This has to be the easiest ice cream to make and it is absolutely delicious. Serve it stuffed into baked pears or peaches or as a sweet pancake filling – unbelievable!
Put all the ingredients except the oil and coating sugar into a large bowl and mix together, then tip out onto a lightly floured surface and knead for 5 minutes.
Put the dough back in the bowl and leave to double in size.
Divide the dough into 75 g/3 oz pieces and shape into balls.
Put on your floured surface and leave to rise until doubled in size.
Pour some vegetable or sunflower oil into a large heavy-based pan and heat to 170°C/325°F, or a medium heat.
Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side.
(If you have a problem with rolling the doughnuts over then pierce them slightly with a knife.
) The frying should take no more than 5 minutes for both sides.
When they are browned, tip them straight into a bowl full of caster sugar and coat well.
Cool them on a wire rack, then enjoy with a nice cup of tea.
I wanted to go back to the way we used to make Hot Cross Buns, using real fruit rather than all dried. The result is this juicy bun – the kids will love it, and adults will too!
A classic sweet bread from Merseyside, enriched with sultanas, cherries, and citrus zest, topped with a delicate icing. Perfect for tea time or breakfast with butter.
My wife’s favourite Danish. Remember Valentine’s Day – get baking. Probably you won’t use all the pastries at once, so you can freeze the finished dough for up to 3 months. You need to start this the day before.
Dilute the yeast in a little warm water and put with the flour, salt and sugar into a large mixing bowl.
Using a wooden spoon, slowly mix in a little water until the dough becomes pliable.
Tip the dough out onto a lightly floured surface and knead well until it feels elastic.
Put the dough back in the bowl and leave in the fridge for 1 hour.
Return the chilled dough to your floured work surface and roll it into a rectangle 60 x 30.
5 cm/24 x12 inches.
Flatten the chilled butter into a rectangle about 1 cm/1⁄2 inch thick and lay it over two-thirds of the dough.
Bring the uncovered third of the dough into the centre, then fold the covered top third down, so that your dough is now in three layers.
Return the dough to the fridge to chill for 1 hour.
Scatter some more flour over your table and roll out the dough to the same-sized rectangle as before.
Repeat the folding process, one side on top of the other, and place the dough back in the fridge for 1 hour.
You will need to repeat this process twice more before leaving the dough to rest, wrapped in clingfilm, overnight.
Line a baking tray.
Roll out the dough to about 5 mm/1⁄4 inch thick, then cut 12.
5 cm/5 inch squares from the dough.
Fold the edges into the middle so you have a parcel, place each one onto the baking tray and leave to rise for 2 hours at an ambient temperature (20°C+).
Meanwhile, cook the apples in a pan with a little water to soften them for 7 minutes, then add the sultanas and cinnamon and allow to cool.
Spoon at least 2 tablespoons of the apple mixture into the middle of each dough square.
Preheat the oven to 200°C/400°F/gas mark 6.
Brush the eggwash onto the exposed parts of the dough, and bake for 20 minutes.
Take out of the oven and brush with warmed apricot jam.
This bread is always a great favourite with the kids at teatime, loaded with honey or chocolate spread. For a change, serve it with cream cheese and celery as an energy-giving sandwich.
The subtle flavours and smells in this bread are unique. Saffron works well with dough, but you could also try mango chutney – just replace the saffron with 75 g/3 oz of the chutney: yummy!
