Another challenge recipe - Marmalade & Carrot Ginger Spice Bread

You'd be forgiven for thinking I'd gone blog challenge mad.  I've just realised that 4 out of the last 5 posts are linked to challenges.  This one's no different either!  It's been a bug I've been getting recently as it's been inspiring me to cook and try out different things so that must be a good thing yes?  There's some belters out there; sad to say I don't have the time to do as many as I'd like what with having to work (booorrring) and all but in the process of looking up different things to do you often stumble across interesting recipes, techniques and ideas.

This is one of those cases.  Whilst hunting down who originally wrote the marmalade ice-cream recipe I wrote about yesterday I saw a mention on a blog post of marmalade ginger bread.  This intriguing idea led me on a hunt round the t'internet to find a definitive recipe and also - whose it was.  This last is difficult as I've found exactly the same recipe several places but here seems to be the earliest.  I've adapted it but that's the base original.  I adapted it primarily because I wanted to use up some carrot (left over from the stuffed carrots I made for random recipes) and replace some of the flour with wholewheat.  I then discovered I had less golden syrup that the recipe called for so upped the amount of marmalade in it's place.  I also changed the spices and if I made it again I'd change them more. 
So for Turquoise Lemons' Preserves No Waste food challenge here's my unplanned yet snappily titled:

Marmalade & Carrot Ginger Spice Bread
75g butter
115g golden syrup
75g lemon marmalade
185g orange marmalade
100g carrot
50g wholewheat flour*
175g SR Flour
0.5 tsp BP
4tsp ground ginger
1tsp ground cinnamon

1tsp ground all spice (If you don't have this use 0.5tsp nutmeg and 0.5tsp clove)
1 large egg

Preheat oven to 170˚ / 160˚ on a fan oven.  Grease and line a tray / tin.

Melt the butter, golden syrup and marmalade together. I did mine in the microwave in a pyrex jug, heating for a minute at a time to avoid any boiling jam splashes.
Grate the carrot into a mixing bowl.
Sift the dry ingredients into the bowl on top of the carrot.  When you get to the end of the sifting and have all the wheat pieces left from the wholewheat flour give everything a last press to ensure any lumps of spices or flour are through the sieve then tip the wheat in.  We're sifting to add some air but don't want to lose the goodness brought by using some wholewheat flour.
Stir gently to coat the carrot in flour so it doesn't clump together then make a well in the centre.

Pour the melty butter, syrup and marmalade mix in and gently fold in.

Beat the egg (use the same pyrex jug - saves on washing up!) and add to the mix.  Fold in gently again so we don't lose all the lovely air.  You should have a batter that is slightly runny, but not totally liquid; a gloopy sort of consistency.  At this point I will mention that all of the recipes I saw also called for 'a little' or 2tbsp milk or warm water at this point.  I'd imagine if you're using a smaller egg maybe this would be needed but my egg was pretty big so I didn't feel extra liquid was necessary.

Pour into your tin/tray.  I used an 8" x 12" tray.
Bake.  Mine took 40 minutes in this tray.  Some recipes quoted up to an hour if using a smaller tray or a tin; therefore a greater depth of cake.  It's done when a skewer pushed in comes out clean - though do be aware it could hit a spot of marmalade so it's worth doing it in 2 or 3 different places.  The cake itself will be a nice golden brown and should spring back when pressed gently in the centre.

*I used 50g only of wholewheat flour as I hadn't made this recipe before and was already changing it with the addition of the carrot so I was wary of making it too heavy.  As it is the bake has come out moist from the carrot but stayed light and airy so you could add up to 100g I think and it still be a good light bake.  Don't forget the baking powder though!

Apparently like gingerbreads normally are, this is one of those bakes that improves after time; 3 days being the quoted timescale.  Having tried it fresh my current impression is that I'm inclined to switch the spices round more next time by swapping out some of the ginger.  At the moment the marmalade and general spices come through first then the ginger follows which seems a little unbalanced to me. However, I will come back in a few days and tell you how it is then.  As I did end up using less golden syrup and more marmalade than originally planned this may have tipped the balance of the flavours.  All in all I'm pleased though as it's stayed light, it's tasty, and it used up some odds and ends of marmalade and excess carrot innards.  :-)

Baking for Insomniacs - Jam buns

Buns, with jam in.  Jam wrapped with bun.  That's kinda it.  I was going to make my mooted 'Devonshire Dodgers' on Sunday evening but the cream I had planned on using turned out not to like being frozen (I'm so sure people are always saying you can freeze cream) plus by the time I had finished the epic making of this months random recipe that same evening (that'll be the next post) I couldn't have been bothered even if I had got cream that wasn't redefining 'lurking' as a verb for a dairy product to utilise when bored and hanging out at the bottom of it's pot.

However, today* I had an early awakening (Chap is dying of man flu / cold remember - with that condition goes certain attendant night-time snorty/snoring-but-with-added-volume noises.  Sigh.) so by 6am I gave it up as a bad job and decided to whack a quick bunch of buns together for the office peeps.  I used this recipe that dates to 1923; being a sucker for an old family version of anything, just adapting it in line with the sugar I had and using the Strawberry jam work had gifted me to use up as opposed to the Raspberry in the original recipe.  I also measured the milk, being physically pained by recipes that say 'a little' of something or any other such massively imprecise measurement.  As a novice at baking these sorts of things really do not help me at all.

* It was in fact yesterday - Monday. T'internet went down when I was trying to load this post last night though thankfully Blogger had saved it! I couldn't post it though. I'm blaming the weather.

So - simple, easy and pretty quick to knock up and needing only 15-20 mins baking these are an ideal time-frugal tea-time (or early morning!) bake for when you need buns in a hurry:

(and lets face it languorous buns are an entirely different kettle of fish, non??!) hur hur hur...

8oz SR flour

1 tsp (and a scant 1 more as mine was out of date) baking powder

3oz butter

1oz soft light brown sugar*

2oz caster sugar*

1 large egg, lightly beaten

1fl oz milk

6-12 tsp Jam from one of the 2 unopened jars work purchased for cream teas for the students in the summer then never used.  Tsk!   Or your own choice of jam of course!  In preference I would go for a higher fruit content one and not strawberry in any way shape or form but that's just me...

A little extra milk

A little extra sugar

*The original recipe says to use all caster.  I only had a couple of oz of it.  That in itself is surprising for me as I tend to be more of the school of thought that says - 'use damn granulated - what's the big difference huh?' when a recipe demands caster sugar.  And yes - I know it's bigger granules.  (And yes - I also know full well you should never start a sentence with 'and' but it's my blog and...oh - I'm sure we had this discussion before...)  So - on to the baking bit:

Preheat oven to 180 - I used 170-175 ish as we have a fan oven.  Anyone with a diff temp scale go to the link on the right side bar for a well handy temp conversion chart.  I'm good to you aren't I?

Sift flour and BP into a bowl. 

If your butter is not soft (for example when you decide to start baking at dawn o'clock rather than planning for it therefore your butter has come straight from the fridge) chop into smaller bits and pop in the microwave for 10-20 secs to soften.  Then rub it into the flour until it looks like fine breadcrumbs.

Stir in the sugar.

Make a well in the centre and add the egg and milk.  Use a wooden spoon and draw the dry goods into the centre gradually incorporating all of it to make a soft dough.  If it's too dry you can add a little more milk - a tiny drizzle at the time.  If it's too wet then you should use a smaller egg.  Or you could add a little more flour of course....  (he he he he...)

Grease a couple of baking sheets in preparation.  Flour a board and your hands. 

Form the dough into a sausage and cut in half, then half again (4 bits now else you've gone terribly wrong already and should probably at this juncture just go back to bed).  Each of these pieces should be then cut into 3 giving 12 in total. 

In turn, roll each into a ball and flatten slightly.  Add jam to the centre.  A whole teaspoonful is nicer but harder to wrap the dough round.  You'll get a feel for it.

 Flatten the edges a little more then brush a small amount of milk on - just enough to help the edges stick to each other securing the jam inside, too much and it'll be too soggy to maintain it's jam resistant integrity.

Place the buns join side down on the baking trays, they spread a little but I forgot to take a pic at this juncture so can't show you exactly how much by.  (Oops me.)  Not double in size like some similar recipes I saw said they would though!

Brush with a little milk and sprinkle with a little sugar - I used the light brown here.  Large granule stuff (like the 'coffee sugar' you get in paper sachets - whatever the heck the official name for that is) would be nice here I think, for a little contrasting texture.

Bake for 15-20 mins.  Mine had the full 20 and I felt would have benefited from a couple of minutes less.  I thought they were very very slightly on the dry side but opinions were divided at work with people not noticing or actively liking that aspect so - it's up to you / the vagaries of your particular oven I guess.  "Until golden brown" is; I guess, a term we are all happily familiar with whilst being every bit as uselessly subjective in actuality.

Cool on a wire rack.  They have jam in - don't eat them hot and if you're dense enough to try to don't come a-suing me after.  Just enjoy them like a well adjusted fully rounded individual would ok.  Or fall upon them with cries of bun, BUNS, my preciousssss....  Whatever floats your boat.  Just wait until they've cooled to do so.  Nom!

Baking for Insomniacs - Easy honey buns

Having woken up just past the 3am mark on Monday morning and having very quickly recognised it as one of those times that the possibility of getting back to sleep was most definitely negligible (and this on a bank holiday.  Truly I must have done something awful in a previous life!) , my thoughts turned to baking.  As they do at 3am eh?!  I had been meaning to make a batch of buns / muffins whatever for some time for one of the Chaps work colleagues in return for a box of unopened store cupboard type things he gifted us when he moved including a full sealed bottle of EVOO, various herbs, a similarly full and sealed jar of curry sauce, some tins of chopped tomatoes, some cake cases and a sealed bottle of white wine vinegar accompanied by the immortal words - "You have it - I won't drink it"!!!  Part of the deal was that I filled the cake cases and returned them to him.  Not being someone who does an awful lot of baking I do have to be in the right mood for it.  As it seemed I was this morning I finally hauled my weary self out of bed around the 4am mark to embark on a spot of 'Baking for Insomniacs'.  (I think we need a catchy little tune there - if possible played on one of those tiny electronic keyboards you used to be able to get in various pastel shades back in the mid-late 80's.)
So - firstly a quick trawl of the recipe books as I really wanted a simple recipe without lots of faffing about.  Well - I say firstly - actually firstly was more like- trot downstairs and casually flick on the light switch without thinking about it then spend the next 30 seconds clutching your tear stained face whimpering 'my eyes, my eyes' quietly so as not to wake the Chap up.  Durrr!
Having recovered sufficiently from that to read the sodding recipe books I pulled 'Easy Cooking - Baking' off the shelf and had a quick leaf through the cake section.  Although I tend to make small individual buns/cakes rather than 1 big one there's nothing to stop you using a big cake recipe for little buns - just remember they will take less time to cook.  I adapted their recipe for honey cake; their's was topped with almonds which I didn't have plus I tweaked the spice amount; and I used this to make small buns on the basis that the recipe sounded like it would be nice plus it was an easy one to do and therefore should be fairly quick as well.

Easy honey buns
2oz butter
1oz sugar

4oz honey - they specify clear - I tend to use the S'bury basics runny stuff for baking which does happen to be clear but I can't imagine it matters that much.  Incidentally I found the easiest way to measure this out was to put the small pan I'd use to melt it in on the scales, zero them then weigh it straight in.  Just don't go too fast so you don't get too much in.  As you can see mine was somewhat crystallised but don't worry - the melting will fix that.
6oz plain flour
0.5tsp Bicarbonate of Soda (I upped this as I realised on getting the bicarb out of the cupboard that it was in fact out of date and I know this impairs it's efficacy.  I also know that too much can give a nasty taste so I added another scant 0.5tsp and it was fine.)
1tsp+ mixed spice
1 egg (They said medium, I had large)
2tbsp milk

Preheat oven to 150c.
Melt butter, sugar and honey together.  You don't need to get the sugar totally melted but the butter should be so it all mixes together well.
Sift the dry ingredients together.
Crack the egg into a cup or similar and add the milk and beat together to mix well.
Make a 'well' (if you're new to baking pretend you're making a volcano shape complete with crater) in the flour in the bowl and pour the butter mix in.
Gradually stir in the flour pulling it in from the edges.  As with many other recipes this one specified using a wooden spoon for this.  Now - having done a minimal amount of googling on the matter I see that there are circumstances where a wooden spoon would be necessary as opposed to a metal one.  (Hot sauces, acidic ingredients &c.  More info here amongst many other places.)  I can however see no need for it here other than the somewhat hazy notion that the rounded edges are gentler on the ingredients than a metal spoon's edges would be.  Whatever the pseudo science / old wives tale behind it I did make use of a wooden spoon and mixed the stuff together.

Next beat in the egg mix so it's all well mixed together.  You end up with a fairly liquid mixture which I then glopped into individual bun cases; fill each one about 2/3 and check at the end they're all more or less equal.  This recipe makes 12 regular size buns.  IE not the massively oversized muffin style cases that seem to have taken over these shores in recent years.  When I was a kid it was a fairy cake or for special a butterfly/angel cake where you took a circle off the top of the cooked bun and cut it in half and stuck it back in on opposed sides like wings with the aid of a little butter icing.  That was for special occasions only though.  We didn't have a head sized wodge of undercooked chocolatey sugar rush available at the drop of a hat then.  I'd imagine as a country we were also rather lower on the world index of obesity as well.  Make of that what you will.  [Clambers down off high horse.]
Bang them in the oven and sit back for 12-15 mins.  Test with a skewer once they're a nice golden colour and leave in the bun sheet to cool for a few mins before removing and popping them on a wire rack to cool fully.

Verdict - well I had to try one didn't I.  I liked these as a simple little light bun.  The honey wan't the most obvious taste - perhaps as I'd upped the spices but I didn't feel they were too overpowering either.  Just a nicely deep taste to them from the combination of honey and spices.  They were also nice and quick to make without the creaming step that's in a lot of recipes so if you're in a rush these are suitably time-frugal.
Verdict from the recipient was received via text: "Thank you for my cakes.  They're well yummy!"  I'd say that's a win.  :-D
Oh - and this is what you get when trying to photograph the finished product so therefore not paying nearly enough attention to your resident furry Zeke.  Think he's checking out the cool retro *plate too?

* These are bona fide old plates we used to use as a family.  I rescued the last 2 of them from the parents garage a year or so back where they were retired and had been relegated to plaster mixing and plant drainage duties.