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Classic Victoria Sponge
recipe by Lilith
Serves 10
Ingredients
• 225g margarine
• 225g golden caster sugar
• 2 teaspoons vanilla extract
• 2 large eggs, beaten
• 225g self-raising flour
• 75g butter
• 150g icing sugar
• 5 heaped tablespoons strawberry or raspberry jam
Chocolate Tiffin
recipe by MikeysGirl
Serves 20
Ingredients
• 110g (4 oz) butter
• 2 tablespoons sugar
• 2 tablespoons golden syrup
• 4 teaspoons cocoa
• 225g (8 oz) Rich Tea biscuits, crushed
• 1 handful of raisins
• 225g (8 oz) cooking chocolate – half milk and half dark
Method
Method
2. Cream the margarine, caster sugar and vanilla together in a large bowl
with an electric whisk.
Prep: 35min; Cook: 25min; Ready in: 1hr
1. Preheat the oven to 180ºC / Gas 4. Grease and line two 18cm sandwich
tins.
Prep: 10min; Cook: 5min; Extra time: 1hr setting; Ready in: 1hr 15min
3. Gradually whisk in the beaten eggs.
1. In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits
and raisins when melted. Stir to combine.
4. Sift in the flour and fold it into the mixture until it looks smooth and
creamy. Split the mixture evenly between the 2 sandwich tins.
2. Pour mixture into a swiss roll size tin and press down. Melt the cooking
chocolate and pour over the mixture in the tin.
5. Bake for 25 minutes or until springy and golden brown. Remove from
the tins and leave to cool on a wire rack.
3. Pop the tin into the fridge and leave for about 1 hour to set. To serve,
cut into about 20 pieces.
6. To prepare the buttercream, simply whisk the butter and gradually add
the icing sugar, whisking after each addition. Add a few drops of vanilla
extract if desired.
Tip
Melt the chocolate by microwaving at 30 second intervals, stirring in between,
till melted. But be careful not to scorch the chocolate! Otherwise, melt in
a double boiler.
7. Once the sponges are cool, spread the buttercream onto one of the
sponges and top with the jam. Place the second sponge on top of the
first sponge, round side up, and dust with a little icing sugar. Serve.
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