Tuesday, December 16, 2014

Showcase Cake - Columbian Flag

So I'm going to depart from my usual recipes to do a showcase post. I've been debating doing this for a while but since I don't actually have any new recipes this week I figure what the hey, go for it and see what happens.

The first showcase I'm going to put up is one I did a few months ago. It was ordered by a friend for another mutual friend's birthday. He's from Columbia and over here to study so the idea for the cake was the Columbian flag; yellow, blue and red stripe. The cake was vanilla sponge and the icing was chocolate fudge buttercream and both of these recipes can be found in the blog :)

There were a few imperfections in terms of lines and cracks but it was very well received and they were very happy with it

Thursday, November 13, 2014

Maple Pecan Flapjacks

This is an autumnal spin on my standard flapjack recipe. The smells of the maple syrup and cinnamon permeating the air along with the smell of melted butter is so homey and warm that it never fails to bring a smile to my face. I was inspired to make these for a duvet day in honour of a friends birthday and they were just perfect. What could be better than lounging around in sweatpants, watching silly movies and having stupid conversations and eating sticky, chewy hearty flapjacks? They were a huge hit! Especially with the 

Makes 9-12

  • 225g butter,
  • 225g light brown sugar
  • 2tbsp golden syrup
  • 350g rolled oats (jumbo oats)
  • 50mls maple syrup
  • 200g toasted pecans, roughly chopped
  • 1tbsp cinnamon

Preheat the oven to 150 C and grease a 9" square tin
Spread the pecans evenly over a baking tray and pop into the oven for approx. 10 minutes, shaking once to turn
Melt the butter with the sugar and syrup in a saucepan over a medium-low heat,
stirring to avoid sticking and burning until the butter has melted completely
Add in the cinnamon and maple syrup
Remove from the heat and stir in the oats and pecans, ensuring they are well coated in the mixture
Spoon the mixture into the prepared tin and press down with the back of a spoon
Bake for 40-45 minutes, until golden on the top
Cool completely then cut into squares with a knife and remove from the tin (being careful not to break them up)

Also, if there are crumbs left over they make fantastic granola for your morning yoghurt!

Friday, August 8, 2014

Breakfast Bread

Did you ever wish for a loaf of bread so loaded with fruit and nuts the batter can support a spoon? well, today's your lucky day. Breakfast bread has been one of those recipes I've tried many versions of and discarded them all; they were too sweet, too moist, just not quite right. This recipe came from a good friend of mine, described as 'completely fool-proof and totally yummy'. And it is. 

The loaf is packed with nuts, seeds and dried fruit and lightly spiced with cinnamon.

Breakfast Bread
Makes one 9oz/2lbs loaf
  • 250g wholemeal flour
  • 45g oat bran
  • 2 tsp baking powder
  • 60g oats
  • 2 tsp cinnamon
  • 1 tbsp honey
  • 1 egg
  • 200 mls milk
  • 43g dried cranberries
  • 43g raisins
  • handful sunflower seeds
  • handful pumpkin seeds
  • 2 handfuls walnuts
Preheat the oven to 180C and line a 9oz loaf tin.
Beat the egg and honey into the milk and add the porridge. Leave to soak while you get everything else ready.
Mix all the dry ingredients together, then chuck in the fruit, nuts and seeds and toss to coat.
Mix the wet into the dry and combine until the batter comes together - it should be a little sticky but not too wet.
Transfer to the loaf tin and bake for 45 minutes to 1 hour.
Turn the oven down if it's beginning to brown too quickly.

All of the fruit, seeds and nuts measurements are completely customisable, just chuck in whatever you prefer yourself. Enjoy for breakfast or as a yummy snack at any time of the day :)