Treacle, Ginger and Orange Bundt Cake
200g/7oz butter
200g/7oz dark muscovado sugar
175g/6oz black treacle
2 tbs ginger syrup from the jar of stem ginger
250ml/9floz milk
2 large eggs (beaten)
330g/12oz plain flour
1½ tsp bicarbonate of soda
2 tsp ground ginger
75g/2½ oz stem ginger (chopped)
zest of 1 orange
4tbs orange curd
for the icing
zest of 1 orange
4tbs orange juice
140g/5oz icing sugar
Preheat the oven to 160C/140C/Gas 3
Grease a 10” round Bundt tin and dust a little flour in to ensure a non stick finish.
Place the butter, sugar, treacle and ginger syrup in a saucepan and melt together over a very low heat, until the sugar has dissolved. Leave to cool.
Whisk the milk and the eggs together.
Weigh out the flour and add the bicarbonate of soda, ground ginger, stem ginger and orange zest.
Whisk the milk and eggs into the cooled butter, treacle and sugar mix, stirring well.
Now add the wet ingredients to the dry ingredients, a little at a time, mixing to a smooth batter.
Pour into the cake tine and bake for 45 mins, until a skewer inserted into the centre comes out clean.
Leave to cool a little in the tin then turn out onto a wire rack.
Slice the cooled cake into three layers and spread the orange curd between the layers and sandwich back again.
In a small bowl mix the orange zest and orange juice and heat in the microwave to warm.
Stir in the icing sugar (you may need to add more icing sugar or more orange juice) to get the right drizzling consistency.
Drizzle over the cake and decorate with stem ginger or crushed sugar crystals.
These savoury muffins are an all year round favourite. We like to experiment with different fillings and toppings, these are topped with pesto. Here is the link for our Feta and Peppadew Muffins. Have fun adapting the recipe!
A sliceable quince treat to serve with cheese.
I made this vat of chutney from the very last of my greenhouse green tomatoes and some delicious Bramley apples from my Dad's garden. I had no small jars so I'll leave it in this enormous jar to mature. This is my mother's recipe.
It's fish pie weather. Cod, salmon and smoked haddock yum!
This rice pudding is a little healthier and lower in fat than our other full cream recipe. You bake it in the oven - it takes minutes to prepare and two hours to cook. Well worth the wait.
- Ingredients
- 100g short grain/ pudding rice
- 50g caster sugar
- 700ml semi-skimmed milk
- freshly grated nutmeg
- (1 bay leaf, or strip lemon zest for a different flavour)
- Method
- Heat oven to 130C/Gas 2.
Butter an 850ml heatproof ovenproof dish.
Pour the rice and sugar into the dish and stir in the milk.
Sprinkle the freshly grated nutmeg over and top.
(Add lemon zest or bay leaf into the milk if using)
Cook for 2 hrs or until the pudding has a brown skin and the rice is slightly wobbly.
African pot cooking Caribbean food and the end of a very nice summer.
Pakora are always popular in our house. Very often I make them with chard as I have it growing in the garden. Pakora are one of those snacks that you can whisk up quickly if people turn up for happy hour and you want something hot and crispy to nibble on.
http://mail.comune.suffolkfoodie.co.uk/itemlist/category/46-home-made.html?start=42#sigProIdee18c3a1e7
A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a good vegetarian recipe.
Ingredients
225g grated cheese ( chop up cheeses that are hard to grate i.e Brie/Camembert
170g (small tin) evaporated milk
1 very small onion or 3 spring onions finely diced
1 tsp chopped chives
pinch of mustard powder
pepper
a little oil or butter for fying the onion
Method
Heat a small knob of butter or splash of oil in a saucepan and soften the chopped onion
Pour in the evaporated milk
Add the grated cheese, mustard powder and a little ground pepper
Stir well until the cheese has melted
Stir in the chopped chives
Pour into ramekins and leave to set in the fridge
Eat spread on toast or with a baked potato
The Wheaten Mill in Elmsett made this and they sell through the Co-Op (and probably other places too). It was nearly as good as our own home-made coffee cake and looks just the same. A bit less icing and more coffee flavour and it would have been perfect, but much much nicer than most shop bought cakes if you can't be bothered or run out of time to make one to have with your cup of tea.
More...
This request has come into the suffolk foodie hq, although we are a bit late in putting it up here because we missed the e mail, because we were traipsing around the tropics. But can anyone help?
"We are holding a good old fashioned fayre on Finningham village green on Sunday August 25th 2013. We are looking for a traditional pie 'man' to sell his wares. We are expecting about 300 people. There will be stalls, hog roast, candy floss, charity stalls and hopefully jugglers and magicians. Anyone out there?" If you are a pie man with wares to sell email your details and we will pass them on.
Once a month Shauna Tate invites keen bakers to join her at The Beaters Hut Bakers Club. Shauna started the club last July and each month she comes up with a theme for the baking. Last month I went along to Cheese. I ate so much and came away with enough food for the next day. No judging takes place and all you need to do is bake or make something that can be shared beweent 8 to 10 people. Next months meeting is on Monday May 27th and the theme is Picnic. All are welcome to attend although spaces are limited in order to allow everyone to get to meet each other. I think this could become the perfect dating agency?
Method:
Heat the oil in a pan then add the onions and green peppers. Fry until soft before adding the carrots, tomatoes and chillies.
Mix thoroughly and allow the mixture to simmer gently for 1 minute (stirring occasionally). Towards the end of the cooking time use a broad spoon to squash the ingredients against the side of the pan so that the mixture becomes smooth.
Add all the remaining ingredients and cook for a further 15 minutes.
A favourite Winter soup which is vegetarian. Serves 6 - 8 people
Ingredients
- 1kg g (2 lb) Jerusalem Artichokes
- 3 celery stalks, chopped
- 450 g (1 lb) carrots ( peeled and sliced)
- 1 medium onion, chopped
- 75 g (3 oz) butter
- 1.5 L (3 pints) vegetable stock
- salt and freshly ground pepper
- Method
Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. ( add a slice of lemon)
Melt the butter in a cooking pot and soften the onion, celery, carrots and artichokes.
Put the lid on the pan and let the vegetables sweat for 5 minutes on a low heat.
Stir from time to time.
Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Liquidise the soup and season to taste.