Orkney Broonie Recipes

ORKNEY BROONIE

Orkney Broonie image

Brunnie (Shetland) and Broonie are both derived from the Old Norse word which refers to a thick bannock. This is a lovely light gingerbread, gorgeous with a cup of hot milky tea on a dark Scottish winter's night.

Provided by Amanda in Aberdeen

Categories Lunch/Snacks

Time 1h30m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

175 g medium oatmeal
175 g self-raising flour (sifted)
1 pinch salt
85 g unsalted butter, cubed
1 tablespoon ginger, heaping
85 g light muscovado sugar
2 tablespoons black treacle
1 free-range egg, beaten
150 ml buttermilk

Steps:

Preheat oven 170°C.
Combine oatmeal,salt and flour.
Rub in butter,stir in sugar and ginger.
In a small saucepan heat treacle gently,stir in egg. Pour into dry ingredients add buttermilk and stir thoroughly until all are well combined.
Pour batter into a buttered 900g/2lb loaf tin.
Bake 60-70 minutes until knife inserted in centre comes out clean.
Cool on a wire rack and cool COMPLETELY before turning out.

Nutrition Facts : Calories 2469, Fat 88.3, SaturatedFat 48.4, Cholesterol 400.4, Sodium 2681.8, Carbohydrate 365.8, Fiber 22.6, Sugar 92.7, Protein 57.9

STICKY TOFFEE PUDDING

Sticky Toffee Pudding image

Provided by Alton Brown

Categories dessert

Time 1h40m

Yield 6 puddings

Number Of Ingredients 18

Ingredients

11 tablespoons unsalted butter
300 grams dark brown sugar
90 grams molasses
1 tablespoon instant espresso powder
1/4 teaspoon kosher salt
3/4 cup heavy cream
105 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
220 grams pitted Medjool date meat, divided
3/4 cup water, boiling
1 large egg plus 1 yolk
85 grams (6 tablespoons) unsalted butter, melted
65 grams dark brown sugar
50 grams granulated sugar
1/4 teaspoon vanilla extract
1/2 teaspoon instant espresso powder

Steps:

For the toffee sauce: Melt the butter in a small saucepan over low heat, then add the sugar, molasses, espresso powder and salt. Whisk to work out any lumps, then continue to cook over low heat.
When bubbles appear at the edge of the pan, whisk in the cream and bring to a bare simmer. Remove the pan from the heat, cover and set aside.
For the cake: Position a rack in the center of the oven and heat to 350 degrees F.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Place 150 grams of the pitted dates and the boiling water in the bowl of a food processor fitted with the standard S-blade. Allow to soak for 2 minutes, then pulse 3 times.
Add the eggs, butter, both sugars, the vanilla extract and espresso powder to the food processor and pulse 5 times. Follow with the flour mixture and the remaining dates and pulse 3 more times.
Coat the bottom of each well in a 6-cup popover pan with 1 1/2 teaspoons of the toffee sauce. Follow with the batter, filling each cup 3/4 of the way full (see Cook's Note). You may have a few tablespoons of batter leftover depending on the size of your popover pan.
Bake for 11 minutes, then remove the pan from the oven and tap either on the oven door or countertop 3 times to deflate. Rotate the pan 180 degrees and bake another 11 minutes or until the middle of the cakes reach 210 degrees F.
Place the popover pan on a half-sheet pan and run a skewer around the outer rims to loosen the cakes. Pierce each cake several times with the skewer, poking all the way down to the bottom of the pan. Pour 1 tablespoon of toffee sauce over each pudding and let soak for 30 minutes.
When ready to serve, heat your broiler to high and broil the puddings until bubbly, 1 to 2 minutes. Remove and immediately run the skewer around the outer rims, cover with a clean sheet pan and invert to release.
Serve with more toffee sauce spooned over each pudding.

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