Yorkshire Puddings

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There’s nothing quite so comforting as a good old fashioned home made Yorkshire pudding 🙂 (particularly in this horrible rainy weather!) This recipe is Jamie Oliver’s and ever since I found it I have always made my own from scratch. They are super easy to make so long as you stick to the three golden rules:

  1. Whack your oven up to its highest temperature to pre-heat the muffin tray and whilst they are cooking.
  2. Use vegetable or sun flower oil – NOT OLIVE OIL!
  3. Whatever you do…no matter how curious you are…DO NOT OPEN THE OVEN until the 10 minutes cooking time is up

If you follow these golden rules you will always have giant Yorkshire puds which are fluffy on the inside and crispy on the outside – delicious smothered in gravy!

When me and Tim were in New Zealand in 2011 we stayed with a lovely family in Havelock. They called Yorkshire puds Havelock dumplings and they were just as scrumptious as the English classic – so whatever you call them is fine … so long as you cook them from scratch! 🙂

Enjoy!

Holly xx

Ingredients:

  • vegetable oil
  • 2 large free-range eggs
  • 100 g plain flour
  • 100 ml milk
  • sea salt
  • freshly ground black pepper

Method:

1.  Preheat the oven to 225°C/425°F/gas 9.
2. Get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
5. Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments.
6. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.
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Mince Pies

Merry Christmas all! Well, it’s been a very long time since I’ve posted on here, but that’s not to say that I haven’t been baking – I just haven’t been uploading, so apologies for the long delay. For Christmas I decided to make Jamie Oliver’s Mince Pies which include TWO different types of pastry. I have to say I didn’t make the pastry as Christmas is always very busy – so shop bought was my method. But never the less – here is Jamie’s recipe for the most beautiful looking mince pies going – really yummy with a cup of tea and just the right size so you don’t fill up before the Christmas cheese board 🙂

Merry Christmas all – more recipes to come!

Holly xx

Ingredients:

  • 100 g good-quality mincemeat
  • 25 g dried cranberries or blueberries , chopped
  • 2 clementines , zest of
  • 1 splash sherry or brandy
  • flour , to dust
  • 250 g puff pastry
  • 1 pack filo pastry
  • 50 g butter , melted
  • 1 free-range egg , beaten
  • 50 g flaked almonds
  • icing sugar , to dust

Method:

1. Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.

2. Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.

3. Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.

4. Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.

5. Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.

 

Crumpies

Crumpies - a cross between crumpets and Yorkshire puddings :)

Crumpies – a cross between crumpets and Yorkshire puddings 🙂

Crumpies! What a wonderful creation – a cross between a Yorkshire pudding and a crumpet, perfect hot out of the oven with lots of butter and a cup of tea!

They are a Jamie Oliver recipe and are a lot easier to make than crumpets – so if you’re in a rush these are perfect.

Makes 12

Ingredients:

  • Vegetable oil for greasing
  • 500g strong bread flour
  • 1 tea spoon caster sugar
  • 7g sachet of yeast
  • A good pinch of bicarb
  • 2 tea spoon salt

Method:

  1. Preheat the oven 170C/Gas 3 and grease a muffin tray with veg oil
  2. Place all ingredients in a bowl and pour 600ml of tepid water into the mix, whisk until combined and leave for 10 minutes
  3. When batters thickened pour into muffin holes until the mixture reaches the top
  4. Bake for 35 minutes or until golden
  5. Enjoy with lots of butter 🙂

Enjoy and please share if you like the recipe or leave me a comment – I’d love to hear from you 🙂

Holly x

 

 

Hot Cross Buns

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Easter was wonderful – a 5 day weekend which meant lots of time for baking! I wanted to make some hot cross buns from scratch to see how easy they were to make and although I would say they are probably cheaper to buy a pack of six from the shops, once you’ve tried a home made batch you’ll taste the difference! So I had a look at a few recipes and after some deliberation I went for a Jamie Oliver recipe as they seemed the simplest for a first timer. I made two batches – one for my neighbours and one for our Easter Sunday dinner. I made a bread and butter hot cross pudding for pudding which was so yummy 🙂

So here is the recipe:

Ingredients:

  • 200 ml semi-skimmed milk
  • 55 g unsalted butter
  • 2 x 7 g sachet dried yeast
  • 455 g strong bread flour, plus extra for dusting
  • 1 teaspoon sea salt
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • ½ whole nutmeg
  • 55 g caster sugar
  • 2 pieces stem ginger
  • 1 large free range egg
  • 2 tablespoons plain flour
  • 55 g sultanas or raisins
  • 30 g dried cranberries
  • 2 tablespoons mixed peel
  • runny honey, to glaze

Method:
1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.

2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.

5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.

8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray.

10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.

11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown.

15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.

16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious

They really are so yummy straight from the oven or lightly toasted – give them a go, you won’t regret it 🙂

Holly x