Crustless Gluten Free Almond Cake
|4 eggs separated|
|250g White sugar|
|250g Almond flour (ground almonds)|
|Finely grated rind of one lemon|
|Pinch of cinnamon|
Beat to egg whites to form stiff peaks.
In a separate bowl, whisk the sugar and egg yolks together.
Add the rind, cinnamon, and almond flour
And gently fold in the egg whites.
Pour into a greased pie dish
And bake at 180°C for approx. 25min
Allow to cool…and dust with icing sugar.
The perfect Durban Christmas pudding
|2 Tubs Good Quality Ice cream|
|1 tin Caramel treat|
|5 pieces of Jennings Original fudge|
|5 pieces of Jennings Cookie Fudge|
|Mould for the pudding. Large Dish or bowl|
|Variations: Jennings Peanut / Cashew Brittle for a little crunch. 4 x 45g bars|
Soften the 2 tubs of good quality Ice cream.
Dish /bowl…lined with cling film.
Mix in some Jennings Cookie Fudge and Original fudge into the ice cream. 3/4 pieces of each (25g units) don’t forget to leave some for the decorating at the end.
Pour it into the bowl. Leaving a space for a small ramekin.
Place it into the freezer until set.
Remove the ramekin.
Place a tin of caramel treat into the space and smooth over.
Place back into the freezer.
Jennings Coconut Ice Cupcakes
1 Cup of smooth flavoured yoghurt
Then whatever size container you have used for the yoghurt, you measure all the other ingredients
|1 Cup of Smooth Flavoured Yoghurt|
|1 Cup of Caster Sugar|
|3 Cups of Self Raising Flour|
|1 Cup of Sunflower Oil|
|1 tsp of Baking Powder|
Mix all the ingredient together in a mixer.
Bake in cupcake trays in a preheated oven of 160 C for 15 minutes.
This recipe can be made into a cake, but you would bake for approximately 25 minutes at 180 C
(500ml tub of yoghurt makes a large tray cake. In this case use 5 eggs in this recipe, and use the same tub to measure the rest of the ingredients).
Allow to Cool
1Tub of Yoghurt
Pink Food Colour
or for another vartiation
Pink Food Colouring
Don’t forget to add Jennings Coconut Ice to decorate!
Jennings Fudge Crush
|8 Large Meringues|
|8 Pieces of Jennings fudge, Chopped|
|(Creamy vanilla is my favourite for this recipe)|
|250ml Cream, Whipped|
|250ml Plain Greek Yoghurt|
|1 tsp Vanilla|
Place the meringues in a bowl and lightly crush. Add the chopped fudge. In a separate bowl beat the cream to a soft peak. Fold in the cream, yoghurt and vanilla. Serve in dessert glasses topped with extra chopped fudge.
You can add chopped strawberries to this dessert, for added colour.
*Eton Mess is an English dessert originally served when Eton College played cricket against the students of Winchester College. It is traditionally made with strawberries, meringues and cream.
Roasted Almond and Fudge Biscuits
|100g Castor sugar|
|1 Egg yolk, lightly beaten|
|5ml Vanilla extract|
|500g Cake Flour|
|75g Flakes almonds, toasted and crushed|
|200g Fudge, chopped|
Preheat the oven to 160°C
Cream the butter and sugar until pale and fluffy. Stir in the egg yolk, milk and vanilla extract.
Sift in the flour, and add the crushed almonds and half the fudge.
Knead on a lightly floured surface until the dough comes together.
Roll into a long log and cut into even pieces. Shape into rounds and flatten slightly.
Top each biscuit with the remainder of the fudge. Place the biscuits on a pre greased baking tray and bake for 10-12 minutes or until lightly golden in colour.
Makes approx 40
Baked Apples stuffed with Jennings Fudge
|100g Jennings Fudge, chopped|
|50g Pecans, lightly toasted and chopped|
|1 tsp Cinnamon|
|2 tsp Castor sugar|
|1 tsp Vanilla extract|
|25g Butter, melted|
|Juice of half an orange|
|8 Medium Golden delicious apples, washed and cored|
|Double cream for serving|
Preheat oven to 180°C
Combine the sultanas, fudge, pecans, cinnamon, caster sugar, vanilla extract, butter, and orange juice in a mixing bowl.
Place the cored apples into an ovenproof dish and spoon the mixture into the centre of the apples.
Bake for 35 – 45 minutes or until the apples are tender and golden
Remove from the oven and place an apple onto a serving plate. Spoon the cooking liquid over the apples, and serve with double cream.
Hot or cold chocolate Jennings Fudge pudding
|2 Cup Cake flour|
|2 Cup Sugar|
|5ml Bicarbonate of soda|
|2 Extra large eggs|
Sift flour, sugar, salt and bicarbonate of soda.
In a pot, add margarine / butter, water, cocoa, and oil.
Bring to the boil. Turn off the heat. Allow to cool and pour into flour mixture.
Whisk eggs and buttermilk together and then add to mixture.
Fold together lightly. Pour into oven proof dish approx, 35cm x 24cm.
Bake for 25 minute at 180 ºC / 325-350 ºF
Hot chocolate to pour over pudding
|2 Packets Jennings Traditional / Creamy Vanilla Fudge chopped|
|(Keep 100g for the decorating the pudding)|
|60ml Sifted cocoa|
|1 ¾ cups Icing sugar|
Melt ingredients together in a pot on the stove. Keep stirring as it burns easily.
Bring to the boil for a short while.
When pudding is cooked, remove from the oven. Take a skewer and prick holes all over. Pour hot sauce over the whole top of the hot pudding and leave to soak in. Sprinkle with chopped up Jennings fudge to decorate.
Serve hot or cold
* Also makes a delicious 2-tier cake. Allow the hot chocolate sauce to cool slightly before icing the cake. Sandwich with a little of the sauce too, and sprinkle with chopped fudge.