By Kate Walker
At the Bake Sale last week, our Primary children were tempted by an array of cakes, biscuits, pastries and popcorn! Feeling in the mood to bake but stuck for a new idea? Well look no further as we share two tried and tested recipes from our Primary parents – the Ultimate Chocolate Cake -and Apple Croissants.
Got some recipes to share? Please email firstname.lastname@example.org
Ultimate Chocolate Cake
This cake is made with plain flour and always rises – tried and tested in 4 countries! I usually make it as a cake to slice but now tested for cupcakes – makes over 20. Fill with butter cream and decorate as you wish!
- 1 tbsp of lemon juice (or white vinegar)
- 8 fl oz milk
- 8 oz plain flour
- 1 level tsp bicarbonate of soda
- 2 oz cocoa powder (recommend Cailler)
- 4 oz butter
- 9 oz caster sugar
- 3 eggs
- Oven @ 170° fan. Grease and line 2 sandwich tins – 20 cm or use cupcake tins.
- Add the lemon juice (or vinegar) to the milk and set aside.
- Sift flour, bi carbonate and cocoa together.
- Cream butter and sugar.
- Add eggs one at a time to butter and sugar – mix well after each.
- Add flour mixture alternately with milk and mix well.
- The mixture will be wet.
- Divide between the 2 tins or into cupcake cases.
- Bake for 30 to 35 minutes (15 minutes for cupcakes) until firm to the touch.
- Leave in tins to cool.
- 4 gala apples, peeled, cored and sliced
- 4 tbsp runny honey
- 4tsp lemon juice
- 1 tsp cinnamon
- 4 tbsp raisins
- 500g puff pastry
- 1 egg
- 200g icing sugar
- 4 tsp honey
- 8 tsp hot water
- Preheat oven to 200°c.
- Put apple, honey, lemon juice, raisins and cinnamon in a pan.
- Cook until fruit is tender. Cool.
- Cut rolled pastry into triangles.
- Put 1tbsp of mixture and roll up to croissant shape.
- Brush with egg wash (beaten egg, 2 tbsp water)
- Bake for about 10 minutes until golden brown.
- To make icing, sieve icing sugar, mix with honey and water.
- Drizzle over the cool croissants.
tbsp = tablespoon; tsp = teaspoon