Rainbow Food Shop

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Ingredients8 pieces of stem ginger in syrup, plus 4 tablespoons syrup150 g unsalted butter200 g golden syrup100 g dark m...
12/24/2021

Ingredients
8 pieces of stem ginger in syrup, plus 4 tablespoons syrup
150 g unsalted butter
200 g golden syrup
100 g dark muscovado sugar
250 g self-raising flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 large free-range eggs
200 ml milk
100 g light muscovado sugar

Method
Preheat the oven to 180ºC/gas 4.
In a food processor, pulse the pieces of stem ginger (reserving the syrup) until roughly chopped. Transfer to a large mixing bowl and set aside.

Next, throw in the butter, golden syrup, dark muscovado sugar and ginger syrup. Blitz until pale and creamy, then add the flour and spices and blitz again.
Add the eggs and milk and whiz them up too. Pour the cake mixture into the bowl with the stem ginger and mix well.
Grease a 12cm x 23cm loaf tin, then line with baking paper.
Pour in the cake mixture, sprinkle over the light muscovado and bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. If it’s browning too much, cover with foil.
When cooked, remove from the oven and let it stand, then turn out onto a rack to cool.

Ingredients200 g butter200 g caster sugar4 large free-range egs220 g ground almondsCARAMELISED GINGER PEARS300 g ginger1...
12/24/2021

Ingredients
200 g butter
200 g caster sugar
4 large free-range egs
220 g ground almonds
CARAMELISED GINGER PEARS
300 g ginger
1 vanilla pod
550 g caster sugar
4 pears
20 g butter

Method
For the pears, peel and finely grate the ginger. Split the vanilla pod and scrape out the seeds, then place it all into a pan.
Add 400g of the sugar and 700ml of water. Bring to the boil, then simmer for a few minutes for the flavours to develop.
Using a spoon, carefully lower the pears into the hot liquid and simmer for 10 minutes, until tender.
Remove the pears from the liquid and set aside to cool.
Line the base of a 25cm springform cake tin with greaseproof paper.
Combine the remaining 150g sugar and 100ml of water in a pan and place over a high heat, simmering for about 15 minutes until it turns a dark golden brown.
Stir in the butter until you get a caramel, then pour it into the cake tin.
Cut the cooled pears into slices and carefully arrange them in the warm caramel.
Preheat the oven to 180ºC/gas 4.
For the cake, beat the butter and sugar with a whisk until smooth (an electric one will be best for this).
Add the eggs one at a time, mixing well after each one. Add the almonds and mix to combine.
Pour the cake mixture over the pears and bake in the oven for 30 to 35 minutes, or until firm to the touch.
Leave to cool in the tin, then remove and carefully flip upside down to serve.

Ingredients200 g fresh pineapple110 g unsalted butter (at room temperature) , plus extra for greasing110 g caster sugar2...
12/24/2021

Ingredients
200 g fresh pineapple
110 g unsalted butter (at room temperature) , plus extra for greasing
110 g caster sugar
2 large free-range eggs
250 ml sour cream
200 g self-raising flour , plus extra for dusting
¼ tesapoon bicarbonate of soda
150 g desiccated coconut
1-2 tablespoons icing sugar

Method
Preheat the oven to 180ºC/gas 4.
Peel, core and finely chop the pineapple.
Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

Ingredients500 g plain flour , plus extra for greasing4 teaspoons ground ginger1½ teaspoons baking powder½ teaspoon grou...
12/24/2021

Ingredients
500 g plain flour , plus extra for greasing
4 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
250 g treacle, golden syrup or light molasses
75 g light brown sugar
125 g unsalted butter , plus extra for greasing
200 ml milk
1 tablespoon crème fraîche
1 orange
1 tablespoon brandy
2 large free-range eggs
TO SERVE
strawberries
golden rum
icing sugar
vanilla ice cream slab

Method
Preheat oven to 180ºC/gas 4.
Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.
In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.
When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

Address

31 First Monday Lane
Dallas, TX
75202

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