Recipes for "british"

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Sift flour, cream of tartar, baking soda, and salt into a large bowl.

Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.

Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.

Bake in the preheated oven until scones are risen and golden on top, about 10 minutes. Cool scones on a wire rack.

Combine dates and tea in a bowl; set aside to soak for 15 minutes.

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.

Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.

Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.

Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.

When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.

Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Heat milk in a small saucepan to 110 degrees F (43 degrees C). Pour milk into a large bowl; whisk in ½ cup flour and yeast. Cover the bowl with plastic wrap; set aside until bubbly, about 15 minutes.

Place 1 ⅔ cups flour, ⅓ cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for a few seconds to combine. Add ¼ cup butter; beat on low speed until incorporated, about 2 minutes.

Add yeast mixture and egg to flour mixture; beat on low speed for 2 minutes. Stop the mixer; rest for 10 minutes. Beat on medium speed until smooth and elastic, about 2 minutes. Beat in currants and citron on the lowest speed until evenly distributed, about 1 minute.

Grease inside of a large bowl with butter; place dough in bowl, turn to coat dough with butter on all sides. Cover the bowl with plastic wrap; let dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper; set aside. Turn dough out onto a lightly floured surface; pat into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on the prepared baking sheet. Press a cross pattern into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in volume, about 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake buns in the preheated oven until deep golden brown, about 15 minutes.

Meanwhile, bring 2 tablespoons white sugar and 1 tablespoon water to a boil in a small saucepan. Remove buns from the oven. Transfer buns on parchment paper to a wire rack; immediately brush buns with white sugar glaze. Cool buns completely, about 20 minutes.

Combine confectioners' sugar and 2 teaspoons water in a small microwave-safe bowl. Microwave icing mixture until smooth and warm to the touch, about 10 seconds. Place icing mixture in a resealable plastic bag, snip off one corner of the bag, and pipe a cross over fully cooled buns; set aside for icing to dry, 30 minutes.

Line the bottom and two sides of an 8x8-inch square pan with parchment paper. Lightly grease the pan and parchment paper.

Simply Recipes / Mark Beahm

In a large mixing bowl, stir together the oats, seeds, dried fruit, salt, and cinnamon.

Simply Recipes / Mark Beahm

In a medium saucepan, heat the butter, brown sugar, and golden syrup over low heat until the butter melts. Stir the syrup mixture with a whisk or a silicone spatula until the brown sugar dissolves and the mixture comes together, about 30 seconds.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the butter mixture over the oats. Use a silicone spatula to stir everything together, mixing well to coat all the dry ingredients in the syrup.

Spread the oat mixture in an even layer in the prepared pan. Compact the oats bars by pressing down the top with a spatula or the bottom of a glass.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the flapjacks until they turn golden brown around the edges and lightly golden in the middle, 25 to 30 minutes.

Simply Recipes / Mark Beahm

For the cleanest slices, let the flapjacks cool completely, at least 1 to 2 hours, before using the parchment paper to lift them out of the pan. Use a serrated bread knife to slice 9 large or 16 small flapjacks.

Store flapjacks in an airtight container at room temperature for up to 1 week.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm