Categories
Recipes

Yum Yum Brownie Muffins

Ingredients

  • Fresh berries, for serving
  • 1 can 100% pure pumpkin
  • 1 box devil’s food cake mix

Method

1) Preheat the oven to 200°C.
2) Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform.
3) Cook’s Note: Do not add any other ingredients that may be mentioned on the cake mix box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!
4) Place batter into a 12-cup muffin pan lined with foil baking cups and/or sprayed with non-stick spray. Place pan in the oven and bake until a toothpick inserted into the centre of a muffin comes out clean, about 20 minutes.
5) Allow to cool slightly and then serve. Garnish with fresh berries, if
using. Enjoy!

Categories
Recipes

Pineapple Upside Down Cake

Ingredients

For the cake

  • 1 tsp baking powder
  • 150g sugar
  • 180g plain flour
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 20g sweetened desiccated coconut
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 tsp lemon juice
  • 135g brown sugar
  • 60g unsalted butter
  • 5-6 slices tinned or fresh pineapple rings

For the fruit base

  • 80ml vegetable oil
  • 180ml buttermilk

Method

1) Preheat the oven to 175°C.
2) Place a 9-inch ovenproof pan on a burner on medium heat. Melt the
butter and brown sugar, stirring until melted and bubbling. Stir in the
lemon juice, then remove the pan from the heat. Arrange the pineapple
slices in this syrup so they are close together but not overlapping. Set
aside.
3) In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a
separate bowl, sift the flour, sugar, baking powder, salt, baking soda
and nutmeg. Add this to the buttermilk mixture and whisk until just
blended. Stir in coconut. Pour the batter over the pineapple slowly (so
as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester
inserted in the centre of the cake comes out clean. If using fresh
pineapple, the cake may need an extra 5-10 minutes baking time. Let
the cake cool for 30 minutes in the pan. Place a serving plate over the
cake and invert the pan, lifting it to reveal the pineapple now on top.
Serve warm or at room temperature.

Categories
Recipes

Carrot and Orange Cake

Ingredients

  • 2 tsp ground cinnamon
  • A pinch of ground ginger
  • 2 tsp bicarbonate of soda
  • 350g self-raising flour
  • Zest of 2 oranges
  • Raisins 200g
  • 350g light brown sugar
  • 6 medium eggs, beaten
  • 280g grated organic carrots
  • 275ml sunflower oil

Method

1) Preheat oven to 180C or 160C for fan ovens.
2) Pour the oil onto the sugar and stir well. Pour this mix onto the beaten eggs and lightly mix with spoon.
3) Stir in the grated carrots, raisins, and orange zest.
4) Mix the spices and bicarb well into the flour, add flour mix to wet mix, stir well with spoon.
5) Pour the runny batter into the tin and bake for 45-50 minutes. Check after 30 minutes as ovens do vary. The cake should be well risen and
springy, check with a knife to make sure it’s cooked inside. Once
ready, turn out onto a wire rack.
6) You can eat this delicious cake just as it is with some tea.
Alternatively, you can cover in orange zest butter cream, or drizzle with
fondant icing sugar mixed with orange juice in a criss cross pattern.
Gorgeous!

Categories
Recipes

No Butter Ginger Cake

Ingredients

  • 1 carton drinking chocolate
  • 5 balls stem ginger finely chopped (this comes in a jar with syrup)
  • A small drizzle of the ginger syrup
  • 3 beaten eggs
  • 2 cartons self raising flour
  • 2 cartons of caster sugar
  • 1 carton of sunflower oil
  • 175g carton plain yoghurt (the measurements for the rest of the cake
  • are measured using the empty yoghurt carton)

Method

1) Grease and line a 7-inch round cake tin.
2) Pre heat oven to 170°C/Gas mark 3.
3) Place all the ingredients in a bowl and beat together, pour the cake
mixture into the prepared tin and bake in the middle of oven for
approximately 1 hour 45 minutes or until skewer comes out clean from
the middle.
4) Leave to cool in the tin for about 10 minutes , turn the cake out onto a wire rack, then brush the top of the cake with some ginger syrup from the jar. Set aside until cold.

Categories
Recipes

Chocolate Beetroot Cake

Ingredients

  • 1 level tsp bicarbonate of soda
  • 1 level tsp baking powder
  • 1⁄2 tsp salt
  • 1⁄2 tsp vanilla extract
  • Damson jam (to fill the cake)
  • Grated zest of a large orange
  • 200g plain flour
  • 1 heaped tsp allspice
  • 100g dark muscavado sugar
  • 200g soft light brown sugar
  • 300ml sunflower oil
  • 300g vacuum packed beetroot (without vinegar), drained
  • 100g cocoa powder
  • 3 large eggs

Method

1) Grease and line the bases of two 18cm (7″) sandwich tins with baking paper.
2) Pre-heat the oven to 190°C (fan 180°C).
3) Using a food processor, blend the eggs, sugars and oil together until
thick and creamy. Remove to a large mixing bowl.
4) Chop the beetroot into a smooth puree in the food processor.
5) Add the cocoa powder and allspice to the beetroot and blend
together.
6) Add to the egg mixture and stir together.
7) Sift the dry ingredients into the bowl, adding the vanilla extract and
orange zest and fold with a metal spoon until well incorporated.
8) Divide the mixture between the two sandwich tins and bake for
approximately 35 minutes, or until an inserted cocktail stick comes
out clean. The cakes will be quite dark in colour.
9) Allow to cool on wire racks.
10) When completely cold, sandwich together with damson jam (approx 1⁄2 a jar).

 

Categories
Recipes

Twiggy’s Coconut Cake

Ingredients

  • 1 egg
  • 125ml milk
  • 1 tsp vanilla extract
  • 75g butter
  • 1/2 tsp lemon zest
  • 75g sugar
  • 50g desiccated coconut
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 200g plain flour

Method

1) Pre-heat oven to 180°C/350°F/gas mark 4. Sift flour, salt and baking powder together in a bowl. Rub in butter until it feels like fine
breadcrumbs. Add coconut, lemon zest and sugar.
2) In a separate bowl beat egg, add 100ml/31⁄2 fl oz milk and vanilla
extract. Make a hole in the flour mixture and add liquid egg/milk mix.
Blend altogether until mixture has a stiff consistency. Add the
additional milk if needed.
3) Place in a greased 15cm (6 inch) cake tin and bake at
180°C/350°F/Gas Mark 4 for 40 minutes or until an inserted knife in
the middle comes out clean.

Categories
Recipes

Banana Walnut Bread & Butter Pudding

Ingredients

  • 2 bananas roughly diced into 2cm chunks
  • 55g unsalted butter, softened
  • 30g toasted walnuts, roughly chopped
  • 55g dark chocolate chips
  • Icing sugar for dusting
  • 10 thick slices of white bread, crusts cut off
  • 200g caster sugar
  • 220ml milk
  • 625ml double cream
  • 2 vanilla pods or a few drops of vanilla essence
  • 8 egg yolks
  • Butter for greasing

Method

1) Preheat the oven to 175°C and grease a baking dish with butter.
2) Pour the milk and cream into a saucepan. Split the vanilla pods and
place them in the saucepan. If using vanilla essence add this to the
milk and cream. Bring to the boil, take off the heat and allow to cool.
3) In a bowl whisk the egg yolks and sugar, then using a sieve strain the
cream and milk into the eggs and sugar, stirring continuously.
4) Butter the slices of bread and cut into four triangles.
5) In the baking dish, starting at one end, place three triangles of bread,
then sprinkle with some banana, walnuts and chocolate drops. Repeat
this process until all of the bread, bananas, walnuts and chocolate
chips are used up. Carefully pour over the custard. Leave to stand for
20 minutes pushing down on the bread occasionally. The idea is for
the bread to soak up the custard.
6) Place the baking dish in a larger baking tray half filled with boiling
water and place in the oven for 30 minutes until cooked but with a
slight wobble. Do not allow the custard to overcook otherwise it will
scramble.
7) Leave to rest for ten minutes. Dust with icing sugar before serving.

Categories
Recipes

Coconut-lime pudding cake

Ingredients

  • 175ml tinned unsweetened coconut milk
  • 0.25 tsp salt
  • Toasted coconut, for garnish, optional
  • 120ml limeade concentrate, thawed
  • 3 large eggs at room temperature, separated
  • 150g caster sugar
  • 35g plain flour
  • 30g unsalted butter, softened, plus extra to grease the tin

Method

1) Start boiling the water when you turn the oven on so it’s ready when
the cake goes into the oven. Separate the eggs while the lime
concentrate thaws in the microwave. Position a rack in the centre of the
oven and preheat the oven to 160C/Gas 3. Lightly butter a 1L gratin dish or 20cm round cake tin and set it in a roasting tin.
2) Beat the 30g butter with 100g of the sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk and salt.
3) For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them. In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 50g granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
4) Pour the batter into the prepared dish or tin and add enough boiling
water to the roasting tin to come halfway up the side of the dish or cake tin. Bake about 35 mins or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 mins.
5) Serve warm, garnishing each serving with toasted coconut, if desired. Cook’s Tip: Baking the cake in a water bath ensures that it will bake evenly and retain its luscious, saucy bottom.

Categories
Recipes

Strawberry Shortcut Cake

Ingredients

  • 1 tsp vanilla essence
  • 1 (85g) package strawberry flavoured jelly mix (recommended: Jell-
    O)
  • Fresh strawberries, for garnish
  • 30g icing sugar
  • 240ml double cream
  • 500g fresh strawberries, sliced
  • 2 tbsp cognac
  • 50g caster sugar
  • 1 (520g) box strawberry cake mix

Method

1) Preheat oven to 180C/Gas 4.
2) Follow cake directions as written on cake mix box.
3) Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 mins. Invert and release cake onto a decorative platter.
4) Whip cream with icing sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
5) Make jelly as directed on box. Refrigerate jelly mix but do not let it
harden, it should cool to a liquid consistency.
6) Using a straw, poke holes all over the cake. Pour jelly into holes and
spread over the top of the cake.
7) Spread layer of macerated strawberries on top of cake. Spread layer
of whipped cream on top of the strawberries, making pretty swirls and
ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hrs.

Categories
Recipes

Caramel Cake

Ingredients

For the filling

  • 115g butter
  • For the icing
  • 1 tsp pure vanilla essence
  • 225g packed dark brown sugar
  • 80ml double cream, more if needed
  • 225g chopped nuts, optional
  • 1 tsp pure vanilla essence
  • 1 (500g) box icing sugar
  • 225g packed light brown sugar
  • 60ml milk
  • 4 eggs
  • 450g caster sugar
  • 230g butter, room temperature
  • 680g self-rising flour, sifted
  • 240ml milk
  • 115g butter
  • For the cake
  • 1 tsp pure vanilla essence

Method

1) Preheat the oven to 180°C/Gas 4. Grease and flour three (23-cm)
cake tins.
2) Using an electric mixer, cream the butter until fluffy. Add the caster
sugar and continue to beat well for 6 to 8 minutes. Add the eggs one at
a time, beating well after each addition. Add the flour and milk
alternately to the creamed mixture, beginning and ending with the
flour. Add the vanilla and continue to beat until just mixed.
3) Divide the batter equally among the prepared tins. Level the batter in each tin by holding the tin 10cm above the counter and dropping it flat onto the counter. Do this several times to release any air bubbles and ensure you get a more level cake. Bake for 25 minutes or until golden brown.
4) While the cake is baking, make the filling. In a saucepan, combine the butter, brown sugar and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from the heat and stir in the vanilla.
5) Remove the cake layers from the oven and allow the cake to remain in the tins as you prepare to stack and fill. Remove the first layer and
invert onto a cake plate. Pierce the cake layer with a toothpick over the
entire surface. Spread a third of the filling mixture on the cake layer.
Top with the second layer and repeat the process for the second and
third layers.
Cook’s note: As you stack the layers together, use toothpicks to stick
them together and prevent the cake from shifting.
For the caramel icing:
1) Melt the butter in a saucepan over medium heat and stir in the brown sugar and cream. Bring to a boil and transfer to a mixing bowl.
2) Add the icing sugar and vanilla. Beat with a handheld electric mixer
until it reaches a spreading consistency. At this time it may be
necessary to add a tablespoon of double cream, or more, if the icing
gets too thick. Be sure to add the cream in small amounts because
you can always add more, but you can’t take any away.
3) Ice the cake and sprinkle the top with chopped nuts, if desired.