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!!
Posted in #greatbloggersbakeoff, #recipeoftheweek, baking, cakes, Great British Bake Off, Recipe
Tagged #greatbloggersbakeoff, #recipeoftheweek, baking, cake, Great British Bake Off, Recipe
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
The lovely Jenny of Mummy Mishaps and Helen of The Crazy Kitchen have created a new linky for all bloggers who are fans of the Great British Bake Off. Each week, we have to cook something related to that week’s challenges on the show. This week it was cake and the contestants had to make sandwich cakes, an Angel Food cake and a chocolate creation. I would of loved to have attempted an Angel Food cake but being a bit short of time, I did not feel brave enough to give it ago.
Inspired by one of the contestants on the show and determined to take the normal Victoria Sponge to the next level, I have dreamed up a rhubarb and custard sandwich cake. This recipe is a hybrid between my normal sandwich cake recipe
and Nigella’s custard birthday sponge
. I am not going to put the full recipe down as I mostly followed the Victoria sponge recipe for the cake. I only added a couple of tablespoons of custard powder to the mix at the same time as the flour. I followed Nigella’s recipe for the buttercream with an added bit of yellow food colouring to make it more custard like. The rhubarb (from my Nan’s garden) in the middle was roasted for about 20 minutes in a hot oven with a tablespoon of caster sugar, mashed up slightly with a fork and then cooled. The top is decorated with more buttercream using the duo icing kit
I served the cake this morning at my local NCT branch coffee group. Everyone loved it. It is one I will make again.
I was recently contacted by the good folks at jamieoliver.com and was asked if I fancied trying one of Jamie's recipes out and letting you guys know about it. As I am currently craving chocolate, a recipe where it was one of the main stars of the show seemed the best way to go. I decided on the sticky toffee cupcakes with chocolate topping as I always tend to make vanilla cupcakes and wanted to make something a bit more interesting. The recipe was very simple and easy to follow. The cake mix smelt very lovely and full of traditional sticky toffee flavour. The cakes rose quite well. The chocolate topping was very simple and easy to make too.
I was also sent some dark chocolate from the Jme range to use in my baking. It is called 'Tall, Dark and Handsome' (just how I like my men LOL!) and it was some of the best chocolate I have ever tasted. I had to use most of it to decorate the cakes but I did get to try a bit. It was rich, very smooth and did taste more luxurious than most dark chocolate I have eaten. I will definitely use it in my baking again.
Disclosure: I was sent the chocolate to use in my recipe and review. All opinions are my own. I was not required to write a positive review.
This is hopefully the first of many ‘Cooking With Your Toddler’ posts that I will do on this blog. A couple of months ago, I was looking for a simple food related activity that Thomas and I could do together. I suddenly thought of jam tarts has Thomas had tried one recently and loved it.
While he was having a nap, I used a pint glass to cut out the circles of shop brought shortcrust pastry and put them in my Yorkshire Pudding tin. I then spooned some smooth jam into one of his food bowl and gave it a good stir. I rolled out the remaining pastry and left it on the plastic sheet it came on, with my star and a flower cutter next to it. I then eagerly awaited Thomas waking up from his nap.
Once he had woken up, we got to work. I made Thomas spoon the jam into the pastry cases and I was very impressed with his handiwork. His spoon control was excellent and I was very impressed. Once I showed him what he had to do, Thomas got the hang of it very quickly. Once all the tart cases were filled, I showed Thomas how to use the flower and star cutters. He was not strong enough to press the shapes out so I helped him do that. Thomas gave it a good go though. I showed him how to get the shape out of the cutter and was very impressed when his small fingers made easy work of getting the pastry out of the cutter.
Thomas did get slightly confused when it came to putting them in oven. I think he thought you could eat them straight away. We let them cool for as long as we could then we both tried one once Thomas had his dinner. He got in more mess eating them, then did making them! He even got jam in his hair. I really enjoyed our first cooking activity together and cannot wait to do another one soon
As it is the new year and everyone has lots of resolutions to drink less, eat healthier and get fitter, I decided to do the complete opposite of that and share with you, the best and the laziest brownies in the world recipe. These brownies are so good and so easy to make, I am sure they will counter any back to work/school January blues!!!
I originally discovered this recipe through Twitter/Instagram where a couple of blogging friends were discussing something called ‘Slutty Brownies’. Even the name seemed intriguing to me and I knew I had to find out more. I was pointed to the apparent source for the original recipe on The Londoner blog. The recipe only contains three ingredients; chocolate cookie dough mix, chocolate brownie mix and Oreo cookies. Anyone can make them as they are so easy. They are called slutty as they are made with ready mixes/packages but I am sure you could make your own brownie and cookie dough mix if you like. My version of the recipe is below. For other versions, please see my fellow blogging friends:
The Boy And Me
- 1 packet of chocolate brownie mix
- 1 packet of cookie dough mix
- 1 pack of Oreos
- Eggs or water to make up packet mixes as described on the packet
- A greased foil tray, a normal tray lined with tin foil or a greased silicone tray (The Boy And Me used a loaf tin which I think I will do next time)
- Make up the cookie dough mix and chocolate brownie mix as per the package instructions
- Put the cookie dough as a thick layer at the bottom of the tin
- Top with as many Oreo biscuits as your tin allows
- Pour the chocolate brownie mix over the top and bake in a preheated oven at 200 degrees C for 20-30 minutes
- Eat and enjoy!!
I really urge everyone to give this recipe a go. It is so easy and delicious. It really feels like a treat which is perfect to sort out any case of the January blues!!
Unless you have lived under a rock for the last month, you cannot have failed to notice that the second series of Baking Mad with Eric Lanlard is currently in Channel 4 on weekday lunchtimes. Before the series started, I was lucky enough to be given a sneak preview of some of the recipes from this series and have the opportunity to make one myself. I chose the toffee and apple sauce muffins as I do not usually make muffins and these sounded super yummy!
The series is sponsored by BakingMad.com, an online community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice on baking. They very kindly provided me with some of the ingredients to make the muffins. I only altered from the recipe once as I saved the caramel that the apples were cooked in and poured it over the warm muffins to serve. The ladies at my work loved them when I visited with Thomas a couple of weeks ago!
Toffee and Apple Sauce Muffins
Ingredients (makes 12)
- 275g plain flour
- 100g golden caster sugar
- 1 tbsp baking powder
- 75g unsalted butter, softened
- 2 large eggs
- 125ml whole milk
- 100g fudge pieces
- Approx. 2 tbsp cinnamon sugar (2 tbsp light muscovado sugar mixed with 1 tsp ground cinnamon)
For the apple sauce
- 300g Bramley apples (approximately 2 medium apples)
- 150g light muscovado sugar
- 1 tsp ground cinnamon
- 2 tsp calvados
- Preheat the oven to 200°C/fan 180°C/ gas mark 6. Line a 12 cup muffin tin with muffin papers.
- To make the apple sauce, peel and core the apples and cut into small cubes. Place the diced apple in a saucepan with the sugar, cinnamon, calvados and 1 teaspoon of water. Cook over a low heat until the apples are tender and of a compote consistency. Drain the apples and leave to cool.
- Sieve the flour, sugar and baking powder into a large mixing bowl. In a separate bowl beat the butter and eggs together then add the milk. Stir the flour mixture into the egg mixture until just incorporated and smooth. Put on a high speed and beat for 2-3 minutes until light. Finally, add the fudge pieces and mix.
- Spoon half the mixture into the muffin cases then spoon over the apple sauce. Ensure that the sauce is the same consistency as the batter so that it doesn’t sink into the cakes. Cover with the remaining muffin batter and sprinkle with lots of cinnamon sugar.
- Bake in the preheated oven for 20-25 minutes then cool on a wire rack and serve.