Tuesday, 1 December 2009
125g plain flour
1/2 tsp bicarb soda
50g soft brown sugar
50g caster sugar
1 tsp vanilla extract
70g butter (softened)
1 large egg, beaten
100g dark chocolate, roughly chopped
preheat oven to 180c, and grease 2 baking sheets
Put flour, bicarb, both sugars, vanilla extract and butter into a food processor for a few seconds. Blend in egg briefly then chopped chocolate.
Divide mix into 8, and place 4 blobs, well-spaced (so they don't join together - which some did anyway with our wonky sheets), onto each baking sheet and bake for 10 minutes or till golden. Allow to cool for a few minutes before lifting onto wire racks to cool completely.
Decorate with melted dark chocolate - Sam put chocolate sprinkles and mini marshmallows on to the chocolate while still wet.
Sunday, 29 November 2009
Tuesday, 17 November 2009
Thank you to Ralph Sinclair for his winning Tart recipe.
150g digestive biscuits
75g caster sugar
120g unsalted butter, melted
200g cream cheese
200g peanut (or other nut) butter
100g caster sugar
120ml double cream
80g caster sugar
125ml double cream
70g dark chocolate
60g unsalted butter
Preheat the oven to 180C/350F/gas mark 4. First make the crust. Put the biscuits into a plastic bag and bash into fine crumbs (or blitz in a food processor). Mix with the sugar and butter, then press into the base and sides of a loose-bottomed 23cm flan tin. Put the tin on a tray (some butter may seep out during cooking) and bake for eight to 10 minutes. Press against the sides if it pulls away a bit, then leave to cool.
Mix the cheese with the peanut butter and sugar. Whip the cream to stiff peaks - do not overbeat. Fold into the peanut mixture, then spoon into the cooled crust and smooth it down so it's 0.25cm from the top.
For the topping, put the sugar and cream in a pan, bring to a boil, lower the heat and simmer for six minutes without stirring. Remove from the heat, cool slightly and stir in the chocolate and butter until melted. Pour over the tart and chill for at least three hours or overnight.
Tuesday, 27 October 2009
Saturday, 24 October 2009
This fantastic cake scored second place in the Cake catergory
175g dark brown soft sugar
80ml sunflower oil
40ml walnut oil
200g wholemeal self-raising flour
1½ tsp bicarbonate of soda
3 tsp mixed spice
Grated zest 1 orange
200g grated carrots
100g cream cheese
(You can vary the Quark/cream cheese ratio to taste)
20 g caster sugar
2 tsp vanilla extract
1 tsp ground cinnamon
Juice ½ orange
1 tblsp lemon juice
40g dark brown soft sugar
Grease/line the base of an oblong cake tin (15cm x25cm)
Preheat the oven to 170º C
Whisk the sugar, eggs and oil together. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, adding in all the bits of bran that stay in the seive. Stir together, then fold in the orange zest, grated carrot and the sultanas/raisins. Spoon into the tin and bake for 35-40 minutes, until it has risen all over and feels firm and springy in the middle.
To make the topping mix all the ingredients well together in a bowl, then cover with clingfilm and chill in the fridge for an hour or so.
For the syrup just whisk together the fruit juices and sugar so that all the sugar is dissolved.
When you take the cake out of the oven, stab it all over with a skewer (or, in my case, a mini screwdriver from a Christmas cracker) and spoon the syrup over evenly. Leave it to cool in the tin so the syrup soaks in.
When the cake has completely cooled, take it out of the tin, spread the topping over evenly with a palette knife (wavey pattern optional) and lightly dust with more cinnamon.
Thursday, 22 October 2009
100g soft brown sugar
50g runny honey
50g malt extract
25g apricot conserve
50g pecan nut halves
50g walnut halves
30g pumpkin seeds
30g sunflower seeds
30g hemp seeds
75g dried apricots
75g dried dates
75g dried figs
50g dried cranberries
Preheat the oven to gas 5 and line a 26 x 17 cm tin with baking parchment.
Chop the pistachios, walnuts and pecan halves into pieces (try to make them about the same size as the pumpkin and sunflower seeds).
Cut the apricots, dates and figs into chunks about the same size as the cranberries.
Stir the nuts, seeds and chopped fruit together with the oats until well mixed.
Meanwhile, ask an adult to melt the butter with the sugar, honey, apricot conserve and malt extract in a large saucepan, and stir until the sugar disolves. Let the mixture boil for a couple of minutes and keep stirring.
Take the saucepan off the heat, add all the other ingredients and stir well. Spoon the mixture into the tin and spread it out evenly. Bake for about 20 minutes.
Leave to cool in the tin for 10 minutes and then turn out and cool completely before cutting into bars.
These keep well for 10 days and are great as an after school snack, or to take on days out or camping trips.
Tuesday, 20 October 2009
200g SR flour
225g unrefined caster sugar
225g very soft salted butter
1 teasp baking powder
1 teasp vanilla extract
3-4 tbsp milk
Put all but milk in food processor and whiz but not too long. Then add bit of milk and pulse a couple of times. Pour into two greased pans and bake at 180C for 25 minutes. That's it
I sandwich first with Tiptree raspberry jam, a punnet of raspberries and then about 250ml double cream whipped with a tiny bit of icing sugar and second sponge. Then sprinkle a dusting of icing sugar over finished cake. Voila!
Friday, 16 October 2009
165g caster sugar
190g plain flour
1 tsp baking powder
2 tblsp cocoa powder
100g dark chocolate melted
200ml double cream
vanilla icing sugar
dark cherry conserve
Preheat oven to 160c. Cream butter + sugar till light and creamy. Add eggs one at a time, beating well. Sift over flour, baking powder + cocoa and beat till combined. Fold through milk and stir in melted chocolate. Spoon mixture into cake cases and bake for 25 - 30 mins till well risen and springs back when touched. Cool thoroughly.
Cut a slanted circle around top of cupcakes, 8mm in from edge - the top will pop out. Whip 200ml double cream with a dessertspoon of vanilla icing sugar (vanilla pod kept in jar with sugar) till it holds its shape, but not too firm. spoon a generous teaspoon into one side of the hole. Fill the other half with cherry conserve, replace sponge top and sprinkle with icing sugar.
Saturday, 10 October 2009
We hope to post as many recipes onto the blog as possible so please do send us yours.
The judges begin their task
Fred and George Seedhouse fought off tough competition in the most popular category of Under 8s with their Very Nutty Energy Bars
For the second year running, champion chutney maker Col Baldwin picks up first prize, this time for his delicious Cottage Chutney
Hannah Jones winner of the Biscuits & Cookies category with her Chocolate & Crystallised Ginger Biscuits
Sally Williams cleaned up in the Cake category with her mini Black Forest Gateaux
Triumphant tart-maker Ralph Sinclair with his scrumptious Peanut Butter & Chocolate Tart
Sweeping the board with her Damson & Star Anise Preserve is a delighted Tamsin Thorne who picked up the top prizes in both the Sweet Preserves and the coveted Best in Show Award
Queen of the Classic Victoria Sponge, Nikki Sims
Top baker in the Over 8s , Anna Dillon and her Banana Bread
Monday, 14 September 2009
Our 3rd annual cookery competition is taking place this year outside the Review Bookshop on
Saturday 10th October
Please drop off entries between 10am - 12pm.
Winners to be announced at 3.00pm followed by the cake sale (of any entries that have been donated to the event) at 4.00pm.
Brownie points will be given for any cracking stories behind your entry. All winners and runners up will be awarded a lovely prize.
Entry forms and further info are available from Review.
All proceeds raised will be donated to Gumboots Community Nursery. Please contact us with details of any charity you'd like to nominate for next year.