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.

👩🏻‍🍳 Why make this recipe

With autumn comes the changing of the weather and leaves and the need for more comforting and warming dishes comes about. So its out with the basil and in with the celery leaf, out with the pine nuts and in with the walnut to create this delicious autumnal pesto. Celery and walnut pesto is less aromatic than a basil pesto recipe, with more of an earthy flavour. Its perfectly balanced to go with autumnal dishes such as roasted root veggies, baked sweet potatoes, warming and creamy lasagnas and even plump, little ravioli parcels.....there's plenty of ideas to go at.

The celery leaf is also great to use up in soup recipes: celery, apple and blue cheese garden soup post 

The autumnal vibe of this recipe was inspired by our latest trip to Italy. Did we eat a lot whilst we were there?.... Yes, of course, we ate a tonne. Did we care that we were meant to be there to plan our wedding and not eat all of Italy's pasta in one sitting? No, not one bit.

🥘 Ingredients

To make this walnut pesto recipe you will need:

• Celery leaves roughly chopped
• Walnut oil
• Garlic cloves roughly chopped
• Walnuts
• Green apples cored and diced
• Mint leaves
• Edamame beans
• Parmesan grated
• Salt
• Cider vinegar

Ingredient notes

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

Celery leaves: can be replaced with celery stems but make sure to peel the outer edge to remove any stringy bits first.

Edamame beans: are optional but will add extra protein and give the pesto a more robust texture.

Walnuts: are the best option for this recipe but if you can't get hold of any a good substitute would be pecans.

Parmesan: For a vegetarian version replace parmesan with vegetarian cheese.

⛪ Our wedding

But yes......our wedding!! Thats right - this massive thing that seems to be gobbling up my time at the moment, but something that I've failed to talk about on here. So next year, Ben and I will be married in the beautiful surroundings of the Italian countryside, following on from our engagement last year whilst we were in Pienza!

Of course the plans so far for the wedding are lots of pasta, risotto, wine and a good bunch of laughter and happy times. Excited doesn't even begin to describe where I am at with this right now. There's still lots of planning to be sorted, and I'm sure a great deal of stress to cope with but I can't wait to get back to Italy next year and become Mrs Jones :-O

🍹Autumn holiday

But back to the trip we've just had: A holiday abroad in autumn is just simply magical. All the trees are changing and brandishing fiery reds or warming oranges, the mornings have a slight chill which brings a mysterious mist and subtle sunrises. The birds are also aware of the changes and migrate above the skies or dance in pretty patterns through the trees.

Grapevines are usually harvested for their annual fruits at this time of year, but some vineyards have vines that flower a little later so are still flush with huge bunches of juicy grapes. A glorious site and I really do hope that next year we can get wedding pictures amongst grapevines with cascading bunches of grapes 🙂

The autumnal produce of Italy from peaches and beetroot to truffles and cabbage, meant that we had some stunning plates of food. Of course there was the usual mountain of cheese and cold cuts, but there was also plenty of inspiration for me with dishes like: sea bream baked with paprika and radicchio; suckling pig with apples, raisins and cabbage; shredded beetroot chutney; fresh pappardelle pasta with a creamy mushroom sauce and fresh truffle; the glorious and ubiquitous apricot breakfast tart; sea bream and lime tortelloni with burrata cheese; and of course walnut pesto. I just had to have a go at making my own version of this incredible pesto! 

📖 Recipe

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Celery, Apple and Walnut Pesto

Sweet and earthy walnut pesto recipe made with juicy apples, crunchy walnuts and fresh celery leaves. This recipe is great for using up the leaves on top of your celery and can be whizzed up in just 5 minutes.

Course Appetizer, condiment, dip, party food, side, Snack

Cuisine Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 10 portions

Calories 211kcal

Author By: Debbie Jones

Equipment

• Small blender or food processor
• Grater

Ingredients

• 100 g Celery leaves roughly chopped
• 150 ml Walnut oil
• 100 ml water
• 2 Garlic cloves roughly chopped
• 50 g Walnuts
• 85 g Green apples cored and diced
• 10 g Mint leaves
• 50 g Edamame beans
• 75 g Parmesan grated
• Pinch of Salt
• Teaspoon Cider vinegar

Metric - US Customary

Instructions

• Place the celery leaves, garlic cloves, walnuts, chopped apples, mint leaves, beans, salt and cider vinegar into a blender or food processor. Add half of the water and half of the walnut oil.
  100 g Celery leaves, 150 ml Walnut oil, 100 ml water, 2 Garlic cloves, 50 g Walnuts, 85 g Green apples, 10 g Mint leaves, 50 g Edamame beans, Pinch of Salt, Teaspoon Cider vinegar
• Pulse into a paste adding more water or oil if needed.
• Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
  75 g Parmesan
• Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.

Notes

How to store? Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.

What to serve with walnut pesto? This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on roasted sweet potato, chargrilled veggies and pan fried chicken or fish.

Celery leaves: can be replaced with celery stems but make sure to peel the outer edge to remove any stringy bits first.

Edamame beans: are optional but will add extra protein and give the pesto a more robust texture.

Walnuts: are the best option for this recipe but if you can't get hold of any a good substitute would be pecans.

Parmesan: For a vegetarian version replace parmesan with vegetarian cheese.

Nutrition

Serving: 10portions | Calories: 211kcal | Carbohydrates: 3g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 143mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Celery, Apple and Walnut Pesto 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.

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!

📖 Recipe

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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.

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!

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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.

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

📖 Recipe

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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.

The post Sticky Apple Treacle Tart and our Pizza oven appeared first on ProperFoodie.

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.

The post Sugared Pecans and Chocolate Stars appeared first on ProperFoodie.

Spiced pumpkin muffins made with fresh or canned pumpkin puree, soaked dates and warming spices. They are fluffy and moist and full of autumnal flavour, perfect for an afternoon treat on a cold and blustery day.

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🥘 Ingredients

To make 12 - 14 spiced pumpkin muffins you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Pumpkin: I like to use a fresh pumpkin in this recipe but you can also use 1 tin of pumpkin puree if you prefer. If you do decide to use fresh pumpkin, pick a small one weighing around 1kg. In terms of the type of pumpkin any variety of winter squash will do. If you are struggling to get hold of a pumpkin you can use butternut squash instead.

Golden syrup: This is a UK based product and is best not substituted if it can be helped. Its thick and smooth with a golden colour and has a unique sweet, caramel, buttery taste. If you can't find it in your local store you can easily make your own golden syrup.

Bicarbonate of soda: This is the same as baking soda or sodium bicarbonate.

Spices: I use cinnamon and ginger in this recipe, but feel free to try with other spices such as nutmeg, cardamom, allspice, or, if you have it, pumpkin pie spice.

Dates: These are optional but I love the fibrous texture and intense caramel flavour that they give. They work best if they are soaked in a little warm water before going into the mix.

🍰 Other Autumn baking recipes

• Yorkshire Parkin Recipe
• Cinnamon Swirls
• Plum and rhubarb crumble
• Apple crumble
• Bakewell tart
• How to Roast Chestnuts
• Christmas cake 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!

📖 Recipe

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Spiced Pumpkin Muffins

Spiced pumpkin muffins made with fresh or canned pumpkin puree, soaked dates and warming spices. They are fluffy and moist and full of autumnal flavour, perfect for an afternoon treat on a cold and blustery day.

Course Dessert, pudding

Cuisine American, British

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 14 muffins

Calories 249kcal

Author By: Debbie Jones

Equipment

• Muffin tray and muffin liners
• Roasting tray (to roast fresh pumpkin)
• Blender or hand blender (to puree roasted fresh pumpkin)
• Large mixing bowl
• Small pan

Ingredients

• 1 small pumpkin/squash 1kg or 1 can Pumpkin puree
• 100 g dates and 100ml of warm water
• 250 g Plain flour
• 1 teaspoon bicarbonate of soda
• 2 teaspoon Cinnamon
• 1 teaspoon Ginger
• 150 g Butter
• 150 g Brown sugar
• 100 g Golden syrup
• 1 large egg

Metric - US Customary

Instructions

• Pre heat the oven to 180°C (350°F) and line a muffin tray with muffin liners.
• Slice the pumpkin in half, remove the seeds and roast for 30 minutes or until soft and slightly caramelised.
• Meanwhile, roughly chop the dates and soak in 100ml of warm water, allowing them to slowly fall apart.
• In a large bowl mix together the flour, bicarb of soda, cinnamon and ginger.
• Melt the butter, brown sugar, and golden syrup over a low heat in a small pan.
• Remove the roasted pumpkin from the oven, peel or slice off the skin and roughly slice up the flesh.
• Use a hand blender or blending machine to blend the roast pumpkin into a puree.
• Next add the melted butter and sugar mixture to the flour and spices mixture, followed by the soaked dates (including water) and the pumpkin puree.
• Carefully mix and fold everything together until fully combined.
• Next whisk up the egg and gradually add to the muffin mixture, stirring well between each addition.
• Finally, spoon the muffin mix into the muffin liners. Leave a small gap at the top (½ cm) to allow the muffins to rise in the oven.
• Bake at 180°C (350°F) for 30 minutes or until an inserted skewer comes out clean. Then transfer to a wire rack to cool

Notes

Substitutions:

• Flour: Use plain or all purpose flour.
• Pumpkin: Use 1 small (1kg) fresh pumpkin/squash or 1 can of pumpkin puree.
• Golden syrup: This is a UK based product and is best not substituted if it can be helped. If you can't find it in your local store you can easily make your own.
• Bicarbonate of soda: This is the same as baking soda or sodium bicarbonate.
• Spices: Ginger and cinnamon can be replaced or added to with nutmeg, cardamom, allspice or pumpkin pie spice.
• Dates: optional. Work best if they are soaked in a little warm water before going into the mix.

How should the muffins be stored?

Allow to fully cool then place in an air tight container. If you need to layer the muffins in the container, then place a paper towel between each layer. Muffins will keep well for 3-4 days.

Can the muffins be frozen?

Once baked allow to cool then either place in an air tight container or wrap in a double layer of cling film. Then freeze for up to 3 moths. To defrost leave on the side for a few hours or microwave in 30 second bursts until slightly warmed through.

Do you have to use liners for muffins?

Strictly speaking you don't have to use liners. You could just grease your muffin tray and pour the muffin mix straight into it.

However, liners do make life so much easier. No greasing required and the muffins come out of tray without any difficulty. The liners also make the muffins easier to handle and serve and they will also help to keep them fresher for longer.

Nutrition

Calories: 249kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 163mg | Potassium: 330mg | Fiber: 2g | Sugar: 23g | Vitamin A: 6365IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg

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

The post Spiced Pumpkin Muffins appeared first on ProperFoodie.

This is the best brownie recipe if your after super quick muffins with plenty of chocolate. These muffins have all the qualities of chocolate brownies but are so much quicker and easier to serve up. They also allow for a bit of extra decoration if you are wanting to make chocolate brownies for handing out at a special occasion.

Chocolate muffins for 'bun in the oven' baby announcement

My own special reason for creating this delicious collection of chocolate muffins was to announce my pregnancy - 'Bun in the oven style'. I just had to do something food related 🙂

Baby boy Jones due 21st April 2020!! Very exciting 🙂 

Is chocolate brownie, cake?

Chocolate brownie is dense and crumbly and so considered to be a bar or biscuit rather than cake. Usually chocolate brownie is eaten with your fingers as whereas cake is eaten with a fork or spoon.

What do you bake brownies in?

If you are making chocolate brownie in a slab that you can cut up into portions its best to use a square or rectangular cake tin (9 inch). Have a look at this chocolate brownies recipe for further details. However, in the case of this recipe the chocolate brownie mix is baked in muffin cases. Brownie muffins have the same texture and density as a normal piece of brownie and so will come out slightly heavier than a normal sponge muffin or cupcake.

TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.

Chocolate for brownies

The best chocolate for making brownie chocolate muffins is cooking chocolate and cocoa powder. Cooking chocolate will melt down smoothly and quickly and the cocoa powder will provide that intense flavour brownies are so well known for. Extra chocolate can also be added to brownies - and why not. Brownies are all about the chocolate and I love to add in white chocolate chips.

Ingredients for chocolate brownies

• 220g Unsalted butter
• 280g Cooking chocolate (milk)
• 4 Medium eggs
• 300g Golden caster sugar
• 100g Plain flour
• 100g cocoa powder
• 100g white chocolate chips (optional) (or add milk chocolate chips/chunks or chopped hazelnuts)

How to make chocolate muffins

These decadent brownie chocolate muffins are made with an easy brownie recipe, which takes minutes to mix together: 

1. Pre heat oven to 180 degrees C (fan). Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. 
2. Microwave in 30 second bursts, stirring in between until fully melted. Place melted chocolate to one side to cool slightly.
   NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
3. In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
4. Next pour the melted chocolate into the sabayon and stir in well.
5. Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.
   NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
6. Add the white chocolate chips and stir in well to distribute evenly.
7. Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
8. Place muffins into the pre heated oven and cook for 25 minutes.
   TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
9. Remove from the oven and allow to completely cool. 
   NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.  

Frosting for chocolate brownies

The topping used in this chocolate muffins recipe is a simple vanilla mascarpone cream, with just 4 ingredients and whisked up in seconds. To make Vanilla mascarpone cream you will need:

• 225g Mascarpone cheese
• 75ml Double cream
• 1 teaspoon vanilla bean paste ( or seeds of 1 vanilla pod)
• Icing sugar to taste

1. Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.

2. Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies. NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.

3. Dust with cocoa powder and serve.

Frequently asked questions about brownie chocolate muffins

Other cake and muffin recipes you might like:

• Lemon drizzle cake
• Raspberry and lemon muffins
• Christmas cake muffins
• Spiced pumpkin muffins
• Mint chocolate courgettes muffins
• Banana bread
• Christmas cake recipe
• Banana birthday cake

📖 Recipe

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Chocolate muffins

Brownie chocolate muffins topped with vanilla mascarpone cream. These chocolate muffins are perfect for when you want chocolate brownies but don't want the hassle of cutting up a huge crumbly slab of the stuff. Theres no worry over burnt edges and you can even add a bit of cream frosting.  

Course Dessert, pudding, Snack

Cuisine American

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 16 muffins

Calories 361.2kcal

Author By: Debbie Jones

Equipment

• Large Microwaveable bowl
• Large mixing bowl
• Whisk
• Muffin tin
• Muffin cases
• Piping bag with nozzle for frosting

Ingredients

For the chocolate muffins

• 220 g Unsalted butter
• 280 g Cooking chocolate milk
• 4 Medium eggs
• 300 g Golden caster sugar
• 100 g Plain flour
• 100 g cocoa powder
• 100 g white chocolate chips optional (or add milk chocolate chips/chunks or chopped hazelnuts)

For the Mascarpone cream frosting

• 225 g Mascarpone cheese
• 75 ml Double cream
• 1 teaspoon vanilla bean paste or seeds of 1 vanilla pod
• Icing sugar to taste

Instructions

To make the chocolate brownie muffins

• Pre heat the oven to 180 degrees C
• Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.

  NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
  
• Place melted chocolate to one side to cool slightly
  
• In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
  
• Next pour the melted chocolate into the sabayon and stir in well.
  
• Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.

  NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
  
• Add the white chocolate chips and stir in well to distribute evenly.
  
• Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
  
• Place muffins into the pre heated oven and cook for 25 minutes.

  TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
• Remove from the oven and allow to completely cool.

  NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.
  

To make the mascarpone cream topping

• Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
  
• Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.

  NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.
  
• Dust with cocoa powder and serve.

Video

Notes

How do you make gooey chocolate muffins?

To make your muffins slightly gooey in the middle, bake for just 20 minutes instead of the 25 minutes suggested in the recipe. The muffins will look under cooked at this point but they will set as they cool, leaving the middle slightly gooey.

Can you freeze chocolate brownie muffins?

Once baked allow the brownie muffins to cool completely then wrap in cling film or place in a container with a lid. Freeze for up to 3 months. When ready to eat, remove from the freezer and allow to defrost on the side over night.

Can you make these chocolate muffins in advance?

Yes these chocolate muffins can be made up to 5 days in advance. Once made, allow to completely cool then store in an air tight container.

TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.

Nutrition

Serving: 84g | Calories: 361.2kcal | Carbohydrates: 39g | Protein: 5.5g | Fat: 21.5g | Saturated Fat: 15.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.4g | Sodium: 40mg | Fiber: 0.7g | Sugar: 33.3g

PIN FOR LATER

The post Chocolate Muffins appeared first on ProperFoodie.

Yorkshire Parkin is an age old ginger cake recipe from Northern England. It's moist, sticky and full of wholesome oats; perfect for Autumn and Bonfire night! It takes just 15 minutes to whip together (no machine required), then sit back as it slowly bakes in the oven and fills the house with a delightful, treacle aroma.

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🥘 Ingredients

To make a 9x9 inch tin (about 16 pieces) of this Yorkshire parkin recipe you will need:

Ingredient notes

Self Raising 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.

Fine oats or Oatmeal: Oatmeal is finely sliced oats, which have a fine texture. This helps to produce the perfect chewy texture that parkin is so well known for. The best option for parkin is medium oatmeal. However, if you don't have access to oatmeal you can use normal oats but try to opt for rolled oats or fine porridge oats. If you only have whole oats you could blitz these in a food processor in order to break them up before adding to the recipe.

Muscovado sugar: Muscovado sugar is a coarse, unrefined, dark brown sugar. It contains natural molasses and has a toffee-like taste. The next best alternative is dark brown sugar. However, this is finer, has less molasses and a milder taste.

Golden syrup: Again, I believe this is a UK based product and is best not substituted if it can be helped. Golden syrup is thick and smooth with a golden colour. It has a unique sweet, caramel, buttery taste. If you can't find it in your local store you can easily make your own golden syrup.

Black treacle: Again, a UK product but it can be swapped for dark molasses.

❓ Frequently asked questions

📖 Recipe

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Yorkshire Parkin Recipe

Yorkshire Parkin is an age old ginger cake recipe from Northern England. It’s moist, sticky and full of wholesome oats; perfect for Autumn and Bonfire night! It takes just 15 minutes to whip together (no machine required), then sit back as it slowly bakes in the oven and fills the house with a delightful, treacle aroma.

Course Dessert, pudding

Cuisine British

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 pieces

Calories 276kcal

Author By: Debbie Jones

Equipment

• 9x9 square baking tin
• Greaseproof paper
• Large mixing bowl
• Small saucepan
• Measuring jug
• Wooden spoon

Ingredients

• 250 g Self-raising flour
• 2 teaspoon Ground Ginger
• Pinch of Salt
• 250 g Fine oats or medium oatmeal
• 120 g Light brown muscovado sugar
• 150 g Unsalted Butter
• 200 g Black Treacle (or dark molasses)
• 100 g Golden Syrup
• 150 ml Semi Skimmed Milk
• 1 large egg

Metric - US Customary

Instructions

• Pre heat the oven to 140°C (275°F).
• Line a 9x9 inch square tin with greaseproof paper.
• Sieve 250g self raising flour into a large mixing bowl. Add a pinch of salt, 2 teaspoon ground ginger and 250g fine oats/oatmeal then mix together with a wooden spoon.
• Next place 120g muscovado sugar, 150g butter, 200g black treacle, and 100g golden syrup into a small sauce pan. Put the pan over a low heat and melt, whilst stirring well. Once fully melted, carefully pour into the flour mixture and stir together. The mixture will appear quite thick.
• Whisk together the milk and egg. Then gradually add the milk mix to the cake mixture, stirring well between each addition. The mixture should now loosen up.
• Once all the milk is added transfer the cake mix to the lined tin. Spread evenly across the base of the tin.
• Place the tin in the centre of the oven and cook for an hour or until a skewer comes out clean.
• Once cooked remove from the oven. Leave the parkin to cool completely before removing from the tin. This will ensure your parkin stays in one piece. Then transfer to a wire rack before slicing into 16 square pieces.

Notes

Substitutions:

• The flour in this recipe can be replaced with 250g (2 cups) all purpose flour + 1 level teaspoon of baking powder.
• Fine oats or medium oatmeal can be swapped for rolled oats or fine porridge oats. Or blitz whole oats in a food processor before adding to the recipe.
• Replace muscovado sugar with dark brown sugar (Note that dark brown sugar is finer, has less molasses and a milder taste).
• If you can’t get hold of UK golden syrup, have a go making your own.
• Black treacle can be replaced with dark molasses.

 

Freezing and reheating: Wrap individual pieces or the whole slab of Parkin in a double layer of cling film and freeze for up to 3 months. To defrost leave on the side for a couple of hours - this will take more or less time to defrost depend on the size. Alternatively microwave in 30 second bursts until defrosted and slightly warmed through.

Sinking parkin: Not baking parkin for long enough can mean the gooey mixture inside will cause the cake to collapse/sink as it cools. However, leaving it for longer can make the parkin too dry. The best advice is to check with a skewer 10 minutes before the end baking. Then make a judgement based on how clean the skewer is.

Storage: Once made the Parkin can be wrapped in cling film and stored in an air tight container for a good few weeks. The high amount of sugar in this recipe means that it keeps really well and actually improves with age.

Nutrition

Serving: 83g | Calories: 276kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 292mg | Fiber: 2g | Sugar: 21g | Vitamin A: 259IU | Calcium: 93mg | Iron: 3mg

This post was first published in October 2017. Updated in October 2020 with new images, step-by-step photos and recipe tips & FAQs.

The post Yorkshire Parkin Recipe appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

The middle of summer is the best and most productive time of year for rhubarb. If you've ever grown your own, you will know that at this time of year it goes crazy. Rhubarb crumble is always the first recipe on the list when a large batch of this tart and lovely fruit is ready.

By happy coincidence, mid summer also brings with it plump and juicy plums. Plums and rhubarb were just meant to be together when it comes to a crumble. One balances out the other perfectly they both roast down into a deliciously sweet and sticky filling.

🥘 Ingredients

To make plum and rhubarb crumble 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.

Fruit filling: You can replace the plums and rhubarb with your preferred fruit filling. Try an apple crumble or just go for all rhubarb or all plums.

Ginger and mixed spice: Sweet spices are great in crumble fro adding extra flavour and warmth. However, you can leave these out or substitute with other sweet spices such as cinnamon, star anise or nutmeg.

Demerara sugar: Demerara has large crunchy crystals with a caramel taste, which is perfect for a crumble. It can be substituted with brown sugar although this has a finer texture and more subtle taste.

🔪 Step by step instructions

1. Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
2. In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
3. Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
4. Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.

❓ Frequently asked questions

🍨 Other British desserts:

• Bakewell Tart
• Sticky Apple Treacle Tart
• English Pancakes Recipe
• Apple Crumble
• Yorkshire Parkin Recipe
• Easy Christmas Cake Recipe
• Lemon Drizzle Cake
• Hot Cross Buns
• Christmas Cake Muffins
• 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!

📖 Recipe

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Plum and Rhubarb Crumble

Plum and rhubarb crumble, also known as rhubarb crisp, is a classic and comforting British dessert. This easy rhubarb crumble is bursting with sticky caramelised fruit and finished with a traditional crispy crumble topping. Its made extra special with the addition of juicy plums, which adds an natural kick of sweetness to balance out the tart rhubarb.  

Course Dessert, pudding

Cuisine British

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 593kcal

Author By: Debbie Jones

Equipment

• 2 large mixing bowls
• 1 ovenproof dish or cast iron pan

Ingredients

• 175 g plain flour
• 100 g cold butter cubed
• 250 g plums de-stoned and sliced in half
• 450 g rhubarb washed and chopped into 2-3cm pieces
• 1 teaspoon ground ginger
• ½ teaspoon mixed spice
• 150 g Demerara sugar for the fruit filling
• 50 g Demerara sugar for the crumble

Metric - US Customary

Instructions

• Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
  175 g plain flour, 100 g cold butter
• In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
  150 g Demerara sugar, 250 g plums, 450 g rhubarb, 1 teaspoon ground ginger, ½ teaspoon mixed spice
• Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
  50 g Demerara sugar
• Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.

Video

Notes

Crumble: For ease use a food processor to pulse the butter and flour into a crumble

Extra crispy topping: For an extra crispy crumble, finish off the baked crumble under the grill for 1 -2 minutes. Pay close attention as the topping will burn easily.

More crumble: This recipe has more fruit than crumble. I usually concentrate the majority of crumble in the centre and leave some fruit uncovered around the edges. This means that the fruit around the edges has more space to bubble and for the liquids to evaporate, leaving behind richer, sweeter and more caramelised fruit. However, if you would prefer a thicker crumble topping that covers all your fruit, then double the amounts of butter and flour in this recipe.

Do you need to peel rhubarb for a crumble? Tougher rhubarb, from later on in the season may stringy and so will benefit from the outer edge being lightly peeled. However, in general rhubarb doesn't need to be peeled.

Should rhubarb be cooked before baking? No, although raw rhubarb is very hard and robust it softened very quickly when exposed to heat. If cooked before baking you will find that the rhubarb becomes too soft and looses its shape.

How to store? Cooked fruit crumble is best stored in the fridge. Once cooked allow to completely cool then cover with a lid or cling film and refrigerate for up to 4 days. Reheat in the microwave for 1-2 minutes. Note that topping will not be as crisp when reheated.

Can you freeze rhubarb crumble? This recipe is better frozen before baking and with the raw crumble and filling stored separately. When ready to eat, defrost on the side for a few hours then make up the fruit crumble and bake according to this recipe.

Can you prepare this recipe in advance? Both the filling and the crumble topping can be prepared in advanced. Refrigerate both separately. When you are ready, put the fruit crumble together and bake. The crumble may need slightly longer in the oven due to the ingredients being chilled.

Nutrition

Serving: 250g | Calories: 593kcal | Carbohydrates: 96g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 186mg | Potassium: 498mg | Fiber: 4g | Sugar: 57g | Vitamin A: 956IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 3mg

This post was first published in Aug 2020. Updated in Nov 2021 with new step by step instructions and expert tips.

The post Plum and Rhubarb Crumble appeared first on ProperFoodie.

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This is a super easy cake recipe that can be in the oven and smelling amazing in next to no time. Much like banana bread, almond carrot cake or even Christmas cake, the secret to a good cake is of course is in the mixing.