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Paul Hollywood’s Barm Cakes. Gather your ingredients together, you will need strong white bread flour, salt, yeast, caster sugar, butter and water. I use lighter anchor spreadable butter and it seems to work fine whilst slightly reducing the fat and calorie values for a roll!
Quite obvious when you think about it, the bread will rise in the oven, so there still needs to be some elasticity in the gluten when it goes in! 10 minutes later (having confiscated the squeaky yellow toy), we have a lovely batch of Barm Cakes, ready to cool and freeze or eat whilst still warm with a nice dollop of butter.
10 minutes later (having confiscated the squeaky yellow toy), we have a lovely batch of Barm Cakes, ready to cool and freeze or eat whilst still warm with a nice dollop of butter. YUM! Nutritional info per roll (based on My Fitness Pal) – Kcals: 166, Protein:6g, Carbs: 32g, Fat:2g
Beat 1 egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up. Finally, gently stir in the molasses, whiskey, nutmeg, and lemon juice to the cake mixture using a spoon or spatula. Drain the dried fruits of the tea and add the ground almonds.
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