If you’re a convert to range cooking, you will be familiar with the joys of weekend baking. Let’s face it, there’s no nicer feeling than spending a lazy Sunday morning over a country breakfast, with the tempting aroma of something delicious baking in the oven wafting around your farmhouse kitchen.
Whether your home lifestyle revolves around a traditional cast iron AGA, Rangemaster, Rayburn or other range cooker, we’ve handpicked 3 easy breakfast bakes that you can whip up in a jiffy, then enjoy with your friends and family at your leisure.
125g butter, softened
250g caster sugar
185g self-raising flour, sifted
4 nectarines/peaches, washed, stoned and sliced (you can use fresh or frozen)
2 tbsp icing sugar, sifted
1 tsp cinnamon
Butter for greasing
Preheat the Rangemaster to 150C fan / conventional oven centre shelf 160C / Gas Mark 2/3, then line and grease a 9” round cake tin with a removable base.
Cream the butter and sugar, then add eggs one at a time, beating each on in well. Fold in the flour and cinnamon, then spoon the mixture in to the prepared tin.
Top the mixture with your chosen fruit and the raspberries, then sprinkle with icing sugar and bake for about 1 hour until a skewer inserted comes out clean.
Finally, allow the cake to cool slightly, then loosen the edge of the cake tin with a knife, place a serving plate on top turn it over gently to allow the cake to come out. Delicious served with ice cream or custard.
500g white flour
2 tsp salt
7g fast action yeast (1 sachet)
3 tbsp olive oil
In a large bowl, mix flour, salt and yeast and make a well in the middle. Pour in the oil and water and mix it all together into a dough.
Put the dough on a lightly oiled work surface and knead until smooth, then put into a lightly oiled bowl and leave to rise in a warm place until it has doubled in size (about 1 hour). Next, shape the dough into a ball and place on a lined baking tray before leaving for another hour to prove and double in size again.
Sprinkle the loaf with flour and score the top with a sharp knife before baking in a preheated oven (220C / 200C fan / Gas Mark 7) for 25-30 minutes. If the loaf sounds hollow when tapped, it’s ready to come out.
350g plain flour
225g butter, softened
175g caster sugar
175g brown sugar
1 tsp bicarbonate of soda
1 tsp vanilla extract
350g dark chocolate (in chunks)
In a large bowl, mix all the ingredients together until a dough is formed, then wrap in clingfilm and chill in the fridge. Roll the dough into walnut sized pieces, then flatten them onto a lined baking tray, spaced well apart.
Bake the cookies in a preheated oven (conventional oven centre shelf 180C / fan assisted oven 170C / Gas Mark 4 for 10 minutes. The cookies should be crisp on the outside and have molten gooey chocolate in the middle.