FRESH CREAM RASPBERRY SCONE DESSERT

As delectable cake which is sure to empress your guest.


Ingredients:

Scone base
225g/ 8 oz Homepride Self-raising flour

50g/ 2 oz margarine

25g/ 1 oz sugar

5g/ 1 tsp baking powder

125ml/ 4 ½ oz milk

Filling
75g/ 3 oz raspberry jam

350g/ 12 oz raspberries, fresh, frozen or canned, drained

150 ml/ 5 fl oz whipping cream, whipped

Icing sugar and mint sprigs for decorating


Procedure:

1. Preheat the oven to 220 °C/ 425 °F/ Gas Mark 7.

2. Grease and line bases of two 18cm (7 inch) sandwich tins.

3. Sieve together the flour and baking powder and stir in the sugar. Cut the margarine into pieces and rub into the flour mixture until it resembles fine breadcrumbs.

4. Add the milk and mix together with a round bladed knife to form a soft dough.

5. Turn out onto a lightly floured surface and knead lightly, smoothing away cracks. Divide the scone dough in half and roll each into a circle about 18 cm (7 inch) in diameter.

6. Place into prepared tins, press out to fit tins and brush with milk. Bake in pre-heated oven for 10 to 15 minutes until light golden brown in color.

7. Carefully turn the scone rounds out onto a wire tray to cool and remove paper.

8. To complete the scone dessert, use a 12.5 cm (5 inch) cutter or saucer, as a guide to cut the centre from one of the rounds with the baked side uppermost.

9. Turn the resulting ring over and spread with the jam. Place the second scone round onto a serving plate , and place the jam ring carefully on top.

10. Fill the centre of the scone round with the raspberries, reserving a few for decoration. Spoon, or pipe the whipped cream over the fruit.

11. Produce 8 equal triangles from the cut out disc and place them evenly on top of the cream, pointing towards the centre and at a slight angle.

12. Lightly dredge the scone dessert with icing sugar and refrigerate until served.


Cook’s Notes:

Time: preparation takes 30 minutes, baking takes 10-15 minutes.

Serving Idea: Decorate with the reserved raspberries just before serving to avoid discolouring the cream with their juice.

RICH CHOCOLATE LAYER GATEAU

An extravagant treat which will delight your guests


Ingredients:

100g/ 3 ½ oz Homepride Plain flour

50g/ 2 oz cocoa powder

50g/ 2 oz butter

4 eggs, size 3

175g/ 6 oz caster sugar

Syrup
175g/ 6 oz sugar

150 ml ¼ pint water

Tia Maria or coffee flavored liqueur to taste

Filling and topping
365g/ 12 ½ oz plain chocolate, chopped or grated

150 ml/ 5 fl oz fresh whipping cream

30 ml/ 2 tbsps brandy (optional)

Grated chocolate and chocolate shapes for decorating


Procedure:

1. Preheat oven to 180 °C/ 350 °F/ Gas mark 4.

2. Grease and base line a 20cm (8-inch) cake tin.

3. Sieve together the flour and cocoa powder. Melt the butter and allow to cool slightly.

4. Whisk together the eggs with the sugar until pale in color and the whisk leaves a thick line when lifted out.

5. Using a metal spoon carefully fold in half of the sieved flour and cocoa, then pour in a thin stream of melted butter at the side of the bowl. Fold in remaining flour.

6. Pour the cake mixture into the prepared tin and bake in the preheated oven for 30-40 minutes, until well risen and spongy to the touch.

7. Allow to cool slightly before turning out onto a wire rack and removing the lining paper. When quite cold slice the cake horizontally into 3 layers.

8.To make the moistening syrup, gently boil together the sugar and water for about 3 minutes, until the sugar is dissolved. Cool and add the Tia Maria. Pour the prepared syrup liberally over the top surface of each slice of cake.

9.To prepare the chocolate filing, melted the chocolate in a bowl over a pan of simmering water, and gradually add the fresh cream whilst whisking continuously. Allow to cool then whisk well until smooth.

10. Sandwich the three moistened layers of the gateau together with the chocolate filling, allowing about 45ml (3 tbsps) for each layer. Using a palette knife, carefully cove the sides and top of the cake with the remaining chocolate mixture.

11. Decorate the gateau with grated chocolate and shapes before serving.


Cook’s Notes:

Time: Preparation takes 45 minutes, cooking takes 30 to 40 minutes.

Cook’s tip: Chill the chocolate base before slicing horizontally into three with a bread knife.

Serving Ideas: For an extra special treat serve with whipped cream or ice cream. Delicious served slightly warmed-heat individual servings for a few seconds in the microwave.

CHOCOLATE CHIP COOKIES

Makes approximately 20

Children love these satisfying biscuits


Ingredients:

150g/ 5 oz butter, softened

125g/ 4 oz caster sugar

1 egg, size 3, lightly beaten

Vanilla essence to taste

225g/ 8 oz Homepride self-raising flour

75g/ 3 0z Hompride plain flour

100g/ 3 ½ oz plain chocolate drops or finely chopped plain chocolate


Procedure:

1. Preheat oven to 220 °C/ 425 °F/ Gas Mark 7.

2. Cream butter and sugar together until light and fluffy.

3. Beat in the egg gradually, together with the vanilla essence.

4. Sieve together the two flours and fold into the creamed mixture.

5. Stir in the chocolate drops until well mixed through the dough.

6. Turn out onto a lightly floured surface and roll the dough into a sausage shape about 2 ½ cm (1-inch) thick, cut the roll of dough into slices 2 cm ( ¾ - inch) thick, place on a baking tray and flatten to about 5 cm ( 2 inches) in diameter.

7. Bake in preheated oven for 10 minutes until light golden brown in color.

8. Remove from baking tray with a palette knife and leave to cool on a wire rack.


Cook’s Notes:

Time: Preparation takes 10 minutes, cooking takes 10 minutes.

Serving Ideas: When just out of the oven, sprinkle with caster sugar for a crunchy topping.

Cook’s tip: If using a bar of chocolate, leave to soften slightly in a warm place before chopping, then chill well until required.

BUTTER SHORTCAKE BISCUITS

Makes approximately 20 biscuits

You’ll have trouble resisting a biscuit tin full of these tasty treats.


Ingredients:

200g/ 7 oz Homepride Self raising flour

125g/ 4 oz butter, softened

75g/ 3oz caster sugar

2.5ml/ ½ tsp vanilla essence

25g/ 1 oz corn flour


Procedure:

1. Preheat oven to 180 °C/ 350 °F/ Gas mark 4.

2. Grease a large baking tray.

3. Cream the butter and sugar together until light and fluffy. Add the vanilla essence.

4. Sieve together the self-raising flour and cornflour and fold into the creamed mixture. Mix to form soft dough.

5. Roll the dough out on a floured surface to 0.5cm ( ¼ - inch) thick and stamp out rounds using a 6cm (2 ½ - inch ) plain or fluted cutter.

6. Place the biscuits on a baking tray about 2.5cm (1-inch) apart and prick each several times with a fork.

7. Bake in preheated oven for about 15 minutes until light golden in color.

8. Allow to cool slightly on the baking tray before placing the biscuits on a wire rack to cool completely. Store in an airtight container.


Cook’s Notes:

Time: Preparation takes 15 minutes, cooking time takes 15 minutes.

Cook’s tip: To stop cutter sticking to biscuit dough, dip into a little flour before stamping out each round.

Serving Ideas: Dust with a little icing sugar. Alternatively dip half of each biscuit into melted chocolate or pour chocolate over in a scattered line pattern.