Chelsea Buns are Britain's answer to the North American cinnamon rolls. Made in a similar manner . . . but filled with butter, currants, chopped peel and mixed spice, (a mixture of sweet baking spices such as cinnamon, nutmeg,ginger, coriander and allspice.)



I have seen them with candied cherries added as well, but we prefer ours without. I've also seen them glazed with an icing sugar glaze, but . . . once again, we prefer ours much more simple than that.



These tasty buns were first created in a bakery in the Chelsea area of London, known as the Bun House back in the 18th century. Known to have been favoured by the Hanoverian Royalty (The German branch of the Royal family which preceeded the Windsors which sit on the throne today.) the Bun House has long since been torn down . . . pity that . . .



I have always shied away from making my own yeast breads. I just don't have the oomph or patience for all that kneading, but with the luxury of having a bread machine, that is not a problem these days!



While I would not place these in the same category of deliciousness as a homemade cinnamon bun . . . they are definitely not to be sneered at, and they did go down rather exceedingly well warm from the oven and smeared with some butter, along with a nice fresh cup of hot chocolate.



Next time I will add more fruit and butter in the middles though. . . coz I like lots of fruit in my buns . . . oh, umm . . . and lots of butter too. I was rather fond of the sugar nibs though, so they're staying put . . .



*Bread Machine Chelsea Buns*
Makes 18
Printable Recipe

Sometimes topped with an icing sugar glaze, we prefer ours with a plain sugar glaze. Made easy by using the bread machine for the dough part of the process.

1 tsp easybake yeast
16 ounces strong white bread flour (3 7/8 cup)
1 tsp fine sea salt
1 ounce butter, cut into small bits (1/8 cup)
2 eggs, beaten
200ml of milk (7 fluid ounces)
3 ounces currants (about 3/4 cup)
2 TBS finely chopped mixed peel
1 3/4 ounce soft light brown sugar (scant 1/4 cup)
1 tsp ground mixed spice (see recipe in right hand column)
melted butter
Glaze:
1 TBS caster sugar
1 TBS milk
crushed sugar cubes

Put the first six ingredients into the pan in your bread maker according to the instructions for your particular machine. Select the white dough setting, Press start.

When the program has finished, turn the dough out onto a lightly floured surgace. Knead lightly, knocking out the air, until smooth. Keeping the countertop lightly floured, roll ou tthe dough to a roughly 22 inch by 9 inch rectangle. Mix the peel with the currants, sugar and spice. Brush the dough with melted butter and then sprinkle with the currant mixture. Roll up from the long side into a swiss roll shape. Cut into 18 equal pieces with a very sharp knife. Arrange, cut side down in two lightly buttered 7 inch square pans. Cover with buttered cling film and leave to rise until the rolls are touching and the dough feels springy.

Preheat the oven to 200*C/400*F/ gas mark 6. Remove the cling film from the rolls. Bake in the heated oven for 15 to 20 mimutes, until golden brown and cooked through.

Make the glaze by heating the milk and sugar together until the sugar dissolves. Brush the tops of the cooked rolls with this mixture and sprinkle with crushed sugar cubes. Remove to a wire rack to cool. Gently tear the buns apart to serve. We like them warm.

My grandmother always made fabulous doughnuts. They were not yeast doughnuts, but the cake type of doughnuts . . .



with a tender crumb and flavoured with freshly grated nutmeg. I remember them being so fat that the hole in the middle was always almost swollen shut, just like a big fat belly button . . .



Oh my but they were so very good. Served up warm with a nice tall glass of cold milk.



I can remember her standing there in her kitchen,in front of the old white enameled wood stove, wearing her flowered calico pinnie and cooking them in an old black iron kettle . . . . dropping them in and then turning them with a long handled fork.



She always shook the warm doughnuts afterwards in cinnamon sugar, in a brown paper bag . . . carefully saved and repurposed from a trip to the local grocery shop.

The paper would absorb any grease and the gentle shaking helped to coat them just perfectly in the sugar . . . I can still remember that beautiful smell . . . woodsmoke, hot brown paper, cinnamon, nutmeg, and . . . my gran.



We'd sit there afterwards, our mouths dusted with sweet cinnamon sugar, lips smacking with pleasure . . . each of us enjoying the soft and delicously, tenderly tasty results of her loving ministrations . . .



There would not be a lot of talk . . . but then . . . the happily satisfied smiles on our faces and the contented little mmmm's said it all. We did not need words . . .

Grandma's, doughnuts and Sunday afternoons . . . they are like the holy trinity of the heavenly home of a happy childhood . . .



*Grandma's Doughnuts*
Makes about 18
Printable Recipe

Easier to make and more cakelike than yeast doughnuts, these are great served fresh and warm with a nice tall glass of cold milk!

4 ounces milk (1/2 cup)
2 1/2 ounces granulated sugar (1/2 cup)
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1 large free range egg, beaten
1 TBS butter, melted
7 1/2 ounces flour (1 3/4 cup)
Vegetable shortening or oil for frying
icing sugar or cinnamon sugar to dust when done

Whisk together the milk, sugar, baking powder, nutmeg, salt, egg and butter in a large bowl. Add the flour gradually, using just enough to make a dough that is soft, yet firm enough to handle. Cover and refrigerate for one hour. Turn out onto a lightly floured surface. Knead for a couple of turns. Roll out 1/2 inch thick and cut into 3 inch rounds, removing the centres. (You can also fry these!) Let rest for about 5 minutes while you heat the oil or shortening.

Using a heavy skillet, heat the oil or shortening (about 4 inches deep) to 182*C/360*F. Carefully drop in doughnuts a few at a time, frying until nicely browned on one side before turning to brown the other side. (Turn carefully using a long handled fork or a pair of tongs) Once they are brown all over drain well on paper towels and then dust with sugar. Serve warm or at room temperature.

Sometimes you want a cake that is beautiful and dainty . . . womanly, feminine, and perfect for celebrating those special occasions in a gal's life.



Things like sweetheart celebrations, birthdays, new babies, and springtime weddings to come . . .



Or perhaps something as simple and special as sharing friendship, or being sisters, finding fairies, enjoying tea parties or kindred spirits . . .



A cake that is light and delicately flavoured . . . and yet moreishly, scrummily yummy at the same time.



This cake fits the bill on all counts . . . moist and buttery . . . scented and flavoured with just the merest hint of cardamom and white chocolate . . . sweetly spiced and fragrant . . . yet rich.



Filled with a beautifully flavoured and scented rosewater and white chocolate ganache . . . think turkish delight here . . . very reminiscent of that scrummy flavour, but mixed with sweet white chocolate and cream . . .



Then the whole beautifully feminine creation is blanketed in a sweet coat of a milky white glaze . . . and then sprinkled with delicate pink sprinkles . . .



or you could use rose petals, lightly frosted with a hint of sugar. They would be quite, quite pretty too.



The three together at once very beautiful and oh-so-temptingly deliciously moreish.



Don't be impatient like me though . . . do let it set up before cutting into it . . . oh, I am such a naughty girl . . . but in a very good way. ☺



*White Chocolate and Cardamom Cake*
Makes one 9 inch cake
Printable Recipe

Delicately flavoured white chocolate caked filled with a scrummy rosewater and white chocolate ganache. Yummo!

130g unsalted butter, softened, plus more
to butter pan (1/2 cup)
3/4 tsp ground cardamom
170g pf self raising flour (1 1/3 cups)
100g of white chocolate, finely chopped (3 1/2 ounces)
130g white caster sugar ( scant 2/3 cup)
2 large free range eggs, beaten
1 tsp vanilla

For the ganache:
100g of white chocolate, chopped (3 1/2 ounces)
100ml of double cream (1/3 cup)
2 tsp rosewater

For the glace icing:
150g of icing sugar, sifted (approx 1 1/4 cups)
milk

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a deep 9 inch cake tin and line the bottom with baking paper. Set aside.

Melt the white chocolate in a bowl set over simmering water. Don't let the bottom of the bowl touch the water. Set aside.

Place the butter and sugar for the cake in a bowl. Cream together until light and fluffy. Whisk in the eggs, one at a time, along with the vanilla. Whisk in the flour and cardamom. Stir in the chocolate, mixing all together well. Spread into the prepared pan. Bake in the heated oven for 25 to 30 minutes, or until a toothpick inserted in the centr4e comes out clean. Allow to cool in the pan for a few minutes, then turn out onto a wire rack to finish cooling, removing the paper. Leave until completely cold.

Place the chocolate for the ganache in a bowl Bring the cream and rosewater to the boil. Pour the boiling cream over the chocolate. Let it sit for a few minutes, then gently whisk until the chocolate melts and the mixture is smooth. Let cool, then chill in the fridge for about 15 to 20 minutes. Whisk until it thickens.

Carefully split the cake into two layers. Place the top of the cake, cut side up on a plate. Spread with the white chocolate ganache. Top with the bottom of the cake, baked side up. over top of the ganache.

Whisk together the icing sugar with enough milk to give you a pourable glace frosting. (It should be thick enough to coat the back of a spoon, but runny enough to pour) Pour this over the cake, allowing it to drizzle down the sides. Allow to set before cutting into slices to serve.

If you are looking for a tasty treat to make for the kiddies (both big and small) for a special Valentines tea, or even just because . . . look no further.



These tasty little tarts are quick to make and oh-so-tasty!



Using only three ingredients . . . ready made shortcrust pastry, jam and marshmallows . . . they are very easily made and very impressive. Well, I think they are at any rate!



You can use whatever kind of jam you wish. I used blackberry, apricot and raspberry . . . but you can use whatever you have on hand. Strawberry is really nice, as is blueberry.



They are just perfect for an impromptu Tea party! Or an afterschool treat! Or for that Valentine's Classroom Party Treat!



Don't be tempted to overfill them . . . the jam really bubbles up and you will end up with a bit of a mess on your hands and or in your oven. Just a dab will do you!

Crisp buttery pastry, filled with fruity sweet jam and topped with a light little puff of marshmallow. What a delightful treat!



*Spiffy Jam Tarts*
Makes 12
Printable Recipe

Quick to make, versatile and oh so scrummy. Everyone loves these!

1/2 package of all butter short crust pastry
12 tsp of jam (any variety, raspberry, apricot, strawberry, etc.)
6 large marshmallows, cut in half with a pair of scissors

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a bun tin.

Pinch off walnut sized pieces of the pastry and press them into the bun tin to line each indentation. Fill with 1 tsp of jam. Do not be temped to overfil as it will bubble over and you'll have a hard time getting them out. Bake for 10 to 12 minutes, until the pastry is browned and the jam bubbling. Top each tart with one half of a marshmallow and return to the oven for about 3 to 5 minutes, until the marshmallow has begun to soften and lightly brown.

Remove from the oven and from the pan to a wire rack to cool completely before eating. Do not be tempted to eat when still warm, as the jam is very hot and will burn.

I wonder if you like cinnamon like I like cinnamon . . .
It is one of my favourite flavours. I don't just like it, I lurve it!!



I love it sprinkled on my oatmeal. All hot and steamy and covered in brown sugar, cinnamon and cream . . .



I love it on my French Toast, all buttery and eggy and doused in maple syrup . . .



I love it on toast! That buttery, sweet gritty feel in your mouth with the crunch of the toast and the warmth of the cinnamon. Oh but it is good . . .



I love it in cinnamon rolls, all buttery and filled with lots of raisins and nuts . . . and slathered in sweet, sweet icing . . .



I love the smell of anything filled with cinnamon in it baking. It always makes me smile and feel all warm inside.

Back when I used to live in an old farmhouse with a wood stove, I often kept a pot of water on the back of the stove simmering away, filled with water and cinnamon sticks, a few cloves and some nutmeg. It always smelled like I had something delicious in the oven . . .



Cinnamon smells like home. Cinnamon smells like love. Cinnamon is the ultimate comfort spice.
If you like cinnamon, like I like cinnamon, you will love this bread. All rich and buttery and filled with a delicious cinnamon swirl.

You'll want to keep it all to yourself . . . but alas . . . it is TOO good not to share . . .



*Cinnamon Swirl Tea Bread*
Makes one 9 by 5 inch loaf
Printable Recipe

Terrifically tasty. Moist, yummy and oh so cinnamony!

4 ounces butter, softened (1/2 cup)
2 large free range eggs
250ml of sour cream or plain yoghurt
2 tsp vanilla extract
7 ounces caster sugar (1 cup)
8 1/2 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
6 TBS soft light brown sugar, packed
2 TBS ground cinnamon
dash allspice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.

Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not overbeat. Stir together the brown sugar, cinnamon and allspice.

Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remainiing batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knive gently cut through the batter to swirl the cinnamon sugar through.

Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.

I think that Parsnips have to be my all-time-favourite vegetable! I know that I say that about a lot of things, don't I? I guess I just love food and have a lot of favourites! But seriously, I do love, Love, LOVE Parsnips!



Paler than carrots, but much sweeter than cooked, I just adore them in any way, shape or form. My mother hated them and so we didn't get them at all when I was growing up, although . . . I do remember her cooking them for us once, in an attempt to see whether her tastes had changed through the years . . .



I remember her peeling them and slicing them into coins, and then she cooked them in butter, until they were soft and caramelized. They were lovely . . . but, she still didn't like them, so that was that! She never cooked them for us again.



I always remembered how delicious I had found them to be though, and once I got out on my own, I took every opportunity to cook them that I could, slipping them into stews and soups, roasting them, frying them and even mashing them. (They are just scrumptious cooked together with carrots and then mashed with some butter and seasoning!)



We have all made carrot cakes, I am sure. They're really quite popular nowadays . . . moist and scrummy and topped with a creamed cheese icing. I cannot imagine anyone not liking them, but I am sure there are some exceptions to the rule!



Yesterday I thought . . . if parsnips are so much sweeter than carrots, I am sure they would make a delicious cake and so . . . I made a Parsnip Cake, using my favourite Carrot Cake recipe!



Oh my, this is scrummy . . . all moist and sweet, and stogged full of lovely parsnips, pineapple crush, toasted walnuts and warm baking spices!

We had the missionaries over for their tea and they screwed their noses up a bit in disbelief when I told them I had baked a Parsnip cake, but . . .



they ended up taking half of it with them when they left, it was sooooo good!! I think the Browned Butter Frosting was . . . well . . . the icing on the cake!

Oh yes . . . it is very moreishly scrumdiddlyumptious!

I'm sure glad that I am a cook who is not afraid to push the boundaries of what's considered to be normal at times. It makes life much more exciting, oh . . . and much tastier too!!!




*Parsnip Cake with Browned Butter Frosting*
Makes one 9 by 13 inch cake
Printable Recipe

Spicy, sweet and moist with a nutty frosting.

8.5 ounces plain flour (2 cups)
2 tsp baking powder
2 tsp cinnamon
1 tsp bicarbonate of soda
3/4 tsp salt
1/2 tsp freshly grated nutmeg
5.25 ounces caster sugar (3/4 cup)
5.6 ounces soft light brown sugar (3/4 cup packed)
3 large free range eggs
6 fluid ounces of canola oil (3/4 cup)
1 tsp vanilla
3 medium parsnips peeled and grated
1 (435g) tin of pineapple crush, drained (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)

Brown Butter Frosting:
2 ounces butter softened (1/4 cup)
pinch salt
16 ounces icing sugar, sifted (4 cups)
75 - 100ml of cream (1/3 tp 1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin and lightly dust with flour. Set aside.

Whisk the flour, baking powder, cinnamon, bicarbonate of soda, salt, and nutmeg together in a large bowl. In a separate bowl, beat together the eggs, oil, caster and brown sugars and vanilla until smooth. Add to the flour mixture and stir together just until moistened. Stir in the parsnips, pineapple and nuts. Spread into the prepared baking tin, leveling it off. Bake for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean. Remove from the oven to a wire rack to cool completely.

To make the frosting, heat the butter over medium heat until it turns a nutty brown colour. Be careful not to burn it. Add the sale and then beat in the sugar and the cream until it is cold, creamy and thick enough to spread. Spread the frosting over the cooled cake.

Cut into squares to serve. Store in an airtight container.