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1×85 g packet Aeroplane port wine jelly

1×85 g packet Aeroplane mango jelly

1×85 g packet Aeroplane raspberry jelly

1×400 g jam roll, sliced

1×800 g can peach slices

1 x punnet strawberries, hulled, sliced, plus extra to decorate

1 cup cherries

750 ml bought thick custard

300 ml thickened cream, whipped

1 x ripe mango, thinly sliced



1. Prepare the jelly according to packet instructions, refrigerate until set. Cut into cubes.

2. Place the jam rolls in the base of a 3L shallow glass bowl, pressing onto the base. Top with half of the peach slices and drizzle 1/2 cup of peach juice. Layer with jelly cubes, strawberries, and remaining peach slices. Drizzle the custard over the top.

3. Spoon the whipped cream over the trifle and top with strawberries, cherries, red currants and mango slices. Place in the fridge until required.

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2 cups plain flour

1 1/4 tspn bicarbonate soda

1 tspn salt

1/4 tspn baking powder

1 cup boiling water

2/3 cups cocoa powder

170 g butter, at room temperature

1 1/2 cup caster sugar

2 x eggs

1 tspn vanilla essence

250 g dark chocolate, chopped (for frosting)

250 g butter, softened (for frosting)

1/2 cup pure icing sugar, sifted (for frosting)

2/3 cups sour cream (for frosting)

1/4 tspn salt (for frosting)

200 g dark chocolate, chopped (for ganache)

100 g unsalted butter, chopped (for ganache)



1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 9cm – deep, 20cm round loose base cake pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour and 20 minutes or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely.
7.To make the frosting: Melt chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted. Cool for 5 minutes. Using an electric mixer, beat butter, sugar and salt until light and fluffy. Gradually beat in chocolate, then sour cream, beating until well combined.
8. Cut cake into 3 even layers. Place base on a serving plate. Spread with 1/2 of the frosting. Repeat with the second layer. Refrigerate while preparing the chocolate ganache.
9.To make the chocolate ganache: Melt chocolate in a heatproof bowl over simmering water (again, don’t let the bowl touch the water). Gradually add butter and stir until smooth. Set aside for 5 minutes to cool. Drizzle over the cake and decorate with pomegranate seeds and cherries. Serve immediately.



4 granny smiths apples, remove cores

1/3 cup glazed cherries

2 tbs. sultanas, roughly chopped

2 tbs. pistachio kernels, roughly chopped

1 cinnamon stick

4 cups cold water

1 cup caster sugar

1 egg, beaten

2 sheets puff pastry (bought)

Bought vanilla custard to serve



Stir the water & sugar in a saucepan over low heat until the sugar dissolves.

Bring to a simmer. Add the cinnamon stick & apples. Cover & simmer for 10-15 minutes or until

apples are just tender. Cool slightly.

Preheat oven to 200 degrees Celsius.

Combine glazed cherries, pistachio kernels and sultanas in a bowl. Divide among the apple centres.

Cut sheets of purchased puff pastry into strips. If pastry is frozen, thaw slightly before cutting.

Allow 4 strips for each apple. Place 1 strip around each apple, tucking in the ends. Place

another strip across the the first strip and tuck underneath. Cross remaining 2 strips of pastry over the apple

at even intervals. Cut leaves from pastry and place on each apple. Brush the pastry on apples with beaten egg. Bake on greased baking sheets in

the preheated oven 15 minutes or until the pastry is golden. Serve with vanilla custard.

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