Eton Mess

This is my go-to recipe for a quintessentially English dessert when you're in a rush.

Serves 10

Ingredients:

Box of meringue nests (usually come in 8)
600ml double cream
600ml greek yoghurt (full or low fat)
200g raspberries (or other berries of your choice)
2 Tbsp Caster Sugar
1 Tbsp Vanilla Extract

Method

Combine the cream, yoghurt, sugar and vanilla and whip together until thickened
Crush half of the raspberries and keep the other half whole, stir into the creamy mixture.
Crush the meringue nests into chunks and stir in only when you're ready to serve.

This dessert doesn't keep well as the sugar based meringue dissolves back into the mix never to be seen again.. a good excuse to have seconds!

Nigella's Coffee and Walnut Cake

Today's my dad's birthday..Happy Birthday! 

As we're still trying to finish birthday cake from another celebration this weekend I decided to go for a coffee and walnut as they generally last a little longer.. so hopefully it'll still be edible by the time we've caught up with the cakefest!

I used this recipe by Nigella Lawson, I've never tried it before but it came out well.  I have to say that Nigella is a woman after my own heart, with instructions such as.. "pulse the icing sugar in the food processor until it is lump free" how could you not love her!

Scones with Jam and Cream

Here's my first ever attempt at scones.  I used this recipe by Paul Hollywood of Great British Bake-Off fame as my big sister highly recommended it..and it'd didn't disappoint.

The scones came out a good size and were really soft but moist to bite into.  We had them with clotted cream and strawberry jam (what else!) but sadly I don't have any pics of them made up.  Anyway, they were delicious :-)

Birthday Cake Bunting

I LOVE bunting, so imagine my excitement when I discovered that someone somewhere had come up with the brilliant idea of miniaturising it and decorating cakes with it..

I was bestowed the honour of making the 1st Birthday cake for the daughter of the family I live with and thought this would be a great time to try out the bunting. Once again, I took inspiration from my brilliant big sister who had done something similar for her daughter and so, I spent the best part of an evening outlining and cutting out tiny triangles then sticking them all together onto bits of string and kebab sticks..  

Yes I know, I probably do need to get out more but I have to say, I think it was worth the effort
:-)

(The cake is just a plain sponge with Vanilla Buttercream)

Chocolate Eclairs

Tuesday was a very exciting day for me as it was the start of the Great British Bake-off (GBBO).  If you've never seen it, it's like the world cup of baking with bunting!

So, in honour of the day I made some chocolate eclairs for us to tuck into as we watched the show.

I used this Rachel Allen recipe.  To be honest, as much as I love and admire Rachel, I wasn't super impressed with this recipe, the eclairs were delicious but came out a little too wet for my liking.  I think I would definitely have lost points from Paul (Hollywood one of the GBBO presenters) for lack of crispiness.  Next time, I'd either try another recipe I've used before for profiteroles, or add a little less egg.

Afternoon Tea

Oh my goodness, I can't believe it's been almost a year since I last blogged! Have to make a big effort to BLOG MORE from now on!

Here's a nice one from a while back..

We held an afternoon tea for the women at church to invite friends to, it was a fabulous afternoon and the best part was that lots of people got to hear a really great message about Jesus and how he gives us more riches than anything that the world has to offer us.

The downside was that I've yet to learn the art of delegation so ended up having a major bake-fest the day before (although I did love being in the kitchen!).

So, here's what I made:

Coffee cake
Chocolate Sponge
Scones
Lemon Drizzle Cake
Shortbread Fingers

Chelsea Buns...

These are the Chelsea Buns featured in the GBBO, they're made using Paul Hollywood's recipe which can be found in the new GBBO recipe book or click here to find it on the BBC Food website.

I can't recommend this recipe highly enough, they taste so good and I now have the dilemma of finding a home for the remaining 9 that's not my tummy!

Cookies..

I've finally found the perfect cookie recipe thanks to Guardian Online. I've tried a few variations of my own with the basic recipe and this is my favourite so far..

Chocolate, Orange and Cranberry Cookies

Ingredients

120g salted butter, at room temperature
75g light brown sugar
75g granulated sugar
1 egg
240g plain flour
½ tsp bicarbonate of soda
Grated Zest of 1 Orange
200g dark chocolate (or milk if you prefer it)
150g cranberries

Method

Using a wooden spoon, a food mixer or an electric whisk, beat together the butter and sugars until just combined. Add the orange zest, then the egg, and beat in well.

Sift together the flour and bicarbonate of soda, then add to the mixture, stirring until it just comes together into a dough. Add the chocolate and cranberries, and chill in the fridge for 30 mins.

Preheat the oven to 180C. Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. Bake for about 15 minutes, until golden, but not browned.

Allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely (or eat whilst still a little a bit warm).

Gradated Lemon Layer Cake..

I experimented with gradated layers to make this lemon sponge cake a bit more interesting and although it did work, I'm not sure it was worth the extra faff for the overall effect (see pic below)! The homemade lemon curd was a really nice addition and it's worth making a little extra to enjoy with something other than cake. 

For the Sponge Layers:

6 Eggs
12oz/340g SR Flour

12oz/340g Caster Sugar

12oz/340g Softened Unsalted Butter

1 tbspn Baking Powder

3/8 tspn Yellow Food Gel (Meaning, 1/4 tspn and 1/8 tspn)

Rind of 3 Lemons

For the Lemon Curd:

Juice of 1 large lemon
1 Large Egg
2oz/56g Golden Caster Sugar

2oz/56g Butter, cut into small cubes

For the Lemon Buttercream:




Method...

You'll need to make the three sponge stages so that you can add the colour separately:

For the first layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

Combine the ingredients above in the mixer and pour into a greased and lined circular tin and set to one side.

For the second layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

1/8 tspn Yellow Food Gel

Combine the ingredients above in the mixer and pour into a greased and lined circular tin and set to one side.

For the third layer...

2 Eggs

4oz/113g SR Flour

4oz/113g Caster Sugar

4oz/113g Softened Unsalted Butter

1/3 tbspn Baking Powder

Rind of 1 Lemon

1/4 tspn Yellow Food Gel

Combine the ingredients above in the mixer and pour into a greased and lined circular tin, then place the tins into the oven and bake for 20-25 mins.

Remove and set aside to cool.

(If you only have two tins, make the mixture for the final layer whilst the first two are baking).

Whilst the sponges are baking, you can make the lemon curd:

Lightly whisk the egg in a small saucepan, the add that remaining ingredients and place over a medium heat. 

Whisk continuously for about 7-8 mins until the mixture thickens.

Lower the heat and allow to simmer, whilst continuing to mix.

Remove from heat and allow to cool.
Click here for the full recipe from Delia Online

Whilst the lemon curd is cooling, make the lemon buttercream:

Here's the finished product, hopefully you can make out the different coloured layers...

Raspberry & White Chocolate Ice Cream...

Probably the best ice-cream you'll ever eat!

I made this with a borrowed ice-cream maker, I think there are ways to do it without one but I don't think I'd have the patience for that! This is just really creamy and flavoursome and you can experiment with different flavour combinations too...

Ingredients:

225ml Whole Milk

175g Granulated Sugar

450ml Double Cream

100g Raspberries

Method:

**Before you start: Most ice-cream makers require you to place the barrel in the freezer 24 hours before use, make sure you do this, otherwise your ice-cream is liable to turn into milkshake!**

Pour the milk and sugar into a bowl and whisk until the sugar has dissolved.

Stir in the cream and vanilla and refrigerate for a couple of hours.

Turn the ice-cream maker on and pour the mixture into the freezer bowl, leaving it to thicken for 20-25 mins.

Toward the end of the freezing process, crush the raspberries and pour them into the mixture. 

Transfer the soft mix into and air tight container, top with some raspberries and chopped&grated white chocolate and freeze overnight.

Remove from freezer 20 mins before serving.

Watch this space for some different flavours..

'Fat-free' Blueberry & Almond Cake..

A very light sponge made without butter..so technically fat free!

Ingredients:

4 Eggs

100g Plain Flour

25g Ground Almonds

25g Flaked Almonds

125g Golden Caster Sugar

1 tspn Almond Extract

50g Blueberries

Method:

Whisk the eggs, almond extract and sugar together with an electric hand whisk (or electric mixer), for about 6-8 mins until light and fluffy.

Slowly sift in the plain flour, combined with the ground almonds and fold in with a large metal spoon.

Add the blueberries and pour into a greased and lined springform tin.

Sprinkle with the flaked almonds.

Bake in the oven at GM6 for 25-30 mins, dust with icing sugar and serve either hot, or cold.

(This cake won't keep for longer than 2-3 days because of the low-fat content so you'll have you to eat it up quickly!)

Swiss Roll...

A quick and easy summer pudding...

For the Sponge:

125 g Plain Flour

4 eggs

125 g caster sugar

2 tbsp warm water

1 tsp vanilla extract

For the filling:

6 tbsps of Raspberry or Strawberry Jam

Handful of Raspberries/Strawberries

225 ml Whipped Double Cream

Method:

Preheat the oven to 190C/GM 5. 

Line the base of a 25 x 38cm swiss roll tin with greaseproof paper and grease the sides with softened butter.

Whisk the eggs and caster sugar together in with an electric hand mixer or food mixer until light and fluffy, then add the water and vanilla extract (whisking should take about 6-8 mins)

Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon. 

Pour the mixture gently into the prepared swiss roll tin and bake in the oven for 12–15 minutes, or until the centre of the cake is slightly springy and the edges have shrunk away a little from the sides of the tin. 

Spread out a piece of greaseproof paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn the Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake. 

Place a slightly damp, clean tea towel over the cake and leave to cool for 30 minutes – this will prevent it drying out and cracking when you roll it. 

When the cake is cool, cut the edges with a sharp knife (this will make it look tidy when you roll it up), then score a line about 3cm from the inside edge of one of the long sides of the sponge.

Spread a layer of the raspberry jam, followed by the whipped cream leaving a 2 cm border around each edge of the sponge, then top with the berries.

Beginning with the scored edge of the sponge, roll up the Swiss roll away from you, pressing in tightly as you go. 

Sprinkle with caster sugar or dust with icing sugar to finish.

(Adapted from a Rachel Allen recipe: found here)

Chocolate & Raspberry Cake...

Yummy! And here's the recipe...

For the sponge layers:

6oz/170g SR Flour

2oz/56g Cocoa Powder

8oz/226g Caster Sugar

8oz/226g Softened butter

2 tbspns Soured Cream

1 tspn Baking Powder

4 Eggs

Line and grease 2 baking tins and preheat the oven to GM5/190c

Sift all the dry ingredients and thrown into the mixer, once combined add the eggs, one at a time and finally, add the soured cream to the mix.

Divide between the two tins and place in the middle of the oven for 20-25 mins.

Allow to cool then cut each sponge in half so that you have 4 thin layers.

For the vanilla cream and raspberry jelly filling:

150g Icing Sugar

75g  Softened Butter

1 tspn (High Quality) Vanilla Extract/Vanilla Paste

6 Tbsps raspberry jelly (or jam if you don't have jelly)

Mix together the softened butter and sifted sugar with a wooden spoon and add the vanilla.

Spread the jam onto 3 of the layers of the cake and cover with the vanilla cream and stack, leaving the very top layer bare.

For the raspberry and chocolate ganache topping:

200g Dark Choc

284ml Double Cream

Handful of Fresh Raspberries.

Heat the cream on low, don't allow to boil. Once simmering, turn off the heat and add the chopped up chocolate. Leave to sink in for about 5 mins.

Using a hand-whisk, combine the chocolate and cream until you get a glossy sauce.

Leave to cool for about an hour, once thickened, pour over the layered cake.

Top with fresh raspberries.

And in case you were wondering, here's the view from the middle...

Raspberry & White Chocolate Muffins...

Recipe courtesy of the lovely Ruth Buie:


(Makes 12 large muffins)

100g butter
150ml sour cream
100ml milk
2 eggs
130g brown soft sugar
300g plain flour
1 tsp bicarb
2tsp baking powder
Raspberries
White chocolate


Melt 100g of marg/butter. Let it cool slightly before adding 100ml of milk, 150ml of sour cream, and 2 whisked eggs. Add in 130g of soft brown sugar and 300g of plain flour. Add 1 tsp of bicarb and 2 tsp of baking powder. 
Add in a punnet of raspberries and bush up a little. Lastly add in chunks of white chocolate..depending on how chocolately you want them!
Sprinkle with brown sugar and cook in muffin cases for 25 mins at gas mark 6 or 180 degrees. 

Strawberry & Raspberry Jam..

I think jamming is going to be my new summer hobby! 

Click here for my basic jam recipe.