Did you see the documentary on Mary Berry the other night, I think it was Tuesday? Simply marvellous. I am a huge fan of Bezza (as Paul Hollywood calls her) and I was in tears when hearing about her battle with polio. The sight of row after row of children in iron lungs before the polio vaccination was just awful. If you haven’t seen it part 2 will be next week and I am assuming this week will be on iplayer. What would we do without iplayer? I often slip up and say to my 9 year old, “could you video that for me please?” and realise I have used the wrong terminology when I see the bewildered look on his face. A bit like when I ask him where is walkman is. I am slowly but surely turning into my nan (not a bad thing she was wonderful).
My eldest was off school for the week last week after having surgery on his mouth, and his treat was to stay up late and watch Comic Relief does Great British Bake Off. It was hilarious especially Claudia Winkleman and the lemon meringue pie. We were both in tears with laughter, proper belly laughs. Anyway I promised Oliver that I would bake Ellie Simmonds’ chocolate orange scones. Unfortunately when I came to make them I realised the receipe required 700g self raising flour which I didn’t have.
So instead I decided to alter my fool proof fairy cake recipe and make chocolate orange cakes. They turned out really well so I thought I would share the recipe. There are no photos of the finished product as they disappeared into my children really very quickly.
225g self raising flour
125g caster sugar
just under 100ml of milk
rind of two oranges and juice of one.
100g chocolate chips
put paper cases into your muffin tin. You will need two as this recipe makes about 14
When measuring the milk do it to just under 100ml and make the difference up with the orange juice.
Put the flour, butter, sugar, rind and eggs into a bowl and beat with an electric whisk until pale and mousse like. whisk in the liquid and then fold in the chocolate chips.
spoon into the paper cases and then bake at 180 for approx 20 minutes or until golden brown. If you touch the top and the shape bounces back they are done.
Put onto a wire rack and leave to cool. Eat!
I hope you like them