Millionaires Poke Cake

I have made this cake several times experimenting with the size of poke holes, first I tried pencil sized holes (picture 1), these are great for runny sauces but with a thick caramel I don’t think the holes were large enough for quality seepage. Each time I made the cake I made the hole progressively larger until I went with an apple corer (picture 2). Well we certainly had caramel filled holes and this was certainly a hit! The down side was, with the quantity of caramel in this recipe and the fact the holes take a lot of filling the layer of caramel on the top was quite thin.  You also need to take care that you do not ‘core’ through the base as the result could be a little sticky!

We all liked the larger holes with more caramel in the cake then on top. Try it and let me know what you like best!

You will need:

For the cake:

  • 225g Butter
  • 225g Caster Sugar
  • 4 Eggs
  • 225g Self Raising Flour

For the caramel:

  • 1 x 397g Can of Condensed Milk
  • 2 tbsp Golden Syrup
  • 60g Butter

For the chocolate:

  • 100g Dark Chocolate – melted
  • 30g White Chocolate – melted

Method:

  • Grease and line a square cake tin
  • Preheat the oven to 170 degrees
  • Cream the butter and sugar until light, creamy and fluffy.
  • Add each egg one at a time and mixing well between each addition.
  • Sift in the flour and fold in gently until all the flour has been incorporated.
  • Transfer into the prepared tin and bake for about 40mins until golden and cooked.
  • Leave to cool on a rack for 5mins before removing from the tin and allowing to cool completely on a cooling rack. I leave the grease proof paper in the cake as this will help keep the caramel from dripping down the sides.

Make the Caramel: You can of course use a bought jar of caramel, however if you would like to make your own here’s how Melt together the condensed milk, golden syrup and butter in a pan,

  • Bring to the boil while stirring constantly.
  • Then simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour. It is important to keep stirring as this mixture will quickly stick to the bottom of the pan, if this happens don’t worry about the occasional darker flake – so long as it’s not burnt!
  • Remove from the heat and leave to cool.

Assembly:

  • Once the cake has cooled poke the cake with your chosen sized poker. You can use a pencil, pen, or I used an apple corer, an apple corer does give little fun cake nibbles!
  • Depending on your chosen size poker will depend on how many holes you make, don’t try and put too many in as this will make the cake very unstable.
  • Pour the caramel over the cake, for larger holes I spooned the caramel in before pouring over the top.
  • Allow to set.
  • Pour the dark chocolate over then drizzle the white chocolate in your chosen swirly pattern.
  • Allow to set before cutting and enjoying.
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Chocolate Courgette Cake

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Carrot cake is perfectly acceptable in our house but when Courgette cake was mentioned everyone physically recoiled! Mum used to make courgette cake years ago and reassured me that it is was really good and you couldn’t tell there was courgette in it. Now we have a glut of courgette in the garden and the only one who eats courgette is mum; I was under pressure to do something with the ever growing supply of courgette.

This cake is so easy to make too!

You will need:

  • 150g Soft Brown Sugar
  • 150ml Sunflower Oil
  • 3 Eggs
  • 225g Plain Flour
  • ½ tsp Bicarbonate of Soda
  • 1tsp Baking Powder
  • Pinch of Salt
  • 50g Coco Powder
  • 225g Courgette finely grated. (If it is a small fresh courgette then the skin and seeds can be left on, however it is it a courgette that has got a little out of control then do peel and deseed it).

Optional:

  • 80g of icing sugar mixed with a little water, so that it is thick and pourable but not runny.

Method:

  • Line and grease a 1lb loaf tin.
  • Preheat the oven to 180degrees.
  • Whisk the oil and sugar together.
  • Add the eggs one at a time mixing well after each addition.
  • Sift and fold in all the dry ingredients.
  • Gently fold in the grated courgette.
  • Pour into the prepared tin and cook for about 40mins-1hour checking after 40mins.
  • The cake is cooked when a skewer comes out clean when inserted into the thickest part of the cake.
  • Allow to rest for 5mins before turning out of the tin.
  • Cool completely on a cake rack.
  • Mix the icing sugar with a little water and pour over the cake allowing it to drizzle over the sides slightly.

Cut and enjoy!

Strawberry Crumbles

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I love strawberries and they are at their best during the British summer.  I do sometimes get a little carried away and buy more then we can eat in a day.  Unfortunately strawberries really need to be eaten within a day or two of picking before they go a little soft. This is the time I make strawberry crumbles. I make this as a tray bake and are so moreish it’s difficult to only eat one square! Continue reading “Strawberry Crumbles”

Blueberry and Lemon Cake

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I love the zing of a lemon drizzle cake that combined with the sweetness of the blueberries makes this cake extremely popular.

I have substituted some of the sugar for honey in this recipe, it just adds another dimension to the cake.  If you don’t have honey then just use caster sugar instead, or if you feel you would like more honey flavor then try adding more honey, but don’t forget to take out an equal quantity of sugar. Continue reading “Blueberry and Lemon Cake”

Sticky Toffee Cake

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My grandad’s favourite pudding is a sticky toffee pudding, for his birthday I made him a Sticky Toffee Cake, I have included a picture of Grandad’s cake at the bottom.  I have made a variation for you here.

Usually Sticky Toffee would call for dates, however my sister hates them with a passion and isn’t too keen on dried fruit, so in this cake I have used raisins and liquidized them to disguise the fact they are in there. You can use them whole, or use chopped dates or sultanas, all will be good. Continue reading “Sticky Toffee Cake”

Chocolate Fudge Brownies

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Unfortunately Brownies are really too easy to eat, and it is too easy to eat too many of them! Luckily they are really easy to make too….

There is nothing earth shatteringly different with my chocolate brownie recipe, when I looked at others before writing mine up they are all very similar. Again this is a recipe I have used for years and slightly changed it to suit our taste.

Once you have mastered a classic brownie recipe that you like and enjoy the most then you can add all sorts of things to ‘liven’ your brownies up. Continue reading “Chocolate Fudge Brownies”

Lemon and Poppy Seed Cake

IMG_5377 (2)This lemon cake has such a lovely refreshing taste, with the addition of poppy seeds to this cake gives a great crunch to it. I have made a lemon curd to fill this cake which gives an added zing along with the lemon icing.  ‘Total lemon over load’ you may think, however it really works and we all love the texture the poppy seeds give.

Continue reading “Lemon and Poppy Seed Cake”