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BERRY AND CHERRY FLAPJACK

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 26 February 2014
A tasty treat to tempt your tastebuds this Thursday...

berry and cherry flapjack recipe from Nigel Brown

  • 150g Unsalted butter
  • 75g Muscovado sugar
  • 3 tbsp Clear honey
  • 250g Porridge oats
  • 150g Mixed dried berries and cherries
  • 50g Hazelnuts, roasted and chopped

Preheat the oven to 180°C

Place the butter, sugar and honey in a medium-sized pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.

Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased, rectangular, non-stick cake tin 20cm, 4cm deep) and bake in the oven for 15-20 minutes, or until golden brown.

Allow to cool in the tin for five minutes, then score lightly with a knife to make 12 bars. Leave to cool completely in the tin before cutting and removing. The flapjacks can be stored in an airtight container for up to four days.

Chocolate Brownie Recipe

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 26 September 2013
Nigel Brown Chocolate Brownie recipeThere's nothing quite like an indulgent chocolate brownie as the days get colder and the evenings darker...

Ingredients
  • 400g caster sugar
  • 225g butter, melted
  • 60g cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 225g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60g walnut halves

Method

1. Mix all ingredients in the order given.

2. Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.

3. Cool, and slice into equal square portions.

Simnel Cake

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Wednesday, 06 March 2013
Easter is edging closer and this cake is a classic...

Simnel Cake

Ingredients

  • 175g caster sugar
  • 500g dried Fruits
  • 130g sultanas
  • 4 tbsp orange liqueur
  • 2 tspn ground ginger
  • 175g unsalted butter, softened
  • 3 whole eggs, beaten
  • 225g plain flour
  • 1 tsp freshly ground nutmeg
  • 2 tsp ground mixed spice
  • 500g marzipan
  • 1 tbsp apricot jam
  • Icing sugar, for dusting

Method

Mix all the dried fruits in a bowl with the liqueur and leave to stand for 1 hour.

Grease and line an 18cm cake tin with non-stick baking parchment. Preheat the oven to 150°C, gas mark 2.

Put the butter, sugar and ground ginger in a large bowl and beat well until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Stir in the flour and spices, then the dried fruit with any juices left in the bowl. Mix well.

Using about a quarter of the marzipan, make 11 oval balls, about the size of a mini egg, and set aside.

Shape half of the remaining marzipan into a ball and roll out onto a surface dusted with icing sugar to an 18cm circle. Spoon half the cake mixture into the tin and spread in an even layer. Lay the paste over the cake mixture, pressing it down gently. Spoon the remaining cake mixture on top and level.

Bake the cake for about 2 and a half hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Transfer the cooled cake to a serving plate and brush the top with the apricot jam. Roll out the remaining marzipan as above and press down onto the top of the cake. Pinch decoratively around the edges. Arrange the marzipan balls on top, sticking them with a little apricot jam.

Finally, dust with icing sugar and serve.


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