Skip to content

Posts from the ‘Baking’ Category

Cornish Pasties


Cornish Pasties.


250g Plain flour
125g butter
pinch salt
Iced water
Beef skirt steak
Salt & pepper

First make the pastry. Start by freezing the butter and putting the water in the freezer until it starts to form ice. Sieve the flower into a bowl and add a pinch of salt. Grate the frozen butter into the flour and bring it together roughly but gently with a fork, add the iced water a bit at a time until the dough leaves the sides of the bowl and starts to come together. Make it into a ball and cover in cling film and let to rest in the fridge for thirty minutes or so.

Prepare the filling. Chop the onion finely, peel and cube the potato chop the beef into small pieces and dredge in seasoned flour.

Remove the pastry from the fridge and divide into four, roll out on a floured surface into a round disc the size of a tea plate. Place the potato cubes in the middle and top with a sprinkle of salt and pepper, place the onion on top and again another sprinkle of salt and pepper, place the meat on top then cut a few fine slivers of butter and lay this on top of the meat. Brush the edges of the pastry with egg wash and bring together and crimp with your fingers. Place on a baking tray and coat the outside with generous amounts of egg wash to get a nice golden colour.

Place into the oven on 180c for approx 45 minutes or until nice and golden brown, place on a wire rack and leave to cool slightly.





Cinnamon buns

Picture 017

Cinnamon buns

For the buns:

1/2 cup milk
1 egg beaten
35g butter
2 1/4 cups all purpose flour (stronger the better)
1/2 tsp salt
1/4 cup sugar
1/4 block yeast (I use cubes of yeast for 1kg of flour so it amounts to 1/4 of a cube so hope this makes sense?)

For the filling:

1/2 cup brown sugar
1 1/4 tbsp cinnamon
35g butter
1/2 cup raisins

First I cream the yeast in a bowl with a little bit of the sugar and place it into the warmed milk and leave for ten minutes.

Whilst waiting for the yeast In a bowl I added the flour, sugar, salt. I cream the butter a little and then add it to the flour mixture along with the milk and beaten egg and bring together firstly with a knife and once starting to bind I get my hands in there and bring it together into a nice ball and onto the work surface to knead for a good 8 minutes until stretchy and the dough has a nice sheen to it. I then place the dough into a bowl covered with a tea towel. I then placed a bowl of hot water into the bottom of the oven and the put the dough on the top shelf and left to rise for an hour minimum or until doubled in size. I then knocked it back down on the work surface and rolled it out into a rectangle(not too sure on size but not too thick and not too thin) I then melted the butter and brushed the surface of the dough just leaving the far edge furthest away from you free of butter. Then I mixed the sugar, raisins and cinnamon together in a bowl and sprinkled this all over the dough right up to the edges but still leaving the furthest edge clean. Then starting from the closest edge to you roll up tightly working away from you. Once tightly rolled cut into 12 equal slices and place on a greased baking tray and cover and put back in the warm oven to rise. Once they have risen again take them out of the oven and preheat the oven to 180c and place in the oven for approx 15-20 minutes or until the tops just start to go golden. I then dusted the top of them with caster sugar and ate warm with a cold glass of milk….yummmmm 

Self-frosting nutella cupcakes

Self-frosting nutella cupcakes

Self-frosting nutella cupcakes

Recipe courtesy of Bakingbites


10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup


First I sieved the flour baking powder and salt into a bowl and combined and set to one side. Then I placed the cubed softened butter into a mixing bowl and the caster sugar and using a fork I mashed the butter into the sugar until mixed well and then stirred quicker to make the mixture light and fluffy and pale in colour.  Then I cracked three eggs into a bowl and beated lightly and spooned this mixture bit by bit into the butter and sugar mixture beating thoroughly to incorporate well. Then I stirred in the flour mixture and vanilla using a knife to fold in carefully until fully mixed. I then greased twleve individual cup cake tins and spooned a heap of the mixture into the tins to approx 3/4 full. Then with a teaspoon I topped the cakes with a small dollop of nutella and using a toothpick I swirled the nutella around to make sure you have the cake mixture and nutella evenly spread on top. I pre-heated the oven to 180c and placed in the middle of the oven for 25 minutes.