COOKBOOKS GALORE

 Thought I’d try and make up for not posting for a few months and post another recipe. These are one of my favourite things to eat. My Mum was a great baker and made them regularly. You can buy ready made short crust pastry or make your own. Preheat oven 180C/gas4 You need a 12 hole bun tin. Grease the holes in the tin. Pastry : 225g plain flour, 110g butter, 1 egg beaten, 50g caster sugar Rub the fat into the flour till breadcrumbs. Add the egg to the sugar and add to the bowl and mix together. Add the flour then mix into a dough. Wrap in film and put in the fridge for 30 mins. Custard: 40g caster sugar, 4 medium egg yolks, 1/2 tspn vanilla extract, 300 ml warm milk and 1/2 tspn grated nutmeg.  Mi the caster sugar, egg yolks and vanilla extract together then stir in the warm milk. Keep stirring until the sugar is dissolved. Take pastry out of the fridge and roll out on lightly floured surface to 2mm. Use a cutter slightly bigger than the holes in the bun tin and cut out 12 rounds. Pre

 I’m still alive! No excuses really, just life, even at 80, is hectic! I’m not usually a fan of cupcakes as I find the topping rather too much. I did enjoy these when my friend brought some recently. I love peanuts, peanut butter, well anything with peanuts, and peanuts with chocolate - heavenly! They’re very easy to make as it’s just a chocolate sponge mixture, and the fun’s in the topping. Preheat oven 190C/gas 5 12 hole bun tin with 12 paper cases 125g softened butter, 125g caster sugar, 2 eggs, 2 tbsps milk, 100g st flour and 3 level tbspn cocoa. Beat butter and sugar till light and fluffy. Add the eggs and milk, then the flour and cocoa.Beat together till smooth. Divide batter between the 12 cases and bake for 12-15 mins. Leave to cool on a wire rack. Make the topping: 200g cream cheese, 60 g soft butter, 125 g soft or crunchy peanut butter, 125g icing sugar (sieved), packet of chocolate peanuts Beat the cream cheese then add the butter and peanut butter till smooth. Gradually bea