I am now back at Durham - the frozen north! Made this because I have not made a cake in ages; bit of a house warming thing too. I shall try and blog as much as I can but obviously I have work to do (arhhgg) and since this is my second year, it all actually counts now!
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!
Enjoy. 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!
Everyone loves cheesecake. This is as easy as it is going to get. No gelatine or anything like that but it still works. This makes a nice light cheesecake that is perfect after a good meal. Make well in advance and ideally leave it to set overnight.
This is a fab recipe. Serve with raspberries, blackberries, plums and/or peaches and cream. Divine and easy.
We have teamed up with America! Steph, who runs MakeThatThreeDozen.com, is going to try one of my recipes and we have tried one of hers. It is delicious. You have to try it. Ingredients
Method Mix the sugars, coconut cream and peanut butter in a bowl with an electric whisk. Chuck in the yoghurt and the egg and blitz until creamy. Fold in the baking powder, flour, salt and cinnamon with a rubber spatula if you have got one. If not, don't worry too much about it. Cut your strawberries into quarters and fold into the mix. Line a baking tray with baking paper and fill it up. Pop it into the oven for about 30-40 minutes at a high temperature (180 degrees). If it looks like it is burning, cover with silver foil. Niiiiiceeeee. 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". The pancake. A favourite of everyone and anyone. The french have crêpes, which are great, but the Americans have these, which are the dogs bollocks of pancakes.
I went to New York a couple of years ago and went to this fantastic place called Bubby's for breakfast. There I had the most amazing tower of pancakes ever. This attempt, however, is not directly taken from any recipe book - this is an improvised one that just worked brilliantly. I have never actually tried pancakes this way before and I thoroughly recommend it. As you can see, it looks simply divine. The only problem with things that are absolutely full of chocolate is the potential guilt after you have eaten a whole tray load. The beauty of flapjacks is that they just don't feel so bad for you. These ones even have fruit in so they are basically healthy and one of your five a day...
I am currently doing some work in London so the whole cooking thing is becoming a bit more difficult. However, I did find time to make some chocolate brownies! This recipe comes from a book I was given many years ago; give it a go.
The brownies are nice and gooey, which is how I like them. It was my birthday at the end of june and I was given, by my housemates, a rather fabby book entitled: "Gü Chocolate Cookbook". Everything in it contains chocolate. This makes it amazing. Fullstop. This recipe is featured in it. I have, however, adapted it slightly and made it a cake, not a collection of bite sized chunks. It is quite simply brilliant. Stuffed full of white chocolate, honey and sugar, it cannot be described as one of your five a day, but this does not matter. Give it a go. You will not be disappointed. In a desperate attempt to put off packing up my room and having been suitably annoyed with the app "Yo", I have just made what I think may be the world's first double-decker cake in a cup, in a microwave.
The cake in a cup has been done countless times before (and I love it) but the idea of having two separate flavours separate, but together, in one mug was too good an idea to not do. I chose to have a peanut butter layer at the bottom and then a coffee layer at the top. I chose these seemingly bizarre flavours both because I was feeling a bit edgy and because I am seriously running out of ingredients - our fridge is looking pretty barren with only the carcasses of out-of-date yoghurts lurking deep within. Having said this, the cake was pretty fab. Substitute whatever you like. Here is how you do it! Today I attempted the "fried drop-cake" again. This is a creation I first attempted in my second term in Durham. I thought it was high time to resurrect it. However, whilst I was doing this, I had a bit of an epiphany.
The other day, to celebrate the fact that we had made it through the first year of University relatively unscathed, a group of us commandeered Pizza Express. A few of our number were particularly adventurous and chose something called a Calzone. This is essentially a normal pizza that has been folded over so it looks like a giant Cornish pasty. I decided to try to replicate this with cake. What is the somewhat dubiously named "fried drop-cake"?
I had never come across cake in a cup until this year. I can safely say that I am now a convert.
They are both a quick shot of energy as well as giving that satisfying feeling of having accomplished something. This evening I made a mint chocolate cake in a mug. It was splendid. Sometimes cake can be too rich and too dehydrating but this one was pleasantly refreshing. Here is how it is done. Hello and welcome to this, the first ever proper blog post! It is summer time and the living is easy so we decided to make a cake. Ingredients
The Method Behind the Madness 1) Cut the butter into chunks and add the sugar. Pop in a mixing bowl. |
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. |