Rhubarb and Ginger Fools

Well, over the summer, I have still been cooking and Fools are one of our family favourite summer desserts. But then, we think they are great any other time too. Plus Ginger and Rhubarb are a marriage made in yummy heaven. A very easy and make ahead dessert that is so delicious!

Makes 4 generous portions [or 6 wine glassfuls]

About 12 oz of fresh rhubarb [not stringy]

2-3 tablespoonfuls caster to taste [I used two]

Start the night before by thinly slicing your rhubarb and place it in a small saucepan along with the sugar and a tablespoonful water [no more] and simmer for about ten mins until just softened. Set aside, break up any larger bits and when cool tip into a small basin and chill, covered.

The next day….

300 ml tub of double cream

400 ml full fat Greek yogurt

2 tablespoonfuls of icing sugar

½ teaspoonful ground ginger

1 tablespoonful finely chopped crystallised ginger [plus a little extra for the top]

In a large ish bowl, place the cream, yogurt, sifted icing sugar and ginger then whisk until just holding its shape. I usually use a balloon whisk as it is so easy to over whisk. Good exercise anyway.

Stir in the chopped ginger, then carefully spoon though the chilled rhubarb, taking care to not completely stir in the fruit. You are looking for a marbled affect.

Pour into your serving dishes and lightly sprinkle over some more ginger. Enjoy!

Note: You can, at a pinch use fat free Greek yogurt, but it is not as good.

 

Conference Cake

One of my favourite fruits are Conference Pears and the new season fruit are with us.

I also love making cakes with oil, they are always moist, and so easy. I chopped an extra smaller pear along with some demerara for a topping, or you could perhaps drizzle over some icing - whatever! Or just leave plain, cause it needs nothing really. I found this recipe in an old book someone gave me, knowing how much I love trawling through other folk’s cast offs!

You can make it in a conventional round tin, or a loaf tin. But I used a 10 inch square tray bake tin. 

You will need a tin of your choice, oiled and lined if using a larger round tin. Pre heat your fan oven to 160C

9 oz plain flour

8 oz golden caster sugar

½ teaspoonful baking powder

pinch of salt

2 large eggs

6 fl oz sunflower oil

1 teaspoonful vanilla extract or bean paste

2 medium-large size Conference pears, peel and chopped - not too small

2-3 oz of roughly chopped walnuts

In a large bowl, sift in your your ingredients, then making a hole in the centre, pour in the beaten eggs and oil. Mix well and stir in the fruit and nuts. Well, that was hard work - not! Yes, the dough is stiff, making allowance for the fruit to soften.

Tip into your prepared tin, level off the top and bake for about 50-55 mins, until firm to the touch and nicely golden. Less for a tray bake.

Cool before drizzling over some icing if using. Cut into squares, as I did if using a tray bake tin.

Note: Substitute walnuts for pecans or hazelnuts if you wish. Or why not sprinkle over some crystallised pears if you can find some.

Enjoy! This recipe is absolutely scrummy. Trust me.

 

Crushed Pineapple Carrot Cake

I love baking with a can of crushed pineapple and combined with the ease of baking with oil, trust me, this is one of the easiest bakes!! Except for grating the carrots - hey ho, can’t have it all ways. But it is worth it. An old friend passed this recipe on to me some time ago and I kept forgetting to make it. Well, I wish I had before now. I made this for dessert after a Sunday roast.

You will need a 9 “ x 12 or 13” tray bake pan, not too shallow, greased. Line it with parchment, hanging plenty over the long ends to help you lift it out. Pre heat your fan oven to 160C

10 oz plain flour, sifted

1 heaped teaspoonful baking powder

large pinch of salt

1 teaspoonful cinnamon [a little more if you wish]

12 oz caster sugar

8 fl oz of rapeseed oil [or vegetable]

3 large eggs

1 teaspoonful vanilla extract or bean paste

1 can of crushed pineapple, drained as much as you can

8 oz of grated carrot

3 oz desiccated coconut

In a large bowl, whisk together the sugar, oil, eggs and vanilla until well combined then stir in the carrots, pineapple and toasted coconut. Then fold in the remaining dry ingredients. Mix well.

Tip into your prepared tin and bake for about 40 mins, until golden and firm to the touch. Cool in the tin for a short while, before lifting out, holding the long ends of the baking parchment. When cool…….

8 oz cream cheese

3 heaped  tablespoonfuls of icing sugar

a little grated lemon zest

2 oz desiccated coconut

Make a topping with the cream cheese, zest and icing sugar, then lightly spread it over the tray bake. Cut into square or slices. Sprinkle with the extra toasted coconut.

Yum yum. So very good. Very moist and the tropical flavour combinations are just perfect.

Note: I like to add some dried fruit to my carrot cake…. sometimes. Golden sultanas are good. 

It is also great if you lightly toast the desiccated coconut before using. Use a dry fry pan, tossing all the while until lightly browning.

Raspberry Buns

Continuing the summery fruit theme…… here is a simple bake, perfect for afternoon tea! I have had this recipe forever, but have never posted it before. They are super delish left baked plain, but I added a small dob of icing for glue and topped with another fruit. Whatever.

This quantity makes about 18 cup cakes. I lined a 12 [x2] hole muffin tin with cup cake cases. Pre heat your fan oven to 160C

8 oz softened butter

6 oz caster sugar

3 eggs

2 oz cornflour

6 oz SR flour

6 oz fresh raspberries + extra for topping if using

First off, unless they are very small, gently tear the fruit in half or pieces.  Sift together the flour and cornflour.

In a medium bowl, cream the butter and sugar until light and fluffy, as per. Add the eggs, one at a time, adding a small amount of the flour with each addition. Now fold in the sieved flours and finally gently stir through the raspberries before spooning the mixture into your bun cases. Filling to about three quarters full.

Bake for around 25-30 mins and place on a wire rack to cool, before lightly dusting with a little icing sugar - or make a topping as I did above.

So good!! In fact absolutely brilliant. The smell when they come out of the oven is amazing.

 

Clotted Cream Cake with Strawberries!

I am back after my break with a summery, very special recipe, handed to me from follower Liz, who comes from Downderry and her mother passed it to her, after finding it in a magazine, and so I must thank her for this super delicious cake. Once upon a time, many moons ago, we only had strawberries available during June and July. Many of you will remember, but these days, this cake can be made at any time of course. But still, what a great cake for a summer - or autumn dessert.

Plus it is an “all in one” dead easy method.

You will need a 9 inch spring form cake tin, greased and lined. Pre heat your fan oven to 160C

11-12 oz of ripe strawberries

8 oz SR flour

¼ teaspoonful of baking powder

8 oz caster sugar

8 oz clotted cream

2 large eggs

the zest of 1 large lemon

1 teaspoonful of vanilla extract or bean paste

plus strawberry Jam for a glaze

Slice about 7 or 8 of your strawberries into thick ish slices and set them aside and chop the remainder.

In a medium bowl, place all the ingredients except the chopped fruit and beat well, add the fruit and stir in until evenly distributed. Tip into your prepared tin and level off, then careful arrange the sliced fruit in a pattern to your taste!

Bake for about an hour, until just firm to the touch and nicely browned but check after 50 mins. Mine took the full hour.

Cool in the tin for five mins and while it is cooling slightly, warm up the strawberry jam [no large bits] then brush it over the whole top of the cake while still hot.

What can I say about this heavenly cake. Serve it with more clotted cream perhaps!

Enjoy! I just know you will all love it!

 

The Famous 3 ingredient Fruit Cake

I know I am on a summer break from my page - but I have the most super recipe I can’t wait to share!

Another 3 ingredient recipe [check out the scones] from the Country Women’s Association of Australia. Sent to me by my cousin Jan. Well I never. If you told me this before I would have laughed! Talk about easy!! And so delicious and moist. But you must start the day before. A few add ons, if you wish. With questions like - can I add spice, or nuts? of course?? Can I add a splash of brandy into the coffee? Yes!  Here goes, you will not believe how easy it is!

1 kg bag of dried mixed fruit

large carton of iced coffee eg Starbucks [600ml]*

9 oz SR flour

In a large mixing bowl, soak the fruit in the iced coffee overnight and place in your fridge. Such hard work!

Next day, preheat your fan oven to 160C and line an 9 inch loose bottom tin, then… 

add the flour and mix well. Tip into your tin and bake for about 1¼ hours*.

Oh My!!! The cake will keep for about 1 month.

*Note: any alcohol can be added to make up the 600ml. I did not splash out on pricey store bought iced coffee and made my own, half water half milk, using Camp [about 4 tablespoonfuls], whole milk and some sugar to sweeten. [I used 3 dessertspoonfuls]

If the cake is browning too much cover with foil. I cover after 30 mins.

Thanks Jan!! x

ps if you have not tried the 3 ingredient scones, then get to it!! It is the only scone recipe I use now and they are made in a couple of minutes. 

*More notes: I turned my oven down to 150 after 25 mins and covered the cake and baked if for longer. Until just firm to the touch - probably 1½ hrs.

I know it says 3 ingredients, but I think it would benefit from a small egg.

In summer there are cartons of iced coffee in all stores, but I would think you needed a milky coffee.

For those not in the UK, Camp Coffee is a liquid chicory and coffee essence that is just the best for cooking for coffee flavour. I would never drink it, but for baking - super!!

 

Judy’s Mom’s Peanut Butter Cookies

Or as we would say here in Cornwall, her Mother’s biscuits. This tells you that this delicious family recipe comes from the US [Wisconsin to be precise, where so many Cornish went to live and work] and was given to me by Judy, who has given me some recipes before. Her family came from near Launceston. When you are Cornish and a genealogist, you sure do find a lot of rellies over there!!  A super easy bake and very moreish, and the smell, oh my!

See Note at bottom.

[Judy uses Crisco, which is sort of a buttery lard - I have substituted half lard, half butter]

The recipe uses US cups, which I have changed to Imperial for ease.

Pre heat your fan oven to 180C and lightly butter baking sheets,  this quantity below makes about 2 dozen.

4 oz lard and butter mix

4 oz peanut butter

4 oz caster sugar

4 oz soft dark brown sugar [or light]

In a medium  bowl, cream the above ingredients together until light and fluffy.

add:

1 egg

1 tablespoonful milk

1 teaspoonful vanilla extract

Beat until well incorporated.

now add:

8 oz plain flour

1 teaspoonful  bicarbonate of soda

½ a teaspoonful salt

Blend the flour mix into the creamy mix then roll into walnut sized balls.

Dip a fork into water and press down on the top - not too hard. Bake for about 12 mins.

Very yummy!! Oh yes!! Made in minutes.