May

5

Searching for a special cake featuring ginger and black treacle then why not try this? It is delicious with fresh coffee as a supper time treat. Can also be used as a dessert with custard or cream or even ice cream. Provides upto 12 slices

Ingredients
100g (4oz) butter or margarine
175g (6oz) black treacle
50g (2oz) golden syrup
225g/8oz plain flour
1 tsp ground mixed spice
1 tsp bicarbonate of soda
150ml (¼ pint) milk
2 eggs, lightly beaten
25g/1oz caster sugar
2 tsp ground ginger
8 pieces stem ginger, thinly sliced
25g (1oz) angelica, cut into sticks
100g (4oz) glace icing to decorate

Method
Preheat the oven to 160 °C (325 °F, Gas Mark 3).

Grease an 18-20cm (7-8in) square cake tin with melted butter or margarine.

Line the base and sides with greaseproof paper and brush the paper with more melted butter.

Place the butter (or margarine) and black treacle and golden syrup in a small pan and heat gently until just melted then stir the milk into the melted mixture.

Sift the plain flour, mixed spice and bicarbonate of soda into a medium-sized mixing bowl.

Add the two eggs and caster sugar to the dry ingredients, then gradually pour the melted mixture into the bowl, stirring very carefully with a wooden spoon.

Beat thoroughly (still using the wooden spoon) until any lumps in the mixture are smoothed out.

Pour the mixture into the cake tin and set it on a baking sheet.

Bake in the centre of the oven for 50-60 minutes until firm and a skewer inserted into the cake comes out clean.

Transfer the cake to a wire rack and leave to cool.

Carefully arrange the stem ginger and sticks of angelica in the centre of the cooled cake.

To make the glace icing; mix the icing sugar with enough water to give it a thin pouring consistency.

Pour the glace icing into a small piping bag and drizzle it over the top of the gingerbread for decoration.

May

3

Searching for a spicy cake featuring golden syrup then why not try this. It is delicious with fresh coffee as a supper time treat. Can also be used as a dessert with custard or cream.

Ingredients

100g/4oz butter or margarine
225g/8oz golden syrup
225g/8oz plain flour
1 tsp ground mixed spice
1 tsp bicarbonate of soda
150ml/1/4 pint milk
2 eggs, lightly beaten
25g/1oz caster sugar
handful of chopped glace cherries or dried fruit (optional)

Method

Preheat the oven to 160 °C (325 °F, Gas Mark 3).

Grease an 18-20cm (7-8in) square cake tin with melted butter or margarine. Line the base and sides with greaseproof paper and brush the paper with more butter.

Place the butter (or margarine) and syrup in a small pan and heat gently until just melted then stir the milk into the melted mixture.

Sift the plain flour, mixed spice and bicarbonate of soda into a medium-sized mixing bowl.

Add the two eggs and caster sugar to the dry ingredients, then gradually pour the melted mixture into the bowl, stirring very carefully with a wooden spoon.

Beat thoroughly (still using the wooden spoon) until any lumps in the mixture are smoothed out.

You can also add a handful of chopped glace cherries or dried fruit at this stage (optional) and stir in.

Pour the mixture into the cake tin and set it on a baking sheet to catch any drips.

Bake in the centre of the oven for 50-60 minutes until firm and a skewer inserted into the cake comes out clean.

Transfer to a rack to cool then turn out.

Apr

29

Oaties on a plateSearching for a delightful oat based tasty bite then try this out. Incorporate rolled oats, sugar and treacle with the flour and margerine, bake for 25 minutes and cut up into bite sized squares. Delicious! Makes up to 16 cakes.

Ingredients:

125g (4oz) S.R. flour
1 tsp baking powder
125g (4oz) rolled oats
50g (2oz) sugar
85g (3oz) treacle
125g (4oz) margarine

Method:

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Sieve the flour, baking powder and salt together into a large bowl then mix in the oats.

Put the sugar, treacle and margarine in a pan and heat until just melted, then cool slightly.

Mix warm liquid into the dry ingredients thoroughly.

Press into a greased, 18cm (7 inch) sandwich tin.

Bake in the centre of the oven for 20 - 25 minutes until cooked.

Tip out on to a tray and cut into squares and allow to cool. 

Apr

28

Banana Loaf

April 28, 2009 | Leave a Comment

Searching for a fruit cake with a difference then this banana cake recipe could be just the job. Its quite rich and has a delicious marzipan surprise. Goes well with a tea or coffee at supper time. Makes a loaf shaped cake with about 8 slices. Try serving as a dessert with hot or cold custard. Enjoy!

Ingredients
12oz (350g) ripe bananas
7oz (200g) self-raising flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
2oz (50g) butter or sunflower margarine
6oz (175g) light soft brown sugar
2 eggs
3oz (75g) marzipan

Method
Preheat oven to 180°C (350°F, gas mark 4)

Grease a 2 lb (900g) loaf tin and line with greaseproof paper.

Peel and mash the bananas.

Sieve the flour with the bicarbonate of soda and salt.

Beat the butter with the sugar until they form alight and fluffy cream.

Lightly beat the eggs, then gradually whisk them in with the butter and sugar mixture.

Beat in the bananas and fold in to the flour mixture.

Roughly chop and stir in the marzipan.

Turn the mixture into the prepared tin and level.

Bake for 1¼ hours until risen and golden.

Turn out to cool on a rack and serve plain or with butter.

Suggestion: If you pack this delicious banana loaf in kitchen foil, it will keep moist for up to a week. 
 

Apr

27

Eccles Cakes

April 27, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty eccles cake recipe. Uses The Recipe Corner flaky pastry recipe. These cakes go down well with cup of tea or coffee at break time, supper time, any time! You might also try one for dessert with hot custard for a change! The recipe makes about 6 cakes.

225 g (8 oz) Flaky Pastry

Filling:
50g   (2 oz) butter or margarine
100g  (4 oz) currants
25g   (1 oz) brown sugar
25g  (1 oz) mixed peel
a little milk
caster sugar

Method:

Preheat oven to 230°C, 450°F, Gas Mark 8.

Melt butter in a saucepan, add the fruit, sugar and peel. Mix together.

Turn mixture into a basin and allow to cool.

Roll out pastry 0.5 cm (1/4 inch) thick, cut into large rounds with a plain cutter.

Place a spoonful of filling on each round, dampen the edges of pastry and draw them together to enclose filling.

Turn smooth side up and roll lightly to flatten.

Cut tops to show filling, brush with milk and sprinkle with caster sugar.

Bake for about 20 minutes.
 

Apr

25

Rock Buns

April 25, 2009 | Leave a Comment

When looking for a quick and tasty small cake, why not try this tasty rock bun. It’s quite healthy in its way and the dried fruit and mixed peel give the cake that bit different texture. These cakes go down well with cup of tea or coffee at supper time and you might even try one for dessert with custard for a change! The recipe makes about 16 buns.

Rock Buns

Ingredients:

225g (8 oz) Self Raising Flour
100g (4 oz) Margarine
75g (3 oz) Mixed Dried Fruit
25g (1 oz) Mixed Peel
50g (2 oz) Caster Sugar
1 Medium Egg
Seasoning - pinch of Salt
A little Milk to mix

Method:

Heat oven to 200°C. 400°F, Gas Mark 6.

Grease two baking trays.

Mix the flour and salt, rub in me margarine.

Stir in the dried fruit, mixed peel and sugar.

Mix to a stiff dough with egg and a little milk.

Place in rough heaps on the baking trays leaving plenty of space between.

Bake for 10-15 minutes.

Apr

23

Ligh Fruit Cake

Searching for a light fruit cake then this fruit cake is just like it says in the title - light! It’s a delight to eat fresh and goes down really well with your favourite hot or cold drink.

 
 
 
 
 

Ingredients:

Butter  175g / 6oz
Caster sugar  175g / 6oz
Large eggs 3
Plain flour 125g / 4oz
Self Raising Flour - 150g / 5oz 
Glace cherries (halved) 50g / 2oz 
Mixed dried fruit  225g / 8oz
Grated rind and juice of a lemon
Walnut halves
Sugar 1 level tbsp

Method:

Preheat the oven at 170°C, 325 °F, Gas Mark 3. Grease and line a deep 18cm /17 inch round cake tin.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. 

To combine the flour, cherries and mixed fruit, fold into the creamed mixture alternately with the lemon rind and juice.

Turn the mixture into the cake tin and level the surface. Top with walnut halves and sprinkle with sugar.

Bake in the centre of the oven for about 1 hour 40 minutes until firm to the touch.

Apr

21

Boiled Fruit CakeLooking for an unusual but very pleasant cake then the boiled fruit cake might fit. Mix all the ingredients then bake. It’s chewy in texture, and goes down well with a cup of tea or coffee. Lovely with an afternoon cupper and doubles up as a dessert cake on its own, with cream or with hot custard.

Ingredients: 

Self Raising Flour 275g 10 oz
Sugar 225g 8 oz
Water 250ml 8 fl oz
Mixed Dried Fruit 275g 10 oz
Bicarbonate
of soda 		 1 tsp
Egg 1

Method: 

Place the sugar, water, fruit (I use a mixture of currants and sultanas) and bicarbonate of soda in a pan and boil for 3 minutes then leave to cool.

Pre heat the oven to 170°C,  (325°F, Gas Mark 3).

With the mixture cooled, add the flour and then the egg to the pan, mixing together well.  Pour the mixture into a 2 lb loaf tin and bake in the oven for 1 hour 10 minutes, until a scewer comes out clean. Leave the cake to cool and then store in an air tight container.

Apr

19

Carrot Cake

April 19, 2009 | Leave a Comment

Looking for carrot cake with a difference then this recipe has grated carrots and a cream cheese and walnut topping! The carrot cake is best enjoyed when it is fresh. Try a slice for supper with fresh coffee. Recipe makes a deep 20cm (8 inch) round cake.

Ingredients:

Butter 225g 8 oz
Soft Brown Sugar 225g 8 oz
Eggs, separated 4
Rind of orange
Lemon Juice 20ml 4 tsp
Self Raising Flour 175g 6 oz
Baking Powder 5ml 1 tsp
Ground Almond 50g 2 oz
Walnut Pieces, chopped 150g 5 oz
Carrots, Peeled and grated 350g 12 oz
Cream Cheese 225g 8 oz
Clear Honey 10ml 2 tsp

Method:

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together  until pale and fluffy.

Separate the eggs. Beat egg yolks then stir in the orange rind and 15ml (3 tsp) of the lemon juice.

Sift the flour and baking powder, then stir in the ground almond and 125g (4 oz) of the chopped walnut.

Whisk the egg whites until stiff, then fold in to the mixture with the carrots.

Pour the mixture into the cake tin and hollow the centre slightly.

Preheat the oven and bake at 180C (350F, Gas Mark 4) for about 1½hours. Check after and hour and cover with foil if it is starting to brown.  

Leave to cool slightly, then turn out on to a wire rack and remove lining paper. Leave to cool.

To make the topping, beat together the cream cheese, honey, and the remaining lemon juice.  Spread over the top of the cake and decorate with the remaining walnuts.

Apr

15

Muffins on Plate

These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling opion that we like. The quantities below make 12 muffins. It is a fairly easy recipe taking about 15 minutes to prepare and 20 minutes to cook at 190°C (375°F, Gas Mark 5).

Ingredients:

  • 85g wheat bran
  • 235ml buttermilk
  • 80ml vegetable oil
  • 1 beaten egg,
  • 95g brown sugar
  • 2 drops vanilla extract
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 pinch salt
  • 30g raisins

    • Method:

    Preheat the oven to 190°C / gas mark 5.

    Lightly butter a 12 cup muffin tin. I also use paper muffin cases in the tin to make it easier to handle the cooked cakes.

    Combine the wheat bran and buttermilk and leave the mixture on one side for 10 minutes.

    Whisk the vegetable oil, egg, sugar and vanilla until blended.  

    Add this mixture to the butter milk/bran mixture and stir to combine.

    Sieve the flour, bicarbonate of soda, baking powder and salt, and add the raisins.

    Stir the dry ingredients into the main mixture to combine. 

    * (See additional method for banana option below).  

    Muffin Cases on Tray

    Spoon the muffin mixture into each muffin cup. There should be enough mixture to make 12 muffins.

    Cooked Muffins From Oven

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    These muffins are specially nice served fresh and still warm, but do leave to cool a little.

    For Option With Banana Filling:  

    Additional Ingredients:
    2 bananas 

    Additional Method:

    Make the muffin mixture as above to *. 

    Mash the bananas. 

    Spoon a small amount of muffin mixture into the base of each muffin case. There should be about half the mixture left.

    Spoon some mashed banana into the muffin case and spoon the rest of the mixture on top. 

    Bake in the oven for 20 minutes, or until golden and firm to the touch.

    Banana Muffin

    These muffins are nice served fresh and still warm, but do leave to cool a little. Use muffins with the fruit filling within a day of baking.

    Next Page »


    TheRecipeCorner Search

     

    TheRecipeCorner Pages

    Recipe Archives

    Adverts

    Don't Shop For it. Argos it For Healthy Skin, Hair & Nail try Evening Primrose Too much Cholesterol? Try Garlic Hi-Strenght NOW! Autumn Transition Special Offers Just-Eat.co.uk - Order food online ! Laithwaites - Specialists in great value wine.

    TheRecipeCorner Friends