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Oct 2012
6:27pm, 18 Oct 2012
2,211 posts
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Jon_T
Just a couple?
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Oct 2012
10:33pm, 18 Oct 2012
6,446 posts
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McGoohan
Pear and Ninja cake
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This is just a ginger cake with pears in it but hey ho, I think it's the bee's bejaysus
Ingredients:
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12 oz plain flour
4 oz cooking marge
3 oz golden syrup
3 oz black treacle
4 oz brown sugar - sweet this innit?
1/4 pint milk
2 eggs
1 tsp sodium bicarb
1 heaped tsp mixed spice
1 heaped tsp ground ginger
1 tin pear halves (maybe even a tin and a half)
Method:
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- Sieve flour & spices together
- add sugar
- melt marge treacle and syrup in the milk - don't boil it
- add this to the flour/sugar and mix
- add the eggs and mix
- dissove the biccarb in a little milk and add that
- drain your tin of pears and add them to the mix too
- pour the lot into a well greased and lined loaf tin (the one I use is 10" x 5")
- 350 deg F until it's well risen. That's gas mark 4. It'll take at least 40 mins, probably longer.
I've started adding more peaar to counteract all the sugar and fat. This size cake can handle two tins of pears no prob (use the stuff in juice not syrup - this cake's sweet enough as it is).
This cake is called Pear and Ninja because one day the in-laws were visiting and my MiL asked what was for dessert and I said 'Pear and Ginger'. She replied ' A pair of ninjas??' 'No, pear and ginger'. 'Pear and ninja??' So in the end, the name has stuck.
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Oct 2012
10:33pm, 18 Oct 2012
6,447 posts
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McGoohan
And if you're good girls and boys I might tell you how to make Finsbury Crumble
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Oct 2012
9:56am, 19 Oct 2012
7,871 posts
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Hourglass
Where's the Ninja? ...and who would win in a battle between Gypsey Creams and Pear & Ninja Cake? 
...thankles for the recipe though
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Oct 2012
10:01am, 19 Oct 2012
6,450 posts
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McGoohan
Where's the ninja? If you could see them, they wouldn't be a proper ninja!
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Oct 2012
10:01am, 19 Oct 2012
14,280 posts
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sheri3004
Pear and ninja cake sounds good. I am intrigued by Finsbury Crumble.
The bread was very nice, I can recommend it. Bit fiddly to make (putting the cheese and onion inside each segment) but not as bad as I thought, certainly nowhere near as bad as some of the other stuff in the GBBO book where you feel like you'd be best to just set aside a full day....
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Oct 2012
10:11am, 19 Oct 2012
7,872 posts
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Hourglass
Good point McG
...is Finsbury Crumble a euphemism?
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Oct 2012
10:22am, 19 Oct 2012
22,751 posts
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JenL
I worry that baking is getting a bit like literature in that the quality of the product is held to be directly proportional to its difficulty rating. Choux pastry is lovely but you wouldn't want it every day and cheese on toast can also be delicious. I hope that a programme like GBBO encourages more people to bake than it scares away.
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Oct 2012
10:28am, 19 Oct 2012
3,597 posts
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leaguefreak
Coux pastrr really doesn't do it for me at all.
Off to my mum's tomorrow. Lots of baking with the boys.
The one I often do with the kids is a fat free tea bread - don't even need scales. Somebody pester me til I look up the quantities but essentially it's all measured with a cup and teaspoon. Soak fruit in strong tea. Add flour, eggs, brown sugar, baking powder. Mix. Shove in loaf tin. Cook. Tastes better if foil wrapped and left for a day or two. But you try tellying that to a two year old. never fails.
Then I spread it an inch thick with butter for Cedd just in case he walks over any grids in the day - he really is in danger of falling down.
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Oct 2012
10:29am, 19 Oct 2012
3,598 posts
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leaguefreak
WTF is coux pastrrrrrrrr?????????
The noise I make if you try to make me eat a profiterole presumably!
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