How To make Warm 'N Spicy Apple Roly Poly

The Jam Roly Poly Test (with special guest Claire Burgess)

A recipe for Jam Roly Poly gets a few mentions in my new book THE CROW FOLK and I wanted to offer the recipe to subscribers to my newsletter. I spoke to baker and Youtuber Claire Burgess who said that a Jam Roly Poly from 1940 would be very different to a modern one. So which one is best? There's only one way to find out... make both! Claire takes you through the recipes step-by-step and the whole family has a taste-off at the end. Sit back and enjoy!
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How to Make Saffron Buns - The Victorian Way

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Mrs Crocombe is making Saffron Buns for Easter. Saffron is a very expensive ingredient, grown in both the South West and near Walden (hence the name, Saffron Walden). They are a lovely treat and guaranteed to bring a bit of colour to any Easter table.

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The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK.

INGREDIENTS
Makes 10-12 buns

Flour - 250g / 9 oz / 2 cups
Sugar – 55g / 2 oz / 1/3 cup
Salt – a pinch
Yeast – 4g dried or 10g fresh
Milk – 90 ml / 3floz / ½ cup, slightly warmed
Eggs – 1 egg, lightly beaten
Currants – 55g
Spices/Cinnamon, cloves and mace – a pinch of each
Lemon – the zest of ½ lemon
Caraway seeds - (optional) ¼ tsp
Butter – 30g / 1 oz/ ¼ stick
Lard – 30g / 1 oz/ 1 tbsp
Saffron – pinch, soaked for 2 hours in 2 tsp warm milk

To glaze:
1 egg
Pinch of salt
1 tbsp milk

METHOD
First, make a basic bread dough. Combine the flour, sugar, salt, egg and yeast together with enough milk to make a soft, but not sticky dough. Knead for 15-20 minutes and set aside in a warm place, covered with oiled plastic wrap or in a bowl with a cloth over until it has doubled in size (roughly 2-3 hours).

Once the dough has risen, remove it and flatten it out slightly. Soak the saffron in the warm milk to get most of the colour out. You can then add add your other ingredients. Put the spices, lemon zest, lard, saffron in its milk (which should now be yellow) and currants in the middle, fold it up, and knead again, folding and squeezing so that the new ingredients are well-incorporated (NB: these days you can also just put everything in a food mixer armed with a dough hook!). Cover again, and leave to double in size once more.

Once the dough has risen, lightly grease two baking sheets and shape your dough into 12 equal buns. Round them off and leave in a covered bowl for 20 minutes to double in size once again.

Whilst waiting, create a glaze with an egg, a pinch of salt, and 1 tbsp of milk. When ready, brush over each bun. Then, bake in the oven at 180c / 350F for 15-20 minutes until each bun is golden brown. Serve on their own, or slathered with butter!

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One Mother used to make...

Looking for a pudding to make on a cold rainy day? Then this could well be what you are looking for…



Sunday dinner in our home was always followed by a hot pudding; usually smothered with custard. This was one of my favourites as I was always hungry and this delightful pudding would be guaranteed to fill us up. The apples have spice added to pimp up the flavour and raisins add another texture to this beautiful apple dish...



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Ingredients:
For the Suet Pastry: For the Apple Filling:
250g self-raising flour 500g apples
125g shredded suet 1 tsp ground cinnamon
A little salt 2 tbsp brown sugar
150ml milk 100g raisins
1 tbsp butter
Juice of 1 lemon

A little butter & demerara sugar to line the bowl

Method:

For the Apple Filling:
1) Peel, slice and core 500g apples
2) Combine with 1tsp ground cinnamon, 2 tbsp brown sugar, 1 tbsp butter and 100g raisins
3) Add the juice of 1 lemon and mix

To make the Suet Pastry:
4) Pop the 250g self-raising flour, 125g shredded suet and a little salt into a bowl and mix
5) Add the 150g milk and combine
6) Turn out onto a floured board and roll into a circle
7) Cut out ¼ (this is for the lid)
8) Butter and sugar a heat proof bowl and line with ¾ of the pastry
Fill with the apple mixture
9) Shape the final ¼ of pastry to fit as a lid. Use a little water or milk on the edges to seal
10) Cover with greaseproof paper and tie securely with string; Make a handle with the string to
help remove from the boiling water safely
11) Pop an upside down saucer into a saucepan, place the pudding on top and add enough boiling water
to come ½ way up the bowl
12) Cover loosely with a lid and leave to cook for 2 hours, topping up the boiling water as needed.
13) Do not let the pan boil dry
14) Serve with hot custard


Music:
Cherokkee Shuffle by Nat Keefe and Hot Buttered Rum

Nat Keefe on YouTube:

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Bacon and Onion Steamed Suet Pudding

Hands up if you can remember your Mum or Nan making this for you at home? I know that I certainly can.

This is an old fashioned favourite of mine which my Nan would cook for me when I was young. So simple to make and so tasty.

Every ingredient is cheap and easy to come by. Preparation takes few minutes and the cooking takes a few hours, so why not make it, relax with friends and family whilst it is cooking and serve up this old school treat with your loved ones?

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Apple Pie Pancake Recipe | Healthy | Gluten Free | Vegan | Breakfast | Brunch | Fruit | Low Fat

Make super healthy apple pie pancakes using easy breakfast recipe.

These apple slices dipped in pancake batter contain no eggs and can easily be made gluten free.

Apple pie pancake recipe (makes 4 pancakes)
Ingredients:
- 1 apple
- 100g mashed banana
- 50g self-raising flour (gluten free if required)
- A squeeze of lemon juice (fresh or concentrated)
- 1/2 tsp baking powder
- 100ml any milk (such as almond if vegan)
- 1 tsp ground cinnamon
- (optional extras - 1 tbsp sultanas or crushed pecans)

Method:
1. Chop the banana into chunks and microwave for 1 minute until mushy. Overripe banana works best as it is naturally sweeter.
2. Cut the apple crosswise into thin slices and remove the core and pips with a sharp knife. You can leave the apple skin on. Cut into five slices. If you want yours to look extra fancy, use a apple corer to make rings.
3. Put all of the other ingredients into a bowl and mix until smooth.
4. Spray some low-fat cooking oil or coconut oil into a pan and dip each apple into the batter until all the batter is used up. If you have any excess batter, just pour a bit on top of each pancake in the pan.
5. Fry the pancakes on each side for a minute or so until they are golden.
6. Serve warm as they are or with low-fat yogurt and a drizzle of maple syrup.

Copyright © 2020 cakeontherun. All rights reserved.

No part of this video (including written recipe) may be reproduced or transmitted in any form or by any means without the written permission of the copyright holder.

I didn't FART you DID!

Homemade Hot tub! Who made those bubbles? #shorts #viralshorts


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