Desserts

Serve: 6 persons

Ingredients:

Baking powder - 2 teaspoons

Banana slices - 5 

Brown sugar - 40g

Butter - 40g

Cocoa (unsweetened - 50g

Dried cranberries - 30g

Dried - raisins- 30g

Eggs - 2 

Milk - 80g

Orange essence - 10ml

Self-rising flour - 120g

Vanilla yoghurt - 80g

White sugar powder - as much as desired

Tool box:

1) Baking paper;

2) Bowl;

3) Mixer;

4) Knife;

5) Slow cooker;

Recipe:

1. Apply baking paper in the slow cooker.

Notice: Make sure you cover the sides as well to avoid the brownie sticking to the walls.

2. Warm up slow cooker.

3. Melt butter and put it into a bowl with:

a)     Baking powder;

b)    Brown sugar;

c)     Cocoa;

d)    Dried cranberries and raisins;

e)     Eggs;

f)     Milk;

g)    Orange essence;

h)    Self-rising flour;

i)      Vanilla younger;

4. Mix all the ingredients thoroughly.

5. Spread the mixture into the prepared slow cooker bowl.

6. Cook on high for 2 – 2.5 hours.

7. Remove the lid, turn off the cooker and allow to cool for 20 minutes or more.

8. Take the chocolate brownie out of the slow cooker.

9. Scatter sugar powder evenly.

10.  Put banana slices in the middle.

11.  Slice it in desired portions.

Have a nice meal.  

Serve:  4 persons

Ingredients:

1. Brown sugar – 90g

2. Butter (unsalted) – 30g

3. Caster sugar – 60g

4. Cocoa – 20g

5. Icing sugar 15g

6. Peppermint branches - 2

7. Plain flour – 110g

8. Walnuts – 40g

9. Whipping cream – 300ml

10. Salt – two pinches

            11. Sugar – 5g

Toolbox:

1. Baking paper (17cm wide)

2. Cooking pot

3. Electrical mini chopper

4. Electrical whisk

5. Two mixing bowls

6. Orange writing icing

7. Oven

8. Roll tin

9. Scales

Recipe:

1. Line the roll tin with baking paper.

2. Cut another the same size of baking paper.

Note: It can be wider for your convenience.

3. Preheat oven – Mark 7 (gas), 200˚C (electrical).

4. Put the eggs and brown sugar in the mixing bowl.

5. Use the electrical whisk to beat for around 5 minutes till the mixture gets pale brown and thick.

6. Shift in the cocoa, flour and salt, and use the electrical whisk to mix it into even dough.

7. Scrape the dough into the roll tin, level it and bake for approximately 20 minutes until it gets firm and spongy.

8. Sprinkle the extra baking sheet with 5ml of sugar.

9. When the sponge is baked invert it onto sugared baking paper.

10. Roll it up from the short end enclosing the paper within.

11. Set it aside and cool it down completely.

12. Melt caster sugar and mix it with butter.

13. Transfer it into a pot and let it cool down

14. Put 10g of icing sugar and 100ml of whipping cream in another mixing bowl.

15. With the electrical whisk beat the mass to stiff peaks.

16. Unroll the sponge.

Note: Be careful it might crack.

17. Discard the baking paper.

18. Apply melted caster sugar and butter leaving around 1 cm border, then top it with the whipped cream.

19. Put 5g of icing sugar and 100ml of whipping cream in another mixing bowl.

20. Spread it evenly over the chocolate roll.

21. Use an electrical mini chopper to chop walnuts into small pieces.

22. Spread chopped walnuts over the chocolate roll.

23. Use orange writing icing to draw whirlpool-like patterns and decorate with peppermint branches.

Note: Ideally put the chocolate roll in the fridge for several hours and serve after.

Have a nice meal.