Peking Toffee Apples

By Ex

Ingredients:
4 Crisp Apples (I tend to use Granny Smiths)
1 egg
2oz/60g Plain Flour
4tblsps/60ml Water
6tblsps/90g Sugar
3tblsps/45ml Oil
3 tblsps Golden Syrup
Bowl of Iced Water
Oil for deep frying at 180c
Peel core and thickly slice apples
Blend the egg, flour and water to make a smooth batter
Dip the apple slices into the batter and deep fry several slices at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water over a low heat until sugar dissolves. Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried apple and stir slowly, covering each piece with the syrup.
Quickly spoon the hot syrup covered apples into the bowl of iced water to harden the syrup.
Remove quickly and serve.

Toffee Bananas

By Ex

INGREDIENTS:
4 Bananas (go for firm but ripe ones)
1 egg
2oz/60g Plain Flour
4tblspns/60ml water
6tblspns/90g Sugar
3tblspns/45ml Oil
2tblspns/30ml Water
Bowl of Iced Water
Oil for Deep Frying at 180c
Peel and cut bananas into bite sized chunks
Blend flour, egg and water to make a smooth batter.
Dip banana chunks into batter and deep fry several at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water and cook for about 5mins until the sugar has dissolved.
Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried bananas and stir slowly, covering each piece with syrup.
Quickly spoon the hot syrup covered bananas into the bowl of iced water to harden the syrup.
Remove quickly and serve.

Coconut Ice

By Ex

COCONUT ICE
Ingredients:
340g desiccated coconut
340g icing sugar
400g tin of condensed milk
Optional pink food colouring
Place the condensed milk into a bowl and add the icing sugar beat well, then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.
Divide the mixture into two (add optional food colouring’s to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight
Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.

Peppermint Creams

By Ex

I used to love making these when I was a kid and it was one of the first things I taught my girls as it doesnt involve cooking.
ingredients:
White of 1 Small Egg
250g Icing Sugar
Peppermint Essence
Food Colouring
Whisk the egg white in a bowl until frothy and add a few drops of Peppermint Essence.
Mix in just enough Icing Sugar to make a stiff mixture.
Add a few drops of Food Colouring or leave white.
Sprinkle some Icing Sugar on the work top and knead the mixture until smooth.
Then roll/shape it into a long sausage shape about 1inch in diameter. Slice the sausage into 1/4 inch slices.
OR
Roll out the dough to a thickness of about 1/4 inch and use small fun/fancy cutters to cut out the sweets.
Place the sweets on greaseproof paper and leave to harden.

Scottish Tablet

oh was meant to post this last night but ended up with toothache so i took some painkillers and fell fast asleep 😦

By Ex

Scottish Tablet
(also called Scottish Toffee)

Ingredients:

1 teacup of milk
Large tin of condensed milk
900g of sugar
100g of butter

Melt the butter and sugar. Add the condensed milk and the teacup of milk.

Stir and turn up the heat and keep stirring until it reaches boiling point.

Turn the heat down low and stir for 45 minutes (chair and book optional! )

Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it’s ready to be put onto the shallow trays.

Score the tablet surface marking into squares and allow to set and get cold.

Best washed down with Irn Bru! 🙂