Friday, 26 April 2013

Bagels #3

I've always played it fairly safe when I've made bagels before. But today I decided to experiment with the flavour. I made some plain and some cinnamon and sultana. They look and smell delicious! I didn't weigh the amount of cinnamon and sultana that I added, if I had to guess I'd say roughly 3 teaspoons and a small hand full. X Bo

Friday, 19 April 2013


I decided to try a different cookie recipe today. My friend Chloe has a lovely baking blog (http://the-dodo-bakes.blogspot.co.uk/) I thought I'd try her M&M cookies. Although, I just used just cut up milk chocolate instead of M&Ms.

250g butter, softened
50g caster sugar
100g muscavdo sugar
300g self raising flour
2 tbsp milk
200g chocolate (M&Ms or chocolate chips)


1. Preheat the oven to 160. Line two trays with baking paper.
2. Cream together the butter and sugars.
3. Stir in the flour and milk and mix together. Then add the chocolate chips.
4. Divide into 18. Place small amounts on the prepared trays.
5. Bake for 15-20 minutes. Then leave to cool.

Ta da!

And there we go! Very easy, totally delicious! Thanks, Chloe! X Bo

Wednesday, 17 April 2013

Lemon tart cont.

As promised, a photo of my follow up large lemon tart! Still got filling to spare! X Bo

Monday, 15 April 2013

Lemon Tarts

After indulging in some season 2 GBBO, I had to make this. Mary's recipe is for one big tart, I decided to make lots of little ones. I was able to make 17 tarts and I still have about two thirds of the lemon filling left. I will post the full quantities though!

Ingredients for pastry
175g plain flour
100g cold butter, cubed
25g icing sugar
1 large egg
1 tbsp icy water
For filling
5 large eggs
125ml double cream
225g caster sugar
zest and juice of 4 lemons
1. In a large bowl, mix together the flour, butter and sugar until it resembles breadcrumbs. Add the egg and water and bring together into a ball of dough. Wrap in cling film and chill for 30 minutes.
2. Lightly flour a surface and roll out the pastry. Line your flan tin or tins (if making little tarts.) Prick with a fork. Cover and chill in the fridge for 30 minutes.
3. Preheat the oven to 180. Line with baking paper and fill with baking beans. Bake for 12/15 for large, 10-12 for small. Remove the beans and paper and bake blind for a further 10 or 5 minutes until the pastry is golden and dry. Leave to cool and reduce the oven temp to 140.
4. In a large bowl, beat the eggs for the filling. Add the remaining ingredients until smooth. Fill the tart/s once the pastry is cool. Bake for 30/15 minutes until the filling is set with a slight wobble. Leave to cool.

Ta da!

I'm taking these for my friends to try at our pub quiz tonight. Had to sample one before I take them... They are delicious, if I do say so myself! Will make a big tart with the remaining filling. Photo to follow X Bo

Thursday, 4 April 2013


I've wanted to include guest authors on here for a very long time and now, it gives me great pleasure to introduce my chum Freyr's first contribution to BakingBo! Ta da! 
Freyr’s Gooey Banana Cake:
Prep - 10mins
Bake - 45mins
2lb cake tin
125g butter
150g brown sugar
1 vanilla pod or 2tsp vanilla essence
1 egg, beaten
2 bananas (the riper, the better!), mashed
190g self-raising flour
80ml milk
2tbsp golden syrup
1tbsp cocoa powder (drinking chocolate works surprisingly well too!)

Rightie. Get your oven on the go at gas mark 3 (170ÂșC) and grease that loaf tin.  Strip the vanilla pod and add the seeds to a saucepan with the butter and sugar and about 1tbsp golden syrup. If you’re using vanilla essence instead of fresh, then add that in instead. 

Stir everything together on a medium heat until it starts to melt together. This should take 2mins max. Once the butter, sugar, vanilla, and syrup have come together in the pan, remove from the heat and mix in the mashed banana, before adding the egg. Be sure to stir the egg in quickly as we don’t want it to scramble!

Next, add in the milk and flour along with some more golden syrup (if you want it to be extra gooey!) and the chocolate powder. Stir it up really well until all the flour has disappeared into the mix and transfer it to the loaf tin.

Settle the mixture in the tin and sprinkle with some more sugar for a crispy topping when it comes out of the oven. 

Bake the mix for approx. 45mins and leave to settle for 15mins when you take the cake out of the oven.Cut up the cake and serve with some nice Greek yoghurt or clotted cream ice cream for an afternoon tea treat!  - Freyr 

And there we are! I think it looks absolutely delicious! 
Hopefully this will encourage a stream of other recipes from guest bloggers coming soon! X Bo