Victoria sponge cake

Ingredients:

Sponge

175 g unsalted butter
175 g caster sugar
3 eggs, beaten
175 g self-raising flour

Filling

3 tbsp strawberry jam
500 ml double cream

Method:

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.

Chocolate risotto

Ingredients:

For the risotto:

875 ml whole milk
60 g caster sugar
165 g risotto rice
60 g dark chocolate, about 70% cocoa solids, cut into small pieces
1 tsp vanilla paste
single cream, to serve, optional

For the boozy cherries:

650 g cherries 
60 g caster sugar  
3 tbsp kirsch 
2 tsp cornflour

Method:

1. For the risotto: Preheat the oven to 150C/130C/gas 2. Put the milk, sugar and rice into an ovenproof casserole dish. Bring the milk almost to the boil, stirring occasionally with a wooden spoon. Add the chocolate and keep stirring until it melts.
2. Stir in the vanilla, cover with a lid and transfer to the oven. Bake for 40–45 minutes, stirring occasionally, until the rice is tender. Stir any skin that forms on the surface into the rice and leave it to rest, covered, for 5 minutes before serving.
3. For the boozy cherries: Meanwhile, put the cherries, sugar and 2 tablespoons of water in a saucepan and bring to a simmer, stirring until the sugar dissolves.
4. Mix together the kirsch and cornflour and gradually stir the mixture into the cherries. Simmer for another 2–3 minutes until the sauce has thickened and the cherries are tender.  
5. Serve the chocolate risotto topped with the cherries and a swirl of cream, if you like. 

Tips and suggestions :

• A sweet risotto may sound unusual, but the short-grain arborio is equally happy used in a rice pudding as it is in a savoury risotto. 
• Any spare boozy cherries can be transferred to a sterilized jar and covered with a lid. They will keep for 1 week stored in the fridge.  

Mexican Ceviche

Ingredients:

4 pounds shrimp

1 pound scallop

6 large limes, juiced

1 large lemon, juiced

1 small white onion, chopped

1 cucumber, peeled and chopped

1 large tomato, coarsely chopped

1 jalapeno pepper, chopped

1 serrano pepper, chopped 

1 bunch cilantro

1 tablespoon olive oil

1 tablespoon kosher salt

ground black pepper to taste

Method:

In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. 

Chocolate Trifle

 

Ingredients:

1 (19.8 ounce) package brownie mix  

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Method: 

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Apple Crisp

Ingredients:

10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar  
1 tablespoon all-purpose flour  
1 teaspoon ground cinnamon  
1/2 cup water

1 cup quick-cooking oats 

1 cup all-purpose flour  

1 cup packed brown sugar  

1/4 teaspoon baking powder  

1/4 teaspoon baking soda  

1/2 cup butter, melted

Method:

1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.