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Some of our favourite recipes......
This is one of Annabel Karmel’s creative recipes; brownies with a playful twist – yummy! Everything about these brownies oozes deliciousness.
From the smell when they are baking in the oven, to the fudgy texture and zesty taste when eating them. Enjoy!
-200g dark chocolate
-270g soft, light brown sugar
-1 tsp pure vanilla extract
-A large pinch of salt
-Finely grated zest of one large orange
-110g plain flour
-30g cocoa powder
-100g white chocolate chips (or chopped white chocolate)
1. Preheat the oven to 180C/350F (Gasmark 4). Line a 20 x 20cm (8 x 8in) square cake tin with baking parchment with the parchment coming up the sides of the tin.
Once cool, you can cut into squares.
Freezing suitable for freezing
Orange Drizzle Cake
This is a very versatile recipe - try it with lemon zest and juice, too. It makes a firm cake which means it’s an excellent base for decorating.
Ingredients serves 8
For the cake
250g unsalted butter, softened, plus more for tin
250g golden caster sugar
grated zest of 2 large oranges,
75ml orange juice
4 eggs, lightly beaten
250g self-raising flour, siftedFor the icing (optional)
200g icing sugar
juice of 1/2 orange
a few drops of orange flower wate
1. Preheat the oven to 170C/fan 160C/350F/ gas mark 3.5
2. Butter a 20cm diameter, 7.5cm deep, round tin, then line the base with baking parchment.
2. Cream the butter, sugar and zest until very pale, light and fluffy (it will take at least 5 minutes in an electric mixer). Add the eggs gradually, beating between each addition, along with 1 tbsp of the flour to prevent curdling. Fold in the remaining flour and, lastly, slowly mix in the orange juice.
3. Pour the mixture into the prepared tin and bake for 40-45 minutes until the cake springs back to the touch, or a skewer inserted into centre comes out clean.
Remove from the oven, leave for 1 minute, then turn out to cool on a wire rack.
4. Once the cake is absolutely cold, make the icing. Sift the icing sugar into a bowl and slowly add the orange juice and orange flower water, little by little, until the mixture coats the back of a spoon. Pour the icing over the cake, letting it drizzle down the sides.
Ice Cream Cone Cupcakes
Ice-creams that won’t melt! A perfect addition to any children’s party or picnic, especially during the summer. These are decorated as the real things – flake 99, raspberry ripple
or mint choc chip – but use your imagination and get the children to give you a hand.
1 x Orange Drizzle Cake batter
20-35 flat-based ice-cream cones
few drops of peppermint extract
green food colour
pink (or red) food colour
nylon piping bag
large star nozzle
7-8 chocolate flakes
7 tsp chocolate buttons
5 tsp coloured sugar sprinkles
1 x Buttercream recipe
300g unsalted butter, softened
400g icing sugar, sifted
In an electric mixer, beat the butter until really pale and fluffy. Add your flavour and the icing sugar and beat for at least 5 minutes, until light and fluffy.
1. Preheat the oven to 170C/fan 160C/340F/gas mark 3.5.
2. Place all the ice-cream cones on a baking sheet. Divide the cake batter evenly between them and bake for 15-17 minutes, or until they spring back to the touch. Leave to cool on a wire rack.
3. Divide the buttercream between 3 bowls. Add a little peppermint extract to the first, to taste, then a dash of green food colour, and mix until you achieve the desired shade. Add the vanilla to the second bowl and mix well. To the third bowl, swirl in a little pink food colour; do not blend it in as you are aiming for the marbled effect of raspberry ripple ice-cream.
4. Spoon the vanilla buttercream into the piping bag and swirl on a third of the ice-cream cones. Finish each with a chocolate flake. Wash the bag and nozzle and repeat with the green buttercream; sprinkling with chocolate buttons. Wash the bag and nozzle again. Finally pipe the raspberry ripple buttercream into the remaining cones and decorate with sprinkles.
5. Arrange on a serving dish or cake stand.
Rice Krispie Cakes
375g Rice Krispies
1 bag marshmallows (the original pink and white ones!)
1 bag chewy toffee
6 Mars bars
2 tbsp milk
Hundreds & Thousands
1. In a large saucepan, melt the marshmallows, chewy toffees and butter together on a low heat.
2. Once melted and smooth, take off the heat and allow to cool slightly. Then add the Rice Krispies and gently stir together.
3. Pour into a shallow, non-stick baking tin and leave to one side.
4. For the topping, chop the Mars bars into small pieces and put into a non-stick saucepan. Add the milk and melt together on a low heat and stir.
5. Once melted, pour straight over the krispie cake. Use a knife to even out the topping and sprinkle with hundreds and thousands.
6. Leave in the fridge to set for at least 3 hours and then cut into squares
Pink Candied Popcorn
What party snack says more fun than popcorn? Throw some ‘wow’ into your child’s birthday party tea with some pink party popcorn, certain to delight and excite.
You can try dressing up your popcorn with other colours to match your theme.
2 tbsp vegetable oil
1/2 cup (110g) popping corn
2 cups (440g) caster sugar
1 cup (250ml) water
1/2 teaspoon pink food colouring
1. Heat oil in large heavy-based saucepan; cook corn over high heat, covered with a tight-fitting lid, shaking pan occasionally, until popping stops. Transfer to large bowl.
2. Combine sugar, the water and colouring in medium heavy-based frying pan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until a teaspoon of mixture cracks when dropped into a glass of cold water.
3. Remove pan from heat; when bubbles subside, add popcorn. Stir popcorn to coat with toffee mixture.
4. When popcorn mixture has candied, spread onto a foil-lined oven tray to cool.
Preparation time 5 minutes (+ cooling time)
Cooking time 25 minutes
Makes 6 cups
Note Popcorn can be made two days ahead; store in an airtight container.
Roll out the red carpet for these award winning jam starlets, perfect for an A-list party! Serve them on eye-catching gold paper stars for some added glamour and sprinkle the table with matching star confetti.
2 sheets ready-rolled shortcrust pastry
2/3 cup (220g) strawberry jam
1. Preheat oven to 180C/350F (Gasmark 4). Grease two 12-hole shallow round-based patty-pans.
2. Cut out 24 x 6cm stars and 24 x 1cm stars from pastry.
3. Place large stars into pans; drop level teaspoons of jam into pastry cases. Place small stars on patty pan in spaces between the holes.
4. Bake about 15 minutes. Remove tarts from pans onto wire rack while still hot; place small pastry stars on top of jam. Cool.
Preparation time 10 minutes
Cooking time 15 minutes
Note: Tarts can be made one day ahead; store, in a single layer, in an airtight container.
Chocolate Biscuit Cake
This recipe is delightfully naughty, crunchy and chocolately – a little slice of heaven that goes swimmingly well with some chocolate flavoured milk. Delicious!
-3/4 cup (180ml) sweetened condensed milk
-125g dark chocolate, roughly chopped
-125g plain sweet biscuits
-1/3 cup (50g) unsalted roasted peanuts
-1/3 cup (55g) sultanas or raisins
1. Grease 8cm x 26cm deep rectangular baking tray; line base and long sides with baking paper, extending paper 5cm above edges.
2. Combine condensed milk and butter in small saucepan; stir over low heat until smooth. Remove from heat, add chocolate; stir until smooth.
3. Break biscuits into small pieces in a large bowl. Add nuts and sultanas; stir in the chocolate mixture.
4. Spread mixture into pan; refrigerate 3 hours or until firm. Remove from pan before slicing.
Preparation time 10 minutes (+ refrigeration time)
Cooking time 5 minutes
Note: Slice can be made three days ahead; store in an airtight container, in the refrigerator.