Hedgehog muffins!!!

500	For about 40 muffins, you will need gram	flour
100	gram	butter
500	gram	sugar
8		eggs
4	dl.	milk
6	tsk.	baking powder
4	tsk.	vanilla sugar
		sweetie eyes and noses
		Topping:
240	gram	Butter
200	gram	dessicated coconut
500	gram	brown sugar
1	dl.	milk

If you want fewer muffins, get your child to do some useful maths (division :o)

Muffins
Whisk the butter and sugar together well. Add the eggs one at a time and mix well. Mix in the rest of the ingredients.

Fill the muffin cases about two thirds of the way up and put the cases touching so that they come out square and you can use one corner as the nose. Bake in an oven at 200 degrees centigrade (400 Fahrenheit or mark 6) for about 16 minutes or until a skewer poked in comes out clean.

Topping

Melt all the topping ingredients in a saucepan while the cake is baking.

Take out the cake and put the topping on two-thirds of each muffin (see below). Leave a nose poking out. 

Bake for another 5 minutes. Add sweetie eyes and noses glued on with cake gel/icing sugar.

NOW put pictures on Facebook, tag each of your friends as a different hedgehog, sell them for a bit of profit (we're selling ours for DKK 5 each), and send any proceeds to the Danish hedgehog society. 

Reg.nr. 9570 og Kontonummer 9069755
Giro konto >01 og gironummer 9069755
MobilePay, mobilnummer 30141662

Don't feel bad about just making the muffins for birthdays etc. and putting out water for hedgehogs during the summer. We'll be making a hedgehog house in a week or two.

Make a hedgehog cake for a good cause...

It's Hedgehog Awareness Week from 3-6 May in England So why not make a cake and auction it on social media then send the
proceeds to Reg. no. 9570 and account no. 9069755and help the Danish hedgehog charity pindsvin.dk

 Step 1: make your favourite round chocolate cake.
Cut it in half and round off the sides.

Cover it in chocolate butter frosting.

Like this.

Melt some milk chocolate in a bowl over a saucepan of water

Then dip the strawberries in one at a time, carefully.

Then pin them onto the cake with cocktail sticks
or they keep sliding off.

All over.

Cover one end of an ice cream waffle in some melted
chocolate and add sweetie eyes

Then add some dark chocolate sprinkles quick before the melted
chocolate dries or licked off by mistake.

Jake found four prunes in the cupboard and
added cocktail stick claws for paws

And here it is!

The only problem is that it's not easy to eat it afterwards.
Well maybe not for the first few seconds!

Fed up with eggs? Hope not...

Because here's how to make Scotch eggs

Sausage meat (we made our own). Enough to coat the number of eggs you need - about 1 cm thick)

Hard-boiled eggs (boil for 8 mins should be about right)

One raw beaten egg

Flour

Breadcrumbs (some big and some smaller)

Grated onion

Milk (four tablespoons)

Thyme (sprinkling)

Here is Jake grating breadcrumbs. We used half a loaf altogether)

Mix the minced pork with some largish breadcrumbs,
grated onion and a sprinkling of thyme. Roll the hard-boiled eggs in flour.
Now take two lumps of the sausagemeat mixture and
mould it evenly round each hard-boiled egg. If you only use one lump and try and squash it round a whole egg, you may find the coat kind of explodes and the egg starts popping out.

Coat al the eggs.

Turn your computer sideways ;o). Mix four tablesppons
of milk with a raw beaten egg.


Dip the Scotch eggs in the egg and milk mixture.

Roll them in the small breadcrumbs.

Jake got quite fast at it. Make them nice and even.

So they look something like this.

Get an adult to heat the oil. Fry the Scotch eggs.

Then when they are nice and golden brown, take them out and
slice them in half with a knife dipped in hot water.
We missed the yolk with this one but Jake doesn't like yolks
so that was perfect!

This one...

...worked better.

When they are all done, garnish with tomatoes and serve hot or cold.

Watson loved them.
Here he is in his Easter bonnet.
Very chic!

Sweets - fudge your own fingers

You will need: 

500g sugar
1/4 pint of water
50g butter
397g tin of condensed milk (Kvickly has it)
a saucepan
a square or rectangular tin

Dissolve the sugar in the water on a low heat.
This took ages and we gave up waiting.
I googled 'Why doesn't sugar dissolve' and got a
technical answer I didn't understand.
But it didn't seem to matter.

Pour in the condensed milk.

Add the butter. Jake almost put a great
big lump of butter in the saucepan but I caught him
just in time. You just need 50 grams.

Next step: Help mum cut up some meat for dinner
while she stirs the fudge. Cut your own meat by mistake.
Wrap your hand up like a mummy and sprinkle on some
 red food colouring to get your real mummy extra worried.

Wave it about looking for sympathy and hover near the biscuit tin.

Back to the fudge...when it gets thick enough to make a
ball when you drop a bit in cold water...

...it's ready to be beaten until thick and creamy.

Grease a tin ready so the fudge comes out easier when cold.

And pour in the fudge.

Smooth out into the corners.

And use a pizza cutter cos it's more fun and not
as likely to amputate anything vital.

You have to push quite hard.

Then remove the squares of fudge.

You can serve them on a plate or put them in
pretty frilly cases if you prefer.

You can also dribble red food colouring on them for Halloween, perhaps!

ENJOY!

Then take the dog for a walk to burn off some calories :o).

Fastelavn cakes...mmmmmm

You will need:

250 grams butter (150 for the first bit and 100 for the second phase)

2 dl milk
50 gram yeast
1 pinch salt
½ teaspoon cardamom spice
2 tablespoons sugar
2 eggs
roughly 359-400 grams flour with lots of gluten

custard and whipped cream (enough to fill about 11 cakes)

Icing sugar

WARNING: They take 45 minutes to rise the first time + 30 mins to rise the second time. Start well before bedtime!

Ready???

Melt the 159 g butter in the milk on low. Then let it cool to luke warm before ...

Tipping it in a bowl big enough for the other ingredients, then
adding the yeast, cardamom, salt and ... 

...sugar. (Heaped. Ours were not sweet enough).

Beat and add the eggs. (That was what our yeast looked
 like before we added it).

Don't use too much flour or the dough wll
be too dry..

Add it a bit at a time until the dough is still very sticky.

This was where we realised we had
made a mistake and put in only
100 g of butterand added the
other 100 g (not a good idea).
Now LET IT RISE for 45 minutes until
it doubles in size with aCLEAN tea towel
on top to stop it crawling out of the bowl.

Flour the work surface and your hands...

Blob the dough onto the surface...

Roll it out 30 cm x 50 cm, spread the soft 100 g of butter you have left on
half the rectangle and flap one side over the other and fold it up small.
Don't worry - the small black dots are the cardamom not a
reflection on your cleaning skills.

Roll it out thin and... 

...cut it into about ten squares.

We seemed to have oodles of dough and made about 13 cakes.

Then we realised the recipe were using had missed out the
 ingredients for  homemade custard...and had forgotten to
mention cream. So I dug out some Bird's custard powder
and milk and we heated the milk and whisked in the custard powder.

Splot some custard in the middle of each square.

Pull the four corners into the middle, pinch the
seams tightly
shut and flop the cakes upside dow

Like this...

Here are some of them. Then let them rise for
half an hour.

Pop them in the oven for 16 minutes or so at 200 degrees and they'll look like this.

Fill some custard mixed with whipped cream (half cream, half custard) in
a piping bag or plastic bag with a hole cut in the corner .

And fill each cake.

Ha ha!
DON'T: This was when we discovered we din't have any icing sugar at all though we were sure we had. We spent five minutes rooting through cupboards, another five minutes wondering whether to ask the neighbours if they have any, then found some 'fondant' in a tub left over from a wedding cake! We tried to water it down. We threw away the disgusting slimy gunk that produced and rolled out some more fondant thinly and glued it onto the cakes with the milk and cream mixture we tried and failed to whip because we hadn't been wearned we would need cream.

DO: As our recipe warns you that you will need both custard, cream and icing sugar, you can add a drop or two of water at a time to some icing sugar and make your cakes look MUCH better. And you can add a touch of food colouring to cheer them up even more.

We just closed our eyes and ate ours. MMmmmmmmmmmmmm.