*Chocolate Bounty Cake*
Makes one 9 by 13 inch cake
Printable Recipe
A moist, quick mix chocolate cake, dolloped with a sweet bounty like coconut filling and topped with a chocolate buttercream icing. Delicious! 175g of plain flour (1 3/4 cups) 240g of granulated sugar (1 1/4 cups) 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 4 ounces butter, softened (1/2 cup) 250ml of buttermilk (1 cup) 1 tsp vanilla 3 medium free range eggs 3 ounces good quality unsweetened chocolate, melted For the filling: 1 397- tin of sweetened condensed milk (14 ounce,NOT evaporated milk) 7 ounces of flaked coconut (2 2/3 cups) 1 tsp vanilla Chocolate Buttercream: 2 ounces dark chocolate melted 150g of butter, softened (2/3 cup) 520g of icing sugar, sifted (4 cups) 1 tsp vanilla 2 to 4 TBS milk  Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 13 inch cake tin, shaking out an excess flour. Set aside. Measure all the cake ingredients into a large bowl. Beat with an electric whisk until all the ingredients are moistened, and then beat for about 3 minutes at medium speed. Spoon batter into prepared pan. Mix together the sweetened condensed milk, flaked coconut and vanilla. Spoon over the top of the cake batter, in teaspoonfuls, being carefull not to touch the sides of the pan.  Bake for 35 to 40 minutes until the top springs back when lightly touched in the centre. Cool completely before proceeding. Beat together all of the ingredients for the buttercream until light and fluffy. Spread over the top of the cake. Cut into squares to serve. |
I freely admit that one of my great weaknesses is chocolate . . . and it doesn't seem to matter how I get it . . . candy bars, cakes, biscuits . . . creamy hot chocolate. I confess I am not a fan of really cheap powdery tasting chocolate though. I am a bit more discerning than that. It always disappoints. I do have a passion for Coconut Bounty Bars . . . that chewy coconut filling . . . the milk chocolate coating. The two together are simply bliss.
So that's what I set out to do . . . although it didn't end up exactly as I had envisioned . . . the end result was still rather scrummy and completely edible.
The cake was quite moist . . . and the macaroon coconut quite sticky and scrummy. I had wanted the filling to settle somewhere in the middle . . . but alas, it sunk completely to the bottom.
Epic failure . . . or a wonderful discovery???
I dunno . . . but . . . in any case, here it is!
I am now on a quest. I think I need a batter with a denser texture. Perhaps then the filling will stay where I want it to be. Watch this space!
I have to say up front that one of my absolute favourite flavours has to be ginger. I love it in any way shape or form. It's wonderful, dried and powdered . . . and sprinkled into spicy cake and cookie batters. I love it freshly grated . . . and cooked up into wonderfully fragrant stir fries and sauces. I also like to make a delicious lemon and ginger tea with the fresh ginger root. (It's just wonderful steepedin boiling water, along with the juice and zest of half a lemon . . . and then served with a bit of honey and a great cure all for when you have the sniffles . . .)
Whenever any of the family went to visit my ex MIL Elizabeth you could count on her having made a nice big tin of these delicious gingersnaps. So thin and so crispy and so delicious.
These are so good, so thin and so crisp you could eat them like potato chips. I have done just that in the past when I could do such things.
I can remember one time she told me her mother used to make them with bacon fat or beef drippings.
And so I saved up my bacon fat for ages until I had enough to bake a recipe of them. Hands down the BEST gingersnaps I have ever eaten!
Of course the secret to their amazing crispness is rolling them as thin as you can. Thinner than a quarter inch if possible. It will be worth it.
I know it seems fiddly and you think you are never going to run out of dough. All the effort is worth it. Truly. Trust me on this.
The thinner the cookie the crisper they are and the more moreish they are. The more they snap when you bit into one.
This does mean that you have to watch them very carefully when they are baking as they bake. Because of their thinness, they can burn in next to no time. So do keep a watchful eye.
The dough needs to be made the night before you bake them. It does make rather a lot (50 or 60) but they do freeze very well.
I do hope that you will make the effort to make and bake these lovely biscuits. Prepare yourself to fall in love. You will fall in love at first . . . crisp . . . bite. I promise.
*Elizabeth's Gingersnaps*
Makes a LOT
Note: There is NO sugar in this recipe as they get all of their sweetness from the molasses.
If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote, set to be published on the 28th of December (2021)!!! It is available for Pre-order now! From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. Its all here in this delicious book!
This content (written and photography) is the sole property of The English Kitchen. 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!
Believe it or not this is my most popular recipe of all time (next to the Chocolate Fudge Brownie Cake.) It's lived for quite a time now over on my Big Blue Binder and I thought it was about time I moved it over here so my English Kitchen readers can enjoy it as well.
This is a really delicious oven baked meal that will have your family scrambling for seconds. I guarantee. It's a bit healthier however because it is baked and not fried. There is cheese though . . . but when is that ever a bad thing?
Smoked Sausage was not something that was a familiar ingredient in my home when I was growing up. I had never even heard of it. I discovered it shortly after I moved out to Western Canada as a young Bride . . .and it was love at first bite. Kielbasa . . . Polish Sausage . . . whatever you call it.
Smoked Sausage was not something that was a familiar ingredient in my home when I was growing up. I had never even heard of it. I discovered it shortly after I moved out to Western Canada as a young Bride . . .and it was love at first bite. Kielbasa . . . Polish Sausage . . . whatever you call it.
It's delicious and it's also a very versatile ingredient to have in your refrigerator or freezer. It comes in very useful and means that you will always have a delicious and quick, if simple, meal ready to hand when you want it.
This is something that I used make every so often for my family through the years. It used things that I always had on hand . . .
potatoes, onions . . . smoked sausage, cheese . . . and it went together very quickly, which was a real bonus with 5 growing children and a big house to care for!
Simple, delicious and economical . . . all plus's in a young mum's books! Add to that the fact that my kids loved it, and you had a real winner on your hands.
It's not something I make really often these days . . . let's face it, my aging thighs don't need all those calories . . . and it's probably not the healthiest dish for people to indulge in very often, but as a once in a blue moon treat, and a store cupboard meal, it goes down as a real treat.
Simple, delicious and economical . . . all plus's in a young mum's books! Add to that the fact that my kids loved it, and you had a real winner on your hands.
It's not something I make really often these days . . . let's face it, my aging thighs don't need all those calories . . . and it's probably not the healthiest dish for people to indulge in very often, but as a once in a blue moon treat, and a store cupboard meal, it goes down as a real treat.
It's also very easy to double or halve, which makes it pretty convenient as well.
*Oven Roasted Smoked Sausage and Potatoes*
Serves 4
Printable Recipe
An easy and simple meal that is also economical . . . oh, and pretty delicious too!!
1 package of smoked sausage
(Peel if necessary, and slice into rounds)
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
olive oil
fine sea salt
freshly ground black pepper
sweet paprika
dried thyme
a handful of grated strong cheddar cheese
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.
NOTE: I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme.
This content (written and photography) is the sole property of The English Kitchen. 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!
This is one of my infamous Thai Turkey Burgers. We love turkey burgers in this house and I was recently sent a couple of items to help with the preparation from the people at Eddingtons.
First off there was the Prepworks Progressive Perfect Burger Press.
This three piece set is designed to help you create perfect, evenly sized burgers every time. I don't know what your children were like, but when mine were growing up, everything had to be exactly the same, or they would feel cheated. No longer a problem with this delightful press.
- Set includes a removable dimpleinsert, non-skid base and comfort-grip pusher
- The dimple helps burger to cook evenly and prevents swelling.
- This can be used with or without the insert
- This press makes 4.5 inch (11.4cm)/6 oz (170g) burgers
I found it created perfect sized burgers and the dimple in the centre prevented them from shrinking in and swelling up. Great job!
The Burger Press is available from Buy Send with an RRP of £9.49 with free postage.
I was also sent a package of Patty Papers. Dry Wax treated squares of paper perfect for moisture resistance and easy release. As the package says, they prevent meat patties from sticking or freezing together. I have always used cling film and in all honesty these are a lot better than plastic cling film. They seemed like the same papers pretty much that the Grocery Shops use to separate their burgers.
Brand new, these papers are just arriving in the shops at an RRP of £2.99 for 24 papers. Not bad. Barbeque Season will soon be upon us. These will come in very handy then! Available at Good Cook shops and independant stores.
Another nifty article which I have been sent and have enjoyed using over the past couple of weeks is the Oliver Hemming Spice Boy spice grinder.
Available in three colours this award winning design represents an entirely new approach to spice grinding.
It has a uniquely useful and practical mixing and filling bowl that allows the chef to see the mixture before it is ground. With corrosion free ceramic parts that are guaranteed for five years the Spice Boy is suitable for all dried spices as well as sea salt and pepper. You can use the mixing bowl to create fantastic combinations of freshly ground spices and let your imagination run wild exploring the endless possibilities. It is not recommended that you put it in the dishwasher, but it is easily taken apart and cleaned with a soft brush, ready to grind up your next flavour combination.
I love it's sleek appearance and the mixing bowl. I've only been enjoying using it for sea salt and black pepper so far, but I have plans to use it to make my own fresh Garam Masala soon. It works fabulously!
The Spice Boy is available from Proleno at an RRP of £34.95 and is available in red, black and white.
Many thanks to Eddingtons and Miriam from Shrewd for sending me these items. All items were sent for me for review, free of charge, and I was not required to write a positive review.
This old, old recipe is the perfect accompaniment to serve with your Easter Ham or Gammon. Its a bit old fashioned, but it's also very good. Fruit goes really well with the smoky saltiness of Gammon/Ham and this sauce proves that it doesn't have to be pineapple.
I was recently sent a jar of Steens Raw 15+ Manuka Honey and challenged to try one of the recipes that Amber Rose has written which are not only healthy but very easy to make.
I chose to make the Immune Booster Super Berrie Smoothies. Not only was it easy to make but it was incredibly delicious. Especially the Banana part! (and I am not normally fond of bananas)
*The Immune Booster Smoothie*
For two
Steens is the industry leader in Manuka Honey. Raw Steens Manuka honey contains a huge amount of beneficial enzymes. The high NPA level means that the Manuka honey has superior antibacterial and antimicrobial properties, giving it great health credentials.
Steens cold processed honey is 100% pure and sets in it's own natural crystal with all the advantages of natures health benefits.
The rich golden colour, texture, distinct aromas and flavours are testament to the natural processes, freshness and purity of the honey. Unique processing means enhanced health benefits; enzymes and bee pollen are retained in this honey.
Produced by nature in New Zeland and completely natural, each jar is traceable right back to the producer and hive. Their sustainable methods and environmentally friendly production practices have resulted in a quality product which is not only good for you, but ethical and sustainable. To find out more do check out their webpage.
Many thanks to Steens for sending me this. Any opinions are my own and I was not required to write a positive review.
I was recently sent the popular Aerolatte steam free milk frother to try out.
"When aerolatte founders Alan and Gary realised that even their expensive steam based espresso machines couldn’t make decent frothed milk, they decided to create a solution . . . now globally known as the aerolatte.
Created with a passion for great coffee and frothy milk drinks, the aerolatte “the original steam free milk frother” is a huge success and a firm favourite among top chefs, keen foodies and coffee lovers alike. The aerolatte truly changed the way we are now able to enjoy cappuccino, caffé latte, milkshakes and hot chocolates at home."
The version I was sent was their most popular item, the black aerolatte. Compact and portable, it comes with it's very own sleep storage tube, designed for extra protection.
Do you want to enjoy great frothy milk on the go . . . who doesn’t? That’s why each of the aerolatte® original steam free milk frothers comes with its own storage tube. The hard wearing storage tube means that aerolatte® owners can enjoy great frothy milk drinks and fabulously creamy coffee no matter where they are, with no worries about bangs, drops or breakage. You simply place it in the storage tube, pack it away and bring it with you, enabling you to be able to enjoy the wonders of this little tool no matter where you go.
You can use it for Cappuccino, Caffe Latte, Hot Chocolate, Milk Shakes, Iced Chocolates, and Frappe. Directions for all of these are included with an insert that comes with the aerolatte tool.
There are also a variety of recipes to be found on their website.
I've been using it to create simple low fat milk shakes for us. You simply fill a large mug to one third full of cold milk, add a teaspoon of your favourite jam, or syrup and then froth away.
Within seconds you have a lovely frothy shake that is not only very low in fat and calories, but also quite delicious.
To find out more about this handy too check out their website at www.aerolatte.com
Many thanks to Hava and Aerolatte for sending me this.
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their youtube channel
I was thinking of the lovely Easter Breads my Aunt Thelma used to bake and send over to us when I was a girl. They were so sweet and light . . . slathered in icing with candied cherries on top. They were just gorgeous.
My Aunt Thelma was our mother's oldest sister and she was an expert baker. Her potato buns were to die for. Every Easter she would send us some beautiful breads all decorated and iced. WE really looking forward to them every year.
One thing you can buy in the shops over here are Iced finger buns. When I see them I am always reminded of my Aunt Thelma's iced breads.
This recipe for Iced Buns I am sharing today was adapted from the cookery book I was recently sent, Tea & Cake by Lisa Faulkner. They have been on my list of things to bake and so today I did just that. I have to say that they turned out just lovely!
They were super easy to make too. I often look at the iced buns in the shops and think they look really tasty.
I never buy them though because more often than not, when i have caved into temptation, I have found that they are very disappointing. They always end up tasting stale and dry.
In all reality I am not a yeast baker at heart. I never quite get it right. True confessions here.
PINTEREST FAIL ALERT! You have been warned. Try not to laugh too hard.
PINTEREST FAIL ALERT! You have been warned. Try not to laugh too hard.
I saw these bunny buns on Pinterest a week or so ago. They appeared all cute and cuddly. I thought to myself, I am going to try to make those! (As you do.)
They didn't look too bad sitting on the tray prior to rising and baking. They even half resembled bunnies. Well, sorta anyways.
Once baked however, any resemblance to a cute little bunny was gone. Blah. The ears were hard and dry, but the body parts were okay. Where were the cute little eyes? Those bunny ears?
They looked nothing like the cute little bunny buns I had seen on Pinterest however. I laughed and I laughed when I saw them. It was a bit like ordering something from China.
What you get never even closely resembles the photograph of what you ordered. Never. My friend ordered a beautiful Victorian Santa from there for Christmas and what she got resembled an ugly troll in a Santa suit.
These buns, however, worked perfectly! Just look at how light and fluffy they are. You would expect no less from a recipe by Paul Hollywood, who is a master bread baker here in the UK.
I have always loved watching him in the Great British Bake Off, don't you? He knows his stuff and he's not all that hard on the eyes.
These were everything you would expect an Iced Bun to be. Light. Fluffy. Soft inside.
Just the right amount of sweet icing . . . and that cute little cherry on top, it's just so adorable. They remind me so much of my Aunt Thelma's Easter Breads.
You will really have to bake a batch of these for yourself and see just what I am talking about. I know the recipe makes quite a few, but that really isn't a problem.
I took six of them over to our elderly friend Doreen. my husband and myself have had one and a half, and our landlord who dropped by to fix the door had one. (He ooohed and aaaahed over it.)
And . . . a few hours later there are only seven left. I dare say they will be gone by the end of tomorrow. Even un-iced the buns are gorgeous.
You could also freeze them un-iced and then just thaw and ice as you wish. Easy peasy.
Soft
and yeasty and delicious. Topped with a glace icing and half a
cherry. Based on a recipe by Paul Hollywood, so you know it's good.
40g of butter (3 TBS)
50g caster sugar (4 TBS)
150ml of milk (5 fluid ounces)
140ml of water (4.5 fluid ounces)
2 7g (1/4 ounce) packages of fast action dried yeast
500g strong white flour (3 1/2 cups plus 2 TBS bread flour)
2 tsp salt
2 medium free range eggs
For the glaze and decoration:
200g sifted icing sugar (1 cup confectioners)
water (about 2 1/2 TBS)
7 glace cherries, halved
Heat the butter, sugar, milk and water in a saucepan just to blood temperature. (38*C/100*F) Whisk iin the yeast.
Measure
the flour and salt into the bowl of a stand mixer fitted with a dough
hook. Add the milk mixture and the eggs. Mix for about 4 minutes on
low speed. Increase the speed and mix for a further 6 minutes. Turn
dough out onto a lightly floured surface and knead a bit more. Place
the dough in a clean bowl, cover lightly with a clean tea towel and then
place in a warm place for one hour to rise.
Divide
the dough into 16 equal pieces. Shape into round buns. Place onto the
buttered baking sheet, leaving space between them as they will double
in size. Return to a warm place, lightly covered, and let rise for
about 45 minutes.
Preheat the oven to 220*C/425*F/gas mark 7.
Bake in the preheated oven for 7 minutes, then allow to cool completely. They should be light and fluffy and not too dark.
Once
the buns are completely cooled, mix the icing sugar and water together
to get a thick and sticky icing. Dip the tops of the cooled buns into the icing
and then place half a cherry on top.
*Iced Buns*
makes about 16
Butter a large baking tray.
Enjoying one of these I was a child again, enjoying a slice of my Aunt Thelma's Easter Bread. Every mouthful took me back, all yeasty and sweet. These are the famous buns that were baked by the Women's Institute in that film Calendar Girls. Exact same recipe.
I can assure you however, these buns are exactly the right size.
This content (written and photography) is the sole property of The English Kitchen. 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!
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