With Halloween just a few days away, things are getting decidedly creepy in my house. Pumpkins have appeared and baking plans have begun. To be honest I’ll take any excuse to bake and get crafty! With the kids on half term, I don’t have time for anything very ambitious, so I’ve been thinking about quick and easy halloween recipes. First up are my creepy Halloween Meringue Kisses of Death. These are basically just meringue kisses, with black food colouring, but as port of a seasonal spread they look great.

Halloween Meringue Kisses

Equipment:

I make these in my Kitchenaid stand mixer, but you could also use an electric whisk. Other than that, you’ll just need a spatular and a piping bag with a large nozzle to make these. You’ll also need baking paper and a large baking tray to bake them in the oven.

Halloween Meringue Kisses

Ingredients:

3 eggs (whites only)

75g caster sugar

75g icing sugar

Black gel food colouring (I use this one from Hobby Craft)

Halloween Meringue Kisses

How to Make Halloween Meringue Kisses:

Preheat oven to 100ºc. prepare a large baking tray with baking paper.

Turn a piping bag inside out and add stripes of black food colouring. Turn back the right way and add a large nozzle.

Whisk the egg whites until they form stiff peaks.

Gradually add both the sugars, until the mixture is glossy and forms stiff peaks.

Put the mixture into your piping bag and pipe out small amounts of the mixture to make the kisses.

Bake in the oven for 1 hour.

These are best kept in an airtight container, until you are ready to eat them.

Halloween Meringue Kisses

Let me know if you give these Halloween meringue kisses a try. Obviously you can make them in different colours for different occasions. I’m looking forward to trying some Christmas colours and some cute pastels in the spring.

Halloween Meringue Kisses

For more recipes check out my Baking section.

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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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