The first cookbook from the acclaimed Ginger & White caf? with 80 recipes for baking and hearty comfort food.
Ginger & White is famous for its wonderful baking, great coffee and delicious comfort food created from superb artisanal ingredients. Its devoted customers range from toddlers to grannies, who are all drawn to the family-friendly atmosphere and the exceptional flavours on offer. Now you can bring some Ginger & White magic into your own kitchen with this, their first cookbook.
With 80 super-simple yet indulgent recipes for salads, soups, sandwiches, cakes and more, you can enjoy their Roasted Portobello Mushrooms with Garlic Mayo on Potato Sourdough, famous Stem Ginger Loaf, and best-ever Lemon Polenta Drizzle Cake at home.
Fruity crumble muffins
Every morning, our shops are filled with the sweet scent of buttery crumble muffins. Baking these is the first job of the day so that we can have them ready for our first customers on their way to work. Originally, we studded them with seasonal fruit, but our chefs have since come up with so many flavors that we could probably dedicate an entire book to them. The nutty crumble topping gives them a great British twist. To highlight the changes, try replacing the fruit according to the variations opposite.
Preheat the oven to 360ºF. Line a 6-hole muffin pan with paper bake cups, or set out a silicone muffin pan.
Put the butter into a glass pitcher and heat in the microwave until melted. Add the buttermilk, then whisk in the egg.
Combine all the dry ingredients (except the fruit) in a bowl and add the egg mixture, stirring until there are no floury pockets (it can be a little bit lumpy). Fold in the fruit, then spoon the mixture into the paper cases or silicone muffin tray, almost to the top of each hole.
To make the crumble topping, place the flour and butter in a bowl and blend until the mixture resembles coarse, clumpy bread crumbs. Stir in the sugar and nuts.
Pile a heaping 2 tablespoons of the crumble mixture onto each muffin and bake for 25–30 minutes. Turn out of the pan and place upside down to cool (the muffins are top-heavy, so doing this prevents the lighter cake underneath from getting squashed).
½ stick unsalted butter
2/3 cup buttermilk
1 free-range egg
12/3 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1/3 cup superfine sugar
pinch of salt
2/3 cup chopped fresh fruit
For the crumble topping
½ cup all-purpose flour
3 tbsp chilled butter, cubed
1½ tbsp granulated sugar
½ cup almonds, walnuts, or pine nuts, chopped