Posts Tagged ‘Baking

12
Nov
08

Scottish Tablet

oh was meant to post this last night but ended up with toothache so i took some painkillers and fell fast asleep 😩

By Ex

Scottish Tablet
(also called Scottish Toffee)

Ingredients:

1 teacup of milk
Large tin of condensed milk
900g of sugar
100g of butter

Melt the butter and sugar. Add the condensed milk and the teacup of milk.

Stir and turn up the heat and keep stirring until it reaches boiling point.

Turn the heat down low and stir for 45 minutes (chair and book optional! )

Remove from the heat and beat 60 times with a wooden spoon. Put a wee bit on a plate and if it sets then it’s ready to be put onto the shallow trays.

Score the tablet surface marking into squares and allow to set and get cold.

Best washed down with Irn Bru! 🙂

04
Nov
08

Hot Chocolate Souffle

HOT CHOCOLATE SOUFFLE

By Rochelle

Serves 4

Preparation Time: 10 mins + cooling
Cooking Time: 20 – 25 mins
Calories per serving: 150
Freezing not recommended

Soufflés are not difficult to make
And they’re absolutely scrumptious
to eat! The secret is to whisk the egg
whites to a good firm foam and not
let them hang around. This sweet
soufflé has a sweet chocolaty flavour.

2 tablespoons cocoa powder
1 teaspoon instant coffee powder
2 tablespoons plain flour
1 tablespoon low-fat spread
30g (1oz) soft brown sugar
210 ml (7 fl oz) milk
2 eggs, separated
2 eggs, separated
œ teaspoon icing sugar

1. Sift the cocoa, coffee and flour together. Put in a large saucepan with the low-fat spread, brown sugar and milk. Bring slowly to the boil, whisking until you have a smooth thick sauce.

2. Simmer for about half a minute and then remove and cool for 10 mins. Preheat oven to Gas Mark 5/190C/375F. Lightly grease the inside of a 600 ml (1 pint) soufflé dish with some low-fat spray.

3. Beat the egg yolks into the cocoa sauce. In a large, clean dry bowl, whisk the egg whites to a thick foam that will form and hold peaks when you lift the beaters up. Carefully fold the egg whites into the cocoa mixture, using a figure of eight movement. Spoon into the soufflé dish.

4. Bake for 20-25 mins, until the soufflĂ© has risen and the centre is slightly wobbly. (Don’t open the oven door for the first 15mins of cooking and preferably not at all until the soufflĂ© is done.)

5. Put the icing sugar in a small sieve and, as you pull the soufflĂ© out of the oven, quickly sprinkle the sugar over the top. Serve immediately – a soufflĂ© waits for no one.

07
Oct
08

5 Minute Chocolate Fudge

by Bec

Ingredients:
3 cups chocolate chips (if you can’t find some good quality chocolate chips, just chop up some chocolate)
14 ounces (400 grams) fat-free sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract (or peppermint extract for Chocolate Mint Fudge)
Optional Mix-ins to personalize your fudge, such as:
For Rocky Road Fudge: 1 1/4 cups miniature marshmallows + 1 cup walnut pieces.
For German Chocolate Cake Fudge: 1 cup flaked or shredded coconut + 1 cup pecan pieces.
For Peppermint Stick Fudge: 1 cup crunched-up candy canes or any hard mint lollies.
For Peanut Butter Fudge: 2/3 cup of peanuts. 1/3 cup of peanut butter
Preparation:
Line a square baking dish with foil.
Add chocolate chips, sweetened condensed milk, and dash salt to a microwave-safe bowl and stir to blend (you can put it in a saucepan to slowly heat it on the stove if you prefer, just don’t let the chocolate burn).
Microwave on high for 1 minute. Stir and microwave 1 minute more. Stir until chocolate chips are completely melted and a smooth mixture has formed.
Stir in any mix-ins you’re using to personalize your fudge (including vanilla extract) and spoon into prepared baking dish.
Cover and chill in refrigerator for at least 2 hours, or until firm. Pull foil out of baking dish so you can easily cut fudge into squares (cut about 7 columns vertically, then horizontally).
This fudge is absolutely delicious

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04
Oct
08

5 Minute Chocolate MUG Cake

By Bec

PICT0105

This is the most simple chocolate cake in the world, made just for one person.
I make it for a quick dessert or when I need chocolate
You’ll need:
4 Table spoons of Self-Raising flour
4 Tablespoons of Sugar
2 Tablespoons of cocoa
1 Egg
3 Tablespoons of Milk
3 Tablespoons of Vegetable Oil
3 Tablespoons of Chocolate Chips (optional)
1 Coffee Mug
Here’s what you do:
1. Put all the dry ingredients into the mug and mix well
2. Crack the egg and add it to the mug. Be sure to mix it well to avoid any pockets of flour in the corner.
3. Pour in the milk and oil, mix well.
4. Add the chocolate chips if you’re using them and a splash of vanilla essence if you like.
5. Put the mug into the microwave and cook for 3 minutes on maximum power (microwaves will differ in heat)
6. Wait until the cake stops rising and sets in the mug
7. Run a knife around the side of the mug and tip the warm cake out onto a plate.
Now eat!
For an extra treat, drizzle some chocolate sauce over the cake.

28
Sep
08

PESHWARI NAAN BREAD

PESHWARI NAAN BREAD

Ingredients
1 packet Instant Yeast
300-350ml warm water
500g strong white bread flour (you can use plain flour)
15g fine salt
1 generous tbsp plain yoghurt
2 tsp vegetable oil

For the stuffing:
4 tbs finely chopped nuts, raisins
and dessicated coconut. The must be
finely chopped or the naans will burst
when rolling out.

Method:

1. Sift the flour,salt & yeast in a large bowl, make a well in the centre.
Add the yoghurt, oil and 300ml of the water.
Mix to a rough dough, adding more water if necessary –
it should be soft and slightly sticky. Turn out on to a
lightly floured surface and knead the dough for 5-10 minutes,
until smooth. Put it in a lightly oiled bowl, cover and leave
for about 1 hour, or until doubled in size

2. Knock the gas out of the dough and give another brief kneading.

3. Divide into four pieces and roll into balls.

4. Flatten the ball and place 1 tbs nut mix in the centre, pull edges
up towards the centre close and roll into a ball again.

5. Dust and roll out into a pear shape approx 5mm thick.

6. Cover and leave to rest for 5 minutes while you heat a heavy-based
pan over a medium-high heat.

7. Cook each one for 5 minutes or so until its underside has formed a
crust and is golden and patched with brown.Turn it over and continue
cooking until the other side is golden brown. Serve warm.
By Hex

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26
Sep
08

Gran’s Raisin Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
Bake in preheated oven for 40 minutes, until crust is golden brown.

Gran

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01
Aug
08

Skateboard Cake

This cake was made by one of our talented members at our forum Here

the finished cake doesn’t it look fabulous

Thanks for looking :0)

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