I don’t actually think I can get enough of rhubarb. I bloomin’ love the stuff! The ancient plant in my garden is much happier this year than last year which means I have a small but steady supply of it too. This is a lovely […]
Maybe it’s this food blogging lark but my cupboards always seem to have packets of dried fruit, nuts and seeds in them with just a few spoonfuls left in each. Ordinarily I’d toss them into some granola but Mr C and I recently made a batch of butter which left us with a fair amount of buttermilk. Even after several pancake breakfasts and a plum cobbler there was still some residing in the fridge so I thought I’d kill two birds with one stone and make some lovely light fluffy scones and toss in all these odds and ends. They turned out beautifully and now I may just end up buying more seeds so that I can make them again!
500g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
100g of whatever dried fruit, nuts, seeds or chocolate chips you’ve got in your cupboards
a sprinkling of demerara sugar
Pre-heat the oven to 200°c and pop in a baking tray to warm up.
Sift together the flour and raising agents (I do this twice for extra lift). Whisk in the sugar and then lightly rub in the butter until the mixture looks like chunky breadcrumbs. Toss through the fruit/nuts/seeds and then use the buttermilk, adding a little at a time, to combine everything into a soft dough. Very briefly knead the dough and then pat it out to about one inch thick. Use a pastry cutter to stamp out the scones or just cut the dough into triangles.
Carefully retrieve your hot tray and cover it with a silicone sheet or some baking parchment. Place the scones on the tray and brush the tops with a little extra buttermilk before sprinkling them with sugar. Bake them for 15-20 minutes (depending on their size) before leaving them too cool a little on a wire rack.
I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned. That’s especially true of this recipe, which […]
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable! I’m quite different now and get positively excited about the first meal […]
Oops! Somehow another madeleine recipe has made it onto this blog… These are like my perfect Anglo-French treat. The floral earl grey tea goes really well with the sharp sweet raspberries and the little sponges have a wonderful melt-in-the-mouth texture. There may have been an incident where I ate one of these with a little clotted cream, you know, just for research purposes, and it was pretty darned delicious.
85g plain flour
1/2 tsp baking powder
pinch of salt
2 tbsp milk
2 tsp earl grey tea
punnet of fresh raspberries
Melt the butter and use a little of it to brush your madeleine tin. Dust the tin with a little flour too and shake out any excess. Put the tin in the fridge to chill. Set the remaining butter aside to cool.
Grind the tea a little in a pestle and mortar. Heat one tablespoon of the milk and steep the tea in this.
Beat the egg with the sugar until it is nicely thick, fluffy and pale in colour. Sift together the flour, baking powder and salt and then fold this into the egg mixture.
Mix the tea and the remaining milk into the butter and then stir this into the batter and let it stand in the fridge for at least 1 hour but longer if you want to.
Towards the end of the resting time pre-heat the oven to 220°c.
Spoon the batter into each of the little shell shaped cavities of the chilled madeleine tin. You don’t need to worry too much about spreading it out to fill them, the batter will do this of its own accord once it hits the heat of the oven. Gently press one or two raspberries into the top of each madeleine. Bake them for three minutes and then turn the oven down to 180°c and leave them for a further five minutes.
Once the little cakes have risen and become golden brown take them out of the oven and place the tray on a cooling rack for a few minutes. When they’ve cooled a bit you can carefully lift them out of the tin and allow to cool completely on the rack before sprinkling them with a little icing sugar. These are best eaten on the same day, whilst the outsides are still crisp.