Charity Event – “Time for Tea”

Join us for a late morning / early afternoon of tea, coffee, juice, cakes, games and more. We’re raising money for two amazing charities, and we’d love you to be a part of it.

Homemade cakes and biscuits, including:

Monkey Bread!
Lemon Drizzle!
Cupcakes!
Shortbread!

Tea, coffee and juice will also be available.

If you’re in the area, please come on down…

Tarbock Village Hall, Netherley Road, Tarbock Green nr. Prescot, Merseyside, L35 1QG

Time for Tea 2

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Lemon Drizzle

A great recipe that costs pennies to make.

I made a bit of a booboo with the recipe, but overall, it turned out great.  Afterall, making mistakes when baking makes some of the best recipes known to man.  I also burned my finger rather badly when taking the tin out of the oven, so please, please, please, be careful!

Ingredients

2 eggs

3oz self-raising flour

3oz caster sugar

3oz butter

1/2 tsp baking powder

Lemon zest from 1/2 lemon

For the drizzle

2oz caster sugar

Juice from 1/2 lemon

Method

  1. Preheat your oven to 180C / 160C for fan assisted ovens.
  2. Line your loaf tin with greaseproof paper.
  3. Combine the eggs, flour, sugar, butter, baking powder and lemon zest in a large bowl, until creamy.
  4. Pour in to your lined tin.
  5. Bake in the preheated oven for 35 minutes, or until golden brown and springy to the touch.
  6. Remove from the oven, and whilst it’s cooling, measure out your sugar for the drizzle, and stir thoroughly with the juice from 1/2 a lemon, until the sugar is fully dissolved.
  7. As soon as the sugar is dissolved, pour the mixture over the top of the still warm cake, and spread all over with the back of a metal spoon.
  8. Allow to cool completely before removing from the tin.
  9. Slice up and enjoy!

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Thumbprint Biscuits

This is such a simple recipe, and perfect for kiddies to make.  Try your hand at this frugal, and exceedingly yummy recipe.  All in all, I think it cost approximately 45p to make 12 biscuits…

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Ingredients

50g butter – softened
75g caster sugar
1 egg yolk
1 cap vanilla essence
100g plain flour
Jam / Nutella / Lemon Curd
Method
 
1. Preheat the oven to 180°C, and line your baking tray with greaseproof paper.
2. Using the back of a large, wooden spoon, cream the butter in a large bowl, then add the sugar. Continue to cream together.
3. Add the egg yolk, and vanilla essence, and continue stirring with the wooden spoon.
4. Add the flour, part by part, and combine thoroughly. When it becomes difficult to mix, get your hands in there to form a dough ball.
5. “Pinch an inch”, and roll in to ball shapes. Place on the lined baking tray.
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6. Use your thumb, and press down in the middle of each ball, creating a well.
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7. Add a teaspoon full of your jam (or Nutella / lemon curd), ensuring that the mixture doesn’t overflow too much.
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8. Bake in the oven for 15-20 minutes, or until golden brown.
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9. Remove from the oven, and allow to cool on the baking tray for approximately 5 minutes or so, before placing them on a cooling wire rack.
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10. Enjoy!!

Lemon Meringue Pie

This is the first time I have made a lemon meringue pie from scratch…

Being 37 weeks pregnant, I found this quite hard going to make, as the constant standing, and the heat in the kitchen got to me, so this whole recipe took MUCH longer than it was supposed to, but I have to sa it was worth the effort.  Not only does it look good, it also tastes good.  Just ask the hubby!!

With the ingredients in this recipe, I managed to make two whole lemon meringue pies.

Ingredients

For the pastry
  • 225g/8oz plain flour

  • 175g/6oz butter

  • 45g/1¾oz icing sugar (really!)

  • 1 large egg, beaten

For the lemon filling
  • 6 lemons, zest and juice

  • 65g/2¼oz cornflour

  • 250g/9oz caster sugar

  • 6 egg yolks

For the meringue topping
  • 4 egg whites

  • 225g/8oz caster sugar

  • 2 tsp cornflour (helps to ‘thicken’ the finished result)

Preparation method

  1. Pre-heat the oven to 180C (160C for fan assisted)
  2. First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.
  3. Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line 2x9in loose-bottomed flan tins OR foil pie/flan trays. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.
  4. Take the pastry-lined tins out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tins.
  5. Line the pastry cases with parchment and fill with baking beans OR you can use a fork to prick all over the bases (if you don’t have any baking beans). If you have used the beans, bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.  Otherwise, bake the pastry for 20 minutes, until a lovely golden colour.
  6. Remove from the oven and reduce the temperature to 170C (150C for fan assisted ovens)
  7. For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
  8. In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.

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    9.  For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.

    10.  Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a        swirl on the top of the meringue.

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    11.  Bake in the oven for about 20 minutes until the filling is completely set and the meringue is lightly golden and crisp.

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Serve warm with a blob of vanilla ice cream, or cold on its’ own…  No matter how you end up serving the finished result, enjoy!

Lemon Meringue Cupcakes – Revisited

Ingredients for the cupcakes

8oz softened butter

8oz caster sugar

2 tbsp lemon juice

4 eggs

8oz self raising flour

Method for the cupcakes

1.  Preheat your oven to 170C / 160C for fan assisted ovens.

2.  Line a cupcake tin with cases.

3.  Using an electric whisk, cream the butter until really soft and creamy.  Add the sugar and lemon juice, and continue using the electric whisk.

4.  Add the eggs, and continue beating.  Don’t worry if your mixture starts to look “curdled”.

5.  Gently fold the flour in to the mixture, using a large metal spoon, one spoon full at a time.

6.  Add two heaped teaspoons in to each paper cupcake case.  I managed to make 33 cupcakes with this quantity of mixture!!

7.  Bake in the oven for approx 30 minutes, or until golden brown.  Don’t forget to do the skewer test at the end…  The skewer should come out clean.

8.  Once the cupcakes look golden, remove from the oven, and allow to cool fully in the tin before turning them out on to a wire cooling rack.

Ingredients for the Meringues

4 egg whites

4oz caster sugar

4oz icing sugar

Method for the Meringues

1.  Preheat your oven to 130C / 120C for fan assisted ovens.  Line a baking tray with greaseproof paper.

2.  Add the egg whites to a large bowl, and using an electric whisk, beat on a slow speed for approximately 3 minutes.  When the whites start to look like they are “forming together”, turn the speed up to maximum, and beat for a further while (could take up to 10 minutes) until the egg whites start to “peak”.

3.  Gently add the sugar combination, one spoon at a time, and fold in to the egg whites using a large metal spoon.  This allows the air to remain in the mixture.

4.  Once all the sugar has been combined, scoop the mixture in to a piping bag, and “pipe” the required quantity of meringues on to the baking / greaseproof paper.  I always ensure to make more meringues than I need because some often break when they are cooked.

5.  Pop them in the oven, and allow to bake for 45 minutes.  Once the time is up, turn off the oven, but leave the meringues in there to cool fully.

Meanwhile, whilst waiting for the meringues to cool…

1.  Cut a hole in to the centre of each cupcake.  Any excess cake can be eaten 😀

2.  Scoop in a good dollop of lemon curd (Asda’s own is yummy!!).

3.  Once the meringues are cool, pop one on the top of each cake, using the lemon curd as “glue”.

Enjoy!!!

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