Tom's Dark Jamaican Ginger-bread

Dark Jamaican Ginger-bread

— From Delia Smith's book of cakes.

Oven: Gas Mark 3 — 325° F — 170° C

I used my trusty 8" round silicone cake tin,

Delia says a 2lb loaf tin.

It's sticky, so line/grease well.

6oz black treacle
6oz golden syrup
6oz dark soft brown sugar
6oz butter
¼ pint water

Combine in a pan,

Stir over a gentle heat: but don't boil;

Unless you're too desperate for sugar

to wait for the cake

and would be satisfied with fudge-toffee-goo.

If you go down that route

stop reading.

You're on your own bake.

Once it's all smooth and glossy:

move on.

12oz Plain Flour
1-2 teaspoons each of ginger, cinnamon and nutmeg (to taste)

Sieve, and beat in the warm treacle mix.

I think some very finely chopped fresh ginger would work here.

But that remains untested

as I had none.

2 eggs

Beat lightly,

then beat in,

in dribs and drabs.

1 tsp bicarb
4 tblspn Milk

Add these now

and mix in well.

Place in the middle of a hot oven.

For 1¼ - 1½ hours,

until risen, firm and cooked.

Leave to cool for 5 mins then turn out.

Store for 24 hours in a cake tin.

Yea right.

It only gets the 5 minutes because it's too hot.

Serve as thick buttered slices of sugary, gingery, glee.

Stacey's Valentines Cake Pops

My Mum got me this wonderful Cake Pop recipe book for Christmas, and since then I really wanted to try them. However, I'd had my heart set on making Macaroons in January, so the Cake Pops got pushed back a month and ended up being my Valentines themed bake instead.

They are, in theory, really simple to make. In practise; well it was a little bit of trial and error, and the recipe in the book (in my opinion) uses way too much icing which made the mixture difficult to handle. What I would say is if you want to give Cake Pops a go then just do it! They are great fun to make and even when decorated simply they look fantastic! I've amended the original recipe and directions I followed to add in some of the hints and tips I learnt in the process. I used chocolate cake with vanilla icing, white chocolate and pink candy melts, however you could use pretty much any flavour (or combination of flavours of) cake, icing, chocolate, candy melts, you name it! One idea I toyed with, but didn't try this time was melting some fondant to coat the cake balls and having fondant fancy inspired pops... Just a thought!

Prep time: Around 2 hours
Make 20 Cake Pops

Ingredients:
125g margarine
125g caster sugar
2 medium eggs
125g self raising flour
2 tbsp cocoa powder
50g cream cheese
100g icing sugar
150g white chocolate buttons or white candy melts
300g pink chocolate buttons or pink candy melts
3-4 tsps vegetable oil, as required
love heart shaped sprinkles
8 fondant roses

You will also need some lollipop sticks, and a block of polystyrene to stand you cake pops in as they set!

1. Preheat the oven to gas mark 4, and grease and line a baking tin.
2. Beat the margarine and sugar together until creamy, then add one of the eggs and beat til fluffy. Fold in half of the flour and the cocoa. Beat in the second egg, and then fold in the remaining flour. 
3. Pour the mixture into the prepared cake tin and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the tin and leave to cool on a wire rack.
4. Whilst your cake is cooling, it's a good idea to make your sugar roses, and clear some space in your freezer! You can also get the cream cheese icing ready, by beating together the cream cheese and icing sugar until creamy.
5. Once the cake is completely cool, break it into pieces. You want to turn your cake into crumbs and the easiest way to do this is to stick the pieces in a blender and give them a quick whizz, however if you don't have a blender you could always use a cheese grater and crumb you cake by hand, but this takes much longer. 
6. Once your cake is sufficiently crumbed, mix in half of the cream cheese icing. Add more icing as needed to bind the crumbs together, but be careful not to add to much or it may make your mixture too sloppy to work with. 
7. Measure 30g blobs of the cake pop mixture, and roll these into balls. Place the balls onto a lined baking tray and into the freezer for at least 20 minutes. (Gives you a chance to wash up some of those dishes... this recipe uses a lot of dishes!)
8. Once the cake balls are solid, melt your chocolate/candy melts, either in the microwave or over a pan of hot water. A few tips here - as I was only making a few cake pops, but still needed the chocolate/candy melts to be deep enough for dipping, I found it helpful to melt mine in a mug. It was wide enough for me to dip my pops into, but not so wide that the chocolate lacked the depth required. Secondly, it helps to add a tsp of vegetable oil to your mug of melted chocolate/candy melts. Yes, I know it seems weird to do so, but this thins down the chocolate/candy melts just enough to make them much more suitable for dipping!
9. I started with the white chocolate... to begin with, dip each lollipop stick around 1cm into your melted chocolate, and then push that end into a cake ball. (apparently this helps the stick the cake to the lollipop stick!) Once that chocolate has set (which won't take long since you cake balls are very cold!) Dip 8 of your cake pops, one at a time, into the white chocolate. Gently tap the cake pops on the side of the mug to discard the excess chocolate, then stick the pop upright into your polystyrene block to set. Repeat the process using the melted pink candy melts for the remaining 12 cakes pops. However, this time sprinkle a few of your heart shaped sprinkles over each cake pop as the candy begins to set. 
10. Place any leftover pink candy into a piping bag fitted with a very fine nozzle. Go back to you white cake pops, and pipe vertical stripes onto each. Use some melted candy to secure a sugar rose on the top of each of these cake pops.
11. Hey presto, you're all done! The cake pops are best stored wrapped in cellophane bags in the fridge, and will keep for up to a week (if they last that long!!)

Happy baking!

x

Baking Mad! Valentine's Cheesecake

We entered a Baking Mad Valentine's bloggers competition, and were ecstatic to be selected as one of 15 blogs to receive an assortment of Silver Spoon and Nielsen Massey baking goodies with which we had to create a baked Valentine's spectacle. We found out on the afternoon of our February meeting that our blog had made it through to the "final 15", and the very next day the following wonderful goodies arrived:

We had to use at least three of these lovely products to make something we'd love to receive for Valentine's Day, so each of us dug around our recipe books and the interwebs to put forward our suggestions. Everyone in the club was offered the opportunity to vote for the recipe we entered into the competition, and the very clear favourite was a cookie dough cheesecake which included two types of ganache and Oreos; all the trimmings a good cheesecake should have! (We found our inspiration at the Willow Bird Bakery). We chose this because it's a really indulgent treat, which should only be eaten on special occasions, and which we'd all LOVE to receive on Valentines Day! 

The recipe might sound complicated, but that's simply not true; it was fun to bake and contrary to popular belief too many cooks do not spoil the broth, (5 of our club members got together to bake this special treat!) We christened our version the Baking Mad Cheesecake, as it contains a bit of everything, and - just like love itself -  is a bit mad.

You'll need a bit of room in your fridge or freezer before starting, a 6" springform tin - trust us a 6" cheesecake is enough - some tin foil and a baking tin to fit the cheesecake in for when it's in the oven (a lil Bain Marie so it cooks evenly).

Ingredients:

Base:

2 packets of Oreos (28 biscuits in total)

50g butter, melted

pinch of salt

Milk Chocolate Ganache:

300g Silver Spoon milk chocolate cake covering

100ml double cream (or elmlea)

Filling:

500g cream cheese (full fat if possible)

200g caster sugar

75g plain flour

1 sachet Silver Spoon vanilla paste

2tsp golden syrup

3 large eggs

Cookie Dough:

100g butter, softened

150g light brown sugar (although white caster will do)

125g plain flour

Silver Spoon Giant Snownies, broken
white chocolate chips

White Chocolate Ganache:

100g Silver Spoon easy melt white chocolate

50ml double cream (or elmlea)

You'll also need some Silver Spoon duo chocolate hearts and Silver Spoon white chocolate letters for decoration.

Method:

Preheat the oven to 180C and make sure your shelf is in the middle; you don't want it too high up.

It's best to start at the bottom, so crush up the Oreos in either a food processor or just attack them with a rolling pin (I'd advise you put them in a food bag first). Then pour in the melted butter and a pinch of salt, and mix til they're all combined. Press into your well greased springform tin, being sure to make sides for the cheesecake too so you get more of that tasty biscuit base. The Willow Bird Bakery provided a great tip to use a glass to press in the corners of your biscuit base, which worked a treat! Then pop the tin in the fridge whilst you make the milk chocolate ganache.

Break up the Silver Spoon milk chocolate cake covering to small pieces. Heat the cream to just simmering, then pour over the chocolate, mixing until all combined into a smooth glossy goo. Pour over the base, and return the whole thing to the fridge (or freezer) until it's set. This should coincide with when you've made the filling.

For the filling; beat the cream cheese and sugar together with either a wooden spoon or use a food mixer. Then beat in the flour (sifted if you fancy it), and eggs one at a time. Finally add in the Silver Spoon vanilla paste (reserve a little of the packet for your ganache later!) and golden syrup and give it all a good beat. When the base is set; pour this in to just below the top. Wrap the tin in foil tightly, then place into your baking tray (a brownie tin is good). Fill the baking tray with hot water so it goes about an inch up the outside of springform tin. Put it in the oven for an hour and a half, until it comes out with a slight wobble, and is golden all over.

Now you have some time for a cuppa, a sneaky Oreo dipped in some left over ganache, and i suppose some time to make the cookie dough. Cream the butter and sugar together, add in the flour and salt, and some water to get it to a nice consistency. Finally stir in the Silver Spoon snowies and white chocolate chips. Press out into a 6" round on some greaseproof paper, and pop in the fridge until needed.

When the cheesecake is cooked leave it in the tin until cool. You'll need to make the white chocolate ganache while this happens. This time melt the Silver Spoon easy melt covering in a bowl of hot water (as instructed) and pour into the remaining cream, along with a little more vanilla paste. Mix until combined and the place in the fridge to set slightly. Once you're ready to use the ganache remove it from the fridge, whip it up until you have a nice fudge like consistency, and place into a piping bag.

You're nearly done; honest!

Now using the white chocolate ganache, pipe a nice decoration around the edge (or just do some squiggles if decorations aren't your strong point,) and decorate with Silver Spoon duo chocolate hearts and Silver Spoon white chocolate letters. (We also decorated ours with a few sugar roses we had left over from our last meeting!)

Phew, done.

Put the cheesecake in the fridge for at least 2 hours before eating, and if possible overnight... If you can resist!

Thank you to Silver Spoon and Nielsen Massey for providing these wonderful products to for us to play with, even more thanks to Baking Mad for picking our blog to sample the products, and another thank you to all the members of Cambridge Cake'n'Bake Club for taking part!

Impromptu Rose and Lemon Shortbread

We decided to whip up a batch of simple shortbread to try out the rose water & lemon icing that Baking Mad kindly sent us, and to pass the time whilst waiting for the cheesecake to cook!

You will need:

6oz plain flour
4oz butter/marg
3oz caster sugar
A generous splash of Neilson Massey Rose Water
Silver Spoon lemon flavour icing sugar
15ml water
Approx 1 tbsp of marg

1. Cream butter & sugar
2. Add rose water & flour
3. Combine, form into a ball and generously flour your work area!
4. Roll out to approx 3-5mm and cut desired shapes. You may wish to turn the remainder of the mixture into a GIANT HEART.
5. Transfer to a lined baking tray & bake at 170ºC for 10-15mins or until browned to your taste. (Tom and Charlie had very differing opinions on this but luckily we ended up half soft & half crunchy!)
6. Whilst they're cooling, make up the icing as directed on the pack. We used less marg than suggested to keep a relatively thick consistency.
7. Sandwich them together with the icing.
8. Enjoy!

Joy's Mini Valentine's Bakewell Tarts

I adapted my recipe from a BBC Food one, but used blackcurrant jam as it was all I had & I don't eat enough of it to justify buying another jar! The recipe said it made 12, although I used a fairly small cupcake tin and made about 16. Yes, I ate 4 of them the night before!

For the pastry:

100g/3½oz butter, chilled and cubed (I used Clover)
200g/7oz plain flour, sifted
40g/1½oz icing sugar, sifted
1 free-range egg, beaten

For the frangipane:
55g/2oz butter or margarine
55g/2oz caster sugar
1 free-range egg, beaten
40g/1½oz ground almonds
1 tbsp plain flour

Few tablespoons of jam of your choice
Icing sugar
Ready roll icing
Food colouring pastes

 1. For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes.

2. Grease a 12-hole muffin tin. Roll out the pastry to 3mm thick. Cut out cirlces, and press into a cupcake/muffin tin, I find a rolling bin useful to form a "cup" shape. Chill for 15 minutes.

3. Preheat the oven to 170C/325F/Gas 3. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined.

4. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack. Eat any that the jam has oozed out of (this is essential).

5. Decorate with simple icing sugar/water mixture, dyed pretty colours if your heart desires! I topped mine with ready roll icing hearts to make them more Valentine's themed!

6. Enjoy!

Stacey's Quick Sugar Roses

Hello!

Righteo chaps, I'm planning to post my Valentine's Cake Pop recipe as soon as possible, but I'm not sure I'll have time this evening so I thought it might be a good idea to write a short post about how to make the sugar roses, since everyone seemed keen to know how I did it at our meeting.

If you want to make large, fantastically detailed realistic looking roses, there are loads of really good tutorials on youtube, (like this, for instance!) However, if you're short on time and equipment but want some small roses to go on top of cupcakes or cakepops, and aren't too fussed about them looking perfect, then this is for you!

You will need some ready to roll/fondant icing in a colour of your choice, plus some icing sugar to powder your hands and prevent the roses from becoming too sticky.

1. Roll your fondant into a sausage shape around 75mm in thickness. 
2. Cut your sausage into 6 pieces, 5 of which are around 1cm long and the other which is 1.5cm long. place any remaining fondant to one side and use this to make other roses.
3. Roll your smaller pieces into balls, and then flatten each into a petal shape with you fingers, paying special attention to the edges, making sure these are as flat as possible. (It's probably best to put some icing sugar on your fingers for this to prevent the petals getting too sticky) The larger piece should also be flattened, but this is better as a long shape.
4. Take your long flat petal and roll this back on itself to make a small spiral. (You can finish here is you just want a rosebud!)
5. Take the smallest of your remaining petals, and press this onto your rosebud at the bottom and sides, but leave the top loose. You want to make sure that each petal overlaps, so place you petals in such a way that the "end" of the last petal you placed is in the centre of each new petal you place. 
6. Use your fingers to roll back the top of each petal, then add the next and repeat the process until all 5 petals are used.
7. You'll find that you have quite a large "handle" of icing where you've been adding/holding each petal. to remove this (and ensure your rose has a flat base so it's easier to stick to your cakes and pops) place a small sharp knife where you'd like to trim the base, then gently apply pressure whilst you turn the rose. You should be left with a pretty rose with a flat base perfect for adding to small cakes!

I hope you find that helpful...

Happy Baking!

Charlie's Red Velvet Cupcakes

Cupcake ingredients:

60g unsalted butter at room temperature

150g caster sugar

1 egg

1 tbsp unsweetened cocoa powder

2 tbsp red food colouring

1/2 tsp pure vanilla extract

120 ml buttermilk

150g plain flour

1/2 tsp bicarbonate of soda

1 1/2 tsp white vinegar

Frosting:

300g icing sugar

50g unsalted butter

125g cream cheese

Cupcake method:

Preheat the oven to 170 degrees c.

Put 12 cupcakes cases in a bun tray.

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use handheld electric whisk) and beat on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

(I should point out that I don't have a freestanding electric mixer so I just used good old fashioned elbow grease!!).

In a separate bowl, mix together the cocoa, red food colouring and vanilla extract to make a thick paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl. Turn the mixer up to high and beat until you have a smooth, even mixture. Turn the mixture down to low speed and add the bicarbonate of soda and vinegar. Turn up the speed and beat for a couple more minutes.

Spoon the mixture into cases until two-thirds full and bake in the preheated oven for about 20-25 minutes, or until the cake bounces back when touched. (I have a fan oven so mine only took about 2o mins).

A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning them out onto a wire rack.

Frosting:

Beat the icing sugar and butter until well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Do not overbeat, as it can quickly become runny!

(As many of you know I struggled with this frosting, and despite chilling it in the freezer for 10 minutes before piping it still went runny!).

Pipe or spread the frosting onto the cupcakes. I think next time I use cream cheese frosting I will just spread it on! I give up trying to pipe it!

Happy baking!

Sarah's Red Velvet Whoopie Pies with a Cream Cheese filling

Red Velvet Whoopie Pies:

295 grams SR flour
30 grams cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
170 grams unsalted butter, room temperature
200 grams caster sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
180 ml buttermilk
1 teaspoon liquid red food coloring (can add more for a more intense colour)

Cream Cheese Filling:

113 grams unsalted butter, room temperature
227 grams cream cheese, room temperature
345 grams icing sugar, sifted
1 teaspoon pure vanilla extract

Method:

For the Whoopie Pies -

Preheat oven to 190 degrees C. Line two baking sheets with baking parchment.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy.
Add the egg beating well.
Beat in the vanilla extract.
Mix the buttermilk and red food coloring in a separate bowl.
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.
Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart.
With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a skewer inserted into the center of a cookie comes out clean).
Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling -

Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth.
Beat in the vanilla extract. With the mixer on low speed, gradually beat in the icing sugar, and continue to beat until smooth and creamy.

To Assemble -
Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be stored, covered, in the fridge for several days.
Makes about 17 sandwich cookies.

Happy baking!

Sarah's Sausage Roll Filling

Here are my suggestions in making a more exciting sausage roll.

In general, I use anything I have laying around to make the sausage meat more exciting. For example, various types of mustard/mustard seeds, pepper corns, chutney etc. You could use onions, nuts, fruit, pickled veg to add a bit of bite.

At christmas, i like to use a nice fruity chutney which I have made - maybe something with a little kick just to bring out the flavour of the sausage meat. I also like to use a good quality sausage meat and generally I get mine from a great butcher who is at Wimpole christmas craft fair. Also, the trick with sausage rolls is not to over fill them with sausage as they do expand and can split which means all the lovely juices spill out and bake onto the tray, rather than being trapped inside the roll.

That's about it - happy baking!

Craig's Chocolate and Maple Syrup cookies

Ingredients:

2 Cups of flour

2 Tablespoons of Cocoa Powder

3 Tablespoons of Maple Syrup

1 Teaspoon of Baking Soda

1/2 Cup of Butter

1 1/2 Cups of White Sugar

2 Eggs
Some Chocolate Chips

Directions

1. Preheat the oven to about 180º
2. Grease a baking tray
3. In a large glass bowl, sift the flower, cocoa powder and baking soda and mix.
4. In another large glass bowl, Beat the butter and sugar until smooth.
5. Beat in an egg until completely blended.
   
6. Add in the Maple Syrup and beat in the second egg.
7. Take 1/4 of the first bowl (flower mix) and add it to the second until all the flower is mixed in.
   
8. Repeat 7. until all the ingredients are in the second bowl and it is mixed. The mixture should be dark and very thick.
9. Add in some Chocolate Chips to taste
10. Pour the mix into the baking tray making sure the tray is twice the height of the mixture (as it will rise a lot during cooking)
11. Place in the oven for 30-40 minutes until the surface is no longer squishy.
12. Remove from the oven and allow to cool for 10 minutes before cutting into sections and serving.

Enjoy
-Craig

February - Be My Valentine

Wow, we certainly pulled out the stops and showed our sweet side for our Valentine's themed bakes!

Can you believe we forgot to take a "group" photo for the second month running! 

Not a single savoury in sight! We had a really nice mix last night of first time Cake'n'Bakers (new to the club, that is!) and regulars, and the abundance of sugar made the volume in the room quite high at times! This time round Sarah treated us to some Red Velvet Whoopie Pies, Joy made some Blackcurrant Bakewell Tarts, Craig made gooey Chocolate and Maple Syrup Cookies, Sally invented a Cherry Chili Chocolate Cheesecake, Charlie brought her Red Velvet Cupcakes and Stacey made some Cake Pops - it was a labour of love! To introduce our new members and their bakes: Becca made a Bakewell Tart (with homemade jam to boot!), Lorna made a Marmalade Cake with Chocolate Ganache, Oli made an impressive Fruit Cake, and Tom brought some traditional Ginger Bread.

Needless to say we all left feeling slightly nauseous after that lot, but it's an unwritten agreement that we do try at least a little of everything! Kudos to Joy for being the Champion eater on this occasion!

We also had some great news today - we entered this blog into a competition with Baking Mad, and we were one of 15 selected to receive a sample of  Silver Spoon and Neilson Massey products to use to create, photograph and blog about our ultimate Valentines bake. The prize for winning the comp is a bit bounty of cutters, silicone bake-ware and posh flavourings, which we'd share amongst the group at our March meeting.

Once we've received the samples and know what we have to work with we'll all be pitching in ideas and voting for the one we'd like to take forward, which we will then get-together to bake! The closing date for publishing our competition entry blog-post is Tuesday 14th February, so watch this space! In the meantime, we'll be sharing our recipes from this month's meeting.

Happy baking!

Sally's sausage rolls for people who don't like sausage rolls

I don't like sausage rolls and I'd never baked with pastry, so I thought I'd try to make sausage rolls I wouldn't mind eating. Ingredients I bought went something a bit like this:

500g ish of belly pork.
Pack of streaky bacon.
Small pack of puff pastry, but a larger one would have been a much better idea.
Fresh thyme.
A pack of cherry tomatoes.
Lemon juice.
A pack of baby button mushrooms (probably about 150g, I'd guess)
Red onion.
One egg.

This is what I did:
1) Chop up belly pork into 1cm squares. A sharp knife and patience works well here. I only had one of these.
2) Chop up bacon into similar size pieces with scissors.
3) Put in a mixing bowl.
4) Finely chop the onion.
5) Slice the mushrooms.
6) Quarter the cherry tomatoes.
7) Put veggies in and mix.
8) Chop up some thyme and add this and the lemon juice to taste.
9) Dust some flour over worksurface and nice dress you're wearing. Roll the pastry out to about the thickness of a pound coin.
10) Grease three baking trays and pre-heat oven to whatever the puff pastry packed said, I think about gas mark 6 or 7?
11) Half the pastry lengthways (split into thirds if you bought a bigger pack of pastry, I'd imagine), and place some mixture down the middle leaving plenty of pastry each side.
12) Beat the egg.
13) Brush some beaten egg down the inside of one of the pastry sides.
14) Flop the un-egged pastry side over, then flop the egged side over that. Press firmly to seal.
15) Turn huge sausage roll over so it is sitting on the seal. It looks prettier this way.
16) Slice into pieces, about an inch or a bit less is good.
17) Place on baking trays.
18) Snip pretty little steam vents into the top of the pastry.
19) Glaze tops of rolls with egg.
20) Repeat steps 11-19 (without halving the pastry again!) until you've used all the pastry.
21) Pop baking trays in oven for 20-25 mins until pastry has risen and is golden brown, and meat is cooked.
22) Go change flour splattered dress.
23) Enjoy!

I had a lot of sausage mix left. I fried it up with more cherry tomatoes, a tin of tomatoes, courgettes and onions and served it with pasta. Delicious!