Magic Muffins…and friend…

So, what’s the difference between English Muffins, and American Muffins?

English Muffins in a basket

English Muffins in a basket

Well, quite a lot actually.  The English Muffin is a bread made with yeast and then cooked on a griddle (think rectangular frying pan without the handle) which is why it looks a bit toasted each side.  This is the basis of the famous brunch dish, Eggs Benedict.  Otherwise, just split in half, fling it in the toaster and eat with lashings of butter and jam.  By the way, NEVER cut a good home-made English Muffin in half with a knife – it’ll just collapse and wrinkle like a prune.  Take your fork and stick it in all around the side of the muffin, then pull apart.

Plain American Muffins with Butter and Jam

Plain American Muffins with Butter and Jam

Now for the ubiquitous American Muffin. Well, this (of course) is a cake, a little like a big, fat, knobbly cupcake, but without the frosting.  These can be sweet (like the mass produced ones you find in every coffee shop chain from here to Shanghai), or savoury, or actually, somewhere in between….as in the Plain American Muffin. Great for breakfast, warmed slightly in the oven and served with butter and jam, or cheese, or bacon, or…..etc…etc…

Scones, clotted cream and strawberry jam

Scones, clotted cream and strawberry jam

Which brings me (in a round-a-bout sort of way) to the great British Scone. Possibly our greatest contribution to the culinary arts and (most importantly) the rest of the world has NO IDEA how to make them – so I’m not going to tell you, you’ll just have to taste mine….

Best eaten slightly warmed in the oven, then split (by hand) in half, with a large blob of clotted cream and strawberry jam.

English Muffins: 6 for €12
Plain American Muffins: 6 for €12
Scones: 12 for €12
Clotted Cream: €5 per pot (enough for 12 scones)

How to order:
As always, just email theenglishbaker@gmail.com any time today (Wed 6th March) for collection by appointment from The English Baker in Merode on Friday, 9th March.

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Who ate all the pies?

Well, you actually…

Yes, you my lovely customers.  The Bramley Apple Pie went down such a storm, I thought I’d do some more for this week’s Weekly Bake.  However, this time I’ve added a few blackberries and a hint of cinnamon and cloves for a lovely wine-coloured Autumn Fruit Pie.  As you can see from the picture – The English Baker doesn’t believe in being stingy on the fruit, so one slice should definitely count for at least one portion of your Recommended Daily Allowance.  Not only that, with pastry this crisp you’ll have to have another piece, so there’s your second portion of fruit already!

For the non-dessert-minded, here’s an old favourite.  The quintessential English Muffin.  Soft and doughy – forget those terrible old chewy things you buy in a packet.  Brown or white, whichever you prefer, these are perfect for sandwiches or how about toasted with eggs, bacon or smoked salmon.

Autumn Fruit Pie

Autumn Fruit Pie (click image to enlarge)

English Muffins in a basket

English Muffins in a basket (click image to enlarge)

Autumn Fruit Pie: €15 (serves 8)

English Muffins Brown or White:
€8 for 6

How to order:
Email theenglishbaker@gmail.com any time today (Tuesday, 2nd Oct) or tomorrow (Thursday, 3rd Oct) for collection by appointment from The English Baker in Merode on Friday, 4th Oct.