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Travel

Iced banana loaf

I buy bananas and then forget about them, usually when I remember them they’ve gone a lovely mottled brown colour. It was this that inspired this recipe; it’s a way of using those overripe bananas. My kids don’t know that it has banana in it either, if they did they wouldn’t eat it- just because. So I kind of get a cheeky kick out of knowing they’re eating banana and would go mad if they found out.

Ingredients
6oz gluten free self-raising flour
6oz golden caster sugar
2 tsp xanthan gum
1 tsp gluten free baking powder
1 tbsp maca powder
175g softened unsalted butter
3 medium eggs beaten
1 tbsp honey
2 medium ripe bananas mashed

300g icing sugar
water

grease and line a 1lb loaf tin and preheat the oven to 150C.

In a bowl add all the dry ingredients and combine with a wooden spoon.

Then add the butter to the dry ingredients mixing well, before adding the eggs and mixing well, then the honey and mashed bananas. Ensure the mix is well combined, it won’t go completely smooth because of the bananas. Pour the mix into the loaf tin and bake for about 35 minutes or until a skewer inserted in the middle comes out clean.

Allow the loaf to cool completely. Sift the icing sugar into a bowl and add the water a tablespoon at a time, mix until you have a thick consistency that is still spreadable. When you’re happy with your icing mix, smooth across the top of the loaf.

Cakes and bakes

Chocolate swirl cupcakes

This is the easiest recipe I make, a sponge mix with a dollop of chocolate spread, there’s not even a need to top them.

Ingredients
6oz gluten free self raising flour
1 tbsp xanthan gum
6oz golden caster sugar
6oz softened butter
3 eggs
1 tbsp honey
1 tsp vanilla extra
1 tbsp milk
Jar of chocolate spread

Preheat the oven to 150C and line a cupcake tin with 12 cases.

Put all of the ingredients in a food processor and mix until you have a well combined smooth mixture.

Spoon the mix into the cases, take a teaspoon and add chocolate spread on top of the mix, with a cocktail stick swirl the chocolate into the sponge mix.

Bake for about 20 minutes or until a skewer inserted comes out clean

Cakes and bakes

Toffee apple cake with toffee sauce

This is real autumn comfort food for those dark, soggy days when even reaching for the remote control seems like too much effort. The caramel and honey in this cake gives that sweet toffee flavour, the apple adds enough moisture to stop the cake feeling too heavy. Serve with a dollop of toffee sauce, curl up in front of the tv and get all warm and cosy.

180g Gluten free self raising flour
1 tsp xanthan gum
1 tsp ground cinnamon
175g unsalted butter at room temperature
130g soft, light brown sugar
1.5ml caramel flavouring
2 tbsp honey
2 medium apples peeled and grated
3 medium eggs beaten

Toffee sauce
50g soft light brown sugar
50g unsalted butter
70 ml double cream

Preheat the oven to 150C and line a 1Lb loaf tin.

Sift the flour, xanthan gum and cinnamon into a bowl and put to one side.

Cream together the butter and when it is light and fluffy stir in the caramel flavouring, honey and grated apples.

Fold a third of the flour mixture into the sugar and butter mix, add a third of the eggs and fold until well combined. Add another third of the flour mix, fold well and then add a third of the egg and fold. Do this until all the ingredients are well combined. Pour the mix into the loaf tin and bake for approximately 30 minutes or until a skewer inserted in the middle of the sponge comes out clean.

The toffee sauce can either be made straight away and used when the cake is warm, or over the cooled cake. The sauce will keep in the fridge for 24 hours.

Add the sugar, butter and cream unto a pan and gently heat until the sugar dissolves. Pour the sauce over the cake and enjoy.

Cakes and bakes

Individual Chocolate Cake

It’s been a while since I’ve posted anything with my favourite ingredient- chocolate, and I need to put this right. Don’t be fooled by the size of these cakes, they are full on chocolate and the whipped cream is the perfect indulgent companion. I’m not big on fiddly things, so this recipe is as simple as could be. It’s an all in one recipe and made in a large square cake pan, but the results look and taste gorgeous. This recipe makes 7 individual cakes.

Ingredients
6oz golden caster sugar
180g softened unsalted butter
6oz gluten free self raising flour
1 tsp xanthan gum
2oz cacao powder
3 large eggs
1 tsp vanilla extract
1 tbsp honey
1 tbsp milk

For the filling
250ml double cream

For the topping
150g milk chocolate

You’ll also need a large square baking tin, I used a 30cm x 30cm tin, along with a circular biscuit cookie, I used a 3cm diameter one.

Line the baking tin and preheat the oven to 150C.

I like the all in one method for sponge cakes, so in a food processor add all of the cake ingredients except the milk, and mix well until all the ingredients are well combined. If the mix is too firm add the milk.

Pour the mix into the tin and bake for about 30 minutes.

When a skewer in the middle of the sponge comes out clean, allow the cake to cool completely.

When cool cut out the rounds from the sponge.

Whip the cream and place a good dollop in between to pieces of sponge.

Break the chocolate into small pieces and melt on a bain marie. Drizzle the chocolate over the sponges and allow to cool.

Cakes and bakes

Parkin

It’s Bonfire night and so, as someone living in Yorkshire, it’s only right to feature Parkin. It’s as old as the hills and something that I’ve definitely appreciated more as an adult. Although you can eat parkin straight away, it’s firmer on the day of baking and by leaving for a good few days, the syrup and treacle soften the texture. If you like a really dark parkin, add more treacle and brown sugar. This is a gluten free version but impossible to tell the difference.

Ingredients
250g gluten free self raising flour
1 tsp xanthan gum
1 tsp ground ginger
1 tsp ground mixed spice
100g gluten free oats
200g unsalted butter
200g golden syrup
85g treacle
50g honey
80g light soft brown sugar
1 large egg
4 tbsp milk

Line a baking tin with greaseproof paper and pre heat the oven to 150C.

In a bowl mix the flour, xanthan gum, ginger, mixed spice and oats and set aside.

Put the butter, sugar, syrup, treacle and honey into a pan on a low heat. Gently heat, stirring occasionally until the sugar has dissolved and the butter melted.

Break the egg into a separate bowl, add the milk and with a fork, mix well.

Pour the butter and syrup mixture into the flour and oat bowl and mix well. Finally stir in the egg and milk mixture and mix until well combined. Pour into your baking tin and bake for about 45 minutes.

Cut into squares and store into an airtight container for 4 or 5 days.

Cakes and bakes

Back to the old school

Do you remember fizz wiz, Wham bars and candy lipsticks? I still remember deliberating over what to put in my 20p mix up at the paper shop after school. This post combines my love of old school sweets and cakes. I used a caramel flavouring and golden caster sugar in the sponge for that toffee like flavour. The amount of caramel flavour varies depending on which you’re using, I used the one from Foodie Flavours. The retro sweets came from aquarterof.

Ingredients
6oz self raising gluten free flour
2 tsp xanthan gum
6oz softened unsalted butter
6oz of golden caster sugar
3 large eggs
1.25ml of caramel flavour
1 tbsp milk

for the buttercream icing
650g icing sugar
300g softened unsalted butter
2 tbsp milk

2 Caramac bars
Bag of white chocolate fish and chips or whatever retro sweets tickle your fancy.
Edible silver spray

Line a muffin tray with 10 cases and preheat the oven to 150C. Put the Caramac bars in the freezer.

I used the all in one method for the sponge, I added all of the ingredients except the milk into a food processor and mixed well, I added the tablespoon of milk at the end. Be careful not to over mix using this method.

Divide the cake mix between the cases and bake for about 15-20 minutes- until golden brown and a skewer inserted comes out clean. Allow to completely cool.

To make the buttercream icing, sieve the icing sugar into a bowl and add the softened butter mix well adding the milk if the buttercream is too firm. I can use the same amount of ingredients and the same method and each time the buttercream varies slightly, it’s worth having extra icing sugar and milk just in case. When you’re happy with the consistency, fill a piping bag and pipe onto the cooled cakes. Decide which cakes are going to be topped with which sweet.

Because I wanted to use white chocolate fish and chips, I sprayed those cakes with an edible silver spray to break them up a bit.

For the cakes topped with Caramac, take the bar out of the freezer, this makes it easier to break up into clean pieces.

Cakes and bakes

Caramel Cupcakes

I’ve been itching to make something with caramel for ages. I have a caramel flavouring but wanted to go the whole hog and make the caramel from scratch. In the past I have been put off making caramel because it just seemed a bit scary: making sure you get the temperature right; dusting the side of the pans; adding ingredients and ending up with a big mess. So I have attempted a really easy way and combined it with a basic sponge mix for the cupcake so that the flavour of the caramel doesn’t fight with anything. This recipe makes 12 cupcakes.

Ingredients

200g self raising gluten free flour
1 tablespoon xanthan gum
200g golden caster sugar
175g unsalted butter at room temperature
3 eggs beaten
1 tablespoon milk

For the caramel filling
200g white sugar
100mls double cream- you probably won’t use all of this.

For the topping
150g icing sugar
water
100g white sugar

Preheat the oven to 160C and line a cupcake tray with cases.

I prefer the all in one method for cupcakes, so add all the ingredients and mix until you get a smooth mix. Spread evenly between the cases and bake for approximately 20 minutes until golden brown.

Put the cakes aside to cool.

Cut a square of greaseproof paper and set aside. Take a pan and add 100g of white sugar onto a low heat. The sugar will go from sticky to forming small, pebbles to becoming liquid.

Once you have reached the liquid stage, take a spoon and dribble fine lines about 20 cm by 20cm of the caramel onto the greaseproof paper, keep doing this, criss-crossing to make a grid of caramel. Leave to cool for a good 20 minutes until it completely solidifies.

Place a clean pan with the 200g of white sugar on a low heat on a hob and like before, stir frequently until you get a liquid. When you have reached the liquid stage, turn off the heat and slowly add half a tablespoon of cream- the lactose in cream combines far better with the sugar than butter or even water. Stir gently; add more cream a tablespoon at a time until you reach a thick liquid mixture.

Pour a teaspoon of the caramel mixture onto each cupcake so that it soaks into the sponge.

Take the icing sugar and in a bowl add a spoonful of water before mixing well. Keep adding the water a little at a time until you get a thick, white icing. Top the cakes with the icing.

Break the solid caramel into small pieces, top each cake with a piece of the caramel.

Travel

baked eggless doughnuts

You know those times when you go into a supermarket for one thing and then come out with something completely different? This is one such time. I went in for milk and came out with a diffuser selection and a mini doughnut maker. I should have added eggs to my random shopping, because when I got my new toy home I had to try and adapt a recipe because we had no eggs. I did however have chocolate chips so every cloud and all that.

This recipe substitutes eggs with oil. I’ve tested it a few times and each time the amount of oil is uses varies slightly. So with that in mind, the ingredients listed below use the maximum amount of oil i’ve used, it adds a bit at a time, which gives you a good gauge on whether you need to use the full amount.

60g unsalted butter
170g golden caster sugar
1 ½ teaspoons gluten free baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
150 g gluten free plain flour
8 fluid ozs milk
8 fluid ozs olive oil
4 oz chocolate chips

Preheat the mini doughnut maker

In a bowl cream together the butter and the caster sugar until it becomes light and fluffy.

Add the baking powder, xanthan gum, cinnamon, vanilla extract and a third of the flour and mix until well combined.

Add half of the milk and stir until well mixed, before adding another third of the flour and mix.

Add half of the oil and mix, add the remaining flour and mix well.

Stir in the remaining milk. You’re looking for a mix that is thick, shiny and holds it’s shape without being tough and this is where you may need to add the remaining oil to get that. Add a tablespoon at a time until you’re happy with the mix.

Finally stir in the chocolate chips.

Add enough of the mix to the doughnut maker so that it fills the base of the individual pan. Each batch will take approximately 3-6 minutes to cook, they’re ready when they look golden brown and remove easily from the pan. This recipe makes about 18 mini doughnuts.

Cakes and bakes

Carrot Cake

Somehow carrot cake makes me feel less guilty, I reason that perhaps I’m getting one of my five a day?? Either way, this recipe is really simple and makes a lovely, light cake.

Ingredients
400ml vegetable oil
400g gluten free plain flour
2 teaspoons xanthan gum
2 teaspoons gluten free bicarbonate of soda
450g golden caster sugar
5 medium eggs beaten
2 teaspoons ground cinnamon
1 ½ tbsp. golden syrup
4 carrots grated

Preheat the oven to 160C and grease and line your tin, I used a square 20cm x 20cm.

Add the oil into a bowl and sift in the flour, xanthan gum and bicarb’ of soda, then add the remaining ingredients before stirring well. You should end up with quite a wet and thick mix.

Transfer to the tin and bake for about 40 mins or until a skewer inserted into the cake comes out clean.

You can top this cake with a buttercream or cream cheese topping, or I just mixed up some icing sugar and water to a thick-and-still-a-bit-runny consistency. If you want to freeze do so before adding any topping.

Travel

Not so traditional blondie recipe

Where traditionally a blondie has no vanilla and uses brown sugar, this recipe uses both and it also involves melting the white chocolate in the same way you would the milk or dark chocolate in a traditional brownie. And while I’m at it, instead of adding nuts, a frequent addition to a blondie, this uses linseed. Oh and to really throw caution to the wind, it’s gluten free.

Ingredients
150g white chocolate buttons
125g unsalted butter
150g golden caster sugar
3 tablespoons golden linseed
1 teaspoon vanilla extract
200g gluten free plain flour
1 tablespoon xanthan gum
2 medium eggs

Rectangular tin

Preheat the oven to 150C and grease and line your tin.

Melt the chocolate buttons and the butter in a bowl over a simmering pan of water. Just as the last piece of chocolate is about to melt, remove the bowl from the pan and stir until it has melted.

Add the linseed and vanilla and then stir in the flour and xanthan gum before finally adding the eggs, one at a time.

When the mix is well combined, pour into your lined tray and bake for about 35 minutes until that top starts to go golden and the edges just start to lift from the sides.

While the blondie is still warm, cut into squares.

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