Archive for the ‘Vanilla Extract’ Category

Rhubarb and custard muffins

Tuesday, April 2nd, 2013


The recipe for these beautiful little cakes comes from the ever-reliable Australian Woman’s weekly series.  Do not use Rhubarb leaves; they are poisonous so chop them off for compost before you continue your preparation; particularly if you have any little helpers in the kitchen with you!

2 tbsp custard powder
55g caster sugar
250ml milk
1 tsp vanilla extract

300g self raising flour
75g plain flour
165g caster sugar
100g melted butter
1 cup milk
1 egg
5 large stems rhubarb, finely chopped
1 tbsp demarara sugar

Make the custard by mixing powder and sugar in a small pan, then gradually adding milk.  Heat and stir until mixture boils, then add extract and leave to cool.

Preheat the oven to 180c.  Place 12 paper cases in a muffin tin.

Mix flour and sugar in a bowl.  Mix butter, milk and egg in another bowl then stir in half the rhubarb. Add wet mixture to dry until combined; do not overmix, the mixture should be lumpy.

Divide half the mixture between cases.  Top with custard, then divide the remaining mixture over the custard.  Sprinkle with remaining rhubarb and demarara sugar.

Bake for around 25 mins.  Allow them to stand for 5 mins before lifting carefully onto a wire rack.  Serve lightly dusted with icing sugar.

Tray Bake Snake Cake

Monday, February 1st, 2010

This is a very easy cake I made recently for a child’s birthday party and am posting the recipe as several of you have requested it!  There are no organic veg in here though…

We made a tray of brownies and a tray of flapjack, let them cool, and cut them into small squares.  We then laid the squares out alternately in a snake shape on a low table, and decorated the snake with smarties and candles.

As soon as the last candle had been blown out… the hordes descended and within 20 minutes all that was left were a few crumbs.  Highly popular with parents and babies alike and not a smudge of icing in sight.


200g butter
100g cocoa powder (the posher the better)
4 eggs
400g caster sugar
2 tsp vanilla extract
100g wholemeal SR flour
100g choc chips (or cranberries; raisins; dried apricots; dried cherries…)

Preheat oven to 180c.  Line a shallow baking tin with baking paper.

Melt the butter in a pan, then stir in cocoa powder well to remove any lumps.  Beat the eggs in a bowl, then beat in the sugar and vanilla until smooth.  Add cocoa/butter mixture and stir.

Slowly add flour and choc chips until all well combined.  Pour into tray and bake for 20-25mins.  The less time you bake them for, the softer and gooier they will be.  For making this cake, you may need a couple more minutes as they need to be firm enough for little hands to grab. 

NB For more depth of flavour I sometimes substitute 20g of the cocoa for green & blacks drinking chocolate.


150g butter
150g muscovado sugar
2 tbsp golden syrup
450g oats
75g mixed fruit (or raisins etc as above or just add more oats for plain)

Preheat oven to 160c.

Grease a shallow tin.  Melt the butter in a pan, then stir in the sugar, syrup, oats and fruit.

Press mixture into tin until flat using a spoon and bake for 30mins.  Leave to cool before cutting and removing.  Again the timing on this one depends on how crunchy/chewy you like your flapjacks to be.  I’ve given a slightly firmer timing to make them work for the cake.