We’ll do anything to avoid doing the boring stuff if we can. That is how this wonderful loaf and meal came about. Inspired by a bit of saturday morning tv, Rick Stein and a cheeky chappie in Ireland.
- 450 g Strong white flour
- 300 ml buttermilk
- level Tsp baking soda
- level Tsp salt
Oven heated to 200 deg C mix all ingredients in a large bowl. Bind together with a few spoons of tepid water and shape the soft dough into a round. Put onto an oiled tray and slice a deep cross through the dough. Dust generously with flour and bake in the middle of the oven for 30 mins.
After 30 mins turn the loaf upside down and put back for another 5-10 mins. Looking for that hollow knock when you knuckle the base.
Serve with spicy tomato and vegetable prawns. Nom nom…
As if that wasn’t enough I made a bread and butter pudding to finish everyone off. Carbs a go go.
I am posting this on the request of my 13 year old son who lovingly made this for his mother for her birthday. He shopped for the ingredients having decided on the design himself.
The recipe came from Nigella Lawson’s ‘Feast’ and is her Victoria Sponge offering. Oven (fan assisted) heated to 170 deg C
- 200g butter
- 200g sugar
- 225g sr flour
- 40g cornflour
- 4 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- milk to loosen mix
Everything was put into a food processor and pulsed until combined then milk poured in until it reached a nice dropping consistency. Poured into two loose bottomed sandwich tins and baked in the middle of the oven for 20-30 mins till they looked like this.
Then he got creative and filled and dressed the cake with vanilla cream (double cream – icing sugar – vanilla) and soft fruits (strawberries and blackberries).
As you can see we managed to demolish this quite quickly. There were 7 of us. It was so light and airy that we virtually inhaled it. Delicious. Not bad for a first effort at a full sized cake I would say. Proud of you son.
This is a recipe that I have used and abused many times over. The great thing about it is that it is the perfect conduit for a multitude of flavours. I have no pictures at the moment because it never lasts more than 30 minutes. I have yet to ice or dress it for precisely the same reason. It is one of our cake tin staples. Enjoy.
You will need
a 1lb Loaf tin- greased, for following quantities
or 2in deep tray bake tin if making more – greased
Oven 170 deg C
3-4 over ripe bananas – smushed
4oz sugar black/white/brown ( but not yellow)
5oz SR flour
tsp baking powder
2 tsp vanilla
– use a pan that everything will fit in
melt butter with sugar
add flour & baking powder and mix to stiff paste
add vanilla and eggs to smushed bananas and mix
add this to paste in pan and mix in well
at this point you can go freestyle if you wish and add 100g of either
or even a combination of anything you fancy. I would avoid minstrels (hard coated chocolate) though as they tend to go green for some reason. Replace vanilla if you want too, cinnamon, lemon zest, coconut. Go for it!
Pour into tin / tray then
bake in the middle of the oven for 45 – 60 mins. Usual checks, springy in the middle, moved away from edge of tin, clean (ish) skewer. Moisture is a bonus at the end so don’t dry it out.
This picture is from the internet but looks similar.