SCONE LOAF

I wasn't quite sure what to call this, a Loaf Scone or a Scone Loaf, a Scone Cake, which ever, it's a scone in a loaf, one massive scone with the jam built in and ready for a luscious blob of clotted cream. As you're just making one, there's less fiddling and faffing about. My tip would be to use a baking liner in case any jam leaks to make it easier to remove from the tin.

I made two versions, one with lemon curd and one with jam and 75g of Glacé Cherries cut into quarters and added to the scone mix.  I've also sprinkled on some sugar nibs for extra showoffiness.

400g Self Raising Flour

50g Sugar

100g Butter/Margarine

200g Milk

3 tbsp Lemon Curd/Jam

Put the flour into a large mixing bowl and rub the butter in till there are no lumps. Now stir through the sugar and slowly add the milk whilst mixing to form a soft dough, I find stirring it with a knife is easiest. You don't want this to be too sticky as it will make it difficult to roll out so keep an eye on it whilst adding the milk.

Once your dough is formed, tip it onto a floured surface and knead it gently to bring it together into a smooth ball.  Roll out the dough into a rough rectangle about 1/2 inch thick.  Spread the Lemon Curd or jam to cover it then carefully roll it into a sausage like a roll poly.  Place your scone into the lined loaf tin and bake at 160C fan for 35-45 minutes.


When it's just out of the oven its a bit like a jam roll poly, so it seemed rude not to try it with a bit (lots) of custard - let me tell you, it worked Xx

BAKED CAMEMBERT with a TWIST

 I've been playing with the camera again and made another quick and easy recipe for you to have a go at. It's really simple and straight forward. Everything was bought easily from a supermarket and the only cooking involved was popping it in the oven for 15 minutes.

You will need:

2 sheets of Ready Rolled Puff Pastry

2 Tbsp Pesto

4 Slices Parma Ham

1 x 250g Camembert

1 Garlic Clove, sliced

1 Rosemary Sprig

2 tsp Olive Oil

1 Egg

Freshly Ground Black Pepper

Lay out your first pastry sheet and give it a little extra roll to make it slightly wider. Use a dinner plate to cut around and make a circle. I cut it a little bigger than my plate to get as much pastry as possible. Do this with the second sheet and leave to one side.

Mark the centre of your pastry using the cheese box then spread the pesto to cover the outer ring. Top the pesto with the Parma Ham then layer the second sheet of pastry on top.

Use a sharp knife the sun rays in to your pastry. I find it easier to cut it into four sections then divide each section. Once you have made all your cuts, twist each ray three time and lay it back down. 

Now place the cheese in the centre, cut slashes into the top and poke your rosemary and garlic into the slashes and drizzle with olive oil. To finish, brush the pastry with egg wash and season the whole thing with black pepper.

Bake for 15 minutes at 180C

Mind you don't burn your tongue on that hot cheese xXx

Baked Camembert with a Twist

RAINBOW FAIRY CAKES

I thought I'd pop these very simple fairy cakes on here as something to do with children. They are also a great gift for someone you may want to thank during this bizarre and exceptional time we are currently living in.

If you don't want to make the cakes or can't get hold of ingredients, you might want to buy pre-made plain cakes instead. If not, this is just a basic vanilla sponge recipe. If you really want to go for it, you could also make rainbow sponge buy dividing your mixture and colouring each one differently then divide between your cake cases.

BASIC VANILLA SPONGE (Makes 12|)
100g Butter or Margarine
100g Sugar
100g Self Raising Flour
2 Eggs
1 tsp Vanilla Extract

Cream together the butter and sugar, add the self raising flour, eggs and vanilla and mix till thoroughly combined and there are no lumps or dry flower.

Place 12 fairy cake cases in a muffin tray and divide the mixture equally between them.

DECORATION
Buttercream - 100g Butter or Margarine mixed with 250g Icing Sugar and a little Blue Colour Paste
Fizzy Rainbow Belts
White Mini Marshmallows

Spread or pipe your buttercream on to each fairy cake. Cut the rainbow belt in half and position into the buttercream in an arc. Place 3 marshmallows on each side of the rainbow to represent clouds.

Could not be simpler!
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RAINBOW FAIRY CAKES