Tuesday, 19 August 2014

golden sponge pudding

150g butter
150g caster sugar
2 eggs
150g sr flour
4 tbsp golden syrup
2 tbsp milk

mix sugar and butter
beat in eggs
fold in flour and milk
put syrup in bottom of 1.2 litre pudding basin
cake mix on top
put lid on top 
steam 1.5 hours
sit in water for 10 mins to settle 

Saturday, 9 August 2014

raspberry duffins



makes 12

for the duffin

150g caster sugar
200g plain flour
1 tsp baking powder
100ml plain yoghurt 
2 eggs
1 tsp vanilla 
150g butter, melted
12 tsp raspberry jam

for the coating:
150g caster sugar

  1. oven to 180°c and lightly grease a 12-hole muffin tin.
  2. mix sugar, flour and baking powder 
  3. in a seperate bowl whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
  4. place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
  5. place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
  6. remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar. 

Monday, 16 June 2014

iced gems


makes 40

for the biscuits: 
175g butter
55g caster sugar 
135g corn flour
140g plain flour 

for the icing: 
335g royal icing sugar 
50ml water
few drops food colouring 

1. cream butter and sugar 
2. stir in sugar
3. stir in flours and knead into a dough
4. divide into four
5. roll each out in turn and cut circles with 4cm cutter 
6. cool in fridge for 15 mins
7. bake for 20 mins 190c 
8. cool
9. ice 


Saturday, 31 May 2014

apricot and almond tarts


300gsweet short rust pastry

125g butter

125g caster sugar

150g ground almonds 

50g plain flour

3 eggs

1 tsp vanilla 

75g flaked almonds

3 tbsp apricot jam

2 x 410g apricot halves 


oven to 180

line the jam tart tin with baking parchment and fill with baking beans. bake blind for 5 minutes, then remove the parchment and baking beans and return the pastry to the oven for an extra 3 minutes

beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Stir in the vanilla extract and one tablespoon of flaked almonds.

spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Sit the apricots on the filling and gently press them down. Scatter over the remaining flaked almonds.

bake for 25-30 minutes, or until the filling is set and golden-brown.

Monday, 26 May 2014

piña colada cupcakes


makes 12

  • for the cakes:
  • 175g butter
  • 175g caster sugar
  • 3 large eggs
  • 75g pineapple
  • 175g self-raising flour
  • 50g desiccated coconut
  • 2 tbsp coconut cream
  • for the rum icing:
  • 115g butter
  • 225g icing sugar
  • 2 tbsp rum 

Sunday, 6 April 2014

super easy chocolate cake


225g plain flour
350g caster sugar
85g cocoa powder 
1.5 tsp baking powder
1.5 tsp bicarb of soda
2 eggs
250ml milk
125ml oil
2 tsp vanilla
250ml boiling water 

200g chocolate
200ml double cream 

oven 180
whisk together all cake ingredients except water 
slowly whisk in water 
bake 25-35 mins

melt chocolate and cream in saucepan
whisk until thicker and smoother 
leave to cool

eve's pudding


3 cooking apples
75g golden caster sugar
1/4 tsp ground cinnamon
juice and zest 1 lemon

125g butter
125g golden caster sugar
1 tbsp golden caster sugar
2 eggs
1/2 tsp vanilla
125g SR flour
3 tbsp flaked almonds 

grease 2 pint pie dish 
heat oven 180
put apples, sugar, cinnamon, lemon juice and zest in pie dish 
cream butter and sugar
beat in 1 egg, vanilla, half sugar
best in second egg and rest of flour
spoon mix over apples
sprinkle over 1 tbsp sugar and almonds
bake 45-50mins