Baking Heaven 2020-07 amp 3B08 UserUpload Net

CAKE DECORATING SCHOOL

Decorate shaped biscuits Make playful cupcake toppers

Create a basic tiered cake

Blueberry & pistachio mini

loaves, page 13

Get set... Bake!

C U P C A K E S | B I S C U I T S | C A K E S | D E S S E R T S | S A V O U R Y

• Triple chocolate cake• Ice lolly biscuits• Twisted cinnamon buns

75Recipes

& projects

MINI-BAKES!

STEP-BY-STEPEasy cinnamon pecan danish pastries

PACK UPA PICNIC!

Sweet & savoury bitesto enjoy in the great outdoors

PLUS!EASY

BAKESMade with

storecupboardingredients

Delightful mini treats for

MAXIMUM indulgence...

FAMILY PLEASING

98

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FOOD HEAVEN

JUL/AUG 2020PRICE £5.99

WWW.FOODHEAVENMAG.COM

W E L C O M E

Hands up, who has been baking more than ever

recently? I have too, and it's been such a delight to

dedicate more time to making (and eating!) the

things I love. It's not been an easy task, with some

key ingredients being harder to get hold of than

others, but in these challenging times it's clear

that a lot of you have found comfort in the

familiarity of the kitchen too. Or, perhaps you've

only just discovered baking and are looking for some inspiration to help

you grow confidence and improve your skills? Well, either way, you've

come to the right place because, as always, we've filled this issue of

Baking Heaven with plenty of indulgent treats for you to make at home!

Try our collection of delicious mini bakes from page 9, follow our step-

by-step guide to making the easiest ever cinnamon pecan Danish

pastries on page 30 (we recommend enjoying these with a big mug of

coffee!), plus find out the key things you need to know to help you create a

basic tiered cake on page 64. Don't miss our homemade sweet and

savoury picnic fare from page 69 too – we've rounded up the perfect

bakes for taking on a trip in the great outdoors!

We'd love to see what you've been whipping up recently, so please don't

forget to take a snap of your bakes and upload them to Instagram with

the hashtag #bakingheavenmag

Happy baking!

GET IN TOUCHEditorJessica Clark

[email protected]

Publisher Sally FitzGerald

Creative Director Jenny Cook

Art Editor Martin Davies

Printed by

William Gibbons & Sons

“In these challenging times it's clear that a lot of you have found comfort in the kitchen!”

JESSICA CLARK

EDITOR

Cover image © Stockfood, the Food

Media Agency

JOIN US NEXT MONTH!The next issue of baking heaven goes on sale 6th August – don’t miss it!

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JULY/AUGUST baking heaven 3

4 baking heaven JULY/AUGUST WWW.FOODHEAVENMAG.COM

Recipes & projects

9 MINI BAKES

Little treats for maximum indulgence

19 CAKE HEAVEN

Impressive bakes for all occasions

25 CUPCAKES

Little bites of indulgence

34 BISCUIT HEAVEN

40 PUDDING HEAVEN

Make the most of desserts

49 TEATIME TREATS

Indulgences for the afternoon

59 CAKE DECORATING SCHOOL

Step-by-step showstoppers

75 SAVOURY HEAVEN

Baking with a savoury touch

13

COVER

RECIPE

19

25

Features 6 WHAT’S COOKING

29 PICK OF THE PRODUCTS

30 STEP-BY-STEP: EASY CINNAMON AND

PECAN DANISH PASTRIES

32 SUBSCRIBE TO FOOD HEAVEN

69 PACK UP A PICNIC: SWEET AND

SAVOURY BITES

80 BAKING ESSENTIALS: TOP TIPS,

IDEAS & TOOLS

82 CLASSIC WITH A TWIST:

LEMON CURD CHEESECAKE POPS

CUPCAKES

30

80

BISCUITS

CAKES

34

JULY/AUGUST baking heaven 5WWW.FOODHEAVENMAG.COM

40

59

75

Recipe & project finder

PUDDINGS

TEATIME

CAKE DECORATING SCHOOL

SAVOURY

49

Mini Bakes10 Mini gingerbread houses

10 Mini sweet pizzas

11 Mini vanilla layer cakes

12 Cacao fudge bars

12 Mini berry cheesecakes

13 Blueberry & lemon mini loaves

14 Chocolate choux buns

15 Macaroons

15 Fondant fancies

16 Mini chai canelés

17 Honey & raspberry mini cakes

Cakes19 Chocolate Guinness cake

20 Easy triple chocolate cake

20 Rhubarb & yoghurt cake

21 Raspberry sponge cake

22 Pineapple white chocolate cake

23 Orange blossom cake

24 Riesling cake

24 Apple cinnamon cake

Cupcakes25 Cherry, yoghurt & oat muffi ns

26 Lemon drizzle cupcakes

26 Red velvet cupcakes

27 Vegan blueberry muffi ns

27 Chocolate & raspberry muffi ns

28 Vegan vanilla cupcakes

Biscuits34 Cider apple fl apjacks

35 Breakfast coffee cookies

36 Chocolate sunfl ower butter cups

37 PB & strawberry energy bites

37 Soft grape molasses cookies

38 Sesame tuiles

38 Langues de chat

39 Chocolate and hazelnut sablés

Puddings40 Boodle’s fool

41 Whisky rice pudding

41 Venezuelan chocolate pancakes

42 Homemade pocket tarts

42 Galette

43 Jam bars

44 Peach & rosemary tartlets

44 Cherry clafoutis

45 10-minute sticky date pudding

45 Manouri & thyme honey cheesecake

46 Picota cherry tiramisú

47 Cherry & chocolate cheesecake tart

48 Picota cherry pancakes

Teatime Treats50 Sweet blueberry buns

51 Apricot pie with pistachios

51 Sweet potato & pecan traybake

52 Chocolate & almond brownies

52 Cointreau & orange custard tarts

53 Chouxnuts

54 Yorkshire rhubarb pie

55 Apple crumble ice cream sandwiches

56 Marmalade & fruit loaf

56 Almond slices

57 Twisted cinnamon buns

Cake Decorating School60 Rubber ducky cupcakes

62 Ice lolly biscuits

64 Create a tiered cake

Pack up a Picnic70 Apricot bake with coconut

71 Cranberry rock buns

71 Lemon & lavender muffi ns

72 Cheddar & sun-dried tomato muffi ns

73 Beetroot & goat’s cheese bites

74 Tomato & poppy seed mini loaves

Savoury75 Mediterranean tarts

76 Cheese & herb biscuits

77 Baked egg baguette

77 Cherry tomato quiche

78 Beetroot & stilton quiche

78 Cherry & feta focaccia

79 Twice-baked cheese souffl és

Twist on a Classic82 Lemon curd cheesecake pops


Designed to acknowledge and

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showcase what they’ve learnt. The

award categories are:

Aspiring Student Chefs

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and over) – to submit and cook

Coconut Merchant has the largest

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Passionate about sharing

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they source products that are all-

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To enter the competition, go to

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comps and answer the simple

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Good luck!

their signature dinner party menu

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team of an under 18 and a

parent/grandparent/

guardian over 18) – to submit

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selection of ‘chef recommended’

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cook and a luxury hamper

full of cooking goodies for the

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Entries are open now, closing on

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out more, please visit

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Camphill Village Trust supports

people with learning and other

disabilities to lead a life of

opportunity, at their

10 communities and services

across England. Running

regular workshops or activities

helps the people they support to

learn new skills and provides

them with a creative outlet,

giving people the satisfaction of

making an item others want to

purchase. From wood

workshops, weavery’s, bakeries,

farms, a creamery and cafés and

shops, people can develop skills

in customer service, food

hygiene, food preparation and

handling money. During

COVID-19 the shops and cafés

are closed, but their online shop

is still open, providing organic,

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are delicious preserves, cordials

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goodies. Find out more about the

charity and visit the shop at

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For a good cause…

Handmade goodies online!

WIN!

Have you made a cake

or bake from the

magazine that you’re

really proud of? Share it

with us on Instagram!

Simply tag us

@bakingheavenmag

and use the hashtag

#bakingheavenmag –

we’d love to see what

you’ve been making!

##bbaakkiinngghheaaveennmmaagg

Have you made a cake

or bake from the

magazine that you’re

really proud of? Share it

with us on Instagram!

Simply tag us

@bakingheavenmag

and use the hashtag

#bakingheavenmag –

we’d love to see what

you’ve been making!

B A K I N G N E W S


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1 of 5 Do Sourdough bundles!One of the oldest yet simplest, tastiest and

most nutritious breads you can make,

sourdough needs only flour, water, salt – and

a little time. Lockdown has seen a huge

number of us turn to making our own bread

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over 30 years who has ‘changed the way we

think about bread’– reveals how the slow

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everyone can make this wonderful bread at

home. We’re offering Baking Heaven readers

the chance to win 1 of 5 special gift bundles

worth £14.95, which includes a copy of Do

Sourdough along with a sachet of Andrew’s

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Cutting down on sugar? Switch to Splenda

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Splenda® also comes in

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sweetening tea or coffee. If you’d

like to discover the great taste of

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splenda.co.uk/recipes for

hundreds of inspiring ideas!

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Fancy something sweet? These delicious

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Pine honey & raspberrymini cakes, p17

OUR BEST

BITE-SIZED BAKES

By AO Life (www.ao.com/life)



Mini gingerbread housesYOU WILL NEED

500g (1lb 1oz) plain fl our

1 tsp bicarbonate of soda

200g (7oz) honey, melted

120g (4oz) caster sugar

25g (1oz) gingerbread spice mix

120g (4oz) unsalted butter

1 free-range egg

white icing pen

sugar shapes, to decorate

mini gingerbread house templates

(see step 4)

1 Combine the flour and bicarb in a

bowl and set aside. Melt the honey in a

Mini sweet pizzasSERVES 8

195g (7oz) self-raising fl our

a pinch of salt

½ tsp baking powder


50g (1¾oz) butter, cold and cubed

80ml (3fl oz) whole milk

2 Place the flour, salt, sugar and baking

powder in a bowl with the butter and

rub together until you have a fine

crumb-like texture.

3 Squeeze the orange juice into the

milk, then leave to sit for a few minutes.

It will curdle slightly but don’t worry,

that’s good! It will help give the scone

pizza bases a great texture.

4 Warm the milk mixture in the

microwave for 10-15 seconds until

warm, but not hot. Pour the warm milk

into the flour mixture.

5 Cut the mixture with a butter knife – it

will be gloopy at first, don’t worry!

When it’s looking like a dough, gently

bring it together into a ball.

6 Divide the mixture into eight even

pieces – they’ll weigh about 40-45g

(about 1½oz) each.

7 Line a large baking tray (or two small

ones) and pat the dough balls down to

flat discs about 1cm (½in) thick.

8 Bake for about 12 minutes until pale

golden. Leave on a wire rack to cool

completely.

9 Stir the vanilla into the yoghurt until

fully combined.

10 Put a blob of yoghurt on top of each

scone pizza and spread almost to the

edges. Top with small pieces of fruit in

any combination you fancy, then drizzle

with honey. Enjoy immediately!

pan over a low heat, then add the sugar

and spice mix and stir until runny.

2 Add the flour to the bowl of a stand

mixer, followed by the honey mixture.

Add the butter and egg, then combine

until a stiff dough forms. Roll into a ball,

then chill in the fridge for 20 minutes.

3 Preheat the oven to 200°C/Gas

Mark 6. Remove the dough from the

fridge and roll out to 2-3mm thick.

4 Using templates (you can find them

online and print them out, or create your

own), cut out little house shapes.

5 Pop the shapes onto a lined baking

sheet and bake for 4-5 minutes. Remove

from the oven and allow to cool.

6 Using a white icing pen, stick the

sides together. Decorate with icing

pens and use sugar shapes to decorate.

1 tbsp freshly squeezed

orange juice

200g (7oz) Greek yoghurt

1 tsp vanilla extract

2 tbsp runny honey

a selection of fresh fruit


Mark 6.


BI T E -SI Z E D BA K E S


Mini vanilla layer cakesMAKES 4

For the cakes

350g (12oz) plain fl our


1 tbsp baking powder


¼ tsp salt

200g (7oz) unsalted butter, cubed

3 large free-range eggs



For the vanilla syrup

100g (3½oz) caster sugar

100ml (3½fl oz) water

1 tbsp vanilla paste or extract

For the frosting

350g (12oz) mascarpone

150g (5½oz) icing sugar

50ml (2fl oz) double cream, more

if needed

2 tsp vanilla extract or paste

For the whipped cream

200ml (7fl oz) double cream, cold

60g (2oz) icing sugar

1 tsp vanilla extract or paste

food colouring (optional)

To decorate

fresh berries, sprinkles, meringue

kisses, edible fl owers

1 Preheat the oven to 180°C/Gas Mark

4. Spray a 35x25cm (14x10in) baking tin

with cake release (or grease with

butter) and line with baking paper.

2 Add all the dry ingredients for the

cake to the bowl of a stand mixer and

mix together using a balloon

whisk attachment.

3 Add the cubed butter and mix for

a couple of minutes on a medium-

low speed until the mixture

resembles breadcrumbs.

4 Add the eggs, one by one, mixing

well after each addition. Scrape the

bowl of the mixer to make sure the

ingredients are thoroughly combined.

5 Add the milk and vanilla extract and

beat together. Stop and scrape the

bottom and sides of the mixing bowl.

Continue mixing for a couple of minutes

until the batter is completely smooth.

6 Transfer the batter into the prepared

tin and level the mixture.

7 Bake for 23-25 minutes, or until a

skewer inserted in the centre comes out

clean. Cool completely before frosting.

8 To make the frosting, put all the

ingredients in a bowl and beat together

using a stand or hand mixer until it

forms peaks. Transfer to a piping bag

fitted with a round nozzle.

9 To make the vanilla syrup, combine

the sugar and water in a saucepan and

bring to a simmer, stirring to dissolve

the sugar. Add the vanilla paste and stir

to combine. Turn the heat off and allow

to cool. This syrup can be used to brush

on cakes for extra flavour and to seal in

moisture. Keep any leftover syrup in the

fridge in a sealed jar for up to a month.

10 Remove the cake from the pan

using the baking paper to lift it out.

Brush the cake with the vanilla syrup.

11 Use a pastry or cookie cutter to

cut 12 circles – any scraps are a

baker’s perk!

12 Pipe small blobs of the frosting

onto the mini cake layers and

sandwich them together.

13 Whisk all the ingredients for the

cream together until it forms peaks

– this is best done with a hand mixer.

14 Transfer to a piping bag fitted with a

star tip and pipe a generous swirl of

frosting over each cake. Decorate with

whatever takes your fancy!

Decorate with berries,sprinkles & meringue!

By Bioglan Superfoods

(www.bioglansuperfoods.co.uk)

Cacao fudge barsMAKES 12

170g (6oz) dates

75g (2¾oz) cashew nuts

65g (2oz) pecans

3 tbsp maple syrup

2 tbsp Bioglan Superfoods

Cacao Boost

1 Place all of the ingredients in a food

processor and blend until combined.

2 Add some water if the mixture is too

sticky. Spread the mixture over the

bottom of a square baking tin and place

into the fridge for at least 30 minutes.

3 Cut the bars into 12 portions. They can

be stored in the fridge for up to 1 week.

No bake mini berry cheescakesSERVES 12

100g (3½oz) digestive biscuits

60g (2oz) unsalted butter, melted

1 tbsp unfl avoured gelatine

120ml (4fl oz) cold water

750g (1lb 7oz) cream cheese,

softened


2 tbsp Bioglan Superfoods

Strawberries

450g (1lb) strawberries

150g (5½oz) blueberries

150g (5½oz) raspberries

120ml (4fl oz) whipping cream,

whipped

raspberry coulis and extra berries,

to serve (optional)

For the base

1 Blend the biscuits into fine crumbs,

then combine them with the butter.

2 Line a cupcake or muffin tin with

paper cases, then press the mixture into

them. Set aside in the fridge to allow the

biscuit base to firm up.

For the fi lling

1 Add the cold water to a small

saucepan and stir in the gelatine, then

let it sit for one minute. Heat on a low

heat and stir until the gelatine dissolves

completely. Allow it to cool slightly.

2 Add all the berries to a food processor

and pulse until coarsely chopped; you

don’t want it to be a purée.

3 In a large bowl, beat the cream cheese

until fluffy. Beat in the sugar followed by

the berries and Superberries. Add the

gelatine water and mix until combined.

Fold in the whipped cream and spoon

evenly over the individual biscuit bases.

Refrigerate for at least 6 hours.

4 Carefully lift the cheesecakes out of

the tin and serve with berries and

raspberry coulis, if desired.

By Bioglan Superfoods (www.bioglansuperfoods.co.uk)


RECIPE

BAKING TIP

VERY BERRY!YOU CA N USE F RESH

OR F ROZ EN BLUEBERRIES

IN T HIS RECIPE

Recipe and photography by Stockfood, the Food Media Agency



Blueberry and pistachio mini loavesSERVES 8

cooking spray, for the tin

120g (4oz) butter, softened


1 large free-range egg

1 tsp almond extract (optional)


200g (7oz) plain flour

2 tsp baking powder

½ tsp salt

120ml (4fl oz) buttermilk


60g (2oz) shelled

pistachios, chopped


zest of 1 lemon, julienned


4. Spray an 8-hole mini loaf tin with

cooking spray.

2 In a large mixing bowl, cream together

the butter and caster sugar using an

electric whisk, about 2-3 minutes. Beat

in the egg and both extracts.

3 Sift the flour, baking powder and

salt into a separate mixing bowl. Fold

the flour mixture into the creamed

butter in three additions, alternating

with the buttermilk. Fold in the

blueberries and pistachios.

4 Divide the batter between the holes

of the tin. Gently tap the tin on a flat

surface to help it settle.

5 Bake in the oven until the loaves are

golden and springy to the touch, about

20-25 minutes; a toothpick should come

out clean from the centres when ready.

6 Remove the tin to a wire rack. Let the

cakes cool in the tin for 5 minutes before

turning out and leaving to cool completely.

7 Sift the icing sugar into a mixing bowl.

Whisk in hot water by the teaspoon until

you have a smooth, pourable icing.

8 Spoon the icing over the loaves and

garnish with the lemon zest.


Chocolatechoux bunsMAKES 30

150ml (5fl oz) water

50g (1¾oz) butter, cut into small

cubes

60g (2oz) strong fl our

a pinch of salt

2 large free-range eggs, beaten

For the fi lling

150ml (5fl oz) double cream

¼ tsp vanilla extract

1 tbsp icing sugar

For the topping

150g (5½oz) dark chocolate

(70-80% cocoa solids)

1 tbsp double cream


Mark 6.

2 Put the water and butter into a

saucepan. Heat gently until all the

butter has melted, then bring to the boil.

3 Take off the heat and immediately

tip in all the flour and salt. Beat the

mixture until smooth and there are no

traces of flour left; the mixture should

come away from the sides of the pan.

Leave in a mixing bowl to cool to

body temperature.

4 Beat in the egg a little at a time, until

the mixture is smooth and shiny and

of dropping consistency.

5 Slightly dampen two baking

trays. Spoon walnut-sized

amounts of pastry onto the

baking trays, leaving plenty

of space between.

6 Put the trays into the hot oven

and immediately turn the heat up to

220°C/Gas Mark 7. Bake for about

15 minutes until risen, crisp and golden.

7 Immediately pierce each bun to allow

the steam to escape. Leave to cool.

8 For the filling, whisk the cream until it

holds its shape, then add the vanilla and

icing sugar and whisk until stiff.

9 For the topping, break the chocolate

into small pieces and heat in a bowl over

a pan of hot water. Once melted, leave

to cool a little, then stir in the cream.

10 Split the profiteroles with a sharp

knife and fill with the cream, then

replace the lid and spoon over

the topping.



Macaroons with rosewater creamMAKES ABOUT 12 MACAROONS

1 free-range egg white

75g (2¾oz) caster sugar

60g (2oz) ground almonds


pink/violet food colouring paste

rose petals, for decoration

For the cream


½ tsp rose water


Mark 1.

2 Whisk the egg white until stiff, then

gradually add the caster sugar and

continue whisking until the mixture is

very thick and mousse-like. Gently fold

in the almonds, icing sugar and food

colouring, then beat hard to combine

into a smooth paste.

3 Arrange teaspoonfuls on baking

parchment and bake for about

25 minutes until crisp on top but still soft

in the middle.

4 Whisk the cream and fold in

the rose water.

5 To serve, sandwich two macaroons

together with the rose water cream and

scatter over the rose petals.

Fondant fanciesMAKES 16 CAKES





225g (8oz) self-raising fl our

6 tbsp apricot jam

350g (12oz) marzipan, rolled to 1cm

(½in) thick

1.25kg (2lb 8oz) icing sugar, sifted

food colourings of your choice

small cake decorations, like

crystallised violets etc.

1 Line an 18cm (7in) square cake tin.

Preheat the oven to 180°C/Gas Mark 4.

2 Beat the butter and sugar together

until pale and fluffy, then whisk in the

eggs. Add the vanilla extract, then fold

in the flour.

3 Spoon the mixture into the tin, level

the top and bake in the oven for around

35 minutes.

4 When cool, cut in half horizontally and

spread a layer of apricot jam on each of

the cut sides. Lay the sheet of marzipan

over the bottom layer, then sandwich

with the top layer.

5 Meanwhile, place the icing sugar into a

large bowl and very slowly add cold water

until the mixture is thick enough to drop

slowly from a spoon. Divide into as many

bowls as you want colours and stir a tiny

drop of food colouring through each.

6 Cut the cake into 16 squares, turning

each one upside down so the sharpest

edges are on top. Place a few on a wire

rack over a tray, and spoon over the

The recipes on pages

14-15 are taken from

Flavours of England

Afternoon Tea by Gilli

Davies (£6.99).

Photography

© Huw Jones.

www.graffeg.com

coloured icings, working the icing down

each fancy with a wet finger.

7 Add the decorations to the tops while

they’re still wet, then allow to set

completely before serving.


Mini chai canelésMAKES 24 MINI CANELÉS OR 9

NORMAL CANELÉS


1 free-range egg

1 free-range egg yolk

50g (1¾oz) plain white fl our


25g (1oz) butter, plus 1 tbsp

for greasing

1 tbsp rum or brandy

4 chai tea bags

a pinch of salt

1 Heat the milk, butter and chai tea

bags in a saucepan to barely a simmer

until the butter has melted. Remove

from the heat and allow the teabags to

steep for 15-20 minutes.

2 In a large mixing bowl, whisk together

the sugar and eggs until they are

combined and are paler in colour.

3 Add the flour, salt and the rum or

brandy, then whisk to combine.

4 Strain the tea bags and discard.

5 Add about one-third of the warm milk

to the egg mix and whisk until

combined, then add the remainder of

the liquid. Whisk until you have a

pancake-type batter with no lumps.

6 Cover the bowl with clingfilm and

allow to cool before putting it in the

fridge overnight.

7 The next day, preheat the oven to

220°C/Gas Mark 7.

8 Melt 1 tbsp butter and brush the

canelé moulds lightly. Place in the fridge

to set the butter.

9 Remove the canelé batter from the

fridge and gently stir in any lumps that

may have settled overnight until it is

smooth again. You do not want to whisk

and add air bubbles at this stage.

10 Either using a jug or piping bag, fill

the moulds to a little under the rim.

They will expand and sink back down.

11 Bake in the oven at the high

temperature for 15 minutes, then lower

the heat to 180°C/Gas Mark 4 for a

further 30 minutes. The tops should be

a dark golden brown.

12 Remove from the oven and leave to

cool for 15 minutes before removing

them from their moulds.

Note: The canelé batter is best made

the night before you plan to use it and

rested in the fridge overnight.

DID YOU KNOW?Canelé, a speciality of the

Bordeaux region of France,

are delicious little pastries

with a soft tender custard centre

and a thick crunchy caramelised

shell. They’re usually flavoured

with vanilla and rum.

by James Hillery (www.cluckmuckcook.co.uk)

By Milli Taylor and Odysea (www.odysea.com)


Pine honey & raspberry mini cakesMAKES 24

2 free-range eggs


40g (1½oz) Odysea Pine & Fir Tree

Honey

100g (3½oz) unsalted butter, melted

100g (3½oz) ground almonds

50g (1¾oz) self-raising fl our

200g (7oz) raspberries

1 tbsp slivered pistachios

or fl aked almonds


5. Grease two 12-hole shallow bun tins

with butter (or use one tin and bake

these in two batches).

2 Using an electric whisk, beat together

the eggs, sugar and honey for 1 minute.

3 Add the melted butter, almonds and

flour and whisk again until smooth.

4 Spoon heaped teaspoons of the mix

into each hole in the tin, leaving a space

of 5mm (¼in) at the top for the cakes

to rise.

5 Add a raspberry to each cake and

sprinkle with pistachios.

6 Bake for 12 minutes, or until just

golden brown and firm to touch.

7 Brush each cake with a little

melted honey, then remove from

the tins. If you used just one tin,

bake the second batch as above.


CAKEdecoratingSCHOOL

1

3

2

1

SKILL

LEVEL

Subscribe now from just £4.99

cake heaven

By Aldi UK(www.aldi.co.uk)

WE LOVE… TRIPLE CHOC CAKE pg20 // ORANGE BLOSSOM CAKE pg23 // RIESLING CAKE pg24

Get creative withspecial occasion cakes!

Chocolate

Guinness cake

SERVES 12

For the cake

200g (7oz) soft light brown sugar

250g (9oz) unsalted butter,

softened

125g (4½oz) dark chocolate, melted

2 free-range eggs

200ml (7fl oz) Guinness

275g (9¾oz) self-raising flour


For the icing

250g (9oz) cream cheese


150g (5½oz) unsalted butter,

softened



Mark 4. Grease and line a 23cm (9in)

springform cake tin.

2 Using an electric mixer, beat together

the butter and sugar until light and

fluffy, around 5 minutes.

3 Melt the chocolate, then stir into the

mixture. Add the eggs one at a time and

beat until smooth. Slowly add the

Guinness, whisking until smooth.

4 Add the flour and bicarbonate of soda

into the mix, then carefully fold through.

Pour into the lined tin and bake for

45 minutes, or until a cocktail stick

inserted in the centre comes out clean.

Leave the cake to cool while you make

the icing.

5 Use an electric mixer to beat together

the cream cheese and butter for a few

minutes until light and fluffy, then

gradually add the icing sugar.

6 Finally, mix the vanilla extract into the

frosting and top the cooled cake with

the frosting.

An all-time favourite

with a twist;

this cake is the

ultimate treat!

A luxuriously decadentchocolate cake!


Rhubarb & yoghurt cakeSERVES 6

150g (5½oz) rhubarb, trimmed and

chopped into large chunks

70g (2½oz) Greek yoghurt


190g (7oz) self-raising flour

2 medium free-range eggs

130g (4½oz) baking spread


10g (¼oz) soft brown sugar

10g (¼oz) flaked almonds


Mark 4. Line the base and sides of a

20cm (8in) loose-based cake tin with

baking parchment.

2 Put the flour, eggs, ground almonds,

caster sugar, yoghurt and baking

spread into a food processor and blitz

until smooth.

3 Pour the mixture into the prepared tin,

scatter over the rhubarb chunks, then

sprinkle over the brown sugar and

flaked almonds.

4 Bake in the oven for 35-40 minutes

until golden and firm to the touch. Serve

warm or cold.

100g (3½oz) The Pantry plain flour

100g (3½oz) Dairyfine dark

chocolate

100g (3½oz) Dairyfine milk

chocolate

2 large free-range eggs, separated

1 x 284ml carton of Cowbelle

double cream

1 x packet of Dairyfine white

chocolate buttons


Mark 4. Grease and line two 20cm

(8in) sandwich tins.

2 Gently melt the butter and dark

chocolate together in a saucepan.

3 In a bowl, beat the egg whites with

½ tsp caster sugar and a pinch of salt

until they form peaks.

4 In another bowl, beat the egg yolks

with the sugar until pale, then fold in

the flour. Mix in the melted chocolate

mixture, then fold in the egg whites.

5 Divide the mixture between the two

tins and bake for about 10 minutes until

set. Allow to cool.

6 Pour 50ml (2fl oz) of the cream into a

small heatproof bowl. Break up the milk

chocolate and add it to the cream, then

set over a pan of boiling water and

allow to gently melt.

7 Meanwhile, whisk the remaining

cream and use it to sandwich the cakes

together. Spread the melted chocolate

cream mixture over the top of the cake,

then decorate with chocolate buttons.

100g (3½oz) Greenvale

unsalted butter

100g (3½oz) The Pantry

caster sugar

Easy triple chocolate cakeSERVES 6

By Aldi UK (www.aldi.co.uk)


C A K E H E AV E N


Raspberry sponge cakeMAKES 1

200g (7oz) raspberries

2 tbsp plain flour

6 free-range eggs


2 tbsp vanilla extract

185g (6½oz) plain flour

½ tbsp baking powder

80g (3oz) butter, melted

grated zest of 2 lemons

icing sugar, to serve

1 Line the bottom and sides of a

medium-sized cake tin with parchment

paper. Set aside.

2 Place the raspberries and 2 tbsp

flour in a bowl and stir with a spoon

to combine until the raspberries are

fully coated with flour. Set aside.


Mark 4.

4 Separate the egg whites from

the yolks and place them into

two different bowls.

5 Beat the egg whites on a low speed

for around 3 minutes until foaming.

6 When the egg whites have increased

approximately four times in volume, add

the sugar slowly in a steady stream at

the side of the bowl, together with the

vanilla extract.

7 Increase the mixer speed to high and

continue to beat until the egg white

foam becomes glossy.

8 Add the egg yolks and mix slowly for

around 30 seconds until combined.

9 Sieve the flour together with the

baking powder.

10 Use the spatula to whisk in the

sieved flour and baking powder mix,

butter and half of the lemon zest.

11 Add the raspberries and use

the spatula to gently fold them into

the mixture.

12 Bake for 45 minutes until an inserted

skewer comes out clean.

13 Let the cake cool to room

temperature, then sprinkle with icing

sugar and the rest of the lemon zest

before serving.

By Aleksandra Boruch (www.aleksandraboruch.com)

By Del Monte (www.delmonte.com)

Pineapple white chocolate cake with salted brown sugar glazeMAKES 1

For the cake


200g (7oz) golden caster or

granulated sugar





1 tsp baking powder

100g (3½oz) white chocolate chips

1 x 435g tin of Del Monte Pineapple

Chunks in Juice, drained

(reserve the juice)

a few sprigs of fresh thyme

For the salted brown sugar glaze

reserved juice from the tin of Del

Monte Pineapple Chunks in Juice

2 tbsp light brown sugar

¼ tsp sea salt


Mark 3. Line a round, 20cm (8in)

diameter loose-bottomed cake tin with

baking parchment.

2 Cut the butter into chunks and place

in a large bowl with the sugar. Whisk

with an electric whisk (or in a stand

mixer) until fluffy, about 3-4 minutes.

3 Add the vanilla extract, then

whisk again while adding the eggs, one

at a time.

4 Fold in the ground almonds, flour and

baking powder.

5 Stir in the white chocolate chips, then

spoon the mixture into the prepared

cake tin. Level the mixture with the back

of a spoon.

6 Arrange the drained pineapple

chunks on top of the cake and press

them in very slightly.

7 Place the cake in the oven to cook for

35-40 minutes, until an inserted skewer

comes out clean.

8 While the cake is in the oven,

make the salted brown sugar glaze.

Pour the reserved pineapple juice

into a small saucepan. Bring to the boil,

then simmer for 8-10 minutes until

reduced by half and slightly thickened.

9 Add the brown sugar and stir together

until the sugar dissolves, then stir in the

salt. Turn off the heat and leave to cool

to room temperature. It will thicken

further as it cools.

10 When the cake is done, remove from

the oven and leave to cool in the tin.

11 Remove the cake from the tin and

discard the baking parchment. Brush or

drizzle the salted brown sugar glaze on

top (you can warm the glaze back up if

it’s thickened too much).

12 Arrange a few thyme sprigs on top,

then serve.


C A K E H E AV E N


Orange blossom cakeSERVES 8

125g (4½oz) unsalted butter, plus

extra for greasing

150ml (5fl oz) whole or low-fat milk

3 free-range eggs

200g (7oz) granulated or caster

sugar, plus extra for dusting

a pinch of salt

180ml (6fl oz) orange blossom

water, plus 1 generous tbsp

450g (15¾oz) plain flour


a pinch of bicarbonate of soda

125ml (4½fl oz) boiling water


Mark 6. Grease a standard loaf tin

with butter.

2 Place the butter and milk in a

saucepan and cook over a low heat

until the butter melts. Remove from

the heat.

3 In a large bowl, whisk the eggs and

sugar together until pale and creamy.

Add the salt, 180ml (6fl oz) orange

blossom water, flour, baking powder

and bicarbonate of soda. Stir until

just combined.

4 Gradually add the milk-butter

mixture, stirring constantly, until the

batter is just smooth.

5 Pour the batter into the prepared loaf

tin and let it rest for about 10 minutes.

6 Bake for about 45 minutes, until the

cake is risen, golden brown, and the tip

of a pointed knife inserted into the

centre comes out clean. If necessary,

bake for an additional 10-15 minutes.

7 While the cake is still hot, combine

the generous tablespoon of orange

blossom water with the boiling water

and carefully drizzle over the top of the

cake. Let the cake cool in the tin before

turning it out onto a serving plate.

8 Dust the cake with sugar and serve.

Recipe taken from

Miss Maggie’s

Kitchen: Relaxed

French Entertaining

by Héloïse Brion,

published by

Flammarion 2020.

Photography ©

Christophe Roué 2020.

Recipe by Splenda®

(www.splenda.co.uk)


Riesling cakeSERVES 8

For the cake

4 free-range eggs

215g (7½oz) light brown sugar

grated zest of 1 lemon

grated zest of 2 oranges

½ tsp freshly ground cardamom

seeds

125ml (4½fl oz) vegetable oil

125ml Riesling

105 (3½oz) ground polenta

1 tsp baking powder

150g (5½oz) ground almonds

For the syrup

125ml (4½oz) Riesling

freshly squeezed juice of 2 oranges


½ tsp cardamom seeds

1 Prepare the syrup by placing the

Riesling, orange juice, sugar and

cardamom seeds in a small saucepan.

Gradually bring to the boil, then reduce

the heat and simmer for 10 minutes.

Sieve into a jug, then set aside to cool.

2 Preheat the oven to 160ºC/Gas

Mark 2, then grease a 23cm (9in) round

springform cake tin.

3 For the cake, beat the eggs and sugar

together in a large bowl until thick. Add

the lemon zest, orange zest and ground

cardamom seeds, then mix until

thoroughly combined.

4 Gradually whisk in the vegetable oil

and Riesling. Add the polenta, baking

powder and ground almonds. Mix well.

Pour into the cake tin and bake in the

oven for 50 minutes until a skewer

inserted into the centre comes out clean.

Allow to cool in the tin for 5 minutes,

before transferring to a serving plate.

5 Pour the cold syrup over the hot

cake. Serve cold on its own or warm

with cream.

Apple cinnamon cakeSERVES 8


1 heaped tbsp Splenda® Granulated

a knob of margarine,

for greasing


Mark 6. Grease a 23cm (9in) cake tin

with a knob of margarine.

2 Sift the flour into a bowl, then add the

Splenda® Granulated, baking powder

and cinnamon and mix to combine.

3 Make a well in the middle of the

dry ingredients, then add the eggs

and milk. Whisk to combine, then add

the melted butter.

4 Peel and core the apples and remove

the seeds, then cut them into large

slices. Add the apple slices to the

mixture and fold in gently. You can add

thin apple slices to the top of the cake, if

you wish.

5 Pour the mixture into the tin, then

bake in the oven for 35 minutes. Turn

out onto a cooling rack. Leave to cool,

then serve.

Tip You can swap the apples with

pears and the cinnamon with ground

ginger, if you prefer.

1 level tsp ground cinnamon

1 tsp baking powder

3 free-range eggs

3 tbsp skimmed milk

75g (2¾oz) light butter, melted

1kg (2lb 2oz) apples

cupcake heaven

WE LOVE… RED VELVET CUPCAKES pg26 //CHOCOLATE MUFFINS pg27 //VANILLA CUPCAKES pg28

Mini bakes,maximum indulgence!

Cherry, yoghurt

MAKES 12


1½ tsp baking powder


a pinch of salt

½ tsp ground mixed spice

50g (2oz) light muscovado sugar

100g (4oz) White’s Organic

Jumbo Oats

50g (2oz) butter, melted and

cooled slightly

225g (8oz) Greek-style yoghurt

125ml (4fl oz) semi-skimmed milk


4 tbsp orange blossom honey

200g (7oz) fresh ripe cherries,

pitted and quartered


Mark 6. Line a 12-hole muffin tin with

paper cases.

2 Add the flour, baking powder and

bicarbonate of soda to a large mixing

bowl and mix together. Stir in the salt,

mixed spice, sugar and 75g (3oz) oats.

3 Whisk together the melted butter,

yoghurt, milk, egg and honey until

smooth. Stir in three-quarters of the

cherries and pour over the dry

ingredients. Stir until just combined,

then divide the mixture between the

paper cases.

4 Scatter over the remaining cherries

and oats. Bake for 18-20 minutes until

risen and golden brown. Leave in the tin

to cool for 5 minutes before transferring

to a wire rack to cool completely.

Tip

These muffins are delicious made using

banana. Simply omit the cherries, mash

1 large banana and stir it into the

yoghurt. You could add chocolate chips

or raisins if you prefer, about 75g (3oz).

Full of goodthings like oats, cherries and honey!

By White’s

(www.whitesoats.co.uk/recipes)




Lemon drizzle cupcakesMAKES 12

3 Fold in the flour and baking powder.

4 Grate the zest from one lemon and

add it to the mix.

5 Divide the mixture between

the muffin cases and bake for

10-15 minutes until risen; test they are

done by sticking a cocktail stick into the

centre of one of the cupcakes – if it

comes out clean they are ready.

6 Allow to cool in the tin.

7 Once cool, add your lemon

buttercream to a piping bag and pipe

swirls onto each of the cupcakes.

8 To finish, decorate the cupcakes with

a grating of lemon and small slices of

lemon, if you wish.

Red velvet cupcakesMAKES 12

200g (7oz) The Pantry plain flour

120g (4oz) Cowbelle unsalted

butter, softened

60ml (2fl oz) sunflower oil

200g (7oz) The Pantry caster sugar


160ml (5½oz) Cowbelle milk

1 tbsp lemon juice

1½ tsp Bramwell’s white distilled

vinegar

2 tbsp The Pantry cocoa powder

1 tsp The Pantry bicarbonate of soda

½ tsp salt

1 tsp The Pantry vanilla extract

2 tbsp The Pantry red food

colouring

For the frosting & decoration

120g (4oz) Cowbelle unsalted

butter, softened

220g (8oz) The Cheese Emporium

soft cheese (full-fat)

500g (1lb 1oz) The Pantry icing

sugar

1 tsp The Pantry vanilla extract

6 strawberries, halved


Mark 5. Line a 12-hole cupcake tin with

cupcake cases.

2 In a large bowl, mix together the dry

ingredients – flour, cocoa, bicarbonate

of soda and salt. Add the lemon juice to

the milk and leave for 10 minutes to

thicken slightly (this makes buttermilk).

Next, mix together the milk, vinegar,

vanilla extract and red food colouring.

3 In a large mixer, beat together the

butter and sugar for 5 minutes until

smooth, light and fluffy. Add the oil and

mix until combined, followed by the

eggs, one at a time, beating in between

each addition until smooth.

4 Gradually add the dry ingredients along

with the buttermilk, mixing in between

each addition until smooth. Spread the

cake mixture between the cases. If you

have too much cake mix, spread the

excess on a tray and bake along with the

cupcakes. This cake can be made into

crumbs to decorate. Bake for

15-20 minutes, or until a cocktail stick

comes out clean.Leave to cool on a rack.

5 Using an electric hand mixer or stand

mixer, beat the soft butter and cream

cheese together until smooth. Add the

vanilla. Gradually add the icing sugar,

beating in between until light and fluffy.

6 Pipe or spoon a dollop of frosting on

top of the cooled cupcakes, then

decorate with the red velvet cake

crumbs and strawberries.

150g (5½oz) Greenvale unsalted

butter

150g (5½oz) The Pantry caster sugar

150g (5½oz) The Pantry self-raising

flour


1 tsp baking powder

2 lemons

lemon buttercream



paper cases.

2 Cream the butter with the caster

sugar until light and fluffy. Beat in the

eggs one at a time.

By Billington’s and

Juliet Sear (@Billingtonssugar)

By Lio-Licious (www.lio-licious.com)

C UP C A K E HE AV E N


Chocolate, banana & raspberry MAKES 6

2 bananas, peeled

100ml (3½fl oz) rapeseed oil

100g (3½oz) sweetener of choice

75ml (2¾fl oz) milk of choice

150g (5½oz) oats


40g (1½oz) cocoa powder

1 tsp baking powder

75g (2¾oz) Lio-Licious Whole

Raspberry Pieces, plus extra

to decorate

75g (2¾oz) white chocolate, chopped

For the frosting

150g (5½oz) cream cheese

3 tbsp cocoa powder

3 tbsp maple syrup


4. Grease a 6-hole muffin tin.

2 Blend the bananas, oil, sweetener

and milk until smooth.

3 Add the oats, flour, cocoa powder

and baking powder, then blend again.

Stir in the raspberry pieces and

chopped chocolate, then spoon

into the holes of the muffin tin to

reach the top.

4 Bake for 20 minutes until risen, then

leave to cool. Place on a wire rack.

5 Meanwhile, beat together the

cream cheese, cocoa powder

and maple syrup and leave in the fridge

until needed.

6 Once the muffins have cooled,

spread some of the frosting on top of

each. Decorate with the whole

raspberry pieces, then enjoy!

Vegan blueberry

MAKES 12

15g (½oz) ground flaxseed

3 tbsp hot water

250g (9oz) Allinson wholemeal flour

75g (2oz) rolled oats, plus extra

to decorate

100g (3½oz) Billington’s Light

Muscovado Sugar

1 tsp ground cinnamon


1 tsp sea salt

2 medium bananas, peeled

(approx. 200g (7oz) each)

200ml (7fl oz) almond milk (or

alternative milk of your choice)

60ml (2fl oz) vegetable oil

60ml (2fl oz) almond butter

1 tsp Nielsen Massey Vanilla

Bean Paste




muffin cases.

2 Start by making a flax egg: In a small

bowl, mix the ground flaxseed with

the water. Set aside for 10 minutes.

3 In a large bowl, mix together the flour,

oats, sugar, cinnamon, baking powder,

and salt.

4 In a medium bowl, mash the bananas

using a fork. Add the flax egg, almond

milk, oil, almond butter and vanilla and

whisk to combine.

5 Add the wet ingredients to the dry,

then stir gently until just combined.

6 Add the blueberries and fold

gently into the batter.

7 Divide the batter between the muffin

cases. Top with a few extra oats and a

sprinkling of brown sugar.

8 Bake for about 25 minutes until

golden and a skewer inserted into the

centre comes out clean. Leave to cool

in the tin for 5 minutes before

transferring to a cooling rack to

cool completely.

By Gemma Gonzalez (cinnamongirldelights.blogspot.com)

and Popcorn Shed (www.popcornshed.com)


Vegan vanilla cupcakes MAKES 12

For the cupcakes

200g (7oz) spelt flour, sifted

2 tbsp potato starch

1 tsp psyllium husk powder

½ tsp pure vanilla powder

¾ tsp baking powder

½ tsp bicarbonate of soda

½ tsp pink Himalayan salt

250ml (9fl oz) unsweetened

almond milk

1 tsp apple cider vinegar

45ml (1½fl oz) mild-tasting extra

virgin olive oil

100g (3½oz) raw cane sugar

For the cashew buttercream

200g (7oz) raw cashews,

soaked overnight

125ml (4½fl oz) unsweetened

almond milk

85g (3oz) agave syrup

¼ tsp pure vanilla powder

1 tbsp lemon juice

a small pinch of salt

180ml (6fl oz) coconut oil, melted

3 tbsp cacao butter, melted

blue spirulina powder (natural food

colouring), optional

Toppings

Popcorn Shed’s Mini Pop!

Sea Salt Popcorn

puffed quinoa

To make the cupcakes


Mark 4. Line a 12-hole cupcake tin with

paper cases.

2 In a large mixing bowl, sift together

the spelt flour, potato starch, psyllium

husk powder, vanilla powder, baking

powder, bicarbonate of soda and a small

pinch of salt. Mix with a wire whisk until

combined, then set aside.

3 In a separate bowl, vigorously whisk

the milk, apple cider vinegar, olive oil

and cane sugar. Pour this wet mixture

into the bowl with the dry ingredients

and mix until no large lumps remain.

4 Fill the cupcake cases two-thirds full

(so they rise evenly) and bake for

20-22 minutes. Carefully remove from

the tin, then transfer to a cooling rack so

they cool completely.

To make the cashew

buttercream frosting

5 Soak the cashews in 2 cups of water

with a small pinch of salt overnight.

6 Rinse well and place the cashews into

a high-speed blender or food processor

with the almond milk. Blend really well

until you get a smooth cream with no

lumps – you might need to stop and

scrape the sides of the blender jug or

bowl a few times.

7 Add the agave syrup, vanilla powder,

lemon juice and salt. Blend again until

completely combined, then gradually

pour in the melted coconut oil and

cacao butter; the buttercream should

look smooth and creamy.

8 Finally, add a small amount of blue

spirulina powder until you get a nice

pastel blue tone.

9 Transfer the cashew buttercream to

an airtight container, cover the surface

with clingfilm, then put the lid on and

refrigerate until the cream sets and

thickens. If it’s too hard right before

frosting the cupcakes, let it thaw at

room temperature until it has reached

a pipeable consistency.

10 Frost the cupcakes with the blue

buttercream, top with Popcorn Shed’s

Mini Pop! Sea Salt Popcorn and

puffed quinoa.

11 Store leftover cupcakes, covered, in

the refrigerator.


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1 Preheat the oven to 220°C/Gas Mark 7.

Line two large trays with baking paper.

2 Put all the ingredients for the filling in a food

processor or blender. Pulse until the

ingredients form a fairly coarse paste. Set

aside until needed.

3 Unroll the puff pastry and cut into eight

squares. Lay them on the prepared trays

and lightly brush with a little beaten

egg. Place 1 tbsp filling at the centre of

each square.

4 Next, fold one corner over to the middle and

bring the opposite over to form a little

envelope. Brush the pastry with the beaten

egg all over.

5 Sprinkle with a little granulated sugar and

bake for about 12 minutes, turning the tray

around about halfway. It is best to bake these

in two batches if you can. Remove from the

oven and cool on a wire rack.

6 In a small bowl, mix the icing sugar with a

little milk until you have a thick but pourable

glaze. Drizzle the glaze over the cooled

pastries and sprinkle with a little icing sugar.

7 These are best eaten while they’re fresh.

YOU WILL NEED

FOR THE PASTRY

1 packet of all butter rolled

puff pastry

1 free-range egg, lightly beaten,

to glaze

granulated sugar, for sprinkling

FOR THE FILLING

100g (3½oz) pecans

3-4 tbsp dark brown sugar

30g (1oz) cold unsalted butter,

cubed

5-6 tbsp maple syrup


FOR THE GL AZE

4-5 tbsp icing sugar

1-2 tbsp milk, as needed

Easy cinnamon & pecan danish pastries Sticky and moreish, bake these easy treats by AO Life at home...

Step-by-step

1

2

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

WWW.FOODHEAVENMAG.COM JULY/AUGUST baking heaven 31

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34 baking heaven XXXXXX / XXXXXX WWW.FOODHEAVENMAG.COM

biscuit heavenBite-size bakes to

enjoy with coffee!

WE LOVE… CHOCOL ATE CUPS pg36 // MOL ASSES COOKIES pg37 // SESAME TUILES pg38

MAKES 16

50g (1¾oz) dried apple rings

150ml (5fl oz) cider or apple juice

150g (5½oz) unsalted butter

50g (1¾oz) brown sugar

50g (1¾oz) demerara sugar

2 tbsp golden syrup

a pinch of salt

1 tsp cinnamon

100g (3½oz) jumbo oats

150g (5½oz) porridge oats


4. Grease and line a 20x20cm (8x8in)

square tin with baking parchment.

2 Cut the apple into 1cm (½in) pieces

and put in a bowl with the cider. Soak for

around 20 minutes, then drain well.

3 In a large saucepan, melt the butter

with the sugars, syrup, salt and

cinnamon. Add the oats to the butter

mixture, mix well, then stir in the apple

pieces until evenly dispersed.

4 Pour into the prepared tin, level with a

spoon, then bake for 30 minutes. Allow

to cool for 15 minutes in the tin before

cutting into squares.

34 baking heaven JULY/AUGUST


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


Breakfast

MAKES 30

140g (4½oz) wholemeal flour

105g (3¼oz) plain flour

50g (1¾oz) cocoa powder

1½ tbsp instant coffee or finely

ground coffee

1½ tsp ground cinnamon


½ tsp salt

3 free-range eggs, lightly beaten

1 ripe banana, peeled, microwaved

for 30 seconds, mashed

140g (5oz) low-fat plain

Greek yoghurt

170g (6oz) honey

1 tbsp rapeseed oil


125g (4½oz) fresh blueberries

75-100g (2¾-3½oz) dark

chocolate chips


Mark 4. Grease a large baking sheet

(or two smaller baking sheets) with non-

stick oil spray. Set aside.

2 In a large bowl, combine the

wholemeal flour, plain flour, cocoa

powder, coffee, cinnamon, bicarbonate

of soda and salt. Set aside.

3 In a separate bowl, combine the

eggs, mashed banana, yoghurt, honey,

oil and vanilla. Stir until everything is

well combined and the banana is

thoroughly blended (if small pieces

remain, that’s okay).

4 Pour the wet ingredients into the dry

ingredients, gently stirring until fully

incorporated. Fold in the blueberries

and chocolate chips (or save some of

the chocolate chips to sprinkle on top

before baking). Do not overmix.

5 Place a heaped tablespoon of batter,

one at a time, onto the prepared baking

sheet, leaving space between each

cookie. The batter will be very sticky,

so mist the spoon and your fingers

with non-stick oil spray as needed.

6 Flatten each cookie by gently

pressing the top with your fingers or

the back of a fork (mist the fork with oil

spray too, to prevent sticking). Top each

cookie with a sprinkling of reserved

chocolate chips, then bake them for

12-15 minutes. Leave to cool on the

baking tray, then enjoy.

Tip To freeze the cookies, cool for at

least 1 hour, then wrap each one

individually or put two or three together

in small storage bags and stash in the

freezer. When you’re ready to eat, thaw

at room temperature or defrost in the

microwave for about 30 seconds.

Enjoy in the morning oras an afternoon snack!

Super simple and so tasty!


MAKES 24 MINI CUPS

1 ripe banana, peeled

65g (2oz) creamy sunflower

seed butter

½ tsp vanilla extract

225g (8oz) dark chocolate chips

sunflower seeds, to garnish

1 In a small bowl, combine the banana,

sunflower seed butter and vanilla. Mash

everything together until there are no

lumps, then set aside.

2 Grease a 24-hole mini-muffin tin with

non-stick oil spray (this will help the

chocolate cups pop out easily when

they’re ready) – this recipe works best

without paper cases.

3 To melt and temper the chocolate:

Place 150g (6oz) of the chocolate chips

in a bowl and microwave for

15-30 seconds at a time, stirring in

between, until the chocolate is smooth

and velvety. Stir in the remaining

chocolate chips until they’re all melted

and blended. If they haven’t all melted,

microwave for another 5 seconds at a

time and stir.

4 To assemble: Add 1 generous tsp of

melted chocolate to the bottom of each

muffin compartment. Spread out the

chocolate with your fingers to cover the

bottom. Next, add a layer of sunflower

butter filling on top (you’ll be using about

1 generous tsp per cup) and, again,

spread the second layer out with your

fingers. Finally, add the remaining

melted chocolate on top, using your

fingers to level it out. Garnish with a few

sunflower seeds. (It’s a messy process;

don’t worry if they don’t appear perfect

at this stage. They’ll turn out looking and

tasting amazing!)

5 Place the muffin tin in the freezer to

firm up for at least 1 hour or overnight.

When you’re ready to eat them,

carefully pop them out of the muffin

tins, using the tip of a knife to help

loosen them.

Tip Store these in the freezer until right

before you’re ready to serve, as the

middle layer starts to soften up rather

quickly. Or transfer them from the

muffin tin directly to a storage bag or

container and stash them in the freezer

for future treats. They’ll last in the

freezer for months.

This recipe and the

recipes on pages


Joy Bauer’s

Superfood!: 150

Recipes for Eternal

Youth, published by

Abrams (£21.99).

Images © 2020

Lucy Schaeffer.

did you know?These traditional Greek cookies

take their name from

grape must or ‘mousto’



Soft grape molasses cookies Moustokouloura

MAKES 8-10

600g (1lb 4oz) plain flour

1 tsp baking powder

1 tsp cinnamon powder

½ tsp ground cloves

200ml (7fl oz) Odysea Extra Virgin

Olive Oil

200ml (7fl oz) Odysea Organic

Grape Molasses

100ml (3½fl oz) freshly squeezed

orange juice

a shot of brandy or Metaxa


5. Line a shallow baking dish with

baking parchment.

2 In a large bowl, mix all the ingredients

except the flour, until well combined.

Steadily sift in the flour until you get a

slightly oily, but firm dough that is easy

to form the cookies.

3 Take a little knob of dough at a time

and shape it into a small, short stick.

Place on the baking tray with enough

distance from each other, as the

PB & strawberry energy bitesMAKES 60

225g (8oz) pitted dried dates

250g (9oz) plus 1 tbsp creamy

peanut butter, divided

1 tbsp honey

2 tbsp coconut oil, divided

70g (2½oz) uncooked

old-fashioned oats

3 tbsp ground flaxseeds

2 tbsp chia seeds

15g (½oz) crispy brown rice cereal

140g (5oz) freeze-dried

strawberries, crushed into

smaller pieces

1 In the bowl of a food processor,

combine the dates and 250g (9oz) of

the peanut butter. Process to form a

paste, 1½-2 minutes, scraping down the

bowl halfway through to ensure

everything gets incorporated. Add the

honey and 1 tbsp of the oil and process

until smooth. Add the oats, flaxseeds,

and chia seeds and pulse until the oats

have broken down into smaller pieces

and they’re mixed into the paste,

another 2 minutes or so. Transfer the

mixture to a large bowl. Using your

hands, mix in the crispy rice cereal and

crushed freeze-dried strawberries.

2 In a small microwave-safe bowl, heat

the remaining coconut oil and peanut

butter for about 20 seconds to create a

liquid. Whisk them together, then add to

the bowl with the batter and blend

everything using your hands. The mixture

will be crumbly but should come together

easily when squeezed with your fingers.

Form the mixture into 60 x 2.5cm (1in)

balls, pressing and moulding to form each

bite. Store the bites in a sealed container

in the freezer for up to 2 months.

Tip If your dates are a bit dried out,

soak them in boiling water for

1-2 minutes to soften them up, then

drain well before using.

moustokouloura will rise as they bake.

4 Place in the oven and bake for about

15-20 minutes. Cool on racks and store

in a cool, dry place.

By Odysea (www.odysea.com)


Langues de chatMAKES ABOUT 24


100g (3½oz) butter, softened


2 large free-range egg whites



25g (1oz) flaked/slivered almonds

1 Preheat the oven to 200°C /Gas

Mark 6. Line a baking sheet with

greaseproof paper.

2 Before you start the recipe, take a

Sesame tuilesMAKES 20-30




125g (4½oz) butter, melted

30g (1oz) white sesame seeds

30g (1oz) black sesame seeds

1 Sift the sugar and flour into a mixing

bowl. Pour the water and melted butter

into the bowl and whisk with a balloon

whisk until evenly combined.

2 Stir in the sesame seeds, then allow

the mixture to rest and set for

1-2 hours.

3 When you are ready to bake the

tuiles, preheat the oven to 190°C/Gas

Mark 5. Line a baking sheet with

greaseproof paper or use a silicone mat.

4 It is best to use a bent or ‘step’ palette

knife for this next stage, but a spoon

would do. Drop a spoonful of the

mixture onto the silicone mat or

prepared baking sheet, then spread it

thinly into a disc using the palette knife

or the back of a spoon. Repeat with the

remaining mixture.

5 Bake in the oven for 10 minutes.

6 Remove the tuiles from the oven and

lift each one up with a spatula, then

drape it over a rolling pin – it will be

pliable enough to bend over the rolling

pin, but it will cool and firm up very

quickly, so work as swiftly as you can.

Set the shaped tuiles on a sheet of

greaseproof paper to cool completely.

7 If you find the rest of the freshly baked

tuiles are setting too fast while you

work, put them back in the warm oven

for a few seconds to soften again.

Alternatively, you can drape the tuiles

over an upturned soup ladle to create a

basket shape.

8 Serve the tuiles on their own as petits

fours after dinner, or as an

accompaniment to desserts such as

ice cream.

the ideal partner

to a strong coffee

in the morning,

Parisian style!



with the mixture and pipe ovals onto the

paper using the template to guide you.

Gently pull the template out after you

have finished.

7 Sprinkle the flaked/slivered almonds

over the cookies.

8 Bake in the preheated oven for about

8 minutes until starting to turn golden at

the edges.

9 Remove from the oven and allow to

cool for a couple of minutes, then

transfer to a wire rack to cool completely.

10 Serve them just as they are, or

sandwich them together with a

spoonful of ganache or apricot jam.

Chocolate and hazelnut sablésMAKES 20-25

75g (2¾oz) icing sugar

150g (5½oz) butter, softened

1 vanilla pod

grated zest of 1 orange

2 free-range eggs, lightly beaten


50g (1¾oz) ground hazelnuts

2 tbsp cocoa powder

250g (9oz) dark chocolate,

tempered

3 tbsp hazelnuts

3 tbsp cacao nibs (available online)

1 Lightly dust a non-stick baking sheet

with flour. Put the sugar and butter in a

mixing bowl and beat with a wooden

spoon until pale and fluffy.

2 Split the vanilla pod lengthwise using

a small, sharp knife, then scrape the

seeds out into the bowl. Add the orange

zest and beat in.

3 Gradually beat in the eggs until well

incorporated. Gently fold in the flour,

ground hazelnuts and cocoa powder

with a large metal spoon, but do not

over-work the dough otherwise the

gluten will develop and you will

end up with sablés that are tough rather

than crisp and light.

4 Bring the dough together into a ball

with your hands, wrap in clingfilm and

refrigerate until needed – about 1 hour.

5 When you are ready to bake the

sablés, preheat the oven to 170°C/Gas

Mark 3.

6 Take the dough out of the fridge and

put on a lightly floured surface. Using a

rolling pin, roll it out until about 5mm

(¼in) thick.

7 Stamp out rounds with a 4cm (1½in)

diameter cookie cutter and arrange on

the prepared baking sheet.

8 Bake in the preheated oven for

10 minutes.

9 Remove the sablés from the oven and

allow to cool completely on the baking

sheet. Leave the oven on.

10 Put the hazelnuts on a baking sheet

and roast in the hot oven for a few

minutes, stirring occasionally, until

lightly toasted.

11 Allow the hazelnuts to cool slightly,

then finely chop them.

12 Dip half of each sablé in the

tempered chocolate and sprinkle the

chopped hazelnuts and cacao nibs over

the top. Allow to set before serving.

13 These will keep for about 2 weeks in

an airtight container, should you be able

to resist them for that long!

VARIATIONS

Orange: Mix 1 tbsp icing sugar with

2-3 tsp freshly squeezed orange juice.

Drizzle it over the baked sablés

instead of dipping them in chocolate.

Pistachio and raspberry: Replace the

ground almonds and cocoa powder

with ground pistachios. Drizzle melted

white chocolate over the baked sablés

instead of dipping them in chocolate

and sprinkle chopped freeze-dried

raspberries over the top.

sheet of paper or card. Draw equal ovals

about 7cm (3in) long to make rows of

ovals on the paper, leaving a bit of space

in between each one. This will be your

template to ensure perfect cookies that

are all the same size.

3 Put the sugar, butter and vanilla in a

mixing bowl and beat with a wooden

spoon until fluffy.

4 Beat in the egg whites, one at a time.

5 Gently fold in the flour and ground

almonds with a large metal spoon.

6 Slip your template between the

prepared paper and baking sheet. Fit a

piping bag with a plain nozzle, then fill it

The recipes on pages


Patisserie at home:

Step-by-step recipes

to help you master

the art of French

pastry by Will

Torrent, published by

Ryland Peters &

Small (£16.99).

40 baking heaven XXXXXX / XXXXXX WWW.FOODHEAVENMAG.COM

pudding heaven

WE LOVE… GALETTE pg42 // PEACH TARTLETS pg44 // CHERRY PANCAKES pg48

Epic desserts tosatisfy a sweet tooth!

Boodle’s foolSERVES 4-6

6 trifle sponges, cut in half

lengthways

1 orange, peeled and divided

into segments

grated zest and juice of 2 oranges

grated zest and juice of 1 lemon


475ml (16½fl oz) double cream

orange and lemon rind curls,

to decorate

1 Find a large serving bowl, preferably

glass, and put the sponge slices in as a

single layer.

2 Scatter over the orange segments.

3 Mix the orange and lemon juices

with the sugar and stir until

completely dissolved.

4 Add the cream and whisk together

until the mixture is light and thickened.

5 Pour the cream over the sponge and

refrigerate overnight.

6 Decorate with orange and lemon

rind curls and serve.

The boodle’s fool on

p40 and this recipe are

taken from Flavours

of England by Gilli

Davies. Photography

© Huw Jones.

www.graffeg.com

Recipe taken from Adventures with Chocolate by

Paul A. Young, published by Kyle Books (£14.99).

Photography by Anders Schonnemann.

P U DDIN G HE AV E N


Venezuelan chocolate pancakes with chocolate maple syrupSERVES 4

For the pancakes

25g (1oz) Venezuelan 100% dark

chocolate, grated

200g (7oz) buckwheat or spelt flour

1 free-range egg

45g (1½oz) light muscovado sugar

350ml (12½fl oz) milk



25g (1oz) unsalted butter, for frying

For the syrup

a pinch of sea salt

250ml (9fl oz) dark maple syrup

100g (3½oz) 70% dark chocolate,

broken into pieces

1 Place all the pancake ingredients

(except the butter) in a blender or food

processor and whizz until a smooth,

thick batter is formed. Leave the batter

to rest while you make the syrup.

2 To make the syrup, dissolve the salt in

50ml (2fl oz) water in a saucepan over a

gentle heat, then add the syrup and bring

to a simmer. Pour onto the chocolate in a

bowl and whisk well until smooth.

3 Heat a crêpe pan or non-stick frying

pan until quite hot and melt a generous

wedge of butter until it sizzles. Spoon a

small or large amount of the batter into

the pan, depending on whether you

want to make thick American pancakes

or thin crêpes. Leave to cook on a

medium heat until you see bubbles

form on the surface of the pancake,

then carefully turn over and cook for

another 1-2 minutes. Place the

pancakes on a plate and cover with foil

Whisky rice puddingSERVES 4

300ml (10fl oz) milk

300ml (10fl oz) single cream

½ a vanilla pod, split in half

lengthways or ½ tsp vanilla

extract

50g (1¾oz) pudding rice


50g (1¾oz) unsalted butter

2 whole free-range eggs

2 free-range egg yolks

2 tbsp whisky

100g (3½oz) dark, coarse-cut

marmalade

25g (1oz) demerara sugar if serving

hot, or 50g (1¾oz) caster sugar if

serving cold


Mark 4. Using some of the butter,

grease a 1.2ltr (2pt) pie dish.

2 In a saucepan, bring the milk, cream

and vanilla pod to the boil; add the rice,

stir, then simmer gently for 20 minutes

until the rice is tender. Stir in the caster

sugar and remove the vanilla pod.

3 Beat the 2 whole eggs and 2 yolks

with the whisky and marmalade, then

stir into the rice mixture. Pour into the

dish and dot the top with the remaining

butter (and a little demerara sugar if you

are serving the rice pudding hot).

4 Bake for 30 minutes. Either serve the

rice pudding hot, straight from the oven,

or leave to cool and serve as a rice brûlée.

To serve cold as a rice brûlée:

Preheat the grill to its hottest setting.

Dust the cool rice pudding with caster

sugar and grill until a crisp caramel

forms on top. Chill before serving.

until you have cooked the entire batch.

4 Serve the pancakes laced with the

warm syrup – be generous as the

pancakes soak up a lot!


Galette MAKES 6

140g (5oz) wholewheat pastry flour


65g (2½oz) organic cane sugar

1 tsp sea salt

220g (7½oz) unsalted organic

butter, cold

80-160ml (2½-5fl oz) ice water

720ml (1½pts) fruit filling (see tip)

1 Combine the flours, sugar and salt in a

food processor with a flat blade on the

bottom. Slice the butter into large cubes

Homemade pocket tarts MAKES ABOUT 8

For the crust


70g (2½oz) wholemeal flour

1 tsp salt

1 tsp organic cane sugar

220g (7½oz) unsalted organic

butter, cold

80-160ml (2½-5fl oz) ice water

For the filling

480ml (16½fl oz) jam

For the icing

120g (4oz) organic icing sugar

1 tsp-1 tbsp water, milk, or juice

1 To make the crust, in a large mixing

bowl, combine the plain flour,

wholemeal flour, salt and cane sugar.

2 Grate the butter into the bowl, using

the largest side of a cheese grater. As

quickly as possible, work in the butter

with your fingers so that you end up

with tiny butter pieces covered in flour.

It is important to work quickly and not

overmix the ingredients to ensure a

flaky crust. Next, add a little ice water at

a time until the dough just comes

together. (The colder the water the

better for a flaky crust.) Pop the dough

in the refrigerator for 10-20 minutes to

chill it back down.


5. Now for the fun part! Lightly flour a

work surface or board and roll out the

dough to about 4mm (1/8in) thick.

4 You can use cookie cutters or a knife

to create interesting shapes, but

remember that you will need one

bottom piece and a matching top piece.

(We use jar lids to make circles.) Have

fun with it, but keep it moving so that

the dough does not get overworked or

too warm.

5 For the filling, place a good amount of

jam in the middle of half of the dough

pieces, leaving a small border of empty

dough around the edge, and place the

matching dough layer on top. You do not

want to overfill with your jam so that it

oozes out the sides, but the amount of

jam will depend on the size of your

pocket tart. Prick the sides of the dough

layers together with a fork all the way

around the perimeter. Place all of your

tarts on a lined baking sheet and pop

them in the refrigerator for 10 minutes

before baking.

6 Bake the tarts in the oven for

10-15 minutes or until golden brown.

Meanwhile make the icing.

7 To make the icing, stir together the

icing sugar and liquid of your choice until

a smooth paste forms. It is very easy to

add too much liquid, so add it slowly!

(Basically, icing is a liquid sugar to add

some style to your pocket tarts. Your

tarts would be very delicious without it,

but it can be a fun part of the process).

8 Once the pocket tarts have cooled to

room temperature, drizzle the icing over

the top with a spoon and enjoy! Any

leftover tarts can be stored in an airtight

container for up to 2 days.

Tip There are many variations of icing.

Magenta icing is easy: Brew a strong

hibiscus tea with dried hibiscus flowers

and add a few drops to the liquid. You

can make yellow icing by adding some

powdered turmeric to the icing sugar

and adding some milk for liquid. You

would make chocolate, cinnamon, or

cardamom icing the same way. If you

want to make green, you can use green

juice. You can see where this is heading,

as the sky is the limit! It is fun to make

many small batches and experiment.

For a savoury

galette, simply

remove the sugar

from the recipE

Crispy, oat-filled exteriors

reveal a gooey centre!



(4fl oz) of the fruit filling in the middle of

the dough circle, then loosely fold the

border of the crust partway over the

filling in an organic form. Repeat with

the remaining dough pieces.

3 Transfer the galettes to a baking sheet

and pop the sheet in the refrigerator for

15 minutes to chill. Place the baking

sheet in the oven and bake until the

galettes are golden brown, 18-20

minutes. Serve warm, or cool and store

in an airtight container. Galettes are best

consumed within 1 day. If you’ve kept

them a day longer, reheat them in the

oven before serving.

Jam bars MAKES 12

For the crust

400g (14oz) rolled oats

280g (9½oz) plain flour (can be made

GF with oat, quinoa, or rice flour)

200g (7oz) organic cane sugar


½ tsp sea salt


½ tsp bicarbonate of soda

360ml (12½oz) coconut

or safflower oil

120ml (4fl oz) almond milk (or oat

milk)

For the filling

240-360ml (8½-12½fl oz) jam or

marmalade, depending on how

thick you want it and how much

you have


Mark 4. To make the crust, in a large

mixing bowl, combine the rolled oats,

flour, sugar, cinnamon, salt, baking

powder and bicarbonate of soda. Add

the oil and mix thoroughly until the oil is

evenly distributed.

2 Add the almond milk and mix to

combine. Take half of the dough mixture

and firmly press it into a 20x25cm

(8x10in) baking tin.

3 For the filling, spread the jam in an

even layer on top, then place the rest

of the dough mixture on top of the

jam and press down lightly to create an

even layer of dough.

4 Place the tin in the oven and bake for

45 minutes or until golden brown. Let it

cool to room temperature before cutting

into 12 pieces, because the crust will

harden once it cools.

5 These bars travel well and keep for

up to 4 days in an airtight container in

the refrigerator.

and add it to the dry ingredients. Pulse

until all of the butter is mixed in and is

the size of pebbles. Do not overmix the

butter, as it will begin to melt from the

heat of the mixer. Add a little ice water

at a time until the dough just comes

together. If it does not come together in

the mixer, then you can transfer it to a

bowl and mix by hand. Pop the dough in

the refrigerator for 10-20 minutes to chill.


4. Divide the dough into six equal

pieces. Roll out one piece of the dough

into a round that is 4-6mm (¹⁄8-¼in) thick

and 12cm (5in) wide. Put about 120ml

The recipes on

pages 42-43 are

taken from It Starts

with Fruit by Jordan

Champagne,

published by

Chronicle Books

(£21.99).

Photography

by Erin Scott.

Tip This is a great way to use up all of the

jars that are half-full in your refrigerator!

You can mix fresh fruit with a preserve

(think berries with orange marmalade or

apples with quince jelly) or drained whole

preserved fruits or pie fillings.


Cherry clafoutisSERVES 6

100g (3½oz) granulated sugar, plus a

little more for the tin

4 free-range eggs


a pinch of salt

350ml (12½fl oz) whole or low-fat

milk

2 tbsp rum

2 tbsp unsalted butter, melted and

cooled, plus more for greasing

the tin

600g (1¼lb) cherries

icing sugar, for dusting


6. Grease a 28-30cm (11-12in) tart tin or

dish with butter and sprinkle with a little

granulated sugar.

2 In a large bowl, whisk the granulated

sugar and eggs together until pale

and frothy.

3 Whisk in the flour, salt, milk and rum,

followed by the melted butter. Continue

whisking until smooth.

4 Wash the cherries and remove the

stems (I leave the pits in, but you can

remove them if you prefer). Arrange the

cherries in a single layer in the base of

the tart dish. Pour the batter over them

and bake for 35 minutes, until the

custard is set and lightly browned.

5 Just before serving, dust the clafoutis

with icing sugar. Serve warm, at room

temperature, or cold.

1 In a bowl, whisk the egg yolk and

sugar together, then whisk in the water

or milk.

2 Combine the flour and salt in a large

bowl. Add the butter and rub it in with

your fingertips until coarse crumbs

form. Work in the egg yolk-sugar

mixture and chopped rosemary leaves,

until the dough just comes together in a

ball. Shape into a ball, flatten the top,

cover with clingfilm, and let rest in the

refrigerator for 30 minutes.


4. Roll the dough into a rectangle with a

thickness of about 6mm (¼in). Cut into

six or eight squares. Divide 2 tbsp of the

honey between the pastry squares,

spooning a little into the centre of each.

4 Peel the peaches with a sharp paring

knife. Pit and cut the peach flesh into

pieces, then place over the honey. Fold

in the corners of each dough square

toward the centre, press down lightly to

fix in place, then chill in the refrigerator

for 10 minutes.

5 Bake for 25 minutes, until the crust is

lightly golden. Just before serving,

drizzle the remaining honey over the

tartlets and decorate with the rosemary

sprigs and flowers.

a pinch of fleur de sel

125g (4½oz) unsalted butter, well

chilled and diced

leaves of 2 sprigs of fresh

rosemary, finely chopped

4 tbsp liquid honey, divided

3 yellow peaches

a few small sprigs of rosemary with

flowers, to garnish

Peach and rosemary tartletsSERVES 6-8


100g (3½oz) granulated

or caster sugar

50ml (2fl oz) water or milk


The recipes on this

page are taken from

Miss Maggie’s

Kitchen: Relaxed

French Entertaining

by Héloïse Brion,

published by

Flammarion, 2020.

Photography

© Christophe

Roué 2020.

swap the

cherries

for different

seasonal fruits

By Eugenia Makrogianneli with Odysea (www.odysea.com)

The Manouri GIVES

a rich, denser cream

with moreish sweet &

salty undertones

By Milli Taylor with Odysea (www.odysea.com)



10-minute sticky date puddingSERVES 4

For the sponge

50g (1¾oz) soft unsalted butter


50g (1¾oz) Odysea date molasses


100g (3½oz) self-raising flour


40g (1½oz) walnuts, chopped

For the drizzle

100ml (3½oz) double cream

a generous drizzle of Odysea

Date Molasses

a few whole walnuts, to decorate

1 Mix all the sponge ingredients

(except the walnuts) together with

an electric whisk. Fold in the

chopped nuts.

2 Pour the batter into a greased 1.2L

plastic pudding bowl and microwave on

HIGH for 2½-3 minutes until cooked all

the way through.

3 Turn the pudding out onto a plate, top

Manouri, thyme

cheesecakeMAKES 1

250g (9oz) digestive biscuits

120g (4oz) unsalted butter, melted

100g (3½oz) dried figs, chopped

2 packs of Odysea Manouri Cheese

PDO, at room temperature


50g (1¾oz) icing sugar


Odysea Thyme or any Greek raw

honey, for decoration

1 Crush the biscuits in a food processor,

then transfer to a large bowl and mix

with the chopped figs. Mix in the

melted butter.

2 Put the biscuit mix in the bottom of a

28cm (11in) cake tin and press it down

to form the base of your cheesecake.

Place in the fridge to set for at least

30 minutes.

3 For the manouri cheese cream, place

the manouri in a large bowl and mash it

with a fork, then add the double cream,

vanilla extract and icing sugar. With the

help of a handheld mixer, combine to

form a smooth, buttery mixture.

4 Take the biscuit base out of the fridge

and smooth the manouri cheese mix

on top.

5 Allow the cheesecake to set in the

fridge for at least 5 hours.

6 Decorate with preserved figs and a

generous drizzle of honey.

with the whole walnuts and pour the

cream and date molasses over the top.

Serve and eat immediately.

By Picota Cherries (Instagram @jertepicotacherries)

A wonderfully indulgent dessert!


Picota cherry tiramisúSERVES 8

200ml (7fl oz) freshly-brewed

strong coffee

6 tbsp Marsala or Amaretto liqueur

3 free-range eggs, separated


250g (9oz) mascarpone or cream

cheese

150ml (5fl oz) double or whipping

cream

24 sponge fingers (boudoir biscuits)

200g (7oz) Picota cherries, halved

and pitted

2 tsp cocoa powder

1 Mix the coffee and Marsala or

Amaretto liqueur and leave until cold.

2 In a large bowl, whisk the egg yolks

and caster sugar together until very

pale, light and fluffy. Use a hand-held

electric mixer for this, and whisk on full

speed for 3-4 minutes. Add the

mascarpone or cream cheese and

whisk again for a few seconds.

3 In a large grease-free bowl and with

scrupulously clean beaters, whisk the

egg whites until they hold their shape

(any trace of grease and they won’t

whip). Fold into the cheese mixture.

Whip the cream until it holds its shape,

then fold into the cheese mixture too.

4 One by one, dip half the sponge

fingers into the coffee mixture, placing

them over the base of a serving dish.

Top with half the mascarpone mixture,

leveling the surface.

5 Dip the remaining fingers into the

coffee mix and arrange in the serving dish

evenly. Spoon the remaining mascarpone

mixture over the top and level the surface.

Cover and chill for 1-2 hours, or overnight.

6 Serve topped with cherries and cocoa.

Note! Raw eggs are used, so make

sure that they are very fresh. It’s

advisable for the very young, pregnant

mums and the elderly to avoid eating

uncooked eggs. Replace them here

with 300ml (10fl oz) whipping cream,

whipped until softly stiff, then folded

into the mascarpone cheese. (Beat the

sugar into the cheese first).




Picota cherry and chocolate cheesecake tartSERVES 10

125g (4½oz) butter

250g (9oz) digestive biscuits,

crushed

2 tbsp cocoa powder

250g (9oz) Picota cherries, halved

and pitted

3 tbsp caster sugar

250g (9oz) mascarpone cheese



chocolate shards or grated

chocolate, for sprinkling

1 Melt the butter over a low heat. Stir in

the biscuit crumbs and cocoa powder

thoroughly. Tip into a 22cm (8½in) flan

dish and press over the base and up the

sides firmly. Chill in the freezer for at

least 30 minutes.

2 Put half the Picota cherries into a

saucepan with 2 tbsp caster sugar and

4 tbsp water. Simmer gently for

3-4 minutes, then purée in a blender (or

use a hand-held stick blender) to make

the cherry sauce. Cool.

3 Beat the mascarpone cheese in a

mixing bowl with a wooden spoon until

smooth. Add the vanilla, then gradually

add the double cream and stir in the

remaining 1 tbsp caster sugar.

4 Pile the cream mixture into the

chilled flan case and spread it out.

Drizzle with the cherry sauce, then

arrange the remaining cherries on top.

Finish off with chocolate shards or

grated chocolate. Keep chilled until

ready to serve.

Tip For extra indulgence, drizzle with

melted chocolate.


Serve wit

h cream, crème fraîche or yoghurt


Picota cherry pancakesSERVES 4

300g (10½oz) Picota cherries


a pinch of salt


120ml (4fl oz) milk

100g (3½oz) Greek-style plain

yoghurt


½ tsp vanilla extract

a few drops of vegetable oil

1 Reserve a few cherries for

decoration, then pit and chop the rest.

2 Put the flour, salt, egg, milk and

yoghurt into a large mixing bowl with

2 tsp caster sugar. Whisk together to

make a smooth batter, then stir in half

the chopped cherries.

3 Simmer the remaining chopped

cherries with 100ml (3½fl oz) water, the

rest of the caster sugar and the vanilla

extract for 3-4 minutes. Purée in a

blender, or use a hand-held stick blender

to make a smooth sauce. Keep warm.

4 Heat a few drops of vegetable oil in a

pancake pan. Make about 16 small

pancakes in total, cooking in batches for

1-2 minutes until the batter has set on the

surface, then flipping them over to cook

on the other side. Keep the pancakes in a

warm place as you cook them.

5 Share the pancakes between

four warm serving plates and top

with the cherry sauce and reserved

whole cherries.

teatimetreats

WE LOVE… CUSTARD TARTS pg52 // ICE CREAM SANDWICHES pg55 // MARMAL ADE LOAF pg56

Enjoy an indulgent

afternoon tea with friends!

For the Yorkshire rhubarb pie, see p54

By Aleksandra Boruch @mostdeliciousscene (www.aleksandraboruch.com)

yeast buns,

filled with fresh

blueberries and

topped with a sweet

crumble


Sweet blueberry bunsJagodzianki

MAKES 10

a pinch of salt

1 free-range egg

70g (2½oz) melted butter

For the filling

250g (9oz) fresh blueberries

For the crumble


40g (1½oz) cold butter


For the glaze


2 tbsp milk

1 Pour the warm milk into a small bowl,

then sprinkle in the yeast, 1 tsp sugar

and 1 tsp flour. Stir to combine, then set

aside for around 30 minutes until the

mixture has doubled in size.

2 In a large mixing bowl, sift the caster

sugar, flour and salt.

3 Pour the yeast mixture into the middle

of the flour and mix gently.

4 Add the egg and knead the dough

(use a dough hook if you are using a

stand mixer).

5 Add the melted butter gently, then

mix for around 5 minutes until the

dough is smooth and elastic.

6 Put the dough in a warm place to

prove for around 1 hour, until the dough

doubles in size.

7 Mix all the crumble ingredients

together in a bowl until combined.

8 Dust a clean surface with flour and,

when the dough is ready, transfer it onto

the surface and knead slightly for

1 minute to get rid of any air bubbles.

9 Divide the dough into 10 even pieces,

form them into round rolls, then flatten

them with your hands.

10 Place 1 tbsp of the blueberries in the

centre of the dough, fold it in half and

pinch the edges together to close the

bun. Shape each piece into a round bun,

then leave to prove for 30 minutes.


Mark 4. Line a large baking tray with

parchment paper.

12 In a small bowl, mix the egg yolk

together with the milk. Brush the buns

with the mixture and sprinkle with the

prepared crumble.

13 Bake in the oven for 20 minutes until

golden brown.

For the dough

125ml (4½fl oz) warm milk

7g dried yeast sachet



By Juliet Sear for Billington’s

(@billingtonssugar). Image by Tony Lucas.

By Aleksandra Boruch @mostdeliciousscene

(www.aleksandraboruch.com)

T E AT I M E T R E AT S


Apricot pie with pistachiosSERVES 6-8

For the pastry


150g (5½oz) butter

3 free-range egg yolks

100g (3½oz) sugar

80ml (3fl oz) natural yoghurt


For the apricot filling

20g (¾oz) butter

500g (1lb 1oz) apricots, halved

60g (2oz) pistachios, chopped

30g (1oz) white sugar

To serve

icing sugar

vanilla ice cream or whipped cream

1 In a large bowl, mix together all the

pastry ingredients until smooth.

Divide into two parts and leave in the

fridge for 2 hours.


4. Grease a medium-sized cake tin and/

or line it with baking paper.

3 For the filling, in a large pan, melt the

butter and add the apricots. Fry over a

medium heat for around 5 minutes, until

softened, stirring constantly.

4 Add the sugar and keep the pan over

the heat until the fruit is super soft.

5 Roll out one half of the dough and

place it in the cake tin.

6 With the palm of your hand, push the

dough about halfway up the sides of

the tin until the whole base is covered.

7 Prick the base all over with a fork, then

bake for 12 minutes in the oven.

8 Remove from the oven, then spread

the apricots on top and sprinkle with

Sweet potato and pecan traybakeCUTS INTO 16-20 PIECES

125g (4½oz) unsalted butter, at

room temperature

180g (6oz) Billington’s unrefined

light muscovado sugar


300g (10½oz) baked sweet potato,

flesh scooped out


150g (5½oz) dark chocolate (70%

solids), melted and cooled

slightly


½ tsp ground cinnamon


150g (5½oz) chopped pecans


4. Line a 23cm (9in) square cake tin with

non-stick baking paper.

2 Cream the butter, muscovado sugar,

vanilla and sweet potato flesh together

until smooth and creamy.

3 Gently beat in the eggs one by one,

then add the melted chocolate (if

you are using a mixer set it on slow).

Gently mix in the flour, cinnamon and

baking powder. Fold in the pecans or tip

into the mixer and stir briefly.

4 Spoon the mixture into the tin, smooth

the top and bake for 25-35 minutes until

cooked, but still a bit soft under the crust.

half of the chopped pistachios.

9 Crumble the rest of the dough on top

of the fruit, then sprinkle over the

remaining pistachios.

10 Bake in the oven for another

40 minutes. Leave the pie to cool a bit,

then dust with icing sugar and serve

warm with vanilla ice cream or

whipped cream.

5 Leave to cool completely in the tin

before slicing into 16-20 pieces.

By Nicola Millbank & Clarence Court Eggs (www.clarencecourt.co.uk)

By Shelina Permalloo for

Billington’s (@billingtonssugar)

An adults-only sweet treat!


Chocolate & almond browniesSERVES 16

5 tbsp sunflower oil, plus extra

for greasing

200g (7oz) good-quality dairy-free

dark chocolate, broken


4 tsp cocoa powder

150g (5½oz) Billington’s Light

Muscovado

25g (1oz) Billington’s Molasses

1 tsp Nielsen-Massey

vanilla extract

230ml (8fl oz) unsweetened

almond milk or coconut milk (tin

or carton)

200g (7oz) blanched almonds,

chopped

sea salt and flaked almonds, for

scattering


Mark 4. Grease a 20cm (8in) square

baking tin with oil and line with

parchment paper.

2 Melt the chocolate in a heatproof

glass bowl set over water. Set aside.

3 Meanwhile, place all the dry

ingredients into a bowl and mix until

combined. Slowly add the milk, oil,

molasses, vanilla and chocolate until

you get a thick gooey mixture. Carefully

fold in the chopped almonds.

4 Place into the tin, then scatter over

the almonds and salt. Bake for

25 minutes or just under; it should still

be gooey, but it will firm up as it cools.

Leave to cool in the tin for 5 minutes,

then transfer to a cooling rack to cool.

Cointreau & orange custard tartsSERVES 12

1 sheet of ready rolled puff pastry



1 tbsp Cointreau


3 Clarence Court Burford Brown

egg yolks

200g (7oz) golden caster sugar

1 Unroll the sheet of puff pastry and

grate over half the zest of 1 orange. Roll

up horizontally to make a long sausage,

then cut into 12 pieces.

2 Press each piece, coil-side up, under

your palm to create a disc, then press

each disc into a non-stick cupcake tin.

Refrigerate for at least an hour.

3 In a pan, add the milk, Cointreau and

remaining orange zest until it starts to

bubble, then set aside to cool for

10 minutes.

4 Pop the flour into a large mixing bowl,

then slowly add in the milk mixture,

beating well until a smooth paste is

formed. Slowly add one egg yolk at a

time, beating it into the batter.

5 In another small pan, heat the sugar

and 100ml (3½fl oz) water. Boil for

3 minutes until all of the sugar has

dissolved, then carefully whisk into the

batter to form a custard.

6 Pour the custard into a clean pan and

cook over a low heat for 6-8 minutes, or

until thickened, then allow to cool for

20 minutes.


7. Spoon the custard into the pastry

cases. Bake for 20 minutes until the

pastry is crispy and flaky, and the top is

dark, even slightly burnt in places.

8 Allow to cool in the tin before turning

out and serving.

By Juliet Sear & Clarence Court Eggs

(www.clarencecourt.co.uk)



ChouxnutsSERVES 6

For the choux pastry

225g (8oz) Clarence Court Old

Cotswold Legbar eggs


110g (4oz) butter


2 tbsp caster sugar

a pinch of salt

For the crème diplomat

4 Clarence Court Old Cotswold

Legbar egg yolks

60g (2oz) sugar

25g (1oz) flour

2 tsp cornflour



a few drops of vanilla extract

For the fondant icing

300g (10½oz) fondant icing sugar

water, as needed

food colouring and edible flowers

of your choice (optional)


5. Prepare two baking trays with

parchment paper.

2 In a pan, heat the water, sugar, salt

and butter until completely melted.

Add the flour and beat well on the heat

for 4-5 minutes until the dough comes

away from the edges of the pan.

Transfer the dough into a bowl, then

leave to cool for 2-3 minutes.

3 Slowly add the egg, bit-by-bit,

beating well until the choux is the right

consistency. It should be stiff, but

easily drop off the spoon. Put the

choux paste into a piping bag.

4 Draw around a circular cutter onto

the parchment, then flip the paper over

and pipe the choux circles.

5 Place the trays in the oven, then

spray some water onto the base of the

oven and shut the door. Bake for

25-35 minutes; don’t open the oven

door until they’ve had at least

25 minutes, or they’ll collapse.

6 To make the crème diplomat, beat

the egg yolks and sugar with the flours

until pale and thickened.

7 Heat the milk in a pan until just

boiling, then whisk the milk into the

egg mix and pour it back into the pan.

8 Heat the mixture, stirring

continuously until thick and boiling. Take

off the heat, then pour onto a tray and

cover with clingfilm – make sure it is

touching it to stop a skin forming.

9 Once cool, whisk 300ml (10fl oz)

double cream with a little vanilla to soft

peak stage. Gently mix the créme

patissiere into the cream until smooth.

10 Once they’re cold, poke a hole in the

base of the chouxnuts, then pipe in the

cream until you can feel that they’re full.

Set aside while you make the fondant.

11 Add water to the fondant icing sugar,

1 tsp at a time until it’s thick – you can

add colour if you want to. Using a piping

bag, pipe a ring of fondant onto the

chouxnuts, then decorate with edible

flowers. Enjoy!


Yorkshire rhubarb pieSERVES 4


40g (1½oz) lard

40g (1½oz) butter

2 tsp icing sugar

ice cream, cream or custard,

to serve

For the filling

700g (1lb 6oz) tender pink rhubarb,

cut into 5cm (2in) lengths



1 heaped tbsp semolina

For the glaze

1 free-range egg white

2 tsp demerara sugar


Mark 6.

2 Make up the pastry by sifting the flour

into a large mixing bowl, then rubbing in

the fats with your fingertips until it looks

like fine breadcrumbs.

3 Add the icing sugar, drizzle in enough

cold water to bring it together to a

smooth dough, then knead lightly. Rest

the pastry in the fridge for 30 minutes.

4 Roll the pastry out to a circle of about

36cm (13½in) diameter. Carefully transfer

it to the centre of a lightly greased

baking sheet.

5 Paint the base with egg yolk, then

sprinkle the semolina lightly on top. Pile

the rhubarb in the centre, then scatter

over the caster sugar.

6 Turn in the edges of the pastry so that

they cover the first 6cm (2½in) of the

rhubarb, leaving the centre uncovered.

7 Brush the pastry with the egg white,

then sprinkle over the sugar. Bake on

the top shelf of the oven for 30 minutes,

or until the crust is golden brown.

8 Remove from the oven and serve

warm with custard, cream or ice cream.

Recipe taken from

Flavours of England:

Cheese by Gilli

Davies. Photography

© Huw Jones.

www.graffeg.com

BAKING TIP

SHORTCUT!BUY ICE CRE AM, BLEND

THE APPLE SAUCE /CRUMBLE

MIX TURE & RE-FREEZE

By Jazz™ apples (www.jazzapple.com/uk)



Jazz™ apple crumble ice cream sandwiches with pecan pralineMAKES 1 TUB OF ICE CREAM

For the ice cream

280ml (9½fl oz) full-fat milk


5 large free-range egg yolks

100g (3½oz) caster sugar, plus extra

for the apples, to taste


small knob of butter

500g (1lb 1oz) Jazz™ apples,

peeled, cored and diced


For the crumble

50g (1¾oz) butter, cold



a pinch of sea salt

For the pecan praline

50g (1¾oz) pecans

60ml (2fl oz) water

90g (3oz) golden caster sugar

1 Put the egg yolks in a bowl with the

caster sugar and whisk until creamy.

2 In a small heavy-based pan, heat the

milk and cream until almost boiling.

Allow to cool for a few moments.

3 Bit-by-bit, stir the hot milk mixture into

the yolk and sugar mixture. Once

combined, pour it back into the pan and

gently reheat. Keep heating and stirring

until the mixture thickens slightly. Add

the vanilla and stir through. Allow to

cool, then chill in the fridge.


4. Line a large baking tray with

greaseproof paper and set aside.

5 For the crumble, take the butter from

the fridge and cut it into cubes. Sift the

flour into a large bowl and add the salt.

Work the still cold butter into the flour,

rubbing between your fingers until you

have an even crumb.

6 Add the sugar, then work it through

the mixture until evenly distributed and

the mixture has just begun to stick

together a little. Spread this over the

greaseproof paper and bake in the oven

until golden in colour, about 10 minutes.

Leave to cool.

7 In a heavy-based pan, melt the butter

over a medium heat and add the sugar.

Cook until you have a golden toffee-

coloured syrup, then add the apples and

cook until the fruit is cooked, but not

soggy. You can add a little more sugar if

you feel it is needed. Allow to cool.

8 If you have an ice cream maker, add the

cream and egg mixture and set it away to

churn. Once it is nearly firm, add the apples

in the toffee syrup and the crumble. Start

mixing again until thoroughly combined. If

you don’t have an ice cream maker, place

the custard mixture into a plastic container

and place in the freezer. Remove every 30

minutes and whisk thoroughly to prevent

ice crystals forming. Once this is smooth

and getting firmer, add the apple mixture

and the crumble and mix thoroughly

again. Seal and place back in the freezer

until required.

For the pecan praline


Mark 2½. Place the pecans on a baking

tray and toast in the oven for about

8 minutes, or until they are just

beginning to colour. Remove and set

aside. Grease another baking tray.

2 In a small heavy-based pan, gently

heat the sugar and water until the sugar

has dissolved. Don’t stir the mixture, just

swirl the pan around to stop the sugar

sticking. Turn up the heat and bring to a

bubbling boil, but do not allow it to burn!

3 Once the caramel starts to turn

golden, try dipping a spoon into it; if it

starts to set almost immediately on the

spoon it is ready. Add the pecans and stir

to coat.

4 Turn the mixture out onto the greased

baking tray, spread into a thin, even layer

and allow to cool. It should achieve a

brittle consistency. If not, return it to the

pan, melt and cook for a little longer.

5 Once set, crush with a wooden

spoon or pestle and mortar into small

rough pieces of varying size. Transfer

to a small bowl.

6 To make the ice cream sandwiches,

cut blocks of the apple crumble ice

cream and roll in the pecan praline, then

place between two wafers or, for a

special treat (as we did here), between

two almond thin biscuits. Serve.

jixiansheng

Recipes on this page are by Mrs Darlington’s (www.mrsdarlingtons.com)


Almond slicesMAKES 12

For the pastry

226g (8oz) plain flour, plus extra for

dusting

113g (4oz) butter

cold water

For the almond topping

170g (6oz) granulated sugar

113g (4oz) butter

1 free-range egg, beaten

1 tsp almond extract

170g (6oz) porridge oats

28g (1oz) flaked almonds

½ a jar of Mrs Darlington’s

Raspberry Jam


Mark 6. Grease an 18x28cm (7x11in)

Swiss roll tin, then line the bottom with

baking paper.

2 Place the flour and butter into the

bowl of a food processor.

3 Using only the pulse setting, pulse

until the mixture resembles

breadcrumbs. Avoid over-mixing if you

can. Slowly add water, a little at a time,

until the mixture comes together in a

ball. Wrap the pastry in clingfilm and

place in the fridge for 30 minutes.

4 While the pastry is resting, melt the

butter for the almond topping in a pan

over a low heat, then add the sugar,

oats, egg and almond extract. Set aside.

2 Put the water, sultanas, butter and

Mrs Darlington’s Medium Cut Orange

Marmalade in a pan.

3 Bring to the boil for a few minutes,

then leave to cool completely.

4 Add the sugar and beaten eggs, then

stir until well combined.

5 Mix in the flour and salt. Transfer to

the loaf tin.

6 Cook for approximately 45 minutes-

1 hour, or until a skewer poked into the

centre comes out clean.

7 Leave to cool in the tin before slicing.

Marmalade & fruit loafSERVES 8-10


226g (8oz) sultanas

50g (2oz) butter


198g (7oz) soft brown sugar

a pinch of salt

2 dsp Mrs Darlington’s Medium Cut

Orange Marmalade

2 large free-range eggs, beaten


4. Grease and line a 900g (2lb) loaf tin.

5 Roll out the pastry on a floured

surface, then line the Swiss roll tin with

the pastry, including the sides.

6 Spread the Mrs Darlington’s

Raspberry Jam over the base

of the pastry. Pour the almond topping

mix over the jam and level it with a knife.

7 Sprinkle over the flaked almonds,

then bake in the oven for approximately

25-30 minutes until golden brown on

the top. Allow to cool, then slice into

12 pieces.

Recipe by Richard Bertinet

in collaboration with

pizza oven pioneers Gozney



Twisted cinnamon bunsMAKES 12 LARGE OR 24 SMALLER ONES

For the dough

200g (7oz) full-fat milk


600g (1lb 5oz) strong white bread

flour

25g (1oz) fresh yeast


2 tsp salt

200g (7oz) unsalted butter, soft

For the filling


250g (9oz) soft brown sugar

2 tsp cinnamon

For the egg glaze

1 free-range egg mixed with 2 tbsp

full-fat milk

For the sugar glaze


100g (3½oz) water

1 Start by making the dough. Put the

milk and eggs into the bowl of a food

mixer, then add the flour. Break the

yeast to one side of the bowl, then add

the salt and sugar to the other side. Add

the butter.

2 Mix on a slow speed for 4 minutes,

then increase the speed to medium and

mix for a further 10-12 minutes until the

dough comes away cleanly from the

side of the bowl.

3 Form the dough into a ball and pop

into a clean floured bowl. Cover and

leave to rest for around 45 minutes, or

until double in size.

4 Lightly flour a work surface and roll

the dough into a rectangle roughly the

size of an A3 sheet of paper.

5 For the filling, beat the butter and

sugar together until pale, then stir in the

cinnamon. Spread the filling over the top

of the dough.

6 With the long side facing you, fold in

half lengthways to enclose the filling

and slice it widthways into 12 strips,

each roughly 3.5cm (1½in) across. Next,

use a sharp knife to cut twice down the

length of each strip to make three

strands. Plait the three strands together

and repeat to make 12 individual plaits.

7 Take each plait and roll it up along its

length to create a knot. Grease a 12-hole

muffin tray and pop the knots into the

tray. Cover and allow to prove for 1 hour.


5. Brush the knots with the egg glaze

and pop into the oven. Turn the heat

down to 180°C/Gas Mark 4 and bake for

18-20 minutes until golden.

9 Meanwhile, make the sugar glaze.

Put the sugar and water in a pan and

bring to the boil, then turn down to a

simmer until you have a light syrup.

10 Brush the baked knots with the

syrup while still hot and leave to cool.

CAKE decoratingSCHOOL

Create showstopping cakes,

biscuits, cupcakes and more,

with step-by-step projects and

techniques for all skill levels!

NEW!

WE LOVE… RUBBER DUCKY CUPCAKES pg60 // ICE LOLLY BISCUITS pg62 // TIERED CAKE pg64

Guide to

skill levels

1 – Beginner

2 – Intermediate

3 – Advanced

1

3

2

1

SKILL

LEVEL

This project is

taken from Magical

Animal Cakes: 45

bakes for unicorns,

sloths, llamas and

other cute critters,

by Angela Romeo

& Annie Rigg,

published by

Ryland Peters

& Small (£12.99).

RUBBER DUCKY CUPCAKES These cute cupcakes will bring a smile to your face, just as little ducklings do when you see them at a farm. Each adorable 'rubber duck' has its own slightly quizzical expression as it bobs along on a sea of buttercream and bubbles. Make the ducks at least 24 hours in advance; you could also try making them from marzipan.

3

2

1

SKILL

LEVEL

3

2

1

SKILL

LEVEL

TECHNIQUES

PIPING BUTTERCREAM,

MODELLING SUGARPASTE

WWW.FOODHEAVENMAG.COM60 baking heaven JULY/AUGUST

YOU WILL NEED

TO DECORATE

• your favourite vanilla cupcake batter

• meringue buttercream

• 200g (7oz) ready-to-roll sugarpaste

• gel or paste food colouring: orange,

yellow, black, blue

• blue and white sugar pearls

EQUIPMENT

• baking sheet, lined with baking

parchment

• wooden skewer

• 12-hole muffi n tin, lined with

cupcake cases

• large piping bag, fi tted with a large

star-shaped nozzle, or make your own

1 The day before you want to bake the

cupcakes, make the rubber duckies. Knead a

drop of the orange colouring into about 25g

(1oz) of the ready-to-roll icing. Repeat with the

remaining icing using the yellow food

colouring. Cover the orange icing in clingfilm

until ready to use.

2 Start by making the ducks' bodies. Divide

the yellow icing in half and wrap one half in

clingfilm. Divide the other half into 12 pieces,

then roll into balls in your hands. Pinch one

end of each ball into a small peak for the

duck's tail, then place on the prepared

baking sheet.

3 Take the remaining half of yellow icing,

divide in half again, then divide one portion

into 12 equal pieces. Roll each piece into a

ball, then gently press onto each duck's

body at the opposite side to the tail – this is

the head. Divide the remaining yellow icing

into 24 pieces and form into small wing

shapes. Press one wing on each side of

each duck.

4 To make the beaks, divide the orange

icing into 12 pieces and shape into

pyramids. Press one pyramid onto the front

of each duck head and gently form it into a

beak shape. Leave to set for 2 hours. Paint

eyes onto each duck with a skewer dipped

into the black food colouring.

5 The next day, prepare and bake vanilla

cupcakes following your favourite recipe.

Cool for 3-4 minutes in the tins, then

remove to cool completely on a wire rack.

6 Prepare the meringue buttercream and

tint pale blue using food colouring.

Spoon the buttercream into the

prepared piping bag and pipe

generous swirls on top of

each cupcake.

7 Scatter the blue and white

sugar pearls over the

buttercream, then sit

a rubber ducky on

top before serving.


C A K E D E C S C H O O L

361667513

TECHNIQUES

USING CUTTERS, DECORATING

WITH ICING

3

2

1

SKILL

LEVEL

3

2

1

SKILL

LEVEL

MAKES AROUND 40

FOR THE BISCUITS

• 200g (7oz) softened butter

• 150g (5½oz) caster sugar

• 1 free-range egg, lightly beaten

• 400g (14oz) plain flour, plus

extra for dusting

• 2 tsp vanilla extract

FOR THE ICING

• 5 free-range egg whites

• 900g (2lb) icing sugar

• various colouring pastes (including

brown to make 'chocolate')

• coloured sprinkles

EQUIPMENT

• ice lolly cutter

• baking tray lined with parchment paper

• piping bags

• scissors

TO MAKE THE BISCUITS

1 Put the butter and sugar into a large bowl

and mix with an electric mixer until creamy.

2 Beat in the egg and vanilla extract until

well combined. Add the flour and mix at a

low speed until a dough forms. Roll the

dough into a ball, then cover in clingfilm and

chill in the fridge for 1 hour.

3 Preheat the oven to 160°C/Gas Mark 2½.

Cover a baking tray in parchment paper.

4 Roll out the dough on a lightly floured

surface to about 3mm (¹/8in) thick. Use an

ice lolly cutter to make lolly shapes.

Carefully transfer the biscuit shapes onto

the prepared tray.

5 Bake the biscuits in the oven for

12-14 minutes, then take them out and

leave to cool completely on a wire rack.

TO MAKE THE ICING AND DECORATE

6 To make the icing, put the egg whites

into a bowl. Add the icing sugar and whisk,

slowly at first, for about 5 minutes until you

have a smooth paste.

7 Divide the icing into different bowls

and add a few drops of colouring to each,

leaving one for the 'chocolate' colour. Put

the different icings into piping bags and

snip a small hole in the end. Decorate your

biscuits with the first layer of icing.

8 Turn the oven to its lowest setting, then

put the biscuits onto a lined baking tray and

dry in the oven for 10-15 minutes.

9 Once hardened, decorate with the

'chocolate' layer and sprinkles (if required),

then leave to dry again.

Is there anything more summery than ice creams and lollies? These cute biscuits by AO Life (www.ao.com/life) are a delicious playful twist!

ICE LOLLY BISCUITS

WWW.FOODHEAVENMAG.COM62 baking heaven JULY/AUGUST


4

1

7

6

3

9

10 11 12

5

2

8

K nowing how to successfully make a

tiered cake is a very useful skill in a

baker's arsenal. They are the basis

for most wedding cakes and can really

make birthday cakes feel extra special. I

really like making smaller tiered cakes such

as this one, which feed the same amount of

people as a larger single-tiered cake.

There are a few very important elements

to creating a stable tiered cake, one of

which is the cake itself. You need to choose

a strong and reliable recipe. I recommend a

Madeira cake as they are slightly denser

than their Victoria sponge cousin, plus they

stack really well, when put together with

the rest of my tips.

M A K I N G T H E CA K E S

For this tiered cake, I used an 18cm (7in)

round and a 12.5cm (5in) round Madeira. I

made one big mix, then divided it between

the tins. Here is the recipe I used;

FOR THE MADEIRA CAKES

• 350g (12oz) self-raising flour

• 350g (12oz) caster sugar

• 350g (12oz) unsalted butter/Stork

• 90g (3oz) plain flour

• 6 free-range eggs

• 1½ tsp extract (I used lemon)

1 Cream together the Stork/unsalted butter

and caster sugar.

2 Mix in the eggs, then add the self-raising

flour and plain flour and mix well.

3 Add the extract and mix for 2-3 minutes on

a high speed, then spoon the mixture into

lined 18cm (7in) and 12.5cm (5in) round cake

tins, until they are both three-quarters full.

Don't let a tiered cake intimidate you, give Britt Box's tips a try and you'll master them in no time! (www.shewhobakes.co.uk)

How to create...A BASIC TIERED CAKE

4 Bake both cakes at 160°C/Gas

Mark 2½, 1 hour for the 12.5cm

(5in) and 1 hour 30 minutes for the

18cm (7in), or until a skewer comes

out clean.

5 Once baked, turn the cakes out of

the tins and leave to cool upside

down on greaseproof paper.

6 When the cakes have cooled,

double wrap them in clingfilm and

leave them in a cool, dry place (not

the fridge) overnight to settle.

7 The following day, make the filling.

I used a vanilla buttercream, but feel

free to flavour it any way you like.

TOP TIP

For decorated cakes in

general, but especially for

tiered cakes, I highly

recommend wrapping in clingfilm

and leaving overnight before working

on them. This firms up the sponge

and makes life so much easier.

AS S E M B L I N G T H E CA K E S

FOR THE VANILLA BUTTERCREAM

• 500g (1lb 1oz) unsalted butter

• 1kg (2lb 2oz) icing sugar

• 2 tsp vanilla flavouring

1 Cream the butter on its own for a

few minutes.

2 Slowly add the icing sugar and bring

the mixture together.

3 Add the vanilla and mix until soft

and smooth.

1 Unwrap the cakes, level them using

a sharp knife or cake leveller, then

turn them over; I get a better result

using the base of the cake as the top.

2 Split the cakes using a cake leveller

– how many times will depend on

how deep the cakes are. Here, I split

both cakes twice, creating three

layers of cake for each tier.

3 Gently lift the top two layers of cake

and set them to one side. Spread a

generous layer of buttercream onto

the remaining cake using a cranked

palette knife, then gently place the

next cake layer on top and repeat.

Finally, place on the top layer (that

was once the bottom of the cake).

4 Stick your cake onto a thin cake

card the same size as the cake using

a little buttercream – this is very

important as you will need the cakes

on thin cake cards for stacking later.

5 Scrape off any excess buttercream

that spilled out of the sides using a

palette knife, then chill in the fridge

for a few minutes. Repeat with the

other tiers.

6 Next, crumb-coat the whole cake

by spreading a thin layer of

buttercream onto the top and sides.

Scrape off any excess using a side

scraper and place in the fridge for a

further 10 minutes.

7 Repeat again for the remaining tier.

Once this is done, do a second

crumb-coat on each cake and chill

again for a further 5 minutes. Once

that is chilled, do a final, thinner

crumb-coat – this ensures that the

cake remains fresh and stable, but


C A K E H E AV E NC A K E D E C S C H O O L


Decorate your tiered cake however you wish!

you will also get a lovely flat

surface to decorate!

I C I N G T H E CA K E S

The way you ice the cakes is

very important for tiered cakes.

You can tier naked cakes, of

course, but icing them gives

them a little more stability.

1 Roll out sugarpaste on a surface

dusted with cornflour to 5mm

(¼in) thick, using icing spacers if

you have them. Carefully lift up

the edge of the sugarpaste and

place your rolling pin underneath.

Use this to lift up the icing sheet

and place it gently over one of

your crumb-coated cakes.

2 Using your hands, smooth

down the sugarpaste on top first,

then at the sides, gently lifting and

smoothing out any creases or

folds. When you have gone all the

way around, use a sharp knife to

trim the excess sugarpaste off.

Use cake smoothers to create a

nice neat finish.

TOP TIP

I like to use plastic

smoothers over the

cake first to make

sure the icing is nicely stuck

down, then I go in with acetate

smoothers around the top edge

to create a nice sharp corner.

3 Repeat for the other tiers and

don’t forget to ice your board

too. To do this, roll out any


excess sugarpaste you

have until it is the size of

your board (I used a 23cm (9in)

round board).

4 Paint piping gel onto your silver

board using a silicone brush (or

spray with water if you don’t have

any piping gel), then gently lift up

the sugarpaste and stick down

onto the board. Cut away any

excess sugarpaste using a sharp

knife. Leave your iced cakes and

board to set overnight in a cool,

dry room (not the fridge).

5 The following day, once the

icing is set, it’s time to stack

the cakes.

TOP TIP

Leaving the cakes

overnight after baking

and then again after

icing may seem excessive, but

this is something I find rather

important for a structurally sound

tiered cake. There is no reason

why you can’t bake, ice and stack

your cakes all on the same day if

you wish, but I’ve only ever done

that once (when I completely

forgot about a cake I said I would

make), and I’ll never do it again!

When the cake hasn’t settled it’s

really soft, meaning it’s really

crumby, when you are trying to fill

and crumb-coat it. When the icing

isn’t set it’s super soft too, so

lifting and moving it is going to

cause dents, bumps and rips.

S TAC K I N G T H E CA K E S

The way you stack and the

equipment you use is so

important. When I first started

baking, I thought you could

literally just put one cake on top

of another cake and I watched it

slowly collapse in front of me. I

don’t want that happening to

your beautiful bakes, so here’s

how I stack now;

1 On the top of your bottom tier,

using a scribe, score around

something the same size as the

tier that will be going on top of it.

Ideally you would use another

thin cake card, but I only had one

in so I used a roll of tape.

2 Next, you need to dowel the

cake. How many you use will

depend on the size of the cake

you are stacking on top. As I

used a small cake for my top tier,

I used three dowels in a triangle

pattern. However, for bigger

cakes you may need to use four

in a square pattern, five in a

square pattern with one in the

middle, and so on. If you are

stuck on how many and what

pattern to use, there are plenty

of templates available online.

3 Next, stick a dowel into the

cake until you reach the bottom.

Mark on the dowel using an

edible ink pen where the top of

the cake comes up to, then

carefully remove the dowel. Mark

the rest of the dowels you intend

to use at the same height, then

cut them to size using a serrated

knife or a junior hacksaw.

4 Spread a little buttercream or

royal icing onto the iced board. If

the tiered cake isn’t travelling

anywhere, except to maybe the

living room, you can use

buttercream, but if it is leaving the

house, I would recommend using

royal icing as it is more secure.

5 Gently lift up and stick down the

bottom tier onto the centre of the

board. Spread a little buttercream

10

6

2

9

5

1

or royal icing on top of the bottom

tier (same buttercream or royal

icing rules as above apply),

making sure you cover the tops of

the dowels. Gently place on your

top tier, or if you're doing more

than two tiers, stick on your

middle tier and repeat.

DECORATING THE CAKES

1 I decorated my cake with a

simple design of pink ribbons and

roses, but you can decorate yours

however you like. I don’t

recommend moving the cake for

at least 24 hours once it's stacked

to allow it to settle and for the

royal icing to completely dry – you

don’t want the cake collapsing or

sliding after all your hard work!

TOP TIP

When you cut into

your cakes,

remember there are

dowels in there! To cut a tiered

cake, I recommend gently

removing the top tier and cutting

it up, then taking out the dowels

from the bottom tier before

cutting it into slices.

Tiered cakes used to intimidate

me, but once you know the little

secrets like letting the cake

settle, using thin cake boards

and dowels and using royal

icing to stick it together, it all

becomes a lot easier. I hope

you enjoy taking your cakes to

new heights!

8

Happy baking!

Brit t xxx

C A K E D E C S C H O O L


12

8

4

11

7

3

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NEXT ISSUE

E23G671

Lemon & lavender muffins, p70

Beetroot, walnut & goat's cheese bites, p73

Whether you’re heading to the park for a picnic or sitting

in the garden for an al fresco lunch, mix and match

these sweet and savoury treats for a delicious feast!

Pack up


Apricot bakewith coconutSERVES 16

For the traybake

75g (2¾oz) dessicated coconut

175g (6oz) salted butter, softened

3 free-range eggs, beaten

200g (7oz) unrefi ned golden

caster sugar

2 tbsp whole milk


200g (7oz) plain white fl our

75g (2¾oz) porridge oats

410g (14oz) apricot halves (tinned,

in fruit juice)

For the topping

50g (1¾oz) unrefi ned demerara

sugar

1 tsp cinnamon

3 tbsp porridge oats

2 tbsp dessicated coconut

75g (2¾oz) salted butter

75g (2¾oz) plain white fl our


4. Line a 23x29cm (9x12in) tin with

baking parchment.

2 Lightly toast 75g (2¾oz) dessicated

coconut on a tray in the oven for

3-4 minutes, stirring halfway.

3 Beat the softened butter and caster

sugar with a wooden spoon, or you can

use an electric whisk, until pale and fluffy.

4 While still beating, gradually pour in

the beaten egg, milk and vanilla extract

until just combined.

5 Gently fold the flour, oats and toasted

dessicated coconut into the egg

mixture until just combined.

6 Spoon the mixture into the prepared

baking tray and smooth over with the

back of the spoon. Drain the apricot

halves, then scatter them over the top

of the cake mixture.

7 Using your fingers, rub all the topping

ingredients together until well

combined, then sprinkle the mixture

evenly over the apricots and cake mix.

8 Bake in the middle of the oven for

40 minutes, or until golden and firm to

the touch. Remove from the oven and

cool in the tin on a wire rack. Slice into

16 squares.

By Baking Mad (BakingMad.com)

Easy to make!By Baking Mad (BakingMad.com)

P I C N I C B A K I N G


By Baking Mad (BakingMad.com)

Lemon &

SERVES 9

200g (7oz) unrefi ned light

muscovado sugar

200g (7oz) self-raising white fl our

100g (3½oz) self-raising

wholemeal fl our


150ml (5fl oz) natural yoghurt

90ml (3fl oz) semi-skimmed milk


4 Mix the natural yoghurt, milk, egg,

lemon zest and juice together in a jug

with a fork to combine. Soften the

butter in the microwave on high

(900W) for 30 seconds.

5 Add all the wet ingredients to the

dry and gently stir together until

just combined.

6 Spoon the mixture into the paper

muffin cases and bake for 20 minutes

until well risen and firm. Cool for

10 minutes.

SERVES 12

225g (8oz) self-raising white fl our

75g (2¾oz) low-fat Stork

25g (1oz) Half Spoon granulated

sugar

100g (3½oz) dried cranberries

1 free-range eggs, beaten

1 tbsp whole milk


5. Lightly grease a baking tray.

2 Sieve the flour into a large bowl, then

add the Stork and rub in until the mixture

becomes like breadcrumbs. Stir in the

sugar and cranberries.

3 Add the egg and stir in with the milk

until a stiff mixture is formed.

4 Place small rocky piles of mixture

onto the baking tray. Bake for

20-25 minutes until golden brown

and set.

grated zest and juice of 1 lemon


5 fresh lavender heads


5. Line nine holes of a muffin tin with

paper muffin cases.

2 Snip the flowers from the lavender

and put into a food processor with the

sugar. Blend together until combined.

3 Tip the lavender sugar into a bowl and

add both flours along with the

bicarbonate of soda.

BAKING TIP

LIGHT & LOVELYT HE SECRE T ? AVOID OV ER

MI X ING T HE W E T A ND

DRY INGREDIEN TS


Vintage Cheddar, courgette & sun-

MAKES 12

250g (9oz) plain fl our

½ tsp salt


100g (3½oz) vintage or mature

Cheddar cheese, grated



90ml (3fl oz) vegetable oil, plus

extra, for greasing

150g (5½oz) courgette, grated

50g (1¾oz) sun-dried tomatoes in

oil, drained and chopped


5. Lightly grease a mini loaf mould with

a little vegetable oil.

2 Sift the flour, salt and baking powder

into a large mixing bowl. Stir in about

three-quarters of the grated cheese.

3 Break the egg into a jug and beat in

the milk and vegetable oil. Pour the egg

mixture into the flour mixture, adding

the courgette and sun-dried tomatoes

at the same time. Using a metal spoon,

gently stir until the ingredients are just

combined – you must not beat this

mixture or stir it too much.

4 Spoon the mixture into the greased

mould and sprinkle the reserved cheese

on top. Bake for 20-25 minutes until

risen and golden. Cool for a few

minutes, then remove and cool

completely on a wire rack.

By Lakeland (blog.lakeland.co.uk)

P I C N I C B A K I N G


Beetroot, walnut & goat’s cheese bitesMAKES 24

6 sheets of fi lo pastry from a

220g (7½oz) pack (measuring

27x29cm (10½x11in)

50g (1¾oz) butter, melted

220g (7½oz) fresh beetroot, peeled

and grated

125g (4½oz) soft goat’s cheese,

crumbled

50g (1¾oz) walnuts, fi nely chopped

salt and freshly ground

black pepper


Mark 6.

2 Unroll the sheets of filo pastry. Brush

each sheet lightly with melted butter,

stacking them to give two piles of three

filo sheets.

3 Scatter the grated beetroot evenly

over the surface of each pile, followed

by the crumbled goat’s cheese and

walnuts. Season with salt and

black pepper.

4 Roll up both piles into long sausage

shapes and flatten slightly. Trim the

ends, then cut each roll into 12 equal

pieces, so you have 24 in total. Place

these into a Lakeland Reinforced

Silicone 24 Rectangle Mini Loaf Mould,

with the pastry uppermost. Brush with

melted butter.

5 Bake for 22-25 minutes until golden

brown. Cool for a few minutes, then lift

out carefully and cool completely on

a wire rack.


Delicious served warm!


You could use

sesame seeds instead

of poppy seeds

74 baking heaven JULY / AUGUST WWW.FOODHEAVENMAG.COM

Tomato & poppy seed mini loavesMAKES 12

250g (9oz) strong plain white fl our,

plus extra for dusting

1 tsp salt

2 tsp caster sugar

1 tsp paprika

2 tsp poppy seeds, plus extra

for sprinkling

1 tsp fast-action yeast

150ml (5fl oz) warm water

2 tbsp tomato purée

a little vegetable oil, for greasing

1 Mix together the flour, salt, sugar,

paprika and poppy seeds in a large

bowl. Stir in the fast-action yeast.

2 Combine the water and tomato purée

thoroughly. Add to the flour mixture and

use your hands to bring the mixture

together to form a soft dough.

3 Dust a work surface with a little flour.

Turn out the dough and knead for

8-10 minutes until smooth and elastic.

Put the ball of dough into a lightly

greased bowl and cover with clingfilm.

Leave in a warm, draught-free place for

about an hour, or until roughly

doubled in size.

4 Turn out the dough and knead lightly

for a few seconds. Cut into 12 even-

sized pieces and form into sausage-

shaped rolls.

5 Lightly grease the compartments of

a Lakeland Reinforced Silicone

24 Rectangle Mini Loaf Mould with a

little vegetable oil. Place the rolls in the

mould and brush the surface with a little

water, then sprinkle the extra poppy

seeds on top. Leave in a warm, draught-

free place until roughly doubled in size.


7. Bake the rolls for 12-15 minutes until

risen and cooked.

savoury heaven

WE LOVE… CHEESE & HERB BISCUITS pg76 //TOMATO QUICHE pg77 //CHERRY & FETA FOCACCIA pg78

Bake up a storm with

savoury snacks & lunches!

WWW.FOODHEAVENMAG.COM

Chargrilled Peppers in Olive Oil

1 small red onion, halved, cut into

thick half moons

4 tbsp Greek basil leaves or

4 sprigs of fresh lemon thyme

green salad, to serve (optional)


6. Unroll the defrosted pastry sheet onto

a large baking sheet and cut into four,

each measuring 11.5x18cm (4x7in).

Using a sharp knife, score a 1cm (½in)

border around the edge of each piece of

pastry. Use enough pressure so the

score line is visible, but don't cut all the

way through.

2 Spread a heaped tbsp of houmous

over each pastry rectangle, keeping it

within the border. Arrange the

aubergine slices on top.

3 Drain the peppers and divide among

each tart, then sprinkle over the slices

of red onion. Drizzle 1 tbsp oil from the

jar of chargrilled peppers over the top,

then bake for 30 minutes until the

pastry is puffed and golden brown.

Sprinkle over the Greek basil or lemon

thyme and serve with a green salad.

Mediterranean tarts with vegetables & houmousSERVES 4

320g (11½oz) sheet of frozen

Jus-Rol Puff Pastry, defrosted

½ x 300g (10½oz) tub of essential

Waitrose Houmous

250g (9oz) frozen Cooks’

Ingredients Chargrilled

Aubergine

280g (9½oz) jar of Cooks’ Ingredients

Roasted courgettes,

cherry tomatoes

and chargrilled

artichokes work well

in this recipe, too.

Recipe by Waitrose. Thousands of recipes

can be found at www.waitrose.com/recipes

Recipe by Bioglan Superfoods

(www.bioglansuperfoods.co.uk)

Great for anafternoon snack!


Savoury cheese & herb biscuits with SupergreensMAKES 12-20

100g (3½oz) unsalted butter, cold,

cut into small chunks

100g (3½oz) organic plain flour, plus

extra for dusting

100g (3½oz) Parmesan cheese

(Parmigiano Reggiano), grated

2 sprigs of fresh rosemary & thyme

leaves, finely minced, plus whole

pieces, to decorate

¼ tsp black pepper (or to taste)

1 tsp Bioglan Superfoods

Supergreens powder

chutney, grapes and cheese, to

serve (optional)

1 In a blender, mix together the butter,

flour and Parmesan, until fine crumbs.

2 Add the fresh chopped herbs, Bioglan

Superfoods Supergreens powder and

black pepper to taste, then knead until

a dough forms.

3 Divide the dough in two, then roll

each part into uniform log shapes.

4 Wrap the two cylinders with clingfilm,

and refrigerate for 10 minutes.


Mark 4.

6 Roll out the dough. Place pieces of

rosemary and thyme onto the dough,

then cover with a baking sheet and roll

over again to press the leaves into the

dough. Cut out round biscuit shapes

(roughly 1cm (½in) thick).

7 Arrange the biscuits on a baking tray

lined with baking parchment.

8 Bake for 10 minutes, or until the

biscuits are golden on top, then remove

the biscuits from the oven – they will

still be quite soft. Allow to cool

completely on a baking rack and, once

dry, they will have a crunchy texture.

9 Serve as desired – we placed ours on

a cheese board with chutney, grapes

and onion and chive cheese – delicious!

Recipe by British Lion Eggs

(www.eggrecipes.co.uk)

Recipe by British Lion Eggs

(www.eggrecipes.co.uk)

S AV OU R Y HE AV E N


Eggs baked in a crusty baguetteSERVES 4

4 medium British Lion eggs

150g (5½oz) butter

1 sprig of rosemary, leaves picked

1 sprig of thyme, leaves picked

1 garlic clove, peeled, fi nely chopped

salt, to taste

1 crusty baguette

30g (1oz) Parmesan, shaved

black pepper

1 Preheat the oven to 180ºC/Gas Mark

4. Start with making the butter. Place

the butter, herbs, garlic and salt in a

small saucepan and warm up over a low

heat, until the butter is melted.

2 With a small serrated knife, cut four

holes in the baguette, roughly 6-8cm

(2½-3¼in) wide and 3cm (1¼in) deep.

Remove the bread gently, making sure

that you haven’t damaged the crust at

the bottom of each hole. Brush each

hole with the garlic butter.

3 Put the baguette on a baking tray lined

with baking parchment. Put the tray in

the oven and warm up for about

3-4 minutes. Take the tray out of the

oven and crack one British Lion egg into

each hole. Put the tray back in the oven

and bake for 10-15 minutes, until the

egg whites are set. Take the tray out

and transfer the baguette onto a

chopping board. Leave for a minute to

cool down, then cut into four slices.

4 Serve on a big plate, pouring over the

rest of the butter (at this point you may

have to melt it again), Parmesan

shavings and black pepper.

Tip You can serve this recipe for dinner

as well, with a bowl of soup or leftover

stew on the side.

Cherry tomato quicheSERVES 8

6 medium British Lion eggs

1 pack of ready-rolled shortcrust

pastry


50ml (1¾oz) double cream

40g (1½oz) Parmesan, grated

40g (1½oz) Cheddar, grated

80g (3oz) baby spinach, roughly

chopped

10g (¼oz) fresh oregano, leaves

picked and chopped

300g (10½oz) cherry tomatoes,

halved

salt and pepper, to taste

1 Preheat the oven to 200ºC/Gas Mark 6.

Lay the pastry across a 23cm (9in)

diameter tin, leaving it on the provided

baking paper, so the baking paper is facing

you. Press the pastry into the sides of the

tin delicately, just so it sticks. Don’t trim off

the edges as your pastry will shrink, so it’s

better to do this after blind baking it.

2 Take the baking paper off and prick

the pastry with a fork. Put the paper

back on the pastry and fill the tin with

baking beans. Bake for 15 minutes, then

take the tin out of the oven and remove

the paper and the beans. Bake for

another 5 minutes, until lightly browned.

3 While the pastry is in the oven, make

the quiche filling. In a big mixing bowl,

whisk together the eggs, milk and

double cream. Season with salt and

pepper and whisk until well combined.

Add the Parmesan, Cheddar, spinach

and oregano and mix again.

4 Pour the quiche mixture into the tin

and arrange the tomato halves on top,

pressing them lightly into the mixture.

5 Bake the quiche for 30 minutes, until

it starts browning. Take the tin out of the

oven and trim off the excess pastry with

a serrated knife.

Tip If you can’t get hold of fresh

oregano, you can use other herbs like

rosemary or thyme to replace it. Just

make sure that they’re finely chopped

before adding to the egg mixture.

By Picota Cherries (@jertepicotacherries)


Picota cherry and feta focacciaSERVES 8

500g (1lb 1oz) strong white bread

flour

1 sachet (7g) of dried yeast

1 tsp salt

1 tsp caster sugar

2 tsp finely chopped fresh

rosemary

50ml (1¾fl oz) extra-virgin olive oil,

plus a little extra for drizzling

325ml (11fl oz) tepid water

plain white flour, for dusting

150g (5½oz) Picota cherries, pitted

150g (5½oz) feta cheese

a few rosemary sprigs

2-3 pinches of sea salt

1 Put the flour into a bowl and stir in the

yeast. Add the salt, sugar, chopped

rosemary, oil and water and mix well

with your hand. Bring the dough

together to form a ball.

2 Tip the dough onto a floured surface

and knead it vigorously by pulling and

stretching it for at least 10 minutes. Put

the dough into a large well-oiled bowl to

rise for an hour in a warm draught-free

spot, covered with a clean tea towel.

3 Turn the dough out of the bowl and

knead gently for about 20 seconds.

Roll or stretch it out to fit a large

rectangular baking tray or roasting tin.

Leave the dough to rise for about

30-40 minutes in a warm draught-fee

place, loosely covered with a tea towel.


Mark 7. When the dough has risen, use

your fingertips to make indentations

over the surface, then tuck in the

cherries, feta chunks and rosemary.

Drizzle with the oil and sprinkle with

sea salt. Bake for 25-35 minutes or until

golden brown. Serve warm.

the butter until it looks like breadcrumbs.

Stir in the poppy seeds, if using, then

add the cold water to make a soft (not

sticky) dough.

3 Knead the pastry lightly for a few

moments, then roll out on a work

surface sprinkled with flour and use to

line the quiche pan. Line with crumpled

foil or baking paper and baking beans.

4 Put the beetroot and cauliflower into

a roasting tin with the olive oil and cumin

seeds and toss together.

5 Place both the quiche pan and the

roasting tin in the oven, with the roasting

tin on the shelf below the quiche pan.

Bake the pastry case for 10 minutes,

then remove the foil or baking beans and

paper and bake for 5 more minutes.

Roast the vegetables for 10 minutes

longer than the pastry case, adding the

cumin seeds for the final 5 minutes.

Cool for 5 minutes, then tip the veg into

the pastry case and spread them out.

6 Beat the eggs and milk together.

Season with a little salt and pepper, then

pour into the pastry case on top of the

vegetables. Scatter the stilton cheese

on top. Bake for 30-35 minutes until set

and golden. Cool slightly, then serve

with salad or vegetables.

and cut into thin wedges

250g (9oz) cauliflower, broken into

small florets

1 tbsp olive oil

1 tsp cumin seeds


250ml (9fl oz) milk

salt and freshly ground black pepper

120g (4oz) stilton, broken into

small chunks


6. Put a quiche pan onto a baking tray.

2 To make the pastry, sift the flour and

salt into a large mixing bowl and rub in

beetroot & stilton quicheSERVES 6-8

For the pastry


a pinch of salt

110g (3½oz) chilled butter, cut into

pieces

1 tbsp poppy seeds (optional)

2 tbsp cold water

For the filling

80g (3oz) fresh beetroot, peeled

Recipe by Lakeland (blog.lakeland.co.uk)

You can use a

selection of roasted

vegetables instead

of cauliflower

and beetroot

Recipe taken from

Flavours of England,

Cheese by Gilli

Davies. Images

© Huw Jones.

www.graffeg.com

S AV OU R Y HE AV E N


Twice-baked Cheshire cheese

SERVES 8 AS A STARTER

50g (1¾oz) butter

1 small leek, well washed

and chopped



2 tsp parsley, chopped

a pinch of chilli pepper

120g (4oz) Cheshire cheese, grated

3 large free-range eggs, separated


6. Line eight ramekin dishes with paper

muffin cases.

2 Melt the butter in a saucepan and

cook the leek gently until soft. Stir in the

flour, add the milk and cook the sauce

through until smooth.

3 Stir in the parsley, chilli and all but

1 tbsp of the cheese. Allow to cool

before adding the egg yolks into

the sauce.

4 Whisk the egg whites until stiff, then

carefully fold in.

5 Spoon the mixture into the paper

cases, sprinkle over the remaining

grated cheese and place the ramekins

in a baking tray. Half-fill the baking tray

with hot water and bake for 15 minutes

until risen and golden.

6 Lift the ramekins out and leave to

cool a little before lifting the paper

cases out of their containers. Don’t

worry if they sink.

7 Leave the soufflés to cool and

chill overnight, or freeze if keeping for

a later date.

8 To serve, bake the soufflés for

10-15 minutes at 200°C/Gas Mark

6 until they start to puff up. Quickly

transfer onto serving plates and garnish

with some fresh parsley.

GET IN SHAPEIf you want to create pretty cakes without the fuss of

decorating, try baking your favourite recipes in shaped

baking tins. There are so many novelty cake tins out there at

the moment – we love cute miniature Bundt tins –

they’re easy to use and so effective!

PIPING NOVICE? Decorating a cake

can be daunting at

first, so it's best to

work with small

batches of cupcakes

and practise your

piping skills until

you’re confident.

Working in this way

is also a great

opportunity to try

out different piping

nozzles and their

effects before

tackling a bigger

cake. So get creative

and have some fun!

Getting a bake just right comes down to the little details and it’s our mission

to make all your bakes perfect with these essential tips, ideas and tools.

BAKING ESSENTIALS


Decorating a cake with frosting?

A cake turntable is such a handy tool that

will save you time and effort. It’s also

brilliant when levelling your cakes with a

serrated knife as you can rotate the cake at

the same time – we recommend investing if

you’re a regular cake decorator!

The perfect finishWhen applying frosting to your cakes, add a

mound of frosting to the top first, then

spread and smooth it using a palette knife,

working your way down and around the

sides of the cake for a neater finish.

SWEETLY DOES ITOne of the easiest ways to decorate a cake is with your favourite chocolate bars and

sweets. Gather your treats, then apply them onto wet frosting, glaze or icing, using a little

pressure to hold them in place. Try breaking them up, cutting them in neat slices or using

them to create patterns – be playful and experiment to see what you like!

E S S E N T I A L S


Sophie Allport Bees Picnic Shoulder Bag

www.sophieallport.com, £36

This bee-autiful picnic bag looks great,

while keeping your food and drink cool

and fresh. It has a thick thermal lining,

an adjustable shoulder strap for ease

and a handy pocket at the front.

Lakeland InsulatedCool Tote Bag Large

www.lakeland.co.uk, £24.99

Smart and practical, you’ll keep your

picnic food cool for hours in this 16-litre

blue denim-style cool bag. It’s nice and

lightweight and has an easy-access

hatch on top, which is great for quickly

popping things in or taking them out

without letting all the cold air out!

Cotton Animal Jungle Picnic Cool Bag

www.marksandspencer.com

£9.50

Take your homemade treats on a trip

outside with this funky tropical cool bag.

Made from cotton, it’s insulated to keep

food warm or cool, plus it’s collapsible to

help you save on space when it’s not in

use. There’s no need to worry about spills

either, the bag is easy to wipe clean and

there’s matching items available too!

cool bags of the best...

Storecupboard substitutesThere’s an element of experimentation here,

but these simple swaps from Bonne Maman

(www.bonnemaman.co.uk) may come in handy

if you’re in a pinch!

EGGSReplace one egg with any of these

other ingredients:

3 tbsp mayonnaise

3 tbsp golden flaxseed soaked

in 3 tbsp cold water

1 mashed ripe banana with

¼ tsp baking powder

CHOCOLATEReplace 25g chocolate with 3 tbsp cocoa

powder and 1 tbsp softened butter

BUTTERTry using puréed cooked apple,

mashed banana or puréed prunes.

For best results, use an equal volume of the

substitute, i.e. replace 25g butter with

25g apple purée etc.

BUTTERMILKA mixture of milk and lemon juice

works well. Use roughly 1 tbsp lemon

juice for every 150ml milk, then leave to stand

for 5 minutes before using.

SELF-RAISING FLOURMix 1 tsp baking powder into

100g plain flour.

SMALLER BAKESIf you’re now baking for a smaller number

of people, using a smaller tin and cutting

the baking time accordingly can successfully

halve most cake recipes. You could also turn

your favourite cake recipe into muffins by using

muffin tins and again cutting the cooking time.

CLASSICS with a twist!

Lemon Curd Cheesecake

PopsA zingy and refreshing treat

by Reka Csulak from Holy Whisk

Blog (rekacsulak.com)


MAKES 8-12

For the biscuit base

80g (3oz) digestive biscuits (6-8)

50g (1¾oz) butter

2 tbsp icing sugar

a pinch of ground cinnamon


For the lemon curd cheese

250g (9oz) cow's curd cheese (not

the spread version!)

grated zest of 1 lemon


5 tbsp icing sugar

1 tbsp vanilla sugar

To decorate

8-12 lolly or cake pop sticks

dark chocolate, melted

sprinkles

For the biscuit base

1 Put the biscuits into a food processor

and grind them to a sand-like texture.

2 Add the other biscuit ingredients and

combine to make the cheesecake base.

3 Grab a small amount of the

cheesecake base and roll it into

a ball between your palms.

4 Stick it at the end of a lolly stick and

continue until you have used all of the

cheesecake base – you will end up

with 8-12 sticks.

5 Place them into the fridge to set.

For the lemon curd cheese

6 Use a fork to break the curd cheese

and get a homogeneous texture.

7 Add the remaining ingredients, then

mix well with the fork.

8 Use a walnut-sized piece of the

flavoured curd cheese to cover the

cheesecake-base balls at the end of

each lolly stick.

9 Return the cake pops to the fridge

for a couple of hours – the curd

cheese won't set completely, but it

will firm up.

To decorate

10 Drizzle the melted chocolate over

the cake pops using a spoon. Add

your favourite sprinkles, then put

them in the fridge until the chocolate

is set.

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