Grandma Dance Recipes

Grandma Dance’s Perfect Sponge Cake

Grandma is back with the lightest, airiest sponge cake recipe you’ll ever try! We don’t know if it’s the way she makes them or the love she puts in them but they truly are the best sponge cakes you’ll ever have.

Director Glynn joined his mum in the kitchen to learn the tips and tricks to the recipe which we thought you may like to test out in your kitchen too.

Ingredients 

For the Crème Chantilly

  • 250ml Whipping cream
  • 1 tsp of vanilla bean paste
  • 2 tbsp Castor sugar

For the Sponge Mix

  • 12oz of self-raising sponge flour
  • 12oz of soft tub margarine
  • 12oz of caster sugar
  • 6 medium beaten eggs
  • 1 tsp of vanilla bean paste
  • Strawberry jam for filling

Method

To make the Crème Chantilly simply whisk the whipping cream, 2 tbsp of sugar and vanilla paste together until thick, but do not over-whisk, or the cream will turn to butter. Put into the fridge until ready to use.

Pre heat your oven to 170c fan assisted. We used our Houno Combi Slim Oven. Line and grease 2 x 10-inch cake tins. Weigh out sugar and margarine in to a mixing bowl and add vanilla. Mix them both until it forms a pale colour. We used our Sammic Giro which was great. You can see a range of our Food Mixers here.

Next, mix in whisked eggs and sifted flour a third at a time until completely combined. Once mixed, pour out mixture between both your lined tins and allow to spread evenly in cake tin.

 

Now place cake mixture tins, in preheated oven for 35 minutes or until mixture is firm. Once cake mixture is cooked through, remove sponges from oven and turn out on to cooling racks.

 

 

 

 

 

 

 

 

 

 

 

After a few minutes, spread thin layer of jam on flat side of first sponge cake. Now spread Crème Chantilly over the jam. Next, place second sponge (flat side down) on top of first and spread the rest of the cream mixture over the top and around the entire cake.

 

 

 

 

 

 

 

 

Lastly decorate the cake with whatever you fancy. We have used chocolates, but fresh strawberries go very well indeed!

Then just wait for the team to pinch it!

Do let us know if you try any of Grandma’s recipes, she loves reading your comments and feedback. Be sure to tag us on Facebook and Instagram @iandanceservices

Grandma Dance’s Festive Sausage Rolls

We’ve a cracking Christmas recipe for you this week from Grandma’s kitchen! You’ll be wanting to add this to your Christmas festive menu, we’re sure.

The whole team at IDS enjoyed creating these delicious sausage rolls after a busy week. Let us know if you make them too!

Festive Turkey Sausage Rolls

Quantity – 24

Cooking time – 30 Minutes

Ingredients

3 x Slices of white bread

3 x Tablespoons of milk

2 x Packets of Puff pastry (Not the ready rolled).

1 x 1000g pack of Turkey mince

1 x Pack of large sausage, 8 pack. (We used Asda Turkey & Caramelised onion though any tasty sausages will work!)

3 x Beaten Eggs

Seasoning

2 x Chicken OXO Cubes crushed

2 x Teaspoons of Chicken Knorr Seasoning

1 x Teaspoon of Garlic Knorr Seasoning

1 x Teaspoon of Onion Knorr Seasoning

2 x Teaspoons of Garlic & Herb Seasoning

Salt & Pepper for seasoning

2 x Tablespoons of Olive oil

¼ Packet of Thyme & Leek Stuffing

1 x Chopped Red Onion Finely

3 x Tablespoons of grated mature Cheddar Cheese

80g Parmesan Cheese

Method

Step 1 – Seasoned Bread Mix

Soak the bread in the milk and add the seasoning then put to one side.

 

 

 

 

 

 

 

 

Step 2

Mix in the stuffing and 2 of the beaten eggs.

Step 3

Cook the Onion in the Olive Oil until soft.

Step 4

Mix together in a large bowl the turkey mince, large sausages (Skinned), Cooked onions and seasoned bread mix.

Step 4

Roll out pastry to the desired thickness (The same depth of a one pound coin). Place a thick line of the meat mixture along the pastry and roll over.

Brush the sides with the beaten egg and turn a little more. (From one packet of pasty you should get 2 x Fat Long Rolls)

Brush the long rolls with the beaten egg & prick with a fork. Cut into 6 equal sizes and repeat with the other long roll.

Step 5

Place individual rolls onto a greased baking tray and bake for 30 minutes at 180°C. Repeat all the above with the 2nd packet of pastry.

We use the Houno Combination Ovens, both the Combi Slim and the full size KPE Model. These help us produce amazing results through their high spec technology.

If you would like to come along to our showroom and try out these ovens or any of our appliances then please get in touch to arrange a suitable day and time.

Grandma Dance’s Famous Scotch Egg Recipe

The Dance family, have been at the foundations of IDS for generations. We are after all,  created by Ian Dance who worked hard to build the business that his sons and grandson continue to evolve and grow today. Catering has always been a part of our lives and it hasn’t just been about providing our customers with the very best in catering equipment and services, Grandma Dance has been keeping us fed with her famous love of cooking for all the family throughout the journey of IDS.

The very heart of our family and the reason we love our food so much is thanks to Grandma Dance. We thought we’d invite her to share some of her favourite recipes she has created with Bruce, Glynn, Jamie and all her children and grandchildren over the years.

First up, it’s Bruce’s favourite; the Premier Scotch Egg.

Ingredients

2Lb Sausage Meat
2 Oz of Strong Cheddar (Grated)
½ Teaspoon of crushed black pepper
1 Teaspoon of Bouillon powder
8 x Hard-boiled free-range eggs
1 x Large bag of Cheese & Onion crisps (Crushed)
1 x Packet of Breadcrumbs
2 x Tablespoons of grated Parmesan Cheese
Plain Flour
2 x Eggs beaten
1 x Tablespoon of cooking oil
Vegetable oil for cooking

Method 

Step One: Place the Sausage meat into a large bowl along with the Bouillon, Crushed Pepper and Grated Strong Cheddar and mix together.

Step Two: Lightly flour a chopping board and place the meat mixture onto the board and then divide into 8 equal sections.

Step Three: Flatten each meat section so that you have just enough to cover an egg. Then place the boiled egg onto the meat and wrap the meat around the egg making sure to completely cover the egg.

Repeat until all the eggs have been wrapped.

Step Four:

You will need 3 x Dishes

• In one dish place the Breadcrumbs, Crisps and Parmesan and mix together
• In dish two place 2 x Beaten eggs & the tablespoon of cooking oil
• In dish/plate three the plain flour

Step five: One at a time, roll each ball firstly into the flour, then the beaten egg and finally the breadcrumb mixture

Step Six: Pre heat a deep fat fryer to 180°C. Place into a deep fat fryer no more than 1-4 Scotch Eggs and cook for approximately 2 minutes or until the breadcrumbs are lightly browned.

Step Seven:Pre heat a fan assisted oven to 180°C. Place the eggs into the oven and cook for 12 Minutes.

Please note if you are fortunate enough to have a Combination oven then cook the eggs at 180°C with 10% moisture for 10 minutes.

Step eight: Take out and enjoy – whilst hot!

 

Do let us know if you try one of Grandma Dance’s recipes and be sure to tag us in any pictures online! You can search @iandanceservices to follow us on Facebook or Instagram.

If you’d like to purchase any of the  catering equipment to help with your cooking, please do visit our shop or give us a call for any help on 01934 813686.

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