- 100g/3 1/2 oz caster sugar
- 90 ml/3 fl evaporated milk
- 40g/1 1/2, oz butter s
- 1/4 tsp vanilla extract
Step 2-Bring to the boil then reduce the heat and simmer for 5-6 minutes. Remove from the heat and add the butter and vanilla and whisk until smooth.
Step 3-Leave to cool, cover and chill for 2 hours until thick.
- 55g/2 oz butter
- 100g g/3 1/2 oz soft light brown sugar
- pinch of salt
- 90ml/ 3 fl oz evaporated milk
- 225 g/8 oz icing sugar
- 1/2 tsp vanilla extract
Step 2-Then stir until smooth, remove from the heat and leave to cool slightly.
Step 3-Sift in the icing sugar and vanilla and beat well. Leave to cool completely.
Cream cheese icing
- 125g butter, softened
- 225g full fat cream cheese
- 450g icing sugar
- 1 tsp vanilla extract
Step 2-Gradually sift in the icing sugar and the vanilla and beat until smooth.
- 25g butter softened
- 1 vanilla pod
- 225g icing sugar
- 3-4 tbsp double cream
Step 2-Split the vanilla pod lengthways and add the seeds to the butter, then sift in the icing sugar and beat until smooth .
Step 3-Add the cream and beat again until creamy.
- 100g plain chocolate ,chopped
- 140g butter ,softened
- 140g icing sugar
- 1/2 tsp chocolate extract
Step 2-Place the butter in bowl and beat until fluffy, then sift in the sugar and beat until smooth.
Step 3-Add the cooled chocolate extract and beat until combined.
- 225g caster sugar
- 4 tbsp water
- 1/4 tsp cream of tarter
- 1/2 tsp tsp vanilla extract
- 1 large egg white
Step 2-Add the vanilla and heat(without boiling), stirring, until the temperature reads 120oC on a sugar thermometer.
Step 3-Leave to cool slightly. Whisk the egg white in a large bowl until stiff, then continue whisking as you add the syrup in a thin stream and continue to whisk until smooth and thick.
- 150g plain chocolate,chopped
- 150ml double cream
Step 2-Pour the hot cream over the chocolate and mix until smooth.