Mini Pineapple Upside Down Cakes

IMG_5049I was subjected to two wonderful realisations last weekend….1) The days are (finally) getting longer and 2) we have an abundance of rum! 😀

With this in mind, I set to digging out a recipe I have been wanting to try for a while. Lovely sunny little cakes doused in rum and loaded with coconut – a match made in heaven!

I originally found this recipe on the BBC food website, but as always, i’ve made my own amendments to the recipe!
I know that some people aren’t a big fan of coconut *sob* so if you want to give these a whirl but coconut isn’t your thing….just leave it out 🙂

Although they are ‘mini’ they are certainly filling and one will easily feed two….unless you are greedy like me, in which case, you would never dream of sharing!

Please note: you will need six ramekins for this recipe

 

Enjoy!

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Ingredients:

For the topping:

  • 50g butter, plus extra for greasing
  • 50g soft brown sugar
  • 2 tbsp rum (I used a spiced rum)
  • 6 canned pineapple rings (keep some of the juice!)
  • 6 glacé cherries

For the cake:

  • 140g butter, softened
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 65g desiccated coconut
  • 1 tsp of vanilla extract
  • 6 tbsp milk
  • 2 tbsp of the pineapple juice

Recipe:

1. Start by preparing your ramekins, you will need to make sure these are really well greased. I just used a thin layer of butter but you can also use a grease and release cake spray.

2. Next, heat the butter, sugar and rum in a small saucepan over a low heat until dissolved and bubbling for a few minutes to ensure it has thickened slightly.

3. Divide the butter, sugar and rum mixture equally between the 6 ramekins.

4. Add a pineapple ring with a glacé cherry in the middle to each ramekin.

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5. Now heat your oven to 180C/160C fan/gas 4.

6. Beat together the butter and sugar with an electric whisk until pale and fluffy.

7. Gradually beat in the eggs, then fold in the flour, baking powder and coconut.

8. Next, add the vanilla essence and the pineapple juice.

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9. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 30-40 mins until risen, golden and springy to the touch.

10. Remove from the oven and set them aside to cool in the ramekins for around 10 minutes

11. To remove the cakes from the ramekins, gently run a knife around the edge of each cake before placing a plate on tip and tipping the ramekin upside down.

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Tip: You may have to tap the cakes out or run the knife around the edge again but they should come out fairly easily.

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Love S & P xx

Banana, Blueberry & Coconut Bundt Cake

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That, ladies and gentlemen, is an all natural coloured blueberry glaze. Allllllll natural…!

I baked this little beauty on a hot sunny day last August. It followed on from the success of the gin cake….i’m obsessed with bundt tins! I really loved making this cake, it was easy to make and easy on the eye! Tasted  pretty damn good too!

Ingredients:

For the cake:

255g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large free range eggs
270g golden caster sugar
2 over ripe bananas (mashed)
1 teaspoon vanilla extract
120ml corn oil
285g of blueberries
100g toasted coconut, (Optional: plus 50g more for sprinkling on top)

To make blueberry glaze:

75g blueberries
1 tablespoon water
1 tablespoon golden caster sugar
450g icing sugar

Recipe:

1. Preheat your oven to 175c (350f) and lightly grease your bundt pan with butter before dusting with flour.

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2. In a bowl, combine the flour, baking powder, baking soda and salt. Set to one side.

3. In a separate bowl, cream your eggs and sugar until light and fluffy!

Tip: Don’t skimp on this part!

4. Add in the mashed bananas, vanilla extract and oil and mix until well combined.

5. Pour the cake batter in to your bundt tin.

Tip: The batter will seem very thick and gloopy – its ok!

6. Bake the cake for round an hour (start checking after 45 minutes). The cake will be ready when an inserted skewer comes out clean and free of cake batter.

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7. Set your cake aside to cool completely

8. To make the blueberry glaze: Place the blueberries, water and caster sugar in to a pan and heat until the mixture boils and the blueberries burst.

9. Remove from the heat and push the mixture through a sieve; set aside to cool.

10. Once the blueberry mixture has cooled, sift in the icing sugar and whisk until smooth.

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Tip: If the glaze is too thick, add a tbs of water at a time to achieve a pouring consistency.

11. Pour the glaze on top of you Banana, blueberry and coconut cake and sprinkle with left over coconut!

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Enjoy! 🙂

Love S & P xx

Coconut & Cherry Flapjack


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Sundaaaaaay baaaaaking! 😀

I’ve not put up an actual recipe for a little while, so I thought I would treat you all to this little delight…Coconut & Cherry Flapjack!

I often talk about my love for almonds, but did you also know I’m a sucker for oats and coconut too?! I know…all the best ingredients! 😉
The Boy has worked the past two nights, doing his DJing thing for the last time before starting up again in September. Thats right folks, I get him all to myself on the weekends allllllll through summer! (Think beer gardens, dancing, cocktail making and picnics)!

To celebrate, I baked this last night (around 12am, practically Sunday – all is fair in love and baking) ready for him to nibble on today with some coffee 🙂

The best thing about this recipe is that there is no need for a mixer (sorry, Penny) and you can pretty much whack all the ingredients in together…mixing, baking and cooling all in an hour.

You could be munching on these in 60 minutes! What are you waiting for?!

Anyway, enough talking….time to bake and eat, people 🙂

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Ingredients:

200g Unsalted butter
200g Demerara sugar
2 tbsp of Golden syrup
275g of Porridge oats
150g Desiccated coconut
100g Glace cherries (chopped)

Recipe:

1. Preheat the oven to 160c/325f/Gas Mark 3 and grease a baking tray (mine was 11 x 9 inch)

2. Heat the butter, sugar and syrup in a large saucepan over a low heat and stir gently until just melted

3. Once the mixture has melted, add in the oats, coconut and chopped cherries. Stir until evenly combined

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4.
Pour the mixture in to the baking tray and spread the mixture evenly. Use a spatula to press the mixture down and ensure a smooth surface

5. Bake in your preheated oven for 30 minutes

6. Remove from the oven and leave to cool in the baking tray for 15 minutes before using a sharp knife to cut the flapjack in to squares

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7. Carefully transfer your flapjack to a wire rack to cool completely

8. Enjoy!

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Love S & P x