Archive for ‘Desserts’

April 5, 2014

Hot Raspberry Sauce and ice-cream

by therecipebank

After the news that everyone should be eating at least 7 portions of fruit and veg a day and not 5 we have been consciously trying in our house to see if we can achieve it…. today we managed 8!

12oz. frozen raspberries

1/3 cup sugar

1/4 cup water

organic vanilla ice cream

Put the raspberries, sugar and water in a sauce pan and slowly bring to the boil until they are completely melted.

Pour over really good vanilla ice-cream, and meringues if you have some… eat before the ice-cream melts!

November 2, 2013


by therecipebank


After watching the ‘Great British Bake Off’ last night both girls were very interested in trying these delicious choux bun treats. We popped out to the shops and bought the extra bits we needed and then all

spent the afternoon cooking.

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March 25, 2012

Chocolate Mousse

by therecipebank

75g dark chocolate , chopped and melted (70% is good)
2 eggs , separated
25g butter , melted
2 tbsp golden caster/icing sugar

Mix the chocolate with the egg yolks and butter. Whisk the egg whites and then whisk in the sugar until the mixture is shiny and stiff.

Fold the two mixtures together. Divide between 4 glasses and chill until set.

March 25, 2012

Microwave Golden Syrup Sponge Pudding

by therecipebank

Dessert in 5 minutes… yes it’s true it really does work, I added a little extra syrup at the end too.

100 g self raising flour
100 g butter
100 g sugar
30 ml milk
2 eggs (beaten)
few vanilla essence
grated zest of half a lemon
3 tablespoons of golden syrup

Cream the butter and sugar together. Gradually add the eggs and vanilla essence. Add the flour, milk and lemon zest.
Put the golden syrup in the bottom of a two pint bowl. Spoon the mixture on top. Place in microwave (with a plate on top). Cook for 3.5 minutes on high. Serve with custard, cream or ice cream.
(N.B. if doubling quantitites, cook for 5.5 minutes on high).

March 25, 2012

Plum Crumble

by therecipebank

750g plums
4 tablespoons golden caster sugar 
a large knob of butter
150g flour
100g butter
50g ground almonds (or leave these out and add a little more flour until breadcrumbs)
70g golden caster sugar
50g rolled oats

Set the oven at 190˚/Gas 5.

Stone and halve the fruit Put them in the baking dish with the butter and sugar and bake for 10 mins to soften slightly.

Meanwhile make the oat crust by rubbing the butter into the flour till it resembles fresh breadcrumbs. Stir in the ground almonds, the demerara sugar and the oats.

Pile the fruit into a baking dish, the tip the oat and almond topping onto the fruit and bake for 35-40 minutes till the crust is crisp and golden and the fruit soft.

Serve hot, with cream.

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