This recipe for Apple Betty uses up your stale bread, transforming it into a delicious pudding. It is similar to my breadcrumb crumble with a slightly different method and without the oats. This is achieved by browning the breadcrumbs before combining with sugar and melted butter. You are going to need to watch the bread […]
A Stottie is a regional bread from Northern England, specifically Tyneside where it is traditionally enjoyed slathered with pease pudding and a slice of ham. I have been enjoying it by splitting it in half and spreading it generously with garlic and parsley butter a few minutes after it comes out of the oven whilst
The concha is a Mexican sweet bun served (and dipped into) milk or hot chocolate. The special bit is the sweet crunchy topping (equal amounts of flour, butter and sugar) which you apply before baking. It becomes crunchy and treacly and makes for a special bun. I have used the scalding method for these buns,
Mexican Conchas Recipe with Scalded Dough Read More »
One of my Bread Made Easy Members recently asked me to come up with a vegan recipe for enriched dough. I hadn’t tried making a sweet vegan dough before and I was very happy with the results. The texture is excellent. I used all oat milk the first time I made it and it made
Bread sauce loaf I love bread sauce and I love bread so this combination is a winner for me. It tastes exactly like bread sauce – oniony and cloves. I share my bread sauce recipe first. Then if you happen to have some left over then I urge you to make this bread. Bread Sauce
You can adapt this recipe really easily. You can use chocolate spread and chunks of chocolate or Biscoff spread or cinnamon butter. Once you know how to shape this bread you can make a simple white dough instead and use pesto, olive tapenade or harissa. You could also use puff pastry. Ingredients 300g strong white
Christmas Tree Bread Read More »
These delicious little buns were first made by me in 2015 and published over on my blog The Ordinary Cook. I have updated the original recipe a little (on both sites so that they are now both the same). The original recipe was dreamt up at the beginning of Veg Patch Kitchen Cookery School and
Honey and almond buns Read More »
Well, it’s taken me 15 years to try the no knead bread method out for myself. I am not sure why I haven’t tried it before, it may have been scepticism that it surely couldn’t be that easy to make bread and for it to taste good. I should have ignored my sceptical self and
This is a really lovely bread to make for the Christmas table to share with family and friends. It takes a little time to make so is a perfect project when you have a day that you want to spend pottering in the kitchen. This bread is just one recipe that I share in my
You can use any fruit for your cobbler. Soft fruit such as berries may not need pre-cooking as they will cook along with the cobbler. Fruit such as apples and pears may need pre-cooking so that they are lovely and soft by the time the cobbler is baked. If you aren’t sure then pre cook
