RECIPES - Birmingham City Mission · 2018. 4. 9. · baking paper. Melt the butter and chocolate in a pan, stir and cool. 2. Whisk the eggs until pale, then whisk in the sugar until

RECIPESReg Charity No. 1051023

BIRMINGHAM

CIT Y M I S S I O

N

Chewy Golden Syrup CookiesIngredients

100g/4oz butter100g/4oz light brown sugar1 tablespoon golden syrup150g/6oz self-raising flour85g/3oz Smarties or any other chopped up favourite chocolate bar!

What to do

1. Preheat the oven to 180°C/360°F/gas mark 4. Beat together the butter and sugar until light and creamy, then beat in the syrup.2. Work in half of the flour, then add the rest of the flour and the Smarties, working it together with your fingers. Divide into 14 balls and place well apart on lined baking sheets. There is no need to flatten them.3. Bake for 12 minutes until pale golden at the edges and cool.

A GoodFood recipe at www.bbcgoodfood.com/recipes

Rice Krispie Cakes PlusIngredients

60g/2oz butter3 tablespoons golden syrup100g/4oz chocolate85g/3oz Rice KrispiesExtras, eg mini marshmallows, Smarties, chocolate drops etc

What to do

1. Gently melt the chocolate, butter and golden syrup in a saucepan.2. In a large bowl measure out the Rice Krispies and, if you want to add something extra, put in your chosen treat too!3. Pour the chocolate mixture into the bowl and mix thoroughly with the Rice Krispies. Spoon into 12 cupcake cases and leave to cool.

Toffee BrowniesIngredients

350g/12oz dark chocolate250g/9oz butter3 eggs250g/9oz dark muscovado sugar85g/3oz plain flour1 teaspoon baking powder

What to do

1. Preheat the oven to 160°C/320°F/gas mark 3. Line a 23cm/9in sqare tin with baking paper. Melt the butter and chocolate in a pan, stir and cool.2. Whisk the eggs until pale, then whisk in the sugar until thick and glossy. Fold in the chocolate mixture, then stir in the flour and baking powder.3. Pour into the tin and bake for 30-35 minutes - it will still be soft in the centre, but will firm up as it cools.4. When cool cut into squares and eat!


Millionaire’s ShortbreadIngredientsFor the shortbread170g/6oz plain flour60g/2oz caster sugar120g/4½oz butter

For the caramel1 (375g) tin condensed milk2 tablespoons golden syrup60g/2oz caster sugar120g/4½oz butter

For the topping100g/4oz milk chocolate

What to do

1. Preheat the oven to 170°C/340°F/gas mark 4. Line a 18cm tin with greaseproof paper.2. Rub the butter into the flour and sugar until it comes together in a dough, then press it evenly into the bottom of the tin and prick all over with a fork. Bake for 15-20 minutes until golden.3. Put the condensed milk, syrup, sugar and butter in a pan and cook over a low heat, stirring constantly. Watch it carefully and, when it turns a deep caramel colour, pour it over the shortbread.4. Allow to cool for half an hour and then pour over the melted chocolate. Put in the fridge for another half hour before cutting it into squares.

A recipe from www.allrecipes.co.uk

Lemon SquaresIngredientsFor the base200g/7oz plain flour75g/3oz icing sugar175g/6oz butter

For the filling3 eggs300g/11oz caster sugar3 tablespoons plain flour4 tablespoons lemon juice5 tablespoons icing sugar

What to do

1. Preheat the oven to 190°C/375°F/gas mark 5. Grease and line with baking paper a rectangular 23x33cm tin.2. Combine all the ingredients for the base and pat the dough into the tin. Bake for 20 minutes until lightly golden.3. Whilst the base is baking, whisk together the eggs, caster sugar, flour and lemon juice until frothy and pour over the hot base.4. Return to the oven for 20-25 minutes more - the top should be lightly golden but the middle will be like a gooey lemon curd. Cool and dust with icing sugar before cutting into squares.

A recipe from www.allrecipes.co.uk

Chocolate Crunch BarsIngredients

100g/4oz butter300g/10oz dark chocolate3 tablespoons golden syrup140g/5oz rich tea biscuits12 marshmallows, quartered with scissors2x55g bars Turkish Delight, halved and sliced

What to do

1. In a saucepan, melt the butter, chocolate and syrup and cool. Line a 17cm square baking tin with baking paper.2.Mix together all the ingredients in the pan and pour into the tin. Chill until hard and cut into fingers.


Mocha Vanilla CupcakesIngredients

240ml/8½floz full fat milk15g/½oz cocoa powder5g instant espresso powder80g/3oz butter280g/10oz caster sugar240g/8½oz plain flour1tablespoon baking powder2 eggsFor the vanilla buttercream:40g/1½oz butter, 75g/3oz icing sugar & 1 teaspoon vanilla extractgrated dark chocolate to decorate (optional)

What to do

1. Preheat the oven to 190°C/375°F/gas mark 5. Put 12 muffin cases into a muffin baking tray.2. Warm the milk in a pan and add the cocoa and espresso powder, stirring until dissolved. In a food processor whizz together the butter, sugar, flour and baking powder until breadcrumbs have formed. 3. Whisk the eggs into the milk mixture and gradually add into the food processor. Share the mixture between the muffin cases and bake for 18-20 minutes. Cool.4. Beat together the buttercream ingredients and use to cover each cake. Sprinkle with grated dark chocolate for even more deliciousness!

Adapted from a www.cakedecoratingstore.co.uk recipe

Gorgeous Iced BiscuitsIngredients

100g/3½oz butter100g/3½oz caster sugar1 egg275g/10oz plain flour1 teaspoon vanilla extractTo decorate:400g/14oz icing sugar, 3-4 tablespoons water and different food colourings

What to do

1. Preheat the oven to 190°C/375°F/gas mark 5. Line a baking tray with baking paper.2. Cream together the butter and sugar, then beat in the eggs (one at a time) and vanilla extract.3. Stir in the flour to create a dough and roll it out on a floured surface until 1cm thick.4. Using biscuit cutters, cut out whatever shapes you like and place onto the baking tray. Bake for 8-10 minutes or until golden brown, and cool.5. Mix up different colours of smooth icing and decorate gorgeously!

A www.bbc.co.uk/food recipe

Simple Jammy BiscuitsIngredients200g/8oz self-raising flour100g/4oz caster sugar100g/4oz butter1 egg4 tablespoons jam

What to do

1. Preheat the oven to 190°C/375°F/gas mark 5. Rub together the flour, sugar and butter to make breadcrumbs, then add enough egg to form a stiff dough.2. With floured hands, shape the dough into a cylinder, about 5cm across. Cut into finger-width slices and put onto a baking sheet covered with baking paper.3. Make a small indentation in the middle of each biscuit with the end of a wooden spoon and fill each one with a teaspoon of jam.4. Bake for 10-15 minutes until golden.


Soft Gingerbread CakeIngredients

250g/8oz butter250/8oz dark muscovado sugar115g black treacle375g/12oz plain flour5 teaspoons ground ginger2 teaspoons ground cinnamon2 eggs300ml/½ pint milk2 teaspoons bicarbonate of soda

What to do

1. Preheat the oven to 160°C/325°F/gas mark 3. Grease and line with baking paper a 10 inch diameter tin.2. Heat the butter, sugar and treacle in a pan and cool.3. In a large bowl mix the flour and ground spices, then combine with the treacle mix. Then stir in the eggs.4. Warm the milk in a suacepan and add the bicarbonate of soda, letting it foam a little. Stir this into the gingerbread mix.5. Put the mixture in the lined tin and bake for around an hour until a skewer put into the centre of the cake comes out clean.

A Mary Berry recipe at www.bbcgoodfood.com/recipes

Toffee Cake SquaresIngredients

200g/8oz butter200g/8oz golden syrup300g/10oz self-raising flour1tsp salt200g/8oz light muscovado sugar3 eggs2 tbsp milk

What to do

1. Preheat the oven to 160°C/320°F/gas mark 3. Line a square or rectangular baking tin in greaseproof paper.2. Melt the butter and syrup in a pan and cool for about 15 minutes.3. Sift the flour and salt, then stir in the sugar. Beat in the cooled syrup mixture, then the eggs and milk until smooth.4. Pour into the tin and bake for 40-50 minutes, a little longer in a smaller tin. Test to see if it is cooked through by sticking a skewer into the middle of the cake - it should come out clean.5. Cut into squares when cool, and decorate as you like, although the cake is so moist and rich it doesn’t need more than a dusting of icing sugar.


Banana Choc MuffinsIngredients

2 large ripe bananas, mashed350g/12oz plain flour2½ tsp baking powder100g/4oz caster sugar115g/4¼oz butter2 eggs200ml/7floz milk¼ tsp salt120g/2½oz chocolate chips (or a mixture of walnut pieces and chocolate chips)

What to do

1. Preheat the oven to 200°C/400°F/gas mark 6 and put 12 muffin cases in a muffin tin.2. Put the flour, baking powder, sugar and salt in a bowl.3. Melt the butter in a pan, remove from the heat and whisk in the eggs and milk.4. Fold this and the mashed bananas into the flour, along with the chocolate chips.5. Spoon into the tin and bake for 20 minutes.

Coffee CupcakesIngredients

100g/4oz butter100g/4oz light muscovado sugar100g/4oz self-raising flour2 large eggs2 tsp instant coffee mixed with 100ml/3½floz boiling water and cooled25g/1oz chopped walnuts plus 12 walnut halves for decoration

For the icing

200ml tub mascarpone2 tbsp light muscovado sugar

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4. Fill a 12 cupcake tin with cases.2. Beat together the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt. Stir in the chopped walnuts.3. Spoon the mixture into the cases equally and bake for 18-20 minutes.4. To make the icing, beat together the mascarpone, 3 tsp of the coffee and the sugar. When the cakes are cool, top with the icing and a walnut half.5. If you prefer a coffee buttercream to ice the cakes, make with 125g/4½oz butter, 250g/9oz icing sugar and 1 tbsp Camp coffee.


Sticky Orange FlapjacksIngredients

250g/9oz unsalted butter250g/9oz caster sugar175g/6oz golden syrup425g/15oz porridge oats50g/2oz walnut piecesGrated zest 1 orange3 tbsp fine-cut marmalade

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4 and butter or line a baking tin.2. Melt the butter, sugar and syrup in a pan. Take off the heat and stir in the oats, walnuts and oranage zest.3. Tip into the baking tin and bake for about 30 minutes until the edges are golden but the centre still soft.4. Heat the marmalade with 1 tbsp water until syrupy. Brush over the flapjack and cut into squares when cool.


Gluten-Free Choc Chip CookiesIngredients

2 cups smooth peanut butter2 cups granulated sugar2 cups chocolate chips4 large eggs

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4 and cover a baking sheet with greaseproof paper. 2. Mix all the ingredients together and drop generous tablespoons of the mixture onto the baking sheet.3. Bake for 9-10 minutes. Really easy!

Brum’s Best BrowniesIngredients

100g/3½oz plain chocolate100g/3½oz butter50g/1¾oz plain flour200g/7oz caster sugar100g/3½oz ground almonds1 teaspoon baking powder¼ teaspoon salt2 eggs

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners.2. Heat the butter and chocolate in a bowl in the microwave for a few minutes. When the butter is all melted, mix together.3. In a larger bowl measure out the flour, sugar, almonds, baking powder and salt. Add the chocolate mixture and combine with a spoon.4. Add the eggs and mix again.5. Put the mixture in the lined tin, smoothing it out a little, and bake for 30 minutes. Cut into squares.

Really Easy CupcakesIngredients

90g/3oz self-raising flour90g/3oz soft butter90g/3oz caster sugar2 eggs1 teaspoon vanilla extractIcing sugar, food colouring and sprinkles

What to do

1. Preheat the oven to 190°C/375°F/gas mark 5. Put 12 paper cases into a cupcake baking tray.2. In a large bowl, sift the flour, then add the butter, sugar, vanilla and eggs. Beat with an electric whisk until smooth and creamy.3. Divide the mixture between the paper cases - don’t overfill the cases as the mixture will run over when cooked.4. Bake for 15 minutes until golden. To test, stick a skewer into a cake - it should come out clean. Take the cakes out of the tray and put onto a wire rack to cool.5. The decorating is up to you! Mix the icing sugar with a touch of warm water and a few drops of food colouring for a simple icing. For buttercream, whisk together 125g/4½oz soft butter, ½ teaspoon vanilla extract, 1 tablespoon milk and 300g/10½oz icing sugar until smooth - the icing sugar is best added a bit at a time.

Syrupy Lemon SpongeIngredients

125g/4½oz butter175g/6oz caster sugar2 large eggszest of 1 lemon175g/6oz self-raising flour4 tablespoons milkjuice 2 lemons100g /4½oz icing sugar

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners.2. Cream together the butter and sugar, then beat in the eggs (one at a time) and lemon zest. Fold in the flour, then the milk.3. Put the mixture in the lined tin, smoothing it out a little, and bake for 30-35 minutes until golden. To check if it is cooked, stick a skewer into the cake - it should come out clean.4. Whilst the cake is in the oven, heat the lemon juice and icing sugar in a saucepan and dissolve.5. When the cake is ready cooked, whilst it is still hot and in the tin, pierce the cake all over with the skewer. Pour the syrup over the sponge so that it soaks into the whole surface. Leave it to cool thoroughly before removing from the tin. Cut into squares.

Iced Carrot CakeIngredients

for the cake125g/4½oz self-raising flourpinch of salt1 teaspoon ground cinnamon125g/4½oz soft brown sugar2 eggs100ml/3½floz sunflower oil125g/4½oz carrot, peeled and grated25g/1oz dessicated coconut25g/1oz chopped walnuts or raisins (or mixture of both)walnut pieces to decorate

for the icing25g/1oz soft butter25g/1oz soft cheese110g/4oz icing sugar½-1 teaspoon lemon juice

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners.2. In a large bowl mix together all the cake ingredients.3. Put the mixture in the tin and bake for 20-25 minutes. Leave to cool.4. With an electric whisk, beat together the icing ingredients until creamy. When the cake is cool, spread with the icing and decorate with the walnut pieces. Cut into squares or rectangles.

Totally Choccy TiffinIngredients

255g/9oz digestive biscuits25g/1oz dessicated coconut55g/2oz sultanas2 tablespoons golden syrup115g/4oz butter115g/4oz plain chocolate150g/5oz milk chocolate

What to do

1. Roughly line a square cake tin (approx 22cm/9in square) with baking parchment - a single piece of parchment is fine pushed into the corners.2. Crush the digestive biscuits into small pieces, and add the coconut and sultanas.3. In a saucepan, melt together the syrup, butter and plain chocolate. Pour this over the biscuit mix and combine.4. Push the mixture into the tin and leave in the fridge for about 20 minutes.5. Meanwhile, melt the milk chocolate in a bowl over a pan of simmering water. When the biscuit mix is slightly hardened, spread the melted chocolate over it and put back in the fridge until hard. Cut into squares.

Cherry, Choc and Coconut Tray BakeIngredients

100g/4oz dessicated coconut85g/3oz caster sugar2 large eggs200g/7oz white chocolate, chopped85g/3oz glacé cherries, halved

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 20 x 30cm baking tray with baking paper.2. Mix together all the ingredients in a large bowl. Spoon into the tin.3. Cook for 20 minutes until golden brown and cut into bars when cool.


Citrus BarsIngredients

250g/9oz plain flour85g/3oz icing sugar175g/6oz butter

For the topping2 lemons1 orange4 large eggs400g/ 14oz caster sugar50g/2oz plain flour

What to do

1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 20 x 30cm baking tray with baking paper.2. In a food processor, whizz together the flour, sugar and butter until it becomes fine crumbs. Tip into the tin and level smoothly with the back of a metal spoon, pressing lightly.3. Bake for 20-25 minutes until golden.4. Grate the zest and squeeze the juice from the lemons and orange. You will need 120ml/4fl oz of juice. Whisk together the eggs and sugar for 1 minute, then whisk in the zest and juice, then the flour.5. Pour over the shortbread and bake for 15-20 minutes until the topping is just set. Once cool, lift out of the tin, dust with icing sugar and cut into 18 bars.


Chocolate Fudge CupcakesIngredients

200g/7oz butter200g/7oz plain chocolate200g/7oz light soft brown sugar2 large eggs1tsp vanilla extract250g/9oz self-raising floursmarties, sweets & sprinkles

For the topping200g/7oz plain chocolate100ml/4fl oz double cream50g/2oz icing sugar

What to do

1. Preheat the oven to 160°C/320°F/gas mark 3. Line a 12-hole muffin tin with paper cases.2. Melt the butter, chocolate, sugar and 100ml/4fl oz hot water in a saucepan, then set aside to cool.3. Stir the eggs and vanilla into the chocolate mixture, and then the flour.4. Spoon into the cases and set aside for 5 minutes before baking for 20-22 minutes.5. To make the icing, melt the chocolate in a bowl over simmering water. Stir in the double cream and icing sugar. When the cakes are cool, spread over the icing and decorate with sweets and sprinkles.


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RECIPES - Birmingham City Mission · 2018. 4. 9. · baking paper. Melt the butter and chocolate in a pan, stir and cool. 2. Whisk the eggs until pale, then whisk in the sugar until