You will also need a 7cm (2¾ inch) and a 4cm (1½ inch) fluted cutter. If you don’t have the smaller cutter in your set, don’t be tempted to go for a larger size as it will make the hole too big. I have found the flat end of a large icing nozzle works very well.
Also 2 large baking trays/cookie sheets, greased.
Preheat the oven to 180°C (350°F) (gas 4).
Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is smooth and creamy, gradually beat in the egg and then the vanilla extract.
Sift the remaining ingredients into the bowl and mix in until just combined.
Now tip out onto a work surface and gently knead by hand until a soft dough has formed.
Roll the dough out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking trays/cookie sheets.
Keeping all the whole rounds on one tray and the centre cut ones on the second tray, use the smaller cutter to remove the centres of half the rounds. (Don’t try to remove the centres from any whole rounds before placing on the trays/sheets as they will become misshapen when lifting them on.)
Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of whole rounds and cut rounds. There should be enough dough to make about 15 finished biscuits.
Bake the centre-cut rounds for 8–10 minutes and the whole rounds for 12–14 minutes, or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.
Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top.
Finish by dusting with icing/powdered sugar. The sugar will melt on the jam but will remain on the biscuit.
Refrigeration time: The individual serving dishes will take about 1 hour and the large serving dish will take about 3 hours
1 pkt raspberry jelly/jello
2 tbsp caster/superfine sugar
150ml (5 fl oz) soured cream (⅔ cup)
300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
½ lemon, juice only (1½ tbsp)
450g (1 lb) frozen raspberries (4 cups)
crème frâiche to serve
You will also need a large glass serving dish or 8 individual glass dishes.
Bring some water to to the boil.
If using a packet jelly in the UK, pour 150ml (5 fl oz) of the boiling water into a bowl. Separate the jelly into its sections and add to the bowl, stirring until the jelly has melted. Then stir in 150ml (5 fl oz) of cold water.
If using jello in North America, pour 120ml (4 fl oz) (½ cup) of boiling water into a bowl. Add the jello, stirring to dissolve and then stir in 120ml (4 fl oz) (½ cup) of cold water.
Add the sugar to the jelly, stirring to dissolve.
Then, using a balloon whisk, whisk in the sour cream until it is well mixed in.
Now in a separate bowl, whisk the cream until soft peaks form and then fold this into the jelly mixture until fully incorporated.
Stir in the lemon juice.
The raspberries do not have to be fully thawed but they do need to be separated. Gently stir these into the jelly mixture.
Pour into the large bowl, or divide amongst the individual glass dishes, and refrigerate to set.
When ready to serve just dollop a spoonful of crème frâiche on the top.
Scoops of vanilla ice cream and mounds of whipped cream smothered with a chocolate fudge sauce, then decorated with grated chocolate, make this chocolate fudge sundae a sure winner with all the family.
85g (3 oz) dark muscovado sugar/soft dark brown sugar (⅓ cup)
180ml (6 fl oz) single/table cream (¾ cup)
55g (2 oz) cocoa powder, sifted (½ cup)
You will also need 4 sundae glasses
For the sundaes
Whip the cream until it just holds soft peaks and put to one side.
For the chocolate fudge sauce
Put the butter, sugars, and cream in a pan over a low heat until the butter has just melted, stirring now and again. Remove from the heat.
Now stir in the cocoa powder and beat until the sauce is smooth and glossy. Keep it warm while putting together the rest of the sundaes. If it becomes too thick, just add a little boiling water.
(Not all the sauce may be needed but it will keep refrigerated for up to two weeks. It will thicken as it cools and will eventually become solid, and it can be warmed through again to create a pouring sauce.)
Drizzle 1 tablespoon of the chocolate fudge sauce around the insides of each sundae glass.
Add 2 scoops of ice cream to each glass.
Then top each glass with a large dollop of cream.
Now slowly spoon 2 tablespoons of the chocolate sauce over the top, letting it run through the cream and ice cream.