Culinary Adventures

Jessica's Recipes

Belgian Biscuit Cake

March 22nd, 2009 by

1 1/2 packets of boudoir biscuits
2 eggs
6ozs bitter chocolate
3ozs butter
3ozs caster sugar
Sherry (or your choice of alternative)
Toasted flaked almonds.
Optional: Peppermint essence

Melt chocolate slowly in 1 tbs of milk.
Cream butter and sugar.
Add egg yolk and beat in.
Add chocolate and any flavouring.
Whisk egg whites until stiff and fold in.
Dip the biscuits in the Sherry and lay on the bottom of a serving dish
Cover with the chocolate mixture.
Build up layers and top with cream.
Garnish with toasted flaked almonds.

Venison Steaks with Cream, Redcurrant and Juniper Berries

March 22nd, 2009 by

4 Venison steaks
5tbs butter
Crushed juniper berries
Grated onion
125ml beef stock or consommé
125ml red wine
125ml sour cream
Redcurrant jelly

Melt butter in thick frying pan.
Sprinkle steaks with salt, pepper and crushed juniper berries and brown in butter until done (about 3 minutes each side).
Remove and keep warm.
Turn down heat and add some grated onion.
Mix well with all the bits left in the pan and add stock and wine.
Cook gently until stock has thickened.
Add sour cream and a little redcurrant jelly.
Simmer and strain over steaks.
(A few sautéed mushrooms sprinkled over the top make a good garnish)

Easy Hollandaise Sauce

March 22nd, 2009 by



4 egg yolks

½ tsp Dijon mustard

1 tbsp fresh lemon juice

1 squirt Tabasco

4oz butter

Pinch Salt



Melt the butter in a sauce pan, and keep warm. Into the blender place the yolks, salt, mustard, lemon juice, and Tabasco. Blend for three seconds. Heat melted butter until it just starts to sputter, but not burn. Then turn the blender back on, and while the blender is going, slowly pour in the hot butter. The temperature of the butter is the secret: It must be very hot, and the hollandaise will thicken immediately.

Devil’s Food

March 21st, 2009 by


6ozs Plain Flour

1/4 tsp baking powder

1 level tsp bicarbonate of soda

Pinch of salt

2 ozs cocoa powder

8ozs cold water

4ozs butter

10ozs caster sugar

2 eggs


Pre[pare two 8 inch sandwich tins.

Set oven at 350F / 170C.

Sift flour with baking powder, bicarbonate of soda & salt.

Blend cocoa with water and set aside.

Cream butter and sugar, blending thoroughly.

Whisk the eggs until frothy and add to the mixture a little at a time, beating well.

Stir in the sifted flour alternately with the cocoa and water.

Divide the mixture between tins & bake for 30-35 minutes.


I tend these days to use a chocolate butter cream filling and a dark chocolate and cream topping (see below).  However my childhood memory is of fudge icing (also shown below).




Chocolate Fudge Icing

1lb granulated sugar

1/4 pint water

1tbs golden syrup

2ozs butter

2ozs cocoa


Place all the ingredients in a large saucepan and dissolve the sugar over a gentle heat.

Bring to the boil and coo without stirring to 234F.

Remove from heat

Leave until cool, then beat with a wooden spoon until thick enough to hold its shape.

The trick is then to get it onto the cake before it hardens!