Spring Recipes
Try our simple and delicious spring recipes with the whole family in the run-up to the Easter weekend. Celebrate the season with a light and flavourful goat’s cheese quiche (made in our new Summer Enamel Dish) or freshly baked homemade brown bread, perfect for sharing.
Place decorated Easter cornflake cakes and a traditional simnel cake at the centre of your table, and if you're a star baker, knead up a batch of hot cross buns in time for Good Friday.
Brown Bread
MAKES THREE 1KG LOAVES
Tip 1.5kg spelt flour (white or wholegrain, the choice is yours) into a very large, warm bowl. Stir in 2 sachets (4 teaspoons) of easy-blend fast action yeast and 1 tablespoon of salt.
Pour in 900ml warm water (approximately 30°C) and, using your right hand only, stir and amalgamate the flour mixture with the water. Though it may get messy, do persevere – the dough will soon come together.
Work the dough into a ball, then knead for a few minutes, still using only your right hand (I turn the bowl anti-clockwise with my left hand as I do this). Cover with a clean tea towel and leave on the side in a warm kitchen to double in size. This should take 3–4 hours.
Turn the dough out onto a lightly-floured surface and knead again for a few minutes until smooth, knocking the dough back to its original mass.
Divide into three. Knead each piece into a neat shape and put it into a greased 1kg loaf tin. Leave somewhere warm again until the loaves have doubled in size.
Preheat the oven to 190°C/170°C fan/gas 5. Bake for 35 minutes, then remove the loaves from their tins and return to the oven for another 10–15 minutes.
They are done when they sound hollow when tapped on the base. Leave to cool on a wire rack before slicing.
This makes the most heavenly toast – you will never look back.
Simnel Cake Recipe
Ingredients
For the cake
150g sultanas
150g currants
75g glacé cherries, chopped
50g mixed peel
75ml rum
200g unsalted butter, softened
200g soft light brown sugar
3 large eggs
75g golden syrup
200g self-raising flour, sifted
1 tsp baking powder
100g ground almonds
1 tsp mixed spice
Zest of 1 orange
For decoration
500g golden marzipan
2–3 tbsp apricot jam
Method
Soak dried fruits, cherries, peel and rum for at least 2 hours (or overnight).
Preheat oven to 170°C (fan 150°C / gas 3). Grease and line a deep cake tin.
Beat butter and sugar together, then add eggs and syrup.
In another bowl, mix flour, baking powder, almonds and spice. Fold into the butter mixture.
Add soaked fruit (including liquid) and orange zest.
Add half the batter to the tin.
Roll out one-third of the marzipan into an 18cm circle and place on top.
Add remaining batter over the marzipan layer.
Bake for 1 hour 30 minutes or until dark golden. Cool in tin for 10 minutes, then transfer to a rack.
Shape 11 small marzipan balls. Roll out remaining marzipan into a 20cm circle.
Brush cake with apricot jam, place marzipan on top, crimp edges and decorate with balls.
Grill briefly until lightly caramelised (watch carefully to avoid burning).
Spring Quiche
Roast 2 red peppers until soft, peel and slice, then soften 1 sliced onion in a little olive oil; line your enamel pie dish with shortcrust pastry and blind bake for 10 minutes, scatter in the vegetables and dot with 100g goat’s cheese, then pour over a mixture of 3 eggs, 150ml double cream and 100ml milk, seasoned well, and bake at 180°C for 30–35 minutes until golden and just set.
Hot Cross Buns
Ingredients
50g soft butter
200ml milk
2 eggs
3 large eggs
500g strong bread flour
½ tsp salt
2 heaped tsp mixed spice
50g caster sugar
For the crosses & glaze
3 tbsp plain flour
Honey or golden syrup (for glazing)
Method
Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
Cube the butter and rub it in with your fingertips.
Add dried fruit, then sprinkle over the yeast and mix.
Gently warm the milk, beat with the eggs, then pour into the dry ingredients.
Mix to a moist dough using a hand mixer with dough hooks or a blunt knife. Leave to rest for 5 minutes.
Remove from the bowl and divide into 8 equal pieces.
Shape into buns on a floured surface and place on a baking sheet. Cover loosely and leave in a warm place until risen (45–90 minutes).
Preheat oven to 220°C (fan 200°C).
Mix flour with 2 tbsp water to make a paste and pipe crosses onto the buns.
Bake for 12–15 minutes until golden.
Trim excess paste and brush with honey or golden syrup.
Best eaten fresh with butter or toasted later.
Easter Cornflake Cakes
Ingredients (makes 24)
75g butter
200g dark chocolate, broken into small chunks
4 tbsp golden syrup
200g cornflakes
Method
Melt butter, chocolate and golden syrup in a saucepan over a low heat. Remove and cool for 5–10 minutes.
Place 24 cupcake cases onto a muffin tray or baking tray.
Stir the cornflakes into the mixture and spoon into the cupcake cases.
Add 2–3 small chocolate eggs to each cake. Allow to set, then enjoy.
Fill your nests with Mini Eggs for the ultimate Easter treat.
