The weather outside might be frightful, but these delicate sweet treats are delightful!
White Chocolate Fudge
Course: dessert Skill level: easy Makes: 36 pieces
397 g can condensed
milk
500 g white
chocolate, broken
into small pieces
25 g butter
Few drops vanilla
essence
1 Line the base of an 18 cm square, shallow tin with baking paper. Place the condensed milk, chocolate and butter in a saucepan and heat gently, stirring continuously until the chocolate has melted. Heat the mixture until it starts to bubble slightly, stirring continuously, but don’t let it start to caramelise.
2 Remove the saucepan from the heat and stir in the vanilla essence. Beat for 5 minutes with an electric whisk. Transfer the fudge to the lined tin and spread evenly.
3 Leave for 24 hours in a cool place then cut into squares or slices, as desired, to serve. Store in a cool place. It will keep for up to two weeks.
Limoncello Syllabub
Course: dessert Skill level: easy Serves: 6
350 g seedless green grapes
150 ml limoncello
300 ml double cream
50 g caster sugar
Finely pared zest of 1 lemon
To decorate:
6 pairs of grapes on stalks
1 egg white, lightly beaten
2 tbs caster sugar
Lemon zest
1 Divide the grapes between 6 serving glasses. Add 1 tsp limoncello to each glass. Whip the cream and caster sugar together until it holds soft peaks, then gradually whisk in the remaining limoncello and lemon zest. Spoon over the grapes.
2 The syllabubs can be served straight away or chilled for 30 minutes. To serve, dip the pairs of grapes in the egg white, then in the caster sugar to frost them. Place on the side of the glass or on top of the syllabub to decorate. Add a sprinkling of lemon zest and serve.
White Velvet Cake
Course: dessert Skill level: easy Serves: 12-16
400 g caster sugar
225 g butter,
softened
6 egg whites
2 tsp vanilla extract
400 g plain flour
4 tsp baking powder
570 ml buttermilk
For the frosting:
200 g butter
600 g icing sugar
300 g cream or full fat
soft cheese
½ tsp va
