Parkin is a traditional gingerbread recipe from the north of England. Yorkshire parkin is probably the most famous, but Lancashire have their own too. It’s a gorgeous, spicy, sticky thing; the black treacle immediately brings Bonfire Night to mind, and the spices add more autumnal yumminess. I’ve adapted this recipe from a few different ones I found. I’m not sure where it falls on the Lancashire/Yorkshire divide, although apparently Lancastrian parkin tends to have more flour and less oatmeal.
Archive for the Baking Category
Tagged As: Autumn, Bonfire Night, English, Ginger, Gingerbread, Golden Syrup, Nutmeg, Parkin, Treacle | Categories: Baking, Recipes, Treats | Leave a Comment
Tagged As: Cake, Condensed milk, Mexican, Milk, Tres leches | Categories: Baking, Recipes, Treats | Leave a Comment
This is a recipe for tres leches cake, a Daring Bakers challenge.
Tagged As: Cake, Chocolate, Chocolate cake, Dark chocolate, Ganache | Categories: Baking, Recipes | Leave a Comment
This recipe for “Ultimate” chocolate cake comes from the BBC Good Food website. It is indeed very chocolatey. It’s moist, gooey and dark, definitely one for chocaholics. I can see this being a “go to” recipe, although perhaps reserved for those who really like dark chocolate! It is covered and filled with ganache, although I decided to use a chocolate fudge icing for the filling, just to sweeten it slightly as the ganache is quite strong. I think if you’re not so into dark chocolate, you would still like the cake itself, but then a sweeter, less intense icing might be better.
Tagged As: Cake, Cream cheese, Cupcakes, Hummingbird Bakery, Strawberry | Categories: Baking, Recipes, Treats | Leave a Comment
Strawberry cheesecake cupcakes are another recipe from the delectable Hummingbird Bakery Cookbook. As their name implies, they are the flavours of strawberry cheesecake in cupcake form.
Tagged As: Cake, Cupcakes, Hummingbird Bakery, Lemon | Categories: Baking, Recipes, Treats | Leave a Comment
This recipe for lemon cupcakes comes from The Hummingbird Bakery Cookbook. Adding a little lemon curd to the centre of each cupcake makes it a little bit more special, and the tang goes nicely with the sweet lemon butter icing.
Just a word of warning: the recipe for the lemon butter icing makes a large quantity, and I used probably less than half of what I made, so you could easily scale that down unless you are planning to be really generous with the topping!
Tagged As: Bread, Dutch crunch, Loaf, Tiger bread | Categories: Baking, Recipes | 2 Comments
Tiger bread (aka Dutch Crunch bread) is something I’ve wanted to try for a long time. Years ago, I’d see it on the supermarket shelves, and thought it was covered in cheese. Disappointed to discover it was not, I avoided buying it for some time. Cheese-less as it is, it is still delicious. It’s soft and slightly sweet, with a hint of sesame, and of course that famous crunchy top.
This recipe is for a July’s Daring Baker’s challenge. In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
Tagged As: Blondies, Caramac, Nuts, Toffee | Categories: Baking, Recipes, Treats | Leave a Comment
Apparently there are some people who don’t really like chocolate. Shocking, I know. For those kinds of people (and even the rest of us), these toffee nut blondies are a nice alternative to brownies. You can use whatever nuts you like, I used Brazil nuts here. For the toffee, use any kind of shop bought toffees or caramels that are firm, but still chewy. I used Werther’s Chewy Toffees, and just cut them into quarters. The Caramacs add a definite “something”, but if you can’t get hold of them you could use white chocolate instead. They have a gorgeous salty-sweet toffee taste along with a chewy-nutty texture.
Tagged As: Barleycorn, Bread, Doves Farm, Loaf | Categories: Baking, Recipes | Leave a Comment
I came across this barleycorn flour from the Doves Farm range of bread flours. A combination of wheat and barley flours, with added barley flakes and linseeds, it makes a very nice, light, granary-ish loaf of bread.
Tagged As: Goat's cheese, Parma ham, Prosciutto, Quiche, Shortcrust pastry, Spinach | Categories: Baking, Dinner, Recipes | Leave a Comment
This spinach, goat’s cheese and Prosciutto quiche makes a lovely lunch or light dinner in summer. In what is quite a classic combo, the salty goat’s cheese and ham are matched by the sweetness of the caramelised onions. You could use any savoury shortcrust pastry pastry (or buy it ready-made, of course). I used Michel Roux’s flan pastry recipe. I used skimmed milk, which keeps it quite light. If you want a richer filling for your quiche, you can add cream instead of the milk, or a use a mixture of both.
Tagged As: Crostata, Italian, Jam, Strawberry, Tart | Categories: Baking, Dessert, Recipes, Treats | 2 Comments
Crostata di marmellata — that’s Italian jam tart to you and me. This was a Daring Bakers challenge, and one of four pie options to choose from. The other pies looked amazing , and I was seriously tempted to bake some of those too, but with only so many people around to help eat them, I stuck to just this one.
I haven’t baked with sweet enriched pastry before, and it turned out to be quite a challenge, particularly on a warm day. As a result, I was a little disappointed with the apparance of the finished tart, but it was really tasty, and that’s the main thing.