100 g self-raising flour 100 g caster sugar Pinch of salt 25 g cocoa
50 g melted margarine or butter
1 egg 4 tbsp milk
1 tbsp vanilla extract Sauce:
100 g brown sugar 25 g cocoa 150 ml water
Method 1. Mix together flour, caster sugar, salt and cocoa. 2. Add melted margarine or butter, egg, milk and vanilla extract to above mix. Stir well to combine and place in microwavable bowl (sides should be at least 5 cm higher than the batter as the cake will rise).
3. Make sauce by combining brown sugar with the remaining cocoa and the water. Sprinkle on top of batter mix.
4. Warm water for 30 secs and tip on top of cake gently. Use a fork to gently prick a few holes in batter to allow some water to seep into it. 5. Cook on high in microwave for 5 mins.
Strawberry cheesecake Serve with ice cream or custard.
Ingredients Base:
200 g digestive biscuits, crushed 100 g butter
Filling:
1 pack cream cheese 1 packet
strawberry jelly 1 tin strawberries
Carton cream 3 tbsp caster sugar
2 egg whites 1 strawberry yoghurt
Method 1. Make the base by melting the margarine and adding the crushed biscuits. Press into a loose- bottomed tin.
2. Drain the juice from the strawberries, use 100 ml of this to melt the jelly. 3. Beat the cheese, sugar, yoghurt and strawberries together. 4. Whip the cream. 5. Whisk the egg whites. 6. Add the cooled jelly to the cheese mixture; add in the cream. 7. Fold in the egg whites. 8. Pour over the base. Leave to set for around 4 hours.
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Strand 1: Food, Health and Culinary Skills Section 4: Focus on Food