Recipe Ideas
Banana Bread
Vanilla Cupcakes (makes 12)
50g/2 oz butter
Preheat oven to 160 C/gas mark 3
Line a 12 hole muffin tin with paper cases.
115g/4 oz golden caster sugar
225g/8 oz self raising flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 ripe bananas, mashed
115ml/4 fl oz milk
1 tsp vanilla extract
60g/2 1/2 oz chopped walnuts or sultanas, dried cranberries or blueberries (optional)
Preheat the oven to Gas Mark 4 ~ 350 F~ 180 C
Cream the butter and sugar together
Stir in the flour, baking powder and bicarbonate of soda.
Add the remaining ingredients and mix well.
Pour into an oiled loaf tin and bake for 50 minutes
4oz self raising flour
4oz caster sugar
4oz margarine/unsalted butter
1 tsp baking powder
1-2 tsp vanilla extract
2 eggs
Sift the flour, caster sugar and baking powder,
Add remaining ingredients and mix until smooth
Spoon into cases and bake for approximately 20
minutes
For chocolate, substitute 4oz self raising flour with 2oz
self raising flour and 2oz good quality cocoa powder
Caramel Mudcake
200g butter, cubed (plus some to grease tin)
Lemon Drizzle Cake
4oz margarine
6oz caster sugar
6oz self-raising flour
1 teaspoon baking powder
2 eggs
4 tablespoons milk
finely grated rind 1 lemon.
200g white chocolate, chopped
200g dark brown sugar
180ml hot water
1 tbsp golden syrup
2 tsp vanilla essence
2 eggs, at room temperature
150g plain flour
150g self-raising flour
Icing sugar, to dust
Preheat oven to 160°C. Grease and line a round
20cm/8inch cake tin.
Topping
juice of the lemon
4oz sugar
Place butter, chocolate, sugar, water, golden syrup and
vanilla essence in a heavy-based saucepan. Stir over
medium-low heat with a wooden spoon for 5 mins or
until chocolate melts and mixture is smooth. Set aside
for 20 mins to cool. (make sure its cooled down completely).
Pre heat oven to 180 C/ gas mark 4
Line and grease a deep 7inch cake tin
Beat all ingredients together in processor for 2 mins.
Add eggs, 1 at a time, beating well after each addition.
Sift combined flours over chocolate mixture and stir
with a wooden spoon until well combined. (mixture will
appear lumpy)
Pour into tin & bake for 35-40 mins, until top
is firm. Blend juice & sugar in a small
bowl & tip over cake while still hot.
Turn out when cold.
Pour mixture into pan and bake in preheated
oven for 1 hour and 10 mins or until a skewer
comes out almost clean. Stand cake for
20 mins before turning onto a
wire rack to cool.