Tag: icing sugar

Strawberry buns with custard

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Ingredients

60g butter
75g plain flour
2 medium eggs, beaten
600ml milk
4 rounded tbsp custard powder
2 tbsp caster sugar
100ml double whipping cream
200g strawberries
1tsp rose water
Icing sugar, for dusting

You will also need:

1 baking sheet, lined with baking parchment
1cm (½in) fluted piping nozzle, optional

Nutritional information

Each portion contains:

Calories251
13%
Fat19.0g
27%
Saturates9.0g
45%

of an adult’s guideline daily amount

That’s goodtoknow

You could try this recipe with other fresh berries such as raspberries or blueberries instead

Method

To make the buns, put the butter and 150ml water in a small pan and heat until the butter melts. Bring the mixture to the boil and quickly add the flour. Beat well off the heat to a smooth dough.
Cool for 5 mins, then add half the egg, beating well, then gradually beat in more egg to get a shiny pastry.
Set the oven to 220°C/425°F/Gas Mark 7. Spoon 8 mounds of pastry onto the baking sheet.
Bake for 30 mins. Turn the buns over on the baking sheet and bake for 5 mins, until crisp. Cool on a wire rack.
While the buns are cooking, make a thick custard with the milk, custard powder and sugar. Chill. When ready to use, beat the custard until smooth and mix in the whipped cream. Hull and chop strawberries and stir in the rose water and a little sugar, if needed, to sweeten. Cut the tops almost off the buns and spoon or pipe custard inside, then add strawberry mixture. Put lids back on and dust with icing sugar. Serve within a couple of hours.

By Woman’s Weekly

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Gordon Ramsay Panna Cotta Recipe

Panna cotta with raspberries

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Serves: 4
Prep time: 5 mins
Cooking time: 3 mins
Total time: 8 mins

plus 4hrs chilling time
Skill level: Easy peasy
Costs: Cheap as chips

The Italian dessert Panna cotta is very easy to make and because it is light and creamy it can be paired with all sorts of fruits. Try sharp berries in the Summer, lightly poached apples or pears in the Autumn and spiced fruit compote in the Winter. A soft and deliciously sweet dessert that you’ll want to make time and time again. 5 mins to preparation time and plenty of time to set in the fridge, make these delicious treats in advance.

Ingredients

3 leaves gelatine
250ml whole milk
250ml double cream
1 vanilla pod
50g caster sugar
300g fresh raspberries
Icing sugar
Mint leaves, optional

That’s goodtoknow

Instead of turning the Panna cotta out onto plates you could pour the mixture into some pretty cups and leave to set. Serve in the cups with some raspberries piled on top and a biscotti or crisp biscuit placed on the saucer.

Method

Soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.
Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.
Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.
Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.
To turn out dip each dish briefly in boiling water and invert onto plates. Scatter the fresh raspberries over and around and then sprinkle lightly with icing sugar. Decorate with mint leaves if liked.

By Val Barrett

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Crunchy peanut butter flapjack

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Makes: 20
Prep time: 15 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

A wholesome bake with a touch of naughtiness and a sweet nutty flavour. Deliciously sticky and quick to make, these tasty flapjacks make the perfect afternoon tea treat. You can also use smooth peanut butter if preferred

Ingredients

300g butter or margarine
200g demerara sugar
100g golden syrup
100g crunchy peanut butter
450g porridge oats
1tsp vanilla extra
Icing sugar to dust

That’s goodtoknow

Try adding a handful of chocolate chips or some sultanas to the mixture with the oats for extra sweetness.

Method

Pre-heat oven to 190°C/375°F/Fan 170°C/Gas Mark 5. Grease and line a 30 x 20cm rectangular cake tin with baking parchment.
Melt the butter in a large saucepan then add the sugar, syrup and peanut butter and stir over a low heat until smooth.
Remove from the heat and stir in the oats and vanilla and mix well. Pile into the tin and pack down well. Bake for 25 mins until lightly golden. Cool for 10 mins before marking into 20 bars using a sharp knife. Leave to cool completely before removing from the tin.
To serve, dust lightly with icing sugar. Store in an airtight container for up to a week.

By Kathryn Hawkins

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