Saturday, 22 September 2012

Baked Rice Pudding

Rice Pudding is a very traditional dessert in Britain. It is believed that the recipe first appeared in Britain around the Tudor period. There are many different varieties of rice pudding some with dried fruit and some with spices. We've written up a recipe for Baked Rice Pudding which has been passed down through our family. A delicious dessert served hot or cold. Also delicious with some jam or simply sprinkled with cinnamon.


The Ingredients:
100ml Full Fat Milk
100g Pudding Rice
25g Caster Sugar
25g Dark Brown Sugar
25g Butter
1tsp Vanilla Extract

The How-To:
This really couldn't be much simpler.
Preheat the oven to 150c
Grease a 10 x 5 inch (or similar size) oven dish.
Heat the milk in a saucepan until almost boiling.
Remove from the heat and stir in the caster sugar, dark brown sugar and vanilla.
Stir in the melted butter.
Stir in the rice.
Pour the mixture into the oven dish and spread around ensuring the rice is spread evenly over the bottom of the dish.
Bake on the bottom shelf of the oven for 2 hours. You can stir the rice pudding once or twice throughout cooking to stop a thick skin forming.
Remove from the oven and enjoy.

You're Done! -->

Sunday, 9 September 2012

Retro Baking


With retro baking coming back into style you may find yourself looking for your mums old baking tools and equipment sooner than you think! People are even beginning to favour vintage recipe books for their baking inspiration.


At BakingBar, as much as we love new innovation and products developed to make our lives that little bit easier; we do prefer the look of some retro kitchen accessories compared to their modern counterparts. Take for example these beautiful retro kitchen scales from DotComGiftShop. Would you not rather have these on your kitchen worktop in pride of place rather than a flat, rather dull LCD screened set of scales? Vintage kitchen accessories were designed with to be just as part of the kitchen decoration as they were utilitarian.

These scales from DotComGiftShop not only deliver in retro beauty and design but also accuracy and functionality for the busy baker. A fabulous gift idea for an enthusiastic baker.

We may not be prepared to go back to hand whisking our ingredients together but we do love some of the vintage baking products coming back on the market.


To get you in the retro mood we have got a fantastic recipe for Jam Biscuits

The Ingredients:
290g NEILL'S® Plain Flour
150g Caster Sugar
230g Butter
1 Egg Yolk
0.5tsp Salt
1tsp Strawberry Flavouring
100g Desiccated Coconut
~50g Strawberry Jam

The How-To:
Preheat oven to 180c
Cream the butter and sugar together until smooth.
Beat in the egg yolk and continue to mix until well combined.
Beat in the strawberry flavouring.
In a separate bowl sieve the flour and salt together. Mix in the coconut.
Add the dry mix to the wet mix and stir until all ingredients are combined and forms a stiff dough.
Take 1tbsp of the dough, roll between your hands to form a ball. Place on a baking tray and press down slightly.
Use the end of a spoon to make a dent in the centre of the dough.
Using a piping bag filled with jam fill the dent being careful not to overfill, as it will bubble over during cooking.
Bake in the centre of the oven for 15 mins.
Remove and allow to cool for at least 10 mins as the jam will be very hot!

You’re Done!

Saturday, 8 September 2012

Lemon Yoghurt Cake

This cake recipe is designed for a bundt cake tin but if you don't have one it can be made in two cake tins. This is a super moist lemon cake made with yoghurt which will have your mouth watering.



The Ingredients:
440g NEILL'S® Plain Flour
6 Eggs
400g Caster Sugar
260g Butter
260g Natural Yoghurt
3tsp Lemon Zest
2tbsp Fresh Lemon Juice
1tsp Bicarbonate Soda
0.25tsp Salt

The How-To:
Preheat oven to 170c
Cream the butter and 300g of the sugar together until smooth.
Separate the eggs. Add only the yolks to the butter/sugar mixture. Leave the egg whites to the side for later.
Beat in the lemon zest and lemon juice.
Set this cake batter mixture aside.
Take the egg whites and beat into soft peaks, add the remaining 100g of sugar and continue to beat until stiff peaks form.
In a large bowl sieve the flour, bicarbonate soda and salt.
Fold this into the cake batter mixture being careful not to stir too much.
Fold in the yoghurt.
Now fold in the egg whites also being careful not to knock the air out of them too much, this is what will make your cake light and fluffy.
Pour the mixture into a prepared bundt tin or two cake tins.
Bake the bunt cake for 55 mins or until a skewer inserted comes out clean.
Let cool for 10-15 mins before turning out to cool completely.

It is optional to drizzle this cake with a mixture of 1tsp lemon juice and 1tsp water mixed with enough icing sugar to make thin icing. Drizzle this over the warm cake.

You're Done!

Saturday, 1 September 2012

Pizza


A few days ago BakingBar went a bit Italian in the kitchen and made pizza. We received hundreds of requests to post the recipe for the delicious pizza which we made. So here it is, and it really couldn’t be much simpler. You’ll never want frozen store bought pizza again once you start making your own!

The most hassle of making pizza yourself is making the pizza dough base, but the secret is it really isn’t that much hassle at all.



The Ingredients:
350ml Luke Warm Water
2.25tsp Active Yeast
0.5tsp Dark Brown Sugar
1tsp Salt
2tbsp Olive Oil
425g NEILL'S® Plain Flour

Suggested Toppings:
Tomato Puree
Cheddar Cheese
Fresh Mozzarella
Peperoni
Roasted Peppers and Onions
Herbs
Chilli Flakes
Garlic / Onion Powder

The How-To:
In a bowl mix the yeast, sugar and water together. Mix well with a spoon to ensure the yeast is well mixed in. Allow this to sit for 10 mins for the yeast to activate. You’ll know as it will go creamy.
After the 10 mins stir in the salt and oil.
Mix in three quarters of the flour and mix well until the mixture comes together in a dough. It will be quite sticky so don’t worry.
Turn it out onto a well-floured surface and knead in the rest of the flour. The trick is to keep your hands well-floured to stop the dough sticking to them. Knead the dough for 10 mins.
Well oil a large bowl and place the dough in it. Cover with a clean cloth and put in a warm draught free area. Leave it for 1 hour.
The dough will approximately double in size.
Turn the dough out onto a floured surface and punch it down. Allow to rest for 5 mins before cutting in half. Each half will make one pizza base. Place one back into the bowl to use later.
Form the dough into a tight round ball.
Flour a piece of baking paper, this is one of the easiest methods to transfer the base to the pizza pan once its ready to bake.
Place the ball of pizza dough on the floured baking paper, start flattening it with your hand and pressing it out using your fingers. It really isn’t necessary to throw the pizza like you see in pizzerias if you can’t. This makes it ultra-thin. But you can still make a fantastic pizza by just pressing it down and stretching it out. Top tip here is not to wear any rings or jewellery as you risk tearing a hole in the dough.
Pampered Chef Pizza Stone
To make a truly fantastic pizza you’ll want to buy a pizza stone. One we highly recommend is from The Pampered Chef and can be purchased here from the UK (or here from the US).  The stone makes the base so much more crispy and delicious. If you don’t have one you can simply use a baking tray but we highly recommend you eventually investing in a pizza stone, they aren’t expensive and last for years.
Pre-heat the oven to 220c and if using a pizza stone place this in the oven now for 10 mins to pre-heat it too.
Now you can start creating the pizza. The traditional pizza sauce is tomato puree mixed with a teaspoon of herbs and sometimes garlic if you wish. Spread this on the base leaving about an inch around the edge so a crust forms. If you prefer a smaller crust then spread the sauce further to the edge.
Start adding whatever toppings you wish on top of the pizza sauce. We have made some suggestions above. You can completely add whatever you wish. Experiment, you might find you like something you never thought you would.
Once you have finished decorating the pizza, gently and slowly slide it from the baking paper onto the pizza stone / baking tray. If using a pizza stone be careful not to dough the stone as it will be very hot.
Bake in the bottom shelf of the oven for 15-20 mins. Keep an eye on it so it doesn’t start to burn as all ovens vary slightly.

You’re Done! Enjoy your pizza!