Showing posts with label little cakes. Show all posts
Showing posts with label little cakes. Show all posts
With the advent of December I wanted to bake something festive. Normally in December I do like to bake a lot using Mincemeat.
Don'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.) I love the stuff and use it a lot all through the year, but most especially in December.
One way that I enjoy using it is in these Mincemeat Buns. In the UK, they often call small cakes, or cupcakes . . . buns. This is Mary Berry's recipe.
I adapted it from one I found in her Complete Cookbook. I cut the recipe in half because the original recipe made 32 buns. I did not want that many. I also adapted it to use both North American and British/European measures.
Generally speaking each year I will make my own Mincemeat using this recipe. It is Delia Smith's. I have also made my own using this recipe for Brandied Mincemeat, which comes from Nigel Slater.
Failing 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 Amazon.
But really it is very easy to make your own and I can promise you that you will use it all up! I have an abundance of recipes for just that purpose here in my kitchen.
There are these delightful little spicy cakes to begin with, but that's not all. A few other recipes which you might enjoy are Apple and Mincemeat Pudding ( a delicious dessert!!), Christmas Morning Breakfast Buns (like cinnamon rolls but with a mincemeat filling.)
Then there is Festive Apple Dumplings with spiced Creme Anglaise, Marzipan and Mincemeat Tea Loaf, and then of course mince pies.
This is just the tip of the iceberg when it comes to recipes on the blog which use mincemeat! Yes, I do love the stuff!
I 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. It was a nice Gingerbread infusion today.
I remembered seeing these buns in Mary's cookbook and decided that today was the day I was going to finally baking them!
One thing I noticed in the UK was that people didn't let not having a muffin tin stop them from making bakes like this. They just drop the batter into paper cups and bake away.
The 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. I cooked half of them in my six cup muffin tin and half in just papers with excellent results.
WHAT YOU NEED TO MAKE MINCEMEAT BUNS
Simple ingredients put together in the most delicious way.
- prepared mincemeat
- dried currents
- butter, softened (just use at room temperature)
- sugar (use finely granulated or castor sugar)
- free range egg
- self rising flour (I tell you how to easily make your own in the notes)
That is it. Six simple ingredients! No fuss no muss!
HOW TO MAKE MINCEMEAT BUNS
As always, Mary's recipe is pretty fool proof. You would expect nothing less from the doyenne of British baking!!
The GBBO just 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. I need Mary Berry for full satisfaction!
I just trust her. She is nice and she knows her apples from her oranges.
You will need to either butter a 12 hole muffin tin really well for these, or use 12 paper cases. I used half and half so I could see how they worked either way.
They worked well both ways just so you know!
For these Mary employs the all-in-one method. That is simply bunging all of the ingredients in a bowl and whisking them together with an electric whisk until they are perfectly blended.
Nothing could be easier. 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.
And that's it, just divide the batter between your muffin/bun tin holes or paper cases and pop into the oven to bake. 25 to 30 minutes.
Try not to drool at the smells that will start emanating from your oven! These quite simply smell gorgeous!
They are done when they are golden brown and a the tops spring back when lightly touched. It may or may not take a tiny bit longer than the time suggested in the recipe. Test to be sure.
A toothpick inserted in the center also comes out clean. Pop them onto a wire rack to cool completely before dusting with some icing sugar to serve and enjoy!
These are so simple and yet so pretty. 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!
Oh, I am missing my Christmas decorations from the UK. I try not to think about them, but I can't help it really. I suppose in time I will build things up again. Fingers crossed.
Don't let my lack of festive decor put you off from baking these fabulous cakes. Just don't. You will be missing out on something really tasty if you do.
Mincemeat Buns For an ‘elevenses’ treat or after-school snack, these buns are a delicious alternative to mince-pies but still pack a festive punch.
I expect I shall bake these several times in the coming weeks. Yes, they are that good! I also have it on good authority that they taste awfully nice with a healthy dollop of Brandy sauce on top.
Mary Berry's Mincemeat Buns
Yield: 12
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
These little cakes are delicious. Moist, fruity and nicely spiced! Quick and easy to make as well!
Ingredients
- 6 ounces (170g) prepared mincemeat (scant 3/4 cup)
- 3/4 cup (115g) 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)
Instructions
- 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.
Notes:
You 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.
Golden Syrup Puddings. This is one of my husbands absolute favourite desserts. 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.
He loved his school dinners. I think I might have as well. His mother never cooked a hot meal at night. She totally relied on him being fed with school dinners. A lot of family's were like that during and after the war in the UK.
Old 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!
The promise of a bit of something sweet can make almost anything bearable.
It 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.
It runs through our veins. If you cut us that's what leaks out.
Here in the UK you are more likely to strike a vein of Golden Syrup. Its a very British ingredient. It is very similar to corn syrup and you can use that instead.
Golden syrup has a very distinctive pronounced buttery caramel flavour. That's because corn syrup is made from corn starch and golden syrup is made from sugar! Caramelised sugar.
This is a self saucing pudding. You end up magically with a cake on top and a thick sweet sauce on the bottom . . .
I adapted the recipe from one I found in one of my absolute favourite cookery books. Every Day, by Bill Granger. I love Bill Grangers recipes. He's Australian.
You do have to fiddle a bit with his measurements, because they are Aussie, and there is a slight difference, but no worries, I've done the fussing for you and the measurements you see here are what work.
They should call it surprise pudding . . . looking at that you think to yourself, hmmm . . . cake. And not even any icing.
Then you dig your spoon into it pulling up from the bottom and SURPRISE!!
This is much more than just cake, and it needs no icing whatsoever!
A scoop of vanilla icecream goes very well however, as does pouring cream and I dare say warm custard would also be nice.
That's a photo of his on the far right. Mine was not quite as dark. Perhaps his sugar was more brown? I don't know.
You could try muscovado sugar and see what happens.
The cake itself is highly flavoured with warm ginger and vanilla. That is somewhat of a surprise, because you are expecting caramel . . . but instead you get ginger caramel.
This smells heavenly when it is baking . . . 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'
I 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. When you eat at ours you get what you get . . .
I do so like these little stripey ones however. I think they are quite pretty don't you? Besides its not the dish that counts so much as whats actually in the dish!
Golden Syrup Puddings
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These are delicious, very old school. Comfort food puddings that create their own sauce. Flavoured with ginger, vanilla and golden syrup.
Ingredients
for the puddings:
- 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
for the sauce:
- 100g soft light brown sugar (1/2 cup packed)
- 2 TBS golden syrup
- 310ml boiling water (1 1/4 cups)
to serve:
- vanilla bean ice cream or pouring cream
Instructions
- 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.
If you are looking for a simple pudding, homey and comforting, this be your dessert! Enjoy!
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I really, really like muffins. 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.
This is an EXCELLENT recipe for those. It might look like a very basic muffin, and it is. Simple ingredients.
Simple to put together . . . but that is where simple ends because this muffin is anything but simple when it comes to taste.
Moist and buttery and stogged full of chocolate chips, this is the most delicious chocolate chip muffin you could ever want to eat.
So delicious its dangerous, but no worries there because it only makes six muffins.
Just enough for a small family like us, just the two of us.
You 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!
I can't believe I am telling you this, but . . . true confessions here. I baked them this morning and have eaten two already.
These are dangerously good and now you know why I only bake six at a time. I cannot be trusted with any more than that. The simple truth.
*Small Batch Chocolate Chip Muffins*
Makes 6 medium muffins
(or 12 mini muffins)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a six cup muffin tray with paper liners, or butter really well. Set aside.
Cream
together the butter and sugar until light and fluffy. Beat in the egg
and vanilla. Sift together the flour, salt and baking powder. Add to
the creamed mixture alternately with the sour cream,mixing just to
combine. Stir in the chocolate chips. Divide the batter between the
muffin cups, filling 2/3 full.
Bake for 15 to 18 minutes
until well risen and golden brown. (9 to 12 minutes for mini muffins)
Remove to a wire rack and cool. Delicious served fresh and slightly
warm.
If 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. Bon appetit!
(source)
This Sunday is
As soon as October rolls around I hunker down and start to crave my autumn favourites . . . apple pies, and pots of homemade soup . . . and pumpkin. Pumpkin anything, but most especially these delicious Pumpkin Pie Muffins!
I love September. It always reminds me of when my children were growing up and it was back to school time. I always endeavored to have something delicious to pop into their sac lunches, or waiting for them when they got home from school. I love to bake and my kids loved to eat what I baked. No kiddos in my home anymore . . . but that doesn't stop me from baking. Today I baked these lovely Lemon Butterfly Cakes using a recipe that I picked up on the Flora Baking Pages.
Usually 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. 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.
These are baked instead of fried, but that doesn't mean they can't be every bit as exciting as a traditional fried doughnut. We rather like our doughnuts baked in this house . . . tis true!
These 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. 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?
I 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! It's worth the expense to me, as I am rather lazy. It will pay for itself over time.
The 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. It's what I use and I like it. You will love these doughnuts. I guarantee!
*Coconut Doughnuts*
Makes 12
These are light as air and covered with delicious jam and coconut. You can toast the coconut if you wish to give them a nuttier flavour.
175g of self raising flour (1 1/4 cups)
1 tsp baking powder
115g of caster sugar (6 1/1 TBS)
pinch salt
150ml coconut milk (5 fluid ounces)
1 large free range egg, beaten
25g butter, melted (2 TBS) (I use coconut oil)
100g dessicated coconut (1 1/3 cup) divided
5 TBS seedless raspberry jam, warmed through
Sift the flour and baking powder together into a bowl. Whisk in the castor sugar and salt. Whisk the coconut milk, egg, and butter together. Make a well in the dry ingredients and add the wet all at once. Mix until smooth and then stir in 1/4 of the coconut. Spoon into the prepared doughnut pans. (I find each receptacle takes about 3 spoons of batter) Bake for 10 to 15 minutes, until risen and golden brown. Turn out onto a wire rk and allow to cool.
Sprinkle the remainder of the coconut onto a large flat plate. Dip the cooled doughnuts into the warm jam and then roll them in the coconut to coat. Allow to set before serving. Store in an airtight container. These are best eaten on the day.
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