I have to thank my cousin Laura and her husband for the inspiration for these. They made them for us on a recent family get together and they’re just the best pancakes ever.
The blueberries add a sweetness and juiciness which takes them to another level. Add a couple of rashers of crispy bacon and a generous drizzle of maple syrup for breakfast nirvana. Very popular with two year olds!
Makes 12 or so
150g / 6oz plain flour
40g / 1.5 oz vanilla sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 pint buttermilk
50g / 2oz melted butter
a small punnet of blueberries
1. Mix the wet and the dry ingredients in separate bowls.
2. Pour half of the dry ingredients into the wet and mix well. Then stir the remaining dry ingredients in.
3. Heat a pan to medium heat and dollop on a couple of spoonfuls of mixture.
4. Add three or four blueberries to the top of each pancake.
5. Turn when browned and bubbles appear, which should take around 90 seconds. In another 90 seconds or so they will be perfectly cooked.
6. Serve with butter, maple syrup and crispy rashers of bacon (plus sausages and a poached egg according to Him Indoors.)
I know these are so easy you barely even need a recipe, but if you’re into speedy baking these take 15 minutes to make and another 15 to cook (5 to scoff the lot.)
Great to make with kids too. So straightforward you might even get them in the oven before they get bored and run off to dismantle the television.
Chocolate chip buns
100g / 4oz self-raising flour
100g / 4oz butter
100g / 4oz caster sugar
2 eggs, beaten
large handful of chocolate chips
1. Preheat oven to 190°C / 375°F / Gas 5.
2. Cream butter and sugar in a large mixing bowl.
3. Add the eggs a little at a time and mix in.
4. Fold in the flour and mix thoroughly.
5. Stir in the chocolate chips.
6. Spoon into bun cases and bake for 15 minutes or until golden brown and springy.
You just can’t beat a scone with raspberry jam and clotted cream. This is my Mum’s recipe, you can find a recipe for the raspberry jam here. I dare say you can probably make your own clotted cream too if you’re really keen, but I’m afraid I haven’t ventured into anything that advanced… yet.
Makes 8 large or 16 small
250g / 10oz plain flour
3 tsp baking powder
50g / 2oz unsalted butter
2 tbsp caster sugar, plus a little for dusting
100ml milk, plus a little for glazing
1. Preheat oven to 220°C / 428°F / Gas 7.
2. Put flour and baking powder in a bowl.
3. Cut the butter into small cubes and rub in.
4. Stir in the sugar.
5. Mix in the milk until the mixture comes together to form a nice dough.
6. Knead a little then roughly pat down until about an inch high all over.
7. Cut out scones, reforming the dough until it is all used up.
8. Place scones on a greased tin, glaze with milk and sprinkle with sugar.
9. Place in the oven for 12-15 minutes.
10. Smother with clotted cream and jam and scoff with a nice cup of tea.
This may not be the ultimate brownie recipe, but it is really easy, and the low oven temperature and long cooking time result in a beautifully crunchy on the outside, gooey on the inside cake which is just brilliant.
Easiest ever chocolate brownies
200g / 7oz caster sugar
110g / 4oz unsalted butter
3 tbsp cocoa powder
90g / 3oz plain flour
1 tsp baking powder
Preheat oven to 150°C / 300°F / Gas 2. Beat eggs and sugar together. Melt butter in a small pan and add the cocoa powder. Pour into the egg mixture and stir to combine. Sift in flour and baking powder and mix.
Pour into a 15 x 25cm (6 x 10 inch) tin, lined with greaseproof paper and bake for 45 minutes. Turn out onto a cooling rack, remove paper and chop into pieces.
Lovely, fruity chutney, great with chicken, cheese and of course curry! This is another slow cooker recipe.
Makes 3 jars
3 firm mangos
120ml / 4 fluid oz cider vinegar
200g / 7oz light muscavado sugar
1 small red finger chilli, split
small piece of fresh root ginger, peeled and finely chopped
1 garlic clove, finely chopped
5 cardomom pods, bruised
1 bay leaf
Peel the mangos and cut the flesh into small chunks. Put into the cooking pot and add the cider. Turn the slow cooker up to high and cook for 2 hours, stirring half way through.
Stir in the sugar, chilli, ginger, garlic, bruised cardamoms, bay leaf and salt into the mixture until the sugar has completely dissolved. Cover and cook for 2 hours, then uncover and let the mixture cook for another hour, or until the chutney has reduced to a thick consistency and no excess liquid remains. Stir every 15 minutes for the last hour.
Discard the bay leaf and chilli. Spoon into hot, sterilised jars and seal. Store for a week before eating and use within a year.