Archive of ‘baking’ category

Cheesy Pumpkin Pie

You may think that making anything to do with pumpkins is a bit keen and quite frankly premature but who could resist when we’re all feeling in the midst of the Autumn spirit? But since it’s leading up to Halloween, we thought why not make way for the celebrations – with our very own special pumpkin and cheese heart-warming treat!

Serves 4
170g white flour
85g margarine
Pinch of salt
Water (to mix)
Pie filling
340g cooked pumpkin
85g grated cheese
1 heaped tbsp soft cheese
3 tbsp double cream
1 tsp nutmeg
-       Preheat the oven to 200C
-       Sieve the flour and salt into a bowl and then rub the margarine together with the dry ingredients to make your pastry
-       To finish, combine with the water (about a 1-2 tbsps)
-       Roll the pastry out so it is flat (remember to sprinkle flour on the surface to stop the pastry from sticking to the rolling pin)
-       Then line a pie dish (or just a 8-9 inch baking pan – circular) with the pastry
-       Put a good amount of dry rice inside to gold the pastry in place and ‘blind’ bake it for 10-12 minutes
-       Take it out of the oven and then reduce the heat to 180C
-       Mix all the other all the ingredients but leave 28g of grated cheese unmixed
-       Remove the rice and put the mixed ingredients into the cooked pastry
-       Sprinkle the unmixed grated cheese on top and any leftover pumpkin seeds
-       Bake for an hour or until the pie is firm
-       Serve on its own or with green beans with bits of bacon and wash down with some hot spiced cider – the spices will go well with the creaminess of the pie!
By Melodie Walter

Chocolate Heaven

In our opinion, there is never a bad time for a piece of chocolate heaven! Well, us girls at Cellardoor certainly don’t think so and not wanting to pass up an occasion to treat our taste buds to something sweet, we have had no better excuse. Last week was National Chocolate Week after all!

Inspired by the rich chocolate cream of Roald Dahl’s Bruce Bogtrotter cake and Recipe Girl’s cheesecake cake: we created our very own chocolate heaven in celebration.

400g soft cream cheese
2 tbsp cocoa powder
200g sugar
140g cooking chocolate
Chocolate Cake
140g sugar
170g self raising flour
110g butter
1 tbsp cocoa powder
2 eggs
200g cooking chocolate
Milk (as needed)
200g heavy cream
200g cooking chocolate
Assorted chocolates
To make the cheesecake (based on Recipe Girl’s Chocolate Cheesecake)
-       Preheat oven to 160C
-       As recommended by Recipe Girl, put a large roasting tray in the oven
-       Grease an 8 inch cake tin and line and grease baking sheet inside and make sure the outside and bottom of the pan is wrapped in tin foil (to stop water seeping through into the cheesecake)
-       Melt the chocolate and put aside
-       Mix the soft cream cheese until it is creamy then blend in the sugar and cocoa powder
-       Add in the melted chocolate and mix well
-       Pour the cheesecake mixture into the cake tin and then place that into the roasting tray
-       Pour an inch of hot water into the tray and put back into the oven
-       Bake for 45 mins
-       Let the cake cool and then freeze (overnight preferably)
To make the chocolate cake
-       Preheat oven to 160C
-       Cream the butter and sugar until light and fluffy
-       Add the eggs and beat into the mixture, separately
-       Add the cocoa powder, self raising flour and mix well
-       Melt the chocolate and pour into the rest of the mixture and blend
-       Add milk as needed and stir so that it is smooth
-       Pour into a 10 inch cake tin (make sure this is greased and lined with baking paper)
-       Bake for 1 ½ hours
-       Cool
To make the topping (taken from Roald Dahl Bruce Bogtrotter‘s cake)
-       Pour the cream and chocolate into a heavy based saucepan
-       On the lowest heat melt the chocolate and stir into the cream
-       Let it cool and pop into the fridge for an hour then decorate cake
Assembling the cake
-       Cut the main cake in half using a serrated knife
-       Place the cheesecake in the middle of the two halves of cake
-       Decorate the top of the cake with the chocolate cream
-       Place chocolates (cut in half) in the middle of the cake where there should be space on the around the cheesecake layer
-       Put any left over on top
-       Eat your chocolate heaven with ice-cream or whipped cream!!
By Melodie Water

Ripe for Picking

As we are well into September; it is only fitting that we use two of the month’s best produce: apples and blackberries! If you venture out you may spot some wild blackberries ripe for picking – or alternatively go to a local farm and pick your own! Some homemade blackberry ice-cream allows us to cling on the to the end of summer and the hot spiced apples in pastry give us the warming comfort that we need to adjust to the months ahead…
Makes 4 
For ice-cream
2 eggs
30g caster sugar
300ml double cream
300g blackberries
For apples in pastry
4 cooking apples
2 tsp unsalted butter
2 tbsp dark brown soft sugar
1 tsp cinnamon
1 tbsp flaked almonds
1 lime
300g puff pastry
1 egg
1 tbsp caster sugar
For the ice-cream  *Warning: you will need to make this 24 hours in advance at least!*
-       Whisk together the eggs and sugar in one bowl and in another whisk the double cream until stiff peaks form
-       Pop the blackberries into a food processor until all the fruit is pureed
-       Combine the whisked eggs and sugar and cream in one bowl
-       Pour the puree into a fine mesh strainer and allow the juice to drain into the combined ice-cream mixture and push any remaining liquid through with a spoon
-       Mix together and put into a polythene container and freeze for 24 hours
For the apples in pastry
-       Peel apples and remove the core; rub the peeled apples in 1 tbsp of the dark soft sugar
-       Cream together the butter, the rest of the dark soft sugar, cinnamon, almonds and lime juice and put in each of the apple cores; then place them in the fridge to chill for an hour
-       Heat oven to 190 C
-       Roll out the pastry and cut into four squares and wrap around the apples separately
-       Mix the egg and caster sugar together and coat each apple in pastry with the glaze
-       Place in the oven for 35 – 40 minutes
-       Serve with a scoop of blackberry ice-cream and fresh blackberries – note: must be served hot!
-       Let the spice and warmth on your taste buds savour the sweet taste of early Autumn…

By Melodie Walter

Something for the Weekend

Whenever The Great British Bake Off returns to our screens, it gets us all excited about perfecting our pastries and encourages us to try out a new cake recipe.  And what better an occasion to celebrate dusting off the apron and wooden spoons than The Cake and Bake Show! The UK’s first consumer baking exhibition will take place this weekend at Earls Court. Whether you need to stock up on bowls and whisks and want tips on perfecting your sponges, or if you are more of a taster than a baker, the event provides everything required for that perfect bake.  

Take a stroll down to The Marketplace where you can try and buy some freshly baked cakes and breads from some of the country’s leading bakers.  Then head over to the Supplier Zone to pick up some tools of the trade, demonstrated by the exhibitors themselves.  When you are ready to get your hands dirty, The Classroom will be ready with classes on soda bread, sugarcraft, gluten-free baking and (the bakers nemesis) macaroons, to name but a few.  
Some well known names and faces of the baking industry will be showing off their skills in The Cake Kitchen and The Bakery.  Paul Hollywood will be revealing his secrets of the perfect loaf, Juliet Sear of Fancy Nancy cakes will be showing off her cake decorating skills and Great British Bake Off winners Jo Wheatley and Edd Kimber will be showcasing us why they were such deserved champions.
All the baking can get quite exhausting after a while, so you may wish to head over to The Tea Room Garden and enjoy a relaxing cuppa.  And if you haven’t already eaten too much by that point, they will be serving a wide selection of cakes, scones and sandwiches, all in aid of Macmillan Cancer Support.  Well, since it’s for a good cause…
If you can’t wait that long to sample the baking goodies, then why not try this recipe for Perfect Whipped Buttercream Cupcakes by speaker Juliet Sear to get you in the mood…
By Eve Hegarty

Time for Tea

With the third series of The Great British Bake Off well underway on BBC2, the pastime of making time for tea has never been more popular. 
If you’ve been inspired by what you’ve seen on the programme, then be sure to pick up the accompanying book, which promises to turn your everyday bakes into showstoppers, under the expert instruction of Mary Berry and Paul Hollywood. With easy-to-follow recipes and lots of handy hints on perfecting the more technical elements of baking, it’s a failsafe guide on how to whip up a gourmet meringue, prove a perfect loaf and avoid the most dreaded baker’s downfall of all- the utterly terrifying soggy bottom! 
Once you’ve mastered an array of goodies, then your can turn your attention to presentation- which, as we all know from Mr. Hollywood is just as important as a good bake. With this in mind, here’s a look at some of the prettiest tea party pieces around:

So whether you’re attempting a tarte tatin, wrestling a rum baba recipe or just enjoying a good old fashioned cuppa, there’s no excuse not to do it in style. Happy baking!
By Sarah Farrell

Chocolate Coconut Cake

Though it may be true that September has finally come around, summer still reigns! So today we would like to introduce you to something still summery and keeping in line with the coconut theme from last week, our very own Chocolate Coconut Cake!

8 oz self-raising flour
2 oz Cadbury’s drinking chocolate
¼ level tsp salt
3 eggs
2 tbsp coconut milk
1 tbsp milk
5 oz butter (room temperature)
5 oz sugar
8 small bounty bars
4 oz chopped (fresh) coconut flakes
A handful of almonds

-       Preheat oven 180 C
-       Mix all dry ingredients together (flour, salt, sugar, drinking chocolate)
-       Add the butter in and thoroughly mix the ingredients
-       Add the eggs in, one at a time, stir and beat well
-       Add the coconut milk, stir, and then add the milk and stir well – the mixture should have a mousse-like appearance
-       Pour half of the cake mixture into a well greased cake tin (18 x 7.5 cm)
-       Break into chunks three small bounty bars and lay on the cake mixture in the tin
-       Pour in the rest of the cake mixture
-       Lay three whole small bounty bars on top of the cake along with half of the fresh coconut flakes and all the almonds
-       Bake for 1 hour and 15 mins (middle shelf)
-       Once the cake has cooled, melt the three remaining small bounty bars in the microwave (30 seconds max) and with a spoon dollop onto the top of the cake and decorate with the rest of the fresh coconut flakes
-       Put in fridge or keep out and invite friends over for a sunny (or rainy) afternoon of tea and cake!

By Melodie Walter

Fluttery buttery

Here are some très feminine buttery buttercream biscuits that we think make a great gift idea and a sweet alternative to cupcakes!


For the biscuit
10 oz plain flour
5 oz caster sugar
8 oz soft butter, diced
1 large egg yolk
2 tsp vanilla essence
½ tsp salt

For the butter cream
2 oz softened butter
3 oz icing sugar, sifted
Few drops vanilla essence
1 tsp water

For the decoration
Icing sugar 2/3 oz
Water (only enough to mix sugar into smooth mixture)
Food colouring (green and blue)
Ready to roll white icing (if preferred)
Writing icing
Butterfly cookie cutter
1 pack of pretty ‘n’ pink edible pieces

* To make the biscuit, beat the butter and sugar together in a bowl; add the egg yolk and vanilla essence and beat until the mixture is smooth.
* Add the flour and salt and mix together to form a smooth dough, mould the dough and wrap it in cling film and leave in the fridge for 30 mins.
* Heat the oven to 180C.
* Roll the dough to ¼ in thick and using the butterfly cookie cutter cut out 14 butterfly dough shapes and arrange on a greased baking tray.
* Cook for 12 minutes or until golden and leave them to cool.
* Decorate half the biscuits; roll out your white icing, use the butterfly cutter to get the same shape and place on top of the biscuit.
* Make different coloured icing for the decoration of the wings and use the pink pieces for extra decoration
* To make the butter icing, beat the butter, then gradually beat in the icing sugar, water, and vanilla essence and spread the icing over the undecorated biscuit
* Sandwich together carefully.
* These can be put into a small cup cake box and wrapped in a ribbon bow to be given as a quirky and cute present for a birthday or thank you gift.
By Melodie Walter

Rhubarb Rhubarb

This week we feel that we are much in need for some tea and wholesome cake-loving! Why not try making our Rhubarb and Apple Cake one cold and rainy June evening?
8 oz self raising flour
5 oz Demerara sugar
4 oz butter
2 small eggs, beaten
2 large cooking apples, peeled and chopped up roughly
1 tbsp white sugar
4 sticks of rhubarb, medium sized
100ml water
Pinch of salt
Whipped cream, as desired
-       Heat oven to 180C
-       Prepare rhubarb sticks: peel and chop into cube-like pieces and put the water sugar and rhubarb into a pan together and gently heat until soft
-       Mix the dry ingredients into a bowl and rub in butter to make ‘breadcrumbs’
-       Add and mix in the chopped apple and beaten egg
-       In a well-greased oblong cake tin, grease with butter and lay greased grease paper
-       Put in half the cake mixture, then evenly add in the cooked rhubarb and put the second half of the cake mixture, spreading evenly on top
-       Sprinkle on Demerara sugar
-       Bake for 1 hour
-       Serve with whipped cream
By Melodie Walter

Sticky Loaf

Sticky loaf has to be one of the most moreish of fruit loaves. With a reminiscent malt loaf exterior, rich gooey interior filled with all-bran, sultanas, and nuts, this recipe makes for a perfect breakfast addition or afternoon tea treat.
Here’s how to make your own – very easy to do!
- 1 heaped tbsp golden syrup
- 1 heaped cup of all-bran
- 1 heaped cup of sugar
- 1 heaped cup of sultanas
- 1 cup cashew nuts (whole)
- 1 cup of milk
- 1 heaped cup of self-raising flour
- Preheat oven 180C
- Put all-bran, sugar and sultanas into a bowl, mix
- Stir in the milk and leave for 1 hour
- Mix in the syrup and cashew nuts
- Sieve in the flour, mix well
- Pour the mixture into a greased loaf tin – make sure you also have greased baking paper at the bottom of the tin
- Bake for 1 ½ hours
Of course, do not forget to serve with butter (essential). If you’re craving more flavour, you could always add spices such as nutmeg or cinnamon. 
And last but not least, enjoy with a cup of Chai or Ginger tea.

By Melodie Walter


This is Easter Bank Holiday weekend and we couldn’t let it pass by without making something that involves two of the main staples: chocolate and eggs!  Eggster All Sorts cakes are quick and easy to make, and lots of fun too. 
Makes 14

Cake mixture
- 2 eggs
- 2 ½ cups all purpose flour
- 1 tsp vanilla extract
- ¾ tsp salt
- 1 cup white sugar
- 1 tsp baking soda
- 2 tbsp honey
- 1 ¼ cups butter
Cake topping
- Sprinkles
- 100g Vanilla white chocolate
- 100g Mini chocolate eggs
- 3 small caramel eggs
- Gold rainbow dust from the Edible Silk Range
- Heat the oven to 190C.
- Cream the butter, honey and sugar together. Stir in both the eggs and vanilla extract.
- Add the flour, salt and baking soda. Mix.
- Put 8 generous spoonfuls of the cake mixture on an ungreased baking sheet (about 2 inches apart).
- Put the rest of the mixture in a non-stick12-cup muffin tray.
- Bake for 10 mins or until golden.
- While they are baking, unwrap your Lindt mini eggs, and larger Cadbury eggs (you may want to cut these into halves).
- Once baked, place a chocolate egg into the centre of each cake.
- Leave the cakes to cool for 25-30 mins.
- Break up your bar of white Lindt vanilla chocolate and melt.
- Use a spoon to cover the cakes with the melted chocolate in fun designs (try to vary – this is the fun part) and add sprinkles onto the chocolate.
- Sprinkle the gold rainbow dust over the chocolate egg.
The beauty of these cakes is that they are all about variation – hence the name ‘all sorts’. And seeing as it is Easter, you can add as much sugary goodness as you like, guilt-free!
By Melodie Walter

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