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Welcome to my blog- A place of food, cakes and bakes! Just a fun-loving student who loves to bake!

Tuesday, 27 November 2012

Orange Upside-Down Pudding Cake

Well it seems ages since I've been on here writing a blog! School has got busy and I feel I can never justify neglecting that spanish coursework that needs learning in order to bake. But I found a window of opportunity to bake when my godparents came to visit and a pudding was needed. Mum had ventured into the sweet side of the kitchen (usually cakes are a "no go" area" and had baked this a few days before and we liked it so much that I made it again. It's best served with thick double cream and when it's slightly warm. It's very much a feel good pud!

You'll need:
2-3 Big Oranges
1 tbsp Brown Sugar
115g (4oz) Margarine, plus extra, at room temp.
115g (4oz) Caster Sugar
2 Eggs, at room temp.
115g (4oz) Self Raising Flour, sifted

Preheat the oven to 180oC/356oF/Gas Mark 4. You will need 1 8 inch cake tin. If your using a non stick tin, just greaes it. If not, line the bottom with greaesproof paper as well as greasing.

Grate the rind of 2 oranges and put to one side. Using a sharp knife, cut away the skin and the pith and cut the oranges into slices. Reserve the juices for later. Place the orange slices on the bottom of the tin. If you would like the entire top of the cake to be covered, you may need to use 3 oranges, if not, 2 will be sufficient. Using the extra margarine, dot the oranges with it and sprinkle over the brown sugar.

For the cake mixture, cream together the margarine and sugar using an electric mixer. Mix in the orange rind. Add 1 egg and beat well, repeat. Fold in the flour. The mixture may be quite dry; if so add in the juices from cutting the oranges. 

Spoon the mixture onto the oranges, making sure no orange can be seen. Bake for 25-30 minutes. The top may go very brown before the middle is cooked; If so, cover with tin foil and leave to cook inside. 

The pudding will be cooked when the cake is firm and springs back when touched. Also, when a skewer is entered into the middle, it will come out clean. Leave to cool for 4 minutes in the tin and then turn out onto the serving plate. Serve hot or cold. 

Happy Baking! 

Please leave a comment below! 
Follow @nicsfeasts and @NicckkNackk

I am entering this into Tea Time Treats by Lavender and Lovage. The theme this month is cake.

P.S Here's a picture of me and my friends at Bryony's Alice In Wonderland themed fancy dress party for her birthday. Yes, there is a Shrek and Fiona in the picture. They were supposed to wear the outfit earlier in the year but were unable to so they wore it to this party. But, to be honest, the costumes were so good, we let them off! 

Sunday, 11 November 2012

Tangy Plum Crumble

Now it's got a a bit chillier, the time has come for those classic warming winter puddings- crumble is one of my favourite! And in my opinion, there is no better than my mum's (although I suppose I am a bit biased). She makes it with a nice chewy textured topping and sweet fruit in side. The filling varies from apple, plum and apple and blackberry-really whatever needs using and what is in season. So I nicked the recipe off of her and had a go at making it myself and it was really nice but not as good as mums (maybe she has magic fingertips?) This does create quite a big crumble but when there's two crumble-lovers in the house, it never lasts long! 

For the belly warmer you'll need:
170g (6oz) Plain Flour
170g (6oz) Brown Sugar plus extra 
170g (6oz) Margarine, cubed
6 Plums (or enough to half fill your dish when they are halved) 

Preheat the oven to 180oC/356oF/Gas Mark 4. 

In a bowl, mix together the flour and brown sugar. For the crumble topping, add the margarine, and using your fingertips, rub the flour  mixture into the margarine, creating a breadcrumbs consistency. 

Wash the plums and cut them in half. Remove the stones and place into your dish. Sprinkle on 2-3 heaped tablespoons of brown sugar on top and a tablespoon of water. 

Put the crumble topping on top of the fruit and bake in the oven for 35 minutes, until the crumble is golden brown.

Happy Baking! 

Please leave a comment below! 
Follow @nicsfeasts and @NicckkNackk

I'm entering this into Fabulicious Food's Simple and in Season event this month as Plums are in season.