The meringue treasure chest!

I’m very sorry for not publishing a new pudding recipe recently, this is due to school tests, busy work and trips abroad. But this pudding hopefully will make up for the time I’ve been away, this is a very  well known pudding within our family and I bet many of yours! I can definitely not take credit for the pudding because I used the recipe from a magazine called “women&home dinner tonight,” but slightly jazzed it up! I hope you enjoy this and it’s a fab pudding for get togethers…

Ingredients:

Meringue-

4 egg whites

250g caster sugar 

1tsp cornflour

1tsp white wine vinegar

sprinkle of ground hazelnuts

Filling-

200ml double cream

strawberries

100g galaxy chocolate

15g butter

1tbsp golden syrup

Method:

Firstly, preheat the oven at 150 Degrees Celsius fan, whisk the egg whites in a big bowl gradually adding the sugar, cornflour and vinegar until it forms peaks and firms. Then spread the meringue mixture on a baking tray roughly 20cm x 30cm lined with baking paper and cook in the oven for approximately 20 minutes until golden, remove and leave to cool on a wire cooling rack. Whip the cream until it forms peaks and spread a layer of it a cross the meringue. Next melt the chocolate, butter and syrup until smooth and spoon the chocolate sauce on in swirls long ways. Finally place a dense narrow layer of sliced strawberries or raspberries length ways and roll the meringue and add a second layer and roll again! And add some chocolate on top, strawberries and icing sugar for decoration ENJOY!

 

Delicious Rock Cake!

This is a really quick and easy pudding to make for friends and family. It’s simple but effective and a family favourite! The rock bun recipe is from bbc, but I changed the designs of it to make it more unique and unusual! I hope you enjoy…

Ingredients:

226g self raising flour

3 tsp cinnamon

2 tsp mixed spice

120g butter

70g caster sugar

1 large egg

115g raisins

25g glacé cherries 

fresh orange juice

icing sugar

blueberries

Method:

Firstly, sift the flour into a large bowl with the cinnamon and mixed spice and mix together well. Next add the butter and put your hands in and mix it all together until it produces bread crumbs, then add caster sugar and mix in. Add the beaten egg and incorporate all the mixture and add raisins and glacé cherries into a sticky ball. Then spread the mixture into a cake tin (diameter 19cm) and make it have a bumpy surface, more rock like! Then leave it in the oven for 25 minutes at 150 Degrees Celsius Fan. 

After it’s removed from the oven leave to cool for 20-25 minutes on a cooling rack, then make the orange icing by mixing orange juice and icing sugar together, using your own judgement in how runny it needs to be, and spread it along the surface of the cake. You can then decorate the top with blueberries in any design you like and serve it up with a glass of milk or a cup of tea perfect…

Queen Brownie!

This pudding was inspired by one specific picture on the Internet, I loved how the pudding was so beautifully layered, but one thing was that I honestly had no idea what it was! So my aim in this pudding was to recreate it in my own fancy way and I think I might have achieved it…

Ingredients serves 4:

100g galaxy chocolate

150g butter

3 large beaten eggs

330g caster sugar

80g plain flour

1 tsp baking powder

pinch of salt

Extras-

strawberries

blueberries

double cream

Method:

Melt the chocolate and butter in a heatproof bowl until it is smooth and then add in all the other brownie ingredients and mix each one in until silky smooth. Then line and grease a 18cm by 34cm rectangular tin and pour the mixture into the mould and leave in the oven at 150 Degrees Celsius (fan) for 25 minutes and remove from oven and leave to cool, once cooled cut out 8 equal pieces. Next,whip the cream and add blended blueberries and whip until stiff forming peaks and then slice some strawberries. 

Take 4 of the brownies and add a thick layer of sliced strawberries. Then add the second partnering brownie on top and add a layer of blueberry cream with some blueberries on top. I hope you enjoy reading this funky unique recipe…