Monthly Archives: December 2011

Wunderbar stollen, natürlich ja, genau

Over the last 12 years or so and across three different postings, I’ve somehow managed to amass a small collection of German friends.  During my last three years in St Andrews, my flatmate was even German.  Since I’ve been periodically surrounded by Germans speaking German to each other for quite a few years now, it would be logical to assume that I’ve have picked up a fair amount of German and can hold a basic conversation.  If you have a vague grasp of German, you’ve probably already guessed from the title of this post that this really isn’t the case.  Aside from being able to swear in German (because that’s always the first thing you learn in any language), declare my love to people and throw out a few random words, my ability to speak German is more or less limited to “Achtung!  Ich bin eine Kartoffel!”  Which translates to “Warning!  I am a potato!”  Really useful stuff, right there.  If I ever get hopelessly lost in Germany and have to ask somebody for directions, I’ll have to choose between declaring my love to them, telling them I’m a potato or swearing at them.  Luckily I can read maps quite well, so hopefully that particular situation will never arise…

Whilst my friends may have failed miserably at teaching me any useful German, they have successfully introduced me to some rather delicious foods, including stollen.  I’ve been a big fan of this Christmas bread-like fruitcake for quite a long time now, and I always look forward to it in December.  It was a treat that I’d only get if I was round at a German friend’s house, which made it that little bit more special.  Now of course, it’s quite easy to find stollen in the UK, which makes it a little less special, but I still love it.  I considered trying to make some last year but realised that it involves yeast, which scares me a little – I’ve attempted to bake with yeast a few times, but it never seems to turn out how it should.

This month’s Breakfast Challenge is hosted by Krithi’s Kitchen and she’s chosen “Bread” as the theme, so I decided to give baking with yeast another go.  I’m not sure whether stollen is technically classed as bread, but it’s very bread-like and involves yeast, kneading and a bunch of waiting around, so I think it makes a suitably bread-like entry, right?  I’m going with yes.  I don’t actually know if stollen is considered a breakfast food in Germany.  I rather suspect that it isn’t – based on the Germans that I know and have had breakfast with, breakfast seems to be more of a savoury affair (edit: it’s been kindly pointed out to me on Twitter that, as with any country, breakfast foods vary widely across Germany and that some families do eat sweet things for breakfast, including stollen at Christmastime.  I clearly just managed to make friends with those that eat ham and cheese!).  But I love stollen, so when it comes up to Christmastime I’d happily eat it for breakfast, lunch and dinner if I thought that was a remotely balanced diet.

So, did I manage to conquer the yeast?  You may have guessed from the photos that I did!  I decided to make the stollens with marzipan down the middle, and they worked perfectly.  Kat, Craig and I reunited in St Andrews last weekend, so I took one of the loaves up with me and tested it on them, just like old times, and they gave it their seal of approval (“über-wunderbar, ja!” “Genau!” – which may or may not be real German…).  Although rather time-consuming, the recipe that I used turned out to be really quite straightforward, and after such delicious results, I’m less scared of baking with yeast.  I wouldn’t exactly say I’m confident yet, but I won’t automatically disregard recipes that involve yeast, which is quite a step forward…

Stollen

Makes 2 large loaves
Stollen recipe slightly adapted from The Daring Kitchen
Marzipan recipe from Je Sais Cuisiner
Crème d’amandes recipe adapted from delicious. (Dec 2011)

I know this looks like the world’s longest recipe, but it’s worth it, I promise!!  The marzipan is optional – just leave it out when rolling the pastry up to make the loaf – but I’d leave the crème d’amandes (unless you’re allergic to almonds or something, obviously!) in, as it subtly moistens the loaf a little bit.  The dough for the stollen can be made up to the end of step 8 and kept in the fridge for up to a week, then baked on the day required (or the day before).  The finished stollen also keeps very well for several days, wrapped tightly in tin foil and stored at room temperature.

Ingredients

For the stollen:
170g raisins
Dark rum to cover the raisins
770g all-purpose flour
115g caster sugar
¾ tsp salt
2 tsp ground cinnamon
Zest of 1 lemon
Zest of 1 orange
60 ml lukewarm water (around 43°C)
14g dried active yeast
240 ml milk
140g unsalted butter
3 large eggs
2 tsp vanilla extract
1 tsp lemon extract
135g mixed candied peel
100g flaked almonds

For the marzipan:
200g ground almonds
200g caster sugar
1 egg white

For the crème d’amandes:
75g unsalted butter
75g caster sugar
75g ground almonds
20g plain flour
1 tbsp ground cinnamon
1 egg
5 tsp dark rum (use the rum that the raisins were soaked in)

For the glaze:
50g unsalted butter
2 tbsp dark rum
About 15 tbsp icing sugar

Directions

To make the stollen:
1.  Place the raisins in a small bowl, and just cover with dark rum.  Cover with foil and leave to soak for about 12 hours, stirring regularly (you can also soak them in a sealed jar and shake it regularly).

2.  In a large mixing bowl (use the largest you’ve got), sift together the flour, sugar, salt and cinnamon.  Stir in the lemon and orange zests.

3.  Pour the lukewarm water into a small bowl (I didn’t bother faffing with a thermometer to get the exact temperature, I just used water that felt warm against the inside of my wrist) and gently pour the yeast over the top of it.  Allow to sit for about 5 mins before stirring to dissolve the yeast completely.

4.  Gently heat the milk and butter together in a small saucepan until the butter has melted.  Set aside to cool for about 5 mins until lukewarm.

5.  In a small bowl, lightly beat the eggs with the vanilla and lemon extracts with a fork.

6.  Pour the yeast mixture, eggs and milk and butter mixture into the flour mixture and stir together (I used a spatula in order to be able to scrape the bowl better) until the dough comes together.  This should take about 3 mins, and the dough should form a soft, but not sticky, ball.  Cover the bowl with plastic wrap and allow to sit for 10 mins.

7.  Add the mixed peel, flaked almonds and drained raisins to the dough and mix them in using your hands.  Dust the counter with flour and turn the dough out onto the counter.  Knead for about 8 mins to distribute the dried fruit throughout the dough (add more flour if necessary).  The dough has been kneaded enough when a few raisins start falling off the outside of the dough ball – the dough should be tacky, not sticky.

8.  Lightly oil a large bowl and add the dough ball, rolling it around to coat it in the oil (I used organic rapeseed oil since I find that it’s flavourless).  Cover the bowl with plastic wrap and refrigerate overnight.  The dough will harden, but it will rise.

9.  Remove the dough from the fridge and allow to rest for about 2h in order to warm and soften.  Whilst waiting for the dough to warm, line a large baking sheet (or two small ones) with baking paper and prepare the marzipan and crème d’amandes.

To make the marzipan:
10.  Add all the marzipan ingredients to a mixing bowl, and mix with your hands until it comes together (it will be dry at first, but it will get stickier as you work the ingredients together).  Set aside.

To make the crème d’amandes:
11.  Lightly beat the egg in a small bowl, using a fork and set aside.

12.  In a medium-sized bowl, beat the butter using an electric whisk, until soft (it helps if the butter is already at room temperature, but this isn’t necessary).  Add the sugar and mix with the electric whisk.  Once fully mixed, add the ground almonds and mix.  Once fully incorporated, add the flour and cinnamon and beat together until fully mixed.  Add the egg and mix again until fully incorporated. Finally, add the alcohol and mix until smooth.  Chill the crème d’amandes in the fridge for about 15 mins until required.

To put together:
13.  Punch the dough down (no really, give it some serious punches.  But don’t hurt yourself).  Turn the dough out onto the counter (it shouldn’t need to be floured), and punch it into a vague rectangle.  Roll the dough out into a rectangle of about 40 x 60 cm.  It should be about 5mm thick.  Cut the rectangle in half along its width (so you should have two rectangles of about 40 x 30 cm each).

14.  Evenly spread half of the crème d’amandes over one of the rectangles of dough, leaving a 2cm border all the way around.  Take half of the marzipan and carefully work it into a cylinder of about 27 cm long (the marzipan will crumble if you try to roll it, so it’s easiest to gently squeeze it into a cylinder).  Lay the marzipan roll at one of the short ends of the dough (it should be just shorter than the dough), and roll the dough up tightly around the marzipan.  Pinch the ends to close them a little.  Transfer the stollen to the prepared baking sheet, with the seam sitting underneath.

15.  Repeat for the second half of the dough, using the remaining crème d’amandes and marzipan, and transfer it to the baking sheet (make sure there is space between them for them to increase in size, both before and during baking).

16.  Allow the stollens to prove for about 2h at room temperature, until about 1½ times their original size.

17.  Pre-heat the oven to 180°C.  Bake the stollens for 20 mins, rotate the baking sheet so that they bake evenly (separate them if they’ve joined a little in the middle) and bake a further 20-30 mins until a dark mahogany colour.  The loaves should sound hollow when tapped on the bottom.  Remove to a wire rack.

18.  Whilst the loaves are baking, melt the butter for the glaze in a small saucepan.  Once melted, remove from the heat and stir in the rum.  As soon as the loaves have been transferred to the wire racks, brush their tops with the melted butter, and sift a layer of icing sugar over the top, followed by a second layer 1 minute later.  A few minutes later, brush more melted rum butter over the top of the icing sugar (this looks totally messy and unpresentable and icing sugar will go everywhere, but don’t worry), and sift another layer of icing sugar over the top.  A few minutes later, brush the remaining melted rum butter over the top of the icing sugar and immediately sift another layer of icing sugar over the top, followed 1 minute later by a final layer.  Allow the stollens to cool completely before serving or wrapping tightly in tin foil to store.

Enjoy!  (Natürlich ja, genau…)

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Pear, pancetta & Stilton soup

I’m half British, so it’s only reasonable to bring up the weather from time to time.  You may have heard about the storm that battered Scotland and northern England yesterday (obviously if you live in Scotland or northern England, you’ll be well aware of it).  Unofficially christened “Hurricane Bawbag” on Twitter – it became a trending topic, probably confusing most of the rest of the world, and a Twitter account, facebook page and Wikipedia entry were all quickly established for it – the storm was responsible for a lot of travel disruption and general chaos (something like ⅔ of schools in Scotland didn’t open or closed early).  I was supposed to go up to St Andrews for the afternoon, and because I’m stupidly stubborn I decided that I would attempt it anyway, despite the red weather warnings issued (did I mention that I’m stubborn?).  I didn’t get any further than Edinburgh Bus Station though – thanks to gusts reaching up to 135 km/h, all bridges into Fife were closed and all the buses were cancelled.  So I’m going up this afternoon instead.  Hopefully I’ll be en route when this post is published…  (Fingers crossed!)

Now, cold, wet, windy and just generally thoroughly miserable weather is usually soup weather…  Last month’s Random Recipe challenge was supposed to be a soup.  The first recipe that I’d randomly picked was for pear, pancetta and Stilton soup, which sounded intriguing and I couldn’t wait to try it…  Until I realised that it’s really not vegetarian, which was one of the stipulations of the challenge.  Of course, I could have just removed the pancetta and used vegetable stock instead of chicken stock in order to rectify that, but it seemed wrong to just completely remove one of the title ingredients.  So I bookmarked the recipe and randomly picked a different one for the challenge.  Usually when I bookmark something, I forget about it more or less immediately and then happen across it several months later when none of the ingredients are in season anymore, but I was so intrigued by this combination that I actually remembered about it!

It turned out to be absolutely delicious!!  It’s definitely a bit unusual, and if you don’t like sweet and savoury flavours in the same dish then this probably isn’t for you, but against my expectations, the flavours work perfectly.  The saltiness of the pancetta and the Stilton perfectly counterbalance the sweetness of the pears.  I’m glad I didn’t remove the pancetta to make it vegetarian because I’m not sure how well the soup would work without that dimension of flavour.  Certainly the pancetta would have to be substituted for something equally strong and salty in taste, but I’m not really sure what exactly would fit the bill.  Non-vegetarians though, I certainly recommend trying this out.  I think I might trot it out at my next dinner party (although due to the living-at-home situation, combined with the only-knowing-two-people-in-Edinburgh situation, I’m unlikely to be having a dinner party any time soon…!), depending on whether my guests are into the sweet and savoury combination or not.

Pear, pancetta & Stilton soup

Serves 4-6
Recipe adapted from Food 52

This soup is very much a balance of sweet and savoury.  The strong salty flavours of the pancetta and Stilton counteract the sweetness of the pears.  Half of the pancetta that I used was smoked and it did add a lovely subtle flavour to the soup – if you can get some, I’d definitely recommend using it.  My mum thought she might prefer the Stilton to be blended into the soup, but I preferred it sprinkled over the top as in the recipe – I think that it just comes down to a matter of preference, but adding the Stilton at the end does give some control of the strength of the flavour if somebody isn’t too keen on it.

Ingredients

1 onion
2 garlic cloves
225g potatoes (this was 1 large potato)
1 carrot
160g pancetta (half of it was oak-smoked pancetta)
1 tbsp honey
5 pears
1 tsp dried thyme
½ tsp ground nutmeg
700 ml chicken stock
120 ml crème fraîche
100g Stilton

Directions

1.  Chop the onions and set aside.  Finely chop the garlic clove and set aside with the cubed potatoes and sliced carrot.  Peel, core and roughly cube the pears and set aside.

2.  Fry the pancetta in a large pot.  Once crispy, remove to a plate lined with a paper towel (to allow to drain) using a slotted spoon.

3.  Remove all but 1 tbsp of fat from the pot (don’t pour it down the sink – the fat may solidify and block your sink).  Add the butter and return to the heat.  Once the butter has melted, add the onion and sweat for about 10 mins over a medium-low heat, stirring occasionally until softened but not browned.  Add the garlic, potato and carrot and cover.  Cook for a further 10 mins, stirring occasionally.

4.  Add the honey, pear, thyme, nutmeg and a good pinch of salt, stirring well to coat the pears in the honey and spices.  Cook for 5 mins, stirring frequently.  Add the chicken stock, bring to the boil and turn the heat down to low.  Cover and simmer for about 15 mins until the potatoes and pears are cooked.

5.  Blend the soup until smooth and velvety, either in batches in a blender or using an immersion blender.  Return to the pot if necessary, and stir in the crème fraîche.  Add salt and pepper to taste (I found the pepper to be a largely unnecessary addition).

6.  Ladle the soup into bowls and serve sprinkled with the pancetta and crumbled Stilton.

Enjoy!

 

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Zoosday Tuesday: Pufferfish cake pops

Considering my general enthusiasm for Christmas in my last post, it would be reasonable to expect today’s Zoosday Tuesday post to feature some Christmas-related animal, like reindeer or something.  But no, today’s post features…  Pufferfish!  Ya, I know, a bit of a curve ball, right?  Or a puffed-up, spiky ball might be more accurate.  Many times over the course of last (academic) year, Kat was my partner in crime when it came to baking and trying out new recipes.  But we haven’t baked together since Graduation at the end of June (being in two different towns makes that a little difficult…) and I’ve really missed it.  So when I went up to St Andrews a few weeks ago to visit her, we decided to rectify that and bake together again.

Obviously, we didn’t pick something straightforward to make.  Oh no.  I’d had the idea of pufferfish cake pops a few weeks previously, so that’s what we decided to attempt…  We had great fun mucking around and creating a general mess (well ok, so I created most of the mess and Kat cleaned up after me.  This is why we make such an awesome baking team – though I clearly get the better deal).  Neither of us had made cake pops before, so we more or less made it up as we went along (with lots of taste-testing along the way, obviously…), but that’s how we’ve always baked together, so nothing new there!

We faffed around quite a lot whilst making the cake pops and then got distracted by James Bond (helloooo Daniel Craig) and a fair amount of wine, so it took us two days to make them but I think they turned out rather cute.  Before anybody comes out all smart-arse and points out that pufferfish aren’t that colour, I’ll just say that there are at least 130 known species of pufferfish.  These are blatantly the very rare orange-spiked pufferfish (which is clearly not a species that I’ve just made up, ahem).  So anyway pufferfish cake pops, definitely a success!  And unlike most pufferfish, these aren’t poisonous, which is always a bonus…  They also happen to taste delicious.  Hurrah!

Pufferfish double chocolate cake pops

Makes ~24 cake pops (we ate quite a few before they reached cake pop stage)
Cake recipe adapted from SquirrelsLarder

Making cake pops does take a while since there are several stages that involve waiting for things to cool, chill or set, but you can leave them to cool/chill/set for quite a while as you go about your business and fit the cake pop making process around it.  We chose to make the cake because home-made cake is always better, but you can just use shop-bought cake and crumble that up if you want to save some time.  Although I’m giving directions using an electric whisk, you can make these entirely by hand as well.  I know, because that’s what we did.  Since making these, I have read that adding some Crisco (or other vegetable fat product) helps to smoothen the chocolate coating.  We didn’t use any so I can’t tell you for sure whether this works, but if you do try it, let me know!  We found that this video gives a useful overview of how to make cake pops, so if you’ve never tried them before, watching it might help to visualise some of the stages.

Ingredients

For the cake:
175g unsalted butter
175g brown sugar
3 large eggs
150g all-purpose flour
1 tsp baking powder
25g cocoa powder (at least 70%)
1 tbsp water (optional)

For the cake pops:
200g unsalted butter
400g icing sugar
1 tsp vanilla extract
300g white chocolate
Caramel food colouring gel
Black food colouring gel

Directions

For the cake:
1.  Butter two 20cm sandwich cake tins (or one larger tin if you don’t have two – it doesn’t matter too much since the cake is going to be crumbled once it has been made).  Pre-heat the oven to 180°C.

2.  Using an electric whisk, beat the sugar and butter together in a large bowl until well mixed.  Lightly beat the eggs in a small bowl with a fork then mix into the butter and sugar mixture a little at a time (if the mixture curdles, add about 1 tbsp of the flour and continue mixing until smooth again).

3.  Sift the flour, baking powder and cocoa powder into the mixing bowl and fold into the butter and sugar mixture.  If the batter seems too thick, add some of the water, but this depends on the batter (we didn’t need to add any).

4.  Split the batter between the two sandwich tins (or pour it all into the larger tin), smoothing the tops with a spatula.  Bake both on the middle shelf of the oven for 20-25 mins, until a toothpick comes out clean.

5.  Cool completely on a wire rack.

For the cake pops:
6.  As the cakes are cooling, making the buttercream icing.  Whisk the softened butter and icing sugar together in a medium bowl using an electric whisk (be prepared for a minor icing sugar explosion).  Add the vanilla extract and continue beating until smooth and fluffy.  Set aside about 4 heaped tbsp of icing in a small air-tight box, ziplock bag or small bowl with a cling-film cover and refrigerate.

7.  Once the cakes have cooled completely, crumble the cake into a large mixing bowl.  A good way of doing this is by rubbing the two halves of each cake together (watch this video for a demonstration).  Add about half of the buttercream icing to the crumbled cake and mix together (the easiest way is to just use your hands).  Once mixed, add some more of the icing and continue mixing.  Continue adding buttercream icing until the mixture binds together enough to roll into balls.  Add any remaining buttercream icing to that which has already been set aside.

8.  Roll the cake mixture into small balls (ours were a little smaller than golf balls – we were making these in St Andrews, you can’t seriously be surprised at our choice of comparison) and place on a baking tray.  Put the baking tray in the fridge for a few hours until the balls have hardened a little (we left them overnight).

9.  Once the balls are set, melt the white chocolate in a heat-proof bowl over a pan of simmering water.  Add a drop of chestnut food colouring gel and mix well.  Remove the  cake balls from the fridge.  Dip the pointy end of a bamboo skewer into the melted chocolate and insert into one of the cake balls (don’t poke it all the way through to the other side – ⅔ of the way in is good).  Dip the cake ball into the melted chocolate and gently roll until coated.  Allow the excess to drip off before sticking the skewer in a piece of styrofoam or in a tall glass (or cupcake stand – the important thing is that the cake pop isn’t in contact with anything).  Repeat for each cake ball.  Allow all the cake pops to fully set (this may take a few hours).

10.  Dip a toothpick into some black food colouring gel and gently dab it around the top of the cake pops to make little black spots (look at the photos to get an idea).

11.  Remove the buttercream icing from the fridge and remove about 1 heaped tbsp into a small bowl.  Add a drop of black food colouring gel and mix until the colour has been fully incorporated.  Add a tiny bit more if necessary to get the colour that you want.  Transfer the dark grey/black icing to a piping bag prepared with a thin round tip.  Pipe the eyes and mouth (use the photos as a guide).

12.  Transfer the remaining buttercream icing to a different small bowl.  Add a drop of the chestnut food colouring gel and mix well.  Add more if you’re not happy with the colour (but remember to only add a tiny amount at a time).  Transfer to a piping bag with a slightly thinner round tip than used for the eyes and mouth.  Pipe tiny spikes over the top and sides of the cake pops (again, refer to the photos as guides).  Then pipe the fins as little triangles built outwards over each other.  Try and make sure that both fins are at the same level on the cake pop (this can be quite difficult – having somebody to hold the cake pop steady for you is a great help.  Thanks Kat!!).

Enjoy!

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Getting into the festive spirit with pear, date, walnut & Stilton muffins

It’s December now, which means one thing…  Well, two things.  Firstly, uhm, how is it already the last month of 2011?!  Seriously, when did that happen?  Let’s ignore it and move on swiftly (and with style) to the next thing: December means getting all festive!!  Now, leading up to December, I am a complete and utter scrooge and I detest everything to do with Christmas.  In any month other than December, I could probably give Scrooge a run for his money.  Possibly even Scrooge and the Grinch combined.  Then, as soon as it’s December, you could flick a switch and suddenly I get all enthusiastic about it.  Well, about the festive spirit.  Not the overly-commercialised you-must-buy-as-many-hideous-and-useless-presents-as-possible aspect to it (which is a rant for another day.  I’m sure you’re looking forward to it already…).  But let’s all give a huzzah for the festive spirit!  And for mulled wine!  (Although that’s acceptable from Bonfire Night.  Or as soon as it starts getting cold really.)  And mince pies – I love mince pies!

You know what else makes me think of Christmas?  Dates.  Of the edible variety (as opposed to the going-for-dinner variety).  Every year my mum makes dates stuffed with home-made marzipan, and I could easily hoover up enough of them to feed a small army in approximately ten seconds.  I have a recipe for pear, date, walnut and Stilton muffins which to me just sounds like such a Christmassy combination, and that I’ve been meaning to try out for over a year, but I completely forgot about it at Christmastime last year.  When I eventually remembered about it in April it was neither Christmas nor pear season.  So I bookmarked the recipe with a giant hot pink post-it note so that when Christmas rolled around again, I would be more likely to remember.  And guess what?  I did!  (Which is an achievement in itself.)

I should probably add the caveat that if you really detest blue cheese, these probably aren’t the muffins for you, but if you’re a bit on the fence about blue cheese, maybe give them a try – the Stilton really doesn’t come through as much as you might expect so it really doesn’t over-power the muffin, and the sweetness of the dates combined with the subtle pear flavour counter-balance it really well.  Even though they’ve got both sweet and savoury elements, I’ve categorised these muffins as savoury because they work really well as a light lunch or snack.  They could possibly even work as an informal alternative to a cheese board.  However you decide to eat them, they’re definitely deliciously seasonal!  Here’s to getting into the festive spirit!

Pear, date, walnut & Stilton muffins

Makes 13 muffins
Adapted from Mad About Muffins

The pear is quite a subtle flavour, so I made sure not to mash it up completely so that there were still a few chunks to give little explosions of flavour.  I used Stilton, but I’m sure that most blue cheeses would work.  The Stilton doesn’t come through as much as you might expect it to, so don’t worry if you’re not too keen on blue cheese.  As with most muffins, these won’t keep all that long, but they will store well in an air-tight container for a couple of days.  These are delicious both warm out of the oven or fully cooled.

Ingredients

355g all-pupose flour
160g caster sugar
1 tbsp baking powder
Pinch of salt
250g pears (just use the weight as a rough guideline)
100g organic rapeseed oil
2 eggs
60g pitted ready-to-eat dates
100g Stilton
100g walnut halves

Directions

1.  Pre-heat the oven to 200°C/fan oven 180°C.  Butter or line 13 muffins pan sections or set out 13 silicon muffin moulds on a baking sheet.

2.  Roughly chop the walnut halves.  Chop the dates and crumble the Stilton (don’t crumble it too finely – little chunks are good).  Set aside.

3.  Sift the flour, sugar, baking powder and salt into a large mixing bowl and mix together.

4.  Peel and core the pear and add to a clean bowl.  Mash roughly with a potato masher (make sure there are still some little rough chunks left).  Add the oil and eggs and gently beat together with a fork.

5.  Fold the pear mixture into the dry ingredients with a large metal spoon, until just combined (it’s fine if there’s still a little bit of flour visible).  Carefully fold the dates, Stilton and half of the walnuts into the mixture before spooning into the prepared muffin pans or moulds.  Sprinkle the remaining walnuts evenly over the tops of the muffins.

6.  Bake for 22-25 mins, until the muffins are golden and well risen.  The tops should spring back when lightly prodded.  Transfer to a wire rack to cool a little before eating.

Enjoy!

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