Bright as a Button Biscuits

Bright as a Button Biscuits

Delicious and  they smell of cardamom               Dough:  at least 1 hour in the fridge




What do we need:
225 gr butter, softened
225 gr caster sugar or confectioners' sugar
1 egg
1 teaspoon vanilla extract
375 gr plain flour
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Coloured pull and peel licorice for laces



1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and the vanilla. Combine the flour, salt and cardamom. Gradually add to the creamed butter mixture and mix well. Make a ball with your hands, cover in clingfilm and put it in the fridge for an hour or two, or until easy to handle.

2. On a lightly floured worksurface, roll out to 5 mm thickness. Cut with a longdrink glass or 6 cm round cookie cutter if you have one, dipped in flour. Place one cm apart on your lined baking tray(s). With the rim of a shot glass also tipped in flour you can press an indented edge into each biscuit. Using a plastic straw, cut out four holes near the centre of the biscuit.

3. Bake in your preheated oven 180C. for 10-15 minutes or until the edges are lightly browned.  Remove them gently on to your wire rack to cool. Lace licorice through the holes of the buttons when they have cooled completely and give them a little trim  at the back. 
Out of this batch: about 3 dozen. Calories:  about78 per biscuit.



                                                                  "Enjoy"

Cinnamon Bread

Cinnamon Bread


Easy to make, Easy to gift, Easy to eat !


What do we need:

2 cake tins, greased and lined
granulated sugar (fine) 400 gr  ( 2 cups)
flour 540 gr ( 4 cups)
baking powder 2 tablespoons
salt 1 teaspoon
2 eggs, beaten
milk 500 ml  ( 2 cups)
vegetable oil or sunflower oil  about   200 ml    ( 2/3 cup)

Cinnamon sugar mixture: 1 tablespoon + 1 teaspoon ground cinnamon and 140gr. sugar  ( 2/3 cup)


Preheat your oven to 180C. Grease and line your tins.

Combine your flour, baking powder, salt and sugar. In a seperate bowl, combine egg, milk and oil. Add to the flour and stir lightly. Divide half of the batter into each of the tins.
Divide the cinnamon mixture over each of the  batter in the tins, then fill up the tins, leaving some room from the top for them to rise.

It depends how long but my size of tins took 45-50 minutes in the oven when the skewer came out clean.

One batch yields 6 mini loaves, which could be nice for a dinner party!

 

 

Mjom Mjom

 

 

 

"Enjoy"

                                                                 

Julia's Laranja Cake

Julia's  Laranja Cake



A delicious cake from Brazil, given to me by Julia's mother Gisêle.
You can almost taste the summer!



What do we need:

2 ripe oranges
4 eggs
250 ml sunflower oil
200 gr sugar
250 gr self-raising flour
1 teaspoon baking powder


1. Preheat your oven to 180C. Grease your flan tin.


 2. Wash and cut one clean orange without peeling and without the seeds, into little pieces and puree them into a blender with the eggs.

 3.Add the oil and the sugar, and the flour and the baking powder and blend for 2-3 minutes more.

4. Bake until golden brown or until the skewer comes out clean.

5. While your cake is baking prepare the syrup with about 250 ml juice of an orange and 250 gr. of sugar. Pour over the cake and bake for 5 minutes more. Serve warm or cold, with cream or caramel sauce.


                                                               "Estimar"



                                                                 "Enjoy"

                                                                  Baby Cakes
 

Jane's Fruit Cake

                                                        Straight out of the oven



Jane's Fruit Cake

This is a good family cake. It goes quite dark because of the wholemeal flour, says Mary.

I say: I stored it straight away for another family get together!

Please remember: This cake needs 3 to 3 and a half hours in your oven!!!


What do we need:

200 gr softened butter
350 gr light muscovado sugar
3 large eggs
450 gr wholemeal self-raising flour ( which i found in the Brit shop)
150 ml buttermilk
350 gr sultanas
350 gr currants
50 gr flaked almonds for sprinkling

After baking i put a few drops of brandy in it :-O !



                                                                   
I can't tell you if it worked out or tasted nice because it is in the garage in storage, ;-)

 

 

Well, here it is: September 20, 2013

It's very dry, i think i have waited too long!

But then we had a big move to another city

and i sort of forgot about it.

The alcohol smell still comes toward one!

                                                                       "Enjoy"    (i hope)

Walnut & Maple Syrup Cupcakes

Walnut & Maple Syrup Cupcakes


Makes: 12                                        Prep: 30 mins+ cooling              Bake: 20 mins.


What do we need:

125 gr unsalted butter
50 gr light brown sugar
150 ml Maple syrup
2 eggs ( i always use large)
125 gr self-raising flour
50 gr chopped walnuts

For the topping:

40 gr unsalted butter
3 tablespoons Maple Syrup + drizzling
125 gr icing sugar

1.  Preheat your oven to 180C.   Put 12 cases in a 12-hole muffin tin.
     Beat together the butter and sugar until creamy, then beat in the Maple Syrup.

2. Beat in the eggs, one at a time, until blended. Sift the flour into the mixture and gently stir in 
    together with the chopped walnuts until well combined.

3. Spoon into the cases and bake for 15-20 minutes until golden and risen. Cool in the tin for 
    5 minutes, then place gently onto your wire rack to cool completely.

4. For the topping, beat the butter and Maple Syrup until soft and creamy. Sift in the icing sugar and
    beat until pale and fluffy. Spoon into your piping bag fitted with a star-shaped nozzle and pipe a
    swirl on top of each cupcake. Place a decoration on top, or a halved walnut which then can be
    drizzled with a little Maple Syrup.

                                                          "Enjoy"

Treacle Spice Traybake

Treacle Spice Traybake


This is one for those who like the rich flavour of treacle in baking. Don't be too worried if the traybake dips in the centre- it just means you were a little generous with the treacle, says Mary.

I say: I doesn't quite work when you're using Dutch Keuken Siroop, next time i'll be using the black treacle again.



What do we need:

225 gr softened butter
175 gr caster sugar
225 gr black treacle
275 gr self-raising flour
2 level teaspoons baking powder
2 level teaspoons ground mixed spice
4 large eggs
4 tablespoons milk

To finish:

Icing sugar, for dusting



                                                                "Enjoy"

Tiramisu Cupcakes

Tiramisu Cupcakes


The Italian- restaurant  favourite recreated in cupcake form.  The creamy mascarpone and strong coffee flavours come bursting through the middle of this heavenly delight, says Tarek.

I say: A Winner!


                                                                                Makes: 12-16 cupcakes, although
                                                                                   i actually made 20


What do we need:

For the sponge:

  80 gr unsalted butter, softened
280 gr caster sugar
240 gr plain flour
1/4  teaspoon salt
1 tablespoon baking powder
2 large eggs, free range
240 ml whole milk ( i used semi)
1/2 teaspoon vanilla essence

For the soaking syrup:

250 ml strong coffee
  75 ml Kahlúa  ( i used 1 teaspoon coffee essence)
3 tablespoons caster sugar

For the filling and frosting:

400 gr mascarpone cheese                                              ( I think the mascarpone & double cream
  50 ml Kahlúa ( i used 1 teaspoon coffee essence)           could have been halved!)
300 ml double cream
30 gr icing sugar
Cocoa powder for dusting


One or two 12-hole muffin tins


1. Preheat your oven to 190C. Line your muffin tin(s) with cases.

2. Beat together the butter, sugar, flour, salt and baking powder on a low speed until combined and have the texture of  fine breadcrumbs.

3. Break the eggs into a jug, then add the milk and the vanilla essence and mix together by hand. Use your mixer and slowly pour 3/4 of the wet ingredients into the flour and butter mixture.  Add the rest of the milk mixture and  mix the batter again, until smooth.

4. Divide the batter between the cases, filling them up 2/3. Use left over batter for more. ( i did)  Place in your oven for 18-20 minutes ( i needed 17 minutes, so keep watching your oven) until well risen and springy to the touch. Leave to cool slightly before taking them out of the tins and then put them on your wire rack. Let them cool completely whilst making the soaking syrup.

5. Pour the coffee and Kahlúa ( which i did not use) into a saucepan and stir in the sugar. Bring to the boil, allowing to let the liquid to reduce by about a half. Remove from the heat and set aside to cool.

6. Meanwhile make the frosting. Beat the mascarpone and Kahlúa ( I used coffee essence) until smooth.  Pour the cream in a seperate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.

7. When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge-about 2 cm in diameter and 3cm long and set aside. ( I used my cupcake cutter). Pour approximately 1 teaspoonful of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each little sponge.

8. Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit. ( I didn't find that necessary as i used the cut-out that came from the particular cupcake.)
Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.

 

 

 

"Enjoy"

Double Chocolate Cookies

Double Chocolate Cookies



Dead easy to make, these are wonderful cookies. Expect an irregular shape. They are very soft when they come out of the oven but will harden up considerably on cooling. This recipe makes about 36 cookies, says Mary.

I say: Fabulous!


What do we need:

200 gr plain chocolate (39 % cocoa solids)
50 gr butter
397 gr can condensed milk
225 gr. self-raising flour
65 gr milk or white chocolate buttons
( i used a broken up thin bar of chocolate)



(  The dough feels like playdoh hahahaha).

                                                               "Enjoy"

Sticky Ginger & Orange Cake

Sticky Ginger and Orange Cake


If possible store the cake for 2 days, before icing and wrapped in baking paper/parchment and foil. This allows the cake to mature and become moist and sticky, says Mary.


I say: It's not the most attractive cake of the bunch but it is scrumptious.



What do we need:

100 gr golden syrup
100 gr black treacle
250 ml water

100 gr softened butter
100 gr caster sugar
grated rind of 1 orange
1 large egg, beaten
275 gr plain flower
1 and 1/2 level teaspoons bicarbonate of soda

1 level teaspoon ground cinnamon
1 level teaspoon ground ginger


For the icing:

100 gr icing sugar
juice of 1 orange




                                                           "Enjoy"

Pitatoast with Garlic & Parsley

Pitatoast with Garlic & Parsley


Present these crunchy toasties as is or with a creamy dipsauce. Use white or wholewheat pita bread.



What do we need:

2 tablespoons olive oil                                                             2 pita breads
1 clove of garlic, finely cut or pressed                                     1 tablespoon finely cut parsley
freshly ground pepper



Mix the oil, the garlic and the pepper in a little bowl. Cut the pitabreads horizontally and open them up carefully. Cut each bread in three pieces. Put hem on a grill  or grill pan and brown them on one side for a minute or two. Turn them around and sprinkle with the oil mixture. Sprinkle with the parsley and serve right away.

                                                          "Enjoy"

Honey-glazed Walnut Bread

 

 

 

 

 

 

 

 

 

 

Honey - glazed Walnut Bread

 

 

 

This recipe makes very good bread, very quickly! It needs mixing, shaping and rising only once before baking, which takes about 1 hour and 15 minutes altogether. Use walnut oil instead of olive oil if you wish. This recipe makes 16 rolls or two 20 cm round loaves - and by the way this bread makes the best toast ever! says Mary.

 

 

I say: It's absolutely scrumptiously deliciously lovely!

 

 

 

To freeze the bread: see below

 

 

 

 

What do we need:

 

100 gr walnut pieces

350 gr granary flour (which i didn't have so i used wholemeal flour)

350 gr strong white flour

 

7 gr fast-action yeast ( put in your bowl on the left)

2 level teaspoons salt ( put in your bowl on the right)

1 tablespoon of black treacle ( Warm your spoon in a mug of hot water)

500 ml warm milk ( 1 part boiling to 2 parts cold)

 

2 tablespoons good olive oil ( I used walnut oil)

100 gr sunflower seeds

 

 

To glaze:

 

1 tablespoon beaten egg

1 tablespoon clear honey

 

 

 

 

 

 

To freeze the bread:

 

 

Seal in freezer-proof bags, label and freeze for up to 6 months.

To defrost, thaw in the plastic bag for 5-6 hours at room temperature. The bread is best served warm, so refresh in your preheated oven at 160C or until warmed through.

 

 

 

 

                                                               "Enjoy"

Parmesan Tuiles

Parmesan Tuiles


These delightful little wafers melt in the mouth, are very easy to make and taste lovely with or without a dipsauce. You can keep them in a sealed container for a few days.


What do we need:

120 gr grated Parmesan




Preheat your oven to 200C. Line 1 or 2 baking trays from side to side with baking paper.

Create little mountains of cheese with a decent bit of space between them and press them into little cookie shapes.

Bake them in your oven for about 5 minutes until a nice golden. Don't leave them too long on the  tray(s) and use your palette knife to lay them on your rollingpin to harden up in a tuile shape.
Then put them on your wire rack to let them cool completely.




                                                           "Enjoy"

Grissini with poppy seeds

Grissini with poppy seeds


Crunchy Italian Breadsticks


What do we need:

200 gr strong white flour
1 teaspoon instant yeast
1/2 a teaspoon salt
1 tablespoon olive oil
120 ml warm water
2 teaspoons poppy seeds

Mix the flour with the yeast on one side and the salt on the other side and blend with your hand.
Make a well in the middle and pour the oil and the water in it. Knead till it's a smooth ball.

Put the dough on your worksurface dusted with flour ( i prefer olive oil, but you can choose). Work the dough for 5 to 10 minutes until as smooth as a baby's bottom and nicely elastic.
Put the ball in a clean bowl lined with a little olive oil and put it away in a clean plastic bag for about 1 hour, or until it has doubled in size.  It doesn't matter if you leave it a little longer.

Preheat your oven to 200C. Grease your oventray (s)  a with a little olive oil. Roll out your dough on a little flour to a piece of 30 x 20 cm.  Cut this in wide 1 cm ribbons and lightly roll them up.
Put them on your tray(s) sprinkle a little water on them and the  poppyseeds. Bake the sticks in your preheated oven for about 10-12 minutes or until golden brown. Let them cool off on your wire rack.

It should be enough for about 24 sticks.




                                                            "Enjoy"

Double Divine Chocolate Cake

 

 

 

 

 

 

 

 

Could have put a bit more white chocolate mixture in between the two layers!

 

 

 

 

 

 

Double Divine Chocolate Cake

by Mary Berry as seen on t.v.

 

 

 

What do we need:

 

190 gr selfraising flour

2 level tablespoons cocoa powder

1 level teaspoon bicarbonate of soda

1 level teaspoon baking powder

150 gr caster sugar

 

 

2 tablespoons golden syrup

2 eggs

150 ml sunflower oil

150 ml milk

 

 

 

Icing:

 

200 gr white chocolate

150 ml double cream

1 x 125 gr tub full fat cream cheese

 

50 gr melted dark chocolate

 

 

1. Heat your oven to 180C. Grease and line the bases of two 20 cm straight-sided loose bottomed tins. (I used my 2 springforms)

 

2. Sift the dry ingredients into a large bowl, and make a well in the centre.  Add the syrup, eggs, oil and milk, mix with an electric handwhisk and pour into the tins evenly. Bake in your oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips.

Turn out on your wire rack, remove paper and cool.

 

3. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it.

Stir until melted and set aside to cool. Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and stir until combined. Set aside to cool a little until thick enough to ice.

 

4. Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top. Using a teaspoon or piping bag, zig zag the melted dark chocolate on top of the now double cake.

 

 

                                                            "Enjoy"

 



 

Biscotti with walnuts and sundried tomatoes

Biscotti with walnuts and sundried tomatoes



These are a healthy alternative for crisps.  A few drops of olive oil and you have a tasty snack.



What do we need:

60 gr butter, softened
2 eggs, beaten
120 gr self-rasing flour
60 gr polenta

60 gr sundried tomatoes in oil, leaked and finely chopped
60 gr walnuts finely chopped

Preheat your oven to 180C. Grease two small or 1 big tray and line with baking paper.

Beat the butter smooth and creamy and add the eggs bit by bit. Sieve the flour and the polenta over the butter/egg mixture and stir everything with a metal spoon. Stir the tomatoes and the walnuts through the mixture.

Divide the (sticky) dough in 2 and form a flat bread of each of about 18 x 7,5 cm.  Put them on the oven tray(s).  Bake them in 20 minutes until they are light brown and put them on a cutting board.

Cut them in 1 cm slices and put them back on the baking tray(s).  Bake them for 10 minutes until  golden and crunchy. Let them cool on your wire rack.

                                                   

                                                                  "Enjoy"

Bread and Butter Pudding

My Mother's Bread and Butter Pudding

Mary Berry's Mother that is.


A great family favourite as a pudding to follow a weekend lunch. You can use semi-skinned milk for a healthier pudding, or slices of brioche instead of sliced white bread to make it even richer! Use a rectangular dish as the bread will fit better. This recipe serves 6-8 says Mary.

I say: next time i'll read the recipe properly and leave it for 1 hour before baking it....

What do we need:

100 gr butter, melted
250 gr currants and sultanas
75 gr caster sugar
grated rind of 1 lemon
1/2 level teaspoon ground mixed spice
12 thin slices white bread, crusts removed
3 large eggs
600 ml full fat milk
2 tablespoons demerara sugar, to sprinkle


1. Grease an 18 x 23 cm deep ovenproof dish with a little of the melted butter. Measure the dried fruit, sugar, lemon rind and spice into a bowl and toss to mix well. Cut each bread slice into 3 strips.

2. Take enough breadstrips to cover the base of the dish and dip one side of each strip in melted butter. Lay them in your prepared dish, buttered side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered side up, and sprinkle with the remaining dried fruit mixture. ( Think Lasagna making).
Lay the third and final layer of bread strips on top butter side up.

3. Beat together the eggs and milk and pour over the pudding. Sprinkle with demerara sugar, then leave to stand for about 1 hour if time allows. ( I clearly did not read this the first time). Meanwhile preheat your oven to 180C.

4. Bake in your preheated oven for about 40 minutes or until the top is golden brown and crisp and the pudding slightly puffed up. Serve hot, though there are some who insist that it is just as delicious cold!


Tip from Mary:

You can prepare the pudding ahead of time and keep it covered in the fridge for up to 6 hours before baking. Don't sprinkle the demarara sugar topping until 1 hour before you are ready to bake.


                                                           "Enjoy"

Lemon Cream Tartlets

 

So far so good

 

 

 

 

Lemon Cream Tartlets



These lovely little shortbread cases can actually be filled with anything you like- a good way of spinning out a small amount of fruit, like the first strawberries of the season, for instance. They are quite crumbly to eat. This recipe makes about 10 tartlets, says Mary.



I say: Very Nice!






What do we need:

For the shortbread:

100 gr softened butter
50 gr caster sugar
50 gr semolina
100 gr plain flour


For the filling:

about 3 tablespoons of good lemon curd
150 ml double cream, whipped
a few sliced strawberries


1. First make the shortbread. Soften the butter in the bowl, add the sugar, semolina and flour and work together to form a smooth dough. Wrap in clingfilm and chill in the fridge for about 15 minutes.

2. Preheat your oven to 150C.  On a lightly floured surface, roll out the shortbread to just under 5mm in thickness. Cut out circles using a 7.5 cm fluted cutter, then press the circles gently into a 12 - hole bun tin. ( I used my cupcake/muffin tin).  Prick the bases well. ( i used a corn on the cob pricker-holder). ( I also grease sprayed the tins lightly).

3. Bake in your preheated oven for about 20-25 minutes or until firm and golden. Leave the shortbread in the tins to harden slightly then ease out of the tins and leave to cool completely on your wire rack. ( I turned my tin gently up side down on a double folded tea towel).

4. To make the filling, mix together the lemon curd and the whipped cream. Just before serving, spoon a little of the filling into each shortbread case and top with sliced strawberries. ( It being February, i used frozen ones as the real stuff is far too expensive).



TIP: The shortbread cases can be made ahead, as they can be frozen for up to 2 months. Once filled however, they go soft very quickly, so serve and eat straight away.


                                                            "Enjoy"
                                                               

Sugared Pretzels

Sugared Pretzels



I use a quick method for making the pastry here rather than the classic way. This recipe makes 16 pretzels, says Mary.

I say: They don't look the most attractive in the bunch and quite bleak, but actually they taste nice! They could  have done a little longer then 8 minutes in the oven though. They were a but under cooked in the middle.



What do we need:

115 gr plain flour
65 gr butter
25 gr caster sugar
1 large egg, beaten
a few drops of vanilla extract


To finish:

 icing sugar, for dusting.




1. Measure the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then the egg and vanilla extract and mix until the pastry comes together. ( I had to use a bit more flour for that). Knead very gently on a lightly floured work surface until smooth, then wrap in clingfilm and chill for about 30 minutes, or until firm enough to roll.

2. Preheat your oven to 200C. Lightly grease 2 or 1 big tray. ( I used baking paper as well)

3. Divide the dough into pieces about the size of a walnut. Roll each piece into a thin sausage shape and then twist into the traditional pretzel shape, like a loose knot. Place onto your prepared tray(s).

4. Bake in your preheated oven for about 8 minutes or until barely changing colour. Lift on to your wire rack and dust thickly with icing sugar while still hot.



                                                             "Enjoy"

Yorkshire Golden Layer Cake

Yorkshire Golden Layer Cake                                            A recipe by the Womens Institute


Celebrate a special occasion with this regal cake from an old Yorkshire recipe.
Don't be put off by all the stages- this is outstandingly good!


Serves: 6-8       Preperation and baking time: 1 hour  and 25-30 minutes



We need:

110 gr butter or margarine, softened
110 gr light brown soft sugar
225 gr plain flour
1 level teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 whole eggs and 1 egg yolk (keep the egg white)
150 ml golden syrup
70 ml milk


To decorate:

1 tablespoon golden syrup
225 gr icing sugar
3 dessertspoons apricot jam
25 gr walnuts, chopped
175 gr light brown soft sugar
1 egg white
1 teaspoon vanilla extract
walnut halves



Preheat your oven to 180C. Grease two 20 cm deep loose bottomed sandwich tins. ( I used my springforms and lined them with baking paper).

Beat the butter or margarine and sugar together until soft and creamy.

Sift the flour with the baking powder and spices. Whisk the whole eggs and egg yolk together. Heat the golden syrup slightly by warming it in the microwave for 20 seconds and add to the whisked eggs.
Whisk together.

Gradually add the flour and egg mixture into the creamed fat and sugar. (butter and sugar that is),
alternating them, mixing well and adding the milk to moisten.

Divide the mixture between the two prepared tins, spread evenly and bake for 25-30 minutes, turning the cakes during baking to make sure they rise evenly. Leave to rest for a few moments before turning out of the tins and setting aside to cool.

For the first filling, warm the golden syrup and mix with 1 dessertspoon of hot water. Add this to the icing sugar with enough extra hot water to make a thick coating consistency.

For the second filling, mix the jam and chopped walnuts together. If the jam is very stiff, it may need to be warmed slightly.

Halve each cake and cover one half of each with the syrup and sugar filling, pouring it into the centre and spreading it to the edge. Sandwich together again. Now sandwich the two whola cakes together with a thick layer of the jam and the walnut filling.

To make the icing, put the brown sugar in a large mixing bowl with 35 ml of cold water and add the egg white and vanilla extract. Whisk together over hot water, (au bain marie), preferably using an electric hand whisk, until the mixture becomes stiff. ( don't give up because this will happen).
Spread a thin layer over the top and sides of the cake to stick the crumbs in place and then spoon over generously and spread into swirls with a round bladed knife. ( or palette knife). Leave until set and decorate with walnut halves.



Tip: Test a little of the icing on a plate to see if it will set before spreading it on the cake. If it is not ready, whisk for a little longer. ( It usually takes me about 10 minutes to whisk)

                                                            "Enjoy"

Sticky Marmelade Tea Loaf

 

 

 

 

 

Sticky Marmalade Tea Loaf  
From the Great Bristish Bake Off                                               Makes 1 large loaf
  Calendar: February 2013                                                        Baking: 1 hour to 1 - 1/4 hours


Incredibly quick and easy but so delicious!  All the better for using chunky home-made Seville orange marmalade.

I say: It's absolutely delicious! I had it for breakfast!!! And i baked another one as my birthdaycake and had another big slice!!!

What do we need:

225 gr self-raising flour
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground mixed spice
175 gr soft light brown
Muscovado sugar
100 gr chopped mixed nuts
175 gr very soft, unsalted butter
3 medium free-range eggs, beaten
140 gr marmalade, (preferably home-made)

a 900 gr loaf tin, about 26 x 12.5 x 7.5 cm, greased and base lined with greaseproof paper.


Preheat your oven to 180C.

Sift the flour, baking powder, ginger and mixed spice into your mixing bowl. Stir in the sugar and the chopped nuts. Add the soft butter and eggs to your bowl. Add all but 1 tablespoon of the marmalade to the bowl ( reserve the last one for finishing the loaf) and mix well with a wooden spoon. ( I used my handmixer). When thoroughly combined, spoon ( i used a spatula) the mixture into your prepared tin and spread evenly.

Bake in your heated oven for 1 to 1 and a quarter hours, or until a skewer inserted in the centre comes out clean. If necessary, cover with foil or greaseproof paper after about 40 minutes to prevent the loaf becoming too brown.

Carefully remove the loaf from the tin and leave to cool on your wire rack for 5 minutes. Meanwhile, gently warm the marmalade with a couple of teaspoons of water and brush over the warm loaf.

Leave to cool completely, then served thick sliced.


                                                               "Enjoy"

Baked Alaska a.k.a. Norwegian Omelette

Baked Alaska


This is impressive to serve but surprisingly easy to make. It makes a good alternative birthday cake, decorated with sparklers, says Mary.

I say: Sweeeeet!


What do we need:

For the sponge base:

2 large eggs
75 gr caster sugar
50 gr self-raising flour

For the filling:

1 tablespoon sherry (optional)
225 gr strawberries ( i used frozen)
1 litre strawberry ice-cream

For the meringue topping:

4 large egg whites
225 gr caster sugar
50 gr flaked almonds for sprinkling
Icing sugar, for dusting


1. Preheat your oven to 190C. Lightly grease a 23 cm sandwich tin ( i used my springform) and line the base with baking paper.

2. To make the sponge, measure the eggs and sugar into a large bowl and beat at full speed with an electric whisk until the mixture is pale in colour and thick enough to just leave a trail when the whisk is lifted.  Sift the flour over the surface of the mixture and gently fold in with a metal spoon or spatula. Turn into your prepared tin and tilt the tin to allow the mixture to spread evenly to the sides.

3. Bake in your preheated oven for about 20-25 minutes, until springy to the touch and beginning to shrink from the sides of the tin. Turn out and leave to cool on your wire rack.

4. Place the cold spong on an ovenproof serving dish, sprinkle it with the sherry, if using, then scatter with the strawberries, leaving a small gap around the edge. Slice the ice cream and arrange it in a dome shape over the strawberries. ( I prepared this in a glass hot-cold proof bowl lined with baking paper and then filled with the ice cream and had it a bit frozen in the freezer).( Then you turn it out on top of your strawberries). Put into the freezer while you are making the meringue.

5. Preheat your oven to 230C. To make the meringue topping, whisk the egg whites at full speed until they are stiff but not dry. Add the sugar, a teaspoonful at a time, whisking at high speed, between each addition. Whisk until all the sugar has been added and the meringue is thicj and glossy.

6. Take the cake and icecream from the freezer and pile the meringue over the top and the sides, making sure that all the icecream and spong are covered. Sprinkle over the flaked almonds then bake immediately in your preheated oven for about 3-4 minutes or until well browned. Dust with icing sugar and serve immediately.

 

 

 

 

 

"Enjoy"