Ran out of eggs so made this egg-free/no egg/eggless cake. Pretty good despite lacking key eggy ingredient! Would still recommend a proper cake if you do have eggs though. Worth putting the topping on and also make sure you cover it with foil to stop it burning. This is a recipe from a BBC Good Food community member. They also put in vanilla extract but I didn't have any. Now you know.
I think this is my new favourite one. It's super simple and delicious. Give it a go. Great for late night reading sessions!
Today I want to thank everyone who voted for Barking Baking in the Virgin Challenge; we had an amazing response and got 0ver 70 votes in just a matter of hours. Thank you! The story is not over, however! Virgin's site kept crashing (as you might have noticed) and so, realising that this cost people lots of votes, they are reopening the competition on 18th May at 10am. We have to get 549 votes to get through. I believe this is totally doable given how well we did yesterday.
So, please share the link: http://www.virginmediabusiness.co.uk/pitch-to-rich/new-things/the-barking-baking-company/ which will go live on 18th at 10am and will close at 5pm on 20th May. Get everyone in your family to sign it. It would be amazing if we got through.
NOW. Onto this rather splendid creation. Triple decker!? That's just awesome. You don't even need a whisk.
This recipe comes from the new Crumbs Family Cookbook which my grandmother very kindly got me. I can now confirm that it is fabulous and these went down a treat. The only slight change I made was to add a scoop of chocolate spread because I am obsessed!
Love this. Perfect little pudding, such an easy recipe. It is worth noting that the cake top bit is exactly the same ingredients as the crumble on this Apple Crumble only without the egg... just saying!
This is, without a doubt, one of the greatest achievements of the barking baker thus far. It is moist and delicious. It takes an hour to cook and it is worth every second. Alternatively, turn it into a chocolate chip and banana muffins - just add your favourite chocolate to the mix and pop in cupcake holders! You can also make little jars with this very similar recipe.
Do it. Get excited.
There is "nuffin like a muffin".
These are fantastic and come from a book I got in New York - "Bubby's Brunch Cookbook".
Macaroons are one of those things that everyone loves, but most people believe they cannot do. After all they are the kind of thing you might see in a brochure for a nice hotel in France somewhere....
However, this is unfounded. They are easy and unbelievably good.
Yah, I know. This sounds amazing. It is. Do it. From a really old recipe book called "Entertaining with Tovey". Have a shot at it. Who doesn't like a bit of ice cream!? You don't even need one of those fancy machines. It just freezes.
Separate the egg whites and egg yolks. We only want the yolks but hang onto the whites and you can make meringue. Beat for a good 5 minutes until they thicken.
Add the honey. Beat for another 5 minutes. Check out the photos below for consistency.
Supermarkets: places you go into with a set idea of what you are going to buy, but come out of with something totally different.
Today, I went to one and walked up and down the aisles desperately trying to locate Fennel, but emerged with glacé cherries!
To be honest I was looking for an excuse to try these. The other day, whilst I was still up in Durham, I tried to do shortbread/biscuits in the microwave but for a number of reasons these did not work as well as I had hoped and I put it partly down to the microwave (I know a bad workman blames his tools but microwave heat is different). Thus, now I have an oven on site, I thought I would give it another go!
They are brilliant. Give it a shot!
Peanut butter on toast. It sounds simple. But it isn't. People get it wrong. This upsets me.
How can you get it wrong?
Well, it is not that people get it wrong per se but some people do not get it absolutely right.
How do you make this staple of students across the world "right" I hear you say? You butter the toast lightly before you apply the peanut butter. If you don't do it, do it. You have been living a life of dry, okay-ish peanut butter on toast. With proper (salted) butter and peanut butter, it becomes oozy and lovely.
Having made my peanut butter on toast perfectly, today I made, for the first time, the coffee Weetabix cookie in the microwave.
It was fab. Read more for how to do it!
Who is The Barking Baker?
My name is Hugo Brown and I've just graduated from Durham University having studied Law.
Get behind the scenes with Barking Baking by following us on Snapchat. Just open the app and scan the image below. Username: "BarkingBaking".
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Why use this?
Think of this as an online, easy to follow, recipe book.