Cherry Bakewell Tray Bake

Hello all! I am popping in today to share with you a recipe for my yummy Cherry Bakewell Tray Bake, which I road tested on my colleagues just this morning and it has gone down a treat! Its so fragrant and lovely!

I used a 9x13ins brownie tin (thats roughly 23x33cm)

Ingredients:

3 Large Eggs

200g Baking Spread (I used Stork)

150g Self Raising Flour

75g Ground Almonds

200g Golden Caster

50g Glace Cherries

A little Icing Sugar For Dusting

50g Icing Sugar for Icing

A Few Drops of Almond Extract

A Splash of Milk

Method:

Preheat the oven to gas mark 6.

In a large bowl, combine the sugar and baking spread followed by the eggs to form a runny batter.

Then sift in the flour, followed by the ground almonds and mix until smooth.

Roughly chop the cherries and dust them with icing sugar. This just stops them from sticking together and sinking straight to the bottom of the cake tin. Stie them into the cake mix.

Pour the mix into a greased tray bake tin and bake for 25 to 30 Minutes or until a pick placed into the center of the cake comes out clean. 

To make the Icing, whisk together the icing sugar, a couple of drops of almond extract and a splash of milk. Add the milk a very small amount at a time until the desired consistency is acheived. It should be thick enough that it does not run straight off the cake.

Et Voila! Now make yourself a cup of tea and enjoy the fruits of your labour! 

Giant Cinnamon Bun! 

I love cinnamon a lot. Its so warming and festive. This saturday the weather was atrocious so I thought what could be nicer than some cinnamon buns? A giant bun of course! 

Prepare yourself – its super cinnamony!

Ingredients:

For the Dough:

180ml milk

1 egg

1tbsp Yeast

50g Butter

50g Sugar

1tsp Salt

1 tsp Cinnamon

390g Flour

For the Filling:

70g Butter, softened

60g Golden Caster Sugar

2tbsp Cinnamon

For the Icing:

50g Icing Sugar

Milk

1tsp Cinnamon

Method:

First gently warm the milk in a saucepan and add in the butter. Once the butter has melted whisk in the yeast.

In a seperate bowl mix together the flour, salt, sugar and cinnamon.

Pour the yeasty milk mixture into the dry ingredients, along with the egg. You may need to add a little more flour or milk at this point, depending on the consistency you have acheived. 

When it has reached a soft doughy state, tip it out onto a floured surface, and knead for 10 minutes, or until the dough bounces back when you press your finger on it. Leave it to rest for 10 minutes.

Line your slowcooker with liberally greased parchment paper.

After 10 minutes, roll out the dough into a rectangle. 

Whip the softened butter so it is light and easy to spread then spread it all over the dough, leaving a little butter for later.

Sprinkle with the golden caster augae.

Then the cinnamon.

Then roll it into a log. 

With traditional rolls you would slice the log into bits. For my giant cinnamon bun however, you just give the log a gentle rolling to flatten the top just a smidge, then do thr same prcess with the butter, sugar and cinnamon again. 

Finally roll it into a whirl and put it into the lined slow cooker. Cool on high speed for around 2-2.5 hours. 

To ice, just whisk together icing sugar, cinnamon and milk. Add a very small amount of milk at a time, until you reach a thick glossy consistency.

Enjoy!

Lemon and Poppy Seed Muffins

I love lemon and poppy seed and thought this was a perfect opportunity to indulge myself!

Ingredients:

200g Self Raising Flour

100g Golden Caster Sugar

1 Egg

120ml Milk

50ml Oil

30ml Lemon Juice

40g Poppy Seed

Method:

Preheat the oven to gas mark 6. 

Place all of the dry ingredients in one bowl (except the poppy seeds) and all of the wet ingredients in another. 
Whisk the wet ingredients together and stir the dry ingredients together.

Add the wet ingredients to the dry ingredients a little at a time and stir until smooth. 

Add in the poppy seeds.

Spoon into your muffin cases and bake for 20 minutes.
Enjoy!

Banana Cinnamon Muffins

Funnily enough, I cant stand bananas. Never liked them, never will. They just dont sit right with me. But for some reason, in cake, I have no issues with them. Maybe subconciously I dont like them because I know they are healthy so I wont eat thrm on their own but cake gets rid of the healthy aspect… or maybr cake just makes everything edible…
Anyways, here is this Sundays muffin recipe! Enjoy !

Ingredients:

200g Self Raising Flour

100g Golden Caster Sugar

1 Egg

120ml Milk

50ml Oil

2 Bananas

2 Tbsp Cinnamon

Method:

Preheat the oven to gas mark 6. 

Place all of the dry ingredients in one bowl, the banana in another bowl and all of the wet ingredients in another. 
Whisk the wet ingredients together and stir the dry ingredients together.

Add the wet ingredients to the dry ingredients a little at a time and stir until smooth. 

Mash the banana and stir into mixture. 
Spoon into your muffin cases and bake for 20 minutes.
Enjoy!

Chocolate Muffin Recipe

Who doesnt love a good chocolatey cake eh? And this one is perfectly portable too! 
I decided to make muffins for my colleagues – I wanted to share a bit of extra energy eith them, since thid weekend was going to be crazy here in london. I came up with three variations on a recipe. They are so easy and so satisfying! Here is the first!

Ingredients:

200g Self Raising Flour

100g Golden Caster Sugar

1 Egg

130ml Milk

70ml Oil

40g Cocoa Powder

100g Chocolate Chips

Method:

Preheat the oven to gas mark 6. 

Place all of the dry ingredients in one bowl (except the chocolate chips) and all if the wet ingredients in another. 
Whisk the wet ingredients together and stir the dry ingredients together.

Add the wet ingredients to the dry ingredients a little at a time and stir until smooth. 

Add in the chocolate chips.

Spoon into your muffin cases and bake for 20 minutes.

Et voila. This makes 12 cupcake sized muffins or 8 muffin sized muffins.

Enjoy! Keep your eyes peeled for the next one thid time next week! 

Chocolate Orange Tarte

When I was in Mallorca we had some tasty chocolate tarte. So when I came home, I had this real urge to make a chocolate tarte. Here is what I came up with.

Doesnt it look devine? Thats because it is! Here is the recipe:

Ingredients

30 ginger biscuits

80g Melted Butter

1 Jar Marmalade

200g Plain Chocolate

100g Milk Chocolate

200ml Double Cream

40g Butter

Method

First we need to make the base. Take the biscuits and crush them up into crumbs. Mix with the melted butter and press into the base of a greased and lined cake tin. Place in the fridge to cool.

Once cool, spread marmalade onto the base generously, leaving just a small amount of space around the edge.

 To make the chocolate filling, break up the chocolate into a bowl. Place the double cream and butter into a pan and heat until it just starts to bubble. Take it of the heat and pour over the chocolate. Leave for a few minutes, then use a silicone spatula to mix it all together. Pour over the marmalade and biscuit, then leave to set in the fridge for around 4 hours. 

Dont forget to lick the bowl, which is of course the best part of making ganache!

This is best enjoyed with a lovely cup of coffee. Enjoy! 

Scrummy Easter Brownies!

Ok ok, so I know easter is over, but in my house we celebrated easter late due to my working noghts through easter, so we still have plenty of easter choc to munch on and plenty of mini eggs lying around! So I decided to make some yummy brownies!
Here is the recipe!

Ingredients

185g dark chocolate

185g stork cooking spread

275g golden caster sugar

50g cocoa powder

100g flour

3 eggs

1 bag mini eggs

Method

Preheat thr oven to 175 degrees.

Over a ban marie, melt the chocolate and stork spread together. Once fully melted and combined tKe it if the heat and leave to cool.

In a seperate bowl beat together the sugar and egs, then sift in the flour and cocoa powder and mix thoroughly.

Pour in the cooled chocolate mix and beat until combined.

Pour into a greased brownie tray.

Sprinkle or place the mini eggs in the batter, making sure to press them in firmly.

Bake for 25 minutes.
There you go! I served mine with vanilla ice cream! We found a 2ltr tub of low fat vanilla cart dor icecream for just £2! Its only 74kcal for 100 ml! I mean, thats like eating air isnt it! I might just eat the whole tub…