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The taste of sweet success for Simpkins

By Staff Writer in Confectionery 6th July 2010

Simpkins, the UK’s original travel sweets manufacturer, has secured a contract to supply ASDA, the Leeds based supermarket chain, with an assortment of confectionery products.

As from July 2010 selected ASDA stores across Yorkshire will stock a range of Simpkins products, including two flavours from the retro Air, Land & Sea range, Citrus Gingers and Rhubarb & Custard drops; three flavours from the Traditional range, Mixed Fruit, Barley Sugar, Forest Fruits; Nipits Pure Liquorice Pellets; Olde Miners Lozenges and tub2go fruits.

Simpkins Sales and Marketing Director Caroline Roney comments: “We are delighted to be listed in ASDA stores across the county, showcasing a diverse mix of our products.

“Whether customers are after a traditional travel sweet, a trendy retro Air, Land and Sea range, or the handy car sweet solution with tub2go, there’ll be something to suit all tastes.

“Beyond our regional success the Simpkins brand is also growing on the world stage, with exports to the Japanese markets are at an all time high.”

Simpkins sweets are available via the manufacturer’s website www.traditionalsweets.com, and are also stocked in Yorkshire branches of Tesco, nationwide health stores, pharmacies, and independent retailers such as Harrods.

The Sheffield based company was established by Leslie Simpkin in 1921 and has been producing sugar free sweets for forty years. The sweets have been popular ever since, with fans including Sir Edmund Hilary on his Everest expedition and WW2 fighter pilots flying at high altitude.

Source: Simpkins

Tagged with: asda confectionery

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‘Philippov sayka’: How to cook the favorite raisin pastry of Tsarist officials

Philippov sayki

Sayka  is a traditional Slavic oval shape bread pastry made from yeasty dough. The name derives from the Estonian  sai , which literally means “white bread”. Novgorod merchants adopted this recipe from the Baltic countries back in the 16th century. Basically, any small oval pastry made from wheat flour may be called  sayka , and there are dozens of its recipes and variations.  Philippov sayka  is hands down my favorite: made from rich sweet dough filled with a generous amount of raisins, and it has a very soft and airy texture. 

The history of iconic  Philippov sayka  goes back to the 19th century when legendary Moscow baker and merchant Ivan Philippov opened a few bakery shops. At that time his most popular breads,  kalachi  and  sayki , were considered to be the best in the city, and people called Ivan Philippov “the king of Moscow bakers”.  

His pastries were so popular that they even were served for Alexander II ‘s table. Moreover, Philippov invented an original bread freezing method and delivered his bakery goods even to remote Siberian regions.  

It is thought that initially  Philippov   sayki  did not contain raisins and were a type of plain rich pastry. One of the biggest fans of the bread was Moscow governor-general Arseny Zakrevsky, who enjoyed them every day for breakfast.  

There is a legend that one fine morning the governor found in his favorite freshly baked  sayka  a cockroach. He was so angry that he immediately sent for Philipov and asked to explain the unpleasant incident. The baker could not think of anything better than to say it was not an insect, but rather, it was raisins, and he ‘finished’ the  sayka  to prove it.  

That very day Philippov baked the first batch of  sayki  with raisins in order to exonerate himself with the governor, and soon after his  sayki  became even more popular than the previous version without any filling. 

The recipe of raisin  sayki  looks quite simple and basic, however, there are some important techniques that you need to follow to get the iconic fluffy texture. The key is to let the yeasty dough sit and rise at least three times; so make sure you have enough time for this sweet masterpiece.  

Ingredients: 

• 100g butter
• 400g plain flour
• 2 eggs + 1 yolk
• 100g raisins
• 2 tsps yeast powder
• 1 tsp vanilla sugar or extract
• ½ tsp salt 

1. In a large clean bowl add lukewarm milk with yeast powder and a tablespoon of sugar. Add about 5 heaped tablespoons of flour, mix until smooth, cover with a clean kitchen towel and set aside in a warm corner for 30 minutes until the mixture gets airy and foamy – here is your predough.  

2. Next, add the remaining sugar, warm (but not hot!) melted butter, two eggs, vanilla sugar or extract, and salt. Mix everything together and start kneading the dough by adding the remaining flour tablespoon by tablespoon.  

3. You may need more or less flour, so just make sure you get the right consistency. The dough should be soft, elastic and slightly sticky. Finally, add raisins to the dough; do not forget to soak and dry the raisins beforehand, I usually do it the night before baking.  

4. Round your dough into a ball, put in a clear bowl, cover with plastic wrap and set aside in a warm corner for one hour. When the dough doubles in size, pound it down, cover with plastic wrap again and leave to rise for another hour.  

5. Then, divide the dough into 8-10 equal oval pieces. Lay out your  sayki  on a baking dish generously greased with butter; cover with a kitchen towel and let them rise for about 20 minutes. Meanwhile, mix one yolk with a couple tablespoons of water and smear  sayki  with this egg wash.  

6. Bake at 180°C for about 30-40 minutes until golden-brown and glossy on top. I prefer my  sayki  warm with butter and a cup of tea.  Priyatnogo  appetita !  

Read more: Top 32 Russian desserts: From plain tasty to finger lickin' good  

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Rhubarb and Custard Travel Sweets

One of the classic British favourite flavours packaged in a classic Simpkins travel tin

Description

Additional information.

One of the classic British favourite flavours packaged in a classic Simpkins travel tin, a mouthwatering blend of Custard (yellow side) and Rhubarb (pink side) – a family favourite! All Natural and Gluten free manufactured to original recipes and the finest ingredients

See ‘ Additional information ‘ for ingredients & nutrition values.

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