Fairy Cakes….. who doesn’t love them?

I don’t like the American ‘fashion’ for cupcakes much, I prefer nice, English Fairy Cakes myself!

Today I made the basic mix, by stirring in 125g butter (recipes say unsalted but life is too short to go looking…) 100g Castor Sugar ( I always use less sugar than a recipe says) and two eggs, mix all this into a batter.

eggs and butter and sugarThen add 125g SR Flour and mix. I’ll now admit I don’t sift either, I am such a slutty cook!


Add to paper cases, and bake on 200 degrees (Gas 6) for about 20 minutes.

DSC08036Now if I recall one thing from Mrs Breakspeare (cookery teacher at Manor Farm) I learnt that you add mix into cake cases carefully to avoid any spills of mix up the sides of the case.  Ensuring your finsihed items are neat and tidy.

DSC08041I made some butter icing and decorated with that plus Dolly Mixtures.


Do be aware though, that if you leave these cakes in a tin for a few days, then the Dolly Mixtures go a little soft to the touch, but I doubt they will last that long!DSC08042

Snickers Muffins

These great for a packed lunch muffins are easy to make and even easier to eat!

When my dad died, I catered for his wake, he loved puddings and sweet things, so I did all puddings and cakes with no savouries at all in his honour!  These muffins, along with my Eton Mess went down a storm.  They are from the Nigella Lawson Domestic goddess book but with my own amends to the recipe;

You will need:

250g SRFlour

5 tbls Dark Brown Sugar

1.5 tsp Baking Powder

6 tbls Crunchy (Sugar Free) Peanut Butter

60g Melted butter

1 large egg

175ml Milk

3 x Snickers bars (about 60g each)

Muffin cases and tin

Preheat the oven to 200 degrees (Gas 6)

Stir the flour, baking powder, sugar and salt together, then add the peanut butter and rub into a course crumb.


Add melted butter and egg to the milk, pour into mix and stir.


Cut Snickers into 1cm pieces and stir in. Add to muffin cases. Bake for 20 mins and cool before eating….if you can!


Pineapple Upsy Downsy – Birthday Boy’s Teatime Treat

I do love cakes, usually my cakes are not up to much if I am honest.  They always taste great (well apart from one time) but their looks often leave a lot to be desired.

If I am to continue a cooking blog, then I need to master the art of presentation….. here goes my first attempt….just in time for hubby’s birthday today!

To make the tea time treat of a Pineapple Upside Down Cake firstly take 2oz of Low Fat Spread (or butter) and cream together with 2oz of dark brown sugar.  Grease (but do not line) a cake tin, and spread the sugar mix along the base (only), lay pineapple rings and glace cherry halves in a pattern on the mix.  DSC07970

Remember to put the cherries down upside down, so when you turn out the cake they are the right way up!


Next make a basic sponge cake mix.

Beat together 4oz of caster sugar and 4oz of butter/spread, cream in 2 eggs.

DSC07972Next fold in 4oz of self raising flour.

Spread this mixture across the top of the pineapple mix.

DSC07973Spread evenly and ensure the mix touches the sides all around the tin.

DSC07974Bake at 180 degrees for 20-25 minutes, test in the usual way.

DSC07976I worried when this one came out of the oven.  My first thought was “I can’t photograph this for the blog it looks awful!”  However, I shall be true to you and document anything that comes from the oven good or bad!

Once you’ve left this cake for around ten minutes, put a plate over the tin, and wearing your oven gloves for safety, quickly tip the whole thing over, and gently shake the cake from the tin, it should come out quite easily.

DSC07977After my earlier panic, I don’t think it looks too bad, and as it lasted pretty much one day, I don’t think it tasted half bad either!  It’s meant to be quite gooey and sticky, a real treat and not for every day!