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Family Fruit Tea bread December 11, 2011

Filed under: Cakes — delishuss @ 3:42 pm
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This is another recipe that Catherine shared with me. Sounds great. Would be delishuss out of the oven with a smathering of butter. I know, I know you’re supposed to let it cool, but I wouldn’t be able to resist.

(Mary Berry June 2011)

 

Makes 1 large brack. Prep time 20 mins. plus soaking the fruit overnight.

 

You need to start the brack the day before as the dried fruit needs to be soaked in hot tea overnight. The recipe states Earl Gray tea but Green tea, or ordinary tea works as well. Allow the cooked cake to cool completely, then store in an airtight tin.

 

Ingredients

350g/ 12 oz mixed dried fruit

225g/8oz light moscovado sugar

300m/1/2 pt hot Earl Grey tea made

using  2 tsp or 2 tea bags

275g/10 oz self raising flour

zest of one lemon

1 large egg, beaten

 

Method

  1. Put the mixed dried fruit and sugar into a bowl, stir to mix, then pour over the hot tea.
  2. Then cover the bowl and leave overnight.
  3. Heat the oven to 150C/130C. fan/Gas 2.
  4. Lightly grease a 900g/2lb loaf tin and line the tin with non-stick baking parchment
  5. Add the flour, lemon zest and beaten egg to the fruit mixture and stir with a wooden spoon until thoroughly mixed. Turn into the tin and gently level the surface.
  6. Bake for 11/4 to 11/2 hours or until the tea bread is well risen and firm to the touch and a fine skewer inserted in the centre comes out clean.
  7. Leave to cool in the tin for 10mins, then loosen with a small palette knife. Turn  the tea bread out and leave on a wire rack to cool.
  8. Cut into slices and serve with butter

 

 

 

Cherry, choc and coconut traybake

Filed under: Cakes — delishuss @ 3:32 pm
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As you may have noticed a lot of my posts are for savoury recipes. I try to stay away from sweet stuff because if I make whatever it is I’ll end up eating it all myself and ruin my eternal quest to be skinny 🙂 It hasn’t really worked, I should just makes the cakes and bloody well enjoy them. Catherine has kindly shared some of her favourite teacakes with me so I’m posting them for you all to try and enjoy.

(BBC good food May 2011)

 

Makes 16 slices Prep time 10 mins,

Cooking time 20mins

 Ingredients

200g/7ozs desiccated coconut

83g/3 oz castor sugar

2 eggs, beaten

200g/bar of white chocolate, roughly chopped

85g/3oz glacé cherries, halved

Method

  1. Heat oven to 180C/160Cfan/gas4 .
  2. Line a 20/30cm baking tray with baking parchment.
  3. In a large bowl, mix desiccated coconut, sugar, eggs, white chocolate and cherries until combined.
  4. Cook for 20mins until golden brown and set, then cool in the tray before slicing into bars.

Sound yummy

 

Chocolate Flapjacks May 29, 2011

Filed under: Cakes,Weight Watchers Recipes — delishuss @ 9:24 pm
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These are scrumptious and wholesome too. Dead easy to make. These are a Weight Watchers recipe also.  Hope you try them.

3 propoints per flapjack

Recipe makes 12

You will need a 8cm square baking tin and a heatproof bowl

Ingredients

Low fat cooking spray

60g low fat spread

50g light brown sugar

2 tbsp golden syrup

Finely grated zest of 1 orange

170g porridge oats

25g plain chocolate

 

Method

1. Place the low-fat spread, sugar and syrup in a large pan and melt over a gentle heat. Remove from the heat and stir in the orange zest and oats.

2. Line a baking sheet with parchment paper and spoon onto the sheet and level the mixture. Bake for 15-20 mins, gas mark 5, 190 degrees celsius and 350 degrees fahrenheit.

3. Meanwhile, place the chocolate in a heatproof bowl over a pan of simmering water for 2-3 minutes until melted. Remove from the heat.

4. Remove the baking sheet from the oven and cool for 5 minutes. Cut the flapjacks into 12 rectangles and drizzle over the chocolate. Leave to cool in a tin for about 30 minutes. They will keep in an airtight tin for 3 days.

 

Chocolate Orange Brownies May 25, 2011

Filed under: Cakes,Weight Watchers Recipes — delishuss @ 8:54 pm
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I went a bit baking mad last weekend, I tried the lemon tart and these chocolate brownies they are great. Definately worth a try. The recipe is from Weight Watchers Fabulous & Filling. I was a bit dubious about the fact that there was no chocolate in it but I don’t think it actually needs it.  These are also very quick to make.

Makes 15 brownies

They are 1 1/2 points each in the old system (not sure what they are with the new plan)

Ingredients

Low fat cooking spray

175g self raising flour

40g cocoa, reserving 1/2 teaspoon for dusting

100g soft dark brown sugar

Finely grated zest of an orange

1 egg

100g very low fat natural yoghurt

75g low fat spread, melted

Method

1.  Preheat the oven to Gas Mark 4/180 degrees celsius/ fan oven 160 degrees celsius. Line a 17×25 cm rectangular cake tin with non stick baking parchment and spray with the cooking spray.

2. Sift the flour and cocoa into a mixing bowl then stir in the sugar and orange zest.

3. In a small bowl, beat the egg with the yogurt and 150ml cold water then mix into the dry ingredients, followed by the low fat spread. Stir until smooth then pour into the prepared tin.

4. Bake fo 15 minutes until just firm then cool in the tin. Once cool, chill in the fridge for at least 1 hour before cutting into 15 squares.

5. To serve, dust the reserved cocoa over the brownies.

 

Lemon Tart May 19, 2011

Filed under: Cakes,Desserts — delishuss @ 9:57 pm
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My friend Miro passed this recipe onto me, so I must give it a try at the weekend. I love anything citrusy (not sure if that’s a word), so I reckon this is going to be a winner. Here goes:

First you need to prepare your sweet shortcrust pastry. You need:
 
175 g (6 oz) plain flour
pinch of salt
85 g (3oz) butter or margarine, cut into small pieces
30 – 45 ml (2-3 tbsp) cold water
20 ml (4 tsp) caster sugar
 
Mix the flour, salt and butter together in a Kenwood mixer until it resembles breadcrumbs, then add sugar and start sprinkling over water after it combines all together. You don’t want to over handle it, so once it’s combined, wrap it in a clear film and put it into fridge for half an hour to rest. Then just roll it out and put it into a tart form (I usually use one with a loose bottom – 9 inch), prick the pastry with a fork and put it into preheated oven at 190 C (375 F) or Gas 5 and bake until golden (usually takes 20 – 25 min). They advise to bake it blind with baking beans and then remove them after 20 min and bake for another 15 min, but it’s not a must.

 
Once baked, let it cool and prepare your lemon filling. For that you need:
 
2 lemons
3 limes (or vice versa lol)
65 g (2.5 oz) cornflour
50 g (2 oz) caster sugar
3 egg yolks
 
First grate the lemons and limes for zest, then you need to half them and squeeze the juice out. Pour into a jug and make up to 450 ml (3/4 of a pint) with cold water. Place it into a saucepan together with sugar and bring to a boil. Meanwhile, mix the cornflour and egg yolks with 120 ml (4 fl oz) of cold water and pour it to your boiling juice. It’ll take only a minute or two to thicken and once thickened, you can pour it straight to your pastry case. Let it cool down and bon appetite 🙂
 
I have been led to believe that it’s not as much work as it sounds, so I will keep you posted.

 

Moist Lemon Cake April 13, 2011

Filed under: Cakes — delishuss @ 9:46 pm
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This is a recipe from Mo. I haven’t tried it yet. I will give it a go at the weekend because it sounds great. If anyone tries it the meantime, let me know how you get on.

Ingredients

4ozs Butter   

 6ozs Castor Sugar                                      

6ozs Self raising Flour                       

 1 teasp baking powder

4 tblsp. Milk                                       

2 large eggs

Grated rind of a lemon

Topping

3 tblsps Sugar             

 juice of a lemon

 

Method

  1. Put all the ingredients in the food processor, until really smooth,( mixture will be quite runny).
  2. Put in a lined 7” cake tin.
  3. Bake for 40 -50 minutes at 180 degrees celsius, 350 degrees fahrenheit, gas mark 4.
  4. For the topping dissolve  3 tblsps sugar in the juice of the lemon.
  5. When cake is cooked prick all over with a skewer whilst still in the tin and spoon over the lemon mixture.
  6. Leave in the tin till cool.
 

Quick Chocolate Cake January 1, 2011

Filed under: Cakes — delishuss @ 7:24 pm
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It’s my nephew’s birthday today so we decided to make him a chocolate cake. This is a Georgina Campbell recipe and excuse the pun it’s a piece of cake.  It’s also delishussly wicked.

Makes a 7 “/18 cm sandwich cake

Ingredients

6 oz.175g self-raising flour

1 rounded tablespoon cocoa powder

Pinch of salt

6 oz/175g soft margarine or butter

60z/175g dark soft brown sugar

2 oz/50g ground almonds

3 large eggs, lightly beaten

Chocolate Cream

4 x 35g bars of fine chocolate

5 fl oz/ 150ml sour cream

Method

  1. Preheat a moderate oven, 350 degrees Fahrenheit, 180 degrees celsius, gas mark 4.
  2. Butter two 7″/18 cm sandwich tins.
  3. Sift the flour, cocoa and salt into a mixing bowl, cut in the butter or margarine and add the almonds and the eggs.
  4. Mix with a wooden spoon for 2-3 minutes, until thoroughly mixed and no traces of butter remain.
  5. Divide the mixture between the prepared tins and bake in the centre of the oven for 25-30 minutes, or until springy to the touch and just beginning to shrink from the tins.
  6. Turn out and cool on a wire rack.
  7. Meanwhile make the icing.
  8. Break the chocolate into a bowl and place over a pan of hot water, stir over low heat until dissolved, taking to prevent water or steam from coming into contact with the chocolate.
  9. When completely melted, remove the bowl from the heat and add the sour cream, stirring well.
  10. Allow the mixture to cool to a spreading consistency then, using a palette knife to spread it, sandwich the two cakes together and spread over the top with a palette knife.
  11. Decorate the cake with your choice of toppings.

Note: I used milk chocolate for the cream as that’s my preference but dark chocolate also works.

 

 

Mo’s Nutty Cheesecake August 29, 2010

Filed under: Cakes,Desserts — delishuss @ 9:22 pm
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I have to admit that I haven’t tried this recipe but it’s definately one on my list. It really is a piece of cake 🙂

Ingredients

Base

8 oz digestives

3 oz butter

Filling

3 oz caster sugar

3 oz Philadelphia cream cheese

2 pots hazelnut yoghurt

1 small carton of cream whipped

Instructions

  1. Bash the biscuits with a rolling pin until it’s the texture of crumbs.
  2. Melt the butter in a saucepan and stir in the biscuits, remove from the heat. Spread into a tin and chill in the fridge.
  3. Beat the sugar and cream cheese in a bowl.
  4. Fold in the yoghurt and cream. Spread on the base.
  5. Chill in the fridge until set.
  6. Serve with whipped cream and some chopped nuts.
 

Traybakes August 16, 2010

Filed under: Cakes — delishuss @ 7:52 pm
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These recipes come courtesy of my mum. I have had the pleasure of trying out the fifteens and the fudge squares. Let’s just say they are extremely more-ish.

FIFTEENS

15 Digestive Biscuits (Crushed)                  15 Pink & white Marshmallows (Halved)

15 Cherries (Halved)                                       Small can of condensed milk (400g)

Desiccated coconut

Method

Mix all ingredients together and form into a roll. Sprinkle coconut onto a piece of greaseproof paper and shape into a roll approximately one and a half inches in diameter. Leave rolled in the paper and leave in the fridge for an hour or till it hardens. Cut into slices and put into bun cases.

FUDGE SQUARES

2 dessertspoons of golden syrup                  4 ozs (120 g) soft brown sugar

6 ozs (170 g) margarine                                   8 ozs (225g) of digestive biscuits (crushed)

Small tin of condensed milk                           Chocolate to cover top (2x 100g bars)

Method

Bring syrup, marg, sugar and milk to the boil. Boil for 5 min. (be very careful as it burns very easily). Add biscuit crumbs. Press into a greased swiss roll tin. Pour melted chocolate on top. Cut into squares when cool.

 

(A medium sized tin of condensed milk will make the squares and the fifteens)

 

ALL IN ONE CUP CAKES

These only take a few minutes to make in a food processor. (Make sure the butter or margarine is soft, especially if you are mixing it by hand).

4 ozs (120 g) of butter (chopped)       4ozs (120 g) of castor sugar

5 ozs (143g) of Flour                                2 eggs

1\4 teasp. baking powder                    1\4 teap. of vanilla essence

Pre heat the oven to 220 C, 425 F, regulo 7

Method

Chop the butter into small pieces it should be fairly soft. Put all the ingredients into the  food processor and whiz for 30 seconds. Clean down the sides and whiz again (30 seconds approx) till the mixture is nice and creamy. Put a large dessert spoonful into each bun case in bun tin and place in oven. Turn down the oven after 5 minutes to 190C, 375, or Reglo 5. Bake for a further 15 minutes till the buns are nicely browned. Cool on a wire tray.

BUTTERFLY BUNS

Cut the top off the buns when they are cold. Cut this piece in half and leave aside. Whip some cream. Put a spoon of jam on the bottom half of the bun, then a spoon of cream. Arrange the cut pieces of the bun like wings on top of the cream and jam and dust with icing sugar.

 

Marrietta’s Apple Cake July 4, 2010

Filed under: Cakes,Desserts — delishuss @ 9:24 pm
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This is a recipe my mum found and passed on. It’s very morish.

Ingredients

350g (12oz) self raising flour              175g    (6oz) butter/Stork, (chilled)

450g (1lb) cooking apples                   Pinch of salt

(Peeled, cored and diced)                   175g (6 oz) castor sugar

125 (4 1/2 oz) Sultanas                       3 medium sized eggs, beaten

 Method

  1. Preheat the oven to 180C/fan 160C/gas Mark 4. Grease and line a 18cm (7in) square tin or 20cm (8in) round tin.
  2. Sift the flour and salt into a bowl and rub in the butter. Stir in the sugar and sultanas.
  3. Stir in the diced apple and then fold in the beaten eggs. It is a fairly dry mixture. Spoon the mixture into the tin and bake for 1 hr or until golden brown on top.
  4. Once cooked sprinkle with a little castor sugar. Cool for 10 minutes. Then turn onto a wire rack.

 There is great cutting in this for a houseful of visitors, coffee morning or simply as a dessert with cream. It is best eaten within 2 days but it is so good that it will not last that long.