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Digital Subscriptions > Baking Heaven > July 2019 > SAVOURY HEAVEN


Bake up a storm with savoury snacks & lunches!
Recipe by The Dairy Diary (

Cheddar muins


300g (11oz) self-raising flour

1 tsp baking powder

½ tsp bicarbonate of soda

25g (1oz) caster sugar

150g (5oz) extra-mature Cheddar

cheese, grated

300ml (½ pint) milk

2 medium free-range eggs, beaten

1 Preheat the oven to 200°C/Gas Mark 6 and line a 12-hole muffin tin with paper cases.

2 In a mixing bowl, sift together all the dry ingredients, then add the sugar and cheese and mix into the flour.

3 Whisk together the milk and freerange eggs and gently fold into the dry ingredients. Divide the batter between the muffin cases and bake for 18-20 minutes until well risen and golden. Serve warm or cold.

Manell’ Fried polenta fritters


565g (1lb 3oz) instant polenta

75g (2¾oz) small-diced cicioli

2 tbsp extra-virgin olive oil

sea salt and freshly ground

black pepper

250ml (8¾floz) boiling water

mild oil or lard, for frying

1 Line a large baking sheet with kitchen paper. In a medium bowl, mix together the instant polenta, cicioli, olive oil, salt and pepper. Add the boiling water, about 63ml (2floz) at a time, mixing vigorously to incorporate all the ingredients until a compact mass has formed.

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About Baking Heaven

Cream or jam first? It's a hotly debated topic in the baking world and one that often divides afternoon tea lovers! Whatever your preference, we've got a selection of delicious scones and quintessentially British cakes and bakes for you to mix and match. You'll also find brilliant breakfast inspiration with flavours from around the globe, posh tarts for entertaining, homemade pizza dough step-by-step and plenty of seasonal cakes, biscuits, puddings and teatime treats to keep you busy – get your copy now!