You will need:
- 60g soft butter/margarine
- 150g caster sugar
- 1 egg
- 20g cocoa powder
- 150g plain flour
- 3tsp baking powder
- 140ml buttermilk
- 1 1/2 tsp white wine vinegar
- 3tsp strong black coffee
Now I don’t usually measure out the ingredients for the icing because normally the amounts in the recipe books make way too much icing, so these are rough measurements.
- 100g soft butter/margarine
- 250g icing sugar
- 20g cocoa powder
- 4+tsp strong black coffee (depending on taste)
What to do:
- Preheat the oven to Gas Mark 4/180C/350F and place muffin cases into your muffin tray.
- Cream the butter and sugar until light and fluffy.
- Briskly beat in the egg.
- Sift the cocoa powder and mix in.
- Sift the flour and baking powder, add with the buttermilk into the mixture and beat it in rapidly to avoid flour pockets.
- Stir in the white wine vinegar and coffee.
- Spoon the mixture evenly into the muffin cases (makes around 12-15).
- Bake for 10-15 minutes.
- Once cooked transfer onto a wire rack to cool.
- Sift the icing sugar and cocoa powder together.
- Cream a little icing sugar with all of the butter.
- Add the icing sugar a bit at a time with the coffee tasting all the time so it’s as strong or as subtle as you like.
- When you have the right amount for the number of cakes and the icing is stiff you can add it to the cakes. Either use a piping bag or you can make butterfly cakes by cutting a small circle out of each cake, adding the icing and then placing on the wings. 😀
Just managed to get a finished photo before they were all eaten 😀
Not really a student meal but lovely all the same – adapted from the Hairy Bikers.
- 400g minced lamb
- 1 onion
- 2 garlic cloves (crushed)
- 2tsp dried mint
- 1tsp dried oregano
- 1/4tsp ground cinnamon
- 200ml red wine (cheap plonk will do)
- 400g pasata
- 1tbsp tomato puree
- 1/2 tsp caster sugar
- 2tbsp plain flour
- 100-200g feta cheese, depending on taste
- salt and pepper
- 70g butter
- 6 sheets of filo pastry
- Fry the onions until soft, add the herbs, cinnamon and lamb. Fry over a medium heat until the lamb is no longer pink, stirring regularly.
- Pour in the wine, pasata, tomato puree and sugar. Season well and simmer for 25 minutes until it thickens.
- Remove from the heat and add the flour, leave to cool.
- Preheat the oven to Gas6/200C/Fan180C
- Melt the butter
- Brush butter over your dish, place the first sheet of filo pastry in the dish and brush with butter, leaving the excess rising up the sides. Then place the next sheet on, again brush with butter. Do this until you’ve got four sheets in the dish.
- Spoon the lamb mixture into the dish and spread evenly. Crumble as much feta as you would like over then fold the pastry inwards to partly cover the filling.
- Place the two remaining sheets over the top, tucking them in round the edge. Brush each sheet with butter again.
- Cook for 35-40 minutes until the pastry in golden.
Some lovely roasties to go with it 🙂
Note: You may need to stagger the layering of the filo sheets depending on the size of your dish compared to the filo sheets.