This one was inspired by my homeboy Nigel Slater. I think the thyme adds a beautifully unusual fragrance, but if you wanted to go for a turbo lemony version, then just replace the thyme with some more lemon zest! My advice though would be to give it a go with the thyme in first, then get your friends to try and guess what the mystery flavour is!
Prep time: 20 Mins
Baking time: 50 Mins
175g Unsalted Butter (Softened)
175g Caster Sugar
2 Large Eggs
Zest of 2 Lemons
2tsp Fresh Thyme Leaves
200g Ground Almonds
1tsp Baking Powder
For the icing
Juice of 3 Lemons
Around 1.5tbsp Icing Sugar
2 Pinches of Fresh Thyme Leaves
Zest of 1 Lemon
You all know the drill! Preheat the oven to 180C/350F/Gas 4, grease a 20cm loaf tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Stir in the zest and thyme leaves, then fold through the ground almonds with the baking powder. Spoon into your prepared tin and bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the loaf. When you're happy it's cooked remove from the oven, leave in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
When the cake is cool you can prepare the icing. Pour the icing sugar into a bowl then sift in the icing sugar. Stir around until combined. The consistency should be relatively loose, just coating the back of a spoon, but if you want it a bit thicker then add some more icing sugar. Spoon all over the cooled sponge then sprinkle over the thyme leaves and lemon zest. Let the icing set then it's thyme, err I mean time to eat it!
Tuesday, 30 October 2012
Saturday, 27 October 2012
White Chocolate and Almond Biscuits
These biscuits are perfect for when you need something delicious quickly and despite the simplicity of the method, they are surprisingly sophisticated in both flavour and texture. Sweet and fragrant, yet nutty and biscuity they are as impressive as they are gratifying. You should get about 10 biscuits out of the mixture, but as you'll see below it's a really easy one to scale up if you need more!
Prep time: 10 Minutes
Baking time: 14-15 Minutes
100g Butter (Softened)
150g Caster Sugar
1 Medium Egg Yolk
1/2tsp Vanilla Extract
100g Ground Almonds
100g Plain Flour
100g White Chocolate (Roughly Chopped)
Ready...steady...go! Preheat the oven to 180C/350F/Gas 4 and line two large baking sheets with baking paper. In a large bowl cream together the butter and sugar then beat in the egg yolk with the vanilla extract. Mix in the ground almonds, then sift in the flour and do the same. Throw in the white chocolate, then using your hands bring the mixture together to a dough. Break off a piece of the dough and roll into a ball, about the size of a golf ball. Flatten the ball down to a thick round shape between your hands and place on the tray. Repeat for the other balls, leaving them well spaced apart as they will spread slightly during baking, then place in the centre of the oven for 14-15 minutes. When the biscuits are golden brown on top remove from the oven and leave on the paper for 15 minutes, then peel off and leave to cool completely on a wire rack. Done!
Prep time: 10 Minutes
Baking time: 14-15 Minutes
100g Butter (Softened)
150g Caster Sugar
1 Medium Egg Yolk
1/2tsp Vanilla Extract
100g Ground Almonds
100g Plain Flour
100g White Chocolate (Roughly Chopped)
Ready...steady...go! Preheat the oven to 180C/350F/Gas 4 and line two large baking sheets with baking paper. In a large bowl cream together the butter and sugar then beat in the egg yolk with the vanilla extract. Mix in the ground almonds, then sift in the flour and do the same. Throw in the white chocolate, then using your hands bring the mixture together to a dough. Break off a piece of the dough and roll into a ball, about the size of a golf ball. Flatten the ball down to a thick round shape between your hands and place on the tray. Repeat for the other balls, leaving them well spaced apart as they will spread slightly during baking, then place in the centre of the oven for 14-15 minutes. When the biscuits are golden brown on top remove from the oven and leave on the paper for 15 minutes, then peel off and leave to cool completely on a wire rack. Done!
Tuesday, 23 October 2012
Flapchacks
I picked myself a lovely new large shallow baking tray this week so couldn't wait to give it a christen with these bad boys. Syrupy and buttery, yet still biscuity on top, the 'ch' could stand for cheeky, but actually reflects the chocolate hidden within the flapjacks. I've actually just finished one whilst writing the recipe up! Ok I admit, I had three...
Prep time: 20 Mins
Baking time: 20-25 Mins
200g Unsalted Butter (Cut into cubes)
100g Light Muscovado Sugar
100g Golden Syrup
1tsp Vanilla Extract
400g Jumbo Rolled Oats
100g Dark Chocolate (Finely chopped)
100g White Chocolate (Finely chopped)
Flapjacks are so easy! Start by preheating the oven to 180C/350F/Gas 4. Grease a large shallow baking tray (About 38cm wide) and line with baking paper. In a large saucepan gently melt together the butter, sugar, syrup and vanilla. When it's nicely melted and caramelly, remove from the heat and stir through the oats and both chocolates. The chocolate should start to melt into the mixture which is exactly what you want! Spoon the mixture into the prepared tray and press down evenly to the edges. Place in the centre of the oven for around 20-25 minutes, until golden brown on top, then remove and leave to cool in the tin. When the flapjacks are cool, remove from the tin, peel off the paper and slice into squares. You're all finished, so time to reward yourself with one!
Prep time: 20 Mins
Baking time: 20-25 Mins
200g Unsalted Butter (Cut into cubes)
100g Light Muscovado Sugar
100g Golden Syrup
1tsp Vanilla Extract
400g Jumbo Rolled Oats
100g Dark Chocolate (Finely chopped)
100g White Chocolate (Finely chopped)
Flapjacks are so easy! Start by preheating the oven to 180C/350F/Gas 4. Grease a large shallow baking tray (About 38cm wide) and line with baking paper. In a large saucepan gently melt together the butter, sugar, syrup and vanilla. When it's nicely melted and caramelly, remove from the heat and stir through the oats and both chocolates. The chocolate should start to melt into the mixture which is exactly what you want! Spoon the mixture into the prepared tray and press down evenly to the edges. Place in the centre of the oven for around 20-25 minutes, until golden brown on top, then remove and leave to cool in the tin. When the flapjacks are cool, remove from the tin, peel off the paper and slice into squares. You're all finished, so time to reward yourself with one!
Friday, 19 October 2012
Pear and Almond Upside Down Cake
Wow, what a week! There's been no end of stresses at the Châteaux Boulanger this week, so it was a great relief to be able to bake this beauty. It's a real sweet treat, with caramelly pears topping a moist sponge and is delicately flavoured with both almonds and vanilla. Just a sliver will be enough to send most into throes of cakey ecstasy, but after the week I've had I'll be hoovering up a slab!
Prep time: 20 Minutes
Baking time: 40-45 Minutes
For the topping
100g Unsalted Butter (Softened)
150g Light Muscovado Sugar
1tsp Vanilla Extract
1tbsp Golden Syrup
For the sponge
150g Unsalted Butter (Softened)
100g Light Muscovado Sugar
50g Caster Sugar
2 Medium Eggs
1/2tsp Almond Extract
100g Ground Almonds
75g Plain Flour
1/2tsp Baking Powder
3 Good sized Pears (Ripe)
Caramelly topping first! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line the base with baking paper. I cut the paper to be slightly bigger than the base itself so it overlaps by a few mm, as I think it helps prevent any juicy leakage. In a bowl cream together the butter and sugar, then stir through the vanilla extract and golden syrup. Blob the mixture onto the bottom of the tray and spread it gently towards the edges.
For the sponge, in a fresh bowl cream together the butter and both sugars, then beat in the eggs with the almond extract. Fold through the ground almonds, then sift in the flour with the baking powder and mix it all together to a smooth batter. Set to one side whilst you prepare the pears.
Peel and core the pears, then slice thinly. Arrange on top of the caramel base, layering and overlapping as you go. Spoon the sponge mixture on top of the pears and very gently smooth it around. Place in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. Remove from the oven, leave in the tin for 15 minutes, then gently remove from the tin and place on a wire rack to cool completely. You should probably set a plate under the wire rack to catch any dripping syrup. All finished!
Prep time: 20 Minutes
Baking time: 40-45 Minutes
For the topping
100g Unsalted Butter (Softened)
150g Light Muscovado Sugar
1tsp Vanilla Extract
1tbsp Golden Syrup
For the sponge
150g Unsalted Butter (Softened)
100g Light Muscovado Sugar
50g Caster Sugar
2 Medium Eggs
1/2tsp Almond Extract
100g Ground Almonds
75g Plain Flour
1/2tsp Baking Powder
3 Good sized Pears (Ripe)
Caramelly topping first! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line the base with baking paper. I cut the paper to be slightly bigger than the base itself so it overlaps by a few mm, as I think it helps prevent any juicy leakage. In a bowl cream together the butter and sugar, then stir through the vanilla extract and golden syrup. Blob the mixture onto the bottom of the tray and spread it gently towards the edges.
For the sponge, in a fresh bowl cream together the butter and both sugars, then beat in the eggs with the almond extract. Fold through the ground almonds, then sift in the flour with the baking powder and mix it all together to a smooth batter. Set to one side whilst you prepare the pears.
Peel and core the pears, then slice thinly. Arrange on top of the caramel base, layering and overlapping as you go. Spoon the sponge mixture on top of the pears and very gently smooth it around. Place in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. Remove from the oven, leave in the tin for 15 minutes, then gently remove from the tin and place on a wire rack to cool completely. You should probably set a plate under the wire rack to catch any dripping syrup. All finished!
Tuesday, 16 October 2012
Peanut Butter and Chocolate muffins
I've had a real hankering for peanut butter this week and these have more than satisfied my craving. The toasty nuttiness of the muffin is highlighted beautifully by a bittersweet dark chocolate topping. I've also used ground almonds in the mixture, which not only gives the muffins a lovely moist texture, but means they keep really well. Although I doubt they will last that long!
Prep time: 15 Minutes
Baking time: 30 Minutes
100g Unsalted Butter (Softened)
200g Smooth Peanut Butter
200g Light Muscovado Sugar
3 Medium Eggs
1tsp Vanilla Extract
100g Ground Almonds
1tsp Baking Powder
100g Plain Flour
50g Dark Chocolate (Finely chopped)
Preheat the oven to 170C/325F/Gas 3 and line a muffin tray with 10 large cases. Cream the sugar into both of the butters, then beat in the eggs with the vanilla extract one at a time. Fold through the ground almonds, then sift in the baking powder with the flour and mix together until combined. Spoon evenly into each of the muffin cases. Sprinkle a little chopped chocolate onto each, then with the point of a knife just prod down any chunks into the mixture. Bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of one of the muffins, then remove. Leave in the tin for about 15 minutes, then remove each muffin from the tray and leave to cool completely on a wire rack. Eat them all up!
Prep time: 15 Minutes
Baking time: 30 Minutes
100g Unsalted Butter (Softened)
200g Smooth Peanut Butter
200g Light Muscovado Sugar
3 Medium Eggs
1tsp Vanilla Extract
100g Ground Almonds
1tsp Baking Powder
100g Plain Flour
50g Dark Chocolate (Finely chopped)
Preheat the oven to 170C/325F/Gas 3 and line a muffin tray with 10 large cases. Cream the sugar into both of the butters, then beat in the eggs with the vanilla extract one at a time. Fold through the ground almonds, then sift in the baking powder with the flour and mix together until combined. Spoon evenly into each of the muffin cases. Sprinkle a little chopped chocolate onto each, then with the point of a knife just prod down any chunks into the mixture. Bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of one of the muffins, then remove. Leave in the tin for about 15 minutes, then remove each muffin from the tray and leave to cool completely on a wire rack. Eat them all up!
Wednesday, 10 October 2012
Cream Cheese Choco Fudge Bombs
Each of these rich and fudgy chocolate sponges are studded with even more chocolate then enveloped in a symphony of cream cheese and vanilla. The result is utter filth; extravagant, exorbitant and certainly x-rated. They are definitely the most guilty of pleasures, but as scandalous as they may be you should feel no shame. You've worked all week and deserve to be spoilt, so indulge and enjoy!
Prep time: 20 Minutes
Baking time: 20-25 Minutes
150g Unsalted Butter (Softened)
200g Caster Sugar
3 Medium Eggs
1/2tsp Baking Powder
75g Cocoa Powder
75g Plain Flour
100g Chocolate Chips (Dark or White)
For the cream cheese mixture
150g Cream Cheese
60g Caster Sugar
1 Medium Egg
1tsp Vanilla Extract
Let the fun begin! Preheat the oven to 190C/375F/Gas 5 and line a muffin tray with cases (10 should be enough). In a large bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the baking powder, cocoa powder and flour, then mix until you are left with a smooth, thick batter. Fold through the chocolate chips, then spoon an even amount of the mixture into each of the paper cases.
In a fresh bowl mix together the cream cheese and the sugar. Beat in the egg with the vanilla until combined. It'll be quite loose but that's absolutely fine. Spoon over about two dessert spoons of the mixture into each of the batter filled cases, then place in the centre of the oven to bake for around 20-25 minutes, until a metal skewer comes out slightly sticky and crumby when inserted into the middle of one of the cakes. When they are done remove from the oven and leave in the muffin tray for about ten minutes. They should now be cool enough to handle, so remove each cake from the tin and leave to cool completely on a wire rack, if you can wait that long!
Prep time: 20 Minutes
Baking time: 20-25 Minutes
150g Unsalted Butter (Softened)
200g Caster Sugar
3 Medium Eggs
1/2tsp Baking Powder
75g Cocoa Powder
75g Plain Flour
100g Chocolate Chips (Dark or White)
For the cream cheese mixture
150g Cream Cheese
60g Caster Sugar
1 Medium Egg
1tsp Vanilla Extract
Let the fun begin! Preheat the oven to 190C/375F/Gas 5 and line a muffin tray with cases (10 should be enough). In a large bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the baking powder, cocoa powder and flour, then mix until you are left with a smooth, thick batter. Fold through the chocolate chips, then spoon an even amount of the mixture into each of the paper cases.
In a fresh bowl mix together the cream cheese and the sugar. Beat in the egg with the vanilla until combined. It'll be quite loose but that's absolutely fine. Spoon over about two dessert spoons of the mixture into each of the batter filled cases, then place in the centre of the oven to bake for around 20-25 minutes, until a metal skewer comes out slightly sticky and crumby when inserted into the middle of one of the cakes. When they are done remove from the oven and leave in the muffin tray for about ten minutes. They should now be cool enough to handle, so remove each cake from the tin and leave to cool completely on a wire rack, if you can wait that long!
Monday, 8 October 2012
Dead Man's Arm
Most of you probably know this one as jam roly-poly, but I love its more macabre moniker. So-called not only because of it's look, but also as it used to be steamed in an old shirt sleeve, this jammy suet sponge is one of those proper old school puddings that really hits the spot this time of year. You can use whatever jam you prefer, but a good quality or home made one, bejewelled with fruit will make a massive difference and although I've used vanilla to flavour, there's plenty of room for experimentation. I'm going to try a little citrus zest next time!
Prep time: 20 Minutes
Baking time: 60 Minutes
50g Unsalted Butter (Cold, in small cubes)
220g Self Raising Flour
50g Light Muscovado Sugar
50g Shredded Suet
1 Medium Egg Yolk
100ml Milk
1tsp Vanilla Extract
1 Jar of decent Jam
Lay out a sheet of foil on a clean surface, about 30x40cm. You can use two sheets if it makes it easier. Lay a sheet of greaseproof paper on top, the same size and grease it. Right, boring bit done, so on to the pudding!
Preheat the oven to 180C/350F/Gas 4. In a large bowl rub the butter into the flour until it resembles breadcrumbs. Tip in the sugar and suet and do the same, rubbing any lumps out of the sugar. Tip in the egg yolk, milk and vanilla, then mix together with a wooden spoon until it comes together to a dough. Transfer the dough to a floured surface, dust a little more flour on top and roll out to a square, just under 30x30cm. Spread jam evenly all over the dough, leaving a border around the edge of about 2cm. Roll up into a big sausage and squash the ends down to seal, then carefully transfer onto your greased baking paper. Wrap the sausage up tightly.
On a low shelf of the oven place a roasting tin of just boiled water. On the bars directly above lay the sausage and bake for 60 minutes, until it's firm to the touch. Remove and leave for 5 minutes to cool, then unwrap and slice thickly. Serve hot with custard, cream or ice cream!
Prep time: 20 Minutes
Baking time: 60 Minutes
50g Unsalted Butter (Cold, in small cubes)
220g Self Raising Flour
50g Light Muscovado Sugar
50g Shredded Suet
1 Medium Egg Yolk
100ml Milk
1tsp Vanilla Extract
1 Jar of decent Jam
Lay out a sheet of foil on a clean surface, about 30x40cm. You can use two sheets if it makes it easier. Lay a sheet of greaseproof paper on top, the same size and grease it. Right, boring bit done, so on to the pudding!
Preheat the oven to 180C/350F/Gas 4. In a large bowl rub the butter into the flour until it resembles breadcrumbs. Tip in the sugar and suet and do the same, rubbing any lumps out of the sugar. Tip in the egg yolk, milk and vanilla, then mix together with a wooden spoon until it comes together to a dough. Transfer the dough to a floured surface, dust a little more flour on top and roll out to a square, just under 30x30cm. Spread jam evenly all over the dough, leaving a border around the edge of about 2cm. Roll up into a big sausage and squash the ends down to seal, then carefully transfer onto your greased baking paper. Wrap the sausage up tightly.
On a low shelf of the oven place a roasting tin of just boiled water. On the bars directly above lay the sausage and bake for 60 minutes, until it's firm to the touch. Remove and leave for 5 minutes to cool, then unwrap and slice thickly. Serve hot with custard, cream or ice cream!
Friday, 5 October 2012
Chocolate Cookies
It's been a bit of a busy week at the Châteaux Boulanger, so I needed something easy to make to get me through to today. I'm not sure if I've posted this recipe before, but it's definitely worth repeating as it's a great one. These chocolatey cookies are soft and chewy, but with a slight biscuitiness that makes them ideal for both nibbling and dunking. It's also really easy to scale up if you need a big batch, or if like me you mysteriously run out quicker than expected!
Prep time: 10 Minutes
Baking time: 14-16 Minutes (Plus some time to chill)
115g Unsalted Butter (Softened)
200g Caster Sugar
1 Medium Egg (Beaten)
1tsp Vanilla Extract
150g Baking Powder
25g Cocoa Powder
1/2tsp Baking Powder
So you should all know the score by now! Cream the butter into the sugar and beat in the egg with the vanilla extract. Sift in the plain flour with the baking powder and cocoa then mix together to a stiff batter. This will be a bit of a slog but keep at it! Spoon the mixture onto some cling film, wrap up and place in the fridge for an hour to firm up. It'll also keep overnight if you want to make in advance.
Preheat the oven to 180C/350F/Gas 4 and line 2 large flat baking sheets with baking paper. Remove the firm cookie dough from the oven, break off some of it and roll into a ball, slightly larger than a golf ball. Repeat for the rest of the dough and place on the trays, evenly spaced apart. They will spread until flat during baking so make sure you leave a decent gap between each ball. Place in the centre of the oven for about 14-16 minutes, until spread and starting to crack on the surface. Remove from the oven and leave to cool on the trays for about 20 minutes, then carefully peel from the paper and leave to cool completely on a wire rack. Finished!
Prep time: 10 Minutes
Baking time: 14-16 Minutes (Plus some time to chill)
115g Unsalted Butter (Softened)
200g Caster Sugar
1 Medium Egg (Beaten)
1tsp Vanilla Extract
150g Baking Powder
25g Cocoa Powder
1/2tsp Baking Powder
So you should all know the score by now! Cream the butter into the sugar and beat in the egg with the vanilla extract. Sift in the plain flour with the baking powder and cocoa then mix together to a stiff batter. This will be a bit of a slog but keep at it! Spoon the mixture onto some cling film, wrap up and place in the fridge for an hour to firm up. It'll also keep overnight if you want to make in advance.
Preheat the oven to 180C/350F/Gas 4 and line 2 large flat baking sheets with baking paper. Remove the firm cookie dough from the oven, break off some of it and roll into a ball, slightly larger than a golf ball. Repeat for the rest of the dough and place on the trays, evenly spaced apart. They will spread until flat during baking so make sure you leave a decent gap between each ball. Place in the centre of the oven for about 14-16 minutes, until spread and starting to crack on the surface. Remove from the oven and leave to cool on the trays for about 20 minutes, then carefully peel from the paper and leave to cool completely on a wire rack. Finished!
Tuesday, 2 October 2012
Chocolate Banana Bread
Banana bread is a great way to use up bananas and adding a bit of cocoa makes it even better! Try to use very ripe bananas if you can, ideally nearly overripe. This gives them a really heady redolence that infuses beautifully into the moist sponge. You can eat this one on it's own if you want, but personally I think it's much better spread with something indulgent, such as peanut butter or home made jam. You can also throw a handful of chocolate chips into the mix before baking if you are feeling particularly mischievous!
Prep time: 15 Minutes
Baking time: 50-60 Minutes
225g Plain Flour
25g Cocoa Powder
75g Light Muscovado Sugar
1tsp Baking Powder
1tsp Bicarbonate of Soda
100g Unsalted Butter (Melted and cooled)
1tsp Vanilla Extract
1 Medium Egg (Beaten)
100g Golden Syrup
2 Ripe Bananas (Mashed)
Preheat the oven to 170C/325F/Gas 3, grease a 20cm loaf tin and line the base with baking paper. In a large bowl mix together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Pour in the butter, vanilla, egg and golden syrup and give the lot a vigorous mix until it comes together to a smooth batter. It'll still be relatively thick but fear not! Mix in the mashed bananas, which will loosen the batter then spoon into your prepared tin. Bake into the centre of the oven for 50-60 minutes, until a metal skewer comes out clean when inserted into the centre of the bread. Remove from the oven and leave to cool for 20 minutes, then turn out onto a wire rack. Cold or warm, how you serve it is up to you!
Prep time: 15 Minutes
Baking time: 50-60 Minutes
225g Plain Flour
25g Cocoa Powder
75g Light Muscovado Sugar
1tsp Baking Powder
1tsp Bicarbonate of Soda
100g Unsalted Butter (Melted and cooled)
1tsp Vanilla Extract
1 Medium Egg (Beaten)
100g Golden Syrup
2 Ripe Bananas (Mashed)
Preheat the oven to 170C/325F/Gas 3, grease a 20cm loaf tin and line the base with baking paper. In a large bowl mix together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Pour in the butter, vanilla, egg and golden syrup and give the lot a vigorous mix until it comes together to a smooth batter. It'll still be relatively thick but fear not! Mix in the mashed bananas, which will loosen the batter then spoon into your prepared tin. Bake into the centre of the oven for 50-60 minutes, until a metal skewer comes out clean when inserted into the centre of the bread. Remove from the oven and leave to cool for 20 minutes, then turn out onto a wire rack. Cold or warm, how you serve it is up to you!
Monday, 1 October 2012
What I've been baking - September 2012
Here's what I've been baking and making this month. If you have any questions or want the recipes you know where I am!
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