Archive for the 'ooops a bit naughty!' Category

Kate’s Apple Cake

Author: Sue
11 10th, 2009

Thanks to my new workmate Kate for this lovely apple cake recipe – delicious and perfect for using up my mum’s cooking apples.

225g or 8oz cooking apples – peeled, cored and chopped
225g or 8oz sultanas
150ml or 1/4 pint milk
175g or 6oz brown sugar
350g or 12oz self raising flour
10ml or 2 teaspoons mixed spice
175g or 6oz butter
1 egg, beaten
25g or 1oz demerara sugar

Preheat oven to 170 fan forced or gas mark 3. Line and grease a 8 inch square or round tin.

Mix the apples, sultanas, milk and sugar together in a medium-sized bowl, then add the beaten egg.

In a large bowl sieve the flour and spice together and then rub in the butter.

Add the fruit mix to the flour mixture and stir well.

Place into the prepared tin and sprinkle with the demerara sugar.

Bake in the oven for 1 hour 45 mins until risen and golden brown.

12 23rd, 2008

This is adapted from Nigella Lawson’s ‘Nigella Express’ an absolutely excellent book that positively makes your mouth water as you read!

Makes 12 large cookies

125g or 5oz dark chocolate 70% cocoa solids
150g or 6oz flour
30g or 1oz cocoa
1 teaspoon bicarbonate of soda
125g or 5oz butter
75g or 3oz light brown sugar
50g or 2oz white sugar
1 teaspoon vanilla extract
1 egg cold from the fridge
100g chocolate chips

Preheat oven to 160 fan forced and line 2 baking sheets with baking paper.

Place the chocolate in a heat-proof bowl and place over a saucepan of simmering water, making sure that the bowl does not touch the water.

Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

Cream the butter and sugars into another bowl and then add the melted chocolate and mix – Nigella uses her food mixer here!

Beat in the vanilla extract and the cold egg, and then add the dried ingredients and chocolate chips.

Place 12 equal sized mounds of cookie dough onto the baking sheets – about 6cm apart. Do no flatten them!

Cook for 18 mins – test with a skewer and it should come out semi-clean not wet – if it does give them a couple more minutes.

Leave to cool slightly on the baking sheets for 4-5 mins and then transfer to a cooling rack. Yum!

12 21st, 2008

Thanks to my mate Sharon for providing the recipe for this sweet treat – delicious, quick and easy!

2 cups rice bubbles

1/2 cup desiccated coconut

1/2 cup finely chopped dried apricots

1/4 cup sultanas

350g white chocolate, chopped and melted … Sharon recommends Cadbury’s Dream

Line 2 x 12 hole deep mini muffin pans with paper cases.

In a large bowl combine rice bubbles, coconut, apricot and sultanas.

Place the chocolate into a heatproof bowl and put the bowl over a pan of boiling water to melt the chocolate.

Mix melted chocolate into the dry ingredients and then spoon the mixture into cases and chill for 1-2 hours.

Remove from paper and pop into mouth!

11 27th, 2008

I have adapted this from a Delia Smith recipe – messed about with the quantities and added a few things of my own – prunes, macadamia’s and an extra quantity of glace cherries. It is rich, moist and very moreish! Try and make it a few weeks ahead so that you can keep adding brandy every week until it’s ready for marzipan and icing.

12oz currants or 300g currants
8oz or 200g sultanas
8oz or 200g raisins
8oz or 200g glace cherries chopped into quarters with scissors
2oz or 50g mixed candied peel
5oz or 125g ready to eat prunes snipped into pieces with scissors
3 tablespoons brandy
8oz or 200g plain flour
1/4 teaspoon nutmeg
1/2 teaspoon ground mixed spice
8oz or 200g butter
8oz or 200g dark soft brown sugar
4 large eggs
4oz or 100g macadamia nuts chopped
grated rind of 1 lemon
grated rind of 1 orange

For the icing:
Apricot jam
Ready made icing
Silver cachous (those little silver balls for decorating)

You will also need:

Brown paper
Cake ribbon
Cake board

The night before you make the cake, place all the dried fruit and peel in a large bowl and mix in the brandy. Cover the bowl and leave to soak for at least 12 hours.

The next day – preheat the oven to 130 degrees fan forced. Line a 20cm (8 in) round cake tin or a 18cm (7 in) square tin with baking paper and give it a spray with some oil.

Sift the flour and spices into a mixing bowl and in a separate large bowl cream the butter and sugar together until light and fluffy (this is important so don’t cut any corners!)

Beat the eggs and gradually add them to the creamed mixture, beating thoroughly after each addition -if it starts to curdle, add a little bit of the flour.

When all the egg has been added, fold in the flour and spices (don’t beat!).

Stir in the soaked fruit and peel and add the nuts, lemon and orange rind.

Spoon the mixture into the prepared tin and level the top.

Tie a band of brown paper around the outside of the cake and cover the top of the cake with a double square of baking paper (with a hole cut out in the centre the size of a 50 pence/cent piece).

Bake the cake in the lower shelf of the oven for 4 hours – resist opening the door until 4 hours have passed!

When the cake is cold, wrap well in baking paper and put in an airtight tin.

Every week, make some holes in the top of the cake with a skewer or needle and pour a few teaspoons of brandy in to soak into the cake.

A week before Christmas, buy some marzipan, a jar of apricot jam and some ready made icing.

The marzipan and icing packs will say how much you will need to cover a 18cm round or 17cm square cake.

Roll out the marzipan onto a surface dusted with sifted icing sugar until it is the right size to cover the cake.

Spread the surface of the cake with apricot jam – no pieces of apricot though – it needs to be smooth!

Place the rolled marzipan on top and smooth it over and trim the edges.

Cover the cake with the baking paper and place back into the airtight container to dry out for a few days before you do the icing.

When you are ready, roll out the icing onto a surface dusted with sifted icing sugar until it is the right size to cover the cake.

Place the cake onto a silver cake board.

Place the icing on top of the cake and trim the edges.

Obviously, you can decorate the cake however you like! I like to cut out star shapes with the leftover icing and overlap on top of the cake. I then put a silver cachous in the centre of each star. I then finish it off with a white, silver and blue patterned cake ribbon around the edge.

And that’s it! It is a bit of a labour of love but sooooo worth it!

Nannie’s Lemon Cake

Author: Sue
11 26th, 2008

Thank you very much to my lovely 90 year old Nannie for this yummy recipe!

6oz or 150g sifted self raising flour
6oz or 150g caster sugar
4oz or 100g butter softened
2 medium eggs
grated rind of 1 lemon
4 tablespoons milk

For the icing:
4oz or 100g icing sugar
juice of half a lemon

You will need a 2lb loaf tin lined with baking paper and greased- or use a silicone loaf mould – no greasing or lining needed! No need to pre-heat the oven (see below).

Cream the butter and sugar together with a hand whisk until light and fluffy.

Add the eggs, rind and milk and fold in the flour.

Put the cake in a cold oven and then turn to 150 degrees (fan forced) for 1 hour.

Let the cake cool in the tin for 5 mins and then turn out onto a cooling rack.

Mix the icing sugar and lemon juice together.

Make holes all over the top of the cake with a skewer and pour the icing over whilst the cake is still warm.

Moist, tangy and delicious!

11 25th, 2008

This is soooooooooo gorgeous! I just made it for my husband for his birthday and he was extremely happy! It is a Delia Smith recipe – love her!

2 oz (50 g) cocoa powder
7 fl oz (200 ml) Guinness
4 oz (110 g) very soft butter
10 oz (275 g) dark soft brown sugar
2 large eggs, beaten
6 oz (175 g) plain flour
¼ teaspoon baking powder
1 teaspoon bicarbonate of soda

For the icing:

4 oz (110 g) icing sugar, sifted
2 oz (50 g) very soft butter
2 tablespoons Guinness
4 oz (110 g) dark chocolate (50-55% cocoa solids)
1 oz (25 g) walnut pieces, finely chopped

To decorate:

8 walnut halves
cocoa powder, for dusting

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need two 8 inch (20 cm) sponge tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased. Or use silicone moulds to save on greasing and lining.

First of all, cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. To make this easier you can use a hand whisk.

Now gradually beat in the eggs, a little at a time, beating well between each addition.

Next, sift the flour, baking powder and bicarbonate of soda into another bowl.

Then weigh the cocoa and put it in a separate bowl, gradually stirring the Guinness into it.

Now carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-Guinness liquid.

Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.

Bake the sponges in the centre of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin.

Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, very carefully stripping off the base papers (it’s quite sticky!)

To make the icing, beat the icing sugar and butter together until blended, then gradually add the Guinness, making sure it is thoroughly mixed in after each addition.

Now melt the chocolate in a heat-proof bowl set over hot water, making sure the bottom of the bowl doesn’t touch the water. Then, when it’s melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.

Now remove a third of the icing to a separate bowl and stir in the chopped walnuts.

After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing.

Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife.

Next, dust the walnut halves with cocoa powder and arrange on top of the cake.

NOW – Try not to scoff it all in one sitting ;0)

07 8th, 2007

Makes 12

10 oz / 290g self-raising flour

1 teaspoon baking powder

4 1/4 oz or 120g soft brown sugar

2 1/4 oz or 66g white choc bits

4oz or 115g frozen blueberries

1 teaspoon vanilla essence

1 egg

200 ml milk

100ml cooking oil

Preheat oven to 200/180 fan assisted. use a silicone 12 hole muffin mould or use 12 muffin cases and place in muffin tin.

Sift flour and baking powder into a bowl and add brown sugar smoothing out any lumps. Add choc bits and frozen blueberries.

Whisk together egg, milk, vanilla essence and oil and add to dry mixture and stir until just combined.

Spoon batter into muffin tray/cases. Bake for 10 mins and then reduce the oven to 180/160 fan assisted and bake for a further 10 minutes until muffins are firm and just golden.

Cool for 5 mins and then turn out and cool on wire rack.

Delicious and quick and easy to make!

Also very easy to change the ingredients – for example instead of blueberries use raspberries or use white and milk choc bits and add a tablespoon of sieved cocoa powder.