Maple Syrup and Pecan Loaf

Just delicious, moist, sugar free, keeps well - how great is that? Although it is a little pricey to make, but well worth it. This was given to me by a friend and loved it the minute I bit into it. Very easy too.

You will need a large loaf tin, lined with parchment, hanging over the sides to help you lift it out.

Pre heat your fan oven to 160C

11 oz SR flour

3 oz softened butter

9 fl oz maple syrup

1 large egg

6 fl oz evaporated milk

1 tsp vanilla extract or bean paste

about 3 oz chopped pecans

In a medium mixing bowl, whisk the butter until really soft then whisk in the maple syrup then add the vanilla, milk and egg. Mix well then add the flour and lastly the pecans and combine well.

Pour into your prepared tin and bake for about 50 mins. Allow to cool in the tin for a short while. In the meantime:

Topping

3 tablespoons maple syrup 

2 oz pecans, roughly chopped

Warm the syrup in a small saucepan and stir in the nuts. Pour over the cooling cake.

Oh my! 

Currant Shortcake Biscuits  

Easy Peasy biscuits, made in minutes. Just lovely, although that is a bit of an understatement. Too moreish for my liking! I often add some very very finely chopped mixed peel, being Cornish through and through. If you see currants, add peel! I think they taste like Heavy Cake biscuits!

Now, how good is that?

Makes about 15 biscuits. You will need a large or two smaller baking sheets, lined with baking parchment and use a 2½ inch round cutter. I use the straight side. Pre heat your fan oven to 180C

4 oz butter

4 oz caster sugar

1 large egg, separated

7 oz plain flour

1 teaspoonful mixed spice

a little milk to mix

2-3 oz currants [I used the mini ones]

very finely chopped mixed peel [optional]

In a mixing bowl beat the butter and sugar until pale and creamy then beat in the egg yolk. Add the sifted flour and spice then the milk, adding a small amount at a time until it forms soft dough, [a bit like pastry, so you can roll it out] then finally the currants.

Turn out onto a lightly floured surface, lightly knead for a short moment then roll out to about a ¼ of an inch thick. Now cut into rounds and place on your prepared baking tray. Bake for 10 mins…

In the meantime…

Beat the egg white until just frothy then brush over the part baked biscuits. Sprinkle over more caster sugar and pop back in your oven for a further 11 or 12 mins.

Cool on the tray while they harden, then transfer to a wire cooling rack. They keep well in a airtight box. Oh my!!!

So scrummy.

Note: I have not given the quantity for the milk. Just add a very small amount at a time, you only need just enough to bind.

You can use a fluted cutter if you wish, but it is difficult getting an even edge with all those currants.

YOGURT pot, Fiery Ginger and Coconut, “all in one” Cake

This cake is so versatile, not to mentioned utterly divine! - you can bake it in a shallow square tin or a deeper round one. I will give you the base recipe, then you can add whatever you want. Fruit, chocolate chips, coffee etc. You can even use a fruit yogurt like raspberry and add the fresh fruit! It is great as a dessert or a lunchbox filler and it is made in less than 5 mins too!! Can’t be bad. My thanks to Kirsten for her fantastic recipe. I used Whitworths Fiery Ginger, chopped, along with some coconut. Oh my, what a wonderful combination.

Prepare and line any tin you prefer. [you do need to line the tin with parchment]

Set your fan oven to 160 Deg C

Take, in a bowl:

A pot of Yogurt.  I used a Yeo Valley Natural Organic Bio LIve Yogurt. 175 grs.

2 pots of Self Raising Flour

1 ½ pots of caster sugar [or light brown if using dried fruit]

¼ pot of sunflower oil or similar

2 eggs.

Mix together. Add whatever you fancy, then tip into your tin. Bake for between 35 mins to an hour, depending on how deep is your tin and the size of your cake. I used a 8” round and it took almost the whole hour. Easy Peasey. Yummy.

Note: I originally posted this recipe a few weeks after I started my Page/Blog, when I used Blueberries. The base recipe was given to me by Kirsten, the daughter of my old, now departed, friend Atty. I have posted many of her recipes over the years.

Note 2: This time, I used a very large plain Greek yogurt pot and made two cakes. [they freeze like a dream] Because the pot was very large I used 3 eggs.

So moist and delicious.

Cornish Slab Cake - no 2

As promised here is another version of Slab Cake. I have always been led to believe that Slab Cake was Heavy Cake, but using SR flour instead of plain and instead of water to bind, use an egg and the remainder made up with milk or buttermilk. [I had some sour cream left over so I used that and milk] I am a great believer is using up left overs where possible. Here below I have made half the quantity that I would make for heavy cake. It does not keep as well, but is still good the next day.

You will need a baking sheet and pre heat your fan oven to about 190C

12 oz SR flour

2 oz lard

2 oz butter

caster sugar to taste - I use about 2 heaped tablespoonfuls

about 2 oz mixed peel

about 8 oz currants [I never weigh the above, just chuck them in]

1 egg and enough milk to make up to about 6 fl oz.

In a mixing bowl, rub the fat into the flour. Not right down, but about two thirds of the way. Add the sugar and then the fruit. Whisk together your milky liquid of choice and pour into the flour mix and bind with a blunt knife. Knead lightly on a floured surface and shape into a round. Lift onto a lightly greased baking sheet. Roll out until it is about an inch thick and sprinkle with more caster.

Bake for about 25 mins. Allow to cool until just warm and tuck in.

Note: some folk use sultanas. It is a moveable feast!! Plain simple baking, but very good.

Blueberry Muffins with a crunchy topping

These are so good! Of course you don’t need the topping but it does add that certain something!

I love anything with Blueberries. Very simple and made in minutes. I love cooking with sour cream, it makes cakes so moist and very light. A recipe from rellies across the pond!

You will need some muffin cases and a 12 hole muffin tin. Pre heat your fan oven to  160C. Makes about 12-15 muffins, depending on size.

7 oz blueberries, tossed in a heaped tablespoonful plain flour

8 oz plain flour

4 oz softened butter

5 oz caster sugar

a teaspoonful vanilla extract

1 large egg

2 teaspoonfuls baking powder

½ teaspoonful bicarbonate of soda

10 fl oz sour cream [300ml]

about 12 demerara sugar cubes, very roughly crushed [you can use ordinary if you wish]

In a mixing bowl, cream the butter, vanilla and sugar, whisk in the egg. Add the dry ingredients and mix well, then carefully stir in the sour cream and floured blueberries. Divide between the paper cases then sprinkle over the roughly crushed sugar generously. Bake for about 25 mins.

Oh my! Yum Yum.

Iced Coffee Swirl Cake

This is a deliciously moist and dense cake. Perfect for a Bundt [ring] tin. I love them! Great to cut into slices and so easy to drizzle icing over the top and down the sides. It also uses another fave of mine - Camp Coffee. Yucky to drink, but fab in bakes. I found this recipe in  a magazine some years ago and my husband loves it!

You will need a Bundt tin or equally good in a spring form tin, about 8 or 9 inches. Pre heat your fan oven to 170C and butter your tin really well and dust it with flour, knocking off the excess over the sink.

6 os soft butter

8 oz caster sugar

1 teaspoon vanilla extract

4 large eggs

150 ml whole milk

80 ml sour cream

9 oz plain flour

1 tsp baking powder

2 tablespoonfuls Camp Coffee

In a large mixing bowl cream the butter, vanilla and sugar, then add the eggs, one at a time with a little flour if needed. Mix the milk and cream and add to your mixture alternatively with the flour. Mix well. Put some of the mixture into another bowl then add the Camp to one of them. Place  spoonful size dobs in your tin carefully then give the mixture a little swirl. Bake for about 50-55 mins until firm to the touch. Invert onto a cooling rack. Tap the tin firmly and then allow to cool.

Icing

6 oz icing sugar

2 tablespoonfuls water

2 tablespoonfuls Camp Coffee

Mix together in a small bowl and pour over the cake. Just lovely! The smell is just heavily too.

Note: my swirling was a bit rubbish.