Diggers

These are a chewy, coconutty, delicious kind of flapjack. I had never heard of diggers before, but they’re definitely worth a try!

INGREDIENTS
120g plain flour, sifted
225g caster sugar
100g oats
80g desiccated coconut
120g butter, melted
1tbsp golden syrup
1 level tsp of bicarbonate of soda
2tbsp boiling water

METHOD

1. Grease and line a square tin. Preheat the oven to gas mark 3/ 160°c ensuring the shelving is centre.

2. Mix together the flour, sugar and oats.

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3. Melt the butter in a small pan along with the golden syrup. Gently heat until melted.

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4. Mix the bicarbonate of soda with tablespoons on boiling water. Add to the butter and syrup mix.

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5. Pour the liquid mixture over the dry ingredients and mix together throughly.

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6. Tip and press down the mixture in the tin. Alternatively, you can shape into small cookies and place ion a boing tray.

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7. Bake in the oven for 20 minutes or until golden. If making as cookies, bake for 10 to 15 minutes.

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8. Cut into squares.

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 Enjoy!

– Charlotte x

| Original Recipe Hairy Bikers Mum Knows Best |

| Previous Post Sweet Pear Sponge |

Tottenham Cake

One of the most popular posts on my blog so far has been my recipe on the Tottenham Cake. Having seen the cake appear on The Great British Bake Off last year, I was surprised and delighted to see my views rocket as people began to search for the recipe. To this day, it remains my most viewed post. However, with it being one of the very first I had ever written, I realise now that not only is the teeny-tiny photo taken on my iPod of a shocking quality, but the writing is incredibly cheesy.  Therefore, using some of the comments you guys have given me about the cake, as well as taking the time to adjust the recipe slightly and taking much better photos for the post, here is my new take on the Tottenham Cake.

TOTTENHAM CAKE

tottenham cake

INGREDIENTS
CAKE
8oz Unsalted Butter, Softened
8oz Caster Sugar
8oz Self-Raising Flour, Sifted
4 Eggs
Teaspoon of Vanilla Essence

ICING
6oz Icing Sugar (Roughly! You may need slightly more, slightly less, depending on the size of your cake)
25ml Water (Again, judge as you make the icing how much water you’ll need)
Splash of Pink Food Colouring
Desiccated Coconut

METHOD 

1. Preheat the oven to gas mark 4 or 160°C, ensuring the shelving is centre. Grease and line a rectangular or square tin. (The tin I used was an 11×7 inch rectangular tin, but as long as at the end you can cut you’re cake into squares, any tin will do!)

2. Cream together the softened butter and sugar until light and fluffy.

3. Gradually alternate between sifting in the flour and adding the eggs.

4. Add in the vanilla essence and stir until the batter is combined.

5. Bake in the centre of the oven for 25 to 30 minutes or until golden brown and a skewer comes out clean. (Depending on you’re size tray, I definitely recommend that you keep and eye on it!)

5. Once baked, leave to cool in the tin before transferring to a wire rack.

6. Mix together the icing sugar and water. Add a splash of pink food colouring for a light-ish pink icing.

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7. Generously spread over the cake, (I’d recommend using a hot palette knife to help the icing spread smoothly) and finally decorate with the desiccated coconut.

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8. Leave the icing to set before cutting into equal squares.

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A little history…

  • According to a Tottenham Hotspur fan site, the Tottenham Cake derives from baker Henry Chalkley who originally sold these pink spongy squares at the price of an old penny.
  • Whilst the squares were most popular, the smaller odd-shaped pieces of cake were sold for half a penny.
  • What makes the Tottenham Cake so recognisable is the pink icing. Thought to be made pink by the mulberries which were found growing at the Tottenham Friends burial ground.
  • Contrastingly, the Quakers coloured the icing using mulberries as they believed in frugal living. The Tottenham friends rather referring to the FC, in fact refers to The Friends Meeting House in the area and would be the place where the Quakers met. Therefore, making the cake much older.
  • Although not directly linked with the football team, it is suggested by Ted Willis that in 1901, the Tottenham cake was given away for free (!) to local children to celebrate the Spurs’ FA Cup victory.

Enjoy!

– Charlotte x

| Previous Recipe Salted Caramel Cupcakes |

| Facebook Bake With Me Blog |

Tottenham Cake

| UPDATED VERSION OF TOTTENHAM CAKE HERE |

TOTTENHAM CAKE

Tottenham Cake Greggs

“A Peculiar Local Invention” – Ted Willis

According to a Tottenham Hotspur fan site, the Tottenham Cake derives from baker Henry Chalkley who originally sold these pink spongy squares at the price of one old penny and smaller odd-shaped pieces were sold for half a penny. So why the pink icing? Well, the pink icing is thought to have come from the mulberries which were found growing at the Tottenham Friends burial ground.
Although not directly linked with the football team, it is suggested by Ted Willis that in 1901, the Tottenham cake was given away for free (!) to local children to celebrate the Spurs’ FA Cup victory.

RECIPE

INGREDIENTS
Cake:-
150g/6 oz Softened Butter
150g/6 oz Caster Sugar
150g/6 oz Self-Raising Flour, Sifted
3 Medium Eggs
1/2 Teaspoon of Vanilla Essence (Optional)

Icing:-
125g/5oz Sifted Icing Sugar
15ml Water
Pink Food Colouring
Handful of Desiccated Coconut (Completely up to you how much coconut you want to sprinkle on!)

METHOD

1. Pre-heat oven at gas mark 4 or 180ºC / 350ºF

2. Line a square tin with grease-proof paper.

3. Cream together the butter and sugar until it becomes a light, fluffy mixture and pale in colour.

4. Add in the 1/2 a teaspoon of vanilla essence if required.

5. Beat in the eggs, one at a time, whilst adding a tablespoon of sifted flour with each egg. (Tip! As soon as the self-raisingTottenham Cake flour hits the mixture, it begins to react with the other ingredients and the air, affecting its rising ability. Therefore, as soon as your done with this step, get your mixture in the oven – sharpish!)

6. Pour the mixture into your square tin and bake in the middle of the oven for 25 to 30 minutes. (Tip!  Try to avoid opening the oven whilst the cake is cooking as the air may cause the mixture to sink! To check if your cake is ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cake is ready! If not, pop your cake back in the oven for a few more minutes.)

7. Once your cake is cool, its time to add the pink icing! Sift the icing sugar into a bowl, gradually adding the water. (Tip! If icing is too watery, add additional icing sugar. If icing is too thick, add more water. Icing is tricky to get spot on first time, therefore judge your mixture carefully.)

8. Add a drop of the pink food colouring into your icing. Your icing should be a pale/medium pink therefore add the smallest amount. Once you have your icing, pour and spread this over your cake.

9. Sprinkle desiccated coconut on top of the icing. Leave to set and cut into squares.

This recipe is super-easy, yet really tasty. Plus, you can impress all your friends with the history of the Tottenham Cake!

Enjoy!

– Charlotte x