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Sweet things

  1. 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 ... Read more...
  2. 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 ... Read more...
  3. 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 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... Read more...
  4. 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 enough to fill the shells of our Madeleine trays. I've used some Fiori di Sicilia instead of the orange blossom water suggested, which gives the ... Read more...
  5. 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 ... Read more...
  6. Recipe: Malted Caramel Slices

    Recipe: Malted Caramel Slices Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just overwhelmingly sweet and flavourless. Not so with these! A staff member at Muntons called Patsy gave me a recipe to try using their Spraymalt (dried malt extract, DME) in place of some of the sugar in the traditional recipe, in both the base and the caramel. What a ... Read more...
  7. Recipe: Instant Cranberry & Orange Mincemeat

    Recipe: Instant Cranberry & Orange Mincemeat Christmas can be a really busy time, and I’m always grateful for any ideas that help me get everything done without too many late nights or tantrums. So while in a perfect world, we might all be stirring our mincemeat together during November, the truth is we sometimes put things off until the last minute. So here’s a recipe for a really delicious mincemeat that doesn’t have to be made weeks... Read more...
  8. Recipe: Malted Sourdough Apple Crumble Muffins

    Recipe: Malted Sourdough Apple Crumble Muffins If you have a glut of apples - either from a tree in your garden or from a bargain spotted in the supermarket - here's a delightful way to use some of them up. These apple crumble muffins are deliciously aromatic, with raisins, cinnamon and that wonderful treacle back note from the dark brown sugar, but it’s the malt combined with unrefreshed sourdough starter that I think really sets them apart... Read more...
  9. Recipe: Sourdough Scotch Pancakes

    Recipe: Sourdough Scotch Pancakes I am asked now and then what to do with the stuff that is normally discarded when refreshing sourdough starter. Some people seem to get quite anxious about throwing away a mixture of just flour and water, even when they can't use it up in bread making. Here's one suggestion. I use Type "0" flour in this recipe, simply because it gives a slightly finer texture to the pancakes, but any low gluten ... Read more...
  10. Recipe: Marvellous Malt Loaf

    Recipe: Marvellous Malt Loaf I've always loved malt loaf: the bought stuff, but only because I've never been able to make one that comes close to that moist malty consistency that just needs some butter on it for a delicious snack.... Until now! With help from our friends at Muntons, we've got an easy recipe that makes a marvellous malt loaf. The secret to the rich, malty flavour and colour is to use a little roasted barley ... Read more...

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