Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lemon Meringue Dessert December 27, 2011

Filed under: Christmas,Double Cream,Icing Sugar,Lemon Curd,Lemons,Meringue — dogsmum @ 3:31 pm

This is a very light, very lemony dessert and was a lovely alternative to Christmas Pudding.




175g/6 oz icing sugar

Zest and juice of 2 lemons

300ml carton double cream

90g/3 0z meringue nests or shells, roughly crushed

half of a 300g jar lemon curd

Either a fluted edge pie dish or loaf tin, lined with cling film




Tip icing sugar into a bowl, add the lemon zest and juice and stir until the sugar has dissolved.

Add the cream to the bowl and whisk until the mixture forms soft peaks.

Fold in the meringue.

Add the lemon curd and mix in gently.

Pour into prepared tin, then cover with cling film and freeze for at least 12 hours, or until solid.

To serve, remove tin from freezer, remove cling film from the top, upturn onto a serving plate and peel away the cling film.

You should be able to slice this straight from this freezer.

It will keep in the freezer for up to 3 months so is ideal as a ‘make ahead dessert’.


A Few easy ones for Christmas December 12, 2011

Filed under: Butter,Chocolate,Christmas,Coconut,Marzipan,Sugar Sprinkles — dogsmum @ 9:27 pm

                                                                                             Reindeer Poo

Fun for the kiddies. These are simply made with left over marzipan.

Roll into small balls, then dip into melted chocolate.

 Keep in an airtight tin or jar.


One for your son, if like mine, he loves Marzipan 🙂

Made the same as the Reindeer Poo, but rolled in coconut just before the chocolate sets.

Again will keep in an airtight tin or jar.

Oh, did you know the Human body can’t digest coconut? So it shouldn’t be given to young children 😉

                                                                                         Christmas Tree Biscuits

Makes 30-40

Keep well in an airtight tin


250g plain flour

125g icing sugar

125g cornflour

250g butter


175g icing sugar

sugar sprinkles


Preheat oven to 200C, gas mark 6.

Put the flour, icing sugar and cornflour into a large bowl and rub in the butter with your fingertips until it forms a dough.

Put on a floured surface and roll out until about 4-5mm thick.

 Use a tree cutter, or star, if you have one.

Put on baking trays and bake for 10-12 minutes.

Take out just before they turn brown.

Cool on a wire rack.

To make the icing, sift the icing sugar into a bowl, add 1 Tbsp water and stir until thick and glossy (you may need to add more water, just a few drops at a time).

Spread the icing onto the biscuits, then add sugar sprinkles.

Or put the icing into a piping bag and pipe onto the biscuits


Mini Christmas Puds December 2, 2011

Filed under: Christmas,Cupcake,Hazlenuts,Mincemeat,Mini,Puds,Rum,Spice,Treacle — dogsmum @ 5:06 pm

These are made in less than an hour and freeze well.


2 1/2 oz (60g) self raising flour

1/2 tsp baking powder

1/2 tsp ground mixed spice

1 medium egg

1 0z (25g) butter, softened

1 1/2 fl oz (40ml) black treacle

2 fl oz (55 ml) Irish stout

1 Tbs dark rum

1 1/2 oz (40g) cooking apple, peeled, cored and diced

1/2 oz (10g) chopped roasted hazlenuts

3 oz (75g) currants

1/2 a jar mincemeat (jar size 411g)

zest of 1/2 orange

zest of 1/2 lemon

Pre-heat the oven to gas mark 4, 350°F (180°C).


First sift the flour, baking powder and mixed spice into a medium bowl, then add the egg and softened butter. After that, measure the treacle into a measuring jug, add the stout and rum and mix these together.
Next, pour this mixture into the bowl and, using an electric whisk, whisk everything together. Now add the apple, nuts, currants, mincemeat and, finally, the grated orange and lemon zests. Then mix everything together very thoroughly, and divide the mixture among the 4 buttered pudding basins. Top each with a small circle of buttered baking parchment, followed by a piece of foil large enough to fold under the edges of the basins, making a pleat all the way round to seal.

Place the basins in the tin and place the tin in the oven. Next pour in 1 inch (2.5 cm) of boiling water from the kettle and leave to cook for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Then remove them from the oven and let them stand for 10 minutes before carefully turning them out.

If freezing the cooked and cooled puddings, defrost thoroughly, then place in a loose parcel of foil with a couple of tablespoons of brandy sprinkled over. Re-heat on a baking tray in an oven pre-heated to gas mark 4, 350°F (180°C) for 25 minutes.

You will also need 4, 6 fl oz (175ml) mini non stick pudding basins, buttered, a shallow roasting tin, baking parchment and foil.

If you don’t have the mini pudding basins you could use a silicone cupcake pan, as I did  😉

A couple of the Puds decorated.


Christmas Cake December 1, 2011

Filed under: Cake,Christmas — dogsmum @ 9:49 pm

Christmas Cake

You need to start this cake the night before you want to cook it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy. Cover the bowl with a clean tea towel and leave the fruit to absorb the brandy for 12 hours.


1 lb (450g) currants

6 oz (175g) sultanas

2 oz (50g) glace cherries

2 oz (50g) candied peel

3 tablespoons brandy, plus extra for ‘feeding’

8 oz (225g)plain flour

1/2 teaspoon of salt

1/4 teaspoon grated nutmeg

1/2 teaspoon ground mixed spice

8 oz (225g) unsalted butter

8 oz (225g) soft brown sugar

4 large eggs

2 oz (50g) chopped almonds

1 dessertspoon black treacle

zest of 1 lemon

zest of 1 orange


Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they’re all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl. Next, in a separate large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won’t curdle. If it does, don’t worry, any cake full of such beautiful things can’t fail to taste  good!

When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon.  Finally cover the top of the cake with a double square of baking parchment with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).

Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don’t look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it’s cold ‘feed’ it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in foil secured with an elastic band and store in an airtight container. You can now feed it at odd intervals until you need to ice it.

You will also need an 8 inch (20cm) round cake tin, a 7 inch (18 cm) square tin or two 2 lb loaf tins greased and lined.

Here is one of them decorated.


Mince Pie Cupcakes November 29, 2011

Filed under: Christmas,Cupcake,Mince Pie,Mincemeat — dogsmum @ 7:57 pm

Makes: 18-20
These will keep well in an air-tight container.


225g self-raising flour
2tsp mixed spice
175g butter, at room temperature
175g soft light brown sugar
3 large eggs
100ml milk
150g mincemeat

For the frosting

110g butter, at room temperature
500g icing sugar, sifted
150g mincemeat
1 tbsp brandy or rum flavouring


Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line two 12 hole cake tins with paper cases.
Sift the flour and mixed spice together in a bowl.
In a separate bowl, cream the butter and sugar together for 3–5 minutes until light and creamy. Add the eggs one at a time, mixing all the time. The mixture might look split at this stage, but don’t worry, that’s normal.
Fold in a third of the flour and beat well. Add half of the milk and beat well. Fold in another third of the flour and beat well. Add the remaining milk and finally the last third of the flour mixture, beating well between each addition.
Place a heaped teaspoon of the cake mix into each paper case. Put a teaspoon of mincemeat over the mixture and cover with another spoonful of the cake mix. Bake for 20–25 minutes until golden brown and springy to the touch. Transfer to a wire rack to cool.


Spoon the mincemeat into a small saucepan and bring slowly to the boil. Reduce the heat and simmer over a low heat for 3-4 minutes until the suet is cooked out. Remove from the heat and leave to cool.
Beat the butter, flavouring and icing sugar until smooth and creamy.
Add the cooled mincemeat and stir in well.
The frosting can then be spread on to the cakes or as I did, use a star nozzle to pipe it on


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