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This club is centrally based in York and is run by Club Mods Holly and Deborah.
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March 'Tea and Biscuits' Recipes
March 15, 2018 at 4:12 pm #112367
Hi all, I hope those who joined us last night haven’t got the post-Betty’s blues too bad! What an amazing night it was.
If you would like to post your recipes here that would be great, they were all absolute belters so it would be great for us to share – it will also give those of you couldn’t make it an idea of what you missed!
I will start off with a link to my Oreo cake. I reduced the ingredients by 10%, and used three 7″ tins, and it was still quite a big cake.
March 18, 2018 at 7:51 pm #112517
- This topic was modified 3 months ago by Deborah Senior.
Peanut Butter Jammie Dodger cake
4 tbsp smooth peanut butter
4 large eggs
250g golden caster sugar
175g pot natural yogurt
250g self-raising flour
1 tsp baking powder
600g icing sugar
300g smooth peanut butter
100ml double cream
100g dark chocolate, broken into small pieces.
150ml double cream
1tbsp golden syrup (helps keep it glossy and prevent splitting)
Honey roast peanuts
Cookies (I made mine – see link at bottom of page – but not essential)
Preheat oven to 180C.
Cream the butter and sugar, then add the peanut butter and beat.
Add the eggs one by one, beating in between, and add 1tbsp flour with the last one to prevent curdling.
Add the yoghurt and beat briefly.
Fold in the flour and baking powder.
Split the mix between three 8″ baking tins and bake for 25-35mins.
Cool in the tin, then turn out.
Meanwhile, make the icing by beating the butter until light and creamy. Beat in the icing sugar in three stages.
Add the peanut butter and mix until smooth.
Add a pinch of salt and the cream, and mix again until smooth.
Put one sponge on a cake board and cover with icing.
Repeat with the other sponges to make a three-tier cake.
Cover the outside with a crumb coat and chill for 20 mins.
Meanwhile, make the ganache by heating the cream until just boiling, then pouring over the chocolate and syrup.
Leave for 5-10 mins, then stir carefully until smooth and glossy. Set aside to cool.
Ice the outside of the cake and smooth down.
Mix the remaining icing with half of the ganache.
Pipe stars of ganache/icing round the edge of the cake, leaving a gap between each one.
Mix the remaining ganache with the remaining ganache/icing mix.
Pipe more stars to fill the gaps, creating a two-tone effect.
Decorate with crushed up honey roast peanuts, jammie dodgers and cookies.
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