Recipes

Kerry-Anne’s Hot Milk Sponge

Ingredients

  • 125 g butter
  • 1 cup milk
  • 4 eggs
  • 2 cups sugar
  • 1 tsp vanilla essence
  • 2 cups flour
  • 3 tsp baking powder

Instructions

  • Preheat your oven to 180deg C and prepare your baking tin. This recipe makes 1x 23cm cake. Bring butter and milk to the boil then switch off. Beat eggs and sugar until light and fluffy. Add the vanilla essence to the egg mixture. Sift flour and baking powder into a separate bowl. Add the flour and baking powder to egg mix and fold in with a metal spoon. Add the hot milk mix to egg mix and blend well. Bake for ab out 30-45 minutes or until knife comes out clean (cooking time depends on the size of your tin) usually between 30-45 min.

Moist Chocolate Cake

Ingredients

  • 350 g Cake Flour
  • 4 tablespoons Cocoa
  • 2 teaspoons Bicarbonate of Soda
  • 2 teaspoons Baking Powder
  • 300 g Castor Sugar
  • 4 tablespoons Golden Syrup
  • 4 large Eggs
  • 300 ml Oil
  • 300 ml Milk

Instructions

  • Sieve together flour, cocoa, bicarb and BP. Stir in sugar.
  • Mix together syrup, eggs, oil and milk and then add to the dry ingredients.
  • Bake in large greased cake tin (or ring tin)
  • Bake at 160˚C / 325˚F for approx. 1 hour (until skewer comes out clean)
  • Cover with caramel or icing of your choice and enjoy!

Deluxe Christmas Cake

Ingredients

  • 250 g cake mix
  • 200 g currants
  • 50 g prunes pitted and coarsely chopped
  • 250 g dates coarsely chopped
  • 250 g glace cherries
  • 100 g mixed peel
  • 100 g glace ginger
  • 200 g nuts I use pecan but any will do – roughly chopped
  • Zest and juice of one lemon
  • Zest and juice of one orange
  • 80 g chunky marmalade I sometimes use apricot jam here
  • 100 g treacle sugar
  • 125 g butter
  • 200 ml water
  • 3 eggs
  • 50 ml espresso or 15ml instant coffee dissolved in a little water
  • 250 g cake flour sifted
  • 15 ml cocoa powder
  • 5 ml baking powder
  • Brandy for soaking

Instructions

  • Preheat the oven to 160°C. Grease and line a 22cm baking tin, make sure that your lining comes up the sides about 5cm above the top of the tin.
  • In a big pot mix all the dried fruit, cherries, mixed peel, ginger and nuts. Add the zest and juice of the orange and lemon, marmalade, butter, sugar and water.
  • Bring to the boil and give it a good stir to mix everything. Then let it simmer for 5 minutes.
  • Leave it to cool, you should be able to hold the pot in your hands comfortably (or leave it overnight and finish off the following day). Once the mixture has cooled add the eggs and espresso and mix well. Sift the dry ingredients in and mix well again.
  • Spoon the mixture into your tin and bake for about 2 hours. The cake should feel firm to the touch and a skewer should come out clean. If the cake I getting a bit dark on the top and not cooked through yet, cover the top with foil and turn down the heat slightly.
  • When you take it out of the oven splash a good amount of brandy over the top while it is still hot. That should soak in quite quickly, after that you can remove it from the tin. You can eat the cake as is then, but it is definitely better if you keep topping up the brandy over the next few weeks.
  • I usually wrap the cake in foil and plastic wrap and once a week I water it with another healthy splash of brandy (as much as it can soak up at a time), each time turning it over to get even distribution. After a couple of weeks you will see that it has become quite moist and can’t really absorb any more brandy. I usually know when it is done because it kind of puts out a dark sticky syrup at the bottom.

Notes

For a non-alcoholic version soak with apricot juice, however this does not preserve the cake so that eat within a couple of weeks. Happy cooking!

Julie’s Killer Brownies

Ingredients

  • 250 g butter
  • 350 g dark chocolate
  • 10 ml vanilla essence
  • 10 ml coffee powder
  • 3 eggs
  • 225 g castor sugar
  • 75 g self raising flour
  • 150 g chocolate chips
  • 175 g pecan nuts

Instructions

  • Butter and flour a 23cm square cake tin. Preheat the oven to 150°C. In a glass or ceramic bowl mix the butter, chocolate, vanilla and coffee. Heat this in the microwave until melted. Set aside to cool slightly. In a separate bowl, whisk the eggs and castor sugar together. Fold in the self raising flour. To this mixture add the melted chocolate and butter, and mix well. Then fold in the chocolate chips and pecan nuts. Pour all this into the baking tin and bang a few times on the counter top to dislodge any large air bubbles.
  • Bake in a slow oven for about 40 minutes. The mixture should have a defined crust on top and should not be wobbly, but it will still be slightly soft to the touch and a skewer will NOT come out clean. Remove from the oven and leave until completely cold (preferably over night) before cutting. Cut into squares and store in an airtight container.

Notes

The brownies can be stored for about a week in a Tupperware or about a month if frozen.

Kerry-Anne's Vanilla Cupcake recipe

Kerry-Anne brought us the vanilla hot milk sponge and now a recipe for cupcakes - oil-based with buttermilk to ensure maximum moisture!

Ingredients

  • 4 eggs
  • 1 1/2 cup granulated sugar
  • 1 tsp Vanilla essence
  • 1 cup oil
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1 tsp bicarb
  • 1 tsp salt
  • 1 cup buttermilk

Aneeka's Red Velvet Cupcakes

This recipe came from Aneeka, and everyone that has tried it out has raved about it! So I thought I would share it here.

Ingredients

Ingredients:

  • cups cake flour
  • cups sugar
  • 1 tsp salt
  • 1 Tbsp cocoa
  • 1 tsp bicarb
  • cups oil
  • 1 cup buttermilk
  • 4 eggs
  • 3 Tbsp red food colouring Moir's Crimson recommended
  • 1 tsp white vinegar
  • 1 tsp vanilla

For the icing:

  • 100 g soft butter or Wooden Spoon Margarine if you want it to be white-white
  • 125 g cream cheese Philadelphia recommended because it is nice and firm and not watery, which can cause the icing to split
  • 2 cups icing
  • 1 t lemon juice/ a little squeeze of a lemon to taste and/or 1 tsp vanilla

Instructions

  • Preheat your oven to 180deg C, and prepare your muffin tin, by lining each with a paper case. In a bowl sift together the dry ingredients (flour, sugar, salt, cocoa and bicarb) and set aside. In another, larger, bowl mix all the wet ingredients (oil, buttermilk, eggs, food colouring, vinegar and vanilla). Add the dry ingredients to the wet ingredients, and combine. Spoon into your cupcake cases, filling each to 3/4 full. Bake for 18-20 minutes or until cooked through. Remove from the oven and set aside to cool. In the meantime, prepare your icing by beating the butter and cream cheese together in an electric mixer until combined (about 3 minutes). Gradually add the icing sugar, beating all the while until it forms a smooth icing. Adjust the consistency by adding a little more icing sugar if required. The add the lemon juice and/or the vanilla to taste.

Butter Icing

Ingredients

  • 125 g butter room temperature
  • 250 g icing sugar
  • 5 ml vanilla essence
  • A little milk or water or cream

Instructions

  • Beat the butter in a large bowl with an electric beater or wooden spoon. Add the icing sugar a little at a time and beat well. Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.

Notes

Flavour variations: coffee (mix a little with hot water, don’t use granulated) lemon zest/juice orange zest/juice cocoa (heat the cocoa by mixing with boiling water to enhance taste and colour of cocoa) cream cheese (replace half of the butter with cream cheese) fruit purees (blend fruit and add in place of the water/milk/cream any other essences.