Wednesday, 15 August 2012

Slave to the Gogglebox

Last week I decided that we were going to do more savoury recipes in the coming weeks.   Hubby bakes bread and it always looks like such fun that I thought perhaps we could work up to that, starting out with a sweet bread and breaking in to savoury types later on.  So today should have been spent making cinnamon rolls, an item that not only have I never made but I've never actually tasted.  Unfortunately when I started looking around for recipes they all said things like mix together and leave for 2 years to rise.

Patience is only a virtue for those who don't work in the afternoons so I decided to use the bread maker, found a recipe to base our morning on, got the ingredients ready....and then watched the Great British Bake Off on tv and all plans went out of the window.  Savoury can wait - I wanted cake!

Actually its upside down

(said Milly to my mum)

This makes 6 small cakes.  If you want to make a large cake, double up on everything and add some extra fruit. We used a very shallow brownies tin which meant we didn't want lots of berries in there.

A good handful of berries of your choice (we used a mixture of strawberries and blueberries)
25g unsalted butter
25g light brown sugar

1 lemon
2 eggs
100g self raising flour
100g caster sugar
100g whatever fat floats your buttery boat

Chop the strawberries to blueberry sizes bits.  Milly is old enough to do this herself, which was shouted at me when I offered to help out.

Whilst your toddler is asserting their authority, melt the butter and sugar in a pan.  Remove from the heat and toss in the berries.  Shove on the side.

(Basic viccy sponge coming up).  Cream together the butter and sugar.  Add in the eggs one at a time.  Add the zest of about half of the lemon (and juice if you want - I didn't).  Add in the sifted flour.  Its an often repeated recipe on here.   Apparently it also makes the best mix to lick at the end.

Add a spoon of the berry mix to the base of each of your cases or tins.  Top with the cake mix and bake for about 20 minutes at 160 degrees.  Do remember to put a tray underneath because the fruit juices and caramel mix will probably go everywhere.  Of course I did this and wont be spending my evening cleaning the oven.  

Turn out on to a tray or plate and shove the tin in to water before everything gets sticky.   Ice the top if you want to but, in all honesty, this is a pretty ugly cake.  Tastes good though so I forgive it.  It would be gorgeous served warm with a good blob of clotted cream.

Beauty is only cake deep

and since I'd found that recipe anyway, I made the rolls

Recipe here

but I halved everything, ignored the nuts and sultanas and made a topping of icing sugar, vanilla and milk.  I also rolled from the short edge, chopped in to 8 exactly equal sections (honestly) and cooked them in a muffin tin.   If you have an under 2  give them the cinnamon sugar to sprinkle and the finished rolls to ice.

Mill ices cakes and gets the tea ready

I think that's Christmas morning breakfast sorted for this year.  They are very very yummy.

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