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Rowan Claughton

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Welcome back to Baking on a Budget, the series where I create easy recipes that won’t break the bank but taste incredible✨ For the sixth episode, we have a one bowl, air fryer banana bread with chocolate 🍰 The whole loaf costs under a fiver to make and it’s so moist and packed with chocolate, perfect to make with the kids (or just you!) The full recipe is below x #budget #baking #airfryer #easybaking #bananabreadrecipe Ingredients: 210g margarine 100g light brown sugar 110g caster sugar 3 medium ripe bananas 1 tsp vanilla extract 3 large eggs 210g self raising flour 1 1/2 tsp baking powder 200g dark chocolate, chopped Method: 1. In a large bowl, mash the bananas until smooth before adding the sugar, vanilla, eggs and margarine. Beat until combined before adding the flour and baking powder. Combine and stir through the chopped chocolate: 2. Line a 2lb loaf tin with parchment and add the batter. Bake in the air fryer at 150c for 60 minutes. Leave to cool before slicing and serving!
ad I personally agree with summer baking when a fan is nearby and a cold drink is to hand so these Lemon, Thyme & Blueberry Cupcakes are going to be the perfect weekend bake for you all☀️🫐🍋 Made using @cotswoldflour Fine Cake Flour, these are GLORIOUS and the thyme adds such a unique flavour to an already delish bake✨p.s it’s National Cream Day too! The full recipe is below x #easyrecipes #baking #lemoncupcakes #heatwave #cupcakes Ingredients: For the cupcakes: 225g unsalted butter, softened 225g caster sugar 4 large eggs Zest 1 lemon 1 ½ tsp lemon extract 225g Mathews Cotswold Fine Cake Flour 1 ¼ tsp baking powder 2 tbsp thyme, finely chopped For the blueberry compote: 300g blueberries 175g caster sugar Juice 1 lemon 1 tbsp cornflour 1 tbsp water For the Swiss meringue buttercream: 4 large egg whites 300g caster sugar 375g unsalted butter, softened 1 tsp lemon extract To decorate: 75g lemon curd Sprigs of thyme, chopped Julienned lemon peel Method: 1. Preheat the oven to 160c fan and line a 12 hole cupcake tin with large cupcake cases. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs and beat between each addition, followed by the lemon zest and extract. Sift in the flour, baking powder and thyme & beat to combine. Scoop the mixture evenly into the cases and bake for 24 minutes. 2. Meanwhile, make the blueberry compote. In a large pan, add the blueberries, sugar and lemon juice and bring to a simmer over a medium heat for five minutes. Allow the fruit to soften before mixing the cornflour with the water and adding to the mixture. Cook for a further few minutes before leaving to cool. 3. Next, make the Swiss meringue buttercream. Whisk the egg whites with the sugar and place over a Bain-marie. Stir until all the sugar has dissolved before transferring to a stand mixer and beating until thickened and cooled somewhat, about 5 minutes. Add the butter a little at a time until incorporated. Add the lemon extract and set aside. 4. Make holes in the cupcakes and fill with the blueberry compote. Pipe over the buttercream and make a well on the top. Spoon in more compote. Finish with the thyme sprigs and lemon
The heatwave has arrived and summer is here which means these lemon and passionfruit cookies need to be top of your list of things to make this summer season☀️✨🍋 They’re light, crisp on the outside and filled with a passionfruit curd for the ultimate sweet treat! The full recipe is below x #cookies #cookierecipe #passionfruit #lemoncookies #bakingideas Ingredients: 90g unsalted butter, melted 210g caster sugar 2 large eggs Zest 1 lemon 255g sifted plain flour 1 tsp baking powder 1 tsp lemon extract 200g icing sugar, to coat For the curd: 5 passion fruits, hulled Juice 3 lemons 100ml water 160g caster sugar 20g cornflour 40g unsalted butter Method: 1. In a large bowl mix the butter, sugar and eggs until combined before adding the flour, baking powder, lemon zest & extract. Form a dough and refrigerate for an hour. 2. Once firm, roll into equal size balls and place onto a baking tray before chilling again. You can put them in the freezer if soft. Once solid, roll in icing sugar and place onto a baking tray, with space enough for them to spread. Using a tbsp measure, make holes into the cookies for your coulis later. Bake for 15 minutes at 160c. Whilst still warm, compress any spread middles with the measure again. Leave to cool completely. 3. In a saucepan, add the passion fruit, lemon juice, sugar, water and cornflour and stir to combine. Place over a medium heat and whisk until thick and glossy. Add the butter and stir through before leaving to cool. 4. Fill the cookies with the curd and enjoy!
Welcome back to Baking on a Budget, the series where I create easy recipes that won’t break the bank but taste just as delicious ✨ For the fifth episode, we have the traditional school cake, made in an Air fryer! 🍰 Using a simple sponge recipe, we’ve turned a popular childhood bake into a budget friendly classic and it is so delicious and so simple to do. The full recipe is below x #baking #budget #cakerecipes #easybaking #airfryer Ingredients: 250g unsalted butter, softened 250g caster sugar 1 tsp vanilla extract 4 medium eggs 250g self raising flour 1 tsp baking powder 200g icing sugar 1-2 tbsp water Sprinkles Method: 1. Line a 9” square cake tin with parchment paper and preheat the Airfryer to 160c (or 170c oven). In a large bowl, mix the butter, sugar & vanilla extract until combined before adding the eggs and mixing. Add the flour and baking powder and combine. Bake for 25 minutes. 2. Mix the icing sugar with the water and cover the cooled cake. Add the sprinkles, let the icing set and slice into 9. Enjoy!

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