Posts in Category: recipes

vanilla flapjack

It’s cold, raining and windy, so time for high fat, high sugar food. Based on this recipe, but with some slight changes:

75g Butter
60g Demerera sugar
10ml Vanilla essence
15ml Golden syrup
60g Porridge oats
120g Jumbo oats

Mix everything except the oats together in a pan, and warm until the butter has melted. Stir in the oats until everything is nicely coated and then pat down into a greased baking tin. For a crunchy flapjack cook for 22-25 minutes at 180°C, and for a softer more chewy finish put the tin in at 170°C for 18 minutes.

Mark out into portions (if desired !) whilst warm and leave in the tin until almost cold.

strawberry and dark chocolate muffins

This is a very slight modification of the lemon and white chocolate recipe

The depth of the muffin mould is the main issue for cooking time – I have some very deep (8cm) silicone ones that mean that it’s normally timed by eye with liberal use of a hat pin. If you use shallower trays then do reduce the cooking time unless you enjoy eating small bricks…

300g Self-raising flour
100g Caster sugar
Pinch of salt
100g Butter
125g Dark chocolate
125g Strawberries
180ml Milk
2 Eggs

Chop the chocolate bar into decent sized chunks (this is to taste but I quarter the ones pre-pressed into the bar) and place to one side. Wash, top and quarter the strawberries (but do take into account the size of your fruit – too large and the muffin will crumble)

Mix the flour, sugar and salt together. Blend the milk and eggs together and then add the mixture and melted butter to the dry ingredients. Stir together, but leave the mixture lumpy to give the muffins more texture.

Fold in the chocolate chunks, and add the strawberries last. Try not to over mix (or you get mashed strawberries), and spoon into the moulds to about 85% of the depth to get a slightly overflowing top.

Cooking time for a fan-assisted electric oven is 180°C for 20 to 25 min.

lemon and white chocolate muffins

This is a modification of a recipe I found last christmas, and have played with slightly in order to make them more unhealthy and bigger than most shop bought ones 🙂

The depth of the muffin mould is the main issue for cooking time – I have some very deep (8cm) silicone ones that mean that it’s normally timed by eye with liberal use of a hat pin. If you use shallower trays then do reduce the cooking time unless you enjoy eating small bricks…

300g Self-raising flour
100g Caster sugar
Pinch of salt
100g Butter
200g Bar of white chocolate
180ml Milk
2 Lemons
2 Eggs

Chop the chocolate bar into decent sized chunks (this is to taste but I quarter the ones pre-pressed into the bar) and place to one side.

Mix the flour, sugar and salt together. Blend the milk and eggs together and then add the mixture and melted butter to the dry ingredients. Stir together, but leave the mixture lumpy to give the muffins more texture.

Add in the zest of both lemons and the juice of one and then fold in the chocolate chunks. Try not to over mix, and spoon into the moulds to about 85% of the depth to get a slightly overflowing top.

Cooking time for a fan-assisted electric oven is 180°C for 20 to 25 min.

vanilla syrup cake: version 2.0

Having tested the original variant on friends and family, this new one has been tested on work colleagues – most appear to have survived.

So far.

225g Self-raising flour
5ml Baking Powder
Pinch of salt
50g Caster sugar
25g Margarine
110g Golden syrup
1 egg
120ml Milk
10ml Vanilla extract
20ml Flakes of 100% Cocoa chocolate

Mix the flour, salt, sugar, baking powder and chocolate flakes thoroughly. Warm the margarine and syrup stir together (20 seconds in an 800W microwave). Beat the egg, milk and vanilla extract and add this and the syrup mix to the dry ingredients a little at a time.

Pour into a greased loaf tin, and bake at 170°C for 50 to 60 minutes (an electric fan assisted oven: vary as required for your setup).

The baking powder is not essential, but does make it a little less bread like so it’s largely a matter of preference. Likewise, the vanilla could be increased (to taste) and the 100% cocoa flakes, whilst not essential, help to keep the sweetness in check.

vanilla syrup cake

This is a variant of the Gingerbread recipe, and is decidedly Version 1.0 in that it’s both complete and in need of more work… It’s actually a little too sweet, and could perhaps be attempted with less sugar, and possibly with less vanilla, although as it seems that good vanilla extract is the human equivalent of cat-nip, I’d resist all calls to reduce the quantity.

225g Self-raising flour
Pinch of salt
110g Caster sugar
25g Margarine
110g Golden syrup
1 egg
180ml Milk
10ml Vanilla extract

Mix the flour, salt and sugar thoroughly. Warm the margarine and syrup stir together (20 seconds in an 800W microwave). Beat the egg and milk, and add this and the syrup mix to the dry ingredients a little at a time. Once moist, add the vanilla extract and mix thoroughly.

Pour into a greased shallow tin, and bake at 170°C for 50 to 60 minutes (an electric fan assisted oven: vary as required for your setup).

gingerbread

Just for added confusion for those arriving via Google, this is the cake and not a loaf of bread with ginger in it

Based on an original recipe by Be-Ro from my Gran’s 16th edition of “Be-Ro Home Recipes” and modified by my Mum and more recently myself. From some background on Be-Ro it would seem likely that this particular edition was from around the 1930’s, and is both simple and tasty: the speed my kids lick out the mixing bowl isn’t any slower than the stories I heard about my Mum…

455g Self-raising flour
Pinch of salt
2 Tsp ground ginger
1/2 Tsp mixed spice
255g Caster sugar
55g Margarine
125g Golden syrup
125g Treacle
1 Egg
180 ml Milk

Mix the flour, salt, spices and sugar thoroughly. Warm the margarine, syrup and treacle and stir together. Beat the egg and milk, and add this and the treacle mix to the dry ingredients a little at a time. Mix thoroughly.

Pour into a greased shallow tin, and bake at 170°C for 50 to 60 minutes.

The oven in this case is electric and fan assisted, and the amount of milk required for a nice mix can vary, sometimes up to 250ml depending upon who was helping me measure out the flour… Placing the margarine, syrup and treacle in a plastic pot and microwaving for 30s (800W oven) gets the mixture just warm enough that a minute with a fork will get the ingredients mixed and liquid enough to add to the rest of the ingredients.

There are two stages to this cake: eating it whilst still warm from the oven, the top is a crispy shell with warm soft cake underneath, and once cool, leaving in a tin for 24 hours will cause the top to soften into a slightly darker, sticky layer, with a more treacly taste. Both versions are pleasant 🙂

Also worth trying warm with custard.

ginger bread

This is a Ginger Bread, and not Gingerbread (not that I’d try to confuse anyone intentionally of course…)

1/2 tsp Yeast
200g Strong White flour
200g Strong Brown flour
15ml Virgin Olive Oil
1 tsp Salt
1 tbsp Sugar
2 tsp Ground Ginger
30g Crystallised Ginger
100ml Semi-skimmed milk
170ml Water

Bake for 4 hours on a standard raisin bake, and make sure that the crystallised ginger is finely chopped before placing in the nut dispenser. It’s possibly worth increasing the 30g a little if you really like ginger, as the baking does reduce the intensity of the flavour somewhat, and it might also be possible to add an extra 1/2 tsp of mixed spice, or replace the 2 tsp of ground ginger with 1 tsp of ginger and 1 tsp of mixed spice.

orange and cranberry bread

I’ve got a new favourite – it’s s slightly modified version of the Orange loaf from page 25 and smells amazing once made. I’m not sure what I might put on it, as half the loaf had to be ‘tested’ whilst hot, and was great just by itself. Place the ingredients in the pan according to the manual; the cranberries into the raisin/nut dispenser, and then set for a 4hr basic raisin bake.

300g Brown strong flour
200g White strong flour
1tsp Yeast
1tbsp Sugar
1 1/2 tsp Salt
15ml Virgin Olive oil
Grated rind of one whole Orange
120ml Orange juice
150ml Semi-skimmed milk
70ml Water
100g Cranberries

The milk was semi-skimmed because that’s simply what happened to be in the fridge and I’ve found that dropping the dried milk powder and using fresh milk does alter the smell of the loaf more than the taste (thanks for pointing this out Mum, and thanks for Carson for the water suggestion). In this case, I think that I lost about half the rind anyway due to not having a very good grater so that’s something to improve next time, and watch out when removing the loaf from the tin, as the cranberries do tend to shoot off and are rather hot at that point…