Mississippi Mud Pie

For the Pastry: 
225 g / 8 oz plain flour
2 tbsp cocoa powder 
140 g / 5 oz butter
2 tbsp caser sugar
1-2 tbsp cold water

For the Filling: 
175 g / 6 oz butter
350 g / 12 oz soft dark brown sugar
4 eggs, lightly beaten
4 tbsp cocoa powder, sifted
150 g / 5 ½ oz, plain chocolate
300 ml / 10 fl oz, single cream
1 tsp, chocolate essence

To Decorate: 
425 ml / 15 fl oz, double cream, whipped
Chocolate flakes

Method:

1. To make the pastry, sift the flour and cocoa powder into a mixing bowl. Rub in the butter with fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and chill in the fridge for 15 minutes.

2. Preheat the oven to 190 oC/ 375 oF/ Gas Mark 5. Roll out the pastry on a lightly floured work surface and use to line a 23-cm/ 9 inch loose- bassed flan tin or ceramic flan dish. Line with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the paper and beans from the pastry case and cook for a further 10 minutes until crisp.

3. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa powder. Melt the chocolate and beat it into the mixture with the single cream and the chocolate essence.

4. Reduce the oven temperature to 160 oC/ 325 oC/ Gas Mark 3. Pour the mixture into the pastry case and bake for 45 minutes, or until the filling has set gently.

5. Let the mud pie cool completely, then transfer the pie to a serving plate, if you like. Cover with whipped cream.

6. Decorate the pie with chocolate flakes and curles and the chill until ready to serve

make sure you leave enough time for the cake to properly set and cool down before adding the cream to the top. 

Brie and Red Onion tarts

Ingredients
2 red onions sliced
1 Garlic Clive sliced
1 tbsp fresh thyme
1 tbsp white wine vinegar
1 tsp Dark soft brown sugar
2 tbsp oil
Ready rolled shortcrust pastry (for ease)
Brie and thyme to top

Method

1. Preheat the oven to 200C/fan 180C/ Gas mark 6. fry the sliced red onion in a pan over a medium heat with the oil. 
2. Add the garlic and the fresh thyme. Cook for another 5 minutes.
3. Stir in the white wine vinegar and sugar and cook until the onions are caramelized. Season.
4. Using a 5cm pastry cutter, cut 24 circles for the shortcrust pastry, prick all circles with a a fork and spoon the onion mixture on to them.
5. Top with brie and pop in the oven for 10 minutes. 
6. Top with thyme and serve.

cookie in a mug

all you need for this is a few basic ingredients, a mug and a microwave :) 

1 Tablespoon Butter1 Tablespoon Granulated White Sugar1 Tablespoon of Dark Brown Sugar1 Egg Yolk 1/4 of a Mug All Purpose Flourchoice of filling (i personally prefer chopped mars bar but works well with raisins and chocolate chips)

Method: 

1. Melt the butter in the microwave, this should take around 20 seconds 
2. Next add the brown and granulated sugar to the melted butter and mix together.
3. Add the egg yolk and flour to the mug and mix together.
4. Add your choice of filling, stir again for placing in the microwave then heat for around 60 seconds. 
5. Enjoy 

Classic Carrot Cake

One of my favourite cakes to make, just because it is yummy :) 

Ingredients 

butter for greasing
1 tsp ground cinnamon
Pinch of salt
125 g / 4 ½ oz soft brown sugar
2 eggs
100 ml / 3 ½ fl oz sunflower oil
125 g / 4 ½ oz carrot, peeled and finely grated
25 g / 1 oz desiccated coconut
25g/ 1 oz walnuts chopped and walnut pieces to decorate
For the icing

50 g / 1 ¾ oz of butter, softened
50 g / 1 ¾ oz soft cheese
225 g / 8 oz icing sugar, sifted
1 tsp lemon juice
Method
1. Preheat the oven to 180 oC/ 350 of/ Gas Mark 4. Lightly grease a 20-cm/8 inch square cake tin and line the base with baking paper

2. Sift the flour, salt and ground cinnamon into a large bowl and stir in the brown sugar. Add the eggs and oil to the dry ingredients and mix well

3. Stir in the grated carrot, desiccated coconut and chopped walnuts

4. Pour the mixture into the prepared tin and bake in the preheated oven for 20 -25 minutes, or until just firm to touch. Leave in the tin to cool

5. Meanwhile, make the icing. In a bowl beat together the butter, soft cheese, icing sugar and lemon juice until fluffy and creamy

6. Turn the cake out of the tin and cut into slices. Spread with the icing and the decorate with walnut pieces.

Best way to start the day?

A humble bacon buttie and a cup of coffee

Shortcrust Pastry

so many recipes require pastry, there are pre made stuff out there but it is always good to know how to make your own. 

Ingrediants

• 125g Plain flour
• pinch of salt 
• 55g butter cubed
• 2-3 tbsp cold water

Method

• Put the flour, butter and salt into a bowl and combine ingrediants together with fingers. rub together until the mixture looks and resembles breadcrumbs. 
• slowly mix in some of the water to combine the mixture together .
• place mixture onto clean-film and place in the fridge for 15-30 minutes before using. 

recipes that include short crust pastry include things like Mississippi mud pie, apple pie and tarts. 

Pimms Jelly

this receipie is easy to make and fun to serve. its a winner all round be aware, this does contain alcohol

Serves 4 

Ingrediants

• 5 sheets of Gelatine 
• 3tbsp of cold water
• 2 cans of ready made Pimms and lemonade
•  100g Green Grapes (seedless)
• 1 Satsuma
• around 10 mint leaves 

Method 

• soak the gelatine in the water until the gelatine has softened, then pour the water and gelatine into a pan and heat slowly until the gelatine has dissolved, gently pour in the pre made Pimms and Lemonade and gently stir until the gelatine has completely dissolved. DO NOT LET THE MIXTURE BOIL AT ANY POINT OF THIS PROCESS.
• Divide the grapes equally between 4 glasses and gently pour over the pimms mix. cut the satusuma into 8 pieces (leaving the skin on) and add a slice or two to each glass along with a mint leaf or two. (You may need to scoop of some residue when the bubbles go down).
• leave to cool for 2-3 hours in the fridge. 

this recipe is best served on a summers day.