These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes.
There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.
It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!
The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.
I have a growing collection of vintage recipe books. The most recent addition is a copy of Borwick’s Cookery Book which looks to be from the 1920s or 30s.
One of the recipes that jumped out at me was this one for luncheon seed cake. I love caraway seeds in bread but have never tried using them in a cake. I’d never heard of luncheon cake but, after some online detective work, I found that Mrs Beaton included a version which includes candied peel and currants in her famous Book of Household Management.
It’s quite a substantial cake – only a small slice is needed. The caraway really works well, giving it a distinctive flavour.
National Pie Week is going from strength to strength here in the UK. It’s been talked about all over social media and in the traditional media too. Chris Evans and his team have been waxing lyrical about pies they’ve been sent by bakeries from all over the country.
The original recipe is a single pie done in a shallow pie plate. I quite liked the idea of doing little individual hand pulled pies. I used a couple of cling film-wrapped jars in lieu of a pastry dolly.
Pulled pies are usually made using hot water pastry, but I was being lazy and just whizzed up a quick batch of shortcrust pastry. I think it worked just fine, but I’m sure Paul Hollywood wouldn’t approve!
This recipe made 4 small pies but you can easily scale it up. We had one each so I put the other two in the freezer – pre-baked – so that they can be taken out and baked off the next time we fancy a pie.
There was a little bit of pastry left over – isn’t there always? I quite like rolling it out thinly, slicing it into long thin strips, sprinkling over with cheese and baking for 15 minutes. What do you do with yours?
I’ve already started thinking about what pie I’m going to make next year!
Justin cooked a curry for visitors between Christmas & New Year. We figured it would be the ideal flavour contrast to all the other seasonal fayre – and judging by the crowds we’ve noticed in our local curry house this week, we weren’t alone!! I usually make some type of cake for dessert, but following a hearty curry that option would likely prove too filling.
Dainty Indian sweets would be the perfect end to the meal. I chose to make coconut ladoo (or laddu) because we already had all 3 ingredients in our store cupboard.
It’s the flavour of the pungent ground cardamom which gives this sweet its Indian taste.
There are other kinds made with chickpea flour or semolina instead of coconut and fried in ghee. They are also be made with the addition of dried fruit and/or nuts such as pistachios or cashews.
They’re make a great little alternative present to the more usual box of chocolates.
A treat often served at celebratory events such as the Hindu festival of Diwali
This panna cotta recipe has a very good effort versus reward ratio – it’s quick, easy and utterly delicious.
We once read a great quote “panna cotta is just blancmange with a fancy accent”. That’s kind of true, but panna cotta does sound better doesn’t it? It’s the perfect dessert, particularly if you have to make something at short notice – or if you’re super busy with other jobs – Christmas week for example!!