Lemon Drizzle Cake

I’m surprised this actually worked as all of my other attempts and lemon-y cakes have been MASSIVE fails… -_- But this was a nice cake. Not too difficult either 😀

You will need:

  • 2 small eggs
  • 90g caster sugar
  • 90g softened butter
  • 90g self raising flour
  • 1 tsp baking powder
  • 1 1/2 tsp lemon juice
  • 50g granulated sugar
  • 1 – 2 tbsp lemon juice

Method:

1. Pre-heat oven to gas mark 4/180*C/350*F and grease a loaf tin (1 pound tin) Mix together the eggs, caster sugar, butter, flour, baking powder and lemon juice (the first lot) until smooth.

2. Pour mixture into tin and bake for 35 minutes or until cake has pulled away from the sides. golden brown and spongy to the touch.

3. Mix together the gran. sugar and second lot of lemon juice, should be runny. Pour onto the cake while it’s still warm. Turn out onto and plate or wire rack and leave to cool. Enjoy!

 

Lemon Drizzle Cake

Lemon Drizzle Cake

Banana, Blackberry and Strawberry Smoothie

Warning: Contains Peanut butter. This is a great healthy, tasty smoothie for anyone who is NOT my grandad (he doesn’t like fruit). It took about 5 minutes and is really simple.

You will need:

  • 7-8 strawberries, stemmed and washed
  • 1 banana, chopped
  • 100g blackberries
  • 1 tbsp peanut butter
  • 4 ice cubes
  • 250ml milk

 

Method:

1. Put all the fruit in the blender.

 

 

 

 

2. Then add the peanut butter,

 

 

 

 

3. Then the milk and ice cubes.

 

 

 

 

5. Then blend until there are no large chunks of fruit left (5-10 seconds). TADA!! Enjoy.

Blackberry Jam

I REALLY like homemade jam, I all ways go over to a stall if I can see they have jam and chutneys. We live backing onto woodland (go out of the back gate you’re in the woods sort of thing) and there are A LOT of blackberry bushes, so we picked some and I made some jam with it. It was really fun and pretty straight-forward. (Makes 1 big jar or 2 smaller jars). Tip: If you’re going to change the amount, the golden rule is the same amount of sugar to blackberries! Also: You need to sterilise some glass jars, first. Wash with warm, soapy water. Then. Place on a baking tray and put them in the oven at a low heat until dry. DO NOT TRY TO DRY THEM YOURSELF, the oven heat kills bacteria.

You will need:

  • 400g blackberries (washed if picked from wild bushes)
  • 400g sugar
  • 3tbs lemon juice
  • About a table spoon soft butter
  • Sterilised jars

Method:

1. Put the blackberries, sugar and lemon juice in a heavy bottomed saucepan on a low heat and fold the sugar into the berries until completely dissolved.

2. Leave to gently boil stirring occasionally 10-12 minutes, don’t turn up the heat at all.

3. You should notice a foam appear, take your butter and place it in the middle put into the foam until melted. Turn off then heat and if any foam remains remove with a spoon.

4. Test the jam by placing a small amount on a plate and putting it in the fridge for a few minutes, take it out and tilt the plate, if it doesn’t move or it crinkles then the rest of the jam is ready to be put into jars, if is runs down the plate then put the rest back on the heat and leave to boil a further 2 minutes, repeat test.

4. Once all the jam is in jars then leave to cool and refrigerate overnight, the jam will be ready to eat the next day. Enjoy! 😀

Chunky Custard Creams :D

As a Brit, I’m all too familiar with the popular sandwich biscuit, Custard Creams. So we searched up a recipe for them and we found something that we thought looked cool 😀 Although they were wayyyy thicker than I imagined :/

You will need:

  • 170g softened butter
  • 55g icing sugar
  • 170g plain flour
  • 55g custard powder
  • 1/4tsp bicarbonate of soda (BoS)

Filling:

  • 25g softened butter
  • 55g icing sugar
  • 1/2 tsp vanilla extract

Method:

1. Preheat oven to gas mark 5/ 175*C/ 350*F. Mix the butter and sugar together then add the flour, custard powder and BoS, mix well ten roll into walnut sized balls and place on a baking tray. Squish down with a fork twice in a criss-cross pattern and bake for about 12-15 minutes or until firm to the touch.

2. Mix together all the ingredients for the filling until smooth.

3. Once the biscuit have cooled, sandwich 2 together with a nice amount of filling, enjoy!

 

Blackberry and Apple pie!

Warning: This a somewhat difficult recipe, especially to beginners. Although I found it fun to make, I got worried it wouldn’t work a few times. I turned out well although my grandad reckons I needed more sugar and I agree with him, the blackberries are more bitter than I had expected.

You will need:

  • sweet shortcrust pastry. Click here for my recipe –> Sweet Shortcrust Pastry  😀 (Possibly need to make 2 lots)
  • 400g cooking apples, cored, peeled and sliced
  • 100g fresh blackberries (washed)
  • At LEAST 35g caster sugar I would go up to 45g if I were you. First day It was bitter but the day after It wasn’t.
  • Pinch of ground cinnamon

Method:

1. Roll out pastry on a floured surface and fit into a pie dish, Blind bake at Gas mark 5/190*C/ 375*F for 20 minutes, then bake normally for a further 10 minutes. Leave to cool.

2. Put the apples in a bowl and microwave for 3 minutes. Take it out and add the blackberries, sugar and cinnamon. Mix well.

3. Don’t drain, put put all the mixture in the pie base. Use any extra (or make more pastry) to make the top. Picture below for the design I went for. Brush top with egg to help brown nicely.

4. Bake for 50 minutes or until golden brown, leave to cool for 30 minutes. Serve with custard. ENJOY!!! MWA!! >:D

 

 

 

Sweet Shortcrust Pastry

This pastry is important for a lot of our pastry related dessert recipes, like the Blackberry&Apple Pie that I am currently writing as of when I post this.

You will need:

  • 125g softened (but cold) butter
  • 250g plain flour
  • 70g caster sugar
  • 2 egg yolks (you can swap one of the egg yolks for a tablespoon of cold water)

Method:

1. Put the butter, flour and sugar in a large bowl. Mix together with finger-tips until mixture looks like yellowish breads crumbs.

2. Add the egg yolks (water) and continue to mix until a nice dough has formed, most recipes say to chill in a fridge but I don’t ‘cos I’m a rebel… and impatient.

3. And there you go, baking time can vary from recipe to recipe.

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