FRUIT BRAN LOAF

I do love a good simple easy and quick recipe that can be conjoured up withing minutes and then thrown in the oven with little or no preparation involved, but what comes out of the oven after baking could be seen as something that took a lot of hard work, time and effort, when in reality it was probably one of the most easiest recipes I've ever created. 

So this is just that. 

A easy, quick and very versatile recipe for a fruit bran loaf, that...wait for it...Has only 4 ingredients! 

But that doesn't mean it's going to taste bland and dry, this loaf is so soft, squishy and moist and can be topped with almost anything that takes your fancy. 

So let's get into the ingredients, as I mentioned before, there is only 4 (but this doesn't mean you can't add extras if you like...cinnamon, nutmeg, peanut butter, banana, the possibilities are endless)

Today, I'm going to give you the simple recipe that can be adapted to suit your taste buds. 

Ingredients:

1 cup (250g) bran 

1 cup (175g) dried mixed fruit

1 1/2 cup (375ml) milk

1 cup (175g) self rasing flour 

Method:

STEP 1:

Preheat oven to 180 degrees 

STEP 2:

Combine bran , fruit and milk in a bowl & leave to stand for 15 mins until the bran has softened 

STEP 3:

Add flour and mix well until combined, (the mixture should be lumpy but that is compleatly normal don't worry)

STEP 4:

Spoon the mixture into a paper lined loaf tin and bake for 40 mins or until cooked through. 

(Do the toothpick test after 30 minutes)

STEP 5:

Cool on a wire rack and serve sliced with butter, jam, marmalade, peanut butter, sliced bananas....or anything else you like.

VIDEO RECIPE:

HAPPY BAKING,

Rachel Ward

VANILLA WAFER & MARSHMALLOW CUPCAKES

I've been on a baking frenzy this past week and thought I would share another of my little creations with you. 

Remember pink panther wafers? Well they still sell them ... Crazy I know ?!? I though they were long gone like toys in cereal boxes and tape recorders never to be seen again. But low and behold I was walking down the snack aisle in tesco and guess what caught my eye. I couldn't possibly leave them on the shelve so I grabbed a packet and the nostalgia came rushing back. 

After checking out I bagged up my shopping, making sure not to forget those precious pink wafers that taste like little bites of heaven and headed home to get my baking head on. 

I decided to use them in a cupcake recipe, the idea seemed really cute in my head (having little wafers sticking out of each cupcake) so I got to work and here's what I did...

The marshmallows added that little bit of something extra that I thought the cupcakes needed to make them stand out and look super cute. 

Ingredients:

210g plain flour

210g caster sugar

210g butter

1/2 tsp salt

4 tsp baking powder

2 tsp vanilla

4 eggs

1 packet of pink panther wafers

1 packet of marshmallows

(For the buttercream read my "The Perfect Buttercream" post)

Method:

STEP 1:

Cream the butter and sugar together until light & fluffy

STEP 2:

Sift the flour, baking powder and salt into the butter mixture

STEP 3:

Crack the eggs into a separate bowl and add the vanilla and whisk with a fork

STEP 4:

Combine the egg minute to the batter & mix until just combined

STEP 5:

Spoon into cupcake cases 

STEP 6:

Bake for 15-20 minutes or until a toothpick comes out clean 

STEP 7: 

Cool then pipe "the perfect buttercream" on top of each cupcake 

STEP 8: 

Decorate with one pink painter wafer and a scattering of marshmallows

STEP 9:

Enjoy! 

  

Rachel Ward

THE PERFECT BUTTERCREAM

I've been baking for years and it's taken me that long to finally get my head around the dreaded buttercream catastrophe. For the longest time my buttercreams would turn out wrong...they would either collapse on the cupcakes, split whilst mixing or simply taste like pure butter (not my preferred taste I must say). Then something clicked in my brain and I got it! It's true what they say practice does make perfect, although I'm not saying my buttercream is perfect but it's by far the best I have ever made. So it's perfect to me.

And it's so simple as well. Crazy simple in fact even a child could make it with there eyes closed and it would taste great.

So you want to know how to make this really quick, easy and simple buttercream ?

Ingredients:
500g icing sugar
250g butter
2 tsp vanilla
3-4 tbsp water

Method:

STEP 1:
Whisk the butter until soft and smooth

STEP 2:
Add the icing sugar in small intervals and mix between

STEP 3:
Add the vanilla

STEP 4:
(Optional) add a small amount of water if your buttercream is becoming to stiff.

And that's it. Your buttercream is now ready to be bagged up and piped on top of your perfectly baked cupcakes or you can use it to fill a celebration cake. It's completely your choice what you do with your buttercream at the stage, but don't eat it all at once. 

VIDEO RECIPE:

Thank you so much for your support, it really means a lot. 

See you soon with another recipe. 

HAPPY BAKING,

Rachel Ward.

CHOCOLATE TRAY BAKE

So this is a little different to my usual baking style, I tend not to bake with chocolate and usually just opt for the classic vanilla or lemon sponges. But today I wanted to try something a little different and create a new recipe, one that is kid friendly and can be easily adapted to suit any taste buds. A perfect little cake to bake during the summer with your children, friends, or family.

So Instead of baking a round cake today, I went for a tray bake style of sponge (which is basically the same thing only baked in a rectangular tin and not a round one). I call it my 'Chocolate tray bake', only because I couldn't think of a better name at the time.

Ingredients:

200g Self raising flour
2 tsp Baking powder
50g Cocoa powder
4 Eggs
350g Butter
200g Light brown sugar
4 tbsp Milk
300g Icing sugar
2 tbsp Golden syrup
1 Tub coloured chocolate drops (smarties)
1 tsp Chocolate essence (optional)

Method:

STEP 1:
Preheat oven to 180 degrees

STEP 2:
Sift flour, baking powder and cocoa powder into a large bowl

STEP 3:
Add eggs, butter, brown sugar and milk and whisk until smooth

STEP 4:
Transfer to a lined baking tray and bake for 30-40 minutes (or until a toothpick comes out clean)

(For the icing)

STEP 5:
Sift icing sugar and 2 more tbsp cocoa powder into a bowl

STEP 6:
On a low heat simmer, 50g butter, 2tbsp milk, and the 2 tbsp golden syrup until the butter is melted

STEP 7:
Once butter is melted, transfer into the icing sugar/cocoa powder mixture and stir until smooth

STEP 8:
Once the cake is cooled, smooth the icing over the top and decorate with chocolate drops or chocolate of your choice.

STEP 9:
Slice and enjoy.

VIDEO RECIPE:

Thank you so much for reading my recipe, if you liked it don't forget to share it with your friends and family. 

HAPPY BAKING!

Rachel Ward

CINNAMON & RAISIN BREAD

The first time I ever tasted cinnamon and raisin bread was when I went traveling across America, we were camping near the Grand Canyon and breakfast was being served, I grabbed a slice from the food container and so my breakfast was simple, but one that I have never forgotten. I remember how I had never tasted bread so sweet or delicious before, and before I knew it I had taken another slice. I told myself there and then that this was defiantly something I needed to learn to bake myself, as I couldn't possibly consider the thought of going back home never to experience this wonderful bread again. 

So nearly two years later, I've finally gotten round to forming a recipe and created my own version of that delectable loaf I sampled all the way from the USA. 

This is a very simple recipe I have conjured up, and to be honest I really don't know why its taken me that long, but better late than never I always say, so here it is...

Ingredients:

1 tbsp butter

1 cup (200g) caster sugar 

1 cup (170g) raisins 

2 cups (350g) self raising flour

2 tsp cinnamon

1 cup water 

Method:

STEP 1:

Preheat oven to 180 degrees

STEP 2:

Place butter, sugar, raisins, and water in a saucepan and bring to the boil, then simmer for 5 minutes.

STEP 3:

Set aside and allow to cool 

STEP 4:

Once cooled, add flour and cinnamon and stir until everything is combined together

STEP 5:

Bake in a lined loaf tin for 40-50 minutes or until a toothpick comes out clean

STEP 6:

Allow to cool, then slice, serve and enjoy. 

VIDEO RECIPE:

So there you have it, my very easy, simple and quick take on a cinnamon and raisin loaf. If you want to give this recipe a go then don't forget to tweet me your finished masterpieces! 

Baking Twitter: 

https://twitter.com/Rachelscakeco

Personal Twitter:

https://twitter.com/Rachelward303

YouTube:

https://www.youtube.com/user/catalow333

HAPPY BAKING! 

Rachel Ward

PINEAPPLE UPSIDE DOWN CUPCAKES

The first time I ever baked a pineapple upside down cake was during a class at school, and since then it's always been one of those nostalgic foods that brings back memories of running around the playground with friends, having loads of fun and not having anything to worry about. So to me it's a happy food, one that i don't bake that often but when I do it always puts me in a happy mood.

So I though as it's a sunny day, and I had no other plans I might as well bake up a batch of my pineapple upside down cupcakes (minus the cherries, as there not a favourite in my home). So if you (like me) remember baking the traditional pineapple upside down cake at school and want to teleport back in time and re-experience the taste of these delicious bite sized treats, then your in luck as I've written the recipe below:

INGREDIENTS:

110g butter

110g caster sugar

110g plain flour

2 eggs

1tsp vanilla

2tsp baking powder

1/4 tsp salt

1 tin cubed/crushed/ringed pineapple (or you can use a fresh pineapple)

For the caramel:

50g butter

12tbsp brown sugar

METHOD:

STEP 1: 

Put 1/2 tbsp butter into each section of a cupcake tin, followed by 1tbsp of brown sugar.

STEP 2:

Place the cupcake tin into a preheated oven at 180degrees for 5 minutes, (to melt the butter and sugar).

STEP 3:

In a separate bowl whisk the 110g butter with 110g caster sugar until light and fluffy.

STEP 4:

Add the two eggs and vanilla to this mix and whisk until combined (don't worry if it looks curdled it will come together once the flour is added).

STEP 5:

Add the baking powder and salt to the flour and mix together, then add this flour mixture to the egg

mixture and whisk for a couple of minutes until combined.

STEP 6:

Take the cupcake tin out of the oven, and place some pineapple cubes/rings on top of the melted butter sugar (careful as the tin will be hot).

STEP 7:

Add 1 tbsp of batter to each tin and place I the oven for 15-20 minutes or until golden brown and a toothpick comes out clean.

STEP 8: 

Leave to cool for only 5 minutes in the tin.

STEP 9: 

Using a pallet knife loosen the cupcakes from the tin.

STEP 10:

Quickly and carefully flip the tin upside down to release the pineapple upside down cupcakes, then let them cool for a further 15-20 minutes.

STEP 11: 

All that's left now is to sit back, relax and enjoy eating your pineapple upside down cupcakes whilst reminiscing on your childhood years! 

As always I made a video tutorial so if you want to give that a watch then please feel free:

I hope you enjoyed this recipe, if you do bake these then don't forget to tweet me a photo (I love seeing what you all bake).

Also if you have any recipes you want me to bake, then I'll be more than happy to give them ago, just leave your suggestions in huge comment section. 

Baking Twitter: 

https://twitter.com/Rachelscakeco

Personal Twitter:

https://twitter.com/Rachelward303

YouTube:

https://www.youtube.com/user/catalow333

HAPPY BAKING! 

Rachel ward

GIANT JAMMIE DODGER

After the success of my first 'supersize' snack I decided to give it another go, this time of course with a different classic tea time treat... I wanted to try something a little more challenging and for me that's baking a dreaded biscuit. At first glance baking biscuits seem pretty easy, but there is so much that can go wrong and they are very unforgiving in the oven and a few seconds can mean the difference between a perfectly baked biscuit and a bitter burnt biscuit. 

I decided it was time I stepped out of my comfort zone and so attempted (and if I must say so myself I think it turned out pretty well) ... A GIANT JAMMIE DODGER.

My first step was to decide how I was going to supersize this jam filled biscuit. I came to the conclusion that all I had to do was bake two large round biscuits and sandwich them with jam (of course making the infamous heart spatter on top).

So I gathered up my ingredients and began to get to work. If your interested and want to try this at home yourself then here's what I did...

INGREDIENTS: 

250g Butter

150g Caster Sugar

1 Egg Yolk

1/2 tsp Vanilla 

300g Plain Flour

A jar of strawberry/raspberry jam

METHOD:

STEP 1:

Cream the butter and sugar in a bowl with a electric whisk (or hand whisk if you haven't got one) until light and fluffy.

STEP 2:

Once done, beat in the egg yolk and vanilla and mix again until combined.

STEP 3:

Finally add your flour and mix until combined, then using your hands gently kneed the dough on a floured surface for 5-10 minutes or until it comes together. (It will start of as a sticky dough but keep working with it and it will come together).

STEP 4: 

Divide the dough into two and wrap each piece in cling film and put in the fridge for 20-30 minutes. 

During this time pre-heat your oven to 180degreesC or gas mark 4. (Also this is the perfect opportunity to get all your washing up done).

STEP 5:

On a lightly floured surface roll out one piece of the cooled dough the about a 1/4 inch thickness and using a template or round board cut a circle out (don't throw away the left over dough, we will need it).

STEP 6:

Using this leftover dough, roll it out again and using a knife cut a splatter design out, (this will become the authentic jammie dodger logo).

STEP 7:

Carefully place the spatter cutout ontop of the circle of dough we cut out earlier, then using a heart shaped cutter or free hand, cut out a heart in the centre of this circle. 

STEP 8:

It's now time to go into the oven, it's very important that you watch this biscuit in the oven as it can very easily go completely wrong at this stage. You want to leave your biscuit in the oven for aprox 15 mins but do keep checking it, and once it's turned a light golden brown quickly,remove it from the oven and let it cool on a wire rack.

STEP 9:

Simply repeat this process for the second piece of dough, but as this is going to be it base we don't need to worry about and fancy splatter designs or hearts, simply cut out a circle of the same size and whack it in the oven for the same time. 

STEP 10:

Once both biscuits have been baked and cooled, it's now time to sandwich them together with our jam. Simply spread a few tablespoons of jam onto the base biscuit and spread evenly oven the entire base, then finally and carefully settle the top onto the jammed base.

For those of you that like to visually watch things, I have also created a little step by step bake-along video tutorial which I hope you enjoy:

So there you have it, my take on a Giant Jammie Dodger! If you are considering having a go at this yourself then please don't forget to tweet me photos of your final product as I would love to see what you come up with.

Have you any supersize snack ideas? Please let me know in the comment section and maybe that might just be my next challenge.

Happy Baking,
Rachel Ward