RECIPES - WEEKEND BAKE

With a little more time on your hands, why not try some of our weekend bake recipes.

• Easter Biscuits Read more
  

  Serves: Makes 18-36 biscuits, depending on size

  Decorate you biscuits with icing and sprinkles!

  Ingredients

  • 100gI 3 ½oz butter or margarine
    75g I 2¾ oz caster sugar
    2 eggs, separated
    175g / 60z plain flour
    ¼ tsp ground cinnamon
    ¼ tsp ground mixed spice
    50g I 1¼ oz currants

  Preparation method

  1. Pre-heat the oven to 180 °C l 350° F/ gas 4. Cream the fat and sugar together in a food mixer or by hand in a mixing bowl using a wooden spoon until pale and soft.
  2. In a separate bowl, whisk the egg whites until they form stiff peaks. Beat the egg yolks into the creamed mixture, then fold in the flour, spices and the currants to make a dough
  3. Finally, stir the egg whites into the mixture using the tablespoon
  4. Roll out the dough on a lightly floured surface and cut out the biscuits
  5. Transfer to the baking sheet and bake for about 12 minutes in the pre- heated oven. Remove and cool on a wire rack
  6. Decorate with sprinkles or write a message on them with the ready-made icing. Store in an airtight tin.
• Blueberry Muffins with Cinnamon Crumble Topping Read more
  

  Serves:

  Ingredients

  For the muffins:

  • 200g7oz plain flour
    150g/5oz caster sugar
    ½ teaspoon salt
    2 teaspoons baking powder
    75ml/2½fl oz vegetable oil
    1 egg
    75ml milk
    150g fresh blueberries
    

  For the topping:

  • 100g/3¾oz caster sugar
    50g plain flour
    50g butter, softened
    1-teaspoon ground cinnamon
    

  Preparation method

  1. Pre heat the oven to 190ºC fan oven, 200ºC conventional oven (centre shelf), gas 6 (centre shelf).
  2. Place paper muffin cases into a muffin tin.
  3. Sift together the flour, sugar, salt and baking powder.
  4. Combine the oil, egg and milk and mix into the flour mixture.
  5. Gently fold in the blueberries, being careful not to over mix, and divide mixture evenly between muffin cases.
  6. To make the crumble topping: Mix together all ingredients with a fork and sprinkle over the muffins prior to baking.
  7. Bake for 20 to 25 minutes until well-risen and golden brown.
• Banana & Hazelnut Muffins Read more
  

  Serves: 10

  Great way of using up slightly over ripe bananas.

  Ingredients

  • 4oz/100g hazelnuts
    1oz/25g butter, melted
    4tbsp/4x15mlsp clear honey
    1/2tsp/2.5ml vanilla essence
    2 eggs, beaten
    2 large, ripe bananas, mashed
    6oz/150g plain flour (white or brown)
    1 1/2tsp/7.5ml baking powder

  Topping

  • 1tbsp/15mlsp clear honey

  Preparation method

  1. Put the hazelnuts into a heavy based pan and dry roast over a low heat, stirring all of the time until the hazelnuts are lightly brown. Tip onto a plate and leave to cool. If the nuts still have their dark skins on, rub them between your hands over a bowl to remove them.
  2. Finely chop 1oz/25g of the hazelnuts and set aside.
  3. Preheat the oven to 190C/375F Gas Mark 5 (Fan Oven 180C/350F). Put 10 deep muffin cases into a muffin tin.
  4. Stir the butter, honey, vanilla essence, eggs and bananas together. Tip the flour and baking powder into a sieve and sift over the mixture. If using brown flour tip the bran left in the sieve into the mixture. Add the whole hazelnuts and stir well to combine.
  5. Place heaped dessert-spoonfuls of the mixture into the cases. Put into the centre of the hot oven and bake for 15 minutes or until risen, golden brown and cooked through. Brush tops with a little warmed honey and scatter the chopped hazelnuts over. Serve warm or cold.
• Blueberry Conserve Read more
  

  Serves: Makes 1.5kg

  Wild Bilberries are a cheaper option

  Ingredients

  • 500g blueberries
    Juice of 1 lemon
    700g golden granulated sugar
    100ml apples pectin extract (certo)
    60ml water

  Preparation method

  1. Pour the blueberries into a large pan with the lemon juice and water. Simmer for 10 minutes until the fruit is soft.
  2. Add the sugar and stir until dissolved.
  3. Bring to the boil and boil for 3-5 minutes, then add the Certo and boil until it begins to set
  4. Leave to cool, then pour into sterilised jars, cover, seal and label

  Notes

  Ready in 25 minutes
• Bramley Apple Baked Cheesecake Read more
  

  Serves: 8-10

  A traditional fresh recipe

  Ingredients

  For the Pastry Case

  • 175g plain flour
    75g butter
    30g/2 tbsp caster sugar
    1 medium egg, lightly beaten
    2 tbsp water

  For the Filling

  • 3 small or 2 medium bramley apples, peeled and cored
    1 tsp lemon juice
    150ml double cream
    250g low fat soft white cheese
    2 large eggs, separated
    50g caster sugar
    2 tsp orange flour water or 1 tsp vanilla extract
    1 tbsp caster sugar to sprinkle

  Preparation method

  1. Rub the butter into the flour until it resembles fine breadcrumbs Stir in the sugar and mix to a soft dough using the beaten egg and water
  2. Transfer the pastry dough to a lightly floured board and roll out to line a 22cm flan ring
  3. Bake for 15 minutes at 190⁰c/380⁰F/gas 5 Turn down the heat to 180⁰c/360⁰F/gas 4
  4. Cube the flesh of one of the apples and put in a saucepan with one tbsp of water to prevent it from burning or sticking to the pan
  5. Cover and cook over a low heat for three minutes to soften apple, remove from heat and cool Thinly slice the remaining apple(s) and add lemon juice
  6. Lightly beat the cream, cheese, egg yolks, sugar and orange flour water until well mixed
  7. Whisk the egg whites until they form stiff peaks and fold into the cream cheese mixture
  8. Put the cooked apple on the base of the part-baked flan and pour over the topping
  9. Arrange the apple slices on top in concentric circles, as for an apple tart
  10. Sprinkle over the sugar and return to the oven for 23-30 minutes until golden and set
  11. Allow to cool before serving
• Clementine Cake Read more
  

  Serves:

  This wonderfully moist and tangy cake is very easy to make

  Ingredients

  • 12 seedless clementines, satsumas or tangerines
    450g/16oz caster sugar
    200g/7oz butter, softened plus a little for greasing
    the grated zest of 1 lemon
    3 medium sized eggs, separated
    300g/10oz ground almonds
    100g/4oz polenta or semolina
    150ml pot of natural yogurt

  Preparation method

  1. Melt 250g of the sugar in a small pan with 330ml of boiling water, bring to the boil and reduce the heat to simmer
  2. Thinly slice 5 of the fruits horizontally, the ends are not needed. Add the slices to the pan with the sugar and water. Cover and simmer until the skin of the fruit is tender, about 20 minutes
  3. Grease and base line a 25cm/10" loose bottomed tin.
  4. Using a draining spoon, remove the fruit slices from the pan when tender, and arrange over the base of the cake tin
  5. Grate the zest from the 7 remaining fruits and put to one side
  6. Squeeze the juice from 4 and stir into the syrup. Bring to the boil and simmer for about 10 minutes until thick. Allow to cool.
  7. Mix the remaining 200g sugar with the softened butter, lemon zest and the set aside zest. Beat in the egg yolks one at a time
  8. Peel the three remaining fruits, removing as much pith as possible, and whiz in a food processor until pulpy
  9. Add the fruit pulp to the cake mixture with the almonds, polenta and yogurt. Then whisk the egg whites until stiff and gently fold in to the mixture
  10. Carefully spoon the mixture into the prepared cake tin and place into a pre-heated oven 160ºC Fan oven, 170ºC Conventional oven, Gas 4.
  11. Bake until a skewer inserted into the cake comes out clean, about 1 hour, when the cake will be golden brown and risen. Cool the cake in the tin
  12. To serve: Invert the cake on to a serving plate, spoon over some of the syrup to glaze the fruit slices. Serve with cream, ice-cream or crème fraiche and the remaining syrup
• Chocolate Apples Read more
  

  Serves: 6

  A fun recipe for all the family!

  Ingredients

  • 450g/16 1/2oz chocolate, broken up
    6 sweet apples (e.g. Pink Lady or Gala)

  Preparation method

  1. Melt the chocolate by placing it in a bowl over a pan of boiling water, ensuring the bottom of the bowl doesn’t touch the water
  2. Remove the stalk, wash the apples and dry
  3. Take six ice lolly sticks and push one into the top of each apple to use as a handle
  4. When the chocolate has melted hold the apples by the handles and dip them into it, turning to coat the whole apple
  5. Once completely covered, place them onto a tray lined with wax paper and keep them in the fridge until the chocolate has set

  Notes

  15 minutes to prepare (plus one hour to set)
• Granary Croissants Read more
  

  Serves: Makes 12

  These delicious golden croissants are not as fatty as standard croissants- and they are a lot easier to make. Serve, Just-baked, on Mothering Sunday then halve and toast the next day.

  Ingredients

  • 1tsp dried active yeast
    350g / 12oz granary or similar malted grain flour
    75g/ 2½oz butter
    300ml / ½pt evaporated milk
    Evaporated milk, to glaze

  Preparation method

  1. Add the yeast to the flour and rub in the butter until the mixture resembles bread crumbs.
  2. Add the evaporated milk and mix well with a fork. Turn onto a lightly floured pastry board or surface and knead for five minutes
  3. Return the dough to the mixing bowl, cover and leave to rest for 30 minutes in a draught-free place
  4. Grease a baking sheet and pre-heat the oven to 180°C/350° F/gas 4.
  5. Roll half the dough into a 23cm (9in) surface. Using a sharp knife, cut the dough into six triangular segments.
  6. Working from the outside, roll each piece towards the middle to form a croissant. Bend into a crescent and put on the baking sheet.
  7. Repeat with the other half of the dough. Glaze the croissants and cover with a clean tea -towel.

  Notes

  Tip: A very quick way to make the croissants is to put all the ingredients in a breadmaker and let it make the dough. Use the dough immediately or make it the day before and keep covered in the fridge in an oiled tin so it doesn't stick. Nutritional values per croissant Energy 158 kcals, Fat 6½g, SFA 3½g
• Lemon Cupcakes Read more
  

  Serves: Makes 20

  A simple baking recipe thats quick and easy

  Ingredients

  • 200g / 7oz Victoria sponge mix
    (i.e. double the ingredients used in the Victoria sponge recipe)
    Zest and juice of 1/4 lemon

  For the icing

  • 200g / 7oz icing sugar, sieved
    50 g / 1½ oz butter
    Juice of ¼ lemon
    Yellow food colouring, optional
    20 lemon jelly slices to decorate
    

  Preparation method

  1. Pre-heat the oven for 200°C/400°F/gas 6.
  2. Beat the butter or margarine with the sugar, add the eggs and the self raising flour, add the lemon zest and juice
  3. Mix until smooth and spoon the mixture into 20 paper cake cases and put these into bun tins
  4. Bake for eight-ten minutes until risen and golden.
  5. Remove from the oven and take the cakes out of the bun tins, leave to cool on a wire rack.
  6. Icing:
     Mix together the icing sugar, butter, lemon juice and colouring if using. Spread on to the cupcakes when they are completely cold and decorate with a lemon jelly slice.
• Fruity Baked Pudding Read more
  

  Serves:

  A fruity flavoursome pudding – delicious with cream

  Ingredients

  • 100g Strawberries
    100g Raspberries
    100g Redcurrants
    100g Blackberries
    1 Large egg
    15g Caster sugar
    40ml Skimmed milk
    1tsp Vanilla extract
    30g Plain flour (sifted)
    ½ tsp Baking powder
    Icing sugar to dust

  Preparation method

  1. Preheat oven to 200°C (180°C for fan oven)
  2. Pour fruit into ovenproof dish, no more than two deep. Whisk the egg and caster sugar until pale and fluffy. Then beat the milk and vanilla extract into the mixture.
  3. Pour cake mix over the berries and bake in the oven for 15-20 minutes, or until the mixture is cooked through and golden on the top.
  4. Dust with icing sugar and serve immediately.
• Hot Cross Buns Read more
  

  Serves: Makes 12

  A traditional snack that tastes great toasted!

  Ingredients

  • 1 level tbsp dried yeast
    100ml / 3½ fl oz warm water
    450g /1lb plain flour
    50g / 1¾ oz brown sugar
    100ml / 3½fl oz milk
    1 level tsp salt
    1 egg beaten
    30g / 1oz softened unsalted butter
    1 level tsp cinnamon
    1 level tsp mixed spice
    30g / 1 oz candied peel, chopped
    40g / 1½ oz raisins
    40g / 1½ oz sultanas
    Egg wash (1egg and 1tsp sugar)
    Icing sugar, to dust

  For the crosses

  • 1tsp flour
    1tsp sugar
    Water, to mix

  Preparation method

  1. Mix the yeast with the warm water and a spoonful of the flour and stir until smooth. Allow to sit in a warm place covered for up to 30 minutes or until the yeast starts to bubble.
  2. Put the remaining flour, sugar, milk, salt, egg, butter and yeast mixture in an electric mixer with a dough hook, and mix on a slow speed until well blended
  3. Turn up the speed a little and knead until the dough becomes smooth yeast mixture. Add a splash of water or milk if it seems too dry
  4. Add the spices and fruit and mix again briefly until combined. This could be done by hand on a flour-dusted table if preferred. Cover with cling film and leave in a warm place to rise until double in size (up to an hour)
  5. Knead the dough gently for a few seconds and cut into 12 equal pieces - shape into balls. Put on an oiled baking sheet, spaced well apart, and cover again as before. Leave to rise again - up to 30 minutes
  6. Meanwhile pre-heat the oven to 240°C/ 475°F/gas 8. With the back of a knife, make a cross gently in each bun. Brush with the egg wash
  7. Mix the flour and sugar together with enough water to make a paste
  8. Put this in a small piping bag with a small nozzle and pipe the cross on each bun using the knife markings as a guide. Put in the oven and bake for 10 minutes or until they start to colour, turn down the oven to 170°C/325°F/gas 3
  9. Bake for 20 minutes or until they sound hollow on the base when tapped
  10. Dust generously with icing sugar and allow to cool.
• Irish Soda Bread Read more
  

  Serves: Makes 2 loaves

  Very easy, needs no yeast and gives excellent and impressive results

  Ingredients

  • 900ml / 1½ pt milk
    4 tbsp lemon juice
    550g/ 11b 4oz brown or wholemeal stone ground flour
    550g/ 11b 4oz plain white flour
    2 rounded tsp salt
    2 rounded tsp bicarbonate of soda

  Preparation method

  1. Pre- heat the oven to 230 ºC/450 ºF/gas 8. To sour the milk, pour into a large jug with the lemon juice. Allow to stand for 20 minutes to thicken and sour.
  2. Sieve the dry ingredients together in a large bowl. Make a well in the centre and add 700ml (1'/4pt) of the sour milk. Working from the centre, combine the mixture with either your hand or a wooden spoon, adding more of the sour milk if necessary
  3. The dough should be soft, but not sticky. DO NOT OVERWORK.
  4. Turn out onto a floured board and knead lightly, just enough to shape into a round. Flatten to about 5cm (2in) thick and put on a floured sheet
  5. Using a large floured knife, mark with a deep cross and bake in the hot oven for 15-20 minutes, then reduce the heat to 200ºC/400º F/gas 6 and cook for a further 20-25 minutes, or untiI the bread is cooked and sounds hollow when tapped
• Mixed Seed Mini Loaves Read more
  

  Serves: Maks 6 mini loaves

  A great weekend bake recipe

  Ingredients

  • 400g/14oz stone-ground wholemeal flour
    7g sachet easy blend yeast
    2 tbsp each of linseeds, poppy, sesame, sunflower and pumpkin seeds
    1 tsp salt
    2 tsp light muscavado sugar
    2 tbsp sunflower oil
    300ml warm water

  Preparation method

  1. Mix all the ingredients together, then need for 5-10 minutes until smooth and elastic
  2. Put into a greased bowl , cover and leave in a warm place until doubled in size
  3. Divide into 6, knead and shape into mini loaves
  4. Place in individual loaf tins then cover and leave until doubled in size
  5. Pre-heat oven to 200⁰c/400⁰f/gas 6 and bake for 15 minutes until bases hollow when tapped

  Notes

  Ready in 1 hr 45 minutes
• Olive Focaccia Read more
  

  Serves: Makes one large loaf to serve eight

  A recipe that makes a tasty snack or side dish

  Ingredients

  • 475g/1lb 1oz strong white flour
    1 ½ tsp salt
    7g/ ¼ oz sachet of easy-blend yeast
    300ml/9fl oz warm water
    3 tbsp olive oil
    150g/5ox mixed olives in olive oil, drained and chopped, 3 whole ones reserved
    Extra olive oil to drizzle

  Preparation method

  1. Mix all the ingredients together, apart from the olives, to form a dough
  2. Knead for 5-10 minutes until the dough becomes smooth and elastic then turn into a greased bowl, cover and leave until it has doubled in size
  3. Knock back the dough and add the chopped olives
  4. Roll into a 25cm (10in) round and turn onto a baking sheet, cover with clingfilm and leave in a warm place until doubled in size Heat the oven to 200⁰c/400⁰f/gas 6
  5. Using your finger dipped in flour, press at intervals over the dough to make dimples
  6. Top with remaining olives then drizzle some more olive oil and bake for 20-25 minutes until just firm and golden
  7. Tear into wedges so serve

  Notes

  Ready in 90 minutes
• Peanut Butter Ice Cream Read more
  

  Serves: 4

  A crunchy delight

  Ingredients

  • 450ml/16fl oz milk
    85g/3oz sugar
    2 free-range egg yolks
    180g/6 ½ oz crunchy peanut butter

  Preparation method

  1. Pour the milk and sugar into a saucepan and heat until the sugar melts
  2. In a bowl, whisk two egg yolks and then slowly pour 100ml of the milk into this bowl, mixing all the time (pour slowly to prevent curdling)
  3. When mixed, pour back into the saucepan with the rest of the milk mixture and add the peanut butter, stirring until melted
  4. Allow to cool, stir and pour into a freezer container
  5. Freeze for two hours, then re-stir, repeat and leave overnight
• Raspberry Bread and Butter Pudding Read more
  

  Serves: 4-6

  This dish is indulgence, good health and superfood on a plate!

  Ingredients

  • 8 thin slices of bread, crusts removed
    110g/4oz unsalted butter (kept out of the fridge so that it’s ready to spread)
    350g/12oz raspberries
    450ml/16fl oz double cream
    200ml/4fl oz milk
    3 large free-range eggs
    2 tbsp brandy
    110g/4oz caster sugar

  Preparation method

  1. Butter enough bread to cover the bottom of an ovenproof dish, place it butter side down
  2. Scatter half the raspberries over the bread Butter another layer of bread, again place butter side down and scatter the remaining fruit
  3. Add a final layer of the bread, butter side down
  4. Mix the cream and milk together
  5. Beat in the eggs, brandy and all but one tablespoon of the sugar Pour this over the bread and raspberries
  6. Sprinkle the rest of the sugar on top and bake at 180⁰c/350⁰F/gas mark 4 for 30 minutes
• Aunty Olwyn’s fruit cake Read more
  

  Serves: 16

  Ingredients

  • 225g (8oz) caster sugar
    250ml (9fl oz) water
    1 x 250g pack butter, cut into cubes
    400g (14oz) mixed dried fruit of your choice
    1.tsp ground mixed spice
    3 large eggs
    450g (1lb) self-raising flour, sifted FOR DECORATING icing sugar
    1 x 500g pack marzipan
    ground cinnamon
    ribbon
    sugar basket

  Preparation method

  1. Put the sugar, water, butter, dried fruit and mixed spice into a saucepan and bring slowly to the boil, stirring occasionally. Boil gently for 5min, then pour into a bowl and leave to soak until cool (at least 2hr).
  2. Preheat the oven to 150*C (130*C fan, gas mark 2). Double line the base and sides of a loose-bottomed 20cm x 10cm (8in x 4in) round cake tin with greaseproof paper, allowing the paper to come about 2cm (3/4 in) above the top edge of the tin.
  3. Add the eggs and flour to the fruit mixture and beat until evenly blended. Transfer to the lined cake tin and bake for 2hrs 15mins, or until a skewer inserted into the centre of the cake comes out clean. Check the colour of the cake about halfway through baking - if the top is browning too much, cover it with greaseproof paper.
  4. Leave the cake to cool in the tin, then remove and peel away the paper. If not eating immediately, wrap the cake and store in an airtight tin.
  5. To decorate, dust the work surface and a rolling pin with icing sugar and roll out just over half of the marzipan to a 20cm (8in) disc. Press the disc on top of the cake and neaten the edge. Roll the remaining marzipan into 11 balls and place around the edge of the cake. To finish, dust the balls with cinnamon and tie ribbon around the side of the cake.
  6. 
     Making a sugar basket:
     
     Grease the outside of a small glass bowl and place it upside down on a board. Fill a large pan with cold water; set aside.
  7. Spread 150g (5oz) caster sugar over the bottom of a heavy pan; add just enough water to barely cover the sugar. Place over a mediumhigh heat until the sugar melts and the syrup boils to a caramel. When golden brown, remove the pan and dip the base into the cold water.
  8. Take 2 forks, hold together and dip into the caramel; drizzle over the bowl. Repeat until the bowl is covered.
  9. Leave to set, then cut around the edge where stuck to the board. Lift the bowl and carefully twist off the basket.

  Notes

  Preparation: 30min (plu s soaking and cooling).
  Cooking: 2hr 15min
• Victoria Sponge Read more
  

  Serves: 6

  This is a fantastic basic recipe which can be turned into so many other including lemon and orange cupcakes, chocolate cake and trifle.

  Ingredients

  • 200g/7oz or margarine
    200g 7oz sugar
    4 eggs
    200/7oz self-raising flour, sieved
    4 tbsp strawberry or raspberry jam
    1tbsp icing sugar, sieved, to dust
    

  Preparation method

  1. Pre- heat oven to 190*C/375*F/gas 5.
  2. Beat the butter or margarine with sugar, add the eggs and self raising flour.
  3. Mix until smooth and spoon in equal quantities into two greased sandwich tins,
  4. Bake for 20 mins until its risen and springy to the touch
  5. Turn out onto a ire rack, leave to cool.
  6. When cool, sandwich together with the jam and scatter icing sugar on the top.

  Notes

  You can use whichever jam your prefer to stick the top and bottom sponges together and you can also use a couple of table spoons of whipped cream, if you like. The famous cake was named after Queen Victoria and first appeared in a recipe by Mrs Beeton in 1861.
• Chocolate and Pecan Brownies Read more
  

  Serves:

  As a way to use up left over easter eggs and for a bit of family fun, why not try our Chocolate brownie and pecan brownie recipe. It's national Pecan month after all!

  Ingredients

  • 230g butter or margarine
    400g caster sugar
    4 eggs, lightly beaten
    1 tsp vanilla extract
    100g melted chocolate (easter eggs perhaps?)
    2 tbsp cocoa powder
    120g self raising flour
    1 tsp baking powder
    30g chopped pecans
    

  Preparation method

  1. Preheat the Rangemaster Oven to 180C (160C if Fan Oven) / Gas Mark 4. Grease and line a 20 cam square cake tin.
  2. In a large pan, melt the butter or margarine and remove from the heat. Stir in the sugar, eggs, vanilla and chocolate. Beat n all other ingredients with a wooden spoon.
  3. Pour into the tin and bake for 25-30 minutes until a skewer when inserted comes out clean
• Hazelnut And Raisin Baguettes Read more
  

  Serves: 8

  Ingredients

  HAZELNUT AND RAISIN BAGUETTES

  • 675g / 1 ½ lbstrong white flour, sieved
    1 ½ sachets easy blend yeast
    2tsp salt
    425ml / 14floz milk
    85g / 3oz butter
    2 eggs
    200g / 7oz hazelnuts
    75g / 2 ½ oz raisins

  KILNER CHOCOLATE SPREAD

  • Makes 1 x 75ml kilner jar – lasts up to 5-7 days in the fridge 600mls Dorset double cream
    140g dark chocolate, broken into pieces
    55g caster sugar
    2tbsp Somerset brandy (optional)

  Preparation method

  1. 
     Hazelnut And Raisin Baguettes
     
     Place the flour, yeast and 1tsp salt in a large mixing bowl and mix together well.Place the milk in a pan with the butter and heat until melted. Allow to cool until just warm. Whisk in one egg.
  2. Make a well in the centre of the flour and pour in the milk mixture, mixing gently with a wooden spoon until it all comes together.
  3. Lightly flour your work surface and knead the dough for 5 minutes or until smooth. Form the dough into a ball and place in a clean bowl, cover and allow to prove for approximately 1 hour or until nearly doubled in size.
  4. Preheat the oven to 200C / 400F/ gas 6.
  5. Meanwhile, place the hazelnuts on a baking tray and sprinkle over the remaining salt. Toast in the oven for 5 minutes or until golden. Allow to cool for a few minutes and roughly chop. Mix with the raisins and set to one side.
  6. Beat the remaining egg with a pinch of salt for glazing.Turn the dough out onto a lightly floured surface and stretch it out thinly. Scatter over the hazelnuts and raisins and knead into the dough.
  7. Cut the dough into 8 equal pieces and roll each into lengths approximately 35cm.Place on parchment paper lined baking trays and bake for 15-18 minutes.
  8. Remove the breads from the oven and tap the bases, if they don’t sound hollow pop them back in for a few minutes. Cool on wire racks.
  9. 
     Kilner Chocolate Spread
     
     Place all the ingredients in a pan and place on a gentle heat, bring up to the boil, stirring continuously.Stir in the brandy if using.
  10. Pour into a sterilised kilner jar and allow to chill before sealing the lid.
  11. Serve at room temperature with hazelnut breads or superb served with raspberries, clotted cream and shortbreads. Try it heated through and poured over rich vanilla ice cream or serve as a dunking fondue for summer strawberries and nectarines.
• Rhubarb & Orange Polenta Cake Read more
  

  Serves:

  Serve this truly scrumptious rhubarb pud with cardamon custard or dorset cream

  Ingredients

  • 225g (8oz) unsalted butter, softened
    225g (8oz) caster sugar
    3 eggs
    200g (7oz) ground almonds
    115g (4oz) instant polenta
    1 teaspoon baking powder
    grated zest & juice 2 oranges
    280g (10oz) rhubarb, cut into 7.5cm (3 inch) thin sticks

  Preparation method

  1. Preheat the oven to Gas Mark 5/180C/375F. Lightly oil a non-stick 23cm (9inch) non-stick springform or sponge tin and line the edges with greaseproof paper.
  2. Place the butter and sugar in a food processor and whiz together. Next gradually whiz in the eggs. Finally mix the almonds, polenta, baking powder and orange zest, add to the processor and whizz briefly to combine.
  3. Spoon the mixture into the prepared cake tin and lay the rhubarb sticks on the surface like the spokes of a wheel. Sprinkle with a little extra caster sugar and bake in the oven for approx. 50-60 minutes until firm and golden.
  4. When cooked, remove the cake from the oven and prick the surface with a thin skewer. Spoon the orange juice over the surface of the cake and allow to stand for 20 minutes before serving.