Thursday, 31 July 2008
If you would like to re-create these muffins, you can find the recipe here.
Saturday, 12 July 2008
See you all soon!
Edit..I'm now back from our camping holiday in beautiful Dorset! We had a great time and the weather was great too. We visited many lovely places, Corfe Castle, Durdle Door, Lulworth Cove, Brownsea Island and Studland Beach to name a few. I would definitely recommend a visit to this part of the UK and it's somewhere I will visit again ;o)
Saturday, 5 July 2008
I spotted this heavenly dessert in my latest edition of Delicious magazine and it was love at first sight! This is definitely something my boys and I would enjoy for that weekend dessert fix and what could be better than ice cream in this summery weather but not just any ice cream. The following may cause a dangerous craving!!! These ice cream bars come in the form of a buttery shortbread base, good quality vanilla ice (Haagen Dazs), dulce de leche, raspberries and more shortbread! I did warn you!!!
Friday, 4 July 2008
Apricot & Blueberry Crumble Cake
200g/8oz butter, softened
225g/8oz golden caster sugar
225g/8oz self-raising flour
1 tsp baking powder
3 eggs, beaten
2 tbps milk
150g pot vanilla yogurt
300g/10oz apricots, skinned, halved and stones, or use a drained 410g tin instead
225g punnet blueberries
For the Crumble:
3 heaped tbsp self-raising flour
3 tbsp Demerara sugar
1 tsp ground cinnamon
Line an oblong traybake tin (21 x 30com) with baking parchment and heat the oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
When the cake has baked for 25 mins, whip it out of oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 minutes until a skewer comes out clean.
Serve warm as a pudding, or cooled and cut into squares with tea. This cake will keep in the fridge for a couple of days.
Thursday, 3 July 2008
Makes 9-12 pieces
Preparation time: 10 minutes
Chilling time: approximately 1 hour
200g (7oz) shortbread biscuits, crushed
25g (1oz) butter, melted
150g (5½ oz) butter
150g (5½ oz) dark brown soft sugar
397g can Carnation Condensed Milk
200g (7oz) milk chocolate, melted
You will also need: 20cm (8in) square brownie tin, lined with baking parchment.
Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the crumb base and then cool and chill for 40 minutes. Pour the melted chocolate over the caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares.