CS-E : Cooking Successes - Engineers

This creation required planning and stock-control. Either spectacularly good or embarrassingly bad. Post Christmas, the Panettone Breads , which are normally massively over-priced, are sold off at a stupidly low price.  The crafty cook will buy a couple, and store them at the back of a cupboard, "pretending" to have forgotten about them.  Luckily, they have a long shelf-life. This pudding was made from one such panettone - without any real recipe, but generally following the classic "Bread Pudding" format. First - Select your Panettone Probably worth removing from it's interior bag Cut into thick slices, spread with butter Form a layer in an oven-proof dish Personal choice, but I added some out-of-date matured mincemeat filling. Add another layer, and mix up some eggs in milk, with a little sugar and some vanilla Pour eggy-milk mixture over the panettone, and allow to soak. Cook in an over at (suitable temperature) for (a suitable time) Yes, it's as good as...

Serves 8 Use a circular cake tin of 24cm Ingredients: For the dough 200 grams butter 200 grams caster sugar 200 grams self raising flour 200 grams plain flour 1 egg (half for the dough, other half to spread on top at the end) For the filling 6 granny smith apples (or other sour kind) 75 grams caster sugar 100 grams sultanas 3 teaspoons of cinnamon Using your hands, mix butter, caster sugar, both flours, half the egg into a firm dough, set aside on a plate in the fridge. Put the sultanas in a bowl of lukewarm water. Peel the apples and dice into little cubes. Put into a large bowl and add the sugar and cinnamon. Drain the sultanas and add to the mix, toss it around so the sultanas, apples, sugar and cinnamon are evenly distributed. Grease the cake tin with butter. Get the dough back from the fridge and split in 3 equal parts. Use 1 part to cover the base of the cake tin, a second part for the edges. Add the apple/sultana/sugar/cinnamon mixture to...

This is an old favourite, most recently revived for a lockdown Wedding Anniversary dinner!  Don't be afraid of meringue, this is an easy peasy never-fail recipe. 3 large egg whites 175g caster sugar Whipping/double cream Fruit 1. Pre-heat oven to 150 degC.  Lightly oil a baking sheet and line with grease proof paper. 2. Place egg whites in large clean bowl, with sugar measured and ready ( I used golden caster sugar here, but use white if you want a white pavlova) . 3. Whisk the egg whites until they form soft peaks and you can turn bowl upside down.  Do not over-beat. 4. Whisk in the sugar, 25g at a time, whisking after each addition until all in. 5. Construct your pavlova as desired on the baking sheet - use small spoonfuls to build the shape up around the edges. 6. Place sheet in oven and turn down to 140 degC, leave to cook for 1h. 7. Turn heat off but leave pavlova in oven until completely cold. 8.  When completely cold, whip cream and add to th...