Chocolate Guinness Cake

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I first discovered this cake at a Macmillan’s coffee morning. It looks so attractive with the rich dark sponge topped with an almost brilliant white icing that I had to try it.  After trying it I just had to make my own…. Continue reading “Chocolate Guinness Cake”

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Peanut Butter Fudge

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What better way to celebrate National Peanut Butter Fudge Day then with Peanut Butter Fudge.

I have used crunchy peanut butter for this fudge, you can of course use smooth peanut butter, I like to added texture the crunchy peanut butter gives.

With fudge making it is important to use a cooking thermometer to achieve the correct temperature and uninterrupted time during the boiling and stirring process is also essential.

This gets really hot so take care at all times!

Continue reading “Peanut Butter Fudge”

Oat Cookies

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These are my quick ‘go to’ cookies when we are in need of a treat very quickly. Although they are chewy they also travel well and won’t crumble in lunch boxes or picnic hampers.  For this reason these cookies are also our road trip treat too!

These cookies are great plain or they can be jazzed up with melted chocolate and your favourite chocolate bar as pictured. Continue reading “Oat Cookies”

Blackberry Syrup

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With Blackberries in abundance at the moment, it is all system go to pick them and use them before they disappear for another year.

Personally I don’t think you can beat the flavour of wild Blackberries, cultivated ones, to me, taste a bit too sharp.

I started making Blackberry Syrup a few years ago, I use it as I would any other syrup, in a steam sponge pudding, as a topping for ice cream or yogurt, and in baking in general.

Here is my recipe, it is very similar to jam making, except it isn’t set like jam. Continue reading “Blackberry Syrup”

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! Continue reading “Millionaires Poke Cake”

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!