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Baking: Sugary Spice Rings
Member Name: Kitchenbunny
Advantages: Really tasty, moreish and easy to make
Disadvantages: Really moreish!
This is, without doubt, the most requested cake chez Kitchenbunny. I first discovered this dish via my Mother in Law and it is a firm favourite. Here it is:
Sugary Spice Rings
For the dough:
8oz/225g plain flour
1/4 pint of milk
pinch of salt
1oz/28g butter or spread
For the filling:
2oz/56g mixed dried fruit
1oz/28g brown or demarara sugar
1oz/28g butter or spread
1 - 2 teaspoon cinnamon
In a large bowl, sift the flour and then add the butter and pinch of salt to it. Rub it together until it resembles fine breadcrumbs and the butter or spread has combined with the flour. Then, add the milk all at once.
Stir it with a blunted knife at first, just until everything combines and starts to form dough. When it looks manageable, get your hands in and knead it. If it is too sticky (as can sometimes happen), then just add a little more flour until the consistency becomes soft and pliable.
Roll it out on a flat, floured surface until it is about 8 x 11 inches rectangular. It should be fairly thin. Then, combine the brown sugar, cinnamon and dried mixed fruit in a dish. It'll smell lovely at this point.
In a saucepan or a small dish in the microwave, melt the butter or spread. Take a pastry brush and brush the dough, leaving about an inch at the top and bottom edges. If there is any leftover butter, pour it into the middle of the dough - when it mixed with the cinnamon mixture it'll turn into a sumptuous caramel. Sprinkle the cinnamon and dried fruit mixture over the top of the butter. Again, any leftovers, just tip it on - it's all good!
Like a swiss roll, moisten one of the longer edges with a little water. Then take the opposite edge and roll it up. Pinch the ends so that the filling doesn't fall out instantly and press it so the dampened edge sticks to the rest of the roll. Cut into 12 slices and place in a greased baking tin.
Cook in an oven preheated to Gas Mark 7/220C/425F for 15-20 minutes. Leave them to cool for a few minutes in the tin, then remove and pull apart. These are amazing when served warm, and also really nice cold too.
Summary: Very tasty sugary spice rings
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