Cornflake Crispies.

Chocolate Cornflake Crispies are always a popular treat with adults and children alike.

I have a new favourite recipe book. It’s actually one I bought about 5 years ago and never got round to testing out any recipes. Mary Berry’s Baking Bible is a classic which millions of people use (including me) but Annie Bell’s Baking Bible is a fabulous book. It features many classics and traditional favourites but also includes special twists and more unusual bakes that we might not have heard of.

I would like to be able to bake through the whole of the book but I don’t know if I will have chance to do this. I start off projects and then work gets busy . And life in general just takes over. So I’ll have a go and even if I bake some recipes I’ve never had a go at before, that’s a great start.

I like to use a mixture of dark and milk chocolate in my crispies.  As it was nearly Easter I chose some pretty yellow spotty pastel cupcake cases from my baking stash.

To begin with, I thought I would take one of the simplest recipes ever. One we always start off learning as children. Cornflake Crispies which Annie Bell describes as “an oldie, but a goodie, these remain a classic favourite of children, teenagers and a few grown ups. You can also make them using dark chocolate only, but the mix of milk and dark creates a good balance,” I agree, the presence of milk chocolate for children seems to work better although dark chocolate is delicious as well.

This is what I chose to use when I made Cornflake Crispies at home a few weeks ago when it was Easter. I had some Cadbury’s Mini Eggs, which to me are seriously addictive. In fact, I’m really surprised there were enough to put in the crispies to turn them into Easter nests. Usually you’re meant to use Shredded Wheat to make them into a chocolate nest but I didn’t have any in the cupboard, only cornflakes.

First, I melted a mixture of dark and milk chocolate in a microwave proof bowl, along with a small portion of butter. Once this had cooled down slightly, I folded in some cornflakes. Another version I have uses golden syrup as well but this wasn’t needed in this recipe. The chocolate I used was Tesco’s own brand and it works really well. I tend to get it in when it is on special offer.

I spooned the mixture evenly among twelve cupcake cases which I had already put inside a muffin tin. Although the crispies is a no bake recipe, and sers in the fridge I always put them into a muffin tin so that they keep their shape. Before putting in the fridge I put some mini eggs on the top of the nest.

I put the chocolate crispies into a muffin tin so that they keep their shape while they set in the fridge.
One for me with a cup of tea!

After an hour or so, the crispies had set in the fridge. We had them over the course of the Easter Weekend with cups of tea or instead of pudding. They didn’t last long. I just wish I had made double the amount!

Happy Baking!

Love Sam xx

Nostalgic Bakes from Paul Hollywood’s “A Baker’s Life”

The recent spate of snow days has made me want to stay in my warm kitchen and bake comfort food.  Never mind me trying to diet.  Forget that! When you feel cold and tired, all you want to do is to hibernate with a giant piece of flapjack in each hand!

I ended not being able to work for three days due to the snow last week but then again I wasn’t the only one.  Then again it gave me chance to catch up with jobs and to try out some recipes from Paul Hollywood’s latest book A Baker’s Life.  I had got it at Christmas last year and had my eye on several things I wanted to test out.

The book spans the five decades of Paul’s life so far from his childhood as the son of a baker in Merseyside right up to the present day as a judge on The Great British Bake Off.  Each chapter in the book concentrates on recipes from a certain time of life.  I wanted to start with the first chapter: Nostalgic Bakes from Paul’s early years.

There were loads of recipes to choose from, including traditional favourites that we would all remember from our own childhoods.  Some of the recipes are perfect for actually making with children, such as Cornflake Cakes and Jam Tarts.  As well as these, there were also recipes for bakes that your grandma or mum may have made in years gone by.  The first recipe in the book was actually called My Mum’s Ginger Biscuits.  I absolutely love ginger biscuits and they remind me of the Yorkshire Ginger Biscuits my Nana Margaret would buy.  She would never bake them as she was a walking disaster in the kitchen.  If she could buy it in Marks and Spencer’s food hall, she would have it and pass it off as her own.

Paul says in his recipe introduction: ” Not only are they a doddle to make, but they’ve got the right balance of being crispy and chewy.” The recipe was an old-fashioned melting method one, where the butter or margarine is melted in a saucepan on the hob with golden syrup and caster sugar. Then once the melted mixture was cooled enough to handle, then self raising flour and a beaten egg were added to the mixture.

The mixture was then gathered up into a ball and made into a dough.  I separated the dough into about 24 pieces and spaced them out carefully on lined baking trays.  I put two trays in the oven at a time and watched them like a hawk. They could easily burn quickly after about 10 minutes.

I always like my cookies on the chewy side and to be honest I would add tiny pieces of chopped stem ginger to the dough.  This version has the ginger flavour coming from ground ginger and wow, did my kitchen smell wonderful! I honestly don’t know how I managed to keep them from being scoffed instead of taking them into work.

When the biscuits were cooling down on the rack, I decided to have a go at another recipe from the Nostalgic Bakes chapter.  This time it was for a Tea Loaf.  I have baked countless tea loaves in my time, including my own version of a Welsh Bara Brith which recipe is featured in the second Clandestine Club Cookbook A Year Of Cake.  I can’t resist a slice of tea loaf, slathered in butter and with a cup of my beloved Yorkshire Tea.  The recipe doesn’t feature any spices or citrus fruit zest but is crammed full of raisins, sultanas and currants.  I did not have any currants but made up the difference in weight with extra sultanas and raisins.  The dried fruit had been previously soaked in some strong Yorkshire Tea and to this I added self raising flour, demerara sugar, milk and a beaten egg.

Once this was mixed up, I lined my 2 lb loaf tin with a special loaf tin liner and put it to bake in my fan oven.  I completely forgot that I also needed to bake some potato wedges to go along with the Cajun Chicken breasts cooking in the slow oven for our dinner that night.  So half way through the baking time I had to whip the oven door open and stuff the tray of wedges in on the shelf underneath the tea loaf.  Luckily they were both ready at the same time as I didn’t want the cake sinking.

I left the cake to cool on the side with the ginger biscuits and then took them along to work the following day.  I left them in the staff room and found that half the biscuits had gone along with a couple of slices of cake when I popped in at lunchtime before going home.

Next week I’m thinking of trying out some Millionaire’s Shortbread if I have time.

Happy Baking

Love Sam xx