Ginger Loaf x

My friend Jennifer shared a recipe with me some time ago for her tasty Ginger loaves. I’ve made them several times and I have meant to share them with you, but they never seem to last long enough to get any photos of them because they are soooooo tasty 🙂 x But I made 8 mini loaves yesterday and still had 6 left this morning so I thought I’d better get some photos taken pronto xx ;p This recipe is actually for one large loaf, but I have found it works well for mini ones too, just remember they won’t take quite as long to bake x

Ginger loaves

Ingedients:

  • 200g/7oz Self Raising Flour
  • 200g/7oz Sugar
  • 1tsp Ground Ginger
  • 1tsp Bicarbonate Soda
  • 55g/2oz Margarine
  • 1 Egg Beaten
  • 2tbsp Golden Syrup
  • 240ml/9fl oz Hot Water

Ginger loaves

Method:

  1. Pre-heat oven to 180oc
  2. Grease and line 11x7ins baking tin
  3. Mix the flour, sugar, ginger and bicarbonate soda in a bowl.
  4. Rub margarine in until it resembles breadcrumbs.
  5. Add beaten egg, syrup and hot water. Mix well with wooden spoon.
  6. Pour into tin and bake for 35-40 mins.

Ginger loaves

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) Grease a 20x30cm tin, then line the bottom and sides with baking 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) 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 (153ºC), 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) 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

Edinburgh rock

Sorry about the sudden absence and lack of blogs lately but life has a way of distracting me sometimes x Well hanging out with friends and drinking lots of wine and cups of tea anyway……heehee x

Anyway, I’m back 🙂 And I have a cracker of a recipe for you, that is our local delicacy Edinburgh rock! Seemingly, Edinburgh rock came about like a lot of culinary discoveries do, quite by accident. The legend has it the some boiled sweets were left exposed to the air overnight and went soft and powdery!! However it happened they are here to stay and this is my recipe for them x Enjoy x

Edinburgh Rock

Ingredients:

  • Groundnut oil, for greasing
  • 450g granulated sugar
  • 15ml/1 tbsp Glucose syrup or golden syrup
  • 2.5ml/½ tsp cream of tartar
  • 200ml water
  • 10ml/2 tsp pink food colouring
  • 10ml/2 tsp rose water
  • icing sugar, for dusting

Edinburgh Rock

Method:

  1. Grease a marble slab or worktop, metal pastry scraper and some kitchen scissors.
  2. Combine the sugar, glucose syrup or golden syrup, cream of tartar and water in a medium, heavy pan. Heat gently over medium heat until the sugar dissolves.
  3. Bring to the boil and boil the syrup until it reaches the soft-crack stage (140°C/290°F).
  4. Stir in the colouring and rose water and immediately place the pan over the ice-water bath to arrest the cooking.
  5. Pour the syrup on to the oiled marble slab and allow to cool until a skin forms on the surface.
  6. Using the oiled scraper, begin to fold the edges into the centre of the pool until it is cool enough to handle.
  7. Dust your hands with icing sugar. Take hold of the ends of the syrup strand and pull them up towards you to form a U shape again. Do not twist the strands. Continue for 10 minutes until the mixture becomes opaque.
  8. Pull it into a long strip, then cut it into small pieces with the oiled scissors .
  9. Leave the rock out at room temperature for about 24 hours until it becomes soft and powdery. Serve immediately or store in an airtight container.

Edinburgh Rock

Making this rock also gave me the excuse to take some of it for a trip in to the city centre to do a mini photoshoot with Edinburgh’s most famous landmark, Edinburgh castle, which sits on a very own piece of Edinburgh rock!! See what I did there? Edinburgh rock?? haha x

Edinburgh Rock

What have you all been up to lately?

Made anything exciting in the kitchen?

Tell me about it x

Peanut butter and chocolate fudge

I thought it was about time I put up more recipes, it’s been quite a while. But this a recipe worth a long wait for, it’s super tasty and the perfect texture for fudge.

My friend Anne has given me access to lot’s of new amazing homemade sweet recipes and this is the first of many I plan to try out.
Fudge

 

Ingedients:

  • 750g caster sugar
  • 250ml golden syrup
  • 300ml double cream
  • 75g unsalted butter, cut into 1cm cubes
  • 200g smooth, natural peanut butter
  • 150g roasted and salted peanuts, chopped
  • 100g milk chocolate (34% cocoa solids), chopped

 

fudge

 

  1. Grease a 8in square baking tin and line with baking parchment or waxed paper.
  2. Put the sugar, golden syrup, cream and butter in a large, heavy pan and cook over a moderate heat, stirring constantly, until the sugar dissolves.
  3. When the sugar has dissolved and the butter has melted, bring the mixture to the boil.
  4. Without stirring, let the mixture cook at a slow rolling boil for about 10 minutes, or until it reaches the soft-ball stage (114○C/238○F).
  5. Remove from the heat and stir in the peanut butter. Gently fold in the nuts and chopped chocolate.
  6. Pour into the prepared baking tin and leave it to cool completely. This can take up to 8 hours.
  7. Lift the fudge out of the tin by the sides of the parchment paper and place on a cutting surface. Cut into squares and serve. Store in an airtight container.

 

fudge

Mars Bar cake

I thought it was about time I got back on with my baking blogs again, so here is my first post for your delight!! xx
Ingredients:-
  • 3 standard mars bars
  • 2 tbsp golden syrup
  • 3oz butter
  • rice krispies
  • 200g milk chocolate, melted
  1. Melt the Mars bars, golden syrup and butter in a bowl over boiling water until well combined.
  2. Mix in rice Krispies to the bowl in small amounts until you achieve the desired balance of crispiness and gooey(ness).
  3. Press into a greased and lined oblong tin and leave to set.
  4. Melt the chocolate in a bowl over boiling water and spread over the top, then leave to cool.
  5. Cut into slices and serve.

Probably the simplest recipe I have tried so far!! But extremely tasty xx

It was recommended by a good friend of mine as one of her firm favourites, so I had to give it a try!!

I think next time I will add a little more rice krispies to make it a little thicker but not enough that would affect the gooey(ness) xx

But that’s just for my own preference, feel free to play around to get your own desired results x

In my photos I’ve also include some of the Shoegazing notecards gifted to me by my Sister recently. They are so cute and inspirational I just had to find a way of sharing them with you xx