Simnel Cake

I don't normally make a Simnel Cake, my husband dislikes fruit cake and marzipan, and my girls have never asked if we could bake one.  A friend asked me to bake one to take on her regular visit to an aged care home as one of the residents mentioned they would really like a piece of Simnel Cake over Easter.  I used my usual fruit cake recipe, spiced slightly differently.

Simnel Cake

175g caster sugar

175g butter
1 tsp vanilla bean paste or 2 tsp vanilla extract

225g plain flour

3 medium free range eggs

1 tsp ground mixed spice

500g mixed dried fruit

50g glace cherries, finely chopped

1 or 2 Tblsp milk
250g marzipan

Preheat your oven to 150C/130C Fan.  Grease and double line a 7 inch/18cm cake tin.

Knead the marzipan on a surface lightly dusted with icing sugar for a couple of minutes until it softens and is pliable.  Divide the marzipan into three, cut two 18cm/7inch diameter circles then divide the third portion into 11 and roll into small balls.  Cover the prepared marzipan with clingfilm and refrigerate or set aside until needed.  

Next make the cake.  Cream the butter and sugar until pale and fluffy.  Add the eggs one at a time, add a tablespoon of flour with each egg, beating well after each addition.  Sift the dry ingredients into a bowl and add the dried fruit.  Make sure that the dried fruit is coated in flour.  Gently but thoroughly mix the fruit and flour into the creamed mixture, add the milk if the mixture seems too stiff.

Put half of the mixture into your prepared tin.  Place one 18cm/7inch circle of marzipan on top of the mixture.  Carefully put the rest of the cake mixture into the tin and level the top.

Put the cake into the preheated oven and bake for 2 hours to 2 and a half hours until a skewer inserted into the centre comes out clean.  Allow the cake to cool completely in the tin.

Once the cake has cooled preheat your grill to a moderately high heat.  Not maximum heat or the marzipan will burn instead of toast.  Heat some jam in the microwave or a small saucepan until it is runny, I used about 3 tablespoons of jam.  Brush this over the top of the cake then place the marzipan circle on top.  Use a little jam to adhere the 11 balls of marzipan to the marzipan disc.  Place the cake under the grill for a few minutes until the marzipan toasts slightly.  Do keep a close eye on the cake under the grill, it can burn very quickly if not watched carefully.  Once the cake has cooled you can tie a ribbon around the middle if you want.  

My daughters decided to decorate the top marzipan disc by rolling it over a patterned icing mat to make a diamond pattern. This was done before the final grill process.  Once the cake had cooled they decorated it further by putting sugar flowers and micro Easter eggs on top.

3 comments Basics, Cakes, Easter, RBoK

Easter Cookies

I was asked by the lovelies at Sainsbury's to share an Easter recipe that other families could bake and enjoy together.  I of course asked my family what they would like to bake and after much debate it was decided that we would bake cookies.

I used my standard cookie recipe and added spice and raisins for an Easter twist.  The recipe makes 50 cookies, you can easily halve the recipe should you not need/want to bake so many.  The cookies are delicious, great for having with a cuppa or as a lunchbox treat and a welcome gift for friends or for sharing at coffee mornings.  My team of taste testers on the school run, along with a few teachers, declared them to be delicious and very tasty indeed.  Result!

Easter Cookies

Makes 50, recipe easily halved

225g unsalted butter, softened

330g caster sugar

2 large free range eggs

1 dollop vanilla bean paste or 2 tsp vanilla extract

2 tsp ground mixed spice

370g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

200g seedless raisins

Preheat your oven to 180C/160C Fan/350F.  Line a few oven trays with non-stick baking paper.  

Beat the butter and sugar until pale and fluffy in a large bowl.  Add the eggs one at a time, along with 2 tablespoons of flour with each egg, and beat well after each addition.  Add the remaining ingredients and mix until completely combined.  Stir through the raisins so they are evenly distributed throughout the mixture.

Place heaped teaspoonfuls on your prepared trays, allow room for the cookies to spread.  Bake in the preheated oven for 12 - 15 minutes until the cookies are starting to turn golden brown around the edges.  Once baked, cool the cookies on the trays for 5 minutes before carefully transferring to a wire rack until completely cool.  Store in an airtight container.

* I was compensated for my time and expertise creating this recipe **

Leave a Comment Basics, Biscuits, Easter, RBoK, Vegetarian

Chocolate, Cherry and Cranberry Wreath Cake

I decided to bake one of these cakes for my 8yo's teacher who is most lovely, and like most teachers, in need of a chocolate treat near the end of this term at school.  

Chocolate, Cherry and Cranberry Wreath Cake

200g butter, softened

200g caster sugar

2 tsp vanilla bean paste or good quality extract

4 free range eggs, I used large

225g self raising flour

50g cocoa powder

100g glace cherries, rinsed and halved

75g dried cranberries

Preheat your oven to 190C/170C Fan.  Grease a ring cake tin really well.  I used a 25cm ring cake pan.

Cream the butter, sugar and vanilla together until pale and fluffy.  Gradually beat in the egg whilst your mixer or hand mixer is running.  If the mixture looks like it may be starting to curdle add a tablespoon or two of flour.  This will stabilise the mixture.

Once all the egg has been incorporated stir in the flour and cocoa powder until completely incorporated.  Add the cherries and cranberries and mix once again.

Spread the mixture evenly into your prepared cake tin.  Bake for 40 - 50 minuntes depending on the size of your cake tin.  Leave in the tin for around 10 minutes before turning the cake tin upside down on a wire rack.  Remove the cake from the tin and leave to cool completely.

Chocolate Glaze

150g chocolate, roughly chopped
50g butter
1 Tblsp golden syrup
1 tsp vanilla extract

In a bowl set over a saucepan of simmering water combine the chocolate, butter and golden syrup.  Stir until the chocolate has melted and the mixture is smooth.  Add the vanilla, let the mixture cool a little then spread the warm glaze over the top of your cooled cake.

Leave a Comment Basics, Cakes, Christmas, Gift Ideas, RBoK

Chocolate Christmas Tree Biscuits and Mini Christmas Cakes - Waitrose #bakeitforward

When I received an email from Waitrose asking to take part in their Bake It Forward campaign I accepted without hesitation.  To take part all you need to do is bake something sweet to share with others during the season of goodwill ,share your share your photos on social media using the #BakeItForward hashtag and nominate them to do the same.

Every day Waitrose will be surprising people taking part with festive treats, including hampers and bottles of champagne.  Sharing baking and the possibility of being surprised with festive treats, what's not to like?!

We baked some Chocolate Christmas Tree Biscuits which are perfect for Christmas Fairs, Christmas parties and Christmas hampers.  We also iced some bite sized pieces of Christmas Cake which are great for teacher gifts.

Chocolate Christmas Trees

100g softened butter

100g caster sugar

2 Tblsp golden syrup or honey

2 tsp vanilla bean paste or extract

220g plain flour

1 tsp bicarbonate of soda

30g cocoa powder

100g dark/milk and white chocolate for decoration

Preheat your oven to 190C/170C Fan.  Line 2 baking sheets with non-stick baking paper.  

Cream the butter and sugar together well until pale and fluffy.  Add the golden syrup/honey and vanilla bean paste then beat again.  Add the flour, bicarb and cocoa then mix until a stiff dough forms.  

Knead the dough then roll out to 5mm thick on a floured surface.  Cut out shapes using cookie cutters and carefully transfer to your prepared trays.  Bake in the oven for 10 - 15 minutes.  Check after 10 minutes then every 2 minutes after that.  The biscuits should be slightly darker and fill the kitchen with a lovely chocolate aroma when they are cooked.

Transfer the biscuits to a wire rack to cool completely.  Sandwich the biscuits together with melted chocolate.  I used coffee stirrers from a well known chain as sticks but you can purchase cake pop sticks from a supermarket if you want. Put in the fridge until the chocolate has set.

Melt the white chocolate and drizzle over the biscuits then decorate how you wish.

The recipe makes 20 biscuits, enough for 10 completed trees.  These trees are fab individually wrapped and given as gifts, included in hampers of homemade goodies, or sold at a Christmas Fair.

Bite Sized Christmas Cakes

1.5 kg mixed dried fruit

125ml rum, whisky or brandy (use apple/orange juice for non-alcoholic version)

1 Tblsp golden syrup

220g light or dark brown sugar

250g butter, melted and cooled

4 free range eggs

225g plain flour

2 tsp mixed spice

Put the fruit in a large bowl, breaking up any large clumps.  Add the rum, golden syrup, sugar and eggs.  Mix well then add the melted butter, sifted flours and  mixed spice.  Mix until thoroughly combined.  

Pour the mixture into a deep 23cm round or deep 20cm square cake tin lined with three sheets of non-stick baking paper. Make sure the baking paper extends at least 1 inch/ 5cm above the top edge of the cake tin.  

Preheat your oven to 160C/140C Fan for about 3 ½ hours or until cooked when tested.  To test if the cake is done, insert a knife or skewer into the middle, it should come out clean with no crumbs sticking to it.  

Take the cake out of the oven, brush with a little extra run, whisky or brandy then set aside to cool completely.  Wrap well and store in an airtight container in a cool dark place until you are ready to eat it.  

This cake mixture can also be baked in empty baked bean/pulses tins or tuna tins.  A baked bean tin sized cake usually takes 45 - 50 minutes, a tuna tin sized cake usually takes 55 - 60 minutes.

We decorated ours with a layer of marzipan followed by a layer of sugarpaste and decorations.  I brushed the cakes with a little golden syrup to adhere the marzipan and sugarpaste layers to the cake bites.

* I was sent a hamper of baking goodies by Waitrose and was compensated for my time creating these recipes *

1 comment Basics, Biscuits, Cakes, Christmas, Gift Ideas, RBoK, Vegetarian

Chocolate Orange Cake

I had some soured cream that needed using up and needed a cake to cheer up a friend so I decided to experiment and bake this delicious cake, guaranteed to brighten up a gloomy day.

Chocolate Orange Cake

160g softened butter

140g caster sugar

2 tsp vanilla bean paste

3 free range eggs

190g self-raising flour

40g cocoa powder

170g soured cream or thick set natural/Greek yoghurt

1 Tblsp finely grated orange zest

5 Tblsp/75ml freshly squeezed orange juice

Chocolate Orange Icing:

175g icing sugar

1 or 2 Tblsp cocoa powder

Enough freshly squeezed orange juice to make a spreadable icing

Preheat your oven to 180C/160C Fan.  Grease and line a deep, 20cm round cake tin with non-stick baking paper.

Use a hand held electric beater or stand mixer to cream the butter, sugar and vanilla until pale and fluffy.  Add the eggs, one at a time, beating well after each addition.  If the mixture looks like it might curdle, add a tablespoon flour with each egg which will stabilise the mixture.  Gently fold through the flour, soured cream, orange zest and orange juice until the mixture is just smooth.

Pour the mixture into your prepared cake tin and smooth the surface.  Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.  Cool in the tin.

To make the icing, use a wooden spoon to beat the icing sugar, cocoa and orange juice until smooth.  Put the cake onto your serving plate, spread over the icing and serve once icing has set.

3 comments Cakes, RBoK, Vegetarian

Chocolate Orange and Cranberry Cookies

Christmas is coming and I usually bake quite a few batches of cookies to give as gifts, for school bake sales and when friends drop in for afternoon tea.  This cookie recipe is really versatile, add some ground cinnamon or ginger to the mixture, vary the dried fruit, leave out the dried fruit or vary the flavour of the chocolate - multi coloured chocolate beans are a great idea when baking these for kids.  

I baked these cookies for an after school treat and used a dark chocolate orange my husband had in his not so secret chocolate stash. Don't worry, he won't miss it as there are 8 others I bought when they were on offer for £1 each. They are his absolute favourite so I stock up when I can.

Chocolate Orange and Cranberry Cookies

300g plain flour
1/2 tsp bicarbonate of soda
185g butter, melted and cooled
1 tsp vanilla extract or 1 dollop vanilla bean paste
200g light soft brown sugar
50g cup caster sugar
1 free range egg
1 chocolate orange or 100g orange flavoured dark chocolate, chopped into small chunks
60g dried cranberries

Preheat your oven to 180C and line several baking trays with non-stick baking paper.

Combine the flour, bicarbonate of soda, chocolate and cranberries in a large bowl.  In another bowl mix together the melted butter, vanilla extract, egg and both sugars.

Combine the wet and dry ingredients in the larger bowl.  Mix everything until thoroughly combined.

Put large teaspoonfuls of mixture on to the prepared oven trays, leaving some room for the cookies to spread during cooking. Bake for 12 - 15 minutes. Cool on the trays for at least 5 minutes before transferring to a wire rack to cool completely.

I'm entering these cookies into several Blogging Challenge Events and Linkys.

Alphabakes created by The More than Occasional Baker and Caroline Makes, Caroline is hosting this month and the letter is O.

We Should Cocoa managed by Choclette of Chocolate Log Blog and hosted this month by BakeNQuilt, the theme is cookies. 

The Biscuit Barrel Challenge hosted by Laura at I'd Much Rather Be Baking Than . . . . where the theme is Festive and Party.  These cookies are great for festive kids parties and an edible gift.

Cooks Joy hosts Bake Fest each month for vegetarian and vegan creations that are baked or broiled.

Family Foodie Challenge, created by Lou at Eat Your Veg and hosted by Vanesther at Bangers and Mash where the theme is lunchbox ideas, who wouldn't want one of these cookies in their lunchbox as a baked treat!

One Ingredient created and hosted alternate months by Nazima from Franglais Kitchen and Laura from How To Cook Good Food, the theme this month is Fruit of the Vine and Nazima is hosting.

Tea Time Treats created and hosted alternate months by Kate from What Kate Baked, and Karen from Lavender and Lovage, the theme this month is Dried Fruits and Karen is hosting.

Festive Fridays is a fab linky from Chris who blogs at Thinly Spread, there's also a fab Pinterest Board of all the festive culinary creations.

Foodie Gifts for Christmas hosted by Larderlove was created to celebrate the launch of her new Kindle eBook, link up all of your festive edible gifts.

I've also linked up with Recipe of the Week hosted each week my Emily over at A Mummy Too.

7 comments Basics, Biscuits, Christmas, RBoK, Snacks, Vegetarian

Easy Cinnamon Sugar Pull Apart Bread

I needed a quick bake for my regular Coffee Morning, we have a shared breakfast once every Half Term.  I had 90 minutes before I had to leave for work so had to think up something low faff but tasty.  I did ponder Chelsea Buns or Apple Brioche Swirls but didn't have enough time.  I used a bread dough, dipped balls of bread dough in melted butter and cinnamon sugar then plonked them into a cake tin to prove then bake.

I took the bread along to my Coffee Morning and warmed it gently in the oven before serving.  One of the lovely ladies at the coffee morning, who is Canadian, was suddenly rather excited and exclaimed "Oh my goodness, who bought along the Monkey Bread!".  I had no idea what she was on about, however a quick Google on my phone determined that my bread was similar to Monkey Bread which is largely an American breakfast bread treat.  Who knew?!

I baked this bread again and took it on the school run on Friday afternoon.  Several teachers snaffled pieces of it and my 3 children, along with those I was child minding that afternoon, devoured the rest.  I am sure that I will be baking it quite often as it is so easy to make and very moreish and tasty.

Easy Cinnamon Sugar Bread

350g strong white bread flour

40g caster sugar

3/4 tsp salt

1 tsp instant yeast

150ml luke warm milk, I used semi-skimmed

125g pot greek yoghurt with honey

1 medium free range egg

1 small dollop vanilla bean paste or 2 tsp vanilla extract

Dip/Topping

75g unsalted butter

80g caster sugar

1 or 2 tsp ground cinnamon

Line a 20cm springform cake in with a paper liner or grease then line the bottom with baking parchment.

Combine the flour, sugar, salt and yeast into a bowl.  Warm the milk in the microwave or a saucepan until luke warm.  If the milk is too hot it will kill the yeast.  Mix in the yoghurt, egg and vanilla.

Make a well in the dry ingredients, pour in the milk  mixture then mix until a soft dough forms.  Either knead in a stand mixer for 5 - 7 minutes or knead on a lightly floured surface for 10 - 15 minutes until the dough is smooth and glossy.  Try not to add extra flour to the surface when kneading, persevere through the sticky and annoying stage, keep kneading and the dough will become smooth.

Melt the butter in the microwave or in heat a saucepan on the hob until just melted.  Mix the sugar and cinnamon together in a bowl.

Divide the dough into roughly 12 portions, form into balls then dip in melted butter followed by cinnamon sugar. Put the dipped balls of dough into a cake tin, don't worry about arranging them too precisely.  Cover with clingfilm and leave to rise until doubled in size.  This took about an hour in a fairly warm room.  Gently brush any remaining butter over the proved dough and sprinkle over any remaining cinnamon sugar.

Preheat your oven to 200C/Gas Mark 6.

Bake the bread for 25 minutes, I covered the top of the cake tin with non-stick baking parchment after 10 minutes to stop the top from browning too quickly.  Turn out onto on a wire rack and leave until cool enough to eat safely.

4 comments Basics, Bread, Breakfast, RBoK, Snacks, Vegetarian

Charity Coffee Mornings - and some easy recipes

I really love to bake! I find it relaxing and I can just zone out of life for a bit whilst I make something delicious.  I also love coffee, it keeps me going when I am tired and I am a proper coffee snob, no instant for me!

Combining the two, baking and coffee (or tea), to hold a coffee morning is the perfect chance for me to enjoy the company of like minded people and have a good natter - throw in a good cause to raise money for and it's a winner all round.

Here are a couple of fab charities that are encouraging people to hold Coffee Mornings to raise funds: 

Good To Know Magazine have teamed up with Bake-A-Wish and launched a campaign to encourage bakers around the country to throw their own events, and raise money for the charity.  You can find out all about Bake A Wish here.

The Great Pink Bake Off is a new fundraising initiative from Breakthrough Breast Cancer.  They have designated Friday 18 October as Great Pink Bake Off day.  Don’t worry if that date doesn’t work for you though you can choose any day in October which is Breast Cancer Awareness Month to hold your event.  There are promotional materials available for download from their website along with recipes and other helpful hints and tips.

So what do I bake? 

I usually bake batches of my legendary chocolate brownies, however, I sometimes get asked at very short notice to bake for Coffee Mornings, Cake Stalls and other events.  When there isn't enough time for me to bake my chocolate brownies or I don't have all the ingredients available I bake the recipes detailed below.  These are super easy and quick recipes that can be whipped up when you need a quick baking fix.  

Both recipes are suitable for freezing so are fab for packed lunches or to bake in advance when you have the time.  

Wholemeal Banana Loaf

125g butter, melted and cooled

3 over-ripe bananas, mashed

1 tsp vanilla extract

1 tsp ground cinnamon

2 free range eggs, lightly beaten

200g brown sugar

300g wholemeal self-raising flour

Preheat oven to 200°C/180°C Fan.  Grease and line a loaf tin with either a paper liner or non-stick baking paper.

In a large bowl, cream the butter and sugar.  Add the mashed bananas, vanilla extract, cinnamon and eggs then beat well until completely combined.  Add the flour and fold through until just combined.

Bake for 50 - 60 minutes, or until a skewer inserted into the centre of the loaf comes out clean.  Cover the top of the loaf with foil if it is browning too quickly.  Leave the loaf to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Very Versatile Muffins

300g self raising flour

200g sugar

1 free range egg

1 tsp vanilla extract.

180ml milk

80ml oil

A large handful of optional ingredients such as: chocolate chips, fresh or frozen berries, mixed dried fruit

Preheat your oven to 180°C/160C Fan.  Line a 12 hole muffin tin with paper cases.

Combine the flour and sugar in a bowl.  Combine the egg, vanilla, milk and oil in a jug and mix well.

Add the wet ingredients to the dry with a handful of optional ingredients if you wish.  Mix everything together gently but thoroughly.  Do not overmix or the muffins will be heavy and tough.

Divide the mixture evenly between the muffin cases and bake for 25 - 30 minutes.  The muffins should spring back when lightly pressed on the top.  You could also check they are cooked by inserting a skewer into the centre of a muffin, it should come out free from crumbs.  Leave to cool in the tray for 5 minutes and then transfer to a wire rack to cool completely.

Other options: You could add 3 Tblsp cocoa to the mixture if you want to bake chocolate muffins.  I sometimes add chopped apple and a tsp of dried cinnamon or some mashed banana.  To make lemon drizzle muffins add the zest of a lemon to the muffin batter then mix the juice of the lemon with 50g of sugar and drizzle over the muffins once they are on the wire rack cooling.

Leave a Comment Cakes, Charity, Muffins, RBoK, Vegetarian

Energy Boost Berry Muffins

I baked these muffins for an after school 'pick me up' but they would be just as welcome for breakfast on the go, brunch, morning tea or in lunchboxes.  Packed with fruit and fibre they offer a healthy and filling energy boost.  I gave a couple of the freshly baked (and still warm) muffins to my girls class teachers and teaching assistants after school they went down very well.

Energy Boost Berry Muffins

100g wholemeal flour
175g plain white flour
2 tsp bicarbonate of soda
1 tsp cinnamon or mixed spice
175g light soft brown sugar
120g wheat bran or oatmeal, I used Mornflake
2 large free range eggs
125ml oil
500ml milk
1 tsp vanilla extract
200g fresh, frozen or dried fruit, I used fresh raspberries and blueberries
Rolled oats, for sprinkling on top of muffins

Preheat your oven to 180C/160C Fan and line two 12 hole muffin tins with paper cases.

Sift the flours, bicarbonate of soda, spice and sugar into a large bowl then stir through the wheat bran.  Combine the eggs, oil, milk and vanilla in a large jug.  Mix the dry and liquid ingredients together until completely combined, taking care not to beat the mixture.  The mixture will be quite liquid, don't panic.

Fold through the berries then spoon the mixture evenly into the paper case lined muffin trays.  Sprinkle some rolled oats on the top  of each muffin.  Bake for 20 - 25 minutes.  Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

I am submitting this recipe to Breakfast Club, created by Helen, where the theme this month is High Fibre.  Elizabeth's Kitchen is hosting.

I am also entering this recipe into the Feel Good Food Challenge created and hosted by A Kick At The Pantry Door.  The superfood this month is Blueberries.

These muffins also contain raspberries so I'm joining in with One Ingredient created and hosted alternately by How To Cook Good Food and Franglais Kitchen who is hosting this month.  The One Ingredient theme this month is Raspberries.

  

The blueberries and raspberries I used in these muffins were reduced to 50p a punnet in my local Asda so therefore I am also entering them in to Credit Crunch Munch for this month.  Credit Crunch Munch is a monthly recipe blog hop for frugal, thrifty and money conscious recipes which was created by Helen and Camilla.  Delicieux is hosting this month.

I am also submitting these muffins to a new blog challenge called Four Seasons Food which has been created, and is hosted by, Delicieux and Chezfoti.  The theme is Picnic Food and Outdoor Nibbles.  I think these muffins would be a great addition to a picnic hamper, and we will be taking some to our allotment for a snack to fuel our weeding and planting this week.

7 comments Basics, Breakfast, Lunches, Muffins, RBoK, Snacks, Vegetarian

Large Chocolate Traybake

Perfect for birthdays, cake stalls and shared afternoon teas

My husband is a chocoholic, he devours loads of the stuff each week.  Dark chocolate is his preference, not too dark and bitter though, 70% cocoa is about right.  I decided to bake a large traybake so that we could share some chocolate deliciousness with neighbours and friends on a miserable and rainy day.  The recipe below makes two 20cm x 30cm traybakes which you can sandwich together with buttercream, ganache or jam and fresh cream.  You could also cut the large traybake in half to make two 15cm x 10cm layer cakes, perfect for bake sales or cake stalls.  If you only need/want one traybake then halve the recipe.  You could still cut it in half and sandwich it together with ganache or buttercream.

Large Chocolate Traybake

550g self-raising flour

120g cocoa powder

230g caster sugar

660ml milk

2 tsp vanilla extract
250ml oil

2 free range eggs, lightly beaten

Preheat oven your to 180C/160C Fan.  Line 2 traybake tins, mine measured 20cm x 30 cm.  

Combine the flour, cocoa and sugar in a large bowl.  Combine the milk, vanilla extract, oil and beaten egg in a jug.

Pour the wet ingredients into the dry ingredients and fold together until just combined.  Do not overmix the batter or you will end up with heavy cakes.

Pour the mixture evenly into the two lined traybake tins and bake for 20 minutes.  A skewer inserted into the centre should come out clean when the traybakes are cooked.  Leave to cool in the tin for 10 minutes before removing the traybakes to cool completely on a wire rack.

Ganache

150ml/10 Tblsp double cream

300g dark or milk chocolate, chopped into small pieces

In a microwave safe jug, heat the cream in the microwave until almost boiling then add the chopped chocolate.  You could heat the cream until almost boiling in a saucepan on the hob, instead of using a microwave, and mix in the chopped chocolate.  Mix until combined and you have a thick and glossy mixture.  Leave to cool until thickened then use 1/2 - 2/3 to sandwich together the traybake.  Spread remaining ganache over the top of the traybake.

8 comments Basics, Cakes, Party, RBoK, Vegetarian

Custard Kisses or Rhubarb and Custard Kisses

I baked these on the weekend to take to work and baked another batch just before the school run this afternoon. They went down very well when my 3 daughters arrived home. I don't normally have custard powder in the house as I usually make custard from scratch but was given some by a neighbour a while ago, who was also given it but doesn't like custard at all, and thought I had better use it up. I remember eating these as a child, my Nana used to bake them in the school holidays. They were called various names in New Zealand, Yoyos or Melting Moments mostly and occasionally Custard Kisses. I've called them Custard Kisses because that is the most common name for these delicious delicate morsels here in the UK.

Custard Kisses

250g butter, softened

75g icing sugar

225g flour

35g custard powder

 35g cornflour

½ tsp baking powder

Filling:

50g butter, softened

240g icing sugar

3 Tbslp custard powder

1 tsp vanilla bean paste or 2 tsp vanilla extract

1-2 Tblsp hot water

  

Preheat your oven to 160C/140C Fan and line two baking trays with non-stick baking paper.

I would normally beat the butter and icing sugar until pale and fluffy then add the dry ingredients and gently mix until a dough forms.  Today however I was so tired I forgot decided to experiment and bunged everything into my stand mixer and mixed until a dough formed.  The biscuits turned out exactly how they always do, hurrah!..

Roll the mixture into small balls and put them on to the trays leaving a some room for the biscuits to spread a little.  The biscuits don’t spread too much but you don’t want a to end up with them running into each other.  Press the top of each balls of dough with a floured fork to flatten it slightly.  I pressed mine twice at different angles to make a square pattern but once is fine.

Bake the biscuits for 15 – 18  minutes or until the biscuits are firm and just starting to colour around the edges. Leave them to cool on the trays.  Once the biscuits are completely cool you can eat them on their own or sandwich them together with the filling.

To make the filling:

Mix together the butter, icing sugar, custard powder and vanilla then add the water a little at a time to adjust the consistency.  Sandwich similar sized biscuits together with the filling.

Rhubarb and Custard Kisses

As regular readers will know I have been bombarding my blog with rhubarb recipes to use up a glut from our recently acquired shared allotment.  I made some Rhubarb and Vanilla Jam and used it to sandwich these biscuits together along with the vanilla custard filling. They were delicious and the slightly tangy jam worked well with the rich custard biscuit and sweet filling.

I'm submitting these Kisses to the Alphabakes monthly blogging challenge hosted alternately by  The More than Occasional Baker and Caroline Makes.  The letter this month is K and Caroline is hosting.

Leave a Comment Biscuits, Kiwi Recipes, RBoK, Snacks

Happy Mother's Day!

To all those in the US, Australia, New Zealand and any other parts of the world who are celebrating Mother's Day today . . . . . .

Happy Mother's Day!

Should you want to bake your Mum a little something to brighten her day, see my posts here and here.

Our thoughts are with you if you are away from or missing your Mum on Mother's Day for whatever reason.  It is not a happy day for everyone so hugs and thoughts from my family to yours if that is the case.  

To my Mum, I love you more than words could ever say and always miss you loads even though we talk on the phone almost every day. Keep crossing off the days on your calendar, we can't wait to see you in August!

Leave a Comment Kiwi Recipes, RBoK

Chocolate Heaven Muffins

I decided to bake some chocolate muffins to take on the school run this afternoon.  Despite having had little sleep, a busy day and running on autopilot, I wanted to take my friends, my daughters and some  school staff a delicious morsel for their after school snack.

I saw my best mate at the school gate who had just cycled 7 miles and presented her with a chocolate muffin still warm from the oven.  It was a most welcome treat and she judged the muffin to be very delicious indeed, as did everyone else who sampled them.

These muffins are quick to mix, quick to bake and almost too tasty for polite words.  Give them a whirl!

Chocolate Heaven Muffins

399g self raising flour

40g cocoa powder

75g caster sugar

60ml oil

1 tsp vanilla extract

125ml chocolate spread

1 free range egg

125ml soured cream

100g chocolate drops

Preheat your oven to 200C/180C Fan.  Line a 12 hole muffin tin with paper cases.

Sift the flour, cocoa powder and sugar into a large bowl.  In a large jug thoroughly combine the oil, vanilla, chocolate spread, egg and soured cream.  Add the wet ingredients to the dry ingredients and stir until just combined.  Fold through the chocolate drops.

Spoon the mixture evenly into the 12 muffin cases and bake for approximately 20 minutes.  Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.  You can ice theses muffins with a swirl of ganache for an extra chocolate hit or simply dust them with icing sugar before serving.

1 comment Muffins, RBoK, Snacks, Vegetarian

Muffins Galore - Random Bakes of Kindness

I decided to embark on a baking marathon and take some delicious goodies to my younger daughters Primary School as there was a visit from the HMI on Thursday.  Staff needed a morale and sugar boost so I was only too happy to oblige.  All the muffins went down well as did the double batch of chocolate brownies which accompanied them.

Date and Ginger Muffins

1 free range egg

1 tsp vanilla extract
250 ml milk

125 ml oil

3 heaped Tblsp Dark or Light Soft Brown Sugar

2 cups plain flour

2 tsp baking powder

2 tsp ground ginger

1 cup dates, roughly chopped

Preheat your oven to 220C and line a 12 hole muffin tin with paper cases.

In a jug mix together the egg, vanilla extract, milk and oil.  Sift the sugar, flour, baking powder and ginger in to a large bowl then and add the chopped dates.  Pour in the wet ingredients and mix until just combined, don’t over mix or beat the batter or your muffin will be tough.  Spoon the mixture evenly into the muffin cases and bake for approx 20 minutes, until risen and golden.  Brush with a little honey whilst still warm.  Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.  

Spiced Apple Sauce Muffins

3/4 cup white or caster sugar

1 cup wholemeal flour

1 cup plain flour

4 tsp baking powder

2 tsp mixed spice

1/2 cup sultanas, raisins or dried cranberries

1 free range egg (lightly beaten)

1 cup apple sauce, stewed apple or apple puree

1/4 cup oil

1/4 cup milk

Preheat your oven to 180C and line a 12 hole muffin tin with paper cases.

Sift the dry ingredients into a large bowl.  Combine the wet ingredients in a jug then pour into the dry ingredients.  Add the dried fruit then mix everything together until just combined.  Don’t over mix or the muffins will be tough. Evenly spoon the mixture into the paper cases.  Bake for 20 – 25 minutes until lightly golden brown. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Lemon Drizzle Muffins

2 cups self raising flour

3/4 cup white or caster sugar

75g butter, melted or 75ml oil

1 cup/250ml milk

1 free range egg

Grated  zest of a large lemon

1/4 cup lemon juice

1/4 cup sugar

Preheat your oven to 200C and line a 12 hole muffin tin with paper cases.

Mix the flour and first measure of sugar in a large bowl. In another bowl or jug, melt the butter then add milk, egg, lemon zest and beat to combine. Add the wet ingredients to the dry ingredients, mixing just enough to combine everything. Spoon the mixture into the muffin cases and bake at 200C for 12 - 15  minutes.

Whilst he muffins are hot from the oven, stir the lemon juice and sugar together without dissolving the sugar then drizzle this mixture over the hot muffins.  Leave to cool in the muffin tray for a few minutes, but remove them to cool on a rack before sugar/juice drizzle hardens and sticks the muffins to the tins.

1 comment Basics, Gift Ideas, Muffins, RBoK, Snacks, Vegetarian