Masseys More than just another village Shop

Wild blueberry, chocolate, Cherry, Raspberry, Chocolate Orange, Fruitcake…

Which is your favourite flavour?

Posted under Shop news

When I was a child I was convinced that my grandmother made the absolute best chocolate cake in the world. She was, in fact, the best baker in the world – and there was always, without fail, something gorgeously fresh, sweet and delicious in the mountain of cake and biscuit tins in her kitchen.  She taught all of us to bake and for many years when my children were small, I always made a fresh cake for the weekend – without fail.

I’ve not done that for years now, for many reasons – partly because the boys now bake better than I do, and partly because temptation being what it is: if I bake it we will all eat it and that’s not always good for the waistline. So these days the baking is a treat that’s not for every weekend.

However, Nana’s chocolate cake recipe has stood the test of time – and it makes a mean batch of cup cakes so I thought I would share it with you: (this is a half batch which makes 9 cup cakes. Double it if you want a great chocolate sponge cake)

Cream together:

90g margarine,
125ml cup of sugar

Once the mixture is smooth and creamy, add in:

1 egg
3ml vanilla

Sift together

225ml flour
1ml baking powder
1/2 ml bicarb
15ml cocoa powder

Add to the creamed butter mixture along with 125ml milk.

Place cup cake cases in a muffin tin to help them hold their shape when baking. Half fill the cup cake cases with cake mixture. Bake at 180 degrees for 15 minutes. To test, lightly press the top of the cupcake and it should spring back.

(This recipe makes 9 cupcakes – so, 6 for the cup cake contest and 3 to test – naturally)

If you do want to enter the cup cake competition, entry forms can be collected from the shop, or downloaded here

Posted under Food ideas, Recipes

If you want to make no-fuss cup cakes (like for the Cup Cake Contest on 5th September…), here’s a quick and easy recipe that works a charm:

125g soft margarine
125g caster sugar

Beat together well until smooth and creamy. Add into the mixture:

2 eggs
1 tsp vanilla

Blend well. Then sift and add:

125g self raising flour.
Beat until you get a light, creamy texture.

Five ingredients, 10 minute preparation time. 15 minute cooking time. What could be easier?

Place cup cake cases in a muffin tin so that they hold their shape. Half fill each case with cake mix.

Bake at 180C/350F Gas 4 for 15 minutes. The cupcakes will be a golden colour when fully cooked and will spring back when lightly pressed.  (Makes 9)

Then the important part – Decorate to your heart’s content. Have fun!

Posted under Food ideas, Recipes

Jane Simmonds sent us this recipe today and naturally, it had to be tested in the Engauge offices immediately!

And it is a winner… Trouble is, now that we know that we can make cake in the microwave in a mug in 5 minutes flat, it won’t just be Cake Fridays in our office. Its more likely to be Cake Everyday.

Five-Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil(1 tbls = 20g fat)
3 tablespoons chocolate chips (optional)
a small splash of good vanilla
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (optional) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).

Now all you have to do is – tuck in and enjoy!
(By the way, we discovered that its rather good with a scoop of Choc Chip icecream – and we’re considering really pushing the boat out and adding a few chunks of chocolate next time)

Posted under Food ideas, Recipes