• Eating Out
Saturday, 26 April 2014 11:25

Treacle, Ginger and Orange Bundt Cake

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Treacle, Ginger and Orange Bundt Cake

200g/7oz butter

200g/7oz dark muscovado sugar

175g/6oz black treacle

2 tbs ginger syrup from the jar of stem ginger

250ml/9floz milk

2 large eggs (beaten)

330g/12oz plain flour

1½ tsp bicarbonate of soda

2 tsp ground ginger

75g/2½ oz stem ginger (chopped)

zest of 1 orange

4tbs orange curd

for the icing

zest of 1 orange

4tbs orange juice

140g/5oz icing sugar

Preheat the oven to 160C/140C/Gas 3

Grease a 10” round Bundt tin and dust a little flour in to ensure a non stick finish.

Place the butter, sugar, treacle and ginger syrup in a saucepan and melt together over a very low heat, until the sugar has dissolved. Leave to cool.

Whisk the milk and the eggs together.

Weigh out the flour and add the bicarbonate of soda, ground ginger, stem ginger and orange zest.

Whisk the milk and eggs into the cooled butter, treacle and sugar mix, stirring well.

Now add the wet ingredients to the dry ingredients, a little at a time, mixing to a smooth batter.

Pour into the cake tine and bake for 45 mins, until a skewer inserted into the centre comes out clean.

Leave to cool a little in the tin then turn out onto a wire rack.

Slice the cooled cake into three layers and spread the orange curd between the layers and sandwich back again.

In a small bowl mix the orange zest and orange juice and heat in the microwave to warm.

Stir in the icing sugar (you may need to add more icing sugar or more orange juice) to get the right drizzling consistency.

Drizzle over the cake and decorate with stem ginger or crushed sugar crystals.

Wednesday, 13 November 2013 15:13

Feta and red pepper muffins

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These savoury muffins are an all year round favourite. We like to experiment with different fillings and toppings, these are topped with pesto. Here is the link for our Feta and Peppadew Muffins. Have fun adapting the recipe!

Wednesday, 13 November 2013 15:13

Membrillo (Quince Paste)

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A sliceable quince treat to serve with cheese.

Wednesday, 13 November 2013 15:12

Green Tomato Chutney

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I made this vat of chutney from the very last of my greenhouse green tomatoes and some delicious Bramley apples from my Dad's garden. I had no small jars so I'll leave it in this enormous jar to mature. This is my mother's recipe.

Wednesday, 13 November 2013 15:06

Fish Pie weather

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It's fish pie weather. Cod, salmon and smoked haddock yum!

Sunday, 08 September 2013 20:27

Rice pudding

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This rice pudding is a little healthier and lower in fat than our other full cream recipe.  You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.

  • Ingredients
  • 100g short grain/ pudding rice
  • 50g caster sugar
  • 700ml semi-skimmed milk
  • freshly grated nutmeg
  • (1 bay leaf, or strip lemon zest for a different flavour)
  • Method
  • Heat oven to 130C/Gas 2. 
    Butter an 850ml heatproof ovenproof dish.
    Pour the rice and sugar into the dish and stir in the milk.
    Sprinkle the freshly grated nutmeg over and top.
    (Add lemon zest or bay leaf into the milk if using)
    Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
Sunday, 08 September 2013 18:51

Oxtail and Johny Cakes

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African pot cooking Caribbean food and the end of a very nice summer.

Thursday, 05 September 2013 20:01

Pakora

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Pakora are always popular in our house. Very often I make them with chard as I have it growing in the garden. Pakora are one of those snacks that you can whisk up quickly if people turn up for happy hour and you want something hot and crispy to nibble on.

Tuesday, 03 September 2013 21:08

Potted Cheese

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Potted Cheese

 

A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.

 

Ingredients

225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert

170g (small tin) evaporated milk

1 very small onion or 3 spring onions finely diced

1 tsp chopped chives

pinch of mustard powder

pepper

a little oil or butter for fying the onion

 

Method

Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion

Pour in the evaporated milk

Add the grated cheese, mustard powder and a little ground pepper

Stir well until the cheese has melted

Stir in the chopped chives

Pour into ramekins and leave to set in the fridge

Eat spread on toast or with a baked potato

 

 

 

 

Saturday, 03 August 2013 11:25

Cake from the Co-op

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The Wheaten Mill in Elmsett made this and they sell through the Co-Op (and probably other places too). It was nearly as good as our own home-made coffee cake and looks just the same. A bit less icing and more coffee flavour and it would have been perfect, but much much nicer than most shop bought cakes if you can't be bothered or run out of time to make one to have with your cup of tea.

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