After cupcakes, the next most popular things we sell in our shops are probably our loaves and slices – the lemon drizzle loaf (the recipe for which you will find in the second book, The Primrose Bakery Book) has quite possibly been on sale every day since we opened the shop, and now some of the loaves and slices you find in this chapter are beginning to prove just as popular.
Any of these loaves or slices should keep well in an airtight container for a good few days and, like the cookies, are good added extras or standbys for those last-minute teas and get-togethers that seem to happen so much leading up to Christmas.
This rich, sticky loaf is so good that it is hard to eat only one slice. It would be ideal served with a cup of coffee or tea – and to really spoil yourself you could pour some cream over it or serve it with vanilla ice-cream.
Makes one 900g loaf, serving 8–10
225g dried pitted dates, roughly chopped
300ml cold water
1 teaspoon bicarbonate of soda
juice of ½ a lemon
115g unsalted butter, at room temperature
170g light brown sugar
2 large eggs
1 teaspoon vanilla extract
170g self-raising flour
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 900g loaf tin and line it with parchment paper or a loaf tin liner.
Put the chopped dates and water into a pan and boil until no water remains. Immediately after removing from the heat, add the bicarbonate of soda and lemon juice and stir to combine thoroughly.
While the dates are cooking, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure the first is thoroughly mixed in before adding the next. Add the vanilla with the second egg. Beat until combined. Sift in the flour and mix until just combined.
Add the warm date mixture to the batter and fold in with a spatula to combine. Pour the batter into the loaf tin and place it on the middle rack of the oven. Bake for 40–45 minutes, or until an inserted skewer comes out clean. Allow the loaf to cool before finishing with the sauce and brittle as directed below.
Note: The loaf browns very quickly, so you may need to cover it with foil when it becomes dark brown towards the end of the cooking time to stop the top from burning.
PECAN BRITTLE
(for decoration)
120g granulated sugar
50g pecans, roughly chopped
Cut two sheets of parchment paper. Place one sheet on top of a surface that can withstand high heat and keep the other close by. Place a rolling pin next to the parchment paper.
Put the sugar into a heavy-based pan and heat on a medium heat until it dissolves. Do not stir the sugar, just swirl it in the pan to move it around. Heat until it is amber/golden brown in colour, then turn the heat off immediately. Do not leave it for too long on the heat as the sugar will burn.
Immediately add the chopped pecans to the caramel and swirl the pan to coat. Then pour all the contents of the pan at once on to the parchment paper.
Place the second sheet of parchment paper directly on top of the mixture. Be careful when handling this mixture, as it is very hot and can burn.
Use the rolling pin to quickly roll out the mixture to a thin sheet.
Set aside to cool completely.
110g granulated sugar
3 tablespoons water
125ml double cream
1 teaspoon fleur de sel
Note: This is a very hot liquid, so please be careful when making it.
Put the sugar and water into a clean medium pan and place it over a medium heat on the hob. Do not stir the mixture, as this will cause the sugar syrup to crystallise. Swirl the pan occasionally and gently until all the sugar has dissolved. Then turn the heat up to high and let the syrup boil.
While the sugar syrup is boiling, pour the cream into another pan and add the fleur de sel. Heat gently over a medium heat until it is warmish, but do not boil.
Once the sugar syrup turns a golden colour remove from it from heat and immediately add a small portion (say 1–2 tablespoons) of the warm cream. Stir quickly with a wooden spoon to prevent it sticking to the bottom of the pan. Be careful when adding the cream, as it will bubble up and rise very quickly and let off a lot of hot steam and may splutter. Add the remainder of the cream in small amounts. Keep stirring while the cream is being added.
Pour the sauce into a bowl and set it aside to cool.
ASSEMBLE
To assemble, use a skewer to poke holes all over the loaf, then brush some of the salted caramel sauce over the top. Place a single row of small pieces of pecan brittle lengthways along the loaf.
The remaining salted caramel sauce can be served with the cake.
The craze for red velvet cakes and cupcakes doesn’t seem to be waning, so we made a loaf version of our popular natural red velvet cupcakes. The colours of this loaf are in fact quite Christmassy. One word of caution: our version of red velvet sponge does have a more earthy, natural taste than classic red velvet cake, as we felt very strongly about not using a huge quantity of red food colouring.
Makes one 900g loaf, serving 8–10
BEETROOT PURÉE
1 raw beetroot (approx. 140g)
35g frozen raspberries
½ tablespoon apple cider vinegar
½ tablespoon cold water
First make the beetroot purée. Peel the beetroot and cut into cubes. Place the beetroot, raspberries, apple cider vinegar and water in a food processor and process for 5 minutes, scraping down the sides every couple of minutes. Place in a bowl and set aside.
CAKE
230g self-raising flour
a pinch of salt
40g dark chocolate (70% cocoa solids)
70g unsalted butter, at room temperature
185g golden caster sugar
2 large eggs
1½ teaspoons vanilla extract
75ml buttermilk (or 70ml milk and juice of ½ a lemon)
1½ teaspoons natural red food colouring
140g beetroot purée
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a loaf tin with and line with parchment paper or a loaf tin liner.
Sift the flour and salt into a bowl and set aside. Melt the chocolate in a suitable bowl in a microwave or in a heatproof bowl over a pan of simmering water on the hob. Keep warm and set aside.
Put the butter, sugar, eggs and vanilla in a bowl and beat on a medium/high speed for 4–5 minutes, until pale, light and fluffy.
Pour in the melted chocolate and beat on a low speed until combined. Add the flour and salt and beat on a low speed until just combined. Pour in the buttermilk and the natural red food colouring and beat on a low speed until well combined.
Add the beetroot purée to the mixture and fold in gently with a spatula.
Pour the batter into the lined loaf tin and bake for 35–40 minutes, or until an inserted skewer comes out clean. Allow to cool completely.
CREAM CHEESE ICING
40g unsalted butter, at room temperature
95g cream cheese
juice of ¼ of a lemon
280g icing sugar, sifted
Place the butter, cream cheese, lemon juice and half the icing sugar in a bowl and beat on a low speed until all the ingredients are combined. Add the remaining icing sugar and beat on a low speed until everything is combined. Turn the beater on to high speed and beat the icing for 3–4 minutes, or until it is white and fluffy.
ASSEMBLE
red ball sprinkles (optional)
Ice the surface of the loaf with the cream cheese icing. If you like, sprinkle with red ball sprinkles.
If you have any spare icing, keep it in the fridge in an airtight container.
This fruit and nut loaf would be good served at breakfast on Christmas morning or at teatime on Christmas Eve. You could even toast some slices and butter them.
Makes one 900g loaf, serving 8–10
150g unsalted butter, at room temperature
175g light brown sugar
2 large eggs
250g self-raising flour
1 teaspoon baking powder
juice of 1 orange
2 teaspoons mixed spice
1 teaspoon ground cinnamon
100g raisins
50g dried cherries
50g dried cranberries
50g chopped walnuts
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a loaf tin and line with parchment paper or a loaf tin liner.
In a bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, ensuring they are thoroughly mixed in. Sift in the flour, baking powder and spices, and mix until well combined. Add the orange juice and beat again until smooth. Finally, fold in the dried fruit and chopped walnuts.
Put the batter into the lined loaf tin and bake in the oven for 45–60 minutes. Allow to cool slightly before serving.
This is a very popular slice in the bakery, and certain staff are known to watch out for any off-cuts when we are making it and suddenly appear extra helpful in the kitchen! Pink marshmallows would look pretty in these, against the dark chocolate.
Makes one 33 × 23cm tray bake, serving 15
188g unsalted butter
450g dark chocolate (70% cocoa solids)
75g golden syrup
300g Rich Tea biscuits
150g dried cranberries
150g dried sour cherries
150g marshmallows, quartered, plus extra marshmallows for the top
50g white chocolate, melted
Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Put the butter, dark chocolate and golden syrup into a microwaveable bowl or a pan. Heat carefully in the microwave or on the hob until it is all melted, then set aside.
In a separate large bowl, crush the Rich Tea biscuits into chunks with the end of a rolling pin or wooden spoon. Add the dried fruit and quartered marshmallows and mix together.
Pour the melted chocolate mixture on top of the crushed biscuits and stir until all the pieces are coated.
Pour the mixture into the lined baking tin, pressing it into the sides to make it even and slightly compact. Randomly place the extra marshmallows on top.
Place the tin in the fridge for 15–20 minutes, to set the chocolate, then drizzle the melted white chocolate over the top to form a criss-cross pattern.
Put the tin back into the fridge for another 15 minutes, or until the white chocolate sets. Cut into squares or any shape desired before serving.
The first of a few of our brownie recipes, this one with our beloved salted caramel which we never tire of and hopefully nor will you.
Makes one 33 × 23cm tray bake, serving 15
300g unsalted butter
120g dark chocolate (70% cocoa solids)
250g caramel chocolate
250g golden caster sugar
40g cocoa
150g plain flour
¼ teaspoon baking powder
3 large eggs
200g salted caramel sauce (see here)
fleur de sel, for sprinkling
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Place the butter in a microwaveable bowl and melt in the microwave or heat gently in a pan on the hob until it is completely melted. Set aside to cool slightly.
Break the dark and caramel chocolate into chunks. Put the sugar, cocoa, flour, baking powder and chocolates into a large bowl. Stir with a wooden spoon to combine the ingredients. Make a well in the centre.
Pour the melted butter into the dry ingredients and stir with the wooden spoon until well combined. Add the eggs and stir to combine.
Pour the mixture into the lined tin and spread out evenly. Dollop the caramel sauce over the surface of the mixture. Use a skewer to swirl it in. Do not mix it in completely, just try to create a marble effect on the surface.
Sprinkle a little fleur de sel over the top of the brownie.
Place on the middle rack of the oven and bake for 30–35 minutes, or until an inserted skewer comes out clean. The brownie should still be fairly soft to the touch. Allow to cool in the tin, then transfer to a board and cut into the desired number of pieces.
The combination of cheesecake and brownie seems to work well together, and would make a great dessert – or even a cute petit four if cut up into tiny pieces and served at a party.
Makes one 33 × 23cm tray bake, serving 15
CHOCOLATE BROWNIE
200g dark chocolate (70% cocoa solids)
175g unsalted butter, cut into cubes
325g golden caster sugar
3 large eggs
130g plain flour
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Place the chocolate and butter in a medium to large microwaveable/heatproof bowl and heat in a microwave or over a pan of simmering water until melted. Stir to combine. Add the sugar and eggs and combine thoroughly.
Sift the plain flour on top of the chocolate mixture and fold in with a spatula.
Pour the mixture into the lined baking tin and spread it out evenly. Set aside while you prepare the cheesecake.
CHEESECAKE
400g cream cheese, softened
150g icing sugar, sifted
2 large eggs
½ teaspoon vanilla extract
In a separate bowl, beat the cream cheese and icing sugar together until smooth.
Add the eggs one at a time, making sure the first one is well mixed in before adding the next. Add the vanilla with the second egg.
ASSEMBLE
Place large dollops of the cheesecake mixture randomly all over the brownie mixture in the baking tin. Using a skewer, swirl the cheesecake into the brownie to create a marble effect.
Place on the middle rack of the oven and bake for 25–30 minutes, until it is firm in the middle and an inserted skewer comes out clean. Leave to cool completely before cutting and serving.
The fruit and nuts that top this particularly seasonal slice make it slightly less sweet than normal, but just as delicious.
Makes one 33 × 23cm tray bake, serving 15
250g unsalted butter, cut into cubes
180g golden caster sugar
200g plain flour
½ teaspoon baking powder
160g white chocolate chips, or white chocolate broken into small pieces
100g dried cranberries
100g dried sour cherries
60g maraschino cherries, roughly chopped
2 large eggs
1 teaspoon vanilla extract
flaked almonds, to sprinkle on top (optional)
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Put the butter into a microwaveable bowl and heat in the microwave until it is melted, or melt gently in a pan on the hob. Set aside to cool.
Put the sugar, flour, baking powder, white chocolate, cranberries and all the cherries into a large bowl. Mix together with a wooden spoon and make a well in the centre. Pour the melted butter into the centre of the well and stir until combined.
Add the eggs and vanilla and continue stirring until thoroughly combined. Pour the batter into the lined tin and spread it out evenly with a spatula. Sprinkle the top with flaked almonds.
Bake on the middle rack of the oven for 20–25 minutes, until light golden brown or until an inserted skewer comes out clean. Allow to cool completely, then cut into the desired number of pieces.
There are so many amazing marmalades available now to buy – choose your favourite to use in this recipe and the lovely orange citrus smell will fill the whole kitchen while you are baking.
Makes one 33 × 23cm tray bake, serving 15
SLICE
300g unsalted butter, at room temperature
230g soft light brown sugar
3 large eggs
1½ teaspoons vanilla extract
170g plain flour
225g self-raising flour
125ml orange juice
180g fine-cut marmalade
8 oranges, peeled and segmented
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, ensuring each one is well incorporated before adding the next. Add the vanilla with the last egg.
Sift in the plain and self-raising flours and beat on a low speed until just combined. Pour in the orange juice and marmalade and beat until smooth.
Pour the mixture into the lined baking tin and spread it out evenly. Arrange the segmented oranges in 3 columns lengthways down the tin.
Bake on the middle rack of the oven for 35–40 minutes, until golden brown or an inserted skewer comes out clean. Leave the slice in the tin to cool for 10 minutes, then place on a wire rack to cool while you make the glaze.
MARMALADE GLAZE
75g fine-cut marmalade
50ml orange juice
For the marmalade glaze, put the marmalade and orange juice into a small pan and bring to the boil. Once boiling, turn the heat down to a simmer and cook for a further 3–5 minutes or until it thickens. Remove from the heat and set aside to cool slightly.
ASSEMBLE
Brush the warm glaze generously over the top of the slice to give it a shine, then cut and serve once fully cooled.
In remembrance of our Australian links and also to please our many Australian members of staff past and present, this slice is our version of the famous chocolate bar that is actually Australia’s oldest, dating back to 1924. Its colours and flavours are also very Christmassy, so it fits perfectly here.
Makes one 33 × 23cm tray bake, serving 15
BASE
210g plain flour
50g cocoa powder
135g unsalted butter, at room temperature
150g golden caster sugar
1 large egg
50ml milk
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 × 23cm baking tin and line with parchment paper.
Sift the flour and cocoa into a bowl and set aside. Cream the butter and sugar together in another bowl until light and fluffy. Add the egg and beat until thoroughly combined.
Add the flour and cocoa and mix until just combined. Pour in the milk and beat until smooth. Spoon the mixture into the prepared tin and spread out evenly.
Bake for 15–18 minutes, until it is firm to touch. Remove and let it cool while you prepare the topping. Leave the oven on.
TOPPING
125g unsalted butter, at room temperature
200g golden caster sugar
2 large eggs
1 teaspoon vanilla extract
90g self-raising flour
200g desiccated coconut
2 tablespoons milk
3 tablespoons maraschino cherry syrup (from the jar of cherries – see below)
240g glacé cherries, roughly chopped
170g maraschino cherries, roughly chopped
50g dark chocolate (70% cocoa solids), melted, for drizzling on top
To make the topping, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, ensuring that the first one is well mixed in before adding the next. Add the vanilla with the second egg.
Add the flour and desiccated coconut and mix. Pour in the milk and cherry syrup and mix. Add all the chopped cherries and fold in with a spatula.
Pour the mixture on to the base and spread out evenly. Bake for 30–35 minutes, until it is firm to the touch and starting to go light golden brown. If a skewer comes out clean when inserted, then it is cooked. Once cooled completely, drizzle the melted dark chocolate over the top of the slice in a criss-cross pattern. Cut into the desired shape once the chocolate has set.
This spicy and slightly alcoholic pumpkin slice would actually make a great dessert, served with some whipped or double cream or vanilla ice-cream on the side.
Makes one 33 × 23cm tray bake, serving 15
BASE
140g soft light brown sugar
100g rolled oats
120g plain flour
150g unsalted butter, chilled
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 33 × 23cm baking tin and line with parchment paper.
To make the base, place the sugar, oats and flour in a bowl and stir to combine. Add the butter and rub into the dry ingredients with your fingertips until the mixture resembles crumbs.
Press the mixture evenly into the baking tin and bake for 15–20 minutes, or until golden brown. Set aside to cool slightly. Leave the oven on while you prepare the topping.
TOPPING
425 pumpkin purée (Libby’s canned purée is very good)
2 large eggs
110g golden caster sugar
30g self-raising flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
50ml dark rum
1 teaspoon vanilla extract
a handful of flaked almonds
For the topping, put all ingredients (except the almonds) in a large bowl and beat until smooth and thoroughly combined.
ASSEMBLE
Pour the pumpkin mixture on top of the cooked base, spreading it out evenly, and sprinkle with the flaked almonds.
Bake for 20–25 minutes, until firm to touch and the almonds are a light golden brown.
Cool completely before cutting and serving.
This loaf would be nice served while still warm, perhaps for breakfast at a weekend or when everyone has time to enjoy it more during their time off work or school between Christmas and the New Year.
Makes one 900g loaf, serving 8–10
LOAF
250g unsalted butter, at room temperature
150g golden caster sugar
135g soft brown sugar
5 large eggs
100g ground pistachios
100g ground almonds
80g plain flour
75g raspberry jam
Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a 900g loaf tin and line with parchment paper or a loaf tin liner.
Beat the butter and sugars together with an electric mixer until light and fluffy. Beat in the eggs one at a time, ensuring each one is well combined before adding the next.
Fold in the ground nuts and flour with a spatula.
Place half the batter in the prepared tin, then spread the raspberry jam over that layer and top with the remaining batter.
Bake in the oven for 45–60 minutes, until the loaf is golden brown. When baking there will be a lot of oil from the nuts bubbling around the loaf. The centre must be firm and spring back when touched before you remove it from the oven. If it starts to brown too quickly, cover it with tin foil for the remainder of the cooking time.
Cool for 15–20 minutes then remove from the tin.
GLAZE
120g raspberry jam
2 teaspoons water
To make the glaze, gently heat the raspberry jam and water in a pan on the hob until it is a smooth, syrup-like liquid.
ASSEMBLE
30g pistachios, chopped
Brush the top of the loaf with the warm glaze. Add the chopped pistachios to any remaining raspberry glaze and spoon this mixture down the middle of the loaf for a decorative touch.
