Drop Scones

Prep time: 5 mins
Cook time: 16 mins
Total time: 21 hours
Serves: 12 Servings

 

Ingredients:

 

 

 

Step 1

Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.

Step 2

Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.

Step 3

Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.

Step 4

Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

Easter cupcakes

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 hours
Serves: 12 Servings

 

Ingredients:

 

  • 160g butter, softened
  • 160g golden caster sugar
  • 3 Bartlet eggs
  • 150g self-raising flour
  • 2 tbsp milk
  • 1 tsp vanilla extract

For the buttercream and chocolate nests

  • 160g unsalted butter, softened
  • 270g icing sugar
  • 1 tsp vanilla bean extract
  • 1½ tbsp golden syrup
  • 3 shredded wheat biscuits, roughly crumbled
  • 150g dark chocolate, melted
  • 6 Cadbury creme eggs, halved, or 12 M&S speckled eggs or mini eggs

 

 

Strawberry Nutella French Toast Roll Ups

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 hours
Serves: 6 Servings

 

Ingredients:

 

  • 6 slices fresh white sandwich bread , crusts removed
  • 1/2 punnet strawberries , diced small
  • 4 1/2 tbsp Nutella
  • 1/4 cup caster sugar (superfine sugar) (Note 1)
  • 1 tbsp butter

EGG MIXTURE

  • 1 Bartlet egg (large)
  • 2 tbsp milk (full cream or low fat)
  • Pinch of salt

 

 

 

 

Step 1

Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in. Whisk to combine.

Step 2

Spread sugar out in a small dish.

Step 3

Use a rolling pin to roll the bread flat. This makes them easier to roll up (and stay rolled up).

Step 4

Spread each piece of bread with around 3/4 tbsp of Nutella.

Step 5

Roll up bread. The Nutella will keep it sealed.

Step 6

Melt butter in pan over medium high heat.

Step 7

Roll each roll up in the Egg Mixture, shake off excess then place in the pan. Repeat with remaining roll ups.

Step 8

Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.

Step 9

Remove from pan and immediately place in the sugar. Roll to coat in sugar, then remove. Repeat with remaining roll ups.

Santa Hat Cupcakes

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 24 Cupcakes

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 Bartlet eggs
  • 3/4 teaspoon vanilla extract

FOR THE VANILLA BUTTERCREAM

  • 1 cup butter, softened
  • 3-4 cups icing sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • 2-3 tablespoons milk or heavy cream
  • Strawberries, can use red frosting instead, green trimmed

Step 1

Preheat oven to 375 degrees F.

Step 2

Line a muffin pan with themed cupcake liners.

Step 3

In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

Step 4

In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.

Step 5

Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

Step 6

Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Step 7

Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.

Vanilla Meringues

Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 10 Servings

Ingredients:

4 Egg whites, at room temperature
1 Cup castor sugar, sifted
1/2 Teaspoon vanilla essence
Pinch of salt

Step 1

Preheat the oven to 120 degree celcius. Line two baking trays with baking paper.

Step 2

Whisk the egg whites and salt with an electric whisk, until soft peaks form. Whisk in the sugar, one tablespoon at a time. 

Step 3

Once the sugar has been added, whisk for a further three minutes before adding the vanilla essence. 

Step 4

Using a piping bag or simply a spoon if you don’t have a piping bag, drop the mixture onto the baking sheets, creating small round shapes. 

Step 5

Reduce the oven temperature to 90 degrees celcius and bake for 1 and a half hours, careful not to burn the meringues. Leave the meringues in the oven to cool. 

Frozen vanilla custard ice cream

Prep time: 25 mins
Cook time: 15 mins
Total time: 90 mins
Serves: 6 Servings

Ingredients:

6 eggs
3/4 cup sugar
2 to 3 tbsp. honey
1/4 tsp. salt
2 cups milk
Ice cream:
2 cups whipping cream
1 tbsp. vanilla
Crushed ice
Rock salt
1 -2 liters

Frozen vanilla custard ice cream

Prep time: 25 mins
Cook time: 15 mins
Total time: 90 mins
Serves: 6 Servings

Ingredients:

6 eggs
3/4 cup sugar
2 to 3 tbsp. honey
1/4 tsp. salt
2 cups milk
Ice cream:
2 cups whipping cream
1 tbsp. vanilla

Crushed ice
Rock salt
1 -2 liters

Step 1

Custard base: beat eggs, sugar, honey and salt in medium heavy saucepan until blended, stir in milk. 

Step 2

Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 70c°, about 15 minutes.

Step 3

Do not allow to boil.

Step 4

Remove from heat immediately.

Step 5

Press piece of plastic wrap onto surface of custard to prevent a “skin” from forming.

Step 6

Refrigerate until thoroughly chilled, at least 1 hour.

Step 7

Ice cream: pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can.

Step 8

Freeze according to manufacturer’s directions, using 6 parts crushed ice to 1 part rock salt.

Step 6

Transfer to freezer containers, allowing head space for expansion; freeze until firm.

Small Meringue Cases

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings

Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate

Small Meringue Cases

Prep time: 15 mins
Cook time: 60 mins
Total time: 90 mins
Serves: 30 Servings

Ingredients:
120 g egg whites (± 4 extra large eggs)
250 ml (1 cup) castor sugar
15 ml (1 T) corn flour
2,5 ml (½ t) cream of tartar
Lemon Curd

Hint:
The meringue cases can stand for ± 2 hours filled (not refrigerated) before serving. After this period it will start going soggy.

Step 1

Whip egg whites until stiff. Mix in the cream of tartar.

 

Step 2

Reserve 60 ml castor sugar and mix with corn flour. Set aside.

 

Step 3

Add the remainder of the castor sugar, one tablespoon at a time, to the egg white mixture while whipping continuously.

 

Step 4

Strain the mixture and divide between 6 x 150ml ramekin dishes.

 

Step 5

Spoon the mixture into a piping bag with a small star nozzle and pipe small nests.

 

Step 6

Bake for 1 hour 15 minutes at 140ºC. Allow to cool.

 

Step 7

Fill with lemon curd and serve.

 

Baked Custard with Cinammon

Prep time: 10 mins
Cook time: 50 mins
Total time: 60 mins
Serves: 4 Servings

Ingredients:
2 Large Eggs
2 cups whole milk
1/3 cup sugar
¼ teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Baked Custard with Cinammon

Prep time: 10 mins
Cook time: 50 mins
Total time: 60 mins
Serves: 4 Servings

Ingredients:
2 Large Eggs
2 cups whole milk
1/3 cup sugar
¼ teaspoon salt
Dash ground cinnamon
Dash ground nutmeg

Step 1

In a small bowl, whisk the eggs, milk sugar and salt.

Step 2

Pour into four ungreased custard cups.

Step 3

Sprinkle with cinnamon and nutmeg.

Step 4

Place in a baking pan and pour hot water in a pan to a ¾ depth.

Step 5

Bake, uncovered at 180°C for 50-55min or until knife inserted in the centre comes out clean.

 

Step 6

Remove cups to a wire rack to cool.

Step 7

Serve warm or chilled.

Petits Pots au Chocolat

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings

Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate

Petits Pots au Chocolat

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6 Servings

Ingredients:
400ml single cream
100ml milk
Vanilla essence
150g plain chocolate, broken into pieces
1 Large Bartlet Egg
4 Large Bartlet Egg Yolks
25g caster sugar
Chocolate curls to decorate

Step 1

Preheat the oven to 170°C

Step 2

Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth

Step 3

Beat the eggs and sugar together, then pour over the chocolate cream.

Step 4

Strain the mixture and divide between 6 x 150ml ramekin dishes.

 

Step 5

Place in a roasting tin, and pour boiling water from the kettle to come halfway up the outside of the dishes

Step 6

Bake for 30min or until just set but still a little wobbly in the centre.

Step 7

Cool and chill for at least 4 hours.

Step 8

Serve decorated

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Contact us

011 952 9903
[email protected]
Plot 156 Groot Elandsvlei,
Randfontein, 1759
PO Box 514, Muldersdrift,
1747

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