Peanut Butter Brownies

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For these peanut butter brownies I have used Crunchy peanut butter, you can of course use smooth. I just love the added texture that the crunchy peanut butter gives. Continue reading “Peanut Butter Brownies”

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Black Forest Swiss Roll

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A lot of people are put off making a Swiss roll through fear of the rolling and the cracking. A lot of the time the cake will crack, I think this gives the Swiss roll character and proves it is homemade.

I have made a black forest Swiss roll with cream and cherries, however you can make any filling you want or prefer. Continue reading “Black Forest Swiss Roll”

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!

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”