Sweet things

  1. Recipe: Mince pies with three-grain shortcrust

    Recipe: Mince pies with three-grain shortcrust BakeryBits is known the world over for making it easy to buy and enjoy excellent and unusual stoneground flours, heritage grains, as well as the finest roller-milled flours used by the best artisan bakers. So, we thought that this year our mince pies should continue that celebration and combine stone-milled flour – from one of our many great millers we stock, or out of your own Mockmill – with the finest white flour to produce what we think ... Read more...
  2. Recipe: Chestnut, Sourdough and Rum Christmas cake

    Recipe: Chestnut, Sourdough and Rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method On Stir-up Sunday place the prunes, raisins, ... Read more...
  3. Recipe: Christmas Chocolate & Cardamom Twist

    Recipe: Christmas Chocolate & Cardamom Twist I'm writing this in the run-up to Christmas, and if you're like me, you're probably wondering what to make beyond the usual mince pies and some fantastic loaves of bread: a big ol’ fruit cake, maybe, or a yule log? Perhaps you're also finding that it gets trickier every year to find the right gifts for the budding bakers in your family, or something to hint that you'd be more than happy to receive? Hoping to solve two problems in one go, I had... Read more...
  4. Recipe: Marzipan & Orange Mince Pies

    Recipe: Marzipan & Orange Mince Pies Come, guard this night the Christmas-Pie,That the thief, though ne'er so sly,With his flesh-hooks, don't come nighTo catch itFrom him, who all alone sits there,Having his eyes still in his ear,And a deal of nightly fearTo watch it. Robert Herrick (1591-1674)Though Herrick’s Christmas Pie was probably filled with meat and gravy, rather than mincemeat steeped in rum or brandy, I almost want to recommend that you similarly sit up to guard these ... Read more...
  5. Recipe: No Hassle Honey and Vanilla Ice Cream

    Recipe: No Hassle Honey and Vanilla Ice Cream When it's warm outside and the kids are off school, what better than an easy home-made ice cream? This is a no-hassle recipe, made with very few ingredients - no stabilisers, emulsifiers, vegetable oils or any of that nonsense commonly found in supermarket ices. There are 3 basic ingredients in real ice cream, the proportions of which can be varied to taste: butterfat from a dairy product such as double or single cream, milk or condensed milk ... Read more...
  6. Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig

    Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig Brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Rainbow Mix peel to take it further, and give a distinctly delicious orangey-citrus flavour. ... Read more...
  7. Recipe: Have You Tried Whoopie Pies?

    Recipe: Have You Tried Whoopie Pies? Whoopie pies had a moment of fame just when my book Short & Sweet was coming out, so I dedicated several pages to recipes for chocolate and vanilla versions, with maybe five or six other flavour variations as well: enough to stock a cake stall at the next village fete! If you want to try them all, you can buy the book HERE, but as a taster, this recipe which I wrote for Patrick at BakeryBits will show you how easy they are to make. If ... Read more...
  8. Recipe: Honey cake with fresh ginger and sourdough

    Recipe: Honey cake with fresh ginger and sourdough This recipe has grown out of one I wrote back in 1998 for my first book, “Baking with Passion”, where I was making a honey cake and wanted it to have a fresh bright ginger flavour. The bran-rich nuttiness of the Foricher’s Organic Farine Complète t150 Brun de Plaisir flour suits this cake to a tee and helps to make a mixture that's high in natural fructose and glucose more stable, as the bran soaks up the honey and moisture as it bakes; if... Read more...
  9. Recipe: All Butter Madeleines

    Recipe: All Butter Madeleines Madeleines are quick and easy to make sponge cakes, baked in a special tray that gives them their shell shape. Perfect when you can find a quiet 10 minutes with a mug of freshly ground coffee. The recipe here is based on one by Eric Lanlard, which makes just enough to fill the 16 shells of our Madeleine trays. I've used some Fiori di Sicilia instead of the orange blossom water suggested, which gives the cakes plenty of citrus fragrance.Method ... Read more...
  10. Recipe: Portuguese-Style Vanilla Custard Tarts

    Recipe: Portuguese-Style Vanilla Custard Tarts According to legend, during medieval times the convents of Portugal used large quantities of egg whites to starch clothes, such as the nuns' habits. With so many leftover egg yolks, bakeries nearby would buy them cheaply, to make Pastel de Nata – Portuguese custard tarts. Here we've used our exceptional BakeryBits Madagascan Whole Pod Vanilla Powder, giving a different flavour to the traditional cinnamon and lemon that Pastel de Nata contain, ... Read more...

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