Apple & Walnut Scones

Scones are just something I don't really make but absolutely love eating, preferably with copious amounts of clotted cream and raspberry jam.  I'm not sure why I don't really make them but they just don't spring to mind ever. I was therefore pleased to see that for this month's Tea Time Treats Challenge, Karen from Lavender and Lovage and Kate from What Kate Baked set us the task of making scones of any variety.

The ultimate scones I've ever eaten are the apple ones served at Claridge's.  If you are ever in London and have the desire for a decadent afternoon tea then hot foot it to this Mayfair establishment and you won't be disappointed.  Their apple scones are small, light and fluffy. So inspired by gluttonous memories I looked for some apple scone recipes and came across this one on Baking Mad (this post isn't sponsored by them btw).  They turned out quite nicely and I liked the flavour and texture of the walnuts - I made them quite small but they definitely are nowhere near as fluffy as the ones at Claridge's.  I served them with a blackberry compote.   I think I do need a proper scone making lesson as the two times I've made them they have been slightly heavy.  I'm luckily going home to my parents in a couple of weeks time so will put the request in for a tutorial from my Mum.

Walnut Air Kisses

This weekend's baking didn't quite go plan. Ive been burning the proverbial candle a lot this week which has meant I've barely been at home. We had invited our neighbours round for some Christmas drinks on Sunday. I had plans to make various things for it but let's just say Saturday night's party put pay to that idea. I did however decide to make Walnut and Chocolate Kisses which I found in a book I got given last year called 'Cooking for Christmas'.


To cut a long story short I ended up resembling  one of those annoying Come Dine with Me contestants who rush round finishing their cooking and getting changed as the guests are ringing the doorbell. These biscuits are meant to be sandwiched with a rich chocolate ganache then topped with melted dark choc and half a walnut. My ganache just went horribly wrong - probably because I was rushing but also I think as I veered away from using Lindt chocolate for one that was on offer. Lesson learnt. So these ended up with no chocolate kiss filling and are just walnut biscuits but quite nice ones at that. I will make them again properly with the filling. I wasn't even going to post them but one our friends said how much he liked them so I changed my mind. Apologies for the poor quality photos - I had to quickly snap them on my phone. I've renamed because they really can't be called proper Chocolate & Walnut Kisses so when is a kiss not a kiss? When it's an air kiss of course. And as I live in London I know a lot about those .......


Ps wish I could claim to have made the mince pies but ( hangs head in shame) they are shop bought.


The Recipe

OK here's the thing I don't have the recipe on me! Oh dear. To be posted later.....

Wholemeal Walnut & Seed Bread

I'm a complete novice when it comes to 'proper' bread making.  My first attempt involved making a Doris Grant Loaf which turned out fine but it didn't make the aforementioned 'proper' level as it doesn't involve kneading. As I was thinking about what to bake this morning I thought it was about high time I actually graduated up to this next level. Walnut bread is one of my favourites so when I came across this recipe on BBC Good Food I decided this was the one to try. I'm pleased to say that it has turned out well despite a slightly anaemic looking crust (all advice welcome!).  We just had it for dinner with some delicious Spicy Chicken & Puy Lentil broth that Mr CB made.  It is quite dense but was so good eaten warm from the oven with lots of butter.


The Recipe


500g strong wholemeal flour
7g sachet fast-action dried yeast
1 tsp salt
around 350ml warm water
mixed seeds (eg pumpkin & sunflower or whatever you fancy)
50g walnut pieces


1. Place the flour, yeast and salt in a large bowl and mix together then make a well in the centre. Gradually add the water mixing it together until is forms a slightly wet dough. Use as much water as needed, which may not be the full 350ml. Tip the dough onto a floured surface and knead, while also adding the walnuts and seeds,  for around 10 minutes until it is smooth and elastic. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size. 
2.  Heat oven to 220c/gas 7.  Knock back the dough and then form into an oval, roll round in some more seeds, and place in a lighted oiled loaf tin. Cover with a tea towel and leave to rise for around 30 mins.  Bake the bread for 15 mins, then reduce the heat to 190c/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave to cool on a wire rack before eating (if you can!).

Beautiful Banana Loaf

Happy New Year! I've no idea where this recipe originally comes from - I've been making it for years. I usually make it when I have left over bananas that are going too brown to eat (seems to happen a lot - not to self to buy less bananas maybe....). My friend, who lives in Sydney, likes to eat her banana bread toasted with butter. Anyway this is a healthyish recipe for January (she says while eating a Chocolate Orange while typing.....)

The Recipe

75g plain flour

75g wholemeal flour

1 tsp bicarbonate of soda

1 tsp mixed spice

100g butter, softened

100g caster sugar

2 large bananas, mashed

2 eggs, lightly beaten

100g pecan or walnuts, roughly chopped (I just give them a bash to break them up)

1. Preheat oven to 180c. Grease and line a loaf tin.

2. Sift together the flours, bicarb of soda and mixed spice, tipping any bran into the bowl.

3. Beat together the butter and sugar until light and fluffy. Beat in bananas & eggs, then stir into the flour mixture with 75ml boiling water. Stir in the nuts.

4. Bake for 1 hour.

Banana & Walnut Cupcakes

The cupcakes have a muffin like texture to them - the topping is very sweet but is nicely counter balanced by the actual cake. I found this recipe in The Cupcake Book by Susanna Tee.

The Recipe

225g plain white flour

1 1/4 tsp baking powder

1/4 tsp bicarb of soda

2 ripe bananas, mashed

115g butter, softened

115g caster sugar

1/2 tsp vanilla extract

2 eggs

4 tbsp soured cream

55g walnut pieces, roughly chopped

Topping

175g butter, softened

350g icing sugar

some walnut pieces, roughly chopped

1. Preheat oven to 190C/375F/Gas Mark 5. Line a cupcake tine with 14 paper cups. Sift together the flour, baking powder and bicarb of soda.

2. Whisk the butter, caster sugar and vanilla extract together in a large bowl until light and fluffy. Gradually beat in the eggs, then stir in the mashed bananas, soured cream and walnuts. Fold in the flour mixture.

3. Put the mixture into the paper cups and bake for about 25 mins until risen and firm and golden brown. Leave to cool in the tin for about 10 mins before transferring to a wire rack to cool properly.

4. For the frosting, beat the butter until light and fluffy, then sift in the icing sugar and mix well together. I added a little bit of vanilla extract too.

5. Decorate the cupcakes when cool with the icing and chopped walnuts.