Ingredients

  • 8 eggs
  • 8 oz flour
  • 1 pint milk
  • Beef fat in pan – and heat till very hot 220 – till smoking

  1. Crack all the eggs into a bowl onto the 8oz of flour
  2. Gently whisk when adding milk, to form a thick batter and rest for 24 hours in fridge in a jug
  3. Remove from fridge when turning on oven
  4. Pre-heat to 220C
  5. Heat baking tin (or muffin tray with teaspoon of beef fat in each bit) in each bit until smoking point (at least 10 minutes)
  6. Pour in the batter, quickly, forming the crust at the sides and the top.
  7. Bake for 20-25 minutes until nicely risen and golden.

Creamed mushroom for filling

Brown finely Diced shallot in butter with a pinch of salt, garlic, some rosemary

Add cubed mushrooms

Add cream at the end and stir in gently

  • Use beef fat or sunflower oil or veg oil – high smoking point
  • Don’t open oven
  • Freeze puds until ready to use

Anita

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https://www.sainsburys.co.uk/gol-ui/recipes/buttery-scones-with-jam-and-cream

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INGREDIENTS

250g starter

570g white flour – protein 5g in portion (36g) ie 5/36*100=14%

335g water with 12g salt

DOUGH

  1. Mix 5 minutes {MIX TIME} = hh:mm
  2. REST 15 minutes
  3. KNEAD 3 minutes (or until firm) _______
  4. REST 15 mins
  5. KNEAD 2 mins _______

if it started splitting – rest 5 mins to relax gluten then knead again for a few seconds until firm

  1. Tip into glass bowl AND REST until :-
  2. {MIX TIME} + 2hours – PRE SHAPE (fold until smooth and tight) – with white flour
  3. REST 15 mins
  4. {MIX TIME} + 2hr 15min – SHAPE and put into Banneton – with Rice flour
  5. REST 1 hour
  6. Refrigerate covered overnight

BAKE

  1. PRE-HEAT to 430F with stone min 20 mins and REMOVE from Fridge if rise is minimal…
  2. Dust dough with rice flour before tipping out onto pallet
  3. Spray sides with water
  4. Score deep down center (right of ridge) at a steep angle
  5. BAKE TIME 35-37 mins
  6. START BAKE @ _______________________
  7. TURN @20mins _______________________
  8. CHECK BASE @ 35mins _______________________
  9. REMOVE at 35/37/40 ? _______________________
  10. Weigh baked loaf (1060-1070g) _____________

Cool before cutting

Store lightly covered standing cut edge on a sheet of clingfilm

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BANANA Bread

I have made this recipe many times, and its delicious hot out of the oven. It keeps well and freezes really well. (Stops you eating it all too quickly if frozen)

Ingredients

  • Wet ingredients
  • Mash 4 large bananas in a very large bowl
  • Whisk 2 eggs in a separate bowl – until light, creamy and fluffy
  • Stir in 2 diced bananas
  • Melt 4 tablespoons butter (60g) and stir into banana mix
  • Gently stir in Whisked eggs until well mixed
  • Dry ingredients – mix and SIFT  together well before adding to wet ingredients
  • 1 1/2 cups (232g all purpose flour in UL) flour
  • 1 level teaspoon BAKING SODA (USA) or bicarbonate of soda (UK) – (NOT baking powder)
  • 1/4 teaspoon salt
  • 1 cup dark brown cane sugar (or 160g light muscovado sugar-UK)
  • optional –
    • sliced banana for lining baking dish
    • Chocolate chips
    • raisons soaked in brandy – (add 10minutes baking time)

+ greased dish lined with optional sliced banana

  1. Pre-Heat oven to 350f (177c PR02 in UK), Oven must be at tempperature as soon dry ingredients are folded into the to wet ingredients, to maximise rise.
  2. COMBINE all the wet ingredients as described above.
  3. Add optional chocolate chips or raisons
  4. THEN:-
  5. Mix  all the dry ingredients into separate bowl and Sift if sugar is lumpy
  6. THEN Prepare the oven dish :-
  7. Grease the Pyrex dish (preferred option) or 2 bread tins
  8. line the base/bases with well-spaced slices of 1 banana
  9. THEN
  10. Gently fold the sifted dry ingredients into the wet mix
  11. Then immediately pour the mix (which is quite wet) into the baking dish(es)
  • Bake for 1 hour
  • Test if ready with skewer – its done when it comes out clean
  • *** NOTE  Might need to add 10mins to baking time, if adding chocolate chips or raisons

SERVE with Tea at teatime or with WITH Vanilla ice cream as dessert…

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Bramley apple Oat crumble

A Very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large Bramley  apples (or other fruit) cored and evenly Sliced 
  • 1 cup soaked sultanas (optional)

For the Crumble

  • 1 cup softened organic Butter
  • 1 cup  light brown cane mixed half/half demerara sugar
  • 4 cups of organic 
  1. Peel, core, quarter and slice the apples
  2. make the crumble by mixing the melted  sugar and butter with the back of a large spoon
  3. Sprinkle on the oats and mix in well – Mixture should remain be just past being tacky
  4. Layer the  apples with softened and swollen sultanas into two loaf tins, and level
  5. Add the crumble, make level then with a spoon or fingers roughened surface or make peaks and craters
  6. Bake in pre-heated oven at 200C for about 20 minutes until crumble browns 
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Chicken and Leek pie

800g chicken thighs
1/2  or 1 chopped onion
2 Bay leaves (optional)
course ground pepper
Simmered in milk to mins

Sauteed Squares of bacon
2 sliced washed leeks
1 Tablespoon flour, more if needed
Stir till creamy 2 mins

Add chopped chicken and strained milk with
1 tablespoon mustard or Marmite or worsteshire sauce
Season as required

Lay on cut greaseproof paper on baking tray
Lay on sheet of all butter pastry
Lay on filling
Brush egg all around edge of patry to seal on top layer
Lay on top layer and crimp to seal
Score 3 holes to reach steam
Glaze w beaten egg
Grate on parmesan cheese

Variation :  PORK and APPLE pie, saute pork chunks covered in flour in oil and butter, then add paprika, chopped onions, warmed milk, cubed bramley apple, and leeks, seasoning etc

Bake 200c for 30 – 35 mins

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Anitas Pizza – May 2022

Best one yet!

Makes a large whole meal rectangular pepperoni pizza with all the trimmings

 

FOR THE TOPPINGS

  • Pizza sauce – about 1/2 small jar
  • Grated cheddar, grated parmesan – mixed together
  • Mozzarella – cut into chunks and seasoned with pepper and oregano and topped lightly with olive oil
  • Sliced shallots and sliced sweet peppers –  seasoned with pepper and chilli seeds and oregano, partially cook in microwave until softened
  • Pepperoni – sliced
  • Sundried tomatoes, thinly sliced
  • Sliced olives, capers, jalapenos – drained and dabbed dry

FOR THE DOUGH 

Prepare the wet ingredients and the yeast

Sprinkle 3/4 (5.5-6g) of a 7g sachet of dried yeast to the top of the following mixed together – do not stir and leave for a few minutes until the yeast is activated, then stir

  • 1/3 tablespoon golden caster sugar
  • 1.5 tablespoons olive oil
  • 245g luke warm water

Meanwhile weigh out 375g of flour into a large bowl

  • 100g Whole meal Very strong Flour
  • +
  • 275g White Very strong Flour
  • Add 1/4 teaspoon salt to the flour and stir in

    1) Make a well in the flour and using a fork add the yeast mixture into the center

    2) Work in flour (with salt) with a fork from the edges into the center, then hands,, until a mass of dough is formed

    3) Relax the dough for 5 mins before kneading to absorb the liquids a little more

    4)Tip out onto a clean dry worktop and clean the bowl ready for proving the dough

    5) Knead for 10mins, rest a couple of times to relax gluten,

  • If the dough tears before it gets smooth let it relax for 3 minutes
  • Clean and dry worktop if it feels tacky
  • Using slightly dampened hands continue to knead and repeat cleanups until
  • Until dough is nice and smooth and springy

6) start the Rise,  for 40-60 mins in warmer, covered with cling film,  in medium bowl to allow dough to double in size ( or at room temperature if longer is needed before baking) 

7) at 30 mins since prooving started,  pre-Heat oven 250C with stone for at least 30mins ( gets smoky in there so open oven when hot with care)

8) at 50 mins since proving started, Roll out dough on greaseproof paper –  Stretch and roll out the dough into a rectangle, trying to leave the edges a little thicker, by pinching edges like pastry, to avoid over spill of toppings during baking, leave to rise a bit more while preparing the toppings.

    • If dough is too tight to roll, leave for a couple of minutes to relax, then continue to shape out
    • Rest for further 10 to 20 mins until oven ready, and toppings prepared for loading

9) Add the toppings in the following order, LEAVING STONE IN OVEN

    1. Pizza sauce, spooned on thinly, spread with the back of the  spoon – it will begin to dry as the dough starts to cook on the stone, that’s fine, add a little more sauce, but don’t make it really wet
    2. Mozzarella slices – ADD
    3. Sliced sun dried tomatoes – ADD
    4. Capers  – ADD
    5. Pepperoni – ADD
    6. Olives, Jalapeños- ADD
    7. Grated cheese ADD

10) When oven and stone heated, remove stone, drag oven ready Pizza onto stone, and leave on stone for 3 minutes before putting in oven, to get a really crispy base (without burning topping during baking)

11) Bake at 250 for 10mins, remove as soon as crust is golden * it turns dark Very quickly after 10mins

12) Allow to stand for 5 mins before cutting and serving –

 WARNING: HOT CHEESE BURNS MOUTH

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Makes 6 large fat scones.   

  • 8oz SR flour OR (6oz plain SR flour + 2oz Wholemeal SR flour)
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1oz golden caster sugar
  • 2oz softish butter 
  • Blend dry ingrediants in Food processor with blade
  • Mix in 3/4 cup sultanas
  •  
  • 1 large egg – beaten  (at room temp) added to
  • 1/4 pint milk (at room temp)

Variation -was low on plain SR flour, makes12 medium scones: made 24thjune 2021

10.5 oz white SR flour | 5 oz WW SR flour | 5 teaspoon baking powder | 1/2 teaspoon salt | 2 oz caster sugar | 5oz melted butter || 1 cup sultanas || 1/3 milk | 2 eggs  = 18mins @ 215c until nice and golden

basted with egg | added WW SR flour after mixing cos mixture was too wet = great scones

  1. Pre-heat oven to 215C
  2. Add dry ingredients into food processor 
  3. Blend with blade to Make crumbs by adding butter
  4. Transfer crumbs into a bowl, mix in  3/4 cup dry sultanas
  5. Add the milk to the beaten egg.
  6. pour liquid into a well in the mix – reserving some for glazing
  7. mix the wet into the dry with a fork and make a loose ball
  8. turn it out on a well dusted work top if quite wet
  9. Dust the top, and shape gently, To firm up dough a little so scones don’t become too crumbly when baked
  10. Press gently into a large flat patty over 1″ deep
  11. Place onto a cold baking tray using dough scraper if needed
  12. Glaze with fingers, rub in all over top surface
  13. Bake for no more than 11 minutes unless they are LARGE scones, in which case turn 180 in oven at 10mins, and then bake for two more  minutes  (total 12mins) or longer if still a little pale..
  14. Bake until a nice golden colour.

 

 

 

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Banana Tart Tatin

Watched the Hairy Bikers make this on TV .. It looked amazing so it is a ‘MUST TRY’

Ingredients

  1. Bananas chopped into 1 inch pieces – enough to cover base of tart
  2. Caster Sugar – 1 cup full
  3. Butter – large piece – 1/8 – 1/4 packet (more research required for exact amount of butter!) 😉
  4. Orange Zest of one orange
  5. ready made PUFF PASTRY straight out the fridge
  6. brandy for serving
  • Heat sugar in a frying pan without stirring until golden 
  • Add a huge knob of butter and stir gently until melted
  • Roll out the pastry and cut a round circle slightly smaller than the tart dish
  • Pour caramel into dish
  • Place bananas upwards into caramel (flat edges down)
  • grate orange zest on top of bananas
  • gently place pastry over bananas and turn down the edges to the base
  • tuck in pastry ever so slightly
  • prick pastry a few times with a fork
  • bake in pre-heated oven @180C or 160C-fan oven, for 40-45 mins
  • turn out onto dish to cool

serving

serve with brandy poured on top and lit. !

 

 

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Shortcrust XMAS Pie Pastry

  1. 375 g  Plain Flour and 3/4 pack of unsalted butter   
    • OR  (or 500g plain flour and 1 whole pack of butter)
  2. seasoned with salt and blitz until smooth in Food processor
  3. add 1 egg and some water into the centre and mix with a fork until pastry comes together
  4. 1/2 pastry and wrap both in cling film, and chill for at least 1/2 hour in fridge
  5. Roll pastry for base until the thickness of a one penny
  6. Egg wash the edges so top layer sticks 
  7. Fill with filling mixed with gravy
  8. Roll out top, and cut out pieces with pastry cutter 
  9. Place sheet with holes over pie, and egg wash
  10. Add cut-outs to cover almost all the holes
  11. Egg wash all over 
  12. Trim edges
  13. and crimp with a fork, 
  14. line one teaspoon of turkey fat in the pie dish
  15. Bake ON BOTTOM of OVEN, for 45 -50 mins at 170, But in fan oven, I  baked as follows :
    • (150 for 15 mins, + 160 for 5 mins + 170 for 5 mins)

For the filling

turkey chunks and stuffing and sliced leeks smothered in lots of gravy (but not runny)

For the gravy

  • 2 rashers of chopped streaky bacon
  • 2 chopped leeks
  • 3 sliced mushrooms
  • 1 small teaspoon of grainy mustard
  • 2 dessertspoons of plain flour
  • 1.5-2 pints of stock
  • Boil
  • Then add 2 tablespoons of creme fraiche
  • simmer
  • liquidize – until thick, smooth and creamy

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Traditional welsh cakes

Makes at least a dozen welsh cakes..

Ingredients

  • 175g plain flour plus teaspoon baking powder and a sprinkle of grated nutmeg
  • 85g butter diced chilled
  • 1 teaspoon baking soda
  • 50g of currents
  • 1/2 free-range egg, beaten with
  • 50g  caster sugar
  • milk, if needed
  • extra butter, for greasing

Method

  1. Sift flour into a bowl and add the diced butter.
  2. Add the sugar to the1/2 egg and beat – leave to dissolve
  3. Rub flour and cold butter with your fingertips, until the mixture resembles breadcrumbs.
  4. Add the currents
  5. Add the  beaten egg with dissolved sugar,and mix well gently BY HAND to form by hand a ball of dough, using a splash of milk if needed. do not knead
  6. DO NOT OVERWORK DOUGH
  7. Roll the dough out on a heavily floured board to a thickness of about 1/2 cm thick or thicker if desired (up to 1cm)
  8. Cut into rounds with pastry cutter.
  9. Rub agriddle with butter, wipe away the excess and place on the hob until it is heated through.
  10. Cook the Welsh cakes a few at a time for 3-5 minutes on each side, or until golden-brown. (electric hob setting 4-5 takes about 4+ mins each side – take care it doesn’t get too hot)

 

 

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Baklava pics

  • Sheets of filo pastry
  • 300g chopped walnuts (and almonds and pecans and pistachios)
  • Sugar
  • Honey
  • 1 lemon
  • butter

Brush 1st sheet with melted butter, place another on top, then butter that one (buttering layers softens pastry and helps to avoid breaking when rolling)

Add a row of copped nuts mixed with sugar

roll fairly tight and create spiral, add more rolls until spiral as big as the base of the tin.

Bake @ 170 for 30minutes

Meanwhile make the Syrup with

Water

Honey

Sugar

Zest of whole lemon

Juice of ½ lemon

Simmer for 10 minutes until gold and thickened

Pour onto hot baked spiral

Best eaten anytime after a couple of minutes

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Victoria raisin segments

1 beaten egg
2oz sugar
2oz butter
2oz SR flour
1/2 cup soaked raisins

Soak the raisins in boiling water, strain and pat dry
Whisk one egg
Add to creamed butter and sugar and whisk if its curdled
Fold in flour with silicon spatula until smooth
Grease microwavable dish
Spread mix into dish
Sprinkle on raisins
Cover dish with cling film

Microwave for 2+1 minutes at 600
Transfer to oven tray And brown under grill until golden

Sent from Samsung tablet

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Basic Bread | Bread Recipes | Jamie Oliver Recipes

A basic bread recipe for bakers at any level, perfect your loaf by practicing the tips, trick and techniques provided with Jamie’s easy bread recipe.

http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe/

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Basic pizza dough | Bread recipes | Jamie Oliver recipes

A simple pizza dough recipe, ideal for those who have never made dough before – learn how to make delicious pizza using Jamie’s basic pizza dough recipe.

http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza/

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Ingredients

200g self-raising flour

50g caster sugar

1 tsp bicarb

1 egg

50g melted butter

250ml milk

125g cottage cheese

225g golden sultanas

15g unsalted butter

Serve with lemon juice, icing sugar, maple syrup and yoghurt

Method

1. Mix the flour, bicarb and sugar together in a bowl.

2. In a separate bowl combine the egg, butter, milk and cheese, then add this to the flour mix.

3. Stir in the sultanas.

4. Spoon some of the mix into a lightly buttered warm frying pan and cook for 1 minute each side, until golden.

5. Serve a stack with the accompaniments.

Sunday Brunch – Articles – Golden Sultana and Cottage Cheese Pancakes – All 4
http://www.channel4.com/programmes/sunday-brunch/articles/latest-recipes/golden-sultana-and-cottage-cheese-pancakes/4898

Sent from Anitas Samsung tablet

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Not yet tested! But it sounds great!

Ingredients

  • 50g butter
  • 1 pint milk
  • 150g Semolina
  • 150g sugar
  • 4 egg yolk
  • 4 egg white – whisked
  • 1/2 lemon – grated rind of..
  • serve with Raspberry juice
  1. Melt butter in frying pan, add milk, and bring to the boil
  2. add a little salt (optional)
  3. Add Semolina and stir until it thickens and peels back from the edges of the pan
  4. Allow to cool
  5. Meanwhile, whisk sugar and egg yolks until light and fluffy
  6. Meanwhile whish egg whites until stiff
  7. Add lemon rind to egg yolks mixture and add that mixture slowly to the Semolina mixture
  8. Fold in Egg whites
  9. Add mixture to a Greased and floured an oven proof dish
  10. Bake for 40 minutes and serve, topped with a little concentrated raspberry juice
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Childhood memories : Simple Semolina dinner…

Boil 1/2 pint of milk, then turn down heat to minimum and add semolina (1/2 cup perhaps, TBC)

Stir continuously until mixture thickens to consistency of unwhipped double cream, takes about 5 minutes…

Serve on a large plate, tilting plate so semolina spreads evenly over whole plate

Sprinkle on sieved icing sugar and grated plain chocolate.

Eat hot..

 

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A very tasty meal, or delicious dessert!

Ingredients

  • 3 eggs whisked in a large bowl
  • 1/2 pt milk
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 dessertspoon butter for crepe
  • 1 tablespoon butter for apples
  • 1 large bramley apple, peeled, quartered, halved then sliced
  • 1 handful of soaked raisons
  • 1 teaspoon sugar (to taste if apples too sharp)
  • sieved icing sugar for serving

You will need one pan to cook the apples, which can be cooked in advance, one frying pan for the crepe to which the apple mixture is added and one firm flat edged spatula.

  1. Whisk the eggs in a large bowl
  2. Add the Flour and whisk until a smooth paste
  3. Add milk until it looks the consistency of double cream (not whipped)
  4. Leave to stand for 1/2 hour for best results – meanwhile
  5. Prepare the apple
  6. Melt the tablespoon of butter in a saucepan
  7. Soak the raisons in boiling water for a few minutes then drain
  8. Add the sliced apples, sugar to taste and raisons and sauté until the apples begin to soften – keep hot, then
  9. Heat frying pan, add butter to melt then add the crepe mixture to make a very thick crepe (about 1/2 cm thick at least)
  10. Cook one side until golden and the top has begun to set slightly
  11. Turn crepe over, immediately add apple mixture to the top of the golden side of the crepe
  12. Using a flat edge spatula, start to chop the crepe up into small pieces
  13. When evenly chopped, leave undisturbed until it browns golden underneath
  14. Then turn over, chop again, and leave until it browns again
  15. Continue last step until crepe well cooked and pieces all look golden
  16. Serve immediately served with a sprinkling of sieved icing sugar

Can be Served with custard if eaten as a dessert..

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Very lemony sponge cake, delicious with coffee. Quick to make and bakes in less than 30 minutes.

Ingredients

For the sponge:

  • 200g very soft butter
  • 200g golden caster sugar
  • 3 large eggs, whisked till airy and at room temp
  • 250g sifted self raising flour
  • 2/3 level teaspoon bicarb of soda
  • juice of 2 lemons (1/2 cup)
  • grated rind of two lemons

For the glaze and filling

  • Juice of 2 lemons
  • same qty of caster auger
  • 2 capfulls vanilla essence
  • plum jam for filling
  1. Grease and lightly flour tins
  2. pre -heat oven to 180C
  3. whisk eggs in a pouring jug
  4. whisk butter and sugar until light and creamy and smooth
  5. slowly add eggs while whisking until nice nd airy
  6. Add lemon rind and lemon juice with just a quick whisk so it doesn’t curdle
  7. sift in flour with baking soda and fold in carefully
  8. Bake the flan dishes for 2 mins until light golden
  9. Bake the loaf tins for an extra 5 minutes, no more

This mixture is sufficient for two loaf tins and two 4″ flan dishes

For the glaze combine the lemon juice, sugar and vanilla essence in a small pan, bring to the boil and simmer for 20 mins.

Turn out cakes while warm, glaze the top and bottom halves and add a thin layer of jam between layers.

eat warm, as the sides are a little crusty and the sponge very moist And lemony

store wrapped in clingfilm to retain the moisture.

delicious, must make again…

 

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This is a recipe I found in a magazine and I actually haven’t tried yet, but it looks great and I really want to try it out.. So here it is, and when I have made it I will update this recipe and give a verdict.

Ingredients   (serves 6)  – Make the day before as they need to be served chilled

  • 110g caster sugar for the Caramel
  • 500ml double cream
  • 2 sprigs of rosemary
  • zest of two oranges
  • 1 orange segmented
  • 1 split vanilla pod or  1 teaspoon vanilla essence
  • 125g caster sugar for the custard
  • 2 large eggs
  • 2 large egg yolks
  1. To make the caramel, dissolve the sugar 110g in a pan with 125 ml water, over a medium heat
  2. Increase the heat and cook until the sugar turns dark amber
  3. Carefully pour the hot caramel into six ramekins and leave to cool
  4. For the custard, gently heat the cream, rosemary, zest and  vanilla pod until simmering
  5. Leave to infuse for 30 minutes
  6. Pre-heat oven to 180C (fan 160C)
  7. Strain the cream into a clean pan and warm gently
  8. In a separate bowl, whisk the sugar and all the eggs together
  9. Add a little cream gently into the eggs, still whisking, then add the remaining cream and stir
  10. Skim off any bubbles
  11. Pour into Ramekin dishes and place in an oven tray on a paper towel to stop them slipping
  12. Pour boiling water so that it comes two thirds up the sides of the ramekins
  13. Cook for about 1 hour, or until the puddings are almost set
  14. Remove the tray from the oven and leave to cool in the water
  15. When water has cooled, remove and chill for at least one hour – overnight is best
  16. To serve, stand the dishes in hot water for a few seconds and turn out.
  17. Garnish with orange segments (and more rosemary)
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This cake is the ultimate chocolate cake, its very rich and a must for chocolate addicts. Its ingredients are quite pricey, but the cake goes a long way as it should be cut into small portions because it is so chocolaty. A great dinner party dessert. Its fast and very easy to make, and all mixed by hand into one bowl, which means hardly any washing up afterwards. A chocolate dessert I will definitely make again.

 

Ingredients

  • 125 g unsalted butter, chopped
  • 375 g 80% good quality dark chocolate, broken into portions
  • 175 g light muscovo sugar
  • 35 g sifted plain flour
  • 40 ml milk
  • 120 g ground almonds
  • 5 medium eggs
  • cocoa for dusting when cooled
  • Whipped cream and fresh fruit for serving
  1. Pre-heat oven to 170C fan/ 190C / gas 5
  2. Place butter and chocolate into a bowl and either microwave in short bursts stirring frequently until melted or melt in a heatproof bowl over a s aucepan of simmering water
  3. Add the sugar, stir with a spatula
  4. Add the sifted flour, stir
  5. Add the milk, stir
  6. Add the ground almonds and stir
  7. Add the eggs and stir well until combined and smooth
  8. Line 22″ springform cake tin with greaseproof paper and pour in mixture
  9. Bake for 40 minutes covered with foil
  10. Remove from oven, uncover and cool
  11. Turn out, and when completely cool dust with cocoa powder
  12. Serve with whipped cream and berries

 

Recipe from Sainsburys magazine

 

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Liz’s Apple Oat Crumble

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
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Yvette’s Dutch Apple Pie

I have made Yvette’s Dutch Apple Pie for the first time this weekend. I’ve been wanting to make it for a long time. Its delicious, and actually much easier than you would think.

You can view Yvette’s  recipe in full at Yvette’s Recipe Website  (Website designed and developed yours truly – Hawaii Photos ).  Click on the Pie ->

Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!

I served it with a choice of freshly whipped cream or hot with hot vanilla custard.

For the Dough:

  • 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
  • 270 gram real butter
  • 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
  • ½ egg (the other half keep for later for brusing on the pastry)

 

For the Filling:

  • 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
  • 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
  • 50 gram/ 3 oz of white sugar (I used caster sugar)
  • 1 teaspoon cinnamon powder (not too heaped)
  • 1 tablespoon lemon juice
  • 1 tablespoon warmed apricot jam
  • 1 large handfull of dried breadcrumbs

Preparation:

  1. Make the dough by rubbing flour and butter, then the sugar and ½ the egg
  2. Grease springform cake tin with butter.
  3. Cover base (3-5mm recommended) and sides with  dough (reserve about 1/5 part  for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
  4. Pre-heat oven on 370 degrees F,  (175 C).
  5. Peel and core and thinly slice apples.
  6. Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
  7. Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
  8. Place the apple mixture in the tray to the top.
  9. Make rolls of pastry to decorate top
  10. Brush egg mixture onto the strips
  11. I Baked it for 1 hour and 15 min until brown and crusty
  12. After baking, brush warmed apricot jam onto the strips of pastry
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For the meringue nests see my Meringue recipe 

Ingredients For the fillings
8 meringue pockets
2 tins of sweetened chestnut puree
250 g Mascarpone
200 ml 8% fat Fromage Frais
1 rounded dessert spoon caster sugar
1 teaspoon vanilla essence

  1. Whisk the Mascarpone and Fromage Frais with the sugar and vanilla
  2. Spoon a layer of chestnut puree into the meringue
  3. Add Mixture over the top
  4. Dust with icing sugar
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This one is quick and very easy and one of my very favorites

The Base
200g pack of crushed Ginger Snap or Shortcake biscuits
75g (3 oz) melted butterTopping

 

Topping 
2 0z melted dark chocolate
green grapes rolled in caster sugar

 

Filling
2 x 250g tubs mascarpone Cheese
1 1/2 oz (40g) sifted icing sugar
2 limes – juice and zest

  1. Grease base of spring sided cake tin
  2. Put biscuits in a zip lock back and bash with a rolling pin.
  3. Mix crushed biscuits into melted butter and place into cake tin
  4. Press down firmly.
  5. Mix Maxcarpone, icing sugar, lime juice and zest in a bowl and whisk or beat
  6. Put mixture in tin and chill for 30 minutes
  7. Decorate with chocolate leaves made by dipping green leaves into chocolate, chill and peel off when cold
  8. Decorate with frosted grapes by wetting and rolling in caster sugar
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Chilled Lemon Souffle

This is one you don’t bake, it rises in the fridge


Ingredients

3 eggs
6 tablespoons icing sugar
3 lemons – juice only
1 sachet gelatine
1/2 pint whipping cream

TIPs : Use ingredients at room temperature to avoid curdling, use very clean bowls for whisking the egg white

  1. Follow the instructions on the gelatine packet using as little water as possible, set aside, use later only when completely dissolved
  2. Whisk the egg yolks and icing sugar until light and creamy
  3. Stir in the juice of 3 lemons which will make the mixture very runny
  4. Stir in the dissolved gelatine
  5. Whisk the cream until thick and fold it into the mixture
  6. Whisk egg whites and fold into the mixture with a metal spoon
  7. Pour into a Souffle dish lined with greaseproof paper as it will rise above the edge of the dish
  8. Chill for at least 4 hours, preferably overnight

 

 

 

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Ingredients

200ml whipping cream
6 tablespoons sugar
6 tablespoons golden syrup
100g butter
1/2 teaspoon ground ginger
1 teaspoon vanilla sugar OR a few drops of essence

Pour the cram sugar and syrup (and vanilla essence if using) into a saucepan and mix thoroughly.

Add in half the butter and let sauce boil until thickened like soft toffee

Stir in ground ginger, vanilla sugar (if using) and remaining butter and serve on ice cream

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Zabaglione

A light delicious dessert.

4 egg yolks
2oz caster sugar
6 tablespoons masala wine

  1. Whisk the egg and sugar for 5 minutes until pale and fluffy
  2. heat wine until quite warm and add to egg mixture
  3. Whisk mixture until thick
  4. serve with sponge fingers in a tall glass
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Pennys Bara Brith Recipe

This recipe is from Penny, but was originally from ‘Aunty Nell’

Ingredients

Soak Overnight
3/4 lb mixed fruit
1 cup cold strong tea
1 cup brown sugar

1 egg
1/2 lb self raising flour
mixed peel ( a little)
2oz glace cherries

  1. Soak the first three ingredients overnight
  2. Beat the egg and add it to the overnight mixture
  3. Add the flour, peel and cherries
  4. Bake at 300F for 1.5 – 2 hours
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Top fatless sponge with tangy clemantines and marmalade for a healthier treat

Ingredients 

4 tangy clementines, peeled and cut into horizontal slices
3 tablespoons Thin cut marmalade
2 eggs
75g caster sugar
1 clementine juice and zest
75g self raising flour, sifted

Serve with :

250g low fat Fromage Frais
1/2 teaspoon ground ginger

  1. Pre-heat oven to 180C
  2. Place slices of clementine into a non-stick cake tin, up to 4cm deep
  3. Melt marmalade in a pan and spoon over slices
  4. Blend eggs and sugar using electic mix for 4-5 minutes until pale and creamy and leaves a trail
  5. Gently fold in zest, juice and flour until thoroughly combined
  6. Pour into tin, and bake for 23-35 minutes until golden brown and firm to touch
  7. Cool for a few minutes before turning out onto a plate
  8. Stir the ground ginger into the fromage frais and serve
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I’ve seen an alternative for a tropical filling which sounds delicious too (use pineapple, pear, banana, macadamia nuts and chocolate drops) but I haven’t tried it yet.

Ingredients

1kg     Apples, peeled and cored and finely sliced
2 tablespoons raisons
1 tablespoons slivered toasted almonds
1/2 lemon   juice and finely grated zest
2 tablespoons caster sugar (more if apples are sour)
1 teaspoon ground cinnamon
75 g butter
2 tablespoons breadcrumbs
350g packet of filo pastry (can be bought frozen)

 

  1. Pre-heat oven to 200C
  2. Butter a large baking sheet
  3. Add Apples slices, raisons, almonds, lemon juice, zest, sugar and cinnamon to a bowl and mix well – (I heat this mixture in a microwave )
  4. Melt 25g butter in a pan and saute the breadcrumbs until crisp. Keep till later
  5. Clarify the remaining butter, (discard the milky residue).
  6. Unwrap the filo pastry and lay 40x60cm onto a tea cloth lightly dusted with flour.
  7. Brush pastry with clarified butter, place another layer of pastry on top
  8. Sprinkle breadcrumbs over all the pastry except the edges
  9. Spread filling down your  nearest long edge, leaving a margin at each end
  10. Fold ends of pastry over mixture and lift cloth to roll strudel away from you, allowing it to curl over itself.
  11. Pick up the strudel in its sling, and place it onto the greased baking tray
  12. Brush strudel with butter and sprinkle on some drops of water.
  13. Bake for 40 minutes at 200C until the pastry is crisp and brown and the filling tender.
  14. Dust with icing sugar and serve warm with sweetened whipped cream.

 

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Quick Carrot Cake

Ingredients

8oz self raising flour
1 flat teaspoon baking powder
1 flat teaspoon baking soda
1 flat teaspoon cinnamon (optional)
5 oz Brown Sugar
2 oz chopped walnuts
4 oz grated carrots
2 mashed bananas
4 fl oz sunflower oil or light fruity olive oil

Topping 1

4 oz (1 tub) Mascarpone Cheese
1 mug sifted icing sugar
5 drops of Vanilla essence

Topping 2

4oz (1 tub) cream cheese
2 oz softened butter
8 oz sifted icing sugar
1-2 teaspoons vanilla essence
1 teaspoon lemon juice

 

  1. Mix flour, baking soda, bicarb of soda, nuts, carrots and bananas together in a bowl
  2. Hand whisk in the oil
  3. Pour into a greased dish and bake for 3/4 to 1 hour at 180F
  4. When cooled top with your choice of cream cheese topping
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This recipe is started off using a Microwave then baked in the oven for about 1 hour.

Ingredients

2 pints          Semi skimmed milk
1/2 pint        Single cream
4 oz               pudding rice
3 oz              Demerara or brown Cane sugar
4oz               Raisons
1/4 tspn       Cinnamon

  1. Soak Raisons in cold water for 15minutes
  2. Stir Milk, cream, rice and sugar into a bowl, microwave for 9 minutes on full power, stir half way through
  3. Stir, and microwave for another 7 minutes on full power, stirring occasionally, taking care it doesn’t boil over
  4. Stir in Raisons and cinnamon
  5. Transfer to a baking dish and bake at 325F for 45mins to 1 hour
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By placing the pineapple rings in the bottom of the dish when turned out they appear at the top.

Ingredients

9 grams Caster Sugar
9 grams Flora margerine or softenend butter
9 grams Self Raising Flour
3 eggs
4 pineapple rings

  1. Cream the Caster sugar and the butter with a hand mixer
  2. Mix in the eggs
  3. Mix in a little flour
  4. Fold in the remaining flour
  5. Grease the sides of a dish
  6. Place the pineapple rings in the base of the dish
  7. Add the mixture over the top of the rings
  8. Place dish into microwave – off center and microwave at 50% for 7 minutes
  9. Microwave for a further 6-8 minutes on full power, turning dish 180 degrees every two minutes or so
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Ritas Pizza Dough

Makes 2 pizza bases

Ingredients

  • 1 cup warm water
  • 1 packet   dried yeast (or 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 2 3/4 cups of plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil (or a little more)
  • Additional tablespoons of  flour for Kneading
  • Corn flour for rolling out
  1. sprinkle the dried yeast into the cup of warm water
  2. sprinkle the sugar on top of the yeast (do not stir)
  3. Leave for about 10 minutes until its bubbled
  4. Then: Add sifted flour and the salt and the Olive oil
  5. Work into the flour and mix by hand
  6. Turn out onto a lightly floured surface
  7. Knead into a dough, adding more flour  (1 tablespoon at a time) as needed to stop dough from sticking to hands
  8. Dough will feel tacky, but continue to Knead by hand until smooth and elastic for about 5 minutes
  9. Make into a smooth ball and place into a floured bowl
  10. Coat with cooking spray  twice
  11. Leave to rise in microwave,  covered with a Tea Towel for about 35 minutes
  12. When doubled in size, punch dough down, cover and leave for another 5 minutes
  13. Divide dough dough in half, roll each half with flour.
  14. Use a pizza paddle coated with corn flour so that it moves easily
  15. crimp edges
  16. Rest for 30 minutes
  17. Top and bake at 475 for about 10-15 minutes

Click here to watch Jamie Oliver making a pizza base

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Meringue

Meringue

  • 4 egg whites
  • 200 g white caster sugar (use 220g if eggs are large)

Choice of Fillings

    • 250 g  Mascarpone cheese – This topping is used in the Petits Mont Blanc recipe
    • 200 ml 8% fat fromage frais
    • 1 teaspoon vanilla essence
    • 1 full desertspoon caster sugar – hand whisk all together

or

  • 1/2 pt double cream

  • 1/2 teaspoon vanilla essence
  • handfull of fresh rasberries – hand whisk together
  • handfull of diced strawberres – fold in to mixture

Toppings

  • Strawberries, raspberries, blueberries
  • pureed fresh rasberries with a little icing sugar
  1. Pre-heat oven to 150C/300F
  2. Whisk 4 egg whites  (no hint of yolk) on low for about 3 minutes until bubbly
  3. Whisk for a further minute on meduim
  4. Then Whisk from here on, on high,  until stiff and stands in stiff peaks
  5. Add sugar one desertspoonfull at a time until smooth
  6. Test by pinching a little between fingers – if gritty, then whisk until sugar is dissolved
  7. Stick grease proof paper, parchment paper or silicon sheet to a baking tray with little dobs directly on the tray.
  8. Make a large rectangle on the paper about 1/2 to 1 1/2″ think with peaks and troughs /Bake at 150 for one hour
  9. OR Make dollops and push out from center with the back of a spoon to make hollows for filling (individual servings)/Bake at 140 for 30 minutes
  10. Leave in oven until cool, usually 4 hours or overnight

Notes : use golden unrefined caster suger for alarge rectangular golden meringue –

For the large rectangle you can use golden unrefined caster suger for a golden look –  See Meringue with Pears, chocolate orange and ginger sauce, and cream dessert recipe

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Ingredients
  • 1 can of pears
  • For the Meringue
  • 4 egg whites
  • 200 g golden caster sugar (unrefined)
  • pinch of salt
  • For the chocolate Sauce
  • 2 bars  dark chocolate, 70%
  • 1/4 pint pear syrup
  • orange zest (3-4 grates)
  • candied ginger – 1 piece, finely chopped
  • For the Cream
  • 1/2 pint cream
  • 1/2 vanilla pod
  • 1 tablespoon icing sugar
  • chopped nuts for topping
  1. Make the Meringue (see Meringue Recipe)
  2. Slowly melt chocolate in the pear syrup, with the orange zest and finely chopped candied ginger
  3. Whisk the  cream, the vanilla pod and the icing sugar together until smooth and silky but not too firm  (still moving!)
  4. Load the cream onto the cooled Meringue ,  dollop on the chocolate sauce, and scatter the quartered pears
  5. Sprinkle with nuts and orange zest for topping.
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Mums Zwetschken KNOEDEL

Plum and Apricot Semolina Dumplings – Austrian Recipe

I just need to double check this delicious recipe with my mother, to make sure  I got it 100% correct, and then I am going to try make it. So please note that this recipe is not tried and tested, yet,  but when it is, it is the best meal, or dessert, ever! It was always a real treat during my childhood.

Ingredients

  • 50 grams softened butter, salted
  • 1 egg, at room temperature and whisked
  • 250 grams full fat curd cheese at room temperature
  • 125 grams sieved plain flour
  • 80 grams semolina
  • 8-10 firm Apricots and/or Plums
  • Butter and breadcrumbs
  • Serve dumplings rolled in golden breadcrumbs with a bowl of sieved Icing sugar on the side.
  1. For the Dumpling Dough
  2. Soften butter and whisk in the whisked egg
  3. Whisk  in the  full fat curd cheese (room temperature)
  4. Fold in  sieved plain flour
  5. Mix in Semolina with a spoon
  6. Add a little salt if unsalted butter is used
  7. Hand mix into one large ball and rest for at least half an hour
  1. For the Dumplings
  2. Boil lots of salted water in large pot
  3. Make dumplings by making a ball and flatten into a round shape about 1/2 – 1 cm thick
  4. Place Apricot or plum into the center and work the dough around the fruit really well
  5. Turn down the heat so the water is not boiling
  6. Gently place the dumplings into the water with a ladle and ensure they don’t stick to the bottom of the pan
  7. Bring back to the boil continuing to ensure the dumplings are free from the base of the pan
  8. Simmer very gently for 10 minutes (15 minutes max)
  9. Meanwhile, heat plenty of butter in a large frying pan and add breadcumbs
  10. Stir breadcrumbs frequently until they are golden
  11. Roll each dumpling in the breadcrumbs to coat the whole dumpling
  12. Place all dumplings on a serving platter and serve with sieved icing sugar
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Pennys STICKY TOFFEE Pudding

Makes 6 muffins and one small bread tin

Ingredients

  • For the pudding
  • 12 stoned dates – finely chopped
  • 250ml hot water
  • 1 heaped teaspoon bicarb of soda
  • 60g soft butter
  • 60g light unrefined cane caster sugar
  • 2 free range eggs
  • 150g SR flour
  • For the sauce
  • 50g butter
  • 100g dark brown muscovado cane sugar
  • 1 split vanilla pod, or 2 drops vanilla essence
  • 60 ml double cream
  1. Making the Pudding :
  2. Preheat over to 180C/370F
  3. Chop dates and boil water
  4. Add bicarb to hot water in a bowl and stir in the chopped dates
  5. Leave to soak until gloopy –  at least 10minutes, meanwhile
  6. In a clean bowl whisk the butter and sugar until light and fluffy
  7. Break the eggs into another bowl and whisk until light and fluffy
  8. Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
  9. Sift in all the flour and fold and stir in until smooth
  10. Still stirring gradually add the date mixture
  11. Pour mix into two lined bread tins
  12. Place in oven and bake for 35-40 minutes, when dark brown, check it is cooked through
  13. Or (20 mins in muffin tray)
  1. Making the sauce :
  2. Melt butter in a thick bottomed pan over medium heat
  3. Add brown sugar and vanilla pod and heat until sugar dissolved
  4. Add cream and stir well, bring to the boil
  5. Simmer very gently for 5 minutes, keep warm, serve hot
  6. spoon out a portion of pudding and pour over hot toffee sauce.
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Liz’s moist APPLE cake

A moist apple cake that makes the whole house smell delicious!

Ingredients

  • 500g cored, peeled and diced apple
  • 2 eggs
  • 250ml vegetable oil
  • 400g caster sugar
  • 275g plain flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat oven to 180 C / Gas mark 4. Lightly grease and flour a 20x30cm cake tin
  2. Beat vegetable oil and eggs until foamy.
  3. Add the sugar, flour, cinnamon, bicarbonate of soda, salt and vanilla; mixing well.
  4. Stir in the diced apples.
  5. Spoon mixture into a greased and floured baking tin.
  6. Bake in preheated oven for 30 to 40 minutes.
  7. Cool cake in tin for 10 minutes before removing.

This cake stores well and is quite quick and easy to make.

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LEMON Souffle

Ingredients

  • 3       lemons, juice of
  • 3       lemon, zest of
  • 3       egg whites – whisked
  • 3       egg yolks
  • 4        teaspoons icing sugar (heaped if eggs and lemons are large)
  • 1 1/2    teaspoons gelantine
  • 1/2      pint double cream whisked
  1. Whisk egg yolks and icing sugar until very FLUFFY
  2. Add grated rind of 1-2 lemons
  3. Add juice of 3 lemons
  4. Add gelatine to hot water as instructed on packet
  5. Add whisked double cream slowly
  6. Fold in whisked egg white
  7. Chill in fridge, decorate with chocolate leaves and iced grapes
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Mums TIRAMISU

Serves 4-6

Tiramisu is best made the day before and chilled overnight, or frozen for later consumption

Ingredients

  • 4 eggs
  • 6 heaped desert spoons of icing sugger
  • 500g mascarpone cheese (2 tubs)
  • 2 packets of sponge fingers
  • choc flakes to decorate
  • 1/4 cup Rum/Brandy
  • 2 cups Black coffee (strong)
  1. Beat eggs yolks and sugar until creamy (about 5 mins)
  2. fold in cheese with a fork
  3. fold in beaten stiff egg whites
  4. add rum to cold coffee, and stir
  5. dunk fingers quickly into coffee and line dish at bottom and sides
  6. pour in 1/2 remaining liquid
  7. Add 1/2 cheese mixture then another layer of soaked sponge biscuits
  8. Add remaining cheese mixture to the top
  9. chill overnight
  10. Sprinkle on chocolate before serving
  11. May be frozen
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Pennys Creme CARAMEL

The Caramel is made in the microwave and then the whole thing is baked in the oven

Ingredients

  • For the Caramel
  • 4 tablespoons caster sugar (3 oz)
  • 1/2 cup boiling water (4oz)
  • For the Custard
  • 4 eggs (yolk and whites)
  • 1 egg (yolk only)
  • 2 tablespoons caster sugar
  • 1 pint mil
  • 2 caps vanilla essence
  1. Put the caster sugar into a shallow pyrex dish
  2. Add boiling water and stir until sugar melted
  3. Microwave for 8-10mins until turning light brown, watch very carefully
  4. Rotate the dish to coat the bottom and sides with the caramel sauce..
  5. Break eggs into bowl, add sugar and vanilla and beat with a fork
  6. Heat milk in a pyrex jug in microwave for  2-3 minutes
  7. Pour milk onto egg mixture and stir
  8. Strain through sieve into caramel mould
  9. Stand in bain- marie (roasting-tin containing hot water)
  10. Cook in oven at 130 C (300 F)for approx 1 hour or until set.

Remove from heat leave until cold before loosening with a knife and turning out.

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This is a great desert. First had it at Bino and Martys. Had to make it myself and it turned out really delicious. I’ve bought some really fancy ramkin dishes, so I will have to make it again very soon.

Ingredients

  • 1 tablespoon melted butter
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup lemon juice (about 1 juicy Meyer Lemon)
  • 1 tablespoon grated lemon peel (about 3 regular lemons)
  • 1 cup boiled but cooled milk – remove skin if formed
  • 2 well-beaten egg yolks
  • 2 stiffly beaten egg whites
  • pinch of salt
  • For Garnish
  • Confectioners sugar, whipped cream, grated chocolate and/or lemon peel
  1. Pre-heat oven to 325 degrees F
  2. Boil some water
  3. Butter 1 1/4 quart casserole dish or 4 ramkin dishes
  4. Place in a large deep pan
  5. Whisk melted butter, sugar and flour
  6. Add whisked egg yolks, lemon juice, lemon peel and a little cooled milk (remove the skin)
  7. Whisk then slowly add the remaining milk while continuing to whisk
  8. Fold in beaten egg whites
  9. Pour mixture into casserole dish or ramekins (no more than half full)
  10. Place casserole dish/ramekins into large pan and surround with warm water
  11. Place in oven at 325 for 35-60 minutes, until fully set and just turning golden
  12. Garnish and serve chilled or warm, not hot
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Glazed LEMON Sponge Cake

This makes 2 Bread Tins plus a little extra which I pour onto a sheet of Waxed Greaseproof paper and bake with the bread tins but I remove the extra after about 15minutes as soon as its turned golden brown.

Ingredients

  • For the Sponge
  • 1 cup                          softened unsalted butter
  • 2 cups                        sugar
  • 3                                 large eggs
  • 2 cups                        plain natural low fat yogurt
  • 1 tablespoon             lemon rind (optional)
  • 3 tablespoons           lemon juice, fresh (2 UK lemons)
  • 1 tablespoon             pure vanilla essence
  • 3 cups                        all purpose flour (or self raising flour and no baking soda and no baking powder)
  • 1 1/4 heaped tspn   baking soda
  • 1 1/4 heaped tspn   baking powder
  • For the Glaze
  • 1 cup                       lemon juice (6 UK lemons, or 2 Maui Meyer lemons)
  • 3/4 cup                       powdered icing sugar
  • 2 teaspoons           pure vanilla essence
  1. Pre-heat oven to 350F or 175C
  2. Grease tins with butter and flour
  3. Grate the lemons for the  zest for the sponge if using, and juice the lemons for the sponge (3 tablespoons) and the glaze (1 cup)
  4. Blend glaze ingredients together and leave to dissolve, stir occasionally until ready to use.
  5. Whisk the butter and sugar together in a large mixing bowl, with a mixer until just mixed, leave for sugar to disolve a little while..
  6. Sift the flour, baking powder and baking soda together in a small bowl and mix ingredients well
  7. Now continue to whisk the butter and sugar until pale and fluffy and the sugar is no longer gritty.
  8. Whisk in one egg one at a time until the third egg is mixed in well.
  9. Add all the yogurt, peel, lemon juice and vanilla into the center
  10. Whisk for about one minute until well blended and aired
  11. Do not over whisk, stop whisking if it begins to curdle
  12. Add the dry ingredients immediately, and then quickly fold in and then whisk in until well mixed.
  13. Scrape mixture into oiled and floured bread tins, spread so the center is slightly higher in the center.
  14. Bake at 350F (175C) 50-55 minutes.
  15. When cake is done, cool for 15 minutes in pan.
  16. Invert if you want to,  pierce cake all over and pour glaze slowly over cake so all it absorbs
  17. If the cake looks a little sunken in the center, Store upside down so it flattens the top a little
  18. If making ahead wrap in cling film while still warm and store up to 1 day. It freezes well.
  19. Delicious served warm with Vanilla Bean Haagen Daas Ice, or fresh whipped cream and strawberries

NOTE : Glaze can be poured on while cake still in baking trays – quicker and less messy

This is my version of Lindas Glazed Lemon Pound Cake, to see her original recipe view it on her website at www.LindasFavorites.com

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