Tasty Bakes from Mummy Badger

Recipes that are bad for your health, but good for the soul, straight from Mummy Badger's kitchen

[bakingbadger]

Spiced pumpkin muffins Makes 24 350g butter, softened 250g golden caster sugar 6 medium eggs 150g pumpkin jam (see recipe) 350g self raising flour 2 tsp ground cinnamon 200g butter, softened 450g icing sugar 50g pumpkin jam Preheat oven to 180C & put muffin cases in 2 deep muffin trays In a large bowl, cream together the butter and sugar until light & fluffy, then beat in the eggs one at a time Mix in the spiced pumpkin jam, then gradually add the flour & cinnamon (sieve into the bowl), avoid over mixing Spoon into the muffin cases equally between 24 (approximately 5mm below the edge of each case) Bake for 20mins then leave to cool in the tray for 10 minutes before transferring to a cooling rack When the muffins are completely cooled you can decorate with the pumpkin buttercream Eat within 5 days, store in an airtight container (fine at room temperature)

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Spiced pumpkin jam Fills 7 x 8oz jam jars 1 large pumpkin (Enough to yield 700g of cooked pumpkin) 300g soft brown sugar 250g granulated sugar 1 heaped tsp mixed spice 1 heaped tsp cinnamon 1 level tsp nutmeg extract (or 1/2 grated nutmeg) Grated rind of 1 orange (optional) Preheat the oven to 160C Cut the flesh of the pumpkin, into medium chunks, brush with sunflower oil & spread evenly over 2 baking trays then bake for approximately 1 hour, turning halfway though Once the pumpkin is roasted and soft, remove any burnt edges & blend to a smooth purée, transfer to a large pan Add all the remaining ingredients and cook on the hob for 20-25mins on a medium heat. You need to stir almost continuously because the mixture tends to be a little "volcanic" Heat & stir until the mixture has thickened to a jam-like consistency You can transfer the jam immediately to jars but be careful it's very hot! Give it as gifts, put it on toast, mix into porridge or use as a baking ingredient (try my spiced pumpkin muffins recipe) Keeps for up to 2 months

[bakingbadger]

Tomato & rosemary focaccia

Perfect size for sharing at a dinner party, or makes 8 good sized sandwiches

500g Strong white bread flour

1 packet (15g) dried quick acting yeast

Pinch table salt

3 tbsp olive oil

300ml warm water

20 cherry tomatoes (cut in half)

large sprig of rosemary, separated

olive oil for drizzling

2 large pinches of rock salt

Sift the flour into a large bowl, stir in the yeast & pinch of salt, make a well in the centre.

Measure the oilve oil into the warm water & pour into the flour mixture. Mix with a wooden spoon until combined then turn out onto an oiled surface & knead for about 10 minutes (the dough needs to be nice and elastic). Put it into an oiled bowl, cover with clingfilm, and leave to rise for about an hour (or until doubled in size)

Grease and line a baking tray 20x30cm, turn out the dough onto it. Using the heel of your hands push it out until the tay is filled, cover once again with oiled cling film & leave to rise for a further 30 minutes.

Preheat the oven to 200C

Push dimples into the doucgh with your fingers & push in the tomato halves in a random order, covering the top of the focaccia. Push in the rosemary sprigs, drizzle with olive oil & sprinkle the rock salt evenly over the top.

Bake for 30 minutes until well risen and golden. Can be eaten hot or cold - I made mine into a huge ham and cheese sandwich :)

[bakingbadger]

Chocolate peanut biscotti

Makes 2 “loaves” - approximately 24 slices

75g butter, softenend

100g caster sugar

2 eggs

225g plain flour

30g cocoa powder

1tsp baking powder

150g plain chocolate, chopped

150g roasted, salted peanuts, chopped

Egg wash (made with 1 egg, beaten with a pinch of salt)

Granulated sugar for sprinkling

Preaheat the oven to 180C, grease & line 2 baking trays

Cream together the butter & sugar until light and fluffy, then beat in the eggs one at a time

In a bowl, sift together the flour, cocoa and baking powder, Stir into the wet mixture (be careful not to over-mix)

Add the chopped peanuts & chocolate until thoroughly combined, then divide the mixture in 2, shaping each piece of douch into a a long tapered loaf shape on the baking trays

Egg wash each loaf & generously sprinkle each with sugar

Bake for 30-35 minutes (until a crust has formed) then remove from the oven and turn the temperature down to 160C

After leaving to cool for 10 minutes, carve the loaves into slices approximated 1cm wide. Bake for 10-15 minutes on a wire rack suspended above a baking tray to ensure an even bake on both sides.

Once cooked, allow to cool completely. Can be stored in an airtight container for up to 1 week

[bakingbadger]

Gluten free Banana & Peanut protein bars (with vegan swaps)

Makes 12 large squares or 24 fingers (perfect for toddlers)

300g rolled oats

75g soft brown sugar (replace with honey for a healthier alternative)

2tsp baking powder

2tsp cinnamon

200g peanut butter, softened with a fork

3 very ripe bananas, mashed with a fork

3 medium eggs (replace eggs & milk with 200ml almond milk for vegan)

100ml whole milk

1tsp vanilla extract

100g Chocolate chips (optional)

Preheat the oven to 160C, grease & line a deep 20x30cm tray

Mix all the dry ingredients together in a large bowl (if exchanging honey for sugar, mix this with the wet ingredients)

Mix the remaining wet ingredients, except the chocolate chips, in a separate bowl throughly until completely combined.

Mix the wet & dry mixes together, then stir in the chocolate chips

Pour the mixture onto the lined tray, spread out evenly & smooth over with a spatula

Bake for 30 minutes

Leave to cool on the side in the tray before cutting into squares (3x4) or fingers (6x4)

[bakingbadger]

Roman style honey & date loaf (makes 2 loaves)

500g wholemeal spelt flour

1 packet fast acting dried yeast

1/2tsp salt

3tbsp runny honey

400lm warm water

1tbsp olive oil

250g chopped dates

Mix together the flour, salt & yeast in a large bowl

Dissolve the honey in the water and mix into the flour mix with a metal fork

add the olive oil & dates, continue to mix until combined

Work / knead the dough for a few minutes, then divide the mixture between 2 1lb loaf tins (the mix will be a bit wet & sticky, don’t panic, it’s supposed to be)

Leave to rise for about 30 minutes in a warm place

Bake in a preheated oven (200c) for 40-45 minutes

Turn out on to a wire rack to cool (tap the bottom, if it sounds hollow it’s cooked through)

It tastes great warm, with butter

Tip: Although I lined my tins, don’t bother, the loaves stick & it’s a bit of a pain to get off

[bakingbadger]

Lemon Drizzle Bundt Cake

For the cake:

325g plain flour

1/2tsp salt

3tsp baking powder

4 large eggs

325g Golden caster sugar

1tsp vanilla extract

Zest of 2 lemons

200ml whole milk

200g butter

To finish the cake:

250g icing sugar

Juice of 3 lemons

Zest of 1 lemon

Preheat oven to 180c. Spray a bundt tin with cake release spray (or grease lightly with butter)

In a small bowl sift the flour and mix in the salt and baking powder

In a large bowl beat the eggs with an electric hand whisk on a high speed until thickenened and light in colour (around 5 minutes). Continue whisking, adding the sugar 1 tablespoon at a time until completely combined, then beat in the vanilla & lemon zest

On a slow speed add in the dry ingredients until it forms a thick batter

Put the butter & milk in a saucepan, heat until the butter has melted without boiling, then gradually beat into the rest of the mixture

Pour the cake mixture into the bundt tin & place it on a baking tray. Put in the oven and bake for 25-30 minutes (test with a skewer to make sure it’s cooked through)

While the cake is baking mix together the lemon juice & only 150g of the icing sugar to make a sweet lemon syrup

Once baked, leave to cool in the pan. Prick holes in the base of the cake (still in the tin) and spoon over 1/3 of the lemon syrup so it soaks into the sponge. Leave the cake to cool completely

Once cool turn the cake out onto a wire rack

Mix the remaining 100g of icing sugar to make a lemon icing with a thick pouring consistency. Drizzle evenly around the top of the cake, allowing it to run down the channels. Add the lemon zest and serve

Can be kept for up to 5 days in an airtight container

[bakingbadger]

All the chocolate!

No recipe to go with this one, because inside it is just chocolate cake with white chocolate frosting, and plain sponge with milk chocolate frosting. I wanted to show how easy it is to make an impact with very little effort. You could easily make this with a plain sponge and people would still be in awe of how fancy it looks! 2 packets of cadbury fingers & 2 large bags of smarties

[bakingbadger]

Caramel Pecan Swirls

Makes 12 in a muffin tray

300g Strong white bread flour

1 packet of dried fast yeast (15g)

1/2tsp salt

40g Golden caster sugar

25g softened butter

50ml whole milk, warm

1 Medium egg

100g caramel spread (the thicker the better)

100g pecans, chopped

Egg yolk & brown sugar to glaze

Grease (line with little squares of baking paper if required) a 12 hole deep muffin tin

In a large bowl sift the flour & mix in the sugar, salt & yeast

Pour the milk into a jug and melt the butter into it, then beat in the egg, once combined add to the dry ingredients and mix together

Knead for 10 minutes on a floured surface, then put in a bowl and cover. Leave to rise in a warm place for about 90 minutes

Once the dough has doubled in size turn it out onto a floured surface and roll out into a rectangle (about 36cm x 20cm)

Spread the surface of the dough with the caramel and evenly scatter with pecans

Roll up into a long sausage and use a sharp knife to cut into 12 equal pinwheels

Push each wheel into a section of the muffin tray, and leave to rise for a further 30 minutes

Preheat the oven to 190c

Beat the egg yolk and brush the top of each wheel then sprinkle with a little brown sugar. Bake for 25 minutes and golden brown

Pop out onto a wire rack & eat warm (will keep in an airtight container for 3 days)

[bakingbadger]

Cherry Bakewell traybake

For the pastry:

120g Wholemeal spelt flour

Pinch of salt

50g Butter, cold & cubed

2tbsp whole milk, cold

For the bakewell:

75g black cherry jam

175g butter, softened

175g Golden caster sugar

3 medium eggs

1tsp almond extract

150g ground almonds

75g Self raising flour, sieved

1/2tsp baking powder

50g flaked almonds

For the pastry put the spelt flour and salt into a large bowl, and rub in the butter to make a fine breadcrumb consistency. Add the milk a little at a time until combined together. Work the pastry dough a little and form into a ball. Wrap with cling film and leave to chill for 30 minutes

Grease a traybake tin & preheat the oven to 180c 

Roll out the pastry to the same size as the tin base, line the tin with the pastry & trim so it fits the bottom exactly. Prick the pastry all over with a fork, cover with baking paper and weigh down with baking beans

Bake for 10 minutes - while cooking make the filling

For the filling cream together the butter and sugar (until light and creamy), mix in the almond extract and the eggs one at a time. Fold in the ground almonds, flour and baking powder and mix to a smooth cake batter

Remove the the base from the oven, take off the baking beans & spread the jam evenly over the base

Pour the cake batter over the jam-covered base, tap on the counter twice to bring bubbles to the surface, then scatter over the flaked almonds to cover the top

Bake for 30-35 minutes until golden on top & springy to the touch

Leave to cool in the pan, and cut once completely cooled into whatever size slice you prefer

Keep in an airtight container for 3 days

[bakingbadger]

Chocolate & Pecan biscuity oat squares

150g rolled oats

150g self raising flour

150g caster sugar

150g butter spread

2tbsp milk

2tbsp golden syrup

150g milk chocolate, chopped

100g pecan nuts, chopped

Preheat oven to 180c, grease & line a traybake tin

Sift flour into a large bowl then stir in the sugar & oats

Melt the milk, butter & syrup together in a pan until liquid, then mix into the dry ingredients a little at a time

Add the chocolate & nuts then mix thoroughly (most of the chocolate will melt, this is fine)

Tip out onto the lined tray & press down the mixture evenly

Bake for 20 minutes. When ready remove & cut into 24 squares while warm (lift the baking sheet onto a flat surface to make it easier)

Store for up to 1 week in an airtight container

[bakingbadger]

Chocolate, Coffee & Walnut Brownies

Makes 20

225g butter

150g plain chocolate (choose good quality)

2 shots espresso (or 2tsp instant coffee mixed with 2 tbsp boiling water)

4 medium eggs + 1 yolk

450g caster sugar

110g plain flour, sifted

50g cocoa powder, sifted

150g walnuts, chopped

Preheat oven to 190c, grease & line a deep 20 x 30cm tray

In a large pan melt the butter, sugar & coffee together, then remove from the heat & stir in the chocolate until completely melted

Fold in the remaining ingredients until fully combined

Pour the mixture into the lined tray and bake for 30-40 minutes, until the brownies are firm but springy

Leave to cool completely in the tin, then cut into 20 squares (4x5)

Keep in an airtight container for up to 5 days, they can also be frozen

[bakingbadger]

White Chocolate & Almond Brownies

Makes 20

225g butter

150g white chocolate

5 medium eggs

450g golden caster sugar

125g plain flour, sifted

100g ground almonds

100g flaked almonds

Preheat oven to 190c, grease & line a deep 20 x 30cm tray

In a large pan melt the butter & sugar together, then remove from the heat & stir in the white chocolate until completely melted

Fold in the remaining ingredients until fully combined

Pour the mixture into the lined tray and bake for 30-40 minutes, until the brownies are firm but springy

Leave to cool completely in the tin, then cut into 20 squares (4x5)

Keep in an airtight container for up to 5 days, they can also be frozen

[bakingbadger]

Mini Chocolate Chip Banana Bread Loaves

Makes 12 (I used square muffin cases, but you can use mini loaf tins or regular round muffin cases)

175g butter, softened

225g Golden caster sugar

3 medium eggs

3 very ripe bananas, mashed until smooth

350g self raising flour, sifted

1 1/2tsp baking powder

3tbsp whole milk

200g chocolate chips

Preheat oven to 180c and line / grease your chosen cooking items - I lined up my cases on 2 baking trays

Use an electric mixer to combine all of the ingredients together, mixing in the chocolate chips afterwards

Once fully combined, divide into 12, then bake for 45 minutes until golden & well risen. Test one with a skewer to see if it comes out clean. Leave to cool on a wire rack

Can be kept in an airtight container for 3 days

[bakingbadger]

The best Chocolate Cake ever

This chocolate cake is extra moist, and the bitterness of the espresso really brings out the richness of the chocolate

For the sponge:

200g dark chocolate (the quality is really important - choose 70%)

200g butter, cubed & room temperature

2 shots of espresso (again, good quality coffee is key, I used Costa Espresso for Tassimo)

100g self raising flour, sifted

75g plain flour, sifted

1/2tsp baking powder

400g soft light brown sugar

30g cocoa powder

3 medium eggs

100ml double cream

For the ganache:

200g dark chocolate (use the same brand as the one used in the sponge)

300ml double cream

40g golden caster sugar

Shaved white chocolate to decorate

Preheat the oven to 160c, then grease & line a 20cm deep springform cake tin

In a pan melt together the chocolate, butter & espresso

In a large bowl mix both the flours, baking powder, sugar & cocoa powder

Beat the eggs with the cream

Pour the wet ingredients in with the dry mix and combine together with a wooden spoon until smooth. It will be quite a runny mixture so don’t panic, the long bake will ensure it turns into a lovely dense texture

Pour the cake batter into the tin & bake for 90 minutes (check with a clean skewer to make sure it’s cooked through, the top of the cake should also feel firm)

Leave to cool for 10 minutes in the tin, then place on a cooling rack to cool completely. Once cool take either a cake wire or long sharp knife & divide the cake into 3 equal circles

For the ganache warm the cream & sugar together in a pan, stir thoroughly then increase the heat until almost boliling

In a separate cool bowl break the chocolate into squares & pour over the hot cream sugar mixture. Stir until melted and silky, then set to one side to cool for 10 minutes (don’t let it cool fully at this point or it won’t be easy to work with)

Using a palette knife, sandwich the layers together with the ganache, then pour the remainder over the top, smoothing off before adding the white choocolate shavings

Leave to cool completely then slice to serve

Will keep in an airtight container up to 3 days - don’t refridgerate, this will stale the cake faster

[bakingbadger]

White Chocolate, Cranberry & Almond Muffins

Makes 12

For the muffins:

300g plain flour

1tsp baking powder

100g ground almonds

Pinch of salt

200g caster sugar

80ml groundnut oil

1tsp almond extract

200ml whole milk

2 eggs

150g white chocolate chips, tossed in a little plain flour to coat (this stops them sinking)

150g dried cranberries, chopped (also tossed in flour)

Preheat oven to 180c & prepare a 12 hole deep muffin tray

In a large bowl sift together the flour & baking powder, then mix in the sugar, ground almonds & salt

In a separate bowl mix the oil, almond extract, milk & eggs, whisking until fully combined

Beat the dry and wet mixes together to make a cake batter, then stir in the flour-coated chocolate chips & cranberries

Divide the mixture into the 12 muffin cases & bake for 25 minutes

Leave to cool in the tin

Store in an airtight container for up to 5 days

[bakingbadger]

White Chocolate Cheesecake

Great no-bake cheesecake (credit to Gemma Toyne for the original recipe which I have adapted slightly for a different taste)

For the base:

150g digestive biscuits

150g ginger biscuits

150g butter, melted (I use salted for a bit of contrast)

For the topping:

300g white chocolate

65g butter

180ml whipping cream

250g full fat cream cheese

250g Marscapone cheese

Seeds from 1 vanilla pod

50g golden caster sugar

Line a 20cm round loose based tin

Smash up (or use a food processor) the biscuits and stir in the melted butter until combined. Press into the base of the tin. Refridgerate while making the topping

Melt the white chocolate & butter together, leave to cool for 10 minutes on the side

Whip the cream until thickened, then mix in the cream cheese, marscapone, vanilla seeds and sugar

Mix in the cooled butter and chocolate until thoroughtly combined, then spread evenly over the chilled base, smoothing the top over with a pallet knife

Chill for a minimum of 8 hours before serving

Keep in the fridge for 2 days or freeze straight away to use at a later date. This cheesecake is very rich, to take the edge off serve it with a raspberry compote for a bit of contrast