Oreo cupcakes

Our 10 year old son recently went away on a school residential, and as a coming home treat I decided to make him some Oreo cupcakes. He rather adores these creamy, chocolatey biscuits and always manages to sneak a packet into the shopping trolley whenever he comes to the supermarket with me. I'd not made these particular cupcakes before and had no idea how they would turn out; would the surprise Oreo at the bottom of each cake be a melty, soggy mess, or even worse, a burnt offering? But, nothing ventured, nothing gained, and the results were just as I hoped. These are incredibly easy to make and, if you decide to make them, will be a huge hit.


INGREDIENTS:

FOR THE SPONGE

100g plain flour
20g cocoa powder
140g caster sugar
1.5 tsps baking powder
40g unsalted butter
120ml whole milk
1 egg
1/4 tsp vanilla extract
12 Oreo biscuits

FOR THE BUTTERCREAM

180g icing sugar
80g unsalted butter, softened
1tbsp milk

12 hole muffin tin, lined with cases


1. Preheat the oven to 170 degrees/gas 3.

2. Put the flour, cocoa powder, sugar, baking powder, and butter in an electric mixer with a paddle attachment and beat on a slow speed until you have a sandy consistency and everything is combined.

3. Whisk the milk, egg and vanilla together in a jug and add to the flour mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.

4. Twist each Oreo biscuit in half and place each half with cream on in the bottom of the muffin cases (cream side up). Place the remaining halves in a freezer bag and, with a rolling pin, beat to a rubble.

5. Spoon the cake mixture on top of each Oreo and bake in the oven for 20-25 minutes. Leave the cakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

6. Meanwhile, make the buttercream by whizzing together the icing sugar, butter and milk until it's smooth and soft in consistency. Gently stir in the rubbly Oreos before spooning the cream on top of each cupcake. I decorated each cake with a mini Oreo placed at a jaunty angle, but you can decorate yours however you wish.

7. Enjoy!

Rich, squidgy chocolate cake

As well as being really simple to make, this cake, for me, has all the essential elements that a wicked chocolate cake should have: melting, luscious and mood-enhancingly good. I would normally make a cake like this on special occasions, or when family/friends are coming to tea, but, on the way to school one morning I mentioned to my son that I would be doing some baking and asked him what sort of cake he would like me to make. "I'd love a big, gooey chocolate cake", he replied. So voilà, this is what he (and the rest of us) ended up with.


INGREDIENTS

FOR THE SPONGE:

230g butter, softened
230g soft, light brown sugar
4 large eggs
170 self-raising flour
60g good quality cocoa powder
2 tbsps milk

FOR THE BUTTERCREAM:

170g icing sugar
60g good quality cocoa powder
115g butter, softened
1 tbsp milk

Grease and line two 20cm round cake tins


1. Preheat the oven to 180 degs/170 degs fan/gas mark 4

2. Cream the butter and sugar together in an electric mixer, or with a hand-held whisk, until light and fluffy.

3. Add the eggs one at a time, with a spoonful of the flour/cocoa to prevent the mixture from curdling.

4. Fold in the remaining flour/cocoa with a metal spoon, and add the milk.

5. Divide the mixture equally between the two cake tins and bake for approximately 20 minutes, or until a skewer inserted in the middle of the sponge, comes out clean.

6. Leave to cool in the tins for 10 minutes before turning out onto a wire cooling rack.

7. To make the buttercream, simply mix the icing sugar, cocoa powder and butter together in an electric mixer, or with a hand-held whisk until smooth. Add the milk to give a softer consistency.

8. Once the sponges are cold, divide the buttercream in half. Use one half to sandwich them together, and the other half to spread over the top. Adorn with whatever decorations you like; in this case, I used some grated white chocolate.

Sticky ginger cake

This is one of those cakes that's quick and dead easy to make. It's also one of those cakes that gets better and better after three or four days in the tin, as the pungent ginger flavour and moistness of the sponge intensify beautifully. It's dark, rich and sticky and adds a welcome hint of warmth on a cold winter's day.


INGREDIENTS

225g self-raising flour
115g soft, dark brown sugar
4 tsps ground ginger (you can add more for extra zing if you like)
1tsp bicarbonate of soda
55g butter
115g golden syrup
1 egg
200ml milk


1. Preheat the oven to 150 degs C/gas mark 2 and line a 20cm (8inch) cake tin with baking paper.

2. Sieve the flour, sugar, ginger and bicarbonate of soda into a bowl.

3. In a small pan, gently heat the butter and syrup until melted. Beat the egg into the milk.

4. Gradually pour the butter and syrup into the flour mixture and stir well. Pour in the egg and milk mixture and combine until smooth.

5. Pour into the lined tin and bake for 50 minutes to an hour, or until a skewer inserted into the centre of the cake comes out clean.

Flapjacks

I've used lots of different flapjack recipes over the years but have never been totally satisfied with the results. Some are too sticky, others are too crumbly and a few are too sweet. This recipe, therefore, is an adaptation of all those I've used before but which, I think, gives the perfect result.

These are delicious plain, but I often add a few extras like seeds (pumpkin and sesame are great) and/or chopped dried fruit (dates or apricots work especially well). And for chocolate lovers, why not drizzle a little bit of melted chocolate over the top once the flapjack has been baked and is cold.

INGREDIENTS:

360g oats

240g butter

4/5 generous tbsps honey or golden syrup

100g soft, brown sugar (optional for those who like a little extra sweetness)

 20cm x 25cm baking tin, greased and lined.

1. Preheat the oven to 180 degs C/gas mark 4

2. In a large saucepan, melt the butter over a low heat

3. Stir in the oats, honey and fruit/seeds (if using) and mix well

4. Tip the mixture into the baking tin and spread evenly

5. Bake for 15-20 minutes until golden on top

6. Leave to cool in the tin and then cut into squares of whatever size you like.

Espresso cupcakes

These are a caffeine shot in a cupcake! The almost bitter sponge is offset beautifully by the sweetness of the buttercream, and the chocolate coffee beans add a gorgeous crunch. I wasn't sure if my 9 year old would like these (he loves coffee and walnut cake) but he was as enthusiastic as the rest of us. They went down a storm and I'll certainly be making them again.

Makes 12 - 16 cupcakes


FOR THE SPONGE

240ml milk
20g instant espresso powder
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
quarter tsp salt
2 large eggs

FOR THE BUTTERCREAM

25ml milk
10g instant espresso powder
270g icing sugar
120g unsalted butter, softened


1. Preheat the oven to 190 degs C and fill a muffin tin with paper cases.

2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they resemble fine breadcrumbs.

3. Pour the coffee flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three- quarters of the mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture. Continue to beat on a medium setting until everything is combined and you have a smooth batter.

4. Divide this between the muffin cases, filling each case by two-thirds. Bake in the oven for 18-20 minutes, or until risen and springy to touch. Leave in the tin for a few minutes and then transfer to a wire rack.

5. To make the buttercream simply beat together the icing sugar and butter until soft and then add the coffee milk mixture (I always add it a little at a time as the mixture can end up being too runny.) Place spoonfuls of buttercream onto the cold cupcakes, smooth the tops and then swirl to finish. Decorate each cake with three chocolate coffee beans.

This recipe comes from Cake Days by The Hummingbird Bakery.

Chunky fudge brownies

Goodness, it's been a while since I last blogged. If truth be told, though, I haven't done much baking over the summer. The days, when hot and sunny, have been spent in the garden (or on holiday in France) and the rest of my time has been spent entertaining the children over the long school holiday. However, I have indulged in a little baking and I've made these brownies twice over the last few months; for a big family lunch, and as an end of year gift for Theo's teachers. Brownies make brilliant gifts; they "travel" well, you can put them in fancy boxes or bags and adorn with pretty ribbon, and the whole process of making them is something my children love to get involved with, too.

These brownies are a twist on the original, although whenever I've made them in the past, I've always replaced the walnuts and made triple chocolate. If baked for just the right time, they retain their unctuous squidginess which contrasts wonderfully with the chunks of fudge.


INGREDIENTS

190g soft, unsalted butter
190g best quality dark chocolate
3 large eggs
half a tbsp vanilla extract
250g caster sugar
115g plain flour
half a tsp salt
150g fudge chunks

tin measuring approx 33 x 23 x 5.5cm
makes about 24


1. Preheat the oven to 180 degs C/gas mark 4. Line your brownie tin with baking parchment.

2. Melt the butter and chocolate together in a large heavy-based pan. In a bowl, or large measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

3. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the fudge chunks and flour. Beat to combine smoothly and then scrape into the brownie tin.

4. Bake for about 15 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle should still be dark, intense and gooey. And remember, they will still continue to cook as they cool.

5. Once cool, turn the browines out of the tin, and cut into squares. Then box, bag, or eat as you wish!

This recipe was taken from How To Be A Domestic Goddess by Nigella Lawson

My super fast Fathers Day Florentines

It's always good, I think, to give something homemade for an occasion like Fathers Day. Fathers Day, like Mothers Day has become so over-hyped and commercialised that it's easy to forget the sentiment and lose the point of what the day is supposed to signify. A homemade gift shows that you've given a bit of thought and put a little effort in to whatever it is you've made and that, alone, is always greatly appreciated. My husband adores Florentines and these are a twist on the traditional version. They are really quick and easy to make, require no baking whatsoever and are great for the children to get involved with. Once made, package them up in a pretty box, or stack them in clear cellophane tied with some beautiful ribbon, and they will make a wonderful gift.

4oz of chocolate makes approximately 9 medium sized Florentines, so increase the quantities if you want to make more!


Ingredients:

4oz chocolate (I used 4oz of good quality plain for one batch and 4oz of milk for the second batch)
a handful each of: chopped, roasted hazelnuts; pumpkin seeds; dried cranberries (you could use any dried fruit you like, apricots would work very well); and whole almonds (again, use any nuts you like...pistachio would look beautiful, pecans would be lovely, too)

 1. Line a baking tray with baking parchment.

2. Melt the chocolate in a bowl over a pan of simmering water.

3. When the chocolate has melted, spoon disc shapes onto the lined baking tray.

4. Sprinkle each disc with the nuts, dried fruit and seeds and then put into the fridge to set.

5. When the Florentines have set, peel them away from the paper and package them up as you like. Enjoy!

Coconut and pineapple cupcakes

Whilst the weather of late may have prevented me from sitting on my deck with a chilled glass of malibu and  pineapple, nothing was going to stop me from re-creating a tiny piece of Caribbean heaven in my kitchen! We all know that the seductive and citric aroma of the fabulous, summery pineapple is a perfect accompaniment to the sweet and mildly flavoured coconut, so if you want to to be temporarily transported to the Tropics, give these cupcakes a go!


Ingredients:

For the cakes:

120g plain flour
140g caster sugar
1 and a half tsps baking powder
pinch of salt
40g unsalted butter, at room temperature
120ml coconut milk
half a tsp vanilla extract
1 egg
9 tinned pineapple rings, chopped into small pieces
desiccated coconut, to decorate

For the frosting:

250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml coconut milk

a 12-hole cupcake tray, lined with paper cases

Makes 12


1. Preheat the oven to 170 degs C/Gas 3. 

2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.

3. Mix together the coconut milk and vanilla extract in a separate bowl, then beat into the flour mixture on a medium speed until well combined. Add the egg and beat well, scraping any unmixed ingredients from the side of the bowl with a spatula.

4. Divide the chopped pineapple between the paper cases.

Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly before turning out onto a wire rack to cool completely.

5. To make the coconut frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on a medium speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to a high speed and continue beating until the frosting is light and fluffy.

6. Once the cupcakes are cold, spoon the coconut frosting on top and finish with a sprinkling of desiccated coconut. Enjoy!

This recipe comes from The Hummingbird Bakery cookbook

Chorizo carbonara

A bit of a cross-cultural recipe this one, using a classic Spanish sausage in a classic Italian pasta sauce. This dish is incredibly easy to put together, extremely satisfying and absolutely delicious...perfect for when you're in a hurry or don't want to spend too much time in the kitchen!


Serves 2

150g spaghetti or linguine
1 tbsp olive oil
150-175g chorizo, chopped into small-ish chunks
2 large egg yolks
100ml double cream
Sea salt and freshly ground black pepper


1. Add the pasta to a large pan of boiling, salted water and cook for about 10 minutes, or according to the instructions on the pack.

2. Meanwhile heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.

3. Beat the egg yolks and cream together and season lightly.

4. When the pasta is done, drain thoroughly and return to the hot pan. Tip in the chorizo and then the egg mixture. Using two forks, mix the eggy cream into the pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve straight away with a final twist of black pepper on top.

 

This recipe comes from River Cottage Everyday, by Hugh Fearnley-Whittingstall

Jamie's Jammie Dodgers

I hardly ever make biscuits but was inspired to have a go after seeing some incredible looking recipes in the latest Jamie magazine. Britain seems to be a nation of biscuit lovers and there are hundreds of different varieties on the supermarket shelves. We all have our favourites but nothing compares to those that are homemade and the pleasure of stocking up a tin full of buttery, crumbly biscuits that you have made yourself is pretty hard to beat. For my first attempt I decided to go for jammie dodgers...they have always been one of my favourites. You know those big tins of biscuits that you get, especially at Christmas, that, when you take the lid off, are laden with all sorts of amazing delights? I always used to pick out the jammie dodgers first. There was something about the thickness and the sticky jamminess that set them apart from the rest. Another reason for making them is that they are traditionally made in Cwmbran, Wales, which is where my Grandmother comes from, so the dodger has an extra special place in my heart.

The recipe for these biscuits can be found here

I used a lower oven temperature when baking these biscuits (170 degs C/fan oven) and only baked them for 7-10 minutes. You need to keep a careful eye on them as they can be quick to over cook and a couple of minutes can make all the difference between a pale dodger and an overcooked dodger! You can also make them as large or as small as you want...I went for a slightly larger biscuit than stated in the recipe. Whatever you decide, enjoy!

Daisy cupcakes

I was inspired to make these daisy cupcakes when we were out walking last weekend. We passed a field full of these pretty little flowers which was surprising as they don't normally bloom properly until the warmer summer months. The combination of that yellow disc and those white rays makes for a cheery sight and, even though it's spring and the weather can still be dull and grey, they remind me of sunshine and warmth.

The recipe for these cupcakes, and the buttercream, is exactly the same as for the bubblegum cakes, the only difference being you need yellow food colouring instead of red!

Bubblegum cupcakes

Pink is my favourite colour and yesterday was, for me, definitely a pink day. Not only was I was wearing a new pink top, we are surrounded by different shades of the colour pink at the moment with all the blossom, tulips, hyacinths and other beautiful spring flora. Even the orchid given to me on Mother's Day by Theo, is pink. And, when I was in the supermarket on Wednesday I spotted these cupcake cases which I just had to buy...

I decided to call these cupcakes "bubblegum" because of the prominence of pink, but also because the marshmallows, which nestle among the buttercream, provide a gorgeous, unctuous, chewy texture, and give a hint of bubblegum flavour. I wasn't too sure how Theo would react when he saw these cakes on his arrival home from school, given that he doesn't "do" pink, but the way his face lit up and his loud shout of "WOW" meant that he'd given them his usual seal of approval. Rebecca's reaction..."they look JUST like the cakes in the Hummingbird Bakery!" I had a bit of a *proud* moment.

The sponge for these cupcakes is plain vanilla and I used the recipe in the Hummingbird Bakery cookbook.


Ingredients:

FOR THE SPONGE

120g plain flour
140g caster sugar
1.5 tsps baking powder
pinch of salt
40g unsalted butter, at room temperature120ml whole milk
1 egg
quarter of a tsp vanilla extract


FOR THE BUTTERCREAM

160g icing sugar
80g unsalted butter, at room temperature
3 tbsps milk
quarter tsp vanilla extract
a few drops of red food colouring


a 12 hole muffin tray, lined with paper cases


1. Preheat the oven to 170 degs C/gas mark 3

2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

4. Spoon the mixture into the paper cases until two-thirds full...

...and bake for 20-25 minutes, or until light golden and the sponge springs back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

6. To make the buttercream, whisk together the icing sugar and butter until combined and then gradually add the milk to make a soft consistency. Stir in the vanilla extract and enough red food colouring to give you your desired shade of pink. When the cupcakes are cold, spoon the buttercream on top and decorate as you wish. Enjoy!

Baklava muffins

I was leafing through my copy of How to be a Domestic Goddess the other day as I was in need of inspiration and this is the book I invariably turn to when I need a "light-bulb" moment. I was searching for ideas on a different kind of cake, i.e. one which didn't include either chocolate or bananas. I came across this recipe and knew it was the perfect solution. These muffins, or rather buns, as they have a bun-like texture, are delicious. Whilst obviously nothing like real baklava, they are, however, gooey, crunchy, soft and filling. You could easily substitute the walnuts for pistachios, or indeed, hazelnuts and you could use a flavoured honey as most baklava bakers do. All in all, these are a winner and when eaten on a sunny day, could easily make you believe you were in warmer climes!


Ingredients:

For the filling:

100g chopped walnuts
75g demerara sugar
1.5 tsps cinnamon
45g butter, melted

For the muffins:

210g plain flour
2 tsps baking powder
half a tsp bicarb
75g caster sugar
1 large egg
45g butter, melted
250ml buttermilk (or 175g yoghurt and 75g semi-skimmed milk)

For the topping:

125ml runny honey


12-bun muffin tray lined with paper cases


1. Preheat the oven to 200 degs C/190 degs C fan/gas mark 6

2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins.

3. In a large bowl, mix together the flour, baking powder, bicarb and sugar. In a wide-mouthed measuring jug, whisk the egg, melted butter and buttermilk (or yoghurt-milk mix).

Make a well in the dry ingredients, pour in the liquid and mix lightly and gently. You want a bumpy not smooth mixture.

4. Fill the muffin cases one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until around two-thirds full. Sprinkle any remaining filling on top of the muffins.

5. Bake for 15 minutes, or until golden brown. Put the muffins, still in their papers, onto a wire rack and drizzle with the honey.

6. Enjoy!



This recipe comes from How to be a Domestic Goddess by Nigella Lawson

Italian ham and spinach tart

Mother's Day, to me, always seems to herald the start of spring. I do love the comfort food that accompanies the dark and cold winter months but I have to say, we were getting a little fed up with pies, roasts and other hearty meals and I, especially, have been craving lighter meals and salads for several weeks now. This tart is one of Jamie Oliver's. I'd already decided that I would make it for Mother's Day and serve it with new potatoes roasted in garlic and rosemary, and a refreshing salad. However, we decided at the last minute that we would spend Sunday in Lulworth, Dorset. After all, the weather forecast looked promising and it would be a great opportunity to have quality family together in one of our favourite parts of the country. So, I set about making the tart on Saturday, trying not to get too distracted by the Wales/France rugby match.

Ham and spinach are two of my favourite ingredients and go together perfectly. Spinach used to be called "the prince of vegetables" by the Arabs and has been cultivated since ancient times. You can add pretty much anything else to this tart, though, if you so desire. Sun-dried tomatoes, olives and anchovies would be great edible accessories.


Ingredients:

Approx 500g savoury shortcrust pastry
a knob of butter
olive oil
3 red onions, peeled and finely sliced
1 clove of garlic, peeled and sliced
350g spinach
1 tsp of dried oregano
salt and pepper
500g creme fraiche
150g freshly grated parmesan (I used a mixture of parmesan and cheddar)
3 large eggs
200g cooked ham, torn into shreds or chopped


1. Roll out the pastry into a rectangular shape about 0.5cm thick and big enough to line a shallow baking tray about 30 x 40cm.

2. Grease the tray with butter and line it with the pastry. Trim the excess but leave a 1cm overhang. Pinch the overhanging dough up to make a little rim and prick the pastry all over with a fork.

3. Preheat the oven to 190 degs C/375 degs F/gas mark 5. Line the pastry case with baking parchment and fill with baking beans or rice. Bake blind for 6-8 minutes, until golden.

4. Heat a glug of olive oil in a large pan and gently fry the onions on a low heat for about 10 minutes, until they are soft and sweet. Turn up the heat and add the garlic and spinach and most of the oregano. Season lightly and give it a good stir. Take the pan off the heat when the spinach has wilted - this will only take a couple of minutes.

5. To make the filling, put the creme fraiche into a bowl, stir in the cheese, eggs and a pinch of salt and pepper. Mix together and set aside.

6. Spread the spinach mixture over the pastry case. Sprinkle over the ham and spoon the creme fraiche mixture over the top, smoothing it out with the back of a spoon. If you want more cheese, grate some extra parmesan over the top and sprinkle over the remaining oregano.

7. The recipe says to bake the tart for approx 15-20 minutes, or until the top is golden and bubbling, and the filling has set, but I found I had to bake the tart for 25-30 minutes.

This tart is excellent served cold, and tastes even better when taken on a picnic in an idyliic setting!


This recipe comes from Jamie at Home: Cook your way to the Good Life by Jamie Oliver

Lemon and almond cake

We always have lemons in the fruit bowl and my usual repertoire is to make a lemon crunch cake which is one of our favourites, and which I tend to make if I want to bake a large, citrus cake. However, I had some ground almonds left over in the cupboard and I wanted to bake something which could combine the two. In times of inspiration seeking, I often turn to Nigella and she never disappoints. This recipe is quick and easy and the resulting cake is a golden slab of damp, dense, sharp-toned meltiness. Whilst it is delicious eaten on the day of baking, if you can leave it wrapped up in a tin for a couple of days, the sharpess and melting dampness will increase on the waiting. If you decide to have a go at baking this cake, be prepared to be transported to the Mediterranean...the fragrant aromas of lemons and almonds combined when baking are undeniably evocative of hot and sunny climes.


Ingredients:


225g soft, unsalted butter
225g caster sugar
4 large eggs
50g plain flour
225g ground almonds
half a tsp almond essence
grated zest and juice of 2 lemons

21-23cm Springform cake tin, lined


1. Preheat the oven to 180 degs C/170 degs C fan/gas mark 4

2. Cream together the butter and sugar until almost white. Beat in the eggs, one at a time, adding a quarter of the flour after each addition.

3. When the eggs and flour have been incorporated, gently stir in the ground almonds, then the almond essence and lemon zest and juice.

4. Pour the mixture into the tin and bake for about 50 minutes to 1 hour. After about 30 minutes you may want to cover loosely with foil to prevent the top of the cake from burning.

5. The cake is ready when the top is firm and a skewer, when inserted, comes out cleanish. Let it stand in the tin for 5 minutes or so, then turn out onto a wire rack and leave to cool completely.



This recipe comes from How To Be A Domestic Goddess by Nigella Lawson

Soda bread

This is a brilliant recipe from the fabulous Hugh Fearnley Whittingstall. I love his no-nonsense approach to cooking and his recipes are simple and therefore fail-safe. I wanted to bake a different kind of bread to accompany the curried parsnip soup we were having for supper recently, rather than rely on the everyday wholemeal that we have day in, day out. Soda bread is incredibly quick and easy to make, it's sustaining and it lends itself to endless tweaking and variation. For a sweeter twist, just serve with lashings of butter and jam, or, you could add some dried fruit and have yourself a delicious fruit bread!


Ingredients:


500g plain white flour
2 tsps bicarbonate of soda
1 tsp fine sea salt
400ml buttermilk
a little milk if necessary


Makes 1 medium loaf


1. Preheat the oven to 200 degs C/190 degs C fan/gas mark 6

2. Sift the flour and bicarb into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the buttermilk, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together. It should form a soft dough, just this side of sticky.

3. Tip it out onto a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer - you need to get it into the oven while bicarb is still doing its thing. You are not looking for elasticity.

4. Put the round of dough onto a lightly floured baking sheet and dust generously with flour. With a sharp knife, mark a deep cross cutting about two-thirds of the way down the loaf.

5. Put it in the oven and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.

6. Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten warm, but it's great toasted if you have some left over the next day. Enjoy!



This recipe comes from River Cottage Every Day by Hugh Fearnley Whittingstall

Banana and fudge muffins

This is another recipe I concocted using bananas...again. As we always seem to have three or four that don't look their best in the fruit bowl, and which the children refuse to eat in their natural form, many of my cakes seem to be banana based and I am always on the lookout for banana cakey recipes, or thinking of ways in which I can use them up so they don't go to waste. We all really enjoyed the banana and cinnamon muffins I made a while ago, but I wanted to make something slightly different. I had a tub of fudge chunks in the cupboard so I decided to use them in the following recipe. One of the best things about using fudge is that it goes all melty and you end up with little puddles of sweet, gooey yumminess on the bottom of the paper case. The children, well, we all, enjoyed these and so I can see they will be a regular feature on the cake front!


Ingredients:

Makes 12

175g plain flour
2 tsps baking powder
half a tsp of bicarbonate of soda
125g unsalted butter, melted
150g soft light brown sugar
2 large eggs
4 small ripe bananas, mashed
1 tsp vanilla extract
approx 150g of fudge chunks


1. Preheat the oven to 180 degs C/170 degs C fan/gas mark 3.

2. Put the flour, baking powder and bicarb into a medium bowl and combine well.

3. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, and then add the mashed bananas and vanilla.

4. Add the flour mixture and stir well.

5. Line a muffin tin with paper cases and fill each case with the mixture until about half full. Using about half of the fudge chunks, place a few on the top of each muffin and then spoon the remaining mixture on top. Sprinkle the remaining fudge chunks on top of each muffin.

6. Bake for about 20 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin for a few minutes and then turn out onto a wire rack to cool completely. Enjoy!

Fruit and nut flapjacks

I adore flapjack...I remember my mother making it throughout my childhood and it was always one of my favourite cakey treats. I'm quite fussy, though, about how sticky it must be, i.e not so sticky so as to cause tooth/filling damage; and the ratio of syrup to oats has to be just right...I like my flapjacks to be very oaty and therefore quite solid. So this is my tried and trusted recipe and it's versatile enough to have any number of additional ingredients added to it...and for chocolate to be drizzled over the top! These flapjacks were a hit with everybody, the children took them to school and Simon and I enjoyed ours with lots of fresh coffee.


Ingredients:

340g oats
250g unsalted butter
100g soft light brown sugar
3 tbsps golden syrup
large handful of chopped dates (use any dried fruit you like)
a couple of handfuls of chopped pecan nuts
a large handful of chopped pistachios
a handful of pine nuts
a couple of handfuls of pumpkin seeds


22x30cm baking tray greased and lined with baking parchment


1. Melt the butter in a large saucepan.

2. Stir in the oats and sugar, then add the golden syrup and mix until everything is combined.

3. Tip and press into the prepared baking tray, sprinkle the pumpkin seeds over the top and bake for about 20 minutes, until golden.

4. Leave to cool completely in the tin and then drizzle with melted dark chocolate.

5. Once the chocolate has set, remove from the baking tray and cut into squares. Enjoy!

Cardamom shortbread

Shortbread is one of my most favourite edible treats in the world. I defy anybody to say they don't like it, after all, who can resist that unctuous, buttery, velvety, melt in the mouth pleasure that only homemade shortbread promises and always delivers? Making it is a joy, too. It's one of those occasions when you can get your hands in there, gently kneading the dough until you end up with a soft and squidgy ball. Fabulously tactile! Classic buttery shortbread is fantastic in itself, but if you fancy ringing the changes you can add flavourings such as vanilla, orange, lemon, coffee or even salt and pepper (if you're daring!)

I made this cardamom shortbread with a view to letting the children take it to school in their lunch boxes, but because the recipe always makes plenty (and depending on how big you make your shapes), I knew there would be enough left over to have with coffee for a few days. I always make my shortbread with cornflour as it produces biscuits that literally melt in the mouth. If you prefer you can make it with rice flour, this will give a granulated, crunchy result.


Ingredients:

250g butter, softened
100g golden caster sugar, plus more to sprinkle
250g plain flour, plus more to dust
125g cornflour or rice flour
half a tsp of freshly ground cardamom seeds


1. Preheat the oven to 170 degs C/fan 160 degs C/gas mark 3.5.

2. In an electric mixer cream together the butter and sugar, add the ground cardamom seeds, then sift in the flour and cornflour gradually, mixing briefly between addition until it binds together.

3. Flour your hands and gently knead until the dough is just smooth (don't over-work.) To make the dough easier to roll, and if you have time, wrap it in clingfilm and place in the fridge for half an hour.

4. On a floured work surface roll out the dough until about 5mm thick, then cut into your chosen shapes. Place the shortbreads on 2 baking sheets lined with baking parchment and bake for 15-20 minutes, until golden. Sprinkle with sugar as soon as they come out of the oven and then leave to cool for 10 minutes before transferring to a wire rack.



This recipe is taken from Bake and Decorate by Fiona Cairns.

Apple crumble bars

Continuing my baking bonanza last Saturday, I was on the lookout for something appley to bake. I had a couple of Bramleys stored in the garage that, athough were fine, wouldn't have lasted that much longer. I thought about making apple and cinnamon muffins, but decided that they were too spongey after having made the coconut and cherry banana bread. I really wanted something more of a bar, or slice, so I had a quick look through my Hummingbird Bakery books and found the recipe for apple crumble bars. My son, Theo, is the world's biggest fan of apple crumble so he was delighted that I was making these. He was even more delighted about being able to take them to school for his healthy(ish) snack!

Whilst these were delicious eaten fresh, they are a somewhat fragile affair, and therefore do benefit from being stored in a tin for a few days. Next time I make them, I think I'll use more butter than the recipe suggests, as this will ensure a clumpier base and topping and an altogether sturdier cake!


Ingredients:

200g plain flour
1 tsp baking powder
quarter tsp salt
200 unsalted butter, softened
250g soft light brown sugar
120g rolled oats
300g apples
4 tbsp cornflour
3 tsps ground cinnamon
1 tsp ground ginger

One 22cm x 31cm baking tray


1. Preheat the oven to 170 degs C/gas mark 3, and line the tin with baking parchment.

2. Sift the flour, baking powder and salt into a large bowl, add the butter and rub together until the consistency of breadcrumbs (you could do this in a freestanding electric mixer with a paddle attachment if you prefer), then stir in the sugar and rolled oats. After mixing, press half the mixture into the prepared tin and set aside.

3. Peel and core the apples, then cut into slices and mix together with the cornflour and spices. Place the coated apple slices in rows on top of the oat mixture in the base of the tray...

...spoon the remaining mix over them and press down gently.

4. Place in the oven and bake for 30-40 minutes or until the mixture is golden brown.

Allow to cool in the tray completely before cutting into slices to serve. Enjoy!



This recipe comes from The Hummingbird Bakery Cake Days