What would a birthday be without Colin the Caterpillar? This delicious cookie dough is easy to prepare and perfect for parties, picnics and indulgent snacks.
65g plain flour
50g caster sugar
20g golden syrup
15g cocoa powder
1 tbsp milk
40g white chocolate chunks
40g milk chocolate chunks
40g chocolate brownie mini bites, cut into sixths
M&S jazzie sprinkles
Mini Colin faces
Put the flour in a microwaveable bowl and heat on high for 60 seconds, stirring every 15 seconds to avoid burning, until an internal temperature of 75°C/167°F is achieved. Allow to cool. (This step is important as there’s a risk of using raw flour, heating kills any potential bacteria.)
In a large bowl, cream together the butter, caster sugar and golden syrup until light and fluffy.
Sift in the cocoa powder and cooled flour, then whisk until combined. Add the milk and continue to whisk until smooth.The mixture should now resemble cookie dough.
Stir in milk and white chocolate chunks and ¼ of a jar of jazzie sprinkles.
Gently fold in the brownie pieces, being careful not to overmix as they’ll break down.
Scoop the dough into a bowl and decorate with mini Colin faces before serving. Chill in the fridge if you prefer a firmer cookie dough.
This recipe was fun to make and turned out yummy. Happy Easter to all of my subscribers (over 160 of you!😱🥺😍)
275g/10oz Odlums Cream Plain Flour
1 heaped teaspoon Odlums Baking Powder
3 tablespoons Cocoa Powder
200g/7oz Shamrock Golden Caster Sugar
3 Eggs, beaten
3 tablespoons Golden Syrup
225ml/8fl oz Sunflower Oil
225ml/8fl oz Milk
Easter Bunnies and/or Mini Eggs
Chocolate Finger Biscuits
Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8” sandwich tins, tins must be at least 1½ inches deep.
Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.
Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When mixture is smooth, transfer to the prepared tins.
Bake for about 35 minutes until cakes are risen and spring back when gently pressed.
When baked, turn onto wire tray and remove the lining paper. Allow to cool.
Make the icing by putting the chocolate and butter into a bowl over a pan of hot water. The base of the bowl should not touch the water. Stir occasionally until melted. Remove from heat and allow to get cool and start to set.
Put half the cake for the bottom layer on a wire tray and place a baking tray underneath to catch the drips. Spoon a little of the icing on the cake, spreading it evenly to the sides. Repeat with the other cake layer, then pour remaining icing over the cake making sure it evenly coats the top and sides.
Leave to set then transfer to serving plate. Arrange the fingers around the cake. Decorate the top with bunnies or mini eggs. Finally tie a yellow ribbon around cake, if you like.
This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.
150 g Caster Sugar
3 large Eggs
1 Lemon Zest
300 ml SuperValu Sour Cream
2 tsp Vanilla Extract
150 g SuperValu Rich Tea Biscuits
280 g Cream Cheese X 3
1 portion Raspberry Coulis
1 portion Fresh Berries
Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes.
Using an electric whisk, blend the cream cheese and caster sugar until smooth.
Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface.
Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks.
Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.
With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.
You will need:
125g/4oz Odlums Self Raising Flour
1 tablespoon Shamrock Golden Caster Sugar (optional)
Pinch of Salt
150ml/¼ pint Milk
Oil for frying
Sieve flour and salt into a bowl, stir in the sugar (if using)
Add the egg and beat while adding the milk. Mix until mixture becomes smooth.
Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.