The Brownies

Chocolate and Wild berry Brownies,


250grms butter,

250grms sugar,unrefined if possible,I use a mix of demerara and caster,

250grms self raising flour,

80grms cocoa powder,


1teaspoon vanilla extract,

half teaspoon baking powder,

200grms of wild fruit jam such as Damson or sloe or fresh berries, blackberries, raspberries,

Set oven to 175degrees centigrade, line a baking pan (25cmx25cm) with parchment or butter well.

Beat butter and sugar together till light and fluffy,

Sieve flour cocoa and baking powder together,

Add to mix in three batches, adding one third flour mix then an egg then more flour till all well mixed,

spread mix in baking pan and add dollops of jam or fruit dividing across surface if brownies, this gives you satisfying sticky bits in brownies, you could also drop in chopped nuts and chunks of white or dark Chocolate.

bake in oven for 12 to 16 mins, checking after about ten mins, you want brownies to be just set not baked “dry”

Brownies will keep 3days in airtight tin if you can keep your hands off them that long.mix 012


The “no need to knead”bread

In response to many requests here is the recipe for “The bread” you will need  an hour and ten mins, an oven which heats to at least 220 degrees centigrade but 250 is ideal. This is a very sticky mix and you don’t want to leave half of it on the tin, so bake on a silicone sheet or parchment liberally sprinkled with flour.


800grms strong white flour,

2 teaspoons,15grms dried yeast, or two sachets.

1 teaspoon salt,

1 teaspoon sugar,

600mls of water at blood heat.

Use a bowl large enough to allow dough to triple in size. Mix all dry ingredient  together, add 400mls of  water and mix, you want a mix which is too wet to form loaves but not too sloppy, continue to add water and mix ensuring there are no lumps or pockets of dry flour in the mix.

Cover bowl with a damp teatowel or cling wrap and allow to rise for one hour or till 2 and half times original volume.

After 45mins turn on oven and set to 250 degrees centigrade.

Prepare baking sheets with silicone or baking parchment and a good sprinkle of flour.

Flour your work surface, I use sieve to sprinkle flour as it gives nice even layer,

turn out dough onto surface, dough should be like honeycomb.

Sprinkle with light layer of flour and using a dough cutter or big knife with floured blade divide dough into 4, pick up each piece quickly and flip it over onto  baking sheet.

bake in oven for 12mins till nicely browned and risen, I remove from baking trays after ten mins and bake directly on oven shelf for last two mins. The oven should be hot enough to scorch the parchment and excess flour on your baking sheet.

Every oven is different, if at first it’s not perfect don’t give up and try again.

Now here’s the clean up bit, scrape all remaining flour from work surface into your sticky mixing bowl and rub to dry flour

into the bowl to pick up the remains of dough,   this makes cleaning up so much easier as you won’t be clogging sink with gluey mix.

This method works well with wholemeal flour also giving a very tasty loaf and of course you can add seeds nuts herbs to your bread.iphone pics Aug Sept 085

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