Vol Au Vent Cases

MUCH easier than you think it is. Trust me.

What are you going to need?
A pack of Puff Pastry
1 egg

How do we do it?
You might already have various size round scone or biscuit cutters, but if you don't, then you can use a glass, or an egg ring which is what I used.

1. Preheat your oven to 200 celcius.  (Make sure it's reached this temp before putting in the Vol Au Vents for maximum height)

2. Cut out as many twice as many circles as you want Vol Au Vents.

3. Put half of them on a baking tray and brush them with egg.

4. Cut a small ring out of the left over circles. Take the inside away and use the narrow ring you are left with to put on TOP of the circles already on your tray.

5. Brush again with egg.

6. Bake for approx. 12 minutes or until they have puffed up and are golden brown.

7. When you remove them from the oven, you will need to gently either pull out the centre, or push it down into the middle.

Ready to fill!  (Or you can cool them and use them later)

Dump Cake - The crowd pleaser

Don't let the name put you off. This cake could yet be the best crowd pleaser you've tried yet.  And with just three ingredients, not only is it quick and easy, but you'll be drooling by the time you pull it from the oven.  

Unfortunately I didn't get the opportunity to take a photo before it was devoured, so I'll add one next time I cook it.  But it's served warm, with cream or icecream and it has a brownie, fudgy, chewy type consistency to it.

Nigella's Ice Cream Sundae

Ingredients:
1 can condensed milk (sweetened)
100g dark choc chips
100g smooth peanut butter
crushed salted peanuts
icecream (Vanilla, Chocolate or Toffee goes well with this recipe)


Method:
1. Heat together the condensed milk, choc chips and peanut butter until melted and smooth
2. Add some hot water to make a smooth easily pourable consistency.
3. Scoop icecream into Sundae glasses and pour the fudge over the top
4. Sprinkle with crushed peanuts

To really indulge, add a wafer straw or cherry on top!