Tasty treats in a hurry!

What do you do if you have guests popping in for coffee and you have nothing scrummy to serve them with their coffee? What if you’re this month’s tea hostess and you don’t have time to bake? What if you’re just ‘baking challenged’ and never know what to do when you’re asked to provide a sweet treat?

Well, here are some easy solutions! And one of them doesn’t even involve baking!

lemon_drizzle_traybake_01890_16x9

Tropical Rocky Road

Ingredients:
100g butter
100g golden syrup
200g dark chocolate, chopped
100g milk chocolate, chopped
100g coconut Nice biscuits
80g dried banana chips
100g dried tropical fruit (we used mango and pineapple), roughly chopped
50g Brazil nuts, roughly chopped
50g mini marshmallows
50g desiccated coconut
1 ball stem ginger, finely chopped

Method:

  1. Line a 20 x 20cm baking tin with baking parchment. Put the butter, golden syrup, chocolate and a pinch of salt into a saucepan. Set over a low heat and gently melt, stirring from time to time, until you have a glossy liquid.
  2. Crumble the biscuits and banana chips into a large bowl, leaving some pieces larger than others to create a bumpy texture. Add the dried fruit, nuts, marshmallows, coconut and ginger, and pour over the chocolate mixture. Stir well, ensuring that everything is well coated, then tip into the tin. Use a spoon to press the mixture down and level the surface.
  3. Chill for at least 2 hrs or until firmly set. Cut into 16 squares and pack for a picnic. Store in a tin for up to 3 days.

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Lemon Drizzle Traybake

Ingredients
225g baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 free-range eggs
4 tbsp milk
2 lemons, zest only

For the glaze:
175g granulated sugar
2 lemons, juice only

Method:

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.
  2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  4. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
  5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

_______________________

Ginger and Treacle Spiced Traybake

Ingredients:
225g margarine, softened
175g light muscovado sugar
200g black treacle
300g self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground allspice
4 free-range eggs
4 tbsp milk
3 pieces stem ginger from a jar, finely chopped

For the icing:
75g icing sugar, sieved
3 tbsp stem ginger syrup from the jar
3 pieces stem ginger from a jar, chopped coarsely

Method:

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.
  2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  4. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
  5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

ginger_and_treacle_60494_16x9

Happy baking!

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