Do you want to do something a bit different with your Herman? If you don’t want to stick with the generic recipe on the Herman instructions that you were given, take a look at some of these suggestions from other readers.
Here are the recipes I’ve tried so far. Each one is based on a starter amount of approximately 1.5 cups of sourdough starter batter.
Mix it all up and pour into a non-stick 1lb loaf tin. If you grease the tin very lightly, and put a piece of greaseproof paper at the bottom it should come out of the tin fine after cooking. A good tip to stop the top burning is a piece of greaseproof paper laid on top of the batter.
Bake for 35-45 minutes at 170C, testing to see if it’s cooked after 35 minutes. (A knife stuck into the centre should come out without any sticky batter on it.)
Muffins will take less time depending on size – a rough guide is cupcakes (the small ones) will take around 15 minutes, and larger muffins may take around 25 minutes.
For some different flavour ideas, replace the apple, raisins and cinnamon with the following:
I’ve also added a spoonful of honey into the mix on occasion, and used different types of sugar to influence the flavour.
Jeni adds “Herman is a very forgiving cake though, so don’t worry about exact quantities (that’s what I like about cup measures I think)!”
Here is Jonathan Beeby’s Double Chocolate Herman recipe; his photo is in the gallery.
Bake in 9 inch square pan – Gas mark 3 175c 150c fan.
by Jonathan Beeby
Here is a recipe for a Ginger Herman, also from Jonathan. He says “It was a rather sloppy mix but have to say its the lightest cake yet.”
I thought I would give you some feedback on my version of the Hermann with the apple and choc chips. The taste is actually very good and the blend of cinnamon, apple and chocolate works well. I do however intend to make it again with a slightly amended mix. The centre and base of the cake ended up to ‘wet’ and the whole thing was a little too sweet. I will probably reduce the amount of apple and choc chips to stop the mix dropping to the base and also maybe reduce the olive oil. Regarding the sweetness I think I will reduce the sugar in the last part of the mix – that should help. (Jo)
Mine was divine. I didn’t use any of the ingredients on the list, just the basic ones like sugar, oil, etc. Then, instead of apples and cinnamon I added chocolate and honeycomb… Wow, it was lush!!!! (Laura Charman)
A Nice Idea At Christmas
Baking mine tomorrow, going to make the starter mix 10 days before Xmas and hand them out for Xmas pressies, as well as bake mine on Boxing Day. (‘VonCon’)
Try glace cherries, stem ginger in syrup, a small amount of mixed peel, sultana’s and some mixed spice. Sprinkle the top with sugar and bake. When cooked spike with some brandy then decorate with marzipan and dust with icing sugar. (Sally)
Instead of the apple and raisins in the original recipe I added a whole bar of Green & Black’s 70% cocoa solid chocolate and two chopped up bananas, mixed together and cooked … It took about 1hr and 10 minutes cooking time. I used a square cake tin, so it came out a little flatter than using a loaf tin, but still extremely tasty! (Gio)
The following three Herman ideas are from Sarah:
Having recently been introduced to Herman by my neighbour I immediately set about experimenting. Cake 1 was pretty much the standard but using mixed dried fruit instead of just raisins
For the following recipes, substitute the raisins and apples.
by Sarah Hancock
This is quite a moist cake so more flour may be needed. Very yummy though!
by Sarah Hancock
by Sarah Hancock
by Rachel Wilson
Check with a skewer every 15 minutes. when it comes out clean, its cooked.
Leave to cool in the tin, the cake is so heavy and moist that it will fall apart if its moved about when warm (trust me…I found this out!)
by Rachel Wilson
by Rachel Wilson
I have just made a pineapple & walnut Herman, which my husband tells me was the tastiest one! (I also made the apple & cinnamon and a banana & chocolate Herman)
Simply substitute the apple, raisins and cinnamon for:
by Sarah Hancock
Replace the raisins and apple with:
Add strawberries to mix last to avoid them turning your mix into a pink gooey mess.
I don’t use the butter & sugar topping on any of my cakes, just a sprinkle of granulated sugar.
by Sarah Hancock
Omit raisins, apples and vanilla essence, replace with:
Here’s my herman recipe for the Queens Diamond Jubilee here in the UK this weekend.
I use 150g of sugar (just over half a cup) instead of the usual 225g because the white chocolate will sweeten it enough.
Use the ordinary Herman recipe but instead of the apples and raisins add the alternative ingredients above.
Looks gorgeous, smells lovely, and tastes fit for a Queen!
Today I wanted to try and make soda bread for the first time. It looked very simple, but all the recipes said to use buttermilk or live yogurt in the mix, so clearly something ‘alive’. I had neither, but I did have two bowls of Herman on the side – one to grow and feed for my own next cake and one to give away to a friend tomorrow.
So I mixed a good dollop of Herman with some whole milk and used it to make the bread – and it turned out beautifully! Now I’m going to have to keep two batches of herman on the go so I can use one to dip into for bread!
Here’s the recipe I used to make a small, 2 person loaf:
It’s scrummy! And so easy! I’ve already got my second one on the go but this time I’ve added some dried herbs and chopped olives. It just came out the oven and it smells divine! Mmmm…
by Alison Berry
If you’d like to make bread using just the power of Herman (and no other raising agent), the recipe on this page works a treat.
Follow the instructions from step 3, using a cup of Herman in place of their starter. You can leave it to rise overnight if you’re not in a hurry. I divided the dough into 2 parts at step 5, skipped the slash with knife and baked for 10 minutes.
The Herman bread has a honey taste and goes particularly well with soft cheese.
by Paddy Pierce
I tried the recipe for Herman Bread, then took it a stage further and adapted a bread maker recipe for Herman and it worked a treat.
If possible check the dough for elasticity when the paddle is working after about an hour, add a little more water if needed.
Hey presto! A beautiful crusty sweetish loaf, but, the original recipe added honey, so it is quite similar. Herman had his sugar cut down on the last feed as an experiment!
by Sarah Brassey
After a little experimenting I’ve found this recipe makes a lovely, moist fruitcake:
Especially yummy baked as a loaf and served with butter! Substitute the raisins and sultanas for your favourite dried fruits.
This and the next two recipes all start with the usual Herman base:
Let the dates soak in the tea for a couple of hours until they swell and soften
Each of these go into a greased and lined roasting tray and bake for about an hour at 170 (with a paper cover to stop them going too brown on top) and make wonderful tray bakes for sharing with friends
This is the only cake I have found where I can play around with the ingredients and still get something edible and attractive out of the oven.
by Jane Cooper
I deviated from the standard recipe today by substituting a third of a cup of flour for an equal quantity of cocoa and replacing the raisins with 100g of chopped chocolate. I used brown sugar and left out the cinnamon as well as the melted butter on top.
I used most of the mixture to make a large cake, but because I was so anxious to taste my new Herman, I made three muffins too. Here they are. The muffins were baked to perfection in 25 minutes while my big cake took an hour. This Herman variation tastes nothing short of heavenly!
by Petra Nesbit
The Herman, my husband likes most:
Also replace the butter with double cream.
I hope you enjoy this Coffee Herman as much as we do. He tastes even better with some clotted cream.
by Hilary Bennison
Having made a few traditional recipes following the recipe that came with the starter, I have bravely started experimenting and now made yummy cakes with:
(using drinking chocolate and missing out the sugar, cranberries instead of raisins and two conference pears chopped with skins left on)
as above for chocolate but with 2 ripe mashed bananas
I used a tin of apricots, drained and chopped, a bag of mixed raisin and cranberry mix
All yummy- and my everlasting friend Herman seems very forgiving with measurements and timings. I used loaf tins making two cakes with each lot of mixture, and covered the top with foil for the last 15
-20 mins or so.
All good fun and something I had never done before!
by Tina Knowles
I used the Basic Recipe, but replaced half a cup of flour with cocoa.
This made around 20 very large muffins!
I’ve just made a ginger and lemon drizzle Herman, delicious!
While the cake is still warm, mix the juice of the 2nd lemon with more sugar then it can dissolve and pour over the top. Leave to set as the cake cools for a crunchy lemon top.
by Birgit Wefers
Use the basic Herman recipe change the following:
For fan asssisted ovens use lower temeperature of 160°C and bake for 1 hour before checking with knife/wooden skewer.
I’ve tried some of the bread recipes shown, and they seem to taste a bit “sweet”, no good for a ham sandwich. So I’ve been playing around with Herman and I think I’ve cracked it.
To prevent Herman Bread tasting too sweet, you need to make an adjustment on “Day 9”.
Normally you would add his last feed of 1 cup flour, 1 cup (8oz) sugar and 1 cup milk, and then divide into 4 portions.
But for bread, you need to add the flour and milk only, then divide into 4 portions, then add the sugar individually. For any cake and friend portions add 2oz sugar, but for the bread portions add just ½ oz. Then on “Day 10” bake or pass to friends as normal.
Tip:- To get the perfect temperature water use 160 ml (⅔) cold tap water and 80 ml (⅓) freshly boiled water.
A good idea: Do steps 1 to 5 after lunch, Step 6 before you go to bed, step 7 first thing in the morning, and amaze the family with freshly baked bread for breakfast!
by Toby Rothwell
Continue with the basic recipe.
by Toby Rothwell
Continue with the rest of the basic recipe – The red skins give a lovely colour to the sections of the cake they bake into.
by Elspeth Barraclough
The poppy seeds give an interesting taste and texture to this Herman cake. It vanished very quickly when left exposed to a crowd of hungry railway volunteers!
by Elspeth Barraclough
Another experiment, replacing ground almonds with semolina for a different texture and to soak up a slightly soggier mix due to the citrus juice.
I mixed the last of the citrus juice with a melted bar of white chocolate and used this as icing, but it would also work well with a cream cheese icing.
by Jackie Grebbey
This made a very successful cake…
By Gene Dumoitier
by Natalie Warren
Orange and Carrot Herman The German Muffins. This recipe makes 18 light cupcakes or one yummy cake.
Cream Cheese Filling/ Topping Ingredients:
1. Preheat the oven to 180°C for fan assisted ovens
2. Cream together butter and caster sugar with an electric whisk
3. Beat together Herman with the eggs and juice from half the orange
4. Add a little Herman mixture to the creamed butter/sugar and whisk together again.
5. Next sieve in a small amount of flour and whisk together until combined. Repeat these two steps until the Herman mixture and the flour have all gone – this should happen within about 5 steps finishing with flour
6. Fold the final flour portion in with the grated carrot and orange zest until a batter has formed
7. Fill 18 cupcake cases or 2 buttered and floured 20″ round cake tins and cook for 20 minutes or until a knife can be passed through the centre of one and come out clean and the tops have turned a light brown colour.
9. Allow the cupcakes/cakes to cool then for cupcakes add a little topping to each creating an attractive swirl and add a sugar orange or lemon slice to each.
10. Alternatively for a cake mix together in the same way but reserve one third of the cream cheese icing for the top of the cake and cover the top one of the two cakes with two thirds of the icing.
11. Place the other cake on top and cover with a thin layer to ice the top.
12. Top attractively with your choice of decoration!
by Robyn Altus
Have recently been introduced to Herman, and first cake I made with the batter was to use up some of our large quantity of passion fruit. Instead of the apples & raisins, I replaced with approx 1 cup of passion fruit pulp (and omitted the cinnamon). Absolutely yummy.
by Paula Fowler
Not sure if anyone else has tried this flavouring, but thought I would just try an experiment (as you do!) and I would to share with others.
On day 10 of my Herman Care plan, I halved the mixture to make two cakes, 2/3 for one and 1/3 for the one in the picture. One was an Apple and Raspberry, which is now in the freezer, the other was as per the photo – Chilli & Choc.
I was not sure how much choc to use so in a bowl I had 1x tablespoon of Cocoa powder and 1 tablespoon of Options Drinking Chocolate mixed into a paste with hot water. Then ½ teaspoon of Lazy Chilli. Mixed into Herman mix. Cooked in a loaf tin for 40 minutes.
by Rachel Norris
Follow the normal recipe but omit apple, sultanas, cinnamon and butter-sugar topping.
Sprinkle lightly with brown sugar just before baking. Cook in a loaf tin and make sure you keep an eye on it as it bakes because the top tends to catch. If it does start to burn before the inside of the cake is done just cover in foil and keep cooking.
by Tiffany C
After trawling the website, I’ve combined a few of the recipes to make Banana & Choc Chip Mini Hermans – they’re delicious and my toddler loves them!
* About 360g at Day 12. I measured the batter on scales when separating into 4, so no idea how many cups of it was. Does cooking Herman on a later day make any difference???
** Aussie 250ml cups were used.
I used my new mixer to slowly mix everything, except the choc chips. The benefit of using a mixer is that it really gets the banana all through the batter. Then I stirred in the choc chips.
I filled 24 patty tins to 2/3 full of batter and cooked for 20 mins at 150-160C – fan forced oven (170-180C for normal oven). Cakes came out perfect size, moist and delicious!
by Dana Gabolinscy
Ive been experimenting with herman, my kids loved this little twist on dough boys so thought I’d share it. We were making boil up (a Maori recipe) but could be used in any stew or casserol
Mix to combine, make into balls and drop into boil up, stew, etc. Cook about 30 mins.
by Margaret Porter
Here is my recipe and picture of the finished product. I adapted it from your first one listed on the website. These are very nice with any type of cooked breakfast.
3 cups of flour (plain is fine),
2 heaped tsps Baking Powder,
1/2 tsp salt, and add to the dough
Mix well with a wooden spoon, or you can use a mixer with a dough hook.
Add 1 more cup of flour and mix slightly.
Turn out dough on a floured surface.
Knead until flour is mixed in, all the while adding 1 more cup of flour as you knead the dough. Flours are all different, and you may find you need less than 5 cups of flour.
Roll out in a very big rectangle, or split dough in half and do two lots of rolling and shaping.
Brush dough rectangle with melted butter, to your liking. We like lots of gooey brown sugar goodness in our cinnamon rolls so I am liberal with the melted butter!
Sprinkle dough with Cinnamon and spread brown OR white sugar liberally on the dough. Pat down the brown sugar and roll dough into a pinwheel log. Push both ends in a bit and using both hands, lenghten, if you want small rolls or shorten, if you want big rolls from your dough log.
Butter glass dishes, I like pie and cake pans.
Bake 325F – times vary per oven so watch them carefully after the first 45 minutes
I take them out when tops are good and brown and turn then over using wire racks or plates, and put them back in the pans upside down and bake for another 15 mins or so to brown the bottom.
Take out of the pans after a few minutes, scrape out the sugar in the bottom of the pan and spread on top.
by Gillian Wrightson
That time is with us yet again and Gillian promised to send in a Christmas recipe that is adapted for Herman.
“Anyone can make this… it is so so simple, moist, delicious, and we have nearly finished it already. A great success! “Sigh” that means I will have to make another one…
I was asked to devise a Christmas Cake, the recipe for which is below. It has been tested on real people and given the thumbs up. It is not a dark cake but so full of flavour. It’s a throw everything, all in together, cake, just like Herman. So Why not blend the two?
Place mixture into prepared tin (well lined.) and bake at 160C/325F for 1hr 45 mins.
After one hour if you feel you need to, cover cake with sheet of brown paper.
When it is finished check with a skewer or toothpick – hopefully after the 1 ¾ hours the skewer will come out clean.
When cold, prick with a skewer an inch apart all over the cake.
Sprinkle brandy/ rum over and wrap tightly in plastic
I wanted to have a taste test after only 5 days
It was lovely but if you can…give it at least a week before decorating.
I’m not fond of the Almond Icing, Royal Icing Combo
I went for the Apricot Jam Glaze and Glace Fruit and Nut Decor:
I went for red and green cherries, slivered almonds and mixed peel; Go mad it’s Christmas after all!!
You can read more about Gillian’s recipe here – So So Simple Food
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