[AngelBabe]

Red Nose Day cakes

* 125g (5oz) Self raising flour
* 125g (5oz) Soft magarine(room temperature)
* 125g (5oz) Caster sugar
* 2 Eggs (room temperature)
* 5ml (1 teaspoon) Vanilla essence

Icing

* Ready made white icing
* Ready made coloured icing tubes

1. Put oven on to 180°C/350°f/Gas Mark 4
2. Weigh ingredients and put into bowl with vanilla essence
3. Break eggs and put into same bowl
4. Beat all together very well until smooth and creamy
5. Put out small cake cases
6. Half fill each case with mixture
7. Cook for 18- 20 mins
8. Cool completely on wire tray
9. Ice cakes with white icing
10. Pipe faces on with ready made coloured icing tubes

kids made load last night to sell at school today :D

[AngelBabe]

Annette its not worth it just ignore it like i am doing, im staying off any threads he starts and ignore any replies h makes to mine only posting this to u so u know i dont care what he says but if you wish to rspond to his replies i guess i up to u any way thanks

[AngelBabe]

Happiness is like jam.
You can’t spread even a little without getting some on yourself.

[AngelBabe]

Catchup

[AngelBabe]

someone driving 185 miles just to come and see me for a cuppa tea and spend an hour chatting cr@p was fab to see them

[AngelBabe]

Manchester pudding

Ingredients

* 600 ml milk
* finely grated zest of 1 lemons
* 50 g butter
* 50 g sugar
* 100 g fresh white breadcrumbs
* 6 egg yolks, beaten
* 3-4 tbsp raspberry jam

For the meringue topping:

* 4 egg whites
* 225 g caster sugar

Method
1. Preheat the oven to 180°C/gas 4.

2. Bring the milk and lemon to boil in a pan. Set aside to infuse for 10 minutes.

3. Add the butter and sugar to the infused milk and simmer for 3-4 minutes.

4. Add the breadcrumbs, then beat in the egg yolks.

5. Pour into a 1.7 litre soufflé dish and place in a roasting tray. Pour hot water into the tray around the soufflé dish until the water reaches halfway up the sides of the dish.

6. Bake for 30 minutes until set, remove from the oven and set aside to cool slightly. Increase the oven temperature to 230°C/gas 8.

7. To make the meringue topping, whisk the egg whites lightly. Gradually beat in the caster sugar until soft peaks form.

8. Spread the raspberry jam evenly over the baked bread custard, then top with the beaten egg whites.

9. Bake in the oven for 8-10 minutes until the meringue is lightly set. Serve warm from the oven.

[AngelBabe]

booked

[AngelBabe]

finishing the dreaded stocktake at work :D

[AngelBabe]

http://www.youtube.com/watch?v=NzNiE3ZUHdk
Mary J. Blige – Take Me As I Am

[AngelBabe]

drinking my cuppa tea and browsing the web waiting for dinner to finish cooking

[Author]

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