Hello, I have been baking, as it is nearly Easter I thought it would be nice to bake some Hot Cross Buns.
1lb Strong White Flour
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
¼ teaspoon grated nutmeg
1oz, (30g) of fresh yeast or ½oz active dry yeast
6 fl oz warm milk
1 beaten egg
6oz – 60g mixed fruit
2 tablespoons of sugar dissolved in 2 tablespoons of warm milk.
Because I was using dried yeast I had to make it come alive by mixing it with a little of the warmed milk and a teaspoon of the sugar and leave it in a warm place to bubble. So if you are using dried yeast do this first.
Then I had to mix the flour and the spices together, the spices smelt lovely, then I had to rub in the butter until it went all crumbly. Then I added the sugar and gave it a good stir. (If you are using fresh yeast you now have to mix one teaspoon of the sugar into the yeast and the n mix in the milk). Next I had to mix the egg, milk and yeast into the flour and mix it all together.
Next I had to put some flour on a board and tip the dough out and knead it, this means squeezing and pulling it until it is nice and smooth. This was lots of fun, then I had to pop it back into the bowl and cover it over with cling film and leave it in a warm place for 1 hour…
…and it grows, look at how big it got. Next I had to pop the dough onto the board and knead in the fruit until it was all used up
and make into a sausage shape then I cut it into 12 pieces and rolled them into cake shapes. I had to use a very shape knife to cut a cross shape into the top. (Hot cross buns have icing crosses on them now but this is an old recipe and the crosses were made differently then).
I put them on a try and covered them again and again they had to be left this time for 25 minutes. So I lit the oven on gas mark 6 400 °f 200°c. After the 25 minutes the buns went into the oven for 18 minutes, then I had to paint them with the sugar and milk and put them back into the oven for 2 minutes. When the buns were cooked I left them to cool.
They were yum
Keep hopping love Bunty
I wanted to do something nice for my people brother and I know he likes this chocolate. He calls it Christmas chocolate because my people mommy makes it at Christmas. So I decided to make some for him.
I needed chocolate, nuts and dried fruit
First I had to break up the chocolate and put it in a bowl and put the bowl over a saucepan of hot water on the stove. You have to be very careful that the bowl doesn’t touch the water.
While the chocolate was melting I had to put baking paper in a dish, it kept making me laugh because every time I put it in it popped out again.
When the chocolate had melted I had to stir in the nuts and fruit.
Then I had to pour all the chocolate into the dish and put it in the fridge
When it was set I had to use the big knife to cut it up, you must be very careful when you use knifes
Keep hopping love Bunty
My people mommy is getting ready for Christmas, so I decided to help and make a wreath.
A wire coat hanger
First I had to make the hanger round, I had to use all my strength, it took me a long time to make it round, then I had to cut just under the hanger bit with wire cutters, wire cutters are special scissors that can cut wire.
Then I threaded the baubles onto the wire until all the baubles were used up. The next bit was very hard, I had to cut off the rest of the hanger and then twist the ends together. This was very hard and it hurt my paws. Next I threaded a ribbon through the top so that it could be hung up.
Do you like my wreath?
I have been cooking again, this time special stuffing. My people have this at special times like Christmas and Easter.
If you want to make some this is what you will need
A bottle of stout
500g pork sausage meat or sausages, its fun squeezing the sausage out of their skins.
A packet chestnuts
1 egg beaten
15 slices of bacon
3 tablespoons chopped dates
1 finely chopped onion
1 tablespoon chopped sage
1 apple peeled and grated
120g fresh white bread crumbs
First put some oil in a hot pan, then fry the onions be careful hot oil is dangerous, when the onions have gone soft add the sage and leave to cool.
I chopped up the dates with the big knife and pour some of the stout on them I had to be very careful because the stout bubbles over and it makes a mess, then I had to leave the dates to soak.
I then had to count out 15 chestnuts and put them somewhere safe, I can count to 15 so I didn’t need any help, then I chopped up all the chestnuts that were left.
Then I had to drain the dates and save the stout. Next I had to mix the onions, apple, chopped chestnuts and dates with the sausage. I had to use my paws to squash it all together, it felt very funny. Then I had to squash the egg in the mix with the bread crumbs, I liked the way it squeezed through my paws.
I then had to pull a piece of sausage meat out of the mix and roll it into a ball, stick on one of the whole chestnuts and roll in a piece of bacon. It was very hard to get the sausage to stay in the bacon, I put them in a dish and poured the stout over the top.
My people mommy then put them in the oven to cook. Gas 4 180°c for 25 minutes
mmmmm they were lovely.
I have been cooking. My people brothers friend gave him a bag of Quinces, so he decided to make jam with them and asked me if I wanted to make some too, I thought it sounded like fun so I said I would.
If you want to try you will need
2lb Jam sugar
3/8 pint of water
First we had to put the jam jars in the oven to sterilise them, just like when I made the mincemeat. I had to peel and core the quines, they are very hard so I needed my people brother to help me, then he put them through the food processor to grate them up. Quines smell lovely, but you have to cook them before you can eat them as they are very hard to eat and make your mouth feel all dry. We then peeled and chopped up the apples, people brother told me we had to keep the cores and wrap them in a cloth to put in the pan. They have something called pectin which makes the jam set.
We put all the quinces, apples, cores and water in a big pan and put in on to simmer.
The fruit went soft and it was time to put in the sugar and stir it up, we had to be very careful it was very hot. When the sugar melted we had to turn up the heat and boil the jam until it stared to set. Oh what a mess it made it kept jumping out of the pan and it was all over the cooker and the cupboards. My people mommy showed us how to test if the jam was ready by putting a little of the hot jam on a cold plate if it goes wrinkly when you push it it’s done. It was time to put the jam in the jars, we had to be very careful because everything was hot and if the jam touch us it would burn.
When the jars had cooled I made some labels.
Every year my people mommy make mincemeat for Christmas, this year she said I could make some too. If you would like to make some I will tell you how, but you must be very careful because you will need to use sharp knifes and grater, and big hot pans.
You will need
1 pint of cider
1 orange and 1 lemon
2lb mixed dried fruit
1lb dark brown sugar
3 teaspoons mixed spice
Quarter pint of brandy
First I had to sterilize the jam jars. First I had to put on the oven on a low setting. then I had to wash and rise the jars and lids. Then put the jars and the lids into the oven. If the lids are plastic you have to soak them in boiling water. Next peel and core the apples and cut them into little pieces
Put them into a big pan with the cider and the juice and zest of the orange and lemon. The zest is the coloured part of the skin, try not to get the white pith because it is very bitter, and be careful not to grate your paws.
Put it on the stove and bring to the boil, then boil for 10 minutes until the apples have gone all mushy, add the fruit, sugar and mixed spice. When the sugar has melted give it a stir and cook slowly for 20 minutes.
Take the pan off the heat and stir and leave to cool
Make labels, write what is in the jar and the date
When the mincemeat has cooled stir in the brandy. Then very carefully take the jars from the oven and spoon the mincemeat in, and put the lids on very quickly. When the jars have cooked stick on the labels. Then you have to wait two weeks before you can use it.
I am getting very good at waiting.
A week can feel like a very long time when you are waiting for something and I have been waiting to try my Elderflower fizz. This morning I look at the calendar and saw that it had been over a week since I had made it, I was so excited. The fizz tasted yummy, it was sweet and lemony and tasted and smelt of the flowers.
I had cress and Elderflower fizz for my breakfast.