With the weather so cold and blustery it would be heaven to indulge in a spot of treacle sponge pudding and custard all of the time, but alas that is not always practical. This traybake echoes the sweet deliciousness of a syrup sponge but has the added bonus of being readily available whenever a cake break is required. I've drizzled mine with lashings of golden syrup after baking, but if you want them REALLLLLLLLLLY sticky then cover the base of your tin with a thick layer of golden syrup prior to spooning in the mixture. Soooooo sticky, so sweet, so yummy!
Prep time: 25 Mins (Plus steeping time)
Baking time: 45-50 Mins
For the Dates
50g Golden Syrup
300ml Black Tea (Hot)
9 Plump and pitted Medjool Dates
For the sponge
175g Unsalted Butter (Softened)
150g Light Muscovado Sugar
3 Large Eggs
1tsp Vanilla Extract
175g Self Raising Flour
1tsp Baking Powder
25g Golden Syrup
Lashings of Golden Syrup (For drizzling)
Let's begin. For the dates mix together the hot tea and 50g of golden syrup. Halve the dates and lay over the base of a container. Pour over the sweet tea, so it comes just over halfway up the dates, then cover and leave at room temperature. After an hour turn the dates over and cover again. Repeat this act twice more, until the dates are soft and thoroughly steeped, then they are ready to use.
Preheat the oven to 180C/350F/Gas
4 and line a smallish baking tin (around 27x22cm) with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs on at a time along with the vanilla. Sift in the flour and baking powder, then add the golden syrup and mix to a smooth, consistent batter. Spoon the batter into your prepared tin and even to the edges.
Take a date half an press into the surface of the batter. Repeat for the rest of the dates (Don't worry if a drop or two of steeping juice comes with them!) evenly spaced apart. Place the tin in the centre of the oven for 45-50 minutes, until risen, golden brown on top and a metal skewer comes out clean when inserted into the middle of the baked mixture. When you are happy the sponge is baked remove from the oven, leave in the tin for 15 minutes, then turn out upside down onto a wire rack. Peel off the paper then drizzle all over with golden syrup. Leave to soak in for an hour, then repeat. Slice and serve and enjoy!
Monday, 30 November 2015
Tuesday, 24 November 2015
Tart Cranberry Compote Focaccia
It's
the cranberry season so thankfully they are relatively easy to get hold
of at the moment. If you are lucky enough to find a bunch (is it called
a bunch?) then why not try out this recipe which tempers the tartness
of the fresh cranberries with maple syrup to make a delicious compote.
But oh no, that's by no means the end of the story. You could leave it
there if you wish, but if you want to go a step further your old friend
The Gentleman Baker has you covered with a sweet focaccia recipe to go
with. Well it is nearly the season of giving after all!
Prep time: 30 Mins (Plus some proving time)
Baking time: 15 Mins (Compote), 20-30 Mins (Focaccia)
For the Compote
300g Fresh Cranberries
The juice of 1 Clementine
100g Maple Syrup
25g Caster Sugar
For the Focaccia
100g Tepid Water
12g Fresh Yeast
2tbsp Caster Sugar
115ml Milk (Warm)
300g Plain Flour
1tsp Salt
Maple Syrup (To drizzle)
Ok compote first! Add the cranberries, clementine juice, maple syrup and sugar to a small saucepan and place on a low/medium heat. Stir occasionally until the sugar has dissolved then bring the heat to a medium. Keep stirring occasionally until the berries begin to burst, which you will hear before you will see! When they have softened whack the heat up high just to thicken the juices, then tip out to a bowl and leave to cool.
Onto the focaccia! Pour the water into a large bowl, then add the yeast and sugar. Mix to blend in the yeast, then add the warm milk, flour and salt. Using a flat bladed knife briefly bring together to a loose dough, then turn out onto a lightly floured surface. Knead the dough, pulling the dough apart, folding back on itself, turning by a quarter and repeating. Do this for around ten minutes until the dough is smooth and elastic, then lightly dust with flour and return to a clean bowl. Cover the bowl with a tea towel and leave in a warm place for around 80 minutes, until doubled in size.
When the dough has risen you can turn it into a focaccia. Lightly grease a small-ish baking tin and preheat the oven to 220C/425F/Gas 7. Tip your risen dough into the greased tray then generously spoon over your compote. Using your fingers press the dough to the edges of your tin, flattening as you go. Really work the compote into the dough with your fingers as you are pressing it. Place the tin in the centre of the oven for 20-30 minutes, until the bread has risen and just starting to darken. When you are happy the bread is baked remove from the oven and generously drizzle with more maple syrup. Serve!
Prep time: 30 Mins (Plus some proving time)
Baking time: 15 Mins (Compote), 20-30 Mins (Focaccia)
For the Compote
300g Fresh Cranberries
The juice of 1 Clementine
100g Maple Syrup
25g Caster Sugar
For the Focaccia
100g Tepid Water
12g Fresh Yeast
2tbsp Caster Sugar
115ml Milk (Warm)
300g Plain Flour
1tsp Salt
Maple Syrup (To drizzle)
Ok compote first! Add the cranberries, clementine juice, maple syrup and sugar to a small saucepan and place on a low/medium heat. Stir occasionally until the sugar has dissolved then bring the heat to a medium. Keep stirring occasionally until the berries begin to burst, which you will hear before you will see! When they have softened whack the heat up high just to thicken the juices, then tip out to a bowl and leave to cool.
Onto the focaccia! Pour the water into a large bowl, then add the yeast and sugar. Mix to blend in the yeast, then add the warm milk, flour and salt. Using a flat bladed knife briefly bring together to a loose dough, then turn out onto a lightly floured surface. Knead the dough, pulling the dough apart, folding back on itself, turning by a quarter and repeating. Do this for around ten minutes until the dough is smooth and elastic, then lightly dust with flour and return to a clean bowl. Cover the bowl with a tea towel and leave in a warm place for around 80 minutes, until doubled in size.
When the dough has risen you can turn it into a focaccia. Lightly grease a small-ish baking tin and preheat the oven to 220C/425F/Gas 7. Tip your risen dough into the greased tray then generously spoon over your compote. Using your fingers press the dough to the edges of your tin, flattening as you go. Really work the compote into the dough with your fingers as you are pressing it. Place the tin in the centre of the oven for 20-30 minutes, until the bread has risen and just starting to darken. When you are happy the bread is baked remove from the oven and generously drizzle with more maple syrup. Serve!
Monday, 16 November 2015
Easy and Nut Free Light Christmas Cake
Baking cakes, baking cakes, I love baking cakes,
Oh what fun it is to bake a lovely Christmas cake, ohhhh,
Baking cakes, baking cakes, I love baking cakes,
Oh what fun it is to bake a lovely Christmas cake!
Prep time: 25 Mins (Plus soaking time)
Baking tine: 2 Hours 20 Mins
Maturing time: Many many weeks...
200g Unsalted Butter (Softened)
185g Light Muscovado Sugar
3 Large Eggs
1tsp Orange Extract
1tsp Lemon Extract
1tsp Vanilla Extracts
2tsp Mixed Spice
225g Plain Flour
1tsp Baking Powder
1tsbp of Golden Syrup
500g Luxury Mixed Fruit (Soaked in Rum, Sherry or Brandy)
150g Pitted Medjool Dates
Rum, Sherry or Brandy
Making a Christmas cake can seem quite daunting, but honestly this one is so very easy and perfect for anyone with a nut allergy (who can be quite tricky to cater for with shop bought Christmas cakes). You can buy really good mixed dried fruits pre-soaked these days so feel free to use some if time is short, otherwise just soak your fruit overnight in a couple of tablespoons of alcohol, stirring occasionally.
Onto the cake! Preheat the oven to 150C/300F/Gas 2, grease a 20cm deep springform tin and double line with baking paper. Also double line the outside and secure with string. It's worth doing this so you end up with the lovely soft, even texture as opposed to a thicker cakey crust of a more traditional fruit cake. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time, along with the extracts and spice. If you don't want to use orange and lemon extract you can use zest, although I find the extracts give a much more rounded flavour as the cake matures.
Sift in the flour and baking powder, then drizzle in the golden syrup. Mix to a smooth, consistent batter, then fold through the fruit until evenly combined. Spoon into your prepared tin, even to the edges and bake in the centre of the oven for around 2 hours and 30 minutes, until the cake has risen and a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, poke the surface all over with a skewer, then drizzle over 2tbsp of alcohol. Personally I prefer brandy, but rum or sherry also work very well indeed!
Leave the cake to cool in the tin, then remove and double wrap in clingfilm. Leave tucked away in a relatively cool place, then every fortnight unwrap, drizzle over another 2tbsp of booze and cover once more. Some advise to add alcohol more often, but personally I think every fortnight leaves the finished article potent enough!
Once the cake has matured and Christmas has nearly arrived you can think about icing (although you don't have to if you don't want to). To do this just brush over with a little warmed apricot jam and lay on some marzipan, royal icing or a combination of the two. Ho ho ho!
Oh what fun it is to bake a lovely Christmas cake, ohhhh,
Baking cakes, baking cakes, I love baking cakes,
Oh what fun it is to bake a lovely Christmas cake!
Prep time: 25 Mins (Plus soaking time)
Baking tine: 2 Hours 20 Mins
Maturing time: Many many weeks...
200g Unsalted Butter (Softened)
185g Light Muscovado Sugar
3 Large Eggs
1tsp Orange Extract
1tsp Lemon Extract
1tsp Vanilla Extracts
2tsp Mixed Spice
225g Plain Flour
1tsp Baking Powder
1tsbp of Golden Syrup
500g Luxury Mixed Fruit (Soaked in Rum, Sherry or Brandy)
150g Pitted Medjool Dates
Rum, Sherry or Brandy
Making a Christmas cake can seem quite daunting, but honestly this one is so very easy and perfect for anyone with a nut allergy (who can be quite tricky to cater for with shop bought Christmas cakes). You can buy really good mixed dried fruits pre-soaked these days so feel free to use some if time is short, otherwise just soak your fruit overnight in a couple of tablespoons of alcohol, stirring occasionally.
Onto the cake! Preheat the oven to 150C/300F/Gas 2, grease a 20cm deep springform tin and double line with baking paper. Also double line the outside and secure with string. It's worth doing this so you end up with the lovely soft, even texture as opposed to a thicker cakey crust of a more traditional fruit cake. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time, along with the extracts and spice. If you don't want to use orange and lemon extract you can use zest, although I find the extracts give a much more rounded flavour as the cake matures.
Sift in the flour and baking powder, then drizzle in the golden syrup. Mix to a smooth, consistent batter, then fold through the fruit until evenly combined. Spoon into your prepared tin, even to the edges and bake in the centre of the oven for around 2 hours and 30 minutes, until the cake has risen and a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, poke the surface all over with a skewer, then drizzle over 2tbsp of alcohol. Personally I prefer brandy, but rum or sherry also work very well indeed!
Leave the cake to cool in the tin, then remove and double wrap in clingfilm. Leave tucked away in a relatively cool place, then every fortnight unwrap, drizzle over another 2tbsp of booze and cover once more. Some advise to add alcohol more often, but personally I think every fortnight leaves the finished article potent enough!
Once the cake has matured and Christmas has nearly arrived you can think about icing (although you don't have to if you don't want to). To do this just brush over with a little warmed apricot jam and lay on some marzipan, royal icing or a combination of the two. Ho ho ho!
Friday, 13 November 2015
White Chocolate Biscakes
If like me you are often undecided between indulging in a piece of cake or a biscuit (or both), then this one is for you. With but a few minor adjustments to what is a relatively standard recipe you will find yourself with a sweet treat that will suitably satisfying your cake cravings whilst also tickling any hankering you may have for a biscuit or cookie. And before you ask yes, you can even dunk them!
Prep time: 20 Mins
Baking time: 30-25 Mins
200g White Chocolate (Chopped)
175g Unsalted Butter (Softened)
210g Light Muscovado Sugar
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder
A drizzle of Golden Syrup to finish.
We start as usual. Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Take 100g of the white chocolate, melt gently over a bain-marie or in the microwave (taking care with your timings as white chocolate scorches rather easily), then set to one side to cool slightly.
In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk, along with the vanilla extract. Sift in the flour and baking powder, then drizzle in the melted white chocolate and mix to a smooth, consistent batter. Fold through the remaining white chocolate and spoon into you prepared tin. Even to the edges, which you will need patience doing as the mixture will be thick and stiffer than normal, then bake in the centre of the oven for around 30-35 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the baked biscake mixture.
When you are happy the biscake mixture is baked remove from the oven, drizzle the surface all over with golden syrup, then leave to cool completely in the tin. Once cool remove from the tin, peeling from the paper, then slice and serve. Oooooh pass one of those bad boys my way please!
Prep time: 20 Mins
Baking time: 30-25 Mins
200g White Chocolate (Chopped)
175g Unsalted Butter (Softened)
210g Light Muscovado Sugar
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder
A drizzle of Golden Syrup to finish.
We start as usual. Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Take 100g of the white chocolate, melt gently over a bain-marie or in the microwave (taking care with your timings as white chocolate scorches rather easily), then set to one side to cool slightly.
In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk, along with the vanilla extract. Sift in the flour and baking powder, then drizzle in the melted white chocolate and mix to a smooth, consistent batter. Fold through the remaining white chocolate and spoon into you prepared tin. Even to the edges, which you will need patience doing as the mixture will be thick and stiffer than normal, then bake in the centre of the oven for around 30-35 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the baked biscake mixture.
When you are happy the biscake mixture is baked remove from the oven, drizzle the surface all over with golden syrup, then leave to cool completely in the tin. Once cool remove from the tin, peeling from the paper, then slice and serve. Oooooh pass one of those bad boys my way please!
Thursday, 5 November 2015
Gluten Free White Chocolate and Peanut Butter Blowies
Sitting somewhere between a traditional
fudgy brownie and the soft, syrupy blondie these little beasties are super
indulgent and a very naughty treat indeed. You’ll have to take a little care
melting the white chocolate itself as it can burn rather easily, but aside from that they are a doddle to make and can be knocked up in just a few minutes.
You should get around 18, maybe even 20 out of the quantity of mixture,
although it obviously depends on how generous you are feeling with your
portions!
Prep time: 20 Mins
Prep time: 20 Mins
Baking time: 40-45 Mins
300g White Chocolate
100g Unsalted Butter
175g Peanut Butter
325g Light Muscovado Sugar
4 Large Eggs
1tsp Vanilla Extract
200g Ground Almonds
Baking time! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Melt together 200g of the white chocolate and the unsalted butter, either over a bain marie or in the microwave (if you are confident in your timings). Set to one side to cool slightly for 5 minutes and at the same time melt the other 100g of white chocolate separately.
Cream together the 125g of peanut butter with the muscovado sugar, then beat in the eggs one at a time along with the vanilla extract. Mix in the 200g of melted chocolate and butter, then add the ground almonds and mix together until evenly combined. Spoon into your prepared tin, evening out the mixture to the edges.
With the remaining 75g of peanut butter dot small dollops all over the top of the mixture, then drizzle over the remaining 100g of white chocolate. Bake in the centre of the oven for 40-45 mins, until a metal skewer comes out with a few sticky crumbs attached. When you are happy the blowies are baked remove from the oven and leave to cool entirely in the tin. Once cool, remove from the tin, peeling off the paper, then slice and serve. Yum yum yum!
Baking time! Preheat the oven to 180C/350F/Gas 4 and line a smallish baking tin (around 27x22cm) with baking paper. Melt together 200g of the white chocolate and the unsalted butter, either over a bain marie or in the microwave (if you are confident in your timings). Set to one side to cool slightly for 5 minutes and at the same time melt the other 100g of white chocolate separately.
Cream together the 125g of peanut butter with the muscovado sugar, then beat in the eggs one at a time along with the vanilla extract. Mix in the 200g of melted chocolate and butter, then add the ground almonds and mix together until evenly combined. Spoon into your prepared tin, evening out the mixture to the edges.
With the remaining 75g of peanut butter dot small dollops all over the top of the mixture, then drizzle over the remaining 100g of white chocolate. Bake in the centre of the oven for 40-45 mins, until a metal skewer comes out with a few sticky crumbs attached. When you are happy the blowies are baked remove from the oven and leave to cool entirely in the tin. Once cool, remove from the tin, peeling off the paper, then slice and serve. Yum yum yum!
Subscribe to:
Posts (Atom)