This traditional Yorkshire cake is best eaten on Bonfire night !
110g soft light brown sugar
225g golden syrup
225g medium oatmeal
110g self raising flour
2tsp mixed spice
2 medium eggs
Pinch of salt
1. Pre-heat oven to 140 °c/120 fan/gas 1. Grease a square cake tin.(lining optional)
2. Over a gentle heat, melt the butter, sugar & syrup together. Do not boil! Remove from heat and set aside to cool slightly.
3. In a mixing bowl sift in all the dry ingredients and make a well in the middle. Carefully add the melted mixture gradually and fold together. Pour in the whisked eggs and milk stir until combined.
4. Pour into baking tin. Bake for 1 1/2 hours but keep an eye on it because parkin can easily become over baked and dry.
5. Take out of the oven and leave in the tin until cooled. Remove from tin.
6. Store parkin in a cake tin wrapped in greaseproof paper, cling film or tin foil. Keep in tin for at least a day and upto a week before cutting into it. This makes the cake even more sticky and flavoursome.
Your night will definitely go off with a bang after a couple of pieces of parkin!
When the great British bake off began again 7 weeks ago now (time flys…) I started doing one of the bakes from the show each week & putting my own spin on it for the #TwitterBakealong which I love participating in when I can, I highly recommend you do the same 😘
Cake week saw the Victoria sandwhich get a revamp with this tropical lemon & Pineapple version of mine. It’s basically the exact same recipe &method as a traditional Victoria sponge : 4oz butter & same caster sugar creamed together until light,then add 4 oz of self raising flour with 2 eggs until fully incorporated & bake at 180°c for 20-25 minutes.
When cold I sliced the cake in half and filled with the normal buttercream(4oz icing sugar mixed with 2 oz butter) after spreading each layer with lemon curd first and putting a handful of chopped pineapple in the center.
After sandwhiching together, decorate the top with more lemon curd & buttercream then finish with a crown of pineapple.I also grilled a few slices for extra flavour,texture and visual appeal!
If I were to do this cake again I’d probably try a hybrid of a pineapple upside down cake & Lemon drizzle as the combination worked really well together.
I have so many pictures of this bake to choose from but I won’t bore you with posting anymore … well maybe just one 😂
Ttfn sweeties 😘
Or two 😜
Bundt cakes and drippy icing seem to be big trends in the baking world right now so I thought I’d combine the two to create this marvelously moist carrot cake 🐰
For this cake you will need:
225g (8oz) self raising flour
Half a tsp mixed spice
150g (5oz) soft dark brown sugar
150g (5oz) freshly grated carrot
2 medium eggs
Quater of a pint / 150ml corn or sunflower oil
2 tbsp milk
50g (2oz) butter
2 tbsp orange juice
225g (8oz) icing sugar
- Preheat oven to 180 degrees Celsius. Grease your bundt tin.
- Put the flour & mixed spice in a big bowl and thoroughly mix together. Stir in sugar & grated carrots, make a well in the middle and cracks in the eggs & add the oil and milk. Beat well until blended.
- Place in prepared tin and bake for 40 minutes. Leave to cool then turn out from tin.
- Melt butter & orange juice in a saucepan, beat in icing sugar til smooth. Drizzle over the cake letting it run over and down the edges.
- Sprinkle with orange rind or brown sugar to finish.
Unfortunately this is the only bundt cake I’ve managed to make since purchasing my tin the other month.I would really love to make some more an would appreciate any recipes you lovely followers would like to share with me in the comments below 🐇
Bye for now honey bunnies 🤗
One of my favourite things in the whole wide culinary world is simply a cold glass of milk and a couple of chocolate chip cookies, preferably right before bed time. It’s a combination I’ve loved for years, since I was a very young child and that’s probably one of the reasons I like it so much! That was the main inspiration behind making this cake anyhow.
Although I am obsessed with cookies in many different forms/varieties such as, Ben & Jerry’s cookie dough ice-cream, millie’s bakery chewy white chocolate cookies, Maryland double chocolate chip cookies and of course oreos that’s just to name a few! You can find the recipe for my soft style chocolate chip cookies here; http://wp.me/p6UAuA-38
As you can see I’m a cookie fiend & if you feel the same way about the rich biscuit too be sure to try out this cake recipe, I can guarantee you won’t be disappointed!
For the cake;
100g/4oz Caster sugar
100g/4oz self raising flour
50g/2oz melted milk chocolate
2 crushed cookie biscuits
100ml freshly whipped sweetened double cream
50g/2oz melted milk chocolate
3 chocolate chip cookies
- Cream butter and sugar until light and creamy.
- Add a little flour with each egg and stir until everything’s combined.
- Gently mix in melted chocolate and pour mix into a cake tin.
- Crush the cookies on top of the cake mixture. ( This way they won’t all sink to the bottom of the cake which tends to happen if you stir the cookie pieces into the cake mix itself)
- Put in the oven and bake for around 20-25 minutes in a preheated oven at 180°c/160°c fan/gas 4.
- Once baked, remove from oven and leave to cool before removing cake from the tin.
- Once removed, slice cake in half and spread/pipe the bottom layer with the whipped cream. Cover the top half with melted chocolate then sandwhich the two halves together.
- Decorate the top with a few cookies.
Bobs your uncle, you have a simply delicious cookie & cream cake the whole family will enjoy no matter what their age!!
Be sure to tune into bbc 1 at 8pm this week, gbbo is finally back & its cake week!!!
It’s been a few weeks now since I baked this impressive cake. I’m a bit behind with blogging about my bakes but this hasn’t stopped me baking even more goodies lately, so there will be no shortage of post ideas for the foreseeable.
Anyhow, I followed one of the Queen of baking, Mary Berry recipes you can find here: http://www.bbc.co.uk/food/recipes/marys_black_forest_gteau_47151
Not to the latter. However this retro cake got revamped in both mine & Mary’s version not only aesthetically but I used none traditional ingredients such as buttercream to sandwhich the gateau layers together instead of fresh whipped cream.
I loved the way the aerated chocolatey mixture bubbled
Resulting in a perfectly light,fluffy an umptious sponge!!
I even considered following the new trend and leaving the cake ‘naked’ to see all the lovely layers.
I resisted temptation in the end and finished this classic bake with a chocolate ganache which concealed the cake and helps it keep moist, preserving it for few days.
The final few finishing touches that really elevated this cake from drab to fab were some chocolate covered & macerated cherries.
It not only looked but tasted amazing served on its own or with extra cherry flavour in the form of the sweet macerated cherry syrup.
Hope you’ve all enjoyed my new take on an old favourite!
It will soon be Summer so I thought I’d share a favourite bake of mine that reminds me of the sunshine and always brings a smile to my friends & family’s face whenever I make them.
They are one of the first things I learnt to make when I started to bake and have been a firm favourite ever since. Not only are they easy to prepare they’re easy on the eyes too.
Ingredients: ( Makes 6 large 12 small)
4 oz butter
4 oz caster sugar
4 oz self raising flour
Few drops vanilla extract
4 oz icing sugar
2 oz butter
1. Preheat oven to 180 degrees Celsius & put bun cases in tray.
2. Cream sugar & butter together until light & fluffy.
3. Mix in a bit of flour with each egg & extract then fold in remaining flour.
4. Fill bun cases 3/4 full and bake in middle of oven for 15-20 minutes.
5. Completely cool cakes before cutting a circle out of the top of each one & cutting in half to create the butterfly wings.
6. Combine butter and icing sugar then chill for 5 mins to firm up. Once chilled add a tsp of buttercream to each cake hole then place the cake wings at either side for the pretty butterfly effect.
You could also jazz these cute cakes up with a few sprinkles for extra decoration or try a chocolate version by replacing 1 oz of the flour with cocoa powder. The choices are endless, please share your bakes of this classic cake recipe in the comments below it would be good to see individual interpretations of one of my favourites for inspiration 🙂
Sorry again for not blogging as much as I usually do lately. I’ve been a bit busy with my charity bake sale last weekend and I’ve just recently started a volunteer job at a charity shop in town that means alot to me The British Heart Foundation .
I’m going to share a recipe for a simple sponge cake that you can either keep whole or make into mini versions like I did for the bake sale. They look super cute & the only negative thing I would say about converting the cake into miniature
versions is there is a lot of “waste” unless like me you have some little ganits to eat the crumbs you could use the spare sponge for a trifle or cake pops maybe.
You will need:
100g (4oz) margarine
100g (4oz) Caster sugar
2 medium eggs
100g (4oz) self raising flour
A few drops of vanilla extract
Jam of your choice
100g (4oz) icing sugar + a like extra for dusting
50g (2oz) butter
1. Preheat oven to 180 degrees Celsius, grease a sandwich tin.
2. Cream sugar and margarine together until fluffy and light.
Beat in eggs separately adding some flour with each.
3. Carefully fold in remaining flour. Pour in prepared tin
and bake for 25-30 minutes depending on your appliance none fan ovens could take a little longer.
4. When cooled, cut out rounds using a cookie cutter or even a glass will work well. I managed to get 6 mini cakes from mine. Combine icing sugar & butter to create the buttercream.
5. Cut the little sponges in half and spread one side with jam then fill or pipe with buttercream for a more uniform finish.
Dust with icing sugar.
Now all that’s left to do is to put the kettle on for a nice cup of tea to enjoy your cute cake with 😍