Devon Flat Baps Recipes

Steps:

• Put the flour in a large bowl. Add the butter and rub in with the fingertips until the mixtre resembles fine breadcrumbs. Stir in the salt and yeast, and make a well in the middle. Mix the water, milk and honey together, adn add to the flour until a soft, quite sticky, dough is formed.
• Knead the dough on a lightly floured surface until smooth and elastic. Shape inot a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size.
• Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until the dough is smooth and elastic.
• Lightly oil 2 baking trays. divide the dough into 16 even sized pieces. Knead and roll into rounds and place well apart on the baking trays. With the heel of your hand, flatten each round so that it measures 7 cm (3 in) across.
• Cover loosley with oiled cling flim and leave to rise in a warm place for about 30 minutes or until the dough has doubled in size.
• Lightly flour the baps and bake in a preheated oven at 200 C for 15-20 minutes until golden.

Steps:

• You will need a deep, round, 8 inch cake tin.
• Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
• Pre-heat the oven to 325.
• Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
• Stir in the chopped pecan nuts.
• Spoon the mixture into the prepared cake tin and level the surface.
• Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
• Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
• Whip the cream until it just holds its shape and then fold in the maple syrup.
• Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
• Decorate the top with the shredded orange zest.
• Store in the refrigerator.

Steps:

• Heat oil and brown the pork in batches. Lift out with a slotted spoon and put to one side.
• Add the onion, garlic, ginger and spices to the pan and fry gently until the onion is softened.
• Return the meat to the pan, add the tomatoes, creamed coconut and chicken broth/water.
• Cover the pan and simmer gently for 45 minutes, checking occasionally and adding more chicken broth/water if required. Season with salt and pepper to taste.
• Options: Can substitute creamed coconut for 1/2 cup coconut cream. I like to reduce the meat to 1 lb and add some red lentils with the broth. I serve this with brown rice, green beans and salad. Freezes well.

Steps:

• Lightly dust two cooking sheets and set aside.
• In a small or medium bowl combine the yeast, sugar and 2 T flour.
• Gradually blend in the warm milk until smooth.
• Cover with plastic wrap and let stand for 10 minutes or until foamy.
• Sift together the remaining flour and salt in a large bowl.
• Make a well.
• Mix to a soft dough.
• Turn out onto a lightly floured board and kneed for 3-4 minutes.
• Shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
• Place in a warm place and let rise for 1 hour.
• Preheat oven to 425 degrees.
• Turn dough out onto a lightly floured board and knead again for 2 minutes.
• Divide into 12 pieces.
• Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
• When all baps are rolled out cover and let rise for 15 minutes.
• Make an indent in center of each oval with your finger.
• Bake for 25-30 minutes until well browned and cooked through.
• Cool slightly and serve or save for sandwich rolls.

Steps:

• Pre-heat oven to 220°C/ 425°F/ Gas 7.
• Mix the flour and sugar together, and then stir in the cream, egg and enough milk to make stiff dough (If the dough feels at all sticky, cover and place in the refrigerator to firm up.) Roll the dough out on a lightly floured surface until about one-third inch thick, and then cut into 3-inch rounds using a cutter.
• Put onto greased baking sheets and bake for 8-10 minutes until a light golden brown.
• Carefully transfer to wire racks to cool.
• Store in a cookie tin or an airtight container at room temperature.