Sunday, 23 November 2014

Lemon drizzle cupcakes

Fancy something a bit different?  These are great!

Pre-heat oven to 180c and line a 12 hole bun tin with paper cases.

Using the all in one method, beat together 4.5oz butter, 4.5oz sugar, 4.5oz self-raising flour, 2 eggs and the zest of one lemon.

Spoon into cases and bake for around 20 mins.

Transfer to a wire rack and prick with a fork.

Mix the juice of a lemon with 2oz sugar and spoon over cupcakes while still warm.  The lemon juice sinks into the ponge while the sugar stays on top.

Enjoy with a cup of tea.

Monday, 25 August 2014

Cappuccino Cake

I was channelling a bit of Mary Berry on Saturday.  Apparently this cake is best eaten fresh, which wasn't really an issue here.

Measure 2oz cocoa powder with 6tblsp boiling water.  Add 3 large eggs, 50ml milk, 6 oz self raising flour, 1tsp baking powder, 4oz butter and 10oz caster sugar.

Beat until combined - the mixture will be like a fairly thick batter.

Divide mixture between two cake tinned (greased and lined bases) then bake for 25-30 mins at 180c until well risen and beginning to shrink away from the sides of the tin.

Cool on a wire rack.

For the filling, dissolve 1tsp coffee in 2tsp hot water.  Whip 300ml double cream until it just holds its shape then stir in the dissolved coffee.

Sandwich the cake together with half of the cream and spread the rest on top.

Dust with sifted cocoa powder or drinking chocolate.

Saturday, 5 July 2014

Rhubarb and yoghurt cupcakes

Trying to use up the rhubarb....I discovered this recipe. 

Mix 6oz chopped rhubarb, 12 oz sifted self raising flour and 10oz caster sugar.

Add 2 beaten eggs, 5oz plain yoghurt, 5oz melted butter and 1.5 tsp vanilla essence.

Beat well with a wooden spoon and spoon into prepared cupcake cases.  Makes loads - 18-20. 

Bake at 180c for 15-20 minutes until well risen and golden.

Cool on a wire rack....if you can wait that long.

Tuesday, 25 March 2014

Devilled pork ribs

This was my first time cooking a rack of pork ribs and this recipe courtesy of Delia.

First of all, lay the ribs in the base of the tin, brushing them with oil and seasoning with black pepper.

Then make the sauce by crushing two cloves of garlic then whisking it together with two tablespoons of oil, 275ml red wine, two tablespoons each of Worcester sauce, red wine vinegar, tomato purée; two teaspoons each of mustard powder, runny honey, freshly grated ginger; and one teaspoon ground ginger.

Pour the sauce all over the ribs, making sure each one gets a good coating. Then pop them on to the highest shelf of the oven, bake them for 45 minutes at 180 degrees then give them all a basting and cook for a further 25 minutes.

Serve the ribs with the lovely thick reduced sauce spooned over.

Wednesday, 22 January 2014


These are the most delicious biscuits I have ever made....and probably the most unhealthy. You have been warned!

The recipe is by Mary Berry and is very simple.

Melt 8oz butter, 8oz Demerara sugar and 3oz golden syrup in a pan. Add 10 oz porridge oats.

Flatten out mixture in a lined baking tray and bake at 140c for 35 minutes until pale golden brown. Remove from oven and after 10 minutes cut into squares (small ones!).

Leave to cool in the tin.

Try not to eat them all at once.

Tuesday, 14 January 2014

Apple sponge

Last night's pudding in order to use up some Bramley apples.

Peel and slice apples (I had five). Put them in a saucepan with a couple of tablespoons water and cook over a low heat until apples have broken down - about eight minutes. Add sugar if needed.

Whisk together two eggs and 50g sugar until light and fluffy. Fold in 60g self raising flour and a pinch of ground cloves if you like. I also added a little bit of vanilla extract.

Place apples in greased baking dish. Pour over sponge mixture. Bake in oven at 180C for about 30 minutes.


As you can see, it didn't last long.