The Famous 8 Plaited Bread

Finally I've attempted Paul Hollywoods 8 breaded plait and yes I now feel the pain that the contestants on Great British Bake off felt with the whole "8 under 5, then under 1".

I have to be fully honest now and say, I fell at the first hurdle of plaiting so decided to bend the rules. (Sorry Paul) I ended up just plaiting it without following the correct method.... rules are for breaking right.  

However, I will write them in below in case any one wants to give them a try. Please let me know if you actually managed to do it.

Ingredients:

• 500g - Strong White Bread Flour
• 10g - Salt
• 2 x 7g Fast Acting Yeast
• 20ml - Olive Oil
• 340ml - Water (at room temp)
• 1- Beaten Egg, mixed with a pinch of salt for glazing

Method:

• Put the Flour into a mixing bowl then add the Yeast to one side and Salt to the other (as the salt can kill the yeast)
• Add the Oil and mix
• Add 3/4 of the Water and bring together with your hands.

• Work in the rest of the water, then knead the dough 10 for minutes until silky and very stretchy.
• Put the dough into a lightly oiled bowl - cover lightly with cling film and leave to rise for an hour until doubled in size.
• Punch down the risen dough- empty onto a floured worktop and mould into a ball

• Divide into 8 equal pieces, using your hands roll each piece into a thin sausage shape           (about 40cm long)
• Lay strands onto a floured worktop - like an octopus and tack the ends together onto the worktop with your thumb.
• Number them 1 > 8 and plait following the sequence below:
• (please note every time you move a strand, the order of the numbers with revert to the original 1>8 sequence) - think this is where I went wrong.

Step 1: Place strand 8 under strand 7 then over strand 1.

Step 2: Strand 8 over strand 5

Step 3: Strand 2 under strand 3 then over strand 8

Step 4: Strand 1 over stand 4

Step 5: Strand 7 under stand 6, then over strand 1

Repeat from step 2 until all strands are plaited.

Then tuck the ends under the loaf to neaten.

• Set the loaf on a floured baking sheet and leave to rise at room temperature for an hour till doubled in size.
• Brush with egg and sprinkle with salt, then bake in the oven at 200'C for 20-25minutes, until golden brown.

 Make slices and top with Banana or Cinnamon and Sugar, then put under the grill until caramelised. 

Vanilla & Strawberry Present Cake

                             

 Forget Heston's weird and wonderful creations, here is something you can easily make yourself, and the best thing is liquid nitrogen is not required.

This impressive and beautifully wrapped vanilla sponge cake is a sure fired winner, so go on give the gift of cake at Christmas.

The marzipan decoration adds that taste of Christmas, but alternatively you can use melted white chocolate mixed with gelatine to create the present ribbon, if desired.

Ingredients:

• 250g Butter
• 250g Caster Sugar
• 4 Eggs
• 1 tsp Vanilla extract
• 250g Plain Flour
• 4 tsp Baking Powder
• 3-4 tsp Milk

Method:

Use the creaming method for this cake.

1) Cream the butter and sugar

2) Slowly add the beaten eggs

3) Add the vanilla extract 

4) Fold in the flour and baking powder

5) Mix in the milk

6) Add to a greased square cake tin

7) Bake for 40minutes at gas mark 190c

Decoration:

• Strawberry Jam
• Strawberries
• Marzipan 

Wrapping the present:

• Roll out the Marzipan and cut out the following shapes:
• Two long strips, long enough to go across and down either side of the cake
• Two short strips, folded to create an oval loop (each side of the bow)
• Roll out a short strip to fold over the bow loops
• Two half sized strips, cutting the ends into a fork (ribbon end)
• Before wrapping the cake with the marzipan bow, cover the now cooled cake in strawberry jam.
• Next, wrap the cake with the marzipan ... two long strips to form a cross over the cake, add a loop to either side of the centre, cover the middle of the bow with the short strip.
• Cut the strawberries into halves and lay over the strawberry jam, to cover the area between the ribbon 
• Cut the remaining strawberries into slices to cover the sides of the cake.
• Finally, add the ends of the ribbon. Tucking each end under the bow and softly creating folds whilst laying the ribbon ends over the strawberries.

There you go, the one present you can share.....

Setting the perfect Christmas scene, to be enjoyed with your friends and family!

Lemon Drizzle and Chocolate Birthday Cake

Brilliant Classy Birthday Cake

Two Tiered Lemon and Chocolate Cake

It was my fathers birthday, so I needed to make something special. I knew he liked both chocolate and lemon cake, so I thought what the heck lets do both! Plus, I knew Id have quite a few young ones round to scoff some cake and chocolate cake never goes a miss with them!

I also liked the contrast between the two, both in flavours and colours, I then blended both colours together with the blueberries and the caramelised lemon for decoration. 

Ingredients for Lemon Sponge

• 200g/7oz Caster Sugar
• 200g/7oz Unsalted Butter
• 2 Lemons, zest only
• 3 Eggs, 
• 200g/7oz Self-raising Flour

Method:

1) Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. 

3) Fold in the sieved flour using a metal spoon.

4) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into 

the centre of the cake comes out clean.)

Lemon Butter Cream:

• 140g/5oz Butter, softened
• 280g/10oz Icing Sugar
• 1-2 tbsp Milk

5) Wait for the cake to cool and cover it fully in lemon butter cream (including in between each layer)

optional decoration:

-caramelised lemon zest and blueberries

6) Peel slices of lemon zest and cook in a pan with sugar and water (enough to cover the zest) until they start to caramelise. 

Large Chocolate sponge:

- 350g Unsalted Butter, 

- 350g Caster Sugar

- 6 Large Eggs

- 2tsp Vanilla extract

- 275g Plain Flour

- 75g Cocoa Powder

- 5tsp Baking Powder

- 4-5tsp Milk

Method:

1) Beat the sugar and butter in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. 

3) Add the vanilla extract.

4) Sieve the flour, cocoa powder and baking powder together and  fold in using a metal spoon.

5) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through.

To decorate and for the filling:  Dark Chocolate Ganche 

Cover the chocolate cake once cooled in the ganche.

Then add on the lemon cake and you're done!! 

Oatmeal and Chocolate Sandwich Cookies

The perfect accompaniment to a cup of tea. 

These are fun treats that combine a sweet fluffy filling with chewy textured biscuits. Use this recipe for the oatmeal biscuits without the filling and they are just as delicious. They are perfect for a sweet snack, lunch boxes or even long dog walks as I found out! 

What's more, if you're not a fan of chocolate fillings, there are plenty more options to choose from, such as, peanut butter filling, marshmallow filling, white chocolate and cream cheese. Creating a variety of fillings would make a more exciting and attractive array of biscuits for guests or parties. 

Ingredients

Oatmeal biscuits:

- 175 g self-raising flour

- 75 g porridge oats

- 175 g granulated sugar

- 1 tsp bicarbonate of soda

- 1 tsp baking powder

- 175 g butter

- 2 tbsp golden syrup

Chocolate Fudge Ganche (used in previous recipe)

Method:

1) Put the flour, oats, sugar, bicarbonate of soda and baking powder into a mixing bowl.

2) Put the butter into a bowl and melt (either in the microwave or on the stove), add the golden syrup.

3) Combine the dry and wet ingredients, to form a dough. 

4) Make 2 pound coin sized circles, place on baking tray and cook for 10mins at 180C.

5) Place cookies on cooling rack and leave till completely cooled. Make the chocolate fudge ganche. 

6) Once cooled add the filling to one side and place another cookie on top.

Vanilla, Coffee and Chocolate Cake

Its here..... the solution to choosing what type of cake you fancy eating. 

This cake gives you everything in one; vanilla, coffee, chocolate and chocolate fudge ganche icing. Believe me, it's irresistible. 

Thankfully, I had a couple nieces who spotted it and instantly wanted a piece. 

Don't expect this cake to stay around for long!

It's perfect for a special occasion such as a birthday celebration or even just a sunday afternoon tea treat with friends or family. 

What's more, its not difficult, there's no complicated ingredients, it's your average sponge cake with added flavours, so why not give it a go, it's eye catching and very tasty!

Ingredients: (need another half measure of all ingredients)

• 120 g / 4 oz Self raising flour
• 120 g / 4 oz Butter - softened
• 120 g / 4 oz Caster Sugar
• 1 tsp Baking Powder
• 2 medium eggs

Method:

(Make one mixture and half it before adding the 2tbspns cocoa powder to one half and 2 tbspn strong coffee to the other half.)

1) Cream the butter the sugar until light and fluffy

2) Add the eggs one at time

3) Fold in the flour.

4) Separate the mixture, add 2 tbspns cocoa powder to one half and 2 tbspn strong coffee to the other half

5) Put into greased cake tins.

For the Vanilla sponge, just half the ingredients above and follow the same method. 

6) Put all cakes in the oven for 30 minutes at 160C.

7) Take out and remove from tins to cool completely.

 Chocolate Fudge Ganche Filling

• 125ml double cream
• 150g good quality plain chocolate
• 100 grams Fudge (optional) otherwise just add 50grams more chocolate and 50 grams butter.

1) Melt together in a bowl over a low heat.

2) Leave to cool for 30 mins

3) Layer the cake with frosting as below:

Start with the chocolate cake on the bottom, then add a layer of frosting on top. Then add the coffee cake and frosting.

Top with final layer of Vanilla cake 

Add the frosting to the top of the cake. Then using a palette knife, apply to the sides of the cake.

Apple and Custard Mini Cakes

These mini marvels with a surprise centre are delicious and different; not your average fairy cake with some icing and sprinkles. 


Bake them with kids or as I did, for someones work treats and they'll be employee of the week! 


If you haven't got any apples or canned apple. Why not try custard and jam, marmalade or lemon curd?




Ingredients:

• 100g caster sugar
• 100g very soft butter
• 100g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 60mls think prepared Custard
• 125mls canned apple ( or cooked and sweetened apple)
• 1/2 tsp cinnamon 

1. Pre heat the oven to 180C

2. Cream the butter and sugar together until light and fluffy.

3. Stir in the eggs one at a time and add the vanilla.

4. Fold in the flour and cinnamon. 

5. Put one teaspoon of the mixture in fairy tin cakes or different mini cake mould (I used stars) 

6. Add half a teaspoon of the custard, then half a teaspoon of the apple to the centre of the cake mixture.

7. Cover the filling with cake mixture, make sure to only fill the cases half full. 

8. Put in the oven and bake for 10-15mintues.  Glaze with the apple or jam.

N.B. for an extra treat try a cream cheese icing on top.