Great Egg-spectations from The Weekly Bake

Sorry I’m late…

….now, I’ve found the big furry feet, but where did I put those floppy ears…

Well, never mind, while I’m looking, here’s another Weekly Bake…

Oh yes, yet another eggs-cuse to indulge yourself and your loved ones – after all those weeks of self-denial (or self-delusion for the weak-willed), Lent is finally over.  So here’s a guilt-free special Easter Weekly Bake, just for you.  What’s more, you’ve got a few extra days to decide.

As the English Baker will be away for Easter, this week’s Weekly Bake has been extended.  So, you can place your orders any time from now until Saturday 23rd March ready for collection by appointment from The English Baker in Merode on Tuesday, 26th or Wednesday, 27th March.  All the items in this Weekly Bake will last until Easter Day.

Hot Cross Buns

Hot Cross Buns (click to enlarge)

First off, is an absolute classic of the Easter Menu, the Hot Cross Bun. Traditionally eaten on Good Friday (the last Friday before Easter), this spiced little sweet raisin-filled bun is decorated with a cross (signifying the Cross of Jesus).  Eat split in two and toasted for breakfast with as much butter as you can legally get away with.

Simnel Cake

Simnel Cake (click to enlarge)

Second is a celebration cake, called a Simnel Cake. Although now eaten at Easter, it was originally given by daughters to their mothers on Mothering Sunday – which is usually halfway through Lent, so maybe the poor old Mums just had to look at it till Easter. Anyhow, it’s essentially a lighter version of the traditional Christmas fruit cake, with a hidden layer of marzipan baked inside and a layer marzipan on top, then decorated with 11 balls of slightly singed marzipan to represent the Apostles – yes, I know there were twelve, but that rat Judas doesn’t count.

Easter Cake Pops

Easter Cake Pops (click to enlarge)

Third, are those delightful balls of chocolate or vanilla cake squidged together with icing and dipped in chocolate – a.k.a. Cake Pops.  Here’s a selection of Eastery ones, but if you have a particular liking for say pigs or dogs or chickens or eyeballs, or just a nice pattern, let me know when you place your order – most things are possible!

Anyway, that’s it for a little while as The English Baker is taking a little Easter break.

So, like that pesky wabbit always says,

“That’s all folks!”

…Now, where did I put those ears….

Hot Cross Buns: €12 for 6
Simnel Cake: €35 (serves 8):
Cake Pops (Vanilla or Chocolate): €3.50 each (minimum order per flavour 6)

How to order:
As always, just email theenglishbaker@gmail.com any time from now until Saturday 23rd March ready for collection by appointment from The English Baker in Merode on Tuesday, 26th or Wednesday, 27th March.  All the items in this Weekly Bake will last until Easter Day.

The Weekly Bake will be back Tuesday, 16th March.

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Hey Y’all, it’s the Weekly Bake…

OMG, The English Baker’s gone all American…

Thought I’d try a couple of real American classics this week – not exactly low cal, but quite frankly have you seen the weather out there?  I think bikini time is a little way off yet…

Chocolate Cake Donuts

Chocolate Cake Donuts (click image to enlarge)

Number One American Classic:  The Cake Donut (spelt the American way too, you’ll notice).  Why is it a “cake” donut?  Well, the regular (note the American English) donut is made with yeast, and is therefore technically a bread.  The Cake Donut, on the other hand, is leavened with baking powder, hence, it’s a cake.  So what does this mean taste-wise ? Well, simply that these donuts are the more delicious and considerably less chemical version of the ones you buy at the store (American English again, what has come over me?) The ones in the picture are covered in a chocolate frosting, but vanilla is possible too, or even chocolate and coconut if you’re feeling a bit tropical.

Double Choc Chip Cookies

Double Choc Chip Cookies (click image to enlarge)

Number Two American Classic: Well, it’s the Chocolate Chip Cookie.  Not exactly beautiful (my kids call them cow pat cookies actually), but there is a certain charm in their knobbliness and they are SOOOOOOOO moreish.  Slightly crunchy around the edges, soft and squishy in the middle…’nuff said.  The ones pictured and made with milk and white chocolate chips, but a chocolate and pecan version is available too…

Cake Donuts (Chocolate, Vanilla, or Chocolate & Coconut): €15 for 6
Chocolate Chip Cookies (Milk & White Choc Chip, Choc Chip & Pecan): 10€ for 6

How to order:
As always, just email theenglishbaker@gmail.com any time today (Wed 13th March) for collection by appointment from The English Baker in Merode on Friday, 15th March.

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.

Another favourite Weekly Bake…

This week sees the return of two sticky stalwarts of The English Baker’s Weekly Bakes to get your teeth into.

Iced Lemon Buns

Iced Lemon Buns (click image to enlarge)

Iced Lemon Buns, soft lemony white bread rolls coated in lemon water icing. Or, what about a nice sticky Coiled Lemon, Orange and Almond Roll sprinkled liberally with flaked almonds.

Sticky Orange Lemon and Almond Rolls

Sticky Orange Lemon and Almond Rolls (click image to enlarge)

Iced Lemon Buns: 12€ for 6
Lemon, Orange and Almond Rolls: €15 for 6

How to Order:
Please place your order by email: theenglishbaker@gmail.com any time today (Wednesday, 27th February) ready to collect by appointment from The English Baker in Merode on Friday, 1st March.

Doughnut try to resist the Weekly Bake…

….you are in my powerrrrrrr….

This week’s Weekly Bake?  Well, I think the clue is in the title…

Jam Doughnuts

Jam Doughnuts (click image to enlarge)

Jam Doughnuts: balls of sweet bread dough, deep fried until they puff up and turn golden brown, generously filled with strawberry jam, and rolled in sugar. Crisp on the outside, moist on the inside…what more can I say….

Lemon Meringue Pie

Lemon Meringue Pie (click image to enlarge)

Second on the list, another classic, Lemon Meringue Pie.  Now, the trick with this one, is that it’s really light.  This is more like a tart with a fine, crisp pastry base, a rich lemon curd filling and topped with moist, fluffy meringue. A bit like eating a big, lemony cloud.

Doughnuts: 12€ for 6
Mini doughnuts (the size of a large mouthful): 12€ for 10

Lemon Meringue Pie: €18 (serves 8-10)

How to order:
As always, just email theenglishbaker@gmail.com any time today (Wed 20th February) for collection by appointment from The English Baker in Merode on Friday, 22nd February.