Countryside Recipes

Lemon Drizzel Cake

Ingredients

• 6oz caster sugar
• 6oz butter softened
• 4 tbsp milk
• 2 eggs

• 6oz self raising flour sieved
• Grated zest and juice of 1 unwaxed lemon
• 1 tbsp icing sugar

Method

1. Cream the butter and sugar together until light in colour and fluffy.
2. Gradually beat in the eggs and milk.
3. Fold the flour into the mixture with the grated lemon zest.
4. Spoon the mixture into a greased and lined 32oz loaf tin.
5. Bake at 180C (fan oven 160C) for 50-65 minutes until the cake is golden brown and firm, to the touch.
6. Mix the lemon juice and icing sugar together and pour over the cake as soon as it is removed from the oven.
7. Allow the glaze to set before removing the cake from the tin.
8. Set on a wire rack to cool completely.

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Ingredients

• 8oz Plain Flour
• 2oz Sugar
• ½ tsp Salt
• 2 Egg Yolks, beaten
• 4oz softened butter

• 2 Large F.eggs
• 5oz Ground Almonds
• 6 Lemons
• 3 ½ oz Caster Sugar
• 3 ½ fl. oz Whipping Cream
• 6 ½ oz Granulated Sugar

Method

1. For the pastry:
2. Mix the plain flour, sugar, salt and 2 beaten egg yolks to a sandy consistency
3. beat in the softened butter to make a dough;
4. chill for 1 hour then roll out and line a tart tin of approx. "8"-"9" (22cm) diameter
   

1. For the filling:
2. Beat together the large fresh eggs, ground almonds, caster sugar and whipping cream
3. grate in the rind of 4 lemons and add the juice of two (leaving two untouched lemons and two without their rind)
4. Put the filling into the pastry case and bake at 180-19OC (350-375F or gas mark 4-5) for about 25 minutes until nicely cooked and browned
5. Slice the two untouched lemons thinly, discarding the pips.
6. Put the slices into a pan, cover with water and simmer gently until the peel softens.
7. Now remove the pith from the other two lemons and also slice thinly, adding these into the pan and continue cooking
8. Drain the slices
9. Make a syrup by dissolving the granulated sugar in 3 ½ f1 oz (100ml) water in a shallow pan;
10. when the liquid is clear, bring to boiling point, then simmer gently for 2- 3 minutes;
11. slip in the lemon slices and cook for 15 minutes until candied.
12. Arrange the slices on the tart (those with peel on the outside edge)
13. the syrup should be thick but, if not, boil down and then brush on a glaze of the lemon slices

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Ingredients

• 7oz Plain flour
• Pinch of salt
• 2oz castor sugar + some for dusting

• 2oz ground almonds
• 9oz unsalted butter

Method

1. Preheat oven to 150C.
2. Sift flour and salt into bowl and mix.
3. Add ground almonds and castor sugar and mix well.
4. Rub in butter to mix and gently work until it forms a ball.
5. Knead and then roll out to a round, a little smaller than a 10in fluted loose bottom tin.
6. Place mix into tin and press out into flutes.
7. Bake in centre of oven for 30-35mins until lightly browned.
8. Remove, dust with caster sugar and allow to cool in tin.

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Ingredients

• 3oz clear runny honey
• 1 level tsp ground ginger
• 1 level tsp ground cinnamon
• Quarter level tsp ground cloves
• 8oz plain flour
• 3oz golden caster sugar
• 4oz butter, at room temperature
• 8 pieces Crystallised Ginger - to decorate

• Finely grated zest of 1 small orange
• Finely grated zest of 1 small lemon
• 1 large egg, beaten
• 1 level tsp bicarbonate of soda
• 2oz candied peel, finely chopped
• 6oz icing sugar
• 1 tbsp lemon juice

Method

1. Preheat oven to 160C.
2. Place 3oz of honey into a cup or small basin (weigh basin and add honey).
3. Place the basin into a saucepan containing barely simmering water and warm the honey.
4. Sift the spices and flour into a large mixing bowl
5. Add the sugar and the orange and lemon zest.
6. Add the butter in small pieces.
7. Rub butter lightly into the flour, using your fingertips, until the mixture becomes crumbly.
8. Lightly mix in the beaten egg and the warm honey using a large fork.
9. In a small basin mix the bicarbonate of soda with 3 tbsp of cold water, stir until dissolved.
10. Add the basin mix to the cake mixture and beat, quite hard, until smooth and soft.
11. Stir in the mixed peel and spoon the mixture into a greased lined 8in round tin
12. Place tin and contents just above centre of oven.
13. Bake for about 50 minutes or until well risen and springy to the touch
14. Cool for ten minutes and then turn out onto wire rack to go cold.
15. Meanwhile sift icing sugar into a bowl and add 2 tbsp hot water and the lemon juice.
16. Mix to a thin consistency that will coat the back of a spoon (add water to thin if necessary).
17. Place large plate under wire rack and cake.
18. Pour icing all over cake allowing to run down sides.
19. Decorate the top with the ginger.
20. Can be stored in an airtight tin.

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Ingredients

• 6oz soft margarine
• 6oz caster sugar
• 3oz sultanas
• 3oz seedless raisins
• 3oz glace cherries (chopped)

• 12oz self raising flour
• Pinch of salt
• 1 level tsp mixed spice
• 3 tbsp milk
• 3 eggs

Method

1. Preheat oven to 180C.
2. Grease an 8" round cake tin and line with lining paper.
3. Mix the margarine and all dry ingredients in a bowl and add the milk and eggs.
4. Beat with a wooden spoon until well mixed.
5. Turn into the prepared tin and level the top.
6. Bake in the centre of the oven for about 1and a half hours.
7. Leave to cool in tin for 15 minutes before turning on to a wire rack.

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Ingredients

• 4 tbsp coffee essence
• 10oz butter, softened
• 6oz caster sugar
• 3 medium eggs

• 6oz self raising flour
• 3 and a half oz walnuts, ground
• 6 - 8 walnut halves
• 8oz icing sugar + some for dusting

Method

1. Preheat oven to 180C.
2. Grease, base line and flour two 7" round cake tins.
3. Place the flour, 6oz butter, sugar, eggs, ground walnuts and half the coffee essence into a bowl.
4. Beat with a wooden spoon until smooth.
5. Divide between the two 7in round sandwich tins and spread out to level the surface.
6. Bake in the centre of the oven for 25-30 minutes or until the cakes are firm to the touch in the centre and spring back when lightly pressed.
7. Remove from the oven and leave to cool completely.
8. Beat together the remaining butter, coffee essence and the icing sugar until smooth.
9. If the mixture is still very thick add 1 tbsp boiling water.
10. Fill a large piping bag with the mixture.
11. Using a star-shape piping tube, pipe 6 or 8 swirls on the top of one of the halves of cake
12. Use the rest of the filling to sandwich the two layers together.
13. Place a walnut half on top of each swirl of filling.
14. Dust with a little icing sugar before serving.

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Ingredients

• 9oz softened butter
• 2oz icing sugar sieved

• 9oz plain flour sieved
• A little raspberry jam or red currant jelly

Method

1. Cream the butter with the icing sugar until it is very soft - this is important otherwise the mixture will prove difficult to pipe.
2. Gradually work in the flour.
3. Transfer the mixture to a piping bag fitted with a large star nozzle.
4. Pipe the mixture into paper cases using a circular motion to give a swirl effect and a slight hollow in the middle.
5. Put aside to rest for an hour to allow the cakes to become firm.
6. Bake in the oven at 175C (160C fan oven) for approximately 10-15 minutes or until a light golden colour.
7. When cold, dredge with sifted icing sugar.
8. Pipe a bead of jam or jelly in the centre of each cake.

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Ingredients

• 4oz soft margarine
• 4oz caster sugar
• 2 large eggs
• 2oz ground rice
• 4oz self raising flour

• Half tsp baking powder
• A few drops red food colouring
• Three-quarter tablespoons apricot jam
• 8oz bought almond paste

Method

1. Pre-heat oven to 120C.
2. Grease and base line a 7ins shallow cake tin with greased greaseproof paper.
3. make a wall down the centre of the tin with a double layer of greaseproof to form two compartments.
4. In a large bowl mix the margarine, sugar, eggs, ground rice, flour, baking powder and almond essence until smooth.
5. Spoon one half of the mixture into one half of the prepared tin smoothing as neat as possible.
6. Add a few drops of red food colouring to the remaining mixture to turn it deep pink.
7. Spoon coloured mixture into the other half of the tin and smooth the surface.
8. Bake in the pre-heated oven for about 35-40 minutes until the cake is well risen and springy to the touch.
9. Turn out onto a wire rack covered with a double layer of kitchen paper and leave to cool.
10. Trim the edges of the cake and cut into four equal strips down the length of the colours.
11. Gently heat the apricot jam in a small pan and then sieve the jam.
12. Stick the strips of cake together placing one plain piece next to one coloured piece and vice-verse to get a chequered effect.
13. You may have to trim the cake again.
14. Brush the top of assembled cake with apricot jam.
15. Roll out the almond paste into an oblong, the length and width of the cake.
16. Invert the cake onto the almond paste and brush the remaining three sides with apricot jam.
17. Press the almond paste neatly around the cake arranging the join in one bottom corner.
18. Score the top with a diamond pattern and crimp the edges to decorate.

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Ingredients

• 1 leek, trimmed and thinly sliced
• 1 potato, peeled and thinly sliced
• Half oz butter
• 1 tbsp vegetable oil
• salt and pepper

• 2oz mature cheddar cheese, grated
• 12oz shortcrust pastry (Use own recipe)
• 1 egg, beaten
• 1 tsp dijon mustard
• 2 small sprigs thyme, leaves only

Method

1. Fry the leeks and potatoes in the butter and oil for three minutes.
2. Add 3 tbsp water, cover and cook for five minutes.
3. Season and stir in the cheese, thyme and mustard.
4. Cool slightly.
5. Pre-heat the oven to 220C (200C fan).
6. Roll out the pastry to the thickness of a 1 Pound coin.
7. Using a round cutter, cut out eight 5in circles.
8. Spoon an eighth of the leek mixture into the centre of each.
9. Brush a little egg around the edge of half of each circle.
10. Fold the pastry around the filling in a pastie shape and crimp the edge between your finger and thumb.
11. Brush with the egg and place on a baking tray.
12. Bake for 20 minutes until golden.

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Ingredients

• 4 large eggs
• 4oz caster sugar, plus extra for sprinkling

• 4oz self raising flour
• 4 teaspoons raspberry jam

Method

1. Lightly butter a 9in x 13in swiss roll tin, line with baking parchment and lightly butter.
2. Pre-heat the oven to 220C (200C fan).
3. Put the eggs and sugar into a large bowl.
4. Whisk together with an electric mixer at high speed until the mixture is pale and thick enough to leave a trail when the whisk is lifted out.
5. Sift the flour into the egg mixture and fold in gently but thoroughly.
6. Turn the mixture into the prepared tin and tilt to spread the mixture evenly, particularly into the corners.
7. Bake in oven for 10 minutes or until the sponge is golden and starting to shrink away from the side of the tin.
8. Invert the sponge on to a large piece of baking parchment which has been liberally sprinkled with caster sugar.
9. Peel off the lining paper and trim the edges of the sponge with a sham knife.
10. Roll up the sponge and the baking parchment together, from one of the short ends.
11. Leave to stand for 2-3 minutes.
12. Unroll the sponge and remove the baking parchment.
13. Spread the sponge with warmed jam and roll up again.
14. Wrap tightly in baking parchment and leave to cool.
15. Unwrap, dust with caster sugar.

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Ingredients

• 1 tbsp caster sugar
• 2 tsp salt
• 24oz strong wholemeal flour, plus extra for dusting
• 1oz butter or margarine
• Half oz sachet fast-action dried yeast

• Half pint (450ml) lukewarm water
• sunflower oil for greasing
• milk for glazing
• cracked wheat for sprinkling

Method

1. In a mixing bowl rub in the butter and flour with the fingertips.
2. stir in the sugar, salt and yeast.
3. Make a well in the middle and add enough water to mix to a soft, quite sticky, dough.
4. Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
5. Place the dough in a lightly oiled large bowl and cover with oiled cling film.
6. Leave to rise in a warm place for 1-2 hours or until the dough has doubled in size.
7. Turn out the dough on to a lightly floured surface and knock back with your fists.
8. Knead for 2-3 minutes until smooth.
9. Shape the dough into a round and put it into a lightly oiled 8in cake tin.
10. Flatten with your hand, then mark into eight wedges with a knife.
11. Cover loosely with oiled cling film and leave to rise in a warm place for 1-2 hours or until doubled in size.
12. Pre-heat the oven to 230C.
13. Brush the loaf with milk and sprinkle with cracked wheat.
14. Bake in oven at 230C for 20-25 minutes.
15. Tap the base to see if the loaf is cooked - it should sound hollow.
16. Leave to cool on a wire rack.

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Ingredients

• 4oz glace cherries- quartered
• 6oz dark brown sugar
• 4oz sultanas
• 4oz raisins
• 4oz currants

• 1 egg
• 3 tbsp whisky
• 300m1 (10fl oz) hot or cold tea
• l0oz self raising flour

Method

1. If time is short, use hot tea to soak the dried fruit, cherries and sugar for two hours.
2. otherwise leave the fruit etc. overnight soaking in cold tea.
3. Add the flour, then the egg and beat with a wooden spoon until thoroughly mixed.
4. Pour the mixture into a 32oz loaf tin which has been greased and lined
5. Bake for approx. 90 mins (check after 75 mins) at 180C until a skewer inserted into the centre comes out clean.
6. While still in the tin, prick the top ot the loaf with a skewer and drizzle the whisky over the hot loaf.
7. Allow to cool for five minutes or so, then remove and cool on a wire rack.

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Ingredients

• 1 Lb Cooking Apples (Peeled & Cored)
• l Lb Onions
• 1 Lb Dates (or mixture of rasins & sultanas)
• 1 Lb Demerara sugar

• 1 tsp Salt
• Half pint Vinegar
• 1 tsp Dry Mustard
• 2 tsp Curry Power

Method

1. Blend apples and fruit & pulse until required texture.
2. Place in a large bowl, stir in sugar, salt & mustard.
3. Cover and leave to stand overnight.
4. Next day, sprinkle curry powder and mix well. (taste and add more curry powder if preferred.)
5. Put in to jars and leave at least 1 month before using.

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Ingredients

• 4oz soft brown sugar
• 150 ml (quarter pint) vegetable oil
• 4oz plain wholemeal flour
• half tsp bicarbonate of soda
• half tsp ground ginger
• 6oz carrot, grated
• 2oz sultanas

• 2 eggs
• 3oz self-raising flour
• 2 tsp baking powder
• 1 tsp mixed spice
• 1 tsp grated nutmeg
• 1 dessert apple, peeled, cored and grated
• 2 tbsp apple juice

Method

1. Heat the oven to 180 degrees C.
2. Beat together the sugar and eggs until creamy and frothy.
3. Gradually beat in the oil.
4. Mix together the flours, baking powder, bicarbonate of soda and the spices.
5. Stir in the egg mixture with the carrot, apple and sultanas.
6. Add the apple juice to give the consistency of a thick batter.
7. Pour into a greased and base-lined 18cm (7 inch) square tin.
8. Bake in the oven for 50-60 minutes or until firm and risen; cool on a wire rack.

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Ingredients

• 4oz butter / margerine
• 6oz soft brown sugar
• 2 eggs
• 2oz chopped walnuts

• 3oz self-raising flour
• quarter tsp baking powder
• 1 and a half oz cocoa powder

Method

1. Place all ingredients, except nuts, in a mixer bowl.
2. Beat until well mixed.
3. Place in a lined and greased 7in square cake tin.
4. Bake in a moderate oven at 180 degrees C 40 - 50 mins.
5. Turn out and cool on a wire tray.
6. Dredge with icing sugar and cut into nine squares.
7. Place walnut half on each square

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Ingredients

• 2 tbsp cocoa powder
• 7.5oz plainflour
• 5.5oz cold unsalted butter
• 2.75oz icing sugar
• pinch of salt
• 1 egg yolk
• Greaseproof paper
• Ceramic Baking Beans

• 4.5oz butter, softened
• 3.5oz soft dark·brown sugar
• 2 large eggs
• 4.5oz ground hazelnuts or almonds
• 6.5oz dark chocolate
• 4 good flavoured ripe pears
• 3 tsp caster sugar

Method

1. Place a small glass of cold water in the fridge.
2. Cube the butter and put the cocoa powder, flour and butter into a processor.
3. Churn until the mixture resembles breadcrumbs.
4. Add the sugar and salt and churn again.
5. Now add the egg yolk and process again - the mixture should come together in a ball.
6. If not use a little chilled water.
7. Wrap in cling film and put in the fridge for about 40 minutes.
8. Roll out the pastry on a surface dusted lightly with icing sugar
9. use the pastry to line a 10in loose-bottomed flan tin.
10. Put it in the freezer for 20 minutes to firm up and help stop the pastry shrinking during cooking.
11. Put crumpled greaseproof paper into the tin and fill with Ceramic Baking Beans.
12. Put in an oven preheated to 200°C and bake for 15 minutes.
13. Remove and leave to cool.
14. Turn down the oven to 180°C.

1. Beat the butter and brown sugar until soft.
2. Gradually add the eggs.
3. Stir in the hazelnuts.
4. Break-up and melt the chocolate in a bowl set over a pan of simmering water.
5. When it has cooled a little, stir into the egg and nut mixture.
6. Pour into the part-cooked pastry case.
7. Peel, halve and core the pears (may need trimming to fit).
8. Set them on top of the filling with the small end in the middle
9. Sprinkle some caster sugar on the pears so that they glaze a little during cooking.
10. Bake in the oven for 40 to 45 minutes.
11. Check with your finger that the centre is just set - the flan is ready.
12. Leave to cool a little before removing it from the tin.
13. You can sift a light dusting of icing sugar over it
14. Serve with cream or creme fraiche, warm or at room temperature.

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Ingredients

• 100g whole cashews
• 1kg pumpkin flesh
• 1 medium leek
• 1 tbsp olive oil or butter
• 3-4 fresh green chillies
• 1 tbsp grated fresh ginger

• 1 tbsp cumin seeds, ground
• 1 handful fresh coriander, chopped
• 500mls plain yoghurt
• 200mls cream
• large pinch salt

Method

1. Heat an oven to 150°C/300°F.
2. roast the cashews for 15 minutes or so until lightly coloured but cooked through.
3. Peel the pumpkin and chop the flesh into large pieces.
4. Drop these into boiling water for three minutes until partly cooked.
5. Slice the leek in half lengthways, wash it well and chop it into thickish slices.
6. Heat a tbsp of oil or butter in a large wide pan and cook the leeks for three minutes.
7. Slice the chillies thinly and add them to the leeks with the ginger and cumin.
8. Cook for one minute more.
9. Stir gently to combine everything.
10. Transfer everything to an oven dish and place in the oven at 150°C/300°F.
11. Cook slowly for 30 to 40 minutes until the pumpkin is tender and yoghurt sauce has become drier.

Pumpkins take on spices beautifully, especially in slow-cooked dishes like this simple curry. Eat the curry with rice or Indian bread for a simple meal but, if you can, make at least one other dish. A tomato-based dish with lots of chillies will give the contrast you need.

The pumpkin is boiled-briefly before baking, partly to speed the cooking but mostly because the warm and slightly softened pumpkin pieces will absorb the spices better.

(Thanks to Dennis Cotter, Paradiso Seasons)

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Ingredients

• 6oz light muscovado sugar
• 6oz softened butter
• 8oz plain flour
• 4 eggs beaten
• 1 tsp baking powder

• 1 tsp mixed spice
• 2oz ground almonds
• grated rind and juice of half a lemon
• 1lb luxury mixed dried fruit
• 1oz blanched almonds

Method

1. Cream butter and sugar together
2. In another bowl mix flour, baking powder, spice, ground almonds and lemon rind
3. Gradually mix in alternate spoonfuls of beaten egg and flour mixture until all is added and mixture smooth
4. Stir in dried fruit and lemon juice
5. Spoon into a 20cm (8in approx) lined cake tin
6. Level surface and arrange almonds in a circle
7. Bake in pre-heated oven at 160°C (325°F) for 1 ¾ - 2 hours until deep brown and a skewer comes out clean
8. Leave to cool for 15 min. and then turn onto a wire rack to cool

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Ingredients

• 4oz butter
• 1 onion chopped
• 2 eggs 1lb self raising flour
• one tablespoon baking powder

• 2 tablespoons wholegrain mustard
• 2 teaspoons mustard powder
• 150ml milk
• 4oz cheddar cheese grated (1 oz for decoration)

Method

1. Heat 1 oz of the butter and fry onion until soft
2. Sift flour, baking powder and mustard powder into a bowl and rub in remaining butter
3. Stir in the cooked onion and cheese
4. Beat together the wholegrain mustard, eggs and milk
5. make a well in the centre of the flour mixture and add enough egg mixture to make a soft dough
6. Turn onto a floured surface, kneed lightly, form into a long sausage and shape into a ring.
7. Lift onto a greased baking tray, score the top to mark 10 - 12 divisions
8. sprinkle with the one ounce of cheese.
9. Bake for 25 - 30 minutes in a preheated oven, 200C (400 F)

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Ingredients

• 3 ½ oz plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger

• ¼ - tsp ground allspice
• finely grated rind of 1 lemon
• 2oz butter - diced
• 2oz castor sugar
• 2 tsp golden syrup

Method

1. Mix flour, baking powder and spices, bicarb and lemon rind together in a bowl
2. Add butter and rub in until it resembles fine breadcrumbs
3. Stir in sugar, add syrup, then mix with a spoon and then with hands to form a ball
4. Shape the dough into a log and slice into 12
5. Roll each into a ball and arrange on 2 baking sheets leaving space for spreading
6. Cook one sheet at a time in preheated oven, 180C (350F) for 8 - 10 minutes, or until biscuit tops are cracked and golden
7. Leave to harden for 1-2 mins and transfer to wire rack to cool

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Ingredients

• 1 ½ lb Strong White Flour
• 1 Teaspoon salt
• ½ oz fresh yeast or ¼ oz dried yeast

• 1 teaspoon caster sugar
• ¾ pint milk
• 2 oz butter
• 1 egg

Method

1. Warm the milk to lukewarm
2. Cream the yeast and sugar in a basin, add the milk and the well-beaten egg
3. Put the flour into a bowl, add the salt and mix well
4. Rub in the butter until evenly mixed
5. Pour in the yeast mixture and beat to a dough
6. Leave to rise for 1 ¼ -hours then knock down, divide into two halves and form each half into a plait
7. Cover and leave to rise again in a warm place for about 30 minutes until doubled in size
8. Brush over with beaten egg
9. Bake in the middle of a pre-heated oven at 220C (425F) for about 20 minutes until well risen, browned and it sounds hollow when tapped

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Ingredients

• 6 oz Plain Flour
• Pinch of Dry Mustard
• Pinch of Cayenne Pepper
• Pinch of Pepper

• l½ oz grated Parmesan (or mixed Parmesan, Gruyere or Cheddar)
• Pinch of Salt
• 3½ oz Butter
• Beaten Egg

Method

1. Set oven to 190C (375F) and line a baking sheet with greaseproof paper
2. Sift flour into basin with the pinch of salt
3. Rub butter into the flour with fingertips until resembling breadcrumbs
4. add the grated cheese and seasonings
5. Bind the mixture together with enough egg to make a stiff dough
6. refrigerate for 10 minutes
7. Roll the paste into a rectangle and cut into strips 9cm x 2cm
8. Twist each strip two or three times like a barley sugar stick
9. Bake for 8-10 minutes until a biscuit brown. DISPLAY 12

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Ingredients

• 6 oz Butter
• 6 oz SR Flour
• 6 oz Caster Sugar
• 2 tablespoons Apricot Jam (boiled & sieved)

• 5 oz Glace Cherries (chopped)
• 20z Glace Cherries (halved)
• 2 oz Ground Almonds
• 3 Eggs

Method

1. Grease and line a 7" round cake tin and preheat oven to 160 C
2. Beat butter and sugar until light and fluffy
3. gradually add beaten eggs then sift in flour and ground almonds
4. fold into mixture adding the chopped cherries last
5. Pour into prepared tin, bake at 160 C for approximately 75-90 minutes.
6. When removed from oven, leave to cool in tin for 10 minutes before turning out
7. When cool, brush apricot glaze over top and arrange the halved cherries
8. Brush over any remaining glaze.

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Ingredients

• 1½lb strong white bread flour
• 2 teaspoons salt
• ½ teaspoon sugar

• ¾ pint water
• ½ oz fresh yeast or ¼ oz dried yeast

Method

1. Mix flour and salt together in a bowl
2. Cream the yeast with a little water and sugar; leave until frothy
3. Make a well in the flour, add yeast, remaining water and mix to a dough
4. Turn onto a floured surface and knead for 10 minutes until smooth and elastic
5. Put into a clean bowl, cover with a damp tea towel
6. Leave to rise for about 1 hour until doubled in size
7. Turn onto a floured suface, knock back to remove air pockets and knead again for a few minutes
8. Divide the dough 25:75% and shape the larger piece into a ball
9. Place on a greased baking sheet
10. Shape the smaller piece into a ball and place on top of the larger ball
11. Flour the handle of a wooden spoon and push into the centre of both balls, then pull out again quickly
12. Cover and leave to rise again in a warm place for about 30 minutes until doubled in size
13. Bake in the middle of a preheated oven at 220C for about 30 minutes until well risen, browned, and sounding hollow when tapped.

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Temperature Conversion

C = Celsius/Centigrade
F = Fahrenheit
GM = Gas Mark

C
150
160
170
180
220

F
300
320
340
355
430

GM
2
3
4
5
7

Weight Conversion

Ounces
Half
1oz
2
3
4
5
6
7
8
9
10
11
12
24
32

Grammes
15
30
55
85
110
140
170
200
225
255
285
310
340
750
900

Size Conversion

Inches (in)
7
8
9
10
13

Centimetres
18
20
23
25
33