Tag: loaf tin

Country nut loaf

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Ingredients

  • 175g soft margarine
  • 175g caster sugar
  • 3 eggs, medium
  • 225g self raising flour
  • 25g ground almonds
  • 25g candied peel
  • 75g mixed chopped nuts
  • 2tbsp milk
  • 2tbsp apricot jam
  • 1tbsp water

That’s goodtoknow

Use half white and half wholemeal flour in this recipe. Decorate the top of the loaf with a selection of nuts.

Method

  1. Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Grease and line a 1kg loaf tin
  2. Put the margarine, sugar, eggs, flour, almonds nuts, peel and milk into a bowl. Beat together until light and creamy.
  3. Spoon into the loaf tin and bake for about 1 ½ hours until well risen and golden brown or until a skewer inserted into the centre of the loaf comes out clean.
  4. Remove from the oven and leave to cool in the tin for 5 minutes. Turn out onto a cooling rack.
  5. Heat together the jam and water and stir until runny. Brush the top of the loaf with the jam.

By Cathy Seward

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White chocolate meringue fridge cake

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  • Serves: 8-10

  • Prep time: 15 mins

  • Total time: 15 mins

    plus chilling time

  • Skill level: Easy peasy

  • Costs: Mid-price

This white chocolate meringue fridge cake doesn’t need any baking which means its perfect for making with the kids and the perfect excuse to spend some quality time with them too. Pour all the mixture into a tin and leave to set in the fridge before enjoying this decadent, rich cake. You can decorate with melted chocolate and colourful sprinkles to turn this treat into a kids favourite.

Ingredients

  • 150g digestive biscuits
  • 4 ready-made meringue nests
  • 30g dried cranberries
  • 150g butter
  • 2tbsp golden syrup
  • 200g white chocolate

That’s goodtoknow

Allow the cake to sit at room temperature for 30 minutes to make it easier to cut.

Method

  1. Line a 1lb loaf tin with cling film. Place the biscuits in a plastic sandwich bag and crush with a rolling pin
  2. In a large bowl place the meringue nests and crush
  3. Add the biscuit crumbs and cranberries and mix
  4. In a saucepan gently heat the butter, golden syrup and chocolate until the butter and chocolate are fully melted. Pour the chocolate and butter over the biscuits, meringues and cranberries and mix until well
  5. Press into the loaf tin and transfer to the fridge to set firm. When set, remove from the fridge and cut into slices

By Bronya Seifert

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Banana bread. Again.

There is an American writer – dead now – called Richard Yates. You will know him because he wrote a book called Revolutionary Road, which was made into a film with Leonardo di Caprio and Kate Winslet a few years ago – 2007 I think, or 8.

Anyway he wrote loads of books and I read them all. That’s not a boast, they’re mostly very short. But I did also read his biography, which was really long. And then I wrote a very long piece, almost as long as the biography, for The Independent about him, which I think they still owe me my £90 fee for.

The thing about Richard Yates, the reason why you don’t know his name as well as you know other big American writers, is that he was just really obsessed with his mother. In every single book he wrote, there she is. Irritating, mad, feckless, vain, selfish, shrill, talentless, deluded. In Revolutionary Road she appears as an estate agent and because that’s the only book of his most people have read, they think nothing of it.

But she’s there, in all the others, lurking. And when you read one Yates book after the other, it ends up seeming really quite mad. After the third or fourth book you get a horrible psycho “ehhr ehhr ehhr” tingly feeling, like if you were to walk into the bedroom of a friend and it was plastered with photographs of you.

So the reason that Yates never really made it, died alone and mad in a tiny dirty flat, despite being a really terrific writer, was that he was unable to tackle the big themes that make you properly famous; instead he zeroed in, time after time, on miserable little people leading miserable little lives, every book, every page, stalked by his unbearable mother. Revolutionary Road was a hit by accident, while obsessing about how much he hated Ma, Yates also – almost as a side-line – struck a chord with discombobulated middle America. But it was a fluke.

I fell to thinking about Richard Yates and his unwitting, untherapised obsession with his mother when I found myself, almost trance-like, making yet another type of banana bread. Considering I am trying to get material for a book, it seems so mental and obsesseive compulsive to keep making the same thing over and over again with no reason, no explanation.

Although I suppose there is an explanation. And that is, banana bread is fucking delicious.

This recipe I found on a card in Waitrose, and it was originally a banana, chocolate and caramel cake, using a tin of Carnation caramel, but I got home and didn’t have any caramel but did have a tin of condensed milk, so I used that instead.

I know it’s just banana bread and I know there are already about fifteen recipes for it on this blog and I probably belong in a nuthouse but this is really terrific, all the same.

Banana and Condensed Milk Bread
Makes a 1kg loaf

75g butter
25g caster sugar
1 large egg
1 397g can condensed milk
225g plain flour
2 tsp baking powder
3 ripe bananas, mashed

Preheat your oven to 180c or 170c for fan ovens. Grease and line your 1kg loaf tin. You can get away with just lining the sides with one long strip of greaseproof paper, but you must grease the ends well.

1 Beat the butter and sugar together until pale and fluffy then add the egg – do not worry too much if this curdles –  followed by your can of condensed milk. Mix the flour and baking powder together and fold into the mixture.

2 Fold in the banana and then pour into the tin. You can decorate this, if you like, bearing in mind that it is going to rise quite significantly. I dotted a spine of walnut halves down the middle, which then heaved away to the left – like a hip tattoo on a pregnant woman.

3 Bake for 1 hr

Eat, then ring your shrink.

 

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