Frozen Yoghurt Ice Cream

Ingredients

250ml Mitchells whipping or double cream
180ml condensed milk
5 × 125g flavoured yoghurt

Method

Lightly whip the cream. Gradually add the condensed milk while you continue to whip. When all the milk has been added, fold in the yoghurt with a spatula. Freeze for at least 4 hours in an airtight container.

Rice Pudding

Ingredients

110g pudding rice
410g evaporated milk
570ml Mitchell’s whole milk
40g golden granulated or caster sugar
1 whole nutmeg
25g butter

Method

Pre-heat the oven to gas mark 2, 300°F (150°C).

Mix the evaporated milk and Mitchell’s whole milk together in a jug, then place the rice and sugar in a round, lightly buttered ovenproof dish (diameter of 23 cm, 5 cm) deep, pour in the liquid and give it all a good stir. Grate the whole nutmeg all over the surface and then dot the butter on top in little flecks.

Place the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes then pop the dish back in the oven to cook for another hour, this time without stirring.

Trifle

Ingredients

140g Madeira cake, sliced
4 tbsp orange liqueur or orange juice
2 sachets sugar-free orange jelly
4 satsumas or 2 oranges, peeled and sliced
2 bananas
425g ready-made custard
200g fromage frais
8 tbsp crème fraîche
Star fruit, fresh figs or physalis to decorate.

Method

Layer the cake slices in the base of a large glass serving dish. Sprinkle over the orange liqueur or orange juice.

Make up the jellies according to the pack instructions and leave to cool, but do not allow to set.

Layer the satsumas and the bananas over the cake. Pour over the jelly and leave to set. Spoon over the custard, mix together the fromage frais and crème fraîche and spoon over the custard.

Decorate with fruit.

Raspberry Sponge Pudding with Whisky Cream

Ingredients

3 heaped tbsp raspberry jam
300g fresh raspberries
175g unsalted butter
75g soft light brown sugar
75g caster sugar
3 large eggs – beaten
4 tbsp Scotch Whisky
225g self-raising flour
300ml Mitchells Double Cream

Method

Pre-heat the oven to gas mark 2, 300°F (150°C).

Thoroughly grease a 2 litre pudding basin with butter, then line the base with a greaseproof paper disc. Spoon the jam into the bottom of the basin and spread evenly, then arrange the raspberries in a single layer on top – allowing them to come slightly up the side of the bowl. Beat together the butter, soft brown sugar and caster sugar until very light and fluffy, and then gradually beat in the eggs and 2 tbsp of the whiskey.

Fold the flour into the creamed mixture, carefully spoon it on top of the raspberries and spread evenly. Cover the pudding basin with a sheet of foil, pleated in the middle, and secure with string. Steam the pudding for 11/2 to 13/4 hours, until well risen. While the pudding is cooking, whisk the remaining whisky with the Mitchells double cream until it holds soft peaks – adding a teaspoon of caster sugar if wished.

Spoon into a serving bowl, cover and refrigerate until serving. Carefully un-mould the pudding onto a serving dish, garnish with mint leaves and serve hot accompanied by the whisky cream.

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