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Archive for the ‘Tray Bakes’ Category

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I love baking with plums, they are such an amazing colour and once cooked they are jammy, sharp and sweet all at the same time. Definitely one of my favourite fruits to eat and to bake with. So if you’re looking for a recipe to use up some plums, click here to keep reading and try this one out.

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Time for another plum recipe! I made this some time ago and was thinking about the recipe the other day, it was really delicious and I am not sure why I haven’t made it again since – probably because there is always something new to try out! Keep reading to see the recipe and how easy it is to make.

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The recipe was from a Waitrose recipe card and could easily be adapted for different fruits like peaches, apricots or even blackberries. It’s delicious on its own as a cake or warm with ice cream as a pudding, enjoy!

200g full fat cream cheese

1 tsp vanilla bean paste

3 tbsp caster sugar

4 medium eggs

175g butter softened

175g dark muscovado sugar

200g self raising flour

400g ripe plums stoned and roughly chopped

1. Pre heat the oven to 180 C, gas mark 4. Grease and line a 28 x 18cm baking tin with baking parchment making sure that the paper come up high enough around the sides.

2. In a bowl beat the cream cheese till soft. Add the vanilla bean paste, caster sugar and one of the eggs, beat using a hand held electric whisk till smooth.

3. Place the remaining eggs, butter, muscovado sugar and flour in a separate bowl. Beat for 2 mins till pale and creamy.

4. Spread half the creamed flour mixture onto the base of the tin, then dollop over half of the cream cheese mixture, spreading an uneven swirl through the base mixture. Scatter with half the plums. Spoon the remaining creamed flour mixture on top and dot with the rest of the cream cheese.

5. Scatter with the remaining plums then bake for about 45 mins until risen and just firm to touch. Leave to cool in the tin before cutting into pieces. Serve warm or cold with ice cream.

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Although this one isn’t strictly a Christmas recipe, everyone loves a chocolate brownie and these are really good, the salty pretzels add a yummy crunch and using these Christmas ones adds a festive touch. Click here to see the recipe.

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Each Christmas there’s always one recipe that stands out above the rest and this year it’s these blondies. Super gooey, nutty and a wonderful caramel flavour make these blondies really special. I cut the recipe out of Olive magazine last year as I didn’t get round to trying it, so it was top of my list this year. Click here to see the recipe.

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We have been super busy baking at home this week! So this is the first of my Christmas baking blogs, hopefully plenty more to come. I tried to pick recipes this year that the girls could help with to keep us busy at home. These were really good fun to make and look very cool too. Click here for the recipe.

The recipe was from November’s Sainsbury’s magazine – mince pie tiffin bites. We all love rocky road in our house, so this festive version will definitely be a favourite. Here is the recipe:

Mince Pie Tiffin Bites

100g skin on almonds

85g glacé cherries, quatered

55g dried cranberries

2 tbsp brandy or orange juice

125g butter

100g golden syrup

20g cocoa

Zest of 1 orange

150g dark chocolate

275g mince pies (roughly 5)

For the topping:

200g milk chocolate

3 tbsp double cream

16 chocolate covered pretzles

8 red glacier cherries

Small amount of white and black fondant for the eyes

  • Preheat the oven to 200C (180 fan). Toast the almonds for 5-10 minutes then leave to cool.
  • Put the cherries, cranberries and brandy in a small bowl and leave to soak.
  • Line a 7” round tin with baking paper
  • Put the butter, syrup, cocoa, orange zest and a pinch of salt in a large saucepan and heat gently, stirring until melted and smooth. Stir in the chopped dark chocolate and remove from the heat, leave to melt fully.
  • Stir in the brandied fruits, toasted almonds and broken up minced pies. Tip into the lined tin, spread out and allow to cool, then chill for an hour in the fridge till set.
  • Place the chocolate and cream for the topping in a heat proof bowl over a pan of barely simmering water, leave to melt, then remove from the heat and stir until smooth. Pour over the tiffin and smooth out. Allow to set.
  • Remove the tiffin from the tin and using a hot knife slice into 8 portions.
  • Melt a small amount of milk chocolate and lightly dip the top of the glacier cherry into the chocolate then stick it to the point of the slice of tiffin. Take 2 pretzels and drip the underneath of each in a small amount of chocolate and stick to the outsides of each slice of tiffin for the antlers.
  • roll out the white and black fondant and cut circles for the eyes. Using a paint brush, brush a small amount of chocolate on the back of each eye and secure in place.

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It wouldn’t be Christmas with out something gingerbread flavoured! It’s one of my favourite Christmas flavours, so I was really keen to try this recipe from Octobers Sainsbury’s Magazine. Click here to try this yummy recipe.

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PC177229.JPGOne of Rich’s favourite treats is rocky road, we even had the bottom tier of our wedding cake made from rocky road! So making a Christmas version would definitely be popular in our house. I cut this recipe out of Olive Magazine last Christmas but never got round to making it, so this year when I was looking through my recipes I added this one to the list. Click here to give this a go.

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I’ve been desperate to do some Christmas baking, but haven’t found much time with Christmas prep and having a 3 year old a new born baby! So this week while Emily was at nursery I made some time to try a few new Christmas recipes. This one looked nice and easy and perfect as a Christmas pressie for Emily’s hard working nursery staff along with a few other goodies. And of course a few slices for us too! Click here to have a look at this recipe.

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It’s always fun to try new recipes of traditional things that people have reinvented. So when I was looking through my Christmas Olive magazine and came across a gluten free baking section I was very excited to see a recipe for Stollen bars. My husband’s family love Stollen – they spent several years living in Germany where Stollen originated. This recipe is amazing and well worth baking this Christmas. Click  here to try this recipe.

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Caramel Slice

Most people know this as milllionaires shortbread. However, I’ve always called it caramel slice. It reminds me of when we were younger – when we went shopping with mum in Cambridge, sometimes she would treat us to a slice of cake at a cafe called Carringtons. I would always go for their caramel slice – for me it was the perfect combination of crunchy biscuit, smooth caramel and rich chocolate. When I found out that Sunday Baking Club were having a caramel theme last weekend this is the first thing that came to mind. Having made it, I decided to have a look on Cafe Carrington’s website to see if they still do caramel slice but discovered that it went into liquidation just over a week ago. So this caramel slice is in memory of Cafe Carrington’s and all the yummy caramel slices I had over the years. Click here to get the recipe!

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