• Helen Dissell

SORBET OR SUGAR STOCK SYRUP

Place  250mg sugar, 60ml liquid glucose and  215ml water in a clean pan and boil for three minutes. Dispense into a heat resistant Tupperware container and keep in fridge. 


Uses

Chocolate paste, biscuits, deserts, sorbets,sauces,cake glaze.  

Recent Posts

See All

BOILED FRUIT CAKE

Ingredients 6 cups fruit cake mix  or2 cups currents, 2 cups raisins, 2 cups sultanas 2 cups dates 2 cups dark brown sugar 400g butter 5 eggs ¾ cup brandy 125g mixed peal 4 cups flour 2tsp bicarb of s

CARAMEL MUD CAKE

Ingredients 200g of butter, chopped 200g of couveture  white choc callets 1 cup of soft  brown sugar, firmly packed 180ml of  boiling  water 2 tbsp of golden syrup 2 tsp of caramel essence 2 x l

CHOCOLATE CAKE

Tip: This cake improves taste after 24 hours and freezes well. Ingredients 1 ¾ cups plain flour 1 ½ cups sugar 3 tsp baking powder Mix all of the above together ½ cup cocoa ¾ cup hot water 3 egg yolks