Chocolate Chip Cookie Dough

Ingredients

225 g plain flour
175 g caster sugar
1 tsp vanilla essence
1 tsp baking powder
1 egg, beaten
chocolate, chopped or chips

Method

  1. Mix the flour, baking powder together and rub in the butter to “breadcrumb” texture.
  2. Stir in the sugar, vanilla and beaten egg.  
  3. Mix to a smooth dough and knead for 2 minutes.
  4. Add in the chopped chocolate.

This may be eaten as 'dough', or...

  1. Refrigerate for 15 mins, in a 5cm diameter roll.
  2. Preheat the oven to 190℃.
  3. Chop into slices, and place on a greased baking sheet.
  4. Sprinkle with a little sugar.
  5. Cook in the oven for 10 mins or until brown.

Hot Chocolate Sauce

Ingredients

300 ml milk
75 g caster sugar
1 tsp vanilla essence
2 tsp cornflour
50 g plain chocolate (at least), broken into pieces
25 g butter

Method

  1. Put the sugar and vanilla essence in a saucepan with most of the milk. Mix the cornflour with the remaining milk and add.
  2. Continue stirring over a low heat until all the sugar has dissolved and the mixture is smooth.
  3. Increase the heat and boil briskly until the sauce has thickened.
  4. Remove from the heat and stir in the broken chocolate and butter. Beat together until glossy.
  5. Pour into a suitably sized jug or gravy boat and serve with ice-cream and/or warm vanilla sponge.
This sauce can be frozen in containers. Reheat in a saucepan.

Lemon Posset

Ingredients

600 ml double cream
200 g golden caster sugar
zest of three lemons
75 ml lemon juice (strained from the lemons above plus extra, if needed)

Method

  1. Put the cream and sugar in a large saucepan. Heat gently, while stirring, until the sugar has melted.
  2. Bring to a simmer and bubble gently for a minute.
  3. Turn of the heat and add the lemon zest and juice.
  4. Divide between the pots or bowls that it will be served in. Cover with clingfilm and chill for between 3 and 24 hours.

Baked Lemon Pudding

Ingredients

1 large or 2 small lemons
50 g butter, softened to room temperature
2 eggs, separated
75 g caster sugar
2 tbsp self raising flour
280 ml milk

Method

  1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
  2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
  3. Juice the lemons into the mixture and stir in the egg yolks and flour.
  4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
  5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
  6. Serve hot.

Millionaire’s Shortbread

Ingredients

225 g plain flour
75 g caster sugar
375 g unsalted butter
379 g can unsweetened condensed milk
4 tbsp golden syrup
325 g plain chocolate
200 mm square brownie tin or similar, greased and the bottom lined with waxed paper

Method

Preheat the oven to 170°C.

Bottom Layer

  1. Put the flour and sugar into a bowl.  Rub in 175 g. of butter, clumping the dough together to make a ball.
  2. Press this sandy shortbread mixture into the tin and smooth it down.
  3. Prick with a fork and cook for five minutes, then lower the oven to 150°C and cook for a further 30-40 minutes until pale golden and no longer doughy.
  4. Let it cool in the tin.

Middle Layer

  1. Melt the remaining 200 g. of butter in a large, microwavable bowl.  Add the condensed milk and golden syrup.
  2. Whisk the mixture well until the butter is thoroughly incorporated.
  3. Heat in microwave for 6-7 minutes until boiling, stirring thoroughly every minute. It's ready when it's thickened and turned a light golden brown.
  4. Pour this molten toffee over the shortbread and leave to set.

Top Layer

  1. Melt chocolate and pour over the fudge mixture and leave to cool.
  2. Once set, cut the caramel shortbread into pieces.

Makes about 24.