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.

The wanderer returns

Sorry for the radio silence. Whilst I love sewing I find I need to recharge my batteries every now and then so for the past few weeks I’ve only been doing just a small amount of sewing – hence the lack of postings.

I’ve been using the time to catch up on some reading. I’m slightly dyslexic so it takes me a while to finish a book.  I’ve also been trying to get my head around social media for Gertie’s Bags business.

My Flickr account is up and running and I’ve taken the plunge and become a tweeter. I took an online twitter course so am trying to put what I’ve learn into practice. Next to conquer will be facebook.

While I’ve been away I’ve had a couple more Gertie’s Bags sales; another from eBay and my first one from Etsy. Hopefully once I’ve mastered (or at least got my head around it....) social media it will generate more sales.

One of the things I’ve been sewing during my time away is some potholders for a friend’s house warming present. I worked on the similar idea I did for my friend’s potholders last year, though instead of cats, I used items from a kitchen.  

 

Have a great week.

Gertie xx

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

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.