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  1. well dont think I have recovered yet, long lie in but still shattered after all the preparations for the fundraiser. I had intended to post some pictures but it seems to be a problem with me that when I am busy I completely forget to take any....so no pictures...next time I will comandeer a volunteer with the sole job of taking photos so we have a record of our effort.

    We do have a few of our handmade gifts left, I will post some picture tomorrow for anyone who wants to pick up some unique stocking fillers.

    We had a great afternoon and raised some cash to support our work within the community.

  2. The popularity of cup cakes hasn't deminished despite the attempts of whoppie pies and macaroons to push them off their perch. easy to bake and quick to decorate they are the perfect 'starter' product for those looking for a first step into professional baking. However there are many cakes out there that fall short on taste....all show and no substance.

    Had a request for a carrot cake recipe suitable for cupcakes so here it is

    Carrot Cup Cakes

    225g/8oz self raising flour
    110g/4oz caster sugar
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    1 egg
    200ml/7fl oz milk
    55g/2oz butter
    110g/4oz golden syrup

    2 medium sized carrots

    Method

    1. Preheat the oven to 160C/300F/Gas 3.
    2. Grate carrots, squeeze out excess juice and place carrot on a paper towel.
    3. Sieve the flour, sugar, spice and bicarbonate of soda into a large bowl.
    4. In a small pan gently heat the butter and syrup until melted.
    5. Beat the egg into the milk.
    6. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
    7. Pour in the egg and milk and stir until smooth and add carrot. The mixture will be wet.
    8. Mix well and 3/4 fill cake cases.
    9. Bake 15/20 minutes.

     


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