Old style Baking ingredients

myonlysunshine

Some great advice thanks everyone!

I do tend to stick to caster sugar for baking, il change that to normal sugar, thing is I've been taught with baking that you need to 'stick with the right ingredients' to,get the best results and I didnt feel confident enough to replace what I'm using so I really appreciate your ideas thanks!!! :T

candlelight_2013

Fat free fruit loaf.

Pour 300ml of boiling water on to a teabag, leave for 3 or 4 mins.
Remove teabag and add 300g. mixed fruit to tea mixture. This can be anything you have in at the time. Cover and leave overnight if possible, if not at least 4 hours.

Add 160g. sugar
225g. S/F
1 tsp. mixed spice or cinnamon
2 medium size beaten eggs.
Mix thoroughly.

Pour into a lined loaf tin and bake for approx. one and a half hours. Test in the usual way.

This is a lovely moist fruit loaf, and you can spread with butter if you wish but I have it without.

Enjoy

Candlelightx

PlymouthMaid

I always use sunflower or olive spread for cakes and value flour. Not only is home baking cheaper and tastier, you can also play with low cal sugar etc if you want to. I sometimes make cakes with value apple sauce instead of fat as I am trying to lose weight but cannot give up cake entirely.

pamelab21

I treated myself to a Kenwood Chef at Xmas and have been enjoying trying it out :j
Anyway I was always told to buy granulated sugar and whizz it in the liquidizer/processor for a few secs and this makes it finer, giving me caster sugar, it's always worked for me!

myonlysunshine

candlelight_2013 wrote: »

Fat free fruit loaf.

Pour 300ml of boiling water on to a teabag, leave for 3 or 4 mins.
Remove teabag and add 300g. mixed fruit to tea mixture. This can be anything you have in at the time. Cover and leave overnight if possible, if not at least 4 hours.

Add 160g. sugar
225g. S/F
1 tsp. mixed spice or cinnamon
2 medium size beaten eggs.
Mix thoroughly.

Pour into a lined loaf tin and bake for approx. one and a half hours. Test in the usual way.

This is a lovely moist fruit loaf, and you can spread with butter if you wish but I have it without.

Enjoy

Candlelightx

Thanks Candlelight! Will give that a go tomorrow and report back! :j

meritaten

pamelab21 wrote: »

I treated myself to a Kenwood Chef at Xmas and have been enjoying trying it out :j
Anyway I was always told to buy granulated sugar and whizz it in the liquidizer/processor for a few secs and this makes it finer, giving me caster sugar, it's always worked for me!

Yay! yet another use for my recently purchased food processor!

myonlysunshine

pamelab21 wrote: »

I treated myself to a Kenwood Chef at Xmas and have been enjoying trying it out :j
Anyway I was always told to buy granulated sugar and whizz it in the liquidizer/processor for a few secs and this makes it finer, giving me caster sugar, it's always worked for me!

Brilliant tip thanks :T

Kernel_Sanders

ThemeOne wrote: »

Yes I've used basics flour, and it's fine. You can dispense with eggs in cakes if you use self-raising flour, white vinegar and bicarbonate of soda (

Yes I agree with the flour (45p @ Asda) but don't think that's a good substitute for egg. Flaxseeds, mashed banana or even apple sauce would surely be better.

Tillytrotter1

Candlelight, what oven temperature would you bake this at?

candlelight_2013

Tilly, sorry, gas mark 4 or 180 degrees. middle of the oven

Candlelightx