110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
- Preheat the oven to 180C, 350F, Gas Mark 4 and set the cupcake cases out on a baking tray.
- Make sure the butter is soft before you start. Put the butter and sugar into a bowl and mix together until it looks fluffy.
- Add the eggs and mix them in.
- Add the rest of the ingredients and mix well.
- Add into the cupcake cases
Bake in oven for 20 minutes or until just risen and form to the touch.
When they have cooled down decorated I did mine in a princess style perfect for a Princess Party!
Meet Dave the googly eyed bee.
Meet Dave the googly eyed bee. I made him and seven others for the home corner in my classroom. Simple to do.
1. Paint a polystyrene ball yellow allow to dry.
2. Paint black stripes on allow to dry.
3. Stick googly eyes on.
4. Fold wings in black card and stick on.
5. Attach paper clip and use wool to hang up.
6. Name bee mine is called “Dave”.
Meet Octavia the bozz eyed Octopus she’s shy .
Meet Octavia the bozz eyed Octpus.
So simple to make.
1. Take a pair of gloves (don’t have to match)
2. Turn the thumbs inside.
3. Stuff gloves with old material etc. You can stuff more material at the top to make a more curvy octopus than I have.
4. Put one glove onto the other(sew for extra security)
5. Put eyes, lips and a bow on if you wish.
Simples you now have Octavia the bozz eyed Octpus
I left Mr T and J to their own devices whilst I went with my lovely friend to the Paralympics.
I thought they would be surveying on shop bought cakes and puddings but ooooh no they made a cake/pudding.
They made the Missiapi Mud Pie tap the dish and the calories fall off but what is life if you don’t have a little indulgence once in a while.
- 75 g butter
- 150 g chocolate digestive biscuits
- 150 g dark chocolate sandwich biscuits, such as Oreos
I entrusted my cheesecake recipe to my husband and he made it with Chocolate Philadelphia he was ably assisted by an OxO whisk which is an essential piece of kit to any kitchen. The Oxo whisk cut the preparation time down by half.
Ingredients175g shortbread biscuits for extra flavour try using lemon or ginger shortbread biscuits
50 unsalted butter, softened
300g Chocolate Philadelphia
200 fromage frais
225g strawberries, roughly chopped
2. Beat together the cream cheese and froamge frais until smooth and thick. Add the strawberries to the cheese mixture with the melted white chocolate and mix. Spoon the cheesecake filling into the biscuit case. level the top and chill for about 4 hours until set.1. Put the shortbread in a plastic bag and bash with a rolling pin until they resemble breadcrumbs. mix the biscuits crumbs together with softened butter and press firmly onto the base and sides of a 20cm springform tin. Refridgerate until needed. melt the white chocolate in a bowl in the microwave and set aside until needed.
(Disclosure I was sent the OxO whisk for review )
Pulled Pork with Sticky Beetroot & Red Onion
For the Pork
3-5kg Pork shoulder joint
1 tbsp cumin seeds
2 tspn cumin powder
1 tspn fennel seeds
2 tbsp olive oil
generous pinch sea salt & pepper
1 bottle cider
300ml stock (chicken, pork or veg)
For the Beetroot
3 large beetroot (tennis ball size)
2 large red onion
1 tbsp olive oil
2 tbsp balsamic vinegar
4 sprigs fresh thyme (chopped)
For the dressing
pinch of lightly toasted & crushed cumin seeds
squeeze of lemon juice
salt & pepper
– Pre-heat oven to 240
– Pour boiling water over skin side of meat then pat dry (this helps with creating the perfect crackling!)
– Mix all the dry pork ingredients with the olive oil and rub into the meat
– Place the meat in a roasting tray – pouring the bottle of cider into the bottom of the tray
– Put the pork in the oven for 30-40 minutes to crisp up the crackling
– Turn the oven down to 130 and cook for a further 30 minutes
– Remove the tray from the oven and add the stock to the bottom of the tray – cook for a further 2 hours.
-After the 2 hours – remove the tray from the oven and cover with a double layer of tinfoil, return to the oven for a further 3-4 hours (depending on the size of joint) until the meat crumbles
– Take the pork out of the oven and rest for at least half an hour (under the tinfoil)
– When the pork has rested use 2 forks to crumble the meat and serve in a lovely roll with the sticky beetroot & red onion, creme fraiche dressing and some rocket or watercress.
– Leaving the skin on the beetroot boil for 30-40 minutes
– Peel the skin off and cut into 8 (about the same size as an orange segment)
– Slice the red onion and mix with the beetroot and all the other ingredients in a roasting dish
– Cover with foil and roast for approx 1 hour at 200 or if cooking at the same time as the pork 2-2 1/5 hours at 130.
(Disclosure the recipe & photo are from Packington)
– Mix all the dressing ingredients together – can be kept in the fridge until ready to use.