This Monday, I was so excited.
I mean dyingly, jumpingly, couting-the-minutes, more-excited than-for-my-birthday-excited.
Because I was going to spend a whole week at Indigo- one of the finest and hippest restaurants in the country!
But after 30 minutes there, our mentor packed us off and said there was nothing for us to do that day (probably since we weren't in the required outfit, but he never told us to wear anything specific...) and told us to come the next day at 8...
I was devastated! But my mum made up for the day by taking me to Crossword for lunch and to buy something with the gift voucher I had.
I had a delicious chocolate chip pancake over lunch with her at Moshe's and after chatting I topped it off with buying 2 new recipe books :O
I knew I would go to the recipe section, because I have much too large a reading list already and loads of unread novels sitting at home.
One of them was 'Good Old-Fashion Teatime Treats' by Jane Pettigrew- I flipped through it and was immediately salivating: bread recipes, hot cross buns, bara brith, flapjacks, things that I've always wanted to make and things that I've never heard of.
I knew I had to do some baking that afternoon!
I settled on Scarborough Muffins- English Muffins (NOT the sweet, flavoured American ones-- these are plain and bread-like, to be toasted and eaten with stuff like butter, jam and cheese ;) )
Somehow, something went wrong with this simple recipe and my mixture was not a soft dough, but was a thick batter... Don't ask me why, or how...
So instead of adding heaps of flour, my mum suggested I pour the batter into a muffin tray. I ended up forgetting about them and they rose way over the tops of the tray and then proceeded to sink in the oven.
But they taste pretty good :) Again, they're not meant to be eaten alone- enjoy it warm and topped, along with a nice drink.
From Good Old-Fashion Teatime Treats, by Jane Pettigrew
Makes 10 muffins
400g (14oz) plain flour, sifted
Pinch of salt
300ml (10fl oz) milk
15g (1/2 oz fresh yeast or 6.25g (1/4 oz) dry yeast
Grease two baking trays. Mix together the flour and the salt. Warm the milk and stir into the yeast. Beat the egg and add to the milk. Pour into the flour and blend well to give a soft dough. Knead lightly.
On a floured board, roll out to a thickness of 1cm (1/2 inch) and cut into round cakes with a 7.5cm (3 inch) cutter. Place on the prepared trays and leave in a warm place for 1 hour until well risen. Meanwhile, heat the oven to 200ºC, 400ºF, gas mark 6. When the muffins are well rise, bake for 10 minutes until golden. Remove from the oven and serve hot or warm with butter.