Rhubarb and almond loaf

This recipe is from the Humming Bird bakery Book

serves 8 to 10


For the stewed rhubarb

4 to 5 stalks or rhubarb, chopped
into 2 cm pieces
70g caster sugar
20g unsalted butter

for the sponge
190g unsalted butter,
softened, plus extra for greasing
140g plain flour,
plus extra for dusting
190g caster sugar
3 large eggs
1 tsp baking powder
50g ground almonds
1/2 tsp ground ginger
1/2 tsp cinnamon ginger
25ml whole milk
100g stewed rhubarb
15g flaked almonds


1. Preheat the oven to 170 C (325 F) Gas mark 3 then grease the loaf tin with butter and dust with flour.

2. Place the rhubarb in a saucepan along with the sugar, butter and 50 ml of water.Cook on a medium heat, stirring frequently, until the rhubarb softens, then remove the pan from the hob and set aside to call completely.

3. Meanwhile using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment , cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to insure that everything has been mixed in properly.

4. Sift together the flour, baking powder ground almonds, cinnamon and ginger ,then add half the mixture to the creamed butter and eggs,followed by half of the milk. Mix well after each addition , scraping down the sides of the bowl. Add the remaining dry ingredients and the the rest of the milk.

5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter , then pour into the prepared loaf tin and sprinkle the flaked almonds on the top.

6. Bake in the oven for 50 to 60 minutes. When cooked , the sponge should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter. Allow the loaf to cool for a while in the tin before turning it out on to a wire rack to cool completely.

Apricot Crunchies

Makes 12 slices

200 g soft dried apricots ,
Roughly chopped
100 g sultanas
50ml orange juice
200 g unsalted butter chilled and diced
150 g wholemeal flour
150 g rolled oats
1/2 tsp finely grated orange zest
75g soft dark brown sugar
 75g soft light brown sugar


How to make it

Preheat the oven to 170 C Gas mark 3 and line the baking tray with the baking parchment .

Mix the apricots in a boel with the sultanas and orange juice , and leave to soak for few minutes.

Place the butter in a seperate large bowl, along with the flour , oats and orange zest. Rub all the ingredients together by hand into a crumb like consistency , then stir in the dark  and light brown sugar

Drain the orange juice from the dried fruit and stir the fruit and stir the fruit into the oat mixture . Tip the mixture into the prepared baking tray pressing it down base and corners of the tin . Bale for 25 minutes  or until deep golden colour , then remove from the oven and allow to cool in the tray before cutting into slices.

Variation
To make these crunchies extra special try dizzling about 30 g melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.

From the humming bird bakery

Grasshopper Pie

An old american favourite

Serves 10-12 people

For the biscuit base
250g chocolate flavoured biscuits or double-chocolate cookies
150g unsalted butter melted

For the filling

180g large white marshmallows
180 ml whole milk
1/4 tsp peppermint essence
1/8 tsp green food colouring
(Such as dr oetker )
700 ml double cream
Chocolate shavings to decorate optional

23cm diameter pie dish or loose bottomed tart tin

How to make it

1.in a food processor with the lade attachment , blitz the chocolate biscuits into a fine crumb . Alternatively, place a plastic bag , seal th bag shut and crush with a rolling pin . Pour the crumbs intp a bowl  and add the melted butter ,mixing until all the crumbs are coated and can be squeezed together.

2. Tip the crumb mixture into the pie dish or tart tin , pressing it into the base and sides , then place it into the fridge and leave for 30 to 40 minutes  to set completely.

3.meanwhile make the filling . In a saucepan over a low heat , melt the marshmallows in the milk .
Remove from the heat , then add the peppermint essence and food colouring and stir into the marshmallow mixture into its evenly green in colour. Set aside to cool for 10 to 15 minutes .

4. Pour 300ml of the cream into a bowl and whip into soft peaks eather by hands or by electric whisk , then fold into the marshmallow mixture. Pour the filling into the cold biscuit base.

5. Once set , whip the remaining cream and spoon on to the top of the pie. You can also sprinkle with the cocolate springle if you wish.

Chocolate Chip Whoopie Pies

Great for birthday party's !

ingredients

fore the sponge

1 large egg
150g of caster sugar
125g plain yogurt
25ml of milk
1/4tsp of vanilla essence
75g of unsalted butter
melted
275g of plain flour
3/4 tsp of bicarbonate of soda
1/4 tsp baking powder 
150g dark chocolate chips
minimum 70 per cent coca solid

for the filling

170g  unsalted butter  softened
2 tbsp cocoa powder
280 icing sugar
220g vanilla
marshmallow fluff

1. Using a hand held electric whisk or a freestanding electric mixer with the paddle attachment , whisk the egg and the sugar until pale and fluffy .
2. Pour the yogurt , milk and vanilla essence into a jug . Mix together by speed until combined . Pour in the melted butter and mix again .
3. Sift together the flour, bicarbonate of soda  and the baking powder then add these dry ingredients to the batter in two stages , mixing thoroughly to ensure everything is well combined. Stir in the chocolate chips in by hand , then place the finished batter in the fridge to allow to cool and set for 15 minutes.
4. In the meantime preheat the oven to 170 c 325F gas mark 3,and line two baking trays with baking parchment.
5. Spoon the batter on to the trays making 16 to 20 mounds , each  3-5 cm .Bake in the oven for 10 min or until a light golden colour on top and the sponges bounce back when gently pressed .Allow to cool completely on a wire rack before you add filling.
6. While the sponges are cooking , and using the electric whisk or freestanding mixer with the paddle attachment  , mix together the butter, marshmallow fluff and continue to beat , on a high speed . chill in the fridge 30 minutes to firm up.
7. To assemble the whoopie pies , take on sponge and spread about 2 tablespoons  of the filling on the flat side and then sandwich with another sponge , with the flat side facing down .Continue doing this until all the sponge and frosting has been used.

Steamed Treacle Pudding

You need

• 4 tablespoons golden syrup 
• 150g butter
• 150g caster sugar 
• 2 eggs 
• 2 tablespoons milk 
• 150  self raising flour 
• extra golden syrup warmed for serving

• Butter a 1.21/2 pint pudding basin, then pour in the golden syrup.
• Cream the butter and sugar until light and fluffy.
• Break the eggs into a small basin and mix with a fork , then add gradually to the sugar and butter mixture .
• Add the milk and flour, folding it gently into the mixture with a metal spoon.
• Spoon the mixture into a pudding basin. on top of the golden syrup .
• Cover with a piece of pleated and buttered greaseproof paper.
• Tie with a string and cover with a piece of foil or muslin, securing with string .
• Place the basin on a trivet in a large saucepan of simmering water.
• Cover with a lid and leave to steam for 1 hour and a half, topping up from time to time with more boiling water .
• Carefully remove from the saucepan , allow to cool for 5 minutes and then remove from the foil and paper .
• Turn out on a serving dish and serve with extra warm syrup, and cream if you wish. 

From Nigel Slater book

Raspberry Coulis

This lovely Coulis will go perfectly with the yogurt cake

Ingredients

• 200 g of raspberry
• 100g icing sugar
• 1 lemon

how to make

• Put the raspberry and lemon and icing sugar to heat it up for 5 min (while mixing)
• And mix it up.

Enjoy

Apple Crumble

A delicious apple crumble to share with 5 people.

Ingredients

For the crumble:• 35g rolled oats• 35g wholemeal flour• 20g caster sugar• 35g margarine or butter
For the filling:• 400g cooking apples, peeled, cored and quartered• 50g sugar, to sweeten• 1 tablespoon water

How to make

Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.
Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.
Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it  resembles an even crumb texture. Add the sugar and mix through. 
Cover the fruit with the crumbled mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

this is my favourite recipe from Jamie Oliver.

Shortbread

This recipe will make that delicious shortbread that we all love.

Ingredients.

200g of butter plus extra for greasing
100 g caster sugar plus a little extra for sprinkling
300g gluten free flour
50g rice flour
1 tsp baking powder
Finely grated zest of 1 orange
Finely grated zest of 1 lemon

How to make

Preheat the oven to 180 and grease a baking tray with the extra butter. Beat the butter and sugar until light and creamy then add the citrus zest. Stir in both flours and baking powder and bring together into a dough

Place on the prepared baking tray the roll into a large round. Score the shortbread in fans like a clock and crimp edges. Prick with a fork and chill in the fridge for 10 min.

Place the tray in the oven and bake the shortbread for 20-25 minutes until golden brow. Remove and leave to cool on the tray. while still warm sprinkle a bit of caster sugar on top and gently press in to the shortbread. Cut the shortbread into lines and leave it to cool completely.

Cake icing

For your fairy cakes this lovely cake icing will make it even better.

Ingredients 

vanilla butter cream

115g softened butter
150g icing sugar
2-3 drops of vanilla extract
2 tbsp of milk

Runny glace icing

115 icing sugar
1-2 tbsp of warm water

For the Runny glace icing

Sieve the icing sugar to get all  the lumps out and then mix it with the water until it is thin enough to spread, but not to runny. For a lemony icing use lemon juice instead of water.

To make the butter cream

Place the softened butter into a bowl and sieve the icing sugar into it. Add the vanilla extract and milk and beat everything together until smooth.  Use it to decorate fairy cakes or sponge cakes.

Plain Fairy Cakes

Everyone loves fairy cakes

Ingredients

125g caster sugar
125g of self raising flour
2 eggs 2 tbsp of milk
125g of soften butter

How to make it

Set the oven at 180C (320F gas mark 4) always ask an adult for the oven.

Beat the butter and the sugar until creamy and light

carefully add one egg and stir until mixture is smooth. Do the same with  second egg.

Sieve flour into the mixture in the bowl.

Add the milk until smooth.

Drop a big spoonful of the mixture in each paper case, cook for 15min until the cakes feel springy leave them to cool on a wire rack.

Trifle towers

These recipes are great for kids that love cooking. You can use raspberries instead of strawberries.

Ingredients

• 4 fairy cakes 
• 2 tsp of strawberry jam
• 2 tbsp strawberry cordial
• 400g of strawberries
• 1 carton custard approximately 300 ml
• 100ml whipping cream
• chocolate flakes or sprinkles to decorate.

How to make it 

• Cut the fairy cakes in half and sandwich them together with jam. 

• Cut them into four and place the pieces at the bottom of each of the four glasses ( better to use sundae glasses). Drizzle some strawberry cordial over the sponge pieces to moisten them.Cut the strawberry into a quarters and divide them between the glasses, covering the sponge. Pour over a layer custard.

• Whip the cream in a mixing bowl until thick.

• place a dollop of whipped cream on top of the custard.

decorate with chocolate flakes and sprinkles and pop them in the fridge until you are ready to eat them.

Soured cream doughnuts

Very nice doughnuts

ingredients

440g strong plain flour
1tsp salt
pinch of ground nutmeg
1tbsp baking powder
2 medium eggs 100g in all
250g caster sugar
200g soured cream
3tbsp full-fat milk
45g unsalted butter, melted
1tbsp orange marmalade, sieved
2tsp of grate orange zest
groundnut oil for deep frying
icing sugar for dusting

How to make it

Sift together the flour the salt nutmeg and baking powder twice.Then sift onto a sheet of greaseproof paper.

Whisk the eggs in a large bowl.Whisk the sugar, a tbsp at a time until pale thick and creamy. Stir in the soured cream,milk, butter, marmalade, and orange zest Blend together well.

Carefully fold in spoonfuls of the flour mixture with a large spatula until just combined. With lightly floured hands shape the mixture into a ball cover with a cloth and leave it to cool for 20 min

Roll out the dough to a 5cm 2in thickness. Using a 6cm and 1.5cm pastry cutter, cut out large circles, then stamp out the centres. Gather up the scraps knead together roll out and cut as before.

In a deep heat the oil 180C 320 F use a draining spoon to gently lay 2-3  doughnuts at a time in the hot oil . The must  not touch each other Fry for 1 min on each side until golden brow. lift out using to skewers. drain on kitchen paper.

Fairy cakes

Treat yourself to a slice of magic. They are also know as butterfly buns.

ingredients

125g butter, softened
125g caster sugar
1 tsp vanilla extract
2 eggs
150g plain flour
1/4 tsp baking powder

FOR THE FILLING:

icing sugar for dusting
200ml creme Chantilly or vanilla butter cream icing
100ml raspberry strawberry jam

How to make it

Preheat the oven to 190 C 375F gas mark 5 Line 12 hole fairy cake tins, with 12 paper cases

Cream the butter into a large bowl or in a electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.

Add the 3 eggs, one at time, beating continuously, then sift in the flour and baking powder.

Divide the mixture evenly between the paper cases .Cook in oven 8-12 minutes, or until golden and springy to touch . transfer the cakes to the wire rack to cool.

When cooled cut the top of each cakes, then cut the tops in half to make butterfly wings. Set aside. Spread half a teaspoon or so of jam on top of each cake then spoon or pipe the creme Chantilly or butter cream on top of jam. Arrange two butterfly wings at an angle  on top of each cake. Dust the cakes with icing sugar.

Enjoy!

Flap jacks

Will keep fresh for 4-5 days

Ingredients

• 250g unsalted butter cut into pieces
• 200 golden syrup
• 100g light muscovado sugar 
• 250g of porridge oats 
• 100g plain white flour
• 150g of raisins

how to make it

Grease and line the base of deep 23x23cm baking tray with baking parchment preheat the oven to 170C 350F gas 4

Melt the butter, golden syrup/ and sugar, gently into a small pan until foaming.

In a mixing bowl, stir together the oats, flour, and raisins.Add the warmed butter and sugar mixture. Press the mixture into lined tin and bake for 25 min.Cool. Cut into small rectangles

Marble Cake

An unusual and easy cake,which can be made from ingredients easily found in you cupboard.

Ingredients

• 10g cocoa powder
• 1 tbsp milk
• 110g (4oz) plain white flour
• 40g potato flour
• 1/2 tsp baking powder
• 80g clarified butter
• 80ml corn oil
• 140g
• icing sugar sifted
• grated zest of 1/2 lemon
• 3 large eggs 175g in total
• icing sugar for dusting

how to make it

Use a 1kg loaf tin brush the bottom and just two-thirds up sides with melted butter, then dust with flour . Leaving the top edge ungreased  stops the mixture overflowing gives the finished cake a better look.

Mix together the cocoa powder and milk to make a smooth paste.Set aside.Sift the flour, a pinch of salt, and the baking powder together twice, then place on a sheet of greaseproof paper.Preheat the oven to 220 C (425F gas7)

Heat the butter and oil very gently into a pan until warm.In a large bowl, combine the icing, and vanilla sugar and the lemon zest.Add the butter and oil and mix well with a hand-held electric mixer .

Add the eggs 1 at a time, combine well, then mix in portion of flour ,beating well between additions.Beat for 5 min

Spoon one third of the mixture into another bowl, add the cocoa paste to this and with a balloon whisk blend the two together until smooth.

For the marble effect , spread a layer of pale mixture into the loaf tin , then place alternate spoonfuls of dark and pale batter. Top with a pale layer . Drag a fork down trough the mixture in a crisscross movement.

Place the oven and reduce the temperature to 200 C 400F gas 6 after 15 min, dip a knife tip in oil and make a shallow cute along the  length of the cake . Lower the oven temperature to 175C 350F gas 4
and bake for 35 min more.

Test with a skewer. When it comes out clean , take the cake out of the oven and run a knife around the edges of the tin . Turn the cake out onto a wire rack to cool. Dust with icing sugar to serve.

Panna Cotta with Raspberry

Tasty panna cotta for you and your family

You need 

• 500 of whipping cream 
• 80g of icing sugar 
• 3 strips of gelatin 
• 1 vanilla pod
• for the topping
• 1/2 lemon
• liquid honey
• 500g of raspberry

How to make it

• Heat the whipping cream the sugar  and the vanilla pod.
• Put the gelatin into cold water.
• when it starts to boil take it out and add the soften gelatin.
• let it cool.
• Take out the vanilla.
• put into ramekins.
• leave it to cool
• topping:
• mix the raspberry
• Add half a lemon and three C.C of liquid honey

Enjoy

Mini Muffins Chocolat mirabelle

Lovely mini muffins to make easy and delicious

Ingredients

• 1 cooking chocolate milk
• 40 g of withe chocolate 
• 150 of Mirabelle
• 2 eggs
• 50 g of flour
• 50 of butter
• 30 of sugar

mini muffin molds

How to make it 

• Heat your oven at 200 C 
• melt the chocolate with the butter in the micro-wave oven 2 minutes at 500 W
• Add the flour, the sugar and the eggs
• Preparing to leave at 2/3 into the mini-muffins mold
• Add 1 square of white chocolate and push it 
• Add the mirabelle and cook it in the oven for 12 minutes
• leave it cool for 10 minutes

Apple Pancakes

This is my best friend recipe.

Ingredient

• 250g of wheat  flour
• 1 tblsp of black wheat flour 
• 90g of sugar 
• 1 packet of vanilla sugar 
• 4 eggs
• 1 tblsp of oil
• 1 pinch of salt
• 50cl of milk
• 1 tblsp of rum (optional)
• 5 apples

How to make it

• make the pancake batter
• Cut the apples into small dices 1 by 1 into the batter 
• make small piles on the crepe pan and a little bit of butter
• then flip and cook on the over side

Chocolat fudge cake

This is the favourite with everyone :)

Ingredients

• 200g of dark chocolate
• 200g of butter
• 5 eggs 
• 1 tblsp of flour
• 250g of sugar

How to make it 

• Heat the oven at 190 C 
• Melt the chocolate and the butter in the microwave or the double boiler.
• Add the sugar and let it cool 
• Incorporate the egg 1 by 1, stirring well with a wooden spoon.
• Add the flour .
• Pour the mixture and cook it for 22 min
• when you take it out of the oven quickly take it out of the baking tin onto a plate

Yogurt and raspberry Cake

Very easy to make and super tasty! 

Ingredients

• 1 plain yogurt
• 2 pots (of the yogurt) of sugar
• 3 pots of self raising flour
• 3/4 pot of oil
• 3 eggs
• 250g of raspberry
• icing sugar

How to make the cake

• empty the pot of yogurt in to the bowl.
• fill it twice with sugar and mix
• fill it 3 times with self raising flour
• Add the 3 eggs.
• And the oil
• cook for 30 min 220 C in the cake tin
• after the baking cut the cake in half and put the raspberry in.
• Sprinkle the icing sugar on the cake.