Cake'n'Bake Wednesday: Ploughman's Picnic Rolls

This was my "main" bake for Cake'n'Bake Club's Perfect Picnic themed month back in August 2012. These picnic rolls are great for outdoor eating as the filling is baked inside them. The recipe below is for my ploughman's picnic rolls, but you could do almost any filling, sweet or savoury! There also really good for packed-lunches. Just bake a batch at the weekend, leave them to cool, wrap them well and store them in the freezer. When ready to use, remove from the freezer and place in the oven at gas mark 4 for around 10 minutes to re-fresh - delish!

Prep-time: 1hour 45 minutes
Cook time: 25 - 30 minutes
Makes 8 picnic rolls

Ingredients:

For the dough:
300ml warm water
1tbsp brown sugar
2tbsp olive oil
7g sachet of dried yeast
500g strong white bread flour
Pinch of salt

For the filling:
2-3tbsp Branston Pickle (I used the small chunk variety)
4 slices of good quality ham
150g mature cheddar

1 small egg, beaten, to glaze
A little extra grated cheese, to decorate (optional)

1. Place the water, sugar, olive oil and yeast into a jug a stir well. Leave this to one side for a few minutes. Meanwhile, sift the flour and salt into a large mixing bowl and create a well in the centre. Tip the yeast mixture into the centre of the well, then work the flour into it using a fork.
2. Once the ingredients have combined to form a rough dough, tip the contents of the bowl onto a clean dry work surface. Knead by hand for 5-7 minutes, until all of the flour is incorporated and you have a soft, springy dough. Place the dough into a large oiled bowl, cover with clingfilm and leave in a warm place for one hour, until doubled in size.
3. Whilst the dough is proving, prepare your filling. Slice the ham into strips and grate the cheese. Leave these to one side until ready to use.
4. Tip the dough out onto a lightly floured surface and knock back, then split into 8 equally sized balls. 
5. Making one at a time, roll each ball out until around 5mm thick then spread a thin layer of pickle over the top, making sure to leave a space around the edges. Sprinkle on your other filling ingredients, then begin to roll the dough up Swiss roll style. Tuck the ends of the roll underneath to create and oval bun shape. Please the rolls on a floured baking tray and leave to prove for a further 30 minutes. Preheat the oven to gas mark 6.
6. Once doubled in size, glaze the rolls with a little beaten egg, and sprinkle a little grated cheese on top of each one. Bake for 25 - 30 minutes until golden brown all over, then remove and leave to cool.

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Cake'n'Bake Wednesday: Peanut Butter Fudge

In August 2012 the Cake'n'Bake Club decided to brave the British summertime and take our meeting outdoors for a picnic month. We also decided to invite along as many family and friends as possible, and ended up raising a nifty £105 for Marie Curie Cancer Care in the process! This peanut butter fudge is based on Sophie Dahl's recipe, which I stumbled across one day and have loved ever since! It is a very naughty, but very nice treat!

Time taken: 15-20 minutes for preparation plus 2 hours to set.

Makes 15-20 pieces

Ingredients
65g butter
250g brown sugar
65ml milk
150g crunchy peanut butter
1tsp vanilla extract
150g icing sugar

Process

1. Line a small tray with cling film, so that the cling film hangs over the sides. I used one of those plastic tubs that you often get take-away food in as they are the perfect size!
2. Cut the butter into cubes, then melt in a saucepan over a medium heat.
3. Once the butter has melted, stir in the sugar and the milk until all of the sugar has dissolved. Bring the mixture to the boil without stirring. Once the mixture is bubbling leave it on the heat for a further 3 minutes and then remove from heat.
4. Add the peanut butter and the vanilla extract to the mixture and stir until all of the peanut butter has melted. Leave to cool for a few minutes, then tip the icing sugar into the pan. Stir until the ingredients have combined to form a smooth paste.
5. Pour the mixture into the prepared tray and leave to cool to room temperature before placing the fudge in the fridge to set (this usually takes at least two hours).
6. Once the fudge has set, use the cling film to help remove the fudge from the tray and cut into squares. Store the fudge in an airtight container.

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