How many people do you follow on Twitter and have never actually met in the flesh? If you’re anything like us, it’s probably in its hundreds. Blogger Stephanie Pomfrett has decided to put an end to that and is hosting the very first Brighton Bloggers Bash here at Super+Super.

Image from one of Stephanie's blogs... http://www.ladiesinmonochrome.co.uk/

A chance for local bloggers to come, have a cuppa and a slice of cake and do a bit of networking all at the same time. There will also be a raffle with lovely prizes from local craftys and businesses. The event will be on Saturday 9th June from 2-4pm so be sure to snap up your tickets here quick sharp! Hurrah!

A deliciously fruity take on a trad’ pud’ perfect for using up all those hot cross buns bought on special offer in a moment of madness! Very simple to prepare and amazing with ice cream.

You will need:

2 medium eggs
350 ml milk
4 Hot cross buns 1 tbsp brown sugar
Medium sized baking dish
Butter or marge
*ice cream to serve*

Slice your buns in half and butter. Now cut each half into two pieces (semi circle chunks) Start by lining the pieces around the edges of your dish and work your way inwards. Pack them closely but not too tightly, you need to leave room for your mixture to expand. Pre heat the oven at 160 oC.

Now pour your milk into a measuring jug, crack in two eggs and beat til combined.

Pour this mixture evenly over your neatly filled dish and let it sit for 5 mins to soak up the liquid.

Sprinkle with sugar and pop into the oven. Check it at 15 minutes. After 20-25 minute your pudding should have risen and be golden brown on top. Mmmmmmmmmmm. Ready!

Serve with ice cream. Go on.

Lime and Coconut Sponge Sandwich

If you are anything like us, you have eaten more sponge cakes than you have roast dinners. We decided it was high time to mix things up a bit so we decided to take a totally tropical take on the old classic. Baked to the sounds of Sam Cooke, this cake is definitely one for your recipe books.

Ingredients:

2 eggs

8 oz self raising flour

4 oz butter

4 oz caster sugar

grated rind of 1 lime

1 oz desicated coconut

semi skimmed milk to thin mix

Butter cream icing:

5oz margerine

16oz icing sugar

3 fl oz semi skimmed milk

half tsp vanilla

2 round cake tins

Butter to grease

NB: My general rule of thumb when baking a sponge is this….. weigh your eggs, and then use this measurement as a guide for your sugar and butter….

Recipe:

Pre heat your oven to 180 degrees

In a medium sized bowl, cream together butter and sugar with a metal spoon (or an electric hand whisk!)

Whisk the eggs in a glass. Now add a little egg, then a little flour and mix. Repeat this until both flour and egg are gone. Now stir in the cocnut and a little milk until the batter is smooth. Spoon half the batter into each of your pre greased tins….

Place in the oven and bake for 30 minute, or until your cakes are golden and cracked on top. (Pierce with a knife to check the sponge has cooked in the middle)

Turn both sponges out of the tins and leave to cool on a wire rack.

In a seperate bowl, mix together margerine, icing suger and 3 tbsp milk until smooth and light in colour.

Use half the icing to sandwich together the 2 cake halves by spreading it in a circular motion with a pallet knife. Spoon the rest into an icing bag and pipe on top. To finish sprinkle on the grated lime.

This cake will taste better after a day resting in an air tight tin…. if you can resist!