Lime Lattice Cookies

Lime Lattice Cookies


Use the juice of the limes in drinks, or to add sharpness to whipped cream. This recipe makes about 16 cookies, says Mary.


I say: Delicious! But a bit too Limy after a bit!


What do we need:

100 gr softened butter
50 gr caster sugar
150 gr self-raising flour
finely grated rind of 2 limes







                                                             "Enjoy"

Pink Valentine Cupcakes

 Pink  Valentine Cupcakes



Makes 12                                           Prep: 30 mins                  Baking: 20 mins




What do we need:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs
150gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon red food colouring


Topping:

Whipped cream and sugared hearts




1. Preheat your oven to 180C. Stand 12 silicone or paper cases in a muffin tin. Beat together the butter and sugar until it is light and fluffy. Beat in the eggs one at a time. Mix in the flour and the milk. Add the food dye and mix well. Divide the mixture into the 12 cases.

2. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool on your wire rack.

3. Make your topping to your "hearts "content.



Conny's Tip:
Before mixing, get your ingredients to room temperature, as you will get a better batter!


                                                             "Enjoy"

Ebony & Ivory Heart Cupcakes

Ebony & Ivory Heart Cupcakes




Makes: 12                                          Prep: 30 mins                            Baking: 20 mins




What do we need:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
50 gr dark chocolate, melted



1. Preheat your oven to 180C. Stand 12 silicone cases or paper cupcake cases in a 12-hole muffin tin. Beat together the sugar and butter until pale and fluffy. Beat in the eggs one at a time. Mix in the flour and milk. Divide the mixture between seperate bowls. Beat the vanilla into 1 bowl and the chocolate into the other.

2. Divide each mixture between 6 cases, filling them about two-thirds full. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool completely on your wire rack.

3. Make your toppin g from whipped cream and pipe it on your cupcakes, or cut their tops off first.



Conny Bakes Tip:

Your batter will be better if all your ingredients are at room temperature before mixing.




                                                          "Enjoy"

My Secret Valentine Cupcakes

My Secret Valentine Cupcakes






Makes: 12                                          Prep: 30 mins                                  Baking:20 mins



What do we need:

125 gr butter, softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract


For the topping:
Whipped cream and chocolate hearts.
Decorate to your "hearts" content.



1. Preheat your oven to 180C.
Put silicone or paper cases in your muffin tin.
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one by one. Mix in the flour and milk.  And the vanilla extract.  And a secret ingredient. Divide the mixture between the cases.

2. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool completely on your wire rack.

3. Top and decorate.




                                                                 "Enjoy"

Chocolate, Love & Cream Cupcakes

Chocolate, Love and Cream Cupcakes


Makes 12                                                 Prep: 30 mins (not including the biscuits)

                                                                                            Baking: 20 minutes



What do we need:

125 gr butter softened
125 gr soft light brown sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons cocoapowder

Topping:

Whipped cream/ cocoapowder and Shrewsbury biscuits

1. Preheat your oven to 180C. Stand your silicone or paper cases in your muffin tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Mix in the flour and the milk.

2. Divide the mixture in the cases. Bake for 15-20 minutes until risen and springy to the touch.
Leave to cool completely on your wire rack.

3. Decorate. The recipe for Shrewbury biscuits is on this blog, just shape little hearts instead of fluted rounds, and sprinkle a little bit of lavender together with the sugar over the small biscuits.




                                                                     "Enjoy"

Bakewell Slices

Bakewell Slices


Be generous with the raspberry jam, it makes all the difference. As the shortcrust pastry contains a lot of fat and no sugar, there is no need  to line the tin with baking parchment, says Mary

I say: She's right! My first batch was uncooked and had a soggy bottom because i did line my tray. The second batch, not lined, was so much better!   These lovelies are now ready to be frozen for the weekend!


What do we need:


For the shortcrust pastry:

175 gr plain flour
75 gr butter
2-3 tablespoons cold water

For the sponge mixture:

100 gr softened butter
100 gr caster sugar
175 gr self-raising flour
1 level teaspoon baking powder
2 large eggs
2 tablespoons milk
1/2 teaspoon almond extract

To finish:

about 4 tablespoons raspberry jam
flaked almonds
    for sprinkling.



Note on an orange post-it:
I did not use the almond extract
as not everybody likes it.





                                                           "Enjoy"

Ginger and Treacle Spiced Traybake

Ginger and Treacle Spiced Traybake


Treacle can be difficult to weigh accurately, as it tends to stick to the scale pan. Weighing it on top of the sugar overcomes this problem, says Mary.

I say: can't they put it in a squeezy bottle....


What do we need:

225 gr softened butter
175 gr light muscovado sugar
200 gr black treacle
300 gr self-raising flour
2 level teaspoons baking powder
1 level teaspoon ground mixed spice
1 level teaspoon ground allspice
4 large eggs
4 tablespoons milk
3 finely chopped bulbs of stem ginger from a jar


For the icing:

75 gr icing sugar
3 tablespoons stem ginger syrup from the jar
3 finely chopped bulbs of stem ginger from a jar

Notes on my orange post-it:
I doubled the icing quantities for a thicker texture.


Start chopping the ginger bulbs first.


TIP: This traybake freezes very well un-iced, and in fact improves with freezing!


                                                          It's delicious!



                                                             "Enjoy"

Chantilly Cupcakes

Chantilly Cupcakes
                                                                                         A French Classic!

Makes : 12                                       Prep: 20 mins + cooling          Baking: 20 mins




What do we need:

125 gr butter, softened
125 gr caster sugar
1 teaspoon vanilla extract
2 eggs
150 gr self-raising flour
4 tablespoons milk

I added a teaspoon of poppyseed
for a interesting effect



For the topping

250 ml double cream, very cold
1 tablespoon icing sugar
coloured sugar balls


As you can see from the photograph:
I used a buttercream topping
coloured butterflies and
mini marshmellows.




1. Preheat your oven to 180C. Place your cupcake cases in your  12-hole muffin tin. Beat together the butter, caster sugar and vanilla until they are pale and fluffy. Beat in the eggs one by one, adding a little of the flour to prevent the mixture from curdling.

2. Sift the remainder of the flour and gently combine with the rest of the mixture. Stir in the milk.

3. Divide the mixture between the cases, filling them no more than two-thirds full, then bake in the oven for about 20 minutes. Leave to cool completely once out of your oven.

4. For the Chantilly cream, whisk the double cream, adding the icing sugar when it is almost stiff. Pipe swirls onto the cupcakes, using a piping bag fitted with a star-shaped nozzle.  Decorate with coloured balls and then serve immediately.


Tip:  The essential ingredient for a perfect Chantilly cream is using very cold, fresh cream.

As  i made these cupcakes for a birthday party i used buttercream instead.




                                                          "Enjoy"

Chocolate & Coconut Cupcakes

Chocolate & Coconut Cupcakes

                                                                                     A Tropical Surprise!


Makes: 12           Prep: 25 mins + cooling                   Baking: 25 mins




What do we need:

100 gr self-raising flour
25 gr cocoa powder
100 gr butter, softened
100 gr golden caster sugar
2 large eggs
pinch of salt
and:
I found the batter a bit dry so i added
a milkcap milk

For the topping:

100 gr milk chocolate roughly chopped
100 gr icing sugar
250 gr unsalted butter softened
50 gr flaked coconut,
roughly chopped


1. Preheat your oven to 180C. Place paper cases in a 12-hole muffin tin. Combine all the ingredients for the batter in a large mixing bowl. Beat using an electric mixer until smooth. Usually 1-2 minutes.

2. Divide the batter between the cupcake cases in the tin. Bake for 15-20 minutes until risen and a toothpick (clean one i hope) comes out clean from their centres. Remove from your oven and transfer to your wire rack to finish cooling.

3. For the icing, melt the milk chocolate in a heatproof bowl over a saucepan of simmering water. Beat the icing sugar and unsalted butter together in a mixing bowl until smooth.

4. Add the melted chocolate and beat again until smooth and even. When the cupcakes are cool, spread their tops with the icing and garnish with the flaked coconut all over before serving.



                                                                  "Enjoy"

Melting Moments Biscuits

Melting Moments


These old-fashioned biscuits are very short in texture. They are best eaten within a couple of days of making. This recipe makes about 36 biscuits, says Mary.


I say: They are delicious but beware of the baking time! My biscuits only took 13-15 minutes!



What do we need:

225 softened butter
175 gr golden caster sugar
2 large eggyolks
a few drops of vanilla extract
275 gr self-raising flour
50 gr porridge oats
12 red or natural glacé cherries (optional)
I used some left-over defrosted cherries.


                                                              "Enjoy"

Chocolate Chip Brownies

Chocolate Chip Brownies

A really simple brownie recipe- just measure all the ingredients into a bowl and give it a good mix!  Be careful not to overcook your brownies: thay should have a slightly gooey texture. The outside crust should be on the crisp side though, thanks to the high proportion of sugar, says Mary


I say: Make sure there's enough sugar and butter in your pantry!


What do we need:

275 gr softened butter
375 gr caster sugar
4 large eggs
75 gr cocoa powder
100 gr self-raising flour
100 gr plain chocolate chips

                                                                      "Enjoy"

Quick Boiled Fruit Cake

Quick Boiled Fruit Cake


I say: There is nothing quick about this fruit cake, it takes nearly 2 hours to cook, and adding fat seems a bit over the top but hey, if you want to!


What do we need:

397 g condensed milk
150 gr butter
225 gr raisins
225 gr sultanas
175 currants
175 gr roughly chopped red
or natural glacé cherries (Bigarreaux)
225 gr self-raising flour
2 level teaspoons ground mixed spice
1 level teaspoon ground cinnamon
2 large eggs



Notes on a blue post-it:

It rises up high, so make sure you put baking paper on the sides of your tin.
It is not a light cake and a bit crumbly but very fruity!






                                                                   "Enjoy"

 

Lemon/Orange Swiss Roll

Lemon/Orange Swiss Roll



What do we need:

4 large eggs
100 gr caster sugar
finely grated rind of 1 lemon/orange
100 gr self-raising flour

For the filling:

4 tablespoons of lemon curd/marmalade



Notes on a yellow post-it:

Beware of the time and the temperature of the oven and roll. Do not walk away and keep eyes on the sponge please. Do not use cheap and inferior flour. Recipe from Mary Berry's Baking Bible.


                                                                "Enjoy"

Springtime Cupcakes

Springtime Cupcakes





Use the recipe for the Fairy Cupcakes and the buttercream as well.  Or use a basic cupcake recipe.
Decorate with colourful white chocolate flowers.


                                                              "Enjoy"

Butterfly Fairy Cakes

Butterfly Fairy Cakes


Butterfly Cakes are quick and easy to make and very effective for a children's party, says Mary.

I say: Be very careful with their delicate wings!


What do we need:

100 gr softened butter
100 gr caster sugar
2 large eggs
100 gr self-raising flour
1 level teaspoon baking powder


For the icing:

175 gr softened butter
350 gr sifted icing sugar ( i used 250)

To finish:

Sifted icing sugar, to dust





                                                        "Enjoy"

Apple and Cinnamon Cake

Apple and Cinnamon Cake



This is the sort of cake that you would  expect to find in a first-class coffee shop or tearoom.       It's great for school fêtes and charity events-sell it in wedges, ideally warmed and with a dollop     of clotted cream, says Mary.



I say: Bring on the cinnamon!



What do we need:

225 gr softened butter
225 gr light muscovado sugar
3 large eggs
100 gr chopped walnuts
100 gr sultanas
225 gr self-rasing flour
2 level teaspoons baking powder
400 gr cooking apples, peeled
cored and grated
1 level teaspoon ground cinnamon

To Finish:

light muscovado sugar,
for sprinkling
extra chopped walnuts,
for sprinkling
icing sugar, for dusting




Notes on a yellow post-it:
It leaks a bit so i used a little tray as an extra
Thick cookie dough, is that ok?
Mind how you grate those apples! I dropped the last bit of point.
It really rises!




                                                                  "Enjoy"

Special Fruit Scones

Special Fruit Scones 

Making good scones is so easy if the mixture is not too dry and the dough is not overhandled. Wrap the scones in a clean tea towel after baking to keep them moist. This recipe makes about 14 scones, says Mary.



I say:    Eat them as fresh as possible
 and I made some extra for the birds out in the cold and snow.



What do we need:
225 gr self-raising flour
1 level teaspoon baking powder
50 gr softened butter
25 gr caster sugar
50 gr mixed dried fruit  ( I chose Pineapple and Papaya from the health shop)
1 large egg
a little milk





Yum Yum Pigs Bum!


                                                        "Enjoy"

Very Best Scones

Very Best Scones


The secret of making good scones is not to handle them too much before baking, and to make the mixture on the sticky side. Either eat the scones fresh or leave them to cool completely then freeze them. Thaw them at room temperature and then refresh in a moderate oven for about 10 minutes. This recipe makes about 20 scones, or 8-10 large scones using a 9cm cutter, if you prefer, says Mary.

I say: Scones and you say scones!

They are absolutely Yummie!

What do we need:

450 gr self-raising flour
2 rounded teaspoons baking powder
75 gr softened butter
50 gr caster sugar
2 large eggs
about 225 ml milk



                                                           "Enjoy"

Maple pecan cupcakes

The Pecan Cupcakes picture had decided to vanish, therefore this temporary one.

 

Maple pecan cupcakes                                                           An American Classic!


Makes: 12 cupcakes                      Prep: 30 mins and cooling              Cook: 20 mins


What do you need:

125 gr unsalted softened butter
50 gr light brown sugar
150 ml maple syrup
2 eggs
125 gr self-raising flour
50 gr pecans, chopped (cruelly squashed in a plastic bag with my rolling pin)

For the topping:

12 pecan halves (feel free to eat the broken ones)
40 gr unsalted softened butter
3 tablespoons maple syrup plus extra for drizzling
125 gr icing sugar


1. Preheat your oven to 180C. Put 12 cases in a 12-hole muffin tin. Beat together the butter and sugar until creamy, then beat in the maple syrup.

2. Beat in the eggs, one at a time, until blended. Sift the flour into the mixture and gently stir in together with the pecans until well combined.

3. Spoon into the cases and bake for 15-20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on your wire rack to cool completely. I use an icecream scooper for filling, the one with the metal push blade in the middle.

4. For the topping, place the pecan halves on a baking tray and put in the oven for 5-6 minutes until lightly toasted. Set aside to cool.

5. Beat the butter and maple syrup until soft and creamy. Sift in the icing sugar and beat until pale and fluffy. Spoon into a piping bag fitted with a star-shaped nozzle and pipe a swirl on top of each cupcake and drizzle with maple syrup.

So: Nozzle and drizzle.


                                                             "Enjoy"

Cherry Loaf Cake

Cherry Loaf Cake

Always a favourite. Wash and dry the quartered cherries thoroughly to prevent them from sinking to the bottom of the cake, says Mary.

I say: Cherries from the freezer work very well. And it's scrumptiously delicious!


What do we need:

175 gr  red or natural glacé cherries
225 gr  self-raising flour
175 gr  butter softened
175 gr caster sugar
finely grated rind of 1 lemon
50 gr ground almonds
3 large eggs

                                                        "Enjoy"

Filo Apple Strudel

Filo Apple Strudel


I've used ready-made filo pastry in this recipe, for ease. Try to find the shorter packets of filo pastry as then you won't need to trim the pastry to size. Any leftover filo will keep in the fridge for 2 days, alternatively, you can wrap it carefully, put it into the freezer straight away and use within one month, says Mary:

I say: Quick and easy if the pastry works, I'll get proper filo next time, mine was all broken in the packet already. The strudels taste very sweet!



What do we need:
For the filling:

350 gr peeled, cored and roughly
chopped cooking apples.
juice of 1/2 lemon
75 gr demerara sugar
25 gr fresh breadcrumbs (mine came out of a packet)
50 gr sultanas
1 level teaspoon ground cinnamon

8 sheets filo pastry
18x33 cm
100 gr butter, melted (I used a bit more)

For the topping:

2 tablespoons caster sugar
2 tablespoons water
icing sugar, for dusting




                                                                             "Enjoy"

Stem Gingernuts

Stem Gingernuts

From the Great British Bake Off Official Calendar 2013                JANUARY

        
A very easy, old fashioned biscuit made by the melting and mixing method. As well as ground or powdered ginger, this mixture includes stem ginger, sold preserved in syrup, a combination popular since the eighteenth century.



Ingredients:

350 gr selfraising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200 gr caster sugar
115 gr unsaltened butter
85 gr golden syrup
1 medium free-range  egg, beaten
35 gr stem ginger drained and finely chopped

3 baking trays, greased with butter.

I used two big ones lined with baking paper. The recipe says it makes 24 but i got far more biscuits from it.


1. Preheat your oven to 170C.
 
2. Sift the flour, ground ginger, bicarbonate of soda and sugar into a mixing bowl. Gently melt the butter with the syrup in a pan over a low heat and set aside until barely warm. Pour this mixture into the mixing bowl, add the beaten egg and the stem ginger and mix with a wooden spoon.

3. When thoroughly combined, roll the mixture into 24 walnut-sized balls, using your hands.

4. Arrange on the prepared baking trays, spacing them well apart to allow for spreading. Bake in your preheated oven for 15-20 minutes, until a good golden brown.

5. Keep an eye on them and, if nescessary, turn the trays around half way through the cooking period so that the biscuits brown evenly. Leave the biscuits to cool on the trays a couple of minutes, then transfer to a wire rack and leave to cool completely.

6. Store in an airtight container.



3 birthdays on the calendar:

Robert Burns 1759

Stephanie  1984

Daniël 1986


                                                              "Enjoy"

Date and Walnut Traybake

Date and Walnut Traybake


This is a deliciously nutty and rich traybake, says Mary

I say: Bring on those walnuts and dates!




What do we need:

250 gr stoned and chopped dates
40 gr softened butter
350 ml boiling water
2 large eggs
200 gr dark muscovado sugar
150 gr ground almonds
150 gr chopped walnuts
350 gr self-raising flour
1 and a half teaspoons ground cinnamon

For the icing:

225 gr sifted icing sugar
grated rind and juice of 1 lemon
walnut pieces to decorate


Notes on a yellow post-it:

The dough smells delicious!
Traybakes are so easy to make.

                                                                   "Enjoy"
                                                      

Mississippi Mud Pie

Mississippi Mud Pie


The origin of this pie is rather uncertain but it has become a very popular dessert in cafés and bistros. Like many American recipes it is rich, so it serves 6-8 in small pieces, says Mary.

I say: It's very rich! And rather delicious!!!                     Baking time: 1 and 1/4 hours


What do we need:

For the crumb crust base:

100 gr crushed disgestive biscuits
50 gr butter, melted
25 gr demerara sugar


For the filling:

200 gr plain chocolate (39%)
100 gr butter
1 level tablespoon coffee granules
1 tablespoon boiling water
300 ml single cream
175 gr dark muscovado sugar
6 large eggs, beaten


To finish:
150 ml whipping or double cream, whipped.

                                                                 2nd time around:



Notes on a yellow post-it:

Had to use a tray for a bit of leakage
The roofs comes up! AH!
No, it comes down again when cooled.
It didn't want to come out of the tin!
It broke a bit!
Oh, it's supposed to look like that!
It's delicious! Although a bit of a gritty texture.
Very rich. It's ChocMud.
                



                                                                   "Enjoy"

Banana Loaf

Banana Loaf


This is a lovely moist loaf, which really doesn't need to be buttered. It freezes very well.
Any bananas left in the fruit bowl are ideal for this cake- the riper they are, the better, says Mary.

I say: Bananarama!                            In 3 simple steps;  baking time: 1 hour


What do we need:

100 gr softened butter
175 gr caster sugar
2 large eggs
2 ripe bananas, mashed
225 gr self-raising flour
1 level teaspoon baking powder
2 tablespoons milk

                                                                    "Enjoy"

'Boozy" Fruit Cake

'Boozy'  Fruit Cake

Excellent if you are short of time, this cake is quick to make and needs no maturing, says Mary.

I say: Chopping the dates takes a little time, the rest is just chucking it all in the pan really.


What do we need:

100 gr dried stoned dates
150 gr softened butter
175 gr golden syrup
175 ml milk
150 gr sultanas
150 gr raisins

50 gr currants
50 gr chopped candied peel (don't forget to have some ready made in your pantry)
100 gr chopped walnuts

 
225 gr plain flour
2 level teaspoons ground mixed spice
1/2 level teaspoon bicarbonate of soda
2 large eggs

4 tablespoons brandy, rum or sherry to feed the cake, not you.

To give as a gift, wrap in cellophane with a generous bow on top.

 

 

 

 

 

 

 

                                                                




                                                                       "Enjoy"

American Apple and Apricot Cake

American Apple and Apricot Cake

This is a version of a cake that has been a favourite with my family for many years.  It can be served with coffee or as a dessert and is best eaten warm, says Mary.

I say: An over powering smell of the almond extract fills the house, which is not appreciated by everyone, so the second try i had to leave it out.  1 hour in the oven is not enough! For me it is just another apple cake, but very nice!

What do we need:

250 gr self-raising flour
1 teaspoon baking powder
225 caster sugar
2 large eggs
1/2 teaspoon almond extract (which i left out the second time)
150 gr butter, melted
225 gr cooking apples, peeled, cored and thickly sliced
100 gr ready-to-eat dried apricots, snipped into pieces
25 gr flaked almonds for the topping


1A. Get out all you need and grease and line your tin.
2A Snip the apricots and prepare the apples





Maybe with a little bit of cream?

                                                                        "Enjoy"

Double Orange Cake

Double Orange Cake


A lovely light sponge cake, this is always popular and is especially good on the day it's made,     says Mary.


I say: 2 left-over oranges in the fruit basket did the trick!


What do we need:
175 gr softened butter
175 gr caster sugar
3 large eggs, beaten
175 self-raising flour
1 and a half level teaspoons baking powder
grated rind and juice of 1 large orange

To finish:

about 2 tablespoons apricot jam
100 gr icing sugar
finely shredded rind and juice
of 1/2 Orange




And then i baked another batch of Diggers. Mjom Mjom.

                                                                       "Enjoy"

Peanut Diamonds

Peanut Diamonds





What do we need:

250 gr + a little bit plain flour
1 knifepoint baking powder
150 gr sugar
little salt
1 little bag of vanilla sugar
125 gr cold butter
1 egg
50 gr glacé cherries (bigarreaux)
200 gr roasted, unsalted peanuts
100 ml double cream
100 gr red currant jam (i used jelly)
Baking paper
handmixer


1. Knead 250 gr plain  flour, baking powder, 50 gr sugar, pinch of salt, vanilla sugar, diced butter and the egg together with first the mixer then your hands until smooth. Let it rest in the fridge for 30 minutes.

2. Chop the cherries and the peanuts. Bring the double cream with 100 gr sugar to the boil in a small pan.  Put the cherries and nuts in it and give it a good stir. Take the apn of the heat and let it cool for about 5 minutes.

3. Preheat your oven to 175C. Grease an oven tray (ca. 34 x 40 cm)  or put baking paper on it. Put some flour on the dough and roll it out on the baking tray. Brush the dough with the jam and divide the cherrie/nut mixture over it.

4. Bake for ca. 20 minutes in your preheated oven. Cut directly into ca. 30 diamonds and let it cool.


Each: ca. 140 kcal, 3 gr eggwhite, 8 gr fat, 14 gr carbs.



                                                           "Enjoy"

Dark Chocolate Bacon Cupcakes

Dark Chocolate Bacon Cupcakes                                               Prep: 30 mins
                                                                                                     Cook: 30-60 mins
                                                                                                      Makes 20 cupcakes
                                                                                                      Source: Something for the weekend


What do we need:

12 slices pancetta, grilled until crisp
100 gr dark chocolate, melted (au bain Marie)
225 gr plain flour
50 gr cocoa powder
250 gr caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 free-range eggs
50 ml strong coffee, cooled
225 ml soured cream
120ml vegetable oil

For the buttercream icing

150 gr unsalted butter, softened
150 gr icing sugar, sifted
100 gr darl chocolate, melted and slightly cooled
course sea salt, for sprinkling

1. Preheat your oven to 180C. Line a muffin tin with paper cases.

2. Crumble two-thirds of the grilled pancetta onto a baking tray lined with baking paper and cover with the melted chocolate. Allow to set before chopping into bacon chocolate chips.

3. Sift together the flour, cocoa powder, sugar, bicarb, baking powder and salt into a bowl and mix well.

4. In another bowl beat the eggs, coffee, soured cream and vegetable oil until well combined, and stir this into the dry ingredients. Stir in the bacon chocolate chips.

5. Spoon the mixture into about 20 muffin cases, bake for 20-25 minutes.

6. For the buttercream icing, whisk together the butter and icing sugar. Fold in the melted chocolate.

7. Remove the cupcakes from the oven and allow to cool before piping the icing onto the cupcakes. Top with the remaining bacon pieces and a sprinkling of sea salt.

Simon says:
This salty-sweet combination sounds wrong wrong wrong. But it is so wrong, it's deliciously right. We dare you!

 

 

 

 

 

"Enjoy"

                                                        

Banoffi Pie

Banoffi Pie

The combination of toffee, bananas and cream makes this one of the most popular desserts around. Make sure you use a non-stick pan for the toffee and watch it very closely as you are making it, as it can burn easily, says Mary

I say: Let's Banoffi !!!
                                                                                         No oven required!


What do we need:

For the base:
175 gr ginger biscuits
65 gr butter

For the toffee filling:

100 gr butter
100 gr light muscovado sugar
2 x 397 gr cans condensed milk

For the topping:

300 ml double cream
1 large banana
a little lemon juice
a little grated Belgian milk or plain chocolate, for sprinkling


                                                             "Enjoy"

English Madeleines

English Madeleines

For this recipe, you will need dariole moulds, which are available from specialist cook shops and department stores. If you don't have ten, make the madeleines in two batches, says Mary.

I say: Don't have the darioles but i used a cupcake shape mould, which i got for Christmas from my eldest daughter Melanie.


What do we need:

100 gr softened butter
100 gr caster sugar
2 large eggs
100 gr self-raising flour
1 level teaspoon baking powder
2-3 drops vanilla extract


To finish:

4 tablespoons raspberry or
strawberry jam
50 gr dessicated coconut
Red or natural glacé cherries (Bigarreaux)





                                                           "Enjoy"

French Madeleines

French Madeleines

These shell-shaped cakes are made using a medeleine tin, available from specialist kitchen shops and department stores. It is worth greasing and flouring the tins well so that the cakes come out cleanly. They are best on the day of making and, in France, are traditionally dipped into tea to eat. This recipe makes about 30 madeleines, says Mary.

I say: About 20 madeleines, but really scrumptious!

What do we need: (apart from a special tin)

150 gr butter
3 large eggs
150 gr caster sugar
150 gr self-raising flour
1/2  level teaspoon baking powder
grated rind of 1 lemon






Pour la petit histoire

Les Madeleines sont apparues au XVIIIe siécle en Lorraine, et c ést au XXe siécle qu'elles deviennent populaires lorsque Marcel Proust les cite dans sons roman Du côté de chez Swann


A dash of history

Madeleines first appeared in France in the 18th century before becoming immmortalized in novelist Marcel Proust's romantic master-piece Swann's Way in 1913.




                                                                 "Enjoy"

Almond and Chocolate Chip Cake

Almond and Chocolate Chip Cake

This is a lovely cake that makes a great family treat, says Mary

I say: This is too easy!



What do we need:

175 gr selfraising flour
175 gr softened butter
175 gr caster sugar
3 large eggs
50 gr ground almonds
175 plain chocolate chips
1 teaspoon vanilla extract
flaked almonds for sprinkling




                                                                "Enjoy"

Gojiberry & Hazelnut Cupcakes

Gojiberry & Hazelnut Cupcakes




Makes 12                          Prep: 25 + cooling                          Bake: 20 mins


What do we need:

150 gr softened butter
175 gr caster sugar
2 eggs, beaten
1 teaspoon vanilla extract
175 gr self-raising flour
plus extra for dusting
pinch of salt
3 tablespoons milk
about 75 gr ground hazelnuts
small bag of dried gojiberries
soaked in water (not long)

For the topping

ground block of chocolate
about 50 gr

100 gr softened butter
200 gr icing sugar
1 teaspoon vanilla extract
hazelnuts and Gojiberries (soaked but dry)
to decorate or decorate as you please



1. Preheat your oven to 180C. Put the cupcake papercases in the muffin tin. Cream the butter and the sugar until pale and light. Gradually add the beaten eggs and the vanilla.

2. Sift together the flour and salt and mix the mixture smooth with the milk. Add the ground hazelnuts into the mixture. Put the Gojiberries in a bowl and toss them with about a tablespoon of flour then stir them gently into the mixture.  Divide between the cases, filling them  two-thirds full.

3. Bake for about 20 minutes, or until golden and well risen. Remove from the oven and leave to cool in the tin for 5 minutes before transferring them to your wire rack to cool.

4. For the buttercream, beat together the butter, icing sugar and vanilla until pale and creamy. Stir in the ground chocolate. Spread the buttercream onto each cooled cupcake. Top with the soaked but dry Gojiberries and a whole hazelnut, or decorate as you want. Maybe dollymixture or white chocolate curls. Or smarties.


                                                              "Enjoy"

Pistachio Cupcakes

Pistachio Cupcakes or Fairycakes


Makes 12


What do we need:

125 gr softened butter
125 gr caster sugar
2 eggs
150 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
50 gr pistachio nuts, shelled
and crushed

For the topping:

175 gr pistachio nuts, shelled
plus extra, crushed to decorate
200 gr butter
175 gr icing sugar
2 teaspoons milk



1. Preheat your oven to 180C. Put 12 cases in your muffin tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a  time. Mix in the flour, milk and vanilla extract. Gently stit in the crushed pistachio nuts.

2. Divide the mixture between the cases, filling them about two-thirds full. I always use an ice cream scooper. Bake for 15-20 minutes until risen and springy to the touch. Leave to cool completely on your wire rack.

3. For the topping, process the pistachio nuts in a blender or food processor until very finely ground. Whisk the butter until soft and creamy. Whisking at a low speed, gradually beat in the icing sugar, pistachios and milk until smooth.

4. Pipe the icing in swirls onto the tops using a piping bag fitted with a large star-shaped nozzle. Decorate with crushed pistachios nuts. If you have a lost bit of nut in your piping nozzle, try to get it out with a toothpick.



                                                            "Enjoy"

Frosted Walnut Layer Cake

Frosted Layer Cake




This is a truly old-fashioned cake iced with a simple 'American frosting', says Mary Berry.

I say: Not too difficult to 'frost' and  it tastes scrumptious!


What do we need:

225  gr softened butter
225 gr  caster sugar
4 large eggs
225 gr self-raising flour
2 level teaspoons baking powder
100 gr finely chopped walnuts

For the frosting:

2 large egg whites
350 gr caster sugar
4 tablespoons water
1/4  level teaspoon cream of tartar

To decorate:

walnut halves



I think it looks stunning and it is not too difficult to make, so i'm sure you'll get a few oohs and aaahs!

With a little chocolate.



                                                       " Enjoy"