Meanwhile, put the redcurrant jelly into a pan with 2 teaspoons of water. Warm over a gentle heat until melted. Leave aside to cool slightly but do not let it set. And so with these 10 items that our netizens recommended, which Marks & Spencer product would you try out first? Or, if you happen to have any that isn’t on the list, just let us know in the comments. For now, have fun shopping!

Strain through a jelly bag suspended over a large bowl and leave to drip through for several hours or overnight. If you haven’t a jelly bag and stand you can double strain the mixture: first through a sieve set over a bowl, then line the sieve with a piece of fine muslin and pass it through the sieve again. I don't want to use any small electric appliance for muffins, so the creaming method is out: muffins should be easy!

large eggs, don't use smaller eggs because your batter may be too dry and the muffins won't be tender This is the easiest way I've found to bake muffins with butter and to incorporate the butter easily. This method works great! Try it! Crispy sugary muffin topping salt is really important to bring out the sweet vanilla flavour which can get lost. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the muffins will be saltier and you may want to halve the salt in that case.

Briefly scramble the eggs with a fork so that they are now one homogenous mixture. You’re not trying to whip air into them, only combine the egg whites and egg yolks. Line a baking sheet with parchment paper. *I do not recommend using a silicone baking mat for these. We would like to invite you to join our New Private Community Group! Here you are free to ask questions, share your love for food, and explore the Penang community! We will also regularly post about casual promos and latest findings. Powdered Sugar: Powdered sugar or confectioners’ sugar is best to add to the whipped cream to sweeten it slightly.Increase the speed of the mixer to medium and mix until the egg has been fully combined into the dough. You can store these muffins at room temperature, covered, for about 3 days. Otherwise, they will go stale. butter, preferably unsalted butter because you will add salt to the streusel, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise, your topping may be too salty butter, preferably unsalted though salted butter will also work. You will omit the salt in the muffin batter if you choose to bake with salted butter. Instead of ice cream I also like to fill these with raspberry whipped cream. All you need is 200 milliliters of cold heavy cream, 100 grams of powdered sugar, 20-30 grams of finely crushed freeze dried raspberries, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Add the cream, vanilla and salt into a large mixing bowl and then sift in the raspberry powder and powdered sugar. Whip on medium high speed until almost stiff peaks form and store in the fridge until ready to use. Additional Recipes to try:

Windbeutel are cream puffs made with choux pastry but in German, they can be filled with just cream – or my personal favorite, ice cream!!! What are Windbeutel? Add a large star tip to the end of a piping bag, then scoop the mixed choux pastry into the piping bag. Squeeze the choux down to the end of the bag and then twist the bag between the choux and the empty space – this will make it easier to pipe. baking powder and baking soda are needed here to improve the rise instead of just baking powder alone, without baking soda. Read up on baking soda vs baking powder if you are unsure about the difference between them Remove from the heat and let the mixture rest for several minutes. If a skin forms, carefully remove it using a slotted spoon or jam skimmer. I like to bake my muffins with butter, but incorporating the melted butter with the cold wet ingredients makes it clump and then it doesn't incorporate evenly into the muffin batter in the end.

Disclaimer

Cream puffs are best immediately after they have cooled but they will keep stored in an airtight container in the fridge for 2-3 days. How do I keep my cream puffs from collapsing? This next biscuit treat goes extremely well with a cup of hot tea. It’s none other than Marks & Spencer’s very own Redcurrant Puffs, that has light & golden puffs with a fruit filling made with redcurrant juice. Sea Salt: Sea salt is finer and less “salty” tasting than regular table salt and is best for baking.

Measure the juice, put it into the cleaned pan and bring to simmering point. When the juice is simmering, for every 1 litre/1¾ pints juice, add 650g/1lb 7oz sugar, adding a third at a time. Stir until the sugar has dissolved. Preheat the oven to 220C/fan 200C/gas 8. Roll out the pastry on a lightly floured surface into a rough circle. Cut it into a disc about 28-30cm in diameter, using a large dinner plate as a guide. Transfer to a baking tray. When adding the eggs I recommend first whisking them in a container with a spout – this will make it easier to add the right amount of egg because you won’t always need all of the eggs.You can remover the redcurrants from their stems while frozen – this is often less messy then doing it when they are fresh.