November's bake of the month

My nemesis in the baking world seems to be cherries. No matter how many tips and hints I follow to stop them from sinking to the bottom of the cake, the little devils always do!!!!

One of my motto's is 'I'll never be beaten' so the kitchen was prepared for yet another cherry v Gertie showdown...

Rather than attempt the usual cherry cake recipe I decide to add another player in the ring – a layer of marzipan. I was hoping the marzipan would be a good ally by forming a protective layer to stop the cherries from all sinking to the bottom.

On the other hand my plan could backfire. The cherries could simply do what they usually do, but this time twice in one go to add insult to injury.

What was the result – you'll have to wait until the end of the blog to find out.

Let the battle begin !!!!!!!

Cherry marzipan cake  

(adapted from a Good Food recipe)

Ingredients:

• 8oz (200g) butter/margarine, softened
• 8oz (200g) caster sugar
• 4 large eggs, beaten
• 8oz (200g) self-raising flour, sieved
• 8oz (200g) glacé cherries, chopped
• 4oz (100g) ground almonds
• 9oz (250g) marzipan – doesn't matter if it's golden or white
• 2oz blanched almonds, cut into half lengthways
• Icing sugar, optional

Method:

• Preheat oven to 160ºc/Gas Mk 4. Fan oven 140ºc.
• Line a deep 8 inch/20cm round cake tin with baking parchment or a cake liner. Using greaseproof paper or baking parchment, make a 7 ½ inch/ 19cm round circle template. Put to one side for now.
• Beat the butter/margarine together until light and creamy.
• Gradually add in the eggs and flour, a little of each at a time, beating well before adding any more. Incorporating the small amounts of the eggs and flour together should stop the mix from curdling.
• Fold in the cherries and ground almonds until they are evenly incorporated.
• Spoon half of the mix into the tin.
• Roll out the marzipan then cut out a 7 ½ inch round circle using the template you made earlier.
• Gently lay the marzipan circle on top of the cake mix already in the tin, then add the rest of the cake batter, leavening the top of the cake with the back of a spoon.
• Finally scatter the almonds evenly on top of the cake.
• Bake in the oven for 1 ½ hours, or until a skewer (I use a piece of spaghetti but you could use a clean knitting needle or cocktail stick) comes out clean. To stop the top of the cake from burning cover it with tin foil after 1 hour.
• Leave to cool in the tin for 20 minutes then turn out onto a wire rack and allow to cool completely.
• You can dust the cake with icing sugar if you wish.

Gertie

** Did I finally claim victory over the cherries or was it business as usual. Long silence to add to the dramatic effect.... 

I won !!!!

October’s bake of the month

The Christmas pudding, or plum pudding as it’s sometimes called, has a history dating back to Medieval England.

The pudding would be made on the 25th Sunday after Trinity; it would contain 13 ingredients to represent Christ and his 12 disciples and every family member would give it a stir from east to west to honour the Magi (the Three Wise Men) on their journey. 

Unlike the Christmas pudding we know today it was actually a savoury meat dish with consistency similar to porriage. By the 14th century citrus fruit and exotic spices had started to be added, and by the end of the 16th century the addition of eggs, breadcrumbs and dried fruit made it more in keeping with what we know of today.

Contrary to its name, the pudding has never had plums in it. In Victorian times dried fruit, such as raisins and currants, were called plums, which was why it was called ‘plum pudding’.

Christmas pudding is traditionally made on ‘stir-up Sunday’, the last Sunday in November. Each family member would gather round take it in turn to give the pudding a stir then make a wish.

I’d always wanted to make a Christmas pudding but steaming it for hours and hours then doing the same thing on Christmas day kept putting me off. Shortly after buying ‘Captain Slow’ (our slow cooker. Yes I know we’re terribly sad at giving things names....) I came across a recipe in a slow cooker cook book for a Christmas pudding. There was no stopping me now !!!!!

Christmas pudding 

(adapted from a Delia recipe)

Ingredients:

• 4oz (110g) shredded suet
• 2oz (50g) self-raising flour
• 4oz (110g) white bread crumbs (roughly three slices of bread)
• 1 level tsp ground mixed spice
• ¼ tsp nutmeg (either freshly grated or dried)
• A pinch of ground cinnamon
• 8oz (225g) soft dark brown sugar
• 4oz (110g) sultanas
• 4oz (110g) raisins
• 10oz (275g) currants
• 1oz (25g) mixed chopped peel
• 1oz (25g) almonds, chopped
• 1 small cooing apple, peeled, cored and finely chopped
• Grated rind of ½ large orange and ½ large lemon or 1 small lemon
• 2 large eggs
• 2 tbsp brandy or rum
• 5fl oz (150ml) stout or dark ale – not beer as it’s too bitter

Method:

• Lightly grease a 2 pint (1.2 litre) pudding basin.
• Pre-heat the slow cook on high for about 20 minutes.
• The day before you want to make the pudding take a large mixing bowl and add the suet, breadcrumbs and sugar. Sift in the flour and spices then mix everything together thoroughly.
• Gradually add the grated orange and lemon zests and apple.
• Break the eggs into a small bowl then add the rum/brandy and stout/dark ale. Beat everything together thoroughly.
• Pour the egg liquid over the other ingredients and thoroughly mix together. Now is the traditionally time for everyone to have their turn at mixing the pudding and making a wish – but don’t tell anyone your wish or it won’t come true.....
• The mixture should be a rather sloppy consistence - it should instantly fall off the spoon when it’s tapped on the side of the bowl. Add a little more stout/dark ale if necessary.
• Cover the bowl with a tea-towel and leave overnight.
• The next day pour the mixture into the greased pudding basin. Cover with a double sheet of greaseproof paper and a sheet of foil then tie securely with string.
• Have the basin standing by the slow cooker as you wait for the kettle to heat up. Once the kettle has boiled put it next to the basin. You need to have everything ready on hand so not to lose too much of the cookers heat once the lid is removed.
• Place the basin into the centre of the cooker and add the boiling water to about ¾ of the way up the basin. Don’t let the water touch any overhanging greaseproof paper as it may seep into the pudding. Quickly replace the lid.
• Leave it to cook on high for about 10 hours, checking on it every now and then to see if it needs the water topping up, and if so, fill it back up with boiling water.
• Once the pudding is cooked, allow it to go cold then replace the greaseproof paper and foil for fresh pieces. Store it in a dark, cool place until the big day.
• To re-heat it on Christmas day repeat the cooking instructions (eg pre-heat the cooker etc) and cook on high for four hours. Serve with brandy/rum sauce or custard.

Tips:

• I find it best to chop the apples last so not to let them go brown. You could also pour a little lemon juice over them as the lemon stops them from discolouring.
• If you like your pudding a little more alcoholic then substitute some of the stout/dark ale for brandy or rum. Not all of it though as you don’t want it 100% proof!!!!
• As there’s such a lot of ingredients I find it best to tick off each one off as I’m weighing them out, and also as I’m adding them to the mix, so nothing gets forgotten about.
• Make a handle with the string to help lift the basin out (the internet will show you how to do this. I’m hopeless at tying knots – mine always come loose – so I just use oven gloves....).
• Any leftovers can be re-heat on Boxing day in the microwave or how about making some Christmas pudding ice-cream. Yum, yum !!!!

September’s bake of the month

I thought I’d give you something slightly different this month. Whenever we have a party or go to friends parties we have to provide this.

It only has three ingredients so is very easy to put together. They’re incredibly sticky and moreish that one is simply not enough...

I don’t think I’ve met anyone who doesn’t like them – well, maybe a vegetarian!!

Sticky Sausages

Ingredients:

• 2lb cocktail sausages – frozen ones are ideal.
• 3 tablespoons of runny honey
• 5 tablespoons of hoisin sauce

Method:

• Pre-heat oven to 200º c/Gas Mk 6. Fan oven 180ºc.
• Combine everything into a bowl or large sealable freezer bag and leave to marinate for a couple of hours or overnight in the fridge.
• Remove the marinated sausages from the fridge half an hour before you intend to cook it to allow it to get to room temperature.
• Put the sausages onto a roasting tin which has been lined with a double layer of foil (or use a disposable foil roasting tin) and cook for 35 – 40 minutes, stirring occasionally.
• Allow to cool slightly before you try to eat them as they will be very hot !!!!

August's bake of the month

Rock buns, or rock cakes depending on which part of the UK you come from (for me they’re buns....), are similar to a fruit scone.

Whilst they won’t win any baking beauty contests, they are wonderfully crumbly and so delicious eaten still warm.

They are perfect for introducing children to baking as they’re very easy to make. Similarly they’re ideal if your other half decides he wants to help you in the kitchen!!!

Rock buns

Ingredients:

• 8oz / 225g self-raising flour
• 4oz / 100g margarine or butter (cut into cubes if using block margarine or butter)
• 2oz / 50g granulated sugar
• 4oz / 100g dried fruit (sultanas/raisins or a combination of both)
• 1 egg, beaten with 1 tablespoon of milk
• 1oz / 25g demerara sugar

Method:

• Pre-heat oven to 200º c/Gas Mk 6. Fan oven 180ºc
• Line two baking trays/sheets with baking parchment or non-stick liners.
• Add the flour and margarine/butter into a bowl and rub together (just like making pastry) until the mixture resembles fine breadcrumbs.
• Next add in the granulated sugar and dried fruit. Stir in the beaten egg and mix until it forms a firm dough. If the mix is too dry add a little more milk.
• Divide the dough into 12 blobs then place on the baking trays/sheets. Make sure to leave plenty room between each one as they will spread during cooking.
• Sprinkle the demerara sugar over the blobs then bake in the oven for about 15/20 minutes until golden brown.
• Allow to cool on the trays/sheets for a couple of minutes before transferring to a wire rack.

For something slightly different why not try making rock bars.

• Instead of dividing into 12 blobs, line a brownie or tray bake tin (approx 11 x 7 x1inch/ 28 x 18 x2.5cm in size) with baking parchment.
• Put the mixture into the tin, pressing it into the corners and levelling it off with the back of a spoon.
• Sprinkle over the demerara sugar then cut into 12 bars. Bake for 25 minutes or until golden brown.
• Allow to cool before removing the bars from the tin.

If like me you find it difficult getting things out of the tin here’s a great little tip:
Take two wire racks and place the first one over the tin. Flip the rack and tin over so the tin is now upside down.
Carefully remove the tin then place the second wire rack on top of the bar to create a sandwich effect.
Gently grip the two wire racks (too much force will squash and break the bars) then turn the racks over.

July's bake of the month

I have fond memories of this tart. It was a family favourite but would only be made either at Christmas or Easter as it was deemed too special for any other occasion.

I’ve no idea where the recipe came from as it was scribbled on the back page of one of my mam’s old recipe books.

It’s similar to a cheesecake though as the title suggests it’s chilled instead of baked.

In the original recipe it had a ginger biscuit base. Mr Gertie isn’t a fan of ginger so I substitute the ginger biscuits for digestives. I’ve included both in the recipe so you can make it whichever way you prefer.

Unfortunately I don’t have any photos of it to show you so you’re going to have to trust me. However I promise you it is truly delicious and as the saying goes the proof of the pudding is in the eating....

Chilled lemon tart

Ingredients

• 3oz / 75g margarine or butter
• 8oz / 225g ginger or digestive biscuits
• ½ pint of double cream
• Large tin of condensed milk (218g)
• Grated rind and juice of 3 large lemons

Method

• Using either a food processor or a large freezer bag and a rolling pin crush the biscuits until they resemble fine crumbs.
• Melt the margarine/butter in a saucepan or microwave then stir in the crushed biscuits.
• Press the biscuit mix into the base of an 8inch/20cm loose-bottomed tin. Chill for ½ hour. If you don’t have a loose-bottomed tin, line the tin with baking parchment, allowing an overlap over the side of the tin so you can pull the tart out when it’s set.
• Whisk the condensed milk and cream with the juice and rind of the lemons until thick. If you have an electric whisk it will only take a couple of minutes.
• Carefully spoon over the biscuit base then chill for at least four hours.

 

This tart recipe is so versatile: 

Instead of one big tart simply spoon the biscuit mix into six or eight individual glass dishes then top with the lemon mix.

You can also make a chilled lime tart by replacing the lemons with four limes.

How about a chocolate lime tart? Mix 1 oz / 25g of cocoa powder to crushed digestive biscuits then decorate the top of the lime tart with grated chocolate.

June's bake of the month

I’m going back to basics for this month’s bake of the month, and what could be more basic than a sponge cake.

The traditional two, four method is probably one of the first cake recipes that children (and men...) are taught when they embark on their baking journey. It’s so easy to remember – two eggs and four oz’s of butter, sugar and flour.

I’m going to make things even simpler. All it requires is for you to remember one number. The eggs, still in their shells, are weighed, in grams as it’s more accurate, and whatever it says on the scales, you weigh out that amount of flour, butter and sugar. It really is as simple as that.

So for a two egg cake mix if the two eggs weigh 137g measure out 137g of self-raising flour, caster sugar and butter/margarine. No matter what the eggs weigh always use the same weight for the flour, sugar and butter/margarine.

 Lemon sponge cake

Ingredients

• Two eggs
• Self-raising flour
• Caster sugar
• Butter/margarine
• 1 level tea-spoon of baking powder
• 1 lemon, grated
• Lemon curd
• 4 table-spoons of icing sugar
• Juice of one lemon or Jiff lemon juice

Method

• Line two 7 inch/18cm round cake tin with baking parchment or non-stick liners.
• Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc
• Weigh the eggs, still in their shells remember and whatever the eggs weighs in grams, that’s the amount you’ll need for the flour, sugar and butter/margarine.
• Put the sugar, butter/margarine and grated lemon into a bowl. Sift the flour along with the baking power into the bowl then add the two eggs.
• Beat well until everything is combined and the mixture is smooth – to the point that it will drop off the spoon when you tap it against the side of the bowl.
• Pour the mixture into the cake tins, trying to get the same amount in each tin (I weigh them to make sure). Make a slight well in the centre of each cake. This will stop the centre from rising too much.
• Bake for 20 – 25 minutes. Try not to open the oven door during the cooking as this can stop the cakes from rising. If you think that they may be browning too much only open the door when you are past half way into the cooking time.
• To check to see if the cakes are cook gently press the surface of the cake you’re your finger. If it springs back it’s cooked. You can also test it by using a skewer (or knitting needle or a piece of spaghetti). Pierce the centre of the cake and if it comes out clean then it’s done.
• Once the cakes are cool, spread the lemon curd over one of the cakes. Try not to get the lemon curd too close to the edge as it will spread naturally to the edge when the other one is put on top of it.
• Take the other cake and carefully put it on top off the lemon curd layer.
• Sift the icing sugar into a bowl to get rid of any lumps. Add a little of the lemon juice/Jiff lemon juice and mix together carefully until the icing is slightly runny but is still quite thick in consistency.
• Pour the icing into the centre of the cake and spread it out to the edges. Don’t worry if the icing runs over the sides. Wait until the icing has set before cutting into it.

May's bake of the month

Who doesn’t love bourbon biscuits? These were my favourite (and still are if I’m honest) as a child.

I would break the biscuit into two (getting crumbs everywhere much to the annoyance of my mam!!!) and eat the top layer first then the yummy creamy bottom.

If, like me, you find rolling things out a pain, here’s a great tip for stopping the dough sticking to the work surface and rolling pin. Roll it out onto cling film. Works every time....

When sandwiching the biscuits together instead of simply spreading the filling over the biscuit, here’s a great tip for making them look really elegant. Take a freezer bag (any size will do) and snip off about ¼ inch/1.5 cm from one corner. Fill the bag with the filling then pipe a couple of strips onto the biscuit.

 

 

Bourbon biscuits

Ingredients:

• 2 oz/50g margarine (or softened butter if you prefer)
• 2 oz/50g caster sugar
• 1 tbsp golden syrup
• 4oz/110g plain flour, plus a little extra if needed
• ½ tsp bicarbonate soda
• ½ oz/15g cocoa powder

Filling:

• 2oz/50g margarine (or softened butter if you prefer)
• 4oz/100g icing sugar, sifted
• 2tsp cocoa powder, sifted
• Few drops of hot water

Method:

• Pre-heat oven 190º c/Gas Mk 5. Fan oven 170ºc.
• Line 2 baking sheets with baking parchment or silicone liners.
• In a large bowl or mixer cream the margarine/butter and sugar together till pale and fluffy.
• Beat in the golden syrup then sift in the flour, bicarbonate of soda and cocoa. Mix to a stiff dough.
• Tip the dough out onto a work surface and knead well.
• You can do this next bit by either flouring the work surface or using cling film.
•  Roll out the dough to a depth of ¼ inch/4mm.
• Cut the dough into long strips about 1 inch/2.5cm wide then cut these strips into 2 inch/5cm lengths.
• Carefully transfer to the baking trays then prod several times with a fork. Bake for about 15 minutes until the edges are slightly scorched.
• Leave the biscuits to cool on a wire rack.
• To make the filling cream the margarine/butter, icing sugar and cocoa together in a large bowl or mixer till you have a spreadable consistency. You may need to add a few drops of hot water to it.
• Once the biscuits are cold sandwich two together with the filling, gently pressing them together.
• Now for the really hard bit. Let the filling firm for about an hour before eating.... 

April's bake of the month

Made it by the skin of my teeth again....

Chocolate cake or a simple plain cake. When you want can’t decide which cake to have, why not have both.

A marble cake is perfect when you want the best of both worlds. Whilst it looks impressive, it really is so easy to make.

The beauty of this cake is you can mix and match the flavours. How about a chocolate and orange or chocolate and coffee. The possibilities are endless.

Like I always do when I’m making a sponge cake recipe I weigh the eggs, still in their shells, and whatever it says on the scales, I weigh out that amount of flour, butter and sugar.

For example the two eggs – still in their shells – weigh 187g’s. Measure out 187g’s of self-raising flour, caster sugar and butter/margarine. No matter what the eggs weigh, always use the same weight for the flour, sugar and butter.

Marble cake

Ingredients:

• Two eggs
• Self-raising flour
• Caster sugar
• Butter/margarine
• 1 level tea-spoon of baking powder
• 25g cocoa powder

Method:

• Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc
• Line 1lb loaf tin with baking parchment or non-stick liners.
• Weigh the eggs, still in their shells. Whatever the eggs weigh, that’s the amount you’ll need for the flour, sugar and butter/margarine.
• Put the sugar and butter/margarine into a bowl. Sift the flour along with the baking power into a bowl then add the two eggs.
• Beat well until everything is combined and mixture is smooth, to the point that it will drop off your spoon.
• Pour half of the batter in a separate bowl – don’t worry if it’s not exact – and leave to one side. Add the cocoa powder to the remaining mixture and beat until it’s has been combined.
• Starting with the batter mix that was put to one side, take an ice-cream scoop (or a tablespoon) and dollop spoonfuls of the mixture into the tin. Then fill the remaining gaps with the chocolate mixture. There are no hard and fast rules here, be as creative as you like.
• Finally to make the marble effect take a skewer and swirl it around the tin a couple of times (I’m afraid I forgot to do this...).
• Bake for 40 – 45 minutes until golden brown. To check to see if the cakes are cook, gently press the surface of the cake with a finger. If it springs back it’s cooked. You can also test it by using a skewer (or knitting needle or even a piece of spaghetti). Piece the centre of the cake. If it comes out clean then it’s done.
• Leave the cake to cool for about five minutes then remove from the tin and place on a wire rack to cool completely.

I like to serve my marble cake ‘naked’ but it would be just as lovely decorated with melted chocolate or water icing.

March’s bake of the month

Opps I nearly did it again!!!! These months are really flying by. Before I know it, Christmas will be here....

So what have I got for you this month? How does double chocolate chip cookies sound. They’re really easy to make but incredibly yummy.

As with all cookies recipes you can add or change things to suit your own personal preference. Say for example, you like white chocolate but not milk. Simply replace the milk chocolate chips for white ones.

Or, what about adding some nuts to the cookies. Chopped walnuts, pecans, Brazil, macadamia would work. The possibilities are endless. Just have fun making and eating them....

Double chocolate chip cookies

Ingredients:

• 4oz/100g butter/margarine
• 3oz/75g soft brown sugar
• 2 tbsp golden syrup
• 5oz/125g self-raising flour, sieved
• 1oz/25g coco powder, sieved
• 4oz/100g chocolate chips (I used both milk and dark but any will do)
• 2tsp milk

Method:

• Pre-heat the oven to 180º c/Gas Mk 4. Fan oven 160ºc.
• Grease or line two baking trays (I used Lakeland non-stick liners but greaseproof paper/ baking parchment would be fine).
• Beat the margarine until soft then add the sugar and cream until light and fluffy.
• Stir in rest of the ingredients and mix well.
• Place spoonfuls of the cookie dough onto the baking trays – I used an ice-cream scoop as I’m hopeless at getting things the same size.Flatten the cookies slightly with your fingers, and make sure the cookies are not too close together otherwise you’ll end up with one giant cookie.
• Bake for 8 -10 minutes then leave them on the tray for one minute to firm up slightly before lifting them onto a wire rack. I found they were too soft to move otherwise.
• Leave on wire rack to cool. Resist if you dare!!!!!

February's bake of the month

 

Phew!!! Just made it in time for this month’s bake of the month.

I always feel sorry for fruit cakes, as with the exception of Christmas and Easter, they’re pretty much ignored for the rest of the time. Not today.

This cake is slightly different to the more traditional fruit cake. Whilst there’s alcohol in it, it doesn’t use the conventional rum, brandy etc. It uses beer (porter/stout to be exact) which gives it a lovely flavour.

The method used to make the cake is also different. Instead of creaming the butter and sugar as you would normally, most of the ingredients are put in a pan and left to simmer. This allows the fruit to absorb the fabulous flavours of the orange juice, mixed spice and beer.

The end result is a beautifully light, moist cake which I’m sure even fruit cake haters would enjoy....

Fruit porter cake (adapted from a Goodfood recipe)

Ingredients:

• 6oz/175g butter
• 1lb/450g mixed dried fruit
• Grated zest and juice of 1 orange
• 6oz/175g light muscovado sugar
• 7fl oz/200ml porter/stout (Guinness, Caffrey's or whatever you like)
• 1tsp bicarbonate of soda
• 3 eggs, beaten
• 10oz/300g plain flour
• 2 tsp mixed spice

Topping:

• 2 tbsp flaked almonds
• 2 tbsp Demerara sugar

Method:

• Pre-heat oven to 150º c/Gas Mk 2. Fan oven 130ºc.
• Line a deep 8 inch/20cm round cake tin with baking parchment or cake liner. 

• Put butter, dried fruit, orange zest and juice, sugar and porter/stout in a large pan. Bring slowly to a boil, stirring until the butter and sugar have dissolved, then simmer for 15 minutes.

• All the mix to cool for 10 minutes then stir in the bicarbonate of soda. The mixture will foam up but don’t panic as that's supposed to happen.

• Stir the eggs into the pan then sift in the flour and spice, mixing well.

• Pour the mixture into the tin, smoothing the top with the back of a spoon, then sprinkle over the flaked almonds and Demerara sugar.
• Bake in the oven for 1 ¼ – 1 ½ hours. To test if it’s cooked insert a skewer (I prefer to use a piece of spaghetti for this but you could use a clean knitting needle or cocktail stick) and if it comes out clean, it’s done.
• Cool in the tin for 15 minutes before turning out on a wire rack to cool completely.

Note:
The addition of the flaked almonds and Demerara sugar gives the cake a wonderful crunchy topping. You can simply leave them out if you prefer.

January's bake of the month

This is a quite a traditional northern bake, though I’m sure other counties will have something similar.

Like most traditional bakes there was no recipe for it. I remember asking my mam for it and said she ‘just made it’. Thankfully it only has a couple of ingredients so I was able to work out the quantities.

Whenever we see our friends from Nottingham there is always one question asked ‘will I be making any cornbeef pie.’

Chris had his first taste of it at one of our parties several years ago and has adored it ever since. If they’re coming up north then I have to make sure it’s somewhere on the menu (with lots left over for his doggy bag home) or if we visit them then I have to bring some with us.

I took the photos during Christmas so excuse the decorations....

 Cornbeef pie

Ingredients:

• 12 oz plain or self raising flour (either will do for the pastry)
• 6oz block margarine or butter
• One onion (medium to large in size)
• Two baking potatoes
• Large tin of corned beef
• Tomato sauce
• Cold water

Method:

• Pre-heat oven 200º c/Gas Mk 6. Fan oven 180ºc.
• You’ll need a large tin approx 13 inch by 8 inch (33cm by 20cm) - a brownie tin is perfect.
• Make the pastry first as it has to chill in the fridge for at least half an hour. Using a food processor or your hands pulse/rub together the flour and margarine or butter until it looks like breadcrumbs.
• Add enough cold water until the pastry forms a ball but isn’t sticky. I find when using a food processor I need less water than when I’m making it by hand. Start with a couple of tablespoons and gradually add a little more.
• Once it’s come together in a ball wrap it in cling film and chill it for half an hour.
• Peel and cut the potatoes into small chunks then boil them for about 10 minutes or until a knife goes through them easily.
• While the potatoes are boiling peel and chop the onion into small pieces and roughly chop the cornbeef.
• Once the potatoes are cooked, drain thoroughly then put them back into the pan.  Add the onion and cornbeef to the potatoes then using a potato masher, combine them together making sure there are no large bits of potatoes visible.
• Add a good squirt of tomato sauce then give it another good mix. Have a taste to see if you need to add more tomato sauce.
• Take two thirds of the chilled pastry (put the remaining third back into the fridge) and roll it out into a rectangle slightly larger than the tin you’re using.
• Line the tin with the pastry, letting it overhang the edge slightly. Don’t worry if any holes appear as you can always patch it.
• Add the cornbeef filling then dampen the edges of the pastry with a little water. Using the rest of the pastry again roll out a rectangle slightly larger than the tin you’re using.
• Next lay the pastry over the filling, trimming away the excess pastry. To seal the edges either crimp a fancy edge or simply use a fork.
• Brush the top of the pie with a little milk or a beaten egg then bake in the oven for about 45 minutes until the top is golden brown.

It’s perfect eaten hot (with chips and a dash of tomato sauce) or cold (it’s great party food).

It freezes really well so pop any left over’s in the freezer. Allow it to defrost completely then eat it cold or re-heat in the oven or microwave.

If you find the pie has a soggy bottom remember this great tip for the next time. Sprinkle some semolina on the pastry base before you add the filling. You won’t taste the semolina as it melts into the filling.

Have a great week.

Gertie xx

PS why not pop over to Handmade Monday to see what other fellow bloggers have been up to.

Update:   Something I should have pointed out when I first published the post. Up north 'corned beef' is always known as 'cornbeef'. It was only after reading the lovely comments that I noticed I'd used the northern word for it. Hope you weren't too confused....

December's bake of the month

 

I fancied making a lemon cake but on no account was it to have the word ‘drizzle’ in it!!!!

Don’t get me wrong I love a lemon drizzle cake. However it just seems that every recipe for lemon cake is a ‘drizzle cake’. I wanted to do something different for a change.

I flicked through my various recipe books and came across something from the Good Food magazine which sounded promising. It didn’t have ‘drizzle’ in the title so that was a good start....

The recipe was for a citrus poppy cake. I’ve only ever used poppy seeds in bread making so thought it would be interesting to see who they tasted in a cake.

It didn’t disappoint. The citrus really hits you and the poppy seeds gave it a lovely nutty taste. It would also work brilliantly with just lemon or orange.

I’m a big fan of licking the bowl clean. It’s one of the perks of baking. However on this occasion I would strongly recommend you don’t. The batter mix is horrible!!!!

Citrus poppy cake 
(adapted from a Good Food recipe)

Ingredients:

• 6oz/150g butter/margarine, softened
• 6oz/150g caster sugar
• 3 large eggs
• 9oz/250g self-raising flour
• 2oz/50g poppy seeds
• Zest of 2 oranges and 2 lemons
• 4 rounded tbsp of natural yoghurt
• Icing sugar (optional)

Method:

• Line a 2lb loaf tin. I use Lakeland’s cake liners but you could use baking parchment.
• Pre-heat oven to 150º c/Gas Mk 2. Fan oven 130ºc.
• Put all the ingredients into a bowl and mix everything together until smooth.
• Pour the batter into the loaf tin and level the top.
• Bake for 40 – 45 minutes until golden brown. To check to see if it’s cooked gently press the surface of the cake with a finger. If it springs back it’s done.
• Leave the cake to cool slightly in the tin before turning out onto a wire rack.
• Once the cake has cooled completely you can serve it as it is or dust the top with sieved icing sugar.

The return of the bake of the month

 

Having been very remiss about not posting any bakes since March I thought it was time to put that right.

To make amends how about a fabulously moist chocolate cake with a chocolate topping? Your very own jaffa cake....

My version of a jaffa cake has orange syrup added to it as soon as comes out of the oven. I know what you’re thinking – won’t this make the cake heavy. Normally it would but not if you start off with a very light sponge.

To make this very light sponge I’m not going to tell you how much flour, butter/margarine or sugar to use. Don’t worry this isn’t a Bake Off technical challenge!!

To determine the weight of the other ingredient you first have to weigh the eggs. Take your eggs, still in their shells and put them on the scales to find out how much they weigh. This recipe is using three eggs but it will work exactly the same for two eggs, four eggs etc.

Let’s say my three eggs weigh 6 ¾ oz’s (I’m an old fashioned girl so always work in oz’s but you could use grams instead). Measure out 6 ¾ oz’s of self-raising flour, margarine/butter and caster sugar. No matter what the eggs weigh, always use the same weight for the flour, margarine/butter and sugar

 Jaffa cake

Ingredients:

• Margarine/butter
• self-raising flour
• 1 ½ teaspoon of baking powder
• caster sugar
• 3 eggs (large)
• 1 large orange, grated

Topping:

• The juice of half an orange
• 2oz/50g caster sugar
• 2oz/50g dark chocolate, broken into pieces

Method:

• Line a 1lb loaf tin. I use Lakeland’s cake liners but you could use baking parchment.
• Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc.
• Weigh the eggs, still in their shells. Whatever the eggs weigh, that’s the amount you’ll need for the flour, sugar and butter/margarine.
• Put the sugar and butter/margarine into a bowl. Sift the flour along with the baking power into a bowl, and then add the three eggs.
• Beat well until everything is combined and mixture is smooth, to the point that it will drop off your spoon.
• Pour the batter into the loaf tin and level the top.
• Bake for 40 – 45 minutes until golden brown. To check to see if it’s cooked gently press the surface of the cake with a finger. If it springs back it’s done.
• Just before the cake has finished cooking, put the orange juice and the caster sugar into a microwavable cup and microwave on HIGH to dissolve the sugar. You could do this in a small pan if you like. I just think the microwave is much quicker.
• As soon as the cake is cooked take a cocktail stick and pierce the top of the cooked cake all over. Carefully spoon the orange syrup over the cake and leave in the tin to cool completely. Don’t worry if there are pools of syrup on top of the cake, it will sink in.
• When the cake is completely cold melt the chocolate in the microwave on Medium for 1 – 2 minutes, stirring the chocolate every ten seconds after one minute has passed. Again you could do this over a pan of hot water but make sure the water doesn’t touch the bottom of the bowl.
• Spoon the chocolate over the cake, letting it dribble down the sides and leave to set.

March's bake of the month

Oops - I nearly forget about March’s bake of the month. Where has the time gone !!!!!

 

This month it’s chocolate biscuits.I found this recipe in ‘Cookie Magic’ by Kate Shirazi. If you love cookies and biscuits then get yourself this little book as it’s got some fabulous recipes in it.

Anyway, these are really quick and easy to make so if you get a fancy for chocolate biscuits but there’s none in the house, you can make these in no time at all.

Oh, I haven’t told you the best bit. They simply melt in your mouth.....

Chocolate biscuits 

Ingredients:

• 4 ½ oz/126g margarine (or butter but you prefer), softened
• 2oz/50g icing sugar, sifted
• 2oz/50g cornflour
• 1oz/25g cocoa powder
• 4oz/100g plain flour
• 4oz/100g dark or milk chocolate

Method:

• Pre-heat the oven to 190º c/Gas Mk 5. Fan oven 170ºc.
• Grease or line two baking trays (I used Lakeland non-stick liners but greaseproof paper/ baking parchment would be fine).
• Beat the margarine/butter in large bowl until very soft then add all the other ingredients except the chocolate.
• Mix together with your hands until a dough is formed. Take small balls of the dough then place them on the lined baking sheet, flattening them slightly. You should get approx 15 biscuits out of the dough.
• Bake for about 10-12 minutes then leave them to cool for a minute on the baking trays before transferring to a wire rack to cool completely.
• Put the chocolate in a bowl then heat in the microwave until the chocolate has melted. You can also melt the chocolate over a pan of simmering water – just make sure the water does not touch the bottom of the bowl.
• Once the chocolate has melted drizzle it over the biscuits then leave – if you dare – until the chocolate had set.

Gertie xx

February's bake of the month

This is simple to make yet tastes absolutely delicious. The cake is light and crumbly and has a yummy topping of chocolate fudgy icing. It would be perfect with a cup of tea in the afternoon....

The cake is made pretty much in the same way as ‘the jam sponge’, in that the eggs, still in their shells, are weighed and whatever it says on the scales, you weigh out that amount of flour, butter/margarine and sugar.

Suppose the two eggs weigh 4 ¾ oz’s (I always work in ‘old money’ but it’s the same principal with grams). Measure out 4 ¾ oz’s of self-raising flour, butter/margarine and caster sugar. No matter what the eggs weigh, always use the same weight for the flour, butter/margarine and sugar.

If, like our friends over the pond, you don’t use scales to weigh things out, simply use your favourite sponge cake recipe instead.

Simple chocolate fudge loaf cake

Ingredients:

• Two eggs
• Self-raising flour
• Caster sugar
• Butter/margarine
• Cocoa powder
• 1 teaspoon of baking powder

For the topping:

• 4 tablespoons of icing sugar – sieved
• 1 tablespoon of cocoa powder – sieved
• Water

Method:

• Line a 1lb loaf tin with baking parchment or a non-stick liner.
• Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc
• Weigh the eggs, still in their shells. Whatever the eggs weigh, that’s the amount you’ll need for the sugar, flour and cocoa power combined and butter/margarine. When you come to weigh out the flour and cocoa powder, start with the cocoa powder and weigh out 1 oz then make up the rest with the flour.
• Put the flour, cocoa and baking powders, sugar and butter/margarine into a bowl or mixer then add the two eggs.
• Beat well until everything is combined and the mixture is smooth to the point that it will drop off a spoon.
• Pour the mixture into the loaf tin and make a slight well in the centre of the cake. This will stop the centre from rising too much.
• Bake for 40 – 45 minutes until golden brown. To check to see if the cakes are cook, gently press the surface of the cake with a finger. If it springs back it’s cooked. You can also test it by using a skewer (or knitting needle or even a piece of spaghetti). Piece the centre of the cake. If it comes out clean then it’s done.
• Leave the cake to cool for about five minutes then remove from the tin and place on a wire rack to cool completely.
• To make the chocolate fudge topping mix the icing sugar and cocoa powder with enough water so the icing will drop off the spoon to form ribbons. Go careful when adding the water as it’s much easier to add a drop more water to thin the icing than adding more icing sugar to thicken it.
• Finally pour the icing over the cake. Don’t worry if some of it runs over the sides – it just means some lucky person gets more icing !!!!

Gertie xx

January's bake of the month

I'm running a little late with what I had planned to blog about so here's the 'bake of the month' instead. 

A jam sandwich is a quintessential teatime cake that is simple to make yet so delicious. Normally when you make a jam sponge, or indeed any sponge cake, the recipe is two eggs and 4oz/100g of flour, butter/margarine and sugar.

The recipe I’m about to share with you has a twist, in that I can’t tell you how many oz’s or g’s to use. How will I know what to weigh out? The secret is in the eggs – literally !!!

The eggs, still in their shells, are weighed and whatever it says on the scales, you weigh out that amount of flour, butter/margarine and sugar.

Lets say the two eggs weigh 4 ¾ oz’s (I’m an old fashioned girl so always work in oz’s). Measure out 4 ¾ oz’s of self-raising flour, butter/margarine and caster sugar. No matter what the eggs weigh, always use the same weight for the flour, butter/margarine and sugar.

I was a bit sceptical when I first tried making a cake this way as I didn’t think it would make much difference. How wrong I was !!!! It was so light and the rise was double what I normally got. Don’t take my word for it, try it for yourself....

Jam sponge sandwich cake – with a twist to it

Ingredients:

• Two eggs
• Self-raising flour, sifted
• Caster sugar
• Butter/margarine
• 1 level tea-spoon of baking powder
• Jam (strawberry, raspberry, any kind you like)
• Icing sugar

Method:

• Line two 7 inch/18cm round cake tin with baking parchment or non-stick liners (Lakeland sell them and they’re brilliant).
• Pre-heat oven to 180º c/Gas Mk 4. Fan oven 160ºc.
• Weigh the eggs, still in their shells. Whatever the eggs weigh, that’s the amount you’ll need for the flour, sugar and butter/margarine.
• Put the flour, baking powder, sugar and butter/margarine into a bowl or mixer then add the two eggs.
• Beat well until everything is combined and the mixture is smooth to the point that it will drop off a spoon.
• Pour the mixture into the cake tins, trying to get the same amount in each tin (I weigh them to make sure). Make a slight well in the centre of each cake - this will stop the centre from rising too much.
• Bake for 20 – 25 minutes. Try not to open the oven door during the cooking as this can stop the cakes from rising. If, however, you think the cakes may be burning at one end (this sometimes happens if you're using a fan oven) you can safely open the door when you are past half way in the cooking time.
• To check to see if the cakes are cook gently press the surface of the cake with a finger. If it springs back it’s cooked. You can also test it by using a skewer (or knitting needle or a piece of spaghetti). Piece the centre of the cake and if it come out clean then it’s done.
• Once the cakes are cooled spread the jam over one of the cakes. You can use as much or as little as you like but try not to get it too close to the edge as it will spread naturally when the other one is put on top of it.
• Take the second cake and carefully put it on top of the jam layer. Finally sift the icing sugar over the top of the cake. 

 Have a great week.

Love,

Gertie xx

PS why not pop over to Handmade Monday to see what other fellow craft bloggers have been up to.

December's bake of the month

OK, this technically isn't a bake but it does contain something that has been baked.

This recipe requires no cooking, only two ingredient and just 10 minutes preparation - how easy is that !!!!!!

It's Christmas pudding ice cream. Trust me, you have got to try it, it's fabulous.

I don't have any photos to show you at the moment (because I haven't made this years yet) but come Boxing Day I'll try and put some up.

Christmas pudding ice cream

Ingredients:

• 1 litre tub of vanilla ice cream
• 7oz/200g left over Christmas pudding, crumbled

Method:

• Put the tub of ice cream into a microwave (or leave it out of the freezer for half an hour) to soften slightly so you can get it out of the tub.
• Transfer the ice cream to a food processor and whiz until smooth. 
• Gently fold the crumbled Christmas pudding into the melted ice cream then pour into a freezer-proof container. Freeze for several hours (or it you can't wait, at least two.....).
• Bring the ice cream out of the freezer about twenty minutes before serving to allow it to soften slightly, otherwise you'll never get it out of the container!!!  If your container is microwaveable you can always pop it into the microwave for a few seconds to soften. 

Gertie xx

November's bake of the month

No Christmas bunting to show you this week. They're finished but we didn't have time over the weekend to take any photos. They're be up next week - promise !!!!

So rather than not put a blog up I thought I'd share with you my recipe for Christmas cake. I know there are thousands of fruit cake recipes but trust me, you won't be disappointed when you try it.

This cake is perfect for making now or several months in advance. Simply 'feed' it with alcohol every three/four weeks until the end of November, then every week until you're ready to decorate it.

As this is an ancient family recipe all the weights and sizes are in 'old' money. If you want them in metric there'll be lots of sites on-line that will be able to convert it for you.

There's no photo this time. Lets be honest, one fruit cake looks very much like another.. 

Boozy Christmas cake

Ingredients of 7 inch round tin/ 6 inch square tin:

• 7oz currants
• 4oz sultanas
• 2oz raisins
• 2oz glace Cherries – chopped 
• 2oz mixed peel
• 2oz mixed chopped nuts
• 2 tablespoon brandy/rum or any spirit
• 5oz plain flour – sieved 
• 1 teaspoon mixed spice
• 1oz ground almonds
• 4oz soft brown sugar
• 4oz butter (softened)
• 1 tablespoon black treacle
• 3 eggs 

Ingredients for a 9 inch round tin/ 8 inch square tin:

• 13oz currants
• 7oz sultanas
• 3 ½oz raisins
• 3 ½oz glace Cherries – chopped
• 3 ½oz mixed peel
• 3 ½oz mixed chopped nuts
• 3 tablespoon brandy/rum or any spirit
• 9oz plain flour – sieved
• 1 ¾ teaspoon mixed spice
• 2oz ground almonds
• 8oz soft brown sugar
• 8oz butter (softened)
• 1 ½ tablespoon black treacle
• 5 eggs

Method:

• Put all fruit in a bowl then add the alcohol. Give the fruit a good stir then leave overnight.
• The following day preheat oven to 140º c/Gas Mk 1. Fan oven 130ºc.Line the cake tin with two sheets of baking parchment. You could use greaseproof paper but you must grease it with butter/margarine.
• Add all the ingredients except for the fruit into a large bowl. Mix well, either with a wooden spoon or a food mixer. Add half of the fruit to the bowl, mix, then add the rest of the fruit and mix again.
• Scrape the mixture into the tin, making a slight well in the centre of the cake - this will stop the centre from rising. Take hold of the tin and tap it a couple of times onto a hard surface. This gets rid of any air bubbles.
• Cover the top and sides of the tin with a double layer of greaseproof paper or brown paper.  Bake in the centre of the oven for two ½ hours for cake tin sizes 6 and 7 inch and three hours for cake tin sizes 8 and 9 inch.
• To check whether the cake is done place a skewer (a knitting needle or piece of spaghetti are ideal) in the centre of the cake. If the skewer comes out clean the cake is cooked. If it’s not, return to the oven for another 30 minutes and check again.
• Leave to cool completely in the tin. When cool pierce the top of the cake all over with a cocktail stick. Drizzle two or three tablespoons of the alcohol you used in the mixture over the cake. Wrap the cake in a double layer of greaseproof paper then a double layer of tinfoil.
• Leave the cake for one week. Unwrap it, turn it over, then skewer and ‘feed’ the cake again. Repeat the ‘feeding’ process until one week before Christmas. Decorate it in the normal way with marzipan and the icing of your choice.

Gertie xx

October's bake of the month

After a short break the ‘bake of the month’ returns to a new mid-week slot.

I came up with the idea of these after eating lemon muffins from a well known supermarket. Those muffins had large pieces of sugar on the top which gave it a lovely sugary crunch.

As I didn’t have any sugar cubes to crumble over the top I improvised by making a syrup using granulated sugar and lemon juice. When the sugar syrup hardened it provided a wonderful sticky lemony texture.

The muffins are best eaten within two days as the sugar top goes a little soft.

Sticky lemon muffins

Ingredients:

• 5oz/125g caster sugar
• 9oz/250g self-raising flour
• 1 tsp bicarbonate of soda
• 3oz/75g butter or margarine
• 2 large eggs
• 7fl oz/200ml milk
• Grated zest of one lemon

Topping:

• 2oz/50g granulated sugar
• Juice of one lemon

Method:

• Preheat oven 200ºc/Gas Mk 6. Fan oven 180ºc.
• Using a muffin tin line 10 (or 12 if you want to make them smaller) holes with paper cases.
• Melt the butter/margarine in a pan or the microwave then leave to cool.
• In a bowl add all the dry ingredients and give them a quick stir.
• Add the eggs to the milk, beat together, and then add to the melted butter/margarine.
• Pour the liquid to the dry ingredients then gently mix until just combined. Don’t be tempted to give it one more stir as over mixing will make the muffins tough.
• Divide the batter into the paper cases. You can use a spoon, or better still, an ice-cream scoop.
• Bake for 15 – 18 minutes until they are golden brown.
• Shortly before the muffins are due to come out of the oven put the granulated sugar and lemon juice into a tea cup and stir. Heat in the microwave for approx 10 seconds until all the sugar has dissolved. You can do this in a small pan over a medium heat if you prefer – I just use the microwave as it saves dirtying a pan....
• Once the muffins are cooked, using a large pastry brush, brush the tops of the muffins with the sugar syrup.
• Leave to cool completely so the tops can get lovely and crunchy.

Gertie xx

Bake of the month

Bake of the month is taking a break for a few months while I recover from my hip op.

Hopefully I'll be back baking fit very soon xx