It’s that time of year again – Britain is in the midst of a baking frenzy. We’re all making anything from melt-in-the-mouth shortbread to delicious, freshly baked bread (and everything in-between). But, the age-old question still stands; are you a sweet or savoury person?
Whether you prefer your pancakes smothered in chocolate or your popcorn sprinkled with salt, we have a recipe for you. You can even download and print out NEFF’s recipe cards to try at home.
• Pear & Chocolate Brioche Pudding
Pear & Chocolate Brioche Pudding
Bottom Heat 150°C
Prep: 25 minutes
Cook: l hour, plus cooling
• 75g (2½ oz) butter
• 30g (1 oz) caster sugar
• 340g (12 oz) pears, peeled, cored & quartered
• 285g (10 oz) brioche fingers, sliced in half lengthways
• 55g (2 oz) chopped dark or milk chocolate
• 2 tbsp clear honey, warmed
For the custard
• 6 large egg yolks
• 170g (6 oz) caster sugar
• 375ml (¾ pint) whole milk 125ml (¼ pint)
• double cream
- Preheat oven to Bottom Heat 150°C. For the custard, mix egg yolks & caster sugar. Pour milk & cream into a pan, heat to scalding. Whisk into the egg mix.
- Rinse saucepan, pour the custard back in & heat gently until it starts to thicken.
- Grease a 2-litre (4-pint) ovenproof dish with 15g (½ oz) butter. Melt 30g (1 oz) of butter in a non-stick frying pan, sprinkle with sugar & heat until it starts to caramelise. Add pears & cook for 8-10 minutes.
- Spread the brioche with butter & layer into the dish with the pears & half the chocolate. Strain custard over with the remaining chocolate.
- Place dish in a deep roasting tin & cover halfway up with boiling water. Place on shelf 1, bake for 30 mins. Cool, drizzle with the warmed honey & serve.
Spelt Bread with Goats’ Cheese
Bread Baking at 180°C
Prep: 15 minutes
Cook: 55 minutes, plus cooling
• 1 medium red onion, peeled & finely sliced
• 1 tsp olive oil, plus extra for greasing
• 170g (6 oz) spelt flour
• 3 tsp baking powder
• ½ tbsp finely chopped thyme leaves
• ½ tbsp wholegrain mustard
• 1 tsp salt
• 170g (6 oz) potatoes, peeled & grated
• 100g (3 ½ oz) soft mild goats’ cheese, crumbled
• 1 large egg
• 3 tbsp milk
- Place the onion on the Universal Tray, season & drizzle with oil. Cook on Bread Baking 180°C for 15 minutes until softened. Remove from the oven & set aside, leaving the oven on.
- Place the flour in a bowl & mix with the baking powder, thyme, mustard & salt. Stir in the onion, potato & two-thirds of the cheese.
- Lightly whisk the egg with the milk, then mix in with the dry ingredients to make a rough dough, taking care not to over-mix.
- Grease & line the base of a 15cm (6in) shallow cake tin with baking parchment. Spoon the dough into the tin, scatter the remaining cheese over the top & cook on shelf 1 for 40 mins. Leave to cool in the tin for 10 minutes before turning out.
Why Use NEFF?
NEFF appliances are designed to make cooking easier, whether you’re a busy mum, a budding baker, or an aspiring chef. Their unique Slide&Hide door folds away under the oven, saving space and giving better access, and the innovative CircoTherm technology is perfect for multi-level cooking.