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6 days ago | 
olivemagazine.com | Edd Kimber
Try Edd's strawberries and cream hand pies, then discover fennel, sausage, tomato and mozzarella hand pies, strawberry tart or roasted strawberries and vanilla cream.
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1 week ago | 
eddkimber.substack.com | Edd Kimber
🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. For more bonus posts, filled with exclusive recipes just like this one, you can become a paid subscriber for the weekly newsletter, Second Helpings. It costs just £5 a month and, as well as the weekly recipes, that also unlocks access to the full archive of past recipes.
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2 weeks ago | 
eddkimber.substack.com | Edd Kimber
🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. For more bonus posts, filled with exclusive recipes just like this one, you can become a paid subscriber for the weekly newsletter, Second Helpings. It costs just £5 a month and, as well as the weekly recipes, that also unlocks access to the full archive of past recipes.
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1 month ago | 
theguardian.com | Edd Kimber
I’m a big fan of seasonal bakes – there’s something special about a treat reserved for a short window of time. Their rare appearance makes them something to look forward to, and to relish. Supermarkets like to push the limits of these seasons, though, and these days hot cross buns are available for a surprisingly long time – often appearing on shelves as early as January. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.
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1 month ago | 
eddkimber.substack.com | Edd Kimber
🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. For more bonus posts, filled with exclusive recipes just like this one, you can become a paid subscriber for the weekly newsletter, Second Helpings. It costs just £5 a month and, as well as the weekly recipes, that also unlocks access to the full archive of past recipes.
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1 month ago | 
olivemagazine.com | Edd Kimber
Try Edd Kimber's solskinnsboller, then try cinnamon rolls, hot cross kanelbullar or babka buns. Cinnamon buns are a staple country and over the past decade cardamom buns have also grown in popularity as Swedish baking has become more common on our little island. This recipe is inspired by another traditional Scandinavian bun, the solskinnsboller from Norway.
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1 month ago | 
eddkimber.substack.com | Edd Kimber
🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. This is a post for paid subscribers, who receive exclusive weekly recipes. You can become a paid subscriber to get access to this recipe and every recipe moving forward plus you’ll also get access to the archive including every recipe posted on the newsletter. It normally costs just £5 a month and that helps me continue writing this newsletter.
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2 months ago | 
eddkimber.substack.com | Edd Kimber
🎉 Welcome to my newsletter, The Boy Who Bakes, a subscriber-supported newsletter, dedicated to all things baked. This is a post for paid subscribers, who receive exclusive weekly recipes. You can become a paid subscriber to get access to this recipe and every recipe moving forward plus you’ll also get access to the archive including every recipe posted on the newsletter. It costs just £5 a month and that helps me continue writing this newsletter.
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2 months ago | 
olivemagazine.com | Edd Kimber
As with its chocolate and hazelnut sibling, not all pistachio cream is made with quality in mind. My personal preference is to check the back of the jar and look for a version that declares it is made with at least 45% pistachios – you’ll be looking at a much better quality product. When the percentage of pistachios isn’t mentioned, sugar tends to the most prominent ingredient, with pistachios as more of an afterthought, leading to an overly sweet product.
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2 months ago | 
bbc.co.uk | Nigel Slater |Annie Rigg |Simon Hopkinson |Edd Kimber
by Nigella LawsonMy STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It seems redolent of ginger, cloves, allspice – and yet none of these spices are used. It’s a miracle. I don’t understand it – but then, miracles are not to be questioned. Equipment: You will need a 23x23cm/9x9in square baking dish.
