Flour, Butter, Eggs, Sugar Baking Podcast: Recent Episodes
Kate H.
In this episode Rin speaks about why olive oil is so important and fantastic; choosing the right olive oil for baking; and no less than 6 recipes using olive oil. There's an olive oil almond cake with burnt honey cream, a moussey chocolate olive oil cake (GF) and a Venetian carrot cake (GF). Then there's tender vanilla and olive oil cookies, cardamom olive oil shortbread and preserved lemon olive oil cookies. Recipes, pictures etc: homebaking.substack.com Reach me at: flourbuttereggssugar@gmail.com Follow me at: @rinisprobablybaking on Instagram
This episode is inspired by brunsviger and sweet focaccia. I talk a little about each, share a base recipe then three topping ideas: dark brown sugar with cinnamon, salted honey butter and cherry and rosemary.
Newsletter/website: homebaking.substack.com
Email me: FlourButterEggsSugar@gmail.com
In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!).
Make sure you're subscribed: homebaking.substack.com
Get in touch: FlourButterEggsSugar@gmail.com
In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified.
Written recipes: homebaking.substack.com
Email: FlourButterEggsSugar@gmail.com
All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread. <3
NEWSLETTER: homebaking.substack.com
IG: homebakingpod
EMAIL: flourbuttereggssugar@gmail.com
New theme music: Jon Björk via Epidemic sound
...and some actual donuts! In this episode we're looking back on the best bakes of 2023 and talking about 3 donut or donut-adjacent things: a giant donut bundt cake, apple donut bites and West African puff puffs. Then we look forward into 2024 and what's on my to-bake list then and over the festive period.
Wishing you very happy holidays and a happy new year!
Rin x
homebaking.substack.com
flourbuttereggssugar@gmail.com
In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!!
Some trials and tribulations happened as well as some major successes - listen to find out what and why!
Recipes and notes: homebaking.substack.com
Email me: flourbuttereggssugar@gmail.com
Next ep: Donuts!
This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and Lebanon: an apricot fruit leather called ammardeen.
Read and subscribe to the newsletter: homebaking.substack.com
Email me: flourbuttereggssugar@gmail.com
Please note, episodes will be monthly from now on <3 <3
In this episode I talk about my summer of eating, how granita is served in Sicily and then four recipes - feel free to mix and match or come up with your own combinations... I made concord grape granita and served with very vanilla buns and I made cocoa granita and served with whipped heavy cream and plum butter buns...
Recipes: homebaking.substack.com
Get in touch: flourbuttereggssugar@gmail.com
4 wonderful recipes to make 2 ice cream sandwiches: raspberry sorbet with corn cookies; chocolatey cookies with mint choc chip ice cream. Plus a love letter to the combination of peppermint and dark chocolate, a personal trauma involving biting down too hard on a frozen cookie... and we answer the question 'What do British royal equestrians in the 1970s have to do with mint choc chip ice cream?!' NEWSLETTER + RECIPES at homebakingsubstack.com CONTACT flourbuttereggssugar@gmail.com
In this episode, I'm talking about semolina syrup cakes, common in many countries in the Balkans, Eastern Med, Middle East and North Africa. They're great, and I make two here to talk to you about... Hilbeh, a fenugreek cake from Palestine, and a coconut semolina cake that's similar to Jordanian hareeseh.
I also talk about foods of the Ottoman Empire!
Head to homebaking.substack.com for the recipes and show notes.
Love ya :)
One pastry, three summer fruits: slow roasted strawberry, plum and halva, apricot and almond. Plus a bonus cheesy, garlicky tomato galette for your consideration!
What a wonderful episode to "research" (ie. bake lots of delicious things for).
Subscribe at homebaking.substack.com, reach me at flourbuttereggssugar@gmail.com. Follow me on Instagram @homebakingpod
In this podcast I'm passing on all the wisdom I've gleaned from my crazed Pav obsession, including how to layer flavours in the meringue, cream and fruit and the hacks and ratios you can use to bake without following a strict recipe! I also talk about the history of pavlova, including whether it belongs to Australia, New Zealand, both or neither (including an unhinged rant about authenticity and lazy food history). Hope you enjoy/ find useful/ both!
An endlessly adaptable recipe for crackers and crispbreads, with numerous flavouring suggestions. Plus a food diary of some stuff I've stuffed into my face in the last few months. Newsletter/recipes homebaking.substack.com Instagram @homebakingpod Email flourbuttereggssugar@gmail.com See ya! <3 <3 <3
In today's episode, I'm talking about what monks and nuns have to do with egg yolks, the wide array of conventual sweets and the influence of Portuguese baking around the world. In the second part, I'm delving into four recipes and how I found them: Toucinho do Céu (flourless almond egg yolk cake), Pão-de-Ló de Chocolate (a very spongy chocolate cake), Pastéis de Nata/ Pastéis de Belém (egg custard tarts) and Pão de Deus (bread of God / buns with a sweetened coconut topping).
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Get in touch via flourbuttereggssugar@gmail.com and keep up with my baking and cooking adventures on Instagram @homebakingpod
Bye for now!
This episode is all about using breakfast cereal in baking and sweet treats. Plus I talk a bit about the history of ascetic Christianity and how that's shaped breakfast in the West, including cereals and our meal patterns. Our recipes this week are Caramel Peanut Cornflake Squares, Puppy Chow/ Muddy Buddies Bars, Hazelnut Anzac Biscuits, Cinnamon Crunch Cookies and Peanut Rice Crispy Cookies. A sugary episode for sure but a VERY delicious one!!! Subscribe to the newsletter! http://homebaking.substack.com Follow us on Instagram @homebakingpod Email me flourbuttereggssugar@gmail.com
In this episode I'm talking about some traditional British bakes with some twists. Brown sugar Victoria sponge cake, Eccles cakes (which aren't really cakes), Bakewell shortbread bars, Tandoori chicken hand pies and spiced Cornish pasties.
For full recipes and quantities please see http://homebaking.substack.com - go here to sign up to the newsletter as well.
Email me, if you like - flourbuttereggssugar@gmail.com
In this episode Kate talks about the history of fudge and what the word fudge means and talks through three recipes: proper salted vanilla fudge, cheat's 2-ingredient milk chocolate fudge and honeycomb.
Website+Newsletter: homebaking.substack.com
Email: FlourButterEggsSugar@gmail.com
This week I used shiro miso in four different fabulous bakes: miso-maple loaf cake, miso brown butter cookies, squidgy miso brownies and an incredibly easy no-knead focaccia with a garlic-miso-parmesan butter. I also give advice on how to use shiro miso and talk about the complexity of miso varieties in Japan! SIGN UP TO THE NEWSLETTER to get my SAFFRON HOT CROSS BUNS recipe!!! homebaking.substack.com WEBSITE: homebaking.substack.com EMAIL: flourbuttereggssugar@gmail.com INSTAGRAM @homebakingpod
Welcome to a new-look podcast! This episode I'm talking about Easter breads around Europe, commonalities in central and eastern European baking and our two star recipes: fluffy-yet-stringy, citrus scented Bulgarian kozunak and Slovenian tarragon potica (enriched swirly bread).
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Email me: FlourButterEggsSugar@gmail.com
Today I'm talking about sweet and savoury biscuits from the Eastern Mediterranean (specifically Cyprus, Greece and Jerusalem) to savour and enjoy in times of feasting and fasting. Did you know that Ramadan, Lent and Passover all coincide this year? Ramadan Kareem/ Pesach Sameach / Peaceful Lent if that applies to you! See ALL the beautiful photos and grab the recipes at flourbuttereggssugar.com Do you have a suggestion for the podcast? Email me at flourbuttereggssugar@gmail.com Kate x
We all know tiramisù means 'pick me up' but we want to know more! What's a zabaglione? Who is Loli? Is it heretical to make a pistachio or lemon tiramisù, as I do here?! Find out in this episode. Website with written recipes: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com Find us on Instagram @flourbuttereggssugar See you in two weeks for the eastern Mediterranean Lenten and Ramadan and biscuits episode.
In this episode I'm deep diving in to the world of King Cakes, philosophising about the downsides of food purism and talking about two King Cakes I made. One is an orange blossom water brioche King Cake with mascarpone cream and caramelised pecans. The other is a slightly lighter enriched dough but it's stuffed to the max with spiced caramel and walnuts! DAYUM! Website with written recipes: flourbuttereggssugar.com Instagram: @flourbuttereggssugar Email: flourbuttereggssugar@gmail.com (pictures of cute animals are particularly welcome)
In this recipe I'm talking about the recipe I can't get away from. I crumbled under the pressure of seeing so many other bakers trying King Arthur Flour's 2023 Recipe of the Year, the cinnamon crisp coffee cake, and the first few iterations that they've published. I liked it, but still tweaked it, which is the joy of home baking - making exactly what you want in the way you want it! And experimenting! Go to flourbuttereggssugar.com for recipes, email me at flourbuttereggssugar@gmail.com and find us on Instagram.
Today I'm on a roll (sorry) showing how a great base recipe can be adapted - I made tiramisu yule log, plum jam and vanilla roll and earl grey and raspberry roll. I'm also talking about what I've been baking, eating and learning recently! Flourbuttereggssugar.com Email me at flourbuttereggssugar@gmail.com and follow on Instagram
In this episode I talk about 2 different desserts that NEED to be chilled ahead of time, and therefore hopefully you can be chilled, too! The first is a classic 2-ingredient chocolate mousse (gluten free, dairy free, nut free), just made with eggs and chocolate. The second is a burnt caramel custard (gluten free) with an optional brulee topping! I also talk about souffle and trying to make peace with my dessert nemesis, trifle! Let me know what you'd like to see in 2023 by emailing me flourbuttereggssugar@gmail.com or pestering me on Instagram (@flourbuttereggssugar) or Facebook. I'll see you (or rather, you'll hear me) on 8TH JANUARY! Have a fab festive season and happy new year!
Today we're journeying, via baked goods, to the UK for mince pies, to Germany for quick-bread stollen and lemon-almond biscuits, and to Romania for cornulete/rugelach and cozonac enriched bread - plus I mention a few others, too!!!! Recipes and further details are at flourbuttereggssugar.com Email me at flourbuttereggssugar@gmail.com
Hello! Today I'm talking to Megan Neveu, food writer and photographer extraordinaire of olivesnthyme.com and @olivesnthyme on Instagram. She has a new book, Sugar and Spice Cookies, coming out which is great! And saying hi to a few of you lovely lot. Thanks!! Kate Instagram: flourbuttereggssugar Email me: flourbuttereggssugar@gmail.com Website: flourbuttereggssugar.com
This episode, I'm on a mission to show that rosemary in sweet treats is a winner. Just be careful how much you use! It's particularly good paired with citrus or chocolate (or both). I'm talking about rosemary sticky baby buns, rosemary oatmeal chocolate chip cookies, apple and rosemary crepes and chocolate rosemary loaf cake with a rosemary infused chocolate ganache! Wonderful stuff!!! As always please find recipes or links to recipes on flourbuttereggssugar.com Thanks to Megan Neveu and Page Street for sending me the incredible cookie recipe.
In case you're wondering, the title of the show comes is due to rosemary representing remembrance in English folklore, as noted by Ophelia in Shakespeare's Hamlet.
Today I'm sharing no less than FIVE sweet muffin recipes that I strongly believe in, from one with 627 five star reviews to those I've dreamed up and adapted myself. My findings? Crumble toppings and using sour cream in the batter both work SO well. The recipes featured are a fluffy, loaded blueberry muffin, a chocolate salted caramel muffin, a spiced carrot pecan muffin, a lemon hazelnut crumble muffin and a fig and walnut muffins. See flourbuttereggssugar.com for recipes and links and email me at flourbuttereggssugar@gmail.com if you fancy it. CHEERS!
I'm sorry I'm too late for Rosh Hashanah, but since I discovered a delicious blossom honey in my local supermarket I've been going mad for honey cakes! In this episode I talk about a fig honey sponge pudding, a honey loaf with sweet dukkah, an almond-honey-caramel bienenstich (beesting) cake AND a show-stopping burnt honey cake. YES HONEYYYYY! EMAIL flourbuttereggssugar@gmail.com WEBSITE flourbuttereggssugar.com
Last month, Kate was lucky enough to visit the Basque country in the state of Spain - staying in Bilbao and visiting San Sebastian, Bermeo and Guernica. This episode I talk about some of the delicious things I ate there, including a bar that specialised in anchovy pintxos (bar snacks), a burnt sheep's milk ice cream and Basque-Asian fusion food! Also I talk about BASQUE CHEESECAKE (called, outrageously, just 'cheesecake' when you're there) and GATEAU BASQUE/ PASTEL VASCO. Is it a cake? Is it a tart? Either way, it's delicious. Oh, and WHAT ARE WE DOING ABOUT THE PRICE OF VANILLA? I need help here!
Recipes: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com
Great to be back !! :)
Talk soon everyone! As always, flourbuttereggssugar@gmail.com and flourbuttereggssugar.com
In this episode I feature various breads from eastern Europe and the eastern Mediterranean! I talk about whether it's beigels or bagels and about some rye and caraway beigels I made (inspired by the flavours of Eastern Europe). Plus Covrigi, which are poppy seed twists/ pretzels from Romania. As well as the Cypriot village bread Koulouri, the crunchy Greek sesame seed flatbread Lagana and some herby sesame seed twists inspired by Turkish simit. For written recipes do go to flourbuttereggssugar.com Email me flourbuttereggssugar@gmail.com Voicenote me anchor.fm/flourbutter Join me on Insta and Facebook!
In this episode, I'm talking about my summer essentials. Not sun screen and hats, but my mum's sticky chocolate sauce, no-churn ice creams, cold brew, blitz-and-churn sorbets, banana choc ices and more. I also set out my manifesto for sundae-making. Website: flourbuttereggssugar.com Email flourbuttereggssugar@gmail.com Voicemail anchor.fm/flourbutter Leave a review! Find us on Facebook and Insta! <3
In this episode, I (Kate) am doing a deep-dive into Millionaire's / caramel shortbread. There's Thyme and Hazelnut Millionaire's Shortbread, Sour Cherry and Pistachio Caramel Shortbread and a Middle Eastern Millionaire's Shortbread, from the Ottolenghi group, including tahini and halva. Listen in to find out how they're made and what I thought of each! Email me any suggestions: flourbuttereggssugar@gmail.com Website for written recipes: flourbuttereggssugar.com Find us on Facebook and Instagram. Rate and review on Apple Podcasts if you can. Thanks!! <3
I'm delighted to welcome Mary Thompson onto the podcast today to talk about gluten free sourdough and her new book. I also talk about my new sourdough starter, Stephanie, some food newsletters I'm subscribed to and enjoying, Georgian food (the country not the state) and what NOT to eat in London! - Kate Website: flourbuttereggssugar.com Find us on Facebook and Instagram. Please rate and review us on Apple Podcasts if you can and recommend us to a friend!! :) Email: flourbuttereggssugar@gmail.com
In this episode, Kate talks about 5 of the best things she ate on a recent visit to Slovenia and three good biscuits (cookies) to send in a care package, at a bake sale, or just to eat... Ukrainian curd cheese biscuits with crunchy sugar; soft cocoa and vanilla abbracci (hugs); and crunchy vegan chocolate biscuits. Find us at flourbuttereggssugar.com , flourbuttereggssugar@gmail.com, @flourbuttereggssugar on Instagram or 'Flour, Butter, Eggs, Sugar Baking Podcast' on Facebook <3
In this episode, the wonderful Elaine Boddy talks to me about her experiences baking sourdough, the blog and community she has created as well as her new book, The Sourdough Whisperer. You can find Elaine at foodbodsourdough.com or on Instagram and Facebook. Find me at flourbuttereggssugar.com , anchor.fm/flourbutter , flourbuttereggssugar@gmail.com or on Instagram and Facebook.
In this episode, Kate talks about 4 loaf cakes: a carrot cake, a malted milk cake, a honey and tahini cake and a marmalade cake. Fabulous recipes and have a go making them at home!
For more pictures, recipes and links go to flourbuttereggssugar.com Email me flourbuttereggssugar@gmail.com Leave me a voice note anchor.fm/flourbutter Find us on Facebook and Instagram
What's this all about then?!
Website: flourbuttereggssugar.com Email flourbuttereggssugar@gmail.com
Please rate and review on Apple Podcasts
In this episode, I'm valiantly trying to use up the serious quantities of black cocoa I bought online! Luckily, it is very nice stuff, adding an intense chocolate flavour to everything as well as that dramatic colour. I talk about four bakes: Edd Kimber's chocolate sablé biscuits, The River Cottage's chocolate pear cake, a sophisticated chocolate tahini shortbread and Dorie Greenspan's World Peace Cookies with freeze dried raspberries. For written recipes, links and more photos please see flourbuttereggssugar.com . Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram.
In this episode, I give a run down of SEVEN* gluten-free cakes that are not just my favourite gluten free cakes but among my favourite all-time cakes full stop. We have spoken about four of them before: Torta Caprese, Chocolate Swiss Roll, Pistachio and Raspberry Meringue Cake, Claudia Roden's Whole Orange Cake. Three of them are new to the podcast: Nigella's Chocolate Olive Oil Cake, Valeria Necchio's Torta di Nocciole (Hazelnut Cake) with Lemon Swiss Meringue Buttercream, Rukmini Iyer's Tarta de Santiago. 3/7 of these cakes also happen to be dairy free. I'm on a mission to convince you that gluten free cakes may in many cases actually be better than cakes with gluten or wheat flour.
*(not six as I say in the episode - actually seven. I seem to have forgotten how to count)
Website: flourbuttereggssugar.com Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram
In this episode, Kate talks about a fig, orange and star anise bread; a caramelised orange and maple syrup pudding; and a blood orange olive oil cake. Written recipes and links are at flourbuttereggssugar.com Leave me a voice message at anchor.fm/flourbutter or email flourbuttereggssugar@gmail.com
I went on a cheesemaking course! I'm so excited to talk to you about it! I also made a chocolate-lemon mascarpone cheesecake and a few other cheesecake-inspired bites that I want to talk to you about. For more pictures including some of me making cheese, as well as for written recipes, please go to flourbuttereggssugar@gmail.com Write to me at flourbuttereggssugar@gmail.com Find us on Facebook and Instagram <3
In this episode - the first of 2022 and season 2! - I'm talking about a DELICIOUS brioche I made as well as raving about tangzhong cinnamon rolls. In addition I talk about my baking resolutions for the year, my "baking calendar" and plans for the year ahead; as well as many things you can do with yeasted sweet breads and doughs. Website: flourbuttereggssugar.com Email: flourbuttereggssugar@gmail.com Find us on Facebook and Instagram. Music: Sight of Wonders (Epidemic Sound)
In this bonus Christmassy episode, Kate is talking about two kinds of lebkuchen: an old fashioned aged lebkuchen from Shauna Sever's Midwest Made and Elisenlebkuchen from Axel from Schwabach near Nuremburg (thanks Axel!). Let me know your thoughts on the podcast: flourbuttereggssugar@gmail.com If you listen on Apple Podcasts, leave a review! And find us on Facebook and Instagram. Website including recipes: flourbuttereggssugar.com
In this episode, Kate talks about four cookies eaten in Germany in Advent and Christmas: Linzer augen, hausfreunde, pfeffernusse and vanillekipferl. I talk about why I'm officially a convert to making biscuits at Christmas, which cookies blew my socks off and what I'll be baking again! If you're wondering where Germany's most famous Christmas export, lebkuchen, are, there's going to be a cheeky episode devoted solely to them! Please find us on Facebook and Insta and see flourbuttereggssugar.com for recipes! Merry Christmas, happy holidays and wishing you well <3
In this episode Kate briefly talks about Melissa Clark's to-die-for apple pie recipe and Alice Medrich's cocoa brownies, then gets chatting to the lovely Mary about sourdough. Music: Steam by spring gang, via Epidemic Sound. Website: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com
In this episode, I give a summary of cookbooks I've recently bought and those I desperately want! I also talk about three very different but very special chocolate chip cookies: massive salted peanut CCCs, brown butter brown sugar CCCs and olive oil vegan CCCs (also very popular with non-vegans). For written recipes please see flourbuttereggssugar.com You can also find us on Instagram and Facebook.
In this episode Kate is talking to the lovely Kendra and continuing to promote her strong views on the necessity of a US-UK Pie Exchange Programme. Hope you enjoy the episode! If you use Apple podcasts, a review would be wonderful. Our website is flourbuttereggssugar.com and you can find us on Facebook and Instagram.
In this episode Kate gives a very brief history of the scone, the secret ratio of scone making, variations on the classic scone and a New York Times recipe for fruit scones made with sour cream.
In this episode I talk to the lovely Caitlin about baking traditions in different countries and our baking journeys; while it's okay to make mistakes and baking while disabled.
In this episode, Kate talks about 3 different cakes that use one or more whole oranges, how successful each one was, and her tips and tweaks to get them just right. One of these is exceptional and happens to be gluten AND dairy free - perfect for the people in your life with one of those dietary needs! For links to the recipes go to flourbuttereggssugar.com
In this episode Kate talks about the trip she took with partner Gemma to Barra in the Outer Hebrides and what they saw- and most importantly what they ate including baked goods! For more pictures please see the website - flourbuttereggssugar.com :)
In this episode Kate tackles one of her favourite-ever (possible THE favourite-ever) bakes, CHOCOLATE CAKE! She features three simply, easy recipes with incredible textures and flavours: ultimate chocolate cake, Torta Caprese and Hot Chocolate Halva Self-Saucing Pudding. For recipes and more pictures go to flourbuttereggssugar.com ! :)
In this episode, I'm talking to the lovely Zaf about moving to New York from London and how the food culture has differed, as well as about food photography and her favourite things to cook. I hope you enjoy it :) Please follow us on social media and join our Facebook group - all links are on the website, FlourButterEggsSugar.com Also FOLLOW ZAF! Zaf's Instagram handle is @zafnyc !
In this episode Kate is flying solo and talking about making a variety of frozen treats with strawberry, from the incredibly easy to the one that's a bit of a process. As ever, please see flourbuttereggssugar.com for written recipes and more pictures! And let me know if you try any of these by finding me on Facebook, Instagram or emailing flourbuttereggssugar@gmail.com !
For written recipes and links to our socials, as always it's flourbuttereggssugar.com
Follow Kirsty's amazing food updates on Instagram: @kirstyehaigh Follow @edinburghfoodsocial and donate at edinburghfoodsocial.org
In this episode, Kate is talking about her favourite ice lollies, what she's been up to in the kitchen and a fab cherry ricotta cake, courtesy of Ravneet Gill. Website: flourbuttereggssugar.com Voice messages: anchor.fm/flourbutter/message
This week I've been on a baking rampage, making Bakewell pudding, chocolate sheet cake, vegan chocolate cookies, vegan banana cake and hot water crust pasties! Listen to find out how it all went. Written recipes and more photos on flourbuttereggssugar.com
This week I tried out the rough puff pastry from Gemma Stafford at Bigger Bolder Baking and a chocolate frangipane galette from Olive Magazine: both with mixed results. Listen to find out more! Go to the website for links to recipes - flourbuttereggssugar.com
In this packed episode, I (Kate) give a pretty comprehensive guide to British baking ingredients and go on a tirade about the quality of European food. After catching my breath, I talk about creme patissiere and its uses, including in some passion fruit cream puffs I made and some pastry cream danishes. For written recipes, please see flourbuttereggssugar.com
In this episode, I (Kate) am talking about a blue cheese pastry I'm completely obsessed with - especially when made into a tart with pear and walnut - and a raspberry and pistachio meringue layer cake that she made for a friend's wedding this week! The cream for the cake was white chocolate and mascarpone - need I say more? Written recipes, extra photos and links to our socials are all on flourbuttereggssugar.com :)
In this episode, Kate talks about delicious baked goods eaten for Orthodox Easter as well as her first attempt at making laminated pastry dough. P.S. I want to know what your favourite shop-bought ice creams are! Please go to flourbuttereggssugar.com for written notes and recipes and our socials. You can also get in touch via flourbuttereggssugar@gmail.com :)
In this episode, Kate tries using chamomile in cake. She doesn't enjoy it as a tea, but can she enjoy it in cake? She also talks about the history of chamomile, the spelling (is it chamomile or camomile - no "h"?), whether it has health benefits and its inclusion in a book from c. 1000 AD! As always, written recipes and links to socials are on flourbuttereggssugar.com where there's also a shiny new banner logo (thanks to Kate's partner, Gemma)!
In this episode, Kate talks about some lovely messages from listeners, what she's been baking in her time off work and a very sweet little lemon loaf. Was she sold on elderflower? You'll have to listen to find out! As always, go to flourbuttereggssugar.com for written recipes and links to social media :)
In this episode Kate talks about her favourite cookbooks before getting into the orange blossom trials. These cupcakes took 3 goes to get right but they eventually turned out really well. Please go to flourbuttereggssugar.com for written recipes and contact details. Please consider rating and reviewing the pod so people can find it.
This week Kate's talking about her surprise at liking rose and a fabulous cake recipe courtesy of Molly Baz... as well as making ridiculous amounts of hot cross buns and chocolate nests.
This week Kate was the conductor of the struggle bus in trying to pipe crosses on to hot cross buns. She had more success, though, with a delicious raspberry and sumac yogurt cake and can highly recommend it! Go to flourbuttereggssugar.com for written recipes and links to our socials!
In this recipe Kate talks about her plans for a hot cross bun bonanza and a fab recipe for turmeric sugar cookies. The use of this unusual spice elevates a humble sugar cookie to something much more grown-up and interesting. As usual go to flourbuttereggssugar.com for written recipes and links to our social media stuff. :)
This week, Kate delves into this historic British bake. Does it reserve a revival? Part of Spice is Nice month! For the written recipe, go to flourbuttereggssugar.com
To kick off Spice is Nice month, Kate makes a pink peppercorn shortbread with a ruby chocolate topping. She also talks to her partner about her greatest baking triumphs and fails and whether her baking obsession ever gets annoying!
In this episode, Kate talks about the versatility of condensed milk and dulche de leche, before talking about what she's learned making three tres leches cakes! For written recipes and more, please go to flourbuttereggssugar.com
In this episode Kate talks about semlor, Swedish almond and cardamom buns made for Shrove Tuesday; talks about the joy of brown food; and of course the fruit cocktail cake that's part of tin-tastic month! For written recipes, go to flourbuttereggssugar.com
In this episode Kate talk about some recent and upcoming bakes, the foods associated with Shrove Tuesday (it's not just pancakes) as well as singing the praises of some extremely easy, all-in-one vegan muffins, flavoured with sweet sliced peaches and bitter dark chocolate. For written recipes, please visit flourbuttereggssugar.com
In this episode Kate gives a run down of ingredients that go really well with pears in baked goods, before talking about a truly easy and delicious pear and ginger cake with crunchy flaked almonds on top. For written recipes, go to flourbuttereggssugar.com
In this episode Kate uses Ruby Tandoh's recipe to make choux pastry for the first time, in the pursuit of cream, jam and chocolate éclairs. Was it easier than she thought it would be?!
This week Kate was the driver of the Struggle Bus, attempting a tricky recipe for Saffron Almond Log from the Scandikitchen. What went right and wrong? You'll have to listen to find out! ;) Go to flourbuttereggssugar.com for recipes or to get in contact
This week Kate is keeping it simple in advance of her lavish birthday cake. Or at least, she thought she was, but then royally messed up a very simple bake! When she eventually got it right, she made delicious hazelnut meringue biscuits and vegan peanut butter biscuits. Lovely and suitable for gluten-free huns, too. For written recipes go to flourbuttereggssugar.com
In this episode, Kate talks about her week in baking, the history and culture around Swedish cardamom buns and how she made them, including her master recipe for enriched dough. For written recipes, go to (newly improved website) flourbuttereggssugar.com ! You can also find me on Facebook and Instagram :)
In this episode Kate tackles homemade puff pastry and finds it much easier than expected! She then uses this to make a galette des rois, or kings' pie, flavoured with almonds. There were a couple of mistakes along the way but it is a delicious bake and very much worth trying! For written recipes, go to flourbuttereggssugar.com
In this episode, Kate talks about various bakes she's been whipping up over the holidays, including "forgotten cookies", mincemeat hotcakes, enriched breads, English muffins, chocolate marnalade pudding and orange madeleines. She shares her recipe for what she believes to be the Perfect Madeleines (TM).
This week, Kate tries to roll cake and is terrified! Listen along to find out how she got along... Recipes are up on flourbuttereggssugar.com
In this episode Kate makes biscotti for the first time and finds them to be extremely easy to make! She suggests variations to try for this very customisable biscuit. She also points out that these are made for dunking - don't take your fillings out eating them, it's not how they're meant to be eaten anyway! For recipes, including a vegan variation, please go to flourbuttereggssugar.com :)
In this episode, Kate is getting into Christmas baking, starting with mince pies. She talks about the history of mince pies, talks to a very special guest and expert (her Auntie Christine) and suggests two tried and true recipes with some helpful tips. For written recipes, go to flourbuttereggssugar.com
In this episode Kate is facing a glut of impulse bought bananas! She talks about what she did with them and additional ideas of what you can do with old bananas - as well as the history of banana bread. For written recipes go to flourbuttereggssugar.com
In this episode Kate talks about traditional pecan pies why she decided to make pecan frangipane pies! There are two versions - one luxury all butter pie and mini vegan pies... For recipes go to flourbuttereggssugar.com
In this episode Kate is raving about Regula Ysewijn's book on British baking. She makes two recipes: Yorkshire tea cakes and Cornish saffron buns, both of which were really successful. She also gives a few tips about bread making. For recipes, go to flourbuttereggssugar.com !
In this episode, Kate talks about the history, technique, ingredients and twists on brownies. She also shares two great recipes, her own salted caramel hazelnut brownies and Edd Kimber's wholemeal rye brownies (which she couldn't help herself from adapting and adding walnuts to!). Go to flourbuttereggssugar.com for links to recipes and the full show notes.
In this episode, Kate is talking about all things shortbread: where it comes from, the basic technique involved in making it at home and the myriad options when it comes to flavour. Go to flourbuttereggssugar.com for the full show notes and links to recipes mentioned. Happy baking!