Great Bloggers Bake Off
Another week, another bake! I was pretty excited when I saw Churros on last weeks bake off as Josh and I both love them and I will always order them for dessert when we’re out if they are on the menu. I opted for baked churros rather than deep fried in an attempt to make them ever so sliiightly healthier 😉 This recipe is super easy and pretty fool proof, I was pleasantly surprised with just how straight forward they were to make. They would make the perfect pudding for a dinner party served with a few different dipping sauces! And of course, they are covered in a cinnamon sugar which makes them the ultimate Autumnal treat. I can see plenty of Saturdays evenings snuggled under a blanket by the fire tucking into a tray full of these beauties coming up 😉
- 225ml of Water
- 115g Butter (unsalted)
- ½tsp Vanilla extract
- 2tbsp Light brown sugar
- 145g Plain white flour
- ¼tsp Salt
- 3 Eggs
- 115g Caster sugar
- 1tsp Ground cinnamon
Chocolate dipping sauce
- 200g Dark chocolate (I used the supermarkets own brand)
- 100ml Double cream
- 100ml Milk
- 45ml of Golden syrup
- 1/2 tsp of Vanilla essence
Salted caramel dipping sauce
I used Jenny’s amazing recipe for my salted caramel sauce which you can find here or alternatively you can just buy a jar from the supermarket! 😉
- Pre heat your oven to 200 degrees / gas mark 6.
- For your dough, melt the water, butter, sugar and salt together in a large pan until it begins to simmer then add in the flour and beat well until you have a smooth dough that forms a ball. Cook over a low heat for around 1 minute before removing from the heat and setting aside.
- Beat together your eggs and vanilla and then slowly add to your dough little by little beating in between until it is absorbed and you have a thick, elastic paste.
- Put your paste into a large piping bag with a star nozzle and pipe lines of paste onto a lined baking tray, make sure you leave enough space around each one for then to expand slightly.
- Bake for around 20 minutes until golden they turn off your oven and leave the churros in there for abour 10 minutes to dry out.
- While the churros are baking make your dusting by combining the sugar and cinnamon in a baking dish with a large base.
- Make your chocolate sauce by combining all the ingredients in a sauce pan and melting together on a low heat until you have a smooth shiny sauce.
- When the churros are ready to come out of the oven, roll them in your dusting one at a time and then serve straight away with your chocolate and caramel sauces. ENJOY!
As always, please do let me know if you make them! I would LOVE to see a photo!
As you will have probably gathered by now, I’m a pretty passionate baker. I love baking and trying new recipes so It’s no surprise that I absolutely LOVE the Great British Bake Off. This year I’m super excited to be joining in with Jenny and some other lovely bloggers for the ‘Great Bloggers Bake Off’. Each week I’ll be baking something inspired by the bakes made on the show and then sharing the recipe here on the blog.
If you watched the bake off last Wednesday then you will know that it was Cakes week and one of the cakes that the bakers made was a drizzle cake. As I’ve already shared my lemon drizzle recipe on the blog (here) I turned to my Mother in law for ideas as she’s also a very keen baker. She very kindly gave me the recipe for this Fruity Orange Drizzle Cake which actually originally belonged to her Grandmother!! So it’s been passed down the generations and hopefully I can then pass it onto Bella to bake too!
This is my first time baking this cake and I’m so so pleased with the result. It’s absolutely delicious and very straight forward to make. I’ll definitely be baking it again! The zesty orange teamed with the sweet sugar for the drizzle is a match made in heaven.
I really struggled with photographing this cake as it has a very ‘rustic’ appearance so it doesn’t exactly come across as a particularly beautiful bake in photos but I can assure you that it tastes utterly scrumptious!
For the sponge
- 4oz butter at room temperature
- 8oz caster sugar
- 2 eggs
- 5 fl oz of butter milk***
- 1 tsp of baking powder
- 8oz flour
- 6oz sultanas
- 4oz chopped walnuts
- The grated rind of 3 large oranges
- 1 tsp of vanilla
*** TIP – If you don’t have any butter milk you can use normal milk and by adding a touch of lemon juice, it will turn sour and can be used instead!***
For the drizzle
- Juice of 3 large oranges
- 4 oz of caster sugar
- Lightly grease a bundt tin with some butter or oil. Pre heat your oven to 180 degrees / gas mark 4.
- Cream together the butter and sugar together until light and fluffy. I used my Kenwood K mix for this but it can easily be done by hand!
- Beat in your two eggs (one at a time), then add in your buttermilk and vanilla essence and mix well.
- Mix in your flour and baking powder before stirring in the sultanas, walnuts and orange rind until evenly distributed through your cake mix.
- Add to your pre greased bundt tin and bake in the middle of the oven for 45 minutes – an hour. If the cake starts to brown too much then cover with some foil to allow the sponge to cook right through without burning the top.
- Whilst your cake is cooking, mix together the juice of the three oranges with your caster sugar and let it sit until needed.
- Once your cake is cooked, leave it to cool a little in the tin before turning out. Make some small slits through the top of the cake and pour over your orange drizzle carefully making sure the syrup runs into the slits rather than straight off the cake! Leave the cake to cool completely and let the drizzle soak in.
*I was kindly gifted a voucher from Tesco towards the ingredients for my drizzle cake as part of the #GBBOBloggers2016 *