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JB Scones

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NOTE: Reglo 7 / 425F is 220C

Choc Chip & other Muffins

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Ingredients

  • 300g self raising flour
  • 1 teaspoon baking powder
  • 50g cold unsalted butter cubed
  • 80g caster sugar
  • 150g milk or plain chocolate chips
  • 2 eggs , lightly beaten
  • 225ml milk
  • 1 teaspoon vanilla extract

Method

  1. preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
  2. Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
  3. In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
  4. Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
  5. after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

Instead of Choc Chip you can also use:

Blueberry , Cranberry, Banana slices / chips, sultanas,

Choc Chip Cookie

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Ingredients

110g soft or spreadable butter

150g light brown soft sugar

[4]1 large egg, beaten

1 teaspoon vanilla extract

175g plain flour

½ teaspoon bicarbonate of soda

75g toasted chopped hazelnuts

100g dark, milk or white chocolate chips

Method

First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

Pre-heat the oven to 180°C, gas mark 4

Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.

As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.

Chocolate Mousse Cake

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Ingredients:

300g best dark chocolate

50g best milk chocolate

175g unsalted butter

8 large eggs, separated

100g light brown sugar

100g caster sugar

1 tablespoon vanilla extract

pinch of salt 

25cm spring form tin foil 

Method:

Preheat the oven to gas mark 4/180°C and put the kettle on to boil.

Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface. 

Melt chocolate and butter in a double boiler or microwave, let it cool. 

In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise. 

Whisk the egg whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.

Pour the cake batter into the foil-lined spring form which you have placed in a large roasting tin. 

Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.

 Bake for 50 minutes to 1 hour.

The inside of the cake will be damp and mousse-like but the top should look cooked and dry. 

Let it cool completely on a cooling rack before releasing from the tin.

Now peel the foil gently away from the sides.

Apple & Lemon Sponge Cake

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Ingredients

[table]

Qty,Ingedients

4oz (110g),S-Raising Flour

1tsp,Baking Powder

8oz(220g),Castor Sugar

2,Egg

4oz(110g),Butter or Marg

1 lemon

1 Bramley / Granny Smith ( Cooking ) Apple

[/table]

 

Method

[table]

Mix sugar  and butter / marg  in a largish bowl

Beat eggs in a small bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Peel and chop the fruit into large chunks and stir into mixture

Pour mixture into  7″ cake tin

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about  30 – 35 mins. Note: Because of the juice in the fruit cooking time will vary.

Depending on the amount of juice in the fruit the time may be longer.

If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow cake to cool on a cooling rack.

Enjoy

 

Nan’s Cup / Fairy Cakes

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Ingredients

1/2 lb (225g) ,SR flour

1tsp baking powder

1/4 lb ( 120g ), Butter or Marge

1/4lb (120g), Caster Sugar

1 ,egg ( beat together )

Some, Milk as required.

1/2lb – 8oz – 225g

Method

1, In a largish bowl mix sugar with butter / marg. This is often known as creaming.

2,Add the eggs and stir into mixture.

3, Mix flour & baking power and sieve into sugar mixture and mix  be careful not to over stir.

4,Add enough milk to mixture to make it a thick paste / soft butter texture.

5,Add flavouring of choice to mixture.

6,I use some grease proof paper with some butter on it to wipe the insides (all of the little containers) of the tin with butter / marg.

7,Pour mixture into each of the containers in the tin.

8, Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

9,Start checking after 25 mins as some ovens cook faster especially fan assisted.

10,You know when it’s ready by putting the tip of a knife or skewer in the cakes when pulling it out it should be mostly clean.

11,When ready allow to cool on a cooling rack.

Golden Syrup Sponge Cake

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For those in USA, Golden Syrup can be brought at Walmart.

https://www.walmart.com/ip/Lyle-s-Golden-Syrup-11-oz-Pack-of-12/17182633

Ingredients

[table]

Qty,Ingedients

4oz (110g),S-Raising Flour

1tsp,Baking Powder

4oz(110g),Castor Sugar

4oz(110g),Golden Syrup

2,Egg

4oz(110g),Butter or Marg. My pref is butter.

[/table]

Method

[table]

Mix sugar  and butter / marg  in a largish bowl.  This is sometimes called creaming.

Beat eggs in a small bowl. DO NOT OVER BEAT. The point is to get air into them not to beat into a stif mix.

Mix flour and baking power and sieve into sugar mixture and mix.

Add eggs – The correct method is called folding. Add a little , put spoon in deep, lift and rotate .  Nice and gentle.  You are trying to mix the ing and keep the air bubbles you just created in the egg part.

Add Golden Syrup to mixture.

Pour mixture into  7″ tin

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

Depending on the amount of liquid the time may be vary. My oven tends to run hot and cook fast, so I start checking after 15 mins. It depends on the personality of your oven.  NOTE: Do not keep opening the door and checking or the sponge will collapse.

If the top of the cake is turning very brown, put a cover – lid or foil, over it and continue cooking.

Start checking after 20 mins as some ovens cook faster – especially fan assisted see comment above, it depends on the personality of your oven. All ovens have their own personality.

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow cake to cool on a cooling rack.

Enjoy

Delia / JB & Amy Ginger Bread

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.

Adapted from Delia Smith Ginger Bread.

Ingredients
 75g light brown soft sugar
 2 tablespoons golden syrup
 1 tablespoon black treacle
 1 tablespoon water
 1 teaspoon ground cinnamon
 2 rounded teaspoon ground ginger
 pinch of cloves
 finely grated zest of ½ orange (optional ) / substitute 1 tsp lemon juice
 95g block butter
 Â½ teaspoon bicarbonate of soda
 225g plain flour sifted, plus a little more (if needed)
 

Method

Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.

Then bring them to a boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.

Next, stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.

Now leave the dough covered in a cool place to become firm (approximately 30 minutes).

Preheat the oven to 180°C, gas mark 4.

Now roll the dough out to 3mm thick on a lightly floured surface and cut out the
gingerbread men.

Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip.

Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.

Chocolate Cake (Nans)

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Ingredients

[table]

Qty,Ingredients

5,Eggs

125g,Sugar

60g,Butter

125g,Plain Flour

60g,  Choc

[/table]

Method

[table]

Separate eggs -  beat whites to stiff peak.

Melt Butter & Choc

Mix sugar eggs yolks  / marg – largish bowl

Mix flour and baking power

Sieve the flour into butter / choc mixture

Carefully fold mix into egg white mix

Use 7″ tins

Oven 150C – Gas 2

Cook 25 – 30 Mins. May be faster in a fan oven

 

Victoria Sponge Cake ( Nans)

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Ingredients

[table]

Qty,Ingedients

8oz (220g),S-Raising Flour

1tsp,Baking Powder

8oz(220g),Castor Sugar

4,Eggs

8oz(2200g),Butter or Marg

[/table]

Method

[table]

Mix sugar  and butter / marg  in a largish bowl

Mix flour and baking power and sieve into sugar mixture and mix. Add eggs – be careful not to over stir .

Divide the mixture equally between both  7″ tins

Oven 160C – Gas 2 1/2

Cook in pre-heated oven 160 C – Gas 2 1/2 for about 25 – 30 mins.

Start checking after 20 mins as some ovens cook faster – especially fan assisted

You know when it’s ready by putting the tip of a knife or skewer in the cake, when pulling it out it should be mostly clean.

When ready allow both halves to cool on a cooling rack.

Spread one half with a tasty filling such as:
jam, jam & cream, anything you like

Place the two halves on top of each other and
Enjoy

Choc / Mint Cheese Cake

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1 tub Ricota Cheese

1 pck Ginger Biscuits ( GingerNut)

Some butter

1 bar dark chocolate

1 pack after 8 or other nice mint choc

small ( 120 ml ish ) tub of whipping cream

2tbl coco

 

Make the base.

Melt the choc

Whip cream to peaks

Mix with the cool  melted choc

Add the coco

Mix  Ricota & sugar

Mix cream mix & ricota mix

Add to base  in tin

Decorate with after 8 ‘s

Fridge for a minimum of 30 mins, longer the better.

 

 

 

 

Rich Devil Food Choc Cake

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Ingredients

[table]

qty,item
185g, butter soft
375g, caster sugar
3,eggs
250g,flour
60g,choc powder
1 1/2 tsp, baking powder
[/table]

Filling

[table]

qty,item

125ml,milk

90g,melted dark choc

155g,jam

[/table]

 

Method

Put butter and sugar in a bowl, beat , beat in eggs and gently heat over hot water. let it cool a little

sieve in flour, choc powder and baking powder. Add milk and mix to combine.

Pour mixture into 2 cake 8″ cake tins. ( sponge )

Cook 45mins @ 180C ( test after 30 mins ), skewer test.

Cool on rack

Filling

Beat cream to soft peak. fold in melted choc.

 

 

 

 

 

Chocolate Mousse Cake

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INGREDIENTS
400g butter, melted

400g dark chocolate, melted

400g sugar

8 eggs, separated

240g flour

1 tsp. baking powder

2 packs of vanilla sugar

400g dark chocolate

50g butter, both melted, for covering the cake

INTRODUCTION
This chocolate cake is very rich, moist and even more delicious.

METHOD
1. First you melt butter and chocolate together and let it cool down a little

2.2. Separate the eggs and beat the egg whites until they really stiff (I always use a pinch of salt with it).

3.3. Beat the egg yolks, sugar and vanilla sugar together until the mixture is white and creamy, then slowly add the butter-chocolate-mixture.

4.4. Sieve the flour and baking powder into the mixture and on top the egg whites and fold both in very carefully.

5.5. Preheat the oven to 180 degrees. Put the cake mixture into a greased and floured 26 or 28 cm springform tin and bake for 1 hour 15 min. Maybe a little bit longer.

6.6. Let the cake cool down completely in the springform tin.

7.7. Melt the chocolate and butter together and cover the cake with it.

Chocolate Roule

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>X-POP3-Rcpt: jeff@percy.atoz.co.uk
>Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST)
>From: Rick Hann <rick@cyberspace.net.au>
>X-Sender: rick@advanced.ais.com.au
>To: Jeff Arnold <jeff@atoz.co.uk>
>Subject: Re: Probably a daft question
>
>Jon,
>
>Yep. Here ’tis.
>
>INGREDIENTS
>
>SPONGE
>5 eggs, separated
>1.25 cups caster sugar
>185g (6oz) dark cooking chocolate
>3 tblspns water
>2 tblspns icing sugar
>1 tblspn cocoa
>
>FILLING
>300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream)
>1 tspn vanilla
>1 tblspn caster sugar
>1 punnet strawberries
>
>TO DECORATE
>extra sifted icing sugar
>whipped cream
>sliced strawberries
>
>METHOD
>1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and sides with
>greased greaseproof paper. Set oven temperature tp 180C (350F).
>
>2. Place egg yolks and sugar together in a bowl, beat until thick and lemon
>coloured. Place the chocolate and water in a small heatproof bowl and stand
>over a saucepan of simmering water, stir until chocolate melts and mixture
>is creamy. (I use the microwave – stuff saucepans of boiling water.) Allow
>to cool slightly , then gently fold into egg yolk mixture.
>
>3. In a separate bowl, beat egg whites until stiff peaks just form. Fold
>quickly and lighly into the chocolate mixture. Pour mixture into the
>prepared tin. Bake in the preheated oven for 15 minutes or until the roulade
>begins to leave the sides of the tin. (I like to cook it slower for longer
>so the center is cooked through – say 170 for 25 minutes.)
>
>4. Remove from the oven and leave in the tin to cool for ten minutes. Leave
>roulade in the tin and cover with a damp, not wet, tea-towel and leave in a
>cool place for 12 hours. Don’t allow the tea-towl to dry out. Redampen if
>necessary. The damp towel should touch the roulade.
>
>5. Place a large sheet of greaseproof paper on a work surface, dust with
>sifted icing sugar and cocoa.  Remove the tea-towel and turn the roulade out
>onto the greaseproof paper. Remove the greaseproof paper from the base of
>the roulade.
>
>6. FILLING – Beat the cream, vanilla essence and sugar until thick. Spread
>over the roulade leaving a 2cm (.75in) border around the edge. Reserve a few
>strawberries for decoration, slice the remaining strawberries and spread
>them over the cream. Lift the greaseproof paper and gently roll up the
>roulade, finishing with the seam of the roulade underneath. It is quite
>normal for this type of cake to crack. If this happens, push the edges of
>the cake together and store cake in the fridge for a few hours before
>serving.
>
>7. TO DECORATE – Using a piping bag fitted with a large star tube, pipe
>rosettes of cream on to the top and decorate with sliced strawberries.
>
>
>That’s all there is to it – easy.
>
>See ya real soon.
>
>Jon

Short Bread / Shortbread

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Ingredients

  • 125g/4oz butter
  • 55g/2oz caster sugar, plus extra to finish
  • 180g/6oz plain flour

Method

  1. Preheat the oven to 190C/375F/Gas 5.
  2. Beat the butter and the sugar together until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.