.
Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.
Recipe Below:
Chocolate half shells
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.
Chocolate Mousse,
200g dark chocolate
30g butter
3 large eggs
110g caster sugar
150g semi whipped cream
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode
Grated chocolate on top of the custard
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.
Just the thing for a slower Easter afternoon.
Recipe Below:
3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste
Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.
Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer.
Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.
Sprinkle with demerara and bake 30 mins 150C or until completely set.
#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below:
Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.
Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel
Cross
50g plain flour
50g whole milk
5ml vegetable oil
Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar
Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.
Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.
Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.
Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.
#recipe #recipeideas #baking #hotcrossbuns #cubitthouse
The Easter weekend calls for a pint in the pub garden.
Book a table at any Cubitt House pub on 4–5 April and enjoy a Pint of Cubitt Haus x Harbour Lager on us, pouring across Saturday and Sunday. Book now via the link in bio.
We’re also giving one of you an excuse to trade the pub for the Cornish coast.
Win 2 weekend camping tickets to Rock Oyster Festival (23–26 July) in Rock, Cornwall. A long weekend of food, music and seaside air.
To enter:
• Follow @cubitthouse @harbourbrewing
• Like this post
• Tag who you’d bring along
Competition closes on 6th April. Fastest fingers first...
T&Cs apply.
Our new series, Cubitt House Drinks With, begins at the bar.
From 24–26 April, Mark Hix takes over The Blood Orange Bar, bringing a touch of Soho with him. Expect the Hix Fix, English Sparkling Wine with Morello Cherries and Somerset Cider Brandy, alongside the Temperley Sour, a West Country nod to a classic.
Three evenings, best taken at the counter.
