Green Olive and Semolina Pavé from Bake with Jack Homebaker's Club

I was enjoying a delicious lunch with friends on Friday, as part of our book club,  when I said I had planned making a pavé.  I explained what a pavé loaf is but not in french: 

'Un pavé est un bloc solide en pierre, en béton ou en bois utilisé pour le revêtement des rues, des cours ou des terrasses'.  With the criss crosses in my mind I had the dark bricks that you sometimes find in victorian stables.  The loaf is only shaped like this, and is definitely light and delicious. 

A pavé loaf, or pain pavé, is a rustic French bread named after the French word for "cobblestone" due to its flat, low-profile, and blocky rectangular shape.

Of course I followed Jack's step by step demonstration via the Homebaker's Club, and I followed the final shaping demo twice to get it just right.  I didn't have the full 150g green olives as required but found around 100g in a couple of pots I had, some of which were marinated in  a hot spicy mixture, which I partially washed off.  As several of the bakes use fine semolina,  I was pleased to find it online.

The dough is pretty sticky but I kept to Jack's technique, and found leaving it a few minutes before continuing with the hand kneading effective.  It makes for a large loaf of around 800g with slices having a good oblong profile.

We had some for lunch today with red peppers, tomatoes and cured meats, which followed a delicious chicken and asparagus soup. That had been made a week or so ago, and came out the freezer this morning.  It was a lovely lunch to follow a long morning working in the garden.

Each month with the bread recipes, Jack who is also a chef, gives extra recipes and tutorials on using the breads. Jack is such a good teacher it is worth joining the club, if only for a month or two to decide if this is for you, here is his offer regarding using this bread to make Crisp Bread with a tasty Avocado dip:

'Odds and ends of bread are a useful and fortunate byproduct of our life enriching hobby as homebakers if we have a library of recipes to help us create something delicious with them. When these crispbreads are properly dried they keep really well, indefinitely perhaps. Keep them in an airtight container or food bag and they will be there, ready for dipping or spreading or just snacking whenever you need. Our Green Olive and Semolina Pave is the perfect match for a creamy avocado dip topped with insanely tasty oil of chilli, mint, basil and garlic. Try not to be put off by what seems like a big, long list of ingredients, once you break it down there really isn’t that much there. I have no shame in telling you that I ate this entire dish for my lunch on the day of filming. It was wonderful.'

Apricot, Almond and Orange Fruit Loaf

Unusually for me, I set to and watched the June instalment of Bake with Jack Homebaker's Club almost as soon as it was live.  One of the bakes for June 2026 is the Apricot, Almond and Orange Fruit Loaf.  Two loaves are made from the 400g flour recipe.  

Apricot, Almond and Orange Fruit Loaf

This morning Mr S and I enjoyed  a fabulous guided tour of Chancellor's Farm by Somerset Wildlife Reserves Manager, James Ozolins and  Kate Lawrence, the Wildlife Trust's tenant farmer, who grazes the land with her herd of Ruby Red Devon cattle.  After a light lunch at home, the afternoon was free so I decided to tackle this recipe. Watching Jack really lifts my mood, and I learnt a few tips along the way.  I was also in between the various stages, working out in the garden.

This loaf is slashed just after shaping, with egg wash  applied just before they go into the oven.  As one loaf is going into the freezer, it didn't get its orange sugar glaze, and I have kept the balance of the glaze to apply when we eat that one at a later date.  As you can see here, I didn't quite get the egg glaze down to the baking sheet level of this loaf.  Tomorrow is Bun Friday, and this is what we shall be having for our breakfast, along with fruit and coffee for me, and tea for Mr S. 

As many of my local friends and others further afield may be aware, over the past couple of weeks there was an 'iced bun story' in the media, following the announcement by local baker Burns the Bread, that they were to call an end to their Iced Buns. Several years ago our WI went for an evening visit to Burns the Bread. Behind the shop front, the bakery, which serves a small number of their local shops, including one in Wells, is situated in a warren of rooms  on the High Street in Glastonbury. We we shown round the bakery, and show various lines of bread being kneaded, and I can confirm that their bread undergoes the long overnight fermentation. We all had a go at making our pasties too.

Yes, I have made iced buns, and they really are delightful when they are fresh.  On our trips out, when passing a good bakery, Mr S's choice is often an iced bun.  Of course he was 'weaned' (not really) on Butter Buns, as he was a Cirencester lad.  Sadly Whiddetts closed, and it is also one of those buns loved by those who knew, that have passed into the annals of time. The lesson both from the passing of Whiddetts and very nearly passing of the Iced Bun from Burns the Bread range, is that unless we buy specialities from good local bakeries, the products and the bakeries may disappear!

Just how do you tell AI that they are wrong when they quote that Butter Buns are coated with caster sugar when it was definitely coated with icing sugar?  All those who loved these buns knew of the techniques for eating these involved avoiding breathing in the fine dust of icing sugar when taking a bite! If you fancy making Butter Buns I wrote about them with my recipe some time back: https://noellemace.blogspot.com/2012/07/butter-buns.html

Being a person who likes to get things done, and even if I have to learn how to, I have just contacted AI and effected the change to their description of Whiddetts Butter Buns. I rather enjoyed my various corrections and their response.  How strange: I am communicating with AI as if they were a person, and I must say it is very polite!

One of the original sources for AI's original mistakes was from a Scandinavian source Dan Sukker, which I visited: they have a good range of excellent Scandinavian recipes well worth a try.

If you read this post, why not leave a comment, I would love to hear what your favourite bakes from a craft bakery might be, whether it is a currant/current one or one from years ago.

White Split Tin Loaf

This month's loaf from Bake with Jack Homebakers' Club lesson was looking back to a loaf of old.  During the online 'lesson' we had quite a bit a history and what different yeasts have been used over the centuries.  Although I have made bread with sponges before I had never seen it being done, and had not realised how well to mix the liquid and yeast mixture bringing in the surrounding flour until it was a thick paste.  Jack explained that this was a technique giving extra time and hence taste and this could be used with almost any dough.  In future I shall have all the ingredients ready and start this part of the process early in the morning.

I then had the dilemma of what loaf tin to use. I didn't have the shallower rounded loaf tin that Jack used, and my various tins and those above are just a selection I felt were not quite the right size.  I have what was bought as 1 lb and 2 lb aluminium loaf tins from Silverwood.  Ages ago I realised that certainly for the type of bread I baked they needed more dough, and this was confirmed simply by measuring the volume using water and comparing them to my reliably 1 lb and 2lb loaf tins.

In the end I  used my 1lb Silverwood loaf tin for the dough which weighed 862g when mixed. Another recommendation from Jack was to make a baking parchment sling to line the tin, which certainly removed the fear of the loaf sticking and made it easier to remove.
 

For 500g flour there was the addition of 10g sugar and 25g butter, which certainly gave a wonderful aroma and colour.  I have often used milk in a white loaf but here there was just water. As instructed I used the bread knife to draw the cut and I did this right to the level of the tin.  Then there was a further rise of 15 minutes before going into the oven.

The  loaf is excellent and here they was absolutely no egg needed to achieve that glossy golden crust.

I rarely make a white loaf these days, and there are already things I want to make with this such as a lovely toasted sandwich, pain perdu and a good bread and butter pudding. Next time I shall definitely double up the recipe to bake two loaves. 

Whilst looking for the history of the split loaf tin I came across a blog with a whole list of recipes with history too, which I shall most probably dip into from time to time.  The Bread Club 20 Blogspot.

Wholemeal Bloomer

 Another Home Baker's Club bake and one set for February 2026, but of course Jack's demonstration can be accessed at any time to suit.  Today I tried Stone Baked Wholemeal Bloomer, but not to the letter!

I didn't want to spend the time heating up the stone, and I didn't feel confident in using the couch tehnique for the final rest.  And because I didn't use the stone, I skipped the 10 minutes off at the start of the baking.

I loved the slash pattern and the loaves rose nicely, though you cannot really tell by these overhead picture.  

Yeasted Banana and Pecan Bread

 Another success from the Home Baker's Club over at Bake with Jack's.

What I learnt:

Yeasted Banana Bread is excellent and pecans are an excellent substitute for dark chocolate chips.  The pecans were lightly baked first in the oven.

The four strand plait is easy and fun and would work nicely with other flavoured doughs whether sweet or savoury

It might be an idea to shape the loaf and allow to slowly rise overnight to bake first thing in the morning.

I often start my baking a little too late and have to leave the loaf cooling overnight, hence the idea of having a freshly baked loaf in the morning by allowing the slow rise overnight.

Slices were frozen, and will be easy to pull out the night before for breakfast.  I shall try it toasted.

The rest of the loaf was sliced and put into the freezer.  The slices seperated easily, and after an overnight defrost in a bag, they were toasted for breakfast.  The warming and toasting of the bread really enhanced both the banana and the pecan tastes.

Turkish Simit

 I've been baking our regular bread which ranges from a wholemeal cobb to a seeded multigrained sourdough, but I haven't been more adventurous and trying out new recipes for a few months. It was seeing my friend on Facebook with his trial of the other recipe this month that pulled me out of the doldrums.  So thank you Nigel.  Together with Nigel we set up a facebook group that worked our way through all the recipes in a new sourdough recipe book. Having like minded pals can really help with encouragement etc.

For February the Bake With Jack club were given two recipes of which this is one of them.  For Turkish Simit you need Grape Molasses.  I couldn't believe my luck, but I had recently bought a jar of this up a Rocky Mountain without any idea of how I was going to use it.  I do like buying different ingredients which I are new to me, and now I have opened the jar, I shall be exploring more uses.

As you can see, I need to work on my shaping and proving techniques, and I have an inkling of what I shall try differently. 

I also bought some Pistachio Butter, which I think will go very nicely with this, perhaps topped with a little honey.

Decorated Focaccia

 Within my WI we have a crafty group that meet each month, and our leader suggested that I do a demonstration of a decorated Focaccia.  

There are loads of eye candy type coverings on the internet, and our leader already tried an instant shop bought focaccia mix.  We ought to have a proper base!  Yesterday I had a trial run at home, and just wanted to try to see what replacing half of the flour with sifted wholemeal flour would produce.  

Decorated and ready for final rise

I didn't quite get the process right as there were not the "consistently inconsistent bubbles", probably dimpled it too many times, but it was very light, delicious.  Anne said she would be alright with just white flour, so I shall be taking two batches of dough on Tuesday for the ladies to decorate.

Out of the Oven

Everything else was in accordance with Jack's recipe and technique.  The focaccia was cut up and filled as in a sandwich with home made pesto, and sliced ham to take to an Italian picnic today.

Sunday Supper - Tapas Style

 Today I backed a new recipe from The Bake with Jack Homebaker's Club.  The No Knead Roasted Onion Focaccia Rolls were easy to make but took about 4 hrs from start to finish.  They were well worth making and so very tasty, and with 8 rolls, is the making for 4 meal for the two of us.

Last nights supper was an 'impromptu' pasta dish make with a sauce flavoured with garden grown dill, asparagus and breast of chicken, goat's cheese, pinenuts and a little marsala wine.  There was a little too much for two moderate portions, so the rest got heated up in the oven again for one of the' 'tapas' dishes.

Yesterday afternoon I went and spent a just over an hour chatting over Eileen's thoughts on her new project for revamping part of her garden where her greenhouse has recently been demolished.  Our conversation then passed over to her recent holiday in Seville, and just on our way back through the house, she brought up some pictures to show me.  Their group went on a cookery course on one of the days, and I spied an interesting dish.  It was a tapas dish for Chickpeas and Spinach.  Today I found a recipe on line, and using a pot of the chickpeas that I had cooked in the pressure cooker which had been in the freezer together with frozen spinach, I followed the technique and make enough for three good portions.

Together with Olives, tomatoes etc....the making of an excellent supper.

The Perfect Cobb Loaf Using 'Rock Star' flour

I've been a member of Bake with Jack's Homebaker's Club for some time now.  You would think I had nailed everything around breadmaking over the decades I have been baking, but still there is the element of learning, testing and tasting bread that enriches my life.

Sourdough takes three day for me, but when there is need for a loaf in say five or six hours, and you want just a good loaf, baking a Cobb Loaf fits the bill perfectly.  This is the second or perhaps the third time I have used YQ Wholegrain from Matthews Cotswold Flour, and this is definitely the 'Rock Star of Loaves' to have fresh and also makes excellent toast. 

 I tweaked Jack's recipe but followed his technique.

7g Fast Action Yeast

350g Room Temperature Water

375g Matthews Cotswold YQ wholewheat stoneground flour

150g Matthews Churchill White 

8g salt

1 dessert spoonful malted barley syrup

20g rapeseed oil

Following kneading of around ten minutes, two rises of 60 minutes, with a degas and made back into a ball for the second rise,  and a final rise of about an hour is about right for the lowish temperatures in the house this winter. 

The YQ flour is strong enough to make for good shapes along with the Churchill Bread Flour, and the flavour is excellent.

 "Matthews Stoneground YQ Wholegrain is a dark wholemeal flour, with a beautiful rich nutty taste. Perfect for sourdough breads, cakes, pastries and all-purpose baking. YQ ‘Yield & Quality’ is the rockstar of wheat populations. It is produced from a diverse, resilient populations of wheats. Use this flour in wholemeal recipes for it’s unique taste profile. These genetically diverse wheats are grown using a low input farming model which supports the regeneration of the soil, minimises use of chemicals and increases biodiversity. "

Molten Ebbor Goat's Cheese with Roasted Banana Shallots

 In Jack Sturgess's Bake with Jack Home Baker's Club each month as well as bread recipes and full length classes, he also has each month a 'With Bread Recipe'.  To accompany the Rosemary and raisins rolls, there is a Molten Camembert on Roasted Banana Shallots.

Since we don't eat cow's produce, I decided to try this with an Ebbor goat's cheese from Wookey Farm. 

 

With thyme from the garden and red peppercorns and a sprinkling of the special salted fresh Kampot Pepper, we had a delicious lunch.  I had never eaten a baked cheese, as when we go out it is normally a baked cow's cheese that is on the menu.  Now that I have the technique for baking the cheese, this will most definitely be repeated.  Since I had to open a bottle of wine to help finish off the butter and olive oil in which the shallots were braised, we felt a glass of the Esk Valley Sauvignon Blanc that we had enjoyed and bought at The Grape and The Good's last wine tasting event,  was the perfect match too.

I do remember fondues! 

Rosemary, Raisin and Sea Salt Rolls

The pre ferment which is left to rest overnight in the fridge helps to give a great depth of flavour to these delicious Rosemary Raisin and Sea Salt Rolls.  These are one from November 2024 Jack's Home Baker's Club. For me the shaping technique was a new one, which I almost got right after watching Jack's demonstration. 

We had them for supper last night with some cheese, after a hotpot/soup made up from the left overs from The Sausage and Lentil with Apple and Sage Recipe on page 139 of my new copy of How to Eat 30 Plants a Week by Hugh Fearnley-Whittingstall. 

I just happened to have bought some sausages from our market butcher, and didn't want to go out to the shops again.  Hugh's swaps and additions suggestions were useful , as swede was used in  place of celeriac and frozen spinach balls in place of Kale or cavolo nero. For the soup dish,  I just added some water and cut the left up veg and sausages into smaller pieces.  

Seeded Sourdough Loaf from Homebaker's club and the art of breadbaking

 I've been practicing 'The Art of Breadmaking' for some time, in fact years, and there is always something for the home baker to learn.  For a few months now I have been a member of The Homebaker's club following all the detailed on line classes from my bread hero Jack Sturgess. Recently I attempted the Seeded Sourdough Loaf.

Without watching the class, without reading the recipe properly, without working the timings correctly and not putting the dough to rise overnight in the fridge, I hadn't grasped some of the finer points.  Let alone not having a Dutch oven to use, with the ratios mixed up giving a much higher amount of wholemeal flour, we still ended up enjoying a very good loaf. 

Take two: I watched the lesson from start to finish, and because of my having made the loaf albeit not understanding the finer points, the second attempt took account of all of these and most probably these have sunk into my mind and can also be transferred to other sourdough bread making sessions.

I learnt that by rising the dough overnight in the fridge, it makes it possible to bake good bread in the morning, and the Dutch Oven technique although rather good, I am satisfied with the good round shape from baking on a pre heated Silverwood baking tray.  I was not waiting up late to bake the bread, or having to leave the bread to cool overnight.  There was no tearing or any weak points, and the dough opened up nicely along the score lines.

The only thing I did differently was that I did not add the seeds to the outside, as with the poppy seed rye loaves I have made, I wanted to spare all the bits on the worktop and floor from the bits that fall off as the bread is cut.  There are of course plenty of delicious seeds in the dough.

Bread making tools came to my drawing class, again lots of lessons learnt during my first drawing class. As with bread making lots of practice and attempts will be required to get any better.

First time semolina sub rolls

 I often seem to end up taking out  bread late in the evening...

The recipe and technique is given in Bake with Jack in his home baker's club.  And it is the touch of semolina on the outside before slashing and leaving to rise that make them a super little bun.  The recipe division of dough would give a very large sub, probably for sharing so I went for 140g of dough which is still on the very generous size for me.  I must put down chicken thighs and get on and try to follow Jack's technique for making a delicious sandwich filling. 

Simple Teacakes

 A simple 'un enriched' teacake, ie no milk or egg, or zest or peel, just a little sugar, currants and raisins and some cinnamon, from Home Baker's Club.  I made 10 x 110g dough buns  Very tasty toasted and I chose to top my buttered one with this season's home made Apricot Jam.  Our treat for Friday Bun Day.  Eight are in the freezer now, pre sliced so that they can come out of the freezer straight to the toaster.

They remind me of the buns baked by my Grandma when I was young.

Smoked Chilli and Fennel Meatball Sandwiches

 Yesterday evening we sat down for supper, and we just needed a glass of beer to make this complete.  

I had prepared the meat balls in the morning together with its sauce, following Jack's recipe in the Home Baker's Club.  After ten years of watching Jack on YouTube, I paid my annual fee and joined Bake with Jack Homebaker's Club, and have learnt so much.  With his real time demonstrations he has plenty of time to pass on all those tips and expertise gleaned over his years of working as a chef.  

The amusing thing to me is as a good home cook for many years this is the first time I have made meatballs or even eaten them.  With their spices and minced pork these were the most delicious of things, and won't be the last meatballs I made.  I got 24 from the mixture, which will make us three meals.  I did not have any Smoked Chilli Flakes, so used some of my own dried chilis and some smoked salt that I have had lying around for yonks and did not know what to  use them in.  

Another new to me ingredient was Emmental melted....we don't tend to use cows cheese, but had had some on holiday and a little now I felt would be OK. There were two slices each side of the meatballs and the finished article certainly makes a very pleasing meal.

At first I thought it was strange adding 100g bread crumbs to 500g minced pork, but Jack explained that the bread crumbs absorbed all the juices which normally would flow out.  It just happened that one of the baked buns weighed around 100g and was blitzed to make the crumbs.

These 'sandwiches' was one of Jack's ....with bread recipes, to pair with the Hot Milk floured buns. Again with clear demonstrations and explanations all along the way.  

Mr S was quite aggrieved when one bun ended up as breadcrumbs.  These soft white buns are absolutely delicious, and as consolation he had one for his breakfast this morning!  The other buns and meat balls in tomato sauce are now in the freezer. These are ideal for a great bacon bap, and I may well have the meatballs with pasta another time. 

The most Open Crumb of Sourdoughs

 From Bread Every Day and  having refreshed my rye sourdough starter the night before, I followed the timings given in the recipe and starting at 3:30 p.m., pulled two fabulous loaves out of the oven at around 9:00 am the following day.  There is an online tutorial by Jack, and if you search he has the recipe on line but this one is for one loaf only.

Usually I amend recipes to fit the size of bannetons I have and since I only had one oval banneton of the right size, I was totally amazed that when I walked into my local independent hardware stone, there was the twin of mine at a very reasonable price...and no I did not get the small hand sprayer for the water, so must go back for that soon. 

This is the first time I have made a totally no knead sourdough, as I usually do a ten minute knead as well as the stretches following the hours of rest.

These are the loaves as they came out of the fridge on day 2, ready for baking.  After about 10 hours uncovered in the fridge they had developed a good outer skin, and were easy to turn out and score.

                                    

These days I drape some muslin across the banneton rather than risk them sticking and with a new one this is even more likely.  I quickly found a spare piece of muslin from my cheesemaking kit, the whiter one. I do reuse baking parchment several times as it is not recyclable. 

Sourdough turned out and ready to be slashed

There was plenty of oven lift, 

and what is called a good ear on both the loaves.

Here with the open crumb one can see the effect of a no knead bread with large holes evenly dispersed.  The whole wheat rye gives a light brown colour and a great taste. On the whole I prefer the type of dough which has smaller holes and will incorporate a few minutes proper kneading when I next try this same recipe.  

I do enjoy trying different techniques and also improvising.  Although I already have a large round Welsh Baking stone or griddle which I can put in the oven for pizza or a large round sourdough, I don't really want to buy another one or two oblong baking stones.  Instead I put in two of my very heavy and strong Silverwood baking sheets, the first of which I acquired over twenty years ago.  I add these to the shelves when I am preheating the oven.  Turn the dough onto a piece of parchment, slip it onto another upturned but cold tray, then slide the loaves and baking parchment onto the preheated trays.  It does the job for me and I don't need a peel as the cold tray acts as one.  

When I looked at the picture with the muslins, I had a slight niggle or rather an embarrassment that they were rather untidy with frayed edges on both the new and the old one which had been washed a number of times.  I remembered my friend Kay who patiently over several years brought out some needle skills in me, and using Youtube found a good one demonstrating how to sew a rolled edge. Resting up, I found the repetitive action and concentration needed rather therapeutic.  I found that I wanted to make the muslins as square as possible and found drawing through one of the threads left me with good cutting guide line.  Here are the cloths now newly washed but unironed.  

Rolled edged banneton cloth linings.

 

Poppy Seed and Rye Bread

 Late yesterday evening, these three beauties came out of the oven.  I was inspired to try these when I read a post by another member of Bake with Jack Home Baker's Club, who had posted on the forum about trying these loaves again.  I haven't yet tried all the special recipes that Jack had videoed, and as a relatively new member of the club, one is able to access all the breads since this club and forum was launched.  

I didn't have shop bought poppy seeds, but I did have a large bowl of the seed heads from last year's poppies in a bowl on the sideboard and these were emptied.  The seeds are a little finer that the commercially available seeds, but fine.  In the absence of J Cloths for the dampening of the bread prior to rolling them in more poppy seeds, I dampened a piece of muslin and this did the trick beautifully.  The smell is divine, and two are in the freezer and we shall be tasting the other at our tapas style lunch today.  Mr S is going in for his '252'  at his archery club this morning!  

No Knead Zaatar Flatbreads

 I treated myself to a month's subscription when I read there was an offer in January for a first month for free, after two months I realised that I would enjoy this and therefore went in for the year!  Today I attempted the February bake of No Knead Zaatar Flatbreads.

I've followed Jack with his weekly YouTube sessions almost from the start, but these demonstrations on the Homebakers' Club are something else!  I watched the video once and now having tried the flatbreads for the first time will watch it again.  It really does only take 2 minutes in the pan and 2 under the grill.  The first two I made were a little scorched, so next time, I shall place the breads a little further away from the elements.  They would go marvellously well with sometime like a tagine and were very close to a good nan which I am always partial to when we go out for a curry. The flatbreads were deliciously light, fluffy and tasty!

I usually cook my own chickpeas in the pressure cooker, but picked up a couple of tins of chickpeas early in the day, as I had not pre soaked the pulses. The tinned version were excellent. 

Wholemeal Cobb Loaf a la 'Bake with Jack'

It is back to basics for me this week, and I am not too old to learn new tricks. I have loved making bread for years and years, sometimes using a large table top mixer, but for nearly twenty years have gone back to the hand process, by far my favourite.  I find the kneading most enjoyable.

As a treat to myself I joined Bake with Jack's 'The Homebaker's Club',   I have been watching him on YouTube, and there is almost everything you need there to achieve as good a standard as you could attain.  He has given much and he is a gifted communicator, so why not indulge myself in a little course available whenever I wish to log on?

This Sunday the weather was decidedly damp and wet, the bread bin nearly empty, as was the freezer of 'everyday' day bread.  I thought I would get back to basics after all the sourdough bread, and watched and printed out the Wholemeal Cobb Loaf instructions.

I followed it and make the one large cobb.  What would I do differently next time?  Divide the dough in two, or use perhaps some of the dough to make some rolls, as this loaf is a little too large for us.  A smaller loaf with extra for the freezer would suit us better.  All in all a superb recipe different from the other he had shown, and with explanations and reasons for doing various manoeuvres, I have further techniques to try on other recipes.  

Apple, Pecan and Cinnamon Buns

 I recently joined 'Bake with Jack' Home Baker's Club, and decided to start with the
Apple, Pecan and Cinnamon Buns.  I had only watched half way through the detailed video, and thought I could go ahead and try the recipe.  First mistake: I did not read properly through the whole recipe or watch all the videos to the end!

If you are not yet a member of the Baker's Club, the full recipe and YouTube link is easily followed.

These are the buns just before they went in the oven.  I realised that I had forgotten to put the cinnamon in with the apple when I was cooking these.  I used coxes orange pippin apples, and gave the buns a light sprinkle of cinnamon just before they were popped in..

I tried to cook both sheets in the oven at the same time, as I had yet to get to part of the video when Jack advised cooking only a single tray at a time to get an even bake.

I also didn't do the icing and sprinkle nuts in the order Jack suggested, but sprinkled the nuts first then iced them, which I think is one step better as the icing helps keep the nuts on the buns.  Half I did not ice so as to be able to freeze them.  Had I watched all the tips before baking I would have realised that for those that were to be frozen, no nuts or icing until the buns are defrosted and refreshed.  

All in all these buns are absolutely delicious, and I shall keep the cinnamon to add as a sprinkle as the apple is fragrant with the lemon juice and sugar, plus I added the zest of the lemon to the apples. 

                                                                                                                                                                                                                                                                                                       Sandra came over to join me for a little walk, and we had afternoon tea and a bun each afterwards.