Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’
Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’

Sarah Gill

Celebrate 30 years of Barretstown at their special gala this September
Celebrate 30 years of Barretstown at their special gala this September

IMAGE

Garden accessories to blend your indoor and outdoor spaces this summer
Garden accessories to blend your indoor and outdoor spaces this summer

Megan Burns

This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25 million
This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25...

Sarah Finnan

This Howth home has been given a bright, airy refurb
This Howth home has been given a bright, airy refurb

Megan Burns

A seafront Skerries home has been given a luxe update with rich colours and hotel-inspired details
A seafront Skerries home has been given a luxe update with rich colours and hotel-inspired...

Megan Burns

A stylist’s guide to chic beach cover-ups
A stylist’s guide to chic beach cover-ups

Sinead Keenan

The IMAGE Father’s Day Gift Guide
The IMAGE Father’s Day Gift Guide

Holly O'Neill

Modern food and wellness expert Aisling Larkin on her life in food
Modern food and wellness expert Aisling Larkin on her life in food

Sarah Gill

Women in Sport: Para-cyclist Richael Timothy
Women in Sport: Para-cyclist Richael Timothy

Sarah Gill

Image / Editorial

Bake Off


By IMAGE
01st Dec 2013
Bake Off

Will de Korte had been into baking since a child, but it was only after he met his wife Joanne that he started to engage further with his knowledge and love of cooking. He put himself forward for The Great Irish Bake Off and won through to Finalist. He now blogs regurlarly about food and dining, as The Cook’s Belly. Here he shares one of his current favourite – the duffin – a mixture of a doughnut and a muffin.

Duffins?

400g self-raising flour

1/2tsp of salt

200g?caster sugar

1/2tsp baking powder

2 large eggs

1tsp vanilla extract?

100ml buttermilk

140g melted butter

12tsps raspberry jam?

Sugar topping

300g sugar

100g butter melted

Instructions

  1. Preheat the oven?200c/180c fan/gas mark 4.
  2. Grease and flour a 12 holed muffin tin.
  3. Sift the flour, salt, sugar and baking powder in to a large bowl.
  4. In a separate bowl, mix the buttermilk, eggs, and vanilla extract, give a quick whisk.
  5. Now make a well in the centre of the flour adding the buttermilk and melted butter.?
  6. Mix all in to a batter. Beware this batter is really thick which is great because it doesn’t allow the jam escape later on.
  7. In each muffin hole put about 1 dessertspoon of the batter, then pop 1 teaspoon jam in the middle and cover with more cake batter. Make sure no jam is visible.
  8. Bake for 20 mins, to test they are done lightly press on them and if they spring back they are done.
  9. Remove from the oven, allow 5 minute rest.
  10. Coat each duffin with butter and roll in caster sugar.

?Will de Korte @willdecortegibo