The Great British Bake Off Christmas- Coconut Traybake.

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Coconut and Marshmallow Traybake.

 I’ve been testing a few recipes out of a favourite book of mine this month: The Great British Bake Off Christmas.  There’s been loads of different things to choose from and we’re not just limited to cakes and biscuits here.   I was tempted to have a go at Cathryn Dresser’s own recipe featured in the book, her Snowy White Coconut Traybake. Cathryn was one of the contestants on the Bake Off from the third series in 2012. I liked her and who can forget her catchphrase “Oh my giddy aunt?” Her coconut traybake is bound to be a big hit with young and old alike as you can add optional marshmallow snowmen to the top of the cake. I didn’t do this as I didn’t have any marshmallows in.  I had completely forgotten to blog about this bake as things became so hectic in the run up to Christmas.

Sunday 9th December 2017.

After dropping my son off at work and catching up on the ironing, I fancied some baking. Anything with coconut in goes down really well with me and I had the perfect excuse to use some Sugar and Crumbs Marshmallow Natural Flavoured Icing Sugar in the frosting. I thought coconut and marshmallow would work really well together. As stated in the introduction “this sweet, simple cake is a delicious treat to enjoy with your visitors during the festive season,”  Or a great recipe to try out with children as it’s so easy and fun to bake.

After preheating my oven to 170oC (fan oven) I weighed out all my ingredients and greased my traybake tin.  Butter and sugar were creamed together with my electric whisk.  After that I mixed together some sour cream, buttermilk and eggs in another bowl.  Finally, these were combined, along with some desiccated coconut.  I could have added some ground cardamom pods to the mixture but I didn’t have any.  

Once all added together I poured the mixture into the prepared tin and baked it in the oven for about 25-30 minutes.  As usual I got distracted and ended up forgetting to put the oven timer on. I went off upstairs to put some washing away and forgot I’d put the cake in the oven.  It wasn’t until I smelled coconut coming from the kitchen that I remembered! Luckily I got the cake out in time.  Aftter another half an hour or so it was ready to be flipped out of the tin. Thankfully I had no problems with that coming out and falling to bits.

The frosting or icing for the top of the traybake was a combination of butter, icing sugar and soured cream.  As I said before, I was keen to try out one of Sugar and Crumbs’ new winter flavours which was a Marshmallow one.  The ingredients were simply added together in one bowl and then spread on top of the cooled cake.  My final flourish was to sprinkle some snow themed sprinkles on top of the cake.  I thought I had some snowflake themed ones but I found some pale blue, white and lilac hundreds and thousands to decorate instead.  I could have used some more dessicated coconut and/ or some edible glitter but the other choice worked well.  

To decorate the top I found some winter themed hundreds and thousands.

I’m definitely going to add this to my baking list for next year at Christmas.  Though the coconut bake being reminiscent of snow could be linked to Christmas and winter, I think that you could bake it all year round.

Happy Baking!

Love Sam xx

Spiced Dorset Apple Traybake.

Another tried and tested favourite from Mary Berry’s “Cooks The Perfect..Step By Step” recipe book,  Mary says in the introduction: ” As well as being a good coffee or tea time cake, this makes a comforting pudding, served warm with clotted cream or creme fraiche. I often make it in Autumn when I have a glut of apples,”

This was the very reason I bake this traybake often.  I get lots of beautiful apples given to me and although we like crumbles and pies in our house, sometimes you always want to make something different.  Traybakes are great as you can use them like a pudding or a slice of cake but a little goes a long way.  I also find them so easy to make, especially if you don’t have a lot of time to bake.

My dad and step mum gave me two huge bags of apples from their tree in their garden. I’m sure they said they were Pink Lady apples.  Not only did they look really pretty on the outside, but the inside had a lovely pink hue to them too.  They always tasted delicious so I knew they would taste incredible in this bake.

I have a well used and loved Alan Silverwood traybake tin which came out of the cupboard again on this wet and cold Sunday afternoon.  It doesn’t need a lot of greasing but I used a small amount of Wilton Cake Release to stop any stubborn bits sticking to the tin.

Once all the apples were peeled, cored and cut into thin slices, I put them into a shallow dish and sprinkled them with some lemon juice to stop them going brown.

Next, I mixed together butter, light brown muscovado sugar, self raising flour, baking powder, ground cinnamon, eggs and milk into a large bowl.  So easy being an all in one method and I made sure everything was well mixed.

Now this is where I lost concentration.  I got distracted and put all the apples in a layer on the bottom of the tin and then topped them with all of the sponge mix.  In the recipe you are meant  to put half the apples on the bottom, then half the cake mixture, then to repeat it. Rather like making a lasagne!  In the end my cake turned up a bit like an upside down cake and didn’t have the defined layers that Mary Berry mentions in her “Keys To Perfection” part of the recipe.  My motto is well if it tastes fine, then who cares what it looks like?

We had Toad In The Hole for Sunday lunch followed by a slice of the traybake and a scoop of vanilla ice cream. I love the smell of apples and cinnamon as they’re cooking. Definitely an aroma of Autumn there! As the traybake was so big, the rest of it got cut up into slices and put in the freezer for my family to eat in weeks to come.

Happy Baking!

Love Sam xx

 

 

 

 

 

 

 

 

 

 

 

 

 

Cranberry, White Chocolate and Coconut Magic Bars. 

I’d had a manic few days at work so to come into the kitchen and bake was a great tonic for me.  I feel guilty every time I bake at the moment though.  I shouldn’t be doing it as eating the sugary stuff is not good for my health. But at the same time I love the process of making it. Why does baking always feel so much more exciting to me than cooking a casserole or a roast dinner?

It was a cold, damp and foggy Thursday morning last week and I was very tired.  I’d taken my son to the bus stop three miles away and gone out and walked the dog.  My warm, cosy and inviting kitchen beckoned. As I was walking across the muddy field with my dog, all I could think about was getting back home and into my kitchen.  I was thinking about some ingredients I had in the cupboard left over from Christmas. These included two bars of white chocolate and some dried cranberries.  It was a miracle that the chocolate hadn’t been nicked by the kids but then one of them is away at uni! My son has been trying to eat sensibly too.

Looking through one of my favourite cookbooks The Hummingbird Bakery Cake Days, I found the perfect recipe on page 49 for Cranberry Magic Bars.  There wasn’t a picture to accompany the recipe so I had to guess what they might look like. From looking at the ingredient list it said what I needed for the base and for the topping. So that meant it was baked in two parts. Nothing explaining it in the recipe introduction either.  I had to go on my own instincts here and worked out that the bars were made up of a shortbread type base and topped with a condensed milk, chocolate, dessicated coconut and dried  fruit concoction. Sounded scrumptious to me.

Luckily I had a tin of condensed milk in my baking stash from Christmas. Bought with the intent of using it to make fudge with, it never got used.  I also needed white chocolate, cranberries and pecans.  I didn’t have any pecans. The only nuts I had left was some flaked almonds so I put those in the recipe instead of the pecans.

I lined and greased my well loved Alan Silverwood Traybake pan and then put the made up base into the bottom of it.  This was quite a challenge.  The base had to be extremely thin and I ended up pressing it down with the back of a spoon to make it even.  It only just covered the bottom of the tin.  Into the oven it went at 150oC (fan oven) for about 15-20 minutes. I wanted the base to be a gentle golden brown.

While the base was being baked I made the topping.  This was simple enough. The condensed milk, white chocolate, cranberries, desiccated coconut and the nuts were mixed together.  I used a whole 100g bar of white chocolate chopped up instead of a bag of  white chocolate chips. I had two bars but I thought I’d save the other one for another time. The mixture was spread onto the base and back into the oven it went for about 20 minutes.

Being as I wasn’t sure what the bars were meant to look like, it was confusing. When they came out of the oven they looked a bit boring. So, to make them more enticing to eat I melted my other bar of white chocolate and piped on a lattice pattern onto the cooled bars. They smelled absolutely gorgeous and I was tempted to grab at one and eat it there and then.

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I will definitely be making these again.  I usually have a stall at my village’s Open Gardens event every May selling my cookies and cupcakes so these might end up on the stall. You never know!

Happy Baking!

Love Sam xx