Ingredients
- mixed soft fruit
- 4 leaves gelatine
- 140 ml elderflower cordial
- 2 tblsp (heaped) caster sugar
- 425 ml prosecco
Ingredients
Sour cream pie pastry:
- 8 tblsp cold unsalted butter
- 0.25 cup white shorting
- 1 cup strong flour
- 1 1/3 cups plain flour
- 0.50 tsp salt
- 1.50 tablespoon sugar
- 1 tblsp fresh lemon juice
- 1/3 cup sour cream
- 1 ½ -3 ½ tablespoon ice cold water
Ingredients
- 200 g soft brown sugar
- 140 ml vegetable oil
- 300 g grated carrot
- 2 eggs
- 80 g chopped walnuts
- 180 g self-raising flour
- pinch of salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp mixed spice
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- for the lemon icing:
- 250 g cream cheese
- 50 g softened butter
- 1 tsp vanilla extract
- 200 g icing sugar
- finely grated zest of 1 lemon
- 1 tblsp lemon juice
Ingredients
- for the crumble:
- 125 g plain flour
- 4 tblsp caster sugar
- 75 g butter (at room temperature)
- pinch of ground cinnamon
- for the fruit:
- 750 g rhubarb (cut into 1 cm (½inch) pieces)
- 1 tblsp caster sugar
- 1 tsp freshly grated orange rind
- juice of ½ orange
- seeds from ½ vanilla pod
- for the cake:
- 175 g butter (at room temperature, plus extra for greasing)
- 175 g caster sugar
- seeds from ½ vanilla pod
- 3 eggs (beaten)
- 175 g plain flour
- 2 tsp baking powder
- 1 tblsp milk
- whipped cream, to serve
Ingredients
- short crust pastry
- 350 g plain flour
- 175 g hard butter
- pinch of salt
- 1 level tablespoon of tablespoon sugar
- ice cold water (6-8 dessertspoons-approx)
- filling
- 4-5 cooking apples
- 50 g sultanas
- 0.50 tsp ground cinnamon
- 75 g caster sugar
- glaze
- 1 egg
- 2 tblsp milk
Ingredients
- 1 medium egg
- 150 ml milk
- 1 tblsp honey
- 1 tblsp groundnut oil
- 0.25 tsp vanilla extract
- 80 g banana (peeled weight)
- 110 g white flour
- 50 g porridge oats
- 0.50 tsp ground cinnamon
- 0.50 tsp bicarbonate of soda
- 0.50 tsp baking soda
- 3 tblsp water
- 3 tblsp low-calorie sweetener
- 300 g strawberries
- light spray oil
Ingredients
- 1 loaf slice bread (buttered and crusts removed, 12-16 slices)
- 500 ml milk
- 100 ml pouring cream
- 200 g caster sugar
- 5 large eggs
- 75 g sultanas
- 110 g white chocolate
- 50 g flaked almonds (optional)
- 0.25 tsp ground cinnamon
Ingredients
- 150 g plain white flour
- 100 g brown wholemeal flour
- 2 tsp baking powder
- 0.50 tsp bread soda
- pinch sea salt
- 0.50 tsp ground nutmeg
- 1 apple (cored and grated)
- 1 small carrot (peeled and grated)
- 0.25 cup oat flakes
- 2 tblsp raisins
- 2 tblsp chopped walnuts
- 1 large egg, beaten
- 200 ml buttermilk
- 40 g flora buttery (melted)
- 60 g dark brown sugar
Ingredients
- 6 granny smith apples (peeled, cored and quartered)
- 100 g butter
- 150 g caster sugar
- large pinch ground cinnamon
- 0.50 tsp vanilla extract or the seeds from a vanilla pod
- 1 pack of all butter puff pastry
- whipped cream or vanilla ice cream to serve
Ingredients
- 15 g unsalted butter plus a little extra
- 300 ml natural low fat yogurt
- 1 egg
- 125 g plain flour
- 1 tsp bicarbonate of soda
- pinch of ground cinnamon
- a little milk (optional)
- 2 big handfuls any chopped or small fruit
- vegetable oil, for frying
- maple syrup, for drizzling
Ingredients
- 300 ml corn oil
- 4 medium eggs
- 250 g light soft brown sugar
- 2 tblsp dr. oetker select vanilla extract
- 150 g sultanas (chopped
)
- 100 g walnuts (chopped
)
- 1 pumpkin (500g peeled weight, coarsely grated
)
- zest and juice of ½ orange (2 tbsp juice)
- zest of 1 lemon
- 400 g plain flour
- 1.50 tsp dr. oetker bicarbonate of soda
- 1.50 tsp dr. oetker baking powder
- 2 tsp ground mixed spice
- 1 tblsp ground cinnamon
- for the icing:
- 600 g cream cheese
- 150 g icing sugar
- zest and juice of 1 lemon
- zest of ½ orange
- for the pumpkins:
- 2-3 drops dr. oetker red food colour
- 250 g dr. oetker golden marzipan
- 36 cloves
Ingredients
- 1 mango, peeled and cubed
- 1 pineapple, peeled and cubed
- 2 kiwi fruit, peeled and sliced
- 1 punnet strawberries, hulled and halved
- 1 tin lychees, drained
- 2 star fruit, sliced
- 500 ml greek yoghurt to serve
- 2 tblsp finely chopped mint, to serve
- aromatic syrup:
- 350 g caster sugar
- 300 ml fresh orange juice
- juice of 2 limes
- 1 vanilla pod
- 2 star anise
- 1 inch of ginger, peeled and sliced
- 2 cardamom pods, bruised
- 2 cinnamon sticks
Ingredients
- 6 ripe pears
- 4 puff pastry discs
- 100 g sugar & 100mls water (to make sugar syrup)
- 50 g sugar
- 1 pinch cinnamon
Butterscotch
- 100 g brown sugar
- 100 g cream
- 25 g butter
- 1-2 drops of vanilla essence
- 1 large pinch of sea salt