We have been busy in the kitchen this weekend, making and baking and bring in new traditions to TheMadHouse.
Hot Cross Buns
“Hot cross buns, Hot cross buns,
One a penny, two a penny,
Hot cross buns.”
One a penny, two a penny,
Hot cross buns.”
“If you have no daughters,
give them to your sons,
One a penny, two a penny,
Hot cross buns.”
These have gone down well with mini and MadDad, so much so that I had to make extra!
White Bread buns, which I make the dough in the bread-maker and then divide and leave to prove. The temptation is to eat them hot, but my they really do give you indigestion.
Magic Mummy mentioned that Tesco had Easter Apron and Hats sets in for 78p and as Mini loves to dress up, we went and got him one and he decided that he needed a strawberry smoothie.
He loves making banana smoothies, just milk, natural yogurt and a little honey. He likes the hand mixer too!!
Chocolate Simnel Cake
Neither MadDad or the boys are keen on fruit cake, so I thought we could try a chocolate Simnel cake.
Ingredients
100g/4oz dark chocolate, broken in pieces
100g/4oz caster sugar
100g/4oz softened butter, plus extra
3 eggs, separated
50g/2oz ground almonds
50g/2oz self-raising flour
1 tsp baking powder
Method
1. Preheat oven to 180C/350F/Gas 4/fan oven 160C. Butter an 18cm/7in deep round cake tin; line the base. Melt the chocolate in a bowl over a pan of simmering water.
2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.
3. Whisk the egg whites in a bowl until stiff peaks form (see tip). Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.
2. Beat the sugar and butter until light and fluffy. Beat in the yolks, one at a time. Stir in the almonds and chocolate.
3. Whisk the egg whites in a bowl until stiff peaks form (see tip). Fold a quarter of the egg white into the chocolate mixture, then sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is evenly mixed in.
4. Pour the mixture into the tin. Bake for 35-40 minutes until risen and firm. Cool for five minutes, turn out on to a wire rack, peel off the paper and cool completely.
I then added some homemade marzipan and melted chocolate to decorate.
