Narrative Transport. The official Michael Pryor website.
  • Recipes
  • March26th

    I’ve made this recipe for twenty years. It’s tried and true and tasty.

    Ingredients

    hot cross buns small750g good bread flour. Ordinary plain flour will do at a pinch.

    2 cups sultanas and currants in whatever proportions you prefer.

    100g butter, softened.

    1 egg yolk.

    2 teaspoons ground cinnamon.

    1 teaspoon ground cloves.

    1 teaspoon ground nutmeg.

    1 teaspoon ground allspice.

    100g brown sugar.

    Pinch salt.

    2 sachets dried yeast.

    2 cups of warm (not too warm) water. Read More | Comments

  • July17th

    I’ve had so many requests for the recipe for this one, I thought I’d put it up here.

    Ingredients:

    250g dark chocolate

    250g unsalted butter

    6 eggs, separated

    ½ cup caster sugar

    3 tablespoons plain flour, sifted

    ¼ cup almond meal

    1 tablespoon mandarin zest

     

    Preheat oven to 190 deg. Melt chocolate and butter in heatproof bowl over saucepan of simmering water or microwve. Stir until just melted. Remove from heat and set aside.

    Lightly mix egg yolks and sugar. Gradually add melted chocolate to egg mixture, stirring constantly. Using a large metal spoon, fold through the flour, almond meal and zest.

    Whisk egg white until stiff peaks form. Using large metal spoon, fold half egg whites through the batter until barely combined. Repeat with remaining whites.

    Pour into 23cm greased springform cake tin and bake for 35 mins. Don’t worry if cake seems to be wet in the centre: it will firm up a little on cooling.

    Remove from oven and leave to cool completely in tin. Transfer to a serving platter and dust with cocoa. Serve with mandarin slices and lightly whipped cream.