Raspberry and Lemon Baked Cheeseecake Scrummy TV 2024-08-27 | #BakedCheesecake #RaspberryDessert #LemonCheesecakeIndulge in the perfect blend of tangy and sweet with our Raspberry and Lemon Baked Cheesecake. This luscious dessert combines the zesty freshness of lemons with the rich, creamy texture of cheesecake, topped with juicy raspberries for a burst of flavour in every bite. Perfect for any occasion, it’s a delightful treat that will impress your guests. Raspberry and Lemon Baked CheesecakeTIMINGS.• Prep Time: 20 min.• Cooking Time: 50 mins.• Total Time: 1 hour 10 min.SERVINGS. 12 slicesIINGREDIENTS.Biscuit Base• 3 ¼ cups (300 g/10 ½ oz) Digestive Biscuits• ⅔ cup (150 g/5 oz) Butter (melted)Cheesecake Filling• 2 ½ cups (600 g/21 oz) Full Fat Cream Cheese at room temperature (I use Aldi or Tesco)• ¾ cup (175 g/7 oz) Sugar• 2 tbsp Plain/All Purpose Flour• Zest of 1 Lemon• Juice of 1 Lemon• 3 Medium Eggs• ⅔ cup (150ml/5.07 fl oz) Creme Fraiche, Sour Cream or Natural Yogurt• 2 cups (250g/ 8 ½ oz) Fresh RaspberriesRaspberry Coulis• 1 ½ cup (200g/7 oz) Raspberries• ¼ cup (75g/2 ½ oz) SugarDecoration• Raspberry Coulis (as above)• RaspberriesMETHOD.Biscuit Base1. Preheat your oven to the following temperatures• 160°C/320°F [Fan Oven]• 180°C/260°F [No-Fan]• Gas Mark 4.2. Prepare your 8"/20cm deep springform tin. If using a springform tin, line it with a piece of parchment paper or flip the base of the tin the other way around so there is no ridge, making it easier to get the cheesecake off the base. Check out my video on how to remove a cheesecake from a tin for lots of tips. 3. In a food processor, blitz the digestive biscuits into fine crumbs and place them into a medium-sized bowl. 4 Add the melted butter and mix until well combined.5. Press the mixture firmly into the prepared tin and refrigerate for 15 minutes.The Cheesecake Filling1. In a large bowl or stand mixer fitted with the whisk attachment, mix the full-fat cream cheese, sugar, flour, lemon zest, lemon juice and creme fraiche on a slow speed until well combined.2. Slowly add in the eggs while continuing to whisk on low speed.3. Gently fold in the raspberries then carefully pour the mixture into the prepared tin and level the top.4. Bake in a preheated oven for 45-50 minutes.5. Once baked, leave the cheesecake to cool in the oven with the door ajar for 2 hours. This will help to prevent the cheesecake from cracking as it cools.6. After cooling, wrap the cheesecake (still in the tin) in foil or cling wrap and refrigerate overnight or for a minimum of 7 hours.7. The next day, once fully chilled, run a knife around the edges of the tin and carefully remove the cheesecake from the tin. I use a knife and carefully place it under the biscuit base and slide it the whole way around. Then I gently slide it onto a serving plate.Raspberry Coulis1. Place the raspberries in a saucepan with the sugar and heat over medium heat.2. Mash the raspberries with a fork and continue to heat and stir until the sugar dissolves and the fruit turns into a sauce.3. Strain the mixture through a sieve into a bowl, discarding the leftover seeds.4. Refrigerate the coulis until needed.5. When ready to serve, decorate your cheesecake with fresh raspberries, drizzles of the coulis, and a dusting of icing sugar. Enjoy!6. Mmm, Scrummy!!!
Want Perfect Yorkshire Puddings? Watch This Now Scrummy TV 2024-10-17 | #yorkshirepudding #sundayroast I love batch-baking Yorkshire puddings and keeping them in the freezer, ready for Sunday roasts! They reheat beautifully, staying crispy on the outside and fluffy on the inside, making them the perfect addition to any meal.Yorkshire Pudding Recipe Timings:Prep Time: 5 mins.Cooking Time: 20 mins.Total Time: 25 mins.Servings: Makes: 12.Ingredients:• ½ cup (100g/3 ½ oz) plain/all-purpose flour• 3 medium eggs• ½ cup (150ml/5.07) milk• 12 tsp Sunflower/Vegetable Oil.Method:1. Preheat your oven to the following temperatures:• 200°C/400°F [Fan Oven]• 220°C/440°F [No-Fan]• Gas Mark 7.2. Add a tsp of oil to each of the holes in the muffin tin.3. Place the tin in the oven for 15 minutes until the oil is really hot, and spitting.4. Whilst the oil is heating, whisk/beat together the plain flour and eggs in a large mixing bowl.5. Once fully combined and no lumps, gradually add the milk a little at a time and mix together.6. Pour the batter into a jug so it's easier to pour into each hole.7. Working quickly, remove the muffin tray from the oven and fill each hole ¾ ‘s of the way full. They will sizzle a little and get them back into the oven as quickly as possible.8. Bake for 15-20 minutes until golden and risen. (DON’T open the oven door during baking as this will ruin them!)9. Once baked remove from the oven and serve up with a lovely roast dinner making sure to use lots of gravy.10. Mmm, Scrummy!!!STORAGE:Yorkshire puddings can be frozen for 3 months once they have cooled.
Better than shop bought. Easy to make Bacon and Cheese Muffins Scrummy TV 2024-10-14 | #BaconAndCheese #CheeseMuffins #BaconMuffins #SavoryBakes Bacon 🥓 and cheese 🧀 muffins are a tasty, savoury treat for the whole family. Give them a try, and I’d love to hear what you think! 💛✨*Crispy Bacon and Cheese Muffins**⏱ Timings:*- *Prep Time:* 15 minutes - *Bake Time:* 20 minutes - *Total Time:* 35 minutes - *Serves:* 12 muffins ### 🛒 *Ingredients:*- 1 tbsp oil - ½ cup (150g/5 oz) rindless bacon or streaky bacon 🥓 - 1 onion, finely chopped 🧅 - 1 ¾ cups (300g/10 ½ oz) plain/all-purpose flour - ½ tsp salt 🧂 - Freshly ground black pepper - 1 tbsp baking powder - 1 cup (250ml/8.45 floz) buttermilk - 2 medium eggs 🥚🥚 - 7 tbsp sunflower oil 🌻 - 1 cup (125g/4 oz) cheese, grated 🧀 (hold back 25g for sprinkling on top)### 👩🍳 *Method:*1. *Preheat the oven* to: - *Fan Oven:* 210°C/420°F - *No-Fan:* 190°C/380°F - *Gas Mark 8* 2. *Slice* the onion and fry in a little oil for a few minutes until softened. 3. *Chop* the bacon, reserving 2 rashers for garnish. Cut each into 3 pieces. 4. *Remove* the onion from the pan and fry the bacon until crispy. 5. *Line* a 12-hole muffin tin with liners or wraps. 6. *Mix* in a medium-sized bowl the flour, salt, black pepper, and baking powder. 7. *Beat*, together the buttermilk, sunflower oil, and eggs in a jug.8. *Add* the wet mixture to the dry ingredients and mix to fully combine. 9. *Fold in* the chopped onion, bacon, and grated cheese. 🧅🧀 10. *Divide* the mixture evenly between the 12 muffin cases. Sprinkle the reserved grated cheese and bacon on top. (You can make 6 muffins with cheese topping and 6 with bacon if you prefer!) 11. *Bake* for 5 minutes at the preheated temperature, then reduce the heat to: - *Fan Oven:* 190°C/380°F - *No-Fan:* 170°C/340°F - *Gas Mark 5* and bake for another 15 minutes. 12. *Cool* in the tin for 10 minutes before serving. 13. *Reheat* To reheat, pop them in the oven, air fryer, or microwave until warm. 14. *Enjoy* your deliciously crispy bacon and cheese muffins! 😋✨*Tags*: #FamilyRecipes #EasyBakes #MuffinRecipes #QuickMeals #BaconAndCheese #HomemadeSnacks #SavoryTreats #scrummy #scrummyTV
Have you ever tried Walnut and Raisin Brown Bread? Scrummy TV 2024-10-09 | #walnutandraisinbread #homemadebread #breadrecipe Walnut and raisin brown bread is a hearty, nutritious loaf that combines the earthy crunch of walnuts with the natural sweetness of raisins. It's packed with fibre and rich flavours, perfect for breakfast or snacking. Enjoy it toasted with butter or paired with your favourite spread for a wholesome treat!Walnut and Raisin Bread RecipeTimings:Prep Time: 10 minutes.Baking Time: 50 mins.Total Time: 60 mins.Serves: 8-10 slices.Ingredients:• 2¼ cups (350g/12oz) wholemeal flour.• tsp baking soda/bicarbonate of soda.• 2 tsp baking powder.• ½ tsp salt.• ¼ cup (75g/2 ½ oz) rapeseed oil (olive oil, melted butter).• 1 medium egg.• 1¼ cups (300ml/10 fl oz) buttermilk.• 3 tbsp (50g/1½ oz) sugar.• ½ cup (75g/2½ oz) raisins.• 1 cup (100g/3½ oz) walnuts, roughly chopped.Method:1. Soak the raisins in warm water for 15 minutes before straining through a sieve and drying with some kitchen roll.2. Preheat the oven to:• 160°C/320°F [Fan Oven]• 180°C/360°F [No-Fan]• Gas Mark 4.3. Grease a 2IB/900g loaf tin with oil.4. Mix the wholemeal flour, salt, baking soda and baking powder in a medium-sized bowl.5. In a jug mix buttermilk, oil and eggs together.6. Pour the buttermilk mixture into the dry and mix until fully combined.7. Add the raisins and chopped walnuts and mix them in.8. Spoon the mixture into the 2lb loaf tin and smooth the top with the back of a spoon.9. Bake for 45-55 minutes and check with a skewer to ensure it’s fully baked.10. When baked, leave in the tin to cool for 10 minutes before placing on a wire rack to cool completely.11. Serve with butter.12. Mmm, Scrummy!!
Home Baker Shares Coffee and Walnut Loaf Cake Secrets! Scrummy TV 2024-10-06 | #CoffeeWalnutCake #coffeecakerecipe #loafcake Indulge in the rich flavours of a moist coffee and walnut loaf cake, topped with smooth coffee buttercream and crunchy walnuts! Perfect for any coffee lover's sweet fix.Coffee and Walnut Loaf CakeTimings:• Preparation Time: 10 minutes• Baking Time: 50 mins• Total Time: 60 minsServes: 10 slicesIngredients:For the Loaf Cake:• ¾ cup (175g/7 oz) butter or margarine, room temperature (I use stork margarine)• ¾ cup 175g/7 oz) sugar• 3 medium eggs• 1 cup (175g/7 oz) self-raising flour• 2 tbsp instant coffee (use a good quality one) or 1 ½ to 2 tbsp Camp coffee1 tbsp boiling water⅔ cup (75g/2 ½ oz) walnuts, roughly choppedFor the Coffee Buttercream:¼ cup (75g/2 ½ oz) butter, room temperature1 ¼ cups (200g/7 oz) icing/powdered sugar1 tbsp instant coffee or 1 - 1 ½ tbsp camp coffee1 tbsp boiling waterWarm water or milk if neededWalnuts , whole and chopped to decorateMethod1. Preheat the oven to:160°C/320°F [Fan Oven]180°C/360°F [No-Fan]Gas Mark 4.2. Line a 2IB/900g loaf tin with greaseproof paper.For the loaf cake, combine the instant coffee and boiling water, then set aside to cool completely.3. To make the sponge, beat together the margarine/butter and caster sugar for a few minutes until light and fluffy.4. Add the eggs one at a time while continuing to whisk.5. Gently fold in the flour and mix until fully combined.6. Pour in the cooled coffee and chopped walnuts and fold into the mixture.7. Pour the mixture into the lined tin and bake for 55-60 minutes, or until a skewer inserted into the center comes out clean.8. Allow to cool in the tin for 10 minutes before placing on a wire rack to cool completely.9. For the buttercream, mix the instant coffee and boiling water, and set aside to cool completely.10. Beat the softened butter for a few minutes, then gradually add the icing sugar while mixing, add the cooled coffee mixture and mix until smooth, preferably with an electric whisk or a stand mixer for the best results. If the buttercream is too stiff, add a little warm water or milk.11. Spread or pipe the buttercream onto the cooled cake.12. Decorate with whole and chopped walnuts and sieve over a little icing sugar.13. Store in an airtight container in a cool place and consume within 3 days.14. Mmm, Scrummy!!!
You Wont Believe What Happens When You Combine LEMON and Coconut! Scrummy TV 2024-10-03 | #lemoncoconutslice #lemonrecipe #lemoncurd Lemon Coconut Slice featuring a zesty lemon curd filling, pastry and a toasted coconut topping. Feel free to substitute with your favourite jam—raspberry works beautifully in this recipe!Lemon Coconut SliceTimings:• Preparation Time: 15 minutes• Baking Time: 40 mins• Total Time: 55 minsServes: 12 slicesIngredients:The Pastry:• ¾ cup (125g/4 ½ oz) plain/all-purpose flour• ¼ cup (60g/3 oz) butter, frozen and grated• 2-3 tbsp cold waterFor the Topping:• ¼ cup (50g/1 ½ oz) margarine• ½ cup (100g/3 ½ oz) sugar• 2 medium eggs• 1 ¼ cup (100g/3 ½ oz) desiccated coconut• 2 tbsp lemon curd or your favourite jam (raspberry is lovely)Method1. Preheat the oven to:• 180°C/360°F [Fan Oven]• 200°C/400°F [No-Fan]• Gas Mark 6.2. Line an 8-inch by 8-inch (20 x 20 cm) baking tray with baking paper.3. To make the pastry, rub the butter into the flour until it resembles breadcrumbs, add 2 tablespoons of water and mix it in with a fork, if the pastry is still a little dry add the remainder and mix it in. Use your hands to bring it into a ball and add a little extra flour if you need to.4. Wrap the pastry in cling wrap and place in the fridge to chill for 20 minutes.5. To make the topping, mix the margarine and sugar until soft and fluffy, add 1 egg at a time while continuing to mix them in.6. Pour in the desiccated coconut and fold it in.7. Remove the dough from the fridge and knead a little before rolling it out to fit the bottom (not sides) of your baking tray.8. Place the pastry in your baking tray and if it is too big and goes up the side of the tray push down flat onto the bottom of the dish.9. Dollop the lemon curd onto the pastry and spread it out evenly.10. Give the coconut layer a mix before spooning it onto the lemon curd. I dollop it in a few areas on top of the lemon curd as it's easier to spread without lifting it up.11. Spread out the coconut layer right to the edge of the dish.12. Bake in the oven for 20-25 minutes, then cover with some baking paper and bake for a further 15 minutes, until the coconut top is a nice golden colour.13. When baked, cool fully before slicing in 12 or 16 slices.14. Mmm, Scrummy!!!
Cranberry Raisin and Cashew Loaf Scrummy TV 2024-09-29 | #fruitloaf #cranberryrasinbread #yeastbreadDiscover the deliciously simple Cranberry, Raisin, and Cashew Loaf! 🍞 This easy-to-make yeast bread is packed with juicy cranberries, sweet raisins, and crunchy cashews, perfect for any time of the day. Cranberry Raisin and Cashew Loaf Ingredients:• 4 ¼ cups (500g /17 oz) strong white flour• 1 ½ tsp (7g / 0.25 oz) fast-action yeast• ¼ tsp salt• 2 tbsp sugar or honey• ⅔ cup (150ml / 5.29 oz) milk• ¾ cup (175ml / 6.17 oz) warm water•3 ½ tbsp melted butter• ½ cup ( 75g / 2.65 oz) chopped cashews• ⅔ cup (100g / 3½ oz) raisins • ⅔ cup (100g / 3½ oz) dried cranberries•2 tbsp pumpkin seedsInstructions:1. Prepare the Dough:In a large bowl, combine the flour, yeast, salt, and sugar (or honey). Mix well to ensure all dry ingredients are evenly distributed.2. Add Wet Ingredients:Pour the melted butter into the warm milk and add to the dry ingredients. Add half the warm water and mix together, continue to add the remaining water until a sticky dough forms. You c an use a wooden spoon or your hands to bring the dough together.3. Knead the Dough:Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment on medium speed for about 5-6 minutes.4. Incorporate the Add-ins:Flatten the dough slightly and sprinkle the chopped cashews, dried cranberries, raisins and pumpkin seeds over the top. Knead the dough gently to incorporate the nuts, fruits, and seeds evenly throughout. If it's too sticky add a little extra flour until you get a nice smooth ball.5. First Rise:Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and leave it to rise in a warm place for about 1 to 1½ hours, or until it has doubled in size. I place mine in the airing cupboard and usually takes 1 hour if it's warm there.6. Shape the Loaf:After the first rise, punch down the dough to release the air. Turn it onto a lightly floured surface. Shape into an oblong and score diagonally across the top with a sharp knife. Sprinkle with a little flour. Place the shaped dough onto a lightly floured large baking tray.7. Second Rise:Cover again and let the dough rise again for about 45 minutes, or until it has doubled in size. (its important once it's doubled in size to get into the oven and not to leave it longer as the yeast will stop reacting and the bread will deflate )8. Bake:15 minutes before the dough is ready preheat your oven to the following temperatures •200°C/400°F •180°C/360°F Fan •Gas Mark 6 Place a couple of mugs of boiling water in a separate tray and place in the bottom of the oven as the bread goes in to create steam this will give the bread a crisp crust. Bake the loaf in the center of the oven for 45-50 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.9. Cool and Serve:Remove the loaf from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy on its own or with butter!
Traditional Bread and Butter Pudding Scrummy TV 2024-09-27 | #BreadAndButterPudding #ComfortFood #DessertRecipesDiscover the ultimate comfort dessert with our Bread and Butter Pudding! We present a traditional recipe and, for something extra special, enjoy my alternative Brioche Chocolate Chip version. Perfectly creamy, delightful rich—these puddings are must-try treats!Traditional Bread and Butter PuddingTimings:• Preparation Time: 30 minutes• Cooking Time: 40 minutes• Total Time: 1 hour 10 minutesServes: 10 portionsIngredients:• 4 cups (400 g / 14 oz) white bread• ¼ cup (50g / 1 ½ oz) unsalted butter• ½ cup (75 g / 2.6 oz) raisins or sultanas or mixed fruit or currants• Zest of 1 Lemon• 4 medium eggs • 1 tsp Vanilla Extract• 1 cup (250 ml / 8.5 fl oz) double cream• 1½ cups (350 ml / 12 fl oz) whole milk or low-fat milk• ¼ cup (50 g / 1.8 oz) Sugar• 1 tbsp demerara sugarMethod1. Preheat the oven to:• 160°C/320°F [Fan Oven]• 180°C/360°F [No-Fan]• Gas Mark 4.2. Cut each slice of bread diagonally in half, and cut each half again to create 4 triangles.3. Spread a small amount of butter onto the front and back of each piece of bread and arrange half of them in your baking dish.4. In a bowl mix together the dried fruit and lemon zest.5. Sprinkle half the raisins and lemon zest evenly over the bread.6. Layer the remaining bread on top, then sprinkle with the rest of the dried fruit and lemon zest.7. In a jug, whisk together the eggs, cream, vanilla extract, milk, and caster sugar.8. Pour the egg mixture evenly over the bread.9. If time allows, refrigerate the pudding for 20-30 minutes to let the bread soak up the mixture, though this step is optional.10. Sprinkle the demerara sugar on top and bake in the oven for 35-40 minutes, until the top is golden and the pudding is cooked through but still nice and stodgy.11. Mmm, Scrummy!!!Brioche & Chocolate Bread and Butter PuddingTimings:• Preparation Time: 30 minutes• Baking Time: 40 minutes• Total Time: 1 hour 10 minutesServes: 10 portionsIngredients:• 4 cups (400 g / 14 oz) brioche loaf• ¼ cup (50g / 1 ½ oz) unsalted butter• ½ cup (75 g / 2.6 oz) raisins• ½ cup (75 g / 2.6 oz) chocolate chips• 4 medium eggs • 1 tsp Vanilla Extract• 1 cup (250 ml / 8.5 fl oz) double cream• 1½ cups (350 ml / 12 fl oz) whole milk or low fat milk• ¼ cup (50 g / 1.8 oz) Sugar• 1 tbsp demerara sugarMethod1. Preheat the oven to:• 160°C/320°F [Fan Oven]• 180°C/360°F [No-Fan]• Gas Mark 4.2. Slice the brioche into 2 cm thick slices. Then, cut each slice diagonally in half, and cut each half again to create 4 triangles.3. Spread a small amount of butter onto each piece of bread and arrange half of them in your baking dish.4. Sprinkle half the raisins and chocolate chips evenly over the bread.5. Layer the remaining bread on top, then sprinkle with the rest of the raisins and chocolate chips.6. In a jug, whisk together the eggs, cream, vanilla extract, milk, and caster sugar.7. Pour the egg mixture evenly over the bread.8. If time allows, refrigerate the pudding for 20-30 minutes to let the bread soak up the mixture, though this step is optional.9. Sprinkle the brown sugar on top and bake in the oven for 35-40 minutes, until the top is golden and the pudding is cooked through but still nice and stodgy.10. Mmm, Scrummy!!!
Black Forest Gateau Loaf Cake Scrummy TV 2024-09-23 | #blackforestcake #loafcake #blackforestcakerecipe #blackforestloafcakeIndulge in this delicious Black Forest Gateau loaf cake! This rich and moist chocolate loaf is layered with luscious cherries and chocolate chips, topped with whipped cream, cherries and a sprinkle of grated dark chocolate. Perfect for a special dessert or a delightful afternoon treat, it's a modern twist on a classic favourite!Black Forest Loaf CakeTimings:• Preparation Time: 15 minutes• Cooking Time: 60 minutes• Decorating Time: 15 minutes• Total Time: 1 hour 30 minutesServes: 10 SlicesIngredients:For the Cake:• ¾ cup (175g/7 oz) unsalted butter• ¾ cup (175g/7 oz) sugar• 1 cup (135g/4 ½ oz) self-raising flour• ½ cup (40g/1 ½ oz) cocoa powder• 4 medium eggs• 1¼ cups (175g/7 oz) tinned cherries• 2 tbsp plain or self-raising flour (to coat cherries)• ½ cup (75g/2 ½ oz) dark chocolate chipsFor the Topping:•3 tbsps Kirsch, (if you don’t have use cherry juice instead)• 3 tbsps cherry juice (from tin)• 1 cup (250ml/8.45fl oz) double cream• 2 tbsps icing/powdered sugar•v 5 tbsps cherry jam• Fresh or tinned cherries, for decoration• Dark chocolate curls, for decoration• Cherry jam, for decorationMethod For the Cake:1. Preheat the oven to:• 160°C/320°F [Fan Oven]• 180°C/360°F [No-Fan]• Gas Mark 4.2. Line a 2lb loaf tin with parchment paper.3. Cream the butter and sugar together until the mixture is light and fluffy.4. Add the flour, cocoa powder, and eggs to the bowl, then beat until you have a smooth batter.5. Drain the cherries from the liquid and dry with a kitchen towel (reserve the liquid for later use). Mix the dried cherries with a little flour, which will help prevent them from sinking to the bottom during baking and gently fold them into the mixture with the chocolate chips.6. Pour the batter into the prepared loaf tin and smooth the top7. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. It may take a little longer than 60 minutes due to the cherries and chocolate chips so keep an eye on it.8. Once the cake is out of the oven, mix together 3 tablespoons of cherry juice with 3 tablespoons of kirsch (if you have it) if you don’t have just use cherry juice.9. While the cake is still warm, poke the cake with a skewer in a few places and drizzle it with the cherry juice.10. Allow the juice to soak in and let the cake cool completely. I leave the cake in the tin until I’m ready to decorate and then I turn it out onto a plate and use my serving place and place it on the bottom side of the cake and flip the plate over. The cake can be moist and this prevents the cake from being damaged taking it out of the tinFor the Topping:1. Whip the double cream and icing sugar together until soft peaks form.2. If the cherry jam is thick with cherries, place it in a sieve to remove the lumps.3. If desired, stir a spoonful of kirsch or cherry juice into the cherry jam to loosen it up a little. Gently swirl a few teaspoons of the jam through the whipped cream.4. Spread the cream mixture evenly over the cooled cake.5. Sprinkle dark chocolate curls on top and garnish with fresh/tinned cherries and swirl over some of the cherry jam.6. Mmm, Scrummy!!!.Notes:• Because this cake includes cream, it's best to store it in the refrigerator. The kirsch helps keep the sponge moist; without it, the cake may become dry.• While the cherries and chocolate chips are optional additions, they greatly enhance the flavour of the cake.• If you prefer, you can top the cake with buttercream instead of just fresh cream.
Homemade Lemon Curd Scrummy TV 2024-09-21 | #lemoncurd #HomemadeLemonCurd #lemonrecipes Whip up this delicious homemade lemon curd with just a few simple ingredients! 🍋 It's tangy, creamy, and perfect for spreading on toast, filling cakes, or spooning straight from the jar. This easy recipe will bring a burst of sunshine to your kitchen. Let’s make something zesty and irresistible together!Homemade Lemon CurdTimings:Preparation Time: 15 minutesCooking Time: 15 minutesTotal Time: 30 minutesServes: 2 x 370g JarsIngredients• Zest of 5 Lemons• Juice of 5 Lemons• 2/3 cup (150 g / 5.3 oz) Unsalted Butter• 1 1/4 cups (250 g / 8.8 oz) Caster Sugar• 3 Medium Eggs• 3 Medium Egg YolksInstructions1. Sterilise your jars: Ensure your jam jars are thoroughly cleaned and sterilised so the lemon curd will keep well. A simple method is to run them through the dishwasher on their own for a squeaky-clean finish.2. Prepare the lemon mixture: In a large heatproof bowl (such as a glass bowl), combine the lemon zest, lemon juice, butter, and caster sugar. Place the bowl over a pan of simmering water (make sure the water isn’t boiling). Stir occasionally until the butter has melted completely.3. Add the eggs: In a separate bowl, beat the eggs and egg yolks together until well combined. Gradually pour the egg mixture into the lemon mixture while whisking constantly. Continue whisking all the ingredients together in the heatproof bowl for 10-14 minutes.4. Check consistency: The curd is ready when it thickens enough to coat the back of a spoon without dripping off too much. It should be smooth, creamy, and have the consistency of custard. Don’t worry if it seems slightly pourable; it will thicken more as it cools.5. Strain and cool: Strain the curd through a fine mesh sieve to remove the lemon zest, then allow it to cool completely. Stir occasionally as it cools to maintain an even consistency. Once fully cool, transfer the curd into the sterilised jars.6. Store and keep: Once cooled and jarred, store the lemon curd in the fridge. Properly stored, the lemon curd will keep for up to two weeks.7. Mmm, Scrummy!! Enjoy your delicious homemade lemon curd spread on toast, scones, or as a filling for cakes and desserts.
How to make Pistachio Ice Cream [No Churn] Scrummy TV 2024-09-18 | #NoChurnIceCream #PistachioLovers #EasyDessertIndulge in the creamy, nutty goodness of Pistachio No-Churn Ice Cream! Made with rich pistachio spread, double cream, and sweetened condensed milk, this easy recipe delivers a smooth, velvety treat without the need for an ice cream maker. Top it with chopped pistachios for added crunch and enjoy a homemade dessert that’s perfect for any occasion. Try swapping the pistachio spread for Nutella or Biscoff for a fun twist!How to make Pistachio Ice Cream No ChurnTiming:Preparation Time: 15 minutesFreezing Time: 6 hours (or overnight)Total Time: 6 hours 15 minutes (minimum)Serves: 8-10Ingredients:• 1 cup (190g / 6.7 oz) Pistachio Spread• 2 cups (500ml / 16.9 fl oz) Double Cream (Heavy Cream)• 1 can (14 oz / 397g) Sweetened Condensed Milk• 1 tsp Vanilla Extract• ¼ cup (50g/1 ½ oz) Pistachio nuts, chopped (for topping)Method:1. In a large mixing bowl, pour the double cream and condensed milk and using a hand mixer or stand mixer, whip until thick (2-3 mins).2. Add the vanilla extract and pistachio spread and mix again until fully combined.3. Pour the mixture into a 2Ib (900g) loaf tin or a freezer-safe container. Smooth the top.4. Sprinkle the chopped pistachio nuts evenly over the top of the ice cream.5. Cover the container with plastic wrap or an airtight lid and place it in the freezer for at least 6 hours or overnight.6. When ready to serve, remove from the freeze and place in the fridge for 20-30 minutes to get a more even thaw. Doing this will make it easier to scoop the ice cream out.7. Use a scoop and dip in hot water to get the perfect ice cream swirl.8. Mmm, Scrummy!!!
5 Ingredient White Bloomer Loaf Scrummy TV 2024-09-14 | #whitebread #yeastbread #artisanbread The White Bloomer loaf is a classic Irish bread with its soft, fluffy interior and a crisp, golden crust marked with signature diagonal slashes. With just five simple ingredients, this recipe allows you to bake a delicious homemade loaf perfect for sandwiches, toast, or enjoying with soups and stews. Why not simply have your homemade White Bloomer loaf fresh, with just butter.White BloomerHow to Make a White Bloomer Recipe Preparation Time: 20 minutes (active).Rising Time: 1 hour 45 minutes.Cooking Time: 30–35 minutes.Total Time: Approximately 3 hours.Servings (Makes 1 loaf, about 12 slices).Ingredients• 4 cups (500g/17.6oz) Strong White Bread Flour• 2 tsp Fast Action Yeast.• 1 ½ tsp Salt.• 1 ⅓ cup (325ml/10.9 floz) Warm Water.• 2 tbsp Olive Oil (plus extra for greasing)Method1. Mix Dry Ingredients.In a large mixing bowl, combine strong white bread flour, fast-action yeast and salt. Don’t place the salt on the yeast or you will affect the reaction from the yeast.2. Add Wet Ingredients.Make a well in the center of the dry mixture. Pour in the olive oil and warm water. I usually add ¾’s of the water and add the remainder if it’s needed.3. Form the Dough.Mix the ingredients with a spoon or your hands until a rough dough forms. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more water.4. Knead the Dough.Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth and elastic. Alternatively, use a machine with a dough hook.5. First Rise.Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.6. Shape the Loaf.Punch down the risen dough to release excess air. Shape it into an oval loaf by folding and tucking the sides under. Place the shaped dough onto a baking sheet lightly sprinkled with flour. Use a sharp knife to make three diagonal slashes across the top of the loaf and sprinkle with a little flour.7. Second Rise.Cover the loaf with a damp cloth or plastic wrap. Allow it to rise again for about 45 minutes, or until nearly doubled in size.8. Preheat the Oven.While the dough is undergoing its second rise, preheat your oven.9. Bake.Place the loaf in the preheated oven and bakeFor 25 minutes at220°C/ 440°F200°C/400°F FanGas Mark 7.And then turn down to the following for 10 minutes200°C/ 400°F180°C/360°F FanGas Mark 6.10 Cool.Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool completely before slicing.Storage Instructions• Store the cooled loaf in a bread box or wrap it in a clean kitchen towel. It will stay fresh for up to 2 days.• Freezing: For longer storage, slice the loaf and place the slices in an airtight freezer bag. Freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen.
How to make Butterfly Buns Scrummy TV 2024-09-12 | #butterflybuns #fairycakes #victoriasandwich #bakingfun 🦋✨ Whip up some nostalgia with classic butterfly buns! Soft, fluffy cupcakes topped with a swirl of buttercream and delicate ‘wings’, these sweet treats are perfect for any occasion. Fun to make and delicious to eat, they’re sure to bring smiles all around. 🍰🧁 Butterfly BunsTIMINGS.• Prep Time: 5 min.• Cooking Time: 20 mins.• Total Time: 25 min.SERVINGS. 12 cakesINGREDIENTS.Fairy Cakes• ½ cup (110g/3 ½ oz) Butter/Margarine (I use Stork Margarine)• ½ cup (110g/3 ½ oz) Sugar• 2 Eggs• 1 tsp Vanilla Extract• ½ cup (110g/3 ½ oz) Self Raising Flour• ½ tsp Baking PowderVanilla Buttercream• ¼ cup (100g/3 ½ oz) Butter, room temperature• 1 ½ cups (225g/8 oz) Icing/Powdered Sugar• 1 tsp Vanilla Extract• 1-2 tbsp Hot Water (only if the buttercream is thick )To Decorate• 6 tsp Strawberry/Raspberry Jam• Icing SugarMethod:1. Preheat the oven to the following temperatures.•160°C/320°F [Fan Oven]• 180°C/360°F [No-Fan]• Gas Mark 4.2. Place fairy cases in a 12-hole tin. I place some dried rice in each of the holes as this absorbs the oil during baking.3. In a medium size bowl mix together the butter/margarine and sugar until the mixture is light and fluffy.4. Add the eggs 1 at a time while continuing to mix while adding, add the vanilla extract and mix it in.5. Fold in the flour and baking powder and mix until fully combined, be careful not to overmix.6. Divide the mixture evenly between the 12 fairy cake cases. I use an ice cream scoop if you don’t have one use two dessert spoons.7. Bake in a preheated oven for 15-20 minutes.8. When baked, allow to cool in the tin for 10 minutes before placing on a wire rack to cool completely.9. To make the buttercream, beat the butter for 5 minutes to get a nice white colour.10. Add the icing sugar in three stages making sure to mix it in between each addition.11. Add the vanilla extract and when all the icing sugar is added mix for about 5 minutes.12. If you find the buttercream is too thick add a little warm water to loosen it up.13. To decorate the butterfly buns use a sharp knife and cut out a round disc. I like to cut a little from the edge of the fairy cake, cut at an angle and when fully cut push the knife in and lift out the sponge disc.14. Remove the cake disc and if there is a lot of sponge on the bottom cut it off pop the sponge into the hole in the fairy cake and push it down.15. Using a piping bag or a teaspoon, place some buttercream in the hole or pipe a nice big swirl.16. Cut the sponge disc in half and arrange it in the centre of the buttercream-like wings.17. Add a little jam to the centre of the wings.18. Sieve over some icing sugar.19. Mmm, Scrummy!!!
Sultana Loaf Cake Scrummy TV 2024-09-10 | #SultanaLoafRecipe #FruitBread #fruitcake #fruitcakerecipe Try this delicious Sultana Loaf recipe! Packed with plump sultanas soaked in tea and a hint of lemon zest, it’s the perfect treat for any time of day. Moist, flavorful, and easy to make, this loaf will be a hit with the whole family. Bake it today and enjoy a slice of comfort! 🍋🍞 Sultana Loaf CakeTIMINGS.• Prep Time: 15 min.• Cooking Time: 45 mins.• Total Time: 60 min.SERVINGS. 8-10 slicesINGREDIENTS.• ½ cup (125g/4 ½) Butter/Margarine (I use Stork)• ½ cup (125g/4 ½ oz) Sugar• 2 Medium Eggs• Zest of 1 Lemon or 1 tsp of Vanilla Extract or 1 tsp of Almond Extract.• 1 ¼ cup (225g/8 oz) Self Raising Flour• 1 cup (175g/7 oz) Sultanas• 2 tbsp of Plain/Self Raising flour (to coat the fruit)Method:1. A few hours before/the night before you want to bake the sultana loaf, soak the sultanas in a mug of cold black tea. When the fruit is plump, use a sieve to drain the fruit and dry the sultanas with a paper towel. This is an optional step but doing this will leave the fruit in the cake nice, moist and flavoursome when baked.2. Preheat the oven to:160°C/320°F [Fan Oven]180°C/360°F [No-Fan]Gas Mark 4.3. Line a 2lb loaf tin with a liner or greaseproof paper and set aside.4. In a large mixing bowl, cream the butter or margarine with the caster sugar until the mixture is light and fluffy.5. Beat in the eggs one at a time, mixing well after each addition, mix in the lemon zest with the first egg.6. Add the self-raising flour and the sultanas, before adding the sultanas add two tablespoons of flour to the sultanas and mix them so that they are fully covered in the flour. Doing this will help prevent the fruit from sinking to the bottom of the cake during baking.7. Gently fold in the flour and sultanas.8. Pour the mixture into the prepared loaf tin and level the top.9. Bake in the preheated oven for 45-55 minutes, or until the cake has risen, turned golden, and a skewer inserted into the center comes out clean.9. Allow the cake to cool in the tin for 10 minutes before removing and placing it on a wire rack to cool completely.10. Mmm, Scrummy!!!
Chocolate Biscuit Cake - Dark chocolate, Digestive Biscuits, Nuts & Dried Fruit Scrummy TV 2024-09-09 | #biscuitcakewithoutoven #chocolatecake #chocolatebiscuitcake Don't miss out my tutorial and recipe is here: youtu.be/4_mKgGyo4r0
Chocolate Biscuit Cake Scrummy TV 2024-09-06 | #chocolateebiscuitcake #nobakechocolatecake #rockyroad Indulge in the ultimate no-bake treat with our Chocolate Biscuit Cake! Crunchy digestive biscuits, sweet dried cranberries, tangy apricots, and crunchy pistachio nuts come together, all coated in rich dark chocolate. It’s the perfect blend of textures and flavours for a delightful, easy-to-make dessertChocolate Biscuit CakeTIMINGS.• Prep Time: 10 min.• Chilling Time: 4 hrs.• Total Time: 4 hrs 10 mins.SERVINGS. 18 slicesINGREDIENTS.• 1 ¼ cup (200g/7 oz) Quality Dark Chocolate (70%)• ¼ cup (100g/3 ½ oz) Butter• 4 tbsp Golden Syrup• 2 ½ cup (200g/7 oz) Digestive Biscuits• ½ cup (100g/3 ½ oz) Salted Pistachios, shelled• ½ cup (75g/2 ½ oz) Dried Cranberries• ½ cup (50g/1 ½ oz) Dried ApricotsMethod:1. Get yourself a container that will act as a mould and line it with parchment paper. I use a inch x 11-inch tin.2. Break the biscuits into small pieces and roughly chop the dried apricots, then place in the bowl,3. Add in the cranberries and pistachios and mix together.4. Break the chocolate into a heatproof bowl, roughly chop and add the butter, and drizzle in the golden syrup, then melt over a pan of gently simmering water or in a microwave, stirring regularly.5. Pour the melted chocolate over the biscuits and mix until all the biscuits, fruit and nuts are covered in chocolate.6. Line a tin with some parchment paper and spoon the biscuit mixture into the tin, use the back of a spoon to press the biscuit mixture down.7. Cover in cling film and place in the fridge to chill for 4 hours.8. Once firm, remove from the tin and cut into chunky slices.9. Mmm, Scrummy!!!
How to make a Batch Loaf Scrummy TV 2024-09-04 | #BatchLoaf #HomemadeBread #yeastbread Nothing beats the aroma of freshly baked batch loaf straight from the oven! 🍞 Soft, fluffy, and perfect with butter and jam, this traditional bread is a comforting classic. Try baking your own and enjoy a slice of homemade goodness! TIMINGS.• Prep Time: 15 min.• Proofing Time: 2 hours 15 mins.• Baking Time: 45 mins• Total Time: 3 hours 15 min.SERVINGS. 6INGREDIENTS.• 1 ¾ cups (450ml/15.2 fl oz) Warm Water• 1 tbsp (10g/ ½ oz) Fast-action dried yeast• 5 cups (650g/23 oz) Strown White Flour, plus extra for dusting• 1 tsp Salt• 3 tbsp (40g/1 ½ oz) Rapeseed/Vegetable OilMETHOD.1. Place the yeast in a bowl and pour in half the warm water. Stiri the liquid and leave to settle for 10 minutes to allow the yeast to activate.2. Sieve the flour into a large bowl and stir in the salt.3. Pour the oil into the yeast liquid and add to the dry ingredients gradually add the remaining water mixing well until a smooth dough forms. You may need a little more or less water to bring the dough to a consistency where it just has the slightest stickiness. I add the remaining water a little at a time until I get the right consistency.4. Tip the dough on a lightly floured surface and use the heel of your hand to knead the dough for at least 8 minutes until silky and smooth. Alternatively, use a mixer with a dough hook.5. Lightly oil a large bowl, then place the dough in the bowl and cover with some oiled cling wrap or a damp clean tea towel.6. Leave in a warm place to double in size for 1 ½ to 2 hours.7. When the dough has risen, punch it to knock the air out, then divide it into four equal pieces and form each into a smooth ball. Check out my video to see how I do this.8. Line an 8”/20 cm square deep tin with greaseproof paper. Place the dough balls in the tin, close together so they can join snugly when in the oven.9. Cover the tin with the oiled cling wrap and leave it in a warm place to rise again for around 45 minutes, until doubled in size. (Just be aware once the dough has doubled in size it needs to go in the oven otherwise if left the yeast will stop reacting in the dough and will cause the bread to deflate and won’t rise in the oven).10. Ten minutes before the dough has finished proofing preheat the oven to the following temperatures:• 240°C/480°F [Fan Oven]• 260°C/520°F [No-Fan]• Gas Mark 10.11.Check to see if the dough is ready by placing your finger on one of the loaves and gently pressing down and if it springs back up the dough is ready. If the dough doesn’t spring back up then you have overproofed your bread - it can still be baked but won’t rise any further in the oven.12. Sprinkle the tops of the bread with a little flour.13. Fill a deep tray with a few cups of boiling water and place it in the oven on the bottom shelf. This will give the bread a nice crunchy crust on top. Place the bread in the oven.14. Bake for 45 minutes until the tops are dark and crisp and the bottoms sound hollow when tapped.15. Remove from the oven and allow to cool for 5-10 minutes before removing from the tin and placing on a wire rack to cool completely.16. When ready to use, tear the bread into individual loaves and cut it into thick slices. Enjoy with butter and jam.17. Mmm, Scrummy!!!
Marmalade Loaf Cake Scrummy TV 2024-09-03 | #MarmaladeLoaf #CitrusBaking #loafcake Marmalade Loaf delight your taste buds with a zesty marmalade loaf cake—moist, citrusy, and perfect for a sweet treat anytime. Simple to make and bursting with orange flavour, it's a must-try for marmalade lovers!Ingredients:• ½ cup (115 g/ 4 oz) Butter or Margarine (softened)• ½ cup (115 g/ 4 oz) Caster Sugar• 2 Medium Eggs (at room temperature)• Zest of 1 Orange• ½ tsp Vanilla Extract• 4 tbsp Orange Marmalade• 3 tbsp Milk• 1 ½ cups (200g/7 oz ) Self-raising FlourMethod:1. Preheat your oven to 180°C (160°C for fan-assisted ovens, or Gas Mark 4). 2. Line a 2lb loaf tin with a liner or greaseproof paper and set aside.3. In a large mixing bowl, cream the butter or margarine with the caster sugar until the mixture is light and fluffy.4. Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest, vanilla extract, marmalade, and milk until well combined.5. Sift in the self-raising flour and gently fold it into the mixture to form a smooth batter.6. Pour the batter into the prepared loaf tin and bake in the preheated oven for 45-55 minutes, or until the cake has risen, turned golden, and a skewer inserted into the center comes out clean.7. While the cake is still warm, spoon a little extra marmalade on top and spread it evenly with a spoon to create a light glaze. 8. Allow the cake to cool completely in the tin before removing and slicing to serve. 9. Mmm, Scrummy!!!
Coconut Biscuits Scrummy TV 2024-08-30 | #CoconutBiscuits #BakingRecipes #CoconutCookiesLooking for a quick and delicious treat? 🥥🍪 My new video shows you how to make coconut biscuits that are crispy on the outside and soft on the inside. Perfect for tea time or a sweet snack anytime! Follow along for easy steps and baking tips to get it just right. Don’t forget to like, share, and subscribe for more tasty recipes!Coconut BiscuitTIMINGS.• Prep Time: 10 min.• Cooking Time: 15 mins.• Total Time: 25 min.SERVINGS. 16 BiscuitsINGREDIENTS.• ½ cup (125g/4 ½ oz) Butter• 4 tbsp Golden Syrup• ½ cup (100g/3 ½ oz) Self Raising Flour, sieved.• 1 ½ cups (150g/5 oz) Porridge Oats• 1 ¼ cups (100g/3 ½ oz) Desiccated Coconut.• ¼ cup (75g/2 ½ oz) Sugar• ½ tsp Baking Soda/Bicarbonate of Soda• 2 tbsp Boiling WaterMETHOD.1. Preheat the oven to: 160°C/320°F [Fan Oven]180°C/360 [No-Fan]Gas Mark 4.2. Line two baking trays with greaseproof paper. My baking tray measures 12 ½ “ x 9 “.3. In a saucepan add the golden syrup and butter and melt under medium heat making sure to stir continuously so it doesn’t burn or stick. A good tip to remove the golden syrup from the tin is to lightly grease a spoon with a little oil before placing it in the tin and it runs off the spoon real easily.4. When melted, mix together the baking soda and boiling water in a bowl and add to the melted butter and syrup and mix it in. The mixture will foam up a little. Remove from the heat.5. In a medium-sized bowl add the self-raising flour, porridge oats, sugar and desiccated and mix.6. Pour the butter and golden syrup mixture into the dry ingredients and mix until fully combined.7. Take a heaped dessert spoon of the mixture and place it in your hand and bring it together into a ball (I squeeze it) about the size of a large walnut, flatten it a little and shape it into a circle before placing it on the lined baking tray. Repeat this until all the mixture is used up. Leave room between each one for the biscuits to spread. I place 8 biscuits on each baking tray.8. Bake in a preheated oven for 10-15 minutes.9. When golden in colour remove and allow to cool for 15 minutes on the tray before placing on a wire rack to cool completely.10. Mmm, Scrummy!!! STORAGE.• The flapjacks will keep in an airtight tin for up to 7 days. • You can freeze flapjacks for up to 3 months.
Raspberry and Lemon Baked Cheesecake Scrummy TV 2024-08-28 | #bakedcheesecake #reaspberrycoulis #raspberrydessert Raspberry and Lemon Baked Cheesecake—an absolute delight that everyone adored!The full recipe and video tutorial is here x youtu.be/n76KlcwlndA
Frozen Berry Flapjack Scrummy TV 2024-08-25 | #BerryFlapjacks #HealthySnacks #EasyRecipesCraving something sweet and healthy? Try these frozen berry flapjacks for a perfect balance of flavor and nutrition. Frozen fruit is super convenient, budget-friendly, and works perfectly in recipes like this one. They’re easy to make and great for any time of day. Need any tips or have questions? Just leave a comment below! Frozen Berry FlapjackTIMINGS.Prep Time: 10 min.Cooking Time: 40 mins.Total Time: 40 min.SERVINGS. 12-16 squaresINGREDIENTS.• ¾ cup (175g/7 oz) Butter• ½ cup (175g/7 oz) Honey• 2 tbsp Maple Syrup• 3 ½ cups (300g/10 ½ oz) Porridge Oats• 2 tsp Cinnamon• 2 ½ cup (75g/2 ½ oz) Cornflakes, crushed.• 1 cup (125g/4 ½ oz) Frozen BerriesMETHOD.1. Preheat the oven to: 170°C/340°F [Fan Oven] 190°C/380°F [No-Fan] Gas Mark 5.2. Melt the butter, honey and maple syrup in a pan.3. In a large bowl mix together the porridge oats, cornflakes and cinnamon.4.Pour in the cooled honey and butter mixture and mix until fully combined.5. Add the frozen fruit and mix them in.6. Pour into a lined 9” x 9” tin/dish and press the mixture down with the back of a spoon.7. Bake in a preheated oven for 30 minutes until golden brown.8. When baked, remove from the oven and cool completely before chilling in the fridge for 1 hour. 9. Cut into 12 to 16 flapjacks.10. Mmm, Scrummy!!! STORAGE.• The flapjacks will keep in an airtight tin for up to 7 days. • You can freeze flapjacks for up to 3 months.
Jam Tarts Scrummy TV 2024-08-15 | #JamTarts #MrKipling #HomemadeDelightsIndulge in the classic charm of homemade jam tarts, where buttery, flaky pastry meets sweet, fruity filling. These delightful treats are perfect for any occasion, from cosy afternoon teas to festive celebrations. Customize them with your favourite jam flavours and add a touch of creativity with decorative pastry tops. Whether you're baking for loved ones or enjoying them yourself, jam tarts never fail to impress. Bring a little sweetness to your day with these timeless pastries!Jam Tarts• Timings.• Prep Time: 15 mins.• Baking Time: 15 mins.• Total Time: 30 mins. Servings. 12Ingredients.• 1 ¼ cup (225g/8oz) All Purpose Flour/Plain Flour• 2 tbsp Icing Sugar or Caster Sugar• ½ cup (125g/4 ½ oz) Butter, frozen and grated.• 1 Egg Yolk• 4-5 tbsp Cold Water• 12 tsp Jam (Strawberry, Blackcurrant, Apricot, Lemon Curd)Oven Temperatures:Preheat the oven: • Fan Oven: 180°C/360°F.• Oven: 200°C/400F.• Gas Mark 6. METHOD.1. Combine the flour, sugar and butter in a bowl. Use your fingertips to rub the ingredients together until the mixture resembles fresh breadcrumbs. 2. Once the mixture is crumbly, mix in the egg yolk and add half the water, begin to bring the dough together into a lump using your hands, being careful not to over-knead. If the dough isn't coming together, add a little more of the water.3. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.4. Preheat your oven to the above temperatures and lightly grease a 12-hole bun/muffin tin and lightly dust your work surface with flour. 5. Unwrap the chilled pastry and roll it out to a thickness of 3mm. 6. Use a straight or fluted round cutter (7 ½ cm/3 inch) to cut out 12 circles, ensuring they are large enough to line the holes in the tin.7. Spoon 1 heaped teaspoon of your chosen filling into each pastry-lined hole. 8. Bake the tarts for 15-18 minutes, or until the pastry is golden and the filling begins to bubble slightly. 9. Allow the tarts to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.10. Mmm, Scrummy!!!
Ginger Crunch Scrummy TV 2024-08-10 | #GingerCrunch #BakingTreats #SweetRecipes These lightly spiced crunchy biscuits are very moreish and a perfect accompaniment to a really good cup of tea.Ginger CrunchTimings.• Prep Time: 10 mins.• Baking Time: 20 mins.• Total Time: 30 mins. Servings. 16Ingredients.• ½ cup (110g/4oz) Butter, softened• ¼ cup (50g/2 oz) Sugar• ¾ cup (140g/5oz) Plain/All Purpose Flour• 1 tsp Baking Powder.• 1 tsp Ground Ginger• Stem Ginger (optional)Topping• 4 tbsp Icing Sugar• 2 tbsp Butter• 1 tsp Ground Ginger• 3 tsp Golden SyrupOven Temperatures:Preheat the oven: • Fan Oven: 160°C/320°F.• Oven: 180°C/360°F.• Gas Mark 4. METHOD.1. Grease and line an 8-inch square tin with foil (this makes it easier to lift the biscuit out).2. In a bowl cream the butter and sugar together until soft.3. Add the flour, baking powder and ground ginger and mix well.4. Press into the prepared tin and bake for 15-20 minutes.5. For the topping place all the ingredients into a small saucepan and stir over a gentle heat until melted.6. Pour over the biscuit layer while still warm.7. If using stem ginger add a little to the top.8. Allow to cool fully before scoring with a sharp knife and cutting into squares.9. Mmm, Scrummy!!!
How to Make a Classic Irish Tayto Crisp Sandwich Scrummy TV 2024-08-08 | #CrispSandwich #SnackPerfection #IrishTraditionfoodReady to crunch your way to snack heaven? Learn the ancient Irish art of making the perfect Taytos Crisp Sandwich! It’s the ultimate guide for transforming humble crisps into a gourmet delight. Warning: May cause uncontrollable snack cravings and epic lunchbox envy!
How to make a Buttermilk Fruit Cake Scrummy TV 2024-07-25 | •#ButtermilkFruitCake #HomemadeFruitCake #BakingRecipesDiscover the delightful combination of tangy buttermilk and sweet, juicy fruits in our Buttermilk Fruit Cake recipe! 🍰 Perfect for any occasion, this cake is moist, flavorful, and easy to make. This recipe was made by my grand aunt, and passed down to my mum, and now I love to make it. It's a beautiful and easy-to-make fruit cake.How to make a Buttermilk Fruit CakeButtermilk Fruit CakeTimings.• Prep Time: 10 mins.• Baking Time: 50 mins.• Total Time: 60 mins. Servings. 10Ingredients.• 1 ¾ cup (300g/10 ½ oz) Plain/All Purpose Flour• 1 tsp Baking Soda/Bicarbonate of Soda• ½ cup (125g/4 ½ oz) Butter, frozen and grated• ½ cup (125g/4 ½ oz) Caster Sugar.• 1 tsp Mixed Spice• 2 tbsp (25g/ ¾ oz) Mixed Peel (optional)• 2 cups (300g/10 ½ oz) Mixed Fruit or Sultanas and Raisins.• 2 Medium Eggs• 1 ¼ cups (300ml/10.14 floz) Buttermilk.Oven Temperatures:Preheat the oven: • Fan Oven: 160°C/320°F.• Oven: 180°C/360°F.• Gas Mark 4. METHOD.1. Grease and line a 2Ib loaf tin and preheat the oven to the above temperatures.2. In a bowl mix together the flour and baking soda.3. Rub the grated butter into the flour with your fingertips until it resembles fine breadcrumbs.4. Add the sugar, mixed spice, mixed peel if using and the dried fruit and mix them in.5. Beat the eggs and add to the dry ingredients mixing until combined.6. Pour in half the buttermilk and mix it in add a little at a time until you get a drop consistency.7. Spoon the mixture into the prepared cake tin.8. Bake in a preheated oven for 40-50 minutes, check with a skewer to ensure it’s fully baked. If it needs longer leave it in until the skewer comes out clean.9. Allow to cool in the tin for 10 minutes before removing from the tin and placing on a wire rack to cool completely.10. Cut and enjoy with a cup of tea.11. Mmm, Scrummy!!!
How to make a classic White Loaf of Bread Scrummy TV 2024-07-17 | #ClassicWhiteBread #homemadebread #easyyeastbreadYou'll never buy bread from the shops if you make this White Loaf. Baking a homemade classic white loaf is a delightful experience, offering a soft, airy texture and a golden crust. Perfect for sandwiches or toast, this bread stays fresh for up to 3 days and can be frozen for a month. There's nothing quite like the smell of freshly baked bread filling your home. Classic White LoafTimings.• Prep Time: 10 mins.• Proofing Time: 1 hour 45 mins• Baking Time: 45 mins.• Total Time: 2 hours 40 mins Servings. 16 slicesIngredients.• 3 cups (500g/17 ½ oz) Strong White Flour *(All-purpose or Plain Flour can also be used see note)• 1 tbsp Sugar• 2 tsp (7g/ 0.25 oz) Sachet of Fast Action Yeast• 1 tsp Salt• 1 ¼ cups (325ml/10.98 fl oz) Lukewarm Water.• 3 tbsp (50g/1 ½ oz) Butter, melted• 1 Medium Egg, beaten. • Oil for greasing.Oven Temperatures:Preheat the oven: • Fan Oven: 180°C/360°F. •Oven: 200°C/400°F.• Gas Mark 6. METHOD.1. Combine the flour, yeast, sugar and salt in a large bowl, make sure not to place the salt on top of the yeast or it will affect the yeast's reaction in the dough.2. In a jug mix together the lukewarm water, melted butter and egg.3. Create a well in the centre of the flour mixture and pour in half the liquid and mix with your fingers or a wooden spoon until a slightly wet and workable dough forms. Continue to add more liquid until you get a nice soft dough.4. Turn the dough onto a lightly floured surface and knead for at least 10 minutes until it becomes smooth and elastic. Alternatively, this can be done using a tabletop mixer with a dough hook. 5. Place the dough in a clean, oiled bowl, and cover with cling film,( I lightly grease the cling wrap with oil to help prevent it from sticking to the dough when it rises). 6. Place in a warm place and allow it to rise until it doubles in size. This should take about an hour if it doesn't double in size move to a warmer place.7. When it’s doubled in size knock back the dough with your fist by just pushing your fist down through the centre of the dough. 8. Tip it onto a floured surface and shape the dough into an oblong shape.9. Brush a 900g/2Ib loaf tin with some oil making sure to oil the top edges of the tin as the dough will expand over them.10. Place the dough in the tin and gently press it so it fits.11. Cover with a clean tea towel or lightly oiled cling wrap and let it prove in a warm place for 40 minutes until it doubles in size. (Be cautious not to overproof the dough by leaving it too long before putting it in the oven, as this can cause it to deflate and lose its rise. The yeast will start to lose its effectiveness if over-proofed).12. 15 minutes before the proofing time is up, preheat the oven to the above temperatures. A hot oven is important for baking the bread.13. Remove the cling wrap and dust the top lightly with a little flour.14. Bake for 35-40 minutes until golden in colour or, until the loaf sounds hollow when tapped on the base after being removed from the tin. 15. Cool the bread completely on a wire rack. The loaf will remain fresh in an airtight container for 3-4 days or can be frozen for up to 1 month.16. Mmm, Scrummy!!!NOTEAll-purpose and plain flour can be used for this recipe but won’t need as much liquid compared to strong white flour or bread flour so my advice is add half the liquid, mix it in and add a little at a time mixing until you get the right consistency.
Irish Porter Cake Scrummy TV 2024-07-12 | #IrishPorterCake #TraditionalIrishBaking #IrishRecipesDiscover the delicious tradition of Irish porter cake! 🍰 This rich, moist cake is made with dark Porter beer (Guinness Stout) , aromatic spices, and dried fruits, creating a unique and flavorful treat. Perfect for any occasion, it's a beloved favourite in many Irish households.Irish Porter CakeTimings.• Prep Time: 30 mins.• Baking Time: 2 hrs.• Total Time: 2 ½ hours Servings. 20Ingredients.• 1 cup (225g/8 oz) Butter• 1 cup (225g/8 oz) Sugar or Brown Sugar• 1 ¼ cups (300ml/10.14 floz) Porter (Guinness Stout)• 1 ½ cups (225g/8 oz) Sultanas• 1 ½ cups (225g/8 oz) Raisins• ¼ cup (75g/2 ½ oz) Mixed Peel (optional)• 2 ¾ cups (450g/15 ½ oz) All Purpose/Plain Flour• Pinch of Salt• 1 tsp Baking Powder• ½ tsp Baking Soda/Bicarbonate of Soda• 2 tsp Mixed Spice• Zest of 1 Orange or Lemon• ½ cup (100g/3 ½ oz) Glace Cherries, halved (optional)• 3 Medium EggsOven Temperatures:Preheat the oven: • Fan Oven: 140°C/280°F.• Oven: 160°C/320°F.• Gas Mark 4. And then for the 2nd Hour•Fan Oven: 130°C/260°F.• Oven: 150°C/300°F.• Gas Mark 2 METHOD.1. Line a 20cm (8in) round tin with greaseproof paper.2. Preheat the oven to the above temperature.3.Place the butter, sugar, stout, mixed peel and dried fruit, in a saucepan and melt over medium heat before bringing to a boil, stirring frequently, for 3-4 minutes..4. Remove from heat and let it cool until lukewarm.5. Sift the flour,baking powder, bicarbonate of soda, and mixed spice into the saucepan.6. Add the orange zest and mix everything until combined.7. Add the cherries and whisk the eggs and gradually mix them evenly into the mixture.8. Pour the mixture into the prepared tin and use a spoon to create a small dip in the centre of the cake this helps get an even rise.9. Bake in the oven for 1 hour at the above temperature and then turn down to the lower temperature and bake for a further hour. Check with a skewer to ensure it’s fully baked.10. When baked and if desired, prick the cake all over with a skewer and pour 3-4 tablespoons of stout over the cake. I allow the cake to cool for 10 minutes before I do this (feeding the porter cake is an optional step) 11. If you can resist, allow the cake to mature for 2–3 days before cutting it.12. Mmm, Scrummy!!!STORAGEPorter cake keeps for 1-2 weeks at room temperature in an airtight container.It lasts up to 4 weeks when stored in the refrigerator.Porter cake can be frozen for up to 3 months if wrapped tightly and placed in a freezer-safe container.Thaw frozen porter cake in the refrigerator overnight or at room temperature for several hours.Note Sultanas may be used on their own.Mixed fruit is always good to use.
Easy Strawberry Flan Recipe - How to Turn It Into a Delicious Strawberry Trifle Scrummy TV 2024-07-10 | #StrawberryFlan #StrawberryTrifle #easydessertrecipes Learn how to make a delicious Strawberry Flan that can easily be transformed into a Strawberry Trifle with just two extra ingredients! 🍓🍮 In this video, I’ll guide you through both recipes, providing step-by-step instructions. Perfect for any dessert lover, these treats are sure to impress. Don’t forget to like, comment, and subscribe for more easy dessert recipes.Easy Strawberry Flan Recipe - How to Turn It Into a Delicious Strawberry TrifleEasy Strawberry Flan Recipe - How to Turn It Into a Delicious Strawberry Trifle RecipeTimings.• Prep Time: 30 mins.• Setting Time: 1 ½ hrs.• Total Time: 2 hours Servings. 12 slicesIngredients.• 4 Medium Eggs• ½ cup (115g/4 oz) Sugar• 1 tsp Vanilla extract (optional)• ½ cup (115g/4 oz) All Purpose/Plain Flour (Self Raising can be used either or Cake Flour if in the USA)• 2 ½ cup (600g/22 oz) Strawberries, cut in quarters.• 135g pack of Strawberry Jelly• ½ cup (50g/1 ½ oz) Flaked Almonds (for Trifle option)• 1 ¼ cup (300ml/10.14 fl oz ) Double Cream • 1 ½ cup (400g/14 oz) Tin of Custard (for Trifle option).Oven Temperatures:Preheat the oven: • Fan Oven: 160°C/320°F.• Oven: 180°C/360°F.• Gas Mark 4. METHOD.1. Preheat the oven to the above temperatures and grease and line a 9-inch square loose-bottomed tin.2. Crack the eggs into a bowl, add the sugar and vanilla (if using), and beat together for 5 -10 minutes until very light, fluffy and has doubled in size.3. Sift and fold in the flour a little until fully combined. 4. Pour into the prepared tin and bake for 12-15 minutes or until a skewer inserted comes out clean. 5. Leave to cool.6. Wash, hull, and quarter the strawberries, then place them in a bowl. 7. Prepare the strawberry jelly according to packet instructions and place it in the fridge to cool, keep a close eye on the jelly as you don’t want it to fully set or you won’t be able to spread it over the strawberries. 8. Once the jelly is the right consistency and the sponge is cold, scatter the strawberries over the sponge, then pour over the jelly and use a spoon to spread out the jelly.9. Place in the fridge for 1 hour, or until set.10. For the Trifle option. Slice and serve with whipped double cream.11. For the Trifle option. Toast flaked almonds in a small, dry pan until golden – keep an eye on them, as they will burn!12. In a large bowl, whip the double cream to soft peaks, then gently fold in the custard, don’t fold it in fully as you want to see the yellow of the custard through the white of the cream.13. Cut the traybake into squares and serve topped with the custardy cream and flaked almonds, 14. Mmm, Scrummy!!!
No Knead Crusty Bread Scrummy TV 2024-07-04 | #NoKneadBread #CrustyBread #EasyBreadRecipeDiscover the easiest way to make delicious, no-knead crusty white bread right at home! 🍞✨ Watch my step-by-step video tutorial and impress your family with bakery-quality bread. This yeast bread doesn't need kneading and is super fast to make, even with yeast. Click now to start baking! No Knead Crusty BreadTimings.• Prep Time: 10 mins.• Proofing Time: 2 hours• Cook Time: 40 mins.• Total Time: 2 hours 50 mins.Servings. 12 slicesIngredients.• 2 ¾ cups (450g/15 ½ oz) Strong White Flour (can use all-purpose/plain flour)• 2 tsp Fast Action Yeast• 2 tsp Salt• 1 ½ cups (375ml/12 ½ floz) Warm WaterOven Temperatures:• Preheat the oven: • Fan Oven: 220°C/440°F.• Oven: 240°C/480°F.• Gas Mark 9. METHOD.1. Mix the Dough: Combine flour, yeast, and salt in a large bowl. Add water, and use the handle of a wooden spoon to stir until the flour is fully incorporated. The dough should be wet and sticky, not kneadable but also not runny like cake batter. Adjust with more water or flour as necessary to achieve the right consistency.2. Let It Rise: Cover the bowl with cling wrap or a plate and let it sit on the counter for 2-3 hours until it doubles in size, becomes wobbly like jelly, and has a bubbly top. If after an hour it hasn't started rising, move it to a warmer spot.3. Optional - Refrigeration for Enhanced Flavour: At this point, you can either proceed to baking (move to Step 5) or refrigerate the dough for up to 3 days to develop more flavour.4. Warm the Dough: If you refrigerate the dough, let it sit on the counter for 45-60 minutes while the oven preheats, as the cold dough doesn't rise as well.5. Preheat the Oven: Place a Dutch oven or heavy roasting dish with its lid on in the oven (my pot is 10 inches in width and 4 inches deep ) and preheat to the above temperatures for 30 minutes before baking. (See Note 8 if you don't have a Dutch oven).6. Shape the Dough: Sprinkle 1 tablespoon of flour on a piece of parchment/greaseproof paper (big enough to fit in a Dutch oven), and scrape the dough out of the bowl. Sprinkle 1/2 tablespoon of flour on top. Use a dough scraper, cake server, large knife, or spatula to fold the sides inward (about 6 folds) to form a rough, round shape. 7. Place Dough in Pot: Remove the hot Dutch oven from the oven and use the paper to place the dough into the pot. Put the lid on.8. Bake: Bake the dough for 30 minutes with the lid on, then for an additional 12 minutes uncovered, or until the bread is deep golden and crispy.9. Cool and Slice: Let the bread cool on a rack for 30 minutes before slicing.10. Mmm, Scrummy!!!Notes if you don’t have a Dutch Oven Alternative to Dutch Oven: If you don't have a Dutch oven, use a 20cm (8 inches) square metal pan (avoid glass, as it may shatter). Place the metal pan in the oven on the middle shelf where the bread will bake, or on the shelf below if the tray doesn’t fit on the same shelf. Preheat the oven and boil a kettle. Place the parchment paper with the shaped dough on a baking tray. When ready to bake, work quickly: put the bread in the oven, fill the metal pan with boiling water, and close the oven door. This creates a makeshift Dutch oven steamer effect. Bake for the full 40 minutes until the bread is a deep golden brown.Using a Roasting Pan: A heavy roasting pan with a high lid can also be used. Preheat it as per the recipe instructions. The bread should rise to about 8-10cm (3.2-4 inches) tall.
Strawberry Ice Cream No churn Scrummy TV 2024-07-02 | #HomemadeStrawberryIceCream #EasyNoChurnStrawberryIceCream#DIYNoChurnStrawberryIceCreamStrawberry Ice Cream (No Churn)Timings.• Prep Time: 10 mins.• Chilling Time: 6 hours.Total Time: 6 hours 10 mins.Serves: 8-10.Ingredients• 1 can (397g/14oz) Condensed Milk.• 2 cups (480ml/16.2floz) Double/Heavy cream.• 1 tsp Vanilla Extract.• 2 cups (300g/10 ½ oz) Strawberries (fresh or thawed) Method1. Firstly puree the strawberries using a food processor or blender and pour through a sieve to remove seeds. Set to one side. 2. Add the double/heavy cream, vanilla extract and condensed milk to a large bowl, and whip to stiff peaks.3. Add the pureed strawberries holding back a few tablespoons.4. Fold in the strawberry puree until fully combined.5. Transfer to a 2Ib loaf tin.6. Spoon the remaining puree over the top in several spots and gently swirl it in7. Cover with cling film and freeze for at least 6 hours.8. Remove from the freezer and allow it to sit in the fridge uncovered for about 30-45 minutes before serving. By doing this makes it much easier to scoop as you get a more even melt in the fridge.9. Keep stored in the freeze-covered for 6 weeks.10. Mmm, Scrummy!!!
Classic Shortbread Scrummy TV 2024-06-27 | #shortbread #shortbreadrecipe #homemadecookies Prepare a batch of this heavenly shortbread, and you'll never forget its taste. Stored in an airtight tin, it stays fresh for weeks. Perfect for picnics and an ideal sweet treat to accompany tea or coffee at any time of the day, this shortbread is a delightful addition to your pantryClassic ShortbreadTimings.• Prep Time: 10 mins.• Cook Time: 25 mins.• Total Time: 35 mins.Servings. 16 shortbread fingersIngredients.• 1 ½ cups (250g/8 ½ oz) Plain/All Purpose Flour, sieved• ¼ cup (75g/2 ½ oz) Sugar• ½ cup(65g/2 oz) Cornflour/Cornstarch• ¼ tsp Baking Powder• ¾ cup (210g/7 ½ oz) Salted Butter cut into 1cm / ½ inch cubesOven Temperatures:Preheat the oven: • Fan Oven: 160°C/320°F.• Oven: 180°C/360°F.• Gas Mark 4. METHOD.1. Preheat your oven to the above temperatures and prepare an 8x8" square baking tin by lining the base with baking paper.2. In a bowl mix together the butter and sugar for about 5 minutes until soft and fluffy.3. Add the dry ingredients and mix again until a dough forms.4 Transfer the dough to the lined baking tin. Press it out into an even layer. 5. Cut the dough into 16 rectangles and poke holes in each of the shortbread fingers with a fork.6. Place the tin in the centre of the preheated oven and bake for 25 to 30 minutes, until the shortbread is lightly golden and fully cooked.7. Remove from the oven and, while still hot, cut the shortbread into fingers.8. Sprinkle sugar over the top, then allow the shortbread to cool completely in the tin before removing. Store in an airtight container.9. Mmm, Scrummy!!!
Irish Bread Rolls Waterford Blaa Scrummy TV 2024-06-24 | #WaterfordBlaas #IrishBreadRolls #TraditionalIrishBakingDiscover the delicious tradition of Waterford Blaas, the quintessential Irish bread roll. Soft, floury, and perfect with butter, these rolls are a true taste of Ireland. Try them today and savor a piece of Irish heritage!Irish Bread Rolls - Waterford BlaasTimings.• Prep Time: 10 mins.• Cook Time: 20 mins.• Total Time: 30 mins.Servings. 12 rollsIngredients.• ⅔ cup (5 floz/150 ml) Warm Water• 1 ½ tbsp (0.5 oz/14 g) Fast Action Yeast• 1 teaspoon sugar• 5 ½ cups (1 ¾ lbs/800 g) Strong White Flour• 1 teaspoon salt• 1 ¼ cups (10 floz/300 ml) Warm WaterOven Temperatures:• Preheat the oven: • Fan Oven: 190°C/380°F.• Oven: 210°C/420°F.• Gas Mark 7. METHOD.1. In a small jug, combine the warm water, yeast, and sugar. Stir until the yeast dissolves, then let it sit for about 5 minutes until it starts to bubble.2. In a large mixing bowl, add the salt to the flour and mix well.3. Gradually add the yeasty water to the flour mixture, along with the remaining water, bit by bit. Stir with a spoon or use a stand mixer fitted with a dough hook. Only add enough water for the dough to form a ball and clean the bottom of the bowl.4. Once the dough forms a ball, knead it by hand for 10 minutes on a floured work surface or in the stand mixer with the dough hook for about 5 minutes. The dough should become smooth and elastic, stretching without breaking.5. Place the dough into a large oiled bowl and let it proof in a warm spot for about one hour, or until it has doubled in size. The dough is ready if it doesn't bounce back when pressed with a finger.6. Punch down the dough to release the air and turn the dough onto a floured surface and divide it into 12 equal pieces, each weighing about 100g (3 ½ oz). Roll each piece gently between your palms to form a round shape.7. Place the rolls a little apart in a slightly oiled 9-inch x 13-inch baking tray. Cover with cling wrap and let them proof once more for 45 minutes to an hour, allowing the dough to ferment, develop flavour and double in size.8. Preheat your oven to the above temperatures. 9 When the rolls have doubled in size, dust the tops of the rolls with flour and bake for about 25-35 minutes, until the bottoms are crisp and the tops are lightly browned.10. Enjoy the rolls with Irish butter and rashers (or bacon). 11. Store at room temperature for up to 2 days, or freeze for up to 6 weeks.12. Mmm, Scrummy!!
Treacle Scones Scrummy TV 2024-06-20 | #sconesrecipe #afternoontea #scones #homemadebaking Indulge in the rich, sweet flavour of my homemade treacle scones, spiced with ginger, cinnamon, and nutmeg! Enjoy Thunder and Lightning scones - treacle scones topped with clotted cream or cream and a swirl of treacle. Watch our step-by-step video to perfect this delicious treat. Don't forget to like, share, and subscribe!Treacle SconesTreacle SconesTimings.• Prep Time: 10 mins.• Cook Time: 20 mins.• Total Time: 30 mins.Servings. 10 sconesIngredients.• 3 ¼ cup (550g/19 oz) All-Purpose Flour/Plain Flour.• 2 tsp Baking Soda/Bicarbonate of Soda• Pinch of Salt• ¼ cup (75g/2 ½ oz) Butter, frozen and grated• 1 tsp Cinnamon• 1 tsp Ground Ginger• ½ tsp Nutmeg• ½ tsp Allspice• 2 tbsp Brown Sugar• 2 tbsp Treacle/Molasses• 1 cup (250ml/8.45 fl oz) Buttermilk or Warm Milk• 1 Medium Egg Oven Temperatures:Preheat the oven: • Fan Oven: 200°C/400°F.• Oven: 220°C/440°F.• Gas Mark 7. Method.1. Preheat the oven to the above temperatures and line a large baking tray with greaseproof paper.2. In a jug mix the warm milk/buttermilk, egg and treacle and mix until it’s fully dissolved.3. In a large bowl mix the flour, salt, and baking soda together and add the grated butter.4. Rub the butter into the flour with your fingertips until it looks like breadcrumbs. 5. Add all the spices and brown sugar and mix to combine. 6. Pour in ¾ ‘s of the milk/treacle mixture and mix with a spoon until you get a soft dough, continue to add more of the milk/treacle mixture if it’s too dry. 7 Using your open hand gently knead the dough a little and bring it into a round ball.8. The dough should be soft, but not too sticky, if it’s sticky add a little extra flour. 9. Turn onto a floured work surface and work the dough gently to bring it together into a round shape with a depth of 1 ½ inches/3 ½ cm.10. Cut the scones out with a 7cm cutter making sure to dip it in flour each time you cut a scone out.11. Place on the prepared baking tray and brush the top all over with any of the remaining milk/treacle mixture or with a beaten egg. 12. Bake in a preheated oven for 10-15 minutes or until golden in colour. Allow to cool for 15 minutes before placing on a wire rack to cool completely.13. Serve with butter or jam or if you want to try something a little different try “Thunder and Lightning “ top with clotted cream or whipped cream and a swirl of treacle on top.14. Mmm, Scrummy!!!
Strawberry and White Chocolate Cheesecake No Bake Scrummy TV 2024-06-18 | #strawberrycheesecake #strawberryandwhitechocolatecheesecake#nobakecheesecakerecipe Strawberry and White Chocolate Cheesecake is a lovely cheesecake for this time of year when strawberries are in season xStrawberry and White Chocolate (No Bake)Timings• Prep Time: 30 mins.• Chilling Time: 6 hours.• Total Time: 6 hours and 30 mins.Servings• Serves: 12 people.INGREDIENTS:For the biscuit base.• 3 ¼ cup (300g/10 ½ oz) Digestive Biscuits.• ¾ cup (150g/5 oz) butter, melted. For the filling.• 3 ½ cup (550g/19 ½ oz ) Full Fat Cream Cheese. • ¾ cup (125g/4 ½ oz) Icing/Powdered Sugar.• 1 ¼ cups (300ml/10 fl oz) Double/Heavy Cream.• 1 Sachet (11.5g) of Strawberry Jelly Crystals• 2 ½ cup (300g/10 ½ oz) Strawberries, chopped small.• ¼ cup (75g/2 ½ oz) White Chocolate, chopped small. To Decorate• 8 Strawberries• ¾ cup (200ml/6 ½ oz) Cream, whipped.• ¼ cup (50g/1 ½ oz) White Chocolate grated.METHOD:1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.2. Pour into a bowl and add the melted butter and mix until fully incorporated.3. Press the mixture into a 20cm/8 inch springform tin, there is no need to grease the tin.4. Place in the fridge for 30 minutes.5. Beat the cream cheese, and icing sugar until soft.6. Add the double cream and strawberry jelly crystals and whip together until the mixture firms up and holds its shape. Be careful not to overmix as you don’t want the mixture to split.7. Fold in the chopped strawberries and white chocolate.8. Spoon the mixture on top of the biscuit base and smooth it out with a spatula.9. Place in the fridge for a minimum of 6 hours but preferably overnight.10. Remove from the tin and place on a serving plate.11. Pipe cream swirls around the edge of the cheesecake, sprinkle grated white chocolate in the centre and top each of the cream swirls with a strawberry.12. Keep in the fridge until ready to serve.13. Use a sharp knife to cut the cheesecake, dipping it in warm water and cleaning it after each cut.14. Will keep in the fridge for up to 3 days and can be frozen for up to 3 months.15. Mmm Scrummy!!!
Lemon & Poppyseed Loaf (Starbucks copycat) Scrummy TV 2024-06-13 | #HomemadeBaking #StarbucksCopycat #LemonPoppyseedLemon and Poppyseed Loaf: My Homemade Version of Starbucks Lemon LoafLemon Poppyseed LoafTimings.• Prep Time: 10 mins.• Cook Time: 45 mins.• Total Time: 55 mins.Servings. This loaf will make ten slices of bread.Ingredients.Lemon Poppyseed Loaf• ¾ cup (175g/7oz) Butter or Margarine (I use Stork)• ¾ cup (175g/7oz) Sugar• Finely grated zest of 2 large lemons• 3 medium eggs• 1 ½ cup (250g/9 oz) Self Raising Flour• ¼ cup (50g/1 ½ oz) Poppy Seeds• ½ cup (100g/3 ½ oz) Natural Yoghurt/Sour Cream Lemon Glaze• 1 cup (150g/5 oz) Icing/Powdered Sugar, sieved.• 3-4 tbsp Lemon Juice.Oven Temperatures:Preheat the oven: • Fan Oven: 160°C/320°F.• Oven: 180°C/360°F.• Gas Mark 4. Method.1. Preheat the oven to the above temperatures and grease and line a 2L (900g) loaf tin.2. Grate your lemon then rub the zest into the sugar, this will help to release the oils in the lemon zest and intensify the flavour.3. Put the butter and sugar into a large bowl and beat with an electric hand whisk until creamy for 5 minutes, the butter should be white and fluffy.4. Beat in the eggs one at a time and a spoonful of flour to prevent curdling of the mixture then fold in with the poppy seeds and the yoghurt.5. Spoon into the tin and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes, then turn out and cool on a wire rack.6. Mix the icing sugar and lemon juice until you get a thick icing. Add half the lemon juice to the icing sugar and then continue to add a teaspoon of lemon juice at a time until you get the consistency you require. 7. Pour the lemon glaze over the cake and spread out with a knife, decorate with some slices of lemon and allow to set before cutting.8. Mmm, Scrummy!!!
Irish Fruit Soda Bread Scrummy TV 2024-06-12 | #fruitsodabread #irishrecipes #traditionalrecipes Irish fruit soda bread, a delightful variation of the classic, combines the hearty texture of traditional soda bread with the sweetness of dried fruits like raisins and currants. This bread offers a perfect balance of tart and sweet, making it a favourite for breakfast or teaIrish Fruit Soda BreadTimings.• Prep Time: 10 mins.• Cook Time: 45 mins.• Total Time: 55 mins.Servings.This loaf will make ten slices of bread.Ingredients.• 3 cups (500g/17 oz) of All-Purpose Flour/Plain Flour.• ½ cup (100g/3 ½ oz) Caster Sugar.• 2 tsp Baking Powder.• 1 tsp Baking Soda/Bicarbonate of Soda. • ¼ tsp Salt.• 1 ¼ cup (200g/7oz) Dried Fruit - Raisins or Sultanas. • 1 cup (250ml/8.45 floz) Buttermilk.• 3 tbsp (50g/1 ½ oz) Butter, melted.• 2 Medium Eggs. Oven Temperatures:Preheat the oven: • Fan Oven: 180°C/360°F.• Oven: 200°C/400°F.• Gas Mark 6. Method.1. Preheat the oven to the above temperatures and sprinkle some flour on a baking tray.2. Use a medium-sized bowl to mix the flour, sugar, salt, baking powder, baking soda and dried fruit together.3. In a jug mix together the buttermilk, melted butter and eggs.4. Make a well in the centre of the dry ingredients and pour in all but a tablespoon of the buttermilk mixture. The remaining mixture is used to glaze the bread.5. Using your open hand or a spoon, mix the flour and buttermilk mixture gently together until it becomes a loose dough. 6. The dough should be soft, but not too sticky, if it’s sticky add a little extra flour. 7. Turn onto a floured work surface and work the dough gently to bring it together into a round shape with a depth of 1 ½ inches/4 cm.8. Place on the prepared baking tray and score the bread with a sharp knife by making a deep cross on top and poking a hole in the four corners of the bread.9. Brush the top all over with the remaining buttermilk mixture.10. Bake in a preheated oven for 45-50 minutes. 11. When done, the bread will sound slightly hollow when tapped on the bottom. 12. Remove from the tray and place on a wire rack to cool. Best eaten fresh the same day.13. Mmm, Scrummy!!!
Creamy Tomato and Garlic One Pan Pasta Scrummy TV 2024-06-10 | #CreamyTomatoPasta #GarlicPastaRecipe #EasyItalianCooking #onepotdishesCraving a quick and delicious meal? Try this creamy tomato garlic pasta! It's an easy, time-effective recipe that brings together the tangy flavour of tomatoes, the richness of Parmesan cheese, and the warmth of garlic in just 10 minutesCreamy Tomato and Garlic One Pot Pasta Timings.• Prep Time: 5 mins.• Cooking Time: 5 mins• Total Time: 10 mins.Servings. 1.Ingredients.• 1 cup (75g/2 ½ oz) Pasta, I use Rigatoni • 1 tbsp Olive Oil• 2 tbsp Garlic, chopped finely• 12 Cherry Tomatoes, sliced in half• Pinch of Black pepper• Pinch of Salt• 1 tsp Chilli flakes (optional)• A couple of basil leaves.• 1 ladle of Pasta Water• Parmesan as much as you fancyMethod.1. Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Important: Do not discard the pasta water, as it is vital for the recipe.2. While the pasta is cooking, heat olive oil in a large pan over medium heat.3. Add chopped garlic and sauté for about a minute until fragrant.4. Add halved cherry tomatoes and cook for another 2-3 minutes until they start to soften and release their juices.5. Push the tomatoes to the side of the skillet and add tomato paste. Stir it around for a minute to cook off the raw taste.6. Sprinkle black pepper, salt and chili flakes (if using) over the pasta. Adjust the amount of chilli flakes to your spice preference.7. When the pasta is al dente, take a ladleful of pasta water and add it to the tomato mixture. This helps the pasta stick to the sauce and makes the tomatoes more sauce-like.8. Toss the cooked pasta into the pan with the tomato paste and cherry tomatoes. Mix everything together, ensuring the pasta is well-coated with the sauce.9. Grate Parmesan cheese directly over the pasta, adding as much as you desire. Gently mix the pasta to incorporate the cheese and create a creamy texture. The heat from the pasta and skillet will melt the cheese and create a delicious sauce.10. Plate the creamy tomato garlic pasta in bowls. Top with additional Parmesan cheese and a couple of basil leaves.11. Feel free to customize the recipe by adding cooked chicken, Quorn meat replacement or sautéed vegetables!12. Mmm, Scrummy!!
Coconut Buns Scrummy TV 2024-06-07 | #coconutbun #oldirishrecipes #teatimetreats In this video, I demonstrate how to make coconut buns using an easy and delicious recipe featuring desiccated coconut. These coconut buns are a firm favourite, served with a topping of raspberry jam and an extra sprinkle of desiccated coconut for added flavour. If you have any questions or need assistance, please comment below, and I'll be happy to help you out.Coconut BunsTIMINGS:• Prep Time: 15 mins.• Cook Time: 20 mins• Total Time: 35 mins.SERVINGS: Makes 8.INGREDIENTS:• 1 ¼ cup (225g/8 oz) Plain/All Purpose Flour• Pinch of Salt • 1 tsp Baking Powder• ¼ cup (75g/2 ½ oz) Butter, frozen and grated.• ¼ cup (75g/2 ½ oz) Sugar• ½ cup (50g/1 ½ oz) Desiccated Coconut• 1 Medium Egg• ½ cup (150ml/5.07 floz) Milk• 8 tsp Raspberry Jam• Desiccated CoconutOven Temperatures.Preheat the oven: • Fan Oven: 180°C/360°F• Oven: 200°C/400°F• Gas Mark 6 METHOD:1. Preheat the oven to the above temperatures. 2. Line a large baking tray with parchment paper.3. Sieve the flour, salt and baking powder into a bowl.4. Gently rub in the butter with your fingertips until the mix looks similar to breadcrumbs.5. Add the sugar and coconut and mix well.6. Add the beaten egg and mix it in.7. Pour in the milk a little at a time until the mixture reaches a stiff consistency. 8. Spoon a dessert spoon full of the mixture onto the baking tray.9. Bake for 15-20 minutes until the buns have risen and are golden brown.10. Remove from the oven and allow to cool on a wire rack.11. Decorate the tops with jam and sprinkle on the coconut flakes.12. Mmm, Scrummy!!!
Apple and Pear Crumble Scrummy TV 2024-06-06 | #applecrumble #fruitcrumble #easybaking Enjoy a delightful apple and pear crumble that's perfect for any occasion. This easy-to-make dessert combines the sweetness of apples and pears with a crunchy topping, offering a warm and comforting treat. Serve with a scoop of vanilla ice cream for an irresistible experience.Apple and Pear Crumble TIMINGS:• Prep Time: 15 mins.• Cooking Time: 40 mins.• Total Time: 55 mins.SERVINGS: Serves: 6 - 8 people.INGREDIENTS:For the Fruit Mix.• 5 cup (500g/17 ½ oz) 4 Bramley Apples, cut into 2cm/ ¾ inch pieces.• ¼ cup (75g/2 ½ oz) Light Brown/White Sugar • 1 tsp Cinnamon• 3 (200g/7 oz) Ready to Eat Pears, peeled and chopped or 1 tin (410g/14 oz) Pears, drained and chopped into cubes.The Crumble Topping.• 1 cup (150g/5oz) Plain/All Purpose Flour.• 1 cup (150g/5 oz) Porridge Oats.• ¾ cup (200g/7 oz) Butter, frozen and grated.• ¼ cup (50g/1 ½ oz) Light Brown Sugar• ¼ cup (75g/2 ½ oz) Caster Sugar.Serve• Custard/Whipped Cream/Ice Cream.Oven Temperatures.Preheat the oven: • Fan Oven: 170°C/340°F• Oven: 190°C/380°F• Gas Mark 5 METHOD:1. In a large saucepan over medium heat, combine the sliced apples, sliced pears (if not using tinned), brown sugar, and cinnamon. Cook, stirring occasionally, until the fruit softens and the sugar slightly caramelised, about 5-7 minutes.2. Transfer the cooked fruit mixture into a baking dish, approximately 5 inches x 8 inches in size, spreading it out evenly. If using tinned pear stir it into the apple.3. In a separate bowl, mix the plain flour, oats, brown sugar, and caster sugar for the crumble topping.4. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the mixture until it resembles coarse breadcrumbs. For larger chunks, which I prefer, adjust to your liking. Alternatively, a pastry cutter can be used.5. Evenly sprinkle the crumble topping over the fruit in the baking dish.6. Place the dish in a preheated oven and bake for 45 minutes, or until the top is golden and the edges are bubbling with caramelised fruit. 7. Allow the crumble to cool for 10 minutes before serving.8. Serve your Apple and Pear Crumble warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.9. Mmm, Scrummy!!!STORAGE:• The crumble will keep in the fridge for up to 4 days.• The crumble can be frozen, cooked or uncooked, for 3 to 4 months.
Bakery Style Almond Croissants Scrummy TV 2024-06-03 | #AlmondCroissants #BakeryDelights #FrangipaneMagicIn this video tutorial, I turn shop-bought croissants into delicious Bakery Style Almond Croissants. Bakery Style Almond CroissantsIngredients• 4 Croissants• ½ cup (150g/5 oz) Butter, softened• ¾ cup (150g/5 oz) Sugar• 1 Medium Egg• 1½ cup (150g/5 oz) Ground Almonds• ¼ cup (50g/2 oz) Sliced AlmondsOven Temperatures.Preheat the oven: • Fan Oven: 180°C/360°F• Oven: 200°C/400°F• Gas Mark 6 Method1. For the almond frangipan, in a bowl cream together softened butter and sugar.2. Add the egg and mix until smooth.3. Stir in ground almonds, creating a luscious almond cream and set aside4. Preheat oven to the above temperatures.5. Slice each croissant horizontally, creating a top and bottom half.6 Spread a generous layer of almond frangipani on the bottom half.7. Place the top half back on, pressing gently.8. Spread the remaining frangipani on top of each of the croissants and sprinkle almond flakes on top pressing them down.9. Bake for 15-20 minutes or until golden and crisp.10. Allow to cool before serving.11. Mmm, Scrummy!!!
Traditional Irish Treacle Bread Scrummy TV 2024-06-01 | #irishrecipe #irishbaking #irishbreadTraditional Irish treacle bread, rich with treacle/molasses, is a beloved staple with roots in rural Ireland. Dating back to the 19th century, it was made with accessible ingredients like wholemeal flour and buttermilk. This moist, slightly sweet bread is often enjoyed with tea, reflecting the resourcefulness of Irish households. Its enduring appeal continues to warm hearts and homes today.Traditional Irish Treacle BreadTimings.• Prep Time: 10 mins.• Baking Time: 45 mins.• Total Time: 55 mins.Servings. 8Ingredients • 2 ¼ cup (350g/12 oz) Wholemeal Flour• ¾ cup (150g/5 oz) All Purpose/Plain Flour• 2 tsp Baking Soda• Pinch of Salt• 2 tbsp Treacle/Molasses• 1 cup (285 ml/9.63 floz) Buttermilk• 1 Medium EggOven Temperatures.Preheat the oven: • Fan Oven: 180°C/360°F• Oven: 200°C/400°F• Gas Mark 6 Method 1. Preheat your oven to the above temperatures and sprinkle a large baking tray with white flour.2. In a large mixing bowl, mix together the flour, salt and baking soda.3. In a jug mix together the treacle, buttermilk and egg until the treacle is fully dissolved. I heat the buttermilk a little as this helps the treacle to melt.4. Add the buttermilk a little at a time to the dry ingredients and mix until you get a soft dough, if it’s too wet add a little extra flour.5. Turn out onto a floured work surface and knead a little, bringing it into a round shape about 1 ½ inches deep.7. Place on the floured baking tray and cut a deep cross in the dough. Use a sharp knife and sprinkle with flour to get a nice clean cut. Use the knife to poke a hole in each of the bread sections.8. Bake in a preheated oven for 45 minutes, test with a skewer to ensure it’s fully baked. 9. Allow to cool fully before cutting.10. Mmm, Scrummy!!
Red Velvet Cake Scrummy TV 2024-05-31 | #RedVelvetCake #HomemadeBaking #BirthdayCelebration🎂 Last Saturday, we celebrated my mum's 82nd birthday with a delicious red velvet cake! The rich, velvety texture paired perfectly with the beautiful cream cheese frosting I made. It was a delightful treat that added a special touch to her big day. Nothing beats homemade goodness and seeing her smile with every bite.Red Velvet CakeTimings:Prep Time: 15 mins.Cook Time: 35 mins.Total Time: 50 mins.Serves: 12.Ingredients:The Red Velvet Cake• ½ cup (125g/4 ½ oz) Butter• 1 ¼ cup (275g/9 ½ oz) Sugar• 3 Medium eggs• ¼ cup (35g/1 oz) Cocoa Powder• 1 heaped tsp Sugarflair Red Extra food colouring• 1 tsp vanilla extract• 3 tbsp Milk •1 cup (250ml/8.45 floz) Buttermilk• 1 ¾ cup (300g/10 ½ os) Plain/All Purpose Flour• 1 tsp bicarbonate of soda• 2 tsp white wine vinegarThe Cream Cheese Frosting• ½ cup + 1 tbsp (125g/4 ½ oz) butter, room temperature.• ¾ cup + 2 tbsps (125g/4 ½ oz) icing sugar/powdered sugar.• 1 cup + 1 tbsp (250g/8 ½ oz) cream cheese ( full fat).• 1 tsp vanilla extract.To DecorateCake crumb.Method:For the Red Velvet Loaf Cake:1. Preheat your oven to 170C/150CFan and prepare two 8-inch tins tin by lining it with parchment paper.2. In a bowl, beat together the unsalted butter and caster sugar until the mixture becomes smooth and fluffy.3. Add the eggs, one at a time while mixing.4. In a bowl mix the red food colouring, cocoa powder, vanilla extract and milk together until you get a nice smooth paste.5. Add the paste to the butter and sugar mixture and mix until fully combined.6. Pour in half the buttermilk and mix it in, then add half the flour and mix to combine, add the remaining buttermilk and mix again before adding the last of the flour and mixing.7. Finally, add the baking soda and white wine vinegar and mix together.8. Spoon the batter evenly into the prepared tins and spread the mixture out.9. Bake for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean. 10. Once baked, allow the cake to cool in the tin for at least 10 minutes before transferring it to a wire rack to cool completely.For the Cream Cheese Frosting:1. Ensure that the butter is at room temperature and use block butter instead of spreadable.2. In a separate bowl, beat the unsalted butter for a few minutes until soft.3. Add the icing sugar a little at a time and mix until light and fluffy, similar to how you would make a regular buttercream. This should take about 3-4 minutes.4. Add the vanilla extract and the full-fat cream cheese (drained if necessary) to the bowl and beat for approximately one minute.5. Scrape the bowl's sides and beat for another minute. The frosting should be thick and smooth when finished.6. Place in the refrigerator until ready to use.To Decorate:1. Trim the bottom of one of the cakes slightly to create some crumbs. Crumble the trimmed portion into crumbs.2. Using a piping bag and tip, pipe the cream cheese frosting onto the cake. I use a 3D closed piping tip.3. Once the frosting is piped, sprinkle the cake crumbs over it and decorate further if desired. 4. Mmm, Scrummy!!!Storage:• The cake needs to be stored in the fridge due to the cream cheese frosting.• Red velvet cake can be stored in the refrigerator for up to 4-5 days.
Rock Buns Scrummy TV 2024-05-24 | #rockbuns #rockcakes #afternoontea Exciting news! I'm sharing my recipe for homemade rock buns, also known as rock cakes. These tasty, crumbly treats date back to World War II, when they were created to use fewer eggs and sugar. Perfect with a cup of teaRock Buns/CakesTimings.Prep Time: 10 mins.Baking Time: 15 mins.Total Time: 25 mins.Servings. Makes 8Ingredients • 1 ½ cup (250g/8 ½ oz) Plain/All Purpose Flour, sieved.• 2 tsp Baking Powder.• Pinch of Salt.• ¼ cup (100g/3 ½ oz) Butter, frozen and grated.• ¼ cup (75g/2 ½ oz) Sugar.• Pinch of Nutmeg (optional)• ½ tsp Mixed Spice.• ¾ cup (125g/4 ½ oz) Sultanas/Raisins/Currants.• 3 tbsp (30g/1 oz) Mixed Peel.• 1 Egg• 3 tbsp (50ml/1.69 fl oz) MilkOven Temperatures.Preheat the oven: • Fan Oven: 180°C/360°F• Oven: 200°C/400°F• Gas Mark 6 Method 1. Preheat your oven to the above temperatures and line a large baking tray with parchment/greaseproof paper.2. In a large mixing bowl, mix together the flour, salt and baking powder.3. Grate in the frozen butter and rub the butter into the flour until you have rough breadcrumbs.4. Add the sugar, nutmeg and mixed spice and mix to combine.5. Add the dried fruit and mixed peel and fold them in gently.6. Beat an egg and pour it into the mixture, mixing with a fork.7. Don’t add all the milk at once, add a little milk at a time and mix to combine until you have a stiff consistency.8. Divide the mixture into 8 portions and place on a baking tray with enough space between them to allow them to spread.9. Sprinkle a little sugar over each of them.10. Bake in the preheated oven for about 10-15 minutes or until golden brown in colour.11. Allow the rock buns to cool on the tray before removing to a wire rack to cool completely12. Mmm, Scrummy!!
Easy Homemade Red and White Cabbage Coleslaw Scrummy TV 2024-05-20 | #homemadecoleslaw #coleslawrecipe #BBQSideDish🥗 Freshen up your meals with homemade coleslaw! A blend of crisp red and white cabbage, carrot and red onion dressed in a creamy mix of mayo and tangy wholegrain mustard, is the perfect side dish for any occasion.Red and White Cabbage ColeslawIngredients • ¼ White Cabbage, sliced thinly• ¼ Red Cabbage, Sliced thinly• 2 Carrots• ½ Red Onion (optional)• (75g/2½ oz) Mayonnaise• 2 tsp Wholegrain/Dijon Mustard• 1 tbsp White Wine Vinegar/Apple Cider/Red Wine Vinegar• Black Pepper • Pinch of Salt (optional) • Pinch of Sugar1. In a bowl mix the cabbage, carrot and onion together.2. In a separate bowl mix the mayonnaise, mustard, vinegar and sugar together.3. Pour the dressing into the veg bowl and mix to combine.4. Season with black pepper.5. Chill for 30 minutes before serving.6. Mmm, Scrummy!!!
Strawberry and Peach Trifle Scrummy TV 2024-05-14 | #trifle #fruittriflerecipe #easytriflerecipe My mother has been perfecting her unique Strawberry and Peach Trifle recipe for over three decades. This delightful dessert stands out from the conventional jelly and fruit trifle. In our family's version, strawberries and peaches are blended into a smooth puree and gently poured over trifle sponges, allowing the rich fruit flavors to soak into the sponge. Optionally, sherry can be added to enhance the taste, and it is equally delicious with or without alcohol. The trifle is then layered with creamy custard and topped with a generous amount of fresh whipped cream. For decoration, it features a sprinkle of hundreds and thousands, fresh strawberries, and a touch of mint, making it visually appealing as well. This trifle has become a beloved highlight at family gatherings and is consistently enjoyed by all who taste it. If you're looking to try a trifle with a twist, I highly recommend giving this recipe a try.Strawberry and Peach Trifle/Christmas TrifleStrawberry and Peach Trifle/Christmas TrifleTimings.• Prep Time: 15 mins.• Chill Time: 5 hours.• Total Time: 5 hrs 15Ingredients.• 1 tin (410g/14oz) Strawberries in juice• 1 tin (410g/14 oz) of Peaches in juice.• 3 Packs x 160g Trifle Sponges • Juice of 2 large Oranges.• 1 ¼ cup (300ml/10.14 fl oz ) Fresh Cream, whipped.• 1 pint (568 ml/19.02 fl oz) of Custard, I use Birds.• 3 tbsp (50ml/1.7 fl.oz) Sherry ,(optional).• Fresh Strawberries, to decorate.• Sprinkles - Hundreds and Thousands• Fresh Mint (optional).• Edible Silver Glitter (optional).Method.1. Cut the trifle sponges in half.2. Liquidise the peaches including the juice and pour into a jug.3. Liquidise the strawberries, including the juice and pour into a jug.4. Squeeze the oranges.5. Into a large glass bowl place a layer of sponge, now pour over a layer of pureed peaches, then a layer of sponge and a layer of pureed strawberries.6. Continue in this way until all the sponge is in the bowl, and pour over all the remaining pureed fruits.7. If using sherry add it to the orange juice and pour it over.8. Using a knife poke it into the trifle in a few places this helps the fruit absorb into the sponges.9. Cover with cling wrap and place in the fridge to chill for 5 hours or overnight.10. Make the custard and allow it to cool slightly before pouring it onto the trifle.11. Place a piece of cling film over the custard and press it down gently - this helps prevent skin forming on the custard.12. When the custard is fully cool, pipe on or spoon on the freshly whipped cream.13. Decorate with strawberries, sprinkles, edible glitter and mint.14. Keep refrigerated until ready to serve.15. Mmm, Scrummy!!!STORAGEStore in the fridge, this trifle is best eaten within 1-2 days of making it.
Blueberry and Lemon Scones Scrummy TV 2024-05-11 | #blueberryandlemonscones #sconesrecipe #lemonsconesJoin me in the kitchen as we whip up a batch of delightful blueberry and lemon scones, perfect for any tea time treat! In this video, I'll guide you through each step, from mixing the fresh ingredients to achieving that golden, flaky finish. Don't forget to subscribe for more tasty recipes and baking tips!Blueberry and Lemon Scone RecipeIngredients • 125 g/4 ½ oz Butter, frozen• 1¼ tsp Baking Powder• ¼ tsp Salt• 350 g/12 oz Self-Raising Flour (plus extra for dusting)• 50 g/1 ½ oz Sugar• 2 tbsp Lemon Juice• Zest of 1 Lemon• 150 g/5 oz Blueberries• 1 Egg• 190 ml/6.42 fl oz Milk• 24 Blueberries to Decorate (optional) Lemon Glaze• 100g/3 ½ oz Icing/Powdered Sugar.• 2-- 3 tbsp Lemon JuiceOven Temperatures.Preheat the oven: • Fan Oven: 200°C/400°F• Oven: 220°C/440°F• Gas Mark 7 Method 1. Preheat your oven to the above temperatures and line a large baking tray with parchment/greaseproof paper.2. In a large mixing bowl, combine the self-raising flour, baking powder, salt and sugar.3. Grate in the frozen butter and rub the butter into the flour until you have rough breadcrumbs.4. Add the lemon zest and lemon juice and mix to combine.5. Add the blueberries and fold them in gently.6. Mix together the milk and egg and add to the dry ingredients a little at a time, mix with a fork until you get a soft dough. Use your hands to bring the dough together into a ball and use a little flour to knead it a little.7. Pat the dough into a round shape with a thickness of about 2.5cm (1 inch).8. Use a sharp knife, sprinkle with flour and cut it into eight triangles.9. Place them on a baking tray, making sure to leave enough of space between the scones.10. Brush with milk and add a few extra blueberries to the top of each of the scones.11. Sprinkle the tops of the scones with demerara sugar for a nice crunch.12. Bake in the preheated oven for about 15-20 minutes or until the scones are golden brown.13. Allow the scones to cool on a wire rack before serving.14. Make the lemon glaze by mixing together the icing sugar and lemon juice, add the lemon juice a little at a time until you get a dripping consistency.15. When cool sprinkle with a little lemon glaze and allow to dry.16. Mmm, Scrummy!!
How to make Homemade Basil Pesto Scrummy TV 2024-04-30 | #basilpeso #quickmeals #pesto Discover the fresh and delightful taste of homemade basil pesto! This quick and versatile sauce transforms any meal into a gourmet experience, combining rich flavours with practical convenience. Perfect for pasta, sandwiches, and more, it's a delicious must-try for your culinary adventures!How to make Homemade Basil PestoIngredient • (50g/1 ½ oz) Fresh Basil• 3 Garlic Cloves• (25g/1 oz) Pine Nuts, Walnuts, Pistachio, Cashew or Almonds, toasted• (180ml/6.08 fl oz) Sunflower/ Olive Oil ( I use ½ sunflower and ½ rapeseed oil or olive oil) • (50g/2oz) Parmesan, freshly grated• Salt and Black PepperMethod.1. Place the basil in a food processor along with garlic, toasted pine nuts and half the oil.2. Blend to a paste, add the remaining oil and blend.3. Transfer to a bowl and fold in the parmesan, then season with salt and pepper.4. Store in a clean jam jar and pour a little oil on top to help preserve the pesto.5. Homemade basil pesto can be kept in the fridge for 1 week and can be frozen for up to 3 months .6, Mmm, Scrummy!!!
Bakery Style Raspberry and White Chocolate Muffins Scrummy TV 2024-04-26 | #bakerystylemuffins #raspberryandwhitechocolate #muffins In this video tutorial, I'm baking bakery-style raspberry and white chocolate muffins, encased in homemade tulip muffin wraps to achieve that classic, generous rise. Join me in transforming simple ingredients into bakery-style indulgence!Bakery Style Raspberry and White Chocolate Chip Muffins RecipeBakery Style Raspberry and White Chocolate Chip Muffins Timings.• Prep Time: 10 mins.• Cook Time: 20 mins.• Total Time: 30 mins.Servings. 12 Muffins.Ingredients.• 1 ¾ cup (300g/10 ½ oz) Plain/All Purpose Flour, sieved• 2 tsp Baking Powder• ½ tsp Baking Soda/Bicarbonate of Soda• ¾ cup (175g/7 oz) Caster Sugar• ½ tsp Salt• 1 cup (150g/5 oz) Raspberries• ¾ cup (150g/5 oz) White Chocolate Chips• 2 Medium Eggs• ½ cup (125ml/4.22 fl oz) Sunflower or Vegetable Oil/Melted Butter• ½ cup (125ml/4.22 fl oz) Milk• 1 cup (250g/9 oz) Greek or Natural Yoghurt • White Chocolate Chips and Raspberries to decorate.Oven Temperatures.Preheat the oven: • Fan Oven: 190°C/380°F for 5 minutes• Oven: 210°C/420°F for 5 minutesThen reduce heat to• Fan Oven: 170°C/340°F for 15 minutes• Oven: 190°C/380°F for 15 minutes• Gas Mark 7 for 5 minutes then Gas Mark 5. Method.1. Preheat the oven to the above temperatures and line a muffin tray with tulip muffin wraps (see my tutorial to make them).2. Place all the dry ingredients in a large bowl and mix. Add the raspberries and gently fold them into the dry ingredients. Next, add the chocolate chips and fold them in. I add them now to coat them in the flour as it helps prevent them from sinking to the bottom of the muffin during baking.3. In another bowl mix all the wet ingredients together.4. Add the wet ingredients to the dry and gently mix, don’t overmix.5. Using an ice cream scoop or a tablespoon to divide the mixture between the muffin liners, I use 1 ½ scoop in each muffin liner.6. Sprinkle over some chocolate chips and a few halved raspberries.7. Bake in the oven at the above temperatures. it’s important to bake on a high temperature for 5 minutes to get the muffin to rise quickly to achieve the bakery-style muffin and then reduce the temperature to the lower temperature for 15 minutes,8. When baked, check with a skewer to ensure they are fully baked, a little bit of chocolate will come out on the skewer that’s perfect.9. Cool for 20 minutes before serving, these muffins taste better the next day if you can wait!!10. Mmm, Scrummy!!!
