Bake Up! Muffin – Full English Breakfast Muffin with HP sauce in all inclusive ‘Grab&Go!’ style


It’s just a brown liquid made up of spices and vinegar, yet Brits cannot get enough. HP sauce is a staple on most tables in homes and greasy spoons from Manchester to Malaga, and the iconic illustration of Big Ben and the Houses of Parliament makes it instantly recognisable. More than 100 years old, HP goes hand in hand with two other iconic food stuffs, the full English breakfast and fish and chips. Meeting all new flavours when coming to the UK I was thinking how to create a modern, healthy and practical version of these world famous classics, based on the full English breakfast, so it would rock!. My Bake Up! Muffin is a playful take on the very serious, classic tastes that allows today’s busy kitchen-fairies to pack every important factor into a breakfast dish: classic but modern, healthy still tasty, impressive yet simple. Its real brilliance lays in the combination of the comforting familiarity of the muffin with exciting surprise of the packed in flavours that will make you Wake up! The featured version of these muffins were cooked on a griddle pan, however, it can also be baked in an oven free-shaped or in muffin tins.


180 ml milk
30 ml water
2 tsp dried yeast
1 tsp sugar
About 50 g HP sauce, depending on the individual taste (when more added it might need some additional flour)
1 tsp salt
350g plain flour
50 g kamut flour
50 whole wheat flour
30g lard
30 g butter
Filling: eggs, tomatoes, mushrooms, bacon, sausages, and beans.
Put the milk and water into a saucepan and heat gently until just warm enough for you to dip your finger in comfortably. Put the warmed milk into a small jug, add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a lightly bubbling top. Sift the flour into a roomy baking bowl, add the salt and stir. Make a well in the centre of the flour and pour the yeast and milk mixture in. Mix all the ingredients together (including the filling of your “English Breakfast choice”) until a soft, non-sticky dough is formed; if the dough feels dry a little add more water a drop at a time, too wet add a little more flour. Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Put the dough back into the baking bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient. Once risen, tip the dough back onto the floured surface and roll out to ½ inch/1cm thick. Cut into 3 inch/7.5cm rounds, roll them in polenta. The dough may start to puff up again but simply roll it back to ½ inch. Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place. Grease a heavy-based frying pan or griddle with a little lard, heat until hot but not burning. Add a few muffins, lower the heat and cook for 7 minutes on each side. Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.



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