Mamma’s fruit loaf

Ok, I don’t actually call herย Mamma, just Mum x But Mamma sounds so much better, don’t you think? heehee x

When I first started baking this time last year my Mum wrote down here recipe for Fruit loaf and it’s been pinned to my notice board ever since waiting patiently for me to get round to trying it out!! I’m not sure it is quite up to her standards yet, but I think I’ve done not bad for a first attempt and will play around and perfect it to my own tastes in the years to come x

Fruit loaf

Ingredients:

  • ยฝllb Unsalted butter
  • 1 cup caster sugar
  • 2 cups Sultanas
  • 1 cup water
  • 1 teaspoon Bicarbonate of soda
  • 2 eggs
  • 2 cups self raising flour

Fruit loaf

Method:

  1. Line a loaf tin with backing parchment.
  2. In a medium heavy pan add the butter, sugar, sultanas, water and bicarbonate of soda on a medium heat until the sugar has dissolved and the butter has melted, then turn up the temperature to full and bring to the boil, then continue boiling for 10 minutes. Set aside to cool for a couple of hours.
  3. Beat the eggs and them to the mixture, add the flour and mix well.
  4. Transfer mixture to the loaf tin and place in the oven at 170ยฐC for 1ยฝ hours.

Fruit loaf

I like mine with lashings of butter and a pot of tea x

Thanks Mum xx ๐Ÿ™‚

How do you like yours?

Cookies and milk x

This weeks offering is my favourite cookies and milk combination. White chocolate chip cookies and Banana milkshake, so a double recipe for your amusement x Don’t say I’m not good to you xx ;p

Today I can’t take credit for the cookies recipe, it’s taken from my new favourite recipe book, The back in the day bakery cookbook, from Cheryl & Griffith Day!! I have however made one very small change to the original by using white chocolate instead of milk or plain chocolate x But they all work well, so feel free to decide for yourself if you are following this recipe at home x

It is however my own Banana milkshake recipe (although I’m sure if I googled it, I’d find some uses the same ingredients)!!

White chocolate cookies

White chocolate chip cookies:

Ingredients:ย 

  • 2ยฝ cups Plain flour
  • 1ยผ teaspoons bicarbonate of soda
  • 1ยผ teaspoons fine sea salt
  • ยฝ pound of unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup granulated saugar
  • 1 cup light brown soft sugar
  • 2 large eggs, at room temperature
  • 2 cups chocolate chunks
  • Fleur de sel for sprinkling

White chocolate cookies

Method:

  1. Position a rack in the lower third of the oven and preheat the oven to 178ยฐC/350ยฐF. Line two cookie sheets with parchment.
  2. Sift together the flour, bicarbonate of soda, and sea salt; set aside.
  3. In a bowl of a stand food mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
  4. Add the eggs and mix for no more than a minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about a minute.
  5. Use a large ice cream scoop or a ยผcup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
  6. Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centres. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.

White chocolate cookies

Banana Milkshake:

Ingredients:

  • 2 large bananas
  • 8 generous scopes of your favourite Vanilla dairy ice cream
  • 10ml vanilla extract
  • 250ml of whole or semi-skimmed milk

White chocolate cookies

Method:

  1. Slice the bananas in to a food processor fitted with the liquidizer attachment, add the rest of the ingredients also.
  2. Process until think and creamy x
  3. Pour in to a tall glass with with a thick straw and serveย immediately!!

And Ta da!!! Lovely cookies and milk x

Cinder toffee

Or Puff candy? Not totally sure what to call this honeycomb delight!! Cinder toffee always reminds me of the couple of years I lived in York when I was a newly wed!! There was an amazing sweet shop right by the entrance to York minster, that sold huge bags of cinder toffee and chocolate covered puff candy!! They became a regular treat for us at weekends xx

Cinder toffee

I’ve had to play around a bit to come up with a working recipe that tastes as good as the shop bought versions that I’m used too!! And I’m pretty happy with my final recipe, it’s very close in taste and texture to my memories!!

Cinder toffee

Ingredients:

  • 500g caster sugar
  • 225g golden syrup
  • 2 tsp vanilla extract
  • 90ml water
  • 1 tbsp bicarbonate of soda

Cinder toffee

Method:
1)ย Grease a 20x30cm tin, then line the bottom and sides with bakingย parchment, making sure the parchment sides are at least 5cm above the sides of the tin. Grease the parchment with a little more butter or oil.
2)ย Add sugar, golden syrup, vanilla and water to a deep, heavy bottomed saucepan. Bring the mixture to the boil, but do not stir. Boil until it reaches the hard crack stage (153ยบC), about 10 minutes. During boiling, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
3)ย Remove from heat and working quickly, add the bicarbonate of soda, whisking to incorporate. The mixture will bubble when adding the bicarbonate of soda, so mind the hot toffee. Immediately pour into the prepared tin. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

Cinder toffee

Do any of you have a recipe to share with me?

Or know of any other ingredients that may be worth experimenting with to perfect my recipe?

I’d love to hear from you if you do xx

Cinder toffee