Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.
Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).
Breakfast buns recipe - For bun dough, combine yeast, 1 tsp caster sugar and 100ml warm water in a small jug and leave in a warm place until foamy (5-10 minutes).
“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.
Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.
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