Archive for ‘Baking’

August 4, 2015

Yoghurt Cake (coconut and lime)

by therecipebank

Adapted this from a recipe I saw on netmums and liked that the ingredients are weighed out using only a yogurt pot.

  • 1 drop vanilla essence (optional)
  • 3 eggs
  • 2 yoghurt pots caster sugar
  • 2 1/2 yoghurt pots self-raising flour sieved
  • 1/2 yoghurt pot desiccated coconut
  • 1 yoghurt pot of oil
  • 125g coconut yoghurt (use the pot to measure out other ingredients)
  • zest of lime
  1. In a large mixing bowl, mix the wet ingredients, then add the dry.
  2. Place in a greased and lined loaf tin
  3. Bake for 40 minutes at 180C / gas mark 4
  4. Top if required with juice of lime mixed with a little extra caster sugar to make a drizzle topping.

Could use only flour and no coconut, plain yoghurt and chocolate chips. It was a light moist cake and did not miss the butter.

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May 5, 2014

Best American Pancakes

by therecipebank

These really are the best!

November 16, 2013

Double Chocolate Flapjacks

by therecipebank

I can’t take the credit for these as my husband cooked them up but they were delicious and had to write down the recipe so we don’t loose it!

  • 250g Porridge Oats
  • 125g Butter
  • 3 teaspoons cocoa powder
  • 65g Brown Sugar
  • 60g Muscavado sugar
  • 3 tablespoons Golden Syrup
  • 50g plain chocolate, chopped roughly

Grease a small (I think ours is 9x6inches) baking dish.

In a large saucepan melt the butter, sugars, cocoa and syrup over a low heat. Take off the heat. Add the oats and stir until well combined. Leave for a while to cool. Add the chopped chocolate and stir quickly and quickly put into the greased pan.

Bake on 180c for approx 20 minutes. It should not brown and be ever so slightly wobbly when it comes out. Leave to cool for as long as you can wait before cutting into squares and tipping out.

November 12, 2013

Double Chocolate Chip Shortbread

by therecipebank


WOW… these are pretty amazing… and there are only 3 left!!!

November 2, 2013


by therecipebank


After watching the ‘Great British Bake Off’ last night both girls were very interested in trying these delicious choux bun treats. We popped out to the shops and bought the extra bits we needed and then all

spent the afternoon cooking.

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October 30, 2013

Hide and Seek Cookies

by therecipebank


I found this recipe on a really useful baby website;, I adjusted it a little and my girls named them ‘hide and seek’ as we hid smarties inside before cooking them!

  • 100g/4oz softened butter/margarine
  • 100g/4oz soft brown sugar
  • 1 tbsp golden syrup or honey
  • 150g/6oz self raising flour
  • 1 tsp cocoa powder
  • 1/2 tsp vanilla extract (optional)
  • Smarties
  • Giant chocolate buttons

Preheat the oven to 170°C/160°C fan

Beat the butter, sugar and syrup together until soft and creamy.
Mix in the flour, cocoa and vanilla extract.
Divide the mixture into 15 pieces (we were practicing our maths and if you are a perfectionist each one weighs around 27g!) pop 2-3 smarties in each one and roll into balls using your hands.
Place well apart on greased baking sheets. Flatten slightly and pop a chocolate button on the top of each one.

Bake for about 10 mins until a pale golden colour (don’t cook any longer or they’ll go crispy!)

Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.

October 11, 2013

Bread pudding

by therecipebank

Not to be confused with bread and butter pudding, this is a stodgy cake which can be eaten in slices either warm or cold and is LOVED by me and (very surprisingly) by my children!

300g white / wholemeal bread

160g raisins

1 tsp mixed spice

1 tsp cinnamon

350ml milk

1 large egg

70g light muscovado sugar

zest 1/2 lime/lemon

50g butter, melted

1.5 tbsp demerara sugar

Tear the bread in a mixing bowl and add raisins and spice. Stir in milk and completely break up the bread. Mix eggs, dark brown sugar and lime/lemon zest and add to bread mixture. Stir well, then set aside for 15 mins to soak.

Heat oven to 160C . Grease and line the base of a 20cm non-stick square cake tin. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

July 17, 2013

Emergency Biscuits!

by therecipebank

Pink Glitter Biscuits

Made these little vanilla biscuits for school picnic today, iced with a little icing sugar/water mix and glittery sprinkles!

2oz sugar4oz butter

6oz flour

vanilla extract

Cream the butter and sugar. Add splash of vanilla extract.Stir in the flour add splash of milk to combine if necessary.

roll out and cut out. 

Cook for 8 minutes at 180C

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March 27, 2012

No Bake Bites

by therecipebank

This evening I made these delicious balls of yumminess for a picnic tomorrow. I found the recipe on: but slightly amended the recipe as I don’t like flax seeds.

1 cup oats

1 cup coconut flakes (toasted at 180c for 4 minutes)

1/2 cup chocolate chips

1/2 cup peanut butter

1/4 cup ground almonds                                                                                                                                   

1/4 cup smashed digestive biscuit / graham crackers

1/3 cup honey

1 tsp. vanilla

Mix together all the ingredients in a large bowl. Refrigerate for 30 minutes. Roll into golf ball sized balls. Enjoy!

March 26, 2012

Banana Bread

by therecipebank

This recipe is fab it uses 6-7 bananas which if you have a whole bunch past their best, or like me you put them in the freezer for another day and end up with LOADS!

250g plain flour
1 tsp bicarbonate of soda
pinch salt
115g butter
115g sugar
2 eggs, beaten
6-7 / 500g mashed over-ripe bananas
Preheat the oven to 180 C.
Lightly grease a 23x13cm loaf tin.
In a large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Add flour, bicarbonate of soda and salt to the banana mixture and stir just enough to get rid of lumps. Pour the mixture into the loaf tin.
Bake in preheated oven for 55 to 65 minutes, until a knife inserted into centre of the loaf comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack. Best eaten warm!
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