Baking classics

CaramelKoala

Anything that doesn't start with the instruction "cream butter & sugar", I never remember to take the butter out in time to get it soft enough to beat.

Boiled fruit cake, lemon cake (made with melted butter), gingerbread.

BTW my tried and trusted millionaire's shortbread (caramel slice) recipe has desicated coconut in the base.:shhh: Really yummy.

livalot

CaramelKoala wrote: »

Anything that doesn't start with the instruction "cream butter & sugar", I never remember to take the butter out in time to get it soft enough to beat.

Boiled fruit cake, lemon cake (made with melted butter), gingerbread.

BTW my tried and trusted millionaire's shortbread (caramel slice) recipe has desicated coconut in the base.:shhh: Really yummy.

I really like the sound of your lemon cake.... any chance of a recipe please?

Livalot xx

thriftlady_2

My standards are all egg-free

Eggless chocolate buns- a wartime recipe but made with butter rather than marge. I've just made some without cocoa, so they're just eggless buns, I'm going to top them with chocolate for dd to take to a party so she can have cake with everyone else.

Fork biscuits -a Mary Berry recipe which doesn't need rolling out, just rolling into balls

Anzac biscuits - a drop biscuit, so no rolling, just drop spoonfuls on the tray.

Flapjacks

Muffins -all kinds, I use a basic recipe and sometimes do a version with yogurt which make them very moist.

Eggless carrot and banana cake -a new favourite which I got off here.

Oat rounds -another Mary Berry biscuit, she rolls and cuts, but I make them into balls, works just as well.

Bread pudding - to use up all my hm crusts, can't bear to chuck them.

skinnygirlnot

Well here's the scone recipe. Enjoy!

Scones

STRONG BREAD FLOUR 250g
SOFT CAKE FLOUR (Plain) 250g
BAKING POWDER 30g

Mix together.

Then add 90g block MARGARINE (I use butter)
to dry ingredients and mix to a fine crumb


Dissolve 90g CASTER SUGAR
into approx 275 ml MILK
and add it to the dry ingredients and mix thoroughly together

Gently fold 90g dried fruit or grated cheese etc in

1. Rest the dough for 10 minutes.
2. Take 2/3rds of the dough and roll out to approx ¾ inch thick, cut out with a 2 ½” cutter.
3. Put onto greased tray.
4. Make the scrap trimmings into the fresh dough and repeat as above.
5. Brush tops with beaten egg..
6. Leave to rest for a further 10 minutes.
7. Bake at 220c for 10 to 12 minutes.

angelavdavis

I'm not much of a traditional baker as I never seem to get the time, but here is my 10 minute lemon curd sponge dessert:

4 oz sf flour
4 oz butter
4 oz sugar
2 medium eggs
3 tblspns of lemon curd (can also use jam)

Get 1 and half pint pudding bowl and place lemon curd in bottom.
Cream butter and sugar with electric whisk until fluffy and pale.
Gradually add eggs into mix while whisking, if it splits, add some flour.
Gradually incorporate flour into mix

Tip on top of lemon curd

Put in microwave for 5-6 minutes until top is risen and springy.

Meanwhile, put the kettle on for instant custard.

Served immediately with custard!

Fab!

juno

Hot cross buns! Although I don't put the crosses on, so I spose they're more random fruit bun things.

My sister would like me to make shortbread more often, but it's such a hassle the way I do it and it gets eaten far too quickly.

rosieben

A variation on the Millionaires Shortbread


Microwave Chocolate Caramel shortbread (Millionaire’s Shortbread)

My family’s favourite. Been making it since I got my very first microwave in the early eighties. I’m making some next week for my son in law to share with his workmates!

Shortbread:
175 gms / 6 ozs plain flour
56 gms / 2 ozs ground rice
Pinch salt
145 gms / 5 ozs butter
30 gms / 1 oz castor sugar

The recipe says to line a 7” flan dish with cling film. I never use the cling film, just lightly grease the dish.

Sift flour, rice and salt into a mixing bowl. Rub in the butter finely. Stir in the sugar and bring the mixture together with the palm of the hand and knead lightly.

Press the mixture into the prepared dish and smooth the top.

Cook 3 – 4 minutes

When it comes out of the micro it actually looks a bit unappetising but leave it for a few minutes and it will come right. Leave in dish to cool whilst you make the topping

Topping
56 gms / 2 ozs butter
56 gms / 2 ozs sugar
1 tbsp golden syrup
200 gms / 7 ozs condensed milk

3 ozs chocolate

Place all the topping ingredients except chocolate into a bowl and heat for about 3 minutes. Stir well until well blended and sugar is dissolved.

Heat until boiling – stirring every ½ minute. Boil until thickened.

Leave to cool for 1 minute before pouring over the shortbread base. Leave to cool and set.

Melt chocolate and spread over topping. (I melt choc in a basin over hot water because I find it burns in the microwave as the original recipe. Could try at a low(er) heat I suppose but it is quite simple to do in the basin.

Mark into wedges once the choc has started to set.

The shortbread is lovely on its own – my GD prefers it this way – but then I mark it with a fork and dust with sugar then mark into wedges before it cools. Could use choc chips etc for a change.

Edited to say - I'm still using ounces but I got the ozs/gms conversion from beryls.com so hope its right!

savingsara_2

Favourites made regularly are lemon drizzle cake, chocolate marble cake (with or without simple choc fudge topping), apricot and marmalade muffins and smartie cookies.

csarina

Scones, plain and fruit. Spiced carrot cake, Lemon drizzle cake, sponge cake, tea bread............chocolate and coffee gateaux.........jam tarts, wholesome biscuits (great with cheese) occasionally I make doughnuts and cream buns, chelsea buns, vanilla slices but they get eaten so quick I don;t do them too often.

linzibean

Yum, I love baking! And I wonder why I'm not losing weight :rotfl:

I regularly make - peanut butter cookies, vegan gingerbread, weetabix cake, fruit cake, chocolate buns, cherry muffins.... I'm hungry now