Sunday, 29 August 2010

You bakey cakey?




Recipe for Muffin Loaf

Before I write the recipe, I will have to include my special chef terms that you may not be familiar with.

Wang it in is a technical term for placing the ingredient(s) into said vessel if one can't be arsed with measuring out.

Whack 'em together is another interchangeable term for correctly and accurately mixing in ingredients.

2 cups of flour (plain or self-raising; to be honest, it makes little difference.)
3/4 cup of sugar
1/4 cup of oil (I use sunflower)
3/4 cup of milk
3 teasp of baking powder
1/2 teasp of salt
1 egg (fresh from hen's backside is preferable, other that that, any is acceptable)

1 cup of whatever ingredients you want the flavour to be.

Today's cakey bakey is is Lemon Muffin Loaf

First, wang in 2 cups of flour



Shove in 3/4 cups of sugar, more if you need extra sweetness


Baking powder in


Then chuck salt in and give it a bit of a thrash together

(At this point, you should probably add in the dry ingredients - whatever fruit or chocolate you have.)


Add the egg, oil and milk.

Next, zest a lemon


and wang it in with the juice of a lemon (save the last couple of squeezes for the icing sugar)


Whack it all together and plop in a loaf tin (or muffin cups if you want individual cakeys)

Pop in a pre-heated 200°C oven for 15-20 minutes. 



Enlist the help of a curly girl for icing duty (if you have no curly girl, you'll have to improvise)





Make up the icing as the packet dictates. Or, if you're like me and far too lazy to sift, just wang it in a jug and mix it with a little lemon juice and water.

Spread on top of cakey, lick the drips/spoon/jug and stand back in awe at your cakey bakey masterpiece.

*You could save a little zest to garnish the top, but if you have forgot and composted the spent lemon already, no panic. Just flippin' eat the cakey anyway. It won't taste any different without zest.




Thank you for joining the no-frills, no-shit bakery class this fine Sunday afternoon

8 comments:

ruby said...

Mmmmmmmm thats looks scrumdiddlyumptious, I want a slice now!! Thanks for the ease of said recipe and now you should start writing your no frills whang it in cookery book!!we could have nigella stylee shots of you seductively licking the icing!

Pippa said...

*drool*

I agree with Ruby. Your recipe made me laugh and is a welcome tonic to the oh-so-serious recipe books that I've got on my shelf, where they 'source' their ingredients and get all precious about their milligrams. Let's big it up for 'wang', 'thrash', 'shove', 'chuck' and 'probably' in recipes!! That's my style of cooking! xxx

Joxy said...

Hehehe my style of cooking, darling!

I get a bit worried when folks ask me for my recipes but I tend to be the "wang it in" type and don't really measure that much.

Interestingly I'm just considering making carrot and courgette muffin cake ;-)

Michelle said...

That looks great.

Fantastic receipe. You should write your own book. That was far more entertaining than most of the recipe books I have

Shell said...

Mmmmmmmmmmmmm

Polly said...

no fair... seeing that at 20 past 7 makes me want some for breakfast.... maybe the baby would care to join me in some early morning baking???

Scented Sweetpeas said...

I love that recipe and the description :-)

Claire said...

Glad you all approve of the muffin love :) Most recipe books, save my Abel and Cole one, are total bollocks to be frank. How can cooking be a joy when you're measuring/timing/worrying the whole time? Raise your glasses to wang, thrash and shove - they are the future. Cheers! x