Pumpkin and coconut loaf cake

Pumpkin and coconut loaf cake
As mentioned in my last post, I had to spend a good deal of time breaking into a hefty pumpkin for the sake of 250g of flesh. I had much, much more left over, so I poked around the internet looking for a recipe ideal for using it up until I came across this pumpkin and coconut loaf cake recipe.

You can guess why I seized upon it – yep, it was the coconut that did it. Most of the other recipes I’d looked at were variations on pumpkin pie/bread/pasta in predictable flavour combinations, so this stood out to me for being a little different. And for containing coconut.

One thing I should stress straight away is just how MASSIVE this loaf cake ended up being. There’s no indication of the sheer size of it in the method, but the ingredients list should have tipped me off – 600g of pumpkin? 500g of self-raising flour? Yep, massive. Luckily, it all fit in my standard sized loaf tin (900g/2lb), although there was a fair bit of ‘puffing’ over the sides. I scoff at the recipe’s statement that the loaf serves six people. Six very very hungry people, maybe!

Pumpkin and coconut loaf cake

LOOK AT HOW BIG IT IS

During the prep, I did find that the chopped pumpkin wasn’t cooked through within the time specified in the recipe, so I whacked the heat all the way up to gas mark 3 and left it in for a bit longer, which did the trick. Ditto when it came to baking the cake – there was SO MUCH MIX that it took far longer than 50 minutes to cook. I would say it was close to 1.5 hours when it was done (and I had to cover the top with foil to stop it burning at around the 1 hour mark).

Pumpkin and coconut loaf cake mix

Pumpkin and coconut loaf cake mix

I thought it was a little odd that the recipe calls for relatively little coconut compared with all the pumpkin and flour, but I actually stuck to the recipe for once in my coconut-obsessed life and didn’t chuck in loads more. I should have gone with my instincts, as the coconut flavour ended up being rather subtle for my tastes.

Pumpkin and coconut loaf cake

Still, it was a delicious cake, especially with all the spices. I love baking with cloves and truly appreciated the delicious smells wafting through the house while the cake was in the oven!

I would make this again if I ended up with a ridiculous amount of pumpkin to use up again, but I would probably put in at least 75g of coconut, just to make sure…

Pumpkin and coconut loaf cake
The recipe

Can be found on the BBC Food website here: http://www.bbc.co.uk/food/recipes/pumpkin_and_coconut_loaf_07996

Spiced pumpkin brownie pies

Spiced pumpkin brownie pies
We had our office Halloween bake sale yesterday, and I was still dithering over what to make up until last weekend, when I saw these rather lovely-looking spiced pumpkin brownie pies on Sunday Brunch.

I have to admit that I do roll my eyes a little whenever I see a recipe combining two or more things that should really be separate – anyone who’s on Pinterest will know what I mean when I say something like ‘salted caramel brownie cookie cake pie with muffin buttercream’. It’s just overkill and, as much as I like a calorific snack every now and then, those kinds of recipes really do sound like a heart attack waiting to happen.

Spiced pumpkin brownie pies 7
However, I was rather taken with these pies, particularly the spiced shortcrust pastry and the pumpkin puree combined with maple syrup. The recipe was cooked on Sunday Brunch by a chocolatier, so his main focus was on the brownie topping and how to get that exactly right with the best chocolate. He also made a praline with pumpkin seeds to go with the pies, but I didn’t – which I’m rather glad about, because I found the pies time-consuming on their own!

Spiced pumpkin brownie pies

Spiced pastry

I started off by making the pastry the night before doing the rest of the legwork. It’s a rather rich pastry with egg yolks, so it seemed a little too ‘wet’ before I put it in the fridge. However, it was perfectly alright when I took it out of the fridge the next day. The recipe on the Channel 4 website doesn’t tell you when to put the spices in, but I just added them with the flour. I didn’t have any mace so I used ground ginger instead.

Pumpkin puree for spiced pumpkin brownie pies

Pumpkin puree

The next day, I *deep breath* hacked apart an entire pumpkin just to get 250g of flesh, roasted it, pureed it with maple syrup, reduced it in pan to get rid of the excess liquid, made the brownie mix, rolled out the pastry, cut out discs to go into a muffin tin, spooned the puree in the bottom of each pie then added the brownie mix on top. And then I baked the pies. *and exhale*

Spiced pumpkin brownie pies
The pastry looks rather thick in the pictures here, but I actually ended up with enough pastry for 14 pies rather than just 12, so imagine how many pies I would have had if I’d rolled it out any thinner!

Spiced pumpkin brownie pies
One thing I was surprised about was the lack of a raising agent in the brownie mix, but it was actually fine and I didn’t end up with any horribly hard brownie crusts. Phew. I used some posh chocolate with 85% cocoa solids from Asda.

Brownie mix for spiced pumpkin brownie pies

Brownie mix

I thought there was a good amount of pumpkin puree in each pie, but after baking the weight of the brownie crusts flattened the pumpkin layer considerably. I think I would make more of the pumpkin puree next time, and less of the brownie mix (I had some left over even after filling 14 pies with it – but I didn’t let it go to waste!).

Spiced pumpkin brownie pies

Can you see the pumpkin layer?

The baking time specified in the recipe seemed about right. I’m not particularly experienced with pies so I found it hard to tell when they were done, but I trusted that the slight browning around the edges was a good sign! I’m not sure whether they would have passed the ‘soggy bottom’ test, though!

The pies went down very well in the bake sale and I managed to sell all of the 12 pies I brought in. I’ve just tried one of the remaining ones for the first time and it was delicious, particularly the decadent brownie. I think the pumpkin could come through a little more, but the spices in the pastry are absolutely lovely.

Spiced pumpkin brownie pies
I’d like to say I’ll make these again, but I have the rather pressing matter of what to do with all the leftover pumpkin I have in the fridge and I don’t think I can face going through all the different steps again any time soon… a simple loaf cake beckons!

The recipe

Adapted/corrected from this recipe on the Sunday Brunch website:

Makes 12 pies

For the spiced crust:

  • 175g salted butter, softened
  • 75g golden caster sugar
  • 2 egg yolks
  • 25ml water, at room temperature
  • 250g plain flour
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger

For the pumpkin puree:

  • 250g fresh pumpkin, peeled and cut into 2.5cm cubes
  • 25ml maple syrup

For the fudge brownie topping:

  • 50g butter
  • 40g golden syrup
  • 125g golden caster sugar
  • 140g dark chocolate, at least 70% cocoa chocolate
  • 2 eggs
  • 35g plain flour

Method:

  1. Preheat the oven to 170C/gas mark 3. For the puree, place the pumpkin on a baking tray, cover with foil and roast for 30 minutes until very soft.
  2. Meanwhile, cream the butter and sugar together until smooth, then add the yolks and beat well, then add the water mixing well.
  3. Mix the spices with the flour and add in 3 additions, taking care not to over mix.
  4. Wrap the dough in clingfilm and refrigerate for at least 1 hour (you can make the pastry in advance and chill overnight).
  5. Blend the soft pumpkin with the maple syrup, then tip into a saucepan and cook until it reduces, around 5 minutes.
  6. For the brownie topping, melt the butter, syrup and sugar in a saucepan until smooth. Take off the heat and add the chocolate, mixing well until very smooth. Add the eggs and beat well, followed by the flour.
  7. Once the pastry is chilled, roll out the pastry on a floured surface and cut into discs to line all 12 cavities in a greased muffin tin. Tip: cut small strips of greaseproof paper and place them across the middle of each cavity so that when you put the pastry disc in, the ends of the strip of paper are poking out of the top. This will make it easier to get the pies out after baking – you can simply pull the two ends of the paper to lift the pie out.
  8. Place a teaspoon of the puree into the bottom of each pastry case, then top with the brownie mix, covering the puree completely.
  9. Bake for 25 minutes (keeping the oven setting the same as when you roasted the pumpkin), or until golden-brown and set. Allow the pies to cool in the tins then turn out. When they’ve completely cooled, dust with a little icing sugar and serve.

Masala chai baklava: my first GBBO bake!

Masala chai baklava
I am, of course, a huge fan of the Great British Bake Off. This year’s series featured perhaps my favourite contestant of all – Chetna Makan. I really admired her inventive approach to baking, often combining the classics with some amazing Indian flavours, and I pretty much drooled whenever the camera panned to her creations on screen – including this divine masala chai baklava.

This is actually my first attempt at a recipe from the show. There have been many GBBO recipes over the years that I’ve bookmarked for a later date, but I’ve never quite got round to trying them! Then my boyfriend and I started planning an informal Indian-themed dinner party for some friends a couple of weeks ago, and we thought of this baklava for dessert…

I’ve never made baklava before, but it was pretty simple in the end – and OF COURSE I didn’t make my own filo pastry, you crazy people. If even Mary Berry thinks the idea of making your own filo is a silly one, then I’m never even going to think about attempting it (those poor contestants, though!).

Masala chai baklava
The filling is just cashews, almond and cardamom ground in a food processor. The filling is then wrapped in butter-soaked sheets of filo, rolled up and twisted round to make a spiral shape The whole lot is then baked and soaked with the masala chai syrup, left to stand for a bit and soaked with some more syrup for good measure. As you can see from my pictures, that’s a LOT of syrup! I ended up with a fair bit of the nut filling left over, so I simply decorated the baklavas with it.

I did toy with the idea of deviating from the recipe and using my mum’s tea masala mix in the syrup (see my one attempt to incorporate it into my baking here!), but I’m glad I didn’t, because the flavours of the baklava were absolutely amazing. It’s so easy to go wrong with cardamom, but the recipe has just the right amount and goes so well with the nuts, ginger, tea and bucketloads of sugar.

The baklava went down a storm with our guests, and it was nice to be able to have some leftovers for breakfast the next day (what?). I would very definitely make these again, and soon! Well done, Chetna – you may not have won the series, but you’ve definitely won at baklava!

Masala chai baklava
The recipe

Can be found on the BBC Food website here: http://www.bbc.co.uk/food/recipes/masala_chai_baklava_33678

¡ Churros with chocolate sauce !

Churros
Doughnuts have always scared me. Not the eating of them, but most certainly the making and especially the frying of them. However, I came across this recipe for churros with a chocolate sauce when I was looking for a dessert to go with a Spanish meal, and was pleasantly surprised by how easy it seemed to be.

I’ve had churros a few times, mainly from stalls at food markets and festivals, and absolutely love the combination of cinnamon-coated dough and a rich chocolate dip. I was unsure of how my effort would turn out in comparison, but I needn’t have worried – they were absolutely lovely.

The dough was a doddle to knock up. At first I thought it was a bit too thick for piping, but then I realised that it was actually perfect. Trying to pipe with an overly runny mix is never a good idea! I made the sauce while the dough rested, and that too was a matter of just melting everything in a pan.

Churros dough

Churros dough

After it had rested for a bit, I got my boyfriend to help me with the piping of the dough into the hot oil. I do think this is a two-person job – one person to pipe, the other to snip off the strip of dough – but I expect there are people who a bit better than me at multi-tasking in this way!

The first two churros came out very very fat, because we had to experiment with nozzles to find the perfect one. The rest were a bit more like it.

Next, we coated the cooked churros in a mixture of cinnamon and sugar. I should point out that while we halved the recipe, it still made way more cinnamon sugar and chocolate sauce than we needed for the number of churros we had, so I would suggest you adjust the quantities accordingly if you decide to make this recipe.

Then came the best bit – eating the churros! The churros on their own weren’t that sweet (the dough itself didn’t have any sugar in it) but, combined with the chocolate sauce, they were absolutely divine. These are definitely doughnuts to have warm. The sauce should also be warm for optimum results.

I would most certainly make these again, and I might even attempt some traditional doughnuts in the near future!

The recipe

Can be found on the BBC Good Food website here: http://www.bbcgoodfood.com/recipes/2459641/churros-with-chocolate-dipping-sauce

Raisin spice cake

Raisin spice cake
I’m hell-bent on going about my life as if it was proper autumn, rather than this strange sort-of-autumn-but-actually-still-a-bit-summer we’ve been having. This includes baking, and this raisin spice cake really is a rather lovely autumnal bake perfect for a chilly evening with a nice cup of tea.

I’ve made this cake once before, but I didn’t have a ring tin at the time, so I just made it in a standard round tin. I think it looks much nicer as a ring cake, even if it is a bit more of a faff to get out of the tin!

The recipe is very straightforward – make the topping and place it at the bottom of the tin (I used a bundt tin), then put the cake mix on top and bake.

Raisin spice cake topping

Raisin spice cake topping, pre-baking

The topping is a rather lovely combination of chopped hazelnuts, spices and demerara sugar, and there’s a good amount of it, so you’ll definitely appreciate it when the cake is out of the oven and ready to eat.

The cake itself has yet more spices and raisins plumped up with a bit of orange juice, which makes for a lovely flavour that propels the bake above your average fruit cake.

Raisin spice cake
Oddly for me and my temperamental oven, the cake was perfectly cooked in the time stated in the recipe, which was nice as I had to miss 10 seconds of the Great British Bake Off quarter-final to take it out of the oven!

As mentioned, it didn’t come out of the tin without bits of it coming away with the tin, which was disappointing. I did, however, make sure those bits didn’t go to waste *ahem*.

The cake seemed massive when it was baked, but my boyfriend and I managed to polish it off alarmingly quickly. It really is a wonderful cake and just the thing for autumn, if it ever gets here!

Raisin spice cake
The recipe

This is in BBC Good Food 101 Cakes and Bakes, but it isn’t on the website. It seems to be accessible via Google Books, though.

Autumn berry cake with lemon and honey icing

Autumn berry cake
I was rather excited a few days ago when I discovered that Luis Troyano, one of the contestants on the current series of Great British Bake Off and one of my favourites to win, has a website that he updates with his own rather fantastic recipes. The first thing I saw, this autumn berry cake with lemon and honey icing, immediately zoomed straight to the top of my to-bake list – which meant I ended up baking it for the office’s Jeans for Genes bake sale.

Autumn berry cake
The cake was pretty easy to make – it’s basically a lemon cake that reminds me a lot of the madeira cake I like to make topped with a delicious lemon and honey icing and a pile of blackberries and raspberries. The berries also make it into the cake itself.

Autumn berry cake
The cake mix was simple enough to concoct – you make the batter, put half in the tin and top with some of the berries, then put the other half in with more berries to finish, with the aim of having the berries distributed evenly throughout the cake.

However, I was a little worried when I had to replace the 4 medium eggs called for in the recipe with 2 medium and 2 extra large from the rather fantastic Levenshulme Market. I added some extra flour to compensate, which seemed to work okay. I did have a stressful time of it when I checked the baking cake after 45 minutes and found the middle was still pretty much raw! I just left it in for something like 20-25 extra minutes and covered the top with foil to prevent it from going too dark.

Autumn berry cake

Autumn berry cake, pre-icing

When the cake was completely cool, I roughly piped the lemon and honey icing over the top and plonked some berries on top. I left the icing to set overnight and hoped against hope that the middle would be cooked when I sliced it up in the morning – which, thankfully, it was!

Autumn berry cake
The only disappointment, if you can call it that, is that the berries in the mix sank to the bottom of the cake, which seems to have happened with Luis’s own cake as well. I think I would coat the berries in flour first next time to see if that makes a difference. However, the sinking of the berries certainly didn’t detract from the overall flavour – the cake was beautifully moist and lemony, with the berries adding a nice sharpness and the icing offering further interest, especially with the flavoursome honey.

This is a really beautiful cake that would be a lovely centrepiece for afternoon tea – I’ll definitely make it again, and perhaps try some different berries next time, depending on the season! It went down well at the bake sale and we raised a nice amount of cash for Jeans for Genes altogether, which was certainly the icing on the cake (boom boom) (sorry).

Autumn berry cake
The recipe

Can be found on Luis Troyano’s website here.

Death by chocolate muffins

Death by chocolate muffins Question: how do you make the most decadent, chocolaty muffins ever even more tempting? Answer: by filling the middles with a dollop of chocolate fudge cream cheese! Or so I found out when I adapted a recipe I use quite a lot to make these ‘death by chocolate’ muffins for the office charity sale.

I’ve had a tub of Asda Chocolate Fudge soft cheese in the fridge for a while. I bought it on a whim when doing my online grocery shop, but couldn’t decide what to do with it until I was trying to choose what to bake for work. My triple chocolate muffins (technically quadruple chocolate, because there’s cocoa powder as well as milk, dark and white chocolate) always go down a treat, and I’ve previously adapted the recipe to incorporate a caramel filling.

So, I thought the other day, why not do the same with this oh-so-lovely soft cheese?

Asda Chocolate Fudge Soft Cheese I made the muffins by whipping up the dry and wet mixes separately, then folding the wet mix into the dry one until just incorporated. Then I half filled the muffin cases with the mix, added a spoonful of the chocolate fudge cheese to the middles, and spooned the rest of the muffin mix on top, making sure that it covered the cheese entirely to prevent leakage.

Death by chocolate muffins

Death by chocolate muffins, halfway through assembly

Then it was just a case of baking them for 20 minutes. You have to be careful when taking the muffins out of the oven, as the chocolate chunks in the mix melt and sometimes ooze out of the muffin cases, so it’s best to leave them to cool in the tin for a while before attempting to transfer them to a wire rack.

Death by chocolate muffins Et voila! A batch of muffins that will surely satiate appetite of the most ardent chocoholic (which I most certainly am). They went down extremely well in the office – I’m glad I managed to save one for myself beforehand, otherwise I wouldn’t have got a look in!

Death by chocolate muffins Some people warmed the muffins for a few seconds in the microwave to re-gooey-fy (that’s a technical term) the chocolate, which is a nice idea – especially if you want to serve them as dessert with cream or similar.

Death by chocolate muffins However, the cheese centre is more than enough in terms of gooey loveliness, so the muffins are absolutely great cold. I will definitely make these again soon, but perhaps not for the office… :o)

Death by chocolate muffins

The recipe

Adapted from a recipe for triple chocolate muffins in BBC Good Food 101 Cakes & Bakes

Makes 12 muffins

  • 250g plain flour
  • 25g cocoa powder
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 100g dark chocolate chunks
  • 100g milk chocolate chunks
  • 100g white chocolate chunks
  • 2 eggs, beaten
  • 300ml soured cream
  • 85g golden caster sugar
  • 85g butter, melted
  • 200g tub chocolate fudge soft cheese (I got mine from Asda, but you can also use Philadelphia’s chocolate cream cheese or similar)

Method:

  1. Preheat the oven to 200C/gas 6/180C fan. Place 12 muffin cases into a muffin tin.
  2. Mix together the flour, cocoa, baking powder, bicarbonate of soda and chocolate in a large bowl.
  3. In another bowl, mix together the eggs, soured cream, sugar and butter.
  4. Fold the wet mix into the dry mix until just combined (don’t over-stir!).
  5. Divide half of the mix between the 12 muffin cases.
  6. Place a teaspoon of the soft cheese on top of the mix in each of the cases, placing it squarely in the middle.
  7. Spoon the rest of the muffin mix over the top of the cheese, making sure that it covers the cheese completely.
  8. Bake the muffins for 20 minutes, until well risen. Remove them from the oven and leave them to cool in the tin for about 20 minutes, then transfer to a wire rack to cool completely (or eat them warm!).

Honey and coconut flapjacks

Honey and coconut flapjacks

It’s an odd time of year at the moment – not quite summer, not quite autumn, at least weather-wise! These honey and coconut flapjacks I made a couple of days ago are quite a nice expression of this seasonal limbo, with the oats being decidedly autumnal/wintery and the coconut and honey adding a splash of sunshine.

It was a very easy recipe to make, which is just what I wanted after a long day at work. It was just a case of melting the honey, sugar and butter together, then stirring in the remaining ingredients. I didn’t have quite as much as demerara sugar as called for in the recipe, so I used half demerara and half golden granulated sugar.

Honey and coconut flapjacks

Oddly enough for me, I refrained from adding more coconut than specified. I KNOW. I felt that this would overwhelm the honey flavour somewhat, so I managed to hold myself back.

I used a slightly smaller tin than the recipe asked for and you can see this from the height of the flapjacks. They were definitely done within the specified cooking time, though.

I really like these flapjacks – the honey flavour is fairly delicate but definitely there, while the coconut is, of course, a lovely addition. The original recipe says you can use dried fruit or nuts in place of the coconut, and I can imagine this would work well too.

The recipe

Adapted from this recipe on BBC Food.

Makes 15

  • 200g unsalted butter
  • 100g demerara sugar
  • 100g golden granulated sugar
  • 200g honey
  • 400g porridge oats
  • 50g dessicated coconut

Method:

  1. Pre-heat the oven to 180C/350F/Gas 4. Grease and line a 8 inch x 12 inch tin (I used a 7 inch x 11 inch tin and it was still fine).
  2. Melt the butter, sugars and honey in a very large saucepan, stirring frequently.
  3. Stir in the oats and coconut and mix well. If your saucepan isn’t very big, transfer the melted butter mix to a large bowl before adding the other ingredients, as there are a lot of oats to stir!
  4. Spoon the mix into the tin and flatten the surface, making sure it’s relatively even.
  5. Bake the flapjacks for 15-20 minutes. They should be golden around the edges but still pale and a bit soft in the middle.
  6. Cool the flapjacks in the tin then cut into 15 squares.

Soured cream and walnut brownies

Soured cream and walnut brownies

We held a bake sale at work to celebrate the start of the Great British Bake Off a few weeks ago (any excuse, eh?). I probably should have planned something elaborate from the show, but instead I faffed for a bit and then decided to rustle up some completely unrelated soured cream and walnut brownies at the last minute. To be fair, brownies have popped up on the show before!

The brownies are pretty simple – they’re basically chocolate and walnut brownies with a moreish frosting made from melted chocolate and soured cream.

As always, I adapted the recipe I had quite a lot to accommodate the ingredients I actually had in the cupboard. There was a worrying shortage of dark chocolate, but I had more than enough of my lovely Milka chocolate and some white chocolate to make up the difference.

Apologies for the lack of pictures and very short post, but I only just remembered to take the single photo above seconds before my hungry colleagues descended on the table! Rest assured that these are some seriously amazing brownies – definitely a treat for adults to keep hidden from sugar-starved little ones…

The recipe

Makes 16

For the brownies:

  • 55g butter
  • 115g plain chocolate, broken into pieces
  • 175g soft brown sugar
  • 2 eggs
  • 2 tbsp strong coffee, cooled (I used good quality instant, if there is such a thing)
  • 85g plain flour
  • 0.5 tsp baking powder
  • pinch of salt
  • 30g walnuts, chopped
  • 50g white chocolate, roughly chopped
  • grated white chocolate, to decorate

For the frosting:

  • 115g milk chocolate (or plain if you prefer!), broken into pieces
  • 150ml soured cream

Method:

  1. Preheat the oven to gas 4/180C. Grease and line a square 20cm brownie tin.
  2. For the brownies, melt the plain chocolate and butter in a bowl set over a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Set aside to cool.
  3. Beat the sugar and eggs together until pale and thick. Fold in the chocolate and butter mixture and the coffee, and mix well.
  4. Sift in the flour, baking powder and salt, and fold in.
  5. Fold in the walnuts and white chocolate.
  6. Pour the mixture into the tin and bake for 20-25 minutes, until set. Leave the brownies to cool in the tin.
  7. Make the frosting by melting the chocolate and beating in the soured cream until thoroughly combined.
  8. Spread the frosting over the cooled brownies and grate some white chocolate over the top to decorate.
  9. Leave to set in a cool place (half an hour in the fridge should do!) and cut into squares.

Chapattis, or how I finally defeated my nemesis

Chickpea curry and chapattis

Up until fairly recently, I had a love-hate relationship with chapattis (or chapatis). I absolutely LOVE eating them, especially when they’re freshly made by my mum, but I used to hate trying to make them myself.

For one, I could never get the dough right because my mum is rubbish at giving proper weights and measures for anything food-related (“Add one spoonful of oil.” “But how big is the spoon?” *shrug*). Secondly, I was TERRIBLE at making them come out completely round. You might think it’s a bit stereotypical, but the scenario with the daughter of Indian immigrants struggling to obtain her mum’s approval due to an ever so slightly wonky chapatti – or something resembling a map of India, in my case – is very much real, folks.

So, what changed? Well, it seems all I had to do was move out of my mum’s house, put together a recipe that made actual sense, and practice, practice, practice.

Chapatti dough

Chapatti dough

First, the dreaded dough. Neither I nor my mum think you can get away with just chapatti flour (or atta, as it’s also called) and water, although this is fairly traditional thinking. The secret to the perfect chapatti is almost certainly the little bit of fat that you add to the dough – a bit of sunflower oil and some sunflower spread rubbed in.

(My mum’s top tip for buying chapatti flour, by the way, is to look for anything with ‘Gold’ in the name, e.g. East End Gold Chapati Atta, to ensure a quality atta. Seriously. I LOVE MY MUM.)

The other key to getting the dough right is to not in any circumstances add too much water. Always, always go slowly when adding it, otherwise you’ll end up with a soggy dough and the vicious circle that is adding flour to counteract the sogginess, then adding water because it’s too dry again, etc etc.

Chickpea curry

Chickpea curry

Once you’ve given the dough a good knead, cover the bowl and leave it to rest while you prepare the curry to eat with your chapattis (assuming you’re going to make a quick vegetarian curry as I usually do, rather than spend hours on a luscious lamb curry). I made my favourite, chickpea curry, when I took these pictures and you can find the recipe for that below along with the chapatti recipe.

Then it’s time to roll out and cook the chapattis while the curry is simmering. The trick is to use plenty of flour in the rolling out process so that the chapatti turns by itself while you’re rolling it out, and to keep adding more flour as soon as it starts to stick. This is something my mum neglected to explain to me, hence my complete inability to turn out anything vaguely round when I was a teenager. It also helps to have a chapatti rolling pin that’s tapered at each end, although it’s not essential.

Chapatti tava

Chapatti tava

Now for the cooking. Again, it helps to have a special chapatti pan called a tava or tawa, but you can get away with a frying pan just fine. Luckily, my mum gave me loads of kitchen equipment when I bought my house, but you can buy Asian equipment at pretty much any large Indian grocer or cash and carry.

First, lay the rolled-out dough on the hot tava…

Chapattis

…then wait until it’s nicely puffed up…

Chapattis

…before flipping it over. The underside should have brown patches, like so:

Chapattis 4

Then all you do is leave to cook for a bit longer before transferring it to a plate:

Chapattis

And that’s it! Smear some butter on the warm chapatis and you’re good to go as soon as you’ve put the finishing touches to your curry.

It seems so simple now but believe me when I say the above pictures are the result of years of struggling to get it right. Luckily, now I’ve found out how to do it you can skip straight to the nice, round chapattis with your curry without the pain!

As it just so happens to be bread week on the Great British Bake Off, I’m submitting this to the Great Blogger Bake Off organised by Laura at I Love Crafty. I expect to be fully upstaged by both the other participating bloggers and the contestants’ amazing bakes on the show tonight!

The recipe – chapattis

Makes 4 (to serve 2 people) – easily doubled

  • 125g chapatti flour, plus extra for rolling out
  • 0.25 tsp salt
  • 1 tbsp sunflower oil
  • 60-70ml warm water
  • 1 tsp sunflower spread (I use Vitalite)
  • butter, to serve

Method:

  1. Stir the salt into the flour, then add the oil and 60ml of the water.
  2. Mix everything together until you get a fairly soft dough. Add more water if needed, but do this a few drops at a time.
  3. Rub the sunflower spread into the dough and knead for a couple of minutes until soft and smooth. Cover the bowl with a tea towel and leave to stand for 15-20 minutes, ideally while you make the curry.
  4. Put the tava or frying pan over a medium-high heat to get very hot.
  5. Split the dough into four equal pieces and roll each one into a ball. Gently flatten each one between your hands to create fat ‘discs’.
  6. Liberally sprinkle the surface with flour and roll the first disc out into a circle, always making sure there’s enough flour to keep it turning by itself under the rolling pin. Make sure the rolled-out dough is evenly thin – you’re looking for a thickness of around 2mm maximum.
  7. Cook the dough circle by placing it on the hot tava, making sure there are no bumps or wrinkles. Leave to cook for 1-2 minutes (roll out another chapatti while you’re at it!) until the top puffs up quite considerably and the underside has brown patches, then flip it over and cook for another minute.
  8. Transfer the chapatti to a plate, place the next dough circle on the tava to cook, and roll out another circle while it’s cooking. Repeat until all the chapattis are done. Spread a little butter over the top of each chapatti and serve with a piping hot curry.

The recipe – chickpea curry

Chickpea curry and chapattis

Serves 2 (easily doubled)

  • 1-2 tbsp sunflower oil
  • 0.5 tsp cumin seeds
  • 0.5 tsp black mustard seeds
  • 1 small white or red onion, chopped
  • 1 bird’s eye chilli, finely chopped (note: I like my curries very hot so you might be better off with half a chilli if you don’t!)
  • a 1-inch cube of ginger, finely grated
  • 1 garlic clove, crushed or finely chopped
  • 0.25 tsp red chilli powder
  • 0.5 tsp ground turmeric
  • half a tin of chopped or peeled plum tomatoes (if using the latter, squish them with your fingers to break them up a bit)
  • 0.5 tsp solid jaggery goor (unrefined cane sugar) or 1 tsp brown sugar
  • 400g tinned chickpeas (or red kidney beans or butter beans, or even parboiled chopped potatoes and some frozen peas)
  • a splash of lemon juice
  • 0.5 tsp garam masala
  • a handful of fresh coriander, chopped
  • salt, to taste

Method:

  1. Heat the oil in a saucepan and add the cumin seeds and mustard seeds.
  2. When the mustard seeds start to pop, add the chopped onion and fry gently for a couple of minutes, being careful to not let the seeds burn.
  3. Add the bird’s eye chilli, ginger, garlic, red chilli powder and turmeric and cook – still very gently – for a couple of minutes, stirring frequently to prevent sticking.
  4. Add the tomatoes and jaggery or brown sugar, and simmer for another couple of minutes before adding the chickpeas and covering the pan. Keep on a low simmer while you roll out and cook the chapattis (about 10-15 minutes), stirring occasionally.
  5. Add the lemon juice and garam masala, stir and then turn off the heat.
  6. Stir in the coriander, season with salt as you see fit, and serve with your nice, round chapattis.