April « 2021 « tasty

Archive for April, 2021

Apr 03

MAKES: 12

INGREDIENTS:

7g yeast

500g white bread flour

75g sugar

50g butter

1 tsp salt

2 tsp mixed spice

1-2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp milk powder

300ml water

1 egg

50-80g mixed peel (or 100g of chocolate chunks)

1 -2 tbsp honey/golden syrup

METHOD:

Place all ingredients, except mixed peel, in bread machine container.

Put on raisin dough setting and add mixed peel to dispenser.

When finished, divide dough into 12 (approx 80g each), roll into a ball, cut a cross in the top and leave to prove.

When ready, bake at 200C fan for around 15 minutes.

Whilst buns are hot, warm some honey or golden syrup and use to brush tops of buns.

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Apr 03

MAKES: 12

INGREDIENTS

INSTRUCTIONS

Cut 100g Salted Butter into cubes or slices and add to a large mixing bowl (or large saucepan).
Measure 60g Golden Syrup directly into the butter bowl.
Break up 100g Milk Chocolate and 100g Dark Chocolate into chunks and add to the butter and syrup.
Melt the chocolate etc in the microwave or on a low heat on the hope. Use 30 second then 10 second blasts in the microwave, stirring thoroughly after each blast.
Once melted, stir in ¼ tsp Sea Salt Flakes.
Add 160g Cornflakes to the melted chocolate.
Keep stirring until all the cornflakes are coated in the melted chocolate mix. It will look and feel at though there isn’t enough chocolate to coat all the cornflakes. But I promise you there are!
Just keep mixing, making sure to scrape the bottom of the bowl with the spatula.
Line a muffin tin with paper muffin liners. Spoon in the mix to fill each case. Gently press the mix down into the cases.
Optional decoration for Easter – Take 36 Chocolate Mini Eggs and add 3 to the top of each cornflake cake. Push them down into the chocolate a little so they stick.
Leave the cakes in a cool place (the fridge if they’ll fit) for at least an hour or until they are able to be picked out of the paper cases without falling apart.