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Makes eight decent-sized pancakes plain flour 150g caster sugar 3 tbsp salt a pinch baking powder 1 tsp bicarbonate of soda ¼ tsp buttermilk 250ml egg 1 butter a knob In a big bowl, mix together all of the dry ingredients.
Preparation time: 10 minutes Cooking time: 7 minutes Serves 2-4 85g butter, plus extra for greasing 150g dark chocolate A pinch of salt 5 tbsp cocoa powder, plus extra for dusting 100g egg whites (about 2) 1 tbsp caster sugar 1 Butter individual mini-pie dishes or ramekins generously.
Makes 1 large cake 200g dark muscovado sugar 200g unsalted butter, soft 2 eggs 1 tsp vanilla 150g plain yoghurt 250g wholemeal flour 2 tsp baking powder ½ tsp salt ½ tsp cinnamon A good grating of nutmeg 4 apples (about 500g) 2 tbsp demerara sugar 1 Butter and line a large (900g) cake tin with baking paper.
large onion 1 butter 25g chard 700g tarragon 1 tbsp, chopped plain flour 1 tbsp crème fraîche 200ml grain mustard 2 tsp feta 200g puff pastry 375g a small egg You will also need a shallow tart tin about 20cm in diameter.
Makes 12 pieces 250g pecans 150g dates 150g light brown sugar 225g unsalted butter, softened, plus 25g for the caramel, and some for greasing ¼ tsp sea salt 330g plain flour 100ml water 800g caster or granulated sugar 1 tsp salt ½ tsp cream of tartar 225ml double cream 1 Butter and line with parchment a 25 x 40cm baking tin.
One, by Florence Knight (Salt Yard) Serves 4-6 750g pandoro, cut into thick slices 2 tsp butter 160g dark chocolate, broken into small pieces 6 medium eggs 1 tbsp demerara sugar, plus extra for dusting A pinch of salt 100ml whole milk 480ml double cream 1 Butter one side of the pandoro slices.
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2. Butter a gratin dish with 1 tablespoon of butter.
Add another 75g butter to the pan.
3. Butter a medium gratin dish.
Whisk in the remaining 25g butter.
3. Butter a shallow 2-quart baking dish.
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