Today it is Mother’s Day here in the U.K. A day where mums, aunts, grandmothers and other significant women in our lives are celebrated. My Grandma had a hugely positive input into my upbringing. Indeed it was at her apron strings that I learned the basic fundamentals of baking, that I still employ today. The day prior to any beach trip, picnic, or family celebration, she would be found, busy baking in the kitchen. I am certain she would enjoy these Fruit Filled Butter Scones.
Afternoon Tea may consist of small cakes, pastries, finger sandwiches and other sweet or savoury nibbles. Yet it is incomplete without the inclusion of delicious scones, clotted cream and jam. Also small plates are used as it is small portions that are served. Enough to keep you going until dinner, yet not enough to spoil the main meal later in the day.
Even young children, supervised by an adult of course, can easily make these scones. Also if you choose not to have clotted cream, these are light, not dry or claggy. So, perfect to eat unaccompanied. Since both the fat and sugar levels are fairly low, they can also be enjoyed by those watching their weight. As a result, these are an the ideal treat.
Did I mention that they take approximately half an hour from make to bake. What’s stopping you 😉?
Recipe: Fruit Filled Butter Scones makes 12 scones
165mls Buttermilk – alternatively add 1tsp/5mls of lemon juice to 160mls of milk and stir. Wait 5 minutes before using.
1 Free Range Egg plus one tablespoon of milk combined for the egg wash
Method: Preheat the oven to 220C/200C fan, gas mark 7
Prior to starting line a large baking tray with baking parchment.
First of all, sift the flour, baking powder and salt together in a large mixing bowl. If using sea salt crumble straight into the bowl.
Next add in the cubed butter and rub into the flour, or cut into the flour using a pastry cutter. The mixture should resemble breadcrumbs with some pea sized lumps of butter present.
Now add in the caster sugar and mix lightly.
Make a well in the centre of the ingredients and pour in the buttermilk. Follow by mixing with a butter knife 4-5 times.
Add the sultanas and bring the scone dough together with one hand.
Tip the dough out on to a lightly floured, clean surface.
Knead the dough lightly until it forms a disc. Gently roll out the disc until it is 2.5cm/1 inch thick.
Use a 4cm/just under 2 inch deep cutter to cut out the scones. Do not twist the cutter when pushing down, as this can affect the rise.
Place each cutout scone on to the lined baking tray.
Combine leftover scone dough pat out and cut out more scones. Continue until all of the dough has been used.
Brush the top of each scone with egg wash and then place in the top of the oven to bake for 15-20 minutes.
The scones are baked when they are golden, well risen and sound hollow when tapped on the base.
As soon as they are baked remove from the oven.
Transfer the scones on to a cooling rack.
Serve slightly warm or cold. Since these scones have sultanas in, they can be eaten as is, with butter or clotted cream. Also, fresh fruit is nice served alongside. Rather than one single tea, offer a selection, including fruit teas.
Most of all serve with a smile.
If you have enjoyed these Fruit Filled Butter Scones, you may also like these:
Since creating the Mother’s Day Afternoon Tea for Steamer Trading, I have enjoyed creating small, bitesize treats. As well as being able to have a little taste of everything, afternoon tea is the perfect opportunity to share. Food, conversation, fun. Most importantly love and creating memories.
Mother’s Day will soon be upon us. Sunday March 26th 2017 here in the U.K. To help celebrate Mothering Sunday, Steamer Trading asked me to help them set up an Afternoon Tea. I jumped at the opportunity, knowing that the quality and variety of kitchen and cookware they sell is outstanding. While also confident that some easy bakes would partner perfectly with beautiful table and bakeware. See for yourself how Steamer Trading Host Mother’s Day Afternoon Tea.
Homemade cakes and treats always taste much better than shop bought. If, however, baking is an area where confidence is lacking here’s the perfect solution. Buy a few pretty cakes and then make the scones, Super Light Scones . Since this recipe is the easiest on Feasting is Fun and guaranteed to bring a smile to Mum’s face. Add a pot of luxurious clotted cream and strawberry jam to turn this Afternoon Tea into a real feast!
No Afternoon Tea is complete without a beautiful tea set. Having been sent a Burleigh Felicity Teapot I decided to start a collection. Tea cup and saucer, large dinner plate, side plate, pasta bowl and finally a sugar bowl. All bought to start my own collection. As a result of having built a whole set over time. The pattern and style have a timeless quality and style.
Within the items sent to me was this Domed Slate Cake Stand. Perfect for keeping bugs out and cakes fresh. Since the slate cake stand also stands alone, the wooden base and dome may also be used to display another tasty item. Maybe cheese and crackers. Most of all, the packaging keeps the cake stand and dome well protected between use. While the slate is sturdy and creates a solid background from which to display the cakes.
Picture above is Sophie Conran Cake Server. Highly polished, with a simple, smooth design. As beautiful sitting on the table as it is practical in serving the Heart Shaped Strawberry and Cream Victoria Sponge. Baked using the Springform Heart Tin. In addition to baking cakes, because of the springform element, this tin would be especially good for creating cheesecakes.
Bowls of fresh strawberries with both large and smaller vases of flowers enhance not only the table setting, but add to the special theme of Mother’s Day. Also, they can be wrapped up, alongside any leftover cakes and scones, for Mum to take home with her. As a result Mum receives a double treat. After all, Mother’s Day is a special day, set aside to thank Mothers.
Since I had been sent Masterclass Mini Muffin Tin, I made tiny, pixie cupcakes. Turkish Delight in flavour, their larger cupcake cousins were also baked. Impressed with the strength, non stick coating and durability of the mini muffin tin, I would definitely look to this brand for larger fairy cake and cupcake tins.
Finally, no Mum, or Afternoon Tea is complete without a touch of chocolate. Chocolate Drizzle Cake Squares are easy to make and even easier to eat!
Method: Preheat the oven to 160C/140C fan, gas mark 3.
Lightly grease, with butter a 28cm x 20cm x 5cm ( 12″ x 8″ x 2″ ) tin and line the base with baking parchment.
In a large bowl add the butter, sugar and salt. Whisk until pale and fluffy.
Next add the eggs, vanilla extract and milk. Then sift in the cocoa, flour and baking powder on top. Whisk slowly until all of the ingredients are combined.
Spoon the chocolate cake batter into the prepared tin. Smooth the batter so that it fills the tin evenly.
Place the tin in the centre of the oven and bake for 25-35 minutes.
The cake is baked when it springs back form a light touch. It will also be coming away for the sides of the tin.
Once baked remove the tin from the oven and set to one side to cool.
When the cake has cooled, tip out on to a parchment lined, flat board.
Remove the parchment from the base of the cake and for afternoon tea portions, slice the cake into 15 x 2″ (5cm) squares.
Place the cake squares on to a cooling rack that is placed over a large baking tray.
Into separate, heatproof, microwaveable bowls, break up the white and then the milk chocolate.
Place one bowl at a time into the microwave. Heat for 30 seconds at a time, stirring after each zap.
When both the white and milk chocolate are completely melted transfer into 2 medium disposable piping bags.
Start with the milk chocolate, snip the very end of the piping bag off leaving a small hole. Pipe in a zigzag pattern across all of the chocolate cake squares.
Turn the baking tray and pipe as before, except you will now be piping across the chocolate milk, forming a criss-cross pattern.
Allow the chocolate to partially set and then transfer the chocolate squares to a clean piece of baking parchment, on a tray and leave to one side to set. Note – in warmer weather it may be necessary to place in the fridge for a few minutes to allow to set.
Store in a baking parchment lined container, using parchment to separate layers.
These Chocolate Drizzle Cake Squares will last upto 4 days in an airtight container.
Different types of cake provide a beautiful setting and greater sense of variety.
While the tableware and homemade goodies look beautiful set out for Aternoon Tea, here are some added little touches that take it to the next level.
Doillies – in contrasting and complimenting colours.
Fresh flowers – placed in large and/or small vases. Clean jam jars make inexpensive vases and flowers picked from the garden can look beautiful.
Rose petals – one rose had a limping flower head. Break off the petals and scatter around the table.
Bowls of fresh fruit. Strawberries are always popular and provide balance to the cake and scones.
Cellophane bags of truffles, tied with a complimenting ribbon, add an extra wow factor.
Lastly, don’t panic. Relax, enjoy yourself and your Mum will too. If you can’t bake then buy the cakes. Afternoon Tea on Sunday 26th March is about celebrating Mother’s. Your Mum, important female figures in your life, will be thrilled and honored that you took the time to celebrate them, with Steamer Trading helping you to Host Mother’s Day Afternoon Tea.
I hope that you have enjoyed Steamer Trading Host Mother’s Day Afternoon Tea, here are some recipes you may also enjoy:
Whatever you make, bake and create to celebrate Mother’s Day, have fun enjoying you feast.
Steamer Trading provided me with the five items directy linked to their site. All opinions, views, content and photography are my own. I was not paid for writing this post. Please see my Disclosure Policy.
Who doesn’t love a cupcake? A beautifully decorated, perfectly portioned, whole cake to yourself. While I’m known for encouraging people to share, here on Feasting is Fun, that’s not a problem with cupcakes. Simply bake a batch and share them with whoever you want. These Maraschino Cherry Chocolate Drizzle Cupcakes are perfect for sharing.
Cupcakes are great for those who struggle to share. Indeed I used to not be as keen on sharing when I was younger. Nowadays, however, if you visit, knock on the door, clean the windows, etc I am more than willing to give you a cookie or cupcake. Since cupcakes come as a complete package, they are easier to share. Our window cleaners and post lady were very appreciative of these MaraschinoCherry Chocolate Drizzle Cupcakes that I gave them today.
Light sponge tinged pink with chopped maraschino cherries, topped with a swirl of frosting and a whole cherry. Dark chocolate is drizzled over the frosting. Resulting in a perfect balance of flavours. The dark chocolate tempers the sweet frosting and compliments both the cherry and almond flavours.
The unique flavour of maraschino cherries can be tasted through every single bite of these cupcakes. Adding almond extract to the frosting emphasises their flavour too. Substituting glacé cherries wouldn’t give the same result. Maraschino cherries are easily found in the supermarket. Usually near the alcoholic drinks section.
Since these cupcakes are each topped with a bright red cherry, they would also make a great ‘Red Nose Day’ bake!
Recipe: Maraschino Cherry Chocolate Drizzle Cupcakes makes 12
2tbsp Very Hot Water – from a recently boiled kettle
50g/2oz Dark Chocolate minimum 70% Cocoa
Method: Preheat the oven to 160C/140C fan, gas mark 3
First of all, line a cupcake or muffin tin with 12 cupcake cases.
Remove 12 nicely shaped, maraschino cherries from the jar and place on to kitchen towel to drain. Weigh out slightly more than 50g of cherries and place into a bowl. Tip away any excess liquid that collects in the bowl. Follow, by cutting the cherries in the bowl into small pieces and set to one side.
Next, into a large bowl add the sugar, butter and salt. Beat until pale and creamy.
Add the vanilla extract and 2 teaspoons of liquid from the cherry jar. Now beat these into the mixture.
Using the ‘all in one’ method, add the eggs to the bowl and then sift in the flour and the baking powder. Finally add the chopped cherries and gently mix the ingredients together until they are combined.
Fill each cupcake case with one dessert spoonful of cake batter.
Place the tin into the centre of the preheated oven and bake for 25-30 minutes.
The cupcakes may look a little darker than usual. This is due to a combination of the cherries in the batter and the liquid from the jar added to the cake batter.
They are fully baked when the sponge springs back from a light touch, or an inserted toothpick comes out clean.
Once baked remove the cupcakes from the oven.
Remove the cupcakes from the baking tin and place on a cooling rack.
While the cupcakes are cooling make the buttercream frosting.
Into a large bowl add butter and then sift in the icing sugar.
Next add the hot water and almond extract.
Start whisking on a very slow speed, until the butter and icing sugar have combined. Then gradually build up the whisking speed to high. Continue whisking until the frosting is pale and fluffy.
Spoon the frosting into a piping bag that has been fitted with a large star tip. I use a Wilton #1M.
Starting at the outside edge, on the top of the cupcake pipe a complete swirl. As the next swirl overlaps, lift the piping bag to bring the swirl inwards. Continue piping in swirls, finishing in the centre, by pulling the bag away. Similar to piping a Mr Whippy ice cream.
Continue until all of the cupcakes have been piped with frosting. Do not worry if there is a little buttercream left in the piping bag.
Next place a cherry on top of each cupcake.
Allow the icing to set on the cupcakes.
While the cupcakes are setting, make the chocolate drizzle.
Break up, or chop the chocolate and place into a small, heatproof, microwaveable bowl. Heat for 20 seconds at a time, in the microwave. Making sure to stir the chocolate after each heating. When the chocolate has completely melted pour into a small, disposable piping bag.
Snip the very end of the bag off and drizzle chocolate over each cupcake.
Finally, allow the chocolate to set before serving these Maraschino Cherry Chocolate Drizzle Cupcakes.
These cupcakes will last for 5 days if kept in an airtight container. However, it is doubtful, once shared that they will last that long 😉.
If you have enjoyed this recipe for Maraschino Cherry Chocolate Drizzle Cupcakes you may also like these:
Sharing baked goodies, not only makes others happy, but also keeps waistlines from expanding! While selling my own bakes is not something I ever wish to do, sharing them allows me to follow my real passion. Since that is recipe development, mixing flavours, textures, being creative, giving away baked treats actually helps me. Resulting in smiles all round!
Who doesn’t love chocolate? Not me! Yet after the festive season, well, to be truthful, unwrapping and eating another choccie, can, lose its appeal. Since wasting chocolate is an option that cannot even be considered, incorporating it into bakes and desserts seems the perfect answer. Hence, I present to you my Chocolate Hazelnut Baked Giant Doughnut.
While I used Fererro Rocher to inspire and top this bake, another Christmas chocolate was also used for the drizzling. Look away now if you love Teddy Bears, I used a whole Lindt Christmas jumper bear, melted down. To say this was an indulgent bake, would be to understate. Serving this for dessert, would, without doubt, bring about happy smiles and much excitement.
Creating a giant, baked doughnut, using silicone moulds, readily available online – mine were bought from Lakeland, makes an unusual and fun change from a sandwich cake. If however, you cannot source the moulds, this recipe can be baked in two, greased and lined 6 – 7 inch sandwich tins. Baking time will be approximately the same.
While a single, regular doughnut is perfect for one person, this giant doughnut is perfect for sharing. Since it is my belief that all food tastes better when it is shared, surely this can only be a good thing!
Method: Preheat the oven to 160C/140C fan, gas mark 3
First of all, grease the insides of the doughnut moulds with softened butter. Then place them on a baking tray, ensuring that they don’t touch. The silicone mould could easily be misshapen if pressed.
To make the batter, start by placing the butter, salt and sugar into a large bowl. Whisk/beat together until pale and creamy.
Next add all 6 eggs and the vanilla extract.
Now sift the cocoa powder, plain flour and baking powder into the same bowl.
Whisk/beat all the ingredients until they have just come together. Use a spatula to scrape down the sides of the bowl then give the batter a final mix.
Divide the batter equally between the two moulds. Finish by smoothing the surface of the batter to ensure an even bake.
Place the baking tray, with the moulds on, into the centre of the oven and bake for 35-45 minutes.
The sponge is baked when it feels firm to touch and springs back when lightly pressed.
Allow to cool for 5 minutes in the moulds and then turn the doughnut halves out on to a cooling rack. Cool completely before decorating. Since this doughnut was baked in the evening, it was stored, with baking parchment underneath and between, in an airtight container. Ready to be filled and decorated the next day.
Assembling the Giant Doughnut: First of all, pour the double cream into a large bowl and whisk until it just starts to thicken. Continue whisking slowly until it just holds its shape. Take care not to over whisk so that it becomes stiff, this will make it difficult to pipe.
Now take the half that is to be the top part of the doughnut and spread the chocolate and hazelnut spread evenly on to the flat underside.
Place the bottom half of the doughnut, flat side up, on to the plate or stand on which it is to be served.
Fill an icing bag fitted with a large star tip – I use Wilton #1M – with the whipped cream. Pipe a swirl pattern on to the bottom doughnut – as seen in the pictures. Alternatively you can spoon the cream on to the doughnut.
Place the top half of the doughnut on to the bottom half.
Pipe cream stars all around the centre, where the two halves meet. This creates a beautiful finish.
Decorating the doughnut: Break or chop the chocolate into small pieces and place into a heatproof, microwaveable bowl. Zap in the microwave for 30 seconds at a time, stirring, between each heating. As soon as the chocolate starts to melt remove the bowl and continue stirring until the chocolate is liquid.
Drizzle the chocolate, using a teaspoon, over the doughnut.
Next, working quickly before the chocolate sets, add the unwrapped Fererro Rocher to the top of the doughnut. Holding each one in place for a few seconds so that it sticks to the chocolate.
Sprinkle over the toasted, chopped hazelnuts and allow the chocolate to fully set before serving.
As soon as the chocolate is set this Chocolate Hazelnut Baked Giant Doughnut is ready to be served.
To serve, cut using a sharp knife, wiping the knife clean, between each cut, will keep the slices tidy. The sponge, whipped cream and chocolate hazelnut layers are clear to see.
Store any leftovers in an airtight container in the fridge. While best on the day assembled, this doughnut will keep for up to 2 days.
If you have enjoyed this recipe for Chocolate Hazelnut Baked Giant Doughnut you may also like these:
Since something as simple as a silicone giant doughnut mould can create such fun and show stopping desserts, I highly recommend them. Most of all, if you serve up a Giant Doughnut as dessert to dinner guests, they are not only likely to be impressed, but also inquisitive about how it is made. Certainly, the variety of bakes are as limitless as our own imagination.
Baking should be fun, creative and adventurous. Best of all, it should be shared.
In an ideal world, all food consumed by myself and our family would be homemade. Reality dictates that is not feasible. Yet certain products, made with natural ingredients make that dream, a step closer. For example the lemon curd used in my Blueberry Lemon Shortbread Cake Bars, tastes as good, if not better than that made at home. Resulting in a delicious recipe, made one stage easier by a product already available.
Creating a bake that is sturdy enough to withstand transport in a school backpack or briefcase can have its challenges. Yet, a sturdy, buttery, shortbread base ensures these bars remain intact during transit. Since hubby does not always have time for a set lunch break, knowing he has something he can munch with a coffee makes me happy. Of course, he functions better when his energy is topped up too.
There are a variety of traybakes here, on Feasting is Fun, including Lemon Drizzle Cake Bars and Macadamia Apricot Flapjacks. Some considered more ‘healthy’ than others. With respect, anything cooked at home, using good quality ingredients and made with love, is, in my opinion far better than a mass produced product with a shelf life of months!
Biting into a bar really is a taste and texture sensation for your tongue and tastebuds. Each blueberry, when baked, turns into its own little pod of jam. Yet without the added sweetness of preserves. The cake layer, moist and light contrasts beautifully with the tang of lemon and defined shortbread base. Resulting in a complete mouthful of joy with each bite.
Recipe: Blueberry Lemon Shortbread Cake Bars makes 12
Method: Preheat the oven to 160C/140C fan, gas mark 3
Line a 20cm x 28cm x 5cm (8″ x 11″ x 2″) tin with baking parchment, ensuring the parchment is higher than the sides of the tin. The tin does not need to be greased first.
Making the Shortbread Base:
Place the softened butter, salt and sugar into a large bowl. Whisk or beat until the mixture is pale and creamy.
Next, add the egg yolk and vanilla extract. Continue to beat until all ingredients are completely incorporated.
Now sift the flour into the bowl and then, using a spoon gently mix all the ingredients until they just come together.
Spoon the shortbread mixture into the lined tin and then press into an even layer using your fingers. Use a fork to prick holes, known as docking, into the shortbread. This allows any steam to escape and create a golden base.
Place the tin into the centre of a preheated oven and bake for 25 minutes. Until the top is just turning golden.
While the shortbread is baking make the sponge topping – see below for instructions.
Once baked remove the shortbread from the oven. It is important to note that the shortbread is not fully cooked at this point.
Making the Sponge Topping
While the shortbread is baking the cake batter can be made.
Into a large bowl, as before, add the butter and sugar. Whisk/beat until pale and creamy.
Next add the two eggs and continue whisking until the mixture is completely combined.
Now sift the flour and baking powder into the same bowl. Then add the blueberries and the lemon zest.
Using a metal spoon, fold the ingredients together gently, to minimise breaking up the blueberries. Set to one side.
Assembling the Blueberry Lemon Shortbread Cake Bars
Once the shortbread base is baked allow to cool for 5 minutes. Then spoon over the lemon curd, spreading so that it covers the base, yet doesn’t quite reach the edges.
Spoon over the cake batter. Dolloping it fairly evenly across the base. Finally, gently spread the batter so that it covers the base. Pay particular attention to the edges. Aiming to seal in the lemon curd, by ensuring the cake batter is in contact with the shortbread around the entire edge.
Place the tin back into the centre of the oven and bake for 40-50 minutes. The lower and longer baking results in an even bake with a flat surface.
The Blueberry Lemon Shortbread Cake Bars are baked when the top is golden in colour and is firm to touch. Once baked remove the tin from the oven and set to one side to allow to cool completely.
When completely cooled, remove the entire traybake from the tin. A fish slice or large palette knife is useful. Ease the knife under the bake, using it to lift and support as you move the traybake to a flat surface.
Using a sharp knife cut halfway through the width of the bake. Wipe the knife between each cut, this avoids spoiling the bake.
Following this first cut, now cut downwards, dividing the bake into four equal quarters.
Finally, cut each quarter into three equal sized bars.
The lemon curd is perfect in these bars.
Serve the Blueberry Lemon Shortbread Cake Bars with a cup of tea, on some cheerful china, with a smile.
Store in an airtight container. They will keep for 4 days. During warm weather, storing in the fridge is advised.
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Baking and cooking good, wholesome food for my family is very important to me. It truly is one of the ways that I show them my love. Knowing in the middle of a busy day that my hubby has something made with love, by me, to help him through. Well, it doesn’t get better than that when we are apart from each other. The oohs and aahs as each family member returns at the days end, to the comforting kitchen aromas, ensures they know that they are truly home.
Love, inquisitiveness and creating are the main motivational factors behind all of my cooking. What are yours?
Nothing smells better than the aroma of homemade bread, baking in the oven. As many of my regular readers will know, I adore making bread. Yet sometimes, time is the enemy. Especially if it’s needed for breakfast and we have run out. The solution is to bake this beautiful and delicious Cherry Bakewell Soda Bread.
An un-yeasted bread, made even easier by using a packet of Wrights Scofa Bread Mix. All this tasty loaf requires is a little mixing, shaping and popping in a preheated oven to bake. The addition of cherries and flaked almonds gives this loaf the wow factor. Especially with the almond flavour icing, temptingly drizzled over the loaf and finished with ruby red, glacé cherries.
Since this loaf takes less than 45 minutes from start to baked, it is perfect for lazy weekend breakfasts. Still, if you are in a real rush, ditch the icing and crown of cherries and serve this sliced, warm from the oven, with butter if desired.
While this bread can be made and baked in under an hour, leaving to cool allows for simple, yet stunning decoration. Thick, almond icing, draped over the rustic loaf, simply topped with jewelled cherries. Creating a sensation for the eyes as well as the palette. Cooled and sliced, I found this delicious, hearty loaf needed no further addition. Each bite full of almonds, cherries and rustic, wholemeal bread.
Method: Preheat the oven to 220C/200C fan, gas mark 7.
First of all, remove 12 whole glacé cherries and set them to one side for decoration.
Next cut all the remaining cherries in half.
Place the volume of water, as specified on the packet, into a large bowl.
Add 1 teaspoon of almond extract to the water. Swirl to mix.
Add the entire packet of Scofa Bread Mix.
Now add the cherry halves on top of the bread mix, lightly dusting them with the mix to stop them sticking together.
Reserve one tablespoon of flaked almonds for decoration and add the rest to the bowl.
Use a wooden spoon to stir the mixture until it comes together.
Tip the dough out on to a lightly floured work top and shape into a round.
Place the shaped dough on to a greased baking sheet.
Cut a deep cross into the dough, if not icing, sprinkle the remaining almonds over the bread.
Next place in the centre of a preheated oven.
Bake the bread for 30-35 minutes. Once baked it will sound hollow when rapped on the base with your knuckle. Note – this baking time is slightly longer than specified on the packet. This is due to the addition of cherries and almonds.
Once baked remove the bread from the oven and place on a cooling rack.
Note – the bread doesn’t change colour very much whilst baking.
Allow the bread to completely cool before icing and decorating.
To make the icing: Add 2 teaspoons of almond extract to the sieved icing sugar. Now add enough water, approximately one tablespoon, to the icing and stir. It should be a thick paste that can hold a figure of eight for a few seconds.
Place the cooling rack with the bread on it, over a baking tray, to catch any drips.
Start in the centre. Spoon thick icing over the bread, encouraging it to drape down over the sides of the loaf.
Continue until the bread is evenly drizzled with the icing.
Next, place the reserved cherries on top of the bread, forming a crown-like circle.
Finally, scatter the reserved almond flakes over the bread.
Set the decorated bread to one side to allow the icing to set.
Serve this delicious bread sliced, for breakfast, lunch of afternoon tea. In fact, it is perfect for anytime of the day.
Store in an airtight container. This bread is at its best when eaten wishing 24 hours of baking. That shouldn’t be too much of a problem!
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Making something different for breakfast at the weekend is a real treat. Whilst most of my baking is made from scratch, the convenience of having good quality packet mixes in the cupboard cannot be denied. Balancing time spent together as a family with, the time it takes to create a feast, is important.
Do you make breakfast more of a treat at the weekend?
After all, it is the most important meal of the day?
Chocolate Vanilla Viennese Finger Biscuits sandwiched together with a light, white chocolate ganache. These light, melt in your mouth biscuits are perfect for an Afternoon Tea treat.
The first time I made Chocolate DippedViennese Fingers was an experience, shall we say. It was relatively early on in my blog and in my wisdom I decided to set the dipped Viennese biscuits on a cooling rack!
Most of them stuck. Badly.
I had a kitchen full of broken biscuits and managed to salvage just enough for a decent photograph.
These light, meltingly delicious ChocolateVanilla Viennese Finger Biscuits are so yummy and are my wonderful hubby’s favourite.
As part of the #GBBOTwitterBakeAlong run by Jackie Heaton and Rob Allen, both amazing bakers and huge encouragers, I wanted to really make an effort. Each week will have a different theme, this week’s being biscuits.
Now we all know I am a self confessed Cookie Monster. In fact I think our whole family are. When I was younger my Grandad would bring my youngest Auntie, my sister and I a cup of tea, in bed, every morning. No one made tea like my Grandad. Anyway we would always get three biscuits, which we would swap so that we had our favourites – I still cannot understand the appeal of custard creams, but each to their own.
Ever since I was little, staying in the comfort and security of my grandparents home, that was my routine. It still is. I can miss breakfast and lunch, so long as I’ve had a cup of tea and a biscuit or cookie first thing in the morning. It is the one thing I would not choose to ever give up. It is part of my morning routine, so much so, that when I was in hospital last year see here, I would save my packet of 3 biscuits given out with the hot chocolate in the evening, so that I could have them with my morning tea.
Growing up, although my Grandma was an accomplished cook, I cannot recall her making biscuits. For me though, it was the very first skill I mastered in the kitchen. These days I tend towards lazy cookies rolled into balls, or scooped with an ice cream scoop. So to actually pipe biscuits, make a ganache and sandwich them together, well that’s a first for me – not the piping, I’ve definitely never made sandwiched biscuits.
I made and baked one batch of my ChocolateDipped Viennese Fingers and then tweaked the recipe to make a chocolate version. There’s a tiny bit more icing sugar in the chocolate finger biscuits as I wanted to offset any bitterness from the cocoa.
Tomorrow morning, I will have a luxury start to my day. A Chocolate Vanilla Viennese Finger Biscuit to accompany my morning cup of tea!
Recipe: Makes 18-24 Chocolate Vanilla Viennese Finger Biscuits
100g/4oz White Chocolate – for dipping the ends of the biscuits
100g/4oz Dark Chocolate – for dipping the ends of the biscuits
For the white chocolate ganache:
100g/4oz White Chocolate
100mls Double Cream
Method: Preheat the oven to 180C/160C fan, gas mark 4
Line 2 baking trays with non stick silicone mats or baking parchment.
Whisk the butter until it is very soft and pale – approx. 5 minutes.
Add the sifted icing sugar and vanilla extract and continue whisking for 2 minutes.
Next sift in the cocoa powder. Whisk for a further 2 minutes until the mixture is a dark, chocolatey brown colour.
Sift the corn flour, plain and self raising flour into the bowl.
Using a metal spoon mix the ingredients together until the are just combined, with no visible white streaks present.
Fit a large piping bag with a large, Wilton #1M star tip.
Fill the piping bag with the soft, chocolate biscuit dough.
Pipe 3″/7-8cm lengths of biscuit dough on to the lined baking tray.
Place both trays of piped biscuits in the centre and lower part of the oven.
Bake the biscuits for 12 minutes. They will be firm to touch and may have spread a little.
Once baked remove the biscuits from the oven and allow to cool completly on the tray.
Whilst the biscuit fingers are cooling it is worth making the White chocolate ganache that will be piped on the underside of the fingers and used to sandwich them together.
In a heatproof, microwaveable jug add the white chocolate and double cream.
Zap for 1 minute on medium power.
Remove from the microwave and stir. If there are still lumps of unmelted chocolate, pop it back in for a further 30 seconds on medium.
Stir the ganache until the melted white chocolate is fully mixed into the cream.
Whisk the ganache to cool it and continue whisking until the ganache thickens and becomes airy – today it was so warm that I wasn’t able to get the ganache to solidify.
If the weather is cool the thickened ganache can be scooped into a piping bag with a medium round tip fitted – I poured the ganache into a disposable piping bag, which I then sealed with an elastic band and I placed it into the coldest part of the fridge until it had thickened.
Whilst the ganache was cooling I melted both the dark and white chocolate in small heatproof, microwaveable bowls.
Dip the chocolate fingers into the white chocolate and the vanilla fingers into the dark chocolate. Lay the dipped biscuit fingers on to anon stick silicone mat or baking parchment.
Not all of the biscuit fingers will be dipped in chocolate, that’s fine it is nice to have a variety.
Once the ganache has firmed up to piping consistency, think buttercream, then you are ready to assemble your biscuits.
Pipe a line of white chocolate ganache down the length, flat side upper, of one biscuit.
Place a similar sized biscuit on top and set aside.
Continue until all of the biscuits are sandwiched together.
NOTE: Due to the fragile, melting nature of the Viennese biscuits, it is inevitable that some will break. I thoroughly enjoyed ‘taste testing’ the few breakages with our 2 daughters!
I ended up with 18 perfectly sandwiched biscuits.
Due to the heat I popped all the filled biscuits on to a baking tray and placed them back into the fridge to set, before taking the photographs.
To store I placed the Chocolate VanillaViennese Finger Biscuits into a shallow tin and place them back in the fridge. With temperatures set to rise over the next few days, assuming they last that long 😉, they will keep for up to 4 days in the fridge.
Serve on a pretty plate, adorned with flowers from the garden. These Chocolate VanillaViennese Finger Biscuits are perfect with afternoon tea, or morning coffee.
If you have enjoyed these Chocolate Vanilla Viennese Finger Biscuits here are some other recipes you may like:
Sitting together with friends over a mid morning coffee, or with family for afternoon tea, doesn’t have to be a formal occasion. Yet when a little extra effort is made, for example, adding the rose to the centre of the plate, it really lifts the occasion.
All food should be feasted on and enjoyed, not just eaten for the sake of it (unless circumstances, for example illness, dictate otherwise). Food shared, tastes better and eating with company can be more fun.
Make the most of what’s left of the summer to eat outside. Watching the butterflies, listening to the birds, bees and ruffling leaves of the trees, adds an extra element of fun to our feasting.
This this week just happens to be National Afternoon Tea Week. Not that we need an excuse to enjoy a good cup of tea with a little something on the side, however, I decided to get into the spirit of things and make these Monster Mint Chocolate Cookies.
Afternoon Tea is traditionally served with dainty finger sandwiches, delicate pastries, intricately decorated cakes and the like. I seem to have stamped all over tradition with these Monster Mint Chocolate Cookies!
I do not apologise for this.
For one simple reason, these cookies are really, really good.
I seem to have got out of my regular cookie baking. There was a time when I made almost all of our biscuits and cookies along with our bread. I’m still keeping up with the bread making see here, but have been remiss with baking cookies.
Sometimes I think it is good to be reminded just HOW much better homemade food is. Instead of ripping open a packet of bourbon biscuits I made these cookies this morning. Boy am I glad I did!
Deep chocolate biscuit, flavoured with peppermint extract and chunks of Elizabeth Shaw Dark Mint Chocolate Crisps throughout, make these cookies an unforgettable experience. The crunch from the mint crisps only serves to add to the variety of textures from soft cookie, melted chocolate and crisp, crunchy mint pieces.
Yep. These are pretty much Mint Chocolate Cookie perfection in plus size.
You could of course make these smaller, but I think you’d lose the thickness and density these cookies need to conceal their hidden mint chocolate delights. Besides having one Monster cookie simply stops you going back for a second one!
Recipe: Makes 14 Monster Mint Chocolate Cookies
225g/8oz Unsalted Butter softened to room temperature
1 box Elizabeth Shaw Mint Crisp Dark Chocolates – unwrapped and broken into quarters
Method: Preheat the oven to 180C/160C fan, gas mark 4
Line 3 large baking trays with baking parchment or a non stick silicone mats.
In a large bowl add the butter, sugar, salt, vanilla and peppermint extract.
Whisk/beat for a good 5 minutes until the mixture is pale and very creamy.
Add the egg yolk and continue to beat for a further 2 minutes.
Next sift in the cocoa and flour.
Add the broken mint crisp chocolates.
Mix by hand using a large spoon until everything is combined – don’t over mix or you’ll end up with tough cookies (which make be a good personality traight but not so pleasant to eat 😉).
Using a large, spring loaded ice cream scoop, scoop out mounds of delicious mint chocolate cookie dough on to lined baking trays.
Using a damp hand press lightly to flatten the cookie.
Place all three baking trays in the oven, rotating them twice during the 20 minutes baking time.
Remove from the oven after 20 minutes and allow the MonsterMint Chocolate Cookies to cool on the baking trays.
Once the Monster Mint Chocolate Cookies are cooled, make yourself a proper cup of tea and enjoy.
I have to confess, deeply chocolate cookies are not my favourite kind. In general I prefer oat/fruit combinations. These cookies though, with their refreshing, lingering minty aftertaste are utterly scrumptious. Even on a hot, Summer’s afternoon, I felt thoroughly refreshed after my tea and cookie.
I like pushing myself outside of my comfort zone. Making a cookie that isn’t necessarily my ‘cup of tea’ for the children. This time they’ll have to watch out for mum raiding the cookie jar 😉
If you have enjoyed the recipe for these Monster Mint Chocolate Cookies, here are some others you may also like:
Ooh this Strawberry Whipped Cream Giant Doughnut has been made twice now, once using regular flour and then using gluten free flour. Nobody could tell the difference! Delicious, light vanilla sponge, sandwiched with strawberry jam, whipped cream and topped with chocolate piped strawberries.
Strawberry Whipped Cream Giant Doughnut perfect with fresh summer fruit.
Piping the strawberries with white and dark chocolate takes this cake to the next level in terms of prettiness. That said, beautiful, lush summer strawberries, left un piped would still look fabulous.
Having made this cake with both whipped cream and whipped buttercream, I have to say we all preferred the whipped cream. I have given quantities for buttercream in the recipe for those who prefer it.
I don’t know about you, but I love making the most of our delicious, homegrown, seasonal strawberries in summer. Yes I am guilty of buying the occasional punnet of imported ones during the colder months. With the invention of poly tunnels and huge greenhouses, we are increasingly able to buy British grown berries over a longer period. Thank you farmers!
As you can see from the photographs there is no real visual difference between the gluten free and regular Strawberry Whipped Cream Giant Doughnut. Only the size of the strawberries! The ones in the photo above were huge, which made them easier to pipe. Whereas the smaller ones were more tricky. If possible choose longer strawberries as they look more effective with the piping on. That said, I’d definitely choose flavour over size any day. The strawberries above may have been big, but they were also utterly delicious!
How do I tell if they are going to taste good? I smell them. If the punnet smells of warm summer strawberries they will taste delicious, however, if you can barely detect that delicious strawberry smell, move on as they will be bland.
Both of these giant doughnuts were made to go with afternoon tea and they were a huge hit. So, whether you are on a restricted diet or not, you can make this Strawberry Whipped Cream Giant Doughnut and feast!
300mls Cold Double Cream – alternatively for buttercream use 300g/11oz icing sugar and 150g/5oz butter and a drop of vanilla extract
50g/2oz White Chocolate
50g/2oz Dark Chocolate
Optional – edible glitter
Method: Preheat the oven to 160C/140C fan, gas mark 3
Grease both the silicone doughnut moulds thoroughly with butter. Place on a large baking tray.
Into a large bowl add the butter, sugar and salt.
Whisk/beat for a good few minutes – 5 minutes ideally – until pale and creamy.
Add in the vanilla bean paste (or extract) and beat until incorporated.
Next add all 5 eggs. Continue whisking/beating until the mixture is pale and creamy. If the mix looks as though it has split (curdled) add 1 tablespoon of the weighed flour, continue mixing and it will pull back together.
Sift in the flour (gluten free or regular) and the baking powder.
Fold in the flour until just combined.
Divide the batter equally between the 2 doughnut moulds.
These silicone doughnut moulds from Lakeland are so easy to use.
Place the baking tray into the centre of the oven and bake for 30-40 minutes.
The sponge is baked when it is a golden colour and springs back when lightly pressed – note – the gluten free doughnut was slightly paler than the regular doughnut, this is nothing to worry about.
Once baked remove the baking tray from the oven and allow the doughnuts to cool for 10 minutes before turning them out on to a cooling rack.
Whilst the doughnut’s are cooling, break up the white and dark chocolate and place into separate heatproof, microwaveable bowls. Zap until just melting and stir until completely melted. Fill 2 small disposable piping bags with each melted chocolate. Snip off the very end, leaving a small hole. Place the strawberries on baking parchment or a silicone mat placed on a baking tray (helpful if you need to move them). Pipe some with white chocolate zig zags and others the same using dark chocolate. Allow to set, in hot weather pop in the fridge for a few minutes to set.
When completely cooled place one doughnut half, flat side up on to a board or plate.
Whisk the cream (or icing sugar/butter/vanilla) until it holds its shape (or until the buttercream is pale and creamy).
Spoon the strawberry jam on to the base of the doughnut and spread so that it almost reaches the edges.
Fill a disposable piping bag, fitted with a large star tip, with the cream/buttercream.
Pipe some cream on top of the jam.
Place the other half of the doughnut, flat side down, on top of the base.
Pipe swirls of cream/buttercream around the doughnut and then pipe stars around the centre, on the side.
Top the swirls with chocolate piped strawberries and sprinkle with edible glitter.
Make sure you take a photo of your beautiful Strawberry Whipped Cream Giant Doughnut, as once it is assembled I can guarantee that it will not last long!
I have specified more strawberries in the recipe than you see on the cake. This is so that everyone gets a delicious, chocolate piped strawberry with their slice.
Served with a proper cup of tea, I can think of no better way than feasting on this delicious treat any afternoon.
I bought the giant doughnut silicone mould from Lakeland at a silly price in the sale. That said, they are so much fun, I’d happily pay full price for one!
If you have enjoyed the recipe for Strawberry Whipped Cream Giant Doughnut then you may like these too:
The idea of Afternoon Tea really appeals to me. Even if I can’t be fussed to make finger sandwiches and the like, making a treat for Sunday afternoon, where we sit down and enjoy as a family, is becoming a tradition.
Quite often I will bake the cake/giant doughnut on the Saturday, ready for icing the following day. We give a lot of the sweet treats that I make away. Primarily because as a family we love sharing, we are also conscious of our health too.
If you have family traditions I’d love to hear about them. Leave a comment for me to read in the comments section?
For for those of you who have visited Feasting is Fun before, you will be very aware of my love affair with lemons. I absolutely adore not only their tart, intense flavour, but also their ability to transform a sweet or savoury dish. After using lemon curd to create my Lemon Ripple Ice Cream, I decided to use it in a bake. Specifically this delightful LoveliestLemon Curd Cake.
A wonderfully moist, damp cake, the lemon curd injects a wonderful tartness in the centre that is balanced by the lemon swirled buttercream on top.
If you love lemons, then I’ll guarantee this LoveliestLemon Curd Cake will delight you!
Baked as a whole cake, that is then cut in two, this refreshingly flavoured cake is simple to make and decorate.
Loveliest Lemon Curd Cake with an added sprinkle of glitter.
I was sent a new cake tin to try out, so I decided on this Loveliest Lemon CurdCake. The cake batter has both finely grated lemon zest and lemon extract oil in it. I’ve given an alternative for the oil in the recipe, although I do recommend buying some if you can. It brings another level of lemonyness to the cake and unlike fresh lemon juice, does not cause any curdling of the cake batter or buttercream.
Lemons have such a sunny yellow colour that they really do bring the sunshine indoors whatever the weather!
Recipe: LoveliestLemon Curd Cake serves 8-10
You will need an 8″/20cm diameter cake tin that is 3″/7.5cm deep
275g/10oz Unsalted Butter – plus a little extra for greasing
4-5tbsp Lemon Curd – I use Waitrose luxury lemon curd – make sure you pick a tart one
For the icing:
100g/4oz Unsalted Butter
200g/7oz Sifted Icing Sugar
1/2tsp Lemon Oil – or 1tbsp Lemon Curd
2tbsp Very Hot Water from a kettle
Optional – Sprinkles and edible glitter
Method: Preheat the oven to 160C/140C fan, gas mark 3
Grease with butter and line the base of the cake tin with baking parchment. I was testing a new PushPan. I still greased and lined the tin.
Into a large bowl add the butter, salt and sugar.
Whisk/beat until pale and creamy.
Add all 6 eggs (I crack mine into a separate bowl first) and the lemon oil/substitute with 1tbsp of lemon curd if no lemon oil is available.
Sift in the self raising flour.
Mix on a low speed until just combined.
Add the finely grated zest of one whole lemon.
Mix the cake batter until just smooth – I do this by hand using a spoon.
Spoon the Loveliest Lemon Curd Cake batter into the cake tin and smooth the top.
Loveliest Lemon Curd Cake ready for the oven.
Place the cake tin into the centre of the oven and bake for 1 hour – 1 hour 15 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 1 hour 15 minutes to bake.
Once the cake is baked remove from the oven and allow to cool completely in the cake tin.
When the cake is cold remove from the tin.
With the PushPan tin I used, I simply popped the pan on to a tin of beans and pressed the sides down. The cake released from the tin very easily.
Making the lemon buttercream:
Into a large bowl add the softened butter, sifted icing sugar, lemon oil or curd and 2 tablespoons of hot water.
Whisk slowly at first, increasing in speed as the icing sugar is absorbed. Continue whisking on high for a couple more minutes until you have a pale, creamy, light buttercream.
Scoop the buttercream into a disposable piping bag fitted with a large closed star tip.
Carefully cut the cake in half horizontally, so that it becomes a sandwich cake.
Spoon enough lemon curd on to the bottom layer to cover it generously.
Place the top of the cake back on and pipe six buttercream swirls around the edge and one in the centre of the cake.
Add sprinkles and edible glitter (if using) and your Loveliest Lemon Curd Cake is ready to be sliced and served.
I do love a slice of cake for Sunday afternoon tea, or any day of the week afternoon tea, when the cake is this good!
I honestly think the pictures in this post speak for themselves. This LoveliestLemon Curd Cake bursts with lemony yellowness once cut and tastes absolutely perfect. The soft buttercream and tart lemon curd, with a deliciously moist lemon cake.
Today will not be the only time I make this cake!!
If you have enjoyed the recipe for this Loveliest Lemon Curd Cake here are some others you may also enjoy:
Whilst this Loveliest Lemon Curd Cake looks pretty with the buttercream swirls, it really is the layers of lemon flavour that make this cake so enticing.
Whatever you are making and baking in your kitchen this weekend I hope that you are having fun. As I popped a couple of slices of this yummy cake over the back fence to our neighbours, almost blinded by the glitter sparkling in the sunlight, I was reminded of how much I simply enjoy sharing.
Baking for my family, friends, neighbours, postman and postlady, random delivery drivers, makes me feel good. Why?? Because it puts a smile on someones face. The heart of this blog is to share, enjoy feasting with people and have fun whilst doing so.