Chocolate Mousse

Prep Time: 20 minutes

Cook Time: 30 minutes
• 2 cups self-rising flour
• 7 tablespoons frozen butter
• 1 cup strawberry jam
• 1 teaspoon McCormick’s Imitation
Strawberry Extract
• custard, to serve
1. Preheat the oven to 400°F. Sift the flour into a large bowl and stir the butter through.
Make a well in the centre. Add 1/2 cup water and mix with a non-serrated knife until the
mixture starts to clump together.
2. Gather the dough (it will be slightly sticky) into a ball and turn out onto a sheet of lightly
floured baking parchment. Roll out to a 10 × 8 inch rectangle between two sheets of baking
parchment or greaseproof paper.
3. Spread the jam mixed with extract over the dough, leaving a 3/4 inch gap along the short
sides. Roll up the dough, starting from a short side. Place the roll, still on the baking paper,
onto a baking tray. Roll the baking paper up, twisting the ends to enclose.
4. Bake for 30 minutes, or until golden brown. Allow the roly poly to cool completely, then
cut into slices. Serve with custard, within 1 hour of cooking.

Dessert Crepes
Serves 4 (makes 8)
Prep Time: 5 minutes, plus 30 minutes resting
Cook Time: 20 minutes
• 1 1/4 cups all-purpose flour
• 1 egg
• 1 1/2 cup milk
• 2 tablespoons cold butter, in one piece
• 1/2 teaspoon McCormick’s Pure Lemon Extract
• lemon juice, for drizzling
• sugar, for sprinkling
1. Sift the flour into a bowl and make a well in the center. Whisk the egg and milk together,
then gradually add to the flour, whisking until smooth. Cover with plastic wrap and set aside
to rest for 30 minutes.
2. Wrap the butter in a sheet of kitchen paper. Heat a 8-inch non-stick frying pan over a
medium-high heat and wipe around the inside with the butter-filled paper towel. Set the
wrapped butter aside on a plate to use again.
3. Pour 1/2 cup of the batter into the pan and quickly swirl to make a thin, even layer. Cook
for 1 1/2 minutes, or until lightly golden underneath, then turn and cook for a further minute.
Transfer to a warm plate. Repeat with the remaining batter. (If you want to serve the
pancakes all at the same time, keep them warm on a plate in a 225°F oven, covered loosely
with foil.)
4. To serve, fold the pancakes into quarters. Drizzle with lemon juice and sprinkle with
sugar.

Terrific Trifle
Serves 8
Prep Time: 20 minutes, plus 2 hours jelly setting plus 4 hours chilling
Cook Time: 5 minutes
• 1/2 cup package of flavored gelatin 
• 8 ounce madeira cake or trifle sponge cakes
• 1 1/2 to 2 tablespoons strawberry jam
• 1/2 teaspoon McCormick’s Imitation
Strawberry Flavor
• 2 tablespoons sweet sherry
• 2 14-ounce cans peach slices, drained
• 2 cups cold ready-made custard
• 1 ounce flaked almonds
• 1/2 cup whipping cream
1. Prepare the gelatin according to the packet instructions. Pour the mixture into a 8
inch square pan and refrigerate for 2 hours, or until set.
2. Cut the cake into 1/2 inch slices and spread half with the jam. Sandwich the other
cake slices on top, then cut into 3/4-inch cubes. Arrange half the cake cubes in a 2-
quart glass serving dish – don’t worry if they fall apart. Sprinkle with half the sherry.
3. Roughly cut the gelatin into 1 inch cubes. Arrange half the gelatin cubes over the
cake, then top with half the peaches. Spoon half the custard over them, spreading it
out to cover the top.
 4. Repeat the layers with the remaining ingredients. Cover with plastic wrap and
refrigerate for 4 hours.
5. Preheat the oven to 350°F. Spread the almonds on a baking tray and toast for 5
minutes, or until lightly golden – watch carefully as they can burn quickly. Allow to
cool.
6. Just before serving, spoon the whipped cream over the trifle and sprinkle with the
toasted almonds.

Baked Custard
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
• 2 1/2 cups (625 ml) milk
• 4 eggs
• 1/2 cup (115 g) sugar
• 1 teaspoon McCormick’s Pure Vanilla
Extract
• a pinch of ground nutmeg
1. Preheat the oven to 350°F. Lightly oil six 3/4 cup (185 ml) ovenproof dishes. (If you’d
prefer to make one large custard, use a 5 cup/1.25 liter baking dish and extend the cooking
time to 30 minutes.)
2. Heat the milk in a small saucepan over medium heat until it nearly comes to the boil.
3. Meanwhile, whisk the eggs, sugar and vanilla in a large jug until the sugar has dissolved.
Whisking constantly, gradually add the hot milk — don’t whisk too vigorously though as you
don’t want lots of froth on top of the custard. Pour the custard into the oiled dishes and
sprinkle lightly with nutmeg.
4. Fold a clean tea towel and place it in a large baking dish. Stand the dishes on the tea
towel and pour in enough boiling water to come halfway up the side of the dishes.
5. Bake for 20 minutes, or until the custards are just set but still wobbly (the tip of a small
sharp knife should come out clean). Carefully lift the dishes out of the baking dish. Serve
warm, at room temperature or chilled.