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What are you baking this week?

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Re: What are you baking this week?

Postby herbidacious » Sun Nov 08, 2020 10:58 pm

Very nice, Amy.
I made Hicky's fruitcake.
Is Rat's fruitcake similar?
The beer bread sounds delicious, KC2.

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Re: What are you baking this week?

Postby Amber » Mon Nov 09, 2020 12:16 am

It must be nearly Christmas, I have 3.3kg of dried fruit soaking in alcohol, ready for baking tomorrow :D .

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Re: What are you baking this week?

Postby Stokey Sue » Mon Nov 09, 2020 11:32 am

Amy, those all look great - I should make some savoury muffins or scones to go with soup

herbidacious wrote:Very nice, Amy.
I made Hicky's fruitcake.
Is Rat's fruitcake similar?

I think all the “ boiled” fruit cake recipes are fairly similar, I’ve always used the BeRo flour recipe, tweaking the flavours as I felt like it, it’s much the same recipe. Can’t find it on line any longer, can post later if it’s of interest

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Re: What are you baking this week?

Postby Earthmaiden » Mon Nov 09, 2020 11:49 am

I'd love a T&T savoury muffin recipe if anyone's got one. Whenever I've attempted them they've stuck to the cases like glue and not been a huge success.

Your baked treats look lovely, Amy.

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Re: What are you baking this week?

Postby KeenCook2 » Mon Nov 09, 2020 1:05 pm

Yum, Amy :yum :yum

I've scaled down Rats' boiled cake recipe, slightly, to three-quarters of the full amount, Herbi. That was because the first time I made it I only had 9 oz fruit, not 12 oz.
It is:
9 oz fruit
3 oz butter (I usually using "baking bar" rather than butter)
(3 oz sugar, although I left it out altogether last time and the cake was plenty sweet enough)
4 fl oz liquid (the recipe says water, I usually use tea)
6 oz s-r flour (I usually add a tsp or so of mixed spice and a bit of baking powder)
1 egg

Boil the fruit, butter, sugar in pan with liquid. 15 mins or so.

Cool it slightly in a mixing bowl, add flour and egg, and more liquid if it seems too dry. Probably not necessary, but I usually sieve the flour and the spice so it is more evenly distributed and easier to mix. I also lightly beat the egg.

2 lb loaf tin, or last time I used an 8" round cake tin. I always line the loaf tin and base lined the round tin and greased the sides well. It's a rather good quality non-stick Lakeland spring form tin.

Mod/low heat for about 1hr 15mins. Rats didn't give an oven temp so I did some research and set it at 140 degrees fan.

I've also found that if I remember to sprinkle some demerara sugar on the top before baking, it gives it a nice crust.

I haven't directly compared it with Terry's recipe but as Sue said, I daresay it's pretty similar.

Sometimes I've added a few walnuts or other nuts to the mix.

It's never failed! It doesn't rise much and is very fruity and moist. Gorgeous as a tea bread with butter.

It is genuinely the easiest, most versatile and fail-safe cake I ever bake!

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Re: What are you baking this week?

Postby Stokey Sue » Mon Nov 09, 2020 2:14 pm

This is the boiled fruit cake recipe as I wrote it down in 1970, and I’ve been making it ever since

12oz mixed dried fruit
4oz fat (but I always use butter)
5 fl oz water (quarter pint)
Put in a saucepan, bring to boil, simmer 20 minutes. Leave to cool, adding a shot of any booze to taste as it cools
Add 8oz self raising flour (optionally with a tsp of mixed spice) and a large egg. Mix, bake in a lined 6 inch tin at gas mark 2.5 for 90 minutes

Simples

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Re: What are you baking this week?

Postby KeenCook2 » Mon Nov 09, 2020 3:18 pm

Interesting that yours doesn't have any sugar in it, Sue, otherwise it's exactly the same as Ratatouille's original recipe.

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Re: What are you baking this week?

Postby herbidacious » Mon Nov 09, 2020 3:35 pm

Terry' shas bicarb which you had to the mixture in the pan. Froths up nicely.

I might have to try some later today... :?

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Re: What are you baking this week?

Postby KeenCook2 » Mon Nov 09, 2020 3:48 pm

herbidacious wrote:Terry' shas bicarb which you had to the mixture in the pan. Froths up nicely.

I might have to try some later today... :?


Definitely, Herbi :thumbsup :yum

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Re: What are you baking this week?

Postby Hickybank » Mon Nov 09, 2020 3:50 pm

herbidacious wrote:Terry' shas bicarb which you had to the mixture in the pan. Froths up nicely.

I might have to try some later today... :?

Can I have slice please, on second thoughts I will let you try it first :lol:

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Re: What are you baking this week?

Postby Stokey Sue » Mon Nov 09, 2020 4:58 pm

KeenCook2 wrote:Interesting that yours doesn't have any sugar in it, Sue, otherwise it's exactly the same as Ratatouille's original recipe.


Oops - that's me not reading my own teenaged handwriting
4oz any sugar you like in with the boiled mixture (I tend to go for demerara if I have any)

It is the BeRo recipe as far as I know

I do find that you can taste the difference using butter, I think because it coasts the fruit as it boils though early versions sometimes used clarified dripping

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Re: What are you baking this week?

Postby herbidacious » Mon Nov 09, 2020 5:04 pm

Ok it is perfectly cooked. Maybe a little on the too light side? Could be because I put too much bicarb in. I am sure it will mature nicely though. If it gets the chance...

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Re: What are you baking this week?

Postby Suffs » Mon Nov 09, 2020 5:31 pm

I've made a batch of cheese scones :yum

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Re: What are you baking this week?

Postby karadekoolaid » Mon Nov 09, 2020 5:49 pm

It must be nearly Christmas, I have 3.3kg of dried fruit soaking in alcohol,


Odd you should mention that, Amber.
I have 3.3 lts alcohol, and some dried fruit. :gonzo :gonzo

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Re: What are you baking this week?

Postby Busybee » Mon Nov 09, 2020 6:45 pm

Suffs wrote:I've made a batch of cheese scones :yum


I made that mistake last week, thought I’d make some whilst I was baking the Christmas cakes, unfortunately I hadn’t factored DS being at home from work. He polished the lot off I two days! Didn’t get a look in - mental note to self, make sure gannets are safely ensconced in work before baking them again.


BB

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Re: What are you baking this week?

Postby Stokey Sue » Mon Nov 09, 2020 8:25 pm

I made these cheese and courgette muffins earlier, leaving out the embedded cherry tomato
Dead easy and the perfect amount for the 10 he specifies

https://www.bbc.co.uk/food/recipes/cele ... lade_65265

Earthmaiden - he doesn't use paper cases, just greases the tins well, so that's what I did and after leaving them 5 minutes to shrink a little they were easily removed

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Re: What are you baking this week?

Postby smitch » Mon Nov 09, 2020 9:17 pm

I like these but they are pretty unhealthy :lol:

You can omit the jalapeño or swap it for something else.

https://joythebaker.com/2013/04/too-much-cheddar-and-jalapeno-muffins/

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Re: What are you baking this week?

Postby Earthmaiden » Wed Nov 11, 2020 12:15 pm

Forgot to thank you both for the muffin recipes. I shall look forward to a new attempt.

Sue, your link went to celeriac remoulade but was interested in your comments re the cases. The recipe sounds much better than the one I had - they would certainly have stuck to the tin! Smitch, interesting comments re cases in your recipe too. Maybe it's just cases which are the problem ( wow, all that cheese!!).

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Re: What are you baking this week?

Postby Uschi » Wed Nov 11, 2020 2:02 pm

I think I shall bake an apple cake using up some of the apples from the garden. I am not sure yet, but I might try out my new moon cake cutters, too, by baking some biscuits.

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Re: What are you baking this week?

Postby slimpersoninside » Wed Nov 11, 2020 8:24 pm

Today was a batch of scones and an apple pie :D .

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