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Blueberry muffins for a Sunday breakfast

The best thing about baking at home is that you can change things around to suit your own taste. You know exactly what’s gone into your creation, and there’s no hidden chemical nasties. Back in 2019 I wrote a post about blueberry muffins which you can read here.

Today’s blueberry muffin recipe is basically the same one, but different because I used fresh blueberries (instead of frozen) and rapeseed oil instead of butter. I also halved the sugar, and didn’t top with anything (in the last post I topped with cinnamon and Demerara sugar).

Here is the basic muffin recipe that makes 12 ( it is from Joy of Cooking):

Put 12 paper muffin cups in the muffin tin and pre heat the oven to Mark 6 or 200* C.

In one bowl whisk/combine the dry ingredients:

2 cups flour; 1 tbsp baking powder; 1/2 tsp salt

In another bowl whisk/combine the wet ingredients:

2 large eggs; 1 cup milk; 1/3 cup sugar (the recipe was twice that – this is how much I used); 4 tbsp rapeseed oil; 1 tsp vanilla

Add the wet ingredients to the dry, combining lightly, there should still be a few lumps. Add 1 1/2 cups of blueberries. Put the batter in the muffin cups, and bake in the middle of the oven for about 15 minutes until the cake tester comes out clean. Today it took a bit longer than 15 minutes. Without fruit it might be quicker. Let stand in the tin for 3 minutes before removing and cooling a on a rack. Best eaten fresh, but can be frozen, or warmed for a few seconds in the microwave the next day.

They are quick to make, and very tasty to eat!

Juicy blueberries!

Running update: I am trying to increase the distance I am running as it has slipped a bit in the last few months. In 2019 I ran a half marathon every month – give or take – sometimes it was 10 miles, and sometimes 16. So on Friday I ran 19.5 km, going along quite a long section of the canal towpath in Greenford – where I came upon a barrier across the path. I really didn’t want to go the long way round so I tried to squeeze past. Definitely NOT a good idea as I managed to poke a hole in my leg on a piece of wire. As it was bleeding quite a lot I had to squeeze back again and make an even longer detour to the pharmacy to get some plasters! Anyway – lesson learned – follow the signs.

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Waste not want not! Buttermilk Scones

If you look closely as the photo of the ingredients you may notice that the best before date on the buttermilk pot was 27/12 – in the year 2021! Yes that’s right – 18 weeks ago. I am a great believer in the look, smell and taste test, and when I opened this pot of buttermilk, lurking in the fridge behind a jar of pickle, it looked all right, smelled all right and tasted all right! Scones are so easy and quick, and can be frozen very successfully so I made a batch.

I used a recipe from the BBC Good Food site which you can find by clicking here. I didn’t use a food processor, I rubbed the butter in by hand because I prefer it and it’s easier to wash up.

Before they went in the oven!

Scones are so delicious. Although it’s traditional to have them with cream and jam in the classic ‘cream tea’ they are also very nice with butter, or even just jam. In 2019 I wrote a post about a proper cream tea, complete with homemade jam – you can read it here. I used a different recipe this time, but they are all very similar really. Today’s recipe used quite a bit more sugar – recipes can be adapted so feel free to reduce the amount of sugar. Next time I would use less sugar as I found these quite sweet.

First batch out of the oven – a little pale. The next lot stayed in a couple of minutes more.

Don’t forget that the ‘best before’ date is just an indicator. It does NOT mean that the food is unusable after this date! Use your taste buds and common sense my friends!

Beautifully risen and fluffy.

Frozen scones should be defrosted, and then warmed gently in the oven to recreate that ‘just baked’ taste.

Too eager, too warm! Collapsed under the knife. But still delicious with home made strawberry and gooseberry jam.

What’s your favourite scone recipe? Perhaps a cheese or other savoury scone is more your thing? Cheese scones go really well with a bowl of soup for a very satisfying lunch. Maybe I’ll try them next!

Fluffy and soft.
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Lemon-almond-olive oil buns

I’ve made these buns before, and I wrote about them here. Today I made them with Portuguese olive oil instead of Spanish. I think they came out a little heavier than last time, although it’s hard to remember!

The Portuguese olive oil was special, extra virgin and unfiltered, from the harvest of 2021. Full of flavour, you can almost just drink it neat.

Before
And after!
I glazed the buns with a lemon water icing.

The recipe can be found on this lovely Spanish recipe website. The recipe is for one cake – it was my idea to make it into small buns. I have just had another look through the site, and it has some yummy sounding recipes that I’d like to try.

The original post (2019) was full of photos from our holiday in Majorca. This time I’m going to show you some recent photos that showcase Spring!

Fresh new water lilies in the WaterLily House at Kew. Every year the pond is emptied and cleaned, and then restocked with new plants.
Lilac – the scent is so amazing
Tulips at Kew
Hanwell locks on a bright spring morning

PS. I am still running! Just not quite as much as usual – I seem to be doing a lot of walking lately. You can read about some of my walks on my other blog: Walking the London Loop. I also have a little plan up my sleeve for my running journey – and hope to write about it soon!

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Irish Barmbrack – a tasty fruit loaf

I have made a very similar loaf to this before – Welsh Bara Brith, which I wrote about in this post here. This version was in the Guardian Food section on Saturday and you can find it online next week, unless you happen to have bought a hard copy today, or subscribe. (As soon as I can I will add the link.) The article discussed different versions, and then came up with a ‘classic-best-recipe’. In Ireland this fruit loaf was traditionally made at Halloween, but nowadays is popular all year round. Like bara brith it was originally a yeasted bread, and some recipes still use this method. However it’s usually made as a quick bread now with baking powder.

Chock full of fruit

Ingredients

200g currants

200g sultanas

300ml strong tea

50ml whisky – or an extra 50ml tea

25g mixed peel – roughly chopped if it’s not already

25g glacé cherries – quartered

25g chopped blanched almonds (texture) – or I used ground almonds

150g light muscovado sugar (I used 130g of a mix of dark brown and golden caster sugar because that’s what I had)

210g plain flour

2 tsp baking powder

1 tsp mixed spice

1/2 tsp ground nutmeg (freshly grated if possible)

1/4 tsp salt

1 egg, beaten

Method

Soak the sultanas and currants in the tea (and whisky) for at least 6 hours.

Preheat the oven to 180 deg C (160 fan) Gas 4. Grease and line a 13cm x 20cm loaf tin. Stir the peel, cherries and almonds into the soaked fruit.

In another bowl which together the sugar, flour, baking powder, spices and salt. The stir into the fruit with the beaten egg. Tip the mixture into the loaf tin and bake for 90 minutes, covering the top after an hour if it’s getting too brown. A skewer or cake tester should come out clean.

Leave for 15 minutes before turning out onto a rack to cool completely.

In the recipe as written there is an optional sugar glaze but I really don’t think it needs it. The main difference between this recipe and the Welsh one is the amount of fruit, which is way more in the Irish version. It comes out really squishy and damp. And yummy! The spice is just right, and with a little bit of butter it makes a very delicious tea time treat.

I’ve also been thinking it would make a good snack when on a long walk. Which brings me to my new venture – I’ve started a new blog called Walking the London Loop, which is all about – well you can guess! If you have the time and inclination take a look.

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Nigella’s Banana Bread

I make no apology for writing yet again about banana bread. Since 2019, when I started writing this blog, I have tried out several different banana bread recipes: a classic banana bread from the Little Red Barn Baking Book, another classic banana bread by Felicity Cloake, a marbled chocolate- banana bread, a spiced banana bread (using garam masala to spice it up) and a blackcurrant banana bread.

Three of these recipes were baked during the 2020 lockdown baking mania that seized people across the nation. Banana bread was a popular choice for many – but why?! I asked the oracle known as Google. It gave me some answers, which I am sure you would be able to give yourself if you thought about it for just a few minutes. Banana bread is easy. It is delicious. It is relatively cheap to make. Everyone always seems to have a few bananas going black in the bowl that nobody wants to eat. It is versatile – just look at the versions I have already tried – and now I’m going to give you another!

An article in The Grocer about baking in 2020 has some fascinating statistics about who baked what in lockdown. For example banana bread (or similar loaf cake) was baked by far more people in London and the south east – 45% of bakers – compared to just 24% of bakers in the north west of England! And there’s a great article here about the psychology of baking things like banana bread, especially in times of national and personal stress.

21 years old and still a constant go-to recipe book
Can you see that left over rum in the little bowl top left? Cook’s perks!

So – let’s get to this iteration of the wonderful thing that is banana bread. Nigella Lawton’s How to be a Domestic Goddess is 21 years old now, but the recipes still feel up to date, and like modern classics. This banana bread has rum soaked sultanas and walnuts. I made a tropical variation of this a week or so ago, with chopped flaked coconut and soft dried pineapple. It was good. But the original is even better! It’s really just delicious. That’s the reason banana bread is so popular.

Here’s the recipe. I grease the tin and line with a strip of baking parchment. And don’t throw out the drained rum! Drink it!
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Cherry and walnut cake

What do you do when you’re awake at 4am (again…)? Well why not make a cake! Recently I have started following a great blog called Eating with the Ancestors where the writer is gradually unearthing her great grandmothers’ recipe books, researching their lives, and cooking some of the recipes. The latest recipe was for a pound cake. Pound cake was traditionally made with a pound of flour, butter, eggs and sugar – plus any flavourings you like. It’s a versatile recipe and can be used as a blueprint for many different cakes. A couple of weeks ago I made a seed cake which was basically a version of pound cake with caraway seeds. Caraway is quite an old fashioned flavour, and took me right back to childhood, as seed cake was something my grandmother made.

Seed cake – flavoured with caraway seeds

Nowadays a cake made with a pound of flour (about 450g) would be pretty enormous (or perhaps they made two?) and it’s more usual to find a recipe based around half a pound, or 200-220g. Looking in the cupboard I found some glacé cherries and some mixed peel, plus some walnuts. I used this recipe as the inspiration and tweaked it a bit. I added chopped peel, a few more cherries than stated (might as well use up the pot!) and also a couple of tablespoons of ground almonds for texture as well as flavour. And I used butter not margarine – again for flavour.

Top tips: if your eggs are straight from the fridge it’s a good idea to bring them to room temperature – they beat up better. If you don’t have time for that then put them in a bowl of tap hot water (you don’t want to cook them) for a few minutes – while you get everything else ready. The texture of the cake batter should be quite soft but not runny. To see if you have to add a bit more liquid – milk in this recipe – get a good dollop of mixture on your wooden spoon and tap sharply on the side of the bowl. If the mixture plops off nicely then you are good to go. If it’s stubborn then add a little more milk. Just a little or it will turn into pancake batter!

I’ve made cherry cake before – see the post and recipe here – and sometimes just cherries is what you want. Today I thought it would be nice to have some walnuts too. One of the advantages of a pound cake, compared to a sponge, is that they tend to keep moist for longer. They’re also denser than a sponge because they contain more flour proportionally. They’re ‘store cupboard’ cakes, and in my mind a good every day sort of cake. Not that I eat cake every day!

This type of cake is good with a cup of tea or coffee. Madeira cake, which again is based on a pound cake flavoured with lemon, was enjoyed with a glass of Madeira wine and was popular in the nineteenth century.

I think the cherries may have sunk to the bottom.

Once you’ve got the hang of the basic recipe it is easy to make it your own with whatever you like, or whatever is to hand. And it is such an easy recipe there’s no reason not to try it this very weekend!

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Hello! I’m back with spiced apple and rum buns!

Dear loyal readers, it’s been 2 months since the last post. Where does the time go?! I have been running, and I have been baking – just not writing much (anything). There have been a few apple crumbles, a very simple apple pie with shop puff pastry, some disastrous Polish cheese buns that were almost inedible (I think I just rushed the rising bits) and now continuing the September apple season baking theme I’ve made Benjamina Ebuehi’s spiced apple and rum buns from the Guardian.

Helen and Emily’s very own apple and raisin plait. So easy – stewed apple and shop puff pastry!
Epic fail. Inedible. Look lovely – went in the bin!

I love apples, especially English apples. Sadly only about 31% of apples sold in the UK are grown in the UK. Such a shame because English apples (in my opinion) have the best taste, and we used to have a huge range of cooking apples and eaters. Modern tastes and long shelf requirements have reduced the range available. For my buns I used two apples from my garden (unknown variety) and two Worcester apples grown in the garden of England – Kent.

I was feeling a bit apprehensive about making these buns since my last attempt at yeasted buns ended up in the bin. And while making them the filling seemed like a lot for the amount of dough – wouldn’t it all end up really soggy?! But I already had the spiced rum in the cupboard so – nothing ventured, nothing gained – this recipe was a must for today.

Before baking
And after

And – it’s officially carb loading day today as the Ealing half marathon is less than 24 hours away now! Can’t wait! Look out for the race report..

I try and learn from my mistakes so these buns have taken me several hours today on and off. Started with the dough at 8.30 – let it rise until I got back from a (gentle) session with Quit the Gym in Lammas Park. So exciting to see all the prep for the Half Marathon as we did our lunges and squats, bicep curls and burpees, right by the finish line! The wonderful Sandra and Christina (race directors) were right there raising the actual finish arch.

Then back home to make the fillings. Then time to empty the dishwasher and tidy up a bit while they cool. Then assemble the buns – oh my goodness, sticky! And a quick FaceTime in the middle of it all with my beautiful grandson!

Finally into the oven while I make the rum syrup for drenching the amazing-smelling gorgeous-looking (yes yes I know I made them and I should be modest but really..) buns!

So how did those buns turn out? Well – they were great!

The secret with yeast baking is not to rush it. Pick a day when there’s time to really let them rise properly, take time with filling, rolling and twisting. It’s worth it!

It’s a winner Benjamina Ebuehi! Thanks for the recipe!
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Cherry-berry pie

Two years ago I wrote about a cherry pie I made with morello cherries from my friend Margaret’s garden. I can’t believe it’s 2 years ago! This week Margaret kindly gave me some cherries again, and I made another pie. What is it about pie? Even the word pie is a good word, it feels warm to say. It conjures images of wholesomeness, of something that is more than just pastry and filling, more than just good to eat. Pie is going to make you happy, always.

Mmm cherries 🍒

I made a bigger pie this time, and augmented the cherries with strawberries and a few blackcurrants. I made the same quick flaky pastry using a mix of vegetarian fats this time – butter, Stork and Cookeen – what I had in the fridge really. No lard! Because I dislike overly sweetened food I didn’t add too much sugar, and the filling was pleasingly tart.

It was a good combination!
The pie says “eat me – and you will be happy!” Believe the pie – what it says is true.

Served with vanilla ice cream pie is one of life’s small joys. Homemade pie is even better. Fresh pie, just still warm, crispy pastry and juicy filling. Anything better?!

Thank you Margaret for the cherries, they always seem to inspire a pie!

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Run for a bun!

Yesterday afternoon when I got home from running I decided I fancied a bun..I found a recipe for Norwegian Cinnamon Buns in Nigella’s How to be a Domestic Goddess. Now I usually don’t have any problems with recipes from this book, but although I followed the recipe exactly (unusual for me!) the dough was extremely liquid at the beginning. Not just sticky, I can deal with that, but actually so sloppy I had to resort to adding flour. I noticed today that on the website someone has commented on this, and said they use half the amount of milk.. I think I would try with less milk next time too.

How the ones in the recipe book look…
How mine looked..

However, that said – once I had got the dough to the right consistency they worked brilliantly! They did however take longer to bake fully than the recipe said. Perhaps this was because of the larger quantity of dough, or perhaps my dish was a bit smaller than hers, or perhaps it was because I used a glass dish instead of metal because I was too lazy to delve in the cupboard and the glass one was to hand…

Before..

And I forgot to line the dish with baking paper too – although I did grease it thank goodness. I don’t think the buns would have been easy to remove if I hadn’t done at least that bit!

There is something very comforting about the aroma of cinnamon, even more so when intertwined with the amazing smell of baking yeasted dough. Another comment on the website mentions cardamom, which is a very Scandinavian flavour, and would be very good here I think.

And after. Not quite as pretty as the picture in the book… but very tasty and that’s what matters right?

Baking with yeast is very satisfying and is honestly so easy. Yeasted dough is much more forgiving than pastry I think, as you can’t really overwork it. And can there be anything more yummy than a warm, fresh bun and a cup of coffee/tea? No.

Give it a go and let us know how it turns out!

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Nigella’s Rhubarb Cornmeal Cake

My rhubarb plant is sprouting crazily as usual. It seems to be an early version as other members of my family are still waiting for their rhubarb to get big enough to pick. Nigella is right when she says that the early ‘forced’ rhubarb makes for a prettier cake, studded with pink chunks. One day I will get round to buying a rhubarb forcer and giving it a go myself. In the meantime I like the ordinary stuff, even it isn’t as pink and sweet!

Nigella’s recipe comes from How to be a Domestic Goddess. I am too lazy I’m afraid to write it out. Here is a photo of the page:

A less lazy blogger than me has written the recipe out here

The cornmeal gives a pleasing texture to this cake, contrasting with the soft and juicy rhubarb chunks. I added a little ginger as well as the cinnamon, and I think I would emphasise this flavour a bit more next time. In fact, while searching for the cake online I found a very nice sounding version at this website. Added almonds and spices such as cardamom, plus little chunks of crystallised ginger sound delicious! Another flavour that goes well with rhubarb is orange – which is also very much in season as the moment. I think I’m going to have try another iteration next weekend!

Even as it stands, plain and simple, this cake is very good. As Nigella points out it is a versatile cake, good for pudding, teatime and all other occasions in between and beyond. Plain and unadorned, or accompanied by cream (muscat-mascarpone cream if you are Nigella) or custard, rhubarb cake is moist and delicious served any way.

My cake took quite a bit longer to cook than recipe stated – I would advise testing regularly so that you don’t take it out of the oven too early.

Do you have a favourite rhubarb recipe? I’d love to know! Or perhaps you can’t stand it?! Give it a chance and try this cake 😊.