TRADITIONAL CHRISTMAS PUDDING

TRADITIONAL OLD FAMILY RECIPE

CAN MAKE INDIVIDUAL PUDDINGS OR LARGER ONES FOR THE DAY

225g sultanas
225g currents
175g raisins
50g mixed peel
1 orange zest
1 orange juiced
3 tbsp milk
2 tbsp brandy
175g butter melted
150g plain flour
150g fresh bread crumbs
2 tsp mixed spice
1 tsp nutmeg grated
Pinch of salt
100g muscovadvo sugar
3 eggs beaten

In a bowl mix the raisins, sultanas, currents & mixed peel with the zest and juice of the orange, add the milk and brandy and stir well, leave to one side for the fruit to absorb the juices, approx 30 minutes, (don't worry we are going to add lots of brandy over the weeks while it matures).  Put the butter in a pan to melt slowly.  In a separate bowl sieve or whisk the flour, spice, nutmeg and salt together.  Once the butter has cooled slightly add it to the fruit and stir well, add the beaten eggs, then add the sugar and lastly add the spiced flour and mix gently but well so there are no flour pockets. 

Grease you pudding basin with butter fill 9/10ths, cover with a pleated piece of tin foil and tie down with butchers string, making a handle at the same time for ease.  To cook a large pudding, place on a trivet in a deep pan with water half way up the pudding basin, bringing to the boil and then turning down to a simmer for 3-4hrs.  If you want to make small individual puddings then I put them in deep roasting tin, halfway filled with boiling water and bake for 1 hr.

ANY BONES WILL DO, BOIL & SQUEEZE ALL THE LOVELYNESS OUT OF THOSE BONES

I AM KNOWN FOR TAKING LEFTOVER BONES FROM FRIENDS AND FAMILY DINNERS, YOU CAN NEVER HAVE ENOUGH STOCK, NO MATTER HOW SMALL OR HOW LARGE A STOCK POT, I RANGE FROM 1 LITRE TO 30 LITRE POTS...

THE BASE FOR MOST STOCKS:
3 whole carrots
2 onions skin too
3 sticks celery
1 leek
2 bay leaf
10 peppercorns
Water
Seasoning

Place all the above in a pan with any left over roasted bones or fish shells, any gravy etc and bring up to a gentle simmer, then just turn down the heat so only a few bubbles are popping through the stock, and leave to tick over for 2-3hours.  This method helps to keep the stock clear, if you don't mind a cloudy stock then crank up the heat and boil away for approx 1hr.  I sieve the stock and put in a container and into the fridge, after a few hours I can then skim off the set fat, now I really really want to keep the fat in the stock, however my waistline is already two countries, (Australia & American) so I do remove it. 

If I am making a fish & chicken stock as the picture above shows, I like to pan fry the prawn shells on their own and bash them with the end of a rolling pin, then add the chicken bones and when up to heat add the water, I don't add all the veg on this one as the prawns add so much depth.

Once the stock is made and consistency is what you want, I sieve and then taste, this is when I add the seasoning, not before, in order not to concentrate the seasoning.

Stock is like making magic.

ROASTED GARLIC FRITATA WITH CABBAGE FLOWER

SIMPLE FAST & FABULOUS

10 fresh eggs

1 bulb garlic sliced

Sprinkle of crushed chillies

Salt & pepper

Cabbage flower leaves

dash ooil

Heat the frying pan and gently cook the garlic until soft, brown and nutty.  Crack the eggs in a bowl, whisk, season  & add the garlic, gently mix and return to the medium hot pan, gently using a metal spoon as the fritata cooks drag the edge of the fritata to the centre whilst tipping the pan to allow the runny egg to pour back into the gap you just created, do this only until most of the runny egg stops, then place under a hot grill for a few minutes to set the top.  sprinkle with crushed chillies & cabbage flower leaves.





KEDGEREE & MOLLET EGGS

WONDERFUL BREAKFAST KEDGEREE WITH JUST SOFT BOILED EGGS



1 small shallot fine diced
1 tbsp butter
dash ooil
1 tbsp curry powder
1 tbsp turmeric
350g rice
700g chicken stock
salt & white pepper
pinch cayenne pepper
500ml milk
2 fillets natural smoked haddock
6 soft boiled eggs
small bunch flat leaf parsley

Boil the eggs, I put the eggs from the store not the fridge and cook start from finish for 6 minutes, then run under cold water and leave to rest, this will give you a almost just set boiled egg, these are called mollet eggs.  In a pan melt some butter and ooil and gently pan fry the shallots, after a few minutes add the turmeric and curry powder, stir in well and then add the rice and coat well, but very gently in the spiced onion, add the chicken stock and place on the lid, cook for 10 minutes without touching the lid at all, then turn off the heat and leave to stand for another 10 minutes.  Meanwhile bring the milk to just under a simmer and poach the haddock, drain and flake in big chunks.  Take the lid of the rice and gently fork through, taste and adjust the seasoning and curry powder, flake in the haddock and very very gently fold, peel the eggs and cut in half or quarters and place on top of the kedgeree, sprinkle with chopped or torn flat leaf parsley.

FORAGE FOR FREE FOOD SUMMER SUNDAY'S

HA HA THIS IS A GREAT MEMORY, THROUGH SUMMER EVERY SUNDAY IS OUR FORAGE FOR FREE FOOD DAY AND THIS WAS A BONUS TO FIND A HARVESTED FIELD OF CORN WHERE THE FARMER HAD MISSED SECTIONS HERE AND THERE SO WE COLLECTED AS MUCH AS WE COULD CARRY FOR OUR CHICKENS, IT TURNS OUT IT WAS  COMMERCIAL MAZE NOT CORN AND WAS TOO HARD TO USE, EVEN AFTER 1HR OF BOILING THE KERNELS OFF THE COB HA HA !!!

HUSBAND DEEP IN THE BUSHES PICKING APPLES, ELDERFLOWER'S AND COB NUTS

PORTABLE VEGETABLE GARDEN

HARVEST OF THE VEGETABLES WE GREW ONLY IN POTS DUE TO MOVING HOME, AND WE WERE ABLE TO MOVE THEM WITH US

FIRST VEG PATCH & CHICKENS 2007

FABULOUS THE START OF OUR SELF SUFFICIENT LIFESTYLE, GREAT VEG CROP AND LOTS OF LESSONS LEARNED IN ONE SEASON, CANT WAIT TO START WINTER VEG CYCLE, SCARECROW MADE BY MY FABULOUS SON

OUR MINI SMALL HOLDING GROW WHAT YOU CAN

RAISED BEDS WHICH WE TURNED OVER THE EARTH ANOTHER SPADE DOWN SO THAT WE CAN HAVE DEEP RAISED BEDS

BEDS TURNED WITH MANURE AND ORGANIC FEED, SEEDS SOWN NOW JUST WAIT TO SEE WHAT GROWS

CABBAGES, LEEKS, CAULIFLOWER, PEPPERS, AUBERGINES, POTATO'S, ASPARAGUS, BROCCOLI, BRUSSELS, CARROTS, ONIONS AND GARLIC ALL UP AND GROWING

OPPS!!!  TOO MANY TOMATO PLANTS IN ALL 186 PLANTED OUT IN JUNE, WE HAD TO USE FLOWERBEDS AND EVERY SPARE PART OF OUR GARDEN TO ACCOMMODATE THEM, LOTS OF CHUTNEY AND TOMATO KETCHUP THIS YEAR!!!

TOMATO'S TOMATO'S TOMATO'S

FIRST TIME I HAVE NOT HAD TOMATO'S RIPEN ON THE VINE, SO IN HOUSE WORK NOW, AND THIS WAY I WAS ABLE TO MAKE THE 100'S OF CHUTNEYS AND TOMATO KETCHUP AND PASSATA IN BATCHES OVER FOUR WEEKS.  I LET THE TOMATO'S RIPEN NATURALLY IN TUBS UNDER SUNNY WINDOWS

FIRST CROP OF THE SEASON, WE HAD A LOVELY CHICKEN SALAD WITH BEETROOT, ONION, PEPPER AND TOMATO SALAD

CHICKENS FIRST DAY AT OUR NEW HOME, HOMEGROWN SPINACH GROWN AS A TREAT FOR THEM

LAST OF THE CHILLIES AND AUBERGINES AT THE END OF SUMMER

SEWED THE XTRA CHILLIES AND HANGING IN THE KITCHEN TO DRY OUT AND BECOME CRUSHED CHILLIES FOR USE AS AND WHEN

8TH PIRATE BIRTHDAY CAKE FOR MY PIRATE

8TH BIRTHDAY CAKE CANNON FOR MY FABULOUS PIRATE SON

CHOCOLATE SWISS ROLL & CAKE COVERED WITH CHOCOLATE BUTTER ICING, MALTESSER'S FOR CANNON BALLS, LIQUORICE AS CANNON HEAD AND CASTING, ROLO'S AS BOLTS

FLOWER POT KITCHEN ALL NIGHT BAKING FOR MARKET AFTER ALL DAY FULL TIME MUMMY & HOUSEWIFE

3AM AND BAKING BAKING BAKING, AS YOU WOULD EXPECT FLOUR BAG FELL FROM TOP CUPBOARD ALL OVER ME AND WORKTOPS AND KITCHEN FLOOR.  THIS ALL NIGHT BAKING WAS FOR MY FARMERS MARKET STALL WHILE JUGGLING NORMAL LIFE, FULL TIME MUM, HOUSEWIFE & MINI SMALL HOLDER

7TH BIRTHDAY PIRATE TREASURE CHEST CAKE FOR MY TREASURE

7TH PIRATE BIRTHDAY FOR MY FABULOUS SON

STANDARD CHOCOLATE SPONGE CAKE WITH CHOCOLATE BUTTER ICING, MALTESSER'S AS BOLT HEADS, GOLD CHOCOLATE COINS, SWEETS AS JEWELS

PIRATE SHIP CAKE FOR MY FAB 6YR OLDS BIRTHDAY

FIRST PIRATE SHIP BIRTHDAY CAKE FOR MY 6YR OLD PIRATE SON

CHOCOLATE SPONGE CAKE, CHOCOLATE BUTTER ICING, ROLO'S FOR CANNONS, MALTESSER'S FOR CANNON BALLS, CURLY WURLY AS A LADDER, CHOCOLATE FINGERS AS  RAILINGS, ICING SUGAR FOR THE OCEAN.

WONDERFUL WINTER LAMB SCOTCH BROTH

NECK FILLET ON THE BONE SLOWLY BRAISED WITH WINTER VEG IN LAMB STOCK

1lb lamb neck fillet on bone
2 sticks celery finely chopped
4 carrots, 1/2 finely chopped rest rough cut
1 leek finely chopped
1 lrg onion finely chopped
1 fresh bayleaf
2 sprigs of thyme
Lamb stock
Cup of pearl barley
4 potato's rough cut
1 swede rough cut
1 savoy cabbage chopped
Sea salt
Black pepper
knob of butter

In a large saucepan add the lamb, chopped onion, carrots, celery & leeks, lamb stock, bay and thyme, bring to a gently simmer and cook for approx 2 hrs, skim off any scum.  At this point I like to remove the bones then add the pearl barley,  potato's and swede, when tender add the savoy for approx ten minutes.  Season to taste and when ready to serve stir in the butter to add a glossy sheen and richness to the broth. 

10 MIN SPEEDY FAST RARE STEAK AND CHIPS

THIS IS ABOUT WANTING TO EAT ASAP, SUPER FAST COOKING WITH PREMIUM QUALITY INGREDIENTS STILL EQUALS A FABULOUS DINNER

CHILLI FARMS HOME REARED RIBEYE STEAK WITH STEALTH SKIN ON FRIES BY LAMB & WESTON.  STEAK DUSTED IN MONTREAL SEVEN PEPPERS & SEA SALT RUB

10 oz ribeye steaks
Fries
Rub of ooil
Seven pepper spice
(pink, green, black & white ground peppercorns, crushed chillies, red & green pepper spice)
Sea salt
Chopped onion & garlic

Leave the steaks out to come up to room temperature for approx 2 hrs before cooking, especially if you are cooking them blue or rare, rub the steaks with ooil and season, or rub in the seven pepper spice, in a pre heated hot pan or griddle sear the steaks for approx 2 min each side for rare, cover the steaks with foil in the pan and leave to rest while you cook the fries and any accompaniments, serve and with the juices the steak has released pour over the steaks, if you are making a sauce add these juices to the sauce.  Perfect juicy rare seasoned steak and fab crispy fries in under ten minutes, quality does not mean hours of perfection.

CLIVE'S CHICKEN PISTACHIO BASIL PESTO WITH WHOLEWHEAT SPAGHETTI

RICH CREAMY PISTACHIO BASIL PESTO TOSSED WITH LEFT OVER ROAST GARLIC CHICKEN & WHOLEWHEAT SPAGHETTI & FINISHED OFF WITH A DUSTING OF FRESH PARMESAN & BLACK PEPPER

PISTACHIO PESTO

Small handful shelled pistachio's

Handful fresh basil

Single cream

Garlic

Salt & pepper

Left over roast garlic chicken

In a blender place all the ingredients except the single cream and seasoning, and blend to a paste, add the cream and mix well, season to taste.  Pour into a pan, add the shredded left over garlic roast chicken and bring gently up to just a simmer, once the spaghetti is cooked drain and toss into to sauce and serve with fresh grated Parmesan and black pepper.

GARLIC ROAST CHICKEN BUBBLE & CHILLI CHEESE LEFT OVERS

LEFT OVERS ALWAYS TASTE BETTER SECOND TIME AROUND, LEFT OVER ROAST CHICKEN PAN FRIED IN THE ROASTING JUICES AND FAT WITH LEFT OVER CHICKEN ROASTED GARLIC POTATO'S

Straight from the fridge into a hot frying pan, no prep needed, to warm through, any roast left overs can go in, cabbage and sprouts would be perfect, crush the potato's if you want.  Top with a gooey melting cheese and pop under the grill, a great lazy yummy brunch dish, comfort food especially when you can soak up all those roasting juices in your potato's mmmmmmmmm.

MR TOAD IN THE HOLE

NO WONDER THIS IS SUCH A BRITISH FAVORITE, EXCELLENT LOCAL PORK SAUSAGES, BATTER WITH EGGS FROM THE GIRLS AND POTATO'S FROM THE GARDEN

HISTORY STATES, THAT ON A FAMOUS SCOTTISH GOLF COURSE A GROUP OF GOLFERS WERE UNABLE TO FINISH THE 18TH HOLE DUE TO A TOAD POPPING OUT OF THE PIN HOLE, MOST DISGRUNTLED, THE CHEF DECIDED TO MAKE THEM THIS DISH TO CHEER THEM UP AND HENCE TOAD IN THE HOLE WAS NAMED 

CREAMY BUTTERY FLUFFY MASH WITH ONION GRAVY, PEAS & TOAD IN THE HOLE

TOAD IN HOLE BATTER
200g plain flour
200g milk, (weigh the milk)
200g beaten eggs
Salt & pepper

Brown off the sausages, place a roasting tin in a hot oven, 200 degrees, beat the eggs into the four, then whisk in the milk & season well.  Pour the batter into the hot hot tin really fast, throw in the sausages and get the tin back in the oven, don't be tempted to open the oven door.  Cook for approx 30 minutes.

PERFECT MASH
King Edward potato's
Butter
Cream
Salt & pepper

Boil or Bake the potato's whole, leave to cool slightly and rub off the skins.  Push through a ricer into a pan of warm cream & melted butter, and mix well, season to taste.

ONION GRAVY
3 large onions sliced
2 tsp sugar
Dash ooil & butter
Chicken stock
1 tbsp butter mixed with flour

Melt the butter in the ooil, gently pan fry the onions for approx 20 minutes, add the sugar and caramelized for another 10 minutes until they are deep in colour.  add the chicken stock and simmer to thicken, if you need a thicker gravy add some of the butter flour paste and whisk in well, taste and adjust seasoning with salt, pepper & sugar.

COCONUT, BROCCOLI & LIME TOM YUM SOUP

FAB CHICKEN STOCK BASED COCONUT, BROCCOLI AND TOM YUM SOUP WITH FRESH CORIANDER AND SEASONIG



1/2 chicken stock
1 bunch coriander
1 spring onion chopped
1 red chilli chopped
1 lemon grass chopped
1/2 can coconut milk
1 juice of lime
2 tsp tom yum paste
salt & pepper to taste
Whole bunch broccoli

Put the chicken stock in a pan and bring to a simmer add the broccoli, spring onion, chilli, coriander, lemon grass and coconut milk bring back to a simmer and add the tom yum paste, taste and adjust with the lime juice and salt and pepper to your taste.

BURGER, CHICKEN BREAST, CHEESE & BACON WITH MAYO

SIMPLE BASHED CHICKEN BREAST, DRY FRIED AND TOPPED WITH CHEESE, MAYO, CRISP ICEBERG LETTUCE AND OAK SMOKED SWEETCURE BACON.

THANK YOU FLOWERS

`

SUCH LOVELY THANK YOU FLOWERS FOR A WONDERFUL EVENING & SUCH A BIG THANK YOU FOR SUCH GREAT COMPANY

OH STRAWBERRY'S & CLOTTED CREAM

SUMPTIOUS NAUGHTY OUT OF SEASON STRAWBERRY'S & CORNISH CLOTTED CREAM

IN ONE OF MY FAVOURITE BONE CHINA CUPS

VIVA YANKEE DOODLES & VERY MERRY COOKING...

FABULOUS YANKEE DOODLE'S NIGHT WITH OUR MOST EXCELLENT OLD CUSTOMERS RELIVING ALL OUR FAVORITE NIGHTS SPENT DRINKING BEER (SADLY NO MICKEYS BIG MOUTH BEER, (damm you miller genuine draft...), CHOCOLATE SPIDER COCKTAILS, JOSE CURVEO, PONCHE CABALLERO AND FABULOUS FOOD.

STARTERS WERE LOADED SKINS, STRAIGHT UP ONION RINGS, NACHOS AND HOT LOUSIANNA BUFFALO FRIED CHICKEN WITH CREAMY BLUE CHEESE DIP.

FINE VEGETABLE FAJITAS WITH MANGETOUT, ASPARAGUS, BABY LEEKS & CORNS, FINE GREEN BEANS, BABY COURGETTES, BELL PEPPERS & ONIONS MARINATED IN AUTHENTIC FAJITAS SPICES, SERVED WITH WARM SOFT FLOUR TORTILLAS, SOUR CREAM, GUACAMOLE & RAW TOMATO & CORRIANDER SALSA

CHICKEN FAJITAS MARINATED IN AUTHENTIC MEXICAN SPICES AND SIZZLED WITH BELL PEPPERS, ONIONS, SOFT WARM FLOUR TORTILLAS, SOUR CREAM, GUACAMOLE AND RAW TOMATO CORRIANDER SALSA & CRISP SALAD

THREE AMIGOS STACKED CHICKEN BREAST BURGER, THREE CHICKEN BREAST CHARGRILLED AND EACH BREAST TOPPED WITH MELTING CHEESE, MAYO AND CRISP LETTUCE, STACKED AND FINISHED OFF WITH SIX RASHERS OF OAK SMOKED CRISPY SWEETCURE BACON, SERVED IN A TOASTED SESAME BUN WITH STEALTH SKIN ON FRIES AND SIDE OF HICKORY BBQ SAUCE

CORIANDER & RAW TOMATO SALSA, RIO MIX CHEESE, LA PERLAS HOT SALSA & BELL PEPPERS MELT FILLED FLOUR TORTILLA, CHARGRILLED AND SERVED WITH STEALTH SKIN ON FRIES, SIDE OF RAW SALSA SALAD AND SOUR CREAM

 RICH DARK CHOCOLATE GANACHE CAKE WITH SWEET CHOCOLATE PASTRY

MISSISSIPPI MUD PIE AGAIN !!!

THIS I WILL DO TOMMORROW...

AUTHENTIC  FAJITAS SPICE DRY RUB
Garlic powder
Corn masa flour
Salt
Soy sauce
Papain
Plack pepper
Crushed chilli peppers
Soft brown sugar
Ground coriander
Cumin
Parsley
Lime zest
Mix all the above in 2 part oil to 1 part spices

FRESH FAJITAS MARINADE
Lime juice
Coriander
Black pepper & salt
Pinch garlic powder
Pinch brown sugar (to taste)
1 tsp oil to stop mix burning in the wok

Meat, fish or vegetables
Bell peppers sliced
Onions sliced
Sides of set sour cream
Guacamole
Raw tomato salsa
Flour tortillas
Crispy lemon lettuce
lime juice

Marinate your meat or vegetables in the fajitas spices for at least half a day.  This is a fast cook, so have your salad and dips all ready to go and flour tortillas standing by ready to warm through in the oven for approx 2 minutes.  If you have a griddle platter to serve your fajitas sizzling, put it on the medium heat.  In a hot wok add the marinated fajitas, you want the spices to catch a little on the bottom of the wok, when 3/4 cooked add a egg cup of water and put a lid on the wok to steam the fajitas for approx 1 minute or so, remove the lid and add the bell peppers and onions and cook on for a further minute, serve on the sizzling platter and squeeze half a lime over the sizzling fajitas.

THREE AMIGOS STACKED CHICKEN BURGER
3 chicken breasts
3 slices of real cheese
6 rashers sweetcure bacon
Iceberg lettuce
Mayo
Sesame bun
Fries

Take the chicken breast approx 4-5oz in size, put in a large food bag and bash gently with a rolling pin just to level the chicken breast out for even cooking.  Toast the bun.  On a griddle cook the bacon & chicken  breasts, only turning once, when just cooked turn over again and topp with a slice of cheese and allow to melt.  Put the base of the bun on a plate and put one chicken breast, top with mayo and small handfull of iceberg lettuce, do it again and do it again and top with bacon,  Serve with fries.

TOMATO CORIANDER AND THREE CHEESE QUESADILLA
Large flour tortilla
Mozeralla cheese
Red leicester cheese
Mature cheddar
Raw tomato coriander salsa
La perla salsa
diced bell peppers & onions

In a jug mix the three cheeses, salsa, raw salsa, bell peppers and onions and melt.  Heat a frying pan or griddle.  fill half the flour tortilla with the melted cheese and salsa mix and fold in half, place on the griddle and cook for approx 3 minutes each side.  Serve with fries, salad and a side of sour cream.

RAW TOMATO CORIANDER SALSA
3 Beef tomato's
Bunch fresh coriander
1/4 cuecumber
1/4 raw onion
Salt and Pepper
Fresh lime juice

De-seed the tomato's, finely chopp the tomato's, cuecumber, onion and coriander, mix well and squeeze over the lime juice, taste and season with salt and pepper to taste, chill for at least 2 hrs.
This is also so great in salads, mixed with rice and used in wraps.

LA PERLA'S SALSA
1 tin top quality tomato's
1 lime
1 red hot chilli
Handful jalapenos
Lots of salt
1 onion
20 stalks of corinader
Big dash of tom puree

In a blender add all the ingredients and blend well, taste and adjust the lime, salt and tom puree to your likin.  This needs to be served cold.

BEST EVER BLUE CHEESE DIP/SAUCE
Really good blue cheese
Double cream

This is such a excellent sauce, great for chicken, burgers, pasta and dipping anything in...  Warm up the double cream and drop chunks of the blue cheese into the cream, gently almost melt together, turn off the heat and de-cante and leave in the fridge to cool.

MISSISSIPPI MUD PIE
Recipe is in Octobers blog

SMOKED TROUT & COURGETTE SALAD WRAP

SMOKED TROUT LAYERED ON A WHEAT FLOUR TORTILLA WITH WATERCRESS, ORANGE PEPPERS, FRESH JALAPENOS, COURGETTE SLICES, AVOCADO AND FRESH CORIANDER, DRIZZLED WITH SOME MAE PLOY SWEET CHILLI SAUCE



FABULOUS CREAM TEA WITH THE GIRLS

HANDMADE CHOCOLATE & ORANGE CREAM ECLAIR'S

INDIVIDUAL MISSISSIPPI MUD PIE CHOCOLATE TARTS

VICTORIA SPONGE EACH LAYER WITH BUTTER CREAM, THICK WHIPPED CREAM & STRAWBERRY JAM

WILD ALASKAN SMOKED SALMON WITH CUCUMBER

LOCAL BAKED HAM WITH DIJON MUSTARD

TRADITIONAL CUCUMBER

PLAIN SCONES READY FOR LASHINGS OF CORNISH CLOTTED CREAM & STRAWBERRY JAM, WHICH GOES FIRST?

ALL TO DO NOW IS TO ENJOY WITH MY GREAT FRIENDS

ECLAIR'S
90g butter
60ml milk
65ml water
150g plain flour
1/2 tsp salt
1 tsp sugar
4 med eggs
whipped cream
melted chocolate
some icing sugar

Basic wet and dry method, melt the butter in the milk & water, bring to the boil, take off heat and beat in the flour, salt & sugar with a wooden spoon, beat well till you have a smooth dough.  One at a time beat in the eggs fast, don't over beat. 

Place the choux pastry into a piping bag and on a greased tray pipe out a thick line approx 6" long.  Bake 30 minutes at 200 degrees.  Cool on a wire rack and when cooled stuff with cream and top with chocolate or icing.

MISSISSIPPI MUD PIE CHOCOLATE CAKE
PASTRY
8 oz plain flour
140g butter
2 tbsp sugar
2 tbsp water
2 tbsp cocoa powder
Rub the butter into the cocoa and plain flour, add the sugar and water and bring to a dough gently, chill for 30 minutes, then roll out and line a greased tin or muffin tins.
Blind bake for 15 minutes at 180 degrees, then with out the baking beans for another 10 minutes.  Turn oven down to 150 degrees.
FILLING
8oz soft brown sugar
175g butter
150 g chocolate melted
300ml single cream
4 eggs beaten
4 tbsp cocoa powder
Cream the butter and sugar together, add the beaten eggs, one at a time, add the cocoa powder, add the cream and then the melted chocolate, pour into your pastry cases and bake for 30 minutes approx, there should be just a hint of movement still, adjust the cooking time if you are making individual tarts.

VICTORIA SPONGE
4 eggs
8oz stork
8oz self raising flour
8oz caster sugar
1 tbsp vanilla extract
Strawberry jam
Thick whipped cream
Icing sugar and butter creamed

Cream the butter and sugar together until light and pale, add the vanilla and then one egg at a time, then fold in the flour gently to incorporate air, line and grease your sponge tins and bake for approx 30 minutes at 180 degrees.  Cool and cut in half and fill each layer with butter icing then cream and top with jam, repeat on all layers.