Our first recipe will focus on what to do with left over stale bread. It's a question we get asked a lot in the bakery as our bread becomes stale quicker than the commercial stuff thsts packed full of preservatives and fat.
This recipe is a real quick and easy way of using old bread and a few store cupboard ingredients. To make it even easier use premade pastry.
Pastry Ingredients 220g plain flour pinch of salt teaspoon caster sugar 160g butter, diced 2 tablespoons of water.
Filing Ingredients 75g golden syrup 75g whute breadcrumbs zest and juice of 1 lemon
8" pie tin
Preheat oven to 180 degree Celcius Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill until firm.
Rollout and press into a greased pie dish. blind bake for 10 minutes until crisp but not completely baked.
Meanwhike heat the syrup in a pan until runny. Add the bread crumbs a third at a time until the mixture is the consistency of cake mix. Add the juice and zest then pout into the crust anf spread to fill.
Bake the tart for 10-15 minutes at 180 degrees. To give the tart a sheen glaze with marmalade or apricot jam to taste.
Brownies are very popular at the Bakehouse and the recipe we use borrows heavily from the original Boston Classic. We only use the best and naughtiest ingredients to make our brownies extra indulgent.
Ingredients: 250g Unsalted butter, cubed 100g Good quality dark chocolate, in pieces 200g Caster sugar 4 Large free range eggs 50g Plain flour 50g Cocoa powder A pinch of salt
We use a 20cm square tin but go larger if you want a thinner brownie.
Preheat oven to 180 degrees C or gas mark 4. Melt the butter and chocolate over a low heat stirring just enough to keep it smooth, but don't let it boil. Set the melted mixture aside.
Whisk the eggs and sugar together before adding the chocolate mixture. Whisk until smooth to prevent separation. Sift in the salt, flour and cocoa powder.
Transfer the mixture to a well greased tin and bake for 25 minutes or until a squeeze comes out with a few moist crumbs. Leave to cool. For best results fridge over night.
For a cakier brownie use 100g of flour. The recipe scales up very well for larger batches and brownies keep for about a week of kept in an airtight container.