Jamie

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

VIC­TO­RIA SAND­WICH

Serves 6 200g (7oz) un­salted but­ter, plus ex­tra for greas­ing, soft­ened 200g (7oz) golden caster su­gar 4 large free-range eggs 200g (7oz) self-rais­ing flour, plus ex­tra for dust­ing 1 rounded tsp bak­ing pow­der 2tbsp rose-wa­ter, plus a splash ex­tra for the fill­ing Caster su­gar for dust­ing 150ml (5fl oz) dou­ble cream 1 vanilla pod, seeds scraped ½tbsp caster su­gar 4tbsp rasp­berry jam 100g (3½oz) rasp­ber­ries, washed and squashed slightly Pre­heat the oven to 180°C/gas 4. Grease two 20cm (8in) sand­wich tins, line the base of each with grease­proof pa­per and dust the sides lightly with flour. Beat the but­ter with the su­gar till light and fluffy. Add the eggs one at a time, beat­ing in each be­fore adding the next, then fold in the flour, bak­ing pow­der and rose-wa­ter.

Di­vide the mix­ture be­tween the tins, spread­ing it evenly with a spat­ula. Bake for 20 min­utes, un­til lightly golden brown. Stick a skewer into the cen­tre: if it comes out clean, it’s done; if it’s sticky, re­turn to the oven for a few min­utes. Let the cakes cool slightly then turn out onto a rack to cool com­pletely.

Mean­while, for the fill­ing, lightly whip your cream with the vanilla seeds, su­gar and a splash of rose-wa­ter un­til soft peaks form. Pick your pret­ti­est cake and set aside. Take the sec­ond sponge and place it on your serv­ing plate. Trim the top of the cake to make it flat, then spread it with jam, fol­lowed by cream. Scat­ter over the rasp­ber­ries, top with the other cake and dust with caster su­gar.

CAR­ROT, CUMIN & CO­RIAN­DER FRIT­TERS

a lug of oil into a pan on a medium heat. Place tb­sps of the mix in and flat­ten with the back of a spoon (in batches if nec­es­sary). Fry on both sides un­til crisp and cooked through. Re­move, drain on kitchen pa­per and serve hot with yo­ghurt and le­mon. Re­move from the heat and in­fuse for about 20 min­utes. To make the rip­ple, put the rasp­ber­ries, su­gar and 1tbsp of wa­ter in a small pan and bring to the boil, then re­duce the heat and sim­mer for a few min­utes. Strain, cool, then re­frig­er­ate.

Beat the yolks with the su­gar un­til thick, stir in the milk and pour back into the pan. Cook over a low heat for 15 min­utes, stir­ring, un­til it thick­ens slightly and coats the back of a spat­ula (you can do this over a pan of sim­mer­ing wa­ter). Don’t let it boil.

Pour into a bowl, cool, then re­move the vanilla pod. Whisk the cream to soft peaks and fold into the cus­tard. Freeze in an ice-cream maker as per the man­u­fac­turer’s in­struc­tions. As it fin­ishes churn­ing, stir in the rip­ple. Trans­fer to a con­tainer and freeze for an­other hour or so. Serve in cones, sand­wiched be­tween wafers or with short­bread.

For the fill­ing

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