It’s the simple things, and this is as simple as they come!
6oz Extra Coarse Wholemeal Flour
2oz Cream Flour
1oz Pinhead Oatmeal
1tsp Bread Soda
1 tsp Sugar
1/2 pint Buttermilk
- Preheat oven to 185C/370F/Gas 5.
- Grease and line bottom of 2lb loaf tin.
- Weigh out all the dry ingredients and stir to combine.
- Beat the egg and buttermilk and add to dry ingredients.
- Mix until combined, it’ll be a sloppy mix.
- Pour into tin and bake in oven for 45-50 minutes.
- Wrap in clean tea-towel until cool.
1lb of Self Raising Flour
2tsp Baking Powder
8 fl oz Cream (6-7 of milk)
- Preheat oven to 220C/425F/Gas 7
- Fire it all into food processor till it’s combined – it’ll be a wet dough.
- Turn onto floured surface and gently bring together, and pat down to about an inch high.
- Cut out using a floured cutter – don’t twist the cutter as it’ll affect the rise of the scone.
- Put onto floured sheet and into the oven for 14-17 minutes.
You can egg wash them before baking, you can sprinkle sugar on top for the sugar crust effect, but neither is necessary for the enjoyment :)Ax
A delicious spongey apple cake with cinnamon. The apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust.
Perfect for any time of the day! It’s particularly lovely for breakfast with fromage frais or natural yogurt!
It’s an adapted recipe from Bake by Rachel Allen.
Dutch Apple Cake
Makes 12-16 squares
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
125g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
- Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
- Whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern.
- Melt the butter in a saucepan with the milk, cool slightly and pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter until it is smooth. Pour the mixture into the prepared tin and smooth the surface.
- Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180C/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown.
- Remove the cake from the oven and allow to cool in the tin. Cut into squares and enjoy!
I hated being called Anna-Banana growing up. I also dislike bananas *blush*, but I do love Banana Bread 😉
4oz margarine/butter, softened
6oz soft brown sugar
2 bananas (riper the better)
8oz self-raising flour (or 8oz plain flour and 2 tsp baking powder)
2oz chopped walnuts (optional)
2 tablespoons milk
- Preheat oven to Gas Mark 4/175°C/350°F.
- Cream the marg/butter and sugar well.
- Mash the bananas and add to the butter & sugar (or do as I do, and just throw the bananas into the mixer and let the beater blade do the mashing).
- Add in the eggs, milk and flour, mixing till combined fully.
- Pour into a greased & lined loaf tin and bake for 1 hour.
- Leave to cool if you can resist the smells – it slices better cold, but it’s amazing warm lol. Enjoy!