I MADE A GIANT JAFFA CAKE.

I’ve conjured up a sure fire way to put end to the age old debate as to whether the humble Jaffa cake is a biscuit or a cake, by making my own version larger than my own blimmin’ face! No seriously this is huge and delicious. Just like me amirite? I found this recipe through UniLad would you actually believe it. No offence you absolute lads buuuuut I never had this site synonymous with baking cakes especially chuffing good caked bakes at that! Not only is a gigantic Jaffa Cake totally heavenly to gorge on but it’s also super pretty to look at too PLUS the recipe and method is really easy to follow too! win win eh!

I haven’t done any fun bakes in a while and as soon as I found this I couldn’t wait to put it into practice and share it with you all! I’ve tweaked it a little bit here and there to make it more suitable for how I wanted it but as you can see on the link above you can follow that straight through to the UniLad version.

giant jaffa cake

So, before I get too into this recipe post, a word to the wise this cake can take a little while to fully create so if you’re hoping for a quick and easy bake to show off to your friends, frenemies and exes on IG maybe give yourself a a good few hours!

You will need:

  • A frying pan lined with baking paper.
  • A round cake tin smaller than your saucepan lined with cling film.
  • 135g packet of orange jelly cubes.
  • 250ml boiling water.
  • 200g unsalted butter.
  • 200g caster sugar.
  • 3 medium eggs.
  • 200g self raising flour.
  • 1 tsp baking powder.
  • 1 tsp vanilla extract.
  • Zest and juice of half an orange.
  • 200g dark chocolate.

Heat the oven to 180C/160C fan/gas 4.

To give the sponge that bouncy, half spherical shape a lot of websites/recipes suggest baking the cake itself in a frying pan. Sounds weird I know but it works so go with me on that.  I covered the base of the pan with a circle of baking parchment and sprayed the sides with some coconut oil frylite spray to make it easier to get out of the pan.

Cutting the jelly into cubes (who else used to just eat the cubes as a kid??No me neither that would be weird…) I line a round cake tin with some cling film at the same time putting the kettle on to boil. Multitasking check me out eh!? Pouring the boiling water over the top of the jelly cubes and stirring til all the jelly lumps have melted away. I add the zest and the juice of half an orange into the jelly giving it a super orangey kick. One of your five a day right??? I then pour into the cake tin to set up and chill in the fridge for a few hours.

THE SPONGE

This recipe was a standard sponge. Cream the butter and the sugar together til light and smooth. Slowly add the eggs and the vanilla extract. Fold in the flour and baking powder and once its all delightfully mixed to perfection pour into the frying pan. Sounds proper mental and to be honest I was a bit nervous I was going to catch fire to my Mum’s fancy pants frying pan but all is well in team What Abbie Says camp. They recommended the baking time of about 30-40 minutes. I’d keep checking on it from that time onwards, as mine actually took somewhere up to 45 minutes altogether as it was still uncooked in the centre.

Once done, transfer the cake on to a wire, cooling rack and leave til its cooled completely. Making sure the jelly is chilled like Snoop Dogg on a day between the 19th and 21st April I melted the dark chocolate over a pan of water. Also known as a bain marie if you will. Wait til the chocolate has fully melted and leave to cool; if it’s too warm it’ll melt the jelly when you pour it over and you’ll either have to eat it on your own VERY QUICKLY or serve a sad jaffa pud. Placing the jelly circle in the middle on top of the cake I poured the melted chocolate over the top, making sure the entirety of the top was covered and that it didn’t drip down onto the edge. Dipping the knife into the top  drawing lines both horizontally and vertically. Quickly putting back into the fridge to set up for the fiiiiiinal time and once it’s cool you can serve it. YOU’RE WELCOME. Jaffa cakes are fab, bigger jaffa cakes are extra fabulous.

If you fancy making this recipe, I would totally recommend. It was super fun, totally easy to do and looks really impressive as well. To give this recipe a little twist how about using a dark chocolate and lime jelly or even raspberry. Equally you could use something like a tropical or pineapple flavour jelly with a white chocolate coating and coconut sponge like a pina colada without the hangover!

 

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I made homemade body scrubs.

I probably spent FAR too much time and money on my skincare and beauty regimes. I’m thoroughly getting into the crafting mood thinking about what I can make or bake next and after an afternoon out shopping and spending a ridiculous amount at Lush I tried my hand at making my own body scrubs. For some reason I thought it would be really quite difficult but I honestly couldn’t be farther from the truth with that. I was so, so shocked at how easy it was and also how much money I’ll be saving from now on. If Lush go into administration you can entirely blame me for no longer buying their Rub, Rub, Rub salt scrub. All you need to create your own concoctions are:

  • A sugar or salt. You could you any kind depending on what you want so you could really personalise it to you or even someone you’re gifting it too. Fine, course, maybe even himalayan pink sea salt if you want to make it look nice and pretty. Brown sugar, caster sugar, demerara, once again it’s all completely down to you and your preference.
  • A base oil. Coconut,vitamin E oil, olive oil, jojoba, sweet almond oil, wheatgerm, avocado oil are all really good options. They are all really nourishing for the skin, available in most health food shops or online too and all have a neutral scent so wouldn’t overpower your scrub with a strong smell.
  • An essential oil or something similar to add some scents or even colour to your scrub. Things like herbs might make for an interesting addition, freshly chopped mint, lavender or even rose petals. Rose would look lovely with a pink himalayan salt. I used coffee grounds to make a lovely coffee scrub. It helps reduce the appearance of cellulite so I think I might start bulk making it and selling it off!

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I had these four mini mason jars I originally bought from Ikea with good intentions to do something creative with but they were unused and I filled them instead. You could use kilner jars you can buy pretty much anywhere, bargain shops do them for a relatively cheap price. Old jam jars that have been washed out would look really cool and kitsch.

I made four different flavours or scents if you will. As tasty as these smell, I’d probably recommend against eating them!

I made a coffee scrub. Filling half the jar with brown sugar and the remaining half of coffee grounds I then poured that into a bowl. I did it like that so I knew it would definitely all fit in rather than making waaaaay too much. I poured the coffee/sugar mix into a bowl and then added a tablespoon of coconut oil until I got the consistency I wanted.

I also made a gingerbread scrub. Inkeeping with the christmas theme on my blog at the moment this would also make the perfect gift at christmas for those also keen on clean beauty and skincare. I used the same principal as with the coffee scrub but I filled the little jar up full of brown sugar. Pouring it into bowl with some ginger essential oil, cinnamon essential oil and a dash of star anise. mixing that altogether I poured it back into the jar and screwed the lid on tight.

Switching it up a bit I thought for my next two I would use a course sea salt base instead. Sea salt can be a bit more vigorous so using that in a body scrub would help with shifting dead skin cells and also helping to shift toxins from the body. Rubbing it in, in a slow circular motion helps to get the blood flowing reducing the appearance of stretch marks and cellulite as well as removing the toxins from the body.

I used sea salt with some coconut oil, a few dashes of some spearmint essential oil and some finely diced mint leaves from the garden.

For my last and final scrub, I added some lavender essential oil to sea salt and coconut oil. I wanted a runnier consistency for this one as I love applying it to my hair. It helps with repairing the hair shaft and it leaves it feeling so silky, smooth. It sounds mad I know, but don’t knock it til you’ve tried it.

 

 If I knew just how easy it was to make these beforehand I would have been wailing it from the rooftops. Scrubs like this are usually fiendishly and wrapped with a nice bow and a tag would make a lovely present for a friend for Christmas. Or even yourself, I’m sure you deserve it a whole heap more!

I made a sticky toffee pudding!

Tell me one thing better than slobbing out in bed on a Sunday morning eating lots of warm, buttery toast and drinking copious amounts of tea? Maybe add in some easy watching E4 american tv show is on in the background, the sun is shining through your bedroom window and Tom Hardy is on his way back up the stairs with another round of breakfasty carbs.Sadly the last part for me didn’t come true, I can’t help but feel Mr Hardy keeps going to the wrong address for some reason? The main feeling that I get from that analogy is comfort. Sometimes that is all you need and it just does the trick. After a horribly long day, getting soaked in the rain on the way home and all you really want is deep fried carbs and chocolate coated errthang.

Creeping into the Autumn and Winter months and all I want to eat is sweet, carb laden foods. To be fair I feel like eating sweet, carb laden foods all year round but more specifically in the colder months. Comfort foods like jacket potatoes, mash potato covered in a thick gravy, pies and any of the types of foods you see on pub food menus that are hearty, wholesome and leave you feeling all warm and gooey on the inside. The more I’ve been trying to get better at cooking and baking the more I’ve realised how I find it so relaxing and therapeutic. It’s a good way for me to escape for a little bit and make a delicious little something to cheer me up, feed the family and also show off on instagram and twitter with a smug little ‘oooooh look what I made, and it was so simple and I made zero mess everyone’.

I decided to bake a sticky toffee pudding one afternoon basically because I really wanted to eat some. I always think of it as a typical pub grub pud  and one that would involve so many technical bits and foods it’s easier to bang a microwave one in your basket than make it yourself. But BOY was I wrong. I went online and had a scout for some simple recipes. I’m a simple type of girl I really can’t be bothered to flambe a fruit or what have you. Trust me when I say how easy this recipe is though and if I can do it I like to think anybody can!

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So I actually used a recipe from the Sainsburys Magazine website and you can use the same recipe found here. It’s a super simple recipe to follow I found and there were a few bits I either tweaked or skipped on.

For this super yummy slice of goodness you will need:

  • 250g of dried dates that have been stoned.
  • 75g softened butter.
  • 175g dark muscovado sugar. The recipe calls for light but I accidentally picked up the dark one whilst I was in Asda. It gave it a richer, more treacle like taste which I like anyway so win, win!
  • 2 medium eggs.
  • Half a teaspoon of bicarbonate of soda.
  • 1 teaspoon of mixed spice.
  • Half a teaspoon of vanilla extract.

That’s all the ingredients for the cake for the sauce you will need:

  • 100g dark muscovado sugar.
  • 100g butter.
  • 150ml double cream.
  • 1 teaspoon vanilla extract.
  1. Start off by turning your oven to 180c and lightly greasing a 20cm by 20cm tin. I love a thiiiiick slice of cake so I used a slightly smaller one than the recipe required. And also because I’m not a chef that doesn’t have ENDLESS supplies of different shapes and sizes in tins. That might have accidentally come across a wee bit passive aggressive but sometimes when you’re watching a cookery show (Love you Nigella but you’re the worst for this) they act like getting things like samphire, tagine pots and himalayan rock salt whilst living in deepest, darkest Dorset to be an easy; and cheap feat. It is not.
  2. Next take your dates and chop them up to smaller pieces. It’ll make it a lot easier on yourself when you come to mashing them later on. Once they are all finely chopped put them in a saucepan and submerge them in water and then bring it to the boil. Let the water boil for a few minutes. Then drain it and mash it until its a mushier consistency. I used a potato masher because I found that a lot easier, less messier and a lot less of a workout than using a fork.
  3. Whilst the dates were boiling I put the butter and sugar in a mixing bowl and beat it until creamed together. I had left the butter out for about half an hour so it was softened a little which helps it bind together a lot quicker.
  4. Add the eggs to the sugar and butter and beat until smooth.
  5. To the dates add the bicarb, it will foam up a little bit and then add straight into the batter mix. Following this add in the flour, spice and vanilla extract and gently fold in until it’s all mixed nicely.
  6. Pour this into your tin and then bake for about 25 minutes. Or until the cake feels firm to the touch.
  7. Leaving the cake to cool, I made a start on making the sticky toffee sauce. Putting the butter, sugar, cream and vanilla extract into a pan and bringing to a boil. Making sure all the sugar crystals have melted I poured it into a jug and left it for serving later.

I was super impressed with this AND myself for managing not to set anything on fire nor kill anyone. It was so yummy, food for the heart and food for the soul. I would totally recommend you trying this, I know a lot of people don’t like the taste of dates but they give it a fudgier, treacle like taste and you wouldn’t even know it’s there.

Sticky toffee pudding is one of my fav comfort eats what’s your favourite winter warmer?

 

 

I made a raspberry and almond tray bake!

I haven’t baked in ages, I know it sounds dreadfully lazy of but the thought of going to the shops, buying ingredients, the thrill of bumping into people I don’t want to see. Baking can be quite a lengthy process as well as incredibly messy maybe I speak for myself on that bit, but those things do put me off. When it’s so much easier to watch Netflix and order something unhealthy or living at home when my mum and sister are both confident cooks and bakers they do most of it. However, my sister is on holiday with her boyfriend this week and with a week of peace and quiet also comes a free kitchen space for moi. 

I spent this morning getting very distracted on Pinterest (why is everything and everyone on there so pretty?!) before I eventually searched for easy baking recipes. I wanted to make something easy and fruity. I know I’ve said before I have a big sweet tooth but when it comes to cakes or desserts I’d much rather opt for something fruity than sickly sweet like a double chocolate molten brownie. I spotted a recipe for a Bakewell tart and that’s one of my favourite sweet treats. It goes so well with a cup of tea or coffee but that recipe also called for homemade shortcrust pastry and macerated raspberries so it was back to the drawing board (or the Pinterest boards actually) so I just typed into google for a raspberry and almond cake and one of the top recipes that appeared was from the bbc good food website here. The method sounded super duper easy which sucked me in and the ingredient list wasn’t at all ridiculous so WINNING all round. 

If you want to recreate the recipe you will need: 

  • 140g ground almonds,
  • 140g softened butter (it didn’t specify salted or unsalted so I used salted as it didn’t say to add any salt in,
  • 140g golden caster sugar,
  • 140g self raising flour, 
  • 2 medium eggs,
  • Raspberries, 
  • Half a tsp vanilla extract,
  • Flaked almonds to top.

I freestyled a little bit with this one, I doubled the quantities, cake is one of the main food groups in my household and I knew this wouldn’t last more than five minutes. I also added in some almond extract flavouring. Me and my mum really like the almond taste and flavour so if you aren’t a big fan you don’t have to add it, and it’s still just as delicious. The recipe is so SO simple as well throwing all the ingredients into a mixer apart from the raspberries and flaked almonds, mix it through thoroughly and layer half in a lined tin. Dot some raspberries in the mixture and then pour the rest of the cake batter on top. I put some flaked almonds on top so they would crisp and roast up in the oven. The oven was on 180c and it took about 30-40 minutes. Leaving it to cool I then drizzled some icing over the top to finish it off. 


Not the prettiest picture as you can see it was starting to catch on in places. But I sprinkled a few extra flaked almonds over the top. 


Tastes prettier than it looks you’ll have to trust me on that one. 


I was really pleased with how this bake cake out, I was worried that with ground almonds and flour it might make the batter with heavy and dry but with the raspberries it added some extra moisture but didn’t make it have a soggy bottom either. Totally giggling at soggy botty aren’t I? 

For a quick, simple recipe I’d definitely recommend this one. It was super easy to make and didn’t take too long at all, so if you’re using up old ingredients in the cupboard, having a friend over at last minute or even baking with the kiddies this one is perf.