It's got to that time of year again where the Great British Bake Off is back on our TV's and all you want to do is get in that kitchen and bake! And if the recipes on there are not tempting enough to get you back into the kitchen then why not try one of the following autumnal recipes............
115g/ 4oz self-raising flour
115g/ 4oz self-raising wholemeal flour
100g/ 3 1/2oz soft dark brown sugar
1 tsp baking powder
2 tsp ground cinnamon
5 tbsp sunflower oil
5 tbsp milk
2 free range eggs
2 eating apples, peeled, cored and chopped
50g/ 2oz toffee, broken into small pieces
Butter a 1.2 litre/ 2 pint heatproof bowl and dust with flour. Preheat the oven to 180c / 350f / gas 4.
In a bowl mix the flours, sugar, baking powder and cinnamon together. In a separate bowl or jug beat together the oil, milk and eggs. Pour this onto the dry ingredients and stir to combine. Fold in the apple and toffee pieces.
Pour into the prepared tin and bake for 50 - 60 minutes. Test the cake is cooked through by inserting a skewer into the centre.
Leave the dish to cool for 10 minutes then turn the cake out. Leave to cool completely and serve!
Now i have not tried this one myself yet, but i have some time off soon and i will definitely be having a go!! It looks and sounds amazing and i cannot wait to try it with a nice dollop of vanilla ice cream!!
If that recipe does not whet you appetite then how about a nice ginger and treacle spiced tray bake?
225g / 8oz margarine, softened
175g / 6oz light muscovardo sugar
200g / 7oz black treacle
300g / 10oz self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground allspice
4 free range eggs
4 tbsp milk
3 pieces of stem ginger from a jar, finely chopped
Foe the Icing:
75g / 2 1/2oz icing sugar sieved
3 tbsp stem ginger syrup from the jar
3 pieces stem ginger from a jar, chopped coarsely
Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm / 12x9x1 1/2 inch traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
Preheat the oven to 160c /325f/ gas 3
Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended.
Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove to remove all the mixture. Level the top gently with the back of the spatula.
Bake in the preheated oven for about 35 - 40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin. Leave to cool completely.
To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake and spread gently to the edges and sprinkle with the chopped stem ginger to decorate.
Allow the icing to set before serving.
And if that doesn't make you want to get into the kitchen and bake, why not try a traditional plum pudding.
250g / 8oz plain flour
1 lightly heaped tsp baking powder
1 level tsp bicarbonate of soda
1 lightly heaped tsp ground cinnamon
1 lightly heaped tsp ground ginger
200g / 7oz golden syrup
2 heaped tbsp thick honey
125g / 4oz butter
125g / 4oz light muscovardo sugar
350g / 12oz plums
2 large eggs
240m l/ 8floz milk
For the Spicy Plum Jam:
1 tbsp light muscavado sugar
1 tbsp butter
1 tbsp syrup from a jar of stem ginger
double cream to serve
Set the oven to 180c / 350f / gas4 and line a 24cm / 9inch baking tin
Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.
Warm the golden syrup, honey and butter very gently in a pan until the butter and sugar melts. Stir the muscovado sugar. Set aside and allow to cool slightly.
Halve the plums, or cut them into quarters and remove the stones.
Break the eggs into a bowl and pour in the milk and whisk lightly to mix.
Pour the golden syrup mixture into the flour and mix with a large metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter.
Tip the mixture into the lined cake tin and drop in the plums and bake for 30 -35 minutes.
For the topping: halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and syrup from the ginger. Cover and leave to cook down.
Serve the cake with a generous topping of the spicy plums and a dollop of cream.
I can't wait to get into the kitchen and make all of these lovely warming autumnal recipes, along with a few off Great British Bake off!!
I just love all the lovely warming ingredients that can be used at this time of year that warm you up nicely on a chilled autumn night!!
I hope you will enjoy making these just as much as i am going to!!!!