Chocolate topped rum and raisin tray bake

This tray bake is a real tea time treat, with a delightful marriage of textures and flavours. A light muscovado sponge is studded with sweet, fragrant raisins and topped with a dark chocolate sauce, which becomes slightly chewy during baking. With this is mind try to get decent plump raisins if you can and a 70% dark chocolate as it'll make a big difference. If you can't find any raisins of the required quality, you can substitute for juicy sultanas.

Prep time: 15 Minutes (Plus some time to soak the raisins)

Baking time: 35 - 40 Minutes

150g Raisins

3tbsp Dark Rum

100g Chocolate

100g Golden Syrup

175g Unsalted Butter (Softened)

175g Light Muscovado Sugar

3 Medium Eggs

175g Plain Flour

1tsp Baking Powder

Pour the rum over your raisins, cover and leave to soak, for at least an hour or ideally overnight.

Preheat the oven to 180C/350F/Gas 4, grease a 26 x 19cm baking tin and line completely with baking paper. Using a bain-marie (I don't trust the microwave for this) melt together the chocolate with the golden syrup, then set aside to cool slightly. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour with the baking powder and mix until smooth, then fold through the soaked raisins. Pour your chocolate sauce into the base of the tin and using the back of a spoon, spread to the edges. Blob the cake batter evenly on top and again smooth out so it evenly fills the tray. Bake in the centre of the oven for 35 - 40 minutes, until a metal skewer inserted into the middle comes out clean. When cooked, remove the cake from the oven, leave to cool for 30 minutes in the tin then turn out onto a wire rack to cool completely. Slice into squares and have at it!

What I've been baking - June 2012

So here's what I've been baking this month, with varying degrees of success. Most of the recipes can be found on the blog, but if you need any more info then let me know!

White Chococolate and Coconut Slices

These coconut slices are quick, easy to make and perfect if you want to add a bit of luxury to your lunch box. The white chocolate adds a rich butterscotch flavour and a yielding syrupy texture to the sponge, which I think works really well with the chewy nuttiness of the coconut.

Prep time: 15 Minutes

Baking time: 35 Minutes

125g Unsalted Butter

100g White Chocolate

50g Dessicated Coconut (Plus a little more for sprinkling)

50g Plain Flour

100g Light Muscovado Sugar

50g Golden Syrup

1tsp Vanilla Extract

2 Medium Eggs

Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Using a bain-marie melt together the white chocolate with the butter (You can use your microwave if you're VERY confident in your timings), then set aside for 5 minutes to cool slightly. In a large bowl mix together the flour, coconut and sugar, then pour over the melted chocolate. Mix it all up, adding in the golden syrup and vanilla as you go. As the mixture comes together, it'll continue to cool so crack in the eggs and beat until you are left with a smooth batter. Pour the mixture into the prepared tin, sprinkle over a little more coconut and bake in the centre of the oven for 35 minutes, until deep golden on top. Remove and leave in the tin for about 30 minutes, then turn out onto a wire rack to cool completely. When the sponge has cooled slice and eat!

Date Sugar Sponge with Pecans

This sponge cake may be small, but it punches well above its weight in terms of taste. Making a sugary paste with the dates gives the sponge real character, with the addition of a few pecan nuts on top providing an extra dimension both in flavour and texture. I used a mini chopper to make my date paste, but if you don't have one you can mash them in a pestle and mortar and stir through the sugar after. However you decide to make it you'll be left with a fantastic little cake!

Prep time: 10 Minutes

Baking time: 40 Minutes

180g Pack of Medjool Dates (Stones removed)

50g Dark Soft Brown Sugar

150g Unsalted Butter (Softened)

2 Medium Eggs

100g Ground Almonds

50g Self Raising Flour

50g Pecan Nuts

Preheat the oven to 180C/350F/Gas 4, grease a 22cm loaf tin and line the base with baking paper. Blitz the dates up in a mini chopper with the sugar, until you are left with a paste, then tip it into a bowl. Vigorously cream the butter in with the paste, then beat in the eggs one at a time. Fold through the ground almonds followed by the flour, then spoon into the prepared tin. Arrange the pecans on top, then bake in the centre of the oven for 40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. Remove from the oven and leave in the tin for 20 minutes, then turn out and leave to cool completely on a wire rack. Easy!

Treacle Tart

Making pastry is one of those things that fills many an amateur baker with dread, but fear not! This tart recipe (pastry included) is easy to make, visually striking and of course delicious. I've left the treacle element of the tart relatively simple, with just a little lemon to cut through the intense sweetness, but feel free to add a little spicing if that floats your boat. Also, you can enjoy devouring this one however you want, although I prefer it warm with a little vanilla ice cream. 

Prep time: 15 Mins (Plus a little time to chill your pastry)

Baking time: 63 Mins

200g Plain Flour

100g Unsalted Butter (Softened)

1 Medium Egg Yolk

25g Icing Sugar

2tsp Cold Water

600g Golden Syrup

Zest/Juice of 1 Lemon

125g Soft White Breadcrumbs

Begin by rubbing the butter into the flour in a large bowl. When the mixture resembles breadcrumbs, make a well in the centre and tip in the egg yolk, icing sugar and water. Get the mixture going again with a wooden spoon and when it starts to come together, get your hands back in there and work to a smooth even dough. Wrap the dough in cling film and leave to chill in the fridge for 30 minutes. If for whatever reason you leave the dough in for longer, just take it out 10 minutes before you need to use it.

Preheat the oven to 190C/375F/Gas 5 and lightly grease a 20cm loose bottomed sandwich tin. Unwrap the dough and place it on a large sheet of baking paper. Place another large sheet on top and roll out thinly, until it's large enough to comfortably fit your tin. Remove the top sheet of paper, then turn upside down and carefully place the pastry into the tin. Peel off the remaining paper, then gently fold the dough in and shape to fill the tin, leaving at least 0.5cm of dough rising above the edge. If for whatever reason the dough is uneven in the tray, you can break some off of one side to repair the other. Place some baking paper inside your tart (I find it easier to fit the paper into the tart by scrunching it up beforehand), fill with baking beans and place in the centre of the oven to blind bake for 15 minutes.

When it has blind baked, remove the beans and paper then return to the oven to dry out for 3 minutes, turning the oven down to 170C/325F/Gas 3. Remove from the oven and set to one side. Put the syrup and lemon zest/juice into a saucepan and warm through on a medium heat. When the syrup is a loose liquid stir in the breadcrumbs and remove from the heat. Pour the mixture into your tart tin and return to the oven for 45 minutes. Remove from the oven and leave in the tin until it's cool enough to handle, then remove, slice and serve. All done!

Tiramisu Cake

Tiramisu, the Italian coffee and mascarpone trifle is a classic dessert and a real dinner party favourite. My cakey tribute showcases all of the familiar tiramisu flavours and is a really interesting, not to mention delicious alternative. I've used a soft coffee sponge and topped it with a sweet mascarpone icing perfumed with marsala. Oh and of course I've finished it off with a liberal dusting of cocoa powder, that goes without saying!

Prep time: 20 Mins

Baking time: 40 Mins

100g Unsalted Butter (Softened)

150g Caster Sugar

4 Medium Eggs

150g Self Raising Flour

1tbsp Coffee Granules dissolved in 2tbsp of boiling water (and cooled)

234g Pot of Mascarpone Cheese

110g Icing Sugar

1tbsp Marsala (Or Sherry)

Cocoa Powder to dust

So let's get going! Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Stir through 50g of the flour, followed by the coffee. Mix in the rest of the flour until you are left with a smooth batter. Spoon into the tin and bake in the centre of the oven for around 40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you're happy it's cooked remove from the oven and leave in the tin for 20 minutes, then remove and leave to cool completely on a wire rack.

When the cake is cool you can make the icing. Combine together the cream cheese and icing sugar, then add in the marsala and do the same. Spoon the icing onto the middle of the cake then using the back of spoon, gently work it in a circular motion towards the edges. Finish by dusting with cocoa powder and you're good to go!

Jammy Dodgers

Who doesn't love a jammy dodger? Sweet jam sandwiched between two buttery biscuits, they were a biscuit tin regular during my childhood, so I thought it would be fun to try making some of my own. I would urge you to do the same, as they are delicious and incredibly easy. You can use whatever jam you want, but try to use a high quality one or even better, home made. I'm happy to share my jam recipes with anyone, so let me know if you need one!

Prep time: 15 Mins (Plus a bit of chilling time)

Baking time: 15 Mins

150g Plain Flour

100g Unsalted Butter (Softened)

75g Caster Sugar (Plus a little extra for dusting)

1 Medium Egg Yolk

1tsp Vanilla Extract

8tsp Jam

In a large bowl rub the butter into the flour, then with a wooden spoon stir in the sugar, egg yolk and vanilla. Get you hands back in there and continue working until it comes together to a smooth dough. Wrap in cling film and place in the fridge for 30 minutes to firm up a bit.

Preheat the oven to 180C/350F/Gas 4 and line 2 large baking sheets with baking paper. Take another couple of sheets of baking paper, lay one on your surface and lightly dust with flour. Place the biscuit dough on the paper, lay the other sheet of paper on top and roll out relatively thinly (No more than 0.5cm thick). Using a medium (6cm diameter) pastry cutter cut out your biscuit shapes. You should get about 16 out of the mixture and you might need to re-roll the dough to use it all up. For half of the biscuits cut out a little hole in the middle. I used an upturned metal nozzle from a piping bag for this! Lay your cut out biscuits on the trays, evenly spaced and place in the centre of the oven for 15 minutes, until just starting to go golden on top. Take out of the oven, leave on the tray to cool for 30 minutes then carefully remove from the paper and leave on a wire rack to cool completely.

When the biscuits are cool blob a teaspoon of jam on one of the base biscuits, place a holey one on top and gently press to sandwich together. Repeat for the rest, then dust them with a little caster sugar. Put the kettle on, make a massive cup of tea and demolish the lot!

Pistachio and Olive Oil Cake with a Sticky Orange Glaze

I've been addicted to Great British Menu this year and was inspired by the beautiful dessert created by Paul Ainsworth to come up with my own take on pistachio and olive oil cake. Using both ground pistachios and olive oil ensures the cake is not only moist, but also light and delicate and the addition of the sticky glaze provides a nice sharp sweetness that I think takes it to the next level. I used a cheap, light olive oil and also ground my pistachios relatively finely. However, don't be tempted to grind them for too long or they'll start to release their oils, which will effect the texture of the finished cake. One final point, this is another gluten free cake, very easy and (of course) very delicious!

Prep time: 15 Mins

Baking time: 50 Mins

3 Medium Eggs (Beaten)

The zest of 2 Oranges

150ml Olive Oil

200g Ground Pistachios

175g Caster Sugar

1tsp Baking Powder

The juice of 2 Oranges

50g Caster Sugar

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. Beat the eggs with the orange zest in a bowl or large jug, then pour in the olive oil. In a separate large bowl combine the pistachios, 175g of sugar and baking powder, then tip in the wet ingredients and mix to an even batter. Place in the centre of the oven for 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you're happy it's cooked leave in the tin to cool slightly.

Once the cake has cooled in the tin for 15 minutes you can start on the syrup. Juice the oranges into a small saucepan then tip in the sugar. Turn the heat on high and let it bubble away for about 5-7 minutes, until you are left with about 2-3 tablespoons or syrup. Remove the cake from its tin and place on a wire rack. Spike the top all over with a skewer or toothpick, then brush over the sticky syrup. Leave to cool completely, then enjoy!

Chocolate Marbled Peanut Butter Slices

Peanut butter and chocolate is one the most decadent and indulgent combinations there is, so I never need much convincing to try them out in a new recipe. These gluten free slices are rich and moist, with a sweet nuttiness spiked with slightly bitter chocolate. However, despite this they retain a lightness that makes them very moreish, so consider yourselves warned!

Prep time: 15 Minutes

Baking time: 30 Minutes

100g Smooth Peanut Butter (Try to get a nice organic one if you can)
50g Softened Unsalted Butter
100g Caster Sugar
2 Medium Eggs
1tsp Vanilla Extract
1/2tsp Baking Powder
100g Ground Almonds
75g Dark Chocolate

Preheat the oven to 170C/325F/Gas 3 and grease and a 30cm loaf tin, lining the base with baking paper. Melt the chocolate over a bain-marie or in the microwave if you are confident in your timings, then set to one side to cool slightly. Cream together the butter and peanut butter with the sugar, then beat the eggs in one at a time with the vanilla extract. Fold through the ground almonds with the baking powder, then spoon into your loaf tin, evening it out to the edges with the back of a spoon. Drizzle your melted chocolate over the top of the batter. You can use as little or as much of the chocolate as you wish, but just bear in mind that the more chocolate you have on top, the less 'marbled' it will look. Once the chocolate is sitting on top, take a cocktail stick and draw lines and swirls into the chocolate covered batter. Bake in the centre of the oven for 30 minutes, until a metal skewer comes out slightly crumby when inserted into the middle of the cooked mixture. Take out of the oven and leave to cool in the tin. When cool, remove from the tin and place of a chopping board. Slice into individual slices. How large you make each slice is up to you!