WEEKEND
C H E R RY A N D C A R DA M O M SW I R L S Makes 12 V Takes 1 hr 40 mins Cost per serve 23p 1 x 500g pack crusty white bread mix 8 cardamom pods 25g caster sugar 275g frozen cherries, roughly chopped 1 tbsp honey 30g unsalted butter 50g light muscovado sugar
1 Preheat the oven to gas 7, 220°C, fan 200°C. Pour the bread mix into a bowl. Remove the seeds from the
cardamom pods and crush with a pestle and mortar. Stir half of the crushed seeds into the bread mix, reserving the rest. 2 Add 325ml water to the bread mix and mix well with your hands, bringing the dough together before turning out onto a floured surface and kneading for 5 minutes, until it is smooth and no longer sticky. Set aside for 5 minutes. 3 Roll the dough out to a rectangle measuring about 40cm x 24cm, then set aside for 5 minutes before sprinkling with the caster sugar and cherries. 4 Roll up the dough from the long side to form a log shape, then slice into 12. Put the slices into a 30cm x 20cm tin. It doesn’t matter if they are touching and it’s fine if they spread out into each other during cooking. Leave to stand in
the tin, covered with a damp tea towel, for 30 minutes. Bake in the oven for 25-30 minutes, until lightly golden. 5 Just before the whirls finish cooking, make the glaze. Put the honey, butter, muscovado sugar and remaining cardamom seeds in a small pan and bring to the boil. Simmer for 2 minutes before removing from the heat. 6 Remove the swirls from the oven and set aside for 5 minutes before spooning over the glaze. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. Each swirl contains Energy
Fat
Saturates
666kJ 158kcal 8%
3g 4%
1g 7%
Sugars
Salt
11g 0·4g 13% 7%
of the reference intake. See page 106. Carbohydrate 29g Protein 5g Fibre 2g
Rise and shine
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