Rich Marble Butter Cake

This is a very simple rich butter marble cake with the below recipe as a compliment to all viewers.

Ingredient 1
250 butter
200-250g castor sugar
4 eggs
1 tsp vanilla
250g self raising flour
4tbsp milk - you can get the full cream milk in drinking packet form
1tbsp cocoa powder, mix with 3tbsp of hot water- stir it throughly ***

Method 1

-Put butter and sugar and use low speed to mix evenly.
-Change to medium speed and beat until light.
-Add 1st egg (1 at a time)
-Beat till all creamy and scape down sides of ingredient to get a better mix
-Add in vanilla and mix well
- Divide flour into 3 portions and slowly mix into mixture . (USE LOW SPEED)
-Finally add in milk
-Use 1/4 portion of the butter portion mixture to mix with Cocoa Mixture**
-Pour 3/4 into a square 22cm lined greased tinned baking tray
-Use a spoon and scoop cocoa mixture on top of butter mixture.
-Use a knife to divide evenly the mixture
-Bake 180'C for 45 mins

Cranberry Crepe

Cranberry, blueberry, strawberry...any berries power that you would love to go with.
The Crepe goes well easy with any topping, such as banana caramel rollover too

I simplying love the banana rollover...

Crepe Ingredient:-
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted


Instruction

1.In a large mixing bowl, whisk together the flour and the eggs.
2.Add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
3.Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Toppings (Optional)
-Banana Caramel
-Strawberry topping
-Chocolate frosting topping

Peach CustardTart

This is a easy simple recipe which I tried for the 1st attempt and I cannot resist once again to make it

Is non-bake and coated with egg custard while topping up with Peach which I bought from canned tin....
The base is filled up with digestive biscuits which make the whole recipe so delicious and healthy to go for tea-break!

Ingredients for Crust
-250g digestive biscuit, ground
-110g melted butter

Ingredients for pastry cream
-2 cups of milk
-1/2 cup of sugar
-1/2 tsp vanilla extract
-5 eggs yolks
-4 tsp all purpose flour
-a pinch of salt
-4tbsp unsalted butter, softened
-1 can Peach halves in syrup

Instructions
1. Combine digestive biscuits and melted butter into a large bowl and mix evenly
2. Transfer to an 8 inch tart tin and refrigerate for 2 hours

Instructions
1. To make pastry cream, place milk, 1/4 cup sugar, vanilla essence into a saucepan and cook in medium heat.
2. COmbine egg yolks and remaining 1/4 cup sugar in a bowl and whisk until mixture is pale and thick.
3. Add flour and salt, whisk to combine
4. when milk abt to boil, remove from heat.
5. Slowly dribble hot milk into egg yolk mixture and stir continously.
6. when all milk added into mixture, place mixture into saucepan and over medium heat.
7. Stir constantly till it bubbles and thicken.
8. Remove from heat, transfer to bowl and stir in butter until blend
9. Place a piece of cling flim over pastry cream to prevent skin from forming,
10. leave to cool. You can leave for a 1 day in advance and refrigerate
11. To assemble, pour cool pastry cream into tart shell and slice and arrange peaches on top. Refrigerate until ready to serve