Plum and marzipan slice difficulty ** #15 

Cuts into 8
Preparing time: 15 minutes
Cooking time: 25 minutes

  • 500 g ready-made puff pastry
  • 250 g white or gold marzipan 
  • 800 g plums 
  • beaten egg, to glaze
For the glaze
  • 3 tablespoons smooth apricot jam 
  • 1 teaspoon rosewater 
  • 2 teaspoon water 
  1. Roll out the pastry on a lightly floured surface to a 35 x 20 cm (14 x 8 inch) rectangle
  2. Place on a baking sheet 
  3. Using a sharp knife, score a 1.5 cm border around the pastry edge
  4. Roll out the marzipan on a surface lightly dusted with icing sugar to 30 x 15 cm rectangle, then place inside the border
  5. Arrange the plums over the marzipan
  6. Brush the pastry border with beaten egg
  7. Bake in a preheated oven, 200 C (400 F), Gas Mark 6 for about 25 minutes
  8. Meanwhile, heat the glaze ingredients in  small saucepan, the brush over the plums
  9. Serve warm or cold.
  10. Enjoy! :-)


Sticky fig & banana traybake difficulty* #14 

Cuts into 6
Preparing time: 10 minutes
Cooking time: 20 minutes 

  • 125 slightly salted butter 
  • 125 g soft brown sugar
  • 1 teaspoon ground ginger
  • 2 eggs 
  • 125 g plain flour 
  • 3 figs (quartered 
  • 1 large banana, cut into chunks 
  • 2 tablespoons maple syrup 

  1. Beat together the butter and sugar in a bowl until smooth and creamy
  2. Add the ginger, eggs and flour and beat again until smooth 
  3. Spoon the mixture into a lightly greased 23 cm ( 9 inch) square shallow baking tin or ovenproof dish and level the surface
  4. Toss the figs and banana with the maple syrup and arrange over the top, pressing the fruit into the cake in places 
  5. Bake in a preheated oven, 180 C (350 F), Gas mark 4 for 20 minutes 
  6. Cut into squares and serve with scoops of ice cream or vanilla custard.
  7. Enjoy :-) 

Зачињени мафини од бундеве тежина ** #13

Одличан спој укуса, ствара овако добар колач. 
Моја препорука за пробати.



За мафине:
  • 280 г брашна 
  • 2 кашичице цимета 
  • 1/4 кашичице ђумбира 
  • 1/4 кашичице каранфилића 
  • 1/4 кашичице орашчића 
  • 1/2 кашичице соли 
  • 1 кашика прашка за пециво 
  • 1/2 кашике соде бикарбоне 
  • 110 г путера 
  • 200 г кристал шећера 
  • 5 кашика браон шећера 
  • 2 јајета 
  • 180 мл млека 
  • 250 г пиреа од бундеве 
За  глазуру:
  • 200 г крем шира 
  • 50 г путера 
  • 350 г шећера у праху 
  • 1 кашичица екстракта ваниле 
  • 1 кашичица цимета 
  1. Загрејте рерну на 190 C
  2. Помешајте све суве састојке сем кристал шећера у једну велику чинију 
  3. У другу чинију додати путер (који је првобитно стајао на собној температури) и кристал шећер 
  4. Додати постепено једно по једно јаје у смесу од путера 
  5. Додати млеко такође 
  6. Затим додати пире од бундеве 
  7. У смесу сада постепено додавати суве састојке 
  8. Ставити смесу у калупе за мафине ( напунити 2/3 калупа), мој савет вам је да мафине прво стављате у папирне корпице предвиђене за њих, а тек после у те корпице у метални калуп 
  9. Пећи око 20-25 минута 
  10. Глазура: У другу посуду умутити крем сир и путер 
  11. Постепено додавати шећер у праху 
  12. Додати цимет и ванилин екстракт у смесу, све добро помешати 
  13. Са овом смесом нафиловати врх мафина 
  14. По жељи се може додати још нека декорација на врх. 
  15. Не заборавите да уживате у њима :-)
Ако Вам треба било каква помоћ, оставите питање у коментарима.


Spiced eccles cakes difficulty* #12

Makes 10
Preparing time: 20 minutes 
Cooking time: 15 minutes 

  • 175 g currants 
  • 25 g candied peel
  • 1/2 teaspoon ground mixed spice 
  • 50 g light sugar
  • 500 g ready-made puff pastry 
  • beaten egg (to glaze)
  • caster sugar (for sprinkling)

  1.  Mix together the currants, candied peel, mixed spice and sugar in the bowl
  2. Roll out the pastry thinly on a lightly floured surface and cut into 10 rounds using 12-13 cm ( 5 inch) plain biscuit cutter or by cutting around a small bowl, re-rolling the trimmings to make more
  3. Brush the edges of the rounds with beaten egg and spoon the currant mixture into centres 
  4. Bring the edges of the pastry up over the filling and pinch firmly together 
  5. Turn the cake over and flatten under the palms of your hands
  6. Place slightly apart on a large greased baking sheet and make several deep cuts over the top of each
  7. Brush with beaten egg 
  8. Bake in a preheated oven 220 C (425 F), Gas Mark 7 for about 15 minutes
  9. Sprinkle with caster sugar, then transfer to a wire rack to cool. 
  10. Enjoy in the cake! :-)


Summery clementine cake difficulty *** #11

Cuts into 10
Preparing time: 25 minutes
Cooking time: 90 minutes 

  • 300 g clementines 
  • 5 eggs, separate 
  • 200 g caster sugar 
  • 200 g ground almonds
  • 1 teaspoon baking powder 
  • 400 g mixed summer fruit 
  • sifted icing sugar for decoration 

  1. Put the clementines in a saucepan, cover with the water and bring to the boiled
  2. Reduce the heat to low and cook gently for about 40 minutes until very soft
  3. Drain and leave until cool enough to handle
  4. Quarter and discard any pips
  5. Blend to a puree in a food processor
  6. Turn into a large bowl and beat in the eggs yolks, 150 g of the caster sugar, ground almonds and baking powder
  7. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking
  8. Gradually whisk in a remaining caster sugar, a spoonful at the time
  9. Stir a quarter of the mixture into the clementine mixture using a large metal spoon
  10. Add the remaining egg whites and stir gently to mix
  11. Spoon the mixture into a greased and base-lined 22-23 cm (81/2 - 9 inch) spring-form cake tin and level the surface
  12. Bake in a preheat oven, 160 C (325 F), Gas Mark 3 for about 50 minutes
  13. Leave to cool in the tin, then turn out
  14. Scatter with the summer fruit, dust with sifted icing sugar and serve with Ginger Marmalade cream, if liked. 
  15. Enjoy in this cake! :-) 


Simple iced buns difficulty ** #10

Makes 10
Preparing time: 25 minutes
Cooking time 12-15 minutes

  • 500 g strong white flour 
  • 50 g caster sugar
  • 1 tablespoon fast-action dried yeast 
  • 25 g slightly salted butter
  • 300 ml hand-hot milk 
  • 2 teaspoon vanilla extract 
For the icing
  • 300 g fondant icing sugar
  • pink food colouring 
  1. Mix together the flour, sugar, and yeast in a bowl. 
  2. Add the butter, milk, and vanilla and mix to a fairly soft dough, adding a dash more milk or hot water of the dough feels dry
  3. Knead the dough for 10 minutes on a floured surface until smooth and elastic
  4. Put in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for about 1 hour or until doubled in size
  5. Punch the dough to deflate it, then divide into 10 even-sized pieces on a floured surface and shape each into a sausage shape 
  6. Place, well spaces apart, on a large greased baking sheet
  7. Cover loosely with greased clingfilm and leave to rise for 30 minutes 
  8. Bake in a preheat oven, 200 C(400 F), Gas Mark 6 for 12- 15 minutes until risen and pale golden
  9. Transfer to a wire rack to cool
  10. Make the icing
  11. Sift the icing sugar into a bowl and gradually beat in a little water, a teaspoonful at a time, to make a smooth, spreadable icing
  12. Spread half over 5 of the buns
  13. Add a dash of pink food colouring to the remaining icing and spread over the rest of the buns 
  14. Best eating freshly baked. 
  15. Enjoy in this meal. :-)