Any recipes for sponge puddings or biscuits?!
4 Egg
3/4 c Sugar
1/8 ts Salt
2 Lemon
Separate eggs. Beat egg whites and 1/3 of the sugar till stiff. Separately
beat egg yolks with rest sugar, salt, grated lemon rind, and lemon juice
till thick. Fold in egg white mixture in a bowl over hot water till thick.
Pour into greased baking dish; Brown lightly in oven at 375 degrees.
Answers: Lemon Sponge Pudding
4 Egg
3/4 c Sugar
1/8 ts Salt
2 Lemon
Separate eggs. Beat egg whites and 1/3 of the sugar till stiff. Separately
beat egg yolks with rest sugar, salt, grated lemon rind, and lemon juice
till thick. Fold in egg white mixture in a bowl over hot water till thick.
Pour into greased baking dish; Brown lightly in oven at 375 degrees.
This is a delicious Shortbread recipe
110g of butter or margarine, at room temperature
50g caster sugar
175g plain flour, sifted
Extra caster sugar for dusting
Preparation Pre heat the oven to 150?°C 300?°F or gas mark 2.
Grease two baking sheets.
First beat the butter with a wooden spoon until soft, then beat in the sugar followed by the sifted flour.
Mix until it starts sticking together, microwave the mixture for 10-20 seconds to melt the butter, then use your hands to form a paste.
Transfer it to a board dusted with caster sugar and roll out to 3mm thick.
You may need to dust the rolling pin with caster sugar if necessary.
Cut out into shapes either by knife or fluted cutter and arrange on the baking sheets.
Bake on a high shelf until the biscuits are just about to brown, remove and cool on a wire rack to make them crispy.
Dust the biscuits with the extra sugar and store in an airtight container.
This is a scrummy choc cake.
This chocolate cake is straightforward to make, looks professional, but tastes home made, it is moist and so will last for a few days. Follow the instructions exactly!
Ingredients: Serves 4-6
110g of margarine
150g of caster sugar
2 fresh eggs
110g self-raising flour
1 tablespoon of cocoa powder
2 tablespoons of hot water
1 tablespoon of milk
Cooking Instructions:
1. Blend the cocoa powder and hot water together, leave aside until cool.
2. Cream the margarine and sugar, add the cocoa mix and fold in.
3. Add the eggs, one at a time, beating well, (add a little flour of the flour with the second egg).
4. Sieve in the rest of the flour.
5. Fold in the tablespoon of milk.
6. Turn into a greased 7 inch tin ( or two sandwich tins).
7. Bake for 30-40 minutes at gas mark 4, 180° C (or for 25-30 minutes for the sandwich tins).
8. When cool decorate with chocolate butter cream, melted chocolate, cream or just sift some icing sugar over the top.
Crunchy Cocoa Biscuit
Ingredients
50g unsalted butter
70g flour
15g cocoa powder
1/8 teaspoon cinnamon powder
1/4 teaspoon baking powder
40g brown sugar
2 pinch of salt
Preparation Preheat the oven to 180°C.
Sift all dry ingredients into a bowl.
Combine the butter with the sifted ingredients.
Knead the dough
Take 2/3 of the dough and put into a greased baking tin then pressing down firmly. Take the remainings dough and scatter it on the surface of pressed dough.
Bake for about 25-30 minutes
When baked, immediately cut into slices.
Chill the biscuits before serving