Lemony Delight

I am a complete sucker for fairy cakes and these little lemony explosions are no exception.

They're such dainty little things without looking too fussy or "worked at".

As usual I stuck with my Simply Sponge Recipe.

I started with two eggs which weighed 110g still in their shell. I added 110g each of self raising flour, butter and caster sugar. I then added two heaping teaspoons full of lemon curd.

Preheat oven to 180C (350F)



Before beating with my hand held beater until the batter was light and pale. This takes a minute or two, but it beats the 20 solid minutes of bicep bashing it would take to do it by hand.



You'll end up with quite a thick batter, which can be very easily spooned into a lined bun or muffin tin. I used my small bun tin which produces little two or three bite sized buns. This recipe will make fourteen buns of this size. It will make eight or nine muffin sized buns. You'll have to excuse the slightly battered bun tin. I've had it years and I've grown very attached to it. I do have a silicone muffin pan, but I can't stand silicone.



Once you have all of your batter divided amongst the liners, put them in the oven and bake for 12 to 15 minutes. You don't need to test these with a skewer although if you prefer to by all means do. I find it much easier with small cakes to just press the top of one of the cakes slightly. If it bounces back its ready



These little cakes are feather light and have a delicious subtle lemony flavour.

I always prefer buns with a good golden colour to them. Its the reason no silicone will ever be harmed in the making of any baked goodies in my kitchen. I find that silicone produces a very patchy, insipid looking colour on baked goods. Its handy for some things, just not baking.

Don't they just look too good.

Not too good to eat obviously. This one had to be sacrificed for the sake of a good photo and it quickly became the cook's treat.

I made a very quick little icing to cover these fairy cakes.

Just about two thirds of a cup of icing sugar, with a teaspoon of the lemon curd and enough lemon juice to make a thick icing. It is roughly the consistency of toothpaste for desperate want of a better word.

I used slightly less than a teaspoon of icing to cover each bun, gently swirling the back of a spoon over the icing to push it towards the edges.

And enjoy.

Fifteens - No bake recipe

Fifteens are delicious but beware they are sweet and a bit rich.

It is one of the simplest tray bakes to prepare.

Combine;

Fifteen digestive biscuits, crushed,
Fifteen large marshmallows, quartered,
Fifteen glace cherries, halved or chopped,
One small can of condensed milk (160ml)

Mix these ingredients together in a large bow until you have a soft dough like consistency.

75 g flaked or desiccated coconut

Spread out a layer of coconut on a sheet of aluminium foil or greaseproof paper and using your hands form the dough into a long sausage shape, short and fat for big portions or long and thin for bite sized pieces. Roll the dough back and forth until reasonably well coated in coconut and then use the foil or greaseproof to wrap the sausage.

Chill for at least an hour or overnight and then slice into pieces about an inch thick.

Enjoy.

Simply Sponge

I have a simple, completely fool proof method for making sponge. Whether it be cakes, cupcakes or fairy cakes you want this recipe will get the job done.

Take the required number of eggs, two for an 8 inch pan, three for 10 inch, four for 12 inch and so on...

Now weigh your eggs still in their shells and put the same weight of self raising flour, butter, caster sugar and finally crack in the eggs. Beat well with a whisk or hand held beater and use in any recipe calling for sponge.

Whether it be Victoria sponge cake, cobbler or little fairy cakes it always produces a lovely light sponge.

Chocolate Cupcakes

Seriously, who doesn't like chocolate.

I love chocolate.

No. I really love chocolate. And I love cupcakes, so these little babies rock my world.

They're a bit different because they contain buttermilk (or vinegar and milk combined if you can't get buttermilk) so I wouldn't recommend licking the spoon. The batter just tastes weird.

Chocolate Cupcakes

1 1/4 cups plain (all purpose) flour
1 cup sugar
1/4 cup cocoa
1/2 tsp baking soda (bicarb)
1/2 cup (4oz) butter
1 large egg
1/2 cup buttermilk
1 tsp vanilla essence

Preheat oven to 180C (350F)

Cream Butter and sugar, add egg and vanilla and beat well.

Alternate adding buttermilk and flour until all is combined.

Line a 12 cup muffin pan and divide batter evenly.

Bake for 20-25 minutes a skewer comes out clean.

Remove to a cooling rack and once cool frost with;

Chocolate buttercream

4oz icing sugar
2oz butter
4 oz dark chocolate melted
(a little milk)

Cream butter and sugar together to make buttercream, add melted chocolate and beat again to combine. Add a little milk if the buttercream seems a little dry or you prefer a messier (nothing wrong with that) frosting.

Chocolate cupcakes definitely work for me. For more great WFMW ideas head on over to Rocks in my Dryer.

Rock Buns

I was given this recipe by a friend about two months ago and it has quickly turned into a weekend breakfast staple.

They're quick and easy to make and the first time toots tried one she closed her eyes and said "Hmmm, delicious". How's that for a seal of approval.

Rock Buns

220g self raising flour

110g butter or marg

110g brown sugar

80g currants

15g glace cherries (chopped)

15g peel

One egg

tsp cinnamon

a pinch of fresh grated nutmeg

Rub the butter into the flour, add the brown sugar, fruit peel and spices and mix. Add beaten egg and mix to combine (if it's a little dry add a splash of milk). It should resemble the consistency of cookies which are rolled into balls before baking.

Split the dough into six portions, don't worry too much about rolling it into perfect balls, there should be a bit craggy. Place them on a cookie sheet leaving room for some spreading and bake at 200C for 20 minutes. Leave them to cool for about ten minutes on the sheet and then just serve with butter and jam. It's easier to just break pieces off these and smear some butter on rather than try to slice them like a traditional scone.

Now that's the original as provided to me. When I came to make them to first time I didn't have any currents, nor did I have cherries, or peel for that matter. I did have raisins and I used those and they were "Hmmm delicious". Since I made them the first time I usually plan ahead now and soak the raisins in the beaten egg in the fridge over night and it makes the raisins lovely and plump. Also I don't bother with the rubbing in, I just throw everything into one bowl and use my handheld electric mixer, doesn't seem to do it any harm.