If you’re anything like the rest of the world on lockdown right now, you’ve probably considered/already started baking at home. But once you’re tired of banana bread (it happens, believe me), you might be struggling for inspiration. You want something nice and easy, but interesting enough to impress your family, and of course, to warm up for your role in the next season of Bake Off! Look no further. Below, are five yummy, foolproof recipes, tried and tested by yours truly.
Flapjacks
This recipe is really quick and easy, and you can add in your own fillings to mix it up! I kept it simple this time, but I recommend adding some glacé cherries, or chocolate chips, and then drizzling melted chocolate over the top. They might disappear quickly though…
Ingredients:
- 250g porridge oats
- 125g butter, slightly melted
- 125g demerara or light brown sugar
- 4 tbsp golden syrup
Method:
- Preheat your oven to 200C (180C fan or gas mark 6)
- Line or grease a baking tin (I used a 20x20cm tin, but you can choose the size of your bars)
- Mix together all of your ingredients, making sure that the oats are coated in butter and syrup.
- Spoon the mixture into the baking tin, and cut into squares.
- Cook for about 15 minutes, or until slightly brown on the top.
Brownies
I have tried so many different brownie recipes, but this one is by far my favourite! It makes the most delicious, gooey brownies, and is always a favourite at home. It can be adapted if you don’t like any of the ingredients, but be sure to keep the dark chocolate – that’s what makes these brownies so rich.
Ingredients:
- 185g unsalted butter
- 185g dark chocolate
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate
- 50g milk chocolate
- Three eggs
- 275g golden caster sugar
Method:
- heat your oven to 180C (160C fan or gas mark 4)
- Line or grease a baking tin (I used a 20x20cm tin, but you can choose the size of your bars)
- Cut the butter into small cubes and put into a medium glass bowl/cooking dish. Break the dark chocolate into small pieces and add to the bowl
- Fill a small saucepan about ¼ with water, and heat on low on the hob. Place the bowl on top of the saucepan, not touching the water, and melt the chocolate and butter together.
- Sieve the flour and cocoa powder into a bowl
- Chop both white and milk chocolate into small chunks
- Break the eggs into a large bowl and add the sugar. Mix together using an electric mixer on maximum speed. This can take 3-8 minutes, but you will know that it is ready when the mixture has doubled in volume and is thick and pale.
- Pour the melted chocolate over the egg and sugar mixture, folding it in slowly. To do this, stir under and over in a figure of 8 until the colour is consistent throughout
- Add the flour and cocoa powder and fold it in, before mixing in the chocolate chunks.
- Pour the mixture into the baking tin and cook for about 25 minutes. To test, shake the tray slightly – if it wobbles in the middle give it another 5 minutes. Wait until the top has a shiny crust, and then leave in the tin until cold.
Blondies
If you’re not a chocolate person (I forgive you), then why not try this alternative to brownies? Blondies are really easy to make, so you definitely won’t regret giving this a go. I added some white chocolate chunks to my blondies, but you can add your choice of fillings, or they taste great on their own.
Ingredients:
- 170g unsalted butter, slightly melted
- 200g light brown or demerara sugar
- 150g caster sugar
- Two eggs
- 2 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
Method:
- Preheat your oven to 180C (160C fan or gas mark 4)
- Line or grease a baking tin (I used a 20x20cm tin, but you can choose the size of your bars)
- Mix together the butter and sugar in a large bowl. Then whisk in the eggs and vanilla extract.
- Fold in the flour and baking powder, stirring in a figure of 8 motion.
- Pour the mixture into the baking tin, and cook for approximately 28 minutes, until lightly browned.
Carrot cake
If like me, you are worried about eating healthily, but not concerned enough to stop eating cake, then this is the recipe for you. Just ignore the sugar content! I wanted to make something a bit different, and, although grating carrots is a little time consuming, it was well worth the effort. My decorating need work, though…
For the cake:
Ingredients:
- 400g plain flour
- 2 tsp baking powder
- 550g light brown or demerara sugar
- Five eggs
- 2 ½ tsp cinnamon
- 525g grated carrots
- 200g unsalted butter
Method:
- Preheat your oven to 180C (160C fan or gas mark 4)
- Grease or line a cake tin (I used a 26cm tin, but you can use a bigger one if you’d prefer a thinner cake)
- Mix all of the ingredients except for the carrots together until well combined. Then stir in the carrots.
- Pour the mixture into the cake tin, and cook for approximately 1 hr 10 mins.
For the icing:
Ingredients:
- 200g cream cheese
- 150g caster cheese
- 100g butter
Method:
- Beat the ingredients together until fluffy
- Spread the icing over the cake
Muffins
Often overlooked for cupcakes (which I feel are a little overrated), whipping up a batch of muffins is quick, easy, and delicious! It’s also a convenient recipe because you’ll most likely have all of these ingredients at home. Below is the base recipe, but in mine, I made vanilla, white chocolate and glacé cherry muffins, and triple chocolate muffins. Be creative!
Ingredients:
- Two eggs
- 125ml vegetable oil
- 250ml milk
- 250g caster sugar
- 400g self-raising flour
- 1 tsp salt
Method:
- Preheat your oven to 200C (180C fan or gas mark 6)
- Line 2 muffin/cupcake trays with muffin cases
- Mix together the eggs, vegetable oil, and milk until combined, and then add in the sugar
- Sift in the flour, and mix until smooth – but be careful not to overmix
- Fill each muffin case ⅔ full.
- Bake for 20-25 mins, until golden on top. To test, insert a knife – it will come out clean if cooked.
I hope you enjoy all of these recipes as much as I did! If you do try any of them any, make sure to post pictures, and tag @platformmagazinentu so that we can see all of your creations. Happy baking!
Written by Frankie Galton
Feature image credit: Unsplash