Lancaster Lemon tart

I keep flicking through the many cook books I have and thinking how I would love to make every single one of the recpices. However that isn’t completely feasible, so I keep chipping away at them one at a time. This one I stumbled across and thought looked a bit different and interesting.

Golden brown. Exactly how it should be!

It is very similar in a lot of ways to a bakewell tart just with different layers and no icing on top. The recipe tells you to use lard in the pastry. I’ve tried this once before and wasn’t pleased with the results. Instead I used my own sweet shortcrust recipe and it turned out much better.

Forr the pastry;

• 225g Plain Flour
• 30g Icing sugar
• Pinch of salt
• 125g Unsalted butter, diced
• 1 Egg, beaten
• Chilled water (optional)

For the filling;

• Jar of lemon curd
• 100g Unsalted butter, softened
• 100g Caster sugar
• 2 Eggs, beaten
• 3 tsp Lemon juice
• 75g Self raising Flour, sifted
• 25g Ground Almonds

To make the pastry;

1. Place the flour, icing sugar and salt into a mixing bowl
2. Rub in the butter until it resembles bread crumbs
3. Add the egg and using a cutting motion with a knife mix into the mixture
4. Add a little water if the pastry is too dry
5. Bring it together with your hands and kneed gently in the bowl until smooth
6. Wrap in clingfilm and place in the fridge for 30 mins
7. Then roll out on a floured surface to about 5mm thick to line your tart tin with
8. Prick with a fork and prepare the filling

To make the tart;

1. Preheat the oven to 180°C
2. Spread a thick layer of lemon curd over the base of your pastry and place into the fridge to cool
3. Beat together the butter and sugar in a large bowl until smooth
4. Add the eggs and lemon juice and beat well
5. Sift over the flour and add the ground almonds using a metal spoon or spatula to fold into the mixture
6. Place gently on top of the lemon curd in the tart tin and smooth the top
7. Bake in the oven for 30mins and then reduce to 150°C for 10 mins until golden brown and the sponge springs back slightly when pressed

Mine took a lot less time than this in a fan oven but as long as you keep an eye on it you can’t really go wrong.

Until next time happy baking

Jam and cream Roll

This is a twist on your standard roll. I’ve made a honey spice roll before which was very tasty but a more refreshing dessert I decided to make this. I used the same sponge recipe as I did for making the honest spice swiss roll. Then simply added in cream and jam.

I’ll admit it’s not the best roll I have ever achieved doing this but its probably because I did stuff it full of jam and cream 🙂

Filled with Jam and Cream. Yummy!

You need:

• 110g Self-raising flour
• 1 tbsp Mixed spice
• 3 Eggs, seperated
• 110g Caster sugar
• 2 tbsp Hot milk
• 20g Icing sugar, plus extra to serve
• 200ml Whipping cream
• Jar of jam
• 10″ x 12.5″ Swiss roll tin, lined and greased

To bake:

1. Preheat the oven to 200°C
2. Sift together the flour and mixed spice
3. In a seperate bowl whisk the egg whites until soft peaks form
4. Gradually add the caster sugar 1tbsp at a time beating well inbetween
5. Add the egg yolks one at a time beating well inbetween
6. Beat for a further 5 mins until thick and pale
7. Pour the hot milk down the side of the bowl and sift the flour over the top
8. Use a spatula or large metal spoon and fold the mixture together until combined
9. Pour into the prepared tin and smooth over the top with the spatula or spoon
10. Bake for 8-10 mins or until golden and springy when pressed and a scewer comes out clean
11. Place onto a sheet of grease proof paper covered in the sifted icing sugar
12. Remove the grease proof paper used for baking
13. Roll up the cake tightly whilst being gentle to not tear the cake
14. Leave to cool completely
15. Whisk the whipping cream in a large bowl until soft peaks form
16. Unroll the cool cake and evenly spread over a thick layer of cream
17. Then on top of this spread over a layer of jam
18. Roll back up the cake and just before serving sprinkle over a little extra icing sugar

This is a really tasty dessert which goes great with a bit of extra fresh cream as well.

Until next time happy baking xxx

Easter Cake

Everyone  needs to do some baking at easter. It’s a great way of bringing people together sharing in the food or the making. This easter I thought it would be a great idea to try my skills out on icing a proper cake and decorating it. I’ve tried this as you’ve seen before on cupcakes but never a full size cake. I’m pleased to say I’m chuffed wit the results. Although I’m sure Mary  Berry and Paul Hollywood would critisicise it I’m pleased with the outcome.

A few little blemishes but I’m chuffed 🙂

For the sponge I used a simple recipe to save a bit of time and truth is its a fantastic sponge recipe 🙂

Ingredients;

• 10oz Margerine, softened
• 10oz Caster sugar
• 5 Eggs
• 10oz Self raising Flour

You’ll also need a 8″ round cake tin with the base lined and sides greased. For the icing you can do what you like. I used a butter icing for the filling and decoration. The icing is done using sugar icing which can be bought in blocks and simply rolled out.

The recipe can be found for this cake earlier in my blog posts. It’s the ‘oh so simple sponge’.

I will be trying more and more of this as it was such fun. The decorative icing around the bottom and the support for the eggs is simple coloured butter icing piped around the base.

I did also make Easter biscuits which again the recipe for can be found earlier in my posts.

Until next time happy baking xxx

Apple cake with Brandy buttercream

I’ve made this cake once before but didn’t have time to write a blog post about it so thought this time round i would make sure I could. It’s a really tasty twist on the usual apple cake with the addition of Raisins and nuts.

Although it looks like you need a lot of ingredients for this recipe they come in handy with all baking and a lot of cooking as well 🙂

Ingredients for sponge;

• 150g Unsalted butter, softened
• 300g Caster sugar
• 3 Medium free range eggs at room temperature
• 1/2 tsp Vanilla extract
• 300g Plain flour
• 1tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground ginger
• 1/4 tsp Freshly ground nutmeg
• 225ml Buttermilk
• 1 Eating apple, peeled, cored and finely chopped
• 40g Raisins
• 40g Pecans pieces

Ingredients for Buttercream;

• 85g Caster sugar
• 4 tbsp Water
• 2 Medium free range egg yolks
• 150g Unsalted butter, softened
• 1 tsp Vanilla extract
• 2-3 tbsp Brandy or dark rum

You will also need 2 x 20.5cm deep cake tins, greased and base lined with baking paper

To make the sponge;

1. Preheat the oven to 180°C
2. Add the butter and sugar to a large bowl and beat well until well combined and fluffy
3. In a seperate bowl mix the eggs and vanilla extract until just combined
4. Gradually add to the butter, sugar mix and beat well ensuring it’s all well mixed together
5. Into a bowl sift the flour,  Bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg.
6. Add a third of this to the main mix and fold in with a metal spoon or spatula. Then add a third of the Buttermilk and repeat until all the flour and Buttermilk has been used ensuring the mixture is well combined after each addition
7. Then fold in the apple, Pecans and raisin gently
8. Divide between the two cake tins and bake in the oven for 30mins until golden brown on top and a skewer comes out clean from the middle
9. Leave to cool completely whilst you make the buttercream

To make the buttercream;

1. Put in the sugar and water into a small heavy based pan and heat on a medium heat until the sugar dissolves
2. Bring to the boil and heat to 110°C checking with a sugar thermometer
3. Whilst the sugar is coming to the boil place the egg yolks in a heat proof bowl and whisk for a few seconds until slightly foamy
4. When the sugar reaches temperature pour it into  the egg yolks whisking constantly until the mixture thickens, comes a moose like consistency and pales cooling completely
5. Mix in the butter, followed by the vanilla extract and either the rum or brandy to taste
6. The buttercream needs to spreadable but also hold its shape So if too runny then cover and place in the fridge for a short while

To make the cake;

1. Place one half of the cake topside down and spread half of the buttercream over the cake
2. Add on the other half of the cake and spread over the rest of the Buttercream

This is a really fantastic cake and tastes lush. I hope you’ve enjoyed reading this.

Until next time happy baking xxx

Shortbread

Thankfully this Friday I had the day off so decided to trial run some homemade shortbread before taking some into work for my colleagues, who have been nagging me for weeks to bring some in! After going out for a full English breakfast, a nice coffee I thought to make this would be a lush treat for when I got back from taking my dog for a long walk by my nearby canal.

This is a recipe I got off a family friend who made shortbread for us a while ago. It’s such a simple yet tasty recipe which can easily be adapted and added to. You can add things like chocolate chip, sultanas, currants and other additions which suite you.

The ratio for this is 3 Flour to 2 Butter to 1 Caster sugar. You can adapt this to make different size and thickness shortbread for your own needs.

To make the shortbread I made in a 20cm tin you need;

• 12oz Plain flour
• 8oz Butter, cubed
• 4oz Caster sugar, plus extra for dusting

You will also need a 20cm round or square tin lined with greaseproof paper

To make;

1. Preheat the oven to 170°C
2. Mix the flour and sugar in a large bowl
3. Add the butter and rub in using your fingers until it resembles bread crumbs or use a food processor to get the same consistency
4. Place into the prepared tin and press down firmly
5. Bake in the oven for 30mins until just golden on top
6. Remove from the oven and leave to cool slightly in the tin before placing onto a cooling rack
7. Sprinkle with the extra Caster sugar

To make some of the different variety shortbread mix in the fruit or chocolate after the butter has been rubbed in. I used about 3.5 oz of chocolate chips to make the ones for my colleagues.

I also had to share this picture I took whilst walking my dog. One of my favourite places with many happy memories both on and off the water.

Purton Canal.

I also made a lemon meringue tart for mothers day As it’s one of my mum’s favourite puddings 🙂

Lemon meringue tart

If you want to make this tart recipe it can be found earlier in my blog.

I hope you’ve all enjoyed reading this and please let me know if you try any of these recipes or have any questions.

Until next time happy baking xxx

Homamade jam doughnuts

I’ve always wanted to make my own doughnuts and after watching it on a cooking programme a while ago I knew I had to give it a go. It turned out to be easier than I thought although mine weren’t round like supermarket ones but I think they look better because of the homemade rustic look 🙂

Rustic look with a little jam leaking out. Yummy!

Some of you may say these are a little overdone and truth be told they do look it. However they aren’t. When you bite into them they still have that lovely just crisp edge of a doughnut. Next time though I will have learnt and know to cook them a little less.

Thsee doughnuts do take a while to make. The proving is an unfortunate necessity and make sure you have a warm place to use. A proving draw would be perfect which I would love to have. Maybe one day!

Ingredients;

• 185ml Lukewarm mill
• 55g Caster sugar, plus extra for sprinkling
• 10g Dried yeast
• 3 Egg yolks
• 375g Plain flour
• 1 tsp Salt
• 100g Unsalted butter, diced
• Jar of raspberry jam
• 1.5-2 ltr Vegetable oil

The quantity of raspberry jam which you use is dependant on how much you fill your doughnuts. I used nearly a full jar as I like a lot of jam in mine.

Also with the vegetable oil you need enough to fill your pan about 3 inches deep to ensure the doughnuts float and don’t touch the bottom of the pan.

To make;

1. Mix the milk with a large pinch of caster sugar in a medium bowl
2. Sprinkle the yeast over the top and set aside for 5-6 mins or until foamy
3. Add in the egg yolks and remaining sugar and mix well
4. In a seperate bowl sift the flour and salt together then rub in the butter with your thumbs and fingers until it resembles bread crumbs
5. Pour over the milk mix and using a metal knife and a cutting motion mix together until it forms a dough
6. Bring together the dough using your hands and place onto a lightly floured work surface
7. Kneed until a smooth and elastic dough is formed
8. Place into a well oiled bowl and roll the dough to ensure its coated. Cover with cling film and set aside in a warm draught free place for 1 hour or until doubled in size
9. Knock back the dough with a single punch and place onto a floured work surface
10. Divide into 12 equal pieces and roll using your palms into a ball. Place on a oiled/greased tray and press down slightly
11. Leave to prove for 40-45mins. These won’t quire double in size
12. Heat the oil to 160°c or until a bread crumb takes about 30s to become golden brown
13. Cook the doughnuts in batches for about 3 mins each side turning once until a deep golden
14. Remove and place onto paper towels to allow the oil to drain and leave to cool
15. Place the jam into a piping bag with a plain nozel and push into the doughnut until jam begins to come out. Work the nozzle from side to side to get more jam into the doughnut
16. Then coat in caster sugar and enjoy

These are best eaten on the day they are made when they are nice and fresh with a cup of tea. My doughnuts barely lasted a day in my house which shows people enjoyed them 🙂

I hope you’ve enjoyed reading this. Any questions please ask and let me know if you give them a try.

Until next time, happy baking xxx

Preperation for planting.

Today I had a day off work and had planned to do a load of different things outside. Unfortunately mother nature had other ideas. Still between the rain, sleet, snow and hailstones I managed to get a little bit of gardening done.

I started with getting the greenhouse in which I plan on planting some tomatoes and cucumbers. I bought a tomato grow bag this morning which I mixed into the soil with some organic manure which I high in phosphorus and other nutrients which are key for root growth and crop production.

My greenhouse 🙂

Other half of it.

I also gave my vegetable patch a once over with the pitch fork to help get rid of some of the weeds which had accumulated over Christmas and also to help break up the soil. I fertilised this last year with horse manure from a local stable.

My vegetable plot. It’s not perfect but it will do!

I had the pleasent company today of a beautiful Robin which kept flying all around me and singing to me. Amazing birds and really intrigued by what your doing. Love having them around when doing any kind of work outside 🙂

Just to give you an idea of what I’m aiming to from this year here’s a little list:

• Carrots
• Tomatoes
• Cucumber
• Parsnips
• Runner beans
• Beetroot
• Patatoes

The patatoes I will be growing in bags as my soil has the blite which eats away at the crops and causes them to rot.

I will keep posted about my progress. Unfortunately not much will be happening for a while until I begin planting crops and then it’ll be a long wait until harvest time but please do be patient xx

Bakes over the past few months!

I’d like to start by apologising for not posting in the last fews months. With everything going on I decided it would be best to focus on other things first. Although I have still been baking and taking pictures which you can see below 🙂

Over the next year I aim to do a lot more baking. I also intend on taking some new classes to do with bread making, patisserie and similar culinary skills. I also have been given the opportunity to use my families vegetable patch. With this I aim to grow a variety of different vegetables and herbs which I can use in my cooking at home. All of which I will do my best to take photos of and share my progress with you. You will have to be patient with me as it will be my first time growing my own produce so it may all go horrendously wrong.

But now for some pictures of a few of the things I have baked over the past few months.

This is my yule log which has white choc decoations

Meringue and berry torte for a Sunday roast with grandparents

Caramelised apple cake which was lush!

I hope you’ve enjoyed having a little read and seeing my past few little bakes.

Until next time happy baking xxx

Chilli Beef Calzone

I got given a new cook book the other day which not only includes some fantastic cake and pastry recipe it also includes some fantastic meal recipes as well so I thought I’d give this a try.

When making this I thought it wasn’t working out very well at all because when pressing the pastry together it didn’t exactly go to plan but they turned out a lot better than I thought and I’m really pleased with them. They also taste fantastic.

For my calzones I added some chilli flakes to give it a a little more of a kick but that od course is optional. I also doubled the ingredient to enable me to make 8 calzones.

This recipe makes 4 calzones which would be a great meal with a nice salad.

For the pastry:

• 225g Strong white/bread flour
• 1/2 tsp Salt
• 1/4 tsp Fast acting dried yeast
• 150ml Warm water
• 1 tbsp Virgin olive oil

For the filling:

• 1 tbsp Sunflower/corn oil
• 1 Onion, peeled and finely diced
• 1 Green pepper, de-seeded and chopped
• 250g Beef steak mince
• 225g Tinned chopped tomatoes
• 420g Chilli beans
• Sprinkling of chilli flakes (optional)

You will also need a baking tray.

To make:

1. Sift the flour and salt into a large bowl
2. Stir in the yeast
3. Mix the oil and water together and gradually add to the mixture stirring with a wodge spoon until a smooth dough is formed
4. kneed on a lightly floured board for 5 mins until smooth and elastic
5. Place in a well oiled glass bowl in a warm place for 1 hour until doubled in size
6. In a saucepan heat the oil and add the onion and pepper cooking for 5 mins
7. Add the mince and cook for 10mins or until browned
8. Add the chilli beans, tomatoes, chilli flakes and seasoning and simmer for 30mins
9. Heat your oven to 200°C and place the baking tray in to warm
10. Knock your dough out with a single punch into the middle and turn out onto a lightly floured surface
11. Divide into quarters and roll into a small ball cover 3 balls with clingfilm
12. Roll out the balls into a 20.5 cm 8″ circle
13. Fill half the circle with a quarter of the filling
14. Lightly wet the edge of the pastry and fold over pressing the edges firmly together
15. Transfer to the warmed tray and repeat the process with the rest
16. Place into the oven and bake for 15 mins until just golden and hard to the touch

These can of course be eaten warm or when cool as a little lunchtime treat. The choice is yours.

I hope you’ve enjoyed reading this and until next time happy baking xxx

Mince Pies (its never too early!)

I know some of you may be thinking it’s a little too early to be making mince pies but I have never made them before so wanted to give it a try and get a little practice in before Christmas arrives which is only just over 6 weeks away.

These tasted absolutely lush which is good because I love mince pies 🙂

I cheated a little bit with recipe by using mince out of a jar but if you chose you can always make your own mince which I may do next time I make these.

ATTENTION!!!! This recipe makes 12 mince pies. You need to make 2 quantities of short crust pastry so make 2 seperate batches of pastry as it is easier to work when making and rolling.

You need:

• 1 Large jar of mince
• Sone brandy (amount depends on personal preference)
• 450g Plain flour, lush extra for dusting to roll
• 60g Icing sugar, and a little extra for dusting
• 1 tsp Salt
• 250g Unsalted butter, chilled and diced into cubes
• 3 Eggs, lightly whisked

You will also need a 7.5 cm, a 10 cm cutter and a muffin tin.

To make:

1. Sift your flour, icing sugar and salt into a mixing bowl
2. Add the butter and rub together using your fingers and thumbs lifting the flour whilst you do so to get air into the mixture
3. Whisk one egg and add this to the mixture, mixing together using a flat metal knife and a cutting motion until a consistency of coarse bread crumbs is formed adding a little chilled water if required
4. Bring the mixture together with your hands into a round disc and place in the fridge for 30mins
5. In a bowl mix the mince with a slosh of brandy to your personal taste
6. Working with one pastry at a time. Place it onto a lightly floured work surface and roll out until about 4-5 mm thick
7. Using your cutters cut out 12 shapes of each size and keep all the of cuts to enable you to create more if possible
8. Place the larger disc into the muffin moulds pressing into the base of the mould’s
9. Fill 3/4 fill with mince
10. Beat the remaining egg with a little chilled water (1tbsp) and brush the edges of the smaller discale (lids)
11. Place on top of the pies pressing the edges down gently to form a seal
12. Place the tray into the fridge for 30 mins (if your in a rush skip this stage as I did it just helps to reduce any shrinkage during baking)
13. Preheat your oven to 180°C
14. Before placing the pies in the oven egg wash the tops of the pies with the egg and water mix you used earlier and bake for roughly 25mins or until the tops are a deep golden colour
15. Remove from the oven and leave to cool in the tin for 10 mins before removing
16. When cooled sprinkle with icing sugar and enjoy

A little twist with these is to sprinkle Demerara sugar over the pies before placing the in the oven and don’t use the icing sugar afterwards.

I hope you’ve enjoyed reading this and until next time happy baking xxx