What did you bake today?

SunnyK · by **SunnyK** » Thu May 03, 2022 6:17 pm

Ok so first up - Chewy Gooey Flapjacks

Ingred:
140g/ 5oz butter
100g/ 3.5oz light muscovado sugar
2 heaped tablespoons golden syrup
350g / 12oz porridge oats
1tsp ground cinnamon
Half teaspoon baking power
2 medium ripe bananas

Heat The oven to 180c/ 160c fan oven or gas 4.
Butter or line a Swiss roll tin.

Melt together the butter, sugar an syrup in a large pan over a low heat then stir in the oats, cinnamon baking powder and a pinch of salt until well combined. (I defy u not to be eating this as you go along!! So yum!)

Mash the bananas and add to the mixture, stirring well to combine. Tip into the prepared tin and smooth the surface with the back of a metal spoon.bake for 20-25 mins or until the edges are beginning to brown. The mixture will feel fairly firm to touch.

Transfer the tin to a wire rack and cut the mixture into bars while still hot. Leave until completely cold before removing.

Sorry if there are typos but I'm on my phone! Will post a few of the others from my pc in work tomorrow - they are all so easy!

yorkie · by **yorkie** » Thu May 03, 2022 6:21 pm

Yuuuuuummm! Suddenly starving....... :eek

SunnyK · by **SunnyK** » Fri May 04, 2022 9:25 am

Next up - the Coconut cake!

: m_IMG_0821.jpg (11.97 KiB) Viewed 234 times

Ingredients:
175g / 6oz butter, softened
175g / 6oz Golden Caster Sugar
175g / 6oz Self Raising flous
1.5 tsp baking powder
3 eggs, beaten
50g / 2oz desicated coconut
2 tbsp coconut cream or single cream (I've made it without the cream too and it works perfectly)

For the buttercream filling and topping:
300g / 10oz icing sugar
150g butter (make sure it's been left at room temp to soften)
5tbsp raspberry jam

Method:

1. Heat the over to 180c / 160c fan over / gas 4. Line 2 8 inch sandwich tins.

2. Mix the butter, sugar, flour, baking powder and eggs until smooth (this can be done in a food processor if you have a decent one!). Gently stir in the coconut and cream.

3. Divide the mixture between the 2 tins and smooth the top. Bake for 25 mins until even and golden and firm. Loosen the edges and leave in the tins for 5 mins, then turn onto a wire rack to cool. Peel off the baking paper.

4. Make the buttercream: beat together the icing sugar and butter until smooth - I sometimes throw in some more coconut into the icing for a bit more coconut taste. Spread one sponge with the jam and top with some of the buttercream. Place the other cake on top and swirl the remaining buttercream on top of the cake.

5. Voila - Done! :compress

SunnyK · by **SunnyK** » Fri May 04, 2022 9:37 am

Next - the muffins:

: m_IMG_0826.jpg (16.27 KiB) Viewed 227 times

Ingredients:
250g Self Raising flour
125g catser sugar
12g cocoa powder
50g chocolate chips (i use the chocolate drops from Lidl as they hold their shape and don't melt into the mixture - they look better for the top of the muffins that way too)
1 tsp baking powder
1 large egg
150ml milk
0.5 tsp vanilla essence
125g margarine

For fruit muffins substitute the cocoa powder and choc chips with any dried fruit of your choice

Method:
1. Preheat oven to 175c / 325f / gas 3

2. Melt the margarine and allow to cool.

3. In a large bowl combine all the dry ingredients.

4. Mix the egg, milk and vanilla essence into the cooled margarine.

5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.

6. Spoon into muffin cases - fill them about two thirds of the way. I threw some extra choc ships over the top then just to make them look good

7. Bake for 20 - 30 mins until cooked through.

Yummy!

eefc · by **eefc** » Fri May 04, 2022 9:53 am

Look what I made a couple of weeks ago and am making again tomorrow because it was such a hit!

: Killer chocolate fudge malteaser cake!.gif (170.6 KiB) Viewed 220 times

Mari yay · by **Mari yay** » Fri May 04, 2022 10:07 am

Is there maltesers in that or just on top?!

yorkie · by **yorkie** » Fri May 04, 2022 10:17 am

That looks gorgeous eefc-recipe please!!

SunnyK · by **SunnyK** » Fri May 04, 2022 10:27 am

eefc - I'm drooling! :hic

eefc · by **eefc** » Fri May 04, 2022 10:33 am

Malteasers just on top in this one as there is choc fudge in the middle. You could half some malteasers and put in middle if you wanted but would make it very heavy..

Recipe:

For the cake:

225g margarine
225g caster sugar
4 large eggs
225g plain flour
tsp baking powder
2 tbls cocoa powder

(for extra moistness you can throw in 2 desert spoons of golden syrup- i didn't as the middle has sank on me before)

For the fudge icing:
75g margarine
4 tbls milk
1 heaped desert spoon of cocoa powder
375g icing sugar

To decorate:
Large share bag of malteasers (cinema size)
Cadburys fingers or equivilant

Oven: 180 degrees/ Gas 4.5
Time: 30-40 mins (or until there is no mixture coming away from knife)
Method:
Beat the margarine and the caster sugar in a bowl. Separately beat the four eggs in a different bowl. Sieve the flour and the baking powder into the margarine and caster sugar mix. Beat together and add the eggs to the mix. In a separate bowl, add a drop of boiling water to the cocoa powder and mix until it resembles a paste. Add to the main mixture and beat well. Pour the mixture evenly into two round 7" tins. Place in pre-heated oven in centre tray.

For the fudge icing, melt the margarine in a pot and add the milk and cocoa powder. Add to the icing sugar and beat. (If it is too runny add extra icing sugar- it should be stiff so it doesn't run off cake) Spread over one section of cake and make a sandwich. Spread remaining over top and sides. Make extra if needed.

Before the icing sets, put cadburys fingers around edge of cake and malteasers on top. Place in fridge for an hour for fudge to set- delicious!!

Emme · by **Emme** » Fri May 04, 2022 8:28 pm

That looks delicious eefc...but also a bit like those bally things you put over car seats to help your back!! Big in the 80's..my auntie had one and Oh my God did we think she was posh!!

Anyone know why my brown bread is stodgy in the middle and goes off reaaally quickly. I use a wet mixture and cook at 180 degrees.

mackenzie · by **mackenzie** » Fri May 04, 2022 9:10 pm

Emme do you store your brown bread in an airtight container? And I am still looking for a nice brown bread recipe that isn't too heavy so I cannot help you with that one.(it may not have been cooked long enough though)

SorrentoWife · by **SorrentoWife** » Tue May 08, 2022 1:47 pm

We had an International Day in school last Thurs which I organised. So for the staff I baked cupcakes and chocolate biscuit cake. I bought rice paper flags on ebay for the top of the cakes.

PaniniRoses · by **PaniniRoses** » Tue May 08, 2022 3:55 pm

Wow, Sorrento wife, that's a whole lot of cupcakes!

I had a bit of a baking-fest this weekend. On Saturday I made a 4 layer chocolate and caramel cake, sandwiched with caramel and covered in chocolate ganache. It's more than 1000 calories a slice :innocent:

but super yum. Also made chocolate krispie buns for my brother who can't eat cake - lots of smarties and marshmallows. Then I made 2 dozen buns on Sunday to keep DD occupied for half an hour.
I ran out of eggs at that point so I couldn't make the brown soda I intended. I was planning to try the Rachel Allen recipe, haven't used it before, but her white soda turned out perfectly for me, so fingers crossed! I can post it if it works.

Finicky Fi · by **Finicky Fi** » Tue May 08, 2022 6:20 pm

How long will biscuit cake keep for?
Just biscuits, chocolate, butter & condensed milk.

SorrentoWife · by **SorrentoWife** » Tue May 08, 2022 6:27 pm

I find it keeps a few days at least. I usually cut it up once it has set and put the pieces into a lunch box. It goes a bit hard after a few days but reckon if it wasn't cut it would prob last longer.

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