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text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAF7CSUZdAAaoXXRcj5oMXJYbp9DrUizCwaqWbix2D97K2UImFUzDwDddrkvZ5x28Y6i6agiAxx5PPtQowwsjZp0tFovyWVwABm2Sna1SD1Ra8isLqB7vw9ieiIyhDc-HxUGYNzRqXtghE2Eip4vkzvrLUPGLwKh_hvtrfhJ9i4gEVwHTbIG5LdGDa=s3745\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"3231\" data-original-width=\"3745\" height=\"552\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAF7CSUZdAAaoXXRcj5oMXJYbp9DrUizCwaqWbix2D97K2UImFUzDwDddrkvZ5x28Y6i6agiAxx5PPtQowwsjZp0tFovyWVwABm2Sna1SD1Ra8isLqB7vw9ieiIyhDc-HxUGYNzRqXtghE2Eip4vkzvrLUPGLwKh_hvtrfhJ9i4gEVwHTbIG5LdGDa=w640-h552\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith the advent of December I wanted to bake something festive. Normally in December I do like to bake a lot using Mincemeat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't be confused by mincemeat I don't mean hamburger. Mincemeat instead is a delicious combination of chopped dried fruits, apple, spirits, spice and suet, or butter (if you cannot get suet.)\u0026nbsp; I love the stuff and use it a lot all through the year, but most especially in December.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgKKYjSelEUb09Kyq5UsR8XXMpiOuMoUdAqPucPiU6rNxVLQ5xeQERLinpNww2K5wNgI9HKEIiJBNMeP-YG6VmbHIHxctdoqUzPDAoDrOqfcXblVHtmLXuMwRcKdT37vIoyQSRzMPoWE8tsz12q7eK8QmJZaQoGLrZxjOzts-gx_yz4B_IGm3_bUxOk=s3559\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"3045\" data-original-width=\"3559\" height=\"548\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgKKYjSelEUb09Kyq5UsR8XXMpiOuMoUdAqPucPiU6rNxVLQ5xeQERLinpNww2K5wNgI9HKEIiJBNMeP-YG6VmbHIHxctdoqUzPDAoDrOqfcXblVHtmLXuMwRcKdT37vIoyQSRzMPoWE8tsz12q7eK8QmJZaQoGLrZxjOzts-gx_yz4B_IGm3_bUxOk=w640-h548\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne way that I enjoy using it is in these Mincemeat Buns.\u0026nbsp; In the UK, they often call small cakes, or cupcakes . . .\u0026nbsp; buns.\u0026nbsp; This is Mary Berry's recipe.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI adapted it from one I found in her Complete Cookbook.\u0026nbsp; I cut the recipe in half because the original recipe made 32 buns.\u0026nbsp; I did not want that many.\u0026nbsp; I also adapted it to use both North American and British\/European measures.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjBQe0e1yRMO9d7JblEJsJvsARWrLuwL-L2Q8dlX4Uhqw2YNpfbSAKtJ82X4ToW64-OktJTQJ617MOtGTEyKatvSCvXfkdxMv82e7lYg3zdzwTLjuP50tegOa8MU4iGhd-cIrWgBgeltVyQIJ2ZHey0oopDVwnivwz6FZFFbxbuBcqlnBwSs3IB_Tl1=s500\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mincemeat\" border=\"0\" data-original-height=\"500\" data-original-width=\"500\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjBQe0e1yRMO9d7JblEJsJvsARWrLuwL-L2Q8dlX4Uhqw2YNpfbSAKtJ82X4ToW64-OktJTQJ617MOtGTEyKatvSCvXfkdxMv82e7lYg3zdzwTLjuP50tegOa8MU4iGhd-cIrWgBgeltVyQIJ2ZHey0oopDVwnivwz6FZFFbxbuBcqlnBwSs3IB_Tl1=w640-h640\" title=\"Mincemeat\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EGenerally speaking each year I will make my own Mincemeat using \u003Cb\u003E\u003Ca href=\"https:\/\/www.deliaonline.com\/recipes\/books\/delias-happy-christmas\/home-made-christmas-mincemeat?utm_source=rd\u0026amp;utm_medium=d\u0026amp;utm_campaign=otn\u0026amp;utm_content=from--recipes\/main-ingredient\/mincemeat\/home-made-christmas-mincemeat.html--to--node\/12378\" rel=\"nofollow\" target=\"_blank\"\u003Ethis recipe\u003C\/a\u003E\u003C\/b\u003E. It is Delia Smith's.\u0026nbsp; I have also made my own using this recipe for \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/11\/brandied-mincemeat.html\" rel=\"nofollow\" target=\"_blank\"\u003EBrandied Mincemeat,\u003C\/a\u003E\u003C\/b\u003E which comes from Nigel Slater.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFailing having my own I buy it. This is the type I buy here in Canada and it is available in the baking section of most of the major grocery shops here in Canada. In the US you can find it on \u003Cb\u003E\u003Ca href=\"https:\/\/www.amazon.com\/Robertsons-50172672-Traditional-Mincemeat-411g\/dp\/B002AEH6UQ\/ref=sr_1_1?keywords=Mincemeat\u0026amp;qid=1638381453\u0026amp;sr=8-1\" rel=\"nofollow\" target=\"_blank\"\u003EAmazon\u003C\/a\u003E\u003C\/b\u003E.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBut really it is very easy to make your own and I can promise you that you will use it all up!\u0026nbsp; I have an abundance of recipes for just that purpose here in my kitchen.\u0026nbsp;\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgi_0jPKbtWbs3ObS10oT12_PQgda8VxE_aTdEIKBn4ORY7-SOwhTB0BbcjPoq7OYT6bIv79ibEcbZlzP8pnVLRhKH-mJhRkFD3NrKspQFQ_DXBD8-fgpAkZVejLTIJNCGjE65kQmYntwXv9RuqnM17U9qdIa28cfsj4dacu4oy0ct0INMA25eOdDwc=s2997\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2770\" data-original-width=\"2997\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgi_0jPKbtWbs3ObS10oT12_PQgda8VxE_aTdEIKBn4ORY7-SOwhTB0BbcjPoq7OYT6bIv79ibEcbZlzP8pnVLRhKH-mJhRkFD3NrKspQFQ_DXBD8-fgpAkZVejLTIJNCGjE65kQmYntwXv9RuqnM17U9qdIa28cfsj4dacu4oy0ct0INMA25eOdDwc=w640-h592\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere are these delightful little spicy cakes to begin with, but that's not all.\u0026nbsp; A few other recipes which you might enjoy are\u0026nbsp; \u003Cb\u003EA\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/12\/apple-mincemeat-pudding.html\" rel=\"nofollow\" target=\"_blank\"\u003Epple and Mincemeat Pudding\u003C\/a\u003E\u003C\/b\u003E ( a delicious dessert!!),\u0026nbsp;\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2014\/11\/christmas-morning-breakfast-buns.html\" rel=\"nofollow\" target=\"_blank\"\u003E Christmas Morning Breakfast Buns\u003C\/a\u003E\u003C\/b\u003E (like cinnamon rolls but with a mincemeat filling.)\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThen there is\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2013\/12\/festive-apple-dumplings-with-spiced.html\" rel=\"nofollow\" target=\"_blank\"\u003E Festive Apple Dumplings \u003C\/a\u003E\u003C\/b\u003Ewith spiced Creme Anglaise, \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2011\/12\/marzipan-mincemeat-tea-loaf.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EMarzipan and Mincemeat Tea Loaf\u003C\/b\u003E\u003C\/a\u003E,\u0026nbsp; and then of course\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2009\/11\/mince-pies.html\" rel=\"nofollow\" target=\"_blank\"\u003E mince pies\u003C\/a\u003E\u003C\/b\u003E.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is just the tip of the iceberg when it comes to recipes on the blog which use mincemeat! Yes, I do love the stuff!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEij9MOW10tmVeFrlJRctQlax1X7vlHii6FEFsXqBvt2E-GKs1FXwZwZkQnMmbqLsFlzeohkUK-gNqRxnGjDimztJhvNZsgzAMRmBdE1hQjMJ4qq6p5wW7WkVxezKGMrTRGMPelaZeCJoXihaJoYiGV5gxBVpRpZHtuistlLDigcx3ceXVYyE6q947CF=s3179\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2884\" data-original-width=\"3179\" height=\"580\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEij9MOW10tmVeFrlJRctQlax1X7vlHii6FEFsXqBvt2E-GKs1FXwZwZkQnMmbqLsFlzeohkUK-gNqRxnGjDimztJhvNZsgzAMRmBdE1hQjMJ4qq6p5wW7WkVxezKGMrTRGMPelaZeCJoXihaJoYiGV5gxBVpRpZHtuistlLDigcx3ceXVYyE6q947CF=w640-h580\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI started using the Advent Calendar my friend Diana sent me this morning and I wanted a sweet treat to go along with my cup of tea.\u0026nbsp; It was a nice Gingerbread infusion today.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI remembered seeing these buns in Mary's cookbook and decided that today was the day I was going to finally baking them!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEixubRcFf6OGvt6bcy_dZMh8McGz_dN5ZcXnxDF8P3ztON_XyCyoXH4wvQlWa9IFX-HwY1mt_k7LEmsObKagCkgdWKWFqJVebi0bGx8WrWtAI9FnCZ4yGFCLrD2jXOjfGQ1S4LdzI8-15i7AZDbA4ecgt1h05uDN0vpQHwjYjBHS0fHmStBxCPiTdPv=s2498\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2329\" data-original-width=\"2498\" height=\"596\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEixubRcFf6OGvt6bcy_dZMh8McGz_dN5ZcXnxDF8P3ztON_XyCyoXH4wvQlWa9IFX-HwY1mt_k7LEmsObKagCkgdWKWFqJVebi0bGx8WrWtAI9FnCZ4yGFCLrD2jXOjfGQ1S4LdzI8-15i7AZDbA4ecgt1h05uDN0vpQHwjYjBHS0fHmStBxCPiTdPv=w640-h596\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne thing I noticed in the UK was that people didn't let not having a muffin tin stop them from making bakes like this.\u0026nbsp; They just drop the batter into paper cups and bake away.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe cakes are not quite as tall this way, but they do hold their shape as you can see from the photograph of the two buns on my tea plate below.\u0026nbsp; \u0026nbsp;I cooked half of them in my six cup muffin tin and half in just papers with excellent results.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgNRE6KqnMOu8yQCruU7YBihrlaHBRBh2XvqHSl4BC9nJMgdJ-Rejxb7gxuUr-nVEUDh6b0nEHCYv2sKeWDuVZ1iXPiO7EoGXYNUUembdsquHZFTS6jwJOl2Z7LurocwGh1DoTeeQrvzuqxHv9RFbjz7hGlgGbJtN1EQnCyjHv0zAVpP6aF_J1N7q-4=s4237\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2954\" data-original-width=\"4237\" height=\"446\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgNRE6KqnMOu8yQCruU7YBihrlaHBRBh2XvqHSl4BC9nJMgdJ-Rejxb7gxuUr-nVEUDh6b0nEHCYv2sKeWDuVZ1iXPiO7EoGXYNUUembdsquHZFTS6jwJOl2Z7LurocwGh1DoTeeQrvzuqxHv9RFbjz7hGlgGbJtN1EQnCyjHv0zAVpP6aF_J1N7q-4=w640-h446\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u0026nbsp;WHAT YOU NEED TO MAKE MINCEMEAT BUNS\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESimple ingredients put together in the most delicious way.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cul style=\"text-align: left;\"\u003E\u003Cli\u003Eprepared mincemeat\u003C\/li\u003E\u003Cli\u003Edried currents\u003C\/li\u003E\u003Cli\u003Ebutter, softened (just use at room temperature)\u003C\/li\u003E\u003Cli\u003Esugar (use finely granulated or castor sugar)\u003C\/li\u003E\u003Cli\u003Efree range egg\u003C\/li\u003E\u003Cli\u003Eself rising flour (I tell you how to easily make your own in the notes)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat is it. Six simple ingredients! No fuss no muss!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEj2H-TVbLHsJwRSOGYtL-vB8GWLPAmr_i_maks2_P9cL6TyFQfyTUCYKZs1zEjLBOFTNd1Vyj81gmIFEMVgzaEK2TcsjF17gvKs1koBu0IUuQJeGHZE3i6kxjzNZyXvqsJFlUNJGX7HF-XTv_-i7ZAuhBAJ-4_0zhiRu9xMtxutNH4cIqGVnynh5LHZ=s3049\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2942\" data-original-width=\"3049\" height=\"618\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEj2H-TVbLHsJwRSOGYtL-vB8GWLPAmr_i_maks2_P9cL6TyFQfyTUCYKZs1zEjLBOFTNd1Vyj81gmIFEMVgzaEK2TcsjF17gvKs1koBu0IUuQJeGHZE3i6kxjzNZyXvqsJFlUNJGX7HF-XTv_-i7ZAuhBAJ-4_0zhiRu9xMtxutNH4cIqGVnynh5LHZ=w640-h618\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003EHOW TO MAKE MINCEMEAT BUNS\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAs always, Mary's recipe is pretty fool proof.\u0026nbsp; You would expect nothing less from the doyenne of British baking!!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe GBBO just\u0026nbsp; has not been the same for me since she left. I know many agree with me. I tried watching the Canadian version of the same last night and it didn't do it for me either.\u0026nbsp; I need Mary Berry for full satisfaction!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI just trust her. She is nice and she knows her apples from her oranges.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi2a1bgUyU2rlx4e0vwogy3VnnRpY2BOvrwRIYE5cJpJ3Q7sJo_zHLSS4Gh0t355_5S0iRYsZOsgvwc22vSY0VcmRCbs4twbyd7n8DxUwNzZXp9iskD8Kp95Lr6VpgzqtDkYFPOTcYwvfTbUXuaWUvEXV6Dg-dUcOuGxGo0I4SUaJyFHXCxUOU6WNOT=s2650\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2568\" data-original-width=\"2650\" height=\"620\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEi2a1bgUyU2rlx4e0vwogy3VnnRpY2BOvrwRIYE5cJpJ3Q7sJo_zHLSS4Gh0t355_5S0iRYsZOsgvwc22vSY0VcmRCbs4twbyd7n8DxUwNzZXp9iskD8Kp95Lr6VpgzqtDkYFPOTcYwvfTbUXuaWUvEXV6Dg-dUcOuGxGo0I4SUaJyFHXCxUOU6WNOT=w640-h620\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will need to either butter a 12 hole muffin tin really well for these, or use 12 paper cases.\u0026nbsp; I used half and half so I could see how they worked either way.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey worked well both ways just so you know!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhlqNCPmKEanogZzUWqUv5VSm0BDnkJ3QX4-qEQXV7b71au-U4nTGPKhwkuLSnRnMDjhVncAgM2zoSPOnkTpXUxMR_T_yvv_Bmqh3DHbEkqL-dKvbhgGjApBTKjH-qpDw0S-hqEpJyokY-_D7oEllgG1ExzS6f01-jb1mcQ5M4DzgTO44a_jq9I6K6k=s2846\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"2846\" data-original-width=\"2815\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhlqNCPmKEanogZzUWqUv5VSm0BDnkJ3QX4-qEQXV7b71au-U4nTGPKhwkuLSnRnMDjhVncAgM2zoSPOnkTpXUxMR_T_yvv_Bmqh3DHbEkqL-dKvbhgGjApBTKjH-qpDw0S-hqEpJyokY-_D7oEllgG1ExzS6f01-jb1mcQ5M4DzgTO44a_jq9I6K6k=w634-h640\" title=\"Mary Berry's Mincemeat Buns\" width=\"634\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor these Mary employs the all-in-one method.\u0026nbsp; That is simply bunging all of the ingredients in a bowl and whisking them together with an electric whisk until they are perfectly blended.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENothing could be easier.\u0026nbsp; I put the butter in first, then the sugar, flour, egg, mincemeat and currants and then just beat it all together. You can scrape the sides of the bowl down once or twice with a spatula just to be sure everything is in there.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhC1X86t9qjniCfPv9V4gkfX6tLqT85mrbYtpnX2akfHfEcUrL2z6JloVKTsxClq8jMhpfB0Wezj16l05EQcUhyKXlQNp8kXCbLHQV9A5IVfgRgomk-DLWRI3PUBiTMbV_vGSw0QkNksuOdPswvo0fFwu0M93ZP15nfw25iYbCP6lENAGRkhctf5YVL=s3707\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"3284\" data-original-width=\"3707\" height=\"566\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhC1X86t9qjniCfPv9V4gkfX6tLqT85mrbYtpnX2akfHfEcUrL2z6JloVKTsxClq8jMhpfB0Wezj16l05EQcUhyKXlQNp8kXCbLHQV9A5IVfgRgomk-DLWRI3PUBiTMbV_vGSw0QkNksuOdPswvo0fFwu0M93ZP15nfw25iYbCP6lENAGRkhctf5YVL=w640-h566\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd that's it, just divide the batter between your muffin\/bun tin holes or paper cases and pop into the oven to bake.\u0026nbsp; 25 to 30 minutes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETry not to drool at the smells that will start emanating from your oven!\u0026nbsp; \u0026nbsp;These quite simply smell gorgeous!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEj-VKq45zudj0Bi1-w5KIcBEJ_yPPhkyLuyRdjTaKQ58Kak5bTZ7v_UsYadJJxACoAoXEg3Gug5Lw0CQRdnsUJ5V7Q3ZyDnQFXapBiK31iiA9e7WDxONX0mL63eiQwZb-Eu9Cttg7jDa6SsTKnxEq-ZgyHaCJrgNdBYXm9sfY7CbdP4xS8zSG0JF1j6=s3820\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"3106\" data-original-width=\"3820\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEj-VKq45zudj0Bi1-w5KIcBEJ_yPPhkyLuyRdjTaKQ58Kak5bTZ7v_UsYadJJxACoAoXEg3Gug5Lw0CQRdnsUJ5V7Q3ZyDnQFXapBiK31iiA9e7WDxONX0mL63eiQwZb-Eu9Cttg7jDa6SsTKnxEq-ZgyHaCJrgNdBYXm9sfY7CbdP4xS8zSG0JF1j6=w640-h520\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey are done when they are golden brown and a the tops spring back when lightly touched.\u0026nbsp; It may or may not take a tiny bit longer than the time suggested in the recipe.\u0026nbsp; Test to be sure.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA toothpick inserted in the center also comes out clean.\u0026nbsp; Pop them onto a wire rack to cool completely before dusting with some icing sugar to serve and enjoy!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEg6BQ4Ai6py9sPPsYh54eSZL5SCHEyBpb6myCGUMYCM3GXOJR-TwiOTj4TknxCZw0BauvLVq0WeyzcfUXlT2UFROzlNh7iFjlrDEEfDLtVeZUKyaYiX0Zh7TIJaqudneFFnwtrkfgMF4jX5kgkED0wxPReC4ffAN2fNhHDFpi0OOBZdjoo89sa2ZCIz=s3849\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"3150\" data-original-width=\"3849\" height=\"524\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEg6BQ4Ai6py9sPPsYh54eSZL5SCHEyBpb6myCGUMYCM3GXOJR-TwiOTj4TknxCZw0BauvLVq0WeyzcfUXlT2UFROzlNh7iFjlrDEEfDLtVeZUKyaYiX0Zh7TIJaqudneFFnwtrkfgMF4jX5kgkED0wxPReC4ffAN2fNhHDFpi0OOBZdjoo89sa2ZCIz=w640-h524\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese are so simple and yet so pretty.\u0026nbsp; I dusted them with some icing sugar because I think, especially during the holidays, a little bit of icing sugar dresses most sweet things up perfectly!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOh, I am missing my Christmas decorations from the UK.\u0026nbsp; I try not to think about them, but I can't help it really.\u0026nbsp; I\u0026nbsp; suppose in time I will build things up again.\u0026nbsp; Fingers crossed.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't let my lack of festive decor put you off from baking these fabulous cakes. Just don't.\u0026nbsp; You will be missing out on something really tasty if you do.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjI1DgITBR1IcR5kpqflTcSmCIJ__OIplmap_lhlkVjWOTd1ytE2g0RJrtOvqUMDz8UDv02WfRCFO0_qAsMYYkkHpujlnQu968DY5e2zSY_DR9Bn5NE4uEMrbhkaDh3F1SdzvVqYLZe4hb9BFL65zW95cBiW6SnZw27Hny215RWVbpJqBrxIpPRKIE9=s3218\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" border=\"0\" data-original-height=\"3166\" data-original-width=\"3218\" height=\"630\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjI1DgITBR1IcR5kpqflTcSmCIJ__OIplmap_lhlkVjWOTd1ytE2g0RJrtOvqUMDz8UDv02WfRCFO0_qAsMYYkkHpujlnQu968DY5e2zSY_DR9Bn5NE4uEMrbhkaDh3F1SdzvVqYLZe4hb9BFL65zW95cBiW6SnZw27Hny215RWVbpJqBrxIpPRKIE9=w640-h630\" title=\"Mary Berry's Mincemeat Buns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMincemeat Buns For an ‘elevenses’ treat or after-school snack, these buns are a delicious alternative to mince-pies but still pack a festive punch.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EThe recipe makes enough buns to keep hungry young yummies happy for a couple of days and they couldn’t be easier to make, so they are also ideal for getting the children to help mix them up during the holidays!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI expect I shall bake these several times in the coming weeks. Yes, they are\u003Ci\u003E that\u003C\/i\u003E good!\u0026nbsp; I also have it on good authority that they taste awfully nice with a healthy dollop of Brandy sauce on top.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAF7CSUZdAAaoXXRcj5oMXJYbp9DrUizCwaqWbix2D97K2UImFUzDwDddrkvZ5x28Y6i6agiAxx5PPtQowwsjZp0tFovyWVwABm2Sna1SD1Ra8isLqB7vw9ieiIyhDc-HxUGYNzRqXtghE2Eip4vkzvrLUPGLwKh_hvtrfhJ9i4gEVwHTbIG5LdGDa=w640-h552\",\"name\":\"Mary Berry's Mincemeat Buns\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT35M\",\"description\":\"These little cakes are delicious.  Moist, fruity and nicely spiced! Quick and easy to make as well!\",\"yield\":\"12\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"6 ounces (170g) prepared mincemeat\",\"3\/4 cup (4 ounces) dried currants\",\"1 large free range egg\",\"1\/3 cup + 1 TBS (75g) finely granulated sugar (castor sugar)\",\"1\/3 cup (75g) butter at room temperature\",\"1 cup - 1 TBS (125g) self raising flour (see notes)\"],\"recipeInstructions\":[\"Preheat the oven to 325*F\/160*C\/gas mark 3.  Have ready 12 paper cases or a 12 cup muffin tin. (you don't need to put the cases in a tin, they will cook properly just as is if you place them on a baking sheet.) If using a tin, butter it well.\",\"Combine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined.\",\"Divide equally amongst your muffin cups\/paper cases.\",\"Bake for 25 to 30 minutes until golden brown and springy to the touch.  Transfer to a wire rack and allow to cool completely.\",\"These are very pretty served dusted with icing sugar.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4638380016465\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ==\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white; border: 6px double rgb(102, 114, 229); max-width: 620px;\"\u003E\u003Cdiv class=\"ccm-image\" style=\"border-bottom-color: rgb(102, 119, 238);\"\u003E\u003Cimg alt=\"Mary Berry's Mincemeat Buns\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAF7CSUZdAAaoXXRcj5oMXJYbp9DrUizCwaqWbix2D97K2UImFUzDwDddrkvZ5x28Y6i6agiAxx5PPtQowwsjZp0tFovyWVwABm2Sna1SD1Ra8isLqB7vw9ieiIyhDc-HxUGYNzRqXtghE2Eip4vkzvrLUPGLwKh_hvtrfhJ9i4gEVwHTbIG5LdGDa=w640-h552\" title=\"Mary Berry's Mincemeat Buns\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" style=\"background: rgb(102, 119, 238); color: white;\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003EMary Berry's Mincemeat Buns\u003C\/h3\u003E        \u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E12\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242); border-color: rgb(0, 0, 0); border-style: dashed; color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 35 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThese little cakes are delicious.  Moist, fruity and nicely spiced! Quick and easy to make as well!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E6 ounces (170g) prepared mincemeat (scant 3\/4 cup)\u003C\/li\u003E\u003Cli\u003E3\/4 cup (115g) dried currants\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E1 large free-range egg\u003C\/li\u003E\u003Cli\u003E1\/3 cup + 1 TBS (75g) finely granulated sugar (castor sugar)\u003C\/li\u003E\u003Cli\u003E1\/3 cup (75g) butter at room temperature\u003C\/li\u003E\u003Cli\u003E1 cup - 1 TBS (125g) self raising flour (see notes)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 325*F\/160*C\/gas mark 3. Have ready 12 paper cases or a 12 cup muffin tin. (you don't need to put the cases in a tin, they will cook properly just as is if you place them on a baking sheet.) If using a tin, butter it well.\u003C\/li\u003E\u003Cli\u003ECombine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined.\u003C\/li\u003E\u003Cli\u003EDivide equally amongst your muffin cups\/paper cases.\u003C\/li\u003E\u003Cli\u003EBake for 25 to 30 minutes until golden brown and springy to the touch. Transfer to a wire rack and allow to cool completely.\u003C\/li\u003E\u003Cli\u003EThese are very pretty served dusted with icing sugar.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\" style=\"color: black;\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003ENotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003EYou can easily make your own self rising flour.  For each cup of flour, measure out 1 cup and add 1 1\/2 tsp baking powder and a pinch of salt. Whisk well together. I make mine 3 to 4 cups at a time so I have it ready to use whenever I need it.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"background: rgb(110, 59, 92); color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!  \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgc0eoYtZDs9BIZCin_h_f5qtxCcy0Xkhoj6Jc_-5-NhNGe-9kA1gKeKVPPhzsj12FrLzDU0hl1xG5FAZLq_8iItAUARQrN6ZJDcP0HMoXf-Ni37bB9o8Qtk5br1eO26UwbgqiYGJPuJ3BRWpgFZPSwNYp6T3Tz3eG25H9gVze3DtM80JdZrkGeUJcU=s500\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"500\" data-original-width=\"405\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgc0eoYtZDs9BIZCin_h_f5qtxCcy0Xkhoj6Jc_-5-NhNGe-9kA1gKeKVPPhzsj12FrLzDU0hl1xG5FAZLq_8iItAUARQrN6ZJDcP0HMoXf-Ni37bB9o8Qtk5br1eO26UwbgqiYGJPuJ3BRWpgFZPSwNYp6T3Tz3eG25H9gVze3DtM80JdZrkGeUJcU=s600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\nI am really happy to announce that my newest cookbook is now available for pre-order on Amazon! To find out more \u003Cb\u003E\u003Ca href=\"https:\/\/amzn.to\/32xZKCx\" rel=\"nofollow\" target=\"_blank\"\u003Eyou can click here\u003C\/a\u003E\u003C\/b\u003E.\u0026nbsp; Its quite a bit smaller than my last cookbook and much lower in price.\u0026nbsp; It contains some of the most beloved recipes in British baking, ranging across the scope of\u0026nbsp; Wales, Northern Ireland, England and Scotland.\u0026nbsp; Sweet, savory and everything in between, plus all of the measures are in both North American and Metric!\u0026nbsp; Its been hard keeping this a secret all these months!\u0026nbsp; I had a lot of fun writing it and I just know you are going to have a lot of fun baking from it!\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7056825194457095268\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/12\/mary-berrys-mincemeat-buns.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7056825194457095268"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7056825194457095268"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/12\/mary-berrys-mincemeat-buns.html","title":"Mary Berry's Mincemeat Buns"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgAF7CSUZdAAaoXXRcj5oMXJYbp9DrUizCwaqWbix2D97K2UImFUzDwDddrkvZ5x28Y6i6agiAxx5PPtQowwsjZp0tFovyWVwABm2Sna1SD1Ra8isLqB7vw9ieiIyhDc-HxUGYNzRqXtghE2Eip4vkzvrLUPGLwKh_hvtrfhJ9i4gEVwHTbIG5LdGDa=s72-w640-h552-c","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1623850946237549498"},"published":{"$t":"2020-07-12T04:00:00.002+01:00"},"updated":{"$t":"2022-01-29T22:49:10.701+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"}],"title":{"type":"text","$t":"Golden Syrup Puddings"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-G1CW2cAdKxU\/Xwm-DSGjK2I\/AAAAAAAC9sI\/ZAG9pY3p69UQG9bK-92J04XWMknAdNHCwCLcBGAsYHQ\/s1600\/best%2Bbest%2Bcover.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1568\" data-original-width=\"1600\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-G1CW2cAdKxU\/Xwm-DSGjK2I\/AAAAAAAC9sI\/ZAG9pY3p69UQG9bK-92J04XWMknAdNHCwCLcBGAsYHQ\/w640-h626\/best%2Bbest%2Bcover.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGolden Syrup Puddings.\u0026nbsp; This is one of my husbands absolute favourite desserts.\u0026nbsp; Its very old school and very reminiscent of the type of dessert which might have been served to him at the end of a school dinner during his school days.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe loved his school dinners. I think I might have as well.\u0026nbsp; His mother never cooked a hot meal at night. She totally relied on him being fed with school dinners.\u0026nbsp; A lot of family's were like that during and after the war in the UK.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WmjiOMYU4xc\/Xwm9ZjMkrrI\/AAAAAAAC9q4\/0NaTm8WnCOMDEzMbyKf5IgdJI1qxW_3iACLcBGAsYHQ\/s1600\/Best%2BCover%2BPudding.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1590\" data-original-width=\"1600\" height=\"635\" src=\"https:\/\/1.bp.blogspot.com\/-WmjiOMYU4xc\/Xwm9ZjMkrrI\/AAAAAAAC9q4\/0NaTm8WnCOMDEzMbyKf5IgdJI1qxW_3iACLcBGAsYHQ\/w640-h635\/Best%2BCover%2BPudding.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOld fashioned and comforting, it was well worth getting through overcooked cabbage and boiled mystery meat if you knew this was waiting for you at the end!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe promise of a bit of something sweet can make almost anything bearable.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jTCqfB-PeZc\/Xwm9OFhvXLI\/AAAAAAAC9q0\/9-UgTFu4gDIT9ICSuXxLqlCciheQNRniACLcBGAsYHQ\/s1600\/Cover%2BPudding.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1462\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/1.bp.blogspot.com\/-jTCqfB-PeZc\/Xwm9OFhvXLI\/AAAAAAAC9q0\/9-UgTFu4gDIT9ICSuXxLqlCciheQNRniACLcBGAsYHQ\/w640-h584\/Cover%2BPudding.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is very similar to a dessert we have in Canada called Pudding Chomeur, which is made with maple syrup. Maple syrup is the syrup of Canadians.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt runs through our veins. If you cut us that's what leaks out.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TG9TgrAS150\/Xwm9aPkox3I\/AAAAAAAC9q8\/UXUoJZXcRhQvYxDXCjKYMLrlicRx1Ib7QCLcBGAsYHQ\/s1600\/IMG_4249.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1472\" data-original-width=\"1600\" height=\"587\" src=\"https:\/\/1.bp.blogspot.com\/-TG9TgrAS150\/Xwm9aPkox3I\/AAAAAAAC9q8\/UXUoJZXcRhQvYxDXCjKYMLrlicRx1Ib7QCLcBGAsYHQ\/w640-h587\/IMG_4249.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHere in the UK you are more likely to strike a vein of Golden Syrup.\u0026nbsp; Its a very British ingredient.\u0026nbsp; It is very similar to corn syrup and you can use that instead.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGolden syrup has a very distinctive pronounced buttery caramel flavour.\u0026nbsp; That's because corn syrup is made from corn starch and golden syrup is made from sugar!\u0026nbsp; Caramelised sugar.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YyI9DxUcrnM\/Xwm9ffitzGI\/AAAAAAAC9rE\/MKuOHCUuUJ4wQ7_EMB-Q0OlbPbNFd_wnACLcBGAsYHQ\/s1600\/IMG_4251.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"929\" data-original-width=\"1600\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-YyI9DxUcrnM\/Xwm9ffitzGI\/AAAAAAAC9rE\/MKuOHCUuUJ4wQ7_EMB-Q0OlbPbNFd_wnACLcBGAsYHQ\/w640-h370\/IMG_4251.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a self saucing pudding. You end up magically with a cake on top and a thick sweet sauce on the bottom\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zVafG1MIHYE\/Xwm9lgdm7hI\/AAAAAAAC9rQ\/adWM-FxZhb8OXChxrDy9syeELxYiTZYngCLcBGAsYHQ\/s1600\/IMG_4252.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1503\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-zVafG1MIHYE\/Xwm9lgdm7hI\/AAAAAAAC9rQ\/adWM-FxZhb8OXChxrDy9syeELxYiTZYngCLcBGAsYHQ\/w640-h600\/IMG_4252.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI adapted the recipe from one I found in one of my absolute favourite cookery books.\u0026nbsp; Every Day, by Bill Granger.\u0026nbsp; I love Bill Grangers recipes.\u0026nbsp; He's Australian.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou do have to fiddle a bit with his measurements, because they are Aussie, and there is a slight difference, but\u0026nbsp; no worries, I've done the fussing for you and the measurements you see here are what work.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_u2TnwOCPfw\/Xwm9kF8nfJI\/AAAAAAAC9rM\/IVw2nDuJJOsdBo61wDMPPQuXY1oHJspxQCLcBGAsYHQ\/s1600\/IMG_4253.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1526\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-_u2TnwOCPfw\/Xwm9kF8nfJI\/AAAAAAAC9rM\/IVw2nDuJJOsdBo61wDMPPQuXY1oHJspxQCLcBGAsYHQ\/w640-h610\/IMG_4253.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey should call it surprise pudding . . .\u0026nbsp; looking at that you think to yourself, hmmm . . .\u0026nbsp; cake.\u0026nbsp; And not even any icing.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FLoEwyVRPOw\/Xwm9oWHugII\/AAAAAAAC9rU\/zxOU8YQ6N-QFqS2BQj_moi10u2hwtpCtQCLcBGAsYHQ\/s1600\/IMG_4254.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1581\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/1.bp.blogspot.com\/-FLoEwyVRPOw\/Xwm9oWHugII\/AAAAAAAC9rU\/zxOU8YQ6N-QFqS2BQj_moi10u2hwtpCtQCLcBGAsYHQ\/w640-h632\/IMG_4254.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThen you dig your spoon into it pulling up from the bottom and SURPRISE!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-V5vubi9yUGc\/Xwm9srxpMvI\/AAAAAAAC9rc\/N4yRFehXB_4vVFvvwVEUd_SEBWPDhjVqgCLcBGAsYHQ\/s1600\/IMG_4255.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1075\" data-original-width=\"1600\" height=\"427\" src=\"https:\/\/1.bp.blogspot.com\/-V5vubi9yUGc\/Xwm9srxpMvI\/AAAAAAAC9rc\/N4yRFehXB_4vVFvvwVEUd_SEBWPDhjVqgCLcBGAsYHQ\/w640-h427\/IMG_4255.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is much more than just cake, and it needs no icing whatsoever!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Adk-wQyOlKU\/Xwm9w89WsKI\/AAAAAAAC9rk\/qTerjWNsaZw8zsjpP9-98TY8rq4_OxttACLcBGAsYHQ\/s1600\/IMG_4259.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1515\" data-original-width=\"1600\" height=\"605\" src=\"https:\/\/1.bp.blogspot.com\/-Adk-wQyOlKU\/Xwm9w89WsKI\/AAAAAAAC9rk\/qTerjWNsaZw8zsjpP9-98TY8rq4_OxttACLcBGAsYHQ\/w640-h605\/IMG_4259.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA scoop of vanilla icecream goes very well however, as does pouring cream and I dare say warm custard would also be nice.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ktkIvuh6ydE\/Xwm91dScehI\/AAAAAAAC9rs\/0NZgW5kHd_s6HmTHg5IMmE6QyW_pgWsmACLcBGAsYHQ\/s1600\/IMG_4261.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1600\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-ktkIvuh6ydE\/Xwm91dScehI\/AAAAAAAC9rs\/0NZgW5kHd_s6HmTHg5IMmE6QyW_pgWsmACLcBGAsYHQ\/w640-h400\/IMG_4261.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat's a photo of his on the far right. Mine was not quite as dark.\u0026nbsp; Perhaps his sugar was more brown?\u0026nbsp; I don't know.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could try muscovado sugar and see what happens.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Bwq11j_OtuE\/Xwm94Ggm-eI\/AAAAAAAC9rw\/RzsFFrKf3mAwgcLYy_f6IdAqA7cA8_jmgCLcBGAsYHQ\/s1600\/IMG_4262.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1363\" data-original-width=\"1600\" height=\"544\" src=\"https:\/\/1.bp.blogspot.com\/-Bwq11j_OtuE\/Xwm94Ggm-eI\/AAAAAAAC9rw\/RzsFFrKf3mAwgcLYy_f6IdAqA7cA8_jmgCLcBGAsYHQ\/w640-h544\/IMG_4262.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe cake itself is highly flavoured with warm ginger and vanilla.\u0026nbsp; That is somewhat of a surprise, because you are expecting caramel\u0026nbsp; . . .\u0026nbsp; but instead you get ginger caramel.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UFkCVosaALU\/Xwm95niAGaI\/AAAAAAAC9r0\/0e0DYNNx1Pod1PeZOdppyLEN7C5F6jwyQCLcBGAsYHQ\/s1600\/IMG_4263.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-UFkCVosaALU\/Xwm95niAGaI\/AAAAAAAC9r0\/0e0DYNNx1Pod1PeZOdppyLEN7C5F6jwyQCLcBGAsYHQ\/w640-h594\/IMG_4263.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis smells heavenly when it is baking\u0026nbsp; . . .\u0026nbsp; you almost can't wait to dig your spoon in, but do wait a few minutes as the sauce can burn your mouth . . . just sayin'\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ndcw44kkcAo\/Xwm98T0ElBI\/AAAAAAAC9r4\/gDkiyun_ac4pC8zzZXC6xmeWEBUmNYk1wCLcBGAsYHQ\/s1600\/IMG_4264.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1258\" data-original-width=\"1600\" height=\"501\" src=\"https:\/\/1.bp.blogspot.com\/-ndcw44kkcAo\/Xwm98T0ElBI\/AAAAAAAC9r4\/gDkiyun_ac4pC8zzZXC6xmeWEBUmNYk1wCLcBGAsYHQ\/w640-h501\/IMG_4264.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI wish I had four matching baking dishes. Todd and I, having gotten married late in life and both having begun over again with practically nothing but suitcases don't have four matching baking dishes.\u0026nbsp; When you eat at ours you get what you get . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VOw2J4LH51k\/Xwm9_9MGl6I\/AAAAAAAC9sA\/bWv9GrdXCeQA6Ay4Qq6MSgDtpzxA10k8wCLcBGAsYHQ\/s1600\/IMG_4265.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1437\" data-original-width=\"1600\" height=\"573\" src=\"https:\/\/1.bp.blogspot.com\/-VOw2J4LH51k\/Xwm9_9MGl6I\/AAAAAAAC9sA\/bWv9GrdXCeQA6Ay4Qq6MSgDtpzxA10k8wCLcBGAsYHQ\/w640-h573\/IMG_4265.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI do so like these little stripey ones however.\u0026nbsp; I think they are quite pretty don't you? Besides its not the dish that counts so much as whats actually in the dish!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-G1CW2cAdKxU\/Xwm-DSGjK2I\/AAAAAAAC9sI\/ZAG9pY3p69UQG9bK-92J04XWMknAdNHCwCLcBGAsYHQ\/w640-h626\/best%2Bbest%2Bcover.JPG\",\"name\":\"Golden Syrup Puddings\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT30M\",\"description\":\"These are delicious, very old school. Comfort food puddings that create their own sauce. Flavoured with ginger, vanilla and golden syrup.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"140g self raising flour (1 cup)\",\"1 tsp ground ginger\",\"100g soft light brown sugar (1\/2 cup packed)\",\"60g unsalted butter, melted (1\/4 cup)\",\"1 large free range egg, lightly beaten\",\"125ml milk (1\/2 cup)\",\"1 TBS golden syrup\",\"1 tsp vanilla extract\",\"100g soft light brown sugar (1\/2 cup packed)\",\"2 TBS golden syrup\",\"310ml boiling water (1 1\/4 cups)\",\"vanilla bean ice cream or pouring cream\"],\"recipeInstructions\":[\"Preheat the oven to 190*C\/375*F\/ gas mark 5. Butter 4 deep oven proof dishes, each capable of holding a generous cup. (9 fluid ounces\/240ml) Set onto a baking tray.\",\"Whisk the flour, ginger, and sugar together in a bowl. Whisk together the egg, milk, melted butter, golden syrup and vanilla. Add all at once to the dry ingredients and whisk together until smooth and well combined.\",\"Divide the batter between the four cups.\",\"Whisk together the brown sugar, boiling water and golden syrup for the sauce. Divide between the four cups carefully, pouring it over top of the batter using the back of a spoon to diffuse it somewhat so it doesn't break apart the batter.\",\"Bake in the preheated oven for 20 minutes, until the sponge has risen and is golden brown.\",\"Serve warm with ice cream or pouring cream.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4643496174777\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/1.bp.blogspot.com\/-G1CW2cAdKxU\/Xwm-DSGjK2I\/AAAAAAAC9sI\/ZAG9pY3p69UQG9bK-92J04XWMknAdNHCwCLcBGAsYHQ\/w640-h626\/best%2Bbest%2Bcover.JPG\" title=\"Golden Syrup Puddings\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EGolden Syrup Puddings\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThese are delicious, very old school. Comfort food puddings that create their own sauce. Flavoured with ginger, vanilla and golden syrup.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003Efor the puddings:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E140g self raising flour (1 cup)\u003C\/li\u003E\u003Cli\u003E1 tsp ground ginger\u003C\/li\u003E\u003Cli\u003E100g soft light brown sugar (1\/2 cup packed)\u003C\/li\u003E\u003Cli\u003E60g unsalted butter, melted (1\/4 cup)\u003C\/li\u003E\u003Cli\u003E1 large free range egg, lightly beaten\u003C\/li\u003E\u003Cli\u003E125ml milk (1\/2 cup)\u003C\/li\u003E\u003Cli\u003E1 TBS golden syrup\u003C\/li\u003E\u003Cli\u003E1 tsp vanilla extract\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003Efor the sauce:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E100g soft light brown sugar (1\/2 cup packed)\u003C\/li\u003E\u003Cli\u003E2 TBS golden syrup\u003C\/li\u003E\u003Cli\u003E310ml boiling water (1 1\/4 cups)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003Eto serve:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003Evanilla bean ice cream or pouring cream\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5. Butter 4 deep oven proof dishes, each capable of holding a generous cup. (9 fluid ounces\/240ml) Set onto a baking tray.\u003C\/li\u003E\u003Cli\u003EWhisk the flour, ginger, and sugar together in a bowl. Whisk together the egg, milk, melted butter, golden syrup and vanilla. Add all at once to the dry ingredients and whisk together until smooth and well combined.\u003C\/li\u003E\u003Cli\u003EDivide the batter between the four cups.\u003C\/li\u003E\u003Cli\u003EWhisk together the brown sugar, boiling water and golden syrup for the sauce. Divide between the four cups carefully, pouring it over top of the batter using the back of a spoon to diffuse it somewhat so it doesn't break apart the batter.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 20 minutes, until the sponge has risen and is golden brown.\u003C\/li\u003E\u003Cli\u003EServe warm with ice cream or pouring cream.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 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type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eRri95pkZDw\/Xwm-BxYPVKI\/AAAAAAAC9sE\/73ZlHwf4LB0N29-ZISyulpTD4Q3mYfnPACLcBGAsYHQ\/s1600\/IMG_4266.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Golden Syrup Puddings\" border=\"0\" data-original-height=\"1493\" data-original-width=\"1600\" height=\"595\" src=\"https:\/\/1.bp.blogspot.com\/-eRri95pkZDw\/Xwm-BxYPVKI\/AAAAAAAC9sE\/73ZlHwf4LB0N29-ZISyulpTD4Q3mYfnPACLcBGAsYHQ\/w640-h595\/IMG_4266.JPG\" title=\"Golden Syrup Puddings\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you are looking for a simple pudding, homey and comforting, this be your dessert! Enjoy!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp; This content (written and \nphotography) is the sole property of The English Kitchen. Any reposting \nor misuse is not permitted. If you are reading this elsewhere, please \nknow that it is stolen content and you may report it to me at: \nmariealicejoan at aol dot com Thanks so much for visiting. Do come \nagain!\u0026nbsp;\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1623850946237549498\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/07\/golden-syrup-puddings.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1623850946237549498"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1623850946237549498"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/07\/golden-syrup-puddings.html","title":"Golden Syrup Puddings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-G1CW2cAdKxU\/Xwm-DSGjK2I\/AAAAAAAC9sI\/ZAG9pY3p69UQG9bK-92J04XWMknAdNHCwCLcBGAsYHQ\/s72-w640-h626-c\/best%2Bbest%2Bcover.JPG","height":"72","width":"72"},"thr$total":{"$t":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3423561171616959974"},"published":{"$t":"2017-01-22T04:00:00.001+00:00"},"updated":{"$t":"2022-02-09T14:57:27.258+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Small Batch Chocolate Chip Muffins"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vmBnpIYO-8k\/WINxAJHNNbI\/AAAAAAAAroY\/HCTFMJPO6N0iVQvH_Gjy_28khqYXfGcRwCLcB\/s1600\/DSCN0612.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-vmBnpIYO-8k\/WINxAJHNNbI\/AAAAAAAAroY\/HCTFMJPO6N0iVQvH_Gjy_28khqYXfGcRwCLcB\/w640-h624\/DSCN0612.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI really, really like muffins. \u0026nbsp; I really, really, REALLY like chocolate chip muffins, and not the double chocolate chip muffins, but the yellow buttery cake type of chocolate chip muffins.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Db6UTLjWOa8\/WINxG_18gBI\/AAAAAAAAroc\/NUCaqGdsfHEVNZhzi1vWdNbvP0DxaEs5QCLcB\/s1600\/DSCN0613.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-Db6UTLjWOa8\/WINxG_18gBI\/AAAAAAAAroc\/NUCaqGdsfHEVNZhzi1vWdNbvP0DxaEs5QCLcB\/w627-h640\/DSCN0613.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"627\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is an EXCELLENT recipe for those.\u0026nbsp; It might look like a very basic muffin, and it is.\u0026nbsp; Simple ingredients.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESimple to put together\u0026nbsp; . . . but that is where simple ends because this muffin is anything\u0026nbsp; but simple when it comes to taste.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cpMlaZzhifQ\/WINxHkHMd3I\/AAAAAAAArog\/G3lDILszY6AXXzBIHQicgj_FdrMj7B_zACLcB\/s1600\/DSCN0614.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"605\" src=\"https:\/\/1.bp.blogspot.com\/-cpMlaZzhifQ\/WINxHkHMd3I\/AAAAAAAArog\/G3lDILszY6AXXzBIHQicgj_FdrMj7B_zACLcB\/w640-h605\/DSCN0614.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMoist and buttery and stogged full of chocolate chips, this is the most delicious chocolate chip muffin you could ever want to eat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo delicious its dangerous, but no worries there because it only makes six muffins. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-QCS-Gbf4lU8\/WINxOs_N_jI\/AAAAAAAAroo\/e7w-dk-RhcIPnboxCkWnaWzkyzNYgxPjQCLcB\/s1600\/DSCN0615.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-QCS-Gbf4lU8\/WINxOs_N_jI\/AAAAAAAAroo\/e7w-dk-RhcIPnboxCkWnaWzkyzNYgxPjQCLcB\/w634-h640\/DSCN0615.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"634\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nJust enough for a small family like us, just the two of us. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can double it if you wish, but if you are looking for a small batch recipe, that only makes a half a dozen muffins and is tremendously delicious . . . this IS the one for you! \u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ya3x3YdKkA8\/WINxiCqPcqI\/AAAAAAAAro0\/197F6dY8XmwpMI6k-zEJEONidepC3tawwCLcB\/s1600\/DSCN0618.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"528\" src=\"https:\/\/3.bp.blogspot.com\/-ya3x3YdKkA8\/WINxiCqPcqI\/AAAAAAAAro0\/197F6dY8XmwpMI6k-zEJEONidepC3tawwCLcB\/w640-h528\/DSCN0618.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can't believe I am telling you this, but\u0026nbsp; . . .\u0026nbsp; true confessions here.\u0026nbsp; I baked them this morning and have eaten two already.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese are dangerously good and now you know why I only bake six at a time. \u0026nbsp; I cannot be trusted with any more than that.\u0026nbsp; The simple truth. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-By_kF24w29E\/WINxyG4nEFI\/AAAAAAAArpE\/f_IRYBH48x4OG16CDDScm5nTFLf5Ypy9ACLcB\/s1600\/DSCN0621.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-By_kF24w29E\/WINxyG4nEFI\/AAAAAAAArpE\/f_IRYBH48x4OG16CDDScm5nTFLf5Ypy9ACLcB\/w637-h640\/DSCN0621.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"637\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E*Small Batch Chocolate Chip Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6 medium muffins\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n(or 12 mini muffins)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/small-batch-chocolate-chip-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is a really, really good chocolate chip muffin.\u0026nbsp;\u0026nbsp; You can double the \nrecipe quite successfully if you want more, but six muffins are just \nright for us.\u0026nbsp; They also freeze very well.\u0026nbsp; Just thaw for about 25 \nseconds in the microwave.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n140g plain flour (1 cup)\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n85g of butter (1\/3 cup)\u003C\/div\u003E\n100g sugar (1\/2 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n1 tsp vanilla\u003C\/div\u003E\n120g sour cream or yogurt (1\/2 cup)\u003C\/div\u003E\n90g semi sweet chocolate chips (1\/2 cup)\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-1pHtqngSnZs\/WINyG4_5IFI\/AAAAAAAArpY\/kDw52o3iSpcA01GJTrWLZSmXixYiKHIzgCLcB\/s1600\/DSCN0623.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"627\" src=\"https:\/\/4.bp.blogspot.com\/-1pHtqngSnZs\/WINyG4_5IFI\/AAAAAAAArpY\/kDw52o3iSpcA01GJTrWLZSmXixYiKHIzgCLcB\/w640-h627\/DSCN0623.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a six cup muffin tray with paper liners, or butter really well.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nCream\n together the butter and sugar until light and fluffy.\u0026nbsp; Beat in the egg \nand vanilla.\u0026nbsp; Sift together the flour, salt and baking powder.\u0026nbsp;\u0026nbsp; Add to \nthe creamed mixture alternately with the sour cream,mixing just to \ncombine.\u0026nbsp; Stir in the chocolate chips.\u0026nbsp; Divide the batter between the \nmuffin cups, filling 2\/3 full.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nBake for 15 to 18 minutes \nuntil well risen and golden brown.\u0026nbsp; (9 to 12 minutes for mini muffins)\u0026nbsp; \nRemove to a wire rack and cool.\u0026nbsp; Delicious served fresh and slightly \nwarm.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-MGceGiJhLCk\/WINx5VaV9zI\/AAAAAAAArpM\/1XfYpy08VBAkuGCoBpGweSdKVB2OOpvlACLcB\/s1600\/DSCN0622.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Small Batch Chocolate Chip Muffins\" border=\"0\" height=\"304\" src=\"https:\/\/3.bp.blogspot.com\/-MGceGiJhLCk\/WINx5VaV9zI\/AAAAAAAArpM\/1XfYpy08VBAkuGCoBpGweSdKVB2OOpvlACLcB\/w640-h304\/DSCN0622.JPG\" title=\"Small Batch Chocolate Chip Muffins\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you don't run right into the kitchen today and bake these I am warning you, you will be missing out on something really, really special.\u0026nbsp;\u0026nbsp; Bon appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3423561171616959974\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/small-batch-chocolate-chip-muffins.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3423561171616959974"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3423561171616959974"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/small-batch-chocolate-chip-muffins.html","title":"Small Batch Chocolate Chip Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-vmBnpIYO-8k\/WINxAJHNNbI\/AAAAAAAAroY\/HCTFMJPO6N0iVQvH_Gjy_28khqYXfGcRwCLcB\/s72-w640-h624-c\/DSCN0612.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-280907836198502859"},"published":{"$t":"2015-03-14T04:00:00.000+00:00"},"updated":{"$t":"2015-03-15T09:08:18.736+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dr Oetker"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mother's Day"}],"title":{"type":"text","$t":"Some tasty cakes for Mother's Day"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 4ece48e0c55547a7b81820c1d6da737b_zps3gtyodqj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/4ece48e0c55547a7b81820c1d6da737b_zps3gtyodqj.jpg\" height=\"400\" width=\"340\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cspan style=\"font-size: x-small;\"\u003E(\u003Ca href=\"http:\/\/thepaintedarrow.com\/blog\/2013\/5\/9\/happy-mothers-day\" target=\"_blank\"\u003Esource\u003C\/a\u003E)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\nThis Sunday is \u003Cstrike\u003EMother's Day\u003C\/strike\u003E Mothering Sunday here in the UK.\u0026nbsp; I'm not sure why they choose to have it a couple of months earlier than they have it everywhere else, but I am sure there is a good reason for it.\u0026nbsp; In any case I have a lovely variety of beautiful baked goodies to show you today from the people at Dr Oetker, guaranteed to make any mom happy.\u0026nbsp; I know I would be thrilled to pieces if one of my babies showed up with one of these!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003EFirst up some really pretty Vanilla Petal Cookies . . . . little shortbread biscuits, shaped like little flowers and decorated with a variety of coloured icings and some very sweet looking wafer daisies!\u0026nbsp; I love the Dr Oetker Wafer Daisy decorations.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Wafer Daisy Cookies_High res_zpsv6afslon.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Wafer%20Daisy%20Cookies_High%20res_zpsv6afslon.jpg\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Vanilla Petal Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 40 cookies\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vanilla-petal-cookies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPretty little vanilla shortbread like cookies iced and decorated with edible wafer daisies.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"background: white;\"\u003E125g (4 1\/2oz) unsalted butter, softened\u003C\/span\u003E\u003Cspan style=\"background: white;\"\u003E\u003Cbr \/\u003E125g (4 1\/2oz) caster sugar\u003C\/span\u003E\u003C\/div\u003E\n1 large free range egg yolk\u003C\/div\u003E\n3\/4 tsp Dr Oetker Madagascan Vanilla Extract\u003C\/div\u003E\n250g of plain flour\u003C\/div\u003E\n1 1\/2 tsp Dr Oetker Baking powder\u003C\/div\u003E\n1 sachet of Dr Oetker Egg White Powder (the equivalent of 1 egg white)\u003C\/div\u003E\n275g of icing sugar\u003C\/div\u003E\nDr Oetker bright red gel food colouring\u003C\/div\u003E\nR Oetker Bright Yellow gel food colouring\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nTo decorate:\u003C\/div\u003E\nDr Oetker Wafer Daisies\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nLine\n two large baking trays with baking parchment.\u0026nbsp; Put the butter and \ncaster sugar into a bowl and whisk until pale and creamy.\u0026nbsp; Whisk in the \negg yolk and 1\/2 tsp vanilla extract.\u0026nbsp;\u0026nbsp; Sieve over the flour and baking \npowder and carefully mix together to create a mixture that resembles \ncrumble topping.\u0026nbsp;\u0026nbsp; Using your hands, bring the mixture together to form a\n firm dough.\u0026nbsp; Turn onto a lightly floured surface and knead until smooth\n and pliable.\u0026nbsp; Divide the mixture in half and roll out to a thickness no\n greater than 1\/4 inch.\u0026nbsp; Using a 3 1\/4 inch petal cutter, stamp out \naprrosimately 20 cookies, re-rolling the dough as necessary.\u0026nbsp; Arrange on\n one of the prepared baking tras.\u0026nbsp; Prick lightly with a fork and chill \nfor 1 hour.\u0026nbsp; (At this time you can either wrap and freeze the remaining \ndough for up to six months to use at a later time, or roll it out as \nabove and make a further 20 cookies.\u0026nbsp; Place on the other baking tray, \nprick and chill.)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTen minutes before baking, preheat \nthe oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Bake the cookies for 10 to 12 \nminutes, until firm and very lightly golden round the edges.\u0026nbsp; Leave to \ncool on the baking trays for 10 minutes before transferring to a wire \nrack to cool completely.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo make Royal Icing, make up \nthe egg white powder with 10 tsp of warm water as directed on the \npacket.\u0026nbsp; Sift the icing sugar into a bowl.\u0026nbsp; Add the remaining vanilla \nextract and the blended egg white.\u0026nbsp;\u0026nbsp; Carefully combine the wet and dry \ningredients together to make a soft and spreadable icing.\u0026nbsp; if too stiff \nadd a few drops of water.\u0026nbsp; If too loose add some more sifted icing \nsugar, 1 TBS at a time.\u0026nbsp; Beat until smooth and glossy.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nDivide\n the icing between three bowls.\u0026nbsp; Leave one batch white, colour another \nwith a few drops of red to make a pastel pink shade, and the other with a\n few drops of yellow to make a pale yellow icing.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWorking\n with one batch at a time, spoon approximately 2 TBS of the icing into \nthe centre and gently spread it to fill, tapping gently to make an even \nlayer and release any air bubbles.\u0026nbsp;\u0026nbsp; Add a little more icing to achieve a\n smooth well covered surface.\u0026nbsp; Place back on the wire rack whilst you \nice the remaining cookies.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe icing will be firm enough to pipe on after about an hour, \u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background: none repeat scroll 0% 0% white;\"\u003Eso\n if liked, use any remaining icing left\nin your piping bags to give some extra detail to your cookies. For a \nfirmer\nset, leave the icing to dry for 4 hours – this icing will not dry out to\n a\ncrisp but will become more solid the longer it is left to dry.\u0026nbsp; To \nfinish use a small blog of any remaining icing to secure a wafer daisy \nin the centre of each cookie.\u0026nbsp; Leave for a few more minutes until set in\n place before serving.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background: none repeat scroll 0% 0% white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background: none repeat scroll 0% 0% white;\"\u003EI don't know a mother alive who wouldn't be happy to be gifted with a delicious Chocolate Cake such as this fabulous Chocolate F\u003Cspan style=\"font-family: inherit;\"\u003Eudge Cake!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background: none repeat scroll 0% 0% white;\"\u003E\u003Cimg alt=\" photo chocolate fudge cake 4_zps9wyrfqxd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/chocolate%20fudge%20cake%204_zps9wyrfqxd.jpg\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chocolate Fudge Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 7 inch double layer cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-fudge-cake-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA\n moist and fudgy cake with a chocolate buttercream filling and a \nchocoalte ganache coating, decorated with pretty wafer daisies.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cake:\u003C\/div\u003E\n150g of butter (10 1\/2 TBS)\u003C\/div\u003E\n150g light muscovado sugar (3\/4 cup, soft light brown)\u003C\/div\u003E\n150g plain flour (1 cup plus 2 TBS)\u003C\/div\u003E\n40g cocoa powder (1\/3 cup plus 1 TBS)\u003C\/div\u003E\n2 tsp Dr Oetker Baking powder\u003C\/div\u003E\n1\/2 tsp Dr Oetker bicarbonate of soda (baking soda)\u003C\/div\u003E\n2 medium free range eggs\u003C\/div\u003E\n142g of sour cream (1 cup\u0026nbsp; plus 3 TBS)\u003C\/div\u003E\n2 TBS golden syrup\u003C\/div\u003E\n1 TBS Dr Oetker Madagascan Vanilla Extract with seeds\u003C\/div\u003E\nDr Oetker Wafer Daisies\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling\u003C\/div\u003E\n100g of butter, softened (7 TBS)\u003C\/div\u003E\n200g icing sugar, sifted (1 cup)\u003C\/div\u003E\n1 tsp Dr Oetker Madagascan Vanilla Extract with Seeds\u003C\/div\u003E\n100g Dr Oetker Fine Cooks Dark Chocolate melted (3 1\/2 ounces)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Ganache:\u003C\/div\u003E\n150ml of double cream\u003C\/div\u003E\n150g Dr Oetker Fine Cookd Cark Chocolate (5 1\/2 ounces)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter and line two 7 inch sandwich tins with baking paper.\u0026nbsp; Preheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n the butter and sugar in a bowl.\u0026nbsp;\u0026nbsp; Sift in the dry ingredients.\u0026nbsp;\u0026nbsp; Whisk \ntogether the eggs, sour cream, syrup and vanilla and then beat into the \ncake mixture.\u0026nbsp;\u0026nbsp; Divide between the tins and bake for 20 to 25 minutes.\u0026nbsp; \nCool in the tins, then transfer to a cooling rack.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the \nganache, heat the double cream until hot, but not boiling.\u0026nbsp; Add the \nchocolate and leave to melt.\u0026nbsp; Stir briefly until smooth and leave to \ncool.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk all of the filling ingredients together until \nfluffy and smooth.\u0026nbsp; Sandwich the cakes together with this.\u0026nbsp; Cover the \ntop and sides of the cake with the ganache and decorate with the wafer \ndaisies.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese pretty little Angelic Rose Cupcakes are pleasers with their jam filling and their light as an angel batter.\u0026nbsp;\u0026nbsp; A pink sugar icing and frosted rose petals are the perfect finishing touch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 1248.03.14 Angelic Rose Cupcakes_zps4rcjadhl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/1248.03.14%20Angelic%20Rose%20Cupcakes_zps4rcjadhl.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Angelic Rose Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/angelic-rose-cupcakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPretty in pink angel\u0026nbsp; light cupcakes filled with jam and decorated with sugared rose petals.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n12 Dr. Oetker Fun Baking Cases\u003C\/div\u003E\n4 sachets Dr Oetker Egg White Powder (1 sachet is the equivalent of 1 egg white)\u003C\/div\u003E\n1 sachet (1 tsp) Dr Oetker Cream of Tartar \u003C\/div\u003E\n75g caster sugar (1\/3 cup)\u003C\/div\u003E\n50g (generous 1\/\/\/3 cup)\u003C\/div\u003E\n1 tsp rose flavour\u003C\/div\u003E\n100g reduced sugar Strawberry jam (1\/2 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo Decorate:\u003C\/div\u003E\n100g icing sugar, sifted (1\/2 cup)\u003C\/div\u003E\nDr. Oetker Hot Pink Gel Food Colour\u003C\/div\u003E\nfresh rose petals\u003C\/div\u003E\n1 sachet of Dr Oetker Egg White Powder (The equivalent of 1 egg white)\u003C\/div\u003E\n50g caster sugar (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Line a fairy cake tin with 12 fun baking cases.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMake\n up the egg white powder as directed on the packet.\u0026nbsp; Add the cream of \ntartar and whisk until stiff.\u0026nbsp; Gradually whisk in the sugar to make a \nlight and fluffy meringue.\u0026nbsp; Add the rose flavour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift and \ngently fold the flour into the meringue in batches until well combined, \ntrying to keep the mixture as light and fluffy as possible.\u0026nbsp; Spoon the \nmixture into the baking cases to fill them and bake in the oven for 12 \nto 15 minutes until risen, lightly golden and springy to the touch.\u0026nbsp; \nTransfer to a wire rack to cool.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nUsing a small spoon, scoop\n out a piece of sponge from the centre of each cake and fill with jam.\u0026nbsp; \nPut the scooped out piece of cake back on top.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo frost the\n rose petals, make up one sachet of Dr Oetker Egg White powder and \nlightly whisk.\u0026nbsp; Using a paint brush, lightly brush individual fresh rose\n petals with the egg white.\u0026nbsp; Shake well to remove any excess egg white, \nthen dip in Caster sugar.\u0026nbsp; leave in a warm, dry place for a few minutes \nuntil the petals become dry and crusted with sugar.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo \ndecorate, sift the icing sugar into a bowl. Gradually mix in \napproximately 1 TBS of warm water to make a smooth spreadable icing.\u0026nbsp; \nMix in a few drops of hot pink gel food colouring to make a pretty \npastel shade. Carefully spread a little icing over each cake.\u0026nbsp; Allow to \nset for a few minutes before decorating with sugared rose petals.\u0026nbsp; Your \ncakes are now ready to serve and enjoy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm quite partial to the flavour of lemon and I think these Violet and Lemon Cupcakes with their lemon curd filling are pretty irresistible!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Violet and lemon cup cakes_zpss3vdojqn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Violet%20and%20lemon%20cup%20cakes_zpss3vdojqn.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Violet and Lemon Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/violet-and-lemon-cupcakes-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPretty little cupcakes with a lemon curd filling and pretty icing decoration.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 Dr Oetker Edible Wafer Cupcake Cases\u003C\/div\u003E\n65g of baking margarine, softened (1\/4 cup)\u003C\/div\u003E\n65g of caster sugar (1\/3 cup)\u003C\/div\u003E\n1 tsp Dr Oetker Sicilian Lemon Natural Extract\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\n75g of self raising flour (1\/2 cup plus 1 TBS)\u003C\/div\u003E\n100g of lemon curd (scant 1\/2 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo decorate:\u003C\/div\u003E\nIcing sugar to dust\u003C\/div\u003E\n140g of Dr. Oetker Regal-Ice Ready to Roll White Icing (scant 1\/3 pound)\u003C\/div\u003E\nDr Oetker Ultra violet gel food colour\u003C\/div\u003E\nDr Oetker Violet Crystals\u003C\/div\u003E\nEdible flowers such as violas (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Arrange the edible wafer cupcake cases spaced apart on a baking tray.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPut\n the margarine, sugar, lemon extract and egg into a bowl.\u0026nbsp; Sift the \nflour on top and beat all the ingredients together using an electric \nwhisk until well blended.\u0026nbsp; Divide the mixture between the cupcake \ncases.\u0026nbsp; Smooth the tops and bake in the oven for 20 to 22 minutes until \nrisen, lightly golden and just firm to the touch.\u0026nbsp; Transfer to a wire \nrack to cook completely.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nUsing a small spoon, scoop \nout a piece of sponge from the centre of each cake and fill with some of\n the lemon curd.\u0026nbsp; Replace the scooped out cake on top.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo\n decorate,dust the work surface lightly with icing sugar.\u0026nbsp; Gently knead \nthe regal ice for a few seconds to soften, then flatten slightly and add\n a few drops of the violet gel food colour on top of the icing. Fold the\n icing over the colour to enclose it and carefully knead it into the \nicing until evenly mixed.\u0026nbsp; Repeat the process, adding more colour until \nyou achieve the desirable shade.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll out\u0026nbsp; the regal \nice thinly.\u0026nbsp; Using a 2 3\/4 inch crinkle edged round cutter, cut out six \ncircles, rerolling as necessary.\u0026nbsp; Brush the top of each cake with the \nremaining lemon curd and stick the icing on top to completely cover the \ncake.\u0026nbsp; Using your fingertips, gently rub and smooth out the icing over \nthe cake.\u0026nbsp; Brush the tops with a little water and sprinkle with the \nviolet crystals.\u0026nbsp; Decorate with a fresh edible flower if using.\u0026nbsp; You \ncakes are now ready to serve, enjoy and eat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese\u0026nbsp; buttery cupcakes in their edible cupcake cases are quite pretty with their coloured swirls to match the cases and wafer daisy toppings.\u0026nbsp; Yep you can eat the case and all!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo Edible Case Cup Cakes_zpst78j6e9f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Edible%20Case%20Cup%20Cakes_zpst78j6e9f.jpg\" height=\"310\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Edible Cases Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/edible-cases-cupcakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPretty little things in an edible case.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cakes:\u003C\/div\u003E\n6 Dr Oetker Edible Wafer Cupcake Cases\u003C\/div\u003E\n65g of baking margarine, softened (1.4 cup)\u003C\/div\u003E\n65g of caster sugar (1\/3 cup)\u003C\/div\u003E\n1 tsp Dr Oetker Madagascan Vanilla Natural Vanilla extract\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\n75g of self raising flour (1\/2 cup plus 1 TBS)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo decorate:\u003C\/div\u003E\n50g of white vegetable fat, softened (1\/4 cup)\u003C\/div\u003E\n50g lightly salted butter, softened (1\/4 cup)\u003C\/div\u003E\n190g of icing sugar (1 1\/2 cups)\u003C\/div\u003E\n1 tsp Dr Oetker Madagascan Vanilla Natural Extract\u003C\/div\u003E\nDr Oetker Hot Pink and Sky Blue Gell Food colours\u003C\/div\u003E\nDr Oetker wafer daisies\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Arrange the edible wafer cupcake cases spaced apart on a baking tray.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the margarine, sugar, vanilla and egg in a bowl.\u0026nbsp; Sift the flour on top\n and beat all together until well blended using an electric whisk.\u0026nbsp; \nDivide the mixture between the edible wafer cases.\u0026nbsp; Smooth the tops and \nbake in the oven for 20 to 22 minutes, until risen and lightly golden, \nand just firm to the touch.\u0026nbsp; Transfer to a wire rack to cool.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo\n decorate put the vegetable fat and butter into a bowl and beat until \nglossy, smooth and pale.\u0026nbsp; Add the vanilla and then gradually sift and \nbeat in the icing sugar until creamy and soft.\u0026nbsp; Spoon a quarter of the \nicing into a small bowl and spoon another similar amount into another \nbowl.\u0026nbsp;\u0026nbsp; Add a few drops of the pin colour to one bowl, mixing well, \nadding drops as necessary until the desired colour is achieved.\u0026nbsp; Repeat \nwith the other bowl of icing using the blue gel colour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFit\n a large piping bag with a large closed star nozzle.\u0026nbsp; Spoon the pink \nicing into a separate uncut piping bag without a nozzle and half of the \nuncoloured icing into a third uncut piping bag.\u0026nbsp; Snip the engs off both \nbags to make a 1\/2 inch hole.\u0026nbsp; Flatten the bags slightly and place them \nside by side in the piping bag with the nozzle.\u0026nbsp; Squeeze both icings \nevenly down the bag towards the nozzle and twist the end tightly \nclosed.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nStarting at the middle of a cake in a pink case, \npipe the icing around in an anti clockwise direction to cover the top of\n the cake and then continue piping round to form a generous swirl on \ntop.\u0026nbsp; Pipe the same way with the other 2 pink cases.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRepeat\n step 3 with the blue icing and remaining plain icing in separate bags \nand pipe the icing onto the remaining cakes in the blue cases.\u0026nbsp; Decorate\n each cake with a wafer daisy.\u0026nbsp; Your cakes are now ready to serve, enjoy\n and eat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinally here is a lovely cake for those who cannot tolerate Gluten!\u0026nbsp;\u0026nbsp; We wouldn't want to leave you out!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 1295.06.14 Gluten Free Rose Feather Sponge_zpsmy6hsr3x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/1295.06.14%20Gluten%20Free%20Rose%20Feather%20Sponge_zpsmy6hsr3x.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Rose Feather Sponge*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n(Gluten Free)\u003C\/div\u003E\nMakes one 3 layer 7-inch round cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rose-feather-sponge-gluten-free\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA beautiful option for those who are on a gluten free diet.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cakes:\u003C\/div\u003E\nDr Oetker Cake Release spray\u003C\/div\u003E\n6 large free range eggs, separated\u003C\/div\u003E\n100g of caster sugar (1\/2 cup)\u003C\/div\u003E\n1 tsp Dr Oetker Baking Powder\u003C\/div\u003E\n150g of potato flour (5 ounces)\u003C\/div\u003E\n1 TBS Dr Oetker Limited Edition Rose Flavour\u003C\/div\u003E\nDr Oetker Hot Pink Gel Food Colour\u003C\/div\u003E\nDr. Oetker Ultra Violet Gel Food Colour\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo decorate:\u003C\/div\u003E\n2 sachets of Dr Oetker Free Range Egg White powder (or 2 medium egg whites)\u003C\/div\u003E\n250g of Granulated sugar (1 1\/4 cups)\u003C\/div\u003E\n15g of Dr Oetker Liquid Glucose (1\/2 ounce)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp Dr Oetker limited edition Rose Flavour\u003C\/div\u003E\nDr Oetker Violet crystals\u003C\/div\u003E\nedible flowers such as rose petals, violas, and calendula petals (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nPreheat the oven to 170*C\/325*F\/ gas mark 3.\u0026nbsp; Lightly spray 3 7-inch round cake tins with cake release spray.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\n the egg yolks with the caster sugar until pale, thick and creamy.\u0026nbsp; In \nanother bowl, whisk the egg whites to form soft peaks.\u0026nbsp; Sift the potato \nflour and baking powder on top of the whisked egg yolks and carefully \nmix together.\u0026nbsp; Add the rose flavour and egg whites, then gently fold \ninto the mixture until well blended.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSpoon one third \nof the mixture into one of the prepared tins and smooth the top.\u0026nbsp; Divide\n the remaining batter equally between 2 bowls.\u0026nbsp; Colour one with the pink\n gel food colour (about 25 drops) and the other with the violet gel food\n colour (about 55 drops.)\u0026nbsp; Spoon the coloured mixtures into the other 2 \nprepared tins, smooth the tops and bake all of the sponges for 20 to 25 \nminutes until risen, lightly golden and just firm to the touch.\u0026nbsp;\u0026nbsp; Sponge\n will shrink slightly from the edges of the tins when cooked.\u0026nbsp; Leave to \ncool for five minutes, then turn onto a wire rack to cool completely.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo\n decorate make\u0026nbsp; up the egg white powder according to packet instructions\n in a heat proof bowl.\u0026nbsp; Then whisk until stiff and dry.\u0026nbsp;\u0026nbsp; Set aside.\u0026nbsp; \nPut the sugar in a saucepan with the liquid glucose, 4 TBS of water and \nthe salt.\u0026nbsp; Heat gently, stirring until dissolved, then reaise the heat \nan cook until the mixture reaches a temperature of 115*C\/240*F on a \nCandy thermometer.\u0026nbsp;\u0026nbsp; Whilst whisking the egg whites, carefully pour the \nhot sugar syrup on top.\u0026nbsp; Continue whisking for one to two minutes until \nthe mixture is thick and glossy like meringue.\u0026nbsp; Mix in the Rose \nflavour.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the violet coloured sponge on a \nserving plate and generously spread with some of\u0026nbsp; the meringue \nfrosting.\u0026nbsp; Top with the pink sponge and repeat.\u0026nbsp;\u0026nbsp; Sit the plain sponge \non top and gently press down to make sure all layers are secure.\u0026nbsp; Using a\n spatula or palette knife generously spread the remaining frosting over \nthe top and side of the sponge.\u0026nbsp; Sprinkle with violet crystals and \ndecorate with edible flowers.\u0026nbsp; Your cake is now ready to serve and \nenjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHave a lovely weekend!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/280907836198502859\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/some-tasty-cakes-for-mothers-day.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/280907836198502859"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/280907836198502859"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/some-tasty-cakes-for-mothers-day.html","title":"Some tasty cakes for Mother's Day"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7719613576037658204"},"published":{"$t":"2014-10-05T04:00:00.000+01:00"},"updated":{"$t":"2014-10-05T04:00:00.463+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"}],"title":{"type":"text","$t":"Pumpkin Pie Muffins"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7458_zps0645448f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7458_zps0645448f.jpg\" height=\"395\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs soon as October rolls around I hunker down and start to crave my autumn favourites . . .\u0026nbsp; apple pies, and pots of homemade soup . . .\u0026nbsp; and pumpkin.\u0026nbsp; Pumpkin anything, but most especially these delicious Pumpkin Pie Muffins! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7452_zps4bfa6fac.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7452_zps4bfa6fac.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love the convenience of tinned pumpkin and I always have at least ten tins in my larder. \u0026nbsp; Okay, that may be considered hoarding, but tinned pumpkin isn't always easy to come by over here, so when I see it, I buy as much of it as I can buy without looking crazy. \u0026nbsp; Last winter they had some in our local Aldi and I confess . . .\u0026nbsp; I went a bit crazy, but in a very good way. ☺ \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7453_zpsee8402b5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7453_zpsee8402b5.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNone of it is ever wasted.\u0026nbsp; It's fantastic in soups and pies . . .\u0026nbsp; but I use it for all sorts of baking.\u0026nbsp; \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2014\/09\/cinderellas-pumpkin-cake.html\" target=\"_blank\"\u003E\u003Cb\u003ECinderella's Pumpkin Cake\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; S\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/09\/pumpkin-muffins.html\" target=\"_blank\"\u003E\u003Cb\u003Eimple Pumpkin Muffins\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/09\/pumpkin-pie-oatmeal.html\" target=\"_blank\"\u003E\u003Cb\u003EPumpkin Pie Oatmeal\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; (ohh baby, so good!)\u0026nbsp;\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/09\/easy-pumpkin-butter.html\" target=\"_blank\"\u003E\u003Cb\u003E Pumpkin Butter\u003C\/b\u003E\u003C\/a\u003E. (scrumptious as a cake filling or on toast or scones!)\u0026nbsp; \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/11\/pumpkin-and-milk-chocolate-bread-pudding.html\" target=\"_blank\"\u003E\u003Cb\u003EPumpkin and Milk Chocolate Bread Pudding. \u003C\/b\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/09\/pumpkin-spice-bread.html\" target=\"_blank\"\u003E\u003Cb\u003EPumpkin Spice Bread\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; And that is just the tip of the iceberg.\u0026nbsp;\u0026nbsp; I have many ways of using it up, all delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7454_zps470b0014.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7454_zps470b0014.jpg\" height=\"400\" width=\"350\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese delicious Pumpkin Pie Muffins are my absolute favourite pumpkin muffin recipe. \u0026nbsp; Just the smell of them baking is guaranteed to get your mouth watering . . .\u0026nbsp; and your house will smell soooo good\u0026nbsp; . . .\u0026nbsp; like autumn . . .\u0026nbsp; all warm and cosy. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7455_zps1f5cba42.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7455_zps1f5cba42.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey're moist and nicely spiced with ginger, cinnamon, nutmeg, cloves . . .\u0026nbsp; the warm baking spices.\u0026nbsp; They always puff up nicely and make the perfect addition to your mornings.\u0026nbsp; The recipe does make 12 lovely muffins, but they will keep 3 or 4 days (if they last that long) if properly stored, and they also freeze really well.\u0026nbsp;\u0026nbsp; I do so hope that you will take the time to bake them and and that your family will enjoy them as much as we do!!\u0026nbsp; (Of course I like mine doused in butter, lol)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7461_zpsbc376d65.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7461_zpsbc376d65.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Pie Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-pie-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy\n favourite autumn muffin.\u0026nbsp; Spicy.\u0026nbsp; Moist.\u0026nbsp;\u0026nbsp; Delicious.\u0026nbsp;\u0026nbsp; Wrap well and \nstore at roomtemperature for up to four days or freeze for longer.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n115g of unsalted butter, softened (8 TBS)\u003C\/div\u003E\n200g of granulated sugar (1 cup)\u003C\/div\u003E\n50g soft light brown sugar (1\/4 cup packed)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n3 large free range eggs\u003C\/div\u003E\n60ml of sunflower oil (1\/4 cup)\u003C\/div\u003E\n310g of pumpkin puree (1 1\/3 cups)\u003C\/div\u003E\n235g of plain flour (1 2\/3 cups)\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n1 1\/2 tsp ground ginger\u003C\/div\u003E\n1 1\/2 tsp ground nutmeg\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1 tsp ground cloves\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7460_zps534a7f64.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7460_zps534a7f64.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C.375*F gas mark 5.\u0026nbsp; Butter a 12 cup muffin tin really well.\u0026nbsp; Set aside.\u003C\/div\u003E\nCream\n the butter, both sugars and the salt together until well combined.\u0026nbsp;\u0026nbsp; \nWhisk in the eggs, one at a time.\u0026nbsp; Whisk in the oil and the pumpkin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift\n the flour, baking powder, soda, and all of the spices together.\u0026nbsp; Stir \nthis into the wet mixture, then stir until combined.\u0026nbsp; Scoop the batter \ninto the prepared muffin tin.\u0026nbsp;\u0026nbsp; Bake until firm, about 18 minutes or so.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7466_zps1a26c658.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7466_zps1a26c658.jpg\" height=\"400\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAllow\n the muffins to cool in the pan for 5 minutes before gently tipping out \nonto a wire rack to cool.\u0026nbsp;\u0026nbsp; Serve these muffins warm or at room \ntemperature.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote:\u0026nbsp; If you want to remove your muffins from\n the pan without tearing off the tops, tilt the pan to it's side gently \nand slowly pull the muffins out."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7719613576037658204\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/pumpkin-pie-muffins.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7719613576037658204"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7719613576037658204"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/pumpkin-pie-muffins.html","title":"Pumpkin Pie Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7651773307624986535"},"published":{"$t":"2014-09-05T04:00:00.000+01:00"},"updated":{"$t":"2014-09-05T04:00:02.487+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sponsered posts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Some delicious Lemon Butterfly Cakes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6999_zps431108e7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_6999_zps431108e7.jpg\" height=\"345\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love September.\u0026nbsp; It always reminds me of when my children were growing up and it was back to school time.\u0026nbsp; I always endeavored to have something delicious to pop into their sac lunches, or waiting for them when they got home from school.\u0026nbsp; I love to bake and my kids loved to eat what I baked. \u0026nbsp; No kiddos in my home anymore . . .\u0026nbsp; but that doesn't stop me from baking. \u0026nbsp; Today I baked these lovely Lemon Butterfly Cakes using a recipe that I picked up on the \u003Ca href=\"http:\/\/www.flora.com\/recipes\/cakes\" target=\"_blank\"\u003E\u003Cb\u003EFlora Baking Pages\u003C\/b\u003E\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7000_zpsc35057a4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7000_zpsc35057a4.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey may look complicated but . . . let me tell you, they are quite simply the easiest cakes going.\u0026nbsp;\u0026nbsp; You just dump all of the cake ingredients into a bowl, beat them up and spoon them into the muffin cups.\u0026nbsp; Twenty minutes in the oven and you have beautiful light little cakes, perfectly baked and waiting for you to decorate them as you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7002_zpsb08fe0cd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7002_zpsb08fe0cd.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe recipe is so simple a child could quite easily manage it with some supervision.\u0026nbsp; You know how much kids love to bake.\u0026nbsp; Can you just imagine their pride after having baked something like this?\u0026nbsp; I know!\u0026nbsp; They would be just thrilled! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7003_zpsd30e4ada.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7003_zpsd30e4ada.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the cakes are baked and cooled, you simply slice a bit off the top of each, cut the sliced off bits in half\u0026nbsp; (wings).\u0026nbsp; Some lemon curd and a mild lemon flavoured buttercream is then applied to the tops of the cakes and the wings are attached!\u0026nbsp; A light dusting with some icing sugar and they are ready to take flight!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7004_zpscd6f8690.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7004_zpscd6f8690.jpg\" height=\"400\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are the perfect after school treat, or they would even be a wonderful addition to a children's party or tea party.\u0026nbsp; I added some lemon meringue pie sprinkles along the centres of my butterflies.\u0026nbsp; (Those are Dr Oetker). \u0026nbsp; They turned out just beautiful.\u0026nbsp; The cakes themselves are so light and fluffy . . .\u0026nbsp; and the decor is just perfectly enchanting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7005_zpsbf990c83.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7005_zpsbf990c83.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found myself quite wishing that my grandchildren lived nearby so that I could share with them.\u0026nbsp; I think they'd really enjoy these.\u0026nbsp; Never mind . . .\u0026nbsp; the big kids in my house will just have to eat them in their stead.\u0026nbsp; I doubt I hear any complaints! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7010_zps831bf59e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7010_zps831bf59e.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Butterfly Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 10 to 12 \u003Cbr \/\u003E\n(depending on size of tin)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-butterfly-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDelicious little butterfly cakes adapted from the \u003Ca href=\"http:\/\/www.flora.com\/recipe\/30786\/lemon-butterfly-cupcakes\" target=\"_blank\"\u003EFlora Baking page.\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n115g of Flora Buttery (1\/2 cup)\u003C\/div\u003E\n115g of caster sugar (1\/2 cup)\u003C\/div\u003E\n2 medium free range eggs\u003C\/div\u003E\n115g self raising flour (3\/4 cup plus 2 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS lemon curd\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the buttercream:\u003C\/div\u003E\n1 TBS lemon curd\u003C\/div\u003E\n55g Flora Buttery (1\/4 cup)\u003C\/div\u003E\n225g of icing sugar sifted (2 cups)\u003C\/div\u003E\na little milk\u003C\/div\u003E\n\u003Cdiv\u003E\nmore lemon curd for spreading\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7012_zpsc73d9282.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7012_zpsc73d9282.jpg\" height=\"381\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Line a medium muffin tin with paper liners, or butter really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut\n all of the cake ingredients into a bowl.\u0026nbsp; Whisk together until smooth \nwith an electric whisk.\u0026nbsp; Spoon into the muffin cases, dividing it \nequally amongst them.\u0026nbsp; (about 2 dessert spoons in each case will give \nyou 10 cakes)\u003Cbr \/\u003E\n\u003C\/div\u003E\nBake in the heated oven for 20 minutes, or until \ngolden brown and the tops spring back when lightly touched.\u0026nbsp;\u0026nbsp; Remove and\n cool on a wire rack.\u003Cbr \/\u003E\n\u003C\/div\u003E\nMake the butter cream icing by \ncombining all of the ingredients together with an electric whisk until \nlight and fluffy, only adding a tiny bit of milk as needed.\u003Cbr \/\u003E\n\u003C\/div\u003E\nCut\n a slice off the top of each cake and cut the slices in half to make two\n wings.\u0026nbsp; Spread some lemon curd on top of each. Top with a dollop of \nlemon butter cream.\u0026nbsp; Press two wings into the top of each.\u003Cbr \/\u003E\n\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\nDust with \nsome icing sugar and serve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhy not do some baking for or with your family today?\u0026nbsp; Check out this and many more delicious baking recipes on the \u003Ca href=\"http:\/\/www.flora.com\/baking\" target=\"_blank\"\u003E\u003Cb\u003EFlora Baking Pages\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has been a sponsored post\u0026nbsp; in conjunction with \u003Ca href=\"http:\/\/www.flora.com\/products\" target=\"_blank\"\u003E\u003Cb\u003EFlora\u003C\/b\u003E\u003C\/a\u003E."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7651773307624986535\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/some-delicious-lemon-butterfly-cakes.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7651773307624986535"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7651773307624986535"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/some-delicious-lemon-butterfly-cakes.html","title":"Some delicious Lemon Butterfly Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4460894507676179837"},"published":{"$t":"2014-03-16T04:00:00.000+00:00"},"updated":{"$t":"2015-06-12T17:42:42.681+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"donuts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Coconut Doughnuts"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3651_zps8fd9c044.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3651_zps8fd9c044.jpg\" height=\"400\" width=\"388\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsually on the weekends I like to make us a little bit of an indulgent treat to have with out cuppa's at tea break, or as a quick dessert after supper with some ice cream.\u0026nbsp;\u0026nbsp; Little delights such as these baked doughnuts fit the bill perfectly, without going too far over the top as far as calories and indulgence goes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3652_zpsebc04e37.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3652_zpsebc04e37.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are baked instead of fried, but that doesn't mean they can't be every bit as exciting as a traditional fried doughnut.\u0026nbsp; We rather like our doughnuts baked in this house . . .\u0026nbsp; tis true!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3653_zpsc35b3e66.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3653_zpsc35b3e66.jpg\" height=\"400\" width=\"378\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese little indulgences are as light as air and chock full of coconut flavour, from both the use of coconut milk in the batter along with dessicated coconut.\u0026nbsp; I also like to use coconut oil instead of regular butter, for an additional burst of coconut, and it's really quite good for you, don't you know?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3654_zpsa31c74b5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3654_zpsa31c74b5.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI bought myself two six hole doughnut pans, because most recipes make 12 anyways, and it saves me from having to stop and wash a pan and re-butter it to make the second six doughnuts!\u0026nbsp; It's worth the expense to me, as I am rather lazy.\u0026nbsp; It will pay for itself over time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3655_zps25487e66.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3655_zps25487e66.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe finished light little puffs are dipped in melted seedless raspberry jam and then rolled in dessicated coconut for a really tasty coconut finish. I recommend Hungry Jack's Organic Dessicated coconut myself.\u0026nbsp; It's what I use and I like it.\u0026nbsp; You will love these doughnuts.\u0026nbsp; I guarantee!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3663_zpsf8e7b78f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3663_zpsf8e7b78f.jpg\" height=\"355\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cd div=\"\"\u003E\n\u003C\/d\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Coconut Doughnuts*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u0026nbsp;\u0026nbsp;\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/coconut-doughnuts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThese\n are light as air and covered with delicious jam and coconut.\u0026nbsp; You can \ntoast the coconut if you wish to give them a nuttier flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n175g of self raising flour (1 1\/4 cups)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n115g of caster sugar (6 1\/1 TBS)\u003Cbr \/\u003E\n\u0026nbsp;pinch salt\u003Cbr \/\u003E\n150ml coconut milk (5 fluid ounces)\u003Cbr \/\u003E\n1 large free range egg, beaten\u003Cbr \/\u003E\n25g butter, melted (2 TBS) \n(I use coconut oil)\u003Cbr \/\u003E\n100g dessicated coconut (1 1\/3 cup) divided\u003Cbr \/\u003E\n5 TBS seedless raspberry jam, warmed through\u0026nbsp;\u0026nbsp;\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3658_zps117d635c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3658_zps117d635c.jpg\" height=\"400\" width=\"398\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter two six hole doughnut tins \nreally well, or spray well with baking spray.\u0026nbsp; (Don't skimp on greasing \nthese.\u0026nbsp;\u0026nbsp; They will stick if you do)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift the flour and \nbaking powder together into a bowl.\u0026nbsp; Whisk in the castor sugar and \nsalt.\u0026nbsp;\u0026nbsp; Whisk the coconut milk, egg, and butter together.\u0026nbsp; Make a well \nin the dry ingredients and add the wet all at once.\u0026nbsp; Mix until smooth \nand then stir in 1\/4 of the coconut.\u0026nbsp; Spoon into the prepared doughnut \npans.\u0026nbsp; (I find each receptacle takes about 3 spoons of batter)\u0026nbsp; Bake for\n 10 to 15 minutes, until risen and golden brown.\u0026nbsp;\u0026nbsp; Turn out onto a wire \nrk and allow to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSprinkle the remainder of the coconut\n onto a large flat plate.\u0026nbsp;\u0026nbsp; Dip the cooled doughnuts into the warm jam \nand then roll them in the coconut to coat.\u0026nbsp; Allow to set before \nserving.\u0026nbsp; Store in an airtight container.\u0026nbsp; These are best eaten on the \nday.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3665_zps11d13991.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3665_zps11d13991.jpg\" height=\"400\" width=\"392\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4460894507676179837\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/coconut-doughnuts.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4460894507676179837"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4460894507676179837"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/coconut-doughnuts.html","title":"Coconut Doughnuts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3749852537557537224"},"published":{"$t":"2014-01-20T04:00:00.000+00:00"},"updated":{"$t":"2014-01-20T04:00:00.570+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast on the go"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Baked Carrot Cake Doughnuts"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2799_zps29a4a521.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2799_zps29a4a521.jpg\" height=\"400\" width=\"381\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe are awfully fond of doughnuts in this house.\u0026nbsp; I especially like the Crispy Cremes we can get at the local Tesco and on the Motorway.\u0026nbsp; Occasionally I will buy a box to treat the missionaries with, and\u0026nbsp; . . . we have been known to indulge in one or two when we are on a lengthy trip along the motorway.\u0026nbsp; But deep fried doughnuts are a once in a blue moon treat for us, which is as it should be.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2801_zps5b8adf13.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2801_zps5b8adf13.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am not adverse to baking doughnuts however.\u0026nbsp; I bought myself several doughnut baking pans last year and I break them out every so often.\u0026nbsp; Baked doughnuts are still a real treat, except they are not fried.\u0026nbsp; I guess they are a bit like muffins, except they are shaped like doughnuts.\u0026nbsp; What's not to like about that?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;In the past year I have made . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2649.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/11\/baked-chai-spiced-doughnuts.html\"\u003E\u003Cb\u003EBaked Chai Spice Doughnuts\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2929.jpg\" height=\"400\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/11\/honey-glazed-granola-doughnuts.html\"\u003E\u003Cb\u003EHoney Glazed Granola Doughnuts\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3902_zps3b364cfc.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/01\/baked-chocolate-buttermilk-donuts.html\"\u003E\u003Cb\u003EBaked Chocolate Buttermilk Doughnut\u003C\/b\u003E\u003C\/a\u003Es.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3360.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/12\/white-chocolate-drizzled-gingerbread.html\"\u003E\u003Cb\u003EWhite Chocolate Drizzled Gingerbread Doughnuts.\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4034_zpseb90d845.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/01\/jam-filled-baked-cinnamon-donuts.html\"\u003E\u003Cb\u003EJam Filled Baked Cinnamon Doughnuts.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3228.jpg\" height=\"327\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/12\/glazed-red-velvet-donuts.html\"\u003E\u003Cb\u003EGlazed Red Velvet Baked Doughnuts.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that each variety was quite delicious in their own right.\u0026nbsp;\u0026nbsp; Today though . . . I baked a new favourite.\u0026nbsp;\u0026nbsp; Carrot Cake Doughnuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2798_zps38b0b3dd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2798_zps38b0b3dd.jpg\" height=\"400\" width=\"397\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHow could you not fall in love with your favourite flavour of cake . . . in doughnut form???\u0026nbsp; It's not humanly possible I don't think.\u0026nbsp;\u0026nbsp; Enjoy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2802_zpsa60b5a04.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2802_zpsa60b5a04.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Baked Carrot Cake Doughnuts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-carrot-cake-donuts\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nYour\n favourite cake in a doughnut.\u0026nbsp;\u0026nbsp; Simple and quick to make and very tasty.\u0026nbsp; \nYou can sub soy milk for the regular milk for a dairy free version if \nyou like and leave out the icing.\u0026nbsp;\u0026nbsp; Just drizzle with honey whilst still\n warm in that case.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g self raising flour (2 cups)\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n75g toasted walnut pieces (3\/4 cup)\u003C\/div\u003E\n115g soft light brown sugar (1\/2 cup packed)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n200ml of milk (generous 3.4 cup)\u003C\/div\u003E\n150ml of sunflower oil (scant 2\/3 cup)\u003C\/div\u003E\n1 large carrot, peeled and grated\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n1 tsp orange extract (can use the finely grated zest of one orange)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the glaze:\u003C\/div\u003E\n150g of cream cheese (5 ounces)\u003C\/div\u003E\n(Do not use no fat)\u003C\/div\u003E\n50g sifted icing sugar (1\/3 cup)\u003C\/div\u003E\n1 tsp lemon juice\u003Cbr \/\u003E\nchopped toasted walnut pieces, optional\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2807_zps3b3f0140.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2807_zps3b3f0140.jpg\" height=\"354\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Grease well two six cup doughnut pans.\u0026nbsp; I use nonstick cooking spray.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the flour, baking powder, cinnamon and nuts together in a bowl.\u0026nbsp;\u0026nbsp; In a \nseparate measure whisk together the brown sugar, eggs, milk, oil and \nextracts.\u0026nbsp;\u0026nbsp; Stir in the carrot.\u0026nbsp;\u0026nbsp; Add the wet ingredients to the dry \ningredients and mix to just combine.\u0026nbsp; Spoon into the prepared donut \npans.\u0026nbsp; I find 3 dessert spoons in each is sufficient.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2808_zpsc8a7d294.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2808_zpsc8a7d294.jpg\" height=\"367\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 15\n to 20 minutes, until risen and golden.\u0026nbsp;\u0026nbsp; Allow to rest in the pans for \nabout 5 minutes before tipping out onto a wire rack to finish cooling \ncompletely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the glaze, beat together all of the \ningredients.\u0026nbsp; It should be thick but slightly drizzable.\u0026nbsp; Spoon over or \ndip the tops of the\u0026nbsp; baked doughnuts in this mixture, swirling to coat.\u0026nbsp; \nSprinkle with toasted walnut pieces before the glaze sets.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2803_zps532efa80.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2803_zps532efa80.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOhhhhhhhhhhhh\u0026nbsp; SO delicious!\u0026nbsp; I do hope you will give them a try!\u0026nbsp; I just know you are going to love them too! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3749852537557537224\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/baked-carrot-cake-doughnuts.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3749852537557537224"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3749852537557537224"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/baked-carrot-cake-doughnuts.html","title":"Baked Carrot Cake Doughnuts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6394024514939141943"},"published":{"$t":"2013-09-01T04:00:00.000+01:00"},"updated":{"$t":"2017-08-17T10:11:18.620+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"}],"title":{"type":"text","$t":"Blackberry \u0026 White Chocolate Friands"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s1600\/45fa696f8f6b58c0ba405c1c920db657.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"488\" data-original-width=\"564\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s640\/45fa696f8f6b58c0ba405c1c920db657.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHow would you begin to describe a cakelet as fabulous as a Friand . . . several little buttery and almond-ee bites of deliciousness doesn't even begin to do them justice . . . Similar to financiers, they are a French cakelet . . . normally composed of an ethereal mix of ground almonds and egg whites . . . and copious amounts of melted butter . . . but we won't talk about that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have made\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/08\/lemon-friands.html\"\u003E\u003Cb\u003E lemon ones \u003C\/b\u003E\u003C\/a\u003Ein the past and they were quite\u003Ci\u003E quite\u003C\/i\u003E fabulous.\u0026nbsp; I have seen raspberry ones . . . but with this being the beginning of wild blackberry season . . . I could not resist baking some blackberry ones the other morning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh la la!\u0026nbsp;\u0026nbsp; They are tres magnifique!\u0026nbsp; Moreish even.\u0026nbsp; Dare I say it???\u0026nbsp; I fear I must.\u0026nbsp;\u0026nbsp; SCRUMMY.\u003Cbr \/\u003E\nThey do use rather a lot of egg whites . . . but not to worry, so do Angel Food Cakes and we don't refrain from baking them, do we?\u0026nbsp;\u0026nbsp; Of course not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe yolks can always be used in omelets and tortillas and cakes where you want a lovely golden colour.\u0026nbsp; Not a real problem, but back to the Friands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou don't really need a special pan to bake these in, you can also bake them in good nonstick muffin tins.\u0026nbsp; Just be sure to butter them really well so you don't have any sticking.\u0026nbsp; I do have a special oval shaped Friand pan, but it's really not necessary . . . You can dip the finished friands in a glaze if you wish . . . or you can simply dust them with icing sugar.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTruth is . . . no matter how you choose to finish them . . . you will be no time in finishing them off, and by that I don't mean decorating.\u0026nbsp;\u0026nbsp; These are tres impossible to resist.\u0026nbsp; Trust me on this.\u0026nbsp; But what's a poor girl to do when faced with such delightful little temptations . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GCHaOrM4bL4\/WZVdHUN8o3I\/AAAAAAABKq0\/yiRGZ5Wksk8NKIH98LG9Fk_xyjB_r3EnQCLcBGAs\/s1600\/7e4b3257771137888e146195ef68e5cb.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"545\" data-original-width=\"564\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-GCHaOrM4bL4\/WZVdHUN8o3I\/AAAAAAABKq0\/yiRGZ5Wksk8NKIH98LG9Fk_xyjB_r3EnQCLcBGAs\/s640\/7e4b3257771137888e146195ef68e5cb.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Blackberry and White Chocolate Friands*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 18\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blackberry-and-white-chocolate-friands\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nTasty little bites of nothing that please on many levels.\u0026nbsp; Love, LOve, LOVE them!\u0026nbsp; Easy to make too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n10 large free range egg whites\u003C\/div\u003E\n300g sweet butter (unsalted) melted and cooled (1 1\/3 cups)\u003C\/div\u003E\n175g ground almonds (2 cups)\u003C\/div\u003E\n370g icing sugar, sifted (2 3\/4 cup plus 1 1\/2 TBS)\u003C\/div\u003E\n100g plain flour, sifted (1 cup)\u003C\/div\u003E\nseveral handfuls of wild blackberries\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of white chocolate chips or chunks\u003C\/div\u003E\n\u003Cdiv\u003E\nicing sugar to dust or the optional glaze\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/gas mark 5.\u0026nbsp; Butter eighteen nonstick friand \npan holes well.\u0026nbsp; (You can use muffin pans as well if you don't have \nfriand pans.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the egg whites until foamy.\u0026nbsp; Add the \nmelted butter, along with the sifted flour, sugar, and almonds.\u0026nbsp; Combine\n lightly together.\u0026nbsp; Stir in the chocolate chunks.\u0026nbsp; Pour into the \nprepared pans, filling each 2\/3 full.\u0026nbsp; Drop two or three blackerries on \ntop of each.\u0026nbsp;\u0026nbsp; Bake for 25 to 30 minutes, or until a skewer inserted in \nthe centre comes out clean.\u0026nbsp; Allow to cool in the pan for 5 minutes \nbefore tipping out onto a wire rack to cool completely.\u0026nbsp; Dust with icing\n sugar to serve, or use the optional glaze to decorate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nOptional Glaze:\u003C\/div\u003E\n130g of sifted icing sugar (1 cup)\u003C\/div\u003E\nlemon juice\u003C\/div\u003E\nWhisk\n together the sugar and enough lemon juice to give you a drizzle which \ncoats the back of a spoon.\u0026nbsp; Dip the tops of the warm friands in this \nmixture.\u0026nbsp; Set aside to allow to set.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6394024514939141943\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/blackberry-white-chocolate-friands.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6394024514939141943"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6394024514939141943"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/blackberry-white-chocolate-friands.html","title":"Blackberry \u0026 White Chocolate Friands"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s72-c\/45fa696f8f6b58c0ba405c1c920db657.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4111759459076987464"},"published":{"$t":"2013-07-14T04:00:00.000+01:00"},"updated":{"$t":"2013-07-14T04:00:00.285+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Gooseberry Crumble Cakes"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7350_zps6780f057.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7350_zps6780f057.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe gooseberries are ripe in our garden now.  We have both green and red ones.\u0026nbsp; They both taste pretty much the same, they're just different colours.\u0026nbsp; They are indigenous to Europe from what I understand, although you can find them pretty much all over now.\u0026nbsp;\u0026nbsp; They have really sharp spines.\u0026nbsp; Apparently you can sometimes find wild Gooseberries in copses and hedgerows, but I have yet to come across any.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7351_zpscd506096.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7351_zpscd506096.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLike I said we have both red and green ones and I look forward to them ripening every year.\u0026nbsp;\u0026nbsp; We love gooseberry crumbles and pies . . . gooseberry sauce with pork chops . . . and cakes.\u0026nbsp; Gooseberries make lovely cakes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7354_zpsda8464dd.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7354_zpsda8464dd.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLovely cakes such as these little Gooseberry Crumble Cakes which I have here in the kitchen today.\u0026nbsp; It's adapted from a recipe in Nigel Slater's Kitchen Diaries Volume 2, so you just know it has to be good.\u0026nbsp; Nigel's recipes always are.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7355_zps41841147.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7355_zps41841147.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have been waiting all year to make\u0026nbsp; this cake, but it's sooooo hot today, I just couldn't imagine having a whole cake in the oven for a whole hour.\u0026nbsp; So, I decided to make small ones instead.\u0026nbsp; Using my straight sided loose bottom mini cake tin, I got six nice sized cakes, and they baked in half the time.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7358_zps2177447c.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7358_zps2177447c.jpg\" width=\"391\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe cake itself is lovely and moist . . . a beautiful texture, but I'd expect nothing less.\u0026nbsp;\u0026nbsp; The Gooseberries add a lovely tang . . . just right with the cake, and of course that crumble topping is buttery and short.\u0026nbsp; Perfect.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7359_zpsee5fb797.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7359_zpsee5fb797.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had ours with a bit of pouring cream, as is the custom over here.\u0026nbsp; I was quite flummoxed when I moved over here and saw people pouring cream right on their cakes and pies . . . I was used to cream always being whipped and sweetened. \u0026nbsp; Now, I have to say, I am quite used to it and actually prefer it straight from the jug and un-sweetened! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7362_zps64729ec2.jpg\" border=\"0\" height=\"343\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7362_zps64729ec2.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe both enjoyed these very much and I can see that this recipe would work very well with all sorts of fruits and berries.\u0026nbsp; Don't be put off from baking it just because you don't have gooseberries.\u0026nbsp; Currants, raspberries, blueberries, chopped peaches . . . plums, pears or apples, or even a combination.\u0026nbsp;\u0026nbsp; All would be lovely.\u0026nbsp; If you want to bake the cake whole, use a loose bottomed 9 inch round tin, the bottom lined with paper.\u0026nbsp;\u0026nbsp; Bake it for one hour.\u0026nbsp; You will enjoy this cake no matter how you make it.\u0026nbsp; I promise you that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u0026nbsp; \u003Cimg alt=\" photo SAM_7353_zps494577b6.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7353_zps494577b6.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gooseberry Crumble Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6 mini cakes\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gooseberry-crumble-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipes\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYou\n will want to use one of those cake tins here which has six sections and\n loose bottoms in each, with straight sides.\u0026nbsp; I guess you could also use\n a muffin pan, but you will get more than six cakes if you do.\u0026nbsp; Adjust \neverything accordingly.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g of gooseberries, topped and tailed (about 2 cups)\u003C\/div\u003E\n180g butter, softened (3\/4 cup)\u003C\/div\u003E\n90g golden caster sugar (scant 1\/2 cup)\u003C\/div\u003E\n90g soft light brown sugar (1\/3 cup packed)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n80g ground almonds (15 TBS)\u003C\/div\u003E\n150g self raising flour (1 1\/3 cup)\u003C\/div\u003E\nfew drops vanilla\u003C\/div\u003E\nFor the crumble topping:\u003C\/div\u003E\n110g plain flour (1 cup)\u003C\/div\u003E\n80g butter (5 1\/2 TBS)\u003C\/div\u003E\n2 TBS caster sugar\u003C\/div\u003E\nfew drops water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7360_zps573c692a.jpg\" border=\"0\" height=\"343\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7360_zps573c692a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/gas mark 4\/ 350*F.\u0026nbsp;\u0026nbsp; Spray the tin(s) with nonstick cooking spray.\u0026nbsp;\u0026nbsp; Set aside.\u003C\/div\u003E\nCream\n together the butter and\u0026nbsp; sugars until light and fluffy.\u0026nbsp;\u0026nbsp; Beat in the \neggs and vanilla a bit at a time.\u0026nbsp; Fold in the ground almonds and flour \nuntil smooth.\u0026nbsp; Transfer the batter to the prepared pans, dividing it \nequally.\u0026nbsp; Smooth the tops.\u0026nbsp; Scatter the gooseberries over top, dividing \nthem amongst the cups.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut the flour, butter and sugar into\n a food processor and blitz until the mixture forms crumbs.\u0026nbsp;\u0026nbsp; Add a few \ndrops of water and run a fork through the mixture lightly so that some \nof the crumbs stick together.\u0026nbsp; Sprinkle over top of the gooseberries \nloosely.\u0026nbsp; You will probably not need it all.\u0026nbsp;\u0026nbsp; (You can freeze any \nleftovers for another time.)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake the cakes for 30 to 35 \nminutes, until risen and a tooth pick inserted in the centres comes out \nclean.\u0026nbsp;\u0026nbsp; Allow to stand in the pans for 10 minutes before pushing out.\u0026nbsp;\u0026nbsp;\n Serve warm with some custard, ice cream or pouring cream.\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4111759459076987464\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/gooseberry-crumble-cakes.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4111759459076987464"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4111759459076987464"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/gooseberry-crumble-cakes.html","title":"Gooseberry Crumble Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8106687689985224292"},"published":{"$t":"2013-01-12T04:00:00.000+00:00"},"updated":{"$t":"2013-01-12T04:00:03.557+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast on the go"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"donuts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Jam Filled Baked Cinnamon Donuts"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4029_zpsbd1ade08.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't think anyone can accuse me of not getting any use out of my donut baking pans!  I am using them pretty regularly.  In\u0026nbsp;\n\n\n\n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003Efact I like baked donuts so much that I purchased a second one so that I don't have to wash my pan in between bakings and I can now bake 12 at a time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4030_zps0d8daa64.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am really enjoying experimenting with baked donuts.\u0026nbsp; Today I thought why not try a jam filled baked donut.\u0026nbsp;\u0026nbsp; We all love jam filled donuts I think.\u0026nbsp; Well, it's true in this house at any rate!\u0026nbsp; It it has jam in it . . . we LOVE it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4031_zps94e33ac4.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know jam filled donuts are not usually the ones with a hole in the middle, but I wasn't going to let a small technicality like that hold me back.\u0026nbsp;\u0026nbsp; I decided that if I warmed the jam a little bit, and piped a small stream of it in the centre of the donuts . . . then they would be filled with jam.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4034_zpseb90d845.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first two pans I made, I filled the donut holes half filled with the batter, piped in the jam, and then covered them with more batter.\u0026nbsp;\u0026nbsp; They baked up beautifully . . . but the jam did sink to the bottom of the pan . . . thankfully not enough to make them stick.\u0026nbsp;\u0026nbsp; They ain't pretty . . . but, a little bit of softened icing covers it all up.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4033_zps8ff502a1.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided with the last pan to fill them with all of the batter and then pipe a thin strip of jam on the top of the donuts . . . then when it sunk . . . it would be in the centre of the donuts.\u0026nbsp; And I was right.\u0026nbsp;\u0026nbsp; It worked perfectly . . . well, you can still kind of see on the tops of the bottoms where the jam was . . . but why quibble.\u0026nbsp;\u0026nbsp; They're delicious no matter what.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"337\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4044_zpsb71aaeaf.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThose ones I dipped in butter and rolled in cinnamon sugar.\u0026nbsp; Scrummo!!\u0026nbsp; We had company stop by shortly after I had baked and decorated them . . . and so I had our guests do a taste test them for me, along with Todd.\u0026nbsp;\u0026nbsp; I wanted honest opinions.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4036_zps4137e063.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTony liked the ones with the icing on top best, and was rather fond of the slight chewiness of some of the jam bits.\u0026nbsp; He liked the other ones too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"387\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4045_zps2ee9743f.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTina liked the ones with the jam in the middle and the butter\/cinnamon coating, the best . . . although she said the others were rather good as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"375\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4047_zps4da204ff.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd just happily sat there eating both kinds.\u0026nbsp;\u0026nbsp; He was happy.\u0026nbsp; Donuts.\u0026nbsp; Jam.\u0026nbsp;\u0026nbsp; Whatever.\u0026nbsp;\u0026nbsp; He loved it all.\u003Cbr \/\u003E\nI was rather fond of both as well.\u0026nbsp;\u0026nbsp; I had thought that the sunken jam ones were a bit of a failure . . . but a rather tasty failure all the same . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4050_zpsae9063c2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd the butter\/cinnamon coated ones?\u0026nbsp;\u0026nbsp; Scrummo!!\u0026nbsp;\u0026nbsp; I have created a monster.\u0026nbsp;\u0026nbsp; A delectably tasty monster.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4051_zpsb8957005.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my . . . I am enjoying this wonderful journey.\u0026nbsp; If you don't have a donut baking pan, you really must get one.\u0026nbsp;\u0026nbsp; Seriously.\u0026nbsp;\u0026nbsp; Put it one or two on your wish list.\u0026nbsp; You won't be sorry.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"351\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4053_zpscb42e687.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Jam Filled Baked Cinnamon Donuts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 18\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/jam-filled-baked-cinnamon-donuts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI \nlike to think these are a lot healthier than the regular fried ones.\u0026nbsp; In\n any case they are a fabulously tasty experiment.\u0026nbsp;\u0026nbsp; You decide which way\n you want yours to turn out.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNonstick cooking spray\u003Cbr \/\u003E\n200g plain flour (2 cups)\u003Cbr \/\u003E\n287g of caster sugar (1 1\/2 cups)\u003Cbr \/\u003E\n2 tsp baking powder\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1\/2 tsp freshly grated nutmeg\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n1\u0026nbsp; large free range egg, beaten\u003Cbr \/\u003E\n300ml of whole milk (1 1\/4 cups)\u003Cbr \/\u003E\n2 TBS butter, melted\u003Cbr \/\u003E\n2 tsp vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo fill:\u003Cbr \/\u003E\n4 dessertspoons of strawberry jam, heated gently\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the coating:\u003Cbr \/\u003E\n8 TBS butter, melted\u003Cbr \/\u003E\n95g of caster sugar\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOptional:\u003Cbr \/\u003E\npurchased icing, warmed to drizzle\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4038_zpsa67c2732.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Spray your donut pans well with nonstick cooking spray.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift\n the flour, sugar, baking powder, cinnamon, nutmeg and salt into a large\n bowl.\u0026nbsp;\u0026nbsp; Whisk the egg, milk, melted butter and vanilla together in a \nbeaker.\u0026nbsp; Add all at once to the dry ingredients and stir together just \nto combine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon the batter into the baking pans, filling each \none a little more than three-quarters full.\u0026nbsp; Using a small teaspoon, \ndrizzle some of the heated jam, in a thin line around the centre of the \ndonuts, taking care not to touch the edges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4046_zps8d6e1c3d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 17 minutes, \nuntil the top springs back when lightly touched.\u0026nbsp; Allow to cool in the \npan for five minutes, before tipping out onto a wire rack to finish \ncooling.\u0026nbsp; Allow to cool completely before proceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the \nmelted butter into a shallow bowl.\u0026nbsp;\u0026nbsp; Stir the cinnamon and sugar \ntogether in another bowl.\u0026nbsp;\u0026nbsp; Dip the tops of the donuts into the melted \nbutter and then into the cinnamon sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlternately, if you \nprefer a bit of crunch, you can fill the tins 1\/3 full.\u0026nbsp; Drizzle the \nheated jam around the centres and then top with the remaining batter.\u0026nbsp;\u0026nbsp; \nBake as above.\u0026nbsp; The jam will sink more or less to the bottom, which \ngives a uniquely different texture, which is quite tasty as well.\u0026nbsp;\u0026nbsp; \nDrizzle the tops with heated icing when cooled.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know I promised you Home Baked Digestive Biscuits today . . . but, I just couldn't wait to show you these donuts!!\u0026nbsp; Patience has never been one of my virtues! Never fear, I'll tell you all about the Digestive Biscuits tomorrow!\u0026nbsp; Oh so tasty! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8106687689985224292\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/jam-filled-baked-cinnamon-donuts.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8106687689985224292"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8106687689985224292"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/jam-filled-baked-cinnamon-donuts.html","title":"Jam Filled Baked Cinnamon Donuts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3023498240906379998"},"published":{"$t":"2013-01-05T04:00:00.002+00:00"},"updated":{"$t":"2022-02-24T13:02:23.543+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Queen Cakes"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"582\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3820_zps41be9bbc.jpg\" title=\"Queen Cakes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHow could a person not fall in love immediately with something which is called a Queen Cake???\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EI think that would be a very difficult thing to do . . .\u0026nbsp;\n\n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003Ebut these are not just cakes to fall in love with . . . these are cakes with a bit of a history, and I do so love to eat food with a history.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3821_zpsf167e7a5.jpg\" title=\"Queen Cakes\" width=\"630\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThere are recipes for Queen Cakes which date back as far as the 18th century, with little or no variation from the one which I have here for you today.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"627\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3822_zps9e766ccf.jpg\" title=\"Queen Cakes\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nEssentially they are small individual cakes . . . composed of local fresh and honest ingredients . . . butter, sugar, flour and eggs . . . and lots of sweet, little dried currants.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou must not leave these out.\u0026nbsp;\u0026nbsp; One of these without currants . . . is not technically . . . a Queen Cake.\u0026nbsp; Currants are an absolute given.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3825_zps7f7f4938.jpg\" title=\"Queen Cakes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nSimple and good, the ones I baked to day are flavoured simply with fresh un-waxed lemon zest . . . but I have also seen recipes requiring the use of rose water or orange flower water.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EI like the lemon zest myself . . . but then I \u003Ci\u003Eam \u003C\/i\u003Eawfully fond of lemon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3828_zpsccd9973e.jpg\" title=\"Queen Cakes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThese were particularly popular during the reign of Queen Victoria, almost patriotically so. We've been watching a series on the telly this week on the children of Queen Victoria.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI do believe she was not particularly fond of small children . . . however judging her girth . . . I do think she was probably rather more fond of Queen Cakes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI am not one to point fingers however.\u0026nbsp; I am rather fond of them myself and I also have the girth to prove it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3829_zpsc5a5edc0.jpg\" title=\"Queen Cakes\" width=\"630\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nSurely I jest . . . and it's all in fun, just like these lovely little cakes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAlways baked in little tins . . . patty pans, bun tins . . . and here today little heart shaped tins . . . they delight the eye and the taste.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3830_zps9483b601.jpg\" title=\"Queen Cakes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWho wouldn't love a small cake, perfectly sized . . . just for them.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESweet and buttery, filled with lovely currants . . . fit for a Queen.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3831_zps636e9a64.jpg\" title=\"Queen Cakes\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWho indeed?\u0026nbsp;\u0026nbsp; Not me!\u0026nbsp; These are incredibly scrummy, which just goes to prove . . . yet again . . . tasty food does not have to be complicated.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt only needs a bit of skill, and good honest ingredients, well prepared.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Queen Cakes\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3832_zps3ff62fde.jpg\" title=\"Queen Cakes\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nSometimes called heart cakes . . . you will find yourself wanting to lick the bowl clean.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIs it just me, or does cake batter . . . licked from sticky fingers . . . taste amazingly heavenly?\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Queen Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 small buns\u003Cbr \/\u003E\nor 8 heart shaped cakes\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/queen-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDating\n from the 18th century, these cakes have always been baked in small \nindividual tins, either patty pans or individual heart shaped molds.\u0026nbsp;\u0026nbsp; \nSweet and buttery, flavoured with lemon, and stogged full of lovely \ndried currants\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n125g soft butter (generous half cup)\u003Cbr \/\u003E\n125g caster sugar (2\/3 cup)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n150g plain flour (1 1\/2 cups)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\nthe finely grated zest of one un-waxed lemon\u003Cbr \/\u003E\n125g of dried currants (scant cup)\u003Cbr \/\u003E\na splash of milk\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a 12 hole patty pan, or 8\n heart shaped pans.\u0026nbsp; Line the bottoms of the heart tins with baking \npaper, and the patty pans with paper cases.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream the butter and \nsugar together until light and fluffy.\u0026nbsp; Beat in the eggs, one at a time,\n eating well after each addition. \u0026nbsp; Beat in the lemon zest.\u0026nbsp; Sift \ntogether the flour and baking powder.\u0026nbsp; Stir in the currants.\u0026nbsp; Using a \nlarge metal spoon, fold in the flour mixture, along with a splash of \nmilk, to give a gentle dropping consistency.\u0026nbsp;\u0026nbsp; Spoon into the prepared \ncases, filling each no more than 2\/3 full.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated \noven for 20 minutes, until well risen and the tops spring back when \nlightly touched.\u0026nbsp; Allow to cool in the tins for 5 to 10 minutes before \nremoving to a wire rack to cool completely.\u0026nbsp; Dust with icing sugar and \nserve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious when fresh, but can be stored in an airtight container for up to two days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Tune in tomorrow for some tasty Cherry and Almond Scones! ☺\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3023498240906379998\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/queen-cakes.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3023498240906379998"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3023498240906379998"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/queen-cakes.html","title":"Queen Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4540112360426467924"},"published":{"$t":"2012-12-27T04:00:00.000+00:00"},"updated":{"$t":"2012-12-27T08:05:48.872+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"}],"title":{"type":"text","$t":"Gingerbread Baby Bundt Cakes with a Cinnamon Glaze"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3681.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found this recipe via pinterest and \u003Ca href=\"http:\/\/thesepeasarehollow.blogspot.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EThese Peas Are Hollow.\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/thesepeasarehollow.blogspot.co.uk\/\" target=\"_blank\"\u003E\u0026nbsp;\u003C\/a\u003E quite some time ago. It looked fabulous.\u0026nbsp; The Peas Are Hollow people got the recipe via \u003Cb\u003E\u003Ca href=\"http:\/\/www.lacuisinehelene.com\/\" target=\"_blank\"\u003ELa Cuisine d'Helene. \u003C\/a\u003E\u0026nbsp;\u0026nbsp; \u003C\/b\u003EI printed it out and it's been waiting in my \u003Cspan style=\"font-size: large;\"\u003E\"to do\" \u003C\/span\u003Efile ever since.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3682.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAside from the photograph which looked so very delicious . . . I was intrigued by the mix of spices which it called for.\u0026nbsp; Ground cinnamon, cloves, nutmeg, ginger and all spice.\u0026nbsp; This cake had to be good . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3683.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe are having the missionaries over for supper tonight and so I decided that the time was ripe for me to bake these luscious little cakes.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"331\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3684.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my but they smelled gorgeous while they were baking.\u0026nbsp; It was like we were in a Yankee Candle shop, no kidding.\u0026nbsp; Simply fabulous.\u0026nbsp; If I could bottle that smell and use it like a perfume I would.\u003Cbr \/\u003E\nThey came out dark and gingerbread-ee . . . and very moist.\u0026nbsp; The glaze adds to their delightful spiciness.\u0026nbsp; You could of course just use a plain glaze if you wanted . . . or a lemon glaze, which would also be very good.\u0026nbsp; I, myself, loved the spiciness of the cinnamon glaze.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"341\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3685.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI added a little decoration of silver dragees, which I thought looked very festive.\u0026nbsp; You don't have to . . . glitter is nice, or candied ginger, or whatever floats your boat.\u0026nbsp; Even nothing would be fine.\u0026nbsp; I just wanted pretty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3687.jpg\" width=\"396\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe cakes were every bit as delicious as their fragrance.\u0026nbsp; Moist and wonderfully spiced.\u0026nbsp; They went down a real treat with scoops of vanilla ice cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3688.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Gingerbread Baby Bundt Cakes with a Cinnamon Glaze*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 mini cakes\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gingerbread-bundt-cakes-with-a-cinnamon-glaze\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdapted from a recipe I discovered on These Peas Are Hollow, taken from La Cuisine d'Helene.\u0026nbsp; Fabulously spiced and moistly delish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n225g of plain flour (2 1\/4 cups)\u003Cbr \/\u003E\n1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1\/2 tsp ground allspice\u003Cbr \/\u003E\n1\/2 tsp ground nutmeg\u003Cbr \/\u003E\n1\/2 tsp ground cloves\u003Cbr \/\u003E\n1 tsp cocoa powder\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n2 tsp ground ginger\u003Cbr \/\u003E\n8 TBS unsalted butter, melted and cooled\u003Cbr \/\u003E\n120ml dark treacle\u003Cbr \/\u003E\n60ml golden syrup\u003Cbr \/\u003E\n(in North America, use 3\/4 cup dark molasses)\u003Cbr \/\u003E\n145g granulated sugar (3\/4 cup)\u003Cbr \/\u003E\n1 large free range egg\u003Cbr \/\u003E\n125 ml buttermilk (1\/2 cup)\u003Cbr \/\u003E\n125ml whole millk (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the glaze:\u003Cbr \/\u003E\n130g sifted icing sugar (1 cup)\u003Cbr \/\u003E\n3 to 4 TBS whole milk\u003Cbr \/\u003E\n1\/4 tsp ground cinnamon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSilver dragees or glitter to decorate (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 5.\u0026nbsp; Butter and flour 12 mini bundt \npans.\u0026nbsp; Set aside.\u0026nbsp; (If you only have a six cup one, you will need to use\n it twice, cleaning and re-buttering and flouring again.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream \ntogether the molasses, melted butter, syrups and sugar, until well \nblended using an electric whisk.\u0026nbsp; Whisk in the milk and buttermilk.\u0026nbsp; \nWhisk together the flour, soda, salt, allspice, nutmeg, cloves, cocoa \npowder, cinnamon and ginger.\u0026nbsp; Beat this into the creamed mixture a bit \nat a time until smooth and just combined.\u0026nbsp; Divide the mixture equally \namongst the prepared baking pan, filling no more than 3\/4 full.\u0026nbsp; Bake \nfor 20 minutes until the tops spring back when lightly touched and a \ntoothpick inserted in the centre comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTip out onto a wire rack to cool completely before proceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the glaze ingredients until smooth.\u0026nbsp; Drizzle over top of the cakes.\u0026nbsp; Sprinkle with dragees or glitter if using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; The original recipe said that it made 24 mini bundt cakes.\u0026nbsp; They must have been much smaller than mine.\u0026nbsp; I got\u0026nbsp; 12 using my pan, which is a six cup pan, each cake being about 4 inches across."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4540112360426467924\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/gingerbread-bundt-cakes-with-cinnamon.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4540112360426467924"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4540112360426467924"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/gingerbread-bundt-cakes-with-cinnamon.html","title":"Gingerbread Baby Bundt Cakes with a Cinnamon Glaze"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1130596631625815742"},"published":{"$t":"2012-12-10T04:00:00.000+00:00"},"updated":{"$t":"2012-12-10T04:00:01.668+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Gingerbread Man Cakes and Christmas Morning Muffins"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003Ca href=\"http:\/\/pinterest.com\/pin\/252272016598675238\/\" target=\"_blank\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"http:\/\/media-cache-ec6.pinterest.com\/upload\/208713763950791316_0aTjX30G_c.jpg\" width=\"272\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"float: left; padding-bottom: 0px; padding-top: 0px;\"\u003E\n\u003Cdiv style=\"color: #76838b; font-size: 10px;\"\u003E\nSource: \u003Ca href=\"http:\/\/www.google.com\/imgres?q=morning+happy\u0026amp;start=244\u0026amp;num=10\u0026amp;um=1\u0026amp;hl=en\u0026amp;client=safari\u0026amp;rls=en\u0026amp;biw=1415\u0026amp;bih=764\u0026amp;tbm=isch\u0026amp;tbnid=jGh1I78T7xmoQM:\u0026amp;imgrefurl=http:\/\/goodmorningnbs.blogspot.com\/2012\/01\/good-morning-happy-wednesday.html\u0026amp;docid=qSh2bghAC_Xd8M\u0026amp;imgurl=http:\/\/1.bp.blogspot.com\/-QdhYRVBAc6o\/TxW2JmVRWeI\/AAAAAAAAFG8\/I2DJYsN-_9E\/s1600\/noname.jpg\u0026amp;w=500\u0026amp;h=735\u0026amp;ei=3fUvT57KIIGKsgLh4dn7DQ\u0026amp;zoom=1\u0026amp;chk=sbg\" style=\"color: #76838b; font-size: 10px; text-decoration: underline;\"\u003Egoogle.com\u003C\/a\u003E via \u003Ca href=\"http:\/\/pinterest.com\/onedesigner\/\" style=\"color: #76838b; font-size: 10px; text-decoration: underline;\" target=\"_blank\"\u003EBonnie\u003C\/a\u003E on \u003Ca href=\"http:\/\/pinterest.com\/\" style=\"color: #76838b; text-decoration: underline;\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAre you ready for some Christmas Baking fun???\u0026nbsp; I hope so!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do get sent the neatest things.  Recently the \u003Cb\u003E\u003Ca href=\"http:\/\/www.eddingtons.co.uk\/\" target=\"_blank\"\u003EEddington's \u003C\/a\u003E\u003C\/b\u003Epeople sent me some really cute baking tins to use over the up and coming holidays.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" border=\"0\" class=\"imageNoBorder\" height=\"248\" src=\"http:\/\/www.eddingtons.co.uk\/items\/3126634-GBREAD-MAN-PAN-.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the pans they sent was the Chicago Metallic Gingerbread Man Pan.\u0026nbsp; Plain gingerbread is so tasty, but it is even tastier when you bake it in Gingerbread Man Shapes!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cspan class=\"detailDetail\"\u003EChicago Metallic, founded in Chicago, \nIllinois in 1898, use their primary expertise in providing commercial \nquality bakeware to offer consumers the very best in home-baking \nperformance.  Chicago Metallic's square and rectangular pans are folded \nat the ends, to provide a triple thick layer at the corners, to \nreinforce the rim, increase strength and resist warping.    The lips of \nthe pans are also reinforced with a sturdy steel rod, which is curled \ninside the rim, to provide additional strength and warp-resistance.\n\n35.5cm x 27cm x 2.5cm (13.9\" x 10.6\" x 1\").\u0026nbsp;\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan class=\"detailDetail\"\u003E\u0026nbsp;\u003Cimg height=\"344\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3337.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan class=\"detailDetail\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan class=\"detailDetail\"\u003EI thought the gingerbread men were really cute and a really delicious recipe was included on the cardboard wrapping of the pan.\u0026nbsp; (see below)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan class=\"detailDetail\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan class=\"detailDetail\"\u003E\u003Cimg height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3340.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan class=\"detailDetail\"\u003EMy decorating skills are a bit naff . . . I don't think I will ever be a great cake decorator, but the gingerbread men turned out cute nonetheless . . .\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan class=\"detailDetail\"\u003E\u0026nbsp;\u003Cimg height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3341.jpg\" width=\"400\" \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI gave them names according to my decorating skills . . . you just have to laugh at yourself sometimes don't you?\u0026nbsp; Being able to laugh at yourself is what makes things like this so much fun.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver all the pan performed very well and I was pleased with the way the gingerbread-cakes turned out.\u0026nbsp; I had been under the impression that the men would come out with the eyes and buttons impressed into the cakes, but this didn't happen.\u0026nbsp; No matter . . . the icing I made sort of took care of that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3351.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Gingerbread Men Cakes\u003C\/b\u003E\u003C\/i\u003E*\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gingerbread-men-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuite scrummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 1\/2 cups plain flour (150g)\u003Cbr \/\u003E\n1\/4 cup packed soft light brown sugar (50g)\u003Cbr \/\u003E\n1\/2 tsp baking powder\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n1 TBS unsweetened Cocoa powder\u003Cbr \/\u003E\n3\/4 tsp cinnamon\u003Cbr \/\u003E\n3\/4 tsp ground ginger\u003Cbr \/\u003E\n1\/2 cup shortening (110g)\u003Cbr \/\u003E\n1\/2 cup\u0026nbsp; mild molasses (125ml)\u003Cbr \/\u003E\n1 large free range egg\u003Cbr \/\u003E\n1\/2 cup hot water (125ml) \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Lightly spray the gingerbread man pan with nonstick cooking spray or something similar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the flour,\u0026nbsp; baking powder, soda, cocoa powder, cinnamon and ginger.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u0026nbsp; Beat the sugar and shortening together until light and fluffy.\u0026nbsp; Beat in the egg.\u0026nbsp; Stir together the hot water and molasses and add to the creamed mixture alternately with the dry ingredients, beginning and ending with dry.\u0026nbsp; Spoon the batter into each man filling them about 1\/2 of the way up.\u0026nbsp; Bake for 15 to 18 minutes until well risen and the tops spring back when lightly touched.\u0026nbsp; Let cool in the pan for 10 minutes before turning out carefully.\u0026nbsp; Repeat as needed until all the batter is used, wiping the pan clean and re-spraying in between bakings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDecorate as desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMmmm . . . tasty.\u0026nbsp; The pan is available at most cookshops in the UK, and I found it at \u003Ca href=\"http:\/\/www.amazon.co.uk\/Chicago-Metallic-Gingerbread-Man-Pan\/dp\/B0017IB5K8\/ref=sr_1_39?s=kitchen\u0026amp;ie=UTF8\u0026amp;qid=1355073198\u0026amp;sr=1-39\" target=\"_blank\"\u003E\u003Cb\u003EAmazon\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E (UK) for £13.10 which was a £7 saving on the regular retail price.\u0026nbsp; I am sure you can find it on the North American Amazon page as well. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, and it is dishwasher safe and cleaned up like a breeze.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"\" border=\"0\" class=\"imageNoBorder\" src=\"http:\/\/www.eddingtons.co.uk\/items\/86037%20-%20CHRISTMAS%20TREE%20MUFFIN.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe other pan I was sent was the \u003Ca href=\"http:\/\/www.eddingtons.co.uk\/itemdetail.aspx?i=86037\u0026amp;c=3\" target=\"_blank\"\u003E\u003Cb\u003EEddington's\u003C\/b\u003E\u003C\/a\u003E Christmas Tree Muffin tin.\u0026nbsp;\u0026nbsp; This one bakes 12 muffins at a time.\u0026nbsp; It is not quite as heavily built as the Chicago metal tin, but it's pretty sturdy and also nonstick.With 12 perfectly shaped Christmas Tree cups for the most perfect \nmuffins.  The pan is cleverly designed to conduct heat quickly and \nevenly, to ensure all baked foods are consistently cooked through.  Non \nstick and easy to clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd it was. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3342.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI chose to bake my Nigella's Christmas Morning Muffins in it and they turned out lovely.\u0026nbsp; Not huge, but then we don't really need to be stogging ourselves with HUGE muffins anyways do we?\u0026nbsp; The pan performed perfectly well. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3344.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Christmas Morning Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/christmas-morning-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese smell like Christmas when they are baking . . . spicy and fruity.\u0026nbsp; Yummilicious! (Adapted from a recipe in How to be a Domestic Goddess by Nigella Lawson)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n250g Plain Flour (1 1\/3 cups flour)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 tsp baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp bicarbonate of soda\u003C\/div\u003E\n\u003Cdiv\u003E\n100g Caster Sugar (1\/3 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp nutmeg, freshly grated\u003C\/div\u003E\n\u003Cdiv\u003E\nZest and juice of one orange or two clementines\u003C\/div\u003E\n\u003Cdiv\u003E\nApprox 125ml Full Fat Milk (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n75 ml Vegetable Oil (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large free range\u0026nbsp; Egg\u003C\/div\u003E\n\u003Cdiv\u003E\n175g Dried Cranberries (1\/2 cup plus 2 TBS, or 1\/4 cup plus 1 TBS each cranberries and chocolate chips)\u003C\/div\u003E\n\u003Cbr \/\u003E\nTo top:\u003Cbr \/\u003E\n2 tsp sugar\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3348.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a 12 cup medium muffin \ntin, or spray a tin really well with non stick cooking spray.\u0026nbsp; Set \naside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the flour, baking powder, soda sugar, \ncinnamon, nutmeg and orange rind in a large bowl.\u0026nbsp; Whisk together the \norange juice, oil, milk and egg.\u0026nbsp; Add all at once to the dry ingredients\n and mix just to moisten.\u0026nbsp; Stir in the cranberries and chocolate chips \n(if using.)\u0026nbsp; Divide the batter equally amongst the muffins cups.\u0026nbsp; \nCombing the topping ingredients and sprinkle over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for \n10 to 15 minutes until well risen and golden brown.\u0026nbsp; Turn out onto a \nwire rack to cool.\u0026nbsp; Dust with icing sugar if desired to serve.\u0026nbsp; Serve \nwarm.\u003Cbr \/\u003E\nThis pan also performed really well and clean up was a breeze, although it needed to be washed by hand as it is not dishwasher recommended.\u0026nbsp; Not a problem though as it is nonstick and very easy to clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis pan is also available in most cookware shops and I found one on\u003Cb\u003E \u003Ca href=\"http:\/\/www.amazon.co.uk\/Eddingtons-Christmas-Tree-Muffin-Pan\/dp\/B009GX27A8\" target=\"_blank\"\u003EAmazon \u003C\/a\u003E\u003Cspan style=\"background-color: #4c1130;\"\u003E\u003C\/span\u003E \u003C\/b\u003E(UK) for only £7.42, which makes is really affordable. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll in all I was really happy with the way both pans performed.\u0026nbsp; They add a bit of fun into Christmas don't you think??\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to\u003Ca href=\"http:\/\/www.eddingtons.co.uk\/default.aspx\" target=\"_blank\"\u003E\u003Cb\u003E Eddingtons \u003C\/b\u003E\u003C\/a\u003Efor sending me these pans to test and also to Miriam at Shrewd PR for sending them to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1130596631625815742\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/gingerbread-man-cakes-and-christmas.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1130596631625815742"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1130596631625815742"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/gingerbread-man-cakes-and-christmas.html","title":"Gingerbread Man Cakes and Christmas Morning Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5778143494108157355"},"published":{"$t":"2012-12-02T04:00:00.000+00:00"},"updated":{"$t":"2012-12-22T07:26:38.443+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Glazed Red Velvet Donuts"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3229.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEver\u0026nbsp;\n\n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003Esince I got my donut pan I have been really enjoying trying out different recipes for baked donuts.\u0026nbsp; Essentially they are cakes in a donut shape . . . but who cares.\u0026nbsp; They taste brilliant.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3231.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I adapted the recipe which came with my pan and created a delicious Red Velvet Baked Donut.\u0026nbsp; I confess I have never tasted Red Velvet anything before, but I know for a fact that people are crazy about Red Velvet Cake and Cupcakes . . . so why not Red Velvet Donuts??\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3243.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhy not indeed!\u0026nbsp; This recipe makes 12 donuts.\u0026nbsp; My pan only bakes six at a time, but it wipes out clean really easily so if you only have a 6 donut sized pan, just wipe it out in between batches and re-butter it.\u0026nbsp; It will work fine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"327\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3228.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nApparently Cream Cheese Icing is what most people have on Red Velvet Cake and so I created a\u0026nbsp; really scrummy Cream Cheese Glaze for these donuts.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"337\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3226.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sprinkled the glazed donuts with some candy sprinkles in white and red . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3233.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course I had to have a bite, or two or three . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"347\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3237.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a tough job, but somebody has to do it.\u0026nbsp; Tis too bad the Toddster is not fond of chocolate. ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3239.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBaked . . . not fried.\u0026nbsp; Much better for you.\u0026nbsp; Well . . . as long as you don't inhale two or three . . .\u003Cbr \/\u003E\n(Insert sheepish look here.)\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3242.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Glazed Red Velvet Baked Donuts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/red-velvet-baked-donuts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am addicted to baked donuts.\u0026nbsp; This version is fab.\u0026nbsp; Adapted from the recipe on the back of my donut pan.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n100g plain flour (1 cup)\u003Cbr \/\u003E\n1\/2 tsp baking powder\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n2 TBS sifted cocoa powder\u003Cbr \/\u003E\n7 1\/2 TBS caster sugar\u003Cbr \/\u003E\n1 large free range egg, beaten\u003Cbr \/\u003E\n6 1\/2 TBS buttermilk\u003Cbr \/\u003E\n2 TBS melted butter\u003Cbr \/\u003E\n1 tsp pure vanilla extract\u003Cbr \/\u003E\n3\/4 tsp white vinegar\u003Cbr \/\u003E\n1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/4 tsp of liquid red food colouring\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Glaze:\u003Cbr \/\u003E\n4 TBS cream cheese\u003Cbr \/\u003E\n1 tsp pure vanilla extract\u003Cbr \/\u003E\n130g of sifted icing sugar (1 cup)\u003Cbr \/\u003E\n4 to 5 TBS of milk or as much as it takes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSprinkles to decorate\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nP{reheat\n the oven to 2oo*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a donut pan really well.\u0026nbsp; \n(The large one that makes big donuts.\u0026nbsp; You will need to use it twice.\u0026nbsp; \nJust wipe it out really well in between baking and re-butter it.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n together the flour, baking powder, salt, cocoa powder and sugar.\u0026nbsp; Beat \ntogether the buttermilk, vanilla, melted butter and egg.\u0026nbsp; Beat this into the flour, \nmixing well.\u0026nbsp; Stir together the soda, vinegar and red colouring.\u0026nbsp; Stir \nthis in to the batter until it is uniformly combined and smooth.\u0026nbsp; Spoon \nthe batter into the prepared pan, filling the holes 2\/3 full.\u0026nbsp; Bake in \nthe heated oven for 8 to 10 minutes until the tops spring back when \nlightly touched.\u0026nbsp; Let cool in the pan for about 5 minutes before tipping\n out onto a wire rack to cool completely.\u0026nbsp;\u0026nbsp; Clean the pan, re-butter, \nfill again and bake as above.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAllow the donuts to cool completely before glazing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo\n make the glaze whisk together the cheese, vanilla, icing sugar and \nenough milk to give you a thick glaze consistency.\u0026nbsp; Dip the tops of the \ndoughnuts into the glaze, twisting them to coat well.\u0026nbsp; Place back onto \nthe wire rack and dust with sprinkles if desired.\u0026nbsp; Allow to set before \neating.\u0026nbsp; Store in an airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5778143494108157355\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/glazed-red-velvet-donuts.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5778143494108157355"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5778143494108157355"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/glazed-red-velvet-donuts.html","title":"Glazed Red Velvet Donuts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5871811661176171630"},"published":{"$t":"2012-11-27T04:00:00.000+00:00"},"updated":{"$t":"2012-11-29T15:15:46.363+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baking challenges"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"A Traditional Victorian Sponge Cake and the Clover Block Challenge"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"\" class=\"media\" id=\"fullSizedImage\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/LN_869300_BP_10.jpg?t=1353954980\" style=\"height: 200px; width: 200px;\" \/\u003E\u003Cbr \/\u003E\nI was recently contacted and asked to do the Clover Block Challenge. \u003Ca href=\"http:\/\/www.cloverfamily.co.uk\/products\/\" target=\"_blank\"\u003E\u003Cb\u003EClover\u003C\/b\u003E\u003C\/a\u003E is part of the Dairy Crest family, which is one of the UK's \npremier dairy food companies. I've always loved the Clover Commercials on the telly and so I thought why not, I'll give it a go.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.cloverfamily.co.uk\/products\/\" target=\"_blank\"\u003E\u003Cb\u003ECover Block\u003C\/b\u003E\u003C\/a\u003E is a spread which has been specifically designed for baking with.With only 30% of the saturated fat that butter has.\u0026nbsp; On their page I read that it has a buttery taste, which comes from the buttermilk that they churn to make it.\u0026nbsp; Hmmm . . . all the flavour of butter with only 30% of the saturated fat?\u0026nbsp; I'm in!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"321\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3104.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to use it to bake my Victorian Sandwich Cake.\u0026nbsp; It's one of our favourite cakes and a cake that really highlights the flavour of butter.\u0026nbsp; Could the Clover Block compete?\u0026nbsp; We would see.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3103.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently got a special tin that you can bake individual sponges in and so I was really keen to do mini Victorian Sponge Cakes.\u0026nbsp; I used the same recipe, but divided the batter equally amongst the spaces in the tin and cut the baking time down by 5 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3106.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe \u003Ca href=\"http:\/\/www.cloverfamily.co.uk\/products\/\" target=\"_blank\"\u003E\u003Cb\u003EClover\u003C\/b\u003E\u003C\/a\u003E whipped up nicely, just like butter would.\u0026nbsp; And I admit I tasted it (I am a naughty puppy.\u0026nbsp; I lick beaters too!) and it tasted just like butter.\u0026nbsp; But would it bake like butter?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"339\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3107.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell . . . you be the judge.\u0026nbsp; I could in all honesty see no discernible difference between using the Clover Block and using butter.\u0026nbsp; My cakes had a lovely texture, and if anything, )and I'll put myself way out on a limb here) . . . I actually preferred the Clover as there wasn't that oily greasy feel that you can sometimes get when you use butter.\u0026nbsp; But maybe that's just me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3110.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn any case, I was well pleased with my results and if I can bake things using clover block, which contain only 30% of the saturated fat, well then, I am quite simply going to use Clover.\u0026nbsp; Seriously.\u0026nbsp; The recipe calls for half butter and half margarine.\u0026nbsp; I used ALL \u003Ca href=\"http:\/\/www.cloverfamily.co.uk\/products\/\" target=\"_blank\"\u003E\u003Cb\u003EClover block\u003C\/b\u003E\u003C\/a\u003E. Nom! Nom!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3113.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Traditional Victorian Sandwich Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u0026nbsp;Makes one 7 inch cake\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/traditional-victorian-sandwich-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPopular\n during the reign of Queen Victoria, this cake remains popular to this \nday, which is a huge testament to it's taste and ease of baking!\u0026nbsp; Don't \nbe tempted to use all butter.\u0026nbsp; This is one recipe that is better for the\n use of a mixture of butter and margarine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n12 TBS of clover block spread\u003Cbr \/\u003E6 ounces caster sugar (1 cup)\u003Cbr \/\u003E\n1\/4 tsp vanilla extract\u003Cbr \/\u003E\n3 large eggs, beaten\u003Cbr \/\u003E\n6 ounces self raising flour (a scant 1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo finish:\u003Cbr \/\u003E\n3 TBS raspberry jam\u003Cbr \/\u003E\nbuttercream to fill (optional)\u003Cbr \/\u003E\nicing sugar or caster sugar to dust the top\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3115.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter and base line two 7 inch sandwich tins.\u0026nbsp; Set aside.\u0026nbsp; Preheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n the butter, margarine, sugar and vanilla together until light in colour\n and fluffy.\u0026nbsp; Gradually beat in the eggs, a little at a time, beating \nwell after each addition.\u0026nbsp; If the mixture begins to curdle, add a \nspoonful of the flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFold in the flour with a metal spoon, \ntaking care to use a cutting motion so as not to knock out too much of \nthe air that you have beaten into the batter.\u0026nbsp; Divide the batter evenly \nbetween the two cake tins, leveling off the surface.\u0026nbsp; Make a slight dip \nin the centre of each.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake on a centre rack of the oven for \nabout 25 minutes, or until the sponges have risen well, are golden \nbrown, and spring back when lightly touched.\u0026nbsp; Allow to cool in the pan \nfor five minutes before running a knife carefully around the edges and \nturning out onto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce cooled, \nplace one layer on a cake plate. Spread with raspberry jam and \nbuttercream (if using).\u0026nbsp; Place the other cake on top, pressing down \nlightly.\u0026nbsp; Dust with icing or caster sugar and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday,s cakes were filled with vanilla butter cream icing and Turkish Vanilla Cherry Jam, which I buy at M\u0026amp;S. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBe sure to check out the Clover UK page on\u003Ca href=\"https:\/\/www.facebook.com\/CloverUK?ref=ts\u0026amp;fref=ts\" target=\"_blank\"\u003E\u003Cspan style=\"color: #3d85c6;\"\u003E\u003Cb\u003E FACEBOOK,\u003C\/b\u003E\u003C\/span\u003E\u003C\/a\u003E where you can win prizes and share recipes with other Clover followers!Clover Block spread is available at most grocery shops and through your Dairy Crest Milkman.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not butter, it's a spread, that cuts, measures and tastes like butter with 30% of the saturated fat.\u0026nbsp; That works for me!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Kayleigh and Clover for allowing me to participate in this challenge.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHANDY TIP ALERT!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3098.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor an easy way to cut small cakes, or large cakes for that matter, perfectly in half horizontally . . . cut yourself a nice long piece of dental floss (preferably not flavoured) that fits around the cake with enough over hang to grip decently.\u0026nbsp; Place it around the centre of the cake, crossing the floss ends over each other\u0026nbsp; in front.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3099.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGently pull the ends of the floss and it will slide through the cake, giving you perfectly cut layers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy peasy lemon squeezy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"324\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3097.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStrong Cotton sewing thread also works a charm! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5871811661176171630\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/a-traditional-victorian-sponge-cake-and.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5871811661176171630"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5871811661176171630"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/a-traditional-victorian-sponge-cake-and.html","title":"A Traditional Victorian Sponge Cake and the Clover Block Challenge"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4225560245709940034"},"published":{"$t":"2012-11-18T04:00:00.000+00:00"},"updated":{"$t":"2018-11-28T07:15:07.317+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Novelties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Christmas Baking with Snowman Cupcakes"},"content":{"type":"html","$t":"\u003Cimg height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-xlEm5qjxGu0\/TuoZsb9ue4I\/AAAAAAAADf0\/cKjTIMM6nG0\/s400\/Mrsclaus2.jpg\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sure miss having children around the house.  When my kids were growing up this time of year was so busy for us as I would be baking up all sorts of \u003Ca href=\"http:\/\/www.bakingmad.com\/ideas\/christmas\" target=\"_blank\"\u003E\u003Cb\u003EChristmas Baking\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; for the upcoming holidays and for their parties at school, etc.\u0026nbsp; There would be cakes and cookies and tarts, and all sorts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow that there is only Todd and myself, my baking is of course cut way back.\u0026nbsp; Two people can only eat so much food . . . I do love to make a tasty \u003Ca href=\"http:\/\/www.bakingmad.com\/recipes\/cake-recipes\/eric-lanlards-christmas-cake\" target=\"_blank\"\u003E\u003Cb\u003EChristmas Cake Recipe \u003C\/b\u003E\u003C\/a\u003Eevery year . . . as well as a delicious \u003Ca href=\"http:\/\/www.bakingmad.com\/recipes\/puddings-and-desserts\" target=\"_blank\"\u003E\u003Cb\u003EChristmas Pudding Recipe.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/d34gos6s2q8mze.cloudfront.net\/wp-content\/uploads\/sites\/2\/2013\/10\/Christmas-Snowmen-Cupcakes-300x297.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Today I found the cutest \u003Ca href=\"http:\/\/www.bakingmad.com\/recipes\/cupcake-recipe\/christmas-snowmen-cupcakes-\" target=\"_blank\"\u003E\u003Cb\u003ESnowman Cupcakes\u003C\/b\u003E\u003C\/a\u003E on the Baking Mad Site.\u0026nbsp; I thought they were really cute and they looked like something children would really enjoy.\u0026nbsp; I sure wish that my grandchildren lived closer to me . . . I would sure love to spoil them with something like this.\u0026nbsp; I think they are quite adorable . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlas once I had the cupcakes in the oven baking . . . I realized that I didn't have everything that I needed to decorate them, and the Toddster had just settled into watching one of his cowboy films, Mitzie was not feeling well . . . and I didn't feel like I could ask him to go to the shops.\u0026nbsp; Truth be told, he never comes back with what I want anyways . . . it boggles my mind sometimes how he can get it so wrong!\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2946.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo what you are seeing here today . . . is my adaptation of the recipe on the Baking Mad Page.\u0026nbsp; I didn't have the ready roll icing in white . . . so I made a simple fondant that I spooned over top and let set.\u0026nbsp; I didn't have black and red designer icings either, so I cut up bits of licorice to\u0026nbsp; use as eyes and smiles . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2947.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI rouged their cheeks with a little bit of watered down red food coloring and a paint brush . . .\u0026nbsp; and I dusted their noses with a bit of orange.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2951.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis one is called MUMBLES because he was born without a mouth.\u0026nbsp; (That's my story and I'm sticking to it!!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2953.jpg\" height=\"392\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't have the proper things for the scarves either . . . but I did have some turquoise blue ready roll icing and so I just made their scarves out of that.\u0026nbsp; Not perfect but . . . I guess they turned out OK.\u0026nbsp; When needs must and all that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2955.jpg\" height=\"400\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey do look rather cute lined up in a row, like a lot of little soldiers don't you think??\u0026nbsp; My grandsons would just adore\u0026nbsp; a treat like this . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMaybe one year I will get lucky and be able to bake something like this for them!\u0026nbsp; In the meantime I can just dream about it.\u0026nbsp; The thought of it makes me smile . . . just like one of these silly looking snowmen!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2946.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Christmas Snowmen Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/christmas-snowmen-cupcakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCute, easy to make and quite, quite delicious!\u0026nbsp; (Adapted from the Bakingmad.com site.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n150g of butter (scant 2\/3 cup)\u003Cbr \/\u003E\n150g of golden caster sugar (generous 3\/4 cup superfine sugar)\u003Cbr \/\u003E\n3 large free range eggs, beaten\u003Cbr \/\u003E\n150g of self raising flour (1 cup + 2TBS)\u003Cbr \/\u003E\n1\/2 tsp baking powder\u003Cbr \/\u003E\nfew drops pure vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo decorate:\u003Cbr \/\u003E\n225g of white ready to roll icing (1 pound)\u003Cbr \/\u003E\n4 TBS Apricot jam\u003Cbr \/\u003E\n1 TBS hot water\u003Cbr \/\u003E\n12 White Marshmallows\u003Cbr \/\u003E\n1 TBS dessicated coconut\u003Cbr \/\u003E\nsilver balls\u003Cbr \/\u003E\nred candy strawberry belts\u003Cbr \/\u003E\nblack designer icing\u003Cbr \/\u003E\nred designer icing\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Line a 12 cup muffin tin with paper liners.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n the butter and sugar together until light and creamy.\u0026nbsp; Gradually beat \nin the eggs and vanilla, making sure it is well amalgamated.\u0026nbsp; If your \neggs begin to curdle add a tbs of the flour.\u0026nbsp; Whisk together the flour \nand baking powder.\u0026nbsp; Stir this into the creamed mixture along with the \nvanilla until smooth.\u0026nbsp; Divide the mixture equally amongst the muffin \ncups.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 20 to 25 minutes until risen, golden brown and the\n top springs back when lightly touched.\u0026nbsp; Remove to a wire rack to cool \ncompletely before proceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDust the counter top with icing \nsugar and roll out the ready to roll icing 1\/4 inch thick.\u0026nbsp; Cut out 12 \ncircles which are slightly smaller than the tops of the cupcakes.\u0026nbsp; Mix \ntogether the apricot jam and the water.\u0026nbsp; Brush some on the top of each \ncupcake and then top with the circles of icing.\u0026nbsp; Brush some jam on one \nflat side of each marshmallow and stick one on top of each icing circle \nslightly off centre.\u0026nbsp; Roll the scraps of icing into 12 small balls for \nthe noses.\u0026nbsp; Roll in apricot jam and then in the coconut.\u0026nbsp; Attach to the \nfaces using a little dab of jam.\u0026nbsp; Pipe a bit of black on for the eyes \nand red for the smiles.\u0026nbsp; Using a dab of apricot jam stick on the silver \nballs for buttons.\u0026nbsp; Wrap the strawberry belts around the marshmallows \nfor scarves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStore in an airtight container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2956.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot only does MUMBLES find himself unable to speak . ..\u0026nbsp; but he is quite, quite unable to follow directions either . . . as you can see he's somehow found himself standing out of line . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2958.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe was the first to fall . . .\u0026nbsp; poor little MUMBLES . . . I bet he wished he'd been a bit better at following directions.\u0026nbsp; *tee *hee*"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4225560245709940034\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/christmas-baking-with-snowman-cupcakes.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4225560245709940034"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4225560245709940034"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/christmas-baking-with-snowman-cupcakes.html","title":"Christmas Baking with Snowman Cupcakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-xlEm5qjxGu0\/TuoZsb9ue4I\/AAAAAAAADf0\/cKjTIMM6nG0\/s72-c\/Mrsclaus2.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5038435394010485867"},"published":{"$t":"2012-07-21T04:00:00.004+01:00"},"updated":{"$t":"2022-04-10T11:50:48.838+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":" Scottish Snowball Cakes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18207.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was in M\u0026amp;S the other day, in the food section (of course!),  and I spotted what they called Scottish Snowball Cakes.  They looked a lot like Whoopie Pies, but covered in icing and coconut.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I read the packet and it said that they were two sponge cakes put together with raspberry jam and covered with a fondant icing and dessicated coconut.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18204.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nEasy peasy lemon squeasy!  I thought to myself . . . I can do that!  And so I came home and proceeded to try to replicate what I had seen.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have to say . . . I think I did a rather good job of it, if I don't say so myself! *ahem*  (Not to blow my own horn or anything!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18208.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nOkay, so not having tasted the originals . . . I don't actually know if mine taste the same or not . . . but I can tell you that they are rather good.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Of course I could just call them Snowball Drop Cakes . . . but it sounds so much nicer when you add the word Scottish to the front of the title, don't you think???\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18209.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI used the sponge recipe from my Be-Ro flour baking book to make the sponges, and the glace icing from the same book.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I just baked the drop sponges . . . put them together with some raspberry jam (seedless), and then rolled them in the glace icing and then sweetened dessicated coconut.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18211.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThey went down a real treat with a hot cup of currant and blueberry tea.  This is a recipe I will repeat again.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I did find a traditional recipe (after the fact) \u003Ca href=\"http:\/\/www.scotsindependent.org\/features\/food\/scottish_snowball.htm\"\u003Ehere.\u003C\/a\u003E    They sounded like they might be a bit hard though . . . I think I'd like my fluffy ones better.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18219.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI do hope that you will give them a try.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;A bit messy to make, and somewhat fiddly, but well worth the effort to give your sweetie pies a snowball in July!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Scottish Snowball Cakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18218.jpg\" style=\"height: 360px; width: 360px;\" title=\"Scottish Snowball Cakes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E*Scottish Snowball Drop Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 5 (double cakes)\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/snowball-drop-cakes\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDropped  sponge cakes, sandwiched together with raspberry jam, coated in a glace  icing and then rolled in dessicated coconut.  A bit fiddly, but so  worth the effort for a special occasion.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cakes:\u003Cbr \/\u003E\n75g of caster sugar (6 1\/2 TBS)\u003Cbr \/\u003E\n75g of self raising flour (11 TBS), sifted\u003Cbr \/\u003E\n2 medium free range eggs\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSeedless raspberry jam\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the glace icing:\u003Cbr \/\u003E\n200g of sifted icing sugar (1 1\/2 cups)\u003Cbr \/\u003E\n2 TBS warm water\u003Cbr \/\u003E\nfew drops vanilla\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n75g of sweetened dessicated coconut (about 1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.  Grease a large baking tray and dust with flour, shaking off any excess.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBreak  the eggs into a bowl and whisk lightly.  Add the sugar and whisk until  the mixture becomes thick, creamy and almost white in colour.  This will  take about 8 to 10 minutes.  Lightly fold in the flour.  Place small  spoonfuls, well apart, on the baking tray.  Bake for about 5 minutes  until lightly browned.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLet sit on the baking sheet for about 5  minutes before carefully lifting onto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo  make the glace icing, whisk the warm water into the icing sugar, along  with a few drops of vanilla just until you have a smooth runny icing.   It should be thick enough to coat the back of a spoon, but drizzable.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpread  half of the cooled cakes on the bottom sides with raspberry jam.  Don't  use too much or it will seep out the edges and you don't want that.   You just want them stuck together nicely.  Have ready the dessicated  coconut in a shallow bowl.  Dip the filled cakes into the icing, turning  carefully to coat and gently lifting out with a fork.  Drop into the  bowl of dessicated coconut.  Gently turn to coate completely with the  coconut.  Carefully place onto a wire rack to set.  Store in an airtight  container.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5038435394010485867\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/how-to-make-snowball-in-july-scottish.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5038435394010485867"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5038435394010485867"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/how-to-make-snowball-in-july-scottish.html","title":" Scottish Snowball Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8223734482430599072"},"published":{"$t":"2012-05-12T04:00:00.000+01:00"},"updated":{"$t":"2012-05-12T04:00:05.467+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Honey Cornbread Surprise Muffins"},"content":{"type":"html","$t":"\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16692.jpg\" width=\"396\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always loved corn muffins and corn bread.\u0026nbsp; A baked bean supper would be nothing without some cornbread on the side, nor would a spicy bowl of chili con carne! Cornbread completes those meals like nothing else does.  I think corn muffins are every bit as wonderful as corn bread.  Maybe even better.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16693.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI remember an incident very early on in my young married life when I was visiting my in-laws for the first time.  My sister in law was also there for the weekend and my Mother in law used to work in a shoe store.  To make a long story short, she had prepared baked beans and ham for supper one night, which she asked me to pop into the oven and she also asked me to throw together her corn bread recipe and bake it as muffins to have along with the meal.\u0026nbsp; (I think she was trying to help me to feel included and useful.) Then she went to work.\n\nAs soon as she left my sister in law insisted that I made the muffins right away.  I didn't think I should, but rather than argue or press the point, I did what she told me too. (I think she was trying to make me look incompetent!)\u0026nbsp;  Of course it was the wrong thing to do . . . but, c'est la vie!  Once we warmed them up they were completely edible and no real harm was done.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16697.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think cornbread is much better when eaten warm.  Ditto the muffins.  That way if you want to spread them with butter, it melts into all of those lovely little crevices and tunnels.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16698.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese particular muffins are extra moist and extra special.  They are lightly sweetened and flavoured with honey . . . I like English Wildflower honey, myself.\u0026nbsp;\u0026nbsp;  \n\nIt tastes like a warm sunny day!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"339\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16702.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to tuck in a little surprise as well, that never fails to delight the eater.\u0026nbsp; I hide a sweet little nugget of strawberry or raspberry jam in the middle . . .well\u0026nbsp; . . .\u0026nbsp; sometime, it does sort of sink to the bottom, but no mind . . . it's tasty nonetheless.\u0026nbsp; It goes so very well with that little bit of crunch from the cornmeal and the moist butteriness of the whole muffin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16707.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\nCornbread muffins, filled with jam and baked until all scrummily toasty golden brown.\u0026nbsp; They're a \u003Cspan style=\"font-size: x-large;\"\u003Egood\u003C\/span\u003E thing.\u0026nbsp;\u0026nbsp; In fact . . .I think that they're the best!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16704.jpg\" width=\"389\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Honey Cornbread Surprise Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 large muffins\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/honey-cornbread-surprise-muffins\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf\n you like cornbread muffins, you will love these tasty little babies.\u0026nbsp; \nMoist and delicious, with the hidden surprise of a nugget of jam in the \ncentre.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n170g of cornmeal\u0026nbsp; (fine ground polenta will do) (1 cup)\u003Cbr \/\u003E\n100g of plain flour (1 cup)\u003Cbr \/\u003E\n1 TBS baking powder\u003Cbr \/\u003E\n95g of granulated sugar (1\/2 cup)\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n250ml of milk (1 cup)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n4 TBS butter,\u0026nbsp; melted\u003Cbr \/\u003E\n85g of runny honey\u003Cbr \/\u003E\n12 tsp of raspberry or strawberry jam\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a 12 cup muffin tin with paper liners.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the flour, cornmeal, salt, baking powder and sugar together in a large \nbowl.\u0026nbsp; Beat together the milk, eggs, melted butter, and honey.\u0026nbsp; Make a \nwell in the middle of the dry ingredients.\u0026nbsp; Add the wet all at once and \nstir only to moisten the dry ingredients.\u0026nbsp; Spoon into the prepared \nmuffin cups, filling about 2\/3 full.\u0026nbsp; Drop a tsp of jam onto the top of \neach.\u0026nbsp; (It will sink as the muffins bake.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 15 minutes, until well risen and golden brown.\u0026nbsp; Serve warm, with or without butter.\u0026nbsp; It's up to you!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\n You can leave the jam out completely if you wish. We love that tasty \nnugget of fruity sweetness in ours though.\u0026nbsp; It makes them special!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8223734482430599072\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/honey-cornbread-surprise-muffins.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8223734482430599072"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8223734482430599072"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/honey-cornbread-surprise-muffins.html","title":"Honey Cornbread Surprise Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2909473938149054426"},"published":{"$t":"2011-12-10T04:00:00.003+00:00"},"updated":{"$t":"2011-12-10T08:20:28.263+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Surprise Cupcakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/rocher_0020_individuel.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the nicest things about the holiday season is that the shops are loaded with affordable, well prices little boxes of these delightfully delicious little morsels of temptation.  Another nice thing is that . . . because it's Christmas, after all . . . one doesn't have to feel totally guilty about indulging . . . well, I don't at any rate!  (I'll worry about that in January, thankyou very much!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14485.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI went a bit crazy in Lidl's the other day and bought umpteen little boxes of these Ferrero Roche . . . thinking that I would give one to each of the sisters that I visit teach and . . .  well . . . somehow I ended up with an extra one!  Don't ask me how that happened . . . I have no feasible or believable explanation . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14486.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyways, I was going to make some cupcakes today because the missionaries were bringing over an investigator to teach in our home and I thought it would be a nice thing to do.  I was just going to make my old plain buttery cupcake recipe and then I had an epiphany of sorts . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14489.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI looked at the cupcake recipe and then I looked at this extra box of ferrero rocher and I thought . . . oh wouldn't a cupcake just be the most delicious thing on earth if you hid a ferrero rocher in the middle of it before you baked them???  I mean, how wonderful would that be???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14491.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd so . . . I did it.  I baked those cupcakes with a tasty little ferrero rocher chocolate truffle hidden in the centre of each one . . . and then . . . well . . . I slathered the tops of them with tons of gorgeous buttery moreishly delicious chocolate buttercream icing.\u003Cbr \/\u003EAnd then . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14493.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhy, I ate one of course!  You wouldn't expect me to feed anything to anybody without having tasted it first would you???  I thought so . . . oh my the sacrifices I must make in the line of duty are nobody's business!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14495.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Surprise Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 9\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/surprise-cupcakes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EButtery  cupcakes with a sweet surprise centre of a truffle or other treat, and  slathered with Chocolate Buttercream Icing.  Decadently delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E4 ounces butter, softened (1\/2 cp)\u003Cbr \/\u003E4 ounces white sugar (1\/2 cup plus 1 TBS)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E4 ounces self raising flour  (3\/4 cup plus 2 TBS)\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Buttercream Icing:\u003Cbr \/\u003E2 TBS cocoa powder, sifted (not chocolate drinking powder)\u003Cbr \/\u003E3 TBS hot water\u003Cbr \/\u003E6 ounces butter, softened (1\/2 cup plus 4 TBS)\u003Cbr \/\u003E12 ounces icing sugar, sifted  (3\/4 pound)\u003Cbr \/\u003E\u003Cbr \/\u003ETo fill:\u003Cbr \/\u003E9 truffles, ferrer roche, etc.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.  Line 9 muffin cups with paper liners.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure  all the cake ingredients into a bowl and beat well for about 2 to 3  minutes until well blended and smooth.  Fill the paper cups 1\/3 up with  some of the batter.  Press one truffle (or whatever you are using)  lightly into the centre and then top with another dollop of cake batter  to cover.  The cups should be ab out half full.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 15 to 20  minutes, until well risen and golden brown.  Remove from the oven and  then from the tin to cool completely on a wire rack before proceeding.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce the cakes are completely cooled make the buttercream.\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the icing, blend the cocoa powder and hot water together.  Allow  to cool slightly, then add the butter and icing sugar.  Beat until  smooth and fluffy.  Spread a portion of this buttercream over the top of  each cupcake.\u003Cbr \/\u003E\u003Cbr \/\u003EStore any leftovers in an airtight container.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/BEST-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/12\/poetry-saturday-road-not-taken.html\"\u003EGrilled Chicken with Herbed Butter, Almonds and Gruyere\u003C\/a\u003E."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2909473938149054426\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/surprise-cupcakes.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2909473938149054426"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2909473938149054426"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/surprise-cupcakes.html","title":"Surprise Cupcakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-797855549608802233"},"published":{"$t":"2011-10-22T04:00:00.003+01:00"},"updated":{"$t":"2011-10-22T07:06:46.971+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"}],"title":{"type":"text","$t":"A Delicious Disaster . . ."},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/nutella-calories.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI came to love Nutella rather late in life.  I never really \"got\" the fascination with it until a few years ago.  Then all of a sudden it clicked and I fell in love with it.  Since then I have always kept a jar of it in my cupboard and of course use it at any opportunity that I can.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/five-minutes.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI've also come to admit to a certain fascination with five minute mug cakes in recent years.  \"Almost\" instant gratification is certainly more than a bit of a temptation . . . especially when you have a sweet tooth, and love chocolate as I do.  The Toddster hates chocolate, and most notably chocolate cakes . . . so a chocolate cake, built for one certainly has it's attraction where I am concerned.  No waste involved.\u003Cbr \/\u003E\u003Cbr \/\u003EI ran across a Five Minute Nutella Chocolate Mug Cake \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.buzzfeed.com\/mjs538\/5-minute-nutella-mug-cake\"\u003Ehere.\u003C\/a\u003E  It certainly looked delicious to say the least!  I had everything to make it, and I couldn't wait to get stuck in.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13744.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI wisked the dry ingredients together in the mug first, so that the cocoa wouldn't be all lumpy and would be evenly mixed in.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13745.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen I added all the wet ingredients and whisked it again until smooth.  Everything certainly looked pretty fine at this point.  Into the microwave it went . . .\u003Cbr \/\u003E\u003Cbr \/\u003EBuzz . . . humm . . . two minutes later I had this . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13746.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWOAH!!  Ultimate overflow!  And I used my biggest mug too!  I can only think that the picture with the original recipe . . .  which showed two mugs . . .  should have been a really big clue.  This is a two mugger cake!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13748.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENevermind . . . I dumped it all into a bowl and enjoyed it anyways.  It was kinda like one of those fudge cakes that makes it's own sauce on the bottom . . . except it was better . . . coz . . .\u003Cbr \/\u003E\u003Cbr \/\u003E1.  It was mine . . . ALL mine!\u003Cbr \/\u003E2.  It had nutella in it.\u003Cbr \/\u003E3.  It was done and in my bowl in less than 5 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat could be better???\u003Cbr \/\u003E\u003Cbr \/\u003EI do recommend if you make this that you divide it amongst two mugs.  You will be pleasantly rewarded with two fudgy chocolate cakes and no mess.  Or you can just throw caution to the wind and make a mess like I did.  In any case you will enjoy.  Trust me.  (My directions reflect the changes I would make should I make this again, and I\u003Cspan style=\"font-style: italic;\"\u003E will\u003C\/span\u003E make this again, no question!)\u003Cbr \/\u003E\u003Cbr \/\u003ENo Mitzie . . . chocolate cake is not for dogs.  Sorry.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13750.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Five Minute Nutella Mug Cake*\u003C\/span\u003E\u003Cbr \/\u003EMakes 2 servings\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/five-minute-nutella-mug-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAlmost instant chocolate cake gratification.  In a mug.  Just for you.\u003Cbr \/\u003E\u003Cbr \/\u003E4 TBS self raising flour\u003Cbr \/\u003E4 TBS sugar\u003Cbr \/\u003E3 TBS cocoa powder (not drink mix)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E3 TBS nutella (YUMM!)\u003Cbr \/\u003E3 TBS milk\u003Cbr \/\u003E3 TBS vegetable oil\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the dry ingredients.  Divide equally between two mugs.  Whisk together the remaining ingredients until smooth.  Divide these equally between the two mugs and again whisk each together until smooth.  Cook each in the microwave (separately) for 1 to 2 minutes, until risen and set.    Wait a few minutes and then serve.\u003Cbr \/\u003E\u003Cbr \/\u003ECan top with whipped cream and chocolate sauce, or just a nice scoop of Vanilla Bean icecream.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  Mine was really fudgy, which I liked.  If you don't want that result, then cook for a bit longer.  I rather enjoyed the chocolate sauce.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 360px; HEIGHT: 360px\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Thanksgiving\/ounkinpie.jpg\" height=\"283\" width=\"317\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/10\/poetry-saturday-touching-shoulders.html\"\u003EPumpkin Pie.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/797855549608802233\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/delicious-disaster.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/797855549608802233"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/797855549608802233"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/delicious-disaster.html","title":"A Delicious Disaster . . ."}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-147843372197004008"},"published":{"$t":"2011-09-22T04:00:00.004+01:00"},"updated":{"$t":"2011-09-22T07:16:55.281+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"scrummy snacks. elevenses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Almond Jam Tarts"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13215.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe Toddster wasn't feeling very well this  morning.  He hardly slept a wink last night and then stayed in bed for most of the day . . . feeling feverish and out of sorts.  He is so healthy most of the time . . . in great shape for being 73 . . . when he doesn't feel well, it really worries me.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13217.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI wanted to make him something special to try to make him feel a bit better.  He loves jam tarts.  He loves jam anything.  That is a weakness we both share.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13218.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo I got busy this morning . . . did some laundry and hung it out to dry whilst the sun was shining.  (It didn't take long to disappear!  I'm sure it saw me hanging out the clothes and decided to take a hike!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13219.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI puttered around the kitchen and then I made him these tasty Almond Jam Tarts.  I was sorely tempted to drizzle some icing over top . . . but I think that would have been a bit much for him, where he wasn't feeling well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13221.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI took him to the Doctors this afternoon and he's on anti-biotics now . . . hopefully they will do the trick.  Right now he's enjoying a couple of these tasty tarts with a mug of Horlicks.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13224.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere's nothing like some lovin' from the oven' to help a man feel a bit brighter, don't you think?  He said it was feed a fever, starve a cold.  It might be the other way around . . . but I'm not taking any chances!  He is feeling quite a bit better now, which is a relief.  ( I do confess . . . I had a few too. ☺)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13226.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Almond Jam Tarts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/almond-tarts\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious tarts, with a Frangipane filling, covering sweet Raspberry jam and topped with flaked almonds.  Fabulous!\u003Cbr \/\u003E\u003Cbr \/\u003E1\/3 pound of short crust pastry\u003Cbr \/\u003E(your own recipe or store bought)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling:\u003Cbr \/\u003E3 TBS seedless raspberry jam\u003Cbr \/\u003E3 ounces butter, softened (6 TBS)\u003Cbr \/\u003E3 ounces caster sugar (7.1 TBS)\u003Cbr \/\u003E4 ounces ground almonds (1 1\/3 cups)\u003Cbr \/\u003E2 ounces ground rice (4 1\/2 TBS)\u003Cbr \/\u003E1 medium free range egg, lightly beaten\u003Cbr \/\u003E\u003Cbr \/\u003Ea handful of flaked almonds to top\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll  the pastry out to 1\/4 inch thickness and cut into rounds approximately 4  inches in diameter. Line a 12 hole patty pan with the rounds of  pastry.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECream together the butter and sugar.  Stir in the ground almonds and rice.  Mix in the egg, mixing all together well.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon  some jam into the bottom of each pastry shell.  Divide the almond  mixture evenly amongst the tarts and spread it over to cover the jam.   Sprinkle with some flaked almonds.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 20 to 25 minutes,  until nicely browned.  Do keep an eye on them during the last 10 minutes  or so to make sure they aren't over browning.\u003Cbr \/\u003E\u003Cbr \/\u003EAlternately the  pastry can be used to line a 7 inch square pan.  Spread with the jam and  then the almond mixture, smoothing it over top.  Sprinkle with flaked  almonds and bake as above.  Cut into fingers once completely cooled.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 354px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/brownsugarbundt.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in the Cottage today, a deliciously easy cake that just looks like you slaved all day . . . \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/09\/woman-of-real-substance.html\"\u003EBrown Sugar Bundt Cake.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/147843372197004008\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/09\/almond-jam-tarts.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/147843372197004008"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/147843372197004008"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/09\/almond-jam-tarts.html","title":"Almond Jam Tarts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7428843362200993587"},"published":{"$t":"2011-09-17T07:15:00.004+01:00"},"updated":{"$t":"2011-09-17T08:25:06.610+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Grasmere Gingerbread"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 354px; height: 265px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/cumbria%202008\/grasmere-70206s.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EConsidered to be one of Cumbria's most popular village, Grasmere sits about halfway down the ambleside area of Lake Windemere. (The most popular of the Lakes in the Lake District.)  This is due in large part to the fact that the writer William Wordsworth lived here from 1779 to 1850.  It was also sometimes the home of Coleridge and Thomas de Quincy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 486px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/cumbria%202008\/holiday19.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is a lovely museum there where you can read their works and see photos etc.   You can also visit Dove Cottage where Wordsworth lived with his sister Dorothy.  A very worthwhile place to visit as well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 266px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/img_7504.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnother thing that Grasmere is famous for, and maybe even more famous for than it's Wordsworth connections is that it is the place that Grasmere Gingerbread is made!  (Since the 1850's)  The shop that makes it is tucked into a corner of the churchyard where Wordsworth now sleeps, and unmistakingly surrounded by the delicious smell of baking gingerbread.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 268px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/img_7495.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipe, of course, is a very close held secret, but there are a few versions about, all claiming to be as good as the orignal.  Jamie Oliver has a version \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.jamieoliver.com\/recipes\/bread-recipes\/ultimate-gingerbread\"\u003Ehere\u003C\/a\u003E.    (It looks very, very good too, I might add.) I also found another recipe on the BBC Good Food site, which I have adapted to American ingredients and measurements below.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 246px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/3663325836_aa24d1efe3_o.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn any case, this was my first opportunity to try out the Gingerbread, having come up here on some threee separate occasions now, and I can say . . . unequivically, without a doubt, it is some of the best Gingerbread I have ever eaten.  Somewhere between a gingerbread cookie and a cake . . . it's quite unsual and quite, QUITE delicious!  (I have not baked this recipe, but the picture on the BBC Good Food page looked very delicious and quite close to the original!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 259px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/grass_10.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Grasmere Gingerbread*\u003C\/span\u003E\u003Cbr \/\u003EMakes 12 slices\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/grasmere-gingerbread\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAdapted from a recipe on BBC Good Food.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFirst mix:\u003Cbr \/\u003E95g shortbread biscuits (generous 1 1\/2 cups)\u003Cbr \/\u003E95g oatcake biscuits (generous 1 1\/2 cups)\u003Cbr \/\u003E30g soft light brown sugar (2 1\/2 TBS packed)\u003Cbr \/\u003E4ml of ground ginger (about 3\/4 tsp)\u003Cbr \/\u003E\u003Cbr \/\u003ESecond mix:\u003Cbr \/\u003E1\/2 tsp ground ginger\u003Cbr \/\u003E1\/8 tsp ground allspice\u003Cbr \/\u003E1\/8 tsp ground nutmeg\u003Cbr \/\u003E40g mixed peel\u003Cbr \/\u003E35g crystallised Ginger (minced)(2 1\/2 TBS)\u003Cbr \/\u003E40g oat flour (porrige oats put through a coffee grinder)(1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EToffee Mix:\u003Cbr \/\u003E55g golden syrup\u003Cbr \/\u003E30g treacle\u003Cbr \/\u003E(In North America use a scant 4 TBS of mild molasses instead\u003Cbr \/\u003Eof the syrup and treacle)\u003Cbr \/\u003E70g soft light brown sugar (Generous 1\/3 cup packed)\u003Cbr \/\u003E55g butter (1\/4 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 160*C\/325*F\/ gas mark 3. Grease a 7x11 inch baking tin. Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the \"First Mix\" ingredients into a food processor, and blend to a fairly fine crumb. Remove 40g of this, and put in a small bowl (to be used after the baking stage). Put the remainder into a large bowl.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the \"Second Mix\" ingredients to the large bowl. Mix in.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the \"Toffee Mix\" ingredients into a small pan. Slowly bring to boil while stirring. Using a thermometer, slowly heat until the boiling point reaches 119*C. (This temperature is quite critical.) Add this hot liquid mix to the large bowl, and mix in thoroughly.  Pour this mix into the baking tin, and smooth down firmly. Bake near the middle of the oven for 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread the reserved mixture evenly onto the hot ginger slice, and press down gently. Leave to cool completely and then cut into slices. Enjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 326px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/cumbria%202008\/holiday85.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you'd like to read a little bit more about our holiday and see a video I took of the Cumbrian Fells, do hop on over to \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/09\/poetry-saturday-daffodils.html\"\u003Ethe Cottage\u003C\/a\u003E to see more!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7428843362200993587\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/09\/grasmere-gingerbread.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7428843362200993587"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7428843362200993587"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/09\/grasmere-gingerbread.html","title":"Grasmere Gingerbread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5788943603049591392"},"published":{"$t":"2011-08-20T04:00:00.005+01:00"},"updated":{"$t":"2011-08-20T07:41:10.024+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Lemon and Poppyseed Cupcakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12673.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EWe had a Birthday Dinner here for a good friend of ours yesterday.  I love Birthday's and celebrating them.  It's always a good excuse to bake a cake, or even better . . . cupcakes!!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12674.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EWho doesn't love cupcakes????  A tasty little cake, ALL for you!  What could be any better than that??\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12675.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EEspecially when they are Lemon and Poppyseed Cupcakes, all moist and lemony and topped with a delicious buttery lemon icing and some tasty candy lemon slices!!!  Wowsa Wowsa!!!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12676.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThese are fabulous.  I adapted the recipe from one I found on the BBC GoodFood site.  (That's a great site by the way.  I love BBC GoodFood, the site . . . the magazine . . . and all of their cookbooks.)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12678.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIf you are looking for a great cupcake, which is delicious . . . buttery, and with a bit of texture, then I highly recommend these!  They were very scrummy indeed!  They got High Fives all the way around the table!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12680.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon and Poppyseed Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\r\u003Cbr \/\u003EMakes 12\r\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-poppyseed-cupcakes\"\u003EPrintable Recipe\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThere  is something that is quintessentially delicious about combining lemon  and poppyseeds!  I'm not sure what it is. I only know it works.  Toast  the poppyseeds for even more flavour!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E225g self raising flour (1 2\/3 cups)\r\u003Cbr \/\u003E175g golden caster sugar (2\/3 cup)\r\u003Cbr \/\u003Ethe zest of two unwaxed lemons\r\u003Cbr \/\u003E1 TBS poppyseeds, toasted\r\u003Cbr \/\u003E3 large free range eggs\r\u003Cbr \/\u003E100g natural yoghurt (about 1\/2 cup)\r\u003Cbr \/\u003E175g butter, melted and cooled slightly (1\/2 cup, plus 1 TBS)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EFor the Icing:\r\u003Cbr \/\u003E225g butter, softened (1 cup)\r\u003Cbr \/\u003E400g icing sugar, sifted (about 3 cups)\r\u003Cbr \/\u003Ethe juice of one lemon\r\u003Cbr \/\u003Efew drops yellow food colouring\r\u003Cbr \/\u003Eicing flowers, sprinkles or lemon slice candies to decorate\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12683.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Line a 12 hole muffin tin with paper liners.  Set aside.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EWhisk  together the flour, sugar, lemon zest and poppyseeds.  Beat the eggs  into the yoghurt and them tip this mixture into the dry ingredients  along with the melted butter.  Mix together with a wooden spoon, until  lump free.  Fill the cake cases about 2\/3 full.  Bake for 20 to 22  minutes, until a skewer poked in the centre of one comes out clean.   Cool in the pan for about 5 minutes before removing to  a wire rack to  finish cooling completely before icing.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ETo make the icing, beat  the softened butter until really soft.  Gradually beat in the icing  sugar and lemon juice.  Add just enough food colouring to give you a  pale yellow colour.  Spread on top of the cupcakes in a decorative  manner.  Top with some decorations.  Store in an airtight container.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/find-me-a-gift-logo.gif\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ESeeing as it was a birthday, it also gave me the perfect excuse to use this wonderful \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 0);\" href=\"http:\/\/www.find-me-a-gift.co.uk\/cupcake-tree-cupcakes-stand.html\"\u003ECupcake Stand\u003C\/a\u003E that was sent to me by Jo at \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.find-me-a-gift.co.uk\/?engine=adwords%212080\u0026amp;keyword=findmeagift.com\u0026amp;match_type=\u0026amp;gclid=CJ2U2YXe26oCFcVO4Qodig6f8w\"\u003EFind Me A Gift.com\u003C\/a\u003E!!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 362px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/lrgscalens-hw2629_4.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt is completely collapsable and holds up to 23 cupcakes.  (This image is of the 3 tier one, I could not find a good one of the 4 tier one to show you, but it is essentially the same, except with an extra tier.) What I did like about it, was that the cupcake holders were graduated so that it held the cupcakes snug into the holder.    I also liked that it comes completely apart and stores flat, a big plus in my storage challenged household!!What I didn't like was that the top one was just flat and so the top cupcake fell off every time I moved it.   I also found the whole thing, when full, a bit unwieldy, so I do recommend setting it up exactly where you want to place it.  Moving it once filled is not a great idea.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12688.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EIt looked fabulous lit up with a variety of thin candles interspersed here and there when it came time to sing Happy Birthday, however I did not get a photo of that!  Oh, and if you want to know what those other cupcakes are (in the blue wrappers) you'll just have to tune in tomorrow!  (I know!  I'm such a tease!)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/findmeagift.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EMany thanks to Jo at \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 0);\" href=\"http:\/\/www.find-me-a-gift.co.uk\/\"\u003EFind Me a Gift.com\u003C\/a\u003E for this handy piece of equipment.  I know I will use it often!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/Bestcookies.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EOver in \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.com\/2011\/08\/poetry-saturday-lifelong-friends.html\"\u003EA Year From Oak Cottage\u003C\/a\u003E this morning, some delicious Sour Cream Fruit Drops!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5788943603049591392\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/lemon-and-poppyseed-cupcakes.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5788943603049591392"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5788943603049591392"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/lemon-and-poppyseed-cupcakes.html","title":"Lemon and Poppyseed Cupcakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8323190895738964"},"published":{"$t":"2011-08-19T04:00:00.004+01:00"},"updated":{"$t":"2011-08-19T07:28:47.338+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Irish Pancakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12631.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI saw some Irish Pancakes (of the Paul Rankin variety) in the shops the other day and I found myself wondering what was the difference between them and Scotch Pancakes or even the buttermilk pancakes from back home.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12632.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EI decided to find out myself what it was, if any, and so I set out to do some research.  What I discovered was quite, quite delicious!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12633.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThese tasty buttermilk pancakes are a lot fluffier than the American version, but very similar to the Scotch.  I don't know why, or how it works, but only that it works.  Perhaps it could be that our buttermilk over here is a bit different than the buttermilk from back home.  Ours is a lot thicker.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12635.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThe idea of eating pancakes merely with some butter and jam was never something that I ever considered before moving over here.  It seemed that they always tasted fab with butter and Maple Syrup, and I was never tempted to have them any other way, and in truth that \u003Cspan style=\"font-style: italic;\"\u003Eis \u003C\/span\u003Eprobably the best way of eating American style pancakes.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12637.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThese however just beg to be spread with softened butter and dolloped with preserves a-la-scone like!  Golden, light and fluffy they have a beautiful texture and flavour.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12642.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EDo be sure to cook as soon as possible after mixing them together.  The Soda reacts immediately to the buttermilk and if you delay you won't get the right lift!\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12644.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EEnjoy!  (A hot cuppa is a must!)\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12645.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Irish Pancakes*\u003C\/span\u003E\r\u003Cbr \/\u003EAmount is variable on how large you make them,\r\u003Cbr \/\u003Ebut generally speaking makes 4 to 6 servings\r\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/irish-pancakes\"\u003EPrintable Recipe\u003C\/a\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EBetter than the American kind I think.  Golden, light and fluffy.  Serve hot with some softened butter, preserves (or syrup) and a nice hot mug of whatever floats your boat.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E8 ounces plain flour (2 cups)\r\u003Cbr \/\u003E1\/2 tsp bicarbonate of soda\r\u003Cbr \/\u003E1\/2 tsp salt\r\u003Cbr \/\u003E1 tsp sugar\r\u003Cbr \/\u003E1 large free range egg\r\u003Cbr \/\u003E1\/2 pint (1 cup) buttermilk\r\u003Cbr \/\u003E\r\u003Cbr \/\u003ESift the dry ingredients into a bowl. Whisk well together and then make a well in the middle with a wooden spoon and add the egg. Break the yolk and pour in the buttermilk, mixing quickly to a thick batter. Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising. Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan. These delights are best served hot for tea, thickly spread with softened  butter and preserves or golden syrup.\r\u003Cbr \/\u003E\r\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/CauliflowerandCashewPilau.jpg\" \/\u003E\r\u003Cbr \/\u003E\r\u003Cbr \/\u003EThere's a delicious Califlower and Cashew Nut Pilau Rice dish over at\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.com\/2011\/08\/friday-natter.html\"\u003E A Year From Oak Cottage \u003C\/a\u003Ethis morning!\r\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8323190895738964\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/irish-pancakes.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8323190895738964"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8323190895738964"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/irish-pancakes.html","title":"Irish Pancakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8696252053854069945"},"published":{"$t":"2011-06-11T04:00:00.002+01:00"},"updated":{"$t":"2011-06-11T04:00:05.691+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Lemon Meringue Cupcakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11386.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETime for a Saturday Teatime Treat!  I actually made these to bring to a friend.\u003Cbr \/\u003E\u003Cbr \/\u003EI just adore lemon anything, but Todd is not a real fan of lemon at all . . . so I thought that I could make these . . .  just have one myself, and then give the rest away.  That way I get to taste and enjoy a reasonable amount, and then they're gone, gone, gone and out of temptation's way!  (Don't feel too sorry for Todd.  I always bake him something he will like as well.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11387.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI got to taste.  My friend got to enjoy.  Todd didn't have to suffer through any accidental lemon poisoning!  It was a win all around situation!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11388.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI adore lemon curd and I had some lemons that were getting close to needing to be used up, so it was the perfect day to make some and these cupcakes are the perfect way to use that lemon curd up!  Also win\/win!  (I love it when everything works out that way)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11389.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI also happened to have a carton of mini meringues that I had purchased a few weeks back, which was lucky!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11392.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had seen a recipe similar to this somewhere, but couldn't find it. I found lots where you made meringue and baked it on top of the cupcakes, but none that used mini already baked meringues.  I hate it when that happens, and I can't find what I know I've seen, but nevermind . . . . I just winged it, by baking my favourite cupcake recipe, and turning them into lemon cupcakes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11393.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI then hollowed out the centres of the baked cakes, and then brushed a yummy lemon and sugar glaze on top while they were still warm so that all that lemony goodness was somewhat absorbed and the edges were all crusty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11396.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI filled the hollows with some lemon curd and then plunked a tasty meringue on the top of each lemon curd pool.\u003Cbr \/\u003E\u003Cbr \/\u003EQuick.  Easy. Pretty.  Impressive.  And . . . very, \u003Cspan style=\"font-style: italic;\"\u003EVERY\u003C\/span\u003E scrummy!!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11397.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon Meringue Cupcakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-meringue-cupcakes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious cupcakes with a tart lemon glaze, a lovely lemon curd filling and topped with a crispy baby meringue!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cupcakes:\u003Cbr \/\u003E4 ounces unsalted butter, room temperature (1\/2 cup)\u003Cbr \/\u003E4 ounces caster sugar (2\/3 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003Ethe finely grated zest of one unwaxed lemon\u003Cbr \/\u003E1\/2 tsp lemon extract\u003Cbr \/\u003E4 ounces self raising flour (scant cup)\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E\u003Cbr \/\u003EFor the glaze:\u003Cbr \/\u003Ethe finely grated zest of one unwaxed lemon\u003Cbr \/\u003Ethe juice of one lemon\u003Cbr \/\u003E1\/3 cup caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003EYou will also need:\u003Cbr \/\u003Ea jar of lemon curd, homemade or storebought\u003Cbr \/\u003Ea container of mini meringues\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/gas mark 4.  Line a 12 hole bun tray with 12 cupcake cases.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  all the cupcake ingredients into a bowl.  Beat well with an electric  whisk until light and fluffy.  Divide the mixture evenly between the  cupcake cases.  Bake for 15 minutes, or until well risen and the centres  spring back when lightly touched.  Remove from the oven and transfer to  a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003EMix the lemon juice, lemon zest and caster sugar  for the glaze together, stirring to combine well.  While the cupcakes  are still warm, and using a melon baller, remove a bit from the centre  of each cupcake, and discard.   Brush the edges and the centre area with  the glaze.  Fill the hollow with some lemon curd and pop a meringue  onto the top.  Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8696252053854069945\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/06\/lemon-meringue-cupcakes.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8696252053854069945"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8696252053854069945"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/06\/lemon-meringue-cupcakes.html","title":"Lemon Meringue Cupcakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1489389950061824502"},"published":{"$t":"2011-04-07T04:00:00.003+01:00"},"updated":{"$t":"2011-04-07T04:00:02.124+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Garden Party Fairy Cakes for a Royal Wedding"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: left;\"\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/--Og79axGXA0\/TZyjQFCEh0I\/AAAAAAAAARE\/og2atL0gMxI\/s1600\/188004_273368857885_5405986_n.jpg\"\u003E\u003Cimg style=\"display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 180px; height: 293px;\" src=\"http:\/\/3.bp.blogspot.com\/--Og79axGXA0\/TZyjQFCEh0I\/AAAAAAAAARE\/og2atL0gMxI\/s320\/188004_273368857885_5405986_n.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5592524333911410498\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe royal wedding countdown is on! To celebrate the forthcoming royal wedding, Tate \u0026amp; Lyle Sugars have launched a \u003Cspan style=\"font-weight: bold; color: rgb(255, 0, 0);\"\u003E“\u003C\/span\u003E\u003Ca style=\"font-weight: bold; color: rgb(255, 0, 0);\" href=\"http:\/\/apps.facebook.com\/letthemeatcake\/\" rel=\"nofollow\"\u003ELet Them Eat Cake\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 0, 0);\"\u003E”\u003C\/span\u003E  campaign, to get the country eating wedding cake. They are hosting a  wedding cake exhibition and a baking competition where you could be in  with a chance of having your own cake displayed at the exhibition!\u003Cbr \/\u003E\u003Cbr \/\u003EThe two first place winners will have their cake created by a top cake  designer and be on show at the exhibition. In addition, they will be  invited to attend the show, and also win a course voucher ,worth £125, for a  Squires cooking course. This is a one-day course at Squires Kitchen’s  International School in Farnham, Surrey. They will also be given a copy  of one of their new baking guide books. To enter, simply go to \u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003E'\u003C\/span\u003E\u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/apps.facebook.com\/letthemeatcake\/\" rel=\"nofollow\"\u003ELet Them Eat Cake\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003E'\u003C\/span\u003E website for more information.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/2039258_-Royal-Icing.jpg\" \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EI've long been a fan of Tate \u0026amp; Lyle sugars.  You mightn't think that there is much difference between one sugar or another, but  . . . call me crazy if you will . . .  I think that there surely is.  I like the Tate \u0026amp; Lyle sugars the best.  I prefer their packaging over all the others, and I love that they promote Fair Trade.  In celebration of the upcoming Royal Wedding ,they have put out a special Edition of  Icing Sugar, \u003Cspan style=\"font-weight: bold; font-style: italic; color: rgb(153, 51, 153);\"\u003E To Have and To Hold\u003C\/span\u003E, and they, very generously, sent me a package to use to bake something tasty to help celebrate the upcoming festivities!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/royal-wedding-bunting-flag_1.jpg\" \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne thing that I really love about this great nation is the way they throw their hearts and souls into all these special occasions!!  All up and down the country on the 29th of April ,people will be celebrating the Royal Nuptials with Street Parties, Barbeques, Garden Parties, Tea Parties . . . whatever way they can come up with, to help to celebrate this wonderful event, and wish the newly weds good luck!  Britannia Bunting will be spread from the North to the South , and from the East to the West!  Hooray to Wills and Kate!  May they be truly happy. \u003Cbr \/\u003E\u003Cbr \/\u003EI,  for one, am \u003Cspan style=\"font-style: italic;\"\u003Ereally\u003C\/span\u003E rooting for them!  I think it is truly a love match and they are a lovely young couple.  I wish them all the best in the world!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 348px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10199.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe will, of course, be tuning into and glued to our Television to take in all of the wedding from beginning to end (our invitation having been lost in the post of course!) and then I think afterwards, weather permitting, we will be enjoying a lovely little Garden Party to toast the young couple.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 332px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10207.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'll spread our outside table with a pretty cloth,  and lay on some punch and pretty finger sandwiches, perhaps some sausage rolls and a pork pie or two,  and other finger foods and goodies . . . a veritable Garden Party Feast fit for royalty!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 319px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10200.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI may have one big cake, or I may just bake a bunch of these pretty little Garden Party Fairy Cakes that I came up with to use some of that lovely icing sugar Tate \u0026amp; Lyle sent me.    Aren't they cute???  I was going to do something in red, white and blue, but you would be hard pressed right now to come up with anything red, white or blue to decorate your cakes with.  They've all been scooped up and sold out, but perhaps I can use some  fresh red and blue berries on the day, which might be nice.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 322px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10194.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime, I think these fairy cakes fit the bill perfectly, with their  cute little flower basket shapes,( thanks to my little brioche roll tins,)  a delicious green tinted butter cream and a sprinkling of little blossoms on the top.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 335px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10201.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDefinitely Royal Wedding Garden Party fare, don't you think???  (They would be great for Easter too!)  Buttery, rich and really vanilla-ee!!  Oh so scrummy yummy!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 306px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10206.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Garden Party Fairy Cakes*\u003C\/span\u003E\u003Cbr \/\u003EMakes 12\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/garden-fairy-cakes\"\u003E\u003Cbr \/\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPretty little fairy cakes, flavoured with vanilla, topped with butter cream and then decorated according to your fancy!\u003Cbr \/\u003E\u003Cbr \/\u003E4 ounces softened butter (1\/2 cup)\u003Cbr \/\u003E4 ounces caster sugar (1 cup plus 1 TBS)\u003Cbr \/\u003E2 large free range eggs, beaten\u003Cbr \/\u003E4 ounces self raising flour (1 scant cup) sifted\u003Cbr \/\u003E2 TBS milk\u003Cbr \/\u003E1 tsp pure vanilla\u003Cbr \/\u003E\u003Cbr \/\u003EFor the buttercream:\u003Cbr \/\u003E3 ounces of butter, softened (6 TBS)\u003Cbr \/\u003E8 ounces icing sugar (2 cups) sifted\u003Cbr \/\u003E2 TBS milk\u003Cbr \/\u003E1\/2 tsp pure vanilla\u003Cbr \/\u003E\u003Cbr \/\u003EDecorations and sprinkles as desired.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.  Butter and flour 12 pretty cupcake molds, or use as I have done, 12 brioche roll tins.  Set on a baking sheet and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing an electric whisk, cream together the butter and sugar until light and fluffy.  Beat in the eggs, a bit at a time until well combined, adding a TBS of the measured flour if the mixture begins to curdle.  Fold in the flour.  Stir in the milk and vanilla until thoroughly combined.  Divide the batter between the baking cups equally.  Bake for 15 to 20 minutes, until well risen, golden and a toothpick inserted in the centre comes out clean.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven.  Let cool in the tins for 5 minutes, then remove to a wire rack to finish cooling completely.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the buttercream, measure all the ingredients into a bowl and beat with an electric whisk until smooth and creamy.  You can add a drop of colouring if you wish to tint it.  Spread some on the top of each cooled cake and then decorate with sprinkles etc. as you wish.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are in a baking mood please do check out the\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.facebook.com\/pages\/Tate-and-Lyle\/107755615924676?ref=ts#%21\/welovebaking\"\u003E We Love Baking \u003C\/a\u003Epage on Facebook by Tate \u0026amp; Lyle.  It's wonderful and there's always something delicous baking there!  It's one of my favourite pages!\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1489389950061824502\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/garden-party-fairy-cakes-for-royal.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1489389950061824502"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1489389950061824502"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/garden-party-fairy-cakes-for-royal.html","title":"Garden Party Fairy Cakes for a Royal Wedding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/--Og79axGXA0\/TZyjQFCEh0I\/AAAAAAAAARE\/og2atL0gMxI\/s72-c\/188004_273368857885_5405986_n.jpg","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2426939713782700550"},"published":{"$t":"2011-03-01T04:00:00.003+00:00"},"updated":{"$t":"2021-12-04T12:55:23.934+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Welsh Cheesecakes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Welsh Cheesecakes\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19499.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" width=\"640\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Living here on the doorstep to Wales, we are very cognizant of the fact that today is St David's Day.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;March 1st, every year, is the feast day of Saint David, the Patron Saint of Wales, a national day of celebration in the land of sheep, daffodils and leeks since the 18th century!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19502.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI thought I would bake a tasty little tidbit to honor the feast day in a special way . . . you know, I do love my tasty tidbits . . . and feasting on them just goes down so well with me.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19503.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI picked this tasty little recipe from a little book I picked up in Wales one time at a little tea shop, called Welsh Teatime Recipes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is filled to over brimming with a lovely and tempting selection of breads, scones, biscuits and cakes from this wonderful little country, and  one of my favourite places on earth, I might add!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19506.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Who wouldn't love Wales, with it's beautiful sing song accent, weird and wonderful place names.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAll those wooly cotton boll sheep, beautiful rolling hills, crystal clear streams, and brilliant history, not to mention . . . ahem . . .  Tom Jones!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19508.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have no idea why these are called Cheesecakes, coz there isn't a scrap of cheese in them.  Aux contraire mon frere!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;They are tasty little tartlettes . . . flakey short crust pastry, filled with tasty raspberry jam, and topped with a light cake batter and baked until the pastry is crisp and the cake all light and puffed.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19521.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\nOh they were so scrummy with my cup of lemon ginger tea . . . but I do confess . . . the North American in me was screaming for a tiny bit more . . . and so what could I do??\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19522.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I topped them with an additional little puff of vanilla butter cream, not traditional I know . . . but what's a girl to do!!\n\nIt rocked.  Need I say more???\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Welsh Cheesecakes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19523.jpg\" style=\"height: 360px; width: 360px;\" title=\"Welsh Cheesecakes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003Ci style=\"color: #333333;\"\u003E\u003Cb\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Welsh Cheesecakes*\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E(Teisen Gaws Gymreig)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EMakes 12\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/welsh-cheesecakes\" rel=\"nofollow\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EDelicious little tartlettes containing a filling of raspberry jam, topped with a light sponge.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E4 ounces of prepared shortcrust pastry (1\/4 pound)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003Eraspberry jam (I like seedless)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1 1\/2 ounces butter, softened (3 TBS)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1 1\/2 ounces caster sugar (3 TBS)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1 medium free range egg, beaten\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003Ea few drops of vanilla extract\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E3 ounces of flour (or a mixture of half flour and half ground rice) (about 2\/3 cup)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1\/2 tsp of baking powder\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003Esifted icing sugar\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Roll out the pastry on a lightly floured board and cut into rounds to fit into a lightly buttered 12 hole bun tin. Press the rounds into the tin. \u0026nbsp; Drop about 1\/2 tsp of jam into the bottom of each.\u0026nbsp; Set aside.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003ECream together the butter and sugar until light and fluffy.\u0026nbsp; Beat in the egg a bit at a time until well amalgamated.\u0026nbsp; Stir in the vanilla.\u0026nbsp; Sift the flour and baking powder together and fold into the creamed mixture,, together with the ground rice if using.\u0026nbsp; Combine well and then divide the mixture between the jam lined pastry cases.\u0026nbsp; Bake for 15 minutes, until well risen and golden brown.\u0026nbsp; Cool on a wire rack.\u0026nbsp; Serve dusted with icing sugar if desired.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13.3333px;\" \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2426939713782700550\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/welsh-cheesecakes.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2426939713782700550"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2426939713782700550"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/welsh-cheesecakes.html","title":"Welsh Cheesecakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"19"}}]}});