First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!
225g Black Treacle
255g Soft Light Brown Sugar
2 eggs, beaten
350g plain flour
2 tsp ground cinnamon
1 tbsp ground ginger
1 tsp bicarbonate of soda
250ml warm milk (I used semi-skimmed)
- Melt together Treacle, sugar and butter, mixing all the time
- Remove from heat and mix in the eggs
- Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined
- Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
- Line a 10″ square baking tin and grease
- Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
- Serve with some warm custard or ice cream.
First try at marbling, I’ve seen it loads of times in magazines but never tried it, who knew it would be that simple!
150g light brown sugar
2 ripe bananas
1 tsp vanilla essence
200 g self raising flour
2 tbsp. baking powder
1/2 tsp bicarb soda
pinch of salt
2 tsp cinnamon
2 tbsp. cocoa powder
1. Preheat oven to 170 deg.
2. Line a baking tin with greaseproof paper
3. Place butter and sugar in a large bowl and mix together until smooth and fluffy
4. Add the eggs, one at a time, whisking well.
5. Mash the banana and add with the vanilla essence and mix
6. In a separate bowl sift the flour, baking powder, bicarb soda, salt and cinnamon together, fold into the wet mixture until combined.
7. Pour half the mixture into another bowl and mix through the cocoa powder
8. Spoon both mixtures into the baking tin alternating between each so you have layers.
9. Drag a knife through the mixture a few times to marble then bake for approx. 1 hr or until knife comes out clean. Leave to cool on a wire rack.
Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
- Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
- Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
- Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
- Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
- Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.
I just love my Empire Biscuits, I do have to say they are rather tasty. Having the afternoon to myself I fancied getting my creativity on this afternoon and trying some new techniques. I thoroughly enjoyed my creating and so glad they turned out…..I don’t have the steadiest of hands…lol. Although my love hearts could do with more practise…lol!
For the Empire Biscuits:-
Makes approx 10 – Empire Biscuits
I used 1 spoonful of the icing in each tub and added food colouring.
I used a skewer that I had in my kitchen drawer, but anything with a pen like nib would do.
Once you have put your white icing onto your biscuit you then choose your design colours.
I started off with roses. Put the nib of the skewer into the red colouring and place a small dot onto the icing and start to rock and circle the skewer to make your design. Clean nib then dip into the yellow and add a dot in the middle. Clean nib then dip into the green and draw small leaf shapes at the bottom. Finish design with small dots of colour randomly.
I done the same thing but on a bigger scale for me single rose.
Then using each colour draw lines on your biscuit.
Then drag the tip of your skewer firstly down the way then up the way to create the design.
I have been dying to try this for ages now and decided 2017 is going to be the year of experimenting. I have to say it looks easy but it wasn’t, a few more practises I think before I master it….lol! But I have to say not bad for a first time.
To make the candy:-
1. Put about 3 cups of sugar with 1 tbsp of water in a flat based pan (depending on how much you want to make)
2. Gently heat the sugar until it starts to bubble
3. It will start to go brown in colour and may lump, please do not be worried at this point this is normal. Using a wooden spoon move it around a little just to combine. You do not want to stir constantly and this will ruin it, try to leave it as much as you can.
4. If you want you can at this stage add food colouring, I added red to mine.
5. Keep moving it around until it goes quick thick but not too thick, you want to be able to lift it up and for it to drop slowly back to the pan but still thin not thick, almost just coating the back of the spoon.
6. Using anything you have in your kitchen drawers that are metal like a ladle, pizza cutter, spoon etc, it is best if you chill the metal in the fridge first. Do not use wood, I tried my wooden spoon and it stuck, it has to be metal and cold. You can then drape, twist or simply squiggle onto greaseproof paper to make your designs. ( This is the fun bit but also the frustrating bit..lol) It should harden within seconds.
Here are some of my best and worst ones……lol!
Then imply decorate your cakes. Enjoy!
Oh well, what can I say, these are simply delicious! Initially I was just going to make some cupcakes but decided to try the gooey centre and also tackle my first time at sugar work, which is something I’ve always wanted to try. The sugar work is definitely work in progress…lol!
For the Cupcakes:- Makes 8-10
1 Cup all purpose flour (about 100g)
1 cup caster sugar
1/2 cup good cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil or rapseed oil
1 tsp vanilla essence
- Pre-heat oven 180 deg C
- Place cake liners in a muffin tin.
- Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl and whisk through to combine.
- Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined.
- Evenly distribute cake batter. Each cupcake liner should be about 3/4 full.
- Bake for about 12-15 mins or until a knife comes clean from centre.
- Remove and allow to cool completely.
For the Gooey Centre:- I decided to go with caramel but you can choose anything you like, I also cheated and just melted some caramel instead of making the real thing.
- I used some caramel curls and just added 1 tsp milk and melted in microwave. I also wanted to use my food colouring and decided to give it a nice pink colour….lol!
2. Once melted, I wanted it a bit thicker so whisked it up a bit until thick and creamy.
3. Once the cupcakes are cool, using a spoon, spoon out some of the centre of the cupcake.
4. Then using a tsp, spoon some of the caramel mixture into the holes.
Again I cheated slightly and used shop bought frosting but you can of course make your own if you have more time.
- Put frosting into a piping bag and then pipe on top to cover up the centre.
- And then simply serve and devour or if you like try my sugar work and make fancy toppings! see my post on Sugar work. sugar wor
Oh it’s that time of the year where cinnamon is a staple ingredient in your household and no better way to use it than to make cinnamon glazed swirls……oh so yummy!
For the swirls:-
1 puff pastry sheet
spoonful of butter melted
3 tbsp caster sugar
3 tbsp brown sugar
1 tbsp cinnamon
For the Glaze:-
1/2 cup icing sugar
1/2 tsp vanilla essence
- Pre-heat oven to 190deg
- Roll out pastry sheet, brush with butter then sprinkle sugars and cinnamon evenly over pastry sheet
- Carefully start to roll the pastry up not too tight but not too loose
- Using a sharp knife, slice the roll into 6 or 7 sections evenly.
- Grease a baking tin or tray and place the swirls upright leaving a little space between each to allow for expansion of pastry.
- Bake for approx 20-25 mins until golden brown
- Meanwhile to make the glaze, mix the milk and vanilla essence with the icing sugar until you have a thick but not too thick consistencey, if too runny just keep adding more icing sugar. Using a spoon drizzle over swirls once removed from oven, allow to harden and serve……oh so yummy!