Loaf tin recipes
Marmalade, ginger and fennel cake
120g butter
120g orange marmalade, something robust and dark is best
2 nubbles of preserved ginger, chopped
1 teaspoon crushed fennel seeds
2 eggs
120g self raising flour
Pre-heat the oven to 165ºC
Cream the butter and marmalade with the chopped ginger. Beat in the eggs and then fold in the flour and fennel seeds.
Spoon the mixture into a greased 1lb loaf tin and place in the oven.
Cook for around 30 minutes, until a skewer inserted in the centre of the cake comes out clean.
Turn out on to a cooling rack.
Plum and hazelnut cake
120g butter, melted
120g sugar
1 egg
60g Greek yogurt
60g hazelnuts
80g self raising flour
8-10 plums, halved or quartered (depending on size)
Pre-heat the oven to 170ºC
Blitz the hazelnuts with the flour until they are in very small pieces, but retaining some substance for crunch.
Whisk the egg and sugar until light in colour and foamy. Whisk in the yogurt and butter.
Fold in the hazelnuts and flour mix.
Pour the batter into a greased one pound loaf tin and put in the oven.
Arrange the plums on top (sprinkle with sugar if they are a little sharp.)
Cook for 30 minutes. If the top starts to brown too quickly, cover with greaseproof paper or foil.
Serve warm with whipped or clotted cream, Greek yogurt, crème fraiche or ice cream.
Brown bread, seriously brown bread
1lb strong white flour, unbleached if possible
1lb wholemeal bread flour
3 tsp dried yeast
2 tsp salt
1 pt tepid water
1 dessertspoon malt extract
1 dessertspoon black treacle
Put 5 fl oz of the water into a large mixing bowl and add the yeast. Sprinkle over 2 tblsp of the white flour and set aside for around 15 minutes, until the yeast has dissolved and is beginning to froth.
Dissolve the salt, malt extract and treacle in the remaining water.
Tip both flours into the mixing bowl and add the water mix.
Bring the mixture together with a fork or wooden spoon.
Tip the dough out on to the worktop and knead well for around 10 minutes. You should have a smooth, elastic dough that doesn't stick to your fingers.
Place in a clean bowl and cover - use oiled cling film, a large plastic bag or a damp tea towel - essentially, you don't want the surface of the dough to dry out.
Leave to prove until doubled in size.
Turn out again and give it a quick knead.
Grease 2 x 2lb loaf tins with butter or oil.
Divide the dough in half and put each half into one of the greased tins.
Cover, as before and leave until doubled in size
Pre-heat the oven to 200ºC
Place the tins into the centre of the oven and bake for 30 - 40 minutes.
To check that the loaf is cooked, turn it out and tap the underside. if it sounds hollow, it's cooked. if it doesn't stick it back in the oven, or you'll find you have a stodgy middle :-)
Leave to cool on a wire rack and serve in thick slices.
Easy white bread
1lb strong white bread flour, unbleached if possible
10 fl oz tepid water
1 tsp dried yeast
1 tsp salt
1 tblsp olive or rapeseed oil
Dissolve the yeast in the water.
Tip all the ingredients into a food processor and mix for 30 seconds.
Cover any exposed surface of the processor bowl to prevent the dough drying out.
Leave to prove until the dough has doubled in size - i have been known to leave this all day, while I've been out oat the workshops or overnight at the weekend.
Grease a 2lb loaf tin with butter or oil.
Put the dough into the greased tins.
Cover, as above while you pre-heat the oven to 200ºC
Place the tin into the centre of the oven and bake for 30 minutes.
To check that the loaf is cooked, turn it out and tap the underside. If it sounds hollow, it's cooked. If it doesn't stick it back in the oven, or you'll find you have a soggy middle :-)
Leave to cool on a wire rack.
10 fl oz tepid water
1 tsp dried yeast
1 tsp salt
1 tblsp olive or rapeseed oil
Dissolve the yeast in the water.
Tip all the ingredients into a food processor and mix for 30 seconds.
Cover any exposed surface of the processor bowl to prevent the dough drying out.
Leave to prove until the dough has doubled in size - i have been known to leave this all day, while I've been out oat the workshops or overnight at the weekend.
Grease a 2lb loaf tin with butter or oil.
Put the dough into the greased tins.
Cover, as above while you pre-heat the oven to 200ºC
Place the tin into the centre of the oven and bake for 30 minutes.
To check that the loaf is cooked, turn it out and tap the underside. If it sounds hollow, it's cooked. If it doesn't stick it back in the oven, or you'll find you have a soggy middle :-)
Leave to cool on a wire rack.
Cherry loaf
125 g butter
125g sugar
2 eggs, at room temperature
50g ground almnds
75g self raising flour
100g dried cherries
2 tsp grated lemon rind (optional)
Pre-heat the oven to 170ºC
Cream the butter and sugar until light and fluffy.
Add the eggs and lemon rind and beat again.
Fold in the flour, almonds and cherries.
Line a 1lb loaf tin with butter papers, greaseproof paper or a loaf liner.
Transfer the cake mixture to the tin, level the surface and place i n the oven.
Bake for approximately 25 minutes - please remember that ovens vary, so it's worth keeping an eye on your cake the first time you bake it.
Check that the cake is cooked through - insert a skewer into the centre of the cake and if it comes out clean your cake is cooked.
If the cake is not cooked through, but the top is golden, cover with a loose sheet of greaseproof paper or foil - I use a butter paper - to prevent the top from burning, while the middle cooks.
125g sugar
2 eggs, at room temperature
50g ground almnds
75g self raising flour
100g dried cherries
2 tsp grated lemon rind (optional)
Pre-heat the oven to 170ºC
Cream the butter and sugar until light and fluffy.
Add the eggs and lemon rind and beat again.
Fold in the flour, almonds and cherries.
Line a 1lb loaf tin with butter papers, greaseproof paper or a loaf liner.
Transfer the cake mixture to the tin, level the surface and place i n the oven.
Bake for approximately 25 minutes - please remember that ovens vary, so it's worth keeping an eye on your cake the first time you bake it.
Check that the cake is cooked through - insert a skewer into the centre of the cake and if it comes out clean your cake is cooked.
If the cake is not cooked through, but the top is golden, cover with a loose sheet of greaseproof paper or foil - I use a butter paper - to prevent the top from burning, while the middle cooks.
Pork & chicken meat loaf
150g white breadcrumbs
50g ground almonds
100 ml dry sherry
500g minced belly pork
375g chopped chicken
2 tsp finely grated lemon rid
2 tsp chopped sage
2 tsp chopped rosemary
100g salami
Black pepper
Pre-heat the oven to 180º C
Put the breadcrumbs and almonds in a large mixing bowl and pour the sherry over.
Leave to soak for 10 minutes.
Add the minced pork - do not be tempted to get lean pork mince, it simply won't work for this recipe.
50g ground almonds
100 ml dry sherry
500g minced belly pork
375g chopped chicken
2 tsp finely grated lemon rid
2 tsp chopped sage
2 tsp chopped rosemary
100g salami
Black pepper
Pre-heat the oven to 180º C
Put the breadcrumbs and almonds in a large mixing bowl and pour the sherry over.
Leave to soak for 10 minutes.
Add the minced pork - do not be tempted to get lean pork mince, it simply won't work for this recipe.
And then add the chopped chicken, lemon rind, herbs and a generous grind of black pepper.
You probably won't need salt, as the salami will add the saltiness.
Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.
Oil a 2lb loaf tin.
Put half the mixture into the loaf tin and press down.
Lay the sliced salami on top of the meat loaf mix. You probably won't need salt, as the salami will add the saltiness.
Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.
Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.
Oil a 2lb loaf tin.
Put half the mixture into the loaf tin and press down.
Lay the sliced salami on top of the meat loaf mix. You probably won't need salt, as the salami will add the saltiness.
Mix well, you can use a wooden spoon, but the very best way is to get in there with your hands and bring the mix together.
Cover with foil and bake for 1 hour. Remove the foil and cook for a further 15 minutes or until the top is taking on a golden hue.
Taste not waste
Think fig trifle meets Queen of Puddings.
5 stale fairy cakes or slices of leftover sponge cake, crumbled.
Some boozy dried fruit, if you've got it. Otherwise, soak your dried fruit of choice in port, sherry, apple or orange juice for about an hour.
2 tablespoons of sweet wine, sherry or brandy (optional, but sensational)
250ml full fat milk
3 dessertspoons orange sugar*
2 eggs.
Some boozy dried fruit, if you've got it. Otherwise, soak your dried fruit of choice in port, sherry, apple or orange juice for about an hour.
2 tablespoons of sweet wine, sherry or brandy (optional, but sensational)
250ml full fat milk
3 dessertspoons orange sugar*
2 eggs.
Pre-heat the oven to 170ºC
Lightly grease a 1lb loaf tin.
Put the broken up cake and the dried fruit in the bottom of the loaf tin.
Pour over your booze of choice - I used the figs and the delicious fennel and maple syrup wine from the Nigel Slater recipe.
Pour the milk into a pan and heat gently to just below boiling.
Whisk the eggs and sugar together and then add the warm milk. You can use your normal sugar, with or without the addition of some grated orange zest if you haven't got a stash of orange sugar in the cupboard.
Pour this custard over the cake and fruit and place the loaf tin in the oven.
Cook for around 20 minutes, until just set.
Serve warm, not hot.
Shropshire Made 2lb (1 kg) and 1lb (0.5kg) Black Iron Loaf Tins
Pre-seasoned with flax oil for a natural non-stick finish and easy loaf release.
Durable 99.1% pure iron with sturdy brass rivet
Suitable for high temperatures, resists warping and buckling.
Perfect for all ovens including ranges, electric, gas, and wood fired.
We include recipes for white, brown and wholemeal loaves created
specially for Netherton Foundry loaf tins by 5th generation
Master Baker, Robert Swift of Shropshire.
