by Admin | Mar 31, 2021 | Desserts
Scone-making requires a gentle touch. Any heavy handling will result in flat, dense scones, because it risks overworking the protein (gluten) in the flour and that makes the scones tougher.Don’t be a slave to this recipe; if you want to use dark chocolate, or to...
by Admin | Mar 30, 2021 | Desserts
As the story goes, Solange Luyon (or Sally Lunn from an English tongue) was a young French Huguenot refugee who fled to Bath in the late 17th century and began baking the brioche-like buns that became her namesake. They’re very delicious and should be eaten the day...
by Admin | Mar 29, 2021 | Desserts
Browning the butter first gives the filling a flavour which is rather intriguing, while adding the vanilla at this browning stage produces a more pronounced taste, too. We use some spelt flour in the cake batter as it gives a delicious background nuttiness which...
by Admin | Mar 28, 2021 | Desserts
This recipe uses buckwheat flour, which is gluten-free (despite the deceptive name), making it a great cake for anyone with gluten intolerance. Pears have a delicate flavour, so it’s best to buy them ahead of when you want to bake and let them ripen in a fruit bowl,...
by Admin | Mar 27, 2021 | Desserts
Parsnips may seem an odd ingredient for a cake but, if you think about it, they are actually quite sweet; we don’t bat an eyelid at carrots in a cake. We pair parsnips here with malty Horlicks and toasted hazelnuts. You could add a more formal touch by serving the...
