At the request of cleobourne to post these pictures here in pixelhunt...I'm obliged. Maybe she wants to torture more hungry souls *grins*
English Cottage Bread
Recipe (As per requested by Cleobourne too)
(A) Mix till well blended
400g bread flour
100g plain flour
20g milk powder
3 1/2 tsps instant yeast
260 ml cold water
60g butter Topping
Add B to A and knead to form a dough. Then add C and knead again to form elastic dough. Let it ferment for 1 hour. Knead them again and leave for 10/15 minutes. Flatten the dough and then roll them up like you're making a Swiss Roll. Grease the loaf tin. Put the dough in and let it double its size for another hour or so. Using a sharp knife, slash onces lengthwise, place some butter and sprinkle some sugar on top. Bake at 180 degrees C for 30 mins. Remove from tin and leave to cool.
Mixed Fruits Scones
250g plain flour/self-raising flour
1 tbsp baking powder
1/2 tbsp milk powder
1/8 tsp nutmeg powder
pinch of salt
90g raisins/dried mixed fruits
Sieve (A) and mix with (B) till well blended
Add butter and make it into a crumb like consistency. Then add milk and make it into a dough. Add in the raisins till well mixed. If the dough is too sticky...add a little bit more flour.
Let dough rest for 15 mins then roll out to 20mm thickness. Use a round cutter to cut out and put them into a lightly greased baking tray. Brush with egg wash (egg whites with water) and bake at 200 degrees C for 20 mins.
100 g milk
50 g dark chcolate melted in a double boiler
2 egg yolks
1 tbsp cornflour
1 tbsp cocoa powder
3 tsps gelatine
2 egg whites
40g caster sugar
9 inches baked sweet pastry
choc curls (optional)
Bring A to boil. Add in B and mix till well blended. Add in premix C. Mix till well blended and sieve it. Place it over a pan of boiling water and stir constantly. Cook until thickens and remove from heat.
Premix D. Place it over simmering water (double boiler) and cook until gelatine is dissolved. Add it to the above mixture. Mix till well blended. Place it over ice water. Still constantly until it begins to set.
Whisk F until stiff and pour in the mixture. Mix until well combined. Pour it into the baked sweet pastry and smoothen the surface. Leave to cool and set in the fridge.
Place the whipped cream on top when you want to eat it. And now I have to GO crack my fingers *CRACK*