Food

This recipe was given to me by a friend when I was after a recipe for a syrup sponge.  My son had said how yummy his syrup sponge was at school and I wanted to surprise him by making my own. It was a good excuse to make a pudding too! I think the original recipe is one of James Martin’s but my friend found it on Facebook. The only difference I’ve made is that Ive put syrup at the bottom of the dish instead of poured over after its cooked, although we did pour some extra over too! I know I always say it, but this recipe is so easy! You can prep it and cook it in just 15 minutes.

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Preperation time: 10 minutes

Baking time: 5 minutes

What I used: 

4oz caster sugar

5oz Plain flour

4oz butter (melted)

1 tsp baking powder

2 x eggs

Lemon juice from 1/2 lemon

Golden syrup (as much as you want!)

A pudding bowl (medium size although it doesn’t really matter)

What I did:

  • Firstly I put the butter in a saucepan on a low heat to melt gradually.
  • Then I put the flour, sugar and baking powder together in a bowl and mixed well.
  • When the butter was melted I added this to the dry ingredients along with the eggs and lemon juice and mixed well until smooth.
  • In a pudding bowl I squirted a good amount of golden syrup in to bottom (About 4 x tablespoons or more!).
  • Then I poured the pudding mixture on top.
  • I covered the bowl with cling film which I pierced a couple of times and this was microwaved on high for 5 minutes.

This pudding is now an all round favourite and went down a storm with my family! You can serve with custard, ice cream or cream. We had extra syrup with ours!

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Cuddle Fairy
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I have used this recipe a couple of times recently to entertain the kids this Easter. It’s a really simple recipe and quick to bake so perfect for inpatient kids! I usually weigh out the ingredients myself first as my kids are pretty impatient and the fun bit for them is rolling out the dough and cutting out the shapes. These biscuits are best eaten fresh from the oven/same day, they never last long in our house anyway!

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Prep time: 5 mins

Baking time: 6-8 mins

What I used:

This recipe makes approx 20 biscuits depending on the size biscuits you make/cutters you use.

8oz flour (I’ve used both plain & self raising)

4oz soft brown sugar

6oz butter

1 x tsp cinnamon

1 x tsp vanilla essence

A drop of milk

What I did:

  • Turned the oven to 180c.
  • I creamed together the butter and sugar first. This bit is the bit the kids don’t like as it takes a bit of elbow grease and as usual I do it by hand with a wooden spoon and not an electric mixer!
  • Then I added the flour and cinnamon and stirred the mixture together. Unlike cakes where the mixture is quite wet, biscuit mixture is a lot dryer and can seem a bit too dry sometimes. But don’t worry it all comes together.
  • Finally add the vanilla essence and bring the mixture in to a smooth dough. You may need a drop of milk to help bring it together. The dough should come together easily, you may need more flour or milk until you get the right consistency.
  • I lined a baking tray with some baking paper and we placed all the different shaped biscuits on the tray. Make sure they don’t touch as they will expand a little.
  • The biscuits were baked in the oven for 6-8 minutes, until the edges started going golden brown. Don’t over cook! Better to get them out early and pop them back in if needs be!

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The fun bit!

After you’ve got your biscuit dough, the kids can have lots of fun rolling out the dough and cutting out different shaped biscuits. We did a mixture of stars, circles, different sized squares and even some bats! My kids love getting sticky fingers and this recipe is quite good for re-rolling several times which is great.

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Gym Bunny Mummy
You Baby Me Mummy

Tasty Tuesdays on HonestMum.com

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So today, I decided at the last minute I was going to bake something for pudding for our dinner. We don’t usually have puddings (other than yogurt) so this was a treat! I had about 10 mins spare (well as spare as time gets when your a parent!) so I looked in the cupboards and fridge to see what we had in. There were some blueberries to use up and I always have the ingredients for a basic sponge in the cupboard, so blueberry muffins it was! These are so good warm and fresh from the oven. The blueberries when baked in a cake go so sweet and sink in to the sponge, so yummy! These really are so quick to make and are ideal for a quick baking session with the kids or a quick pud. Tasty with double cream, ice cream or on their own! Enjoy…

Preperation time: 5-10 mins

Baking time: 15-20 mins

What I used:

4oz Self raising flour

4oz a Caster sugar

4oz butter (as always I use Stork)

2 x eggs

250g blueberries

A drop of milk

A drop of vanilla essence

What I did:

First I pre-heated the oven to 180c.

I put the self raising flour, caster sugar and butter in a large mixing bowl and added  the 2 eggs. Then I mixed it all together with a wooden spoon (you could use an electric mixer too). Then I added the milk and vanilla essence and mixed these in well.  Then I stirred in the blueberries.

Then I spooned the mixture in to the muffin cases, so they were just over half full. Then I placed them on the top shelf in the oven and baked them for approx 15 minutes.

You know when their ready as they will be golden brown on top.

We ate ours warm about 5 minutes after coming out of the oven – so delicious!

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I’ve been under the weather recently, we’ve just had one illness after the other in our house! So today I decided I needed to treat my body to something good. It was craving some health! I needed a superfood salad! So whilst out and about I picked up everything I needed and couldn’t wait to get home to make it up and enjoy it! This recipe makes enough for two large portions. Perfect for all seasons I think and can be accompanied with a homemade warm savoury muffin on the side. Mmm yummy!

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Preparation time: 15 minutes

What I used:

For the salad:

1 x bag of baby leaf salad

5 x baby tomatoes cut in halves (I use the plum variety)

A handful of green beans

1 x pack of feta cheese

1 x baby beetroot (preferably ones not soaked in vinegar)

A generous handful of pumpkin seeds

Optional: Avocado, unfortunately mine weren’t ripe enough!

For the dressing:

1 x lemon juiced

4 x tablespoons of extra virgin olive oil

2 x tablespoons of honey (clear is best)

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What I did:

You can either mix this salad altogether in a large mixing bowl to serve from the table or as I did (as it was just for me) I prepared it separately in the bowl. I prepared half in my lunch bowl and put half in the fridge for my work lunch tomorrow.

Firstly I put all the greens together – the salad leaves and the green beans. I cut the green beans in to small bite sized lengths with kitchen scissors.

Then I added the baby tomatoes which I had cut in half.

Next I added the beetroot and crumbled feta cheese on top, which had both been diced.

Finally I sprinkled over the pumpkin seeds.

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For the dressing I literally just added all the ingredients together in a small cup and mixed well. This was then drizzled over the salad.

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One portion of salad was put away in the fridge for me to to enjoy at lunch tomorrow at work! And there was enough dressing left over to put away in the fridge for another day. Perfect.

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So simple and delicious! I really enjoyed my superfood salad, it was just what I needed! x 

Cuddle Fairy
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Today, I made this impromptu crumble for our dinner.  We don’t normally have home made puds  during the week! But I’m currently off work and feeling particularly domesticated! My hubby came back from the allotment with some home grown rhubarb and we still had some of last years blackberries to use up, so we had the perfect ingredients! Crumbles are super quick and easy to make and perfect for all sorts of berries and fruits. I just love a super crunchy crumble topping and adding muesli to a basic crumble topping is a superb way to achieve this.

This recipe makes a smallish crumble, enough for 4 people. Double the mixture for an extra large crumble!

Time to prepare: 20-30 mins

Time to cook: 20-25 mins

What I used:

For the fruit filling:

4 x large sticks of rhubarb

A couple of large handfuls of blackberries (as many as you want really)

For the Crumble topping:

4oz plain flour

1.5oz butter

1.5oz caster sugar

A very generous bowlful of muesli (I used Tesco Fruit & Nut Muesli)

What I did:

Pre-heat the oven to 200c

Firstly, I washed, stripped/peeled and chopped the rhubarb into small chunks and cooked it in a saucepan on a medium heat for approx 15 mins.  Don’t over cook them, I think it’s nice to retain some of their shape and texture, so just cook until they are softened – so you can stick a knife through the chunks easily.

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Whilst the rhubarb was cooking, I made the crumble topping.  I did this by rubbing the butter and flour together in a large mixing bowl, until all fine and ‘crumbly’.  Then I mixed in the caster sugar and muesli, simple!!

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When the rhubarb was cooked, I added this to the dish and sprinkled the blackberries on top.  The blackberries don’t need cooking first, just pop them straight in. Lastly, sprinkle a generous amount if crumble topping on top (arguably the best bit!).

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Cook in the oven, on the top shelf for approx 20-25 mins, until golden brown on top and all bubbly at the sides.

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Serve hot – I like mine with double cream!

My son thought it was funny sticking his action figure in front of the camera when I took a picture of the crumble in the bowl! Obviously not included in the recipe!!

Enjoy!

jess x

Cuddle Fairy

 

Gym Bunny Mummy
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I wasn’t sure whether this would work or not, but thankfully it did. I’ve not added honey to a sponge mixture before, so was experimenting a little, but it paid off.  For this recipe I used some of last years blackberries from the freezer, to make room for our new pickings soon!  I think this cake would be particularly lovely warm with double cream!

Time to prepare: 15 minutes

Time to bake: approx 50 mins

What I used:

A basic all in one sponge mix as follows:

8 oz self raising flour

8 oz caster sugar

8 oz butter (as usual I use Stork)

4 large eggs

Plus I used:

2 large heaped tablespoons of clear honey

Blackberries (about a large cupful) – sorry didn’t measure!

What I did:

Pre-heated the oven to 180c

Firstly I mixed together all the ingredients for the all in one sponge in a large mixing bowl.  Then I added the blackberries and honey and stirred (don’t over stir!).

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Then I poured the mixture in to a lined loaf tin and baked in the oven for  approx 50 mins.

I baked the cake in the oven at 180c but I think 170c may have worked, as its in the oven for a reasonably long time. Mine crisped on top and on the sides a bit, so could maybe have done with less time, but actually it added a nice sweet crunch.  I did cover the top with some baking paper, for the last 20 mins, as the outside was done but the middle still needed some time and I didn’t want to burn the top.

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Let me know how you get on if you make this, so I can add more tips and tricks!

Jess x

Cuddle Fairy

 

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We’ve been baking again! It was an utterly miserable day today, I’ve not seen rain like it for a while.  Where’s the summer gone?! Not a great start to the school holidays! But a great excuse to do some more baking.

I hardly ever make chocolate cakes as I’ve had some major fails in the past which put me off! However my boy really fancied some chocolate cake today (and if I’m honest, I did too!), so we made these lovelies!  I know I say it every time, but these were super simple to make!

Preperation Time: 5 mins

Baking time: 15 mins (approx)

This recipe makes about 10 individual muffins.

What I used:

3oz self raising flour

1oz drinking chocolate (it’s all I had in the cupboard!)

4oz caster sugar

4oz butter (as always I used Stork)

2 x eggs

1 x bag of chocolate chips (milk chocolate)

Some individual muffin cases

For the Frosting I used:

Approx 8 cubes of Galaxy chocolate

A tablespoon of butter

A splash of milk

4 x tablespoons of icing sugar

Tescos piping kit

What I did:

Pre heated the oven to 180c.

For the cake mix I literally put all the ingredients into a large mixing bowl and mixed together!

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Then I carefully spooned the mixture in to the muffin cases.

 

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These took about 15 minutes to bake. I then set them aside to cool before icing.

 

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For the frosting/icing:

I melted the Galaxy chocolate over some simmering water in a Pyrex bowl.

As it started to melt, I added the milk and butter to make it really smooth.

I took the bowl off the heat and in the same bowl I added the icing sugar and mixed together until smooth.

 

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I pipped the icing on to the individual muffins – I used my Tesco’s pipping kit which is great.

The muffins were left to cool so the icing set a bit – and then they are perfect and ready to enjoy!

 

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Cuddle Fairy
Gym Bunny Mummy
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This is another basic sponge recipe with a lovely summery twist! By adding a few raspberries and strawberries this cake is the perfect summer dessert! Warning, though, it is super super sweet! But very delicious.

Preparation time: 15 mins
Baking time: 15-20 mins
Decoration time: 10 mins

What I used:

For the sponge:
4oz self raising flour
4oz butter (I used Stork)
4oz caster sugar
2 x eggs
Vanilla essence
Raspberries – about half a punnet or more

For the frosting:
3oz butter (I used stork)
6oz icing sugar
Vanilla essence
A few raspberries (I used 5)

To finish:
A few strawberries thinly sliced

What I did:

First of all I pre-heated the oven to 180c and greased and lined an 8 inch round cake tin.

I creamed the butter and sugar together until light and fluffy. Then I added the eggs one at a time and whisked them in until smooth. The flour was sifted and mixed in to the mixture and I added a teaspoon of vanilla essence. Finally the raspberries were mixed in. Don’t mix them in too much though, as they will desolve and I think it’s nice to still have some raspberry bits!

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The cake mixture was spooned in to the cake tin (already prepped) and put in the oven to bake for approx 15-20 mins or until golden brown on top.

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To make the frosting I mixed together the butter and icing sugar and added a drop of vanilla essence. I added about 5 raspberries and mixed them in. The frosting goes a lovely pink shade with lovely bits of raspberry running through.

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To decorate and finish:

When the cake had cooled, I spread a thin layer of raspberry frosting on top of the cake. Then I thinly sliced some strawberries and arranged these on top of the frosting.

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Gym Bunny Mummy
Cuddle Fairy
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Another pasta dish, from our family favourites! My kids will virtually eat anything with pasta so it’s a great way to get meat/protein in to them! This time we mixed up lovely roast chicken left over from the day before roast dinner. I’m all for using up leftovers in a creative and yummy way!

Time to prepare: 5 mins

Time to cook: 10-15 mins

What I used:

1 x onion

2 x Cloves of garlic

1 x pepper

A few mushrooms

A few cherry tomatoes

Approx 4 spring onions

Tomato purée (a good squeeze)

1 x chicken stock cube

1/2 pint stock made from the chicken carcus the night before

Dried thyme (about a tea spoon)

Leftover roast chicken (all that we had left!)

1 x 500g bag of dried pasta (any would do)

Optional: as always grated cheese!

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What I did:

First of all I chopped up the onion and garlic and fried this on a medium heat until softened.  Meanwhile I brought some water to the boil in a large saucepan and put the pasta in to cook.

Then I chopped up the peppers, mushrooms and spring onions and added these to the onion and garlic in the frying pan.  This was then fried for a couple of minutes.

After the peppers, mushrooms and spring onions had softened I added the cherry tomatoes and tomato purée.

Then I added the chicken stock and chicken oxo cube.

Lastly the leftover chicken and dried thyme was added and this was all stirred in well.  The sauce was then left to cook for about 5 mins to ensure the chicken was completely heated through.

When the pasta was ready this was drained and added to the sauce and stirred in well.

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Gorgeous, gorgeous, simple pasta!

Let me know if you make this or something similar!

Jess xxx

Cuddle Fairy
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Like most recipes I post, this ones super simple and only a few ingredients needed! These cookies are so yummy and go down a treat with my boy (and me!).

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Preparation time: 10 minutes
Cooking time: 8 minutes

What I used:

4oz caster sugar
4oz soft brown sugar
4oz butter
8oz self raising flour
1 x egg
4oz chocolate chips (white or milk)

this is recipe will make about 30 small cookies.

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What I did:

Pre-heat the oven to 180c

First of all I mixed the butter and both sugars together in a large mixing bowl. Then I added the egg and mixed this all together until it was blended in. Next I sift the flour in to the mixture and mixed in the chocolate chips. That’s it!

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I rolled the mixture in to small balls and placed them on to the baking paper lined tray. Remember to space them well as they will spread. I baked them in the oven for approx 8 minutes. You want them to come out still soft so they are nice and chewy and melt in the mouth! Yum!

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Gym Bunny Mummy

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