- 200g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 3 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 40g butter, melted and cooled, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp sugar, plus extra for dusting
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- ½ tsp vanilla extract
- 400ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- icing sugar, for sprinkling
For the syrup
Mix the flour, baking powder, bicarb and a good pinch of salt in a bowl. In another bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Beat the egg yolks with a wooden spoon or spatula for 1-2 mins until smooth. Beat in the butter, sugar and vanilla until combined, then add one third of the buttermilk and mix again. Now add the flour mixture and remaining buttermilk in batches, mixing until just combined each time. Use a large rubber spatula or metal spoon to fold in the egg whites. Don’t do this too thoroughly – the mixture should be streaked with white.
Heat the oven to 200C/180 fan/gas 8. Butter a 12-hole muffin tin thoroughly then dust the inside with sugar (including the sides) and divide the batter between the holes; it is fine if they are full to the top. Bake for 45 minutes, rotating the tin at half time, until well browned, puffed and firm to the touch.
While the puffins are in the oven, bring the syrup to the boil in a small pan, turn off the heat and tip in the berries. Serve the puffins straight from the oven. Dust them with icing sugar, put them on plates and pour over lots of syrup.
Fruit toppingsA fruit syrup is a great use for frozen strawberries, raspberries or blueberries. If you prefer, sliced bananas also work well. It’s also delicious served with pancakes, waffles or yogurt.
American-style puffinsUnless you’re horrified by the idea, give this an American twist by swapping the berries for bacon. Maple syrup and bacon is oneof those magical flavour combos.
Use the leftoversIf you find yourself with half a pot of buttermilk left over, don’t chuck it – whip it into mashed potatoes. Any leftover syrup tastes good poured over ice cream or fromage frais.