Recipe: Wedding Breakfast

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In Volume Five, you can see us girl crushin? all over Wildflour Bakery‘s?Kate Packwood – very few make cakes the like of hers. We teased you with pictures of her sweet bites. Now, you can try to knock some up yourself. (disclaimer: results not guaranteed, unless Kate actually lives in your kitchen)

BREAKFAST OF CHAMPIONS

Serve these beauties before a morning wedding ceremony, to keep guests going through the vows.

INGREDIENTS

110g unsalted butter

110g caster sugar

110g light muscavado sugar

1 organic egg, lightly beaten

2 tbsp water

210g jumbo oats

110g kamut flour (plain flour will do)

1 tsp baking powder

? tsp fine sea salt

60g dried cranberries

30g dried apricots, roughly chopped

10g black poppyseeds

1 vanilla pod, seeds scraped out

10 tsp lemon curd (buy your own, or follow this recipe)

Selection of seasonal berries (we used strawberries, raspberries and blueberries but any will do).

METHOD

1 Preheat oven to 170?C and line a baking sheet with parchment.

2 Sieve together the flours, baking powder and salt.

3 Add the ingredients to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until incorporated.

4 Divide the mixture in to ten equal-sized portions and roll into balls. Then either press down slightly onto the baking sheet and spread well apart, or for best results press gently into square (or round if you prefer) mousse rings (this will give lovely sharp edges).

5 Bake for 20-22 minutes, until still slightly soft to the touch (they will harden as they cool). Turn halfway through the cooking time.

6 Cool completely before carefully popping them out of their rings.

7 Top with a teaspoon of lemon curd and some berries.

Wildflour Bakery also top theirs with a mini earl grey madeleine, but this is very clever, so you might be better off leaving it to the experts.

Photographs: Al Higgins

Hair and makeup: Brown Sugar