Tea bread

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When I was baking for the party last week, I decided quite late on that I wanted to make a fruit cake or two  for the adults, although that said, Miss Glade loves a slice herself!

I confess that I usually throw the ingredients in, mix and bake, it mostly turns out ok. This time I measured everything because I knew I would want to share it.

Orange marmalade is included in my tea bread recipe because it makes it so lovely and moist. I copied the idea from a fruit cake recipe that was printed in a book about The Archers that I was given a long time ago. I always include it now and I think it makes a real difference.

This cake will keep for days in an airtight container, given half a chance!

Ingredients

250g dried fruit

1/4 litre of strong cold tea

225g self raising flour

1 teaspoon of baking powder

1 teaspoon mixed spice

75g granulated sugar

2 table spoons of orange marmalade

Method 

1. Soak the fruit in the tea until most of the liquid has been absorbed. I find overnight is best.

2. Pre heat oven to 170ºC and line a 2lb loaf tin.

3. Add flour, baking powder, mixed spice, sugar and marmalade to the cold tea and fruit.

4. Mix until it is all well combined.

5. Pour it all into the tin and bake for about 1hr but keep checking after about 50 minutes. It’s ready when you insert a toothpick and it comes out clean.

6. Enjoy!

 

I am linking this post to Honest Mum’s Tasty Tuesday on a Wednesday because that is how I sometimes roll ha!

 

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Have a lovely day!

 

 

 

 

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Spicy Orange Cake!

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I absolutely love mixed spice and think it is sad that it is usually only popular at  Christmas. I  use it whenever I can, for example a good spoonful gets added to my Carrot cake with Orange Frosting.

Last week I wanted a spicy but sweet cake and looked through my cupboards to see what I had in. This gorgeous creation was the result. The orange flavour really shines through.

I chose the rub in method because it is so simple to do and you don’t need any equipment except your fingers.  I hope that if you think you can’t bake, you might just give this a go.

It keeps for a couple of days if stored in an airtight container.  I was delighted with the outcome.

Ingredients

225g self raising flour

pinch of salt

1 teaspoon of mixed spice

100g butter

100g sugar

175g sultanas

Grated rind of 1 orange

2 eggs

2 tablespoons of freshly squeezed orange juice

Method

1. Heat the oven to 180 degrees and line or grease an 18cm cake tin.

2. Mix flour, salt and mixed spice together,  rub in butter until it resembles breadcrumbs.

3. Stir in the sugar, sultanas and grated orange rind.

4. Beat together eggs and orange juice then add to the other ingredients.

5.  Beat together until soft.

6. Add to prepared tin and bake for about 50 minutes.

Enjoy x

 

 

 

 

 

 

 

 

 

Brownies with…………..White Choc Chunks!

Less wandering today and back to baking! image As you know I believe that anything can be improved by adding chocolate. That even includes Chocolate Brownies! Big chunks of white chocolate are added to this recipe and baked into the gooey goodness. Lovely!

For a longtime, I have been on quest to find the perfect Brownie recipe, it’s been a nightmare for my family having to try each of them ;). This recipe is a combination of many. I don’t do the fussy melting the chocolate over the boiling water thing, you still can, but honestly it’s fine in the microwave as long as you just do it in short bursts.

These are simple to make and you end up with a perfect fudgy Brownie!

Ingredients

200g dark chocolate

170g salted butter

3 eggs

200g soft brown sugar

110g plain flour

1 teaspoon of baking powder

1\2 teaspoon of instant coffee dissolved in a teaspoon of warm water

100g white chocolate

Method

1. Break the dark chocolate up into a heatproof bowl with the butter.

2. Microwave the chocolate and butter in short burst of no more that 30   seconds until the chocolate is just melted. I find 3 lots of 30 seconds is fine. When you stir everything together briskly, the rest of the butter will melt in – or you can melt them together in a heatproof bowl over a pan of boiling water.

3.Pre heat the oven to 180 degrees and line a square tin.

4. While the mixture cools to room temperature, weigh out the rest of the ingredients.

5. Add the sugar, eggs, flour, baking powder and coffee to the cool butter/chocolate mix and fold it together until its all incorporated.

6. Use a rolling pin to bash the white chocolate into chunks whilst still in its packet (less to tidy up).

7. Gentle fold the white chocolate chunks into the mixture.

8. Bake for 30 minutes – the top should have a papery, cracked look – 30 minutes should do it anymore and you might not get the fudgy centre.

9. Cool on a wire tray.

Enjoy! Tip – I always try to make it at least a day before I need it because the long you can leave it, the more fudgy the centre should be.

Carrot cake with Orange topping!

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A very firm favourite cake in this house is Carrot Cake.

I never mind because I always kid myself into thinking that I am providing one of their five a day. Tentative?

Give this a go, I promise it is worth it!

Ingredients

Cake

225g self raising flour

1 teaspoon baking powder

1 teaspoon ground mixed spice

150g soft dark brown sugar

150g peeled and grated carrots

2 eggs

150ml sunflower oil

2 tablespoons milk

Frosting

50g butter

2 tablespoons orange juice

½ grated orange

225g icing sugar

Method

1. Pre heat oven to 180ºC and line a square cake tin

2. Mix the flour, baking powder and mixed spice in a bowl

3. Stir carrots and sugar into the flour mix

4. Make a well in the centre of the mix and add eggs, oil and milk then mix well

5. Place mix into the tin and bake for approximately 30 minutes until a toothpick comes out clean. Leave to cool on a wire rack

6. Place orange juice and rind in a pan with the butter and melt together

7. Remove from the heat and add icing sugar, beat until smooth

8. Spread topping across the top of the cake

9. Cut into 9 squares

Enjoy!

No need to knead bread…………….. Yes really!

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This is cheese and chive bread that I made recently.

It really is the easiest bread I have ever made. It is one of those recipes where there is a lot of alchemy involved and really as long as you follow the simple instructions, you just have to trust it will be ok.

I have also made a rosemary, chive and thyme loaf, a plain white one and a mix of wholemeal and white and, they were all as good as each other.

But the very best thing about it is that it makes the house smell delicious for very little effort!

The recipe came from Janet who writes at Simply So Good and can be found here. She has pictures every step of the way and it is definitely worth having a go.

The English version (because Janet does it in American cups) of the main four ingredients are:

400g Strong bread flour

½ teaspoon of dried yeast

1 teaspoon of sea salt

300ml tepid water

To make it cheese and chive, I added:

50g strong cheddar cheese

1 teaspoon of dried chives

There you are soft, chewy, fresh bread!

Enjoy!

*Tip: Add 200mls of kettle hot water to 100mls of tap cold water and viola, tepid water!

A ‘Welcome to The Glade’ Lemon Drizzle cake

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We were the sixth family to move into The Glade. Most families that have moved in since have been welcomed with a Lemon Drizzle cake.

(If you are reading this and you have moved in and didn’t received a cake,  let me know and I will hasten to rectify the situation ASAP).

People are often impressed with this particular cake, however in the spirit of sharing, I am about to take one for the team and, give the game away about how simple this cake really is.

This recipe is so old that I have had to convert it to metric.

Ingredients

Cake

170g self raising flour

110g butter

1 teaspoon of baking powder

170g sugar

2 large eggs

6 tablespoons of milk

Finely grated rind of a lemon or 2 drops of lemon extract

Toothpick

Drizzle

110g sugar

Juice of large lemon

Method

1. Pre heat the oven to 160c

2. Add all the cake ingredients together in a bowl and mix, see photo below for proof

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3. Pop the mix into a lined cake tin, I use a round one but this will fit into a 2lb  loaf tin too

4. Bake for 35-40 minutes until a toothpick comes out of the centre clean

5.  When the cake is in the oven make the drizzle by adding the freshly squeezed lemon juice to the sugar and mix

6. As soon as it is baked take a toothpick and make lots of holes in the top of the cake

7. Pour the drizzle mixture over the top

Enjoy!

*Tip: Before squeezing lemons put them in the microwave for 30 seconds then you will get more juice!

Banana Bread with er……..dark chocolate chunks!

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So sorry but, in my humble opinion, dark chocolate is a natural addition to anything with banana in it. Am I right?

That said you can leave it out it you want to be a bit healthier.

In this household there is never a problem with bananas being left to go black and soft, we go through kilos each week. Therefore, I have to wait until at 4 bananas present themselves in that ‘almost only good for the bin’ state at the supermarket.  It’s a thin line. Then I get my “I am having them and will not be beaten” face on.

Ingredients

110g butter

200g sugar

4 mashed bananas

2 eggs

1/2 teaspoon of vanilla extract

190g flour

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

100g dark chocolate (completely optional) or walnuts or both

Method

1. Pre heat the oven to 170oc

2. Cream butter and sugar together until really pale and fluffy

3.Add mashed bananas, eggs and vanilla extract to the mixture and mix really well

4. Add flour, bicarbonate of soda, and salt and mix

5.Add chocolate or any other additions to the mix now

6. Put the whole of the mixture in a lined 2lb loaf tin

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7. Place in the oven for 1 hour

8. Enjoy!