If you’ve been glued to a certain national baking show, you’ll be pleased to know that it’s National Baking Week!
Created to give families some homemade time together, National Baking Week is all about getting the kids in the kitchen and having plenty of fun cooking up sensational bakes. If your family is in knead of some quality time, here are some kid-friendly bakes from the National Baking Week website that we just loaf.
Sweetie Chocolate Cakes
Mini chocolate cakes covered in icing and decorated with sweets? What’s not to love! The perfect treats for a fun birthday party, these little cakes are easy to make and a great way to introduce kids to baking.
- 175g Slightly Salted Butter, softened
- 175g Billington’s Golden Caster Sugar
- 3 eggs, beaten
- 150g Self Raising Wholemeal Flour, sieved
- 25g cocoa powder, sieved
- 25g plain chocolate, melted
- 225g Slightly Salter Butter, softened
- 225g Billington’s Golden Icing Sugar
- 100g plain dark chocolate, melted
- A selection of cake topping decorations
- Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly oil and greaseproof paper base line 6 x 250ml (9 floz) individual metal pudding bowls.
- For the cakes: place all the ingredients in the bowl, fit the K beater onto the Kenwood kMix Stand Mixer and beat on speed min for approx. 30 seconds. Increase to speed 2 for 1½minutes, until pale and fluffy, scraping if necessary. Divide between basins making a well in the centres. Place on a Pyrex non-stick baking sheet and bake for 25 – 30 minutes, until well risen.
- Remove from the heat and allow to cool in the tins for 5 minutes. Turn out onto a wire rack and allow to cool completely. Cut off the tops to level, if necessary and turn upside down.
- For the icing: place all the ingredients in the Kenwood kMix bowl, fit the K beater and beat on speed min for about 1 minute, increase to speed 1 and beat for 1 minute, until smooth, scraping if necessary. Spread over the cakes to cover completely. Tie a ribbon around each cake and decorate with sweets.
Isle of Wight Doughnuts
When it comes to sweet treats, you just can’t beat a classic jam doughnut. These ones are fairly simple to make, just be careful during the frying and cooling process as these can be dangerous.
- 4 tablespoons butter
- 2 teaspoons dried yeast
- Raspberry jam/jelly
- 4 cups plain flour
- 2 eggs
- 1 tablespoon caster/superfine sugar
- 1 1/2 warm milk
- Mix the flour and sugar and divide into two basins.
- Rub butter into one, yeast and milk into the other.
- Let batter mixture rise for 1/2 hour, then mix both together and beat in the egg.
- Let the batter stand for 1 hour to rise.
- Knead and make into 24 round balls.
- Make a hole and put a little jam in the centre of each.
- Close up securely.
- Leave to stand for a while on a floured tin to prove.
- Drop into a deep bath of boiling fat and fry until golden brown.
- When cool roll in caster sugar.
- Mind the hot jam!
Italian Cheese Scone Loaf
If no one in your family has a sweet tooth, this is a great savoury recipe you can make instead. Yummy and fairly simple to make, this Italian loaf is perfect for picnics.
- 450g self-raising flour
- 2tsp baking powder
- Pinch of salt
- 125g slightly salted butter, cold and cut into small cubes
- 1-2tbsp fresh thyme
- 2 large free-range eggs
- 200ml of whole milk
- 150-200g gorgonzola cheese
- 2 heaped tbsp of red onion chutney
- Preheat the oven to: electric 220°C / electric (fan) 200°C / gas mark 7.
- Grease and line your loaf tin.
- Sieve the flour, baking powder and salt into a large mixing bowl and stir together.
- Add the butter and using your fingertips, pinch and rub in the butter until your mixture resembles fine breadcrumbs, then stir through the fresh thyme.
- In a Pyrex jug, measure your 200ml of milk, add the eggs and lightly beat together.
- Make a well in the dry ingredients and pour in ¾ of the milk and egg mixture.
- Using your knife, cut through the flour and milk, dragging the flour down into the liquid and mix the mixture together mainly with this cutting action. Be careful not to overwork the dough.
- When it has mostly come together, use your hands to bring the dough together and very slightly knead, it so you have a quite smooth ball of dough.
- Divide the dough in half and pat one half gently into the bottom of the loaf tin.
- Next spoon over the onion chutney and spread over the dough.
- Follow this with a layer of sliced/crumbled cheese to cover the whole surface.
- Then gently shape the other half of the dough into a rectangle roughly the size of the tin and gently put this on top of the cheese, patting gently and tucking it in around the edges of the tin.
- Brush the top of the loaf with the remaining milk and egg and bake in the oven for 30 minutes.
- Leave the loaf to cool for 10 minutes in the tin before turning out as the cheese will be molten when it comes out of the oven.
- This loaf keeps for 1-2 days but is best enjoyed on the day of baking, whilst still slightly warm. You can pop it in the oven to reheat it for 10 minutes.