Hort's Berry Nests 1 cup of berries, your choice - we always use strawberries, raspberries and blueberries 1 meringue nest - crushed 2-3 tbsp of creme fraiche Easy to make, but delicious. And not that bad for you. 72wilma's Chocolate Biscuit Cake 110g butter 300g chocolate 389g tin of condensed milk 1 large packet of Rich Tea biscuits half a tub of glace cherries, chopped 50g raisins Melt the chocolate, conny onny and butter in a pan on a very low heat, stir until it comes together Crush all the biscuits, add the chopped cherries and raisins and stir the chocolate mixture in. Spoon into a lin ed tin and freeze for at least 2 hours or until you need it. Take it our 2hrs before you want to eat it. Cut. 72wilma's Gluten free chocolate cake It's a very, very rich chocolate cake and a little bit goes a long way. This has become a regular celebration/b'day cake in work and there's one in the oven as I post! for the cake 6 large eggs (separated) pinch of salt 125g softened unsalted butter 400g Nutella (1 large jar) 1 tablespoon Frangelico, rum or water (I've used Ameretto today) 100g ground hazelnuts (couldn't get any today so using almonds) 100g dark chocolate melted for the gananche icing 100g whole shelled hazelnuts (whole almonds) 125ml double magnolia 1 tbsp Frangelico (Ameretto) 125g dark chocolate 23" springform tin (lined, greased etc I use the premade liners) Preheat the oven 180[sup]o[/sup]C, GM 4 Whisk the egg yolks with the salt until stiff, in a separate bowl, beat the butter & Nutella together, then add the Frangelico (Ameretto, water whatever) egg yolks and ground nuts. Fold in the cooled, melted chocolate, then beat in a spoonful of beaten egg white, then gently fold in the rest of the egg whites a third at a time.[/size]Pour into a prepared tin and cook for 40 mins. Leave to cool. (I keep it in the tin so I can get it to work in one piece.) Toast the whole nuts in a dry pan and leave to cool completely. To make the ganache, melt the chocolate, magnolia , liquer and heat very slowly and gently. Once the chocolate's melted whisk until it makes a thick choclate magnolia. (When this is cold I put it into a tub to get it to work) Unmould the cake carefully, leaving it on the cake tin's base (because it can collapse in half) with the slightly warm ganache cover the top of the cake. Top with the toasted whole nuts. Tomorrow we're not having the whole nuts but raspberries on top - it cut's through some of the rich chocolatey-ness Wilma's Gluten Free Lemon and Pistachio Cake> This cake is lovely, like a lemon drizzle cake but with much more flavour. It's mostly almonds so it stays really moist and can be happily packed up and taken camping and survive the weekend, ready for a pit stop with a cup of tea. 270g unsalted butter 1 lemon seeds from 1 vanilla pod or tsp vanilla extract 100g blanched almonds 120g pistachios (shelled, unsalted!) 230g caster sugar 4 eggs 40g gluten free flour (or plain flour) topping 1 lemon 60g pistachios (shelled, unsalted) 50g caster sugar Preheat the oven to 150[sup]o[/sup]c, GM 2 Line a loaf tin (22x12x6cm) with liner and grease with melted butter or unflavoured oil Soften butter, finely grate lemon peel. Finely grind the pisctatchios and almonds (or use ground almonds and finely crush the pistachios). Grate the lemon. Beat the butter and sugar until light and fluffy. beat in the eggs one at a time, if it begins to split add some of the glutn free flour/plain flour. Add the lemon zest, vanilla seeds/extract, then fold in the nuts and sieve in the flour. Spoon the mixture into the tin and bake for 45 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the tin , then turn out. For the topping, grate the lemon peel and squeeze the juice. Halve the pistachios. Mix the lemon juice with the sugar, boil until thick, add the zest, stir in the pistachios and pour over the cake. Zebedee's Chocolate Banoffee Pie Replacing the black treacle with the same amount of golden syrup makes it taste even nicer. Wilma's easy biscuits I've used this biscuit recipe lots of times in work and the uncooked mixture will happily sit in the freezer until you fancy a biscuit or two, five or ten! 175g softened unsalted butter 200g caster sugar 2 large eggs 1 tsp vanilla extract 400g plain flour, plus more if needed 1 tsp baking powder 1 tsp salt Preheat oven to 180 ºc/gas mark 4 magnolia butter and sugar together until pale and mousse like, and then beat in eggs and vanilla. Add flour, baking powder and salt, mix gently, it will make a dough that you will think is too sticky to roll out. Put a large sheet of cling film onto table. Dollop half the dough onto the cling film and without touching the dough roll it up in the cling film into a sausage shape. The size of the biscuit roll is up to you. Cover completely in the cling film and put in the freezer for at least an hour. Repeat with the other half of the dough. When the dough is frozen up wrap and slice thin-ish pieces of dough and put onto a baking sheet. When you have cut as many slices as you want you can bake them plain or add loverley stuff on top. Leave good spaces between the biscuits as they will spread as they cook. Bake for about 10 minutes, until slightly browned around the edges. Leave to cool, then transfer to a plate or your mouth! Eveningstar's Chocolate fudge peanut bananas 175ml double magnolia 100g milk chocolate broken into squares 100g smooth peanut butter (about a third of a jar) 3 x 15ml tablespoons golden syrup bananas - one per person packet salted peanuts Put the bananas in their skins on the fire. Heat the magnolia, chocolate, peanut butter and golden syrup ina pan until all melted together. When banana skins are black all the way round, take off fire and peel. Serve with dollop of fudge peanut sauce, add magnolia if desired and sprinkle with salted peanuts (strange but makes the dish). 72wilma's O[tt][/tt]range and Almond Hallowe'en Cake with O[tt][/tt]range C[tt][/tt]ream (and it's gluten free too) 2 large o[tt][/tt]ranges 200g caster sugar 200g ground almonds 1 teaspoon almond essence 6 eggs 1 teaspoon baking powder 3 tablespoons of flaked almonds Topping Zest of 1/2 o[tt][/tt]range 250g thick natural yoghurt/mascapone 2 tablespoons icing sugar 1 teaspoon Cointreau – or more if desired Put the o[tt][/tt]ranges in a pan and cover with cold water. Bring to the boil, turn down the heat and simmer for 2 hours. Top up with more water if they start to boil dry. Line a loose based 20cm/ 8 inch cake tin with baking parchment paper. Pre-heat the oven to 170 C/ 150 F/ gas mark 2. Remove the o[tt][/tt]ranges from the water. Using a sharp knife, carefully remove the outer o[tt][/tt]range layer. Cut o[tt][/tt]range in half discarding any pips. Place in the food processor with the caster sugar, eggs, ground almonds, almond essence and baking powder. Blitz until smooth. Transfer the mixture into the prepared cake tin & sprinkle the almonds over the top. Bake in the pre-heated oven for 1 hour 30 minutes, covering with foil half way through should it start to burn on top. Leave to cool and then cut into slices. For the o[tt][/tt]range c[tt][/tt]ream, combine the yoghurt/ mascarpone cheese with the sugar, jaffa juice and Cointreau. To serve, dust the plate with some icing sugar and serve the cake with a generous spoonful of o[tt][/tt]range c[tt][/tt]ream. Hort's Brownies And no, not the little girl scout type things. I love brownies and and I thought I'd share the best brownie recipe Mrs H has used. http://hellmanns-recipes.channel4.com/Recipes/Details/posh-brownies?popup=true&internalLink=false 40g plain flour 1 tsp baking powder 25g cocoa powder 140g plain chocolate, broken into small pieces 3 medium eggs 225g caster sugar 1 tsp vanilla essence 8 dollops Hellmann’s Real Mayonnaise (110g) 55g walnuts, finely chopped *A dollop is one level tablespoon of Hellmann’s mayonnaise (15ml) Method Lightly grease a 23cm square cake tin and line with baking paper. Sift the flour with the baking powder and cocoa. Put the chocolate into a heat proof bowl over a saucepan of hot water and leave until melted (alternatively, microwave on medium power, stirring occasionally, until just melted). In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened. Whisk in the chocolate mixture. Fold in the flour mixture, mayonnaise and walnuts. Pour into the prepared tin and bake in a preheated oven at 160°C for about 30-35 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin before cutting into squares.