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.
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.
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
O.M.G. What can I say….delicious, moreish, delightful, dessert heaven….oh the list goes on, simply delicious!
Tip: Remove base from tray before putting filling in! (I had a terrible time trying to get it out)
Bake tin size – 26cm
450g Maltesers – leave a handful for decorating at end
110g butter – melted
100g caster sugar
4 egg yolks
200g dark or milk chocolate
400ml whole milk
3 tbsp malt powder
300ml double cream
1 tsp vanilla extract
- Blitz the maltesers in a food processor until crumb like. Empty into a bowl.
- Melt the butter and add to the maltesers, mix through until coated.
- Grease the baking tin, push down the crushed malteser into the pan evenly, make sure that you go up the sides as it will need to hold a filling.
- Put in the fridge to harden.
- For the filling, in a pan heat gently the milk, sugar, egg yolks and malt powder until thickened. then add in the melted chocolate, stir through.
- Once base has set, remove from tin and fill with the chocolate mixture. Place in fridge overnight to set.
- When you are ready to serve, then we make the cream topping.
- Pour cream and vanilla extract into a bowl and whisk until thick, then top the pie.
- Using the left over maltesers, crush and sprinkle on top of pie. oh yeah….Yum…Yum!
I have seen various different versions of this recipe and always wanted to try, so today was the day that I would have a go at these delicious little Churros. A Churro is a fried-dough pastry snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick, basically you can have them anyway you choose.
As you can see I didn’t have the iconic star shape nozzle for my piping bag, so mine are smooth unlike most images you see online, such as below. Yes I know…..they do look better…..I will definitely be going to get one.
This recipe makes approx 8
150g Plain Flour
1 tbsp Baking powder
1 tbsp olive oil
1 cup of boiling water
Oil for frying I love crisp n dry.
100g chocolate chips
120ml double cream
1/2 cup of caster sugar
1 tbsp ground cinnamon
- In a large bowl mix the flour, baking powder, salt then add in the olive oil and water, mix together until combined, it should be like a very thick batter, it should not be runny and thin as this won’t work (trust me..my first batch was to watery and didn’t turn out at all) see my wrong batch below. wrong batch very thick batter
- Heat in a wok some frying oil to 170 deg. If you don’t have a thermometer , drop a piece of bread in about 1cm and if it goes golden brown you know its ready.
- Empty the batter into a piping bag. Slowly squeeze out the mixture into the oil making a long shape about 15cm long. You may find it easier to cut with a pair of sissors.
- Cook for about 2-3 minutes or until a golden brown colour. Remove with a slotted spoon and place onto some kitchen towel to absorb the fat.
- Place caster sugar and cinnamon in a bowl then roll each churro in until covered in sugar.
- Place chocolate chips and cream into a microwavable bowl, micro for 30 secs then stir, then another 30 secs and mix together well. (800w should be o.k.)
- Pour sauce into a serving dish and dip…Yummy!
O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.
They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-
I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-
Makes 10 pancakes
1 tsp baking powder
4 tbsp plain flour
4 crushed up walnuts
1 tsp vanilla essence
- Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.
- Whisk the eggs together then add to the mixture, mixing together.
- Once combined add in the flour and mix well, it should look like a pancake batter.
- Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.
- Plate up and serve.
I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.
Oh yum! Looking for something fresh and different for breakfast, I came up with this little Parfait, that was absolutely delicious! Once you take a spoonful you taste the strawberry yoghurt then you get the hit of the chocolate mint with the crunch of the oats, coconut and pistachio’s…….oh yummy!
4 tbsp Strawberry Yoghurt
4 tbsp Vanilla Yoghurt
4 Strawberries – sliced
1 small banana – sliced
2 tbsp toasted oats
2 tbsp toasted coconut
3 Chocolate mint leaves – chopped
1 tbsp of pistachio’s chopped
- Place 2 tbsp of strawberry yoghurt in a glass, then top with 2 tbsp of vanilla yoghurt.
- Place a layer of strawberries and bananas on top and sprinkle 1 tbsp oats and coconut on.
- Sprinkle on the chocolate mint leaves
- Then do above over again for a second layer.
- Top with any remaining banana or strawberries and pistachio’s and serve! YUMMY!