Monthly Archives: July 2010
Here’s something super special and super easy to bakeBlack Forest Berry Brownies
200g Dark Chocolate (Bournville works really well and won’t break the bank either)
2tsp Vanilla Extract
1 Egg Yolk
85g Plain Flour
200g Frozen Black Forest Fruit Berries (Sainsburys)
You will need a baking tray with deep sides approx.
Who’s Betty I can hear you ask! She’s my lovely Nanna who taught me to make these when I was about 12. It’s what every twelve year old should be learning. Shop bought vanilla slices come nowhere near comparing.
These use homemade rough puff pastry and up until earlier this year I always used shop bought ready made stuff thinking that making my own would be some kind of ordeal.
Okay, I admit it, I’m obsessed with vintage teacups! For some girls its shoes, handbags but of late for me its lovely pretty little tea sets. I can’t pass the charity shop and leave a set looking lonely and forlorn in the window and although I drink a lot of tea I’m more of a mug kind of girl.
Monkey, Monkey, Monkey, Monkey Bread!
This pan happened to end up in my collection in one of those shopping moments when all sensible rationale flies out of the window. Lured by cute monkeyness and sheer curiosity the pan found its way into my shopping basket.
I’m famous for my Lemon Sponge cakes but what makes them super special is my very own Super Zingy Lemon Curd.
Zest and Juice of 6 Lemons
450g Caster Sugar
Makes 1litre of Lemon Curd.
Step one is to zest all 6 lemons, so I’ll meet you for the next step in half an hour!
9 Egg Whites
120g Plain Flour
250g Caster Sugar
1 1/2 tsp Cream of Tartar
1 1/2 tsp Vanilla Extract
For the glaze:
350g Icing Sugar
Sprigs of mint to decorate
Preheat oven to 170c/160c Fan/325F/Gas Mark 3.
Anyone for ice-cream? Prefer some cake? - Hooray it’s both!
Ice-cream Cone Cakes – perfect for a little one’s birthday party. Who am I kidding??- Perfect whoever you are and whenever you feel like it! No complicated trickery involved these really are super easy.
The best recipes have a good story behind them and this one is no exception.
Back in the day, when I was at High School, the canteen made a wonderfully moreish ginger cake – my friends and I all went mad for it (well we were only 12!) I must have been interested in baking even then and tried no end to prise the recipe from the Dinner Ladies – to no avail.
I like unusual stuff, especially when it works (okay then only when it works!) So, from me to you comes Bread and Butter Pudding Cupcakes – Bread and Butter Pudding on the go!
100g Caster Sugar
40g Plain Flour
100g Unsalted Butter (melted)
300g Bread (cut into bitesize cubes)
225ml Double Cream
4 Eggs (Beaten)
2 tsp Vanilla Extract
1 ½ tbsp Baking Powder
Grated Zest of one Lemon
½ tsp Salt
½ tsp Ground Cinnamon
1 Apple (peeled and diced)
Icing Sugar to dust
Preheat oven to 180c/160c Fan/350F/Gas Mark 4.
Welcome to The Pink Whisk and my very first post.
I am hoping that this will be a blog that inspires you to get baking and to try out new ideas.
There really is no better feeling than sharing one of your creations with friends and family or indeed scoffing the lot yourself with a cup of tea!