This is definitely not a bake for anyone trying to be even vaguely healthy at the moment. I made 20 of these ginger, pecan and rum brownies and only let myself have one – they’re so rich, but oh so good!
I suppose the flavours are a bit wintery, but we haven’t exactly had a lovely sunny summer recently, so I felt perfectly justified in making these brownies. I also hadn’t made brownies in aaaages before these.
I found the recipe on BBC Food, and was instantly drawn to the combination of stem ginger, rum and dark chocolate. It’s a typical brownie recipe – melt the chocolate and a huge amount of butter together, stir into a whisked mixture of eggs and sugar, then fold in a miniscule amount of flour and the other ingredients.
I used a smaller tin than called for in the recipe, so I was prepared for these to take longer to bake than stated. I was a bit worried about overcooking them, but they turned out pretty perfectly texture-wise – phew!
Like I said, I only had one brownie (the rest went to work and my husband), but I’m not going to forget it in a hurry! The ginger and rum together are SO nice (and yes, I added a splash more rum than called for. What?) and the pecans add a welcome crunch. I used some dark chocolate with about 85% cocoa content, so the brownies were very chocolatey too. Yum!
I really am on an autumnal baking kick at the moment! I couldn’t quite let go of my spices after the rye apple and cinnamon cake I posted about last time, so I decided to knock up these spiced oat thins from Ruby Tandoh’s book, Crumb, one lazy Sunday afternoon.
This recipe (which I can’t find online, unfortunately, hence the lack of a link) contains an impressive list of spices, but they should be things that are in the cupboard anyway if you bake fairly regularly. The biscuits contain cloves, ginger, cinnamon, allspice and black pepper – nothing too exotic, but combined, they make for a rather spectacular flavour.
The biscuits were really easy to make – you just melt unsalted butter, golden syrup and dark brown sugar in a pan, before stirring in the spices and then the plain flour and rolled oats. And that’s it!
The recipe says it makes 18 spiced oat thins, but I got a bit more out of the mixture, which is always nice. They should spread a fair bit in the oven, but I found this wasn’t consistent across all of the thins, which is probably due to my oven having areas that are hotter than others.
These really were delicious – they reminded me a bit of parkin, but in biscuit form! The chewy yet crispy texture is lovely, and goes perfectly with a cup of tea. The spices come through very well – and they also make the house smell rather nice when they’re in the oven. This would be a great bake for (dare I say it) Christmas, or just any time of the year, really. It’s worth getting hold of Ruby’s book for this recipe alone!
A few weeks ago I asked my fiancé whether he had any baking-related requests, and he mentioned that he’d been enjoying toasted teacakes of late. After a quick search online I found a recipe for spiced teacakes that didn’t look too difficult to make, so I decided to have a go.
At least, I thought they were easy until I realised I didn’t have quite enough strong white flour, so I had to substitute half of it for strong wholemeal flour and cross my fingers!
They seemed to rise okay the first time, but didn’t rise very much at all the second time. I put them in the oven anyway and continued to cross my fingers…
They were a tiny bit underdone in the middle, but otherwise, they tasted really nice thanks to the spices and orange zest. The teacakes were a tad heavy and became more so after a day or two, so if you make these and also use wholemeal flour, do bear this in mind!
I think I wouldn’t make these with wholemeal flour again, but I’ll definitely give them another go with the correct amount of strong white flour soon – they really were delicious warm with lashings of butter.
Can be found on the BBC Food website here: http://www.bbc.co.uk/food/recipes/spiced_teacakes_29429