My Dad’s not been well recently, so he’s not as active in his garden as he once was. He rang me last week and asked if I wanted any fruit, and Sam and I popped in to see him and to perform a quick raid of his gorgeous fruit trees. There are so many plums on the tree they’re weighing down the branches (and the wasps are having a field day), so we picked a load of those and also a load of his apples – I’m not sure of the variety but they’re somewhere in between an eater and a cooker and make awesome crumble. Seeing as we’d picked some blackberries on our walk, I thought I’d make an apple, plum and blackberry crumble. Here’s how to recreate it:
This week’s Sunday baking is steering into uncharted territory for me. I make pizza all the time and have a tried and tested dough recipe that always turns out well, so when the lovely chaps at Beko asked if I’d create a pizza for them, I was really happy to give it a go. Turns out, though, that Beko were after something a bit different! They have a sweet pizza recipe page on their website and my challenge was to come up with a new sweet pizza creation.
Sweet pizza you say? CHALLENGE ACCEPTED!
So if you’re a regular reader (or you’ve just stopped by in search of pie recipes – in which case, welcome!), you’ll know that I’ve already published a step by step ‘how to make a pie‘ recipe. Do have a look at that one as it will give you invaluable tips on how to make pastry. This recipe kind of skips the basics, just because I don’t want to blab on and on about pastry (hey, it’s just pastry) and also because we’re now moving on to bigger, better, MORE EXCITING PIES!
Recently, a very nice lady called Laura sent me an email and asked me why my blog post in which I explain how to make Bourbon biscuits at home had disappeared. Did you know that I’ve been writing English Mum for nearly TEN YEARS? I know! It’s testament to the fact that I’ve got an awful lot to say for myself that I’ve never once run out of things to write about. You’ll be pleased to know that I’m exactly the same in real life and can never shut up there either. One of the problems with this terrible affliction is the strain on poor Andy the web designer’s servers. Ten year’s worth of waffle and pictures takes up a lot of room, so recently we took the tough decision to archive the first five years.
The thing I like most about baking hot cross buns is the smell. That gorgeous, sweet spicy smell that fills the whole house – better than any scented candle, and so comforting. With these hot cross buns I used a packet of dried cherries that I had in the cupboard, but any dried fruit will do; I think cranberries would be delicious. Take your time, because slow rising gives the best results. I’m guilty of rushing up to the airing cupboard every five minutes to see if they’ve risen, but, like bread, they always turn out best when you’ve forgotten the dough and it’s puffed up to glorious proportions.
I make brownies all the time. At least once a week, if not more. This means a) that I know the recipe off by heart, and b) that I was extra annoyed when Bournville recently changed their bar weight from 200g to 180g which now means I have to open a second pack. First world problems, I know, but it’s my favourite dark chocolate to cook with – just enough fruity tang that dark chocolate imparts, without the bitterness of some of the extra dark, 70%+ chocolate bars.
This is basically the same recipe as my heirloom personalised Christmas cake recipe, but without all the waffle. If you want to know more about ingredients or if you have any questions about lining tins or what booze to use, etc, do check it out. If, however, you want a nice, easy step by step recipe to follow, then read on.
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