All posts filed under: Baking

Marmalade Muffins

Last week, I made my own marmalade for the very first time in honour of Paddington Bear. This is all well and good and I was feeling ever so clever, until I realised that I don’t know anyone else who likes marmalade (bizarrely) and so now have the stuff coming out of my ears just waiting to be used up. If there’s one thing I’ve learned in my life so far it’s this: when in doubt, make muffins, especially if it’s Christmas. I had some pecans knocking about as well left over from other Christmas food adventures so I chucked them in for the sake of it, but I think they get along quite nicely with the marmalade. These would be perfect for a casual Christmassy brunch, and a great bake to have on hand for festive visitors who hate mince pies (you know, the difficult ones). 250g plain flour 1 tsp baking powder 50g caster sugar pinch of salt 150ml milk 1 egg, beaten 25g butter 3 heaped tbsps marmalade 25g pecans, chopped roughly …

Vanilla Apple Pie Filling

I’m writing to you from day five of the slow carb diet, and I’m extremely pleased to inform you that I’ve totally stuck to it. I’ve not strayed once into disallowed foods territory. That said, I’m a little sick of eating beans every day and I can’t wait to throw myself into cheat day. This is a recipe I experimented with last weekend in the hope of making lovely Autumnal deep-filled apple pies, my attempt at cinnamon pastry was less than successful but I nailed the filling and therefore judged it to be shareable. The end result of this recipe will leave you with enough filling for six apple pies (deep-filled Mr Kipling style), go forth and bake! 5 apples, peeled and chopped into 1/2 cm squares (I used royal gala just ’cause that’s what I had in) 1 heaped tbsp vanilla bean paste 1/4 cup water 2 tbsps golden caster sugar Throw all the ingredients into a saucepan (a le creuset is ideal) and put on a low heat. Once the mixture starts to …

Rye Smiles

We’re big on oatcakes in this house, they make for a great a blank canvas to build a quick snack. We recently discovered Rude Health’s rye oaty, loved the different flavour that rye flour brought to the table and haven’t looked back since. So, when I got the urge to bake this morning I thought I’d see if I could recreate that strong flavour and dense texture myself (for a fair few pennies cheaper) and use my new and incredibly cute biscuit cutters, I love an opportunity to kill two birds with one stone. I don’t know about you, but the idea of a snack that involves both cheese and biscuits costing me just 133 calories gets me pretty excited. Not only is this snack pretty low in calories, it’s also pretty damn good for you ’cause I swapped out all the standard ingredients usually found in good old fashioned cheese and biscuits for healthy ones. Rye flour: By using rye flour instead of wheat flour, you escape 3 calories per biscuit. Yeah, OK, that’s not a …