Materials for language lessons
Posts tagged ‘Bake’
- 75g unsalted butter, softened
- 100g caster sugar
- 125ml treacle
- 1 egg
- 1 egg yolk
- 150g plain flour
- 1 tablespoon best quality cocoa powder
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 125ml hot milk
- 25g unsalted butter, softened
- 50g cream cheese, softened
- 80g sifted icing sugar
- 1/4 teaspoon lemon extract
Prep:15min › Cook:20min › Extra time:25min › Ready in:1hr
- Preheat the oven to 180 C / Gas mark 4. Butter or line a 12-cup muffin tin.
- Cream 75g butter with the caster sugar. Add the treacle and the egg and egg yolk.
- Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the bicarbonate of soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
- Bake in the preheated oven for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the tin and remove to a rack to cool.
- To make the icing: Cream the butter and the cream cheese together. Beat in the sifted icing sugar until fluffy. Add the lemon extract and beat. When the fairy cakes are cool, ice the tops with the icing and serve.
- 225g caster sugar
- 225g butter
- 2 eggs
- 115ml orange juice
- 225g plain flour
- 1 teaspoon baking powder
- 330g sultanas
- 225g halved glace cherries
Prep:30min › Cook:2hr30min › Ready in:3hr
- Preheat oven to 150 degrees C. Grease a 23cm x 13cm (9 x 5 inch) loaf tin and line with greaseproof paper.
- Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
- Sift flour and baking powder. Reserve 75g of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake). Add the rest to the mixture and blend. Then add floured raisins and cherries to dough and mix until just combined. Pour mixture into prepared tin.
- Bake in preheated oven for 2-1/2 hours. It’ll taste best if you don’t serve until several days old. Wrap the cake in cling film or foil and store in a biscuit tin.
- 115g margarine
- 100g caster sugar
- 1 egg
- 175g golden syrup
- 200g plain flour
- 3/4 teaspoon salt
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 125ml water
Prep:15min › Cook:35min › Extra time:50min › Ready in:1hr40min
- Preheat oven to 180 C / Gas 4. Grease and lightly flour one 20cm square baking tin.
- Cream margarine and sugar until light. Add the egg and golden syrup and beat thoroughly.
- Sieve together the flour, salt, bicarbonate of soda, ground ginger and ground cinnamon.
- Bring water to the boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared tin.
- Bake at 180 C / Gas 4 for 35 to 40 minutes. Serve warm and enjoy.