make.eat.share.
PHOTOGRAPHS: HAARALA HAMILTON
Chocolate fudge cake – three layers of heaven
FOOD STYLING: CLAIRE BASSANO
STYLING: JENNIFER KAY
“If you love chocolate cake, you have to try this one. It’s not particularly rich, but it’s sweet, gooey and delicious. Using margarine rather than butter keeps it light, and the brown sugar adds colour and a hint of caramel flavour”
English muffins
There’s nuffin’ like an English muffin
Makes 4 large muffins
Hands-on
time 40-45 min, plus rising and proving
Specialist
kit 8.5cm plain cutter
MAKE AHEAD
Muffins will keep in an airtight container at room temperature for 1-2 days (2-3 days if toasting); or freeze, well wrapped, for up to 3 months.
Defrost, then warm briefly in a low oven or toast to serve.
• 300g strong white bread flour, plus extra to dust
• 1 tsp fast-action dried yeast
• 1 tsp salt
• 1 tbsp caster sugar
• 20g unsalted butter, diced and softened
• 1 medium free-range egg
• 170-200ml whole milk
• Alittle oil to grease
• Semolina to sprinkle
1 In a large bowl, combine the flour, yeast, salt and sugar. Add the butter, egg and 150ml of the milk, then turn the mixture round with your fingers to mix. Continue to add the milk until all the flour is incorporated and you have a smooth dough – you may not need all the milk.