350g self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp bicarbonate soda
200g brown sugar
4 eggs
8 tablespoons olive oil
3 medium size carrots grated
2 apples grated with skins on.
Preheat the oven to gas 4 /180oc and line a large caketin.
In a bowl mix the first 4 ingredients together, then in another bowl mix the sugar, eggs and oil. Fold in the carrots and apple.
Mix the dry mix into the wet and pour into cake tin.
cook for 1 1/2 hours
For the sponge
3 eggs
100g caster sugar
175g self raising flour
Pre heat the oven to gas 5.
Whisk the eggs and sugar until mixed
Fold in the flour
Pour into a lined tin and cook for 30 minutes.
For the trifle
Sponge as above
Sherry (if you are feeling decedent)
Fruit of your choice
1 Packet of sugar free jelly
1 packet of low fat/sugar custard
Low fat Natural yoghurt
Cut your sponge into pieces and place in a dish.
Pour over your sherry and fruit
Make the jelly to the packet instructions and pour over, leave to set.
Make the custard, but don’t put in as much water as stated on the packet, it needs to be think. Wait for it to cool then pour over the jelly.
When cool cover with the yoghurt and sprinkles or fruit of your choice.
Take
2oz self-raising flour
2oz cocoa
4 medium eggs
2oz sugar
400g double cream – or 400g quark + 3 drops vanilla essence
soft fruits
line a flat tin with baking parchment and set the oven to gas 6, 200c, 400f
Beat the sugar and eggs together, then fold in the flour and cocoa, and pour into the tin. cook for 12 minutes and cool for 5 minutes
if using cream beat until thick, if using Quark mix the quark with the vanilla
Place a wet tea towel on the table with baking parchment on top,
turn out the sponge and spread the cream on top, add the fruit
take the end of the wet tea-towel and roll up the cake
Ideally the outside should crake a little, so as to look like rough wood
Spice Carrot Cake
easy
Take
8oz self raising flour
1 tsp baking powder
2 eggs
3 carrots – grated
4oz butter – melted
1/4pt milk
5 tbsp castor sugar
2tsp ground ginger, cinnamon, and allspice.
Preheat the oven to gas 4, 180oc/350f, and line a loaf tin.
Grate the carrots
Put the flour, baking powder, eggs, carrots, butter, spices and sugar in a bowl and mix well
spoon into the tin and bake for 45 minutes
cool and enjoy
Brandy pud
easy
You will need…
As many cherries as you want
Enough Quark to cover your cherries
Caster sugar
Cherry brandy
Take the stones out of the cherries and place them in a bowl, cover with the brandy, (go on you know you want to). Leave to stand for about 10 minuets.
Cover with Quark and sprinkle with sugar, place under a hot grill until brown and bubbling.
Yum!
Easy pud
Makes 4 depending on the size of the dishes.
Take some trifle sponges
1pt cold custard, (Tinned, packet or home made)
Tin of Mangos
Line a dish with cling film, leaving enough at the sides to fold over.
Place pieces of the sponge in the bottom of the dish and push down
Put a layer of custard over the top of the sponge
Put a layer of mango over the top of the custard
Fold over the cling film and put in the refrigerator for 3-4 hours
Turn out and serve, I added a few home grown strawberries.
coffee and chocolate pud
easy
You will need…
4oz butter
4oz sugar
8oz flour
2 eggs
1 tablespoon cocoa
½ tablespoon coffee
A little milk (if needed)
Put oven on gas 4
Put all of the ingredients into a food processor or big bowl and beat until smooth. If the mix is to stiff add a little milk.
Grease some muffin tins or a cake tin, and put a spoon of mixture in each cup.
Cook for 15-20 minutes
Serve with fruit and cream
Cheesecake
easy and low fat
You will need…
12 digestive biscuits
1 oz low fat spread
4 tbsp cocoa
250g pot Quark
100g low fat natural yoghurt
3 table spoons caster sugar
2 eggs
Put oven on gas mark 4
Melt the spread and crush the biscuits, mix together and firm down in the bottom of a cake tin or dish
Place all other ingredient into a bowl or food processor and beat until smooth
Pour over biscuit base and cook for 40-45 minutes
Cool and serve with fruit and cream
Super pud
easy
Take one
Orange peeled and sliced
The grated skin of a Lemon
Half a tub of Fromage Frais low fat
Half a tub Of Quark low fat
Lemon yoghurt low fat
Place the last four ingredients in a bowl and mix
Layer the orange and cream mix in a dish
Done! Go and enjoy
Don’t waist the lemon place it in a bowl and cover with boiling water and a teaspoon of honey cool and drink, de-lish
warm pineapple
easy
Take a pineapple
Peel, core and slice. Sprinkle on some nutmeg, cinnamon and ginger, wrap in foil and bake for about 15 minutes in a warm oven
Serve with a dollop of yogurt.
Quickish pud
easy
what you will need…
Christmas pud
Baylies
White chocolate
melt the choc and drink together
put into ice trays and leave to set.
cut a hole and fill with cubes, replace lid and cook to your liking.
When you cut it the sauce runs out.
chocolate pud
easy
You will need
Chocolate
Flour
Sugar
Cocoa
Butter
Eggs
Melt the chocolate and pour into small bowls leave to set
Make a sponge mix with the remaining ingredients
Pour over the set chocolate
Place bowls in a try half filled with water
Bake until firm
Turn out still warm and serve with cream.
Chocolate and rum pud
easy
You will need Dark chocolate
Rum
3 eggs, separated
Cream
Melt the chocolate and leave to cool for 10 minutes
Beat the eggs yokes with the rum, (to taste)
Wisk the egg whites until stiff
Beat the egg and rum mixture into the chocolate
Fold in the egg whites and spoon into dishes.
Leave to set and serve with a spoon of cream.
Strawberry pud
easy
You will need
Fresh strawberries
Red jelly
Strawberry yoghurt
Make up the jelly and pour a small amount into the dishes and leave to set.
Mix the chopped strawberries and yoghurt into the remaining jelly.
Pour over the set jelly in the dishes and leave to set.
Turn out and enjoy. (Smaller dishes would have looked better).
Chocolate and Orange pud
easy
you will need
12 digestive biscults
28g margarine or butter
2 sachets orange jelly crystals
250g pot Quark
120g chocolate mousse
1/2 bar Orange Aero
Crush the biscults and melt the butter, mix together and line a dish with the mix, leave to cool
make the jelly and stir in the quark, mousse and chocolate
Pour over base and leave to set, decorate with fromage frais and orange
Fruity Ice-cream
Easy
This is yet another twist on an old favourite. I haven’t give weights because you make as much as you want.
Take
Vanilla ice-cream
Dried fruit chopped (I used Apricots, prunes and dates)
Soften the ice-cream in a bowl
Add the fruit and mix well
Place in a freezer proof container and freeze.
Serve with fruit, cake or what ever you fancy.
Summer cup
Easy
You will need…
14oz raspberries
7oz blueberries
7oz blackberries
200g pot of Quark
400g fromage frais
Few drops vanilla essence
Grated zest of one orange (Zest is the skin from the fruit, not the white pith, I use a grater)
Reserve a few berries for garnish and puree the remaining raspberries in a blender.
Puree the blueberries and blackberries together
Beat the Quark with the fromage frais, vanilla and orange zest until smooth.
Layer the fruit puree and cream mixture in glasses and chill for 2 hours.
I garnished the plate with a few home grown red currents.
