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Belles Recipes

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Cherry, Chocolate & Coconut Tray Bake

 

Ingredients

200g desiccated coconut

85g caster sugar

2 eggs - beaten

200g bar white chocolate - roughly chopped

85g glacé cherries - halved

 

cherry coconut traybake.jpg

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Method

Heat oven to 180°C / 160°C fan / gas mark 4.

Line a 20 x 30cm baking tray with baking parchment.

Mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries in a large bowl until combined.

Bake for 20 mins until golden brown and set.

Cool in the tin before slicing into bars.

Mincemeat Profiteroles

Ingredients

Choux buns

50g (2oz) butter/margarine

150ml (¼ pint) water

65g (2½ oz) plain flour, sifted

2 eggs (size 3) beaten

 

Filling

4 tablespoons mincemeat

1 tablespoon brandy

150ml (5 fl oz) double cream, whipped

 

To decorate: sifted icing sugar

 

Method

Melt the butter or margarine with the water in a small saucepan. Bring to the boil.

Add the flour all at once and beat until the mixture leaves the sides of the pan. Remove from heat.

When cool, add the eggs a little at a time beating vigorously.

Pipe or spoon the mixture into 12 small mounds onto a dampened baking sheet.

Bake in the oven at 220°C, 425°F, gas mark 7 for 10 minutes, then lower the heat to 190°C, 375°F, gas mark 5 and continue to bake for a further 20 - 25 minutes until golden brown.

Make a slit in the side of each bun and leave to cool on a wire rack.

When cold, spoon mincemeat into each bun.

Mix the brandy with the whipped double cream and spoon/pipe some into each bun on top of the mincemeat.

Serve dredged with icing sugar.

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