Easy Hot Cross Buns

Yes, More Easter Baking from me. Here is my very first attempt at "Hot Cross Buns".
There was no "mixed spice" in my cupboard as Mary Berry suggested to use.
So, I just made up my own "mixed spice" with what I had in the cupboard.
I also found out I had run out of plain flower to make the "cross" decoration. So, instead, I used icing to make the cross.
Result? Surprisingly, the smell of "hot cross buns" came from the oven.
Obviously, these are not text book Hot Cross Buns, but I'm a happy bunny. :)

Ingredients

• 250g strong white flour
  
• 20g caster sugar
• 7g easy-action yeast
• ¼ tsp salt
• 1 egg
• 50g unsalted butter softened or low-fat spread
• 80ml milk
• zest of 1 orange
• 50g sultanas
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• a pinch of ground coriander

Method

1. Put all the ingredients, apart from the sultanas, in a bowl and mix together with an electric whisk with dough hooks for about 5 minutes until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky. 
2. Cover the bowl with cling film and leave the dough in a warm place until it doubles in size. 
   
3. Knock down the air and mix in the sultanas and orange zest with your hands with some oil.
4. Shape the dough and place it in the baking tray and bake in a preheated oven (140c fan) for 10 minutes.
5. Turn down the temperature of the oven to 120c and bake for another 20 minutes.
6. Take the bread from the oven and cool for a few minutes. Then brush with syrup (some sugar and water). Decorate with icing.

Gingerbread Miffy

Happy Easter, Everyone. 

I know chocolate eggs are the usual Easter treat, but how about these gingerbread Miffy biscuits?

Great wee pressie for Miffy lovers. :) 

Ingredients

• 350g (12oz) plain flour 
  
• 1tsp bicarbonate of soda
• 2tsp ground ginger
• 1tsp ground cinnamon
• 125g (4oz) butter, cubed
• 175g (6oz) light muscovado sugar
• 1 egg
• 4Tbsp golden syrup

 Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line two baking trays with nonstick baking paper. In a food processor, mix the flour, bicarbonate of soda, ginger and cinnamon. Add the butter and pulse until it has been incorporated. Add the sugar and pulse a further 3-4 times.
2. In a bowl, put the dry ingredients in a mixing bowl and rub in the butter with your fingers. Mix in the remaining ingredients with a wooden spoon, before bringing the gingerbread dough together by hand together the egg and golden syrup with a fork. (Alternatively put all the ingredients into the food processor and whizz until the mixture comes together in sticky clumps.) Shape the dough into a ball and wrap in clingfilm; chill for 30 minutes.
3. On a large sheet of lightly floured, nonstick baking paper, roll out half the dough to roughly the thickness of a pound coin. Using a biscuit cutter, (I found a Miffy biscuit cutter on eBay) stamp out some shapes. Arrange on one of the prepared trays and bake for 10-12 minutes, until golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Easter Lemon Cake

One of my favourite lemon drizzle cakes dressed for Easter.

Ingredients 

• 225g/8oz butter (or low-fat spread if you prefer), softened
• 225g/8oz caster sugar

• 225g/8oz self raising flour, sifted 
• 1 tsp baking powder
• zest of 1 lemon
• 4 medium size eggs

      For the drizzle topping

• juice of 1 lemon
• 85g caster sugar

 Method

1. Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and line with baking parchment.
2. Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg - this will prevent curdling.
3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50 mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
4. Squeeze the lemon juice, then sieve to remove the bits. Use the fine skewer to prick the cake all over, pour over the syrup, then sprinkle over the sugar before removing the cake from the tin. Serve in wedges.

You could decorate the cake with icing (icing sugar and lemon juice) and chocolate mini-eggs for Easter. 

Easy Brioche with leftover egg yolks

How to use up leftover egg yolks after making pavlova or meringue is an issue.

So, here is another idea for using up the egg yolks.

I had 3 egg yolks left over so I used these 3 egg yolks instead of 1 whole egg in a recipe for sweet dough.

The result was surprisingly good. The bread turned out very soft, fluffy and yet moist.

It was a bit like Panetone or Brioche.

Handling the sweet dough was tricky as it was a very wet dough and stuck to my hands.

Unfortunately, I don't have one of those fancy stand mixers but I just have a good old hand mixer.

Recently, I discovered that the "dough hooks" which came with the hand mixer can do the same job as the stand mixer. I've been using my very basic hand mixer for a long time, but I have never used the "dough hooks" until I discovered they were actually for dough.

Anyway, kneading sweet dough has became a doddle. 

Ingredients

• 250g strong white flour
  
• 20g caster sugar
• 7g easy-action yeast
• ¼ tsp salt
• 3 egg yolks
• 50g unsalted butter softened or low-fat spread
• 80ml milk
• zest of 1 lemon
• 50g raisins

Method

1. Put all the ingredients, apart from the raisins, in a bowl and mix together with an electric whisk with dough hooks for about 5 minutes until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky.
   
2. Cover the bowl with cling film and leave the dough in a warm place until it doubles in size.
3. Knock down the air and mix in the raisins with your hands with some oil.
4. Shape the dough and place it in the baking tray and bake in a preheated oven (140c fan) for 10 minutes.
5. Turn down the temperature of the oven to 120c and bake for another 20 minutes.
6. Take the bread from the oven and cool for a few minutes. Then decorate with icing.

No Waste Pavlova with Lemon Curd

Pavlova is a great dessert to impress guests though it's very easy to make and prepare in advance.

So, I often make it for a dinner party.

The problem is what to do with the leftover egg yolks. Custard? Mayonnaise?  

Tada! This recipe solves the problem, as you can make the lemon curd for the pavlova itself.

The tangy lemony flavour works very well with the sweet meringue. It's very refreshing. :)  

Ingredients

For the pavlova base

• 2 tsp cornflour

• 2 tsp white wine vinegar

• 1 tsp vanilla extract

• 4 medium free range eggs, at room temperature
• 200g caster sugar

For the Lemon Curd

• 4 egg yolks

• 130g caster sugar
• 60g unsalted butter

• 2 tsp grated lemon zest 
• 100ml lemon juice (appox. 3 lemons) 

Method for Pavlova base

1. Preheat the oven to 140°C (fan).
2. Line a baking sheet with non-stick baking parchment, cutting it to fit. Using a cake tin or plate as a template, draw a 23cm diameter circle on the parchment with a pencil.

3. Place the cornflour, vinegar and vanilla extract in a small bowl and blend with a teaspoon until smooth.
4. Separate the eggs one at a time, taking care not to include any yolks with the whites.
5. As each egg is separated, tip the white into the large mixing bowl.
 Whisk the egg whites until they are stiff enough to hold their shape.
6. Whisk in the sugar a tablespoonful at a time, adding a little of the cornflour mixture each time.
7. When all the sugar and cornflour has been added, the consistency of the mixture will be thick and marshmallowy.

8. Using the spatula, turn the meringue mixture onto the baking sheet. Spread it to the marked line, then swirl with the spatula, making a slight indentation in the centre for the filling.
9. When the Pavlova is ready to bake, turn the temperature down to 120°C and bake it for 1 hour. Then turn the oven off and leave the pavlova base to cool completely in the oven.

Method for Lemon Curd

1. Whisk egg yolks and sugar until well combined but not frothy.
2. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.
3. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).
4. As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to a sterilised jar and seal if you do not use all the lemon curd for the pavlova.

Pour the Crème fraiche on top of the Pavlova and drizzle the lemon curd.

Classic Carrot Cake

It's good to have a classic recipe which you can rely on and "almost" guarantees that everybody loves it.  

This is my humble simple carrot cake. The main ingredients weigh 6 oz (175g) so it's very easy to remember. 

This is nothing fancy, but it always makes me feel cosy. It's a cake, but with vegetables in it, so I don't feel so guilty........... am I totally wrong? 

Ah, by the way, this recipe has slightly less fat than conventional carrot cake recipes.  

6 oz Carrot Cake

Ingredients

• 6oz (175g) brown soft sugar
• 6oz (175g) self-raising flour
• 6oz (175g) grated carrot

• 150ml sunflower oil
• 100g sultanas
• 3 large eggs
• 1 tsp baking-powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• grated zest of 1 large orange

• 175g icing sugar
• 1-2 Tbsp orange juice or lemon juice

Method

1. Preheat the oven to 180C/fan 160C.
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4. Pour the mixture into the prepared loaf tin and bake for 50 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.