The End and The Beginning

It’s been an exciting start to the year and though The Great British Bake Off is now over, we’re only just getting started!

We had a fabulous time at the screening of the Bake Off final and judging the baking competition helped us to bring out our inner Marys and Pauls (yes there was cake-prodding!). We’d like to thank everyone who entered and congratulate in particular our winners who recreated Tamal’s rather lovely face in Oreo crumbs (left) and our runners-up for their beautifully creamy raspberry cheesecake (right), the recipe for which can be found here.

This week we had our first bring a bake meeting on the theme of autumnal. It was lovely to see old and new faces united in a love of baked goods! Below you’ll find the recipes for how to re-create the bakes voted as your favourites.

Ellen’s Apple and Cinnamon Flapjacks (voted best on taste)

Ingredients:

45 g cooking apples

225 g caster sugar pinch of cinnamon

225 g porridge oats

225 g self raising flour

225 g butter

Method

1. Line and grease a 9 inch square pan (or any fairly similar sized pan) preheat the oven to 170•c.
2. Melt the butter, sugar and golden syrup in a pan. mix together the flour, cinnamon and oats in a large bowl. Add the wet ingredients to the dry ones and mix until combined.
3. Peel and finely slice the apples (tip: once the apples have been chopped place them in a bowl of cold water to stop them from going brown). Press half the flapjack mix into the bottom of the pan, then evenly lay the apple slices on top before topping with the rest of the flapjack (this doesn’t need to be neat, just try and make sure most of the Apple is covered!)
4. Bake for 25-35 minutes, depending on pan size and oven until golden brown. Best eaten warm but will still be good for 2-3 days after baking.
Eloise’s Toffee Apple Malteser Cake
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Ingredients

For the cake: 450g apples

225g butter, softened

220g soft brown sugar 4 eggs

2 tsp cinnamon 350g self-raising flour 2 tsp baking powder

2 tbsp milk

demerara sugar, to sprinkle

For the buttercream:

40g butter

80g icing sugar

a splash of milk

For the ‘healthier’ toffee sauce:

40g butter

40g light brown sugar

2 tbsp milk

1 tbsp (greek) yogurt

2 packets of maltesers, crushed

Method

Heat oven to 180C/fan 160C/gas 4. Butter two cake tins. Peel, core and chop the apples. Set to one side.

Place the butter, caster sugar, eggs, cinnamon, flour, baking powder and milk into a large bowl and mix well until smooth, add the apples then divide into two cake tins.

Sprinkle over the demerara sugar. Bake for 30-40 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tins onto rack.

For the icing mix the butter and the sugar together until smooth add the milk then sandwich the cake together with the buttercream in the middle.

Heat the brown sugar and butter in a pan until the sugar has melted and the mixed has turned to a dark brown. Take off the heat and add the milk and yogurt. Leave to cool then pour onto the cake and top with crushed Maltesers.

Rosie’s Apple Roses (voted best on technicality)12171335_883322788453095_125691062_o

This recipe can be found here 

Thanks to everybody who baked and tasted! We’re looking forward to seeing lots of you at our social on Friday 23rd October in Terrace (Facebook event here)

That’s all from us for now- happy baking!

P.S. If any of you have received your login details for the food hygiene training and want to complete it at home, all the instructions can be found if you scroll down frok this page 🙂

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