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The Baking Thread

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  • 3 months later...

Just made my first loaf, it tastes amazing and has got me curious about getting in to bread making properly. I got a stand alone mixer thingy for Christmas with a dough hook but still kneaded it by hand once it had combined in the mixer.

Recipe was a Mary Berry one as I happened to get that for Christmas as well. Haven't been impressed by her recipes so far but this one hit the mark for me. :)


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  • 4 months later...

Anyone got a really good lemon tart recipe? Made a couple recently, but neither of them seemed to have a really good lemon hit to them. Unless it's just that my lemons are pants..

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  • 3 weeks later...
  • 2 months later...

Shit, have you made these yet? If not, do these! I've not made them but someone at work did and they were so amazing I got the recipe.

Chocolate Brownies

125g unsalted butter

125g plain chocolate

200g caster sugar

2 large eggs

1 tsp vanilla extract

70g plain flour


37g icing sugar

12g cocoa powder

20g butter

1 tbsp water

25g caster sugar

Heat oven to 170°C, gas mark 4.

Melt the butter and chocolate together (I do this in the microwave).

When thoroughly mixed together, add the remaining ingredients individually, mixing well at each stage.

Pour into a buttered and lined 20cm square tin.

Bake at 170°C, gas mark 4 for approximately 30 minutes. Test – a skewer should be a bit sticky with some residue. If it’s clean, you have probably cooked it too far!

Cool in the tin.


Sift icing sugar and cocoa together.

Add water, butter and caster sugar to a small pan.

On a low heat, with a wooden spoon stir until the sugar has dissolved and the butter has melted.

Bring just to the boil. The sound changes and around the edge of the pan it begins to bubble a little. You know you are getting there because you can feel it in the handle of the pan. This is the most important step.

Immediately mix with the sifted cocoa and icing sugar. It takes a little working to get everything pulled in and it should be glossy and runny. If you have made a pasty lump it probably means that you have let the sugar/butter/water get too hot for too long! (You can tell I’ve been there.)

Pour over the brownie whilst still in the tin.

After cooling, cut in to pieces.

Actually now I've looked at it it might need a few tries, but they're worth it.

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I've just made them . My god they are only a fucking triumph . The only problem is going to be having any left to actually take in to work tomorrow .

I used

200g butter

175g caster sugar

175g dark muscavado sugar

100g plain flour

50g Cocoa

100g walnuts

150g plain chocolate

150g white chocolate

4 medium eggs

Melted the butter very slowly in a pan, the added the sugars and mixed well.

Whisked up the 4 eggs and then combined with the butter. Mixed well

Then sieved the flour and cocoa in and mixed well

Then added the halved walnuts and chocolate cut into 1cm chunks

Baked for 25 mins

Soft fudgey gooey brownies with a good crust . Fucking result .

Thanks for the input fellas

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I accidentally put some lemon extract in my brownies a while back thinking it was the vanilla, fished as much of it out as I could but inevitably there was a bit left in the mix. They turned out to be the nicest brownies I've made and now I add a few drops every time. Not enough to be able to taste the lemon but just enough to lift the flavour a bit.

Best brownie recipe I've used is the Leiths one, perfect every time (might have something to do with the fact that I had to make 40 batches a day for a while whilst working there!!)

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  • 6 months later...
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  • 2 months later...

I've done my first ever bread. Worked out pretty much perfectly. Overnight first prove in the fridge before shaping and reproofing. Half with a little flour and the other a milk toping for a little more bite.





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  • 3 weeks later...
  • 3 months later...
  • 1 month later...

I feel like I've just given birth, having been in labour since Friday evening when I started this sourdough. After lots of prep feeding a starter for a week or two it's finally here and I feel like a proud dad, but also tired and worn out. 


I'm joking obviously it was way more fun than labour. 


Anyway I have no idea how it tastes. I'm scared to cut it. 


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  • 5 months later...

I’m baking today. Red velvet, (but not red) with whipped dark chocolate ganache filling, dark chocolate ganache buttercream crumb coat, and whipped white chocolatier ganache frosting. 


Cake is in the oven. No idea how this one is going to turn out, as this recipe asked for all wet ingredients to be mixed together till curdle-y in appearance. Then to just fold in the dry so as not to ruin the chemical reaction. 


But curdle-y....yeah....dunno lol. 

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Changed it up a bit because I made enough frosting in total to re-plaster the fucking Taj Mahal.


But the sponge. Was. Excellent. Utterly springy and melt in the mouth. 

Oh, and I put a pinch of Maldon salt in the buttercream. Best thing I’ve ever done!!




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