As this was our first winter in the guest house business, I was concerned about the town and the guest house being quiet, but soon realised that this could be to our advantage. Whilst Richard was busy redecorating the four guest bedrooms, I decided this was the perfect opportunity to do some experimentation in the kitchen to come up with new (and delicious) goodies for our future guests. There were many disasters, but also several successes, so I thought I would share a couple of my favourite recipes with you.
MINI CHOCOLATE CUPCAKES
These are fantastically easy to make and take no time at all. They’re perfect for a little after dinner treat or for the kids’ lunchboxes and last well in an airtight container for up to 5 days.
Ingredients:
75g unsalted butter
75g milk chocolate, chopped
80g firmly packed brown sugar
2 eggs
60g self raising flour
Method:
1. Preheat the oven to 160˚C and grease a 12 hole cupcake tray.
2. Melt the chocolate and butter together. I do this in the microwave but it can also be done by placing the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir until combined and remove from the heat.
3. Stir the eggs and sugar into the chocolate mixture until well combined and then stir in the flour (the mixture will be very runny).
4. Pour approximately 2 tablespoons of the mixture into each hole of the cupcake tray so they are even.
5. Bake for 20-25 minutes until cooked through. Leave in the tin for 10 minutes and then place on a wire rack to cool completely.
These can be topped with all sorts of things depending on your mood. I often just melt a few pieces of chocolate (milk, dark or white) and spoon it over the top of the cooled cakes and allow it to set before tucking in.
PARKIN
I know this is generally considered a winter pud but I think it tastes great at any time of the year either warm with custard or ice cream or on its own just the way it is. I’ve adapted this from a James Martin recipe.
Ingredients:
110g self raising flour
Pinch of salt
2 tbsp ground ginger (this gives a very gingery taste so feel free to use less if you want!)
½ tsp ground nutmeg
½ tsp mixed spice
75g medium porridge oats
165g golden syrup
60g black treacle
110g unsalted butter
85g soft brown sugar
1 egg (lightly beaten)
2 tsp milk
Method:
1. Preheat the oven to 140˚C and grease and line a 20cm square cake tin
2. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oats.
3. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. When the butter and sugar have melted completely pour into the flour mixture and stir to combine.
4. Mix in the beaten egg and milk to create a batter.
5. Pour into the prepared tin and bake for 50-60 minutes until firm in the centre (this will depend on your oven, mine takes a little longer). Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
This can be eaten straight away but actually gets better with age! Leave it in an airtight container for 2-3 days before cutting into it and it should have matured wonderfully.
I hope these two recipes have inspired you to get in the kitchen and have a go! All our guests at Grassmoor receive a delicious, daily homemade treat to tuck into because there’s nothing wrong with a bit of indulgence every now and again.
Enjoy.
Rebecca