Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker by Justin Gellatly

  • Breakfast bun scrolls

    Breakfast bun scrolls (page 13)

    from Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker Bread, Cake, Doughnut, Pudding by Justin Gellatly

    • Categories: Bread & rolls, savory; Breakfast / brunch; Cooking ahead
    • Ingredients: strong white bread flour; fresh yeast; milk; butter
    • Accompaniments: Spiced butter; Sugar glaze
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Notes about this book

  • terrestris on October 25, 2022

    Recipe for The Baker's White Tin Loaf on page 50 is missing from the indexed recipes

Notes about Recipes in this book

  • Victoria sponge

    • Indio32 on August 29, 2021

      It's the late summer Bank Holiday weekend here in the UK so thought I'd bake a sweet treat to go with an afternoon cup of tea. Changed the recipe ingredients to make a 15cm (6") cake tin size down from a 20cm (8") one ie 5 slices. Also used strawberry jam rather than raspberry which nobody here particularly likes. Finally added some whipped cream to the jam layer (needed using up) which added a bit of decadence to it. Left the cooking time the same.... 20 mins @ 180c. Very happy with the results. Moist & light. Used the kitchenAid stand mixer as its been sat on the kitchen counter for the last 18 months having only been used 3 times ??. Will make by hand next time to see if it makes a difference.

  • Earl Grey and honey loaf

    • LadyCJKT on February 17, 2019

      This is an incredibly easy loaf to make and the flavour is wonderful. I will be baking this again I'm sure.

  • Seville orange custard with ginger snap sprinkle

    • Foodycat on November 01, 2015

      This is a filling for the doughnut recipe, not a stand-alone.

  • Spiced pepper plum tart

    • tofudogg on March 06, 2016

      This recipe was really good. I did not add any black pepper, but did add the other spices. I am in US, so no "mixed spice" so I added cinnamon and nutmeg to mimic. The crust and topping technique was really interesting and really good. This tart would be good with other fruits, too.

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  • ISBN 10 0241146054
  • ISBN 13 9780241146057
  • Linked ISBNs
  • Published May 29 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Fig Tree

Publishers Text

Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake). With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding is full of recipes you'll want to make again and again.

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