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Scotch pasty: a favourite recipe from my early baking days
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Beetroot And Chocolate Brownies - The People s Friend
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Strawberry Chiffon Cake - My Weekly
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Method
To make this for more people, allow 1 peach and 5 or 6 strawberries per person. Peel the peach, cut away from the stone and slice roughly. Hull and slice the strawberries.
Lay on to a large square of foil and scatter with mini marshmallows. Make a foil tent folding over the top first and then crimping the sides to seal.
Lay on a baking tray. Barbecue, grill or oven bake 160C Fan/180C/ 350F/Gas 4 for 5 or 6 minutes till the marshmallows have melted.
To serve, scoop cold ice cream into each serving dish. Open the parcel carefully to avoid any steam and pour hot fruit over the ice cream. Eat at once!!
Method
Melt the butter in a saucepan, meanwhile crush the biscuits to a fine crumb and pour into a mixing bowl with the melted butter and mix together.
Transfer the biscuit mixture into a 20cm loose bottomed cake tin and press down to form a base for the cheesecake.
Place all the cheesecake filling ingredients into a mixer and place on a slow speed to fully incorporate and create a consistent texture.
Pour the filling over the top of the biscuit base and cook in the oven for 45 minutes at 130C Fan/150C/300F/Gas Mark 2.
Do not remove the cheesecake when it’s cooked, just turn the oven off and leave it to cool, otherwise cracks will form in the cheesecake.