1 cup of sugar
1 tsp of cinnamon
2 sheets of Puff pastry
Mix the sugar and the cinnamon together
Sprinkle some of the mixture on top of a pastry sheet
Repeat with the other side
Roll one side of the pastry to the middle, turn the pastry over and roll the the other end to the middle
Wrap in plastic wrap and put in the freezer for about 25 mins
Heat oven to 190 degrees
Slice the roll into 1 cm pieces, dip each one into the sugar mix and place on a baking tray lined with Baking paper about 5 cm apart
Bake for 12 mins, flip them over and bake for another 5-10 mins until they look crispy
Cool. They will keep in a container for at least a day.
Once cool you could drizzle some melted chocolate over them
mini marshmallows
or large marshmallows cut in half
Pebbles
Chocolate Bits
Frozen Berries
Candy Bananas
Strawberries
tinned fruit (drained)
any fresh or dried fruit
fruit puff lollies
broken meringues
250mls cream
500 ml of fruit yoghurt
Whip the cream and mix in yoghurt
Mix all of the optional ingredients
Put in fridge for at least 3 hours
60g melted butter
1/2 c sugar
1/2 tsp vanilla
1/2 tbsp water
3 egg whites
1/2 c plain flour sifted
Preheat waffle make on medium heat
Place 2 tbsp of waffle mixture on centre of waffle press
Close lid and cook one side for 30 secs
Turn carefully and then cook for another 30 secs
Remove waffle ad place on a flat surface
While still hot wrap waffle around the cone by placing the point of the plastic cone shape mould 2cm from the edge of the waffle with the cone mould resting in the centre of the waffle
Lift one edge of the waffle up and wrap it around the cone. Continue turning the cone mould until waffle is wraped around
Pinch the bottom of the cone to seal it
While the waffle is still warm and wrapped around the cone place in the mould and press for 20 secs to make cone shape and place on a wire rack to cool
200g trifle sponge
1/2 cup raspberry jam
1 packet of raspberry or lime jelly
2 x 425g cans of fruit
6 tbsp custard (bought or homemade)
300ml cream
grated chocolate
2 tbsp Custard Powder
2 tbsp sugar
1 1/2 to 2 cups of milk
Cut sponge horizontally and spread with jam
Place in the bottom of a serving dish
Make jellies according to instructions. Let cool.
Pour over sponge and chill
Add tinned fruit or fresh berries and cover with cold custard.
Beat cream. Decorate trifle with cream and add grated chocolate or berries.
Mix custard powder and sugar together
Gradually stir in milk
Cook on high for 2 minutes
Stir and continue cooking for 2 minutes
Stir and if necessary cook for another 30 secs to 1 min
Jacquis note: for boozy trifle add 1/4-1/2 cup of sherry to sponge
250g of Creme Fraiche
2 tbsp brown sugar
1 tsp vanilla
Mix together all ingredients
80 grams butter, at room temperature
2/3 cup orange marmalade
6 hot cross buns, halved
125 grams dark chocolate, roughly chopped
1/3 cup raisins or sultanas
250ml milk
250ml cream
3 tablespoons Cointreau
3 large eggs
2 large egg yolks
finely grated zest 1 orange
½ cup caster sugar
Equipment: Lightly grease a deep, 20cm baking dish.
Spread the butter and marmalade on one side of each of the bun slices and layer them into the dish. It’s nicest if you don’t have the top too neat – the crunchy pokey-outy bits are extra good with the custard base! Sprinkle over the chocolate and raisins.
Beat the milk, cream, Cointreau, eggs, yolks, zest and sugar until the sugar is dissolved. Pour over the buns and leave to soak in for half an hour. You may not be able to get all the liquid into the dish to begin with, but as it absorbs into the buns, you’ll be able to top up with all of it.
Meanwhile, preheat the oven to 170°C fan bake.
Cover the dish well with foil and bake for 20 minutes, then remove the foil and bake for another 20-25 minutes, until golden and the custard is set. Leave to cool for a minute or two before serving with a generous scoop of vanilla bean ice cream.
500ml cream
½ vanilla pod, or 1 tsp vanilla extract
¼ cup sugar
1 whole egg
2 egg yolks
5 tsp white sugar, for topping
Preheat oven to 150°C . Place 5 ramekins into an ovenproof dish or baking tray with high sides.
Pour cream into a saucepan and add the vanilla. If using a vanilla pod, scrape out the seeds from the inside and add both to the pot.
Gently heat the cream over a medium heat to infuse it with the vanilla. Do not simmer or boil. Remove from the heat.
In a large bowl whisk together the sugar, the whole egg plus the 2 egg yolks.
Temper the egg mixture: Add a dash of the hot cream to the egg mixture and mix well. Repeat with a ¼ of the cream, mix well. Finally add the remaining cream and mix to combine.
Place a sieve over a pouring jug and strain the egg mixture through it. Pour the strained mixture into the prepared ramekins, then carefully place the baking tray into the middle of the oven.
Create a bain marie: While the baking tray is in the oven, pour in boiling water. Fill the tray until the water has reached ¾ of the way up the ramekins.
Bake for 35 minutes. The custard is ready when it looks mainly set but still has a gentle wobble.
Remove the tray from the oven and place the ramekins on a rack to cool. Chill for at least 1 hour before serving.
To serve: Sprinkle the top of each brûlée with 1 tsp of white sugar. Use the flame of a blowtorch in a circular motion to caramelise the sugar until a golden topping forms
If you don't have a blowtorch, place the ramekins on a baking tray and grill at 200C until the sugar is caramelised.
6 white ramekin dishes
500 ml cream
1 vanilla pod
100 g caster sugar plus extra for the topping
3 egg yolks
2 whole eggs
Pre-heat the oven to 140C°.
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.
Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again).
Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full.
Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.Remove from the water and allow to cool to room temperature.
When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelise with a blowtorch.