A really quick recipie perfect for those in a rush and small children alike as no cooking required 🙂
125g icing sugar
3 tbsp milk
Coffee essence (alternatively you could use vanilla essence or experiment with 1/2 tsp spices such as cinnamon)
Desiccated coconut (or if you don’t like coconut you could use melted chocolate or more cocoa powder)
1. Sift together the cocoa and icing sugar.
2. Add the milk and a few drops of coffee essence.
3. Roll the mixture into balls, then roll the balls in the coconut.
4. Leave them in a cool place (ideally in the fridge) for at least 1/2 hour to set.
Ingredients (for 12)
- 4 tbsp cooking oil (sunflower or peanut work best)
- 225g plain flour
- 1 tbsp baking powder
- 1 tbsp cocoa powder
- 1/2 tsp all spice
- 2 large eggs
- 175ml unsweetened orange juice
- 1 tsp grated orange rind
- 40g fresh blueberries
1. Line a muffin baking tray with either oil or paper cases
2. Sift the flour, baking powder, cocoa powder and all spice into a mixing bowl
3. In a seperate mixing bowl whisk the eggs with the oil, then add the orange juice, orange rind and blueberries, stirring gently to mix it together.
4. Pour the orange juice mixture into the bowl with the dry ingredients and stir until they are just combined
5. Divide the mixture into the muffin tray (each case should be about 2/3 full)
6. Place in a pre-heated oven at gas mark 6 (200°C/400°F) for 20 minutes, or until the muffins have risen and are a golden colour.
7. Serve immediately, or leave them on a wire rack to cool
Not everyone likes cherries and almonds so this is my take on the classic bakewell tart – enjoy!
1 block of Shortcrust Pastry (alternatively you could make your own pastry by mixing 55g margarine with 125g flour, then add a pinch of salt, as well as a couple of teaspoons of water if needed to hold it all together)
50g soft margarine
40g self raising flour
10g cocoa powder
Chocolate flakes or sprinkles to decorate
1. Set oven to Gas Mark 5 (electric 190ºC)
2. Roll out the pastry to an even thickness and cut into circles using an 8cm cutter (a cup will work just as well)
3. Line the tart tins with the discs of pastry
4. Put about 1/2 teaspoon of marmalade into each tart
5. Make the cake mixture using the all in one method
6. Put a teaspoon of the mixture into each case making sure the jam is covered
7. Bake for 15-20 minutes until the cakes are springy to touch
8. Cool on a wire rack
9. Mix icing sugar with small amounts of water and a few drops of orange essence and stir to make it the right consistency
10. Spread a bit of icing on top of each tart
11. Sprinkle a few flakes of chocolate (or sprinkles) on top of each tart to finish