Hometown Bakes

This was the first of our online baking challenges. We challenged members to bake something from their hometown or country or even just something that reminds them of home.

Madeline - Parkin Pigs *This week's winning bake*

Ingredients

- 100g butter

- 50g soft brown dark sugar

- 150g golden syrup

- 225g plain flour

- 10g bicarbonate of soda

- 2 teaspoons ground ginger

- Currants for eyes

Method

1. Pre-heat oven to 200°c. Sieve the flour, ginger and bicarbonate of soda into a large mixing bowl and mix. 2. In a large pan gently melt the the butter, brown sugar and golden syrup on a low heat, stirring continuously. 3. Once melted add to the dry, mixing well with a wooden spoon to combine. 4. Place your sticky mixture into a fridge for half an hour to firm up before rolling out. 5. Roll out your dough on a floured worktop to the thickness of a £1 coin. Place them on a greased baking tray allowing plenty of room to bake and add a large currant for each pig’s eye. 6. Bake for 5-6 mins, until golden brown. The biscuits will still feel soft but will harden almost instantly as you transfer them to a cooling rack.

Maebh - Barmbrack

Ingredients

- 450g Strong white flour

- 1 teaspoon mixed spice

- 1 sachet Fast Acting Yeast - Good pinch of salt

- 1 tblsp caster sugar

- 25g Butter

- 300ml Tepid Milk

- 150g Sultanas or mixed fruit

Method

1. Sieve the flour, mixed spice and yeast into a mixing bowl 2. Mix in the salt and sugar 3. Chop the butter into the flour mixture and rub in 4. Mixed in the dried fruit 5. Make a well in the centre of the flour, pour in the milk 6. Using a knife, mix the flour with the milk until it forms a soft dough 7. With a lightly floured hand, knead the dough until it comes together, continue to knead for about 5 mins ( I kneaded it in the bowl but you can also knead on a lightly floured surface 8. Lightly grease a 7" round tin 9. Cover the tin with a damp teacloth or cling film 10. Leave in warm place for about 1 and a half hours or 2 until well risen 11. Have the oven pre-heated to 200 C. 12. When the dough has risen, place in oven for 40 mins, cool on a wire tray Optional, to glaze - mix one tblspn of sugar with two tblspn boiling, and brush over the top of the Brack 13. Return to oven for 2/3 mins (oven off but still hot)

Andrew - Koeksisters

Ingredients

-For the syrup:800 ml water -1.5 kg sugar -12.5 ml cream of tartar -40 ml lemon juice -for frying, sunflower oil

For the dough:

-4 x 250ml (500g) cake flour -25ml baking powder -20ml margarine -1/2 large beaten egg -245ml water

Method

For the syrup:

Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice and continue to simmer for 10 minutes.

Cool the syrup to room temperature. Pour half of the syrup into a bowl and keep over ice to cool rapidly. Place the remaining syrup in the fridge to cool.

For the dough:

Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips.

Add the beaten ½ egg to the water and whisk to incorporate.

Make a well in the centre of the fl our mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly.

Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours. Heat the oil to 160 °C.

Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the cut ends together firmly.

Fry in batches of 6 in the hot oil for 6–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out.

Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack. The syrup will gradually become hot with use, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance.

Mathilde - Kwarktaart

Ingredients

-180g digestive biscuit

-50g melted butter

-200g light soft cheese

-500g quark

-120g icing sugar

-zest 2 lemons , juice of 3

-4 gelatine sheets

Method

STEP 1Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm. STEP 2 Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

STEP 3Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

Becky - 'Dad's Pancakes'

Ingredients

-4 tbsp self raising flour

-1 egg

-1tbsp golden syrup

-1/2 tsp baking powder

-Milk - approximately 2 tbsp

Method

1. Mix the dry ingredients together. 2. Make a well in the centre of the bowl and add the egg. 3. Add the golden syrup. 4. Add just enough milk so that the mixture is thick but pourable. 5. Spoon the mixture into the frying pan (enough for your desired size of pancake). 6. Flip the pancakes when the bubbles begin to burst. 7. Serve with your favourite topping.