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    220 Reviews
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      07.10.2014 13:42
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      • "Yummy "
      • "Easy to make "

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      • "Nothing "

      Boozy pud!


      I was very lucky as a child that I had a stay at home mum who spent rather a lot of time cooking and baking. One thing she loved to make was cakes and desserts which always went down very well. But there was one recipe which was always saved for a special occasion and eagerly anticipated….Strawberry and Sherry trifle!

      Ingredients
      5 trifle sponges
      1 tin strawberries in natural juice
      1 strawberry jelly
      300ml double cream
      5 tablespoons sherry
      Birds custard powder
      1 pint of milk
      1 tablespoon sugar
      1 Cadburys flake
      Chocolate Buttons
      Chopped nuts

      1. Break the trifle sponges into quarters and place into the bottom of a large glass bowl.
      2. Drain the strawberry’s but put the juice to one side. Place the strawberries in between the sponge pieces trying to get an even distribution.
      3. Take the sherry and drizzle as evenly as possible over the sponge and strawberries.
      4. Make up the jelly as instructed but at the stage of topping up the jelly with cold water replace this with the strawberry juice to give extra flavour.
      5. Pour the jelly gently over the sponge and strawberries and place in the fridge to set.
      6. Once the jelly as set make up one pint of the custard following instructions on the tub. I always use the Birds custard powder as with it being made with milk I find it makes a creamier custard but obviously you could make your own from scratch or use an instant custard instead.
      7. Once the custard is made it needs to be left to cool before it can be poured over the jelly to form the next layer and then placed into the fridge to set.
      8. When the custard is set whip the double cream until thickened and gently spread over the custard.
      9. Place a handful of chopped nuts onto a baking tray and place in the oven for a few minutes to toast. Once cooled sprinkle the nuts over the top of the cream with some of the crumbled flake and buttons to decorate.
      10. Chill for an hour and serve!

      Obviously this trifle can be made without the sherry or made in individual glasses rather than a large bowl. You can also omit the nuts and chocolate from the top or replace them with something else.

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        28.09.2014 12:50
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        • "Quick and simple"
        • "Tastes like you made a real effort"

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        • "You need to warn people about the eggs."

        Easy Two Ingredient Chocolate Mousse - Ultra rich

        Chocolate mousse used to be my standard dinner party dessert about 20 years ago and I recently started making it again.

        The first thing to know is that there are only two ingredients - chocolate and eggs so you won't need to do a big shop.

        The second thing to be aware of is that the eggs are NOT cooked so if you have any friends who are - or who might be - pregnant and are - or might be - paranoid about uncooked eggs, don’t pick this recipe or give plenty of warning. It wouldn't be fair if your pudding should not be the reason that someone has to break their happy (or not so happy) news to a group of people.

        Not only does it need only two ingredients, it’s very quick and simple but tastes very expensive.

        Ingredients:
        200g or 8 ounces of dark chocolate - the higher the cocoa content, the better
        4 large free range eggs.

        Method:

        1. Separate the eggs. Beat the living daylights out of the whites until they are stiff - as if you were making a meringue. Keep the yolks to one side and give them a little stir with a fork to break the membranes. I like to do this before melting the choc because if I mess it up at this stage, I’ve not wasted all that lovely chocolate.

        2. Break the chocolate into a heat-proof bowl and warm it over a pan of hot simmering water. When all the chocolate has melted, pour in the egg yolks and mix them into the chocolate.

        3. Pour the choco-egg mixture onto the beaten egg whites and fold together carefully to preserve the air in the whites. Don’t beat it, be gentle.

        4. Divide into small dishes or glasses if you have them or into a larger bowl if you don’t and chill.

        In total it won’t take you more than half an hour.

        If you want to add some booze for a bit more kick, you can add it to the egg yolks before adding to the choc. You can of course decorate it with some whipped cream, chocolate shavings or whatever takes your fancy.

        If you can't afford fancy dark chocolate, and you still want to give it a go, you can try with milk chocolate or even bakers choc-substitutes. In my student days I made it with whatever I could afford. Most people didn't seem to care.

        This is plenty for four people. Even greedy people.

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        28.09.2014 00:50
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        • tasty
        • "Easy enough"

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        • "many many calories"

        Say cheese, in a cake, with no cheese

        After a good meal it's always nice to have a nice tasty dessert, be that a nice dollop of ice cream or a chocolate gateau, or, if like me, there's always a nice cheesecake to devour after a nice meal.
        I like cheesecakes but am annoyed at having to pay a fortune for a half decent sized one that offers taste along with quality. So I decided to to stop paying for cheesecake and tried to make them which, after several attempts I am at the stage where I am quite good at making them, (even if I do say so myself ….. {head swelling a little})'

        First off, get your hands on ….
        * 300 g digestive type biscuits, finely crumbled
        * 110 g melted butter
        * 600 g cream cheese
        * 520 g quark cheese (or any low-fat, soft white cheese)
        * 300 g sugar
        * 1 tbsp vanilla essence
        * 6 eggs
        * 400 g sour cream

        Now you've got the stuff you need to pre-heat the oven to 150°c - 300° gas mark 2).

        Now, let's get down to business.... Add the butter to the crumbled biscuits and mix thoroughly. Once the biscuits are bonded together you tip the mix into a pre-grease baking ring, preferably the type that has a clip on the side so you can get the cake out at the end of the day. Pat down the mix in the bottom of the ring. Then place it in the fridge for about 5 minutes.

        While the biscuits on the ring are chilling Put the cream cheese into a mixing bowl, then add the quark cheese, sugar and vanilla. Start to fold and mix with the spatula, then continue with the whisk and stir vigorously until everything is evenly blended.
        Do not use a whisk, not even a hand one as whisking will add too much air into the mix. Just slowly fold and mix, but not whisk....
        Once folded you then add an egg to the mixture and stir it in thoroughly. Repeating the process with one egg at a time.
        Now, pour the sour cream into the mixture and stir again, thoroughly, but don't beat it.
        Once mixed you then carefully pour the mixture into the chilled ring and place the entire contents into the oven for about 1 hour 15 minutes.
        When the cake is cooked, giving a little wobble on the top, let the cake stand for a while to cool down, then place in the fridge for at least 4 hours.

        And that's it. A simple cheescake that everyone can enjoy. If you want to add such things as strawberries, grated chocolate or what ever then go for it....

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        27.09.2014 14:57
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        • "It is very delicious"
        • "It is easier than you think to make it"

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        • "This is very rich and alcoholic also"

        Tiramisu

        TIRAMISU

        It is a myth that all Italians love Tiramisu and that is because not everybody likes the taste of coffee or the very soft texture of this dessert, alot of Italians would prefer to eat fruit for their dessert because our meals can be very rich so Tiramisu is only served at parties usually and we go not eat it every day like some people think!

        WHAT YOU NEED TO MAKE MY TIRAMISU

        250g mascarpone cheese
        3 egg yolks
        50g caster sugar
        1 tsp of vanilla extract
        250ml of double cream that you have whipped lightly
        350ml of strong coffee that you have made fresh and left to cool down
        2 tbsp rum
        2 tbsp Tia Maria
        3 tbsp khalua
        300g of good quality sponge fingers
        3 tbsp cocoa powder

        THIS IS WHAT YOU NEED TO DO

        Whisk the egg yolks and sugar in a heatproof bowl that you have put on top of a saucepan that has water simmering in it. Add the vanilla extract and keep whisking until it is thick and creamy.

        Take this off the heat and leave it to cool. When it is complete cool stir the mascarpone in and beat it thoroughly, when you have done that gently fold the double cream in but do not be too hard when you do this because the dessert works the best when you are gentle at this stage.

        Mix up the cold coffee with the kahlua, rum and Tia Maria and put each sponge finger into the liquid for 3 seconds and then arrange them in the bottom of the dish you are using to make the Tiramisu. It is important that you do the sponge fingers individual because you do not want them to soak up so much of the liquid that they go soggy. Spread half of the mixture of mascarpone over the biscuits.

        Do another layer in the exact same way with dunking the biscuits and then spreading the mixture on top so that you use all of the coffee tasting mascarpone up. Sprinkle the cocoa powder on the top.

        Cover the Tiramisu up and put it into the refrigerator for 3 hours to set and for the flavours to mix together.

        5 Dooyoo Stars.

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          22.09.2014 14:14
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          • "Easy to make"
          • Delicious

          Disadvantages

          • "It gets eaten too quickly!"

          Baileys & Chocolate Cheesecake.

          This is my hubby's absolute favourite dessert, it's also something I make every Christmas for the family to enjoy after dinner if they don't fancy Christmas pudding.

          It's a nice, easy recipe to follow, it's easy to make but the effect is brilliant and it looks like you have spent an age preparing it when you really haven't.

          Recipe ~

          100g Butter
          250g Digestive Biscuits or Chocolate Digestive Biscuits
          600g Cream Cheese (I use Philadelphia)
          25ml Baileys (or any Irish Cream alternative)
          100g Icing Sugar
          200ml Double Cream
          100g Grated Chocolate
          Cocoa Powder to dust

          You will also need -
          Baking/grease proof paper to line tin
          Cake tin

          Method ~

          1. Start by crushing your biscuits, you can do this by hand or in a food processor, I do it by hand by placing the biscuits in a sandwich bag and beating them with a rolling pin until finely crushed.

          2. Melt the butter in a pan until it has turned to a liquid consistency.

          3. Add the crushed biscuits to the butter and mix until they have absorbed the liquid, being careful not to burn them. Remove from heat.

          4. Place the biscuit/butter mix into the lined tin and pack it down firmly, this is the base for your cheesecake so you don't want it to fall apart and crumble to nothing.

          5. Place tin in the fridge for approx. 1 hour or until set and hard.

          Whilst waiting for the base to set you can prepare the topping.

          6. Whip up your double cream by whisking it until stiff.

          7. Grate your chocolate if you haven't already done so.

          8. Lightly whip the cream cheese and beat in the Baileys and icing sugar, fold in the whipped double cream and grated chocolate, keep folding until smooth.

          9. Grab your biscuit base from the fridge and spoon on the creamy mixture until you have none left, smooth out the top and return to the fridge to chill for at least another two hours.

          10. Remove carefully from lined tin and place onto a nice serving plate.

          11. Before you serve, add a sprinkle of cocoa powder over the top and some more grated chocolate or even chocolate curls.

          12. Serve and tuck in!


          This cheesecake is more about waiting for it to set so it is something I prepare in the morning so that I know it will be ready for later on. It's really delicious, not too sweet and the Baileys gives it a luxurious expensive taste.

          It's a massive hit in our house.

          Enjoy x

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            10.10.2013 13:20
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            Need to make some more soon

            Typically with crumbles I just use whatever fruit we have in the fridge or the garden that is starting to go on the turn since I hate wasting food and money. Thankfully we have raspberries and rhubarb growing in the garden at the moment which I either just pick and use or freeze until more appears.

            Ingredients

            filling

            670g of raspberries and rhubarb washed and cut into 2cm pieces in the rhubarbs case
            115g caster sugar
            1 vanilla pod if you are feeling fancy scrapped out and split
            a splash of pure orange juice

            topping

            85g of flaked almonds
            85g unsalted butter
            115g breadcrumbs
            55g roll oats
            55g brown sugar

            I sometimes get those dried banana slices from health food stores too and just wing them in for a bit of a change sometimes or add sunflower seeds for a bit of extra texture or instead of the almonds if you are allergic to nuts. For me its just using whats in the house.

            Implements

            A good sharp knife
            chopping board
            scales
            ramekins 4/5 should do
            saucepan
            wooden spoon
            an oven
            A hob/cooker
            dry frying pan
            Oven gloves
            Oven tray (makes it easier to take the ramekins out of the oven once cooked)

            Step 1. Preheat your oven to 200 degrees or full

            Step2. Add your chopped fruit, caster sugar , vanilla and orange juice into the saucepan over a gentle heat until the fruit is soft. Then add contents into ramekins.

            Step3. Using the dry frying pan over a low and gentle heat stick in your sunflower seeds/almonds and brown. Remove these and set aside.

            Step 4. gently melt the butter in the same pan remaining on low gentle heat until the butter is fully melted.Add the rest of your topping ingredients and turn up the heat making sure that you are continually stirring so that nothing burns or sticks. When it becomes a golden brown colour and nicely caramelized you know its ready.

            Step 5. put the topping on your ramekins starting with the outside working in so it doesn't all sink.

            Step 6. Add your ramekins to the preheated oven on an oven tray and leave for about 10-15 minutes until the topping is crispy, this may vary depending on your own oven I know one side of our oven is hotter than the other.

            Step 7. Remove ramekins from oven with oven gloves as they will be very hot and leave to sit for 5-10 minutes then serve with Ice cream and or custard.

            I really like making these sort of stewed fruit deserts when my mum is over as she seems to be always better at it than me, more experience I guess. Sometimes putting dried cranberries in the topping can be nice too.

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              24.06.2013 14:08
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              Really nice tasty and good looking dessert. So simple to make even easier to eat!!!!!

              Tricolor of chocolate mousse.

              After watching the channel four series of 'Come dine with me' the four of us decided to do the same thing at home each taking a turn each evening over the week. The menu's had to be original, high quality food accompanied by wines.

              The week went really well and we feasted on all kinds of things from homemade Pate to Scallops, beef wellington amongst many of the delightful dishes. My dessert for the final was a Tricolor of Chocolate mousse.

              Four four people.

              Ingredients:

              * 2 bars of Dark Chocolate.
              * 2 Bars of Milk Chocolate.
              * 2 Bars of white chocolate.
              * 6 eggs
              * Double cream.
              * Assorted alcohol for flavouring.
              * Red currents for decoration.

              Equipment.

              * Saucepan for hot water.
              * Pyrex bowls for melting the chocolate.
              * Large pyrex bowl for mixing all the ingredients.
              Electric whisk for the cream and egg whites.

              First layer. ( White chocolate).

              * Break up the white chocolate and put it in a bowl over the saucepan of hot water. Stir until the chocolate has melted and is a liquid.
              * Beat up the double cream so that it has doubled in size and divide into three.
              * Break and separate the eggs saving the yolks in a separate bowl.
              * Whisk the egg whites until they stand in peaks and will not fall out of the bowl then divide it into
              three.
              * Once chocolate has melted mix in a third of the egg whites and double cream.
              * Add a tablespoon of baileys.
              * Pour mixture into the bottom of a long glass.

              Middle layer.

              * Break up the milk chocolate and put it in a bowl over the saucepan of hot water. Stir until the
              chocolate has melted and is a liquid.
              * Once chocolate has melted mix in a third of the egg whites and double cream.
              * Add a tablespoon of Kahlua.
              * Pour mixture into the long glass

              Top Layer.

              Repeat the above with the dark chocolate by melting it then adding the egg whites and double cream adding Cointreau to the mousse and pour into the top part of the glass.

              Place in the fridge for 2-3 hours.

              To serve.

              Serve after adding Redcurrants on the top and for decoration on the plate you can also put a dusting of icing sugar to enhance the decor.

              This was a winning dessert especially so for chocolate lovers. This is suitable for adults because of the alcohol in it and really tasty. A picture is available on Dooyoos facebook page!

              I dare you to try it. It is so simple to make.
              There is no link to this recipe because I made it up myself that's why it is so simple to make anyone could do it.

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                22.06.2013 23:06
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                Lovely!

                Recently Millie and I have been doing lots of baking together. I have really enjoyed teaching her all about how to bake and it's meant we've had some really lovely bonding time. I am certainly no expert, I am learning along with her and between us my little girl and I have made some really lovely things and shortbread is our favourite!

                One reason why I love shortbread is that it's really easy to make and doesn't involve lots of waiting around, complicated ingredients or anything really challenging. Millie loves shortbread because she gets to cut it into cute little shapes with her pastry cutters!

                This recipe is one which Millie and I make a lot. We first found it in a little cookery book we had but we've tweaked it slightly so that it is just perfect!

                What you need:
                Butter
                Plain flour
                caster sugar
                icing sugar

                You see? The ingredients are really simple, we always have them in the cupboards so we can always make these without having to take a trip to the shop :)

                To make 12:
                175grams of Butter (I like to use English and make sure you use salted as unsalted just doesn't taste right!)
                225grams of plain flour
                25grams of caster sugar
                50grams of icing sugar.

                The original recipe just used all caster sugar but Millie and I have found that by mainly using icing sugar it makes the end result a much lighter consistency.

                Make sure that the butter is at room temperature and preheat the oven to 170 or gas mark 3. We have a fan oven so tend to put it slightly less.

                Miss the flour and sugar together and then add in the butter. Use your fingers to mix it together, kind of rubbing it together gently until all of the butter has been rubbed in. This usually leaves the mixture quite crumbly but will stick together if you press it. If it isn't crumbly then you will need to add a little more caster sugar until it gives you that crumbly texture.

                Then it's up to you what you do! You can either put it in a greased tin as a whole and just push it down so that it's all compacted together or you can use cutters to make the shortbread into individual shapes. This is Millie's favourite part! She loves cutting out shapes in hearts and stars and flowers with her little cutters. She then puts them on the greased tin and we sprinkle with a little bit of sugar just to make it that bit more special.

                You then place in the oven. If you've done it as all one large amount then it needs about 30 minutes or until it starts to go golden. If it's in smaller pieces then it takes about 15 minutes.

                Leave it to cool down and then enjoy!

                We find these are lovely to eat on their own but sometimes we have been known to have strawberries and icecream with them as a special treat!

                What we love about the recipe is just how simple it is and also fast! There's nothing complex about it, Millie learns so much as she measures things out and helps to rub it in until it's the desired texture. It won't be long until she can make this all by herself! Highly recommended by both of us that's for sure. It tastes lovely and buttery.

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                  23.04.2013 15:32

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                  Easy and cheap to make, fun to eat

                  You can not get much simpler than banana splits and it is also a good way to get a bit more fruit into your eating as well as a great disguise to get children to eat fruit.

                  Ingredients
                  Bananas (as many as you like)
                  Whipped cream (the more, the better)
                  Ice cream (couple of scoops each should do it)
                  Chocolate sauce (for decoration and indulgence)
                  Chocolate flakes (optional)

                  Method
                  1. Cut banana lengthways down the middle
                  2. Place banana in bowl
                  3. Add a couple of scoops of ice cream
                  4. Add a generous helping of whipped cream (or low fat any other cream if you are thinking of the calorie overload)
                  5. Add chocolate sauce, flake, smarties, whatever else you wish for decoration or fun
                  6. Serve

                  It is easy to make, requires no cooking time at all and involves one of your five a day as well as most ingredients you will probably have in your cupboard. I also find it a fun desert to make with kids, they can make their own and decorate it before enjoying eating it.

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                  11.04.2013 17:13
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                  Lovely chocolatey goodness

                  Chocolate pots are so simple to make yet when people eat them, they cannot believe that there are only a few ingredients. I also think that home-made ones are so much nicer than the ones you can buy in supermarkets. This version used half milk chocolate and half dark chocolate but you could equally use all dark chocolate.

                  Ingredients (to make 4 pots):
                  - 100g milk chocolate
                  - 100g dark chocolate
                  - 300ml single cream
                  - 2 egg yolks
                  - 25g butter
                  - 50ml gingerbread rum
                  - butterscotch pieces

                  Method:
                  1. Heat cream in a saucepan until hot (but do not let it boil)
                  2. Break chocolate into pieces and add to the pan. Stir until melted and combined with the cream
                  3. Remove from the heat then stir in the egg yolks then the gingerbread rum and finally the butter
                  4. Pour into small glasses or ramekins and then put in the fridge for at least a few hours (preferably overnight)
                  5. Take out of the fridge 30 mins to 1 hour before serving to allow them to come to approximately room temperature. Then top with the butterscotch pieces and serve

                  I love the gentle heat that the gingerbread rum adds but there are lots of alternatives you can try because chocolate is a versatile ingredient that pairs well with lots of other things. The rum could be substituted for lots of other things. You could add Cointreau/ Grand Marnier and orange zest to go for a chocolate and orange combo or a raspberry liqueur and then top with fresh raspberries. If you're cooking for kids, you could simple omit the alcohol but if you want to keep the ginger flavour then top with broken up gingerbread pieces instead of the butterscotch.

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                  25.06.2012 13:06
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                  quick and easy dessert

                  This recipe is a great quick dessert, that you can just whip up in minutes out of bits you probably already have in the kitchen cupboard, using the microwave.

                  You need:

                  - 4 and a half oz of self-raising flour
                  - 5 oz of soft margarine
                  - 6 tablespoons of caster sugar (or whatever sugar you've got around)
                  - 4 tablespoons of syrup
                  - 2 eggs
                  - 1 teaspoon of baking powder

                  You also need:

                  - a Pyrex-type microwaveable bowl, (the one I use has a 4 litre capacity)
                  - mixing bowl
                  - an implement to mix with - spoon or mixer, who cares?
                  - bit of clingfilm
                  - and a microwave

                  Grease the Pyrex bowl, then pour the syrup into it.

                  Into the mixing bowl, sift the flour and baking powder together with a little height for air and flair!
                  Then bung in the soft margarine, sugar and beaten eggs. Sometimes I don't bother to beat the eggs beforehand, I just make sure I've mixed them in well.
                  Beat it all together.
                  You should then have a nice gooey mix, with a soft dropping consistency, which you drop into the pyrex bowl on top of the syrup.
                  Make the bowl a clingfilm lid and then poke a small venting hole in the middle.
                  Then shove in the microwave for four minutes at full whack.
                  Leave to stand for five minutes.
                  Serve with custard. Or whatever you like.

                  It's dead easy to do, takes very little time and comes out nice and light and fluffy. It's pretty hard to muck it up, which is why I like it. Sometimes it can taste a tiny bit eggy, but that is probably me not mixing them in thoroughly enough or using larger eggs when small ones would do.

                  Once you're happy that you can produce the basic dish reliably, you can experiment with alternatives to syrup or spice it up with a bit of ginger or cinnamon, according to your tastes.

                  For example, you can turn it into a marmalade sponge, simply by replacing the syrup with tablespoons of marmalade and adding a splash of orange flavouring to the sponge mix. That worked nicely for us, although my daughter prefers it as a syrup sponge.

                  Alternatively, you can use jam for a nice jammy sponge. Or you can also do a chocolate version, replacing an ounce of the flour with cocoa powder and putting in (microwaveable) chocolate sauce instead of the syrup. I've also used several syrups, from golden to maple, whatever is to hand...

                  I like this as a fail-safe emergency dessert I can knock up whenever the cry is "can we have something for pudding?" I probably wouldn't serve it at a dinner party, but it is great for family meals.

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                    06.04.2012 01:46
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                    Totally delicious and easy to make.

                    I made this for dessert at a dinner party and it was very well received. It is also very easy to make, but looks really impressive- double bonus!

                    Ingredients:

                    12 digestive biscuits
                    75g butter
                    600g cream cheese
                    2 tablespoons plain flour
                    175g caster sugar
                    Vanilla extract (a few drops)
                    2 eggs + 1 egg yolk
                    142ml pot sour cream
                    300g raspberries
                    1 tablespoon icing sugar
                    Extra raspberries for decoration

                    1. Preheat oven to 160/ 140'C fan-forced. Line a round, spring form tin with grease-proof paper.

                    2. Crush the digestive biscuits into crumbs. Melt the butter and mix them together. Press evenly into the spring form tin and bake for 5 minutes.

                    3. Beat the cream cheese, sugar, flour, vanilla essence, eggs and sour cream until light and fluffy. Stir in 150g of the raspberries and pour in to the tin. Bake for 40 minutes until it is set but with a slight wobble in the middle. Leave to cool in the tin, then in the fridge.

                    4. To make the coulis, put the raspberries and sugar in to a food processor and blend to a purée. Put a sieve over a clean bowl and rub the purée through with a spoon to remove the raspberry pips. Taste and add more sugar if required.

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                      13.11.2011 15:55
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                      Now , for my family, the Christmas dinner is never complete without a good old trifle!

                      Here's my recipe!

                      INGREDIENTS


                      300g tinned raspberries, or fresh, whichever you prefer
                      425g custard
                      300ml whipped cream
                      60g trifle sponges
                      Grated dark and white chocolate

                      HOW TO MAKE


                      1. Put the raspberries in the bottom of a nice big trifle dish
                      2. Take the trifle sponges and arrange them around the bowl in any way you like. I like to place them in circles around the bowl

                      3. Next, Pour your custard into the dish, just over halfway of the bowl - make sure it is nice and even , you don't want a wonky trifle!
                      4. Get your whipped cream - now you can either use squirty cream or make your own, for quickness i use whipped cream - spread this evenly over the custard and fill the rest of the bowl

                      5. Take your grated chocolate and sprinkle on top for a decorative look. Sometimes sprinkle some vanilla on top of the whipped cream as it gives it that extra sweet taste!
                      6. Place in the Fridge for around 30 mins and serve


                      This serves around 4 people so if you need to serve to more just double the ingredients and double the size of the bowl!
                      In total this takes me around 45 mins but if you want it to be perfect then it can take around an hour.

                      BE CREATIVE!


                      If you want , you can use chocolate whipped cream instead of vanilla! This looks really good and tastes amazing!!!
                      You can place mixed fruit at the bottom instead of just raspberries if you are feeling extra healthy!

                      Overall this is a nice and easy dish that is yummy and perfect for Christmas!

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                      10.10.2011 23:37
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                      Simples

                      ==Baby Cheesecakes==
                      This recipe is inspired by my mum's love for cheesecakes and the ice cream factories at Pizza Hut. These baby cheesecakes would be good for party foods particular in the summer. I think kids would like this recipe as well because they can get their creative caps on and the majority of them overall have a sweet tooth.

                      Just looking at the equipment list you can see it's very hands on and you don't need to use a machine or count any measurements. I've haven't mentioned sugar in the ingredients because I think there already is enough sugar in them. I think it will be easy to clean up after doing this recipe because it's most likely only washing cutlery and getting rid of crumbs.

                      You can say this is somewhat cheating because you don't heat anything up, but it will be a lot cheaper than buying a cheesecake mix. I personally think baby cheesecakes are delicious. It doesn't beat the real thing, but it's a lovely quick fix.

                      ==Equipment==

                      A knife to spread and things around on the base.
                      A Plate to keep things on.
                      A Spoon to collect creamy substances.
                      A Bowl in case you want to mix something up with the cheesecake
                      A Fridge to keep the baby cheesecakes cool for later.

                      ==Ingredients==

                      A biscuit
                      This will be the base of the baby cheesecake. You can choose any brand of biscuit as you choose, but I've found that HobNobs or ginger biscuits work the better for me because of the pleasant blend of flavours.
                      Alternatives: Ryvita slices, crackers, Snack a jacks, flapjack or even cereal bar.

                      Cheese Spread
                      I would recommend Philadelphia cheese spread for this. If you have anything you would like to include on the creamy layer then you can mix that in with some cheese spread in a bowl and once you're happy with the mixing process you can spread it on your base and make a thick layer on top of the biscuit.

                      Jam
                      For the third and final layer the surface with jam. The alternatives here are priceless. You can choose to either leave it as it is or decorate it nuts or fruit slices and candy.
                      Alternatives: sauces, jelly, marmalade, lemon curd

                      ==Instructions==
                      1. Pick up a biscuit.
                      2. Add flavours or colours to the cheese-spread using anything of your choice and mix it in a bowl. (Optional)
                      3. Cover the biscuit with cheese-spread
                      4. Cover the surface of the spread with jam.
                      5. Add toppings of your choice. (Optional) I personally like fruit on mine.

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                        29.09.2011 21:27
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                        A creamy, zingy dessert with a ginger nut base

                        Key Lime Pie is one of my favourite desserts but most shop-bought pies seem to have a digestive base. This one uses ginger nuts instead, and I think it's a lot nicer!

                        This is a very simple recipe and it requires minimal cooking.

                        ***Ingredients***
                        250g ginger nuts
                        125g melted butter
                        400ml condensed milk
                        2 eggs
                        Juice of 10 limes
                        Juice of 1 lemon


                        ***Method***
                        - Preheat the oven to 180C/Gas Mark 4
                        - Crush or blend the biscuits until they are like breadcrumbs
                        - Add the melted butter to the biscuit and mix well
                        - Put into a 23cm cake tin and press down so it forms an even layer

                        - In a separate bowl, mix the condensed milk and eggs with a fork
                        - Gradually add the lemon and lime juice, mixing continually so the mixture starts to thicken
                        - Once thick, pour the mixture on top of the biscuit base
                        - Cook in the oven for around 15 minutes
                        - Allow to cool before placing in the fridge to chill for an hour

                        - Once cooled, you can then serve with whipped cream... or like me, you can cover the top with whipped cream and sprinkle a Flake over the top.


                        This is a zingy, creamy dessert with a lovely, crunchy, gingery base. Something a little different for pudding!

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