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Baking Thread
 
# 1 : Saturday 14-4-2012 @ 09:52
 
 
I saw this on telly last week and it's delicious

Hot Cross Bun Bread and Butter Pudding

2 oz/ 50g soft butter
6 hot cross buns, halved and cut diagonally across
1 tbsp raisins
1 tbsp golden sultanas
¼ tsp grated nutmeg
¼ tsp cinnamon
12 fl oz/ 350 ml milk
2 fl oz/ 50 ml heavy/double cream
2 large free-range eggs
1 oz/ 25g sugar
1 tsp vanilla extract

Method:
Heat the oven 355°F/180°C/Gas 4.

1. Grease a 2 pint/1 litre pie dish with a little butter. Take each piece of hot cross bun and spread thickly with the remaining butter
2. Cover the base of the pie dish with overlapping triangles of bun pieces, butter side up. Lightly sprinkle with a little nutmeg and cinnamon and a few raisins and sultanas. Repeat this layer one more time or until the dish is filled, sprinkle a few raisins and sultanas on top.
3. In a saucepan gently heat the milk and cream, taking care not to boil.
4. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light, airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
5. Pour the egg mixture slowly through a sieve, evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
6. Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

I had it with custard, it was quick, simple and very tasty.
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# 2 : Saturday 14-4-2012 @ 22:19
 
 
A friend sent me a link to this recipe a while back, it looks a bit more awkward then it actually is. I have to say it's like having a mouthgasm.

Ingredients

150g (5oz) butter, softened
300g (11oz) caster sugar
1 tsp vanilla extract
3 eggs, separated
250g (9oz) plain flour
25g (1oz) cornflour
1 tsp baking powder
2 level tbsp good-quality cocoa powder
250ml (8 ½ fl oz) buttermilk
Red food colouring (use 2 tbsp liquid colour or ½ tsp thick red food paste)
Pinch of salt
1 tsp white wine vinegar
1 tsp bicarbonate of soda
For the white frosting:
2 large egg whites
250g (9oz) caster sugar
50g (2oz) golden syrup
Pinch of salt
¼ tsp cream of tartar
2 tbsp water
1 tsp vanilla extract
Two 23cm (9in) diameter sandwich tins, each about 5cm (2in) deep

Method

Preheat the oven to 180ºC (350°F), Gas mark 4. Butter and flour the sides of the cake tins and line the bases with parchment paper.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each addition.

Place the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate. Measure the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to. Sift one-third of the dry ingredients into the butter and eggs mixture until just combined, then pour in one-third of the buttermilk mixture and mix until just combined.

Continue, combining a third at a time, until both are incorporated. Whisk the egg whites and salt in a large, spotlessly clean bowl until stiffish peaks form. Add one-quarter to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a large metal spoon until just incorporated, leaving as much air in the egg whites as possible.

In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles up, then gently fold this into the batter. Quickly pour the batter into the two prepared tins and smooth the tops. Bake in the oven for 25-30 minutes or until a skewer inserted into the middle comes out clean and the cakes feel slightly springy on top. Leave in the tins for 15 minutes, then carefully remove the cakes from the tins, running a table knife or a palette knife slowly around them to loosen them and invert them onto a wire rack to cool.

To make the white frosting, place the egg whites, sugar, golden syrup, salt, cream of tartar and water in a stainless steel or heatproof bowl set over a saucepan of simmering water. (The base of the bowl should not touch the water.) Bring the water to a steady simmer. With a Preheat the oven to 180ºC (350°F), Gas mark 4. Butter and flour the sides of the cake tins and line the bases with parchment paper.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Add the vanilla extract and the egg yolks, one by one, beating well after each addition. Place the flour, cornflour, baking powder and cocoa powder in a sieve resting on a plate. Measure the buttermilk with the food colouring and mix together. It should be very red, so add more if you need to. Sift one-third of the dry ingredients into the butter and eggs mixture until just combined, then pour in one-third of the buttermilk mixture and mix until just combined.

Continue, combining a third at a time, until both are incorporated. Whisk the egg whites and salt in a large, spotlessly clean bowl until stiffish peaks form. Add one-quarter to the batter and mix. Add the remaining egg whites in three stages, folding them in gently with a large metal spoon until just incorporated, leaving as much air in the egg whites as possible. In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles up, then gently fold this into the batter.

Quickly pour the batter into the two prepared tins and smooth the tops. Bake in the oven for 25-30 minutes or until a skewer inserted into the middle comes out clean and the cakes feel slightly springy on top. Leave in the tins for 15 minutes, then carefully remove the cakes from the tins, running a table knife or a palette knife slowly around them to loosen them and invert them onto a wire rack to cool.

To make the white frosting, place the egg whites, sugar, golden syrup, salt, cream of tartar and water in a stainless steel or heatproof bowl set over a saucepan of simmering water. (The base of the bowl should not touch the water.) Bring the water to a steady simmer. With a hand-held electric beater or a balloon whisk (to build up your muscles!), whisk the mixture until you have shiny, satiny soft peaks.

Remove the bowl from the simmering water and continue to whisk for a further 2 minutes - it will get a bit stiffer. Whisk in the vanilla extract. Immediately ice the middle, top and sides of the cake with a palette knife, fluffing the frosting up to form little peaks all over the cake. You need to work fast to ice the cake, as the icing sets very quickly. Leave for at least 30 minutes to allow a thin crust to form outside a creamy interior.

Enjoy
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# 3 : Sunday 15-4-2012 @ 01:06
 
 
Someone said :
I have to say it's like having a mouthgasm .

Is that when you've got to decide whether you're going to spit or swallow
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# 4 : Sunday 15-4-2012 @ 12:58
 
 
Sounds yum. Might be tempted to give it a go.
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# 5 : Monday 16-4-2012 @ 20:44
 
 
In the mood to bake, gonna try some french style baguettes, Ill let ye know how I get on later.
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# 6 : Monday 16-4-2012 @ 22:49
 
 
Heres the bread, its tastes FAB

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# 7 : Monday 16-4-2012 @ 23:53
 
 
Someone said :
Heres the bread, its tastes FAB


" Deep and wide, there's a baguette baking deep and wide "

(Although better than anything I'd have been capable of.)

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# 8 : Tuesday 17-7-2012 @ 19:38
 
 
Here is a pic of the carrot cake I just made.



I made one on Sunday too that was twice as tall
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# 9 : Tuesday 17-7-2012 @ 19:39
 
 
Looks delicious!
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# 10 : Tuesday 17-7-2012 @ 19:47
 
 
It's ok. The one I made on Sunday was twice as tall and much tastier
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# 11 : Tuesday 17-7-2012 @ 20:44
 
 
Someone said :
Here is a pic of the carrot cake I just made.



I made one on Sunday too that was twice as tall

Looks more like a cream pie than a carrot cake
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# 12 : Tuesday 17-7-2012 @ 22:14
 
 
I love carrot cake but I don't think I've seen one with a topping like that before.
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# 13 : Tuesday 17-7-2012 @ 22:23
 
 
It looks like Sakura put a great deal of enthusiasm in to it.
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# 14 : Tuesday 17-7-2012 @ 22:27
 
 
Someone said :
It looks like Sakura put a great deal of enthusiasm in to it.

Well obviously somebody was very excited when they saw it.

Although I do think it looks really nice - wouldn't mind a piece being sent my way.
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# 15 : Tuesday 17-7-2012 @ 22:29
 
 
Its hard to find a topping with that delicate balance of translucency and viscosity.
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