This is a truly wonderful waste-not recipe. I don’t make it very frequently because it uses the crumbs from a failed cake – which doesn’t happen to me very often! However, this week I have been getting used to a different oven and I ended up with a chocolate sponge which was a little too crispy around the edges…
The recipe was handed down to my friend Hannah by her mother. I had to text Hannah in a panic asking for the recipe when my chocolate cake failed, however I have since found my old copy and I think I will leave it to Hannah’s mum to instruct you.
All that I need to add is the decoration. This was done after the cake had cooled in the fridge over night, and was simply melted chocolate with raspberries and flaked almonds scattered on top.
Bread and Butter Pudding is a good old-fashioned frugal recipe, which uses up dry bread which would otherwise go to waste. The traditional recipe uses bread and butter, dried fruit, sugar, eggs and milk.
There are many little twists that can be made to this basic recipe; for this one I used Almond Milk instead of cows milk and mixed coco-powder in with the demerara sugar to make nice chocolatey layers.
- Dry sliced bread (about 1/2 loaf)
- 2 tablespoons demerara sugar
- 2 tablespoons coco powder
- 1 cup raisins
- 2 or 3 eggs (I only had 2 which was fine, but 3 would have been better)
- 1 pint almond milk
- 1 tablespoon flaked almonds
- 1 teaspoon nutmeg
Pre-heat the oven to 180oC.
Mix the sugar and coco powder in a bowl.
Place a layer of buttered bread in the bottom of your dish, as closely fitting as possible. Cover with a layer of the chocolate mixture and a sprinkle of raisins.
Repeat until you have at least three bread layers.
In a jug measure out a pint of milk and beat the eggs into it.
Pour the mixture onto the bread layers; all but the top bread layer should be covered. Add more milk if necessary.
Sprinkle flaked almonds and some nutmeg on the top and bake in the centre of the oven for about half an hour.
Easter nests; a firm family-favourite and as far as I am concerned the only good use of shredded wheat!
This recipe made nine nests.
100 g bar 70% Dark chocolate
1 tablespoon Golden syrup
25 g Butter
150 g Shredded wheat
(at least) 16 ‘mini-eggs’ or similar – I used Traidcraft little speckled eggs which are delicious and ethically sourced.
Line a muffin tin with paper cases – pretty ones if you have them.
Slowly melt the chocolate, golden syrup and butter in a bowl over boiling water. The bowl shouldn’t touch the water.
When the above is melted and combined, crumble the shredded wheat into the bowl a bit at a time and stir in until well coated with the chocolate mixture.
Spoon into the paper-cases, making a little ‘well’ in the middle for the eggs.
Place in a cool place; try not to scoff them all immediately so that the has time to chocolate set!
These Peanut Butter Biscuits are dairy free, delicious, and pretty healthy as biscuits go.
As you may be aware I have given up supermarket shopping for Lent. This has in general been a positive experience so far; however, right now when I haven’t been shopping for a few days it it is a bit of a pain because I have run out of what I usually consider to be a ‘basic’ baking ingredient – butter. Biscuits are required this evening because I have people coming over for a meeting, and having nothing to offer would be plain rude! However, every challenge is an opportunity and having successfully baked using olive oil in little cakes a few days ago I decided to trawl through my recipe books to find something I could easily adapt.
I used groundnut oil for this recipe because I happened to have some in the cupboard and I thought it made sense with the peanut butter, you can substitute in different oil if you like. Whilst on the subject of substitutions, the recipe which I (loosely) based these biscuits on asked for brown bread flour whereas I used Rye flour, again, because that is what I happened to have in the storecupboard.
Makes about 20.
- 3 tablespoons Peanut Butter
- 140 ml Groundnut Oil
- a few drops of Vanilla Essence
- 1 Egg
- 125 g / 4 oz demerara sugar
- 125 g / 4 oz White Bread Flour
- a pinch of Salt
- 1/2 teaspoon Bicarbonate of Soda
- 125 g / 4 oz Rye Flour (or wholemeal)
- 100 g Dark Chocolate, chopped
Preheat the oven to 180oC.
Whisk together the peanut butter, oil and vanilla essence and then beat in the sugar. Add the egg plus a teaspoon of flour and beat well.
Sift in the white bread flour, salt and bicarbonate of soda and fold in.
Mix in the chocolate followed by the rye flour and knead until the dough holds together.
Roll small pieces of the dough into balls and place on oiled baking tray, leaving room for spreading. Flatten with a fork in a criss-cross pattern and bake for 20 minutes. Cool on a wire rack.