buttermilk Archives

Afternoon tea

Kerrygold hot cross scones with spiced whipped butter

20 minutes, plus 30 minutes’ chilling time

Cauliflower recipes

Grana Padano-and-chorizo scones

30 minutes

Lamb recipes

Mexican bake

40 minutes

Pear loaf

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

125 g butter, plus 1 T
90 g sugar
2 free-range eggs
3 T buttermilk
1 T almond essence
120 g flour
1 t baking powder
2 pears, peeled and diced

Method

1. Preheat the oven to 180°C and grease a 23 cm loaf pan.

2. Beat 125 g butter and sugar together until light and creamy. Add the eggs one at a time, then add the buttermilk and almond essence.

3. Beat in the flour and baking powder, then stir through the pears. Spoon into the loaf pan.

4. Place the remaining butter in a piping bag fitted with a small round nozzle and pipe a line of butter down the middle of the cake. (This will create the characteristic crack down the middle.) Bake on the middle rack for 40 minutes, then cool and remove from the tin.

Find more Italian recipes here.

Photographs: Jan Ras
Food assistants: Claire-Ellen Van Rooyen And Tahila Pillay

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Fried chicken with chilli-and-lime seasoning

Kerrygold hot cross scones with spiced whipped butter

Buttermilk fried cauliflower

Chocolate cake

Grana Padano-and-chorizo scones

Harissa-and-rose lamb rump

Cheesy air-fryer scones

Nashville-style hot brinjals

Mexican bake

White chocolate sponge with butterscotch sauce

Chocolate-and-cornflake cake

Pear loaf

Pear loaf

Ingredients

Method