COOKBOOKS GALORE

Yet another loaf cake to add to my repertoire - well the recipe used a 900g loaf tin, but I wanted a round cake so used a 20cm springform tin. Inspiration for the cake was a few very ripe bananas in the fruit bowl. I rarely use alcohol in cakes, but this time I did what the recipe said, and soaked the sultanas in the rum. I wanted to try a different topping so I used a butterscotch one I'd wanted to try for ages - I know it has a lot of sugar in it, but for a special occasion..........! 100g sultanas 50ml rum 185g plain flour 2 tspn baking powder ½ tspn bicarb pinch salt 2 tspn cinnamon - I used 3 tspns 125g soft unsalted butter 150g light soft brown sugar 2 large eggs 4 small very ripe bananas 1 tspn vanilla extract For the icing: 75g golden caster sugar 15g butter 50g light muscovado sugar 1 tbspn golden syrup 75ml double cream In a small pan pour the rum over the sultanas and bring to the boil. Remove from the heat and leave to soak. Preheat the oven 17...

I've posted muffin recipes several times, adapting my favourite recipe. I made a rhubarb tart yesterday, and had enough rhubarb left to make some muffins. I wanted to make something different, but having looked online and not been inspired, I decided to adapt my old faithful recipe  We love rhubarb crumble, so muffins with rhubarb and crumble sound ideal. I usually make the crumble with half oats and half flour, and I use oil instead of butter in the muffins. A healthier option! I used soft light brown sugar instead of my usual caster. For the crumble topping: 50g butter, 50g plain flour 25g porridge oats 50g demerara sugar 1 tsp ground cinnamon For the muffins: 225g self-raising flour 100g soft light brown sugar 1 medium egg, beaten 250ml milk 120ml sunflower or rapeseed oil 200g rhubarb, sliced lengthways and chopped 2 tbspn cold water 50g caster sugar icing sugar [opt] Preheat oven to 200C/gas mark 6. Line a 12-hole muffin tin wi...

I still have some pecans to use up from the bag I bought a while ago from the sadly- no- longer Julian Graves shop. I love making loaf cakes, so this is my variation on a recipe that had walnuts in it. Had a pot of local honey in the cupboard which needed using up, so added 1 tbspn to the cake mixture and also put 1 tbspn in the icing. 190g butter 190g caster sugar 190g plain flour 1 tspn baking powder 3 eggs 1 tspn vanilla essence 1 tbspn runny honey 60g chopped nuts - pecans, walnuts, hazelnuts Icing - icing sugar, lemon juice and 1 tbspn of honey - depends how thick you want your icing to be  as to how much icing sugar and lemon juice you use! Preheat oven 170C/gas 3 Grease a 900g loaf tin. Beat the butter and sugar together with an electric mixer till white and fluffy. Add the eggs one at a time, and beat well after each one. Fold in the flour gently, a bit at a time. Add the vanilla and 1 tbspn of honey, then mix in the chopped nuts by hand. ...

Rhubarb is one of my favourite things to eat, so when I saw some lovely and pink, it made my day. We need a bit of colour in this dreary month! I didn't want to make a crumble, so thought about a cake. I'd seen this recipe ages ago on this site Taste of Home , so decided to have a go at changing the cups to grams and to make the cake. 100g rhubarb cut into small chunks 25g + 150g caster sugar 115g unsalted butter, softened 2 eggs 1 1/2 tspn vanilla essence 175g plain/all purpose flour 1 tspn baking powder 1/2 tspn salt Pinch of bicarbonate of soda 180ml buttermilk Brown sugar for the topping Preheat the oven to 180C/350F. Grease and line a 2lb loaf tin. Put the rhubarb in a bowl with 25g of sugar and set aside. Cream together the butter and the rest of the sugar until light and fluffy. Add the eggs one at a time and beat in well. Add the vanilla essence. Sift all the dry ingredients together into a big bowl. Add 1/3 of the dry ingredients and fold into the...