Scrumptious Scones

Being a proper foodie you’d expect and not be surprised that I watch the Food Network Channel. I love discovering new chefs and also watching repeats of my favourite series.

Anna Olson is a chef I’m unfamiliar with, however since watching her ‘Bake’ series I have been hooked. She explains the methods so well and it makes you feel confident enough to try new recipes and you feel reassured that they will be a success.

My dad makes amazing ‘traditional’ English scones, you can see the recipe here English Cream Tea
However, I liked Anna’s American twist on the English classic. I loved the unusual shape, as usually I do them round and the filling of cranberries, I normally use sultanas. Here is how they turned out:

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Before the icing….

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…and after. A real treat.
Of course you wouldn’t have them with clotted cream and jam, however they were certainly different and I loved the hint of lemon and the icing on top. Delicious. I believe it’s worth trying a variation on a recipe from time to time and you know what they say; you should try something new everyday, why not these Lemon and Cranberry Scones?! 

Stephy x x

Classic Victoria Sponge Cake 

This classic British cake needs no introduction. The Victoria Sponge is a firm favourite of mine, quick and simple to make. 

Here’s my mums recipe for this delicious afternoon treat.

   
Victoria Sponge Cake 

Ingredients 

For the Cake 

  • 8oz Butter, softened 
  • 8oz Caster Sugar, sifted 
  • 4 Large Free Range Eggs 
  • 8oz Self Raising Flour, Sifted 

For the Filling 

  • 375ml Double Cream 
  • 200g Strawberry or Raspberry Jam 
  • Icing Sugar, to decorate 

Method 

Preheat the oven to 180degrees or 160degrees for a fan assisted oven. If using cake tins grease them well however I used silicone tins so no need to grease them. I used 9” sized round tins. 

Cream together the butter and caster sugar until smooth and creamy. Add the eggs one at a time missing well. Then sift in the flour and evenly distribute the mixture between the two tins. 

Place in the preheated oven and bake for 20-25mins. When cooked through allow to cool completely. 

Whisk the double cream until thickened, but still soft in texture. Spread the jam onto one cake with the topside up and then add the cream on top. Place the other cake on top but with the bottom side places on the cream. To finish dust with icing sugar. 

Enjoy! 

   
 

Lemon Squares 

One of my favourite flavours is lemon. It was not so long ago though when I didn’t like lemony things, funny how your taste buds change as you grow up. Now I can’t get enough of it!! Some previous recipes I have shared including lemon are; Lemon Cupcakes and Lemon Madeira Cake 

To add to the collection I stumbled across a recipe for Lemon Squares and decided to do my take on them. The texture resembles a meringue On top, quite soft and light but they are like a biscuit/cake on the base. So light and zesty, a firm favourite now. Give them a try, you won’t be disappointed – I certainly wasn’t. 

  
Lemon Squares 

Ingredients
-100g Plain Flour 

– 35g Icing Sugar, sifted 

– 75g Butter, chilled and cubed 

– 3 Large Eggs

– 275g Caster Sugar 

– Grated Zest 1 Lemon 

– 150ml Freshly Squeezed Lemon Juice 

– 50g Plain Flour, Sifted 
Method 

Preheat the oven to 180degrees. 

Oil and line a 18cm square tin. 

Rub together the butter, icing sugar and flour until it resembles breadcrumbs. Tip into the prepared baking tin and press firmly down forming an even layer. Prick with a fork and bake for 12-15mins until lightly golden. 

Reduce the oven temperature to 150degrees. 

Whisk the eggs, sugar and lemon zest until smooth. Gradually add the lemon juice whilst still whisking. Then finally add the flour and stir to combine. 
Tip onto the baked base. Bake for 35-40mins so the top is set and slightly crispy. 

Leave to cool completely. 

Remove from the tin. Lightly dust with icing sugar and cut into squares. 

Enjoy! 
   
 

Chocolate Cake For Chocoholics

Like most girlies, I love chocolate. Although I always seem to be watching my weight, at times you deserve a treat. This is the perfect way to break the diet – I don’t do things by halves!

One of my favourite chefs is Mary Berry – what a lady and a legend. All her recipes are tried and tested, if I’m ever stuck I know I can rely on her expertise. This recipe is no exception. I first saw it on one of her recent cookery series on the BBC and had to try it. It is a show stopper, looks so pretty with the feather icing and is so simple – if I can do it, you can.

I found the recipe on the BBC website, Chocolate Tray Bake

It was very moist and would keep well, although you find when it is made it doesn’t last long!! The icing on top, more like a ganache, was divine. I struggled to resist eating it straight from the pan.

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As the image shows it’s really simple to do feather icing. Mine wasn’t perfect but it definitely looked homemade!!

Thanks Mary Berry for a delightful recipe. Please give it a try, it tastes and looks amazing, even if your feather icing goes a little wonky. Haha.

Stephy x x

Joyous Jaffa Cakes

I love Jaffa Cakes, a low fat-low calorie snack. However I always buy them therefore, when I stumbled across this recipe online, I had to try it! I found it at this website Jamie Oliver

I’m a huge fan of his cooking and recipes. Having never made them before I was a little apprehensive however they turned out beautifully.

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I used way more than 100g of chocolate. I opted for Terry’s Chocolate Orange and used nearly two!!! You can never have too much chocolate. I also used orange and tangerine marmalade but didn’t sieve the zest out as the recipe advised. I think it gave it a nice bitterness next to the sweet, zesty chocolate.

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They were delicious with a cup of tea, a perfect afternoon treat. They are the perfect balance of sweet and zesty. Compared with shop bought they highly exceeded my expectations but I’m not sure they are as low calorie. (I’m guessing not, with the amount of chocolate on top.) Grab one while you can though; they don’t hang around for long.

Malted Chocolate Cake with Maltesers

Do you like chocolate??? More of a rhetorical question really, of course you do!! I’ve been searching for a new take on the chocolate cake for a while and this is it! It’s rich and yet has a malty flavour which adds depth but an unexpected lightness which lifts this cake to another level along with the sweet chocolate icing and Maltesers; the crowning jewels to this grandiose cake.

Here is the recipe from Mary Berry Malted Chocolate Cake

What a treat!

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Excellent as it doesn’t take too long and is simple. Perfect as a family treat or special occasion. Thanks Mary Berry, yet another beautiful recipe. Another favourite! Highly recommend you make this for the weekend.

Enjoy Stephy x x

Yorkshire Parkin Cake

Heralding from Northern England Parkin is a real family favourite. It is a gingerbread cake traditionally made with oatmeal, treacle and syrup. As a child I have to admit I didn’t eat lots of it but just recently I can’t get enough of it!

My mum is very fond of it, so I wanted to make her a batch but struggled to find a reliable recipe. Finally, after much research I stumbled across this recipe and it works! I have tried it several times and it always turns out the same. This is surprising as it can be difficult to get consistency with cakes that contain syrup/treacle as the measurements can vary each time and effect the bake.

A cracking cake served warm with custard or you can leave it for a few days or more, if you can resist, to get more moist and sticky. Give it a try a Phenomenal Parkin

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