Makes 1 loaf
Ingredients
100g sultanas
75ml dark rum, or bourbon
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter (melted)
150g caster sugar
2 large eggs
4 small very ripe bananas, mashed
60g walnuts (optional)
1 tsp vanilla extract
Instructions
1. Put the sultanas and alcohol in a small saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour, or until the sultanas have absorbed nearly all the liquid, then drain.
3. Preheat the oven to 170c. Put the flour, baking powder, bicarb of soda and salt in a large bowl. Combine well.
4. In a large bowl, mix the melted butter and sugar and beat until combined. Beat in the eggs one at a time, then add the mashed bananas. Then, with your spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well. Scrape in to a loaf tin and bake for 1-1 hour 15 mins.
5. Leave in the tin to cool, then turn out on to a rack.
Adapted from Nigella Community Recipes
Gluten free alternative: Just replace flour with gluten-free alternative plain flour (some have suggested using a richer sugar, eg. molasses, dark brown sugar.
Friday 17 January 2014
Vanilla Buttercream
Makes enough for about 30 cupcakes
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tbsp vanilla extract
Instructions
1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl.
2. Reduce the speed to low and gradually add the icing sugar. Once it is all mixed in, increase the speed to medium high and add the vanilla. Whip until light and fluffy, scraping down the bowl as needed.
Adapted from browneyedbaker.com
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tbsp vanilla extract
Instructions
1. Whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl.
2. Reduce the speed to low and gradually add the icing sugar. Once it is all mixed in, increase the speed to medium high and add the vanilla. Whip until light and fluffy, scraping down the bowl as needed.
Adapted from browneyedbaker.com
Chocolate Buttercream (The best ever!)
Makes enough for about 30 cupcakes
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tsp vanilla extract
4oz semisweet chocolate, melted and cooled
Instructions
1. Whip the butter on medium-high speed for 5 minutes (using stand mixer).
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until blended. Add the melted chocolate, whip at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.
This can be stored for a couple of weeks in the fridge - it'll just need re-whipping before using.
Adapted from browneyedbaker.com
Ingredients
8oz unsalted butter, at room temperature
2.5 cups icing sugar
1 tsp vanilla extract
4oz semisweet chocolate, melted and cooled
Instructions
1. Whip the butter on medium-high speed for 5 minutes (using stand mixer).
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until blended. Add the melted chocolate, whip at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl as needed.
This can be stored for a couple of weeks in the fridge - it'll just need re-whipping before using.
Adapted from browneyedbaker.com
Hummingbird Bakery Chocolate Cupcakes
Makes 12 cupcakes
Ingredients
3/4 cup plus 2 tbsp all purpose flour
2 1/2 tbsp cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 tsp vanilla extract
Instructions
1. Preheat the oven to 325F.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer. Beat on a slow speed until a sandy consistency.
3. Whisk the milk, egg and vanilla together, then slowly pour about half in to the flour mixutre. Beat to combine and turn the mixer up to high speed.
4. Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes, until the batter is smooth.
5. Spoon the batter in to paper cases until 2/3 full. Bake in the preheated oven for 22-25 minutes.
6. Let the cupcakes cool in the tin before turning out on to a wire rack to cool completely.
7. Decorate!
Taken from Hummingbird Bakery Cookbook
Ingredients
3/4 cup plus 2 tbsp all purpose flour
2 1/2 tbsp cocoa powder
3/4 cup sugar
1 1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 tsp vanilla extract
Instructions
1. Preheat the oven to 325F.
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in an electric mixer. Beat on a slow speed until a sandy consistency.
3. Whisk the milk, egg and vanilla together, then slowly pour about half in to the flour mixutre. Beat to combine and turn the mixer up to high speed.
4. Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes, until the batter is smooth.
5. Spoon the batter in to paper cases until 2/3 full. Bake in the preheated oven for 22-25 minutes.
6. Let the cupcakes cool in the tin before turning out on to a wire rack to cool completely.
7. Decorate!
Taken from Hummingbird Bakery Cookbook
Hummingbird Bakery Vanilla Cupcakes
Makes 12 cupcakes
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup of whole milk
1 large egg
1/4 tsp vanilla extract
Instructions
1. Preheat oven to 325f.
2. Put the flour, sugar, baking powder, salt, and butter in an electric mixer and beat on slow spped until it reaches a sandy consistency.
3. Gradually pour in half the milk and beat until the milk is just combined
4. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds and then pour into the flour mixture and continue beating until just incorporated.
5. Scrap any unmixed ingredients from the side of the bowl and continue mixing for a couple more minutes, until smooth. Do not over mix.
6. Spoon the batter in to the paper cases until 2/3 full and bake for 20-25 minutes.
7. Let the cupcakes cool before turning out on to a wire rack to cook completely.
8. Decorate!
Taken from Hummingbird Bakery Cookbook
Ingredients
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp baking powder
pinch of salt
3 tbsp unsalted butter, at room temperature
1/2 cup of whole milk
1 large egg
1/4 tsp vanilla extract
Instructions
1. Preheat oven to 325f.
2. Put the flour, sugar, baking powder, salt, and butter in an electric mixer and beat on slow spped until it reaches a sandy consistency.
3. Gradually pour in half the milk and beat until the milk is just combined
4. Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds and then pour into the flour mixture and continue beating until just incorporated.
5. Scrap any unmixed ingredients from the side of the bowl and continue mixing for a couple more minutes, until smooth. Do not over mix.
6. Spoon the batter in to the paper cases until 2/3 full and bake for 20-25 minutes.
7. Let the cupcakes cool before turning out on to a wire rack to cook completely.
8. Decorate!
Taken from Hummingbird Bakery Cookbook
Chickpea and Tuna Salad
Serves 4-8
Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained
Instructions
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad
Taken from Great Scot Chickpeas packet
Ingredients
400g dried chickpeas
30ml lemon juice
15ml olive oil
15g Dijon mustard
20g Creme Fraiche
10g fresh parley, chopped
5g fresh thyme, chopped
45g Parmesan, grated
30g red onion, chopped
50g green olives, chopped (optional)
200g can tuna chunks, drained
Instructions
1. Soak and cook the chickpeas to the pack instructions (Soak for 8-12 hours in cold water; rinse thoroughly and place in a saucepan covered with clean water; boil for 10 minutes; reduce the heat and simmer for 75 minutes; drain and use)
2. Place the lemon juice, olive oil, Dijon mustard and creme fraiche into a bowl and whisk to combine
3. Stir in the parsley, thyme and Parmesan, followed by the red onion, olives and chickpeas
4. Gently fold in the tuna chunks, cover and chill for 1 hour before serving with a leafy salad
Taken from Great Scot Chickpeas packet
Saturday 4 January 2014
Raspberry Muffins
Makes 14 muffinsIngredients
60g butter, melted
200g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
150g caster sugar
pinch of salt
120ml milk
1 large egg
1 tbsp lemon juice
180g raspberries
Instructions
1. Preheat the oven to 200c
2. Melt the butter in the microwave and leave to cool. Meanwhile, sift together the flour, baking powder and bicarbonate of soda into a large bowl. Add the caster sugar and salt, and mix.
3. In a separate bowl/jug, whisk together the egg, milk, lemon juice and butter. Add to the dry ingredients, and mix well.
4. Fold in the raspberries, but don't over-stir as the raspberries will break up.
5. Spoon in to a lined muffin tray and bake for 20 minutes in the oven.
Adapted from Jamie Oliver's members' recipes
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