Monday, August 13, 2012

Baking with Declan

Hello everyone, it's lovely to be back! I've been keeping up with the Olympic events, but not much else, so let me know if I've missed any major happenings!

I thought that lots of my doggy pals (and possibly even putty tats) might like to try a  recipe I've come up with whilst on my short sabbatical... I've called it Fishy Fudge Cake.

To make it, you will need the following ingredients:

185g tin of tuna in brine (do not drain)
2 eggs
Flour - either wholemeal, or gluten and wheat  free depending on any allergy issues
Porridge oats
2 tsp dried parsley

Put the tuna, eggs and parsley in a large mixing bowl and beat with a hand-held electric mixer. 

We're not quite sure about the exact amounts of oats and flour (well done Mum....) but suggest adding a tablespoon of each and mixing. Keep adding in equal quantities until you have a thickish cake-like batter. Add a little water to thin if necessary.

Ooooh I could eat it right now......!

Heat oven to 180 degrees centigrade

Grease and line a cake tin - we used a 7 1/2" x 1 1/4" sandwich tin, but anything similar will do. 

Place the mixture in the cake tin and place in the oven for about 35 minutes

Gordon Ramsay would have a fit but it's too good to waste..hehe!

Hurry up and get it out of the tin Mum.....

Fishy Fudge Cake.....drool drool....

STOP teasing me Mum!

LET GO damn you!

Fine. I'll just eat your fingers as well...nom nom nom nom.......

Here are some additional ideas you might want to try out:

  • Use sardines in oil, brine or tomato sauce instead of tuna.
  • If your Mum or Dad has a strong stomach, use fresh liver, finely chopped in a food processor....!
  • Add a tablesoon of cod liver oil to the batter
  • If you like your treats really smelly add some freshly grated garlic!
  • Use rice flour instead. This is good for those with wheat / gluten allergies and tends to give a crunchier texture.