What have you baked today?

kah22

Fig ice cream - and oh is it rich

joedenise

Have baked a banana loaf this morning in my breadmaker. Just having a piece now and it's absolutely gorgeous!

Got the recipe from on here. It was posted by Thistle-down way back in 2006!

Denise

kiss_me_now9

Off to make oreo cupcakes

Xiaoli

Am going to make some sticky nutty flapjacks in a bit

kah22

Gordon Ramsay's 'Lemon Treacle Slice' as shown on his Gordon behind bars program.

Very sweet and very rich you definitely wouldn't eat much more than a small slice.

The slices are been trialed in a number of Cafe Nero outlets.

marmiterulesok

kah22 wrote: »

Gordon Ramsay's 'Lemon Treacle Slice' as shown on his Gordon behind bars program.

Very sweet and very rich you definitely wouldn't eat much more than a small slice.

The slices are been trialed in a number of Cafe Nero outlets.

I do like the sound of that!:D

I'm going to have a hunt for the recipe.

kah22

marmiterulesok wrote: »

I do like the sound of that!:D

I'm going to have a hunt for the recipe.

No bother

Gordon Ramsay made this sticky, sweet treat for Caff! Nero with the help of some prisoners in Gordon Behind Bars Makes 8-10 bars



Ingredients

For the base

• 300g digestive biscuits
• 150g butter

For the topping

• 675g golden syrup
• 90g butter
• 100ml double cream
• 225g white breadcrumbs
• 5 egg yolks
• Zest and juice of 1 lemon
• 1 tbsp Lemon curd

For the glaze

• 50g icing sugar
• juice of 1 lemon juice

Method

1. To make the base, pre-heat the oven to 160oC, fan 140oC, gas mark 3.
2. Place the biscuits in a food processor and blend until you have a smooth crumb.
3. Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment. Allow to chill for at least half an hour.
4. To make the topping, put the golden syrup into a saucepan along with the butter and allow to melt gently without boiling.
5. Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.
6. Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch.
7. Remove from the oven and allow to cool completely before cutting into rectangular slices.
8. To glaze the slices, mix the icing sugar with enough lemon juice to make a thick paste. Place it into a piping bag and pipe onto the top of your bars, or drizzle the glaze over with a spoon.

But think of the calories :eek:

ScarletRaven

Whipped up a couple of individual apple crumbles tonight to use up the last 3 apples before they go off

marmiterulesok

kah22 wrote: »

No bother

Gordon Ramsay made this sticky, sweet treat for Caff! Nero with the help of some prisoners in Gordon Behind Bars Makes 8-10 bars



Ingredients

For the base

• 300g digestive biscuits
• 150g butter

For the topping

• 675g golden syrup
• 90g butter
• 100ml double cream
• 225g white breadcrumbs
• 5 egg yolks
• Zest and juice of 1 lemon
• 1 tbsp Lemon curd

For the glaze

• 50g icing sugar
• juice of 1 lemon juice

Method

1. To make the base, pre-heat the oven to 160oC, fan 140oC, gas mark 3.
2. Place the biscuits in a food processor and blend until you have a smooth crumb.
3. Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment. Allow to chill for at least half an hour.
4. To make the topping, put the golden syrup into a saucepan along with the butter and allow to melt gently without boiling.
5. Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.
6. Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch.
7. Remove from the oven and allow to cool completely before cutting into rectangular slices.
8. To glaze the slices, mix the icing sugar with enough lemon juice to make a thick paste. Place it into a piping bag and pipe onto the top of your bars, or drizzle the glaze over with a spoon.

But think of the calories :eek:

Thanks so much.Goodness,it uses a lot of golden syrup.I might try it with half the topping in quantity.It could be worth making for a very special occasion!:D

kah22

marmiterulesok wrote: »

Thanks so much.Goodness,it uses a lot of golden syrup.I might try it with half the topping in quantity.It could be worth making for a very special occasion!:D

Let me know how it goes. I'm thinking of changing the amount of Golden Syrup in the next batch I make (if I make) from 675g golden syrup to 575g golden syrup

I'm hoping that will do two things: 1. Make the product less sweet, at the moment it is far to sweet for my taste. 2. Make the product that little bit firmer and easier to handle. In my original batch the slice was overly crumbly and came apart to quickly. I'd also think about increasing the amount of bread crumbs, again to help firm up the bar, but I'd like to hear opinions.

One final suggestion for anyone making these slices keep the size of your slice to something like the small Milky Way bar.