Week 7 and I have done it again...left it to the last minute so something simple and tasty is required. And so to Lancashire again...
Chorley Football Club...some interesting tidbits (c/o wikipedia)
- Originally a rugby union club in 1875 but switched to association football in 1883.
- Currently playing in the Northern Premier League Division One North (08/09)
- In 1875 Chorley FC began partly as a brainchild of Major John Lawrence, a Wigan player who had conceived the idea a year earlier. The inauguration took place on October 15 in the now demolished Anchor Inn in Markey Street, Chorley.
Some very Random Facts....
* As at Feb 09 the average league game attendance at Victory Park was 250.
* They avoided relegation due to the outbreak of war & their widest victory margin during wartime was 16-0 against Leyland Motors in September 1944.
Chorley Cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. They are a close relative to Eccles cakes but are slightly less sweet and commonly eated with butter on top and Lancashire cheese on the side. A friend of mine remembers her grandma making these regularly and they would call them fly cakes (or fly pies) after the currants sadwiched between the shortcrust pastry. absoluteastrnomy.com
This recipe is from www.blacktriangle.org
Make a shortcrust pastry and place in the fridge for 30 minutes.
Filling
170g currants
55g finely chopped dried peel (i was short of this so I used a teaspoon of triple citrus marmelade and some ground dried mandarin peel)
1 Tbsp soft brown sugar
30g butter
1/4 tsp nutmeg
1/4 tsp mixed spice
To Make
Slowely melt butter. Remove from heat, add currants, spices and sugar. Mix well and put aside to cool. Then stir in mixed peel.
i. preheat oven to 200C
ii. roll pastry to 5mm thick. using a large round cutter (or saucer) cut passtry rounds.
iii. In the centre of each place a heaped teaspoon of fruit mixture.
iv. fold the edges into the centre to form a tight pocket, press to make a tight seal.
v. pat down to ensure the gaps of pastry are closed, then with a rolling pin roll the cakes gently until you can see the fruit.
vi. prick the surface with a fork
vii. cook at 200C for 20 minutes or until lightly browned.
on a few of them I sprinked some demerera sugar prior to baking to sweeten slightly. they were yum but i do reccomend using unsalted butter for the pastry as they were a little salty as so missed some of the citrus peel flavours. i suspect that these would also taste quite good with mincemeat (dried fruit mixture). Mum and I tried them warm out of the oven with cheddar cheese and decided that 1. they were better on their own 2. they didn't need extra butter and 3. cheddar cheese isn't lancashire cheese so suspect the lancashire cheese may work better.
It may be time to visit manchester again and make some bakewell tarts next week... perhaps...
Saturday, June 20, 2009
Week 6 - Wigan FC - Goosnargh Cakes
Another irresistible name....A little bit I learned about Wigan Football Club (full title - Wigan Athletic F.C)
Their home ground since 1999 is JJB Stadium named after principal sponsor JJB sports (due to be renamed DW Stadium August 2009). Whate happened to the days when a stadium was named after the town or person - it bugs me that the name of a stadium is used for advertising AND changes every few years!!! Before this they played at Springfield Park for 67 years...
As of 07/08 season Wigan FC were the youngest club in the Premier League, having only been formed in 1932.
Goosnargh cakes originated in the village of Goosnargh in Lancashire, more like a shortbread style biscuit. I didn't have any carraway seeds in the house (partly because a strongly dislike them..) so I substituted cumin seeds which had the advantage of being a more subtle flavour. I quite liked the aromatics of these biscuits combined with the saltiness and sweetness (I use salted butter...) of the sugar topping. They were very well received. . .
225g unsalted butter (hmmm I used salted...)
125g golden castor sugar (I used ordinary with a bit of brown sugar & dusted with demerara sugar)
350g Plain Flour
1/2 tsp ground coriander seeds
1 1/2 tsp caraway seeds (as mentioned I used cumin seeds)
i. preheat oven to 180C. Grease 2 baking sheets.
ii. Cream butter and sugar until light and fluffy.
iii. Sift flour over the butter and sugar mixture, add the coriander and caraway seeds, mix with wooden spoon until mixture resembles breadcumbs.
iv. Using your hand to form a smooth paste. Take out of the bowl and onto a floured surface and knead gently until dough is smooth and ready to roll out.
v. Roll out to about 1/4" thickness, and using a cicular cutter (mine was about 2" with scaloped edges), cut out circular dics of dough.
vi. Place the discs onto prepared baking trays & sprinkle with castor sugar.
vii. Cover with plastic wrap and place in your fridge - leave for 30min to 1hr until well chilled.
iix. Place trays into the preheated oven and bake for 15 to 20 minutes until just golden brown. Keep and eye as they can get dark v quickly.
ix. remove from the oven and sprinkle with more castor sugar. Leave to cool slightly and transfer to a wire rack.
I reckon the mixture made about 20-24 biscuits...
thanks to the following blog for image and recipe - for more information about the cakes follow the link...
http://bakingforbritain.blogspot.com/2005/09/goosnargh-cakes-from-lancashire.html
Week 5 - Yeovil Town FC & Somerset Apple Cake
In my research this week I couldn't resist Yeovil Town FC, what a great name!! After mis-pronouncing I was informed that it is said Yo-Ville....oops...and with some stewed apples in the fridge it was decided!! Somerset Apple Cake it is!!
A couple of interesting things about Yeovil... Their nickname is 'The Glovers', they were founded in 1895 (as Yeovil Casuals), thier ground is Huish Park (with a capacity of 9665) - built in 1990 after moving from their famous sloping pitch at Huish!!cool!!.
This year they are in league one, 17th - although they are well known as being the most successful non-league team in the FA Cup - having defeated major football league teams, most famously Sunderland in the 4th round in 1949, going on to play in front of more than 81,000 against Manchester United at Maine Road.
Somerset Apple Cake - Somerset has some wonderful apples and this cake is deliciously moist, I had already stewed some apples with orange juice, honey, raisons and spices a few days prior to making this cake. This resulted in a deliciously aromatic cake that tasted brilliant warm with custard...It is best consumed within 2 days of being made & makes about 12 slices.
Ingredients
110g Butter
175g Dark soft brown sugar
2 Eggs, beaten
225g Plain flour
1tsp Ground mixed spice
1tsp Ground cinnamon
2tsp Baking powder
450g Cooking apples (although I prefer the tartness of granny smiths) peeled, cored & chopped
3-4 Tbsp Milk
1 Tbsp Honey
1 Tbsp Light demerara sugar
i. Preheat oven to 170C
ii. Grease and line a deep 18cm round cake tin with greaseproof paper
iii. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Add the flour, spices, baking powder and mix well. Fold in the apples and enough milk to give a soft dropping consistency.
iv. Turn into the prepared tin and bake for 1 hour until well risen and firm to touch. Turn onto a wire rack to cool completely.
Enjoy!
information re Yeovil Town is c/o wikipedia
A couple of interesting things about Yeovil... Their nickname is 'The Glovers', they were founded in 1895 (as Yeovil Casuals), thier ground is Huish Park (with a capacity of 9665) - built in 1990 after moving from their famous sloping pitch at Huish!!cool!!.
This year they are in league one, 17th - although they are well known as being the most successful non-league team in the FA Cup - having defeated major football league teams, most famously Sunderland in the 4th round in 1949, going on to play in front of more than 81,000 against Manchester United at Maine Road.
Somerset Apple Cake - Somerset has some wonderful apples and this cake is deliciously moist, I had already stewed some apples with orange juice, honey, raisons and spices a few days prior to making this cake. This resulted in a deliciously aromatic cake that tasted brilliant warm with custard...It is best consumed within 2 days of being made & makes about 12 slices.
Ingredients
110g Butter
175g Dark soft brown sugar
2 Eggs, beaten
225g Plain flour
1tsp Ground mixed spice
1tsp Ground cinnamon
2tsp Baking powder
450g Cooking apples (although I prefer the tartness of granny smiths) peeled, cored & chopped
3-4 Tbsp Milk
1 Tbsp Honey
1 Tbsp Light demerara sugar
i. Preheat oven to 170C
ii. Grease and line a deep 18cm round cake tin with greaseproof paper
iii. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Add the flour, spices, baking powder and mix well. Fold in the apples and enough milk to give a soft dropping consistency.
iv. Turn into the prepared tin and bake for 1 hour until well risen and firm to touch. Turn onto a wire rack to cool completely.
Enjoy!
information re Yeovil Town is c/o wikipedia
Tuesday, June 2, 2009
Week 4 - Cardiff City - Welsh Cakes
Week Four and I have left it to the last minute again... this time looking for a recipe after the shops have closed Wednesday night!!!!Agghh!!! Looked at easiest recipes first...again....
Found a recipe for welsh cakes - suited my time & pantry constraints... now for a team...
after a little bit of research I discovered Cardiff City. Originally I restricted myself to premier league teams...until now....
Cardiff City were founded in 1899 and are the only non-English side to have won any of the three major English competitions. They won the FA Cup in 1927 , during a decade when they were one of the strongest sides in the English league, finishing runners-up in 1923-24 and also losing 1–0 to Sheffield United in the FA Cup Final of 1925.
250g Self-Raising Flour
1 tsp Baking Powder
125g Butter
90g Castor Sugar
90g Currants
1/2 tsp Mixed Spice
1 Egg, beaten
about 2 tsp Milk
Sunflower Oil for greasing
*7cm pastry cutter
1. Sift four and baking powder into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
2. Add the sugar, currants, and mixed spice, and stir to mix. Add the egg and enough milk to form a soft dough but not a sticky dough.
3. On a lightly floured work surface, roll out the dough to a thickness of 5mm. Cut into rounds with a pastry cutter.
4. Heat a griddle or a heavy based frying pan and grease with a little oil. Cook the Welsh cakes on the hot griddle or pan over a low heat for about 3 minutes on each side until cooked through and golden brown.
5. Leave to cool on a wire rack. Serve on the day of making if possible.
Makes 12
The Complete Everyday Cookbook, Mary Berry. Dorling Kindersley 1995
Particularly delicious straight out of the pan....Enjoyed by all. Mine were cooked a little too quickly and so got a little dark but tasted delicious. They looked v.rustic.
Next week plan ahead and choose the team first (a couple of days before...)
Found a recipe for welsh cakes - suited my time & pantry constraints... now for a team...
after a little bit of research I discovered Cardiff City. Originally I restricted myself to premier league teams...until now....
Cardiff City were founded in 1899 and are the only non-English side to have won any of the three major English competitions. They won the FA Cup in 1927 , during a decade when they were one of the strongest sides in the English league, finishing runners-up in 1923-24 and also losing 1–0 to Sheffield United in the FA Cup Final of 1925.
Their history in recent years has been less successful but they have made some improvement in the last few seasons. In 1986, they were relegated to the 4th division, and over the next 14 years slipped into the league's basement division three times. In 1996 they were the league's third lowest placed team. However, a football league 2nd division playoff triumph in 2003 lifted them into the Football Leagues 1st Division; as of the 2008–09 season they failed to make the play-offs for the Premier League on goals scored to Preston on the final day of the season.
Welsh Cakes
250g Self-Raising Flour
1 tsp Baking Powder
125g Butter
90g Castor Sugar
90g Currants
1/2 tsp Mixed Spice
1 Egg, beaten
about 2 tsp Milk
Sunflower Oil for greasing
*7cm pastry cutter
1. Sift four and baking powder into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
2. Add the sugar, currants, and mixed spice, and stir to mix. Add the egg and enough milk to form a soft dough but not a sticky dough.
3. On a lightly floured work surface, roll out the dough to a thickness of 5mm. Cut into rounds with a pastry cutter.
4. Heat a griddle or a heavy based frying pan and grease with a little oil. Cook the Welsh cakes on the hot griddle or pan over a low heat for about 3 minutes on each side until cooked through and golden brown.
5. Leave to cool on a wire rack. Serve on the day of making if possible.
Makes 12
The Complete Everyday Cookbook, Mary Berry. Dorling Kindersley 1995
Particularly delicious straight out of the pan....Enjoyed by all. Mine were cooked a little too quickly and so got a little dark but tasted delicious. They looked v.rustic.
Next week plan ahead and choose the team first (a couple of days before...)
Week 3 - Manchester United & Manchester Tart
Week 3 - Manchester United - Manchester Tart
Founded: 1878
Professional: 1885
Former Names: 1878-1880 Newton Heath LYR 1880-1902 Newton Heath
Club Nickname: The Red Devils
Frantically searching for a quick and easy recipe on a Wednesday afternoon...left it a bit late. Found the Manchester Tart and it met my requirements ie from Manchester, appealing and easyish...The original recipe I found was vv easy but I couldn't make it as it used custard powder - although Birds Custard is the epitome of English I felt I had to make both the pastry and the custard - FOOL I know!!!
They worked quite well & were well recieved, particularly since they were not too sweet. I have not had a custard tart beofre - never really appealed and must admit I still do not like although everyone else enjoyed these little tarts a lot (i made individual ones)
Baked Custard Tart
175g Shorcrust Pastry
4 Eggs
25g Castor Sugar
1/2 teaspoon Vanilla Essence
450ml milk
Raspberry jam
100g Desicated Coconut
1 x Egg White, lightly whisked (until frothy)
Maraschino Cherries (optional)
1. Make the pastry
200g Plain Flour
pinch of Salt
100g Butter
2-3 Tbsp Iced Water
i. sift flour and salt into a bowl. Cut the butter into small pieces and add it to the flour.
ii. Use your fingertips to rub the btter into the flour very lightly and evenly until it begins to resemble fine breadcrumbs.
iii. Sprinkle the water over the surface and stir with a palate knife until the mixture begins to clump together.
iv. Turn out the pastry onto a lightly floured surface and press it lightly together with your fingers. Chill for about 30 min before use.
2. Roll out the pastry and line a 20cm tart tin. Chill for 30 minutes, then bake blind in a preheated oven (200 degrees Celcius) for 15 minutes. Remove the paper and beans or foil. Brush pastry case with egg white and return to the oven for a further 5 minutes to create a tight seal on the pastry.
3. Lightly whisk the eggs with the sugar and vanilla essence in a bowl. Heat the milk until warm and whisk into the beaten egg mixture.
4. Warm the Raspberry Jam and spread a thin layer on the bottom of the prepared pastry case.
5. Strain the custard into the pastry case. Sprinkle coconut over custard (I placed the coconut in before the custard when I made it). Place maraschino cherries in the top (either scatter or arrange one per slice).
6. Bake in preheated oven, 160 Degrees Celcius, for 45 - 50 minutes until the custard is set and lightly browned. Serve warm or cold
I made individual ones that looked more like portugese tarts. This recipe is adapted from a couple of different ones.
The original version of Manchester Tart was in Mrs Beeton’s Book of Household Management published in 1861. There she wrote :
“In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the number of people for whom it is sufficient, and the time when it is seasonable."
As the eldest girl of 21 children, she quickly learned how to organize and maintain order, including basic book-keeping for household accounts. When she was 19 she married Sam Beeton who was a successful publisher. Among his titles was the Englishwomen’s Domestic Magazine.
Traditional English Dessert Recipes
Mrs Beeton started writing a regular column for the magazine and this eventually evolved into the book. The recipes were collected and tested and Mrs Beeton’s invaluable advice added in order to ensure success. She stated, “Excellence in the art of cookery, as in all other things, is only attainable by practice and experience. In proportion, therefore, to the opportunities which a cook has had of these, so will be his excellence in the art.”
Next Week ???Week 2 - Tottenham Hotspurs & Angie's Lemon Cake
Week 2 - Angie's Lemon Cake - Tottenham - North London
Founded: 1882
Professional: 1885
Former Names: 1882-1884 Hotspur Football Club 1884 - Tottenham Hotspur
Club Nickname: Spurs
When researching this team a couple things led me to choose the lemon cake...
1. On one website it mentioned that they have been referred to as a 'lemon' team when things are going badly...(no offense intended) &
2. London is well known for it's Dry Gin & the inclusion of the Gin in the syrup topping provides both a 'hot' element and a London element.
Not to mention I had a lot of lemons at the ready.....This recipe also comes from one of my favourite cookbooks - Stephanie Alexander's "The Cook's Companion". She notes that this recipe is from her friend Angela Clemens & that it is made in minutes in the food processor. Jane Grigson is also mentioned as she has a very similar recipe in her Fruit Book. She adds candied lemon peel to the cake mixture and a tablespoon of gin to the final syrup. I admit that it was both easy and delicious...
Angie's Lemon Cake
Melted Butter
250g Self Raising Flour
Pinch of Salt
1 tsp Baking Powder
grated zest of 1 Lemon
200g Castor Sugar
250g softened Unsalted Butter
4 large Eggs
SYRUP
2/3 cup Castor Sugar
juice of 1 Lemon
1 Tbsp Gin
1. Preheat oven to 160 Degrees Celcius. Line a 24cm springform tin with baking paper. Brush paper and sides of tin well with melted butter.
2. Sift flour, salt and baking powder into a bowl. Pulverise zest and sugar in a food processor, then add softened butter and beat until thick and pale.
3. Add eggs and flour mixture alternatley in 2 batches, pulsing briefly after each edition.
4. Tip mixture into tin, then smooth top and bake for about 1 hour or until a fine skewer inserted comes out clean.
5. To make syrup, dissolve sugar in lemon juice over heat in a non-reactive saucepan. Cool cake for a few minutes in tin, then turn out onto a clean, dry tea towel and peel off paper. Invert onto a serving plate and pierce top in a few places with skewers. Add Gin to warm syrup and slowely spoon syrup over cake. Leave to cool completely before serving.
Delicious....I found that I would have liked more syrup on the cake - I remember one of my favourite things while on a working holiday in Devon a few years back was going to Mark and Spencers food hall and getting a lemon syrup cake (and my thanks to Rachel who I was working with for introducing me to the delightfully sweet & tart cake).
The Cook's Companion, Stephanie Alexander. Published by Penguin Books 2004.
Next Week ????
Founded: 1882
Professional: 1885
Former Names: 1882-1884 Hotspur Football Club 1884 - Tottenham Hotspur
Club Nickname: Spurs
When researching this team a couple things led me to choose the lemon cake...
1. On one website it mentioned that they have been referred to as a 'lemon' team when things are going badly...(no offense intended) &
2. London is well known for it's Dry Gin & the inclusion of the Gin in the syrup topping provides both a 'hot' element and a London element.
Not to mention I had a lot of lemons at the ready.....This recipe also comes from one of my favourite cookbooks - Stephanie Alexander's "The Cook's Companion". She notes that this recipe is from her friend Angela Clemens & that it is made in minutes in the food processor. Jane Grigson is also mentioned as she has a very similar recipe in her Fruit Book. She adds candied lemon peel to the cake mixture and a tablespoon of gin to the final syrup. I admit that it was both easy and delicious...
Angie's Lemon Cake
Melted Butter
250g Self Raising Flour
Pinch of Salt
1 tsp Baking Powder
grated zest of 1 Lemon
200g Castor Sugar
250g softened Unsalted Butter
4 large Eggs
SYRUP
2/3 cup Castor Sugar
juice of 1 Lemon
1 Tbsp Gin
1. Preheat oven to 160 Degrees Celcius. Line a 24cm springform tin with baking paper. Brush paper and sides of tin well with melted butter.
2. Sift flour, salt and baking powder into a bowl. Pulverise zest and sugar in a food processor, then add softened butter and beat until thick and pale.
3. Add eggs and flour mixture alternatley in 2 batches, pulsing briefly after each edition.
4. Tip mixture into tin, then smooth top and bake for about 1 hour or until a fine skewer inserted comes out clean.
5. To make syrup, dissolve sugar in lemon juice over heat in a non-reactive saucepan. Cool cake for a few minutes in tin, then turn out onto a clean, dry tea towel and peel off paper. Invert onto a serving plate and pierce top in a few places with skewers. Add Gin to warm syrup and slowely spoon syrup over cake. Leave to cool completely before serving.
Delicious....I found that I would have liked more syrup on the cake - I remember one of my favourite things while on a working holiday in Devon a few years back was going to Mark and Spencers food hall and getting a lemon syrup cake (and my thanks to Rachel who I was working with for introducing me to the delightfully sweet & tart cake).
The Cook's Companion, Stephanie Alexander. Published by Penguin Books 2004.
Next Week ????
It began as a Chelsea bun challenge - an opportunity for me to perfect a recipe (and practice baking with yeast...) and introduce home baking in the office via a favourite bun. It also happened that two of my work colleagues follow English Football (Soccer) & were about to become manager and coach 
of the school knockout team - for a bit of fun...
Week 1 - Chelsea Bun - Football Team - Chelsea
Chelsea buns are said to have been invented by the owner of the Chelsea Bun House in London at the end of the 17th Century.
Chelsea Football Team - S.W. London
Founded & Professional: 1905
Club Nickname: The Blues
500g Strong White Flour
1 tsp Salt
60g Butter
1 x 7g sachet of Fast Action Yeast
30g Castor Sugar
about 200ml Tepid Milk
1 large Egg, beaten
Sunflower Oil for greasing
4 Tbsp clear Honey
FILLING
60g Butter
30g Light Muscovado Sugar
60g Sultanas
grated zest of 1 Orange
1 tsp mixed spice
1. Put the flour into a large bowl and stir in the salt. Rub in the butter and yeast. Stir in the sugar. Make a well in the middle, pour in the milk and egg & mix to a soft dough.
2. Oil a large bowl. Knead the dough until smooth and elastic (about 10-15min). Shape into a round and place in the bowl. Cover with oiled cling film and leave in a warm place to rise for 1 - 1 1/2 hours until doubled in size.
3. Make the filling: cream the butter with the muscovado sugar. In another bowl, combine the sultanas, currants, orange zest, and mixed spice.
4. Lightly oil and 18x28cm roasting tin. Turn out the dough onto a lightly floured work surface, and knock back with your fists. Knead for 2 - 3 minutes until smooth.
5. Roll out into a 30cm square and dot with the butter mixture. Fold in half and roll out into a 30 cm square. Sprinkle with fruit mixture then roll up.
6. Cut roll into 12 pieces and arrange cut side up in the roasting tin. Cover with oiled cling film. Leave in a warm place to rise for 30 minutes or until the pieces are close to double in size and touching.
7. Bake in a preheated oven at 220 degrees Celcius for 20-25 minutes until well risen, covering the buns after about 15 minutes with foil to prevent them from browning too much. Transfer to a wire rack.
8. Warm the honey in a small pan and brush over buns to glaze. Pull the buns apart and serve warm.
Recipe from The Complete Everyday Cookbook, Mary Berry Published by Dorling Kindersley 1995
YUM! they went down a treat although I could've risen them a little longer - tricky to know as I made these at the beginning of winter and misjudged the warm spot - and was working with a tight time limit (early in the morning before work). All agreed that they were very tasty....
After some discussion over the Chelsea Buns we decided that a Fantasy Football Baking Challenge would be fun. Choose a Football Team (English Soccer Team) and bake something from the region or significant to the team - also provides a little variety. So Thursday's have become Fantasy Football Baking Challenge Morning Tea...
Next Week: Tottenham Hotspurs
of the school knockout team - for a bit of fun...Week 1 - Chelsea Bun - Football Team - Chelsea
Chelsea buns are said to have been invented by the owner of the Chelsea Bun House in London at the end of the 17th Century.
Chelsea Football Team - S.W. London
Founded & Professional: 1905
Club Nickname: The Blues
500g Strong White Flour
1 tsp Salt
60g Butter
1 x 7g sachet of Fast Action Yeast
30g Castor Sugar
about 200ml Tepid Milk
1 large Egg, beaten
Sunflower Oil for greasing
4 Tbsp clear Honey
FILLING
60g Butter
30g Light Muscovado Sugar
60g Sultanas
grated zest of 1 Orange
1 tsp mixed spice
1. Put the flour into a large bowl and stir in the salt. Rub in the butter and yeast. Stir in the sugar. Make a well in the middle, pour in the milk and egg & mix to a soft dough.
2. Oil a large bowl. Knead the dough until smooth and elastic (about 10-15min). Shape into a round and place in the bowl. Cover with oiled cling film and leave in a warm place to rise for 1 - 1 1/2 hours until doubled in size.
3. Make the filling: cream the butter with the muscovado sugar. In another bowl, combine the sultanas, currants, orange zest, and mixed spice.
4. Lightly oil and 18x28cm roasting tin. Turn out the dough onto a lightly floured work surface, and knock back with your fists. Knead for 2 - 3 minutes until smooth.
5. Roll out into a 30cm square and dot with the butter mixture. Fold in half and roll out into a 30 cm square. Sprinkle with fruit mixture then roll up.
6. Cut roll into 12 pieces and arrange cut side up in the roasting tin. Cover with oiled cling film. Leave in a warm place to rise for 30 minutes or until the pieces are close to double in size and touching.
7. Bake in a preheated oven at 220 degrees Celcius for 20-25 minutes until well risen, covering the buns after about 15 minutes with foil to prevent them from browning too much. Transfer to a wire rack.
8. Warm the honey in a small pan and brush over buns to glaze. Pull the buns apart and serve warm.
Recipe from The Complete Everyday Cookbook, Mary Berry Published by Dorling Kindersley 1995
YUM! they went down a treat although I could've risen them a little longer - tricky to know as I made these at the beginning of winter and misjudged the warm spot - and was working with a tight time limit (early in the morning before work). All agreed that they were very tasty....
After some discussion over the Chelsea Buns we decided that a Fantasy Football Baking Challenge would be fun. Choose a Football Team (English Soccer Team) and bake something from the region or significant to the team - also provides a little variety. So Thursday's have become Fantasy Football Baking Challenge Morning Tea...
Next Week: Tottenham Hotspurs
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