Yorkshire Parkin

As soon as the clocks go back at the end of October is when I begin to think about my baking for Hallowe’en and for Bonfire Night.  I grew up in a village just outside Nottingham and enjoyed Bonfire Night celebrations at the Junior School where the giant bonfire would have the Guy on it.  One year my old rickety pushchair was used to wheel the Guy around for a competition before it got chucked on the fire.  The firework display was always phenomenal, great care and planning had gone into it and it was a real highlight of the village year. I would love to know now what sort of Bonfire Night celebrations go on now or whether they have been banned due to Health and Safety or Insurance regulations.

Being obsessed with food, I can also remember the food stalls set up on the Junior school playground.  One of my favourites was mushy peas with mint sauce, there was also jacket potatoes and loads of crunchy but sticky toffee apples as well as Bonfire Toffee.  I can’t remember if there were cakes or biscuits, but I do remember hot dogs!

It wasn’t until I moved up to Yorkshire that I discovered Parkin.  I have lived in Yorkshire for 20 years now, but it wasn’t until about 17 years ago when I taught in the Castleford and Pontefract area when I found out about Parkin.  I was talking with my then work colleague about Bonfire Night activities we could do with the children (we both taught Reception and Y1 classes and did our planning together). My colleague knew that I loved baking and hands -on activities and said to me “Why don’t you make Parkin?”  I didn’t know what she meant, it sounded so funny, like parking the car!  She had to explain to me that it was a traditional type of gingerbread served in Yorkshire around Bonfire night.  I borrowed a recipe from her and my love affair with Parkin started there with the group of six five year olds baking it for the whole class to share.

Since then I have baked Parkin regularly for customers, to enjoy at home and also with children.  I ran an After School Cookery Club for three years in my current school where I work and we made Parkin near Bonfire Night.  Several of the children mentioned to me that Parkin was one of their favourite recipes that they had baked.

My version of Parkin is adapted from a Farmhouse Cookery book that my Nana gave to me, she had ordered it from Reader’s Digest for herself.  I add chopped stem ginger to the recipe to give it an extra something and always bake it about 5-7 days before required to allow the flavours to develop.  I also keep the Parkin wrapped in baking parchment inside the tin.  It tastes so much stickier as well, which is what I love about it.

Happy Baking!
Love Sam xx

Yorkshire Parkin- spicy, sticky and just so delicious, you can’t stop at  one piece!
Well I can’t anyway, because I’m so greedy!

Mary Berry’s Anzac Biscuits

I enjoy baking from Mary Berry’s Baking Bible and trying out recipes I have not made before.  My husband is Australian (though he has lived in the UK since he was a child)  and we were interested to try Anzac biscuits as we knew the history behind them. I had made the version of Anzac biscuits from one of Annabel Karmel’s books a few years back and remembered that they contained oats and desiccated coconut.  I had baked an Apricot Loaf on one day before we broke up for half term and thought that a full tin of biscuits were what was needed on these cold, dark and depressing October evenings.  I craved some sugar and sweetness along with a steaming cuppa of Yorkshire tea when I got in from work.  I also thought if I made them with coconut then I would be able to leave them in the tin without the other members of the family nicking them.

Mary Berry’s Baking Bible is one of those recipe books I dip in and out of to try different things.  I do find her recipes clear to understand and I get great results from what I bake.  
I found that the recipe was simple to understand, it only contains six ingredients and I did find it turned out rather like a flapjack mixture.  It didn’t need as much golden syrup as a flapjack mixture needs, thankfully.  I was glad about that as I realised I would have to open another tin of golden syrup!  Being in a lazy mood I wanted some shortcuts.
The biscuits were made a bit like a flapjack to start with as a melting method with the butter, sugar and golden syrup together in a small saucepan. I then added the flour, desiccated coconut and some porridge oats to the mixture.  The smell was delicious and I was tempted to lick out the bowl.
I had greased three baking trays and lined them with my baking parchment.  Mary Berry says this recipe makes 45 biscuits, I definitely didn’t get 45 out of mine, more like 28!  Well to be fair, I do like a big biscuit, not one that is only one mouthful.  I was glad I baked them in batches with 6 to a baking tray as they do spread out a lot on the tray and would otherwise merge together.  It took ages to get them all baked off but it was worth it.

When I told my children I had made some biscuits they came rushing in into the kitchen. I did not tell my daughter they had coconut in (she doesn’t have an allergy, she just doesn’t like coconut) but she ate a biscuit and said they were lovely!  My son and hubby who love Bounty bars really enjoyed them. As for me, I couldn’t keep my hand out of the biscuit tin!

In a way I shouldn’t have made the biscuits as they were a mega diet fail for me but I couldn’t help it. The diet starts again tomorrow!

Happy Baking!
Love Sam xx

Mary Berry’s Anzac Biscuits- they don’t look exciting but I can assure you they taste gorgeous and that, to me is what matters the most!

Rachel Allen’s Chocolate Marble Crumble Cake

I have been a bit at sixes and sevens with  my blogging recently.  It’s a shame as I really love writing my blog and reading others’ cakey exploits!  Life seems to get in the way and by the time I sit down to write, I either get writer’s block or there’s something else to do!

About 3 weeks ago I finally got round to baking a recipe from Rachel Allen’s new book “Cake”. I have always been a huge fan of Rachel Allen, especially since I first clapped eyes on her series to accompany the fabulous “Bake” book about 3 years ago. I bought the Cake book at the end of the summer holidays and was desperate to start baking from it.

Rachel Allen’s latest book simply titled “Cake” full of mouthwatering recipes and cakes you will want to bake again and again!

I finally got the chance to bake the Marble Chocolate Crumble cake for the beginning of term staff training day at work in my day job. I usually bake a cake or make a pudding for our shared lunch but sadly my work colleagues ended up with leftovers. Why? Well you can blame my lovely, but mischievous black Labrador for that one!  Charlie is not allowed in the kitchen when I am preparing food, whether it is for customers or for others.  Before I start work I always make sure everything is prepped and cleaned and Labrador free ready for my cooking.  He stays in our dining room with another member of the family with a stairgate across between the kitchen and dining room so I can talk to him if I’m on my own.  However, things didn’t quite go to plan that Sunday afternoon. I had gone off to get something from upstairs and came back down to find the stairgate open and a black lump eating my whole marble cake that was cooling on the side.  I think he’d only managed a third of it before I grabbed it, swept the crumbs up and chucked it all in the bin. I felt like having a massive toddler tantrum! I was so upset and angry, as well as being worried because the cake contained chocolate and dogs aren’t meant to eat it. I had no time to make anything else and would have to resort to buying something from the local shop on the way to work the next day.  In the meantime I did have half of a Raspberry Torte and some Lemon Drizzle traybake that could do.

So, after my Marble Cake Fiasco several weeks ago I started to make the cake again for a Sunday lunch dessert.  The dog, lovely though he is, was out with my hubby on a walk so I thought I could get it done without being pestered. First of all I started to chop up a bar of plain chocolate into small chunks, which would form part of the crumble topping.  I suppose you could use bags of ready made choc chunks you get in the supermarket but I had a bar of Lindt to use up.  Once that was done I put this aside and tried hard not to nibble at the chunks in the bowl, before prepping the crumble topping. This was a little like a topping you add to a fruit crumble with flour, sugar and butter but in this case you toss in the chocolate pieces as well.

Then on to the main cake.  I used my KitchenAid mixer to make up the sponge as directed in the book, then divided the mixture in half.  In one half it was to be left plain, the other had to have cocoa powder mixed in with it.  This smelled divine.  The two mixtures were then ready to be put into the tin.

For this recipe I used my springform cake tin which is approx 23cm in diameter.  I lined the bottom with a baking parchment circle and sprayed it with the wonderful Dr Oetker Cake Release.  Then for the fun bit, the bit I was waiting for!  I got two tablespoons and alternated spoonfuls of the mixture as I put them into the tin trying not to put the same colour next to one another.  I hoped and prayed it would look good. Finally before I put the cake in the oven I sprinkled on the crumble topping.  There was only just enough topping to cover the whole cake.

Into the oven the cake went and after about 40 minutes it was ready. The smell was heavenly and I was desperate to dive in.   As it was cooling down on the rack I wondered if history would repeat itself but by this time Charlie the Labrador was happily sleeping in his dog basket after his long walk.

We all enjoyed a large slice of the cake for Sunday lunch pudding along with a huge dollop of double cream. It was heaven on a plate and I can’t recommend this recipe enough.

Happy Baking!
Love Sam xx

Rachel Allen’s “Chocolate Marble Crumble Cake”- utterly sublime with a dollop of double cream for a dessert or afternoon tea.

A Passion For Baking- Apricot Loaf

I have been baking quite a few of Jo Wheatley’s recipes from her book “A Passion For Baking” recently.  I have found all of her recipes to be straightforward for both beginners and more experienced bakers. Every single recipe I have tried from her book, I want to bake over and over again.  The same goes for the scrumptious Apricot Loaf as featured on page 72 of the book. I love the introduction that Jo gives to every recipe and this recipe was a variation on her Auntie’s Sultana Loaf cake.

Before half term I was working four and a half days a week in my day job and that didn’t leave much time for baking for pleasure that my family could enjoy.  The last week leading up to half term week was one of those weeks where I felt I was meeting myself coming backwards.  It got to the Wednesday and I couldn’t remember what I had done before.  I had got in from work  and my son was complaining he was hungry and there was nothing for him to eat. There was: fruit!  The very word fruit sends shivers down my son’s spine even though he used to eat loads as a young child. As soon as he reached high school its as if fruit is not “cool” or “in”!  
So, I decided that I would bake a loaf cake that my children could have a slice of to stave off the hunger until tea time.  We usually eat our dinner late now as we have a horse that needs feeding and putting away, so dinner isn’t usually til 7.30pm in our house. I looked through Jo’s book to find a suitable loaf cake and spotted the Apricot Loaf cake.  Glancing at the ingredients I was pleased to see I had enough dried apricots left. It also needed almond essence (I use a fab almond extract you can buy in Lakeland, a little goes a long way and it makes all cakes taste wonderful). 
First the dried apricots had to be chopped up and soaked in boiling water for about 10 minutes.  I then rinsed off the water and patted them dry.  
I then added some sugar, butter and the almond extract to the bowl, followed by some eggs and finally the flour was folded in carefully.
Finally, it was ready to go in the loaf tin.  I use Lakeland’s loaf tin liners which are really useful as I make a lot of loaf cakes.  
I loved the idea of sprinkling some demerara sugar on top of the loaf cake to add a little crunch.  The cake baked in the oven for just over an hour, which gave me time to give my dog a walk before dark. When I got back the aroma of almonds was absolutely mouthwatering.  I couldn’t wait to eat a piece now!
Apricot Loaf- baked from Jo Wheatley’s A Passion For Baking
Not a very good photo, had to use my phone to take the picture!
At long last I removed the cake from the oven and left it to cool on my rack.  I told my children they were welcome to a slice of Apricot Cake and was greeted with “Ugh, I don’t like Apricots!” I was gutted!  They used to like dried apricots, I should have kept my mouth shut and called it “Fruit Loaf”.  Well, all the more for me, I suppose!  Funnily enough my daughter and husband did try some and loved it, so it just goes to show. 

Well, I know this is going to be a firm favourite for me and I can see it getting baked over and over again in the future.  
Happy Baking!
Sam xx

Yorkshire Bake Off Challenge #4: Gingerbread Cookies

Autumn Maple Leaf cookies inspired by a visit to New York to visit my friend during the Fall three years ago.

Well, here is the next challenge in the Yorkshire Bake Off!  It has been a difficult one choosing what to do this time round, but suddenly the idea came to me last night as I was writing a shopping list of all the things I needed for my Hallowe’en bakes for this week.

I usually make Hallowe’en themed cookies for customers who often buy them to give out to their children at Hallowe’en parties or for Trick or Treating. I also make a batch of cookies and cupcakes for the children in my village who come round Trick or Treating.  I usually make the cookies out of a gingerbread dough, similar to the one on page 75 of the Great British Bake Off Showstoppers book.

So, are you up for the challenge?  Your challenge is to make a batch of Hallowe’en or Bonfire Night themed cookies using the gingerbread dough on page 75 of the book. You can make your cookies as creative as you like!  You have until midnight of Sunday November 11th to post me a photo of your cookies.  The photo can be posted to me via my Twitter @YorkshireBakery or via email to sam.smartcookies@btinternet.com.

Here’s some pictures just some of the Hallowe’en cookies I have baked over the past 4 years, looking forward to seeing what you come up with.  If you want a great website for fab decorating inspiration then http://www.wilton.com is brilliant.

Pumpkin Gingerbread cookies #1: topped with fondant icing, stamped faces and fondant pumpkin leaves.

Spooky Gingerbread Black Cats. These were decorated with black edible glitter, though now I am not allowed to use it!

Gruesome gingerbread tombstones.

Gingerbread Spider’s Webs, topped with melted chocolate feather pattern.

Gingerbread Pumpkin #2: this time the pumpkin’s faces are piped on with melted dark chocolate.

White fondant gingerbread ghosts with white edible glitter and fondant faces.

Spooky Frankenstein faces made from gingerbread cookies and topped with fondant icing.

I can’t wait to see what you all come up with, and what’s more if you aren’t keen on Hallowee’n you  are welcome to decorate your cookies on an autumnal theme or  Bonfire Night theme if you want to!

Here are some autumn leaf cookies I made a couple of years back and they remain one of my favourite designs ever I have made.

Autumn Leaves created by mixing red, orange, yellow and green fondant icing together, great for using all those oddments left in the cupboard!
Maple Leaves, loved the pretty colours the icing made on these gingerbread cookies.

Happy Baking!
Sam xx

Yorkshire Bake Off- Your Bakes of Treacle Tart

Hi!  As I’m typing this with one hand, I’m stuffing  a cheese sandwich down my cakehole in the other hand! It’s half term week here in North Yorkshire as it seems to be in most places, but life is still busy. I’m rushing backwards and forwards as the chauffeur, walking the dog, sorting out horses and now my daughter starts rehearsals as a dancer in this year’s pantomime in Harrogate.  So, I hope my blog post makes sense to you!

I received another three entries this time for the Yorkshire Bake Off after choosing the technical challenge Treacle Tart which the bakers had to endure in Week 3 of this year’s Great British Bake Off.  I decided to try this out for myself as it well and truly was a technical challenge and a half for me!

So, after watching the GBBO Masterclass episode aired last week I made notes on how Mary Berry does it perfectly.  But before that, I enjoyed looking through the entries that my Twitter friends had sent to me and tonight, my treacle tart loving husband Doug will have a look at the three entries and make a decision.  Be warned, he can be as nasty as Paul Hollywood when he wants to be!

So, here goes!  In order of the photos given to me, here are the entries for the three participants!

The uncooked treacle tart as made by @EversNanaJules

Julie won the very first Yorkshire Bake Off online competition with her delicious looking interpretation of  Ryan Chong’s American Key Lime Pie!

Our second entry is from Joy Stephenson @joysebook
. Joy is an author, you can follow the link to download her book here:
Our third and final entry this time is from Sarah Haynes @sarahhcakes who loves to bake all sorts of delicious goodies which you can see on her Twitter page.
As soon as my hubby Doug has had chance to look at the entries, he will give his verdict in the next couple of days. In the mean time, I will be posting up another Yorkshire Bake Off challenge, so please do have a go, it is great fun!
Here’s how I got on:
I was absolutely bricking it making this treacle tart as pastry is not my strong point.  I only learned to make it two years ago when I bought the very first Great British Bake Off book as a way of trying to face up to the baking demons.  As many of you out there may have experienced, we either have very good or dreadful experiences of cookery lessons in school.  Up until the age of 11 I loved to bake for my family using my Ladybird cookbooks I was given.  Every Sunday teatime we would have a cake or buns that I had made.  Then, all that changed as soon as I went to High School.  I was eagerly looking forward to my cookery lessons, after all I could make cakes so pastry wouldn’t be a problem, or would it?  We were asked to make a sausagemeat pie with shortcrust pastry and all I remember now nearly 30 years later is that mine was grey and watery. The teacher was nasty to me and said I was hopeless.  In fact after that I began to think I was hopeless at cooking so the seeds of doubt set in my mind!  If that old dragon of a teacher is still alive today I would like to go up to her and shove her head into one of my cakes!  So, after that day back in 1983, I was convinced I couldn’t make pastry and if I needed to make it out would come the frozen Jus-Rol!
So, back to yesterday.  I feel a lot more confident now, thanks to more experience and the brilliance of cookery writers like Mary Berry.  I got out my food processor to start making the pastry and weighed out the ingredients hoping for the best.  I was so glad of Mary’s fab tip to slip the bottom of the tin under the rolled out circle of pastry so that it was much easier to put in the tin, also the chilling of the pastry I followed to the letter. I also warmed a baking tray up in the oven and it did make a difference!
My biggest mistake was by my only loose bottomed and fluted tart tin was far too big. It is a lovely tin which I bought from a Jamie Oliver at home party a couple of years back, but Mary’s recipe states you need an 18cm tin, mine was about 21cm. This of course affected the amount of pastry I had to play with even though I stuck to the amount of 150g needed to keep back for the lattice top.  
When the pastry was put into the tin I noticed in a couple of places the pastry didn’t reach to the top of the tin.  The filling also didn’t come right to the top of the pastry case.  When it came to putting the lattice on the top, I found that the lattice strips just wouldn’t stretch enough, so I gave up after three attempts.  In the end, being as it’s nearly Halloween I decided to add some mini Halloween shapes from some tiny cutters I had bought last week.  These were quickly brushed with beaten egg and placed on top of the tart.
Once the tart was in the oven I started to get nervous again, what if it burned like last time? I hovered anxiously round by the cooker hoping and praying.
My treacle tart as made from the Great British Bake Off Showstoppers book, sliced up and ready for some pouring cream.  Some of the beaten egg was a bit clumpy on it, sadly.
What’s more I didn’t have a soggy bottom this time, which was a first for me!
Would I bake it again? Oh yes, but I could do with learning how to adapt the quantities to fit my tin to save me going out to buy another.  However, the tart tasted fantastic according to everyone else and went down well at our family meal along with a chocolate hazelnut cake which my daughter had made.
Neat edges are not really my strong point but it was a far cry from the wet and grey pastry of my teenage pastry experience.

Happy Baking!
Sam xx

Say It With Cake- A Chocolate Celebration Cake

Last week I was given an order for a chocolate birthday cake which had to incorporate the birthday girl’s favourite swee.  ts on top- Skittles!  I know my daughter buys them from time to time and I used to like them but not now, I’m definitely a Maltesers girl!

I was racking my brains and thinking how I could make the cake look special without just having a load of Skittles chucked on the top willy nilly and came across the idea of the cake being turned into a present.  I had a spare packet of yellow Regalice sugarpaste in the cupboard leftover and thought they could make the bow for the top of the cake.

I am all for the cake tasting good as well as looking good and was thinking about the chocolate recipe I could use.  A couple of days earlier I was looking through my new copy of Edd Kimber’s new book “Say It With Cake” and came across a wacky looking cake that looked like a large custard pie splat on the top of it.  The cake inside was a yummy looking chocolate cake which in fact contained coffee as well.  I thought, “That’s the one!” and I knew I had to bake that recipe to suit the present cake.

Edd Kimber’s brand new second book “Say It With Cake”

Last Saturday morning I started baking the cake after I had been out walking the dog, cleaned and prepped the kitchen for baking and immediately went into relaxation mode.  I love it when I have the TV or Radio 2 in the background, my hubby and kids popping in or out and I was feeling really happy.

The coffee taste in the cake was incorporated by mixing strong coffee with some cocoa powder into a paste. I then let this cool, then whisked eggs and sugar together using my hand blender with the whisk attachment. I couldn’t be bothered to get the KitchenAid out of the box in the cupboard.  The other ingredients were swiftly added and then the gorgeous looking and smelling mixture was divided between two sandwich tins.

Once the cake was baked and cooling on the rack, I made up the ribbons and bow and left this to harden on a plastic mat.  The cake turned out onto the rack beautifully and it rose well, I love a really good layer cake with depth to work with when decorating.  The cake would then later be filled and coated with the chocolate ganache.

By this time it was late morning and my mum was due to arrive. I needed to get on with a few chores before she arrived and the kids and hubby had gone out leaving me to wait for my mum.  We agreed we would have lunch in Harrogate, I would get a few things in town I needed and then come home to finish the cake off as the customer was going to come at 6.30 for it.  I had to work like lightening!

Later on that afternoon I made up the chocolate ganache carefully and thankfully it was perfect spreading consistency.  Sometimes it has gone grainy on me and I have to start again but luckily this time it was fine.
I spread it on one of the cakes then sandwiched them together before decorating the top and the sides.
Once this was on the cake I had to work quickly to put the ribbons, bow and all the Skittles on top.  I was pleased with the result and thankfully the customer loved it too, she gave me a hug when she saw it.

Chocolate Celebration Skittles Cake.

Top view of the Skittles Cake.

Happy Baking!

Love Sam xx