Most children love sausages, as do adults, however I am quite concerned about the ingredients used in commercial sausages. Apart from the obviously high fat content they usually contain high volumes of salt, these home-made ones taste delicious and only take a few minutes to prepare.
Makes 16 – Serves 8
1lb pork mince
2-4 teaspoons mixed fresh herbs
1 large clove of garlic
50g soft white breadcrumbs
Salt and pepper
A little oil for frying
Heat some oil in your frying pan and cook until golden on all sides.
100g caster sugar
150g self-raising white flour
Zest of 1 lemon
Preheat oven to 210 C
Put all ingredients into a food processor and whizz for 30 seconds. Clear down the sides with a spatula and whiz again until you get a smooth creamy consistency. Spoon into your bun cases.
Place in very hot oven, as soon as buns start to rise reduce heat to 190 C. Bake for 15 – 20 minutes in total. Or until risen and golden. Cool on a wire rack.
50g butter melted
150g icing sugar
Juice of half a lemon or to taste
Combine the melted butter and icing sugar and then add the lemon juice to taste, spoon onto your cooled buns and decorate how you please.
5 oz caster sugar
5 oz plain flour
For the filling:
Approximately 1/3 of a jar of Raspberry Jam (e.g. Bonne Maman)
¼ pint of cream whipped
Preheat the oven to 180°C
Grease the baking tins with butter and dust with a little flour.
Put the eggs and the flour into a bowl and whisk until the mixture is fluffy, this will take about 10 minutes. When you lift the whisk, make a figure 8, this should hold its shape for a few seconds.
Put the flour into a sieve and sift about 1/3 into the mixture. Using a spatula fold the flour in gently until it is all mixed in and then add more flour. Repeat until all the flour has been combined.
Pour the mixture into the baking tins and bake in the oven for approximately 20 minutes. When cooked, turn onto a wire rack to cool.
Once the cake is fully cooled spread the jam over the bottom half of the cake, then pile the cream on top then sandwich the other half of the cake on top. Decorate the cake with white icing and sweets or dredge with icing sugar.