The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance
Britain’s million-copy bestselling, hugely popular bakery is back with over 100 new tried-and-triple-tested recipes that celebrate home baking.
This stunning new cookbook, including step-by-step photos and every foolproof recipe with its own image, offers some of the bakers’ all-time favourite home baking recipes and brand new, inspirational ideas.
Our love of baking has been handed down from generation to generation and this collection of gorgeous Hummingbird bakes includes delicious cupcakes, loaves, layer cakes, biscuits, sweets, roulades, pies, puds and savouries – all with the unique Hummingbird twist.
Pecan and Toffee Thumbprint Cookies, Custard Cream Cupcakes, and Strawberry Milkshake Cupcakes for afternoon tea; Pineapple Upside-down Cake, Blackbottom Pie, Raspberry and Jelly Roll and for dessert; Blueberry Buns, S’more Brownies or Pinwheels for a delicious pick-me-up; Red Velvet Roulade, Maple and Walnut Streusel Cake, and Chocolate Cake with Vanilla Meringue for something a bit special.
From easy-peasy Olive Loaf to gorgeous Lemon Layer Cake, the baker’s original cakes and bakes will appeal to novice bakers and confident pie-makers alike – and offer memorable moments for friends, family or simply to enjoy at home.
This gorgeous, mouth-watering cookbook evokes a delightful age of classic home baking and will stand out from the baking shelf with recipes to treat, to give, and to celebrate.
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CONTENTS
TITLE PAGE
INTRODUCTION
CUPCAKES
CAKES, CHEESECAKES & ROULADES
COOKIES & BISCUITS
PIES & COBBLERS
TRAYBAKES
SWEET TREATS & CLASSIC PUDS
SAVOURIES
BAKING ESSENTIALS
LIST OF RECIPES
ACKNOWLEDGEMENTS
COPYRIGHT
ABOUT THE PUBLISHER
Introduction
Ever since the first Hummingbird Bakery opened in Notting Hill, west London, in 2004 it has been amazing to see how many people have enjoyed our cakes and treats. That they have also been inspired to bake at home, however, is something that we never expected. The popularity of home baking has grown so much since our ovens were first turned on, which is something that makes us extremely happy. So for Home Sweet Home, our third cookbook, we decided to celebrate classic home baking with best-loved flavours and nostalgic recipes – all of which come with our distinctive American-inspired Hummingbird Bakery twist, of course!
America has a rich heritage of home baking, handed down from generation to generation, never ashamed of being sweet, indulgent or brash. But there’s also a down-to-earth quality about American baking, never needing to be overly fussy or putting style before flavour.
We’ve gone a step further in Home Sweet Home, bringing you a whole range of delicious goodies, including creative cupcakes like the tangy Key Lime or quirky Doughnut; simple cookies, such as the melt-in-the-mouth Chocolate Truffle; impressive but easy-to-make desserts, including the eye-catching Red Velvet Roulade and divine Peanut Butter Cheesecake; classic fruit cobblers and some of the most indulgent pies you’ll ever come across – the Candy Bar is our absolute favourite! Some cupcakes from our daily specials make an appearance too, such as Rhubarb & Custard and Popcorn from our old-fashioned sweets and carnival ranges.
Most people know us for our sweet things, but sometimes a savoury bake is called for when cooking at home. So we’ve provided some easy savoury recipes that make ideal snacks or party nibbles. From weekend comfort home baking and biscuit tin treats to impressive special occasion cakes, Home Sweet Home includes a wonderful variety of recipes.
We do hope you enjoy our latest offering and that it gives you the perfect excuse to dust off the weighing scales, fire up your oven and get that mixer buzzing!
Tarek
Cupcakes
Jaffa Cake Cupcakes
This is one of the most popular flavours from our biscuit tin range. The tangy orange marmalade goes so well with the sponge and chocolate frosting. You can decorate the top with mini Jaffa Cakes or cut up normal-sized ones if you prefer.
MAKES 12–16 CUPCAKES
FOR THE SPONGE
70g (2½oz) UNSALTED BUTTER, SOFTENED
210g (7½oz) PLAIN FLOUR
250g (9oz) CASTER SUGAR
1 tbsp BAKING POWDER
½ tsp SALT
210ml (7½fl oz) WHOLE MILK
2 LARGE EGGS
1 tsp VANILLA EXTRACT
100g (3½oz) SMOOTH ORANGE MARMALADE
FOR THE FROSTING
450g (1lb) ICING SUGAR, SIFTED
60g (2oz) COCOA POWDER, SIFTED
150g (5½oz) UNSALTED BUTTER, SOFTENED
60ml (2fl oz) WHOLE MILK
MINI JAFFA CAKES, TO DECORATE
EQUIPMENT
ONE OR TWO 12-HOLE DEEP MUFFIN TINS
1. Preheat the oven to 170 °C (325°F), Gas mark 3, and line the muffin tins with paper muffin cases to make the number you require.
2. First make the sponge. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk, eggs and vanilla extract by hand.
4. With the mixer or whisk on a slow speed, gradually pour half the liquid into the flour and butter and mix thoroughly until combined. Turn up the speed and beat until the batter is smooth and thick with no lumps. Scrape down the sides of the bowl as you go along. Once any lumps are gone, turn the speed back down and gradually pour in the rest of the liquid, continuing to mix until smooth and combined.
5. Spoon the batter into the prepared paper cases, filling them two-thirds full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes.
6. Bake for 20–25 minutes or until the cupcakes are golden brown and the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tins and placing on a wire rack to cool completely before frosting.
7. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.
8. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately 2cm (¾in) in diameter and about 3cm (1¼in) deep. Retain the cut-out piece of sponge. Spoon about 1–2 teaspoons of orange marmalade into the hollow. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake.
9. Spoon a generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with a mini Jaffa Cake.
