What have you baked today?

meanmarie

Made my first rhubarb pie of 2010 and then OH and I ate half of it for pudding....love rhubarb!

Marie

ab7

Weetabix cake - dd favourite especially when it's just out oven :drool:

jcr16

i'm making a birthday cake for my son. just realised it has gone midnight so it is now his birthday. Happy 2nd birthday to my lil man.

stef240377

Sticky ginger cake and a spotted dog today. Ginger cake going down nicely.

Natcurvygirl

I've spent the evening baking ) made muesli muffins, white chocolate and strawberry muffins and two loaves of seed bread , and theres bolognaise bubbling away in the slow cooker all in all a very productive evening and quite relaxing too )

nicola1303

TWINKS hobnobs, but I only has Raspberry oats in sachets so I have only used 6oz of sugar. They are in the oven now so I will report back later.

nicola1303

stef240377 wrote: »

Sticky ginger cake and a spotted dog today. Ginger cake going down nicely.

The Ginger cake sounds yum, could I bother you for the recipe please?

nicola1303

The hobnobs are beautiful, I don't think I could possibly follow my diet today so am giving myself a day off to enjoy a ' few ' biscuits.
I must remember to save the kids and OH some though

stef240377

nicola1303 wrote: »

The Ginger cake sounds yum, could I bother you for the recipe please?

It is taken from the BBC Good food 101 cakes and bakes book.

200g/8oz unsalted butter, diced
175g/6oz molasses sugar
3 tbsp black treacle
150ml/1/4pt of milk
2 large eggs beaten
4 pieces of stem ginger, drained from their syrup and chopped
300g/10oz self raising flour
1tbsp ground ginger

For the icing
4tbsp ginger syrup drained from the jar
300g/10oz golden icing sugar sifted
140g/5oz unsalted butter, softened
2tsp lemon juice

Preheat oven to 160/gas3/fan oven 140. Butter and line the base of a 9in/23cm round cake tin. Gently melt the butter, sugar and treacle; cool briefly and add milk. Beat eggs and stem ginger into the mix. Sift the flour, ground ginger and a oinch of salt into the warm mixture.

Spoon the cake mixture into the tin and level surface. Bake for 30-35 mins or until firm and risen. Cool in the tin for an hour , then transfer to a wire rack.

Skewer the top of the cooled cake al over, then pour 2 tbsps of ginger syrup over. Beat together the icing sugar, butter, lemon juice and remaining ginger syrup, and spread over the cake.

I dont use stem ginger i use ginger preserve instead. I also dont make the icing as the cake is demolished before getting near it.

stef240377

Today have been on a mission. Have a sweet potato, lentil and bacon soup in slow cooker, cheese and bacon quiche cooked, 15 jam tarts done. Have also prepared veggies for tea tonight and loaded up the other pressure cooker for tomorrow.