Easy, Fast Cinnamon Rolls

Ingredients

Rolls:

350g/12oz plain flour

4tsps baking powder

2tbsp sugar

1tsp ground cinnamon

100g/3.5oz butter, melted and extra for greasing

2 egg yolks

200ml/7 fl oz milk, extra for glazing

Filling:

1 tsp ground cinnamon

55g/2oz brown sugar

2 tbsp caster sugar

1 tbsp butter, melted

Icing:

125g/4.5 oz icing sugar, sifted

2 tbsp milk

Method:

Firstly combine the flour, baking powder, sugar and cinnamon in a bowl.  In a seperate container beat together the egg yolks, melted butter and milk.  Slowly add your wet mixture to your dry and combine well. Be aware, you may not need all your liquid.  You are looking for a soft, rollable dough consistency.

Your next step is to roll out into a vague rectangle shape. Approx. 10 inches by 12 inches.  Don't worry too much about ragged edges but feel free to cut straight edges.  As you can see I leave the edges wiggly.

To make the filling mix all ingredients together and spread evenly on the dough.  Roll the dough up, from the long side.

Slice the long roll into approximately 8 slices. I sliced the ends off the roll first to remove the wiggly ends.

Place the rolls side on into a greased, oven proof dish.  Brush the rolls with milk or egg wash.

Cook at 180C/350F, for 30-35 minutes or until golden brown. Remove from the oven and cool for 5 minutes before removing from the dish.

Mix the icing sugar with the milk and drizzle the icing over the rolls.

Sit back with a cuppa and enjoy!  This is more of a cakey style of cinnamon roll rather than the traditional bread version but it's great for a quick cinnamon roll fix!

Red Velvet Cupcakes

Ingredients

• 60g butter at room temperature
• 1 egg
• 150g caster sugar
• 10g cocoa
• 10ml red food colouring
• 1/2 tsp vanilla extract
• 120ml buttermilk
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp white wine vinegar

Vanilla Butter Icing

• 85g butter
• 375g Icing sugar
• 3 tbsp milk
• 1 1/2 tsp vanilla

Method

1. Preheat the oven to 180C.
2. Cream the butter, egg and sugar together until light and fluffy.
3. Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
4. Mix the flour and baking powder together.
   
5. Add half the buttermilk and half the flour mix.
   
6. Combine well before adding the remainder of the buttermilk and flour and mixing further.
7. Add the bicarbonate of soda and salt and white wine vinegar (in that order), mix thoroughly for at least 5 mins.
8. Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
9. Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
10. Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.

The Frosting

1. Cream together the butter and the icing sugar.
2. Add the vanilla extract.
3. Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.
4. Spread or pipe the frosting onto the cakes and get ready to munch!
   

Easy Red Velvet Cupcakes
See my recipe on Foodista!

Ultimate Chocolate Cake

INGREDIENTS

• 200g good quality dark chocolate, broken into pieces
• 200g unsalted butter, roughly chopped
• 1 Tbl instant coffee granules
• 125ml water
• 85g plain flour
• 85g self raising flour
• 1/4 tsp bicarbonate soda
• 200g light brown/muscovado sugar
• 200g caster sugar
• 25g cocoa powder
• 3 eggs
• 75ml buttermilk*

*Note - if you don't have buttermilk, add about 10ml of white vinegar to 65ml of milk and sit for 5 minutes.

For Ganache

• 200g good quality dark chocolate
• 285ml pouring cream
• 2 Tbl caster sugar
  

Method

Preheat oven to 160°C and grease and line a 22cm springform tin.

In a heavy based saucepan over low heat, place the chocolate and butter. Mix the instant coffee into the water and add to the chocolate. Gently melt together and stir to combine. Remove from heat.

While chocolate is melting, sift in the two flours, bicarb, two sugars and cocoa powder and whisk it to remove lumps. In a separate bowl, gently beat the eggs with the buttermilk.

Pour into the flour bowl, the chocolate mix and the egg mix. Stir together until just combined and pour into cake tin.

Bake for 80 - 90 minutes (1.20 - 1.5 hr) until skewer comes out clean and the centre springs back when lightly touched.

Rest in tin for 5 minutes then remove springform ring cool completely on wire rack.

Break the chocolate into pieces in a bowl and set aside. Heat up the cream and sugar in a pot and bring it to just under a boil. Pour the cream into the chocolate pieces and sit aside for a couple of minutes. When chocolate has melted, stir gently to combine into a silky ganache. Refrigerate until it has thickened but still loose enough to pour.

To assemble cake

Divide cake into 3 even layers and use some ganache to sandwich the layers together. Pour the rest of the ganache over the top of the cake and use a palette knife to push it to the edges so it'd spill over and coat the sides. Use the palette knife to smooth ganache all over the cake and leave aside to set. Pour over another layer of ganache to smooth out the cake if it's still bumpy (you'll need a double batch of ganache for this) Decorate the top with chocolate curls (recipe to follow) or grated chocolate and dust with cocoa powder.

Lavender Scones

Ingredients
350g Self Raising Flour
1/4 tsp salt
1 1/2 dried culinary lavendar
1 tsp baking powder
85g butter
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
beaten egg



Method
Tip flour into a bowl with salt and baking powder. Add butter and rub with your fingers until the mixture resembles breadcrumbs.  Add lavender and sugar and mix well.
Put the milk into a jug and heat for 30 seconds, add the vanilla and lemon juice. Set aside.  Put a baking sheet in the oven.
Make a well in the dry mixture and add the liquid.  Combine quickly with a knife.
Scatter flour on a board and pat the dough into a round about 4cm deep.  Do not over work.
Cut out rounds and place on the tray.  Re-round the dough and cut out more rounds until all dough is used.
Brush with beaten egg and bake for 10 mins, until risen and golden.





Lavendar Scones

My recipe is featured on Foodista

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White Chocolate Banana Pie

Ingredients

• 150g (5oz) plain flour
  
• Pinch of salt
  
• 65g (2½oz) cold, unsalted butter, diced
  
• 25g (1oz) sugar
• 1 large egg, beaten
• 250g tub mascarpone
• 200g (7oz) bar good quality white chocolate
• 284ml carton double cream
• 2-3 bananas

Method:

1. Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.
2. Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Chill until firm.
3. Preheat the oven to 190°C (170ºC fan) mark 5.
   Bake for 12-15min until the pastry has set and the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.
4. Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water.
   
5. Remove bowl from pan and set aside to cool completely.
6. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with bananas

Banana & White Chocolate Cream Pie

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Triple Choc Chip Cookies

Triple Choc Cookies

Ingredients
1/2 lb butter - room temperature
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla essence
2 large eggs - room temperature
2/3 cup cocoa powder
2 cups plain flour
1 tsp bicarbonate of soda
1 tsp salt
1 1/2lb of chocolate chunks - use whatever chocolate type you wish, I used a mix of white, plain and milk.

Method
Preheat oven to 180oC, 350oF.
Cream butter and both sugars until light and fluffy.  Add vanilla and eggs (1 at a time) and mix well.
Add the cocoa and mix again.
Sift together the flour, bicarb and salt.  Add to the chocolate mixture and mix until just combined.
Fold in the chocolate chunks.
Use a 1 3/4 inch scoop or a rounded tablespoon and place on a baking sheet.
Dampen hands and flatten each ball slightly.
Bake for exactly 15 minutes, remove and cool slightly on the tray before transferring to a cooling rack.  The cookies will appear underdone when you remove them from the oven, this is fine.


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Mississippi Mud Pie

Ingredients

For the pastry case:

• 190g plain flour, sifted
• 2 tablespoons caster sugar
• ½ teaspoon salt
• 100g chilled unsalted butter, chopped into small pieces
• 1 egg yolk
• 2 tablespoons chilled water

For the Filling:

• 30g butter
• 30g plain chocolate, chopped
• 6 tablespoons cocoa powder, sifted
• 2 teaspoons instant espresso coffee powder
• 3 eggs
• 250g caster sugar
• 2 tablespoons soured cream
• 3 tablespoons golden syrup
• 1 teaspoon vanilla extract or essence

Method

Preheat the oven to 180°C 350°F, gas 4. Prepare a 3.5cm deep, 23cm diameter, loose-based, well-greased flan tin.

• To make the pastry, sift the flour, sugar and salt into a bowl. Rub the butter into the flour mixture until all the butter is mixed and the mixture looks like breadcrumbs.
• Mix the egg with the water and gently, with a fork, mix into the flour mixture a bit at a time, so that there is enough to make the flour mixture into clumps. Then bring together into a ball and cover with cling-film, and chill in the fridge for 30 minutes.
• At this point you can set about making the filling.
• When you are ready to prepare the pastry case, roll it out and line your flan tin, keeping chilled till you are ready to fill and bake.
• Place a baking sheet in the lower third of the oven and preheat the oven.

For the filling,

• Gently melt the butter in a small saucepan. Remove from the heat and stir in the chocolate, cocoa powder and coffee, stirring until all the chocolate has melted.
• Set aside.
• Beat the eggs and the sugar together until the mixture is creamy and blended, then add the soured cream, golden syrup, and vanilla extract. Stir that mixture into the chocolate and coffee mixture.
• Pour the filling into the pastry shell. Bake on the hot baking sheet in the lower third of the oven for 35-40 minutes, or until the filling puffs up and forms a crust on top.
• Remove from the oven and place pie on a wire rack to cool. The filling will sink a little and crack a little as it cools.
• When you are ready to serve, decorate the pie with chocolate curls; any colour chocolate will do very nicely, and vanilla ice cream also goes down a treat with this Mississippi mud pie recipe.
• Keeps for 2 days in the refrigerator. Makes 8 to 10 slices.

May KEEP for two days but this didn't last one! I missed out the coffee as Farm Guy doesn't like it and it was still delicious, if you like 'em chocolaty then this is for you! And I found it really easy to make!

Mississippi Mud Pie

My Recipe is Featured on Foodista

Cinnamon Fruit Scones

Cinnamon Fruit Scones
Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk
1 tsp vanilla essence
1/2 tsp baking powder
2 tblsp sultanas
1 tsp cinnamon
Method

1. Heat the oven to 220C/425F/Gas 7.
2. Mix together the flour, baking powder and salt and rub in the butter.
3. Heat the milk for 20 secs and add the vanilla essence. Place a baking tray in the oven.
4. Stir in the sugar, cinnamon and sultanas. Add the milk to get a soft dough.
5. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
6. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
   

Featured on the Trendy Treehouse Blog Hop!

Cinnamon Fruit Scones

My Recipe Features on Foodista

Lemon Squares

My Recipe is Featured on The Trendy Treehouse

If you love lemony cakes then you'll LOVE these Lemon Squares! The topping is reminisant of Lemon Curd or the lemony bit of Lemon Meringue Pie - soft, squidgy and nice and tangy! And they are nice and easy and quick to rustle up!!

Ingredients
For Base
250g self-raising flour
70g icing sugar
175g butter
1/2 tsp vanilla essence

For Topping
2 large Lemons
4 large eggs
230g caster sugar
45g self raising flour
1/2 tsp baking powder



Method
Make Base
Put the flour and icing sugar in a bowl with a pinch of salt. Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs.
Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden.

Make Topping
Zest Lemons and juice. Add zest and juice to all other topping ingredients and mix to form a thin batter. Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch.
Remove from the oven, cool, cut into square and remove from the tin.

You can dust them with more icing sugar before serving if you wish.

These seemed best when they were still slightly warm, just out of the oven, so you may wish to heat them slightly if there is a gap between making and serving!

Spongy Lemon SquaresMy Recipe is Featured on Foodista

Chocolate Cookies

Chocolate Cookies
220g dark chocolate
10g butter
80g plain flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs

1. Preheat the oven to 180 C / Gas mark 4.
2. Melt chocolate and butter. At the same time, in a small bowl combine the flour, baking powder and salt.
3. In another bowl, whip the eggs with the sugar. Add the flour mixture. Add in the melted chocolate and stir.
4. Make small balls of dough using teaspoons. Place them on a tray covered with baking parchment.
5. Bake for 10 to 12 minutes in the preheated oven.

White Chocolate & Raspberry Tart

Ingredients

150g (5oz) plain flour
Pinch of salt
65g (2½oz) cold, unsalted butter, diced
25g (1oz) sugar1 large egg, beaten
250g tub mascarpone
200g (7oz) bar good quality white chocolate
142ml carton double cream
400g (14oz) fresh raspberries
Golden icing sugar to dust








Method:

1. Sift the flour and salt into a food processor. Add butter and whiz until the mixture resembles fine breadcrumbs. Add sugar and just enough egg to bring the mixture together - use the pulse button to help you. Shape pastry into a disc, wrap in clingfilm and chill for 30min.
2. Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin. Prick all over. Cover with a large circle of baking parchment and top with baking beans. Chill until firm. Preheat the oven to 190°C (170ºC fan) mark 5.
3. Bake for 12-15min until the pastry has set. Remove beans and parchment and continue baking for 5-10min until the pastry is dry and slightly sandy to the touch. Cool in the tin on a wire rack.
4. Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Don't stir, otherwise the mixture will thicken into a sticky mess.
5. Remove bowl from pan and set aside to cool completely. Meanwhile, lightly whip the cream. Fold chocolate into the cream. Spoon the filling into the pastry case and chill. To serve, top with raspberries and dust with icing sugar

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Chocolate Easter Fudge Cake

Ingredients

• 50g (2oz) cocoa powder
  
• 140g (41/2 oz) Self Raising Flour
• 1/2 tsp baking powder
• good pinch of salt
• 150g (5oz) unsalted butter
• 150g (5oz) golden sugar
• 4 medium eggs
• 3 tbsp milk

Topping

• 100g milk
• 100g butter
• 50g icing sugar
• 1 tbsp cocoa powder
• 1 pack mini eggs
  

Method

1. Sift the cocoa butter, baking powder & salt into a bowl and mix thoroughly.
2. Add the butter, sugar, eggs and milk. Beat until smooth.
3. Sift in the flour and beat again to form a smooth batter.
4. Pour into a 23cm (9in) lined and greased, loose bottomed cake tin. Make a hollow in the centre to encourage even rising.
5. Cook for 30 - 35 minutes. Lave to cool then remove from the tin.
6. Make the topping: Melt the chocolate. Stir in the butter. Sift in the icing sugar and cocoa powder and combine well.
7. Leave the topping in the fridge until stiff enough to spread.
8. Cover the top of the cake and decorate with the mini eggs.

We loved this cake, it was nicely chocolately and moist, the topping is to die for. Go on! Spoil yourself at Easter!!

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Hot Cross Buns

It's nearly Easter and what is more Easter-esque than Hot Cross Buns! Toast 'em and get the kettle on....

Ingredients 450g (1lb) flour (I used white bread flour but feel free to use whatever flour you like, even gluten and/or wheat free) 1tsp salt 7g of yeast 50g (2oz) caster sugar 1 1/2tsp mixed spice 150g (5oz) dried mixed fruit 325ml (11fl oz) lukewarm milk 1tsp white wine vinegar 2 medium eggs, lightly beaten 90ml (3 1/2fl oz) sunflower oil Decoration 3 tbsp flour 3 tbsp milk Glaze 4 tbsp milk 3 tbsp caster sugar

Method

1. Mix the flour, salt, yest, sugar, mixed spice and fruit in a bowl. Make a well in the middle and pour in the milk, eggs and vinegar. Mix with a wooden spoon until almost combined then work in the oil to make a soft, sticky mixture. Spoon into a bun tray and gently mould each bun with the back of a spoon.
2. Cover the tray and leave in a warm place for about an hour for the buns to rise slightly. Make sure the cover doesn't touch the mixture. Towards the end of the rising time preheat the oven to 220oC/Gas 7.
3. Make the decoration by combining the flour and milk in a bowl and put into a a piping bag. Pipe a cross loosely over each bun. Cook for 20 minutes until golden, well risen and firm.
4. Make the glaze by heating the milk and the sugar. Brush the buns when they come out of the oven and leave to cool.
5. Serve, toasted with butter.. yum yum!
   
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Fruit Sponge

Ingredients 2 eggs 55g caster sugar 1tbsp finely grated lemon zest 85g self-raising flour 1 tbsp freshly squeezed lemon juice Selection of fruits of your choice - I used and apple, a satsuma and a kiwi 100g low fat yoghurt Icing sugar for dusting

Method

1. Preheat the oven to 220oC. Lightly grease and line the base of a 9 inch cake tin.
2. Break the eggs into a bowl with the caster sugar and the lemon rind. Place the bowl over a saucepan of gently simmering water and whisk until the bowl leaves a trail when it is dragged lightly across the surface. Remove from the heat and whisk until cool.
3. Add the flour and stir very lightly, taking care not to overmix. Add the lemon juice and stir lightly then pour into the prepared cake tin. Tap lightly to remove any air bubbles.
4. Bake for 8 - 10 minutes or until the top springs back lightly when pressed. Remove from the oven and leave to cool for 10 minutes before turning out, discard the paper.
5. Prepare the fruit.
6. Place the cake on a serving place, pour on the yoghurt and spread evenly. Arrange the fruit on top.
7. Makes 10 slices.

We had this as a light pudding tonight and really enjoyed it. Definately going to try it again with summer berries. I am going to attempt a hot version soon so watch this space!! By the way for you Weight Watchers out there this worked out at 1 1/2 points per slice, the points may vary if you change the fruits however.

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Raspberry And Blueberry Roll

Ingredients 30g cocoa powder 40g self-raising flour , plus extra for dusting 1/2 tsp baking powder 3 large eggs 50g caster sugar Icing Sugar for dusting Filling 1 punnet raspberries 1 Punnet blueberries 142ml double cream

Method

1. Heat the oven to 190C/fan 170C/gas 5. Line a 15x20cm swiss roll tin with baking parchment, butter and dust with cocoa.
2. Sift the flour, baking powder and cocoa into a bowl. Beat the eggs and caster sugar with an electric mixer until thick, pale and trebled in volume, about 8 minutes. Fold in the flour mix with a large metal spoon - the less air you squash the better, so do this carefully but quickly. Pour into the tin, tipping the tin as your pour so the batter is even. Bake for 15-20 minutes or until firm to the touch.
3. Cool the sponge for 2 minutes then turn it out onto a piece of baking parchment dusted with caster sugar. Peel off the lining paper and roll the sponge up using the paper underneath. It may crack a bit but don't worry. Cool.
4. Whisk the double cream until it is stiff.
5. Gently unroll the sponge and dot the raspberries and blueberries over then cover with the cream. Spread out gently. Reroll the roulade as tightly as you can, using the paper to help you, without squashing out the filling.
6. Dust the top with the icing sugar. Use a few of the reaspberries and blueberries to decorate.

I know I said that all the posts would be healthy from now on but I had to just slip this great pudding into the mix!! It is so light all your guests will have room! And they will definately be after seconds!!

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Mince Pies

Ingredients 225g cold butter , diced 350g plain flour 100g golden caster sugar 280g mincemeat 1 small egg , beaten icing sugar , to dust

Method

1. To make the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2. Preheat the oven to 200C/gas 6/fan 180C.
   
3. Roll out the pastry and cut out large circles and line the cupcake tin. Make the lids by cutting smaller circles. Add 1 teaspoon of mincemeat to each pie base. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4. Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
5. The number of pies made will depend on the size that you make but this recipe should make approx 16 mince pies.
   

Made these with the mincemeat below and they are great and very quick and simple to make, and I still have loads of mincemeat left!! That aught to be goo as I don't think they are going to last very long!!

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Home Made Mincemeat

Ingredients 1 Bramley Apple 300g Raisins 300g Currants 250g shredded suet 250g muscavado sugar 85g mixed peel, chopped pinch of nutmeg pinch of mixed spice grated zest and juice of 1 lemon 100ml whisky (optional)

Method

1. Peel and grate the apple and set it aside. Mix all the other ingredients in the order that they appear, except the whisky (if using).
2. Stir through the apple, then add the whisky (if using) once all the other ingredients are combined.
3. Pack mincemeat into sterilized jars.
4. Seal, leave for 2 weeks before using to get the best flavour although can be used immediately. Will keep for 6 months.

Loved this mincemeat, I am not a liker of the whisky so I missed it out, I have added it in as I know it is more traditional that way. I also used it right away without waiting and it tastes fine!!

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Cranberry & Macadamia Cookies in a jar

INGREDIENTS 80 g all-purpose flour 40 g rolled oats 60 g all-purpose flour 2 g bicarbonate of soda 3 g salt 75 g dark brown sugar 65 g white sugar 100 g plain chocolate chips 80 g cranberries 80 g macadamia nuts, halved

Method

1. Layer the ingredients in a 1 litre jar, in the order listed.
2. Attach a tag with the following instructions: Cranberry & Macadamia Cookies 1. Preheat oven to 175 degrees C (350 degrees F). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 100g cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

I love Cranberry and Macadamia Nut Mix at Christmas and just had to get it into a biscuit!! (For those of you in Britain, Tesco's Cranberry and Macadamia mix is great for these, 1 160g bag!) I think putting mix into a jar as a gift is just wonderful and these biscuits are so good I think I will make one as a present for myself!!!

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Chocolate Cake in a Jar

Ingredients 125 g plain flour 200g white sugar 2g baking powder 1g mixed spice 75g butter 60ml water 25g cocoa powder 60ml milk 1 egg, beaten 1tsp vanilla essence

Method

1. Sterilize 2, 1 pint, straight sided wide mouthed jars and lids by boiling for ten minutes. Keep lids in the water until needed.
2. Preheat the oven to 165 oC (325 oF).
3. In a bowl mix together flour, sugar, baking powder and mixed spice.
4. In another large bowl place butter, water and cocoa powder. Heat until butter melts and combine the ingredients.
5. Stir in the flour mixture and blend. Add milk, egg and vanilla and beat until smooth.
6. Distribute into the two jars and bake for 35 - 40 mins.
7. Using oven mitts remove one jar at a time.
8. Place the jars somewhere to cool.
9. Store the cakes in the fridge or freezer until ready to give.

Made these today and they worked perfectly and they taste great!! Two didn't stay in their jars very long particularly when combined with the Luxury Hot Fudge Sauce.

I said that I was going to offer an idea for a Christmas present well, how about a few of these and a jar of the Fudge Sauce? Put them in a nice basket and watch them lick their lips!!! You'll notice that the recipe calls for two pint jars well I used five little 8oz jars (just under 1/2 pint) so that I could make little individual puddings for giving as gifts, but you can use whatever size jars you want!!



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Luxury Chocolate Fudge Sauce

I couldn't wait, I have great ideas for Christmas Presents fo you lot to try and I am bursting to tell!! I can't let on just yet as I want to be able to give you guys photos and step-by-step and one of the most important parts of the recipe I haven't got, and won't be able to get them until the weekend. But as I am so excitable I have to put something up, a teaser if you like!! Then of course I have to hope my idea works and isn't a big disaster or else you will get a big picture of a sad face! Anyhoo, my teaser is the following recipe, for a Luxury Chocolate Fudge Sauce (yes, I did get my present idea from the previous post :) )

Ingredients

• 340g/12oz granulated sugar
• 85g/3oz brown sugar
• 100g/3½oz cocoa powder
• 30g/1oz plain flour
• ½ tsp salt
• 1 x 400g/14oz can evaporated milk
• 250ml/9fl oz water
• 2 tbsp butter
• 2 tsp vanilla extract

Method

1. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes.
2. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract.
3. Serve poured over vanilla ice cream.

Make sure if you are jarring them up for presents, get your name on that label!! Heck, you made it!!

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