Pudsey Bear Cookies

I saw this recipe and thought it would be lovely to bake gingerbread cookies in the shape of Pudsey for Children in Need. I sold them to my work colleagues along with a few other wonderful baking creations my colleagues made. I hope to raise a good amount of money with them. The recipe can also be used for simple gingerbread cookies for any occasion.

Ingredients

350g self-raising flour

Pinch of salt

2 tsp ground ginger

100g maple syrup

75g butter

2 tbsp caster sugar

1 egg, lightly beaten

180c oven

I start by heating the syrup, butter and sugar together on a low heat stirring until it is all melted. I then leave to cool, whilst cooling I sieve the flour, salt and ground ginger into a mixing bowl. I lightly whisk the egg with a fork and add to the flour mix, and then the cooled syrup.

I stir the batter until it is well combined together. I then wrap it in foil and place in the fridge for 30 minutes roughly.



Once out of the fridge I roll out the unwrapped dough to about 1cm and cut out bear shapes with the cookie cutter. I try to use up all the batter by rolling end leftover bits together to make the most out of it. 

I place the cookies onto butter greased baking trays and bake in the preheated oven for 10 until slightly golden in colour. Mine took literally 10 minutes and not anymore.


I used ready made white icing for the bandage but icing can be made very easily. I rolled mine out and cut it up to place on the cookies carefully pressing down. I used different coloured writing icing for pudsey’s red spots and black for his face and buttons.

Traditional Chocolate Brownies

Brownies are my favourite they are crunchy on the outside but soft and goey on the inside. Brownies are great for a quick chocolate fix and are neither too sweet or savoury. They can be eaten warm or cold and go great with ice cream or fruit. I leave nuts out of mine to keep it traditional and let the taste of chocolate come through.

Recipe
200g dark cooking chocolate
175g unsalted butter
325g caster sugar
130g plain flour
3 eggs

I put the chocolate and butter into a bowl over simmering water and leave it to melt whilst I weigh out my ingredients.
Once melted, I pour into a large bowl and add the sugar stirring until well combined. I add the flour and stir in and then add the eggs and mix it until it is thick and smooth.

I spoon the mixture into two greased square tins and bake for 30 minutes until flaky on top but soft and sticky inside.

Banana Loaf

I first thought of doing this recipe when I realised I had never really eaten a fresh loaf let alone baked one myself. I really like bananas cooked in food so I picked the banana loaf. I was daunted by the amount of spices at first but then came the amazing taste once I had baked it. I can’t recommend this highly enough!

270g light brown sugar
2 eggs
200g mashed bananas
280g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
140g butter

I add the sugar and eggs together in a large bowl and whisk until well combined. I add the mashed bananas and then add the flour, baking powder, soda, cinnamon and ginger and I mix it well with a spoon by hand. I then pour in the melted butter and mix well.

I pour it into a tin that is greased with butter and cook for about an hour. It should be done if the knife comes out clean when inserted.

Rhubarb Muffins

I had leftover cuts of rhubarb in the freezer and decided to use them up by baking some soft and sweet muffins. This recipe I got out of my muffin cookbook, which always seems to turn out delicious (and large!) muffins. You can also substitute the rhubarb for blueberries, peaches or anything else similar.

Recipe

280g Plain Flour (or self raising flour but if using self-raising take out the baking powder)
2 and half teaspoons Baking Powder
Half teaspoon bicarbonate of soda
Half teaspoon salt
1 Egg
140g Fine white sugar
Half teaspoon almond essence
150ml sour cream
120 ml milk
60ml Vegetable oil
As much rhubarb as you want

I get a large bowl and sift the flour, baking powder, soda and salt together.
In a separate medium sized bowl I beat the egg with a fork and stir in the sugar, almond essence, sour cream, milk and oil. I give it a good stir and then pour the wet mixture into the dry. I fold it until almost combined and then sprinkle the rhubarb into the mix. Finally I combine the last of it and then pour into muffin sized cups.

I bake for 20 minutes until they bounce back to the touch.
I decide not to create any topping as the rhubarb seems to do all the work in making the muffin look and taste amazing.

Star Sugar Cookies

I turned 25 in August and for my birthday my boyfriend gave me a cookbook full of yummy baking recipes. I soon got to work and decided on baking some sugar cookies with glazed icing and hundred and thousands sprinkled on top.
I took these with me to visit family and they loved it. My boyfriend took the rest to his work and he came home with an empty tin, a good sign!

Ingredients

200g Butter
280g Caster sugar
Quarter teaspoon of vanilla extract
1 Egg
400g plain flour
a pinch of salt
Half a teaspoon of cream of tartar

Oven 170c

I place the soft butter, sugar and vanilla extract into a large bowl and whisk until cream and fluffy. I add the egg and mix well with the whisk again.
I add the flour, salt and cream of tartar and mix with a spoon ensuring there is no clear flour left. There always seems to be too much flour at first but once the mixing takes place it forms together and shrinks and it is then that I get my hands in and squash it all together into a ball so I can roll my dough.

I prepare a flat surface and dust it with flour. I get out my rolling pin and roll into a flat round shape using the pin in all directions. Once I am happy with the thickness of the dough I start cutting with my star shaped cutter. This is the fun bit! Once laid on a greaseproof tray I re-roll the dough to get as much out as possible. Once most of the dough is used I pop them in the oven and keep an eye on them. Mine took 10 minutes and even then I over cooked them so it is important to watch it and open the door to check. It should be a light brown around the edges and the same everywhere else.

Royal Icing

1 egg white
310g icing sugar
Food colouring if you want to jazz it up, but I prefer a classic white for my stars!

I beat the egg until it is bubbly and foamy and I gradually add the icing sugar whisking lightly. I whisk until it forms soft peaks and is thick, hard to mix and pure white.

I use a small spoon to place onto the cooled cookies and smooth down with a knife. Once done I sprinkle some hundreds and thousands, these remind me of my childhood and add some welcome colour and cheer to the pretty stars.

Honey and Chocolate Meringues

200g Dark Cooking Chocolate
Whites from four eggs
175g Caster Sugar
50g Honey
100g icing sugar sifted
Flaked Almonds

Meringues are tricky to get right, too much whisking and they fall flat, put in the caster sugar too quickly and it will turn to paste. I have tried this a few times now and have finally got it right, just about. Here is my recipe for indulgent honey and chocolate meringues.

First make sure all utensils are clean then melt the chocolate any way you prefer and leave to one side to cool down.

Grab a large bowl and crack the eggs and pour out the whites being very careful not to let any yolk get into the bowl. Whisk the egg whites until they are fluffy and stiff and don’t move when you tip the bowl slightly. Add in the caster sugar a spoonful at a time whisking on each spoonful, don’t whisk for too long just enough for the sugar to mix in and don’t put too much sugar in at once. With some luck and patience the mixture should still retain the stiffness but be softer and smoother. Add the honey beating it in with a spoon and then fold in the icing sugar gradually. Finally add the chocolate and mix it in.

Place spoonfuls onto a tray of foil or baking paper, make them smaller rather than large as the larger you make them the more they will flatten when cooked. Place the flaked almonds on top and pop in the oven. Bake at 140c for about and 1 and 30 minutes or 2 hours depending on your oven and how you like them.


Once cooked leave them to cool in the oven for 30 minutes and serve as a delicious dessert.

Walnut and Raspberry Cupcakes

I chose to make these for my team at work for a colleague’s birthday celebration. They look impressive yet very simple to make.

They make about 12 muffin sized cakes. Oven 190c.

280g Self raising Flour
1 teaspoon Baking powder
Pinch of salt
1 egg
120g Sugar
240ml Milk, full fat
85g Butter
As much raspberries as you would like

Topping
150g Butter
250g icing sugar
1 teaspoon almond extract
Walnut flakes- handful

Weigh out the flour and sift into a bowl along and add the baking powder and salt.

In another bowl beat the egg until smooth and then add the sugar and milk. Make sure you melt the butter fully and then add it into the mix. Pour the wet mixture into the flour mix and stir it lightly with a spoon until combined. Batter should be smooth and should drop off the spoon. I then added about a teaspoon of almond extract which gives a flavour to the cakes.

Gently fold in as much raspberries, being careful not to squash the fruit. I put in half a small packets worth about 50g.

Fill the muffin cases and bake for 20 minutes until browned.

Once the cakes have cooled weigh out 250g icing sugar and 150g of soft butter and mix together with a spoon until well combined. I then added a teaspoon of almond extract again, which gives the icing a nutty flavour and complements the fruit. Carefully spoon the icing onto the cakes, this is where you can be indulgent, as you like, and I tend to just pile it on. Place a raspberry on top of the icing on each cake, I make a hole in the icing to fit the fruit in. Finally add a sprinkle of walnut flakes; I slot them into the icing so they don’t fall off.