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Category Archives: Tea-Time Snacks

Jam Swiss Roll

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I made these Jam Swiss Rolls because we are hosting a dinner party and I was gonna make an Old English Trifle for the dessert … I made 2 portions because I needed enough to line a big glass pudding mould … I must admit I was sooooo tempted to start stuffing me face with these rolls when it was done … extremely tempting 😉

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Preheat oven to 200°C … grease and line base & sides of a 26cm x 32cm Swiss Roll pan with paper and grease paper … set aside

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You will need 3 eggs, separated  … ½ cup castor sugar; ¾ cup  triple sifted self-raising flour; 2 Tbsp hot milk and ½ cup jam, warmed … you will need extra castor sugar when rolling up the Swiss Roll

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Beat egg whites in a small bowl with electric mixer until soft peaks form ….

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…gradually add sugar to beaten egg-white, beating until dissolved between additions …then add yolks 1 at a time, beating well until thick and light …

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…fold in the triple sifted flour and milk … pour mixture into prepared pan ….

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…spread batter out evenly in the pan … brake in hot oven (200°C) about 8 minutes

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Meanwhile, place a sheet of paper same size as sponge on bench, sprinkle lightly with some extra castor sugar

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When sponge is done, turn immediately onto paper, quickly peel away lining paper …cut off crisp edge from long sides …

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…spread sponge evenly with jam …

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…commence rolling sponge up fro short side with help of paper …

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…lift rolled sponge onto wire rack to cool …

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Voila! easy-peasy quick to make Jam Swiss Roll ready to be enjoyed 🙂  … ideal for puddings like English Trifle and  Charlotte Pudding or Cake

Sticky Toffee Pudding (2)

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I had earlier posted a recipe for Sticky Toffee Pudding .. that is also a very good recipe which makes a smaller pudding but I must say, THIS recipe is by far the best ever! Best served with warm with couple scoops ice-cream … no ice cream here as I had none … lol

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You will need 280g dates, stoned and chopped

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Boil the dates in 425ml water for about 5 minutes until soft and pasty

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Cream 115g unsalted butter and 350g soft light brown sugar until pale & creamy … here, as always with all my puddings & cakes, I would discount the sugar used by about ¼

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You will need 350g self-raising flour and 4 eggs, beaten

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Add the beaten eggs into the creamed, pale butter & sugar mixture and beat to mix well

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Add 2 tsp of bicarbonate of soda to the date paste (this will make the mix fizz) .. .

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…no quickly beat the dates, flour and 2 tsp vanilla extract into the creamed egg mixture

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Pour the mixure into a buttered 9.5″ x 9.5″ x 2″ baking dish or pan … I used a Pyrex casserole dish which works well … and bake for 1 hour until just firm to the touch … I advise you to check the colour of the pudding after 45 mins … if the top looks well browned, lay a sheet of foil on top to stop it singeing before it’s cooked through

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Ta-daaa!! The pudding is done .. what I’ve done here to keep the pudding moist and even richer is I poked about 30 holes right through and then pour some of the toffee sauce over the pudding, making sure the sauce soaked into the pudding through all the holes … sliced into 16 squares …..

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…serve up warm with hot toffee sauce poured over the pudding and if so desired, with couple scoops of Vanilla Ice-Cream, too … to make the toffee sauce … mix 600ml double cream, 115g demerara sugar (again, I discount about 1/4 of this amount) and 4 tsp black treacle altogether in a saucepan over low heat and stir together until blended, bring to the boil and transfer to a jug to serve

Red Waldorf / Velvet Cake (2)

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I actually used the same Red Waldorf (Velvet) Cake recipe I posted a while back but I kinda adjusted some of the ingredients because I find measuring with ‘cup’ is not as accurate as going by weight and I got to weighing by estimation and am pleasantly pleased with the success this cake turned out …light, moist & melt in the mouth with each bite … so, I reckoned I better blog it before I forgot the adjustments I made to the recipe 😉

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This time because I baked it for Valentine’s Day, I used a heart-shaped cake tin … greased & dusted with some flour

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Stir together 1/2 cup unsweetened cocoa powder and 2 oz red food colouring

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This is how the mixture of the cocoa powder mixed with the red colouring looks … lovely red mixture!

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In a large mixing bowl, cream/beat 113g (1/2 cup) shortening (I use butter) at medium speed for about 30 seconds

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Add 1 – 1½ cups (I used just about 1 cup) sugar + 1 tsp vanilla essence to the creamed shortening and beat until well combined … then add 2 eggs, 1 at a time and beat until well combined

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Beat in the cocoa mixture …

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This is how it looks after the cocoa mixture is mixed with the creamed sugar, eggs & shortening … a beautiful red batter

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You will need 280g (2¼cups) sifted cake flour or 250g (2 cups) sifted all purpose flour… alternately with buttermilk/sour milk, fold sifted flour into mixture until combined

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…alternately with flour, fold in buttermilk / sour milk just until combined … you will need total 250ml (1 cup) buttermilk / sour milk … if you don’t have buttermilk then make sour milk by adding 1 Tbsp in a measuring cup and top up with milk to make 250ml (1 cup) … let stand for 5 minutes before using

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Awesomely beautiful red batter … now, mix 1 tsp baking soda with 1 tsp vinegar and mix into the batter

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Pour batter into prepared tin and bake in a 180°C preheated oven for between 30 mins to 45 minutes depending on size of your pan as well as oven you used … my oven is temperamental so I often just go by own estimation towards the end and cake is done with a skewer inserted into the middle of cake comes out clean or when I lightly press cake with my finger cake springs back 🙂

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See how temperamental my oven is? I set it at 175°C and top of my cake actually cracked half-way through baking!  Anyway, when cake is done, remove from oven and set it atop a wire rack to cool in tin for 10 minutes then remove from pan and allow to cool totally on wire rack before you ice it

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Meanwhile, prepare 1 or ½ recipe of either Creamy Frosting or Cream Cheese Frosting … I used ½ recipe of Cream Cheese Frosting for this cake … I normally don’t ice cakes for ourselves as we prefer our cakes plain but since it’s Valentine’s Day, I decided to do a simple icing on it ❤

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I actually turned top of cake down to let the cake cool so that I can flatten the top a little … I don’t want it totally flat as a heart looks nicer a little rounded at the top 😉

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Ta-da! The iced cake just in time for our Valentine’s Day after dinner dessert 😉

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I can never get enough of admiring the rich, romantic red colour of the cake and it looks even more awesome when iced with the white creamy frosting!

Tipsy Fruity Apple Tea Loaf

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Okay, this is exactly the same recipe as the Fruity Apple Tea Loaf I posted earlier but this one is “tipsy” with some cognac 😉

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What I did is I soaked the golden sultanas with some Remy Martin XO Cognac …I used about 3 Tbsp of cognac and soaked overnight 😉

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Soaking the sultanas in cognac and made this loaf very moist and tasty … I added 1 Tbsp to the batter mixture but can hardly taste it!

Fruity Apple Tea Bread

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I baked this for a charity cake sale and I was pleasantly happy with the way the cake turned out …looks very pretty & presentable …a perfect loaf to take to a friend’s when you are invited over for a morning coffee or afternoon tea 😉  Check out my other post of Tipsy Fruity Apple Tea Loaf …made even more moist with aded XO Cognac!

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Oil and line a 900g /2lb loaf tin with a loaf tin liner as seen here or line base with non-stick baking paper

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Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool …

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…. stir in the chipped apple and beaten eggs …

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…. sift the flour, spices and bicarbonate of soda over the apple mixture … stir well to mix …

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… spoon into the prepared loaf tin and smooth the top level with the back of a spoon …

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… toss the apple slices in the lemon juice …

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…arrange the apple slices neatly atop the mixture … bake in the preheated oven for 50 minutes

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Warm 1 Tbsp Golden Syrup …

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Brush the top with the warmed golden syrup

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Lift the glazed cake out of the tin and leave to cool atop a wire rack …

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Voila! All packed up ready for the charity cake sales 🙂

RECIPE

Ingredients :

125g butter

125g soft light brown sugar

275g sultanas

150ml apple juice

1 eating apple … peeled, cored and chopped

2 medium eggs, beaten

275g plain flour

½tsp ground cinnamon

½tsp ground ginger

2 tsp bicarbonate of soda

curls of butter, to serve

To decorate :

1 eating apple, cored and sliced

1 tsp lemon juice

1 Tbsp golden syrup, warmed

Methods :

  • Preheat oven to 180ºC …oil and line the base of a 900g /2lb loaf tin with non-stick backing paper
  • Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool
  • Stir in the chipped apple and beaten eggs … sift the flour, spices and bicarbonate of soda over the apple mixture … stir well, spoon into the prepared loaf tin and smooth the top level with the back of a spoon
  • Toss the apple slices in the lemon juice and arrange on top
  • Bake in the preheated oven for 50mins …cover with foil to prevent the top fro browning too much
  • Leave in the tin for 10 mins before turning out to cool onto a wire rack
  • Brush the top with the warmed golden syrup and leave to cool … remove the lining paper, cut into thick slices and serve with the curls of butter

Mini-Cup-Cheesecake

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Don’t these wee mini-cup-cheesecakes looks absolutely delish? Perfect dinner parties, afternoon tea or whenever you dance .. saves having to mess with slicing up a big 8 or 9 or 10 inch cheesecake 😉  These are topped with Blackcurrents 🙂

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In a small bow or food processorl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter

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Place 2 tablespoons of the crumb mixture in each muffin cup ….press down on the crumbs with something flat to form a good crust … set aside

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The base of the cheesecake perfectly done 😉

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In a large mixing bowl, beat the cream cheese until fluffy

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Add the eggs, lemon juice, and ½ sugar, and beat until smooth

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Fill each baking cup with about 3 tablespoons of the cheesecake mixture

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Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface

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Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight

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Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling….keep covered and refrigerated.

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Voila! Bon Appetite!

RECIPE

Ingredients

      ¼ cups graham crackers/shortbread/digestives, crushed
              ¼ cup sugar
             4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
              ½ cup sugar
               1 (21 oz.) can cherry, strawberry or blueberry or blackcurrent pie filling 

¼ cup sugar

              4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
               ½ cup sugar
               1 (21 oz.) can cherry, strawberry, or blueberry pie filling

Methods :

  • Preheat the oven to 350°F.  Line 18 regular muffin cups with paper baking cups ….set aside
  • In a small bowl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter
  • Place 2 tablespoons of the crumb mixture in each muffin cup.  Press down on the crumbs with something flat to form a good crust … Set aside
  • In a large mixing bowl, beat the cream cheese until fluffy  
  • Add the eggs, lemon juice, and ½ sugar, and beat until smooth
  • Fill each baking cup with about 3 tablespoons of the cheesecake mixture
  • Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface
  • Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
  • Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight
  • Makes 18 mini cheesecakes

Before Serving : Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling.  Keep covered and refrigerated.

Baps aka Scottish Morning Rolls

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There’s nothing nicer than waking up to the aroma of fresh baked rolls or bread …these rolls are best served warm, as soon as they are baked …in Scotland, they are a firm favourite for breakfast with a fried egg & bacon …or simply spread some butter & marmalade whilst the rolls are still warm … ooh la la …deeeelish!

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Okay, I threw in all the ingredients into my bread machine and voila! a beautiful well-proofed dough … but you can also knead the dough by hand (see instructions below) … I actually used strong white bread flour vs the plain all purpose flour!

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Divide the dough into 8 or 10 or even 12 pieces (depending on size of roll you wish) … take one piece of dough, leave the rest covered with lightly oiled cling film …and cup with your hands around it to shape into a ball ..place on lightly floured surface and roll it into a flat 3½”

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Place the baps on lightly greased baking sheets (I lined my baking sheet with silicon liner), cover with oiled cling film and leave to rise in a warm place for about 30 mins or until the baps are almost doubled in size

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….using the 3 middle fingers, press each bap in the centre to equalise the air bubbles and to help prevent blistering

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..brush with milk and …

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…dust with flour … then bake for 15 – 20 mins … no more than 20 minutes …

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Rolls are done when it is lightly golden and not too brown … dust with a little more flour … cool slightly on wire rack and serve warm ..enjoy!!

RECIPE

Ingredients :

450g plain (all purpose) white flour + extra fro dusting

2 tsp salt (or ½ tsp salt + 1 tsp sugar)

25g butter

1 egg, optional

20g fresh yeast if by hand and 1 tsp instant yeast if using bread machine

150 ml milk  + extra for glazing (use lukewarm milk if  kneading by hand)

150 ml water  (use lukewarm water if kneading by hand)

Methods :

  • If using bread machine, put all above ingredients in order per bread machine instructions and set on dough function and skip next 3 steps right
  • Grease 1 big or 2 regular baking sheets
  • Sift Flour and salt (+ sugar if using) into a large bowl & rub in the butter.. make a well in the centre … mix the yeast with the milk, then add in the water … add to the centre of the flour and mix together to form a soft dough
  • Knead the dough lightly in the bowl, then cover with lightly oiled cling film and leave in a warm place for 1 hour or until doubled in bulk
  • If using the bread machine, this is the stage you continue once dough is done in the machine … turn the dough out onto a lightly floured surface and knock back (punch it down) gently
  • Divide dough into 10 equal pieces …knead lightly and using a rolling pin, shape each piece to a flat 3½” rounds
  • Transfer to the prepared greased baking sheets, spaced well apart and cover with oiled cling film and leave to rise in a warm place for about 30 minutes or until double in size
  • Meanwhile, preheat the oven to 200ºC
  • Press each roll in the centre with the 3 middle fingers to equalise the air bubbles and to help prevent blistering
  • Brush with milk and dust with a little flour ..bake for 15 – 20 minutes … no more than 20 minutes as you want the rolls to be just light golden and not wholly browned
  • Dust with a little more floor once taken out of oven and leave to cool slightly on a wire rack and serve warm