Everyday Fruit Cake Loaf
A final recipe for Carers Week and a personal favourite of mine! To be honest they've all been personal favourites of mine - but my Mum loves this one so I make it for her... and help her eat it.
I use all sorts of fruit from chopped up prunes and cherries to crystallised ginger and brazil nuts in chunks.
Ingredients
For the Everyday Fruit Cake:
400 g mixed dried fruit
125 g butter at room temperature
3 large eggs
60 ml milk, (4 tablespoons)
1 heaped tablespoon jam - be generous (any flavour)
30ml alcohol (sherry, rum, whisky - whatever you have handy)
125 g soft brown sugar dark or light
250 g self-raising flour
2 teaspoons mixed spice (10ml)
Instructions
Preparation:
Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
Either grease the tin with butter or just pop the liner in
Weigh the fruit into a bowl for later, sprinkle a tablespoon of Self Raising flour into the bowl and toss the fruit until it's all dusted in flour
Method
Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).
(Butter, eggs, milk, jam, sugar, flour, spice, liquor)
Beat together well, but don't overdo it
Scrape the mixture down and mix again
Add the dried fruit and stir in by hand.
You don't want to break up the fruit
Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
Cook for 1 hour and 15 minutes, and test with a skewer (or 3mm knitting needle in my case) When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
Store in an airtight box when cool. (You can leave the liner on until the cake is served)
I've done some minor twiddling with this recipe but you'll find it and some other lovelies on https://everydaycooks.co.uk/
I use all sorts of fruit from chopped up prunes and cherries to crystallised ginger and brazil nuts in chunks.
Ingredients
For the Everyday Fruit Cake:
400 g mixed dried fruit
125 g butter at room temperature
3 large eggs
60 ml milk, (4 tablespoons)
1 heaped tablespoon jam - be generous (any flavour)
30ml alcohol (sherry, rum, whisky - whatever you have handy)
125 g soft brown sugar dark or light
250 g self-raising flour
2 teaspoons mixed spice (10ml)
Instructions
Preparation:
Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
Either grease the tin with butter or just pop the liner in
Weigh the fruit into a bowl for later, sprinkle a tablespoon of Self Raising flour into the bowl and toss the fruit until it's all dusted in flour
Method
Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).
(Butter, eggs, milk, jam, sugar, flour, spice, liquor)
Beat together well, but don't overdo it
Scrape the mixture down and mix again
Add the dried fruit and stir in by hand.
You don't want to break up the fruit
Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
Cook for 1 hour and 15 minutes, and test with a skewer (or 3mm knitting needle in my case) When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
Store in an airtight box when cool. (You can leave the liner on until the cake is served)
I've done some minor twiddling with this recipe but you'll find it and some other lovelies on https://everydaycooks.co.uk/
Fifteens - a no bake tray bake!
Today we have a classic Northern Irish sweet treat, almost a store cupboard recipe if you're the kind of person that has Maltesers lying around uneaten! I squash mine into a brownie tin with a layer of the coconut underneath and then on top and press it down hard. If you make it in the evening and put it in the fridge overnight it's ready to cut into squares the next day I get 16 out of it - but then I quickly eat one so it's fifteen!
Fifteens
Ingredients
15 digestive biscuits
15 marshmallows cut into 2 or 4 bits
15 glacé cherries chopped in half
15 Maltesers
150 ml condensed milk (buy one small can as you might need more)
20g desiccated coconut
Instructions
Put the digestive biscuits in a bag and bash with a rolling pin. You want them to be a mix of crumbs and smallish lumps.
Put the marshmallows and cherries into the mixing bowl with the biscuits and pour in 150ml of condensed milk. Give it a good mix and if the mixture looks like it's on the dry side, add a little more of the milk. You want it to be sticky but not runny.
Cut a large piece of clingfilm (or tinfoil) and put half of the coconut on the clingfilm, then pour the mixture onto it. Put the rest of the coconut on top and make sure the log is covered in coconut then roll the clingfilm over to create a sausage shape, about the size of a family swiss roll!
Chill in the fridge for a couple of hours to harden.
Once chilled, cut into 15 slices and enjoy!
Fifteens
Ingredients
15 digestive biscuits
15 marshmallows cut into 2 or 4 bits
15 glacé cherries chopped in half
15 Maltesers
150 ml condensed milk (buy one small can as you might need more)
20g desiccated coconut
Instructions
Put the digestive biscuits in a bag and bash with a rolling pin. You want them to be a mix of crumbs and smallish lumps.
Put the marshmallows and cherries into the mixing bowl with the biscuits and pour in 150ml of condensed milk. Give it a good mix and if the mixture looks like it's on the dry side, add a little more of the milk. You want it to be sticky but not runny.
Cut a large piece of clingfilm (or tinfoil) and put half of the coconut on the clingfilm, then pour the mixture onto it. Put the rest of the coconut on top and make sure the log is covered in coconut then roll the clingfilm over to create a sausage shape, about the size of a family swiss roll!
Chill in the fridge for a couple of hours to harden.
Once chilled, cut into 15 slices and enjoy!
PARADISE SLICES
I didn't realise just how easy it was to make Paradise Slices until I found this recipe. It's easy and delicious!
PARADISE SLICE INGREDIENTS For the Pastry Base 225g Plain Flour 115g Butter 30g Caster Sugar 1 Egg (lightly beaten) For the Filling 3-4 tbsp Raspberry Jam 115g Butter (softened) 115g Caster Sugar 1 Egg (lightly beaten) 80g Glace Cherries (quartered) 120g Currants 150g Ground Almonds INSTRUCTIONS For the Pastry Base: Pre-heat your oven to 190°c (or 170° for a fan assisted oven) and grease a tray bake tin generously with some butter. A 20cmx20cm tin (or equivalent) is ideal. In a large bowl, using your fingers, rub the flour and butter together until it resembles bread crumbs. Stir through the sugar before adding the egg. Mix until combined into a soft pastry. Roll the pastry to roughly the size of your pre-greased tin. Transfer to your tin, pushing the pastry into the edges. Trim the excess, prick the pastry all over with a fork and line with some greaseproof paper, before filling with baking beans. Blind bake the pastry for 5 minutes to give the base a head start and avoid a soggy bottom! Following the blind bake, remove the baking beans and top the pastry with the Raspberry Jam, evenly spreading over the pastry. Set aside while you prepare the filling. For the Filling: In a large bowl, cream the butter and sugar until it's light and fluffy. Add the egg and mix until combined. To the mixture, add the cherries, currants and ground almonds and mix until combined. Spoon the mixture onto the jam-covered pastry bake and spread around to an even finish, from edge-to-edge. Bake for 30 minutes in your pre-heated oven. Once baked, sprinkle the Paradise Slice with some sugar and allow to cool in the tin. Once cool, remove and cut into your desired size. You can find this recipe and more deliciousness at bakingwithgranny.co.uk including a heap of Scottish baking recipes – yum! |
MARS BAR AND KRISPIE CARAMEL SQUARES
If you love Mars Bars you'll really enjoy todays recipe plus it's got Rice Krispies and Condensed Milk in it... does that make it breakfast? I'm not sure...
MARS BAR AND KRISPIE CARAMEL SQUARES
Ingredients
Krispie Layer
4 regular size Mars Bars
1 tbsp golden syrup
3oz/85g butter
4oz/110g Rice Krispies/puffed rice cereal
Caramel Layer
4oz/110g butter
3oz/85g dark brown sugar
2 tbsp golden syrup
7oz/200g condensed milk (half a regular tin)
8oz/225g chocolate for topping
Method
Cut the Mars Bars into slices and place in a saucepan with the butter and syrup. Melt over a low heat until you have a uniform, chocolatey sauce.
Mix the Mars Bar sauce into the Rice Krispies and press into a lined 8 inch/20cm square tin.
Next, place the butter, sugar, syrup and condensed milk into a saucepan and melt over a gentle heat until simmering, stirring frequently. Simmer for about 5 minutes (keep stirring!) then pour over the base. Put it in the fridge to set.
Melt the chocolate and pour over the caramel. Leave to set and then cut into slices and enjoy!
You can find this and other delicious Traybakes at traybakesandmore.com
MARS BAR AND KRISPIE CARAMEL SQUARES
Ingredients
Krispie Layer
4 regular size Mars Bars
1 tbsp golden syrup
3oz/85g butter
4oz/110g Rice Krispies/puffed rice cereal
Caramel Layer
4oz/110g butter
3oz/85g dark brown sugar
2 tbsp golden syrup
7oz/200g condensed milk (half a regular tin)
8oz/225g chocolate for topping
Method
Cut the Mars Bars into slices and place in a saucepan with the butter and syrup. Melt over a low heat until you have a uniform, chocolatey sauce.
Mix the Mars Bar sauce into the Rice Krispies and press into a lined 8 inch/20cm square tin.
Next, place the butter, sugar, syrup and condensed milk into a saucepan and melt over a gentle heat until simmering, stirring frequently. Simmer for about 5 minutes (keep stirring!) then pour over the base. Put it in the fridge to set.
Melt the chocolate and pour over the caramel. Leave to set and then cut into slices and enjoy!
You can find this and other delicious Traybakes at traybakesandmore.com
Terry’s Chocolate Orange rocky roadThis is an outrageously good version of a Rocky Road tray slice! If you can't get a hold of a couple of Terry's Chocolate Oranges give it a go with Oreo Thins or broken up Daim bars, or in fact anything delicious!
Ingredients 175g unsalted butter, cubed 5 tbsp golden syrup 400g dark chocolate (70%), roughly chopped 200g milk chocolate, roughly chopped 125g pack mini marshmallows 150g blanched almonds, roughly chopped 170g pack dried berries and cherries (or other dried fruit mix) 300g digestive biscuits, broken into small chunks About 200g ready-made chocolate icing to decorate 2 x Terry’s Milk Chocolate Oranges, snapped into wedges You’ll also need 20cm x 20cm cake tin, fully lined with baking paper Method Put the butter, syrup and chocolate in a large saucepan set over a low heat. Leave to melt, then mix until smooth and set aside to cool. Add the marshmallows, almonds, dried fruit and biscuit chunks to the chocolate mixture, then fold together using a rubber spatula. Spread evenly in the prepared tin, then spread over the icing and arrange the Chocolate Orange wedges on top. Chill for at least an hour, then slice into squares to serve. You’ll find this recipe and lots of other yummy bakes at www.deliciousmagazine.co.uk |
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Jam Tarts
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Today's recipe will take those of you old enough back to your early Home Economics classes! Simple and satisfyingly sweet and you can make it even more simple by using pre-prepared pastry - We won't tell! All sorts of Jam works well and lemon curd is lovely in them too!
Jam Tarts Ingredients 150g plain flour, plus extra to dust 1 tbsp caster sugar 80g chilled unsalted butter, cut into cubes 1 medium free-range egg yolk 12 tbsp jam Vanilla ice cream to serve Method Sift the flour into a bowl with the sugar and a pinch of salt. Rub the butter into the flour until it resembles fine breadcrumbs. Using a knife, mix the yolk and 2-3 tbsp ice-cold water into the dough until just wet enough to come together into a ball. Knead briefly until smooth, then flatten into a disc. Wrap in cling film. Chill for 10-15 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a 20p coin, then cut out 12 rounds with an 8cm fluted cutter. Put the rounds in a non-stick patty tin. Drop 1 tbsp jam into each. Chill until ready to bake. Bake for 10-12 minutes until the pastry is cooked and the jam bubbles. Remove the tarts to a wire rack. Serve warm with a cup of tea or for a treat try them warm with ice cream! You’ll find this recipe and lots of other yummy bakes at www.deliciousmagazine.co.uk |
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Lemon and Blueberry Cheesecake SliceOur First recipe of the week is for Lemon and Blueberry Cheesecake Slice. A little bit of work but SOOO worth it!
Ingredients 250g butter, softened 110g caster sugar 300g plain flour 250g cream cheese, softened 395g can condensed milk 2 Large Eggs 1 lemon, rind finely grated, juiced 150) frozen or fresh blueberries For the Strudel topping 80g butter, softened 1/3 cup (75g) caster sugar 3/4 cup (110g) plain flour First make the strudel topping. Using an electric mixer beat the butter and sugar in a bowl until pale and creamy. Add the flour and stir to combine. Shape the mixture into a disc and cover with plastic wrap. Place in the freezer for 30 mins or until very firm. Preheat oven to 180°C. Grease and line the base and 2 long sides of a 20cm x 30cm tray with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the flour and stir to combine. Press the mixture over the base of the prepared pan. Bake for 20 mins or until light golden. Use an electric mixer to beat cream cheese and condensed milk in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the lemon rind and lemon juice. Stir to combine. Add the blueberries and gently fold to combine. Pour over the base in the pan. Smooth the surface. Use a box grater to coarsely grate the strudel topping into a bowl. Sprinkle strudel evenly over the cream cheese mixture in the pan. Bake for 30 mins or until just set. Set aside in the pan to cool completely. Place in the fridge for 2 hours to chill. Cut into pieces. (You'll find this recipe and more on the Taste website https://www.taste.com.au/) |
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