BREAKFAST BAKES

A day that begins with delicious baked goods can only get better

GRAN’S FAMOUS RUSKS

There is nothing better then starting your day with a cuppa and a rusk. Not just any old rusk, but something deliciously wholesome and home-made. Luckily I’ve always had a steady supply of my gran’s famous rusks at hand. My number 1 breakfast bake.

250 g softened butter
180 ml canola oil
250 ml agave nectar (Gran would have used 2 cups of sugar instead)
2 large eggs
600 ml buttermilk
140 g whole-wheat flour
30 g digestive bran
180 g toasted coconut flakes
80 g omega seed mix
100 g ground almonds
1 kg self-raising flour
5 ml salt

PREPARATION

Line the base of a large baking tray with greaseproof paper and grease the sides of the tray. Preheat the oven to 180 °C.

TO MAKE THE RUSKS

In a large mixing bowl, cream together the butter, oil and agave nectar. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk until combined. Add the dry ingredients and mix well to form a soft dough. Press into the baking tray and bake for 1 hour or until golden and a skewer inserted into the centre comes out clean.

PORTIONING AND DRYING OUT

Remove the rusks from the oven and turn out onto a wire rack. Leave to cool completely, then using a bread knife cut into your desired shape and size. Preheat the oven to 100 °C. Arrange the rusks on two baking trays and place back into the oven for 4–6 hours (turning them over half-way through the drying time) or until dried out.
Store in an airtight container, out of the sun.

AUTHOR’S TIP: Rusks are the perfect treat to always have in the house. They are a healthy snack and can keep for months. When one batch is almost finished, I make another.

Makes approximately 50

DARK CHOCOLATE AND ORANGE SCONES

The bitterness of the dark chocolate and sweetness of the orange is a classic combination, which is always popular.

250 g cake flour
15 ml baking powder
a pinch of salt
1 large egg
100 ml milk
60 ml freshly squeezed orange juice
125 g cold butter, cubed and kept ice cold until used
60 g dark chocolate chips

PREPARATION

Preheat the oven to 220 °C and line a baking tray with greaseproof paper.

TO MAKE THE SCONES

Sift together the dry ingredients. Whisk together the egg, milk and orange juice in a jug. Pour the egg mixture over the dry ingredients and add the butter and chocolate chips. Mix lightly to form a soft dough. Do not overwork the mixture; lumps are essential for a soft and fluffy scone.

SHAPING AND BAKING

On a lightly floured surface, shape the dough into a 2 cm-thick circle. Using a 6 cm round cookie cutter press out 8 scones and bake for 10 minutes.
Enjoy the scones hot from the oven, halved and spread with a generous layer of butter.

AUTHOR’S TIP: Place the scones on a long rectangular wooden board. Serve with a bowl of whipped cream and passion fruit curd (see page 10).

Makes 8

VANILLA SCONES

Traditional scones with a touch of vanilla. Serve with thick cream and strawberry jam.

250 g cake flour
15 ml baking powder
a pinch of salt
1 large egg
150 ml milk
1 vanilla pod, split and deseeded
125 g cold butter, cubed and kept ice cold until used

PREPARATION

Preheat the oven to 220 °C and line a baking tray with greaseproof paper.

TO MAKE THE SCONES

Sift together the dry ingredients. Whisk together the egg, milk and vanilla seeds in a jug, then pour over the dry ingredients. Add the butter and mix lightly to form a soft dough. Do not overwork the mixture; lumps are essential for a soft and fluffy scone.

SHAPING AND BAKING

On a lightly floured surface, shape the dough into a 2 cm-thick circle. Using a 6 cm round cookie cutter press out 8 scones and bake for 10 minutes.
Serve the scones hot from the oven, halved and spread with a generous layer of butter.

AUTHOR’S TIP: Mini scones are a fun variation on the theme. Use a 4 cm cookie cutter and press out 12 rounds. When the scones have cooled completely, top each one with a teaspoon of strawberry jam and a dollop of thick cream on each scone.

Makes 8

RASPBERRY AND APPLE STREUSEL MUFFINS

A deliciously moist, fruity muffin with a crunchy, candied topping.

320 g self-raising flour
5 ml ground nutmeg
250 g castor sugar
250 ml canola oil
3 extra large eggs
200 g raspberries, chopped (plus extra, kept whole, for decorating)
3 apples, peeled, cored and quartered

STREUSEL TOPPING

30 ml cake flour
30 ml brown sugar
15 ml softened butter
2.5 ml ground cinnamon

PREPARATION

Preheat the oven to 180 °C and grease and line (see author’s tip below) a 12-cup muffin pan.

TO MAKE THE MUFFINS

Sift the flour and nutmeg into a large bowl. In a separate bowl whisk together the sugar, oil and eggs. Make a well in the dry ingredients and whisk in the egg mixture until you have a smooth batter. Fold in the raspberries. Spoon the batter into the muffin cups, filling each cup three-quarters full. Slice the apple quarters and fan out on top of the batter.

TO MAKE THE STREUSEL TOPPING

Mix together the flour, sugar, butter and cinnamon until the mixture resembles crumbs, then lightly scatter the crumble over the fanned apples. Bake at 180 °C for 20 minutes.

AUTHOR’S TIP: First grease and then line the muffin cups with butter and greaseproof paper. Cut twenty-four 4 cm × 4 cm squares and place two squares into each muffin cup, overlapping them. The butter will help the paper stick to the base of the cups. Once the muffins are cooled, tie twine around each muffin holder, creating a rustic muffin cup.Place two raspberries on top of each muffin as decoration.

Makes 12

CHRISTINE’S SAVOURY BREAD AND BUTTER BAKE

While writing this book I was fortunate enough to have Christine as my housemate, the most enthusiastic supporter of my passion for baking, cooking and icing. This is her recipe, which I simply have to share with you. So here it is …

8 croissants, sliced in half lengthways
50 g softened butter
6 extra large eggs
100 ml milk
a pinch of salt
200 g whole cherry tomatoes
8 rashers fried streaky bacon
100 g wild rocket

PREPARATION

Grease a large ovenproof dish and preheat the oven to 180 °C.

TO MAKE THE PUDDING

Butter the croissants on one side and arrange them in the dish. Whisk together the eggs, milk and salt. Pour the egg mixture over the croissants and top with the tomatoes and bacon.

BAKING AND SERVING

Bake for 10 minutes, or until the egg has set and the croissants are crisp. Garnish with fresh rocket and serve.

AUTHOR’S TIP: If you want to make individual servings, use a muffin pan and cut the croissants in four, across instead of lengthways. Follow the method as above. This makes 12 muffins.

Serves 4

BANANA, RASPBERRY AND BUTTERSCOTCH PANCAKE STACK

What could be better than having three of the nicest ingredients in one mouthful? Only the addition of my all-time favourite breakfast staple – pancakes!

PANCAKE BATTER

250 g cake flour
10 ml baking powder
a pinch of salt
2 extra large eggs
125 ml canola oil
5 ml vinegar
750 ml milk

FILLING

125 ml butterscotch (see page 14)
25 g sweet spiced sugar (see page 14)
60 ml lemon juice
400 g raspberries, slightly mashed (plus extra, for decorating)
4 bananas, sliced

TO MAKE THE BATTER

Sift together the dry ingredients. Whisk together the eggs, oil and vinegar, then mix with the dry ingredients. Gradually add the milk and continue beating until you have a silky-smooth pancake batter. Refrigerate for 30 minutes.

COOKING THE PANCAKES

Heat a little oil in a large non-stick frying pan over medium heat. Add a drop of oil, and pour in half a soup ladle of pancake batter. Swirl the pan until the base is completely covered and cook for 2 minutes, until the base is golden-brown and the ends of the pancake start to curl away from the sides of the pan. Using a spatula, flip the pancake over and cook for 1 minute. Remove and set aside. Make 15 pancakes, placing a sheet of baking paper between each pancake.

ASSEMBLING THE STACK

Spread a thin layer of butterscotch on half the pancakes and sprinkle sweet spiced sugar and lemon juice on the remaining half. Layer them, and alternate the raspberries and bananas. Decorate with fresh raspberries and drizzle over leftover butterscotch sauce.

AUTHOR’S TIP: Don’t be discouraged if your first pancake is a flop – it generally always is. Build the stack on a raised cake stand or pretty plate. Slice the pancake stack as if you were slicing a cake.

Serves 6

BANANA FRITTERS WITH HOT CHOCOLATE

Some would say this is a winter breakfast. I think it’s an all year, anytime delight!

FRITTER BATTER

200 g self-raising flour
a pinch of salt
2 extra large eggs
100 ml milk
3 bananas, mashed
500 ml canola oil for deep-frying
50 ml cinnamon sugar for sprinkling

HOT CHOCOLATE

500 ml full-cream milk
100 ml cream
1 cinnamon stick
100 g dark chocolate chips

TO MAKE THE BATTER

Sift together the dry ingredients, whisk the eggs and milk, then slowly whisk into the dry ingredients to form a smooth batter. Stir in the mashed banana until combined.

DEEP-FRYING

Heat the oil in a small saucepan to 180 °C. Drop tablespoonfuls of the batter into the pan. Carefully rotate the fritters in the oil until golden-brown, this takes about 2 minutes. Remove from the pan, drain on paper towel and sprinkle with cinnamon sugar immediately. Repeat until the batter is finished.

TO MAKE THE HOT CHOCOLATE

While the fritters are frying, place the milk, cream and cinnamon stick in a small saucepan over medium heat and scald. Remove the cinnamon stick, then whisk in the chocolate until melted and the mixture is smooth and silky. Strain into mugs.

AUTHOR’S TIP: Pour the hot chocolate into espresso cups, and place the cups on saucers. Skewer the fritters onto mini wooden forks and place alongside the hot chocolate.

Serves 6

BRIOCHE

It’s hard to find a good brioche in South Africa. You tend to have to order it a few days in advance or find a substitute. It’s really not difficult to make, though. Try it, and if it works for you, simply freeze a loaf and slice it as you need it.

35 ml yeast
80 ml warm milk
40 ml sugar
500 g cake flour
10 ml salt
300 g butter, chilled and cubed
5 large eggs
1 egg mixed with 5 ml water for the egg wash

TO MAKE THE DOUGH

Place the yeast, warm milk and sugar in a jug and leave it to stand, so that the yeast can activate. It is ready when the surface has foamed and is covered in bubbles.
Sift the flour and salt into a large metal bowl, and add the butter. Using the dough hook on your mixer or alternatively by hand, knead together the flour and butter to resemble fine breadcrumbs. Add the eggs and the yeast mixture and continue kneading for 10 minutes in the mixer or 20 minutes by hand. You should have an elastic, shiny and smooth dough.

FIRST PROVE

Place the dough in a large oiled bowl and cover with a tea towel. Place in a warm spot and leave to prove for 2 hours. It should double in size.

SECOND PROVE

Knock back the dough, and place back into the large bowl. Cover with clingfilm and refrigerate for 6 hours.

THIRD PROVE

Knock back the dough again and place into a greased loaf tin. Cover with a tea towel and leave to prove in a warm place for a further 45 minutes. Cut 4 small slits across the top of the bread. Brush with the egg wash.

BAKING AND COOLING

Preheat the oven to 200 °C and bake the brioche for 45 minutes. When done, the loaf should have a hollow sound when you tap the base of it. Turn out onto a wire rack and leave to cool.

AUTHOR’S TIP: I love to serve toasted brioche with pan-fried garlic mushrooms and a dollop of crème fraîche. French toast brioche is also to die for – top with maple bacon (see recipe opposite).

Makes 1 standard sized loaf

BLUEBERRY DROP SCONES WITH MAPLE BACON

As this is a baking book, there are not many savoury recipes, but here is a perfect example of how sweet and savoury can be used together.

DROP SCONE BATTER

100 g cake flour
10 ml castor sugar
7.5 ml baking powder
a pinch of salt
2 large eggs
30 ml canola oil
milk
200 g fresh blueberries

TOPPING

250 g packet streaky bacon
100 ml maple syrup
3 sprigs of thyme
60 ml crème fraîche
4 sprigs fresh thyme to garnish

TO MAKE THE BATTER

Sift together the dry ingredients. Break the eggs into a measuring jug, add the oil and top with milk to make up a ³⁄₄ cup. Whisk the milk mixture well, then gradually whisk into the dry ingredients to form a lumpy batter. Do not over mix: a few small lumps are fine. Add the blueberries and stir through.

COOKING THE DROP SCONES

Preheat the oven to 100 °C. Heat a drop of oil in a non-stick frying pan over medium heat. Drop two tablespoons of batter per drop scone into the pan. When the bubbles that have formed on top burst turn the drop scone over, and cook for 30 seconds. Remove and keep warm in the oven. Repeat this until the batter is finished.

FRYING THE BACON

While you are making the drop scones, fry the bacon in a frying pan over medium heat until the rashers are crispy, add the maple syrup and sprigs of thyme and deglaze (coat and glaze until there is no excess syrup left in the pan) for about 1 minute. Remove from the heat and set aside.

AUTHOR’S TIP: Divide the drop scones between four large rimmed plates and top with the crispy bacon and a dollop of crème fraîche. Garnish with fresh thyme.

Makes 16

GARY’S BANANA, BLUEBERRY AND NUTELLA MUFFINS

In our house I am not the only one who can bake. Gary can bake anything and it always turns out perfectly. He often teases me that he’s the better baker and I’m the perfectionist. I love my recipes but I love this recipe of his too.

100 g softened butter
250 g castor sugar
2 extra large eggs
300 g self-raising flour
2.5 ml bicarbonate of soda
a pinch of salt
125 ml buttermilk
4 ripe bananas
juice of 1 lemon
200 g blueberries
125 ml Nutella

PREPARATION

Preheat the oven to 160 °C and line a 12-cup muffin pan with paper cases.

TO MAKE THE BATTER

Cream together the butter and sugar until pale and fluffy, add the eggs one at a time, beating continuously after each addition. Sift together the dry ingredients and fold into the creamed mixture, alternating with the buttermilk.
Mash the bananas with the lemon juice and fold it and the blueberries into the batter. Spoon the mixture into the muffin cups, filling each cup three-quarters full.

BAKING AND ICING

Bake for 10–15 minutes or until the muffins are well risen and a metal skewer inserted into the centre comes out clean. Remove from the pan and place on a cooling rack. When completely cooled, spread the top of each muffin with Nutella.

AUTHOR’S TIP: Swirl the Nutella on the top of the cupcakes and sprinkle over some roughly chopped toasted hazelnuts. If figs are in season, decorate the muffins with quartered figs (as pictured).