Griddle Cakes and Breads
Some cakes, breads and biscuits (cookies) can be cooked on top of the oven, so although not strictly ‘bakes’, I think they still qualify for this collection. Here are some delicious scones, old-fashioned country breads and cakes. One advantage to most of them is that they can be cooked very quickly.
Why not try making some for that lazy Sunday breakfast you’ve been promising yourself? Most of them are cooked on a griddle or in a frying pan (skillet), but there are a couple of fried (sautéed) and steamed recipes too.
Barbadian Conkies
Makes 12
350 g/12 oz pumpkin, grated
225 g/8 oz sweet potato, grated
1 large coconut, grated, or 225 g/8 oz 2 cups desiccated (shredded) coconut
350 g/12 oz/1½ cups soft brown sugar
5 ml/1 tsp ground mixed (apple-pie) spice
5 ml/1 tsp grated nutmeg
5 ml/1 tsp salt
5 ml/1 tsp almond essence (extract)
100 g/4 oz/2/3 cup raisins
350 g/12 oz/3 cups cornmeal
100 g/4 oz/1 cup self-raising (self-rising) flour
175 g/6 oz/¾ cup butter or margarine, melted
300 ml/½ pt/1¼ cups milk
Mix together the pumpkin, sweet potato and coconut. Stir in the sugar, spices, salt and almond essence. Add the raisins, cornmeal and flour and mix well. Mix the melted butter or margarine with the milk and fold into the dry ingredients until well blended. Place about 60 ml/4 tbsp of the mixture into a square of foil, taking care not to overfill. Fold the foil into a parcel so that it is neatly wrapped and no mixture is left exposed. Repeat with the remaining mixture. Steam the conkies on a rack over a pan of boiling water for about 1 hour until firm and cooked. Serve hot or cold.
Deep-fried Christmas Biscuits
Makes 40
50 g/2 oz/¼ cup butter or margarine
100 g/4 oz/1 cup plain (all-purpose) flour
2.5 ml/½ tsp ground cardamom
25 g/1 oz/2 tbsp caster (superfine) sugar
15 ml/1 tbsp double (heavy) cream
5 ml/1 tsp brandy
1 small egg, beaten
Oil for deep-frying
Icing (confectioners’) sugar for dusting
Rub the butter or margarine into the flour and cardamom until the mixture resembles breadcrumbs. Stir in the sugar, then add the cream and brandy and enough of the egg to make a fairly stiff mixture. Cover and leave in a cool place for 1 hour.
Roll out on a lightly floured surfaced to 5 mm/¼ in thick and cut into 10 x 2.5 cm/4 x 1 in strips with a pastry cutter. Cut a slit down the middle of each strip with a sharp knife. Pull one end of the strip through the slit to make a half-bow. Deep-fry the biscuits (cookies) in batches in hot oil for about 4 minutes until golden brown and puffed. Drain on kitchen paper (paper towels) and serve sprinkled with icing sugar.
Cornmeal Cakes
Makes 12
100 g/4 oz/1 cup self-raising (self-rising) flour
100 g/4 oz/1 cup cornmeal
5 ml/1 tsp baking powder
15 g/½ oz/1 tbsp caster (superfine) sugar
2 eggs
375 ml/13 fl oz/1½ cups milk
60 ml/4 tbsp oil
Oil for shallow-frying
Mix together the dry ingredients and make a well in the centre. Beat together the eggs, milk and measured oil, then beat into the dry ingredients. Heat a little oil in a large frying pan (skillet) and fry (sauté) 60 ml/4 tbsp of the batter until bubbles appear on the top. Turn over and brown on the other side. Remove from the pan and keep warm while you continue with the remaining batter. Serve warm.
Crumpets
Makes 8
15 g/½ oz fresh yeast or 20 ml/ 4 tsp dried yeast
5 ml/1 tsp caster (superfine) sugar
300 ml/½ pt/1¼ cups milk
1 egg
250 g/9 oz/2¼ cups plain (all-purpose) flour
5 ml/1 tsp salt
Oil for greasing
Mix the yeast and sugar with a little of the milk to a paste, then blend in the remaining milk and the egg. Stir the liquid into the flour and salt and mix to a creamy, thick batter. Cover and leave in a warm place for 30 minutes until doubled in size. Heat a griddle or heavy frying pan (skillet) and grease it lightly. Place 7.5 cm/3 in baking rings on the griddle. (If you do not have baking rings, carefully cut the top and bottom off a small tin.) Pour cupfuls of the mixture into the rings and cook for about 5 minutes until the underside is browned and the top is pitted. Repeat with the remaining mixture. Serve toasted.
Doughnuts
Makes 16
300 ml/½ pt/1¼ cups warm milk
15 ml/1 tbsp dried yeast
175 g/6 oz/¾ cup caster (superfine) sugar
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
50 g/2 oz/¼ cup butter or margarine
1 egg, beaten
Oil for deep-frying
5 ml/1 tsp ground cinnamon
Mix together the warm milk, yeast, 5 ml/1 tsp of the sugar and 100 g/ 4 oz/1 cup of the flour. Leave in a warm place for 20 minutes until frothy. Mix together the remaining flour, 50 g/2 oz/¼ cup of the sugar and the salt in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Mix in the egg and the yeast mixture and knead well to a smooth dough. Cover and leave in a warm place for 1 hour. Knead again and roll out to 2 cm/½ in thick. Cut into rings with an 8 cm/3 in cutter and cut out the centres with a 4 cm/1½ in cutter.
Place on a greased baking (cookie) sheet and leave to rise for 20 minutes. Heat the oil until almost smoking, then deep-fry the doughnuts a few at a time for a few minutes until golden. Drain well. Place the remaining sugar and the cinnamon in a bag and shake the doughnuts in the bag until well coated.
Potato Doughnuts
Makes 24
15 ml/1 tbsp dried yeast
60 ml/4 tbsp warm water
25 g/1 oz/2 tbsp caster (superfine) sugar
25 g/1 oz/2 tbsp lard (shortening)
1.5 ml/¼ tsp salt
75 g/3 oz/1/3 cup mashed potato
1 egg, beaten
120 ml/4 fl oz/½ cup milk, boiled
300 g/10 oz/2½ cups strong plain (bread) flour
Oil for deep-frying
Granulated sugar for sprinkling
Dissolve the yeast in the warm water with a teaspoon of the sugar and leave until frothy. Mix together the lard, remaining sugar and the salt. Stir in the potato, yeast mixture, egg and milk, then gradually work in the flour and mix to a smooth dough. Turn out on to a floured surface and knead well. Place in a greased bowl, cover with clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.
Knead again, then roll out to 1 cm/½ in thick. Cut into rings with an 8 cm/ 3 in cutter, then cut out the centres with a 4 cm/1½ in cutter to make doughnut shapes. Leave to rise until doubled in size. Heat the oil and deep-fry the doughnuts until golden. Sprinkle with sugar and leave to cool.
Naan Bread
Makes 6
2.5 ml/½ tsp dried yeast
60 ml/4 tbsp warm water
350 g/12 oz/3 cups plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
150 ml/¼ pt/2/3 cup plain yoghurt
Melted butter for brushing
Mix together the yeast and warm water and leave in a warm place for 10 minutes until frothy. Mix the yeast mixture into the flour, baking powder and salt, then work in the yoghurt to make a soft dough. Knead until no longer sticky. Place in an oiled bowl, cover and leave to rise for 8 hours.
Divide the dough into six pieces and roll into ovals about 5 mm/¼ in thick. Place on a greased baking (cookie) sheet and brush with melted butter. Grill (broil) under a medium grill (broiler) for about 5 minutes until slightly puffy, then turn and brush the other side with butter and grill for a further 3 minutes until lightly browned.
Oat Bannocks
Makes 4
100 g/4 oz/1 cup medium oatmeal
2.5 ml/½ tsp salt
A pinch of bicarbonate of soda (baking soda)
10 ml/2 tsp oil
60 ml/4 tsp hot water
Mix the dry ingredients in a bowl and make a well in the centre. Stir in the oil and enough of the water to make a firm dough. Turn out on to a lightly floured surface and knead until smooth. Roll out to about 5 mm/¼ in thick, tidy the edges, then cut into quarters. Heat a griddle or heavy-based frying pan (skillet) and fry (sauté) the bannocks for about 20 minutes until the corners begin to curl. Turn over and cook the other side for 6 minutes.
Pikelets
Makes 8
10 ml/2 tsp fresh yeast or 5 ml/ 1 tsp dried yeast
5 ml/1 tsp caster (superfine) sugar
300 ml/½ pt/1¼ cups milk
1 egg
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
Oil for greasing
Mix the yeast and sugar with a little of the milk to a paste, then blend in the remaining milk and the egg. Stir the liquid into the flour and salt and mix to a thin batter. Cover and leave in a warm place for 30 minutes until doubled in size. Heat a griddle or heavy frying pan (skillet) and grease it lightly. Pour cupfuls of the mixture on to the griddle and cook for about 3 minutes until the underside is browned, then turn and cook for about 2 minutes on the other side. Repeat with the remaining mixture.
Easy Drop Scones
Makes 15
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
15 ml/1 tbsp caster (superfine) sugar
1 egg
150 ml/¼ pt/2/3 cup milk
Oil for greasing
Mix together the flour, salt and sugar and make a well in the centre. Drop in the egg and gradually work in the egg and milk until you have a smooth batter. Heat a large frying pan (skillet) and oil it lightly. When hot, place spoonfuls of batter in the pan so they form rounds. Cook for about 3 minutes until the scones (biscuits) are puffed and golden on the underside, then turn over and brown the other side. Serve hot or warm.
Maple Drop Scones
Makes 30
200 g/7 oz/1¾ cups self-raising (self-rising) flour
25 g/1 oz/¼ cup rice flour
10 ml/2 tsp baking powder
25 g/1 oz/2 tbsp caster (superfine) sugar
A pinch of salt
15 ml/1 tbsp maple syrup
1 egg, beaten
200 ml/7 fl oz/scant 1 cup milk
Sunflower oil
50 g/2 oz/¼ cup butter or margarine, softened
15 ml/1 tbsp finely chopped walnuts
Mix together the flours, baking powder, sugar and salt and make a well in the centre. Add the maple syrup, egg and half the milk and beat until smooth. Stir in the remaining milk to make a thick batter. Heat a little oil in a frying pan (skillet), then pour off the excess. Drop spoonfuls of the batter into the pan and fry (sauté) until the undersides are golden. Turn and fry the other sides. Remove from the pan and keep warm while you fry the remaining scones (biscuits). Mash the butter or margarine with the nuts and top the warm scones with the flavoured butter to serve.
Griddle Scones
Makes 12
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
10 ml/2 tsp cream of tartar
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp lard (shortening) or butter
25 g/1 oz/2 tbsp caster (superfine) sugar
150 ml/¼ pt/2/3 cup milk
Oil for greasing
Mix together the flour, bicarbonate of soda, cream of tartar and salt. Rub in the lard or butter, then stir in the sugar. Gradually blend in the milk until you have a soft dough. Cut the dough in half and knead and shape each into a flat round about 1 cm/½ in thick. Cut each round into six. Heat a griddle or large frying pan (skillet) and oil lightly. When hot, place the scones (biscuits) in the pan and cook for about 5 minutes until golden on the underside, then turn over and cook on the other side. Leave to cool on a wire rack.
Cheesy Griddle Scones
Makes 12
25 g/1 oz/2 tbsp butter or margarine, softened
100 g/4 oz/½ cup cottage cheese
5 ml/1 tsp snipped fresh chives
2 eggs, beaten
40 g/1½ oz/1/3 cup plain (all-purpose) flour
15 g/½ oz/2 tbsp rice flour
5 ml/1 tsp baking powder
15 ml/1 tbsp milk
Oil for greasing
Beat together all the ingredients except the oil to make a thick batter. Heat a little oil in a frying pan (skillet), then drain off any excess. Fry (sauté) spoonfuls of the mixture until the undersides are golden. Turn the scones (biscuits) over and fry the other side. Remove from the pan and keep warm while you fry the remaining scones
Special Scotch Pancakes
Makes 12
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp caster (superfine) sugar
5 ml/1 tsp cream of tartar
2.5 ml/½ tsp salt
2.5 ml/½ tsp bicarbonate of soda (baking soda)
1 egg
5 ml/1 tsp golden (light corn) syrup
120 ml/4 fl oz/½ cup warm milk
Oil for greasing
Mix together the dry ingredients and make a well in the centre. Beat the egg with the syrup and milk and mix into the flour mixture until you have a very thick batter. Cover and leave to stand for about 15 minutes until the mixture bubbles. Heat a large griddle or heavy-based frying pan (skillet) and grease it lightly. Drop small spoonfuls of the batter on to the griddle and cook one side for about 3 minutes until the underside is golden, then turn and cook the other side for about 2 minutes. Wrap the pancakes in a warm tea towel (dish cloth) while you cook the remaining batter. Serve fresh and buttered, toasted or fried (sautéed).
Fruit Scotch Pancakes
Makes 12
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp caster (superfine) sugar
5 ml/1 tsp cream of tartar
2.5 ml/½ tsp salt
2.5 ml/½ tsp bicarbonate of soda (baking soda)
100 g/4 oz/2/3 cup raisins
1 egg
5 ml/1 tsp golden (light corn) syrup
120 ml/4 fl oz/½ cup warm milk
Oil for greasing
Mix together the dry ingredients and raisins and make a well in the centre. Beat the egg with the syrup and milk and mix into the flour mixture until you have a very thick batter. Cover and leave to stand for about 15 minutes until the mixture bubbles. Heat a large griddle or heavy-based frying pan (skillet) and grease it lightly. Drop small spoonfuls of the batter on to the griddle and cook one side for about 3 minutes until the underside is golden, then turn and cook the other side for about 2 minutes. Wrap the pancakes in a warm tea towel (dish cloth) while you cook the remainder. Serve fresh and buttered, toasted or fried (sautéed).
Orange Scotch Pancakes
Makes 12
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp caster (superfine) sugar
5 ml/1 tsp cream of tartar
2.5 ml/½ tsp salt
2.5 ml/½ tsp bicarbonate of soda (baking soda)
10 ml/2 tsp grated orange rind
1 egg
5 ml/1 tsp golden (light corn) syrup
120 ml/4 fl oz/½ cup warm milk
A few drops of orange essence (extract)
Oil for greasing
Mix together the dry ingredients and orange rind and make a well in the centre. Beat the egg with the syrup, milk and orange essence and mix into the flour mixture until you have a very thick batter. Cover and leave to stand for about 15 minutes until the mixture bubbles. Heat a large griddle or heavy-based frying pan (skillet) and grease it lightly. Drop small spoonfuls of the batter on to the griddle and cook one side for about 3 minutes until the underside is golden, then turn and cook the other side for about 2 minutes. Wrap the pancakes in a warm tea towel (dish cloth) while you cook the remainder. Serve fresh and buttered, toasted or fried (sautéed).
Singing Hinny
Makes 12
225 g/8 oz/2 cups plain (all-purpose) flour
2.5 ml/½ tsp salt
2.5 ml/½ tsp baking powder
50 g/2 oz/¼ cup lard (shortening)
50 g/2 oz/¼ cup butter or margarine
100 g/4 oz/2/3 cup currants
120 ml/4 fl oz/½ cup milk
Oil for greasing
Mix together the dry ingredients, then rub in the lard and butter or margarine until the mixture resembles breadcrumbs. Stir in the currants and make a well in the centre. Mix in enough of the milk to make a stiff dough. Roll out on a lightly floured surface to about 1 cm/½ in thick and prick the top with a fork. Heat a griddle or heavy-based frying pan (skillet) and grease it lightly. Cook the cake for about 5 minutes until the underside is golden, then turn and cook the other side for about 4 minutes. Serve split and buttered.
Welsh Cakes
Serves 4
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
2.5 ml/½ tsp ground mixed (apple-pie) spice
50 g/2 oz/¼ cup butter or margarine
50 g/2 oz/¼ cup lard (shortening)
75 g/3 oz/1/3 cup caster (superfine) sugar
50 g/2 oz/1/3 cup currants
1 egg, beaten
30–45 ml/2–3 tbsp milk
Mix together the flour, baking powder and mixed spice in a bowl. Rub in the butter or margarine and lard until the mixture resembles breadcrumbs. Stir in the sugar and currants. Stir in the egg and enough of the milk to make a stiff dough. Roll out on a floured board to 5 mm/¼ in thick and cut into 7.5 cm/3 in rounds. Bake on a greased griddle for about 4 minutes on each side until golden brown.
Welsh Pancakes
Makes 12
175 g/6 oz/1½ cups plain (all-purpose) flour
2.5 ml/½ tsp cream of tartar
2.5 ml/½ tsp bicarbonate of soda (baking soda)
50 g/2 oz/¼ cup caster (superfine) sugar
25 g/1 oz/2 tbsp butter or margarine
1 egg, beaten
120 ml/4 fl oz/½ cup milk
2.5 ml/½ tsp vinegar
Oil for greasing
Mix together the dry ingredients and stir in the sugar. Rub in the butter or margarine and make a well in the centre. Mix in the egg and just enough of the milk to make a thin batter. Stir in the vinegar. Heat a griddle or heavy-based frying pan (skillet) and grease it lightly. Drop large spoonfuls of batter into the pan and fry (sauté) for about 3 minutes until golden on the underside. Turn and cook the other side for about 2 minutes. Serve hot and buttered.
Mexican Spiced Corn Bread
Makes 8 rolls
225 g/8 oz/2 cups self-raising (self-rising) flour
5 ml/1 tsp chilli powder
2.5 ml/½ tsp bicarbonate of soda (baking soda)
200 g/7 oz/1 small can creamed sweetcorn (corn)
15 ml/1 tbsp curry paste
250 ml/8 fl oz/1 cup plain yoghurt
Oil for shallow-frying
Mix together the flour, chilli powder and bicarbonate of soda. Stir in the remaining ingredients except the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead gently until smooth. Cut into eight pieces and pat each one into a 13 cm/5 in round. Heat the oil in a heavy-based frying pan (skillet) and fry (sauté) the corn breads for 2 minutes on each side until browned and lightly puffed.
Swedish Flat Bread
Makes 4
225 g/8 oz/2 cups wholemeal (wholewheat) flour
225 g/8 oz/2 cups rye or barley flour
5 ml/1 tsp salt
About 250 ml/8 fl oz/1 cup lukewarm water
Oil for greasing
Mix the flours and salt in a bowl, then gradually work in the water until you have a firm dough. You may need a little more or less water, depending on the flour you use. Beat well until the mixture leaves the sides of the bowl, then turn out on to a lightly floured surface and knead for 5 minutes. Divide the dough into four and roll out thinly to 20 cm/8 in rounds. Heat a griddle or large frying pan (skillet) and oil it lightly. Fry (sauté) one or two breads at a time for about 15 minutes on each side until golden.
Steamed Rye and Sweetcorn Bread
Makes one 23 cm/9 in loaf
175 g/6 oz/1½ cups rye flour
175 g/6 oz/1½ cups wholemeal (wholewheat) flour
100 g/4 oz/1 cup oatmeal
10 ml/2 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp salt
450 ml/¾ pt/2 cups milk
175 g/6 oz/½ cup black treacle (molasses)
10 ml/2 tsp lemon juice
Mix together the flours, oatmeal, bicarbonate of soda and salt. Warm the milk, treacle and lemon juice until lukewarm, then stir into the dry ingredients. Spoon into a greased 23 cm/ 9 in pudding bowl and cover with pleated foil. Place in a large pan and fill with enough hot water to come half-way up the sides of the tin. Cover and boil for 3 hours, topping up with boiling water as necessary. Leave overnight before serving.
Steamed Sweetcorn Bread
Makes two 450 g/1 lb loaves
175 g/6 oz/1½ cups plain (all-purpose) flour
225 g/8 oz/2 cups cornmeal
15 ml/1 tbsp baking powder
A pinch of salt
3 eggs
45 ml/3 tbsp oil
150 ml/¼ pt/2/3 cup milk
300 g/11 oz canned sweetcorn (corn), drained and mashed
Mix together the flour, cornmeal, baking powder and salt. Beat together the eggs, oil and milk, then stir into the dry ingredients with the sweetcorn. Spoon into two greased 450 g/1 lb loaf tins (pans) and place in a large pan filled with enough boiling water to come half-way up the sides of the tins. Cover and simmer for 2 hours, topping up with boiling water as necessary. Leave to cool in the tins before turning out and slicing.
Wholemeal Chapatis
Makes 12
225 g/8 oz/2 cups wholemeal (wholewheat) flour
5 ml/1 tsp salt
150 ml/¼ pt/2/3 cup water
Mix the flour and salt in a bowl, then gradually work in the water until you have a firm dough. Divide into 12 and roll out thinly on a floured surface. Grease a heavy-based frying pan (skillet) or griddle and fry (sauté) a few chapatis at a time over a moderate heat until brown underneath. Turn over and cook the other side until lightly browned. Keep the chapatis warm while you fry the remainder. Serve buttered on one side, if liked.
Wholemeal Puris
Makes 8
100 g/4 oz/1 cup wholemeal (wholewheat) flour
100 g/4 oz/1 cup plain (all-purpose) flour
2.5 ml/½ tsp salt
25 g/1 oz/2 tbsp butter or margarine, melted
150 ml/¼ pt/2/3 cup water
Oil for deep-frying
Mix together the flours and salt and make a well in the centre. Pour in the butter or margarine. Gradually add the water, mixing to a firm dough. Knead for 5–10 minutes, then cover with a damp cloth and leave to stand for 15 minutes.
Divide the dough into eight and roll each one into a thin 13 cm/5 in round. Heat the oil in a large heavy-based frying pan (skillet) and fry (sauté) the puris one or two at a time until they puff up and are crisp and golden. Drain on kitchen paper (paper towels).