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Archive for the ‘butter’ Category

Dorset Apple Cake


There must be so many differing recipes for this cake but a friend of mine brought her version in for her birthday cake and it was so light and full of fruit that I nagged her for the recipe.   

A very popular cake to serve instead of a pudding, which does not last very long in our house nor for that matter did it last in the staffroom on my friend’s birthday.  I am sure an airtight tin and a good hiding place might help.

Ingredients  – I will give rough measurements with this 
225 g   plain flour
1 teaspoon of cinnamon 
1 1/2 teaspoons of baking powder
110 g butter
225g of peeled, cored and finely chopped apples –  I used a bit more and they were not that finely chopped
juice of 1/2 a lemon in a bowl of water
110g unrefined granulated sugar
75g currants or raisins 
2 large eggs

I am suppose to use a loose bottom cake tin but as I don’t have one I used my Christmas square tin and greased it really well.



I like to prepare my ingredients before I start, so I chopped all my apples into chunks and left them in a bowl of water into which I had squeezed the lemon.





Mix the flour, baking powder and cinnamon together.








Add the butter and rub it in as if you were making crumble 







Stir in the sugar followed by the dried fruit then the apples








Beat the eggs really well so they give the cake the light airy feel that was so good.   







Now it is time to mix the eggs into the mixture.  With a large spoon stir the mixture well so that it now resembles a dough, clingy and thick.  Make sure you get to the very bottom of the bowl and mix all the dry ingredients in well.  







Turn the mixture into the tin and smooth the top out.     Sprinkle with more sugar before covering lightly with greaseproof paper.

Cook the cake in a low heat oven 160C (325F) for about an 1 1/4 hours if the top is not completely golden remove the greaseproof paper and finish off for about 10 mins.

Remove from the oven and leave for about 10 minutes before turning out.

Serve with a dollop of Devon Clotted Cream if you can get it or double cream goes wonderfully with this.   My boys quite like ice-cream especially if I serve it still warm.


Enjoy this and let me know what you think.

Tiggy
Find out what I am up to in my other blog  Tiggy Hayes
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Flapjack

I was at a friends house and we had this flapjack.  One piece led to another with us all commenting how delicious it was. She was eventually persuaded to divulge the family recipe and although mine was slightly different it went down as well and did not last long in our house.

Ingredients
1lb Oats mixture with nuts and sultanas (I used a mix of 70% jumbo and porridge oats; with dried cranberries and apricots rather than nuts)
1/2lb butter or margarine
1/2lb Muscovado Sugar (I actually used a bit less as I am not keen on very sweet things)
4 tablespoons Golden Syrup
2 heaped teaspoons of Baking Powder
2 heaped teaspoons of Dry Ground Ginger





Melt the butter gently, adding the golden syrup and sugar allow to cool slightly




Mix all the dry ingredient together.


Add the dry mix to the butter and mix well so that all the oats and fruit are well coated.


Lay the mix in a buttered tin or on grease proof paper and put in a pre-heated oven at

 350°F/180°C/Gas 4 

for 25 minutes




When the flapjack turns a golden brown but is still soft to the touch (beware sugar content is really hot) take it from the oven and allow to cool.   It will harden once cooled.    Score the portion sizes out and once cooled leave in the fridge before cutting it up.






We like our flapjack gooey and soft but if you cook it slightly longer it will cool much harder.

Enjoy and there are so many variations to this let me know what your family love best.


Tiggy

Find out what I am up to in my other blog  Dawn Chorus






Chocolate Cake


Time to have your cake and eat it.  

Its snack time in our household and I have three hungry mouths so this week I have decided to bake a cake.   This is just a very quick easy sponge with a bit of decoration that goes down as if I had paid a fortune for it.

Ingredients

175g  butter
175g  caster sugar
175g  self raising flour
3 large eggs
2 heaped tablespoons of cocoa powder (I used drinking chocolate because I had run out)
blackcurrant jam
chocolate spread (I use a cheap supermarket brand – Beware some have NUTS in)
chocolate buttons
sprinkling of icing sugar

I am not professionally trained and I know I will upset some bakers but this is my method of making the sponge.



Put the block of butter in the bowl and put in microwave for 20 seconds, check then add another 20 seconds.  This will be mostly melted with a few very soft bits left.

Add the sugar and whisk till smooth




Add all the flour and cocoa powder and fold in with a spoon then add the three eggs and whisk thoroughly checking that all the ingredients are well and truely mixed in.







I always put a touch of butter in my cake tins and heat them then spread around the tin so that nowhere is not greased.





Add the cakes to the tins and put in the oven, medium heat (190 C  / 375 F / Gas 5)  for about 20 – 25 minutes




Once cooked with still a little sponginess in the top turn upside down and leave, with the tin on, to cool.





When cooled take the bottom layer and spread thinly with chocolate spread.  Then on the top layer spread the base liberally with the blackcurrant jam before turning to sit on the chocolate covered layer.





Using the chocolate spread cover the top and sides of the cake.

Decorate with chocolate buttons (big ones look good if you can get them)   and a sprinkling of icing sugar.



Serve to the waiting throng and don’t expect to have very much left.  

Enjoy, tell me how you like to decorate your cakes.    I have to make cakes with a chocolate flavour if I want to stay popular but what flavour do you choose?



Tiggy

Find out what I am up to in my other blog  Dawn Chorus





Chocolate Crunch



This really is too good!  So simple to make and yet so delicious. It is not something the doctor would recommend on a regular basis due to the extreme amounts of everything bad for you but occasionally you just have to go with it.  

Most people have their own version of this and it can be called all sorts of different things; chocolate crunch, fridge cake, polish cake, add some marshmallows and you have my version of rocky road.

We call it delicious.

Ingredients

2 pkt  chocolate digestives or I use chocolate covered oaties
8oz butter
6 dessert spoons of drinking chocolate
2 tablespoons Golden Syrup
large handful or two of sultanas





Melt the butter in  a pan over a low heat until all melted.







Take off the heat and add the chocolate and syrup.








Crush the biscuits into smallish pieces but not crumbs and stir them into the butter mix, followed by the sultanas.




Spread out onto a piece of greaseproof paper into a large dish.  I only use the paper to make it easier to lift out and cut into portions.  Score the portion sizes before it goes into the fridge and becomes too solid.






The longer you can leave it in the fridge the better, so overnight at the very least.



Remove fronm the fridge and re-cut the portions.

Serve as a treat at tea-time, or add cream for a truly sensational pudding.  This is not a treat to be left lying around as it seems to disappear into thin air in our house if left anywhere visible.

Let me know your version of this or how you might make it different.


enjoy



Tiggy 


Find out what I am up to through my other blog at Tiggy Hayes




Simply Sausages

Sometimes I like to serve something different to sausage and mash, but in a family where they are all wary of anything different it is quite a challenge.  This disappeared of the table so quickly it became an instant hit.  I use cheap pork sausages, sometimes the thin ones so they all seem to be getting more.


Ingredients
Butter
Onions – sliced
Bacon lardons
Brown sugar a good generous sprinkling
Sausages – cut into half or even thirds if they are really big
Potatoes cut into 1cm diced squares 
Tomato puree again a good squeeze
Chicken stock enough to cover the whole dish 

I use a roasting dish to make this one but a casserole dish or even the slow cooker would work as well.



Melt the butter and add the onions cooking in a high heat, for about 5 minutes.  Watch them, stir if necessary.






Add the bacon lardons and a good sprinkling of brown sugar.  Give these about 10 minutes before adding the sausages and allowing them to brown slightly.





Add the diced potatoes, tomato puree and the chicken stock making sure the stock covers everything.  







Cook for at least an hour allowing the potatoes to be soft and the mixture to have thickened into a delicious tomato sauce.  If it starts to dry out add a little more water towards the end.  

Serve with vegetables of your choice.  I chose broccoli to give a splash of colour, but beans would go.  I have added eating apple to the dish which complements it.  See what you think!


The only reason my family didn’t help themselves to thirds and even fourths was it ran out.   I am thinking of doubling up next time, but this would make a great kids meal if you are not sure how many youngsters you have to feed.



Enjoy and let me know how you get on.

Tiggy 


Follow my other blog at Tiggy Hayes

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