Foodie pics

An idea from lone hare 12, Anyone want to share foodie pics? 

Giant jaffa cake and Bakewell tart.

  

Parents
  •   can you post the recipe for that big Jaffa cake please?

  • This is the Mary Berry jaffa cake recipe - for the giant, use 19cm or 20cm tart tins [loose bottom] instead of 12 hole bun tins:

    Ingredients
    For the jelly:
    • 1 x 135g packet orange jelly
    • 150ml boiling water
    • Finely grated zest of 1 small orange 
    For the sponge (makes 12):
    • Unsalted butter, for greasing
    • 2 large free-range eggs
    • 50g caster sugar
    • 50g self-raising flour, sifted 
    For the topping:
    • 180g plain chocolate (at least 46% cocoa solids), broken into pieces 
    Instructions
    To make the jelly, dissolve the orange jelly in boiling water, add orange zest, and pour into a shallow tray to chill until set. For the sponge, whisk eggs and sugar until fluffy, then fold in flour. Bake in a greased bun tin for 7-9 minutes at 180°C/160°C Fan/Gas 4. Once the jelly is set, cut out discs using a 5cm cutter and place one on each cooled sponge. Melt the plain chocolate, let it cool slightly, then spoon it over the jelly discs. Create a criss-cross pattern with a fork and leave to set. 

    To make a "giant" Jaffa cake:
    To create a larger version of the Jaffa cake, use the same ingredients but substitute a 20cm (8-inch) round cake tin for both the jelly (lined with cling film) and the sponge base. The larger sponge will require a slightly longer baking time, typically 10-12 minutes. Once both components are cooled, layer the jelly onto the sponge and cover the entire surface with melted chocolate. 
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  • This is the Mary Berry jaffa cake recipe - for the giant, use 19cm or 20cm tart tins [loose bottom] instead of 12 hole bun tins:

    Ingredients
    For the jelly:
    • 1 x 135g packet orange jelly
    • 150ml boiling water
    • Finely grated zest of 1 small orange 
    For the sponge (makes 12):
    • Unsalted butter, for greasing
    • 2 large free-range eggs
    • 50g caster sugar
    • 50g self-raising flour, sifted 
    For the topping:
    • 180g plain chocolate (at least 46% cocoa solids), broken into pieces 
    Instructions
    To make the jelly, dissolve the orange jelly in boiling water, add orange zest, and pour into a shallow tray to chill until set. For the sponge, whisk eggs and sugar until fluffy, then fold in flour. Bake in a greased bun tin for 7-9 minutes at 180°C/160°C Fan/Gas 4. Once the jelly is set, cut out discs using a 5cm cutter and place one on each cooled sponge. Melt the plain chocolate, let it cool slightly, then spoon it over the jelly discs. Create a criss-cross pattern with a fork and leave to set. 

    To make a "giant" Jaffa cake:
    To create a larger version of the Jaffa cake, use the same ingredients but substitute a 20cm (8-inch) round cake tin for both the jelly (lined with cling film) and the sponge base. The larger sponge will require a slightly longer baking time, typically 10-12 minutes. Once both components are cooled, layer the jelly onto the sponge and cover the entire surface with melted chocolate. 
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