mrbadexample's birthday: cake challenge thread.

Rikki

Date and ginger muffins in the oven as I type. :drool:

I'm giving four of them to my neighbour the other two are mine.

finc

LouBlue wrote: »

Sis gave it to me, from a newspaper I think, originally from Leiths Cookery School.

Mars Bar Cheesecake

Ingredients

For the base

140g/5oz butter, melted
200g/70z crushed digestives
1 teaspoon ground cinnamon

For the topping

4 large Mars Bars
250g/90z Philadelphia cheese

Method

1. Make the vase, melt the butter in a heavy-based saucepan.
2. Stir in the crushed biscuits and cinnamon and place in the bottom of a 22.5cm/9in loose bottomed flan ring. Refrigerate.
3. Chop 3 of the Mars bars up roughly and place in a bowl set over, not in, a saucepan of boiling water and allow it to melt slowly.
4. Meanwhile, chop the remaining Mars Bar.
5. When the Mars Bars have melted, take the bowl off the heat and add the cream cheese and chopped Mars Bar. Stir until well incorporated.
6. Pile on top of the digestive base and chill until required. Dust with cocoa powder before serving.

My sister says it is really scrummy and easy. :drool:

sounds gorgeous. Just posting so I can find this later when I've been shopping!

rosieben

mrbadexample wrote: »

Pictures will be required rosie!

okey kokey

Rikki

There you go........Date and Ginger Muffins.



:EasterBun

mrbadexample

Penelope_Penguin wrote: »

#2 in the MBE birthday cake challenge goes to Penelope Penguin. :T:T

mrbadexample

Rikki wrote: »

And #3 in the MBE birthday cake challenge goes to Rikki :T:T

They look fab. I reckon my mum'd like them - she loves ginger. I'll have to have a bash when you've posted the recipe. :whistle:

Rikki

Date and Ginger Muffins

1 cup (160g) chopped dates
1/3cup (80ml) water
1/4 teaspoon bicarbonate of soda
2 cups (300g) self-raising flour
1 cup (150g) plain flour
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1 cup (200g) firmly packed brown sugar *
2 teaspoons grated orange rind
1 egg, lightly beaten
1 1/4 cups (310ml) milk
1/4 cup (60ml) vegetable oil

Combine dates and water in a pan, bring to the boil, remove from heat. add soda, stand 5 minutes.

Sift dry ingredients into large bowl, stir in date mixture and remaining ingredients.

Spoon mixture into prepared tin. Bake in a moderate oven 180c for about 15/20 minutes. Makes 12.

Can be served warm as a desert with a caramel sauce.

Caramel Sauce

1 cup (200g) firmly packed brown sugar *
1 cup (250ml) cream
40g butter

Combine all ingredients in a pan, stir over heat, without boiling, until sugar is dissolved, then simmer, without stiring, for about 3 minutes, or until thickend slightly.



* I use soft dark brown Muscovado sugar.

daisyroots_2

Dear Mr b.e.
I've not got my head round this photo uploading business, and mustn't spend too much time as getting house ready for Aussies tomorrow, and ourselves for France on tuesday. But if you go to this link
http://www1.snapfish.com/slideshow/AlbumID=174658612/PictureID=3902759920/a=45801430_45801430/t_=45801430

you will see a picture of my baking. The biscuits are a decoy. The smell of baking brings menfolk prowling around, and if I want a cake intact when guests arrive, I've learned to make something they can eat. They are quite soft, and have drooped in a dali-esque manner. This is deliberate:rolleyes: The Polenta, Almond and Lemon Cake has a pronounced dip, not sure why. It's not a glamorous looking cake, it is more about taste and texture really, and won't win any photo prizes. But I wanted to swell the number of entrants for your excellent competition. So happy birthday, again, when I get back from France I'll devote some time to uploading my photos

Rikki

daisyroots wrote: »

There you go.

mrbadexample

#4 in the MBE birthday cake challenge goes to daisyroots :T:T

Taste is far more important than looks!

What's polenta anyway? Are you allowed to put that in cake?