Chocolate Fudge Topping

Ingredients

75 g sugar
75 ml evaporated milk
100 g dark chocolate
40 g butter
2 or 3 drops vanilla essence

Method

  1. Put the sugar and evaporated milk into a pan. Bring it gently to heat, stirring until all the sugar is dissolved.
  2. Bring to the boil.
  3. TAKE OUT THE SPOON and boil without stirring for 6 mins.
  4. Remove from the heat and stir in the broken chocolate.
  5. When the chocolate is melted, stir in the butter and vanilla and whisk until smooth.
    • Leave to cool before using.
    • Stirring causes granulation, which make the mixture feel gritty.
    • If doubling the amounts, boil for an additional one or two minutes.
    • Best warm.

    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.

    Rainbow Cake

    Ingredients

    For the cake:
    340 g self raising flour
    340 g white sugar
    340 g butter or soft spread
    6 large eggs (more if medium sized)
    milk (or water), fi needed
    baking powder
    small cake tins, greased and lined
    rainbow food colourings
    For the icing:
    about ½ a box Icing sugar (more or less, to taste)
    cream cheese
    butter or soft spread.

    Method

    1. Weigh the mixing bowl and spoon and make a note of it.
    2. Pre-heat the oven to ???.
    3. Mix all the cake ingredients except the colours together and add the milk until the right consistency is reached.
    4. Reweigh the mixture.
    5. Work out the following:
      (second weighing – first weighing) / number of layers wanted.
    6. Put the weight of the answer into a small bowl, and mix in a small amount one of the colourings thoroughly. Put it in the greased/lined cake tin, and cook for 15 mins or until cooked through. Repeat for all layers.
    7. Wait until cool. Trim the cakes if lopsided to make them easier to stack.
    8. Mix together all the cream cheese and butter with most of the icing sugar and taste, adding more icing sugar if needed.
    9. Layer some frosting between the cakes, then slather the rest over the top and sides.
    10. Pin all the way through with a couple of skewers to stop it sliding around. Refrigerate to set the icing.
    11. Take out the skewers and eat!

    Glazed Ham

    Ingredients

    1 ham
    glazing
    ingredients    		 orange juice, brown sugar, mustard, maple syrup, spices, etc.

    Method

    1. Cover the ham with water (or a mix of other liquids such as juice, cider, etc.) and boil for 40 mins per kg.
    2. Take out of the fluid and drain for 10 mins.
    3. Heat up the oven to <span class="temperature">200°C</span>.
    4. In a pan or microwave, heat up the glaze ingredients.  (Don’t expect it to taste good at this point.)
    5. Cover the ham with the glaze.
    6. Roast in the oven for 45 mins, basting every 10 mins until cooked.
    7. Eat hot or cold.

    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.