Recipe Post: Weight Watchers Breakfast Bread (or French Toast / Eggy Bread to you and me)

Whatever you call it, be it Eggy Bread or French Toast this quick breakfast is great for a weekend treat (especially as I adapted from savoury to sweet!).  Ok, so not technically a bake but still this is a tried, tested and adapted Weight Watchers recipe.  I fancied something different for my brekkie and the Weight Watchers app does have lots of recipe inspiration and this fitted what I had in the fridge.

What you need:

Makes 4 servings

4 eggs
4 slices Weight Watchers thick wholemeal bread
4 tbsp skimmed milk
Low calorie frying spray (e.g Frylight)
Vanilla essence, if required
Cinnamon, if required

What you do:

  • Lightly beat the eggs and milk together.
  • Add some vanilla and cinnamon if required, mix.
  • Put the bread in a shallow dish and cover with the egg mixture.  Allowing to soak in….repeat for all slices of bread.
  • Mist a large frying pan with cooking spray and heat.
  • Fry the bread until golden.  Recipe states 2-3 minutes, realistically this took mine closer to 12 minutes.

I’ve never made this before and it was really quick and easy, however the cooking spray is not ideal for getting a golden brown or stopping the bread stick to the pan.  Next time, I think I’ll sacrifice 1 of my daily points and use oil instead.  In all honesty, I didn’t think I was going to like it as I don’t like fried eggs.  However, they were really quite yummy.  I do surprise myself sometimes.

I served my Eggy Bread with a couple of teaspoons of vanilla yoghurt and some fresh blueberries.  Next time, I’ll add cinnamon.

If you are following the Weight Watchers Flex plan, these equate to 2 points per slice!

Until next time…Happy Baking!

Chocolate Microwave Mug Cake

If you’re in dire need of a bit of cake or an emergency pudding, then look no further!  My fellow book and baking blogger friend Claire posted this recipe at Art & Soul and I just had to try it to see if it really would work and what result I would achieve.

What you need:img_2511

4 tbsp plain flour
2 tbsp cocoa powder
4 tbsp caster sugar
3 tbsp milk (I used semi-skimmed)
3 tbsp vegetable oil
1 egg

 

What you do:

This is great because there’s no pre-heat the oven or grease and line a tin 🙂

  • Sift the flour and cocoa powder into a jug or bowl and then add the sugar, and mix.
  • Add the egg and milk to the dry mixture and mix well.
  • Pour your mixture into your mug or cups etc, only half filling them to give the cake room to rise.chocolate-microwave-mug-cake
  • And bake…oh ok, microwave! I followed Claire’s guidance of 2.5 minutes in my 700W microwave but next time will go for 2 minutes as it started to smell like burnt chocolate after this (even though the cake wasn’t burnt).  My cake almost rose over the edge of the cup, and then sank back down again hence the cake around the edge of the top of the mug.

chocolate-microwave-mug-cakeThe cake has a dense and close texture and tasted like those Heinz chocolate puddings you buy in the tin.  It was a little too dark for me, so I would try with less cocoa powder next time.  I also wonder if it would work without the chocolate, may be a plain sponge with a blob of jam in the middle.

Until next time…Happy Baking!

 

Chocolate Indulgence Birthday Cake

Here’s the cake I made for my daughter’s 21st birthday that was a couple of weeks ago.  The basis is our favourite chocolate fudge cake recipe with the addition of more chocolate decoration.

What you need:

For the cakeIMG_1863

200g plain chocolate
200g light brown sugar
200g butter
2 eggs, beaten
100ml soured cream
200g self-raising flour
5 tbsp cocoa powder

For the icing

100g plain chocolate
170g condensed milk
100g butter

Buttercream Icing

110g/4oz butter
170g/6oz icing sugar
55g/2oz cocoa powder
1-2 tbsp milk

Decoration

Depending on the size of your cake tin, 2-3 boxes of chocolate fingers
1 – 1.5 bags of Maltesers or your favourite chocolates, for example M&Ms, Milky Stars etc

What you do:

  • The recipe for the main fudge cake is here
  • I split the cake mixture into 2 x 7″ tins and baked for approx. 30 minutes
  • Leave to cool until cold
  • I made some chocolate buttercream icing and spread over the bottom sponge, then place the second sponge on the top
  • Make the icing by putting the chocolate, butter and milk into a heatproof dish over a pan of simmering water and melt together. Let it cool for a short time.
  • Spread over the cake and the sides – you need to do this quite quickly before the icing starts to set and is too stiff to spreadchocolate birthday cake
  • Stick the chocolate fingers in the icing around the cake, be quick so the icing doesn’t set!
  • Decorate the top the top of your cake with your chosen confectionary.  I used Maltesers and some Milky Stars (as I ran out of Maltesers).chocolate birthday cake
  • Chill until the icing is set
  • This is delicious on its own but you can top it off and make into a dessert by serving with cream or ice-cream.  It is incredibly rich so you’ll only need a small slice at a time!

chocolate birthday cake

Until next time…Happy Baking!

Apple Cake

I’ve been meaning to bake this pie ever since I got the Great British Bake Off Everyday recipe book and last weekend I made it for Mother’s Day lunch. There are a lot of steps to this recipe but it is worth the effort.

What you need:

For the pastryIMG_1963
300g plain flour
Pinch of salt
3/4 tsp baking powder
3 tbsp caster sugar
200g unsalted butter, chilled and diced
Grated zest of 1 small lemon
1 medium free range egg yolk
4 tbsp milk

For the filling
50g unsalted butter, softened
3 tbsp caster sugar, + extra for sprinkling
Grated zest of 1 small lemon
1 tbsp lemon juice
850g dessert apples (about 8)

1 x 26cm pie plate or deep ovenproof plate

What you do:

> Make the pastry first by putting the flour, salt, baking powder and sugar into a bowl of a food processor. Pulse to mix.

> Add the pieces of butter and then run the machine to make bread crumbs.

> Add the lemon zest.

> Mix the egg yolk with the milk and then gradually add to the pastry mix. Mix till it forms a dough.

> Turn out the dough, flatten, wrap in cling film and chill for 20 minutes.

Apple Cake

I used the dough hook on my freestanding mixer to make the pastry and it turned out brilliantly. Was the first time I’ve ever made pastry like that….so much easier and quicker!

> Now to make the apple filling; put the soft butter, sugar and lemon zest and juice in a bowl and beat with a wooden spoon until soft and creamy (quite hard work this!) It’s fine if it looks a little curdled, mine did. Set aside. Then, peel, core and thinly slice the apples.

Apple Cake

> Heat the oven to 190°c and put a baking sheet in the oven to warm.

> Lightly dust your work surface with flour. The recipe says cut off 1/3 of the pastry to use for the base of the pie but I had a good chunk left over at the end so I would suggest to use half.

> Roll out your pastry and then use the rolling pin to place in the pie dish. Leave the overhanging pastry for now.

> Arrange your apples in layers in the pastry case and dabs of the lemony butter between layers. Brush the rim with water.

> Roll out the remaining pastry to make the pie lid and place on top of the apples. Press down the edges to seal. Trim off any extra pastry with a sharp knife. Then scallop the edges (this was the hardest bit of the process, trying to interpret the recipe’s instruction without any photos, basically I made small cuts around the edges and then pinched them. I’ve no idea if that was right but it looked ok!).

Cut a small slit / steam hole in the pie top.

Apple Cake

> Use any remaining pastry offcuts to make pastry decorations: apples, leaves or whatever takes your fancy. Lightly brush with water to stick them on. Brush the pie with water and sprinkle with sugar.

Apple Cake

> Put the pie plate on the warmed baking tray, place in the oven and bake for 20 minutes until the pastry starts to turn brown. After the 20 mins turn the oven down to 180°c and bake for a further 20-25 minutes.

Best served warm with custard, in my opinion, but I suppose you could have ice cream or cream 😉

This does have a very lemony flavour so if that’s not your thing you could easily leave it out.

Apple Cake

Until next time…Happy Baking!

Chocolate Fudge Cake

Since I started my ‘novice baker’ posts on my blog my daughter is always moaning at me that I don’t bake anything she likes. She’s quite fussy and doesn’t like most typical cake ingredients but she does like a good chocolate cake. So this week, I’ve baked a delicious chocolate fudge cake; just for her!

What you need:

For the cakeIMG_1863

200g plain chocolate
200g light brown sugar
200g butter
2 eggs, beaten
100ml soured cream
200g self-raising flour
5 tbsp cocoa powder
Hundreds and thousands to decorate

For the icing

100g plain chocolate
170g condensed milk
100g butter

What you do:

Heat your oven to 160c. Grease and line a 22cm x 22cm square tin.

Put the chocolate, butter, sugar and 100ml of hot water into a saucepan and gently heat to melt. Stir well.

Leave for 2 mins to slightly cool, then stir in the cream, then the eggs.

Chocolate Fudge Cake

Stir in the flour and cocoa powder until lump free. I used my hand held electric whisk for approx 2-3 mins adding the flour a spoon at a time.

Pour into your prepared tin and bake for 50-55 minutes. Allow to cool.

Chocolate Fudge Cake

To make the icing, put the chocolate, butter and milk into a heatproof dish over a pan of simmering water and melt together. Let it cool for a short time and then spread over the cake and decorate with the hundreds and thousands. At this point, I’d left the cake in the tin to make it easier for the chocolate icing to set.

Chocolate Fudge Cake

Once the icing is set, remove from the tin and slice into squares or triangles.

Sometimes I do surprise myself, if I do say so myself, because this was a gorgeous, light, moist bit of cake. Thoroughly recommend the recipe.

Chocolate Fudge Cake

Until next time…Happy Baking