Baked Waffles #Recipe

Last weekend I stayed with a friend who is following the Slimming World weight loss plan (wow… the other side) and she introduced me to baked waffles…yum yum yummity yum!  So I got myself a waffle mould from Ebay for the bargain price of £1.69 and here’s what you do!

What you need:

40g porridge oats
1 egg
2 tsp Canderel sweetener
3 tbsp fat free natural yoghurt or Quark
1 tsp vanilla extract/essence
Fresh fruit to accompany
Syrup of your choice

What you do:

  • Pre-heat your oven to 180°c
  • Blend the oats using a food processor until fine
  • Add the sugar, egg, vanilla and yoghurt/Quark (if using Quark, add a little water to make a more runny consistency).  I mixed using an electric whisk but you can just use a spoon
  • Mix together and spoon into waffle mould that has been sprayed with a little Fry-Light
  • Bake for approx. 15-20 minutes
  • Serve with yoghurt, syrup and fruit as desired

These made a really lovely treat for a weekend breakfast, ideal for when you have the extra time for the prep and baking.  They reminded me of French Toast and are very filling.

As I’m still following the Weight Watchers plan I calculated these to be 7 Smart Points per serving, not including any syrup or yoghurt topping.  I tend to play the system and use just under any amount that will mean I need to count it 😉 I believe these are Syn free on the Slimming World plan excluding any additional syrup you add…enjoy!

Until next time Happy Baking!

#Recipe – Apple & Cranberry Traybake

So, who’s watching the new series of the Great British Bake Off then? Me, me, me! I admit, I miss Mary in particular but I’m not bothered who’s presenting it as long as it’s on the tele, ok the adverts are a pain but does anyone watch live tv anymore? That’s why we have recorders (or whatever they’re called).  Anyway, this week was fruity cake week and they were warned that they’re hard to get right.  And oh weren’t they right.

I was given a windfall of fruit this week, mostly apples and rhubarb so then went scouring the Weight Watchers site for a suitable recipe (because I’m still on that diet..sorry lifestyle change) or something that I could adapt and therein lay the problem – I thought I could adapt an established recipe and get away with it and so , I could have named this post several titles: Recipe for Disaster, When Things Don’t Go To Plan, How to Waste Time and Food or Disaster Baking to name but a few.

If you’re interested this is the recipe:

You need:
50g caster sugar
100g low fat spread (I used Flora light)
1 medium egg
250g apple sauce (chunky, from a jar)
150g white self-raising flour
1 tsp baking powder
1 tsp level ground cinnamon
40g dried cranberries
2 medium apples, cored and thinly sliced

What you do:

  • Preheat your oven to gas 4 or fan 160°c.  Line a rectangular baking tin with greaseproof paper.
  • Keep back 1/2 teaspoon of the sugar for topping the cake later, beat the remainder with the low fat spread until creamy.
  • Add the egg and the apple sauce and beat again.
  • Sift in the flour, baking powder and cinnamon and mix well.
  • Stir in the cranberries, then turn into the prepared tin.
  • Arrange the apples on top in four rows.  Sprinkle on the reserved sugar.
  • Bake for 25-30 minutes .
  • Cool in the tin for 15 minutes and then turn out onto cooling rack and cut into 16 squares.

Now, I had so many apples and was looking for a way to reduce the calories so I thought hey I’ll make my own apple sauce! Good hey! I used about 8 apples of varying sizes and types, peeled, cored and sliced into chunks, put them in a saucepan with about 1/4 pint water and 50g caster sugar, boiled, then simmered until the apples were mushy.  This was a success! Yummy apple sauce.

The cake was a disaster!

I substituted the jarred apple sauce for my own, ensuring all excess water was drained off and swapped the cranberries for a bit of rhubarb.  Sounds ok doesn’t it? Nothing too dramatic going on here!

What I wanted

What I Got








My cake didn’t rise, it took over an hour to ‘bake’ (after I’d taken it out and then put it back in) and it looked vile.  I did try a bit and whilst it was edible I wasn’t prepared to serve it up to my work colleagues.

So what went wrong?

The oven probably needed to be at a higher temperature other than that I don’t know.

So let’s hope for something better next time….

Fatless Victoria Sponge #Recipe

Continuing my baking theme of trying to find healthier baking alternatives, here’s a fatless Victoria sponge recipe that I’ve tried and tested recently and served up for my book club.  It was touch and go whether or not the middle of the cake would be edible and I did make a quick trip to the shop for emergency cake just in case!

What you need:

150g self-raising flour
150g caster sugar
6 eggs
1 tsp vanilla extract*
No added sugar strawberry jam
1 tsp icing sugar to decorate
Frylight (or alternative low calorie cooking spray) for greasing

*optional extras

What you do:

  • Preheat your oven to 170°c.  Using Frylight grease and line 2 x 7″ baking tins with greaseproof paper.
  • Using the whisk attachment on a free-standing mixer whisk together the eggs and sugar until the mixture has tripled in size.  This does take a good 7-10 minutes – keep going, it does happen!
  • Carefully fold in the flour with a metal spoon – try to knock out as little air as possible to ensure a good rise.  However, be aware that although you think you’re mixing the flour in, it will also sink to the bottom so be sure to mix to the bottom of the bowl!  This happened to me and I had to mix in the flour in the baking tin – oops!
  • Divide the mixture between the 2 prepared tins.
  • Bake for approximately 15 – 20 minutes until golden brown.
  • Leave to cool in the tin for a few minutes and then turn out onto a wire rack.
  • Spread one sponge with the jam, add the strawberries if required.
  • Put the other sponge on top and sprinkle with icing sugar to decorate.


Fortunately there was only one pocket of flour discovered in the cake so that was better than I expected and I didn’t need the emergency cake supplies after all.  As the cake is so light it will take on the shape of whatever you put in so mine wasn’t a perfect circular shape due to the greaseproof paper folding in slightly.

If you’re following the Weight Watchers plan, as am I, then I managed to get 9 pieces from this cake and pointed it at 8 points per slice.  A shop bought slice of Victoria Sponge ranges between 6 and 30 SmartPoints depending on shop and portion size so I’m quite happy with this at 8 points as it was a good sized piece and no sacrifice made in terms of taste.

I’m struggling to find a fat and sugar free sponge recipe so if anyone has one please do let me know.

Until next time…Happy Baking!

#Recipe – Baguettes

Apparently “to make a good French stick, with its distinctive open texture, you need a very lively dough that’s just slightly soft, rather than firm.  A bit of steam at the start of baking will help give the baguettes the traditional glossy, razor-sharp crust.” Oh and from start to finish, including proving time, you need about 7 hours! So in my humble opinion pop down to your local bakery, it’s a lot less hassle!

What you need:

300g strong white bread flour
200g plain white flour
1 x 7g sachet fast-action dried yeast
1 tsp salt
approx. 300ml lukewarm water
1/2 tsp salt, dissolved in 4 tbsp. cold water, for brushing

What you do:

  • Mix together both flours in a large bowl, then tip about half into another smaller bowl and set one aside.
  • Stir 1/2 teaspoon salt of the yeast into the flour in the large bowl, then work in the lukewarm water, using your hand, to make a smooth thick batter.
  • Cover the bowl with clingfilm and leave on the side for 3-4 hours until the surface of the batter is covered with tiny bubbles.
  • Uncover the bowl and stir in 1 tablespoon of lukewarm water into the batter.
  • Mix the rest of the yeast and salt into the flour in the second bowl.  Gradually work this mixture into the batter using your hand to make a slightly soft but not sticky dough.
  • Lightly dust hands and worktop and knead the dough for approx. 10 minutes until it feels smooth and stretchy.  Put the dough back in the bowl, cover again with clingfilm and leave to rise for about an hour or until doubled in size.
  • Dust hands and worktop again and turn out dough – don’t punch down to deflate it.
  • Use a sharp knife to cut in half – in my experience, this was nigh on impossible as the dough just stuck to the knife.
  • Shape each piece into a rough ball, try not to handle too much, then cover loosely with a clean dry tea towel or clingfilm and leave for 15 minutes.
  • Move one piece of dough to the side.  Dust your rolling pin with flour and roll out the dough to a rectangle about 25 x 30cm. 
  • Roll up the rectangle fairly tightly from the long side, like a Swiss roll.  Tuck in the ends and pinch the seam together firmly.  The roll back and forth with your hands to make a sausage-shaped loaf approx. 40cm long with tapering ends.
  • Flour a large tray with flour, and lay the loaves on the tray.  Cover with clingfilm and leave to rise for approx. 45 minutes.
  • While the loaves are rising heat your oven to 230°c.  Put your baking sheet into the oven to heat up, and place an empty roasting tin on the bottom of the oven.
  • When the loaves are ready for baking, quickly remove the baking sheet from the oven and slide the loaves onto it.  Brush them with the salty water then make several slashes along the loaves with a sharp knife – again not easy.  Put the baking sheet back into the oven.
  • Pour a jug of cold water into the roasting tin to create plenty of steam, quickly shut the oven door and bake for approx. 20 minutes until golden brown and crisp.  Cool on a wire rack.


This recipe is best eaten on the same day and I think without the salt water wash.

Since starting Weight Watchers one of the biggest things I miss eating is proper bread.  I’ve taken to buying the Weight Watchers branded bread which is perfectly ok but at the end of the day it is calorie and portion controlled – it’s not freshly baked thick bread! Slicing this baguette into 10 slices gives a Weight Watchers Smart Point value of 3SP per slice!  Bearing in mind I have an allowance of 30 per day – this type of bread is a diet killer!

Until next time…Happy Baking!

Hot Cross Buns (Weight Watchers #Recipe)

This is the first time I’ve baked in about 2 months and the first recipe I’ve tried in my healthier lower fat sugar challenge/experiment.  I had to use some substitutions as I didn’t quite have all the correct ingredients in the cupboard but this didn’t impact negatively in any way.

What you need:

For the buns
375g strong white flour (bread flour)
25g caster sugar
1/2 tsp salt
7g dried baking yeast (1 sachet)
1 medium egg, whisked lightly
220 ml tepid skimmed milk
2 level tsp ground mixed spice
60g low fat spread melted
6 sprays calorie controlled cooking spray
For the crosses
100g currants (I used sultanas)
35g plain white flour
1g baking powder
1 tsp honey warm, to glaze (I used golden syrup)

What you do:

  • In a large bowl, sift the flour with the sugar, yeast, salt and mixed spice. Make a well in the centre then pour in the milk, egg and spread. With a wooden spoon, mix to form a dough.
    Use your hands to bring the dough together, then knead the dough for at least 10 mins until smooth and elastic. I used the dough hook on my freestanding mixer.
  • Put the dough in a clean bowl misted with the cooking spray. Place a clean tea cloth over the dough and leave in a warm place to rise for at least 1 hour, or until doubled in size.
  • Preheat your oven to 180°c.
  • Knock back the dough by kneading for another 2 minutes, adding the currants/sultanas. Shape the dough into 12 small round buns, making a cross shape on each one using a knife. This, I found, virtually impossible, as the dough just gets dragged on the knife so I didn’t bother after a couple.
  • Mist a baking tray with cooking spray and place the buns on it in a rectangle close together. Cover with a tea cloth and leave for another 30 mins to prove.
  • Make the crosses by mixing the flour with the baking powder and 3 tbsp water to form a thick paste. Spoon the paste into a piping bag and carefully pipe a cross onto each bun.
  • Place in the preheated oven and bake for 15 minutes or until golden. Carefully tap the bottom of the buns – if they are light and sound hollow then they are done.
  • Once cooked, leave to cool slightly on a wire rack and then brush with the honey/syrup to glaze.


I was really pleased with my first ever batch of hot cross buns and especially with the doubling in size of the dough (rarely happens for me).

As this was a Weight Watchers recipe, for those of you who are unfamiliar with how the WW plan works, each food and drink is given a points value and you have a daily and weekly points allowance calculated upon weight and gender etc to spend.  My daily allowance is 30 with a weekly allowance of 42 for extras and treats.

These hot cross buns have a value of 6 points. For comparison, Aldi Hot Cross Buns have a point value of 7, Sainsbury’s 8, Marks & Spencer luxury 9.  However, the Co-Op’s are 6, same as the WW recipe – interesting!

All in all, the homemade buns are very nice and I didn’t feel as I’d been short changed in any way by using some lower calorie alternatives.  However, given the length of time they take to make, I’d probably nip down the Co-Op if I wanted some more! 😉

Until next time…Happy Baking!