5 Cup Fruit Loaf

I love this recipe, and have used it for years but have never gotten around to blogging it.  Perfect for school lunchboxes, picnics, or just a quick bake for an afternoon tea treat, this recipe is SO easy.  My family love it, and it's great for filling a gap when there are hungry teens seeking a snack.

You could use dairy free milk to make this loaf vegan, use whatever dried fruit you have in your store cupboard. I've added a little vanilla bean paste or ground cinnamon/ginger on occasion, to give it a different flavour.  

5 Cup Fruit Loaf

1 cup rolled oats or dessicated coconut

1 cup sultanas/raisins or finely chopped dried apricots

1 cup light soft brown sugar

1 cup self raising flour

1 cup milk, I used full fat whole milk

Preheat your oven to 180C/Gas Mark 4/350F.  Grease and line a loaf tin, I used a 2lb/900g loaf tin.  In a large bowl, mix the dry ingredients together then make a well in the centre.  Pour in the milk then mix until completely combined. Pour mixture into your prepared loaf tin and bake in the preheated oven for 45 minutes to 1 hour, until a skewer inserted into the middle comes out free from crumbs or mixture.

Leave a Comment Basics, Cakes, Dairy free, Snack, Snacks, Vegan

Nana's Fruit Loaf Cake

My Nana used to bake this if she knew we were coming to visit, and I bake it often for my family for after school snacks.  It's nice to be able to serve them something that I used to enjoy when I was their age.  This loaf cake is so quick and easy to make, filling because of added Weetabix, and delicious with a cuppa.

Nana's Fruit Loaf Cake

150g/1 cup dried fruit, I use either chopped dates or mixture of chopped dried apricots and raisins
215g/1 cup white sugar
50g butter or baking spread, melted
80g/4 Weetabix/wheat biscuit cereal, crushed finely
1 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
1 tsp cinnamon/vanilla bean paste (optional)
250ml/1 cup freshly boiled water
1 large free range egg
160g/1 cup plain flour

Preheat your oven to 18-C/160C Fan/350F/Gas Mark 4.  Grease and line a loaf tin, mine was a 900g/2lb loaf tin.  

Put the first 8 ingredients into a large bowl, give it a good stir to combine, then leave for 5 minutes.  

Once the mixture has cooled slightly sift in the flour and add the beaten egg.  Stir gently to until completely incorporated.  

Pour into greased and lined loaf tin then bake for 35 - 45 minutes or until a skewer inserted in the centre comes out free from crumbs.  I usually cook the loaf for 35 minutes then check it every 5 minutes after that.  

Leave to cool in the tin for around 15 minutes before turning out on to a wire rack to cool completely.  

1 comment Basics, Cakes, Kiwi Recipes, Snack, Snacks, Vegetarian

Sweet Potato Traybake and One Potato Two Potato Linky for June

It's my turn to host One Potato, Two Potato linky for June and I cannot wait to see all of your vegetarian makes and bakes using potato or sweet potato.  I decided to bake a Sweet Potato Traybake for packed lunches, and made another one to take to work as it went down so well with my lot.  

Sweet Potato Traybake

150g softened butter
150g caster sugar
1 tsp vanilla bean paste
4 free range eggs, I used large eggs
300g peeled and grated sweet potato
1 Tblsp orange zest
120g sultanas or raisins
250g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 or 2 tsp mixed spice (pumpkin pie spice)

Icing:
200g cream cheese
75g icing sugar

Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.  Line a 30cm x 20cm (12 inch x 8 inch) traybake tin with non-stick baking paper.  

Beat the butter and sugar together until pale and fluffy, this usually takes 3 - 5 minutes.  Beat in the vanilla and eggs one at a time, beating well after adding each egg to ensure it is properly incorporated before adding the next one.

Add the grated sweet potato, orange zest, and sultanas.  Mix until combined.  Sift in the flour, baking power, baking soda, and mixed spice.  Gently stir until completely combined, don't beat the mixture at this stage or the traybake will be tough.  Pour into the prepared tin and level the top.

Bake for 35 - 40 minutes, or until it springs back to the touch and a skewer inserted comes out free of crumbs.  Leave to cool in the tin before turning it out.  

Beat the icing sugar, cream cheese and orange zest together and spread over the cooled cake.  Slice and serve.  

To join in with the One Potato Two Potato linky, simply…

Blog any vegetarian recipe that features potatoes or sweet potatoes.

Include links in your post to this post and Family-Friends-Food, and include the badge (below). 

Respect copyright and include the source of any recipe (if applicable).

Add your link to the linky below.

You can link up old posts but please update them with the links and the badge so they fit the rules of the challenge.

You can link up to other blogging events as well, as long as it is within their rules.

Please visit and comment on some of the other entries. Sharing is nice too!

Tweet @fuelledbytea or @utterlyscrummy using the hashtag #onepotato and we will try to retweet.

All entries will be pinned onto the One Potato Two Potato Pinterest board.

The closing date is the 26th of the month and a roundup and the next month’s linky should be posted at the start of the following month.

4 comments Basics, Cakes, Snack, Snacks, Vegetarian

One Potato, Two Potato Round-up for April

I hosted the One Potato, Two Potato linky in April, do check out Helen's post for May, and link up your delicious vegetarian potato and/or sweet potato recipes.  

Helen devised the brilliant One Potato, Two Potato linky idea and I came on board as co-host.  The humble potato and sweet potato are great ingredients, so versatile, and there are so many delicious ways to use them in recipes - both as star of the dish and as a side dish.  Do check out Family, Friends, Food as Helen's blog is filled with fabulous recipes, and she is a top UK Kosher food blogger too.

In April there were 5 delicious dishes linked up, we would love to see many more ideas next month so do join in if you have blogged, or are planning to blog, a vegetarian recipe using potatoes and/or sweet potatoes.

Foodie Quine created delicious Potato Rosti and Quails Egg Easter Nests, which would be a delicious party nibble or dinner party starter - not just for Easter.

Searching for Spice recreated Sweet Potato Brownies by Deliciously Ella.  The brownies were deliciously squidgy like traditional ones but contain no refined sugar.  They look utterly scrumptious!

Everyday Healthy Recipes cooked a hearty Mushroom Asparagus Potato Casserole with Herbs, very timely as British asparagus is now in season and the weather is rather chilly at the moment.

Kitchen Byte made delicious Potato and Cheese Pierogi, oh my goodness these tasty morsels are definitely on my recipes to try list.  Potato and cheese in delicious little parcels, my dream snacks right there! 

Allotment 2 Kitchen created these delicious Thyme Oregano Miso Spice Potatoes which turned potatoes into flavourful morsels that were a fab accompaniment to vegetarian meatballs.

Thank you so much to those who joined the linky, we can't wait to see all the delicious recipes linked up to the May post over on Helen's blog!

3 comments Cakes, Dinners, Snacks, Vegetarian

Victoria Sandwich

I baked a Victoria Sponge as a technical challenge for the last episode bake along in the latest series of The Great British Bake Off.  I used the 'all in one' method which makes it such an easy cake to whip up.

My family managed to wait until I had finished taking photos before they pounced on the cake and devoured the lot, I had to be quick taking the photos though as they were hungrily circling.  It went down very well with the hungry hordes and they now want it added to my regular baking sessions.  

Victoria Sandwich

4 large free range eggs
225g/8oz caster sugar
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz baking spread or soft butter at room temperature

To serve:

Jam, I usually use raspberry

Whipped Cream

Preheat your oven to 180C/350F/Gas 4.  Grease and line 2 x 20cm/8in sandwich tins.  Grease the inside of the tin then line the bottom of each of the tins with a circle of non-stick baking paper.  

Break the eggs into a large mixing bowl, then add the rest of the cake ingredients.  Beat with an electric mixer until combined.  Don't over mix the batter, as soon as everything is blended stop mixing.   

Divide the mixture evenly between the tins and gently smooth the surface of the batter.  Place the tins on the middle shelf of the preheated oven and bake for 25 minutes.   The cakes are done when they’re golden-brown and coming away from the edge of the tins. The centre of the cakes should spring back when gently pressed.

Remove the cakes from the oven and set aside to cool in the tins for five minutes.  Turn the cakes out onto a cooling rack that has been covered with a clean tea towel.  This stops the cake tops from being marked by the wire rack.  

Once the cakes have cooled completely you can assemble the sandwich.  Place one cake upside down onto a plate and spread it with plenty of jam then spread over plenty of whipped cream.  Top with the second cake, top-side up.  Dust with icing sugar to serve.  

Leave a Comment Basics, Cakes, Party

Giant Chocolate Chip Birthday Cookie

I baked this as an experiment and oh my goodness was it delicious! My daughters said it would be great decorated like a Birthday Cookie that a certain cookie retailer sells.  Baked as one of 10yo's birthday cakes, this giant cookie cost £1.87 to make, without energy and decorating costs.  The High St retailler version costs £14.99 or more depending on your choice of decoration.  My version is 8 times cheaper!

I used a simple icing sugar and water icing to decorate the cookie, coloured with gel colours.  Cost of icing was 60p for the icing sugar, I had the gel colours already but you can purchase them for around £1 and they last a very long time as you don't need to use much.  You could of course use 30g cocoa (30p) to make chocolate icing, and save on cost.

Giant Chocolate Chip  Birthday Cookie

175g softened butter (56p)

200g granulated sugar (11p)

1 large free range egg (16p)

2 tsp vanilla bean paste (30p)

250g self raising flour (8p)

2 tsp baking powder (6p)

100g dark chocolate chunks, I chopped up a chocolate block (30p)

100g milk chocolate chunks I chopped up a chocolate block (30p)

Preheat your oven to 200C/Fan 180C/400F/Gas Mark 6.  Grease and line a 23cm/9 inch non-stick, loose based flan tin or springform cake tin.

Cream the butter and the sugar in a large bowl until pale and fluffy.  Add the egg and vanilla then beat again until completely combined.  

Sift the flour and baking powder into the bowl, then gently but thoroughly mix it until a soft cookie dough forms.  Add the chocolate chips and stir to distribute them evenly through the cookie dough.

Spoon the mixture into the prepared flan tin then spread out evenly, ensuring the top is level.  

Bake in the preheated oven for bake for 20-25 minutes until golden and a skewer inserted into the centre comes out free of crumbs or dough.

Allow to cool in the tin and gently turn out the cookie before serving in slices.

1 comment Basics, Biscuits, Budgeting Tips, Cakes, Party, Vegetarian

Mini Lemon Meringue Pies - GBBO Botanicals Week

It was Botanicals Week on The Great British Bake Off and for the signature challenge I decided to bake Mini Lemon Meringue Pies instead of a large one as they are much better for portion control purposes, and also more appropriate for afternoon tea which was when my family would get to devour them.  I cooked the meringue in the oven, no blow torches in my kitchen, so I think Mary Berry would approve. 

I used the Nutri Ninja Complete System that I had been sent to review to make the pastry.  It whipped up the pastry in a flash! So quick and easy to just bung all the ingredients for the pastry into the machine and whizz it for a few seconds.  

I also made my own lemon curd, and used the leftover egg whites for the meringue.  Such a delicious afternoon tea treat, and no waste as all of the eggs were used and I also used some lemons that were looking rather tired in our fridge.

Mini Lemon Meringue Pies - Makes 24

To make the pastry cases:

330g plain flour
3 Tblsp caster sugar
175g cold butter, cubed

Cold water

Put the flour, sugar and butter into the bowl of a processor, add 1 tablespoon full of ice cold water and mix until the dough comes together.  If you need to add more water do so one teaspoonful at a time until the dough comes together.  Divide the dough in half and wrap each half in clingfilm then chill in the fridge for at least half an hour.  

To make the dough by hand: Sift the flour and salt into a mixing bowl. Add the butter and rub into the flour until the mixture looks like fine breadcrumbs. Stir through the sugar before adding the a little water. 

I add a tablespoon of cold water then add more, if necessary, a teaspoonful at a time. Mix to a firm dough and press out to a disc shape. Wrap the dough in cling film and leave it to rest in the fridge for half an hour before you attempt to roll it out.  Whilst the pastry dough rests, make the lemon curd.

Lemon Curd

200g butter
225g caster sugar
Grated zest and juice from 3 lemons
4 free range eggs

Melt the butter in a saucepan over a medium heat. Whisk the sugar, lemon zest, lemon juice and eggs into the butter until well combined. Keep whisking continuously whilst the curd thickens and comes to the boil. Remove from the heat just as it is about to boil vigorously. Pour into a bowl to cool for a couple of minutes then put a piece of clingfilm over the curd, touching the surface so that a skin doesn’t form. When the curd has reached room temperature, transfer it to the fridge. You can store the lemon curd in a the fridge, just keep it covered. I put mine into sterilised jars topped with cellophane and a band. The curd will thicken considerably in the fridge and will keep for 2–3 weeks.

To make the meringue:

Make the meringue by whisking the egg whites with half the sugar until stiff peaks form. Gradually add the remaining sugar and the cream of tartar whilst whisking. You should end up with a very stiff meringue mixture. Carefully spread the meringue over the cake, make sure you cover the lemon curd completely and that the meringue forms a seal around the edge of the cake. Rough up the meringue with a spoon to make peaks on the top. Cook for about 8 minutes, until the meringue is golden. Keep an eye on it as it can go from golden to burnt very quickly. Cool for 10 minutes then chill in the fridge for half an hour to an hour before you serve it as this makes it much easier to cut neat slices.

Assembling and baking the mini pies:

Take one half of the pastry out of the fridge and unwrap it.  Roll out into an even shape, on a lightly floured surface, to about the thickness of a £1 coin. 

Grease two 12 hole muffin tins and cut large circles out of your dough before placing them into the prepared muffin tin holes. Prick the bottom of the pastry well with a fork and bake in a preheated oven set to 180C/160C Fan/350F/Gas Mark 4 for 10 minutes.  Repeat with the second batch of dough.

Once the cooked pastry cases have cooled, dollop some lemon curd into each one. I usually fill them about 3/4 full.  You can then pipe your meringue on top of each tart.  I make sure that I completely cover the lemon curd.

Bake the tarts in an oven preheated to 220C/200C Fan/425F/Gas Mark 7 and cook the tarts for approximately 10 - 15 minutes until the edges of the meringue start to turn golden.  Keep an eye on the tarts after 10 minutes as the meringue can brown very quickly.

Leave a Comment Basics, Cakes, GBBO, Jam, Party, Puddings, Vegetarian

Giant Jaffa Cake (Vegan)

We enjoy watching The Great British Bake Off and trying out the bakes that the contestants have to make each week.  This week one of the tasks was to bake some Jaffa Cakes.  On the show they made standard small Jaffa Cakes but I thought that would be too much faff and decided to make a Giant Jaffa Cake instead.

I had to remake my jelly as the first batch didn't set firmly enough, but apart from that it was a fairly straight forward bake.  My family devoured some for pudding this evening, and there's still some leftover for a treat with a cuppa tomorrow.  

Giant Jaffa Cake (Vegan)

Sponge:
125g plain flour
125g caster sugar
1tsp bicarbonate of soda
1/2tsp tsp salt
125ml dairy free milk
30g oil (I used vegetable/rapeseed oil)
4tsp white wine vinegar
1 tsp vanilla bean paste

Jelly:
400ml orange juice
5g Agar Agar

Topping:
400g Dairy free Dark Chocolate, chopped/broken into small chunks

To make the sponge:

Preheat oven to 180C/160C Fan/Gas Mark 4  Grease and line a 20cm/8inch cake tin

Combine all the dry ingredients in a bowl.  Mix the wet ingredients together in a jug until completely combined.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Pour the cake batter into your prepared tin and level the surface.

Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean.  Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

To make the jelly:

Bring the fruit juice to the boil in a pan and sprinkle the agar agar powder on top. Stir in and boil for 2-3 minutes then remove from the heat, pour into a lined 20cm/8 inch cake tin, and leave to cool and set.

Carefully turn out the jelly onto the top of the sponge cake.  Put in the fridge to chill whilst you prepare the topping.

To make the topping:

Melt the chocolate in a bowl set over a saucepan of simmering water.  Once completely melted, leave to cool slightly then pour over the cake.  

I've added this post to the We Should Cocoa linky over at Tin and Thyme.

I'm entering this bake into the Great Bloggers Bake Off linky, hosted by Mummy Mishaps.

12 comments Basics, Cakes, GBBO, Party, Vegan, Vegetarian

'5 A Day' Cake

This is basically a banana cake with a whole lot of extras added.  I decided to use up as many items as I could in one cake, the result was delicious, thank goodness!  I used two of the carrots in our Wonky Veg Box in this cake, along with a large courgette from our veg draw in the fridge which needed using up, and 4 spotty over ripe bananas from our fruit bowl.  I decided to add some dried fruit as we had various part packets that were leftover from Christmas and I wanted to use them up too.  

This cake was a definite hit with my family and it was a welcome treat in lunchboxes for a couple of days.  I'm sure there must be at least a couple of your 'five a day' in this cake as it is packed with fruit and vegetables.  I was wondering what to call this scrumptious creation when my 9yo declared it to be "5 A Day Cake!" and who am I to argue.

'5 A Day' Cake

150g grated courgette
150g grated carrot or sweet potato
225g plain flour
2 tsp baking powder
1tsp bicarbonate of soda
100g caster sugar
75g sultanas
75g dried cranberries
75g dried apricots, finely chopped
3 medium free range eggs
300g mashed banana, use over-ripe ones if you can
150ml oil

Preheat your oven to 200C/180C Fan/Gas Mark 6.  Grease and line a 23cm/9 inch round springform cake tin.  

Squeeze as much moisture out of the grated courgette as you can using your hands.  Sift the flour, baking powder and bicarb into a bowl.  Mix in the sugar and dried fruits.  Add the eggs, mashed banana and oil to the dry ingredients and mix until combined.  Add the grated courgette and carrot then beat the mixture for a minute or so until the vegetables are evenly distributed through the cake batter.

Pour the batter into your prepared cake tin.  Bake for an hour then check if the cake is done by inserting a skewer into the centre, it should come out clean.  If not, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 10 - 15 minutes.  Test again with the skewer.  When the cake is cooked through, remove from the oven and leave to cool for 15 minutes in the tin before turning out onto a wire rack to cool completely.  

I am entering this delicious cake into Credit Crunch Munch, created by Helen and Camilla, hosted this month by Travels for Taste.

I'm also entering this cake into Extra Veg, the blog challenge created by myself and Helen to encourage us all to eat extra portions of vegetables.  Helen is hosting this month.

5 comments Basics, Cakes, Dairy free, Lunches, Snack, Snacks, Vegetarian

Parsnip Loaf

As I mentioned in my previous post, we were fortunate to be able to buy a Wonky Veg Box from Asda.  In our box was a very large parsnip which I decided to use in a cake.  I altered a Carrot Cake recipe that I have used for years and the cake was delicious! It was sweet without being overly so and the parsnip kept the cake moist but still light in texture.

The cake was scrumptious with a cuppa and we had a slice for pudding too, with custard of course.  You could use carrot instead of parsnip, or even sweet potato if you wanted to.  It is very quick to make and you don't even need to use a mixer.

Parsnip Loaf

150g light soft brown sugar
200ml oil
3 medium free range eggs
60ml golden syrup
200g grated parsnip
250g self raising flour
1 tsp cinnamon or mixed spice

Preheat your oven to 180C/160C Fan/Gas Mark 4.

Grease and line a 900g/2lb loaf tin with non-stick baking paper.

Measure the sugar, oil, eggs, and golden syrup into a bowl.  Stir to mix until completely combined before adding the grated parsnip and stirring once again.  Add the flour and cinnamon then mix until just combined.  Do not beat the mixture or the cake will be heavy and tough.  

Pour the mixture into your prepared cake tin and level the surface.  Bake in the preheated oven for 55 minutes or until cooked through, there should be no crumbs on a skewer inserted into the cake and the top of the cake should spring back when lightly pressed.  Cool the cake in the tin for 10 minutes before turning out onto a wire rack to cool completely.

I am entering this cake into Simple and in Season which has a new home, it's being hosted by Katie over at Feeding Boys.  If you're blogging a delicious seasonal recipe, do pop over and link it up! 

1 comment Basics, Cakes, Dairy free, Snack, Snacks, Vegetarian