Tag Archives: recipe

Sam’s Father’s Day Strawberry Jam

So this weekend I faced the annual dilemma of what to give my Dad who ‘has everything he needs and doesn’t want a fuss’ for Father’s Day… Well I came to the conclusion that there is nothing better than a homemade treat.

With the British summer a bit wet and dreary outside I thought I would bring the summer inside and make some delicious homemade strawberry jam using a recipe from BakingMad.com.

I had picked some fresh strawberries (1kg) and washed, hulled and dried them before blending them which released a gorgeous strawberry scent into my kitchen (tempting not to nibble on the remaining strawberries!).

I used jam sugar (1kg) and warmed it in the oven on a low temperature. At the same time I simmered the strawberries on a low heat on the hob, then mixed the pre-warmed sugar in. Keep stirring until sugar had fully dissolved, creating a strawberry syrup.

Once dissolved, I turned the heat up to a rolling boil. A good tip to add is that you should use a large pan to make your jam as it will froth up when boiling and you don’t want it to boil over making a mess!

I used a jam thermometer to test the temperature of the jam (105°c is ideal), but as an extra precaution also did the wrinkle test. To do this put a spoonful of the jam on a chilled saucer and push it gently with your finger. If the jam wrinkles on top then it is ready to pot (and is also a great excuse to have a sneaky taste of the jam).

When my jam was ready, I spooned it into sterilised jam jars quickly and sealed with a waxed disc. I managed to fill two 2lb jam jars, so not only did I have a yummy gift for my dad but also a reward for me too!

I decorated the jar with navy ribbon and a handmade ‘Fathers Day’ tag, and I must say I was really pleased with the outcome and my dad was over the moon. Now I have the great dilemma of whether to make scones or jam tarts with my leftover jam….hmmmmm the possibilities are endless!

Why not try out the recipe yourself here or any of our other jam recipes, or watch our handy video on how to make jam.


Nancy’s Snickerdoodle Muffins

Hi everyone, it’s me again!

This time I’ve been a little creative with what I’ve chosen to bake and blog about. I was on StumbleUpon (as you do) and I came across a recipe for Snickerdoodle Muffins.

Now a lot of UK readers will be saying ‘Snickerdoodle..wha?’. Well Snickerdoodles are a type of cinnamon biscuit found in the U.S. The first time I went to America I came across these lovelies in a bakery and literally only bought one because it had a funny name. Turned out it was delicious, unsuprisingly because I love cinnamon. So when I saw snickerdoodles in muffin form, well I had to try it out. And here’s how it went…

snickerdoodles 2

Snickerdoodle Muffin Ingredients
270g Allinson Nature Friendly plain white flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1/2 teaspoon of nutmeg
1/2 teaspoon salt
225g unsalted butter
200g Billington’s golden caster sugar
2 large eggs
2 teaspoons vanilla extract
250ml sour cream
60ml buttermilk

For the topping
130g Billingtons golden caster sugar
2 tablespoons of cinnamon

How to make Snickerdoodle Muffins

Preheat the oven to 180ºC. Line a muffin tray with 12 muffin cases (I got these snazzy red ones for Valentines).

In a large bowl whisk together flour, baking powder, bicarbonate of soda, cream of tartar, nutmeg, and salt then set aside.

In the bowl of a stand mixer (or you can just use a hand mixer) cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in half of the dry ingredients then beat in the sour cream and buttermilk. Beat in remaining dry ingredients until just incorporated.

To make the topping, in a small bowl, combine the sugar and cinnamon. Mmmmm lots and lots of lovely cinnamon.

Using an ice cream scoop or a large spoon, drop a scoop of batter into the bowl with the sugar and cinnamon.

batter in cinnamon

Use your fingers to roll the dough around in the mixture until it is covered completely in cinnamon sugar. The mixture will seem quite loose and sticky and like this is an impossible task but it isn’t. Just make sure you use quick movements and quickly pick the mixture up and drop it into the muffin case.

batter covered in cinnamon

Repeat with remaining batter and sprinkle the leftover cinnamon sugar onto the tops the muffins. This is what creates that lovely hard sugary top that you get on muffins in places like Starbucks. The top is the best part of the muffin in my opinion!

in cases

Bake until muffin tops are golden brown, 18 to 22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Set on wire rack to cool slightly. Remove muffins from tin and serve warm.


And there you have it. I have to say this is one recipe I will definitely be trying again! Find it here on BakingMad.com

Recipe adapted from Culinary Concoctions by Peabody.

Nancy’s Red Velvet Cupcakes

Hello! It’s me again, Nancy, part of the Baking Mad Team trying out recipes and blogging about my experiences every month :)

At the moment we are running a Valentine’s Baking competition with fifteen bloggers who are entering their Valentine’s creations in attempt to win some fantastic prizes.

All the talk about Valentine’s and cakes and baking got me thinking maybe I should have a go myself..I also decided to take a risk and try a recipe that looks a little bit harder than ones I have done in the past. I decided to have a go at Eric Lanlard’s Red Velvet Cupcakes, and here’s how it went!

Red Velvet Cupcake Ingredients

Eric's Red Velvet Cupcakes
75 grams pure cocoa powder
1.50 tsp Nielsen-Massey Pure Vanilla Extract Blend
125 grams Butter unsalted, softened
250 grams Billington’s Golden Caster Sugar
4  Happy Eggs Yolks
240 ml Buttermilk
1 tsp Salt
325 grams Allinson Nature Friendly Plain White Flour sifted
1 tsp Bicarbonate Of Soda
1 tsp White Wine Vinegar

Additional Ingredients
240ml milk
3 tbsp Allinson Nature Friendly Plain White Flour
1 pinch Salt
225 grams of white chocolate, broken into pieces
200 grams Butter unsalted, softened
300 grams Silver Spoon Homegrown Icing Sugar

How to make Red Velvet Cupcakes

First, preheat the oven to 180.C and line two 12-cup muffin tins with cupcake papers. (Note this makes 24 cupcakes, not your usual 12!)

Sift the cocoa and mix with the vanilla in a small bowl and set aside. Then beat the butter and sugar together in a large bowl. After spraying golden gaster sugar across the kitchen I realised my butter was not soft enough to be using with a hand mixer. Also, my hand mixer on low speed is far too fast! I think I need a new one…

Once the butter and sugar mixture is pale, light and fluffy, add the egg yolks, one at a time, and beat until everything is combined. I almost put the egg whites in as well but caught myself at the last minute, phew! Then  add the cocoa mixture and beat well for another minute to combine.

You will end up with a chocolatey, sticky, gooey mess, like this.

Chocolate mess

Stir the buttermilk and salt together and add it to the butter and sugar mixture, a third at a time, alternating with the flour. The mixture starts to get really thick and gooey at this point, my poor hand mixer almost couldn’t take it.

Mix the bicarbonate of soda with the vinegar and blend into the batter. The reaction of these two ingredients is what gives the cake its rich colour. Eric does this instead of adding the usual red food colouring.

bicarbonate of soda and vinegar

With your mixer on high, beat everything together on a high speed for about 5 minutes, until you have a smooth, glossy batter.mixture

Fill each cupcake case to three-quarters full. Bake for 18–20 minutes or until a skewer inserted in the cupcake centre comes out clean.

Cool in the tins on a wire rack for 10 minutes. Remove the cakes and cool completely before frosting.




The Frosting

I decided to do white chocolate icing for my cupcakes, however in Eric’s recipe it gives you the option of doing either white choc or

milk choc.

First, melt the white chocolate and set aside to cool.

Then in a small saucepan whisk the milk, flour and salt over a medium heat until the mixture thickens and begins to bubble, about 1–2 minutes. Transfer to a small bowl and allow to cool.

Then beat the butter and icing sugar  together until fluffy. Add to the cooled chocolate followed by the milk mixture. Beat together until smooth, then spoon into a piping bag with a small plain or star tube and pipe immediately on to the cupcakes. I didn’t have any piping bags, and I don’t really have the patience for piping so instead I just spooned some of the mixture on to the cakes and sprinkles them with Silver Spoon Create Pink and Blue Shimmer Balls.

And there we have it, my Red Velvet Cupcakes all ready to be eaten. Now I just need to find a Valentine to give them to….

my cupcakes

Nancy’s Marmalade Muffins

 Hello! My name is Nancy and I am a member of the Baking Mad  team; the people that bring you BakingMad.com!

Baking Mad of course is all about BAKING and we do our best to make sure all the baking addicts out there have plenty of recipes to keep them happy and inspired.

My role within Baking Mad is to keep an eye on all the inspirational baking bloggers and what they’re up to in the bloggersphere, and to set willing bloggers fun baking challenges and products to review.

Working for a baking website, I am fortunate enough to get quite a few opportunities to improve my own baking skills. Before Baking Mad I have made a few batches of scones, muffins and easy peasy flapjacks. Now I will be trying out a range of recipes and writing about my experiences every month on the Baking Mad blog! I hope you enjoy reading my posts, and will (hopefully) see me progress in my baking journey.

Marmalade Muffins

The health craze is alive and kicking after Christmas time indulgences. And with research saying that breakfast is the most important meal of the day, a great place to start it some homemade breakfast baking! I decided to have a go at these Marmalade Muffins, bound to fill me up and give me a good start to the morning.

4 tbsp Billington’s Light Muscovado Sugar
225 grams Allinson Nature Friendly Plain White Flour
1 tbsp Baking Powder
0.50 tsp Bicarbonate Of Soda
1 tsp Salt
1 Happy Egg Beaten
225 ml Milk
50 grams Butter Melted and Cooled
1 tbsp Orange Zest Grated
6 tbsp EPC Henley Seville Orange Marmalade

First, I sifted all the dry ingredients into a large bowl, so that was the flour, baking powder, bicarbonate of soda, muscovado sugar and salt.

Then I beat together the egg and milk, then add the melted butter and orange zest. It seemed to be taking me forever to grate the orange until I realised I was using the wrong side of the grater…silly me.

I made a well in the centre of the dry ingredients and poured in the liquid mixture all at once, then mixed it all together lightly with a wooden spoon.


I spooned two tablespoons of the batter into the base of each of 12 paper muffin cases. I was a little generous with my scoops so as you will see from the pictures I ran out of mixture for the 12th case! Oh well, 11 muffins isn’t too bad.

I then added 2 teaspoons of my Seville orange marmalade, and then covered the marmalade with a spoonful of the remaining muffin batter.

Pop in the oven for about 20 minutes at Gas 6/200°C/400°F until golden brown. I poked one with a metal skewer to check they were cooked properly.


Of course I then had to let them cool on a wire rack. This was the hard bit! The muffins had made such a lovely smell in my house me and my housemates were champing at the bit! We ate them whilst they were still warm and they were delicious, even if I say so myself. And I took the rest in the next day to share with the rest of the Baking Mad team, and they said they weren’t too bad either. I think I might make some more and freeze them so I can have them throughout the week on the go. Result!