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Sweet

Make the most of Lunds’ eggs in every sweet feast

Waffles

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

Method

  1. Preheat your waffle iron according to the manufacturer’s instructions.
  2. Place the flour, baking powder, sugar and salt in a bowl. Whisk to combine. 
  3. Mix together the egg yolks, milk and butter in a small bowl. Set aside.
  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 contents falling out.
  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 over-mix!
  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!
 

Easy Sponge Cake

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

Method

  1. Preheat the oven to 180 degrees Celsius and line two round baking trays with baking paper.
  2. Beat the caster sugar, softened butter, self-raising flour, baking powder and milk together.
  3. Divide the batter between the tins, ensuring they have roughly the same amount of batter.
  4. Bake for 20-22 minutes and allow to cool.
  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!

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

Method

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

Vanilla Custard Ice Cream

Ingredients

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

Method

  1. Chill a large metal bowl in the freezer for at least 6 hours.
  2. Place the milk and the cream in a saucepan and bring to the boil. Set aside for 5 minutes and stir in the vanilla.
  3. Whisk the egg yolks and sugar together until pale and thick. Whisk this into the cream mixture. 
  4. Pour the mixture into a clean saucepan and cook for 20 minutes over a low heat, stirring constantly.
  5. Transfer the mixture to a medium bowl and cover the surface of the custard with plastic wrap. Let cool for around 30 minutes, then pour into the frozen bowl and freeze for around 4 hours. 
  6. Remove the mixture from the freezer and beat with an electric beater for around 3 minutes. Return to the freezer for around 2-3 hours, or until firm. 

Pink Macaroons

Ingredients

  • 3 egg whites
  • 2 tbsp caster sugar
  • Pink food colouring
  • 200g icing sugar
  • 120g ground almonds
  • 2 tbsp icing sugar, extra

White chocolate ganache

  • 100g white eating chocolate, chopped coarsely
  • 2 tbsp heavy cream

Method

  1. Make white chocolate ganache
  2. Grease oven trays; line with baking paper
  3. Beat egg whites in small bowl until soft peaks form. Add sugar and food colouring, beat until sugar dissolves. Transfer mixture to large bowl. Fold in sifted icing sugar and ground almonds, in two batches.
  4. Spoon mixture into large piping bag fitted with 1.5cm plain tube. Pipe 36x4cm rounds, 2cm apart, onto trays. Tap trays on bench top to allow macaroons to spread slightly. Dust with sifted extra icing sugar; stand 15min.
  5. Preheat oven to 150 degrees.
  6. Bake macaroons about 20 minutes. Stand 5 minutes; transfer to wire rack to cool.
  7. Sandwich macaroons with ganache. Dust with a little icing sugar.

White chocolate ganache

Spoon mixture into large piping bag fitted with 1.5cm plain tube. Pipe 36x4cm rounds, 2cm apart, onto trays. Tap trays on bench top to allow macaroons to spread slightly. Dust with sifted extra icing sugar; stand 15min.

Chocolate Souffle

Ingredients

  • 1/3 cup (75g) caster sugar
  • 50g butter
  • 1 tbsp plain flour
  • 200g dark chocolate (melted)
  • 2 egg yolks
  • 4 egg whites

Method

  1. Preheat the oven to 180 degrees. Grease four ¾ soufflé dishes. Sprinkle inside of dishes with a little of the sugar; shake away excess. Place dishes on oven tray.
  2. Melt butter in small saucepan, add flour; cook, stirring, 1 minute. Remove from heat; stir in chocolate and egg yolks. Transfer to large bowl.
  3. Beat egg whites in small bowl until soft peaks form. Gradually add remaining sugar, beating until sugar dissolves. Fold egg white mixture into chocolate mixture, in two batches. Spoon mixture into dishes.