Some cosy spring recipes to bring warmth and comfort to you during this time of transition.

Spring is most definitely in the air, buds are starting to come through the soil , ready to erupt into fresh blooms in the summer, teasing us with a little peek of what’s to come. The weather however is playing a game with us here in the UK. One moment its sunny and warm enticing us outside with jobs to do and places to go; and the next moment you have to put your thermals back on and brace yourself for the chill, mother nature telling you to stay indoors and don’t venture forth into the garden just yet. So fresh life is still awaiting us, giving us a gentle nudge towards action and to awaken ourselves ready for the warm summer sun and the hopes of more exciting days.

For now though, some home comforts are still beckoning and there is nothing quite like some home baked treats to warm us up on a those chilly spring days.

Here are a collection of some of the things I like to bake from time to time. Those who know me know this is quite infrequent , but these are tried, tested and meet the yumminess and comfort food grading required to entice me into the kitchen.

Christmas Buns

Now despite the name- these Christmas Buns are not just for Christmas, they are like hyped up cinnamon buns, more gooey and the perfect and easy treat when you just need a quick sugar rush- perfect matched with a hot chocolate or a warm cup of tea , to peel and share with friends over coffee or to take on a walk for a quick snack.

From Paul Hollywood’s How to Bake

300ml full fat milk

40g unsalted butter

500g strong white bread flour plus extra for dusting

10g fine salt

10g instant yeast

1 medium egg, lightly beaten

For the filling:

25g unsalted butter- melted

75g soft brown sugar

2 tsp ground cinnamon

100g dried cranberries - you could swap these for raisins sultanas etc if you prefer

100g ready to eat dried apricots chopped - you could swap these for raisins sultanas etc if you prefer

For the glaze- 75g apricot jam ( I use raspberry)

For the icing

100g icing sugar

Grated zest of 1/2lemon

1 tbs water

1 Warm the milk and butter in a saucepan until the butter melts and mixture is lukewarm

2 Tip the flour into a large mixing bowl adding the salt to one side and the yeast to the other. Add the milk mixture and the egg and stir together ( Pauls says with your hands, but I use a spoon- sorry Paul)

3 Tip the dough onto a generously floured work surface and begin to knead for 5- 10 mins. It should end up with a soft smooth skin

4 Once silky- place in an oiled large bowl- cover and leave to rise until doubled in size- I put mine in the airing cupboard- at least 1 hour if not longer

5 Line a deep sided baking tray with baking parchment

6 Tip the dough out onto a floured surface again , and roll it out to a rectangle about 5mm thick- with the longest edge closest to you. Brush the surface with melted butter , sprinkle the brown sugar, cinnamon and the dried fruits.

7 Roll it into a tight cylinder and cut into 9 slices placing them cut side up into the baking sheet leaving some space between each one

8 Cover again and leave to rise for 30 minutes while you pre heat the oven to 190degress C.

9 Bake for 20 minutes and check them , they may need another 5 but ive found 20 keeps them gooey

10Warm the jam and brush over to glaze

11 When they are cooled mix the ingredients for the icing and trickle it over the top of the buns.

And enjoy with a cup of tea and a cosy book.

Victoria sponge Mug cake

For the laziest but most gooey comfort food- try a Mug cake, made in a single mug in the microwave, minimum mess, minimum time to get that comfort food just when you need it.

2 tablespoons soft butter- I use stork and it works well too

1 medium egg

2 tablespoons semi skimmed milk

1 tsp vanilla or almond extract

3 tablespoons caster sugar

4 tablespoons self-raising flour

Pinch of salt

Place the butter in a 350ml mug and microwave for 10-20 seconds until melted

Add the egg, milk and essence to the mug and bet in with a fork until combined.

Add the sugar, flour and salt and beat again until smooth

Cook in the microwave for no more than1 minute 25 secs depending on the type of microwave and leave to cool.

Spoon over some jam of your choice for extra comfort.

Bacon Pudding

The last recipe this month is a family favourite. Something you can make really easily in the slow cooker for a hearty family meal in the evening. Its not at all healthy but then none of these recipes are that- they are for joy and comfort. Pair it with some home made roasties and some steamed vegetables ( well we best make a little effort for good nutrition after all) and it makes an easy and delicious family meal.

Pair it with some Worcestershire sauce and gravy ( a must in my mums book)

It can also be done vegan by swapping the bacon for a vegan alternative – it works just as well.

8 oz plain flour

4 oz vegetable suet

1 onion ( I use a red one) chopped to your desired thickness

Salt and pepper

As much chopped bacon lardons as you want

Enough water to mix it so it is all combined- not overly wet.

Mix all the ingredients together in a bowl and pack it firmly into your pudding bowl with the lid closed tight.

Set the pudding bowl in your slow cooker with boiled water around it- on high for 20 minutes then turn down to medium or low for approx. 5 hours.

Enjoy with friends or family as a great replacement for a roast dinner when you don’t have the time.

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