It’s James the tank engine. Btw.
Proper lol
What are you baking?
- Thread starter kittyP
- Start date
RubyToogood
RubyTwobikes
That's good. I was wondering if it was the Grim Reaper riding into town.
polly
Well-Known Member
God that cake looks a fucking state 
Your mum knows! My granny used to spread it on our sandwiches and it tastes like filth raw, so I resisted for years.
Your mum knows! My granny used to spread it on our sandwiches and it tastes like filth raw, so I resisted for years.
SheilaNaGig
Break requested
I made cornbread.
I made chilli con carne with black chocolate and black beans yesterday, and looking forward to it again for leftover tea today, but I didn’t fancy rice so I made cornbread.
And I’ve just realised that I forgot to buy soured cream while I was out earlier. I hope there’s enough left over of that for this evening.
I made chilli con carne with black chocolate and black beans yesterday, and looking forward to it again for leftover tea today, but I didn’t fancy rice so I made cornbread.
And I’ve just realised that I forgot to buy soured cream while I was out earlier. I hope there’s enough left over of that for this evening.
Attachments
SheilaNaGig
Break requested
The cornbread was good. I changed the recipe a bit, so I’m going to record it here, so I can refer back to it.
Preheat the oven to 200/180 fan
Quarter cup of salted butter, melted in an 8 inch iron skillet over a low heat. This also heats the skillet
While the butter is melting, stir together:
-half cup of cornmeal (can be fine, medium or coarse)
-quarter cup plain flour
-quarter cup buckwheat flour
-tablespoon brown sugar
-scanty half teaspoon baking soda
-scanty half teaspoon baking powder
-scanty teaspoon salt
Once it’s all sifted nicely together with no lumps, make a well and add the wet ingredients, which are:
-one egg beaten
-half cup full fat milk, with the juice of half a lemon stirred into it (buttermilk substitute)
-tablespoon honey
-the melted butter, cooled a little bit
Stir together til smooth, but not too much.
While stirring, put the skillet with a coating of remaining melted butter over a high heat. Don’t burn the butter !
Pour the batter into the skillet. If it doesn't sizzle, leave it on the heat til the edges start to righten up. This ensures it’s sealed on the bottom and won’t stick. Then put it in the middle shelf of the oven. Cook for 25 minutes.
NB Leave out either the sugar or the honey (or both) if you're not serving it with chilli. The sweetness goes well with the chilli, but can be too much if it’s for roast chicken.
Add bacon bits or cheese or whatever you fancy if you’re planning on using the cornbread for packed lunches or snacks.
Preheat the oven to 200/180 fan
Quarter cup of salted butter, melted in an 8 inch iron skillet over a low heat. This also heats the skillet
While the butter is melting, stir together:
-half cup of cornmeal (can be fine, medium or coarse)
-quarter cup plain flour
-quarter cup buckwheat flour
-tablespoon brown sugar
-scanty half teaspoon baking soda
-scanty half teaspoon baking powder
-scanty teaspoon salt
Once it’s all sifted nicely together with no lumps, make a well and add the wet ingredients, which are:
-one egg beaten
-half cup full fat milk, with the juice of half a lemon stirred into it (buttermilk substitute)
-tablespoon honey
-the melted butter, cooled a little bit
Stir together til smooth, but not too much.
While stirring, put the skillet with a coating of remaining melted butter over a high heat. Don’t burn the butter !
Pour the batter into the skillet. If it doesn't sizzle, leave it on the heat til the edges start to righten up. This ensures it’s sealed on the bottom and won’t stick. Then put it in the middle shelf of the oven. Cook for 25 minutes.
NB Leave out either the sugar or the honey (or both) if you're not serving it with chilli. The sweetness goes well with the chilli, but can be too much if it’s for roast chicken.
Add bacon bits or cheese or whatever you fancy if you’re planning on using the cornbread for packed lunches or snacks.
BoatieBird
Well-Known Member
I've got some coconut flour in the cupboard and I'd really like to make something with it this weekend.
The 'muffins' I made with it recently were a total failure
Anyone got any recipe suggestions?
sheothebudworths I think you mentioned using it recently, any tips?
The 'muffins' I made with it recently were a total failure
Anyone got any recipe suggestions?
sheothebudworths I think you mentioned using it recently, any tips?
sheothebudworths
Up the bum - no babies!!!
Yes! We made these (minus the frosting), which were pretty nice...
Coconut Flour Brownies (paleo and super fudgy!) - Texanerin Baking
...if you don't have coconut sugar (I do, OBVS
), you can do a straight substitution but it's quite caramelly, so (any?) brown sugar is best.
We also made a plainer cake, which I can't find the recipe for right now (but should be able to later) which was a bit weird but it's actually grown on me a bit after I discovered flipping it over and reheating it in the oven made the bottom crispier.
Also, we fucked that one up because my daughter confused the coconut sugar, which should also have gone in that recipe, with the massive bag of fucking Xylitol I also have (oh maaaaaan…will it never end!
) which I'm positive only added to the strangeness (cos it basically just wasn't very sweet, on top of the slightly stodgy texture, heh) - so I'd defo give it another go.
Plus, I think that might have been a cupcake recipe, which I did as a tray bake, because I've also packed all my cake tins - so y'know, just not the best experiment, all round! Saying that you can taste the coconut, albeit mildly - so THAT bit of the experiment was good (cos you don't get that in the brownies).
I still have more to use, so will let you know what else I find that's good (/tolerable )!
Coconut Flour Brownies (paleo and super fudgy!) - Texanerin Baking
...if you don't have coconut sugar (I do, OBVS
), you can do a straight substitution but it's quite caramelly, so (any?) brown sugar is best.We also made a plainer cake, which I can't find the recipe for right now (but should be able to later) which was a bit weird but it's actually grown on me a bit after I discovered flipping it over and reheating it in the oven made the bottom crispier.
Also, we fucked that one up because my daughter confused the coconut sugar, which should also have gone in that recipe, with the massive bag of fucking Xylitol I also have (oh maaaaaan…will it never end!
) which I'm positive only added to the strangeness (cos it basically just wasn't very sweet, on top of the slightly stodgy texture, heh) - so I'd defo give it another go. Plus, I think that might have been a cupcake recipe, which I did as a tray bake, because I've also packed all my cake tins - so y'know, just not the best experiment, all round! Saying that you can taste the coconut, albeit mildly - so THAT bit of the experiment was good (cos you don't get that in the brownies).
I still have more to use, so will let you know what else I find that's good (/tolerable
)!
Last edited:
sheothebudworths
Up the bum - no babies!!!
It absorbs more liquid or something though doesn't it - so I'm imagining your muffin issues were similar to my cake one - it doesn't make for a light cake 
- so it might just be that something more stodgy (like a brownie) is the best use for it anyway!
Otherwise, I've seen a few coconut/banana bread recipes about that I can imagine might suit the heavier texture better, too.
- so it might just be that something more stodgy (like a brownie) is the best use for it anyway!Otherwise, I've seen a few coconut/banana bread recipes about that I can imagine might suit the heavier texture better, too.
sheothebudworths
Up the bum - no babies!!!
Oh and we made these, too which are quite nice...
Peanut Butter Oatmeal Raisin Cookies (Gluten Free, Refined Sugar Free + Vegan) - Bakerita
ETA - drat, NOT coconut flour (just a billion other things I'm trying to use up)!
which are quite nice...Peanut Butter Oatmeal Raisin Cookies (Gluten Free, Refined Sugar Free + Vegan) - Bakerita
ETA - drat, NOT coconut flour (just a billion other things I'm trying to use up)!
BoatieBird
Well-Known Member
Great, thanks sheo
Might give the brownies a go at the weekend.
I don't have coconut sugar, but I do have stevia
Might give the brownies a go at the weekend.
I don't have coconut sugar, but I do have stevia
sheothebudworths
Up the bum - no babies!!!
Oh god, it's all so confusing 
Well, coconut sugar is basically exactly the same as *normal* sugar, so adjust it based on that if you're going to use Stevia!
I have a whole bag of fruit sugar, too... WHY?
Well, coconut sugar is basically exactly the same as *normal* sugar, so adjust it based on that if you're going to use Stevia!
I have a whole bag of fruit sugar, too... WHY?
miss direct
misfungled
Pumpkin bread in the oven.
Rebelda
Nearly as bad as Badgers
farmerbarleymow
I'm Petee's spirit animal
It's dead easy to make and lovely. As Saffy says, leave it a few days to let it get lovelier.
I found a copy of Microwave Cookery Course by Cecilia Norman on a 'help yourself' bookshelf in a station the others day, published in 1982. I am tempted to try some cake recipes - I remember doing that when my parents got their first microwave around that time.
Rebelda
Nearly as bad as Badgers
I never ever can
Mumbles274
running from law and the press and the parents
Bread rolls and carrot cake today
Baronage-Phase
Well-Known Member
Vegan "fudge"
gingerbread
and two trays of brownies (one pecan and one with a layer of extra dark chocolate chunks melted into the top) for a charity craft fair thing today.
Still got about 50 bits of gingerbread waiting to be iced and a small batch of spiced orange biscuit dough in the fridge.
Mostly an excuse to try baking in my crap oven before I do it all again on Saturday
gingerbread
and two trays of brownies (one pecan and one with a layer of extra dark chocolate chunks melted into the top) for a charity craft fair thing today.
Still got about 50 bits of gingerbread waiting to be iced and a small batch of spiced orange biscuit dough in the fridge.
Mostly an excuse to try baking in my crap oven before I do it all again on Saturday
SheilaNaGig
Break requested
Those are beautiful iona ! Reminds me of my Great Auntie Gail and her legendary and much missed Christmas baking fare.
This evening after hearing the news of Pete Shelley’s death I had a sudden need of comfort cake. So I cranked up the tributes on 6 Music and looked at some quickie cake recipes.
I ended up adapting a recipe and making a bloody delicious cake, that I’m writing out here so I can find it again.
This evening after hearing the news of Pete Shelley’s death I had a sudden need of comfort cake. So I cranked up the tributes on 6 Music and looked at some quickie cake recipes.
I ended up adapting a recipe and making a bloody delicious cake, that I’m writing out here so I can find it again.
- 200g unsalted butter, softened, plus extra for greasing
- 50g vanilla infused white sugar
- 150g light browns muscovado sugar
- 4 tbsp Christmas mincemeat
- 2 free-range eggs
- 150g fine ground cornmeal
- 75g ground almonds
- 1 tsp baking powder
- 1 heaped tablespoon candied peel
- 50ml (... and the rest...) brandy
- Preheat the oven to 180C/fan 160C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.
- Cream the butter and sugar together until pale and fluffy. Beat in the mincemeat then beat in the eggs, one at a time.
- In a separate bowl, thoroughly combine the cornmeal, ground almonds and baking powder. Add to the mixture, along with the candied peel, and fold in. Finally, mix in the brandy to create a mixture with a soft dropping consistency.
- Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.
- Bake for 45 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.
I have to say that it’s come out very moist indeed in the middle. But it doesnt seem undercooked. I might play around a bit with some of the quantities or the cooking temperature in future.
It really is delish.
