RECIPES

Mmmmm...
                                           

1 MARCH 2014

MAPLE SYRUP AND DARK CHOCOLATE GRANOLA

Happy March everyone! The sun is shining in Birmingham and it finally feels like Spring has arrived.    As the weather warms up it's time to ditch the porridge that's been warming you up on the frosty winter mornings and try something a little more summery. How about my recipe for homemade crunchy nut, maple syrup and dark chocolate granola?

Using only natural sugars, this recipe is wholesome and sweet, and a little more guilt free than your shop-bought alternatives. Win-win!

To make, simply combine the ingredients (minus the chocolate chips) below in a mixing bowl and spread out on a baking tray. Bake in the oven at 165 degrees Celsius, stirring occasionally, for around 30 - 40 minutes until golden brown in colour. Leave to cool completely and then add the chocolate. Store in an airtight container and serve with natural or greek yogurt.

INGREDIENTS:

2 cups rolled oats
1/4 cup pecans/walnuts
1/4 cup almonds, halved
1/4 cup hazelnuts, halved
1/4 cup desiccated coconut
1/4 cup maple syrup
1/4 cup runny honey
1/2 - 1tsp cinnamon (to taste)
1 tbsp good quality dark chocolate chips, chopped

23 JANUARY 2014

BUTTERMILK BISCUITS

A few days ago I stumbled across this gorgeous recipe from Smitten Kitchen, and thought it would be perfect for my Sunday breakfast. These little American classics are light and buttery, sort of like traditional English scones. You can make them sweet like these ones, or omit the sugar and have them with savoury toppings like eggs and bacon, or cheese - be adventurous and enjoy!

INGREDIENTS: (makes 12 small biscuits)

280g plain flour
125g chilled unsalted butter
175ml buttermilk
1-2 tbsp caster sugar
3/4 tsp salt
3/4 tsp bicarbonate of soda
1 tbsp baking powder

METHOD:

Pre-heat your oven to 200 degrees Celsius. Put all the dry ingredients (flour, sugar, salt, bicarbonate of soda and baking powder) into a large bowl and mix. Cut the butter into small chunks and rub into the flour with your fingertips until the mixture looks like breadcrumbs.

Add the buttermilk and bring together with your hands. The mixture will form sticky clumps before holding its shape. Knead gently until the mixture has formed a dough.

Turn the dough out onto a lightly floured surface and pat down until the dough is roughly 1/2 inch thick. Using a 2 inch cutter, cut out 12 rounds and place on a baking tray lined with baking paper. Bake for 12 minutes until golden brown.

If you don't want to bake all of your biscuits straight away, you can freeze them. Just wrap them individually in cling film once cut, and pop them in the freezer until you need them. They can be baked from frozen, but might just need a couple of extra minutes baking time.

                                                                                    

9 FEBRUARY 2014

BLUEBERRY PANCAKES

It's the last day of the weekend again, boo! What better day then to have some pancakes for breakfast? Once again, Elise Bauer from Simply Recipes has been my saviour, providing this delicious recipe for wonderfully fluffy, American buttermilk pancakes. Thanks, Elise! 

To show you just how simple they are to make, here's the ones I made this morning, mmmm. Enjoy your sunday, everyone!

                                                                                    

27 JANUARY 2013

FRENCH TOAST

I skipped lazy Sunday this week and decided to do lazy Monday instead. A very much spontaneous use of my remaining annual leave had me sleeping soundly rather than dragging myself out of bed at 6am this morning. With the extra time on my hands I thought I'd have something a bit different for breakfast. It's been a long time since I've had French toast - cinnamony and indulgent, this recipe for French toast is the perfect lazy morning treat. Enjoy!

INGREDIENTS: (serves 2)

4 slices of white bread (crusty bread works best)

1 large egg

2-3 tablespoons of full fat milk

1/2 teaspoon cinnamon

Maple syrup to taste

1 banana (optional)

METHOD:

Whisk together the egg, milk and cinnamon in a shallow bowl until fully combined. Coat either side of each slice of bread by dipping it in the mixture. 

Melt a knob of butter in a frying pan or griddle pan. Fry your bread until golden brown on both sides. Serve with fresh sliced banana and a drizzle of maple syrup.

                                                                                         

19 JANUARY 2013

CROISSANTS

Fruit and veg and healthy grains might do you good, but so does a little bit of what you fancy, and after the week I've had I fancy some croissants. Warm, buttery, homemade croissants. Plain or filled with chocolate or jam, these traditional french breakfast pastries are divine. So, if you're feeling like a little treat, why not have a go at making some of these beauties. 

This recipe is from Paul Hollywood's, How to Bake.

INGREDIENTS:

500g strong white bread flour
300g chilled unsalted butter
300ml cool water
10g salt
10g fast action yeast
80g caster sugar
1 medium egg

METHOD:

Put the flour in a large mixing bowl with a dough hook attached. Add the sugar and salt to one side of the bowl and the yeast to the other. Pour in the water and mix on a slow speed for 2 minutes, and then on a medium speed for approximately 6 minutes.

Pour the thick, sticky dough onto a lightly floured surface and shape into a ball. Put into a clean plastic bag and chill in the fridge for an hour.

Tip the dough onto a lightly floured surface and roll into a rectangle roughly 20cm x 60cm. Flour the butter on both sides and bash with a rolling pin until big enough to cover two thirds of the dough. Fold over the uncovered third of the dough leaving half of the butter exposed. Trim off the exposed half of the butter without cutting the dough underneath and place on top of the folded dough. Fold the newly exposed dough over the butter. You should now have a little dough and butter tower - dough, butter, dough, butter, dough. Pinch the sides to seal the butter. Lightly flour and place back in the plastic bag to chill in the fridge for another hour.

Remove the dough from the bag and place on a lightly floured surface with the narrower end facing you. Roll out into a long rectangle and fold the top third of the dough down towards the centre. Fold the bottom third of the dough up over the throe you just folded - this is called one turn. Place bag in the bag and chill in the fridge for a further hour. Repeat this process twice more and leave the dough in the fridge overnight, or for at least 8 hours.

Roll the dough out on a lightly floured surface until it is roughly a 30cm x 42cm rectangle. Cut the rectangle in half lengthways (you should have 2 rectangles 42cm x 15cm). Now cut 6 triangles from each rectangle - each needs to be roughly 12cm across the base and15cm high from base to tip.

Roll each triangle tightly from base to tip. If you want to add a filling, place it on the triangle of dough before rolling. Put you rolled croissants onto prepared baking trays, cover with cling film or a clean plastic bag, and leave to prove at room temperature until doubled in size. This should take 2 to 3 hours.

Pre-heat your oven to 200 degrees celsius. Make an egg wash with an egg and a pinch of salt and brush over the croissants. Bake int he oven for approximately 15 - 20 minutes or until golden brown.  Serve warm and enjoy!

NOTE: Chocolate croissants are wonderful glazed with apricot jam and spindled with flaked almonds. Otherwise, these are beautiful filled with cheese and tomato and cracked black pepper. 

LOVE | Hannah

                                                        

2 JANUARY 2013

HOMEMADE MUESLI

In the aftermath of a gluttonous Christmas I thought I would start you off with a deliciously guilt-free recipe. Get your mornings off to a healthy start with this scrummy homemade muesli. 

INGREDIENTS:

for the muesli...

2 cups / 90g porridge oats

1/4 cup / 40g hazelnuts (halved)

1/4 cup / 40g mixed sunflower and pumpkin seeds

1/4 cup / 20g flaked almonds

1/3 cup / 80g raisins

1/3 cup / 80g dried apricots chopped

to serve...

a handful of fresh berries

natural yoghurt

METHOD:

1. Put one cup of oats in a frying pan and cook on a medium heat until lightly toasted. Leave to cool.
2. Once cool, combine the toasted oats with the un-taosted oats and all the other ingredients. Store in an airtight container or jar. 
3. When you're ready to enjoy, serve with natural yoghurt and a handful of fresh berries.

                                                                                                

22 DECEMBER 2013

MINCE PIES

Time for another classic Christmas recipe: mine pies. I must admit that I never really liked these as a child, but these days I can't get enough of those buttery little pastry parcels bursting with the flavours of Christmas! Shop bought mince pies are a firm favourite at this time of year, but I prefer to make my own. Here's the recipe I use so you can have a go yourself. The pastry recipe is by Paul Hollywood, from his book (my bible) How to Bake. The filling is my own creation.

INGREDIENTS: (makes 10-12 mince pies depending on the size of your cutters)

for the pastry...

165g plain flour (plus extra for dusting)

120g chilled unsalted butter, cubed

55g caster sugar 

25g ground almonds

1 medium egg

for the filling...

12 heaped tsp of mincemeat filling

1-2 tsp of brandy

finely grated rind of one orange

1/2 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

METHOD:

1. Pre-heat your oven to 200^oC. In a large bowl combine the flour, ground almonds and butter and rub together with your fingertips until the mixture resembles breadcrumbs.
2. Add the sugar to the crumb-like mixture and stir until evenly combined. Crack the egg into a separate bowl and whisk. Add to the mixture and combine with your hand until it forms a thick dough. (I find that adding the whole egg makes this dough a little too sticky - 3/4 is usually sufficient, and the remaining 1/4 can be used with a splash of milk as an eggwash just before your pies go into the oven).
3. Tip your dough onto a lightly floured surface and knead gently, forming the dough into a ball. Do not overwork or the dough will become elastic. Flatten your ball of pastry and cover in clingfilm before putting it in the fridge for at least 20 minutes.
4. Whilst your pastry is chilling, combine the mincemeat and brandy in a bowl and leave to one side until your pastry is ready to use.
5. On a lightly floured surface, roll out your pastry until it is roughly 2-3 mm thick. Cut out 24 circles: 12 with an 8cm cutter and 12 with a 7cm cutter. 
6. Place the larger circles of pastry in a cupcake tray and fill with the mincemeat and brandy mixture. Sprinkle each with a pinch of orange rind, cinnamon and nutmeg.
7. Brush the edges of the smaller pastry circles with the remaining egg and place on top of each open pie. Press the edges of the pastry together with your fingertip and prick a hole in the top of each pie. Brush each pie with the remaining eggwash and bake for 20 minutes, or until golden brown in colour.
8. Once baked, remove from the oven and leave to cool on a wire rack. When completely cool, dust with caster sugar. Enjoy with a steaming hot cup of tea, or eggnog - I'm not fussy!

                                                                                                                                  

19 DECEMBER 2013

GINGERBREAD

I love Christmas! And Christmas just isn't Christmas without gingerbread. I have only made this once before, but I didn't like the taste of it. I used dark brown muscovado sugar and a combination of treacle and golden syrup, which ended up tasting too much of molasses and the ginger flavour was virtually lost. So, this time round I eliminated the treacle and added some stem ginger to ramp up the gingery-ness. The result was amazing, and so different from my original batch. Have a go at this recipe, I promise you won't be disappointed. You might be a few pounds heavier though - this stuff is addictive!!

INGREDIENTS: (makes enough for the gingerbread house above)

for the gingerbread...

180g unsalted butter

500g plain flour

165g dark brown muscovado sugar

300g golden syrup

1/2 tsp bicarbonate of soda

1 tbsp ground ginger

1 medium piece of stem ginger (in syrup) grated 

for the royal icing...

250g icing sugar

1 large eggwhite

1 tsp cream of tartar

optional, but recommended...

sweeties for decoration!

METHOD:

1. Pre-heat your oven to 170^oC. Melt the butter in a large pan, and when completely melted, remove from the heat and stir in the sugar and golden syrup.
2. Gradually stir in the flour, bicarbonate of soda, and both types of ginger into the butter, sugar and syrup mixture until it forms a thick dough.
3. Turn the dough out onto greaseproof paper and roll out until about 5mm thick. 
4. You can choose now to cut your gingerbread into whatever shapes you like. You can opt for traditional cutter shapes, or festive ones, it's up to you. To make a gingerbread house you may want to buy a set of cutters - the ones I used are from Lakeland but have been discontinued. Boo! You might be able to get them from ebay though (wink, wink) http://www.ebay.co.uk/bhp/gingerbread-house-cutter.
5. Transfer your gingerbread shapes to a baking sheet (keep them on the paper you rolled them on, if you try to lift them from the paper they will stretch out of shape - nightmare!). Bake for 20-25 minutes until firm and leave to cool on a wire rack. The gingerbread will harden as it cools.
6. If you're opting for a gingerbread house, you'll need to make royal icing. You can also use this on gingerbread biscuits, but it's perfect cement for building a house Combine the cream of tartar and icing sugar in a medium bowl and add the egg white. Whisk with and electric mixer until a thick paste is formed. Spoon into a piping bag ready for piping onto your cooled gingerbread.
7. When building a house, start with the side and end walls, finishing with the roof and decorative parts. Always make sure to ice the house to the board you are building on for essential stability. Finish by decorating with sweets and a dusting of icing sugar.
8. Enjoy your gingerbread. This is essential. Please don't just build a house to look at it, this gingerbread is so much more amazing when eaten, especially with tea or warm eggnog, mmmmmmm. 

                                                                                                                                                                   

17 NOVEMBER 2013

LEMON DRIZZLE CAKE

I'm a bit embarrassed to say that, even though I adore baking, I have never made a lemon drizzle cake before. So, this weekend I broke my lemon drizzle virginity with Paul Hollywood's gorgeous recipe from his book How to Bake. 

INGREDIENTS:

For the cake...

75g unsalted butter

125g caster sugar

150g self raising flour

2 medium eggs

2 1/2 tbsp whole milk

1 tbsp lemon curd

1 tsp baking powder

For the syrup...

2 tbsp granulated sugar

Juice and finely grated zest of 1 lemon

METHOD

1. Pre-heat your oven to 180^oC and line a 1kg loaf tin with baking parchment - you may want to butter the tin before doing this.
2. Cream together the butter and caster sugar until completely combined. Beat, either with and electric whisk or by hand, until very light and fluffy - this can take up to 10 minutes, but believe me, it's worth it!
3. Gradually add the eggs, flour, baking powder, lemon curd and milk and beat thoroughly until combined. Pour into your prepared tin, and bake for 40-45 minutes.
4. Meanwhile, combine the granulated sugar, lemon zest and lemon juice. When your cake is baked, remove from the oven and pour the lemon syrup over the cake whilst still hot. Leave to cool completely before serving.

                                                                                                                                                                   

28 OCTOBER 2013

CHOCOLATE ORANGE CUPCAKES

Who doesn't love chocolate orange? Here's a fabulous recipe which makes the most of this yummy flavour combination. The recipe is all my own, so please let me know what you think! 

INGREDIENTS:

Makes 6 large cupcakes.

For the cupcakes...

125g unsalted butter, softened

110g self raising flour

125g caster sugar

2 large eggs

15g cocoa powder (sifted)

1 level tsp baking powder

1 tsp orange essence

Zest of 1/2 an orange

Dark chocolate chips

6 tsp marmalade

A pinch of salt

For the buttercream...

125g unsalted butter, softened

10g cocoa powder (sifted)

100g icing sugar (sifted)

Zest of 1/2 an orange

White chocolate chips

METHOD FOR THE CUPCAKES:

1. Pre-heat your oven to 180^oC and line a muffin tin with 6 large cupcake or muffin cases.
2. In a large mixing bowl combine the butter and sugar until smooth and creamy. Add the eggs one at a time and beat well until combined.
3. Gradually add the flour, salt and baking powder, mixing until smooth.
4. Put half of the mixture in a separate mixing bowl and add the cocoa powder and chocolate chips to one half and the orange essence and zest to the other. You might want to add a little milk to the chocolate mixture if it becomes too stiff.
5. Spoon your mixture into the cupcakes cases alternating between chocolate and orange to produce a marbled effect. Start by filling the cases one third of the way, then add a teaspoon of marmalade. Finish by filling with cake mixture until the cases are roughly two thirds full.
6. Bake in the over for around 15-20 minutes until the cakes spring back when prodded. Remove from the oven and leave to cool on a wire rack.

METHOD FOR THE BUTTERCREAM:

1. In a large mixing bowl, combine the softened butter and sifted cocoa and icing sugar until smooth.
2. Add the orange zest and a little of the freshly squeezed orange juice to taste.
3. Put into a piping bag and pipe onto the cooled cakes.
4. Top with a sprinkling of orange zest and some white chocolate chips. 

                                                                                                                                  

17 OCTOBER 2013

GINGERBREAD

I have never made gingerbread before, so I was quite surprised when I came to make some last weekend. It's a rather strange recipe, to put it rather crudely! But, followed correctly, it produces beautiful, authentic gingerbread that's good enough for Christmas - or any other time for that matter... 

INGREDIENTS:

Makes enough for a gingerbread house (or about 20 large biscuits)

For the gingerbread...

180g butter

125g dark brown muscovado sugar

100g treacle

200g golden syrup

500g plain flour

1/4 tsp salt

1-2 tbsp ground ginger (depending on how gingery you like it)

1/2 tsp bicarbonate of soda

For the icing...

250g icing sugar

1tsp cream of tartar

1 large egg white

METHOD FOR THE GINGERBREAD:

1. Preheat you oven to 170^oC.
2. Melt the butter in a large pan. Once melted add the sugar and syrups and stir thoroughly - don't worry, it won't completely combine. 
3. Combine all the dry ingredients in a large bowl and gradually add to the butter, sugar and syrup mixture until completely combined and you have a stiff dough.
4. Turn the dough out onto a surface lined with baking paper, and roll out with a rolling pin until about 1/2cm thick.
5. Flour you cutters and carefully cut your gingerbread cookies.
6. Gently transfer to a baking sheet lined with baking paper (or you can just use the paper you rolled out on to prevent your cookies becoming misshapen in transit).
7. Bake for 20-25 minutes until firm, and lift onto a wire rack to cool.

METHOD FOR THE ICING:

1. Sift the icing sugar and cream of tartar into a medium-sized mixing bowl.
2. Add the egg yolk and whisk with an electric whisk until smooth and stiff (it's a good idea to cover the bowl with a tea-towel when whisking to prevent the sugar going everywhere!)
3. Spoon into a piping bag and pipe onto your cookies or house as desired.

TIP: You might want to decorate your gingerbread with sweets and treats for that extra-special touch. I used Cadbury's chocolate fingers and miniature marshmallows on my gingerbread house, but you can use anything you like - be adventurous! X

                                                                                                                                  

22 SEPTEMBER 2013

OAT & RAISIN BISCUITS

After this week's Great British Bake Off  I had biscuits on the brain! These oat and raisin biscuits are a firm favourite in my house, and a nice change from the usual chocolate chip variety.

I owe this gorgeous recipe to the lovely Deb at smittenkitchen.com, but the picture is of one of my own yummy biscuits!

INGREDIENTS:

Makes approximately 14 medium-sized biscuits

For the biscuits...

115g unsalted butter, softened

125g light brown muscovado sugar

1 large egg

90g plain flour

120g rolled oats (porridge oats)

120g raisins

65g walnuts (optional)

1/2 tsp cinnamon (be generous though!)

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

METHOD:

1. Preheat your oven to 180^oC and line two baking trays with grease-proof baking paper.
2. Cream together the butter and sugar until light and smooth.
3. Beat the egg into the mixture until completely combined and add the vanilla extract.
4. In a separate bowl mix together the flour, cinnamon, baking powder and salt. Gradually stir into the sugar & butter mixture until completely combined.
5. Stir in the oats, raisins and walnuts if you've decided to include them.
6. Now you're ready to shape your biscuits! I find the best way to do this is by using two dessert spoons (or table spoons if you want larger biscuits). Once you have scooped up all your mixture, put your un-baked biscuits in the fridge to chill for about 20 minutes - this gives a chewier texture once baked.
7. Once chilled, flatten your biscuits slightly with the back of a spoon and bake in the oven for approximately 12 minutes.

Enjoy! And let me know how you get on by leaving a comment. X

                                                                                                                                                                   

7 AUGUST 2013

ROSE & PISTACHIO CAKE

A taste of the Middle East, this delicate cake is unusual but delicious, and it's pretty too!

This recipe is adapted from www.jamieoliver.com, but the pictures are my own.

INGREDIENTS:

For the cake...
225g unsalted butter
225g caster sugar
2-3 tbsp rosewater (you can get this from the usual supermarkets)
4 eggs
225g self-raising flour
1 tsp baking powder
A pinch of salt

For the filling...
100g sugar
65g pistachios
80g butter
115g icing sugar
1 tsp rosewater

METHOD FOR THE CAKE

1. Preheat your oven to 180^oC and prepare two 20cm round cake tins by greasing and lining the bases. 
2. In a large mixing bowl, cream together the sugar and butter. TIP: make sure the butter is really soft if you are doing this by hand - it's a good idea to leave it out of the fridge for at least a couple of hours before making your cake. When creamed the butter and sugar should be light an fluffy and pale in colour. Now mix in the rose water.
3. Beat the eggs and gradually mix them into the creamed mixture.
4. Fold in the flour, baking powder and salt being careful not to over-mix, but ensuring all the flour is incorporated.
5. At this point you may need to add a splash of water to loosen the mixture which may have become quite thick. Carefully divide the mixture between your two prepared cake tins. TIP: try not to handle to the mixture too much - you may feel the urge to pat it down inside the tins to make it flat. DON'T as you may risk knocking the air out of it. You can gently push the mixture towards the edges of the tin, but when in the oven the mixture will naturally flatten and creep to the edges, so don't worry too much if your mixture struggles to reach the sides. Bake for 20-25 minutes until cooked through i.e. when poked with a skewer the skewer will come out clean.
6. When cooked, leave your cakes to cool for 5 minutes before turning them out onto a wire rack.  

METHOD FOR THE FILLING

1. Gently melt the sugar in a heavy-bottomed, non-stick pan over a medium heat. TIP: The first time I did this I burned the mixture because I used a small pan with a small surface area. Use a pan with a large bottom for a greater surface area so that the sugar melts evenly and doesn't burn before it caramelises. 
2. Whilst you are waiting for the sugar to melt, line a small baking tray with greaseproof paper and cover evenly with the pistachios.
3. When the sugar is a rich amber colour pour quickly and carefully over the pistachios. WARNING: the caramel will be extremely hot so be careful not to splash any - I don;t want any burnt fingers on my conscience!
4. Cream the butter and icing sugar together until completely incorporated - you can do this by hand or with a mixer. Add a splash of rose water and stir in. Taste and add a little more if needed.
5. Once the pistachio brittle has cooled and completely set, bash it into small pieces with a rolling pin.
6. Place one of your cakes on a board and spread with a layer of the rose buttercream. Sprinkle this with half of the pistachio brittle. Top with the second cake and spread the remaining buttercream on top. Scatter with the rest of the brittle. Et voilà! 

FINAL TIP: You can't have cake without tea (them's the rules). Try this cake with an Asian-inspired tea like Darjeeling, or something clean and fragrant like Jasmine. X

                                                                                                                                  

20 JULY 2013

GOATS CHEESE, PROSCIUTTO & WARM PEACH SALAD

This is without a doubt one of the most delicious salads I have ever eaten. I'm not normally one for salads, but in this 30 degree I'm finding myself craving fresh flavours rather than carby comfort food. So, my boyfriend and I scoured Sainsbury's for ingredients and came up with this creation. 

It's so simple to make: just top washed sweet spinach with steamed asparagus tips, strips of torn prosciutto, crumbled goats cheese and peach slices warmed under the grill. Finish with a drizzle of olive oil and balsamic vinegar, and a dusting of black pepper and pine nuts. Yum! X.  

                                                                                                                                                                   

9 MAY 2013

RED VELVET CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

It's about time I shared the recipe I use for one of my all time favourite foods: Red Velvet Cake. It's soooo good, you just have to try it!

This recipe is adapted from one I found on allrecipes.co.uk.

INGREDIENTS:

For the cake...

• 250g softened, unsalted butter
• 600g caster sugar
• 6 eggs
• 2 tablespoons red food colouring
• 3 tablespoons best quality cocoa powder
• 375g plain flour
• 250ml buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon bicarbonate of soda
• 1 tablespoon vinegar

For the white chocolate cream cheese frosting...

• 400g cream cheese
• 350g white chocolate
• 250g softened, unsalted butter
• 
  

METHOD:

1. Pre-heat your oven to 170^oC and line three 20cm round cake tins.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. TIP: If you're making the full recipe this will take quite a while with just a wooden spoon. I suggest that you make sure your butter is very soft and use a mixer to save your triceps!
3. Add the eggs one at a time making sure to beat thoroughly after each one.
4. In a separate bowl, mix together the cocoa powder and food colouring and add to your cake mixture. Stir in until you have an even-coloured, smooth mixture.
5. Add a little flour and buttermilk alternately until it is all flour and buttermilk are completely combined.
6. Stir in the salt and vanilla extract.
7. Mix together the bicarbonate of soda and vinegar in a separate bowl and add to the mixture immediately. TIP: The mixture will effervesce very rapidly so take care not to spill any. Stir in gently being careful not to over-mix. 
8. Split the mixture between three 20cm round tins and bake in the oven for approximately 25 minutes. TIP: You can do this recipe in two tins if you don't have three, but if you do you will need to adjust your cooking time to around 45 minutes. You could also make them into cupcakes which would take about 15-20 minutes. 
9. Whilst your cakes are cooling melt the white chocolate using a bain marie. Leave to cool until luke warm.
10. Meanwhile, beat together the butter reserved for your frosting and the cream cheese until light and fluffy with no lumps.
11. Stir in the melted chocolate until completely combined. 
12. Slather this delicious frosting all over one flat surface of one of your cakes. Place your second cake on top and slather with more frosting. Top with your final cake and spread the remaining frosting on top. 

                                                                                                                                                                   

31 MARCH 2013

HOT CROSS BUNS

This recipe is adapted from Paul Hollywood's book How To Bake.

INGREDIENTS:

For the buns...

500g of strong white bread flower (and extra for dusting)

10g of salt

75g of caster sugar

10g of fast action yeast

40g of softened, unsalted butter

2 medium eggs, beaten

120ml of full-fat milk, warmed

120ml of cool water

150g of sultanas

80g of chopped mixed peel

Finely grated zest of 2 oranges

1 dessert apple, diced

2 tsp of ground cinnamon

For the crosses...

75g of plain flour

75ml of water

For the glaze...

75g of apricot jam

METHOD:

1. Place the bread flour in a large bowl and add the yeast to one side and the salt and sugar to the other. Add the butter, eggs, milk and half of the water and use your hands to stir the mixture together. If required, add the remaining water until everything in the bowl has come together into a dough. TIP: When I did this the mixture became very wet and sticky - I was a bit gung-ho with the water and added a bit too much. You want the dough to be soft but not soggy at this stage so you can knead it without it sticking to your surface too much.
2. Tip your ball of dough onto a lightly floured surface and begin kneading. Do this for about 5-10 minutes. TIP: as my dough was so sticky, I kneaded for a bit longer than this, re-dusting my surface with flour several times. Your dough should start to feel soft and silky. When it reaches this stage place it in a large, lightly oiled bowl, cover and leave to prove for at least an hour until it has doubled in size. This may take longer than an hour which is absolutely fine.
3. Once doubled in size, tip your dough back on to your lightly floured surface. Cover with the peel, sultanas, apple, orange zest and cinnamon, and knead until everything is evenly distributed throughout the dough. Put back in your mixing bowl, cover and leave to prove for another hour.
4. After an hour tip your fruity dough on to a lightly floured surface and repeatedly fold until all the air has been knocked out. Divide the dough into twelve even pieces and rolls into balls. Place each ball onto a baking sheet which has been lined with baking parchment.Try to space them evenly so that the have room to rise. Cover the baking sheet with cling film or a see through plastic bag and leave to prove for a final hour. The buns will be ready if they spring back quickly when prodded lightly. 
5. After about 40 minutes pre-heat your oven to 220^oC.
6. When the shaped dough has finished rising, prepare the mixture for the crosses by mixing the flour and water together into a paste. Put into a piping bag and, using a fine, round nozzle, pipe the mixture onto the buns. 
7. Put the buns into your pre-heated oven and bake for approximately 20 minutes or until golden brown in colour. Whilst your buns are baking, heat the apricot jam with a splash of water to form the glaze.
8. When your buns are done, take them out of the oven and place on a wire cooling rack. Using a pastry brush (or other similar culinary brush), glaze the top of your buns with the apricot jam et voila! Hot cross buns!