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Margaret's Make and Bake
United Kingdom
Registrace 3. 12. 2019
Hello there!
I'm Margaret & I love making and baking.
On this channel you will find recipes created & adapted over the years & I am so looking forward to sharing them with you.
Some are traditional that passed down from my mum, some have a modern twist & others I've created myself.
My aim is to make following a recipe effortless so you can easily follow and make & bake.
All makes and bakes will be simple enough for anyone to master. Whatever your previous experience.
The ingredients to use will be in the description below each video so you can get them together before you begin & so make your baking session easy and enjoyable.
No flipping back, in the video to see how much of an ingredient to use as this will be displayed on each screen as it is added. You can watch, pause & make as you go.
I will aim to make videos short & concise so it's easy to choose what you would like to make.
So do subscribe & give the recipes a go.
Happy making & baking....
I'm Margaret & I love making and baking.
On this channel you will find recipes created & adapted over the years & I am so looking forward to sharing them with you.
Some are traditional that passed down from my mum, some have a modern twist & others I've created myself.
My aim is to make following a recipe effortless so you can easily follow and make & bake.
All makes and bakes will be simple enough for anyone to master. Whatever your previous experience.
The ingredients to use will be in the description below each video so you can get them together before you begin & so make your baking session easy and enjoyable.
No flipping back, in the video to see how much of an ingredient to use as this will be displayed on each screen as it is added. You can watch, pause & make as you go.
I will aim to make videos short & concise so it's easy to choose what you would like to make.
So do subscribe & give the recipes a go.
Happy making & baking....
Beautiful Baklava; sticky and sweet!
I had always thought this would be difficult to make but as it happens, I couldn't have been more wrong. Ready-made filo pastry, nuts, syrup, and a few flavours, and there's baklava!
Love these, and they will be added to my list of regular bakes...
For the syrup:
6 Cardamom pods
200ml of water
2 tbsp rose water flavouring
250g caster sugar
50g honey
For the filling:
350g roasted mixed nuts
4 tbsp golden syrup
2 tsp vanilla extract
A little salt
100g butter
9 large sheets of filo pastry
First make the syrup. Add all the syrup ingredients to a saucepan and heat until the sugar has dissolved. Turn up the heat then bubble gently for 10 mins.
Leave to cool.
1) Line a 7x10 inch baking tin
2) Preheat Oven Gas 3/ 160°C or 320°F
3) Pop the roasted nuts in a food processor and blend until small pieces. Add 4 tbsp golden syrup, a little salt, 2 tsp vanilla extract and mix with a wooden spoon or spatula
4) Melt the butter and cool a little
5) Fold the filo pastry in half, cut to the size of the tin and cover with a damp paper towel
6) Unfold the filo and sprinkle with the melted butter. Fold back in half and pop into the prepared tin. Do this with 3 sheets
7) Spoon in half of the nut mixture and level
8) Add another 3 sheets of filo pastry in the same way and add the rest of hhe mixture
9) Add the final 3 buttered filo sheets and finally brush the top with butter
10) With a sharp knife cut straight across in strips then diagonally to form diamonds
11) Bake for 20 mins then lower the temperature to Gas 2/ 130°C or 260°F and bake for a further 45 mins
12) While still warm, pour the syrup evenly over the baklava then leave to cool overnight
13) remove from the tin and enjoy
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on CZcams: czcams.com/channels/r1hW0rMwhUGBPne6FYdyIQ.html
Love these, and they will be added to my list of regular bakes...
For the syrup:
6 Cardamom pods
200ml of water
2 tbsp rose water flavouring
250g caster sugar
50g honey
For the filling:
350g roasted mixed nuts
4 tbsp golden syrup
2 tsp vanilla extract
A little salt
100g butter
9 large sheets of filo pastry
First make the syrup. Add all the syrup ingredients to a saucepan and heat until the sugar has dissolved. Turn up the heat then bubble gently for 10 mins.
Leave to cool.
1) Line a 7x10 inch baking tin
2) Preheat Oven Gas 3/ 160°C or 320°F
3) Pop the roasted nuts in a food processor and blend until small pieces. Add 4 tbsp golden syrup, a little salt, 2 tsp vanilla extract and mix with a wooden spoon or spatula
4) Melt the butter and cool a little
5) Fold the filo pastry in half, cut to the size of the tin and cover with a damp paper towel
6) Unfold the filo and sprinkle with the melted butter. Fold back in half and pop into the prepared tin. Do this with 3 sheets
7) Spoon in half of the nut mixture and level
8) Add another 3 sheets of filo pastry in the same way and add the rest of hhe mixture
9) Add the final 3 buttered filo sheets and finally brush the top with butter
10) With a sharp knife cut straight across in strips then diagonally to form diamonds
11) Bake for 20 mins then lower the temperature to Gas 2/ 130°C or 260°F and bake for a further 45 mins
12) While still warm, pour the syrup evenly over the baklava then leave to cool overnight
13) remove from the tin and enjoy
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on CZcams: czcams.com/channels/r1hW0rMwhUGBPne6FYdyIQ.html
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We’re in the finals 2024 euros 🏴🏴
Yes we are...⚽️ Pizza in the freezer, beer in the fridge... Ready!...🏴
I made these for the last time we were in the finals. Now that the women's team has won the euros. 🏴 I'm looking forward to the men's team catching up tonight...😉
Beautiful 🤩🩷🏴
Hey thanks 😊
I didn’t have to use an egg for the batter to come together. Slightly concerned if I didn’t anything wrong
Hi, It's quite a wet batter when the egg is added. It really does need the egg to make the right texture once it's cooked. Hope it came out OK and don't forget to spread the sliced loaf with slatherings of butter. Thanks for popping by...👋
This isn't tempered lol, to Temper you have to lower temp once melted then raise again then use it, this just gives you chocolate that will bloom unless your using pre tempered chocolate you never heated past the point of 30c to which all you did was keep the original temper as didn't take it hot enough to ruin it
Yes, you are right. This is tempered chocolate. I am not tempering chocolate here, I am keeping it in temper. If this process is followed carefully, the chocolate sets, is shiny and has a lovely 'snap' when broken. It doesn't bloom... Thanks for popping by...😉
This is a way better trick I've tried others I Just wasted parchment paper!
Yes, it's one my mum showed me many years ago. I've been using it ever since...👍
Can l use it for bread making
Yes you can or, just line the non stick tin with a little coarse semolina...👍
Do u sell?
Not at the moment. These are real easy to make yourself though. It's a "throw it all in: kind of recipe...😊
I'd like to hear an audio book with your voice ❤
Aw thanks...😊
Can't find it on your website. Made it the other day. It does bring back memories of when I lived in Cardiff as a child. Barra Brith is great and your instructions are very easy. Only problem is it's very hard to hide up. So before you know it there's only the last slice left.
I remember now, that it would all go in one sitting in Cardiff. Hence why cut and come again cake will be my next cake. It implies there's more than one slice for the cook.
You're right, it's not on my website. I really must add it as it's one of my most popular recipes! So glad you found the recipe easy to follow. We love this one and seeing your message, I'm tempted to make one again this week too. ...and yes, you certainly need to hide it well...😎
Absolutely...😋
Those are baked eggs…look very good, but not coddled.
You are right as I didn't use a water bath. The flavours taste real good though... Have a good one...👋
You have the voice of a wonderful storyteller. I would enjoy your videos even without any intention of making the recipes You just sound comforting like a favorite aunt or grandmother.
You are so sweet to say that! Have a great day...👋
Great video! X
Glad you liked it!!
Great job Xx
Thank you 🤗
That looks lovely Margaret, also a good tip on lining you cake tin. Thank you
So pleased you enjoyed it. Thanks for popping by ...👍
Thank you Margaret for this wonderful video! You describe and explain how to make it so clearly and your voice is so sweet and caramely I could listen to it forever! I would love to hear you reading a bedtime story ❤❤❤. I am going to make it today, for my birthday 😊 It probably won't look as good but I know it's going to taste scrummy. Thank you for taking the time to make this video.
Thanks for your kind words. Have a fun bake...👍
go margaret! <3
😊
The music is too distracting and noisy
😉
You have to cool down the chocolate with seeding chocolate, then bring it back up to working temperature.
Yes, that's another way to temper chocolate that works well. What I am illustrating here, is a method that keeps the chocolate in temper throughout...👍
No added sugar?
Yes, lots of sugar in this recipe. I must have edited that bit out by mistake. Here's the link to the full recipe: czcams.com/video/O209ZEjl0gk/video.htmlsi=8Jc9jx5YNS_nIqcT Thanks for popping by. ..👋
Made your bara brith. Great recipe. Have made it a few times now. I'm trying the malt loaf recipe today. Just to say you can also buy malt extract from Grape Tree shops if there is one near you
Great to hear! Thanks for the tip...👍
This is wonderful, thank you !!! ❤
Glad you like it!
What a calming experience with your Video 😊 thanks 🙏 will try 🥰
My pleasure 😊
Thank you Margaret 😊
Any time!
Ohhh yummy! Great video I'm going to make these. Thank you for that 😊
Hey, you're welcome...👍 Full Recipe is at: czcams.com/video/1i44dahY_MQ/video.htmlsi=wVrcFugO4YygPW4N
Just made this. Very easy to follow recipe and well explained. I have already looked out for more of your videos.The hardest thing about this recipe is the two day wait to eat it.😊
So pleased you enjoyed it David. The old fashioned recipes like this are among some of my favourites. If you like this one, then you might also enjoy my malt loaf. Have a good day...👍
What if you don't have a thermometer? How would you know when done?
Great question... 👍 The bubbling candy turns a light amber and if you drop a tiny bit into very cold water, it hardens straight away. Hope this helps...👋
Hi 👋 nice to meet you 😊 good video 📹 have a good good day 🎉
Thank you! You too!
Thank you Margaret!!!!
You are so welcome!
Thanks!
You're welcome!
I only hsve all-purpose flour. I wonder will it be much different
Hi there, if you add 2 tsp baking powder to this recipe, you can use the all-purpose flour. Have a good day and enjoy your baking. These are a great breakfast treat!...👋
Thank you so much for responding ❤
finally a royal icing, not the runny royal icing on cookies
I do like the traditional recipes. Just like my grandma used to make. Thanks for popping by...👋
Haha amazing!!! Best video out there!!😊❤😊❤ tyssssm!!!
Glad you liked it!!...👍
Thanks very much , Margaret, for your lovely genoise cake recipe. I will try to make for my son’s birthday. Zubeida from London.
Wonderful! ...🤗
Amazing strawberry cake filling.. I want to tryouts for my son’s birthday. Thanks again for best recipe. London.
My pleasure 😊
I might be wrong and i probably am but i dont think your supposed to microwave plastic
Hi, thanks for your comment. Yes, the World Health Organisation recommends not to use plastic in the microwave for very hot temperatures. Their website says, "Microwaves do not directly heat food containers which are designed for microwave cooking. These materials usually get warm only from being in contact with the hot food." However, for this recipe, it is important to keep a very low temperature; just enough to gently melt the chocolate, the cooler the better. I will add a note in the description to remind viewers to use a microwave-safe container. Thanks for stopping by today. Always good to hear your views...
Thanks for the info
Vous avez oublié de mettre du sucre
You are right, I must have edited it out of this video when I made the short version.... My full recipe video has the detailed recipe. Search for Margarets Homemade Orange Marmalade... Thanks for letting me know...👍
merci !!
vous êtes les bienvenus...👍
Is marzipan a nepali dish ? Because i had in my class 9 english lesson "katmandu".
It's used in a lot of traditional English bakes but I don't think marzipan is English in origin. I don't know where it was first made but it's a real old recipe, maybe 16th century. If you find out then do let me know... I'm curious now...😊
I've had a few goes at making malt loaf, including this recipe. Every time though I have the same issue. I take it out of the oven and it looks fine. I drizzled it with the malt and wrapped as instructed but, within a pretty short time, the middle collapses. It tastes fine but it's sticky inside and almost seems unbaked. Any idea what I might be doing wrong?
Hmmm, I'm wondering if the oven temperature may have been a bit low or perhaps the loaf came out of the oven too soon. It can however dip a bit as it cools and it is supposed to be a nicely sticky loaf... Hope this helps...👋
@@MargaretsMakeandBakeI think you might be right. I put a thermometer in my oven and it was nowhere near the temperature that I had set it to. I made some scones to test it and they came out fine, so I'll have another go at the malt loaf soon. Thanks for the reply.
🤞 Let me know how it goes...👋
Lovely this Margaret I even used Welsh tea , it’s how I remember Bara Brith tasting when I was a child
Welsh tea.... It must have been real good then. Thanks for stopping by to leave a comment...👍
I made this. It's much better than soreen in the store. Tastes even better if left for 2 or 3 days if you can stand the wait. 😂
It does indeed...😊👍
Thanks for this tip!
Happy to help!...👍
@@MargaretsMakeandBake I used this tip today! It works... thanks again 😊
@@mariannel6560 👍
Can you make your recipe link clickable
Wish I could. CZcams stopped links from shorts a little while ago but I will try to dm it to you🤞
That didn't work but if you search on CZcams for "Margarets Portuguese Custard Tarts" the full video should come up. The recipe is in the description below it. Thanks for watching...👍
@@MargaretsMakeandBake …thanks for trying. Happy cooking 😀
Can i use them for cotton candy
I've not tried that, but would love to see how it turned out...😊
Do we needed to keep this in freezer or outside???
I keep mine in the kitchen on a shelf. ..👍
were is the recipe ?
Hi, It's below the video in the description...
Have I missed the oven temp, thanks Margaret😊
Hi, The full recipe and the oven temperature are in the description below the video... Enjoy...👋 220°C for 10 mins or until golden brown...
Thanks Margaret, I managed to make some earlier & they were delicous 👍💯🤗
I love Baklava! Though I pronounce it Bak-lava not Bak-lAava! Hope you'll post soon Margaret, always you're fan ❤
Me too, it's so sweet and sticky! Thanks for your kind words... Taking a break right now from posting. I'll see what this year brings...👋
In refrigerator or outside
I keep mine on a shelf in the kitchen...
oups no sugar house..cross finger as i.ll use honey!! Meryy Christmas all...xxx n
I see no reason why that wouldn't work in this recipe... Looking forward to hearing how it comes out...👍