Archive for the ‘Mixed spice’ Category

Hot cross buns.. one a penny two a penny

Friday, March 8th, 2013

Raisins

It’s time to start perfecting these little babies ahead of big weekend (well the season is so short…) 

3 tsp fast action dry yeast
80g butter
75g caster sugar
300ml milk
600g plain flour
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp salt
220g mixed dried fruit
1 egg

paste
50g plain flour
3 tbsp water

glaze
2 tbsp caster sugar
1 tbsp water

Gently melt butter then add 1 tbsp milk, 1 tsp sugar and the yeast.  Leave to prove for 10 mins.

Put all the dry ingredients into a bowl. Whisk the egg into the milk and add the yeast mixture, then stir into the dry ingredients.  Tip onto a floured surface and knead into a smooth and elastic dough (for around 10 mins). 

Place it back in the bowl and cover with cling film and leave the dough in a warm place for an hour.

Preheat the oven to 200c.  Tip out the dough again and knead well to knock out the air.  Cut into 20 pieces and roll into balls.  Grease an oven tray and place them on it in a circular shape with the balls almost touching.  Stand in a warm place for 20 mins to rise.

Make the flour paste in a bowl, place in a piping bag and pipe crosses into the buns.  Bake for 15 mins or until hollow when tapped.

Heat the sugar and water over a low heat until boiling.  Transfer the buns onto a wire rack and brush the tops with the glaze.

Posted in Butter, Cinnamon, Dried Mixed Fruit, Egg, Flour, Milk, Mixed spice, Recipe, Salt, Sugar, Yeast | Comments Closed

Carrot Cup Cakes

Wednesday, November 7th, 2012

Bunch of carrots
1 cup vegetable oil
1 cup muscovado sugar
3 eggs
3 cups coarsely grated carrot – about 6 medium ones
1 cup chopped walnuts
2 1/2 cups self raising flour
1/2 tsp bicarb of soda
2 tsp mixed spice
cupcake/muffin cases

for the topping

30g butter
80g cream cheese
1 tsp grated lemon rind
1 1/2 cups icing sugar

to decorate (if you fancy)
green food colouring
orange food colouring
100g marzipan

Preheat oven to 180c. Place carrots and nuts in a large bowl.

Blend oil, sugar and eggs together (I use one of those stick blenders).  Mix into carrot and nut mixture, then stir in all the other ingredients.

Spoon into cupcake/muffin cases. Bake for around 25mins until a skewer comes out clean. Cool on a wire rack.

Mix together topping.  Colour half marzipan green and half orange and make miniature carrots to decorate your cakes.

When the carrot cakes are cool, either freeze as they are and decorate on another occasion, or top generously with the frosting and decorate with a marzipan carrot.

Posted in Butter, Cake, Carrot, Cream cheese, Egg, Flour, Lemon, Marzipan, Mixed spice, Sugar, Vegetarian, Walnuts | Comments Closed

Quick tea: Bara Brith & Coconut Bread

Sunday, February 21st, 2010

Dried mixed fruitDried coconut

Two very quick breads with the same method.  Both lovely toasted or fresh, spread with some salty butter.

Bara Brith
10 oz mixed fruit
2/3 pint black tea
2 eggs
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp mixed spice

Coconut Bread
8 oz dessicated coconut
2/3 pint milk
2 eggs
2 oz caster sugar
6 oz wholemeal SR flour
6 oz white SR flour
1/2 tsp baking powder
1 tsp cinnamon

Method for either
Before you go to bed, soak the fruit in the tea (or the coconut in the milk).  Line a 2lb tin with baking paper.

Next morning, heat the oven to 170 c.  Check the soaked mixture, you should have at least a little liquid on top of the fruit.  If it has all completely absorbed, add a little more liquid. 

Mix the eggs into the fruit (or coconut) then add the rest of the dry ingredients, mixing well.  The mixture should have a dropping consistency (plop off the spoon) and not be too thick, nor too runny (you’ll end up with either a dry or a soggy loaf).  Adjust accordingly with liquid/flour.

Spoon into the loaf tin and smooth the top.  Bake for 50mins then turn the oven off and leave for a further 10 mins.  Remove from the oven and leave to cool for at least 10 mins before cutting.

These are fantastic for tea, elevenses, breakfast, late night snacks and lunch boxes!  Both are delicious toasted and spread with salty butter.  The brith goes very well with slices of cheddar.

Posted in Bread, Brunch, Cinnamon, Coconut, Eggs, Milk, Mixed fruit, Mixed spice, Recipe, Snack, Tea, Toddler, Vegetarian, Weaning, White flour, Wholemeal flour | No Comments »