We did two types of baking, Bob friendly and some stuff that wasn't. This is important for him as we feel he needs to learn how to make food with ingredients in that he is not allowed so he learns to handle the products safely.
So as hubby and I had been out blackberry ( bramble) picking on Wednesday first off all we decided to make something with them. So I peeled some pears and Bob chopped, we then added pears and blackberries to the pan and cook them up ready to make crumble. We made two crumbles, one gluten free one not but both dairy free.
Pear and Blackberry crumble
Peel and chop pears
Place pears and blackberries into a pan with a small amount of water and cook for five minutes.
Preheat oven to 170 oC (Fan) or 180 oC (none fan)
Rub marge and sugar into flour until mixture resembles breadcrumbs
Place cooked fruit mix into a shallow baking tin and top with the crumble mix
Cook for approx 20 mins until browned.
Serve with custard, cream or ice cream.
Note - we used home made custard with coconut milk for Bob and I.
|crumble with soya cream
cream butter and sugar.
add lemon zest and mashed banana and stir well
stir in flour and lemon juice
cook in batches in cake maker ( makes 20 small) , or alternatively at 160 oC for 12 mins ( makes 12)
or make a lemon drizzle topping
Bob grated the zest off of the lemon.
|zesting the lemon
|its a bit sour
Once we had cleared all Bobs items out of the way we set about making an adaptation to a cake I had seen on another blog a few weeks back. Helen made this chocolate orange birthday cake and I had to give a version of it a try.
Orange and chocolate cake
Prep Time: 30 mins plus cooling time,
Cooking Time: 20 mins
for the cake
- 4 oz sugar
- 4 oz dairy free margarine
- 2 eggs
- 8 oz self raising flour
- 2 tspn vanilla extract
|making the jelly
for the centre
- one orange jelly
- half pint water
- 250 ml soya cream
- 250 g dark chocolate
- Make the jelly according to the packet but only use half pint of water. Pour into a sandwich tin to set
- Cream margarine and sugar together
- add eggs and vanilla
- stir in flour and add a small amount of water if too thick.
- Split into two greased sandwich tins and cook at 160 oC for approx 15 mins until cooked through
- break chocolate into small pieces in a bowl
- heat cream to nearly boiling point
- pour over chocolate, leave to sit for 2 minutes and stir until chocolate is combined.
- leave to cool.
Once jelly is set and cake is cooled remove jelly from tin and place on one half of the cake. Sandwich together and top with cooled topping. Decorate with slices of tangerine.
|ready to eat
While we were at it we also cooked up some more blackberries, strained the liquid off and made it up to a pint, then made a home made jelly with vege set. Popped the blackberries in and left them to set. Very nice they were too.