Chocolate Raisin Scones

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For these scones I have used my family’s favourite nibble – chocolate raisins. I found, because of the large size of the chocolate raisins, I needed to add more in weight so each scone had a respectable amount of the chocolaty goodness.

This recipe will make about 6 x 65mm scones or 4 x 75mm scones Continue reading “Chocolate Raisin Scones”

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Spiced Apple Jelly

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This is the time of year I get a little carried away preserving my fruit and veg.

This spiced apple jelly is a perfect condiment with pork and sausages etc as well as being rather tasty with bread and butter in a sandwich. Continue reading “Spiced Apple Jelly”

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!

Raspberry Cheesecake

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It has taken me quite a while to find and perfect my cheesecakes, when I say perfect…. to make them the way my family and I like them. A while back my mum developed a cough every time she ate shop bought cakes and biscuits.  When I stated making cheesecakes it soon became clear that I couldn’t use crushed biscuits for the base or it would result in a lot of suffering. I experimented with various bases and our favourites are a short bread (please see my shortbread recipe) or an oaty crumble base which I have used in this recipe for you. Because I cook the base do allow plenty of time for cooling and refrigerating. Continue reading “Raspberry Cheesecake”

Cheese and Marmite Scones

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A perfect accompaniment to Cheese is Marmite. I realise you either love marmite or hate it. To be honest I do have to be in the mood for marmite, however the addition of marmite to these cheese scones really lifts the flavour.  So if you are a marmite hater or just a mild dis-liker I do recommend giving them ago.

I have used just one teaspoon of marmite in these scones, however if you are a real marmite adorer please feel free to add more! Continue reading “Cheese and Marmite Scones”