Sweet Recipes
Chocolate Brownies
Ingredients;
1 tbsp Cocoa Powder
150 g Dark Chocolate
3 large Fresh Egg
120 g Plain Flour
1 pinch Salt
125g Butter (plus extra for greasing)
235g Caster Sugar
1 tsp Vanilla Essence
Icing Sugar to dust
Method;
1. Preheat your oven to 180°C (165°C fan)
2. Prepare 20 cm square tin (at least 5 cm in height) by greasing inside all over and lining the bottom of the tin with baking parchment.
3. Place a large bowl over a pan of simmering water. Melt the butter and chocolate in the bowl, stirring gently until fully melted.
Remove the bowl from the pan and sit onto a counter and allow to cool for five minutes.
4. Using a wooden spoon stir in the sugar, vanilla and the cocoa powder. Stir until well combined. Add the eggs one at a time, stirring between each addition.
5. Add the flour, salt and the and mix until you have combined all of the flour into the batter.
6. Pour the batter into the prepared baking tin and use a knife or spatula to spread it evenly around the tin and into the corners.
7. Place the tin into a pre-heated oven for at 30 minutes before you check to see if the brownies are done.
Brownies should be gooey in the centre. Use a knife and cut a line through the centre of the cake, push aside slightly and check to see if the batter is still runny. If it’s runny return brownies to the oven and check again after another 10 minutes until center is gooey.
8. Once you have removed the cooked brownies from the oven, cut them in the tin to the required size and then allow to cool a little in the tin.
9. Use a knife or angled spatula to remove from the tin.
10. dust with icing sugar.
11. Serve & Enjoy
1 tbsp Cocoa Powder
150 g Dark Chocolate
3 large Fresh Egg
120 g Plain Flour
1 pinch Salt
125g Butter (plus extra for greasing)
235g Caster Sugar
1 tsp Vanilla Essence
Icing Sugar to dust
Method;
1. Preheat your oven to 180°C (165°C fan)
2. Prepare 20 cm square tin (at least 5 cm in height) by greasing inside all over and lining the bottom of the tin with baking parchment.
3. Place a large bowl over a pan of simmering water. Melt the butter and chocolate in the bowl, stirring gently until fully melted.
Remove the bowl from the pan and sit onto a counter and allow to cool for five minutes.
4. Using a wooden spoon stir in the sugar, vanilla and the cocoa powder. Stir until well combined. Add the eggs one at a time, stirring between each addition.
5. Add the flour, salt and the and mix until you have combined all of the flour into the batter.
6. Pour the batter into the prepared baking tin and use a knife or spatula to spread it evenly around the tin and into the corners.
7. Place the tin into a pre-heated oven for at 30 minutes before you check to see if the brownies are done.
Brownies should be gooey in the centre. Use a knife and cut a line through the centre of the cake, push aside slightly and check to see if the batter is still runny. If it’s runny return brownies to the oven and check again after another 10 minutes until center is gooey.
8. Once you have removed the cooked brownies from the oven, cut them in the tin to the required size and then allow to cool a little in the tin.
9. Use a knife or angled spatula to remove from the tin.
10. dust with icing sugar.
11. Serve & Enjoy
Crème brûlée
Ingredients:
500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 egg yolks
Method:
1. Preheat the oven to 150C/300F/Gas 2.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Chop the empty pod into small pieces, and add them to the cream.
4. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
5. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
7. Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
8. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.
9. Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
10. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch.
12. Set aside to cool for a couple of minutes, then serve.
13. Enjoy
500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 egg yolks
Method:
1. Preheat the oven to 150C/300F/Gas 2.
2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
3. Chop the empty pod into small pieces, and add them to the cream.
4. Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
5. Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
7. Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
8. Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.
9. Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
10. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch.
12. Set aside to cool for a couple of minutes, then serve.
13. Enjoy
Victoria Sponge
Ingredients
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
Icing sugar to dust top of cake
For the filling
100g butter, softened
140g icing sugar, sifted
Drop of vanilla extract
170g strawberry jam
Method
1. Heat oven to 190C/fan 170C/gas 5.
2. Butter two 20cm sandwich tins and line with non-stick baking paper.
3. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
5. Bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract.
7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
9. Enjoy
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
Icing sugar to dust top of cake
For the filling
100g butter, softened
140g icing sugar, sifted
Drop of vanilla extract
170g strawberry jam
Method
1. Heat oven to 190C/fan 170C/gas 5.
2. Butter two 20cm sandwich tins and line with non-stick baking paper.
3. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
5. Bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract.
7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
9. Enjoy
Banana Bread
Ingredients:
285g plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g butter, plus extra for greasing
225g caster sugar
2 eggs
4 ripe bananas, mashed
85ml buttermilk
1 tsp vanilla extract
Method:
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.
6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
8. Enjoy
285g plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g butter, plus extra for greasing
225g caster sugar
2 eggs
4 ripe bananas, mashed
85ml buttermilk
1 tsp vanilla extract
Method:
1. Preheat the oven to 180C/350F/Gas 4.
2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.
6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
8. Enjoy
Chocolate Eclairs
(Makes 10-12)
Ingredients:
1 1/2 oz. butter or margarine
Half a pint water
2 1/2 oz. of plain flour, sifted.
2 eggs ,lightly beaten.
Top of Eclairs:
Chocolate glace icing Or 3-4 oz of melted chocolate.
Method:
1. Melt the butter/ margarine in the water and bring to the boil. Remove from the heat and quickly tip in the flour all at once. Return the saucepan to the heat and beat the paste until it is smooth and forms a ball in the centre of the saucepan. Take care not to over -beat or the mixture becomes fatty.
2. Allow to cool slightly. Beat in the eggs gradually, adding enough to give a smooth mixture of piping consistency.
3. Spoon the choux pastry into a piping bag fitted with a 1/2 inch plain round nozzle. Pipe fingers 3 1/2 - 4inch long onto a baking tray. Keep the lengths even and cut the paste off with a wet knife against the edge of the nozzle. Bake the eclairs near the top of the oven at 400 degrees F for 30-40 mins. until well risen, crisp and of a golden brown colour.
4. Remove from the tray , make a slit in the side to allow the steam to escape and leave on a wire rack to cool.
5. Fill with fresh whipped cream or crème patisserie. Then ice the tops with a little chocolate glace icing or dip in melted chocolate.
6. Serve & Enjoy
Ingredients:
1 1/2 oz. butter or margarine
Half a pint water
2 1/2 oz. of plain flour, sifted.
2 eggs ,lightly beaten.
Top of Eclairs:
Chocolate glace icing Or 3-4 oz of melted chocolate.
Method:
1. Melt the butter/ margarine in the water and bring to the boil. Remove from the heat and quickly tip in the flour all at once. Return the saucepan to the heat and beat the paste until it is smooth and forms a ball in the centre of the saucepan. Take care not to over -beat or the mixture becomes fatty.
2. Allow to cool slightly. Beat in the eggs gradually, adding enough to give a smooth mixture of piping consistency.
3. Spoon the choux pastry into a piping bag fitted with a 1/2 inch plain round nozzle. Pipe fingers 3 1/2 - 4inch long onto a baking tray. Keep the lengths even and cut the paste off with a wet knife against the edge of the nozzle. Bake the eclairs near the top of the oven at 400 degrees F for 30-40 mins. until well risen, crisp and of a golden brown colour.
4. Remove from the tray , make a slit in the side to allow the steam to escape and leave on a wire rack to cool.
5. Fill with fresh whipped cream or crème patisserie. Then ice the tops with a little chocolate glace icing or dip in melted chocolate.
6. Serve & Enjoy
Lemon Meringue Pie
Ingredients:
For the pastry;
175g plain flour
100g cold butter (cut in small pieces)
1 tbsp icing sugar
1 egg yolk
For the filling;
2 tbsp cornflour
100g golden caster sugar
Finely grated zest of 2 large lemons
125ml fresh lemon juice (from 2-3 lemons)
Juice of 1 small orange
85g butter (cut into pieces)
3 egg yolks and 1 whole egg
For the meringue;
4 egg whites, room temperature
200g golden caster sugar
2 level tsp cornflour
Method:
1. For the pastry, put 175g plain flour, 100g cold butter, cut into small pieces, 1 tbsp icing sugar, 1 egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor.
2. Using the pulse button so the mix is not overworked, process until the mix starts to bind.
3. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin.
4. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1 hour.
5. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked.
6. Set aside. Can be done a day ahead if you want to get ahead. Lower the oven to 180C/fan 160C/gas 4.
7. While the pastry bakes, prepare the filling: mix 2 level tbsp cornflour, 100g golden caster sugar and finely grated zest of 2 large lemons in a medium saucepan. Strain and stir in 125ml lemon juice gradually.
8. Make the juice of 1 small orange up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
9. Once the mixture bubbles, remove from the heat and beat in 85g butter until melted. Beat 3 egg yolks (save white for meringue) and 1 whole egg together, stir into the pan and return to a medium heat.
10. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.
11. Put 4 egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating.
12. Whisk in 2 level tsp cornflour, then add the remaining 100g of the golden caster sugar as before until smooth and thick.
13. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonful's of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding).
14. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
15. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing.
16. Eat the same day & enjoy
For the pastry;
175g plain flour
100g cold butter (cut in small pieces)
1 tbsp icing sugar
1 egg yolk
For the filling;
2 tbsp cornflour
100g golden caster sugar
Finely grated zest of 2 large lemons
125ml fresh lemon juice (from 2-3 lemons)
Juice of 1 small orange
85g butter (cut into pieces)
3 egg yolks and 1 whole egg
For the meringue;
4 egg whites, room temperature
200g golden caster sugar
2 level tsp cornflour
Method:
1. For the pastry, put 175g plain flour, 100g cold butter, cut into small pieces, 1 tbsp icing sugar, 1 egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor.
2. Using the pulse button so the mix is not overworked, process until the mix starts to bind.
3. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin.
4. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1 hour.
5. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked.
6. Set aside. Can be done a day ahead if you want to get ahead. Lower the oven to 180C/fan 160C/gas 4.
7. While the pastry bakes, prepare the filling: mix 2 level tbsp cornflour, 100g golden caster sugar and finely grated zest of 2 large lemons in a medium saucepan. Strain and stir in 125ml lemon juice gradually.
8. Make the juice of 1 small orange up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
9. Once the mixture bubbles, remove from the heat and beat in 85g butter until melted. Beat 3 egg yolks (save white for meringue) and 1 whole egg together, stir into the pan and return to a medium heat.
10. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.
11. Put 4 egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating.
12. Whisk in 2 level tsp cornflour, then add the remaining 100g of the golden caster sugar as before until smooth and thick.
13. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonful's of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding).
14. Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
15. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing.
16. Eat the same day & enjoy
Meringues
Makes 12
Ingredients;
4 egg whites, room temperature.
Small pinch of salt.
225 g castor sugar.
Food colouring. (paste or gel if possible -to avoid extra moisture.
250 ml whipped cream.
Method:
1. Preheat oven to 100 degrees (fan) Grease and line two baking sheets with parchment paper, not greaseproof paper as it may stick to bottom of meringues.
2. Whisk egg whites and salt to stiff peaks. Add the sugar in 3 or 4 batches while whisking on medium high speed. Whisk until the mixture is thick, glossy and holds its shape.
3. To make coloured meringues set aside half the mixture in a separate bowl Dip a cocktail stick or skewer into the food colouring and add it to the meringue in the whisking bowl.
4. In the other bowl just dip the food colouring on the stick in a few spots of the meringue mix. Barely fold both mixtures together .
5. Either shape the meringues on the tray using two large spoons or pipe the mixture using a piping bag and nozzle.
6. Bake for 1hr 45 mins. Once baked leave the meringues in the oven to fully cool.
7. Serve with the cream & Enjoy
Ingredients;
4 egg whites, room temperature.
Small pinch of salt.
225 g castor sugar.
Food colouring. (paste or gel if possible -to avoid extra moisture.
250 ml whipped cream.
Method:
1. Preheat oven to 100 degrees (fan) Grease and line two baking sheets with parchment paper, not greaseproof paper as it may stick to bottom of meringues.
2. Whisk egg whites and salt to stiff peaks. Add the sugar in 3 or 4 batches while whisking on medium high speed. Whisk until the mixture is thick, glossy and holds its shape.
3. To make coloured meringues set aside half the mixture in a separate bowl Dip a cocktail stick or skewer into the food colouring and add it to the meringue in the whisking bowl.
4. In the other bowl just dip the food colouring on the stick in a few spots of the meringue mix. Barely fold both mixtures together .
5. Either shape the meringues on the tray using two large spoons or pipe the mixture using a piping bag and nozzle.
6. Bake for 1hr 45 mins. Once baked leave the meringues in the oven to fully cool.
7. Serve with the cream & Enjoy
Pancakes
Ingredients;
2 - Eggs
400 ml Milk
250 g Plain Flour
1 pinch Salt
1 tsp Oil (for frying)
Method;
1. To make the pancake batter, sift the flour into a bowl, add the salt and make a well in the centre.
2. Break the eggs into the well and add a little of the milk.
3. Gradually add the remaining milk into the egg and flour mixture using a large whisk until a smooth consistency has been achieved.
4. Cover with cling film and stand in the fridge for 1 hour if possible.
5. Heat a frying pan and when hot, pour a little amount of oil into it.
6. Pour a small amount of the batter onto the pan and swirl it around until it is evenly and thinly spread over the bottom.
7. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden.
Flip over and cook the second side for 30 seconds or so until golden.
8. Put your topping of choice onto the pancake- Sugar & Lemon, Nutella, Jam, Fruit etc.
9. Enjoy!
2 - Eggs
400 ml Milk
250 g Plain Flour
1 pinch Salt
1 tsp Oil (for frying)
Method;
1. To make the pancake batter, sift the flour into a bowl, add the salt and make a well in the centre.
2. Break the eggs into the well and add a little of the milk.
3. Gradually add the remaining milk into the egg and flour mixture using a large whisk until a smooth consistency has been achieved.
4. Cover with cling film and stand in the fridge for 1 hour if possible.
5. Heat a frying pan and when hot, pour a little amount of oil into it.
6. Pour a small amount of the batter onto the pan and swirl it around until it is evenly and thinly spread over the bottom.
7. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden.
Flip over and cook the second side for 30 seconds or so until golden.
8. Put your topping of choice onto the pancake- Sugar & Lemon, Nutella, Jam, Fruit etc.
9. Enjoy!
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