Comfort Bakes
After last times new recipes, this week our bakers went back to old comfort bakes. Some were bakes to eat when you need a little bit of cheering up, others were reliable recipes that are delicious every time, many were both.
Mathilde - Mini Dutch apple pies (one of this weeks winning bakes!)
Ingredients:
Dough:
- 150g light brown muscovado sugar
- 350g self raising flour
- 190g unsalted butter (cold)
- pinch of salt (important!)
- 1/2 egg
Filling:
- 1kg sour apples (eg granny smith)
- 50g raisins
- 100g light brown muscovado sugar
- 2 beschuiten (or a large handful of fine breadcrumbs)
- 2 tsp cinnamon
- 1 tsp lemon juice
- 1/2 egg
Method:
Dough:
1. Cut the cold butter into tiny pieces and mix with all the ingredients until its forms a ball.
2. Wrap in cling film and refrigerate for at least an hour.
Filling:
1. Peel and thinly slice the apples.
2. Place in a large bowl and add the lemon juice, cinnamon , sugar and raisins.
3. Crush the beschuiten until they resemble a fine powder, add approximately 4/5 to the apple mix.
Assembly:
1. Thoroughly butter a muffin tray.
2. Divide though dough between the muffin holes ensuring you leave enough for the lids.
3. Add a small amount of the remaining beschuiten to the bottom of each pie (this helps to absorb extra liquid).
4. Divide the apple mixture between the pies.
5. Use the remaining dough to cover the pies however you like it to look and lightly brush with the beaten egg.
6. Bake in the a preheated oven (160C) for approximately 35 minutes. Leave to cool in the tins.
Becky - Lemon drizzle cake
Ingredients:
Cake:
- 3 eggs
- 170g self-raising flour
- 170g caster sugar
- 170g butter
- 1 tsp baking powder
- zest of 2 lemons
Icing:
- 100g icing sugar
- juice of 2 lemons
Method
1. Cream together the butter and sugar.
2. Add the eggs followed by the flour, baking powder and lemon zest.
3. pour into a lined loaf tin.
4. Bake in a preheated oven (180C) for 45 minutes.
5. While the cake is on the oven make the icing - mix together both ingredients until there are no lumps.
6. Remove the cake from the oven and whilst it is still warm prick the cake all over with a skewer or fork and pour over the icing.
7. Leave to cool slightly in the tin before transferring to a cooling rack.
Elisa - Ricotta Pancakes
Ingredients:
(Makes approximately 8)
For the pancakes:
- 1 cup ricotta
- ¾ cup milk
- 2 eggs
- 1 cup flour
- ½ tsp baking powder
- 1 tsp sugar
- ¼ tsp salt
Topping :
- Homemade fruits sauce, fresh fruits
- Maple syrup
- Chocolate spread
Method:
1. Mix the flour with the baking powder, sugar and salt in a bowl
2. In another one, mix the ricotta, milk and eggs yolk. Add the dry ingredients and mix gently
3. Beat the egg whites with a bit of salt until stiff, add them gently to the mixture.
4. Bake the pancakes right away in a medium heated pan.
Madeline - Shortbread
Ingredients:
- 8oz butter
- 4oz self-raising flour
- 6oz plain flour
- 2oz cornflour
- 4oz caster sugar
Method:
1. Melt the butter.
2. Sieve together all other ingredients and mix well.
3. Add dry ingredients to the butter and stir.
4. Press the mixture into an 11"x 7" tin and prick several times with a fork.
5. Bake in a 140C oven for 25-30 minutes until its just starting to turn golden brown.
6. Sprinkle with more caster sugar ad cut the shortbread into fingers while still hot.