Archive for ‘Breakfast’

May 5, 2014

Best American Pancakes

by therecipebank

These really are the best!

October 11, 2013

Bread pudding

by therecipebank

Not to be confused with bread and butter pudding, this is a stodgy cake which can be eaten in slices either warm or cold and is LOVED by me and (very surprisingly) by my children!

300g white / wholemeal bread

160g raisins

1 tsp mixed spice

1 tsp cinnamon

350ml milk

1 large egg

70g light muscovado sugar

zest 1/2 lime/lemon

50g butter, melted

1.5 tbsp demerara sugar

Tear the bread in a mixing bowl and add raisins and spice. Stir in milk and completely break up the bread. Mix eggs, dark brown sugar and lime/lemon zest and add to bread mixture. Stir well, then set aside for 15 mins to soak.

Heat oven to 160C . Grease and line the base of a 20cm non-stick square cake tin. Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

February 22, 2013

American Pancakes

by therecipebank

This morning me and the girls made these for breakfast, we’ve made them a few times and I think we have the recipe just right now.

135g plain flour

1 tsp baking powder

1 desertspoon sugar

sprinkle salt

140ml milk

1 egg

splash melted butter

Mix all the ingredients together. Heat some melted butter in a frypan add a tablespoon of mixture to make each pancake. Wait until bubbles start to appear, flip over.
Serve with strawberries and maple syrup.
April 5, 2012

Dippy Eggs

by therecipebank

Best Breakfast ever?

Thanks to my Mum I am now able to recreate the perfect boiled egg (almost) every time!

If you keep your eggs in the fridge like me take them out and place in a bowl of hot water (hot from the tap).

Put a saucepan of water on to boil.

When the water is boiling add the eggs.

Set the timer for 4 minutes.

Take the eggs out as soon as the timer goes off… don’t forget to cook some toast soldiers too 🙂


March 26, 2012

English Crumpets

by therecipebank


1lb / 450 g strong plain flour
½ teaspoon salt
1 teaspoon sugar
7g / 2 teaspoons fast-rising active dry yeast 
1/2 pint / 300 ml warm milk 
1/2 pint / 300 ml warm water 
½ teaspoon bicarbonate of soda
vegetable oil

4 pastry cutters of approx the same size

Put the flour and salt in a large bowl and stir in the sugar and yeast. Pour in the warm milk and water and mix well it should look like a thick batter. Then cover with a tea towel and leave to rise in a warm place for one hour until the texture is light and fluffy.

Stir to knock out the air then add the bicarbonate of soda and mix well. Allow this mixture to stand for 30 minutes or place in the fridge (covered) overnight ready for the morning.

Grease the 4 pastry cutters and a large frying pan, place the pastry cutters in the pan and wait for it to warm up.

Pour a little mixture (1 tablespoon approx) into each ring and leave cooking until lots of small holes have appeared on the top, this should take around 10 minutes.

Flip the ring over, push out the crumpet and cook for 3-4 minutes on the other side.

Serve HOT with butter and jam.

These do take a while to cook but are so worth the effort, better if you have two pans and 8 cutters if you have a big family to feed!

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March 25, 2012

Banana Muffins

by therecipebank

200g (7 oz) plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 large bananas, mashed
150g (5 oz) caster sugar
1 egg
75g (2 1/2 oz) butter, melted

Preheat the oven to 180 C / Gas 4. Place 12 paper baking cases in a muffin tin.

Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.

Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.

Spoon evenly into baking cases in muffin tin.

Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

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March 25, 2012

Chocolate Granola

by therecipebank

3 cups rolled oats
½ cup raw almonds, chopped
½ cup unsweetened shredded coconut
2 Tbsp. granulated sugar
Pinch of salt
6 Tbsp. mild honey
2 Tbsp. vegetable oil
½ cup, or more, finely chopped plain dark chocolate

Preheat the oven to 150°C / 300°F.

In a large bowl, mix together

the oats, almonds, coconut, sugar, and salt.

In a small saucepan, stir the honey and oil over low heat until melted. Pour over the dry ingredients, and stir to combine well.

Spread the mixture on a baking tray. Bake for about 20 minutes, stirring halfway through, or until golden. Remove from the oven a stir well, then leave to cool.

When cool transfer to a storage container, add the chocolate and shake well to mix.

This recipe also works well without the chocolate but with cranberries and yogurt.