RECIPES Reg Charity No. 1051023 BIRMINGHAM C I T Y M I S S I O N
Chewy Golden Syrup Cookies 100g/4oz butter 100g/4oz light brown sugar 1 tablespoon golden syrup 150g/6oz self-raising flour 85g/3oz Smarties or any other chopped up favourite chocolate bar! 1. Preheat the oven to 180 C/360 F/gas mark 4. Beat together the butter and sugar until light and creamy, then beat in the syrup. 2. Work in half of the flour, then add the rest of the flour and the Smarties, working it together with your fingers. Divide into 14 balls and place well apart on lined baking sheets. There is no need to flatten them. 3. Bake for 12 minutes until pale golden at the edges and cool. A GoodFood recipe at www.bbcgoodfood.com/recipes
Rice Krispie Cakes Plus 60g/2oz butter 3 tablespoons golden syrup 100g/4oz chocolate 85g/3oz Rice Krispies Extras, eg mini marshmallows, Smarties, chocolate drops etc 1. Gently melt the chocolate, butter and golden syrup in a saucepan. 2. In a large bowl measure out the Rice Krispies and, if you want to add something extra, put in your chosen treat too! 3. Pour the chocolate mixture into the bowl and mix thoroughly with the Rice Krispies. Spoon into 12 cupcake cases and leave to cool.
Toffee Brownies 350g/12oz dark chocolate 250g/9oz butter 3 eggs 250g/9oz dark muscovado sugar 85g/3oz plain flour 1 teaspoon baking powder 1. Preheat the oven to 160 C/320 F/gas mark 3. Line a 23cm/9in sqare tin with baking paper. Melt the butter and chocolate in a pan, stir and cool. 2. Whisk the eggs until pale, then whisk in the sugar until thick and glossy. Fold in the chocolate mixture, then stir in the flour and baking powder. 3. Pour into the tin and bake for 30-35 minutes - it will still be soft in the centre, but will firm up as it cools. 4. When cool cut into squares and eat! A GoodFood recipe at www.bbcgoodfood.com/recipes
Millionaire s Shortbread For the shortbread 170g/6oz plain flour 60g/2oz caster sugar 120g/4½oz butter For the caramel 1 (375g) tin condensed milk 2 tablespoons golden syrup 60g/2oz caster sugar 120g/4½oz butter For the topping 100g/4oz milk chocolate 1. Preheat the oven to 170 C/340 F/gas mark 4. Line a 18cm tin with greaseproof paper. 2. Rub the butter into the flour and sugar until it comes together in a dough, then press it evenly into the bottom of the tin and prick all over with a fork. Bake for 15-20 minutes until golden. 3. Put the condensed milk, syrup, sugar and butter in a pan and cook over a low heat, stirring constantly. Watch it carefully and, when it turns a deep caramel colour, pour it over the shortbread. 4. Allow to cool for half an hour and then pour over the melted chocolate. Put in the fridge for another half hour before cutting it into squares. A recipe from www.allrecipes.co.uk
Lemon Squares For the base 200g/7oz plain flour 75g/3oz icing sugar 175g/6oz butter For the filling 3 eggs 300g/11oz caster sugar 3 tablespoons plain flour 4 tablespoons lemon juice 5 tablespoons icing sugar 1. Preheat the oven to 190 C/375 F/gas mark 5. Grease and line with baking paper a rectangular 23x33cm tin. 2. Combine all the ingredients for the base and pat the dough into the tin. Bake for 20 minutes until lightly golden. 3. Whilst the base is baking, whisk together the eggs, caster sugar, flour and lemon juice until frothy and pour over the hot base. 4. Return to the oven for 20-25 minutes more - the top should be lightly golden but the middle will be like a gooey lemon curd. Cool and dust with icing sugar before cutting into squares. A recipe from www.allrecipes.co.uk
Chocolate Crunch Bars 100g/4oz butter 300g/10oz dark chocolate 3 tablespoons golden syrup 140g/5oz rich tea biscuits 12 marshmallows, quartered with scissors 2x55g bars Turkish Delight, halved and sliced 1. In a saucepan, melt the butter, chocolate and syrup and cool. Line a 17cm square baking tin with baking paper. 2.Mix together all the ingredients in the pan and pour into the tin. Chill until hard and cut into fingers. A GoodFood recipe at www.bbcgoodfood.com/recipes
Mocha Vanilla Cupcakes 240ml/8½floz full fat milk 15g/½oz cocoa powder 5g instant espresso powder 80g/3oz butter 280g/10oz caster sugar 240g/8½oz plain flour 1tablespoon baking powder 2 eggs For the vanilla buttercream: 40g/1½oz butter, 75g/3oz icing sugar & 1 teaspoon vanilla extract grated dark chocolate to decorate (optional) 1. Preheat the oven to 190 C/375 F/gas mark 5. Put 12 muffin cases into a muffin baking tray. 2. Warm the milk in a pan and add the cocoa and espresso powder, stirring until dissolved. In a food processor whizz together the butter, sugar, flour and baking powder until breadcrumbs have formed. 3. Whisk the eggs into the milk mixture and gradually add into the food processor. Share the mixture between the muffin cases and bake for 18-20 minutes. Cool. 4. Beat together the buttercream ingredients and use to cover each cake. Sprinkle with grated dark chocolate for even more deliciousness! Adapted from a www.cakedecoratingstore.co.uk recipe
Gorgeous Iced Biscuits 100g/3½oz butter 100g/3½oz caster sugar 1 egg 275g/10oz plain flour 1 teaspoon vanilla extract To decorate: 400g/14oz icing sugar, 3-4 tablespoons water and different food colourings 1. Preheat the oven to 190 C/375 F/gas mark 5. Line a baking tray with baking paper. 2. Cream together the butter and sugar, then beat in the eggs (one at a time) and vanilla extract. 3. Stir in the flour to create a dough and roll it out on a floured surface until 1cm thick. 4. Using biscuit cutters, cut out whatever shapes you like and place onto the baking tray. Bake for 8-10 minutes or until golden brown, and cool. 5. Mix up different colours of smooth icing and decorate gorgeously! A www.bbc.co.uk/food recipe
Simple Jammy Biscuits 200g/8oz self-raising flour 100g/4oz caster sugar 100g/4oz butter 1 egg 4 tablespoons jam 1. Preheat the oven to 190 C/375 F/gas mark 5. Rub together the flour, sugar and butter to make breadcrumbs, then add enough egg to form a stiff dough. 2. With floured hands, shape the dough into a cylinder, about 5cm across. Cut into finger-width slices and put onto a baking sheet covered with baking paper. 3. Make a small indentation in the middle of each biscuit with the end of a wooden spoon and fill each one with a teaspoon of jam. 4. Bake for 10-15 minutes until golden. A GoodFood recipe at www.bbcgoodfood.com/recipes
Soft Gingerbread Cake 250g/8oz butter 250/8oz dark muscovado sugar 115g black treacle 375g/12oz plain flour 5 teaspoons ground ginger 2 teaspoons ground cinnamon 2 eggs 300ml/½ pint milk 2 teaspoons bicarbonate of soda 1. Preheat the oven to 160 C/325 F/gas mark 3. Grease and line with baking paper a 10 inch diameter tin. 2. Heat the butter, sugar and treacle in a pan and cool. 3. In a large bowl mix the flour and ground spices, then combine with the treacle mix. Then stir in the eggs. 4. Warm the milk in a suacepan and add the bicarbonate of soda, letting it foam a little. Stir this into the gingerbread mix. 5. Put the mixture in the lined tin and bake for around an hour until a skewer put into the centre of the cake comes out clean. A Mary Berry recipe at www.bbcgoodfood.com/recipes
Toffee Cake Squares 200g/8oz butter 200g/8oz golden syrup 300g/10oz self-raising flour 1tsp salt 200g/8oz light muscovado sugar 3 eggs 2 tbsp milk 1. Preheat the oven to 160 C/320 F/gas mark 3. Line a square or rectangular baking tin in greaseproof paper. 2. Melt the butter and syrup in a pan and cool for about 15 minutes. 3. Sift the flour and salt, then stir in the sugar. Beat in the cooled syrup mixture, then the eggs and milk until smooth. 4. Pour into the tin and bake for 40-50 minutes, a little longer in a smaller tin. Test to see if it is cooked through by sticking a skewer into the middle of the cake - it should come out clean. 5. Cut into squares when cool, and decorate as you like, although the cake is so moist and rich it doesn t need more than a dusting of icing sugar. A GoodFood recipe at www.bbcgoodfood.com/recipes
Banana Choc Muffins 2 large ripe bananas, mashed 350g/12oz plain flour 2½ tsp baking powder 100g/4oz caster sugar 115g/4¼oz butter 2 eggs 200ml/7floz milk ¼ tsp salt 120g/2½oz chocolate chips (or a mixture of walnut pieces and chocolate chips) 1. Preheat the oven to 200 C/400 F/gas mark 6 and put 12 muffin cases in a muffin tin. 2. Put the flour, baking powder, sugar and salt in a bowl. 3. Melt the butter in a pan, remove from the heat and whisk in the eggs and milk. 4. Fold this and the mashed bananas into the flour, along with the chocolate chips. 5. Spoon into the tin and bake for 20 minutes.
Coffee Cupcakes 100g/4oz butter 100g/4oz light muscovado sugar 100g/4oz self-raising flour 2 large eggs 2 tsp instant coffee mixed with 100ml/3½floz boiling water and cooled 25g/1oz chopped walnuts plus 12 walnut halves for decoration For the icing 200ml tub mascarpone 2 tbsp light muscovado sugar 1. Preheat the oven to 180 C/350 F/gas mark 4. Fill a 12 cupcake tin with cases. 2. Beat together the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt. Stir in the chopped walnuts. 3. Spoon the mixture into the cases equally and bake for 18-20 minutes. 4. To make the icing, beat together the mascarpone, 3 tsp of the coffee and the sugar. When the cakes are cool, top with the icing and a walnut half. 5. If you prefer a coffee buttercream to ice the cakes, make with 125g/4½oz butter, 250g/9oz icing sugar and 1 tbsp Camp coffee. A GoodFood recipe at www.bbcgoodfood.com/recipes
Sticky Orange Flapjacks 250g/9oz unsalted butter 250g/9oz caster sugar 175g/6oz golden syrup 425g/15oz porridge oats 50g/2oz walnut pieces Grated zest 1 orange 3 tbsp fine-cut marmalade 1. Preheat the oven to 180 C/350 F/gas mark 4 and butter or line a baking tin. 2. Melt the butter, sugar and syrup in a pan. Take off the heat and stir in the oats, walnuts and oranage zest. 3. Tip into the baking tin and bake for about 30 minutes until the edges are golden but the centre still soft. 4. Heat the marmalade with 1 tbsp water until syrupy. Brush over the flapjack and cut into squares when cool. A GoodFood recipe at www.bbcgoodfood.com/recipes
Gluten-Free Choc Chip Cookies 2 cups smooth peanut butter 2 cups granulated sugar 2 cups chocolate chips 4 large eggs 1. Preheat the oven to 180 C/350 F/gas mark 4 and cover a baking sheet with greaseproof paper. 2. Mix all the ingredients together and drop generous tablespoons of the mixture onto the baking sheet. 3. Bake for 9-10 minutes. Really easy!
Brum s Best Brownies 100g/3½oz plain chocolate 100g/3½oz butter 50g/1¾oz plain flour 200g/7oz caster sugar 100g/3½oz ground almonds 1 teaspoon baking powder ¼ teaspoon salt 2 eggs 1. Preheat the oven to 180 C/350 F/gas mark 4. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners. 2. Heat the butter and chocolate in a bowl in the microwave for a few minutes. When the butter is all melted, mix together. 3. In a larger bowl measure out the flour, sugar, almonds, baking powder and salt. Add the chocolate mixture and combine with a spoon. 4. Add the eggs and mix again. 5. Put the mixture in the lined tin, smoothing it out a little, and bake for 30 minutes. Cut into squares.
Really Easy Cupcakes 90g/3oz self-raising flour 90g/3oz soft butter 90g/3oz caster sugar 2 eggs 1 teaspoon vanilla extract Icing sugar, food colouring and sprinkles 1. Preheat the oven to 190 C/375 F/gas mark 5. Put 12 paper cases into a cupcake baking tray. 2. In a large bowl, sift the flour, then add the butter, sugar, vanilla and eggs. Beat with an electric whisk until smooth and creamy. 3. Divide the mixture between the paper cases - don t overfill the cases as the mixture will run over when cooked. 4. Bake for 15 minutes until golden. To test, stick a skewer into a cake - it should come out clean. Take the cakes out of the tray and put onto a wire rack to cool. 5. The decorating is up to you! Mix the icing sugar with a touch of warm water and a few drops of food colouring for a simple icing. For buttercream, whisk together 125g/4½oz soft butter, ½ teaspoon vanilla extract, 1 tablespoon milk and 300g/10½oz icing sugar until smooth - the icing sugar is best added a bit at a time.
Syrupy Lemon Sponge 125g/4½oz butter 175g/6oz caster sugar 2 large eggs zest of 1 lemon 175g/6oz self-raising flour 4 tablespoons milk juice 2 lemons 100g /4½oz icing sugar 1. Preheat the oven to 180 C/350 F/gas mark 4. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners. 2. Cream together the butter and sugar, then beat in the eggs (one at a time) and lemon zest. Fold in the flour, then the milk. 3. Put the mixture in the lined tin, smoothing it out a little, and bake for 30-35 minutes until golden. To check if it is cooked, stick a skewer into the cake - it should come out clean. 4. Whilst the cake is in the oven, heat the lemon juice and icing sugar in a saucepan and dissolve. 5. When the cake is ready cooked, whilst it is still hot and in the tin, pierce the cake all over with the skewer. Pour the syrup over the sponge so that it soaks into the whole surface. Leave it to cool thoroughly before removing from the tin. Cut into squares.
Iced Carrot Cake for the cake 125g/4½oz self-raising flour pinch of salt 1 teaspoon ground cinnamon 125g/4½oz soft brown sugar 2 eggs 100ml/3½floz sunflower oil 125g/4½oz carrot, peeled and grated 25g/1oz dessicated coconut 25g/1oz chopped walnuts or raisins (or mixture of both) walnut pieces to decorate for the icing 25g/1oz soft butter 25g/1oz soft cheese 110g/4oz icing sugar ½-1 teaspoon lemon juice 1. Preheat the oven to 180 C/350 F/gas mark 4. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners. 2. In a large bowl mix together all the cake ingredients. 3. Put the mixture in the tin and bake for 20-25 minutes. Leave to cool. 4. With an electric whisk, beat together the icing ingredients until creamy. When the cake is cool, spread with the icing and decorate with the walnut pieces. Cut into squares or rectangles.
Totally Choccy Tiffin 255g/9oz digestive biscuits 25g/1oz dessicated coconut 55g/2oz sultanas 2 tablespoons golden syrup 115g/4oz butter 115g/4oz plain chocolate 150g/5oz milk chocolate 1. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners. 2. Crush the digestive biscuits into small pieces, and add the coconut and sultanas. 3. In a saucepan, melt together the syrup, butter and plain chocolate. Pour this over the biscuit mix and combine. 4. Push the mixture into the tin and leave in the fridge for about 20 minutes. 5. Meanwhile, melt the milk chocolate in a bowl over a pan of simmering water. When the biscuit mix is slightly hardened, spread the melted chocolate over it and put back in the fridge until hard. Cut into squares.
Cherry, Choc and Coconut Tray Bake 100g/4oz dessicated coconut 85g/3oz caster sugar 2 large eggs 200g/7oz white chocolate, chopped 85g/3oz glacé cherries, halved 1. Preheat the oven to 180 C/350 F/gas mark 4. Line a 20 x 30cm baking tray with baking paper. 2. Mix together all the ingredients in a large bowl. Spoon into the tin. 3. Cook for 20 minutes until golden brown and cut into bars when cool. A GoodFood recipe at www.bbcgoodfood.com/recipes
Citrus Bars 250g/9oz plain flour 85g/3oz icing sugar 175g/6oz butter For the topping 2 lemons 1 orange 4 large eggs 400g/ 14oz caster sugar 50g/2oz plain flour 1. Preheat the oven to 180 C/350 F/gas mark 4. Line a 20 x 30cm baking tray with baking paper. 2. In a food processor, whizz together the flour, sugar and butter until it becomes fine crumbs. Tip into the tin and level smoothly with the back of a metal spoon, pressing lightly. 3. Bake for 20-25 minutes until golden. 4. Grate the zest and squeeze the juice from the lemons and orange. You will need 120ml/4fl oz of juice. Whisk together the eggs and sugar for 1 minute, then whisk in the zest and juice, then the flour. 5. Pour over the shortbread and bake for 15-20 minutes until the topping is just set. Once cool, lift out of the tin, dust with icing sugar and cut into 18 bars. A GoodFood recipe at www.bbcgoodfood.com/recipes
Chocolate Fudge Cupcakes 200g/7oz butter 200g/7oz plain chocolate 200g/7oz light soft brown sugar 2 large eggs 1tsp vanilla extract 250g/9oz self-raising flour smarties, sweets & sprinkles For the topping 200g/7oz plain chocolate 100ml/4fl oz double cream 50g/2oz icing sugar 1. Preheat the oven to 160 C/320 F/gas mark 3. Line a 12-hole muffin tin with paper cases. 2. Melt the butter, chocolate, sugar and 100ml/4fl oz hot water in a saucepan, then set aside to cool. 3. Stir the eggs and vanilla into the chocolate mixture, and then the flour. 4. Spoon into the cases and set aside for 5 minutes before baking for 20-22 minutes. 5. To make the icing, melt the chocolate in a bowl over simmering water. Stir in the double cream and icing sugar. When the cakes are cool, spread over the icing and decorate with sweets and sprinkles. A GoodFood recipe at www.bbcgoodfood.com/recipes