This recipe is taken
from Table Manners:
The Cookbook by
Jessie and Lennie
Ware, published by
Ebury Press
(£22). Photography
by Ola O Smit. Recipe by Lakeland (blog.lakeland.co.uk/recipes)EASTER BAKINGWWW.FOODHEAVENMAG.COM APRIL baking heaven 17
‘Triple Threat’
chocolate brownies
MAKES 9-
200g (7oz) unsalted butter, cubed
200g (7oz) dark chocolate, chopped
3 large free-range eggs
275g (9¾oz) caster sugar
90g (3oz) plain fl our
50g (1¾oz) cocoa powder
250-300g (9-10½oz) ingredients of
your choice to add to the
mix (white, dark or milk
chocolate, chocolate biscuits,
your favourite chocolate
bar), chopped
1 Preheat the oven to 190°C/Gas Mark
- Line a 23cm (9in) square baking tin
with baking parchment.
2 Put the butter and chocolate into a
heatproof bowl over a pan of barely
simmering water and leave until they
start to melt. Stir regularly, taking care
not to burn the chocolate. Once
completely melted, remove from the
heat and leave to cool a little.
3 In a large bowl, using an electric
whisk on high power, beat the eggs
and sugar together until pale and
almost doubled in volume. Add the
cooled chocolate and butter mix and
gently combine, using a figure-of-
eight motion to fold the 2 mixtures
into one another.
4 Sift the flour and cocoa powder
together, then fold into the chocolate
and egg mixture. Again, fold gently
using a figure-of-eight motion until all
is combined. It will appear dusty at
first, but be patient and it will come
together. Take care not to overdo the
mixing: as soon as you cannot see any
dusty flour mix, you are there.
5 Now add your extra ingredients
and gently fold in, reserving a few to
scatter over the top if you like.
6 Transfer the mixture to the lined
baking tin, levelling it out and pressing
any reserved ingredients into the
top of the mixture.
7 Bake for around 35 minutes. The
top should be just firm, but the middle
should be slightly undercooked and
gooey: it will continue to cook in the
tin once removed from the oven.
Leave the tin on a wire rack to cool
before cutting into squares.Easter bunny
bread rolls
MAKES 6
For the dough
250g (9oz) strong white bread fl our
1 tsp salt
7g (one sachet) fast-action dried
yeast
150ml (5fl oz) warm water
T o fi n i s h
carrot pieces
kale sprigs
black edible food pen
1 Preheat the oven to 160°C/Gas Mark
- Grease a baking sheet or large baking
tray and line with baking parchment.
2 Sift the flour into a large mixing bowl.
Add the salt and yeast and make a well
in the centre. Pour in the water and
bring together with your hands to make
a soft dough. Remove from the bowl
and knead for 10 minutes, until springy
and elastic.
3 Working quickly, divide the dough
into six equal portions and shape a
bunny from each, straight onto the
baking sheet. Start with a larger oval of
dough for the body, then add a round
head, longer ears and front legs. Finish
each with two little round feet at the
bottom – you should find that the
pieces hold together easily as the
dough will be slightly sticky.
4 Bake for 10-15 minutes until risen and
golden brown, then transfer onto a
cooling rack.
5 While waiting for your bunnies to
cool, create the carrots. Cut six tapering
carrot batons and insert these into your
baked bunnies as shown, then top each
with a small piece of kale.
6 Once your bunnies are completelycooled, draw faces on using a black
edible food pen.Tip The dough will start to prove as
you’re assembling your bunnies, so it’s
best to do this quickly to stop them
rising and losing their shape.bread rolls
and knead for 10 minutes, until springyEaster bunny
bread rolls
a soft dough. Remove from the bowl
and knead for 10 minutes, until springyThis recipe is taken
Table Manners:
Jessie and Lennie
Ware, published by
(£22). Photographyyou’re assembling your bunnies, so it’s