Sweet Recipes

Sweet Recipes

  1. Hot-Cross Buns Phoenix Bakery Style

    Hot-Cross Buns Aidan Chapman of the Phoenix Bakery in Weymouth likes to do things properly and his annual two-week stint making 1000s of hot-cross buns is no exception. We chatted about them recently and he mentioned his frustration at not being able to get a really good non-chemical clove oil, the flavour that turns a fruit bun into a hot-cross bun (that, and the cross!). So, we decided to have some specially made containing nothing but clove essence suspended in sunflower oil. It is good stuff - and you don't need to use a lot. In return, Aidan generously parted with his special hot-cross bun recipe. Read More
  2. Colomba Pasquale - Easter Dove Cake

    Colomba Pasquale Colomba Pasquale is a soft, intensely orangey cake with an almond topping, used to celebrate Easter in Italy. It is a member of the panettone family baked in a stylised dove shape, made with almonds, candied peel and Veneziana essence. The cake is eaten when (in Italy) both oranges and almonds are in blossom, celebrating the promise of the crop to come. Read More
  3. Coffee and a Madeleine

    Madeleines Madeleines are a quick and easy egg sponges baked in a special tray that gives each cake a shell shape, perfect to accompany a quiet 10 minutes with freshly ground coffee, perhaps while contemplating diving into town for the next round of Christmas shopping. The recipe here is based on the Madeleine recipe in the new book, Home Bake 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. Read More
  4. Have You Tried Whoopie Pies?

    Whoopie Pies Have you tried them? Whoopie Pies are easy to make and very versatile, simply a pair of small sponge cakes glued together with a filling and, if desired, topping. Read More
  5. Soft Amaretti Cookies - A Child to Make and an Adult to Appreciate

    This recipe is thanks to Joanna at ZebBakes, in turn from Fig Jam and Lime Cordial and we used it to try out our new Amaretto di Saronno Lazzaroni essence. It is a really, really easy recipe to make - I got a four-year old to make them, although I confess to scoffing as many as I could get away with. This explains the rushed pic - these were not around long enough on Saturday night to get cold. Read More
  6. Malty Chocolate Fudge Bundt Cake

    A mouthful of a name, worth it though. A chocolate fudge cake made with the addition of some dried malt extract in place of some of the sugar and baked in a Bundt cake pan. Bundt cakes are becoming increasingly popular as even with no or minimal decoration, the finished cake looks great taking on the ring pattern of the mould and helping to ensure even cooking. The Bundt® pan was invented in the US in 1950 by Nordic Ware and by 1960 became the most popular cake pan in the US. Read More
  7. 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 sweet and rather tasteless. Not so with these! Muntons gave me a recipe to try using their Spraymalt (dried malt extract, DME) and malt extract in place of some of the sugars and golden syrup in the traditional recipe, in both the base and the caramel, from a staff member there called Patsy. What a transformation. The overtones of Ovaltine/Maltesers makes these really delicious with a much more complex flavour. It has been a job to keep them long enough to grab a photo. Read More