Shredded pancake (Emperor’s Mess or Kaiserschmarrn)


-250 g Mum’s Mill Bread ­­­ Mix
-250 g fine maize meal
-800 ml milk
-100 g sugar
-5 eggs
-one tablespoon sunflower oil
-6 tablespoon of raisins
-icing sugar for sprinkling
-apricot jam


Mix the flour, maize grits and raisins. Pour milk cold on the mixture, and leave to stand for about an hour. Mix in egg yolks and sugar. Beat the egg whites, and fold it into your mixture. (If you are in a hurry, skip this part and add whole eggs to the mixture).

Pour some sunflower oil into a frying pan. (It should cover the whole base of the pan thin ) Heat the oil. Pour the batter into the pan.

Using a spatula keep folding the batter, it should fall into small balls, don’t let it stick to the bottom of the frying pan. Fry until golden brown.

Drain on kitchen towels, and whilst still warm serve with apricot jam.

Hot Cross Buns


500 g Mum’s Mill Bread mix
50 g sugar
40 g butter (melted)
1 tablespoon ground cinnamon
250 ml milk
3 eggs
1 teaspoon vinegar
150 g raisins
50 g diced candied lemon peel
50 g diced candied orange peel
some butter for brushing
for the crosses: icing sugar, milk and vanilla extract as required.


Mix flour, sugar, and ground cinnamon. Beat eggs, add melted butter, milk and vinegar. Mix in dry ingredients, raisins and candied fruit peels.

Remove dough from bowl and place – onto a floured surface. If it’s too sticky, add some more flour. Cut dough into 10 pieces, and shape each piece into a ball. Place them on a lined baking tray with baking paper. Arrange balls on baking paper, leaving room for buns to rise. Brush the buns with melted butter, and cut a cross on top of the buns. Let them rise in a warm place for 30 minutes.

Preheat oven to 190 degrees. Bake buns for about 20 to 25 minutes until golden brown.

To make the crosses: Add a bit of vanilla extract to the icing sugar, keep adding milk until you get a consistency you can work with (not too runny). Cool buns and draw a cross on top of each bun with your icing.

Cream Tea


250 g Mum’s Mill Bread mix
2 teaspoons baking powder
30 g sugar
100 g butter
2 eggs

Mix dry ingredients, & rub in the butter to form ‘crumbs’. Beat the eggs and mix with the dry ingredients to form a soft dough. – Put the mix onto a floured surface and press down to approx 2cms height. Cut 4 cms diameter circles.

Preheat oven to 200C/392F degrees. Arrange scones onto a baking paper lined baking tray, leaving some space for them to rise.  Brush top with a little milk before baking.

Bake for 15 minutes. Cool scones. Cut in half, serve with clotted cream and strawberry jam.

Banana Chocolate  Chip  Muffins


– 2 ripe bananas mashed
– 250 ml milk
– 1 large egg
– 60 g melted butter
– 180 g Mum’s Mill Quick Bread Mix
– 2 teaspoons baking powder
– 100 g sugar
– 120 g chocolate chips


Line a 12 cup muffin tin with baking cups. Preheat oven to 180C/356 F degrees.

In a bowl combine mashed bananas, milk, eggs and melted butter. Add the flour add sugar and chocolate chips. Stir carefully to mix

Divide batter evenly between prepared and lined Muffins Tins.  Bake for about 25 minutes (temperature 180C/356 F degrees. Cool in –Muffins Tin for  10 minutes, then place on to wire rack to cool completely.

Crumbly chocolate chip nut cookies


300-400 g dark chocolate chip
400 g Mum’s Mill Bread flour mix
100 g brown sugar
100 g white sugar
2 pinch of salt
1/2 teaspoon baking soda
2 large eggs
200 g nut, walnut, cashew nut or any nut of your choice


Toast nuts in a dry frying pan until they begin to give off fragrance and begin to colour. Cool completely.

In a large bowl, using mixer, – mix the eggs with brown sugar until creamy. Add softened butter and continue beating until creamy again.

Mix all dry ingredients (except nuts and chocolate) in another bowl.

Add dry ingredients to – the butter/sugar/egg mixture. Add nuts and chocolate chips and mix gently so that the nuts and chocolate chips are evenly distributed.

Preheat oven to 180C/356 F degrees. Line a baking tray with non-stick silicone paper or with greased greasproof paper. Place spoonfuls of the cookie dough onto the prepared baking trays. Leave space between cookies . Flatten  the cookies  a little bit. Bake for about 15 minutes, than cool on a rack.



-365 g Mum’s Mill Bread flour mix
-300 g sugar
-1 teaspoon ground cinnamon
-1/2 teaspoon baking powder
-300 g almonds
– 3 large eggs
– 10g vanilla sugar


Chop one third of the almonds coarsely. Beat the eggs with the vanilla sugar. Mix dry ingredients in a bowl. Knead with the eggs to gain hard dough. Preheat oven to 180C/356 F degrees.

On flour dusted surface, form two logs. Squeeze hard with your hands in order to form the logs. Make them a bit shorter than your tray. Put the logs onto baking paper lined baking tray, leaving some space between them allowing to grow. Bake for 30-35 minutes or until brown and not soft to the touch. Allow them to cool completely before slicing.  Use a knife with a jagged blade for slicing it to 10 mm slices. Put the slices back onto the baking paper, and toast them in a fan oven for about 5-10 minutes on 200C/392F degrees.

Apple fritters


Ingredients: 350 g Mum’s Mill Quick Bread Mix, 1 kg apple, 2 pcs eggs, 6 tablespoon sugar, cinnamon or marmalade, oil

Preparation: Rasp the apple and press out the juice. Mix all the ingredients, and put small balls into hot oil.


Basic Bread


To make Basic Bread simply add water, salt and some oil and mix well: use 500 gms Mum’s Mill Quick Bread Mix, 500 ml warm (37ºC/99ºF) water, 1 level teaspoon salt, 10 gms oil.

Preparation: Put 500gms Mum’s Mill Quick Bread Mix into bowl. Add water, salt and oil and using a whisk (or dough hooks) mix all ingredients for 4 to 5 minutes. Place the dough in a prepared bread tin (10x28x8 cm). Cover with a damp cloth and leave in a warm place. Allow dough to rise for 20 minutes. Bake the bread on the centre shelf of a preheated oven 200°C/392ºF/Gas Mark 6 for 40 minutes. Then take the bread out of the tin, and turn it upside down and continue baking for another 20 minutes. Remove and cool on a wire rack.




Home-made Pizza couldn’t be easier, and you can make and freeze Pizza bases for later use. To make one 28 cm Pizza base you will need 250 gms Mum’s Mill Quick Bread Mix, 250 ml warm (37°C/99°F) water, 1 level teaspoon salt, 2 tablespoon oil, 1 egg; For a basic topping: 25 gms chopped canned tomatoes, half teaspoon basil, 100 gms mozzarella cheese. Preparation: Put 250 gms Mum’s Mill Quick Bread Mix into a large bowl, add water, salt, oil and egg and using a whisk (or dough hooks) mix all ingredients for 4 to 5 minutes. Cover with a damp cloth and leave in a warm place. Allow dough to rise for 0.5 hour. Put the dough into a greased 28 cm/11 in pizza pan. Leave the dough for about 10 minutes to puff up while pre-heating the oven to 200°C/392°F/Gas Mark 6. Grease the top of the pizza with oil. Bake in the oven for 15 to 20 minutes or until the edges of the dough are slightly browned. Remove Pizza base from the oven, top with the tomato sauce, basil, cheese, and preferred toppings, and bake for a further three to five minutes until the cheese has melted. Serve immediately and enjoy!


Burger buns


Use 200 gms Mum’s Mill Quick Bread Mix, 200 ml warm (37°C/99°F) water/milk, half level teaspoon salt, 20 gms oil/40 gms margarine, 1 egg beaten for glazing, 2 teaspoon sesame seeds

Preparation: Put 200 gms Mum’s Mill Quick Bread Mix into a bowl. Add water/milk, salt and oil/melted margarine and using a whisk (or dough hooks) mix all ingredients for 4 to 5 minutes. Cover with a damp cloth and leave in a warm place. Allow dough to rise for 1 hours. Turn the dough out and “knock it back” (knead) for a couple of minutes. Shape into 4 buns. Put the buns on a greased baking sheet, leave for about 20 minutes to puff up while the oven heats up. Set the oven to 220°/425°F. Glaze the buns with egg and sprinkle with sesame seeds. Bake for 15 -20 minutess until well-risen and golden. Cool on a wire rack.


Cheese Pogacsa (pogatsha)


Ingredients: 500 g Mum’s Mill glutenfree flour, 1tsp salt, 200g unsalted butter, 1 egg and an egg yolk (use the white for brushing the top of the pogacsas), 100 ml sour cream, 300 ml milk, 1 pinch of sugar, 200 g grated edam cheese, some smoked cheese for the top – optional

Preparation: Put all ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat until it all comes together. Remove the dough from the processor, shape into a ball and let stand in a warm, draught-free place for about 2 hours. Preheat oven to 180 degrees. Form small balls or roll out the dough to a thickness of 1 cm and use a 2 cm diameter circular cookie cutter for cutting the pogacsas. Place them onto a parchment lined baking tray and sprinkle the top with (preferably smoked) grated cheese. Bake for 25-30 minutes.


Chelsea buns


For the buns: 300gms Mum’s Mill Quick Bread Mix, 200ml milk, 100 gms butter, 1 egg yellow, 2 tablespoon sugar. For the filling: 100 gms brown sugar, 70 gms margarine, 2 teaspoon cinnamon, 120 gms dried mixed fruit; For the glaze: 2 teaspoon milk, 2 teaspoon sugar.

Method: Melt the butter in the milk, add sugar, and cool it (37°C/99°F). Put 300 gms Mum’s Mill Quick Bread Mix into a bowl. Add the milk with the melted butter and the egg yellow. Using a whisk (or dough hooks) mix all ingredients for 4 to 5 mins. Cover bowl with a damp cloth and leave in a warm place. Allow dough to rise for 45 minutes. Knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into two rectangles 2x30x30cm / 12x12in. Mix the brown sugar and the cinnamon with the melted butter/margarine and brush all over the dough. Sprinkle with dried fruit. Roll the dough up into a tight cylinder, cut 4cm /1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Set aside to rise for 30 minutes. Preheat oven to 190°C/375°F/Gas Mark 6. Bake for 25 to 30 minutes until risen and golden-brown. Meanwhile, prepare the glaze: heat the milk and sugar in a saucepan until boiling. Reduce heat and simmer for 2-3 minutes. Remove the buns from the oven and brush with the glaze, place Chelsea Buns on a wire rack to cool.


Danish Pastry



Dough: ½ teaspoon sugar, 270 g Mum’s Mill gluten free flour, Pinch of salt, 140 g cold butter, 2 egg yolks, 2 tablespoons sour cream, 50 ml warm water, Sprinkle of sugar for garnish

Cream cheese filling: 250 g soft cream cheese, 100 g granulated white sugar, 20 g soft butter, 30 g flour, Half an egg (use the other half for egg wash), 1 teaspoon vanilla extract, some fresh or frozen raspberries, blackberries or other berries of your choice.

Icing: 180 g icing sugar, 2 teaspoons butter, ½ teaspoon almond flavouring, ¼ teaspoon vanilla extract
2 to 3 tablespoons cream

Preparing the dough: In a small bowl, mix the egg yolks, sour cream and warm water. In your food processor, add flour, sugar and salt and pulse to combine. Cut the cold butter into cubes and sprinkle them on top of the flour. Pulse the mixture until it is crumbly. Now pour the liquid over the flour mixture and pulse (or blend by hand) just until the dough comes together. Remove the dough from the processor, shape into a ball on parchment, and knead it until it comes together. Sprinkle the top of the dough with flour and roll out into a rectangle approximately 8 x 16 inches. Cut into 4×4 rectangles, shape and add filling.

Preparing the cream cheese filling: In a mixer bowl, combine all ingredients. Beat it all together with the whisk attachment until smooth and fluffy. Spoon or pipe onto the Danishes as required. Put some of the fresh or frozen berries on top of the cream cheese filling.

Shaping: The braid: Cut 5 slits (giving 6 strands) down two edges of a pastry square, leaving about 1/2″ uncut pastry in the middle. Spread 2 – 3 tsp of filling down the center (don’t overfill it or it will fall apart). Stretch each strand gently and then cross one over the other on top of the filling. Repeat, tucking the very last strand under the bottom of the Danish to secure.

The square: Take a square of pastry and fold each point into the middle. Press lightly to seal.
Move the pastry onto a parchment lined baking sheet. Preheat oven to 200 degrees. Take half of the egg used for the cream cheese filling and beat lightly. Using a pastry brush, brush some of the egg over the top of the pastry and then sprinkle the cakes with white sugar. Bake at 200 degrees for 5 minutes. Lower oven temperature to 180 degrees and bake for about 20 minutes, or until golden brown in colour. Remove and cool.

To make Glaze: Mix the icing ingerdients together. Add more cream by the teaspoonful until you get the consistency you want. Once the pastry is cool, you can drizzle on the glaze using a spoon or pastry bag. Let the glaze harden and serve.



Use 200 gms Mum’s Mill Quick Bread Mix, 200 ml warm (37°C/99°F) water, half level teaspoon salt, 5 tablespoon olive oil, 1 teaspoon dried rosemary, 40 gms chopped olives, 1 tablespoon olive oil for glazing.

Method: Put 200 gms Mum’s Mill Quick Bread Mix into a bowl. Add water, salt, rosemary, olives and olive oil and using a whisk (or dough hooks) mix all ingredients for 4 to 5 minutes. Cover with a damp cloth and leave in a warm place. Allow dough to rise for 0.5 hour. Place the dough on to a greased baking sheet and press into required shape, 1 cm/0.4 in thick. When it is in the desired shape, drizzle with olive oil and then “dimple” the entire surface of the dough with your fingertips. Preheat oven to 190°C/375°F/Gas Mark 5. Bake for 20-25 minutes, until golden brown. Cool on a wire rack. (Variations: add chopped Sun Dried Tomatoes for Tomato Foccacia; a selection of halved olives for Olive Foccacia; Rosemary with Olives; Olives with Sun Dried Tomatoes etc.)


Golden syrup dumplings


Ingredients: 500 g Mum’s Mill Quick Bread Mix,300ml milk, 80 g sugar, 3 egg yolks, 80 g butter, 250 g grinded walnut, grinded lemon peel, salt, vanilla pudding.

Preparation: Using a dough hooks mix all ingredients, Allow dough to rise for 30 minutes. Mix the walnut with the sugar. Put a tablespoon into hot margarine, form small balls, roll them into the walnut and place them into a pan. Leave them for another 20 minutes before baking. If it gets to dark, cover with aluminium foil. Serve with liquid vanilla pudding.






Macerated Fruit: 145 g raisins, 200 g chopped mixed dried fruit, such as apricots, plums, cranberries, or pear
120 ml rum

Dough: 525 g Mum’s Mill glutenfree flour, 130 g granulated sugar, ½ tsp salt, 1 tsp grated lemon zest, 1 tsp grated orange zest, 1 tsp pure vanilla extract, 3 extra-large eggs, at room temperature, 1 egg yolk, at room temperature, 115 g unsalted butter, melted and cooled to room temperature, plus melted butter for brushing
300 ml water, at room temperature, Some sunflower oil

To make the macerated fruit: At least 3 hours before you make the dough, place the raisins and dried fruit in a small bowl. Add the rum and stir to combine. Let stand at room temperature.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, sugar, salt, lemon zest, and orange zest on low speed for a few seconds to combine. Add the vanilla, whole eggs, and egg yolk and beat for a few more seconds to combine. Add the butter and beat to combine. Add the water and beat to combine, then increase the speed to high and beat for 3 minutes longer. Grease a large bowl with oil. Scrape the dough into the oiled bowl and loosely cover with plastic wrap. Let stand in a warm, draught-free place to rise until nearly double in bulk, about 2 hours. Return the dough to the bowl of the stand mixer and fit the mixer with the dough hook. Drain the macerated fruit and add to the dough. Beat on low speed for several seconds, until the fruit is well mixed with the dough. Place a disposable 6-by-4-inch paper panettone mold on a cookie sheet. Carefully scrape the dough into the mold. Smooth the top, using a circular motion. Let stand in a warm, draught-free place until the dough has risen a bit above the mold, about 1 hour. Meanwhile, preheat the oven to 190°C (gas mark 5). Lightly brush the top of the dough with melted butter. Bake for 30 minutes. Tent the top loosely with aluminum foil to prevent burning and continue to bake for about 30 minutes. Very carefully place the bread, still in the mold, on a wire rack and let cool completely. Do not slice until it is completely cooled. Serve by ripping the paper away from section you want to slice and then cut into wedges.