The clock in my kitchen where the goodies materialise
Before moving on to the sheer indulgence below I thought I would share this dessert with you. The above is a Lemon Cake which is served with a Hot Lemon Sauce poured over. I serve it with Vanilla ice-cream and the hot and the cold is an interesting combination.
Lemon Squares with Hot Lemon Sauce
For the sponge: 10 oz butter , softened 10 oz caster sugar 5 medium eggs
10 oz self raising flour
For the sauce: grated rind and juice of 3 medium lemons
1 oz cornflour 2 oz sugar 1 oz butter 1/2 pint of water
Method: Preheat oven to 180C/350F. Grease and line 8" square deep cake tin.
Beat butter and sugar together until pale and light. Gradually beat in eggs, fold in flour, lemon rind and lemon juice. Spoon into the prepared tin and level the surface.
Bake in oven for 50 - 60 minutes or until well risen and springy to touch. Leave to cool for 15 minutes before turning out onto rack.
To make sauce: (I do this immediately before serving) In a small sauce pan, mix lemon rind and juice with cornflour and sugar. Gradually add water, bring to boil stirring continuously. Stir in butter.
Cut cake into squares and serve sauce at table (don't forget the vanilla ice-cream)
Now for the sheer indulgence for the sweet toothed chocoholics. I have tried a number of recipes for Rocky Road Squares. This was a treat I first tasted about 20 years ago in the States when one never heard of it over here. This is the one I like best.
Double Chocolate Rocky Road Squares
4 tbsp. spreadable butter 3 tbsp. golden syrup
400gram milk chocolate or 200 each of milk and dark broken pieces
150 gram chocolate chip cookies, broken into small pieces
Handful of mini marshmallows 4 tbsp. raisins 10 Glace cherries, chopped
An 18 cm squared tin or dish, lightly oiled and the base and sides lined with a sheet of cling film
so it overlays the edges.
Method: In a medium sized pan, melt the butter with the syrup until smooth, then remove from the heat. Meanwhile melt the chocolate separately in the microwave.
Add the melted chocolate and the rest of the ingredients to the mixture in the pan and stir together.
Tip the mixture into the tin and smooth down into the corners, leveling the top as y ou do so.
When cool cover and chill in fridge for at least 3 hours.