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...
by Admin | Mar 26, 2021 | Desserts
Cocoa nibs are what chocolate is made from and they will make a flavourful addition to your cooking. They are available from good chocolatiers or health food shops, although you will find that they are more reasonably priced in the latter. We know someone who used to...
