10 December 2013

Eggnog Trifle Cake

Does dessert get any more Christmassy than this?

Even the name is joyous  - Eggnog Trifle Cake.  Why would't you want Eggnogg and Trifle and Cake in the same wonderful dessert?  

As with everything at the moment - I got the recipe from the Good Housekeeping Christmas magazine, but will duplicate it here. 

I am halfway through making this scrumptiousness.


  • 1½tsp powdered gelatine
  • 2tbsp cornflour
  • 150ml (¼ pint) milk
  • 60g (2½oz) caster sugar
  • 200ml (7fl oz) Advocaat, plus 4tbsp extra
  • 250g (9oz) Italian cantuccini biscuits, roughly crushed
  • 600ml (1 pint) double cream
  • 2 large egg whites
  • 300g (11oz) frozen raspberries, thawed and lightly mashed, plus extra whole raspberries to decorate
  • 1tbsp icing sugar
  • Fresh bay leaf sprig to decorate


  • 1Sprinkle the gelatine over 2tbsp of water in a small bowl and leave to stand for 5min. Meanwhile, mix the cornflour with 5tbsp milk in a pan. Stir in the remaining milk and the sugar. Bring to the boil and heat gently, stirring until the mixture has thickened.
  • 2Stir in the soaked gelatine until it dissolves. Turn into a large bowl, stir in the 200ml (7fl oz) of Advocaat and leave to cool completely.
  • 3Line the base of a 20.5cm (8in) springform tin with baking parchment. Scatter the crushed biscuits evenly over the base, then drizzle with the 4tbsp Advocaat.
  • 4Whip half the cream until slightly thickened and fold into the Advocaat mixture. Whisk the egg whites in a spotlessly clean, grease-free bowl until soft peaks form, then fold into the cream with a large metal spoon. Pour a third of the mixture over the biscuit base and tap the tin on the surface so the custard fills the gaps between the biscuits.
  • 5Spoon half the washed raspberries in a layer over the custard, making sure some of the fruit sits against the side of the tin – so the raspberries show when the tin is removed. Add half the remaining custard, then another layer of raspberries and the rest of the custard. Cover and freeze overnight.
  • 6Run a warm knife around the edges of the trifle cake to release it from the tin. Lift it out of the tin and peel away the paper. Return to the tin. Whip the remaining cream with the icing sugar and spread over the top. Freeze until firm.
  • 7Run a warm knife around the edges of the trifle to loosen. Carefully remove from the tin and put on a flat serving plate. Transfer the trifle cake to the fridge for 3–4hr before serving, then decorate with the whole raspberries and the bay leaf sprig.
  • Be a hero this Christmas

    If you want to be a hero this Christmas then all you need to do is to make this easy peasy vanilla fudge from Good Housekeeping (note I am not being sponsored by GHK for any of these posts - there are just loads of great recipes in the christmas magazine).

    There is no way that this will last until Christmas the way my children are attacking it.  They LOVE it and have even invited other family members to come round for some fudge.  

    I am, of course, basking in my own brilliance, wearing a superhero cape and signing autographs by the dozen. 

    If you would also like to be a hero for Christmas then make this fudge right now.

    Superhero Vanilla Fudge

    • 75g butter
    • 375g white chocolate
    • 300g light brown soft sugar
    • 170g tin evaporated milk
    • 225g white mini marshmallows
    • 2 tsp vanilla extract
    1. Lightly grease a 20.5cm square cake tin and line with parchment
    2. Whizz the white chocolate in a food processor until it is as finely chopped as possible (or chop by hand)
    3. Put the butter, sugar, evaporated milk and a large pinch of salt in a pan and heat gently stirring occasionally until the sugar is dissolved.  Stir in the marshmallows and turn up the heat to medium (don't let it boil), stirring frequently until the marshmallows are melted and the mixture is smooth (about 8-10 min)
    4. Bring the mixture to the boil and bubble for 5 mins stirring frequently until the mixture darken to a medium caramel colour.  Take the pan off the heat and immediately add the vanilla extract and white chocolate (be careful as the mixture will bubble and be extremely hot).  Working as quickly as possible, pour the mixture into the prepared tin (if the mixture firms up as you are pouring just pop the pan back onto a gentle heat to melt any remaining fudge.  Leave to cool and set for 3 hours until firm (there is no need to chill)
    5. Remove from the tin and cut into 64 squares.  Will keep in an air-tight container for up to a month (ha ha fat chance)

    Thanks Gabriel for taking this photo
    You can all thank me later :):):):)
    9 December 2013

    Sausage Roll Round Up

    Sausage rolls are a mainstay of every boxing day buffet.  I have these gorgeous Sweet Onion Sausage Rolls from Good Housekeeping sitting in my freezer ready to be reheated on the 26th.  I  have had a sneaky taste (or five) and they are really delicious.  The onion relish makes all the difference.

    With so many great sausage roll recipes out there I thought I would share my top recipes with you here.

    Sweet Onion Sausage Rolls - Good Housekeeping (pictured above)

    These Aussie Sausage Rolls are filled with a combination of both mincemeat and pork.

    How pretty do these Sesame Sausage Rolls look from Essentials Magazine

    These little beauties have truffle mustard!  What luxury.

    Vegetarians do not panic - how about these Mushroom Lentil Sausage Rolls.

    Which are your favourite?

    Roasted Red Pepper Tart

    I am slowly getting ready for Christmas.  Every day in December I am doing one thing in preparation for the Big Day.  I have the world's most complicated planner with everything cross-referenced and linked to another day later on and a stack of magazines with pages turned down.

    We are entertaining lots this year (in fact we do every year) and so I am stocking the freezer with all sorts of lovely delights.

    Today I have made the Roasted Red Pepper Tart from Good Housekeeping.  It was super easy to make, and only uses a few ingredients.  This is cooling in the kitchen now and will go in the freezer ready for Christmas.    The photo  and the full recipe come directly from Good Housekeeping   - just visit here for more information.


    • 200g (7oz) chilled shortcrust pastry
    • Plain flour to dust
    • ½tbsp olive oil
    • 1 garlic clove, crushed
    • 1 small onion, finely chopped
    • 300g jar roasted red peppers drained and chopped
    • 2 mild Peppadew peppers or ½ red chilli, finely chopped
    • 1 medium egg
    • 100ml (3½fl oz) single cream


    1. 1Preheat the oven to 180ºC (160ºC fan) mark 4. Roll out the pastry on a lightly floured surface, then line a 20.5cm x 2.5cm deep (8in x 1in) fluted loose-based flan tin. Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
    2. 2Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10–15min until soft and golden.
    3. 3Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
    4. 4
      Pour into the pastry case and return to the oven for 30–35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with theParsley and Caper Salad.


    Blog Design by Bonjour Belle Designs