Thursday, 23 December 2010

Making the most of your Double Cream!

So today is about my lunch. I fancied bread today and as I considered the option (it being late in the morning and so yeast bread wasn't an option) I landed upon the idea of soda bread! It's not as easy as that though as soda bread is traditionally made with buttermilk, something i didn't have. So today I give you...

Making the Most of your Double Cream!

Take one 300ml pot of double cream and beat! That's it! It will start off by thickening and then all of a sudden separate. Strain this through a sieve and it's ready to use. Take the butter that is left over and squash into a dish. So now you have you own butter and butter milk!  

Brandy Butter
100g Soft Brown Sugar
100g Butter
6tbs Brandy

Cream sugar and butter together until combined. Slowly add brandy a spoonful at a time making sure thoroughly combined. Chill for at least 2 hours before serving.

Soda Bread
200g Plain Flour
2 tsp Baking Powder
100 ml Buttermilk

Preheat Oven to gas mark 6 (200)
Combine all dry ingredients in a bowl and add the buttermilk (you can always add milk if you run out!)
Kneed gentle to make a dough and shape into a ball
Flatten slightly to about 5cm high and flour all over
Place on baking tray and cut a cross in the top almost through to the bottom
Bake for 20-25 minutes or until the bread sounds hollow when tapped on the base.
Cool and scoff with your own butter!

And so now when Christmas is done and you are wondering what to do with all that cream in your fridge, wonder no longer! Happy New Year!