• 25 mins
  • 12
  • Dessert
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Ingredients

450g Country Range Chocolate Sponge Mix
225ml cold water
raspberry compote
Country Range RTS Custard
Country Range Whipping Cream, whipped
grated chocolate
Country Range Glacé Cherries
Country Range Vanilla Ice Cream

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
  2. Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
  3. Spoon the raspberry compote on top of the sponge.
  4. Pipe or spoon the custard, layering it on top of the compote.
  5. Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
  6. Pipe the whipped cream onto the ice cream and top with a glacé cherry.
  • 20 mins
  • 12
  • Dessert
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Ingredients

675g Country Range Crumble Mix
350g Country Range Solid Pack Apples
500g blueberries
100g Muscovado sugar
500g Mascarpone cheese
300g natural yoghurt
1 lemon (zest only)

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the apples in a large ovenproof dish.
  2. Scatter over the blueberries and stir in the sugar.
  3. Spoon over the Mascarpone cheese.
  4. Mix the crumble mix with the natural yoghurt and lemon zest. Spoon this cobbler mix over the cheese.
  5. Bake in the oven for 20 minutes until golden brown.
  • 35 mins
  • 24
  • Dessert
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Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
Topping
250g Mascarpone cheese
500g icing sugar
180g Country Range Unsalted Butter
1 tbsp vanilla essence
1 lemon (juice only)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown. Allow to cool.
  4. To make the topping, cream the Mascarpone cheese and butter together until smooth. Add the icing sugar and vanilla essence. Beat again until smooth then spread over the top of the cake.
  • 35 mins
  • 31
  • Dessert
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Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
230g Country Range Pineapple Pieces
57g Country Range Coconut
icing sugar, for dusting

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot, pineapple pieces and coconut and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown.
  • 40 mins
  • 20
  • Dessert
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Ingredients

1kg Country Range Chocolate Muffin Mix
380ml cold water
120g milk chocolate chips
120ml Country Range Orange Juice
1 orange (rind only)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 20
  • Dessert
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Ingredients

1kg Country Range Chocolate Muffin Mix
500ml cold water
60g red chilli, seeded and finely chopped
120g milk chocolate chips

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 24
  • Dessert
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Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1g vanilla extract
280ml Country Range Whipping Cream
200g fresh strawberries, halved

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the muffin mix, water and vanilla extract in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Allow to cool.
  3. Whisk the cream in a bowl fitted with whisk beaters until a firm peak is achieved. Pipe onto muffins and top with strawberries.
  • 40 mins
  • 18
  • Dessert
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Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1 lemon (juice and rind)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 30-35 mins
  • 10
  • Dessert
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Ingredients

450g Country Range Shortcrust Pastry Mix
100ml cold water
225g Country Range Chocolate Sponge Mix
100ml cold water
5 Country Range Pear Halves
icing sugar, for dusting

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters. Blend in 100ml water and mix until a soft dough is formed. DO NOT OVER MIX. Leave to rest in a cool place for 10 minutes then roll out and use to line 10cm (10" x 4") tartlet moulds. Bake blind for 10 minutes.
  2. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Mix in 100ml water on a slow speed for 1 minute, scrape down and mix for a further 5 minutes on a medium speed.
  3. Drain the pears, cut in half again and then slice to form a fan.
  4. Pour the chocolate sponge mix over the cooked pastry case and place the sliced pears on top of the sponge mix.
  5. Bake for 20-25 minutes. Leave to cool then dust with icing sugar.