* Prices may differ from that shown
I got this very simple recipe from a magazine (I can't remember which) some years ago and it is well worth passing on. It creates a yummy treat, which isn't altogether unhealthy (at least, that's what I tell myself).
Pistacchio kernels (as many as you like really, a handful per person is plenty)
Sugar (Muscavado for preference)
Heat a frying pan for a couple of minutes. On the ovens I've used this has always been about the number two setting (out of six), so not too fierce. The idea is to heat things up without burning them instantly.
Cover the base of the pan with the pistacchios. Cook them for a couple of minutes, shifting and turning them frequently to prevent burning. Exactly how long is not too critical, I've just discovered that making them hot all the way through makes the recipe work better.
Add the sugar. Again, the exact amount is not important. You basically want enough to coat the nuts. I use a ratio of about 2 to 1 nuts: sugar, but you may want to experiment. A strongly flavoured sugar like muscavado works well, but you can use dark brown, light brown or ordinary granulated too. It's not worth getting anything in specially!
Continue to heat, stirring and turning them frequently with a wooden spatula (to avoid destroying any non-stick). The sugar will melt and cover the nuts. When all the sugar has melted, you've finished!
Transfer them to a bowl. The sugar will rapidly solidify and the nuts will stick to each other (but can be separated). You can pass them round or leave them on a table as a treat while you are watching a film or something.
WARNING! Don't eat them straightaway, they remain really hot (especially the sugar) for quite a while. If you can restrain yourselves, wait 10 minutes for them to cool down or risk severe burning.
And there you have it. Some nutty nibbles with a lovely contrast of flavours. They are very more-ish indeed, and a bit of a pain to clean up afterwards as the sugar tends to stick to the pan and the spatula, but worth it.
I imagine you could use different nuts, though I never have (please report back any results if you do!).
I think one of my favourite types of chocolate has to be liqueurs, I tend to think of these being a Christmas treat, probably because you do not see them around that much any other time of the year. However I recently found a recipe to make your own liqueur chocolates and had to give it a go. It is very simple and use hardly any ingredients.
Chocolate, any will do white, milk or dark
A spirit of some sort such as brandy, flavoured vodka or even Baileys.
Pour some of the alcohol into ice cube trays, square ones will do but a fancy shape is even better and pop them into the freezer.
Once frozen melt the chocolate into a saucepan or bowl.
Take the frozen cubes/ shapes of alcohol out of the freezer and push them out of the tray being careful not to break them.
Once out of the tray dip the cubes/ shapes of frozen alcohol into the melted chocolate and leave to set. If you like a thicker coating of chocolate you can dip them more than once.
As the chocolate sets solid the alcohol ice cube in the middle melts leaving the alcohol as a liquid in the centre of the chocolate. You are then left with your own chocolate liqueurs.
I was particularly pleased with this recipe as it means you can make your own chocolate liqueurs at any time of the year whether it is for a special occasion or just as a treat. You can get all different shaped ice cube trays now at reasonable prices meaning your chocolates can be any shape you like.
These chocolate liqueurs would be ideal as a treat when having friends or family round or presented nicely they would make an ideal gift for any chocolate lover.
It is such a simple but very effective recipe to make and takes hardly any time at all. The part which probably takes the most amount of time is waiting for the alcohol to freeze and then waiting for the chocolates to set, however these can be left to do their own thing while you go off and do something else.
With this recipe you can literally use any type of chocolate (milk, dark or white) and pretty much any type of spirit, you could use the traditional brandy or whisky or baileys which you tend to get in chocolate liqueurs or you could even try something a bit different such as a flavoured vodka, this is something I quite fancy trying, any spirit you have at the back of your cupboards will do .If you want to do cherry brandy ones just pop a cherry in the ice cube tray along with brandy.
Overall I would certainly recommend this recipe especially if you like your chocolate liqueurs, it is quick easy and really does not cost that much to make.
I have had this recipe for Baileys chocolate truffles for quite a while but hadn't got around to making them so couldn't review the recipe. I finally made these truffles as an extra present for my husband on Valentine's Day so can finally put this delicious recipe on here!
125g dark cooking chocolate broken into pieces
3 tbsp Baileys
40g butter, diced
55g icing sugar
Galaxy hot chocolate powder for dusting
Optional - 55g of ground almonds
* Step 1 - Melt the chocolate pieces. It is best to do this by putting the chocolate in a bowl and then placing the bowl on top of a saucepan of simmering water. It takes longer for the chocolate to melt than when using the microwave, but I find the chocolate tastes much better. When melting chocolate in the microwave it is really easy to burn it so I would always recommend using the hob instead.
* Step 2 - Remove the chocolate from the heat. Stir in 3 tablespoons of Baileys and leave the mixture to cool slightly.
* Step 3 - Beat in the butter, sugar (and almonds if using them) until mixed thoroughly.
* Step 4 - Put the mixture in the fridge for around 1/2 hour. This is to allow it to harden slightly. It needs to be thicker in consistency so that it can be shaped into a ball.
* Step 5 - Shape the mixture into small balls and place on sheet of baking paper. I can make around 15 balls but it depends on how large you want them! I find the easiest way to shape them is to roll the mixture in the palms of my hands. It does get a little messy but it is the best way to get a proper ball shape.
* Step 6 - Sprinkle Galaxy hot chocolate onto a plate. Roll each truffle in the powder so it coats it fully. I then roll the truffle in my hands again so it pushes the powder in a little and I think it looks better too.
* Step 7 - Put the truffles in the fridge so they can set.
I bought some little petit fous cases from the supermarket. They are like little tiny bun cases and are perfect for holding the truffles. I put each truffle in a case and then arranged them all in a gift box. I gave them to my husband on Valentine's Day and until I told him, he didn't realise I had made them!
I will be making these truffles again for my Mum on Mothers day. I think these truffles make a wonderful gift and unless you tell them, nobody will guess you haven't bought them from a posh shop! They are wonderfully easy to make but look very effective and taste amazing.
My Granny's birthday is on Christmas Day and so every year I like to make a separate present from her Christmas present, so that we can celebrate them both separately.
For her birthday present, I always make a hamper, filled with homemade goodies, as I know she appreciates the handmade aspect of it.
My Granny loves peppermint creams, and so I found a recipe which I have now used for about 8 or 9 years and she absolutely loves them.
The recipe below will make about 12, but this can vary depending on how big or small you make them.
-------- Ingredients --------
1 egg white
3 cups of icing sugar (sorry, the recipe was originally American!)
3 drops of peppermint essence
-------- Method --------
* Whip the egg white until it is fluffy and then fold the icing in slowly. Make sure this is being folded in rather than stirred or whisked.
* Add the peppermint essence and taste to make sre this is the taste you want - add more peppermint if you would like. (Please bear in mind that this is uncooked egg whites and the usual precautions should be taken).
* Whisk again until the mixture will form peaks with a spoon.
* Put teaspoons of mixture on to a baking tray. The shape of these doesn't matter as they look nicer being a bit messy.
* Leave in the fridge for 2 hours to set.
The mints are delicious and are hard on the outside and soft and creamy inside.
I have made changes over the years and experimented a bit, and quite often dip the mints in milk chocolate and leave these to set.
I have also occasionally added a little bit of food colouring to the mixture to make pink sweets which she really loves!
I hope you like these if you decide to make them!
If you decide to give these as a present, I have given them before just wrapped in cellophane, or occasionally buy an old, pretty tea-cup or glass from a charity shop and then put them in this.
As you have probably guessed by now I love cooking, everything and anything and trying news things, changing recipes round old and new. There's so much fun in cooking and I honestly think the kitchen is the heart of the home.
Here are some sweet treats you may like.
White Chocolate Truffles
(Makes 20 truffles)
2 tbsp unsalted butter
5 tbsp double cream
8 oz white chocolate (good quality)
3 ½ oz white chocolate (for topping)
1 - Place the butter and cream in a small saucepan and bring slowly to the boil. Stir constantly, boil for 1 minute then remove from the heat.
2 - Break chocolate up into pieces add to the cream and stir well until all have been melted in.
3 - Pour into a grease-proofed bowl or tray and chill for 2 hours until the mixture has gone firm.
4 - Break off pieces of the mixture and roll them into little balls, placing them on a grease-proofed tray and again chill for a further 30 minutes.
5 - To finish melt the white chocolate (for topping) and dip the balls into the chocolate allowing the excess to drip back into the bowl. Place back onto your tray and leave to harden in a cool place.
This is my favourite truffle recipe I know of, simple and tasty. If you wish to change this around a little you can add some orange flavour liqueur (about 1 tbsp), or you can use milk or dark chocolate for the topping. I always think it's great to play around with different ideas.
Chocolate Fudge (the easy way)
(Makes 25 pieces)
1lb 2oz Dark chocolate
2 ¾ oz unsalted butter
14oz canned condensed milk
½ tsp vanilla essence
1 - Grease an 8 inch square cake tin or tray.
2 - Break your chocolate up into pieces and place in a large saucepan with the butter and condensed milk.
3 - Heat gently, stirring until all the ingredients are all combined together and smooth looking *Do not allow to boil*
4 - Remove from the heat and beat in the vanilla essence, keep beating the mixture until it thickens. Pour into your prepared tray and level out so it's all even.
5 - Chill the mixture in the refrigerator until the fudge is firm. (Normally around 2 hours) Remove from the tray and cut into square chunks. Then time to enjoy!
(Makes 30 clusters)
6 oz White chocolate
3 ½ Digestive biscuits
3 ½ oz Brazil nuts
6 oz Milk chocolate
1 - Line your baking tray with a sheet of baking/grease-proof paper. Break the white chocolate into small pieces and place in a large mixing bowl set over a pan of gently simmering water until the white chocolate has melted.
2 - Break digestive biscuits into small pieces and stir into the melted chocolate with the nuts. Place heaped teaspoons of the mixture onto your baking tray and chill the mixture allowing it to set for about 30 minutes or longer if you need to.
3 - Melt the milk chocolate, leave to cool just a little (otherwise your clusters will fall apart when dipping) Dip the clusters into the chocolate, letting the excess drip back into the bowl. Place the clusters back onto you tray and refrigerate until set.
I find these are great for kid's lunch boxes. I know now that a lot of schools do not allow you to take nuts into school so you can always replace the nuts with dried fruit like cranberries or apricots and they taste gorgeous! Plus getting a little fruit into your children is much easier this way if they're fussy eaters like my sister's children.
Mini Chocolate Tartlets
6oz Plain flour
6 tbsp Butter
1 tbsp Caster sugar
1 tbsp Water
3 ½ oz Soft cheese (or mascarpone)
2 tbsp Caster sugar
1 Egg lightly beaten
1 ¾ oz dark chocolate
10 fl oz Double cream
1 Chocolate flake
Coco powder to dust
1 - Sieve the flour into a mixing bowl, cut the butter into small pieces and rub into the flour with your fingers until the mixture like breadcrumbs. Add the sugar and water and again using your hands mix intil you get a soft dough, then cover and leave to chill for 15 minutes.
2 - Roll out your pastry on a lightly floured surface and use to line a 18 mini tartlet case or if you have a shallow mini cake tray you can that too. Pick the bottoms of the cases with a cocktail stick, you only need little holes.
3 - Beat together the soft cheese and sugar. Add the egg and melt the chocolate, beat into the mixture. Spoon the mixture into the cases and bake in a preheated oven around 190c for 15 minutes until the pastry is golden and the filling is set. Once cooked leave to cool completely on a wire rack.
4 - When the tartlets have cooled, whip the double cream and place in a piping bag (if you don't have one, don't worry you can you a small spoon and drip the cream on) pipe a small amount of cream onto the top of the tartlets. Break your flake up (easier if you leave it in the wrapper) and sprinkle a little on top of the creams then dust with the coco powder.
These tartlets look amazing once done, easy to impress anyone! I tend to do a selection of sweet goodies for my friends after a meal. Or if you're feeling creative, using a sweet of your choice added some to a decorative box and wrap your gift or just using some cellophane to wrap a few up and a bow on top really looks like you've gone to town but without breaking the bank!
There are many more sweets I could share but I'd be here forever writing them up. Hope you like the ones I picked out and that you'll be willing to give them a try!
This is the easiest fudge recipe in the world and doesn't need a sugar thermometer - which just adds to the simplicity! To make about a pound (500g) you will need:
350g (12 oz) granulated sugar
25g (1 oz) butter
175ml (6 fl oz) can evaporated milk
100g (3.5 oz) dried cranberries*
300g (10 oz) chopped white chocolate
*I have also replaced half of the cranberries with dried sour cherries which are tasty too! I think pretty much any dried fruit could be substituted here.
To make the fudge, start by putting the sugar, butter and evaporated milk in a heavy bottom pan (I'm not 100% sure what they mean by this, I just use a large pan!) - heat gently until the sugar is totally dissolved.
Then you need to bring it to the boil, stirring all the time. Once it starts to boil reduce to a simmer for 5 minutes. Its useful to time this!
As soon as the 5 minutes is up take the pan off of the heat and put in the chopped chocolate and dried fruit. Once the chocolate starts to melt start to stir everything together.
Pour it straight into a lined loaf tin and spread it out. Pop it straight into the fridge for a few hours. When it is hardened chop it up into bite size pieces. You get quite a lot out of the recipe and its a lovely treat.
I just love Vanilla Fudge you can't beat it. Whenever my pal goes to Cornwall I always get her pick me some fudge up, and I used to have a pal in Blackpool that used to send me some down, until one day one of my pals said try it yourself. I spoke to my mum who used to be a chef, and she gave me some ideas but didnt have measurements. After many tried attempts I finally got a receipe I liked- so here is my receipe for all of you:
4 tablespoons water
550g (1 1/4 lb) caster sugar
2 tablespoons golden syrup
175ml(6flz) sweetened condensed milk
1/2 teaspoon natural vanilla extract or essence
Prep time: 20 mins - Cooking time: 30 minutes
Makes about a 1lb worth!!!
1)Butter a shallow tin (7in square tin or 18cm)
2)Pour the water into a heavy based saucepan, add the butter caster sugar and golden syrup and stir over a low heat until all the sugar has dissolved.
3) Add the condensed milk, bring to the boil and cook stirring continuously for about 10 mins until the temperature reaches 240 f/118c- you can measure this with a sugar thermometer. If you don't have one of these you can take the pan off the heat and test it by dropping of the mixture into a bowl of cold water. If it does not form a soft ball when taken out continue to boil it for a little longer and retest as before.
4) When the fudge is ready remove from the pan, and stand aside until the bubbles subside (that rhymes!!) Stir in the vanilla extract/essence and beat with a wooden spoon until the texture is thick and creamy and a heavy trail is formed when the mixture falls from the spoon.
5) Pour the mixture into the prepared tin and allow to cool- when set mark the fudge into squares with a knife.
Walnut fudge- Stir 30g (1oz) chopped nuts into the mixture just before the fudge is poured into the tin
Chocolate Fudge- Add 15g (1/2oz) sifted coca powder with the condensed milk
So there you go folks...happy baking....
I love salted butter caramel - the taste is out of this world, the flavours all work so well together. It sounds like a really odd combination, but I promise you it is great. This recipe is not mine - it came from somewhere on the internet last year, but I make it all the time so I thought I would share it with you.
1 cup double cream
125g salted butter, cut into cubes
1-2 teaspoon fleur de sel - Fleur de sel is a special kind of French sea salt you can get it in specialist delis or off the internet
1 ½ cups sugar
¼ cup light corn syrup
¼ cup water
1 ½ tsp vanilla extract - not essence it has to be extract
1. Line an 8 inch square pan with lightly oiled greaseproof paper
2. Put the cream, butter and fleur de sel in a small saucepan, bring to a boil, then remove from the heat and set to one side.
3. Put the sugar, corn syrup and water in to a large heavy bottomed pan, bring to a boil gently stirring constantly until the sugar is dissolved and turned a light golden caramel colour.
4. Carefully stir in the cream mixture - be careful as it will bubble up - and simmer, stirring frequently until the caramel registers 246°F on a sugar thermometer, this should take 10 to 15 minutes.
5. Pour the mixture in to the square pan and cool for a couple of hours, sprinkle on some more fleur de sel. Cut into 1 inch pieces the wrap each piece in a 4 inch square of waxed paper, twisting both ends to close.
I hope you enjoy it as much as I do - it is very fattening though - so try not to eat it all at once!
My seven year old daughter and I made these recently and we both really enjoyed them (although my husband wouldn't touch them as he hates cherries!) They are cheap and very easy to make, and make an ideal present when wrapped up in a pretty gift box. They are great fun to make with your child. The recipe is from a book called "Kids' Cooking" which my daughter and I use regularly. It is by Liz Franklin and published by Parragon.
200g plain chocolate (Tesco's own brand is ideal, no need to shell out!)
50g butter (Tesco Value range is cheap and cheerful)
1 tbsp cocoa powder (I find that supermarket's own works just as well, tho Cadbury's has a much richer flavour!)
50ml double cream
250g icing sugar
8 glace cherries
1) Put the chocolate, butter and cocoa in a bowl over a pan of gently simmering water until the chocolate is melted (you can also do this in the microwave, though be careful as the chocolate can burn quite quickly!)
2) Stir everything together, pour into a mixing bowl and add the cream.
3) Beat in the icing sugar.
4) Chop the cherries into small pieces and fold them into the mixture.
5) Spoon the mixture into a shallow tin and smooth the top.
6) Chill in the fridge until set and then cut into neat squares.
These really are delicious, although obviously not kind to the waistline! But everything in moderation!
I have to admit I'm not really fond of some Indian sweets as I know its made with all that sugar and ghee, but if it has chocolate in there somewhere then I'm really tempted. I like these ladoos as it involves no ghee at all. I don't know what it is about ghee but I refuse to eat anything with ghee in at all.
I guess these chocolate coconut ladoos would be like a Bounty bar except its appearance would be little round balls with a nutty flavour to it. These are easy to make and maybe the kids could help. The only cooking involved is melting the chocolate, so enjoy.
Chocolate coconut ladoos
125g of chocolate
2-3 tablespoons condensed milk
30g Walnuts, crushed
190g Desiccated coconut
75g Almonds, coarsely ground
1. Break the chocolate up and melt in a bowl fitted over a saucepan of hot water.
2. Take 150g of desiccated coconut in a bowl. Add almond powder and walnut powder and mix.
3. Take the melted chocolate and whisk with a spoon till smooth. Add it to the coconut mixture.
4. Add two tablespoons of condensed milk and mix well. You may feel you need to add one more tablespoon of condensed milk if it is not likely to bind together well.
5. Shape into small balls. Roll them in the leftover desiccated coconut and serve.
I'm not supposed to eat this stuff, but Coconut Ice is so delicious that I can't help but have a bit every now and then. I've had shop-bought Coconut Ice, but nothing beats homemade! This recipe is quick and easy too.
To make the Coconut Ice you'll need:
1 small tin of Condensed Milk (or half of a large tin)
6 oz of Dessicated Coconut
9 oz of Icing Sugar
(I'll mention some optional extras later).
Mix the Condensed Milk and Icing Sugar together, then mix in the Dessicated Coconut until the mixture is quite stiff.
Next, dust a tin with Icing Sugar and spead the mixture into a tin so it's half an inch to an inch thick (depending on how thick you like your Coconut Ice). If you don't have a baking tin, then you can spread the mixture on a plate, it's quite stiff so it will hold OK.
Put the Coconut Ice in the fridge and leave until it's firm. Then you can cut it into squares and enjoy until your heart's content (or until you feal sick!).
Melt some chocolate (try milk & white!) and drizzle it over the top of the Coconut Ice.
Or for a boozy grown-up version...
Add a few drops of Malibu (but not too much!) to the mixture before putting it in the tin.
I made a plain batch for work a couple of weeks ago and they thought it was delicious, in fact 3 people asked me for the recipe!
If you love coconut, then you'll love this!
My middle granddaughter came to visit yesterday as she has quite a nasty cold and didn't feel like traipsing the length and breadth of London with her Mum and sisters getting the last few Christmas bits and pieces. She was a little upset to miss out on the shopping expedition so I decided to let her have free rein in the kitchen where she could do some painting and help me do some cooking. I suddenly remembered a recipe for Peppermint Creams that I have had for years, so she decided to make some and wrap them up as Christmas presents for her Mum and other Nan.
These lovely little sweets are so easy that nine year old Alice made them all by herself with very little help from me.
WHAT YOU WILL NEED
450g icing sugar, it's important you sift this as you need a very fine powder
2 egg whites (don't waste the yolks, make eggy bread with them!)
Food colouring, it's up to you what colour you want to use but pale pink and green always looks best I think - or if you're making them as a gift why not colour them in the recipients favourite football team colours
Silver sugar balls for decoration
WHAT YOU NEED TO DO
Place your sifted icing sugar in a bowl.
In another bowl add the egg whites (being very careful not to include any yolk or shell pieces) and lightly beat with a fork. You don't want to whip the egg whites up too much, just enough to soften the white a little. Please do not attempt beating them as you would for a meringue because the Peppermint Creams won't work if you do this.
Add roughly half of your icing sugar and stir with a wooden spoon until all the sugar you have added has been incorporated into the egg white. Give this mixture a good beat for few minutes, then add your Peppermint Essence and the rest of the icing sugar. Mix well, you are now trying for a stiff mixture which will have a slight sheen to the surface - don't worry if the mixture still seems a little wet, just add a touch more sifted icing sugar.
If you are using more than one food colouring, you need to split the mixture and add one colour to each lump of mixture. Simply add a few drops and lightly knead it through the minty mixture.
Now you have a choice, you can either roll out the mixture and use cutters to cut your Peppermint Creams into fancy shapes or buy some small sweet paper cases and simply add a dollop into each case. While the sweets are still wet add your silver balls, pressing them down into the mixture slightly.
You can also use any small light weight sweets such as Dolly Mixtures or Tooty Fruitys.
Allow your sweets to dry out completely before packaging them in pretty boxes to hand out as gifts to friends and neighbours. My granddaughter ended up making about 100 of these yesterday so I have Peppermint Creams coming out of my ears now, but I am off to Sainsbury's in a minute to buy some attractive boxes to wrap them in.
I hope you try these today, buying the ingredients will cost you about £4 and the entire cooking and moulding process should take you just half an hour. What better way to buy that last minute gift for the neighbour you've managed to forget about?
Please note however, these sweets do contain raw egg so beware about giving them to pregnant ladies, the elderly, very young children and anyone who's immune system isn't up to scratch. They're lovely though, so thank goodness I don't fit into any of these categories - apart from perhaps the elderly one that is, but who cares!
If you read some of my recipes, you'll know I'm a big Nigella Lawson fan. This is another one of her recipies that I've tried and tested and really enjoy making (and eating of course!).
This hasn't got the temple-aching sweetness of Turkish Delight, nor its palate-cleaving glutinousness, but rather it is a cloud-light spoon-pudding version which attempts to catch its aromatic essence - perfect after the lamb and pomegranate salad. That it requires no cooking, merely some pouring and whisking doesn't hurt either.
The quantities below make enough syllabub to fill eight 150-ml glasses. The vague amount of cream specified is just meant to indicate one of those old-pint tubs which hasn't been properly made metric, and therefore is a strange measurement.
12 tablespoons (approx 175ml) Cointreau
juice of 2 lemons
8 tablespoons (approx 125g) caster sugar
just under 600ml double cream
2 tablespoons rosewater
2 tablespoons orange flower water
2 tablespoons pistacchios finely chopped
How to cook Turkish syllabub
1.Combine the Cointreau, lemon juice and sugar in a large bowl and stir to dissolve the sugar, or as good as. Slowly stir in the cream then get whisking until it has thickened.
2.When the cream's fairly thick, but still not thick enough to hold its shape, dribble in the flower waters and then keep whisking until you have a creamy mixture that's light and airy but able to form soft peaks. You're aiming, as you whisk, for what Jane Grigson called 'bulky whiteness'. Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it.
3.Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistacchios on top. In How to Eat, there's a recipe for pistacchio crescents which would be fabulous dunked into and eaten with this. But only if you feel like it: the cool, fool-like smoothness of this is perfect as it is.
These eclairs are easy to make and taste delicious. As long as you don't pipe the pastry too small they are very easy to make. I once made small eclairs for a party and went crazy cutting so many tiny eclairs and creaming them and glazing it! It would have been so much easier to make it a little bigger and save the trouble of having to cut so many pieces.
1 1/4 cup all purpose flour
85 grams margarine
1 1/4 cup water
Chocolate glaze for the top
(You might need to make a few batches of the glaze)
6 tablespoons icing sugar
1 tablespoon cocoa
1 teaspoon warm water
Mix all the ingredients together and pour it on top of éclair.
1. Add margarine to water and boil till the margarine has melted.
2. Stir in flour and cook till it forms a soft ball.
3. Allow it to cool and beat well, adding slightly beaten eggs a little at a time.
4. Pipe pastry on a floured baking sheet 3" long, leaving at least 1" space between each pastry.
5. Bake in a moderately hot oven (375F or 175C) till firm and golden brown.
6. Allow it to cool and fill it with sweetend cream or icing of your choice.
7. Pour chocolate glaze on top
Note: The reason you have to make the glaze in batches is because if you make too much at once, the glaze hardens before you can put it on top of the eclairs.
Make sure you leave enough space between the pastries or they will stick together when they are baked.
For the last few days I have been making cakes and sweets for a fundraising event. Here are three of my favourite recipes, which I use all the time.
2lb bag of granulated sugar
1 x 397g tin of Nestle condensed milk
1 x small cup of milk
2oz of butter
Empty the 2lb of sugar into a large pan.
Add the milk, butter and condensed milk to the sugar.
Using a wooden spoon, mix well and then bring to the boil.
Simmer the mixture for 25 minutes and stir frequently.
Remove from the heat.
Beat well, until thick and creamy.
Pour the mixture into a lightly greased baking tray.
When cool, mark into squares with a knife.
Leave to set and then remove from the baking tray.
I usually wrap the squares of tablet in greaseproof paper to keep it fresh.
1 packet of marshmallows
1 packet of jelly tots
1 bar of cooking chocolate
Lay out 30 petit four baking cases on a flat surface.
Melt the chocolate.
Put half a teaspoon of melted chocolate into each petit four case.
Place a marshmallow into the melted chocolate.
Put a small blob of melted chocolate on top of each marshmallow.
Place a jellytot on top of the chocolate.
To keep fresh I store these in an airtight container.
MALTESER TRAY BAKE
110g (4oz) of butter
225g (8oz) of milk chocolate
225g (8oz) of crusshed digestive biscuits
225g (8oz) of maltesers (leave ten aside)
225g (8oz) of white chocolate (milky bar)
3 tablespoons of syrup
Put the milk chocolate, butter and syrup into a large saucepan and melt gently over a low heat.
Add the crushed digestive biscuits and the maltesers, and mix well.
Pour the mixture into a 28cm x 20cm (11" x 8") lightly greased baking tray.
Leave to set.
Cover with a layer of melted white chocolate.
Crush the ten maltesers and sprinkle over the white chocolate.
Using a knife mark off into squares and leave to set.
It is a good idea to wrap this in greaseproof paper to keep it fresh.
These are a few of my tried and tested recipes for sweets. They are normally sold very quickly at fundraising events.
Confectionery items include sweets, lollipops, candy bars, chocolate, and other sweet items of snack food. In Britain, Ireland and some Commonwealth countries, "sweets", or "sweeties", particularly in Scotland.