Recipes

Get one of our very sturdy finger roll tins, known as a USA Pans, Finger roll, Hot Dog, Bun tin, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter. Makes ten large finger rollsMethod Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the ... Read more

A very simple, utterly delicious rich mocha chocolate cake with a great coffee flavour thanks to Brazier's Altitude House Blend coffee, and an intense chocolate flavour. I've baked this in our Chicago Metallic Unglazed Professional Sponge Cake Tin (20cm/8-inch diameter), especially good as it's 5cm (2 inches) deep so it can bake a generous thick layer of cake easily.Method Line the base of a deep ... Read more

I’m always looking for ways to create Easter bakes that are big on flavour and a joy to eat but are a little healthier at the same time. Hot Cross Buns traditionally have added sugar but as dried fruit are intensely sweet, so you don’t need any extra. The dates in particular give a warm rich sugar hit. I’ve lived in various African countries and finding butter was often an issue. ... Read more

A baba is a small bread-like dessert "cake" that is soaked in a lightly flavoured sugar syrup, and served cold or at room temperature with big spoonful of slightly sweetened cream and a slosh of rum that gives it its name. As desserts go it’s very simple and unfussy, yet for people like myself who love it we class it as one of the classics of French patisserie. Under the hood this is based ... Read more

Quick to make, dairy-free and utterly rich, dark and delicious, this pound-cake style banana cake uses stoneground wholemeal rye flour and roasted barley malt flour to give a hearty texture and flavour. You can swap the walnuts for pecans if you like, or leave them out. Keeps very well, and freezes perfectly either as a whole cake or sliced. I've baked this in our BakeryBits Traditional 2lb or ... Read more

For some bakers this loaf is considered the King of Sourdough as it has a reputation for both an amazing flavour (which it does) and a complexity in getting it right. It has an intense sourdough tang to it, perfect when paired with strong-flavoured foods like pickled herrings or blue cheese. Though my favourite way of eating it is toasted and buttered with Seville marmalade. Using what’s ... Read more

Make great coffee an extra special event with this butter-rich cake flavoured with freshly-brewed Brazier’s filter coffee. It’s a straightforward cake to make and bake, and whether you ice it with a vanilla or coffee buttercream – or follow our lead and ice it with both – it will absolutely keep you buzzing with pride. Top it with some crushed toasted hazelnuts and shards ... Read more

There are several ways we can help the relief effort to support the Ukrainians who are fleeing the war in their country, as well as those staying at home to defend it. We also need to remember the many Ukrainian people working to bake and provide food for their communities, keeping everyday supplies flowing, even while missiles are firing above them... At BakeryBits, we’ve worked with companies ... Read more

Slightly more complex than grilled cheese on toast but in its own way equally delicious. There used to be many different sorts of rarebits, you sometimes see them spelled as "rabbits" – an English rarebit would be made with good red wine – and they somewhat grew out of the traditions of 19th century gentleman’s clubs. Wales was renowned back then for toasted cheese on toast ... Read more

Barley was one of the more common grains used in baking in Wales, less so in England, and its beautiful flavour and colour of the milled grain is almost forgotten. Barley is much more typical in baking when it’s sprouted and malted, and we have a great range of BakeryBits malted barley that gives loaves a great rise and flavour. There are two ways you can use barley flour in a recipe like ... Read more

This is essentially a great delicious hummus (though the word hummus strictly means chick pea), reminiscent of the flavoured varieties I’ve eaten in Beirut. Here I’ve used beetroot but I’ve also tasted it with pumpkin, sweet potato, and even one made with sorrel-like leaves known as fresh Lebanese Za’atar (the same name but different to the popular dry seed mixture). The ... Read more

These crisp vegetable cakes are flavoured with dill, lemon and onion are a great substitute if you’re looking for an alternative to crab or fishcakes. The texture is light and delicate, with a crisp outside. Roll them in some breadcrumbs so they shallow-fry without sticking: perhaps even your own home-made breadcrumbs from your baking. Serve these with a dollop of tartar sauce on our soft ... Read more

Fresh carrot juice gives these buns a rich golden colour, extra flavour, and sweetness, and helps to keep them soft for several days. You could use other vegetable juices here, like tomato, beetroot, or a mixture, and a home-juicing machine makes this very easy. Otherwise, you can often buy fresh vegetable juices at the supermarket. But the heart of these delicious buns is the flours used, and a ... Read more

Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat. The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold ... Read more

Such a great flavour, and relatively easy to make once you get the hang of folding flour into a very aerated whisked egg. What the semolina does is absorb moisture from the mix during baking which means they dry very quickly in the oven. This makes them perfect for soaking up liquids, from the fruit and jelly in a classic trifle to the coffee in our Tiramisu recipe. Here I’ve added nutmeg to ... Read more

Tiramisu is the most famous Italian dessert, and such a classic I only wanted to enhance it gently. Great coffee, like BakeryBits range of Brazier's Coffee, has many complex flavours depending on the region it’s grown in, the bean varieties used, different altitudes and climates, farming methods, roasting techniques, so many factors. And one flavour I taste in some is a maltiness, so I ... Read more

Ok, here’s the lowdown on getting great bread from Emmer or Einkorn flours, the heritage grains that have an undeserved reputation for being tricky souls that won’t behave themselves. In truth, we bakers are the problem when it comes to unusual ingredients. We have a tendency to obsessively search out these curious flours, then complain to the moon and back when they don’t behave like ... Read more

A rich, soft, spiced traybake that is absolutely packed with stoneground flour, rolled oats, and shreds of marmalade peel. It’s also not too sweet so perfect for a mid-morning slice of ginger cake. The combination of stoneground rye flour with wholemeal wheat flour, and just a little roller-milled white flour, gives you the perfect balance between a flavour-rich cake as well as a light delicate ... Read more