tag:blogger.com,1999:blog-59643571143537149082024-02-19T16:19:21.641+00:00Mainly BakingSuellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.comBlogger781125tag:blogger.com,1999:blog-5964357114353714908.post-32167470104396072492021-12-28T10:46:00.003+00:002021-12-28T10:46:48.586+00:00Nigella's Cider and 5-Spice Bundt Cake ....<p style="text-align: justify;">....... <b><i>in a new bundt tin!</i></b> </p><p style="text-align: justify;">It's been a long time since I posted. I haven't been baking much, and what I did bake was nothing new - I seemed to need ease and reliability rather than experimentation. Perhaps that's a sign of the times; the unfamiliar is too worrying!</p><p style="text-align: justify;">I hadn't even done any festive baking in the run-up to Christmas; my daughter has embraced making mince pies as her contribution to Christmas feasting and it's sometimes easier to buy small amounts of treat-type food when you're on your own, and watching your weight - a packet of stollen bites or mince pies can be spread out over a few days, and a pack of individually wrapped biscuits lasts even longer.</p><p style="text-align: justify;">I had already planned to make a cake for Boxing Day, so that I could share it with the children and they could take the major part of it home with them. I'd also already planned to make <a href="https://www.nigella.com/recipes/cider-and-5-spice-bundt-cake">Nigella Lawson's Cider and 5-Spice Bundt cake</a>, to get away from chocolate and dried fruit, so when I received a new bundt pan as a present from my daughter it seemed that serendipity was playing a part!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYd_2MOgK43K3KlreJzQqNwbqFX3Qg8tgNt4LDjl7q4nV8xgQ-E_1pyJRC7-1wqe6OndsBSdc54RKvHNNgmGUeTCPwB6ukfg3k2I1Umgb5xfq_rFsfh6QO4SQVKLjmQRnEsNPoDWDabEznOZtqCMTzLkuW5IcCqElE2oa2KgSSnN7fH6bwoueh0Nsy=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYd_2MOgK43K3KlreJzQqNwbqFX3Qg8tgNt4LDjl7q4nV8xgQ-E_1pyJRC7-1wqe6OndsBSdc54RKvHNNgmGUeTCPwB6ukfg3k2I1Umgb5xfq_rFsfh6QO4SQVKLjmQRnEsNPoDWDabEznOZtqCMTzLkuW5IcCqElE2oa2KgSSnN7fH6bwoueh0Nsy=s320" width="320" /></a></div><br /><p></p><p style="text-align: justify;">The design of the pan is called Autumn Wreath, so it didn't look very festive, but I decided that really didn't matter, as I could cover everything with frosting and festive sprinkles if I needed to. Fate took a hand there, too, as I didn't have enough icing sugar to make enough frosting to completely cover the cake, but as you can see from the photos, the design didn't stand out really well on the dark cake. In the end, a drizzle of glacé icing was enough to confound the eye, so that all you saw was a wreath-shaped bundt! Unfortunately the lighting conditions weren't right to get a photo of the cake at that stage.</p><p style="text-align: justify;">I really love this cake - it's very similar to a gingerbread but the 5-spice gives a savoury edge to the flavour. It was the first time I'd made it for the children and they both liked it too, and were eager to take their share away with them.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9oSSLrL4EF4Y0HRsnoGCID2R2HxKPybW6WzDSBlCzTw8hdr8HE4rNYjzQbhwktM2vuI7nudl-nUUrMiVbLNph1bQd4UOFXkn2o44un8yWPA1hw0iDjKJKwv7_nEsF_4nz_a8cIwFGsoKHVmZ2jJVVm8Fterb21huMoyTLnY0enKw56QsarS0DEOB-=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9oSSLrL4EF4Y0HRsnoGCID2R2HxKPybW6WzDSBlCzTw8hdr8HE4rNYjzQbhwktM2vuI7nudl-nUUrMiVbLNph1bQd4UOFXkn2o44un8yWPA1hw0iDjKJKwv7_nEsF_4nz_a8cIwFGsoKHVmZ2jJVVm8Fterb21huMoyTLnY0enKw56QsarS0DEOB-=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">I'm going to try the pan again soon with a light coloured cake, to see if the details of the design show up better. The design is quite shallow, but I expected the pattern on the cake to be crisper. A closer look at the photo shows a lot of tiny holes on the surface of the cake, so I think the light texture of the cake contributed to the disappointing finish. Hopefully the right recipe will show an improvement in the appearance.</span></div><p></p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-61637221819949556712021-09-26T15:39:00.000+01:002021-09-26T15:39:14.601+01:00Instant Coffee Banana Bread<p>Faced with over-ripe bananas, yet again, but wanting to try something different, I came across <a href="https://www.bbc.co.uk/food/recipes/instant_coffee_banana_01958">this recipe</a> from Matt Tebbutt and BBC's Saturday Kitchen. It adds coffee and (optional) chopped chocolate to banana bread - of course I added the chocolate! This was a straightforward recipe to follow, and didn't give me any problems.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1omjX48xbpjaPrR7RGniSJj6HDh8pRPMTXqlSQd-wC8w3u0FZ2LfIBE3_FVuNZKUBMxAiprdxHjzE88V6xH8vrot8g9HGItTe3q-a4psoFS31_yfvNX9sY8plCC7igC-SK2dUtoEclMA/s2048/DSCN1744.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1omjX48xbpjaPrR7RGniSJj6HDh8pRPMTXqlSQd-wC8w3u0FZ2LfIBE3_FVuNZKUBMxAiprdxHjzE88V6xH8vrot8g9HGItTe3q-a4psoFS31_yfvNX9sY8plCC7igC-SK2dUtoEclMA/s320/DSCN1744.JPG" width="320" /></a></div><br />This made a pleasant enough loaf cake, but didn't convince me that any of the added flavours - chocolate, coffee and nutmeg - actually improved the basic premise of banana bread, which is that you want it to taste mostly of bananas. <div><br /></div><div>I've just noticed that when I used <a href="https://mainlybaking.blogspot.com/2015/11/banana-chocolate-and-brazil-nut-loaf.html">chocolate in a banana cake once before</a>, I didn't really like the result that time either, but thought the issue was too much chocolate. I'll be sticking to adding dried fruit and/or nuts in future.<p></p></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com3tag:blogger.com,1999:blog-5964357114353714908.post-11632579116402398252021-08-30T15:45:00.000+01:002021-08-30T15:45:28.507+01:00Sultana and Lemon Buckwheat Flapjacks<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg610RKea2yHZknPUCZflRoKjVaiEevOskpqZeZLvJ9Flu0AHNHMTtTDa2Z7mKrpfkDTPGwifXJMLaualsJSh6WjG8Pka8GGjAlFCi4O0ebK1VAMQrVRmBEntMH09T-jwY3sbu0a7vl8Fk/s2048/DSCN1767.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg610RKea2yHZknPUCZflRoKjVaiEevOskpqZeZLvJ9Flu0AHNHMTtTDa2Z7mKrpfkDTPGwifXJMLaualsJSh6WjG8Pka8GGjAlFCi4O0ebK1VAMQrVRmBEntMH09T-jwY3sbu0a7vl8Fk/s320/DSCN1767.JPG" width="320" /></a></div>For some long forgotten reason, I have buckwheat flakes in my store of baking ingredients and they need using soon. They look like rolled oats, so I wondered if they would make good flapjacks. I was relying on them having the same sort of absorbency as rolled oats, but in case they hadn't, I decided to use them 50:50 with oats for the first trial, and take a tip from Lynn Hill at <a href="https://traditionalhomebaking.com/">Traditional Home Baking</a>, and add 50g of plain flour to my usual recipe. This makes the flapjacks softer and less sticky, so if absorbency was a problem, extra flour would help.<p></p><p>In case the flapjacks didn't work well, I used some of the cheapest add-ins that I had - sultanas. I also had a couple of lemons in the fridge which really needed using up, so added the zest of both of them to the mix. This turned out to be a flavour combination which worked really well.</p><p>I needn't have worried. Although the flapjack mixture initially looked wetter than usual, everything was absorbed during baking and the flapjacks emerged from the oven looking as good as ever! </p><p>I tasted both the buckwheat flakes and oats raw, and although some online sources describe buckwheat as nutty and slightly bitter, I thought they were both equally bland and tasteless. So although buckwheat probably isn't something one would use to add flavour to anything, it does have <a href="https://www.bbcgoodfood.com/howto/guide/health-benefits-buckwheat">nutritional benefits</a>. It is gluten-free, high in fibre and magnesium and relatively high in protein.</p><p></p><p>The recipe is very simple: </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEXeItfF3PjduM3nezPKELpMOzRIVhYMjtslwAsYPGaSS8OZeX9htpQ5bfR6uYFviHpD6uZPZfpXCx4c6Ojt1MECniCR7DMnlbwwLtzR_mfz3kQNagu3v53D6c4-KwwmuqKOotQOVSbs/s2048/DSCN1769.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEXeItfF3PjduM3nezPKELpMOzRIVhYMjtslwAsYPGaSS8OZeX9htpQ5bfR6uYFviHpD6uZPZfpXCx4c6Ojt1MECniCR7DMnlbwwLtzR_mfz3kQNagu3v53D6c4-KwwmuqKOotQOVSbs/s320/DSCN1769.JPG" width="320" /></a></div>Melt together <b>160g butter, 70g golden syrup and 100g sugar.</b> (I usually use light muscovado, but only had soft brown sugar in stock - even white would do!) This can be done in a bowl in the microwave, or a pan on the hob. Only heat until the butter has melted; don't let the mixture boil. To this mixture add <b>120g rolled oats, 120g buckwheat flakes</b> (or use all oats), <b>50g plain flour, 100g sultanas</b> and the finely grated<b> zest of 2 lemons.</b> Mix well until everything is combined evenly. Tip into a 2<b>0cm square shallow baking tray</b>, lined with baking paper, spread evenly, then press down firmly. Bake at <b>180C/160C fan for 25 minutes</b>, until golden brown. <div><br /></div><div>Rest for 5 minutes, then mark into bars or squares with a sharp knife. Leave in the tin until cold - they may crumble if lifted while warm<br /><p></p><p>This gives soft, chewy flapjacks - if you like them crisper, bake for a few minutes longer. If you like sticky flapjacks, leave out the flour.</p><p><br /></p></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com2tag:blogger.com,1999:blog-5964357114353714908.post-2252387642123676642021-07-19T15:17:00.002+01:002021-07-19T15:20:01.065+01:00Marbled Bundt Cake (Chocolate, Orange and Chilli)<p>I returned to another old favourite for my son's 40th birthday cake. Both he and I have birthdays in the first half of July, so in truth, it was a shared cake, and he expressed no preference as to what I baked.</p><p><a href="https://www.food.com/recipe/alice-medrichs-tiger-cake-225113"></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH5PNMsn_CE5zc1pAZBoxS8trcCy6L9eEtk-D4LrhdrMm51Ck3Nqpti7jNgbyb9yD7FTgbVRAYOMXLWUwd3AECd52B5DSNNQeR40_NaR84UGr8oD6SKs3-clswMqgjXQ3sG1dao-wcq0/s2048/DSCN1749.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH5PNMsn_CE5zc1pAZBoxS8trcCy6L9eEtk-D4LrhdrMm51Ck3Nqpti7jNgbyb9yD7FTgbVRAYOMXLWUwd3AECd52B5DSNNQeR40_NaR84UGr8oD6SKs3-clswMqgjXQ3sG1dao-wcq0/s320/DSCN1749.JPG" width="320" /></a></div>The recipe originally came from <a href="https://www.food.com/recipe/alice-medrichs-tiger-cake-225113">Alice Medrich</a>, but over the years I've made a few tweaks. Most importantly I've reduced the size of the cake to fit the only bundt tin I have and converted the American cup measurements to metric weights and volumes. I've also replaced the pepper in the recipe with cayenne pepper, and added the finely grated zest of an orange.<p></p><p>The cake is made with oil (olive or sunflower, depending on whether or not you want the extra flavour of olive oil) and cold milk and eggs, so is quick to make without needing to wait for ingredients to get to room temperature. The two batters are just layered into the pan and the marbling is formed by the movement of the batters in the tin as the cake cooks.</p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfUmvoSBWSb6vRZanmRTJlNgtdMy0EYsE6UWq7-YVDd5rH9MQXJoztH-tmAMPsZ-eQ2-w82bHbE39Pp2VrSmafDAbDY4mhsZwCWlcmxIZpeY0cUNwtypcrVG9i4M8pejXFu_tvgqNRFI/s2048/DSCN1755.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfUmvoSBWSb6vRZanmRTJlNgtdMy0EYsE6UWq7-YVDd5rH9MQXJoztH-tmAMPsZ-eQ2-w82bHbE39Pp2VrSmafDAbDY4mhsZwCWlcmxIZpeY0cUNwtypcrVG9i4M8pejXFu_tvgqNRFI/s320/DSCN1755.JPG" width="320" /></a></div>I was a little disappointed with the frosting - it didn't flow as far as I'd hoped, and then didn't set as firmly as I expected either - but that might have been due to the temperature in the kitchen - it was the hottest day of the year! I wouldn't usually frost this cake, but it was for a celebration!<p></p><p>I used another favourite - a Mary Berry recipe - for the frosting. Melt 90g of dark chocolate and 30g of butter together, then beat in 1 tablespoon of golden syrup and 1 1/2 tablespoons of milk. If used straight away, it should be a glaze, although I usually wait until it's cooler before spreading it on top of a cake to give a fudgy frosting. This time I wanted a flowing glaze, but it was too thick to cooperate! </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RjSeov_PyTEOKe7U4mVid6anv-q7uX4boWXd5MDlvM8D85tvMc8Q3CzRS8BMlaxwqwBVhAU3mIh3-7Mp5cCTCP9tDJo2FHODxxB7YuDPNMdUnInR5f4kpzBZ3_XayDEr4ECSbYYcLQY/s2048/DSCN1758+crop.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1610" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RjSeov_PyTEOKe7U4mVid6anv-q7uX4boWXd5MDlvM8D85tvMc8Q3CzRS8BMlaxwqwBVhAU3mIh3-7Mp5cCTCP9tDJo2FHODxxB7YuDPNMdUnInR5f4kpzBZ3_XayDEr4ECSbYYcLQY/s320/DSCN1758+crop.jpg" width="320" /></a></div>The revised recipe for the cake is written out in full in <a href="https://mainlybaking.blogspot.com/2011/08/chocolate-chilli-and-orange-ripple-cake.html">this post here on my blog</a>, so there's no need to repeat it here. I will add that I now prepare bundt tins with a homemade lining paste, following Nancy Birtwhistle's recipe, which you can find in <a href="https://www.nancybirtwhistle.co.uk/recipes/malt-loaf/">this recipe</a> on her website. Once made, the paste (equal quantities of oil, flour and Trex cooking fat) keeps for many months in the fridge, in an airtight jar, and just needs bringing up to room temperature before use. I've used it for a few years now and it's never failed - the cakes have always released from the bundt tin perfectly.<p></p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-53215294337364802352021-06-13T14:53:00.004+01:002021-06-13T14:53:59.508+01:00Date and Lemon Banana Loaf<p>Another outing for <a href="https://thehappyfoodie.co.uk/recipes/banana-loaf">Mary Berry's Banana Loaf</a> recipe, which is so quick and simple to make. This time I added 100g chopped dried dates and the zest and juice of a lemon. Because of the lemon juice I left the milk out of the recipe.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDatML3w5ntPtHnWMHnbrYMYXBTm2l4UcrCSn9Omdp8vbbtD27w60wlcFZa5QdHVbwR1rRSTQ432HxETB14ev8-zRIJxpJfxhJwizgC-bnzsZYzKjVHB6t4TN-l6Sa3V0CuNC-DRTCrZ8/s2048/DSCN1725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDatML3w5ntPtHnWMHnbrYMYXBTm2l4UcrCSn9Omdp8vbbtD27w60wlcFZa5QdHVbwR1rRSTQ432HxETB14ev8-zRIJxpJfxhJwizgC-bnzsZYzKjVHB6t4TN-l6Sa3V0CuNC-DRTCrZ8/s320/DSCN1725.JPG" width="320" /></a></div><p>I only used lemon as a flavouring because I had some lemons to use up, but, in all honesty I think orange would have been a better addition to use. The lemon gave an odd tang to the flavour - not enough to spoil the cake, but just enough to know something wasn't quite right.</p><p></p><p>Apart from that, the cake was as good as usual - moist, with a well-textured crumb - and it's a cake which keeps well for a few days.</p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-28065623022649841782021-05-08T14:18:00.000+01:002021-05-08T14:18:05.472+01:00Helen Goh's Anzac Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMwRGil-LC4qem7hOgW_rif1XbbeWMeGFsrBf_twxIo93bJS3gTp60ecK5F4tSgyx51Z5EmiAt5No2xmVmYG0nmEIG_zOOPozjT3pUo-0tuwahWUgyMReO2xU5G9Fr-VNFJVEoKCqe5k/s2048/DSCN1723.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMwRGil-LC4qem7hOgW_rif1XbbeWMeGFsrBf_twxIo93bJS3gTp60ecK5F4tSgyx51Z5EmiAt5No2xmVmYG0nmEIG_zOOPozjT3pUo-0tuwahWUgyMReO2xU5G9Fr-VNFJVEoKCqe5k/s320/DSCN1723.JPG" width="320" /></a></div>I'm not sure what to think about <a href="https://www.goodfood.com.au/recipes/helen-gohs-anzac-cake-20210418-h1vady?fbclid=IwAR3OSKCOKpt41RKidTjoPLJ56KtcZQdeZ0p5fk0xE0FW41A-4a8bvwKka7Y">Helen Goh's Anzac cake</a> (from the Australian Good Food site), which is inspired by the ingredients of the traditional ANZAC biscuit. It's a lovely close-textured, moist cake, but without the topping, the flavour really wasn't anything special. The coconut milk used in the cake batter wasn't enough on it's own to give a really strong coconut flavour.<p></p><p>The problem was, the topping didn't work well for me! In fact, most of it ended up on the floor of the oven as it ran off the cake. The flavour was fine - a sort of caramelised coconut macaroon - but as well as just sliding off the cake, what was left didn't stick well, making the cake difficult to cut and serve.</p><p>I think part of the problem may be that UK baking tins are different in size to Australian tins - the recipe states using a 1kg capacity tin, whereas standard UK loaf tins are 450g or 900g. The difference didn't seem enough to matter to me, and indeed, it didn't for the cake itself. However, the cake rose above the top of the tin, and domed in the middle, meaning there was nothing to stop the topping sliding off as it warmed up again in the oven.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQP4KUJvYA3SJOBQNxuUbwKPpuOxZVk2JPh-1z1mi9dcIXECd3j0IQty5UxcZz4iD7S9d2YLl4CbjuSSn9KOMYIYBFDLN7dIUz-UYx4ocYVHMzrvPbdX9qDUhF_AMl6r96W_t_zyhUdwA/s2048/DSCN1718.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQP4KUJvYA3SJOBQNxuUbwKPpuOxZVk2JPh-1z1mi9dcIXECd3j0IQty5UxcZz4iD7S9d2YLl4CbjuSSn9KOMYIYBFDLN7dIUz-UYx4ocYVHMzrvPbdX9qDUhF_AMl6r96W_t_zyhUdwA/s320/DSCN1718.JPG" width="320" /></a></div>I'd like to repeat this cake, with either something extra in the cake, such as a spice, or some dried fruit, to make it better to eat without the topping, or with a different sort of topping. This could be a coconut frosting put onto the cooled cake, but I also wondered if a more traditional macaroon topping, adding egg, would stay in place better, both during and after cooking.<p></p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-6634146490921060952021-04-25T14:23:00.002+01:002021-04-25T14:23:35.516+01:00Biscoff Spread and Chocolate Chip Loaves<p>My second Easter bake, for my son, who would rather eat chocolate than dried fruit, was a variation on <a href="https://thebakingexplorer.com/biscoff-loaf-cake/">this recipe</a> from The Baking Explorer. At the end stage of making the batter, I stirred in 150g of chopped plain (70%) chocolate.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCE9VilT6DFdEHwp9-qiK6pJ2Y2v8AQsgCeEMbwHOUF75d9fukdiOAgakPAt5ls390Fe4EUhZb2JTpGJnDo7FDY1ZYJ1bWnJMDMYt_P0dY00C7nRs3JhCCVC-4Ebb0X8ig0zIjIYsOo4/s2048/DSCN1705.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCE9VilT6DFdEHwp9-qiK6pJ2Y2v8AQsgCeEMbwHOUF75d9fukdiOAgakPAt5ls390Fe4EUhZb2JTpGJnDo7FDY1ZYJ1bWnJMDMYt_P0dY00C7nRs3JhCCVC-4Ebb0X8ig0zIjIYsOo4/s320/DSCN1705.JPG" width="320" /></a></div><p></p><p>In order to share the cake with him, I decided to bake it in two 1lb loaf tins, and guesstimated that this would reduce the cooking time by 15 minutes, which turned out to be correct!</p><p>As I would be wrapping the cake to take it to him, adding a buttercream topping didn't seem a good idea, so I just dribbled some more melted chocolate over the cooled cakes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDobYIY6DBBWp7hUXDDHuyqXu148h9hZ3Y9q8h4g6_HRIg3-ltgegrAWyTO1mm_r8AZ3PD80x4YpbNNyV6tUfrKrvwnQV7xxLj5APV3bGe9zul8QIut5PpOX1n_x8Btod64bC96q6d9Q/s2048/DSCN1710.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfDobYIY6DBBWp7hUXDDHuyqXu148h9hZ3Y9q8h4g6_HRIg3-ltgegrAWyTO1mm_r8AZ3PD80x4YpbNNyV6tUfrKrvwnQV7xxLj5APV3bGe9zul8QIut5PpOX1n_x8Btod64bC96q6d9Q/s320/DSCN1710.JPG" width="320" /></a></div><p></p><p>As usual, I was disappointed that the Biscoff flavour wasn't stronger, but even though I anticipated this, I decided not to add any extra spices to the cake, as I didn't want the flavour to fight with the chocolate. In the end it was a good balance between the very subtle spices and chocolate. A little vanilla extract might have been an improvement!</p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-16719722225502168762021-04-07T10:27:00.003+01:002021-04-25T14:24:18.409+01:00Mincemeat and Marzipan Teabread<p>I can't say that I haven't eaten anything sweet for the last 10 weeks, but less activity during winter lockdown, coupled with a bit of over-eating around the New Year has meant I've been struggling with my weight again. It's easier not to bake and buy the occasional treat than to have home-made cakes and other goodies tempting me all the time.</p><p>However, Easter is a time of celebration, and even though the cold weather meant I wouldn't be meeting my children, I still felt we all deserved a treat. I delivered cake and Easter Eggs to them both, and put most of what I kept for myself into the freezer, to be rationed out.</p><p>I shared this Mincemeat and Marzipan Teabread with my daughter; the flavour of the spiced fruit in the mincemeat, together with marzipan, is reminiscent of the traditional Simnel Cake. The flavour obviously depends on the mincemeat ingredients.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLv_3CvBilqAEoFDapJi5UNhyphenhyphenjN_TUzlimBVMzf2mxqWRBxmbnF3vsvDhymwCg3Vt9e3HWbG0IrZuE2hzL1qSkhbgeivVTWCh3HcbAgtCsOoGc1HhNdoX33fa3hxSzSgCFz13Ew5FcYiw/s2048/DSCN1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLv_3CvBilqAEoFDapJi5UNhyphenhyphenjN_TUzlimBVMzf2mxqWRBxmbnF3vsvDhymwCg3Vt9e3HWbG0IrZuE2hzL1qSkhbgeivVTWCh3HcbAgtCsOoGc1HhNdoX33fa3hxSzSgCFz13Ew5FcYiw/w400-h300/DSCN1699.JPG" width="400" /></a></div><br /><p></p><div style="background-color: white; border-color: initial; border-style: none; border-width: medium; color: #222222; font-family: Roboto; font-size: 15.4px;"><strong><em>Ingredients:</em></strong></div><p><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">200g SR flour</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">100g cold butter, cut into small cubes</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">85g light muscovado sugar</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">110g marzipan, cut into small cubes</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">3 eggs* </span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">300g mincemeat</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="color: #222222; font-family: Roboto;"><span style="background-color: white; font-size: 15.4px;">6 crushed brown sugar cubes to sprinkle on top, or a couple of tablespoons of demerara sugar</span></span></p><p><i>*<span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">the eggs were mixed sizes - medium or smaller; 2 large eggs are usually enough, if the mincemeat isn't too dry</span></i><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><strong style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;"><em>Method</em></strong><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">Line a 2lb loaf tin with parchment, pre-heat oven to 180C (fan 160C).</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">In a large bowl, rub the butter into the flour, then stir in the muscovado sugar and marzipan cubes.</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">In a small bowl, lightly beat the eggs, then mix in the mincemeat to loosen it.</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">When the mincemeat is well distributed into the eggs, add this mixture to the flour mix and stir until evenly combined.</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">Transfer to the loaf tin and sprinkle generously with sugar.</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">Bake for 60-75 minutes**, or until a probe comes out clean. You may need to cover the top with foil towards the end of the baking time, if it's browning too much.</span><br style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;" /><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;">Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.</span></p><p><span style="background-color: white; color: #222222; font-family: Roboto; font-size: 15.4px;"><i>** the cooking time depends on how sloppy the cake batter is - a stiff batter will cook faster than a very loose one</i></span></p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-64211067248053382442021-01-16T10:55:00.000+00:002021-01-16T10:55:09.666+00:00Cranberry and Hazelnut Frangipane Tart<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKZgztAvx7Z5XKzZyJ6q-gi8umQnoTXiHfxTifVw2DW2lQxevDlW-6N4JAC27L0uJ5ksTTmxj3FhQCZU_2Xnz-Ok52CNvbHxQS9n3F6N5g6Y-MxWwIJ9lHxVTRKPrllAbs5VUmds30Hw/s2048/DSCN1669.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKZgztAvx7Z5XKzZyJ6q-gi8umQnoTXiHfxTifVw2DW2lQxevDlW-6N4JAC27L0uJ5ksTTmxj3FhQCZU_2Xnz-Ok52CNvbHxQS9n3F6N5g6Y-MxWwIJ9lHxVTRKPrllAbs5VUmds30Hw/s320/DSCN1669.JPG" width="320" /></a></div>Just before Christmas, I bought a jar of Christmas Cranberry Curd; just after Christmas I bought another - 'reduced to clear' so that the supermarket could get rid of unsold Christmas stock. I didn't have a clear idea of what to do with them at the time, but the idea of using some in a Bakewell tart type of thing slowly took shape. So, in my first baking session since Christmas, that's what I made.<p></p><p>I didn't have enough ground almonds, but I did have ground hazelnuts which needed using. I thought the hazelnut flavour might be better with cranberry, as it's much stronger than the flavour of almonds (in fact, you really need to add almond extract if you want a strong almond flavour in anything).</p><p>I also had some Trex cooking fat in the fridge, which needed using up too. I've never used Trex in baking (it was bought to make a lining paste for bundt tins) but it was past it's BBE date, so needed to be used. I did taste it to make sure it wasn't rancid, and it was fine. I substituted 1/4 of the butter in the pastry with Trex and just that amount was enough to make the pastry shorter than usual. The pastry dough seemed a little more difficult to work with, but it was worth it for the result, and didn't seem to affect the flavour greatly.</p><p><b>Ingredients</b></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhaS6baHONvv1EhIYJ9Pm6p7JSfLXFy_473Ch9O4wqx5MIOH-pr30XDPh9Bnpc49tj5r-ROj4Ib7kEVDvdt5cHAA3M9GXuElAV70c1Rdum21cg9NCiTDjIehCAM3ZQ_vXidjEIUFxhkM/s2048/DSCN1677+cropped.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1490" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhaS6baHONvv1EhIYJ9Pm6p7JSfLXFy_473Ch9O4wqx5MIOH-pr30XDPh9Bnpc49tj5r-ROj4Ib7kEVDvdt5cHAA3M9GXuElAV70c1Rdum21cg9NCiTDjIehCAM3ZQ_vXidjEIUFxhkM/s320/DSCN1677+cropped.jpg" width="320" /></a></div><ul style="text-align: left;"><li>Shallow 24cm tart/flan tin lined with chilled raw shortcrust pastry - no need to bake blind.*</li><li>200g of cranberry curd <i>(lemon curd or a jam of your choice can be used instead)</i></li><li>Frangipane - 100g softened butter, 100g caster sugar, 2 large eggs, 50g ground roasted hazelnuts, 25g ground almonds, 25g flour <i>(I used SR flour, but think plain flour, or more nuts would be better **</i>).</li><li>2 tablespoon of chopped roasted hazelnuts.</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Method</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread the cranberry curd over the base of the pastry case and return to the fridge while the frangipane is made.</div><div style="text-align: left;">Pre-heat oven to 200C/180C fan-assisted. Put a baking sheet in to heat up.</div><div style="text-align: left;">Make the frangipane by putting all the ingredients, except the chopped hazelnuts, into a bowl and beating until the mixture is light and fluffy and no specks of butter can be seen. Spread carefully over into the pastry case - I spoon small amounts of batter around the edge of the case then spread it inwards, so as not to move the curd or jam towards the edges of the pastry case, where it might erupt out of any gaps between the frangipane and pastry. </div><div style="text-align: left;">Use a teaspoon or a damp finger to try and seal the frangipane batter against the pastry sides, level the surface, then sprinkle over the chopped hazelnuts.</div><div style="text-align: left;">Transfer the tart to the heated baking sheet and bake at 200C for 10 minutes. Reduce the heat to 170C and bake for roughly another 25 minutes, until the frangipane isn't wobbling, and is golden brown in colour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5MViMX0mZzZHNYzrRR8y3OxA10623WffmkyrK2wt9bqi7ENp4PO2TcP3I-StBYs06vs7MB1jAsDIDjpNe_fFoHbeEaf5miyetYjpvrTjQT_3gxJ5303zGwKVWXl3DqaW_Y5dUxR9Y0Y/s2048/DSCN1673.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5MViMX0mZzZHNYzrRR8y3OxA10623WffmkyrK2wt9bqi7ENp4PO2TcP3I-StBYs06vs7MB1jAsDIDjpNe_fFoHbeEaf5miyetYjpvrTjQT_3gxJ5303zGwKVWXl3DqaW_Y5dUxR9Y0Y/s320/DSCN1673.JPG" width="320" /></a></div>* I made shortcrust pastry using 300g flour, 150g butter and Trex and water to mix to a dough. I wanted some pastry for something else, so made more than necessary for one tart case. I'm guessing starting with 200g flour would be enough for just the tart case, and you could make a sweet shortcrust (adding sugar and egg) if preferred.</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>** The tart puffed up while baking, which I expected, as I'd added some SR flour, but it didn't sink evenly when it cooled, leaving a puffy rim around the edge of the tart and a fragile crust on the frangipane. This hasn't happened to me before, but I'm now rethinking the use of SR flour in frangipane. I'll try plain flour next time, but all ground nuts can be used too; I like a little flour as it makes the frangipane lighter and more cakey than when just nuts are used, but that's a personal preference.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This tart was absolutely delicious. The tartness of the cranberry curd stood up well to the flavour of the hazelnuts. My only disappointment was that the curd seemed to be absorbed into the bottom of the frangipane mixture, so that there wasn't a well defined layer of curd left after baking, as there usually is with jam. When I checked the curd ingredients, I noticed that it contained agar as a gelling agent, which gave it a strange gloopy consistency, but may also explain the way it behaved in the tart, when heated. Fortunately, this didn't affect the flavour, only the looks.</div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com3tag:blogger.com,1999:blog-5964357114353714908.post-14198439935118174752020-12-23T16:06:00.001+00:002020-12-23T16:06:39.562+00:00The Triennial Chocolate, Fig and Ginger Panforte<p>For some reason, I have made this Panforte, for Christmas, at three year intervals - 2014, 2017 and again this year. Perhaps it's going to be a tradition!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQJwxqQPD6q47ZVdSityz_hasfGQMem-pERTNf05UDm5nmWQvlxWBmo9c-lcRgR6kHAtlHwr1_ZIeRJmwhLEOLCHOD6VEqrlmvjxe2KY7xos-mNo-01Ib4pPghN9Ri2OObZPbfv0k-xw/s2048/DSCN1658.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQJwxqQPD6q47ZVdSityz_hasfGQMem-pERTNf05UDm5nmWQvlxWBmo9c-lcRgR6kHAtlHwr1_ZIeRJmwhLEOLCHOD6VEqrlmvjxe2KY7xos-mNo-01Ib4pPghN9Ri2OObZPbfv0k-xw/s320/DSCN1658.JPG" width="320" /></a></div><br />Panforte is a particularly suitable Christmas treat this year, when, if we are meeting friends and family at all, it's on a very restricted schedule with regards to both numbers and time. It keeps for weeks after making, so however few of you there are to eat it, you'll get through it without any waste. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN454ktkIlk2MqYhVa3wvVSm3WVo50grS8Dk48lZaNHJ5_J1wb9SQqIJ3o-YaVELyukiZQ1c1cP_K7dobrYBooAv7R2uPcZqas3_494QJWEhlXyx71UR4GX27GDbQrI9ALEXV02pjPC5I/s2048/DSCN1666.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN454ktkIlk2MqYhVa3wvVSm3WVo50grS8Dk48lZaNHJ5_J1wb9SQqIJ3o-YaVELyukiZQ1c1cP_K7dobrYBooAv7R2uPcZqas3_494QJWEhlXyx71UR4GX27GDbQrI9ALEXV02pjPC5I/s320/DSCN1666.JPG" width="320" /></a></div><p></p><p>This year, this panforte will almost be all mine! Apart from a brief visit from both my children on Christmas Day for an exchange of presents and a meal together, the Covid restrictions mean, like many others, I'll be alone most of the time. That doesn't bother me - all I need is a good book to keep me happy, and it will only be a few days before we're all back into the routines of our lives. For me that can be quite hectic, as I volunteer at the local Food Bank, which has been very busy since the start of the pandemic.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR2kyaT5xcnQipVrASfAK9CaGytRXvzYZzgH8u0VDSlk_B23gn4kWnw7OkuAVSgCDeNrpvpllcUT8eOL5GLEwPy4Cs407yg4oE0vEtC4y98ADyFsm6brhJW0TlqGK-4GOmmIVJl_DWlU/s2048/DSCN1660.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR2kyaT5xcnQipVrASfAK9CaGytRXvzYZzgH8u0VDSlk_B23gn4kWnw7OkuAVSgCDeNrpvpllcUT8eOL5GLEwPy4Cs407yg4oE0vEtC4y98ADyFsm6brhJW0TlqGK-4GOmmIVJl_DWlU/s320/DSCN1660.JPG" width="320" /></a></div><p></p><p>I followed my <a href="https://mainlybaking.blogspot.com/2014/12/fig-chocolate-and-ginger-panforte.html">original recipe from 2014</a>, which was a compilation of several other recipes, in a quest for perfection. I could vary the flavours by changing the fruit, or leaving out the ginger, but this particular combination of chocolate, figs and ginger, together with the spices and hint of orange, works so well that I'm reluctant to make changes.</p><p style="text-align: center;"><i><b><span style="color: red; font-size: x-large;">Here's wishing you the best </span></b></i></p><p style="text-align: center;"><i><b><span style="color: red; font-size: x-large;">for this Festive Season, </span></b></i></p><p style="text-align: center;"><i><b><span style="color: red; font-size: x-large;">with hopes that 2021 </span></b></i></p><p style="text-align: center;"><i><b><span style="color: red; font-size: x-large;">will be better for all of us!</span></b></i></p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-61153735229457898692020-12-06T11:01:00.000+00:002020-12-06T11:01:57.334+00:00The 'Perfect' Malt Loaf?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5UPeLcex5ZvxvyDIJQbH69oipbvuN1z7PJFnOzBnT5yI0Knpfq_mK1w9DEqxNNrByFxMN-o-FwUdKU3jdb5ETlqxxFd2akuusSfFH3Tlf2TAhrKs0MkDAwnzIMZ-OL5CYMzdEFCPejA/s2048/DSCN1638.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5UPeLcex5ZvxvyDIJQbH69oipbvuN1z7PJFnOzBnT5yI0Knpfq_mK1w9DEqxNNrByFxMN-o-FwUdKU3jdb5ETlqxxFd2akuusSfFH3Tlf2TAhrKs0MkDAwnzIMZ-OL5CYMzdEFCPejA/s320/DSCN1638.JPG" width="320" /></a></div><div style="text-align: justify;">Ten years ago, I made <a href="https://mainlybaking.blogspot.com/2010/03/malt-loaf.html">Dan Lepard's Malt Loaf</a> and although it was tasty, it didn't bear much resemblance to the squidgy, moist Soreen Malt Loaves found in most supermarkets. </div><p></p><p style="text-align: justify;">Considering how long it is since I made that loaf, I can't help wondering why I haven't made one since, or why it's been on my mind so much, lately.</p><p style="text-align: justify;">Anyway, putting those questions aside, I thought I'd try <a href="https://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/08/how-to-make-perfect-malt-loaf-recipe">Felicity Cloake's 'Perfect' recipe</a> this time, as she does a lot of the leg work by comparing, and trying, available recipes from reliable sources, and taking the best elements from each. The only unknown factor is whether her tastes coincide with mine, but in this case, they fortunately did.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6UKpTqvosKzIwxkH8GpFuYLRXzrqYN5FG2NIm48Kh59uYpcOoLEiQgFTxTBQKfLH5T0RDyOr0sy-SQE1M7WkNMD4gS-KoJbajDywaAZi-qWZzzyxrocIrIBppFCxk_FjZahPyMfWkzQ/s2048/DSCN1642.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6UKpTqvosKzIwxkH8GpFuYLRXzrqYN5FG2NIm48Kh59uYpcOoLEiQgFTxTBQKfLH5T0RDyOr0sy-SQE1M7WkNMD4gS-KoJbajDywaAZi-qWZzzyxrocIrIBppFCxk_FjZahPyMfWkzQ/s320/DSCN1642.JPG" width="320" /></a></div><div style="text-align: justify;">I followed the recipe exactly (the suggested size of loaf tin is a standard 2lb tin) and it really couldn't have been simpler - mix the sugar, syrups, liquid (tea) and fruit together, leave to soak a while, then stir in the dry ingredients, transfer to the prepared loaf tin and bake. </div><p></p><p style="text-align: justify;">9 tablespoons of malt extract is 135mls, which was conveniently measured out by filling a 1/2 cup (125mls) to the point of overflowing. Lightly coating the measuring cup with oil ensured the malt extract flowed out easily too - no scraping out needed. </p><p style="text-align: justify;">I also followed the suggestion to wrap the cake in baking paper and leave for at least 2 days before cutting it, difficult though that was. Knowing cake is in the house is such a temptation, but it was worth the wait!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3CELS_ywgi6XGfQ53oBAmnoYNwV7ngoHd8lpS2FnzXDuIcsuMwMLSETveuVCYfLCuG3hVrtkXO-v_D38VcQ1Sg0C-Hco4Y4KY7qo9DXrvLPFuuz-HNV1aC8_LCWAVXQApsIEUtFL2Ls/s2048/DSCN1644.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3CELS_ywgi6XGfQ53oBAmnoYNwV7ngoHd8lpS2FnzXDuIcsuMwMLSETveuVCYfLCuG3hVrtkXO-v_D38VcQ1Sg0C-Hco4Y4KY7qo9DXrvLPFuuz-HNV1aC8_LCWAVXQApsIEUtFL2Ls/s320/DSCN1644.JPG" width="320" /></a></div><div style="text-align: justify;">The loaf was everything I'd expected - strongly flavoured with malt, moist, sticky and stodgy. It wasn't quite as squidgy as a Soreen loaf, but that was actually a point in it's favour for me. Much as I like Soreen, I don't like how a slice can be squeezed into a gummy ball about half it's size.</div><p></p><p style="text-align: justify;">So, was it 'perfect'? Very nearly!</p><p style="text-align: justify;">My only slight criticism was that the flavours of the prunes and the malt blended so well together that the prunes were only detectable as a change in texture. I think next time I will try making the loaf with a proportion of sultanas too, so that the fruit adds more flavour contrast.</p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-65843589926298754862020-11-26T09:31:00.000+00:002020-11-26T09:31:22.521+00:00Apple and Cranberry Cake<p></p><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"></span><div style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLq8UktfEjDnm7e5TGQ2E3rU5cpfBDiGxBULRgGxhUNfjXh48Ee9yqSCP31K1Ge82eEMXr276sHvq3j8FDz6gAdfIAdA0Pg00-huGKBcI6EpGQvmXB3FETsoAn7mE8tF-bvzqlrxbKEds/s2048/9064.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLq8UktfEjDnm7e5TGQ2E3rU5cpfBDiGxBULRgGxhUNfjXh48Ee9yqSCP31K1Ge82eEMXr276sHvq3j8FDz6gAdfIAdA0Pg00-huGKBcI6EpGQvmXB3FETsoAn7mE8tF-bvzqlrxbKEds/s320/9064.jpg" width="320" /></a></div>I usually make this cake, which is two layers of a scone-like dough sandwiching a layer of fresh and/or dried fruit, as a dessert. I often make it when I haven't got time to fuss around with pastry, as the result is very similar to a pie, but much easier to make. </span></div><div style="clear: both; text-align: justify;"><span style="text-align: left;">This time, I wanted to capture some of the essential flavours of Autumn, which is one of my favourite times of the year for seasonal baking. </span><span style="text-align: left;">So I used eating apples, dried cranberries and cinnamon in the filling, and some flaked almonds in the topping.</span></div></div></span></div><div><p></p><div style="text-align: left;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz4xaSb_HDKnQ3Ae-d5WevPJpjovOERDcPr48plfqx0bdnU576EWp-nkXp3_nbCOvYTKN8hCS-FJJrdiLQ-WGR-yITYJVaMaCVyadDBKWcNipL1LwQcCCnxmA-CAuErQPSr6uaT_aDW8/s2048/9061.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijz4xaSb_HDKnQ3Ae-d5WevPJpjovOERDcPr48plfqx0bdnU576EWp-nkXp3_nbCOvYTKN8hCS-FJJrdiLQ-WGR-yITYJVaMaCVyadDBKWcNipL1LwQcCCnxmA-CAuErQPSr6uaT_aDW8/s320/9061.jpg" width="320" /></a></div>Ingredients</i></b><br />150g butter<br />150g caster sugar<br />1 large egg<br />300g SR flour<br />3 eating apples, peeled, cored and sliced* <br />80g dried cranberries<br />1 teaspoon cinnamon<br />30g flaked almonds</div><div style="text-align: left;">icing sugar to dust<br /><i>* I usually slice the apples into water to which I've added a little lemon juice or vinegar, to stop the fruit discolouring. When I'm ready to use the slices, I drain them well and pat dry on a clean tea towel. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Method</i></b></div><div style="text-align: left;">Preheat the oven to 180C, and line the base of a 20cm (8") springform tin with baking parchment; grease the sides with a little butter if your tin needs it.</div><div style="text-align: left;">Melt the butter in a large mixing bowl, in the microwave, or in a saucepan on the hob - if you do this in a large pan you can mix the dough in it too. The butter doesn't need to be really hot - just completely melted.</div><div style="text-align: left;">Stir in the sugar, then beat in the egg.</div><div style="text-align: left;">Add the flour and mix in thoroughly - it should give a soft crumbly dough.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLxNfaiw1fplNzIZuGySMp7JbuuR0iPZkpwb8sYFaPpnCfYi3AIptBAQdTkrg0Azm4uw0eYKOq1ok1yzXvs8cEYEDUDEG8zMZMN-02PXXN-sKkYDVsBXK_EYr0jbjAOFi3L4vGXa-phw/s2048/9051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLxNfaiw1fplNzIZuGySMp7JbuuR0iPZkpwb8sYFaPpnCfYi3AIptBAQdTkrg0Azm4uw0eYKOq1ok1yzXvs8cEYEDUDEG8zMZMN-02PXXN-sKkYDVsBXK_EYr0jbjAOFi3L4vGXa-phw/s320/9051.jpg" width="320" /></a></div>Put 2/3 of the dough into the cake tin, and spread evenly with your fingers, building up a little wall of dough around the edge of the tin, to contain any excess fruit juices.**</span></div></div><div style="text-align: left;">Mix the flaked almonds into the remaining dough.</div><div style="text-align: left;">Mix the prepared apples, dried cranberries and cinnamon together and spread over the dough base.</div><div style="text-align: left;">Crumble the rest of the dough over the top, then press down lightly, spreading the dough a little to give good coverage over the top. The dough will spread more during baking, so don't try to fill all the gaps.</div><div style="text-align: left;">Bake for 50-60 minutes until the top is firm and golden. Cool for about 10 minutes, then run a knife between the cake and the edge of the tin, to stop and leakages of fruit juice sticking to the sides.</div><div style="text-align: left;">Dust with icing sugar before serving; I like this at room temperature, and I usually leave it on the springform base as it's quite fragile, but it can be moved to a serving plate if you have a large cake lifter.</div><div style="text-align: left;"><i>** There's a photograph <a href="https://mainlybaking.blogspot.com/2009/08/another-baking-session-with-rhubarb.html">here</a> which shows how the cake is assembled.</i></div><div style="text-align: left;"><br /></div></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-69463614223216598502020-11-11T14:01:00.000+00:002020-11-11T14:01:12.865+00:00Apricot, Cranberry and Ginger Flapjacks<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2W-OxgP_j0lWhx_jkAZxPE6Ze2tGkv0oxodjrg7s7xU6b7K7vvKaQ3m1Kmt8Met3uS8DfJGo1F1YcXWGyRqIOoZuxbptGW3dET8I4xJuB_O8wTyq4esLvdQBY21lRatTg-ij1MGX8I5o/s2048/9040.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2W-OxgP_j0lWhx_jkAZxPE6Ze2tGkv0oxodjrg7s7xU6b7K7vvKaQ3m1Kmt8Met3uS8DfJGo1F1YcXWGyRqIOoZuxbptGW3dET8I4xJuB_O8wTyq4esLvdQBY21lRatTg-ij1MGX8I5o/s320/9040.jpg" width="320" /></a></div>Up until now, I thought my recipe for flapjacks was perfect. Over the years the ratios of sugar, syrup and butter were tweaked and the quantities adjusted until the flapjacks were thick and chewy.<p></p><p>One thing I have never done is add flour to my flapjacks, so I was intrigued to see that Lynn Hill of <a href="https://traditionalhomebaking.com/">Traditional Home Baking</a> is an advocate of doing so, maintaining that it helps to give the flapjacks the desired chewy texture. Although I like the texture of the flapjacks produced by my recipe, I'm not too proud to see if this suggestion is an improvement.</p><p>I followed Lynn's recipe for <a href="https://traditionalhomebaking.com/fruity-flapjack-recipe/">Fruity Flapjack</a>, but rather than the fruits suggested in the recipe, I used 100g of chopped dried apricots, 50g of cranberries and 30g of chopped glacé ginger, which had been rinsed and dried to remove the syrup coating. I also added 2 teaspoons of ground ginger to make sure there was enough ginger to taste. The mix of apricots and cranberries is one of my favourite combinations in baking.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79D1GoDDMpIgjOH-AwKxrq8PmtfCSdHkXYkX0lRx6t4A5c-HJPFP3ow704QQ9y0T-I0n7bFPqIAKyf-2yur5xXw6zF_yAB67NQLgTfgZfX7t1fBi4LOQX2DCBSbrGyCFxovwX6Z73Mu4/s2048/9043.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79D1GoDDMpIgjOH-AwKxrq8PmtfCSdHkXYkX0lRx6t4A5c-HJPFP3ow704QQ9y0T-I0n7bFPqIAKyf-2yur5xXw6zF_yAB67NQLgTfgZfX7t1fBi4LOQX2DCBSbrGyCFxovwX6Z73Mu4/s320/9043.jpg" width="320" /></a></div>Our recipes are very similar in the quantities of ingredients used (apart from the flour), although Lynn's bakes in a slightly larger tin, so I was interested to see how much difference adding the flour would make. <div><b><i><br /></i></b></div><div><b><i>It was huge!</i></b> <p></p><p>The texture was completely different - much softer as well as chewy. I think adding the flour also helped absorb the butter mixture more completely too - my flourless flapjacks are usually a bit stickier.</p><p>Both recipes have their merits so I'll probably use both in future, depending on the result I want. Mine are chewy and sticky, Lynn's are softer and chewy. However, when I do use flour, I think that I will go back to baking in a slightly smaller tin, as I prefer a thicker flapjack.</p></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-2283282637975441542020-10-31T13:56:00.000+00:002020-10-31T13:56:35.164+00:00Chai Swirl Loaf Cake<p>I've made this cake a couple of times before, with no problems, but this time the cake sank towards the end of the baking time - the only explanation I can give is that I may have been a touch heavy-handed with the baking powder. It did mean that the whole cake didn't make a very good photograph.</p><p>This time I was making the cake for a Halloween celebration virtual Cake Club meeting, so used a couple of props in the photograph. As I would be freezing most of the cake, I didn't want to use frostings or icing to give a Halloween look.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinioXa35S96D88MEy5xEalNbycF7A8ajOiCMM1Bnzm7Fll33Shl4OvwUjqRSWlzdhOqPcd8BE7jSXDt-2tlSUHndnCdk32xZCZC120aG-wAiDJDSIjiw0zmMpT06lLz_vFwIef7UGqRRI/s2048/9033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinioXa35S96D88MEy5xEalNbycF7A8ajOiCMM1Bnzm7Fll33Shl4OvwUjqRSWlzdhOqPcd8BE7jSXDt-2tlSUHndnCdk32xZCZC120aG-wAiDJDSIjiw0zmMpT06lLz_vFwIef7UGqRRI/s320/9033.jpg" width="320" /></a></div><br /><p></p><p>This <a href="https://www.theguardian.com/lifeandstyle/2015/may/02/cinnamon-baking-recipes-chocolate-tarts-chair-swirl-loaf-cake-ruby-tandoh">Chai Swirl Loaf Cake</a> is a Ruby Tandoh recipe, and the mix of spices used is delicious - none of them stand out individually, although the pepper gives quite a warming sensation!</p><p>The only thing I do differently to what's stated in the recipe is to layer the two different batters and allow them to marble naturally during baking, due to the convection currents within the heating cake batter. I think this gives a much smarter appearance than random dollops, and it looks as if the cake in the photograph with the newspaper article was made that way too.</p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-61755813161042027392020-10-15T14:28:00.001+01:002020-10-19T22:28:51.043+01:00'Hodge Podge' Shortbread Squares......<p><i> ...... or, clearing the store cupboard!</i></p><p>One of the reasons I keep returning to this recipe, besides how delicious it is, is that it is so quick to make, and doesn't require any fresh ingredients such as eggs or milk. The filling is very adaptable, as witnessed by the filling I used this time, in an attempt to use some of the remnants of my baking supplies, lingering in jars and packets. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1H1Q4D47pd5uJv5NbX6vD3jVIf7_G2kSdiDivoR-BlEJAqAGKqINvG3YeBnpcU6HbqaFhbokMap5jWKwXAf3qcCoXR-I1pze7k0hlDhSfQt60zGfHTxwzZCmhHHhNgw6msH7SrDvhWI/s2048/9015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1H1Q4D47pd5uJv5NbX6vD3jVIf7_G2kSdiDivoR-BlEJAqAGKqINvG3YeBnpcU6HbqaFhbokMap5jWKwXAf3qcCoXR-I1pze7k0hlDhSfQt60zGfHTxwzZCmhHHhNgw6msH7SrDvhWI/s320/9015.jpg" width="320" /></a></div><p></p><p>I followed the recipe <a href="https://mainlybaking.blogspot.com/2019/12/shortbread-squares-again-with-mincemeat.html">here</a>, including adding chopped toasted hazelnuts to the topping. This time the filling was:</p><div style="text-align: left;">the last of a jar of mincemeat - 200g</div><div style="text-align: left;">the scrapings from a jar of ginger curd* - 50g</div><div style="text-align: left;">currants - 50g</div><div style="text-align: left;">two balls of stem ginger, finely chopped</div><div style="text-align: left;">2 tablespoons of syrup from the stem ginger jar</div><div style="text-align: left;"><br /></div><div style="text-align: left;">*the ginger curd was lemon curd with added fresh ginger, but it didn't taste strongly of either lemon or ginger, although it was tart. It was a disappointment, flavourwise, but I wasn't going to waste it if I could find a use for it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Adding the other ingredients to the mincemeat toned down it's spiciness and sweetness, but I still didn't get as much of the ginger flavour as I'd hoped for. That didn't stop the shortbread squares being as good as usual though! The crumbly shortbread, subtly spiced filling and crunchy hazelnuts in the topping all blended together well. </div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com3tag:blogger.com,1999:blog-5964357114353714908.post-48626122140863982972020-10-02T14:07:00.001+01:002020-10-02T14:07:55.072+01:00Garibaldi Biscuits, with a flavour twist<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioReunUCGQ-fcdoIe01ncwQqACAnXnzdA69pQlr_Eu_WoKClXYLEZ_ULQjfE39ruc8CBPwYQDYbEwOJJ3K7DjccpP-86nWrdwBFA4mGu9BVdddi7Tiz-i8Lzi9r9NZERorbv4mhBwyXTo/s2048/9009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioReunUCGQ-fcdoIe01ncwQqACAnXnzdA69pQlr_Eu_WoKClXYLEZ_ULQjfE39ruc8CBPwYQDYbEwOJJ3K7DjccpP-86nWrdwBFA4mGu9BVdddi7Tiz-i8Lzi9r9NZERorbv4mhBwyXTo/s320/9009.jpg" width="320" /></a></div>I don't often fiddle about with biscuits, although I have become a fan of tray-bake cookies, where the dough is baked in a tray and cut into bars after baking. However, <a href="https://www.theguardian.com/food/2020/sep/16/david-athertons-recipe-for-barberry-fennel-and-hazelnut-garibaldis">this recipe</a>, for Garibaldi biscuits, from last year's GBBO winner, David Atherton, intrigued me because of the flavours used - barberries, hazelnuts and fennel seeds, in addition to the usual currants.<p></p><p>I followed the recipe exactly, but as I didn't need any extra milk for the dough, I brushed the biscuits with water before sprinkling on the final dusting of caster sugar. Saved me opening a carton of milk just to use a splash of it.</p><p>Overall the recipe, and the results, were disappointing. I found it really difficult to handle the dough once it had been rolled to a rectangle of the correct size - it was almost paper thin at that point. Once the filling ingredients had been added, it was impossible to roll out the rectangle to the correct size a second time, because the amount of the filling just wouldn't allow the dough to be rolled out far enough. I managed to get it large enough to cut out 12 biscuits, but they didn't look anywhere near as neat as in the photo accompanying the recipe, as I couldn't cut through the filling layer cleanly.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EwChUMBqqg58JH_5CpkGSbz_6vJnJmYysNFkfVYlamQja3hHjRacWLuFZAkfZxiJKz1YJzNU8MVX0RKsdvKIHstDJ_AFat9fI0FY9evKabxcsfjcelBdmBAlP4nrSWnoyhWkJQRnxqI/s2048/9012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EwChUMBqqg58JH_5CpkGSbz_6vJnJmYysNFkfVYlamQja3hHjRacWLuFZAkfZxiJKz1YJzNU8MVX0RKsdvKIHstDJ_AFat9fI0FY9evKabxcsfjcelBdmBAlP4nrSWnoyhWkJQRnxqI/s320/9012.jpg" width="320" /></a></div>After baking, the biscuits proved a huge let down, apart from the flavour - I really loved the combination of the tart barberries, the crunchy hazelnuts and the aniseed warmth from the fennel seeds. However, the biscuit dough was brittle, and again, the amount of filling created a problem in that, in places, the layers separated because there was too much filling for the top and bottom layers of dough to make contact when rolled out. This was necessary to hold everything together.<p></p><p>After this disappointment I checked other recipes online. The ever reliable <a href="https://www.deliaonline.com/recipes/international/european/british/garibaldi-biscuits">Delia Smith</a> uses a very similar dough - a bit more sugar and more milk instead of egg - but less than half the filling. I think this would enable all the currants/filling ingredients to become properly embedded in the dough. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5anpabCBY2WRoM1Yjl6AnlRjoYJrMq3dw6DkfhFdAUz3buVpeNfLci4ODQUCu4t1Q6pIgptPxUyPlkhB0gAuapajtM1QDkXyLduKQzkDmd6ic6lO75HtHqwvB7KFLSyPuf4egEmxAuW8/s2048/9007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5anpabCBY2WRoM1Yjl6AnlRjoYJrMq3dw6DkfhFdAUz3buVpeNfLci4ODQUCu4t1Q6pIgptPxUyPlkhB0gAuapajtM1QDkXyLduKQzkDmd6ic6lO75HtHqwvB7KFLSyPuf4egEmxAuW8/s320/9007.jpg" width="320" /></a></div>David Atherton seems to specialise in 'healthy' recipes, judging by <a href="https://www.theguardian.com/food/series/fit-food-with-david-atherton">those published in The Guardian newspaper</a>, so I can see why he reduced the sugar in the dough, added the egg and increased the amount of filling, but for me the change in proportions between the filling and the biscuit dough spoiled the recipe instead of enhancing it.<p></p><p>I won't be trying this recipe again, but now that I've tried barberries for the first time, I'll be using them again in my baking. I think they'd make a lovely addition to Christmas mincemeat.</p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-82780396581867685522020-09-21T16:30:00.000+01:002020-09-21T16:30:44.607+01:00Salted Caramel Brownies<p> My children and I made good use of the unexpectedly good weather in the middle of the month, and had tea and cakes together in my garden. It was the day before the guidelines changed to the 'Rule of Six', after which we could have mingled our three households indoors, but we'd made the arrangement with the good weather in mind, so didn't change it. It makes Covid hygiene and cleaning simpler if no-one comes into the house too.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJl-GGfVIfuI4mFLjb1VJWtzs-Dhv7CcKAB1PkcCvq_tMtVuHz1kx8Z950WWXKkmm5F6Mgva7pafTTt98Yee6nz7GfWyralyvrzd9VjakIzvY68kt1PlkLlGFouwkpfcQDIKVHeJKVgU/s2048/9003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJl-GGfVIfuI4mFLjb1VJWtzs-Dhv7CcKAB1PkcCvq_tMtVuHz1kx8Z950WWXKkmm5F6Mgva7pafTTt98Yee6nz7GfWyralyvrzd9VjakIzvY68kt1PlkLlGFouwkpfcQDIKVHeJKVgU/s320/9003.jpg" width="320" /></a></div><br />I made these <a href="https://mainlybaking.blogspot.com/2019/01/salted-caramel-brownies.html">salted caramel brownies</a>, using a tin of caramelised condensed milk and a pinch or two of sea-salt crystals - some directly on the caramel layer, then just a little more sprinkled sparsely over the top. They weren't as successful as the original recipe, as the caramel didn't stay oozingly soft after baking, but they were still very good.<p></p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-89292877989674340382020-08-22T15:58:00.000+01:002020-08-22T15:58:12.494+01:00Ginger, Oat and White Chocolate Cookie Squares<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIyj6cIDijtnDxH45kwjebsVX8k02RfgyLgRZ3bfh-yyEhFKT9gW4l0xtMe4rYKIuYYcUcHcsQcPWDf0UWGExHWlFqu_6NE98sZpOmFU5VtzPWaHoNAZTJ4im7WwjcNDSsFdM03xfS_0/s2048/2809.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIyj6cIDijtnDxH45kwjebsVX8k02RfgyLgRZ3bfh-yyEhFKT9gW4l0xtMe4rYKIuYYcUcHcsQcPWDf0UWGExHWlFqu_6NE98sZpOmFU5VtzPWaHoNAZTJ4im7WwjcNDSsFdM03xfS_0/w328-h246/2809.jpg" width="328" /></a></div>I think I've found a new favourite recipe for cookie bars or squares. It's another recipe from Lynn Hill at <a href="https://traditionalhomebaking.com/">Traditional Home Baking</a>. Lynn has published several recipes using this basic cookie dough, but the only one for which I had the 'add-in' ingredients already available was this one for <a href="https://traditionalhomebaking.com/glace-ginger-oat-and-white-chocolate-cookie-bars/">Ginger and White Chocolate</a>.<p></p><p>The recipe was simple to follow and easy to make. The only worrying moment was when it looked as if the beaten sugar and butter mix wouldn't take all the dry ingredients, but a little perseverance soon put that right!</p><p>I was slightly annoyed that I didn't have a baking tray anywhere near the right size for this recipe - I had to use my deep adjustable cake tin to make one which was nearly correct, but the deep sides made it a little more difficult to spread the dough easily. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpB__bAHmGl6SfgZnlI7YutEcnmLJb4TzM0TkKexTvNeK2utteAS5X6Gxms1-RcMZ2o7FiDegfvtuh2CMD1BGa3TR1Tk3RZG46ro3iLlIiEj4UCRRMFi7GfDFDng1Y3sD6DnomJCy76I/s2048/2805.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpB__bAHmGl6SfgZnlI7YutEcnmLJb4TzM0TkKexTvNeK2utteAS5X6Gxms1-RcMZ2o7FiDegfvtuh2CMD1BGa3TR1Tk3RZG46ro3iLlIiEj4UCRRMFi7GfDFDng1Y3sD6DnomJCy76I/w328-h246/2805.jpg" width="328" /></a></div>The texture of these cookie squares was very short, but made a little more substantial by the addition of the oats. It was this combination of 'melt in the mouth' but chewy which I liked so much!<p></p><p>As both white chocolate and glacé ginger are very sweet, I found these bars a little too sweet, but I'm looking forward to trying a version with dried fruits and/or nuts. Lynn has a recipe using <a href="https://traditionalhomebaking.com/apricot-almond-and-oat-cookie-bars/">apricots and almonds</a> but there are many other variations that I can think of.</p>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com2tag:blogger.com,1999:blog-5964357114353714908.post-92201117243946429812020-08-01T16:47:00.000+01:002020-08-01T16:47:02.901+01:00'Bounty Bar' Shortbread SquaresYet another version of one of my favourite recipes! <div><br /></div><div>We've been trying to carry on our local Cake Club online, and although it's nice to see what other people have been baking, it's not the same as meeting up and tasting each others' offerings!<br />
<br /><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6PRBBuQsQGbu1wHxukflTitfmYHPDkWTPSfBaoacIzubG7qsLNKOwc4MLKJoUMGXz_vsjlos77sZEtGswkj55o9p9mG4CyvWo1JK_B3xbPcByEDNAbmiNb04bZx9Zwm3T-JSOzK9WAo/s2048/2789.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6PRBBuQsQGbu1wHxukflTitfmYHPDkWTPSfBaoacIzubG7qsLNKOwc4MLKJoUMGXz_vsjlos77sZEtGswkj55o9p9mG4CyvWo1JK_B3xbPcByEDNAbmiNb04bZx9Zwm3T-JSOzK9WAo/w328-h246/2789.jpg" width="328" /></a></div><div style="text-align: left;"><span>This time the theme (or perhaps that should be 'challenge') was to use a maximum of 5 ingredients. As no-one else would be sharing my bake, I wanted to make something that would either keep well, or that I could freeze in portions. As I have a desig</span><span>nated 'cake drawer' in the freezer, and it was rather full at the time, I decided to make something that would keep well enough for me to eat over several days.</span></div></span></div></div><div style="text-align: justify;"><br /></div><div>These layered shortbread squares were the obvious choice - I really like them, they are quick to make and the filling seems to be infinitely variable. I've made them with jam, purée made from reconstituted dried fruit, mincemeat, chocolate spread and caramel. The only thing I've yet to try is fresh fruit compote, which I fear may be too wet.</div><div><br /></div><div>This time, I could only add 1 ingredient to the 4 which make up the shortbread - flour, semolina, sugar and butter. </div><div><br /></div><div>I decided to take a leaf out of my '4-Ingredient Cookbook', which is occasionally somewhat elastic when it comes to defining an ingredient. Marzipan, for example, is one ingredient, even though you need at least three ingredients to make it, and a cup of mixed fresh herbs only counts as 1 ingredient too!</div><div><br /></div><div>I decided to use chopped Bounty Bars as the filling layer, to give the flavour of both coconut and chocolate! The idea worked really well, although if I make them again, I'd add 100g more chocolate, or get hold of some dark chocolate Bounty Bars, to maximise the chocolate flavour.</div><div><br /></div><div><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-u-vsZ7mB1LZ3QTJwAIfUU6godBCu5JqSlRanXcVr6RRGnAWv6yFVrvRO7QLIvsvgUbhQ0eq6xeM_1zh-HJ_2G9iyJJqTaAEaUEW5WcvXgl_04TjCDykSJu1isOpjfxJEIfb3FVN3PY/s2048/2794.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-u-vsZ7mB1LZ3QTJwAIfUU6godBCu5JqSlRanXcVr6RRGnAWv6yFVrvRO7QLIvsvgUbhQ0eq6xeM_1zh-HJ_2G9iyJJqTaAEaUEW5WcvXgl_04TjCDykSJu1isOpjfxJEIfb3FVN3PY/w328-h246/2794.jpg" width="328" /></a></div>Ingredients</i></b></div><div>170g SR flour</div><div>170g semolina</div><div>170g butter</div><div>85g caster sugar</div><div>200g Bounty Bars - 8 treat sized bars - finely chopped</div><div><br /></div><div><b><i>Method</i></b></div><div>Pre-heat the oven to 190C/170C fan, and lie a 20cm square shallow baking tin with parchment.</div><div>Place the flour and semolina in a large bowl. Warm the butter and sugar together in a small pan, just until the butter has melted and sugar dissolved. Pour this onto the flour mix and stir well until evenly combined.</div><div>Put 2/3 of the shortbread dough into the baking tin, spread evenly and press down firmly.</div><div>Sprinkle the chopped Bounty Bars evenly over the dough.</div><div>Crumble the rest of the shortbread mixture evenly over the surface and pat down lightly - it won't give complete coverage but will spread while baking.</div><div>Bake for 25 minutes, until surface is golden brown. Leave to rest for <b>only</b> 3-5 minutes, then cut into squares or bars. <b>Do not</b> remove from the tin until completely cold, or the bars will crumble.</div><div><br /></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-39223074568606463742020-07-21T11:33:00.000+01:002020-07-21T11:33:02.745+01:00Spiced Chocolate Bundt CakeI last made <a href="https://www.sainsburysmagazine.co.uk/recipes/chocolate/spiced-choc">this cake, from Sainsbury's website</a> at the end of 2014, as a pre-Christmas treat. This time I made it for a birthday tea for myself and my two children, held in the garden to comply with Covid-19 guidelines. Both my son and I have July birthdays, close together, so usually share a cake. The three of us enjoyed the cake, and the warm sunny afternoon - until the flying ants came out! <div><br /></div><div>As before, I didn't top with the ganache from the recipe, but with Mary Berry's fudgy chocolate frosting. You can see the details <a href="https://mainlybaking.blogspot.com/2014/12/spiced-chocolate-bundt-cake.html">here</a> - nothing has changed. The cake was a little crumblier than I remembered, but that might have been because not all of my eggs were large. The flavour was still very good.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DyWU95L-_MUUmJBId3SOdH4WQZCK9QwOXkEdvrX9vSEdJnj7nXf6DHhZZUJDjIvK6mmcQwrtBbxW81l1cG4s_keo1DXRqNSvnD3C1wl-gWSwdzjNbWYStJmfiqC0qZa1J-sfbe-Rbq8/s2048/2799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DyWU95L-_MUUmJBId3SOdH4WQZCK9QwOXkEdvrX9vSEdJnj7nXf6DHhZZUJDjIvK6mmcQwrtBbxW81l1cG4s_keo1DXRqNSvnD3C1wl-gWSwdzjNbWYStJmfiqC0qZa1J-sfbe-Rbq8/w400-h300/2799.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
</div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-82009008160536557472020-07-10T15:05:00.001+01:002020-07-10T15:05:35.824+01:00Flapjacks with Blueberries and Cranberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVi6kpsC-9hmLZuFTOFWBzxOXc1eNNNPbD7R0J4qV_cw4z_JXx5bxmvehlzQqrVupz6iNp_SbZNY1ugsFKLQmgFZuop2eYy6TyTKs8YctasrAyw0ZjMIcW7MzlhYGYQ8wibboL3c5ggo/s2048/2775.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVi6kpsC-9hmLZuFTOFWBzxOXc1eNNNPbD7R0J4qV_cw4z_JXx5bxmvehlzQqrVupz6iNp_SbZNY1ugsFKLQmgFZuop2eYy6TyTKs8YctasrAyw0ZjMIcW7MzlhYGYQ8wibboL3c5ggo/s320/2775.jpg" width="320" /></a></div>A friend gave me a box of 8 sachets of 'Super Goodness' Porridge, with ingredients designed to boost the immune system. As the freeze-dried fruit was only 10% of the porridge, I'm not sure how much effect it would have (3.5g of fruit in each serving), but I suppose if you ate porridge for breakfast every day you're not going to do any harm, and might gain some benefits! There were some added vitamins too, which never hurts!<br />
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However, I don't like porridge, but could see the potential for the mixture to be used for flapjacks. The oats in the porridge were wholegrain rolled oats, not instant oats, so I figured they would work as a direct substitute for plain oats. The only adjustment I made to my usual recipe was to reduce the added sugar to compensate for the sugar already in the porridge mix (16%).<div><br /></div><div><b><i>Ingredients</i></b></div><div>160g butter</div><div>70g golden syrup</div><div>50g caster sugar</div><div>280g Quaker Oats 'Super Goodness' Porridge with Blueberries, Cranberries and Guava.</div><div><br /></div><div><b><i><div class="separator" style="clear: both; text-align: center;"><br /></div>Method</i></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2dGRq_PXVHugOSyco0f16hxzO5EsPtSGrrJkZ2OHEMkQiN38sSsHTuGI1OfSnCR-lem5mKNhnG-bNI5oOk5vacalQhDkYt-ULU4BoP2dijshxSx8t5KojgNHu_YaVhlOSyDgd_61eN0/s2048/2780.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2dGRq_PXVHugOSyco0f16hxzO5EsPtSGrrJkZ2OHEMkQiN38sSsHTuGI1OfSnCR-lem5mKNhnG-bNI5oOk5vacalQhDkYt-ULU4BoP2dijshxSx8t5KojgNHu_YaVhlOSyDgd_61eN0/s320/2780.jpg" width="320" /></a></div>Preheat oven to 180C/160C fan and line a 20cm square shallow cake tin with baking parchment.</div><div>Melt the butter, golden syrup and sugar together - I do it in the microwave, but a saucepan on the hob is fine too. Don't boil the mixture, just heat enough for the butter to completely melt.</div><div>Stir in the porridge mixture and mix thoroughly. </div><div>Transfer the mixture to the baking tin, spread evenly and press down firmly.</div><div>Bake for 30 minutes until golden brown. Cool for 5 minutes then mark into bars or squares, but allow to cool completely before removing from the tin.<br />
<br />Despite the fruit content of the porridge being only 10% (and 2% of that was guava powder), there was enough to give the flapjacks a strong fruit flavour. I think being freeze-dried makes the fruit lighter than ordinary dried fruit, so there's more volume of fruit in the 28g in the recipe - it certainly looked a lot! These flapjacks were a little crisper than those made following my basic recipe, but they were still chewy enough!<div class="separator" style="clear: both; text-align: center;"><br /></div>
<br /></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0tag:blogger.com,1999:blog-5964357114353714908.post-11620932060699235102020-06-24T13:54:00.000+01:002020-06-24T13:54:56.060+01:00Date and Coffee Loaf<div>This post should really be called Date and Coffee Loaves, as the recipe makes 2 x 1lb loaves. One loaf was sliced and frozen for future use, the other eaten over the course of a few days.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin_Yv4TbVBOGXIpPoG1Nie1dYKiwGC5CS3Sf7UsB_EQXcuK-ycc2V12djBDfNf7LEI0ZwI2qGa0soqOxLIvErxzFGmtibOf-JOm8M2HDdeO8kJN3wbMuiy9pjOPi_q3t_2jKqXC1ObnE/s4608/2787.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin_Yv4TbVBOGXIpPoG1Nie1dYKiwGC5CS3Sf7UsB_EQXcuK-ycc2V12djBDfNf7LEI0ZwI2qGa0soqOxLIvErxzFGmtibOf-JOm8M2HDdeO8kJN3wbMuiy9pjOPi_q3t_2jKqXC1ObnE/s320/2787.jpg" width="320" /></a></div><div><a href="https://traditionalhomebaking.com/quick-and-easy-date-and-coffee-loaves/">The recipe </a>comes from Lynn Hill, the founder of the Clandestine Cake Club, who has recently renamed her website <a href="https://traditionalhomebaking.com/">Traditional Home Baking</a>. I've been a member of CCC and a follower of Lynn's work for several years, but this is the first time I've made one of her recipes.</div><div><br /></div>The recipe was straightforward to follow, although the instructions regarding the dates are a little confusing. I didn't have Medjool dates so used Deglet Nour dates instead. These were already quite soft and didn't absorb all the coffee when the two were heated together. I added the dates and the residual liquid to the cake mix, but later found out from Lynn that all the liquid should have been absorbed, so I either should have simmered the dates for longer to evaporate excess liquid, or discarded the excess. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilau-VBEM8JoSDvDcdc4UrBqQXgmPYeweMxcgFIEtZhO4bQfNxVppP8jKqxwdsU7NKDA44tm235WOlwiAp8r5X4BgpyW1MFsmqEcO7tH7RoXclPq5adZ8Wq7pwRXdYN3voMiPA2Fg_jV4/s4608/2793.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilau-VBEM8JoSDvDcdc4UrBqQXgmPYeweMxcgFIEtZhO4bQfNxVppP8jKqxwdsU7NKDA44tm235WOlwiAp8r5X4BgpyW1MFsmqEcO7tH7RoXclPq5adZ8Wq7pwRXdYN3voMiPA2Fg_jV4/s320/2793.jpg" width="320" /></a></div><div>As it didn't spoil the cake (although too much liquid might have done so) it wasn't a problem in this case, but the written instructions might have mentioned that there shouldn't have been any residual liquid after cooking the dates, rather than just say the liquid should be reduced (by how much?).</div><div><br /></div><div>This cake was delicious; both the dates and the coffee could be tasted and the flavour combination was very good. The loaf was quite light too; I had expected something like a tea loaf in texture but this was more like a sponge cake.</div></div>Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com2tag:blogger.com,1999:blog-5964357114353714908.post-58900611910886297622020-06-07T15:08:00.001+01:002020-06-09T08:20:18.595+01:00FlatbreadsRegular readers will know that yeast and I don't get on together well, which makes it all the more surprising that I haven't come across this simple flatbread recipe before.<br />
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I guess it's popping up a lot online because strong bread flour and yeast are difficult to get hold of at the moment, although you're lucky if you can find any sort of flour in the supermarkets. Fortunately, I still have half a bag of SR flour, which is the type of flour needed for this recipe.<br />
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All you do is mix equal weights of SR flour and Greek-style yogurt (I always have full-fat yogurt in stock) and knead lightly; if the dough is too dry at this stage add more yogurt a teaspoon at a time, if it's too wet sprinkle over a little more flour and knead in.<br />
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Then divide into portions (I got 4 individual breads from 200g of flour and 200g yogurt), roll out as thin as you like, brush very lightly with oil (optional), then cook on a hot griddle pan (or in a heavy non-stick frying pan) until golden brown.</div>
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I added some flavourings, as I was serving the bread with a curry, and wanted it to taste like a Nan bread. The first time I made the bread, I added salt, pepper and a teaspoon of nigella seeds to 200g of flour. The second time, I added more nigella seeds (a teaspoon to 100g flour) and a 1/4 teaspoon of each of ground cumin and ground coriander, as well as the salt and pepper.<br />
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My first attempt tasted fine, but I didn't roll the breads thinly enough. The second attempt, rolling the dough out to around 0.5cm thickness, worked much better, both in terms of flavour and texture. I think it would be difficult to tell that you weren't eating a yeasted bread.</div>
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The great thing about this recipe is that it can be made in small quantities, which means I can make just enough for 1 meal, and not be tempted to eat too much. The dough can be mixed and cooked as quickly as you'd cook rice or potatoes, so doesn't mean extra time in the kitchen either.</div>
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The top photo shows the four flatbreads made in the first batch, which were too thick. They were cooked on a cast-iron ridged griddle for about 3 minutes each side. The bottom photo shows the two I made on my second attempt, when the 100g portions of dough were rolled out to twice the size as the first time. These were cooked on a smooth griddle and took less than two minutes on each side.<br />
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Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-37528066415520816702020-05-24T11:10:00.000+01:002020-05-24T11:10:50.592+01:00Malty Prune FlapjacksIn line with government recommendations, I'm trying to shop as infrequently as possible. Where I live, supermarket shopping is the least safe activity - I have plenty of open spaces and wide pavements when I go out for exercise, but I can't avoid needing food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-29M-VgJpIBSqiFF0-88cnG58O5MkYTXeBNqek8Ne7fy5iDyTfiqrokaWXEUifQ3G0YPtYjF8545UjvO91UadvcZNGzwTOC0tG4gd_ZlAfDNXe8p-BTywmbWERafFk_Q0CHJxB7jx9-E/s1600/2734.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-29M-VgJpIBSqiFF0-88cnG58O5MkYTXeBNqek8Ne7fy5iDyTfiqrokaWXEUifQ3G0YPtYjF8545UjvO91UadvcZNGzwTOC0tG4gd_ZlAfDNXe8p-BTywmbWERafFk_Q0CHJxB7jx9-E/s320/2734.jpg" width="320" /></a>I'm fit and healthy, and don't yet fit any of the categories of people who should be taking extra precautions, so haven't tried to get any supermarket delivery slots, preferring to leave those for the more vulnerable members of the community. It's taken a while, but I've now figured out the quietest times to shop, so I take a list and shop as quickly as possible.<br />
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This is a big change for me, as I loved to browse the shelves, looking for bargains, new products or just what looked good that day. I used to go out almost every day and just buy a few bits and pieces, as I needed them. As I don't drive and have to carry my shopping a mile back home, what it also means is that, for the moment, I'm only buying the basic essentials, as fruit and vegetables and other necessary fresh foods are quite heavy when you're buying everything at once instead of spreading it out over several trips.<br />
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This is starting to impact on my baking (even though I'm not baking very frequently) - aside from what seems like a permanent lack of flour, there aren't always eggs or sugar available, and I'm running low on things like dried fruits and nuts. So wanting to bake means looking through the cupboard and seeing what's there before making decisions.<br />
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This time I found some 'out of date' prunes which still tasted OK and the scrapings from a jar of malt extract which could replace golden syrup if I made flapjacks. I'd been looking at malt loaf recipes but didn't have enough malt extract, so the idea of something malt-flavoured was still niggling away at me.<br />
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I followed my usual recipe, just substituting 50g of the golden syrup with malt extract, although I'd hoped to have enough malt extract to replace all the golden syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tOPYZ7KsYlivNQsG8LoCNTHsI76gH5dNbch-zKBCK1QvrY2FR9oigiCMdoMBIlja81Qbzaux2MKL_-k8QpRTsKPnK9V0wiDNfB7zWAO2FdmWAutN0MJ-NyA1o_paYj9eWmixn2akbVs/s1600/2730+cr.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1125" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tOPYZ7KsYlivNQsG8LoCNTHsI76gH5dNbch-zKBCK1QvrY2FR9oigiCMdoMBIlja81Qbzaux2MKL_-k8QpRTsKPnK9V0wiDNfB7zWAO2FdmWAutN0MJ-NyA1o_paYj9eWmixn2akbVs/s320/2730+cr.jpg" width="320" /></a>First, melt together <b>160g butter, 50g malt extract, 20g golden syrup</b>, and <b>100g caster sugar</b>. This can be done in a saucepan, or in a large bowl in the microwave. Try not to let the mixture boil - it just needs to melt the butter completely. Then stir in <b>240g of porridge oats, 50g sultanas, 70g soft prunes</b> (cut into pieces the same size as the sultanas) and <b>1 teaspoon of mixed spice</b>. Mix thoroughly.<br />
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Tip this mixture into a 20cm square cake tin, lined with baking parchment. Level the mixture and press down firmly, then bake at 180C for 25 minutes. Cool for 5 minutes then mark into squares or bars while still hot. Leave to cool completely before removing from the tin.<br />
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I like flapjacks to be chewy, and these were gloriously chewy! More so than when I make the recipe with golden syrup. Additionally, the slight bitter edge to the malt extract cuts the sweetness a bit - you're not reducing the sugar you consume, but it tastes as if you are! The prunes worked well here too - they have a strong enough flavour to be tasted over the maltiness.<br />
<br />Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com1tag:blogger.com,1999:blog-5964357114353714908.post-69522240792772876032020-05-09T15:13:00.000+01:002020-05-09T15:13:14.107+01:00Dairy-free GingerbreadThe only time I get to make a large cake these days is if I can bake for someone else. At the end of last year I joined the Friends of my local Library, and had been baking for their monthly coffee mornings. That's all on hold for the moment, of course, with Libraries closed and no mass gatherings taking place because of the Covid-19 pandemic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNh0gi-yrykJnrYwXS4usmQuSca7vQxcSvbrGsQekc8ZeUXFznoumE5GuNHCyNHrB4XXosZ0DEWWemJ7rboXMHX9-cs_5cIfBSgpkDdNBPTbXHGVN1fXP5yGChoURFk91VO0WfCysh0BY/s1600/2723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNh0gi-yrykJnrYwXS4usmQuSca7vQxcSvbrGsQekc8ZeUXFznoumE5GuNHCyNHrB4XXosZ0DEWWemJ7rboXMHX9-cs_5cIfBSgpkDdNBPTbXHGVN1fXP5yGChoURFk91VO0WfCysh0BY/s320/2723.jpg" width="320" /></a>Because so little is known about this particular virus, or what are the most effective ways of staying safe, I've been sewing face-masks for me and my two children, in case they are eventually needed (even though I don't really think much of the efficiency of home made ones). I decided that when I delivered their masks to them, I could include some cake, to cheer them up a bit in their isolation.<br />
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It was hard to decide what to make, as the three of us have very different tastes, but eventually I decided on gingerbread.<br />
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I used <a href="https://mainlybaking.blogspot.com/2016/08/gingerbread-cake.html">this oil-based gingerbread recipe</a>, rather than the <a href="https://mainlybaking.blogspot.com/2009/08/traditional-plain-gingerbread.html">best traditional recipe</a> I have, because I didn't want to open a litre of milk just for the small amount that was needed for the cake. The oil-based recipe is very similar to the traditional recipe - it gets a nice sticky top after a few days - but isn't quite as rich as it has less fat and fewer eggs. Using oil, and water instead of milk, has the added advantage of making the cake dairy-free too.<br />
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The bottom photo shows the 20cm square cake divided for sharing. As you can see, the three of us vary in how much cake we can eat over a few days; the biggest portion was for my son and the smallest (missing) portion was for my daughter. I was left with the long narrow piece - it made a delicious dessert when reheated and served with rhubarb roasted with ginger, and natural yogurt.Suellehttp://www.blogger.com/profile/04824039607448635437noreply@blogger.com0