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Showing posts from May, 2013

Lovely Cake

The cake baked for guests the week is a recipe out of the winner of BBC2's The Great British Bake Off John Whaite's Book.  It uses a lot of white chocolate which is so beautifully complimented by the raspberries.


White Chocolate & Raspberry Melting Cake




200g unsalted butter, at room temperature, cut into cubes 100g white chocolate, broken into pieces 4 large free-range eggs 200g caster sugar 200b self-raising flour 175g fresh raspberries Icing sugar for dusting
For the ganache filling 200g white chocolate 250ml double cream
 Preheat the oven to 180oc/Gas 4 Grease and line 2x20cm/8-inch round loose-bottomed cake tins. Put the butter and chocolate in a large heatproof mixing bowl above a pan of simmering water, and allow the butter and chocolate to melt together, stir occasionally.  Remove from the heat and cool for a minute or two. Add eggs and sugar to the cooled butter chocolate mix and beat with an electric mixer until formed a smooth batter.  Fold in sifted flour and raspberries. Pou…

Granola

Our breakfast granola is very popular and it's not unusual to have to bake a batch each day to keep up with demand.  After trying various recipes we have stuck with this one.

The Wolseley Granola 30g Demerara sugar 20g (about 1 tablespoon) honey 10g (about 2 teaspoons) golden syrup 20g butter 40g rolled oats 30g desiccated coconut 25g pecans 15g flaked almonds 10g pistachio nuts 10g chopped hazelnuts 10g sunflower seeds Grated zest of ½ orange ½ teaspoon vanilla essence
Preheat the oven to 150oC or gas mark 2. In a pan melt the sugar, honey, syrup and butter, until the sugar is disolved. Line a baking tray with parchment paper and tip on the dry ingredience, mix together. Pour the sweet honey mixture onto the dry ingredience and mix to coat. Bake for 35-40 mins until golden, turning the mixture every 5 mins. Serve with yogurt and fresh berries