Peyton and Byrne

Two chocolate cakes

malted chocolate cake

I’ve spent most of January feeling ghastly and ill and it seems that everyone around me has been sick too, struck down by flu, hacking coughs, head colds etc. etc.

But it’s February now and I’m feeling much better. I even managed two glasses of white wine last night – having not touched a drop since the New Year (enforced, I might add, through illness not a dry January resolution).

To celebrate this more positive mood I’d like to offer you two more chocolate cake recipes to add to your collection.

The first – a Malty Chocolate Loaf – is elegant and velvety with a subtle hint of malt. It’s from my trusty Peyton and Byrne ‘British Baking’ cookbook. I don’t look forward to my trips to St Pancras Station as much now that they have closed their bakery there. Why did it go, it was such a joy?

The second is a hot, Magic Chocolate Pudding which creates its own sauce in the baking process. It’s a bit clumsy but comforting and delicious all the same – very school dinnerish. It’s my own concoction (with the aid of a little research on google).

Malty chocolate loaf

  • 125g of softened butter
  • 70g of light brown sugar
  • 110g of dark brown sugar
  • 1 egg
  • 140g of self raising flour
  • 1 tablespoon of Horlicks (or equivalent)
  • A pinch of salt
  • ½ a teaspoon of vanilla extract
  • 110ml of milk (should be whole but semi skimmed seems to work just fine)
  • 50g of dark chocolate
  • 65g of milk chocolate chopped into small pieces

Preheat your oven to 170oC.

Butter and line a small loaf tin (mine is 11cm wide, 22cm long and 6cm high) with baking parchment.

Take a large bowl and tip in the butter, sugars, flour, Horlicks, egg and vanilla extract. With an electric hand whisk (or food processor) beat until light and fluffy.

Melt the dark chocolate in a microwave (on half power in short bursts) or in a heat proof bowl set over a pan of simmering water. Add this to the mix.

Add the milk and beat to combine.

Finally, stir in the milk chocolate pieces.

Tip the batter into the prepared tin and bake for 45-50 minutes or until a skewer in the centre comes out clean.

Let the cake cool in the tin. Store in an airtight container until ready to serve.

Quick magic chocolate pudding

If you need a quick pudding then this is very easy to whip up with bog standard store cupboard baking ingredients and it doesn’t need any accompaniments (although a dollop of ice cream would not be out of place). Perfect for a Sunday night in front of the TV. This recipe serves four very generously.


  • 110g of self-raising flour
  • 110g of caster sugar
  • 110g of margarine (I use Stork)
  • 2 eggs
  • 2 tablespoons of cocoa powder
  • 1 teaspoon of baking powder


  • 2 tablespoons of cocoa powder
  • 60g of light brown sugar
  • 200ml of boiling water

Preheat your oven to 180oC.

Take a small baking or glass loaf dish (as pictured below) and butter well.

Measure out all the ingredients for the sponge in a large mixing bowl and mix quickly with an electric mixer until just incorporated, try not to over mix.

Tip the cake batter into the loaf tin.

Mix together all the ingredients for the sauce until the sugar and cocoa have dissolved and pour over the cake mix. This looks a bit wrong but don’t worry it will all turn out alright once it’s baked.

Bake for 25-30 minutes until just set and eat with greed and relish.


Rich chocolate cake


About two years ago my husband made his very first cake. It was this ‘rich chocolate cake’ and it got such a great reception that he hasn’t bothered to try any others since. Whenever he makes a cake (which is not often) it is always this one. It blew Nigella’s Chocolate Guinness cake completely out of the water and my children now hail it as the ‘best cake in the world ever’. This is slightly annoying (since I bake lots of different cakes, all the time) but I have to admit that it is very delicious (hence the reason for this post) and I’m not usually a fan of chocolate cake.

This recipe doesn’t contain flour, so providing you use gluten free chocolate you can make it for your gluten free/coeliac friends. And if you don’t like almonds (like me) don’t worry – the rich chocolate completely disguises any almond flavour.

It’s not the easiest cake to make as there are quite a few processes involved (note how many times I use the words ‘carefully’ and ‘gently’ below). However, if (like my husband) you only bake cakes two or three times a year, you might as well go to a bit of effort.

It’s also not a showstopper lookswise. Don’t bake this if you want to make a grand cake entrance and wow your friends. It does however have a depth and richness on tasting that will quietly impress – rather like my husband really!

Rich Chocolate Cake – from the amazing Peyton and Byrne book – ‘British Baking’*

*I saw this in a charity shop recently and couldn’t believe that anyone would give such a brilliant book away.

  • 160g of good quality dark chocolate broken into small pieces
  • 160g of cold butter, cut into small cubes (about 1cm squared)
  • A pinch of sea salt (not necessary if you use salted butter)
  • 4 eggs, separated
  • 120g of caster sugar
  • 160g of ground almonds

Set your oven to 180oC.

Butter and line a 23 cm diameter cake tin with baking parchment.

NOTE: I recently used a 20 cm square cake tin instead. This produced a slightly thicker cake which I liked much better. It needed 5 minutes longer in the oven however (30 minutes total). ZS 25/09/16

Put the chocolate (and salt if using) in a bowl and melt over a pan of barely simmering water. Turn off the heat but keep the bowl over the pan and tip in the cubes of butter. Let the mixture sit until the butter starts to melt, then give it a quick stir and leave it for another few minutes.

Meanwhile, in another scrupulously clean bowl, whisk the egg whites to soft peaks with a whisk. Then add the caster sugar and beat until stiff peaks form. An electric whisk makes this much easier.

Stir the chocolate mixture until all the butter has melted and whisk in the egg yolks, one at a time. Then fold in the egg white mixture as carefully and gently as you can.

Now lightly fold in the ground almonds being careful not to knock the air out of the mixture. It will have the texture of shaving foam at this point.

Pour into the tin and level off carefully with the back of a spoon or a palette knife. It will not spread and rise very much so it is worthwhile taking your time to do this carefully.

Bake for 25 minutes.

Cool in the tin for 10 minutes before turning out and serving.

This is best eaten as fresh as possible and is amazing served slightly warm with a small scoop of mascarpone. If you can’t eat it on the day then cut the cake into slices and blast in the microwave for a few seconds before serving.

Desks 2 - edited

Afternoon coffee (mid-century style) in the Marvellous Furniture shop

Millionaire’s shortbread

millionaires shortbread
I know I’ve written about this before, but I maintain that dieting in January is a rotten idea. We need tasty treats (and the occasional glass of wine) to make the dark mornings and freezing cold days bearable. These Millionaire’s shortbreads are just the thing to make life feel like it’s worth living and help you soldier on until spring.

And if you cut them really small there’s no need to feel at all guilty.

There are a few processes involved so I would not describe this recipe (which comes from Peyton and Byrne’s British Baking) as easy, but it does make a large amount so you will have enough to giveaway and share the love, as well as keeping some for yourself.

Millionaire’s shortbread

Makes about 30 small squares


  • 200g butter, softened
  • 100g caster sugar
  • 100g semolina
  • 200g plain flour


  • 300g butter
  • 140g caster sugar
  • 75g golden syrup
  • 397g can of condensed milk


  • 300g of reasonable quality plain chocolate

Preheat your oven to 170oC fan.

Lightly butter and line a 33cm x 23cm Swiss roll tin or shallow baking tin.

Combine the shortbread ingredients in a bowl and mix with your fingers until the butter is evenly distributed and the mix starts to come together into a crumbly dough. Press the dough into the tin and prick it all over with a fork. Bake in the oven for 15-20 minutes until a light golden brown. Place on a wire rack to cool.

For the caramel, combine all the ingredients in a large saucepan over a low heat and stir with a wooden spoon until the butter has melted. Turn the heat up to medium so that the mixture starts to simmer and keep simmering and stirring the mixture until it turns a deep golden brown and looks like thick caramel fudge (for me this took 15 minutes). Don’t be tempted to leave it for a second as it will catch on the bottom of the pan and burn. Pour over the top of the cooled shortbread in an even layer and leave to cool and set.

Melt the chocolate in a heatproof bowl set over a pan of simmering walker or on a low heat in the microwave (which is what I do). Pour over the caramel layer and spread as evenly as you can with a palate knife. Leave to set and then cut into small squares (about 3-4 cm squared) with a very sharp knife.

They keep very well in a tin for up to 5 days (if they last that long).

Ben’s experimentations with bread


When I first started this blog my husband Ben poked fun at me photographing all my cooking (in between moaning about the food going cold). It’s funny though because a couple of months on he now urges me to take photos of his food every time he makes something pretty.

So here’s a rather epic blog post dedicated to Ben’s recent experimentations with yeast based recipes that I have been badgered into photographing. As I’ve said before, he’s so much better at these than I am. I put it down to a more vigorous kneading technique, being generally more precise, and being able to follow a complicated recipe without getting impatient/ flustered.

The three recipes below are rather laborious and involve quite a bit of effort, but if you can be bothered they do produce delicious results. They start easy(ish) and get progressively more complicated.

Lorraine Pascale’s big, fat salt and pepper breadsticks

bread sticks

Actually these are pretty simple as they only involve one lot of proving. My daughter Elizabeth (age 5) loves helping to make these especially the bit where they get twisted up.

Makes 12

  • 450g/1lb strong white bread flour, plus extra for dusting
  • 1 x 7g/⅛oz sachet fast-action dried yeast
  • 1½ tsp salt
  • 250–275ml/9-10fl oz warm water
  • vegetable oil or spray oil, for oiling
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sea salt
  • 2 tbsp freshly ground black pepper

Dust two large baking trays with flour.

Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface.

Divide the mixture into 12 equal portions, each weighing about 60g. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25 cm x 2 cm. Shape into twists by running a knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect.

Place the breadsticks on the prepared baking trays, spacing them 4 cm apart. Cover the breadsticks loosely with oiled cling film, making sure it is airtight. Leave in warm place for 30 minutes or until the breadsticks have almost doubled in size.

Preheat the oven to 200oC fan.

Remove the cling film and brush each breadstick with the extra virgin olive oil. Sprinkle half of the breadsticks with the sea salt and the remainder with freshly ground black pepper. Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch.

Remove the breadsticks from the oven and leave to cool on the baking trays.

The next two recipes from Peyton and Byrne’s British Baking cookbook start with making a sweet bun dough.

Peyton and Byrne’s sweet bun dough

Makes 800g dough

  • 50ml whole milk
  • 150ml very warm water
  • 1 tablespoon dried yeast
  • 500g strong bread flour
  • 20g unsalted butter, softened, plus 50g
  • 50g caster sugar
  • 10g salt
  • 1 large egg

Mix the milk and very warm water in a measuring jug so that the mixture is not too hot or cold. Add the yeast and stir to dissolve, then set aside.

Measure the flour into a large bowl, add the 20g of softened butter, rubbing the mixture into a coarse meal with your fingers. Stir in the sugar and salt and then mix in the egg. Finally, add the yeast mixture, the mix all of the ingredients together with a wooden spoon.

Once the ingredients are mixed together well turn the dough out onto an unfloured work surface and start to knead it for about a minute. Then let the dough rest for 15 minutes.

Now work the dough by stretching and slapping it down and kneading with the palm of your hands for about 5 minutes until it becomes silky. Cover and leave for an hour until the dough has doubled.

After this time, roll it out into a rectangle about 2cm thick. Break up the remaining 50g softened butter into small pieces and place in the centre of the rolled out dough. Fold the dough into thirds by folding each end in over the butter, as if folding a letter, then pinch the seams to seal in the butter. Roll the dough out into a rectangle again and then fold into thirds again. Let the dough rest and rise again for 1 hour.

Now repeat the folding and rolling and let it rest for 30 minutes.

Now follow either the Honey buns or Chelsea buns recipes below.

Peyton and Byrne’s Honey Buns

honey buns


2016 – renamed ‘buttery sweet dough buns’ in our house. No honey on top but served warm with jam, honey, or just butter (if you’re Edgar).

Makes 12

  • 800g of sweet bun dough (as above)
  • 1 egg, beaten
  • 100g runny honey

Line a baking tray with baking paper.

Flatten the sweet bun dough with your hands and then cut the dough into 12 equal-sized squares or rectangles. Take one portion and fold the edges into the centre pinching them together to form a round. Then turn the bun over seam side down and press it down a bit. Repeat this with all 12 portions.

Place the buns on the prepared baking tray, cover them loosely with cling film and leave for 30 minutes to rise until they have doubled. Alternatively leave in the fridge overnight.

If they have been refrigerated remove them from the fridge and leave to come up to room temperature (about 20 minutes).

Preheat the oven to 200oC fan.

Brush the buns with beaten egg and bake in the oven for 15-20 minutes until golden.

Remove from the oven and brush immediately with honey. Serve warm.

I don’t think you need any more butter with these but they taste good with more honey, jam or chocolate spread.

Peyton and Byrne’s Chelsea Buns

chelsea buns

Makes 12

  • 800g of sweet bun dough (as above)
  • 50g unsalted butter, melted, plus extra for greasing


  • 125g currants
  • 100g candied peel, chopped small
  • 75g brown sugar
  • 1 teaspoon cinnamon
  • OR you can use pastry cream and broken up bits of dark chocolate (as in the photo above)

Egg wash

  • 1 egg
  • 1 tablespoon of milk
  • Bun wash
  • 70ml water
  • 60g granulated sugar

Butter a 33cm by 23cm baking tray.

Take the sweet bun dough made as above and roll out into a rectangle measuring about 40cm by 25cm and brush with two-thirds of the melted butter.

To make the filling, combine the currants, candied peel, brown sugar and cinnamon in a mixing bowl making sure to break up any little clusters of fruit or sugar with your fingers. Sprinkle this mixture over the melted butter on the dough leaving a border of 2cm.

Roll up the dough lengthways into a tight roll, like a Swiss roll. Pinch the dough along the seam to seal in the filling, then roll it over so that the seam side is facing down. Use your hands to gently shape it into a perfectly proportioned log, then brush with the remaining melted butter.

Use a sharp knife to cut the log into 12 equal sized slices. Place each slice cut-side down in the prepared baking tin so that the slices are touching. Cover loosely with cling film and leave to rise for an hour until doubled. Alternatively you can leave in the fridge overnight.

If they have been refrigerated remove them from the fridge and leave to come up to room temperature (about 20 minutes).

Preheat the oven to 220oC fan.

Whisk together the egg and milk for the egg wash and brush over the tops of the buns and then bake them for 15-20 minutes or until golden brown.

While the buns are baking prepare the bun wash by heating the water and sugar in a saucepan.

As soon as the buns come out of the oven, brush then with the bun wash and sprinkle with caster sugar if you wish.

These are best eaten while still fresh but they can be reheated the next day.


The revelation with the two sweet bun dough recipes is that if you start the process in the evening, you can stop at the rising stage and keep the dough in the fridge overnight. You then just take it out in the morning and leave to come to room temperature before baking. This means lovely fresh buns for breakfast (if you have a slave/husband to kindly make them for you).

Just a quick note on an experiment that didn’t work. This baguette recipe by Paul Holywood came out more like a bad ciabatta. Ben tried the recipe twice with the same results. I wouldn’t recommend it.

chelsea buns 2 chelsea buns with Elizabeth