Home Baking Rin Harris

In this episode I talk about adapting to temporarily not having an oven, responsible foraging, wild garlic scones and ricotta pancakes with berry compote (both of which can be made on the stove or in the oven!).

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In the second of my revisits to old topics, we're thinking about brownies. The most decadent brownies, the most balanced brownies, the most different brownies. Perfection, diversified.

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All the things I've gotten wrong... some things I've gotten right... and things I do differently now since episode 1. I also talk about things I've been eating recently in Iceland and London. Our featured recipes are a luxury all-butter spiced shortbread (spiced with nigella, caraway, coriander or cumin seeds) and a twice-baked pecan shortbread. 3

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New theme music: Jon Björk via Epidemic sound

...and some actual donuts! In this episode we're looking back on the best bakes of 2023 and talking about 3 donut or donut-adjacent things: a giant donut bundt cake, apple donut bites and West African puff puffs. Then we look forward into 2024 and what's on my to-bake list then and over the festive period.

Wishing you very happy holidays and a happy new year!

Rin x

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In this episode I try my hand at lemon shortbread (for the purposes of this episode I am counting shortbread as pastry), lemon bars, lemon meringue pie and lemon shaker pie!!

Some trials and tribulations happened as well as some major successes - listen to find out what and why!

Recipes and notes: homebaking.substack.com

Email me: flourbuttereggssugar@gmail.com

Next ep: Donuts!

This week we're talking about a delicious lime posset (creamy set pudding from England) and a light milk pudding from the middle East called muhallabieh. Plus we'll deep-dive into a special ingredient from Syria and Lebanon: an apricot fruit leather called ammardeen.

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Please note, episodes will be monthly from now on 3 3