Baking: Blueberry and Mint Lemon Drizzle


At my new job some of my colleagues take part in a non competitive bake off, where each Monday someone takes a turn to bring in a baked good/s of their choosing.

I like baking, but it does sometimes lead to too much ‘tasting’ of my hard work, so baking for 30 people was a great opportunity to try two things and not be at risk of eating all the leftovers.

I made two loaves based on this Blueberry, Lemon and Mint Drizzle Cake listed on DeliciousMagazine.co.uk.

When I was out shopping for the ingredients, I could not for the life of my find desicated coconut in Tescos… What’s up with that?! So I skipped it and added an extra 25 grams of flour.  I also accidentally added all of the lemon juice into the mix, as I misread it. I would definitely make that change again, as it turn out deliciously moist. (Although I do hate the word moist)

The extra lemon juice meant I had to bake by eye, as it needed longer than stated and I did I few skewer checks. To stop it from burning on the top, once the top had a nice colour I wrapped both my loaves with foil.

If you like Lemon Drizzle Cake, and you like mint and blueberrys, this is definitely worth a go. It was scrumptious.

What are your favourite recipes to bake? Any recipe recommendations would be very welcome!

Crumbly, delicious mince pies

So a little later than I intended but here is a recipe for pastry for making your Mince pies. It won’t produce the neatest, tidiest pies but it’s really tasty.

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Ingredients

350g Flour

100g Sugar

225g Butter, at room temperature

Pinch of salt

Method

Pre heat your oven to 180 degrees.

Mix all of the ingredients together either by rubbing, or if you need to make them quickly using an electric mixer or kitchen aid.

Once all the butter has been rubbed or mixed in, knead it into a loose dough, but don’t overwork it, it should crumble apart.

Gather together a walnut sized ball of dough and press into your pie tray.

Fill with your preferred mincemeat.

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Gather half a walnut sized amount of dough and press between your palms to make a rough top, do this for each of your pies and make sure to meet the edges of your pie with your lids.

Brush with milk, or whisk egg.

Bake for 15 to 20 mins until golden brown.

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Allow to cool before tucking in. You don’t want to burn your mouth on molten mincemeat. Trust me.