Granny's Kitchen

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

Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

 

Lemony Hot Cross Bun Pudding April 3, 2016

Lemony Hot Cross

Use up your leftover hot cross buns in this tasty spin on traditional bread and butter pudding – a great spring bake.

 

Ingredients

 

4-6 hot cross buns

200g lemon curd

2 eggs

200ml double cream

200ml milk

1/2 tsp vanilla extract

4 Tbsp caster sugar

 

Method

 

Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun in halve, and sandwich back together with a generous spreading of lemon curd. Arrange buns in the dish.

Whisk egg, cream, milk and remaining curd together, then sieve into a jug with the vanilla extract and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.

Heat oven to 160C/ gas 3. Scatter the remaining sugar over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 minutes before serving.

 

Giant Jaffa Cake October 3, 2015

Jaffa Jaffa 1

 

Ok so here we have the first attempt, really not good as it fell apart. Then the the one that I changed the recipe slightly on, I know I shouldn’t say it myself but. second one is really good! 🙂

You can make this into an ‘adult only’ version by replacing a tablespoon of water for a tablespoon of Cointreau when you make the jelly 😉

 

Ingredients

 

1 pack Orange flavour jelly

2 lrg eggs

125g caster sugar

115g plain flour

65g shredless marmalade

85g dark chocolate (I used Bournville)

125ml double cream

 

Method

 

Dampen a 14cm round cake tin and line with cling film.

Make the jelly the day before, using only 300ml of hot water (the first time I used 500ml, too wobbly and couldn’t take the weight of the ganache!) once cooled slightly pour into the lined cake tin and place in the freezer overnight.

Pre-heat the oven to 180C/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper.

Quarter fill a large pan with water and heat to a simmer. Put the eggs and sugar in a large, heat-proof bowl, then stand it over the pan,  make sure the base doesn’t touch the water. Whisk with an electric hand-mixer until thick and mousse-like, when you lift the beaters out, they should leave a trail in the mixture. This took about 10 minutes. Be careful if your using a gas hob as the air coming from the mixer might blow the gas out.

Take the bowl off the heat and whisk for another minute. Sift the flour into the bowl, then fold into the mixture, try not to knock out the air you’ve whisked in.

Pour the mixture into the cake tin. Bake for 20-25 minutes, or until the top springs back when pressed.

Take the jelly out of the freezer at this point and place in the fridge.

Once the base is cooked turn it onto a rack to cool completely.

Put the chocolate in a bowl. Heat the cream in a pan until hot but not quite boiling. Pour over the chocolate and stir until melted. Cool, then chill until spreadable but not solid. If it does set too much to spread you can zap it in the microwave for a couple of seconds.

Spread the marmalade on the cake.

Lift the jelly out of the cake tin on the cling film and flip over to sit on top of the cake.

Spread the ganache, starting around the top edge of the of the cake and working your way up onto the jelly (when put straight onto the top of the jelly, the jelly will fall apart! see above pic)

Leave in the fridge until ready to serve.

 

Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

Add one egg at a time, beating for a minute after each addition.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

Six Minute Chocolate Pudding November 3, 2013

Choc Pud

Yes ready in only 6 minutes!  Can’t get better than that, and it’s easy peasy too.

 

Ingredients

 

125g butter

125g sugar

125g plain flour

75g cocoa powder

2 tsp baking powder

3 eggs

 

Method

 

Whisk together butter, sugar, flour, cocoa, baking powder and eggs. It will be rather stodgy but believe me, it works.

When mixture is all combined, turn it into a greased 900ml/1½ pint, pudding basin, smooth down, cover with clear film and microwave on high for 6 mins.

Done!

This is good served with custard, cream or chocolate sauce. Chocolate sauce recipe is below.

 

Chocolate Sauce Ingredients

 

50g butter

100g plain chocolate, chopped

15 ml golden syrup

150ml double cream

 

Method

 

Melt together butter, chocolate and golden syrup over a pan of hot water. Once melted, stir in cream (this will thicken sauce).

 

Serves 6, apparently 😉

 

Tip:

Try only using 65g cocoa powder along with 100g of chocolate chips

 

 

 

Spooky Spider Caramel Cupcakes October 31, 2013

Spooky 1

They don’t bite, but watch out for these rare red-legged spiders.

 

 

Cupcake Ingredients

 

110g butter, room temperature

120g light brown soft sugar

120g dark brown soft sugar

2 large eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

 

Method

 

Pre heat oven to 180c/gas 4 and line a muffin tin with paper cases.

Cream the butter and sugars until pale and smooth, this will take a few minutes. A the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla extract.

Combine the two flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix well. Add the caramel sauce and beat well. Add another third of the flours and beat until it just comes together. Add the double cream and again beat well. Add the remaining flour and beat well again.

Spoon into paper cases, filling them to about two-thirds full. Bake for 20 – 25 minutes until slightly raised and golden brown. Leave in the tin for 10 minutes after taking out of the oven before transferring to a cooling rack.

 

 

Spider Legs

 

I used Strawberry Laces but if you can find them you could also use Liquorice Catherine Wheels.

Cut them into 3″ lengths (remembering that spiders have 8 legs 😉 )

Make 8 small cuts into each cake (for legs) and stick in the liquorice pieces in place.

 

 

Caramel Buttercream Ingredients

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Method

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

Spread the buttercream over the tops of the cupcakes.

Using liquorice allsorts for eyes, put them in place. If the buttercream has hardened, use a little chocolate spread to attach them.

Using Orange & Lemon Flavoured Slices , cut them to form the mouth, and attach them in the same way as the eyes.

 

Gooseberry and Strawberry Vanilla Custard Tart August 12, 2013

Gooseberry & Strawberry 1

A shortcrust pastry base filled with wobbly custard, dotted with seasonal fruit.

Thanks for the gooseberries Ann xx

 

Ingredients

 

250g shortcrust pastry

plain flour, for dusting

2 large eggs

200ml double cream

85g caster sugar

1 tsp vanilla extract

150g gooseberries, topped and tailed

150g strawberries

1 Tbsp of semolina or ground almonds

 

Method

 

Roll out the pastry on a lightly floured surface until large enough to line a 23cm tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.

Heat oven to 200C/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.

Sprinkle the semolina or ground almonds onto the pastry base.

Scatter the gooseberries and strawberries into the pastry case, then pour in the vanilla custard mixture. Bake for 40-55 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold.

 

 
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