English Pancakes Recipe

This traditional English pancakes recipe is a great option for pancake day and is made simply with eggs, flour and milk (no baking powder required). The batter can be made in just 5 minutes and the recipe for this ensures a super smooth batter every time. Follow the link below for the full recipe and enjoy perfectly thin and light, English style pancakes on Pancake Tuesday.

English Pancakes Recipe

Traditional English pancakes with lemon and sugar.

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American Pancakes Recipe

Thick, soft and spongy American pancakes that can be made at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is perfect for soaking up lashing of syrup. Make your own stack for a special breakfast, for pancake day or even for a dessert.

American Pancakes

Easy to make, light and fluffy American Pancakes.

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Blueberry Pancakes Recipe

Easy blueberry pancakes recipe filled with warm, juicy blueberries and topped with melted butter and thick golden syrup. Make a stack of these light and fluffy Blueberry Pancakes in just 25 minutes.

American Blueberry Pancakes

Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe.

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Scotch Pancakes Recipe (Drop Scones)

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg.

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Healthy Banana Pancakes Recipe

This healthy pancakes recipe is made with bananas, oats and eggs and is great alternative for pancake day if you need flourless pancakes, milk-free pancakes or just a generally stodge-free pancake. These pancakes are soft, naturally sweetened, healthy and nutritious! Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

Healthy Pancakes Recipe (with Banana and Oats)

Make this nutritious pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

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Recipe for Pancakes - Frequently asked questions

Recipes for Pancakes - Tips and tricks

How to stop pancakes sticking to the pan

If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

When to flip pancakes

For English pancakes its time to flip when you can shake the pan and the pancake loosens and starts to slide over the surface of the pan.

The indication that its time to flip American pancakes is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly.

Be aware that the healthy banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.

Handle banana pancakes with care when flipping over as they can be quite delicate.

Keeping pancakes warm

For all of these recipes for pancakes, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

Best toppings for pancakes

The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.

The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey.

For extra flavour and texture in American pancakes mix fruit, spices, chocolate chips or spread into the pancake batter.

Scotch pancakes are best served hot with a good helping of butter spread on the top

Serve up healthy banana pancakes with extra fruit and a drizzle of honey

Equipment you'll need for making pancakes

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

Difference between English pancakes and crepes?

In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent (and hardly any other time). The french version of pancakes (crepes) are very similar to British pancakes except they are larger, thinner and eaten as a dessert at any time. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.

Difference between American Pancakes and English Pancakes?

Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.

Happy pancake flipping!!

The post 5 Easy Recipes For Pancakes appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

If you are looking for a flourless and milk free option for Pancake day then this is your recipe. These soft and naturally sweetened, healthy pancakes are packed with banana and oats and are held together with eggs. A lovely nutritious alternative to the usual stodgy pancake. Serve up with extra banana to ensure you are getting in 1 of your 5 day and add a drizzle of honey to make them all the more tempting.

🥘 Ingredients

To make this healthy pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

🔪 Step by step instructions

1. Peel and roughly chop the bananas and place in a large bowl.
2. Use a fork or masher to mash up the bananas.
3. Add the eggs, oats, ground almonds and baking powder to the bowl.
4. Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
5. Leave the batter to stand for 5 minutes to allow the oats to completely soften.
6. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
7. Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
8. Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

💭 Expert tips

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Pancakes
• American Blueberry Pancakes
• Scotch Pancakes Recipe (Drop Scones)

🍌 Other Banana recipes

• Healthy Banana Bread
• Banana Birthday Cake

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Healthy Pancakes Recipe (with Banana and Oats)

Healthy pancakes recipe made with bananas and oats for a flourless and milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

Course afternoon tea, Breakfast, brunch, Dessert

Cuisine British

Diet Gluten Free, Low Fat, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 Pancakes

Calories 71kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Fork or masher
• Whisk
• Frying pan
• Large spoon or tablespoon
• Spatula

Ingredients

• 2 medium bananas
• 2 large eggs
• 1 teaspoon baking powder
• 1 tablespoon ground almonds
• 50 g rolled oats or porridge oats
• knob of Butter for cooking

Metric - US Customary

Instructions

• Peel and roughly chop the bananas and place in a large bowl.
• Use a fork or masher to mash up the bananas.
• Add the eggs, oats, ground almonds and baking powder to the bowl.
• Whisk everything together into a batter. The batter will have a more lumpy consistency compared to normal pancake batter, due to the oats and banana. These lumps will soften and blend during cooking.
• Leave the batter to stand for 5 minutes to allow the oats to completely soften.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a low-medium heat, scoop one heaped tablespoon into the pan and spread into a small circle shape with the back of the spoon. This pancake batter isn't as forgiving as usual batter and will need a little help to spread into a nice shape.
• Cook for around 1 minute, keeping the heat low-medium. Gently lift one edge with a spatula to check how its cooking. Be aware that banana pancakes are more delicate than normal pancakes and brown a lot quicker.
• Flip the pancake carefully using a spatula when it just starts to turn a golden brown underneath. Cook on the second side for a further 30 seconds or until golden brown. Don't be tempted to try and toss these pancakes!
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil. Or eat as you cook and serve with extra sliced banana and a drizzle of honey.

Notes

Rolled oats: Use rolled oats or porridge oats which will absorb and soften up quicker than whole oats. If you are making gluten free pancakes, double check the label of the oats for gluten.

Bananas: Make sure to use ripe bananas or even bananas with skin that has browned slightly. Under ripe bananas will be less sweet and more difficult to mash.

Baking powder: Baking powder helps the pancakes to rise during cooking so making them light and fluffy. If you are making gluten free pancakes, double check the label on your baking powder and make sure it doesn't contain gluten.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess. Not using any butter or oil will mean the banana pancakes will burn easily or at the very least will go very dark brown during cooking.

Toppings: Sliced banana and a drizzle of honey for a simple topping. Other toppings you may want to use could include berries, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat these pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes or pop each pancake in the toaster until warm.

Are these healthy pancakes gluten free? These healthy pancakes are gluten free but do contain oats and baking powder. In some instances oats and baking powder can contain gluten. Make sure to use gluten free baking powder and always check the labels of the oats and baking powder. Oats are naturally gluten free but can contain traces of gluten if they are produced in the same place as other gluten containing cereals.

Expert tips:

• During cooking, banana pancakes brown a lot quicker than standard pancakes. To help with this make sure the pan is well buttered or oiled before adding the batter and keep the heat low-medium. Also, use a spatula to carefully check the underside of the pancake regularly before flipping.
• Handle these pancakes with care when flipping over as they can be quite delicate.
• For extra flavour and texture mix dried fruit, spices, chocolate chips or spread into the pancake batter.
• Once the batter is mixed leave to stand for 5 minutes, or a bit longer if you have time, to allow the oats to fully soften.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

The post Healthy Pancakes Recipe (with Banana and Oats) appeared first on ProperFoodie.

Tiramisu is a light and airy, no bake, Italian dessert made with layers of creamy mascarpone and coffee dipped ladyfingers. This traditional tiramisu recipe is made in the authentic Italian way with whipped, raw eggs and mascarpone cheese.

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👩🏻‍🍳 Why make this recipe

This tiramisu recipe is made in the traditional way using raw eggs, mascarpone cheese and ladyfingers dipped in strong coffee. There is no cream, which helps to keep this recipe light and airy. I like to try and keep things as authentic as possible and this Tiramisu comes straight from Italy. The recipe is adapted from a chef who works at Tenuta Torciano; a little winery in Tuscany. We visited Torciano whilst on our Italian honeymoon in 2017.

Making tiramisu this way may not be to everyones taste. As this is a no bake dessert the eggs are actually raw when served. However, this is what makes this dessert so incredible and the best tiramisu always uses raw eggs and no cream. Below I will show you how to prepare the eggs and tiramisu dessert properly so that you feel confident about serving up this traditional tiramisu recipe.

Please note that young children, pregnant women and those who are clinically vulnerable should avoid foods containing raw eggs, including tiramisu. In general I recommend using fresh eggs that have a lion stamp (UK). If you are not UK based then you should try to use fresh, pasteurised eggs.

🥘 Ingredients

To make this traditional tiramisu recipe you will need:

Ingredient notes

Ladyfingers: Use hard, crisp sponge fingers (not soft). The traditional tiramisu biscuits that are used in a traditional tiramisu are called Savoiardi. I used a deep dish (23x18x7cm) for this recipe and so needed 48 ladyfingers across 3 layers. You may need more or less depending on the size and depth of your dish.

Strong coffee: Freshly brew the coffee and if you can, use an espresso machine or ground coffee in a cafetiere. If you don't have access to these you can substitute for instant coffee.

Coffee liqueur: Optional - leave out if you prefer. I like to use Tia Maria, but any coffee liqueur will do.

Mascarpone cheese: Choose a good quality, full fat mascarpone cheese.

Eggs: As mentioned above, the eggs in this recipe will remain raw so make sure to use fresh eggs with the lion stamp (UK). Or if not in the UK use fresh, pasteurised eggs.

Caster sugar: The caster sugar (or bakers sugar) is essential in this recipe. It is added to the egg yolks and when whisked together the yolks become thick and creamy. This is known and a sabayon.

Cocoa powder: For dusting on the top of the finished dessert. Leave this off if you prefer and simply scatter with grated chocolate.

Cadburys flake: I love to top my tiramisu with both cocoa powder and crumbled bits of cadburys flake chocolate. If you can't get any flake, just substitute with normal milk chocolate and grate over the top.

🔪 Step by step instructions

1. Start by separating the eggs, placing yolks in one bowl and whites in another. Make sure no yolk is mixed in with the whites.
2. Next set up a stand mixer with whisk attachment or use an electric hand whisk. Place the egg yolks and caster sugar into the mixer and whisk together on high for 5 minutes until the yolks are pale and creamy. 
3. Change the attachment on the mixer to the paddle (or use a spatula). Add the mascarpone to the creamed yolks and mix together until well combined and thick and creamy.
4. Transfer the mascarpone to separate large mixing bowl and clean out the stand mixer bowl. Reattach the whisk attachment (or use a clean mixing bowl and electric whisk). Add the egg whites to the mixer and whisk until stiff white peaks form.
5. Next add the whisked egg whites to the mascarpone mixture one third at a time. Use a spatular to gently fold the whites into the mixture in between each addition.
6. Now its time to build the tiramisu. Have the creamy mascarpone mixture ready to use along with a large rectangular dish for the tiramisu. In a smaller bowl mix together the coffee and coffee liqueur. Briefly dip each lady finger into the coffee mix then place in the bottom of the rectangular dish. Repeat until the base is covered with a lager of ladyfingers.
7. Next spoon about a third of the mascarpone mixture over the sponge fingers and smooth out to cover all the sponge using the back of a spoon. Add a second and then third layer of coffee dipped sponge fingers and mascarpone mixture. TIP: The layers in order from the bottom should be: ladyfingers, mascarpone, ladyfingers, mascarpone, lady fingers, mascarpone. If you prefer you can use a shallower dish and just do two layers.
8. Finish the tiramisu by dusting over cocoa powder and scattering over crumbled or grated chocolate.
9. Finally, wrap the tiramisu dish in cling film and place into the fridge to chill overnight. Tiramisu is best eaten the next day when the whole thing has chilled completely, the mascarpone cream has set and the sponge has softened.

💭 Expert tips

• This is a no bake dessert with raw eggs so make sure you use fresh, lion stamped (or pasteurised) eggs.
• Make absolutely sure no yolk goes into the egg whites, as this will stop the whites from whipping up into stiff peaks.
• Fold the mascarpone into the yolks using the paddle attachment on the stand mixer or using a spatula. Whisking may cause the mascarpone to curdle.
• Use hard, crisp sponge fingers (not soft sponge).
• Don't soak the ladyfingers for too long in the coffee. They literally just need a quick dunk in and out. If the sponge is too soggy the excess liquid will leak into the rest of the dessert.
• Once made, chill over night and eat the next day. Tiramisu is always best eaten on the second day when it has set and the sponge has softened.

❓ Frequently asked questions

🍨 Other dessert recipes

• Apple crumble
• Baileys Irish Cream with Coffee
• Banana Bread
• Bakewell Tart
• Cinnamon Swirls
• Lemon Drizzle Cake

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Traditional Tiramisu Recipe

Tiramisu is a light and airy, no bake, Italian dessert made with layers of creamy mascarpone and coffee dipped ladyfingers. This traditional tiramisu recipe is made in the authentic Italian way with whipped, raw eggs and mascarpone cheese.

Course afternoon tea, Dessert, party food, pudding, sweet, treat

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 0 minutes minutes

Chill in the fridge 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 8 People

Calories 627kcal

Author By: Debbie Jones

Equipment

• Small bowls to separate eggs
• Stand mixer or electric handheld whisk
• Large mixing bowl
• 23x18cm (9x7inch) rectangular serving dish (7cm/3inch depth)
• Small bowl for coffee mixture
• Sieve or duster for the cocoa powder
• Cling film (plastic wrap)

Ingredients

• 4 large fresh eggs with lion stamp or pasteurised
• 150 g caster sugar
• 500 g mascarpone cheese
• 300 ml strong coffee
• 100 ml Tia Maria or preferred coffee liqueur
• 2 packs Ladyfingers (400g) (to keep it traditional use Savoiardi)
• 1 teaspoon Cocoa powder
• 25 g Cadbury flake or milk chocolate broke up or grated

Metric - US Customary

Instructions

• Start by separating the eggs, placing yolks in one bowl and whites in another. Make sure no yolk is mixed in with the whites.
• Next set up a stand mixer with whisk attachment or use an electric hand whisk. Place the egg yolks and caster sugar into the mixer and whisk together on high for 5 minutes until the yolks are pale and creamy.
• Change the attachment on the mixer to the paddle (or use a spatula). Add the mascarpone to the creamed yolks and mix together until well combined and thick and creamy.
• Transfer the mascarpone to separate large mixing bowl and clean out the stand mixer bowl. Reattach the whisk attachment (or use a clean mixing bowl and electric whisk). Add the egg whites to the mixer and whisk until stiff white peaks form.
• Next add the whisked egg whites to the mascarpone mixture one third at a time. Use a spatular to gently fold the whites into the mixture in between each addition.
• Now its time to build the tiramisu. Have the creamy mascarpone mixture ready to use along with a large rectangular dish for the tiramisu. In a smaller bowl mix together the coffee and coffee liqueur. Briefly dip each lady finger into the coffee mix then place in the bottom of the rectangular dish. Repeat until the base is covered with a layer of ladyfingers.
• Next spoon about a third of the mascarpone mixture over the sponge fingers and smooth out to cover all the sponge using the back of a spoon. Add a second and then third layer of coffee dipped sponge fingers and mascarpone mixture. TIP: The layers in order from the bottom should be: ladyfingers, mascarpone, ladyfingers, mascarpone, lady fingers, mascarpone. If you prefer you can use a shallower dish and just do two layers.
• Finish the tiramisu by dusting over cocoa powder and scattering over crumbled or grated chocolate.
• Finally, wrap the tiramisu dish in cling film and place into the fridge to chill overnight. Tiramisu is best eaten the next day when the whole thing has chilled completely, the mascarpone cream has set and the sponge has softened.

Video

Notes

Does tiramisu have raw eggs? Traditional Italian tiramisu uses raw eggs as does this recipe. For safety it is advised that young children, pregnant women and those who are clinically vulnerable should avoid foods containing raw eggs, including tiramisu. In general, I recommend using fresh eggs that have a lion stamp (UK). If you are not UK based then you should try to use fresh, pasteurised eggs.

Can you substitute raw eggs in tiramisu? If you would prefer to not use raw eggs you can replace the egg whites with whipping cream (500 ml / 2 cups) and lightly cook the yolk and sugar. To cook the yolks, place the yolks and sugar in a glass mixing bowl and balance this on the top of a pan with a small amount of simmering water in the bottom (double boiler). Whisk the yolks and sugar over the pan allowing the steam to gently cook the yolk. Do not let the water touch the bottom of the bowl.

Why is my tiramisu watery? Watery tiramisu occurs when the sponge ladyfingers have been soaked in the coffee for too long. The excess coffee drains into the rest of the dessert during chilling and makes the whole thing watery. Remember to dunk the sponge fingers briefly in the coffee; in and out.

How to store? Once made wrap the tiramisu dish tightly in cling film and store in the fridge for up to 3 days. Tiramisu is always best eaten on the second day after it has chilled overnight.

Can you freeze tiramisu? Dairy does not freeze or defrost well so I don't recommend that you freeze this dessert.

Expert tips:

• Make absolutely sure no yolk goes into the egg whites, as this will stop the whites from whipping up into stiff peaks.
• Fold the mascarpone into the yolks using the paddle attachment on the stand mixer or using a spatula. Whisking may cause the mascarpone to curdle.
• Use hard, crisp sponge fingers (not soft sponge).
• Don't soak the ladyfingers for too long in the coffee. They literally just need a quick dunk in and out. If the sponge is too soggy the excess liquid will leak into the rest of the dessert.
• Once made, chill over night and eat the next day. Tiramisu is always best eaten on the second day when it has set and the sponge has softened.

Nutrition

Serving: 1eighth | Calories: 627kcal | Carbohydrates: 58g | Protein: 13g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 142mg | Potassium: 117mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1272IU | Calcium: 125mg | Iron: 2mg

This post was first published in September 2017. Updated in March 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

If you would like to access the original recipe you can do so here: Original Tiramisu recipe 2017

The post Traditional Tiramisu Recipe appeared first on ProperFoodie.

Raspberry and lemon muffins made in the traditional way for a perfectly light, crumbly and moist finish.

Find out how to make the perfect muffin mix without splitting the mixture and get these delicious raspberry muffins made and baked in just 1 hour!

Plus get the recipe for a zesty, lemon buttercream topping.

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🥘 Ingredients

To make raspberry and lemon muffins with lemon buttercream you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the muffins sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the raspberry muffins. Either white or brown caster sugar can be used.

Icing sugar and unsalted butter: These are required to make the butter cream. A squeeze of lemon juice is added to make lemon flavoured buttercream. However, the buttercream is completely optional and these muffins are just as good served on their own.

Raspberries: The fresh raspberries could be swapped for your preferred soft fruit/berry. Why not try with blueberries for delicious blueberry and lemon muffins.

Lemons: Optional, leave out if you would prefer to just make raspberry muffins without lemon. The zest of the lemons is added to the muffin mixture and is also sprinkled on the top once baked. For no lemon-raspberry muffins, just omit these steps from the recipe.

📖 Recipe

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Raspberry and Lemon Muffins

Light and moist raspberry and lemon muffins. Made in the traditional way with fresh raspberries, lemon zest and lemon buttercream.

Course afternoon tea, Dessert, party food, pudding, Snack, sweet, treat

Cuisine British

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 muffins

Calories 457kcal

Author By: Debbie Jones

Equipment

• Muffin cases and muffin tray
• Stand mixer or electric hand-held whisk
• Piping bag and star-shaped metal nozzle for swirling on the buttercream

Ingredients

For the raspberry muffins

• 150 g soft unsalted butter
• 150 g light brown caster sugar
• 3 medium eggs
• 150 g sifted self raising flour
• 2 lemons zested
• 200 g fresh raspberries
• Extra lemon zest for topping

For the lemon buttercream

• 200 g soft unsalted butter
• 400 g white icing sugar
• Squeeze of lemon juice

Metric - US Customary

Instructions

• Preheat the oven to 150 degrees C, Fan. Cube 150g of soft butter and add to the stand mixer bowl (or a mixing bowl if using an electric whisk). Next add the caster sugar and use the beater blade attachment, or electric whisk, to cream together the sugar and butter. Mix for a few minutes on the highest setting until the mixture is light and creamy.
• Next whisk the three eggs together and whilst the mixer is still on high gradually add the eggs into the mix. Add a spoonful of flour from time to time if it looks like the mixture might split.
• Once all the egg is incorporated, removed the bowl from the stand mixer and add the sifted, self raising flour and lemon zest. Use a spatula to fold in gently.
• Place muffin cases in the muffin tray and spoon the mixture into each case. Leave plenty of space for the muffins to rise by filling each case halfway.
• Next wash and halve the raspberries and carefully push 4 or 5 raspberry halves into the mixture of each muffin.
• Place the muffins into the centre of the oven and bake for 30 minutes or until the tops have turned golden brown all over. Remove from the oven and set on a wire rack to cool.
• Whilst the muffins are cooling, prepared the buttercream. Clean out your mixer bowl and set back on the stand (alternatively use a bowl and electric whisk). Cube 200g of soft butter and add to the mixer or bowl along with the icing sugar.
• Use the beater attachment again (or electric whisk) and start the mixer on a low setting. This gives the icing sugar chance to mix in without covering you in icing dust. Once the icing and butter have started to combine, turn the mixer to high and leave for a few minutes until light and creamy. Add a squeeze of lemon juice and mix again for 2 more minutes. Taste and add more lemon juice if desired.
• Transfer the buttercream to a piping bag with star nozzle. Check the muffins are fully cooled then swirl on the buttercream. Serve with any leftover raspberries and with extra lemon zest sprinkled on top.

Notes

How to tell if the muffins are baked though? The muffins will be done if they are gold brown on top and appear firm but springy on top. Or an inserted toothpick will come out clean. How to store? Once completely cooled the raspberry muffins (with or without buttercream) can be stored in an air tight container for 3-4 days.

What to serve with muffins? If you aren't a fan of buttercream why not try these raspberry muffins with cream, ice cream, mascarpone, yogurt, honey or chocolate sauce.

What other ingredients could I add to these muffins? To really boost the flavour of these muffins try adding to or substituting the raspberries or lemon zest with different ingredients. For example: chocolate chips, chocolate spread, poppy seeds, cinnamon, ground nutmeg, chopped nuts or other fruits such as banana, chopped mango, blueberries, dried apricot or glazed cherries.

Top tips:

• For both the muffins and the buttercream bring your butter to room temperature and make sure it is nice and soft before you begin.
• Adding the eggs can cause the muffin mixture to split. Make sure to add the eggs as slowly as you can particularly towards the end. If the mix looks like its split, add a spoonful of the flour to help bring it back together.
• Mixing the flour too quickly into the muffin mix will remove the air and reduce the rise during baking. So use a spatula, fold the flour in gently and take your time.
• Adding the raspberries to the mixture once its spooned into the cases helps to keep them intact and keeps them juicy and full of flavour. Mixing them in would cause the raspberries to break and the juice to run into the cake mix, so diluting their taste.
• Check your muffins are fully cooled before adding the buttercream. If they are still warm the buttercream will melt and run. 



Nutrition

Serving: 82g | Calories: 457kcal | Carbohydrates: 57g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 20mg | Potassium: 61mg | Fiber: 1g | Sugar: 46g | Vitamin A: 794IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

This post was first published in Mar 2017. Updated in July 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Raspberry and Lemon Muffins appeared first on ProperFoodie.

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

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👩🏻‍🍳 Why make this recipe

With a simple method that requires only 10 minutes of prep time, this is a great dessert for when you have mouths to feed and time to save! Theres no need for any mixers and theres certainly no concerns over adding eggs too quickly or mixtures splitting. Just mix together the ingredients, pour into a lined loaf tin and bake. Super simple.

The ingredients in this recipe are also super healthy and include honey instead of refined sugar, oil instead of butter, and a mix of ground almonds and organic wholegrain spelt flour instead of plain white flour. This healthy banana bread also has an extra egg white and a teaspoon of organic apple Cider Vinegar. The end product: a wholesome, flavourful, nutritious and no mess banana bread treat.

🥘 Ingredients

To make this healthy banana bread recipe you will need:

Ingredient notes

Bananas: Use bananas that are ripe and soft. Bananas that are underripe will be harder to mash up and less sweet

Ground cinnamon and nutmeg: spices work wonderfully well in banana bread and add a warming sweet and woody flavour. However, you can leave these out or replace with your preferred spices.

Apple cider vinegar: If you can't get hold of any replace with lemon juice.

Wholegrain spelt flour: Any type of wholegrain flour will work here. If you prefer you can replace with your preferred type of flour (gluten free, rye, almond). For a standard banana bread loaf opt for plain flour.

Ground almonds: If you don't have ground almonds or would prefer not use, then replace with the same amount of flour.

Toppings: Topping options could include nuts and seeds, dried banana chips, pieces of fresh banana or a whole banana sliced in half length ways and positioned on top with the inside facing upwards. Place all topping on the top of the cake mix before being baked.

🔪 Step by step instructions

1. Start by pre-heating the oven to 165 degrees C. Then lightly grease a loaf tin and line with strip of greaseproof paper (should be as wide as the length of the tin) (Paper just needs to cover the base and the 2 long inner sides). Peel the bananas and place in a large mixing bowl. Use a fork to mash the bananas to a rough pulp (no need for the banana to be pureed as a few lumpy pieces adds to the texture and flavour).
2. Next add in all the other wet ingredients: 6tbsp honey, 2 eggs and one egg white, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar (or lemon juice), and 3 tablespoon of olive oil. Whisk together until fully combined.
3. Next add all the dry ingredients, apart from the flour, to the wet mixture: 50g ground almonds, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon bicarbonate of soda. Use a rubber spatula or wooden spoon to gently stir together.
4. Lastly add the wholegrain spelt flour (or other variety of wholegrain flour) to the bowl and fold in gently using the spatula.
5. Carefully pour the banana bread mixture into the lined loaf tin and sprinkle over the flaked almonds and chopped walnuts. Alternative fold the nuts into the mixture before transferring to the tin. Place the loaf tin in the centre of the pre-heated oven. Bake for 50 minutes until golden brown and a inserted skewer comes out clean.
6. Remove from the oven and allow to stand for a minute or two before removing from the tin and placing on a cooling rack. When completely cool, remove the greaseproof paper, slice and serve.

💭 Expert tips

• For gluten free banana bread replace the wholegrain flour with gluten free flour and check the labels of all other ingredients for any traces of gluten.
• Use the nuts as a topping or stir into the cake mixture before pouring into the tin. Or if you prefer leave out altogether.

❓ Frequently asked questions

📖 Recipe

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Healthy Banana Bread

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

Course afternoon tea, Breakfast, Dessert, party food, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Calories 238kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula or spoon
• Loaf tin lined with greaseproof paper
• Cooling rack

Ingredients

• 2 Large ripe bananas or 3 small
• 6 tablespoon Honey
• 2 Large eggs
• 1 Egg white
• 1 teaspoon Vanilla extract
• 1 teaspoon Apple cider vinegar or lemon juice
• 3 tablespoon Olive oil
• 50 g Ground almonds
• 1 teaspoon Ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon Bicarbonate of soda
• 175 g Wholegrain spelt flour or any other variety of wholegrain flour
• 10 g Flaked almonds Topping - optional
• 25 g Chopped walnuts Topping - optional

Metric - US Customary

Instructions

• Start by pre-heating the oven to 165 degrees C. Then lightly grease a loaf tin and line with strip of greaseproof paper (should be as wide as the length of the tin) (Paper just needs to cover the base and the 2 long inner sides). Peel the bananas and place in a large mixing bowl. Use a fork to mash the bananas to a rough pulp (no need for the banana to be pureed as a few lumpy pieces adds to the texture and flavour).
• Next add in all the other wet ingredients: 6 tablespoon honey, 2 eggs and one egg white, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar (or lemon juice), and 3 tablespoon of olive oil. Whisk together until fully combined.
• Next add all the dry ingredients, apart from the flour, to the wet mixture: 50g ground almonds, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 teaspoon bicarbonate of soda. Use a rubber spatula or wooden spoon to gently stir together.
• Lastly add the wholegrain spelt flour (or other variety of wholegrain flour) to the bowl and fold in gently using the spatula.
• Carefully pour the banana bread mixture into the lined loaf tin and sprinkle over the flaked almonds and chopped walnuts. Alternative fold the nuts into the mixture before transferring to the tin. Place the loaf tin in the centre of the pre-heated oven. Bake for 50 minutes until golden brown and a inserted skewer comes out clean.
• Remove from the oven and allow to stand for a minute or two before removing from the tin and placing on a cooling rack. When completely cool, remove the greaseproof paper, slice and serve.

Video

Notes

Bananas: Use bananas that are ripe and soft. Bananas that are underripe will be harder to mash up and less sweet

Ground cinnamon and nutmeg: spices work wonderfully well in banana bread and add a warming sweet and woody flavour. However, you can leave these out or replace with your preferred spices.

Apple cider vinegar: If you can't get hold of any replace with lemon juice.

Wholegrain spelt flour: Any type of wholegrain flour will work here. If you prefer you can replace with your preferred type of flour (gluten free, rye, almond). For a standard banana bread loaf opt for plain flour.

Ground almonds: If you don't have ground almonds or would prefer not use, then replace with the same amount of flour.

Gluten free banana bread: For gluten free banana bread replace the wholegrain flour with gluten free flour and check the labels of all other ingredients for any traces of gluten.

What other ingredients you can add to banana bread? To add a boost of flavour to your banana bread try topping with or mixing in walnuts, chopped hazelnuts, pistachio nuts or pecan nuts. Or why not try mixing in nutella or peanut butter. If you're not a massive fan of nuts you could try blueberries, chopped dates, chocolate chips, dried banana, fresh banana sliced in half, sultanas, black sesame seeds, sunflower seeds, orange peel or lime zest.

How to store? Banana bread will keep well and stay moist for at least 3-4 days if stored correctly. Wrap the banana bread in two layers of cling film or foil. Then store in a sealed, container at room temperature.

Nutrition

Serving: 75g | Calories: 238kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 131mg | Potassium: 143mg | Fiber: 4g | Sugar: 14g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

This post was first published in July 2019. Updated in May 2021 with improved step by step instructions and expert tips.

Please note that this post contains affiliate links to products I am recommending (apple cider vinegar and wholegrain spelt flour), which means if you click this link and then go on to purchase the product, I will receive a small percentage – this will not affect the amount you pay. I will only ever link to and promote products that I have tried and tested myself.

The post Healthy Banana Bread appeared first on ProperFoodie.

Apple crumble baked fresh at home with lashings of custard. - This is what Sundays are made for! This easy crumble recipe is made with crisp, Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes; from peeling the apples to pulling a bubbling, golden crumble out of the oven.

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👩🏻‍🍳 Why make this recipe

This apple crumble recipe is traditional, homemade and one the easiest yet most satisfying desserts I know. With a simple method that requires only 30 minutes, this is a great dessert for when you have mouths to feed and time to save!

Theres no need for any fancy equipment and no special skills required to make it look good. Just layering the apples and then crumble into a baking dish and popping into the oven until bubbling. Super simple.

🔪 Step by step instructions

1. Pre heat the oven to 180 degrees C (fan).
   Prepare the crumble: Add 100g plain flour, 75g ground almonds, 100g golden caster sugar, 100g cubed unsalted butter and a pinch of salt to a mixing bowl. Use your finger tips to rub the butter into the rest of the ingredients until like breadcrumbs. Then place to one side while you prepare the apples. 
2. Peel the apples, remove the core and then cut the flesh into rough 1cm cubes. Transfer the cubed apple to a 21cm (8 inch) pie dish and then add 2 tablespoon honey and 1 teaspoon cinnamon. Mix together well until the apple is fully coated in the honey and cinnamon
3. Next take the crumble mix and evenly scatter over the apple until the entire surface is covered. 
   For extra crunch sprinkle over some chopped hazelnuts (optional).
4. Place the pie dish in the preheated oven and bake for 20 minutes or until the crumble is golden and the apple is bubbling.
   Serve with custard.

💭 Expert tips

• Crumble topping: Crumble is usually a mixture of flour, butter and sugar. For this recipe I've also added ground almonds for extra flavour and chopped hazelnuts for extra crunch. However, both of these ingredients are optional. If you would prefer a nut-free option just replace the ground almonds with the same amount of flour and leave out the hazelnuts.
• Filling: The filling in this recipe is a chunky filling. This means that the cubed apples hold their shape. For a smooth filling stew the apples before placing in the pie dish. To do this add the apples to a pan with butter and cook gently until soft. Mash up until smooth then transfer to the pie dish and add the crumble.

❓ Frequently asked questions

🍨 Other dessert recipes

• Banana Bread
• Bakewell Tart
• 5 Easy Recipes for Pancakes
• Cinnamon Swirls
• Lemon Drizzle Cake
• Plum and Rhubarb Crumble
• Yorkshire Parkin Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Apple Crumble

Apple crumble baked fresh at home with lashings of custard - this is what Sundays are made for! This easy apple crumble recipe is made with crisp Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes from peeling the apples to pulling a bubbling, golden apple crumble out of the oven.

Course Dessert, pudding

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 407kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• 21cm (8 inch) pie dish

Ingredients

• 100 g plain flour
• 75 g ground almonds
• 100 g golden caster sugar
• 100 g cold unsalted butter (cubed)
• pinch of salt
• 500 g peeled and chopped cooking apples
• 2 tablespoon Honey
• 1 teaspoon cinnamon
• 25 g roasted chopped hazelnuts (optional)

Metric - US Customary

Instructions

• Pre heat the oven to 180 degrees C (fan). Prepare the crumble in a large mixing bowl. Add 100g plain flour, 75g ground almonds, 100g golden caster sugar, 100g cubed unsalted butter and a pinch of salt to the bowl.
• Use your finger tips to rub the butter into the rest of the ingredients until like breadcrumbs. Then place to one side while you prepare the apples.
• Peel the apples, remove the core and then cut the flesh into rough 1cm cubes. Transfer the cubed apple to a pie dish and then add 2 tablespoon honey and 1 teaspoon cinnamon. Mix together well until the apple is fully coated in the honey and cinnamon
• Next take the crumble mix and evenly scatter over the apple until the entire surface is covered. For extra crunch sprinkle over some chopped hazelnuts (optional).
• Place the pie dish in the preheated oven and bake for 20 minutes or until the crumble is golden and the apple is bubbling. Serve with custard.

Video

Notes

Can the crumble be made with oats? Apple crumble made with oats instead of flour is a great alternative if you want to make this recipe gluten free (do double check that the oats you use are completely gluten free and not packaged alongside wheat containing products). To make this recipe with oats simply replace the flour with same amount of oats.

How to store? Once baked and cooled the crumble should be covered and then stored in the fridge for up to 3 days. You can briefly reheat the crumble in either the oven or microwave.

Can apple crumble be frozen? Apple crumble is best frozen before it has been baked. Once you have made up the crumble in a pie dish, wrap in cling film and then store in the freezer for up to 3 months. Throughly defrost in the fridge overnight before baking as instructed in this recipe.

Expert tips:

• Crumble topping: Crumble is usually a mixture of flour, butter and sugar. For this recipe I've also added ground almonds for extra flavour and chopped hazelnuts for extra crunch. However, both of these ingredients are optional. If you would prefer a nut-free option just replace the ground almonds with the same amount of flour and leave out the hazelnuts.
• Filling: The filling in this recipe is a chunky filling. This means that the cubed apples hold their shape. For a smooth filling stew the apples before placing in the pie dish. To do this add the apples to a pan with butter and cook gently until soft. Mash up until smooth then transfer to the pie dish and add the crumble.

Nutrition

Serving: 155g | Calories: 407kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 3mg | Potassium: 145mg | Fiber: 4g | Sugar: 32g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg

This post was first published in December 2019. Updated in March 2021 with expert tips.

The post Apple Crumble appeared first on ProperFoodie.

Banana Birthday Cake

This is Banana bread birthday cake sandwiched with thick vanilla mascarpone cream,  a drizzle of honey and a dusting of icing. Its a celebration cake I could definitely eat all to myself! - and if I'm honest - a lot of it did come my way 🙂 Theres just no way I could resist that moist, crumbly sponge intertwined with banana and topped with a lusciously, naughty mascarpone cream. JUST TOO GOOD. Theres no holding me back when it comes to a good old dessert. Some of my favourites, other than this fabulous cake are blueberry pancakes, Healthy Pancakes Recipe (with Banana and Oats), apple crumble, chocolate muffins, peanut butter and chocolate biscuit squares and Bakewell tart.

That said, a banana cake recipe is perfect for birthdays or celebratory milestones - for me that milestone was my recipe videos! Unbelievably, in August 2018 I had been making recipe videos for a whole year! So in celebratory, Birthday style I made this tasty and moist, layered banana bread cake.

To add to the milestone I was also marking a year of working with Zoom Media. Zoom help to produce some of my videos and then display them on the TV screens they manage in UK gyms. (If your here after seeing one of my videos in a gym - thanks so much for stopping by 🙂 ). Its a working relationship that is still on going and I hope to be able to provide many more videos in the future.

Banana cake

This easy banana cake recipe isn't just good for celebrations but its pretty much good for whatever you fancy. Friends coming round? Need dessert for after your Sunday roast? Going to a party and want to show up with a homemade cake? - This easy bake is your answer. Whats more, its great for using up those slightly squishy, browned, leftover bananas. What once was fit for the bin can be revived into something fabulous.

Banana not your thing? Have a little look at my salted caramel popcorn cake!

Is banana cake and banana bread the same?

Banana cake and banana bread are pretty much the same thing. Banana bread isn't really a bread as it doesn't require yeast, or time to rise and contains plenty of sugar. However, when baked in a loaf tin and left naked, without any of the banana cake icing or frosting, then it automatically becomes banana bread. The banana cake on the other hand, is called a cake due to it not being a loaf shape and usually having frosted filling or toppings. Much like carrot cake, the banana cake almost always has to have a delicious frosting. But strangely enough carrot cake is always carrot cake, with our without frosting. Some people may also argue that the banana cake uses softer flour than the banana loaf, but this comes down to preference and generally the types of flours can be interchanged between these two recipes anyway.

Banana Cake ingredients

Banana cake and banana loaf recipes require just a few basic store cupboard ingredients and of course a few over ripe bananas:

• Butter
• light brown sugar
• Cinnamon
• Large eggs
• Self raising flour
• Ripe bananas
• Vanilla extract
• Extra banana and honey to decorate

Banana cake frosting ingredients

• Double cream
• Seeds from half a vanilla pod
• Mascarpone cream cheese
• Icing sugar

How to make banana cake at home

1. Pre heat oven to 180 degrees C,  and line an 8 inch round baking tin wth baking paper. See how to line a baking tin here.
2. By hand or in a stand mixer cream together the butter, sugar and cinnamon until light and soft. See recipe tip below
3. Whisk together the eggs then add a little flour to the mix and gradually add the whisked eggs whisk continuing to mix.
4. Once all the egg has been added to the cake mixture, remove the bowl from the stand mixer and add in the rest of the flour, the vanilla extract and 2 mashed bananas. Then use a spatula to gently fold together the banana cake mix.
5. Next transfer the banana cake mix to the line cake tin and bake in the centre of the oven for 50 minutes. Check at 40 minutes. Cake is ready when an inserted skewer comes out clean.

Recipe tip: Cream the butter and sugar for at least 5 minutes in the stand mix and at least 10 minutes by hand. A creamy and light cake mix will ensure a lighter and crumbly cake.

How to make the best creamy banana cake frosting

1. Place the cream, vanilla pod seeds, mascarpone cream cheese, and icing sugar into a large mixing bowl and mix together well with a wooden spoon. The mix should be of a spreadable consistency but not overly whisked.
2. taste test and add more icing or vanilla if required. Cover and place in the fridge until you are ready to assemble to cake.
3. To assemble the cake, slice the cooled cake in half horizontally. Place the top half to one side.  
4. IMPORTANT TIP: Only add the mascarpone filling and topping once the cake is completely cool, otherwise the heat will melt the mascarpone cream.
5. Spread half of the cream frosting over the bottom half of the cake, then carefully transfer the top of the cake onto the bottom half.
6. Spread the remaining frosting over the top of the cake.
7. Then decorate with freshly chopped banana, honey and a dusting of icing sugar.

How long will banana cake keep?

Banana cake will keep and stay fresh for around 2 days at room temperature. Just ensure that the cake is stored in a air tight container. If stored in a container and then placed in the fridge the cake will last slightly longer and you may get 5-6 days out of it.

Can you freeze banana cake?

Banana cake without frosting or icing will freeze well. Once the cake has cooled completely, leave whole and wrap with 2 layers of cling film then place in the freezer. The cake will keep for up to 3 months in the freezer. When you're ready to use it, defrost over night at room temperature and then add the mascarpone cream cheese filling and frosting the following day.

A delicious easy to make cake that is sure to have your guests coming back for more. Happy baking!!

📖 Recipe

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Banana Birthday Cake

Banana Cake with mascarpone frosting. Perfect for birthdays and for a change to that classic Victoria sponge or over indulgent chocolate cake

Course birthday, Dessert, Snack

Cuisine British

Prep Time 1 hour hour 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 10 people

Calories 601kcal

Author By: Debbie Jones

Ingredients

For the cake

• 150 g butter cubed and at room temp
• 200 g light brown sugar
• 1 teaspoon cinnamon
• 3 large eggs
• 250 g self-raising flour
• 2 bananas peeled and mashed
• 1 teaspoon vanilla extract

For the mascarpone cream filling and topping

• 300 ml Double cream
• Seeds from half a vanilla pod
• 250 g mascarpone cheese
• 75 g icing sugar

Extra toppings

• 1 sliced banana
• 2 teaspoon runny honey

Equipment

• 20 cm/8inch round cake tin lined with greaseproof paper
• Stand mixer or mix by hand
• Spatula
• Serrated knife and Palette knife for cutting the cake into 2 layers and for adding the cream.

Instructions

To make the cake

• Pre heat the oven to 180 degrees C Fan.
• First line your cake tin with greaseproof paper (link: how to line a tin)
  
• Place the cubed butter, sugar and cinnamon in a large bowl or mixer stand. Cream together until light and soft – leave the mixer on high for at least 5 minutes to achieve a nice creamy consistency. Alternatively cream together by hand and mix for at least 10 minutes until light and creamy
• Next whisk together the 3 eggs. The eggs are to be added to the butter mix gradually – I usually add a quarter at a time along with a little flour to help prevent the mixture from splitting.
• Once all the egg has been combined into the mix, remove the bowl from the stand mixer. Peel 2 bananas and mash with a fork.
  
• Next add the remaining flour, mashed bananas and vanilla extract to the cake mix. Use a spatula to fold and gently combine together.
  
• Transfer the cake mixture to the line cake tin and use the spatula to even out the top of the mix once it’s in the tin. Place the tin in the centre of a pre heated oven. Bake for 50 minutes but check after 40 minutes. Check if the cake is ready by inserting a metal skewer into the centre of the cake – the cake is done when the skewer comes out clean.
  
• Once the cake is baked, remove from the oven and leave on the side, in the tin to cool for at least 20 minutes. Meanwhile, make the mascarpone cream filling and topping:

To make the mascarpone cream

• Place double cream, vanilla pod seeds, mascarpone and icing sugar in a large mixing bowl. Use a wooden spoon to combine together. Don't over mix as the mixture will become to stiff and won't spread easily over the cake.
  
• Taste test and add more icing/vanilla if desired. Cover and place in the fridge until you’re ready to assemble the cake.

Building the cake

• After 20 minutes the cake should be cool enough to remove from the tin. Place on a wire rack and leave for a further 30 minutes to ensure it has cooled right the way through.

  IMPORTANT TIP: If the cake is still warm the mascarpone cream will melt!
• Once the cake is fully cool, use a large serrated knife to carefully slice into two layers. Move the knife around the cake to ensure an even cut. Place the top half of the cake on a plate and put to one side for the moment.
  
• Remove the mascarpone cream from the fridge. Use a palette knife to smoother half of the cream mix over the bottom layer of the cake. You don’t need to be too neat but do try to get the cream right the edges of the cake so that I will be visible when the top layer goes on.
  
• Carefully place the top layer of the cake over the cream and then use the palette knife to smooth the remaining cream over the top of the cake.
  
• Finally top the cake with sliced banana and drizzle of honey and serve. Keep in the fridge if not serving immediately.
  

Video

Nutrition

Serving: 161g | Calories: 601kcal | Carbohydrates: 53.8g | Protein: 6.5g | Fat: 41.6g | Saturated Fat: 25.8g | Sodium: 240mg | Sugar: 33.5g

PIN FOR LATER

The post Banana Birthday Cake (Recipe Video + Step-by-Step Guide) appeared first on ProperFoodie.

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step guide. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

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👩🏻‍🍳 Why make this recipe

Theres nothing half-hearted about these American blueberry pancakes. Everything from whipped egg whites and Greek yogurt to sticky syrup and juicy blueberries has been used. The results speak for themselves and whats more this recipe is super easy.

Wet and dry ingredients are simply whisked together in a bowl and for extra fluffiness the egg whites are separated and then whipped and folded into the mixture last. If you are looking for pancakes that are soft and spongy with blueberries that pop with juice as you bite into them, then this is your recipe.

🥘 Ingredients

To make this Blueberry Pancakes recipe you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Baking powder: Blueberry pancakes use a rising agent to make them thick and fluffy.

Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.

However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.

🔪 Step by step instructions

1. In a large bowl mix together the flour, caster sugar and baking powder.
2. In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
3. Next add the yogurt and milk to the yolks.
4. Whisk together well until smooth and fully combined.
   
5. Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
6. Whisk everything together into a thick batter.
7. In a separate smaller bowl whisk the egg whites until soft white peaks form.
8. Gently fold the egg whites into the pancake mixture.
9. Finally add the blueberries to the batter.
10. Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
11. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
12. Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
13. Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For a simpler version, leave out the blueberries and make standard American Pancakes.
• Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.
• If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• American Pancakes
• English Pancakes Recipe
• Healthy Pancakes Recipe (with Banana and Oats)
• Scotch Pancakes Recipe

🍌 Other fruity desserts

• Lemon Drizzle Cake
• Banana Bread
• Hot Cross Buns Recipe
• Apple Crumble
• Plum and Rhubarb Crumble
• Raspberry and Lemon Muffins

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

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American Blueberry Pancakes

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 pancakes

Calories 117kcal

Author By: Debbie Jones

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 2 large eggs (yolks and whites separated)
• 250 ml Greek yogurt
• 25 ml semi skimmed milk
• 100 g blueberries (plus extra for serving)
• Knob of butter for cooking

Metric - US Customary

Instructions

• In a large bowl mix together the flour, caster sugar and baking powder.
• In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
• Next add the yogurt and milk to the yolks.
• Whisk together well until smooth and fully combined.
• Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
• Whisk everything together into a thick batter.
• In a separate smaller bowl whisk the egg whites until soft white peaks form.
• Gently fold the egg whites into the pancake mixture.
• Finally add the blueberries to the batter.
• Fold in gently ensuring the 'fluffiness' from the egg whites is maintained.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
• Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
• Repeat steps 11 and 12 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Flour: Use plain or all purpose flour. Baking powder: American pancakes use a rising agent to make them thick and fluffy.

Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

Blueberries: Substitute with other berries if preferred such as raspberries or blackberries. Or try with chunks of mango or banana.

Expert tip 1: Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites and blueberries.

Expert tip 2: If your pancakes are sticking to the pan then you need to add more oil or butter to the pan and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

How do I make pancakes fluffy? American blueberry pancakes are made fluffy by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.

What to serve with pancakes? The most simple topping for blueberry pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include other types of berries, banana, mango, nutella, cream, yogurt, chocolate chips, chocolate sauce, toffee sauce, lemon curd, nuts and seeds.

How do you know when to flip the pancakes? The indication that its time to flip your pancake is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly. More often than not the first pancake is made before the pan is up to temperature and tends not to work out. This is why its often said that the first pancake should be thrown away. However, with patience theres no need for any waste 🙂

Nutrition

Serving: 240g | Calories: 117kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

This post was first published in March 2019. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

The post American Blueberry Pancakes appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

These soft and sweet scotch pancakes are perfect for breakfast, hot and dripping with butter. Make up a batch at the start of the week and then pop a couple in the toaster to warm for your breakfast each day. This recipe is really easy and requires just 5 minutes to whisk together the batter.

🥘 Ingredients

To make this Scotch pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel, so spreading the butter and removing any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Start by sifting flour and sugar into a large mixing bowl.
2. Make a well in the flour mix and crack in 1 large egg.
3. Add half of the milk then start to whisk the milk and egg into the flour.
4. Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
5. Add enough milk until the batter is the consistency of thick pouring cream.
6. Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
7. Cook for a minute or so, until bubbles start forming on top of the batter.
8. Flip the pancake and cook for a further minute on the second side.
9. Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter.
• Don't over mix the batter. Mix enough to just combine.
• If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• English Pancakes Recipe
• American Blueberry Pancakes
• American Pancakes
• Healthy Pancakes Recipe (with Banana and Oats)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg. These soft and delightful scotch pancakes (or drop scones) are a perfect sweet treat for breakfast or afternoon tea. Make the batter for this easy recipe in just 5 minutes and enjoy hot, buttery scotch pancakes every day of the week.

Course afternoon tea, Breakfast, brunch

Cuisine British

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 pancakes

Calories 96kcal

Author By: Debbie Jones

Equipment

• Sieve
• Large mixing bowl
• Whisk
• Frying pan
• Ladle
• Spatula

Ingredients

• 225 g self raising flour
• 40 g caster sugar
• 1 egg
• 250 ml semi skimmed milk
• Butter for cooking

Metric - US Customary

Instructions

• Start by sifting flour and sugar into a large mixing bowl.
• Make a well in the flour mix and crack in 1 large egg.
• Add half of the milk then start to whisk the milk and egg into the flour.
• Slowly start to add more of the milk to the batter, whisking well between each addition. The gradual addition will ensure a lump free batter.
• Add enough milk until the batter is the consistency of thick pouring cream.
• Place a frying pan on a medium heat. Add a bit of butter and melt. Spread the butter around the pan using kitchen towel and remove any excess. Give your batter a good mix and then scoop ½ of a ladleful of pancake mix into the pan.
• Cook for a minute or so, until bubbles start forming on top of the batter.
• Flip the pancake and cook for a further minute on the second side.
• Repeat steps 6-8 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.

Caster Sugar: The caster sugar (or bakers sugar) is added to the recipe to make the pancakes sweet. Caster sugar is the best option as it dissolves quickly and produces a nice even flavour throughout the scotch pancakes. Either white or brown caster sugar can be used.

Why are my pancakes browning too much? If your pancakes are browning too much or are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

Can you reheat pancakes? In my opinion pancakes are best eaten straight from the pan. However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively, you can pop the pancakes in a toaster briefly or pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

What toppings to serve with pancakes? The most simple topping for scotch pancakes is butter. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Honey can also be added, but this isn't strictly necessary as scotch pancakes are already sweet. Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Nutrition

Serving: 1pancake | Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

The post Scotch Pancakes Recipe (Drop Scones) appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

In the UK, English pancakes are traditionally eaten on Shrove Tuesday at the start of lent. A tradition we all love, although pancake making can be seen as quite a tricky business. How to make the batter, how to make thin pancakes, how to stop pancakes sticking to the pan, how to toss without disaster......it can all be quite stressful.

Fear not, this recipe is all about making the most perfect English pancakes in the easiest way possible. No lumpy batter and no pancakes on the ceiling (or floor). This recipe ensures a super smooth batter in just 5 minutes and although flipping pancakes is all part of the fun, its definitely not required here.

🍽 Equipment notes

Useful bits of equipment for making these British pancakes:

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

🥘 Ingredients

To make this English pancakes recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Milk: Semi skimmed milk (2%) is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan, then wiping with a kitchen towel to spread the butter and remove any excess.

Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.

🔪 Step by step instructions

1. Start by sifting flour into a large mixing bowl.
2. Make a well in the flour and crack in two eggs.
3. Add a quarter of the milk to the eggs then start to whisk into the flour.
4. Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
5. Once all the milk is whisked in, leave to stand for 30 minutes
6. Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the pan base remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
7. Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
8. Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
9. Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
10. Repeat steps 6-9 until all the batter is used up.

💭 Expert tips

• As this is an English pancake recipe the batter should be thin and similar to the consistency of single cream.
• Don't over mix the batter. Mix enough to just combine, then leave to rest for 30 minutes.
• If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

🥞 Other Pancake recipes

• American Blueberry Pancakes
• American Pancakes
• Healthy Pancakes Recipe (with Banana and Oats)
• Scotch Pancakes Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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English Pancakes Recipe

Traditional English pancakes recipe made simply with eggs, flour and milk. Make the batter for this easy recipe in just 5 minutes and enjoy perfectly thin and light English style pancakes on Pancake day.

Course Breakfast, brunch, Dessert

Cuisine British, English

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 6 Pancakes

Calories 111kcal

Author By: Debbie Jones

Equipment

• Sieve
• Large mixing bowl
• Whisk
• 9 inch pancake pan or frying pan
• Ladle
• Spatula

Ingredients

• 110 g plain flour all purpose flour
• 2 large eggs
• 275 ml semi skimmed 2% milk
• Knob of butter for cooking
• Lemon juice and sugar for topping

Metric - US Customary

Instructions

• Start by sifting flour into a large mixing bowl.
• Make a well in the flour and crack in two eggs.
• Add a quarter of the milk to the eggs then start to whisk into the flour.
• Gradually add the rest of the milk to the batter and whisk well between each addition. The gradual addition will ensure a lump free batter.
• Once all the milk is whisked in, leave to stand for 30 minutes
• Place a 9 inch pancake pan or frying pan on a medium heat. Add a bit of butter and melt. Use kitchen towel to spread the batter around the base of the pan and remove any excess. Give your batter a good mix and then scoop ¾ of a ladleful into the hot pan.
• Move the pan around to spread the batter all the way to the edges. (TIP: if you like frilly edges then take the batter ever so slightly up the sides of the pan).
• Keep the pan on a medium heat and cook for around 1 minute. Use a spatula to gently lift one side to check the pancake has browned and to help release it from the pan base. Its time to flip when you can shake the pan and the pancake slides and moves across the pan. Then, either take a chance and give it a flip or use a spatula to gently turn over the pancake.
• Cook on the second side for 30 seconds or so. Serve on a plate with lemon and sugar or transfer to foil and wrap to keep warm whilst you make more.
• Repeat steps 6-9 until all the batter is used up.

Notes

Milk: Semi skimmed milk is used in this recipe but for a richer flavour you can use whole milk. I don't recommend using skimmed milk which lacks the fat required to keep the pancakes soft and full of flavour.

Flour: This recipe calls for plain or all purpose flour as the English pancake is thin and flat so doesn't require any rising agents.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Lemons and sugar: Lemon juice and sugar is the traditional topping for English pancakes. But feel free to substitute with your favourite pancake topping.

What is the difference between English and American pancakes?
Unlike English pancakes, American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than English pancakes.

What is the difference between English pancakes and crepes?
The french version of pancakes are very similar to British pancakes except they are larger and thinner. A special tool is used for spreading the batter on a hot plate, which makes crepes very thin.

What toppings to serve with pancakes?
The traditional topping for English pancakes is sugar and lemon - nice and simple. However, you could also top with strawberries, mango, banana, nutella, honey, syrup, chocolate sauce, cream, yogurt, chocolate chips, nuts and seeds.

Can you reheat pancakes?
In my opinion pancakes are best eaten straight from the pan and this was always the tradition in my house. My mum would stand dutifully by the stove cooking off pancakes as fast as we could eat them.

However, if you wish, you can make a full batch of pancakes and wrap in foil as you go to keep them warm. If they do need reheating, place the foil wrapped pancakes in a hot oven for 5 minutes. Alternatively pop the pan back on the heat and warm each pancake on both sides for 10 seconds or so.

Nutrition

Serving: 1pancake | Calories: 111kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The post English Pancakes Recipe appeared first on ProperFoodie.

Warm and sticky hot cross buns fresh out of the oven. Make your own hot cross buns this Easter with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with juicy sultanas and sweet spices, they are perfect for snacking on after a long walk on Easter Sunday.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Making hot cross buns can be a fairly complex and daunting process. There are a number of steps involved but at the heart, its just a basic bread rolls recipe, and these rustic hot cross buns are actually really easy to make. With a foolproof method and 10 minute dough recipe these soft and fluffy buns will easily take centre stage this Easter.

You don't need a bread machine and theres no need to activate the yeast before adding it to the flour. This is a simple method of adding wet ingredients to dry and bringing it all together into the most perfect batch of homemade hot cross buns.

🍽 Equipment notes

Useful bits of equipment for making this hot cross buns recipe:

• Large flat baking tray lined with greaseproof paper
• Piping bag for piping on the crosses.

🥘 Ingredients

To make this hot cross buns recipe at home you will need:

Ingredient notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Sultanas: Any dried fruit will work well in this recipe. Try with currants, raisins, dried cranberries, dried apricot pieces, orange peel or chocolate chips.

Mixed spice: This is a mixture of several sweet spices, including cinnamon, nutmeg and ginger. If you can't get hold of any mixed spice then you can use a mix of the above single spices.

Caster sugar: The caster sugar (or bakers sugar) is added to the recipe to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
2. Next, in large bowl mix together the flour, sugar, yeast, salt and mixed spice (dry ingredients).
3. Make a well in the centre of the mixed dry ingredients. Whisk the 2 eggs and pour into the well along with a quarter of the heated milk mixture. Stir well.
4. Gradually add the rest of the milk mixture stirring between each addition to bring together into a dough.
5. Turn out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. 
6. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
7. Knock back the risen dough and turn out on a floured work surface. Flatten out the roughly with your fingertips.
8. Grab the dough on either side with both hands and stretch out into a long strip. Add the sultanas to the centre of the strip of dough.
9. Roll up into a sausage shape from one side to the other. This should allow for the fruit to be fully combined.
10. Next, halve and then quarter the dough. Then halve each quarter, creating 8 pieces that will be similar in size. Shape each piece into a round ball. Then place on a lined baking tray. Space out well to leave room for rising in the oven. Cover lightly with cling film and leave in a warm place to rise for 30 minutes. At this point you can preheat the oven to 160°C (320°F).
11. Whilst waiting for the second rise, make the paste for the crosses by mixing together 100g plain flour with 8 tablespoon whole milk. Transfer to a piping bag ready to pipe the crosses onto the buns.
12. After 30 minutes remove the cling film from the dough balls. Whisk 1 egg with 1 tablespoon of whole milk and use a pastry brush to glaze the dough balls all over.
13. Pipe crosses over the glazed buns then place in the centre of a pre heated oven and bake at 160°C (320°F) for 20-25 minutes or until golden brown.
14. Remove the baked hot cross buns from the oven. Heat up some apricot jam and paint over the buns whilst still hot.

💭 Expert tips

• Time yourself when kneading and make sure you knead for the full 5 minutes.
• Only allow the dough to rise until it has about doubled in size. In a warm kitchen this should take around an hour. If you leave it for longer the gas bubbles can become too big and the buns will then fail to rise when baked.
• If your kitchen is quite cool the dough could take up to 2 hours to double in size. You can speed this up by standing on top of a pre heated oven. Alternatively place the dough in the fridge if you would prefer to leave it to prove over a few hours instead (e.g. overnight).
• When making the paste for the crosses, add the milk a bit at a time in order to reach your desired consistency. A thicker paste will give a thiner and more defined cross. A thinner paste will create a wider and flatter cross.

❓ Frequently asked questions

Other Easter bakes

• Bakewell Tart
• Cinnamons Swirls
• American Pancakes
• Scotch Pancakes Recipe
• Healthy Banana Pancakes
• American Blueberry Pancakes

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Hot Cross Buns Recipe

Warm and sticky hot cross buns fresh out of the oven. Make your own hot cross buns this Easter with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with juicy sultanas and sweet spices, they are perfect for snacking on after a long walk on Easter Sunday.

Course afternoon tea, Breakfast, brunch, Dessert, Snack

Cuisine British, Easter

Prep Time 2 hours hours 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours

Servings 8 Hot cross buns

Calories 483kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Small saucepan
• Small mixing bowl or jug
• Large flat baking tray lined with greaseproof paper
• Pastry brush
• Piping bag for piping on the crosses

Ingredients

For the buns

• 200 ml whole milk
• 100 g unsalted butter
• 2 large eggs beaten
• 500 g strong white bread flour
• 50 g caster sugar
• 7 g sachet of fast action yeast
• Pinch salt
• 2 teaspoon mixed spice
• 150 g Sultanas

For the cross

• 100 g plain flour
• 8 tablespoon whole milk

For the egg wash

• 1 egg beaten
• ½ tbsp. whole milk

For the glaze

• 150 g Apricot jam

Metric - US Customary

Instructions

• Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
• Next, in large bowl mix together the flour, sugar, yeast, salt and mixed spice (dry ingredients).
• Make a well in the centre of the mixed dry ingredients. Whisk the 2 eggs and pour into the well along with a quarter of the heated milk mixture. Stir well.
• Gradually add the rest of the milk mixture stirring between each addition to bring together into a dough.
• Turn out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Knock back the risen dough and turn out on a floured work surface. Flatten out roughly with your fingertips.
• Grab the dough on either side with both hands and stretch out into a long strip. Add the sultanas to the centre of the strip of dough.
• Roll up into a sausage shape from one side to the other. This should allow for the fruit to be fully combined.
• Next, halve and then quarter the dough. Then halve each quarter, creating 8 pieces that will be similar in size. Shape each piece into a round ball. Then place on a lined baking tray. Space out well to leave room for rising in the oven. Cover lightly with cling film and leave in a warm place to rise for 30 minutes. At this point you can preheat the oven to 160°C (320°F).
• Whilst waiting for the second rise, make the paste for the crosses by mixing together 100g plain flour with 8 tablespoon whole milk. Transfer to a piping bag ready to pipe the crosses onto the buns.
• After 30 minutes remove the cling film from the dough balls. Whisk 1 egg with 1 tablespoon of whole milk and use a pastry brush to glaze the dough balls all over.
• Pipe crosses over the glazed dough balls then place in the centre of a pre heated oven and bake at 160°C (320°F) for 20-25 minutes or until golden brown.
• Remove the baked hot cross buns from the oven. Heat up some apricot jam and paint over the buns whilst still hot.

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Sultanas: Any dried fruit will work well in this recipe. Try with currants, raisins, dried cranberries, dried apricot pieces, orange peel or chocolate chips.

Mixed spice: This is a mixture of several sweet spices, including cinnamon, nutmeg and ginger. If you can't get hold of any mixed spice then you can use a mix of the above single spices.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

How should hot cross buns be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The buns will keep well and stay soft for 2-3 days, after this you may find that they start to harden and go stale.

Can this recipe be made in advance? Make the recipe as per the instructions up to when the dough is rolled into 8 balls. At this point cover with cling film and place in the fridge. The dough balls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Arrange on a tray, well spaced, then glaze with egg wash and pipe on the crosses before baking in the oven as per the recipe.

Can this recipe be reheated? As these are HOT cross buns, it is nice to actually eat them whilst still warm. Once cooled you can reheat by wrapping the buns in foil, then place in a hot oven and warm gently for 5 minutes.

Can you freeze hot cross buns? Once baked and fully cooled, place the buns in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat, remove from the freezer and either heat each bun for 1-2 minutes in the microwave or leave on the side to fully defrost then wrap in foil and pop in a hot oven to warm for 5 minutes.

Expert tips:

• Time yourself when kneading and make sure you knead for the full 5 minutes.
• Only allow the dough to rise until it has about doubled in size. In a warm kitchen this should take around an hour. If you leave it for longer the gas bubbles can become too big and the dough will then fail to rise when baked. If your kitchen is quite cool the dough could take up to 2 hours to double in size. You can speed this up by standing on top of a pre heated oven. Alternatively place the dough in the fridge if you would prefer to leave it to prove over a few hours instead (e.g. overnight).
• When making the paste for the crosses, add the milk a bit at a time in order to reach your desired consistency. A thicker paste will give a thiner and more defined cross. A thinner paste will create a wider and flatter cross.

Nutrition

Calories: 483kcal | Carbohydrates: 76g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 52mg | Potassium: 182mg | Fiber: 2g | Sugar: 17g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg

The post Hot Cross Buns Recipe appeared first on ProperFoodie.

Sweet and sticky mini hot cross buns served with chocolate sauce dip! Soft and fluffy and filled with chocolate chunks, sweet spices and dried mixed fruit. The recipe for these delightful chocolate chip hot cross buns is super easy and it takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine!

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🥘 Ingredients

To make these chocolate hot cross buns you will need ingredients for a standard hot cross bun recipe:

Plus some extra ingredients to make these mini hot cross buns extra special:

• Chocolate chips or chunks
• Ground ginger
• Ground nutmeg
• dried mixed peel
• Milk and white baking chocolate for making a chocolate sauce dip.

Ingredient notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

🔪 Step by step instructions

1. Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
2. In a small jug whisk together the 2 large eggs and set to one side.
3. Next, in large bowl mix together the flour, sugar, yeast, salt, mixed spice, nutmeg and ginger (dry ingredients).
4. Make a well in the centre of the mixed dry ingredients. Pour in the eggs and a quarter of the milk mixture. Stir well. Gradually add the rest of the milk stirring between each addition to bring together into a dough.
5. Turn the dough out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
6. Knock back the risen dough and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Grab the dough on either side with both hands and stretch out into a long strip. Add the currants, peel and chocolate to the centre of the strip of dough. Roll up the dough into a sausage shape from one side to the other. This should allow for the fruit and chocolate to be fully combined into the dough.
7. Divide the dough into small balls. This recipes makes approx. 32 small buns.
   
8. Lay out the dough balls into your tear and share design on a large baking tray. If you would like to serve with a small dipping dish in the middle place this into the centre now to measure a large enough gap. Also leave a small gap in-between each ball to leave room for further rising. Cover with cling film or a clean tea towel and leave for another hour to rise.
9. Meanwhile mix together 100g flour with 8 tablespoon of milk to form a smooth paste. Transfer to a piping bag ready to pipe on the crosses.
10. Pre heat the oven to 160 degrees C. Glaze the risen dough balls with egg wash (1 egg whisked with a splash of whole milk). Then pipe on the crosses.
11. Place the buns in the oven for 20-25 minutes or until golden brown.
12. Five minutes before the buns come out of the oven, melt the apricot jam in a small pan. As soon as the buns are removed from the oven paint over the heated jam and then leave to cool.
13. Once the hot cross bun tear and share is fully cooled, place the chocolate in a microwaveable bowl and heat in 30 second bursts until melted. Mix the melted white and milk chocolate and serve with the tear and share.

💭 Expert tips

• Gently heat the milk and melt in the butter the leave to cool to body temperature before adding to the dry ingredients.
• For ease and to save time, add the fast action yeast to the dry ingredients. It will activate when the wet ingredients are mixed in. 
• Divide the dough evenly by halving each piece until you have enough even pieces to make the 32 small balls.
• Position the dough balls into a tear and share shape leaving enough space for a second rise and for a dipping bowl in the middle

❓ Frequently asked questions

🍰 Other Easter bakes

• Bakewell Tart
• Hot Cross Buns Recipe
• Cinnamons Swirls
• American Pancakes
• Carrot cake (coming soon)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Mini Hot Cross Buns (With Chocolate)

Sweet and sticky mini hot cross buns! Soft and fluffy and filled with chocolate chunks, sweet spices and dried mixed fruit. The recipe for these delightful chocolate chip hot cross buns is super easy and it takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine!

Course Dessert, party food, pudding

Cuisine British

Prep Time 3 hours hours 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 32 mini buns

Calories 155kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Baking tray
• Piping bag for the crosses
• Pastry brush for the egg wash and glaze
• Small pan for the apricot glaze

Ingredients

For the buns

• 200 ml whole milk
• 75 g unsalted butter
• 2 large eggs beaten
• 450 g strong white bread flour
• 80 g caster sugar
• 7 g sachet of fast action yeast
• Pinch salt
• 1 teaspoon mixed spice
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 50 g dried mixed peel
• 50 g currants
• 70 g chocolate chunks/chips

For the cross

• 100 g plain flour
• 8 tablespoon whole milk

For the egg wash

• 1 egg beaten
• ½ tablespoon whole milk

For the glaze

• 150 g apricot jam

For the chocolate dip

• 100 g milk chocolate
• 100 g white chocolate

Metric - US Customary

Instructions

To make the buns

• Place the milk and butter in a small pan and heat gently until the butter has melted. Set to one side to cool.
• In a small jug whisk together the 2 large eggs and set to one side.
• Next, in large bowl mix together the flour, sugar, yeast, salt, mixed spice, nutmeg and ginger (dry ingredients).
• Make a well in the centre of the mixed dry ingredients. Pour in the eggs and a quarter of the milk mixture. Stir well. Gradually add the rest of the milk stirring between each addition to bring together into a dough.
• Turn the dough out onto a clean floured work surface. Knead for 5 minutes until it starts to feel smooth and less sticky. Place the dough in an oiled bowl and cover. Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• After the dough has risen, uncover and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Grab the dough on either side with both hands and stretch out into a long strip. Add the currants, peel and chocolate to the centre of the strip of dough. Fold all the sides in and then roll up the dough into a sausage shape from one side to the other. This should allow for the fruit and chocolate to be fully combined into the dough.
• The dough can now be divided up into small dough balls. There is enough dough to make 32 small buns. I divided mine into 26 small buns for the tear and share and then made 4 separate larger buns.
• Lay out the dough balls into your tear and share design on a large baking tray. If you would like to serve with a small dipping dish in the middle place this into the centre now to measure a large enough gap. Also leave a small gap in-between each ball to leave room for further rising. Cover with cling film or a clean tea towel and leave for another hour to rise.

To make the cross

• Meanwhile mix together 100g flour with 8 tablespoon of milk to form a smooth paste. Transfer to a piping bag ready to pipe on the crosses.

Bake

• Pre heat the oven to 160 degrees C. After an hour, remove the tea towel from the dough balls. Mix together the egg and ½ tablespoon milk to make the egg wash. Use a pastry brush to glaze the dough balls with the egg wash.
• Next pipe the crosses onto the buns, try to pipe in one line over multiple buns where possible, just to make it easier. With my circular design I piped around in one circle and then across in a star shape.
• Place the buns in the oven for 20-25 minutes or until golden brown.

To make the sticky apricot glaze.

• 5 minutes before the buns come out of the oven, melt the apricot jam in a small pan. As soon as the buns are removed from the oven paint over the heated apricot jam and then leave to cool.

To make the chocolate dip

• Once the hot cross bun tear and share is fully cooled, place the chocolate in a microwaveable bowl and heat in 30 second bursts until melted. Mix the melted white and milk chocolate and serve with the tear and share.

Notes

Flour: Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy hot cross bun.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

How should mini hot cross buns be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The buns will keep well and stay soft for 2-3 days, after this you may find that the rolls start to harden and go stale.

Can this recipe be made in advance? Make the recipe as per the instructions up to when the bun dough is rolled into 32 balls. At this point cover with cling film and place in the fridge. The dough balls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Arrange on a tray then glaze with egg wash and pipe on the crosses before baking in the oven as per the recipe.

Can this recipe be reheated? As these are HOT cross buns, it is nice to actually eat them whilst still warm. Once cooled you can reheat by wrapping the rolls in foil then place in a hot oven and warm gently for 5 minutes.

Can you freeze mini hot cross buns? Once baked and fully cooled, place the buns in an airtight container or sealable freezer bag and freeze for up to 3 months. Its easier to freeze the buns loose rather than in the tear and share shape. When ready to eat remove from the freezer and either heat each bun for 1-2 minutes in the microwave or leave on the side to fully defrost then wrap in foil and pop in the oven to warm for 5 minutes.

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 18mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

This post was first published in March 2018. Updated in January 2021 with an improved recipe, new ingredients photo, step-by-step photos and recipe tips.

The post Mini Hot Cross Buns (with Chocolate) appeared first on ProperFoodie.

Easy to make, light and fluffy American Pancakes recipe. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert. For more pancake inspiration see: 5 Easy Recipes for Pancakes.

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👩🏻‍🍳 Why make this recipe

If you are looking for pancakes that are thick, soft and spongy then this is your recipe. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is primed for soaking up lashing of syrup.

This is an easy recipe where wet and dry ingredients are simply whisked together in a bowl. For extra fluffiness the egg whites are separated and then whipped separately and folded into the mixture last. However, for speed and ease the eggs can be left whole if you prefer and simply mixed in with the other wet ingredients.

🥘 Ingredients

To make this American Pancakes recipe you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Baking powder: American pancakes use a rising agent to make them thick and fluffy

Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.

However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

🔪 Step by step instructions

1. In a large bowl mix together the flour, caster sugar and baking powder.
2. In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
3. Next add the yogurt and milk to the yolks.
4. Whisk together well until smooth and fully combined.
   
5. Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
6. Whisk everything together into a thick batter.
7. In a separate smaller bowl whisk the egg whites until soft white peaks form.
8. Gently fold the egg whites into the pancake mixture.
9. Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
10. Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute  on the second side.
    
11. Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

💭 Expert tips

• For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter. For example try these blueberry pancakes.
• Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites.
• If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.

❓ Frequently asked questions

📖 Recipe

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American Pancakes

Easy to make, light and fluffy American Pancakes. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert.

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 Pancakes

Calories 110kcal

Author By: Debbie Jones

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon caster sugar
• 2 large free range eggs yolks and whites separated
• 250 ml Greek yogurt
• 25 ml semi skimmed milk
• Butter for cooking

Metric - US Customary

Instructions

• In a large bowl mix together the flour, caster sugar and baking powder.
• In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
• Next add the yogurt and milk to the yolks.
• Whisk together well until smooth and fully combined.
• Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
• Whisk everything together into a thick batter.
• In a separate smaller bowl whisk the egg whites until soft white peaks form.
• Gently fold the egg whites into the pancake mixture.
• Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
• Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
• Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.

Notes

Flour: Use plain or all purpose flour.

Baking powder: American pancakes use a rising agent to make them thick and fluffy

Eggs: If you want to save time and don’t mind about making your pancakes extra fluffy you can add eggs whole, along with the other wet ingredients, rather than separate.

Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.

Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.

How do I make pancakes fluffy? Fluffy pancakes are made by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.

What is the difference between British and American pancakes? Unlike British pancakes American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than British pancakes.

What to serve with pancakes? The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey. Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.

Nutrition

Serving: 40g | Calories: 110kcal | Carbohydrates: 17g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Calcium: 76mg | Iron: 1mg

This post was first published in February 2017. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

The post American Pancakes appeared first on ProperFoodie.

Easy frangipane mince pies made completely from scratch with a few basic store cupboard ingredients. The homemade frangipane topping is soft and spongy with a sweet almond flavour. This is surely one of the best ways to enjoy mince pies and amazing with a bit of brandy cream! The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 20 minutes in the oven.

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🥘 Ingredients

To make 24 frangipane mince pies you will need:

Ingredient notes for the pastry and filling

Butter: this should be as cold as possible, so leave in the fridge until the last minute. Cold pastry is easier to work with.

Orange zest: To make these mince pies extra festive, I like to flavour the pastry with orange zest. This could be substituted with clementine or tangerine zest or completely left out if preferred.

Cranberry sauce: Cranberry sauce can be added to the mincemeat filling for a mince pie with extra Christmas flavour. Again this is completely optional but if you would like to give this a go just stir a couple of tablespoons of cranberry sauce into the mincemeat.

Ingredient notes for the frangipane

Butter: This should be room temperature so it can be easily creamed with the sugar.

Ground almonds: This is essential for making frangipane, which has a distinctive almond flavour, so don't leave this out.

Flaked almonds: These are to add as a topping but are completely optional.

❓ Frequently asked questions

🎄 Other Christmas recipes

• Easy Mince Pie Recipe
• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• How to Roast Chestnuts
• Cinnamon Swirls
• Fig and Apple Chutney
• Spiced Pear and Cider Chutney

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Frangipane Mince Pies

Easy frangipane mince pies made completely from scratch with a few basic store cupboard ingredients. The homemade frangipane topping is soft and spongy with a sweet almond flavour. This is surely one of the best ways to enjoy mince pies and amazing with a bit of brandy cream! The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 20 minutes in the oven.

Course Christmas, Dessert, pudding, treat

Cuisine British, Christmas

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24 mince pies

Calories 288kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Cling film (plastic wrap)
• Food processor
• rolling pin
• 8cm round fluted cutter
• Shallow mince pie tray

Ingredients

For the Pastry and filling

• 250 g plain flour
• 50 g ground almonds
• 150 g cold cubed butter
• 50 g icing sugar
• 1 large egg
• 1 orange zested
• 510 g jar of mincemeat
• 2 tablespoon cranberry sauce
• Extra flour for dusting pastry

For the frangipane

• 150 g butter room temp
• 150 g caster sugar
• 125 g ground almonds
• 80 g plain flour
• 2 large eggs

Metric - US Customary

Instructions

To make the pastry

• Add the flour and cold, cubed butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.
• Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
• Whisk one large egg in a jug then gradually add to the mixture. Mix well between each addition and stop adding the egg when the pastry starts to come together. TIP: If you have added all the egg and the pastry hasn't come together, add small spoonfuls of a second egg or cold water until it does come together.
• Turn the pastry out onto a clean, floured work surface and shape into a ball. Wrap in cling film and place into the fridge to chill for at least 30 minutes. The colder the better!

To make the frangipane

• Whilst the pastry is in the fridge, the frangipane can be made. Start by setting up your food processor with the blade attachment and then add the butter and caster sugar.
• Turn on the processor and blend together until creamy and lighter in colour.
• Next, with the processor turned off, crack one of the eggs into to processor and add a tablespoon of the ground almonds. Turn the processor on and blend until the egg is fully combined. Repeat with the second egg.
• Remove the mixer bowl from the processor and take out the blade. Then add the remaining ground almonds and the flour to the mixture. Fold in well using a spatula until fully combined. Store the frangipane in the fridge until ready to use.

Putting together the mince pies

• Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. Work quickly and don't over handle. Warm pastry is more likely to break. Use an 8cm round, fluted cutter to cut out circles for the base of each mince pie. TIP: use a size of round cutter that is slightly larger than the holes of your mince pie tray.
• To prevent the mince pies from sticking during baking, lightly grease your mince pie tray and lightly sprinkle with flour, tapping off the excess. Then carefully place the pastry circles into the holes of the tray and add a teaspoon of mincemeat filling to each one. (Optional: Stir cranberry sauce into mincemeat first for an extra festive twist).
• Then add a teaspoon of frangipane on top of the mincemeat. No need to spread out the frangipane or make it look neat - it will spread and settle evenly during baking. TIP: only add a teaspoon of frangipane, more than this will be too much and will spill over the edges of the pastry.
• Add a few flaked almonds to the top of the frangipane, if desired, then place in the centre of a pre heated oven and bake at 170℃/340℉ for 20 minutes or until the frangipane is golden brown around the edges.

Video

Notes

Adding egg to pastry: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. Or if you don't have enough egg add small spoonfuls of a second egg or cold water until the pastry starts to come together. 

What is the best way to work with the pastry? To make this recipe easier and to keep the pastry colder for longer I suggest making half to begin with. This means halving the chilled pastry and returning one half to the fridge and rolling out the second half to make 12 mince pies. Once these have been filled and placed in the oven the rest of the pastry can be rolled out to make the rest of the pies.

How to stop the pastry from breaking when placing in the tray holes? Pastry is a lot easier to handle when cold. Once made, make sure it is well chilled for at least 30 minutes. Leave it for longer if you can. Then roll out quickly and try not to over handle the cut out circles before placing in the tray.

How should mince pies be stored? Allow the mince pies to fully cool then wrap in foil or cling film and store in an air tight container for up to 1 week.

Can mince pies be frozen? Freezing mince pies is a fantastic way to have homemade mince pies on hand whenever you want them. Allow the pies to fully cool then stack in a sealable container and freeze for up to 3 months. To defrost, pop out as many pies as you need then leave on the side to fully defrost for a couple of hours. To reheat, place defrosted pies in a warm oven for 5 minutes.

What can I add to a jar of mincemeat? This recipe suggests adding cranberry sauce to the mincemeat for a bit of extra Christmas flavour. Other additions could include orange zest, crushed hazelnuts, splash of rum or brandy, tinned cherries (chopped), dried apricots or some christmassy spices such as cinnamon or nutmeg.

Nutrition

Calories: 288kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 25mg | Fiber: 2g | Sugar: 23g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

This post was first published in December 2017. Updated in December 2020 with an improved recipe and new images, step-by-step photos and recipe tips.

The post Frangipane mince pies appeared first on ProperFoodie.

A deliciously festive and easy mince pie recipe made with crumbly, orange flavoured pastry and a sweet, mincemeat and cranberry filling. The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 15 minutes in the oven and can be enjoyed immediately or frozen for another time.

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🥘 Ingredients

To make 16 mince pies you will need:

Ingredient notes

Icing sugar: Using icing sugar in pastry, instead of caster sugar, is one of the best ways to ensure a light a crumbly pastry. The fine, powdery sugar will dissolve quickly and evenly into the pastry.

Orange zest: To make these mince pies extra festive, I like to flavour the pastry with orange zest. This could be substituted with clementine or tangerine zest or completely left out if preferred.

Cranberry sauce: Cranberry sauce can be added to the mincemeat filling for a mince pie with extra Christmas flavour. Again this is completely optional but if you would like to give this a go just stir a couple of tablespoons of cranberry sauce into the mincemeat.

Eggs: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. The second egg is for glazing the pastry.

❓ Frequently asked questions

🎄 Other Christmas recipes

• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• How to Roast Chestnuts
• Cinnamon Swirls
• Fig and Apple Chutney
• Spiced Pear and Cider Chutney

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Easy Mince Pie Recipe

A deliciously festive and easy mince pie recipe made with crumbly, orange flavoured pastry and a sweet, mincemeat and cranberry filling. The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 15 minutes in the oven and can be enjoyed immediately or frozen for another time.

Course afternoon tea, Christmas, Dessert, party food, pudding, Snack

Cuisine British

Diet Vegetarian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 16 Mince pies

Calories 220kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Cling film (plastic wrap)
• rolling pin
• 8cm round cutter
• 7cm round fluted cutter
• Small star cutter
• Deep cupcake tray or
• Shallow mince pie tray (depending on if you want shallow or deep filled mince pies)
• Pastry brush for egg wash

Ingredients

• 250 g plain flour
• 50 g ground almonds
• 150 g cold cubed butter
• 50 g icing sugar
• 1 large egg for the pastry
• 1 orange zested
• 1 egg for egg wash
• 510 g jar of mincemeat
• 2 tablespoon cranberry sauce
• Extra flour for dusting pastry

Metric - US Customary

Instructions

• Add the flour and cold, cubed butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.
• Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
• Whisk one large egg in a jug then gradually add to the mixture. Mix well between each addition and stop adding the egg when the pastry starts to come together. TIP: If you have added all the egg and the pastry hasn't come together, add small spoonfuls of cold water until it does come together.
• Turn the pastry out onto a clean, floured work surface and shape into a ball. Wrap the pastry in cling film and place into the fridge to chill for at least 30 minutes. The colder the better!
• Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. Work quickly and don't over handle the pastry. Warm pastry is more likely to break.
• Use an 8cm round cutter to cut out 16 circles for the base of each mince pie. TIP: use a size of round cutter that is slightly larger than the holes of your muffin or mince pie tray.
• Gather up the leftover pastry and reshape into a ball. Then roll out again and use a 7cm round fluted cutter to cut out 16 pastry lids. For extra detail use a small star cutter to cut out star shapes in the pastry lids. TIP: save the cut out stars and bake as they are for little extra pastry treats
• To flavour your mincemeat with cranberries: Transfer the mincemeat to a bowl then stir in 2 tablespoons of cranberry sauce (optional).
• To prevent the mince pies from sticking during baking, lightly grease your cupcake or mince pie tray and lightly sprinkle with flour, tapping off the excess. Then carefully place the larger pastry circles into the holes of the tray. Push the pastry gently into the corners using your finger tips or the rounded end of a champaign cork if you have long nails.
• Add a spoonful of mincemeat filling to each pastry base. Don't overfill and try to keep the filling just under the top of the pastry base.
• Place a lid on top of each pie and gently press down so the lid touches the top edges of the base.
• Brush the lids of the mince pies with whisked egg then place in the oven at 170℃/340℉ and bake for 15 minutes or until golden brown.

Video

Notes

Adding egg to pastry: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. Or if you don't have enough egg add small spoonfuls of cold water until the pastry starts to come together. 

How to stop the pastry from breaking when placing in the tray holes? Pastry is a lot easier to handle when cold. Once the pastry has been made, make sure it is well chilled for at least 30 minutes. Leave it for longer if you can. Then roll out quickly and try not to over handle the cut out circles before placing in the tray.

How should mince pies be stored? Allow the mince pies to fully cool then wrap in foil or cling film and store in an air tight container for up to 1 week.

Can mince pies be frozen? Freezing mince pies is a fantastic way to have homemade mince pies on hand whenever you want them. Allow the pies to fully cool then stack in a sealable container and freeze for up to 3 months. To defrost, pop out as many pies as you need then leave on the side to fully defrost for a couple of hours. To reheat, place defrosted pies in a warm oven for 5 minutes.

What can I add to a jar of mincemeat? This recipe suggests adding cranberry sauce to the mincemeat for a bit of extra Christmas flavour. Other additions could include orange zest, crushed hazelnuts, splash of rum or brandy, tinned cherries (chopped), dried apricots or some christmassy spices such as cinnamon or nutmeg.

Nutrition

Calories: 220kcal | Carbohydrates: 48g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 74mg | Fiber: 3g | Sugar: 27g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

This post was first published in December 2015. Updated in December 2020 with an improved recipe and new images, step-by-step photos and recipe tips.

The post Easy Mince Pie Recipe appeared first on ProperFoodie.

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🥘 Ingredients

To make one 8 inch (20cm) cake or two 6 inch (15cm) cakes you will need the following:

Ingredient notes

Dried mixed fruit: This recipe uses slightly less fruit than normal in order to allow room for more cake and for some of the other flavours. The fruit can be a general mix of currants, raisins, orange peel etc or you can pick fruits specific to your taste. I like to use dried cranberries and apricots.

Alcohol: In this recipe I chose to use spiced rum as I love the slight hint of vanilla and spiced favour it adds to the fruit cake. However, you can use other spirits depending on your taste. Brandy or whiskey will also add a spice flavour, whereas Amaretto or flavoured liqueurs will add sweeter notes.

If you would prefer to make an alcohol free cake then just replace the alcohol with orange or apple juice.

Oranges: Both the zest and the juice are used in this recipe and both are added to the dried fruits, along with the alcohol for soaking. Soaking plumps up the dried fruits adding moisture and flavour. See set by step instructions below for the quickest way to soak fruits if you don't have time to leave them over night.

Secret ingredients: To really boost the flavour of this recipe I like to add two special ingredients. Cocoa powder and black treacle (not pictured). Only a small amount of each is required to give a deep, chocolatey flavour, perfect for balancing out the fruit and rum.

Both are optional but its important to note that if you decide not to add these, the treacle can just be left out but the cocoa powder must be replaced with the same amount of plain flour. In short - this recipe will work just the same with or without the treacle but cocoa must be replaced.

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

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Easy Christmas Cake Recipe

This easy Christmas cake recipe is full of festive fruits, zesty orange peel and hints of vanilla and chocolate. With a slightly lower fruit to cake ratio than usual and with a couple of my secret ingredients this cake will easily take centre stage this Christmas. Whats more, it only takes half an hour to make the cake mixture, theres no need for a food processor or mixer and the fruit can be soaked for just 15 minutes rather than overnight. See above for addition instructions on lining a cake tin and icing and decorating a Christmas cake.

Course christmas dinner, Dessert

Cuisine British

Prep Time 30 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 12 people (One 8 inch cake)

Calories 512kcal

Author By: Debbie Jones

Equipment

• One 8 inch (20cm) cake tin or two 6 inch (15cm) tins (depending on if you want to make one big cake or two small Christmas cakes)
• Baking paper to line the tin(s)
• Large bowl to soak fruits
• Large bowl to mix the cake mixture
• Skewer to test if cake is cooked through
• Wire rack to cool

Ingredients

• 500 g dried mixed fruit
• 200 ml spiced rum or your preferred spirit
• 2 juiced and zested oranges
• 250 g unsalted butter
• 250 g light brown muscovado sugar
• 2 tablespoon black treacle
• 225 g plain flour
• 75 g ground almonds
• 25 g cocoa powder
• 2 teaspoon mixed spice
• ¼ teaspoon bicarbonate of soda
• 4 eggs

Metric - US Customary

Instructions

• Add the dried mixed fruit to a large mixing bowl and pour over the spiced rum, and the juice and zest of two oranges. Cover and leave to soak overnight. If you don't have time to leave overnight then transfer to a large pan and heat to a very gentle simmer for 3-4 minutes. Then remove from the heat and leave to cool for 10 minutes.
• Meanwhile add the butter, muscovado sugar and black treacle (if using) to a small pan. Heat gently and stir until melted. Set to one side.
• In a second large mixing bowl add the flour, ground almonds, cocoa powder, mixed spice and bicarb of soda. Mix together well.
• Next pour the melted butter, sugar and treacle into the flour mixture and stir together well.
• Next, whisk the eggs together and gradually add to the mixture. Don't add too much in one go as the mixture may split. Stir well in between each addition.
• Once all the egg is combined, stir in the soaked fruits.
• Transfer the cake mixture to your lined tin (either one 8 inch tin or two 6 inch tins). To bake, place in the centre of a preheated oven (150°C/300°F); the 6 inch cakes for 1hr 50 minutes and the 8 inch cake for 2hrs 10 minutes. Check your cake 15 minutes before the end of these baking times by inserting a skewer into the centre, If the skewer comes out clean then its done. If not, return to the oven and check every 10 minutes until the skewer comes out clean.
• Place the Christmas cake, still in the tin, on a wire rack to cool. Whilst cooling skewer all over and drizzle over 2 tablespoons of spiced rum (or your preferred spirit). After half an hour or so, carefully remove from the tin and leave on the wire rack to cool completely.
• Once cooled, wrap the cake in cling film and store in a tin. Unwrap once a week and spoon over (feed) 2 tablespoon of spiced rum (or your preferred alcohol).

Video

Notes

Secret ingredients: To really boost the flavour of this recipe I like to add two special ingredients. Cocoa powder and black treacle. Only a small amount of each is required to give a deep, chocolatey flavour, perfect for balancing out the fruit and rum.
Both are optional but its important to note that if you decide not to add these, the treacle can just be left out but the cocoa powder must be replaced with the same amount of plain flour. In short - this recipe will work just the same with or without the treacle but cocoa must be replaced.

How do you feed fruit cake?
Skewer the baked fruit cake all over. Be careful to only skewer ¾ of the way down the fruitcake and not right to the bottom. The use a tablespoon to carefully drizzle spoonfuls of spiced rum (or your referred spirit) over and into the skewered holes.

How often should I feed my cake?
This depends on how much time you have until Christmas and how boozy you want your cake. If you make your cake at the start of November or earlier you can feed it with 2 tablespoon alcohol once a week. If you make the fruit cake just before Christmas then feed every day or every other day until iced.

How do you keep fruit cake moist?
Soaking fruit overnight before starting this recipe ensures that the fruits are packed full of liquid. This means that the fruit won't suck any extra moisture out of the cake during and after baking. Feeding your Christmas cake regularly after baking will also help to keep it moist as well as building up the flavour.

How long does this cake last?
Christmas cake is one of those recipe that was designed to last a long time. Fruit cake is so dense and full of alcohol that it will keep itself well preserved for a good 3 months. And in fact the longer you leave it the better it gets, which is why you'll find some people baking their Christmas cake in October.

You should however, store the Christmas cake well during this time. Wrap in at least 2 layers of cling film or foil and then place in a cake tin with lid.
The icing however is a different story and is better left until the week before Christmas. This also means your can continue to feed your cake (see above) right up until a few days before Christmas.

Can you freeze fruit cake?
As Christmas cake keeps well for so long there is really no need to freeze it. The dense cake filled with fruit and alcohol will self preserve for at least 3 months. Just keep it well wrapped.

Nutrition

Serving: 265g | Calories: 512kcal | Carbohydrates: 67g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 61mg | Potassium: 443mg | Fiber: 6g | Sugar: 43g | Vitamin A: 605IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 3mg

This post was first published in November 2016. Updated in November 2020 with new images, an improved recipe, new step-by-step photos and new recipe tips.

The post Easy Christmas Cake Recipe appeared first on ProperFoodie.

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

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🥘 Ingredients

To make a 9x9 inch tin of Cinnamon rolls (9 rolls in a tin) you will need:

Ingredient notes

Strong white bread flour: Its quite important that the right kind of flour is used for this recipe. Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy cinnamon roll.

Dark brown sugar: Soft dark brown sugar works best in this recipe as it easily mixes and dissolves into the butter. The brown sugar also has a lovely toffee flavour and the darker colour makes the swirl stand out more against the plain bread. Light brown muscovado sugar would also work well here.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

Icing - Topping the swirls with icing is completely optional, but I feel icing is a must when it comes to cinnamon swirls. Icing can be piped or drizzled on. Or if you prefer you can add more water to make a thinner icing and then brush over the swirls to create an icing glaze.

If you aren't a fan of icing you could create an apricot glaze instead. To do this heat half a jar of apricot jam in a small pan until its nice and runny. Then brush the jam over the cinnamon swirls after they have been taken out of the oven and whilst they are still warm.

❓ Frequently asked questions

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Cinnamon Swirls

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough, no dough hook or bread machine needed! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

Course afternoon tea, Breakfast, brunch

Cuisine Danish, Scandinavian, Swiss

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

dough rising time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 9 Swirls

Calories 440kcal

Author By: Debbie Jones

Equipment

• Small saucepan
• Large mixing bowl
• cling film
• Small mixing bowl
• rolling pin
• Sharp knife
• 9x9 inch square tine lined with greaseproof paper
• Pastry brush for egg wash

Ingredients

For the bread:

• 200 ml Semi skimmed 2% milk
• 100 g unsalted butter cubed
• 500 g strong white bread flour US: Bread flour
• 50 g caster sugar
• 7 g sachet fast action yeast
• Pinch salt

For the filling:

• 75 g softened butter
• 75 g dark brown sugar or muscovado sugar
• 2 tablespoon ground cinnamon

Toppings:

• 1 whisked egg to glaze
• Icing sugar to ice or apricot jam for an apricot glaze

Metric - US Customary

Instructions

• Melt the butter and milk over a low heat in a small pan.
• In a large mixing bowl stir together the flour, caster sugar, yeast and salt.
• Gradually pour the melted butter and milk into the dry ingredients. Stir well between each addition to eventually form a dough.
• Turn the dough out onto a clean floured work surface. Knead for 2-3 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover.
• Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Meanwhile mix together the dark brown sugar and cinnamon. Put to one side.
• After the dough has risen, uncover and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Then flour a rolling pin and roll into a rough rectangle 2-3mm thick.
• Use the back of a spoon to spread the softened butter over the surface of the rolled out dough.
• Next sprinkle the cinnamon sugar over the buttered dough and gently push into the butter with your fingertips.
• Roll up the dough starting from the short side. Roll nice and tight.
• Slice off the rough edges at either side of the rolled up dough. Then roughly mark out nine pieces before slicing into nine rolls with a sharp knife.
• Pre heat the oven to 180°C (350°F) and line a 9x9 inch square tin with greaseproof paper. Then place the 9 rolls into the tin, swirls facing up. Cover and leave to rise again for 30 minutes.
• Whisk up the egg. Uncover the cinnamon swirls and brush with the egg. Place the cinnamon swirls in the preheated oven and bake for 20-25 minutes or until golden brown.
• Once cooled ice with icing sugar or brush over heated apricot jam.

Video

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Substitutes: For perfect fluffy rolls its best to not substitute the bread flour. Bread flour has a higher protein content so gives a better rise.

How should baked cinnamon swirls be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The rolls will keep well and stay soft for 3-4 days, after this you may find that the rolls start to harden and go stale.

Can this recipe be made ahead of time? This recipe can be made the night before, so no need to get up at the crack of dawn for breakfast cinnamon swirls. Make the recipe as per the instructions, up to when the sliced rolls are placed into the baking tin. At this point cover with cling film and place in the fridge. The rolls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Glaze with whisked egg before baking in the oven as per the recipe.

Can you freeze cinnamon swirls? Once baked and fully cooled, place the swirls in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat remove from the freezer and either heat each roll for 1-2 minutes in the microwave or leave on the side to fully defrost then pop in the oven to warm for 5 minutes.

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Sodium: 82mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 535IU | Calcium: 67mg | Iron: 1mg

The post Cinnamon Swirls appeared first on ProperFoodie.

Sticky apple treacle tart! This lovely autumnal tart is so good that I have no doubt I will making it every autumn.

It’s the perfect mix of sticky treacle and caramelised apples, which sets the tone nicely for October and Halloween.  Why I have not thought to combine an apple pie with a treacle tart before now is a complete mystery to me. Its also a great shame that I’ve been missing out on this master piece of a dessert for all this time. It really is wonderful and I definitely need to make several more of these tarts and get a couple in the freezer.

Desserts are always a good thing to focus on in October as there’s still plenty of September fruit kicking about for apple crumble, plum and rhubarb crumble, spiced pumpkin muffins, rhubarb galette, Yorkshire parkin, plum and rhubarb crumble, fig and apple chutney ....the list goes on. And a nice warm dessert with ice cream or custard is just what is needed once the temperature starts to fall. When it comes to warming comfort food, this dessert does not disappoint. Check out my homemade, no churn ice creams if you want to make this tart extra special.

A little effort is required if the whole thing is going to be made from scratch.

However, this sticky apple treacle deliciousness becomes really quick and simple if you don’t mind using shop bought sweet pastry. If you do want to take on the challenge of making your own pastry, then there are a few simple rules that can help make it perfect:

• Try and keep all the ingredients as cold as possible. chill everything first and when combining only use your finger tips and not your palms, which will introduce more heat.
• Chill the pastry once its made and chill once again after its been rolled and lined in the tin.
• Blind bake before adding the filling and always fill the baking beans or flour up to the top so the pastry at the sides of the tin is held firmly in place
• Save any off cuts of pastry as they can be used later on to patch up any holes (no-one will know!!)

Once you have a pastry case ready to go, just pile in some stewed apples, followed by a treacle and breadcrumb filling and pop the whole thing into the oven. It usually takes around an hour to bake through, but it’s definitely worth the wait.

Just before the recipe.....another pizza oven update.

Very exciting news; actual pizzas have been made!! I know that summer is over but we don't care - the summer has been spent with us lovingly building our fabulous cob oven and we can now enjoy our pizzas whilst huddled around the oven for warmth.

The oven itself still has a few bits to finish off; like a final outer layer to make it look pretty and a roof over the whole thing to provide a bit of protection from the winter weather. But as it stands, it can function and so we aren't going to let a last final layer and the lack of a roof stop us from making some proper pizzas!! and my goodness they are proper. I will be sharing everything about our cob oven build and pizza making recipes on here very soon!! There are so many uses for this oven and I can't wait to get cooking up some amazing wood fired meals. But for now we'll just be having fun practising our pizzas. First attempt wasn't too shabby:

Best Sunday pizza afternoon ever!!

📖 Recipe

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Sticky Apple Treacle Tart

A delightful autumnal dessert with stewed apples, a treacle filling, warming syrupy flavours and a crumbly, sweet pastry base.

Total Time 2 hours hours 15 minutes minutes

Servings 12 slices

Calories 570kcal

Author By: Debbie Jones

Ingredients

For the pastry

• 2 egg yolks
• 2 tablespoon ice cold water
• 100 g unsalted butter cubed
• 100 g icing sugar
• 220 g plain flour

For the stewed apple filling

• 400 g baking apples peeled and chopped
• 50 g caster sugar
• 20 g unsalted butter
• 2 tablespoon water

For the treacle filling

• 425 g golden syrup
• 425 double cream
• 2 eggs
• 110 g breadcrumbs
• 75 g ground almonds

For the topping

• 1 baking apple

Equipment

• 10 inch tart/flan tin with loose base

Instructions

• Pre heat the oven to 180 degrees C

For the pastry

• whisk together the 2 egg yolks and 2 tablespoon of water then place to one side. In a bowl soften the butter using your fingers and then sieve in the icing sugar. Still using your fingers mix the icing sugar and butter to form a paste. Next sieve in the flour and rub all the ingredients together with the tips of your fingers to create a breadcrumb consistency.
• Gradually add the egg yolks to the flour mix using a "claw" shaped hand to combine. The pastry should start to come together and eventually form into a ball of pastry. Wrap the pastry in cling film and place in the fridge for 20-30 minutes.

For the stewed apples

• Whilst the pastry is chilling make up the stewed apple filling.
• In a large pan melt the butter then add the apple, sugar and water.Mix well and simmer on a medium heat for 5 minutes. After minutes check if the apples have begun to soften. Continue to simmer until they are soft enough to mash, add more sugar and water if it starts to look to dry. Once mashed continue to cook to ensure any larger lumps have softened. The finished product shouldn't bit too wet as this will cause the base of the tart to go soggy. Simmer for a little longer if necessary. Spoon the stewed apples into a dish and set to one side to cool.

Preparing the pastry case.

• Before rolling out the chilled pastry, prepared the tart tin by rubbing a thin layer of butter over the inner surfaces and then dust with icing sugar.
• Lightly flour your work surface and rolling pin then carefully roll out the pastry to around 3mm thick. As you are rolling move the pastry around by 90 degrees every few rolls and occasionally flip. This should ensure the pastry doesn't stick to the work surface and will create a more circular shape.
• Once the pastry is rolled out, use the rolling pin to drape the pastry over the tin. Carefully push the pastry into the corners of the tin and into the sides of the fluted edges. Once you're happy trim using a knife and re wrap the excess in cling and save in the fridge for any patching up that might be needed later on.
• In order to ensure the pastry is cooked through the pastry case must be blind baked before the filling is added. This can be done with baking paper and baking beans or by placing cling film over the pastry and then filling with flour up to the rim and wrapping the over hanging cling film over the top of the flour. Place the pastry in the oven and bake for 10-15 minutes. Watch that the pastry doesn't start to go too dark. Check under the flour or beans to see if the pastry has dried out, then remove from the oven, keep in the tart tin and set to one side. If any holes have appeared or if bits of pastry have broken off. Simply patch up with the saved pastry cut offs from earlier and pop back in the over for another couple of minutes.

For the treacle filling

• In a small pan gently heat the heat the syrup to loosen up, then leave to one side for 5 minutes to cool slightly. While the syrup is cooling mix the cream and 2 eggs together in a bowl. Pour the syrup into the cream mixture and stir well. (NOTE: if the syrup is still too hot it will start to cook the eggs). In a separate bowl mix the breadcrumbs and ground almonds and then make a well. Pour the syrup mixture into the well and mix until smooth.

Putting together the tart

• Spoon the cooled stewed apples into the middle of the pastry case and then spread evenly over the base. Next pour the treacle filling over the apples and fill to just below the rim of the pastry case. For the topping slice up another baking apple into segments and arrange carefully in the top of the treacle filling.
• Place the tart in the middle of the oven and bake for 1 hour, checking at 40 and 50 minutes. The tart will be done when it appears to be just set, it may still have a slight wobble to t in the centre. Remove from the oven and allow to cool for 15 minutes before removing from the tin.
• Serve with ice-cream, custard, or cream

Nutrition

Serving: 1g | Calories: 570kcal | Fat: 33.3g

**Estimated nutritional information per serving and per 100g of sticky apple treacle tart. Refer to my Nutrition Information Guide to find out more about how this is calculated and the sources used.

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Crunchy, sugared pecans with a sweet, crumbly layer of sugar.

These amazing sugared pecans are perfect as Christmas gifts or are great as toppings on Christmas desserts alongside my chocolate stars and chocolate Christmas trees. This time of year can be so exciting with Christmas still far enough away not to panic or go on any last minute shopping trips; but its still close enough to start thinking ahead and preparing a few little treats.

Both of these equally delightful and fun treats are really easy to make and add that personal touch, which is always nice at Christmas. The sugared pecans can be made up to one month in advance and store really well in jars, which can be transformed into lovely gifts with a little ribbon and a nice tag

The chocolate stars and Christmas trees are a little more delicate and serve better as toppings on Christmas cakes and puddings. See my Christmas cake recipe here.

For the chocolate shapes I recommend using piping bags and practising your piping on a scrap bit of paper to check the consistency of the chocolate and to decide how you want to create your shapes. For the sugared pecans try to break them up whilst they are still warm and just out of the oven. Big bits of unwanted sugar can be easily broken off each nut later on.

For the perfect home made foodie gift this Christmas: Try making these along with some delicious cranberry mince pies 🙂

📖 Recipe

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Sugared Pecan Nuts and Chocolate Stars

Sugared Pecan Nuts and Chocolate Stars; perfect for Christmas gifts or as toppings on Christmas desserts

Total Time 2 hours hours

Servings 2 medium jars of nuts and 2-3 trays of chocolate shapes

Author By: Debbie Jones

Ingredients

For the Sugared Pecan Nuts

• 200 g pecan nuts
• 1 medium egg white
• 1 tablespoon tap water
• 100 g white caster sugar
• 100 g light brown muscovado sugar
• 1 teaspoon allspice
• Pinch crushed sea salt flakes
• Silicon or grease proof paper

For the Chocolate Stars

• 100 g milk chocolate baking
• 100 g white chocolate baking
• Silicon or grease proof paper
• Piping bags

Instructions

For the Sugared Pecan Nuts

• Pre-heat the oven to 160 degrees C (fan) and line a baking tray with silicon or grease proof paper.
• Start by whisking together the egg white and water until frothy (1-2 mins) and set to one side.
• In a bowl mix together the white sugar, muscovado sugar, allspice and salt.
• Add the frothy egg white mixture to the sugar mix and combine, then mix in the nuts ensuring they are fully coated.
• Transfer the coated nuts to the lined baking tray and spread out evenly across the surface.
• Place in the oven for 30 minutes. Check at 15 mins, stir / un-stick and then re-spread across the tray.
• After 30 minutes remove from the oven and break up using a spatula before allowing to fully cool.
• Once cool use as cake decorations or transfer to jars for storage (can be stored for up to one month).

For the chocolate stars

• Set up a bain marie on the hob: large pan with 1 cm of water in the bottom and a glass bowl balanced on top of the pan. Heat the pan until the water is boiling.
• Break up the milk chocolate into 1-2cm pieces and place in the glass bowl. Ensure that the bowl is not touching the water. Leave the chocolate to melt and do not stir until it is fully melted. (Alternatively chocolate can be melted in a microwave - heat in 20 second bursts and stir in between until fully melted).
• Once melted allow to cool a little and then transfer to piping bags.
• Repeat this process with the white chocolate.
• As the chocolate cools it will become slightly thicker and so easier to pipe out - however, left for too long it will solidify in the piping bags. Piping bags can be left near a warm oven to keep the chocolate in its melted state.
• Lay out some silicon or grease proof paper and snip a small amount off the end of one of the piping bags. How much you snip off will depend on how thick you want the chocolate to be. I suggest having a scrap piece of paper and practising the piping, snipping more off the end of the piping bag if required.
• Pipe out star shapes and Christmas tree shapes (or other shapes - but try to keep it simple) and then transfer to the fridge for 1 hour in order to set. Once set carefully peel the chocolate shapes off the paper and position on your cake or dessert.
• Tip: Try to pipe out shapes that are well connected - shapes that are empty in the middle aren't as strong and will break as you try to remove them from the paper.

Nutritional information? For Christmas treats? No idea where I've put that 🙂

This post contains affiliate links, which means if you click the link and then go on to purchase I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

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Home baking

The actual making and baking of these chocolate brownies is so simple and easy. There is no need for a food mixer and no waiting around for hours, patiently checking whether your baking-masterpiece has finished cooking. This is a straight forward recipe using just a couple of bowls, a whisk and plenty of love. For brownies that don't require any slicing up at the end, have a try of brownie chocolate muffins.

If you are looking for more baking inspiration there's plenty to have a go at in the dessert section of the website. I highly recommend my bakewell tart as it is one of my absolute favourites!

I am a nutritionist, and yes, some would say I am meant to promote lettuce and avocados, but sometimes we all need a little chocolate in our lives and so today I'm promoting homemade baking and 'everything in moderation'.

How to make chocolate brownies

Start by melting the chocolate. Whisk the eggs and sugar separately until pale, combine everything into a bowl and mix together. Pour mixture into a baking tin and place into a pre-heated oven (180°) and set the timer for half an hour.

Check to see if the brownie is fully cooked by inserting a skewer into the centre. If it comes out a little gooey after 30 minutes return to the oven for another 5 minutes, before checking again.

Leave to completely cool before removing from its tin. I've made the mistake of being super eager to get it out of the tin in the past, and that usually ends in disaster, with the top half of the cake on the cooling rack and the bottom half still in the tin. So take heed, and leave it for a good hour or even 2 hours if you can.

Run a knife around the edge of the tin and gently turn out onto a board or wire rack (as it will be completely cool by this point, I prefer to use a board).

Divide into 25 little squares.

The decoration for these chocolate brownies is even more chocolate: two types to be exact, which I simply melted in the microwave, transferred to a small piping bag and then roughly piped over each brownie.

You can of course decorate however you prefer, just leave plain or even whip up a bit of cream to pop on top if you like!

Chocolate brownies recipe ingredients

The ingredients you will need to make this recipe are:

• 220g unsalted butter
• 280g milk chocolate chips
• 4 medium eggs
• 300g golden caster sugar
• 100g plain flour
• 100g cocoa powder
• 100g chopped hazel nuts
• 100g white chocolate chips
• Butter and icing sugar to line the tin
• 100g milk chocolate 100g white chocolate for decoration

Why are my chocolate brownies dry?

This recipe is to achieve a light and crumbly brownie, however if your aiming to make your chocolate brownies gooey you will need to add more of the chocolate and butter elements to tip the balance towards fudgy rather than cakey. modify this recipe by increasing the unsalted butter to 250g and the milk chocolate chips to 300g.

Dry brownies are usually a result of a higher ratio of drier ingredients like the flour and cocoa powder as opposed to the butter and chocolate elements, also a reduced cooking time will help your cake to retain some of its moisture. Don't forget your brownies won't firm up until completely cool, so remove them from the oven in time to allow for this if required.

How do I know when my brownies are done?

To test whether your chocolate brownies are ready take a skewer or the tip of a knife and pierce the cake in the centre, as you draw the knife or skewer out notice whether there is any brownie sticking to the blade. If you are looking for a light and crumbly or 'cakey' brownie you want the knife/skewer to come out clean. If you want a gooey or 'fudge like' brownie you want a little of the inside to come with it, make sure the skewer is hot though as this indicates the brownie is hot to the centre and not under done.

Do you leave brownies to cool in the tin?

Yes! I leave my brownies to cool in the tin. In the past I have been too eager to get at my brownies and have disturbed them before they've had a chance to firm up enough to stay in one piece.  Brownies ideally should be removed from the oven just as the centre is firming up, this allows for them to finish on the worktop before they cool down. The result is a brownie that is easily turned out onto a board without being too dry in the middle.

📖 Recipe

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Hazelnut and White Chocolate Brownies

Hazelnut & white Chocolate brownies with chocolate decoration - perfect for keeping things sweet this valentines

Course afternoon tea, Dessert, pudding

Cuisine American, British

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Calories 210kcal

Author By: Debbie Jones

Ingredients

• 220 g Unsalted butter
• 280 g Milk chocolate chips
• 4 medium eggs
• 300 g golden caster sugar
• 100 g plain flour
• 100 g cocoa powder
• 100 g chopped hazel nuts
• 100 g white chocolate chunks/chips

Equipment

• 1 square 9 inch x 9 inch baking tin

Extras

• Butter and icing sugar to line the tin and prevent sticking
• 100 g milk chocolate and 100g white chocolate for decorating if desired

Instructions

• Pre heat the oven to 180 degrees C (fan). Butter the baking tin and dust with icing sugar, this will prevent the brownie from sticking during baking.
• Cut up the butter into chunks and add to a microwavable bowl, along with the 280g of chocolate chips. Microwave in 20 second bursts, stirring in between until fully melted. (NB: with the butter mixed in, this won't take long to melt at all).
• Place the melted chocolate and butter to one side.
• In a mixing bowl whisk together the sugar and eggs. The mix of sugar and eggs is known as a sabayon. However, to achieve a good sabayon there is no room for gentle mixing: get your muscles out and whisk well until the mixture goes paler and begins to ribbon with the movement of the whisk.
• Pour the melted chocolate and butter into the sabayon and stir in well. Then sieve in the flour and cocoa powder and use a spatula to gently fold in. It will appear quite dry at first, but keep folding and eventually the mixture will come together. Finally add the hazelnuts and white chocolate, and fold in again, before gently transferring to the prepared baking tin. use a knife or spatula to spread the mixture evenly in the tin.
• Pop in the oven for 30 minutes, then check by inserting a skewer into the centre of the cake. If the skewer comes out gooey then put back in for a further 5 minutes. Check again and return to the oven if required, do not bake past 45 minutes as the edges of the brownie will begin to burn.
• Once fully baked, leave on the side, in the tin, to completely cool. This usually takes 1-2 hours.
• Only remove from the tin once you are satisfied that the brownie is complete cooled.
• To remove, run a knife around the edge of the tin, then place a board over the top of the tin and gently turn over to release the brownie.
• Cut up the slab into suitably sized square pieces: I usually cut off the edges first to remove any charring and to neaten up. Then divide into 20-25 small squares.

If you would like to decorate the brownies as in the pictures:

• Melt 100g of white chocolate in the microwave (20 second bursts), then transfer to a piping bag, snip off the end and roughly pipe chocolate zig zags over each brownie. Repeat this with milk chocolate, then leave on the side to fully set.

Notes

click here for traffic light nutritional information for this recipe

Nutrition

Serving: 46g | Calories: 210kcal | Carbohydrates: 12.6g | Protein: 4.1g | Fat: 16.3g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.9g | Fiber: 0.7g | Sugar: 8.8g

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