Chocolate-Buttercream Cake

Yesterday was my second awards night with SJA, I got 2 awards same as last year, the highest attendance and somehow the most enthusiastic. I baked a cake which actually turned out really well, I think is was the best one there! The cake was simple but the icing was a pain. Tip: For rolling out icing, use 2 sheet of grease proof paper. It makes your life so much easier.

You will need:

  • 175g caster sugar
  • 175g soft butter
  • 3 large eggs (4 medium eggs)
  • 150g self-raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • pinch of salt
  • Butter cream

Method:

1. Put all the ingredients into a bowl and mi JUST UNTIL SMOOTH. Grease a (or two) baking tin and preheat oven the gas mark 4/ 180*C/ 350*F.

2. Pour mixture into the baking tin and bake for 45-50 minutes.

3. If you used all the mixture in one tin then cut the cake through the middle once cooled. If you made in 2 separate tin then flatten the top of 1 (or both) half by cutting off top with a sharp knife.

4. Put as much butter cream on as you want on and sandwich them together. Enjoy!!

Pear Sponge Pudding

I enjoyed making this more than I did eating it. The best part about it is the yummy pear juice! Quite easy, not many places you can go wrong.

You will need:

  • 2 410g (undrained weight) cans of pears
  • 150g butter
  • 150g sugar
  • 6 eggs
  • 375g  plain flour
  • 75g cornflour
  • 1 1/2 tsp baking powder
  • large pinch of sat
  • 1 – 2 tsp lemon juice
  • A litte bit of milk

Method:

1. Drain the pears and put the liquid in a few cups to drink (I love pear juice), and place neat and evenly in a greased baking dish. Set aside.

2. Cream together the butter and sugar until light and fluffy. Beat in on egg at a time adding a tablespoon and a half of the flour with each one.

3. Add the rest of the flour along with the cornflour, baking powder and salt and fold in. Preheat oven to gas mark 4/ 180*C/ 350*F.

4. Stir in to lemon juice and enough milk so that the batter will easily drop of the spoon.

5. Spoon the mixture into the dish and smooth the top. Bake for 40 minutes or until top is slightly browned. Enjoy!

 

 

Simple Conversions (Grams, Cups, Ounces: Gas mark, Fahrenheit, Celsius)

As this is a British website we use grams and rarely ounces. So here i’m going to give you a maths lesson on conversions… YAY! Symbols for each measurement are Grams = g, Ounce = Oz and cups are just cups.

1 Gram = 0.035274 ounces… OK so lets not do that. 340 Grams = 12 ounces, so if we try and get a nicer number we get 85 Grams = 3 Ounces.

 

Cups are confusing without the proper equipment, so i’m converting with basic ingredients (flour, butter, sugar).

  • 1 Cup of butter = 8 Ounces = 255 Grams.
  • 1 Cup flour = 4.2 Ounces = 120 Grams.
  • 1 Cup sugar = 7.1 Ounces = 200 Grams.

Gas Mark               Fahrenheit            Celsius

2                               300*F                     150*C

3                               325*F                     165*C

4                               350*F                     177*C

5                               375*F                     190*C

6                               400*F                   200*C

 

Porridge

You will need:

  • 40g porridge oats
  • 1/2 pint cold water

Method:

1. In a saucepan mix the oats with the water. Bring to the boil and then stir continuously for 1 minute.

2. Remove from the heat and stand for 1 minute.

3. Add some golden syrup or sugar if wanted.

Another way of making this recipe stated below:

1. In a saucepan mix the oats with half water half milk (1/4 pint milk 1/4 pint water). Bring to the boil and then stir continuously for 1 minute

2. Remove from the heat and stand for 1 minute.

4. Add some golden syrup or sugar if wanted.

Porridge