3 Quick Breakfast Bakes for your Range Cooker
If you’re a convert to range cooking, you will be familiar with the joys of weekend baking. Let’s face it, there’s no nicer feeling than spending a lazy Sunday morning over a country breakfast, with the tempting aroma of something delicious baking in the oven wafting around your farmhouse kitchen.
Whether your home lifestyle revolves around a traditional cast iron AGA, Rangemaster, Rayburn or other range cooker, we’ve handpicked 3 easy breakfast bakes that you can whip up in a jiffy, then enjoy with your friends and family at your leisure.
Artisan Beer Bread
(for 2, 3 and 4-oven AGA)
375g plain flour (white, wholemeal, mixed grain or a mixture)
3tsp baking powder
1 bottle of local craft ale (not low alcohol)
1 handful grated cheese
Optional toppings: rosemary, flaked sea salt
Mix all the ingredients in a large mixing bowl, then spoon into a greased loaf tin. Top with the grated cheese and/or any other toppings of your choice. Bake on a grid shelf on the floor of the Roasting Oven. 1 large loaf (20x10cm loaf tin) will take 1 hour to bake, alternatively you can make 2 smaller loaves (using 8x15cm loaf tins) which will be ready after 35-40 minutes’ baking.
To make a ‘stuffed bread’ version: Put half the mixture into the loaf tin and then spoon on a layer of onion marmalade, spinach leaves and pitted olives. Add the remaining dough mixture, sprinkle over the cheese and add sesame seeds and/or poppy seeds. Bake as per directions above.
Nutella Fairy Cakes
110g light soft brown sugar
110 butter (softened)
120g self-raising flour
20g cocoa powder
6 tsp Nutella or other chocolate spread
In a large bowl, mix sugar, butter, flour, cocoa and eggs until well combined. Line a fairy cake tin with pretty paper cases and place a level teaspoonful of the mixture into each case. Place 1/2 teaspoon of Nutella on top, then cover with another level spoonful of cake mixture. Repeat until all 12 fairy cakes are done. Place in the Baking Oven for 15-20 minutes until springy to the touch, then remove and cool on a wire rack.
Almond & Blueberry Cake
225g caster sugar
4 eggs, beaten
300g self-raising flour
100g ground almonds
1 tsp baking powder
225g fresh blueberries
In a mixing bowl, cream the sugar and butter until light and fluffy, then gradually add the eggs, alternating with a teaspoon of flour so that the mixture doesn’t curdle. Fold in the remaining flour, baking powder and almonds. Place half the mixture into a greased springform tin, then add half the blueberries. Cover with the remaining cake mixture, then place the rest of the blueberries on top. Bake in the Main Oven at 180C or Gas Mark 4 fourth runner down, for 1 hour until firm and golden. Remove from the oven and set aside for 15 minutes to cool before removing the springform side. Cool for another 30 minutes, then turn onto a wire rack.
Article provided by Mike James, an independent content writer working together with award-winning, bespoke luxury interior design studio Middleton Bespoke.