Thought I would share another recipe with you which I love making. I love to make bread pudding because you just use your hands to make it. I have so much fun squeezing the water out of the bread, not sure that my kitchen enjoys it as I sometimes make a bit of a mess but that where the fun comes in, well it does for me!
Bread Pudding Ingredients:
One loaf of white bread
4 oz Butter or margarine
4 oz Sugar
33g Mixed spice
8 oz Sultanas
Preheat the oven to 180C, 180C Fan or Gas 4.
Soak the bread in water. Squeeze the water out of the bread and place in a large mixing bowl.
Add the butter/margarine use your hands to squeeze the butter/margarine into the wet bread.
Add the sugar, mixed spice and sultanas to the mixture.
Place the mixture into a baking dish, then add some nobs of butter on top of the mixture.
Bake in the oven for 1 hour, or until golden-brown on top.
HAVE FUN, HAPPY BAKING
Written by Christine Edmead, ELVis Administration and Information Officer
Here’s another recipe I’d like to share with you. I hope you enjoy making these fairy cakes because I always have such fun making them with my nieces and nephews, and I must say there is always words about who is going to lick the spoons!
110g Self Raising Flour
110g Caster Sugar
110g Butter or Margarine, softened at room temperature
2 Medium Eggs
1 tsp Vanilla Extract
1-2 tbsp Milk
2-3 tbsp Water
2-3 drops of Food Colouring
300g Icing Sugar
Hundreds and Thousands, or other cake decorations
Preheat the oven to 180C, 350C Fan or Gas 4. Use 2×12 hole fairy cake tins with paper cases.
Cream the butter and sugar together in a bowl. Beat in the eggs a little at a time, and stir in the vanilla extract.
Fold in the flour using a metal spoon. Add a little milk until the mixture is a soft dropping consistency, spoon the mixture into the paper cases until they are about half full.
Bake in the oven for 8-10 minutes, or until golden-brown on top. Set aside to cool for 10 minutes, then remove from the tin
Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring
To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
The weather has not been very nice of late; mainly windy and rain. The evenings are now drawing in, and what I like to do when I get home from work is snuggle up with a nice hot cup of tea and a delicious slice of cake.
One of my favourite slices is carrot cake, so I thought I would share with you the easy-to-follow recipe I use.
275g Self Raising Flour
300g Caster Sugar
2tsp Baking Powder
3tsp Ground Cinnamon
2tsp Ground Ginger
275g Carrots – grated
4 Eggs – beaten
1tsp Vanilla Extract
175g Cream Cheese
100g Icing Sugar
1tsp Vanilla Extract
150ml Sunflower Oil
1. Preheat the oven to 180 C, 160 C Fan or Gas Mark 4. Line 2 x 20 cm round cake tins with baking parchment.
2. Add in a bowl the flour, sugar, baking powder, ground cinnamon, ground ginger. Then add the oil, grated carrots, vanilla and eggs. Mix well.
3. Pour into the prepared tins and bake for 40 to 45 minutes. The cake should be golden brown and firm to the touch.
4. To make the icing beat together all the ingredients until smooth. Divide between the 2 cakes and spread evenly.
I’m a very lucky person to have been able to support the Beyond Sight Loss Group at the Billingsgate Seafood Training School in Tower Hamlets earlier this year. Group members who attended really enjoyed the cooking sessions and got the chance to create very delicious and easy to follow recipes, which I’ve shared below so why not give them a try?
Smoked Haddock Fish Cakes (serves 4)
450g/1lb cooked smoked haddock
340g/12oz mashed potatoes
Salt and freshly ground black pepper
30g/ 1oz butter, melted
1 tablespoon chopped parsley
2, eggs, beaten
Dried white breadcrumbs
6 tablespoons oil for frying
290ml/half pint parsley sauce
1 to 2 lemon wedges to serve
Mix the haddock and potatoes together. Season well with salt and pepper.
Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.
Flour your hands and shape the mixture into 8 flat cakes 2.5cm thick brush with the beaten egg and coat with breadcrumbs.
Heat the oil in a frying pan and fry until the fish cakes are brown on both sides.
Serve with parsley sauce and lemon wedges.
Lemon & Poppy Seed Cupcakes (makes 6)
115g self-raising flour
90g golden caster sugar
Zest of 1 lemon
Half tbsp poppy seeds, toasted
50g natural yogurt
90g butter, melted and cooled a little
Heat oven to 180C/160 fan/gas 4 and line a 6 hole muffin tin with cupcake or muffin cases.
Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter.
Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, and then carefully lift onto a wire rack to finish cooling.
Happy cooking 🙂
If you’d like to know more about the Billingsgate Seafood Training School you can visit their website by clicking this link: http://www.seafoodtraining.org/ or following their Twitter page: @SeafoodSchool