Food Heaven

CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY
101
sweet & savoury
R EC I PES
Ferrero Rocher
cake, p14
U
time!
N GRY CROWD WITH OUG
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R
Make Paul
Hollywood’s
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meringue pie
Bake it magical
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Chocolate twist loaf
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68
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• Giant funfetti cookie pizza

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WELCOME
“See in the New Year the

right way – with an indulgent
homemade bake!”
GET IN TOUCH A party without a cake just isn't a party, so see in
Editor Jessica Gooch the New Year the right way with an indulgent
jessica.gooch@anthem-
publishing.com homemade bake to please your hungry friends
and family! We guarantee that the recipes in this
Publisher Sally FitzGerald issue will have your guests asking for seconds, so be
Creative Director Jenny Cook
Art Editor Martin Davies sure to make enough to go round. If in the event that
Printed by William Gibbons it doesn't get eaten (I won't tell anyone about the pud
& Sons
you've hidden at the back of the fridge), simply grab
a spoon and tuck in by yourself – it's a win-win situation!
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NOW!
CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY
101
sweet & savoury
R EC I PES
All the celebrations are likely to leave you feeling less than your best, so turn Turn to page
Ferrero Rocher
cake, p14
to page 107 because we've got some gorgeous brunch recipes that'll give you a 68 for our special
time! OUR
boost and set you off on the right foot the morning after – or why not follow our subscription offer
Y CROWD WITH
FEED A HUNGR
FOR ENTERTAINING
– save 25% on the

BEST RECIPES
Make Paul
Hollywood’s
masterclass to making the perfect buttery, flaky croissants on page 97.
luscious lemon
meringue pie
Bake it magical Also this issue, try Paul Hollywood's gorgeous new recipes on page 82, shop price and get a
with our
FANTASY
CAKES!
STEP-BY-STEP
create a fantasy cake on page 40, or give our vegan baking recipes a go on
free Wilton gift when
WIN! Chocolate twist loaf
1 of 3 OXO
bakeware sets worth £175 each
Croissants
you subscribe by
Get set... Bake! page 65 – you might not believe it, but they taste just as good as their dairy
68
direct debit!
9 772050 122001
• Giant funfetti cookie pizza

• Strawberries & cream cookie cups
• Spinach & pine nut rolls
counterparts, I promise!
Cover image by Adrian Lawrence
© Ryland Peters & Small. Don't forget to enter our competition on page 70 to be in with a chance of
winning an OXO bakeware set worth £175 too. Best of luck and I hope you
have a very merry Christmas and a happy New Year!
JOIN US
NEXT ISSUE!
See you in 2018,
The February/March
Find us at www.facebook.com/
Baking Heaven and search for issue of baking
@BakingHeaven on Twitter. heaven goes on sale
Also keep up-to-date with all the
latest baking news at JESSICA GOOCH 1 February – don’t
www.foodheavenmag.com EDITOR miss it!
WWW.FOODHEAVENMAG.COM DECEMBER / JANUARY baking heaven 3

45
CUPCAKES
52
SPICES
97
11 MASTERCL ASS
Recipes Features
11 GATHERINGS
Party recipes to feed a crowd
8
22
23
WHAT’S COOKING
PRODUCTS
TRAYBAKES
70
29 CAKE HEAVEN COMPETITION
Impressive bakes for all occasions 40 FANTASY CAKES
52 INGREDIENT FOCUS: SPICE
45 CUPCAKE HEAVEN
62 STEP-BY-STEP: CHOCOLATE LOAF
Little bites of indulgence
65 VEGAN BAKING
55 BISCUIT HEAVEN
68 SUBSCRIBE TO FOOD HEAVEN
Treats to enjoy with coffee
70 WIN! 1 OF 3 OXO BAKING SETS
71 PUDDING HEAVEN 82 PAUL HOLLYWOOD’S NEW RECIPES
Make the most of desserts
97 MASTERCLASS: CROISSANTS
85 TEATIME TREATS 100 BEST BUYS: COOKING CHOCOLATE
Indulgences for the afternoon
107 BAKE YOUR BEST EVER BRUNCH
101 SAVOURY HEAVEN 111 BAKING ESSENTIALS BY TALA
Baking with a savoury touch 114 BRITISH BAKING ICON: LITTLE
CITRUS CAKES
4 baking heaven DECEMBER / JANUARY WWW.FOODHEAVENMAG.COM

CONTENTS
23
29 CAKES TRAYBAKES
71 55 101
PUDDINGS BISCUITS SAVOURY
85 22 114
TEATIME TREATS PRODUCTS BRITISH ICON

Recipe finder
Gatherings Vegan baking Branding and content, © Anthem Publishing Limited, 2017. The name
12 Brioche sweet pizza 65 Sticky toffee & rhubarb pud
Baking Heaven® is a registered trade mark of Anthem Publishing
12 Golden syrup tarts 66 Chai spiced rice pudding Limited. All rights reserved.
13 Pain au chocolat bread 67 Just peachy cobbler pot
13 Christmas fruit mince pies
14 Ferrero Rocher cake Puddings Anthem Publishing Ltd, Suite 6, Piccadilly House,
15 Steamed orange puds 72 Orange chocolatey pud London Road, Bath BA1 6PL
16 Fourme d’ambert eccles cakes 72 Pistachio parcels Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980
16 Spinach & pine nut rolls 73 Cinnamon mini muffins
17 Mini cinnamon scrolls 74 Spiced latte meringue PUBLISHER Sally FitzGerald
17 Chocolate babka 74 Honey & macadamia tart sally.fitzgerald@anthem-publishing.com
18 Melting snowman cookies 75 Triple chocolate tartlets EDITOR Jessica Gooch
19 S’mores 76 Lime delicious pudding jessica.gooch@anthem-publishing.com
19 Mulled wine & pear trifle 76 Magic mocha pudding ART EDITOR Martin Davies
20 White choc wonderland cake 77 Peach & plum pie
DIGITAL ASSISTANT Tilly Haines
77 Strawberry & rhubarb brioche pud
tilly.haines@anthem-publishing.com
Traybakes 78 Apple & walnut galette
24 Day & night traybake 79 Pumpkin bread pudding AD MANAGER Leah Fitz-Henry
25 Toffee apple traybake 79 Coconut rice pudding JUNIOR ADVERTISING SALES EXECUTIVE Eleanor Ford
26 Chocolate apple traybake 80 Mango & turmeric cheesecake eleanor.ford@anthem-publishing.com
27 Poppy seed traybake HEAD OF MARKETING AND PRODUCTION Verity Travers
Paul Hollywood verity.travers@anthem-publishing.com
Cakes 82 Jam tarts MARKETING MANAGER Gemma Bailey
30 Bûche de Noël 83 Cheesy crackers gemma.bailey@anthem-publishing.com
31 Jewelled chocolate torte 84 Individual lemon meringue pies
CHIEF EXECUTIVE OFFICER Jon Bickley
32 Shimmering star cake
jon.bickley@anthem-publishing.com
33 Blueberry blues Teatime treats
34 Banana & choc chunk cake 86 Plum & bay custard tart CREATIVE DIRECTOR Jenny Cook
34 Spiced rhubarb & almond cake 87 Butterscotch & parsnip pud jenny.cook@anthem-publishing.com
35 Blackberry & apple sandwiches 87 Fig & apricot tart MANAGING DIRECTOR Simon Lewis
36 Mum’s apple custard cake 88 Chewy oat & ginger bikkies simon.lewis@anthem-publishing.com
36 Silken pear cake 88 Spiced madeleines
37 Bee sting cake 89 Valya’s lemon tart PRINT William Gibbons & Sons Ltd
38 Three milk cake 89 Panna cotta Tel +44 (0) 1902 730011
38 Olanda cake 90 Baked apple doughnuts
91 Apple & date cake
DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building,
Fantasy cakes 91 Peanut butter caramel brownies 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900
40 Unicorn dreamer 92 Eccles cakes
43 Pink fizz cake 93 Cinnamon meringue LICENSING ENQUIRIES Regina Erak
regina.erak@globalworks.co.uk
93 Banana tarte tatin
Cupcakes 94 Love cake
46 Bluberry & polenta cupcakes 95 Vattalappan pudding SUBSCRIPTION ENQUIRIES
46 Cranberry & orange cupcakes Website: shop.anthempublishing.com
47 Chocolate liqueur cupcakes Savoury UK 0844 856 0642 or International +44 (0)1371 853 609
Email: shop@anthem-publishing.com
48 Fondant cupcakes 102 Kale & linseed spanakopita
Calls to 0844 numbers cost 7 pence per minute, plus your phone
48 Mocha muffins 102 House breads
company’s access charge.
49 Lamington cupcakes 103 Naan breads
49 Lemon meringue cupcakes 103 Rye crackers COMPETITION RULES
50 Raspberry balsamic cupcakes 104 Light rye flatbread By entering a competition you are bound by these rules. Late or incomplete entries will be
50 Rocky road cupcakes 104 Ricotta & rosemary breadsticks disqualified. Only one entry per person will be accepted. The company reserves the right to
substitute any prize with cash, or a prize of comparable value. Competitions are open to UK
51 Pumpkin cupcakes 105 White bean wafers
residents over 18 only, except employees of Anthem Publishing and any party involved in
51 Strawberries & cream cookie cups 105 Chickpea pancake the competition or their households. By entering a competition you give permission to use
106 Puff pastry pie personal information in connection with the competition, for promotional purposes. If you do
Biscuits not want your information to be shared, please tick ‘no offers’ on your entry. Entries become
the property of the company upon receipt and will not be returned. If you are a winner, receipt
56 Chocolate gingerbread caramel Brunch of prize is conditional upon complying with the competition rules.
57 Shortbread biscuits 108 Crumpets
57 Peanut butter sesame biscuits 109 English muffins
58 Coffee almond biscuits 110 American-style pancakes
59 Snow-frost gingerbread
59 Citrus snowball biscuits British icon
60 Frozen air cookies 114 Little citrus cakes
60 Giant funfetti cookie pizza
61 PB&J thumbprints
All content copyright Anthem Publishing Ltd, 2017, all rights reserved. While we make every effort
to ensure that the factual content of Baking Heaven is correct we cannot take any responsibility nor be
held accountable for any factual errors printed. No part of this publication may be reproduced,
stored in a retrieval system or resold without the prior consent of Anthem Publishing Ltd. Anthem
Publishing recognises all copyrights contained within this issue. Where possible we acknowledge the
copyright holder. Baking Heaven is a trade mark owned by Anthem Publishing.
6 baking heaven DECEMBER/JANUARY
Give your festive creations some serious show-off
sparkle. Our Gold and Silver Glitter Sprays come in
easy-to-use pump bottles and are perfect for cupcakes
and celebration cakes.
www.mycakedecor.co.uk
What’s cooking… ALL THE BAKING NEWS, PRODUCTS
AND EVENTS COMING YOUR WAY
The perfect finish...

LEARN A
Magic Sparkles Launches NEW SKILL
CREATE
New Unicorn Mix BUTTERCREAM
Jazz up your cupcakes or cookies FLOWERS
with the Magic Sparkles Unicorn
Mix! It adds a touch of fantasy to
the simplest cake or bake and is
fully edible!
Magic Sparkles and Magic
Twinkles contain no ‘nasties’
and do not impact the taste of
your creations so your delicious
flavours can shine through.
Their natural colours range
uses food colourings sourced
from plant and fruit extracts and Pipe a fantastic
they are one of the only suppliers wintry scene on
of glitters using natural food your Christmas
colours. Find out more at cake this year with
www.magicsparkles.com Wilton’s
‘I Taught Myself
Buttercream Flowers
Piping Kit’. The kit
Christmas all wrapped up! comes with a booklet
Your taste buds tell you everything when it showing you beautiful
comes to quality of flavour and by sourcing the photographs, new
very best produce – from Scottish raspberries, techniques and
strawberries and blackcurrants, to citrus from instructions to pipe
Seville – and using traditional preparation amazing buttercream
methods, Mrs. Bridges ensures every jar cakes throughout the
preserves the true taste of each ingredient. year – from evergreen
Treat friends and family (or yourself!) to trees in winter to
Mrs. Bridges fantastic hamper containing stunning piped roses
five Christmas favourites with recipe cards and hydrangeas in
including: Cranberry Sauce with Port, Fruits summer for your
Enhance your bakes… celebration cakes, as
of the Forest with Mulled wine, Christmas
Marmalade, Christmas Chutney
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The real taste of vanilla well as on-trend
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from www.mrsbridges.co.uk “Most of the vanilla we buy today of concentrations available and succulents and
is artificially treated,” says Daniela they are also sugar free. unicorn manes! Find
Rosillo, the founder of L’Maya “As a company we have been this kit and over
specialist vanilla products. building relationships and 9000 products and fun
“ I dreamt of providing a more supporting hundreds of artisans ideas at www.
natural product based on the real to produce the best quality and cakecraftworld.co.uk
vanilla extract, so L’Maya fine aroma and taste of pure Use code CCWDEC17
products were born. They are one vanilla so you can create your best to get 10% off
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market due to the different levels yourself at www.lmayaworld.com 28/02/18!

BAKING NE WS
A chocoholics dream…
WRITE ON!
Create world-class
bakes at home
MAKE A MAGICAL
UNICORN WITH US!
We are extremely excited to announce our
exclusive cake decorating class – a Unicorn
Cake Masterclass in partnership with Wilton.
The class will give expert tuition in all the
Looking to impress with
skills needed to make a magical unicorn
your baking skills this
cake, including layering and covering, piping
festive season?
with buttercream, food colouring, making
Creating showstopping
decorations by hand and using cutters, plus
Christmas centrepiece
ways to fix decorations to fondant iced cakes. The Guittard Chocolate
cakes is so easy with
The day class will take place on 10th March at Company baking range
Cake Décor Choco
Ginger Whisk School in Turnham Green, offers Fair Trade™,
Writers. Now you can
London. Places are very limited so don’t certified and organic
achieve patisserie-
delay, book your place now at chocolate in a variety of
style decorating with
unicornmasterclass.eventbrite.co.uk different forms so everyone can Dark Chocolate Chips, which
this handy tube – simply
have the very best ingredients can be used to add a touch of
melt, snip and decorate!
for perfectly baked goods. indulgent luxury to any recipe,
Available in delicious
From superbly creamy 31% or their Cocoa Rouge
milk, white and dark
Maxi Milk Chocolate Chips, Unsweetened Cocoa Powder,
chocolate from Tesco,
which are crying out to be Guittard has the ideal product
Asda, Sainsbury’s,
mixed into cookie dough or whatever your bake! Find
Morrisons, Waitrose,
folded through cake batter, to Guittard products at Lakeland,
Wilko, The Range and
the intensely dark 63% Extra Whole Foods, M&S and Ocado.
online at www.
Looking to add a festive flair sprinklesandco.co.uk
to your bakes? Gift ideas…
Sprinkles & Co offer a fabulous array of
Christmas themed decorations that are sure
to delight. From Shimmered Snowflakes,
The perfect winter warmer!
Green Hollies, adorable gingerbread men- Move over spiced chai teas and filler for any cake lover. While
shaped sprinkles and much more. Get your warmed apple ciders, mug cakes you’re waiting for it to cook and
orders in now in time for Christmas! are our new favourite winter cool, pop on the kettle, grab your
Everything in the sprinkles decoration range warmer! You can warm up your favourite book and some cosy
is 100% natural! No artificial colours, no hands on the mug as you tuck into slippers and get ready to enjoy!
artificial flavours and no hydrogenated fats. an indulgent, gooey chocolate The Cookie Crumbles Mug
To make things even sweeter, Baking Heaven brownie that takes less than Cake Gift set includes a
readers can get 10% discount by using the 5 minutes to make. personalised mug, mug cake mix
code BAKINGHEAVEN10 at the checkout. These mug cake gift sets make and spoon, and costs £9.50 from
Visit www.sprinklesandco.co.uk a wonderful present or stocking www.cookiecrumbles.co.uk
WWW.FOODHEAVENMAG.COM DECEMBER/JANUARY baking heaven 9

TIME TO
CELEBRATE!
It’s party time! Gather your friends and family and treat
them to a homemade feast – we guarantee these recipes will
have them licking the spoon and asking for seconds...
For the chocolate babka, go to page 17

Brioche sweet pizza 500g (1lb 2oz) brioche dough, 3 Preheat the oven to 150°C/Gas
rested overnight Mark 2. Place a pizza stone or a baking
SERVES 6 500g (1lb 2oz) crème pâtissière tray in the oven to heat up.
500g (1lb 2oz) ricotta cheese 4 Put the crème pâtissière and ricotta in
250g (9oz) fresh raspberries a bowl and mix to combine.
125g (4½oz) fresh blackberries 5 Spread the ricotta mixture over the
juice of ½ a lemon dough, leaving a 1cm (½in) border
50g (1¾oz) caster sugar around the edge. Arrange the berries
over the top.
1 Put the rested dough on a clean work 6 Transfer to the hot pizza stone and
surface dusted with flour. Roll out to a bake for 30 minutes; if using a baking
circle 20cm (8in) in diameter and about tray, bake for 40 minutes.
1.5cm (5/8in) thick. Don’t worry too 7 Remove from the oven, drizzle
much about the shape, but the with the lemon juice and sprinkle with
thickness should be even. the sugar.
2 Leave on a tray in a damp, warm place 8 Enjoy warm, straightaway.
for 1 hour.
Golden syrup tarts corner – this method of lining the tin is

to counteract the pastry shrinking
ould be
MAKES 4 once baked.
e f il li n g s h
melted butter, for greasing 5 Rest the pastry cases in the freezer Th wobbly
350g (12oz) sweet shortcrust pastry for at least 20 minutes.
like a lighetd, custard
360ml (12fl oz) single cream
(35% fat)
6 Preheat the oven to 200°C/Gas
Mark 6. Blind-bake the pastry cases for
caramelis
100g (3½oz) golden syrup or 20-25 minutes, or until golden. Remove
treacle, plus an extra 50g (1¾oz) from the oven and allow to cool.
for topping 7 Turn the oven down to 110°C/Gas
6 free-range egg yolks Mark ¼, without the fan on.
1 vanilla pod, seeds scraped 8 Set the cooled blind-baked tart shells
on a baking tray.
1 Brush four 10cm x 3.5cm deep 9 Put the cream, golden syrup, egg
(4x1¼in) loose-based tart tins with yolks, and vanilla pod and vanilla seeds
melted butter. in a heatproof bowl and place over a
2 Roll the pastry out to 3mm (1/8in) thick saucepan of simmering water, stirring
and cut it into four 15cm (6in) rounds. until combined.
Knead the excess dough back together 10 Strain the mixture and pour into the
and roll it out again to get a few more tart shells. Bake for 45-50 minutes, or
discs to keep in the freezer. until the filling is just set.
3 Place the pastry rounds on top of the 11 Remove from the oven and increase
tart tins and gently push them into the the temperature to 200°C/Gas
tins, moving round the rim until all of the Mark 6. Warm the remaining golden
pastry has been inserted – you should syrup until thin and runny, then very
now have about 1cm (½in) of dough gently pour over the tart fillings, being
hanging over the sides. careful not to break the surface.
4 Use your index finger and thumb to 12 Return to the oven for 3-5 minutes,
work your way around the edge, forcing until lightly browned; alternatively, you
the pastry into the tins so that little or no could place them under a hot grill.
pastry is left protruding. Where the 13 Cool for 30 minutes before serving.
upright edge of the pastry meets the The tarts will keep in an airtight
base, there should be a sharp angle container in the fridge for a day.
where it has been firmly forced into the

G AT H E R I N G S
Pain au 1 Preheat the oven to 150°C/Gas

Mark 2. Put a baking dish, measuring
chocolat bread 11x21cm (4¼x8¼in) and 6cm (2½in)
and butter pudding deep, in a larger roasting tin.
2 Put the eggs, sugar, cream, milk, vanilla
SERVES 5-6
seeds, lemon zest, ginger and nutmeg in
200g (7oz) free-range eggs a large bowl. Whisk to combine.
120g (4¼oz) caster sugar 3 Arrange the pain au chocolat pieces
360ml (12½fl oz) single cream standing up in the baking dish. Sprinkle
(35% fat) with the blueberries and pour over the
240ml (8fl oz) milk egg mixture. Pour enough boiling water
1 vanilla pod, seeds scraped into the roasting tin to come halfway up
grated zest of 1 lemon the side of the baking dish.
½ a pinch ground ginger 4 Carefully transfer the roasting dish to
½ a pinch ground nutmeg the oven. Bake for 1 hour 40 minutes, or
2 pain au chocolat, each cut into until the custard has just set.
3 pieces 5 Serve warm, with ice cream or
80g (2¾oz) blueberries cream, and a sprinkling of icing sugar.
ice cream or cream, to serve
icing sugar, for dusting
Christmas fruit medium heat and add the brown sugar,

mixed spice and cinnamon, stirring
mince pies well. Add the apple and cook for
MAKES 20 2-3 minutes, or until softened but still
75g (2¾oz) currants holding its shape.
75g (2¾oz) raisins 4 Fold the mixture into the macerated
30g (1oz) mixed candied citrus peel fruit.Add the almonds, lemon zest and
2 tbsp brandy lemon juice, mixing well to combine.
80ml (2½fl oz) apple cider 5 Brush twenty 6.5cm (2½in) individual
50g (1¾oz) unsalted butter tart tins with a little butter.
75g (2¾oz) soft brown sugar 6 Roll the pastry out thinly and cut out
¼ tsp mixed spice 20 bases to line the tins. Re-roll the
¼ tsp ground cinnamon pastry as needed to cut out 20 lids.
300g (10½oz) apples, cored, peeled 7 Rest the pastry cases and lids in the
and cut into 5mm (¼in) cubes fridge for at least 20 minutes; these
25g (1oz) blanched almonds, ones do not need to be blind-baked.
roughly chopped 8 Preheat the oven to 170°C/Gas
finely grated zest of ½ a lemon, Mark 3. Place about 2½ tsp of the fruit
plus the juice of ½ a lemon mixture into each pastry shell.
600g (1lb 3oz) sweet shortcrust 9 To attach the lids, brush the rim of the
pastry pastry base and the lid with a little egg
2 free-range eggs mixed with wash and lay the lid over the base.
3 tsp milk 10 Gently squeeze the top and bottom
caster sugar, for sprinkling pastry edges together to make a good
seal. Make a small hole in the middle to Recipes on pages
1 Put the currants, raisins and mixed allow steam to escape, then brush the 12-13 are taken from
All Things Sweet
peel in a bowl and pour the brandy and tops with egg wash and sprinkle by Paul Allam and
cider over, mixing well to coat. with caster sugar. David McGuinness,
2 Cover with clingfilm and set aside for 11 Bake the pies for 20 minutes, or until published by
Murdoch Books
at least 1 week. the tops are golden and the base is cooked. (£25). Photography
3 Melt the butter in a frying pan over a Leave to cool slightly before serving. by Alan Benson.

chocolate and some with a criss-cross
pattern. Sprinkle the ‘filled’ discs with
RECIPE the tbsp of chopped hazelnuts. Chill
until needed.
4 If necessary, trim the tops of the
cakes to make level. Push the soup can
into the centre of each cake, then twist
the can and lift to remove a centre circle
of cake. Slice one of the removed
pieces in half horizontally and reserve.
Recipe taken from 5 To make the hazelnut chocolate filling,
Fantasy Cakes by stir the Nutella to loosen. Whip the
Angela Romeo,
Ryland Peters & cream until very soft peaks form. Stir
Small (£16.99). the cream through the Nutella, a couple
Photography by of tablespoons at a time.
Adrian Lawrence
© Ryland Peters 6 Using 200g (7oz) of the buttercream,
& Small. sandwich the two large cakes together.
Place the cake on a cake board. Fill the
middle with the chocolate filling, then
Ferrero Rocher cake To serve place the small reserved sponge circle
7 Ferrero Rocher chocolates on top to enclose the filling.
SERVES 24 1-2 sheets edible gold leaf 7 Crumb-coat the cake (see page 43)
100g (3½oz) milk chocolate, (optional) using 350g (12oz) of the buttercream.
chopped You will need Place in the fridge for 15 minutes, then
100g (3½oz) dark/bittersweet disposable piping bag use the remaining buttercream to coat
chocolate, 85% minimum cocoa baking sheet lined with baking the cake in a second layer. Smooth and
solids, chopped parchment remove the excess buttercream with a
20g (¾oz) chopped toasted 400g (14oz) empty clean soup can palette knife/metal spatula. Chill for
hazelnuts, plus an extra 1 tbsp 15 minutes.
for sprinkling 1 Preheat the oven to 180ºC/Gas 8 Melt the remaining milk and dark
150g (5½oz) Nutella Mark 4. Place all the sponge ingredients chocolate, together as before. Stir half
250ml (9fl oz) whipping cream in a large bowl and beat with an electric of the chopped hazelnuts through
For the double chocolate sponge hand whisk until combined and smooth. the chocolate.
450g (1lb) self-raising flour plus Transfer to two greased and lined deep 9 Pour the melted hazelnut chocolate
2 tsp bicarbonate of soda, sifted 20cm (8in) cake tins for 50-55 minutes, around the top of the cake, next to the
3 tbsp unsweetened cocoa powder, until an inserted cocktail stick comes edge, allowing it to trickle down the sides.
mixed with 4 tbsp just-boiled out clean. Leave to cool. Continue drizzling the chocolate in spiral
water 2 To make the buttercream, using an motion, moving inwards to completely
500g (1lb 1oz) caster sugar electric hand whisk, beat the butter until cover the top of the cake (leave a couple
240g (8½oz) butter, melted and light and creamy. Add the vegetable fat, of tbsp of melted chocolate in the bottom
cooled, plus extra for greasing vanilla and 2 tbsp water. Gradually whisk of the bowl). Gently sweep a long palette
300ml (10fl oz) buttermilk in the icing sugar in batches, until knife across the top to level, if necessary.
4 free-range eggs smooth and spreadable. Add another Gently ‘throw’ the remaining hazelnuts at
1 tsp pure vanilla extract 1 tbsp water, if needed. the melted chocolate; they will
150g (5½oz) dark chocolate, 3 To make the chocolate discs for the immediately stick. Chill for 30 minutes.
melted top of the cake, melt 25g (1oz) of the 10 Re-melt the reserved two tbsp of
For the buttercream milk chocolate and 25g (1oz) of the dark chocolate, if necessary, and use as a glue
200g (7oz) butter, softened and chocolate together in a heatproof bowl to help stick the chocolate and hazelnut
cubed set over a pan of simmering water (or discs to the top of the cake along with
125g (4½oz) vegetable fat such as microwave on high in 30-second bursts, the Ferrero Rocher chocolates. Decorate
Trex, at room temperature stirring in between). Spoon into the with the edible gold leaf, if using. Serve
2 tsp pure vanilla extract piping bag and cut a small hole in the tip. at room temperature and use a warmed
650g (23oz) icing sugar, sifted, Use to drizzle 5-7 circles, 3-5 cm (1¼- knife to cut.
plus 3 tbsp unsweetened cocoa 2in) in diameter, onto the lined baking
powder sheet. Fill some completely with

G AT H E R I N G S
Steamed e l i c i o u s
D rd & ice-cream!w i t h
orange puds
with Grand Marnier custard
SERVES 6
custa
190g (7oz) unsalted butter,
softened, plus extra for greasing
190g (7oz) caster sugar
2 oranges
3 free-range eggs
130g (4½oz) plain flour
15g (½oz) baking powder
100g (3½oz) breadcrumbs
For the orange syrup
160g (5½oz) caster sugar
1 ltr (1¾pts) orange juice
For the Grand Marnier custard
225ml (7¾fl oz) milk
225ml (7¾fl oz) double cream
3 free-range egg yolks
30ml (1fl oz) Grand Marnier
1 Grease six 160ml (5 fl oz) dariole

moulds with butter and set aside.
2 To make the puddings, cream the
butter and sugar in a mixer until light in
colour. Meanwhile, zest both oranges
but only juice 1 of them. Add the juice
and zest to the bowl once the butter and
sugar have creamed, then mix again
and add the eggs.
3 Continue to mix, making sure to
scrape down the sides. The mixture will
split, but don’t worry, it will come back
together. Now add the flour, baking
powder and breadcrumbs and make
sure it’s really well mixed.
4 Spoon the mixture into the moulds,
filling them two-thirds full, leaving 1cm
(½in) free at the top. Cover with foil and
use elastic bands or string to hold the
foil in place. Place in a steamer over a
medium heat, so that there is lots of
steam, for 40 minutes.
5 While the puddings are cooking,
make the syrup and custard. To make put the egg yolks, sugar and Grand and make it go lumpy. Pass through a
the syrup, put the sugar and orange Marnier into a bowl and whisk together. sieve and set aside until the sponge
juice into a saucepan and bring to the Once the milk and cream mixture has is ready.
boil. Continually skimming off any foam, boiled, slowly pour it on to the yolk mix 8 To serve, spoon some of the custard
cook until it has reduced to about and stir well. into each bowl and add the puddings
200ml (7fl oz). 7 Put the mixture into a clean saucepan fresh from the steamer. Finish by
6 To make the custard, heat the milk and heat gently until it thickens a little, spooning over the syrup, about
and cream in a saucepan. Meanwhile, taking care not to scramble the eggs 2 tbsp per pud.

¼ tsp ground cinnamon the sides of the pastry with milk, then
finely grated zest and juice of ¼ of turn them up to enclose the mix
an orange and seal.
500g (1lb 1oz) puff pastry, rolled out 4 Turn them over and place on a baking
into sheets 5mm (¼in) thick sheet lined with baking paper. Place in
300g (10½oz) Fourme d’Ambert the fridge to rest for 30 minutes.
cheese, cut into 12x2cm 5 Preheat the oven to 180°C/Gas
(4½x¾in) cubes Mark 4. Take the cakes from the fridge,
milk, for glazing make 3 slashes on the top and brush
caster sugar, for dusting with milk. Dust with sugar and bake
for approx. 20 minutes, or until
1 Put the butter, sugar, currants, spices, golden brown.
Fourme d’ambert orange zest and juice into a bowl and
Recipes on pages
eccles cakes mix well. Roll a tsp of the mixture into a 15-16 are taken
ball. Continue until you have 12 balls. from Duck & Waffle:
MAKES 12 2 Take the pastry sheets and, using a Recipes and Stories
by Daniel Doherty,
30g (1oz) unsalted butter, melted cookie cutter, cut out discs approx. published by
150g (5½oz) soft brown sugar 10cm (4in) in diameter. Mitchell Beazley
120g (4¼oz) currants 3 Place a cube of cheese in the centre (£18.99). (www.
octopusbooks.co.uk)
½ tsp freshly grated nutmeg of each pastry, then top with one of the Image by Anders
¼ tsp ground allspice fruit mix balls, flattened slightly. Brush Schønnemann.
bought puff pastry sheets) 6 Sprinkle the pine nuts and feta over
plain flour, for rolling the spinach. Brush the empty pastry
100g (3½oz) pine nuts, toasted strip with the beaten egg and then,
200g (7oz) feta cheese, crumbled starting at the opposite side, firmly roll
1 free-range egg, lightly beaten up the pastry into a roulade. Don’t roll it
salt and freshly ground pepper so tightly that the mixture squeezes out.
1 Coarsely chop the leaves and stems Mark 4. Line a large baking tray with
of the English spinach. Bring a large baking paper.
saucepan of salted water to the boil. 8 Using a serrated knife, cut the roulade
Blanch the spinach for 30 seconds, then into 10 equal pieces. Place on the
drain and refresh in icy cold water. baking tray (do not overcrowd the tray
Squeeze out any excess liquid, then as the rolls will double in size). Bake the
set aside. rolls for 18-20 minutes, or until the
2 Heat the olive oil in a large frying pan pastry is golden brown.
over a medium heat. Sauté the onion and 9 Remove the tray from the oven and
garlic for 3-4 minutes, until transparent use a pastry brush to glaze the rolls with
but not coloured. Transfer to a bowl and the extra olive oil. Set the rolls aside to
Spinach and pine set aside to cool to room temperature. cool slightly before serving warm.
3 Mix the spinach into the onion and
nut rolls garlic and season with the chilli flakes,
MAKES 10 salt and freshly ground black pepper.
400g (14oz) English spinach 4 Roll out the pastry on a lightly floured
4 tbsp olive oil, plus 3 tbsp extra, surface then divide into four 30cm
for glazing (12in) squares (if using shop-bought Recipe taken from
Hummus & Co by
1 small brown onion, finely chopped puff pastry sheets, roll each sheet Michael Rantissi and
3 garlic cloves, crushed into a square). Kristy Frawley,
½ tsp chilli flakes 5 Spread the spinach mixture over the published by
Murdoch Books
700g (1lb 9oz) good-quality butter- pastry, leaving a 2cm (¾in) strip free (£20). Photography
based puff pastry (or 4 shop- along one edge. by Alan Benson.

G AT H E R I N G S
100ml (3½oz) lukewarm milk, plus the dough out to a thin rectangle about
extra for brushing 25x35cm (10x13½in) in size.
25g (1oz) butter, melted, plus extra 3 Generously spread with melted
for greasing butter, all the way to the edges.
1 free-range egg 4 Combine the sugar, cinnamon and
For the filling ground nutmeg in a bowl, then sprinkle
50g (1¾oz) butter, melted the mixture evenly on the butter, leaving
30g (1oz) sugar a little margin.
2 tsp cinnamon 5 Roll the dough up from the long side
a pinch of ground nutmeg and cut into 12 even slices about 2.5cm
For the frosting (1in) thick. Place the scrolls in a buttered
50g (1¾oz) icing sugar tin, leaving about 1-1.5cm (½-¾in) space
Mini cinnamon 70g (2½oz) cream cheese between them.Cover with clingfilm and
scrolls 1 tbsp lukewarm milk leave to rise for another 30 minutes.
6 Meanwhile preheat the oven to
MAKES ABOUT 12 1 For the dough, combine the flour, yeast, 175°C/Gas Mark 3. Brush the scrolls
For the dough salt, sugar and vanilla sugar in a mixing with milk and bake until golden brown,
250g (9oz) flour, plus extra for bowl. Add the milk, butter and egg and about 25-30 minutes.
dusting knead everything for about 5 minutes to 7 Meanwhile, combine the icing sugar,
½ a sachet of dried yeast make a smooth, pliable dough. Cover the cream cheese and milk to make the
a pinch of salt bowl with clingfilm and leave the dough to frosting. Cover the scrolls with the
15g (½oz) brown sugar rise for about 1½ hours. frosting as soon as they come out of the
½ a packet of vanilla sugar 2 Dust your worktop with flour and roll oven. Serve warm.
Chocolate babka the bowl with clingfilm and leave the

dough to rise for about 1 hour.
MAKES 1 LOAF 2 Meanwhile, dry-roast the hazelnuts in
For the dough a small frying pan for the filling. Add the
290g (10¼oz) flour, plus extra for sugar and caramelise lightly. Combine
dusting the semi-sweet chocolate and butter
¾ of a sachet of dried yeast and melt in a glass bowl set over a pan of
40g (1½oz) sugar simmering water. Set aside to cool, then
a generous pinch of salt stir in the icing sugar and cocoa powder.
2 free-range eggs 3 Butter a 25x10cm (10x4in) loaf tin.
60ml (2¼fl oz) lukewarm milk Dust your worktop with flour and roll the
70g (2½oz) butter, softened, plus dough out to a rectangle about 35x25cm
extra for greasing (13½x10in) in size. Spread the chocolate
For the filling filling evenly across the dough, leaving a 175°C/Gas Mark 3. Bake the babka for
50g (1¾oz) hazelnuts, blanched and margin of about 1.5cm (¾in). 30-35 minutes. If the surface gets too
coarsely chopped 4 Sprinkle with the caramelised nuts, dark, cover with foil after 15-20 minutes.
1 tbsp brown sugar then roll up the dough tightly and evenly, Remove the tin from the oven and set
70g (2½oz) high-quality semi-sweet starting from the narrow side. aside to cool before removing the babka
chocolate (70% cocoa) 5 Halve the rolled-up dough lengthwise from the tin. Leave to cool fully.
50g (1¾oz) butter with a sharp knife to allow the layers of
25g (1oz) icing sugar dough and filling to fan out decoratively.
2 tbsp cocoa powder 6 Pinch the ends together and carefully Recipes on this page
intertwine the two strands, making sure taken from New York
Christmas by Lars
1 For the dough, combine the flour, that the cut surfaces always point Wentrup and Lisa
yeast, sugar and salt in a mixing bowl. upwards. Transfer the intertwined dough Nieschlag, published
Add the eggs, milk and butter and roll to the loaf tin, cover and set aside to by Murdoch Books
(£20). Photography
knead everything for about 10 minutes rise for another hour. by Lisa Nieschlag
to make a smooth, pliable dough. Cover 7 Meanwhile, preheat the oven to and Julia Cawley.

1 Preheat the oven to 180ºC/Gas
Mark 4. Line 2 baking sheets with
baking parchment.
2 Put the sugar and butter in a bowl and
cream together until thick and pale. Stir in
the flour until everything is combined.
3 Dust the work surface with flour. Tip
the mixture out onto the surface and
work it into a disc with your hands,
gathering in all the crumbly bits as you
go and working them into a dough.
4 Roll out the dough to a thickness of
5mm (¼in), then cut out 20 circles with
the 7cm (2¾in) cutter, re-rolling scraps
of dough as necessary and arranging
them on the lined baking sheets as
you go.
5 Bake the cookies in the oven for
13-15 minutes, or until they are golden
brown. Leave on the tray to firm up for a
few minutes, then transfer to a wire
rack and leave to cool completely.
6 While waiting for the cookies to cool,
decorate the snowmen’s faces by using
writing icing in tubes to draw eyes and a
mouth on individual marshmallows.
Use orange jelly slices cut into tiny
wedges for a carrot nose. Allow the
decorated faces to set.
7 Make the icing by sifting the icing
sugar into a bowl and stirring in the milk
little by little until you have a thick,
smooth icing that isn’t runny. If it looks
too runny, add a little more icing sugar
to thicken it up. You don’t want it to pour
ING TIP
BAK off the edges of your cookie.
8 When the cookies are completely
EDIBLE CRAFTS cool, spoon a little white icing onto each
CHIL DR EN W IL L L OV E
TACK L ING T HE SE E A S Y one – it’s meant to look like a puddle, so
BISCUI T S! don’t worry about being too neat.
9 While the icing is still soft, put your
marshmallow head in place. Use
chocolate chips or chocolate-coated
puffed rice for the coal buttons, and
Melting snowman 3-4 tbsp milk place these on while the icing is runny.
cookies To decorate Leave the icing to harden and set for
200g (7oz) icing sugar about 10 minutes.
MAKES 20
ready-made writing icing in tubes 10 Once the white icing has set, use
For the biscuits (a few different colours) the writing icing to draw on stick arms
110g (3¾oz) caster sugar 20 mini marshmallows and a nice colourful scarf.
225g (8oz) unsalted butter, softened orange jelly slices, or other jellied
275g (8oz) plain flour, plus extra orange sweet
for dusting mini chocolate chips or chocolate-
For the icing coated puffed rice
200g (7oz) icing sugar

G AT H E R I N G S
S’mores 3 Use a fork to slide the marshmallow

off the skewer onto the chocolate-
MAKES 10 topped biscuit and sandwich with a
20 biscuits made using your second biscuit. Devour immediately!
favourite recipe, baked in festive 4 Repeat with the remaining
shapes if you like, or digestive marshmallows.
biscuits, if you prefer
10 squares of milk or dark TIP If you’ve not got an open flame or
chocolate fire, you can make these under a
10 large marshmallows medium-high grill by topping a biscuit
with a piece of chocolate, then the
1 Lay half your biscuits out on a marshmallow and popping the stack
plate or tray and top each one with a under the preheated grill for
piece of chocolate. 4-5 minutes, or until the marshmallow
2 Spear a marshmallow onto a metal begins to brown and melt. Be sure to
skewer and hold it over an open flame. keep your eye on them because they
Keep turning them until the can burn very easily. Remove from the
marshmallow softens and begins grill and top with a second biscuit.
to brown.
t a l t e r n a t i v e
Mulled wine,
poached pear and
a simmer over a low-medium heat,
stirring until the sugar has dissolved. A grea Xmas pudding!
ginger trifle
SERVES 10-12
Leave on a very low heat for about
15 minutes to allow the flavours to
infuse. Meanwhile, peel the pears, but
to
leave them whole (stem intact).
For the pears 2 Turn up the heat to medium and add
750ml (1½ pts) red wine (1 bottle) the whole pears. Bring to a gentle
125g (4½oz) caster sugar simmer and poach the pears for
3 cloves 35-40 minutes, until they are deep red
1 cinnamon stick and just tender. Carefully remove each
½ tsp freshly grated nutmeg one from the liquid and set them aside
1 bay leaf to cool. Return the liquid to the heat,
3 clementines, sliced into rounds remove the spices, bay leaf and
(skin on) clementine slices and boil for
6-8 conference pears (not too ripe) 15-20 minutes to reduce it by half its
For the trifle volume and create a syrup. Remove
250ml (9fl oz) double cream from the heat and allow to cool
300g (10½oz) ginger loaf, cut into completely before assembling the trifle.
2cm (¾in) chunks 3 To assemble the trifle, cut your cooled
750ml (1½ pts) ready-made fresh pears in half lengthways and use a
vanilla custard teaspoon to carefully remove the core.
125g (4½oz) amaretti biscuits, Trim away the woody stem. Whip the
crushed cream in a bowl until it holds soft peaks.
100g (3½oz) toasted flaked almonds 4 Arrange the ginger cake chunks over
50g (1¾oz) crystallised ginger, the base of a 1 ltr (1¾ pts) trifle dish,
chopped preferably with high sides. Spoon half of
the poaching syrup over the cake, then 5 Spoon over the whipped cream and
1 Start by poaching the pears. Pour the place the pears around the edges of your chill in the fridge until ready to serve.
wine into a saucepan and add 600ml dish, with the cut sides facing outwards. Drizzle with the remaining poaching
(1 pt) water. Add the sugar, spices, bay Pour in the custard, then sprinkle over syrup and top with flaked almonds and
leaf and sliced clementines and bring to the crushed amaretti biscuits. crystallised ginger.

3 Remove the bowl from the pan and
allow to cool slightly.
4 Beat the butter and sugar together in
a bowl with an electric whisk until light
and fluffy. Add the eggs one at a time,
making sure each one is fully
incorporated before adding the next,
then fold in the flour, bicarbonate of
soda, baking powder and salt. Add the
buttermilk and melted white chocolate,
and mix to form a smooth, silky batter.
5 Divide the batter between the cake
tins and spread it out slightly with
a spatula.
6 Bake for 20 minutes, or until the cakes
are golden and risen and a skewer
poked into the centre of the cakes
comes out clean. Remove from the
oven and leave to cool in the tins for
10 minutes before transferring to wire
racks to cool completely.
7 Make the icing by creaming the butter
in a bowl, then slowly adding the icing
sugar and beating until smooth and
light. Stir in the vanilla extract.
8 Sandwich the cakes together with one
third of the icing on a cake stand or serving
plate, then spread a very thin layer
(another third of the icing) over the top and
around the outside to catch the crumbs.
9 Chill in the fridge for 30 minutes to set
the icing slightly, then use the remaining
icing to fully cover the cake.
10 Dust the work surface with icing
White choc 1 tsp vanilla extract sugar and roll out the royal icing.
To decorate 11 Cut out snowflake shapes and stick
wonderland cake icing sugar, for dusting them carefully to the side and top of the
SERVES 8-10 white ready-to-roll royal icing cake. Decorate the top with white
(300g (10½oz) is more than chocolate stars or curls, more
For the cake enough) snowflakes, glitter and silver balls –
300g (10½oz) unsalted butter, white chocolate stars or curls I also crushed some to scatter around
softened, plus extra for greasing edible silver glitter the base of the cake. Serve with
200g (7oz) white chocolate, broken edible silver balls sparklers, if using.
into chunks sparklers (optional)
300g (10½oz) golden caster sugar
4 large free-range eggs 1 Preheat the oven to 180ºC/Gas
350g (12oz) plain flour Mark 4. Grease the base and sides
1½ tsp bicarbonate of soda of 3 x 21cm (8in) loose-bottomed
1½ tsp baking powder cake tins and line the bases with
½ tsp salt baking parchment.
The recipes on pages
200ml (7fl oz) buttermilk 2 Melt the white chocolate in a 18-20 are taken from
For the icing heatproof bowl set over a pan of Tanya’s Christmas
300g (10½oz) unsalted butter, simmering water, making sure that the by Tanya Burr,
published by Blink
softened bottom of the bowl doesn’t touch the Publishing (RRP
600g (1lb 3oz) icing sugar water, stirring occasionally until smooth. £16.99).

Decorate your cakes with
this Set of 3 PME Mini
Snowflake Plunger
Cutters. £5.06, www.
cakecraftworld.co.uk
Magic Sparkles
Edible Jewels and
Magic Twinkles
Edible Glitter are
100% edible and made
with food ingredients.
Just £1.45-£1.90
per pot from www.
magicsparkles.com
Add vibrant colour to

your festive cakes and
bakes with super
strength Cake
Décor Colour
Gels – available
at Morrisons and
online at www.
sprinklesandco.co.uk
Stellar Hard Anodised

Collection cookware
has a lifetime guarantee
and can be used on
the hob and under the
grill. From £4, www.
L’Maya Mexican Vanilla Blend is made with
stellarcookware.co.uk
the best quality vanilla beans for a superior
flavour. £17.99 from www.lmayaworld.com
Cake Décor Glitter Sprays will give your cakes

an elegant sparkle. Choose from Gold,
Silver, Pink and Blue! Available at Tesco,
Asda, Sainsbury’s, Wilko, The Range and
online at www.sprinklesandco.co.uk
Cookie Crumbles Little

Baker Kit comes with
a wholesome brownie
mix, a paper Cookie
Crumbles chef’s hat (that
can be coloured in!) plus
a wooden spoon in a
gift box. £9.99, www.
cookiecrumbles.co.uk
This exciting hamper

by Mrs. Bridges has
3D Cake Designer by Baking It Christmas all wrapped
Bring your cake ideas to life by designing and up. It contains five
sketching your cakes in 3D on your tablet or delicious Christmas
computer device. Just £5.60 per month/ favourites plus recipe
£56 yearly with code: BIHEAVEN20 from cards for £16.95 from
www.bakingit.com www.mrsbridges.co.uk
22 baking heaven DECEMBER / JANUARY

WWW.FOODHEAVENMAG.COM
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DECEMBER / JANUARY baking heaven

23
Day and night 220g (7½oz) icing sugar powder and beat it only until a smooth
1 tbsp lemon juice mixture is achieved.
traybake a pinch of salt 3 Tip the mixture into the tin, then bake
MAKES ABOUT 35 SLICES For the chocolate glaze in the oven for about 20 minutes, or until
For the sponge base 30g (1oz) cocoa powder a skewer inserted comes out clean.
6 free-range eggs 3 tbsp water, boiling hot 4 Remove from the oven then, while
6 tbsp sugar 50g (1¾oz) icing sugar the cake is still hot, layer the apricot jam
50g (1¾oz) butter a splash of oil on top and let it cool completely.
40g (1½oz) cocoa powder 5 Whip the egg whites with the salt,
1 tbsp honey 1 Preheat the oven to 180°C/Gas lemon juice and sugar in a bowl
1 tsp baking powder Mark 4 and line a 20x30cm (8x12in) placed over a pan of boiling water and
1 tsp instant coffee baking tin with baking parchment. spread on the top of the cake.
110g (4oz) plain flour 2 To make the sponge, cream the eggs 6 Finally, mix the cocoa powder with
2 tbsp apricot jam with the sugar and the honey, until light the boiling hot water, icing sugar and oil
For the meringue layer and foamy. Add the butter, flour, cocoa and pour over the meringue layer on the
4 free-range egg whites powder, instant coffee and baking top of the cake.

P E RTXFRXEAXCYXTBXPAXIKCXENXSI C S
Toffee apple traybake

MAKES ABOUT 35 SLICES
450g (1lb) apple

juice of ½ a lemon
225g (8oz) butter
140g (4½oz) golden caster sugar
140g (4½oz) brown sugar
4 free-range eggs
350g (12oz) self-raising flour
2 tsp baking powder
3 tsp cinnamon

Mark 4. Butter and line a 20x30cm
(8x12in) baking tin with parchment paper. ING TIP
BAK
2 Peel, core and thinly slice the apples,
then squeeze the lemon juice over and HOW TO SERVE
set to one side. CU T T HE SE R ECIP E S IN T O
3 Place the butter, caster sugar, brown BA R S OR SQ UA R E S –
I T ’S UP T O YOU!
sugar, eggs, cinnamon, flour and
baking powder into a large bowl and
mix well until smooth.
4 Spread half the mixture into the
prepared tin. Arrange half the apples
over the top of the mixture, then repeat
for the remaining layers.
5 Sprinkle over some sugar and bake
for 45-50 mins until golden and springy
to the touch. Leave to cool for
10 minutes, then turn out
of the tin and remove the paper.
Recipes and photography on pages 24-27 by Judit Horvath (www.juditbakes.com)

Chocolate
apple traybake
MAKES ABOUT 35 SLICES
4 free-range eggs
250g (9oz) sugar
200ml (7fl oz) oil
500g (1¾oz) apple, peeled, grated
2 tsp cinnamon
300g (10½oz) plain flour
3 tbsp cocoa powder
1 tbsp bicarbonate of soda
3-4 tbsp jam
200g (7oz) dark chocolate

Mark 4, then line a 20x30cm (8x12in)
baking tin with baking parchment.
2 Cream the eggs, oil and sugar until
light and fluffy. Mix with all the
other ingredients, except the jam,
until it becomes a smooth batter.
3 Bake in the oven for about 35 minutes
or until cooked – a skewer should come
out clean when inserted into the centre.
4 Remove from the oven and, while
it is still warm, spread the jam on the
top and cover with melted chocolate.
Let it cool.

P E RT FRXEAXCYXTBXPAXIKCXENSI C S
Poppy seed traybake 250g (9oz) icing sugar Once smooth, gently fold in the
200ml (7fl oz) milk egg white.
MAKES ABOUT 35 SLICES 170g (6oz) poppyseeds 3 Take the pastry balls out of the fridge
For the crust 140g (4½oz) flour and roll them into equal-sized rectangles
300g (10½oz) flour, plus extra for 2 tsp baking powder on a floured surface.
dusting 2 free-range egg whites, whisked 4 Preheat the oven to 180°C/Gas
100g (3½oz) good quality lard grated zest of 1 lemon Mark 4 and line a 20x30cm (8x12in)
2 free-range egg yolks baking tin with baking parchment. Lay
500ml (18fl oz) soured cream 1 Mix all the crust ingredients together one pastry sheet in the tray and spread
2 tsp baking powder using a pastry cutter or two knives until the jam over it. Spoon on the filling, then
50g (1¾oz) icing sugar it just comes together, then form into cover with the second pastry sheet.
a pinch of salt 2 balls. Wrap in clingfilm and chill, while 5 Bake in the oven for about 40 minutes,
5 tbsp jam (apricot works well) you make the filling. or until a skewer inserted into the centre
For the filling 2 In a bowl, mix all the filling ingredients, comes out clean. Leave to cool, then dust
50g (1¾oz) butter except the egg white, until smooth. with icing sugar.

k e h e a ven
a
c Gspecial occasion cakes!
e t c r e a t i v e w i t h
WE LOVE… BLUEBERRY BLUES pg33 // CHOCOL ATE CHUNK pg34 // APPLE CUSTARD pg36
For the Bûche de Noël, go to page 30

d
t r a d it io n al log-shaupet
This througho
cake is macdeeespecially
Fran istmas pressed lightly with your finger. Do not
for Chr overcook the cake or it will be dry and

crisp. Leave it to cool in the tin.
6 Place all the ingredients for the coffee
syrup in a pan and bring to the boil.
Remove from the heat and leave to
steep for 10 minutes. Pass through a
fine sieve and leave to cool completely.
7 To make the ganache, bring the cream
to the boil in a small saucepan. Pour it
over the chocolate in a bowl and leave
for 1 minute, then whisk gently to a
smooth, shiny ganache. Leave until it
reaches a soft, spoonable consistency.
8 Put all the ingredients for the chestnut
rum cream except the marrons glaces in
a bowl and whisk until stiff, then set aside.
9 Grease a 1-litre terrine mould and line
it with clingfilm, letting it overhang the
sides. Using the terrine mould as a guide,
cut the sponge to fit it. You will need
5 pieces: one for the bottom, two for
Bûche de Noël 1 First make the meringue sticks. Heat the sides, one to go in the centre of the
the oven to 110°C/Gas Mark ¼. Line a terrine and one for the top (there’s no
MAKES 1 baking sheet with baking parchment. need to cover the short sides). Line the
For the meringue sticks Put the egg whites and a third of the mould with the bottom and side pieces,
3 large free-range egg whites sugar in a large, grease-free bowl. Using ensuring there are no gaps. Using a
180g (6oz) caster sugar an electric mixer on a medium speed, pastry brush, lightly soak the sponge
For the cake whisk them to medium peaks. Add with the coffee syrup.
4 large free-range eggs another third of the sugar and continue 10 Filling the mould with the ganache,
125g (4½oz) caster sugar to whisk until the mixture forms firm sponge and chestnut rum cream can be
25g (1oz) cocoa powder peaks. Add the remaining sugar and uniform or random; both look good. Pipe
70g (2¾oz) plain flour whisk for another 3-4 minutes, until the in enough chestnut rum cream to cover
For the coffee syrup meringue is thick and glossy. the base, then randomly pipe or spoon
50g (1¾oz) caster sugar 2 Put the meringue in a piping bag fitted in 5 or 6 dollops of ganache. Add a few
50ml (2fl oz) water with a 5mm (¼in) plain nozzle. pieces of marron glacé, pipe or spoon in
1 tsp ground espresso coffee 3 Pipe little dots the size of a 5p piece on a little more chestnut rum cream, so it
For the ganache the lined baking tray, spacing them about comes about halfway up the terrine, and
100ml (3½fl oz) double cream 5mm (¼in) apart and pulling away as you level with a palette knife or spatula.
100g (3½oz) dark chocolate pipe to create small peaks. Bake for an 11 Add the middle layer of the sponge
(70%), finely chopped hour until crisp and dry. When they are and brush with coffee syrup, then repeat
For the chestnut rum cream ready, they should lift off the paper the filling process. Save a little filling to
190ml (7fl oz) double cream without sticking. Leave to cool on the tray. coat the outside so you can attach the
215g (7oz) sweetened chestnut 4 Preheat the oven to 180°C/Gas meringues. Once full, level the top with a
purée Mark 4. Grease a Swiss roll tin, approx. spatula and cover with the remaining
15g (½oz) icing sugar 37cmx28cm (13½x11in), line it with piece of sponge. Place in the fridge.
1 tbsp dark rum baking parchment and grease the paper.
3-4 marrons glacés, chopped 5 Using an electric mixer, whisk the
To decorate eggs with the sugar until they have Recipe taken from
a little icing sugar trebled in volume and look pale 80 Cakes from
Around the World
a little cocoa powder silver leaf and fluffy. Sift the cocoa powder and by Claire Clark,
(optional) flour directly on top and fold them in published by
with a large metal spoon. Transfer to the Absolute Press,
(hardback, £20).
lined tin and bake for 10-15 minutes, Photgraphy
until the sponge springs back when © Jean Cazals.

C A K E H E AV E N
Jewelled 2 Break up the chocolate and put it in a Bake for 25-30 minutes until it’s just set
heatproof bowl. Half-fill a pan with with a little wobble in the middle and
chocolate torte boiling water, then pop the bowl in the has formed a crust. Leave the cake to
SERVES 6 pan so it sits on top, but the water cool in the tin. Pop it in the freezer
sunflower or olive oil, doesn’t touch the bottom of the bowl. overnight (this helps make the texture
for greasing Gently heat for 2-3 minutes until the fudgy). Or, freeze for up to 1 month if
200g (7oz) dark chocolate (70%) chocolate melts. you really want to get ahead.
150g (5½oz) unsalted butter, at 3 In a bowl, beat the butter and sugar 6 Defrost the cake for a few hours
room temperature together with an electric beater or a before serving. Slather the crème
150g (5½oz) caster sugar wooden spoon for 2-3 minutes until fraîche over the top of the cake. Quarter
4 free-range eggs pale and fluffy. Beat the eggs in a the pomegranate. Scoop out the seeds,
2 tbsp plain flour separate bowl. A little at a time, add the scatter over the cake and serve.
1 level tsp ground cinnamon eggs into the butter and beat well. If the
35g (1½oz) ground almonds mix looks like it’ll curdle, add a spoonful
1 pomegranate of the flour.
crème fraîche, to serve 4 Sieve the flour into the mix with the
Recipe taken from
ground cinnamon. Add the melted How to Eat Brilliantly
1 Preheat your oven to 180°C/Gas chocolate and ground almonds. Use a Every Day by Abel &
Mark 4. Brush the bottom and sides of a flexible spatula to lift and fold the cake Cole, published by
Ebury Press (£16.99).
20cm (8in) loose-bottomed cake tin with mixture together. Photography by
oil. Line the base with baking paper. 5 Scrape the cake mixture into the tin. Gary Congress.

bit textured, but you can smooth yours
out if you like.
5 Spray the frosted cake with Cake
Décor Silver Glitter Spray. You get
900 sprays in one little bottle of Glitter
Spray, so don’t be afraid to build it up!
For the stars

1 Draw out some stars on a piece of
paper to use as stencils, or download a
star stencil from www.mycakedecor.
co.uk/choco-writers and place a sheet
of acetate on top.
2 Place the Cake Décor Choco Writers
in a measuring jug or bowl of boiling
water and leave to melt for 2-3 minutes.
Once the Choco Writers have softened,
carefully lift them out of the water,
unscrew the cap and snip off the tip of
the nozzle with scissors.
3 Place a cake pop stick in the middle of
each star stencil, and use the Cake
Décor Choco Writers to trace the star
shapes on the acetate so that each star
is adhered to a cake pop stick.
4 Spray the milk chocolate stars with
Cake Décor Gold Glitter Spray and the
white chocolate stars with Cake Décor
Silver Glitter Spray.
5 Put these to one side to set for
10 minutes.
Recipe by Cake Décor (www.mycakedecor.co.uk)

Assembling the cake
1 While the chocolate stars are setting,
Shimmering For the cake use a palette knife to help carefully
1 Mix the icing sugar with the softened remove the frosted 25cm (10in) cake
star cake butter in a mixing bowl and beat from the turntable and gently place it on
MAKES 1 until smooth. the plate or cake board you intend to
For the cake 2 Place the 25cm (10in) cake on a use to present the cake.
25cm (10in) round cake turntable and spread one thin, even 2 If any of the glitter at the bottom
15cm (6in) round cake layer of buttercream on the sides and moves during placement, spray your
Cake Décor Milk Choco Writer top – this will be the crumb coat. Once palette knife with some Cake Décor
Cake Décor White Choco Writer covered, place the cake in the fridge Silver Glitter Spray and use this to
Café Décor Gold Glitter Spray and leave to set for 30 minutes. smooth down and add extra glitter
Cake Décor Silver Glitter Spray 3 While this is setting, roll out the white if necessary.
400g (14oz) softened butter ready to roll icing and cover the 15cm 3 Place your 15cm (6in) cake gently
800g (1lb 7oz) icing sugar (6in) cake, making sure to smooth and on top.
250g (9oz) white ready-to-roll icing trim the edges as necessary. Set this 4 Mist the entire two tier cake with Cake
Equipment cake aside to work on the bottom layer. Décor Silver Glitter Spray, if you like.
lollipop or cake pop sticks 4 Remove the 25cm (10in) cake from 5 Once your chocolate stars have set,
mixing bowl the fridge and add a second layer of carefully peel them from the acetate.
acetate buttercream, making this layer thicker. 6 Gently push the cake pop sticks into
turntable This will form the base for your glitter so the cake, arranging them in various
palette knife make sure you finish this in a way that heights to create a random,
measuring jug or bowl you like – we wanted ours to be a little scattered effect.

C A K E H E AV E N
Blueberry blues
SERVES 30 Cook's tip
975g (2lb) blueberries You could replace 300g (10½oz)
100g (3½oz) caster sugar of the fresh blueberries with frozen
2 tsp arrowroot powder blueberries for the saucy-
50g (2oz) digestive biscuits, compote (reduce the water to
crushed 100ml (3½fl oz)).
1½ tbsp butter, melted
400g (14oz) icing sugar, sifted
800g (1lb 7oz) mascarpone
For the vanilla sponge
500g (1lb 1oz) self-raising flour plus
1 tsp bicarbonate of soda, sifted
500g (1lb 1oz) caster sugar
240g (9oz) butter, melted and
cooled, plus extra for greasing
300ml (10fl oz) buttermilk
4 free-range eggs
1 tsp pure vanilla extract

Mark 4. Grease and line three 18cm (7in)
cake tins.
2 Place all the vanilla sponge ingredients
into a large bowl and beat with an electric
hand whisk until combined and smooth.
Stir 350g (12oz) of the blueberries through
the batter, then divide the mixture
between the cake tins.
3 Bake for 45-50 minutes until an inserted
cocktail stick comes out clean. Allow
to cool in the tins for 10 minutes, then
remove and place on a wire rack to
cool completely.
4 If necessary, trim the tops of the
cakes to make level.
5 For the blueberry saucy-compote,
place 300g (10½oz) blueberries in a
saucepan with 150ml (5fl oz) water and
the caster sugar.
6 Heat, stirring occasionally, for around
5 minutes, until the blueberries start to smooth. Sandwich the cakes together 11 Chill until ready to serve, then pile
break. Mix the arrowroot powder with using 400g (14oz) of the frosting – the the remaining fresh blueberries on the
1 tbsp water and add to the pan. bottom side of the top cake should be top of the cake and spoon over the
Simmer for around 5-10 minutes until facing up. Place the cake on a serving cooled saucy-compote.
thickened and syrupy. plate or cake board. Use the remaining
7 Remove from the heat and allow to frosting to coat the cake in a thick, even
cool (it will thicken further on standing). layer. Smooth and remove any excess
Stir occasionally to prevent a skin forming. with a palette knife/metal spatula. Recipe taken from
Fantasy Cakes
8 Stir the digestive biscuits into the 10 Break up the cooled biscuits with a by Angela Romeo,
melted butter and allow to cool. wooden spoon, if necessary, then published by Ryland
9 To make the frosting, beat the icing gently press the crumbs around the Peters & Small
(£16.99).
sugar into the mascarpone in batches, bottom of the cake to resemble the Photography by
using an electric hand whisk until base of a cheesecake. Adrian Lawrence.

For the topping
340g (12oz) smooth or crunchy
peanut butter, room temperature
200g (7oz) salted caramel spread
100g (3½oz) dark chocolate, shaved
or coarsely grated
handful of chopped nuts (optional)

Mark 4.
2 Grease a 34x23cm (13½x9in)
rectangular cake tin and line it with
baking paper.
3 Beat the eggs, bananas and sugar
together, then add the vanilla paste,
cinnamon and coffee and blend until the
mixture is evenly combined. Add the
flour, almonds, baking powder and
olive oil and mix well, then stir in the
chocolate chunks.
4 When the mixture is smooth, pour it
into the prepared cake tin and bake for
el &
salted carearmsundae 45-55 minutes, or until the sponge is
peanut bu..t.theaven!
golden on top and a skewer inserted into
the centre of the cake comes out clean.
topping 5 Leave to cool in the tin.
Banana, coffee 2 tsp vanilla bean paste 6 Spread the peanut butter across the
1 heaped tsp ground cinnamon surface of the cooled cake.
& chocolate 2 x 25ml (1fl oz) shots of espresso, 7 Drizzle over the salted caramel, then
chunk cake cooled cover with the grated chocolate.
200g (7oz) plain flour Refrigerate for 1 hour. Once chilled,
SERVES 10-12
100g (3½oz) ground almonds sprinkle over the chopped nuts, if using.
3 large free-range eggs 1 tsp baking powder 8 To serve, remove the cake from the
3 very ripe large bananas, peeled, 200ml (7fl oz) olive oil, plus extra tin and cut into slices. It’s great with
mashed to a fine purée for greasing squirty cream on top, too.
150g (5½oz) caster sugar 100g (3½oz) dark chocolate chunks
Spiced rhubarb 150g (5½oz) flaked almonds,

75g (2¾oz) toasted
& almond cake For the filling
SERVES 8-10 300ml (10fl oz) double cream, cold
400g (14oz) rhubarb, trimmed and from the fridge
cut into 5mm (¼in) thick slices seeds from 4 cardamom pods,
225g (8oz) caster sugar, plus crushed using a pestle and mortar
2 tbsp 1 tsp ground cinnamon
3 tsp ground cinnamon 2-3 tbsp icing sugar
3 large free-range eggs 1 tsp vanilla bean paste
2 tsp vanilla bean paste 175g (6oz) smooth blackberry jam
2 tsp ground ginger
225g (8oz) self-raising flour 1 Preheat the oven to 160°C/Gas
150g (5½oz) salted butter, melted, Mark 2. Grease a 24cm (9½in) spring-
plus extra for greasing form cake tin and line it with baking paper.

f i l l e d w i t h
They're mary & orange cream!
C A K E H E AV E N
Blackberry rose
& apple sandwiches
MAKES 12
3 large free-range eggs
225g (8oz) golden caster sugar
1 tbsp vanilla bean paste
2 tsp ground cinnamon
225g (8oz) plain flour
2 tsp baking powder
225g (8oz) salted butter, melted
1 large Braeburn apple, cut into
1cm (½in) dice
125g (4½oz) blackberries, halved
For the rosemary & orange cream
1 heaped tsp rosemary leaves
3 tbsp golden caster sugar
300ml (10fl oz) double cream
finely grated zest of 1 unwaxed
orange

Mark 4. Line a 12-hole muffin tin with
paper muffin cases.
2 Put the eggs, sugar, vanilla paste and
cinnamon into a large mixing bowl and
beat together. Stir in the flour and baking
powder, then add the melted butter and
mix until smooth. 5 When cooked, remove them from the 7 Beat using an electric hand whisk until
3 Fold in the apple and blackberries – tin and leave to cool. soft peaks form and it just holds its shape.
don’t worry if you mash them slightly. 6 To make the cream, blitz the 8 When the cakes are cool, remove
4 Divide the mixture between the rosemary leaves with the sugar in them from the paper cases and slice
muffin cases and bake for 40 minutes, a spice grinder until the mixture turns them in half horizontally. Spread the
or until the muffins are deep golden into a fine dust. Transfer the mixture to a cream over the lower half of each cake,
brown and a skewer inserted into the large bowl and add the cream and then sandwich together with the top
centres of the cakes comes out clean. orange zest. halves and serve.
2 Put the rhubarb slices into a mixing the surface. Scatter the raw flaked using. Spread the cream over the lower
bowl with the 2 tbsp caster sugar and almonds liberally over the top. Bake for half of the cake. Stir the jam to loosen
1 tsp of the cinnamon and mix well, 1 hour, or until a skewer inserted into the and spoon it over the cream, then
then set aside. centre comes out clean. Leave to cool in sandwich with the top cake layer.
3 Put the eggs, remaining caster sugar, the tin. Remove the cooled cake from
vanilla paste, remaining cinnamon and the tin and cut it in half horizontally to
ginger into a large mixing bowl and beat make 2 sandwich layers. Use the layer
together to mix thoroughly. Add the flour covered in almonds as the top cake layer.
and melted butter and mix well, then mix 5 To make the cream filling, put the Recipes on pages
in the rhubarb pieces, followed by the double cream into a mixing bowl with the 34-35 are taken from
Feasts by Sabrina
toasted flaked almonds. Give everything cardamom, cinnamon, icing sugar and Ghayour, published
a thoroughly good mix to ensure the vanilla paste and beat using an electric by Mitchell Beazley
ingredients are evenly combined. hand whisk until soft peaks form and it (£20). www.
octopusbooks.co.uk
4 Pour the mixture into the prepared just holds its shape. If you have time, Photography by
cake tin and use a spatula to smooth out refrigerate the cream to chill it before Kris Kirkham.

Mum’s apple thick. Add the cornflour, and whisk until
smooth. Pour this into the hot milk, and
custard cake whisk to combine. Buzz in the microwave for
SERVES 12-14 2 minutes on the highest setting. Whisk until
For the custard smooth, and microwave in 1-minute bursts
350ml (12fl oz) milk until you have a thick paste. Press some
4 free-range eggs clingfilm directly on the surface of the custard,
150g (5½oz) caster sugar to prevent a skin from forming, and set aside.
1½ tsp vanilla extract or essence 2 Preheat the oven to 190°C/Gas Mark 5.
2 tbsp cornflour Grease the ring of a 22-24cm (8½-9½in)
For the cake springform tin, then turn the base upside
250g (9oz) unsalted butter, softened down, so it no longer has a lip. Place a piece
335g (11¾oz) caster sugar of baking paper over it, then clamp the ring
1½ tsp vanilla extract or essence around it to secure.
½ tsp salt 3 To make the cake batter, combine the
1 tsp finely grated lemon zest butter, sugar, vanilla, salt and lemon zest in
6 free-range eggs a medium mixing bowl, and beat with an
125ml (4fl oz) sour cream electric mixer until pale and fluffy. Add the
335g (11¾oz) plain flour, sifted eggs one at a time, beating well between
3½ tsp baking powder, sifted each addition. Whisk in the sour cream by
3 pink lady or granny smith apples, hand, then fold through the flour and baking
peeled, cored & cut into 3mm powder in two or three batches.
(1/8in) slices 4 Spread half the cake batter over the bottom
1 tsp ground cinnamon of the prepared tin, add a middle layer of the
To serve custard and then the remaining batter.
crème chantilly or crème fraîche 5 Arrange the apple slices in concentric
circles over the top, sprinkle with the
1 To make the custard, microwave the cinnamon and bake for 40 minutes, or until
milk in a heatproof bowl for 2 minutes an inserted skewer comes out clean. Slide a
on the highest setting. Meanwhile, knife around the edge of the tin, before
whisk the eggs, sugar and vanilla in a releasing the ring and carefully sliding the before cutting and serving with your choice of
medium mixing bowl until pale and cake onto a wire rack. Cool completely, dolloping cream.
Silken
pear cake
SERVES 10-12
3 free-range eggs
1 tsp vanilla extract or essence
35g (1¼oz) plain flour, sifted
e!
30g (1oz) cornflour, sifted

1 tsp baking powder, sifted
fri dg
a pinch of salt
90g (3¼oz) unsalted butter, melted
e eps h e 3 ripe pears, peeled, cored & cut

K
fo r u p t s in t into 2cm (¾in) dice

For the yoghurt mascarpone
o t wo we e k
250g (9oz) mascarpone cheese
250g (9oz) Greek-style yoghurt
50g (1¾oz) icing sugar
1-2 tsp vanilla bean paste or extract

C A K E H E AV E N
1 Preheat the oven to 190°C/Gas Bienenstich –

Mark 5. Grease the ring of a 24cm
(9½in) springform tin, then turn the base
Bee Sting Cake
upside down, so it no longer has a lip. SERVES ABOUT 10
Place a piece of baking paper over it, For the brioche
then clamp the ring around it to secure. 260g (9¼oz) plain flour, plus extra,
2 Combine the eggs, sugar and vanilla for dusting
in a mixing bowl, and whisk with an 1 tsp dried yeast
electric mixer on high speed until the 2 tbsp caster sugar
mixture is triple its original volume. 25g (1oz) unsalted butter, softened
Using a whisk, gently fold in the flour, 130ml (4½fl oz) tepid milk
cornflour, baking powder and salt until 1 large free-range egg
smooth. Add the melted butter, and fold ½ tsp salt
with the whisk until combined. Tilt the For the topping
bowl to make sure you are reaching 50g (2¼oz) unsalted butter
right to the bottom, where remnants of 55g (2oz) caster sugar
melted butter might be sitting. 1 tbsp milk
3 Pour the mixture into the prepared tin, 1 tbsp honey
then drop the chunks of diced pear ¼ tsp salt
evenly over the surface. Don’t worry if 80g (2¾oz) flaked almonds
there are a few pieces peeking through To finish
the top of the batter. chilled crème pâtissière
4 Bake for about 45 minutes, or until an 50ml (1¾fl oz) whipping cream
inserted skewer comes out clean. The
cake will balloon up when cooking, then 1 To make the brioche, combine the
collapse a bit after cooling, so don’t flour, yeast, sugar, butter, milk and egg in
worry when this happens. Cool the bowl of an electric stand mixer fitted
completely in the tin, before sliding a with a dough hook attachment. Hook on
paring knife around the edge of the cake the lowest setting for 2 minutes, then butter, caster sugar, milk, honey and salt
to release the ring. Carefully slide the add the salt and mix for a further in a small saucepan. Cook over a
cake onto a serving plate, leaving 5 minutes until the dough is sticky, medium heat until everything has
it on the baking paper because the smooth and glossy. Leave the dough in melted and combined. Stir in the
texture is very delicate. the bowl, and press clingfilm directly on almonds, then set aside to cool.
5 Combine all the ingredients for the its surface, making sure any gaps around 7 Spread the topping carefully and
yoghurt mascarpone in a medium the side are sealed. Refrigerate overnight. evenly over the surface of the risen
mixing bowl, and whisk until smooth, 2 The next day, grease the ring of a dough, then bake for about 30 minutes,
then serve. This will keep perfectly for 22cm (8½in) springform tin with butter, or until an inserted skewer comes out
up to 2 weeks in the fridge, seeing as then cut strips of baking paper to line clean. Cool the brioche completely,
both the cheese and the yoghurt are the side. Turn the base of the tin upside before removing from the tin.
cultured forms of dairy. down, so it no longer has a lip. Place 8 To finish, place the chilled crème
a piece of baking paper over it, then pâtissière in a medium mixing bowl and
clamp the ring around it to secure. whisk with an electric mixer on high
3 Scrape the dough out of the mixing speed for about 10 seconds, to loosen
bowl into the prepared tin. the mixture. Add the cream and whisk
4 Sprinkle some flour over the top to until combined.
stop your fingers from sticking, and 9 Use a serrated knife to slice the cake in
press it evenly to cover the bottom of the half horizontally, then slice the top half into
tin. Cover with clingfilm, then a clean tea 12 segments. Otherwise the almonds will
The recipes on pages towel, and allow to rise in a draught-free shred the brioche on the way down and all
36-37 are taken from spot in the house – and a warm one if the custard will ooze out.
Poh Bakes 100 Greats
by Poh Ling Yeow, possible – for about 1 hour, or until the 10 Spread the custard on the bottom
published by dough has doubled in volume. half, replace the individual top slices, cut
Murdoch Books 5 Preheat the oven to 200°C/Gas all the way through the bottom half and
(£18.99).
Photography by Mark 6. serve. This is best eaten on the day it
Alan Benson. 6 To make the topping, combine the is baked.

397g (14oz) tin of sweetened Add the egg yolks one by one, beating
condensed milk well after each addition. Stir in the 1 tsp
410g (14oz) tin of evaporated milk of L’Maya vanilla blend. Sift the flour,
230g (8oz) milk then stir it into the egg mixture. Pour the
For the topping mix into the prepared tin.
235ml (8fl oz) double cream 3 Bake the cake for 20 minutes or until
2 tbsp caster sugar done, then allow to cool.
¼ tsp L’Maya vanilla extract 4 Blend the sweetened condensed
¼ tsp L’Maya vanilla powder milk, evaporated milk, milk and the tsp
small pinch of L’Maya vanilla of L’Maya vanilla extract together to
kosher sea salt make a syrup, then pour this over the
By L’Maya (www.lmayaworld.com)
caramel or melted chocolate, cooled cake.
to decorate 5 For the topping, beat the double cream
Three milk cake with the vanilla extract, vanilla powder
1 Preheat the oven to 180ºC/Gas and salt until it forms soft peaks.
SERVES 8-10 Mark 4. Grease and flour a 6 Spoon the whipped cream over the
5 free-range eggs, separated 20x30cm (8x12in) cake tin. cake, then decorate with caramel or
230g (8oz) white sugar 2 To make the cake, beat the egg melted chocolate. Store the cake in
230g (8oz) self-raising flour whites in a large mixing bowl, then add the fridge.
2 tsp L’Maya Vanilla Blend the sugar slowly, beating constantly.
1¼ tsp baking powder 3 Crack the egg into the sugar and
¼ tsp fine sea salt butter mixture and beat with a spoon so
40g (1½oz) extra virgin that the mixture becomes light
olive oil and fluffy.
80g (2¾oz) granulated sugar 4 Add the dry ingredients to the batter
40g (1½oz) dark brown sugar and mix with a flexible spatula until
1 tbsp molasses there are still streaks of flour in the mix.
½ tsp ground allspice Gently fold in the chocolate chips and
½ tsp ground cinnamon bananas and stop as soon as everything
1½ tsp espresso or strong coffee, is combined.
cooled 5 Pour the mixture into the prepared
½ tsp vanilla extract pan. Bake for about 25 minutes, until
1 large free-range egg the top is a deep golden brown, the
200g (7oz) ripe bananas, peeled and centre springs back to the touch and the
well-smashed sides just begin to pull away from the
120g (4oz) semisweet chocolate sides of the pan. Once it’s cooled a bit,
chips run a knife along the edge and turn out
onto a plate.
1 Using a bit of the butter, grease a 6 Serve warm or store tightly covered
20cm (8in) round metal cake pan and for a day.
line the bottom with a circle of
parchment paper. Preheat the oven to
220°C/Gas Mark 7.
2 Whisk together the flour, baking
powder and salt in a small bowl. In a large Recipes taken from
Olanda bowl with an electric mixer on a low The Sullivan Street

Bakery by Jim Lahey,
speed, beat the butter, olive oil, white
Banana Chocolate-chip Cake and brown sugars, molasses, spices,
with Maya Joseph,
published by W.W.
coffee and vanilla until well combined. Norton & Company
MAKES 1
Ltd (£25).
80g (3oz) unsalted butter The secret to this cake is to stop Photography by
160g (6oz) plain flour creaming before the sugar is dissolved. Squire Fox.

10th March 2018
London, W4 1QU
IN PARTNERSHIP WITH
MASTERCL ASS
Learn
ESSENTIAL CAKE
DECORATING SKILLS
A F U N , H A N D S - O N C L A S S C O V E R I N G…
Layering & covering a cake

Decorating using both
hand-moulding & cutting
techniques
Piping with buttercream
Food colouring tips
unicornmasterclass.
eventbrite.co.uk
ICE
EARLY BIRD PHRE DAY
JUST £79 FORisThed cake
Includes your finl the tuition
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lu
and a delicious roughout
and coffee th
the day.
BAKE IT
MAGICAL!
Get ready to celebrate party season in style because these super showstoppers
by Angela Romeo will be the icing on the cake at any gathering!
Unicorn dreamer 1 Preheat the oven to 180ºC/Gas 6 To make the unicorn horn, line a small
Mark 4. plate with baking parchment. Melt the
SERVES 24 2 Place all the cake ingredients in a large white chocolate as before. Hold the
For the vanilla sponge bowl and beat with an electric hand waffle cone over the bowl, spoon over
500g (1lb 1oz) self-raising flour plus whisk until combined and smooth. the melted chocolate and turn to coat.
1 tsp bicarbonate of soda, sifted Transfer to 3 greased and lined Stand on the lined plate. Chill until set.
500g (1lb 1oz) caster sugar 18cm (7in) cake pans and bake for 7 If necessary, trim the tops of the
240g (8½oz) butter, melted and 35-40 minutes until an inserted cocktail cakes to make level. Sandwich together
cooled, plus extra for greasing stick comes out clean, then cool. using 300g (10½oz) of the buttercream
300ml (10fl oz) buttermilk 3 Using an electric hand whisk, beat the – the bottom side of the top cake should
4 free-range eggs butter until light and creamy. Add the be facing up. Place the cake on a
1 tsp vanilla extract vegetable fat, vanilla and 2 tbsp water. serving plate. Crumb-coat (see tip on
For the buttercream Gradually whisk in the icing sugar in page 43) the cake using 400g (14 oz) of
300g (10½oz) butter, softened and batches, until smooth and spreadable. the buttercream. Chill for 15 minutes.
cubed Add another 1 tbsp water, if needed. 8 Place 200g (7oz) of the buttercream
200g (7oz) vegetable fat such as 4 To make the kisses, preheat the oven into a bowl and colour it violet. Divide the
Trex, at room temperature to 110ºC/Gas Mark ¼. Whisk the egg remaining buttercream between four
2 tsp vanilla extract whites to soft peaks, add the sugar and bowls. Colour one pink, one orange, one
1kg (2lb 2oz) icing sugar, sifted whisk for 5-8 minutes until stiff. yellow, one green. Spread the pink
violet, pink, orange, yellow and Turn the piping bag inside-out over a buttercream around the base, coming
green gel or paste food colouring bottle. Paint stripes of various food 2.5cm (1in) up the sides. Spread an
200g (7oz) white chocolate colourings down the sides of the bag. Fill orange row above it, followed by a yellow
iridescent lustre dust the bag with the meringue, ensuring row, green row and violet row. Smooth
For the meringue kisses there’s enough room to twist the top. and remove the excess buttercream
3 large free-range egg whites Snip a 2.5cm (1in) hole at the tip and pipe with a palette knife/metal spatula.
225g (8oz) caster sugar small blobs onto two of the lined baking 9 Meanwhile, melt the white chocolate
violet, pink, orange, yellow and sheets. Bake for 40-45 minutes until as before. Pour the chocolate around
green gel or paste food colouring crisp. Allow to cool on a wire rack. the top of the cake, next to the edge,
For the unicorn bark 5 To make the bark, melt the white allowing it to trickle down the sides,
100g (3½oz) white chocolate chocolate and the Candy Melts each in then work in a spiral motion moving
100g (3½oz) blue Candy Melts a heatproof bowl set over a pan of inwards to completely cover the top of
100g (3½oz) pink Candy Melts simmering water (or microwave on high the cake. Sweep across the top with a
1 tsp iridescent sugar pearls in 30-second bursts, stirring in long palette knife/metal spatula.
2 tbsp small chocolate beans between). Working quickly, spoon the 10 Working quickly, push the unicorn
For the unicorn horn white chocolate onto a lined baking horn, bark and meringue kisses into the
1 waffle ice cream cone sheet, then drop over spoonfuls of the cake. Allow to set, then brush the white
100g (3½oz) white chocolate blue Candy Melts and spoonfuls of the chocolate drips and the toppings with
large disposable piping bag pink Candy Melts until you get a the iridescent lustre.
3 baking sheets lined with baking rectangle. Use a cocktail stick to swirl
parchment the colours. Scatter over the cake
sprinkles and chill until set. Break into
shards and chill until needed.

FA N TASY C A K ES
k e f o r t h e
A ca mate unicorn fan!
ulti

Recipes on pages
40-43 are taken from
Fantasy Cakes by
Angela Romeo,
Ryland Peters &
Small (£16.99).
Photography by
Adrian Lawrence
© Ryland Peters
& Small.

FA N TASY C A K ES
Pink fizz cake transfer to the fridge for 4 hours to set, one baking sheet, spread out to a thin
leaning a couple at a slight angle. strip, 6x28cm (2½x11in).
SERVES 24 4 You will only need three jellies for the 9 Spoon one-third of the white
strawberry extract or flavouring cake, the rest can be served alongside. chocolate above it so the colours touch,
(check the brand as to how 5 Preheat the oven to 180ºC/Gas then smooth out to complete the
much you need – there is approx. Mark 4. Stir the strawberry extract 12x28cm (5x11in) rectangle. Swirl the
1.65kg (3lb 10oz) of sponge mix) through the sponge mix and colour it a colours where they meet with a cocktail
For the vanilla sponge mid-pink shade. Divide between the stick. Scatter over the popping candy,
500g (1lb 1oz) self-raising flour plus cake tins. Bake for 45-50 minutes until shimmer crunch and sugar crystals.
1 tsp bicarbonate of soda, sifted an inserted cocktail stick comes out Repeat twice more with the remaining
500g (1lb 1oz) caster sugar clean. Cool in the tins for 10 minutes, chocolate and baking sheets. Freeze for
240g (8½oz) butter, melted and then turn out onto a wire rack. 20 minutes, then gently roll up the
cooled, plus extra for greasing 6 For the rhubarb ribbon, reduce the baking parchment, allowing the bark to
300ml (10fl oz) buttermilk oven to 110ºC/Gas Mark ¼. Using a snap into shards. Chill until needed.
4 free-range eggs vegetable peeler, peel off the pink outer 10 Colour the buttercream a mid-pink
1 tsp pure vanilla extract layer of the rhubarb. Place in swirly shade. If necessary, trim the tops of the
For the buttercream patterns on a lined baking sheet and cakes to make level. Sandwich together
250g (9oz) unsalted butter twist around the handles of wooden using 250g (9oz) of the buttercream –
150g (5oz) vegetable fat such as spoons, if liked. Bake for 20-30 minutes the bottom side of the top cake should
Trex, at room temperature until dried out. Set aside to cool. be facing up. Place on a plate.
800g (1lb 7oz) icing sugar, sifted 7 For the bark, melt the white chocolate 11 Crumb-coat the cake using 450g
2-3 tbsp water and the pink Candy Melts in two (1lb) of the buttercream. Place in the
pink paste or gel food colouring separate heatproof bowls set over pans fridge for 15 minutes, then use the
For the pink fizz jellies of simmering water (or microwave each remaining buttercream to coat the cake
6 gelatine leaves on high in 30 second bursts, stirring in a second layer. Smooth with a palette
1 bottle prosecco (750ml (1½pt)) in between). knife/metal spatula.
4 tbsp caster sugar 8 Place the three remaining lined baking 12 Gently press the bark into the sides
For the rhubarb ribbon sheets in a ‘landscape’ position in front of the cake to cover. Remove the bases
300g (10½oz) rhubarb of you. The aim is to get three 12x28cm from the ‘angled’ filled champagne
For the pink fizz bark (5x11in) rectangles of chocolate made flutes and use to decorate the top with
200g (7oz) white chocolate, broken up of the two colours. Spoon one-third one more flute and the rhubarb ribbons.
into pieces of the melted pink Candy Melts onto Serve with the remaining jellies.
340g (12oz) pink Candy Melts
1 tsp popping candy
1 tbsp pink shimmer crunch
2 tsp pink sugar crystals
You will need
HOW TO... CRUMB-COAT A CAKE
8 x 100ml (3½fl oz) plastic 1 First, a spoonful of icing spread onto the scraper and hold vertically at a 45º angle
disposable champagne flutes middle of your cake board will stop your against the cake. Sweep around the cake
with removable bases cake from moving around. with a little pressure to remove the
2 x 20cm (8in) cake tins, greased 2 When crumb-coating it’s best to apply excess icing. Scrape this icing into a
and lined the buttercream little and often, this will separate bowl (as it may have crumbs in)
4 baking sheets lined with baking help to give an even distribution and and continue to remove the excess
parchment prevent dragging crumbs around the buttercream. If there are any gaps or
cake. Use the tip of a dinner knife to holes, fill with a little buttercream and
1 For the pink fizz jellies, place the apply icing to the sides and top of your smooth again with the palette knife/
gelatine in cold water to soak. stacked cake, slightly spreading a little metal spatula or cake scraper.
2 Heat 250ml (9fl oz) of the prosecco with more buttercream into any gaps or 5 After finishing the sides, you will have
the sugar until almost boiling. Squeeze recesses, if necessary. little peaks at the top edge of your cake,
the excess water from the gelatine, add to 3 Smooth the top with a palette knife/ use the palette knife/ metal spatula, held
the pan and stir until dissolved. metal spatula. At this stage, the sides do horizontally, to draw these peaks into the
3 Return to a very gentle heat if it needs not need to be completely smooth. centre of the cake, using gentle but sturdy
assistance in melting fully. Top up with 4 When the cake is covered, take the sweeping motions. Chill the cake for 15
the remaining prosecco. Divide between palette knife/ metal spatula or a cake minutes before continuing the recipe.
the disposable champagne flutes, then

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advertise on this page natural ingredients, wonderful gift sets, and mug cakes.
Perfect presents for children and adults.
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WE LOVE… CHOCOL ATE LIQUEUR pg47 // LEMON MERINGUE pg49 // ROCK Y ROAD pg50
For the strawberries & cream cookie cups, go to page 51

Blueberry and 2 large free-range eggs salt in a separate bowl. Add one-third of
160g (5½oz) plain flour, sifted the flour mix to the creamed mixture
polenta cupcakes 140g (5oz) fine-ground polenta and beat until just combined. Add half of
MAKES 14 ½ tsp bicarbonate of soda the buttermilk and mix until just
110g (4oz) unsalted butter, at room ½ tsp baking powder combined. Repeat these steps until all
temperature ½ tsp salt the flour mix and buttermilk have been
110g (4oz) demerara sugar 125ml (4½fl oz) buttermilk added. Gently fold in the blueberries.
120g (4¼oz) soft light brown sugar 130g (4½oz) blueberries, fresh or 4 Carefully spoon the mixture into the
frozen, at room temperature cupcake cases, filling them about two-
icing sugar, for dusting (optional) thirds full. Bake in the oven for about
25 minutes until slightly raised and
1 Preheat the oven to 180°C/Gas golden brown. To check they are cooked,
Mark 4 and line one or two 12-hole insert a skewer in the centre of one of
muffin trays with 14 appropriate sized the cakes – it should come out clean.
cupcake cases. 5 Remove from the oven and leave the
2 In a large mixing bowl cream the cakes in their tins for about 10 minutes.
butter and sugars until pale and smooth, These are delicious served still warm,
which should take 3-5 minutes using an maybe with some butter and a few
electric hand mixer. Add the eggs, one fresh blueberries. You could dust the
at a time, mixing for a few minutes after tops of the cupcakes with a little icing
each addition. sugar before serving.
3 Combine the plain flour, polenta,
bicarbonate of soda, baking powder and
Cranberry and ¼ tsp bicarbonate of soda bowl, then add to the batter and beat
¼ tsp salt well. Finally, fold in the cranberries
orange cupcakes 1 tsp ground cinnamon gently. Carefully spoon the mixture into
MAKES 12 OR 36 MINI 140g (5oz) fresh or frozen the cupcake cases, filling them about
2 large free-range eggs cranberries, finely chopped two-thirds full. Bake in the oven for about
200g (7oz) caster sugar For the orange cream cheese 25 minutes (or 15 minutes for the mini
100g (3½oz) corn oil 175g (6oz) cream cheese size) until slightly raised and golden
135ml (4¾fl oz) sour cream 450g (1lb) icing sugar, sifted brown. To check they are cooked, insert
1 tsp good-quality vanilla extract 125g (4½oz) unsalted butter, at a skewer into the centre of one of the
grated zest of 1 orange (about 1 tsp) room temperature cakes – it should come out clean.
228g (8oz) plain flour grated zest of 1 orange 4 Allow to cool in their tins for
½ tsp baking powder whole fresh or dried cranberries 10 minutes or so before turning out onto
a wire rack to cool.
1 Preheat the oven to 150°C/Gas 5 Place the cream cheese ingredients in
Mark 2 and line a 12-hole muffin tray or a mixing bowl and beat well with an
three 12-hole mini muffin trays with the electric hand mixer until thoroughly
appropriate sized cupcake cases. combined. Once the cupcakes are
2 In a large mixing bowl, beat the eggs completely cool, top with the icing and
and sugar together until light and fluffy, decorate with the cranberries.
which should take 3-5 minutes using an
electric hand mixer. Slowly pour in the Recipes on pages
oil, a little at a time, beating well after 46-47 are taken from
each addition. Repeat the process with Cupcakes from the
Primrose Bakery by
the sour cream and vanilla extract, Martha Swift and
making sure everything is well Lisa Thomas,
combined, then incorporate the orange published by Kyle
Books (£14.99).
zest at the end. Photography by
3 Sift the dry ingredients together in a Yuki Sugiura.

C UP C A K E HE AV E N
Chocolate liqueur add the melted chocolate to the mixture

and beat well.
cupcakes 5 Combine the flour, baking powder,
MAKES 16 OR 48 MINI bicarbonate of soda and salt in a ING TIP
BAK
115g (4oz) good-quality dark separate bowl.
chocolate (70% cocoa solids) 6 Put the milk in a jug and add the vanilla SWITCH IT UP
85g (3oz) unsalted butter, at room extract to it. Add one-third of the flour to A N Y VA RIE T Y OF
temperature the chocolate mixture and beat well. T RUF F L E W OUL D W OR K
EQ UA L LY W E L L
175g (6oz) soft brown sugar Pour in one-third of the milk and beat
2 large free-range eggs, separated again. Repeat these steps until all the
185g (6½oz) plain flour, sifted flour and milk have been added. In a
¾ tsp baking powder clean bowl, whisk the egg whites until
¾ tsp bicarbonate of soda soft peaks start to form. Carefully fold
a pinch of salt the egg whites into the batter, using a
90ml (3fl oz) semi-skimmed milk, at metal spoon. Do not beat or you will take
room temperature, mixed all the air out of the mixture. Carefully
with 2 tbsp framboise spoon the mixture into the cupcake
(raspberry liqueur) cases, filling them about two-thirds full.
1 tsp good-quality vanilla extract 7 This is a fairly liquid batter, so take care
To decorate when spooning out as it can end up
175g (6oz) good quality dark being very messy! Alternatively, pour the
chocolate (70% cocoa solids) batter into the cases from a jug to
225g (8oz) unsalted butter, at room make it easier. Bake in the oven for
temperature 20-25 minutes (regular) or 15 minutes
1 tbsp semi-skimmed milk, (mini). To check they are cooked, insert
at room temperature a skewer into the centre of one of the
1 tsp good-quality vanilla cakes – it should come out clean.
extract 8 Remove from the oven and leave
250g (9oz) icing sugar, sifted the cakes in their tins for about
16 champagne truffles 10 minutes, before carefully placing on
a wire rack to cool.
1 Preheat the oven to 190°C/Gas 9 To make the chocolate buttercream,
Mark 5 and line a couple of 12-hole melt the chocolate in a bowl or plastic jug
muffin trays or four 12-hole mini muffin in the microwave until smooth and of a
trays with the appropriate sized thick pouring consistency. A general
cupcake cases. guide would be to heat at 30-second
2 Break the chocolate into pieces and intervals on medium, stirring in between,
melt in a plastic bowl or jug in a to avoid burning the chocolate.
microwave on a medium heat for 10 Alternatively melt the chocolate in a
30 seconds, stir, then microwave again heatproof glass bowl over a saucepan of
for a further 30 seconds – but be very barely simmering water. Stir occasionally
careful not to burn the chocolate. until it has completely melted and is quite
Alternatively, put the pieces in a smooth. Leave to cool slightly.
heatproof bowl over a saucepan of barely 11 In a large mixing bowl, beat the
simmering water. Stir occasionally until it butter, milk, vanilla and icing sugar until
has completely melted and is quite smooth – this can take several minutes
smooth. Leave to cool slightly. with an electric hand mixer. Add the
3 In a large bowl, cream the butter and melted chocolate and beat again until airtight container before icing. They are
sugar until the mixture is pale and thick and creamy. If it looks too runny to very moist, so they keep very well if
smooth, which should take 3-5 minutes use when trying to ice cupcakes or stored correctly. When the cupcakes
using an electric hand mixer. In a cakes, simply keep beating – this will are completely cool, ice them with the
separate bowl and with clean beaters, thicken the icing and improve chocolate buttercream icing, then place
beat the egg yolks for several minutes. its consistency. a champagne truffle in the centre of
4 Slowly add the egg yolks to the 12 These cupcakes can be stored at each one. Press down gently so that the
creamed mixture and beat well. Next, room temperature for 3 days in an truffle does not roll off.

Fondant cupcakes from the oven and transfer to a wire rack to
cool. The cakes should have fairly flat tops
MAKES 18 that rise to just below the top of the cake
For the cupcakes case, but trim if necessary before pouring in
200g (7oz) golden caster sugar the icing.
200g (7oz) unsalted butter, 4 To make the icing, put the icing sugar in a
very soft large bowl. Gradually beat in the lemon juice
finely grated zest and juice of and the water, as necessary, until you have
1 lemon a soft but spreadable consistency that holds
1-2 tbsp tepid water its shape.
4 medium free-range eggs, beaten 5 When the cakes are completely cold, flood
200g (7oz) self-raising flour the icing on top of the cakes up to the edges
For the icing of the paper cases. Leave to set without
600g (1lb 5oz) fondant icing sugar, moving. When almost set and still slightly
sifted wet, decorate with a selection of crystallised
2 tbsp lemon juice flowers (see below).
crystallised flowers, to decorate
Make your own crystallised flowers
1 Preheat the oven to 200°C/Gas Mark You can crystallise a variety of flowers and
6. Line two 12-hole muffin tins with herbs as long as they are edible. Rose buds
18 paper cases. and petals, violets, primroses, lavender, mint,
2 Put the cupcake ingredients into a rosemary and sweet geranium leaves work sugar – this is important because the
large bowl and beat with an electric well, just make sure they are unsprayed. sugar will become wet and sticky if
whisk for 2 minutes until fluffy and paler To make crystallised flowers, lightly beat sprinkled on too quickly. Set on baking
in colour. one large egg white until lightly frothy. Using parchment to dry – ideally in an airing
3 Divide the mixture equally between a small paintbrush, coat the petals or bud cupboard or somewhere warm. The
the paper cases and bake in the oven for with a little of the egg white. Allow to dry for flowers will keep in an airtight container
12-15 minutes until golden. Remove a few seconds, then sprinkle with caster for up to a week in a cool, dry place.
Mocha muffins another bowl, add the milk and oil to the
eggs and pour into the well. Quickly mix
MAKES 24 together and divide between the cases.
200g (7oz) caster sugar 3 Bake in the oven for 15 minutes, then
350g (12oz) self-raising flour remove from the oven and cool on a
50g (1¾oz) cocoa powder wire rack.
2 tsp instant coffee dissolved in 4 Mix together the icing sugar with the
1 tbsp boiling water hot water and the coffee essence to
250ml (8½fl oz) milk make a spreadable icing. Decorate the
120ml (4fl oz) sunflower oil muffins and top with a bean, if using.
2 medium free-range eggs, beaten These muffins keep for 2-3 days in an
For the icing airtight container or sealed packet.
500g (1lb 2oz) icing sugar, sifted
2-3 tbsp hot water
a few drops of coffee essence
chocolate coffee beans, to decorate
(optional) The recipes on
page 48 are taken
from Handmade Gifts
1 Preheat the oven to 200°C/Gas From the Kitchen
Mark 6, and line two 12-hole mini muffin by Alison Walker,
trays with paper cases. published by Jacqui
Small, an imprint of
2 Sift the dry ingredients into a large The Quarto Group
bowl and make a well in the centre. In (£14.99).

Lamington cupcakes together into a large bowl. Use a spatula

or wooden spoon to slowly stir in the
MAKES 12 water until the mixture is smooth and
12 pre-baked vanilla cupcakes, has a heavy coating consistency. Stir in
without paper cases the vanilla. Add a little more water, if
130g (4½oz) shredded coconut desired, to reach a lighter consistency.
250ml (9fl oz) whipped cream 3 Put the glacé icing in a medium bowl
1 tsp pure icing sugar, sifted (you may need to stir in a little water to
For the chocolate glacé icing achieve a dipping consistency). Put the
375g (13oz) pure icing sugar coconut in a small shallow bowl. Use a
30g (1oz) unsweetened cocoa fork to dip the top and base cupcake
powder pieces into the icing, turning to coat all
60ml (2fl oz) water, at room but the cut surfaces. Place cut side 4 Put the cream and icing sugar in a
temperature down on the wire rack. Stand for medium bowl and use electric beaters
1 tsp vanilla extract 2-3 minutes or until the icing is almost with a whisk attachment to whisk until
set. Dip each cupcake piece in the firm peaks form. Use a piping bag fitted
1 Place a wire rack over a baking tray coconut, turning to coat in the icing. with a 1cm (½in) plain nozzle to pipe the
or sheet of baking paper. Cut the top Return the cupcakes to the wire rack. cream onto the cut side of each
third off each of the cupcakes. Stand for 10-15 minutes or until cupcake base. Top with the remaining
2 Sift the icing sugar and cocoa powder the icing is completely set. cupcake pieces cut-side down.
Lemon meringue deep in the top of each cupcake.

Reserve the pieces you have removed
cupcakes and trim to 1cm (½in) deep. Use a piping
MAKES 12 bag with the tip cut off to pipe the
For the lemon curd lemon curd into the cupcake holes.
2 free-range egg yolks Replace the cut-out pieces.
2 tbsp caster sugar 3 Preheat the grill to high. To make the
1 lemon, zest finely grated, juice meringue, put the egg whites in a large
strained (you will need clean, dry bowl and beat with electric
60ml/2fl oz lemon juice) beaters until soft peaks form. Continue
65g (2½oz) unsalted butter, diced beating, gradually adding the sugar, a
For the meringue spoonful at a time, until thick and
2 free-range egg whites, at room glossy. Spoon the meringue on top of
temperature the cupcakes and use a palette knife to
110g (3¾oz) caster sugar create waves of meringue or pointy
spikes. Put six of the cupcakes on
1 To make the lemon curd, put the egg a baking tray and place under the grill on
yolks, sugar, lemon zest and juice in a the centre rack of the oven for
medium heatproof bowl and use a 30 seconds. Turn the tray and grill for
balloon whisk to combine. Add the another 30 seconds, watching closely,
butter and place over a saucepan or until the meringue is golden. Repeat
of simmering water, making sure the with the remaining cupcakes.
base of the bowl doesn’t touch the 4 Set aside until the meringue is cool
water. Cook for 4 minutes, stirring then serve.
constantly with a wooden spoon until
thick. Remove from the heat. Strain TIP
through a coarse sieve into a bowl, Keep the cupcakes in an airtight
cover the surface with clingfilm and container in the fridge for up to 2 days.
refrigerate for 1 hour or until chilled. Serve at room temperature.
2 Use a small, sharp pointed knife to cut
a 3cm (1¼in) hole about 3cm (1¼in)

ING TIP
BAK
FINAL FLOURISH Raspberry the mixture is paler in colour. Divide the

mixture evenly among the paper cases,
DECOR ATE THEM WITH
CRE AM AND SYRUP
balsamic cupcakes then smooth the tops with the back of
JUST BEFORE SERVING MAKES 12 a teaspoon.
225g (8oz) plain flour 3 Bake for 20-25 minutes, turning the
1½ tsp baking powder tin around after 15 minutes, or until
75g (2¾oz) dark brown sugar golden and a skewer inserted into the
175g (6oz) golden syrup centre of a cupcake comes out clean.
125g (4½oz) unsalted butter, Allow to cool for 5 minutes in the tin
softened before transferring to a wire rack to
60ml (2fl oz) milk cool completely.
3 free-range eggs, at room 4 Meanwhile, to make the syrup, put
temperature the raspberries in a 23cm (9in) non-stick
1 tsp vanilla extract frying pan over a medium-high heat,
250ml (9fl oz) double cream then sprinkle over the sugar. Stir gently
For the raspberry balsamic syrup after 1 minute to combine any sugar yet
200g (7oz) frozen raspberries to dissolve. Drizzle over the vinegar and
275g (9¾oz) caster sugar cook, without stirring, for 4-5 minutes or
1½ tbsp balsamic vinegar until syrupy (there should still be some
whole raspberries). Remove the pan
1 Preheat the oven to 170°C/Gas from the heat and set aside to cool.
Mark 3. Line a 12-hole muffin tin with 5 To decorate, spoon a heaped
paper cases. teaspoonful of the cream onto the
2 Sift the flour and baking powder into a centre of each cupcake and use a
large bowl. Add the sugar, golden syrup, teaspoon to spread it into a circle
butter, milk, eggs and vanilla. Use on top of the cake. Spoon over the syrup
electric beaters to beat on a low speed and serve immediately.
until combined. Increase the speed to
medium and beat for 2-3 minutes or
until well combined, very smooth and
Rocky road cupcakes cooled to room temperature, then

remove 125ml (4fl oz) of the chocolate
MAKES 12 mixture and set aside.
200g (7oz) milk chocolate, chopped 2 Add the Turkish delight,
100ml (3½fl oz) whipping cream marshmallows and 2 tbsp of the peanuts
2 x 65g (2½oz) chocolate-coated to the remaining chocolate mixture and
Turkish delight bars, cut into stir to lightly coat.
1cm (½in) cubes 3 To decorate, spread the reserved
100g (3½oz) marshmallows, chocolate mixture over the tops of the
chopped cupcakes, top with the Turkish delight
40g (1½oz) peanuts, coarsely mixture and sprinkle with the remaining
chopped peanuts. Refrigerate for 30 minutes
12 chocolate cupcakes, baked to or until the topping is set.
your favourite recipe
1 Put the chocolate in a large heatproof

bowl. Put the cream in a small saucepan, The recipes on
bring to the boil, remove from the heat pages 49-50 are
and pour over the chocolate. Allow to taken from Make Me
Cupcakes by
stand for 30 seconds, then stir gently Murdoch Books
until the chocolate melts. Set aside until (£8.99).

Pumpkin cupcakes 450g (1lb) icing sugar risen and golden brown.
190g (6¾oz) full fat cream cheese 4 Rub the butter into the icing sugar to
MAKES 12 grated zest of 1 orange resemble fine breadcrumbs. Add the
225g (8oz) self-raising flour 1 tsp ground cinnamon chilled cream cheese and beat until
1 tsp bicarbonate of soda smooth. Stir in the orange zest
1 tsp ground ginger 1 Preheat the oven to 200°C/ and cinnamon.
1 tsp ground cinnamon Gas Mark 6. Line a 12-hole muffin or 5 Leave to cool on a wire rack before
150ml (5fl oz) sunflower oil cupcake tin with paper cases. topping with the cinnamon frosting.
150ml (5fl oz) soured cream 2 Sift together the flour, bicarbonate of Decorate with the pecan praline, if using.
225g (8oz) soft light brown sugar soda, ginger and cinnamon. In a
2 large free-range eggs separate bowl, mix together the oil,
125g (4½oz) tinned pumpkin purée soured cream, light brown sugar, eggs
75g (2¾oz) chopped pecans and pumpkin purée. Add the wet
Recipe taken from
crushed pecan praline, to serve ingredients to the dry and stir well. Stir Have Your Cake and
(optional) in the pecans. Eat It by Mich Turner,
For the cream cheese frosting 3 Spoon the muffin batter into the published by Jacqui
Small (£22).
75g (2¾oz) unsalted butter, prepared cases until two-thirds Photography by
slightly softened full. Bake for 15-20 minutes until well Peter Cassidy.
Strawberries & 3 In a large bowl, using a handheld

mixer or a stand mixer fitted with a
cream cookie cups paddle attachment, beat the butter and
MAKES 46-48 cream cheese together on medium-
For the cookie cups high speed until smooth, about
360g (12½oz) all-purpose flour 2 minutes. Add the granulated sugar
1½ tsp baking powder and beat on a medium-high speed until
½ tsp salt creamed, about 1 minute. Add the egg
240g (8½oz) unsalted butter, and vanilla extract, and beat on a high
softened to room temperature speed until combined, about 1 minute.
85g (3oz) cream cheese, softened Scrape down the sides and up the
to room temperature bottom of the bowl and beat again as
100g (3½oz) granulated sugar needed to combine.
1 large free-range egg, at room 4 Add the dry ingredients to the wet strawberry powder, cream, and vanilla
temperature ingredients and mix on a low speed until extract. Beat on low speed for
2 tsp pure vanilla extract combined. The dough will be thick. 30 seconds, then switch to a high
For the strawberry frosting 5 Roll balls of dough, about 1 tbsp of speed and beat for 2 minutes. Taste and
6g freeze-dried strawberries dough per cookie, and place each ball add a pinch of salt if it is too sweet.
240g (9oz) unsalted butter, into its own cup in the muffin pans. 9 Frost each cooled cookie cup using a
softened to room temperature Bake for 11-13 minutes, or until lightly piping bag fitted with the nozzle of your
240g (9oz) icing sugar browned on the sides. choice. Decorate with sprinkles.
2 tbsp double cream 6 Remove from the oven and allow to 10 The frosted cookie cups will stay
1 tsp vanilla extract cool for 10 minutes in the pan, then fresh in an airtight container in the
a pinch of salt, if needed transfer to a wire rack to cool refrigerator for up to 1 week.
40g (1½oz) rainbow sprinkles completely before frosting.
7 To make the frosting, using a food
1 Preheat the oven to 180°C/Gas processor, process the freeze-dried Recipe taken from
Mark 4. Lightly grease two 24-hole mini- strawberries into a powdery crumb. Sally’s Cookie
Addiction by Sally
muffin pans or spray with nonstick spray. 8 In a large bowl, using a handheld McKenney,
Set aside. mixer or stand mixer fitted with a whisk published by Race
2 To make the cookie cups, whisk the attachment, beat the butter on a Point Publishing, an
imprint of The Quarto
flour, baking powder and salt together in medium-high speed until creamy, about Group. Photography
a medium bowl until combined. Set aside. 1 minute. Add the icing sugar, by Sally McKenney.

The feature on pages
baking heaven 52-53 is taken from
ESSENTIAL The Grammar of
Spice by Caz
INGREDIENTS Hildebrand,
published by Thames
& Hudson (£16.95).
When we think of Christmas, warm, spicy
SPICE comforting scents and flavours come to mind.

Caz Hildebrand talks us through the most
popular ones and how to best pair them with
fruit for the most incredible bakes...
Allspice Clove
Pimenta dioica Syzyium aromaticum
With a warming, fragrant aroma, allspice With a warm, peppery, camphorous aroma
is a peppery compound of cloves, nutmeg and a fruity, sharp, hot taste, cloves can
and cinnamon. The aroma and flavour numb the mouth; for this reason they have
come from eugenol, which is also the Cinnamon been used as a home remedy for mild
principal flavouring component of cloves. toothache. They have the same essential
In the Middle East, allspice makes a
Cinnamomum verum oil, eugenol, as cinnamon – and, indeed, a
flavouring for pilafs and curries, while in Obtained from the inner bark of an quick squeeze of a single dried bud will
Europe it gives a warming, gentle lift to cakes evergreen laurel tree native to Sri Lanka, produce a little oil. Good in both sweet and
and desserts, and may be added to a British cinnamon is subtly sweet and warming, savoury dishes, cloves should be used
Christmas pudding in lavish amounts. It is with earthy, clove-like notes. sparingly, since they can be overpowering.
also one of the spices in a traditional British It is an ancient and uniquely versatile Cloves are the Christmas spice. Ground
‘wassail bowl’, a mulled cider originally spice – found in both sweet and savoury cloves are also used in Christmas pudding
drunk on Twelfth Night, made by combining dishes – and a mainstay of many and in mincemeat. In Madeira, at
cider with brown sugar, lemon and orange cuisines worldwide. Christmas time, carne de vinha d’alhos –
juice, and whole spices steeped in a muslin bag. In Europe and North America, ‘meat with wine and garlic’ – is made with
An oil known as pimento berry oil is cinnamon adds fragrance and a warm hint pork or chicken braised in white wine with
made from allspice and can be used instead of spice to breads, pies, cakes, custards and herbs, orange and cloves.
of the ground spice. creamy desserts. In North Africa and India
EAT WITH…
it spices up tagines, stews, chutneys and
EAT WITH…
pilafs. It was also one of the original Apples, oranges, plums, red wine, chocolate,
Plums, pineapple, blackcurrants, apples, figs, aromatics used to flavour chocolate. ginger, cinnamon, cardamom
Pattern illustrations by Here Design. Spice imagery © iStock
chocolate, ginger, chilli Cinnamon buns are a Scandinavian treat –

ORIGIN
an enriched bread dough rolled up with a
ORIGIN
mixture of ground cinnamon, sugar and Maluku Islands, Indonesia
West Indies and tropical Central America butter, then sliced and baked.
EAT WITH…
Apples, pears, plums, raspberries, apricots,

bananas, almonds, chocolate, cream, coffee
ORIGIN
Sri Lanka

ESSENTIAL INGREDIENTS
Spices Cinnamon, Cardamom, Liquorice Pears – Anise, Black Prunes – Cassia,

Cranberries – Clove, pepper, Cardamom, Cinnamon, Cinnamon, Clove, Ginger,
for fruit Ginger Long pepper, Pink pepper, Indian bay leaf, Star anise
Apples – Akudjura, Dates – Cardamom, Saffron, Star anise Rhubarb – Anise, Ginger,
Alligator pepper, Allspice, Cinnamon, Cubeb, Ginger, Pineapple – Allspice, Tonka beans
Caraway, Cardamom, Turmeric Clove, Ginger Strawberries,
Cinnamon, Clove, Ginger, Figs – Allspice, Vanilla Plums – Cinnamon, Clove, Blueberries, Blackberries,
Grains of paradise, Nutmeg Mangoes – Alligator Coriander seeds, Ginger, Raspberries – Alligator
Apricots – Sesame seeds, pepper, Grains of paradise, Cacao nibs, Cardamom, Cloves Juniper, Long pepper, pepper, Black pepper, Carob,
Tonka beans Ginger, Makrut lime, Tonka bean Peaches – Anise, Clove, Nutmeg, Pink pepper, Grains of paradise, Star anise,
Banana – Anise, Clove, Oranges – Achiote, Anise, Lemon myrtle, Nutmeg Star anise Tonka bean, Vanilla
Nutmeg
Myristica fragrans
Glorious nutmeg, so long fought over, is
sweeter than its history. Its aroma is
reminiscent of pine trees, with a warming
Liquorice richness and a taste that hints at cloves. Vanilla
The flavour comes from myristicin, the Vanilla planifolia
Glycyrrhiza species volatile oil also present in carrots, parsley
The liquorice flavour – earthy and anise- and celery, but found in abundance in With its heady, rich, mellow taste and hints
like, with a bitter, salty aftertaste – is nutmeg. Slightly sweeter than mace, which of sweet perfume and liquorice, vanilla is a
derived from the compound anethole is stronger and tarter, nutmeg can be spice for sweet foods, of course – especially
inside, while its sweetness comes from grated into all kinds of sweet and savoury creams, custards and, famously, ice cream.
glycyrrhizin – a compound fifty times dishes and is also popular in creamy It is often used to bolster other flavours,
sweeter than sugar. Some of the drinks, hot rum, eggnog and mulled wine. such as chocolate, coffee, almond and
compounds in liquorice are contained in Nutmeg elevates the everyday: in the UK it warm spices like cinnamon and nutmeg.
similar-tasting, though unrelated, spices is used in milk puddings and sauces and in To use in cooking, the pods are usually
and herbs, including anise, star anise, potato dishes. sliced open lengthwise so the tiny, sticky
fennel, chervil, cicely and Thai basil. black seeds can be scraped out with the
EAT WITH…
Liquorice is available as a powder, an point of a sharp knife. Once their goodness
extract or a dried root. Apples, plums, lemon, soft cheese, eggs, milk, has been mined, the stripped pods can be
The deep, dark, glossy black liquorice vanilla buried in a canister of sugar to flavour it,
extract is often used in confectionery – ready for use in baking or to sprinkle over
TRY
mixed with gelatine, sugar, flour and water, desserts and fruit.
then moulded into a variety of shapes, When making ice cream, flavour the cream
EAT WITH…
including long, thin cylinders, coin-like with nutmeg instead of vanilla, then serve
rounds and bootlaces. with apple cakes, crumbles and pies Apples, melon, peaches, pears, rhubarb,
strawberries, blackberries, raspberries,
EAT WITH… ORIGIN
pineapples, apricots, figs, cherries, bananas,
Almonds, apples, bananas, pears, peaches, Banda Islands of Indonesia oranges, cream, chocolate, coffee, nuts,
orange, lemon, cloves, ginger, star anise, cloves, anise, cinnamon, nutmeg, rose,
mint, chocolate saffron, cardamom
ORIGIN ORIGIN
Northern China, Russia, south-eastern Europe Central America

TIPS & T RICKS
TIPS AND TRICKS Luiz

from Le Cordon Bleu’s Alumni
With over 120 years GEORGIA GREEN,
of teaching BASIC AND INTERMEDIATE
experience, it is no
surprise that Le
PÂTISSERIE CERTIFICATES, 2013
Cordon Bleu has
produced many Georgia is now the successful owner of Georgia’s
notable alumni over Cakes, catering for weddings, parties and events in
the years including London, with numerous celebrity clients to boast of.
the legendary Great “At the end of the day, if you are creating a product
British Bake off for people to buy (and eat!) it has to be of the best LUIZ HARA,
judge Mary Berry,
and renowned cake
quality. I genuinely believe I would not have the skill GRAND DIPLÔME®, 2012
decorating queen, and knowledge that I do today without having
Peggy Porschen. attended Le Cordon Bleu, and therefore would not be Luiz is the author of a popular cookbook, hosts a
as successful.” highly-acclaimed Japanese Supper Club, and blogs as
Le Cordon Bleu’s The London Foodie, one of the top 10 food and travel
alumni graduate with
a breadth of
GEORGIA GREEN'S 5 TOP-TIPS blogs in the UK. “Pâtisserie was one of the most
knowledge and
advanced culinary 1 Weigh your eggs. You weigh every other ingredient
so why wouldn’t you weigh eggs!? Every egg is a
different size so weigh them to ensure consistency.
challenging parts of the Grand Diplôme®. It
demanded both sound technical skills and excellent
time management. I learnt a great deal during those
techniques, taught
by the school’s
expert teaching
chefs, which allows
2 Soaking syrup is the best way to
not only keep the moisture in a
sponge cake, but also to enhance
classes, valuable skills that today not only help me with
the pastry and baking work that I do, but also in my
catering and day-to-day business management.”
them to progress into
the flavour and make your cake
a range of exciting
careers. So here, a
even more delicious. LUIZ HARA'S 5 TOP TIPS
selection of the
prestigious school’s
pâtisserie alumni will
3 When piping onto a baking
tray, pipe in alternate spaces
so the air in the oven can
1 Plan, plan and plan again! Make sure you have all of
the equipment you need, and read and re-read the
recipe. Measure and weigh all ingredients before
be sharing their circulate better and cook more starting, and don't rush! Planning is key and any
favourite tips evenly. It’s also easier mistake can compromise all the work you have put in!
and tricks
from the
pastry
4
to count!
Clean as you go. It’s
not just to impress the
2 Having the right equipment is key. My Mafter
(bowl) scraper is one of my most treasured items. I
love it and use it for so many different things, like
course, so
that you too chefs overlooking your scraping bowls, shaping and cutting dough, and taking
can become shoulder, but it makes it a lot chopped ingredients to a pot!
a culinary
expert!
easier to work on a cleaner
and more organised
work surface.
3 If like mine, your kitchen work surface is made of
wood, which is not ideal for baking, invest in a
large slab of polished white marble, which has a cooler
5 Know your oven. Every oven is feel, and can be used for kneading or rolling pastry
Georgia
different so get to know your with much better results.
own one. Some are hotter at the
back, and if this is the case, make
sure you rotate whatever you are
4 Remember that creative flair is important, but it
will only take you so far. Good planning and
technical skills are the other key elements that make a
cooking to ensure it cooks evenly. good baker or pastry chef.
Some are also slightly hotter
than the temperature shown, so
buy yourself a thermometer to
5 Make your mark! Find your niche and be unique.
There are millions of excellent pastry chefs out
there, but what can you do that is different, or what can
keep track of the temperature. you really excel at?
If you would like more information about pâtisserie programmes at Le Cordon Bleu London then please visit the website cordonbleu.edu/London
Twitter @LeCordonBleuLDN Facebook @LeCordonBleuLDN Instagram @LeCordonBleuLondon

c u i t h e av e
b isBite-seiznejobyawith coffee! n
k e s t o
WE LOVE… CITRUS SNOWBALLS pg59 // FROZEN AIR COOKIES pg60 // PB&J THUMBPRINTS pg61
For the giant funfetti cookie pizza, go to page 60

a smaller heart-shaped cutter, cut a
smaller heart from the centre of the
second batch of hearts to create a
heart-shaped hole. Brush water around
the edge of the gingerbread base and
apply the second heart frame on top,
pressing it on gently. Bake for
approximately 7 minutes, until golden.
Remove the biscuits from the oven
and leave to cool on the tray at
room temperature.
4 To make the caramel, put the cream,
vanilla bean paste, salt and orange zest
in a saucepan over medium heat and
bring to the boil. Cover and keep warm.
Put the sugar in a large heavy-based
saucepan over low heat and stir gently
until the sugar is completely dissolved,
caramelised and dark golden in colour.
m a k e t h e m 5 Remove the pan from the heat and,
You canany shape or size!

while whisking, add the hot vanilla
cream to stop the caramel cooking. (Be
careful when adding the cream as it will
in generate a lot of steam and increase in

volume very quickly.) Add the glucose
and butter and whisk until combined.
Strain this mixture into a bowl and cover
the caramel with clingfilm so that it is
Chocolate 1 Sift the spice, flour and cocoa powder touching the surface (this will help to
into the bowl of an electric mixer with a prevent getting a skin on the caramel).
gingerbread paddle attachment. Add the honey, Leave the caramel in its original bowl at
caramel sugar, butter and salt and beat on a room temperature (over-stirring it or
medium speed until there are no lumps agitation can cause the caramel to
MAKES 24
of butter in the mix. crystallise). It can be made up to a week
For the chocolate gingerbread 2 Put the bicarbonate of soda and boiling in advance.
10g (3 ∕8oz) gingerbread spice (or water in a bowl and mix to combine. 6 Once the caramel is cool and you are
mixed spice) (This process will release a lot of the ready to pipe, place the caramel in a
270g (9½oz) plain flour, plus extra gasses the baking soda creates, so your piping bag with a small plain nozzle and
for dusting biscuit will bake more evenly.) Add the pipe the caramel (or use a spoon), to fill
30g (1oz) Dutch-process baking soda mixture to the ingredients in the centre of the cooled biscuits. These
cocoa powder the mixer bowl and continue mixing until can be stored flat in an airtight container
135g (4¾oz) honey a dough forms. Press the dough into an for up to 4 days. If kept separate, the
85g (3oz) caster sugar even, flat square, wrap it in clingfilm and biscuits and caramel can be stored in
20g (¾oz) unsalted butter, softened place it in the refrigerator to rest for airtight containers for up to a week at
1 tsp salt 20-30 minutes. room temperature.
½ tsp bicarbonate of soda 3 Preheat the oven to 170°C/Gas
45ml (1½fl oz) boiling water Mark 3 and line a baking tray with a non-
For the caramel filling stick mat or baking paper. Lightly dust a
100ml (3½fl oz) cream (35% fat) work surface with flour and roll out the
1 tsp vanilla bean paste dough to a 4mm (3/16in) thickness.
1 tsp sea salt Using a 5cm (2in) heart-shaped cutter Recipe taken from
grated zest of 1 orange (or other shape), cut out 24 bases and Chocolate by Kirsten
130g (4½oz) caster sugar place them 2cm (¾in) apart on the lined Tibbals, published by
Murdoch Books
30g (1oz) liquid glucose tray. Re-roll the pastry if needed, and (£20). Photography
220g (7¾oz) unsalted butter cut out an additional 24 hearts. Using by Greg Elms.

B I S C U I T H E AV E N
Shortbread biscuits 2 Divide the dough into 2 pieces. Roll

each piece into a log about 20cm (8in)
MAKES ABOUT 30 long and 3-4cm (1¼-1½in) in diameter,
200g (7oz) unsalted butter, pushing the dough together if it feels
softened crumbly, then wrap in baking paper or
½ vanilla pod, split lengthways clingfilm. Refrigerate until firm, about
and seeds scraped 40 minutes or so. (The dough can also
½ tsp vanilla extract be frozen at this stage for up to
70g (2½oz) icing sugar 2 months. Just defrost the dough logs
250g (9oz) strong white flour in the refrigerator before proceeding to
caster sugar, for dusting the next step.)
1 Using a stand mixer fitted with a Mark 4 and line a baking sheet with
paddle attachment, combine the butter, baking paper.
vanilla seeds and vanilla extract on 4 Cut each log into 1cm (½in) thick
medium speed for 1 minute. Stop the rounds. Transfer to the baking sheet,
mixer and scrape down the sides and spacing them 2cm (¾in) apart.
bottom of the bowl with a spatula. Add Bake for 20 minutes or so, until very
the icing sugar, then cream on low speed pale golden around the edges. Remove completely on the sheet.
for 1 minute. Scrape the sides and from the oven and immediately dust the 5 Once the shortbread has cooled,
bottom of the bowl once more, then add biscuits generously with caster sugar shake off any excess sugar and pack
the flour. Mix on low speed until the flour (this will ensure that the sugar sticks to away in an airtight container. These
is completely incorporated. the shortbread). Leave to cool biscuits can be stored for up to 5 days.
Peanut butter Cover and refrigerate the dough for a

minimum of 4 hours until firm enough
sesame biscuits to handle.
MAKES 30 3 Spread the sesame seeds out on a
125g (4½oz) unsalted butter, small tray or a flat plate. Remove the
softened dough from the refrigerator and divide it
75g (2¾oz) light brown sugar into 2 pieces, then, on a work surface,
75g (2¾oz) caster sugar form each into a log about 16cm (6¼in)
1 tsp vanilla extract long and 4cm (1½in) in diameter. Roll
2 tsp honey the logs’ sides in the sesame seeds
2 free-range eggs until well coated. Refrigerate for
125g (4½oz) crunchy peanut butter 20 minutes. (If you wish to only make
250g (9oz) plain flour 15 biscuits at this point, you can freeze
1 tsp bicarbonate of soda one of the logs for up to 2 months. Just
½ tsp salt defrost the dough logs in the refrigerator
50g (1¾oz) mixed black and white before proceeding to the next step.)
sesame seeds 4 Preheat the oven to 180°C/Gas
Mark 4.
1 Line two baking sheets with baking 5 Cut each log into 1cm (½in) thick
paper. Using a stand mixer fitted with the rounds. Transfer to the prepared
paddle attachment, cream the butter, baking sheets, spacing the biscuits at
sugars, vanilla and honey on low speed. least 3cm (1¼in) apart. Bake for
Add the eggs, one at a time, mixing well 12-15 minutes, until golden and crisp.
after each addition. Add the peanut 6 Transfer to a wire rack to cool. These
butter and continue mixing until you have will keep in an airtight container for up to
a smooth batter, about 30 seconds. 5 days.
2 Add the flour, bicarbonate of soda and
salt and mix until well incorporated.

a sablé
These hav, ethey taste
consistenceyice cream and
like coffe uite gorgeous!
they're q
Coffee almond Scrape down the sides and bottom of pieces and transfer to the prepared
the bowl, then add the egg yolk and the baking sheets, spacing them 2cm (¾in)
biscuits coffee syrup. Mix well. Next, add the apart. (If you wish to only make 15 or so
MAKES 25-30 flour, mixing on low speed until biscuits at this point, you can freeze one
1 tsp hot water incorporated. Add the flaked almonds, of the logs for up to 2 months. Just
2 tsp instant coffee granules mixing slowly and gently until they are defrost the dough logs in the
140g (5oz) unsalted butter, distributed throughout – you may need refrigerator before proceeding to the
softened to stop the mixer and stir them in next step.)
80g (2¾oz) icing sugar manually, so the nuts don’t get crushed. 7 Bake for 17-20 minutes, until lightly
1 free-range egg, separated 3 Divide the dough into 2 pieces, then golden. Transfer to a wire rack to cool.
200g (7oz) plain flour roll each piece into a log about 15cm These biscuits will keep in an airtight
40g (1½oz) flaked almonds, roughly (6in) long and 4cm (1½in) in diameter. container for up to 5 days.
but evenly chopped Wrap in clingfilm or baking paper and
50g (1¾oz) Demerara sugar, refrigerate until firm, about 45 minutes.
for coating 4 Preheat the oven to 180°C/Gas
Mark 4. Spread the Demerara sugar The recipes on pages
1 Line two baking sheets with baking onto a tray or flat plate. 57-58 are taken from
paper, then in a small cup or bowl, mix 5 Lightly beat the egg white to loosen Claridge’s: The
Cookbook by Martyn
together the hot water and instant it. Unwrap the logs of dough. Brush Nail & Meredith
coffee to make a thick syrup. Set aside. each all over with the egg white, then Erickson, published
2 Using a stand mixer fitted with the roll each log in the sugar. Press gently to by Mitchell Beazley
(£30). Photography by
paddle attachment, lightly cream the ensure it sticks to the dough. John Carey. www.
butter and icing sugar on a low speed. 6 Slice the dough into 1cm (½in) thick octopusbooks.co.uk

Snow-frost
gingerbread biscuits
MAKES ABOUT 24
220g (8oz) free-range eggs
500g (1lb 1oz) icing sugar
2 tsp ginger powder
500g (1lb 1oz) plain flour, plus extra
for dusting
1 Beat the eggs and sugar well until

light and airy. Knead in the ginger and
flour and let it rest for 15 minutes.
2 Roll the dough out on a floured
surface so that it is about 8-10mm
(1/3in) thick. Lightly dust the rolled
dough with flour and press a very finely
dusted cookie stamp evenly into
the dough.
3 Cut out the picture with a suitable
cookie cutter or a knife and place on a
lined baking tray. Leave for 12-24 hours
in a draft-free, undisturbed place.
4 Preheat the oven to 150-160ºC/Gas
Mark 2-2½, then bake for about
By Judit Horvath (www.juditbakes.com)
12-15 minutes.
Citrus snowball
biscuits
MAKES ABOUT 24
282g (10oz) gluten-free flour
24g (1oz) cornflour
a pinch of salt
115g (4oz) margarine
85g (3oz) icing sugar
grated zest of 1 lime
grated zest of 1 lemon
grated zest of 1 orange
2-3 tsp lemon juice
70g (2¼oz) ground almonds
icing sugar, for coating
1 In a mixing bowl whisk together the

flour, cornstarch and salt, then set aside.
Mix the margarine on medium speed
until creamy, then combine with the 2 Preheat the oven to 175°C/Gas 4 Remove from the oven and allow to
sugar. Mix in the citrus zest and lemon Mark 3. cool slightly, then while the cookies are
juice, then add the flour mixture and 3 Roll little portions of the dough into a still warm, roll them in icing sugar.
combine until smooth. Stir in the ground ball, then place them on lined baking 5 Transfer the cookies to a wire rack to
almonds. Cover the bowl with clingfilm sheets, spacing them apart. Bake in the cool. Once they’re fully cooled,
and leave to rest for 1-3 hours. oven for 14-16 minutes. generously coat in more icing sugar.

Frozen air cookies
MAKES ABOUT 24
2 large free-range egg whites

a pinch of salt
1 tbsp cornflour
150g (5½oz) granulated sugar
3 tbsp shredded coconut, toasted
crushed sugar cubes or sugar pearls
100g (3½oz) white chocolate

Mark 2. Line two baking sheets with
parchment paper.
2 Beat the egg whites, salt and
cornflour until soft peaks form.
Gradually add the sugar, then beat until
stiff peaks form. Gently fold in the
toasted coconut.
3 Drop level tablespoon-sized blobs
onto the prepared baking sheets, then
sprinkle lightly with the crushed
sugar cubes.
4 Bake for about 20-25 minutes or until
the meringues are dry and crisp. Leave
to cool on the baking sheets for a couple
of minutes, before transferring onto
cooling racks.
5 When the meringues are completely
cool, melt the white chocolate, then use
it to stick pairs together and leave to set.
Giant funfetti 110g (3¾oz) plus 2 tbsp sprinkles,

divided
cookie pizza For the vanilla frosting
MAKES 12 SLICES 120g (4oz) unsalted butter,
softened to room temperature
nonstick spray or butter, for 210g (7oz) icing sugar
greasing 1 tbsp double cream or milk
180g (6oz) plain flour 1¼ tsp pure vanilla extract
1½ tsp cornflour a pinch of salt (optional)
1 tsp baking powder 3 or 4 drops of red or pink liquid
½ tsp bicarbonate of soda food colouring (optional)
¼ tsp salt
240g (9oz) unsalted butter, 1 Preheat the oven to 180°C/Gas Mark
softened to room temperature 4. Grease a 30cm (12in) pizza pan with
150g (5½oz) granulated sugar non-stick spray or butter.
1 large free-range egg, room 2 Whisk the flour, cornflour, baking
temperature powder, bicarbonate of soda and salt
1 tsp pure vanilla extract together in a medium bowl. Set aside.

PB&J thumbprints medium-high speed until combined.

3 Add the dry ingredients to the wet
MAKES 32-36 COOKIES ingredients and mix on low speed until
150g (5½oz) plain flour combined. The dough will be thick and
½ tsp bicarbonate of soda soft. Cover and chill the dough for at least
¼ tsp salt 1 hour (and up to 2 days) in the refrigerator.
120g (4oz) unsalted butter, If chilling for longer than 3 hours, allow it
softened to room temperature to sit at room temperature for 30 minutes
115g (3½oz) light brown sugar before rolling because the dough will be
50g (1¾oz) granulated sugar quite hard.
1 large free-range egg, room 4 Roll balls of dough, using 1 scant tbsp
temperature of dough per cookie, then roll each ball
195g (7oz) creamy peanut butter into the crushed peanuts. Press your
1 tsp pure vanilla extract thumb or the handle tip of a rubber
110g (3½oz) crushed salted peanuts spatula or wooden spoon into the
6 tbsp jam of your choice center of each dough ball to make an
indentation. Place the dough balls on
1 Whisk the flour, bicarbonate of soda, 1 or 2 large plates, cover loosely, and
and salt together in a medium bowl. chill in the refrigerator for 2 hours (and
Set aside. up to 2 days). If chilling for longer than
2 In a large bowl, using a handheld 3 hours, allow it to sit at room
mixer or a stand mixer fitted with a temperature for 30 minutes before
paddle attachment, beat the butter on baking because the dough will be quite
medium-high speed until smooth, hard and the cookies won’t spread.
about 1 minute. Add the brown sugar 5 Preheat the oven to 180°C/Gas won’t look completely set, but it will set
and granulated sugar, and beat on Mark 4. Line baking sheets with as the cookies cool.
medium-high speed until creamed, parchment paper or silicone baking 8 Remove from the oven and allow the
about 2 minutes. Add the egg and beat mats if you prefer. cookies to cool on the baking sheets for
on high speed until combined, about 6 Place the dough balls on the baking 5 minutes before transferring to a wire
1 minute. Scrape down the sides and up sheets 7.5cm (3in) apart. Spoon ½ tsp rack to cool completely.
the bottom of the bowl and beat again of jam into each indentation. 9 Cookies will stay fresh in an airtight
as needed to combine. Add the peanut 7 Bake for for 11-13 minutes, or until container at room temperature for 2 days
butter and vanilla extract, and beat on lightly browned on the sides. The jam or in the refrigerator for up to 1 week.
3 In a large bowl, using a handheld the edge (dough should be 13mm (½in) colouring to the vanilla frosting to create
mixer or a stand mixer fitted with a thick). Place the pan into the refrigerator a pink shade if you like. For a slightly
paddle attachment, beat the butter on to chill for 30 minutes (or up to 1 day). darker pink, add 1 more drop. Put the
medium-high speed until smooth, 6 Bake for 17-20 minutes, or until lightly frosting into a piping bag fited with a
about 1 minute. Add the granulated browned on the edges. Remove from nozzle of your choice and decorate your
sugar and beat on medium-high speed the oven and place the pan on a wire cookie pizza as desired. Decorate with
until creamed, about 2 minutes. Add the rack. Cool completely before frosting. the remaining sprinkles.
egg and vanilla extract, and beat on high 7 To make the frosting, in a large bowl, 8 Store in the refrigerator in an airtight
until combined, about 1 minute. Scrape using a handheld mixer or a stand mixer container for up to 1 week.
down the sides of the bowl and beat fitted with a paddle or whisk
Recipes on the
again as needed to combine. attachment, beat the butter on a bottom of page 60
4 Add the dry ingredients to the wet medium-high speed until smooth, and 61 are taken from
ingredients and mix on low speed until about 1 minute. Add the icing sugar, Sally’s Cookie
Addiction by Sally
combined. Beat in 110g (3¾oz) of cream and vanilla extract, and beat on a McKenney,
the sprinkles. low speed for 20 seconds. Increase to published by Race
5 Press the cookie dough onto the high speed until combined, about Point Publishing, an
imprint of The Quarto
greased pizza pan, forming a large circle 1 minute. Taste and add a pinch of salt, Group. Photography
and leaving 2.5cm (1in) of space from if desired, then add 3 drops of red food by Sally McKenney.

Step-by-step
Chocolate
twist loaf
Inspired by the traditional
Jewish loaf, Babka, this bread
by Julie Jones has beautiful
twists and layers of chocolate
for a decorative finish!
MAKES 1 LOAF
FOR THE DOUGH
90g (3oz) unsalted butter
375g (13oz) strong white bread flour
a pinch of salt
30g (1¼oz) caster sugar
7g (¼oz) sachet of easy-bake yeast
120ml (4fl oz) milk
100ml (3½fl oz) water
1 free-range egg
oil, for greasing
FOR THE FILLING

200g (7oz) chocolate hazelnut spread
F O R T H E SY R U P G L A Z E
50g (1¾oz) caster sugar
1 Grease and line a 900g (2lb) loaf tin with

non-stick baking paper.
2 Melt the butter in a small saucepan, then
set aside to cool until tepid. Secure the
dough hook to the mixer and place the
flour, salt, sugar and yeast into the
mixing bowl, keeping the yeast apart.
3 Warm the milk and water until lukewarm,
adding it to the bowl along with the egg
and the melted butter.
4 Leave the machine to mix, then knead
the dough for about 8 minutes, by which
time the dough should be cohesive and
smooth. If the dough is sticking to the
sides of the bowl, sprinkle in a
dessertspoon of flour and continue to A1
knead for a few more minutes.

S T E P - B Y- S T E P
B C

S T E P - B Y- S T E P
5 Lightly oil a large bowl and place the dough

in it, covering tightly with clingfilm. Leave
the dough to rise and double in size for at
least 1½ hours.
6 Roll the dough out into a rectangle
measuring about 30x45cm (12x18in),
positioning the rectangle so that the longest
edge is closest to you.
7 Cover the surface of the dough with a thin
layer of chocolate spread. Roll the rectangle
fairly tightly into a long cylindrical shape,
finishing so that the seam is on the underside.
8 Run a sharp knife or cutting wheel down the
middle of the rolled dough, leaving 2cm (¾in)
intact at one end. Starting at this end, twist
the 2 lengths together, placing one under and
over the other, exposing the chocolatey
layers and giving a rope effect.
9 Carefully lift the twisted bread into the lined
loaf tin, pushing it together a little if needed.
Loosely cover with clingfilm and leave to rise
in a warm place for an hour or so until
doubled in size. E
10 While the loaf is proving make the sugar
glaze. Put the water and sugar in a small
pan and bring to a simmer. Continue to
simmer until the sugar has dissolved and F
the solution has reduced to a syrup.
Remove from the heat and set aside.
11 Preheat the oven to 200°C/Gas Mark 6.
12 Bake the bread in the middle of the oven for
40 minutes, or until the bread is golden and
cooked through. Remove from the tin, place
on a wire rack and brush the top with the
syrup glaze while still hot. Leave to cool
before slicing.
The feature on pages

62-64 is taken from
Soulful Baker by
Julie Jones,
published by Jacqui
Small (£20).
Photography by
Lisa Linder.
64 baking heaven DECEMBER / JANUARY

VEGAN BAKING
Sticky toffee and

rhubarb pudding
SERVES 6
140g (5oz) self-raising flour
100g (3½oz) unrefined light
brown sugar
1 tbsp baking powder
a pinch of salt
200ml (7fl oz) almond milk
85g (3oz) vegan margarine
1 flax ‘egg’ (1 tbsp linseeds/
flaxseeds mixed with 3 tbsp
water – leave for 20-30 minutes
until gel-like) or egg replacer
scraped seeds from ½ a vanilla pod
or 1 tsp vanilla extract
8 sticks of rhubarb
140g (5oz) unrefined dark
brown sugar
50g (1¾oz) pecans
To serve
vegan ice-cream
mess
an easy, neoe- pudding
Mark 4 and grease a deep
baking dish.
2 In a large bowl, mix the flour,
sticky tofofle family
light brown sugar, baking powder
the wh njoy
and salt.
3 Mix together the almond milk,
will e
margarine, flax ‘egg’ and vanilla
seeds. Add to the dry ingredients and
mix well to make a smooth batter.
4 Arrange the rhubarb in the prepared
baking dish and pour the batter over the
top of the fruit. Smooth across the fruit
to ensure the rhubarb is well covered.
In a small bowl, mix 250ml (9fl oz)
boiling water with the unrefined dark
brown sugar until dissolved.
5 Pour over the batter mixture, then
scatter the pecans across the top. Bake
Deliciously
in the preheated oven for about
40 minutes until the pudding has risen
and is golden brown on top.
6 Use a big spoon to serve, making
sure each bowl has an even mix of
sponge, fruit and toffee sauce. Serve
with vegan ice-cream.
vegan bakes
Just as tasty as their dairy-containing counterparts, these
comforting bakes will be a hit with the whole family!

2 tsp caster sugar
50g (2oz) vegan margarine
2 tbsp golden syrup
To make the coulis
1 ripe mango, peeled, stone
removed and flesh cubed
To serve
toasted pistachios

Mark 5. Grease two baking sheets and
set aside.
2 Gently toast all the spices for the chai
spice mix in a dry frying pan/skillet until
the aroma is released.
3 To make the pudding, place the rice,
the seeds of the vanilla pod, the
coconut milk, almond milk, almond
cream and nutmeg in a large, deep pan.
4 Bring to a gentle boil and add the
toasted spices. Simmer for
40-45 minutes, stirring occasionally,
adding more cream or milk if needed –
the rice should retain a little bite.
Sweeten with the brown sugar.
5 Meanwhile, make the biscuits. Mix all
the dry ingredients together in a bowl.
6 In a small pan, gently melt the
margarine and syrup together. Pour the
melted mixture into the bowl and mix
well with the dry ingredients to form
a soft and pliable dough.
7 Add more flour if necessary, so that
the dough is not too sticky. Roll the
dough into small balls.
8 Flatten the dough balls slightly and
place onto the oiled baking sheets,
leaving space between each as the
mixture will spread as it cooks. Bake in
Chai spiced rice seeds from 1 vanilla pod the preheated oven for 10-15 minutes,
400ml (14oz) tinned coconut milk or until golden.
pudding with 350ml (10fl oz) almond, soy, oat or 9 Allow to firm up slightly on the baking
ginger cookies rice milk, plus extra if needed sheets, then transfer to a wire rack to
150ml (5fl oz) almond or soy cream, cool completely.
SERVES 4-6
plus extra if needed 10 For the coulis, put the mango pieces
To make the chai spiced mix a pinch of freshly grated nutmeg into a small pan with a splash of water
2 tsp ground ginger 3 tbsp brown sugar and heat gently until very soft. Blend in a
¼ tsp ground cinnamon To make the ginger biscuits food processor or push through a sieve/
4-5 green cardamom pods, seeds 150g (5½oz) self-raising flour, plus strainer to make a smooth coulis.
removed and crushed extra if needed 11 To serve, fill a ramekin with rice
1 tsp ground fennel ½ tsp bicarbonate of soda pudding and add a swirl of mango
a pinch of ground black pepper 2 tsp ground ginger coulis. Serve with ginger cookies on
2 cloves (optional) 40g (1oz) stem ginger, finely the side and sprinkle with the
To make the pudding chopped toasted pistachios.
100g (3½oz) Arborio rice 1 tsp ground cinnamon

Just peachy
cobbler pot
SERVES 6
190g (6½oz) vegan margarine
120g (4½oz) self-raising flour
180g (6oz) brown sugar, plus
½ tbsp to sprinkle
½ tsp fine salt
100ml (3½fl oz) vegan milk
2 x 400g (14oz) tins of sliced
peaches in juice, drained
1½ tsp ground cinnamon, plus
½ tsp to sprinkle
¼ tsp freshly grated nutmeg
½ tbsp cornflour
1 Melt the vegan margarine by placing it

straight into an ovenproof dish (or
equally dividing it between six individual
ramekins), and placing them on a baking
sheet in the warming oven.
2 Mix together the flour, sugar and
cinnamon, nutmeg and salt, then blend
together with the milk to make a batter.
Pour the batter into the baking dish or
divide it between the individual
ramekins. Do not stir.
3 Carefully place the drained peach
pieces into the batter, where they will
sink a little. Be careful not to move them
around or mix the batter at all.
4 Add an extra sprinkle of cinnamon and
brown sugar across the top of each pot, or
n d i v i d u a l l y
Makeriin a single dish!
dish. Bake in the oven until golden on top
and set in the middle; 30-40 minutes for
individual pots and 50-55 minutes for one
large dish. Serve immediately.
o
TRY VEGAN
THIS JANUARY
vegan
Enjoyed trying these vegan bakes? With
a new year fast approaching now is a
great time to be part of Veganuary 2018,
or to encourage a loved one to try it for
themselves! Join thousands of others in Recipes on pages
Veganuary’s supportive community and 65-67 are taken from
receive daily emails containing food My Vegan Travels
by Jackie Kearney,
essentials, recipes and of course our Ryland Peters &
vegan baking guide – including milk and Small (£16.99).
egg replacers, and loads more! Click Photography by
Clare Winfield
‘sign me up’ at Veganuary.com © Ryland Peters
& Small.
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d i n g h eav
d d e s s e r t s t o
u Episcatisfy a sweet tooth! e
n
p
WE LOVE…PISTACHIO PARCELS pg72 // SPICED L AT TE MERINGUE pg74 // MAGIC MOCHA pg76
For the triple chocolate tartlets, go to page 75

Orange chocolatey 1 Whiz all the ingredients, except the
water or almond milk, in a blender until
pudding smooth and creamy. Add a little water
SERVES 1 or almond milk if needed for a good
125g (4½oz) avocado (about consistency. Spoon into a bowl and
1 small) refrigerate for at least 1 hour until thick.
2 tbsp cacao powder Serve topped with orange slices and
1 tbsp fresh orange juice zest (if using).
1 tbp rice malt (brown rice) syrup
1 tsp finely grated orange zest, plus
extra to serve (optional)
a few drops of alcohol-free vanilla
extract Recipe taken from
Fast Your Way to
a pinch of Celtic sea salt Wellness by Lee
a pinch of ground cinnamon Holmes, published
filtered water or almond milk, to by Murdoch Books
(£14.99).
serve (optional) Photography by
orange slices, to serve (optional) Steve Brown.
Mark 4 and line a baking sheet with non-

stick baking paper. Lay out a sheet of
filo and brush it lightly with melted
ING TIP butter. Sprinkle over some pistachios
BAK
and a good pinch of icing sugar.
NO TAHINI? 2 Lay another sheet of filo on top. Have
IF I T ’S NO T AVA IL A BL E , the long side of the rectangle facing
OR F OR A CH A NGE , USE you. Place a few pieces of chocolate a
P E A NU T BU T T E R
few centimetres (about 1 inch) in from
the left-hand side, in the middle. Fold
the bottom left-hand corner of the
pastry up to the top of the pastry sheet
to form a triangle, then fold the triangle
to the right by flipping the left corner
over to the right. There will be a big flap
of pastry on the right. Brush it with
more butter and sprinkle it with nuts
and icing sugar. Fold the top left point of
the triangle down to the bottom and fold
the flap over, encasing the chocolate.
Brush the parcel all over with melted
butter and lay on the lined baking sheet.
Repeat to make the remaining parcels.
Pistachio & chocolate finely chopped 3 Pop in the oven to cook through for
1 tbsp icing sugar 12-15 minutes, or until golden brown.
filo parcels 60g (2¼oz) chocolate (I prefer You may need to flip the parcels over
with sweet tahini dip dark), chopped into small pieces halfway through. In the meantime, mix
For the sweet tahini dip the sweet tahini dip ingredients
MAKES 12
2 tbsp tahini together in a small bowl.
24 sheets of filo pastry, cut into 2 tbsp milk 4 Once the parcels are ready, let cool
rectangles 8x18cm (3¼x7in) 1 tbsp golden syrup for 5 minutes before piling high on a
50g (1¾oz) unsalted butter, melted platter with the sweet tahini dip on
50g (1¾oz) shelled pistachio nuts, 1 Preheat the oven to 180°C/Gas the side.

P UDDING HE AV E N
Cinnamon mini
muffins
with maple cream
MAKES 30 MINI OR 8 LARGE
200g (7oz) plain flour

2 tsp baking powder
½ tsp bicarbonate of soda
100g (3½oz) dark brown sugar
a pinch of salt
65g (2½oz) unsalted butter,
melted and cooled, plus extra,
if not using paper cases, for
greasing
100ml (3½fl oz) milk
100ml (3½fl oz) buttermilk
1 large free-range egg, whisked
For the maple cream
100ml (31½fl oz) double cream or
whipping cream
3 tbsp maple syrup

Mark 6 and either line 30 holes of mini
muffin trays with mini paper cases or
grease really well with butter.
2 Sift the flour, baking powder,
U se i p
e
bicarbonate of soda and cinnamon
together into a bowl. Stir through the
but t s re c
sugar and salt, making sure
you break up any lumps.
3 In another bowl, whisk the melted
e rm i l k & m i l k i n t h i
butter, milks and egg together. Make a
well in the centre of the dry mixture
and pour in the wet mixture. Fold them
together, making sure you don’t Other flavour ideas… a small saucepan until the raisins are
overmix the batter. Lumps make a This recipe makes a brilliant base for plump. Strain off the juice and
lighter muffin! other wonderful flavours, why not try add the raisins to the wet muffin
4 Fill the paper cases or greased holes something different? mixture. Follow the steps for the
with heaped teaspoonfuls of the batter cinnamon muffin recipe but add
and bake for 15-20 minutes. The Pecan muffins with saffron cream ½ tsp of crushed green cardamom
muffins should be springy to the touch Stir 75g (2¾oz) roughly chopped pecan seeds to the maple cream.
and an inserted skewer should come nuts through the dry muffin mixture
out clean when they are cooked. before mixing in the wet ingredients. Carrot & ginger muffins
5 Remove from the tin and leave to Then soak a really good pinch of saffron with maple cream
cool slightly on a wire rack. In the threads in 1 tbsp warm milk for a few Add 2 large grated carrots to the dry
meantime, make the maple cream by minutes before whisking it with the muffin mix and swap the ground
simply whisking the cream with the cream and maple syrup. cinnamon for ground ginger. You can
maple syrup until it forms soft peaks. also use all buttermilk for this recipe.
Serve the muffins next to a generously Cinnamon raisin muffins Add some orange zest to the cream and
filled pot of the maple cream. with cardamom cream whip up with the maple syrup.
Gently heat 75g (2¾oz) raisins with
enough orange juice to cover in

Spiced latte For the spiced cream smooth, as that’s half the charm of
175ml (6fl oz) double or meringues. Bake for 1½ hours. You will
meringue whipping cream know it’s cooked as the paper will come
SERVES 6-8 ½ tsp ground cinnamon away easily from the base and the
a good pinch of ground green meringue will be dry. Allow to cool
2 free-range egg whites cardamom while you make the spiced cream.
100g (3½oz) golden caster sugar a pinch of freshly grated 4 Place the cream in a large bowl and
2 tsp strong coffee (mix 2 tsp nutmeg (optional) sprinkle in the spices. Whip up until it
coffee granules with 1 tbsp grated chocolate, to decorate just holds its shape (soft peaks). Keep
boiling water) the cream chilled until you need it.
1 Preheat the oven to 120°C/Gas 5 Once the meringue has completely
Mark ½ and line a large baking sheet cooled, top with the spiced cream and
with non-stick baking paper. sprinkle over some grated chocolate
2 Whisk up the egg whites in a very to decorate.
clean large bowl until you get a stiff peak
and they have quadrupled in size – it’s
easier to do this with an electric whisk.
Keep whisking and add the sugar Recipes on pages
1 tbsp at a time. It will turn glossy and 72-73 and top of
shiny. Fold in the coffee – I like to lightly 74 are taken from
Secrets From My
fold it in to create a marbled effect. Indian Family Kitchen
3 Pour the meringue into the middle of by Anjali Pathak,
the lined baking sheet and spread it published by
Mitchell Beazley
evenly into a circle. Don’t worry if there (£14.99). www.
are peaks on top and it’s not completely octopusbooks.co.uk
Honey and 180g (6½oz) butter, diced 3 Roll the pastry on a lightly floured
1 free-range egg work surface to 5mm (¼in) thick and
macadamia tart 1 free-range egg yolk, lightly line a 4cm (1½in) deep, 24cm (10½in)
SERVES 6-8 beaten, for brushing diameter tart tin, allowing the pastry to
300g (10½oz) plain flour 175g (6oz) honey overhang the sides. Refrigerate for an
90g (3¼oz) icing sugar 50g (1¾oz) brown sugar hour to rest.
50g (1¾oz) melted butter 4 Preheat the oven to 160°C/Gas Mark
30g (1oz) plain flour 2½. Trim the excess pastry, then line
2 free-range eggs with baking paper and fill with raw rice
finely grated zest and juice of or baking weights. Blind-bake for
½ an orange 10-15 minutes until the edges of the
½ a vanilla bean, split, seeds pastry are golden. Remove the baking
scraped paper and weights, brush with egg yolk
500g (1lb 2oz) macadamia nuts, and bake for another 5 minutes until
coarsely chopped golden brown.
a pinch of salt 5 Reduce the oven temperature to
150°C/Gas Mark 2. Whisk the honey,
1 To make the pastry, sieve the flour sugar, butter, flour, eggs, orange zest
and icing sugar into a bowl and add a and juice and vanilla in a bowl to
pinch of salt. Add the butter, then use combine, then stir in the macadamia
your fingertips to rub the butter into the nuts and a pinch of salt. Pour into the
dry ingredients until fine crumbs form. pastry case and bake, turning
2 Mix in the whole egg until a dough occasionally, for 50 minutes-1 hour until
forms. Wrap the pastry in clingfilm, then evenly golden brown. Set aside to cool
place into the refrigerator to rest for slightly and serve warm or at
2 hours. room temperature.

P UDDING HE AV E N
have
If you don'tart tins,
individual atke a large
you can minstead.
tart
Triple chocolate 1 tbsp iced water and process to 4 Bring to the boil, brush down the
combine. Turn onto a lightly floured sides of the pan with a wet pastry brush
tartlets work surface and bring the pastry to remove the sugar crystals and cook
SERVES 6 together with the heel of your hand, for 3-4 minutes, swirling the pan
160ml (5¼fl oz) single cream then wrap in clingfilm and refrigerate for occasionally until dark caramel in colour.
2 tbsp whiskey 1 hour to rest. 5 Pour over the hazelnuts; stand until
200g (7oz) dark chocolate (about 2 Divide the pastry into six and roll out cool and set, then break into rough
65-70% cocoa solids), coarsley each piece on a lightly floured surface to pieces. Process in a food processor until
chopped 3mm (1/8in) thick. Line six 10cm (4in) the praline is finely ground and set aside.
sea salt flakes, to serve diameter individual tart tins, letting the 6 Bring the cream to a simmer in a small
For the chocolate pastry excess pastry overhang the sides, then saucepan over a medium heat, add the
200g (7oz) plain flour refrigerate to rest for 1 hour. Preheat the milk chocolate and stir until smooth.
60g (2¼oz) icing sugar, sifted oven to 180°C/Gas Mark 4. Trim the Remove from the heat, stir in two-thirds
30g (1oz) Dutch-process cocoa excess pastry, then line the tartlet cases of the praline mixture, reserving the
120g (4¼oz) cold butter, diced with baking paper and fill with raw rice remaining praline in an airtight container
2 free-range egg yolks or baking weights and blind-bake for to serve, and pour into the tartlet cases,
For the chocolate-praline filling 10-12 minutes until the edges of the filling to about 4mm (¼in) below the rim
80g (2¾oz) hazelnuts pastry are dry to touch. Remove the of the pastry cases. Refrigerate for an
90g (3¼oz) caster sugar baking paper and weights and bake for a hour or so until firm.
200ml (7fl oz) single cream further 10-12 minutes until the bases 7 Bring the cream and whiskey to a
250g (9oz) couverture milk are dry and crisp, then set aside. simmer in a small saucepan over a
chocolate, finely chopped 3 For the chocolate-praline filling, spread medium–high heat, add the dark
the hazelnuts on a baking tray and roast chocolate, remove from the heat and
1 To make the chocolate pastry, for 5-6 minutes until the skins darken. Tip stand for 5 minutes, stirring until
process the flour, icing sugar, cocoa and into a clean tea towel, rub off the skins, smooth. Pour over the praline filling and
a good pinch of sea salt in a food then spread the nuts on a lightly oiled refrigerate for about 1 hour or until set
processor to combine. Add the butter, baking tray. Stir the sugar and 60ml (2fl oz) (the tarts will keep refrigerated for up to
process until the mixture resembles water in a small saucepan over a medium- 2 days). Serve scattered with the extra
fine crumbs, then add the yolks and high heat until the sugar dissolves. praline and a little sea salt.

250g (9oz) caster sugar 3-4 minutes to stiff peaks, fold into
finely grated zest of 1 lime and the lime batter and pour into the
juice of 2, plus extra grated zest baking dish.
to serve 4 Place the baking dish in a large roasting
3 free-range eggs, separated tin, pour in enough boiling water to come
350ml (12fl oz) milk halfway up the sides of the dish and bake
35g (1¼oz) self-raising flour for 35-40 minutes until golden brown
icing sugar and vanilla ice cream or and spongy on the top.
crème fraîche, to serve 5 Dust with icing sugar and lime
a pinch of salt zest and serve hot with ice cream or
crème fraîche.
Mark 4 and lightly butter a 1.25ltr
(44fl oz) capacity baking dish.
2 Beat the butter, sugar and lime zest in
an electric mixer for 3-4 minutes until Recipes on pages
Lime delicious light and fluffy. Beat in the yolks to Matt Moran’s
combine, then stir in the milk, flour and
pudding lime juice.
Australian Food,
published by
Murdoch Books
SERVES 6 3 Whisk the egg whites and a pinch of (£25). Photography
60g (2¼oz) unsalted butter salt in a clean bowl for about by William Meppem.
For the topping

85g (3oz) light muscovado sugar
60g (2oz) cocoa powder
50ml (2fl oz) espresso coffee
1 Place the butter in a 30x20x5cm

(12x8x2in) roasting tray. Preheat
the oven to 160°C/Gas Mark 2½ and
while it reaches temperature place the
tray inside for the butter to melt.
2 Meanwhile, whisk together the flour,
baking powder, sugar and cocoa
together in a mixing bowl.
3 When the butter has melted, pour
into a jug and set aside to cool for a few
i d d e n p u d d l e o f minutes. Meanwhile, brush the tray
Rev melty chocolate sauce!

h with the residual butter so all the sides
e a l a are coated.
4 Add the milk and eggs to the melted
and cooled butter and mix well. Stir this
into the dry ingredients to make a smooth
batter. Scrape into the buttered roasting
tray and smooth the top with a spatula.
Magic mocha 1½ tsp baking powder 5 Mix all the topping ingredients
180g (6oz) light muscovado sugar together with 450ml (16fl oz) just-boiled
pudding 75g (2¾oz) cocoa powder water and pour over the batter. Bake for
SERVES 8 250ml (9fl oz) milk about 30 minutes until the top is firm:
150g (5½oz) unsalted butter, cut 4 large free-range eggs there will be a pool of sauce under the
into pieces whipped cream or vanilla ice cream, sponge. Serve hot topped with
330g (11½oz) self-raising flour to serve whipped cream or ice cream.

P UDDING HE AV E N
Peach and
plum pie
with vanilla and almonds
SERVES 6-8
2 sheets of ready-rolled shortcrust

pastry, about 35x23cm (13½-9in)
each
800g (1lb 7oz) mixed peaches and
plums, ripe but firm
60g (2oz) caster sugar
1 tbsp cornflour
1 vanilla pod, split in half
lengthways, seeds scraped out
3 tbsp ground almonds
1 large free-range egg, lightly
beaten
2 tsp Demerara sugar
pouring cream or ice cream, peaches and plums, leaving the skin on. over the fruit and brush the edges with
to serve Place in a mixing bowl, add the sugar, beaten egg.
cornflour and vanilla seeds and stir to 6 Fold the edges of the bottom
1 Preheat the oven to 180°C/Gas combine. Set aside for 5 minutes, then pastry sheet up and over the top pastry
Mark 6. Line a 30x20x5cm (12x8x2in) stir again – the fruit should be coated sheet and press together to seal. You
roasting tray with baking parchment so in thick sugary juices. should have a shallow rectangular
it overhangs the sides. Place one of the 4 Meanwhile, trim the second pastry pastry package. Make several slits in
pastry sheets in the tray – it will be too sheet to a 20x30cm (8x12in) rectangle. the top to let out the steam, brush with
big, but arrange it so the excess comes 5 Sprinkle the ground almonds over the egg and sprinkle with Demerara sugar.
up the sides. pastry base in the roasting tray, leaving Bake for 40-45 minutes until burnished
2 Chill in the fridge until needed. a 2cm (¾in) border. Arrange the fruit on on top and golden underneath. Serve
3 Halve, stone and thinly slice the top. Place the trimmed pastry sheet with pouring cream or ice cream.
Strawberry grated zest of 1 orange
and rhubarb 1 Preheat the oven to 170°C/Gas Mark

brioche pudding 3 and lightly butter a 30x20x5cm
(12x8x2in) roasting tray or dish.
SERVES 8
2 Place the strawberries and rhubarb
unsalted butter, for greasing in the prepared tray, sprinkle over
200g (7oz) strawberries, hulled, 40g (1½oz) of the sugar and the
halved cornflour and toss to coat.
300g (10½oz) rhubarb, cut into 3cm 3 Mix the eggs, cream, milk, the
(1¼in) pieces remaining sugar, the vanilla seeds and
90g (3oz) caster sugar orange zest together in a jug.
1 tbsp cornflour 4 Working one slice at a time, dip the
4 large free-range eggs brioche into the cream mixture until
400ml (14fl oz) double cream thoroughly soaked and arrange on top of
Recipes on pages
400ml (14fl oz) milk the fruit, slightly overlapping. Pour any 76-77 are taken from
1 vanilla pod, split in half of the remaining mixture over the top, Roasting Tray Magic
lengthways, seeds scraped out and set aside for 15 minutes. by Sue Quinn
(Quadrille, £14.99).
1 large brioche loaf, cut into 5 Bake for 40-45 minutes, or until Photography ©
1cm (½in) slices puffed and golden. Faith Mason.

½ cinnamon stick, charred
½ tsp lemon juice
1 tbsp caster sugar
1 Whisk together the flour, sugar,

rosemary and cinnamon with a big
pinch of salt. Crumble in the cold butter
using your fingertips or a pastry cutter
until pea-sized. Drizzle in the iced water,
tossing gently with a fork or your fingers
to combine. If it doesn’t hold, add a little
more water, but don’t overwork
the dough.
2 Turn the dough out onto a lightly flour-
dusted board and gather into a ball. Pat
out and fold over twice. Wrap tightly in
clingfilm and chill for an hour.
3 To make the apple butter, melt the
butter with the cinnamon and rosemary
on medium heat in a 500ml (18fl oz) pot.
Simmer until you can smell the spices,
about 3-4 minutes. Add the apples,
lemon juice, sugar and 1 tbsp water,
give it a stir, cover and cook until the
apples are mushy, about 10-15 minutes.
Remove the lid and cook down to a
thick paste, stirring occasionally.
Discard the cinnamon stick, then push
the apples through a sieve until smooth.
Cool the apple butter.
4 Cut the apples into quarters around
the core, then slice each chunk into thin
slices, stacking together. Set aside.
5 Turn the dough out onto parchment
paper then roll or pat out into a free-form
tart about 5mm (¼in) thick. Transfer to a
baking tray, letting the paper edges
hang over. Spread the apple butter onto
Heirloom organic 2 tbsp iced water the dough, leaving about 4cm (1½in)
55g (2oz) butter, melted and around the edge. Add the apple stacks
apple and browned and mixed with ¼ tsp on top of the apple butter and fold the
walnut galette ground cinnamon pastry edges over. Return to the fridge
3 tbsp dark brown sugar, roughly to chill. Preheat the oven to 190°C/Gas
SERVES 6
chopped Mark 5.
200g (7oz) plain flour 1 free-range egg, beaten, for 6 Remove the galette from the fridge,
1 tsp granulated sugar glazing sprinkle with the walnuts, then drizzle
1 tbsp rosemary leaves, minced 1 tbsp cinnamon sugar (1 tbsp the brown cinnamon butter over all.
2 tsp ground cinnamon sugar, ½ tsp cinnamon, large Scatter the brown sugar on top. Glaze
a large pinch of salt pinch of salt) the crust with egg wash, then sprinkle
115g (4oz) cold butter, cut into For the apple butter cinnamon sugar on the edges. Bake for
small cubes 2 tbsp salted butter 25-30 minutes until the crust is
500g (1lb 2oz) mixed crisp organic leaves of 1 small rosemary sprig, or golden brown.
eating apples (e.g. Granny Smith) ¼ tsp dried rosemary
30g (1oz) chopped walnuts, 225g (8oz) apples, peeled, cored
preferably organic and chopped

P UDDING HE AV E N
210g (7½oz) maple syrup chopped prunes, crystallized ginger and

½ tbsp pure vanilla extract cranberry compote between each layer
1 tbsp brandy and finishing with a layer of croissant.
4 croissants, sliced horizontally and Tightly cover the dish with clingfilm,
toasted then foil. Refrigerate and allow to soak
4 large free-range eggs for at least 1 hour or ideally overnight.
250g (9oz) pitted prunes, cut into 3 Preheat the oven to 160°C/Gas
small dice Mark 2. Grease a deep casserole dish.
60g (2¼oz) crystallized ginger, 4 Bake in the oven for about 1 hour (a
chopped knife inserted in the centre should come
300g (10½oz) cranberry compote out clean). Remove the clingfilm and foil
butter, for greasing the dish and bake for an additional 15 minutes to
nutmeg-dusted whipped cream lightly brown the top. Remove from the
or vanilla ice cream, to serve oven and let cool to room temperature.
Pumpkin bread (optional) 5 To serve, cut into slices, gently heat in
pudding the oven or microwave and serve with a
1 In a large bowl, combine the puréed spoonful of nutmeg-dusted whipped
SERVES 6
pumpkin, cream, salt, ginger, cinnamon, cream or vanilla ice cream.
375g (13oz) puréed roasted nutmeg, mace, molasses, maple syrup,
pumpkin or butternut squash vanilla, brandy and eggs and beat well.
240ml (8½fl oz) double cream 2 Add the toasted croissant slices and
1 tsp sea salt gently turn over in the custard mixture The recipes on pages
1 tbsp freshly grated ginger until they are thoroughly coated. (You Spice Health Heroes
1 tsp ground cinnamon might want to wear gloves as it’s really by Natasha
1 tsp freshly ground nutmeg gooey!) Using your hands or a large MacAller, published
by Jacqui Small, an
1 tsp ground mace spoon, layer the croissants into the imprint of The Quarto
85g (3oz) molasses or treacle prepared dish, sprinkling with the Group (£25).
Coconut rice 80g (2¾oz) palm sugar or soft light

brown sugar
pudding To garnish (optional)
SERVES 6 apple blossom flowers
2 x 400ml (14fl oz) tinned coconut few sprigs of lemon verbena
milk
200ml (7fl oz) water 1 Start by making the syrup. Put the
130g (4oz) Arborio or basmati rice, water, turmeric, lemongrass, ginger, lime
washed and drained rind and pepper in a small saucepan and
110g (3½oz) palm sugar or soft light bring to the boil. Reduce to a simmer
brown sugar and let the syrup bubble away for
1 lemongrass stalk, ends trimmed 5-10 minutes, or until reduced by half.
and outer layers removed and 2 Once reduced, strain the syrup into a to the boil, reduce the heat to medium
discarded- bowl, discarding the contents of the and cook the rice slowly for about
For the syrup sieve. Return the syrup to the pan, 20 minutes, stirring occasionally so as
375ml (13fl oz) water add the sugar and bring this to the boil. not to scald the bottom of the pan. Once
1 tsp ground turmeric Reduce this for about 5 minutes until a the rice is cooked but still ‘al dente’, take
2 lemongrass stalks, prepared syrupy consistency is achieved. the pan off the heat and remove and
as above 3 Cool the syrup, then add 1-2 tsp lime discard the lemongrass stalk.
2.5cm (1in) piece of stem ginger, juice to taste. Set the syrup aside. 5 Serve the rice pudding warm or cold,
thickly sliced into 4 4 Put the coconut milk and water in a topped with a spoonful of the spiced
pared zest of 1 lime (keep the lime medium pan and bring to the boil, then syrup and garnished with apple
to be used later) add the rice, sugar and lemongrass, blossom flowers and lemon verbena
a pinch of ground black pepper stirring well. As soon as the liquid returns sprigs, if liked.

e c t d e s s e r t
The perefnjoy after a curry!
to
Mango & turmeric cake tin with the back of a spoon and chill and whisk into the mango purée.
in the refrigerator for at least 30 minutes. 7 Whisk two-thirds of the mango purée
no bake cheesecake 3 Make a mango purée by peeling the into the cream cheese mixture, then
SERVES 10-12 mango and blitzing all of its flesh in a carefully fold in the whipped cream until
For the base food processor until it is smooth and fully incorporated. Pour this mixture
250g (9oz) gingersnap biscuits free of chunks. Add ½ tsp of the ground onto the chilled biscuit base and smooth
¼ tsp ground black pepper turmeric to the purée and mix well. down the top with a palette knife.
100g (3½oz) salted butter, melted 4 In a bowl, beat the cream cheese, Return to the refrigerator to chill for
For the filling sugar and remaining turmeric by hand 1-2 hours.
1 large mango with a spatula or wooden spoon until 8 Once the cheesecake has almost set,
2½ tsp ground turmeric the sugar has dissolved. In a separate finish it by pouring the remaining mango
400g (14oz) full-fat cream cheese bowl, whisk the cream until soft peaks purée over the top and smoothing
(or use reduced-fat) form. Put to one side. it down with a palette knife. Chill the
100g (3½oz) caster sugar 5 Bloom the gelatine by putting cake for 2 hours, or until fully set before
250ml (9fl oz) double cream 4 tbsp cold water into a small pan (this cutting and serving.
4 tbsp water can also be done in a microwave in a
1 tbsp powdered gelatine plastic bowl).
6 Slowly sprinkle the gelatine onto the
1 Base-line a 20cm (8in) round surface of the water and wait 5 minutes
springform cake tin with baking paper. until it has absorbed the water and Recipes on the
2 Make the base by blitzing the formed a slushy paste. Warm this paste bottom of page
79 and 80 are taken
gingersnap biscuits and black pepper in a over a very low heat, just to melt the from The Turmeric
food processor until a fine crumb is gelatine, stirring with a fork continuously Cookbook, published
reached. Add the melted butter and stir until the gelatine granules have fully by Aster (£10). www.
octopusbooks.co.uk
until it is all incorporated. Press this dissolved. Once the granules have Photography by
mixture firmly into the bottom of the dissolved, take the liquid off the heat Issy Croker.

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PAUL HOLLYWOOD’S
CLASSIC
BAKES
Jam tarts
MAKES 15-20
170g (6oz) self-raising flour, plus

extra for dusting
85g (3oz) cold unsalted butter or
margarine, cut into small dice
1-3 tbsp cold water
about 15 tsp jam (any flavour)

Mark 6 and have ready two shallow
12-hole bun trays.
2 Put the flour into a bowl, add the butter
or margarine and rub in with your fingers
until the mixture resembles
breadcrumbs. Stir in just enough water
to bring it together to form a dough.
3 Roll out the pastry dough on a lightly
floured work surface to a 4mm (1/18in)
thickness. Using a 6.5-7cm (2½-2¾in)
fluted pastry cutter, cut out 15-20 circles.
4 Use the pastry rounds to line the bun
trays (you’ll probably have some spare
hollows). Add a scant teaspoonful of jam
to each pastry case – not too much or it
will ooze everywhere. Re-roll the leftover
pastry to make more tarts, or use a star
cutter to cut lids and position on top of
the jam filling.
5 Bake in the oven for about
PAUL’S TIP #1 25-30 minutes, until the pastry is pale
MY MUM’S TIP: DON’ T
OVERFILL THEM OR THE brown, checking after 20 minutes.
JAM CAN SPILL OVER 6 Leave the tarts to cool in the trays for
5 minutes, then carefully remove and
place on a wire rack until completely cool.

PAUL HOL LY WOOD
Individual lemon meringue pies

MAKES 4 1 Crush the ginger biscuits to fine Spoon a layer over the biscuit bases
For the base crumbs in a food processor (or use a and leave to cool. (Keep the rest of
150g (5½oz) gingernut biscuits rolling pin to smash them in a plastic the lemon curd in a sealed jar in the
75g (2¾oz) unsalted butter, melted bag) and mix with the melted butter. fridge to use as required.)
For the filling Divide between four individual 10cm 3 Preheat the oven to 190°C/Gas
finely grated zest of 3 lemons (4in) loose-based tart tins, 3cm (1¼in) Mark 5. Whisk the egg whites in a large,
juice of 6 large lemons deep, and press the mixture onto the clean bowl until stiff, then add the sugar
50ml (2fl oz) water base and sides to line them. Place in a spoonful at a time, whisking well
2 tbsp cornflour the fridge to set. between each addition, until you have a
175g (6oz) caster sugar 2 For the filling, put the lemon zest and thick, glossy meringue. Fold in the
3 large free-range egg yolks juice, water, cornflour, sugar and egg cornflour, using a large metal spoon.
25g (1oz) unsalted butter yolks in a small heavy-based saucepan. 4 Spoon or pipe the meringue
For the meringue Heat gently, stirring continuously, until generously over the lemon layer and
3 large free-range egg whites the mixture thickens. Be patient, as this bake for 15 minutes, until the meringue
175g (6oz) caster sugar will take 10-15 minutes. Stir in the butter is lightly browned on top. Serve hot,
1 tsp cornflour to make a thick, glossy lemon curd. warm or cold, with pouring cream.
PAUL’S TIP #2
A UK CL ASSIC ON A SMALLER
SCALE. E AT IT FOR TE A
OR AS A DESSERT
WWW.FOODHEAVENMAG.COM DECEMBER/JANUARY baking heaven 83

Cheese crackers
MAKES 14
75g (2¾oz) strong Cheddar, finely

PAUL’S TIP #3 grated
A USEFUL RECIPE TO HAVE 50g (1¾oz) ground almonds
TO HAND: THESE CR ACKERS 1 tbsp cornflour
ARE GLUTEN-FREE
¼ tsp baking powder
a pinch each of celery salt, garlic
salt, paprika and white pepper
(less than ¼ tsp of each)
1 tsp Worcestershire sauce
½ tsp runny honey
2 tsp cold water
1 Put the cheese, ground almonds,

cornflour, baking powder and
dry seasonings into a bowl and
mix together.
2 Add the Worcestershire sauce,
honey and 1 tsp water. Squeeze and
work the mixture until it comes
together, adding the remaining water if
required. You want the dough to be
firm but malleable.
3 Place the dough on a large sheet
of baking parchment paper on your
work surface, then press it out into a
rectangle, of even thickness.
Place another sheet of parchment
on top. Roll out the dough between
the parchment until it is about
16x27cm (6x11in) and 2-3mm thick.
Remove the top piece of parchment
and mark the dough into
14 rectangles with a knife, without
cutting right through.
4 Lift the dough on its sheet of
parchment onto a baking tray and place
in the fridge to rest for 30 minutes.
Meanwhile, preheat the oven to
170°C/Gas Mark 3½.
5 Bake for 12-15 minutes, until the
crackers are turning brown. Take out
the tray and lower the oven to 100°C/
Gas Mark ¼. While the crackers are
still hot, cut along the marked lines to
separate them. Once the oven has
The extract on pages
82-84 is taken from
cooled to the correct temperature, return
A Baker’s Life the tray to the oven for 10 minutes to dry
by Paul Hollywood, out the crackers a little.
published by
Bloomsbury (£26).
6 Transfer the crackers to a wire rack
Photography by and leave to cool completely. Store in
Martin Poole. an airtight container.

t i m e t re a
t a u l g e t
e Enajofytearnnoionndtea with friends! s
n t
WE LOVE… PLUM & CUSTARD TART pg86 // BANANA TARTE TATIN pg93 // LOVE CAKE pg94
For the peanut butter caramel brownies, go to page 91

125ml (4fl oz) double cream 5 In a bowl, whisk the egg yolks, caster
½ a vanilla pod sugar and flour together. Slowly whisk
a handful of bay leaves in the hot milk, a little at a time, till you
3 free-range egg yolks have a thick, smooth custard.
40g (1½oz) caster sugar 6 Preheat the oven to 180°C/Gas
1 tsp plain flour Mark 4.
5 or 6 plums 7 Carefully roll out the pastry on a lightly
For the sauce floured surface. Line a 23cm (9in) round
5 or 6 plums tart tin – the pastry will be quite soft. Add
25g (1oz) caster sugar more flour if it’s too soft to work with.
icing sugar, to dust 8 Chill for 30 minutes.
freshly ground pepper 9 Line the pastry with baking paper and
fill with baking beans or rice. Bake for
1 First, make the pastry. Sift the flour 20 minutes or until the pastry feels firm.
into a bowl with the caster sugar and a Take out the paper and beans. Brush the
pinch of salt. Add the butter and rub it in pastry with the saved egg wash. Bake
with your fingertips to make fine crumbs. for another 15 mins until pale golden.
2 In a bowl, whisk the egg with the cold 10 Turn the oven down to 160°C/Gas
water. Set 1 tbsp of the mixture aside to Mark 3. Quarter five or six plums and
use as an egg wash later. Add the rest scoop out the stones. Arrange the
Plum & bay to the flour, 1 tbsp at a time, and gently plums in the pastry case. Pour in the
stir with your hand until the pastry custard and bake for 30-40 minutes till
custard tart comes together. Wrap the pastry in the tart is just set but wobbles a little
SERVES 6-8 clingfilm and chill for 1 hour. when shaken. Leave to cool.
For the pastry 3 Meanwhile, make the custard. Pour 11 Halve, stone and roughly chop the
185g (6½oz) plain flour, plus extra the milk and cream into a pan. Scrape plums for the sauce. Pop them in a pan
for dusting the vanilla seeds out of the pod into the with the caster sugar and plenty of black
75g (2¾oz) caster sugar pan, then add in the pod. Add the pepper. Cook and stir for 10 minutes until
115g (4oz) cold butter bay leaves. they break down and make a thick sauce.
1 free-range egg 4 Bring the milk to the boil, stirring now Press through a sieve so you have a thin,
1 tbsp cold water and then. Take the milk off the heat and clear sauce. Serve slices of the tart with
sea salt leave to infuse for 30 minutes. Strain the the sauce, decorated with some basil
For the custard infused milk. Gently reheat so it’s leaves and a dusting of icing sugar.
125ml (4fl oz) whole milk steaming hot but not boiling.
Fig and apricot tart 155g (5½oz) dried apricots

185g (6½oz) dried figs, halved
with cardamom maple cream
lengthways
SERVES 8 60g (2¼oz) butter, chopped
185g (6½oz) plain flour 110g (3¾oz) caster sugar
30g (1oz) icing sugar For the ricotta filling
½ tsp ground cinnamon 115g (4oz) ricotta cheese
30g (1oz) seed mix (linseed, 1 free-range egg, beaten
sunflower seeds and almonds) 1 tbsp lemon juice
125g (4½oz) butter, chilled and grated zest of 1 lemon
chopped 1 vanilla bean, split lengthways,
50g (1¾oz) slivered almonds seeds scraped
1 free-range egg yolk, beaten, 2 tbsp brown sugar
plus 1 extra beaten egg yolk for For the cardamom maple cream
brushing 250ml (9fl oz) single cream
For the fruit filling 2 tbsp maple syrup
500ml (17fl oz) orange juice ½ tsp ground cardamom

T E AT I M E T R E AT S
Butterscotch 1 tsp black treacle or honey

a pinch of salt
and parsnip pud
SERVES 6-8 1 Preheat the oven to 180°C/Gas
For the pudding Mark 4. Lightly butter your pudding
100g (3½oz) unsalted butter, plus basin. Dust with just enough flour to
extra for greasing lightly coat, then tip out any excess.
100g (3½oz) buckwheat flour, plus 2 In a pan, mix the tea, vanilla, ginger,
extra for dusting cinnamon, cloves, mixed spice, dates
200ml (7fl oz) strongly brewed and bicarbonate of soda. Gently simmer
black tea or Earl Grey over a low heat until the dates are
1 tbsp vanilla extract or seeds softened. Mush the dates with a spoon
from ½ a vanilla pod or fork to further break them up into a
1 tbsp freshly grated ginger rustic date puree.
2 tsp ground cinnamon 3 Toss the buckwheat flour, baking
1 tsp ground cloves powder, ground almonds, grated parsnip,
1 tsp mixed spice crystallised ginger and walnuts together
200g (7oz) Medjool dates, pitted in a large bowl. In a separate bowl, whisk
½ tsp bicarbonate of soda the sugar and the treacle for the pudding Gently warm over a low heat, whisking
1 tsp baking powder and the butter together until light and the whole time, until all the sugar has
125g (4½oz) ground almonds fluffy. Whip the egg into the mix. dissolved. Leave to cool a little, to allow it
150g (5½oz) parsnips, peeled and 4 Spoon the butter and date mixtures to thicken. If the butterscotch splits, give
coarsely grated into the flour. Gently fold everything it a good whisk to bring it back together.
75g (2¾oz) crystallised ginger, together till evenly mixed. 7 Spoon the butterscotch over the
roughly chopped 5 Spoon the pudding into the pudding warm pud.
100g (3½oz) walnuts, toasted and basin. Smooth with the back of a spoon.
roughly chopped Cover the top with a layer of foil and pop
125g (4½oz) Demerara sugar in the centre of the oven. Bake for
2 tbsp black treacle 1 hour, or until a knife inserted in the Recipes on pages
86-87 taken from
1 large free-range egg centre comes out clean. How to Eat Brilliantly
For the butterscotch 6 For the butterscotch, in a bowl whip Every Day by Abel &
150ml (5fl oz) double cream the cream and butter together, with the Cole, published by
Ebury Press, £16.99.
100g (3½oz) unsalted butter, treacle or honey, until thick and creamy. Photography by
at room temperature Spoon into a pan. Add a pinch of salt. Gary Congress .
1 To make the pastry, pulse the flour, the boil, then reduce the heat and figs and the apricots on top. Then fold
icing sugar, cinnamon, mixed seeds and simmer, uncovered, for 4-5 minutes until over about 2cm (¾in) around the edge of
butter in the bowl of a food processor the fruit is plump and tender. Drain and the pastry to make a lip. Scatter the
for about 2 minutes until the mixture set aside. slivered almonds on top.
resembles fine breadcrumbs. 4 Meanwhile, in a small bowl, combine 6 Brush the exposed pastry with the
2 Add the egg yolk and process until the the ricotta cheese, egg, lemon juice, extra beaten egg yolk, then bake for
dough comes together in a ball. Turn out zest, vanilla seeds and sugar. Stir until all 30 minutes or until golden. Allow to cool.
onto a lightly floured surface. Knead the ingredients are smooth. To assemble 7To make the cardamom maple cream,
quickly until just smooth. Shape into a the tart, remove the pastry from the combine all of the ingredients in a
disc, smoothing any cracks that appear fridge and roll it out on a lightly floured medium bowl and beat until soft
around the edges. Cover with clingfilm surface. You’re aiming for a circle about peaks form.
and chill in the fridge for 30 minutes. 30cm (12in) in diameter or about 5mm 8 Serve the tart at room temperature
Preheat the oven to 180°C/Gas Mark 4. (¼in) thick. with the cardamom maple cream.
Line a baking tray with baking paper. 5 Lay the pastry on the prepared baking
3 To make the fruit filling, combine the tray. Smear the ricotta mixture in a circle
orange juice, apricots, figs, butter and on the pastry, leaving a rim of about 3cm
sugar in a medium saucepan. Bring to (1¼in) clear around the edge. Place the

½ tsp bicarbonate of soda dough onto the baking tray, spaced
50g (1¾oz) candied ginger, about 7cm (2¾in) apart. Flatten the tops
finely chopped of the dough slightly and, if any edges
170g (6oz) butter crack, pinch them back together.
2 tbsp golden syrup 4 Bake for 20 minutes or until just
135g (4¾oz) tahini starting to turn golden. Cool on the tray
½ tsp ground cinnamon for 5 minutes (they’re very soft and
200g (7oz) dark chocolate fragile at this point) before transferring
(70% cocoa), optional to a wire rack to cool completely.
sesame seeds, for sprinkling 5 If desired, while the bikkies are
(optional) cooling, gently heat the chocolate in a
small bowl over simmering water (don’t
1 Preheat the oven to 180°C/Gas let the base of the bowl touch the
Chewy oat and Mark 4 and line two baking trays with water) until melted. Drizzle the melted
baking paper. In a large bowl, whisk the chocolate over the bikkies and sprinkle
ginger bikkies flour, oats, seed mix, combined sugars, with sesame seeds. Store the bikkies in
MAKES 16 BISCUITS coconut and quinoa flakes and an airtight container for up to 4 days.
bicarbonate of soda until combined. Stir
120g (4¼oz) plain flour the ginger through.
105g (3½oz) instant oats 2 In a small saucepan, melt the Recipes on pages
60g (2¼oz) seed mix (linseed, butter, golden syrup, tahini and 87-88 taken from
Better Brain Food
sunflower seeds and almonds) cinnamon over a medium heat until by Ngaire Hobbins.
100g (3½oz) brown sugar melted and combined. Recipes by Michelle
110g (3¾oz) sugar 3 Pour the butter mix into the dry Crawford, published
by Murdoch Books,
35g (1¼oz) shredded coconut mixture, and stir until well combined. (£17.99). Photography
45g (1½oz) quinoa flakes Drop heaped tablespoon-sized balls of by Alan Benson.
Spiced madeleines
MAKES ABOUT 20
Recipe by Helen Best-Shaw in association with Influencer Champions. Find more of her recipes by visiting fussfreeflavours.com
75g (2¾oz) butter, melted and cooled ING TIP
BAK
90g (3oz) caster sugar CHILL IT
100g (3½oz) plain flour F OR T HE BE S T R E SULT S,
½ tsp baking powder B A K E T HE B AT T E R
F ROM CHIL L E D
½ tsp mixed spice blend
a pinch of salt
½ tsp icing sugar, to serve
1 Gently heat the butter until melted,

trying not to heat it too much. Allow to
cool, but not solidify.
2 Whisk the eggs and sugar together
until they have doubled in size and are
light and fluffy. Gently fold in the flour, onto a madeleine pan, allow to cool, 6 Leave to cool for a few minutes, then
baking powder, spice and salt. then dust with flour. turn out. Dust with a little icing sugar
3 Drizzle in the melted butter, gently 5 Preheat the oven to 190°C/Gas and a pinch more spice to serve.
folding the mixture until you have a Mark 5. Use a spoon to fill the madeleine 7 The madeleines are best enjoyed
foamy batter that is full of air. Once pan with the batter so each well is about when still warm and crisp on the
mixed, cover the bowl and put in the half-full and bake for 7-9 minutes until outside. They can be stored for a day,
fridge for at least an hour to cool. risen, golden and shrinking away from but will lose that lovely just-cooked
4 Melt a little more butter and brush it the edges of the pan. crisp outside.

flour and butter mixture to bind it into a

Valya’s lemon tart dough. Wrap the dough in clingfilm and
SERVES 6-8 chill in the refrigerator for at least an hour.
3-4 large lemons 3 Cover the lemons with boiling water
250g (9oz) caster sugar and leave for 20 minutes, then drain and
2 free-range egg yolks, beaten leave to cool. Place them in the freezer
For the pastry for at least 2 hours until frozen.
225g (8oz) plain flour 4 Preheat the oven to 180°C/Gas
a generous pinch of salt Mark 4.
100g (3½oz) cold unsalted butter, 5 Use the pastry to line a 24cm (9½in)
diced tart tin. Line the pastry case with baking
1 tsp cider vinegar parchment, fill with ceramic baking
½ tsp bicarbonate of soda beans and bake blind for 5 minutes,
then remove the beans and paper and
1 For the pastry, sift the flour and salt bake for another 5 minutes.
together into a large bowl, then rub in the 6 Remove the lemons from the freezer
cold butter until the mixture resembles and grate them coarsely (this will be
fine breadcrumbs. Alternatively, chill the hard and cold, but hang in there!). Mix
flour in a container in the refrigerator, the grated lemons with the sugar, then Taken from
Kaukasis: The
then add the salt and blitz it with the cold use to fill the pastry case. Use a pastry Cookbook by Olia
butter in a food processor. brush to dab with the egg glaze. Bake Hercules, published
2 Add the vinegar to the bicarbonate of for 35-40 minutes until the filling has set by Mitchell
Beazley (£25).
soda, which will make it foam, then add a to a marmalade-like consistency. Leave (octopusbooks.
splash of water. Mix the liquid into the to cool before serving. co.uk)
Panna cotta simmering point, do not let it boil, then

take the pan off the heat.
with raspberry jam
5 Squeeze the gelatine dry. Add it to the
& basil sugar
cream mixture and stir until it is
SERVES 4 completely dissolved. Leave to cool for
4g gelatine leaves 5 minutes, then take out the vanilla pod.
240g (9oz) raspberry or blackberry 6 Put the crème fraîche into a large
jam measuring jug. Gently whisk in the warm
375ml (13fl oz) whipping cream cream a little at a time until the mixture is
110g (4oz) caster sugar smooth. Leave to cool for 10 minutes.
1 vanilla pod, split and scraped 7 Take the 4 glasses out of the fridge.
85g (3oz) crème fraîche Carefully pour the cream against the
10 large basil leaves inside of the glasses (this stops the
30g (1oz) granulated sugar cream and jam from combining,
125g (4½oz) raspberries meaning that you can get clear layers)
over the top of the jam. Leave to set for
1 Start with the gelatine. Fill a medium- 3 hours in the fridge.
sized bowl with cold water. Add the 8 To make the basil sugar, put the basil
gelatine. Soak for 5 minutes or until and granulated sugar into a small pestle
it softens. and mortar. Grind together until you
2 Put the jam into the bottom of have a coarse green powder.
4 glasses, then put the glasses in 9 Put the raspberries on top of the
the fridge. panna cottas, then sprinkle the basil Taken from The
3 Add the cream, caster sugar, vanilla sugar over the top. Magic Fridge by Alex
seeds and vanilla pod to a small Mackay, published
by Bloomsbury (£26).
saucepan, then whisk together. Photography ©
4 Warm the mixture to just under Peter Knab.

(6fl oz) water in a small saucepan, and
stir to ensure that all the fruit is coated
in water.
3 Bring to the boil, reduce the heat to a
simmer, cover and cook for
10 minutes. Carefully transfer to a food
processor, and set aside.
4 In a large bowl, whisk together the
spelt flours, ground hazelnuts, carob
flour, baking powder, vanilla and
cinnamon until well mixed.
5 In a separate bowl or jug, beat the
milk, butter and eggs until smooth, then
add this to the dry ingredients.
6 Briefly pulse the stewed apples to
obtain a pulpy sauce, and add this to the
large bowl. Use a metal spoon or spatula
to fold all the ingredients together until
no flour is visible.
7 Heap about 2 tbsp of doughnut
mixture into each hole of the doughnut
tin, and smooth the tops with the back
of a spoon. The centre of the doughnut
holes should be showing, and you
should aim for your mixture to be level
with this.
8 Bake for 20 minutes, or until a skewer
inserted into a doughnut comes
out clean.
9 Leave the doughnuts to cool in the
pan for 10-15 minutes, then transfer to a
wire rack until ready for eating or adding
the glaze. If you find that the doughnuts
stick to the pan after cooling, run a
teaspoon around each one to loosen.
They should then easily drop out with a
little shake or tap.
Baked apple ½ tsp unsweetened vanilla bean
powder To make the glaze
doughnuts 1 tsp ground cinnamon 1 Fill a small saucepan of water halfway
with a tahini maple glaze 145ml (4¾fl oz) milk with water, then bring to the boil. Put all
125g (4½oz) unsalted butter the glaze ingredients in a large heatproof
MAKES 12-16 MINI DOUGHNUTS
(preferably grass-fed), melted bowl (big enough to sit on the pan). Set
For the doughnuts and cooled over the simmering water, don’t let the
3 eating apples (about 400g (14oz)), 2 free-range eggs water touch the bottom of the bowl, and
peeled, cored and diced For the tahini maple glaze stir continuously for about 1 minute until
85g (3oz) preservative-free sultanas 135g (4¾oz) tahini everything is mixed together well.
(golden raisins) 60ml (2fl oz) maple syrup Remove from the heat. Continue to stir
150g (5½oz) unbleached white 3 tsp coconut oil the glaze for a couple of minutes as it
spelt flour cools, then either dip the doughnuts into
100g (3½oz) wholegrain spelt flour To make the doughnuts it or drizzle it over the top. Be careful not
55g (2oz) ground hazelnuts 1 Preheat the oven to 200°C/Gas to leave the glaze to cool for too long, as
3 tsp carob flour Mark 6. Grease a 12-hole mini it will thicken and be difficult to pour. If
2 tsp aluminium-free baking doughnut tin. this happens, set the glaze over the pan
powder 2 Put the apples, sultanas and 185ml of water again until it softens.

Apple and date cake soften and infuse. Remove from the
heat and transfer to a blender or food
with coconut and cardamom processor, or a jug, to cool a little while
MAKES 8 ADULT OR 16 BABY PORTIONS you prepare the other ingredients.
330ml (11¼fl oz) milk 3 Whisk together the flour, coconut
8 soft Medjool dates, pitted and baking powder in a large bowl until
10 green cardamom pods well combined. Whiz the milk base
150g (5½oz) wholegrain spelt flour ingredients in the blender or food
90g (3¼oz) unsweetened processor for about 1 minute until
desiccated coconut smooth. Pour into the dry ingredients.
1½ tsp aluminium-free baking 4 In a separate, medium bowl, beat
powder together the eggs and coconut oil until
2 free-range eggs smooth, and add to the dry ingredients
80ml (2½fl oz) coconut oil, melted and milk base. Use a spoon to gently
and cooled combine the ingredients until no flour
2 unwaxed eating apples is visible. Set aside to thicken while you
coconut milk powder or icing prepare the apples.
sugar, to dust (optional) 5 Core, halve and finely slice the apples.
This recipe and the
Pour the batter into the prepared cake doughnuts on page
1 Preheat the oven to 180°C/Gas tin or pie dish, and evenly arrange the 90 are taken from
Mark 4. Line a 19cm (7½in) round cake apple slices, peel side up, gently Real Food for Babies
and Toddlers by
tin or pie dish with baking paper. pushing them into the mixture. Vanessa Clarkson,
2 Make a fragrant milk base by 6 Bake for 40 minutes. Leave to cool in published by
simmering the milk, dates and the tin or dish, and dust with coconut Murdoch Books
(£14.99).
cardamom in a small saucepan over a milk powder or icing sugar, if you like, Photography by
medium–low heat for 10 minutes to when ready to serve. Ben Dearnley.
Peanut butter 2 Stir the caramel and peanut butter

together to make a smooth, pouring
caramel brownies consistency. Set aside.
MAKES 12 GENEROUS SQUARES 3 Whisk the flour, cocoa powder, salt
For the brownies and baking powder together in a bowl.
vegetable oil, for brushing 4 Beat the butter and sugar together
350g (12oz) tinned caramel sauce with electric beaters or an electric mixer
80g (3oz) smooth or crunchy until fluffy. Gradually beat in the eggs,
peanut butter (no added sugar) then the vanilla extract. Stir in the flour
120g (4oz) plain flour mixture to make a very thick batter, then
75g (2¾oz) unsweetened cocoa fold in the chocolate chips.
powder 5 Add half the peanut butter caramel
a generous pinch of salt to the batter and semi-mix it in – you
½ tsp baking powder want to retain some visible swirls.
230g (8oz) unsalted butter, softened Spread out evenly in the prepared tray,
300g (10½oz) golden caster sugar then pour the remaining peanut butter
3 large free-range eggs caramel on top.
1 tsp vanilla extract 6 Bake for about 25 minutes, or until
200g (7oz) dark chocolate chips firm to touch. The caramel itself might
be a bit gooey, but will firm up as it
1 Preheat the oven to 180°C/Gas cools. Leave in the tray for 10 minutes, Taken from Roasting
Mark 4. Line a 30x20x5cm (12x8x2in) then use the foil to lift the brownies out Tray Magic by Sue
roasting tray with baking parchment, onto a chopping board. When cool, Quinn, published by
Quadrille (£14.99).
letting it overhang the sides, and lightly cut into 12 large squares. Photography ©
brush with oil. Faith Mason .

baker'S NOTES
The fruit mix for this recipe can
be made well in advance, and it
will mature with age, developing
wonderfully complex flavours.
It will keep for months in a
container in the fridge – just stir it
through every couple of days for
the first week or so, to ensure the
liquid is evenly distributed
through the fruit, not settled at
the bottom.
Eccles cakes butter. Take the pan off the heat. sealed pastry edges are on the bottom,
3 In a medium bowl, combine the and score the top lightly three times (be
MAKES 8 currants, allspice, nutmeg and clove. careful not to cut all the way through the
65g (2¼oz) unsalted butter Add the spiced fruit to the butter mix, pastry, or the Eccles cakes will split
115g (4oz) soft brown sugar and mix well with a wooden spoon to open during baking).
275g (9½oz) currants ensure that the spices, sugar and butter 9 Dip the top of each Eccles cake in the
1¼ tsp ground allspice are evenly distributed. egg white and space them out evenly on
1¼ tsp nutmeg, freshly grated 4 Add the lemon juice and zest and the your baking tray. Sprinkle the tops with
¼ tsp ground clove Pedro Ximenez and give it all a good the raw sugar.
grated zest of 1 lemon mix, then leave it covered in the fridge 10 Bake in the oven for 10 minutes, then
juice of ½ lemon for 6 hours or overnight. reduce the temperature to 175°C/Gas
25g (1oz) Pedro Ximenez (Spanish 5 Preheat the oven to 190°C/Gas Mark 3 and bake for another 10 minutes,
white wine) Mark 5 and line a tray with baking paper. until the pastry is golden and flaky on the
415g (14oz) puff pastry Take the fruit mix out of the fridge and top and bottom.
1 free-range egg, separated, both divide it into 8 balls – they should be 11 Leave on a cooling rack to cool for
white and yolk lightly whisked roughly 60g (2oz) each. 30 minutes before serving.
2 tbsp Demerara sugar, for dusting 6 Roll the puff pastry to 3mm (1/6in)
thick. Cut 8 discs of pastry roughly
1 To prepare the fruit, melt the butter 13cm (5in) in diameter, and brush the
and sugar in a small heavy-based edges all the way around with the lightly Taken from
saucepan over a high heat, stirring until beaten egg yolk. The Tivoli Road Baker
by Michael James
you have a smooth paste. 7 Place a ball of fruit mix in the middle of with Pippa James,
2 Reduce the heat to medium and each disc, then bring the edges into the published by Hardie
continue to cook slowly for about middle and pinch them together so the Grant (£25).
Photography ©
5 minutes, stirring occasionally, until the fruit mix is sealed inside. Bonnie Savage and
sugar has completely dissolved in the 8 Turn the Eccles cakes over so that the Alan Benson.

Cinnamon meringue, 1 First make the meringue. Preheat the

oven to 150°C/Gas Mark 2. Whisk the
roast bananas and egg whites and salt to form soft peaks.
saffron cream Whisk in the sugars and cinnamon
gradually, a spoonful at a time, and
SERVES 4-6
continue whisking until stiff glossy
For the cinnamon meringues peaks are formed.
5 free-range egg whites 2 Spread the meringue mixture evenly
1 tsp sea salt onto a greased and lined baking tray and
150g (5½oz) caster sugar cook for about 1 hour 10 minutes or until
130g (4½oz) dark brown soft sugar the meringue is beginning to darken and
1 tsp ground cinnamon crisp. Remove and check the
For the saffron cream undersides are hard to the touch. If not
250ml (9fl oz) double cream then continue cooking for another
200ml (7fl oz) coconut cream 5-10 minutes.
50g (1¾oz) icing sugar 3 Meanwhile, make the saffron cream.
grated zest of 1 lime Whip the double cream and coconut
1 tsp turmeric cream into soft peaks. Sift in the icing
a pinch of saffron strands sugar and combine with the lime zest,
For the roast bananas turmeric and saffron strands. Set
1½ tbsp brown sugar aside in the fridge.
1 tsp sea salt 4 For the roast bananas, line a baking
1½ tbsp coconut oil, heated and tray with baking paper and spread the the heat to 230°C/ Gas Mark 8 and roast
cooled brown sugar, salt and coconut oil evenly the bananas for 20 minutes until
6 medium bananas across it. Cut the bananas into long, caramelised. Leave to cool completely.
To serve thin, diagonal strips and place on the 6 To serve, layer the meringue with
gold leaf (optional) lined tray. This can sit while you wait for the saffron cream and roast bananas,
your meringue to finish. then sprinkle over a bit of gold leaf, if
5 Once your meringue is ready, turn up you like.
Banana tarte tatin 20x30cm (8x12in) baking tray, allowing

slices
cold leftoavegrreat
the pastry to fall down the sides.
SERVES 4 3 Melt the butter in a large frying or
make eakfast
indulgent rborng coffee
1 x 320g (11oz) packet of ready- griddle pan until foaming, then stir in the
rolled puff pastry, at room cardamom and sugar to form a caramel.
temperature 4 Add the bananas. Let the whole lot with a st
60g (2oz) salted butter bubble away for about 2 minutes on
1 tsp ground cardamom each side until nice and golden then,
60g (2oz) dark brown sugar using tongs, carefully place the fruit side
5 ripe bananas, peeled and cut in by side in the puff pastry-lined baking
half down the centre tray. It doesn’t matter if some break and
zest of 1 lime everything is falling apart – it is
To serve supposed to look rustic.
single cream 5 Drizzle the leftover sugary butter all
sea salt over the surface and sprinkle the lime
zest on top.
1 Preheat the oven to 200°C/Gas 6 Wrap the pastry over the top of the
Mark 6. fruit (but not covering it all, as shown in
2 Carefully roll out the ready-rolled the picture) and bake for 20 minutes uneven. Take out and serve with single
puff pastry (keeping the attached until the pastry is golden and risen, cream to your own desire and a tiny
baking paper underneath) onto a turning the tray around if your oven is sprinkle of sea salt.

1 tbsp vanilla extract
45ml (2fl oz) good-quality rose
water
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp whole nutmeg, grated
1 tsp ground cardamom
grated zest and juice of 1 lime
edible rose petals, to serve
For the rose syrup
40g (1½oz) brown sugar
2 cinnamon sticks, broken
juice of ½ lime
50ml (2fl oz) good-quality rose
water

Mark 3 and butter a 20cm (8in) square
baking tin.
2 Roast the cashews for 5 minutes in
the oven. Leave to cool, then bash up in
a pestle and mortar.
3 Cream together the butter and ground
almonds in an electric mixer or by hand.
4 In a separate bowl, cream 135g (4¾oz)
of the brown sugar with the egg yolks
and flour. When light and fluffy, add the
honey, salt, vanilla extract, rose water,
ground spices, bashed-up cashews
and lime zest and juice. Mix with the
butter and almonds until well combined.
5 In a clean bowl, whisk the egg whites
with the remaining brown sugar to stiff
peaks as you would for meringue and
fold into the batter.
6 Pour the mixture evenly into the baking
tin and bake in the oven for about
50 minutes, or until the cake is golden
brown on top and slightly firm to the
touch. If the top is cooking too fast, cover
w i t h s o m e with tin foil and put back in the oven.
Serve wayormghurt on the side!

7 While the cake is in the oven, make
the rose water syrup. Combine all the
ingredients in a saucepan and simmer
cold until the syrup is the consistency of

honey, about 7 minutes. Turn off the
heat and let it stand to infuse and cool
until the cake is ready.
Love cake 135g (4½oz) ground almonds 8 When the cake is cooked but still
270g (9¾oz) soft dark brown sugar warm and in the tin, strain the syrup
SERVES 4 4 free-range eggs, separated over the cake, ensuring it covers the top
115g (3½oz) cashew nuts 35g (1¼oz) plain flour, sifted and seeps into the cracks, then leave to
125g (4½oz) salted butter, plus 150g (5½oz) honey cool in the tin. Serve with yoghurt and
extra for greasing 1 tsp sea salt sprinkle with rose petals.

Vattalappan
baker'S NOTES
Use 8.5cm (3½in) foil pudding
pudding moulds, which you can buy on
Amazon. The pudding comes out
with stem ginger syrup
easily, just by gently tearing off
and butter cashews
the sides. This is a good one if
SERVES 4 your friends are coming over, as
it keeps for a couple of days so
16g (½oz) gelatine leaves
you can make it in advance.
coconut oil, for greasing
800ml (1½ pts) coconut milk
200g (7oz) dark brown sugar
1 tsp grated nutmeg
1 tsp cardamom
1 tbsp vanilla extract
½ tsp sea salt
4 free-range egg yolks (optional)
stem ginger syrup
Total full-fat yogurt (this brand
stands well), to serve
For the butter cashews
20g (¾oz) ghee or salted butter
100g (3½oz) cashew nuts
1 Place the gelatine leaves in cold

water and leave for 5 minutes. Pour the
coconut milk into a saucepan with the
sugar, spices, vanilla and salt. Bring to
just below boiling point and whisk.
Remove from the heat and set aside.
2 Whisk the egg yolks, if using, in a
small bowl and slowly add the heated
coconut milk mixture, whisking all the
time until well combined.
3 Squeeze out the excess water from
the gelatine, then add to the mix. Whisk
vigorously. Get the moulds and add a
couple of tablespoons of stem ginger
syrup to the bottom of each, then pour
the mixture through a sieve into the
moulds. Cool before placing in the
fridge and chilling overnight, or for at
least 4 hours. Recipes on pages
4 The butter cashews are best served 93-95 taken from
fresh and ever so slightly warm so WELIGAMA: Recipes
from Sri Lanka by
make them about 1 hour before you Emily Dobbs,
serve the pudding. Heat the ghee or published by Seven
butter in a frying pan and, when it’s all Dials (Hardback: £25,
eBook: £12.99) .
melted and foaming, add the cashews Photography by
and cook for 2 minutes on a high heat, Issy Croker.
stirring regularly, until golden. Remove
with a slotted spoon onto a plate
covered in kitchen paper. Leave to cool, the moulds by turning them over and of extra stem ginger syrup on top,
then crush a little in a pestle and mortar. peeling the fork back. Serve very cold scattered with a few butter
5 Carefully remove the puddings from with a dollop of the yoghurt and a drizzle cashew pieces.

cake
decorating
ON SALE
4 JANUARY
TOP 10 TOOLS
& PROJECTS
Project by Farley Berry from Lady Berry Cupcakes (ladyberrycupcakes.co.uk) * Contents subject to change
FOR BEGINNERS
35 step-by-step projects
with easy to follow
photo instructions,
the latest trends
and top techniques!
Plus decorate
HOW TO...
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S S
M AS T E R C L A
CROISSANTS
These homemade buttery, flaky croissants may
take a little time to make, but the wait is totally
worth it – they take breakfast to a whole new level!
MAKES 12
For the croissants

10g (¼oz) fresh yeast
120ml (4fl oz) whole milk
125g (4½oz) flour
125g (4½oz) white bread flour
1 tsp salt
30g (1oz) sugar
1 tsp honey
50g (1¾oz) butter
125g (4½oz) butter,
diced, preferably with
84% butterfat content,
to incorporate into
the basic dough
(see Chefs’ Notes on
page 98)
For the egg wash

25g (1oz) lightly beaten egg
20g (¾oz) egg yolk
25ml (¾fl oz) whole milk
You will need

stand mixer
ruler or tape measure
SEE OVERLE AF

S S
M AS T E R C L A
1 2 3
4 5 6
1 Whisk the yeast and milk together in the well chilled. With a rolling pin, flatten the
bowl of the stand mixer. 84% fat butter into a square and place on
2 Add the remaining ingredients, except
CHEF’S NOTES the chilled dough.
the 84% fat butter which is incorporated To check the dough is 5 Fold the dough over to enclose the butter
later, and fit the mixer with the dough kneaded sufficiently, press down and fold in the edges, sealing them well.
hook. Knead at low speed for 4 minutes, lightly on it with your finger and it 6 Roll the dough into a 25×60cm (10×24in)
then at medium speed for 6 minutes. should spring back. rectangle. Make a double turn by folding
3 Shape the dough, which should now be If butter with a fat content the shorter ends of the dough towards
elastic, into a ball and cover with clingfilm. of 84% is unavailable, use the the centre, one-third of the way down
Let rise for 30 minutes, depending on the best-quality butter you can find from the top and two-thirds up from the
room temperature. with a fat content as close to bottom, then fold the dough in half. The
4 Flatten the dough to burst any air bubbles 84% as possible. dough now has 4 folds. Cover the dough
trapped inside. Place on a baking sheet in clingfilm and chill for 30-40 minutes.
and freeze for 30-40 minutes until very Repeat steps 4-6 twice more. Then fold

CROISSANTS
7 8 9
10 11 12
the dough into 3: this is known as a single 10 Roll the triangles up from the base to the
turn. Rotate the folded dough 90° to the tip, taking care not to press too hard and
right. Chill for 30 minutes in the refrigerator. squash the dough. Each croissant should
7 Roll the dough to a 24×50cm (9½×20in). weigh about 50-55g (2oz).
rectangle, 4mm (1/8in) thick. With the tip of 11 Brush the egg wash evenly over the tops.
a large knife, mark one long side of the Place a bowl of boiling water in a cool
Recipe on pages
pastry at 8cm (3in) intervals, then do the oven (75°F/25°C), put the croissants 97-99 taken from French
same on the other side, moving the marks above, and let them rise for about 2 hours. Pâtisserie: Master
by 4cm (1¼in). 12 Remove the croissants from the oven Recipes and Techniques
from the Ferrandi School
8 Cut the dough into triangles and lightly and allow to rest for 15 minutes. of Culinary Arts
mark the centre of the base of each Brush them again with the egg wash. by Ferrandi Paris,
triangle with the knife. Preheat the oven to 180°C/Gas published by
Flammarion (£45).
9 Gently stretch each triangle with Mark 4 and bake for about 14 minutes. Photography
your hands. © Rina Nurra 2017.

BE S T BU YS
A Belgian Chocolate
Couverture
Made using the finest cocoa
beans, these chocolate buttons
are perfect for dipping, enrobing,
moulding and making ganache.
Available in dark, milk and white,
priced £8.45-£9.45 from
www.sweetsuccess.uk.com
B Guittard Extra Dark

A Baking Chips
Specifically designed for
baking, Guittard Extra Dark
B C Baking Chips are 63% cocoa
solids, made using fairly traded
beans. Available from Lakeland,
Ocado, Whole Foods. £5.99.
C Guittard Cocoa Rouge

Unsweetened Cocoa Powder
Favoured by professional pastry
chefs, the intense bittersweet
character, rich, deep-red colour,
robust, fudge-like flavour and
full chocolate essence is ideal in
cakes, pastries and more! £6.99
from Whole Foods.
D Menier Chocolate Bars

Made in Switzerland and
renowned for its high cocoa
content, this has a smooth
D E consistency when melted and
a high quality taste. From £1.20
at Sainsbury’s, Tesco, Waitrose,
Asda, One Stop and Ocado.
E Hotel Chocolat Dark

& White Drops
Best Buys
COOKING
Made with the same exclusive
grade of dark chocolate Hotel
Chocolat use for their pralines
and truffles, these drops are
perfect for baking, cooking
and eating. £6 from
www.hotelchocolat.com
CHOCOLATE F F Choco Melts

Cover, drip, drizzle and dunk
with Choco Melts – available in
a range of colours! Priced £2.07,
available from Sprinkles & Co,
the UK online distributor of
Cake Décor Choco Melts.
www.sprinklesandco.co.uk
G Home Cook Belgian Dark

Cooking Chocolate 100g
Ideal for icing, cake mix or
chocolate puddings, this gives
a smooth, velvety texture and
creamy taste. Available in both
milk and dark, priced £1.99 from
www.lakeland.co.uk
H Belgian Chocolate Drops

For Fountains & Baking
Made for mess-free melting,
these microwave-safe pouches
are available in milk and white
and are perfect for a glossy finish.
£9.99 for a 900g
bag from www.
G H lakeland.co.uk

o u r y h eav
v t o r m w i t
a Basakevouury snacks & lunches!
p a s h e
n
s
WE LOVE… NA AN BREAD pg103 // RICOT TA BREADSTICKS pg104 // CHICKPEA PANCAKE pg105
For the puff pastry pie with cheese and ham, go to page 106
Kale & linseed 3 Put all of the remaining ingredients,
except the egg yolk, in a mixing bowl
spanakopita and stir until well combined.
SERVES 4-6 4 Spread the mixture evenly over the
1 sheet of ready-rolled puff pastry top of the pastry, leaving a 1cm (3/8in)
100g (3½oz) grated pecorino border, then roll up into a tight roll.
cheese 5 Refrigerate, seam-side down, on the
100g (3½oz) crumbled feta cheese tray for 15 minutes. Using a large sharp
15g (½oz) chopped flat-leaf parsley knife, cut the roll in half lengthways.
4 kale leaves, thinly sliced, stalks 6 Form a ring with each half with the cut
removed (open) side up. Brush all over with the
3 garlic cloves, peeled, finely beaten egg yolk.
chopped 7 Bake for 40 minutes or until golden
1 tbsp chopped thyme leaves and crisp. Serve warm or at
4 tbsp linseeds (flaxseeds) room temperature.
65g (2½oz) Inca berries
55g (2oz) quark
1 free-range egg yolk, lightly
beaten
Recipe taken from
A Whole New Way
1 Preheat the oven to 180°C/Gas to Eat by Vladia
Mark 4. Cobrdova (Murdoch
Books, £18.99).
2 Line a baking tray with baking paper Photography by
and lay the sheet of pastry on it. Rob Palmer.
House breads 4 You may find that because the dough

is quite wet, it’s hard to manipulate. Feel
MAKES 6 free to add a little extra flour to your
240ml (8½fl oz) water, at room hands to help. Place the balls of dough
temperature on oiled baking sheets and cover with a
8g (¼oz) fresh yeast tea towel. If not using straight away,
80g (2¾oz) natural yoghurt place in the fridge at this point.
400g (14oz) plain flour 5 Preheat the oven to 200°C/Gas Mark 6,
6g baking powder or heat a griddle pan over a medium heat.
6g sea salt 6 When ready to use, take the dough
olive oil, for greasing balls out of the fridge and leave on the
side for about 10-15 minutes so that
1 Combine the water, yeast and they rise again. Pat them down slightly
yoghurt in a bowl and leave at room to form a flat surface (about 15cm (6in)
temperature for 10 minutes. In another in diameter), then either place in the
bowl, combine the flour, baking oven for 12-15 minutes or, if using a
powder and salt. griddle, oil lightly and griddle for
2 Add the water mix to the flour mix and 2-3 minutes on each side.
ensure all is incorporated evenly.
Continue to knead for 5 minutes in the Recipe taken from
bowl. Don’t be scared if the dough is Duck & Waffle:
wet, that’s the way it should be. Cover Recipes and
Stories by Daniel
with a wet cloth and allow to prove for Doherty, published
approximately 2 hours. by Mitchell Beazley
3 When the dough has proved, knock (£18.99).
Photography
any air out and divide into 100-120g by Anders
(3½-4oz) balls. Schønnemann.

SAVOURY HE AV EN
Naan bread 20 minutes at room temperature.

2 Divide the dough into 20 equally sized
MAKES 20 PIECES OF NAAN BREAD lumps and roll them into small balls.
1kg (2lb 2oz) self-raising flour Re-cover the dough balls with the
200g (7oz) milk clingfilm and leave to rest at room
1 free-range egg temperature. After 25 minutes discard
50g (1¾oz) sugar the clingfilm and flatten the balls with
25g (1oz) salt your hands until they are a couple of
50g (1¾oz) rapeseed oil millimetres thick, then sprinkle with the
400g (14oz) water nigella seeds.
30g (1oz) nigella seeds 3 Place a pizza stone in the oven and
preheat the oven to 250°C/Gas Mark 9.
1 Place all the ingredients in a large Working in batches, slide a few pieces
bowl and mix until smooth. If you are of naan dough onto the pizza stone and
using a food stand mixer fitted with a bake until crisp on the outside and
dough hook this takes approximately soft on the inside. The baking time will
5 minutes with the machine set on low depend on how hot your oven is, so
speed. Cover the dough loosely with keep an eye on them and expect them
clingfilm and leave to rest for to be done after 4-5 minutes.
Rye crackers
with roasted Cook's NOTES
caraway seeds Instead of simply melting the
butter, you can give the crackers a
MAKES APPROX.35
delicate nutty flavour by browning
100g (3½oz) salted butter the butter and pouring it through a
100g (3½oz) cold milk fine wire sieve into a bowl to
20g (1oz) caraway seeds remove any sediment. Then add
100g (3½oz) rye flour the milk and continue the recipe.
100g (3½oz) heritage wheat flour
3g baking powder
3g salt
1 Melt the butter in a saucepan over a

medium heat, then add the cold milk.
Meanwhile, in a dry, hot frying pan,
roast the caraway seeds for a few
minutes, or until they give off a scent.
Mix together the rye flour and the
heritage wheat flour, baking powder, tip the dough out onto it and flatten it a Gas Mark 4, until golden, for about
salt and roasted caraway seeds in a little with your hands. Place the dough 8 minutes. Transfer the crackers to a
bowl, then stir in the butter and milk between two pieces of nonstick baking rack and leave to cool.
mixture. Tip the dough out onto your paper that have also been sprinkled with
Recipes on this page
work surface and knead well (you can flour. Roll the dough until it’s a few are taken from Bakery:
add more heritage wheat if the dough is millimetres thick, then peel off the top Bread and baking in the
a little too soft). Knead until smooth, layer of paper (but don’t put it in the bin). Nordic Kitchen
by Claus Meyer,
then seal the dough in a resealable food Cut the dough into 3x6cm (1¼x2½in) published by Mitchell
bag or a lidded plastic container, or seal rectangles and place them on the piece Beazley (£25). www.
it in a piece of clingfilm. Then leave it to of paper you just peeled off the dough. octopusbooks.co.uk
Photography by
rest in the fridge for about 2 hours. 3 Place the paper with the crackers Stine Christiansen/
2 Sprinkle flour onto your work surface, onto a baking sheet and bake at 180°C/ Skovdal Nordic.

Light rye flatbread from the bowl and knead once more on
the oiled surface for 10-15 seconds.
MAKES ABOUT 10 Place it back in the bowl, cover and leave
300g (10½oz) strong white flour, for 10 minutes, then knead one final time
plus extra for dusting for 10-15 seconds, followed by another
100g (3½oz) light rye flour 10 minute rest.
1 tsp fine sea salt 2 Give the dough a stretch and fold, and
260g (9fl oz) water at 20°C repeat this after 45 and 90 minutes,
1½ tsp fast-action dried yeast ending with a 15-minute rest. By this
3 tsp honey time the dough should be puffy and the
oil, for kneading surface blistered with bubbles.
3 On a well-floured surface, roll out the
1 In a bowl, combine the two flours with dough to a thickness of 8mm (¼in). discs for 1½ hours, or until increased
the salt. In a mixing bowl, whisk the Using a 10cm (4in) round cutter (I use a in height by at least half.
water with the yeast and honey. Add the sharp-edged plastic bowl), press down 4 Preheat the oven to 200°C/Gas Mark
dry ingredients, squeezing the dough into the dough to create discs. Remove 6. With floured fingertips, make dimples
through your fingers until evenly but each disc and place them, spaced a few on the surface of each dough disc.
roughly combined. Cover and leave for centimetres apart, on floured baking Bake in the centre of the oven for
10 minutes. Rub 1 tbsp oil on the work trays. Cover with a cloth. Lightly 25-30 minutes, or until the surface is
surface and knead the dough gently on re-knead the trimmings so that the gently coloured. Slide the discs onto a
the oiled surface for just 10-15 seconds. dough is smooth again. Cover and leave wire rack. If you prefer the breads to be
Return the dough to the bowl, cover and for 10 minutes before rolling and cutting softer, cover them with a cloth while
leave for 10 minutes. Remove the dough into the final discs. Leave the dough they cool.
1 tsp fine sea salt replace the dough, cover and leave for a
80g (2¾oz) unsalted butter further 10 minutes. Repeat this light
50g (1¾oz) ricotta or fresh curd kneading twice more, with a 10-minute
cheese interval between kneads. Then leave
large sprig of rosemary, chopped the dough for 1 hour, kneading it once
oil, for kneading more during that time.
For the ferment Mark 4. Lightly flour the work surface
1 In a large bowl, combine all the and roll out the dough to 20x30cm
ingredients and leave in a warm (8x12in). Cut thin 20cm (8in) long strips
place for 1 hour. of the dough, each less than 1cm (½in)
For the dough wide, then roll these with your hands on
2 In a bowl, combine the flour with the the work surface so they elongate and
salt. Rub the butter, cheese and become strands of dough about 40cm
rosemary into the dry ingredients until (15½in) long. Lay them on a baking tray
Ricotta and evenly mixed. This rubbing will help the lined with non-stick baking paper,
rosemary release its aromatic oil into leaving a little space between them so
rosemary the flour. they do not stick together when they
breadsticks 3 Stir the flour mixture into the ferment, expand in the oven.
then scrunch the dough together 6 Bake in batches in the centre of the
MAKES ABOUT 16
with your hands until evenly mixed. oven for 25-30 minutes, or until the
For the ferment Scrape any remaining dough from your sticks are crisp and golden brown. Flip
150g (5½oz) plain flour fingers into the bowl, cover and leave for the sticks over three-quarters of the
250g (9oz) whole milk 10 minutes. way through cooking so that they
¾ tsp fast-action dried yeast 4 Rub 1 tbsp oil on the work surface and become evenly coloured. Remove the
For the dough knead the dough on the oiled surface for sticks from the tray and leave to cool
250g (9oz) plain flour, plus extra just 10 seconds, ending with a smooth, on a wire rack while you bake the
for dusting round ball. Scrape down the bowl, remaining batches.

SAVOURY HE AV EN
s in g o t h e r cooked
Try u h as chickpeas or
pulses, subceans, and combine
White bean wafers work surface to a
borlotti h herbs or paprika
them wit
thickness of about
MAKES ABOUT 10 3-4mm. Cut the dough
200g (7oz) cooked white beans, into rectangles
drained well and dried on measuring 5x10cm (2x4in), and place
paper towel these on a baking tray lined with non-
200g (7oz) plain flour, plus extra for stick baking paper. Brush a little water
dusting down the centre of each wafer, then
½ tsp bicarbonate of soda sprinkle sea salt flakes along this
½ tsp baking powder dampened line.
¾ tsp fine sea salt 3 Bake in the centre of the oven for
50g (1¾oz) unsalted butter 15-20 minutes, or until the biscuits are
30g (1oz) water at 20°C lightly brown at the edges. Transfer to a
coarse sea salt, for sprinkling wire rack and leave in a warm place so
that they continue to dry and become
1 Using a mortar and pestle, or a food crisp. When cold, store in an
processor, mash the beans until you airtight container.
have a fine, smooth paste. In a bowl,
combine the flour, bicarbonate of soda,
baking powder and fine salt. Rub the
butter into the dry ingredients, then add The recipes on pages
104-105 are taken
the bean paste and water, working from The Handmade
them in well with your fingers until you Loaf by Dan Lepard,
have a soft, smooth dough. published by
Mitchell Beazley
2 Preheat the oven to 200°C/Gas (£14.99). www.
Mark 6. Roll out the dough on a floured octopusbooks.co.uk
Chickpea pancake 1 Line a 25cm (10in) tart tin with baking

parchment. Put the flour, water, salt,
SERVES 8 ¼ tsp pepper and the oil into a large
150g (5oz) chickpea (gram) flour bowl and whisk, either by hand or using
500ml (17fl oz) cold water an electric mixer. Cover with clingfilm
1 tsp salt and leave to rest at room temperature
¼ tsp freshly ground black pepper, for 3 hours.
plus extra to serve 2 Preheat the oven to 180°C/Gas
2 tbsp extra-virgin olive oil Mark 4. Pour the batter into the
1 sprig of rosemary, leaves picked prepared tin and scatter over the
50g (2oz) Pecorino, ricotta, Brie rosemary leaves, discarding the stem.
or Camembert, thinly sliced, to 3 Bake in the oven for around
serve (optional) 50 minutes, or until the top is golden
brown and starting to crisp. Remove the
pancake from the oven and allow it to
Initial step rest for 5 minutes before removing it
The batter for this pancake needs to be from the tin and peeling off the paper.
made three hours before it is used. Top with some more black pepper and
During this time the flour soaks up the thinly sliced cheese, if using, then serve
water. It is often served with freshly warm, cut into triangles.
ground black pepper, chopped
rosemary and fresh Pecorino or ricotta,
Brie or Camembert on top. It is a useful
gluten-free recipe for those in need, but
will be enjoyed by everyone!

pastry together around the edges and
seal with the prongs of a fork to make
little lines around the border. Brush the
top with a thin layer of the seasoned
beaten egg (this will make it more
golden). Keep the rest of the egg for
later. Use the tip of a sharp knife to
make around 10 small holes in the
pastry, to allow the air to escape.
4 Let the pie rest in the fridge or a cool
place for 10 minutes, then brush it with
egg again. Bake for 20 minutes or until
golden brown, then turn the oven down
to 170°C/Gas Mark 3 and bake for a
further 10-15 minutes. Remove from
the oven and allow to cool for a few
minutes before serving. It is also good
eaten at room temperature.
Homemade
tomato sauce
SERVES 4-6
6 tbsp extra-virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, peeled and lightly
crushed
1 tsp salt
freshly ground black pepper
2 × 400g (14oz) tins plum tomatoes
(or passata)
1 Heat the olive oil in a saucepan over a

medium heat. Add the onion, garlic, salt
and pepper and cook for 5-7 minutes,
stirring, until the onion has softened.
2 Add the tomatoes and crush them in
the pan with a potato masher to break
Puff pastry pie 1 Preheat the oven to 200°C/Gas them up. Rinse each tin out with a ¼ tin
Mark 6. Unwrap the pastry and stretch of cold water and add this to the
with cheese & ham the first piece out onto a baking tray saucepan. Simmer over a low heat,
SERVES 8-10 lined with baking parchment. Spread it uncovered, for about 40 minutes. Taste
2 × 320g (11½oz) sheets of all-butter with the tomato sauce, leaving a border the sauce and adjust the seasoning
puff pastry (35×23cm (14×9in)) of 2cm (¾in) clear around the edges. as necessary.
125g (4oz) homemade tomato 2 If you are using passata, it is generally
sauce (see recipe, right) unseasoned so sprinkle with a little salt
salt and freshly ground black and pepper as necessary. Now scatter
pepper over the cheese slices followed by the Recipes on pages
150g (5oz) Fontina, asiago, gruyere ham, respecting the clear border. 105-106 are taken
from Tuscany: Simple
or Cheddar, finely grated 3 Lay the second sheet of pastry on a
meals & fabulous
150g (5oz) cooked smoked or lightly floured surface and score feasts from Italy by
unsmoked ham, thinly sliced shallow, diagonal cuts across its surface Katie & Giancarlo
Caldesi, published by
1 free-range egg, beaten with a to make a diamond pattern. Lay the
Hardie Grant Books
pinch of salt and sugar scored pastry over the first sheet. Use (£25). Photography ©
your fingertips to push the two layers of Helen Cathcart 2017.

Bak
ey
ur
o
bes
t eve
r brunch!
Wakey, wakey! Get your morning off to a great start with
these gorgeous brunch recipes by Julie Jones.

Crumpets
MAKES 6
150ml (5fl oz) milk

150ml (5fl oz) water
200g (7oz) strong white bread flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp caster sugar
½ tsp easy-bake dried yeast
1 Combine the milk and water in a pan,

gently warm through and set to one
side. In a large bowl, sieve the flour,
add the salt, bicarbonate of soda and
sugar and make a well in the centre.
2 Add the yeast to the well, then slowly
pour in the warmed liquid, whisking as
you do so, drawing in the flour a little at
a time until it has all been combined
and a smooth, lump-free batter
remains. Cover the bowl with clingfilm
and leave to develop and prove for at
least 1 hour or until the batter has
gained in volume and bubbles appear
thing
top with kaensyyour
on the surface. The batter can be made
up to 8 hours in advance and doing so
that ta om fruit will give a stronger flavour to the
fancy, fr o honey- finished product.
compôtes ytoghurt! 3 Set a non-stick mini frying pan – the
scented ones you fry eggs in – over a very low

heat. Spoon some of the batter into the
pan and gently dry fry for a few
minutes, until the holes appear and the
top of the crumpet sets. Remove from
the pan, refilling with more batter,
frying until all of the batter has
been used.
4 Once the crumpets have been
cooked on the stove top, they can be
toasted. It’s best to do so underneath a
grill as the bottoms may burn in a toaster,
depending on how much colour they
have taken on during the initial cooking.
5 Once toasted, spread with your
favourite topping and enjoy hot.

BRUNCH
English muffins the 10 minutes. If, however, it still the muffins to the pan, and leave to
seems wet after this time, add a slowly cook for about 5 minutes until
SERVES 12 sprinkling of flour and mix again for they are lightly browned and have
100ml (3½fl oz) water 2 more minutes. The dough should plumped up.
200ml (7fl oz) milk now be smooth and if pinched 9 Turn them over with a palette knife
30g (1¼oz) unsalted butter between your fingers, shouldn’t stick. and cook on the other side for a few
350g (12oz) strong white bread 4 Place the dough in a lightly oiled more minutes until equally as
flour, plus extra for dusting bowl and cover tightly with clingfilm. golden. The pan may need another
1 tbsp caster sugar Leave to rest for about 1½ hours in a sprinkling of the semolina. Once the
a pinch of salt warm place until doubled in size, but muffins are cooked on both sides
7g (¼oz) sachet of easy-bake this time will vary. and feel light when lifted, transfer
yeast 5 Once the dough has doubled, turn them to a wire rack. Repeat until all
oil, for greasing out onto a lightly floured surface. of the muffins are cooked.
semolina, for sprinkling 6 Dust the surface with some more 10 The muffins now need toasting.
flour, then roll out to 1cm (½in) thick. Gently pull the muffins apart and
1 Put the water, milk and butter in a Use a 7cm (2¾in) cutter to cut out as toast each half under a medium grill
small pan, gently heating until the many muffins as you can – it may until crisp and golden. Top with
butter melts, then set aside. help to dip the cutter into flour. anything from poached eggs to
2 Place the flour in the bowl of a free- 7 Place the muffins onto a sheet of lemon curd.
standing mixer fitted with a dough non-stick baking paper, loosely
hook and add the sugar and salt to cover with clingfilm and leave to rise
one side of the bowl and the yeast to for 30-40 minutes.
the other side. 8 Gently heat a large heavy-based
3 With the mixer running, pour in the frying pan or griddle and moderately
tepid milky mixture and mix on a sprinkle the surface of the pan with
low-medium speed for 10 minutes. semolina – cooking on top of the
The dough will seem wet at first, but semolina will prevent the muffins
should come together nicely after from sticking and burning. Transfer
n s w i t h s o m e
oT p the momueffmi ade lemon curd!
h
BRUNCH
American-style well in the centre. Separate the eggs, over a medium heat, add a little oil
adding the yolks to the milk and and a knob of butter and leave to
pancakes putting the whites in a separate melt. When the butter starts to go
MAKES 8-10 PANCAKES bowl. Give the milk and yolks a good frothy, spoon in a generous
40g (1½oz) unsalted butter mix, then gradually pour into the tablespoon of the batter per pancake
200g (7oz) plain flour flour bowl, whisking as you do so. and even out, swirling the pan
1 tsp baking powder 3 Gradually draw in more of the flour until the batter reaches the edges.
2 tbsp caster sugar until all of the flour has been 6 Cook for about 1 minute, turning
a pinch of salt combined and you have a smooth when air bubbles appear on the
2 free-range eggs and lump-free batter. Add the melted surface of the batter. Gently flip over
300ml (10fl oz) milk butter and combine completely. using a palette knife and cook on the
oil and butter, for frying 4 Whisk the egg whites until they other side for another minute. Rest
To finish form soft peaks. Test by tilting the on kitchen paper and repeat until all
selection of seasonal fruits bowl to one side – if the egg whites of the batter has been used, keeping
maple syrup slide, whisk them some more; if the already cooked pancakes warm
they hold, they’re ready. Gently fold as you do so.
1 Melt the butter in a small pan and one-third of the whites into the 7 Stack a few pancakes per person
set aside. Sieve the flour and baking pancake batter, being as light on a warmed plate and top with
powder into a large bowl, then handed as you can, then fold in the some fresh fruit and finish by
repeat – doing so will incorporate the rest. You don’t want to lose all of drizzling over a generous glug of
baking powder more evenly those air bubbles that you have taken maple syrup.
throughout the flour. time and energy to whisk up.
2 Add the sugar and salt and make a 5 Heat a non-stick mini frying pan
s e w o r k w ell with
the gs, honey
bacon anddenguts or even
and candies of chocolate
lashing t do you fancy?
sauce... Wha
Recipes on pages
Soulful Baker by
Julie Jones,
published by Jacqui
Small (£20).
Photography by
Lisa Linder.
110 baking heaven DECEMBER /JANUARY WWW.FOODHEAVENMAG.COM

BAKING ESSENTIALS Tala (www.talacooking.com) share their essential tips,
ideas and tools to help you achieve the perfect bake!
I N A S S O C I A T I O N W I T H
HOW DO I…
Use baking beans?

Tired of soggy bottoms? Fed up with
shrinking pastry? You are missing one
key step in your baking! The secret to a
perfect pastry base is of course blind
Top tips!
BAKING BEANS WILL
baking with a set of ceramic baking WEIGH DOWN THE PASTRY,
beans. You will find that your pastry is ENSURING THAT IT WON’T
crispier, lighter and more even when you RISE UP IN THE OVEN
use baking beans. The pastry will also not

shrink as it is weighed down and held in
place by the beans during the blind bake.
1 Prick the unbaked pastry with a fork.

2 Place a sheet of baking parchment over
the pastry and cover with baking beans.
3 Pack the beans against the sides of the
tin as this is where the shrinkage is most
likely to occur.
4 After baking, let the beans cool, then
remove and wash them in soapy water.
5 Dry and return the beans to the
storage container.
Once you have removed the

baking beans and baking
paper from your pastry,
add in the filling and
any topping,
remembering to use a pie
bird as needed. You can
then continue to finish
your dish, confident in
Top tips!
A ONCE-IN-A-LIFETIME
the fact that your base PURCHASE: IF YOU’VE BOUGHT
ONE SET OF BEANS, YOU’LL
will be crisp and well
NEVER NEED ANOTHER
baked, holding its size
and shape perfectly.
Tala’s ceramic baking beans are
suitable for domestic oven use,
up to 240ºC.

TIME SAVING TIP
Invest in a Cook’s Measure

The Cook’s dry measure is an
invaluable kitchen tool. Simply pour
ingredients up to the desired level
for speed and accuracy without
using weighing scales.
It’s calibrated in both metric and
imperial so it is easy to follow your
favourite old cookery books as well
as recipes passed down through
your family. It measures in ounces,
grams, American and English cups
and pints. The cook’s measure is
also calibrated for fluid
measurements and can be used to
measure liquids for immediate use,
but it is not watertight and liquids
will soon find their way through the
seams so don’t hang around!
of Tala's best... gifts for bakers

Tala Silicone Icing Bag
and Large Nozzle Set
£4.99, John Lewis
The essential kit for any discerning home
baker, this set is ideal for creating stunning
decorations for any occasion.
Tala Heart Cutters Tala Perfomance Non-Stick Heart

£5.22, Amazon
Shape Springform Cake Tin
This set of three heart-shaped cutters has £6.49, www.cookshop.co.uk
easy grip handles and is ideal for pastry, This tin can be used all year round, ideal for
icing and biscuits! Valentine’s Day and special anniversaries.

BAKING ESSENTIALS
I N A S S O C I A T I O N W I T H
Top tips!
THE COOKS’ MEASURE’S SHAPE IS PERFECT
FOR HOLDING YOUR PIPING BAG OPEN WHEN
YOU’RE FILLING IT WITH BUTTERCREAM
TAKE IT ON HOLIDAY IF YOU ARE SELF-

CATERING AND PLANNING TO COOK BUT
DON’T HAVE ROOM TO PACK YOUR SCALES
IF YOU LOVE AMERICAN BAKING VIDEOS

BUT DON’T HAVE MEASURING CUPS, THE
COOK’S MEASURE HAS THIS COVERED WITH A
HANDY US CUPS SCALE
PERFECT FOR STUDENTS LEAVING

HOME FOR THE FIRST TIME AND COOKING
FOR THEMSELVES
THE CUP HAS A HANDY LIQUID MILLILITRE

SCALE FOR SMALL AMOUNTS OF FLUIDS
Top tips! Perfect piping

Whether you’re piping buttercream onto a
IF YOU NEED TO STOP ICING FOR A mini cupcake or decorating a whole cake,
FEW MINUTES, AVOID THE NOZZLE CRUSTING
OVER BY UNSCREWING THE COUPLER, it’s worth finding a quality icing bag set
REMOVING THE NOZZLE, COVERING that’ll give you consistently good results!
THE OPENING WITH CLINGFILM, THEN Tala’s icing bag set includes a 30cm (12in)
GENTLY RE-SCREWING THE COUPLER
long quality icing bag, a screw adaptor to
DON’T BE TEMPTED TO OVER FILL THE BAG facilitate changing of icing nozzles and six
OR IT WILL BECOME UNWIELDY. INSTEAD, stainless steel nozzles covering a choice of
TOP UP THE BAG AS AND WHEN YOU NEED TO
patterns. There is also a scraper for
WASH YOUR NOZZLES BEFORE USING creating patterns along the side of the
THEM – OURS ARE DISHWASHER SAFE cake, and to ensure product life is
preserved, nozzle brushes are also to the bottom, then fold over the top of the
included for efficient cleaning. bag, squeezing the bag gently until the
icing is forced through the nozzle.
1 Unscrew the adaptor. 5 For best results, keep the nozzle end as
2 Place your selected nozzle onto the head close as possible to the surface that is
of the adaptor, which is showing through being iced. In the case of lettering, lift the
the bag and re-screw back onto the adaptor nozzle a little higher from the surface.
body, making sure that it is fairly tight. 6 Nozzles can be changed during an icing
3 Half fill the bag with icing. project simply by unscrewing the adaptor
4 Twist the top of the bag to force the icing and replacing with another.

BRITISH BAKING ICON
MAKES 12 BAKING
For the cakes SH I
ON • RITI
CO
150g (5½oz) unsalted
N • BRIT
B
butter, softened
100g (3½oz) golden
IC
IS
caster sugar H B ING
AK
grated zest and juice of
1 lime
grated zest and juice of
1 lemon
150g (5½oz) self-raising flour
1 tbsp poppy seeds
400g (14oz) lemon curd
To decorate
grated zest of 1 lemon
grated zest of 1 lime
icing sugar, to dust
1 Preheat the oven to 160˚C/

Gas Mark 2. Individually
grease and place a small disc
of silicone parchment in the
bottom of each hole of a
12-hole straight-edged
muffin tin.
2 Cream together the butter and
sugar for about 5 minutes until
light and fluffy. Beat in the zest of
the lemon and limes. Gradually
beat in the egg – if the mixture
curdles slightly add
1 tbsp flour. Stir in the remaining
flour, followed by the juice of the
lemon and lime. Add the poppy
seeds and stir until smooth
and combined.
3 Transfer the mixture into a large
piping bag, then gently fill each hole
LITTLE
of the tin half-full with the sponge
batter. Place 1 tsp lemon curd in the
centre of the holes, then cover the
curd using the remaining mixture in
CITRUS
the piping bag.
4 Bake the tin in the oven for
15 minutes, or until well risen. The
cakes should be a nice golden
brown colour and spring back into
place when gently pressed on top.
CAKES
These light and airy little bakes have a hidden surprise! Take a bite to reveal a deliciously
5 Decorate with curled lemon
and lime zest and a dusting of smooth and zingy lemon curd. Serve them as an after dinner treat, or pile them up on a cake
icing sugar. stand for a showstopping afternoon tea centrepiece!

CHOCOLATE FOR FREE SPIRITED BAKERS
GUITTARD COCOA ROUGE GUITTARD EXTRA DARK

100% COCOA POWDER C H O CO L AT E C H I P S
W H I T E , M I L K & DA R K C H I P S , B A R S & P O W D E R AVA I L A B L E F R O M
M&S | OCADO | WHOLEFOODS | SELFRIDGES | LAKELAND | AMAZON UK

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TEATIME TREATS PRODUCTS BRITISH ICON

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The perfect finish...

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For the chocolate babka, go to page 17

Golden syrup tarts corner – this method of lining the tin is

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Pain au 1 Preheat the oven to 150°C/Gas

Christmas fruit medium heat and add the brown sugar,

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1 Grease six 160ml (5 fl oz) dariole

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Chocolate babka the bowl with clingfilm and leave the

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S’mores 3 Use a fork to slide the marshmallow

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Add vibrant colour to

Stellar Hard Anodised

Cake Décor Glitter Sprays will give your cakes

Cookie Crumbles Little

This exciting hamper

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Toffee apple traybake

450g (1lb) apple

1 Preheat the oven to 180°C/Gas

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1 Preheat the oven to 180ºC/Gas

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For the Bûche de Noël, go to page 30

for Chr overcook the cake or it will be dry and

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For the stars

Recipe by Cake Décor (www.mycakedecor.co.uk)

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1 Preheat the oven to 180ºC/Gas

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1 Preheat the oven to 180°C/Gas

Spiced rhubarb 150g (5½oz) ﬂaked almonds,

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1 Preheat the oven to 180°C/Gas

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30g (1oz) cornﬂour, sifted

e eps h e 3 ripe pears, peeled, cored & cut

fo r u p t s in t into 2cm (¾in) dice

Spices Cinnamon, Cardamom, Liquorice Pears – Anise, Black Prunes – Cassia,