What are you baking?

Discussion in 'suburban75' started by kittyP, Nov 15, 2011.

  1. mrs quoad

    mrs quoad Well-Known Member

    It’s James the tank engine. Btw.
  2. RubyToogood

    RubyToogood can't remember what goes here

    That's good. I was wondering if it was the Grim Reaper riding into town.
    BoatieBird likes this.
  3. polly

    polly Well-Known Member

    I made a good sponge cake for the first time in my life! The secret was using baking margarine instead of butter, as my professional baker friend advised. Who knew anything could be better than butter in any context? Anyway my kids ate most of it but here is a pic

  4. Saffy

    Saffy Under the duvet..

    Yeah my mum swears by using Stork margarine.
    polly likes this.
  5. polly

    polly Well-Known Member

    God that cake looks a fucking state :D

    Your mum knows! My granny used to spread it on our sandwiches and it tastes like filth raw, so I resisted for years.
  6. SheilaNaGig

    SheilaNaGig Struggling and striving

    I made cornbread.

    I made chilli con carne with black chocolate and black beans yesterday, and looking forward to it again for leftover tea today, but I didn’t fancy rice so I made cornbread.

    And I’ve just realised that I forgot to buy soured cream while I was out earlier. I hope there’s enough left over of that for this evening.

    Attached Files:

  7. SheilaNaGig

    SheilaNaGig Struggling and striving

    The cornbread was good. I changed the recipe a bit, so I’m going to record it here, so I can refer back to it.

    Preheat the oven to 200/180 fan
    Quarter cup of salted butter, melted in an 8 inch iron skillet over a low heat. This also heats the skillet

    While the butter is melting, stir together:

    -half cup of cornmeal (can be fine, medium or coarse)
    -quarter cup plain flour
    -quarter cup buckwheat flour
    -tablespoon brown sugar
    -scanty half teaspoon baking soda
    -scanty half teaspoon baking powder
    -scanty teaspoon salt

    Once it’s all sifted nicely together with no lumps, make a well and add the wet ingredients, which are:

    -one egg beaten
    -half cup full fat milk, with the juice of half a lemon stirred into it (buttermilk substitute)
    -tablespoon honey
    -the melted butter, cooled a little bit

    Stir together til smooth, but not too much.
    While stirring, put the skillet with a coating of remaining melted butter over a high heat. Don’t burn the butter !

    Pour the batter into the skillet. If it doesn't sizzle, leave it on the heat til the edges start to righten up. This ensures it’s sealed on the bottom and won’t stick. Then put it in the middle shelf of the oven. Cook for 25 minutes.

    NB Leave out either the sugar or the honey (or both) if you're not serving it with chilli. The sweetness goes well with the chilli, but can be too much if it’s for roast chicken.

    Add bacon bits or cheese or whatever you fancy if you’re planning on using the cornbread for packed lunches or snacks.
  8. mrs quoad

    mrs quoad Well-Known Member


    Vegan Florentines, for a vegan 4 year old :thumbs:

    Lupa, BoatieBird, polly and 2 others like this.
  9. mrs quoad

    mrs quoad Well-Known Member

  10. BoatieBird

    BoatieBird Well-Known Member

    I've got some coconut flour in the cupboard and I'd really like to make something with it this weekend.
    The 'muffins' I made with it recently were a total failure :D
    Anyone got any recipe suggestions?
    sheothebudworths I think you mentioned using it recently, any tips?
    sheothebudworths likes this.
  11. sheothebudworths

    sheothebudworths Up the bum - no babies!!!

    Yes! We made these (minus the frosting), which were pretty nice...

    Coconut Flour Brownies (paleo and super fudgy!) - Texanerin Baking

    ...if you don't have coconut sugar (I do, OBVS :facepalm: :rolleyes: ), you can do a straight substitution but it's quite caramelly, so (any?) brown sugar is best.

    We also made a plainer cake, which I can't find the recipe for right now (but should be able to later) which was a bit weird but it's actually grown on me a bit after I discovered flipping it over and reheating it in the oven made the bottom crispier.
    Also, we fucked that one up because my daughter confused the coconut sugar, which should also have gone in that recipe, with the massive bag of fucking Xylitol I also have (oh maaaaaan…will it never end! :mad: :D ) which I'm positive only added to the strangeness (cos it basically just wasn't very sweet, on top of the slightly stodgy texture, heh) - so I'd defo give it another go.
    Plus, I think that might have been a cupcake recipe, which I did as a tray bake, because I've also packed all my cake tins - so y'know, just not the best experiment, all round! Saying that you can taste the coconut, albeit mildly - so THAT bit of the experiment was good (cos you don't get that in the brownies). :thumbs:

    I still have more to use, so will let you know what else I find that's good (/tolerable :D )!
    Last edited: Sep 26, 2018
    BoatieBird likes this.
  12. sheothebudworths

    sheothebudworths Up the bum - no babies!!!

    It absorbs more liquid or something though doesn't it - so I'm imagining your muffin issues were similar to my cake one - it doesn't make for a light cake :hmm: :D - so it might just be that something more stodgy (like a brownie) is the best use for it anyway!
    Otherwise, I've seen a few coconut/banana bread recipes about that I can imagine might suit the heavier texture better, too.
  13. sheothebudworths

    sheothebudworths Up the bum - no babies!!!

    Lupa and BoatieBird like this.
  14. BoatieBird

    BoatieBird Well-Known Member

    Great, thanks sheo :thumbs:
    Might give the brownies a go at the weekend.
    I don't have coconut sugar, but I do have stevia :oops::D
  15. sheothebudworths

    sheothebudworths Up the bum - no babies!!!

    Oh god, it's all so confusing :( :D

    Well, coconut sugar is basically exactly the same as *normal* sugar, so adjust it based on that if you're going to use Stevia!
    I have a whole bag of fruit sugar, too... WHY? :mad:
    BoatieBird likes this.
  16. miss direct

    miss direct misfungled

    A93EF2D7-2B7D-415C-AD43-501387BEE19C.jpeg Pumpkin bread in the oven.
  17. blairsh

    blairsh Hail Satan

    Made a carrot cake early int week (easy to do and i was bored) . Apparently it was "excellent"
  18. Biddlybee

    Biddlybee making knots with sticks

    Coconut and lime cake.
    BoatieBird, clicker, polly and 3 others like this.
  19. Rebelda

    Rebelda Nearly as bad as Badgers

    Oooh :oops:

    I've got an hour to myself and tempted to make parkin.
  20. Biddlybee

    Biddlybee making knots with sticks

    I've still never made parkin. Lovely though :oops:

    My cake needed more lime, but was still nice.
    Rebelda, Saffy and blairsh like this.
  21. blairsh

    blairsh Hail Satan

    I've never made Parkin! Always fancied a crack at it though...
    Rebelda and Saffy like this.
  22. Saffy

    Saffy Under the duvet..

    Parkin is delicious but it's best left for a couple of days before eating if you can manage it.
    Rebelda and farmerbarleymow like this.
  23. farmerbarleymow

    farmerbarleymow Sweetcorn, Seagulls and Wasps are Brilliant!

    It's dead easy to make and lovely. As Saffy says, leave it a few days to let it get lovelier.

    I found a copy of Microwave Cookery Course by Cecilia Norman on a 'help yourself' bookshelf in a station the others day, published in 1982. I am tempted to try some cake recipes - I remember doing that when my parents got their first microwave around that time.
  24. Rebelda

    Rebelda Nearly as bad as Badgers

    I never ever can :D
  25. Mumbles274

    Mumbles274 running from law and the press and the parents

    Bread rolls and carrot cake today
    IMG_20181118_185722_587.jpg IMG_20181118_161727_272.jpg
  26. Rebelda

    Rebelda Nearly as bad as Badgers

    We totally ate some of it the day it was baked but two days later the parkin is soooooo good. I just had two big squares :cool:
    RubyToogood, Saffy, polly and 2 others like this.
  27. Biddlybee

    Biddlybee making knots with sticks

    Got a recipe?
  28. Lupa

    Lupa A loving heart is the truest wisdom

    Mumbles274 likes this.
  29. iona

    iona makes George Orwell look like a dalek

    Vegan "fudge"
    [​IMG] [​IMG]
    and two trays of brownies (one pecan and one with a layer of extra dark chocolate chunks melted into the top) for a charity craft fair thing today.

    Still got about 50 bits of gingerbread waiting to be iced and a small batch of spiced orange biscuit dough in the fridge.

    Mostly an excuse to try baking in my crap oven before I do it all again on Saturday :facepalm:
  30. SheilaNaGig

    SheilaNaGig Struggling and striving

    Those are beautiful iona ! Reminds me of my Great Auntie Gail and her legendary and much missed Christmas baking fare.

    This evening after hearing the news of Pete Shelley’s death I had a sudden need of comfort cake. So I cranked up the tributes on 6 Music and looked at some quickie cake recipes.

    I ended up adapting a recipe and making a bloody delicious cake, that I’m writing out here so I can find it again.

    • 200g unsalted butter, softened, plus extra for greasing
    • 50g vanilla infused white sugar
    • 150g light browns muscovado sugar
    • 4 tbsp Christmas mincemeat
    • 2 free-range eggs
    • 150g fine ground cornmeal
    • 75g ground almonds
    • 1 tsp baking powder
    • 1 heaped tablespoon candied peel
    • 50ml (... and the rest...) brandy
    1. Preheat the oven to 180C/fan 160C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.

    2. Cream the butter and sugar together until pale and fluffy. Beat in the mincemeat then beat in the eggs, one at a time.

    3. In a separate bowl, thoroughly combine the cornmeal, ground almonds and baking powder. Add to the mixture, along with the candied peel, and fold in. Finally, mix in the brandy to create a mixture with a soft dropping consistency.

    4. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.

    5. Bake for 45 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.

      I have to say that it’s come out very moist indeed in the middle. But it doesnt seem undercooked. I might play around a bit with some of the quantities or the cooking temperature in future.

      It really is delish.


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