Cornflake Tart

Preparation time: 15-20 minutes

Cooking time: Around 20-25 minutes

A delicious pastry tart coated with a layer of jam and a beautiful sweet syrup cornflake top!

Ingredients

8 oz self raising flour
½ tsp of salt
4 oz margarine
6-8 teaspoons of cold water
1 oz caster sugar
200g cornflakes
125g golden syrup
125g caster sugar
125g butter
Strawberry seedless jam

Method:

1. Preheat your oven to 200°C/Gas 6 and grease a small rounded tin. In a bowl rub your flour, salt and margarine together until it forms breadcrumbs. Using a round bladed knife, stir in the cold water a little at a time until the mixture begins to come together. Use your hands to make a ball of pastry and wrap your pasty into clingfilm and rest for 30 minutes to an hour in the fridge. (If this is too much trouble then you can always just buy it in the shop!)

2. Once your pastry is cooled, dust your work surface with some flour and roll your pastry out until it is big even to cover your tin. When you have rolled your pastry out you need to get it in your tin. TIP: Roll the pastry onto your rolling pin and then unravel it onto your tin.

3. When your pastry is in your tin add a sheet of greaseproof paper on top of your pastry and fill with either baking beans or rice. Blind bake in the oven for around 10-15 minutes. Whilst your pastry is in the oven you can get on with your filling.

4. In a bowl add your syrup, sugar and butter and heat over a large pan or in the microwave until all melted. After melted gradually add your cornflakes to the coating and mix together well, making sure each cornflake is covered in the syrup.

5. When you pastry has been in the oven for around 10-15 minutes, take it out and remove the rice and greaseproof paper. Once removed spread your jam onto the pastry and add the cornflakes on top. Turn your oven down to 170°C/Gas 4 and continue cooking in your oven for another 10 mins.

6. When your cornflake tart has done take out the oven and set aside to cool. When completely cool cut into triangles or squares, however you like it.  

There you go! Your cornflake tart is all done!

Please be sure to comment and share! Thank you so much! I'll see you next sunday with another delicious recipe! :-P x

Lauren Fee
My Facebook Page: https://www.facebook.com/MyFoodAddiction14/

Marbled raspberry cream sponge

Preparation time: Around 5 minutes

Cooking time: 30-40 minutes

Luxurious, rich and fruity sponge cake, perfect to share with your family and friends!

Ingredients

250g Butter
250g Self raising flour
250g Sugar
4 Eggs
600ml Whipped cream
1 Bottle of raspberry coulis

Method:

1. Preheat your oven to 170°C and grease a spring loaded circular cake tin and line the base with greaseproof paper.

2. Place your butter into the microwave for about 20 seconds (this will make the butter softer for you to mix together). Add the rest of the ingredients to your butter except the cream and raspberry coulis. Mix all of it together with an electric whisk for a few seconds without turning it on until some of the flour is mixed in. Then turn the electric whisk on a low setting and mix until light and fluffy. (If you have a food processor you can put all your ingredients in straight away and

3. Pour the mixture into your cake tin and place into the oven for around 35-40 minutes until a golden brown colour. When cooked take out of the oven and place onto a cooling rack to cool but leaving it in the tin.

4. Get a knife and cut ¾ of the way up from the base in a straight line. Spoon about 3-4 tbsp's of raspberry coulis on both of the insides of the sponges and spread out until all of the sponge is covered. Pour your whipped cream into a bowl and use your electric whisk until it stiffens. (TIP: if you tip the bowl upside down and nothing falls out then it is done).

5. Add quite a few drops of raspberry coulis to your cream and using a wooden skewer marble it into the cream using the method of a figure of 8. Spread your marbled cream on top of your base and place all your raspberries on top, covering the cream. Carefully place the lid of the cake on top of the raspberries and cream and sift some icing sugar on top.

There you go your cake it now ready to serve, you can serve it with the lid on or you could serve it as an open cake like this.

Please comment down below what you think, and I'll catch you next Sunday with another delicious recipe! Thank you! X

Lauren Fee
My Facebook page: https://www.facebook.com/MyFoodAddiction14/?fref=ts

Zesty chocolate orange shortbread fingers

Preparation time: 15-20 minutes

Cooking time: 5-10 minutes

These light, citrus shortbreads will leave you with a sweet mouthwatering taste. They are so easy to make and perfect for an evening bite.





Ingredients

115g unsalted butter
50g caster sugar
Finely grated rind of 1 large orange
175g plain flour
40g dark/milk chocolate


Method:

1. Preheat your oven to 190°C/375°F/Gas mark 5. Lightly grease 2 baking tins.

2. Put your butter into a large bowl and place in the microwave for 15 seconds. (This will just make the butter a bit softer for you to mix together) When your butter is softened, add your sugar and mix together until soft and creamy, then finely grate your orange rind and add to the mixture and beat well until fully mixed.

3. Gradually add the flour using a wooden spoon at first, then with your hands gently form your mixture into a soft ball. Roll the dough on a lightly floured work surface to about ½cm or 1cm thick.

4. Cut into fingers. (My size was about 3½cm wide and 10cm long) and place onto your tray making sure they are far apart. Sprinkle a dust of sugar on top of your shortbreads and prick them lightly with a fork.

5. Bake until very lightly golden. Take them out the oven and carefully lift your shortbreads onto a wire rack and set aside to cool completely.

6. When your shortbreads are completely cool, melt your chocolate (either in a pan or microwave, i recommend the microwave as it only takes seconds!). When your chocolate is all melted, place them on a plastic tray or something big and flat. Grab a piping bag and place your chocolate in and pipe away!  When you have finished decorating your shortbreads place them in the fridge to set.

There you go, now you can enjoy your shortbreads with your friends and family (or to yourself! :-P)

Please comment down below what you think, and I'll catch you next Sunday with another delicious recipe! Thank you! X

Lauren Fee
My Facebook Page: https://www.facebook.com/MyFoodAddiction14/?fref=ts
                             

Creamy chocolate and raspberry fudge

Preparation time: 5 minutes

Cooking time: 20-30 minutes

 A gorgeous melt in your mouth sensation with this soft creamy fudge! Chocolate flavoured with a sweet sprinkle of freeze dried raspberries.

Ingredients

50g unsalted butter
300ml double cream
150ml milk
100g chocolate chips (milk or dark)
45ml water
450g sugar
Freeze dried raspberries
20cm/8in shallow square tin
Sugar thermometer

Method:

1. Grease a 20cm /8in shallow square tin. Weigh out your sugar, milk, cream, butter and water into one bowl and then add into a heavy pan. Heat very gently stirring occasionally until the sugar has dissolved.

2. When all your sugar has dissolved bring it to boil, still stirring occasionally. Use your sugar thermometer to check when your mixture reaches just under the soft ball stage (113°C/230°F).

3. Once at this temperature take your pan off the heat. Add the chocolate and mix until dissolved. Once dissolved pour your mixture into your greased tin and sprinkle your freeze dried raspberries on top. Leave out on a cooling rack for about an hour.

4. Once cooled place in fridge until solid. Once solid take out your fudge and turn out onto a chopping board and slice into cubes.

There you go your fudge is all done. Now you can enjoy with your friends and family, or you could give them as gifts by placing them in clear cellophane bags, tied with ribbons.

Enjoy! :-P x