Parkin cupcakes with treacle toffee frosting

• 120g plain flour
• 70g demarara sugar (darker the better)
• 70g caster sugar
• 1 1/2 tsp baking powder
• 1 -1 1/2 tsp ginger powder (I like mine spicy)
• pinch of salt
• 1 tsp treacle
• 40g unsalted butter
• 120ml whole milk
• 1 egg

Preheat oven 170 degrees C

Put the flour, sugar, baking powder, ginger, salt and butter in a bowl or mixer and beat until all combined.

Pour in half the milk and beat until mixed in.

Mix the rest of the milk with the treacle and the egg and beat until combined then pour into the mix and continue beating until just mixed and mix is smooth.

Fill the cupcake cases about 2/3 full and bake for 20 mins until golden.  Leave to cool

• 300g icing sugar
• 80g unsalted butter
• 2 tsp treacle
• splash of milk

Beat the icing sugar and butter together on a medium slow speed until it is well mixed.  Add the milk and treacle slowly and then once all incorporated turn the mixer up to high speed and whip for up to 5 mins until light and fluffy.

Decorate the top of the cupcakes by either piping or speading the frosting onto the top.

Parkin

• 2 cups flour
• 2 cups demerara sugar
• 2 cups oatmeal or porridge oats
• 1/2lb (225g) margarine
• 1 tsp salt
• 1 tsp baking powder
• 2-4 tsp ginger according to taste (I like it spicy)
• 1/4 tsp bicarbonate soda
• 1 1/2 cups milk
• 2 tsp black treacle

Preheat oven to 170 degrees C.

Melt the margarine, treacle, sugar and milk in a dish in the microwave for 2 minutes.

Sieve the flour, ginger, baking powder, salt and bicarbonate of soda.

Stir in the oatmeal, and the margarine mix which was heated up and mix well together.

Bake in a grease lined square tin for 45 mins.  

Best served with a good slice of mature cheddar on top, yes honest, just try it ;)

Steak & Kidney pie

• 750g steak cut into small chunks (I buy whatever is on offer or reduced at ASDA, today was rump and casserole)
• 1 pack lambs kidney, cut into pieces and nasty white bits thrown out
• 8 good sized mushrooms cut into chunks
• 2 large onions, chunked ;)
• 200ml guiness
• 2 Knorr beef stock pot
• 300ml hot water
• 2 oxo cubes, gravy granules
• Few splashes of worcester sauce
• Sheet of puff pastry cut into triangles or circles, brushed with milk
• pinch dried thyme, salt and pepper

Heat oven to 160-170 degrees C.

Put the raw steak, kidney, mushrooms and onions in a casserole dish (that has a lid) and mix together, add 200ml guinness (or about half the pot) and the mix the beef stock and hot water and add to pot as well.

Season with worcester sauce, thyme and salt and pepper.

Put in oven for as long as possible, I try and do it for about 2.5-3hrs.  Half way through I take out and add the two oxo cubes and stir, then 15mins before serving take out of oven and put puff pastry in (turn oven up to 200), put casserole on hob and boil to thicken the gravy and use gravy granules if still not thick enough.

Serve with rustic chips and green veg.