Hot Cross Bun Recipe

Last week the lovely team at the Good Housekeeping Institute invited me down to their new cookery school in Soho to learn a few Easter recipes. 

Aimed at both beginners and experienced cooks, the one day courses range from mastering macaroons to improving your knife skills.

I found the team put me instantly at ease, which helped when you don't have a first clue when it comes to baking.

Here's their recipe for Hot Cross Buns, which unbelievably I re-tried at home over the weekend with the same results!

Hands-on time 1hr, plus proving. Cooking time 18min. Makes 12

Ingredients: 

300g (11oz) strong white bread flour, plus extra to dust
1tsp mixed spice
25g (1oz) cold unsalted butter, cut into cubes, plus extra to grease
50g (2oz) caster sugar
Finely grated zest of 1⁄2 lemon
1 x 7g sachet fast- action dried yeast
170ml (6fl oz) semi-skimmed milk, plus a dash more if needed
1 medium egg
 75g (3oz) sultanas or mixed fruit for the cross topping
1tbsp plain flour
1tbsp golden syrup, to glaze     

Put the strong flour, mixed spice, butter and 1⁄2tsp salt into a food processor, and rub the butter into the flour mixture using your fingers.

Add the sugar, lemon zest and yeast and stir to combine.

Empty the mixture into a large bowl and make a well in the centre. Gently heat the milk until it’s just warm, then add the milk and egg to the flour bowl and stir quickly to make a soft dough. If the mixture feels too dry, you can add a little more cold milk.

Dust a work surface with flour, then knead the dough for 5min or until elastic. Transfer dough to a large, lightly greased bowl, cover with clingfilm, and leave in a warm place to rise for 1hr.


Transfer the dough to a work surface and knead in the sultanas (you may need to flour the work surface again).

Return the dough to the bowl, cover with clingfilm and leave to rise for 30min.

Lightly grease a baking sheet with butter. Turn the dough out on to a floured work surface and divide into 12 equal pieces. Shape each into a ball, then flatten slightly.

Arrange the balls on the baking sheet, spacing them a little apart. Cover with a clean tea towel and leave to rise for 45min.

Preheat the oven to 220°C (200°C fan) mark 7.

To make the cross topping, put the flour into a small bowl and mix in just enough cold water to give it a smooth, pipeable consistency (about 2tbsp). Put the flour mixture into a piping bag (no need for a nozzle), snip off the tip and, working quickly, pipe a cross on top of each bun.

Bake the buns for 15-18min, or until golden and risen. As soon as they come out of the oven, brush with golden syrup. Then allow to cool completely on a wire rack – or eat warm with lashings of butter.

Earl Grey Tea Bread and Butter Pudding

Created by Simon Rimmer especially for the One Brand (for more information, please click here).

Ingredients:

1 x One Clever Loaf (white bread)

75g butter

6 One Good Egg yolks

2 whole One Good Egg

150g sugar

Vanilla pod

250ml full fat milk

250ml double cream

100ml strong earl grey tea

25g each sultanas and raisins

100g prunes, soaked in brandy

demarera sugar for layers

100ml double cream

100g soft dark brown sugar

100g butter

Method:

Whisk the eggs and sugar until light peaks form. Bring the tea, milk and cream to a simmer with the vanilla and then sieve onto the eggs and whisk until a custard constancy. 

Butter the bread and layer up in a (9” x 4” x 2”) ovenproof dish, with the fruit and sugar. Make sure you don’t put any fruit on the top layer however. 

Pour on the custard. If poss leave for 20 mins to infuse, sprinkle with lots of sugar then cook at 180c for 30 mins. 

For the sauce simply bring the sugar, butter and cream to boil, then remove. 

To serve dollop a big load of pudd, drizzle some sauce and top with a quenelle of mascarpone. 

A Vegan's Nightmare

I stumbled discovered this painting on Ugallery whilst looking for inspiration for interior design ideas for my potential new flat. 

This masterpiece is named 'A Vegans Nightmare' (2005) and is an acrylic painting on stretched canvas. 

The artists Jack Newman stated 

'It was difficult to work on this painting on an empty stomach. This was an actual sandwich meant for one person. I wanted to capture everything, down to the seeds in the rye bread and the slice of pickle'. 

I love the detail of this piece and could imagine it hanging above my breakfast bar, tantalising me to cook bacon sandwiches every morning; but at $7000 I don't see it appearing in my flat any time soon.