8 oz butter
8 oz soft dark brown sugar
4 eggs (lightly beaten)
10 oz Holgate wheat flour, 2 tsp mixed spice (sieved or mixed together)
1 lb 8 oz mixed dried fruit
About half a bottle of Guinness
Preheat oven to 160C/gas mark 3.
Cream butter and sugar.
Gradually beat in eggs.
Fold in flour and mixed spice.
Add dried fruit and stir in well.
Stir in enough Guinness to make a soft dropping consistency.
Put in a parchment lined 7” round tin ( preferably not loose based)
Bake for one hour then reduce to Gas Mark 2/150 C and bake for a further 1.5 hours.
Allow to cool. Remove from tin and turn upside down. Prick all over the base with a skewer and slowly pour rest of Guinness onto/into the cake. Keep cake wrapped and upside down for at least a week.
This makes a wonderful Christmas cake (I never put icing or marzipan on it) and must be eaten with Wensleydale cheese!
The addition of spelt flour adds texture and taste to these rolls. I make the dough for the rolls using the bread maker. Although this takes longer than making it by hand (around 3 ¼ hours in my machine) this produces a good quality “smooth and silky” dough which is easy to handle.
Oven at 220C, fan 200C
1 tsp easy bake dried yeast
9 oz strong white flour
9 oz Holgate wholemeal spelt flour
1½ tsp salt
330 ml water
- Weigh the ingredients and put them into the bread pan in the correct order for your machine.
- Insert the bread pan into the machine and close the lid.
- Select the “wholemeal dough” option and the appropriate size (for my machine this is a large loaf).
- When the program has finished turn the dough onto a lightly floured surface and knead very lightly to knock the air out of it.
- Divide the dough into 10 to 12 pieces (depending on how large or small you like your rolls) and shape each piece into a ball. Arrange on lightly oiled baking sheets, cover with a damp cloth and leave until they have doubled in size
- In the meantime heat the oven to 2200C (Fan 2000C). When the rolls are ready put them in the oven and cook for about 15 to 20 minutes until they look done and sound hollow when tapped.
- Transfer the rolls to a wire rack to cool. If you prefer a soft topped roll cover them with a damp cloth for the first 5 to 10 minutes.
This is the basic recipe but you can vary the type of rolls produced, e.g. leave uncovered during the cooling period to make a crusty roll for use with soup; add a dessert spoon each of poppy, sesame and sunflower seeds to make a seeded roll; replace half of the strong white flour with Holgate strong wholemeal flour to give a slightly heavier textured roll etc.
125g self raising flour
125g strong Holgate Mill wholemeal flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon baking powder
1 teaspoon black onion seeds
1 teaspoon cumin seeds
3 rounded tablespoons plain live yoghurt
115ml lukewarm water
50g melted butter and a little crushed garlic (to brush on naans after cooking)
- Put the flour, salt, pepper, baking powder and seeds into a mixing bowl. Add the live yoghurt and lukewarm water a little at a time gradually working the mixture until you have soft sticky dough. (As the dough can be quite messy to handle I usually use a knife to start the mixing and then finish off with my fingers, dusting them with just a little flour to help prevent the dough from sticking too much. Don’t add too much flour to your hands though or you will spoil the consistency of the dough) .
- Cover the bowl with a damp tea towel and leave in a warm place for one hour. As there is no yeast in it the dough will not rise, but this ferments the dough and gives it flavour.
- After one hour tip the dough out onto a lightly floured work surface, dust your fingers with flour and divide the dough into eight roughly equal portions.
Note – Naan breads need to be cooked quickly under a very hot grill so at this stage I usually turn on the grill, but the timing will depend on how quickly your grill heats up and how long it takes you to work the dough into naans.
- Flatten and stretch or roll each of the pieces into an oval shape about 10cm long to make eight naans (I sometimes use a rolling pin to help stretch them but with very light pressure).
- Cook under the grill for 1 to 2 minutes on each side until they puff up and become lightly browned.
- Remove from the grill and brush with the melted butter and garlic.
These biscuits are very easy to make so good for children.
Makes about 18 biscuits. Oven at 200C.
3 oz caster sugar
1 egg, separated
6 oz Holgate Windmill flour
1 oz cornflour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger or allspice
1 tablespoon milk
2 oz currants
1 oz mixed peel
caster sugar for dusting tops
Cream margarine and sugar together until light, then add egg yolk.
Add Holgate Windmill flour, cornflour, spices and mix into the creamed mixture. Add enough milk to make a pliable dough, then mix in currants and peel.
Roll out dough to about 1/4 inch thick and cut into rounds of approximately 2.5 inch. Put on a baking tray covered with baking parchment.
Bake at 200C for 10 mins.
Lightly whisk egg white, brush over biscuits then sprinkle with additional caster sugar. Return to the oven for 5 mins or until golden. Cool.
This loaf is made in two stages beginning with a ‘pre-ferment’ which is made the evening before. The longer rising period helps the loaf to develop more flavour and reduces the amount of yeast that needs to be added.
300g Holgate Windmill wholemeal flour
200g strong white bread flour
½ teaspoon fast action dried yeast
1 teaspoon salt
325ml lukewarm water
Stage 1: To make the pre-ferment put 150g of the wholemeal flour and 100g of the strong white flour into a baking bowl together with all of the yeast and 250ml of the water. Mix everything together using your hand or a metal spoon until it forms a thick sticky lump-free mixture, then cover with either a damp cloth or cling film and leave to rise overnight (approximately 12 hours).
Stage 2: The next morning pour the remaining 75ml of water into the pre-ferment (which should by now look ‘bubbly’) and mix it until you have a smooth batter. Then slowly work in the remaining 250g flour with the salt and the butter to make a soft dough. Flour the work surface, turn out the dough and knead it for 10 minutes or until it is stretchy and pliable. Place the dough in a bowl and cover with a damp cloth or place it in a tightly sealed plastic bag for around 2 to 3 hours until it has doubled in size.
Stage 3: When the dough is ready, line a baking tray with greaseproof paper. Take the dough out of the bowl, punch down (knock back) the dough with your knuckles to deflate it and knead it gently for one minute. Shape the dough into a ball, and place it on greaseproof paper on a baking sheet. Cover with an upended baking bowl and leave to prove for 1 to 2 hours. (If it leaves a slight imprint when you press your fingers into it then it is ready for baking).
Stage 4: When the dough is ready, slash the top with a knife and bake it in a hot oven (250C) for around 30 minutes. To test if the loaf is done rap the base of the loaf gently with your knuckles – it should give a hollow sound. Take the loaf out of the oven and leave to cool.
Heat oven to 220C/gas mark 7.
175g caster sugar
175g diced rhubarb
2 tbsp sunflower oil
1 tsp vanilla extract
200g Holgate Windmill flour
1 tsp baking powder
1 tsp bicarbonate of soda
50g light brown sugar
50g Holgate Windmill flour
25g porridge oats
1 tsp ground cinnamon
In a large bowl mix the caster sugar and rhubarb together and put on one side.
In another bowl mix together the brown sugar with the flour, oats and cinnamon, and rub in the butter with fingertips, then put on one side
Stir the oil, egg, vanilla and milk into the rhubarb, then add the flour, baking powder and bicarbonate of soda and stir well.
Spoon the mixture into muffin cases (makes approximately 12) then scatter with a thick layer of the crumble mixture.
Bake for 15-18 minutes until golden.
Cool before eating. They are also good with the addition of some crystallised ginger.
Heat oven to 180C. Line a baking tin, about 8 inches square.
100g unsalted butter
250g golden caster sugar
75g golden syrup
275g chocolate (at least 72% cocoa), broken into pieces
4 medium eggs
70g Holgate wholemeal flour
Melt butter with sugar and syrup.
Remove from the heat, add in chocolate and mix well until the chocolate has melted.
Whisk in eggs one at a time and then stir in the flour.
Pour into the baking tin.
Bake for 20-25 minutes.
Remove from heat, cool and refrigerate overnight. Do not be tempted to cut it before it comes out of the fridge as it will not cut smoothly.
Use a wet knife to cut into small squares. This tastes amazing cold but is also fantastic warm with ice cream!
This recipe makes about 8 medium pancakes.
4 oz Holgate Windmill wholemeal flour
Half a pint of milk
1 medium or large egg
Vegetable/sunflower oil to fry
Mix the flour, milk and egg and whisk well, preferably with an electric mixer.
Leave to stand for an hour or two as the wholemeal flour takes a bit more time to soak in.
Whisk again before cooking.
Heat a teaspoon of oil in a frying pan. Pour in just enough of the mixture to cover the pan. Cook for a couple of minutes, then flip and cook again
Eat with any of the following, sugar, lemon, golden syrup, honey or jam.
This is a very versatile mixture as you can keep it in the fridge for several days. You can also freeze the cooked pancakes, if making and freezing a large number, by separating with greaseproof paper or clingfilm.
These pancakes are extremely good as a savoury dish. Roll them round a filling (savoury mince, mushrooms in cream cheese, ratatouille, fish in cream sauce etc.). Lay the filled pancakes in a lightly oiled baking dish, brush the tops with a little more oil and bake in a fairly hot oven for about 20 mins.
Anzac is a word for a soldier in the Australian and New Zealand Army Corps from 1914 to 1918.
Anzac Day (25th of April) is when Australia and New Zealand commemorate all the men and women who served and died whilst serving their countries. It marks the first major action fought by Australian and New Zealand troops during the First World War. Anzac biscuits were made by the women at home and sent to the soldiers abroad because the biscuits keep well and they do not spoil easily.
100g butter or margarine
1 tbsp golden syrup
85g porridge oats
85g dessicated coconut
100g Holgate flour
1 teasp bicarbonate of soda
Preheat oven to 180C/fan 160C. Line a baking tray with parchment.
Heat the butter, sugar and syrup in a pan until sugar is melted.
Take the pan off the heat.
Add the flour, oats, coconut and bicarbonate of soda. Stir well.
Form small balls in your bands (just a bit bigger than a golf ball) and place on the baking tray. Press down the tops to flatten.
Cook for 8-10 mins or until golden brown.
Line a deep 8 inch sponge tin and heat oven to gas mark 4/180C.
1 tsp butter or margarine
1/4 pint cooking oil
6 ounces soft brown sugar
pinch of salt
1 tsp cinnamon
8 ounces Holgate wheat flou
1 tsp baking powder
8 ounces grated carrot
4 ounces chopped walnuts
4 ounces cream cheese
1/2 tsp vanilla essence
6 ounces icing sugar
In one bowl blend butter, oil and sugar then add eggs one at a time
In another bowl mix salt, cinnamon, flour and baking powder.
Stir egg mixture into flour mixture.
Stir in the grated carrots and walnuts. Mixture is quite moist.
Put mixture into tin and bake for 1 hour 15 minutes. Let it cool and when cold mix topping ingredients together (adjusting the amount of icing sugar so it’s not too soft) and cover the top of the cake with the icing.
Decorate with chopped walnuts.
This is a delicious but very soft cake so it makes a great dessert, and it has also been used as a decadent wedding cake.
4 oz butter
6 oz soft dark brown sugar
2 eggs, beaten
8 oz Holgate wholemeal flour plus 2 tsps baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
1 lb apples (any kind) peeled, cored and chopped
3-4 tbsps milk
clear honey and demerara sugar for topping
Line a 7″ round cake tin, or a loaf tin with baking parchment.
Cream butter and sugar.
Add the eggs gradually, beating well.
Add flour, baking powder and spices and mix well.
Fold in apples and milk to make a soft dropping consistency.
Fill tin and bake in a pre-heated oven (325F/170C/gas 3) for 1 hour 30 minutes.
When cool, brush with honey and sprinkle with demerara sugar.
This is a wonderfully moist cake that can be eaten by itself – it doesn’t last long when we millers get to it! It’s also ideal for serving as a pudding with creme fraiche or cream, and a fruit compote.
300g Holgate Windmill wholemeal flour
200g strong white bread flour
10g fresh yeast (or one teaspoon dried yeast)
325g warm water
25g sunflower or olive oil
Mix the flours together in a large mixing bowl.
Add the yeast (if fresh crumble it in) and the salt.
Combine the warm water and the oil and pour into the flour.
Work into a soft smooth dough.
Knead the dough for about 10 minutes until it is stretchy and pliable.
Allow the dough to rise in a covered bowl in a warm place.
Leave for about two hours (the longer the better) until it is double the size.
Take it out of the bowl and knead it again.
At this stage you can either put the dough into a greased bread tin or shape it into a loaf on a greaased baking tray.
Cover it and leave to rise again for an hour and then put it in a hot oven (250C) for around half an hour until baked.
Before baking you can decorate with seeds and nuts or slash the top with a sharp knife.
If you use 100% wholemeal flour you will get a denser and stronger flavoured loaf.