White Chocolate And Raspberry Fridge Cake.

It’s been nearly two weeks before I broke up for the summer holidays but it’s taken me ages to get round to blogging this recipe.  My White Chocolate and Raspberry Fridge Cake turned out to be a real experiment.  It was the last day of term in the school I’d been working in on a long term supply placement.  I’d come home the night before wanting to bake two or three really gorgeous layer cakes for the staff to share.  By the time I’d got myself sorted I couldn’t face icing the cakes so I just thought of quick things that people would like. I’d originally wanted to bake a white chocolate and raspberry cake topping it with some Lind’t Dor White Chocolate and Strawberry balls. I had 12 in my baking stash, bought with 12 mint chocolate balls and 12 caramel ones from the Pick n’ Mix in the Lindt shop at the York Designer Outlet. But all my plans were also scuppered when I found 3 strawberry ones missing and 4 caramel ones had gone!  Both my children swore blind they hadn’t eaten them and I must be senile because I hadn’t counted them properly! One of these days I’ll get some chocolates made with disgusting flavours in the centres and trick them!

So, what could I bake instead that wouldn’t take long to prepare?  I thought about a no bake cake as that could just set in the fridge while I baked something else.  I had white chocolate, Cadbury’s White Chocolate Fingers, digestive biscuits, double cream and a punnet of raspberries.  I had forgotten about the unopened pack of digestive biscuits lurking in the back of my baking cupboard from the last time I made Rocky Road.  Then the idea of a White Chocolate Fridge Cake came to me as soon as I saw the digestive biscuits.

WHITE CHOCOLATE AND RASPBERRY FRIDGE CAKE

Ingredients:

500g good quality white chocolate (I use Green and Blacks or Lindt)

3 large packets of Cadbury White Chocolate Fingers

400g Digestive biscuits

200ml double cream

250g raspberries

200g dark chocolate (good quality)

First, weigh out all the ingredients.

Then find a 20cm x 30cm traybake tin, preferably with a loose bottom and line it with cling film.  Make sure the cling film overhangs the sides of the tin.

When you have done this, melt the white chocolate over a pan of barely simmering water or in the microwave.  If you are melting the chocolate in the microwave, put the chocolate in for a minute on high, then take out and stir. Repeat for another 20-30 seconds then take out and then continue stirring until the chocolate has completely melted. Allow to cool for a little.

Stir in the double cream.

Break up the Digestive biscuits and the white chocolate fingers into small pieces. Don’t crush them completely but leave them in little pieces to add texture.  Stir into the melted cream and chocolate mixture.  Fold in the raspberries.

Tip the mixture into the prepared traybake tin and spread out with the back of a wooden spoon or a potato masher.  Put in the fridge to set for a couple of hours.

Later on, if you want to have a topping on your fridge cake melt 200g of dark chocolate in the same way as the white chocolate.  Leave to cool slightly, then snip a tiny hole off a disposible piping bag.  Pour the melted dark chocolate into the piping bag then drizzle chocolate over the top of the fridge cake.

Put back into the fridge to set for another half an hour.  When set, remove the fridge cake from the tin and slice into 16 pieces.  Best kept in the fridge until needed, though but I can guarantee it won’t last long.

 

Happy Baking!

Love Sam xx

The Hairy Dieters’ Banana and Sultana Muffins.

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Who says you can’t have muffins on a diet? You can if you bake these banana and sultana muffins from the Hairy Bikers’ diet book.

I have a long running diet problem.  My weight goes up and down by the same two stone like a yo-yo.  The reason  why? I have a sweet tooth. I had a long chat with my hubby and he said the answer is simple: “Stop baking!” To me, to stop baking would be like someone who loved playing football to be told they couldn’t play or even watch a game.  Baking is therapy to me, a real stress buster and I hope when my children are older to go back to baking cakes professionally.  It is something I enjoy doing and although I need a lot of practice in some techniques, I like to think I’m good at what I do.

In the meantime, I had ripe bananas to use up.  The kids never seem to eat them as much as they used to and I didn’t want them to go to waste.  It was last Friday afternoon and we had to be up on the Saturday morning at 3am as my daughter was setting off on a school trip to New York.  This involved being at school for a very early coach trip down to Heathrow.  I don’t know about you but I can’t eat that early on in the morning, just a cup of tea or coffee is fine for me.  Same goes for my daughter but I was worried about her not eating breakfast.  So these muffins seemed a perfect idea.

The original recipe for the muffins is in the breakfast chapter of the second Hairy Bikers’ diet book “Eat For Life” which is the yellow one published last year.

The muffins are so easy to make and as Si and Dave say “These little beauties are lower in fat and sugar than the standard and are still nicely naughty. They don’t have the same texture as a shop bought muffin but they are still tasty and filling”

At only 119 calories a muffin they would be ideal for anyone who needed to be out and about for an early start and then you could eat something like a piece of fruit later on in the morning to keep you going.  Or if you’re like me, you’d drool at the smell of a bacon buttie…..

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These banana and sultana muffins tasted great and not like “diet” food!

 To bake the muffins I started off by sifting self raising flour, cinnamon and bicarbonate of soda into a large bowl. This was then mixed up and to this I added some grated lemon zest. After this I added in two medium mashed bananas and some milk.  Then this was followed by some sultanas.

The lower fat content is created by using egg whites only in the mixture and there isn’t any other fat such as butter or oil added. The sweetness comes from the flavour of the bananas and there is a sprinkling of brown sugar on top of the muffins themselves.  It’s a whole tablespoon that has to be divided amongst 12 muffins though!

I had to whisk three egg whites with my electric stick whisk until stiff peaks formed then this was quickly folded into the mixture until it was easily incorporated.  Into the oven they went after spooning the mixture carefully into some muffin cases.  The ones shown in the picture come from Waitrose, love the pretty pastel colours.  There were green ones in the packet as well but they’ve all gone now!

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The banana and sultana muffins fresh out of the oven. Baked in some pretty cases from Waitrose.

The muffins baked for about 20 minutes and rose beautifully in the oven.  I was desperate to eat one but had to wait until the next morning. My daughter didn’t eat one but my son and I enjoyed one.  I was pleasantly surprised. They did taste different from the muffins you get in the shops but then again I don’t really like them anyway. Much too sweet for me and too big! These tasted delicious and not like “diet” food.  Just the right size too.

Happy Baking!

Love Sam xx

Carrot and Sultana Cake- The Hairy Dieters

 

A couple of weeks ago I needed something for pud to follow our Sunday lunch and wanted something quite light and not TOO heavy on the old calories.  Even though I’ve made a lot of the savoury recipes in the two Hairy Bikers‘ diet books, I had yet to try the sweet ones.  I suppose I had this silly idea that if it was low calorie or low fat, it wouldn’t taste right and not like a full fat version.  How wrong I was. I absolutely detest shop bought and manufactured cakes and biscuits that are meant to be low fat or low sugar.  Believe you, me I have eaten more than my fair share over the years and I think my taste buds have changed as I have got older.  

So it was with mixed feelings that I attempted to bake the Hairy Bikers’ Carrot and Sultana cake from their first diet book, which was published last year.  You get fixed ideas that low fat/sugar= low taste.  This is not true as I’ve found out when cooking the other meals from the Hairy Bikers’ books.  I had realised that not only did the dishes I prepare taste delicious, they actually were lower in calories.  

The introduction to this rather delicious sounding cake says: ” We all know you can’t be eating cake every day when you’re keen to shed a few pounds,” I wish, but then the saying goes  “You can’t have your cake and eat it!”  The Hairy Bikers also say that “this cake is made with oil instead of butter and is super-moist, so non- dieters will love it too, if you let them have any!”

 I tried to work out what makes this cake suitable as a treat for dieters and noticed that the quantities will be slightly smaller.  Comparing it to another carrot cake recipe I noticed there was an absence of nuts, the amount of sugar was reduced somewhat. Some carrot cakes don’t have sultanas although I do put them in mine. The cake is also made without the traditional cream cheese frosting that you might put in the middle and on top of the cake, this was just a single layer cake.  If you feel you cannot possibly do without a cream cheese topping then The Hairy Bikers say you can spread the cake with 200g of light reduced fat soft cheese.  I know from experience that light cheese tastes disgusting in frosting so I chose to leave it off!

So, here’s how I got on with making the Carrot and Sultana Cake.

The first task was to try and grate the carrots without grating my fingers too!
The first task was to try and grate the carrots without grating my fingers too!
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Sunflower oil and brown sugar were whisked together in a large bowl. To this I then added some beaten egg.
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The beaten egg was whisked up.
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In another bowl I weighed out some self raising flour, sultanas, cinnamon, nutmeg and baking powder. I was meant to add some grated orange zest to it as well but I didn’t have an orange spare to use!
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All the dry ingredients were folded into the wet ingredients but then I remembered I had forgotten to add in the carrot! After all it was carrot cake!
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The mixture all ready and spooned into my large springform tin now with the added carrot inside!
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The finished Carrot and Sultana Cake. I was worried it had burned a bit in the oven but it seemed fine.
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The cake wasn’t as deep as a regular carrot cake but it looked more or less exactly like the one featured in the recipe book. It was a great relief.
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The photo in the book shows a slice of carrot cake topped with grated orange zest on top and then sprinkled with a dusting of icing sugar. I just dusted my cake with icing sugar as I didn’t have any orange left. I served my carrot cake with a dollop of half fat creme fraiche.

 I was very impressed with the recipe and have decided that I actually enjoyed the slice of carrot cake more without the cream cheese frosting on top of it.  I thought I wouldn’t like it without but I didn’t miss it.  So, this means I will be using this recipe in the future if we want to have carrot cake at home.  At 239 calories a slice and the cake serves 10 it meant I could indulge without feeling guilty.  

Happy Baking!

Love Sam xx