KV!
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CHOCOLATE CAKE
Butter 50g
Light vegetable oil 2 Tbsp
Golden syrup 2 Tbsp
Milk 50ml
Eggs 2 whisked
Castor sugar 125g
Baking chocolate 100g melted
Vanilla essence 2 tsp
Self raising flour 125g
Cocoa powder 35g
Boiling water 100ml
Dissolve the cocoa powder in the boiling water and set aside to cool. Meanwhile cream the
butter and sugar, add half of the eggs then half of the flour. Repeat till they're finished. Add
the other ingredients and mix well. Spoon into a dish (separate, glass or plastic), cover with
foil and steam for 45 minutes.
STICKY TOFFEE PUDDING
Walnuts 100g chopped
Butter 75g
Soft brown sugar 100g
Low fat fresh cream 60ml
Lemon juice 2 Tbsp
Eggs 2 beaten
Self raising flour 100g
Cream the butter and sugar. Stir in the cream. Add small amount of egg, then some flour
and repeat. Add the lemon juice and walnuts and mix well. Spoon the mixture into a dish
(glass/plastic that will fit into the steam basket). Cover with foil and steam for 40-45 minutes.
FRUIT KEBABS WITH LEMON AND GINGER GLAZE
Wooden skewers 4-6
Pineapple ½ small, cubed
Bananas 2 thickly sliced
Kiwi fruit 2 cubed
Orange 1 peeled and cubed
Glaze
Lemons Juice of 2 and zest of 1 lemon
Honey 1 Tbsp
Lemon liqueur 1 Tbsp
Cornflour (maize) 2 tsp
Fresh ginger Small piece, grated or finely sliced
Skewer the fruit by alternating it. Combine the glaze ingredients in a saucepan and cook on
a medium heat for 2-3 minutes, till it thickens. Brush the kebabs with the glaze and fold
loosely in foil. Place inside a steamer basket and cook for 5 minutes.
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