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Col­umn Bake­house’s or­ange and ginger muffins

Makes 16

— 140g but­ter

— 250g golden syrup — 400g plain flour

— 100g self-rais­ing flour — 4 tsp bi­car­bon­ate of soda — 400g caster sugar

— 6 tsp ground ginger

— 2 tsp mixed spice

— knob of ginger, grated — 4 eggs

— 350ml full-fat milk

— 2 or­anges, juiced — can­died or­ange peel, ic­ing and ed­i­ble flow­ers, to dec­o­rate Pre­heat the oven to 170C/ gas mark 3½. Grease and line muf­fin trays. Melt the but­ter and syrup in a pan over a low heat. In a large bowl, com­bine the flours, bi­car­bon­ate, sugar, ground spices and fresh ginger with a pinch of salt. Beat in the eggs and milk then pour into the but­ter and syrup mix­ture, along with the juice. Mix thor­oughly. Pour into the muf­fin cases, un­til each one is three quar­ters full. Bake for 25-30 min­utes un­til springy to the touch.

Dec­o­rate with or­ange peel, driz­zled ic­ing and ed­i­ble flow­ers.

Clock­wise from top left Meze Pub­lish­ing’s re­gional cook­books, which star Devon­shire pro­duce in­clud­ing Sal­combe Gin, seafood at Ba­yards Cove Inn, Col­umn Bake­house’s or­ange and ginger muffins, and Ol­ly­lolly in Ply­mouth

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