Today’s recipe is one that I’ve baked numerous times. It’s based on a recipe I found from the 1930s. Although these look a bit like chocolate muffins, they have a completely different texture. They are much more like a dense brownie than a traditional muffin or cupcake.

These are great at lunchtime with a big mug of tea and keep well in a cake tin.

You will need: For 12 cakes.

225g Flour

1 tspn baking powder

170g caster sugar

A little milk

40g cocoa powder

115g Butter

1 egg

A few drops of vanilla essence

How to Make:

Preheat oven to 220ºC Line a cake tray with 12 fairy cake cases.

Sift the flour, baking powder and cocoa together.

Rub in the butter until it resembles breadcrumbs.

Add the sugar and mix well.

Add the beaten egg to the mixture with a few drops of vanilla.

Mix to a stiff consistency adding a little milk as required.

Spoon the mixture evenly into the cake cases.

Bake for 15 to 20 minutes.

Place on a wire rack and dust with caster sugar.

As always please let me know if you try this recipe. I really enjoyed seeing the pics of your rock cakes! As always I have some new recipes in the latest issue of Vintage Life magazine, which you can buy here.

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Once a regular feature of the British tea time, English Madeleines have gone out of favour in recent decades. They are however absolutely delicious and the make the perfect nostalgic treat, as part of a vintage afternoon tea. My grandma used to bake these regularly for her family and I’ve been enjoying making them myself and continuing the family tradition. 

They are quite straightforward to make and the only specialist equipment that you need is dariole moulds, which you can buy in most baking supply shops. I’ve found quite a few different versions of this recipe in various vintage cookbooks, but this one is by far my favourite.

How to Make

Makes 8 Madeleines

Ingredients: 

230g Butter plus extra for greasing.

230g Caster Sugar

4 Eggs

230g Self Raising Flour

To Decorate:

Apricot Jam

Desiccated Coconut

Glace Cherries

Equipment: 

8 Dariole Moulds

Directions: 

Preheat oven to 190ºc

Brush the insides of the moulds with melted butter.

Cream the butter and sugar together until pale.

Add one egg at a time and beat into the mixture thoroughly.

Sift the flour into the mixture and fold in.

Divide the mixture between the moulds.

Bake in the centre of the oven for 25 minutes.

Turn out and cool on a wire rack.

Cut a little off the bottom so that they sit flat on a plate.

Spread the sides and top with warm jam.

Roll in the coconut and place a cherry on the top.

As always, please let me know if you try any of my recipes and tag me in pictures! I always love to see what you’ve been baking.

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It feels like ages since I shared a recipe on the blog. I’ve still been doing a lot of baking, but mostly for other projects and articles. I thought it was high time I shared some vintage inspired baked treats on here again. Todays recipe is adapted from one I found in a vintage 50s recipe book. These are easy to whip up and quick to bake.

The recipe makes a very thin cake, which is then iced and cut into squares for a delicious snack. These would be great as part of a party or afternoon tea.

Ingredients:

85g Butter

85g Caster sugar

½ tsp Baking powder

15 g cocoa powder

85g Flour

2 Eggs

Milk

Chocolate Icing to Decorate (I make a basic icing by mixing icing sugar and coco powder with water)

Flaked almonds to decorate

Directions:

Preheat oven to 220ºc Grease a baking tray (I used a 9×9″ tin)

Sift the flour and baking powder together in a mixing bowl

In a separate bowl cream the butter and sugar until pale.

Stir the cocoa into the butter mixture and beat until well mixed.

Add the eggs one at a time and beast each well before adding the next.

Fold in flour mixture and mix lightly.

Add a little milk as required.

Pour the mixture into the tray and spread evenly.

Bake for 8-10 minutes.

Turn out and cool on a wire rack.

Pour the icing onto the flat side of the cake coating it evenly.

Sprinkle with flaked almonds and slice once set.

If you enjoyed this, I’m still writing monthly food articles in Vintage Life Magazine. In the latest issue, I’ve been baking with flowers and have featured recipes for a Rosewater Cake and Lavender Shortbread biscuits.

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Todays recipe is perfect for when you feel like making something nice, but without taking too much time or effort. I absolutely love bread and butter pudding, its such a classic recipe and really quick and cheap to make.

bread-and-butter-pudding-recipeYou will need:

  • 10 slices of white bread
  • Butter
  • 50g sultanas
  • 25 g caster sugar

For the custard:

  • 4 large egg yolks
  • 40g caster sugar
  • a few drops of vanilla essence
  • 400ml milk

bread-and-butter-puddingHow to Make:

  1. Preheat oven to 180ºc
  2. Whisk the egg yolks, sugar and vanilla together.
  3. Continue to whisk while gradually adding the milk.
  4. Butter a pie dish.
  5. Cut the crusts off the bread and spread both sides with butter.
  6. Arrange your bread in an overlapping pattern in the pie dish.
  7. Sprinkle with Sultanas.
  8. Pour over half the custard mixture and allow to fully soak in.
  9. Add the rest of the mixture and sprinkle with sugar.
  10. Bake in the oven for around 45, until the custard has set and the pudding is golden and crisp.

traditional-bread-and-butter-puddingTo make mine look a little prettier, I cut a heart out of one slice of bread with a cookie cutter and placed it in the middle.

If you try this recipe, please send me pictures as I love to see your bakes too. For more recipes check out my baking section. I’m also writing about food and drink for Vintage Life magazine every month, you can pick up the latest issue here.

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One of my favourite things about Halloween and Autumn is pumpkins. Carving our pumpkins into weird and wonderful designs is one of my favourite family activities of the year and working out what to do with the spare pumpkin is always a challenge. This year I decided to make pumpkin pie and it came out absolutely delicious.

pumpkin-pie-recipeI’ve used a mixture of butternut squash and pumpkin in this recipe, carving pumpkins don’t have very much flavour and the squash helps to make a smooth mixture and give the pie a better taste.

pumpkin-pie-recipe-vintage-frillsYou will need:

  • 375g chopped pumpkin
  • 375g chopped butternut squash
  • 350g sweet shortcrust pastry (I use this recipe)
  • 140g caster sugar
  • a pinch of salt
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground cinnamon
  • 2 beaten eggs
  • 25g melted butter
  • 175g condensed milk

traditional-pumpkin-pie-recipeHow to make:

  1. Put the pumpkin and squash in a large pan, bring to the boil and simmer for 15 minutes. Leave to cool.
  2. Preheat the oven to 180ºc
  3. Roll out the pastry and fill the bottom of your pie tin.
  4. Line with parchment and baking beans and blind bake for 15 minutes. Remove the beans and parchment and bake for another 10 minutes.
  5. Increase oven temperature to 220ºc.
  6. Push the pumpkin and squash mixture through a sieve and put to one side.
  7. Mix all the dry ingredients in a separate bowl.
  8. Mix in the eggs, butter and condensed milk, then add the pumpkin and squash puree and stir together.
  9. Pour into the pastry shell and cook for 10 minutes.
  10. After 10 minutes reduce the temperature to 180ºc and bake for 35-40 minutes.
  11. Allow to cool, remove from the tin. Store in the fridge and serve chilled.

traditional-pumpkin-pie-recipe-2This did take quite a long time to make and my pastry isn’t the neatest, but the pie tastes absolutely delicious and I think I’m going to have to make it a yearly tradition!

pumpkin-pie

As usual if you try this or any of my other recipes, send me over some pics, I always like to see them!

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