I’ve been hearing about boy bait for a while from smitten kitchen, domestic sluttery and some lovely twitter friends including alice of Snap Dragon Beads.
Such a cute name for a cake, I mean it is really just a cake but if you call it boy bait then everyone wants to makeit – Especially if it has blueberries in. And then I went all out and replaced the buttermilk with some lovely coconut milk instead.
This cake is super easy to make, moist, sugary and has the best name ever.
The coconut flavour only comes through slightly, but it makes up for that by adding moistness and sweetness.
I think I’ll add a few tablespoons of desiccated coconut next time.
Blueberry & Coconut Boy Bait – adapted from Domestic Sluttery
125g of brown sugar
1/2 tbsp salt
125g unsalted butter
125g of self raising flour
1 150ml mini tin of coconut milk (these are readily available in most supermarkets, and very handy)
1 punnet blueberries – approx 125g
3 tablespoons brown sugar
1 tsp cinamonn
handful of blueberries
Heat oven to gas mark 4 / 350f / 180c.
Cream together the butter and the sugar, then add in your eggs one at a time, combining each time before adding the next.
Add in the flour slowly and then pour in the coconut milk. Stir to combine and then add in the blueberries and the salt.
Pour into a 9 inch round or square cake in. Top with the rest of the blueberries, cinnamon and sprinkle over the sugar generously.
Bake in the oven for 50 minutes until cooked through and golden brown.
Dust with icing sugar, slice and transfer to your mouth!
I think my life may be complete, I have made a purple cake batter. Purple is my favourite colour, some of you may have realised this already – purple clothes, purple food, purple sheets 😉
I was given some beetroots from my colleague who grows them, I was a bit stuck for what to do with them in a savoury way. I remembered the lovely recipe featured on River Cottage for beetroot brownies. Instead I popped the nice fresh beetroot into a nice chocolate cake batter and studded it with blackberries and raspberries. Purple batter!
You can still taste the beetroot in this recipe, some people may not like this but I think it is unusual and very yummy. Beetroot is mainly used in cake and brownies for moistness, and that definitely was there too.
You can adapt this recipe and use courgettes as well, we have lots on our plant at the moment so this is something I am definitely going to try. Of course the batter won’t be purple though 😉
Chocolate Beetroot Berry Cupcakes
makes 12 muffin/cupcake sized cakes
150g brown or white sugar
2 large eggs
3 medium sized beetroots, peeled and grated
100g good quality cocoa powder
50g self raising flour
1 tsp baking powder
berries, about 2 or 3 per cupcake.
Cream together your butter and sugar then add in the eggs one at a time and beat until fluffy.
Sift in your cocoa powder, flour and baking powder. Then fold in your beetroot carefully.
Spoon one heaped tablespoon into each cupcake case, pop a couple of berries in and then spoon over another tablespoon of mixture. Add another berry on the top.
Bake in a preheated oven at gas mark 6 / 200c / 400f for 15 – 20 minutes until cooked through.
These are gorgeous whilst still warm, very chocolatey, because they are fairly moist they don’t keep for more than a few days, but I don’t think that will be a problem in any household! 😉
This week has been so lovely on the food blog front, I have guest blogged for Walden Local Food and today my blog for the Etsy Storque is up, check out the UK Edition for a yummy recipe for Rhubarb and Blueberry Cobbler. Thanks so much to Amity from Etsy for suggesting I guest on there!
After all this excitement I am popping in with a quick and lovely recipe for a summer squash pasta dish.
I picked up these really cute squashes (yes I bought them because they are cute) at the market last Saturday. I have been trying to get my hands on pattypan squash for a while, they are one of the best squashes to eat – sweet and tender.
If you work quickly it will all come together in the time it takes to cook the pasta.
I started by topping and tailing three squashes and slicing them very finely.
I fried them off with a glove of garlic in some butter til they were a little bit browned and soft. Then I added oregano, seasoning, chili flakes and a tablespoon of creme fraiche, and stirred to combine.
Once the pasta was ready, I drained it, added it back to the pan with the squash, some water reserved from the spaghetti and some parma ham cut into ribbons (4 slices was good enough for 2 of us).
Served with some freshly grated parmesan and lots of black pepper.
This pasta was so perfect for summer (we’ll ignore the fact that it was raining a lot outside) – very light and with lots of fresh flavour. I’ll definitely make it again!
I have been doing a little bit of guest blogging over on the lovely Walden Local Food , check out the site for a scrummy recipe for raspberry fool and shortbread biscuits.
Walden Local Food is a community interest company that promotes local and organic food. They run a fabulous sunday market which sells fruit and vegetables sourced from only a 40 mile radius of Saffron Walden.
If you are in the area please visit them, this time of year they have some real gems on their stall. I picked up some raspberries for this recipe and some beetroot for a rich soup. Everything is fresh and local!
I love bread and butter pudding, and I love french toast. This recipe takes french toast a little higher, with some cream and cinnamon along with fresh eggs.
What you first need to do is go and run yourself a nice hot bath, I assume you’ll be making this on a lazy sunday morning, after a nice lie in.
Whilst it is running, take yourself down to the kitchen and get breakfast going.
Custardy French Toast – Serves 1
2 fresh eggs
approx 100ml milk
approx 100ml double cream
1/2 tsp cinamonn
dash of vanilla extract
2 tablespoons of granulated or brown sugar
2 thick slices of good quality white bread
Whisk together all the ingredients for the custard in a shallow pie dish or wide bowl. Dunk in your pieces of bread so that they are nicely covered. Place a heavy plate on top of the dish to submerge the bread further. If it doesn’t submerge add a bit more milk.
Then you need to leave it as it is and go and give yourself a nice soak in the bath whilst your bread has a nice soak in the custard.
Leave for about 20 – 30 minutes.
Heat up a nonstick pan and add a small knob of butter, fry each slice of bread for about 3-4 minutes on each side til golden brown and a bit crispy, keep one slice warm whilst you fry the other.
Serve with a large mug of tea and maple syrup, your favourite berries or maybe a bit of creme fraiche or yoghurt?