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By French Tart on March 29, 2010
"A wonderful old family recipe for HUGE and very light spiced Hot Cross Buns! I discovered that most of the hard work is taken out of making these, by proving & kneading them in the Bread Maker/Machine......unless you NEED to expel any frustrations, and then you MUST knead these yourself! You can make the crosses by either marking them before baking..."
Ingredients: ground mixed spice, pastry dough...
Prep Time: 1 hrs 40 mins
Total Time: 2 hrs
By JanuaryBride on October 22, 2011
By French Tart on June 26, 2010
"A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh..."
Prep Time: 48 hrs
Total Time: 48 hrs 10 mins
By Mama's Kitchen (Hope) on November 3, 2008
By French Tart on June 2, 2010
"These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain..."
Prep Time: 2 hrs 20 mins
Total Time: 2 hrs 30 mins
By French Tart on September 20, 2009
"Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter."
Prep Time: 5 mins
Total Time: 25 mins
By French Tart on August 29, 2012
"MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based..."
Prep Time: 1 hrs
Total Time: 1 hrs 30 mins
By French Tart on April 21, 2010
"Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently..."
Prep Time: 1 hrs
Total Time: 1 hrs 6 mins
By French Tart on October 5, 2008
"Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly..."
Prep Time: 1 hrs 30 mins
Total Time: 2 hrs 15 mins
By French Tart on April 30, 2008
"Delectable and divine.........fresh Scottish Salmon doused in Scotch Whisky!! Makes a very elegant starter or a light supper/lunch dish. Serve with thin slices of good brown bread and freshly churned butter........reward yourself with another wee dram!"
Prep Time: 24 hrs
Total Time: 24 hrs
By CulinaryQueen on June 27, 2008
"From Nigella Lawson's How to be a Domestic Goddess. NOTE: I made these for the first time yesterday and would like to give some tips. You may want to use a bit more salt, perhaps 1/4 tsp. as a pinch was not enough, and I'm not a heavy salt user. Also, after you've added the hot water and mixed it all up, you may want to let it cool down..."
Prep Time: 10 mins
Total Time: 30 mins
By Jenny Sanders on July 5, 2007