Party Recipe Ideas   

'Anchor' Chocolate Flavour Mousse Bouncing Bunny Easter Cup Cakes

Makes: Approx 18 ‘rabbits’                       

You will need: 

225g (8oz) Anchor Spreadable butter

225g (8oz) Caster sugar

225g (8oz) self raising flour

5ml (1tsp) Baking Powder

4 medium eggs

5ml (1tsp) vanilla extract

Cake cases

Black grapes, halved (for feet)

Anchor Chocolate Flavour Mousse Real Dairy Cream

Mini marshmallows (for noses & eyes) or white chocolate chips

Tube black icing or currants

Dried mango or apricots, cut into thin strips (for whiskers)

How to make:

Preheat oven to Gas 4  180C  350F

Place into a large bowl the: Anchor Spreadable butter, sugar, flour, baking powder, eggs and vanilla extract

Beat together until the mixture is thoroughly combined together and creamy in texture

Place a large spoonful of the mixture into each paper case

Place into preheated oven and cook for about 20 mins until well risen and golden

Allow to cool before decorating

Slice a piece off the top of the cake to make the ears – cut in half to make two ears (use a cocktail stick if you like to make the ears really stand up – but warn those about to eat them!)

Push ears into the back edge of the cake

Squirt with Anchor Chocolate Mousse; add the grapes for feet and marshmallows for eyes and nose

Finish off with black eyes and whiskers – serve straight away or make up the ‘rabbits’ and eat as you go!!

For more fruity recipe ideas, visit www.anchorsquirtymoments.co.uk                                                                           

 Sticky Sausage and Sweetcorn Kebabs (Can be eaten hot or cold)

Makes approx 10

• 1 tbs honey
• 1 tbs soy sauce
• 1 tsp olive oil
• 8 good quality pork sausages, each sliced into 4
• 2 small courgettes, thickly sliced
• 2 peppers (1 red and 1 yellow sliced into bite sized pieces)
• 16 baby sweetcorn

Thread the sausages and vegetables onto skewers. Mix the honey, soy sauce and olive oil together and brush all over.Line your grill pan with foil and cook the kebabs under a medium hot grill for 15 minutes or until cooked through, turning frequently.

Veggie option: use haloumi instead of sausages

Birthday Cake

The easiest way to make a cake is to remember the following rule. For every egg you need 50g/2oz of castor sugar, 50g/2oz of butter and 50g/2oz of self-raising flour.

Make 2 cakes and join them together.

For 2 chocolate cakes 20cm (8 inch) diameter:

• 200g/8oz butter
• 200g/8oz castor sugar
• 200g/8oz self raising flour
• 50g/2oz cocoa powder, sieved
• 4 free-range eggs

Turn oven on to 190C/Gas 5.

Take the butter out of the fridge to soften. Using an electric beater, whisk the butter with the sugar until creamy. You can do this by hand but it does make your arm ache. Sieve the flour and the cocoa powder together in a separate bowl.

Add one egg and a portion of the flour mixture, and whisk until combined. Continue adding each egg with some flour until both have been incorporated.

The mixture should drop off the spoon easily, if not add 1-2 tbs milk. Divide the mixture between 2 greased cake tins.Bake for 20-25 minutes until risen and springy to touch. Turn out onto a wire cooling rack.

Chocolate butter icing:

• 75g/3oz butter
• 3 tbs milk
• 25g/1oz cocoa powder, sieved
• 1 tsp vanilla essence
• 250g/9oz icing sugar

Melt butter with milk in a small saucepan. Blend in cocoa and vanilla essence. Stir in icing sugar and beat until smooth.

Use half the mixture to sandwich the cakes together and spread the remaining icing on top. For a large gathering keep as 2 separate cakes.

Make your own Fruity Party Sweets

Children love these sweets and it makes for a great party activity!

Make them at the start of the party to allow setting time in the fridge!

To make about 20 sweets each, you will need...

• 110g / 4 oz  Icing Sugar
• Few Drops of Lemon Juice
• 1 tsp Egg White (mixed from dried egg white)
• 2 Drops of Lemon Essence
• Jelly Tots / Chocolate Chips

• Mini Shaped Cutters (e.g. stars, moons, flowers, circles etc)

  To make the sweets:

1. Firstly you will need to lay out a little sheet of grease proof paper.    
2. Now the messy bit...grab a sieve and sift the icing sugar into a large bowl;
3. Now mix together the egg white, lemon juice and lemon essence in a seperate bowl. 
4. Make a hollow bit in the icing sugar and pour the mixture in; 
5. Stir the whole lot together with a blunt or plastic knife until it all sticks together to form a little ball;
6. Give it a little  squeeze to make sure it's all smooth; 
7. Sprinke some icing sugar on to a clean surface and a rolling pin to stop it sticking;  
8. Now the fun bit...roll the mixture out, grab the cutters and start making your sweets! 
9. For the finishing touch, place a little jelly tot or chocolate chip on the top - lovely! 
10. Now leave for up to 2 hours in the fridge to set!

 Alternatively if you are entertaining younger party guests, use ready to roll icing and start from step 7...

 Tip: If you are doing this as a party activity, have some small paper bags ready and some pencils to write the names on the bags! This should take 15 – 20 minutes....enjoy!

 From Michelle at  www.little-green-house.co.uk