Week One Hundred & Twenty One – Mary Berry’s Quick Granary Rolls & Chocolate Rum Cake

Week 121 and yes I confess this post is long overdue. I will explain why a little later. I delved into Mary Berry‘s Baking Bible with my hubby’s birthday in mind. He wanted to have a b-b-q with some “exotic” meats such as buffalo and I found Mary Berry’s quick granary rolls for the burger buns and her chocolate rum cake for his birthday cake- perfect.

I began with the quick granary rolls. Mary asks you to  mix all the dry ingredients together and rub the butter in with your fingers. Mary then asks you to add the milk and water mixture in a “continuous ” stream while mixing the ingredients to a dough and she suggests using a machine with a dough hook. At this point I read and re-read the recipe, Mary definitely asks you to add 3/4 pint each of tepid milk AND water. I thought this was a lot of liquid but I thought “Mary has been doing this for years and knows what she is doing”.

Mary Berry's Quick Granary Rolls

I ended up with a gloopy mess that even with the dough hook didn’t resemble anything like a dough. I added more flour- I had been using a white spelt flour that I had been given and a granary flour and added more of both until the liquid became a dough.

Dove Spelt Flour Hovis Granary Flour

Kim's dough hook

This took a long time and an awful lot of flour to achieve this. When I had got it to the dough stage, I divided it into the roll shapes and covered them to rise. I then checked on the rising to the Berry blog to see if Anneliese had struggled with this and yes, she too had the liquid issue and had to add more flour so I am glad I was not alone in this. Once the dough had proved, I baked them and even though I had to use an awful lot more flour than the recipe said, I was pleased with how they came out and the buffalo burgers tasted very nice inside these rolls. Hubby was very cheeky though and took a photo of them and said he was pleased with his wife’s baps! This was after we were laughing at one of the search terms on the blog where someone had searched for “kim’s buns”!

Kim's quick granary rolls

The second recipe was Mary Berry’s chocolate rum cake. This was for hubby’s birthday and involved two of his favourite things- chocolate and rum!  I started by breaking up an awful lot of chocolate into a bowl. As usual, Mary asks you to use dark chocolate and I compromised with 3/4 dark chocolate and 1/4 galaxy milk chocolate.. When this has melted, let it cool and whisk the egg yolks and sugar together, then add the chocolate and rum then fold in the flour and almonds.

Mary Berry's Chocolate Rum Cake

In a separate bowl, whisk the egg whites until stiff and fold into the mix and pour into the cake tin and bake. When cooked, while it cools, make the filling/icing by breaking yet more chocolate into a bowl- same mix for me, add loads of butter and stir lots. Cut the sponge in half and use this chocolate icing to sandwich the two sponges together and ice the top.

Kim's chocolate rum cake

Once this was done and set, I then decorated it for hubby’s birthday.

Hubby's birthday cake

We had a lovely b-b-q using meat ordered from the alternative meat company and their buffalo burgers were delicious. Hubby, I hope you had a lovely birthday and this blog is dedicated to you for your birthday.

happy birthday hubby

The countdown continues and has now reached ……

32

Now finally the reason this blog is so late – not long after I baked these, I went down hard with flu/norovirus and was really knocked for six with both. I was literally in bed for five days with aching muscles, fever and upset stomach.  I lost a stone in a week and even though I went back to work probably before I should, I was not up to baking or blogging.

flu

Advertisements

Week One Hundred & Twenty – Mary Berry’s Baked Apple Lemon Sponge & Wholemeal Ginger Cake

Week 120 – phew that’s a lot of baking weeks and I delved into Mary Berry‘s ever shrinking Baking Bible and found her wholemeal ginger cake and baked apple lemon sponge- another hot pudding.

Mary’s wholemeal ginger cake was a tray bake and after melting all the liquid ingredients together with the sugar, all Mary asks you to do is to then blend the liquid with the dry ingredients and bake. She does suggest you put the tray bake tin in a roasting tin and I am glad I did as mine over-spilled and would have made a mess of my oven! I set the timer and began to read what to do on the next recipe.

IMG_0549

After the pinger went, i took a lovely gingery brown sponge out of the oven and let it a cool a short while before turning it out onto a rack to finish cooling. Mary then suggests you use lemon juice and icing sugar to make the icing, I decided to go with the juice from the ginger jar and cut up some ginger to decorate it with. This ginger cake has a twist in that it has some marmalade in it and you can definitely taste the orange in this cake. This was yummy and a tray bake I would be happy to repeat.

IMG_0552

The second recipe was Mary’s baked apple lemon sponge. This is a very rich pudding involving oodles (technical term) of cream, apple slices and lemon curd.  The next step of the recipe is to make a sponge mixture which then goes on top of the apple/lemon mix.

IMG_0550

The pyrex dish then goes into the oven and bakes for about 40 minutes until the sponge is golden brown. I had to give mine another ten minutes or so as mine was still pale. Then Mary asks you to cover the dish with foil and bake for another 45 minutes or so.

I took a very lemony smelling dish out of the oven and it looked okay but smelled better. Again, like last week, it very quickly sank in the middle and didn’t look much but it tasted better than it looked. Again, I am undecided as to whether i would make this pudding again….

IMG_0551

The countdown is now ticking loudly and has reached the heady heights of….

34

As the weather has got better, my thoughts have turned to my garden and trying to get it into some kind of shape for the summer for hubby , me and the dogs to enjoy. I spent most of the day on Saturday in the garden, cutting the grass, putting in edging stones and cementing them in and laying some pieces of turf left over from the Chief Tasters garden turfing . I didn’t think I had done that much but my back is telling me otherwise….If anyone has any good tips for dealing with a sore lower back/sciatica, please tell me your secrets.

images


My poor mum is seriously struggling with a severe case of sciatica at the moment and as she is a few hours away, all I can do is support her by phone . I want to dedicate this post to my mum and hope she feels better soon x

get well soon mum

Week One Hundred & Eighteen – Mary Berry’s Death By Chocolate Cake & Swiss Roll

Week 118 and when I delved into Mary Berry‘s Baking Bible this week I was looking for appropriate birthday cake for my other mum and one of my chief tasters. Death by Chocolate definitely seemed to fit the bill!

IMG_0526

This is a seriously chocolatey cake and the first step Mary asks you to do is grease and line 2 sandwich tins. The sponge mix has a lot of cocoa powder in it as well as golden syrup and vegetable oil. I followed the step by step instructions for mixing and poured the mix into the tins and put them in the oven. When the pinger went, I took out 2 beautiful chocolate sponges and put them on the airing racks to cool. Mary then asks you to cut each sponge in half so this cake will have 4 layers….gulp.

Next step was to tackle the icing. This is where the “death” bit comes in. Mary asks you to melt 450 g or 1 lb of dark chocolate! I have said before that I really am not a fan of dark chocolate but most of my tasters are so I compromised with 3/4 dark chocolate and 1/4 milk chocolate to try and take the bitterness of the dark chocolate away. Once the chocolate has been melted, Mary then asks you to add the 200g of butter to it and allow it to melt into the chocolate…… ( cholesterol comes to mind….lol) . Mary then asks you to sandwich each layer of the cake together with this icing and then stand the cake on a wire rack and use the rest of the icing over the top and sides of the cake! I gave it a liberal covering but still had some icing left over. Mary asks you to leave it to set then decorate with coarsely grated plain and white chocolate. I must admit I ” cheated” here by buying a pot of ready mixed chocolate curls!

IMG_0532

The cake went down well and I would like to take this opportunity again to wish my other mum and one of the chief tasters a happy birthday!

mum

The second recipe was Mary’s swiss roll recipe. I have tackled some of the swiss roll recipes before with varied success. The baking part isn’t the issue it’s the rolling!

IMG_0528

The sponge is a fatless sponge and easy to make. I whisked it all together and poured it into the prepared swiss roll tin. I put it in the oven for ten minutes and while it was baking put a sheet of greaseproof paper on the side with caster sugar sprinkled on it.  Soon enough the sponge was done and I tipped it onto the prepared paper. Mary asks you to allow to cool “slightly” and then spread with jam. Slight hiccup here, my jam had grown a lovely mold on it so I quickly made some buttercream and used this instead. I rolled the cake into the roll and again , it split to my dismay but not all the way through. I sprinkled it liberally with caster sugar and took the photograph!

IMG_0529

Well the countdown has now reached 38….. so near yet so far!

38

Week One Hundred & Seventeen – Mary Berry’s Angel Sponge Cheesecake & Marmalade Cake

Week 117 and I now delve into Mary Berry‘s Baking Bible and flip back and forth through the pages looking for bakes I haven’t yet done which is getting smaller by the week!

I chose Mary’s Angel Sponge Cheesecake , I must say I haven’t really liked the baked cheesecakes that I have made and at least this one was not baked but is sounded different. Mary asks you to make a sponge first.  She asks you to beat the eggs and sugar together until it leaves a trail, then sift in the flour and fold in lightly. Put this mix in the prepared tin and bake.

Mary Berry's Angel Sponge Cheesecake

Once baked to a golden brown, allow to cool and then cut in half.

Kin's Angel Sponge

Please one half in the bottom of a deep cake tin, cut side up. Mary then asks you to make the cheesecake filling by beating the sugar and butter together, add the egg yolks , orange rind, orange juice and cheese and mix well. Whip the cream and fold into the cheese mixture, whisk the egg whites and fold them in- quite complicated! Spoon the mix into the tin onto the sponge and level, lay the other half of the sponge on top, cut side down. Cover with clingfilm and put in the fridge. Now Mary asks you to leave in the fridge for about 4 hours then remove from the tin and serve. Now after four hours, mine was nowhere near set and if I had tried to remove it, I would have had a puddle. At this point, I did what I usually do and looked at Rising to The Berry to see what Anneliese did and having read her blog, decided to leave mine in overnight. Even though I did this, when I turned mine out, it still sagged and when we tasted it, it was more like a mousse between two sponges.

Kim's Angel Sponge Cheesecake

The second recipe was Mary’s Marmalade Cake. I nicknamed it “Paddington Cake” as Paddington loved marmalade. I very carefully chopped washed and dried all the cherries this time and added them to all the other ingredients and mixed well, thankfully it was one of Mary’s all in one recipes.

Mary Berry's Marmalade Cake

I lined a loaf tin with one of my 99p Shop liners, poured the mix in and put it in the oven to bake. I did observe Mary’s warning that it you were heavy handed with the marmalade, the fruit would all sink to the bottom as it would slacken the mixture. Once baked, allow to cool and then remove from the tin and warm some marmalade and brush it over the top. I must say that despite the amount of marmalade in it and on top, it still tasted like a fruit cake, the orange didn’t come through too much.

Kim's Marmalade Cake

I had mentioned my blog might be a little late as indeed it is . This was because I was helping my chief tasters finish their garden by leveling the last bit ready for turfing. They brought a digger in and I had a go, it was great fun but harder than it looked. I was “chief skip leveller” – as in, when they dumped the earth into the skip, I made sure it was evenly distributed and the maximum space was used- with my trusty old Woolworths rake!

Kim's digger fun

I have now reached the heady countdown of…….forty

 

 

Mary’s Baking Bible has 19 sections to it and I have now completed all the recipes in the following sections:

“Cupcakes and Other Small Bakes”

” Traybakes and Flapjacks”

“Shortbreads and Bars”

“Baking for Children”

“Tarts and Pastries”

“Fruit Breads”

thumbs up

 

 

Week One Hundred & Sixteen – Mary Berry’s English Cherry Cake & Mississippi Mud Pie

Week 116 and strangely enough I find myself blogging about this bake on the same day that I actually tackled it! Wonders will never cease! I delved into Mary Berry‘s Baking Bible and found these two recipes- her English cherry cake and Mississippi Mud pie.

I began with the Mississippi mud pie. It began with crushing digestive biscuits, combining with melted butter to create the base. I always find Mary is a bit stingy in this part so I doubled the amount of biscuits and butter and I felt it was just about enough. I pressed it into the tin and got on with the next step of the recipe.

Mary Berry's Mississippi Mud pie

Mary asks you to put the chocolate, butter and water into a pan and melt gently. In another bowl, whisk six eggs (!) with the single cream and dark sugar and add the chocolate mix when melted and cooled slightly. Whisk all together, pour onto the base and cook. One word of warning, if you fancy tackling this bake, if you are using a loose bottomed tin, then stand it on a baking tray as it may leak slightly. Once baked, Mary tells you to leave it in the tin until cool. It will recede from the edges and sink/settle slightly. Once cool, add some whipped cream to the top and serve.

Kims mississippi mud pi side view

The second recipe was Mary Berry’s English cherry cake. One of the first things Mary tells you is to quarter the cherries, wash and dry thoroughly. I did all of this and covered the cherries in a fine layer of flour.

Mary Berry's English Cherry Cake

Put all the other ingredients in a bowl andmix thoroughly, then fold in the cherries so hopefully they don’t all go to the bottom. Put the mix into a lined cake tin, I chose a square one rather than Mary’s recommendation of a circular one. Bake for the recommended time.

The cake came out well but I was disappointed to see that my cherries occupied the lower half of the cake rather than being distributed evenly- must try harder!

Kim's english cherry cake

The Easter weekend is coming up but I am going to be a little busy so the bake and the blog may be a little later than the usual weekend.

The countdown has now reached the heady heights of…

42

Week One Hundred & Fifteen – Mary Berry’s Battenburg Cake & Glazed Fruit Tartlets

Week 115 and as is becoming usual, i am blogging about this bake a week behind, but I will also be blogging about this week’s bake after this so I will be all caught up if you get my meaning ..or ahead of myself even! I delved into Mary Berry‘s ever shrinking baking bible to find some recipes and found her Battenburg cake and the glazed fruit tartlets.

Mary Berry's Battenburg

I began with the battenburg cake, I think I had put off doing this recipe for so long because it’s one of the few cakes that I really don’t like but luckily my hubby and the chief tasters do. Mary asks you to do one of her all in once recipes for the cake mix- with a bit of a twist. Once the cake mix is done, put half of the cake mix into one half of the tin, then add red food dye to the rest of the mix, blend in and put the pink mix on the other side of the cake tin. I thought this would be really tricky but actually it wasn’t too bad but I was worried about how it would look when I cut into it.

KIm's battenburg mix

Mary gives you two options for the marzipan, either make your own or buy a ready made pack and I must confess that that’s exactly what i did, ready made is fine with me- I really don’t like marzipan anyway! Once the sponge was cooked and cool, Mary asks you to cut the cake into sections and put together in a checker board style, held together with warmed apricot jam. Then cover the cake with the jam and wrap in marzipan. Finally score the marzipan and hey presto- one battenburg cake. I was pleased with the way it looked but can’t tell you what it tasted like!

Kim's battenburg

The second recipe was for Mary’s glazed fruit tartlets. Mary asks you to make the pastry, put it in the fridge for half an hour then line four tartlet tins and blind bake until golden brown.

fruit tarlet

When the tartlet cases are cool, put some whipped cream in the bottom, fill with fruit- I chose strawberries and tried to make them look pretty. Finally glaze with warmed jam – now these were quite yummy!

Kim's fruit tartlet

The countdown seems to be gathering pace now and we have not got to…

44

Week One Hundred & Fourteen – Mary Berry’s Tarte Tatin & Sticky Gingerbread

Week 114 and I am actually blogging about this bake the day I baked it ( I won’t mention that I have only just completed the blog for last week’s bake!)shh

I dipped into Mary Berry‘s Baking Bible and found a lovely pudding – her Tarte Tatin and the sticky gingerbread recipe. My kitchen was going to have some lovely aromas today! I began with the Sticky Gingerbread recipe.

Mary Berry's Sticky Gingerbread

Mary asks you to put the syrups, sugar and butter in a pan and melt while weighing the other ingredients into a large bowl and mixing. Then mix all the ingredients together and pour into a traybake tin that has been lined with grease proof paper . I used my trusty Lakeland traybake foil tin and lined it with paper and popped it in the oven for about 50 minutes. The smell made our mouths water and we were delighted when the timer pinged. The difficulty was keeping everyone away from it until it was cool, cut up into squares and photographed for the blog!

Kim's sticky gingerbread

The second recipe was Mary Berry’s Tarte Tatin. Mary asks you to put the butter and sugar in a pan and melt gently, our this into the bottom of a sandwich tin or springform tin and then line with the sliced cooking apples. Top with the pastry from her recipe and bake for 20 minutes or until the pastry is golden and crisp. This is where I had a slight issue with Mary’s guide to times. I checked my tart tatin after 20 minutes, the pastry was still quite raw and the oven was up to temperature because I had already baked the gingerbread. I set the timer for another 10 minutes, then another, and another. Finally the pastry was golden and crisp rather than pale and soft. Mary then asks you to pour the juices from the tin into a small pan and heat until caramelized. Turn the tart onto a plate and pour the caramelized liquid over the tart and serve warm.

Kim's Tart Tatin

This was a lovely recipe to make and smelt gorgeous but looked messy. I looked at other tart tatin’s on Google images and was relieved to see that most looked like mine so I heaved a sigh of relief.

phew

Today is also Mother’s Day and I would like to wish my mum and my other mum a lovely day with all my love now and always.

mothers day