Ok, you got me, unless you buy it from the dairy, NO ice cream is actually ‘instant’, but with this recipe, you don’t have to make a custard nor churn for hours before freezing, so it’s ‘my’ kinda instant innit!

Method :

Pour the cream and vanilla into a bowl whisk the cream until it starts to thicken then with a constant slow drizzle add the condensed milk, whisking all the time.

NOTE : for extra volume, I like to use my food mixer with the whisk attachment.  Otherwise use a hand beater.

Mix until you have soft peaks, that just stand up when you pull the whisk out.  (DO NOT EAT).

Remove the mixer, drizzle in some marmalade, and fold through the whipped cream mixture. Pour and scrape into a container with a lid.

I like to add more marmalade on top and give it a bit of a cheffy twirl with a fork.

LICK THAT FRIGGIN SPOON Y’ALL!

Freeze overnight OR a minimum of 8 hour OR until frozen.

Serve : With a hot pudding, on its own, as part of a cookie and cream sandwich. Or with friends and a giant spoon.  Great with ANYTHING chocolate.

Jax Says : Because this recipe is SOOOOO easy, I like to experiment with my flavourings.  Try roasted strawberries (cooled and poured in when you have soft peaks).  Tinned fruit  Or my favourite, using some broken up leftover cheese cake, biscuits or cookie dough – if you have any ha!

• 450ml cream
• 1 tsp vanilla essence OR (scrap out a vanilla pod)
• 1 x tin condensed milk
• 1/2 cup orange / citrus marmalade

Now, I live on my own and sometimes, I just want a small hot, light and fluffy spongy dessert, maybe after my roast on a Sunday or just because it will go well with my Netflix binge and stretchy pants! This ‘no’ recipe is fantastic because it’s easy just for one, or you can double, triple up to almost any size cake. The good thing is you don’t have to think about a recipe, just have a set of scales at hand. So if you’re camping or visiting friends or pot lucking, you have a fabulous base to start.

Method :

Preheat oven to 180.

Weigh your egg in the shell and whatever the weight, weigh the butter, sugar, and flour so they all weigh the same individually.

For example : if the egg weighs 64g then every other ingredient, other than the vanilla essence, should weigh 64g - individually.  If you’re using 2 or more eggs, then it applies the same.

For the filling, use as much or little as you like.

Beat the margarine and sugar together until pale and fluffy.  Add the vanilla essence (or zest).

Sieve in the flour and mix until you have a soft dough. In an ovenproof dish add your filling and then spoon the sponge over the top.

Pop in the oven and bake until risen and golden – from 20 minutes depending on size of ingredients.  If you’re unsure, insert a knife in the centre and if it comes out clean, then you’re good to go.

Other Options :

4 x eggs – for 2 sponges with a butter cream centre

6 x eggs – sponge for flan / slice / swiss roll / dice for trifle

8 - 10 x eggs – 2 layered sponges for occasion – birthday or wedding

Serve : With ice cream, cream, yoghurt or just a giant spoon.

Jax Says :  This is a great way to start baking with your littlies, the ingredients are very basic, but the end result is just divine. 

• (64g) Margarine / butter

• (64g) Sugar

• (64) Egg(s) – in shell

• Vanilla Essence (or lemon / orange zest)

• (64g) Flour

• stewed apples / fruit.  Jam, honey, treacle.

This is a right British dessert, how could I not! Try this variation for size, it serves 4, but if you close the windows and don’t tell anyone, I guess you could eat it all yourself, I know someone who did!

Combine all the burger ingredients together in a large bowl.

Using a cookie cutter or just with your hand, shape into burgers.

If you’re frying, heat the oil in pan until very hot.  Gently slide your burgers in, cook until golden on either side.  Remove, rest and eat

These can also be BBQ’d or roasted in the oven, entirely up to you.

Serve : Building a burger is a wonderful way to get greens into the littlies.  Sliced cheese is always good, but coleslaw with added chopped greens gives fabulous texture.

Jax Says : This recipe can be double, tripled up.  Also if mince is on special, grab a couple of packets, make the burger mixture.  Shape the burgers and free form freeze them.  Once frozen, chuck in a bag and use as you need them. Fabulous for camping.

Sweet Crispy Crunchy Crumb *

• 2 slices bread or I like to use the crusts

• Drizzle of oil

• 2 tbsp margarine

• Zest of one lemon

• 1 tbsp icing sugar

MESS

• 375 g thick and creamy yoghurt

• zest and juice of 1 lemon

• 1 tsp freshly grated ginger OR ½ tsp ground ginger

• 4 meringue nests, crushed

• 1/2 cup lemon curd

• * 250g Hax Sweet Crispy Crunchy Crumb