Ok, so my quest to bake East London out of SR flour hasn’t exactly got off to the speediest of starts. I’d like to say I’d resolved this year to keep to my ‘bake a cake’ a week promise, but that would sadly be stretching the truth (somewhat). However, I have been meaning to blog this recipe for a while. It sounds fancy, but is anything but – in fact these cookies are easy to make, and even tastier to eat. Nigella eat your salted caramel heart out.
Best eaten warm - if cold, microwave for 10 seconds for ultimate caramel goodness
110g caster sugar
90g soft brown sugar
1 egg (large if poss)
1 tspn. vanilla extract
190g plain flour
6 tbspn. unsweetened cocoa
1/2 tpn. baking powder
20-24 rolos, or similar (I used Cadbury’s caramel pieces)
To roll cookies in
50-60g caster sugar
1 tbsp. salt (optional – although this is what gives them their name and I would recommend including)
Preheat oven to gas mark 5/ 190 degrees C. Line a large baking sheet with parchment paper.
In a large bowl combine sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa powder and baking powder; mix well.
Mix it up
Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
Roll dough into balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the Rolo/chocolate caramel sweet and roll each in sugar. Place on ungreased baking sheet and press down slightly. Sprinkle with a tiny pinch of salt, if desired. (This really brings out the sweetness of the caramel).
Rollin' with the homies
Bake for 8-10 minutes. Let cool for 2 minutes then transfer cookies to a cooling rack.
Eat warm, with a cup of tea.
Bara brith “speckled bread”, was requested by my friend Noni, whose birthday it was this week, so what better reason than to give it a try. This welsh tea bread was served, so this recipe reliably informs me, at Fortnum and Mason’s jubilee tea room using produce from the Prince of Wales’s Highgrove label. All out of Highgrove produce, I found a bag of mixed fruit at the back of the cupboard, brewed a jug strong tea, and carried on regardless…
So, Prince of Wales aside, this ‘bread’ was quick and easy to make. Even better, it tasted delicious (especially with butter) – think Malt Loaf crossed with Christmas cake.
All credit goes to ‘Magmu’ for this recipe.
225g to 250g (8 to 9oz) of dried mixed fruit
300ml (1/2 pint) boiling water
3 strong tea bags
170g (6oz) of soft brown sugar (I used dark brown sugar, some recipes say light muscavado)
225g (8oz) of self raising flour
1 large egg (I only had medium, and it was fine)
1/2 tsp of mix spice
1/2 tsp of cinnamon
Brew the tea bags in the water of 5 minutes, remove the tea bags whilst the tea is still hot add the sugar stir until dissolved.
Pour the sweet tea over the dried fruit cover and leave to stand overnight.
Mix together all of the dry ingredients slowly stirring in the egg soaked fruit and remaining sweet tea.
When the mixture has come to a thick cake like batter pour the mixture into loaf tin (lined with baking parchment).
Place into a pre heated oven gas mark 3 (top shelf) for approx 1 and 1/2 to 1 and 3/4 hours (check after an hour or so and if the top is burning cover loosely with tin foil).
Leave to stand for 10 minutes before turning out the cake onto a cooling rack.
Inspired by baking suggestions from friends and family, the great East London bake off begins. One cake/bake/bread/biscuit a week, until Lidl is out of SR flour.
Not wanting to get too carried away, I’m playing it safe by starting with a cake I’ve baked before. Requested by none other than my Mum, and Mother-In-Law, this cake had to be baked.
And here are the results:
In writing this I am adding yet another lemon drizzle recipe to an already plentiful supply out there. I chose this one because…
- It’s reportedly one of Nigella’s
- It only uses 2 eggs (lots use 4)
And here’s some handy hints and tips:
- Grate the lemon peel with the small grater rather than the zester bit
- 2 lemons are better than 1 (and if you live in London you probably bought 5 in a bowl, so will need a way of using them up)
- More or less ignore the icing measurements
One down, lots more to go...
125g unsalted butter (or closest you’ve got to it in the fridge)
175g caster sugar
2 large eggs
Zest of 1 or 2 lemons (depending on how lemmony you like your lemon cake)
175g self raising flour
Pinch of salt
4 tablespoons milk
A loaf tin buttered and/or lined
Juice of 1 and a half lemons
100g icing sugar (I only had caster sugar, so used this instead)
The icing (this makes too much icing, I used less)
Juice of 1/2 a lemon
150g icing sugar
Preheat your oven to 180 C/ gas mark 4.
Butter and line your loaf tin well.
Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
Put the lemon juice and icing/caster sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.
In a small bowl combine lemon juice and icing sugar until smooth and white. When the cake is totally cool (ok I’m never quite this patient) drizzle the icing over it.
Thank you for your requests, they have been many and varied. Keep them coming, please!
# Lemon Drizzle Cake
# Coffee and Walnut Cake
# Aunt Arabella’s Lemon Iced Ginger Cake
# Bara brith
# Millionaire’s Shortbread
# Beetroot Chocolate Cake
# Choux Pastry
# Chocolate Eclairs
# Date and Walnut Loaf
# Roscon de Reyes
# Salted Chocolate Cookies
# Chocolate Muffins
# Pumpkin Cake
# Banana Bread
# Swedish Chocolate Dream Cake
This week marks 2 events in the baking world:
1. It’s national baking week - http://www.nationalbakingweek.co.uk/
2. The Great British Bake Off is over for another year (for those of you who are missing it, this may help to ease the pain - http://maryberrybitingintothings.tumblr.com/)
In fact, make that 3…
3. Baking By Numbers is taking your BAKING REQUESTS
- Think of your favourite cake, biscuit, or something fancier (nothing too fancy eh)
- Tell me what it is (and why) by leaving a comment below, or email your request to email@example.com
- I’ll bake it and post the evidence here (disasters included)