Are you an avid baker?

[Babs709]

I like to bake, can whip up a good cake and generally follow recipes very well. My disaster to success ratio is acceptable if not encouraging.

But I don’t have many signature bakes or go-to no-fail recipes. I don’t think I’ve nailed brownies or cookies yet, albeit I can make satisfactory ones.

Please could you share your baking recipes with me? Bonus points for photos (who doesn’t like looking at those?!)

Thanks!

Tanya burr chocolate chips cookies are foolproof every time sooo tasty warmed up for 10 seconds in the microwave before eating.

Thanks viona these triple choc cookies? Couldn’t find an official Tanya burr website. Curious that she uses SR flour. Definitely going to give them a go!

em-andme.com/2019/10/recipe-tanya-burr-cookies/

Yep they are the ones! I used chocolate orange in there last week and they were unreal!

Made these www.bbc.co.uk/food/recipes/millionaires_shortbread_76712

Pictures aren't loading on app so will post later

My signature/biggest hit is I make Hugh Fearnley-Whittingstall's cocoa brownies (www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall) and then scatter frozen raspberries over the top before cooking them - this always gets masses of compliments

Sorry, link didn't work: www.google.com/amp/s/amp.theguardian.com/lifeandstyle/2011/jun/04/brownie-recipes-hugh-fearnley-whittingstall

The SR flour helps them spread and, obviously, stay light despite being rich.

Chocolate meringue - an amazing picky dessert for a gathering served with fresh fruit salad (and I usually make creme pat with the yolks to serve with too). I use Nigella's chocolate and raspberry pavlova recipe but follow the bbc good food ultimate meringue method to make smallish "blobs" - not yet made a successful pavlova ☹️ sorry no pics! They keep for a few days too if there are any left!

Anything I make by Mary Berry always comes out brilliantly. I often make her lemon drizzle traybake, banana bread, chocolate brownies and Malted Chocolate cake. I tried her family teabread this weekend and it came out well.

I've just made some shortbread, and the things on the right are low-carb almond rolls flavoured with cheddar and chilli. I've also got some proving for bread atm.

I highly recommend "Sue Lawrence's Book of Baking", I've never had a recipe from it fail and it has a great selection of delicious things.

That's should read "dough proving for bread"!

My go to celebration cake (for adults) is BBC good food Black Forest Gateau. I've made this a LOT and usually adjust the ingredients to make 2 x 2 layer cakes instead of 1 x 3 layer. It never fails to impress, but the 3 layer is a bit unwieldy and difficult to slice neatly. I can't believe I don't have a photo of one of mine, but I can't find one, so here is the photo from the website - they do turn out looking pretty much like the recipe.

I bake for the kitchen at work for the staff to have a treat every week. I've done all sorts... This week I've done Tiffin.... I make chocolate Brownies from my ds2 Dorling Kindersley children's cookbook and add chocolate chips instead of nuts due to my nut allergy!

I have the Leiths Cookery Bible. It's got a great baking section.
Everything I've ever cooked from it has come out perfectly. It's not a glossy picture perfect type cookbook, only a handful of recipes have any sort of picture with them. But it explains the basics down to the letter and is worth its weight in gold, and it's a very thick, weighty book!
It would be a great moving in present for someone.

I'm going to have to try that BFG, it's my DH's favourite cake

Greebols Do it! Top tips- you don't need all the ganache in the recipe - you need about half, and I put a thin layer of it on the bottom tier(s) to stop the cream soaking in too much. Leave the cakes to cool in the tins and cover the top with grease proof when turning them out as they are very sticky. It's very easy to make, but a bit of a faff, and as it's fresh cream can't be made too far ahead of time.

Well that backfired, now I want to bake a load of different things 😂 definitely adding some of these to my list. I’ve never nailed lemon drizzle either and I think I actually have a Mary Berry book with in it so that may be first. BFG also has my attention!

Greebols I’ve never attempted bread at all, is there any good place to start?

this vegan lemon drizzle cake is amazing. Even non-vegan friends rave about it.

I also make these cookies regularly and often get requests from my work colleagues for them...and very simple to make

This chocolate raspberry cake is always a hit too

It was my birthday earlier this week and I made all 3

@Babs709

Well that backfired, now I want to bake a load of different things 😂 definitely adding some of these to my list. I’ve never nailed lemon drizzle either and I think I actually have a Mary Berry book with in it so that may be first. BFG also has my attention!

Greebols I’ve never attempted bread at all, is there any good place to start?

This is a good one - nice and straightforward, and you can prove it in the fridge overnight, which saves time.

And the Mary Berry lemon drizzle tray bake is both delicious and dead simple. I don't make it often as I can't stop eating it once I do...

Forgot the link! This one: www.bbcgoodfood.com/recipes/easy-white-bread

My elderflower scones seem to be popular. I use elderflower cordial as you would vanilla essence and fizzy elderflower instead of buttermilk. They are very light.

Greebols can you share the recipe for the low carb almond & cheese rolls? I follow a low carb diet and would love to make them. I made up a recipe on Friday for what I thought would be low carb cheese scones - they were disgusting!

Not quite baking but Gordon Ramsay Yorkshire pudding recipe makes perfect Yorkshire puddings every time.

Yep!

The basic recipe is:

250g ground almonds
2tsp baking powder
0.5 tsp salt
2 large eggs, beaten
80g butter, melted.

Pre-heat oven to 200/180 fan oven, butter and line a baking tray. Mix your dry ingredients, then add the wet. Stir until it forms a sticky dough, then roll into smallish balls (about ice cream scoop size), and place them on the tray, slightly spaced out, and flatten them slightly with your palm. Bake for between 15-20 minutes, till golden brown, then cool before eating. They are quite crumbly - more of a scone texture than bread roll - but can be used to make sandwiches or toasted and buttered. I sometimes use them as a replacement English muffin for Eggs Benedict.

That's the basic recipe, and to be honest it's very bland, so I always add extra flavour, usually in the form of cheese and herbs or spices. I add these at the dry stage - usually about a handful of grated cheese, and herbs/spice to taste. I've tried and enjoyed:

• cheddar and chilli flakes
• Parmesan and thyme/rosemary
• garlic and rosemary
• blue cheese and fresh chilli
• paprika and cayenne pepper