We have been reviewing what recipes you have all been viewing, pinning and commenting on this month and pulled together some of our favourites to share with you. So what are you waiting for? Turn the oven on and tie up your apron. Ready, set, BAKE!
Hooray! The start of the rhubarb season has arrived and it looks like bakers are already going crazy for the red stuff. Rhubarb crumb is not just for those cold winter nights, we have revamped a classic dish transforming it into yummy crumble slices. These would be a great picnic treat when the summer sun finally arrives and we can get out and about for a spot of al-fresco dining.
Finding an egg free cake recipe can be a bit of a mean feat for allergen sufferers, but fear not we have a delicious egg-free sponge cake recipe just for you. Paired with the sweet, tropical flavourings of passion fruit cream, this cake is not to be missed. If you are a baker that prefers the addition of eggs, simply bake a gorgeous Victoria sponge and follow the instructions for the passion fruit filling for a fruity twist.
Roooooooar! This quirky bread recipe will certainly knock the stripes of a standard white loaf and is surprisingly simple to bake. The addition of the special paste on top of your loaf will infuse a beautiful flavour into each slice and give that distinctive tiger stripe pattern.
You don’t have to be a millionaire to enjoy these fabulous shortbreads. What’s not to love? A buttery shortbread base, velvety caramel topped with a layer of chocolate. These treats always go down a storm at bake sales, parties or just a Sunday afternoon nibble with a cup of tea.
Have you ever wanted to make ice cream but thought it might be too difficult or take too much time? Well here’s a top ‘how to’ on making the most straightforward and delicious ice cream ever! You don’t even need an ice cream maker and you can make any flavour variation you like. Here is our no-churn pistachio ice cream in four easy steps.
You will need:
397ml can condensed milk
600ml double cream
80g shelled pistachio nuts
1) Place 40g of the pistachio nuts into a blender or food processor and blend until fine and roughly chop the remaining pistachio nuts.
2) Pour the condensed milk and double cream with the finely ground pistachio nuts into a large bowl and whisk until thick and quite stiff.
3) Fold in the chopped pistachio nuts, then pour into a freezer proof container and cover.
4) Place in the freezer for a couple of hours or overnight.
And there you have it! Delicious no-churn ice cream.
Why not try out some other flavour combinations:
For vanilla flavoured ice cream add 1 tsp of vanilla extract.
Strawberries are everywhere right now! And as English strawberries are of course the tastiest, the Baking Mad team recently decided to take a trip to a local strawberry picking farm – ‘Hill Farm‘ in Chesterton, so we could pick some for ourselves.
Thankfully it was a beautiful day as we set off, and driving up to the farm we saw that we could also grab ourselves some gooseberries while we were here, and come back again for some delicious blackcurrant and blackberries later in July.
The strawberry fields were huge and the little signs showed us which strawberry varieties were planted there. ‘Christine‘ is apparently a strawberry type from the Fragria Ananassa species which is highly resistant to Verticillium wilt and powdery mildew, not that we’re exactly sure what that means!
There were tons of juicy ripe strawberries ready to pick, it was tempting not to eat them there and then although some of us did have a nibble.
A top strawberry tip is to pick firm, ripe and red looking berries. Strawberries will not ripen any more once they are picked, so go for the biggest. Strawberries are also jam packed full of vitamin C, so you can eat as many as you want!
A tub like this came to a total of £4 and would be sure to last you a while.