Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Well greased 12 hole muffin tin
oven temp 180c
Dough
Ingredients
Method
In a large bowl, combine all the dough ingredients and mix to a rough, shaggy mess - it should be a little damper than you think will make a dough. Leave for 15 minutes then knead for 1-2 minutes to make a ball. Turn onto an oiled work surface and leave to rest under the upturned bowl for 20 minutes. Knead briefy and then leave covered again. Knead once more. Lightly oil the bowl, place the dough in, cover and leave to rise till double in size.
When well risen knock back and turn out dough onto lightly floured surface. Roll into a large rectangle about 24" by 12".
Filling
Ingredients
Method
Spread the softened butter over the dough rectangle and the sprinkle over the sugar and chopped dates.
Roll up from one long side into a neat firm sausage.
Cut into 12 equal pieces and place each one cut side up into a greased muffin hole.
Leave to prove for 20-30 minutes until puffy then bake for approx 25 minutes.
As soon as you can push away the puffed tops and run a knife round the muffin holes to release the buns then tip upside down onto a cooling rack to cool a little.
You can brush the tops with maple or golden syrup to give a nice glaze.
Added by: Helen Donoghue
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
I use a bread machine to make the dough but you can do by hand too.
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
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