from The Guardian

A classic burnt sugar caramel rich with cream gives the edge to this extra soft fruit cake, ready to ice and decorate as you please.

200g caster sugar
150ml double cream
50g honey
50g black treacle or molasses
finely grated zest of an orange and lemon
4 tsp mixed spice
100g unsalted butter
3 medium eggs
250g strong white flour
1/4 tsp bicarbonate of soda
250g each currants, raisins and chopped prunes or figs
400g natural glacé cherries
200g shelled, halved walnuts

Place the sugar and 50ml water in a saucepan and boil hard for 5-6 minutes until it cooks to a dark reddish caramel. Pour in the cream, being very careful to stand back in case it spits, then remove from the heat and add the honey, treacle, zest and spice. Stir well then add the butter and beat that through as it melts. Pour into a mixing bowl and beat in the eggs, one at a time, then stir in the flour and soda until smooth. Stir in the fruits and nuts, then line the base and sides of a round 18cm diameter cake tin with 2-3 layers of non-stick baking paper, and spoon the mix in. Heat the oven to 170°C/150°C fan/335°F/gas 3 and bake for about two hours or until a skewer inserted comes out clean.

If you have any questions about the recipe just ask over on our forum

from The Guardian

Chickpea flour gives the crumb a yellow tint and a compact and delicate texture. A bread absolutely designed to be sliced and served toasted alongside soups, hotpots and other sloppy autumn dishes.

50g unsalted butter
500g strong white flour
175g chickpea flour
2 tsp fine salt
300ml warm water
1 tsp fast action yeast
extra flour for shaping

Rub the butter though the two flours and salt in a mixing bowl. Add the yeast and water, mix to a smooth dough, and leave for an hour without kneading. Then lightly knead the dough for 10 seconds and leave a further 30 min. Flour a tea-towel, and flour the worktop. Tip the dough onto the worktop and pull the edges in to the centre 6-7 times to make a giant Kaiser roll shape (search Google if you’re unsure). Place the dough seam side up on the cloth, bring the corners together and lift this into the bowl. Leave to rise an hour then heat the oven to 220°C/200°C fan/425°F/gas 7. Have a floured tray ready, carefully roll the dough out of the cloth onto your hand then gently roll it seam side up onto the tray. Bake for 20 minutes then reduce heat to 200°C/180°C fan/390°F/gas 6 and bake another 25 minutes.

If you have any questions about the recipe just ask over on our forum

from The Guardian

The texture of these crackers is like a very brittle and sturdy potato crisp, less filling than an oatcake and rather good with a plate of cheese as they can handle a slice of the hard types without crumbling. The matinee idol of crackers.

300g plain flour
1 tsp caster sugar
1/2 tsp baking powder
3/4 tsp fine salt
25g unsalted butter, softened
100g rolled oats
175ml cold water or milk
extra flour for rolling
sea salt flakes for sprinkling

Place the flour, sugar, baking powder and salt in a bowl and rub in the butter. Toss in the oats and water (or milk) and mix to a soft dough. Cover the dough in the bowl and leave for 30 minutes. Heat the oven to 200°C/180°C fan/390°F/gas 6, roll the dough very very thinly using extra flour to stop it sticking and cut into 10cm discs with a pastry cutter, or squares with a sharp knife if that’s easier. Lay the disks on a tray lined with non-stick baking paper. Brush the top of the discs very lightly with water and sprinkle each with a few salt flakes. Bake for about 12-14 minutes until barely golden at the edges but still slightly pale.

If you have any questions about the recipe just ask over on our forum

from the Guardian

The crumb has a very soft moist texture from the syrup and dried fruit, and a rich nutty flavour. Good with a glass of chilled sweet wine in the afternoon.

100g unsalted butter, softened
75g golden syrup
100g dark brown sugar
2 medium eggs
100g skinned, roasted and chopped hazelnuts
75g ground almonds
300g chopped prunes
125g plain flour
1 tbsp cocoa
1 tsp ground nutmeg
3/4 tsp baking powder
brandy to finish

Line the base and sides of an 18cm round deep cake tin or similar with non-stick baking paper, and heat the oven to 180°C/160°C fan/350°F/gas 4. Beat the butter, syrup and sugar until light and smooth then beat in the eggs one at a time until evenly mixed through. Fold in the hazelnuts, almonds and prunes then sift the flour, cocoa, nutmeg and baking powder directly into the bowl and stir this evenly through. Spoon the mixture into the tin, smooth the top and bake for about 50 minutes or until a skewer inserted comes out barely clean. Remove from the oven, douse the warm cake with a few tablespoons of brandy as it cools then leave until cold in the tin.

If you have any questions about the recipe just ask over on our forum