Nutella Brownies

One of our favourite indulgent treats is brownies but what if they could be even better? We decided to combine a normal brownie recipe to incorporate Nutella with incredible results. So here is the recipe for you to enjoy! We also used this opportunity to try out our new Heston Blumenthal Dual Platform Precision Scales which we honestly dont know how we managed without. Being able to weigh two things simultaneously next to each other is genius.

The Ingredients:

200g Silver Spoon® Caster Sugar
120g Butter
2 Eggs
1tsp Nielsen Massey Vanilla Paste or Extract
110g Nutella or similar spread
60g NEILL'S® Plain Flour
60g Cocoa Powder
0.5tsp Baking Powder

Recommended Equipment:
Pyrex Mixing Bowls
Wooden Spoon

Heston Blumenthal Precision Professional Whisk
Heston Blumenthal Dual Platform Precision Scale

How-To:

Preheat oven to 175c.

Melt the butter in a saucepan ensuring it does not burn.

Remove from the heat and pour into a mixing bowl.

Using a whisk beat in one egg at a time until combined.

Continue to beat in the vanilla paste / extract.

Beat in the Nutella and ensure it is well combined in the mixture.

Weigh out the dry ingredients.

Sieve in the flour and baking powder and mix together until well combined and no particles of flour remain visible.

Sieve in the cocoa powder and mix well.

Pour into a well greased baking tin (30 x 20cm or similar is perfect).

Bake in the centre of the oven for 30-35 mins or until a skewer inserted comes out without any uncooked brownie batter.

Allow to cool for 10 mins in the baking tray before turning out onto a wire rack to cool completely.

Allow to completely cool before cutting with a sharp knife.

You can drizzle the brownies with chocolate or eat as they are.

You're Done!

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Rose Water Fruit Cake

We have been working on a recipe for an elegant yet delicious cake perfect for entertaining. This recipe incorporates a deliciously moist fruit cake with the delicate flavour of rosewater. This cake is perfect served on its own with a cup of tea.

The Ingredients:
110g Butter
230g NEILL'S® Self Raising Flour
110g Billingtons® Light Brown Sugar
2 Eggs
3 Tbsp Milk
225g Raisins
1tbsp Nielsen Massey Rose Water
3tbsp Hot Water
4tbsp Billingtons® Demerara Sugar

Recommended Equipment:
Pyrex Mixing Bowls
Wooden Spoon
Heston Blumenthal Orb Digital Scale

The How-To:

Preheat oven to 170c.

Add the raisins to a small bowl and add the hot water and rose water. Toss together and allow to soak as we continue on with the recipe.

Rub the butter into the flour with your hands until it resembles course breadcrumbs.

Rub the light brown sugar into the mix.

Using a sieve drain the raisins and rose water mixture.

Fold in the raisins and ensure evenly distributed throughout the cake batter.

Using a wooden spoon mix in the two eggs and milk.

Pour the cake batter into a lightly greased prepared cake tin. 8-10inch is perfect.

Sprinkle the demerara sugar on top of the cake batter.

Using a piece of baking paper folded lengthways wrap this around the outside of the cake tin. I use a safety pin to fasten it in place as it doesnt melt in the oven. This stops the top of the cake burning before the inside cooks. It also causes the cake to rise more evenly.

Cake on the lower shelf of the oven for around 40 mins or until a skewer inserted comes out clean.

Allow to cool for 10 minutes before turning out to cool completely. This cake slices best when allowed to cool fully. Store in an air tight container. 

You're Done!

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Rock Cakes

This is a very traditional British recipe for Rock Cakes. Absolutely delicious with a cup of tea or coffee. These are also sometimes buttered before serving. These are so simple to make and a brilliant recipe to make along with your kids. Its a brilliant hands on recipe with delicious results.

The Ingredients:

440g NEILL'S®Plain Flour
170g Billingtons® Light Brown Sugar
240g Butter
180g Raisins
2 Egg
3tbsp Milk
3 tsp Baking Powder

4tbsp Billingtons® Demerara Sugar

Recommended Equipment:
Pyrex Mixing Bowls

Wooden Spoon

The Ingredients:

Preheat oven to 190c.

Sieve the flour and baking powder together.

Add the butter and use your fingers to rub the butter into the flour. Do this for a few minutes until it resembles breadcrumbs.

Mix the raisins into the brown sugar and then pour this into the flour mixture ensuring the raisins are well combined.

In a small bowl beat the egg and milk together and then pour this into the mixture.

Mix well until the mixture forms a moist dough.

Spoon large dollops of this mixture onto a baking sheet (you will be able to make about 12 with this recipe)

Sprinkle with demerara sugar (or more light brown if you don't have demerara)

Bake in the centre of the oven for 20 mins

Remove and allow to cool on a wire cooling rack.

Enjoy with a cup of tea.

You're Done!

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