Showing posts from October, 2017

Blueberry Muffin Cake

One of my favourite fruits is a blueberry, and I love blueberry muffins. I thought I'd try to use one of my usual recipes, but instead of individual muffins, make a muffin cake. I've added a topping to give it more crunch. There used to be a prolific blueberry bush in the garden, but sadly this year it decided it had had enough! Preheat oven 190C/gas5                                    Grease a 900g loaf tin. In a bowl mix together 280g plain flour, 1/2 tpsn salt, 1/2 tspn bicarb and 1 tspn cinnamon. In another bowl beat together 2 eggs, 100g caster sugar and 85g light brown sugar,then mix in 125ml sunflower oil, 125ml sour cream and 1 tspn vanilla extract. Gently mix the dry ingredients into the wet one, but don't overmix Stir in 290g blueberries dusted in 1 tbspn flour to stop them sinking in the cake. Topping: 100g caster sugar, 50g plain flour, 50g butter cubed and 1/2 tspn cinnamon. Mix together to crumbs, then sprinkle over the top of the cake. Pou

Caramel and Pear Cake

325g caster sugar 4 pears, peeled, quartered, cored and sliced 175g self-raising flour 1 tspn baking powder 125g butter, melted 2 eggs 50ml milk 1 tspn vanilla extract You need a 20cm  springform round cake tin Preheat  oven to 180C/gas4, .  Put 150g sugar in a pan and add 3 tablespoons of water. Dissolve the sugar over a gentle heat, then turn up the heat and boil until the sugar turns a rich amber colour. Swirl the pan  but don't stir. Pour the caramel into the base of the prepared tin which you've lined with baking paper which comes up the sides a little. Let it cool, then arrange the pear slices in a circle pattern on top. Sift the flour and baking powder together. Add the rest of the sugar, and stir till mixed.. Add the melted butter, eggs, milk and vanilla, then mix at high speed for 1 minute to make a smooth batter. Pour over the pears and bake for 40 minutes to 1 hour.  Cool for 10 minutes in the tin, then turn onto a wire rack and serve still warm.

Raspberry Buns

The mention of Rock Cakes in my book of British cooking, reminded me of the Raspberry Buns my Mum used to make. I loved these, and would hurry home from school when she'd mentioned she was making them. It was my Granny's recipe, and luckily Mum had written into her notebook. There are several recipe that were family favourites that Mum didn't include in her book, and I've tried to replicate them but with little success - 'double custard' being one. She made a great apple flan in a flan tin, with a sponge base filled with stewed apple, then piped a layer of this 'custard' round the edge and puts dabs on top. The 'custard' looked a bit curdled, but was delicious. I know she made some Birds custard, but what she added to it, I don't know! I've tried various ways of making it, but they're all wrong. Sorry, I digress. The buns are made in the same way as Rock Cakes - the rubbing in method. You need 225g sr flour with 1 tspn baking p