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It’s Tart | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2015/10/12/its-tart

October 12, 2015. White Chocolate, Lemon and Passion Fruit Tart. For the Cocoa Crust. 4 tbsp cocoa powder. 125g butter, at room temperature. 2 tbsp caster sugar. 1 egg, beaten. For the White Chocolate and Passion Fruit filling. 2 passion fruits, halved. Zest of 1 lemon. Juice of 3 lemons. Juice of 1 orange. Pour the filling into the pastry base and back for 25 minutes until the filling is just set – it should wobble slightly. Leave to cool completely before removing it from the tin. You are commenting us...

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Cocoa Loaf | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2015/12/20/cocoa-loaf

December 20, 2015. 30g roasted cocoa nibs. 500g strong white bread flour. 10g instant dried yeast. 30g butter, softened. Prepare the nibs by placing them in a bowl. Pour in about a mug’s worth of boiled water and leave to seep for about 20 minutes. Keeping the water, drain the nibs. After the first proving, turn the dough out onto a lightly floured worktop, sprinkle over the softened nibs and fold them into the dough. Knead again for 5 minutes, ensuring he nibs are well incorporated. After proving, light...

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GBBO 2016, Week 4 Batter | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/09/18/gbbo-2016-week-4-batter

September 18, 2016. Great British Bake Off. GBBO 2016, Week 4 Batter. Benjamina’s Pistachio and White Chocolate Churros. 1/4 tsp fine sea salt. 225g plain flour, sifted. 4 medium eggs, at room temperature. 1 tsp vanilla extract. Sunflower oil, for deep frying. 60g white chocolate, chopped. 100g unsalted pistachio nuts (shelled). Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Notify me of new comments via email.

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Greengage Sunday | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/08/21/greengage-sunday

August 21, 2016. Makes 3 mini Greengage and Vanilla Tarts. 9-10 greengages, halved and stones. 3 tbsp caster sugar. 1/2 tsp vanilla extract. Icing sugar, for dusting. Heat oven to 180 degrees C. Roll out the pastry and line the mini tart tins. Trim the edges of the pastry and line the cases with baking paper and baking beans. Bake the pastry cases for 15 minutes, remove the paper and beans, then cook for 5 more minutes until pale golden. Leave a Reply Cancel reply. Enter your comment here. Blog at WordPr...

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GBBO 2016, Week 2 Biscuits | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/09/04/gbbo-2016-week-2-biscuits

September 4, 2016. Great British Bake Off. GBBO 2016, Week 2 Biscuits. Makes 10 Chocolate Viennese Finger Sandwiches. 200g unsalted butter, at room temperature. 2 tsp vanilla extract. 1/2 tsp baking powder. Icing bag and medium start shaped nozzle. Line two baking trays with baking paper and preheat the oven to 170 degrees C. Fit a piping bag with a medium star nozzle. Remove from the oven and leave to cool on the baking tray for 5 minutes until removing onto a wire rack to cool completely. You are comme...

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Eat and Mess | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/05/02/eat-and-mess

May 2, 2016. 6 large egg whites. 300g caster sugar, plus extra for sprinkling. A pinch of sea salt. 500g mixed fresh berries (such as strawberries, raspberries and blackberries). 1 tbsp icing sugar. 250g fat-free Greek yogurt. 50g dark chocolate (70%). Meanwhile, halve the strawberries, then place all the fruit in a bowl. Add 1 teaspoon of caster sugar and stir well, then leave aside to macerate. One thought on “ Eat and Mess. May 2, 2016 at 9:52 pm. That looks so delicious! Leave a Reply Cancel reply.

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GBBO 2016, Week 3 Bread | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/09/11/gbbo-2016-week-3-bread

September 11, 2016. Great British Bake Off. GBBO 2016, Week 3 Bread. Rav’s Chocolate, Cardamom and Hazelnut Babka. 280g strong white bread flour, extra for dusting. 1/2 tsp fine sea salt. Seeds from 8 cardamom pods, finely ground. 5g fast action died yeast. 1 medium egg, at room temperature. 125ml lukewarm full fat milk. 60g unsalted butter, softened. 2 tsp baking soda. 45g dark chocolate (70% cocoa solids. 15g white chocolate (30% cocoa solids). 30g unsalted butter, softened. 2 tsp baking soda. Near the...

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The Rhubarb to My Custard | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/03/13/the-rhubarb-to-my-custard

March 13, 2016. The Rhubarb to My Custard. 160g unsalted butter, at room temperature. A pinch of salt. For the custard cream. 1 tsp vanilla extract. 4 tbsp granulated sugar. The juice of one lemon. Once the dough has rested, knead it slightly before rolling it out. On a floured work surface, roll the dough out using a rolling pin to a large circle to about 5mm thick. Grease a tart tin with a little butter and sprinkle with flour lightly. Shake off the excess flour. Remove the tin from the oven and turn i...

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GBBO 2016, Week 1 Drizzle | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/2016/08/27/gbbo-2016-week-1-drizzle

August 27, 2016. Great British Bake Off. GBBO 2016, Week 1 Drizzle. Lemon Drizzle Cake with Candied Lemon Slices. Zest and juice of 2 lemons. For the lemon syrup:. For the lemon icing:. Juice of 1 lemon. For the candied lemon slices:. Preheat the oven at 180 degrees C, grease and line a 20cm baking tin. Place the cup of water and sugar to boil in a saucepan, swirling it to dissolve the sugar. When the liquid is clear and bubbling, reduce to a medium-low heat. Add the lemon slices in one layer and...Make ...

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About Me | Little Miss Muffin

https://thelittlemissmuffin.wordpress.com/about

I hope you enjoy my bakes and if you have any comments, I’de love to hear them…. You can reach me at jessmorgan1@hotmail.co.uk. 7 thoughts on “ About Me. February 18, 2013 at 8:53 am. Oh dear. This was a very dangerous blog to stumble across. Good-bye afternoon and hello baked goods/ guilty pleasures! April 28, 2013 at 8:35 pm. I nominated you for the Dragon Loyalty Award. You don’t need to do anything about it, its just to say that I enjoy your blog. x. April 28, 2013 at 8:50 pm. Enter your comment here.