Pavlova

It was my birthday last week and this weekend I had some friends round for a joint birthday get together/ baby shower for my friend who was due to give birth last Thursday!

I had a real notion to make pavlova but must admit was a little apprehensive that it would sink, crack too much etc. The recipes I looked at also seemed to vary in the cooking time so I played it by ear and settled on 1 hour 20 minutes given that I used a lower oven setting than some recipes.

I couldn't decide how best to decorate/ serve - I had considered nutella , chocolate or butterscotch sauce but settled on a lighter whipped cream , strawberry and kiwi combo to make sure the taste of the sweet slightly chewy meringue came through.

That being said this turned out a real winner with one of my friends going back for her fourth portion :)

Along with my friend I also made some whoopie pies which I'll post later.

Pavlova

4 egg whites

225g golden caster sugar

1 tsp cornflour

1 tsp white wine vinegar

vanilla essence/ extract

284ml carton double or whipping cream

1 lemon , zested

fruit of choice for topping, strawberries, kiwi etc

1 tbsp icing sugar

Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for about 1½ hours. Turn the oven off and leave the meringue inside until completely cold. I made this the night before and left in the oven overnight. 
Whip the cream with a bit of icing sugar to sweeten . Cut and display fruit on top. Serve with more cream, sauce or fruit if desired.

Sultana Fruit Cake recipe

This recipe was my first attempt at making a fruit cake in my newly purchased loaf pan. It’s really easy to make and turned pretty good. My gran loved it and it also freezes really well once cooled. It actually tastes better a few days later and becomes easier to slice.

1 egg

1 cup of sugar (light brown used about 150g)
1 cup of water (about 210ml)
2 cups of sultanas (200g)

2 cups of self raising flour (just less than this about 200g)
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon mixed spice
½ teaspoon bicarbonate of soda

½ teaspoon baking powder

3 oz butter/margarine

Preheat oven to 160 degrees – lightly grease the loaf tin with butter or low fat spray.
In a large saucepan bring to the boil over a medium heat the sultanas, water, sugar, butter and spices. This should take about 5 minutes until bubbling.
Leave to cool until lukewarm then add the lightly beaten egg, bicarbonate of soda, baking powder and flour.

Mix well then add to prepared loaf pan. Bake in the oven for 45 – 60 minutes or until a skewer/ knife comes out clean (probably takes about 50 minutes).Cover and store for a few days before serving – wrap in foil or airtight container.
Can also be served with butter, jam or Nutella – Yum ! Yum !

Please bear with me on the photograph front  - I'm going to try learn how to take better photos!