Easter Milkshakes

So did not update last week and thought I would give you two Easter treats. I love a milkshake sweet and delectable. You can put anything. There are two (yes, two recipes) that are Easter themed. Super yummy.

Serves 2

Creme Egg Milkshake

3 Creme Eggs, chopped
4 Scoops of Vanilla Ice Cream
500ml Whole Milk

Topping
Whipped Cream
Chocolate Sauce
1 Creme Egg cut in quarter (optional)

1. In a blender, blend the creme eggs, ice cream and whole milk. Should be combined.

2. Around a glass squirt chocolate around the rim of the glass so it drips round the glass. Pour in the milkshake, then squirt the whipped cream, top with 2 quarters of creme egg and squirt a bit of chocolate sauce.

Malteaster Bunny Milkshake

3 Malteaser Bunnies, chopped
4 Scoops of Vanilla Ice Cream
500ml Whole Milk

Topping
Whipped Cream
Chocolate Sauce
2 Mini Malteser Bunnies (optional)

1. In a blender, blend the malteaser bunnies, ice cream and whole milk. Should be combined.

2. Around a glass squirt chocolate around the rim of the glass so it drips round the glass. Pour in the milkshake, then squirt the whipped cream, top with a mini malteaser bunny and squirt a bit of chocolate sauce.

Lemon and Poppy Seed Cake

Never cooked/baked with Poppy Seeds  before and I thought I would give it a go. The combination of poppy seeds and lemon worked really well. Plus super easy to make. 

Need a 20cm square cake tin

50g Poppy Seed

200ml Whole Milk

225g Caster Sugar

3 Eggs

350g Self Raising Flour

225 Butter

1 Lemon, Juice and Rind

Topping

300g Icing Sugar

5 tbsp Lemon Juice

Poppy Seeds

1. Preheat the oven to 180c/160c fan assisted. Grease the cake tin with greaseproof paper.

2. Cream the butter and caster sugar together. Then add the eggs and give a good mix. Then the milk and mix.

3. Gradually add the flour and mix. When fully mixed add the juice and rind of the lemon and poppy seeds. Once all combined put the cake mixture in the cake tin. Put in the oven for 40-50 minutes in the centre of the pre heated oven. Check if its baked all the way through by checking the centre of the cake is fully baked. 

4. Once baked leave out on a wire rack to cool. Mix the icing sugar and lemon juice 1 tbsp at a time. You should get a thick consistency. Spread on top of the cake when cake has cooled. Sprinkle on poppy seeds. Serve

Salted Caramel Brownies

A fusions of sugar and salt. Easy to assemble, cut into squares for everyone to enjoy. Seriously give it a go.

Makes 25 Bite size squares

397g Carnation Caramel
200g Butter
200g Dark Chocolate
150g Golden Caster Sugar
3 Large Eggs
50g Cocoa Powder
125g Plain Flour
2 tsp Sea Salt




1. Grease a 20cm Square Cake tin. Preheat the oven to 180c/160c fan assisted.

2. In a bowl mix 225g of the caramel with 1 tsp Sea Salt. Set a side.

3. In a pan melt the butter over a low heat. Then add the dark chocolate. Stir while melting until all completely melted and combined. Leave to cool on side.

4. In a mixing bowl, add the rest of the caramel, golden sugar and eggs. Whisk until combined. Then add the cooled melted chocolate and whisk further. Add the plain flour and cocoa powder. Give another mix. It should thicken.

5. Layer with half the brownie mixture. Then two thirds the salted caramel in tsp drops and spread evenly without disturbing the brownie mixture. Then tip the other half of the brownie mixture on top. Then spoon on the rest of the salted caramel on top. With a toothpick make a pattern on top, going from top to bottom.

6. Put in the oven for 35 minutes. Leave to cool and cut into squares.

Mini Egg Tiffin

So I have tried some Tiffin and thought, I need to get in on this game. So I was browsing the aisle and thought why not Mini Eggs (or Sugar shelled chocolate eggs, just in case legal gets involved). But here is my recipe and you can make it whenever you like because they put out the Easter stuff just after Christmas so there are plenty of Mini Eggs to go around. Doesn't require the oven.

Makes 12 Pieces of Tiffin

100g Unsalted Butter
3 tbsp Golden Syrup
175g Milk Chocolate
180g Mini Eggs, smashed up into pieces
200g Chocolate Digestives, lightly crushed

Topping
200g Milk Chocolate
90g Mini Eggs, lightly smashed (so a few pieces have some big chunks)

1. Grease a 20cm Square cake tin.

2. Melt butter, golden syrup and chocolate over a low heat. Mix until combined and all melted. Then add the biscuits and smashed mini eggs to the mixture, give a good stir and remove off the heat. Tip in the tin and press down. Leave ti chill for about half an hour.

3. Just before the biscuit base has cooled, melt the milk chocolate  over a bain marie. Once melted tip over the biscuit base and spread over evenly. Then sprinkle over with the mini eggs evenly then leave to cool. Once cooled, cut into squares.

Glamorgan Sausages (V)

These are very tasty. Vegetarians Approved and Meat Eater Approved. This is a recipe originating from Wales (Glamorgan in particular). These would be ideal with a nut roast (plugging).

Makes 6 - 8 Sausages

1 Medium Leek, sliced

160g Breadcrumbs (80g to coat, 80g for the sausage)

1 tsp Thyme

1 tsp Parsley

½ tsp Mustard Powder

2 Eggs (1 for Sausage, 1 for Coating)

Salt and Pepper

125g Caerphilly Cheese, grated

1 Garlic Clove, crushed

4 tbsp Plain Flour

Knob of Butter

1. Preheat the oven to 200c/180s fan assisted. Melt a know of butter in a frying pan over a medium heat. Add the garlic and leek to the frying pan. Cook until softened. Allow to cool. 

2. In a mixing bowl. Add 80g of breadcrumbs, thyme, parsley, mustard powder, 1 egg, Caerphilly cheese and the leek & garlic with salt and pepper, give a good mix. Shape into sausages. Then put on a plate and put in fridge for ½ an hour.

3. Place whisked egg, breadcrumbs and flour on individual plates. Take Each sausage and coat with the flour, egg and breadcrumbs (in that order). Then place on a baking tray and put in the oven for 25-30 minutes until the breadcrumbs are a golden colour.

Lumberjack's Yule Log

I made a Yule Log for Christmas. Easier than I thought. Plus if you can't find any last minute, give this a go.

Makes 1 Festive Yule Log

Log Recipe

6 Egg Whites
55 Caster Sugar

6 Egg Yolks
100g Caster Sugar
1 tsp Vanilla Bean Paste
50g Cocoa Powder, shifted

Icing/Filling

200g Good Quality Dark Chocolate, in pieces
275g Icing Sugar, plus extra for dusting (optional)
250g Butter, cubed at room temperature, cubed


1. Preheat the oven to 180c/160c fan assisted. Grease a Swiss roll tray or baking tray with greaseproof paper.

2. In a large bowl whisk the egg whites until begin to turn white and begin to stiffen. Then gradually add the 55g caster sugar and continue to whisk. It should be a thick white consistency which leaves peaks.

3. In a second bowl, whisk the 6 egg yolks and 100g caster sugar. Should give you a pale colour and be of a thick consistency. Add the cocoa powder and vanilla bean paste. Should be a really thick consistency.

4. Incorporate the cocoa egg yolk to the the egg whites and fold in until you have used up the egg yolk cocoa. Until you get a smooth brown mixture. Pour onto tray and spread evenly. Put in the oven for 20 minutes.

5. To make the filling/icing. Melt the chocolate in a Bain Marie or microwave until completely melted. Allow to cool slightly. Mix the icing sugar in food processor and then add the butter until combined. Then add the cooled dark chocolate and mix.

6. After the sponge has baked, leave to cool slightly then flip onto another sheet of greaseproof paper. Trim the edges. Then spread about a third of the icing on the cake. Lengthways, roll the cake towards you. Use the greaseproof to help roll. Make sure its tightly rolled otherwise it flop out. Transfer to a plate, board etc to ice.

7. You can cut the ends of the cake in an angle and add these pieces to the side of the log to make it look more of authentic log. Cover with leftover chocolate icing. Spread using a spatula or palette knife. Allow to cool. Then sprinkle with icing sugar to give it a snow effect.

Blueberry Pie (V)

Pastry week on the Great British Bake Off. So lets make a pie. This is one I have wanted to try and bake for a while. Hope you enjoy it


Makes 1 Pie

500g Shortcrust Pastry (Or Make your Own)
450g Blueberries (Frozen or Fresh)
Lemon Juice
Stick of Cinnamon
25g Cornflour
125g Caster Sugar
1 Egg
1- 3 tsp Granulated Sugar

1. Preheat the oven to 200c/180c Fan Assisted. Split the dough. Use 2/3 of the dough and roll to cover a flan tin (25cm). Save the other third.

2. In a small/medium, pour enough lemon juice to cover the bottom of the pan. Then tip in the blueberries, cinnamon stick and caster sugar and stir. Heat over a low heat for ten minutes. There should be fluid. Add the cornflour and give another mix. Keep on heat for 5 minutes. The blueberry mixture should harden. Make sure you occasionally stir so the mixture doesn't burn. Take off heat and allow to cool.

3. While cooling make the strips for the top of the pastry. Roll out the dough so it could just cover the length of the tin. Then cut 6 strips of 3cm width.

4. Pour blueberry mixture into the covered tin. Then layer over the pastry strips. Egg wash and sprinkle granulated sugar over the pastry.

5. Put in the oven for 18-20 minutes. The pastry should be golden brown. Leave to cool for a minute before taking out of the tin. Serve with thick cream.

Sweet Shortcrust Pastry

Yes you can buy it from the supermarket. If you want to go the extra mile for pastry then give it a go by making it from scratch. Ideal for sweet pies.

Makes 500g of Shortcrust Pastry

125g Butter, cubed at room temperature
2 Eggs
90g Caster Sugar
240g Plain Flour

1. Cream the butter and sugar together. Then add the eggs, it should resemble scrambled eggs. Then add the flour. Mix together until it forms a ball. If too moist add more flour.

2. Knead the dough for a couple of minutes. And wrap in cling film and put in the fridge for 20 minutes. Store in fridge until its needed or store in freezer for later use (don't keep in freezer longer than a month as dough can get freezer burn).

Banana and Chocolate Loaf (V)

I have been experimenting to get this bread right for soooo long and think I have it. The Banana isn't overpowering and compliments the chocolate well. Light and such a delight to have with a cup of tea.

Makes 1 Loaf

You can smell the banana and chocolate

2 Ripe Bananas, mashed
100g Unsalted Butter, at room temperature

100g Milk Chocolate Chips

200g Plain Flour

2 Large Eggs

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

2 tbsp Whole Milk

150g Caster Sugar

Topping

2 tbsp Cocoa powder

125g Icing Sugar

45g Butter, softened at room temperature

5-6 tbsp Whole Milk
Handful of Banana chips (optional)

1. Preheat the oven to 170c/150c fan assisted. Line a 2lb Loaf tin with greaseproof paper. 

2. Cream butter and sugar, then add the eggs, bananas and milk and give a mix until combined. 

3. Then mix the bicarbonate of soda, flour, and baking powder. Mix then add the chocolate chips. Then add the 2 tbsp of cocoa powder.

4, Once combined pour into loaf tin. Bake for 55 min to 1 hour.

5 While that is in the oven, make the topping of the loaf. First sift the cocoa powder, icing sugar into a bowl. Then add the butter and 1 tbsp of milk. Whisk (manual or electric) and gradually add the milk until you get a smooth spreadable mixture. If too thin add icing or cocoa powder and it too thick add milk.

6. Blitz the banana chips in a blender until a powder.

7. Once the loaf is finished allow to cool in tin for 10 minutes then move onto a wire rack to cool completely. Once cooled spread the cocoa icing on top. Then top with banana chip powder. Then put in container and put in fridge to allow icing to thicken slightly. Take to bake sale or enjoy a slice with a cup of tea.

Great for bake sales!

Triple Chocolate Cookies (V)

Go Big or Go Home should be applied to these delights. Three type of chocolate in one cookie, so bad, its good.

Makes 22-24

175g Unsalted Butter, cubed at room temperature
175g Light Brown Caster Sugar
150g Dark Chocolate, in cubes/chunks
200g Milk Chocolate, roughly chopped
200g White Chocolate, roughly chopped
25g Cocoa Powder
1 Egg
200g Plain Flour
1 tsp Baking Powder
1 tsp Vanilla Extract/Essence/Vanilla Bean Paste (I used paste)

1. Preheat oven to 180c/160c fan assisted. Combine sugar and the butter in a mixer or in a mixing bowl. Add the egg and mix.

2. Melt the dark chocolate in a Bain Marie or microwave. Once melted allow to cool slightly then add to the mixture and mix. Then add the cocoa powder, plain flour, baking powder and vanilla.

3. It should stiffen up slightly once you start to combine the flour. Once the mixture starts to stiffen add the roughly chopped chocolate to the dough and continue mixing until combined. Then you have the cookie dough (as difficult it was for me, don't eat the cookie dough, it would mean less cookies!)

4. Take an ice cream scoop or tablespoon if you don't have a scoop. Scoop a spoonful of cookie dough and place on the lined baking tray and press down lightly with the spoon. Don't put them too close. On my 14" x 10" tray I put 6 on the tray, you could get away with 8 as they don't spread out.

5. Put them in the oven for 12 minutes. When they are finished baking leave on the tray for 10 minutes to cool then transfer to wire rack. Eat warm or wait till they are cool to store in a tin for later.

With these the white chocolate is melted in the centre and are sooo goey.  Enjoy!

Proof in the pudding is in the eating and they deliver 

I am guilty at Oven Staring

Strawberry, White Chocolate & Vanilla Cake

So it was my sister's birthday and she loves strawberries. She wanted a healthy strawberry cake. I delivered on one of these. 


Makes 1 Cake

175g Golden Caster Sugar

175g Butter, cubed at room temperature
3 Eggs
225g Self Raising Flour
1½ tsp Baking Powder
50g White Chocolate
125g Strawberries, pureed

Filling/Topping/Decorations
1 Punnet of Strawberries, topped and cut in half
3/4 tbsp Strawberry Jam
2 Boxes of White Chocolate Fingers
250g Unsalted Butter, at room temperature and cubed
500g Icing Sugar, sifted
1tsp Vanilla Bean Paste
Red Food Colouring

1. Line an 8 inch cake tin with greaseproof paper. Preheat the oven to 180c/160c fan assisted.

2. Cream the butter and sugar together. Then add the eggs gradually. It should resemble scrambled eggs.

3. Then shift self raising flour and baking powder in the bowl and stir. Microwave the white chocolate so it's melted. Leave to cool slightly then add the white chocolate and strawberries.

4. Pour into the greased cake tin and put in the oven for 50-55 minutes. Check with a skewer through the centre to see if it's done (skewer should come out clear if its done). Allow to cool on wire rack.

5. While the cake is cooling make the vanilla buttercream icing. Mix the butter and icing sugar together until smooth and then add the vanilla and give another mix. Add the red food colouring (see below for colour grading).

Colour of Buttercream Icing: If you are looking for a more red colour you will need more food colouring. For a pinker colour use less red food colouring. Add a tsp at a time and mix to see if its the colour you want and add more if needed.

6. Cut the cake in half horizontally, so you have 2 pieces. To assemble the cake take the bottom half and smoother the top of the cake with some of the buttercream. Then add strawberry jam. Then layer with the other piece of cake. Then cover the whole cake with buttercream icing. Use a spatula to get the side and get an even cover.

7. To decorate add the chocolate fingers around the side of the cake. Then dab the cut side of the strawberry with kitchen roll to remove excess juice then place on top of the take. Put in a container. Place in the fridge for when its needed. Keeps the strawberries fresh and sets the icing a bit.

Serve a piece of fabulous cake.

Reviews;

'It's so moist'

'Going in for another piece'

'That's food porn'

Gareth's Cookies

Now what starts with the letter C? Cookie starts with C, Let's think of other things, That starts with C, Oh, who cares about the other things?, C is for cookie, that's good enough for me.

Makes 20 - 24 Cookies

150g Unsalted Butter. cubed at room temperature

150g Golden Caster Sugar

1 tsp Vanilla Extract

1 Large Egg

½ tsp Bicarbonate of Soda

225g Plain Flour

225g Milk Chocolate (Dairy Milk, Galaxy, any good quality chocolate), roughly chopped

1. Preheat the oven to 200c/180c Fan assisted. 

2. In a bowl mix the butter and sugar together. Then add the vanilla and egg to the mixture and mix in. Then add the flour and bicarbonate of soda. When it starts to thicken add the chocolate and give one final mix

3. Layer the baking tray with greaseproof paper. Then take a tablespoon of cookie dough and put on the tray. For each tray put no more than 6 on them to prevent sticking (I was using a 24 x 18 cm tray).

4. Put in the oven for 8 - 10 minutes. They should be golden brown. Leave to cool on the tray before transferring to a wire rack. (Do I really need to give serving suggestions... Enjoy!)

Share or be naughty

Rosewater and Almond Biscuits

Never baked with Rosewater before. It turned out perfectly. One person described them as Turkish Delight in biscuit form.

Makes 26 - 30 Biscuits

1 Large Egg

150g Unsalted Butter, cubed at room temperature
150g Caster Sugar
1 tsp Rosewater

½ tsp Vanilla Bean Paste

50g Ground Almonds

300g Plain Flour, sifted

Couple of Handfuls of Flaked Almonds

1. In a food processor beat the sugar and butter till combined. Add the egg and mix. This will give you a liquid mixture. 

2. Add the rosewater and vanilla paste to the processor. When combined add the ground almonds and plain flour. Mix till all combined. If too wet add more flour and if too dry add some milk

3. Take the dough and wrap in cling film and put in the fridge for an hour. Preheat the oven to 180c/160c fan assisted. Put a piece of greaseproof paper on 1/2 baking trays.

4. Roll out the dough on a floured surface. They should be just under ½ cm deep. I used a 5-6cm flowered cutter but you can make them as big or as small as you want. 

5. Press a few flaked almonds into the pastry and bake for 10 minutes. They should be golden brown. Leave to cool for 10 - 20 mins. 

Cheese Twists (V)

Quick and easy snack food. Ideal for dinner parties, buffets, pre dinner food etc. Little effort but maximum flavour.

Makes 12-14

375g Roll Out Puff Pastry
1 Egg
2 Cloves Garlic, Crushed
1-2 tsp Oregano
2 Handfuls Gran Padano or vegetarian alternative
Salt and Pepper

1. Preheat the oven to 220c/200 fan assisted. Roll out the Puff Pastry and lie on the baking sheet.

2. Beat the egg and add the garlic cloves. Wash the pastry with the egg and garlic mix. Sprinkle the cheese and oregano. Then grind salt and pepper over the pastry. Slice pastry with 1-2cm depth and slice leghtways. With each strip take either end and twist 4 times then lay back the greaseproof paper.

3.  Put on baking tray and put in the oven for 12-15 minutes or until golden brown. Serve by themselves or a sour cream and chive dip.

Welsh Cakes (V)

So I have been making these for quite a while and really should pen to digital paper. In time for St David's Day too. Dydd Gwŷl Dewi Sant Hapus! 

Makes 18-22 Welsh Cakes

250g Plain Flour, extra for dusting
100g Butter, cubed and softened, plus bit extra for the pan
½ tsp Baking Powder
100g Caster Sugar
100g Currants
1 tsp Mixed Spice
Dash of Cold Milk
Pinch of Salt
1 Egg

1. In a mixing bowl add the flour, mixed spice, baking powder and salt and mix well.

2. Add the butter and rub the dry mixture and butter between your fingers to resemble crumbs. Add the currants and egg to the mixture and stir with wooden spoon. Then add the dash of milk. It should bind and should be a soft dough texture. If too dry add a bit of milk, if too wet add flour.

3. Flour the surface and rolling pin. Place the dough and roll to a medium thickness (slightly thicker than a pound coin). Cut using a round 7cm circular cutter. Put on plate ready to cook.

4. Heat a baking stone (if you don't have one, I recommend the one below) or a frying pan will do, for either heat a bit of butter. I recommend cooking them in batches of two. Should take 3 minutes on each side. They should be golden brown and cooked through. If not serving straight away put in a sealed container.

Individual Pavlova (V)

Complete your Valentine's day with these lovely desserts. Make them extra special by pipping them to a heart shape. Just trace a cutter or heart shape and fill in with the meringue mix. 

Heart Shaped-ish

Makes 6 Individual Meringues

3 Egg Whites

250g Caster Sugar

500g Frozen Summer Fruits, defrosted

300ml Whipping Cream

2 tbsp Icing Sugar

1, Preheat oven to 150c/130c fan assisted. Put the egg whites in a clean bowl and whisk with an electric whisk (don't attempt a manual whisk unless you have the stamina for it). They should fluff up. Gradually add the caster sugar until used up. Keep whisking until the mixture is glossy and thickened so much it can keep its shape. Good test, if you want to be daring is tip the bowl over your head and it won't fall out. Only do this when you know it's going to stay. 

2. Either spoon on to baking paper or pipe into circles, hearts or any desired shape you want. 

3. Stick in the oven for 30 minutes. Then after that time turn the oven off and prop open the oven door and leave the meringue in the oven. They should be able to lift from the baking sheet with ease. If not put in the oven for longer. 

4. While the meringues are in the oven whip the cream adding the icing sugar to sweeten. 

5. Assemble any way you see fit. Either have one meringue add cream and fruit and crumble one meringue over the top OR stack for the ultimate pudding. Enjoy and Happy Valentine's Day!

 

Beef Wellington

Valentines Day is approaching... Want to impressing your significant other with your hidden culinary skills. Then look no further. This looks delicious, has steak and simple to make.

Also for you single people (such as myself) who want to treat themselves to this then its easy to make for yourself too. As a great queen says 'If you can't love yourself, how in the hell you gonna love somebody else?  Can I get an amen?'

Serves 1/2

Fillet Steak 8oz x 1/2 (best from local butcher)
1/2 Tbs of Dried Porcini Mushrooms (Soak before cooking)
1/2 Handful of Chestnut Mushrooms. sliced
2/4 Slices of Prosciutto
Ready Roll Puff Pastry
1 Egg, beaten in a bowl
Butter
Olive Oil

1. Preheat the oven to 200c/180c fan assisted. Line a baking tray with baking paper. Roll out the puff pastry and layer the prosciutto onto the pastry.

2. Heat some butter in a frying pan over a medium heat. Add the mushrooms and cook for 5 minutes or until softened. Put onto kitchen roll. Then put on top of the prosciutto.

3. Then add olive oil to the pan and butter if it needs it. Season the fillet. Add the fillet steak to the pan. Cook until browned all over. Then remove from the pan and rest for 10 minutes.

4. Add the steak on top of the mushrooms and wrap the pastry round the steak. Place the sealed side onto the baking sheet on the tray. Egg wash and put in the oven for 20 minutes. The outside should be golden brown. Leave to rest for 10 minutes.

I recommend serving with Dauphinoise potatoes and seasonal green vegetables. Wine accompiant I go for a full body red wine.

Mince Pies

So in one of my previous posts I showed you to make the mincemeat. Now we make the pastry and bake some mince pies. Grab your brandy butter, you're in for a treat.

Makes 18-20 Pies

350g Plain Flour, extra for dusting
250g Butter, cubed
150g Light Brown Sugar, bit extra for the topping
2 Eggs, one for the mix and one for glazing
Jar of Mincemeat (make your own here)


1, Preheat the oven to 200c/180c fan assisted. Get a mixing bowl and add the flour with the butter. Get your hands stuck in and begin to rub between your fingers til the mixture resembles crumbs. Once it looks like crumbs add the sugar and mix well with your hands (why create more washing up).

2. Add a beaten the egg and mix in. The mixture should be able to stay together. Knead it for a few seconds and mold to a ball shape and wrap in cling film. Put in the fridge for about 10 minutes.

3. Dust the work surface and rolling pin with flour. Take out the dough. I split the dough in half as I have a small work surface. One for the base and the other for the tops. Roll out the dough til you get thickness like £1 coin.

4. I used a 12 holed shallow baking tray (see below). I used a 7cm circular cutter to make the base and tops. Cut the dough and line the tray. Spoon about two teaspoons into each pastry. Brush the edges of the base of the pastry with the egg wash.  Then top with the pastry and press lightly. Then apply another egg wash on the top and sprinkle with some light brown sugar. Put a couple of slices on the top so the filling doesn't explode.

5. Bake for 16-18 minutes until golden brown. Serve with Brandy butter, cream or munch as a naughty snack.


TRY SOMETHING DIFFERENT: If you have any rolling icing left, use that as the top to wow your friends.

Iced Mince Pies

This will be my final recipe for the year. Will be back on the 8th January. You can follow me on twitter @PsychGamerFood or follow me on Instagram at bakingwizard.

Mini Christmas Cakes (V)

So these little gems are really good for stocking fillers, little gifts for people round the office or just to treat yourself to after a hard day of Christmas shopping. You will need a tray that can make individual cakes. You can use it to make other things the year round; mini cheesecakes, victoria sponges or other puddings. More than likely will try to make mini cake recipes because they are super cute

Makes 20 - 24

Overnight

200g Raisins
200g Currants
200g Sultanas
60g Candied Peel
100g Glace Cherries, quartered
Zest and Juice of 1 Lemon and Orange
200g Dark Brown Sugar
150g Butter
150ml Brandy

Cake Mix
2 tsp Mixed Spice
200g Self Raising Flour

50g Ground Almonds
2 Large Eggs
1tsp Vanilla Extract

Decoration
500g Marzipan Block
500g Icing Block
Writing Icing
Apricot Jam
Icing Sugar

1. In a large pan melt the butter, over a medium/low heat. Then add the sugar to the pan and stir till combined.

2. Add the juice and zest of the lemon and orange, the dried fruits (including cherries and candied peels). Then pour over the brandy and give a final mix. Turn off the heat and leave overnight. This should give the fruit a chance to absorb the alcohol.

3. Once they have soaked. Tip the mixture into a large mixing bowl. Then add the mixed spice, flour and eggs. Give this a really good mix so the mixture is fully combined.

4. Preheat the oven to 170c/160c fan assisted.  Spoon the mixture into the pan. It should be about 1/2 tbsp to get to the top. If you are using one with 12 spaces you will need to do this in two batches. Put in the oven for about 25 minutes. To test they have cooked all the way through, take a toothpick and pierce the centre. It should be clean when pulled out. If not put in the oven for longer. Then test again.

5. Allow a couple of minutes to cool in the pan. Then push out onto wire rack. Repeat step 4 with the rest of the mixture.

6. Now for the fun bit. Heat the apricot jam in a small pan over a low heat so it doesn't burn.

7. Cover the work surface with icing sugar for you to roll out the marzipan and icing sugar. Use the loose bottoms of the pan to cut the circles for the top. You will need 24 in total. You may need more marzipan/icing if you like it thick.

8. Brush the top of the cake with apricot jam and place the marzipan on top. Then brush again with the apricot jam and place the circle of icing on top.

9. You can have them plain or get some writing icing to have a nice pattern, a tree, robin etc. Get creative or go nuts like me. Or go simple yet elegant and sprinkle with icing sugar.

Enjoy with some mulled wine.

The pan I used to bake the cakes is here:

Movember 4 Course - Dessert - Molten Chocolate Orange Cake

My final course in my 4 course meal for Movember. Everyone loves a dessert and this one is so so yummy from the first spoonful. And its simple to make and will impress any guest (or just make 2 for yourself, that's what I did).

Serves 2

75g Butter, plus extra for greasing
75g Soft Brown Caster Sugar
50g Plain Flour
75g Good Quality Dark Chocolate, plus 2 small bits of dark chocolate
1 Large Egg
Juice and Zest of half an orange

1. Preheat the oven to 200c/180c Fan assisted. Grease 2 ramekins with the butter. Melt the 75g of dark chocolate, either in the microwave or in a bowl over boiling water.

2. Cream the butter and sugar together. Then add the egg until it resembles scrambled eggs. Add half of the melt dark chocolate (shouldn't be too hot otherwise it will cook the eggs). Mix the flour then add the remaining melt chocolate. Then add the juice and zest of the orange. Give it a final stir.

3. Pour into the ramekins then place the chunk of chocolate in the centre of the mixture. Put in the oven for 10-12 minutes. It should have a firm bottom.

4. Take out of the oven and allow to cool for a couple of minutes. With a knife go around the edge of the cake to loosen from the ramekin. Invert onto a plate. Serve with cream or ice cream and eat immediately.

Movember is nearly over so donate here Every little helps the cause :) I will also do a post with all 4 recipes on one post so if you want to make the 4 course meal. All the recipes will be in one place.

I will be altering my page to fit the christmas vibe so watch this space for my mince and mini christmas cake recipes.