Tag Archives: butter

Lemon Bundt

As the sun in London still fails to appear, and everyone holds their breath for it to come along just in time for the Olympics, as they did for the jubilee (I was standing in the rain by the side of the river getting soaked and failing to catch a glimpse of the queen), what better for the grey clouds than a nice cup of tea and a slice of lemon cake ^^ A simple easy recipe, and what’s best it keeps for awhile as the syrup keeps it moist, perfect to take to work and have a slice with tea for an afternoon break.
Whats in it:
4 eggs, All these to the same weight as the eggs (still in shell)  Self raising flour, Demerara sugar , butter. 2 large unwaxed lemons,
Syrup: 50ml water, 4 tablespoons of sugar, 1/2 lemon juice and rind
What to do: Cream butter and sugar, crack in eggs and mix well. Sift the flour in and mix. Add lemon juice and rinds of 2 lemons, whip up well, trying to capture the air. Add to bundt tin evenly and bake at gas mark 5 for 40 mins. Once done and golden, take out and cool in tin. Whilst cooling make syrup, add all ingredients and  boil for 5 mins, cool until thickens, pour over turned out cake.
Enjoy.

7 Comments

Filed under cakes

Banana Tart

My Family sat down today to a lovely traditional pork roast dinner, which was lovely. So I decided to make a dessert for everyone. I was a bit dubious at the start as for starters when it comes to pastry making I feel a little devil is sitting on my shoulder watching me screw up, and secondly cooked bananas have never been my taste, ever since eating a tin foil wrapped hot banana with chocolate sauce on a very cold and wet camping trip with the Cub Scouts when I was a child. However, a new challenge is always good, and I will never perfect my pastry making skills unless I keep practising, and the result was not bad at all, but quite delicious!

What you Need:

Filling: 7 bananas, 100g of butter, 1/2 cup of water, 1tsp of mixed spice ( cinnamon, coriander and cloves), 2tsp vanilla extract, 1tablespoon of caster sugar. Syrup : 4 tsp butter (melted) 1/2 tsp of mixed spice

(For the pastry I followed a simple short-crust pastry recipe, which I let rest in the refrigerator for one hour and the rolled out and baked blind)

Preheat the oven to 180c

Simply, slice four bananas and add to a saucepan with the water, butter, vanilla, spices and sugar. On a low heat gently heat and watch the the butter melt and the bananas soften, until it forms a nice thick sauce. Set aside to cool. Then pour into the awaiting pastry case and even out with a spatula. With remaining bananas chop and arange on the top of the mixture. Place in the oven for 10mins.

Whilist in the oven prepare a light syrup with melted butter and mixed spice. Once the pie is heated take it out and pour over the syrup and spinkle the top of the tart with sugar. Pop the tart under a hot gril for 2-3mins, or until golden brown.

Serve hot with a dollop of fresh cream. (^-^)

SDC11306-pola

9 Comments

Filed under pastry

Lemon Curd

SDC11277-pola01

A nice simple  and sweet recipe for everyone’s favourite jam. I remember eating lemon curd at my Great Grandparents after school when I was young. My granddad would watch horse racing and smoke his pipe while my Nana made me jam sandwiches, tea and a bourbon biscuit. This recipe makes one jar (2 lemons a jar, I would say).

What You Need:

2 Lemons (rind and juice), 2 whole eggs, 2 egg yolks, 150g preserve sugar, 100g unsalted butter.

First whisk the eggs and sugar until combined. Melt the butter in a saucepan, add the egg mixture and the lemon juice and rind. On a low heat, keep stirring the yellow sweetness until thick, take off the heat and cool. Put the mixture in a nice sterilised recycled jar, store in the refrigerator. You could also try the recipe with limes, cranberries or tangerines for delectable variety.

Simple and Sweet, Lemon Curd-tastic.

9 Comments

Filed under Jams & Preserves

Traditional Gingerbread

SDC11124

What a rainy day it is in Cambridge today, so a perfect time to bake some nice thick gingerbread. The smell is amazing. This gingerbread is a traditional recipe which uses Black Treacle, so it’s not for the faint hearted, but don’t despiar if you want a lighter taste use golden syrup instead.

SDC11104-pola

What you need:

680g Plain Flour
450g Black Treacle
50ml Evaporated Milk (warm)
75g Butter
110g Brown Sugar
3 tbsp Ground Ginger
1 tbsp Cinnamon (You could use Allspice instead, but I am not a fan)
2 Eggs
3/4 tsp Bicarbonate of Soda

Preheat the oven at 160C.

Put sieve the flour into a basin, with the sugar, ginger and cinnamon, mix together. Then warm the butter and add it to the centre of the mixture followed by the treacle. Beat this dark sticky mixture together, trapping air. Now add the warm evaporated milk, with the the bicarbonate of soda dissolved In and vigourously beat into a smooth cake batter with the whisked eggs. Pour the mixture into a cake tin. Then bake for 1h20mins or until risen and crusty brown on top. When you take out of the oven leave in the tin for 15mins and then transfer to cooling tray.

SDC11112-pola

Yummy you can then slice and eat with a little butter or custard with a nice cup of tea!

SDC11127-pola

14 Comments

Filed under cakes