Sweet Recipes

Sweet Recipes

  1. Flower Pot Brioche

    Flower Pot Brioche
    Not everyone has a fluted brioche mould, but most can beg or borrow a couple of terracotta pots when making a first attempt at this soft-hearted bread that is fragrant with butter – the flute shape of a flower pot is just the job. Tips for success: this is not a recipe to attempt without a stand mixer or very...
  2. Key Lime Pie, courtesy Hummingbird Bakery Cookbook

    Key Lime Pie, courtesy Hummingbird Bakery Cookbook
    We don’t use any food colouring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie (see pages 81–82). 8 egg yolks 2 x 397g tins condensed milk Freshly squeezed juice and grated zest of...
  3. Traditional Brownie, courtesy Hummingbird Bakery Cookbook

    Traditional Brownie, courtesy Hummingbird Bakery Cookbook
    Traditional brownies must be chewy, chocolatey and dense. Many other brownie recipes seen outside the USA are not really brownies! We don’t put nuts in this traditional recipe, but you can add walnuts or pecan nuts if you like. These brownies are so popular in London, we sell several trays every day. For chocolate overload, you can put chocolate chips...
  4. Sour Cherry and Fennel Muffins Recipe

    Sour Cherry and Fennel Muffins Recipe
    These fast, easy, (and large) muffins are a delight.  They are sweet, moist and slightly tart with the sour cherries but any similar fruit such as cranberries would do.  They can be thrown together in minutes, and the fennel sugar gives them a super crunchy topping.  To be fair I was time-pushed today as my children are on their Easter...
  5. Chocolate Sticks Recipe

    Chocolate Sticks Recipe
    Recipe Courtesy Jane Mason The Book of Buns Buy The Book In my first book there is a description of a bread safari in the Western Cape. One of the amazing bakeries in that lovely region of the world is De Oude Bank Bakkerij in Stellenbosch. The bread is fantastic and these chocolate sticks are super fantastic. I have made...
  6. Vanessa’s Easy Colomba Pasquale

    Vanessa’s Easy Colomba Pasquale
    Forget Easter eggs this year and treat everyone to a Fresh Pasquale di Colombo.  This is a simple 3 hour recipe for a Colomba Pasquale that really is rich and light. Made with butter and eggs and a good high protein Manitoba flour, it has all the texture you would expect from a traditional Italian festival cake and has a...
  7. Blueberry & Buckwheat Pancakes

    Blueberry & Buckwheat Pancakes
    It’s pancakes week on Tuesday February 17th this year and I always ask myself why it is that we only make pancakes once a year? They are simple nutritious and taste amazing.  In fact pancakes should really be made once a week ... not once a year. This pancake recipe is especially for all those people out there that just...
  8. Valentine Fair chocolate shortbread hearts

    Valentine Fair chocolate shortbread hearts
    A recipe from Vanessa Kimbell This love-heart shortbread is easy to make and good to eat, because behind the buttery crunch it also has an intense, sophisticated chocolate flavour. These biscuits say, “I love you. I love you enough to make you something delicious and I love you so much that I chose ingredients that considered our world and our future.” Continue reading →
  9. Marzipan & Orange Mince Pies

    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 nigh To catch it From him, who all alone sits there, Having his eyes still in his ear, And a deal of nightly fear To watch it.   Robert Herrick (1591-1674)   Makes: 12 Prep time: 30 minutes Cooking time: 20 minutes Suitable for freezing?: Yes For the sweet pastry: 250g 00 flour, plus extra for rolling pinch of sea salt 50g Fairtrade icing sugar 125g unsalted butter (cold), plus extra for greasing the tin 2 free range medium egg yolks, beaten 1 tsp Arancio extra Calabria orange essence up to 30g ice-cold water For the Frangipane: 100g unsalted butter, chopped (room temperature) 100g Fairtrade caster sugar 100g ground almonds 3 – 4 drops Amaretto di Saronno Lazzaroni bitter almond essential oil 2 free range eggs 50g plain flour 1 tsp baking powder For the filling: 440g Instant Cranberry & Orange Mincemeat *See recipe 120g marzipan divided into 10g discs 30g flaked almonds Brandy Butter 250g unsalted butter, softened but not liquid 250g Fairtrade icing sugar 2 tsp Ndali Fairtrade vanilla powder about 100 – 150 ml brandy 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 marzipan and orange mince pies, made with sweet all-butter shortcrust pastry. They really are that good.  There is a natural synergy between almonds and oranges, but mixed with warm spices and a touch of vanilla there is magic to be found. Continue reading →
  10. Instant Cranberry & Orange Mincemeat

    Instant Cranberry & Orange Mincemeat
    Makes 2 x 440g jars Prep time 15 minutes Cooking time 15 minutes Ingredients 200g soft brown sugar 200ml dark rum 300g fresh cranberries 170g sour cherries 200g mixed currants and raisins 130g candied orange peel 30g peeled, very finely grated fresh ginger 1 tsp Fairtrade ground nutmeg 1 tsp Fairtrade ground cinnamon 1 tsp Ndali Fairtrade vanilla powder 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 in advance… you can even keep the ingredients in the store cupboard as an insurance policy against the mince pies all running out on Christmas Eve. Mincemeat is a peculiarly English invention. In the Middle Ages, our ancestors didn’t have our inhibitions about mixing meat, dried fruit and spices together, and the use of expensive imported ingredients meant you could demonstrate your wealth (and not as is sometimes suggested, cover up the flavour of rotting meat!). Then, as merchants travelled farther afield, they discovered new and exotic ingredients such as sugar, aromatic spices and citrus fruit.  As sugar became cheaper, mincemeat became less a savoury dinner course, and more a sweet end to the meal, and by the 1840s, Eliza Acton is writing a mincemeat recipe where the only meat is beef suet. Continue reading →