Recipe of the week comes from Pamela Kemp

Recipe of the week comes from Pamela Kemp

Vanilla Sponge Cake with Caramel Cream & Chocolate Ganache

225g Self raising flour

1 ½ teaspoons baking powder

1/5 teaspoon baking soda

Recipe of the week comes from Pamela Kemp

She has done her own take on a No bake Chocolate Cheesecake

This recipe is very rich but worth the making 

Have you got any good Cheesecake recipes we could try out?

Ingredients

McVities Chocolate Creams Crust

 2 3/4 cups (369g) McVities Chocolate Creams

5 tbsp (70g) salted butter, melted

Chocolate Cheesecake Filling

24 oz (678g) cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp natural unsweetened cocoa powder

8 oz semi-sweet chocolate, melted

1 1/4 cups (300ml) Double Cream, cold

3/4 cup (86g) Icing  sugar

1 tsp vanilla extract

 Cream Topping

1 cup (240ml) Double Cream, cold

1/2 cup (58g) Icing  sugar

1 tsp vanilla extract

Lovely decorated with chocolate eggs for Easter.

Method

1.            Melt butter, crush biscuits and mix

2.            Press into 9 inch springform tin. Set in the fridge

3.            In large bowl, beat butter, cocoa powder and icing sugar until soft and smooth

4.            Melt chocolate and

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Recipe of the week comes from Pamela Kemp

Pamela has done her own take on a Strawberry cheesecake that comes from the www.bbcgoodfood.com

We would love to here if you have any great recipes we could try

Ingredients

250g digestive biscuits

100g butter melted

1 vanilla pod

600g cream cheese

100g icing sugar

284ml pot of double cream

For the topping

400g punnet of strawberries, halved

25g icing sugar

Method

1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
2. Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using