What have you baked today?

marmiterulesok

adelight wrote: »

Banana flapjacks and tropical flapjacks. Except the tropical flapjacks were way too dry and are now just oaty clusters with chunks of pineapple and papaya in it so we'll have it as some weird sort of pudding with yogurt/milk.

Does anyone have any recipes that use tinned fruit/pineapple?

Pineapple Upside-down Cake:

Line a greaseproof dish with pineapple rings,put a spoon of jam or a glace cherry in the centre of each.Then weigh 2 eggs and use the same weight of SR flour,butter and sugar and a pinch of salt.Cream butter and sugar together,beat in each egg until light and fluffy,fold in flour and salt with a metal spoon.

Spread mixture over pineapple and bake for 30 minutes at 170c or until firm on top.let cool,serve inverted on a serving dish.
You can use other tinned fruit if you want.

I think that I got the recipe from this site.

Possession

Love pineapple upside down cake.
My children love caramelised pineapple - I throw some butter and brown sugar in a frying pan, wait for it to caramelise a bit and then pop a few slices of tinned pineapple in (drained well) for a minute or so each side at high heat.

Chris25

bread pudding a la MIL - my neighbour gave me some stale rolls & I soaked them in some free tea that was given to me over the Jubilee weekend before making it.

big5

I baked some scones today - very pleased with how they turned out, esp since it's the first time I've ever made scones except for 'helping' my mum make them when I was a kid. I think next time I'll brush the tops with milk or egg (the recipe I was using didn't say to do this, but I'm sure my mum always did).

marmiterulesok

I'm making a carrot and almond cake.

eta big5 home made scones are the best!

Possession

I bought 3 Bramley apples in my grocery shop, and now can't remember why. Wonder if it was because of this thread!

kah22

big5 wrote: »

I baked some scones today - very pleased with how they turned out, esp since it's the first time I've ever made scones except for 'helping' my mum make them when I was a kid. I think next time I'll brush the tops with milk or egg (the recipe I was using didn't say to do this, but I'm sure my mum always did).

[FONT=&quot]Place the rounds on the lined baking sheet, brush the tops with milk and sprinkle lightly with extra sugar. I wouldn't go with an egg wash, I think it makes the scones to hard on top.

I'm inclined to use caster sugar to sprinkle with. I have a big jar of it and I've stuck the outside of a vanilla pod into it, flavours the sugar and gives that slight vanilla taste. Try it!
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janb5

marmiterulesok wrote: »

Please don't!

I'll give it another go in a wee while then.What worried me was not having an electric knife to cut it with,but my bread knife was fine.They are edible of course,but a bit on the brown side and very crisp,so I won't offer them to guests.I am intruiged to 'get it right' as you said they were so good!

Bread knife is fine when making these. The hardest thing is waiting three days to use the mixture.

Here`s the recipe in case anyone would like to make it:-

Almond Bread

3 egg whites
Half a cup of caster sugar
1 cup plain flour
250g whole almonds.

Beat egg whites with an electric beater until soft peaks form.

Add sugar gradually and beat until dissolved

Fold in sifted flour and almond
Spread mixture in a greased loaf tin

Bake at 180deg/gas 4 for 30 mins.

When cold wrap cake in tin foil and leave for 2 - 3 days

Cut into very thin slices using an electric knife or bread knife.

Place slices in a single layer onto oven trays and bake at 150deg/Gas 2 for 35 mins (actually check after 20 mins and see if done- maybe 35 is too long for your oven)


And yes you do use whole almonds! I think the `relaxing` of the cake on the 2nd baking makes the almonds easy to cut and slice.

hilstep2000

Scones and Twinks hobnobs, Yum!

malamay

I have nearly a pint of milk that has started to go off, and will be making scones with it later today. A friend of mine always swore by using sour milk in hers, and I'm willing to give it a try