25 August 2016
The Great British Bake Off is back on our screens so baking fever has gripped the nation...each week we'll give you one of our delicious baking recipes to try at home!
Week 1: Apple Tarte Tatin (serves 6)
- 5 Braeburn apples - peeled, cored and cut vertically in
- 75g castor sugar
- 75g unsalted butter - diced
- All butter puff pastry - cut into a 30cm diameter circle
- Scatter the sugar on the bottom of a heavy based over proof pan
and dot the butter on top of the sugar. Pack the apples, rounded
side down, on top of the butter and sugar.
- Start the pan over a high heat and as the caramel occurs, lower
the heat with every shade until eventually you end up with a light
golden mahogany shade of caramel. This process should take about
12-15 minutes fiishing on a very low heat. Remove the pan from the
heat and allow the apples and caramel to cool.
- Preheat the over to 220c. Fold 1cm of the pastry in to create a
lip, dock with a fork and place on top of the cooked apples,
folding and tucking the lip you've created underneath the apples so
it comes in contact with the caramel.
- Place in the oven for 10 minutes. After which, lower the
tempaerature of the oven to 200c and bake for a further 10
- Remove from the oven and allow to cool. To remove the tarte,
cover the pan with a large dinner place and in one scoop turn the
pan and the plate upside down. Arrange the apples back into place
and scrape any excess caramel sauce from the pan, spreading and
smoothign into the gaps between the apples.
- To serve, gently wamr the tart in a low oven and servce with a
dollop of creme fraiche.
Week 2: Creme Brûlée (serves 4)
- 500ml double cream
- 6 large egg yolks
- 100g castor sugar plus extra for glazing
- 1 vanilla pod - de-seeded
- Preheat the oven to 150c. Whisk the egg yolks and sugar
together in a mixing bowl.
- Gently bring the cream to a simmer and slowly liaise with the
egg yolk mix, making sure you do not scramble the eggs.
- Carefully fill the ramekins. Place in a deep roasting tray and
3/4 submerge the ramekins with boiling water. Cover tightly with
cling film and transfer to the oven for 35-40 minutes or until the
custard is set but still has a slight wobble.
- Remove from tray and allow to cool at room temperature. Once
cooled to the touch, cover with cling film and refrigerate for a
minimum of 6 hours.
- To serve, remove from the fridge and evenly sprinkle with
castor sugar. Use a blow torch to glaze or pop the brulees under a
scorching hot grill.
Week 3: Focaccia (40cm square)
- 300 g strong flour
- 150 g plain flour
- 150 g tipo '00' flour
- 50 g fine semolina
- 1 x 7 g sachet dried yeast or 30g fresh yeast
- Warm water @ 35°C
- ½ teaspoon sugar
- 1 teaspoon sea salt, ground fine plus extra for the
- Measure 150ml of warm water and put into a 1lt bowl, sprinkle
over the yeast and add the sugar, whisk to dissolve.
- Add 60g of the plain flour and whisk to a smooth paste this is
called the biga, cover with plastic film and put in the fridge
- When you are ready to make your bread take the biga from the
refrigerator and add 300ml of warm water mix.
- Mix the three flours, semolina and salt together and gently
pour onto your clean workbench, use the bowl to make a well then
carefully pour in your biga mix.
- Slowly start to mix in the flour from the edge taking care not
to bust the dam, continue to mix until it starts to thicken, it is
best to use just one hand keeping the other dry.
- Once the mix is nearly incorporated clean off the sticky hand
with flour and start to gently work the dough together. The dough
needs to be well combined but not smooth, make sure all the
residual dough is bought together from the work surface, rub your
fingers and hand with a little flour to get clean then kneed into
- Place in a large bowl cover with a damp cloth and put into a
warm place to prove for one hour.
- We are now going to do three book folds to work and generate
elasticity into the dough. After the first hour take the dough,
scrape onto a lightly floured bench, and using floured hands gently
flatten the dough to a inch thickness in the shape of a long
- Fold each end in on itself a third of the length, then fold
over to form a pillow. Repeat and return to the bowl for 1 hour. Do
this twice more.
- Set aside to prove again for 30 minutes, shape or roll to the
size required, prove and bake for 20 minutes at 190c.
Week 4: Chilli chocolate pot with churros (makes
- 100g unsalted butter, diced
- 175g plain flour
- ¼ tsp baking powder
- 3 large eggs, beaten
- 1 tsp orange flower water (optional)
- grated zest from ½ orange
- sunflower oil, for frying
- golden caster sugar and ground cinnamon, for sprinkling
Chocolate Pots (Makes 8 x 4oz
- 150g dark chocolate 70% buttons
- 250ml double cream
- 5g unsalted butter, softened
- 1 cinnamon stick
- 1 tbsp condensed milk
- 1 tsp vanilla extract
- ¼ large red chilli dried, deseeded
- Finely chop the dark chocolate and tip into a bowl. Pour the
double cream into a small saucepan, add the cinnamon stick,
condensed milk, butter, chilli and vanilla extract, and bring to a
simmer. Stir until smooth then pour over the chopped chocolate and
stir again until the mixture is combined. Pass through a fine sieve
and set aside and pour into small 4oz ramekins. Cool in the fridge
- To make the churros, tip the diced butter into a saucepan, add
200ml cold water and a pinch of salt. Put the pan over heat to melt
the butter and bring to the boil. Sieve the flour and baking powder
together. As soon as the water boils, remove it from the heat and
quickly stir in the sifted flour and baking powder. Beat the mix
with a wooden spoon until smooth and it comes away from the sides
of the pan in a smooth mass.
- Tip the mixture into a bowl and cool for a couple of minutes.
Then gradually add the beaten eggs one at a time, beating well
until the mixture is smooth, glossy and drops reluctantly from a
spoon. Add the orange flower water (if using) and grated orange
zest, and mix until combined. Cover the bowl with a clean tea towel
and leave the batter to one side to rest for 30 minutes.
- Fill a large saucepan no more than one third full with oil.
Heat until it reaches 175°C (or a cube of bread browns in a
minute). Fit a large piping bag with a large star-shaped nozzle and
fill with batter. Once the oil has come up to temperature you can
start to cook the churros. Pipe 2 or 3 finger-length strips of
batter directly into the pan cutting off each strip with a pair of
scissors. Do not cook more than this in one go or the oil will cool
down dramatically and your churros will be heavy and greasy, rather
than crisp, golden and light.
- Cook the churros for about 45 seconds to one minute on each
side until golden and crisp. Remove them from the pan with a
slotted spoon, drain quickly on kitchen paper and sprinkle
liberally with caster sugar and cinnamon (optional).
Week 5: Pizzaladiere with Red Pepper Confit and Dunlop Goats
Cheese (serves 4)
- Sheet of all-butter puff pastry cut into approximately A4
- Extra virgin olive oil
- 1 large red onion- sliced
- 2 cloves of garlic - sliced
- 2 red peppers - roasted, skins removed, de-seeded and cut into
- 2 yellow pepper - roasted, skins removed, de-seeded and
cut into slices
- 75ml sherry vinegar
- 1/2 tsp smoked paprika
- 120g Dunlop goats cheese or alternative - crumbled
- 100g black pitted olives - sliced
- Handful of fresh rocket
- Fresh pesto
- Freshly ground black pepper
- Place a large pan over a medium heat with a generous glug of
olive oil. Once hot, add peppers, onion and garlic and saute with
little colours, stirring frequently until softened. Lower the heat
- Deglaze the pan with the sherry vinegar scraping any residue
from the bottom of the pan; reduce the vinegar by half then
sprinkle and stir in the smoked paprika. Reduce the heat to very
low, cover and continue to cook, stirring occasionally, until the
vegetables are softened to almost a pulp. Taste and season wtih
salt and freshly ground pepper. Allow the confit to cool until
- Preheat the overn to 180c. Place the puff pastry on a tray and
prick the base with a fork then fold or crimp the egdes to create a
lip along all four edges. Evenly spread and top with the cooled
pepper confit and bake in the oven for 12-14 minutes. Dot with the
crumbled goats cheese and black olive slices, place back in the
oven and bake for 12-14 minutes. To serve, scatter with rocket and
drizzle with pesto.
Week 6: Baked Vanilla Cheesecake (serves 6)
- 75g unsalted butter - melted
- 100g digestive biscuits
- 100g ginger nut biscuits
- 450g cream cheese
- 150g castor sugar
- 1 vanilla pod - seeds only
- 4 medium free-range eggs lightly beaten
- Preheat the oven to 180c. Spray the inside of a 24cm cake tin
with spray wax.
- Place the digestive and ginger nuts into a food processor and
pulse until the consistency of sand. Pour in the melted butter.
Line the base of the cake tine with the mixture and compact and
level with the back of a spoon. Place in the fridge until
- Beat the cream cheese, sugar, vanilla seeds and eggs together
until smooth. Pour on top of the set biscuit base and place in the
oven for 30-35 minutes or until pale golden and has a firm to the
- Allow to cool. Carefully run a sharp knife around the edge of
the tin and transfer to a serving plate. Servce with seasonal red
fruit and a dusting of icing sugar.