All posts tagged: brown sugar

Whirlybuns, 11p [Cooking On A Bootstrap]

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise 3 grown men, 3 grown women, and 3 small and boisterous boys. I mixed it, kneaded it, left it to rise…and promptly forgot all about it until I was halfway across the country. Silly me. I came home to find it fermenting beautifully, tickling the top of the teatowel flung over the top of it. I gave it a ginger sniff, it smelled a lot like sourdough. Vaguely remembering a yoghurt based bread I had made a few years ago, I figured it would be fine, and whipped it into these whirlybuns. J and A, here’s what you coulda had… Sorry! Makes a dozen pleasingly enormous buns at 11p each 750g plain flour, 28p (55p/1.5kg/Basics) …

No-Churn Brown Bread Ice Cream, 23p [Cooking On A Bootstrap]

I first discovered brown bread ice cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. MAKES AROUND 8 PORTIONS from 23p each . This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 100g wholemeal or brown bread, 5p (36p/800g loaf) 200ml whole milk, 11p (55p/1l) 3 egg yolks, 45p (89p/6 free range) 100g sugar, 7p (69p/1kg) 300ml double cream, £1.05 a fistful of sultanas, 4p (88p/500g) 2 tsp …

Corn Muffins, 8p [Cooking On A Bootstrap]

Not quite cornbread in the traditional sense, these joyous little bursts of bready sweetness are ideal for mopping up a chilli, topping with an egg and some greens for a speedy brunch, or packing in a picnic or lunchbox. I like to double the batch and pop some in the freezer for a lazy day. MAKES 8 GENEROUS MUFFINS from 8p each . This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 50g softened butter or baking block, diced, or 50ml oil (if you’re totally brassic), plus extra for greasing, 11p (55p/250g) 250g plain flour, plus extra for dusting, 8p (45p/1.5kg) ½ tsp salt, 1p (27p/750g) 2 tsp baking powder, 4p (£1.40/170g) 50g granulated sugar, 3p (69p/1kg) ¼ tsp chilli flakes or 2 pinches of cayenne pepper, <1p 70g tinned or …

Peanut Butter & Jam Thumbprint Cookies, 4p [A Girl Called Jack]

Here I have brought together two of my favourite cookies into a classic combination of peanut butter and jam. My small boy loves making the thumbprints in these and spooning in the jam, and it’s a happy rainy-day activity to do together – although having such tiny little thumbs, he does his with a teaspoon! Makes 12 cookies from 4p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 50g butter or baking block, plus extra to grease the baking sheet, 11p (55p/250g) 2 tablespoons sugar, 2p 1 egg, 15p (89p/6 free range) 2 tablespoons crunchy peanut butter, 8p (70p/340g) 8 tablespoons self-raising flour, plus extra to dust your hands, 2p (45p/1.5kg) 4 tablespoons jam, 5p (30p/454g) Preheat the oven to 180°C/350°F/gas 4, and lightly grease a baking sheet in …

Peanut Butter Bread, 17p [A Year In 120 Recipes]

I’m a massive fan of the humble peanut butter – almost obsessive, in fact. I’ve smuggled it into a sauce for chicken, celebrated it in a frozen yoghurt, and paired it with jam for cutesy thumbprint cookies. Now it’s peanut butter bread. A favourite in my household, it’s great toasted with butter or jam, dunked into soups, or eaten warm and cakey with a dollop of custard … Serves 6 from 17p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 60g baking block or butter, plus a little extra for greasing, 13p (55p/250g) 300g flour, 9p (45p/1.5kg) 1 tablespoon baking powder, 12p (£1.40/170g) 120g sugar, 8p (69p/1kg) 150g peanut butter, 31p (70p/340g) 250ml milk, 14p (55p/1l) 1 egg, 15p (89p/6 free range eggs) Preheat the oven to 180°C/350°F/gas 4. …

Fluffy Berry Pancakes, 41p [Cooking On A Bootstrap]

These are a favourite of my Small Boy, and something of a lazy Sunday morning tradition. We pop to the shop with our coats on over our pyjamas, grab a newspaper for me and a comic for him, and loaf around with all the breakfast we can possibly manage, reading, chatting and making up for a week of hastily bolted porridge and cartons of juice on the run to school. Breakfast rolls into lunch, into walks, into movies, into catching up with friends, but a Sunday isn’t a Sunday without a pancake in our house. Vegan readers, you can replace eggs with 2 over-ripe mashed bananas, and butter with a little oil. This recipe is easily multiplied for larger crowds, in which case pop a couple of baking trays in the oven as it preheats to around 140 ° C/ 275 ° F/ gas 1, and use them to keep the pancakes warm as you cook. It’s no fun being the person with the cold pancakes at the breakfast table. SERVES 2 from 41p each. …

Pappa Al Pomodoro, 29p [Cooking On A Bootstrap]

I love a good tomato soup, and quite often with the humble tomato, simplicity is key. So imagine my delight, one evening, finding a recipe for Pappa al Pomodoro while idly leafing through the iconic River Café Cookbook ( Rose Gray and Ruth Rogers). I’d never heard of it, but fell in love instantly – garlic, salt, herbs, tomatoes and a little bread. Of course, the original calls for fresh tomatoes in late summer and ‘open-textured white bread made with olive oil, such as Pugliese’, given that the River Café is famous for tremendously good Italian cooking (and was home to a fledgling Jamie Oliver, Sam and Sam Clark of Moro and many many other great chefs of our time). I decided to see if I could make my own version, from my basics, including my stash of old bits of bread . Who has a toddler or fussy teenager, or even adult, in their household that doesn’t eat their crusts? I used to battle with my Small Boy in the morning about the crusts …

Pint-Glass Bread, 14p [Cooking On A Bootstrap]

This is the easiest and tastiest bread, from only a handful of ingredients, and a pint glass. No weighing, just throw it together. The beer gives it a sourdough taste, without all the fannying about that genuine sourdough requires. Serves 6 from 14p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 2 pint glasses of plain flour, plus extra for dusting, 18p 1 pint glass of warm cider or beer, 57p (£2.05/2l Crofters cider) 1 tsp dried active yeast, 5p a pinch of salt, 1p 1 tsp sugar, 1p oil, for the dough and greasing, 3p Stand your pint glass in a large mixing bowl, then fill it with flour. Tip it into the bowl and repeat. Use the butt, or bottom, or arse, of your glass to make …

Apple & Cinnamon Loaf Cake, 15p [A Girl Called Jack]

This recipe started off as muffins that I made at school many years ago, and eventually became a warm, sweet, moist loaf cake. It’s quite soft due to the quantity of apples used, lending it a crumbly texture that makes it delicious to eat in a bowl with custard or natural yoghurt. It firms up by the next day – that is, if there’s any left! Serves 6, from 15p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 3 small apples, cored, 22p zest and juice of ½ a lemon or 1 tablespoon bottled lemon juice, 3p 100g butter or baking block, plus extra to grease the tin, 11p 100g sugar, 7p 2 eggs (or 2 tbsp applesauce, to make it vegan), 30p a generous handful of sultanas, 9p …

Lardy Buns, 15p [Cooking On A Bootstrap]

I’ll always remember my first lardy cake; picked up from a surprisingly baked-goods-laden petrol station on the way home from a trip to Kent, and I subsequently slept all the way home in the passenger seat off the back of a few mouthfuls of unfashionably fat-laden, soft sweet carbohydrates. I set about researching how to make my own; half a block of lard still loafing in the fridge door from a previous Live Below The Line challenge could finally be put to use. Definitely not one for every lunch of the week, but a good shoulders-down, satisfying, occasional winter comfort. To make a whole loaf, simply pat into a round and cook for an hour instead. Makes 6 generously weighty ones at 15p each, that could double as a weapon should an intruder strike. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All …

Pickled Radishes, 24p

I love a pickle. Always have, since being a very little girl filching the tiny silver skin onions from my dad’s piccalilli, to piling my Sunday dinner plate with pickled beetroots and cabbage, to learning to make my own from various small bits of vegetable rolling around the fridge. This summer, I have fallen hard for the humble radish; I usually grow my own but haven’t got around to it yet, so have been picking them up from various nearby shops and supermarkets for a song. The tops make a beautiful peppery pesto, which I have used to top a pizza in the past with excellent results. The little blushing radishes themselves can be folded through a risotto, to pep up a salad, eaten alone with a smudge of salty oil, or, as I discovered to my great delight late yesterday evening, pickled in a flash and left to gently ferment. These glorious pink wafers of crispy tangy gorgeousness are now sitting in my fridge door, where I shall have to be patient with them …

Brown Bread Ice Cream, 24p

I first discovered brown bread ice-cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice-cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand. Makes around 8 portions at 24p each. Prices based on Sainsburys, Basics where available, and correct at time of writing. 100g wholemeal or brown bread, 5p (40p/800g loaf, Basics) 200ml milk, 9p (44p/litre) 3 egg yolks, 56p (£2.30/12 eggs, free range) 100g sugar, 8p (80p/kg, Fairtrade) 300ml double cream, £1 (£1/300ml) A fistful of sultanas, 10p (£1/400g, Basics) For the topping: 2 tsp breadcrumbs 1 tsp sugar, <1p (80p/1kg, Fairtrade) Few pinches ground cinnamon, <1p (80p/100g, Natco) Soak your bread in a little milk and stand to one side for an hour or so. Separate your eggs – I …

Corn Bread Muffins, 10p

I’ve made corn bread about nine times this year and every time I do I think to myself “I must blog this recipe” as it’s one of my favourites. But the kitchen needs cleaning and the children need entertaining and there’s a wash to put on and a week goes by and I forget all about it. So this time, beating together corn and eggs and milk and forensically slicing an onion, I was absolutely determined to finally share this with you, my lovely readers. I know it’s been a while since I’ve posted any recipes – I don’t know where my time is going at the moment, I’ve been up til 3am some mornings working and up at 7am sneaking forty minutes of admin in before the children wake up and there still don’t seem to be enough hours in the day to sit at my table and write any more. And it makes me sad, because my little chats with my readers make me feel happy, and useful, and part of a great …

Moroccan Not-A-Tagine [A Girl Called Jack]

This tagine uses my three staple spices – turmeric, cumin and paprika – to deliver a gorgeous sweet and spicy dinner. I made it for Xanthe Clay from the Daily Telegraph when she visited for an article called ‘My 49p Lunch With A Girl Called Jack’. In her words: ‘the food is very fine, and it’s also healthy’ – so what are you waiting for? I like to serve mine with couscous and rice, and green vegetables. Serves 4 (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 1 large onion 2 fat cloves of garlic 1 red chilli a splash of oil zest and juice of half a lemon, or 1 tbsp bottled lemon juice 1 heaped tsp turmeric 1 heaped tsp cumin (ground or seeds) 1 heaped tsp paprika 1 x 400g carton or tin of chopped tomatoes 1 tsp sugar a …