Monday, 13 July 2015

Monday Baking

The day began with porridge, fresh coffee, fluffy drop scones and homemade/homegrown blackcurrant compote:



 Little Miss PJ very pleased with the spread.





 The secret to the fluffy scones was whipped up coconut milk!

After the school run and recycling/shopping trip, I made the sticky ginger cake and lemon and almond muffins whilst tea was bubbling on the stove.




Sticky Ginger Cake

Grease and line a loaf tin.

Preheat the oven to 180c

75 grams unsalted butter

60grams sugar

150grams black treacle

150grams golden syrup

2 medium eggs beaten

225 grams gluten free self raising flour

1 teaspoon of mixed spice

1 teaspoon ground ginger


1. Melt the butter, sugar, treacle and syrup in a saucepan over a low heat until the butter and sugar have dissolved.  Leave to cool a little and then add the beaten eggs.

2.  Add the flour and spice mixture to a baking bowl and make a well in the centre.

3.  Pour in the melted mixture from the pan and stir until to smooth.

4.  Pour the mixture into the prepared tin and bake in a preheated oven at 180C for about 50 minutes until a skewer inserted in the centre comes out clean.  If the cake is browning to quickly cover it with foil.  Leave to cool in the tin and don't worry if it sinks in the middle.

This cake improves after a couple of days, it will keep in an airtight container for up to a week and freezes well.




 Lemon Curd and Almond Muffins

Makes 12 muffins.

Preheat oven to 180C

225 grams gluten free self raising flour.

50 grams granulated sugar.

1 medium egg

125ml semi skimmed milk.

75 grams unsalted butter.

A few drops of almond essence.

Lemon Curd

1.  Put 12 muffin cases into a muffin tray.

2.  Put the flour and sugar in a bowl and mix thoroughly.

3.  Mix the egg, milk, almond tincture and melted butter together in a jug and pour into the dry ingredients.  Mix lightly and do not over beat otherwise the muffins will be dense instead of light and fluffy.

4.  Fill each case with a heaped teaspoon of the muffin mixture, followed by a teaspoon of lemon curd and then top with a teaspoon of the muffin mixture.

5.  Bake in a preheated oven to 180C for about 30 minutes until golden brown.  Transfer to a wire rack to cool.

 


 

11 comments:

  1. Looks yummy, did Pip help??

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    Replies
    1. No, she was writing in her rainbow book just before the meet up time at 6pm!

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    2. What is a rainbow book????

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    3. Rainbows is a younger version of "Brownies" which is part of the Girl Guide Movement. She had borrowed the Olivia doll which is their mascot and was writing about Olivia's adventures that past week.

      I think your USA equivalent is the Girl Scouts.

      San x

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    4. After reading your explanation, I think I have asked before what a rainbow group is, but I did not make the connection between that and the rainbow book. Olivia doll must be somewhat like the American Dolls then?

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  2. San,

    My mouth is watering looking at your photos! I wonder if drop scones are the same as our pikelets. We use a mixture similar to pancake batter, but it's thicker and cook them in the same way. Thank you for sharing your coconut milk secret. We use a lot of this milk in our cooking. I like your new header. You look very pretty! xx

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    Replies
    1. Yes I think the drop scones are pikelets. Thanks for the comment about the header, it was about time that a picture montage was placed at the top.

      I have been loving your podcasts and have subscribed via itunes, they keep me company in the sewing room.

      xx

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    2. San,

      Thank you for subscribing to my podcast! I shall imagine you listening as I'm recording the next episode.

      Delete
  3. Ohhh, I have almond essence in my pantry and lemon curd in my refrigerator! Thanks for putting up the recipe! I'd really like to try these :)

    Also, we received a book from our friend Kendall today (as a gift for taking care of her cat this past week) that has a recipe for lemon curd. I'll have to let you know if it looks do-able to me. Have you ever tried to make it?

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    Replies
    1. Yes I have made lemon curd before, it is also known as lemon cheese too! My recipe calls for lemons, sugar, butter and eggs. I bought some lemons yesterday and I am hoping to make a batch soon, I will let you know how I get on x

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    2. Peter loves lemon curd!

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