Profiteroles

Ingredients

50g margarine
120mls water
90g plain flour
1 tbsp sugar
2 eggs

400mls double cream

Chocolate Sauce

50g sugar
175g dark chocolate chips
200mls water
1 tsp margarine

Method

Preheat the oven to 200 and line 2 trays with baking paper.

Place the margarine and water in a saucepan and bring to the boil.
Remove from the heat and beat in the flour and sugar.
Leave to cool slightly, then gradually mix in the eggs.

Place about 20 teaspoonfuls on the trays, spaced apart.
Bake for 30 minutes or until crisp on the outside. Remove from the oven and slit the side of each profiterole.

Meanwhile whisk the cream with a tablespoon of sugar, until thick.

In a saucepan, melt the chocolate, sugar and water. Bring to the boil and simmer for 5 minutes, stirring occasionally. Stir in the margarine and leave to cool and thicken up.

To serve, fill the profiteroles with the cream, arrange on a dish and spoon over some of the sauce. Serve the rest of the sauce on the side.

Golden Syrup Swirl Sponge

Ingredients

115g margarine
125g sugar
1 tsp vanilla essence
2 eggs
210g sr flour
125mls water

6 tbsps golden syrup

Method

Preheat oven to 190 and grease a round pyrex dish.

In a large bowl cream together the margarine and sugar.
Add the eggs and vanilla essence.
Gradually mix in the flour and water until smooth.

Pour half the mixture into the pyrex, then top with the golden syrup. Pour over the rest of the mixture, and, with a knife, swirl the golden syrup through.
Bake for 45 minutes.

Serve warm with ice cream.

Mango & Coconut Brulee Cake

Ingredients

425g can of sliced mango or 1 large ripe mango, diced
175g sr flour
140g margarine
160g caster sugar
3 eggs
30g dessicated coconut
50mls water or juice

Method

Preheat the oven to 180 and line a cake tin with baking parchment.
Place the mango pieces over the base of the tin.
Beat together the flour, margarine, sugar and eggs until smooth.
Add the coconut and water/juice.
Smooth the mixture over the mango pieces. Bake for 45 minutes.
When cool enough, invert onto a lined tray or grill-proof dish.
Sprinkle two tablespoons of granulated sugar evenly over the mango. Grill for a couple of minutes until the sugar browns, then sprinkle over some coconut.

Chocolate Cookies

Ingredients

225g margarine
300g sugar
2 eggs
250g sr flour
60g cocoa
150g chocolate chips

Method

Cream together the margarine and sugar. Beat in the eggs.
Mix in the flour and cocoa. Add the chocolate chips.

Place heaped teaspoonfuls on trays, spaced apart and bake at 180 for 8 minutes.

Make sure they're not too soft when you take them out, but more than 8 minutes and they could go crunchy rather than chewy.

Jam Roly Poly

Ingredients

250g sr flour
50g brown sugar
125g margarine
120 mls water
1 tsp vanilla essence
150g raspberry/strawberry jam (or whatever your preference is)
Custard, to serve

Method

Preheat the oven to 200 and line a tray with baking parchment.
Mix together the flour, sugar and margarine until it looks like breadcrumbs.
Mix in the water to make a dough.
Spread the dough over the lined baking tray.
Heat the jam and spread over the dough, leaving out the edges.
Lift one end of the baking parchment to roll up the dough tightly, making sure the seam of the pastry is underneath.
Sprinkle with some brown sugar. and bake on the tray for about 40 minutes - it should be crunchy on the outside and cakey on the inside.
To store, wrap in baking paper and foil.
Serve it warm with custard.

Boston Cream Pie

Ingredients

80g margarine
150g sugar
3 eggs
1 tsp vanilla essence
250g self raising flour
1/2 cup water

Filling

280mls double/whipping cream

Topping

100g chocolate chips

3 tbsps margarine

3 tbsps water

1/2 cup icing sugar

Method

Preheat the oven to 180C. Grease and line 2 cake tins.

Cream together the margarine and sugar in a large bowl.

Beat in the eggs and vanilla essence.

Mix in half of the flour, then half of the water. Add the rest of the flour and water, and mix together.
Pour half of the mixture into each of the tins and bake for 20-25 minutes.

Whisk the cream with a bit of sugar, until stiff.

In a saucepan on low heat, melt together the ingredients for the topping until smooth.

When the cakes are cool, remove one from the tin and place on a plate. Spread the cream over it (not too much round the edges), then place the second cake on top. Pour the chocolate mixture over the top and leave in the fridge until it sets.