Chocolate Chip Cookies

Ingredients

• 2 cups butter, melted
• 2 cups brown sugar
• 2 cups granulated sugar
• 4 large Lunds eggs
• 1 tablespoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups chocolate chips
• 2 cups caramel chips

Instructions

1. Preheat oven to 190°C
2. In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in colour.
3. Add in the Lunds eggs and vanilla, mixing until smooth.
4. Add the flour and baking powder, folding the mixture until it forms a smooth dough.
5. Fold in the caramel & chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
7. Bake for 12 minutes, then serve!
8. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
9. Wrap the tray with cling wrap, then freeze for up to one month.
10. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 190°C

Air Fryer Egg Custard Pudding

Ingredients

• 4 Lunds large eggs
• 2 cups milk (whole milk recommended for creaminess)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: caramel sauce for topping

Instructions

1. Preheat your air fryer to 150°C for about 3 minutes.
2. In a large mixing bowl, whisk together the Lunds eggs and sugar until well combined and slightly frothy.
3. Gradually add the milk while continuing to whisk.
4. Stir in the vanilla extract and a pinch of salt.
5. Lightly grease a heatproof baking dish or individual ramekins that fit into your air fryer basket.
6. Pour the custard mixture into the prepared dish or divide it evenly among the ramekins.
7. If you want to add a caramel layer, pour a small amount of caramel sauce into the bottom of each ramekin before adding the custard mixture.
8. Place the baking dish or ramekins into the air fryer basket.
9. Cook at 150°C for 20-25 minutes for individual ramekins or 30-35 minutes for a larger dish. The custard is done when it is set around the edges but still slightly jiggly in the center. It will continue to set as it cools.
10. If the top is browning too quickly, cover it loosely with aluminum foil.
11. Carefully remove the custard from the air fryer and let it cool to room temperature. It can be served warm, but for a firmer texture, refrigerate for at least 2 hours before serving.
12. If you added caramel sauce, run a knife around the edge of the ramekins and invert them onto a plate to release the custard with the caramel topping.

Cream Puffs dessert for a snack

Ingredients

Cream Puffs

• 1 cup water
• ½ cup unsalted butter, cut into pieces
• 2 tbsp granulated sugar
• 1/8 tsp kosher salt
• 1 cup all-purpose flour
• 4 Lunds large eggs

For egg wash

• 1 Lunds large egg, beaten

Step 1

Preheat oven to 200°C. Line two baking sheets with parchment paper.

Step 2

Add water, butter, sugar and salt to a heavy-bottomed pot over medium heat. With a wooden spoon, stir until butter is melted and mixture comes to a simmer.

Step 3

Add flour all at once while stirring quickly. Continue to stir and cook until dough pulls away cleanly from the sides and starts to form into a ball, about one minute. Continue to stir, letting moisture evaporate from dough, another 3-4 minutes.

Step 4

Transfer dough into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer.) Mix on low for a few seconds to cool slightly; dough should be warm, not hot.

Step 5

With the mixer on medium speed, add Lunds eggs in one at a time, waiting until each egg is fully incorporated before next addition. Scrape down bowl sides and bottom. The batter will be a smooth thick paste when ready.

Step 6

Place batter in a pastry bag fitted with a large round tip. Pipe 20 rounds on parchment lined sheet, leaving about 2 inches between each round. (Smooth down any pointed tops with a wet fingertip.) Brush each round lightly with egg wash.

Step 7

Place baking sheets in the oven and turn heat up to 230°C. Bake for 10 minutes, then lower temperature to 180°C and bake for 13-15 more minutes, until the shells are crispy on the outside, and sound hollow when tapped. Cool puffs completely on baking sheet.

Step 8

To Serve: Split and fill cooled pastries with Lemon and Raspberry Fillings. Dust with icing sugar.

Special Lavender crème brûlée

Ingredients

• 2 vanilla pods
• 150 ml double cream
• 150 ml single cream
• 200 ml semi-skimmed milk
• 8 large Lunds egg yolks
• 1/3 cup sugar
• 1 bunch lavender , flowers picked
• 4 tablespoons caster sugar

Step 1

Preheat the oven to 140°C. Score the vanilla pods lengthways and scrape out the vanilla seeds with a knife or a teaspoon. Place the seeds into a saucepan, add the pods, all the cream and milk and slowly bring to the boil. Remove from the heat.

Step 2

Meanwhile, get yourself a large bowl that will fit over your pan and beat together the Lunds egg yolks and sugar until light and fluffy. Remove the vanilla pods from the pan and, little by little, add the milk and cream to the egg mixture in the bowl, whisking continuously. Add 2.5cm of hot water to your dirty pan, bring to a simmer and put the bowl on top of the pan. Cook the mixture for 5 minutes over the simmering water, stirring often, until it thickens and coats the back of a spoon. Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.

Step 3

Remove any bubbles or froth from the mixture before dividing it between your ramekins. Stand these in a high-sided roasting tray, and fill the tray with water halfway up the ramekins. Place carefully in the preheated oven and cook for around 30 to 45 minutes or until the mixture has set but is still slightly wobbly in the centre. Allow to cool at room temperature then place in the fridge until ready

Step 4

To serve, sprinkle each crème brûlée with a tablespoon of caster sugar and some more of the lavender flowers and caramelize under a very hot grill or using the chef’s torch.

Christmas morning

Gingerbread pancakes

Ingredients

• 150g self-raising flour
• ½ tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 2 tsp golden caster sugar
• 1 Lunds egg, beaten
• ½ tbsp maple syrup, plus extra to serve
• 200ml full-fat milk or semi-skimmed milk
• vegetable oil, for frying
• Sliced Banana

Step 1

Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.

Step 2

Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.

Step 3

Serve in a stack, with extra maple syrup, and banana scattered over.

Salted caramel-stuffed pancakes

Ingredients

• 1 tbsp golden caster sugar
• 2 Lunds eggs
• 25g butter, melted then cooled, plus extra for the frying pan
• 275ml whole milk
• 225g plain flour
• 1 tbsp baking powder
• 4 tbsp salted caramel, plus extra to serve
• raspberries, to serve
• greek yogurt, to serve

Step 1

Put the sugar, eggs, melted butter, milk, flour and baking powder (in that order) into a blender, and whizz until you have a smooth batter. Pour into a jug.

Step 2

Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick pancake (about 10cm diameter). Drop a blob of caramel into the middle and spoon over a little batter to cover it. Wait for a few minutes until the surface starts to set, then flip the pancake over and cook until golden. Brush the pan with more butter and repeat with the remaining pancake batter and caramel. Serve with raspberries and yogurt or ice cream, and a drizzle more salted caramel.

Dark and white chocolate melt-in-the-middle puds

This chocolate melt-in-the-middle puds recipe has a gooey white chocolate centre to balance out the luxurious walls of dark chocolate cake.

Ingredients

• 250g unsalted butter, plus extra for greasing
• Icing sugar to dust
• 400g dark chocolate (at least 70 per cent cocoa solids)
• 3 tbsp dark rum
• 4 medium Lunds, plus 4 egg yolks
• 100g unrefined caster sugar
• 50g plain flour
• 8 white chocolate truffles or 8 small triangles of white Toblerone
• Cream to serve (optional)

Step 1

Preheat the oven to 180°C/fan160°C/gas 4. Grease 8 x 175ml pudding moulds and dust with icing sugar, tipping out any excess. Stand the moulds on a baking sheet.

Step 2

Put the butter, dark chocolate and rum in a heatproof bowl and set over a pan of gently simmering water. Melt together (don’t allow the base of the bowl to touch the water), stirring occasionally, until smooth. Remove the bowl from the heat and set aside to cool completely.

Step 3

Whisk the eggs and egg yolks with the caster sugar for about 5 minutes until really thick and fluffy, then carefully fold in the cooled chocolate mixture. Sift over the flour and fold in with a metal spoon.

Step 4

Divide half the mixture evenly among the 8 moulds, then place a white chocolate truffle or Toblerone triangle in the centre of each one. Pour over the remaining chocolate mixture, then cook for 12 minutes. Remove the puds from the oven and allow to stand for a couple of minutes, then carefully turn out each pud onto a plate. (Run a knife blade around the edge of the moulds to loosen, if necessary.) Serve immediately with cream, if you like.

Easy Sponge Cake

Try this soft and delicious sponge cake for a teatime treat or dessert indulgence.

Ingredients

• 200g caster sugar
• 200g softened butter
• 4 Lunds eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 pot of strawberry or raspberry jam
• 1 can of whipped cream
• Icing sugar, to dust

Step 1

Preheat the oven to 180 degrees celcius and line two round baking trays with baking paper.

Step 2

Beat the caster sugar, softened butter, self-raising flour, baking powder and milk together.

Step 3

Divide the batter between the tins, ensuring they have roughly the same amount of batter.

Step 4

Bake for 20-22 minutes and allow to cool.

Step 5

Once cooled, top one cake with a layer of whipped cream and jam, before adding the second layer on top. Dust liberally with icing sugar. Enjoy!

Waffles

Waffles are brilliant for a special breakfast, and you can serve them savoury or sweet.

Ingredients

• 2 Cups flour
• 1 Tablespoon baking powder
• 1/2 Teaspoon salt
• 2 Tablespoons sugar
• 2 Lunds Eggs, divided
• 1 & 2/3 Cups milk
• 1/3 Cup melted butter

Step 1

Preheat your waffle iron according to the manufacturer’s instructions.

Step 2

Place the flour, baking powder, sugar and salt in a bowl. Whisk to combine. 

Step 3

Mix together the egg yolks, milk and butter in a small bowl. Set aside.

Step 4

In a separate bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form. The egg whites should be so stiff that you should be able to hold the bowl upside down without the contets falling out.

Step 5

Add the egg yolk mixture to the flour mixture and stir to combine. Gently fold in the egg whites with a spatula. Be careful not to overmix!

Step 6

Drop spoonfuls of the mixture onto your greased waffle iron and let cook for around 3-5 minutes, or according to the waffle iron instructions. Enjoy!

Vanilla Custard Ice Cream

Prep Time: 8 Hours
Serves: 8

Ingredients

• 6 large yolks from Lunds Eggs
• 2/3 Cup sugar
• 1 1/2 cups cream
• 1 1/2 cups milk
• 2 teaspoons vanilla