A FOODIE’S GUIDE TO DEVON
A new book celebrates the county’s best restaurants, delis and food producers
Column Bakehouse’s orange and ginger muffins
— 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