The Great British Bake Off is now finished until sometime next year, however Jenny from Mummy Mishaps and Helen from The Crazy Kitchen gave us the whole month of November to make anything from the series that we wanted to make again or try for the first time. As ever, I am leaving it until the last minute to link up and take part.
After watching the four Masterclass episodes I decided to make Mary Berry’s ginger and treacle spiced Traybake. I liked the look of the combination of flavours and thought it was very different to the usual traybakes that you see around. It was very easy to make and I only made one adaptation to the recipe. I added in a teaspoon of dried ginger instead of the mixed spice and allspice as I did not have any in. I think the recipe needed the extra ginger in it to work, however I really love ginger! I took this into work on Wednesday for my last day in the office before maternity leave. Everyone loved it and it disappeared very quickly!!
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Tagged #greatbloggersbakeoff, #recipeoftheweek, baking, cake, Great British Bake Off, Recipe
This week, the four remaining contestants on the Great British Bake Off were challenged to make savoury canapés, a Charlotte Royale and an Opera cake. As ever, Helen from The Crazy Kitchen and Jenny from Mummy Mishaps are challenging us to do the same.
Time has been a bit tight this week as I have been doing lots of baking for the Nearly New Sale of my local NCT branch. I made 4 large trays of Rocky Road, a chocolate sponge cake and 18 large cupcakes. I liked the look of the Charlotte Royale as soon as I saw them, however I do not have the time or the inclination to make them in the Classic French way as shown in the programme. Therefore the recipe below is my easy (otherwise called lazy!) version of a Charlotte Royale. I presented the finished Charlotte Royal in my sunning new cake stand from the cookware department at Debenhams. I think it looks lovely and shows the cake off really well.
Easy Charlotte Royale
- 1 large jam Swiss roll or 2/3 small ones, cut into 1 1/2 cm rounds
- 184ml tub of double cream
- 3 tablespoons of icing sugar
- 1 teaspoon vanilla extract
- Small handful of strawberries, chopped and stalk removed
- Small handful of raspberries
- Line a small Pyrex bowl with cling film. Place the Swiss roll rounds in the bowl to form a wall and completely cover the bowl. Ensure the Swiss roll rounds are close together so no cream will come out.
- In a mixing bowl, whisk up the double cream with the icing sugar and vanilla extract until stiff peaks are formed. Gently stir in the fruit then carefully put into the Charlotte Royale shell.
- Put more Swiss rolls on top then cover with cling film. Then put in the fridge overnight weighed down (I used a large saucepan old and two time).
- Once set overnight, carefully remove the Charlotte Royale from the bowl onto a plate/cake stand. Put back in the fridge though if you are not going to eat straight away otherwise the cream will start to soften. Eat and enjoy!
Disclosure: I received the cake stand to review from Debenhams. All opinions are my own. I was not required to write a positive review.
This week, the Great British Bake Off contestants were challenged to make a suet pudding, Religieuseand a selection of puff pastry treats. Jenny of Mummy Mishaps and Helen of The Crazy Kitchen are asking us bloggers to do the same. As pastry is my nemesis, I decided to stick with suet as I have generally found it to be quite easy to work with.
I have always loved traditional steamed suet puddings such as treacle sponge and spotted dick made for me by my nan since I was a little girl. She always made them in the traditional manner but steaming the puddings in a saucepan, however due to the demands of modern life, I do not have the time to do this so I made mine in a microwave instead. I was interested to see how the taste would be affected compared to my Nan’s. I decided to make Spotted Dick as I have not had it got ages and have never made my own. This has got to be the most easiest and the least attractive of my bakes so far. The recipe below reminds me of Spotted Dick’s from my childhood but does seem to be missing something so if you have any suggestions, please let me know.
Microwave Spotted Dick
Ingredients (serves 1 hungry person)
- 25g of sultanas or currants
- 1 teaspoon of water
- 25g soft unsalted butter
- 25g caster sugar
- 25g self raising flour
- 25g shredded suet
- 1 egg
- A few drops of vanilla extract
- Custard to serve
- In a cup or a small bowl, put the currants and the water in the microwave and cook on high for 30 seconds to plump up the currants
- Put all the other ingredients in a bowl and mix until combined. Add in the currants and their water and mix again.
- Pour the mix into a greased small pudding bowl and put in the microwave for 2-3 minutes until cooked through and leave to stand for 2 minutes.
- Serve with the custard
PS: I have lots of things to blog about other than the Great Bloggers Bake Off. I just have not had much time recently. Please bear with me.
PPS: Many thanks to Debenhams and Home Bargains for sending me some baking stuff recently. I will be using it in another post soon
This week, the Great British Bake Off contestants had to tackle sweet dough in the form of a tea loaf, a Couronne and sweet buns. As ever, Jenny from Mummy Mishaps and Helen from The Crazy Kitchen are asking us to do the same.
I love sweet dough but do not get the chance to make it very often so I seized this opportunity and made one of my favourites, Belgian buns. A brief search on the Internet brought lots of recipes for Chelsea buns but not many for Belgian buns. I eventually settled on this one from Riverside Baking as it only made 6 (or my case 7!) Most of the recipes I found made 12 or 13 buns. This would not normally be a problem but as I am pregnant and craving sweet things, I do not want that many in the house as I will eat them!!
I adapted the recipe slightly. I used bread flour instead of plain and made the dough in my breadmaker. I put all the dough ingredients in at once (wet ingredients first) then put my breadmaker on dough setting. I followed the recipe from that point on but added extra glaice cherries into the dough with the sultanas. They are the best bit of a Belgian bun in my opinion! I overcooked them by a minute or two so they are slightly crisper than what they should be. I enjoyed making these and look forward to making them again soon!
Posted in #greatbloggersbakeoff, #recipeoftheweek, baking, bread, Great British Bake Off, Recipe
Tagged #greatbloggersbakeoff, #recipeoftheweek, baking, bread, Great British Bake Off, Recipe
This week, the contestants on the Great British Bake Off were challenged to make a traybake, tuiles and a biscuit tower. As ever, the lovely Jenny from Mummy Mishaps and Helen from The Crazy Kitchen are asking us to make the same.
I love a good traybake and my Rocky Road recipe is regularly made by myself and many of my friends and family. However, I felt like doing something different and a Malteaser traybake sprang to mind. I love Malteasers but have never really used them in baking before. This is a really easy recipe and is something that older children could help out with, as long as they are supervised.
Double Chocolate Malteaser Traybake
- 50g unsalted butter
- 100g golden syrup
- 400g milk chocolate, in chunks
- 350g of Malteasers, (250g bashed into small pieces with rolling pin, 100g or so left whole for the top)
- 350g white chocolate, in chunks
- In a non-stick saucepan, melt the butter, golden syrup and milk chocolate together on a low heat, stirring constantly.
- Once melted, add in the crushed Malteasers and pour into a lined 28cm small roasting tin. Flatten out the top as much as you can and put in the fridge to set for about 6 hours.
- Once the milk chocolate layer has set, melt the white chocolate in a double boiler (heatproof bowl over a saucepan of simmering water) and pour in an equal layer over the milk chocolate base. Flatten it as much as you can and put the whole Malteasers in the top to decorate any way you like.
- Put back in the fridge for a couple of hours to set then cut into small squares and serve. Eat and enjoy!
PS: I did attempt some mini fruit pies to enter last week’s challenge but there were an absolute disaster. Pastry is my number 1 guaranteed failure in the kitchen and it happened again!!!
This week, the theme of the Great British Bake Off was bread. The contestants had to make breadsticks, English muffins and a shaped plaited loaf. I have been a bit busy this week due to my husband being in hospital (he is back home now) so went for the easy option of making breadsticks for the #greatbloggersbakeoff run by Helen of The Crazy Kitchen and Jenny from Mummy Mishaps.
My breadstick recipe is based on a pizza dough recipe and are very simple and easy to make. I used my breadmaker to make the dough but follow the instructions for normal pizza dough if you want to make them by hand. Children can help you put the topping on as long as they are not too generous with the garlic oil. The breadsticks passed the ‘snap’ trust but I do not think Mary Berry and Paul Hollywood would be impressed as they are very inconsistent. I am very pleased for a first attempt though. I took them to my cousin’s 40th birthday party this afternoon and they all disappeared in about 30 minutes with everyone saying how lovely they were.
Garlic, Parmesan & Parsley Breadsticks
Ingredients (makes about 30)
- 225g strong white flour, plus more for rolling out
- 150ml cold water
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon dried active yeast
- Generous seasoning of salt and pepper
- Small handful of Parmesan
- 1 teaspoon dried Italian herbs
For the topping
- 3 garlic cloves, peeled
- 8-10 tablespoons extra virgin olive oil
- Small handful of chopped fresh parsley
- 1/2 teaspoon of sea salt
- Extra Parmesan to grate on top
- More olive oil to oil the baking tray
- In a breadmaker, mix all the ingredients except the topping ones according to the manufacturers instructions. Use the dough or pizza dough setting on your breadmaker to get the dough ready
- Preheat the oven to 180 degrees C. On a floured surface, roll out the dough until about the size of an A3 sheet of paper.
- In a pestle and mortar, crush the garlic cloves with the salt and then add in the extra virgin olive oil and parsley. Stir until combined.
- Using a pastry brush, brush the garlic and parsley oil over the dough in a thin layer. Grate some Parmesan evenly over the dough.
- Using a pizza cutter, cut the dough into long stick shapes to the thickness you desire. Place gently on an oiled baking sheet and allow to cook for 8-10 minutes. Watch them carefully as they can go from underdone to burnt very quickly.
- Remove from the baking sheet as soon as they are cooked and allow to cool to keep the texture right. Eat and enjoy