Jun

3

Search for a custard recipe then this recipe is fairly quick and easy but gives excellant results. The recipe uses cornflour to help thicken the sauce and vanilla extract for the flavouring. Delicious served with many desserts. Serves up to 6 depending on quantity served…

Ingredients

750 ml milk
4 tsp cornflour
2 tbs sugar
2 egg yolks
1 tsp vanilla extract

Method

In a large heavy saucepan combine 125 ml of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved.

Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil.

In a small bowl or jug break up the egg yolks with swisk or fork and stir in 4 tablespoons of the sauce.

Whisk this mixture back into the remaining sauce.

Bring to a boil again and boil for 1 minute, stirring constantly.

Jun

2

Custards

June 2, 2007 | Leave a Comment

A custard is a dessert sauce, thickened to a suitable consistency. The right custard can make the dessert really delicious. Click on the links below for the recipes:

Custard Sauce

This custard sauce recipe is fairly quick and easy to make and gives excellant results. The recipe uses cornflour to help thicken the sauce and vanilla extract for the flavouring. This custard is delicious served with many desserts.

Egg Custard

This egg custard recipe uses eggs to help thicken the sauce. Instead of vanilla pods you can use vanilla extract for the flavouring. Delicious served with many desserts.

Baked Custard

This recipe for baked custard is fairly quick and easy but gives excellent results. The recipe uses eggs for the thickening and nutmeg for flavouring. Delicious served on its own or to accompany many desserts.

Blancmange

This blancmange recipe is fairly easy and gives excellent results. The recipe uses cornflour for thickening and lemon rind for the flavouring. Delicious served on its own or to accompany many desserts. Serves up to 4 or 5 depending on quantity served…

Jun

2

Searching for American Cup Conversions then this table shows an estimate of the Imperial (ounces) and Metric (grams) equivalents of one American Cup. Also, 1 American Cup is equivalent to 250ml, ½ of an American Cup is equivalent to 125ml, 1/3 of an American Cup is equivalent to 80ml and ¼ an American Cup is equivalent to 60ml.

American 1 Cup Imperial - - - - Metric - - - -
Flour 5oz 150g
Caster and Granulated Sugar 8oz 225g
Brown Sugar 6oz 175g
Butter/Margarine/Lard 8oz 225g
Sultanas/Raisins 7oz 200g
Currants 5oz 150g
Ground Almonds 4oz 110g
Golden Syrup 12oz 350g
Rice - Dry Uncooked 7oz 200g
Grated Cheese 4oz 110g

Jun

1

Searching for a basic cake mix that can be adapted to suit various needs then here it is. The basic recipe (follow link) can be used as the basis for many cakes.

Examples are this recipe for Country Fruit Cake and other recipes such as Tangy Lemon Cake, Cream Cheese Apricot Sandwich and Wholemeal Nut Loaf. Each one a delicious treat…

Ingredients

175g/6oz soft margarine
175g/6oz soft light brown sugar (substituted for the caster sugar in the basic mix)
3 eggs
175g/6oz self-raising flour
1 tsp baking powder
50g / 2oz plain flour
175g / 6oz mixed dried fruit
50g / 2oz of chopped glace cherries

Method

Make the basic mixture, but substituting soft light brown sugar for the caster sugar.

Fold in the additional 50g / 2oz of plain flour then add 175g / 6oz of mixed dried fruit and 50g / 2oz of chopped glace cherries.

Spoon into a greased and lined 18cm / 7inch round cake tin.

Bake for about 55 minutes until just firm.

Remove from tin and cool on a wire rack.

Sprinkle the top of the cake with demerara sugar.

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