I’m sure I’ve mentioned my family popcorn addiction in the past so this festive gingerbread version is going down a storm here! Christmas Movies and a big bowl to share is just what we love at this time of year.
125g popping corn
1 tbsp vegetable or sunflower oil
100g soft brown sugar
1 tbsp golden syrup
1 tbsp black treacle
2 tbsps water
2 ½ tsp ground ginger
1 tsp ground cinnamon
2 tsp milk powder (optional but does add a lovely creamy gingerbread latte type of taste)
Begin by adding the oil and popping corn to a large pan with a lid.
There’s full recipe instructions and step by step photos just here Raspberry Ripple Battenberg
Sweet scary ghosts and gruesome eyeballs in Cake Pop form – let’s get some spooky Halloween baking going on!
My full tutorial for Bake with Stork complete with step by step pics right here
Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.
Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!
Have you ever made your own Rough Puff Pastry? Maybe last nights#GBBO inspired you? In which case my video with Bake with Stork will help you on your way. It’s much easier than you might think and will give you a fab fab puff and rise.
330g self raising flour
75g butter, cold diced
40g caster sugar
Zest of 1 lemon
120g blueberries, frozen
Juice of 1 lemon
2 heaped tablespoons of icing sugar
Makes: 6 large scone slices
The blueberries in this recipe are best frozen, which stops them completely disintegrating and bleeding too much on baking, buy them fresh and then simply pop them in the freezer before you get going, you don’t need to buy them ready frozen.