Rhubarb and almond loaf

This recipe is from the Humming Bird bakery Book

serves 8 to 10


For the stewed rhubarb

4 to 5 stalks or rhubarb, chopped
into 2 cm pieces
70g caster sugar
20g unsalted butter

for the sponge
190g unsalted butter,
softened, plus extra for greasing
140g plain flour,
plus extra for dusting
190g caster sugar
3 large eggs
1 tsp baking powder
50g ground almonds
1/2 tsp ground ginger
1/2 tsp cinnamon ginger
25ml whole milk
100g stewed rhubarb
15g flaked almonds


1. Preheat the oven to 170 C (325 F) Gas mark 3 then grease the loaf tin with butter and dust with flour.

2. Place the rhubarb in a saucepan along with the sugar, butter and 50 ml of water.Cook on a medium heat, stirring frequently, until the rhubarb softens, then remove the pan from the hob and set aside to call completely.

3. Meanwhile using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment , cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well on a medium speed after each addition and scraping down the sides of the bowl to insure that everything has been mixed in properly.

4. Sift together the flour, baking powder ground almonds, cinnamon and ginger ,then add half the mixture to the creamed butter and eggs,followed by half of the milk. Mix well after each addition , scraping down the sides of the bowl. Add the remaining dry ingredients and the the rest of the milk.

5. Stir in the stewed rhubarb, making sure it is evenly mixed into the batter , then pour into the prepared loaf tin and sprinkle the flaked almonds on the top.

6. Bake in the oven for 50 to 60 minutes. When cooked , the sponge should be firm to the touch or a skewer inserted into the middle of the loaf should come out clean of any uncooked batter. Allow the loaf to cool for a while in the tin before turning it out on to a wire rack to cool completely.

Apricot Crunchies

Makes 12 slices

200 g soft dried apricots ,
Roughly chopped
100 g sultanas
50ml orange juice
200 g unsalted butter chilled and diced
150 g wholemeal flour
150 g rolled oats
1/2 tsp finely grated orange zest
75g soft dark brown sugar
 75g soft light brown sugar


How to make it

Preheat the oven to 170 C Gas mark 3 and line the baking tray with the baking parchment .

Mix the apricots in a boel with the sultanas and orange juice , and leave to soak for few minutes.

Place the butter in a seperate large bowl, along with the flour , oats and orange zest. Rub all the ingredients together by hand into a crumb like consistency , then stir in the dark  and light brown sugar

Drain the orange juice from the dried fruit and stir the fruit and stir the fruit into the oat mixture . Tip the mixture into the prepared baking tray pressing it down base and corners of the tin . Bale for 25 minutes  or until deep golden colour , then remove from the oven and allow to cool in the tray before cutting into slices.

Variation
To make these crunchies extra special try dizzling about 30 g melted white chocolate over the top of the cooked mixture and allow to set before cutting into slices.

From the humming bird bakery

Grasshopper Pie

An old american favourite

Serves 10-12 people

For the biscuit base
250g chocolate flavoured biscuits or double-chocolate cookies
150g unsalted butter melted

For the filling

180g large white marshmallows
180 ml whole milk
1/4 tsp peppermint essence
1/8 tsp green food colouring
(Such as dr oetker )
700 ml double cream
Chocolate shavings to decorate optional

23cm diameter pie dish or loose bottomed tart tin

How to make it

1.in a food processor with the lade attachment , blitz the chocolate biscuits into a fine crumb . Alternatively, place a plastic bag , seal th bag shut and crush with a rolling pin . Pour the crumbs intp a bowl  and add the melted butter ,mixing until all the crumbs are coated and can be squeezed together.

2. Tip the crumb mixture into the pie dish or tart tin , pressing it into the base and sides , then place it into the fridge and leave for 30 to 40 minutes  to set completely.

3.meanwhile make the filling . In a saucepan over a low heat , melt the marshmallows in the milk .
Remove from the heat , then add the peppermint essence and food colouring and stir into the marshmallow mixture into its evenly green in colour. Set aside to cool for 10 to 15 minutes .

4. Pour 300ml of the cream into a bowl and whip into soft peaks eather by hands or by electric whisk , then fold into the marshmallow mixture. Pour the filling into the cold biscuit base.

5. Once set , whip the remaining cream and spoon on to the top of the pie. You can also sprinkle with the cocolate springle if you wish.

Chocolate Chip Whoopie Pies

Great for birthday party's !

ingredients

fore the sponge

1 large egg
150g of caster sugar
125g plain yogurt
25ml of milk
1/4tsp of vanilla essence
75g of unsalted butter
melted
275g of plain flour
3/4 tsp of bicarbonate of soda
1/4 tsp baking powder 
150g dark chocolate chips
minimum 70 per cent coca solid

for the filling

170g  unsalted butter  softened
2 tbsp cocoa powder
280 icing sugar
220g vanilla
marshmallow fluff

1. Using a hand held electric whisk or a freestanding electric mixer with the paddle attachment , whisk the egg and the sugar until pale and fluffy .
2. Pour the yogurt , milk and vanilla essence into a jug . Mix together by speed until combined . Pour in the melted butter and mix again .
3. Sift together the flour, bicarbonate of soda  and the baking powder then add these dry ingredients to the batter in two stages , mixing thoroughly to ensure everything is well combined. Stir in the chocolate chips in by hand , then place the finished batter in the fridge to allow to cool and set for 15 minutes.
4. In the meantime preheat the oven to 170 c 325F gas mark 3,and line two baking trays with baking parchment.
5. Spoon the batter on to the trays making 16 to 20 mounds , each  3-5 cm .Bake in the oven for 10 min or until a light golden colour on top and the sponges bounce back when gently pressed .Allow to cool completely on a wire rack before you add filling.
6. While the sponges are cooking , and using the electric whisk or freestanding mixer with the paddle attachment  , mix together the butter, marshmallow fluff and continue to beat , on a high speed . chill in the fridge 30 minutes to firm up.
7. To assemble the whoopie pies , take on sponge and spread about 2 tablespoons  of the filling on the flat side and then sandwich with another sponge , with the flat side facing down .Continue doing this until all the sponge and frosting has been used.

Steamed Treacle Pudding

You need

• 4 tablespoons golden syrup 
• 150g butter
• 150g caster sugar 
• 2 eggs 
• 2 tablespoons milk 
• 150  self raising flour 
• extra golden syrup warmed for serving

• Butter a 1.21/2 pint pudding basin, then pour in the golden syrup.
• Cream the butter and sugar until light and fluffy.
• Break the eggs into a small basin and mix with a fork , then add gradually to the sugar and butter mixture .
• Add the milk and flour, folding it gently into the mixture with a metal spoon.
• Spoon the mixture into a pudding basin. on top of the golden syrup .
• Cover with a piece of pleated and buttered greaseproof paper.
• Tie with a string and cover with a piece of foil or muslin, securing with string .
• Place the basin on a trivet in a large saucepan of simmering water.
• Cover with a lid and leave to steam for 1 hour and a half, topping up from time to time with more boiling water .
• Carefully remove from the saucepan , allow to cool for 5 minutes and then remove from the foil and paper .
• Turn out on a serving dish and serve with extra warm syrup, and cream if you wish. 

From Nigel Slater book

Raspberry Coulis

This lovely Coulis will go perfectly with the yogurt cake

Ingredients

• 200 g of raspberry
• 100g icing sugar
• 1 lemon

how to make

• Put the raspberry and lemon and icing sugar to heat it up for 5 min (while mixing)
• And mix it up.

Enjoy

Apple Crumble

A delicious apple crumble to share with 5 people.

Ingredients

For the crumble:• 35g rolled oats• 35g wholemeal flour• 20g caster sugar• 35g margarine or butter
For the filling:• 400g cooking apples, peeled, cored and quartered• 50g sugar, to sweeten• 1 tablespoon water

How to make

Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.
Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.
Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it  resembles an even crumb texture. Add the sugar and mix through. 
Cover the fruit with the crumbled mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

this is my favourite recipe from Jamie Oliver.