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CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY

101 sweet & savoury R EC I PES

Ferrero Rocher cake, p14

time!

R WD WITH OUG O R C Y R G N U FEED A H ES FOR ENTERTAININ BEST RECIP

Make Paul Hollywood’s luscious lemon meringue pie Bake it magical with our

FANTASY CAKES!

WIN! 1 of 3 OXO

STEP-BY-STEP  Chocolate twist loaf  Croissants

• Giant funfetti cookie pizza • Strawberry cookie cups • Spinach & pine nut rolls

9 772050 122001

Get set... Bake!

68

bakeware sets worth £175 each

FOOD HEAVEN DEC/JAN 17 PRICE £4.99

ALL THE VANILLA PRODUCTS YOU NEED IN ONE PLACE!

“Welcome to L’Maya, the place where you can ȴQGRXWDOODERXWUHDODQGWDVW\/DWLQ$PHULFDQ YDQLOODSURGXFWVXQGHURQHURRIȋ Daniela Rosillo

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/ȇ0D\DR΍HUVUHDORUJDQLFDQGKRPHPDGHYDQLOOD VWUDLJKWIURP/DWLQ$PHULFDȇV)DLU7UDGHȴHOGV 7KH\EULQJWRPDUNHWWKHKLJKHVWTXDOLW\SURGXFWV PDGHZLWKWKHKLJKHVWVWDQGDUGV

Call Us: +447496328058 | [email protected] | www.lmayaworld.com

WELCOME

“See in the New Year the right way – with an indulgent homemade bake!” GET IN TOUCH Editor Jessica Gooch [email protected] Publisher Sally FitzGerald Creative Director Jenny Cook Art Editor Martin Davies Printed by William Gibbons & Sons CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY

101

sweet & savoury R EC I PES

Ferrero Rocher cake, p14

time!

OUR Y CROWD WITH FEED A HUNGR FOR ENTERTAINING BEST RECIPES

Make Paul Hollywood’s luscious lemon meringue pie Bake it magical with our

FANTASY CAKES!

Get set... Bake!

• Giant funfetti cookie pizza • Strawberries & cream cookie cups • Spinach & pine nut rolls

68

STEP-BY-STEP  Chocolate twist loaf  Croissants

9 772050 122001

WIN!

1 of 3 OXO bakeware sets worth £175 each

Cover image by Adrian Lawrence © Ryland Peters & Small.

Find us at www.facebook.com/ Baking Heaven and search for @BakingHeaven on Twitter. Also keep up-to-date with all the latest baking news at www.foodheavenmag.com

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A party without a cake just isn't a party, so see in the New Year the right way with an indulgent homemade bake to please your hungry friends and family! We guarantee that the recipes in this issue will have your guests asking for seconds, so be sure to make enough to go round. If in the event that it doesn't get eaten (I won't tell anyone about the pud you've hidden at the back of the fridge), simply grab a spoon and tuck in by yourself – it's a win-win situation! All the celebrations are likely to leave you feeling less than your best, so turn to page 107 because we've got some gorgeous brunch recipes that'll give you a boost and set you off on the right foot the morning after – or why not follow our masterclass to making the perfect buttery, flaky croissants on page 97. Also this issue, try Paul Hollywood's gorgeous new recipes on page 82, create a fantasy cake on page 40, or give our vegan baking recipes a go on page 65 – you might not believe it, but they taste just as good as their dairy counterparts, I promise! 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! See you in 2018,

JESSICA GOOCH EDITOR

SUBSCRIBE NOW! Turn to page 68 for our special subscription offer – save 25% on the shop price and get a free Wilton gift when you subscribe by direct debit!

JOIN US NEXT ISSUE! The February/March issue of baking heaven goes on sale 1 February – don’t miss it!

DECEMBER / JANUARY baking heaven

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45

CUPCAKES

52

SPICES

97

11

MASTERCL ASS

Recipes

Features

11

GATHERINGS

8

WHAT’S COOKING

Party recipes to feed a crowd

22

PRODUCTS

23

TRAYBAKES

40

FANTASY CAKES

52

INGREDIENT FOCUS: SPICE

62

STEP-BY-STEP: CHOCOLATE LOAF

65

VEGAN BAKING

29 CAKE HEAVEN Impressive bakes for all occasions

45 CUPCAKE HEAVEN Little bites of indulgence

55 BISCUIT HEAVEN Treats to enjoy with coffee

71

PUDDING HEAVEN Make the most of desserts

85 TEATIME TREATS Indulgences for the afternoon

101 SAVOURY HEAVEN Baking with a savoury touch

4 baking heaven DECEMBER / JANUARY

68

SUBSCRIBE TO FOOD HEAVEN

70

WIN! 1 OF 3 OXO BAKING SETS

82

PAUL HOLLYWOOD’S NEW RECIPES

97

MASTERCLASS: CROISSANTS

70 COMPETITION

100 BEST BUYS: COOKING CHOCOLATE 107 BAKE YOUR BEST EVER BRUNCH 111 BAKING ESSENTIALS BY TALA 114 BRITISH BAKING ICON: LITTLE CITRUS CAKES

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CONTENTS

23

29

CAKES

71

PUDDINGS

85

TEATIME TREATS

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55

BISCUITS

22

PRODUCTS

TRAYBAKES

101

SAVOURY

114

BRITISH ICON

DECEMBER / JANUARY baking heaven

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Recipe finder Gatherings

Vegan baking

12 Brioche sweet pizza 12 Golden syrup tarts 13 Pain au chocolat bread 13 Christmas fruit mince pies 14 Ferrero Rocher cake 15 Steamed orange puds 16 Fourme d’ambert eccles cakes 16 Spinach & pine nut rolls 17 Mini cinnamon scrolls 17 Chocolate babka 18 Melting snowman cookies 19 S’mores 19 Mulled wine & pear trifle 20 White choc wonderland cake

65 Sticky toffee & rhubarb pud 66 Chai spiced rice pudding 67 Just peachy cobbler pot

Traybakes 24 Day & night traybake 25 Toffee apple traybake 26 Chocolate apple traybake 27 Poppy seed traybake

Cakes 30 Bûche de Noël 31 Jewelled chocolate torte 32 Shimmering star cake 33 Blueberry blues 34 Banana & choc chunk cake 34 Spiced rhubarb & almond cake 35 Blackberry & apple sandwiches 36 Mum’s apple custard cake 36 Silken pear cake 37 Bee sting cake 38 Three milk cake 38 Olanda cake

Fantasy cakes 40 Unicorn dreamer 43 Pink fizz cake

Cupcakes 46 Bluberry & polenta cupcakes 46 Cranberry & orange cupcakes 47 Chocolate liqueur cupcakes 48 Fondant cupcakes 48 Mocha muffins 49 Lamington cupcakes 49 Lemon meringue cupcakes 50 Raspberry balsamic cupcakes 50 Rocky road cupcakes 51 Pumpkin cupcakes 51 Strawberries & cream cookie cups

Puddings

6 baking heaven DECEMBER/JANUARY

Anthem Publishing Ltd, Suite 6, Piccadilly House, London Road, Bath BA1 6PL Tel +44 (0) 1225 489985 Fax +44 (0) 1225 489980

72 Orange chocolatey pud 72 Pistachio parcels 73 Cinnamon mini muffins 74 Spiced latte meringue 74 Honey & macadamia tart 75 Triple chocolate tartlets 76 Lime delicious pudding 76 Magic mocha pudding 77 Peach & plum pie 77 Strawberry & rhubarb brioche pud 78 Apple & walnut galette 79 Pumpkin bread pudding 79 Coconut rice pudding 80 Mango & turmeric cheesecake

JUNIOR ADVERTISING SALES EXECUTIVE Eleanor Ford [email protected]

Paul Hollywood

HEAD OF MARKETING AND PRODUCTION Verity Travers [email protected]

82 Jam tarts 83 Cheesy crackers 84 Individual lemon meringue pies

Teatime treats 86 Plum & bay custard tart 87 Butterscotch & parsnip pud 87 Fig & apricot tart 88 Chewy oat & ginger bikkies 88 Spiced madeleines 89 Valya’s lemon tart 89 Panna cotta 90 Baked apple doughnuts 91 Apple & date cake 91 Peanut butter caramel brownies 92 Eccles cakes 93 Cinnamon meringue 93 Banana tarte tatin 94 Love cake 95 Vattalappan pudding

Savoury 102 Kale & linseed spanakopita 102 House breads 103 Naan breads 103 Rye crackers 104 Light rye flatbread 104 Ricotta & rosemary breadsticks 105 White bean wafers 105 Chickpea pancake 106 Puff pastry pie

Biscuits 56 Chocolate gingerbread caramel 57 Shortbread biscuits 57 Peanut butter sesame biscuits 58 Coffee almond biscuits 59 Snow-frost gingerbread 59 Citrus snowball biscuits 60 Frozen air cookies 60 Giant funfetti cookie pizza 61 PB&J thumbprints

Branding and content, © Anthem Publishing Limited, 2017. The name Baking Heaven® is a registered trade mark of Anthem Publishing Limited. All rights reserved.

Brunch 108 Crumpets 109 English muffins 110 American-style pancakes

PUBLISHER Sally FitzGerald sally.fi[email protected] EDITOR Jessica Gooch [email protected] ART EDITOR Martin Davies DIGITAL ASSISTANT Tilly Haines [email protected] AD MANAGER Leah Fitz-Henry

MARKETING MANAGER Gemma Bailey [email protected] CHIEF EXECUTIVE OFFICER Jon Bickley [email protected] CREATIVE DIRECTOR Jenny Cook [email protected] MANAGING DIRECTOR Simon Lewis [email protected] PRINT William Gibbons & Sons Ltd Tel +44 (0) 1902 730011 DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900 LICENSING ENQUIRIES Regina Erak [email protected] SUBSCRIPTION ENQUIRIES Website: shop.anthempublishing.com  UK 0844 856 0642 or International +44 (0)1371 853 609 Email: [email protected] Calls to 0844 numbers cost 7 pence per minute, plus your phone company’s access charge. COMPETITION RULES By entering a competition you are bound by these rules. Late or incomplete entries will be 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 residents over 18 only, except employees of Anthem Publishing and any party involved in the competition or their households. By entering a competition you give permission to use personal information in connection with the competition, for promotional purposes. If you do 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 of prize is conditional upon complying with the competition rules.

British icon 114 Little citrus cakes

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.

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 NEW SKILL CREATE BUTTERCREAM FLOWERS

Magic Sparkles Launches New Unicorn Mix Jazz up your cupcakes or cookies 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 they are one of the only suppliers of glitters using natural food colours. Find out more at www.magicsparkles.com

Christmas all wrapped up! Your taste buds tell you everything when it comes to quality of flavour and by sourcing the very best produce – from Scottish raspberries, strawberries and blackcurrants, to citrus from Seville – and using traditional preparation methods, Mrs. Bridges ensures every jar preserves the true taste of each ingredient. Treat friends and family (or yourself!) to Mrs. Bridges fantastic hamper containing five Christmas favourites with recipe cards including: Cranberry Sauce with Port, Fruits of the Forest with Mulled wine, Christmas Marmalade, Christmas Chutney and Christmas Preserve. £16.95 from www.mrsbridges.co.uk

8 baking heaven DECEMBER / JANUARY

Enhance your bakes…

The real taste of vanilla “Most of the vanilla we buy today is artificially treated,” says Daniela Rosillo, the founder of L’Maya specialist vanilla products. “ I dreamt of providing a more natural product based on the real vanilla extract, so L’Maya products were born. They are one of the best in the Latin American market due to the different levels

of concentrations available and they are also sugar free. “As a company we have been building relationships and supporting hundreds of artisans to produce the best quality and fine aroma and taste of pure vanilla so you can create your best ever bakes!” Discover L’Maya for yourself at www.lmayaworld.com

Pipe a fantastic wintry scene on your Christmas cake this year with Wilton’s  ‘I Taught Myself Buttercream Flowers Piping Kit’. The kit comes with a booklet showing you beautiful photographs, new techniques and instructions to pipe amazing buttercream cakes throughout the year – from evergreen trees in winter to stunning piped roses and hydrangeas in summer for your celebration cakes, as well as on-trend buttercream succulents and unicorn manes! Find this kit and over 9000 products and fun ideas at www. cakecraftworld.co.uk Use code CCWDEC17 to get 10% off everything until 28/02/18!

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BAKING NE WS

A chocoholics dream…

Create world-class bakes at home

WRITE ON!

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 skills needed to make a magical unicorn cake, including layering and covering, piping with buttercream, food colouring, making decorations by hand and using cutters, plus ways to fix decorations to fondant iced cakes. The day class will take place on 10th March at Ginger Whisk School in Turnham Green, London. Places are very limited so don’t delay, book your place now at unicornmasterclass.eventbrite.co.uk

The Guittard Chocolate Company baking range offers Fair Trade™, certified and organic chocolate in a variety of different forms so everyone can have the very best ingredients for perfectly baked goods. From superbly creamy 31% Maxi Milk Chocolate Chips, which are crying out to be mixed into cookie dough or folded through cake batter, to the intensely dark 63% Extra

Dark Chocolate Chips, which can be used to add a touch of indulgent luxury to any recipe, or their Cocoa Rouge Unsweetened Cocoa Powder, Guittard has the ideal product whatever your bake! Find Guittard products at Lakeland, Whole Foods, M&S and Ocado.

Looking to add a festive flair to your bakes? Gift ideas… Sprinkles & Co offer a fabulous array of Christmas themed decorations that are sure to delight. From Shimmered Snowflakes, Green Hollies, adorable gingerbread menshaped sprinkles and much more. Get your orders in now in time for Christmas! Everything in the sprinkles decoration range is 100% natural! No artificial colours, no artificial flavours and no hydrogenated fats. To make things even sweeter, Baking Heaven readers can get 10% discount by using the code BAKINGHEAVEN10 at the checkout. Visit www.sprinklesandco.co.uk

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Looking to impress with your baking skills this festive season? Creating showstopping Christmas centrepiece cakes is so easy with Cake Décor Choco Writers. Now you can achieve patisseriestyle decorating with this handy tube – simply melt, snip and decorate! Available in delicious milk, white and dark chocolate from Tesco, Asda, Sainsbury’s, Morrisons, Waitrose, Wilko, The Range and online at www. sprinklesandco.co.uk

The perfect winter warmer!

Move over spiced chai teas and warmed apple ciders, mug cakes are our new favourite winter warmer! You can warm up your hands on the mug as you tuck into an indulgent, gooey chocolate brownie that takes less than 5 minutes to make. These mug cake gift sets make a wonderful present or stocking

filler for any cake lover. While you’re waiting for it to cook and cool, pop on the kettle, grab your favourite book and some cosy slippers and get ready to enjoy! The Cookie Crumbles Mug Cake Gift set includes a personalised mug, mug cake mix and spoon, and costs £9.50 from www.cookiecrumbles.co.uk

DECEMBER/JANUARY baking heaven

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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 SERVES 6

500g (1lb 2oz) brioche dough, rested overnight 500g (1lb 2oz) crème pâtissière 500g (1lb 2oz) ricotta cheese 250g (9oz) fresh raspberries 125g (4½oz) fresh blackberries juice of ½ a lemon 50g (1¾oz) caster sugar 1 Put the rested dough on a clean work surface dusted with flour. Roll out to a circle 20cm (8in) in diameter and about 1.5cm (5/8in) thick. Don’t worry too much about the shape, but the thickness should be even. 2 Leave on a tray in a damp, warm place for 1 hour.

Golden syrup tarts MAKES 4

melted butter, for greasing 350g (12oz) sweet shortcrust pastry 360ml (12fl oz) single cream (35% fat) 100g (3½oz) golden syrup or treacle, plus an extra 50g (1¾oz) for topping 6 free-range egg yolks 1 vanilla pod, seeds scraped 1 Brush four 10cm x 3.5cm deep (4x1¼in) loose-based tart tins with melted butter. 2 Roll the pastry out to 3mm (1/8in) thick and cut it into four 15cm (6in) rounds. Knead the excess dough back together and roll it out again to get a few more discs to keep in the freezer. 3 Place the pastry rounds on top of the tart tins and gently push them into the tins, moving round the rim until all of the pastry has been inserted – you should now have about 1cm (½in) of dough hanging over the sides. 4 Use your index finger and thumb to work your way around the edge, forcing the pastry into the tins so that little or no pastry is left protruding. Where the upright edge of the pastry meets the base, there should be a sharp angle where it has been firmly forced into the

12 baking heaven DECEMBER / JANUARY

corner – this method of lining the tin is to counteract the pastry shrinking once baked. 5 Rest the pastry cases in the freezer for at least 20 minutes. 6 Preheat the oven to 200°C/Gas Mark 6. Blind-bake the pastry cases for 20-25 minutes, or until golden. Remove from the oven and allow to cool. 7 Turn the oven down to 110°C/Gas Mark ¼, without the fan on. 8 Set the cooled blind-baked tart shells on a baking tray. 9 Put the cream, golden syrup, egg yolks, and vanilla pod and vanilla seeds in a heatproof bowl and place over a saucepan of simmering water, stirring until combined. 10 Strain the mixture and pour into the tart shells. Bake for 45-50 minutes, or until the filling is just set. 11 Remove from the oven and increase the temperature to 200°C/Gas Mark 6. Warm the remaining golden syrup until thin and runny, then very gently pour over the tart fillings, being careful not to break the surface. 12 Return to the oven for 3-5 minutes, until lightly browned; alternatively, you could place them under a hot grill. 13 Cool for 30 minutes before serving. The tarts will keep in an airtight container in the fridge for a day.

3 Preheat the oven to 150°C/Gas Mark 2. Place a pizza stone or a baking tray in the oven to heat up. 4 Put the crème pâtissière and ricotta in a bowl and mix to combine. 5 Spread the ricotta mixture over the dough, leaving a 1cm (½in) border around the edge. Arrange the berries over the top. 6 Transfer to the hot pizza stone and bake for 30 minutes; if using a baking tray, bake for 40 minutes. 7 Remove from the oven, drizzle with the lemon juice and sprinkle with the sugar. 8 Enjoy warm, straightaway.

ould be h s g n li il f e Th wobbly like a lighetd, custard caramelis

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G AT H E R I N G S

Pain au chocolat bread and butter pudding SERVES 5-6

200g (7oz) free-range eggs 120g (4¼oz) caster sugar 360ml (12½fl oz) single cream (35% fat) 240ml (8fl oz) milk 1 vanilla pod, seeds scraped grated zest of 1 lemon ½ a pinch ground ginger ½ a pinch ground nutmeg 2 pain au chocolat, each cut into 3 pieces 80g (2¾oz) blueberries ice cream or cream, to serve icing sugar, for dusting

Christmas fruit mince pies MAKES 20

75g (2¾oz) currants 75g (2¾oz) raisins 30g (1oz) mixed candied citrus peel 2 tbsp brandy 80ml (2½fl oz) apple cider 50g (1¾oz) unsalted butter 75g (2¾oz) soft brown sugar ¼ tsp mixed spice ¼ tsp ground cinnamon 300g (10½oz) apples, cored, peeled and cut into 5mm (¼in) cubes 25g (1oz) blanched almonds, roughly chopped finely grated zest of ½ a lemon, plus the juice of ½ a lemon 600g (1lb 3oz) sweet shortcrust pastry 2 free-range eggs mixed with 3 tsp milk caster sugar, for sprinkling 1 Put the currants, raisins and mixed peel in a bowl and pour the brandy and cider over, mixing well to coat. 2 Cover with clingfilm and set aside for at least 1 week. 3 Melt the butter in a frying pan over a

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1 Preheat the oven to 150°C/Gas Mark 2. Put a baking dish, measuring 11x21cm (4¼x8¼in) and 6cm (2½in) deep, in a larger roasting tin. 2 Put the eggs, sugar, cream, milk, vanilla seeds, lemon zest, ginger and nutmeg in a large bowl. Whisk to combine. 3 Arrange the pain au chocolat pieces standing up in the baking dish. Sprinkle with the blueberries and pour over the egg mixture. Pour enough boiling water into the roasting tin to come halfway up the side of the baking dish. 4 Carefully transfer the roasting dish to the oven. Bake for 1 hour 40 minutes, or until the custard has just set. 5 Serve warm, with ice cream or cream, and a sprinkling of icing sugar.

medium heat and add the brown sugar, mixed spice and cinnamon, stirring well. Add the apple and cook for 2-3 minutes, or until softened but still holding its shape. 4 Fold the mixture into the macerated fruit.Add the almonds, lemon zest and lemon juice, mixing well to combine. 5 Brush twenty 6.5cm (2½in) individual tart tins with a little butter. 6 Roll the pastry out thinly and cut out 20 bases to line the tins. Re-roll the pastry as needed to cut out 20 lids. 7 Rest the pastry cases and lids in the fridge for at least 20 minutes; these ones do not need to be blind-baked. 8 Preheat the oven to 170°C/Gas Mark 3. Place about 2½ tsp of the fruit mixture into each pastry shell. 9 To attach the lids, brush the rim of the pastry base and the lid with a little egg wash and lay the lid over the base. 10 Gently squeeze the top and bottom pastry edges together to make a good seal. Make a small hole in the middle to allow steam to escape, then brush the tops with egg wash and sprinkle with caster sugar. 11 Bake the pies for 20 minutes, or until the tops are golden and the base is cooked. Leave to cool slightly before serving.

Recipes on pages 12-13 are taken from All Things Sweet by Paul Allam and David McGuinness, published by Murdoch Books (£25). Photography by Alan Benson.

DECEMBER / JANUARY baking heaven

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RECIPE

Recipe taken from Fantasy Cakes by Angela Romeo, Ryland Peters & Small (£16.99). Photography by Adrian Lawrence © Ryland Peters & Small.

Ferrero Rocher cake SERVES 24

100g (3½oz) milk chocolate, chopped 100g (3½oz) dark/bittersweet chocolate, 85% minimum cocoa solids, chopped 20g (¾oz) chopped toasted hazelnuts, plus an extra 1 tbsp for sprinkling 150g (5½oz) Nutella 250ml (9fl oz) whipping cream For the double chocolate sponge 450g (1lb) self-raising flour plus 2 tsp bicarbonate of soda, sifted 3 tbsp unsweetened cocoa powder, mixed with 4 tbsp just-boiled water 500g (1lb 1oz) caster sugar 240g (8½oz) butter, melted and cooled, plus extra for greasing 300ml (10fl oz) buttermilk 4 free-range eggs 1 tsp pure vanilla extract 150g (5½oz) dark chocolate, melted For the buttercream 200g (7oz) butter, softened and cubed 125g (4½oz) vegetable fat such as Trex, at room temperature 2 tsp pure vanilla extract 650g (23oz) icing sugar, sifted, plus 3 tbsp unsweetened cocoa powder

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To serve 7 Ferrero Rocher chocolates 1-2 sheets edible gold leaf (optional) You will need disposable piping bag baking sheet lined with baking parchment 400g (14oz) empty clean soup can 1 Preheat the oven to 180ºC/Gas Mark 4. Place all the sponge ingredients in a large bowl and beat with an electric hand whisk until combined and smooth. Transfer to two greased and lined deep 20cm (8in) cake tins for 50-55 minutes, until an inserted cocktail stick comes out clean. Leave to cool. 2 To make the buttercream, using an electric hand whisk, beat the butter until light and creamy. Add the vegetable fat, vanilla and 2 tbsp water. Gradually whisk in the icing sugar in batches, until smooth and spreadable. Add another 1 tbsp water, if needed. 3 To make the chocolate discs for the top of the cake, melt 25g (1oz) of the milk chocolate and 25g (1oz) of the dark chocolate together in a heatproof bowl set over a pan of simmering water (or microwave on high in 30-second bursts, stirring in between). Spoon into the piping bag and cut a small hole in the tip. Use to drizzle 5-7 circles, 3-5 cm (1¼2in) in diameter, onto the lined baking sheet. Fill some completely with

chocolate and some with a criss-cross pattern. Sprinkle the ‘filled’ discs with 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. 5 To make the hazelnut chocolate filling, stir the Nutella to loosen. Whip the cream until very soft peaks form. Stir the cream through the Nutella, a couple of tablespoons at a time. 6 Using 200g (7oz) of the buttercream, sandwich the two large cakes together. Place the cake on a cake board. Fill the middle with the chocolate filling, then place the small reserved sponge circle on top to enclose the filling. 7 Crumb-coat the cake (see page 43) using 350g (12oz) of the buttercream. Place in the fridge for 15 minutes, then use the remaining buttercream to coat the cake in a second layer. Smooth and remove the excess buttercream with a palette knife/metal spatula. Chill for 15 minutes. 8 Melt the remaining milk and dark chocolate, together as before. Stir half of the chopped hazelnuts through the chocolate. 9 Pour the melted hazelnut chocolate around the top of the cake, next to the edge, allowing it to trickle down the sides. Continue drizzling the chocolate in spiral motion, moving inwards to completely cover the top of the cake (leave a couple of tbsp of melted chocolate in the bottom of the bowl). Gently sweep a long palette knife across the top to level, if necessary. Gently ‘throw’ the remaining hazelnuts at the melted chocolate; they will immediately stick. Chill for 30 minutes. 10 Re-melt the reserved two tbsp of chocolate, if necessary, and use as a glue to help stick the chocolate and hazelnut discs to the top of the cake along with the Ferrero Rocher chocolates. Decorate with the edible gold leaf, if using. Serve at room temperature and use a warmed knife to cut.

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G AT H E R I N G S

Steamed orange puds with Grand Marnier custard SERVES 6

h t i w s u o i c i l e D rd & ice-cream! 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 45g (1½oz) caster sugar 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 the syrup, put the sugar and orange juice into a saucepan and bring to the boil. Continually skimming off any foam, cook until it has reduced to about 200ml (7fl oz). 6 To make the custard, heat the milk and cream in a saucepan. Meanwhile,

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put the egg yolks, sugar and Grand Marnier into a bowl and whisk together. Once the milk and cream mixture has boiled, slowly pour it on to the yolk mix and stir well. 7 Put the mixture into a clean saucepan and heat gently until it thickens a little, taking care not to scramble the eggs

and make it go lumpy. Pass through a sieve and set aside until the sponge is ready. 8 To serve, spoon some of the custard into each bowl and add the puddings fresh from the steamer. Finish by spooning over the syrup, about 2 tbsp per pud.

DECEMBER / JANUARY baking heaven

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¼ tsp ground cinnamon finely grated zest and juice of ¼ of an orange 500g (1lb 1oz) puff pastry, rolled out into sheets 5mm (¼in) thick 300g (10½oz) Fourme d’Ambert cheese, cut into 12x2cm (4½x¾in) cubes milk, for glazing caster sugar, for dusting

Fourme d’ambert eccles cakes MAKES 12

30g (1oz) unsalted butter, melted 150g (5½oz) soft brown sugar 120g (4¼oz) currants ½ tsp freshly grated nutmeg ¼ tsp ground allspice

1 Put the butter, sugar, currants, spices, orange zest and juice into a bowl and mix well. Roll a tsp of the mixture into a ball. Continue until you have 12 balls. 2 Take the pastry sheets and, using a cookie cutter, cut out discs approx. 10cm (4in) in diameter. 3 Place a cube of cheese in the centre of each pastry, then top with one of the fruit mix balls, flattened slightly. Brush

bought puff pastry sheets) plain flour, for rolling 100g (3½oz) pine nuts, toasted 200g (7oz) feta cheese, crumbled 1 free-range egg, lightly beaten salt and freshly ground pepper

Spinach and pine nut rolls MAKES 10

400g (14oz) English spinach 4 tbsp olive oil, plus 3 tbsp extra, for glazing 1 small brown onion, finely chopped 3 garlic cloves, crushed ½ tsp chilli flakes 700g (1lb 9oz) good-quality butterbased puff pastry (or 4 shop-

16 baking heaven DECEMBER / JANUARY

1 Coarsely chop the leaves and stems of the English spinach. Bring a large saucepan of salted water to the boil. Blanch the spinach for 30 seconds, then drain and refresh in icy cold water. Squeeze out any excess liquid, then set aside. 2 Heat the olive oil in a large frying pan over a medium heat. Sauté the onion and garlic for 3-4 minutes, until transparent but not coloured. Transfer to a bowl and set aside to cool to room temperature. 3 Mix the spinach into the onion and garlic and season with the chilli flakes, salt and freshly ground black pepper. 4 Roll out the pastry on a lightly floured surface then divide into four 30cm (12in) squares (if using shop-bought puff pastry sheets, roll each sheet into a square). 5 Spread the spinach mixture over the pastry, leaving a 2cm (¾in) strip free along one edge.

the sides of the pastry with milk, then turn them up to enclose the mix and seal. 4 Turn them over and place on a baking sheet lined with baking paper. Place in the fridge to rest for 30 minutes. 5 Preheat the oven to 180°C/Gas Mark 4. Take the cakes from the fridge, make 3 slashes on the top and brush with milk. Dust with sugar and bake for approx. 20 minutes, or until golden brown. Recipes on pages 15-16 are taken from Duck & Waffle: Recipes and Stories  by Daniel Doherty, published by Mitchell Beazley (£18.99). (www. octopusbooks.co.uk) Image by Anders Schønnemann.

6 Sprinkle the pine nuts and feta over the spinach. Brush the empty pastry strip with the beaten egg and then, starting at the opposite side, firmly roll up the pastry into a roulade. Don’t roll it so tightly that the mixture squeezes out. 7 Preheat the oven to 180°C/Gas Mark 4. Line a large baking tray with baking paper. 8 Using a serrated knife, cut the roulade into 10 equal pieces. Place on the baking tray (do not overcrowd the tray as the rolls will double in size). Bake the rolls for 18-20 minutes, or until the pastry is golden brown. 9 Remove the tray from the oven and use a pastry brush to glaze the rolls with the extra olive oil. Set the rolls aside to cool slightly before serving warm.

Recipe taken from Hummus & Co by Michael Rantissi and Kristy Frawley, published by Murdoch Books (£20). Photography by Alan Benson.

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G AT H E R I N G S

Mini cinnamon scrolls MAKES ABOUT 12

For the dough 250g (9oz) flour, plus extra for dusting ½ a sachet of dried yeast a pinch of salt 15g (½oz) brown sugar ½ a packet of vanilla sugar

Chocolate babka MAKES 1 LOAF

For the dough 290g (10¼oz) flour, plus extra for dusting ¾ of a sachet of dried yeast 40g (1½oz) sugar a generous pinch of salt 2 free-range eggs 60ml (2¼fl oz) lukewarm milk 70g (2½oz) butter, softened, plus extra for greasing For the filling 50g (1¾oz) hazelnuts, blanched and coarsely chopped 1 tbsp brown sugar 70g (2½oz) high-quality semi-sweet chocolate (70% cocoa) 50g (1¾oz) butter 25g (1oz) icing sugar 2 tbsp cocoa powder 1 For the dough, combine the flour, yeast, sugar and salt in a mixing bowl. Add the eggs, milk and butter and knead everything for about 10 minutes to make a smooth, pliable dough. Cover

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100ml (3½oz) lukewarm milk, plus extra for brushing 25g (1oz) butter, melted, plus extra for greasing 1 free-range egg For the filling 50g (1¾oz) butter, melted 30g (1oz) sugar 2 tsp cinnamon a pinch of ground nutmeg For the frosting 50g (1¾oz) icing sugar 70g (2½oz) cream cheese 1 tbsp lukewarm milk 1 For the dough, combine the flour, yeast, salt, sugar and vanilla sugar in a mixing bowl. Add the milk, butter and egg and knead everything for about 5 minutes to make a smooth, pliable dough. Cover the bowl with clingfilm and leave the dough to rise for about 1½ hours. 2 Dust your worktop with flour and roll

the bowl with clingfilm and leave the dough to rise for about 1 hour. 2 Meanwhile, dry-roast the hazelnuts in a small frying pan for the filling. Add the sugar and caramelise lightly. Combine the semi-sweet chocolate and butter and melt in a glass bowl set over a pan of simmering water. Set aside to cool, then stir in the icing sugar and cocoa powder. 3 Butter a 25x10cm (10x4in) loaf tin. Dust your worktop with flour and roll the dough out to a rectangle about 35x25cm (13½x10in) in size. Spread the chocolate filling evenly across the dough, leaving a margin of about 1.5cm (¾in). 4 Sprinkle with the caramelised nuts, then roll up the dough tightly and evenly, starting from the narrow side. 5 Halve the rolled-up dough lengthwise with a sharp knife to allow the layers of dough and filling to fan out decoratively. 6 Pinch the ends together and carefully intertwine the two strands, making sure that the cut surfaces always point upwards. Transfer the intertwined dough roll to the loaf tin, cover and set aside to rise for another hour. 7 Meanwhile, preheat the oven to

the dough out to a thin rectangle about 25x35cm (10x13½in) in size. 3 Generously spread with melted butter, all the way to the edges. 4 Combine the sugar, cinnamon and ground nutmeg in a bowl, then sprinkle the mixture evenly on the butter, leaving a little margin. 5 Roll the dough up from the long side and cut into 12 even slices about 2.5cm (1in) thick. Place the scrolls in a buttered tin, leaving about 1-1.5cm (½-¾in) space between them.Cover with clingfilm and leave to rise for another 30 minutes. 6 Meanwhile preheat the oven to 175°C/Gas Mark 3. Brush the scrolls with milk and bake until golden brown, about 25-30 minutes. 7 Meanwhile, combine the icing sugar, cream cheese and milk to make the frosting. Cover the scrolls with the frosting as soon as they come out of the oven. Serve warm.

175°C/Gas Mark 3. Bake the babka for 30-35 minutes. If the surface gets too dark, cover with foil after 15-20 minutes. Remove the tin from the oven and set aside to cool before removing the babka from the tin. Leave to cool fully.

Recipes on this page taken from New York Christmas by Lars Wentrup and Lisa Nieschlag, published by Murdoch Books (£20). Photography by Lisa Nieschlag and Julia Cawley.

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ING TIP BAK

EDIBLE CRAFTS CHIL DR EN W IL L L OV E TACK L ING T HE SE E A S Y BISCUI T S!

Melting snowman cookies MAKES 20

For the biscuits 110g (3¾oz) caster sugar 225g (8oz) unsalted butter, softened 275g (8oz) plain flour, plus extra for dusting For the icing 200g (7oz) icing sugar

18 baking heaven DECEMBER / JANUARY

3-4 tbsp milk To decorate 200g (7oz) icing sugar ready-made writing icing in tubes (a few different colours) 20 mini marshmallows orange jelly slices, or other jellied orange sweet mini chocolate chips or chocolatecoated puffed rice

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 off the edges of your cookie. 8 When the cookies are completely cool, spoon a little white icing onto each one – it’s meant to look like a puddle, so 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 place these on while the icing is runny. Leave the icing to harden and set for about 10 minutes. 10 Once the white icing has set, use the writing icing to draw on stick arms and a nice colourful scarf.

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G AT H E R I N G S

S’mores MAKES 10

20 biscuits made using your favourite recipe, baked in festive shapes if you like, or digestive biscuits, if you prefer 10 squares of milk or dark chocolate 10 large marshmallows 1 Lay half your biscuits out on a plate or tray and top each one with a piece of chocolate. 2 Spear a marshmallow onto a metal skewer and hold it over an open flame. Keep turning them until the marshmallow softens and begins to brown.

Mulled wine, poached pear and ginger trifle SERVES 10-12

For the pears 750ml (1½ pts) red wine (1 bottle) 125g (4½oz) caster sugar 3 cloves 1 cinnamon stick ½ tsp freshly grated nutmeg 1 bay leaf 3 clementines, sliced into rounds (skin on) 6-8 conference pears (not too ripe) For the trifle 250ml (9fl oz) double cream 300g (10½oz) ginger loaf, cut into 2cm (¾in) chunks 750ml (1½ pts) ready-made fresh vanilla custard 125g (4½oz) amaretti biscuits, crushed 100g (3½oz) toasted flaked almonds 50g (1¾oz) crystallised ginger, chopped 1 Start by poaching the pears. Pour the wine into a saucepan and add 600ml (1 pt) water. Add the sugar, spices, bay leaf and sliced clementines and bring to

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3 Use a fork to slide the marshmallow off the skewer onto the chocolatetopped biscuit and sandwich with a second biscuit. Devour immediately! 4 Repeat with the remaining marshmallows. TIP If you’ve not got an open flame or fire, you can make these under a medium-high grill by topping a biscuit with a piece of chocolate, then the marshmallow and popping the stack under the preheated grill for 4-5 minutes, or until the marshmallow begins to brown and melt. Be sure to keep your eye on them because they can burn very easily. Remove from the grill and top with a second biscuit.

a simmer over a low-medium heat, stirring until the sugar has dissolved. Leave on a very low heat for about 15 minutes to allow the flavours to infuse. Meanwhile, peel the pears, but leave them whole (stem intact). 2 Turn up the heat to medium and add the whole pears. Bring to a gentle simmer and poach the pears for 35-40 minutes, until they are deep red and just tender. Carefully remove each one from the liquid and set them aside to cool. Return the liquid to the heat, remove the spices, bay leaf and clementine slices and boil for 15-20 minutes to reduce it by half its volume and create a syrup. Remove from the heat and allow to cool completely before assembling the trifle. 3 To assemble the trifle, cut your cooled pears in half lengthways and use a teaspoon to carefully remove the core. Trim away the woody stem. Whip the cream in a bowl until it holds soft peaks. 4 Arrange the ginger cake chunks over the base of a 1 ltr (1¾ pts) trifle dish, preferably with high sides. Spoon half of the poaching syrup over the cake, then place the pears around the edges of your dish, with the cut sides facing outwards. Pour in the custard, then sprinkle over the crushed amaretti biscuits.

e v i t a n r e t l a t A grea Xmas pudding! to

5 Spoon over the whipped cream and chill in the fridge until ready to serve. Drizzle with the remaining poaching syrup and top with flaked almonds and crystallised ginger.

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White choc wonderland cake SERVES 8-10

For the cake 300g (10½oz) unsalted butter, softened, plus extra for greasing 200g (7oz) white chocolate, broken into chunks 300g (10½oz) golden caster sugar 4 large free-range eggs 350g (12oz) plain flour 1½ tsp bicarbonate of soda 1½ tsp baking powder ½ tsp salt 200ml (7fl oz) buttermilk For the icing 300g (10½oz) unsalted butter, softened 600g (1lb 3oz) icing sugar

20 baking heaven DECEMBER / JANUARY

1 tsp vanilla extract To decorate icing sugar, for dusting white ready-to-roll royal icing (300g (10½oz) is more than enough) white chocolate stars or curls edible silver glitter edible silver balls sparklers (optional) 1 Preheat the oven to 180ºC/Gas Mark 4. Grease the base and sides of 3 x 21cm (8in) loose-bottomed cake tins and line the bases with baking parchment. 2 Melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water, stirring occasionally until smooth.

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 sugar and roll out the royal icing. 11 Cut out snowflake shapes and stick them carefully to the side and top of the cake. Decorate the top with white chocolate stars or curls, more snowflakes, glitter and silver balls – I also crushed some to scatter around the base of the cake. Serve with sparklers, if using.

The recipes on pages 18-20 are taken from Tanya’s Christmas by Tanya Burr, published by Blink Publishing (RRP £16.99).

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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. stellarcookware.co.uk

L’Maya Mexican Vanilla Blend is made with 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

3D Cake Designer by Baking It Bring your cake ideas to life by designing and sketching your cakes in 3D on your tablet or computer device. Just £5.60 per month/ £56 yearly with code: BIHEAVEN20 from www.bakingit.com

22 baking heaven DECEMBER / JANUARY

This exciting hamper by Mrs. Bridges has Christmas all wrapped up. It contains five delicious Christmas favourites plus recipe cards for £16.95 from www.mrsbridges.co.uk

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DECEMBER / JANUARY baking heaven

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Fe ed a hu ng ry cro wd w

ith the se sim ple yet de lic iou s tr ayb ak es by Ju dit Ho rva th.

tra yb ak es

TAST Y

Day and night traybake MAKES ABOUT 35 SLICES

For the sponge base 6 free-range eggs 6 tbsp sugar 50g (1¾oz) butter 40g (1½oz) cocoa powder 1 tbsp honey 1 tsp baking powder 1 tsp instant coffee 110g (4oz) plain flour 2 tbsp apricot jam For the meringue layer 4 free-range egg whites

24 baking heaven DECEMBER / JANUARY

220g (7½oz) icing sugar 1 tbsp lemon juice a pinch of salt For the chocolate glaze 30g (1oz) cocoa powder 3 tbsp water, boiling hot 50g (1¾oz) icing sugar a splash of oil 1 Preheat the oven to 180°C/Gas Mark 4 and line a 20x30cm (8x12in) baking tin with baking parchment. 2 To make the sponge, cream the eggs with the sugar and the honey, until light and foamy. Add the butter, flour, cocoa powder, instant coffee and baking

powder and beat it only until a smooth mixture is achieved. 3 Tip the mixture into the tin, then bake in the oven for about 20 minutes, or until a skewer inserted comes out clean. 4 Remove from the oven then, while the cake is still hot, layer the apricot jam on top and let it cool completely. 5 Whip the egg whites with the salt, lemon juice and sugar in a bowl placed over a pan of boiling water and spread on the top of the cake. 6 Finally, mix the cocoa powder with the boiling hot water, icing sugar and oil and pour over the meringue layer on the top of the cake.

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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

ING TIP BAK

HOW TO SERVE CU T T HE SE R ECIP E S IN T O BA R S OR SQ UA R E S – I T ’S UP T O YOU!

Recipes and photography on pages 24-27 by Judit Horvath (www.juditbakes.com)

1 Preheat the oven to 180°C/Gas Mark 4. Butter and line a 20x30cm (8x12in) baking tin with parchment paper. 2 Peel, core and thinly slice the apples, then squeeze the lemon juice over and set to one side. 3 Place the butter, caster sugar, brown 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.

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DECEMBER / JANUARY baking heaven

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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 1 Preheat the oven to 180ºC/Gas 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.

26 baking heaven DECEMBER / JANUARY

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P E RT FRXEAXCYXTBXPAXIKCXENSI C S

Poppy seed traybake MAKES ABOUT 35 SLICES

For the crust 300g (10½oz) flour, plus extra for dusting 100g (3½oz) good quality lard 2 free-range egg yolks  500ml (18fl oz) soured cream 2 tsp baking powder 50g (1¾oz) icing sugar a pinch of salt 5 tbsp jam (apricot works well) For the filling 50g (1¾oz) butter

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250g (9oz) icing sugar 200ml (7fl oz) milk 170g (6oz) poppyseeds 140g (4½oz) flour 2 tsp baking powder 2 free-range egg whites, whisked grated zest of 1 lemon 1 Mix all the crust ingredients together using a pastry cutter or two knives until it just comes together, then form into 2 balls. Wrap in clingfilm and chill, while you make the filling. 2 In a bowl, mix all the filling ingredients, except the egg white, until smooth.

Once smooth, gently fold in the egg white. 3 Take the pastry balls out of the fridge and roll them into equal-sized rectangles on a floured surface. 4 Preheat the oven to 180°C/Gas Mark 4 and line a 20x30cm (8x12in) baking tin with baking parchment. Lay one pastry sheet in the tray and spread the jam over it. Spoon on the filling, then cover with the second pastry sheet. 5 Bake in the oven for about 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool, then dust with icing sugar.

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e a h v e e k n a h t i w e v i t a e r c t e c Gspecial occasion cakes! WE LOVE… BLUEBERRY BLUES

pg33 // CHOCOL ATE

CHUNK

pg34 //

APPLE CUSTARD

pg36

For the Bûche de Noël, go to page 30

d al log-shaupet n io it d a r t This througho cake is macdeeespecially Fran istmas for Chr

Bûche de Noël MAKES 1

For the meringue sticks 3 large free-range egg whites 180g (6oz) caster sugar For the cake 4 large free-range eggs 125g (4½oz) caster sugar 25g (1oz) cocoa powder 70g (2¾oz) plain flour For the coffee syrup 50g (1¾oz) caster sugar 50ml (2fl oz) water 1 tsp ground espresso coffee For the ganache 100ml (3½fl oz) double cream 100g (3½oz) dark chocolate (70%), finely chopped For the chestnut rum cream 190ml (7fl oz) double cream 215g (7oz) sweetened chestnut purée 15g (½oz) icing sugar 1 tbsp dark rum 3-4 marrons glacés, chopped To decorate a little icing sugar a little cocoa powder silver leaf (optional)

30 baking heaven DECEMBER / JANUARY

1 First make the meringue sticks. Heat the oven to 110°C/Gas Mark ¼. Line a baking sheet with baking parchment. Put the egg whites and a third of the sugar in a large, grease-free bowl. Using an electric mixer on a medium speed, whisk them to medium peaks. Add another third of the sugar and continue to whisk until the mixture forms firm peaks. Add the remaining sugar and whisk for another 3-4 minutes, until the meringue is thick and glossy. 2 Put the meringue in a piping bag fitted with a 5mm (¼in) plain nozzle. 3 Pipe little dots the size of a 5p piece on the lined baking tray, spacing them about 5mm (¼in) apart and pulling away as you pipe to create small peaks. Bake for an hour until crisp and dry. When they are ready, they should lift off the paper without sticking. Leave to cool on the tray. 4 Preheat the oven to 180°C/Gas Mark 4. Grease a Swiss roll tin, approx. 37cmx28cm (13½x11in), line it with baking parchment and grease the paper. 5 Using an electric mixer, whisk the eggs with the sugar until they have trebled in volume and look pale and fluffy. Sift the cocoa powder and flour directly on top and fold them in with a large metal spoon. Transfer to the lined tin and bake for 10-15 minutes, until the sponge springs back when

pressed lightly with your finger. Do not 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 the sides, one to go in the centre of the terrine and one for the top (there’s no need to cover the short sides). Line the mould with the bottom and side pieces, ensuring there are no gaps. Using a pastry brush, lightly soak the sponge with the coffee syrup. 10 Filling the mould with the ganache, sponge and chestnut rum cream can be uniform or random; both look good. Pipe in enough chestnut rum cream to cover the base, then randomly pipe or spoon in 5 or 6 dollops of ganache. Add a few pieces of marron glacé, pipe or spoon in a little more chestnut rum cream, so it comes about halfway up the terrine, and level with a palette knife or spatula. 11 Add the middle layer of the sponge and brush with coffee syrup, then repeat the filling process. Save a little filling to coat the outside so you can attach the meringues. Once full, level the top with a spatula and cover with the remaining piece of sponge. Place in the fridge.

Recipe taken from 80 Cakes from Around the World by Claire Clark, published by Absolute Press, (hardback, £20). Photgraphy © Jean Cazals.

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C A K E H E AV E N

Jewelled chocolate torte SERVES 6

sunflower or olive oil, for greasing 200g (7oz) dark chocolate (70%) 150g (5½oz) unsalted butter, at room temperature 150g (5½oz) caster sugar 4 free-range eggs 2 tbsp plain flour 1 level tsp ground cinnamon 35g (1½oz) ground almonds 1 pomegranate crème fraîche, to serve 1 Preheat your oven to 180°C/Gas Mark 4. Brush the bottom and sides of a 20cm (8in) loose-bottomed cake tin with oil. Line the base with baking paper.

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2 Break up the chocolate and put it in a heatproof bowl. Half-fill a pan with boiling water, then pop the bowl in the pan so it sits on top, but the water doesn’t touch the bottom of the bowl. Gently heat for 2-3 minutes until the chocolate melts. 3 In a bowl, beat the butter and sugar together with an electric beater or a wooden spoon for 2-3 minutes until pale and fluffy. Beat the eggs in a separate bowl. A little at a time, add the eggs into the butter and beat well. If the mix looks like it’ll curdle, add a spoonful of the flour. 4 Sieve the flour into the mix with the ground cinnamon. Add the melted chocolate and ground almonds. Use a flexible spatula to lift and fold the cake mixture together. 5 Scrape the cake mixture into the tin.

Bake for 25-30 minutes until it’s just set with a little wobble in the middle and has formed a crust. Leave the cake to cool in the tin. Pop it in the freezer overnight (this helps make the texture fudgy). Or, freeze for up to 1 month if you really want to get ahead. 6 Defrost the cake for a few hours before serving. Slather the crème fraîche over the top of the cake. Quarter the pomegranate. Scoop out the seeds, scatter over the cake and serve.

Recipe taken from How to Eat Brilliantly Every Day by Abel & Cole, published by Ebury Press (£16.99). Photography by Gary Congress.

DECEMBER / JANUARY baking heaven

31

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)

Shimmering star cake MAKES 1

For the cake 25cm (10in) round cake 15cm (6in) round cake Cake Décor Milk Choco Writer Cake Décor White Choco Writer Café Décor Gold Glitter Spray Cake Décor Silver Glitter Spray 400g (14oz) softened butter 800g (1lb 7oz) icing sugar 250g (9oz) white ready-to-roll icing Equipment lollipop or cake pop sticks mixing bowl acetate turntable palette knife measuring jug or bowl

32 baking heaven DECEMBER / JANUARY

For the cake 1 Mix the icing sugar with the softened butter in a mixing bowl and beat until smooth. 2 Place the 25cm (10in) cake on a turntable and spread one thin, even layer of buttercream on the sides and top – this will be the crumb coat. Once covered, place the cake in the fridge and leave to set for 30 minutes. 3 While this is setting, roll out the white ready to roll icing and cover the 15cm (6in) cake, making sure to smooth and trim the edges as necessary. Set this cake aside to work on the bottom layer. 4 Remove the 25cm (10in) cake from the fridge and add a second layer of buttercream, making this layer thicker. This will form the base for your glitter so make sure you finish this in a way that you like – we wanted ours to be a little

Assembling the cake 1 While the chocolate stars are setting, use a palette knife to help carefully remove the frosted 25cm (10in) cake from the turntable and gently place it on the plate or cake board you intend to use to present the cake. 2 If any of the glitter at the bottom moves during placement, spray your palette knife with some Cake Décor Silver Glitter Spray and use this to smooth down and add extra glitter if necessary. 3 Place your 15cm (6in) cake gently on top. 4 Mist the entire two tier cake with Cake Décor Silver Glitter Spray, if you like. 5 Once your chocolate stars have set, carefully peel them from the acetate. 6 Gently push the cake pop sticks into the cake, arranging them in various heights to create a random, scattered effect.

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C A K E H E AV E N

Blueberry blues SERVES 30

975g (2lb) blueberries 100g (3½oz) caster sugar 2 tsp arrowroot powder 50g (2oz) digestive biscuits, crushed 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 1 Preheat the oven to 180ºC/Gas 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 break. Mix the arrowroot powder with 1 tbsp water and add to the pan. Simmer for around 5-10 minutes until thickened and syrupy. 7 Remove from the heat and allow to cool (it will thicken further on standing). Stir occasionally to prevent a skin forming. 8 Stir the digestive biscuits into the melted butter and allow to cool. 9 To make the frosting, beat the icing sugar into the mascarpone in batches, using an electric hand whisk until

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Cook's tip You could replace 300g (10½oz) of the fresh blueberries with frozen blueberries for the saucycompote (reduce the water to 100ml (3½fl oz)).

smooth. Sandwich the cakes together using 400g (14oz) of the frosting – the bottom side of the top cake should be facing up. Place the cake on a serving plate or cake board. Use the remaining frosting to coat the cake in a thick, even layer. Smooth and remove any excess with a palette knife/metal spatula. 10 Break up the cooled biscuits with a wooden spoon, if necessary, then gently press the crumbs around the bottom of the cake to resemble the base of a cheesecake.

11 Chill until ready to serve, then pile the remaining fresh blueberries on the top of the cake and spoon over the cooled saucy-compote.

Recipe taken from Fantasy Cakes by Angela Romeo, published by Ryland Peters & Small (£16.99). Photography by Adrian Lawrence.

DECEMBER / JANUARY baking heaven

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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)

el & salted carearmsundae peanut bu..t.theaven! topping Banana, coffee & chocolate chunk cake SERVES 10-12

3 large free-range eggs 3 very ripe large bananas, peeled, mashed to a fine purée 150g (5½oz) caster sugar

2 tsp vanilla bean paste 1 heaped tsp ground cinnamon 2 x 25ml (1fl oz) shots of espresso, cooled 200g (7oz) plain flour 100g (3½oz) ground almonds 1 tsp baking powder 200ml (7fl oz) olive oil, plus extra for greasing 100g (3½oz) dark chocolate chunks

Spiced rhubarb & almond cake SERVES 8-10

400g (14oz) rhubarb, trimmed and cut into 5mm (¼in) thick slices 225g (8oz) caster sugar, plus 2 tbsp 3 tsp ground cinnamon 3 large free-range eggs 2 tsp vanilla bean paste 2 tsp ground ginger 225g (8oz) self-raising flour 150g (5½oz) salted butter, melted, plus extra for greasing

34 baking heaven DECEMBER / JANUARY

1 Preheat the oven to 180°C/Gas 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 45-55 minutes, or until the sponge is golden on top and a skewer inserted into the centre of the cake comes out clean. 5 Leave to cool in the tin. 6 Spread the peanut butter across the surface of the cooled cake. 7 Drizzle over the salted caramel, then cover with the grated chocolate. Refrigerate for 1 hour. Once chilled, sprinkle over the chopped nuts, if using. 8 To serve, remove the cake from the tin and cut into slices. It’s great with squirty cream on top, too.

150g (5½oz) flaked almonds, 75g (2¾oz) toasted For the filling 300ml (10fl oz) double cream, cold from the fridge seeds from 4 cardamom pods, crushed using a pestle and mortar 1 tsp ground cinnamon 2-3 tbsp icing sugar 1 tsp vanilla bean paste 175g (6oz) smooth blackberry jam 1 Preheat the oven to 160°C/Gas Mark 2. Grease a 24cm (9½in) springform cake tin and line it with baking paper.

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h t i w d e l l i f They're mary & orange cream! rose

C A K E H E AV E N

Blackberry & 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 1 Preheat the oven to 180°C/Gas 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. 3 Fold in the apple and blackberries – don’t worry if you mash them slightly. 4 Divide the mixture between the muffin cases and bake for 40 minutes, or until the muffins are deep golden brown and a skewer inserted into the centres of the cakes comes out clean.

5 When cooked, remove them from the tin and leave to cool. 6 To make the cream, blitz the rosemary leaves with the sugar in a spice grinder until the mixture turns into a fine dust. Transfer the mixture to a large bowl and add the cream and orange zest.

7 Beat using an electric hand whisk until soft peaks form and it just holds its shape. 8 When the cakes are cool, remove them from the paper cases and slice them in half horizontally. Spread the cream over the lower half of each cake, then sandwich together with the top halves and serve.

2 Put the rhubarb slices into a mixing bowl with the 2 tbsp caster sugar and 1 tsp of the cinnamon and mix well, then set aside. 3 Put the eggs, remaining caster sugar, vanilla paste, remaining cinnamon and ginger into a large mixing bowl and beat together to mix thoroughly. Add the flour and melted butter and mix well, then mix in the rhubarb pieces, followed by the toasted flaked almonds. Give everything a thoroughly good mix to ensure the ingredients are evenly combined. 4 Pour the mixture into the prepared cake tin and use a spatula to smooth out

the surface. Scatter the raw flaked almonds liberally over the top. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin. Remove the cooled cake from the tin and cut it in half horizontally to make 2 sandwich layers. Use the layer covered in almonds as the top cake layer. 5 To make the cream filling, put the double cream into a mixing bowl with the cardamom, cinnamon, icing sugar and vanilla paste and beat using an electric hand whisk until soft peaks form and it just holds its shape. If you have time, refrigerate the cream to chill it before

using. Spread the cream over the lower half of the cake. Stir the jam to loosen and spoon it over the cream, then sandwich with the top cake layer.

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Recipes on pages 34-35 are taken from Feasts by Sabrina Ghayour, published by Mitchell Beazley (£20). www. octopusbooks.co.uk Photography by Kris Kirkham.

DECEMBER / JANUARY baking heaven

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Mum’s apple custard cake SERVES 12-14

For the custard 350ml (12fl oz) milk 4 free-range eggs 150g (5½oz) caster sugar 1½ tsp vanilla extract or essence 2 tbsp cornflour For the cake 250g (9oz) unsalted butter, softened 335g (11¾oz) caster sugar 1½ tsp vanilla extract or essence ½ tsp salt 1 tsp finely grated lemon zest 6 free-range eggs 125ml (4fl oz) sour cream 335g (11¾oz) plain flour, sifted 3½ tsp baking powder, sifted 3 pink lady or granny smith apples, peeled, cored & cut into 3mm (1/8in) slices 1 tsp ground cinnamon To serve crème chantilly or crème fraîche 1 To make the custard, microwave the milk in a heatproof bowl for 2 minutes on the highest setting. Meanwhile, whisk the eggs, sugar and vanilla in a medium mixing bowl until pale and

thick. Add the cornflour, and whisk until smooth. Pour this into the hot milk, and whisk to combine. Buzz in the microwave for 2 minutes on the highest setting. Whisk until smooth, and microwave in 1-minute bursts until you have a thick paste. Press some clingfilm directly on the surface of the custard, to prevent a skin from forming, and set aside. 2 Preheat the oven to 190°C/Gas Mark 5. Grease the ring of a 22-24cm (8½-9½in) springform tin, then turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure. 3 To make the cake batter, combine the butter, sugar, vanilla, salt and lemon zest in a medium mixing bowl, and beat with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well between each addition. Whisk in the sour cream by hand, then fold through the flour and baking powder in two or three batches. 4 Spread half the cake batter over the bottom of the prepared tin, add a middle layer of the custard and then the remaining batter. 5 Arrange the apple slices in concentric circles over the top, sprinkle with the cinnamon and bake for 40 minutes, or until an inserted skewer comes out clean. Slide a knife around the edge of the tin, before releasing the ring and carefully sliding the cake onto a wire rack. Cool completely,

before cutting and serving with your choice of dolloping cream.

Silken pear cake

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SERVES 10-12

fo r u p t

36 baking heaven DECEMBER / JANUARY

o t wo we e k

e h t s in

3 free-range eggs 130g (4½oz) caster sugar 1 tsp vanilla extract or essence 35g (1¼oz) plain flour, sifted 30g (1oz) cornflour, sifted 1 tsp baking powder, sifted a pinch of salt 90g (3¼oz) unsalted butter, melted 3 ripe pears, peeled, cored & cut into 2cm (¾in) dice For the yoghurt mascarpone 250g (9oz) mascarpone cheese 250g (9oz) Greek-style yoghurt 50g (1¾oz) icing sugar 1-2 tsp vanilla bean paste or extract

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C A K E H E AV E N

1 Preheat the oven to 190°C/Gas Mark 5. Grease the ring of a 24cm (9½in) springform tin, then turn the base upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure. 2 Combine the eggs, sugar and vanilla in a mixing bowl, and whisk with an electric mixer on high speed until the mixture is triple its original volume. Using a whisk, gently fold in the flour, cornflour, baking powder and salt until smooth. Add the melted butter, and fold with the whisk until combined. Tilt the bowl to make sure you are reaching right to the bottom, where remnants of melted butter might be sitting. 3 Pour the mixture into the prepared tin, then drop the chunks of diced pear evenly over the surface. Don’t worry if there are a few pieces peeking through the top of the batter. 4 Bake for about 45 minutes, or until an inserted skewer comes out clean. The cake will balloon up when cooking, then collapse a bit after cooling, so don’t worry when this happens. Cool completely in the tin, before sliding a paring knife around the edge of the cake to release the ring. Carefully slide the cake onto a serving plate, leaving it on the baking paper because the texture is very delicate. 5 Combine all the ingredients for the yoghurt mascarpone in a medium mixing bowl, and whisk until smooth, then serve. This will keep perfectly for up to 2 weeks in the fridge, seeing as both the cheese and the yoghurt are cultured forms of dairy.

The recipes on pages 36-37 are taken from Poh Bakes 100 Greats by Poh Ling Yeow, published by Murdoch Books (£18.99). Photography by Alan Benson.

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Bienenstich – Bee Sting Cake SERVES ABOUT 10

For the brioche 260g (9¼oz) plain flour, plus extra, for dusting 1 tsp dried yeast 2 tbsp caster sugar 25g (1oz) unsalted butter, softened 130ml (4½fl oz) tepid milk 1 large free-range egg ½ tsp salt For the topping 50g (2¼oz) unsalted butter 55g (2oz) caster sugar 1 tbsp milk 1 tbsp honey ¼ tsp salt 80g (2¾oz) flaked almonds To finish chilled crème pâtissière 50ml (1¾fl oz) whipping cream 1 To make the brioche, combine the flour, yeast, sugar, butter, milk and egg in the bowl of an electric stand mixer fitted with a dough hook attachment. Hook on the lowest setting for 2 minutes, then add the salt and mix for a further 5 minutes until the dough is sticky, smooth and glossy. Leave the dough in the bowl, and press clingfilm directly on its surface, making sure any gaps around the side are sealed. Refrigerate overnight. 2 The next day, grease the ring of a 22cm (8½in) springform tin with butter, then cut strips of baking paper to line the side. Turn the base of the tin upside down, so it no longer has a lip. Place a piece of baking paper over it, then clamp the ring around it to secure. 3 Scrape the dough out of the mixing bowl into the prepared tin. 4 Sprinkle some flour over the top to stop your fingers from sticking, and press it evenly to cover the bottom of the tin. Cover with clingfilm, then a clean tea towel, and allow to rise in a draught-free spot in the house – and a warm one if possible – for about 1 hour, or until the dough has doubled in volume. 5 Preheat the oven to 200°C/Gas Mark 6. 6 To make the topping, combine the

butter, caster sugar, milk, honey and salt in a small saucepan. Cook over a medium heat until everything has melted and combined. Stir in the almonds, then set aside to cool. 7 Spread the topping carefully and evenly over the surface of the risen dough, then bake for about 30 minutes, or until an inserted skewer comes out clean. Cool the brioche completely, before removing from the tin. 8 To finish, place the chilled crème pâtissière in a medium mixing bowl and whisk with an electric mixer on high speed for about 10 seconds, to loosen the mixture. Add the cream and whisk until combined. 9 Use a serrated knife to slice the cake in half horizontally, then slice the top half into 12 segments. Otherwise the almonds will shred the brioche on the way down and all the custard will ooze out. 10 Spread the custard on the bottom half, replace the individual top slices, cut all the way through the bottom half and serve. This is best eaten on the day it is baked.

DECEMBER / JANUARY baking heaven

37

By L’Maya (www.lmayaworld.com)

Three milk cake SERVES 8-10

5 free-range eggs, separated 230g (8oz) white sugar 230g (8oz) self-raising flour 2 tsp L’Maya Vanilla Blend

397g (14oz) tin of sweetened condensed milk 410g (14oz) tin of evaporated milk 230g (8oz) milk For the topping 235ml (8fl oz) double cream 2 tbsp caster sugar ¼ tsp L’Maya vanilla extract ¼ tsp L’Maya vanilla powder small pinch of L’Maya vanilla kosher sea salt caramel or melted chocolate, to decorate 1 Preheat the oven to 180ºC/Gas Mark 4. Grease and flour a 20x30cm (8x12in) cake tin. 2 To make the cake, beat the egg whites in a large mixing bowl, then add the sugar slowly, beating constantly.

1¼ tsp baking powder ¼ tsp fine sea salt 40g (1½oz) extra virgin olive oil 80g (2¾oz) granulated sugar 40g (1½oz) dark brown sugar 1 tbsp molasses ½ tsp ground allspice ½ tsp ground cinnamon 1½ tsp espresso or strong coffee, cooled ½ tsp vanilla extract 1 large free-range egg 200g (7oz) ripe bananas, peeled and well-smashed 120g (4oz) semisweet chocolate chips

Olanda Banana Chocolate-chip Cake MAKES 1

80g (3oz) unsalted butter 160g (6oz) plain flour

38 baking heaven DECEMBER / JANUARY

1 Using a bit of the butter, grease a 20cm (8in) round metal cake pan and 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 bowl with an electric mixer on a low speed, beat the butter, olive oil, white and brown sugars, molasses, spices, coffee and vanilla until well combined. The secret to this cake is to stop creaming before the sugar is dissolved.

Add the egg yolks one by one, beating well after each addition. Stir in the 1 tsp of L’Maya vanilla blend. Sift the flour, then stir it into the egg mixture. Pour the mix into the prepared tin. 3 Bake the cake for 20 minutes or until done, then allow to cool. 4 Blend the sweetened condensed milk, evaporated milk, milk and the tsp of L’Maya vanilla extract together to make a syrup, then pour this over the cooled cake. 5 For the topping, beat the double cream with the vanilla extract, vanilla powder and salt until it forms soft peaks. 6 Spoon the whipped cream over the cake, then decorate with caramel or melted chocolate. Store the cake in the fridge.

3 Crack the egg into the sugar and butter mixture and beat with a spoon so that the mixture becomes light and fluffy. 4 Add the dry ingredients to the batter and mix with a flexible spatula until there are still streaks of flour in the mix. Gently fold in the chocolate chips and bananas and stop as soon as everything is combined. 5 Pour the mixture into the prepared pan. Bake for about 25 minutes, until the top is a deep golden brown, the centre springs back to the touch and the sides just begin to pull away from the sides of the pan. Once it’s cooled a bit, run a knife along the edge and turn out onto a plate. 6 Serve warm or store tightly covered for a day.

Recipes taken from The Sullivan Street Bakery by Jim Lahey, with Maya Joseph, published by W.W. Norton & Company Ltd (£25). Photography by Squire Fox. 

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Unicorn dreamer SERVES 24

For the vanilla sponge 500g (1lb 1oz) self-raising flour plus 1 tsp bicarbonate of soda, sifted 500g (1lb 1oz) caster sugar 240g (8½oz) butter, melted and cooled, plus extra for greasing 300ml (10fl oz) buttermilk 4 free-range eggs 1 tsp vanilla extract For the buttercream 300g (10½oz) butter, softened and cubed 200g (7oz) vegetable fat such as Trex, at room temperature 2 tsp vanilla extract 1kg (2lb 2oz) icing sugar, sifted violet, pink, orange, yellow and green gel or paste food colouring 200g (7oz) white chocolate iridescent lustre dust For the meringue kisses 3 large free-range egg whites 225g (8oz) caster sugar violet, pink, orange, yellow and green gel or paste food colouring For the unicorn bark 100g (3½oz) white chocolate 100g (3½oz) blue Candy Melts 100g (3½oz) pink Candy Melts 1 tsp iridescent sugar pearls 2 tbsp small chocolate beans For the unicorn horn 1 waffle ice cream cone 100g (3½oz) white chocolate large disposable piping bag 3 baking sheets lined with baking parchment

40 baking heaven DECEMBER / JANUARY

1 Preheat the oven to 180ºC/Gas Mark 4. 2 Place all the cake ingredients in a large bowl and beat with an electric hand whisk until combined and smooth. Transfer to 3 greased and lined 18cm (7in) cake pans and bake for 35-40 minutes until an inserted cocktail stick comes out clean, then cool. 3 Using an electric hand whisk, beat the butter until light and creamy. Add the vegetable fat, vanilla and 2 tbsp water. Gradually whisk in the icing sugar in batches, until smooth and spreadable. Add another 1 tbsp water, if needed. 4 To make the kisses, preheat the oven to 110ºC/Gas Mark ¼. Whisk the egg whites to soft peaks, add the sugar and whisk for 5-8 minutes until stiff. Turn the piping bag inside-out over a bottle. Paint stripes of various food colourings down the sides of the bag. Fill the bag with the meringue, ensuring there’s enough room to twist the top. Snip a 2.5cm (1in) hole at the tip and pipe small blobs onto two of the lined baking sheets. Bake for 40-45 minutes until crisp. Allow to cool on a wire rack. 5 To make the bark, melt the white chocolate and the Candy Melts each in a heatproof bowl set over a pan of simmering water (or microwave on high in 30-second bursts, stirring in between). Working quickly, spoon the white chocolate onto a lined baking sheet, then drop over spoonfuls of the blue Candy Melts and spoonfuls of the pink Candy Melts until you get a rectangle. Use a cocktail stick to swirl the colours. Scatter over the cake sprinkles and chill until set. Break into shards and chill until needed.

6 To make the unicorn horn, line a small plate with baking parchment. Melt the white chocolate as before. Hold the waffle cone over the bowl, spoon over the melted chocolate and turn to coat. Stand on the lined plate. Chill until set. 7 If necessary, trim the tops of the cakes to make level. Sandwich together using 300g (10½oz) of the buttercream – the bottom side of the top cake should be facing up. Place the cake on a serving plate. Crumb-coat (see tip on page 43) the cake using 400g (14 oz) of the buttercream. Chill for 15 minutes. 8 Place 200g (7oz) of the buttercream into a bowl and colour it violet. Divide the remaining buttercream between four bowls. Colour one pink, one orange, one yellow, one green. Spread the pink buttercream around the base, coming 2.5cm (1in) up the sides. Spread an orange row above it, followed by a yellow row, green row and violet row. Smooth and remove the excess buttercream with a palette knife/metal spatula. 9 Meanwhile, melt the white chocolate as before. Pour the chocolate around the top of the cake, next to the edge, allowing it to trickle down the sides, then work in a spiral motion moving inwards to completely cover the top of the cake. Sweep across the top with a long palette knife/metal spatula. 10 Working quickly, push the unicorn horn, bark and meringue kisses into the cake. Allow to set, then brush the white chocolate drips and the toppings with the iridescent lustre.

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FA N TASY C A K ES

e h t r o f e k A ca mate unicorn fan! ulti

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DECEMBER / JANUARY baking heaven

41

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.

42 baking heaven DECEMBER / JANUARY

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FA N TASY C A K ES

Pink fizz cake SERVES 24

strawberry extract or flavouring (check the brand as to how much you need – there is approx. 1.65kg (3lb 10oz) of sponge mix) For the vanilla sponge 500g (1lb 1oz) self-raising flour plus 1 tsp bicarbonate of soda, sifted 500g (1lb 1oz) caster sugar 240g (8½oz) butter, melted and cooled, plus extra for greasing 300ml (10fl oz) buttermilk 4 free-range eggs 1 tsp pure vanilla extract For the buttercream 250g (9oz) unsalted butter 150g (5oz) vegetable fat such as Trex, at room temperature 800g (1lb 7oz) icing sugar, sifted 2-3 tbsp water pink paste or gel food colouring For the pink fizz jellies 6 gelatine leaves 1 bottle prosecco (750ml (1½pt)) 4 tbsp caster sugar For the rhubarb ribbon 300g (10½oz) rhubarb For the pink fizz bark 200g (7oz) white chocolate, broken into pieces 340g (12oz) pink Candy Melts 1 tsp popping candy 1 tbsp pink shimmer crunch 2 tsp pink sugar crystals You will need 8 x 100ml (3½fl oz) plastic disposable champagne flutes with removable bases 2 x 20cm (8in) cake tins, greased and lined 4 baking sheets lined with baking parchment 1 For the pink fizz jellies, place the gelatine in cold water to soak. 2 Heat 250ml (9fl oz) of the prosecco with the sugar until almost boiling. Squeeze the excess water from the gelatine, add to the pan and stir until dissolved. 3 Return to a very gentle heat if it needs assistance in melting fully. Top up with the remaining prosecco. Divide between the disposable champagne flutes, then

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transfer to the fridge for 4 hours to set, leaning a couple at a slight angle. 4 You will only need three jellies for the cake, the rest can be served alongside. 5 Preheat the oven to 180ºC/Gas Mark 4. Stir the strawberry extract through the sponge mix and colour it a mid-pink shade. Divide between the cake tins. Bake for 45-50 minutes until an inserted cocktail stick comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack. 6 For the rhubarb ribbon, reduce the oven to 110ºC/Gas Mark ¼. Using a vegetable peeler, peel off the pink outer layer of the rhubarb. Place in swirly patterns on a lined baking sheet and twist around the handles of wooden spoons, if liked. Bake for 20-30 minutes until dried out. Set aside to cool. 7 For the bark, melt the white chocolate and the pink Candy Melts in two separate heatproof bowls set over pans of simmering water (or microwave each on high in 30 second bursts, stirring in between). 8 Place the three remaining lined baking sheets in a ‘landscape’ position in front of you. The aim is to get three 12x28cm (5x11in) rectangles of chocolate made up of the two colours. Spoon one-third of the melted pink Candy Melts onto

one baking sheet, spread out to a thin strip, 6x28cm (2½x11in). 9 Spoon one-third of the white chocolate above it so the colours touch, then smooth out to complete the 12x28cm (5x11in) rectangle. Swirl the colours where they meet with a cocktail stick. Scatter over the popping candy, shimmer crunch and sugar crystals. Repeat twice more with the remaining chocolate and baking sheets. Freeze for 20 minutes, then gently roll up the baking parchment, allowing the bark to snap into shards. Chill until needed. 10 Colour the buttercream a mid-pink shade. If necessary, trim the tops of the cakes to make level. Sandwich together using 250g (9oz) of the buttercream – the bottom side of the top cake should be facing up. Place on a plate. 11 Crumb-coat the cake using 450g (1lb) of the buttercream. Place in the fridge for 15 minutes, then use the remaining buttercream to coat the cake in a second layer. Smooth with a palette knife/metal spatula. 12 Gently press the bark into the sides of the cake to cover. Remove the bases from the ‘angled’ filled champagne flutes and use to decorate the top with one more flute and the rhubarb ribbons. Serve with the remaining jellies.

HOW TO... CRUMB-COAT A CAKE 1 First, a spoonful of icing spread onto the middle of your cake board will stop your cake from moving around. 2 When crumb-coating it’s best to apply the buttercream little and often, this will help to give an even distribution and prevent dragging crumbs around the cake. Use the tip of a dinner knife to apply icing to the sides and top of your stacked cake, slightly spreading a little more buttercream into any gaps or recesses, if necessary. 3 Smooth the top with a palette knife/ metal spatula. At this stage, the sides do not need to be completely smooth. 4 When the cake is covered, take the palette knife/ metal spatula or a cake

scraper and hold vertically at a 45º angle against the cake. Sweep around the cake with a little pressure to remove the excess icing. Scrape this icing into a separate bowl (as it may have crumbs in) and continue to remove the excess buttercream. If there are any gaps or holes, fill with a little buttercream and smooth again with the palette knife/ metal spatula or cake scraper. 5 After finishing the sides, you will have little peaks at the top edge of your cake, use the palette knife/ metal spatula, held horizontally, to draw these peaks into the centre of the cake, using gentle but sturdy sweeping motions. Chill the cake for 15 minutes before continuing the recipe.

DECEMBER / JANUARY baking heaven

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For the strawberries & cream cookie cups, go to page 51

Blueberry and polenta cupcakes MAKES 14

110g (4oz) unsalted butter, at room temperature 110g (4oz) demerara sugar 120g (4¼oz) soft light brown sugar

2 large free-range eggs 160g (5½oz) plain flour, sifted 140g (5oz) fine-ground polenta ½ tsp bicarbonate of soda ½ tsp baking powder ½ tsp salt 125ml (4½fl oz) buttermilk 130g (4½oz) blueberries, fresh or frozen, at room temperature icing sugar, for dusting (optional) 1 Preheat the oven to 180°C/Gas Mark 4 and line one or two 12-hole muffin trays with 14 appropriate sized cupcake cases. 2 In a large mixing bowl cream the butter and sugars until pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition. 3 Combine the plain flour, polenta, bicarbonate of soda, baking powder and

Cranberry and orange cupcakes MAKES 12 OR 36 MINI

2 large free-range eggs 200g (7oz) caster sugar 100g (3½oz) corn oil 135ml (4¾fl oz) sour cream 1 tsp good-quality vanilla extract grated zest of 1 orange (about 1 tsp) 228g (8oz) plain flour ½ tsp baking powder

¼ tsp bicarbonate of soda ¼ tsp salt 1 tsp ground cinnamon 140g (5oz) fresh or frozen cranberries, finely chopped For the orange cream cheese 175g (6oz) cream cheese 450g (1lb) icing sugar, sifted 125g (4½oz) unsalted butter, at room temperature grated zest of 1 orange whole fresh or dried cranberries 1 Preheat the oven to 150°C/Gas Mark 2 and line a 12-hole muffin tray or three 12-hole mini muffin trays with the appropriate sized cupcake cases. 2 In a large mixing bowl, beat the eggs and sugar together until light and fluffy, which should take 3-5 minutes using an electric hand mixer. Slowly pour in the oil, a little at a time, beating well after each addition. Repeat the process with the sour cream and vanilla extract, making sure everything is well combined, then incorporate the orange zest at the end. 3 Sift the dry ingredients together in a

46 baking heaven DECEMBER / JANUARY

salt in a separate bowl. Add one-third of the flour mix to the creamed mixture and beat until just combined. Add half of the buttermilk and mix until just combined. Repeat these steps until all the flour mix and buttermilk have been added. Gently fold in the blueberries. 4 Carefully spoon the mixture into the cupcake cases, filling them about twothirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes – it should come out clean. 5 Remove from the oven and leave the cakes in their tins for about 10 minutes. These are delicious served still warm, maybe with some butter and a few fresh blueberries. You could dust the tops of the cupcakes with a little icing sugar before serving.

bowl, then add to the batter and beat well. Finally, fold in the cranberries gently. Carefully spoon the mixture into the cupcake cases, filling them about two-thirds full. Bake in the oven for about 25 minutes (or 15 minutes for the mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer into the centre of one of the cakes – it should come out clean. 4 Allow to cool in their tins for 10 minutes or so before turning out onto a wire rack to cool. 5 Place the cream cheese ingredients in a mixing bowl and beat well with an electric hand mixer until thoroughly combined. Once the cupcakes are completely cool, top with the icing and decorate with the cranberries. Recipes on pages 46-47 are taken from Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas, published by Kyle Books (£14.99). Photography by Yuki Sugiura.

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Chocolate liqueur cupcakes MAKES 16 OR 48 MINI

115g (4oz) good-quality dark chocolate (70% cocoa solids) 85g (3oz) unsalted butter, at room temperature 175g (6oz) soft brown sugar 2 large free-range eggs, separated 185g (6½oz) plain flour, sifted ¾ tsp baking powder ¾ tsp bicarbonate of soda a pinch of salt 90ml (3fl oz) semi-skimmed milk, at room temperature, mixed with 2 tbsp framboise (raspberry liqueur) 1 tsp good-quality vanilla extract To decorate 175g (6oz) good quality dark chocolate (70% cocoa solids) 225g (8oz) unsalted butter, at room temperature 1 tbsp semi-skimmed milk, at room temperature 1 tsp good-quality vanilla extract 250g (9oz) icing sugar, sifted 16 champagne truffles 1 Preheat the oven to 190°C/Gas Mark 5 and line a couple of 12-hole muffin trays or four 12-hole mini muffin trays with the appropriate sized cupcake cases. 2 Break the chocolate into pieces and melt in a plastic bowl or jug in a microwave on a medium heat for 30 seconds, stir, then microwave again for a further 30 seconds – but be very careful not to burn the chocolate. Alternatively, put the pieces in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until it has completely melted and is quite smooth. Leave to cool slightly. 3 In a large bowl, cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. In a separate bowl and with clean beaters, beat the egg yolks for several minutes. 4 Slowly add the egg yolks to the creamed mixture and beat well. Next,

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add the melted chocolate to the mixture and beat well. 5 Combine the flour, baking powder, bicarbonate of soda and salt in a separate bowl. 6 Put the milk in a jug and add the vanilla extract to it. Add one-third of the flour to the chocolate mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added. In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the egg whites into the batter, using a metal spoon. Do not beat or you will take all the air out of the mixture. Carefully spoon the mixture into the cupcake cases, filling them about two-thirds full. 7 This is a fairly liquid batter, so take care when spooning out as it can end up being very messy! Alternatively, pour the batter into the cases from a jug to make it easier. Bake in the oven for 20-25 minutes (regular) or 15 minutes (mini). To check they are cooked, insert a skewer into the centre of one of the cakes – it should come out clean. 8 Remove from the oven and leave the cakes in their tins for about 10 minutes, before carefully placing on a wire rack to cool. 9 To make the chocolate buttercream, melt the chocolate in a bowl or plastic jug in the microwave until smooth and of a thick pouring consistency. A general guide would be to heat at 30-second intervals on medium, stirring in between, to avoid burning the chocolate. 10 Alternatively melt the chocolate in a heatproof glass bowl over a saucepan of barely simmering water. Stir occasionally until it has completely melted and is quite smooth. Leave to cool slightly. 11 In a large mixing bowl, beat the butter, milk, vanilla and icing sugar until smooth – this can take several minutes with an electric hand mixer. Add the melted chocolate and beat again until thick and creamy. If it looks too runny to use when trying to ice cupcakes or cakes, simply keep beating – this will thicken the icing and improve its consistency. 12 These cupcakes can be stored at room temperature for 3 days in an

ING TIP BAK

SWITCH IT UP A N Y VA RIE T Y OF T RUF F L E W OUL D W OR K EQ UA L LY W E L L

airtight container before icing. They are very moist, so they keep very well if stored correctly. When the cupcakes are completely cool, ice them with the chocolate buttercream icing, then place a champagne truffle in the centre of each one. Press down gently so that the truffle does not roll off.

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Fondant cupcakes MAKES 18

For the cupcakes 200g (7oz) golden caster sugar 200g (7oz) unsalted butter, very soft finely grated zest and juice of 1 lemon 1-2 tbsp tepid water 4 medium free-range eggs, beaten 200g (7oz) self-raising flour For the icing 600g (1lb 5oz) fondant icing sugar, sifted 2 tbsp lemon juice crystallised flowers, to decorate 1 Preheat the oven to 200°C/Gas Mark 6. Line two 12-hole muffin tins with 18 paper cases. 2 Put the cupcake ingredients into a large bowl and beat with an electric whisk for 2 minutes until fluffy and paler in colour. 3 Divide the mixture equally between the paper cases and bake in the oven for 12-15 minutes until golden. Remove

from the oven and transfer to a wire rack to cool. The cakes should have fairly flat tops that rise to just below the top of the cake case, but trim if necessary before pouring in the icing. 4 To make the icing, put the icing sugar in a large bowl. Gradually beat in the lemon juice and the water, as necessary, until you have a soft but spreadable consistency that holds its shape. 5 When the cakes are completely cold, flood the icing on top of the cakes up to the edges of the paper cases. Leave to set without moving. When almost set and still slightly wet, decorate with a selection of crystallised flowers (see below). Make your own crystallised flowers You can crystallise a variety of flowers and herbs as long as they are edible. Rose buds and petals, violets, primroses, lavender, mint, rosemary and sweet geranium leaves work well, just make sure they are unsprayed. To make crystallised flowers, lightly beat one large egg white until lightly frothy. Using a small paintbrush, coat the petals or bud with a little of the egg white. Allow to dry for a few seconds, then sprinkle with caster

sugar – this is important because the sugar will become wet and sticky if sprinkled on too quickly. Set on baking parchment to dry – ideally in an airing cupboard or somewhere warm. The flowers will keep in an airtight container for up to a week in a cool, dry place.

Mocha muffins MAKES 24

200g (7oz) caster sugar 350g (12oz) self-raising flour 50g (1¾oz) cocoa powder 2 tsp instant coffee dissolved in 1 tbsp boiling water 250ml (8½fl oz) milk 120ml (4fl oz) sunflower oil 2 medium free-range eggs, beaten For the icing 500g (1lb 2oz) icing sugar, sifted 2-3 tbsp hot water a few drops of coffee essence chocolate coffee beans, to decorate (optional) 1 Preheat the oven to 200°C/Gas Mark 6, and line two 12-hole mini muffin trays with paper cases. 2 Sift the dry ingredients into a large bowl and make a well in the centre. In

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another bowl, add the milk and oil to the eggs and pour into the well. Quickly mix together and divide between the cases. 3 Bake in the oven for 15 minutes, then remove from the oven and cool on a wire rack. 4 Mix together the icing sugar with the hot water and the coffee essence to make a spreadable icing. Decorate the muffins and top with a bean, if using. These muffins keep for 2-3 days in an airtight container or sealed packet.

The recipes on page 48 are taken from Handmade Gifts From the Kitchen by Alison Walker, published by Jacqui Small, an imprint of The Quarto Group (£14.99).

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Lamington cupcakes MAKES 12

12 pre-baked vanilla cupcakes, without paper cases 130g (4½oz) shredded coconut 250ml (9fl oz) whipped cream 1 tsp pure icing sugar, sifted For the chocolate glacé icing 375g (13oz) pure icing sugar

30g (1oz) unsweetened cocoa powder 60ml (2fl oz) water, at room temperature 1 tsp vanilla extract 1 Place a wire rack over a baking tray or sheet of baking paper. Cut the top third off each of the cupcakes. 2 Sift the icing sugar and cocoa powder

Lemon meringue cupcakes MAKES 12

For the lemon curd 2 free-range egg yolks 2 tbsp caster sugar 1 lemon, zest finely grated, juice strained (you will need 60ml/2fl oz lemon juice) 65g (2½oz) unsalted butter, diced For the meringue 2 free-range egg whites, at room temperature 110g (3¾oz) caster sugar 1 To make the lemon curd, put the egg yolks, sugar, lemon zest and juice in a medium heatproof bowl and use a balloon whisk to combine. Add the butter and place over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Cook for 4 minutes, stirring constantly with a wooden spoon until thick. Remove from the heat. Strain through a coarse sieve into a bowl, cover the surface with clingfilm and refrigerate for 1 hour or until chilled. 2 Use a small, sharp pointed knife to cut a 3cm (1¼in) hole about 3cm (1¼in)

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together into a large bowl. Use a spatula or wooden spoon to slowly stir in the water until the mixture is smooth and has a heavy coating consistency. Stir in the vanilla. Add a little more water, if desired, to reach a lighter consistency. 3 Put the glacé icing in a medium bowl (you may need to stir in a little water to achieve a dipping consistency). Put the coconut in a small shallow bowl. Use a fork to dip the top and base cupcake pieces into the icing, turning to coat all but the cut surfaces. Place cut side down on the wire rack. Stand for 2-3 minutes or until the icing is almost set. Dip each cupcake piece in the coconut, turning to coat in the icing. Return the cupcakes to the wire rack. Stand for 10-15 minutes or until the icing is completely set.

4 Put the cream and icing sugar in a medium bowl and use electric beaters with a whisk attachment to whisk until firm peaks form. Use a piping bag fitted with a 1cm (½in) plain nozzle to pipe the cream onto the cut side of each cupcake base. Top with the remaining cupcake pieces cut-side down.

deep in the top of each cupcake. Reserve the pieces you have removed and trim to 1cm (½in) deep. Use a piping bag with the tip cut off to pipe the lemon curd into the cupcake holes. Replace the cut-out pieces. 3 Preheat the grill to high. To make the meringue, put the egg whites in a large clean, dry bowl and beat with electric beaters until soft peaks form. Continue beating, gradually adding the sugar, a spoonful at a time, until thick and glossy. Spoon the meringue on top of the cupcakes and use a palette knife to create waves of meringue or pointy spikes. Put six of the cupcakes on a baking tray and place under the grill on the centre rack of the oven for 30 seconds. Turn the tray and grill for another 30 seconds, watching closely, or until the meringue is golden. Repeat with the remaining cupcakes. 4 Set aside until the meringue is cool then serve. TIP Keep the cupcakes in an airtight container in the fridge for up to 2 days. Serve at room temperature.

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ING TIP BAK

FINAL FLOURISH DECOR ATE THEM WITH CRE AM AND SYRUP JUST BEFORE SERVING

Raspberry balsamic cupcakes MAKES 12

225g (8oz) plain flour 1½ tsp baking powder 75g (2¾oz) dark brown sugar 175g (6oz) golden syrup 125g (4½oz) unsalted butter, softened 60ml (2fl oz) milk 3 free-range eggs, at room temperature 1 tsp vanilla extract 250ml (9fl oz) double cream For the raspberry balsamic syrup 200g (7oz) frozen raspberries 275g (9¾oz) caster sugar 1½ tbsp balsamic vinegar 1 Preheat the oven to 170°C/Gas Mark 3. Line a 12-hole muffin tin with paper cases. 2 Sift the flour and baking powder into a large bowl. Add the sugar, golden syrup, butter, milk, eggs and vanilla. Use electric beaters to beat on a low speed until combined. Increase the speed to medium and beat for 2-3 minutes or until well combined, very smooth and

Rocky road cupcakes MAKES 12

200g (7oz) milk chocolate, chopped 100ml (3½fl oz) whipping cream 2 x 65g (2½oz) chocolate-coated Turkish delight bars, cut into 1cm (½in) cubes 100g (3½oz) marshmallows, chopped 40g (1½oz) peanuts, coarsely chopped 12 chocolate cupcakes, baked to your favourite recipe 1 Put the chocolate in a large heatproof bowl. Put the cream in a small saucepan, bring to the boil, remove from the heat and pour over the chocolate. Allow to stand for 30 seconds, then stir gently until the chocolate melts. Set aside until

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the mixture is paler in colour. Divide the mixture evenly among the paper cases, then smooth the tops with the back of a teaspoon. 3 Bake for 20-25 minutes, turning the tin around after 15 minutes, or until golden and a skewer inserted into the centre of a cupcake comes out clean. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. 4 Meanwhile, to make the syrup, put the raspberries in a 23cm (9in) non-stick frying pan over a medium-high heat, then sprinkle over the sugar. Stir gently after 1 minute to combine any sugar yet to dissolve. Drizzle over the vinegar and cook, without stirring, for 4-5 minutes or until syrupy (there should still be some whole raspberries). Remove the pan from the heat and set aside to cool. 5 To decorate, spoon a heaped teaspoonful of the cream onto the centre of each cupcake and use a teaspoon to spread it into a circle on top of the cake. Spoon over the syrup and serve immediately.

cooled to room temperature, then remove 125ml (4fl oz) of the chocolate mixture and set aside. 2 Add the Turkish delight, marshmallows and 2 tbsp of the peanuts to the remaining chocolate mixture and stir to lightly coat. 3 To decorate, spread the reserved chocolate mixture over the tops of the cupcakes, top with the Turkish delight mixture and sprinkle with the remaining peanuts. Refrigerate for 30 minutes or until the topping is set.

The recipes on pages 49-50 are taken from Make Me Cupcakes by Murdoch Books (£8.99).

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Pumpkin cupcakes MAKES 12

225g (8oz) self-raising flour 1 tsp bicarbonate of soda 1 tsp ground ginger 1 tsp ground cinnamon 150ml (5fl oz) sunflower oil 150ml (5fl oz) soured cream 225g (8oz) soft light brown sugar 2 large free-range eggs 125g (4½oz) tinned pumpkin purée 75g (2¾oz) chopped pecans crushed pecan praline, to serve (optional) For the cream cheese frosting 75g (2¾oz) unsalted butter, slightly softened

Strawberries & cream cookie cups MAKES 46-48

For the cookie cups 360g (12½oz) all-purpose flour 1½ tsp baking powder ½ tsp salt 240g (8½oz) unsalted butter, softened to room temperature 85g (3oz) cream cheese, softened to room temperature 100g (3½oz) granulated sugar 1 large free-range egg, at room temperature 2 tsp pure vanilla extract For the strawberry frosting 6g freeze-dried strawberries 240g (9oz) unsalted butter, softened to room temperature 240g (9oz) icing sugar 2 tbsp double cream 1 tsp vanilla extract a pinch of salt, if needed 40g (1½oz) rainbow sprinkles 1 Preheat the oven to 180°C/Gas Mark 4. Lightly grease two 24-hole minimuffin pans or spray with nonstick spray. Set aside. 2 To make the cookie cups, whisk the flour, baking powder and salt together in a medium bowl until combined. Set aside.

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450g (1lb) icing sugar 190g (6¾oz) full fat cream cheese grated zest of 1 orange 1 tsp ground cinnamon 1 Preheat the oven to 200°C/ Gas Mark 6. Line a 12-hole muffin or cupcake tin with paper cases. 2 Sift together the flour, bicarbonate of soda, ginger and cinnamon. In a separate bowl, mix together the oil, soured cream, light brown sugar, eggs and pumpkin purée. Add the wet ingredients to the dry and stir well. Stir in the pecans. 3 Spoon the muffin batter into the prepared cases until two-thirds full. Bake for 15-20 minutes until well

3 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on mediumhigh speed until smooth, about 2 minutes. Add the granulated sugar and beat on a medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract, and beat on a high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. 4 Add the dry ingredients to the wet ingredients and mix on a low speed until combined. The dough will be thick. 5 Roll balls of dough, about 1 tbsp of dough per cookie, and place each ball into its own cup in the muffin pans. Bake for 11-13 minutes, or until lightly browned on the sides. 6 Remove from the oven and allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before frosting. 7 To make the frosting, using a food processor, process the freeze-dried strawberries into a powdery crumb. 8 In a large bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the butter on a medium-high speed until creamy, about 1 minute. Add the icing sugar,

risen and golden brown. 4 Rub the butter into the icing sugar to resemble fine breadcrumbs. Add the chilled cream cheese and beat until smooth. Stir in the orange zest and cinnamon. 5 Leave to cool on a wire rack before topping with the cinnamon frosting. Decorate with the pecan praline, if using.

Recipe taken from Have Your Cake and Eat It by Mich Turner, published by Jacqui Small (£22). Photography by Peter Cassidy.

strawberry powder, cream, and vanilla extract. Beat on low speed for 30 seconds, then switch to a high speed and beat for 2 minutes. Taste and add a pinch of salt if it is too sweet. 9 Frost each cooled cookie cup using a piping bag fitted with the nozzle of your choice. Decorate with sprinkles. 10 The frosted cookie cups will stay fresh in an airtight container in the refrigerator for up to 1 week.

Recipe taken from Sally’s Cookie Addiction by Sally McKenney, published by Race Point Publishing, an imprint of The Quarto Group. Photography by Sally McKenney.

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The feature on pages 52-53 is taken from The Grammar of Spice by Caz Hildebrand, published by Thames & Hudson (£16.95). 

baking heaven

ESSENTIAL INGREDIENTS

Allspice

Clove

Pimenta dioica

Syzyium aromaticum

With a warming, fragrant aroma, allspice is a peppery compound of cloves, nutmeg and cinnamon. The aroma and flavour come from eugenol, which is also the principal flavouring component of cloves. In the Middle East, allspice makes a flavouring for pilafs and curries, while in Europe it gives a warming, gentle lift to cakes and desserts, and may be added to a British Christmas pudding in lavish amounts. It is also one of the spices in a traditional British ‘wassail bowl’, a mulled cider originally drunk on Twelfth Night, made by combining cider with brown sugar, lemon and orange juice, and whole spices steeped in a muslin bag. An oil known as pimento berry oil is made from allspice and can be used instead of the ground spice.

With a warm, peppery, camphorous aroma and a fruity, sharp, hot taste, cloves can numb the mouth; for this reason they have been used as a home remedy for mild toothache. They have the same essential oil, eugenol, as cinnamon – and, indeed, a quick squeeze of a single dried bud will produce a little oil. Good in both sweet and savoury dishes, cloves should be used sparingly, since they can be overpowering. Cloves are the Christmas spice. Ground cloves are also used in Christmas pudding and in mincemeat. In Madeira, at Christmas time, carne de vinha d’alhos – ‘meat with wine and garlic’ – is made with pork or chicken braised in white wine with herbs, orange and cloves.

EAT WITH…

Plums, pineapple, blackcurrants, apples, figs, chocolate, ginger, chilli ORIGIN

West Indies and tropical Central America

Cinnamon Cinnamomum verum Obtained from the inner bark of an evergreen laurel tree native to Sri Lanka, cinnamon is subtly sweet and warming, with earthy, clove-like notes. It is an ancient and uniquely versatile spice – found in both sweet and savoury dishes – and a mainstay of many cuisines worldwide. In Europe and North America, cinnamon adds fragrance and a warm hint of spice to breads, pies, cakes, custards and creamy desserts. In North Africa and India it spices up tagines, stews, chutneys and pilafs. It was also one of the original aromatics used to flavour chocolate. Cinnamon buns are a Scandinavian treat – an enriched bread dough rolled up with a mixture of ground cinnamon, sugar and butter, then sliced and baked.

EAT WITH…

Apples, oranges, plums, red wine, chocolate, ginger, cinnamon, cardamom ORIGIN

Maluku Islands, Indonesia

EAT WITH…

Apples, pears, plums, raspberries, apricots, bananas, almonds, chocolate, cream, coffee ORIGIN

Sri Lanka

52 baking heaven DECEMBER / JANUARY

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Pattern illustrations by Here Design. Spice imagery © iStock

SPICE

When we think of Christmas, warm, spicy 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...

ESSENTIAL INGREDIENTS

Spices for fruit Apples – Akudjura, Alligator pepper, Allspice, Caraway, Cardamom, Cinnamon, Clove, Ginger, Grains of paradise, Nutmeg Apricots – Sesame seeds, Tonka beans Banana – Anise, Clove,

Cinnamon, Cardamom, Liquorice Cranberries – Clove, Ginger Dates – Cardamom, Cinnamon, Cubeb, Ginger, Turmeric Figs – Allspice, Vanilla Mangoes – Alligator pepper, Grains of paradise, Ginger, Makrut lime, Tonka bean Oranges – Achiote, Anise,

Cacao nibs, Cardamom, Cloves Peaches – Anise, Clove, Lemon myrtle, Nutmeg

Pears – Anise, Black pepper, Cardamom, Cinnamon, Long pepper, Pink pepper, Saffron, Star anise Pineapple – Allspice, Clove, Ginger Plums – Cinnamon, Clove, Coriander seeds, Ginger, Juniper, Long pepper, Nutmeg, Pink pepper, Star anise

Prunes – Cassia, Cinnamon, Clove, Ginger, Indian bay leaf, Star anise Rhubarb – Anise, Ginger, Tonka beans Strawberries, Blueberries, Blackberries, Raspberries – Alligator pepper, Black pepper, Carob, Grains of paradise, Star anise, Tonka bean, Vanilla

Nutmeg Myristica fragrans

Liquorice Glycyrrhiza species The liquorice flavour – earthy and aniselike, with a bitter, salty aftertaste – is derived from the compound anethole inside, while its sweetness comes from glycyrrhizin – a compound fifty times sweeter than sugar. Some of the compounds in liquorice are contained in similar-tasting, though unrelated, spices and herbs, including anise, star anise, fennel, chervil, cicely and Thai basil. Liquorice is available as a powder, an extract or a dried root. The deep, dark, glossy black liquorice extract is often used in confectionery – mixed with gelatine, sugar, flour and water, then moulded into a variety of shapes, including long, thin cylinders, coin-like rounds and bootlaces. EAT WITH…

Almonds, apples, bananas, pears, peaches, orange, lemon, cloves, ginger, star anise, mint, chocolate ORIGIN

Northern China, Russia, south-eastern Europe

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Glorious nutmeg, so long fought over, is sweeter than its history. Its aroma is reminiscent of pine trees, with a warming richness and a taste that hints at cloves. The flavour comes from myristicin, the volatile oil also present in carrots, parsley and celery, but found in abundance in nutmeg. Slightly sweeter than mace, which is stronger and tarter, nutmeg can be grated into all kinds of sweet and savoury dishes and is also popular in creamy drinks, hot rum, eggnog and mulled wine. Nutmeg elevates the everyday: in the UK it is used in milk puddings and sauces and in potato dishes. EAT WITH…

Apples, plums, lemon, soft cheese, eggs, milk, vanilla TRY

When making ice cream, flavour the cream with nutmeg instead of vanilla, then serve with apple cakes, crumbles and pies ORIGIN

Banda Islands of Indonesia

Vanilla Vanilla planifolia With its heady, rich, mellow taste and hints of sweet perfume and liquorice, vanilla is a spice for sweet foods, of course – especially creams, custards and, famously, ice cream. It is often used to bolster other flavours, such as chocolate, coffee, almond and warm spices like cinnamon and nutmeg. To use in cooking, the pods are usually sliced open lengthwise so the tiny, sticky black seeds can be scraped out with the point of a sharp knife. Once their goodness has been mined, the stripped pods can be buried in a canister of sugar to flavour it, ready for use in baking or to sprinkle over desserts and fruit. EAT WITH…

Apples, melon, peaches, pears, rhubarb, strawberries, blackberries, raspberries, pineapples, apricots, figs, cherries, bananas, oranges, cream, chocolate, coffee, nuts, cloves, anise, cinnamon, nutmeg, rose, saffron, cardamom ORIGIN

Central America

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TIPS & T RICKS

TIPS AND TRICKS

Luiz

from Le Cordon Bleu’s Alumni

With over 120 years of teaching experience, it is no surprise that Le Cordon Bleu has produced many notable alumni over the years including the legendary Great British Bake off judge Mary Berry, and renowned cake decorating queen, Peggy Porschen. Le Cordon Bleu’s alumni graduate with a breadth of knowledge and advanced culinary techniques, taught by the school’s expert teaching chefs, which allows them to progress into a range of exciting careers. So here, a selection of the prestigious school’s pâtisserie alumni will be sharing their favourite tips and tricks from the pastry course, so that you too can become a culinary expert!

Georgia

GEORGIA GREEN, BASIC AND INTERMEDIATE PÂTISSERIE CERTIFICATES, 2013 Georgia is now the successful owner of Georgia’s Cakes, catering for weddings, parties and events in London, with numerous celebrity clients to boast of. “At the end of the day, if you are creating a product for people to buy (and eat!) it has to be of the best quality. I genuinely believe I would not have the skill and knowledge that I do today without having attended Le Cordon Bleu, and therefore would not be as successful.”

GEORGIA GREEN'S 5 TOP-TIPS

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. Soaking syrup is the best way to not only keep the moisture in a sponge cake, but also to enhance the flavour and make your cake even more delicious. When piping onto a baking tray, pipe in alternate spaces so the air in the oven can circulate better and cook more evenly. It’s also easier to count! Clean as you go. It’s not just to impress the chefs overlooking your shoulder, but it makes it a lot easier to work on a cleaner and more organised work surface. Know your oven. Every oven is different so get to know your own one. Some are hotter at the back, and if this is the case, make sure you rotate whatever you are cooking to ensure it cooks evenly. Some are also slightly hotter than the temperature shown, so buy yourself a thermometer to keep track of the temperature.

2

3

4

5

LUIZ HARA, GRAND DIPLÔME®, 2012 Luiz is the author of a popular cookbook, hosts a highly-acclaimed Japanese Supper Club, and blogs as The London Foodie, one of the top 10 food and travel blogs in the UK. “Pâtisserie was one of the most challenging parts of the Grand Diplôme®. It demanded both sound technical skills and excellent time management. I learnt a great deal during those 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.”

LUIZ HARA'S 5 TOP TIPS

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 starting, and don't rush! Planning is key and any mistake can compromise all the work you have put in! 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 scraping bowls, shaping and cutting dough, and taking chopped ingredients to a pot! 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 feel, and can be used for kneading or rolling pastry with much better results. 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 good baker or pastry chef. 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 you really excel at?

2 3 4 5

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

54 baking heaven DECEMBER / JANUARY

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WE LOVE… CITRUS SNOWBALLS

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PB&J THUMBPRINTS

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For the giant funfetti cookie pizza, go to page 60

m e h t e k a m You canany shape or size! in Chocolate gingerbread caramel MAKES 24

For the chocolate gingerbread 10g (3 ∕8oz) gingerbread spice (or mixed spice) 270g (9½oz) plain flour, plus extra for dusting 30g (1oz) Dutch-process cocoa powder 135g (4¾oz) honey 85g (3oz) caster sugar 20g (¾oz) unsalted butter, softened 1 tsp salt ½ tsp bicarbonate of soda 45ml (1½fl oz) boiling water For the caramel filling 100ml (3½fl oz) cream (35% fat) 1 tsp vanilla bean paste 1 tsp sea salt grated zest of 1 orange 130g (4½oz) caster sugar 30g (1oz) liquid glucose 220g (7¾oz) unsalted butter

56 baking heaven DECEMBER / JANUARY

1 Sift the spice, flour and cocoa powder into the bowl of an electric mixer with a paddle attachment. Add the honey, sugar, butter and salt and beat on a medium speed until there are no lumps of butter in the mix. 2 Put the bicarbonate of soda and boiling water in a bowl and mix to combine. (This process will release a lot of the gasses the baking soda creates, so your biscuit will bake more evenly.) Add the baking soda mixture to the ingredients in the mixer bowl and continue mixing until a dough forms. Press the dough into an even, flat square, wrap it in clingfilm and place it in the refrigerator to rest for 20-30 minutes. 3 Preheat the oven to 170°C/Gas Mark 3 and line a baking tray with a nonstick mat or baking paper. Lightly dust a work surface with flour and roll out the dough to a 4mm (3/16in) thickness. Using a 5cm (2in) heart-shaped cutter (or other shape), cut out 24 bases and place them 2cm (¾in) apart on the lined tray. Re-roll the pastry if needed, and cut out an additional 24 hearts. Using

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. 5 Remove the pan from the heat and, while whisking, add the hot vanilla cream to stop the caramel cooking. (Be careful when adding the cream as it will 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 touching the surface (this will help to prevent getting a skin on the caramel). Leave the caramel in its original bowl at room temperature (over-stirring it or agitation can cause the caramel to crystallise). It can be made up to a week in advance. 6 Once the caramel is cool and you are ready to pipe, place the caramel in a piping bag with a small plain nozzle and pipe the caramel (or use a spoon), to fill the centre of the cooled biscuits. These can be stored flat in an airtight container for up to 4 days. If kept separate, the biscuits and caramel can be stored in airtight containers for up to a week at room temperature.

Recipe taken from Chocolate by Kirsten Tibbals, published by Murdoch Books (£20). Photography by Greg Elms.

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B I S C U I T H E AV E N

Shortbread biscuits MAKES ABOUT 30

200g (7oz) unsalted butter, softened ½ vanilla pod, split lengthways and seeds scraped ½ tsp vanilla extract 70g (2½oz) icing sugar 250g (9oz) strong white flour caster sugar, for dusting 1 Using a stand mixer fitted with a paddle attachment, combine the butter, vanilla seeds and vanilla extract on medium speed for 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl with a spatula. Add the icing sugar, then cream on low speed for 1 minute. Scrape the sides and bottom of the bowl once more, then add the flour. Mix on low speed until the flour is completely incorporated.

Peanut butter sesame biscuits MAKES 30

125g (4½oz) unsalted butter, softened 75g (2¾oz) light brown sugar 75g (2¾oz) caster sugar 1 tsp vanilla extract 2 tsp honey 2 free-range eggs 125g (4½oz) crunchy peanut butter 250g (9oz) plain flour 1 tsp bicarbonate of soda ½ tsp salt 50g (1¾oz) mixed black and white sesame seeds 1 Line two baking sheets with baking paper. Using a stand mixer fitted with the paddle attachment, cream the butter, sugars, vanilla and honey on low speed. Add the eggs, one at a time, mixing well after each addition. Add the peanut butter and continue mixing until you have a smooth batter, about 30 seconds. 2 Add the flour, bicarbonate of soda and salt and mix until well incorporated.

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2 Divide the dough into 2 pieces. Roll each piece into a log about 20cm (8in) long and 3-4cm (1¼-1½in) in diameter, pushing the dough together if it feels crumbly, then wrap in baking paper or clingfilm. Refrigerate until firm, about 40 minutes or so. (The dough can also be frozen at this stage for up to 2 months. Just defrost the dough logs in the refrigerator before proceeding to the next step.) 3 Preheat the oven to 180°C/Gas Mark 4 and line a baking sheet with baking paper. 4 Cut each log into 1cm (½in) thick rounds. Transfer to the baking sheet, spacing them 2cm (¾in) apart. Bake for 20 minutes or so, until very pale golden around the edges. Remove from the oven and immediately dust the biscuits generously with caster sugar (this will ensure that the sugar sticks to the shortbread). Leave to cool

completely on the sheet. 5 Once the shortbread has cooled, shake off any excess sugar and pack away in an airtight container. These biscuits can be stored for up to 5 days.

Cover and refrigerate the dough for a minimum of 4 hours until firm enough to handle. 3 Spread the sesame seeds out on a small tray or a flat plate. Remove the dough from the refrigerator and divide it into 2 pieces, then, on a work surface, form each into a log about 16cm (6¼in) long and 4cm (1½in) in diameter. Roll the logs’ sides in the sesame seeds until well coated. Refrigerate for 20 minutes. (If you wish to only make 15 biscuits at this point, you can freeze one of the logs for up to 2 months. Just defrost the dough logs in the refrigerator before proceeding to the next step.) 4 Preheat the oven to 180°C/Gas Mark 4. 5 Cut each log into 1cm (½in) thick rounds. Transfer to the prepared baking sheets, spacing the biscuits at least 3cm (1¼in) apart. Bake for 12-15 minutes, until golden and crisp. 6 Transfer to a wire rack to cool. These will keep in an airtight container for up to 5 days.

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Coffee almond biscuits MAKES 25-30

1 tsp hot water 2 tsp instant coffee granules 140g (5oz) unsalted butter, softened 80g (2¾oz) icing sugar 1 free-range egg, separated 200g (7oz) plain flour 40g (1½oz) flaked almonds, roughly but evenly chopped 50g (1¾oz) Demerara sugar, for coating 1 Line two baking sheets with baking paper, then in a small cup or bowl, mix together the hot water and instant coffee to make a thick syrup. Set aside. 2 Using a stand mixer fitted with the paddle attachment, lightly cream the butter and icing sugar on a low speed.

58 baking heaven DECEMBER / JANUARY

Scrape down the sides and bottom of the bowl, then add the egg yolk and the coffee syrup. Mix well. Next, add the flour, mixing on low speed until incorporated. Add the flaked almonds, mixing slowly and gently until they are distributed throughout – you may need to stop the mixer and stir them in manually, so the nuts don’t get crushed. 3 Divide the dough into 2 pieces, then roll each piece into a log about 15cm (6in) long and 4cm (1½in) in diameter. Wrap in clingfilm or baking paper and refrigerate until firm, about 45 minutes. 4 Preheat the oven to 180°C/Gas Mark 4. Spread the Demerara sugar onto a tray or flat plate. 5 Lightly beat the egg white to loosen it. Unwrap the logs of dough. Brush each all over with the egg white, then roll each log in the sugar. Press gently to ensure it sticks to the dough. 6 Slice the dough into 1cm (½in) thick

pieces and transfer to the prepared baking sheets, spacing them 2cm (¾in) apart. (If you wish to only make 15 or so biscuits at this point, you can freeze one of the logs for up to 2 months. Just defrost the dough logs in the refrigerator before proceeding to the next step.) 7 Bake for 17-20 minutes, until lightly golden. Transfer to a wire rack to cool. These biscuits will keep in an airtight container for up to 5 days.

The recipes on pages 57-58 are taken from Claridge’s: The Cookbook by Martyn Nail & Meredith Erickson, published by Mitchell Beazley (£30). Photography by John Carey. www. octopusbooks.co.uk

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B I S C U I T H E AV E N

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 12-15 minutes.

By Judit Horvath (www.juditbakes.com)

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 sugar. Mix in the citrus zest and lemon juice, then add the flour mixture and combine until smooth. Stir in the ground almonds. Cover the bowl with clingfilm and leave to rest for 1-3 hours.

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By Judit Horvath (www.juditbakes.com)

2 Preheat the oven to 175°C/Gas Mark 3. 3 Roll little portions of the dough into a ball, then place them on lined baking sheets, spacing them apart. Bake in the oven for 14-16 minutes.

4 Remove from the oven and allow to cool slightly, then while the cookies are still warm, roll them in icing sugar. 5 Transfer the cookies to a wire rack to cool. Once they’re fully cooled, generously coat in more icing sugar.

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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 1 Preheat the oven to 150°C/Gas 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. By Judit Horvath (www.juditbakes.com)

Giant funfetti cookie pizza MAKES 12 SLICES

nonstick spray or butter, for greasing 180g (6oz) plain flour 1½ tsp cornflour 1 tsp baking powder ½ tsp bicarbonate of soda ¼ tsp salt 240g (9oz) unsalted butter, softened to room temperature 150g (5½oz) granulated sugar 1 large free-range egg, room temperature 1 tsp pure vanilla extract

60 baking heaven DECEMBER / JANUARY

110g (3¾oz) plus 2 tbsp sprinkles, divided For the vanilla frosting 120g (4oz) unsalted butter, softened to room temperature 210g (7oz) icing sugar 1 tbsp double cream or milk 1¼ tsp pure vanilla extract a pinch of salt (optional) 3 or 4 drops of red or pink liquid food colouring (optional) 1 Preheat the oven to 180°C/Gas Mark 4. Grease a 30cm (12in) pizza pan with non-stick spray or butter. 2 Whisk the flour, cornflour, baking powder, bicarbonate of soda and salt together in a medium bowl. Set aside.

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B I S C U I T H E AV E N

PB&J thumbprints

1 Whisk the flour, bicarbonate of soda, and salt together in a medium bowl. Set aside. 2 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the egg and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the peanut butter and vanilla extract, and beat on

medium-high speed until combined. 3 Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick and soft. Cover and chill the dough for at least 1 hour (and up to 2 days) in the refrigerator. If chilling for longer than 3 hours, allow it to sit at room temperature for 30 minutes before rolling because the dough will be quite hard. 4 Roll balls of dough, using 1 scant tbsp of dough per cookie, then roll each ball into the crushed peanuts. Press your thumb or the handle tip of a rubber spatula or wooden spoon into the center of each dough ball to make an indentation. Place the dough balls on 1 or 2 large plates, cover loosely, and chill in the refrigerator for 2 hours (and up to 2 days). If chilling for longer than 3 hours, allow it to sit at room temperature for 30 minutes before baking because the dough will be quite hard and the cookies won’t spread. 5 Preheat the oven to 180°C/Gas Mark 4. Line baking sheets with parchment paper or silicone baking mats if you prefer. 6 Place the dough balls on the baking sheets 7.5cm (3in) apart. Spoon ½ tsp of jam into each indentation. 7 Bake for for 11-13 minutes, or until lightly browned on the sides. The jam

3 In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg and vanilla extract, and beat on high until combined, about 1 minute. Scrape down the sides of the bowl and beat again as needed to combine. 4 Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in 110g (3¾oz) of the sprinkles. 5 Press the cookie dough onto the greased pizza pan, forming a large circle and leaving 2.5cm (1in) of space from

the edge (dough should be 13mm (½in) thick). Place the pan into the refrigerator to chill for 30 minutes (or up to 1 day). 6 Bake for 17-20 minutes, or until lightly browned on the edges. Remove from the oven and place the pan on a wire rack. Cool completely before frosting. 7 To make the frosting, in a large bowl, using a handheld mixer or a stand mixer fitted with a paddle or whisk attachment, beat the butter on a medium-high speed until smooth, about 1 minute. Add the icing sugar, cream and vanilla extract, and beat on a low speed for 20 seconds. Increase to high speed until combined, about 1 minute. Taste and add a pinch of salt, if desired, then add 3 drops of red food

MAKES 32-36 COOKIES

150g (5½oz) plain flour ½ tsp bicarbonate of soda ¼ tsp salt 120g (4oz) unsalted butter, softened to room temperature 115g (3½oz) light brown sugar 50g (1¾oz) granulated sugar 1 large free-range egg, room temperature 195g (7oz) creamy peanut butter 1 tsp pure vanilla extract 110g (3½oz) crushed salted peanuts 6 tbsp jam of your choice

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won’t look completely set, but it will set as the cookies cool. 8 Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. 9 Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

colouring to the vanilla frosting to create a pink shade if you like. For a slightly darker pink, add 1 more drop. Put the frosting into a piping bag fited with a nozzle of your choice and decorate your cookie pizza as desired. Decorate with the remaining sprinkles. 8 Store in the refrigerator in an airtight container for up to 1 week. Recipes on the bottom of page 60 and 61 are taken from Sally’s Cookie Addiction by Sally McKenney, published by Race Point Publishing, an imprint of The Quarto Group. Photography by Sally McKenney.

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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 100ml (3½fl oz) water 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 knead for a few more minutes.

62 baking heaven DECEMBER / JANUARY

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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. 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 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.

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F

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 1 Preheat the oven to 180ºC/Gas Mark 4 and grease a deep baking dish. 2 In a large bowl, mix the flour, light brown sugar, baking powder and salt. 3 Mix together the almond milk, 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 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.

mess an easy, neoe- pudding sticky tofofle family the wh njoy will e

Deliciously

vegan bakes

Just as tasty as their dairy-containing counterparts, these comforting bakes will be a hit with the whole family!

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DECEMBER / JANUARY baking heaven

65

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

Chai spiced rice pudding with ginger cookies SERVES 4-6

To make the chai spiced mix 2 tsp ground ginger ¼ tsp ground cinnamon 4-5 green cardamom pods, seeds removed and crushed 1 tsp ground fennel a pinch of ground black pepper 2 cloves (optional) To make the pudding 100g (3½oz) Arborio rice

66 baking heaven DECEMBER / JANUARY

seeds from 1 vanilla pod 400ml (14oz) tinned coconut milk 350ml (10fl oz) almond, soy, oat or rice milk, plus extra if needed 150ml (5fl oz) almond or soy cream, plus extra if needed a pinch of freshly grated nutmeg 3 tbsp brown sugar To make the ginger biscuits 150g (5½oz) self-raising flour, plus extra if needed ½ tsp bicarbonate of soda 2 tsp ground ginger 40g (1oz) stem ginger, finely chopped 1 tsp ground cinnamon

1 Preheat the oven to 190ºC/Gas 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 the preheated oven for 10-15 minutes, or until golden. 9 Allow to firm up slightly on the baking sheets, then transfer to a wire rack to cool completely. 10 For the coulis, put the mango pieces into a small pan with a splash of water and heat gently until very soft. Blend in a food processor or push through a sieve/ strainer to make a smooth coulis. 11 To serve, fill a ramekin with rice pudding and add a swirl of mango coulis. Serve with ginger cookies on the side and sprinkle with the toasted pistachios.

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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 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.

vegan

y l l a u d i v i d n Makeriin a single dish! o

TRY VEGAN THIS JANUARY 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 Veganuary’s supportive community and receive daily emails containing food essentials, recipes and of course our vegan baking guide – including milk and egg replacers, and loads more! Click ‘sign me up’ at Veganuary.com

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Recipes on pages 65-67 are taken from My Vegan Travels by Jackie Kearney, Ryland Peters & Small (£16.99). Photography by Clare Winfield © Ryland Peters & Small.

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COMPE TITION

LOAF TIN

MUF FIN TIN

O V E N T R AY

SANDWICH TIN

R E C TA N G L E C A K E T I N

OXO L ARGE ROASTING TIN

SQUARE CAKE TIN

SWISS ROL L TIN

WIN!

1 of 3 OXO Good Grips Bakeware Bundles

OXO has a brilliant bundle of bakeware to give away worth over £175 each! Designed to deliver superior performance and an even heat distribution every time, OXO Good Grip’s professional bakeware collection is Swiss-engineered from the finest quality aluminised steel. Featuring an effective non-stick coating, food glides out effortlessly to ensure your beautiful bakes remain intact and guarantee exceptional results every time. With Christmas looming nearer, this prize would make the perfect kitchen assistant for anyone rising to the

challenge of prepping the family feast and OXO have three fabulous baking bundles to give away to lucky readers!

To enter, head over to www.foodheavenmag. com/tag/competitions and answer the following question…

Three winners will each receive: Non-stick Pro 22cm sandwich tin Non-stick Pro 22cm 2lb loaf tin Non-stick Pro oven tray Non-stick Pro 22cm rectangular cake tin Non-stick Pro 22cm square cake tin Non-stick Pro 22cm swiss roll tin Non-stick Pro 22cm muffin tin Non-stick Pro 22cm large roasting tin

Q. Why has OXO’s bakeware collection got a unique microtextured pattern? A It looks nice B It ensures even baking C It creates a pattern on the bakes For more information visit www.oxouk.com

Terms and conditions: For full terms and conditions see page 6. The competition closes Monday 8th January 2018. Competition open to UK residents aged over 18 only.

70 baking heaven DECEMBER / JANUARY

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p

WE LOVE…PISTACHIO PARCELS

n

h g e n a i v d e o d t s t r e s s e d u Episcatisfy a sweet tooth! pg72

// SPICED L AT TE MERINGUE

pg74

// MAGIC MOCHA

pg76

For the triple chocolate tartlets, go to page 75

Orange chocolatey pudding SERVES 1

125g (4½oz) avocado (about 1 small) 2 tbsp cacao powder 1 tbsp fresh orange juice 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 a pinch of Celtic sea salt a pinch of ground cinnamon filtered water or almond milk, to serve (optional) orange slices, to serve (optional)

ING TIP BAK

NO TAHINI? IF I T ’S NO T AVA IL A BL E , OR F OR A CH A NGE , USE P E A NU T BU T T E R

Pistachio & chocolate filo parcels with sweet tahini dip MAKES 12

24 sheets of filo pastry, cut into rectangles 8x18cm (3¼x7in) 50g (1¾oz) unsalted butter, melted 50g (1¾oz) shelled pistachio nuts,

72 baking heaven DECEMBER / JANUARY

finely chopped 1 tbsp icing sugar 60g (2¼oz) chocolate (I prefer dark), chopped into small pieces For the sweet tahini dip 2 tbsp tahini 2 tbsp milk 1 tbsp golden syrup 1 Preheat the oven to 180°C/Gas

1 Whiz all the ingredients, except the water or almond milk, in a blender until smooth and creamy. Add a little water or almond milk if needed for a good consistency. Spoon into a bowl and refrigerate for at least 1 hour until thick. Serve topped with orange slices and zest (if using).

Recipe taken from Fast Your Way to Wellness by Lee Holmes, published by Murdoch Books (£14.99). Photography by Steve Brown.

Mark 4 and line a baking sheet with nonstick baking paper. Lay out a sheet of filo and brush it lightly with melted butter. Sprinkle over some pistachios and a good pinch of icing sugar. 2 Lay another sheet of filo on top. Have the long side of the rectangle facing you. Place a few pieces of chocolate a 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. 3 Pop in the oven to cook through for 12-15 minutes, or until golden brown. You may need to flip the parcels over halfway through. In the meantime, mix the sweet tahini dip ingredients together in a small bowl. 4 Once the parcels are ready, let cool for 5 minutes before piling high on a platter with the sweet tahini dip on the side.

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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 2 tsp ground cinnamon 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

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U se

but t

p i c s re

e

1 Preheat the oven to 200°C/Gas 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, bicarbonate of soda and cinnamon together into a bowl. Stir through the sugar and salt, making sure you break up any lumps. 3 In another bowl, whisk the melted 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 overmix the batter. Lumps make a lighter muffin! 4 Fill the paper cases or greased holes with heaped teaspoonfuls of the batter and bake for 15-20 minutes. The muffins should be springy to the touch and an inserted skewer should come out clean when they are cooked. 5 Remove from the tin and leave to cool slightly on a wire rack. In the meantime, make the maple cream by simply whisking the cream with the maple syrup until it forms soft peaks. Serve the muffins next to a generously filled pot of the maple cream.

e rm i l k & m i l k i n t h i

Other flavour ideas… This recipe makes a brilliant base for other wonderful flavours, why not try something different? Pecan muffins with saffron cream Stir 75g (2¾oz) roughly chopped pecan nuts through the dry muffin mixture before mixing in the wet ingredients. Then soak a really good pinch of saffron threads in 1 tbsp warm milk for a few minutes before whisking it with the cream and maple syrup. Cinnamon raisin muffins with cardamom cream Gently heat 75g (2¾oz) raisins with enough orange juice to cover in

a small saucepan until the raisins are plump. Strain off the juice and add the raisins to the wet muffin mixture. Follow the steps for the cinnamon muffin recipe but add ½ tsp of crushed green cardamom seeds to the maple cream. Carrot & ginger muffins with maple cream Add 2 large grated carrots to the dry muffin mix and swap the ground cinnamon for ground ginger. You can also use all buttermilk for this recipe. Add some orange zest to the cream and whip up with the maple syrup.

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73

Spiced latte meringue SERVES 6-8

2 free-range egg whites 100g (3½oz) golden caster sugar 2 tsp strong coffee (mix 2 tsp coffee granules with 1 tbsp boiling water)

For the spiced cream 175ml (6fl oz) double or whipping cream ½ tsp ground cinnamon a good pinch of ground green cardamom a pinch of freshly grated nutmeg (optional) grated chocolate, to decorate 1 Preheat the oven to 120°C/Gas Mark ½ and line a large baking sheet with non-stick baking paper. 2 Whisk up the egg whites in a very 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 1 tbsp at a time. It will turn glossy and shiny. Fold in the coffee – I like to lightly fold it in to create a marbled effect. 3 Pour the meringue into the middle of the lined baking sheet and spread it evenly into a circle. Don’t worry if there are peaks on top and it’s not completely

Honey and macadamia tart SERVES 6-8

300g (10½oz) plain flour 90g (3¼oz) icing sugar

180g (6½oz) butter, diced 1 free-range egg 1 free-range egg yolk, lightly beaten, for brushing 175g (6oz) honey 50g (1¾oz) brown sugar 50g (1¾oz) melted butter 30g (1oz) plain flour 2 free-range eggs finely grated zest and juice of ½ an orange ½ a vanilla bean, split, seeds scraped 500g (1lb 2oz) macadamia nuts, coarsely chopped a pinch of salt 1 To make the pastry, sieve the flour and icing sugar into a bowl and add a pinch of salt. Add the butter, then use your fingertips to rub the butter into the dry ingredients until fine crumbs form. 2 Mix in the whole egg until a dough forms. Wrap the pastry in clingfilm, then place into the refrigerator to rest for 2 hours.

74 baking heaven DECEMBER / JANUARY

smooth, as that’s half the charm of meringues. Bake for 1½ hours. You will know it’s cooked as the paper will come away easily from the base and the meringue will be dry. Allow to cool while you make the spiced cream. 4 Place the cream in a large bowl and sprinkle in the spices. Whip up until it just holds its shape (soft peaks). Keep the cream chilled until you need it. 5 Once the meringue has completely cooled, top with the spiced cream and sprinkle over some grated chocolate to decorate.

Recipes on pages 72-73 and top of 74 are taken from Secrets From My Indian Family Kitchen by Anjali Pathak, published by Mitchell Beazley (£14.99). www. octopusbooks.co.uk

3 Roll the pastry on a lightly floured work surface to 5mm (¼in) thick and line a 4cm (1½in) deep, 24cm (10½in) diameter tart tin, allowing the pastry to overhang the sides. Refrigerate for an hour to rest. 4 Preheat the oven to 160°C/Gas Mark 2½. Trim the excess pastry, then line with baking paper and fill with raw rice or baking weights. Blind-bake for 10-15 minutes until the edges of the pastry are golden. Remove the baking paper and weights, brush with egg yolk and bake for another 5 minutes until golden brown. 5 Reduce the oven temperature to 150°C/Gas Mark 2. Whisk the honey, sugar, butter, flour, eggs, orange zest and juice and vanilla in a bowl to combine, then stir in the macadamia nuts and a pinch of salt. Pour into the pastry case and bake, turning occasionally, for 50 minutes-1 hour until evenly golden brown. Set aside to cool slightly and serve warm or at room temperature.

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P UDDING HE AV E N

have If you don'tart tins, individual atke a large you can minstead. tart

Triple chocolate tartlets SERVES 6

160ml (5¼fl oz) single cream 2 tbsp whiskey 200g (7oz) dark chocolate (about 65-70% cocoa solids), coarsley chopped sea salt flakes, to serve For the chocolate pastry 200g (7oz) plain flour 60g (2¼oz) icing sugar, sifted 30g (1oz) Dutch-process cocoa 120g (4¼oz) cold butter, diced 2 free-range egg yolks For the chocolate-praline filling 80g (2¾oz) hazelnuts 90g (3¼oz) caster sugar 200ml (7fl oz) single cream 250g (9oz) couverture milk chocolate, finely chopped 1 To make the chocolate pastry, process the flour, icing sugar, cocoa and a good pinch of sea salt in a food processor to combine. Add the butter, process until the mixture resembles fine crumbs, then add the yolks and

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1 tbsp iced water and process to combine. Turn onto a lightly floured work surface and bring the pastry together with the heel of your hand, then wrap in clingfilm and refrigerate for 1 hour to rest. 2 Divide the pastry into six and roll out each piece on a lightly floured surface to 3mm (1/8in) thick. Line six 10cm (4in) diameter individual tart tins, letting the excess pastry overhang the sides, then refrigerate to rest for 1 hour. Preheat the oven to 180°C/Gas Mark 4. Trim the excess pastry, then line the tartlet cases with baking paper and fill with raw rice or baking weights and blind-bake for 10-12 minutes until the edges of the pastry are dry to touch. Remove the baking paper and weights and bake for a further 10-12 minutes until the bases are dry and crisp, then set aside. 3 For the chocolate-praline filling, spread the hazelnuts on a baking tray and roast for 5-6 minutes until the skins darken. Tip into a clean tea towel, rub off the skins, then spread the nuts on a lightly oiled baking tray. Stir the sugar and 60ml (2fl oz) water in a small saucepan over a mediumhigh heat until the sugar dissolves.

4 Bring to the boil, brush down the sides of the pan with a wet pastry brush to remove the sugar crystals and cook for 3-4 minutes, swirling the pan occasionally until dark caramel in colour. 5 Pour over the hazelnuts; stand until cool and set, then break into rough pieces. Process in a food processor until the praline is finely ground and set aside. 6 Bring the cream to a simmer in a small saucepan over a medium heat, add the milk chocolate and stir until smooth. Remove from the heat, stir in two-thirds of the praline mixture, reserving the remaining praline in an airtight container to serve, and pour into the tartlet cases, filling to about 4mm (¼in) below the rim of the pastry cases. Refrigerate for an hour or so until firm. 7 Bring the cream and whiskey to a simmer in a small saucepan over a medium–high heat, add the dark chocolate, remove from the heat and stand for 5 minutes, stirring until smooth. Pour over the praline filling and refrigerate for about 1 hour or until set (the tarts will keep refrigerated for up to 2 days). Serve scattered with the extra praline and a little sea salt.

DECEMBER / JANUARY baking heaven

75

250g (9oz) caster sugar finely grated zest of 1 lime and juice of 2, plus extra grated zest to serve 3 free-range eggs, separated 350ml (12fl oz) milk 35g (1¼oz) self-raising flour icing sugar and vanilla ice cream or crème fraîche, to serve a pinch of salt

Lime delicious pudding SERVES 6

60g (2¼oz) unsalted butter

1 Preheat the oven to 180°C/Gas 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 light and fluffy. Beat in the yolks to combine, then stir in the milk, flour and lime juice. 3 Whisk the egg whites and a pinch of salt in a clean bowl for about

3-4 minutes to stiff peaks, fold into the lime batter and pour into the baking dish. 4 Place the baking dish in a large roasting tin, pour in enough boiling water to come halfway up the sides of the dish and bake for 35-40 minutes until golden brown and spongy on the top. 5 Dust with icing sugar and lime zest and serve hot with ice cream or crème fraîche.

Recipes on pages 74-76 are taken from Matt Moran’s Australian Food, published by Murdoch Books (£25). Photography by William Meppem.

For the topping 85g (3oz) light muscovado sugar 60g (2oz) cocoa powder 50ml (2fl oz) espresso coffee

f o e l d d u p n e d d i h a l a e Rev melty chocolate sauce! Magic mocha pudding SERVES 8

150g (5½oz) unsalted butter, cut into pieces 330g (11½oz) self-raising flour

76 baking heaven DECEMBER / JANUARY

1½ tsp baking powder 180g (6oz) light muscovado sugar 75g (2¾oz) cocoa powder 250ml (9fl oz) milk 4 large free-range eggs whipped cream or vanilla ice cream, to serve

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 minutes. Meanwhile, brush the tray with the residual butter so all the sides 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. 5 Mix all the topping ingredients together with 450ml (16fl oz) just-boiled water and pour over the batter. Bake for about 30 minutes until the top is firm: there will be a pool of sauce under the sponge. Serve hot topped with whipped cream or ice cream.

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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, to serve 1 Preheat the oven to 180°C/Gas Mark 6. Line a 30x20x5cm (12x8x2in) roasting tray with baking parchment so it overhangs the sides. Place one of the pastry sheets in the tray – it will be too big, but arrange it so the excess comes up the sides. 2 Chill in the fridge until needed. 3 Halve, stone and thinly slice the

Strawberry and rhubarb brioche pudding SERVES 8

unsalted butter, for greasing 200g (7oz) strawberries, hulled, halved 300g (10½oz) rhubarb, cut into 3cm (1¼in) pieces 90g (3oz) caster sugar 1 tbsp cornflour 4 large free-range eggs 400ml (14fl oz) double cream 400ml (14fl oz) milk 1 vanilla pod, split in half lengthways, seeds scraped out 1 large brioche loaf, cut into 1cm (½in) slices

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peaches and plums, leaving the skin on. Place in a mixing bowl, add the sugar, cornflour and vanilla seeds and stir to combine. Set aside for 5 minutes, then stir again – the fruit should be coated in thick sugary juices. 4 Meanwhile, trim the second pastry sheet to a 20x30cm (8x12in) rectangle. 5 Sprinkle the ground almonds over the pastry base in the roasting tray, leaving a 2cm (¾in) border. Arrange the fruit on top. Place the trimmed pastry sheet

over the fruit and brush the edges with beaten egg. 6 Fold the edges of the bottom pastry sheet up and over the top pastry sheet and press together to seal. You should have a shallow rectangular pastry package. Make several slits in the top to let out the steam, brush with egg and sprinkle with Demerara sugar. Bake for 40-45 minutes until burnished on top and golden underneath. Serve with pouring cream or ice cream.

grated zest of 1 orange 1 Preheat the oven to 170°C/Gas Mark 3 and lightly butter a 30x20x5cm (12x8x2in) roasting tray or dish. 2 Place the strawberries and rhubarb in the prepared tray, sprinkle over 40g (1½oz) of the sugar and the cornflour and toss to coat. 3 Mix the eggs, cream, milk, the remaining sugar, the vanilla seeds and orange zest together in a jug. 4 Working one slice at a time, dip the brioche into the cream mixture until thoroughly soaked and arrange on top of the fruit, slightly overlapping. Pour any of the remaining mixture over the top, and set aside for 15 minutes. 5 Bake for 40-45 minutes, or until puffed and golden.

Recipes on pages 76-77 are taken from Roasting Tray Magic by Sue Quinn (Quadrille, £14.99). Photography © Faith Mason.

DECEMBER / JANUARY baking heaven

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½ cinnamon stick, charred ½ tsp lemon juice 1 tbsp caster sugar

Heirloom organic apple and walnut galette SERVES 6

200g (7oz) plain flour 1 tsp granulated sugar 1 tbsp rosemary leaves, minced 2 tsp ground cinnamon a large pinch of salt 115g (4oz) cold butter, cut into small cubes 500g (1lb 2oz) mixed crisp organic eating apples (e.g. Granny Smith) 30g (1oz) chopped walnuts, preferably organic

78 baking heaven DECEMBER / JANUARY

2 tbsp iced water 55g (2oz) butter, melted and browned and mixed with ¼ tsp ground cinnamon 3 tbsp dark brown sugar, roughly chopped 1 free-range egg, beaten, for glazing 1 tbsp cinnamon sugar (1 tbsp sugar, ½ tsp cinnamon, large pinch of salt) For the apple butter 2 tbsp salted butter leaves of 1 small rosemary sprig, or ¼ tsp dried rosemary 225g (8oz) apples, peeled, cored and chopped

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 flourdusted 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 the dough, leaving about 4cm (1½in) around the edge. Add the apple stacks on top of the apple butter and fold the pastry edges over. Return to the fridge to chill. Preheat the oven to 190°C/Gas Mark 5. 6 Remove the galette from the fridge, sprinkle with the walnuts, then drizzle the brown cinnamon butter over all. Scatter the brown sugar on top. Glaze the crust with egg wash, then sprinkle cinnamon sugar on the edges. Bake for 25-30 minutes until the crust is golden brown.

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P UDDING HE AV E N

Pumpkin bread pudding SERVES 6

375g (13oz) puréed roasted pumpkin or butternut squash 240ml (8½fl oz) double cream 1 tsp sea salt 1 tbsp freshly grated ginger 1 tsp ground cinnamon 1 tsp freshly ground nutmeg 1 tsp ground mace 85g (3oz) molasses or treacle

Coconut rice pudding SERVES 6

2 x 400ml (14fl oz) tinned coconut milk 200ml (7fl oz) water 130g (4oz) Arborio or basmati rice, washed and drained 110g (3½oz) palm sugar or soft light brown sugar 1 lemongrass stalk, ends trimmed and outer layers removed and discardedFor the syrup 375ml (13fl oz) water 1 tsp ground turmeric 2 lemongrass stalks, prepared as above 2.5cm (1in) piece of stem ginger, thickly sliced into 4 pared zest of 1 lime (keep the lime to be used later) a pinch of ground black pepper

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210g (7½oz) maple syrup ½ tbsp pure vanilla extract 1 tbsp brandy 4 croissants, sliced horizontally and toasted 4 large free-range eggs 250g (9oz) pitted prunes, cut into small dice 60g (2¼oz) crystallized ginger, chopped 300g (10½oz) cranberry compote butter, for greasing the dish nutmeg-dusted whipped cream or vanilla ice cream, to serve (optional) 1 In a large bowl, combine the puréed pumpkin, cream, salt, ginger, cinnamon, nutmeg, mace, molasses, maple syrup, vanilla, brandy and eggs and beat well. 2 Add the toasted croissant slices and gently turn over in the custard mixture until they are thoroughly coated. (You might want to wear gloves as it’s really gooey!) Using your hands or a large spoon, layer the croissants into the prepared dish, sprinkling with the

chopped prunes, crystallized ginger and cranberry compote between each layer and finishing with a layer of croissant. Tightly cover the dish with clingfilm, then foil. Refrigerate and allow to soak for at least 1 hour or ideally overnight. 3 Preheat the oven to 160°C/Gas Mark 2. Grease a deep casserole dish. 4 Bake in the oven for about 1 hour (a knife inserted in the centre should come out clean). Remove the clingfilm and foil and bake for an additional 15 minutes to lightly brown the top. Remove from the oven and let cool to room temperature. 5 To serve, cut into slices, gently heat in the oven or microwave and serve with a spoonful of nutmeg-dusted whipped cream or vanilla ice cream.

The recipes on pages 78-79 are taken from Spice Health Heroes by Natasha MacAller, published by Jacqui Small, an imprint of The Quarto Group (£25).

80g (2¾oz) palm sugar or soft light brown sugar To garnish (optional) apple blossom flowers few sprigs of lemon verbena 1 Start by making the syrup. Put the water, turmeric, lemongrass, ginger, lime rind and pepper in a small saucepan and bring to the boil. Reduce to a simmer and let the syrup bubble away for 5-10 minutes, or until reduced by half. 2 Once reduced, strain the syrup into a bowl, discarding the contents of the sieve. Return the syrup to the pan, add the sugar and bring this to the boil. Reduce this for about 5 minutes until a syrupy consistency is achieved. 3 Cool the syrup, then add 1-2 tsp lime juice to taste. Set the syrup aside. 4 Put the coconut milk and water in a medium pan and bring to the boil, then add the rice, sugar and lemongrass, stirring well. As soon as the liquid returns

to the boil, reduce the heat to medium and cook the rice slowly for about 20 minutes, stirring occasionally so as not to scald the bottom of the pan. Once the rice is cooked but still ‘al dente’, take the pan off the heat and remove and discard the lemongrass stalk. 5 Serve the rice pudding warm or cold, topped with a spoonful of the spiced syrup and garnished with apple blossom flowers and lemon verbena sprigs, if liked.

DECEMBER / JANUARY baking heaven

79

t r e s s e d t c e The perefnjoy after a curry! to

Mango & turmeric no bake cheesecake SERVES 10-12

For the base 250g (9oz) gingersnap biscuits ¼ tsp ground black pepper 100g (3½oz) salted butter, melted For the filling 1 large mango 2½ tsp ground turmeric 400g (14oz) full-fat cream cheese (or use reduced-fat) 100g (3½oz) caster sugar 250ml (9fl oz) double cream 4 tbsp water 1 tbsp powdered gelatine 1 Base-line a 20cm (8in) round springform cake tin with baking paper. 2 Make the base by blitzing the gingersnap biscuits and black pepper in a food processor until a fine crumb is reached. Add the melted butter and stir until it is all incorporated. Press this mixture firmly into the bottom of the

80 baking heaven DECEMBER / JANUARY

cake tin with the back of a spoon and chill in the refrigerator for at least 30 minutes. 3 Make a mango purée by peeling the mango and blitzing all of its flesh in a food processor until it is smooth and free of chunks. Add ½ tsp of the ground turmeric to the purée and mix well. 4 In a bowl, beat the cream cheese, sugar and remaining turmeric by hand with a spatula or wooden spoon until the sugar has dissolved. In a separate bowl, whisk the cream until soft peaks form. Put to one side. 5 Bloom the gelatine by putting 4 tbsp cold water into a small pan (this can also be done in a microwave in a plastic bowl). 6 Slowly sprinkle the gelatine onto the surface of the water and wait 5 minutes until it has absorbed the water and formed a slushy paste. Warm this paste over a very low heat, just to melt the gelatine, stirring with a fork continuously until the gelatine granules have fully dissolved. Once the granules have dissolved, take the liquid off the heat

and whisk into the mango purée. 7 Whisk two-thirds of the mango purée into the cream cheese mixture, then carefully fold in the whipped cream until fully incorporated. Pour this mixture onto the chilled biscuit base and smooth down the top with a palette knife. Return to the refrigerator to chill for 1-2 hours. 8 Once the cheesecake has almost set, finish it by pouring the remaining mango purée over the top and smoothing it down with a palette knife. Chill the cake for 2 hours, or until fully set before cutting and serving.

Recipes on the bottom of page 79 and 80 are taken from The Turmeric Cookbook, published by Aster (£10). www. octopusbooks.co.uk Photography by 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)

PAUL’S TIP #1 MY MUM’S TIP: DON’ T OVERFILL THEM OR THE JAM CAN SPILL OVER

82 baking heaven DECEMBER / JANUARY

1 Preheat the oven to 200°C/Gas 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 25-30 minutes, until the pastry is pale brown, checking after 20 minutes. 6 Leave the tarts to cool in the trays for 5 minutes, then carefully remove and place on a wire rack until completely cool.

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PAUL HOL LY WOOD

Individual lemon meringue pies MAKES 4

For the base 150g (5½oz) gingernut biscuits 75g (2¾oz) unsalted butter, melted For the filling finely grated zest of 3 lemons juice of 6 large lemons 50ml (2fl oz) water 2 tbsp cornflour 175g (6oz) caster sugar 3 large free-range egg yolks 25g (1oz) unsalted butter For the meringue 3 large free-range egg whites 175g (6oz) caster sugar 1 tsp cornflour

1 Crush the ginger biscuits to fine crumbs in a food processor (or use a rolling pin to smash them in a plastic bag) and mix with the melted butter. Divide between four individual 10cm (4in) loose-based tart tins, 3cm (1¼in) deep, and press the mixture onto the base and sides to line them. Place in the fridge to set. 2 For the filling, put the lemon zest and juice, water, cornflour, sugar and egg yolks in a small heavy-based saucepan. Heat gently, stirring continuously, until the mixture thickens. Be patient, as this will take 10-15 minutes. Stir in the butter to make a thick, glossy lemon curd.

Spoon a layer over the biscuit bases and leave to cool. (Keep the rest of the lemon curd in a sealed jar in the fridge to use as required.) 3 Preheat the oven to 190°C/Gas Mark 5. Whisk the egg whites in a large, clean bowl until stiff, then add the sugar a spoonful at a time, whisking well between each addition, until you have a thick, glossy meringue. Fold in the cornflour, using a large metal spoon. 4 Spoon or pipe the meringue generously over the lemon layer and bake for 15 minutes, until the meringue is lightly browned on top. Serve hot, 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

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Cheese crackers MAKES 14

PAUL’S TIP #3 A USEFUL RECIPE TO HAVE TO HAND: THESE CR ACKERS ARE GLUTEN-FREE

The extract on pages 82-84 is taken from A Baker’s Life by Paul Hollywood, published by Bloomsbury (£26). Photography by Martin Poole.

84 baking heaven DECEMBER / JANUARY

75g (2¾oz) strong Cheddar, finely grated 50g (1¾oz) ground almonds 1 tbsp cornflour 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 cooled to the correct temperature, return the tray to the oven for 10 minutes to dry out the crackers a little. 6 Transfer the crackers to a wire rack and leave to cool completely. Store in an airtight container.

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t

t e r m e i a t t t n e g l a u e Enajofytearnnoionndtea with friends! s

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 ½ a vanilla pod a handful of bay leaves 3 free-range egg yolks 40g (1½oz) caster sugar 1 tsp plain flour 5 or 6 plums For the sauce 5 or 6 plums 25g (1oz) caster sugar icing sugar, to dust freshly ground pepper

Plum & bay custard tart SERVES 6-8

For the pastry 185g (6½oz) plain flour, plus extra for dusting 75g (2¾oz) caster sugar 115g (4oz) cold butter 1 free-range egg 1 tbsp cold water sea salt For the custard 125ml (4fl oz) whole milk

1 First, make the pastry. Sift the flour into a bowl with the caster sugar and a pinch of salt. Add the butter and rub it in with your fingertips to make fine crumbs. 2 In a bowl, whisk the egg with the cold water. Set 1 tbsp of the mixture aside to use as an egg wash later. Add the rest to the flour, 1 tbsp at a time, and gently stir with your hand until the pastry comes together. Wrap the pastry in clingfilm and chill for 1 hour. 3 Meanwhile, make the custard. Pour the milk and cream into a pan. Scrape the vanilla seeds out of the pod into the pan, then add in the pod. Add the bay leaves. 4 Bring the milk to the boil, stirring now and then. Take the milk off the heat and leave to infuse for 30 minutes. Strain the infused milk. Gently reheat so it’s steaming hot but not boiling.

Fig and apricot tart with cardamom maple cream SERVES 8

185g (6½oz) plain flour 30g (1oz) icing sugar ½ tsp ground cinnamon 30g (1oz) seed mix (linseed, sunflower seeds and almonds) 125g (4½oz) butter, chilled and chopped 50g (1¾oz) slivered almonds 1 free-range egg yolk, beaten, plus 1 extra beaten egg yolk for brushing For the fruit filling 500ml (17fl oz) orange juice

86 baking heaven DECEMBER / JANUARY

5 In a bowl, whisk the egg yolks, caster sugar and flour together. Slowly whisk in the hot milk, a little at a time, till you have a thick, smooth custard. 6 Preheat the oven to 180°C/Gas Mark 4. 7 Carefully roll out the pastry on a lightly floured surface. Line a 23cm (9in) round tart tin – the pastry will be quite soft. Add more flour if it’s too soft to work with. 8 Chill for 30 minutes. 9 Line the pastry with baking paper and fill with baking beans or rice. Bake for 20 minutes or until the pastry feels firm. Take out the paper and beans. Brush the pastry with the saved egg wash. Bake for another 15 mins until pale golden. 10 Turn the oven down to 160°C/Gas Mark 3. Quarter five or six plums and scoop out the stones. Arrange the plums in the pastry case. Pour in the custard and bake for 30-40 minutes till the tart is just set but wobbles a little when shaken. Leave to cool. 11 Halve, stone and roughly chop the plums for the sauce. Pop them in a pan with the caster sugar and plenty of black pepper. Cook and stir for 10 minutes until they break down and make a thick sauce. Press through a sieve so you have a thin, clear sauce. Serve slices of the tart with the sauce, decorated with some basil leaves and a dusting of icing sugar.

155g (5½oz) dried apricots 185g (6½oz) dried figs, halved lengthways 60g (2¼oz) butter, chopped 110g (3¾oz) caster sugar For the ricotta filling 115g (4oz) ricotta cheese 1 free-range egg, beaten 1 tbsp lemon juice grated zest of 1 lemon 1 vanilla bean, split lengthways, seeds scraped 2 tbsp brown sugar For the cardamom maple cream 250ml (9fl oz) single cream 2 tbsp maple syrup ½ tsp ground cardamom

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T E AT I M E T R E AT S

Butterscotch and parsnip pud

1 tsp black treacle or honey a pinch of salt

For the pudding 100g (3½oz) unsalted butter, plus extra for greasing 100g (3½oz) buckwheat flour, plus extra for dusting 200ml (7fl oz) strongly brewed black tea or Earl Grey 1 tbsp vanilla extract or seeds from ½ a vanilla pod 1 tbsp freshly grated ginger 2 tsp ground cinnamon 1 tsp ground cloves 1 tsp mixed spice 200g (7oz) Medjool dates, pitted ½ tsp bicarbonate of soda 1 tsp baking powder 125g (4½oz) ground almonds 150g (5½oz) parsnips, peeled and coarsely grated 75g (2¾oz) crystallised ginger, roughly chopped 100g (3½oz) walnuts, toasted and roughly chopped 125g (4½oz) Demerara sugar 2 tbsp black treacle 1 large free-range egg For the butterscotch 150ml (5fl oz) double cream 100g (3½oz) unsalted butter, at room temperature

1 Preheat the oven to 180°C/Gas Mark 4. Lightly butter your pudding basin. Dust with just enough flour to lightly coat, then tip out any excess. 2 In a pan, mix the tea, vanilla, ginger, cinnamon, cloves, mixed spice, dates and bicarbonate of soda. Gently simmer over a low heat until the dates are softened. Mush the dates with a spoon or fork to further break them up into a rustic date puree. 3 Toss the buckwheat flour, baking powder, ground almonds, grated parsnip, crystallised ginger and walnuts together in a large bowl. In a separate bowl, whisk the sugar and the treacle for the pudding and the butter together until light and fluffy. Whip the egg into the mix. 4 Spoon the butter and date mixtures into the flour. Gently fold everything together till evenly mixed. 5 Spoon the pudding into the pudding basin. Smooth with the back of a spoon. Cover the top with a layer of foil and pop in the centre of the oven. Bake for 1 hour, or until a knife inserted in the centre comes out clean. 6 For the butterscotch, in a bowl whip the cream and butter together, with the treacle or honey, until thick and creamy. Spoon into a pan. Add a pinch of salt.

1 To make the pastry, pulse the flour, icing sugar, cinnamon, mixed seeds and butter in the bowl of a food processor for about 2 minutes until the mixture resembles fine breadcrumbs. 2 Add the egg yolk and process until the dough comes together in a ball. Turn out onto a lightly floured surface. Knead quickly until just smooth. Shape into a disc, smoothing any cracks that appear around the edges. Cover with clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 180°C/Gas Mark 4. Line a baking tray with baking paper. 3 To make the fruit filling, combine the orange juice, apricots, figs, butter and sugar in a medium saucepan. Bring to

the boil, then reduce the heat and simmer, uncovered, for 4-5 minutes until the fruit is plump and tender. Drain and set aside. 4 Meanwhile, in a small bowl, combine the ricotta cheese, egg, lemon juice, zest, vanilla seeds and sugar. Stir until all the ingredients are smooth. To assemble the tart, remove the pastry from the fridge and roll it out on a lightly floured surface. You’re aiming for a circle about 30cm (12in) in diameter or about 5mm (¼in) thick. 5 Lay the pastry on the prepared baking tray. Smear the ricotta mixture in a circle on the pastry, leaving a rim of about 3cm (1¼in) clear around the edge. Place the

SERVES 6-8

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Gently warm over a low heat, whisking the whole time, until all the sugar has dissolved. Leave to cool a little, to allow it to thicken. If the butterscotch splits, give it a good whisk to bring it back together. 7 Spoon the butterscotch over the warm pud.

Recipes on pages 86-87 taken from How to Eat Brilliantly Every Day by Abel & Cole, published by Ebury Press, £16.99. Photography by Gary Congress .

figs and the apricots on top. Then fold over about 2cm (¾in) around the edge of the pastry to make a lip. Scatter the slivered almonds on top. 6 Brush the exposed pastry with the extra beaten egg yolk, then bake for 30 minutes or until golden. Allow to cool. 7To make the cardamom maple cream, combine all of the ingredients in a medium bowl and beat until soft peaks form. 8 Serve the tart at room temperature with the cardamom maple cream.

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½ tsp bicarbonate of soda 50g (1¾oz) candied ginger, finely chopped 170g (6oz) butter 2 tbsp golden syrup 135g (4¾oz) tahini ½ tsp ground cinnamon 200g (7oz) dark chocolate (70% cocoa), optional sesame seeds, for sprinkling (optional)

Chewy oat and ginger bikkies MAKES 16 BISCUITS

120g (4¼oz) plain flour 105g (3½oz) instant oats 60g (2¼oz) seed mix (linseed, sunflower seeds and almonds) 100g (3½oz) brown sugar 110g (3¾oz) sugar 35g (1¼oz) shredded coconut 45g (1½oz) quinoa flakes

1 Preheat the oven to 180°C/Gas Mark 4 and line two baking trays with baking paper. In a large bowl, whisk the flour, oats, seed mix, combined sugars, coconut and quinoa flakes and bicarbonate of soda until combined. Stir the ginger through. 2 In a small saucepan, melt the butter, golden syrup, tahini and cinnamon over a medium heat until melted and combined. 3 Pour the butter mix into the dry mixture, and stir until well combined. Drop heaped tablespoon-sized balls of

dough onto the baking tray, spaced about 7cm (2¾in) apart. Flatten the tops of the dough slightly and, if any edges crack, pinch them back together. 4 Bake for 20 minutes or until just starting to turn golden. Cool on the tray for 5 minutes (they’re very soft and fragile at this point) before transferring to a wire rack to cool completely. 5 If desired, while the bikkies are cooling, gently heat the chocolate in a small bowl over simmering water (don’t let the base of the bowl touch the water) until melted. Drizzle the melted chocolate over the bikkies and sprinkle with sesame seeds. Store the bikkies in an airtight container for up to 4 days.

Recipes on pages 87-88 taken from Better Brain Food by Ngaire Hobbins. Recipes by Michelle Crawford, published by Murdoch Books, (£17.99). Photography by Alan Benson.

MAKES ABOUT 20

75g (2¾oz) butter, melted and cooled 2 large free-range eggs 90g (3oz) caster sugar 100g (3½oz) plain flour ½ tsp baking powder 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, baking powder, spice and salt. 3 Drizzle in the melted butter, gently folding the mixture until you have a foamy batter that is full of air.  Once mixed, cover the bowl and put in the fridge for at least an hour to cool. 4 Melt a little more butter and brush it

88 baking heaven DECEMBER / JANUARY

ING TIP BAK

CHILL IT F OR T HE BE S T R E SULT S, B A K E T HE B AT T E R F ROM CHIL L E D

onto a madeleine pan, allow to cool, then dust with flour. 5 Preheat the oven to 190°C/Gas Mark 5. Use a spoon to fill the madeleine pan with the batter so each well is about half-full and bake for 7-9 minutes until risen, golden and shrinking away from the edges of the pan.

6 Leave to cool for a few minutes, then turn out. Dust with a little icing sugar and a pinch more spice to serve. 7 The madeleines are best enjoyed when still warm and crisp on the outside. They can be stored for a day, but will lose that lovely just-cooked crisp outside.

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Recipe by Helen Best-Shaw in association with Influencer Champions. Find more of her recipes by visiting fussfreeflavours.com

Spiced madeleines

T E AT I M E T R E AT S

Valya’s lemon tart SERVES 6-8

3-4 large lemons 250g (9oz) caster sugar 2 free-range egg yolks, beaten For the pastry 225g (8oz) plain flour a generous pinch of salt 100g (3½oz) cold unsalted butter, diced 1 tsp cider vinegar ½ tsp bicarbonate of soda 1 For the pastry, sift the flour and salt together into a large bowl, then rub in the cold butter until the mixture resembles fine breadcrumbs. Alternatively, chill the flour in a container in the refrigerator, then add the salt and blitz it with the cold butter in a food processor. 2 Add the vinegar to the bicarbonate of soda, which will make it foam, then add a splash of water. Mix the liquid into the

Panna cotta with raspberry jam & basil sugar SERVES 4

4g gelatine leaves 240g (9oz) raspberry or blackberry jam 375ml (13fl oz) whipping cream 110g (4oz) caster sugar 1 vanilla pod, split and scraped 85g (3oz) crème fraîche 10 large basil leaves 30g (1oz) granulated sugar 125g (4½oz) raspberries 1 Start with the gelatine. Fill a mediumsized bowl with cold water. Add the gelatine. Soak for 5 minutes or until it softens. 2 Put the jam into the bottom of 4 glasses, then put the glasses in the fridge. 3 Add the cream, caster sugar, vanilla seeds and vanilla pod to a small saucepan, then whisk together. 4 Warm the mixture to just under

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flour and butter mixture to bind it into a dough. Wrap the dough in clingfilm and chill in the refrigerator for at least an hour. 3 Cover the lemons with boiling water and leave for 20 minutes, then drain and leave to cool. Place them in the freezer for at least 2 hours until frozen. 4 Preheat the oven to 180°C/Gas Mark 4. 5 Use the pastry to line a 24cm (9½in) tart tin. Line the pastry case with baking parchment, fill with ceramic baking beans and bake blind for 5 minutes, then remove the beans and paper and bake for another 5 minutes. 6 Remove the lemons from the freezer and grate them coarsely (this will be hard and cold, but hang in there!). Mix the grated lemons with the sugar, then use to fill the pastry case. Use a pastry brush to dab with the egg glaze. Bake for 35-40 minutes until the filling has set to a marmalade-like consistency. Leave to cool before serving.

simmering point, do not let it boil, then take the pan off the heat. 5 Squeeze the gelatine dry. Add it to the cream mixture and stir until it is completely dissolved. Leave to cool for 5 minutes, then take out the vanilla pod. 6 Put the crème fraîche into a large measuring jug. Gently whisk in the warm cream a little at a time until the mixture is smooth. Leave to cool for 10 minutes. 7 Take the 4 glasses out of the fridge. Carefully pour the cream against the inside of the glasses (this stops the cream and jam from combining, meaning that you can get clear layers) over the top of the jam. Leave to set for 3 hours in the fridge. 8 To make the basil sugar, put the basil and granulated sugar into a small pestle and mortar. Grind together until you have a coarse green powder. 9 Put the raspberries on top of the panna cottas, then sprinkle the basil sugar over the top.

Taken from Kaukasis: The Cookbook  by Olia Hercules, published by Mitchell Beazley (£25). (octopusbooks. co.uk)

Taken from The Magic Fridge  by Alex Mackay, published by Bloomsbury (£26). Photography © Peter Knab.

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(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 doughnuts with a tahini maple glaze MAKES 12-16 MINI DOUGHNUTS

For the doughnuts 3 eating apples (about 400g (14oz)), peeled, cored and diced 85g (3oz) preservative-free sultanas (golden raisins) 150g (5½oz) unbleached white spelt flour 100g (3½oz) wholegrain spelt flour 55g (2oz) ground hazelnuts 3 tsp carob flour 2 tsp aluminium-free baking powder

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½ tsp unsweetened vanilla bean powder 1 tsp ground cinnamon 145ml (4¾fl oz) milk 125g (4½oz) unsalted butter (preferably grass-fed), melted and cooled 2 free-range eggs For the tahini maple glaze 135g (4¾oz) tahini 60ml (2fl oz) maple syrup 3 tsp coconut oil To make the doughnuts 1 Preheat the oven to 200°C/Gas Mark 6. Grease a 12-hole mini doughnut tin. 2 Put the apples, sultanas and 185ml

To make the glaze 1 Fill a small saucepan of water halfway with water, then bring to the boil. Put all the glaze ingredients in a large heatproof bowl (big enough to sit on the pan). Set over the simmering water, don’t let the water touch the bottom of the bowl, and stir continuously for about 1 minute until everything is mixed together well. Remove from the heat. Continue to stir the glaze for a couple of minutes as it cools, then either dip the doughnuts into it or drizzle it over the top. Be careful not to leave the glaze to cool for too long, as it will thicken and be difficult to pour. If this happens, set the glaze over the pan of water again until it softens.

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T E AT I M E T R E AT S

Apple and date cake with coconut and cardamom MAKES 8 ADULT OR 16 BABY PORTIONS

330ml (11¼fl oz) milk 8 soft Medjool dates, pitted 10 green cardamom pods 150g (5½oz) wholegrain spelt flour 90g (3¼oz) unsweetened desiccated coconut 1½ tsp aluminium-free baking powder 2 free-range eggs 80ml (2½fl oz) coconut oil, melted and cooled 2 unwaxed eating apples coconut milk powder or icing sugar, to dust (optional) 1 Preheat the oven to 180°C/Gas Mark 4. Line a 19cm (7½in) round cake tin or pie dish with baking paper. 2 Make a fragrant milk base by simmering the milk, dates and cardamom in a small saucepan over a medium–low heat for 10 minutes to

Peanut butter caramel brownies MAKES 12 GENEROUS SQUARES

For the brownies vegetable oil, for brushing 350g (12oz) tinned caramel sauce 80g (3oz) smooth or crunchy peanut butter (no added sugar) 120g (4oz) plain flour 75g (2¾oz) unsweetened cocoa powder a generous pinch of salt ½ tsp baking powder 230g (8oz) unsalted butter, softened 300g (10½oz) golden caster sugar 3 large free-range eggs 1 tsp vanilla extract 200g (7oz) dark chocolate chips 1 Preheat the oven to 180°C/Gas Mark 4. Line a 30x20x5cm (12x8x2in) roasting tray with baking parchment, letting it overhang the sides, and lightly brush with oil.

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soften and infuse. Remove from the heat and transfer to a blender or food processor, or a jug, to cool a little while you prepare the other ingredients. 3 Whisk together the flour, coconut and baking powder in a large bowl until well combined. Whiz the milk base ingredients in the blender or food processor for about 1 minute until smooth. Pour into the dry ingredients. 4 In a separate, medium bowl, beat together the eggs and coconut oil until smooth, and add to the dry ingredients and milk base. Use a spoon to gently combine the ingredients until no flour is visible. Set aside to thicken while you prepare the apples. 5 Core, halve and finely slice the apples. Pour the batter into the prepared cake tin or pie dish, and evenly arrange the apple slices, peel side up, gently pushing them into the mixture. 6 Bake for 40 minutes. Leave to cool in the tin or dish, and dust with coconut milk powder or icing sugar, if you like, when ready to serve.

2 Stir the caramel and peanut butter together to make a smooth, pouring consistency. Set aside. 3 Whisk the flour, cocoa powder, salt and baking powder together in a bowl. 4 Beat the butter and sugar together with electric beaters or an electric mixer until fluffy. Gradually beat in the eggs, then the vanilla extract. Stir in the flour mixture to make a very thick batter, then fold in the chocolate chips. 5 Add half the peanut butter caramel to the batter and semi-mix it in – you want to retain some visible swirls. Spread out evenly in the prepared tray, then pour the remaining peanut butter caramel on top. 6 Bake for about 25 minutes, or until firm to touch. The caramel itself might be a bit gooey, but will firm up as it cools. Leave in the tray for 10 minutes, then use the foil to lift the brownies out onto a chopping board. When cool, cut into 12 large squares.

This recipe and the doughnuts on page 90 are taken from Real Food for Babies and Toddlers by Vanessa Clarkson, published by Murdoch Books (£14.99). Photography by Ben Dearnley.

Taken from Roasting Tray Magic by Sue Quinn, published by Quadrille (£14.99). Photography © Faith Mason .

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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 MAKES 8

65g (2¼oz) unsalted butter 115g (4oz) soft brown sugar 275g (9½oz) currants 1¼ tsp ground allspice 1¼ tsp nutmeg, freshly grated ¼ tsp ground clove grated zest of 1 lemon juice of ½ lemon 25g (1oz) Pedro Ximenez (Spanish white wine) 415g (14oz) puff pastry 1 free-range egg, separated, both white and yolk lightly whisked 2 tbsp Demerara sugar, for dusting 1 To prepare the fruit, melt the butter and sugar in a small heavy-based saucepan over a high heat, stirring until you have a smooth paste. 2 Reduce the heat to medium and continue to cook slowly for about 5 minutes, stirring occasionally, until the sugar has completely dissolved in the

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butter. Take the pan off the heat. 3 In a medium bowl, combine the currants, allspice, nutmeg and clove. Add the spiced fruit to the butter mix, and mix well with a wooden spoon to ensure that the spices, sugar and butter are evenly distributed. 4 Add the lemon juice and zest and the Pedro Ximenez and give it all a good mix, then leave it covered in the fridge for 6 hours or overnight. 5 Preheat the oven to 190°C/Gas Mark 5 and line a tray with baking paper. Take the fruit mix out of the fridge and divide it into 8 balls – they should be roughly 60g (2oz) each. 6 Roll the puff pastry to 3mm (1/6in) thick. Cut 8 discs of pastry roughly 13cm (5in) in diameter, and brush the edges all the way around with the lightly beaten egg yolk. 7 Place a ball of fruit mix in the middle of each disc, then bring the edges into the middle and pinch them together so the fruit mix is sealed inside. 8 Turn the Eccles cakes over so that the

sealed pastry edges are on the bottom, and score the top lightly three times (be careful not to cut all the way through the pastry, or the Eccles cakes will split open during baking). 9 Dip the top of each Eccles cake in the egg white and space them out evenly on your baking tray. Sprinkle the tops with the raw sugar. 10 Bake in the oven for 10 minutes, then reduce the temperature to 175°C/Gas Mark 3 and bake for another 10 minutes, until the pastry is golden and flaky on the top and bottom. 11 Leave on a cooling rack to cool for 30 minutes before serving.

Taken from The Tivoli Road Baker by Michael James with Pippa James, published by Hardie Grant (£25). Photography © Bonnie Savage and Alan Benson.

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T E AT I M E T R E AT S

Cinnamon meringue, roast bananas and saffron cream SERVES 4-6

For the cinnamon meringues 5 free-range egg whites 1 tsp sea salt 150g (5½oz) caster sugar 130g (4½oz) dark brown soft sugar 1 tsp ground cinnamon For the saffron cream 250ml (9fl oz) double cream 200ml (7fl oz) coconut cream 50g (1¾oz) icing sugar grated zest of 1 lime 1 tsp turmeric a pinch of saffron strands For the roast bananas 1½ tbsp brown sugar 1 tsp sea salt 1½ tbsp coconut oil, heated and cooled 6 medium bananas To serve gold leaf (optional)

Banana tarte tatin SERVES 4

1 x 320g (11oz) packet of readyrolled puff pastry, at room temperature 60g (2oz) salted butter 1 tsp ground cardamom 60g (2oz) dark brown sugar 5 ripe bananas, peeled and cut in half down the centre zest of 1 lime To serve single cream sea salt 1 Preheat the oven to 200°C/Gas Mark 6. 2 Carefully roll out the ready-rolled puff pastry (keeping the attached baking paper underneath) onto a

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1 First make the meringue. Preheat the oven to 150°C/Gas Mark 2. Whisk the egg whites and salt to form soft peaks. Whisk in the sugars and cinnamon gradually, a spoonful at a time, and continue whisking until stiff glossy peaks are formed. 2 Spread the meringue mixture evenly onto a greased and lined baking tray and cook for about 1 hour 10 minutes or until the meringue is beginning to darken and crisp. Remove and check the undersides are hard to the touch. If not then continue cooking for another 5-10 minutes. 3 Meanwhile, make the saffron cream. Whip the double cream and coconut cream into soft peaks. Sift in the icing sugar and combine with the lime zest, turmeric and saffron strands. Set aside in the fridge. 4 For the roast bananas, line a baking tray with baking paper and spread the brown sugar, salt and coconut oil evenly across it. Cut the bananas into long, thin, diagonal strips and place on the lined tray. This can sit while you wait for your meringue to finish. 5 Once your meringue is ready, turn up

20x30cm (8x12in) baking tray, allowing the pastry to fall down the sides. 3 Melt the butter in a large frying or griddle pan until foaming, then stir in the cardamom and sugar to form a caramel. 4 Add the bananas. Let the whole lot bubble away for about 2 minutes on each side until nice and golden then, using tongs, carefully place the fruit side by side in the puff pastry-lined baking tray. It doesn’t matter if some break and everything is falling apart – it is supposed to look rustic. 5 Drizzle the leftover sugary butter all over the surface and sprinkle the lime zest on top. 6 Wrap the pastry over the top of the fruit (but not covering it all, as shown in the picture) and bake for 20 minutes until the pastry is golden and risen, turning the tray around if your oven is

the heat to 230°C/ Gas Mark 8 and roast the bananas for 20 minutes until caramelised. Leave to cool completely. 6 To serve, layer the meringue with the saffron cream and roast bananas, then sprinkle over a bit of gold leaf, if you like.

slices cold leftoavegrreat make eakfast indulgent rborng coffee with a st

uneven. Take out and serve with single cream to your own desire and a tiny sprinkle of sea salt.

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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 100ml (3½fl oz) water 40g (1½oz) brown sugar 2 cinnamon sticks, broken juice of ½ lime 50ml (2fl oz) good-quality rose water

e m o s h t i w Serve wayormghurt on the side! cold Love cake SERVES 4

115g (3½oz) cashew nuts 125g (4½oz) salted butter, plus extra for greasing

94 baking heaven DECEMBER / JANUARY

135g (4½oz) ground almonds 270g (9¾oz) soft dark brown sugar 4 free-range eggs, separated 35g (1¼oz) plain flour, sifted 150g (5½oz) honey 1 tsp sea salt

1 Preheat the oven to 160°C/Gas 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 with tin foil and put back in the oven. 7 While the cake is in the oven, make the rose water syrup. Combine all the ingredients in a saucepan and simmer 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. 8 When the cake is cooked but still warm and in the tin, strain the syrup over the cake, ensuring it covers the top and seeps into the cracks, then leave to cool in the tin. Serve with yoghurt and sprinkle with rose petals.

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T E AT I M E T R E AT S

Vattalappan pudding with stem ginger syrup and butter cashews SERVES 4

16g (½oz) gelatine leaves coconut oil, for greasing 800ml (1½ pts) coconut milk 200g (7oz) dark brown sugar 1 tsp grated nutmeg 1 tsp cardamom 2 tsp ground cinnamon 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. 4 The butter cashews are best served fresh and ever so slightly warm so make them about 1 hour before you serve the pudding. Heat the ghee or butter in a frying pan and, when it’s all melted and foaming, add the cashews and cook for 2 minutes on a high heat, stirring regularly, until golden. Remove with a slotted spoon onto a plate covered in kitchen paper. Leave to cool, then crush a little in a pestle and mortar. 5 Carefully remove the puddings from

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baker'S NOTES Use 8.5cm (3½in) foil pudding moulds, which you can buy on Amazon. The pudding comes out easily, just by gently tearing off the sides. This is a good one if your friends are coming over, as it keeps for a couple of days so you can make it in advance.

Recipes on pages 93-95 taken from WELIGAMA: Recipes from Sri Lanka by Emily Dobbs, published by Seven Dials (Hardback: £25, eBook: £12.99) . Photography by Issy Croker.

the moulds by turning them over and peeling the fork back. Serve very cold with a dollop of the yoghurt and a drizzle

of extra stem ginger syrup on top, scattered with a few butter cashew pieces.

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cake decorating TOP 10 TOOLS & PROJECTS FOR BEGINNERS 35 step-by-step projects with easy to follow photo instructions, the latest trends and top techniques! Plus decorate fun cakes for kids’ parties, weddings, birthdays and more…

HOW TO...

Make a magnolia Cover a cake with icing Create an on-trend rustic cake

Don’t miss... The latest decorating news, exclusive competitions and reader gallery 96 baking heaven DECEMBER / JANUARY

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Project by Farley Berry from Lady Berry Cupcakes (ladyberrycupcakes.co.uk) * Contents subject to change

ON SALE 4 JANUARY

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

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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 bowl of the stand mixer. 2 Add the remaining ingredients, except the 84% fat butter which is incorporated later, and fit the mixer with the dough hook. Knead at low speed for 4 minutes, then at medium speed for 6 minutes. 3 Shape the dough, which should now be elastic, into a ball and cover with clingfilm. Let rise for 30 minutes, depending on the room temperature. 4 Flatten the dough to burst any air bubbles trapped inside. Place on a baking sheet and freeze for 30-40 minutes until very

98 baking heaven DECEMBER / JANUARY

CHEF’S NOTES  To check the dough is kneaded sufficiently, press down lightly on it with your finger and it should spring back.  If butter with a fat content of 84% is unavailable, use the best-quality butter you can find with a fat content as close to 84% as possible.

well chilled. With a rolling pin, flatten the 84% fat butter into a square and place on the chilled dough. 5 Fold the dough over to enclose the butter and fold in the edges, sealing them well. 6 Roll the dough into a 25×60cm (10×24in) rectangle. Make a double turn by folding the shorter ends of the dough towards the centre, one-third of the way down from the top and two-thirds up from the bottom, then fold the dough in half. The dough now has 4 folds. Cover the dough in clingfilm and chill for 30-40 minutes. Repeat steps 4-6 twice more. Then fold

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CROISSANTS

7

8

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the dough into 3: this is known as a single turn. Rotate the folded dough 90° to the right. Chill for 30 minutes in the refrigerator. 7 Roll the dough to a 24×50cm (9½×20in). rectangle, 4mm (1/8in) thick. With the tip of a large knife, mark one long side of the pastry at 8cm (3in) intervals, then do the same on the other side, moving the marks by 4cm (1¼in). 8 Cut the dough into triangles and lightly mark the centre of the base of each triangle with the knife. 9 Gently stretch each triangle with your hands.

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10 Roll the triangles up from the base to the tip, taking care not to press too hard and squash the dough. Each croissant should weigh about 50-55g (2oz). 11 Brush the egg wash evenly over the tops. Place a bowl of boiling water in a cool oven (75°F/25°C), put the croissants above, and let them rise for about 2 hours. 12 Remove the croissants from the oven and allow to rest for 15 minutes. Brush them again with the egg wash. Preheat the oven to 180°C/Gas Mark 4 and bake for about 14 minutes.

Recipe on pages 97-99 taken from French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi Paris, published by Flammarion (£45). Photography © Rina Nurra 2017.

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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

A B

C

B Guittard Extra Dark Baking Chips Specifically designed for baking, Guittard Extra Dark 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

E

E Hotel Chocolat Dark & White Drops 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

Best Buys COOKING CHOCOLATE

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

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

G

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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. lakeland.co.uk

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WE LOVE… NA AN BREAD

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h y r e a u v o h t e i w v m r o t s a p a Basakevouury snacks & lunches! pg103

// RICOT TA BREADSTICKS

pg104

// CHICKPEA PANCAKE

pg105

For the puff pastry pie with cheese and ham, go to page 106

Kale & linseed spanakopita SERVES 4-6

1 sheet of ready-rolled puff pastry 100g (3½oz) grated pecorino cheese 100g (3½oz) crumbled feta cheese 15g (½oz) chopped flat-leaf parsley 4 kale leaves, thinly sliced, stalks removed 3 garlic cloves, peeled, finely chopped 1 tbsp chopped thyme leaves 4 tbsp linseeds (flaxseeds) 65g (2½oz) Inca berries 55g (2oz) quark 1 free-range egg yolk, lightly beaten 1 Preheat the oven to 180°C/Gas Mark 4. 2 Line a baking tray with baking paper and lay the sheet of pastry on it.

House breads MAKES 6

240ml (8½fl oz) water, at room temperature 8g (¼oz) fresh yeast 80g (2¾oz) natural yoghurt 400g (14oz) plain flour 6g baking powder 6g sea salt olive oil, for greasing 1 Combine the water, yeast and yoghurt in a bowl and leave at room temperature for 10 minutes. In another bowl, combine the flour, baking powder and salt. 2 Add the water mix to the flour mix and ensure all is incorporated evenly. Continue to knead for 5 minutes in the bowl. Don’t be scared if the dough is wet, that’s the way it should be. Cover with a wet cloth and allow to prove for approximately 2 hours. 3 When the dough has proved, knock any air out and divide into 100-120g (3½-4oz) balls.

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3 Put all of the remaining ingredients, except the egg yolk, in a mixing bowl and stir until well combined. 4 Spread the mixture evenly over the top of the pastry, leaving a 1cm (3/8in) border, then roll up into a tight roll. 5 Refrigerate, seam-side down, on the tray for 15 minutes. Using a large sharp knife, cut the roll in half lengthways. 6 Form a ring with each half with the cut (open) side up. Brush all over with the beaten egg yolk. 7 Bake for 40 minutes or until golden and crisp. Serve warm or at room temperature.

Recipe taken from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books, £18.99). Photography by Rob Palmer.

4 You may find that because the dough is quite wet, it’s hard to manipulate. Feel free to add a little extra flour to your hands to help. Place the balls of dough on oiled baking sheets and cover with a tea towel. If not using straight away, place in the fridge at this point. 5 Preheat the oven to 200°C/Gas Mark 6, or heat a griddle pan over a medium heat. 6 When ready to use, take the dough balls out of the fridge and leave on the side for about 10-15 minutes so that they rise again. Pat them down slightly to form a flat surface (about 15cm (6in) in diameter), then either place in the oven for 12-15 minutes or, if using a griddle, oil lightly and griddle for 2-3 minutes on each side. Recipe taken from Duck & Waffle: Recipes and Stories by Daniel Doherty, published by Mitchell Beazley (£18.99). Photography by Anders Schønnemann.  

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SAVOURY HE AV EN

Naan bread MAKES 20 PIECES OF NAAN BREAD

1kg (2lb 2oz) self-raising flour 200g (7oz) milk 1 free-range egg 50g (1¾oz) sugar 25g (1oz) salt 50g (1¾oz) rapeseed oil 400g (14oz) water 30g (1oz) nigella seeds 1 Place all the ingredients in a large bowl and mix until smooth. If you are using a food stand mixer fitted with a dough hook this takes approximately 5 minutes with the machine set on low speed. Cover the dough loosely with clingfilm and leave to rest for

Rye crackers with roasted caraway seeds MAKES APPROX.35

100g (3½oz) salted butter 100g (3½oz) cold milk 20g (1oz) caraway seeds 100g (3½oz) rye flour 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, salt and roasted caraway seeds in a bowl, then stir in the butter and milk mixture. Tip the dough out onto your work surface and knead well (you can add more heritage wheat if the dough is a little too soft). Knead until smooth, then seal the dough in a resealable food bag or a lidded plastic container, or seal it in a piece of clingfilm. Then leave it to rest in the fridge for about 2 hours. 2 Sprinkle flour onto your work surface,

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20 minutes at room temperature. 2 Divide the dough into 20 equally sized lumps and roll them into small balls. Re-cover the dough balls with the clingfilm and leave to rest at room temperature. After 25 minutes discard the clingfilm and flatten the balls with your hands until they are a couple of millimetres thick, then sprinkle with the nigella seeds. 3 Place a pizza stone in the oven and preheat the oven to 250°C/Gas Mark 9. Working in batches, slide a few pieces of naan dough onto the pizza stone and bake until crisp on the outside and soft on the inside. The baking time will depend on how hot your oven is, so keep an eye on them and expect them to be done after 4-5 minutes.

Cook's NOTES Instead of simply melting the butter, you can give the crackers a delicate nutty flavour by browning the butter and pouring it through a fine wire sieve into a bowl to remove any sediment. Then add the milk and continue the recipe.

tip the dough out onto it and flatten it a little with your hands. Place the dough between two pieces of nonstick baking paper that have also been sprinkled with flour. Roll the dough until it’s a few millimetres thick, then peel off the top layer of paper (but don’t put it in the bin). Cut the dough into 3x6cm (1¼x2½in) rectangles and place them on the piece of paper you just peeled off the dough. 3 Place the paper with the crackers onto a baking sheet and bake at 180°C/

Gas Mark 4, until golden, for about 8 minutes. Transfer the crackers to a rack and leave to cool. Recipes on this page are taken from Bakery: Bread and baking in the Nordic Kitchen by Claus Meyer,  published by Mitchell Beazley (£25). www. octopusbooks.co.uk Photography by Stine Christiansen/ Skovdal Nordic.

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Light rye flatbread MAKES ABOUT 10

300g (10½oz) strong white flour, plus extra for dusting 100g (3½oz) light rye flour 1 tsp fine sea salt 260g (9fl oz) water at 20°C 1½ tsp fast-action dried yeast 3 tsp honey oil, for kneading 1 In a bowl, combine the two flours with the salt. In a mixing bowl, whisk the water with the yeast and honey. Add the dry ingredients, squeezing the dough through your fingers until evenly but roughly combined. Cover and leave for 10 minutes. Rub 1 tbsp oil on the work surface and knead the dough gently on the oiled surface for just 10-15 seconds. Return the dough to the bowl, cover and leave for 10 minutes. Remove the dough

from the bowl and knead once more on the oiled surface for 10-15 seconds. Place it back in the bowl, cover and leave for 10 minutes, then knead one final time for 10-15 seconds, followed by another 10 minute rest. 2 Give the dough a stretch and fold, and repeat this after 45 and 90 minutes, ending with a 15-minute rest. By this time the dough should be puffy and the surface blistered with bubbles. 3 On a well-floured surface, roll out the dough to a thickness of 8mm (¼in). Using a 10cm (4in) round cutter (I use a sharp-edged plastic bowl), press down into the dough to create discs. Remove each disc and place them, spaced a few centimetres apart, on floured baking trays. Cover with a cloth. Lightly re-knead the trimmings so that the dough is smooth again. Cover and leave for 10 minutes before rolling and cutting into the final discs. Leave the dough

discs for 1½ hours, or until increased in height by at least half. 4 Preheat the oven to 200°C/Gas Mark 6. With floured fingertips, make dimples on the surface of each dough disc. Bake in the centre of the oven for 25-30 minutes, or until the surface is gently coloured. Slide the discs onto a wire rack. If you prefer the breads to be softer, cover them with a cloth while they cool.

1 tsp fine sea salt 80g (2¾oz) unsalted butter 50g (1¾oz) ricotta or fresh curd cheese large sprig of rosemary, chopped oil, for kneading

Ricotta and rosemary breadsticks MAKES ABOUT 16

For the ferment 150g (5½oz) plain flour 250g (9oz) whole milk ¾ tsp fast-action dried yeast For the dough 250g (9oz) plain flour, plus extra for dusting

104 baking heaven DECEMBER / JANUARY

For the ferment 1 In a large bowl, combine all the ingredients and leave in a warm place for 1 hour. For the dough 2 In a bowl, combine the flour with the salt. Rub the butter, cheese and rosemary into the dry ingredients until evenly mixed. This rubbing will help the rosemary release its aromatic oil into the flour. 3 Stir the flour mixture into the ferment, then scrunch the dough together with your hands until evenly mixed. Scrape any remaining dough from your fingers into the bowl, cover and leave for 10 minutes. 4 Rub 1 tbsp oil on the work surface and knead the dough on the oiled surface for just 10 seconds, ending with a smooth, round ball. Scrape down the bowl,

replace the dough, cover and leave for a further 10 minutes. Repeat this light kneading twice more, with a 10-minute interval between kneads. Then leave the dough for 1 hour, kneading it once more during that time. 5 Preheat the oven to 180°C/Gas Mark 4. Lightly flour the work surface and roll out the dough to 20x30cm (8x12in). Cut thin 20cm (8in) long strips of the dough, each less than 1cm (½in) wide, then roll these with your hands on the work surface so they elongate and become strands of dough about 40cm (15½in) long. Lay them on a baking tray lined with non-stick baking paper, leaving a little space between them so they do not stick together when they expand in the oven. 6 Bake in batches in the centre of the oven for 25-30 minutes, or until the sticks are crisp and golden brown. Flip the sticks over three-quarters of the way through cooking so that they become evenly coloured. Remove the sticks from the tray and leave to cool on a wire rack while you bake the remaining batches.

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SAVOURY HE AV EN

White bean wafers MAKES ABOUT 10

200g (7oz) cooked white beans, drained well and dried on paper towel 200g (7oz) plain flour, plus extra for dusting ½ tsp bicarbonate of soda ½ tsp baking powder ¾ tsp fine sea salt 50g (1¾oz) unsalted butter 30g (1oz) water at 20°C coarse sea salt, for sprinkling 1 Using a mortar and pestle, or a food processor, mash the beans until you 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 bean paste and water, working them in well with your fingers until you have a soft, smooth dough. 2 Preheat the oven to 200°C/Gas Mark 6. Roll out the dough on a floured

Chickpea pancake SERVES 8

150g (5oz) chickpea (gram) flour 500ml (17fl oz) cold water 1 tsp salt ¼ tsp freshly ground black pepper, plus extra to serve 2 tbsp extra-virgin olive oil 1 sprig of rosemary, leaves picked 50g (2oz) Pecorino, ricotta, Brie or Camembert, thinly sliced, to serve (optional)

Initial step The batter for this pancake needs to be made three hours before it is used. During this time the flour soaks up the water. It is often served with freshly 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!

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cooked r e h t o g in s Try u h as chickpeas or pulses, subceans, and combine borlotti h herbs or paprika them wit

work surface to a thickness of about 3-4mm. Cut the dough into rectangles measuring 5x10cm (2x4in), and place these on a baking tray lined with nonstick baking paper. Brush a little water down the centre of each wafer, then sprinkle sea salt flakes along this dampened line. 3 Bake in the centre of the oven for 15-20 minutes, or until the biscuits are lightly brown at the edges. Transfer to a wire rack and leave in a warm place so that they continue to dry and become crisp. When cold, store in an airtight container.

The recipes on pages 104-105 are taken from The Handmade Loaf by Dan Lepard, published by Mitchell Beazley (£14.99). www. octopusbooks.co.uk

1 Line a 25cm (10in) tart tin with baking parchment. Put the flour, water, salt, ¼ tsp pepper and the oil into a large bowl and whisk, either by hand or using an electric mixer. Cover with clingfilm and leave to rest at room temperature for 3 hours. 2 Preheat the oven to 180°C/Gas Mark 4. Pour the batter into the prepared tin and scatter over the rosemary leaves, discarding the stem. 3 Bake in the oven for around 50 minutes, or until the top is golden brown and starting to crisp. Remove the pancake from the oven and allow it to rest for 5 minutes before removing it from the tin and peeling off the paper. Top with some more black pepper and thinly sliced cheese, if using, then serve warm, cut into triangles.

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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)

Puff pastry pie with cheese & ham SERVES 8-10

2 × 320g (11½oz) sheets of all-butter puff pastry (35×23cm (14×9in)) 125g (4oz) homemade tomato sauce (see recipe, right) salt and freshly ground black pepper 150g (5oz) Fontina, asiago, gruyere or Cheddar, finely grated 150g (5oz) cooked smoked or unsmoked ham, thinly sliced 1 free-range egg, beaten with a pinch of salt and sugar

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1 Preheat the oven to 200°C/Gas Mark 6. Unwrap the pastry and stretch the first piece out onto a baking tray lined with baking parchment. Spread it with the tomato sauce, leaving a border of 2cm (¾in) clear around the edges. 2 If you are using passata, it is generally unseasoned so sprinkle with a little salt and pepper as necessary. Now scatter over the cheese slices followed by the ham, respecting the clear border. 3 Lay the second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface to make a diamond pattern. Lay the scored pastry over the first sheet. Use your fingertips to push the two layers of

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 them up. Rinse each tin out with a ¼ tin of cold water and add this to the saucepan. Simmer over a low heat, uncovered, for about 40 minutes. Taste the sauce and adjust the seasoning as necessary.

Recipes on pages 105-106 are taken from Tuscany: Simple meals & fabulous feasts from Italy by Katie & Giancarlo Caldesi, published by Hardie Grant Books (£25). Photography © Helen Cathcart 2017.

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o ey Bak

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

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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

thing top with kaensyyour that ta om fruit fancy, fr o honeycompôtes ytoghurt! scented

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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 on the surface. The batter can be made up to 8 hours in advance and doing so will give a stronger flavour to the finished product. 3 Set a non-stick mini frying pan – the 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.

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BRUNCH

English muffins SERVES 12

100ml (3½fl oz) water 200ml (7fl oz) milk 30g (1¼oz) unsalted butter 350g (12oz) strong white bread flour, plus extra for dusting 1 tbsp caster sugar a pinch of salt 7g (¼oz) sachet of easy-bake yeast oil, for greasing semolina, for sprinkling 1 Put the water, milk and butter in a small pan, gently heating until the butter melts, then set aside. 2 Place the flour in the bowl of a freestanding mixer fitted with a dough hook and add the sugar and salt to one side of the bowl and the yeast to the other side. 3 With the mixer running, pour in the tepid milky mixture and mix on a low-medium speed for 10 minutes. The dough will seem wet at first, but should come together nicely after

the 10 minutes. If, however, it still seems wet after this time, add a sprinkling of flour and mix again for 2 more minutes. The dough should now be smooth and if pinched between your fingers, shouldn’t stick. 4 Place the dough in a lightly oiled bowl and cover tightly with clingfilm. Leave to rest for about 1½ hours in a warm place until doubled in size, but this time will vary. 5 Once the dough has doubled, turn out onto a lightly floured surface. 6 Dust the surface with some more flour, then roll out to 1cm (½in) thick. Use a 7cm (2¾in) cutter to cut out as many muffins as you can – it may help to dip the cutter into flour. 7 Place the muffins onto a sheet of non-stick baking paper, loosely cover with clingfilm and leave to rise for 30-40 minutes. 8 Gently heat a large heavy-based frying pan or griddle and moderately sprinkle the surface of the pan with semolina – cooking on top of the semolina will prevent the muffins from sticking and burning. Transfer

the muffins to the pan, and leave to slowly cook for about 5 minutes until they are lightly browned and have plumped up. 9 Turn them over with a palette knife and cook on the other side for a few more minutes until equally as golden. The pan may need another sprinkling of the semolina. Once the muffins are cooked on both sides and feel light when lifted, transfer them to a wire rack. Repeat until all of the muffins are cooked. 10 The muffins now need toasting. Gently pull the muffins apart and toast each half under a medium grill until crisp and golden. Top with anything from poached eggs to lemon curd.

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BRUNCH

American-style pancakes MAKES 8-10 PANCAKES

40g (1½oz) unsalted butter 200g (7oz) plain flour 1 tsp baking powder 2 tbsp caster sugar a pinch of salt 2 free-range eggs 300ml (10fl oz) milk oil and butter, for frying To finish selection of seasonal fruits maple syrup 1 Melt the butter in a small pan and set aside. Sieve the flour and baking powder into a large bowl, then repeat – doing so will incorporate the baking powder more evenly throughout the flour. 2 Add the sugar and salt and make a

well in the centre. Separate the eggs, adding the yolks to the milk and putting the whites in a separate bowl. Give the milk and yolks a good mix, then gradually pour into the flour bowl, whisking as you do so. 3 Gradually draw in more of the flour until all of the flour has been combined and you have a smooth and lump-free batter. Add the melted butter and combine completely. 4 Whisk the egg whites until they form soft peaks. Test by tilting the bowl to one side – if the egg whites slide, whisk them some more; if they hold, they’re ready. Gently fold one-third of the whites into the pancake batter, being as light handed as you can, then fold in the rest. You don’t want to lose all of those air bubbles that you have taken time and energy to whisk up. 5 Heat a non-stick mini frying pan

over a medium heat, add a little oil and a knob of butter and leave to melt. When the butter starts to go frothy, spoon in a generous tablespoon of the batter per pancake and even out, swirling the pan until the batter reaches the edges. 6 Cook for about 1 minute, turning when air bubbles appear on the surface of the batter. Gently flip over using a palette knife and cook on the other side for another minute. Rest on kitchen paper and repeat until all of the batter has been used, keeping the already cooked pancakes warm as you do so. 7 Stack a few pancakes per person on a warmed plate and top with some fresh fruit and finish by drizzling over a generous glug of maple syrup.

ell with w k r o w e s the gs, honey bacon anddenguts or even and candies of chocolate lashing t do you fancy? sauce... Wha

Recipes on pages 97-100 are taken from Soulful Baker by Julie Jones, published by Jacqui Small (£20). Photography by Lisa Linder.

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BAKING ESSENTIALS Tala (www.talacooking.com) share their essential tips, ideas and tools to help you achieve the perfect bake!

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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 baking with a set of ceramic baking beans. You will find that your pastry is crispier, lighter and more even when you 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.

Top tips!

BAKING BEANS WILL WEIGH DOWN THE PASTRY, ENSURING THAT IT WON’T RISE UP IN THE OVEN

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 the fact that your base will be crisp and well baked, holding its size and shape perfectly. Tala’s ceramic baking beans are suitable for domestic oven use, up to 240ºC.

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Top tips!

A ONCE-IN-A-LIFETIME PURCHASE: IF YOU’VE BOUGHT ONE SET OF BEANS, YOU’LL NEVER NEED ANOTHER

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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 £5.22, Amazon

Tala Perfomance Non-Stick Heart Shape Springform Cake Tin

This set of three heart-shaped cutters has easy grip handles and is ideal for pastry, icing and biscuits!

£6.49, www.cookshop.co.uk This tin can be used all year round, ideal for Valentine’s Day and special anniversaries.

112 baking heaven DECEMBER / JANUARY

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BAKING ESSENTIALS

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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 SELFCATERING 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! IF YOU NEED TO STOP ICING FOR A FEW MINUTES, AVOID THE NOZZLE CRUSTING OVER BY UNSCREWING THE COUPLER, REMOVING THE NOZZLE, COVERING THE OPENING WITH CLINGFILM, THEN GENTLY RE-SCREWING THE COUPLER DON’T BE TEMPTED TO OVER FILL THE BAG OR IT WILL BECOME UNWIELDY. INSTEAD, TOP UP THE BAG AS AND WHEN YOU NEED TO WASH YOUR NOZZLES BEFORE USING THEM – OURS ARE DISHWASHER SAFE

Perfect piping Whether you’re piping buttercream onto a mini cupcake or decorating a whole cake, it’s worth finding a quality icing bag set that’ll give you consistently good results! Tala’s icing bag set includes a 30cm (12in) long quality icing bag, a screw adaptor to facilitate changing of icing nozzles and six stainless steel nozzles covering a choice of patterns. There is also a scraper for creating patterns along the side of the cake, and to ensure product life is preserved, nozzle brushes are also included for efficient cleaning. 1 Unscrew the adaptor. 2 Place your selected nozzle onto the head of the adaptor, which is showing through the bag and re-screw back onto the adaptor body, making sure that it is fairly tight. 3 Half fill the bag with icing. 4 Twist the top of the bag to force the icing

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to the bottom, then fold over the top of the bag, squeezing the bag gently until the icing is forced through the nozzle. 5 For best results, keep the nozzle end as close as possible to the surface that is being iced. In the case of lettering, lift the nozzle a little higher from the surface. 6 Nozzles can be changed during an icing project simply by unscrewing the adaptor and replacing with another.

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BRITISH BAKING ICON

MAKES 12 For the cakes 150g (5½oz) unsalted butter, softened 100g (3½oz) golden caster sugar grated zest and juice of 1 lime grated zest and juice of 1 lemon 2 large free-range eggs 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

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AK H B ING IS

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 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 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. 5 Decorate with curled lemon and lime zest and a dusting of icing sugar.

BAKING I SH

LITTLE CITRUS CAKES These light and airy little bakes have a hidden surprise! Take a bite to reveal a deliciously smooth and zingy lemon curd. Serve them as an after dinner treat, or pile them up on a cake stand for a showstopping afternoon tea centrepiece!

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CHOCOLATE FOR FREE SPIRITED BAKERS

GUITTARD COCOA ROUGE

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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

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AMAZON UK