Tag Archives: baking

Plum upside-down cake

11 Sep

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plum upside-down cake

Last week the in-laws popped in for a visit… and had brought with them a whole crate of perfect victoria plums. This led to a dilemma. We couldn’t possible eat all the plums before they went off so what could we do with them? We ended up giving a load away to other family members and then with those that were left I decided to research a good plum cake recipe. This Jamie Oliver recipe (taken from  here) came up trumps and gave us a delicious cake which was gone in just under 2 days (that’s a lot of cake eaten very quickly by two people!). If you ever have an excessive amount of plums (or just want to make a nice cake!) then try this recipe out.

You will need:

For the sponge

  • • 225g butter
    • 225g caster sugar
    • 4 eggs beaten with 3 tbsp milk
    • 100g ground almonds
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 tsp vanilla extract
    • 150g plain flour
    • 50g unblanched almonds, chopped or bashed in a pestle and mortar

For the topping

  • • 125g butter, plus extra for greasing
    • 150g light brown soft sugar
    • 600g plums stoned, halved and cut into 1cm slices

How you do it:

1. Start with the topping. Grease a 23cm-diameter round cake tin, then melt the butter in a pan. Stir in the sugar until the mixture is foamy and pale, about 2–3 minutes. (If it starts to separate, take it off the heat and keep stirring.) Pour into the cake tin and spread evenly. Arrange the plum slices in concentric circles over the topping, then put to one side.
2. Preheat the oven to 180C/gas 4. Cream together the butter and sugar. Beat in a quarter of the eggs at a time, mixing thoroughly between each addition. Stir in the ground almonds, baking powder, salt and vanilla extract. Fold in the flour, then stir through the chopped/bashed almonds.
3. Pour the cake mixture over the plums. Place the cake tin on a baking tray and bake for about 1 hour or until golden and a skewer comes out clean. 4 Rest the cake on a wire rack for 2 minutes before sliding a knife around the edge to loosen it. Place your serving plate over the top of the cake and carefully invert onto the plate, avoiding any juices that may escape. Gently remove the tin and replace any dislodged pieces of fruit. Serve with custard, crème fraîche or ice cream.

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one big instagram dump…

7 Oct

(aka photobook 28/9 & 5/10 put together!)

Life in (lots of) pictures recently..

mama sends me regular gracie updates/8 free cookies- thanks O2 moments!/new clothes including winter coat/new clothes for husband too- looking fit as/lovely lady at church gave me LOADS of cross stitch thread/friend at work made amazing iced cherry ring biscuits/empty London buses/sausage and cider casserole for Great British Bake Off watching/the perks of my job/the paralympic torch came to visit/baked for the MacMillan Coffee Morning at school/work drinks at the Drunken Monkey in Shoreditch- mine was a drunken pear cocktail/YES Christmas CrossStitcher/my favourite IKEA purchase: chalkboard fridge magnets/films on the iPad in bed/winters just around the corner, wooly jumpers and scarfs ahoy/Broca loving with my bestie/lego minifigures/mickey mouse jumper/really loving Nigellissima at the moment on BBC2- this is her Italian roast chicken with risotto- Fordham Style

Instagram: emilyfordham

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photo book 21/9

21 Sep

cheese, grapes, boursin… yum, yum, yum/teaching my wonderful friend how to ice cupcakes/little notes from the children in my class/coming soon…/Sophie B came to stay, I made her a chicken lasagne/we drank pink fizzy pre-graduation/mortar board/journalism girlies/gorgeous canapes at graduation/Big Red in Deptford, eating pizza on a bus never gets boring!/graze box snacks satisfy once again/a spot of last minute baking (banana cake is just so easy!)

Instagram: emilyfordham

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chewy oat and raisin cookies

16 Sep

oat and raisin cookies

I love love love my new job! It’s mentally and physically exhausting but bringing me so much joy in the process. I’ve made so many wonderful new friends and leaving the house at 7:30am every day isn’t even an issue (I may take that back in a few weeks as it gets colder and colder and darker and darker!). I have bonded with many of the teachers and other staff in the staff room over Great British Bake Off and now everything has settled down a bit after the back-to-school rush I decided to bake something to share with everyone tomorrow to avoid the Monday morning blues.

I wanted something simple and classic so settled on oat and raisin cookies. I love them because I normally HATE raisins but for some reason these biscuits make them totally tolerable… one may say even enjoyable! Plus they travel well and keep well too (although that may not be an issue once they actually reach the staff room!)

This recipe makes around 20-30 cookies (depending on how big you want them to be!) I think I got about 25 out of my batch. It’s astonishingly simple and I would recommend it for a quick baking session or for baking with children.

You will need:

  • 125g unsalted butter, softened
  • 150g light brown muscovado sugar
  • 1 large free-range egg at room temperature
  • 1 tbsp semi-skimmed milk
  • ½ tsp of vanilla extract
  • 100g self-raising flour
  • 75g raisins
  • 150g porridge oats

How you do it:

  1. Preheat oven to 180C/160C fan/gas 4.  Grease 3 baking trays. Beat butter and sugar together in a mixing bowl (by hand or electric mixer) until pale and fluffy.
  2. In another bowl beat the egg with the milk and vanilla, then beat into the butter mixture. Add the flour, raisins and oats to the bowl and mix thoroughly with a wooden spoon.
  3. Put heaped teaspoonfuls of the mixture onto the prepared baking trays spacing well apart to allow room for spreading. Bake for 12-15 minutes or until the edges are lightly browned (p.s. I needed all three trays and baked each tray separately so as to get an even bake on each batch).
  4. Remove from oven and leave cookies to firm up for a few minutes before moving to a cooling rack to cool completely.
  5. Cookies can be stored in an airtight container for 5 days.

Verdict to be reached tomorrow after given the true staff room test!

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photo book 13/9

15 Sep

This week in pictures:

a gift from the in-laws, looking forward to making jam soon/heart shaped scones for a perfect summer day/bought some amazing buttons/picnic time!/happy birthday Sophie Francisco/I love this graffiti wall in Brockley/origami star for our 1 year anniversary- paper/pretty anniversary flowers/more stars… making the bed look pretty/boyzzzz and curry/trying new things- these dumplings were amazing!!/finished the project for our bathroom, trip to ikea needed now to buy frames!

Instagram: emilyfordham

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photo book 7/9

8 Sep

This week in pictures:

lovely leaving card and present from old job/some Saturday crafting/my prize for having a letter printed in CrossStitcher magazine arrived/strawberry lace race/friendly face/first recipe from Paul Hollywood’s How to Bake- marble cake/bath the night before starting new job/INSET day and lots of new pens/lattice woven treacle tart from scratch/close up shot/gorgeously sunny mornings… summers not quite over yet/yay! fun things in the post

Instagram: emilyfordham

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little life update

6 Sep

Hello lovely blog readers!! I just wanted to check in and say a little bit about what’s going on in FamilyFordham world at the moment. It’s all quite exciting and it’s what’s been keeping me very busy and very happy these last couple of weeks.

I began my new job on Monday as a teaching assistant in a lovely primary school. I do eventually want to become a class teacher but need some school experience and to settle my life down in terms of money before carrying on with further training. The first few days have been hectic and rather exhausting but brilliant at the same time! Yesterday a kid ate their wobbly tooth… That made for a very entertaining lunchtime!

Dave (aka husband!) is enjoying his new part time job as an administrator for a local church. He feels settled now and it fits in perfectly with his guitar teaching which he gets back into once the school term is in swing. It’s going to be so great to get into a life pattern, having our weekends free and making the most of our time together. Working and studying last year meant I worked 6 days a week and it never felt like I had a moment spare so this new way of living is very much welcomed!

I’ve been relishing the return of the Great British Bake Off (as you can probably see from earlier posts!) and have enjoyed pushing myself to attempt some of the technical challenges they set for contestants. I made the plaited loaf a few weeks ago and Mary Berry’s treacle tart this week! Friends and family are enjoying this new baking push!

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I’ve also been enjoying some new cross stitch projects including my first commission (exciting!), a piece for our bathroom (you can see the beginnings of it in the picture above) and preparing for a crafty cross stitch Christmas.

I love having a blog on which to document my crafting and baking and life in general. Thank you to all who read and enjoy, it makes it that extra bit special!

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