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Wood fired rhubarb spice cake

rhubarb cakeIf you fancy baking some after dinner treats in your wood fired oven then why not try our delicious Rhubarb Spice Cake? It’s full of tasty spices and plenty of yummy rhubarb. It’s the perfect accompaniment with an afternoon cuppa or as a sweet after dinner nibble.

You’ll Need

  • 140g softened butter
  • 300g self-raising flour
  • 2tsp mixed spice
  • 1tsp ground ginger
  • 100g dark muscovado sugar
  • 250g golden syrup
  • 1tsp bicarbonate of soda
  • 2 eggs, beaten
  • 300g rhubarb
  • Icing sugar for dusting

Method

Firstly you will need to get your wood fired oven fired up to its optimum temperature. Then allow your oven to cool until it reaches 160°c, the perfect baking environment.

Butter and line a 20cm square cake tin. In a mixing bowl sift in the flour and spices. In a fresh bowl mix together the sugar, butter and golden syrup. Next dissolve the bicarbonate of soda into 200ml of boiling water and add this to the sugar mixture. Gradually add in the flour, then carefully fold in the eggs.

Once your mixture is well combined, pour it into the tin you prepared earlier. Now place it into your wood fired oven for 50-60 minutes and remove when your cake has tuned a lovely golden brown colour. Be sure to check it is piping hot all the way through.

Now your delicious cake is ready, all you have to do is leave it aside to cool and dust with some icing sugar to finish. If you really want to indulge, serve warm with some ice cream or mascarpone.

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 FacebookTwitter, Instagram 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 204 985 should you have any further questions.

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Wood fired chocolate and pomegranate tart

pomegranete tartValentines day is just around the corner and we’ve got the perfect wood fired recipe sure to please your other half. Who doesn’t love a sweet treat, especially on a romantic evening? Our wood fired chocolate tart is full of delicious rich flavours with a hint of pomegranate making it a real showstopper.

You’ll Need

Almond Crust

  • 115g all-purpose flour
  • 60g sliced almonds
  • ¼tsp salt
  • 2tbsp granulated sugar
  • 115g butter, cubed
  • 1 large egg
  • 2tbsp water

Chocolate Filling

  • 340g semisweet chocolate, finely chopped
  • 240ml heavy cream
  • 2 eggs
  • 3tbsp granulated sugar
  • 1tbsp all-purpose flour
  • 1/4tsp salt

Pomegranate Glaze 

  • 475ml pomegranate juice
  • 3tbsp granulated sugar
  • Fresh pomegranate to finish

Firstly you will need to fire up your wood fired oven to its optimum temperature, then allow time to cool until your oven reaches the perfect baking temperature at around 160-180°c.

You will now need to get on with your almond pastry crust. In a large mixing bowl, mix together the flour, almonds, salt and sugar. With your hands, mix in the butter cubes until the dough looks like coarse sand. Mix in the egg and water until the dough starts to come together nicely.

Once you have your dough, press it into the tart tin, ensuring that the thickness is even. Pierce the bottom of the dough with a fork to allow it to breathe; then pop it in the fridge for half an hour to firm up. Now all that’s left is to bake your pastry. Pop it into your wood fired oven for 15 minutes, waiting until it is a light in colour and dry to touch.

While your crust is busy baking, you can start on your chocolate filling. Heat up your chocolate and cream on a medium heat, stirring constantly. Once combined take off the heat and mix in the eggs, sugar flour and salt.

When your mixture is well-combined pour into your pre-baked crust and put your tart back into your wood fired oven to bake for another half an hour.

Whilst you’re waiting for your tart to cook you can prepare your pomegranate glaze. In a small saucepan stir together the pomegranate juice and sugar, simmering for 10-15 minutes. When the sauce is starts to thicken, take off the heat and leave to one side.

Once your tart is baked, allow time for it to cool, and then pour over the pomegranate glaze you made earlier. When your tart reaches room temperature the glaze should start to set, and you can add on some pomegranate arils to garnish.

Serve with lashings of whipped cream for a truly romantic Valentine Day dessert.

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 FacebookTwitter, Instagram 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 204 985 should you have any further questions.

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Wood fired triple cranberry pie

Who doesn’t love to indulge in a scrumptious seasonal pie? We’re thinking lashings of crisp pastry, oozing with fresh fruit. Our Triple Cranberry Pie is the ultimate autumn/winter pie. It’s bursting with sweet flavours, making it the perfect after-dinner treat. If cranberries aren’t for you, we suggest adding blackberries, pears, Bramley apples, pumpkin or blueberries. What are you waiting for? Get those wood fired ovens fired up!

Cranberry-Pie-550px

Filling

  • 675g of fresh cranberries
  • 225g of whole berry cranberry sauce
  • 225g dried cranberries
  • 115g white sugar
  • 35g flour
  • 1tbsp orange juice
  • 1/2tsp salt

Short crust Pastry (You will need 2 crusts- one for the base and one for the top)

  • 125g plain flour
  • Pinch of salt
  • 55g of butter cubed
  • 30-45ml cold water
  • Egg Wash- (1egg beaten, 1tbsp of water)

For the Pastry

Put the flour and salt in a bowl and add cubes of butter. Then rub in the butter with your fingertips, until your mixture resembles coarse breadcrumbs. Next, with a knife stir in enough cold water so that the dough binds together.

Finally wrap your dough in cling film and chill for 10-15 minutes. Roll out your piecrusts, placing one in the bottom of your pie dish and the other aside for later.

Filling

Firstly, you will need to fire up your wood fired oven to its optimum temperature. Then leave your oven to cool, maintaining the temperature at 180 °c.

For the filling, put all of the ingredients in a bowl and stir. Leave to rest for 5 minutes. When your filling is ready spoon into your pie dish.

Next, you will need your other pastry crust. For a lattice effect, slice your pastry into strips and place on top of your pie. Alternatively, if you’re after a classic looking pie, simply place the rolled out crust on top of your fillings. You can crimp the edges or make slits in the top, depending on how you want your pie to look. Brush the top of your pastry with egg wash.

Now you’re ready to bake your pie! Cover the edges with foil, leaving the top uncovered. Place into your wood fired oven and bake for 40 minutes. After 40 minutes take off the foil and bake for another 20 minutes, or until the crust is golden.

Now all you have to do is patiently wait for your pie to cool (if you can), then serve. We suggest lots of cream or ice cream if you really want to indulge.

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

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Stone Bake’s Pumpkin and Coconut Loaf

Stone Bake's Pumpkin and Coconut Loaf
We are now steaming ahead into the autumnal months, meaning there is no better time to get baking some tasty treats in your wood fired oven. With pumpkins coming into season, we wanted to share with you our delicious Pumpkin and Coconut Loaf Cake. It’s our new favourite!

You’ll Need
600g of pumpkin, peeled and cubed with seeds removed
1tbsp olive oil
100g unsalted butter
300g soft light brown sugar
2 eggs
500g self-raising flour
½ tsp bicarbonate of soda
1tsp ground cinnamon
½ tsp each of ground ginger, cloves and nutmeg
50g desiccated coconut

For Serving
Greek-Style Yoghurt
Icing sugar and ground cinnamon for dusting

Method
Firstly you will need to fire up your wood fired oven to its optimum temperature. Then allow your oven to cool down and maintain the temperature around 180 degrees C.

Line your loaf tin ready for the mixture to be added into.

Next, place the pumpkin cubes in a roasting tray and drizzle over some olive oil. Cover with foil and roast for 20-25minutes. When ready, leave aside to cool, and then blend your pumpkin until smooth.

Now it’s time to move onto your cake mixture. Mix together the butter and sugar until you have a light and fluffy mixture. Then add in the eggs, pumpkin and all the other dry ingredients. Stir well and pour your mixture into your loaf tin.

Bake in your wood fired oven for 50 minutes. Leave the loaf to cool.

Serve with a sprinkling of sugar and cinnamon. If you really want to indulge, then pop some Greek-style yoghurt on the side for a scrumptious extra. 

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

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Stone Bake Strawberry Rice Brûleé

We’ve gone and made rice pudding uber classy and ‘Brûleéd’ it! Impress your guests with this delicious summer evening desert that’s super easy to prepare and quick to cook in your wood fired oven using the residual heat left over from dinner!

Stone Bake Stawberry Rice Brulee

You’ll need:

  • 225g punnet strawberries, sliced
  • 2 tbsp Cointreau
  • 500g pack fresh rice pudding
  • 85ml golden granulated sugar

Use the residual heat in your oven after cooking your main meal to brown off these little pots of heaven. Divide the strawberries between 6 ramekins, douse with Cointreau and top with the fresh rice pudding. Coat the tops with a good sprinkling of sugar and brown in your wood fired oven until lightly golden. Leave to settle for at least 5 minutes before serving – can be prepared prior to dinner (2 hours in advance).

 

For more information about our residential oven range and other products click here!

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Stone Bake’s Summery Gooseberry Crumble

Make the most of this often forgotten berry whilst it’s at its best and in season with this scrumptious crumble bake! Crumbles are usually associated with autumn or winter deserts but feeding your faces with this pud on a summers evening whilst the sun is setting will be the purest of delights, around your wood fired oven! Crunchy, buttery toppings accompanied by the sharp delights of the fresh gooseberries are the ultimate partners in pud crime…

Stone Bake's Summery Gooseberry Crumble

You’ll need:

  • 500g gooseberries, topped and tailed
  • 85g golden caster sugar
  • 175g plain flour
  • 75g demerara sugar
  • 85g salted butter

 

  1. Get your wood fired oven cracking and up to optimum temperature then let it cool down to baking temperature and maintain it at around 200 degrees C. Toss the gooseberries with the caster sugar, spread in the bottom of a medium wood fired ovenproof baking dish with 2 tbsp water.
  1. To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
  1. Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 35-40 minutes until top is pale golden and crunchy and the gooseberries are bubbling. Serve with vanilla ice cream to give it that extra summery vibe 🙂

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Stone Bake’s Sweet Mini Carrot Loaves

We wanted to try something a bit different with the carrots in this month’s seasonal produce guide! Get stuck into these easy, sweet mini carrot loaves for a real treat!

Stone Bake's mini carrot loaves

 

Firstly you’ll need:

  • 1 medium/large carrot, peeled
  • 2 eggs
  • 8tbsp neutral baking oil
  • Finely grated zest of one orange
  • 1 ripe banana
  • 16tbsp firmly packed brown sugar

Fire up your wood fired oven to optimum temperature then allow to cool to a consistent baking environment around 200 degrees C. Grease the base and sides of eight 6cm x 9cm mini loaf tins with butter or margarine. Use the grating attachment of a food processor to grate the carrots, then change over blades to the regular slicer, scoop the carrots to the side and add remaining ingredients above. Pulse until combined.

 

Secondly you’ll need:

  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • A pinch of sea salt
  • 10oz wholemeal flour

Add remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and bake for 30 minutes or until the tops bounce back when gently pressed. If you wanted to make one large loaf just use one large loaf tin instead of the mini one’s – just make sure you don’t over fill the large tin. For the large loaf tin, increase the cooking time to 40-45 minutes or again until the sponge bounces back when lightly pressed. Cool in the tins for 15 minutes before removing to cool on a wire tray! Then serve up warm for the yummiest eating experience.

 

  • For more information about our residential oven range and other products click here!
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Rhubarb & Raspberry Crisp with Rosemary

Taking inspiration from May’s fruit produce guide, treat yourself to this wood fired Rhubarb and delightfully crispy pud!

rhubarb-raspberry-crisp-004-484x700You’ll need:

For The Filling:

  • 1 lb rhubarb (about 3-4 large stalks) washed and chopped into 1-2 inch chunks
  • 6 ounces raspberries
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch

For The Topping:

  • 8 tablespoons all purpose flour
  • 3 tablespoons cold unsalted butter plus extra for greasing the skillet
  • ¼ teaspoon ground cinnamon
  • 51/2 tablespoons rolled oats
  • 3 tablespoons brown sugar
  • 3 whole sprigs fresh rosemary

Fire up your oven! Butter a 9-inch skillet or pie pan and set aside. In a large bowl combine the chopped rhubarb, raspberries, sugar and cornstarch. Toss gently making sure the fruit is well coated in the mixture. Let this sit whilst you make the scrummy topping!

In another smaller bowl, combine the flour, butter, cinnamon, oats and brown sugar. Rub the mixture with your fingers until it becomes like sand. Set aside.Give the fruit mixture another toss. The juices should have started to come out of the fruit by now.

Place the fruit mixture into the prepared pan and spread out until even. Add the rosemary to the topping mixture and toss. Sprinkle the topping over the fruit.

Bake in your wood fired oven for about 35-40 minutes. The crisp should start to bubble around the edges and be a nice golden brown on top. Let it cool for five minutes and then serve with hot vanilla custard or ice cream 🙂

  • For more information about our residential oven range and other products click here!

 

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Stone Baked Apricot Galette

Satisfy your sweet tooth with this fresh, fruity dessert!

 

  • 16oz all-purpose flour
  • 1 tbsp granulated sugar
  • 1/8 tsp course salt
  • 1 1/2 stick cold, unsalted butter, diced
  • 60ml ice water
  • 12 apricots, pits removed and cut into quarters
  • 2 tbsp granulated sugar (more or less, depending on the sweetness of your fruit), plus extra for the crust
  • 1 tbsp cornstarch
  • 2 tbsp heavy cream or half and half

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. If you wish, this can also be done in a food processor. Slowly drizzle in the ice water, about a tablespoon at a time and toss until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the centre of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the fridge for at least 30 minutes.

Toss the fruit in a bowl with the sugar and corn starch and set aside as you shape the dough.

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. It does not have to be perfect. Arrange the fruit in the centre of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the centre of the galette. Lightly brush the exposed dough with heavy cream or half and half. Sprinkle the washed dough with sugar, if you wish.

Transfer the galette on the parchment to a cast iron tray in the oven. Bake for about 45 minutes, or until the centre is bubbly and the crust is golden brown. Remove from the oven when it is fully baked, and transfer to a cooling rack. When the filling has had some time to rest, slice the galette and enjoy!

 

Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!

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Delicious Desserts Stone Bake Style!

Love is in the air!

 

Why stop creating delicious desserts just because Valentine’s Day has come and gone?!

 

February is the month of love and what better way to celebrate than explore these romantic culinary delights:

 

Stone Baked Chocolate Brownie Sundaes

 For people that suffer from ‘last-minute-itis’, this romantic dessert is ideal for you! The quick and simple prep will make sure your loved one isn’t left waiting!

  • 55g all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp cocoa powder
  • 3 oz bittersweet chocolate, chopped, or semisweet chocolate chips
  • 3 tbsp unsalted butter, plus more for greasing foil
  • 110g granulated sugar
  • 1 large egg, plus 1 yolk
  • 1 tsp vanilla strawberry ice cream, for serving
  • Raspberry Sauce, for serving

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 160 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Grease your cast iron tray with soft butter.

In a small bowl, whisk together the flour, salt, baking soda and cocoa. Set aside.

Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.

Transfer the mixture to the cast iron tray. Bake for 25 to 30 minutes. Cool on a rack for at least 20 minutes.

Transfer the brownies to a cutting board. Using a 3 ½ inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.

Spoon a few tablespoons of raspberry sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve and enjoy!

 

Stone Bake’s Banana Split Tart

A flirty twist on the classic banana split, this dessert is bound to send your heart a flutter!

 

  • 1 box refrigerated pie crusts, softened as directed on box
  • 110g semisweet chocolate chips, melted
  • 2 containers (6 oz each) Fat Free banana crème yogurt
  • 2 small bananas, sliced
  • 1 can (21 oz) strawberry pie filling with more fruit
  • 230g fresh strawberries, sliced

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Unroll 1 piecrust on centre of ungreased large cookie sheet. Unroll second piecrust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.

Fold ½ inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.

Bake for 20 to 25 minutes or until golden brown. Cool completely, for about 30 minutes.

Spread 55g of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over the chocolate. Arrange banana slices on top of yogurt. Spread the pie filling evenly over the top. Arrange strawberries over the pie filling. Drizzle remaining melted chocolate over the top. Cut into wedges and serve the deliciousness to your delighted loved one!

 

Chocolate Croissant Bread and Butter Pudding

Is breakfast your favourite meal of the day? If so, read on! This delightful concoction of sweet and savoury makes the perfect balanced dessert or breakfast treat!

 

  • Unsalted butter for the baking dish
  • 6 large egg yolks
  • 500ml whole milk
  • 250ml heavy cream
  • 230g granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 6 croissants, cut into 1-inch pieces (about 1 pound)
  • 4 oz bittersweet chocolate, cut into chunks

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

Butter a cast iron baking tray.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared cast iron tray and bake until set and a knife inserted in the centre comes out clean. This will usually takes around 30 to 40 minutes. Serve warm or at room temperature so that the chocolate is all gooey and scrum!

 

Pear and Cranberry Individual Pies

Not with your loved one? Snuggle down with a flavoursome Pear and Cranberry pie! These perfect-sized portions are ideal for one!

 

  • 2 pounds (about 4) firm pears, peeled, cored, cubed into 1-inch pieces
  • 75g fresh or frozen cranberries
  • ½ inch piece of fresh ginger, peeled and finely minced
  • 56g granulated vanilla sugar
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 2 tbsp of unsalted butter, cut into small cubes
  • ½ tsp almond extract
  • 1 9-inch pie crusts
  • coarse sugar, optional

 

Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

In a large bowl, combine the pears, cranberries, ginger, vanilla sugar, cardamom and cinnamon, tossing to coat evenly. Spoon mixture onto prepared tray and spread into an even layer. Dot the top with butter.

Roast for 1 hour or until the pears are tender when pierced with a fork, and starting to get brown and caramelized around the edges. Remove from oven and let cool.

Use a slotted spoon to remove the pears from the cast iron tray, and place in a large bowl. Stir in almond extract.

Prepare pastry bases and tops according to manufacturer’s directions. Divide filling amongst the four pie wells.

Close lid and cook for 8-10 minutes or until pastry is golden brown.

Remove the pies and cool slightly.

If desired, before serving, lightly brush the tops of each pie with melted butter and sprinkle with coarse sugar!

 

We hope our Delicious Dessert recipes have given you some inspiration for treating yourself or a loved one this February! Please be sure to share your wood fired recipes and photos with us and we will post them up as a guest recipe on our website! Email over your photos and recipes to info@stoneovenco.co.uk or Facebook or Tweet us your photos.

 

If you are interested in our residential oven range, visit our Primo, Mezzo and Vento pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 0845 834 0252 should you have any further questions.

 

For all the latest Stone Bake news & updates be sure to follow us on Facebook, Twitter, Instagram and Pinterest!