During the course of the month I’ve tried to keep a steady mix of sweet and savoury recipes and for the penultimate I’m sharing a bake that has elements of both. It’s a cinnamon and raisin jumble loaf, sweet raisin filled dough with a swirl of cinnamon and brown sugar running through it. The finished loaf is not unlike a pile of your favourite Danish pastries and it’s ideal to tear and share with friends, particularly if accompanied by a pot of good coffee.
The recipe that I shared yesterday initiated with Mary Berry and todays is via Paul Hollywood. The series may be finished for this year but I’m keeping the Great British Bake Off fires burning. If you’ve been with my blog for a while you’ll know that I posted weekly during the recent series and tried to feature a bake each week to fit in with the relevant theme. I got quite a few responses to those posts and enjoyed trying to explain some of the baking peculiarities that people outside of the UK were picking up on. What’s the difference between a sponge and a cake or whats the difference between cookies and biscuits were two of the more common ones. A lot of this stemmed from US TV stations showing the Bake Off and I love that fact that what seems to be such a quintessentially British show is being watched far and wide
As this is one of the more involved recipes that I’ve shared during the advent calendar I thought it better to give you a link to Paul’s original rather than me try and paraphrase it.
Cinnamon and Raisin Jumble Loaf
The only thing that I do differently from the recipe when I bake is use a round cake tin rather tan the loaf tin that Paul does. I find that this piles the pieces of the loaf in even more of a jumble fashion. Not only does it look good but it makes the tear and share element easier.
If you do have a go at making this don’t worry if it looks slightly over baked on top. It just means that there will be some crunchy pieces pieces to contrast with the soft and gooey ones in the middle.
David in the kitchen. 