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Fluffy Blueberry Pancakes with Maple Syrup from Rachel Allen – http://ow.ly/KM2G30fqTkJ ⊃‾
CategoryBBQ & Picnics
Cook Time20 mins
What you need:
How to:
Category
Baking with Kids
Cook Time15-20 mins
What you need:
How to:
CategoryCakes
Cook Time3 hours
What you need:
How to:
This mixture can be divided between two 900g/2lb lined loaf tins or two 15cms/6″ round cake tins or a combination of both and will bake in about 1½ hours at the same temperature. This is ideal for those who just want a small cake and the second cake would make a very acceptable Christmas present!
Fruit Cake So easy to bake
350g of Raisins
350g of Sultanas 1
25g of Currants,
Tub of Cherries,
50g Chopped Almond Nuts,
2 teaspoons of Mixed Spice,
1 teaspoon of Ground Ginger,
Grated Rind Zest of 1 large Orange,
2-3 Tablespoons of Whiskey,
1 Tablespoon of Treacle
mix all together and leave for a couple of days .
500g of Plain Flour
2 teaspoons of baking powder,
350g butter,
350g of soft brown sugar,
6 eggs ,
Method
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake
Pastry
Filling
Custard
To make the pastry: Sift the flour and icing sugar into a bowl. Using a round-bladed knife or the tips of your fingers, work in the butter and then mix in the egg yolks. Add the ice-cold water until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
Preheat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour.
Divide the pastry into 2 portions, one slightly larger than the other, then roll out the larger piece until it is about 30cm in diameter. Use to line a 20cm pie dish or a 23cm flat plate, gently pressing into the corners. Trim the edges with a knife and reserve the excess for decorating. Place back in the fridge to chill while you prepare the apples.
Peel, core and slice the apples. Place in a large bowl with all but 1 tablespoon of the caster sugar. Add the cinnamon and cloves and mix together. Brush the edge of the pastry with a little milk and then pile the apples into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
Crimp the edges of the tart with a round-bladed knife, using your fingers as a guide. If you wish roll out the pastry scraps and cut into leaf shapes. Brush the shapes with milk and stick on top of the pie. Brush the entire top of the pastry with milk and sprinkle over the remaining 1 tablespoon of sugar. Bake for 25-30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until golden brown.
Meanwhile, to make the custard, place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gently heat. Cook gently for 6-8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Keep warm.
To serve, cut the warm apple tart into slices and arrange on warmed serving places with some of the custard. Pour the remaining custard into a jug and hand around separately.
http://www.bordbia.ie/consumer/recipes/desserts/pages/appletartwithcustard.aspx
In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.
Slowly stream in the sugar to the butter, while beating constantly.
Next, add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet in 3 batches, mixing between each addition.
Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.
Refrigerate the dough for at least 4 hours, or overnight.
When ready to bake, preheat the oven to 350.
Roll the dough out into a 12” circle on a piece of parchment paper.
Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.
Let the cookie pizza completely cool before proceeding.
Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.
Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.
http://kerrygoldusa.com/recipes/dark-chocolate-apricot-cookie-pizza
Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.
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