Get baking in your motorhome or caravan with three easy recipes

If you're heading out on your first motorhome, campervan, caravan or park home holiday of the year, mark the occasion with a tasty baked treat to enjoy while you're away.

Our sister title, Cake Decoration & Sugarcraft, has suggested some easy recipes to bake whilst away in your 'van — these are recipes that need minimal ingredients, minimal equipment, and won't leave your motorhome or caravan covered in flour and icing sugar!

Apple and yoghurt scones

By Valerie Hedgethorne

This apple and yoghurt scones recipe is a yummy treat for all the family – perfect with a cuppa or as part of your afternoon tea spread. Who doesn’t love a freshly baked scone? These apple and yoghurt scones are particularly light and with the addition of apple and spices, they’re a nice change from the usual ones.

You will need

Equipment

• Baking tray
• 7cm (3in) cutter
• Sieve
• Mixing bowl
• Rolling pin

Ingredients

• 1 Cox’s eating apple (or similar)
• 175g (6oz) plain flour
• 1 ½ level teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• ½ teaspoon cinnamon
• 1 ½ oz margarine
• 1 ½ oz caster sugar
• 25g (1oz) sultanas
• 100ml (4fl oz) natural yoghurt

Method

1. Grease the baking tray
2. Heat the oven to Gas 6/200°C/400°F
3. Peel and core the apple and cut it into small pieces
4. Sieve together the flour, raising agents and cinnamon. Rub in the margarine, stir in the sugar and sultanas
5. Mix with the yoghurt to make a soft dough. Add a little more yoghurt if necessary
6. Knead lightly and roll out on a floured surface to about 2.5cm (1in) depth. Re-roll and cut out more scones
7. Place on the baking tray and bake for approximately 20 minutes or until golden brown
8. When cold, slice in half and serve buttered.

Fudgy chocolate brownies 

An easy recipe by Jacqui Kelly for delicious fudgy chocolate brownies every time.

You will need:

Equipment

• Medium bowl
• Large bowl
• Small saucepan
• Tray bake tin
• Sieve
• Whisk/electric mixer

Ingredients

• 185g unsalted butter
• 185g quality dark chocolate
• 50g white chocolate or chocolate drops
• 50g milk chocolate or chocolate drops
• 85g plain flour
• 40g really good cocoa powder
• 3 large eggs
• 275g golden caster sugar

Method

1. Turn the oven on to fan 180°C/160°C fan/gas mark 4
2. Cube 185g unsalted butter into smallish blocks and place into a medium bowl
3. Break-up 185g quality dark chocolate into small pieces and add into the bowl
4. Fill a small saucepan a quarter full with hot water then place the bowl on top so it rests on the edge of the pan, without touching the water. This makes a bain-marie
5. Place over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, loosely cover the bowl with cling film and put in the microwave for approximately two minutes on high. Leave the melted mixture to cool to room temperature
6. While waiting, line a tray bake or Swiss roll tin approximately 20cm x 23cm.
7. Next sieve 85g plain flour and 40g really good cocoa powder together over a medium bowl to combine and remove any lumps
8. Dice 50g white chocolate and 50g milk chocolate into small chunks on a chopping board – or use chocolate drops/buttons
9. Break 3 large eggs into a large bowl and add 275g golden caster sugar
10. Using a mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy – it will become very pale and double in size
11. Now pour the cooled chocolate mixture over the sugar and egg mix and gently fold together in a figure of eight motion until combined fully but without losing too much volume
12. Very gently resift the flour and cocoa powder mix into this bowl and again fold in gently – keep going until it looks very fudgy and sticky. Try not to over-mix.
13. And finally, add in the white and milk chocolate chunks/drops/buttons until they’re dotted throughout. Mix gently to disburse through the batter
14. Scrape the mixture into your lined tin and spread evenly. Place on the middle shelf of your preheated oven and bake for approximately 25 minutes, pull the tin out and give it a wiggle – you don’t want any wobbling! It should look shiny and flaky and the sides should just begin to come away from the tin
15. Remove from the oven and place tin and contents on a wire cooling tray until cool.

Your Ultimate Tea Cake Recipe

You will need:

 Equipment

• 900g/2lb loaf tin
• baking parchment

Ingredients

• 2 x tea bags (Earl Grey or Rooibos)
• 125 golden caster sugar or light muscovado (Billingtons)
• 300g mixed dried fruit
• 100g dried cranberries
• 1 x large egg, beaten
• 225g self-raising flour
• zest and juice of one unwaxed lemon
• unsalted butter for the tins and to serve

Method

1. The day before you bake, pour 300ml of boiling water over your tea bags to infuse in a heat-proof bowl. Leave to brew for five minutes before removing bags. Stir in the sugar until dissolved. Add your fruits and leave to soak for at least twelve hours
2. The next day, preheat oven to 180°C/ 160°C fan/ gas mark 4 and line your loaf tin after greasing with a little butter
3. Add the egg, flour, lemon zest and juice to the fruit mix and stir to combine. Pour into the prepared tin
4. Bake for one hour or until a skewer when inserted, comes away clean. Leave to cool in the tin
5. If you want an extra layer of flavour, make a little glace icing with some more lightly brewed tea, lemon zest and icing sugar then drizzle across the loaf.

Get more delicious recipes like this and all the cake decoration inspiration and advice you could hope for with Cake Decoration & Sugarcraft magazine!

Love baking? Cake Decoration & Sugarcraft is also bringing you its first-ever virtual event on August 1, 2020, packed with video tutorials, expert advice, competitions and lots more!

Whether you enjoy baking and cake decorating… or just eating cake (count us in!), there’s something for everyone – and it’s FREE!

Click here for more information about Cake Decoration & Sugarcraft's virtual event.