Tag: half

Victoria sandwich

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Isabella Beeton is one of the most famous cookery writers in British history and this is the ultimate Victoria sponge cake recipe.

Serves: 5-6
Prep time: 35 mins

(including decorating time)
Cooking time: 20 mins

(plus cooling time)
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly
Editor’s pick
Make in advance

That’s goodtoknow

Top tip: ‘A properly cooked sponge cake should be firm in the middle and have slightly shrunk away from the sides of the tin. It should also spring back when you touch it.’

Cake expert, Eric Lanlard

Ingredients

4 eggs
Their weight in pounded sugar, butter and flour
¼ tsp salt
A layer of any kind of jam or marmalade

Method

Beat the butter to a cream and dredge in the flour and pounded sugar. Stir these ingredients well together, and add the eggs, which should be previously thoroughly whisked.
When the mixture has been well beaten for about 10 mins, butter a Yorkshire-pudding tin, pour in the batter, and bake it in a moderate oven for 20 mins.
Let it cool, spread one half of the cake with a layer of nice preserve, place over it the other half of the cake, press the pieces slightly together, and then cut it into long finger-pieces. Pile them in cross bars on a glass dish, and serve.

Recipe taken from Mrs. Beeton’s Cookery and Household Management, Isabella Beeton [1874] London.

Mrs Beeton’s Cookery and Household Management is now published by Weidenfeld and Nicolson, a division of the Orion Publishing Group.

Mrs Beeton is a registered trademark.

www.britegg.co.uk

By British Lion Eggs

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween Fun ~ Dracula?s Dentures

Halloween Fun ~ Dracula’s Dentures

by Pam on October 25, 2012

I recently made a fun and festive dinner for my kids in celebration of Halloween. I made Hot Dog Mummies^[1] for dinner alongside the Creepy Smiles^[2] and Carrot Fingers^[3] – needless to say, this meal was a huge hit with my kids. For dessert, I made these Dracula’s Dentures that I found on The Girl who Ate Everything^[4]. I think these cookies are best when made to order so the marshmallows and cookies don’t get stale. Both of my kids were delighted with the dessert and said they tasted AMAZING!

Make the chocolate chip cookies^[5] – see recipe here^[6].

Once the cookies have cooled, cut them in half. Spread a bit of red frosting on the bottom of both cookie halves. Place the mini marshmallows around the front of the bottom cookie.

Carefully place the top cookie half on top of the marshmallows. Carefully insert the almond slivers in between teeth for fangs. Serve immediately. Enjoy.

Print^[7]

Dracula’s Dentures

Prep Time: 30 min (including making cookies)

Total Time: 40 min.

Ingredients:

Chocolate chip cookies (see recipe link above)
Red frosting
Mini marshmallows
Almond slivers

Directions:

Make the chocolate chip cookies – see recipe here.

Once the cookies have cooled, cut them in half. Spread a bit of red frosting on the bottom of both cookie halves. Place the mini marshmallows around the front of the bottom cookie.

Carefully place the top cookie half on top of the marshmallows. Carefully insert the almond slivers in between teeth for fangs. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Girl Who Ate Everything

References

^{^} Hot Dog Mummies (www.gordon-ramsay-recipe.com)
^{^} Creepy Smiles (www.gordon-ramsay-recipe.com)
^{^} Carrot Fingers (www.gordon-ramsay-recipe.com)
^{^} The Girl who Ate Everything (www.the-girl-who-ate-everything.com)
^{^} chocolate chip cookies (www.gordon-ramsay-recipe.com)
^{^} here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Gordon Ramsay’s summer fruit trifles Serves: 4 Total…

Gordon Ramsay’s summer fruit trifles

Serves: 4

Total time: 25 -30 mins
(plus cooling time)

Ingredients

200g strawberries, hulled and quartered
600g other mixed berries (e.g. blueberries, blackberries, raspberries)
3tbsp caster sugar
100g amaretti biscuits
600ml good-quality ready-made vanilla custard, chilled

Method

Put the berries and sugar in a non-stick pan and heat gently for a few minutes until the fruit begins to soften.

Transfer to a bowl and leave to cool completely. Using a slotted spoon, remove a spoonful of fruit for the topping and set aside.

Place the amaretti biscuits in a deep bowl and lightly crush with the end of a rolling pin.

Reserving a handful, tip the rest into a large glass bowl (or divide among individual glasses.)

Spoon half the custard over the amaretti, followed by half of the fruit compote. Repeat these layers and top with a sprinkling of crushed amaretti and the reserved fruit to serve.