Posts Tagged ‘Fairtrade’

Should We Encourage People From Countryside To Cities?

Saturday, September 11th, 2010

…Self doubt gets you thinking.  I am still thinking through my concerns about Fairtrade and I wonder whether I’ve got it arse over tip. 

People who live in the countryside are relatively poor compared to people who live in an urban environment, but is that because there are, firstly, too many people in the countryside trying to eke out an incremental profit from cash crops to keep themselves above water, and secondly you actually are richer and better off just by being in a city or town. 

There is a strong argument that workers shifting from rural Amazonia and moving to Manaus (the regional capital of the Amazon region) to carry out industrial activity have taken farmers out of Amazonia and so reduced pressure on deforestation, allowing those remaining in the countryside to farm more efficiently and spread their profits across fewer people, while simply the act of going to a city has improved their personal finances.  So rural-to-urban migration is good for everyone financially and great for the environment! 

There is a strong case (and made by people much cleverer and knowledgeable than me) that people living in the slums of big cities and the favelas of Latin America are one of the most dynamic and happening economies of the world.  These are people getting on with life, generating income and stepping up out of poverty.  These places are not the pits of despair that we all once thought and continue to be taught.  Okay, they’re not perfect but they’re significantly better than rural poverty.  And city dwellers have less children, so women are liberated from their historical rural position as child-bearing machines that must cook, fetch water and bring up children.  City life gives them freedom and the creative energy of the fairer sex is a massive force for good and economic improvement.

So should we be encouraging rural-to-urban migration rather than preserving current rural farming structures.  Urban living is better for the environment as it is more efficient on the world’s resources.  Urban living is better for women.  Urban living reduces overpopulation as people living in towns and cities have less children – overpopulation is effectively a rural problem.  Finally, when people move to the city it reduces the amount of people living in the countryside and so reduces the burden from humanity on the countryside and nature quickly recovers – yes, the rainforest does just simply regrow when people leave it be. 

Lastly, is our nostalgic lova affair with the countryside and rural idyll and farming (I don’t know if it is just an English obsession, and I mean English in this case as I cannot speak for others here) simply wrong and something that just makes us look via rose tinted glasses at all rural farming, believing that this must be a great, wonderful and rewarding life for everyone in the countryside, rather than something most farmers just want to escape from, and be liberated from the back-breaking, never-ending drudgery of subsistence living and would rather become housekeepers, labourers, doctors and accountants or whatever is available in the nearest mega-city.  Who are we in the developed world to deny those in the developing world from wanting to live a better life with loads more consumer stuff to ease their daily grind?  Who are we (the great polluters and destroyers of the world) to deny the rural poor a new start and free women from the potential prison of a rural life?

I suppose what I am saying is that if farmers cannot make a living wage from growing sugar or tea or vanilla or fruits or rice, shouldn’t we encourage more of them to move to cities so then less people grow these crops, so then there is a relative shortage of supply over demand and then prices will go up until farmers can then earn a living wage or more.  Are we not just perpetuating an imbalance of excess supply over actual demand by offering a bit above market prices via Fairtrade?

In stark figures, a rural farming family in Madagascar earns $600 per annum, with Fairtrade vanilla they can earn $2000 per annum, but what could they earn were they to live and work in the capital city of, for example, Madagascar – Antananarivo – and perhaps their family size might also fall*.  So isn’t it better to get them to migrate to the cities where education and public services are better and they will have a lower impact on the environment?

I honestly don’t know the answer, but it remains a dilemma that is constantly fighting itself out between my heart that says “yes to fair trade and ethical food” and my head that says “yes to free trade” and reducing levels of rural farming and shifting population towards the cities.

As in everything in life, the answer I suggest is a fudge – we need to trade ethically to ensure that those farming now are not disadvantaged and abused hence Fairtrade, while at the same time providing incentives for people to move from the villages and rural economy into the nearest cities, and then to ensure that cities become as economically vibrant, socially responsible and environmentally sustainable as possible.  But I will probably never answer this quandary to my own personal satisfaction, so will remain racked by doubts and indecision.

* I asked The Foreign Office and World Bank for help on numbers here, but the former could not help and the latter never deigned to answer or acknowledge my request.  That is a worrying starting position for Madagascar.

Axel’s Raspberry Cheesecake Recipe

Thursday, August 19th, 2010

My sister and her family came to visit at the weekend, so I was scrabbling around trying to come up with a summery pudding to create, while the rain was gushing down outside in torrents.  I decided that roast chicken with all the trimmings, followed by a cheesecake was the answer, but with some summer fruits inside the cheesecake and a bright red coulis drizzled over it. 

I toyed with the idea of making the raspberry coulis first, then mixing that into the cream and making a pink cheesecake, which would have gone down a storm with the girls, but wimped out as I preferred the idea of getting bites of tart raspberry in clusters of flavour and differing textures, running through the smoothness of the cream cheese filling. 

Cheesecakes are remarkably easy to make and seem to be generally popular with children, and homemade ones are much tastier than shop bought versions that always seem really heavy, then sit like a lump inside your tummy like a lead weight for hours afterwards. You do not need to use raspberries and can substitute them for other summer fruits, like blackcurrants, blackberries or strawberries, so adjust the recipe accordingly.  Similarly, you do not need the coulis and could just serve it naked and pure, or with a nice scoop of vanilla ice cream. 

Axel Steenberg’s Summer Fruit Cheesecake Recipe

For the base:

150g / 5½ oz digestive biscuits (or in US, Graham cracker or Nilla wafer)
30g / 1oz pecan nuts
75g / 3oz unsalted butter
1 tsp Steenbergs organic Fairtrade pure vanilla extract (that’s the sales pitch done; or any other good quality vanilla extract)

For the cream cheese filling:

350g / 11oz full fat cream cheese
100g / 3½ oz soured cream
150g / 5oz caster sugar
4 medium eggs
1tsp pure natural vanilla extract
Juice from ½ lemon (rest is used in making raspberry coulis)
Zest from 1 lemon

Good sized handful of fresh raspberries
4 pinches of Steenbergs organic mixed spice

For the raspberry coulis
350g / 12oz fresh raspberries, picked over and washed
45g / 1½ oz granulated sugar
Juice from ½ lemon
70ml / 2½ oz water

1.  Preheat the oven to 180oC / 350oF.

2.  Lightly grease and line the base of a 20cm / 8 inch round sandwich tin, that has a springform surround.  Place into a fridge to chill, whilst you prepare the biscuit crumb base.

3.  Place the biscuits and pecan nuts into a food processor and whizz until they reach a smallish crumb.  Take from the food processor, place into a bowl and then add the organic Fairtrade vanilla extract and melted butter.  Mix well until all the crumbs are decently coated with liquid – I use a knife for this stage.

Ingredients for cheesecake base

Ingredients for cheesecake base

Pour the melted butter into the crumb mix

Pour the melted butter into the crumb mix

4.  Get the lined cake tin from the fridge.  Tip the crumb mixture into the pan, then press the mix into the base and all the corners until even and nicely pressed down.  Put the lined tin into the fridge to harden.

Pressing cheesecake crumb mix into cake tin

Pressing cheesecake crumb mix into cake tin

5.  Now measure out all the ingredients for the filling except the raspberries or other fruit.  Put all of these into a mixing bowl or processor and mix/process until smooth and well mixed together.  It is worth scraping down the sides a couple of times with a spatula to make sure that everything has mixed thoroughly.

Ingredients for cheesecake filling

Ingredients for cheesecake filling

6.  Go and get the crumb base from the fridge, then evenly place a handful of fresh raspberries over the biscuity base.  Now pour over the cream cheese mix gently.  Afterwards, I then go over the raspberries to try and even them out a bit; do not overdo this tidying up, but you do not want someone to get all the raspberries, while someone else goes without – that would be really bad form.  Sprinkle delicately 4 pinches of mixed spice over the top of the cheesecake filling.

Pouring the cheesecake mix over crumb base and raspberries

Pouring the cheesecake mix over crumb base and raspberries

Cheesecake ready for baking with mixed spice sprinkled on top

Cheesecake ready for baking with mixed spice sprinkled on top

7.  Put centrally into the oven and bake for 25 – 30 minutes until just set.  Remove from oven and leave to cool completely, then remove the springform outside ring of the cake and place the cake (still on its base) into the fridge to chill through.

Baked cheesecake just out of oven

Baked cheesecake just out of oven

8.  While it is cooling, it is time to make the raspberry coulis.  Place the raspberries into a pan, together with the lemon juice, water and sugar.  Bring to the boil and simmer with the lid on for 10 minutes.  Leave to cool thoroughly.  While it is cooling, check the sweetness of the raspberries and adjust sugar level if necessary as they can be really tart.

Ingredients for raspberry coulis

Ingredients for raspberry coulis

Lovely cooked raspberries

Lovely cooked raspberries

9.  Process the raspberries throughly to a smooth paste either with a hand held processor or in a larger processor.  Now sieve the raspberry paste into a jug or bowl to remove the seeds.  You will need to squish the juice through with a tablespoon.  Put into the fridge to cool.

Sieving raspberries for raspberry coulis

Sieving raspberries for raspberry coulis

10.  Before serving remove from the fridge to warm up a little.  Cut into smallish slices and place onto a plate, then drizzle over some of the raspberry coulis.  I served the cheesecake with some homemade shortbread for added texture.

Raspberry Cheesecake With Raspberry Coulis

Raspberry Cheesecake With Raspberry Coulis

Biodegradable Tea Bags

Friday, July 30th, 2010

It was brought to our attention recently that some tea bags are not really biodegradable as they use polypropylene glues to seal the edges of the tea bags.  This is only the case for tea bags that are heat sealed in the tea bagging process.  The tea bags used in Steenbergs bagged teas do not use polypropylene as they are crimped shut rather than heat sealed.  However, there is the metal staple in the tag which is not biodegradable on a short time frame.  The long and short of it is that you can chuck your tea bags onto your compost heap ithout any problem but you need to put your staples either into your recycling or in the bin.  In the future, we will remove the staple part of the tea bag.  Finally, you can use Steenbergs Loose Leaf Teas which comprise the majority of our range, which have no tea bags, but you have a nice tin that can be refilled with our refill tea packs that come in sizes up to 1kg, or can be recycled. 

On the downside, Steenbergs organic Fairtrade Mulling Wine sachets are heat sealed and so are not biodegradable easily as they used polypropylene in their manufacture.  We will now start looking into whether we can remove this without causing other issues, especially things that may use genetically modified corn starches.

Pierre Hermé’s Recipe For Raspberry And Chocolate Tart

Friday, July 9th, 2010

Pierre Hermé continues to inspire me. 

For me, I spent last Saturday in the perfect place – in the kitchen, listening to sport on BBC Radio 5 on our digital radio and baking.  It was the turn of Hermé’s Raspberry And Chocolate Tart.  The end result was sheer perfection – bittersweet flavours from 72% cocoa dark chocolate  from Trinatario cocoa beans (a natural cross between the traditional Criollo and Forasteros cocoa beans), with the succulent, melting richness of the chocolate filling that only just holds itself together; these are balanced against the tart, fruitiness of raspberries.  What is perhaps even more amazing is that it is actually really quite simple to make. 

I don’t have much more to say, except just make it for someone special and wow them, but make sure it is for someone you want to impress.

For the crust:

Prepare and bake a 22cm / 8¾ inch tart shell from Sweet Tart Dough, cooled to room temperature per previous blog

For the filling:

55g / ½ cup ripe raspberries
145g / 5oz bittersweet chocolate (I used Green & Black’s dark cooking chocolate)
115g / 4oz unsalted butter, chopped into cubes
1 large egg, at room temperature, stirred lightly with fork or whisk
3 large egg yolks, at room temperature, stirred with a fork
2 tbsp caster sugar

Preheat oven to 190oC / 375oF.

Sprinkle the raspberries into the cooked tart crust.

Baked Tart Pastry With Raspberries

Baked Tart Pastry With Raspberries

Melt the dark chocolate in a bowl over boiling water and carefully melt the butter separately in a pan.  Allow them to cool to a touch warm temperature or 60oC / 104oF.

Using a small hand whisk, gently stir the egg into the melted chocolate; don’t be vigorous as you are not trying to get air in, just to mix thoroughly.

Pouring egg into melted chocolate

Pouring egg into melted chocolate

Mixing eggs into melted chocolate

Mixing eggs into melted chocolate

Next, add the caster sugar and stir that in.

Finally, work in the melted butter.

Pour the chocolate mixture over the raspberries in the tart shell.

Pouring chocolate ganache over raspberries

Pouring chocolate ganache over raspberries

Bake the tart for 11 minutes.  This gives you a tart that is still a bit wobbly in the centre.  Leave to cool on a rack.  Serve warm after settling for about 10 minutes or cool and have cold.  I actually prefer it cold and a bit more dense the next morning – great for breakfast on a Sunday morning!

Raspberry & chocolate tart just out the oven

Raspberry & Chocolate Tart Just Out The Oven

Serve with extra red raspberries and/or cream or crème anglaise.

Raspberry & Chocolate Tart With Raspberries & Cream

Raspberry & Chocolate Tart With Raspberries & Cream

Recipe – Sweet Barbecue Style Chicken Legs

Monday, June 21st, 2010

We are always looking for ways to liven up chicken to feed the kids – simple, tasty and quick & easy family food.  This recipe is something I devised for Sweet Barbecue Style Chicken Legs is so quick to make that our children both love to help to make it and then wolf it down when it has been made, making it into one of those really magic types of family food; and if you make extra, then you can take the remainder to work and eat as part of your packed lunch.  We actually just roast these in the oven, but you can barbecue them by part cooking them in the oven, then smoking them off for the last 10 minutes on the barbecue.

Flavour wise, this is honey sweet with a massive umami kick from the soy sauce, plus some savoury bite coming through from the Southern Fried Chicken Seasoning and grainy mustard.  I like to add beer or wine to the sauce to layer in an extra flavour to compound up the taste, but you could omit this should you wish. 

Barbecued Chicken Drumsticks

Barbecued Chicken Drumsticks

Ingredients:

10 chicken drumsticks (get the best quality you can afford as it really does make a difference)
2tbsp organic tomato ketchup
2 tbsp dark soy sauce
2tbsp Fairtrade runny honey (this is quite sweet so you might want only 1tbsp)
2tbsp lager or white wine
1tbsp organic sunflower oil
1tsp Steenbergs organic onion granules (or quarter onion very finely chopped)
1 clove garlic, thinly sliced and crushed
1tsp Steenbergs organic Southern fried chicken seasoning
1tsp grainy mustard (I used a balsamic mustard from Edinburgh Preserves

1.  Put all the marinade ingredients together in mixing bowl and whisk together.

2.  Cut a couple of slices into each of the chicken drumsticks and place onto a roasting tin.  Drizzle the marinade over each of the chicken drumsticks and twist them through the barbecue marinade.  Cover and then put into the refrigerator for 1 hour to let the flavours infuse through the chicken drumsticks; if you remember, twist them through the barbecue marinade part way through the marinading time.

Chicken Drumsticks Marinading

Marinading Chicken Drumsticks In Barbecue Sauce

3.  Preheat the oven to 180oC / 350oF.  Roast for 30 minutes; try and twist the drumsticks after about 20 minutes.  If barbecuing, cook for 20 minutes in the oven then brown off over the barbecue.

4.  Serve immediately.  We ate ours with saffron boiled rice and boiled broccoli and runner beans.  You could leave to cool and then enjoy cold in a picnic or for packed lunches.

Barbecued Chicken Drumsticks

Barbecued Chicken Drumsticks

Recipe for Indulgent Coffee Cup Cakes

Friday, May 21st, 2010

There’s lots of fuss and carry on about cup cakes and how wonderful they are, so I felt I better try and make some.  I was, also, unsure what the actual difference between a cup cake is and a good, old fashioned fairy cake.

Well, the difference is as much about perception as it is about any real change – cup cakes are bigger and to fit in with that extra size the toppings are more indulgent and rich than a classic fairy cake.  In addition, the texture and mouth feel of the cake is moister and richer while a fairy cake tends to be lighter and more springy.  This is partly to do with the ingredients that add in milk and some plain flour to increase the richness and reduce the airiness of a Yorkshire fairy cake.  What do I prefer – I think the answer is a classic one of “horses for courses”, i.e. it depends on the event.

Here’s a good version of a cup cake – a Fairtrade Coffee Cup Cake. 

Four Fairtrade Coffee Cup Cakes

Four Fairtrade Coffee Cup Cakes

Ingredients for the cup cakes:

Ingredients for the icing:

How to make Steenbergs Fairtrade coffee cup cakes:

Preheat to oven to 180oC/350oF and oil lightly a dozen hole muffin tray.

Make the strong Fairtrade coffee – I used an Ethiopian coffee from Grumpy Mule – and add to the milk.  Sieve the organic flours together.

Getting The Ingredients Ready For Fairtrade Coffee Cup Cakes

Getting The Ingredients Ready For Fairtrade Coffee Cup Cakes

Put the butter and caster sugar into a mixing bowl and beat until pale and creamy.  Add the free range eggs, one at a time and then add the strong Fairtrade black coffee flavoured milk, and beat until well mixed together.  Fold in the sieved organic flours and ensure well mixed through.  Stir until smooth.

Divide the cake mixture about two-thirds up a muffin hole (or a muffin sized case and place on baking tray) and bake for 20 minutes.  Enjoy the remaining mixture taste by sharing with the kids, or just enjoy yourself while (in this case) the children were playing outside in the garden.  Remove from the oven and leave to sit for 10 minutes, then tip the muffins out of the muffin pan onto a wire rack to cool, or just place the muffin cases straight onto the wire rack.

For the icing, melt the milk chocolate over simmering water.  Leave to cool down and then gently beat in the mascarpone until you have a thick creamy icing.  Spread the mix over the cooled muffins and sprinkle with a Fairtrade chocolate drops or Steenbergs dark or light chocolate strands – I used dark.

Fairtrade Coffee Cup Cake

Fairtrade Coffee Cup Cake

Then it’s up to you how to enjoy them – whether with a cup of strong coffee or some delicious freshly brewed Steenbergs organic Fairtrade Peace Tea in a mug.

Fairtrade Flowers And The Volcano – An Update

Wednesday, April 28th, 2010

This is the response I got from Sainsbury’s on Fairtrade Flowers:

“Thanks for your email.  I have looked into the issues you have raised and have found Sainsburys did not directly compensate Fairtrade supliers [sic], or farmers during the Volcanic ash disruption period.

We did however try extremely hard to get the flowers into stores and we looked at every possible travel option to get products into stores.  At the beginning of the flight ban we had flowers flown into south Spain, as the ban didnt apply there and we then drove the produce by truck into the UK.

We thoroughly enquired into every possible supply route to get these items into store.  We are not aware of any products being destroyed due to the flight ban.”

Which conflicts with all the reports about the impact of the ash on Fairtrade flower farmers in Kenya where Benjamin Gatland of South African Fairtrade Network said “Kenyan Fairtrade rose growers alone lost approximately one million flowers a day” – see http://www.ipsnews.net/africa/nota.asp?idnews=51229.

Who’s correct? I think I know who…

Fairtrade Flowers And The Volcano

Tuesday, April 20th, 2010

One of the consequences of the volcanic ash is that food and flowers from the developing world is not being flown in.  Now I don’t buy vegetables out of season nor do I buy flowers out of season, but I worry about the impact this flying ban is having on the farmers themselves.  One particular concern I have is for the Fairtrade flower growers in places like Kenya – those gorgeous roses are grown to peak just in time but are now either being picked and trashed or going over on the plant, not good enough for sale.

So I say if you care about Fairtrade, start asking the major retailers what they are doing about it?  Ask them are they compensating the Fairtrade flower growers for trashed flowers?  Are they working with the flower growers to find a solution, eg flying into Spain and then road haul?  Will they pick up any incremental costs or will it be passed onto the consumer, ie the retailer never pays for anything really?

Or is Fairtrade just skin deep for them – we’ll (that’s Tesco, Sainsbury’s, Interflora, Waitrose, Interflora etc) love Fairtrade when its on message for our strategy but stuff it when events get in the way!  I’m asking so why not email, blog, Tweet or whatever you fancy to their PR departments and show you care and so should they.

Recipe – Sweet Tart Dough or Sweet Pastry

Wednesday, April 7th, 2010

I am not very good at making pastry.  Some people say that you need cold hands to make pastry and dough, but I have warm hands as I seem always to be burning away all that food – perhaps I just never sit still or my metabolism runs too fast. 

So I asked our good friend, Anthony Sterne to come up with his easy pastry recipes and then for us to have a go at them ourselves.  Anthony used to be a development chef at Pret A Manger in London before setting out on his own, originally making pies and pastry with exotic fillings and has now branched out into quiches and (very successfully) into delicious cakes.  His business is called Independent Foods – originally I’s Pies – and his great creations are available in Booths, Morrisons and Waitrose, but in our opinion should be more widely available.  You can check his web site out at http://www.independentfoods.co.uk/

In Anthony’s words “this recipe creates a crisp, biscuity pastry that is perfect as a base for tarts or mince pies.  As long as the oven is well preheated it generally works really well without blind baking.  The most important consideration is to make sure all the ingredients are at room temperature (especially the butter and eggs) before starting.”

400g / 14oz plain flour
160g / 5.5oz good butter (softened)
140g / 5oz caster Sugar
2 large eggs (we only ever use free-range)
1 tsp Steenbergs Organic Vanilla Extract 

Use an electric mixer with the beater attachment or a bowl and a wooden spoon to cream the butter and caster sugar together.  The mixture should be light in colour and slightly fluffy in texture.

Beat the eggs and add gradually with the teaspoon of Steenbergs Organic Fairtrade vanilla extract, mixing all the time.  If the mixture starts to split, you can add a tablespoon of flour, however it shouldn’t split as long as everything isn’t too cold.

Once all the egg has been incorporated, you can add the flour and continue to mix until a smooth dough is formed.  The pastry should be soft but not sticky, if it sticks to your finger when poked just add a bit more flour.

You can leave the pastry in a cool place (not the fridge) for half an hour to relax although it is fine to use it straight away.  Roll out on a well floured surface.  It doesn’t keep well in the fridge as it becomes hard and unworkable although any excess is fine to make into shells and freeze for later use.

Recipe – Hot Cross Buns

Saturday, March 27th, 2010

I have always bought our hot cross buns from the baker or the supermarket, which just seems a bit too lazy really, so I thought I would have a bash at making them myself this year.

Hot cross buns grew out of traditional Lenten yeast buns that started being popular in England in the mediaeval times, when these small enriched bread buns were served at the end of Lent to be eaten while drinking a good quantity of celebratory wine.  They became popular throughout Lent during the Elizabethan times, when wealthier people loved to show-off their money and sophistication by spicing these buns up with expensive, rare and luxurious spices and dried fruits that were really hard to come by during the cold, winter months.

It had also been traditional in the mediaeval period to mark the loaves with a cross cut into the top of the buns to ward off evil spirits and so encourage the bread to rise.  This was abandoned for most of Lent during the Reformation (in the 17th Century) when such behaviour was regarded as too popish, however they were still made with crosses on them for Good Friday in token of the crucifixion, so the tradition did not completely die out.

Because of the wide availability of storecupboard staples like spices and dried fruits nowadays, we have all lost the excitement and awe that used to arise from cooking with these things to enrich your breads and cakes, while the fact that they seem to start getting into the shops immediately Christmas is past means that we are inured to the religious significance of hot cross buns as a Lenten tradition. 

I really hate this drifting of traditions by the supermarkets with Easter eggs and buns being available for months before Lent and Christmas getting into stores from somewhere towards the end of the summer holidays.

These home-made hot cross buns have a lovely mild spiciness unlike the heavy-handed flavours of the high street bakers, while the texture is great; they have a soft, silky mouth-feel – it’s a bit like the difference between a feather and a foam pillow, where the supermarkets’ hot cross buns are the chewy, rubbery foam pillow.

Ingredients

For the hot cross buns:

210ml / 7½ fl oz milk
1 free-range organic egg
450g / 1lb white bread flour (unbleached bread flour, please)
1½ tsp organic Fairtrade mixed spice
½ tsp organic ground cinnamon powder
½ tsp sea salt
50g / 2oz organic Fairtrade caster sugar
50g / 2oz organic butter or lard or margarine
1½ tsp quick yeast , or easy-blend/ rapid-rise yeast
100g / 4oz organic currants
25g / 1oz organic sultanas
25g / 1oz organic mixed peel

For the pastry crosses:

50g / 2oz plain flour
25g / 1oz butter (or if you prefer margarine)

Tip: you can cheat by using 50g / 2oz shortcrust pastry from the freezer section in a local shop, which you then cut into narrow strips, or add enough water to make it runny enough so that it can be piped as below

For the glaze:

30ml / 2tbsp milk
25g / 1oz organic Fairtrade caster sugar

Stage one – making the dough

Using a bread machine:

Pour the organic milk and free–range egg into the bowl of the breadmaker.  Reverse the order if your bread machine tells you so to do.  Sprinkle over the white bread flour, ensuring that it covers the liquid.  Add Steenbergs organic Fairtrade mixed spice and the organic cinnamon powder.  Then place the sea salt, caster sugar and butter in separate corners of the bread pan.  Finally, make a small indent in the centre of the flour and put the yeast into there.

Set the bread machine to the dough setting; use the basic raisin dough setting if that option is available on your machine.  Press start.   Lightly grease 2 sheets of baking paper.

When the machine beeps or 5 minutes before the end of the kneading period, add the organic mixed peel, organic currants and organic sultanas.

Stage two – making the hot cross buns

Hot Cross Bun Dough

Hot Cross Bun Dough

When the dough is made, remove the dough from the bowl and place it on a lightly floured surface.  Knock it back gently, then divide into 12 pieces.  Cup each piece between your hands and shape into a ball.  Place these balls on the prepared greased baking sheets, and cover with oiled clear film, and leave for 30 – 45 minutes or until it has doubled in size.

Preheat the oven to 200oC / 400oF.

Make the pastry crosses either cheating by using some frozen shortcrust pastry cut into strips or making your own pastry.  In a bowl, rub together the plain flour and butter until the mixture resembles breadcrumbs.  Bind together with a little bit of water to make a soft pastry which can be piped.  Spoon the pastry into a piping bag fitted with a plain nozzle and pipe a cross onto each bun.

If you want to be more ”ye olde breadmaker” about it, you could cut into the buns rather than put on the pastry crosses.  You do this by cutting into each pastry ball through the surface by not all the way down.

Bake the hot cross buns for 15 – 18 minutes, or until golden brown.

While the hot cross buns are in the oven, heat the milk and sugar together in a small pan to make the glaze.  Stir thoroughly until the sugar has dissolved.  Brush the glaze over the top of the baked hot cross buns, turn them onto a wire rack to cool, then serve immediately or leave to cool, reheating them when you want to eat them.

Home Made Hot Cross Buns

Home Made Hot Cross Buns

This recipe and some of the spiel was based on a recipe from a great book on baking bread, called “Bread” by Christine Ingram and Jennie Shapter.