Thursday 19 January 2012

Anchor Butter is bringing back Elevenses !

The lovely folk at Anchor Butter are on a mission to resuscitate a wonderfully British forgotten pastime - Elevenses ! They explain : "Elevenses never really went anywhere, it's just been a little forgotten. We want to empower people who feel the need to have a nice little sit, with a cup of tea and a nibble at around 11 o' clock. The kids are at school, you've made countless packed lunches, the dog's been for a walk and before you start your day (as if it hasn't already been going for hours!) you need a bit of a recharge. Maybe put your feet up, give your mum a ring or check your Facebook page; it really doesn't matter just as long as it restores the calm in your head and heart. You might call us crazy, but we find that a buttered crumpet or slice of cake at this time of day is just what's needed. We want people to embrace this mid morning snack, in all its glory and we want you to join us!"

Well, how could we resist a plea like that ... especially when it includes crumpets and cake ! If you need inspiration, here are a few of the Madhouse favourite Elevenses treats.

Banana Bread Pudsey Cake
(for the full original blogpost, see here)

Ingredients :
8 tbsp (½ cup) butter
16 tbsp (1 cup) sugar
4 bananas, mashed
2 eggs
24 tbsp (1 ½ cups) flour
1 tsp baking soda (or sachet of raising agent - not needed if using self raising flour)
½ tsp salt (not needed if using salted butter)
½ tsp vanilla (not needed if using vanilla sugar)

In advance : Take butter out of fridge for a while so it’s easier to cream.

1) Preheat oven to 350°F/180. Grease and flour a 9x5x3 inch loaf pan.

2) In a large bowl, cream the butter and sugar together. Add the bananas and eggs. Combine well.

3) Stir in the flour, raising agent/baking soda and salt/vanilla if needed.

4) Pour into loaf tin and bake for about 60 minutes.

Variations :

Add a little rum and some raisins.

We make this at least once a month as it's a great way of using up bananas that are turning black in the fruit bowl faster than anyone's eating them !
But if you want a gorgeously sticky, gooey, fruity treat that the kids can help you make, you might prefer this one :
Toffee AppleMuffin
  (see the original full blogpost here)

Serves 4

3 apples, peeled, cored and thickly sliced
3/4 cup self-rising flour, plus 1 tablespoon
1/2 cup packed light brown sugar
1/4 cup superfine sugar
1/2 teaspoon ground allspice
1 egg, lightly beaten
1/2 cup plain yogurt
4 tablespoons butter, melted

1. Preheat oven to 425°F.

2. In a shallow, heatproof dish, toss the apples with the 1 tablespoon of flour and the brown sugar.

3. In a large bowl, mix the remaining flour with the superfine sugar and allspice. Add the egg, yogurt and butter and gently fold until the ingredients are just combined.

4. Spoon the mixture over the apples and bake in the preheated oven for 15-20 minutes, until just firm and golden.

5. Remove the muffins from the pan and let it cool slightly on a cooling rack before serving warm.

Light Fruit Loaf

(for the full original blogpost, see here)

Serves 12


300g soft unsalted butter, plus extra for greasing.
300g golden caster sugar.
4 eggs.
4 tsp orange blossom water.
Finely grated zest and juice of 2 medium oranges and 2 unwaxed lemons.
350g plain flour
200g glace cherries.
200g chopped mixed peel.
200g raisins.
200g golden sultanas.

To decorate

4 tbsp apricot jam, sieved.
2 tbsp water.
Large pieces of colourful glace fruits, such as candied orange, lime, melon, lemon and mango*.
75g glace cherries.
50g peeled pistachios.


1.Preheat the oven to 170°C/gas mark 3 and grease and double line a large terrine or loaf tin.

.2.Cream together the butter and sugar in a large bowl until light, pale and fluffy. Gradually beat in the eggs, one at a time, and mix gently until incorporated.

.3.Sieve the flour and fold this into the mixture, then add orange blossom water and the zest and juice of the lemons and oranges.

.4.Place all the dried fruits in a bowl and dust with a couple of tablespoons of plain flour. This will prevent the fruits from sinking in the cake as it cooks. Finally fold the fruits into the creamed mixture using a spatula or large metal spoon.

.5.Spoon the mixture into the prepared tin and bake in the preheated oven for 30 minutes. After 30 minutes, reduce the oven temperature to 150°C/gas mark 2 and bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool for 15 minutes before removing from the tin, removing the paper and allowing to cool completely.

.6.To decorate, gently warm the jam with the water until reduced slightly. Cut the glace fruits into strips and arrange on top of the loaf cake, arranging cherries and pistachios in between the strips of fruit to add a splash of colour. Finish by gently brushing the apricot glaze over the top of the fruits.


But if you don't have the time or energy to get cooking, a lovely thick slice of toast slathered with butter and jam always hits the spot too !

Join the movement, grab yourself a few minutes of me-time and embrace Elevenses ! 
for more information :

Other blogposts you may be interested in :

Book review : Leon : Baking & Puddings (Book 3) – Claire Ptak & Henry Dimbleby
Recipe Book Review : Brownies, Bars & Goodies Galore – Jo McAuley
Book review : Five Minute Bread - Jeff Hetzberg & Zoe Fran├žois

1 comment:

  1. they all great - like the look of the toffee apple muffin!


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