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Chocolate Brownies

Heat oven to 180C. Line a baking tin, about 8 inches square. Ingredients 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 Method 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! Lesley Jones ...
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Windmill Pancakes

This recipe makes about 8 medium pancakes. Ingredients 4 oz Holgate Windmill wholemeal flour Half a pint of milk 1 medium or large egg Vegetable/sunflower oil to fry Method 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 ...
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Anzac Biscuits

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. Ingredients 100g sugar 100g butter or margarine 1 tbsp golden syrup 85g porridge oats 85g dessicated coconut 100g Holgate flour 1 teasp bicarbonate of soda Method 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. Lesley Jones ...
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American Carrot Cake

Line a deep 8 inch sponge tin and heat oven to gas mark 4/180C. Cake ingredients: 1 tsp butter or margarine 1/4 pint cooking oil 6 ounces soft brown sugar 2 eggs pinch of  salt 1 tsp cinnamon 8 ounces Holgate wheat flou 1 tsp baking powder 8 ounces grated carrot 4 ounces chopped walnuts Topping ingredients: 4 ounces cream cheese 1/2 tsp vanilla essence 6 ounces icing sugar Method: 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. Lesley Jones ...
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Easter Chick’s at the Mill and our first batch of Spelt Flour.

Easter Bank Holiday Monday was not the nicest of days weather-wise but the annual Easter Trail drew a large number of excited children to the mill and they enjoyed the challenge of finding all of the numbered chicks, discovering the key word and collecting their Easter egg prize. Congratulations also to the adults who seemed to spend more time working out the key word than the kids , a real team effort and thank you everyone for coming, it was a really enjoyable day. A few weeks ago we received our first delivery of Spelt, this is a variety of wheat called Triticum spelta. Its nutrition content is very similar to wheat, and it is high in gluten. As a trial we have only ordered a quarter of a tonne and it has been extremely interesting for us to mill this grain alongside our usual Sky Fall wheat variety. It mills just as well as ordinary wheat but it is different, slightly finer in texture when milled and a little more oily when bagging. Quite a few of our milling team have already tried this in differing ratio's with our ordinary strong wheat flour and report good results. At the ...
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A quiet time at the mill

The last few weeks have been quiet at the Mill, not least because of the "Beast from the East " but it has not stopped us milling as usual. The new electric drive gear has been further run in and the new Applewood teeth are wearing in nicely - we have probably milled about 75 kilo's so far without a problem. The teeth were crafted and fitted by John Byrne who volunteered to carry out this difficult work and we are extremely grateful for his care and craftsmanship. Dave Andrews our Millwright was at the mill last Saturday to carry out his monthly maintenance work. ably assisted by Jenny Hartland, and they took the opportunity to mill by wind and this has all now been bagged and delivered to one of our regular commercial customers Ainsty Farm Shop at Green Hammerton. This Friday we took the opportunity to strip and clean down the wind stones as part of our regular cleanliness regime. We did have a grain delivery booked for Friday but the weather put paid to that and this has now been rescheduled for the coming Friday, hopefully there will be some wind so that we can use the ...
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Spiced Holgate Apple Cake Recipe

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. Jenny Hartland ...
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Bob’s Favourite Loaf Recipe

300g Holgate Windmill wholemeal flour 200g strong white bread flour 10g fresh yeast (or one teaspoon dried yeast) 10g salt 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 ...
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Events at the Mill – 2 February 2018

Thursday was windy and an excellent milling day so some of the milling team met and milled around 70kg of grain. There was also quite a bit of cleaning up during the week from the Residents Festival Weekend as the bottom staircase and Stone Floor floorboards had seen plenty of wet foot traffic and were dirty and slippery in places. Friday’s regular milling day saw us bag up all of the flour produced on Thursday so the shelves are now full again after some excellent sales over the weekend. As you know we now have a re-cogged electric drive wheel and this needs running in. We crossed our fingers and ran the electric stones for about 30 minutes slowly increasing the motor speed and after a few strange noises the gear teeth seemed to be settling in and started to run quietly. We milled around 20kg of flour and then examined the timber teeth – they are showing some marking but this is to be expected as they will wear down to accommodate the cast iron drive gear. This is work in progress over the next few weeks ...
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Events at the Mill – 26 January 2018

Today was a normal Friday milling day and we proceeded to bag up the remainder of our wind milled flour so that the shelves are now full for this weekend’s Residents Festival. The mill is open both days at our usual times 11.00am to 4.00pm Alison Leadbetter, who manages our commercial flour sales, suggested that we might try a new gift bag idea for sale in the shop (see photo). We have had quite a few people over the years who have not baked bread before and would like some initial guidance so Alison has come up with a gift bag which contains 500g of our wholemeal flour and 500g of coarse flour plus some yeast, a sheet with two recipes and flour and mill information. These are on sale this weekend at £4.00 so it will be interesting to see if they are popular. We had a tidy up for the weekend and Ulla cleaned the glass viewing panel in the cap floor, so if you wondered how this stays so clean now you know who to thank. And Rosy greased the curb ring in the cap – something that we do weekly, especially if the cap is sitting ...
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