Chocolate Marshmallow Log

Serves 8-10

Chocolate log:

6 eggs (separated)

150g castor sugar

50g cocoa

1 tsp vanilla extract

Cocoa powder, for dusting

Marshmallow filling:

4 egg whites

1 cup (250ml) castor sugar

1 tsp vanilla extract

Chocolate glaze:

55g dark or milk chocolate

1/4 cup (60ml) cream

2 tbsp (30ml) golden syrup or honey

1 tsp vanilla extract

Chocolate wafer biscuits, to garnish 

To make the Swiss roll: Preheat the oven to 180°C and line a large baking sheet with baking paper. 
In a large, clean bowl whisk the egg whites until thick and stiff, then slowly whisk in 1/4 cup of castor sugar. 
In another bowl, whisk the egg yolks and the remaining castor sugar until the mixture is very thick and pale (about 10 minutes). Fold in the vanilla and sifted cocoa powder.
Lightly whisk 1/3 of the whipped egg whites into the egg yolk mix to lighten it, then fold the remaining egg whites in, taking care to knock as little air out as possible. 
Pour the cake batter into the lined baking sheet and bake in the preheated oven for 20 minutes or until springy to the touch. 

While the sponge is baking, prepare the marshmallow frosting. Place the egg whites in a large glass or metal bowl and set over a saucepan of gently simmering water. Using a hand beater, whisk the egg whites until soft peaks, then slowly start sprinkling in the sugar. 
Whisk the meringue until it is warm to the touch, then remove from the heat, add the vanilla and beat until cool. 
Remove the cake from the oven ad allow it to cool a little before turning it out onto another piece of baking parchment which has been dusted in cocoa powder.

Make the glaze by combining all the ingredients in a bowl, microwave until the chocolate is melted and the glaze is smooth. Cool to room temperature before drizzling over the log. Top the chocolate log with remaining marshmallow frosting and sprinkle with chopped up wafers or chocolate wafer bars. 

To assemble, place the cake with the short side closest to you, then spread with the marshmallow, leaving a border at the end furthest from you. 
If you want, you can toast the marshmallow using a blow torch (or place under a very hot grill) until golden brown. 
Roll the cake up tightly, trim off the ends if necessary and dust with cocoa powder. 

Camembert rosemary bread with honey and walnuts

Serves 4-6

850 g bread flour

15ml (1 tbsp) sugar

15ml (1 tbsp) salt

55 g unsalted butter

360 ml milk, scalded

240 ml warm water

7g sachet active dried yeast

olive oil, for drizzling

30 ml (2 tbsp) chopped rosemary

250g Camembert wheel

100g walnuts

30 ml (2 tbsp) honey

Preheat the oven to 200°C.

Stir the flour, sugar and salt together. Stir the butter into the warm milk and allow to cool to room temperature. Place the water in a bowl and add the yeast. Wait one minute before whisking and adding the cooled milk. Stir in the flour mixture to form a rough dough. Knead the dough until perfectly smooth, either by hand or machine. 

Allow to rest for 10 minutes. Place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size. Knock the dough down by kneading it gently to push out the air. Break off a fist size piece of dough and roll out into a small circle.  

Wrap the dough around the wheel of Camembert and set aside. Roll the rest of the dough out into a rectangle, brush with olive oil and sprinkle with chopped rosemary. Roll the dough up into a sausage and then cut the sausage in half lengthwise, leaving the top still attached. Twist the two pieces around each other then form into a circle around the Camembert, pressing the two ends together. 

Cover and leave to rise in a warm place until doubled in size. Brush with olive oil, sprinkle with walnuts and bake the bread at 200°C for 30-40 minutes or until golden and firm. The bread is ready when it makes a hollow sound when tapped on the bottom. Drizzle the walnuts with honey and serve immediately while still warm.

Swedish Waffle Rosettes

Makes 30

1 cup (250ml) cake flour

pinch of salt

2 tsp (10ml) castor sugar

2 large eggs

1 cup (250ml) milk

1 tsp (5ml) vanilla extract

Vegetable oil, for deep-frying

Golden Syrup, for serving

Icing sugar, for dusting

Combine the flour, salt and sugar together in a medium-sized bowl. 

Whisk the eggs, milk and vanilla together separately then slowly whisk into the dry ingredients. 

Heat the oil in a deep-fryer or pot until 180 degrees Celcius. 

Using a Swedish waffle iron, dip the iron into the hot oil first, then into the batter. Remove the iron from the batter then dip in a second time before placing into the hot oil. Allow the waffle to cook in the oil until it starts turning golden, then push it off the iron using a skewer or chopstick. Fry until golden brown, then drain on paper towel. Repeat with the remaining batter. 

Serve warm with dustings of icing sugar and pools of golden syrup. 

Salted Caramel Sauce

Makes 500ml

1 (395g) tin condensed milk 
250ml (1 cup) cream
3 tbsp (45ml) brown sugar (like Demerara or Muscovado)
Pinch of good-quality salt (I used local Oryx desert salt)

Place the condensed milk, cream and sugar in a small saucepan and stir over low heat until the sugar is dissolved. Bring to the boil and simmer, stirring constantly until golden brown. Allow to cool, then sprinkle in the sea salt. 

1954 Sticky Toffee Date Pudding

Serves 6-8

250g dried, pitted dates
250ml (1 cup) hot water
1 tsp bicarbonate of soda
250g cake flour
250g butter
1 tsp (5ml) baking powder
2 large eggs
100g (1/2 cup) brown sugar
100g toasted pecans or walnuts, chopped

Soaking syrup:
60g butter
1 cup sugar
11/2 cups milk
2-3 tbsp sweet sherry (optional, or add 1 tsp vanilla)

Preheat the oven to 180C, fan-forced 160C. 
Grease 12 small dariole moulds or ramekins or a large 26 x 16 baking dish. 
Place the dates in a medium bowl and pour over the hot water. Sprinkle over the bicarbonate of soda and allow to stand for 30-45 minutes or until very soft. 
Place the softened dates (and the water) in a food processor with the rest of the pudding ingredients (except the nuts) and blend until smooth and combined. Stir in the nuts then pour into greased individual moulds or one large dish. 
For small puddings, bake for 10-15 minutes and large pudding, 30-35 minutes or until a skewer inserted in the middle comes out clean.
In the meantime, make the syrup; place all the ingredients in a saucepan and bring to the boil. Keep hot. 
Pour the hot syrup over the puddings as soon as they come out the oven. 
Serve immediately with salted caramel sauce

Romany Creams

Makes about 20

250g butter, softened

1 cup white sugar

2 ½ cups desiccated coconut

2 cups cake flour

50ml cocoa powder

1 tsp baking powder

pinch of salt

100g dark or milk chocolate, melted, to sandwich

Cream the butter and sugar until light and fluffy.

Add the coconut and sifted dry ingredients and mix to form a soft dough.

Roll tablespoonfuls of the mixture into 3cm sausages then place on a lined baking tray and flatten slightly with your fingers. Scratch the surface of the biscuits with a fork to create a rough texture.

Bake in a preheated oven at 180C for 10-12 minutes or until firm.

Allow to cool then sandwich two biscuits together using the chocolate. Allow to set then store in an airtight container for up to 2 weeks.

Great Granny Beatrice's Almond Cake

Serves 8-10

50g flaked almonds

5 large eggs

250g Natura Golden caster sugar

1 tsp vanilla extract

250g ground almonds

80ml (1/3 cup) crushed plain biscuits (about 6 biscu

its) - I used Marie Biscuits

zest of 1 lemon

1 cup frozen raspberries (optional), dusted in flour

Natura icing sugar, for dusting

Line a 18-20cm springform cake tin with baking paper then sprinkle half the almonds on the bottom. Preheat the oven to 180 degrees celcius (160 degrees for a fan-forced oven).

Whip the egg yolks with 200g of the sugar and the vanilla with an electric or stand mixer until very pale, thick and light. 

In a clean, seperate bowl, whip the egg whites until soft peak stage, then gradually add the remaining 50g of sugar until thick and glossy. 

Combine the ground almonds, biscuits, and lemon zest and fold into the whipped egg yolks alternately with the whipped egg whites. 

Spoon the batter into the prepared cake tin then press the flour-dusted raspberries into the batter. Sprinkle with the remaining flaked almonds over the top and bake in the preheated oven for an hour and a half until a skewer inserted into the middle comes out clean. Allow to cool completely before unmoulding. 

Serve with a dollop of softly whipped cream and a dusting of icing sugar.