23/02/2011 by D.

These little Australian cakes are extremely morish and a fun activity to do with small children.  It is also a great way of using up sponge pieces or cakes that haven’t risen well.  Otherwise you need to make a basic sponge first.

Sponge
8oz soft butter
8oz caster sugar
4 medium eggs
2 tsp vanilla extract
8oz self raising flour
a little milk

Preheat the oven to 180c.  Grease and line a large square tin, or two 7in cake tins with baking paper. 

Cream together butter and sugar in a bowl until pale and fluffy.  Crack the eggs into a separate bowl, and give them a quick beating with a fork.

Slowly add a little of the beaten egg and a tsp flour.  Continue adding egg until it is all incorporated. Stir in the vanilla extract.

Gently fold in the flour with a large metal spoon, until the batter has a soft dropping consistency.  If too stiff add a bit of milk. Spread out the mixture into the tin/tins.

Bake for 20-25 mins until golden-brown and a skewer comes out clean.  Take the cake out of the tin and peel off the paper then leave to cool on wire rack.  When cool, cut cake into 1 inch cubes.

Icing
2 cups icing sugar
3 tbsp cocoa powder
3 tbsp butter
1/2 cup of milk
2 cups dessicated coconut

Mix icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water. Stir until thick and smooth.

Roll cubes of cake in the chocolate icing then in the coconut and leave on wire rack to set.  NB If the icing cools enough to solidify after a bit, just put it back over the hot water to melt again.

These are very moreish… you have been warned!

Posted in Flour, Coconut, Icing sugar, Vanilla, Cake, Chocolate, Eggs, Butter, Milk, Recipe | Print | No Comments »

10/10/2010 by D.

1 Kuri squash
1 Butternut squash
1 tbsp Olive oil
1 onion
1 tsp sage
50g creamed coconut (I used a patak’s sachet)
2 chicken (or veg) stock cubes
salt to taste

Cut the squashes in half and place on a tray, cut side up.  Roast in a 200c oven, for an hour.

Chop the onion finely and fry in a big pan with a little olive oil.  When glassy, add 1 1/2 litres of chicken stock.  Scoop the seeds out of the squashes and scrape the flesh out of the shells.  Discard the skin and seeds, and add all the flesh to the soup pan.

Bring to boil, then simmer gently for around half an hour.  Put the creamed coconut sachet in a cup of hot water, then add to the soup, together with the sage.

Leave to simmer for a further 10 minutes, then blend.  Add salt to taste (mine needed a tsp for the 2l of soup I made, but it depends on your stock cube).  Serve with crusty bread or buttered toast.

Posted in Soup, Coconut, Chicken Stock, Sage, Kuri Squash, Recipe, Onion, Butternut squash, Organic Box | Print | No Comments »

23/05/2010 by D.

These are completely addictive!

1 mug stoned dates, covered in boiling water
2 tsp vanilla extract
2 tbsp cocoa
(tbsp whiskey or rum opt.)
2 mugs porridge oats
dessicated coconut or ground almonds to roll them in

Cover the dates in boiling water and leave to stand. Mix together the other ingredients in a bowl.  Blend the date mixture until smooth, then add to dry mix and stir well. 

The mix should be firm enough to handle, but still a bit sticky; if not add some more oats or some coconut, if too dry add a little water (or something stronger).   Shape into small balls and roll in a plate covered with coconut.  Store covered in fridge for up to 2 weeks, or freeze up to 3 months.  This makes about 60.

Posted in Dates, Cocoa, Sweets, Coconut, Chocolate, Vegetarian, Butter, Recipe | Print | No Comments »

21/02/2010 by D.

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.

Posted in Wholemeal flour, Tea, Mixed fruit, White flour, Mixed spice, Bread, Snack, Coconut, Milk, Recipe, Toddler, Vegetarian, Cinnamon, Brunch, Eggs, Weaning | Print | No Comments »