Tuesday, 19 May 2015

Historical Bakery - VE Day Eggless Chocolate Buns

From hair to history, there was a time when I would blog about most things Second World War related. It all caught my attention. And, don't get me wrong, it still does. But, I find myself nowadays, more likely than not, a little more focused on the Great War and the era of Bohemian 1920's. Still history -  just a bit further back.

This is reflected in what I have been reading, wearing and watching. But not baking. Oh no. There are far more recipes in my books to be explored from the WW2 era before I head off towards something else.

So, when the 70th anniversary of V.E Day dawned, I headed straight for my trusted Victory Cookbook by Marguerite Patten to seek something out. I have yet to look fully into the history of my new street (whole house tour coming soon folkettes), but I am sure, like many, it may of hosted a street party.

Push the boat out I thought - make something with cocoa. Oooh, the victory day luxury!  I landed on these delicious sounding Chocolate Buns and decided to give them a whirl.

225g SR flour, or plain with 2 tsp baking powder
25g cocoa powder
75g melted margarine
75g sugar
225ml hot water
1 tbsp golden syrup
1 tsp bicarb of soda
few drop of vanilla essence

Pop the oven on to 180c / 350F / GM 4 and boil the kettle.

Melt the margarine over a low heat whilst you sift together the flour and cocoa powder. Add the sugar and mix together. 

With the freshly boiled water, heat your table spoon in a cup and then use this to measure out your golden syrup. Add this to your 225ml of hot water in a separate bowl and then add the bicarb. This should fizz & rise rapidly, but don't worry if not -  mine didn't until it was added to the dry items.

Stir all items together, including your now melted margarine. It will start to form a stringy, slightly sticky dough. I plopped spoonfuls on to the lined baking tray, but, I think with floured hands the more skilled out there might be able to fashion these into more bun-looking offerings.

Bake for 15-20 mins until firm.

Now -  be careful to measure out the right amount of bicarb. Don't do as I do, and wing it. You'll end up with, like I did -  a version that has a hint of soap about it. On making them again - I decided that they needed a little something more. I think a dash more cocoa might do the trick -  or adding the cocoa mixed with a little hot water to bring out the flavour. They were very nice, quite firm and delicious with a thin spread of butter. 

A definite victory in this house.

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