Method Chill your fresh cream for about 30minutes then take it out and whisk it until it is firm, then add condensed milk and vanilla essence, add ur crushed oreos and save a few to put them on top of ur ice cream then put in ur frezeer for 6 hours.
350g stork to bake margarine 1 and half cup icing sugar 3 and half cups plain flour 4 egg yolks(yellow part) 2tsp vanilla extract 1/2 cup strawberry jam 1/4 tsp salt
Method Cream icing sugar and butter until it is creamy then add salt, egg yolks and vanilla extract mix well then add flour(sifted) mix it well then on a floured surface take out ur dough and mix it well then put it in a cling wrap and refrigerate for 30 minutes(do not skip this step) then take you out and put it on a floured surface, using a rolling pin roll about 6mm on ur dough and cut with ur cookie cutter leaving a whole to put jam in then bake for 15 minutes or until golden brown
Jam tart cookies (googled and baked) 350g stork to bake margarine 1 and half cup icing sugar 3 and half cups plain flour 4 egg yolks(yellow part) 2tsp vanilla extract 1/2 cup strawberry jam 1/4 tsp salt
Method Cream icing sugar and butter until it is creamy then add salt, egg yolks and vanilla extract mix well then add flour(sifted) mix it well then on a floured surface take out ur dough and mix it well then put it in a cling wrap and refrigerate for 30 minutes(do not skip this step) then take you out and put it on a floured surface, using a rolling pin roll about 6mm on ur dough and cut with ur cookie cutter leaving a whole to put jam in then bake for 15 minutes or until golden brown.
Ingredients 125 g butter 200 ml sugar 3 extra large eggs 500 ml cake flour 3 tsp baking powder 200 ml orange or lemon juice 60 ml poppy seeds Topping: 2 tsp lemon or orange rind 1/2 cup icing sugar 1/2 cup cream cheese
Method Beat the butter and sugar well, add the eggs one at a time Add the flour and baking powder, then the orange juice and poppy seeds Spoon into a greased muffin pan Or any pan of your choice. Bake at 160 degrees C for approximately 20 to 25 minutes Optional: make a topping with 2 teaspoons of lemon/orange rind, half a cup of icing sugar and half a cup of cream cheese.beat well until combined.
Method Whip cream until stiff then pour ultramel in ur glass, put in chocolate sponge, yhoghurt,fresh cream and strawberies then repeat the same procedure and lastly decorate with chocolate shaving and refrigirate for 1hr easy as that.
Method: Using a hand mixer whip 4 cups of whipping cream until soft peaks form. Add 4 teaspoon of peppermint extract OR peppermint essence, 2 teaspoon of green food colouring & sweetened condensed milk, beat again but be careful not to over beat. Add milk chocolate and fold them in with a spatula. Pour the ice cream in an airtight container & refrigerate over night.
Recipe 3 and 1/2 cups flour 1and half cups sugar 4eggs Tsp vanilla 250g stork to bake margarine 1/4 cocoa powder 60ml oil 3tsp baking powder 1cup milk 60ml hot water
Vanilla cream 125g butter 1 and 1/4 cup icing sugar 2TBS fresh cream 1tsp vanilla essence Pinch of salt (for taste)
Chocolate cream 125g butter 1/4 cup cocoa powder 2TBS fresh cream 1tsp vanilla essence Pinch of salt 1 and 1/4 icing sugar
Method(cake) Mix sugar and margarine mix until it is creamy then add eggs one at at a time then add vanilla essence add oil mix for about 3 minutes, add sifted flour and baking powder and. Alternatively add milk mix well then take 3/4 of ur mixture and put aside
Mix water and cocoa and mix with the remaining batter it must be thick, then put paper cups in your pan starting with chocolate mixture using a spoon pour INA small amount then pour in vanilla mixture and add chocolate mixture ending with vanilla make swirls using a knife to make a marble finish bake to 20minutes at 180degrees
Vanilla cream Beat margarine until it is creamy then add icing sugar and cream and vanilla essence and salt mix well if it is too runny add icing sugar if it is too thick add cream
Chocolate cream Use the vanilla method but add cocoa powder
When your cakes are cool use a piping bag pour in both ur cream side by side enjoy.
500ml fresh cream 1 tin caramel treat 1 packet tennis biscuits 1x Grated Peppermint crisp chocolate or Aero mint( I used Aero mint)
layer the biscuits on your dish, in a separate bowl, whisk your cream until soft peaks are formed, in another bowl whisk your caramel treat until smooth. add the cream to your caramel treat and half you chocolate into the mixture and mix well. Then spread your mixture on to the layered biscuits ( remember you making three layers, so don’t use all your mixture at once) after spreading your cream mixture make another layer of biscuits, and then spread your cream mixture, continue until you reach the top, and then sprinkle the remaining grated chocolate on top.
1 egg 1 cup of sugar 1 cup of cake flour 1/2 tsp baking powder 1 tsp baking soda 1 tablespoon of apricot jam 1 tablespoon of Vinegar 1 cup of milk 2 tablespoons of butter
For sauce –
1 cup of milk 3 tablespoons of sugar 2- 3 tablespoons of butter 1 tablespoon of vanilla essence
In a bowl whisk your egg , sugar, butter and jam for about 2 minutes , now add the vinegar , milk and whisk for a minute till well combined .
Sift the dry ingredients into bowl and mix till all ingredients are combined .
Pour in a greased tin or glassproof baking dish , bake for half an hour at 180 deg or when inserting skewer it comes out clean , also the cake will be a brown colour .
While the cake is baking put all your sauce ingredients in a small saucepan and bring to the simmer and stir till hot – keep warm one side .
When your cake is done take out of oven and immediately pour over all the sauce – it will bubble and that’s what you want – it will be a bit wet and that’s how a malva pudding should be – a Pudding – not a dry cake .