Showing posts from 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


I decided to try a different cookie recipe today. My friend Chloe has a lovely baking blog ( )  I thought I'd try her M&M cookies. Although, I just used just cut up milk chocolate instead of M&Ms. Ingredients 250g butter, softened 50g caster sugar 100g muscavdo sugar 300g self raising flour 2 tbsp milk 200g chocolate (M&Ms or chocolate chips) Method 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

Lemon tart cont.

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

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 Method 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


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: Time: Prep - 10mins Bake - 45mins Equipment: 2lb cake tin Saucepan Ingredients: 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