Chocolate Eclairs

100 g plain flour

150 ml water

75 g butter

3 eggs, whisked 

Double cream whipped

150g dark chocolate

75g butter

Place a small dish of water in the oven to create steam and preheat to 200C. Put the water and butter in a saucepan(yes I know it's weird!), bring to the boil. Take off the heat and sift in the flour, beat it in quickly until the batter comes away from the side easily. Beat in the eggs gradually, this is meant to be a quite liquidy batter. Pipe or blob onto grease proof paper and bake for around 20 mins. Don't open the oven for at least the first 15mins or the pastry will sink!

When crisp and brown remove from the oven and pierce with a sharp knife. When cooled drizzle on the ganache* and fill with whipped cream.

* melt chocolate and butter together in a dish over a pan of bubbling water.

Chunky Chocolate Brownies

Chunky Chocolate Brownies

• 100g butter 
• 200g dark chocolate
• 100g white and milk chocolate broken into small chunks or chips
• 4 eggs
• 250g golden caster sugar
• 150g plain flour
• 1 tsp baking powder
• 30g cocoa

Heat the oven to 170C, melt the butter and dark chocolate together in a bowl placed over a pan of simmering water, once melted allow the melted mixture to cool to room temperature (or you will end up scrambling the eggs when you mix them together!). Whisk the sugar and eggs together until they are light and glossy. Fold in the melted chocolate then fold in all the remaining ingredients, add a little extra four if it is too runny. Spread the mixture into a lined tin and bake for around 2omins, the middle should still be gooey but the top and end should be lovely and crusty.

Cake-a-licious

Join us tomorrow for carrot cake and brownies!

Nom nom nom...

Gluten free Peanut butter cookies

1 cup of peanut butter

1 cup of caster sugar

1 egg

Cream it all together, using a teaspoon blob on a well grease and lined tray (I learnt to my peril that this part is particularly important!) Whack them in the oven at 180oC for 10 minutes and that's all there is too it really, giving you plenty of time to try....

Chocolate chunk flapjacks

330g oats

200g melted butter

Approx 6 table spoons golden syrup

150g chocolate broken into chunks or chips

Coat the oats in the melted butter, stir in the chocolate followed by enough golden syrup so that the oats mostly hold together. tip the lot into a greased/lined tin and spread evenly, squash the mixture down using the back of a wet mettle spoon. Bake at 180oC for around 25mins, golden brown and chewy rather than chestnut brown and crunchy.

Sat 15th October - 1st cafe!

The Space will be flinging open its door to cake-hungry students for the very first time ever on Saturday 15th October!!

Come and sample some lovely free fresh baked:

Toffee apple cake

Chocolate chunk flapjacks

Peanut butter snaps (g/f)

It's going to be a slightly weird one as we will be down in the basement instead of the church hall, look out for the signs. Don't worry, it's a nice basement with sofas and a pool table, not a damp, smelly, dead rats sort of basement...

And we'll be closing up an hour early so come and see us between 12-4pm - and stuff yourself silly with cake!

3... 2... 1... FRESHERS!!!

Welcome to Bristol! It's madness here, but do look out for me around campus during freshers week and beyond, I'll be handing out flyers and free sweets xx