The drawback of these delightful little cakes is you need a specialist tin eg. Madeleine Pan, Non-Stick 12 Hole. I put off getting one for ages as it seemed a bit indulgent getting a tin for just one type of little cake but I love the Bon Maman Madeleines so decided to give in and buy a tray. They are soft pillows of slightly lemony sponge with a slight crisp outer shell. I think I’ll try adding the lemon juice next time. Mary says this makes 30, it very much depends on the size of the hollow in your tray, I made 22. If I was making these for a tea party I’d buy a tray for little madeleines like this one Lakeland Silicone 24 Hole Mini Madeleine Cake & Chocolate Mould.
This recipe is from Mary Berry’s Baking Bible. If you like to bake and don’t already have this book I’d urge you to buy it and work your way through it. Her instructions are always precise and easy to follow, the results are always delicious.
- 150g (5oz) butter
- 3 large free-range eggs
- 150g (5oz) caster sugar
- 150g (5oz) self-raisng flour
- 1/2 tsp baking powder
- grated rind of 1 lemon
- Preheat the oven to 200C/400F/Gas 6.
- Melt butter in a small pan and allow to cool slightly
- Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
- Whisk together the eggs and the sugar in a bowl until frothy (you will need an electric whisk for this).
- Fold in the remaining ingredients, (your mixture should resemble batter).
- Spoon into Madeleine tray and bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through.
- Grease and flour tray and repeat until all the mixture is used up (this mixture is fine to stand for a while)
- Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten on the same day.
I remember making this soup recipe many years ago from The Dairy Book of Home Cookery and enjoying it but then forgot all about it until I decided to make onion soup today. I’d been thinking of making a French onion soup until I came across this recipe, the French onion soup will have to be for another day. This is a creamy onion soup, comfort food for cold days. I suggest you cut the onions in half before thinly slicing as rings of onion make the soup harder to eat, it also makes it easier to cut the last few slices.
- 25g/1 oz butter
- 450g/1 lb onions (approx 4 medium onions), skinned cut in half and thinly sliced
- 550ml/1 pt milk
- salt and freshly ground pepper
- 1 tbsp (20ml) cornflour
- 45ml/3 tbsps single cream (optional)
- sprig of parsley (optional)
- Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally to prevent browning. (This is known as sweating).
- Add the milk, 300ml (1/2 pt) water and seasoning and bring to the boil stirring. Reduce the heat and simmer covered for about 5minutes until the onion is tender
- Blend the cornflower with 45ml (3 tbsps) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring.
- Add the fresh cream, check seasoning and reheat without boiling.
If you want to learn how to cook curry’s Madhur Jaffrey’s Indian Cookery is the only cookbook you actually need. Whilst I used to use this book quite a lot a few years ago I’ve tended to use curry pastes a lot the last few years as they are just so easy. This recipe is my favourite way to eat spinach and would work well as a side dish for plain grilled meat as well as with a curry. I used a tsp from a jar of minced ginger for this dish which reduced preparation time. We never used to add extra water when we cooked this in the past and having added water this time I won’t be next time.
According to Madhur Jaffrey quantities below serve 4, I halved the quantities and it served 4 as a side dish.
- 1kg/2 lb spinach, washed and trimmed
- 1 large onion, peeled
- 4 tbsp ghee/vegetable oil or butter
- 1/2 – 1 fresh, hot green chili, finely chopped
- 1 tsp very finely grated, peeled fresh ginger
- about 1 tsp salt
- 1/2 tsp sugar
- 125ml/1/2 cup water (optional)
- 1/4 tsp garam masala
- If large spinach leaves cut crosswise into 1/2 inch wide strips, if small leaves you can use whole.
- Chop the onion finely.
- Heat the ghee in a large saucepan over over a medium-high flame. When hot, put in the onions. Stir fry for 3 minutes.
- Now put in the chopped spinach, green chili, ginger, salt and sugar. Stir and cook the spinach for 5 minutes (I needed to add in three lots to get it all in the pa).
- Add water and bring to a simmer. Cover tightly, turn heat to low and cook for about 5 – 10 extra minutes.
- Uncover and boil away some of the extra liquid. Sprinkle garam masala over the top and mix.
I didn’t manage to take a photo quick enough to get an uncut cake. This is only the second carrot cake I’ve ever made and to my mind this is superior to the Avoca carrot cake. It is from one of the Great British Bake-off (GBBO) tv series spin off baking books The Great British Book of Baking: 120 best-loved recipes from teatime treats to pies and pasties which is a lovely selection of truly British tea time treats. The aim of the book is to celebrate Britain’s baking heritage rather than feature recipes from contestants and as such if you only have one or two books on baking it would be a splendid choice.
This recipe contains walnuts and as you can see in the photo it is very definitely specked through with orange strands of carrot. It is a very soft cake and hard to cut tidily, since it is so soft I decided it would be too messy to go into school lunch boxes. It doesn’t taste too sweet the way some (especially commercial) carrot cakes do. One of my teens loves this cake, the other is not so sure but he will eat it.
For the Sponge
- 225g Self Raising Flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon grated nutmeg (I used ground)
- 1/2 teaspoon ground mixed spice
- 1/2 teaspoon ground ginger
- 225g soft light brown muscovado sugar
- Grated zest of 1/2 an unwaxed orange
- 100g walnut pieces
- 3 medium free-range eggs (beaten)
- 150ml sunflower oil
- 250g grated carrots (approx 3 medium carrots)
For the filling and topping
- 200g full-fat cream cheese
- 50g unsalted butter, softened (and it really does need to be soft)
- 150g icing sugar, sifted
- Grated zest of 1/2 an unwaxed orange
- 2 teaspoons of orange juice
for the cake
- Preheat the oven to 180°c
- Grease and baseline two 20.5 cm round tins
- Sift the flour, baking powder and spices into a large bowl
- Use a wooden spoon to mix in the sugar, orange zest and nuts followed by the beaten eggs, sunflower oil and grated carrots.
- When combined, divide the mixture between the two cake tins and spread evenly.
- Bake in the oven for approximately 25 minutes or until a cake tester inserted into the centre comes out clean. Turn the cakes out onto a wire rack and leave to cool.
For the icing
- Beat together all of the ingredients with a wooden spoon until very smooth and creamy. It should be of a spreadable consistency. (In warm weather you may need to cool the mixture in the fridge before using).
- Spread almost half of the mixture onto one of the cakes. Top with the second cake and spread the remainder of the mixture over the top.
- Optionally decorate the top of the cake with orange zest, walnuts or if you want to go completely over the top little marzipan carrots. I left mine plain.