Apple and Ginger Surprise Loaf

What’s the surprise? (I hear you ask)
The surprise is that I made it.
I was actually just in the kitchen making a coffee and bemoaning the lack of biscuits to go with said coffee and my eyes began to wander and before I knew what was happening I had a bowl full of cake mix in front of me.

I was going to knock up a batch of biscuits as cheeky treat, but then I noticed a banana that had seen better days loitering in the fruit bowl trying it’s best to corrupt a lonesome apple and my head decided that the best place for them was inside a cake, rather than have them join forces and ruin what was left of the innocent ginger root. Ah now ginger, that would be nice with apple….

So the mixing began in earnest and i remembered the tin of chrystallised ginger in the cupboard that I’ve been forgetting about for the last 2 months, and when I was rummaging I found a jar if ginger syrup ( left over from the chrystallising ). Then I thought this might actually turn out to be rather awesome and I really should be taking pictures for the blog, but as my camera was in the somewhere, and my iPad was charging in the somewhere else I just decided to crack on before the baking muse decided to join them. It also occurred to me that I should probably be writing this down. And measuring the ingredients rather than just chucking and sloshing.

The following is a recipe of all the things I remember putting in it, in their approximated quantities. And even if I do say so myself it’s rather delicious.

Apple & Ginger loaf.

*75g Butter (softened)
*50g Sugar
1 Egg
*275g Flour
*2 level tsp Baking powder
1 overripe Banana
**75ml Ginger Syrup
**75ml Creme Fraiche
1 Apple (peeled and diced)
**100g Chrystallised Ginger ( finely chopped )

*these ingredients I did measure
**these ingredients I didn’t, but its a good ‘guesstimate’

In a large mixing bowl cream the butter and sugar until pale and smooth.
Beat the egg and stir in gradually, adding a spoonful of flour each time you add some egg to avoid curdling. When all the egg has been stirred in , sift in the rest of the flour and baking powder and stir well.

In a smaller bowl mash the banana and mix with the ginger syrup and creme fraiche, then add this to your large bowl and stir well. The mixture should be slightly ‘gloopy’ in consistency, but not quite pourable. If it is too dry at this point add a little more creme fraiche. Now throw in the chopped apple and chrystallised ginger and mix thoroughly.

Transfer the mixture to a 2lb greased and lined loaf tin, cover the top loosely with greaseproof paper and place in an oven preheated to 170degrees. Bake for 1 hr and 15 minutes then uncover and return to the oven for 15-20 minutes. Poke a skewer or knife into the centre of the cake and if it comes out clean then it’s done. If not return to the oven for a further 10-15 minutes ( you may need to recover the top to stop it getting singed).

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Take out of the oven and leave in the tin for 15 minutes, then remove it, take off the lining paper and leave on a cooling rack for as long as you can. The longer you leave it too cool, the easier it is to slice, but if you are impatient like I am, warm chunks are more than acceptable.

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A Bientôt.

Marvellous Moreish Muffins

I haven’t actually been in the kitchen very much of late as my lovely hubby has been cooking up a succession of delicious curries and Thai dishes for us, I’m hoping he’ll guest spot here one day with his fabulous spicy pork salad but up till now he can’t be persuaded.

That said I have been allowed in to make the odd dessert or two and I have found one of the simplest and most reliable muffin recipe I’ve ever used. And this is what I’m going to share today. This is a quick bake too- no more than 30 minutes start to finish.

This is so simple and delicious that it’s great for novice bakers, kids and old hands alike, and the variety of flavours are as limitless as your imagination!

I will start by giving the plain muffin mix recipe and method then go through a few variations after. These ingredients are enough for 6 large muffins. If you happen to have run out of muffin cases then it works just as well in cupcake cases and you will get 10 ( guess how I found that out!)

Marvellous Moreish Muffins.

In a Bowl

150g Plain Flour
1tsp baking powder

In a large Jug

1 egg
60g sugar
2tbsp oil
100ml milk
1/2 tsp vanilla essence
ingredients (Now for the chocoholics amongst us if you want to make chocolate sponge as well, simply replace 25g of your flour with cocoa powder)
Mix the egg,milk, oil and sugar together in the jug.

Pour the egg mixture into the bowl gradually and mix until combined *
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Spoon mixture into cake cases and put the tray in the oven at 160C for 20 until set and cracked at the top if not quite set put back in for a further 5-10 mins
So the plain muffins are delicious, but they are well, plain so let’s have some fun!

*Just before you spoon the mixture into the cups is a great time to start being creative. You can add just about anything here, chunks of fruit, chocolate, nuts or combinations of all 3 of those things. I have found that around 100g of ‘extras’ is about right, but if you are adding things like oats or desiccated coconut you may need a tiny bit more milk as they will absorb some of the moisture in your mix.
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(Now for the chocoholics amongst us if you want to make chocolate sponge as well, simply replace 25g of your flour with cocoa powder)

Here are a few flavours I’ve already tried;
Oatmeal honey and raisin
Apple and cinnamon
Chocolate chunk
Chocolate cranberry and coconut.
Marvellous Moreish Muffins
I’m quite sure I’ll be making more, I’m already tempted for a chocolate and orange, but do let me know what flavours are your favourite.

A Bientôt