Pop tarts

Preparation time: 40 minutes

Cooking time: 20 minutes

These are a breakfast food. You bake them in the oven, let them cool, ice them then you can warm them again or eat them cold. Yum!

Ingredients
250g plain flour
2 tbsp golden caster sugar
1 tsp salt
200g cold butter
1 egg plus extra for brushing
1 tbsp milk
225g strawberry jam
1 tbsp cornflour
200g icing sugar
Pink or red food colouring
Sugar strands
Optional: Ready made strawberry sauce

Method:

1. Preheat your oven to 180°C and line 2-3 baking trays with greaseproof paper. To make the dough, mix the flour, sugar and salt in bowl, then rub in the butter with your fingers to make breadcrumbs. Mix in the egg and a tablespoon of milk until the dough forms. Add a little  it more milk if the dough is too dry.

2. In a little saucepan, heat the jam and cornflour over a low heat until combined and melted, like a sauce. Set aside to cool slightly. Roll out the dough to 3mm thick. Cut the dough into 8cm X 14cm rectangles. You should get about 8-12 rectangles.

3. Lay out 6 rectangles on the baking trays and add a teaspoon or two of the jam filling to each rectangle, leaving about 1cm around the edge. Brush the edges with egg and lay the plain pastry on top. Use a fork to pres down the edges and poke holes on top. Repeat this process for every tart until completed. Brush each tart with egg and bake for 20 minutes or until golden.

4. When baked transfer to wire rack to cool before decorating. When the tarts are cool it's time to make the look pretty. To decorate add a drop of water to your icing and mix well. You don't want the icing runny as you need the icing to stay on the tart. You want thick icing. When you have reached thick icing, add a tiny drop of red or pink food colouring and stir in. You should now how thick pink icing.

5. Spread a layer of icing over each tart and sprinkle with sugar strands. You can also add ready made strawberry sauce on top if your feeling sweet.

If you enjoyed this recipe please be sure to hit the +1 button at the bottom of this recipe, share to friends and why not have a go at making them? They are very fun to make! Check out more recipes on MyFoodAddiction. Make sure to follow me on my new blue follow button at the side of my blog! I'll see you next Sunday with another delicious recipe! :-P x

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Fruit and nut chocolate buttons

Preparation time: 10 minutes

Cooling time: 10-20 minutes or until set

White, milk and dark chocolate fruit and nut buttons. These are all gluten free and the dark chocolate buttons are dairy free.

You can choose any chocolate and any fruit or nuts you want to, I'm just going to put what I have used.



Ingredients:
200g Milk chocolate
200g White chocolate
200g Dark chocolate (this is dairy free, make sure it doesn't contain milk as some may do)
Brazil nuts
Berry mix (dried blueberries, cherries, strawberries, etc)
Jumbo raisins
Pistachios
Hazelnuts
Pecans
Almonds
Peanuts

Method:

1. (The best way to do this is one by one of each chocolate so they dont start setting). Melt one of your chocolates either over a saucepan or in the microwave. While you're waiting for your chocolate to melt, line a dinner tray or a baking tray with greaseproof paper.

2. When your chocolate has melted remove from heat and scoop 1-2 teaspoons of chocolate onto your lined tray creating a big circle. Repeat creating the circles until the chocolate has gone. As soon as you have finished, add the fruit and nuts on top however you want to. Then place in fridge. Repeat this process for every flavour of chocolate.

If you enjoyed this recipe then please give this recipe a like by hitting the +1 button below. Please be sure to comment, share with friends and even have a go at making them! Make sure to visit more recipes on MyFoodAddiction! I'll see you next Sunday with another recipe! :-P x

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Sticky toffee pudding

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 6

Its warm and sticky leaving you wanting more

Ingredients:
75g salted butter
150g dark muscovado sugar
2 eggs
150ml full fat milk
1tsp vanilla extract
200g self raising flour

For the sauce;
(I used Clarks caramel sauce instead of making it. But you can make the sauce if you want to).
80g butter
100g dark brown muscovado sugar
2tbsp golden syrup
150ml double cream

Method:

1. Preheat your oven to 180°C and grease 6 ramekins or 6 aluminium muffin cups if you dont have any ramekins. In a bowl, cream together the butter and sugar until light and fluffy. Mix the eggs, milk and vanilla until combined, then fold in the flour to form a smooth batter.

2. Divide mixture between the six ramekins or six muffin cups. Place on a baking tray and bake for 20 minutes until risen and golden. While the puddings are in the oven, you can make the sauce. If you dont want to make the sauce then feel free to skip the next part.

3. To make the sauce, melt the butter, sugar and golden syrup in a pan over a low heat until melted and smooth, then mix in the cream. Keep the sauce warm until the puddings are ready.

4. When your puddings are done serve them immediately by turning them out onto individual serving plates and coating them with the sauce. If you wish you can serve with vanilla ice cream.

If you enjoyed this recipe please give a like by hitting the +1 button at the bottom of this recipe and make sure to check out more recipes at MyFoodAddiction, make them, let me know and why not share them with your friends!? Ill see you next Sunday with another recipe! :-P x

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Chocolate popping candy biscuit balls

Preparation time: 10-15 minutes

Cooling time: 10-15 minutes

Crushed up biscuits mixed with popping candy chocolate spread, coated in dark chocolate topped with white chocolate stars

Ingredients
Pack of bourbon biscuits (200g)
150g Popping candy chocolate spread
200g dark/milk chocolate
White chocolate stars

Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush up the bourbon biscuits in a food processor until breadcrumbs, if you don't have a food processor you can place the biscuits into a sealed bag and crush with a rolling pin. Once you have crushed all the biscuits, place them into a bowl with the popping candy spread and mix with your hands until fully combined.

2. Scoop out a tablespoon of the mixture and roll it into a ball then place onto your lined tray. Repeat the process until all the mixture is gone. Place in the fridge or freezer until you have melted your chocolate.

3. Melt the chocolate either over the pan or in the microwave then get the balls out of the fridge or freezer and dunk one ball at a time in the chocolate bowl. With two forks cover the ball with chocolate then lift the ball up onto the fork and carefully shake it side to side to drain off any extra chocolate, then place it back onto your lined tray. Repeat this process for each ball. After you have covered all the balls in chocolate, sprinkle the white chocolate stars on them. Place in the fridge or freezer until fully set.

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