100 gr butter
100 gr sugar
2 large eggs, beaten
100 gr self-raising flour
pinch of salt
15 ml orange juice (or more)
30 ml golden syrup (or much more!!)
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Cream butter and eggs until fluffy and pale. Add eggs a little at a time along with flour (and salt), fold in, then add orange juice to make a soft mixture. Grease pudding basin, place golden syrup at bottom and spoon in sponge mixture. cover with foil and secure. stand basin in saucepan with boiling water 1/3 up sides of pan. Steam for 1 and 1/2 to 2 hours.
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100 gr butter
100 gr sugar
2 large eggs, beaten
75 gr self-raising flour
pinch of salt
15 gr cornflour
15 gr cocoa powder
50 gr plain chocolate, melted with 15 ml warm milk
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Cream butter and sugar. Add eggs, a little at a time. Add flour, salt, cornflour and cocoa powder and fold in. Add melted choc and milk mixture to make soft.
Steam as above for orange pudding for 1 ½ to 2 hours. Serve with hot chocolate salt.
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½ litre milk
4 beaten eggs
100 gr sugar
vanilla
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Prepare caramel: 15 big lumps or 30 small lumps of sugar + water in a saucepan. Boil at fast heat until caramel forms. Pour a little into each ramekin. Bring milk, sugar and caramel mixture to the boil (but without boiling); beat the four eggs in a bowl until fluffy. When the milk is just right, pour gently onto eggs and mix well. Pour this mixture onto the caramel in the ramekins.
Bake in the oven in an oven dish with hot water reaching 2/3 up the side of the ramekins for about 35 minutes at 160°.
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4 eggs
100 gr sugar
200 gr crème fraîche
vanilla
meringues
Beat together egg yolks and sugar until fluffy. Add vanilla and crème fraîche + beaten egg whites. Line a bowl or tin. Break up meringues. Either make layers in the recipient of mixture/meringue/mixture, etc.. or simply mix the broken pieces of meringue in the mixture and pour into the recipient. Place in deep-freeze.
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1 large pot of crème fraîche
1 tin condensed milk
2 tbs golden syrup
2 tbs white sugar
1 tsp bicarbonate of soda
Melt sugar and syrup together and boil for exactly 4 minutes. Add bicarbonate of soda (off heat); mix well and pour immediately into an oiled baking tin to cool. Whip cream and beat in condensed milk gradually. Break up the crunch and add to the mixture - fold in carefully. Pour into a container anf freeze.
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Plain flour + equal amounts of soft margarine and lard
Turn the flour round in the bowl with a pinch of salt to "air" it. Cut marg and lard into small pieces and chop them into the flour until the mixture is bread-crumby. Add a little water to hold together. Roll on floured surface.
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TEDDY-BEAR CAKE
175 gr soft marg
225 gr self-raising flour
1½ tsp baking powder
175 gr sugar
3 eggs
3 tbs milk
2-3 tbs cocoa
Heat oven to 180°. Prepare the teddy-bear mould.
Put all the ingredients, except the cocoa, in the mixer and mix for about 4 minutes. Place about half the mixture in the mould in irregular places. Add the cocoa powder to the remaining mixture and add to the mould. Bake for about 35 minutes. The result will be a piebald teddy-bear!!
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