Recipe: Apple Turnovers

One of the modules that I’m taking this year features some of the best friends I’ve made from my course whilst at uni. We all bonded during the previous years modules and they’re a solid bunch. The best thing is that they love baking almost as much as I do, so much so that every now and then one of us will bake something and bring it in for everybody to enjoy – even our lecturer! Ever since this little ‘tradition’ of ours started, I have been pestered by one particular member of the group to make apple turnovers. This relentless pestering went on and on throughout the term until finally, in the last lecture of 2012, I turned up with a box full of turnovers.

Apple Turnovers:Makes 6

Appleturnovers1Ingredients:25g butter
3 medium sized Bramley apples
75g golden caster sugar
1 egg
4tsp cinnamon
2tsp brown sugar
1 shot water
375g puff pastry

Preheat the oven to Gas mark 6 (200 degrees C)
Peel and chop the apples into small chunks.
Melt the butter in a saucepan and add in the apples, cinnamon, brown sugar and water.  Heat gently until the apples soften, roughly 5-10 minutes.
Flour the surface and roll out the puff pastry to around half the thickness of a pound coin.
Cut the pastry into 6 equal squares, being careful to remove ragged edges.
Place 1tbsp of the softened apple mixture into the middle of each square and sprinkle over some of the golden caster sugar, before brushing the edges of the pastry square with water.
Fold the pastry squares in half, corner to corner, to form a triangle. Press down the edges and prick a small hole in the centre to allow steam to escape.
Line a baking tray with baking paper and transfer the turnovers onto it.
Brush each turnover liberally with the egg and pour the rest of the sugar over the tops.
Whack the tray in the oven and bake for around 20 minutes until puffed up and golden brown.
Remove and allow to cool for 5 minutes before eating.

And that’s all there is to it! Before baking these I was a bit nervous as I’d never even thought about making them before. Still, it turned out to be really simple and of course you can experiment with all the different flavours, though I’m always going to be a fan of brown sugar and cinnamon, giving that slightly caramelized, slightly spicy taste. Why limit yourself to just apples either?!



Recipe: Plaited Loaf

Somedays when I go to write a blog it seems like I’m only writing this thing for all the dough… No, that’s not a clever way to reference that I’m making money through this blog (lets be honest, I don’t think that I’d ever become that popular what with my ridiculous rants…), but it is a cunning pun which allows me to awkwardly segue into today’s recipe post! Bread!

Yes, once again I have been watching GBBO (see the Muffin recipe to learn about the initialism (it’s not an acronym before you start! Acronyms are pronounceable!) if you don’t know what I’m talking about! Anyway, one of the challenges the bakers faced this week was to bake an Eight Strand Plaited Loaf of bread, according to the recipe handed out by one of the Judges, Paul Hollywood. I had some spare time on Friday, so I thought that I would give it a try and it is a fantastic looking loaf, if I do say so myself! Here is a recipe for you so that you can impress your friends with an…

Eight Strand Plaited Loaf!


500g strong white bread flour
2 x 7g sachet of fast action dried yeast
10g salt
1 1/2 tbsp olive oil
340ml water
1 egg
Flour for dusting

Put the flour into a mixing bowl and add the yeast on one side and the salt on other. Stir the ingredients together.

Add the olive oil and 3/4 of the water and mix together by hand. Then add the remaining water.

Turn the dough out and knead until silky and smooth looking – about 10 mins.

Put the dough in an oiled bowl, cover with cling film and leave to prove and rise for about an hour.

    OPTIONAL STEP: Have a nice cup of tea!

Turn the dough out and knead for a few minutes. Separate the dough into 8strands of equal size, 16 inches long and roll into sausage shapes.

Fan the strands out from a central point at the top, like an octopus and stick the tops of the strands together, and then onto to the work surface. Now comes the tricky part.

Plait the dough. Follow this plan:

Label the strands 1 to 8, from left to right. Each time you move a strand, it will take the number of its new position in the row of strands.
Step 1: place 8 under 7 and over 1. Step 2: place 8 over 5. Step 3: place 2 under 3 and over 8. Step 4: place 1 over 4. Step 5: place 7 under 6 and over 1. Repeat steps 2 to 5 until all dough is braided.

The full recipe and plaiting guide can be found here: Full Recipe

Tuck both ends of the dough underneath to make it look nice and place on a floured baking tray before leaving to prove again, for another hour.

    OPTIONAL STEP: Have more tea!

Beat the egg and brush it over the loaf so that it bakes a nice golden brown colour.

Place the tray into a preheated oven at Gas Mark 5 (200 degrees) and bake for 20 – 30 minutes.

That’s it! Pretty simple huh! Check out the full recipe, linked above, to see videos on how to knead and knock back the bread if you’re unsure, and you can even find tonnes more recipes from the Bake Off!


Recipe: Stud Muffins

‘The Great British Bake Off’ started again this week! In case you don’t know, it’s an amazing TV show which takes 12 amateur bakers and pits them against each other to see who is the best baker. Like all good head to head shows, someone is booted out by the judges for failing to impress with the bakes that they’ve produced that week and so the show goes until the final when the Master Baker is pronounced the winner. This is TV at its finest, Masterchef for only baked goods! Needless to say, if you’re free Tuesday Nights at 8pm UK time, you need to watch this.

In case you haven’t been reading my blog long, or you have been and you are thoroughly unperceptive, you might not know that I LOVE cooking. Any kind of food, any course, any cuisine I just like to cook. My real passion in cooking though, is baking. Cakes are a particular speciality of mine, and combined with my housemate, we’ve made a few impressive looking birthday cakes for friends (not to blow our own trumpets here but these cakes are pretty doggone awesome). Unfortunately, one baking fad that I’ve never really got into has been cupcakes. If you go anywhere on the Internet that has anything to do with baking at all, you’ll see someone that has made a cupcake. Now these cupcakes can just be regular, plain run of the mill iced cupcakes, but more often than not they’ll be some pretty amazing pieces of baked artwork. In contrast to some of these fantastically beautiful cupcake creations, I’m going to share a recipe for the cupcakes ugly cousin. Today, we’re making…

    Double Chocolate Chip Muffins!



250g self raising flour
25g cocoa powder
2tsp baking powder
170g caster sugar
1/2 pack chocolate chips
175ml milk
2 eggs
100ml sunflower oil
1 – 2 tsp vanilla extract


Mix all the dry ingredients together into a bowl and stir them to combine.


Add in the eggs, milk, vanilla and oil and fold them into the mixture until everything is combined.


Spoon the mixture into muffin cases and place on a tray (paper muffin cases are fine, but we have reusable silicone ones).


Place the muffins into a hot oven for 10 minutes, then turn them and put them back in for another 6 minutes.

Whip the muffins out of the oven and make sure that they have risen properly.


Remove the muffins from the case if you’re using silicone cases or they’ll sweat!

Enjoy them!

They’re really easy to make and absolutely delicious, so why not show some love for the less attractive sibling of the cupcake and make a batch of your own muffins and share them in the comments!

Recipe: Super Simple Sweet Snacks!

Do you ever find that you have any cake left over when you’ve baked one? Me neither! However, here is a super simple recipe for a tasty treat that uses very few ingredients and both tastes and looks good! Today I’m going to share a recipe for….


Yep, cake pops! The cupcake craze has spread like wildfire and shows no desire to die down, but since absolutely everyone in the world is using the humble cupcake to impress at their social gathering how can you stand out? Simple, buck the trend and bring out the jazziest dessert you’ll have seen in a while! If you have no idea what a cake pop is then allow me to fill you in. It’s simply a ball of cake on a lollipop stick, just like a tasty baked ChuppaChup, that you can customise with tons of toppings to make them as funky and delicious as you like. In true Blue Peter style, here’s one I made earlier:


Cake pops are really easy to make so let’s jump right in!

You will need:
Cake – leftover or baked especially
“Frosting” – I used buttercream icing
Lollipop sticks
Chocolate – any kind will do!
Toppings – sprinkles etc.

The Method
– Grab your cake and crumble it into a bowl, making sure that the crumbs are quite fine.


– Add in your icing/frosting and stir it together, until you get a moist dough.


– Shape the dough into small balls and place onto a tray lined with grease proof paper


– Put the tray of cake balls into the freezer for about 30 minutes to let them firm up and start to set.

– Melt the chocolate and get the cake balls out of the freezer.

– Dip the lollipop stick into the melted chocolate, just far enough do that it will help hold the cake onto the stick, like glue.

– Push the stick into the cake ball and place back in the fridge for a few minutes.

– Dip the cake pop into the melted chocolate and try to cover the whole thing. Gently let it settle over the cake and try to tap off any excess.

– Dip the chocolate covered cake into the toppings and coat it liberally so that it looks as jazzy as possible!


– Repeat for all cake pops and put them back on the tray and into the fridge to set.


– Remove, eat and impress your friends with your super simple but stylish dessert treats!!

That is all there is to it! I really meant it when I said that these were simple! You can make them with almost any topping and some versions that I’ve seen have been amazing with such examples as the 1Up mushrooms from Mario, yellow smiley faces and the entire of our solar system – including Pluto!

Feel free to share pictures of your cake pop creations with me either in comments or tweet them to me, with the links found over to your right!