Burns Cake-Supper

January 26th this year happened to fall on a Tuesday, and what better way to celebrate the great Scots poet Rabbie Burns than with cake in his honour? The Sweet Haggis was piped in on kazoos, Irn-Bru and whisky made the rounds and shortbread and cranachan finished everyone off nicely.

Sweet Haggis

Pen borrowed the cake recipe from here for the basis of the sweet haggis.

Ingredients
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 bag chocolate buttons
1 bag mini-marshmallows
1 bag chopped nuts

Preheat the oven to 175°C. Line a 23 cm round cake tin.
Pour boiling water over oats, mix well, and allow to cool.
In a larger bowl, combine the butter, sugars, eggs, flour, baking soda, spices, and salt. Add the cooled oatmeal mixture, and stir to combine.
Pour batter into pan.
Bake for 35 minutes and allow to cool.

Crumble the cake into a large bowl. Add the chocolate, marshmallows and nuts, and stir to combine. Microwave as much of the mixture as you can fit into the microwave, for just long enough to make the chocolate and marshmallows go sticky. Squash the entire mixture into your substitute sheep’s stomach – clingfilm/gladwrap can be used if you can find a wide enough roll – and leave overnight to congeal. Pipe in the haggis and enjoy!

Recipes for Shortbread and Cranachan to follow.

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Published in: on February 20, 2011 at 20:32  Leave a Comment  

Fruit Club

As 2011 dawned fresh and sunny, and Cake Club slowly awoke to a new year of cakin’ delights, Kat, Pen and Janine provided a light and fluffy start to the next 52 weeks of digestive challenges. Fruit Club, designed especially to sound almost healthy, but in the end living up to the Cake Club ideals of high fat and sugar, with a dash of alcohol, went down very well with the troops. The recipes follow.

Fruit salad

Blueberries
Raspberries
1 nectarine
4 plums
1 peach
apple juice to cover
dash of peach schnapps (or whatever you can find in the Party Box)

Mix. Stir. Consume.

Whipped cream

Whip up a bottle of cream. Add a couple of spoons of icing sugar and a yon of vanilla essence.

Fresh Fruit Ice-cream (from Page Lawson)

4 parts fruit
2 parts cream
1 part sugar

Best made with frozen fruit that has been half defrosted.
Mix cream and sugar in a food processor, add fruit and process until smooth.
Freeze and eat (best taken out of freezer half an hour before eating).
You can always add extra chunks of fruit just before half way through the freezing process e.g. passionfruit (or passionfruit syrup) or blueberries or pieces of chocolate

Flavours for fruit club
Banana and passionfruit…stir in the passionfruit once the icecream is partially frozen
Blackboy peach
Apricots

Raspberries or any other fresh fruit will also work.

Pavlova

Recipe to come…

Cake-Off Challenge: Fish in the Ocean

The first cake to be tasted and tested in the third and final round of the 2010 Christmas Cake-Off Challenge was Sam’s Fish in the Ocean, or “My two mistakes.” Having originally come up with an exceedingly novel idea involving strawberry-fed snails and swiss roll, which was shot down by several friends on the grounds that cakes should not involve meat, Sam intended to create a giant chocolate fish. A large mould was duly layered with chocolate, and a filling of kahlua ice cream inserted. A pavlova side was to accompany. Alas, the ice cream came out leaving the chocolate behind, and the pavlova collapsed. Nonetheless, the resulting Eton-esque Mess was truly original and delicious, and the fish still clearly visible.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

You can really taste the Kahlua – yum. Very good effort. She knew the bar was set high and she delivered. Ice cream very tasty, and cream meringue aka mess creamy and chocolatey delightful.

Other comments from the assembled tasters included “Almost speechless with delight,” and, “Wow!”

Vote for Sam’s Fish in the Ocean in the 2010 Cake-Off Round 3 Poll.

Published in: on December 21, 2010 at 20:25  Leave a Comment  

Cake-Off Challenge: Praline meringue layer cake

The third and final cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Gareth’s praline meringue layer cake, with whipped cream and fresh strawberries, and a mixed berry and Cointreau coulis. He earns extra points by putting down one large cake, disappearing back to the kitchen and returning with a second plate filled with mini praline meringue layer cakes, when he saw how many hungry Cake Clubbers had turned up eager for the tasting session.

Guest Judge, Lord Forrester of Governor’s Bay, was beginning to suspect that he couldn’t fit much more cake in in one session, but nonetheless devoured his slice with great satisfaction, adding:

Good meringue – crisp and chewy. Real praline taste. That was delicious. Thank you contestants, that was a remarkable experience.

Other comments from the assembled tasters included, “Beautiful,” and “A spectacular ending to the round.”

Vote for Gareth’s praline meringue layer cake in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:59  Leave a Comment  

Cake-Off Challenge: La Bombe Noel

The second cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Janine’s La Bombe Noel. This take on Bombe Alaska was an extravaganza of home made blackboy peach ice cream, coated in meringue on a chocolate sponge cake base. The chef claimed, “it’s mainly fruit, so it’s actually quite healthy.” Then she produced a jug of extra chocolate sauce.

Guest Judge, Lord Forrester of Governor’s Bay, didn’t have much time to spare in between spooning this cake hurriedly into his mouth, but paused briefly to say this about the sparkling structure:

A bombe in the finest tradition of Inspector Clouseau. All round delicious summer fruits. Obviously very healthy.

Other comments from the assembled tasters included, “I’m not sure it needs more chocolate sauce, but I think I’d better try it,” and “This ice cream is amazing!”

Vote for Janine’s La Bombe Noel in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:52  Leave a Comment