the last of the boys was collected and then I raced to the shops, grabbing things off shelves and throwing them into my trolley.
light and not
of fresh cherries, stalks and stones removed
castor sugar ½ cup flour pinch salt 4 eggs 2 egg yolks 2 cups lukewarm milk 1 tsp vanilla extract 60g unsalted butter, melted Instructions Place the cherries on a small tray just large enough to hold them in a single layer, scatter with ¼ cup and shake to coat in sugar. Place in the freezer for 1 hour or until firm. Sift remaining sugar, flour and a pinch of salt into a bowl. In a separate bowl, whisk eggs, egg yolks, milk and vanilla until combined. Gradually whisk egg mixture into flour mixture until smooth and combined. Cover with plastic wrap and set aside at room temperature for 30 minutes, then whisk in warm melted butter. Preheat oven to 180°C (375F). Grease six 1-cup capacity ceramic or porcelain oven proof dishes then place in a large roasting pan. Divide frozen cherries between dishes and gently pour in batter. Pour boiling water into roasting pan to come one-third of the way up side of dishes then bake for 20 minutes or until just set. Serve. 3.2.2885
When I saw a recipe for Treen's Cherry Ripe Fudge Cake in Julie Goodwin's new book, Heart of the Home, I was transported back to my childhood, when I used to think it was the coolest thing in the world to hang cherries off my ears like earrings, and I munched on Cherry Ripe chocolate bars, which used to be made by MacRobertsons and came in foil and paper
I have a long held weakness for Cherry Ripe chocolate bars and this is a slice that I really enjoy. I do not make this slice very often and usually when one of the supermarkets has glace cherries on sale, thus limiting both the production and consumption
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Love Cherry Ripes. Well these Thermomix Cherry Ripe Biscuits are for you. Packed full of yummy Cherry Ripe pieces, they also contain both milk chocolate and cocoa which makes them perfect for all the chocoholics out there