These are really rather nice, bit of a pain to chip up the currants gingerly, but worthwhile. The dough is almost a pastry and I think treating it like one with regards to cooling it in the fridge before forming the final shape would be useful for neatness. Variations are quite possible… Lemony biscuit perhaps, or cinnamon currant filling, I can imagine… A very fine afternoon biscuit. From British Baking, pg. 39
… Good, not great. Lovely and squishy, but I feel too much yeast and an unnecessary amount of sweetness. I’m not certain that baking then together in a roasting tray (with sides) is the right way to go, but it does proved height, which is not undesirable… But no good for sandwiches. The butter and milk is probably correct for bringing softness to the wholewheat, but is it too much? I’m not sure yet. I needed several extra handfuls of flour for the correct consistency, probably up to 600g or more, but humidity is what it is. From https://sallysbakingaddiction.com/whole-wheat-rolls/
Yep. Absolutely. From Bread, cake, doughnut, pudding, pg. 168
Really excellent, no additional comments needed… I think. From Doctor’s Kitchen, pg. 210
Extremely simple, very pleasing. From Japaneasy, pg. 104
Really excellent pie, cobbled together from fairly standard technique that I will relay here. Ideally the pastry is prepared before starting on the filling. Ingredients 1 x Roughly sliced onion 2 x cloves of smoked garlic, finely chopped 3 rashers of smoked bacon sliced into lardons (this may be too much smoke with the garlic) 3 parsnips, peeled and cut into cork sized pieces 3 carrots peeled and cut into thumbnail sized pieces 400g game (of the fowl variety) cut into of whatever size you have or desire. around 250g of white wine around 250g of chicken stock 2 or…
Come November and the winter urges set upon me, the cosy, warmly lit nights, the pumpkin pie, the mulled cider and the spiced cake. I’d never made a ginger cake that quite satisfied this image of wintertime for me, so I set about finding the recipe that would be the standard bearer of the form going forward. The following are what I narrowed it down to: https://rainydaymum.co.uk/sticky-gingerbread-loaf-cake-recipe/ https://www.bbc.co.uk/food/recipes/spiced_gingerbread_45369 https://www.deliaonline.com/recipes/international/american-mexican-and-caribbean/dark-jamaican-gingerbread https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/ With some final parkin variations for future consideration: https://lostinfood.co.uk/parkin/ https://www.deliaonline.com/recipes/international/european/british/traditional-oatmeal-parkin https://www.daringgourmet.com/yorkshire-parkin-cake/ https://www.theguardian.com/food/2021/nov/03/how-to-make-parkin-recipe-felicity-cloake https://www.allrecipes.com/recipe/7322/favorite-old-fashioned-gingerbread/ There is a limit, so I settled on the first and last of the standard ginger cake…
Double the mixture makes 3 of the small round tins. Threw in some clove spice also. Fruit was mixed with cointreau, also used to feed the cake. The small tins used took around 1 hour 30 minutes to bake, though I forgot to note the exact timing it will be around this, and they came out just correct with no blackening. Only matured for 3 weeks, and would perhaps have benefited for a longer period. However it’s a good cake with a tender, non-stodgy crumb. Very pronounced, plump raisins and I wonder if in the more cakey less sticky and…
From Eat to beat, pg. 190
A fine sourdough really makes this dish, I suspect without it there would be no hard feelings whatsoever, however the backbone, the texture and that tiny hint of sour just carries that whole mushroom mix on to the next rung of the tasty ladder. Great bite provided by the cabbage here, which, though it is not currently in front of me, I believe was not the originally listed green. Oyster mushrooms used, and very nice they were too. From 3 2 1, pg. 256