CURRANT BALLS
115 grams self raising flour
40 grams of butter room
temperature.
50 grams of powdered sugar
50 grams currants
A little milk1-2
tablespoons
METHOD
Sieve the flour. In a bowl
with an electric beater cream the butter and sugar together till it is light
and creamy. After this. Add the flour that has been sieved, currants and a little
milk to it and mix gently till dough is formed. Make balls from the dough
around 12 balls and place them on the greased baking tin leaving plenty of
space between them to allow them to spread. Bake at 350 DEGREES F for about 15
minutes.
VANILLA RASPBERRY PUDDING
1 pack of vanilla ice cream
100 grams of raspberry
jelly
Sweet cream and cherries
for decorating the pudding
METHOD
Dissolve the jelly in
boiling water .Pour the dissolved jelly over the vanilla ice cream.
Stir the mixture for about
2 to 5 minutes
Use individual glasses for
serving this pudding. Wet the moulds of the glasses and pour this prepared
vanilla raspberry jelly mixture into it and place the glasses in the
refrigerator for setting. For 4-5 hours.
Just before serving
decorate the top of the pudding with sweet cream and cherries.
CHOCOLATE PASTRIES
MAKES 10
75 grams of plain
flour
2 teaspoon cocoa
powder unsweetened
75 grams of butter
30 grams of icing
sugar
1 teaspoon pure
vanilla extract
175 grams of fresh
cream
3 tablespoons of white
powdered sugar
METHOD
In a bowl sieve the
flour and cocoa powder together.
In another bowl using
an electric beater beat the butter and icing sugar together till well blended.
Now add in the vanilla
extract to the butter-sugar mixture and beat well again.
Now add the flour and
with a spoon or spatula mix well.
Take a piping bag and
fit a star nozzle at the tip of the piping bag. Fill the piping bag with the
prepared flour mixture and pip e rounds or circles in individual paper cups.
Bake for about 25 to
30 minutes at 350 DEGRESS F. Cool the pastries completely.
In a separate bowl
beat the cream and powdered sugar together with a beater. Pipe the sweetened
cream with the piping bag on top of the pastries.
APPLE AND RAISIN PUDDING
6 apples large in size
2 tablespoons of raisins
6 tablespoons of brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon powder
½
teaspoons of butter
METHOD
Put some water in a bowl and soak the raisins
in the water for about 1-2 hours.
Now using a peeler peel the apples and slice
them and put them in the soaked raisins bowl.
After this add the brown sugar, cinnamon powder
and lemon juice and mix well
Now add the butter to it.
Cover the bowl and bake in a hot oven for
about 20 minutes at 450 DEGREES F.
Serve hot.
MINI
CHOCOLATE CAKES
2 eggs
3/4 cup of
plain flour
1 teaspoon
baking powder
1 teaspoon
cocoa powder unsweetened
½ cup
butter room temperature
½ cup
sugar
½ teaspoon
lemon essence
Glazed
cherries for decoration
FOR THE
FILLING
1
tablespoon butter
2
tablespoons of fresh cream
3
tablespoons of powdered sugar
Method
Sieve the
plain flour, baking powder and cocoa powder and set aside.
In a bowl
beat the eggs with an electric beater.
In another
bowl cream the butter and sugar together till light and creamy, add the beaten
egg mixture spoon by spoon and beat again. In case after adding the eggs the
mixture curdles, add a little flour before adding the eggs.
Fold in
the flour and a little water to get the desired consistency. Add the lemon
essence and mix well.
Fill the
mini cups with the cake batter about ¾ the full and bake in a preheated oven at
400 degrees F for about 20 minutes.
Allow the
cakes to cool completely in the oven before removing them.
FOR THE
FILLING
Beat the
butter and icing sugar together till creamy.mix in the fresh cream and mix well
with a spoon or spatula.
Scoop out
a small portion from the centre of each of the cakes. Fill the scooped out
centre of the with the filling. Put glazed cherries on top of the cakes for decoration.
COCONUT BISCUITS
115 grams of butter
softened at room temperature
55 grams of powdered
sugar
170 grams of flour
25 grams of
coconut(desiccated )
1 teaspoon pure
vanilla extract
METHOD
In a bowl using a
beater cream the butter and sugar together till light and creamy.
Now add the vanilla
extract to this beaten mixture and beat well again.
Add the flour and
coconut to this mixture and mix well again using a spoon or spatula.
Once the dough is
formed,make small balls from it.
Arrange the balls on a
greased baking tin.Press the thumb in the centre of each of the balls and make
a dent.Bake in the oven for about 20 minutes at 350 DEGREES F.
Cool the
biscuits.Serve and enjoy.
