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Wood Fired Cinnamon and Raisin Rolls

edited-cinnamon No one likes throwing away food so, save any leftover pizza dough to make these simple and delicious rolls. You can pop these in the oven ‘post pizza feast’ and they’ll be ready to eat by the time you’re craving something sweet! Don’t feel limited by fillings- Nutella and banana, blackberries and maple syrup- anything really. After all, you were going to throw that dough away anyway.

You’ll Need

  • Left over pizza dough
  • 100g ground cinnamon
  • 100g caster sugar
  • 50g raisins
  • 4 tbsp melted butter

Method
If you’re not creating these rolls after a wood fired pizza party, you’ll need to get your oven up to optimum temperature and allow to cool to around 180-200°C.

Next, scatter your kitchen surface with flour and icing sugar and roll out your left over dough into a 30cm x 15cm rectangle. Then, brush with your melted butter.

Sprinkle over your sugar, cinnamon and raisins (or whatever fillings you’ve gone with) and carefully roll up your dough like a swiss roll.

Once rolled up, cut into 3-4cm slices and stand them up on a greaseproof lined, high heat tray.

Then, put in your wood fired oven and cook for around 12 minutes. Your cinnamon rolls should have a golden brown colour to them.

Serve warm with some ice cream for the perfect dessert.

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Sticky Apple and Ginger Pecan Loaf

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A slice of this and a cup of tea and you won’t want to do much else with your day! This rich and sticky loaf is perfect for those chilly afternoons.

Ingredients

  • 150g Butter
  • 150g Soft Brown Sugar
  • 150g Golden Syrup
  • 300ml Milk
  • 250g Plain Flour
  • 1 Tsp Ground Cinnamon
  • 1 ½ Tsp Baking Powder
  • 2 Eggs, beaten
  • 75g Pecans, roughly chopped
  • 3 Pieces of Stem Ginger, roughly chopped
  • 1 Tsp Stem Ginger Syrup
  • 3 Apples, peeled, cored, and chopped

Method

Fire up your wood fired oven to optimum temperature, then allow to cool to around 180°c, the perfect baking temperature.

Next put the butter, sugar and golden syrup in a pan and melt in the oven as it is coming down to temperature. Remove from the heat, add the milk, and leave to cool slightly.

Put the flour, cinnamon and baking powder in a mixer, and add the slightly cooled syrup mix.

Next, gradually add the eggs. Once the eggs are fully incorporated add all the other ingredients.

The mixture will seem pretty wet- but that’s a good thing! Pour the mixture into a greaseproof lined loaf tin and bake in your wood fired oven for 45-55 minutes.

To check the loaf is cooked, pierce the centre with a wooden skewer or knife- if it comes out clean, it’s ready!

img_4222If you want to find out more information about our residential oven range and other products please click here!

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Wood Fired Cinnamon Apples

use-2English apples are some of the tastiest produce you can find at this time of year, so make the most of it and give our wood fired cinnamon apples a go!

You’ll Need

  • 6 apples
  • 6 tbsp soft brown sugar
  • 2 tbsp ground cinnamon
  • 2 tsp raisins
  • 1 tsp stem ginger syrup
  • 4 tsp mixed nuts
  • 6 tbsp melted unsalted butter
  • Apple juice

Method
To start, fire up your wood fired oven to its optimum temperature and allow to cool until it reaches 200°C. Or, you can use the residual heat in your wood fired oven after a pizza session.

Next, put your sugar, ground cinnamon, raisins, nuts and ginger syrup into a bowl and mix together.

Then, remove the tops and the cores of your apples leaving the bottoms intact and a roughly 1 inch gap in the centre.

Fill your apples with the fruit and nut mix and add 1 tbsp of melted butter into each one.

Place your apples in a deep dish, and pour in enough apple juice to cover the bottom of the dish and place some tin foil over the top.

Bake in your wood fired oven for 15 minutes then remove and baste the apples. Re cover with the foil, and cook for a further 15 minutes.

Check the apples are cooked (you don’t want them too mushy) by squeezing or piercing with a knife. Serve warm with some vanilla ice cream- delicious.

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Wood Fired Cookie Skillet

Cookies are always a hit in most households and this wood fired cookie skillet recipe certainly won’t disappoint. It’s cut into triangular slices so is perfect as a pizza party dessert.

You’ll Needdeep-dish-cookies-5

  • 240g butter
  • 225g granulated sugar
  • 85g dark, soft brown sugar
  • 2tsp vanilla extract
  • 2tbsp maple syrup
  • 2 eggs
  • 385g plain flour
  • 1tsp baking soda
  • ½tsp salt
  • 170g dark chocolate chunks
  • 85g milk chocolate chips
  • 85g caramel pieces
  • 3tbsp whipping cream
  • Good pinch of sea salt

Method
To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 160°C. Soften 130g of your butter gently in a microwave for around 30 seconds and then soften the remaining 110g.

Next, using an electric whisk, beat your butter and sugar together until combined. Add your vanilla extract and maple syrup and whisk again until smooth. Then, beat in your eggs one at a time.

Now it’s time to add your flour, baking soda and salt. Mix together until a smooth dough forms and is dry to the touch. You may need to add in a few more tablespoons of flour to ensure the mixture isn’t too sticky. Stir in your dark chocolate chunks and milk chocolate chips.

In a separate bowl, melt the caramel pieces and cream in the microwave for around 2 minutes. Stir with a spoon to ensure it’s melted and smooth.

Then, line a 9” cast iron skillet with baking paper and firmly press half your dough into it. Now, pour your caramel and cream mixture over the dough and smooth with the back of a spoon. Cover the remaining dough and place in your wood fired oven for 15-20 minutes until golden brown. Remove from your oven and sprinkle with a pinch of sea salt. Allow to cool and cut your cookie into sharing slices.

For a truly delicious dessert, serve slightly warm with a cold glass of milk.

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Wood Fired Almond Butter Blondies

Our delicious almond butter blondies are perfect as an afternoon treat. Even better they are gluten free and you wouldn’t even know it because they taste so good! 

You’ll Need

  • 80ml softened coconut oil
  • 195g almond butter
  • 2 eggs
  • 185ml maple syrup
  • 240g ground almonds
  • 1tsp baking powder
  • 75g dark chocolate chips

Method
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 160-180°C.

Next, cream together your coconut oil and almond butter until combined and smooth.

Then, add your maple syrup and eggs and beat until fully mixed. Now it’s time to add your ground almonds and baking powder.

Fold in your chocolate chips and transfer the mixture to a high heat baking dish and spread evenly. Place in your wood fired oven to bake for 15-20 minutes until the top is nice and golden but still gooey on the inside. They may feel slightly too runny but don’t worry they will set a little more as they cool down.

Once fully cooled, slice your blondies into squares and serve! If you want to really indulge why not heat it up a little and enjoy some ice cream on the side? Delicious!

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Wood Fired Summer Fruits Flapjack

Our summer flapjack recipe is a great snack to bake in the leftover residual heat in your wood fired oven. The soft summer fruits and the oats make this treat sweet and crunchy- the perfect accompaniment with an afternoon cuppa!Summer-flapjacks-2

You’ll Need

  • 150g fresh blackcurrants
  • 150g fresh blackberries
  • 150g fresh raspberries
  • 150g fresh strawberries
  • 4tbsp golden syrup
  • 250g unsalted butter
  • 500g rolled oats
  • 100g light brown muscovado sugar

Method
Firstly, fire up your wood fired oven until it reaches optimum temperature and allow to cool to a baking temperature of around 160-180°C.

Then, line a high heat baking tray with greaseproof paper. Hull the strawberries, blackberries and blackcurrants.

Next, put your fruit into a large saucepan and put over a low heat for around 5 minutes until the fruit is soft. Make sure you stir occasionally to prevent the fruit burning. Then, drain off the excess liquid and mash the fruit until it resembles a fruity jam.

Take another large pan and place in the butter, sugar and golden syrup and cook over a low heat until the butter has melted. Remove from heat and add in your oats.

Place half of the oat mixture into your baking tray and push down firmly to so it sticks together. Evenly, spread the fruit on top of the oat mixture. Then, add the remaining oats and push down firmly again.

Finally, place in your wood fired oven for 15-20 minutes or until the flapjacks are golden. Remove from your oven and allow to cool completely. Cut into squares and enjoy!

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Wood Fired Brazilian Fan

This classic Brazilian dessert tastes even better when baked in a wood fired oven. It’s creamy, authentic flavours are sure to be a hit with the whole family.Brazilian-Flan-6-683x1024

You’ll Need

  • 200g sugar
  • 75ml water
  • 2 x 397g cans sweet condensed milk
  • 800ml whole milk
  • 4 eggs
  • 1tbsp vanilla extract

Method
To begin, fire up your wood fired oven to optimum temperature and allow to cool until it reaches 160°C.

Secondly, in a saucepan, melt the sugar over a medium to high heat. It should take around 10 minutes to melt and once it’s golden brown you can add your water. Let it cook, stirring lightly, until it has thickened up.

Next, pour the caramel into a high-heat 10” angel food pan and swirl so the caramel coats the bottom and sides. Leave for a few minutes until hard, which will also mean that it doesn’t mix in with the flan.

Then, add the condensed milk, whole milk, eggs and vanilla extract to either a food processor or a blender and mix together. Pour the flan mixture into your angel food pan and cover with foil.

Fill a high-heat roasting dish half way with water and place your angel food pan in to create a Bain Marie. Then, transfer to your wood fired oven and cook for 80-90 minutes until the top is golden but it still has a little wiggle. You can also test if it’s cooked by inserting a cake skewer- it should come out clean when ready.

Finally, remove your Brazilian flan from your wood fired oven and leave to cool, then put it in your fridge overnight. To remove, run a knife along the sides, hold a plate over the top and simply flip.

When serving, make sure to spoon some extra caramel on top!

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Wood Fired Green Tea and Raspberry Loaf

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Our wood fired green tea and raspberry load is the ideal after dinner treat to cook in the leftover residual heat. The matcha green tea powder gives the loaf a lovely aromatic flavour and the raspberries add a delicious sweetness.

You’ll Need

  • 200g plain flour
  • 5tbsp matcha green tea powder
  • 2tsp baking powder
  • 170g caster sugar
  • 170g unsalted butter, softened
  • 4 medium eggs, room temperature
  • 60g fresh raspberries

Method
Fire up your wood fired oven to it’s optimum temperature and allow time for it to cool to 160-180°C. Whilst your oven is cooling, line a high heat, 2lb loaf tin with baking paper, leaving some extra overhanging all the edges to make the loaf easier to remove later. Pop to one side while you mix your ingredients.

Stir together the flour, matcha powder and baking powder in a large bowl. Next, add the sugar, butter and eggs and mix until smooth.

Finally, carefully fold in the raspberries, then pour the batter into the prepared tin.

Now you can put your loaf into your wood fired oven, place the door in place and bake for 40-50 minutes or until a knife comes out clean.  Once cooked, remove from your oven and allow to cool before slicing. To serve, add a big dollop of crème fraîche. Now all that’s left is to enjoy!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Banana Nut Muffins

banana muffins

Wood fired banana muffins are sure to be a hit with your guests. Not only are they delicious but they are also really easy to make. You can even bake them using the residual heat in your oven after a pizza session!

You’ll Need

  • 75g melted butter
  • 250g self-raising flour
  • 1tsp baking powder
  • 1/2tsp ground cinnamon
  • 1/2tsp ground nutmeg
  • 115g caster sugar
  • 3 large, ripe bananas, mashed
  • 2 medium eggs
  • 125ml milk

Method

Firstly, you will need to heat up your oven to it’s optimum temperature and allow time for it to cool to roughly 180-200°c.

Whilst you are waiting for your oven to cool, melt the butter and mash up your bananas.  Next sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg in a large bowl. Add in your caster sugar and stir through.

In a second bowl, beat together the eggs, melted butter and milk. Add in your mashed bananas and stir.

Next make a well in the center of the dry ingredients, pour in the egg mixture and stir with a fork until a lumpy paste forms.

In a high heat muffin tray, grease the moulds and spoon in the mixture. Next place them into your wood fired oven and leave to bake for 20-25 minutes. Once your muffins are ready, allow them to rest until cool.

Serve with a slice of fresh banana and a dollop of crème fraîche. Delicious!

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.

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Wood Fired Classic Carrot Cake

Nothing beats a carrot cake- especially when it has been baked in a wood fired oven. This one is especially delicious as it includes walnuts, which give it an added crunch and some cinnamon to spice things up!

You’ll Need16b88f8cc1fb5f706ba126e5e47ee900

  • 450ml vegetable oil
  • 400g plain flour
  • 2tsp bicarbonate of soda
  • 550g sugar
  • 5 eggs
  • ½tsp salt
  • 2½tsp ground cinnamon
  • 525g carrots (Grated)
  • 150g shelled walnuts (Chopped)
  • 1 greased cake tin

For the icing

  • 200g cream cheese
  • 150g caster sugar
  • 100g butter (softened)
  • Rind of 1 lemon for garnish

Method

Firstly get those wood fired ovens fired up to their optimum temperature and allow some time for your oven to cool to lower baking temperatures- roughly 160°c-180°c.

Next, combine all of the ingredients excluding the walnuts and carrots. Once the mixture is smooth add in your carrots and walnuts then mix until all the ingredients are evenly dispersed.

Now spoon in the mix into the cake tin and bake for roughly an hour, or until a skewer comes out clean. When ready, remove from your wood fired oven and leave to cool for 15 minutes. Whilst you are waiting for your cake to cool you can get started on the icing.

In a bowl beat together the caster sugar, butter and cream cheese until it is light and fluffy. Generously spread over the top of your cake and leave to set. Finally, grate over a rind of a lemon for some great tangy flavours. Now all that’s left to do is make a cup of tea and enjoy a yummy slice of your wood fired carrot cake.

Don’t forget you can catch up with all the latest Stone Bake news and updates on our social media. Be sure to follow us on FacebookTwitterInstagram and Pinterest

If you are interested in our residential oven range, visit our PrimoMezzoVento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.