Today I'm sharing a few photo I taken in China town, London a few weeks back...
Thursday, 27 February 2014
Wednesday, 19 February 2014
Thursday, 23 January 2014
Wednesday, 22 January 2014
Sunday, 1 December 2013
Fancy making a cake that is quick and easy to bake?
Recipe and photo credit by- Mat Follas and happy egg co
- 180g sugar
- 75g butter
- 2 happy eggs
- 200ml milk
- Two cups sifted flour
- 2 tsp baking powder
- 1 tsp powdered cinnamon
- 1 tsp mace
- 1 tsp mixed sugar and cinnamon
- Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour.
- Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
- Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ºC, until the sides just begin to pull away from the tin.
- Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.
Sunday, 24 November 2013
Preparation Time: 20 minutes
Cooking Time: 40 minutes
- 180g Whitworths Sultanas
- 180g Whitworths Raisins
- 100g Glace Cherries
- 30g Candied Peel
- 50ml Brandy
- 100g Unsalted Butter
- 75g Dark Brown Sugar
- 100g Plain Flour
- 2 tsp Mixed Spice
- 1 Small Orange, zest and juice
- ½ tbsp Black Treacle
- 2 Medium Eggs
- 50g Whitworths Flaked Almonds
- Soak the sultanas, raisins, glace cherries and candied peel in the brandy for 48 hours, in a covered bowl, before making the Christmas cakes.
- Preheat the oven to 140°C (Fan 120°C), Gas Mark 1.
- Use 25g of the butter to generously grease the twelve cups of a deep muffin tin.
- Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
- Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
- Add the orange zest and juice along with the black treacle and gradually beat in the eggs, one at a time.
- Fold the alcohol soaked fruit and almonds into the batter and gently mix until evenly distributed.
- Spoon the mixture into the greased muffin tin cups.
- Fill to the top of each cup, but do not overfill.
- Bake on the bottom shelf of the preheated oven for 30-40 minutes.
- To test if the cakes are fully baked, insert a skewer or sharp knife into the centre of one of the cakes.
- The skewer should come out clean.
- If there is any mixture on the skewer return to the oven and continue baking until the skewer can be removed clean.
- Leave the cakes to cool completely before removing from the tin.
- Use a round bladed knife to loosen the sides if required.
- Store in a airtight container until required.
- To decorate, dust with icing sugar, wrap a festive ribbon around the middle of each cake and top with pomegranate seeds.
Recipe and photo credit by- Whitworths
Monday, 11 November 2013
With that in mind I was delighted when asked to review the Dainty Delights cake maker and the Tiered cake maker. I really liked the tiered cake maker, it makes making cakes much more fun.
Would my cakes turn out as perfect as the cakes in the above pictures?
I was super excited to find out?
Drum roll please...Da Da
Makes 8 cakes in 4 to 5 minutes and oh so yummy.
This is my favourite cake maker, I love this one. It is perfect for us and I know it is going to get lots of use over the next few weeks. Even my children were impressed with how nice they tasted and my daughter says- "They are so sweet, just like mummy!!"Haha
About the Sweet Treats Dainty Delights Maker
Is so quick and easy to use, turning out 8 mouth-watering home-made dainty cakes in minutes.
Simply pre heat your Dainty Delights Maker, pop your cake mixture into each mould, cook for 4-5 minutes and, hey presto, 8 delicious dainty delights ready to share.
Allow the cakes to cool before decorating with your choice of icings or creamy fillings. And don’t forget to experiment by adding different flavourings, or fruit, to your cake mixes too – in fact whatever your sweet tooth calls for! And if you’re looking for inspiration, why not start with some of the delicious recipes that come with the Dainty Delights Maker!
As with all Sweet Treats products the Dainty Delights Maker has non-stick coated plates to make baking and clean up easy and fun too.
Non stick cooking platesRecipe Book
Makes 8 individual cakes
Bakes faster than your oven
Power & Reday to Cook Neon Indicators
The cakes I made was the recipe from the Dainty Delights makers booklet-
- 200g Unsalted butter, softened
- 200g Caster sugar
- 4 eggs
- 200g Self raising flour
- A few drops of vanilla extracts
- 2 Tablespoons skimmed milk
Few tablespoons of icing sugar for dusting
punnet of strawberries
Great on there own, with melted chocolate, Ice cream or as we did all 3
- Cream the butter and sugar together with a hand mixer until light and fluffy.
- Add the eggs one at a time until fully incorporated.
- Add the flour, Vanilla and milk and mix again until combined.
- Pre-heat the Dainty Delight maker and add enough mixture to almost fill the moulds.
- Spreading it slightly to fill the moulds.
- Bake for 4-5 minutes until golden brown.
- Remove from the until and allow to cool.
- Repeat until all the mixture has been use ( 2 more times on this recipe )
- Leave all cakes to cool.
- Sprinkle with icing sugar and place fresh fruit on plate.
I got sent this cake maker to try out and review. I was not paid for this post and all thoughts are my own honest opinion .
Tuesday, 5 November 2013
We love making yummy cakes in our house and I am a huge fan of quick and easy kitchen gadgets. It was only last week for Halloween I made some fun treats in my whoopie pie cake maker my daughter got off Santa a few Christmas ago. At Christmas, birthdays, Halloween or any reason for a party we like to get the cake maker out and bake some tasty cakes.
Last week I asked by sweet treats (the same brand as my whoopie pie maker) if I would like to review the tiered cake maker and the dainty delights cake maker (review to follow in a few days) to see if we can make some fun creative cakes. How lucky are we? Getting to try fun kitchen gadgets and lots of yummy cakes all weekend long that all cooked in minutes...
First post up is the Tiered cake maker...
These are so cute and so sweet!! I loved making the tiered cakes. These are perfect little cakes for all occasions.
I made some Chocolate orange cakes...
Makes 6 tiered cakes
You will need
- Tiered cake maker
- 100g Margarine
- 100g Light brown sugar
- 2 eggs, beaten
- 100g Milk chocolate, melted and cooled a little
- 2 Tbsp cocoa powder
- 150g Self raising flour
- 50g White chocolare chips
- 2 Tbsp juice from a satsuma
- 2 Satsumas
- 100ml double cream
- Icing sugar to dust
- Cream the butter and sugar with a hand mixer until creamed together.
- Add the eggs and beat well.
- Beat in the melted cooled chocolate.
- Add the flour and cocoa powder.
- Mix well, until all combined together.
- Add the chocolate chips, satsuma juice and stir with a wooden spoon.
- Pre heat the tiered cake maker.
- Fill each mould and spread flat.
- Bake for 5-6 minutes, until cooled.
- Remove the cakes and transfer to a cooling rack.
- Repeat until all mixtures has been used up.
- leave to cool.
When ready to serve
- Mix the double cream with an electric whisk until thick.
- Place the whipped cream in-between the tiered cake layers.
- Decorate with satsuma pieces.
- Sieve some icing sugar over.
About the Sweet Treats Tiered Cake Maker
- The great thing about the Sweet Treats Tiered Cake Maker is its versatility.
- Have endless fun creating fantastic 3 tiered cakes, or sandwich two cakes together to create mini sponge cakes.
- Or try stacking 2 or 3 of the same size and cover them in butter cream and decorate.
- Why not colour cakes using food colouring.
- Simply divide the mixture in two and colour one half of it with food colouring.
- This will give you a great result when the cakes are cut into two.
- And if you’re looking for inspiration, get started with some of the delicious recipes here – enjoy!
- Tiered Cake Maker RRP £21.99
- I got sent this cake maker to try out and review.
- I was not paid for this post and all thoughts are my own honest opinion .
Saturday, 26 October 2013
Today I have a guest recipe post from Bonne Maman, 30 Best Loved Recipes’ Hachette Book....
Some very yummy looking coconut bites....
How sweet are the jam jars too? I could think of lots of things to use them for...
Going to look for some of this jam too when I next go shopping next...
Makes 24 sponge bites
- 140g flour
- 4 eggs
- 120g sugar
- ½ jar Bonne Maman Raspberry Conserve
- 60g desiccated coconut
- Preheat the oven to 180ºc / 350ºf / Gas Mark 4.
- Sieve the flour into a large bowl.
- Break the eggs into a glass bowl over a pan of simmering water, add the sugar and whisk until the mixture has doubled in volume.
- Remove from the heat and continue whisking until mixture has cooled to almost room temperature.
- Gently fold in the flour and pour the mixture into a 33 x 23cm rectangular baking tin lined with greaseproof paper.
- Bake for 25 minutes, then leave to cool on a wire rack.
- Cut the sponge into 5x5cm cubes, cover each one with a thin layer of jam and roll in the desiccated coconut to serve.
About this guest post-
Taken from ‘Bonne Maman 30 Best Loved Recipes’ Hachette Book. Bonne Maman Bitter Orange Marmalade can also be used if preferred.
Saturday, 28 September 2013
I am a huge fan of sweet and yummy treats, especially when it comes to making cakes. Just recently I have become obsessed with wanting to try the latest craze, the cake pops. I have been bookmarking fun recipes to try, and planning to treat us all to an electronic cake pop maker around Christmas, so me and the children can have fun making some and decorating them too. With all this in mind I was very pleased when QVC UK asked me if I would like to review one of the silicone Baking Boutique cake pop set that they sell. I was very interested in seeing how the cakes would turned out, being cooked in the oven.
What are cake pops?
They are a form of cake styled as a lollipop - cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks.
When my parcel arrived I was impressed with the quality of the silicon mould and 72 reusable cake pop sticks you get in the set. I was really looking forward to trying it out and reading the recipes too. Aw no recipes included, this is such a shame as I would have like a few fun ideas and had no clue of the quantilty of cake mixture to use!!
Getting started I made up my favourite cake mixture using-
175g Caster Sugar
175g Self raising flour
2 Tbsp of Cocoa powder
Setting the cake pop sticks
4 Piece of cooking chocolate
Decorating the cakes
200g Cooking chocolate
pre heat oven 170c 325f/gas mark 3
Mix the margarine with an electric whisk until light and fluffy
With a wooden spoon mix in the eggs one at a time, adding a little flour until all mixed in
Then use the electric whisk add the cocoa powder and mix well together all the ingredients
Spoon the mixture into the cake pop tray
cover with cake pop tray cover
Cook for around 20 minutes
Leave to cool
Remove from the tray
Them place them back inside to add the cake pop sticks
Melt the 4 piece of cooking chocolate in a microwave
Mix the end of the cake pop sticks inside the chocolate, then scoop a bit of the chocolate into the cakes
Place in fridge for 15 minutes so the cake pop sticks can set
Melt the cooking chocolate and place some rainbow sprinkles into a bowl
Dip the cake pops into the chocolate then into some sprinkles and place standing up into a cup
Leave to set
I really like the cake pop maker, I think it would have been great with a recipe booklet. My cake mix there was a bit left over so I also made 6 cupcakes too. I think there is plenty with this recipe for 2 batches as I used a little too much mixture in the trays, with not really knowing how much to put in at first go. The cakes did taste great but a few were a bit to heavy for the sticks and fell off!!
Just need to find the perfect recipe now
About the Baking Boutique cake pop set
This two-piece set includes 72 re-useable sticks and a silicone cake pop mould. Fun for all the family, this cake pop set is a great way to use up leftover cake and create delicious treats for everyone.
Use up leftover cake or cake crumbs
Sticks cannot be used in the oven but the silicone can
Bake the cake mix in the silicone moulds, wait till cool, add the sticks and decorate
Dimensions of tray (l x w x h): 28.5cm x 26.5cm x 5cm (12.25" x 10.4" x 2")
Hand wash only
Precautionary information: Do not place the silicone cake pop mould under or over a direct heat source - on a hot hob or under a grill.
All measurements are approximate
About this review- I was sent this cake pop maker to review, I was not paid for this post and all thoughts are my own honest opinion
Thursday, 19 September 2013
I thought you had to have a cake pop maker to make cake pops, not with this recipe!!
How sweet are these cake pops...
Time to prepare: 1 hour, plus cooling and chilling time
Cooking time: 25 minutes
- 115g slightly salted butter, softened
- 115g Tate & Lyle Fairtrade Caster Sugar
- 1 tbsp Lyle's Golden Syrup
- 2 medium eggs
- 115g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 75g full-fat cream cheese
- 2 tbsp Lyle's Golden Syrup
- 125g Tate and Lyle Fairtrade Icing Sugar
- 200g plain chocolate, melted
- 200g white chocolate, melted
- Sprinkles as available
- For the cake pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
- Grease and base line a 20cm round cake tin.
- Put all of the ingredients for the cake into a large bowl and beat until smooth.
- Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.
- Leave to cool in the tin for 15 minutes then turn out and cool completely.
- Best left for a day before making the cake pops.
- Mix the frosting ingredients together until smooth.
- Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together.
- Cover with cling film and refrigerate until firm - for about 1 hour.
- Take rounded teaspoons of mixture, and roll into firm balls with your hands.
- Place on a sheet of greaseproof paper on a flat plate or tray.
- Make about 20 balls.
- Put into the freezer for about half an hour to firm.
- Have ready a polystyrene block or a florist block.
- Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep.
- Insert immediately into a cake ball, about halfway through.
- Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate.
- Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.
- Repeat with the rest of the cake balls using both of the melted chocolates.
- The pops will keep for a week in an airtight container in the refrigerator.
With 4 children its always like a party here, and that is just at dinner time.
Today's guest post is how about trying some tasty Gluten Free Chocolate Brownies?
- 1 cup Orgran All Purpose Plain Flour (120g)
- 1½ cups caster sugar
- 3 eggs, lightly beaten
- 150g chopped butter
- 125g chopped dark chocolate
- ¼ cup cocoa powder (20g)
- 1 tsp. vanilla essence pure icing sugar to dust
- Preheat oven to 180°C (355°F)
- Grease 20cm (8”) square tin with oil or melted butter.
- Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
- Bring small pan of water to a simmer.
- Put butter and chocolate in heatproof bowl.
- Place the bowl over the pan, but do not let the base of the bowl sit in the hot water.
- Stir occasionally until smooth.
- Remove from heat and cool slightly.
- In a large bowl whisk eggs, sugar and vanilla together.
- Add melted chocolate mixture and whisk together.
- Stir in the combined sifted flour and cocoa, taking care not to over beat.
- Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
- Leave to cool in the tin (brownie will sink back down on cooling).
- When cool, lift out and cut into squares.
- Dust with sugar icing and serve
- For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
- For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
- For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
- To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
- Serve with hot chocolate fudge sauce as a dessert.
Recipe and photo credit by Orgran
Tuesday, 17 September 2013
I love, love, love lemon cake and today Im sharing a Elderflower & Lemon Drizzle Cake as a guest post from Belvoir.
Preparation time: 20 minutes
Cooking time: 45-50minutes
- 225g/8oz butter, softened
- 225g/8oz caster sugar
- 4 large eggs
- 225g/8oz self raising flour, sifted
- zest and juice 1 lemon
- 100ml/4floz Belvoir’s elderflower cordial
- 30ml/ 2 tbsp granulated sugar
- Preheat the oven to 180C/ Fan160C/Gas Mark 4.
- Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
- Place the butter sugar and lemon zest in a large bowl.
- Use an electric whisk to beat the butter and sugar together untl they are pale and fluffy.
- Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
- Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water.
- Spoon into the prepared tin, level the surface and bake for 45-50 mins or until it is shrinking away from the sides of the tin.
- A fine skewer inserted in the centre should come out clean.
- Cool in the tin for 5 mins.
- Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial.
- Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust.
- Leave to cool completely, before removing the cake from the tin.
- Serve in wedges.
About this post -
Recipe and photo credit by Belvoir Fruit Farms
Friday, 13 September 2013
I love cake and especially cheesecake, this one is on the list to make over the weekend, yum yum!!
- 225g large pack Digestives
- 100g/4oz unsalted butter
- 50g/2oz sugar
- 400g full fat cream cheese ( each tube has 200g)
- 150ml double cream
- Icing sugar, to taste
- 1 lime
- Zest of 1 lemon
- 2tbs Belvoir Elderflower Cordial
- Lime zest to decorate
- Place the digestive biscuits in a large plastic bag.
- Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
- Reserve a couple of spoonfuls of biscuit crumbs to decorate.
- Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
- Press the biscuit mixture firmly into an 20cm/8” round tin with a lift up base and place in the fridge to set.
- Wash the lemon and grate the skin using a fine grater or use a lemon zester.
- Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
- Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
- Spread this mixture on the biscuit base and refrigerate for 2-3 hours or overnight if liked.
- Place the cheesecake on top of a tall glass and firmly press down on the sides of the tin which will slide down the cheesecake.
- Slip off the base onto the plate.
- Decorate with the reserved crumbs and lime zest.
About this post -
Recipe and photo credit by Belvoir Fruit Farms
Tuesday, 3 September 2013
Today I am sharing a guest post from Piccolo Parsnip and not far from me in Newark, Nottinghamshire.
How yummy does this cake look? Made with parsnips pecan nuts and cream cheese I can't wait to try!!
250g self-raising flour
1 tsp baking powder
250g butter, softened
250g brown sugar
4 medium eggs
2 tsp mixed spice
300g Piccolo parsnips, washed, trimmed and grated
50g pecan nuts, chopped finely
1 tsp vanilla
1 tbsp maple syrup
Rind of 1 orange and 1 tbsp the juice
A little milk
250g cream cheese
1 tbsp maple syrup
Rind of 1 orange and a little juice
Pecan nut halves, to decorate
Icing sugar, to decorate
Preheat oven to 180°C/350°F/Gas 4
Grease 2 x 20cm sandwich tins and line the bases with parchment paper.
Sieve the flour and baking powder together, cream the butter with the sugar until light and fluffy.
Add the eggs one at a time, adding a tablespoon of the flour with each egg.
Fold in the sieved flour, mixed spice, grated Piccolo parsnip, pecan nuts, vanilla, maple syrup, rind of the orange and 1 tablespoon of orange juice.
If the mixture is still too stiff add a little milk, it should be a dropping consistency.
Spoon the mixture into the cake tins and bake in the oven for 25-30 minutes until the top just springs back when lightly pressed.
Cool the cake slightly in the tins before turning out onto wire racks.
To make the frosting
Place the mascarpone and cream cheese in a bowl and beat until soft, stir in the maple syrup, orange rind and a little juice to give a spreadable, but thick consistency.
When the cake is cool spread half of the frosting over one half of the cake and sandwich the two halves together.
Then spread the rest of the frosting on top of the cake and decorate with pecan nut halves.
Dust with icing sugar.
About this post -
Recipe and photo credit by Piccolo Parsnip
Tuesday, 13 August 2013
Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.
I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.
The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.
I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.
Serves 6 large hearts
- 250g Margarine
- 250g Caster sugar
- 350g Self raising flour
- 1 Teaspoon vanilla extract
- 3 Medium eggs
- 180ml Skimmed milk
- 2 Table spoons cocoa powder
- 200ml Double cream
- 400g strawberries, washed hulled and half, few quartered
- 1 Teaspoon cocoa powder
You will need
- I heart cake mould
- Pre heat oven to 180c ( 170c fan )
- Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
- Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
- Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
- Spoon mixture into mould one spoonful then another to separate the colours.
- Bake in over for 55-60 minutes
- Leave to cool for 5-10 minutes then turn out to cool completely.
- When cool place back in mould.
- Whisk the double cream till double in size.
- Place on to the cake top.
- Place the chopped strawberries on top of the cream.
- Sieve a little cocoa powder over the cake.
So so yummy, I can not wait to make another
You can also find every ones entry on Twitter by using the hastag #HeartySlice
How sweet is this mould? perfect for anytime of the year, sharing your hearts...
Heart mould £14.99 from find me a gift
About this review-
I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .
Thursday, 30 May 2013
It’s got the wow factor : This tart is definitely dressed to impress, with a crumbly buttery tart case spread with melted chocolate then filled with homemade crème patissiere and the very best of British strawberries, glistening with strawberry jelly – what’s not to like?
Preparation time: 1 hour
Chilling time: 1 hour 35 minutes
Cooking time: 15-20 minutes
100g (4oz) plain flour
2 tablespoons icing sugar
50g (2oz) butter,
diced 2 egg yolks
3 egg yolks 50g
(2oz) caster sugar
1 tablespoon plain flour
2 tablespoons cornflour
250ml (8fl oz) semi skimmed milk
1 teaspoon vanilla essence
100g (4oz) dark chocolate, broken into pieces
½ a 35g strawberry jelly tablet
1kg (2 ¼ lb) strawberries, hulled and halved
Dark and white chocolate curls to decorate – see cook’s tip, optional
To make the pastry, add the flour, sugar and butter to a bowl and rub in the butter with fingertips until fine crumbs.
Add the egg yolks and mix to a smooth dough.
Wrap in clingfilm and chill for 30 minutes.
Roll out the pastry on a lightly floured surface until large enough to line a buttered 20cm (8inch) plain tart ring set on a baking sheet or fluted loose bottomed flan tin.
Press into the base and sides of the tin and trim the pastry a little above the tin to allow for shrinkage.
Prick the base and chill for 15 minutes.
Preheat the oven to 190oC (375oF), Gas Mark 5, then line the tart case with non-stick baking paper and baking beans.
Cook for 10 minutes.
Carefully remove paper and beans and cook tart for 5-10 minutes more until just tinged golden brown around the top edges and the base is crisp.
Leave to cool.
To make the crème patissiere, whisk the egg yolks and sugar together for 4 – 5 minutes until very thick and pale.
Sift the flours over the surface then gently fold together.
Pour the milk into a medium saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth.
Return milk mixture to the pan and cook over a medium heat, stirring until very thick.
Take off the heat and stir in the vanilla.
Cover the surface with a piece of crumpled and wetted non-stick baking paper to stop a skin from forming and leave to cool.
Take the tart case out of the tin and set on a plate or cake stand.
Melt the dark chocolate in a bowl set over a saucepan of gently simmering water then spoon over the inside of the tart case.
Leave for about 20 minutes or until set.
Make up the jelly as the pack directs using half the water.
Cool then chill for about 20 minutes in the fridge until just beginning to coat a spoon thickly.
Spoon the crème patissiere into the tart case.
Pile the strawberries into the tart case, carefully mounding up in the centre.
Brush generously with the cooled jelly (you will have quite a lot left, so pour this into a small plastic container for the kids packed lunches) and chill for 30 minutes until the jelly has set.
Sprinkle with chocolate curls, if liked. Serve cut into thick slices.
To make chocolate curls, run a swivel bladed vegetable peeler over the underside of a block of white and dark chocolate, keeping the bottom edge of the peeler blade near the edge of the block of chocolate. If the curls are very tiny then warm the chocolate for 10 seconds in the microwave on full power and try again. Depending on the size of the chocolate bar, you may need to give it a second burst in the microwave. When you have enough curls to decorate, rewrap the bars of chocolate and store the remainder in the fridge.
If you are celebrating, simply add some small party sparklers to the top of the tart and light just as you take the tart into the room.
About this post -
Recipe and photo credit by Seasonal Berries