Tiger Fairy Cakes
To celebrate the launch of our Jacksons Tiger Bloomer, Bread Board ambassador Lunch Box Mama created the cutest stripey tiger buns for us! They look so effective and arere super simple to make. Make alone for the best chance of tiger stripes through the cakes, or get the little ones involved for extra joy (and mess) and they’ll still look perfectly tiger-ish! Preheat the oven to 180°C (160 fan) and pop your paper cases in a fairy cake tin. Add margarine and sugar to a mixing bowl and cream together until pale. Crack in the eggs, one at a time, mixing between each. Gently fold in the flour until just mixed (you don’t want to over mix). Get two smaller bowls (cereal bowls / kids bowls are perfect) and split the mixture between the two. You’re going to turn one bowlful into orange cake mix, and the other into chocolate. To one bowl add your vanilla extract and a squirt of orange food colouring (or a big squirt of yellow and a drop of red) and mix. You’re aiming for a light-mid shade of orange as it will get more intense as it bakes. Add more food colouring if needed, then once you’re happy, set aside. In the other bowl sieve in your cocoa powder and mix. Add your milk to loosen the mixture. Now to get your tiger vibes on! Either let your little one slop a teaspoon of orange, then chocolate mixture, into the cases alternatively. Leave it like that or you can then use the back of a teaspoon or a skewer to slightly swirl the mix (but don’t over mix back to one colour!).OR Add a teaspoon of one colouring to the bottom of one case. With a second spoon add a little of the opposite colour right on top of the first, and tap the spoon down into the centre a few times (pushing the second colour inside the first a little). Repeat with the first colour, and then the second again (using smaller spoonfuls for dollops three and four). Don’t worry if it looks rather messy, the insides will be lovely and marbled! Once you’ve added all your mixture to your cases, bake in the oven for 8-10 minutes until baked through – test by inserting a skewer (or cocktail stick) in the top and checking it comes out clean (or with crumbs attached, rather than sloppy cake mix!) After a few minutes transfer the cakes to a cooling rack until temptation gets the better of you, then enjoy! 100g margarine (or softened butter, not melted) 100g sugar (caster if you have it, granulated works fine too!) 2 eggs 100g self-raising flour a few drops of vanilla extract Orange food colouring (or yellow and red) 1tbsp cocoa powder 1tbsp milk
Halloumi, avocado & egg toast
Create this tasty toast topper for the perfect weekend brunch. Slice your halloumi into long rectangle chunks and place under the grill. Leave this to cook for 5-6 minutes before starting your eggs. Then, boil the kettle and gently poach your eggs in a pan for 4 minutes. Pop your bloomer slices in to the toaster. Whilst your waiting, smash your avocado in a bowl with a fork and season with a pinch of salt, chili flakes and a drizzle of lemon juice. Next, top your toasted slices with the smashed avocado, followed by your grilled halloumi and then the poached egg. Add extra chili flakes and pepper to taste. 2 slices of Super-seeded brown bloomer 1 Avocado 2 medium eggs Halloumi Chili flakes Salt Lemon juice
Leftover bread pancakes
• Cut your slices of bloomer into small cubes and blend them until you get small crumbs. • Next add the milk and blend into a wet mixture. • Then crack in the eggs, add the baking powder and the caster sugar. • Blend until you end up with a lump free, thick pancake batter. • Next drop a small dash of oil in to a frying pan and place over a medium heat. • Pour in your batter mix and fry the pancake on both sides until golden brown *extra points for a double flip* • Serve with your favourite tasty topping! We’ve gone for raspberries, blueberries and almond flakes with a drizzle of honey. 3 to 4 slices of white or seeded white bloomer 200 ml milk 3 tbsp caster sugar 1 tsp baking powder 2 eggs
Sticky Toffee Bread Pudding
Our indulgent sticky toffee bread & butter pudding recipe is a must try as we head in to the colder months. Combining soft white bloomer with gooey sticky toffee sauce was bound to be a winner! In a bowl, add the dates and orange juice and leave to soak. In a separate mixing bowl, whisk the eggs, egg yolk and brown sugar until creamy. Next, pour the milk, cream, vanilla and treacle in to a saucepan and leave over a medium heat. Bring to a boil, then remove from the heat and pour over your eggy mixture. Stir this until smooth and set aside. Butter both sides of the white bloomer slices and then spread one side of each slice with the chocolate spread. Cut each slice horizontally in half and stack each slice on its side in a deep and greased ovenproof dish. Pour your custard mix over the bread and leave to soak for 25-30 minutes. Whilst waiting, drain the dates from the orange juice and heat the oven to 170 degrees. Scatter the dates over the custard bread and bake for 35-40 minutes, until the custard has set and the top is golden brown. Once baked, leave for 5 minutes before serving with pouring cream, more custard or chocolate sauce. Tuck in! 1 Jackson's white champion bloomer 130g of butter 300ml of milk 2 large eggs 6 egg yolks 4 tbsp light brown sugar 475ml orange juice 1 tsp vanilla bean paste 300ml double cream 300g medjool dates, pitted 60ml black treacle 200g hazelnut chocolate spread Custard or single cream to serve
Apple & Almond Butter Toast
Fried apple and almond butter toast is the perfect breakfast for those cold mornings. Simply fry diced apples in coconut oil and sprinkle with cinnamon and cardamom. Then, spread a thick layer of almond butter on super-seeded brown bloomer toast and top with the apples and a drizzle of maple syrup. 2 slices of Jackson's super-seeded brown bloomer Apples Almond or peanut butter Cinnamon Cardamom Coconut oil Maple syrup Apples Fruit Toast
Mushroom & Prosciutto Toast
Try this loaded mushroom & prosciutto toast recipe on our malted brown bloomer – the ultimate comfort dish and super quick and easy to make. Heat a large frying pan with the olive oil and fry the prosciutto until golden brown and crisp (roughly 2 mins on each side) Meanwhile, toast your slices of brown bloomer Cut your cooked prosciutto into smaller pieces and set aside on some kitchen paper Next, add the butter to the pan and throw in the mushrooms (cook for 2mins) Then add in the garlic and creme fraiche and cook for a further 4-5 mins Pile up your toast slices with the mushrooms and prosciutto and top with a sprinkle of parsley. 2 slices of Jackson's brown bloomer 350g mixed mushrooms 4 slices prosciutto 4 tbsp crème fraîche Fresh parsley leaves 1 crushed garlic clove 1 tsp butter Dash of olive oil Brunch Mushrooms Toast
Goats Cheese Toast with Walnuts
Preheat the oven to 190°C. Arrange the slices of bloomer on a baking sheet and spread on the goats cheese. Sprinkle on top the walnuts and bake until the cheese is warm (5 minutes). Transfer the slices to a plate and add a sprinkle of salt and pepper. Drizzle each slice with honey and add the thyme leaves. 4 slices of brown bloomer 90g goat's cheese 30g walnuts Honey Fresh thyme leaves Sea salt Freshly cracked black pepper Goat's Cheese Honey Toast
Pizza Crusts
From our recent poll on Twitter we saw that sadly 20% of you are throwing away the ‘crust’ end of the loaf! Why not try this simple bread pizza recipe using the bloomer crust which tastes delicious on any of our varieties. Spread the tomato sauce on one side on the crust and add the mozzarella cheese, chopped cherry tomato slices and basil. Top with your favourite pizza toppings such as pepperoni, olives and peppers and bake for ten minutes in the oven (200 C). 2-3 bloomer crust ends 1/4 cup of tomato sauce for the paste 1/2 cup of mozzarella 1/2 cup of chopped cherry tomatoes Handful of fresh basil leaves Crusts Pizza Quick Snacks
Cranberry Eggnog French Toast Casserole
Grease a large baking dish Melt the butter in a saucepan over a medium heat and stir in the brown sugar and a dash of maple syrup. Remove from the heat and pour into your baking dish. Next, cut your bloomer slices in half and arrange the bread over the brown sugar mixture. Sprinkle the cranberries over the bloomer slices. In a bowl, whisk the eggs, eggnog, cinnamon, vanilla extract and nutmeg. Evenly pour your custard mixture over the bread, gently pressing down on the bread. Bake in the oven at 190 degrees for 30-40 minutes. Once baked, dust on powdered sugar, top with the pecans and pour over the remaining maple sryup. 1 Jackson's White Champion Bloomer 6 large eggs Dollop of butter Maple Syrup 1 tsp cinnamon 1 tsp nutmeg 1 tsp vanilla extract 2 cups of eggnog 1 cup of fresh cranberries 1 cup of pecans 1 cup of brown sugar White sugar for dusting Christmas Cranberries Fruit
