Rectangular on ground pools

May 08, 2012 - 16:33 BST hellomagazine.com Diamond Jubilee Sponge Cake Dish type: Dessert Serves 10 Ingredients: ½ tsp Bart Bristol Blend Five Peppercorns ½ tsp Bart Ground Cinnamon 1 tsp Bart Ground Ginger ¼ tsp Bart Ground Nutmeg 2 tsp Bart Mint (freeze dried) 250g self-raising flour ¼ tsp salt 250g margarine or butter 250g Bart Vanilla sugar 4 eggs, beaten For the filling and topping: 250g cream cheese 150ml double cream 100g icing sugar 250g strawberries, quartered 200g blueberries Instructions: Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4. Cream together the margarine and vanilla sugar until light and creamy. Mix all the dry ingredients together and slowly add to the mixture, along with the eggs. Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the … [Read more...] about Diamond Jubilee Sponge Cake

May 25, 2012 - 12:46 BST hellomagazine.com Heston Blumenthal: Diamond Jubilee strawberry crumble crunch Dish type: Dessert Serves 8 Ingredients: For the crumble: 50g golden caster sugar 65g ground almonds 50g plain flour Pinch of salt 50g essential Waitrose Unsalted Butter For the strawberry and rose compote: 400g strawberries, washed and hulled (200g chopped, 200g quartered) 120g fruit sugar 20ml vodka (optional – omit if cooking for children) Juice of 1 lemon 1 tsp rosewater 20ml elderflower cordial For the marbled cream: 160ml essential Waitrose whipping cream 400g Waitrose Organic Wholemilk Natural Live Bio Yogurt To serve: 60g broken meringue pieces Sprinkling freeze-dried strawberries Method: 1. Preheat the oven to 160ºC, gas mark 3. 2. To make the crumble, place the sugar, almonds, flour and salt in a food processor and pulse a couple of times to mix through. 3. Add the butter and … [Read more...] about Heston Blumenthal: Diamond Jubilee strawberry crumble crunch