ALTERNATIVE BEST BAKING COFFEE BREA

EASTER CAKES GADGETS INDULGENCE

H E A V E N®
SPRING 2016

Common
cake disasters
and how to
solve them

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(DVWHU Bake & decorate
AHEAD OF
THE TREND
your best ever
WE REVEAL spring treats
WHAT YOU’LL Decorated
BE BAKING Easter biscuits,
p21
IN 2016

Take a masterclass
47

in choux pastry
9 772050 122025

BRILLIANT BISCUITS EASTER TRADITIONS Spring desserts BAKING

Meet the ‘queen of jammy Discover the story behind Indulgent cakes HEAVEN
SPRING ’16
PRICE £5.99
dodgers’ Bee Berrie your favourite seasonal bakes Free-from recipes NZ $16.90
 W E LCO M E

CAKE
DILEMMAS
H E A V E N® Have you had a cake

Welco disaster? Find out why it

happened and how to solve
it with our troubleshooting
guide on page 56.
Thanks to it being so early this year, Easter seems to be
approaching incredibly quickly!There's no time to delay
getting your list of must-bake Easter treats ready, so turn
to page 11 now for a selection of the most delicious
seasonal recipes. Here you can indulge in the classic Simnel
cake, decorated biscuits, hot cross buns with the tempting
addition of chocolate, a beautiful cappuccino caramel torte,
which makes a fantastic alternative to the classic Easter
TECHNIQUE!
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traditional seasonal treats, have a read on page 22. CHOUX
Every year sees a different bake shoot into the limelight, so we predict PASTRY
Perfect the art of choux
what you'll be getting excited about baking in 2016 on page 36.We're buns and eclairs with our
particularly looking forward to re-embracing the classic Bakewell tart, and masterclass on page 76.
VI¾IGXMRK SR GLMPHLSSH QIQSVMIW [MXL RSWXEPKMG FEOIW %PWS XLMW MWWYI [I
meet the 'queen of jammy dodgers' Bee Berrie on page 114, catch up with
Britt Whyatt, the creative baker behind leading blog She Who Bakes on page
 ¯ LIV 0MRHSV XVYJ¾I WLSVXFVIEH FEVW SR TEKI  EVI YRQMWWEFPI ¯ ERH
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the issue and please do join us on Facebook and Twitter to let us know all
EFSYX ]SYV PEXIWX FEOIW ,EZI E PSZIP] )EWXIV ERH -PP WII ]SY RI\X XMQI

2016 TRENDS
Find out what's going to be
hot in the world of baking
Sally FitzGerald Senior Editor MR*VSQHVM^^PIGEOIW
to herbs in your baking you
GER½RHSYXEPPSRTEKI
Get in touch Subscribe
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WEPP]½X^KIVEPH$ERXLIQ EASTER
Cover recipe publishing.com BAKING
Easter biscuits Discover the history
© iStockPhoto behind some of your
favourite Easter bakes
on page 22.

Spring %DNLQJ H E A V E N 3
I N T H I S I S S U E

S PR I N G

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Your essential guide to creating brilliant bakes and
perfect cakes every time in your own kitchen.

(DVWHU p11
F E AT U R E S
The history of Easter baking .................... 22
Hottest trends for 2016 ............................ 36
Saving cake disasters ................................... 56
In the kitchen with: Aimee Twigger.......... 58
Edible rose cake pops, Oreo macarons, violet
and lemon éclairs
Mums bake cakes......................................... 62
Choux pastry masterclass ......................... 76
Passion fruit éclairs, lemon choux feuillettes
Gadget guide ................................................ 82
In the kitchen with: Britt Whyatt .......... 102
Ferrero cake, Lindt bars, Creme Egg cookies

8
E V E RY I S S U E
Fresh from the oven ......................................8
New product guide ..................................... 10
Subscribe to Food Heaven .......................... 34
In the kitchen with: Bee Berrie ............. 114

56
%LVFXLWVDQG&RRNLHV p25
114

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41
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'HVVHUWV p63

On the cover
p11 p82 p85

p56

p36

p76 p63
p43
p114 p22 p107
I N D E X
5HFLSHILQGHU
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12 Chocolate Easter nest cupcakes
13 Fabergé Easter egg biscuits
14 Lemon layer Easter cake
15 Marbled rhubarb sponge cake
16 Vanilla and chocolate hot cross buns
17 Easter simnel loaf cake
18 Chocolate and orange hot cross buns
19 Easter bunny biscuits
19 Little lemon tarts
20 Cappuccino caramel torte
21 Spotty Easter biscuits with bunny
%LVFXLWV 
&RRNLHV
26 Giant jam sandwich biscuits
26 Banana cookies
27 Cocoa and coffee biscottoni
27 Cocoa olive oil cookies
28 Orange cookies
28 Pistachio cookies
29 Pretty nice biscuits
29 Tangerine and thyme drizzles
30 Mug of tea cookie
32 ;LMXIGLSGSPEXIIPHIV¾S[IVFMWGYMXW
32 Fruit slices
33 Shrewsbury biscuits
33 Glacé cherry and almond biscotti
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38 Raw peanut butter and chocolate
ganache cheesecake
40 Apple Bakewell tartlets
41 Cinnamon, clove and caradmom macarons
42 Naked berry celebration cake
&DNHV
44 Sticky toffee cupcakes
45 Lemon drizzle traybake
45 Chocolate fudgey cake
46 7XVE[FIVV]GLMENEQERHEPQSRHQYJ½RW
46 Raspberry and hazelnut loaf
47 Apple and hazelnut streusel cake
48 Jaffa cake cupcakes
49 Chocolate, orange and walnut cupcakes
50 Frosted lemon cake
51 Orange and almond cake
51 Cherry blondies
52 Cherry cola cakes
52 Cherry and chocolate gateau
52 Cherry jelly cakes
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64 Raspberry and peach cobbler
64 Sticky toffee pudding
65 4VYRIWSYJ¾q
6 %DNLQJH E A V E N Spring
65 Gateau de savoie – classic alpine cake
66 Zugar kirschtorte – Swiss sponge and
meringue cake
68 Torta della nonna – Grandma's cake
70 Chocolate amaretti cake
72 Coffee panna cotta
72 Fried ravioli with ricotta
73 Apple and pear strudel
73 Baileys crème brûlée
74 (EVOGLSGSPEXI½KXEVX
74 Juicy blueberry and hazelnut cobbler
75 Swedish cheesecake
75 Lemon and sultana curd tarts
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86 'LIVV]ERHTMWXEGLMS½RERGMIVW
87 Cherry choco-copper ingots
87 Cherry scones
88 Chocolate berry bang
88 Date and cherry slice
89 Strawberry basil éclairs
90 Pistachio baklava
91 Giant cinnamon bun
92 Blackberry ripple custard doughnuts
93 Chocolate raspberry brownies
93 .EQHSYKLRYXQYJ½RW
94 Roasted walnut macarons
95 Rhubarb spelt scones
95 Cranberry and orange baklava
96 Blackcurrant and raspberry éclairs
97 Earl Grey scones with raspberry curd
98 Earl Grey macarons
99 Green tea pound cake
99 Earl Grey hearts
100 Floral square cookies
/LJKWHUEDNHV
108 Gluten-free spiced carrot, parsnip and
orange cake
108 Gluten-free plum and hazelnut tart
109 Gluten-free pancakes
Dairy-free chocolate cake
109
110 Chocolate tarts
110 Really chocolatey cake
111 Chocolate refrigerator cake
Raw blackberry energy balls
111
112 Raspberry and almond focaccia
112 Thumbprint biscuits
113 Moist and seedy swede cake
113 Guilt-free crumble cake
H E AV E N
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Anthem Publishing Ltd, Suite 6, Piccadilly House,
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 mums
bake
cakes
.c o . u k

home made & hand delivered

DO YOU MAKE SCRUMMY HOME-MADE CAKES?

B
DO YOU WANT TO INCREASE YOUR BUSINESS LOCALLY?
B
DO YOU WANT TO BE PART OF AN ‘INTERFLORA-STYLE’ NATIONAL ARMY OF BAKERS?

Mumsbakecakes.co.uk is looking to recruit local bakers

PLEASE VISIT OUR WEBSITE MUMSBAKECAKES.CO.UK

OR EMAIL US MUMS@MUMSBAKECAKES.CO.UK FOR MORE INFORMATION
 )UHVK from
the oven...
Discover the latest news from the world of
baking – including new baking tools, cookery
courses, exciting ingredients and more… Animal magic
Kids and adults alike will have plenty
of fun using these new Funny Animal
Plunger Cutters from Cake Craft
World. The set of four cutters costs
£9.99 and features sheep, cow, bear and
elephant designs – perfect for topping
decorative cakes and biscuits. Cut out
the shapes, then use the plunger to
Follow us on add embossed details that you can
Facebook @ XLIRTEMRXSVIQFIPPMWL[MXL¾S[IVW
Step into John Whaite’s Kitchen www.facebook.
com/Baking
bows, hearts and eyes to bring the
characters to life! Buy online from

I
t may have been a few years since John Whaite won The Great British Bake Off,
FYXLI´WRSXNYWXFIIRX[MHHPMRKLMW½RKIVWERHXLYQFWWMRGI*SVXLIPEWX
two years he’s been renovating and setting up his very own cookery school,
and we’re delighted to announce that John Whaite’s Kitchen Cookery School
is now open!
Based in Lancashire, the school offers classes in baking, cookery, chocolate
and patisserie, with John holding the majority of the classes, but specially selected
teachers such as Will Torrent can also be found helping out. Each class is limited
to 10 students, ensuring an intimate and hands-on experience, and everything you
learn in the day you should be able to easily replicate at home. We particularly
like the sound of the afternoon tea session and perfect your pastry classes, which
are priced from £170. Find out all at www.johnwhaiteskitchen.com
HeavenMag www.cakecraftworld.co.uk
Fabulous new Hobbs
House Bakery opens
We’ve always been fans of TV’s Fabulous Baker Brothers Tom
and Henry Herbert, so we were very excited to hear they’ve
opened a new bakery. The Hobbs House Bakery in Malmesbury
has joined their existing shops in Chipping Sodbury, Nailsworth
and Tetbury, and while all the cakes will be freshly baked on site,
the handmade bread will be delivered direct from the Chipping
Sodbury bakery. They’ve created a new cake to celebrate – The
Malmesbury Cake – a traditional bread pudding with spiced
apple and a local cider glaze. Get full details of the new bakery,
plus recipes and information on cookery courses at the website
hobbshousebakery.co.uk

8 %DNLQJH E A V E N Spring
 Join the Bake Box club
Bake Box is a new subscription box designed to help new bakers build up not
just their supplies of baking equipment, but their repertoire of skills too. Every
two months subscribers receive a box containing everything they need to create
WM\RI[VIGMTIWEVSYRHEWTIGM½GXLIQIERHX[SSJXLITMIGIW[MPPFIMRRSZEXMZI
bakeware items that aren’t available on the high street. As well as six step-by-
step recipe cards, Bake Box has teamed up with Rainbow Dust Colours to offer
WYFWGVMFIVWGEOIHIGSVEXMRKTVSHYGXWXLEX[MPPKMZIXLIMVFEOIWETVSJIWWMSREP½RMWL
Subscribers also get complimentary access to Bake Club Live, a website containing
masterclass videos and bonus recipes. Bake Box costs £14.99 every two months,
plus £2.99 p&p, but Baking Heaven readers can get a special discount of 10% off
]SYV½VWXFS\F]WMKRMRKYTERHYWMRKGSHI&,7MKRYTERHKIX]SYVHMWGSYRXEX
www.the-bake-box.com

Chocolate heaven
Chocoholics listen up! Divine, leading producer of Fair
Trade chocolate, has launched a new Chocolate For Baking
range. Available in milk or dark varieties, the milk chocolate
bar is made with 37% fair trade cocoa from Ghana, while
the dark chocolate is made with 70% cocoa. Inside every
wrapper on both types of bar there’s a delicious chocolate
recipe to try as well. Get a 200g (7oz) bar for £3.20 from
www.traidcraftshop.co.uk[LIVI]SY´PPEPWS½RHE[LSPI
basketful of other Divine goodies and a myriad of products
XLEXLIPT½KLXTSZIVX]XLVSYKLXVEHI=SYGER½RHSYXQSVI
about Divine’s commitment to Fair Trade, which includes
the fact that the coca farmers part-own the company, by
visiting www.divinechocolate.com

W
Win! Miffy Baking Set
WWant to encourage your kids to get baking? They won’t be able to resist this adorable
BBaking Set from children’s favourite Miffy.The set comes in a 24x7cm tin containing a rolling
ppin, a whisk, a wooden spoon and cutters shaped as Miffy and friends, plus a cute apron
ffeaturing images of Miffy. The set costs
ts £25 from Colour it
www.miffyshop.co.uk, but this issue tw w lucky
wo If you want to make your cakes and
rreaders can each win a set. To enter, visit
v cupcakes stand out with minimal effort,
www.foodheavenmag.com and answeer e the why not cover them with a layer of
ffollowing question… pretty pastel buttercream, coloured
W
What is Miffy? using Rainbow Dust Colour’s ProGel
'SRGIRXVEXIH*SSH'SPSYVW#,MKLP]
A Cat concentrated, you just need a tiny
B Rabbit amount of the gel to give a lovely deep
C Dog colour, meaning each tube will last
you a long time! Perfect for colouring
TThe closing date for this
buttercream, sugarpaste, marzipan and
ccompetition is 8th April. Full
icing, each tube costs £2.39. Find your
ccompetition rules on page 6.
local Rainbow Dust stockist details by
visiting www.rainbowdust.co.uk

Spring %DNLQJH E A V E N 9
 Love a Zing Rolling Pin £10.99
These colourful rolling pins won’t just brighten up
your kitchen, but they’ll help you achieve perfect
results with pastry and biscuits too!
g
www.harbourliving.co.uk

Amelie Cake Stand

£16.99
Once you’ve dedicated lots of
time to baking delicious treats,
you’ll want to display them in Kitchen Conversions
style! www.harbourliving.co.uk Tea Towel £8.95
Printed in the UK, this
useful tea towel helps
convert temperatures and
measurements in the kitchen.
www.brilliantlybritish.com

PRO D U C T S
Get set for spring wit an array
of beautiful new bbaking
goodies. Here aree some
of our favouritees...
e
White Cake Boxes With
Cellophane Windows
from £1.03
Suitable for gateaux and cakes.
www.cakecraftworld.co.uk Happy Face Biscuit
Cutter £2.95
Make someone smile by baking
them a batch of biscuits using
this happy cutter!
www.dotcomgiftshop.com

Sattina Sugarpaste For

Covering Cakes £3.50
There are over 15 vibrant colours
available in these 500g pots
– perfect for covering cakes
and biscuits.
www.cakecraftworld.co.uk

Beau & Elliot Confetti Outline

Set of 3 Nesting Storage Tins
£24.99
Pretty yet practical storage.
www.steamer.co.uk

10 %DNLQJH E A V E N Spring
H E AV E N

Spring %DNLQJH E A V E N 11
(DVWHUH E A V E N

Chocolate Easter nest cupcakes

By Amy-Beth Ellice 1 4VILIEXXLISZIRXS„'+EW1EVOERHPMRIELSPIQYJ½R
Makes 12 XMR[MXLTETIVGYTGEOISVQYJ½RGEWIW
FOR THE CUPCAKES 2 Put the butter, caster sugar, eggs and vanilla extract into the bowl of
a free-standing electric mixer (or use a handheld electric whisk and
KS^ WIPJVEMWMRK¾SYV
QM\MRKFS[P 7MJXMRXLI¾SYVERHFIEXJSVQMRYXIWYRXMPPMKLX
KS^ FYXXIV ERHGVIEQ](MZMHIXLIQM\XYVIIZIRP]FIX[IIRXLITETIVGEWIW
KS^ GEWXIVWYKEV 3 Bake in the oven for 20-25 minutes or until well risen and a skewer
3 free-range eggs MRWIVXIHMRXSSRISJXLIGEOIWGSQIWSYXGPIER6IQSZIJVSQXLI
XWTZERMPPEI\XVEGX SZIRERHPIEZIXSGSSPMRXLIXMRJSVQMRYXIW8VERWJIVXSE[MVI
VEGOXSGSSPGSQTPIXIP]
FOR THE BUTTERCREAM
4 1IER[LMPIQEOIXLIGLSGSPEXIFYXXIVGVIEQ&IEXXLIFYXXIVYRXMP
KS^ FYXXIV
WSJXERHGVIEQ]7MJXXLIMGMRKWYKEVERHGSGSETS[HIVERHEHH
KS^ MGMRKWYKEV to the creamed butter in two additions, mixing on a low speed,
XFWTGSGSETS[HIV MRGSVTSVEXMRKXLIQMPOERHFIEXJSVQMRYXIWSRELMKLIVWTIIH
XFWTQMPO 5 (YWX]SYV[SVOWYVJEGIERHVSPPSYXEWQEPPEQSYRXSJXLIJSRHERX
TO DECORATE MGMRKXSEXLMGORIWWSJQQõMR 'YXSYXWQEPPFYRRMIWYWMRKE
FYRR]WLETIHGYXXIV'SPSYVEXMR]TMIGISJ[LMXIJSRHERXMGMRK[MXL
[LMXIJSRHERXMGMRK
a little pink food colouring and use your hands to roll 12 tiny bunny
WYKEVGSEXIHQMRM XEMPW0IEZIXSSRIWMHIXSHV]
The recipes on GLSGSPEXIIKKW
pages 12-14 are 6 7TSSRXLIGLSGSPEXIFYXXIVGVIEQMRXSETMTMRKFEK½XXIH[MXLE
taken from Amy’s TMROJSSHGSPSYVMRK WXEVRS^^PIERHW[MVPMXSRXSTSJXLIGSSPIHGYTGEOIW8ST[MXL
Baking Year by KIPTEWXIMWFIWX XLVIIQMRMIKKWERHEJSRHERXFYRR]XS½RMWL
Amy-Beth Ellice,
published by
Metro Books,
RRP £14.99.

12 %DNLQJH E A V E N Spring
 Fabergé Easter egg biscuits
By Amy-Beth Ellice 1 Preheat the oven to 180°C/Gas Mark 4 and lightly grease two
Makes 10 baking trays.
FOR THE BISCUITS 2 In the bowl of an electric mixer, mix together the butter, sugar and
PIQSR^IWXYRXMPGSQFMRIH7MJXMRXLI¾SYVERHQM\SREPS[WTIIH
KS^ TPEMR¾SYV
YRXMPXLIHSYKLGSQIWXSKIXLIV0MKLXP]¾SYVXLI[SVOWYVJEGI8YVR
KS^ FYXXIVTPYWI\XVEJSVKVIEWMRKXMRW XLIHSYKLSYXERHORIEHMRXSE¾EXHMWG;VETMRGPMRK½PQERHGLMPP
KS^ GEWXIVWYKEV 3 3RE¾SYVIHWYVJEGIVSPPSYXXLIHSYKLXSEXLMGORIWWSJQQ
½RIP]KVEXIH^IWXSJPIQSR õMR ERHGYXSYXYWMRKERIKKWLETIHGYXXIV9WIEWXVE[XSQEOI
FOR THE ICING a small hole in the biscuits to thread a ribbon through when baked.
4PEGISRXLITVITEVIHFEOMRKXVE]WERHFEOIJSVQMRYXIWSV
KPFS^ MGMRKWYKEV
YRXMPETEPIKSPHIRGSPSYV6IQSZIJVSQXLISZIRERHGSSP
XFWTPIQSRNYMGI
4 ;LIRXLI]LEZIGSSPIHQEOIXLIMGMRK1M\XLIPIQSRNYMGIE
TEWXIPJSSHGSPSYVMRKWKIPTEWXIMWFIWX XEFPIWTSSREXEXMQIMRXSXLIMGMRKWYKEVYRXMP]SYLEZIEWQSSXL
runny icing. If it is too thin, add some more icing sugar, and if it is
XSSXLMGOEHHWSQIQSVIPIQSRNYMGISVEPMXXPI[EXIV(MZMHIXLI
MGMRKMRXSWITEVEXIFS[PWERHEHHTEWXIPWLEHIWSJJSSHGSPSYVMRK
YWMRKXLIXMTSJEGSGOXEMPWXMGO8YVRXLIXSTLEPJSJEWQEPPTMTMRK
FEKMRWMHISYX4PEGIXLITMTMRKFEKMREXEPPKPEWWSVNYKXSTSYV
XLIMGMRKMR7RMTEWQEPPLSPIMRXLIXMTSJXLITMTMRKFEKERHTMTI
EWXIEH]SYXPMRIEVSYRHIEGLFMWGYMX7RMTXLIXMTSJXLITMTMRKFEK
EKEMRXSQEOIEWPMKLXP]PEVKIVLSPIERHTMTIERH½PPMR¾SSH XLI
GIRXVIWSJXLIFMWGYMXW9WIEGSGOXEMPWXMGOXSGEVIJYPP]½PPMRER]
KETW(IGSVEXI[MXLTSPOEHSXWSVJSRHERX¾S[IVW
5 ;LIRXLI]LEZIWIXXLVIEHEREVVS[VMFFSRXLVSYKLXLILSPIMR
the biscuit to hang on an Easter tree.

Spring %DNLQJH E A V E N 13
(DVWHUH E A V E N

Lemon layer Easter cake

By Amy-Beth Ellice 1 Preheat the oven to 180°C/Gas Mark 4. Grease three 20cm (8in)
Serves 12 cake tins and line the bases with baking parchment. To do this, draw
around the base of the cake tins onto the parchment and cut out.
FOR THE CAKE
2 Put the butter, caster sugar, eggs, lemon juice and zest into the bowl
400g (14oz) butter, plus extra for greasing
of a free-standing electric mixer (or you can use a handheld electric
400g (14oz) caster sugar [LMWOERHQM\MRKFS[P 7MJXMRXLI¾SYVPMJXMRK]SYVWMIZIUYMXILMKL
KS^ WIPJVEMWMRK¾SYV to incorporate air, and mix until light and creamy.
7 free-range eggs 3 Divide the mixture between the prepared tins and bake for about
grated zest of 3 lemons 50 minutes or until well risen and a skewer inserted into the middle
of one of the cakes comes out clean. Remove the cakes from the
3 tbsp lemon juice
oven and leave to cool in the tins, before turning out onto wire
FOR THE LEMON CURD racks. Peel off the baking parchment and leave to cool completely.
1 jar of shop-bought lemon curd 4 While the cakes are cooling, make the lemon buttercream by
FOR THE LEMON BUTTERCREAM beating the butter until soft and creamy. Add the lemon juice and
225g (8oz) butter zest and beat again until smooth. Gradually beat in the icing sugar
WXEVXMRKSREPS[WTIIH9WIX[SXLMVHWSJXLIFYXXIVGVIEQXS½PP
450g (1lb) icing sugar, sifted
the cake layers and top each layer with lemon curd. Spread the top
2 tbsp lemon juice [MXLXLIVIQEMRMRKFYXXIVGVIEQERH½RMWL[MXLGV]WXEPPMWIH¾S[IVW
grated zest of 1 lemon
TO DECORATE
GV]WXEPPMWIH¾S[IVW

14 %DNLQJH E A V E N Spring
 Marbled rhubarb sponge cake
By Anna Nilsson (www.pionerochbrod.se/en) 1 Preheat the oven to 180°C/Gas Mark 4 and butter a 20cm (8in)
Makes 1 cake bundt tin thoroughly.
FOR THE CAKE 2 Melt the butter in a small pan, add the milk to cool it down.
100g (3½oz) unsalted butter 3 Put the eggs and granulated sugar into a bowl and whisk until light
ERH¾YJJ]
QPô¾S^ QMPO
4 Mix XLIHV]MRKVIHMIRXW¾SYVFEOMRKTS[HIVERHZERMPPEWYKEV MRE
QIHMYQJVIIVERKIIKKW
separate bowl. SMJXLEPJSJXLIHV]MRKVIHMIRXWSZIVXLIIKKQM\XYVI
180g (6½oz) granulated sugar ERHJSPHMRKIRXP][MXLEPEVKIVYFFIVWTEXYPE%HHXLIQMPOERH
KôS^ TPEMR¾SYV FYXXIV7MJXXLIVIQEMRMRKLEPJSJXLIHV]MRKVIHMIRXWSZIVXLIIKK
XWTFEOMRKTS[HIV QM\XYVIERHJSPHMRKIRXP]
XWTZERMPPEWYKEV 5 Divide the mixture between two bowls, add the VLYFEVFERHJSSH
colouring toSRISJXLIFS[PW Take two spoons and use them to
KôS^ VLYFEVF½RIP]GLSTTIH
dollop the white and pink mixture into the tin alternately.
TMROJSSHGSPSYVMRK
6 Bake XLIGEOIJSVminutesMRXLIPS[IVXLMVHSJXLISZIR8LI
FOR THE FROSTING GEOIMWVIEH]SRGIEWOI[IVMRWIVXIHMRXSXLIGIRXVISJXLIGEOI
½RIP]KVEXIH^IWXERHNYMGISJôEPIQSR comes out clean.
QPôô¾S^ MGMRKWYKEV 7 Put the zest and lemon juice into a bowl. Add the icing sugar and
pomegranate seeds [LMWOXSKIXLIVYRXMPWQSSXL4SYVXLIPIQSRJVSWXMRKSZIVXLI
cake and decorate with pomegranate seeds.

Spring %DNLQJH E A V E N 15
(DVWHUH E A V E N
Vanilla and chocolate hot cross buns
By Nielsen-Massey UK (www.nielsenmassey.co.uk)
Makes 12
FOR THE BUNS
575g (1lb 4oz) white bread mix
3 tbsp butter, softened and cut into pieces
115g (4oz) light brown sugar
1 tsp cinnamon
2 tsp mixed spice
1 )QTX]XLIFVIEHQM\¾SYVMRXSEPEVKIQM\MRKFS[PEHHXLIFYXXIV
ERHVYFXSKIXLIV[MXL]SYV½RKIVWYRXMPXLIQM\XYVIVIWIQFPIW½RI
FVIEHGVYQFW7XMVMRXLIWYKEVWTMGIWQM\IHTIIPERHHVMIHJVYMX
2 1EOIEHIIT[IPPMRXLIGIRXVIERHTSYVMRXLIFIEXIRIKKQMPO
ERHZERMPPEFIERTEWXI%HHXLIGLSGSPEXIERHWXEVXF]YWMRKE
[SSHIRWTSSRXSQM\ERHXLIRJSPPS[[MXL]SYVLERHWYRXMPE
HSYKLGSRWMWXIRG]MWJSVQIH
3 /RIEHXLIHSYKLJSVEFSYXQMRYXIWSREPMKLXP]¾SYVIHWYVJEGI
EHHMRKEPMXXPIQSVI¾SYVMJMXFIGSQIWXSSWXMGO]
75g (2¾oz) sultanas (seedless white raisins) 4 'YXXLIHSYKLMRXSIUYEPTEVXWERHTPEGIMREGQMR

KVIEWIHXMRPMRIH[MXLFEOMRKTETIV
60g (2oz) chopped mixed peel (candied fruit peel)
5 'SZIV[MXLEHEQTGPSXLERHWIXEWMHIMRE[EVQTPEGIJSVEXPIEWX
380g (13½oz) dates, chopped
LSYVWSVYRXMPWTVMRK]XSXLIXSYGLERHHSYFPIHMRWM^I
1 large free-range egg, lightly whisked
6 4VILIEXXLISZIRXS„'+EW1EVO
QP¾S^
[EVQ[LSPIQMPO
7 8SQEOIXLIGVSWWIWJSVQETEWXI[MXLXLI¾SYVERHXFWT[EXIV
1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla XLIRXVERWJIVXSETMTMRKFEKERHTMTIEGVSWWSRXSTSJIEGLFYR
Bean Paste &EOIXLIFYRWJSVQMRYXIW
115g (4oz) dark chocolate, roughly chopped 8 8SQEOIXLIKPE^IKIRXP][EVQXLIWYKEVERHSVERKINYMGIXSKIXLIV
TPEMR¾SYVJSVHYWXMRK MREWQEPPTERYRXMPEPPXLIWYKEVLEWHMWWSPZIH8VERWJIVXLIFYRWXSE
FOR THE TOP OF THE BUNS [MVIVEGOERHFVYWLSZIVXLIKPE^I[LMPWXXLI]EVIWXMPP[EVQ0IEZI
to cool.
XFWTTPEMR¾SYV
75g (2¾oz) caster sugar
2 tbsp orange juice

16 %DNLQJH E A V E N Spring
 Easter simnel loaf cake
By Nielsen-Massey UK (www.nielsenmassey.co.uk)
Serves 12-14
FOR THE CAKE
230g (8oz) unsalted butter, softened
230g (8oz) light brown sugar
1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla
Bean Paste
½RIP]KVEXIH^IWXERHNYMGISJPMQIERHSVERKI
1 Preheat the oven to 170°C/Gas Mark 3. Pour the Cointreau into
a bowl and add the fruits, ginger and zest to soak up the alcohol.
Meanwhile, grease and line the base of a 1kg (2lb) loaf tin with
greaseproof paper. Unroll the marzipan and cut out a rectangle the
length and size of the loaf tin. Set aside until needed.
2 Cream the butter, sugar and vanilla bean paste together in the bowl
SJERIPIGXVMGQM\IV%HHXLIIKKW¾SYVKVSYRHEPQSRHWQM\IH
spice and milk and whisk further until you get a smooth consistency.
3 Finally, stir in the fruit mixture with the liquid. Pour half the cake
QPô¾S^
'SMRXVIEYSVERKI¾EZSYVIHPMUYIYV
 mixture into the loaf tin and then cover with the layer of marzipan.
Top with the remaining cake mixture and smooth the top.
290g (10oz) dried cranberries, roughly chopped
4 Bake in the oven for 1 hour 45 minutes or until golden and a
KöS^
QM\IHTIIP
skewer comes out clean. Leave to cool in the tin for 10 minutes,
KS^
QM\IHHVMIHJVYMX then transfer to a wire rack to cool completely.
1 tbsp fresh ginger, chopped 5 Gently heat the jam until liquid. Dust a work surface with icing
4 large free-range eggs, lightly whisked sugar. Roll out the marzipan to 1cm (½in) thick and trim so it’s a
KPF
WIPJVEMWMRK¾SYV little bigger than the tin. Use the trimmings to form 11 small balls.
Brush the top of the cake with jam and lay the marzipan rectangle
KS^
KVSYRHEPQSRHW
XWTQM\IHWTMGI
XFWT[LSPIQMPO
SRXST'VMQTXLIIHKIW[MXL]SYV½RKIVWERHHSXXLIFEPPWEVSYRH
the cake evenly, securing with more warm jam. Serve as it is, or
caramelize the marzipan with a blowtorch or under a hot grill.
KS^
VIEH]VSPPIHQEV^MTER
FOR THE TOP
KS^
VIEH]VSPPIHQEV^MTER
XFWTETVMGSXNEQ

Spring %DNLQJH E A V E N 17
(DVWHUH E A V E N

'LSGSPEXIERHSVERKILSXGVSWWFYRW
By Stork (www.bakewithstork.com) 1 7MIZIXLI¾SYVGSGSEERHWEPXMRXSEQM\MRKFS[PERHVYFMRXLI
Makes 8-9 7XSVOYRXMPXLIQM\XYVIVIWIQFPIW½RIFVIEHGVYQFW7XMVMRXLI
]IEWXWYKEVWTMGIERHSVERKI^IWX
FOR THE BUNS
2 ;EVQXLIQMPOXSFPSSHLIEXTSYVMRXSXLI¾SYVQM\XYVIERHQM\
KS^ TPEMR¾SYV
XSEWSJXHSYKL
1 tsp salt
3 8YVRSYXSRXSE¾SYVIHWYVJEGIERHORIEHXLIHSYKLYRXMPIPEWXMG
KS^ 7XSVO ERHRSPSRKIVWXMGO]'SZIV[MXLPMKLXP]SMPIHGPMRK½PQERHPIEZI
KõS^ WEGLIXSJJEWXEGXMSRHVMIH]IEWX MRE[EVQTPEGIYRXMPXLIHSYKLLEWHSYFPIHMRWM^I/RIEHMRXLI
KôS^ WYKEV GLSGSPEXIERHETVMGSXWERHWLETIMRXSVSPPWERHTPEGIXLIQSR
EKVIEWIHFEOMRKWLIIX'SZIV[MXLPMKLXP]SMPIHGPMRK½PQERHPIEZIMR
KôS^ GSGSETS[HIV
E[EVQTPEGIJSVEFSYXQMRYXIW
KS^ QMPOGLSGSPEXIGLSTTIH
4 4VILIEXXLISZIRXS„'+EW1EVO
KS^ HVMIHETVMGSXWGLSTTIH
5 8SQEOIXLIGVSWWIWFPIRHXLI7XSVO[MXLXLI¾SYVERHXFWT
½RIP]KVEXIH^IWXSJSVERKI [EXIV+IRXP]VIQSZIXLIGPMRK½PQERHTMTIXLIQM\XYVIMRXSE
1 level tsp mixed spice GVSWWSRXSTSJIEGLFYR
QP¾S^ WIQMWOMQQIHQMPO 6 &EOIMRXLISZIRJSVEFSYXQMRYXIWYRXMPKSPHIRFVS[R
FOR THE CROSSES 7 8SQEOIXLIKPE^IKIRXP][EVQXLIWYKEVERHSVERKINYMGIYRXMP
KS^ 7XSVOWTVIEH HMWWSPZIH&VYWLSZIVXLILSXFYRWVIXYVRXSXLISZIRERHGSSOJSV
EJYVXLIVQMRYXIW
KS^ TPEMR¾SYV
FOR THE GLAZE
XFWTWYKEV
XFWTSVERKINYMGI

18 %DNLQJH E A V E N Spring
Easter bunny biscuits Little lemon tarts
By British Lion Eggs (www.eggrecipes.co.uk) By British Lion Eggs (www.eggrecipes.co.uk)
Makes 12 Makes 12
FOR THE BISCUITS FOR THE TARTS
KôS^ FYXXIV 250g (9oz) ready to roll shortcrust pastry
KöS^ GEWXIVWYKEVTPYWI\XVEJSVWTVMROPMRK QP¾S^ PIQSRGYVH
PEVKI&VMXMWL0MSRIKK 100g (4oz) full fat soft cream cheese
KS^ TPEMR¾SYV PEVKI&VMXMWL0MSRIKKW
ôXWTQM\IHKVSYRHWTMGI 75g (2¾oz) caster sugar
ôXWTKVSYRHGMRREQSR ½RIP]KVEXIH^IWXSJôEPIQSR
KöS^ GYVVERXWTPYWGYVVERXWJSVI]IW KS^ TPEMR¾SYV
XFWTQMPO a little milk
TO DECORATE TO DECORATE
TVIXX]VMFFSR MGMRKWYKEVXSHYWX

1 Preheat the oven to 200°C/Gas Mark 6. Grease two baking sheets. 1 Preheat the oven to 200°C/Gas Mark 6. Unroll the pastry on a
2 'VIEQXLIFYXXIVERHWYKEVXSKIXLIV[MXLERIPIGXVMG[LMWO%HH
¾YXIHVSYRHGYXXIVXSTVIWW
XLIIKKERH[LMWOEKEMR
3 %HHXLI¾SYVWTMGIWERHGYVVERXWERHQM\[IPP0MKLXP]ORIEHXLIR
¾SYVIHWYVJEGIXLIRYWIEGQMR
SYXGMVGPIWSJTEWXV]6IWIVZIXLITEWXV]WGVETW4VIWWXLIGMVGPIW
MRXSXLIFEWISJELSPITEXX]XMR4VMGOXLIFEWIWPMKLXP][MXLE
JSVO4PEGIôEXWTPIQSRGYVHMRXLIFEWISJIEGLXEVX
VSPPSYXXSEQQõMR
XLMGORIWW9WIEFYRR]WLETIHGYXXIVXS
TVIWWSYXEFSYXFMWGYMXWVIVSPPMRKXLIHSYKLEWRIGIWWEV] 2 4PEGIXLIGVIEQGLIIWIIKKWWYKEVPIQSR^IWXERHTPEMR¾SYV
XSKIXLIVMREPEVKIFS[PERHFIEXXSKIXLIVYRXMPWQSSXL(MZMHIXLI
4 %VVERKIXLIFMWGYMXWSREFEOMRKXVE]ERHFVYWL[MXLQMPO1EOI
mixture between the pastry cases.
I]IW[MXLXLII\XVEGYVVERXWERHWTVMROPISZIVXLIVIQEMRMRK
WYKEV&EOIJSVQMRYXIWSVYRXMPKSPHIR'SSPSRXLIFEOMRK 3 6IVSPPXLIVIQEMRMRKTEWXV]WGVETWSRE¾SYVIHWYVJEGIERHGYX
WLIIXJSVEJI[QMRYXIWFIJSVIXVERWJIVVMRKXSE[MVIVEGOXSGSSP
[MHIWXVMTW&VYWLXLIWI[MXLEPMXXPIQMPOXLIRTPEGI
GSQTPIXIP]8MIVMFFSRWEVSYRHXLIRIGOWSJXLIFYRRMIW
MRXSGQôMR
EGVSWWSJTEWXV]SRXSTSJIEGLXEVX&VYWL[MXLQSVIQMPO&EOI
JSVQMRYXIWSVYRXMPXLIXSTWEVIKSPHIRFVS[R0IEZIXS
GSSPFIJSVIWIVZMRK3RGIQEHIXLIWI[MPPOIITJVIWLJSVHE]W
in an airtight container.

Spring %DNLQJH E A V E N 19
 (DVWHUH E A V E N
Cappuccino caramel torte
By Bonne Maman (www.bonnemaman.co.uk)
Makes 10-12
FOR THE CAKE
225g (8oz) unsalted butter, softened
225g (8oz) light muscovado sugar
1 Preheat the oven to 180°C/Gas Mark 4. Line an 18x9.5cm (7x4in)
deep round cake tin with baking parchment.
2 Put all the cake ingredients, except the coffee, in a large bowl and
use an electric whisk (mixer or hand-held) to beat together until
very smooth and creamy. Dissolve the coffee in 1 tbsp boiling
water and blend in.
KS^
WIPJVEMWMRK¾SYV 3 Spoon the mixture into the tin and bake for about 45-55 minutes
25g (1oz) ground almonds SVYRXMPKSPHIRERH½VQXSXSYGL%WOI[IVTYWLIHMRXSXLIGIRXVI
1 tsp baking powder should come out clean. Cover loosely with foil if it begins to
darken before the cake is cooked. Cool in the tin for 30 minutes
4 large free-range eggs
before turning out on a wire rack.
1 tbsp instant coffee
4 Meanwhile, make the caramel cream. Whip the double cream until
FOR THE CARAMEL CREAM it just begins to thicken and hold its shape. The whisk will leave a
\QPô¾S^
GEVXSRSJHSYFPIGVIEQ trail when lifted.
Recipe taken from Bonne Maman The Seasonal Cookbook (published by Simon & Schuster) – recipe development and food styling by Moyra Fraser, photography by Myles New

250g (9oz) Bonne Maman Caramel Spread 5 Change to a balloon whisk (to avoid over whipping) and add 2
TO DECORATE generous tbsp of caramel spread. Whisk until the cream again
holds its shape. Add a further 2 tbsp of caramel and whisk again
shards of white chocolate
until the cream retains its shape. Continue until all the caramel has
mini Easter eggs been incorporated into the cream and the cream forms soft peaks.
Divide the cream between two bowls.
6 Cut the cake in half and split each half again to give four equal
rounds. Put the round that was at the top of the cake cut side up
on a serving board or plate. Take one bowl of caramel cream and
spread about a third over the cake, right to the edge. Top with a
second round and repeat until all the cream is used. Finish with the
round that was at the base of the cooked cake, cooked side up, as
XLMWMWXLI¾EXXIWX4VIWWHS[RPMKLXP]
7 Spread the remaining bowl of cream over the top and sides of the
cake. Decorate with white chocolate shards and mini Easter eggs.

TIP For the chocolate shards, melt 200g (7oz) good-quality white
chocolate over a pan of gently simmering water. On a clean baking
sheet, spread the chocolate into a round about the thickness of a £1
coin and chill for 1 hour. With a large sharp knife, cut wafer thin slices
off the round, starting at one edge of the chocolate. As you make the
WLEVHWTSTXLIQMRXSXLIJVMHKISVJVII^IVXSOIITXLIQ½VQ

20 %DNLQJH E A V E N Spring
 Spotty Easter biscuits and bunny
Makes 20 1 Grease and line with baking paper a couple of baking trays. Cream
FOR THE BISCUITS the butter and sugar together in a bowl. Stir in the orange zest. Beat
the mixture as little as possible to stop it spreading during cooking.
200g (7oz) soft unsalted butter
2 %HHXLIIKKERH¾SYVXSXLIQM\XYVIERHFIEXMRYRXMPEHSYKL
200g (7oz) caster sugar
forms. Divide into two, roll each out to 5mm thick, then place each
grated zest of 1 orange piece on a baking tray. Chill for 30 minutes.
KS^ TPEMR¾SYV 3 Preheat the oven to 180°C/Gas Mark 4. Remove the dough from
1 free-range egg the fridge and use cookie cutters to cut out bunny and egg shapes.
TO DECORATE Re-roll any leftover dough to make more biscuits. Place back on
the baking trays and bake in the oven for 10-15 minutes, until lightly
royal icing
golden. Leave to cool completely.
food colouring, in colours of your choice
4 While the biscuits are cooling, prepare the icing. You’ll need two
consistencies of icing – the outline icing should be the consistency
SJXSSXLTEWXI[LMPIXLI¾SSHMRKMGMRKWLSYPHFIVYRRMIV;EXIVXLI
royal icing down, adding only a couple of drops of water at a time,
until you get the right consistency, and colour to your choice of
colours using the food colouring.
5 Once the biscuits are cold, pipe the outline around the edge of
the egg shape using the piping icing. Leave to dry for 5 minutes. Fill
MRXLIEVIEMRWMHIXLIIKK[MXLXLI¾SSHMRKMGMRK&IJSVIMXHVMIW
drop small spots of different coloured icing onto the egg to create
the spotty pattern. For variety, add swirls and lines. Leave to dry
completely before eating.
6 Decorate the bunnies with white piping icing, using the details in
the photo for inspiration.

Spring %DNLQJH E A V E N 21
 SPECIAL
FEATURE

7KH KLVWRU\ EHKLQG

Easter baking
Discover the fascinating history behind Easter baking traditions, with
Alysa Levene as your guide to eggs, hot cross buns and simnel cake...

E
aster is a key point in the annual cycle
of cake. Just like Christmas, Easter is a
JIWXMZEPSJLYKIWMKRM½GERGIMRXLI'LVMWXMER
calendar, but with much older origins. For
Christians, Easter marks the time when Christ
died and rose again. It is preceded by the
40 days of Lent when feasting is proscribed,
so Easter Sunday, when
the Resurrection is
remembered, is a day
of considerable celebration, feasting and release.
Alfred the Great, liberator of the working man
for the 12 Days of Christmas, also directed that
all servants should be free from work during
the week on either side of Easter. In the natural
annual cycle, Easter coincides with a period
of new life, as crops are planted, animals give
birth and hens start to lay eggs again. The latter
is almost certainly the most practical reason
behind the adoption of the egg as a symbol
of Easter (and also, of life and rebirth in the
2QHSULVWLQH+RW&URVV
%XQKDVEHHQNHSWLQ
WKHVDPH/LQFROQVKLUH
IDPLO\VLQFHEHLQJEDNHG
RQ*RRG)ULGD\LQ
Jewish festival of Passover, which falls at around
the same time). It is probably no coincidence
that the timing of Easter is determined by the
XMQMRK SJ XLI ½VWX JYPP QSSR EJXIV XLI 7TVMRK
Equinox, when the hours of daylight at last start
to outlast those of darkness. Eggs are also a
star in the traditional Greek sweet Easter bread,
Lambropsamo, which is ring-shaped and has a
hard-boiled egg baked into the top.
HOT CROSS BUNS
The joyful return of new life and spiritual rebirth
are not the only reasons why sweet things have
long had a special place at Easter. There is also
a Christian tradition of celebrating baking at
this time: one of the stops Christ is said to have
made on his painful road to Golgotha was at
a woman baking at the roadside. In
contrast with a washerwoman who
threw her dirty water at him, the
baker gave him bread and water to
drink. This gave rise to the tradition
that baking at Easter is especially
appropriate, aided, no doubt, by the
ban on eating eggs during Lent, and
their plentiful abundance with the
return of hens to laying. It also led to
a belief that items baked at Easter have special
properties, producing many legends about long-
surviving and talismanic Hot Cross Buns (light
fruited, sweetened and cinnamon-scented buns,
glazed with an egg wash and decorated with a
characteristic cross on the tops). One pristine

22 %DNLQJH E A V E N Spring
 E A S TE R B A K I N G

specimen has apparently been kept in the same used to bake it. Originally boiled and then Queen Victoria in 1863, although the Victorians
Lincolnshire family since it was baked on Good baked (like the modern bagel or the early [IVIJSRHSJTPEGMRKGV]WXEPPMWIH¾S[IVWERH
Friday in London in 1821, while the Widow’s Christmas cake), it gradually became richer with fruits on the top, rather than the marzipan balls.
Son pub in East London has a collection of Hot JVYMXWERHWTMGIWEWXLIWIWXEVXIHXSMR½PXVEXI Simnel Cakes also have a close association
Cross Buns which commemorate a sailor who the market. Several English towns claim to with Mothering Sunday – the fourth Sunday in
left for sea in the early nineteenth century and be the originators of Simnel Cake, including Lent, when the rigours of the fast were relaxed
told his mother to save him a Hot and servants traditionally went home
Cross Bun for his return. He did not
come back, but his mother, whose
7KHWHUPµ6LPQHOFDNH¶ZDV to visit their mothers (or alternatively,
when people made a pilgrimage to their
cottage stood on the site later FHUWDLQO\LQXVHE\WKH\HDU ‘mother church’, which was usually the
occupied by the pub, set aside a bun local abbey or cathedral).
for him every year. The tradition is DQGLWLVWKRXJKWWKDWWKHQDPH Not all Easter cakes were sweet and
continued to this day, when every
year a sailor solemnly presents a
PHDQVµILQH¶DVLQWKHILQHIORXU joyful though; the now-unknown Tansy
Cakes were bitter with the tansy herb
new offering to the landlord. WKDWZDVXVHGWREDNHLW to commemorate Christ’s suffering,
while Pax Cakes were small, hard
SIMNEL CAKE Shrewsbury in Shropshire, and Devizes biscuits handed out in church on Palm Sunday.
The most traditional Easter cake, however, is the in the West Country. The two cakes ‘Scripture cakes’ meanwhile, are a real brain-
Simnel Cake. A little lighter than a Christmas are quite different though: those from teaser, which require a good knowledge of the
Cake this is a fruit cake – originally yeasted, Shrewsbury are heavy and dark with a Bible in order to interpret the recipe (example:
but rarely so today – covered with marzipan, saffron-yellow crust, while the Devizes cream together 200g of Judges v:25 [‘she
with a second marzipan layer in the middle, cakes are star-shaped and have no brought forth butter’], 250g of Jeremiah vi:20
and decorated on top with the 11 marzipan crust. The cake we know today [‘the sweet cane from a far country’
balls representing the apostles (minus Judas). is apparently based on – ie, sugar], and 3 tablespoons of
The term ‘Simnel Cake’ was certainly in use the one made in Bury, I Samuel xiv:25 [‘and there was
by the year 1267, and it is thought that the in Lancashire, which honey upon the ground’]).
REQIQIERW³½RI´EWMRXLI½RI¾SYVXLEX[EW was presented to

This is an extract
from Cake: A Slice
Of History by Alysa
Levene, published by
Headline, RRP £20.

Spring %DNLQJH E A V E N 23
 Subscribe
to the

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REE APP TODAY

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Spring %DNLQJH E A V E N 25


 H E A V E N
Banana cookies
By Veronica Lavenia
Makes 12-15
FOR THE COOKIES
1 banana, not too ripe
juice of 1 lemon
KS^ [LSPI[LIEX¾SYV
75g (3oz) raw sugar
a pinch of sea salt
1 tsp ground cinnamon
1 large free-range egg
100g (3½oz) high quality cold butter,
cut into cubes
15 almonds (or hazelnuts)

1 Preheat the oven to 180°C/Gas Mark 4.

2 Mash the banana and sprinkle with lemon
juice to stop oxidation. Quickly mix it
together with the remaining ingredients,
apart from the almonds.
3 With the help of a spoon (if necessary)
form small balls and place them on a baking
tray lined with parchment paper. Put an
almond on each ball.
4 Bake for 20 minutes.

Giant jam sandwich biscuits

By Fiona Cairns for the BIG Bake 3 3REZIV][IPP¾SYVIHFSEVH[MXLE
(www.bigbake.org) ¾SYVIHVSPPMRKTMRVSPPSYXLEPJXLIHSYKLXS
Makes 3 biscuits 4mm (¼in) thick. If the dough is too soft to
work, place the board of rolled dough into
FOR THE BISCUITS
XLIJVMHKIXS½VQYTJSVQMRYXIWSVWS
KS^ ,SQITVMHITPEMR¾SYVTPYW
4 Cut out three circles at a time using a 15cm
plenty to dust
MR FEOMRKXMRSVTPEXIEWEKYMHI6ITIEX
KöS^ GSVR¾SYV with the remaining dough. Cut a heart
Sign up for the BIG Bake at www.bigbake.org and help Wallace and Gromit raise

100g (3½oz) icing sugar, plus more to shape from three of the biscuits.
dust
some dough for sick children in hospitals and hospices throughout the UK.

5 Place the biscuits on two or three baking

250g (9oz) unsalted butter, softened
and diced
1 free-range egg yolk
1 tsp vanilla extract
6 tbsp strawberry jam, lemon curd or
caramel spread
1 -REPEVKIFS[PWMJXXLI,SQITVMHI¾SYV
GSVR¾SYVERHMGMRKWYKEVXSKIXLIV6YFMR
XLIFYXXIV[MXL]SYV½RKIVXMTWYRXMPXLI
mixture resembles crumbs. Add the egg
yolk and vanilla extract.
2 Gently bring the mixture into a ball, wrap it
MRGPMRK½PQERHVIWXXLIHSYKLMRXLIJVMHKI
for 30 minutes or so, as this buttery biscuit
HSYKLMWZIV]WSJXERHRIIHWXS½VQYT
sheets lined with baking parchment and,
with a paintbrush end, make a pattern all
EVSYRHXLIIHKIW6IWXMRXLIJVMHKISVEX
room temperature for about 30 minutes.
6 Preheat the oven to 170°C/Gas Mark 3½.
7 &EOIJSVQMRYXIW6IGYXXLIGIRXVEP
hearts straight away if necessary, and cool
on the baking tray. Don’t try to move them
until they’re cold.
8 If you are using jam and it is not smooth,
warm it slightly in a small pan, then press
through a sieve to remove any lumps. Let
it cool completely. Spread 2 tbsp jam onto
each of the whole biscuits, and dust those
with heart-shaped holes with icing sugar.
Place the tops of the biscuits on the bases.

26 %DNLQJH E A V E N Spring
Cocoa and coffee
biscottoni
By Veronica Lavenia
Makes 10
FOR THE BISCOTTONI
125g (4½oz) high quality cold butter,
cut into cubes
100g (3½oz) raw sugar
QP¾S^ GSPHSVKERMGQMPOSVGSPH
organic rice milk)
1 large free-range egg, beaten
KS^ [LSPIQIEP/EQYX¾SYV
2 tbsp unsweetened cocoa powder
1 tsp instant coffee, plus 1 tbsp
espresso
1 tsp organic baking powder

1 Knead the butter, cut into cubes with the

sugar. Add the milk and the espresso.
2 Mix the rest of the dry ingredients together,
incorporating the butter and sugar mixture.
Mix in the egg.
3 Form a ball and let rest in the refrigerator
for 30 minutes.
4 Preheat the oven to 180°C/Gas Mark 4.
5 Cut the ball into thick slices and give a
cylindrical shape. Cocoa olive oil cookies
6 Bake for 15 minutes.
By Veronica Lavenia 1 Preheat the oven to 180°C/Gas Mark 4.
Makes 15 2 1M\XLI¾SYV[MXLXLISVERKINYMGI%HHXLI
FOR THE COOKIES rest of the ingredients and knead until the
dough is compact.
KS^ FVS[RVMGI¾SYV
3 6SPPSYXXLIHSYKLGVIEXIXLIHIWMVIH
juice of 1 blood orange
shapes and garnish with chopped pistachios.
2 tbsp cocoa powder
4 Bake for 15 minutes.
125g (4½oz) raw honey
QP¾S^ QMPHI\XVEZMVKMRSPMZISMP
chopped pistachios, to garnish

The recipes on pages

27-28 and the banana
cookies on page 26 are
taken from The Rustic
Italian Bakery by Veronica
Lavenia, published by
New Holland Publishers,
RRP £16.99.

Spring%DNLQJH E A V E N 27
&RRNLH 
 H E A V E N
Pistachio cookies
By Veronica Lavenia
Makes 12
FOR THE COOKIES
QP¾S^ VMGIQEPX
KS^ [LSPIQIEP*EVVS¾SYV
KS^ SEX¾SYV
1 tsp organic baking powder
(optional)
100g (3½oz) chopped pistachios
a pinch of sea salt
QP¾S^ SVKERMGVMGIQMPO

1 Preheat the oven to 180°C/Gas Mark 4.

2 In a saucepan, just heat the malt and set
aside. In a bowl, mix together all of the
other ingredients.
3 Add the malt and knead the dough until it is
GSQTEGX6SPPSYXXLIHSYKLERHJSVQXLI
shapes you want.
4 Place the cookies on a baking tray covered
with baking parchment and bake in the
oven for 15 minutes.

Orange cookies
By Veronica Lavenia 1 Mix the grated zest of the orange with its
Makes about 15 juice and the honey.
FOR THE COOKIES 2 1M\XLI¾SYVERHXLIFEOMRKTS[HIVERH
knead with the butter until the mixture is
grated zest of 1 untreated orange
sandy. Add the remaining ingredients and
QP¾S^ SVKERMGSVERKINYMGI knead quickly.
QP¾S^ SVERKILSRI] 3 Form a ball and let rest in refrigerator for
KS^ FVS[RVMGI¾SYV 30 minutes.
1 tbsp organic baking powder 4 Preheat the oven to 180°C/Gas Mark 4.
150g (5oz) high quality cold butter, cut 5 6SPPSYXXLIHSYKLERHYWMRKQSYPHWSJ
into cubes your choice, make the desired shapes.
1 large free-range egg and 6 Bake for 10-12 minutes.
yolk, beaten
1 tbsp orange yoghurt
1 tsp organic vanilla powder ‘Bourbon’

28
H E A V E N Spring
Pretty nice biscuits
By Bee Berrie
Makes 10-15
FOR THE BISCUITS
90g (3¼oz) butter, softened not melted
50g (1¾oz) caster sugar, plus 1 tbsp
for sprinkling
1 tsp vanilla extract
KôS^ TPEMR¾SYVTPYWI\XVE
for dusting
90g (3¼oz) desiccated (unsweetened
WLVIHHIH GSGSRYX½RIP]GLSTTIH
1-3 tbsp cold water or milk
gel paste food colourings of choice

1 Mix the butter, sugar and vanilla together

in a large bowl with a wooden spoon until
NYWXGSQFMRIH%HHXLI¾SYVERH½RIP]
chopped desiccated coconut and continue
mixing with the spoon, or your hands if you
½RHXLEXIEWMIV8LIHSYKLWLSYPHNYWXEFSYX
be coming together, so add 1 tbsp water or
milk at a time, until a stiff dough is formed.
Add gel paste colours here, if you like,
kneading gently to mix through.
2 Squish the dough between two sheets of
GPMRK½PQERHYWIEVSPPMRKTMRXSVSPPMXSYX
until it is about 2cm (¾in) thick. Chill in the Tangerine and thyme drizzles
refrigerator for about 20 minutes to harden. By Bee Berrie When fully mixed, separate about half of
3 6SPPSYXXLIHSYKLSREPMKLXP]¾SYVIH Makes 30 the mixture into one bowl, spread it to the
surface until it is 1cm (½in) thick. IHKIWSJXLIFS[PGSZIV[MXLGPMRK½PQERH
FOR THE COOKIES
4 Cut out shapes of your choice and stamp chill in the fridge for about 20 minutes.
or impress the letters or shapes that you
TPEMR¾SYV
like. Arrange the cookies on a baking tray
lined with parchment paper. If you need
your embossing impressions to come out of
KPF
2 Meanwhile, with clean hands, form lots of
60g (2¼oz) ground almonds small round balls with the other half of the
1½ tsp baking powder mixture – they should be just bigger than a
golf ball. These can be rolled in a little caster
QP¾S^
SPMZISMP
the oven really crisp, then chill the cookies
in the refrigerator again for 10 minutes. 170g (6oz) very soft butter
5 Preheat the oven to 175°C/Gas Mark 4. 300g (10½oz) caster sugar, plus 2 tsp
6 Dust the tops lightly with sugar and bake 2 free-range eggs
for 7-10 minutes, or until the edges are just grated zest of 2-3 tangerines, to taste
starting to turn golden brown. 1 tsp orange essence (optional)
1 heaped tbsp fresh thyme leaves,
½RIP]GLSTTIH
FOR THE GLAZE
140g (5oz) icing sugar
2-3 tbsp tangerine juice
XFWTJVIWLXL]QIPIEZIW½RIP]
chopped, plus extra to decorate
grated zest of 1 tangerine, to decorate
1 For the cookies, put all the ingredients into
EZIV]PEVKIFS[PERHWXMVWPS[P]FYX½VQP]
with a wooden spoon until combined.
sugar and frozen. I usually chill them on a
baking tray before freezing, so they keep
XLIMVWTLIVMGEPWLETI[LIRJVS^IR6ITIEX
with the second bowl.
3 Preheat the oven to 175°C/Gas Mark 4 and
line a baking tray with parchment paper.
4 Pop the balls onto the lined baking tray. If
baking from frozen, bake for about 12-15
minutes, or 10-12 minutes if baking from
chilled, until the edges just start to turn
golden brown. Cool on a wire rack.
5 If you want to drizzle the balls with glaze,
then put all the glaze ingredients into a
small bowl and mix thoroughly with a
wooden spoon. When the cookies come
out of the oven, cool, then make a small
indent with your thumb in the top and
spoon or spread a little of the glaze on top.
=SYGERHIGSVEXIXLIQ[MXLE½REPXL]QI
leaf or some grated tangerine zest.
Spring%DNLQH E A V E N 29


 H E A V E N

Mug of tea cookie

By Bee Berrie 6 Carefully roll the strip of dough up into a spiral, like a roll of carpet,
Makes 4-5 and insert it into the mug, pressing down so the bottom edge
connects with the disc in the bottom.
FOR THE DOUGH
7 9WMRK]SYV½RKIVXMTWGEVIJYPP]YRVEZIPXLIGSMPSJHSYKLQEOMRK
140g (5oz) cold salted butter, cut into pieces
sure that the edges are even and that the bottom disc is sealed in
KS^ TPEMR¾SYVWMJXIHTPYWI\XVEJSVHYWXMRK TPEGI7QSSXLSYXER]PYQTWSVFYQTW[MXL]SYV½RKIVWXLIRGYX
140g (5oz) caster or soft brown sugar the dough with a sharp knife at the point that the two ends start
1 free-range egg to overlap. Make sure the join between the two edges of dough is
squished together.
1 tsp vanilla extract
8 Make a mug handle or two out of all the dough trimmings. Try a
XWTKSSHUYEPMX]XIEFEKGSRXIRXWSV½RIP]
couple of different designs, one big and one smaller, so you have a
ground tea leaves
choice once they are baked. Set aside on the lined baking tray.
butter, for greasing
9 4YWLEPEVKITMIGISJGPMRK½PQEPMXXPI[E]HS[RMRWMHIXLIHSYKL
TPEMR¾SYVJSVHYWXMRK lined mould. Add baking beans, uncooked rice or lentils, pushing
FOR THE MUG them down to make sure that the cookie dough stays mug shaped
150g (5½oz) plain (semisweet) or milk chocolate, broken during baking – without these, the cookie will collapse. Gather
into small pieces, for lining the mug XLIXSTSJXLIGPMRK½PQYTEVSYRHXLIFIERWXSWIEPMXERHGLMPPSV
better still, freeze for 20 minutes. Chill or freeze the handles as well.
royal icing, to attach handles
10 Preheat the oven to 175°C/Gas Mark 4.
a mug of chilled tea, either iced fruit tea, cold brew tea
(leave your teabag in a mug of cold water overnight then 11 Bake the mould, including the beans, for 10-12 minutes until the top
add milk and/or sugar to taste), or iced coffee also works of the mug is starting to brown. Carefully remove the bean package
and bake for another 5 minutes to seal the dough inside. Bake the
handles at the same time for about 7-10 minutes.
1 Line a baking tray with parchment paper.
12 Cool the cookie in the mug on a wire rack for about 10 minutes,
2 9WMRK]SYV½RKIVXMTWGVYWLXLIFYXXIVERH¾SYVXSKIXLIVMREPEVKI then, once it is at room temperature, gently tap the cookie out.
FS[PYRXMPMXVIWIQFPIW½RIFVIEHGVYQFW%HHXLIWYKEVERHQM\[MXL Allow the handles to cool.
a wooden spoon until it is just combined. Add the egg, vanilla and
13 Attach the cooled handles to the body of the cooled mug with a
PSSWIXIEERHQM\YRXMPEJEMVP]½VQHSYKLJSVQW¯MX[MPPFIWPMKLXP]
generous dot of royal icing.
sticky to the touch. Chill in the refrigerator for 30 minutes.
14 Melt the chocolate in a heatproof bowl set over a pan of gently
3 Generously grease the inside of the bottom section of a metal
simmering water, making sure the bottom of the bowl doesn’t
cocktail shaker or an oven-safe mug at least two-thirds of the way up
touch the water. Pour 2-3 tbsp of the melted chocolate into the
with butter.
mug and turn it this way and that until a good solid seal is made
4 Once your dough is chilled, roll out a long rectangular shape on a on the inside – this needs to be water (or tea) tight. You can use a
PMKLXP]¾SYVIHWYVJEGIXSEFSYXQQõMR XLMGO'YXSYXEVSYRH pastry brush dipped in the chocolate to seal any gaps, if you need
disc the same size as the inside of the base of the cocktail shaker or to. Allow to cool.
QYK¯XLMWRIIHWXS½XWRYKP]FYXIZIRP]MRWMHIWSTYWLMXHS[REPP
15 When cool, pour a nice cup of chilled tea, and enjoy! Don’t hold
the way to the bottom.
your full mug just by the handle, as it may not be strong enough to
5 Using the mug/shaker as a guide, cut a long thin strip of dough about support the weight. Store in an airtight container for up to a week.
10-12cm (4-4½in) tall, this will form the walls of your mug. The strip
RIIHWXSFIPSRKIRSYKLXS½XEPPXLI[E]EVSYRHXLIMRWMHISJXLI
WLEOIVSVQYKWSWXEVXPSRKERHXVMQMXSRGI]SYORS[MX½XW

The recipes on pages

29-31 are taken
from Bee’s Brilliant
Biscuits by Bee
Berrie, published by
Pavilion, RRP £12.99.
Photography by
Haarala Hamilton.

30 %DNLQH E A V E N Spring
Spring%DNLQH E A V E N 31



H E A V E N
Fruit slices
By Dairy Diary (www.dairydiarychat.co.uk)
Makes 16
FOR THE SLICES
150g (5oz) butter, softened
150g (5oz) caster sugar
WIPJVEMWMRK¾SYV
White chocolate
IPHIV¾S[IV FMWGYMXW
By Anna Nilsson
(www.pionerochbrod.se/en)
Makes 16
FOR THE BISCUITS
100g (3½oz) almonds, blanched
100g (3½oz) granulated sugar
2 medium free-range egg whites
FOR THE BUTTERCREAM
40g (1½oz) unsalted butter
150g (5¼oz) icing sugar 4 Put butter, icing sugar, cordial and cream
cheese into a bowl and whisk until light and
1 Preheat the oven to 180°C/Gas Mark 4 and
line a baking tray with greaseproof paper.
2 Grind the almonds in a blender. Gently
whisk the sugar and egg whites in a
separate bowl and stir in the ground
almonds to form a smooth paste.
3 Put the paste into a piping bag and snip a
small hole in the tip. Pipe 15 tablespoon
sized dollops onto the baking tray. Bake for
12-14 minutes in the middle of the oven.
KS^
2 free-range eggs
½RIP]KVEXIH^IWXSJSVERKI
½RIP]KVEXIH^IWXSJPIQSR
2 tbsp milk
175g (6oz) mixed dried fruit
2 tbsp Demerara sugar
1 Preheat the oven to 170°C/Gas Mark 3.
Grease and line a 18x28x4cm (7x11x1½in)
roasting tin with non-stick baking paper.
2 4YXXLIFYXXIVGEWXIVWYKEV¾SYVIKKW
orange and lemon zests and milk into a
bowl and beat with a wooden spoon or
electric mixer until smooth. Stir in the fruit.
3 Spoon the mixture into the prepared tin,
level the surface and sprinkle with the
Demerara sugar.
4 Cook for 30 minutes until well risen and
golden. The top of the cake will spring back
[LIRTVIWWIH[MXL½RKIVXMTWMJMXMWVIEH]
5 To serve immediately, leave the cake to cool
in the tin. When cold, take it out, peel off
the paper and cut it into slices and arrange
on a serving plate. The slices will keep in an
airtight container for a few days.
6 To freeze, carefully place the slices in
rigid plastic containers in a single layer
or between sheets of greaseproof paper.
Cover, seal and label. Use within 4 months.
7 To serve from frozen, thaw at room
temperature on a wire rack for about 2
hours or until thoroughly defrosted.
XFWTIPHIV¾S[IVGSVHMEPGERFI
¾YJJ]4PEGIMRXLIVIJVMKIVEXSVXS½VQYT
replaced with lemon juice)
5 Meanwhile, melt the chocolate in a bowl
20g (¾oz) cream cheese
over a pan of simmering water.
100g (3½oz) white chocolate, chopped
6 Once the chocolate is melted and the
freeze-dried raspberries biscuits are cooled, turn the biscuits upside
down and spread the buttercream on the
base. Dip the buttercream in the melted
chocolate and decorate with freeze-dried
raspberries. The buttercream should be
covered completely, but not the biscuit.

32 %DNLQH E A V E N Spring
Shrewsbury biscuits
By Dairy Diary (www.dairydiarychat.co.uk)
FOR THE BISCUITS
110g (4oz) butter
150g (5oz) caster sugar, plus extra
for sprinkling
2 free-range egg yolks
KS^ TPEMR¾SYV
½RIP]KVEXIH^IWXSJPIQSR
50g (2oz) dried fruit, chopped

1 Preheat the oven to 180°C/Gas Mark 4 and

butter two non-stick baking sheets.
2 Cream the butter and sugar until pale and
¾YJJ]ERHEHHXLIIKK]SPOWERHFIEX[IPP
%HHXLI¾SYVPIQSR^IWXERHJVYMXERHQM\
XSEJEMVP]½VQHSYKL
3 3REPMKLXP]¾SYVIHWYVJEGIORIEHPMKLXP]
and then roll out to about 5mm (¼in)
thick. Cut out 6.5cm (2½in) rounds with a
¾YXIHGYXXIVERHTPEGISRXLIFEOMRKWLIIXW
Sprinkle with a little extra caster sugar.
4 Bake for 12-15 minutes until the biscuits
EVIPMKLXP]FVS[RIHERH½VQXSXLIXSYGL
Transfer to wire racks to cool. Store in an
airtight container.
Glacé cherry and
almond biscotti
By French Glacé Cherries 1 Preheat the oven to 190°C/Gas Mark 5.
(www.glacecherries.com) 2 4PEGIXLIWIPJVEMWMRK¾SYVMREFS[PERHEHH
Makes 24 the orange zest, sugar, almonds and French
FOR THE BISCOTTI glacé cherries.
75g (2¾oz) French Glacé Cherries 3 Beat together the eggs and butter. Add to
XLI¾SYVERHQM\XSEHSYKL8YVRSYXSRXS
KS^
WIPJVEMWMRK¾SYV
½RIP]KVEXIH^IWXSJSVERKI
75g (2¾oz) whole almonds,
roughly chopped
100g (3½oz) golden caster sugar
2 free-range eggs
50g (1¾oz) slightly salted butter,
melted and cooled
the surface and cut in half.
4 Shape each half into a log 24cm (9½in)
long. Space well apart on a greased baking
WLIIXERH¾EXXIRIEGLYRXMPEFSYXGQ
(2¾in) wide. Bake for 20 minutes.
5 Leave to cool for 20 minutes, then cut each
piece using a serrated knife into about 12
slices. Space the biscuits slightly apart and
return to the oven for a further 15 minutes.
6 Serve with espresso or a sweet wine.
Spring%DNLQH E A V E N 33
FHFEB16

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 SPECIAL
FEATURE

What will you

be baking in


Fresh from the oven are the hottest baking trends and here is your guide to the
essential ingredients for your great baking year...

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36 %DNLQH E A V E N Spring
 TO P TR E N D S
DECOR ATED
Cupcakes, laye BISCUITS
r cakes and ca
had their momen ke pops have all
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kids parties to om Gluten-free, dairy-free, sugar-f
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the whole fam urs, th baking is on the rise, as more
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on page 13. no friends or family members
have to be without
W[IIXXVIEXW*SPPS[MRXLIJS
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cupcake extraordinaire Ms Cu
pcake and gluten-free
masters Honeybuns and give
this new trend a try!




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s nut. Dub semar y a awberries
with exte io nd coria
butter, Nutella them nsive roo us? Don’t be – it nd
bars will all fe
ature heavily
and classic ch
ocolate combina ts to rely ’s a conc er
in nostalgic ba tion is th on, after ept
why not echo ere than all, w
The Great Briti
Nadiya Hussa kes – or
in from last ye chocolate hat better
sh Bake OffERH ar’s and mint?
with hints of ¾EZSYV]SYVG
bubblegum, cu EOIW
GERH]¾SWW* stard and crea
SSHMI*PEZSYV m and
SJVIXVS¾EZS W LEWEJERXEWXMG
YVMRKWXSKIX] VERKI
SYWXEVXIH Spring %DNLQ H E A V E N 37
TO P TR E N D S
Raw peanut butter and chocolate ganache
cheesecake with raw chocolate ‘buttercream’ icing
By Rachel Smith from Rawberry Fields
([[[VE[FIVV]½IPHWGSYO)
Serves 10-12
FOR THE CACAO, DATE, OAT BASE
90g (3¼oz) oats
175g (6oz) dates
2-3 tbsp liquid coconut oil (more if
the base is too dry to stick together)
2 tbsp maple syrup (or other
liquid sweetener)
3-4 generous tbsp of cacao or cocoa
powder (or to taste)
1 Place your drained cashews, lemon juice,
FOR THE CHEESECAKE FILLING
290g (10oz) cashews, soaked in water
for at least 4-6 hours or overnight
juice of 1 lemon
FOR THE CACAO, DATE, OAT BASE
1 Whizz the oats and dates in a food
processor until they stick together.
2 Add the coconut oil, maple syrup and
cacao powder. Continue to process until
the mixture sticks together when pinched
FIX[IIR]SYV½RKIVW-JMXHSIWR´XEHH
another tbsp of coconut oil.
3 Press into the bottom of a spring-form pan
and put in the fridge while you make the
GLIIWIGEOI½PPMRK
FOR THE CHEESECAKE FILLING
coconut oil, coconut milk, maple syrup and
peanut butter into the blender and mix
until you have a really smooth and creamy
mixture. You need to make sure you get it
really smooth so you get a silky, cheesecake
FOR THE RAW PEANUT BUTTER CUPS
1 Make the chocolate mixture by stirring
together the cacao, coconut oil and the
maple syrup.
2 Place 1 tbsp of the chocolate into the
bottom of a small cupcake case. Make sure
you put enough in to cover the bottom of
each case. You should have over half your
mixture left by the end of this stage.
3 Put the cases on a tray or plate and pop
them in the fridge to harden while you
QEOIXLI½PPMRK
4 Stir together all the ingredients for the
TIERYXFYXXIV½PPMRKMREFS[P
5 Take the peanut butter cup cases out of the
JVMHKIERHTYXEWQEPPEQSYRXSJXLI½PPMRK
in the bottom of each case. Make sure it
does not go right to the edges of the case.
QP¾S^
QIPXIHGSGSRYXSMP XI\XYVI-JXLIQM\XYVIMWXSSXLMGOEHHE 6 Cover with the remaining chocolate and
QP¾S^
TPYWXFWTJYPPJEX bit more coconut milk or oil to help things put them in the freezer to harden.
coconut milk (leave the tin in the blend a little easier.
FOR THE RAW BUTTERCREAM
fridge and scoop out the cream on top 2 As with all raw food, you can taste and
XSQEOIEVMGLIV½PPMRK
1 Place the tin of coconut milk in the fridge
adjust the amount of peanut butter or
QP¾S^
QETPIW]VYTSVSXLIV
overnight. Scoop off the creamy layer on
maple syrup to your preferences.
liquid sweetener
top and place in a bowl. Alternatively, buy a
3 Pour on top of the base and gently bash the carton of coconut cream instead.
QP¾S^
VE[TIERYXFYXXIV tin on top of your kitchen table to remove
or peanut butter with no added
ingredients such as palm oil or sugar
FOR THE CHOCOLATE GANACHE
160g (5¾oz) dairy-free dark chocolate
or dark chocolate with a high cocoa
content, chopped into chunks
5 tbsp full fat coconut milk, warmed
to a simmer
FOR THE RAW CUPS FILLING
2 tbsp peanut butter
½ tsp nutritional yeast
a pinch of salt
a dash of maple syrup or
preferred sweetener
1 small tsp vanilla extract
FOR THE RAW CUPS COATING
60g (2oz) cacao powder
2 Stir in the cacao and maple syrup until the
any air bubbles. You may need to do this a
mixture turns into a smooth, creamy and
couple of times to make sure that they are
¾YJJ]FYXXIVGVIEQYou can adjust the cacao
all gone.
and maple syrup to your taste.
4 Place the cheesecake in the fridge while you
3 Place a small amount of the mixture into
make the chocolate ganache.
a piping bag and slowly pipe small swirls
FOR THE CHOCOLATE GANACHE EVSYRHXLIIHKISJXLIGLIIWIGEOI(SR´X
1 Place the coconut milk in a small saucepan put too much mixture in the bag at once or
and bring to a simmer on the hob. it melts with the heat from your hands.
2 Place the chocolate in a small bowl and 4 Finally, chop some peanut butter cups up
pour the warm coconut milk over the top. ERHTPEGIXLIQSRXST-EHHIHEJI[GEGES
3 Leave for 4-5 minutes to allow the nibs for some crunch too.
chocolate to melt.
4 Begin XSWXMVKIRXP]YRXMPWQSSXL-JXLI
chocolate has not completely melted, boil
some water in a kettle and pour boiling
water into a large bowl. Place the bowl of
chocolate and coconut milk into the larger
bowl and stir until smooth.
QP¾S^
PMUYMHGSGSRYXSMP 5 Place the ganache mixture into a jug and
pour a spiral shape into the peanut butter
115g (4oz) maple syrup
GLIIWIGEOI½PPMRKQM\XYVI
FOR THE RAW BUTTERCREAM
6 Using a toothpick, create spirals in the
1 tin of full fat coconut milk or mixture until you have a pattern you like.
1 carton of coconut cream
4 tbsp cacao or cocoa powder
3-4 tbsp maple syrup

38 %DNLQH E A V E N Spring
Spring %DNLQ H E A V E N 39
 Apple Bakewell tartlets
with homemade speedy jam
By Judit Horvath from When Judit Bakes KöS^ ¾EOIHEPQSRHWSV the water, mixing to form a soft dough.
(www.juditbakes.com) almond slices 6SPPSYXXLIHSYKLSREPMKLXP]¾SYVIH
FOR THE JAM ETTPITIIPIHERHGLSTTIH½RIP] work surface and use to line small tartlet
tins (the amount depends on the chosen
KS^ GSVIHTIIPIHETTPI¾IWL FOR THE ICING
tin). Leave in the fridge for 30 minutes.
500g (1lb 2oz) sugar 80g (3oz) icing sugar
2 Preheat the oven to 200°C/Gas Mark 6.
1 tsp lemon juice 2½ tsp cold water 0MRIXLIGEWIW[MXLJSMPERH½PP[MXLFEOMRK
1 tsp pectin FOR THE JAM beans. Bake blind for about 15 minutes,
FOR THE SHORTCRUST PASTRY 1 Combine the apple and sugar in a medium then remove the beans and foil and cook
bowl. Microwave on high until the apples for a further 5 minutes to dry the base.
KS^ TPEMR¾SYV
are tender, 3-5 minutes. 3 For XLI½PPMRKWTVIEHXLIFEWISJXLI¾ERW
75g (2¾oz) chilled butter
2 Beat the softened apple mixture with an generously with jam. Melt the butter in a
2-3 tbsp cold water pan, take off the heat and then stir in the
electric mixer until well blended.
FOR THE FILLING sugar. Add the ground almonds, egg, apple
3 Microwave on high until the mixture is
1 quantity of apple jam (above) ERHEPQSRHI\XVEGX4SYVMRXSXLI¾ERXMR
slightly thickened, 3-4 minutes, stirring
ERHWTVMROPISZIVXLI¾EOIHEPQSRHW&EOI
125g (4½oz) butter once during cooking time. Stir in the
for 20-25 minutes. If the tops seem to
125g (4½oz) caster sugar lemon juice and pectin. Cool before using.
be browning too quickly, cover the tarts
125g (4½oz) ground almonds FOR THE TARTLETS loosely with foil to prevent them burning.
1 free-range egg, beaten 1 For XLITEWXV]QIEWYVIXLI¾SYVMRXS 4 Meanwhile, sift the icing sugar into a bowl.
a bowl and rub in the butter until the Stir in cold water and transfer to a piping
½ tsp almond extract
QM\XYVIVIWIQFPIW½RIFVIEHGVYQFW%HH bag to decorate the cooled tartlets.

The recipes on
pages 40-41
are taken from
Szerelmem,
Cupcake! by
Judit Horvath,
published by
T.bálint Kiadó,
www.tbkiado.hu

40 %DNLQH E A V E N Spring

Cinnamon, clove and cardamom macarons
By Judit Horvath from When Judit Bakes 1 Sieve the ground almond and icing sugar
(www.juditbakes.com) together, set aside.
FOR THE MACARONS 2 Beat the egg whites at medium-high speed
4 free-range egg whites, at until they begin to froth, then add the
room temperature sugar, gradually. Continue beating until the
egg whites are glossy and stiff peaks form.
200g (7oz) granulated sugar
3 In a separate bowl, whisk the remaining
130g (4½oz) ground almonds
ingredients into the icing sugar mixture
280g (10oz) icing sugar until well blended. Add half of the dry
1 tsp cinnamon mixture to the egg whites and fold slowly
½ tsp clove until all the ingredients are well combined,
then repeat with the other half of the
½ tsp cardamom
dry mixture. It should slowly drip off
FOR THE FILLING the spatula back into the bowl and easily
1 apple, peeled and puréed absorb back into the batter.
2 tbsp pumpkin purée 4 Transfer the batter into a piping bag, then
1 tsp honey pipe the mixture onto a parchment paper-
lined baking sheet. When all the batter is
5 tbsp icing sugar
TO P TR E N D S
TMTIHSYX½VQP]XETXLIFEOMRKWLIIXSRXS
a hard surface.
5 Preheat the oven to 150°C/Gas Mark 2
and bake for about 12-13 minutes.
6 Remove from the oven, lift the parchment
paper with the macarons onto a wire rack
and let cool completely before removing
ERH½PPMRK
7 *SVXLI½PPMRKQEOIETYQTOMRETTPI
cream by grating one apple, pushing the
liquid out of it through a sieve and mixing
it with 2 tbsp pumpkin purée, 1 tsp honey
and 5 tbsp icing sugar.
8 Once the macarons have cooled, pipe a
KIRIVSYWPE]IVSJXLI½PPMRKFIX[IIRXLI
two halves.
Spring %DNLQH E A V E N 41
TO P TR E N D S
Naked berry celebration cake
By Seasonal Berries
(www.seasonalberries.co.uk)
Makes 16-20
FOR THE CAKES
400g (14oz) soft margarine
400g (14oz) caster sugar
½RIP]KVEXIH^IWXSJPIQSRW
7 medium free-range eggs
1 Preheat the oven to 160°C/Gas Mark 3.
Cut long strips of non-stick baking paper a
little taller than the sides of a cake tin. Fold
up one of the long edges by 2cm (¾in),
then make small scissor snips up to the
fold. Arrange the paper strips around the
sides of 20cm (8in) and 13cm (5in) deep
round cake tins, with the snipped edges
downwards, then add a circle of non-stick
baking paper to the base of each tin.
the bowl of an electric mixer and beat
together until smooth. Cover the bowl and
chill until needed.
7 Allow each cake to cool for 5 minutes, then
turn out onto a wire rack set over a cooling
rack, so that the top is downwards. Peel
away the lining paper and skewer what is
now the top of the hot cake. Drizzle over
the syrup and leave to cool.
8 To assemble the cake, trim off the domed
KPFS^
WIPJVEMWMRK¾SYV 2 Add the soft margarine, caster sugar and top if needed, then turn the cake back over
5 tbsp semi-skimmed milk lemon zest to the bowl of an electric mixer
FOR THE LEMON DRIZZLE ERHFIEXXSKIXLIVYRXMPPMKLXERH¾YJJ]
2 lemons, juice only 3 Add one egg and beat until smooth, add
EWIGSRHIKKERHEWTSSRJYPSJ¾SYVERH
150g (5oz) caster sugar
again beat until smooth. Gradually mix in
FOR THE FROSTING EPPXLIVIQEMRMRKIKKWERH¾SYVEPXIVREXIP]
100g (4oz) butter, at room temperature until the mixture is smooth. Add the milk.
350g (12oz) icing sugar 4 Divide the mixture between the two tins,
100g (4oz) lemon curd so that they’re a similar depth, then smooth
the surface and bake in the centre of the
75g (3oz) raspberries
oven. Allow 50-60 minutes for the small
TO DECORATE cake and about 1¼ hours for the larger
400g (14oz) strawberries, halved if large cake until well risen, golden and a skewer
225g (8oz) raspberries
comes out cleanly when inserted into the
centre of the cake.
100g (4oz) blueberries
5 Meanwhile, for the drizzle, mix the lemon
a little sifted icing sugar
juice and sugar together and set aside.
so the syrupy base is now the top. Cut each
cake into three layers with a serrated knife.
Put the base layer onto a pedestal stand,
spread with a little frosting, then layer up
the two other larger layers with frosting.
Spread the cake top with frosting, then add
the base layer of the smaller cake and layer
with frosting.
9 Insert three long plastic cake supports
through the top of the cake down to the
second cake to hold them in place. Trim off
the top of the cake supports level with the
cake using scissors. Spread a layer of frosting
on the top of the cake, then decorate the
cake tiers and base of the pedestal stand
with berries and dust with sifted icing sugar.
7GEXXIV[MXLIHMFPI¾S[IVTIXEPWMJYWMRK
IHMFPI¾S[IVWSTXMSREP

6 For the frosting, add all the ingredients to

42 %DNLQH E A V E N Spring
H E AV E N

Spring %DNLQH E A V E N 43
S n u or the BIG Bake at www.bigbake.org and help Wallace and Gromit raise
or sick children in hospitals and hospices throughout the UK.
me ough fo
som
so
&DNHH E A V E N

Sticky toffee cupcakes

By Fiona Cairns for the BIG Bake (www.bigbake.org) 4 7MJXXLI¾SYVERHFMGEVFSREXISJWSHEMRXSEFS[PERHWIXEWMHI
Makes 12 Cream together the butter and sugar for a good 5 minutes until
ZIV]PMKLXERH¾YJJ]%HHXLIIKKWKVEHYEPP]FIEXMRKFIX[IIRIEGL
FOR THE CUPCAKES
EHHMXMSRERHWPMTTMRKMRXFWT¾SYVEFSYXLEPJ[E]XLVSYKLXS
180g (6½oz) dates, pitted and chopped TVIZIRXGYVHPMRK*MREPP]JSPHMRXLIVIQEMRMRK¾SYVERHXLIRXLI
1 tsp vanilla extract date mixture.
KôS^
,SQITVMHIWIPJVEMWMRK¾SYV 5 Spoon into the cupcake cases and bake for 15-20 minutes – the
1 tsp bicarbonate of soda XSTWWLSYPHWTVMRKFEGO[LIRTVIWWIH[MXLE½RKIV6IQSZIERH
leave to cool.
KS^
YRWEPXIHFYXXIVWSJXIRIH
6 Meanwhile, make the buttercream. To make the caramel, dissolve
KõS^
PMKLXQYWGSZEHSWYKEV
XLIGEWXIVWYKEVERHQP¾S^
[EXIVMREWQEPPWSPMHFEWIH
2 free-range eggs, lightly beaten pan over a gentle heat, then increase the heat to a boil. Wait a few
FOR THE BUTTERCREAM minutes, leaving the pan undisturbed but watching it like a hawk
KôS^
GEWXIVWYKEV and, as soon as it changes to a wonderful caramel colour (like
strong tea) and is thicker, remove immediately from the heat, stand
QP¾S^
HSYFPIGVIEQ
well back and add the cream. Be very careful, as it is searing hot and
½ tsp salt MXQE]WTPEXXIVEPMXXPI-X[MPPVIEGXSV³WIM^I´ERH]SYQE]XLMROMXLEW
1 tsp vanilla extract KSRI[VSRKMXLEWR´X/IITWXMVVMRKEHHMRKXLIWEPXERHXLIZERMPPE
KöS^
WEPXIHFYXXIV Leave the mixture until stone cold.
S^
MGMRKWYKEVWMJXIH 7 Cream the salted butter and icing sugar for at least 5 minutes in an
1 Preheat the oven to 180°C/Gas Mark 4.
2 Place 12 paper cupcake cases into a cupcake tin.
electric mixer (or use a hand-held mixer) and then add the caramel.
4YXXLIFYXXIVGVIEQMRXSETMTMRKFEK½XXIH[MXLEQIHMYQSVPEVKI
WXEVRS^^PIERHTMTIMXSRXSXLIGYTGEOIWSVWTVIEHMXSR[MXLE
palette knife.
3 -RELIEXTVSSJFS[PTSYVQPô¾S^
FSMPMRK[EXIVSZIVXLI
dates and leave them to soak for 20 minutes. With a fork, gently
break up the dates and stir in the vanilla extract.

44 %DN
H E A V E N Spring
0IQSRHVM^^PIXVE]FEOI Chocolate fudgey cake
&]-EMR;EXXIVWJSVXLI&-+&EOI[[[FMKFEOISVK) By Dairy Diary (www.dairydiarychat.co.uk)
Makes 25-30 Makes 16 slices
FOR THE SPONGE FOR THE CAKE
225g (8oz) margarine or softened butter 75g (3oz) cocoa powder
225g (8oz) golden caster sugar 3 free-range eggs
KS^
,SQITVMHIWIPJVEMWMRK¾SYV 250g (9oz) light muscovado sugar
2 tsp baking powder QP¾S^
SPMZISMPSVVETIWIIHSMP
4 free-range eggs KS^
WIPJVEMWMRK¾SYV
4 tbsp milk 1 tsp bicarbonate of soda
½RIP]KVEXIH^IWXSJPIQSRW 150g (5oz) dark chocolate, broken into chunks
FOR THE TOPPING 25g (1oz) butter
110g (4oz) granulated sugar 4 tbsp milk
juice of 2 lemons 1 tbsp golden syrup
50g (2oz) milk chocolate, melted
1 4VILIEXXLISZIRXS„'+EW1EVO
2 4PEGIEPPXLIWTSRKIMRKVIHMIRXWMRXSEPEVKIFS[PERHFIEX[IPPJSV 1 Whisk KS^
GSGSETS[HIV[MXLQPô¾S^
FSMPMRK[EXIV
EFSYXQMRYXIWSVYRXMP[IPPFPIRHIH MREWQEPPFS[PYRXMPWQSSXL0IEZIXSGSSPJSVEJI[QMRYXIW
3 8YVRXLIQM\XYVIMRXSEXVE]FEOIXMR\\GQ\\ôMR
 2 Preheat XLISZIRXS„'+EWMark ERHPMRIE\GQ
PMRIH[MXLRSRWXMGOFEOMRKTEVGLQIRXPIZIPPMRKXLIQM\XYVI
XVE]FEOIXMR[MXLRSRWXMGOFEOMRKTETIV
carefully with a spatula.
4 &EOIMRXLIQMHHPISJXLISZIRJSVQMRYXIWSVYRXMPMXWTVMRKW
FEGO[LIR]SYTVIWWXLIQMHHPI[MXL]SYV½RKIV
5 3RGIVIQSZIHJVSQXLISZIREPPS[XSGSSPJSVEJI[QMRYXIW
FIJSVIPMJXMRKXLIXVE]FEOIJVSQXLIXMRF]XLIPMRMRKTETIV6IQSZI
XLIPMRMRKTETIVGEVIJYPP]ERHTPEGISRE[MVIVEGO[MXLEXVE]
YRHIVRIEXLXSGEXGLXLIHVM^^PIXSTTMRK
6 1M\XLIPIQSRNYMGIERHKVERYPEXIHWYKEVMREFS[PERHWTSSRXLMW
IZIRP]SZIVXLIXVE]FEOI[LMPIMXMWWXMPP[EVQ'YXMRXSWUYEVIW
\MR
3 -REPEVKIFS[P,[LMWOXLIIKKWWYKEVERHSMPJSVQMRYXIWYRXMP
WQSSXLYWMRKERIPIGXVMG[LMWO
4 1M\MRXLI¾SYVFMGEVFSREXISJWSHEERHGSGSETEWXI4SYVMRXSXLI
XMRERHEPPS[XSWIXXPI
5 Bake JSVQMRYXIWYRXMPXLIGEOIMWVMWIRERHEWOI[IVMRWIVXIH
GSQIWSYXGPIER0IEZIJSVQMRYXIWXLIRXYVRSYXSRXSE[MVIVEGO.
6 To QEOIXLIMGMRKQIPXXLIHEVOGLSGSPEXI[MXLXLIFYXXIVMRE
FS[PSZIVETERSJFEVIP]WMQQIVMRK[EXIVYRXMPWQSSXL%XXLI
WEQIXMQIQM\XLIVIQEMRMRKGSGSETS[HIVQMPOERHW]VYTMR
7 *SVEGLERKIEHHKôS^
TSTT]WIIHWSVWTVIEHKS^
 ETERERHLIEXYRXMPEPQSWXFSMPMRK;LMWOMXMRXSXLIGLSGSPEXI
FPYIFIVVMIWSZIVXLIQM\XYVIFIJSVI]SYTYXXLIXVE]MRXLISZIR QM\XYVIXSQEOIEKPSWW]MGMRK Smooth XLIMGMRKSZIVXLIGEOI
HVM^^PI[MXLXLIQMPOGLSGSPEXIERHPIEZIXSWIX'YXMRXSWUYEVIW

Spring %DNLQH E A V E N 45
&DNHH E A V E N

Strawberry chia jam and Raspberry and hazelnut loaf

EPQSRHQYJ½RW By Seasonal Berries (www.seasonalberries.co.uk)
Serves 6
By Seasonal Berries (www.seasonalberries.co.uk)
FOR THE LOAF
Makes 12
125g (4oz) blanched hazelnuts
FOR THE CHIA JAM
50g (2oz) light brown sugar
200g (7oz) strawberries
100g (4oz) caster sugar
3 tbsp chia seeds
175g (6oz) unsalted butter
2 tbsp honey
2 free-range eggs
1 vanilla pod
a few drops of almond extract
FOR THE MUFFINS
KS^
WIPJVEMWMRK¾SYVWMJXIH
300g (10½oz) ground almond
200g (7oz) raspberries
QPô¾S^
JYPPJEXGSGSRYXQMPO
2 organic free-range eggs
a pinch of sea salt
½ tsp bicarbonate of soda
4 tbsp honey
ZERMPPETSHWGVETIH
1 Preheat the oven to 180°C/Gas Mark 4.
2 *SVXLIQYJ½RWQM\XLIEPQSRHWWEPXERHFMGEVFSREXISJWSHE
together in a bowl. In another bowl, mix the coconut milk, eggs,
honey and vanilla. Combine together and pour the mixture into
QYJ½RTETIVLSPHIVWFYXSRP]½PPXLIQX[SXLMVHWJYPPEWXLI][MPP
rise during baking.
3 &EOIXLIQYJ½RWJSVQMRYXIWYRXMPNYWXGSSOIHXLVSYKLERH
golden on top.
4 ;LMPIXLIQYJ½RWEVIFEOMRKTYXXLIWXVE[FIVVMIWLSRI]ERH
vanilla bean pod in a blender and purée until smooth. Pour into a
bowl and stir in the chia seeds. Let this sit for 15 minutes, stirring
every 5 minutes until it thickens into a jam like consistency.
5 8STXLIQYJ½RW[MXLXLIWXVE[FIVV]NEQERHIRNS]
2 tbsp whole milk
1 heaped tbsp Demerara sugar
1 Preheat the oven to 160°C/Gas Mark 2½ and line a 1kg (2lb)
loaf tin.
2 Tip the hazelnuts onto a baking tray and place it in the hot oven for
3 minutes. Pour the hot hazelnuts into a clean tea towel, wrap them
up and rub them vigorously on the work surface to shed their skins.
Pick the nuts from their husks and whizz them in a food processor
JSVEQMRYXIYRXMPXLI]EVI½RIP]KVSYRH
3 Beat together the light brown sugar, caster sugar and butter until
very light. Slowly beat in the eggs and almond extract.
4 +IRXP]JSPHXLVSYKLXLI¾SYVOIITMRKMREWQYGLEMVEW]SYGER
5 Finally, fold in the carefully chosen, unblemished raspberries and the
whole milk.
6 Pour the mixture into your prepared tin and bake for 50 minutes
until a skewer comes out of the cake’s centre clean.
7 Scatter over the Demerara sugar in the last 5 minutes of baking and
cover with tin foil if the loaf looks like it’s taking on too much colour.

46 %DN
H E A V E N Spring
%TTPIERHLE^IPRYXWXVIYWIPGEOI
By Kerrygold (www.kerrygold.co.uk)
k
Serves 8
FOR THE STREUSEL
XFWTTPEMR¾SYV
KS^ /IVV]KSPHFYXXIVHMGIHI\XVEXSKVIEWI
XFWTPMKLXFVS[RWYKEV
XFWTXSEWXIHWOMRRIHLE^IPRYXW½RIP]GLSTTIH
*368,)'%/)
KS^ /IVV]KSPHFYXXIVEXVSSQXIQTIVEXYVI
KS^ GEWXIVWYKEV
JVIIVERKIIKKWFIEXIR
KS^ WIPJVEMWMRK¾SYV
XWTFEOMRKTS[HIV
õXWTKVSYRHGMRREQSR
HIWWIVXETTPITIIPIHGSVIHERHHMGIH¯EFSYXKS^
KS^ XSEWXIHWOMRRIHLE^IPRYXW½RIP]GLSTTIH
XFWTQMPO
[EVQGYWXEVHXSWIVZI

1 Preheat the oven to 180°C/Gas Mark 4. Butter a 23cm (9in) loose-

bottomed cake tin and line with a circle of buttered parchment
TETIV8SQEOIXLIWXVIYWIPTPEGIXLI¾SYVMREWQEPPFS[PERHVYF
in the butter, then stir in the brown sugar and hazelnuts.
2 For the cake, beat the butter and caster sugar together with a
LERHLIPHIPIGXVMGQM\IVMREFS[PYRXMPPMKLXERH¾YJJ]&IEXMR
XLIIKKWEPMXXPIEXEXMQIEHHMRKSRIXFWTSJXLI¾SYV[LIR]SY
have added about half of the beaten eggs. This will stop it from
GYVHPMRK7MJXSZIVXLIVIWXSJXLI¾SYVERHXLIFEOMRKTS[HIVERH
cinnamon, then mix lightly. Add the apple, hazelnuts and milk and
fold in until thoroughly combined.
3 Spoon the cake mixture into the prepared cake tin and spread
level. Scatter the streusel in an even layer on top of the cake
mixture and bake for 50 minutes to 1 hour until the sides of
the cake have shrunk slightly away from the tin and the streusel
XSTTMRKMWKSPHIRFVS[R8SXIWXMJXLIGEOIMWHSRIMRWIVXE½RI
metal skewer into the middle. If it comes out clean, the cake is
ready. Remove the cake from the oven and leave to cool in the tin
for 15 minutes set on a wire rack.
4 To serve, cut the apple and hazelnut streusel cake into slices and
arrange on plates with the warm custard.

Spring %DNLQH E A V E N 47
&DNHH E A V E N

Jaffa cake cupcakes

By Judit Horvath from When Judit Bakes (www.juditbakes.com)
FOR THE JAFFA CAKES
2 free-range eggs
50g (1¾oz) caster sugar
50g (1¾oz) plain
cooked through, or a skewer inserted into the centre of the cakes
Makes 12 comes out clean. Set the cakes aside, still in their tray, until cool.
250g (9oz) caster sugar 3 *SVXLI½PPMRKQM\XSKIXLIVXLINIPP]QEVQEPEHIERHFSMPMRK[EXIV
until the jelly dissolves and the mixture is smooth. Pour into a
½ tbsp gluten-free
shallow-sided baking tray or large dish to form a 1cm (½in) layer.
baking powder
Set aside until completely cooled, then chill in the fridge until set.
½ tsp salt
4 When the jelly has set and the cakes have cooled, cut small discs
KPYXIRJVII¾SYVWMIZIH QP¾S^
[LSPIQMPO from the layer of jelly, equal in diameter to the cakes. Sit one jelly
1 x 135g (4¾oz) packet 2 large free-range eggs disc on top of each cake. Melt the chocolate in the microwave in
SJSVERKINIPP]GLSTTIH 1 tsp vanilla extract 15 second intervals, stirring in between, then pour over the cakes.
1 tbsp orange marmalade Set aside until the melted chocolate has cooled and set.
100g (3½oz) jaffa
QPô¾S^
FSMPMRK[EXIV orange marmalade 5 For the cupcakes, preheat the oven to 170°C/Gas Mark 3 and
PMRIELSPIQYJ½RXMR[MXLTETIVGEWIW4PEGIENEJJEGEOIMRXS
200g (7oz) good quality dark FOR THE FROSTING
IEGL[MXLXLIGLSGSPEXIWMHIYT1M\XLIFYXXIV¾SYVWYKEVFEOMRK
GLSGSPEXIFVSOIRMRXSTMIGIW 100g (3½oz) unsalted butter,
powder and salt together until they form a crumb like consistency.
FOR THE CUPCAKES soft
6 In a jug, mix the milk, eggs and vanilla and gradually pour into the
70g (2½oz) unsalted butter KôS^
GVIEQGLIIWI crumb mixture and mix thoroughly until combined, continuing
210g (7½oz) self-raising 30g (1oz) orange marmalade to mix until the batter is smooth and combined. Spoon into the
KPYXIRJVII¾SYVWMJXIH 450g (1lb) icing sugar TVITEVIHGEOIGEWIW½PPMRKXLIQX[SXLMVHWJYPPERHFEOIJSV
minutes. Leave to cool slightly before removing them from the tin.
7 When the cupcakes are completely cool, use a sharp knife to make
1 Preheat the oven to 180°C/Gas Mark 4.
a hole in the centre and add a spoonful of orange marmalade into
2 For the jaffa cakes, add the eggs and sugar to a bowl over simmering each hollow. Replace the cut-out piece of sponge and press it down
water and beat continuously for 4-5 minutes, or until the mixture to ensure that the top is level with the rest of the cake.
MWTEPI¾YJJ]ERH[IPPGSQFMRIH%HHXLI¾SYVJSPHMRKKIRXP]YRXMPE
8 For the icing, combine and beat the ingredients until smooth
XLMGOWQSSXLFEXXIVJSVQW,EPJ½PPXLI[IPPWMRELSPIQYJ½RXMR
ERH¾YJJ]4MTISRXSXLIXSTSJXLIGYTGEOIWERHHIGSVEXI[MXL
and bake the cakes for 8-10 minutes, or until pale golden-brown and
chocolate shards, grated chocolate or cocoa powder.

48 %DN
H E A V E N Spring
 'LSGSPEXISVERKIERH[EPRYXGYTGEOIW
By Judit Horvath from When Judit Bakes (www.juditbakes.com) 1 4VILIEXXLISZIRXS„'+EW1EVO0MRIELSPIQYJ½RXMR
Makes 12 with paper cases.
FOR THE CUPCAKES 2 1M\XLI¾SYVWYKEV[EPRYXGSGSETS[HIVERHFEOMRKTS[HIV
XSKIXLIVYRXMPGSQFMRIH;LMWOXLIFYXXIVQIPXIHGLSGSPEXIIKK
KôS^ TPEMR¾SYV
ERHQMPOXSKIXLIVMRENYK7XMVXLIGLSGSPEXIQM\XYVIMRXSXLI¾SYV
KôS^ GSGSETS[HIV QM\XYVIYRXMPNYWXGSQFMRIH7TSSRXLIQM\XYVIMRXSXLIGEWIWERH
KS^ KVSYRHXSEWXIH[EPRYX FEOIJSVQMRYXIWSVYRXMPVMWIRERHKSPHIRFVS[RERHE
KS^ WYKEV skewer inserted into the middle comes out clean. Remove from the
oven and set aside to cool for 10 minutes.
XWTFEOMRKTS[IV
3 1IER[LMPIQM\XLISVERKINYMGIERHKVERYPEXIHWYKEVXSKIXLIVMRE
KôS^ FYXXIV
FS[P'EVIJYPP]TSYVXLISVERKINYMGIQM\XYVISZIVXLI[EVQGEOIW
KöS^ HEVOGLSGSPEXIQIPXIH and set aside to cool completely.
JVIIVERKIIKK 4 *SVXLIFYXXIVGVIEQFIEXXLIFYXXIVMREFS[PYRXMPPMKLXERH¾YJJ]
QPö¾S^ QMPOERHQPö¾S^ GVIEQ 'EVIJYPP]WXMVMRXLIMGMRKWYKEVGSGSETS[HIVERHGSRXMRYIXSFIEX
FOR THE GLAZE JSVQMRYXIW&IEXMRXLIQMPOQIPXIHGLSGSPEXIERHSVERKI^IWX
Decorate the cupcakes with the buttercream.
NYMGISJSVERKI
5 9WIEWLEVTORMJIXSQEOIGLSGSPEXIWLEZMRKWJVSQSVERKIERH
XFWTWYKEV
white chocolate and use them to decorate the cupcakes.
FOR THE BUTTERCREAM
KôS^ YRWEPXIHFYXXIVWSJXIRIH
The recipes on
KôS^ MGMRKWYKEV pages 48-49
KôS^ GSGSETS[HIV are taken from
Szerelmem,
XFWTQMPOSVEPMXXPIQSVIJSVHIWMVIHGSRWMWXIRG]  Cupcake! by
KöS^ HEVOGLSGSPEXIQIPXIH Judit Horvath,
published by
½RIP]KVEXIH^IWXSJSVERKI T.bálint Kiadó,
www.tbkiado.hu

Spring %DNLQH E A V E N 49
 
H E A V E N

Frosted lemon cake

By Waitrose (www.waitrose.com/recipes) 1 Preheat the oven to 180ºC/Gas Mark 4. Grease a 12.5x23cm
Serve 8-10 (5x9in) 900g loaf tin with a little oil and line the base with
parchment paper.
FOR THE CAKE
2 Sift XLI¾SYVFEOMRKTS[HIVERHETMRGLSJWEPXMRXSEPEVKIFS[P
QPö¾S^ WYR¾S[IVSMPTPYWI\XVEJSVKVIEWMRK
7XMVMRXLIWYKEV
KS^ TPEMR¾SYV
3 Whisk XLISMP%PTVS7S]EPIQSRNYMGIERHLEPJXLIPIQSR^IWX
XWTFEOMRKTS[HIV XSKIXLIVXLIRJSPHXLIQM\XYVIMRXSXLIHV]MRKVIHMIRXWXSQEOI
KS^ GEWXIVWYKEV EWQSSXLFEXXIV4SYVXLIFEXXIVMRXSXLI prepared tin and bake
QP¾S^ %PTVS7S]E3VMKMREP JSVQMRYXIWSVYRXMPEWOI[IVMRWIVXIHMRXSXLIGIRXVIGSQIW
SYXGPIER%PPS[XSGSSPMRXLIXMRJSVEJI[QMRYXIWXLIRXYVRSYX
NYMGIERHKVEXIH^IWXSJPIQSR
SRXSE[MVIVEGOVIQSZIXLITETIVERHPIEZIXSGSSPGSQTPIXIP]
KöS^ 4YVI(EMV]*VII7YR¾S[IVWTVIEH
4 To QEOIXLIJVSWXMRKFIEXXLIWTVIEHERHMGMRKWYKEVXSKIXLIV YRXMP
KöS^ MGMRKWYKEV WQSSXL6IWIVZIETMRGLSJPIQSR^IWXXLIRJSPHXLIVIQEMRHIV
ETMRGLSJWEPX into the frosting and spread over the top of the cake. Finish with a
WTVMROPMRKSJPIQSR^IWXSRXSTERHWIVZI

8-4 If ]SYPMOI]SYGERWYFWXMXYXIXLIPIQSR[MXLSVERKISVPMQIXS
ZEV]XLI¾EZSYVSJXLIGEOI
Thousands of recipes can be found at www.waitrose.com/recipes

50 %DNLQH E A V E N Spring
Orange and almond cake Cherry blondies
By Waitrose (www.waitrose.com/recipes) By French Glacé Cherries (www.glacecherries.com)
Serves 8 Makes 12-15
FOR THE CAKE FOR THE BLONDIES
8 essential Waitrose Easy Peeler oranges 100g (3½oz) French glacé cherries, roughly chopped
vegetable oil, for greasing 170g (6oz) unsalted butter, softened, plus extra
5 medium Waitrose British Blacktail Free-Range for greasing
Eggs, separated 150g (5¼oz) soft brown sugar
200g (7oz) caster sugar QP¾S^ QETPIW]VYT
250g (9oz) ground almonds 1 tsp vanilla paste
2 tsp Waitrose Signature Spice, ground 2 free-range eggs
2 tbsp clear honey or maple syrup, to serve KôS^ TPEMR¾SYVWMJXIH
a little icing sugar, for dusting
1 Preheat the oven to 190°C/Gas Mark 5.
1 Put four of the easy peelers in a saucepan and cover with cold 2 Grease and baseline a 20cm (8in) square cake tin with non-stick
water. Bring to the boil and simmer for 25 minutes, then drain and baking parchment.
cool slightly. Whizz to a purée in a food processor. 3 Melt the butter in a large saucepan over a very low heat. Remove
2 Preheat the oven to 180°C/Gas Mark 4. Brush the base and sides from the heat and stir in the sugar, maple syrup and vanilla paste.
of a 23cm (9in) springform cake tin with a little oil and line the 4 ;LMWOMRXLIIKKWSRIEXEXMQI%HHXLI¾SYVMRXSXLITERERH
bottom with baking parchment. In a large bowl, whisk the egg yolks beat. Do not overbeat the mix, since a lumpy batter makes gooey
ERHLEPJXLIGEWXIVWYKEVYRXMPTEPIERH¾YJJ]-REWITEVEXIFS[P blondies. Carefully fold in the glacé cherries.
whisk the egg whites until they form stiff peaks, then whisk in the
5 Pour into the cake tin and bake for 25-30 minutes, until just about
rest of the sugar.
½VQSV[LIREWOI[IVMWMRWIVXIHMXGSQIWSYXQSWXP]GPIER[MXLE
3 Fold the puréed easy peelers, ground almonds and spice into the few crumbs.
egg yolk mixture. Fold a quarter of the egg whites into the mixture
6 Leave to cool completely before removing from the tin and cutting
to loosen it, then carefully fold in the rest. Pour the mixture into the
into squares.
prepared tin and bake for 55-60 minutes, until a skewer inserted
comes out clean. Leave to cool in the tin.
4 Turn the cake out onto a serving plate. Peel the rest of the easy
peelers and cut them into slices. Arrange on top of the cake and
drizzle over the honey or syrup. Dust with icing sugar and serve.

Spring %DNLQH E A V E N 51
&DNHH E A V E N

Cherry cola cakes

By French Glacé Cherries (www.glacecherries.com) 1 Macerate the French Glacé Cherries in the lemon juice and cherry
Serves 6 ¾EZSYVMRKEXPIEWXLSYVWMREHZERGI
FOR THE CAKE 2 Beat the sugars and the butter using a whisk, then, in three parts,
JSPHMRXLIIKKEXVSSQXIQTIVEXYVI7MIZIXSKIXLIVXLI¾SYVERH
350g (12oz) caster sugar
baking powder before adding it to the mixture, then add the cream.
35g (1¼oz) inverted sugar syrup
3 8SEWWIQFPILEPJ½PPQMRMQSYPHWMRXLIWLETISJPSRKREVVS[
80g (3oz) butter oblongs. Set in the refrigerator, then arrange the French Glacé
300g (10½oz) whole free-range eggs, about 6 'LIVVMIWWPMKLXP]HVEMRIHMJRIIHIH SRXSTERHGSZIV[MXLXLI
KôS^ TPEMR¾SYV remaining batter.
1 tsp baking powder 4 4VILIEXXLISZIRXS„'+EW1EVOô'SZIVXLIQSYPHW[MXLE
WLIIXSJKVIEWITVSSJTETIVERHXLIRGSZIVXLEX[MXLEFEOMRKXVE]
150g (5¼oz) whipping cream
5 &EOIMQQIHMEXIP]JSVQMRYXIW0IEZIXSGSSPXLIRWIXMREFPEWX
6 red French glacé cherries per cake
GLMPPIVFIJSVIVIQSZMRKJVSQXLIQSYPHW
GSPE¾EZSYVMRK
6 *SVXLIW]VYTFVMRKXLIWYKEVERHGSPEXSXLIFSMPXLIRPIEZIXS
GLIVV]¾EZSYVMRK GSSP%HHXLI¾EZSYVMRKWERHJIIPJVIIXSEHNYWXXLIUYERXMXMIWXS
15g (½oz) citric acid or lemon juice the desired taste. Chill in the refrigerator.
FOR THE SOAKING SYRUP 7 8S½RMWLPMKLXP]WSEOXLIGEOIWMRXLIGLIVV]GSPE(VEMRSRE[MVI
330g (12oz) cherry cola carbonated drink VEGO(IGSVEXI[MXLEQEGIVEXIH*VIRGL+PEGq'LIVV]KEVRMWLIH
[MXLETMIGISJWMPZIVPIEJ
100g (3½oz) caster sugar
juice of ½ a lemon
GLIVV]¾EZSYVMRK
TO FINISH
macerated red French glacé cherries and silver leaf

52 %DN
H E A V E N Spring
 Cherry and chocolate gateau
By French Glacé Cherries (www.glacecherries.com) 1 Preheat the oven to 180°C/Gas Mark 4. Make the chocolate
Serves 8-10 ganache by heating the cream in a glass bowl set over a saucepan
of boiling water. When it is near boiling point, add the chocolate
FOR THE CAKE FOR THE FILLING
and remove from the heat. Set the bowl aside until it is spreadable.
KS^ WEPXIHFYXXIV QP¾S^ GLIVV]NYMGI
2 Grease and line the base of two 23cm (9in) cake tins. In another
KôS^ HEVOGSSOMRKGLSGSPEXI KöS^ GEWXIVWYKEV glass bowl set over a saucepan of boiling water, melt the butter
KôS^ TPEMR¾SYV KôS^ *VIRGLKPEGq and chocolate. Stir until completely melted. Alternatively, use a glass
KS^ GEWXIVWYKEV GLIVVMIWLEPZIH bowl in the microwave, stirring every 30 seconds until melted.
KS^ GSGSETS[HIV QP¾S^ HSYFPIGVIEQ 3 In a large bowl, mix together (if possible with an electric mixer) the
XFWTMGMRKWYKEV ¾SYVWYKEVGSGSEGLSTTIHGLIVVMIWERHFMGEVFSREXISJWSHEERH
XWTFMGEVFSREXISJWSHE
salt. In a separate bowl, whisk the eggs, buttermilk, melted chocolate,
ETMRGLSJWEPX FOR THE GANACHE
vanilla and the boiling water. With the motor running, pour in the
JVIIVERKIIKKW KôS^ HEVOGSSOMRK liquid and mix for 1-2 minutes until smooth.
GLSGSPEXIGLSTTIH
XWTZERMPPE 4 Scrape the mixture evenly into the two tins, smoothing the top.
QP¾S^ HSYFPIGVIEQ Bake for 25 minutes. Use a skewer to test if done, by inserting it in
KS^ FYXXIVQMPO
the middle of the cake. If it comes out clean, it is done. Remove and
QPô¾S^ FSMPMRK[EXIV
let cool in the tins.
KS^ *VIRGLKPEGqGLIVVMIW
5 -REWQEPPWEYGITERQEOIXLIGLIVV]½PPMRK'SQFMRIXLIGLIVV]
½RIP]GLSTTIH
juice, sugar and cherries. Let boil for 4 minutes or until syrupy. Pour
into a bowl and refrigerate until cold and sticky.
6 Whip the cream with the icing sugar until soft peaks form. Place
SRIGEOISREGEOIWXERH7TVIEHXLIGLIVV]½PPMRKSZIVERH
top with the cream. Place another cake on top and spread the
chocolate ganache over. Decorate with cherries.

Spring %DNLQH E A V E N 53
&DNHH E A V E N

'LIVV]NIPP]GEOIW
By French Glacé Cherries (www.glacecherries.com) 3 4SYVXLINIPP]QM\XYVISRXSEFEOMRKXVE]SVEHMWLGSZIVIH[MXL
Makes 12 GPMRK½PQ0IXMXGSSPHS[REXVSSQXIQTIVEXYVIERHXLIRTPEGIMR
XLIJVMHKIXSWIXJSVEFSYXLSYVW
FOR THE CAKE BASE
4 4VILIEXXLISZIRXS„'+EW1EVO
2 large free-range eggs
5 &VMRKEPMXXPI[EXIVXSXLIFSMPMRETERXLIRVIHYGIXLILIEXYRXMP
50g (1¾oz) caster sugar
WMQQIVMRK4PEGIELIEXTVSSJFS[PSZIVXLI[EXIVHSRSXEPPS[
KöS^
TPEMR¾SYV XLIFS[PFEWIXSXSYGLXLI[EXIV
%HHXLIIKKWERHWYKEVXSXLI
FOR THE JELLY LAYER FS[PERHFIEXGSRXMRYSYWP]JSVQMRYXIWSVYRXMPXLIQM\XYVIMW
QP¾S^
GLIVV]NYMGI TEPI¾YJJ]ERHPIEZIWEXVEMP[LIRHVMTTMRKSJJXLI[LMWO7MJXXLI
¾SYVSZIVXLIIKKQM\XYVIERHJSPHMRGEVIJYPP][MXLEWTEXYPE
150g (5¼oz) caster sugar
6 ,EPJ½PPIEGL[IPPSJELSPIQYJ½RXMR[MXLXLIGEOIFEXXIVERH
KôS^
*VIRGLKPEGqGLIVVMIW½RIP]GLSTTIH
FEOIXLIGEOIWJSVQMRYXIWSVYRXMPTEPIKSPHIRFVS[R¯XLI
3 x 2g gelatine leaves GEOIWLSYPHWTVMRKFEGOMJ]SYPMKLXP]TVIWWMX[MXL]SYV½RKIVW
FOR THE CHOCOLATE COATING 6IQSZIJVSQXLISZIRERHWIXXLIXMREWMHIYRXMPGSSPIHHS[R
KõS^
KSSHUYEPMX]HEVOGLSGSPEXI
7 ;LIRXLINIPP]LEWWIXERHXLIGEOIWLEZIGSSPIHGYXHMWGWSJNIPP]
[MXLEGSSOMIGYXXIVWPMKLXP]WQEPPIVXLERXLIGEOIFEWIW4PEGIENIPP]
HMWGSRXSTSJIEGLGEOIFEWI
8 &VMRKEPMXXPI[EXIVXSXLIFSMPMRETERXLIRVIHYGIXLILIEXYRXMP
XLI[EXIVMWWMQQIVMRK4PEGIELIEXTVSSJFS[PSZIVXLI[EXIV
1 4SYVXLIGLIVV]NYMGIXLIWYKEVERHXLI½RIP]GLSTTIHGLIVVMIWMRXS HSRSXEPPS[XLIFEWISJXLIFS[PXSXSYGLXLI[EXIV
%HHXLI
ETERERHFVMRKXSXLIFSMP8LIRWMQQIVJSVQMRYXIWYRXMPXLI GLSGSPEXIERHWXMVYRXMPQIPXIHWQSSXLERHKPSWW]0IXMXGSSPHS[R
QM\XYVIXYVRWW]VYT]8EOISJJXLILIEXERHPIXMXGSSPHS[R
2 ;LMPIXLIGLIVV]QM\XYVIMWGSSPMRKHS[RWSEOXLIKIPEXMRIPIEZIW
7IXEWMHIYRXMP
MRGSPH[EXIVJSVQMRYXIW%HHXLIKIPEXMRIXSXLI[EVQGLIVV]
QM\XYVIERHQM\YRXMP[IPPHMWWSPZIH
EFMXFIJSVIGSEXMRKIEGLGEOI[MXLEPE]IVSJGLSGSPEXI&IGEVIJYP
MJXLIGLSGSPEXIMWWXMPPLSXXLINIPP]PE]IVQMKLXQIPX
the melted chocolate has cooled down and set.

54 %DN
H E A V E N Spring
 Head online for even more recipes, tutorials,
news and exclusive giveaways…
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If you love Food Heaven magazine, but don’t want to wait a whole month until the
next issue comes out for your top-up of baking and cake decorating inspiration,
LIEHSZIVXSSYVRI[PSSO[IFWMXI,IVI]SY´PP½RHHIPMGMSYWVIGMTIWJSVGEOIW
cupcakes, cookies and sweet bakes, as well as fun cake decorating projects. Plus we’ve
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esˆ&E WMGte c h n
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Interviews[MXLFEOIVWin our reader galler y
Share your photos
 SPECIAL
FEATURE

How to save a
cake disaster!
A cake disaster can happen to any baker, so we got Baking Mad to share the
tricks of the trade to help prevent problems or save the day!
For more baking tips
and many recipes, visit
www.bakingmad.com
1 MY CAKE HAS BROKEN, HOW
CAN I FIX IT?
Patch the cake together on a plate or
cake board, paint with warm, sieved
apricot jam and cover with almond
paste to hold it all together, then coat
in royal icing or buttercream. Or chop it
YT ERH XYVR MRXS E XVM¾I SV GEOI FEPPW

2 HOW DO I TEST WHEN A

CAKE IS COOKED?
The cake should be a pale golden
GSPSYV MX WLSYPH JIIP NYWX ½VQ FYX WTVMRK
back when touched in the centre and
you will be able to see that the cake
has just shrunk a little from the side of
the cake tin. If in doubt, insert a skewer
or point of a sharp knife into the centre
of the cake. If it comes out clean it is
cooked, if any cake mixture clings to the
skewer, return the cake to the oven to
continue cooking.

,I\RXUFDNH
3 MY CAKE IS BURNING ON
TOP, HOW DO I STOP IT?
Cover the surface of your cake with
KDVEXUQWRQWRS
a double sheet of baking parchment \RXFDQFXWRII
or brown paper, reduce the oven
temperature by 10°C and continue to
WKHEXUQWELWV
cook for the stated time. FUXPEOHLWDQG
PDNHLWLQWR
FDNHSRSV
How to save it:
Cut out a neat circle of cake from
the centre to make a ring cake, pour
fondant icing over and decorate. Or
you can cut off the burnt bits of cake,
crumble it and make it into cake pops.
the cake was cooked for too long. If
you are baking a rich fruit cake for a
long period of time and you want to
prevent it drying out, wrap the outside
of the tin with a double strip of brown
paper or newspaper tied with string to
prevent over cooking.
How to save it:
Pierce the cake all over with a cocktail
skewer and pour over a little liqueur or
brandy. Alternatively, for a non-alcoholic
solution, boil lemon juice and sugar
together to make a syrup to pour over
a sponge cake.
5 MY CAKE IS RAW OR
UNDERCOOKED IN THE
MIDDLE AFTER BAKING, WHAT

4 MY CAKE IS TOO DRY, WHAT

DOES THAT MEAN?
If your cake is very dry, it probably
means that the oven was too hot or
HAS HAPPENED?
Either your oven temperature was set
too low or the cake was not cooked in
the oven for long enough.

56 %DNLQJH E A V E N Spring
 S AV E A C A K E

6 MY CAKE HAS RISEN TOO

MUCH AND IS CRACKED,
WHAT WENT WRONG?
It is most likely that the oven was too
hot. When a cake mixture is put in
the oven, the outside starts to cook
immediately and, if the temperature is
too hot, the cake will form a crust. As
the middle of the cake heats up, the
mixture will force its way up through
the crust, making the cake look like a
volcano. Turn the heat down by at least
10°C next time.
How to save it:
)UXL FDNHV DUH ¾EZSYV [MPP LEZI TIVQIEXIH XLI [LSPI
cake, so feed it to the birds instead!.
Using a sharp knife, cut off the top of FRRNHGDWDYHU\
the cake to level it, then turn it upside
down and ice.
ORZWHPSHUDWXUH 9 MY CAKE HAS SUNK IN
THE MIDDLE, WHAT HAS
Pointy cupcakes can be turned into IRUDORQJWLPH HAPPENED?
FYXXIV¾]GEOIW – slice off the top and Either the cake was not cooked for
cut into two wings. Spread the cake
VRLWLVHVVHQWLDO long enough or you opened the door
with buttercream and place the wings WKDWWKHRYHQLV before the cake mixture had ‘set’. Never
back on, then dust with icing sugar. open the door until three-quarters of
If your rich fruit cake is very domed, SUHKHDWHG the way through the cooking time.
slice off the top if necessary, then turn How to save it:
the cake upside down on a cake board. 10°C variation in oven temperature, so Cut out the centre and turn it into a
Roll almond paste into a long sausage if you are having problems with cake VMRKGEOISV½PPXLIHMTin the top with
and pack between the cake and the baking in your oven, buy an accurate whipped cream and berries and serve
FSEVHXSGVIEXIE¾EXWQSSXLWMHI oven thermostat. as a dessert.
How to save it:

7 MY FRUIT CAKE IS STILL NOT

COOKED, WHAT
HAS HAPPENED?
Fruit cakes are cooked at a very low
temperature for a long time, so it is
essential that the oven is preheated to
the correct temperature before the
cake goes in, so that it has a chance
to start cooking. If your oven is 10 or
20°C lower than that stated in the
recipe, your cake can take a long time
to heat up. We recommend that rich
fruit cakes are cooked in a hotter oven
JSVXLI½VWXQMRYXIWXSLSYVSJ
cooking and then the temperature is
reduced. Oven manufactures allow
Turn the oven temperature up by 50°C
JSVQMRYXIWXS1 hour, then lower
the temperature according to your
recipe instructions.
8 WHY IS MY CAKE BURNT?
The oven temperature was too high
– if you have a fan oven, remember to
reduce the conventional temperature
by 20°C or as stated in the users
instruction booklet – or the cake was
left in the oven too long.
How to save it:
If possible, slice off the burnt edges and
cover with icing. However, if the cake
is badly burnt it is likely that the burnt

Spring %DNLQJH E A V E N 57
 I N THE K I TCH EN
W I TH…
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EFSYX LS[ EPP XLEX FEOMRK PSZI GEQI EFSYX
Q,S[ HMH ]SY ½VWX FIGSQI
MRXIVIWXIH MR FEOMRK#
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58 %DNLQH E A V E N Spring
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Q=SY´VIUYMXIGVIEXMZI[MXL
XLIPSSOSJ]SYVFEOIWXSS The extract on pages
¯LS[HS]SYHIGMHI[LEXXSHS 59-61 is taken from
[MXLXLMW# Love, Aimee x: 50
beautiful sweet gifts
-GEVV]ERSXIFSSOEVSYRH[MXLQI
ERHHSSHPIHVE[MRKWSJ[LEX-[ERXQ]
for friends & family
by Aimee Twigger,
FEOIWXSPSSOPMOI-HVE[MHIEWSRLS[ published by Murdoch
XSWX]PIXLITLSXSWXSS-PSZIXSHVE[E Books, RRP £16.99.
JI[MHIEWXLIRTMGOQ]JEZSYVMXI-EPWS
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MRKVIHMIRXW-[ERXXSXV]7SQIXMQIW-NYWX
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JEZSYVMXI-NYWXLEZIXSVIQIQFIV[LEX-
EQTYXXMRKMRERHQEOIRSXISJMX
 LOV E , A I M E E

Edible rose cake pops

By Aimee Twigger FOR THE CAKE
CA BALLS
Makes 20 1 Preheat the oven to 180°C/Gas Mark 4.
FOR THE CAKE BALLS 2 Cream the butter and sugar together in a bowl until pale and
125g (4½oz) butter creamy. Beat in the eggs one at a time, then stir in the vanilla bean
TEWXI7MJXMRXLI¾SYVERHWEPXERHJSPHMRXSXLIQM\XYVI
110g (3¾oz) caster sugar
3 Spoon XLIFEXXIVMRXSEGEOITSTQSYPH½PPMRKXLIQSYPHXSXLI
2 free-range eggs
top. Put the lid on the mould, bake for 11-15 minutes and then
½ tsp vanilla bean paste allow to cool.
KöS^
WIPJVEMWMRK¾SYV 4 When GSQTPIXIP]GSSPMRWIVXJEY\¾S[IVWXIQWSVPSPPMTSTWXMGOW
¼ tsp salt
FOR THE PETALS
pink food colouring
250g (9oz) white sugarpaste or modelling chocolate
into the cake balls.
FOR THE PETALS
1 Knead a little food colouring into the sugarpaste or modelling
chocolate, adding a small amount at a time until you achieve the
desired colour. Take a small ball of sugarpaste and roll it out into a
petal shape. Wrap the petal around one of the cake balls, pinching
it together at the top. Add a second petal slightly overlapping the
½VWX8SWXMGOXLITIXEPWXSKIXLIVFVYWLXLIFEGOSJIEGLTIXEP[MXL
a little water.
2 Continue adding petals around the cake ball until it is completely
covered. Add a second layer of petals, curving the top edges
outwards slightly. Add a third layer of petals, but curve out the top
edges even more.
Spring %DNLQH E A V E N 59
 Oreo macarons
By Aimee Twigger
Makes 25
FOR THE MACARON SHELLS
100g (3½oz) ground almonds
210g (7½oz) icing sugar
3 tbsp Oreo crumbs, pull the Oreos apart and use the halves
[MXLSYXXLIGVIEQ½PPMRKSR]SY[MPPRIIHLEPZIW
FOR THE MACARON SHELLS
1 Preheat the oven to 140°C/Gas Mark 1 and line a baking tray with
baking paper or use a macaron mat.
2 Put the ground almonds into the food processor and pulse, then add
XLIMGMRKWYKEVERHTYPWIEKEMRXSJSVQE½RITS[HIV8VERWJIVXSE
bowl for later. Put the Oreo halves into the food processor and pulse
XSE½RIGVYQF7XMVMRXSXLIEPQSRHQM\XYVI
3 Whip the egg whites and salt until foamy, then add the caster sugar
KôS^
JVIIVERKIIKK[LMXIW EWTSSRJYPEXEXMQI;LMTYRXMPXLIQM\XYVIJSVQWWXMJJTIEOW%HH
½ tsp salt EWQEPPEQSYRXSJFPEGOJSSHGSPSYVMRKXSQEOIXLIQM\XYVIEKVI]
50g (1¾oz) caster sugar GSPSYV7MJXMREUYEVXIVSJXLIEPQSRHQM\XYVIERHJSPHMRXLIR
VITIEXYRXMPMXMWEPPGSQFMRIH¯XV]RSXXSSZIV[SVOXLIQM\XYVI
black food colouring
4 7TSSRMRXSETMTMRKFEKERHTMTIGMVGPIWSRXSXLIFEOMRKXVE]8ET
FOR THE BUTTERCREAM
the baking tray on the worktop a few times to pop any air bubbles,
10 Oreo cookies then leave the macarons for 20-60 minutes to form a skin. Bake the
185g (6½oz) butter macarons for 20 minutes and then allow to cool.
30g (1oz) icing sugar FOR THE BUTTERCREAM
1 4YX[LSPI3VISWMRXSXLIJSSHTVSGIWWSVERHTYPWIXSE½RI
GVYQF&IEXXLIFYXXIVMREFS[PYRXMPWSJXXLIRQM\MRXLIMGMRKWYKEV
and Oreo crumbs, but reserve some of the crumbs for sprinkling.
2 7TSSRXLIFYXXIVGVIEQMRXSETMTMRKFEK4MTIFYXXIVGVIEQSRXSLEPJ
the macaron shells, sprinkle with Oreo crumbs and sandwich another
macaron shell on top.

60 %DNLQH E A V E N Spring

:MSPIXERHPIQSRqGPEMVW
By Aimee Twigger
Makes 12
FOR THE CANDIED VIOLETS FOR THE PASTRY CREAM
LOV E , A I M E E
Remove from the heat and quickly add the dry ingredients, stirring
constantly. Use a wooden spoon to beat the mixture until it forms
a ball of paste that pulls away from the sides of the pan, then return
the pan to the heat for a minute or two.
ZMSPIXW QP ¾ S^
HSYFPI GVIEQ
3 Transfer the mixture to a stand mixer bowl and cool for 5 minutes.
KS^
GEWXIVWYKEV KVEXIH ^IWX SJ ô E PIQSR Beat the eggs in another bowl.Turn on the mixer and slowly add
JVIIVERKIIKK[LMXI ô XFWT PIQSR NYMGI the eggs, continuing until you achieve a smooth, glossy paste.
FOR THE CHOUX PASTRY õ XFWT MGMRK WYKEV 4 Spoon into a piping bag with a plain nozzle and pipe a 13cm (5in)
KôS^
TPEMR¾SYV FOR THE ICING line of the mixture for each éclair, either in the éclair tins or
greased baking tray, leaving gaps between them. Smooth the top of
ôXFWTGEWXIVWYKEV K ôS^
MGMRK WYKEV
each éclair [MXL E ½RKIV HMTTIH MR [EXIV
õXWTWEPX TYVTPI JSSH GSPSYVMRK
5 Turn the oven down to 180°C/Gas Mark 4 and bake for 25-35
KôS^
FYXXIV minutes until golden brown. Remove from the oven and use a knife
QP¾S^
[EXIV or skewer to prick a hole in each éclair. Lower the temperature
JVIIVERKIIKKW to 160°C/Gas Mark 2½ and return the éclairs to the oven for
another 5-10 minutes to dry out.
FOR THE PASTRY CREAM
FOR THE CANDIED VIOLETS
1 To QEOIXLIGVIEQ½PPMRK[LMTXLIGVIEQYRXMPMXJSVQWWSJXTIEOW
1 Wash XLI¾S[IVWERHHV]XLIQKIRXP]4PEGIXLIGEWXIVWYKEVMR
Add the lemon zest, juice and icing sugar and continue to whip
a small dish. Using a small paintbrush, paint some egg white onto
until stiff peaks form. Pipe the cream into the éclairs.
IEGL¾S[IVERHXLIRHMTXLI¾S[IVMRXSXLIGEWXIVWYKEV4PEGISR
a wire cooling rack and leave overnight to harden. FOR THE ICING

FOR THE CHOUX PASTRY
1 Preheat the oven to 190°C/Gas Mark 5 and grease two éclair tins
or baking trays.
2 'SQFMRIXLI¾SYVWYKEVERHWEPXMREFS[P,IEXXLIFYXXIV
and water in a saucepan, stirring until the butter has melted.
1 To decorate the éclairs, mix the icing sugar with 3-4 tsp water. Stir
in some food colouring, adding a small amount at a time until you
achieve a colour you like. Spread icing along the top of each éclair
or dip them into the icing. Place two candied violets onto the icing
at one end of each éclair.

Spring %DNLQH E A V E N 61
 M U M S W H O BAKE...

3DXOD:LONLQVRQ
;L] WLSYPH MX NYWX FI ¾S[IVW XLEX GER FI FSYKLX ERH
delivered by a nationwide network? Why not cakes too?
Enter Paula and her Mumsbakecakes idea...

QWhat’s your baking

background?
I’m just a typical mum who bakes the
occasional cake for family. I quickly
recognised there are fantastic cake
makers who I can call on for birthdays
and anniversaries. Although I’ve not had
any complaints when I actually do bake!
payments, leaving the baker just to do
what they’re good at... bake a lovely cake!
%VI ]SY XEVKIXMRK I\MWXMRK
Q FEOIVMIW SV IRXLYWMEWXMG
FEOIVW [MXLSYX E FYWMRIWW#
Both.Those with an existing bakery will
have jumped through many hoops to get themselves out’ if they plan holidays, etc.
set up, but even with a website it doesn’t We will conduct national advertising for

Q;LEX ½VWX KEZI ]SY XLI MHIE

JSV 1YQW&EOI'EOIW#
The idea was conceived in October,
when I wanted to send a home-made
cake to my niece in North Wales. I
Q
:H¶GORYHWRJLYHDFKDQFHWREDNHUV They SVcanSXLIV
FRQVLGHULQJDKRPHEDNLQJEXVLQHVV
couldn’t believe there was no one
available online to help me. I ended up
guarantee customers outside of family,
friends and personal recommendation.
the website to bring in orders, just like
-RXIV¾SVE;I [MPP LEZIERSZIVWMKLXSJ
We would love our website to empower the order process and help the bakers
mums and other bakers to start a through to delivering the cake.
business they’ve always dreamed of.
'ER XLI FEOIVWNYWXWIPPGEOIW
FEOIWXSS#
sell other bakes – cupcakes,
mini pops, cookies etc.The website has
a drop-down menu for the customer to
Q;LEX LIEPXL ERH WEJIX]
VIUYMVIQIRXWEVIRIIHIH#
choose what is available from that baker.

arranging for my sister to organise a cake

from a baker in the Llanrwst area and I
drove to Wales to collect it and deliver it
personally to Davina.
The baker needs to register with the
local authority under Food Standards
Agency legislation. We won’t allow
bakers on our site without that
registration. We’ve produced a vlog for
Q;LEX´W]SYVEHZMGIJSVLS[
XSTVMGIGEOIW#
Our research has shown home bakers
generally undercharge for cakes. The
market we’re aiming for is the birthday,

Q,S[ HSIW XLI FYWMRIWW [SVO#

% GYWXSQIV KSIW SRPMRI XS ½RH
a baker in the recipient’s area, sends
a message, places an order, pays for it
ERH E[EMXW GSR½VQEXMSR SJ HIPMZIV] -X´W
a simple system that works as easily as
SVHIVMRK ¾S[IVW JSV WSQISRI ER][LIVI
in the country.There should always be a
baker in their area.
potential bakers to watch, which should
KMZIXLIQGSR½HIRGIERHKYMHERGIXS
approach their council and register, and
we want to help them all we can.
Q,S[HSTISTPIKIXMRZSPZIH#
Firstly we’re looking to build our
EVQ]SJFEOIVW8LI½VWXXLMRKXSHSMW
register an interest on our website –
mumsbakecakes.co.uk and we will send
anniversary and even corporate market,
[LSGYVVIRXP]WIRH¾S[IVWERHKMJX
cards as a present. The price bakers
GLEVKIWLSYPHVI¾IGXXLIXMQIXEOIRXS
make, decorate and bake and deliver,
creating a community where a decent
price is paid for the cake delivered. The
prices will be decided by the bakers. I
think it’s perfectly reasonable to ask for
£15-20 for a basic sponge, coffee and

Q;LEX X]TI SJ FEOIV HS ]SY

WII XLMW QSWX ETTIEPMRK XS#
We are looking for a broad range of
bakers, some will be established cake
makers, either from a shop or home.
But we would love our site to give a
chance to bakers who have considered
expanding a home baking business, but
are concerned at the cost of their own
website and advertising. Now they can
sell wares without the hassle, with our
website taking care of business elements,
especially credit card and Paypal
out all the relevant information, helping
on their way to fully register and access
walnut, lemon drizzle etc. Obviously
speciality cakes will attract a lot more
the bakers portal to upload photos and than that, according to the ingredients
product details. and the time taken to make the cake.
Q;LEXGEREGYWXSQIVI\TIGX
JVSQXLIWMXI# Q;MPPHMJJIVIRXEPPIVKMIWFI
GEXIVIHJSVXSS#
Our bakers will have their own shop We welcome bakers who make the
page to display their bakes, prices, sizes, broad range of allergen and alternative
minimum numbers (if cupcakes or cakes and products. The site will cater
For more information
minipops), but most importantly they for speciality and allergen customers. In and to register
will be able to decide when they want JEGXSYV½VWXVIKMWXIVIHFEOIVMWEGSIPMEG as a baker, visit
to work, as the site allows them to ‘book baker from our local area. mumsbakecakes.co.uk

62 %DNLQH E A V E N Spring
H E AV E N

Spring %DNLQH E A V E N 63


 H E A V E N
Sticky toffee pudding
By Kerrygold (www.kerrygold.co.uk)
FOR THE PUDDING
225g (8oz) Kerrygold unsalted butter
KS^ WIPJVEMWMRK¾SYV
175g (6oz) Medjool dates, stoned, chopped
1 tsp bicarbonate of soda
175g (6oz) light brown sugar
½ vanilla pod, split, seeds scraped out
2 free-range eggs, beaten
1 tsp vanilla extract
FOR THE BUTTERSCOTCH SAUCE
100g (4oz) caster sugar
QP¾S^ GVIEQ
25g (1oz) Kerrygold unsalted butter, diced

1 *SVXLIWEYGIFVMRKXLIWYKEVERHQP¾S^

water to the boil in a heavy-based pan, stirring
until the sugar dissolves. Reduce the heat and
simmer for 15-20 minutes until golden caramel.
2 Add the cream and butter to the caramel. Stir
until combined. Simmer for 5 minutes to reduce.
Leave to cool for 10-15 minutes to thicken.
3 Serve warm or keep in the fridge for later.
4 For the pudding, preheat the oven to 180°C/
+EW1EVO1IPXKS^
FYXXIVERHFVYWL
Raspberry and peach cobbler
TYHHMRKFS[PW
By Kerrygold (www.kerrygold.co.uk) 1 Preheat the oven to 190°C/Gas Mark 5.
Serves 6 2 Toss the peaches and raspberries gently
[MXLXLIFVS[RWYKEVSVERKI^IWXERHNYMGI
FOR THE COBBLER
in a 25cm (10in) earthenware oven dish.
6 ripe peaches, halved, stoned
3 Cook in the oven for 10-15 minutes until
and cut into wedges
the peaches have softened slightly.
1 punnet of fresh raspberries
4 ;LMPIXLITIEGLIWEVIGSSOMRKQM\XLI
1 tbsp Demerara sugar
cobbler topping using a food processor. Tip
grated zest and juice of 1 orange MRXLI¾SYVWYKEVERHWEPXEHHXLIFYXXIVXS
FOR THE TOPPING XLITVSGIWWSVERHFPIRHYRXMPXLIQM\XYVI
XLIMRWMHISJIMKLXQP¾S^
(YWX[MXL¾SYVWLEOMRKSYXI\GIWW7IXEWMHI
5 Place the dates in a pan with 300ml (½pt) water
and bring to the boil. Simmer for 5 minutes until
the dates are soft. Add bicarbonate of soda,
causing it to foam up. Set aside to cool a little.
6 Cream the brown sugar, vanilla seeds and butter
[MXLELERHLIPHIPIGXVMGQM\IVJSVQMRYXIW
YRXMPPMKLXERH¾YJJ]4PEGIXLIHEXIQM\MRE
processor and blend for 2 minutes. Pour into
EFS[P%HHXFWTSJXLI¾SYVXSXLIFYXXIV
WYKEVQM\7PS[P]EHHXLIIKKWERHFIEX[IPP
XSGSQFMRI%HHXLIHEXIQM\VIQEMRMRK¾SYV
KS^
WIPJVEMWMRK¾SYV VIWIQFPIW½RIFVIEHGVYQFW
50g (2oz) caster sugar
a pinch of salt
100g (4oz) Kerrygold butter,
chilled and cut into cubes
a sprinkle of Demerara sugar
good quality vanilla ice cream,
to serve
64 %DNLQH E A V E N Spring
and vanilla until you have a smooth dropping
5 8MTXLMWQM\XYVIMRXSEFS[PERHEHHXFWT consistency. Pour the batter into the bowls and
[EXIVXSFMRHXLIQM\XYVIERHGVIEXIE½VQ place on a baking sheet. Bake for 35-40 minutes
dough. Place to one side. YRXMPVMWIRERH½VQXSXLIXSYGL
6 Remove the peaches from the oven. 7 To serve, leave the puddings to settle before
7 9WMRKEXEFPIWTSSRTYXWM\FMKHSPPSTWSJ turning out onto warmed plates. Spoon over the
warm sauce and add a scoop of ice cream.
HSYKLSRXSE¾SYVIHFEOMRKXVE]ERHFEOI
for 10 minutes.
8 Remove the scones from the tray and
place on top of the peaches, sprinkle with
Demerara sugar.
9 Return the dish to the oven and bake for
around 15-20 minutes until it is bubbling
and golden on top. Serve with ice-cream.
4VYRIWSYJ¾q
By Lizzie Kamenetzky
FOR THE SOUFFLÉ
200g (7oz) pitted prunes
QPö¾S^
%VQEKREG
1 tsp pure vanilla extract
XWTJIRRIPWIIHW[VETTIHMREWQEPP
TMIGISJQYWPMRERHXMIHMRXSEFEK
KöS^
TPEMR¾SYV
KöS^
FYXXIVTPYWI\XVEXSFVYWL
75g (2¾oz) caster sugar, extra to dust
QP¾S^
[LSPIQMPO
JVIIVERKIIKK]SPOW
JVIIVERKIIKK[LMXIW

1 Put the prunes in a small pan with the

Armagnac, vanilla and fennel. Heat gently
until steaming. Remove from heat and leave
overnight. Discard the fennel seeds, then
VIQSZIWM\TVYRIW4YVqIXLIVIQEMRMRK
prunes with the juices in a food processor
or blender until really smooth. Set aside.
2 4YXXLI¾SYVFYXXIVERHXFWTWYKEVMR
a bowl and rub together to resemble
breadcrumbs. Bring the milk just below a
FSMPXLIR[LMWOMRXLI¾SYVFYXXIVQM\XYVI
Cook, stirring constantly, over low heat until
you have a thick sauce. Remove from the
Gateau de savoie –
heat and beat in the egg yolks. Spoon into a
FS[PERHPIXGSSPGSQTPIXIP][MXLGPMRK½PQ
classic alpine cake
on the surface to stop a skin forming. By Lizzie Kamenetzky 1 Preheat the oven to 150°C/Gas Mark 2.
3 &VYWLWM\QP¾S^
VEQIOMRW[MXL
melted butter, then dust the insides with
caster sugar. Put on a baking sheet. Preheat
the oven to 200°C/Gas Mark 6.
4 3RGIGSSPIHJSPHXLITVYRITYVqIXLVSYKL
the custard mixture. Whisk the egg whites
Serves 10-12 2 Whisk the egg yolks, vanilla extract and
FOR THE GATEAU icing sugar in the bowl of a stand mixer or
with an electric hand whisk, until very thick,
6 large free-range eggs, separated
creamy and beautifully pale. As you whisk,
1 tsp pure vanilla extract very slowly dribble in the boiling water,
200g (7oz) icing sugar, extra to dust a tiny bit at a time. Once all the water is
to stiff peaks, then gradually whisk in the QP¾S^
FSMPMRK[EXIV added, keep whisking until you have a thick,
remaining caster sugar until you have a glossy mixture that holds its shape.
¼ tsp cream of tartar
glossy meringue mixture. Mix a spoonful 3 In a clean bowl, whisk the egg whites and
TPEMR¾SYV
of this into the prune custard to loosen it,
then carefully fold in the rest. Spoon into
the ramekins so they are just over three-
quarters full. Bake for 12-15 minutes until
VMWIRERH½VQ[MXLEWPMKLX[SFFPI
5 Cut a slit in the top, push in a soaked prune
and top with a scoop of the ice cream.
KS^
cream of tartar until they form stiff peaks.
100g (3½oz) mixed peel, chopped
4 7MJXXLI¾SYVSZIVXLIIKK]SPOQM\XYVI
½RIP]KVEXIH^IWXSJPIQSR folding in as you go. Fold in the peel and
icing sugar, to dust lemon zest. Mix a large dollop of the egg
white into the mixture to loosen it a little,
TO SERVE
then carefully fold in the rest, trying not to
a jar of cherries in kirsch
knock out too much air.
[LMTTIHGVIEQ
5 Scrape the mixture into a 25cm (10in)
bundt pan, which has been greased with
butter and dusted with icing sugar, and bake
in the oven for 50 minutes-1 hour until
golden and a skewer pushed into the centre
comes away clean. Turn out onto a wire
rack to allow to cool completely.
6 Dust with icing sugar and serve with the
kirsch-soaked cherries and lots of cream.
Spring%DNLQH E A V E N 65
'HVVHUWVH E A V E N

Zugar kirschtorte¯7[MWWWTSRKIERHQIVMRKYIGEOI
By Lizzie Kamenetzky 1 Preheat the oven to 160°C/Gas Mark 3. Line two baking sheets
Makes 8 with parchment and draw a 23cm (9in) circle on each.
FOR THE MERINGUE 2 1EOIXLIQIVMRKYIW½VWX¯]SYGERHSXLMWEHE]MREHZERGIMJ]SY
PMOI;LM^^XLIGSVR¾SYVERHEPQSRHWXSKIXLIVMREJSSHTVSGIWWSV
KöS^ GSVR¾SYV
&IEXXLIIKK[LMXIWYRXMPXLI]JSVQWXMJJTIEOW;LMWOMRXLIWYKEVE
KôS^ KVSYRHEPQSRHW PMXXPIEXEXMQIYRXMP]SYLEZIEWQSSXLKPSWW]QIVMRKYI*SPHMRXLI
JVIIVERKIIKK[LMXIW almond mixture.
KõS^ GEWXIVWYKEV 3 Divide the mixture between the two circles and spread evenly. Bake
FOR THE CAKE MRXLISZIRJSVQMRYXIWYRXMPPMKLXP]KSPHIR8YVRSJJXLISZIR
ERHEPPS[XLIQIVMRKYIWXSGSSP6IQSZIJVSQXLISZIRSRGIGSSP
JVIIVERKIIKKWWITEVEXIH
and set aside.
KS^ GEWXIVWYKEV
4 *SVXLIGEOITVILIEXXLISZIRXS„'+EW1EVOô+VIEWIERH
KöS^ TPEMR¾SYV PMRIEGQMR PSSWIFSXXSQIHGEOITER
KöS^ GSVR¾SYV 5 &IEXXLIIKK]SPOWERHGEWXIVWYKEVMRELIEXTVSSJFS[PWIXSZIV
ôXWTFEOMRKTS[HIV ETERSJFEVIP]WMQQIVMRK[EXIV[MXLERIPIGXVMGLERH[LMWOYRXMP
FOR THE BUTTERCREAM PMKLXERH¾YJJ]7MJXSZIVXLI¾SYVGSVR¾SYVERHFEOMRKTS[HIVERH
GEVIJYPP]JSPHMR
KõS^ YRWEPXIHFYXXIVWSJXIRIH
6 ;LMWOXLIIKK[LMXIWMREGPIERFS[PYRXMPXLI]JSVQWXMJJTIEOW
KôS^ MGMRKWYKEV
*SPHXLIQMRXSXLIIKK]SPOQM\XYVIYRXMPNYWXMRGSVTSVEXIH
XFWTFPEGOGYVVERXNEQ
7 7TSSRMRXSXLITVITEVIHGEOITERERHFEOIJSVQMRYXIWYRXMP
FOR THE KIRSCH SYRUP golden and a skewer inserted into the centre comes away clean.
KS^ GEWXIVWYKEV 8YVRSYXSRXSE[MVIVEGOXSGSSPGSQTPIXIP]
XFWT[EXIV 8 1IER[LMPIQEOIXLIFYXXIVGVIEQERHOMVWGLW]VYT*SVXLI
QP¾S^ OMVWGL FYXXIVGVIEQFIEXXLIFYXXIVERHMGMRKWYKEVXSKIXLIVYRXMPPMKLXERH
¾YJJ]XLIRFIEXMRXLINEQ7IXEWMHI
FOR THE DECORATION
9 *SVXLIOMVWGLW]VYTTYXXLIWYKEVERH[EXIVMREWQEPPTERERH
KôS^ XSEWXIH¾EOIHEPQSRHW
cook over a low heat until the sugar is melted. Add the kirsch and
MGMRKWYKEVXSHYWX leave to cool.
10 %WWIQFPIXLIGEOI'EVIJYPP]TIIPXLIQIVMRKYIWSJJXLIFEOMRK
TEVGLQIRX4YXSRISREGEOITPEXIERHWTVIEHSRIXLMVHSJXLI
FYXXIVGVIEQSZIVXLIXST4YXXLIGEOISRXSTXLIRWTSSRSZIVXLI
OMVWGLW]VYT7TVIEHEXLMVHQSVISJXLIFYXXIVGVIEQSZIVXLIGEOI
and top with the other meringue.
11 9WIXLIPEWXSJXLIFYXXIVGVIEQXSGSEXXLISYXWMHISJXLIGEOI
then press the almonds around the outside.
12 (YWX[MXLMGMRKWYKEVXLIRYWIXLIFEGOSJEORMJIXSQEOIEGVMWW
cross pattern.

The recipes on pages 65-67 are taken from

Winter Cabin Cooking by Lizzie Kamenetzky,
photography by Natasha Rothacker,
published by Ryland Peters & Small, RRP
£19.99. Winter Cabin Cooking is available
to Baking Heaven readers for just £13.99
(including P&P). Call Macmillan Direct on
01256 302 699 and quote code GLR EB6.

66 
 H E A V E N Spring
Spring%DNLQH E A V E N 67
'HVVHUWVH E A V E N

68 
 H E A V E N Spring
 Torta della nonna¯+VERHQE´WGEOI
By Laura Zavan FOR THE SHORTCRUST PASTRY
Serve 6-8 1 -REPEVKIFS[PQM\XFWTSJXLI¾SYV[MXLXLIWEPXWYKEVERHHMGIH
FOR THE SHORTCRUST PASTRY FYXXIVYRXMP]SYLEZIEGSEVWIGVYQFP]QM\XYVI-RGSVTSVEXIXLI
^IWXIKKERHVIQEMRMRK¾SYV(SR´XSZIV[SVOXLIHSYKL
KS^ TPEMR¾SYV
2 7LETIMRXSE¾EXXIRIHVSYRH[VETXLIHSYKLMRGPMRK½PQERH
a pinch of salt
VIJVMKIVEXIJSVLSYVW
KöS^ (IQIVEVEWYKEV
3 8EOIXLIHSYKLSYXSJXLIVIJVMKIVEXSVERHEJXIVQMRYXIWEX
KõS^ FYXXIV[IPPGLMPPIHTPYWI\XVEJSVKVIEWMRK VSSQXIQTIVEXYVIVSPPMXSYXSREPMKLXP]¾SYVIH[SVOWYVJEGI
½RIP]KVEXIH^IWXSJPIQSRTVIJIVEFP]YR[E\IH (SR´XLERHPIXLITEWXV]XSSQYGLWSMXWXE]WGSPH
JVIIVERKIIKK FOR A LINZER PASTRY VARIATION
FOR THE CRÈME PATISSIERE 1 ;MXLSYXGLERKMRKXLIQIXLSHYWIKôS^ FYXXIVKöS^ 
QP¾S^ QMPO WYKEVERHIKK]SPOWMRWXIEHSJXLIUYERXMXMIWPMWXIHSRXLIPIJX
TIIPIH^IWXSJPIQSRERHSVZERMPPEFIERWTPMX 2 %HHXWTKVSYRHGMRREQSRKôS^ KVSYRHLE^IPRYXWERHE
PIRKXL[E]WERHWIIHWWGVETIH TMRGLSJFEOMRKTS[HIVTVIJIVEFP]SVKERMG
JVIIVERKIIKK]SPOWEXVSSQXIQTIVEXYVI 3 8LMWTEWXV]MWTIVJIGXJSVEFIVV]NEQXEVX
KôS^ (IQIVEVEWYKEV FOR THE CRÈME PATISSIERE

KöS^ TPEMR¾SYVWMJXIH 1 ,IEXXLIQMPOMREWEYGITERSZIVEPS[LIEX[MXLXLIPIQSR^IWX

ERHSVZERMPPEFIERERHMXWWIIHWYRXMPXLIQMPOFIKMRWXSWMQQIV
TO DECORATE
8EOISJJXLILIEXERHPIXXLIQMPOMRJYWIGSZIVIHJSVQMRYXIW
KôS^ TMRIRYXWTVIJIVEFP]-XEPMER
2 6IQSZIXLI^IWXERHSVZERMPPEFIERERHVILIEXXLIQMPOSZIVEPS[
LIEX&IEXXLIIKK]SPOW[MXLXLIWYKEVMREQM\MRKFS[P;LMWOMR
XLI¾SYVXLIRXLI[EVQQMPOPMXXPIF]PMXXPI
3 4SYVXLIQM\XYVIMRXSEWEYGITERERHXLMGOIRSZIVEPS[LIEX
WXMVVMRKGSRWXERXP]%PPS[QMRYXIWJVSQ[LIRXLIQM\XYVIGSQIW
XSXLIFSMPXLIRTSYVXLIGVrQIMRXSEFEOMRKHMWLSVQM\MRKFS[P
4 'SZIVMQQIHMEXIP][MXLGPMRK½PQ[MXLXLI½PQMRGSRXEGX[MXLXLI
WYVJEGISJXLIGVrQIWSMXHSIWR´XJSVQEWOMR
5 0IXXLIGVrQIGSSPGSQTPIXIP]XLIRVIJVMKIVEXI;LMWOXLIGVrQI
XSPSSWIRMXFIJSVIYWMRK
FOR THE TORTA
1 +VIEWIEPSSWIFEWIHGQôMR VSYRHXEVXXMR6SPPSYXXLI
WLSVXGVYWXTEWXV]EFSYXQQXLMGOSREPMKLXP]¾SYVIH[SVO
WYVJEGI0MRIXLIXMR[MXLXLITEWXV]ERHXVMQXLII\GIWWYWMRK
EWLEVTORMJI4VMGOXLIFEWI[MXLEJSVOERHVIXYVRMXXSXLI
VIJVMKIVEXSVJSVEXPIEWXQMRYXIW
2 4VILIEXXLISZIRXS„'+EW1EVO
3 4SYVXLIGSPHGVrQITEXMWWMIVIMRXSXLIXEVXWLIPPERHWQSSXLXLI
The recipes on WYVJEGI[MXLXLIFEGOSJEWTSSR7GEXXIVSZIVXLITMRIRYXWERH
pages 68-72 are FEOIJSVEFSYXQMRYXIWSVYRXMPXLIXSTMWKSPHIR
taken from Dolce
by Laura Zavan,
photography TIP 7SEOXLITMRIRYXWMR[EXIVJSVQMRYXIWFIJSVIWGEXXIVMRKXLIQ
by Akiko Ida, SRXLIXEVXWSXLI]HSR´XFVS[RXSSUYMGOP]HYVMRKGSSOMRK
published by
Murdoch Books,
RRP £17.99.

Spring%DNLQH E A V E N 69
'HVVHUWVH E A V E N
Chocolate amaretti cake
By Laura Zavan
Serve 6-8
FOR THE SOFT AMARETTI
200g (7oz) ground almonds
100g (3½oz) caster sugar
2 free-range egg whites
2 tsp bitter almond extract (use according to strength) or
50g (1¾oz) ground apricot kernels
100g (3½oz) icing sugar
FOR THE MERINGUE
100g (3½oz) dark dessert chocolate
100g (3½oz) butter, plus 20g (¾oz), for greasing
70g (2½oz) crunchy amaretti (or soft amaretti, see above)
3 free-range eggs
150g (5½oz) Demerara sugar
FOR THE SOFT AMARETTI
1 Combine the ground almonds with 50g (1¾oz) of the caster sugar.
In a large bowl, whisk the egg whites with the remaining caster
WYKEVYRXMP½VQ7XMVMRXLIKVSYRHEPQSRHQM\XYVIERHXLIEPQSRH
I\XVEGXXSJSVQUYMXIEXLMGOERHWXMGO]HSYKL
2 Pour the icing sugar in a bowl and lightly coat your hands with it.
Gently roll walnut-sized balls of dough between your palms, then
VSPPXLIQMRXLIFS[PSJMGMRKWYKEVYRXMPGSQTPIXIP]GSEXIH7LEOI
SJJXLII\GIWWMGMRKWYKEV
3 Line a baking tray with baking paper.
4 4PEGIXLIFMWGYMXWSRXLIXVE]¾EXXIRMRKXLIQEPMXXPIERHPIXXLIQ
dry, uncovered, at room temperature for about 30 minutes. Preheat
the oven to 160°C/Gas Mark 2½.
5 Bake the biscuits for 25 minutes – the amaretti should be slightly
coloured and tender in the middle. Let them cool. The amaretti will
keep in an airtight container or a sealed bag for up to 3 weeks.
FOR THE CAKE
KöS^
TPEMR¾SYVSVVMGI¾SYV
1 Melt the chocolate with the butter in a double boiler (or a
1 tsp baking powder (preferably organic) heatproof bowl over a saucepan of hot water, making sure the hot
FOR THE ICING
[EXIVHSIWR´XXSYGLXLIFEWISJXLIFS[P
7XMVVIKYPEVP]

100g (3½oz) dark dessert chocolate

2 Preheat the oven to 180°C/Gas Mark 4.

QPô¾S^ XLMRTSYVMRK GVIEQ

3 Generously grease a 22-24cm (8½-9½in) round cake tin with the
remaining butter. Grind the crunchy amaretti in a food processor,
KôS^
XSEWXIH¾EOIHEPQSRHWSVGVYQFPIHEQEVIXXM
7IXEWMHIMRXLIVIJVMKIVEXSV
1M\XSKIXLIV[IPP4SYV
then coat the base and side of the tin with them (or crumble soft
EQEVIXXMHMVIGXP]MRXSXLIKVIEWIHXMR
4 &IEXXLIIKKWERHWYKEVYWMRKERIPIGXVMGFIEXIV3RGIXLIQM\XYVI
LEWEQSYWWIPMOIGSRWMWXIRG]KIRXP]JSPHMRXLI¾SYVERHFEOMRK
powder, then the melted and cooled chocolate.
5 Pour the batter into the cake tin and bake for 25 minutes, or until a
skewer inserted in the centre comes out clean. Let the cake cool in
the tin before turning it out onto a wire rack.
6 For the icing, melt the chocolate and cream in a double boiler (or a
LIEXTVSSJFS[PSZIVLSX[EXIVEWEFSZI
XLIMGMRKSRXSXLIGEOIWTVIEHMRKMX[MXLE¾I\MFPIWTEXYPE7GEXXIV
SZIVXLIXSEWXIH¾EOIHEPQSRHWSVGVYQFPIHEQEVIXXM

70 
 H E A V E N Spring
Spring%DNLQH E A V E N 71
'HVVHUWVH E A V E N
Fried ravioli
with ricotta
By Laura Zavan
Makes 20
FOR THE PASTRY
KS^ TPEMR¾SYV
KõS^ WYKEV
ETMRGLSJ½RIWEPX
KöS^ FYXXIVWSJXIRIH
QPô¾S^ [EXIV
JVIIVERKIIKK[LMXI[LMWOIH
FOR THE FILLING
KõS^ HEVOGLSGSPEXI
KS^ VMGSXXE
KôS^ WYKEV
PMXVI¾S^ TIERYXSMPJSV
HIITJV]MRK
XFWTMGMRKWYKEVJSVHYWXMRK

1 'SQFMRIXLI¾SYVWYKEVERHWEPXMREPEVKI
FS[PXLIRMRGSVTSVEXIXLIFYXXIVGYXMRXS
WQEPPTMIGIW%HH[EXIVEW]SYRIIHMXE
PMXXPIEXEXMQIERHORIEHYRXMP]SYLEZIE
WQSSXLERHIPEWXMGHSYKL;VETXLIHSYKL
MRGPMRK½PQERHPIXMXVIWXJSVLSYVEX
VSSQXIQTIVEXYVI
'SJJIITERREGSXXE 2 *SVXLI½PPMRK½RIP]GLSTXLIGLSGSPEXI
[MXLEORMJI4YWLXLIVMGSXXEXLVSYKLEWMIZI
By Laura Zavan
SJXLIGVIEQXLI
Makes 4-5
FOR THE PANNA COTTA
1 4PEGIQP¾S^
MRXSEFS[PERHQM\XSQEOIMXWQSSXLERH
GSJJIIFPIRHIHMRXSEZIV]WQEPPEQSYRXSJ
GVIEQ]1M\MRXLIWYKEVERHGLSGSPEXI
[EXIVXLIPIQSR^IWXERHXLIZERMPPEFIER
3 6SPPSYXXLIHSYKLSREPMKLXP]¾SYVIH
ERHWIIHWMREWEYGITERSZIVEPS[LIEX
QP¾S^
[LMTTMRKGVIEQ WYVJEGIXSEQQXLMGORIWW'YXSYXGMVGPIW
2 3RGIXLIGVIEQMW[EVQEHHXLIWYKEV-R
KõS^
MRWXERXGSJJIIKVERYPIW GQôMR
MRHMEQIXIV4PEGIE
EWQEPPFS[PGSQFMRIXLIEKEVEKEV[MXL
XEFPIWTSSRJYPSJ½PPMRKSRSRIWMHISJIEGL
½RIP]KVEXIH^IWXSJPIQSR XLIGSVR¾SYVERHFPIRHXLMWQM\XYVI[MXL
GMVGPIXLIRGPSWIXLIVEZMSPMWIEPMRKXLI
TVIJIVEFP]YR[E\IH
XLIVIQEMRMRKGVIEQ'SQFMRIXLMWQM\XYVI
ZERMPPEFIERWTPMXPIRKXL[E]WERH
WIIHWWGVETIHSYX
IHKIW[MXLXLIIKK[LMXI
[MXLXLI[EVQGVIEQ[LMWOMRKXSEZSMH
PYQTWJSVQMRK&VMRKXLIQM\XYVIXSXLIFSMP 4 -REPEVKILIEZ]FEWIHHIITWEYGITERLIEX
GSRXMRYMRKXSWXMV XLITIERYXSMPXS„'SVYRXMPEGYFISJ
KöS^
WYKEV FVIEHHVSTTIHMRXSXLISMPXYVRWKSPHIRMR
3 8EOIXLITERSJJXLILIEXERHPIXXLI
XWTEKEVEKEV WIGSRHW*V]VEZMSPMEXEXMQIJSV
QM\XYVIGSSPHS[RYRXMPNYWX[EVQWXMVVMRK
XFWTGSVR¾SYV QMRYXIWSVYRXMPKSPHIRFVS[R(VEMR
VIKYPEVP]4SYVXLIGVIEQMRXSWIVZMRK
SRTETIVXS[IPWHYWX[MXLXLIMGMRKWYKEV
KSSHUYEPMX]HEVOGLSGSPEXIWLEZMRKW KPEWWIWERHPIXMXGSSPXSVSSQXIQTIVEXYVI
ERHWIVZIMQQIHMEXIP]
XSHIGSVEXI 'SZIV[MXLGPMRK½PQERHVIJVMKIVEXIJSVEX
XYMPIWX]PIFMWGYMXWPEH]½RKIVSV PIEWXLSYVWJSVXLIGVIEQXSWIXFIJSVI
WEZSMEVHMFMWGYMXWXSWIVZI ]SYWIVZIMX
4 (IGSVEXI[MXLWLEZMRKWSJGLSGSPEXIERH
WIVZIGLMPPIH[MXLEJI[FMWGYMXW

72 
 H E A V E N Spring
 Apple and
pear strudel
By Waitrose (www.waitrose.com/recipes)
Serves 6
*368,)7869()0
KöS^ FYXXIVQIPXIH
KôS^ KSPHIRGEWXIVWYKEV
&VMXMWLETTPIWJSVI\EQTPI
&VEIFYVRTIIPIHERHHMGIH
&VMXMWLTIEVWJSVI\EQTPI+VIIR
;MPPMEQWTIIPIHERHHMGIH
XWTKVSYRHQM\IHWTMGI
ôXWTGMRREQSR
KöS^ TIGERWSV[EPRYXW
VSYKLP]GLSTTIH
KöS^ 0SZI0MJI(VMIH
'VERFIVVMIW
WLIIXWSJ½PSTEWXV]EFSYX
KS^
MGMRKWYKEVXSWIVZI

 Place 1-2 tsp of the melted butter in a

saucepan, add the sugar and cook for a few
minutes, stirring until starting to turn golden.
Add the fruit, spices, nuts and cranberries
and cook for 10 minutes until tender. Turn
off the heat and leave to cool completely.
2 Preheat the oven to 200ºC/Gas Mark 6.
Baileys crème brûlée
0MKLXP]FVYWLXLIWLIIXWSJ½PSTEWXV][MXL By Waitrose (www.waitrose.com/recipes)  Preheat the oven to 150ºC/Gas Mark 2.
melted butter and lay on top of each other Serves 6 Pour the cream and milk into a saucepan
to give a 48x26cm (19x10in) rectangle. and heat until almost boiling. Remove from
FOR THE BRÛLÉE
Spoon the fruit mixture along the short the heat and set aside for 10 minutes.
side. Fold in the edges, then roll to enclose QP¾S^ HSYFPIGVIEQ
2 In a heatproof bowl, whisk the egg yolks
XLI½PPMRK QP¾S^ WIQMWOMQQIHQMPO and sugar together with a balloon whisk
3 Carefully transfer the strudel to a large, QIHMYQ;EMXVSWI&VMXMWL&PEGOXEMP until combined. Stir in the cream mixture
non-stick baking sheet. Brush with a little *VII6ERKI)KK]SPOW and Baileys and pour into six small ramekins.
more butter and bake for 25-30 minutes KS^ GEWXIVWYKEV 3 Put the ramekins in a roasting tin and add
until golden and piping hot. Cut into 6 slices enough cold water to the tin to come
XFWT&EMPI]W-VMWL'VIEQ
and serve with a dusting of icing sugar. two-thirds of the way up the sides of the
XFWT(IQIVEVEWYKEV
ramekins. Carefully put the roasting tin in
Thousands of recipes can be found at www.waitrose.com/recipes

the oven and cook for 30-40 minutes, or

until just set. Remove from the tin and leave
to cool, then chill for 2 hours.
4 Preheat the grill to hot. Sprinkle the
Demerara sugar in an even layer over the
brûlées and grill until the sugar has melted,
about 2 minutes. Leave to cool until the
sugar has set, then serve straight away.

8-4 If you have a cook’s blowtorch, use it

instead of the grill to melt the sugar on top of
the brûlées – it’s easier to control the heat.

Spring%DNLQH E A V E N 73


 H E A V E N
Juicy blueberry and
hazelnut cobbler
By Waitrose (www.waitrose.com/recipes)
Serves 4
FOR THE COBBLER
400g (14oz) blueberries
XFWTIPHIV¾S[IVGSVHMEP
KôS^ ;EMXVSWI0MKLX&VS[R
7SJX7YKEV
KS^ WIPJVEMWMRK¾SYV
XWTFEOMRKTS[HIV
KöS^ GLMPPIHFYXXIVHMGIH
QIHMYQIWWIRXMEP;EMXVSWI*VII
6ERKI)KK
QPö¾S^ FYXXIVQMPO
KS^ LE^IPRYXWGLSTTIH
XFWT;EMXVSWI(IQIVEVE7YKEV

1 Preheat the oven to 190ºC/Gas Mark 5.

Place the blueberries in an ovenproof dish
and drizzle over the cordial. Sprinkle over
50g (1¾oz) light brown sugar.
2 -REPEVKIFS[PWMJXXLI¾SYVERHFEOMRK
powder together, then rub in the butter
until it resembles breadcrumbs. Stir in the
remaining light brown sugar.
(EVO GLSGSPEXI ½K XEVX 3 Beat together the egg and buttermilk, then
WXMVMRXSXLI¾SYVQM\XYVIXSQEOIEFEXXIV
By Waitrose (www.waitrose.com/recipes) 1 Place the chocolate in a heatproof bowl Drop spoonfuls of the batter on top of the
Serves 8 and set over a pan of barely simmering blueberries, then scatter over the chopped
water, stirring until melted. Set aside to cool hazelnuts and Demerara sugar. Bake for
FOR THE TART
to room temperature. 35-40 minutes until golden brown.
\KôS^
FEVWSJ0MRHX
2 -REWITEVEXIFS[PQM\XLIQEWGEVTSRI
)\GIPPIRGI'SGSE(EVO'LSGSPEXI
with the caster sugar, then add the
FVSOIRMRXSWUYEVIW
chocolate, stirring all the time until smooth
KS^
XYFSJIWWIRXMEP;EMXVSWI and completely combined. Lastly, stir
-XEPMER1EWGEVTSRI
XFWTGEWXIVWYKEV
½RIP]KVEXIH^IWXSJSVERKI
;EMXVSWI7[IIX4EWXV]'EWI
½KW
XFWTGPIEVLSRI]
XLVSYKLXLISVERKI^IWX4SYVXLIQM\XYVI
into the pastry case and smooth the top.
Chill for 15 minutes or until ready to serve.
3 .YWXFIJSVIWIVZMRKGYXXLI½KWMRXSUYEVXIVW
ERHEVVERKISRXST½RMWLMRK[MXLEHVM^^PI
of honey.

74 %DNLQH E A V E N Spring
Swedish cheesecake
By Anna Nilsson
(www.pionerochbrod.se/en)
Makes 6
FOR THE CHEESECAKE
2 medium free-range eggs
2 tbsp granulated sugar
KS^ TPEMR¾SYV
250g (9oz) cottage cheese
QP¾S^ [LMTTMRKGVIEQ
30g (1oz) almonds, chopped
1-2 drops of bitter almond extract (or
½ tbsp amaretto)
JVIWLWXVE[FIVVMIW
[LMTTIHGVIEQ

1 4VILIEXXLISZIRXS„'+EW1EVO
4. Grease with butter six portion-sized
ovensafe dishes.
2 Put the eggs and granulated sugar into a
FS[PERH[LMWOYRXMPPMKLXERH¾YJJ]
3 +IRXP]WXMVMRXLI¾SYVGSXXEKIGLIIWI
whipping cream, almonds and bitter almond
extract (or amaretto).
4 Scoop the batter into the ovensafe dishes
and bake in the centre of the oven for
approximately 30 minutes. The cheesecake
is ready once it is slightly brown on the top Lemon and sultana curd tarts
and looks set in the middle.
By British Lion eggs (www.eggrecipes.co.uk) 1 Preheat the oven to 200°C/Gas Mark 6.
5 Serve the cheesecake lukewarm with fresh Roll out the pastry and use it to line eight
Serves 6
strawberries and whipped cream. MRHMZMHYEP¾YXIH¾ERXMRWXLEXQIEWYVIGQ
FOR THE TARTS
(3¼in) across the base. Prick the bases with
1 x 500g (1lb 2oz) pack of ready to roll a fork and place on a metal baking sheet.
shortcrust pastry
2 Beat the eggs, cheese and sugar together,
4 large British Lion eggs stir in the lemon zest, juice and sultanas.
450g (1lb) tub of curd cheese Divide the mixture between the pastry
100g (4oz) caster sugar cases, then bake for 25-30 minutes or until
just set and pale golden on top. Leave to
½RIP]KVEXIH^IWXERHNYMGISJ
cool in the tins. Carefully remove from the
2 lemons
tins, then serve dusted with icing sugar.
75g (3oz) sultanas
icing sugar, to dust

Spring%DNLQH E A V E N 75
 BA K I N G MAS TERC LAS S
3HUIHF
 
Master the mysteries of choux pastry with our Leiths
masterclass and in just minutes you will be producing perfect
TVS½XIVSPIW I\UYMWMXI qGPEMVW ERH JEFYPSYW JIYMPPIXXqW

76 H E A V E N Spring
 PA S TRY
'LSY\TEWXV] and fold up the bottom edge a couple of
XMQIW XS GVIEXI E TSGOIX JSV XLI ¾SYV XS WMX
By Leiths in. (This will make it easier to add it all at
once to the water and butter.)
FOR THE PASTRY
3 Once the butter has melted, increase the
M A S TE RC L A S S
(there’s no need to wash it), add about
1 tbsp of the beaten egg and beat it into
the panade with a wooden spoon (off the
heat). Once the egg is fully incorporated,
add a little more egg and beat again, adding
QP ¾ S^
[EXIV about three quarters of the remaining egg
heat to medium-high and have the pocket
K S^
FYXXIV SJ ¾SYV ERH E [SSHIR WTSSR GPSWI F] in additions and beating well to incorporate
K öS^
TPEMR ¾SYV As the water begins to simmer, watch it
E TMRGL SJ WEPX
 JVIIVERKI IKKW EX
VSSQ XIQTIVEXYVI
1 Measure the water into a small saucepan.
Cut the butter into 1cm (½in) cubes and
add to the water. Place over a low heat and
allow the butter to melt, without letting the
water simmer or boil (which would result
in less liquid, through evaporation, and a stiff
mixture that won’t rise as well).
2 Meanwhile, WMJX XLI ¾SYV ERH WEPX X[S SV
three times to aerate it and remove any
PYQTW (S XLI ½REP WMJXMRK SRXS E WLIIX of
greaseproof paper. Fold the paper in half
1Cut the butter into cubes and add to the
water over a low heat until the butter melts.
4 Spread the panade onto a plate to cool to
ensure the incorporation of more egg.
each addition fully before the next. Initially,
carefully and, as it boils and rises up the
sides of the pan with the melted butter
GSPPIGXMRK MR XLI QMHHPI WLSSX XLI ¾SYV MR
all at once and turn off the heat.
4 Beat XLI ¾SYV MR ZMKSVSYWP] JSV NYWX
20-30 seconds, getting the spoon right into
XLI GSVRIVW SJ XLI WEYGITER YRXMP XLI ¾SYV
is fully incorporated, there are no lumps and
the mixture is thick and a uniform colour.
Spread this panade onto a plate and let
it cool until tepid (about 38°C). Cooling
the panade will allow the incorporation of
more egg, to ensure a greater rise.
5 Meanwhile, break the eggs into a bowl and
whisk lightly with a fork. Once the panade is
cool to the touch, return it to the saucepan
24VITEVI XLI WMJXIH ¾SYV ERH WEPX MR E JSPHIH
pocket of greaseproof paper.
5 Add the egg to the panade a tablespoon at
a time, beating until fully incorporated.
the panade will thicken, but as more egg is
beaten in it will start to loosen and become
smooth and shiny.
6 Once about three-quarters of the egg has
been added, check the consistency – you
need a silky smooth pastry with a reluctant
dropping consistency, which means that
[LIR ]SY ½PP XLI [SSHIR WTSSR [MXL
pastry and lift it up over the saucepan the
pastry should fall back from the spoon
into the saucepan to the slow count of six.
Continue adding the egg a little at a time
until the correct consistency is achieved.
The pastry can now be used straight away,
or covered and either stored in the fridge
overnight or frozen.
3%HH XLI ¾SYV ERH WEPX XS XLI QIPXIH FYXXIV
all in one go.
6 8LI½REPTEWXV]QM\RIIHWEHVSTTMRK
GSRWMWXIRG]SJEWPS[GSYRXSJWM\
Spring %DNLQH E A V E N 77
PA S TRY M A S TE RC L A S S

Passion fruit éclairs

By Leiths 1 Preheat the oven to 200°C/Gas Mark 6. 6 Mix XLI IKK ]SPOW ERH WYKEV XSKIXLIV MR E
Makes 20 small or 12-15 large éclairs Very lightly oil a non-stick baking sheet. FS[P %HH E WTPEWL SJ XLI LSX QMPO XLIR
2 Scoop the choux pastry into a piping bag XLI ¾SYVW 1M\ [IPP IRWYVMRK XLIVI EVI RS
FOR THE PASTRY
½XXIH [MXL E TPEMR QQ ¼MR
RS^^PI ERH PYQTW +VEHYEPP] WXMV MR XLI VIQEMRMRK QMPO
WYR¾S[IV SMP XS KVIEWI 6IXYVR XLI QM\XYVI to E GPIER TER ERH
pipe the choux onto the baking sheet into
1 UYERXMX] SJ GLSY\ TEWXV] WII ¾EX PIRKXLW [MXL RS KETW
 GQ MR
PSRK TPEGI SZIV E PS[ XS QIHMYQ LIEX &VMRK
TEKI 
WTEGMRK XLIQ EFSYX GQ MR
ETEVX 9WI to the FSMP WXMVVMRK -X [MPP KS PYQT] FYX WXMV
FOR THE CRÈME E PMKLXP] HEQTIRIH GPIER ½RKIV XS WQSSXL ZMKSVSYWP] ERH MX [MPP FIGSQI WQSSXL8YVR
PÂTISSIÈRE FILLING out any spikes or peaks. XLI LIEX HS[R ERH WMQQIV JSV  QMRYXIW
QP ¾ S^
[LSPI QMPO 3 Bake MR XLI XST XLMVH SJ XLI SZIR JSV   6IQSZI JVSQ XLI LIEX ERH EHH XLI ZERMPPE
QMRYXIW YRXMP [IPP VMWIR ERH TYJJIH ERH I\XVEGX MJ YWMRK8VERWJIV XS E FS[P ERH PE] E
1 ZERMPPE TSH SV E JI[ HVSTW HMWG SJ KVIEWITVSSJ TETIV SR XLI WYVJEGI to
SJ ZERMPPE I\XVEGX E HIIT KSPHIR FVS[R EPP SZIV GLIGOMRK
EJXIV  QMRYXIW RS IEVPMIV SV XLI] QE] TVIZIRX E WOMR JSVQMRK 7IX EWMHI XS GSSP
 JVIIVERKI IKK ]SPOW GSPPETWI
8LI] WLSYPH FI ZIV] ½VQ XS XLI 8 Once GSSP XVERWJIV XLI GVrQI TlXMWWMrVI XS
100g (3½S^
GEWXIV WYKEV XSYGL SR XLI FEWI -J XLI] EVI TEPI KSPHIR E JSSH TVSGIWWSV ERH FPIRH YRXMP WSJX ERH
30g S^
TPEMR ¾SYV ERH WSJX FEOI XLIQ JSV PSRKIV WQSSXL -X MW RS[ VIEH] JSV YWI
30g S^
GSVR¾SYV  6IQSZI JVSQ XLI SZIR ERH VIHYGI XLI 9 For XLI ½PPMRK XVERWJIV XLI GVrQI TlXMWWMrVI
FOR THE TOPPING
SZIR XIQTIVEXYVI XS „'+EW 1EVO  XS E TMTMRK FEK ½XXIH [MXL E WQEPP RS^^PI
;LMPI XLI TEWXV] MW WXMPP LSX YWI E WOI[IV 8EOI SRI qGPEMV MR ]SYV TEPQ ERH TMTI XLI
6 VMTI TEWWMSR JVYMX SV  XFWT XS QEOI E LSPI MR FSXL IRHW SJ XLI qGPEMV GVrQI TlXMWWMrVI MRXS SRI SJ XLI LSPIW
TEWWMSR JVYMX TYVqI EFSYX QQ ¼MR
MR HMEQIXIV SV XLI WM^I LSPHMRK XLI TMTMRK FEK ZIVXMGEPP] 6ITIEX XS
K S^
icing sugar SJ ]SYV WQEPP TMTMRK RS^^PI JSV XLI WXIEQ ½PP XLI VIWX SJ XLI qGPEMVW
XS IWGETI 4PEGI XLI qGPEMVW FEGO SR XLI 10 For XLI XSTTMRK GYX XLI TEWWMSR JVYMX MJ
FEOMRK WLIIX ERH VIXYVR XS XLI SZIR JSV YWMRK MR LEPJ ERH WGSST SYX XLI MRWMHIW
 7MIZI XLI NYMGI
VARIATIONS
HSYFPIGVIEQ[LMTTIH[MXLXFWTMGMRK
ˆ6EWTFIVV]SVFPEGOGYVVERX – Fill
the éclairs with crème pâtissière (replacing
 QMRYXIW XS HV] XLI MRWMHIW ¯ XLI]
WLSYPH FI VIEPP] GVMWT8VERWJIV XS E [MVI VEGO
XS GSSP GSQTPIXIP] FIJSVI ½PPMRK
5 *SV XLI GVrQI TlXMWWMrVI TYX XLI QMPO MR E
WEYGITER 7TPMX XLI ZERMPPE TSH MJ YWMRK HS[R
SRI WMHI XLIR WGVETI SYX XLI WIIHW %HH
XLI TSH ERH WIIHW XS XLI QMPO ERH TPEGI
XLI TER SZIV E QIHMYQ LIEX ,IEX gently
YRXMP WXIEQMRK .YWX FIJSVI MX FYFFPIW XEOI
SJJ XLI LIEX ERH VIQSZI XLI ZERMPPE TSH ERH
ER] WOMR XLEX LEW JSVQIH
ˆ0IQSRWTSRKITYHHMRK – Fill the
éclairs with crème pâtissière (replacing 1-2
XFWTSJXLIQMPO[MXLTMWXEGLMSTEWXIMJ]SY
[MWL
4YPWI NYWX FVMI¾] MR E JSSH TVSGIWWSV SV XLI
WIIHW [MPP WXEVX XS FVIEO YT
MRXS E WQEPP FS[P 7MJX XLI MGMRK WYKEV MRXS E
FS[P ERH FIEX [MXL IRSYKL SJ XLI TEWWMSR
JVYMX NYMGI SV TYVqI XS QEOI E WQSSXL MGMRK
11 Dip IEGL qGPEMV XST MRXS XLI MGMRK XS GSEX
ERH TPEGI SR E TPEXI %PXIVREXMZIP] ]SY GER
WTSSR XLI XSTTMRK SRXS XLI qGPEMVW XS GSEX
XLIQ IZIRP]
S^
WYKEV*SVXLIXSTTMRKWMJXXLIMGMRKWYKEV
MRXSEFS[PERHFIEXMRLSXIWTVIWWS
*SVXLIXSTTMRKWMJXKS^
MGMRK XFWT
XSQEOIXLMGOKPEGqMGMRK
QP¾S^
SJXLIQMPO[MXLVEWTFIVV]SV
WYKEVMRXSEFS[PERHQM\MRIRSYKLFSMPMRK ˆ'LSGSPEXI – Fill the éclairs with crème
FPEGOGYVVERXTYVqI
*SVXLIXSTTMRKWMJX
[EXIVXSQEOIXLMGOKPEGqMGMRK9WIXSXST TlXMWWMrVISVPMKLXP]W[IIXIRIH[LMTTIH
KS^
MGMRKWYKEVMRXSEFS[PERHQM\
XLIqGPEMVWXLIRWTVMROPI[MXLKS^
 GVIEQEWJSVGSJJIIqGPEMVW
9WIKSSH
MRIRSYKLVEWTFIVV]SVFPEGOGYVVERXTYVqI
PMKLXP]XSEWXIHGLSTTIHTMWXEGLMSRYXW UYEPMX]HEVOGLSGSPEXIQIPXIH[MXLEPMXXPI
XFWT
XSJSVQXLMGOKPEGqMGMRK(MTMR
XLIqGPEMVWSVWTSSRXLIMGMRKSZIVXLIXST ˆ'SJJII – Fill XLIqGPEMVW[MXLQP¾ FYXXIVERH[EXIVXSGSEXXLIqGPEMVW

78 %DNLQH E A V E N Spring
Spring %DNLQH E A V E N 79
80 %DNLQH E A V E N Spring
 PA S TRY M A S TE RC L A S S

Lemon choux feuillettés

By Leiths 1 Preheat the oven to 200°C/Gas Mark 6.
Makes 12 Lightly oil two large baking sheets.
FOR THE PASTRY 2 Place 1 heaped tablespoonful of choux
pastry on the baking sheet and use a
WYR¾S[IVSMPXSKVIEWI
palette knife to spread it out to a 10cm
UYERXMX]SJGLSY\TEWXV] (4in) circle, about 3mm thick. With a wet
WIITEKI ½RKIVXMH]XLIWLETIERHWGVETISJJER]
FOR THE FILLING excess mixture.
QP¾S^ HSYFPIGVIEQ 3 Repeat with the remaining choux, leaving a
XFWTMGMRKWYKEVTPYWI\XVEXSHYWX 2cm (¾in) gap between circles, until both
FEOMRKWLIIXWEVI½PPIH=SYQE]RIIHXS
QP¾S^ LSQIQEHISVKSSH
cook the choux circles in two batches,
UYEPMX]FSYKLXPIQSRGYVH
depending on the size of the baking sheets.
4 Bake for 10 minutes, then lower the oven
setting to 180°C/Gas Mark 4 and cook
for a further 10-15 minutes, or until the
circles have risen, are golden brown and
completely crisp. Remove to a wire rack
and leave to cool completely.
5 Put the cream in a bowl, sift in the 1 tbsp
icing sugar and lightly whip until it just holds
its shape.
6 Sandwich two cooled choux circles
together with 1 tbsp of the sweetened
cream and 1 tbsp lemon curd, either in
two separate spoonfuls or lightly stirred
together to give a marbled effect. Repeat
with the remaining choux, sprinkle with
icing sugar and serve.

The recipes and step-

by-steps on pages
76-81 are taken from
How To Cook Pastry by
Leiths School of Food
and Wine, published
by Quadrille, £15.
Photography by
Peter Cassidy.

Spring %DNLQH E A V E N 81
 SPECIAL
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Judge Solar Photovoltaic Scale

£24 F].YHKI'SSO[EVI
%GGYVEG]MWZIV]MQTSVXERX[LIRFEOMRKWSMX´WHI½RMXIP]EKSSHMHIEXS
MRZIWXMRWSQIKSSHWGEPIW8LIWI.YHKI7SPEV4LSXSZSPXEMG7GEPIWGSQFMRI
XLITVIGMWMSRSJEHMKMXEPWGEPI[MXLRSVYRRMRKGSWXWEWXLIWSPEVTS[IV
TVIZIRXWXLIRIIHJSVFEXXIVMIW-XLEWE[IMKLXGETEGMX]SJOKPF 
QIXVMGMQTIVMEPGSRZIVWMSRERH]SYGERW[MXGLFIX[IIR[IMKLMRKWSPMHWERH
PMUYMHWEXXLIXSYGLSJEFYXXSR-XTEGOWE[E]RIEXP][MXLMXWWPMQPMRIJSVQ
WSMX´WEKSSHWTEGIWEZIVMRXLIOMXGLIREW[IPPPIEZMRKTPIRX]SJVSSQJSV
your prettier accessories!

Nordic Ware Geo Bundtlette Pan

£TBA from [[[RSVHMG[EVIGSQ
0IEHMRKFEOI[EVIQERYJEGXYVIVW2SVHMG;EVIMWGIPIFVEXMRKMXWXL
ERRMZIVWEV] XLMW ]IEV ERH EW TEVX SJ XLI GIPIFVEXMSRW MX´W PEYRGLMRK E WIX SJ
XLVII  PMQMXIH IHMXMSR KSPHIR FYRHX XMRW ¯ MRGPYHMRK XLMW KSVKISYW +IS
&YRHXPIXXI 4ER 4IVJIGX JSV GVIEXMRK QMRM FYRHX GEOIW XLEX GER FI XYVRIH
MRXS TIXMX JSYVW GEOIW SR WXMGOW ERH QYGL QSVI XLIWI W[IIX XVIEXW [MPP FI
EZEMPEFPI JVSQ  %TVMP8LI GYXI RI[ XEOI SR XLI XVEHMXMSREP FEOI [MPP KS
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Lakeland Doughnut Making Kit

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their greasier fried counterparts behind, so get ahead
SJXLIKEQI[MXLXLMWLERH]PMXXPIXSSP8LIOMXGSQIW
[MXLWMPMGSRIQSYPHWXSQEOIJSYVVMRKERHJSYV½PPIH
HSYKLRYXW[LMGLEVITIVJIGXJSVYWMRK[MXLEXVEHMXMSREP
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XLIRGYXYWMRKXLIWXEMRPIWWWXIIPGYXXIVXSWLETIXLI
HSYKLRYXWFIJSVIFEOMRKXLIQMRXLISZIR

82
  H E A V E N Spring
 G A DG E T S

KitchenAid Artisan Magnetic

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£549 available from John Lewis, House of Fraser,
Lakeland and independent cook shops
Every kitchen needs a good blender and this one
GIVXEMRP]QIERWFYWMRIWW(I½RMXIP]RSXXLIGLIETIWX
STXMSRSRXLIQEVOIXFYXMJ]SY´ZIEPVIEH]KSXE
/MXGLIR%MHWXERHQM\IVMX[MPPQEXGLMXTIVJIGXP]8LMW
WYTIVFPIRHIVJIEXYVIWEWTIGMEPP]HIWMKRIVHMEQSRH
WLETIHTMXGLIVTPYWEQEKRIXMWIHQSXSV¯WXVSRK
QEKRIXWMRXLIFEWISJXLIETTPMERGIHVMZIXLIFPIRHIV
FPEHIWGSQFMRMRKWTIIHERHTS[IVQIERMRKXLEXXSYKL
MRKVIHMIRXWEVI½RIP]KVSYRHERHJVYMXWERHZIKIXEFPIW
EVI[LMTTIHMRXSEWQSSXLGSRWMWXIRG]2SXNYWXJSV]SYV
FEOMRKXLMWMWSRIKEHKIXXLEX[MPPFIGSQIERIWWIRXMEP
JSV EPP ]SYV GSSOMRK

Smeg Stand Mixer

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7QIK MW XVEHMXMSREPP] ORS[R JSV MXW KSVKISYW VERKI SJ VIXVSXVS KIW FYX MXX´W FVERGLMRK SYX XS GVIEXI
IUYEPP] HIWMVEFPI OMXGLIR EGGIWWSVMIW PMOI XLMW W QM\IV -RGVIHMFP] HIWMMVEFPI JSV XLI [E] MXPSSOW
EPSRI MX EPWS JIEXYVIW E  PMXVI WXEMRP
RP W WXIIP FS[P PIWW FVIEOEFPI XLER XLIX KPEWW FS[PW XLEX
WSQI WXERH QM\IVW LEZI JSV X WPMKLXP] GPYQWMIV FEOIVW EQSRK YW
 LEW QIIXEP KIEVW  ZEVMEFPI
WTIIH GSRXVSPW ERHH E RIXEV]QSXMSR[LMWO;EXGLSYX/MXGLIR%MHERH R[SSH
rival in town!
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The Magic Baking Tin
£34.99 from www.themagicbakingtin.co.uk
&EOMRKGVIEXMZIGEOIWNYWXKSXE[LSPIPSXIEWMIV4EVXMGYPEVP]YWIJYPMJ
]SY´ZIKSXGLMPHVIRHIQERHMRKMRXIVIWXMRKWLETIHFMVXLHE]GEOIWXLMWRI[
FEOMRKXMROMXGSQIW[MXLTMIGIW[LMGLGERFIPMROIHXSKIXLIV[MXL
GSRRIGXMRKTMRWJSV]SYXSQEOISZIVHMJJIVIRXWLETIW8LIXIEQFILMRH
XLIMRZIRXMSRLEZIWTIRXTPIRX]SJXMQII\TIVMQIRXMRK[MXL[LEXWLETIW
XLI]GSYPHQEOIJVSQPIXXIVWSJXLIEPTLEFIXERHW]QFSPWXSERMQEPJSVQW
JSSHWTEGIWLMTWERHXVERWTSVX¯ERHXLI]´VIWYVIXLIVIEVIHIWMKRWIZIR
XLI]LEZIR´XHMWGSZIVIH]IX%W[IPPEWXLITMIGIWXLIOMXGSQIW[MXLE
TIVJSVEXIHWMPMGSRIFEOMRKQEXXSFEOIXLIWLETISRERHGERFIYWIHXS
QSYPHGLIIWIGEOIWFVIEHWERHIZIRTMIWMJ]SY´VIPSSOMRKJSVWSQIXLMRK
HMJJIVIRXXSXLIGPEWWMGFMVXLHE]GEOI
R XLIVI MWE
Coloured Citrus Reamer
£4 by Tala Cooking
8LMW WTVMRK8EPEMWPEYRGLMRKE[LSPIRI[VERKISJTEWXIP
GSPSYVIH EGGIWWSVMIWERHXLMWGMXVYWVIEQIVVIEPP]GEYKLX
SYV I]I=IW[IORS[]SYGERWUYII^IEPIQSRSV
SVERKI UYMXIEHIUYEXIP]NYWXYWMRK]SYVLERHWFYX[LIR
]SY LEZI GYXWSVWOMRGSRHMXMSRW]SYHSR´XRIGIWWEVMP]
[ERX GMXVYWNYMGISR]SYVWOMR8LMWLERH]PMXXPIKEHKIX
QEOIW WYVI]SYGERWUYII^IIZIV]FMXSJNYMGIJVSQ]SYV
JVYMX XS YWI MR]SYVVIGMTIWTPYWMXPSSOWZIV]TVIXX]XSS
%ZEMPEFPI MREGLSMGISJTMROFPYISVKVIIR
Spring %DNLQH E A V E N 83
 g er s
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H E AV E N

Spring %DNLQH E A V E N 85



H E A V E N

'LIVV]ERHTMWXEGLMS½RERGMIVW
By French Glacé Cherries (www.glacecherries.com) 1 Preheat the oven to 200°C/Gas Mark 6.
Makes 8 2 -REPEVKIFS[PQM\XSKIXLIVXLI¾SYVKVSYRHEPQSRHWERHWYKEV
FOR THE FINANCIERS 3 -RETERQIPXXLIFYXXIVSZIVQIHMYQLIEXYRXMPMXXYVRWKSPHIR
KöS^ TPEMR¾SYV FVS[RXLIRTSYVSZIVXLIHV]MRKVIHMIRXWERHQM\IZIV]XLMRK
XSKIXLIV[MXLEWTEXYPESVE[SSHIRWTSSR
KöS^ KVSYRHEPQSRHW
4 %HHXLIIKK[LMXIWERHZERMPPETEWXIERHQM\XLSVSYKLP]
KõS^ GEWXIVWYKEV
5 4SYVXLIFEXXIVMRXSE½RERGMIVSVQYJ½RFEOMRKXMR
KS^ YRWEPXIHFYXXIV
6 %HHTMWXEGLMSWERHGLIVV]LEPZIWMRXSIEGL½RERGMIVHMZMHMRKXLI
JVIIVERKIIKK[LMXIW
XSXEPUYERXMX]FIX[IIRXLIIMKLXQMRMGEOIW
XWTZERMPPETEWXI
7 &EOIJSVQMRYXIW
TMWXEGLMSWVSYKLP]GLSTTIH
8 0IXGSSPHS[RJSVQMRYXIWFIJSVIVIQSZMRKJVSQXLIXMRQSYPH
*VIRGLKPEGqGLIVVMIWLEPZIH ERHGSSPHS[RGSQTPIXIP]SRE[MVIVEGOFIJSVIIEXMRK

TIP These PMXXPI½RERGMIVW[MPPOIITJSVEJI[HE]WMREGSRXEMRIVERH

]SYGERIZIRJVII^IXLIQ

86 %DNLQH E A V E N Spring
'LIVV]GLSGSGSTTIVMRKSXW Cherry scones
By French Glacé Cherries (www.glacecherries.com) By French Glacé Cherries (www.glacecherries.com)
Serves 8 Makes 15
FOR THE CAKE KS^
VIH*VIRGL FOR THE SCONES
KöS^
MGMRKWYKEV KPEGqGLIVVMIW KPF
WIPJVEMWMRK¾SYV
KôS^
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KVIIR*VIRGL ½ tsp salt
KPEGqGLIVVMIW
KS^
JVIIVERKIIKK]SPOW XWTFMGEVFSREXISJWSHE
KöS^
HEVOVYQ
KS^
JVIIVERKIIKK[LMXIW KôS^
GSPHFYXXIVHMGIH
TO DECORATE
½RIP]KVEXIH^IWXSJSVERKI XFWTGEWXIVWYKEV
KõS^
HEVO
KôS^
TPEMR¾SYV QP¾S^
FYXXIVQMPO
GLSGSPEXIGSYZIVXYVI
XWTFEOMRKTS[HIV XFWTQMPO
IHMFPIGSTTIVWTVE]
KS^
WSJXIRIHFYXXIV 2 tsp vanilla extract
[LSPIGERHMIHJVYMX
KS^
*VIRGLKPEGqGLIVVMIWWSQILEPZIHERHWSQI
1 Macerate the different candied fruits
in the rum at least 24 hours in advance. Drain the candied fruit and
OIITXLIVYQ
2 4VILIEXXLISZIRXS„'+EW1EVO
3 Beat the butter with the sugars and orange zest. Whisk in the egg
]SPOWMRX[STEVXW7MIZIXSKIXLIVXLI¾SYVERHFEOMRKTS[HIVSZIV
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UYEVXIVIHRSWQEPPIVXLERUYEVXIVIH
1 4VILIEXXLISZIRXS„'+EW1EVO4YXXLI¾SYVWEPX
bicarbonate of soda and butter into a bowl and rub in with your
½RKIVXMTWYRXMPXLIQM\XYVIVIWIQFPIWFVIEHGVYQFW1M\MRXLI
caster sugar.
2 5YMGOP]QM\MRXLIFYXXIVQMPOEWTPEWLSJQMPOZERMPPEERHGLIVVMIW
and bring together to form a soft dough. Press out onto a lightly
4 ;LMWOXLIIKK[LMXIWXSWXMJJTIEOWTSYVSZIVXLIQM\XYVIERHEHH ¾SYVIHWYVJEGIXSEFSYXGQõMR
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XLIVYQFIMRKGEVIJYPRSXXSHI¾EXIXLIIKK[LMXIWXLIRQM\EPPXLI ôöMR
GYXXIVW
ingredients together until you obtain an even consistency. 3 8VERWJIVXSEPMKLXP]¾SYVIHFEOMRKWLIIXFVYWL[MXLXLIVIQEMRMRK
5 4SYVXLIQM\XYVIMRXSGQMR
PSRKGEOIXMRWPMRIH[MXLWMPMGSRI QMPOERHFEOIJSVQMRYXIWYRXMPKSPHIRERH[IPPVMWIR7IVZI
GSEXIHTETIV&EOIMRXLISZIRJSVEFSYXQMRYXIW with clotted cream and jam.
6 6IQSZIJVSQXLIQSYPHWERHOIITXLITETIV'SSPJSVQMRYXIW
VIQSZIXLITETIVERHWIXMREFPEWXGLMPPIV
7 ;LIRXLIGEOIWEVIEXVSSQXIQTIVEXYVIGSZIV[MXLGLSGSPEXI
GSYZIVXYVIQIPXIHEX„'0IXXLIGSYZIVXYVIWIXFIJSVIFVYWLMRK
XLIWTEVOPMRKGSTTIVSZIVXLIGLSGSPEXIYWMRKETEWXV]FVYWL
8 -JHIWMVIHHIGSVEXIXLIGEOIW[MXLGLIVVMIWSV[LSPIGERHMIHJVYMXW

Spring%DNLQH E A V E N 87
7HDWLPHWUHDWVH E A V E N

'LSGSPEXIFIVV]FERK Date and cherry slice

By Kerrygold (www.kerrygold.co.uk) By Kerrygold (www.kerrygold.co.uk)
Serves 16 Makes 12
FOR THE CAKE FOR THE SLICES
KS^ HEVOGLSGSPEXIFVSOIRMRXSGLYROW KS^ WIPJVEMWMRK¾SYV
KS^ QMPOGLSGSPEXIFVSOIRMRXSGLYROW KS^ FVS[RWYKEV
KS^ WEPXIHFYXXIV 115g (4oz) dried pitted dates, chopped
KS^ WSJXPMKLXFVS[RWYKEV 115g (4oz) glacé cherries, chopped
4 large free-range eggs KS^ /IVV]KSPHWTVIEHEFPIFYXXIVQIPXIH
KS^ TPEMR¾SYV 1 free-range egg
50g (2oz) cocoa powder
225g (8oz) raspberries 1 Preheat the oven to 180°C/Gas Mark 4.
2 1M\XSKIXLIVXLIHEXIWERHGLIVVMIW[MXLXLI¾SYVERHFVS[RWYKEV
1 4VILIEXXLISZIRXS„'+EW1EVO0MRIE\GQ\MR  3 %HHXLIFIEXIRIKKXSXLIHV]MRKVIHMIRXW3RGIGSQFMRIHEHH
FEOMRKXMR[MXLFEOMRKTEVGLQIRX4YXXLIGLSGSPEXIWFYXXIVERH XLIQIPXIH/IVV]KSPHFYXXIV
WYKEVMRETERERHKIRXP]QIPXWXMVVMRKSGGEWMSREPP][MXLE[SSHIR 4 0MRIEFEOMRKXVE][MXLKVIEWITVSSJTETIVERHTVIWWXLIQM\XYVI
WTSSR6IQSZIJVSQXLILIEX into the tray.
2 7XMVXLIIKKWSRIF]SRIMRXSXLIQIPXIHGLSGSPEXIQM\XYVI7MIZI 5 &EOIJSVQMRYXIW3RGIKSPHIRFVS[RVIQSZIJVSQXLISZIR
SZIVXLI¾SYVERHGSGSEERHWXMVMR7XMVMRLEPJXLIVEWTFIVVMIW
6 ;LMPIWXMPPLSXGYXMRXS]SYVHIWMVIHWM^ITMIGIWERHTPEGISRE[MVI
WGVETIMRXSXLIXVE]XLIRWGEXXIVSZIVXLIVIQEMRMRKVEWTFIVVMIW
VEGOXSGSSP7XSVIHMREREMVXMKLXGSRXEMRIVMXVIQEMRWJVIWLJSVSZIV
3 &EOISRXLIQMHHPIWLIPJJSVQMRYXIWSVMJ]SYTVIJIVE½VQIV a week.
XI\XYVIJSVQMRYXIWQSVI'SSPXLIRWTVMROPI[MXLMGMRKWYKEV
FIJSVIWPMGMRKMRXSWUYEVIW=SYGERWXSVIXLIWIMREREMVXMKLX
GSRXEMRIVJSVYTXSHE]W

TIP For EHHIHKSSI]RIWWW[MXGLFPSGOFYXXIVJSV/IVV]KSPH

7TVIEHEFPIEWXLISMPXLEXQEOIWXLIFYXXIVWTVIEHEFPIEPWSQEOIWXLI
GIRXVIWIZIRQSVIKSSI][MXLSYXER]JYWW

88  H E A V E N Spring
 Strawberry basil éclairs
By Seasonal Berries (www.seasonalberries.co.uk) 1 Preheat the oven to 200°C/Gas Mark 6. Lightly butter two baking
Makes 16 sheets and set aside.
FOR THE ÉCLAIRS 2 Add the measured butter to a saucepan with the water, heat gently
until the butter has melted, then bring to the boil. Take off the heat,
50g (2oz) butter, plus a little extra for greasing
EHHXLI¾SYVERHWXMVXSKIXLIVXLIRTYXXLITERFEGOSRXLILIEX
QP¾S^ [EXIV and cook for 2-3 minutes, stirring continuously until the mixture
KôS^ TPEMR¾SYVWMJXIH forms a smooth glossy ball that leaves the sides of the pan clean.
QIHMYQJVIIVERKIIKKW Cool for 15 minutes.
½ tsp vanilla extract 3 Gradually beat in the eggs and vanilla, beating well after each
addition until all the eggs have been added and you have a smooth
TO FINISH
thick paste. If you have a food processor or electric mixer you
KS^ WXVE[FIVVMIWLYPPIHERHGLSTTIH might like to use this to save time.
XFWTMGMRKWYKEVTPYWI\XVEWMJXIHXSHIGSVEXI 4 7TSSRXLIGLSY\TEWXV]MRXSETMTMRKFEK½XXIH[MXLEGQôMR 
XFWTJVIWLGLSTTIHFEWMPPIEZIW wide plain piping tube. Pipe 7.5cm (3in) long éclairs, leaving space
QP¾S^ HSYFPIGVIEQ between them to rise in the oven.
5 Bake for 20 minutes until well risen and golden. Pierce each éclair
with a small knife so that the steam can escape, then transfer to a
wire rack to cool.
6 Meanwhile, mix the strawberries, 2 tbsp icing sugar and basil
together, cover the dish and leave at room temperature.
7 About 1 hour before you are ready to serve the éclairs, slit open
the sides with a serrated knife. Whisk the cream until it forms soft
peaks, then fold in any strawberry juices. Spoon into the éclairs and
top with the strawberries and basil.
8 Dust with sifted icing sugar and transfer to a plate and serve.

Spring%DNLQH E A V E N 89
7HDWLPHWUHDWVH E A V E N

Pistachio baklava
By Sarah Coates 1 For the syrup, place all the ingredients in a deep saucepan over
Makes 25 medium heat and slowly bring to a simmer. Simmer for 8-10
minutes, or until reduced by a third. Remove from the heat, leave to
FOR THE BAKLAVA
cool completely, then chill in the refrigerator.
150g (5½oz) unsalted pistachio nuts, shelled
2 Preheat the oven to 180°C/Gas Mark 4.
a pinch of ground cinnamon
3 *SVXLI½PPMRKFPMX^XLITMWXEGLMSRYXWERHGMRREQSRMREJSSH
WLIIXWSJ½PSTEWXV] TVSGIWWSVXSEQIHMYQ½RIXI\XYVI¯PSXWSJHYWX]VYFFPI[MXLE
75g (2¾oz) butter, melted few bigger pieces.
FOR THE SYRUP 4 0E]EWLIIXSJ½PSTEWXV]SYXSREGPIER[SVOWYVJEGIERHFVYWL
145g (5oz) caster sugar with some of the melted butter. Cover with a second sheet and
FVYWLEKEMR8EOIEFSYXEWM\XLSJXLITMWXEGLMSRYXWERHWTVMROPI
QPô¾S^ [EXIV
them evenly along the short edge of the pastry. Roll the pastry up
QP¾S^ LSRI] XMKLXP]MRXSEPSKERHGYXMRXS½ZIIZIRTMIGIW¯MJWSQISJXLIRYXW
ôXWTVSWI[EXIV fall out, don’t worry about it. Brush a 23cm (9in) tart tin with butter
and begin laying the baklava pieces in a circular pattern.
5 Continue the process with the remaining pastry and the nut
QM\XYVIYRXMPXLIXMRMWJYPPERHEPPXLITEWXV]MWYWIHYT=SYWLSYPH
LEZIEFSYXEWM\XLSJXLIRYXWPIJXSZIV
6 Once all the baklava is in the tin, brush with the remaining melted
butter and bake for 15 minutes, or until golden brown.
The recipes on pages 7 Remove the baklava from the oven and transfer to a baking tray.
90-92 are taken Immediately spoon the chilled syrup over the hot baklava, soaking
from The Sugar Hit! IEGLTMIGI(IGSVEXI[MXLXLII\XVERYXW0IEZIXSWSEOERHGSSP
by Sarah Coates,
for an hour, then serve.
published by Hardie
Grant, RRP £16.99.
Photography by
Chris Middleton..

90  H E A V E N Spring
 +MERXGMRREQSRFYR
By Sarah Coates 1 To make the dough, melt the butter in a small saucepan over low
Serve 8-10 heat, add the milk, then remove from the heat and set aside to
cool slightly. Put the remaining dough ingredients and the slightly
FOR THE TOPPING
cooled milk and butter mixture in a large bowl and stir to bring the
25g (1oz) butter, melted mixture together.
115g (4oz) brown sugar 2 3RE¾SYVIH[SVOWYVJEGISVYWMRKEWXERHQM\IV ORIEHYRXMP
1 tbsp ground cinnamon a smooth, elastic and ever-so slightly tacky dough forms. Put the
30g (1oz) chopped pecans, plus extra to serve HSYKLFEGOMRXLIFS[PERHGSZIV[MXLGPMRK½PQ0IEZIMRE[EVQ
place to rise for 30-45 minutes, or until doubled in size.
FOR THE DOUGH
3 ;LMPIXLIHSYKLMWVMWMRKKVIEWIERHPMRIEGQMR VSYRH
75g (2¾oz) butter
springform cake tin. When the dough has risen, punch it down and
QPô¾S^ QMPO XYVRMXSYXSRXSEPMKLXP]¾SYVIH[SVOWYVJEGIEKEMR6SPPXLIHSYKL
KPF WXVSRK¾SYV SYXMRXSEGQMR WUYEVI7TVIEHXLIQIPXIHFYXXIVSZIVXLI
55g (2oz) caster sugar dough and sprinkle over the brown sugar, cinnamon and pecans.
7PMGIXLIHSYKLPIRKXL[E]WMRXSWM\IUYEPWXVMTW6SPPXLI½VWXWXVMT
1½ tsp dry active yeast
YTMREWTMVEPNYWXPMOIEVIKYPEVGMRREQSRFYR6SPPXLIRI\XWXVMT
a pinch of salt EVSYRHXLI½VWXSRIERHXLIRSRIQSVIWXVMTEJXIVXLEX2S[
1 free-range egg, beaten plonk this giant bun in your greased tin, and drape and wrap the
TO DECORATE remaining strips of dough around it. You should end up with a very
VEQWLEGOPIKMERXGMRREQSRVSPP'SZIVXLIXMR[MXLGPMRK½PQERHWIX
160g (5½oz) cream cheese, at room temperature
aside for about 45 minutes to rise.
85g (3oz) icing sugar
4 4VILIEXXLISZIRXS„'+EW1EVO;LIRXLIFYRLEWVMWIR
1 tsp vanilla bean paste VIQSZIXLIGPMRK½PQERHFEOIJSVQMRYXIWSVYRXMPKSPHIR
VMWIRERHGSSOIHXLVSYKL6IQSZIXLIFYRJVSQXLIXMRERHPIEZI
to cool until just warm.
5 For the icing, beat together all the ingredients, slather the mixture
over the bun, scatter over the extra pecans and tear into it.

Spring%DNLQH E A V E N 91
7HDWLPHWUHDWVH E A V E N

&PEGOFIVV]VMTTPIGYWXEVHHSYKLRYXW
By Sarah Coates 2 ;MXLXLIQM\IVVYRRMRKEHHXLIFYXXIVFMXF]FMXYRXMPMRGSVTSVEXIH
Makes 9 7GVETIHS[RXLIWMHISJXLIFS[PGSZIV[MXLGPMRK½PQERHWIXEWMHI
MRE[EVQTPEGIXSVMWIYRXMPHSYFPIHMRWM^I
FOR THE DOUGHNUTS
3 *SVXLI½PPMRKMREWQEPPFS[P[LMWOXSKIXLIVXLIIKK]SPOWGEWXIV
KS^ TPEMR¾SYV
WYKEVERHGSVR¾SYV4YXXLIGVIEQQMPOERHZERMPPEMREWQEPP
XFWTGEWXIVWYKEVTPYWI\XVEJSVGSEXMRK WEYGITERSZIVQIHMYQLIEX;LIRXLIQMPOFIKMRWXSFYFFPIEXXLI
1 tsp salt IHKIWVIQSZIJVSQXLILIEXERHWPS[P][LMWOMRXSXLIIKKQM\XYVI
XWTHV]EGXMZI]IEWX 4SYVXLIQM\XYVIFEGOMRXSXLITERERHGSSOSZIVQIHMYQLIEX
[LMWOMRKGSRWXERXP]YRXMPXLIQM\XYVIFSMPWERHFIGSQIWZIV]XLMGO
JVIIVERKIIKKW
¯EFSYXQMRYXIW3RGIXLIQM\XYVIMWXLIGSRWMWXIRG]SJWSJX
KVEXIH^IWXSJôEPIQSR FYXXIVWGVETIMXMRXSEFS[PGSZIVERHWIXEWMHIXSGSSPGSQTPIXIP]
QPô¾S^ [EVQ[EXIV  4YRGLXLIHSYKLHS[RERHWGVETIMXSYXSRXSE[IPP¾SYVIH
KõS^ FYXXIVWSJXIRIH WYVJEGI4EXXLIHSYKLMRXSEVIGXERKPIEFSYXGQôMR XLMGOERH
GERSPESVKVETIWIIHSMPJSVHIITJV]MRK GYXSYXRMRIHSYKLRYXWYWMRKEGQöMR VSYRHGYXXIV4YXXLI
HSYKLRYXWSREFEOMRKXVE]PMRIH[MXLFEOMRKTETIVGSZIV[MXL
FOR THE FILLING
GPMRK½PQERHWIXEWMHIXSVMWIJSVERSXLIVQMRYXIWSVYRXMPTYJJ]
JVIIVERKIIKK]SPOW 4YXGQMR SJGERSPESVKVETIWIIHSMPMREWEYGITERSZIVPS[
XFWTGEWXIVWYKEV LIEXSVYWIEHIITJV]IV ERHLIEXXLISMPXS„'¯[LIRE
XFWTGSVR¾SYV small piece of dough dropped into the oil bubbles and rises to the
WYVJEGIXLISMPMWLSXIRSYKL*V]XLIHSYKLRYXWEJI[EXEXMQIJSV
QP¾S^ [LMTTMRKGVIEQ
EFSYXQMRYXIIEGLWMHISVYRXMPKSPHIRFVS[R8VERWJIVXSTETIV
QP¾S^ QMPO XS[IP8SWWXLIQMRXLII\XVEGEWXIVWYKEV
XWTZERMPPEFIERTEWXI 5 8S½PPXLIHSYKLRYXWVMTTPIXLIGSPHTEWXV]GVIEQ[MXLXLINEQ
KöS^ WQSSXLFPEGOFIVV]NEQ 4VIWWETMTMRKFEK½XXIH[MXLEQQõMR RS^^PIMRXSXLIWMHISJ
each doughnut and squeeze until you can feel the weight of the
HSYKLRYXMRGVIEWIWPMKLXP]'SRXMRYIYRXMPEPPXLIHSYKLRYXWEVI½PPIH
1 For the doughnuts, put all the ingredients, except the butter and oil,
MRXLIFS[PSJEWXERHQM\IV½XXIH[MXLXLIHSYKLLSSO1M\SRPS[
WTIIHJSVEFSYXQMRYXIWSVYRXMPGSQFMRIHERHIPEWXMG

92  H E A V E N Spring
Sign up for the BIG Bake at www.bigbake.org and help Wallace and Gromit raise
some dough for sick children in hospitals and hospices throughout the UK.

'LSGSPEXI VEWTFIVV] FVS[RMIW .EQHSYKLRYXQYJ½RW

&] -EMR ;EXXIVW JSV XLI &-+ &EOI www.bigbake.org) By Baking Mad (www.bakingmad.com)
FOR THE BROWNIES 110g (4oz) Homepride Makes 12
K S^
HEVO GLSGSPEXI TPEMR¾SYV FOR THE MUFFINS
250g (9oz) unsalted butter 1 tsp baking powder 200g (7oz) unsalted butter, softened
3 free-range eggs ETMRGLSJWEPX KS^
YRVI½RIHKSPHIRGEWXIVWYKEV
250g (9oz) dark brown or KS^
JVIWLSV 3 medium free-range eggs
QYWGSZEHS WYKEV frozen raspberries
KôS^
WIPJVEMWMRK¾SYV
QPô¾S^
GVrQIJVEwGLI
1 4VILIEXXLISZIRXS„'+EW1EVO ½ tsp baking powder
2 0MRIEGQMR
WUYEVIGEOIXMRSVEVSEWXMRKXMR\GQ ôXWTFMGEVFSREXISJWSHE
\MR
[MXLFEOMRKTEVGLQIRX
3 1IPXXLIGLSGSPEXIERHFYXXIVXSKIXLIVMREKPEWWFS[PSZIVFSMPMRK
[EXIVIRWYVMRKXLEXXLI[EXIVPIZIPMWEP[E]WFIPS[XLIFEWISJXLI
FS[PERHXLIREPPS[XSGSSPWPMKLXP]
4 2I\X[LMWOXLIIKKWYRXMPXLMGOKVEHYEPP]EHHXLIWYKEVERHFIEX
YRXMPKPSWW]%HHXLIQIPXIHGLSGSPEXIQM\XYVIKIRXP]JSPHMRKMRXLI
¾SYVFEOMRKTS[HIVERHWEPX
5 4SYVNYWXSZIVLEPJXLIQM\XYVIMRXSXLITVITEVIHGEOIXMRERH
WGEXXIVSZIVXLIVEWTFIVVMIW*MRMWLF]EHHMRKXLIVIQEMRMRKQM\XYVI
6 &EOIMRXLIGIRXVISJXLISZIRJSVEFSYXQMRYXIWSVYRXMPXLI
WYVJEGIMWWIXERHEWOI[IVMRWIVXIHMRXSXLIQMHHPIGSQIWSYX
[MXLNYWXEPMXXPIQM\XYVIWXMGOMRKXSMX%PPS[XSGSSPJSVQMRYXIW
FIJSVIPMJXMRKXLIFVS[RMIWJVSQXLIXMRYWMRKXLIIHKIWSJXLI
FEOMRKTEVGLQIRXERHTPEGISRE[MVIVEGOERHSRP]VIQSZIXLI
TETIV[LIRGSQTPIXIP]GSPH'YXXLIGEOIMRXSWUYEVIW7IVZIEWE
HIWWIVXMJHIWMVIH[MXLGVrQIJVEwGLIERHWSQII\XVEVEWTFIVVMIW
12 tsp raspberry jam
XFWTYRVI½RIHKSPHIRGEWXIVWYKEVXSHYWX
1 4VILIEXXLISZIRXS„'+EW1EVOERHPMKLXP]KVIEWIELSPI
QYJ½RXMR
2 4PEGIEPPXLIMRKVIHMIRXWI\GITXXLINEQERHWYKEVJSVHYWXMRKMRXS
EPEVKIQM\MRKFS[PERHFIEX[IPP[MXLE[SSHIRWTSSRYRXMP
WQSSXL4PEGIEWTSSRJYPSJXLIQM\XYVIMRXSIEGLLSPIMRXLI
QYJ½RXMR
3 1EOIEHMTMRXLIGIRXVISJIEGL[MXLEXIEWTSSRXLIREHHE
XIEWTSSRJYPSJNEQXSIEGLSRI8ST[MXLEPMXXPIQSVIQM\XYVIERH
WTVIEHXSQEOIWYVIXLINEQMWGSZIVIH
4 &EOIJSVQMRYXIWYRXMPVMWIRKSPHIRERHNYWX½VQXSXLIXSYGL
5 %PPS[XSGSSPJSVQMRYXIWXLIRVIQSZIJVSQXLIXMRERHVSPP
KIRXP]MRGEWXIVWYKEV[LMPIWXMPP[EVQ%PPS[XSGSSPXLIRWXSVIMRE
cake tin.
TIP *SVEGLERKIWTSSREKS^
XMRSJ'EVREXMSR'EVEQIP
[MXLETMRGLSJWEPX¾EOIWSZIVLEPJXLIQM\XYVIFIJSVIEHHMRKXLIVIWX
(VE[EWOI[IVXLVSYKLXLIQM\XYVIXSIRWYVIXLIGEVEQIPMW[IPP
HMWXVMFYXIH%PXIVREXMZIP]EHHKõS^
GLSTTIH[EPRYXWMRWXIEHSJ
XLIVEWTFIVVMIW

Spring%DNLQH E A V E N 93
7HDWLPHWUHDWVH E A V E N
Roasted walnut macarons
By Judit Horvath from When Judit Bakes (www.juditbakes.com)
FOR THE MACARONS
4 free-range egg whites, at room temperature
200g (7oz) granulated sugar
130g (4½oz) ground roasted walnut
280g (10oz) icing sugar
FOR THE FILLINGS
4 tbsp apricot jam
fresh ginger, grated
1 tsp ground black pepper
1 Preheat the oven to 150°C/Gas Mark 2
2 Sieve the ground roasted walnut and icing sugar together, set aside.
3 Beat the egg whites on medium-high speed until they begin to
froth, then add sugar gradually. Continue beating the mixture until
the eggs whites are glossy and stiff peaks form.
4 In a separate bowl, whisk the remaining ingredients into the icing
sugar mixture until well blended. Add half of the dry mixture to the
egg whites, fold slowly until all the ingredients are well combined,
then repeat with the other half of the dry mixture. It should slowly
drip off the spatula back into the bowl and easily absorb back into
the batter at the bottom.
5 Transfer the batter into a piping bag, then pipe small rounds onto
a parchment paper-lined baking sheet. When all the batter is piped
SYX½VQP]XETXLIFEOMRKWLIIXSRXSELEVHWYVJEGI
6 Bake for about 12-13 minutes. Remove from the oven, lift the
parchment paper with the macarons onto a wire rack and let cool
GSQTPIXIP]FIJSVIVIQSZMRKERH½PPMRK
7 *SVXLI½PPMRKQM\XLIETVMGSXNEQ[MXLJVIWLP]KVEXIHKMRKIVERH
black pepper. Once the macarons have cooled, pipe a generous
layer of icing between two halves.

94  H E A V E N Spring
Rhubarb spelt scones Cranberry and orange baklava
By Abel & Cole (www.abelandcole.co.uk) By Philip Friend from Baking Fanatic (bakingfanatic.wordpress.com)
Makes 5-10 Makes about 25
FOR THE SCONES FOR THE FILLING FOR THE SYRUP
KõS^ 6YHI,IEPXLWTVSYXIHWTIPX¾SYV 150g (5¼oz) mixture of QP¾S^ [EXIV
a pinch of salt pistachios, almonds, walnuts QP¾S^ WYKEV
and pecans, blitzed
1 tbsp ground cinnamon 30g (1oz) good
100g (3½oz) dried cranberries, UYEPMX]LSRI]
1 tbsp baking powder
soaked in hot orange juice for at
a large stick of rhubarb, chopped into 1cm (½in) chunks ½ star anise
PIEWX ER LSYV HVEMRIH ERH ½RIP]
XFWTTPEMR]SKLYVX chopped (reserve the juice) 1 cinnamon stick

a thumb of ginger, grated grated zest of 1 large orange juice of large orange and
VIWIVZIHGVERFIVV]NYMGI
½RIP]KVEXIH^IWXSJPIQSR FOR THE PASTRY LAYERS
remains of 1 orange once
1 tbsp olive oil K S^
½PS TEWXV]
the zest and juice have
1 free-range egg, plus egg white to glaze 100g (3½oz) melted butter been taken
XFWTLSRI]
QPö¾S^
6YHI,IEPXL%PQSRH(VMRO 1 Put the syrup ingredients in a pan and bring to a slow boil. Reduce
1 Preheat your oven to 180°C/Gas Mark 4.
2 7MJX]SYV¾SYVWEPXGMRREQSRERHFEOMRKTS[HIVMREFS[P
3 -RERSXLIVFS[PQM\EPPXLISXLIVMRKVIHMIRXWXSKIXLIV
4 %HHXLMW[IXVLYFEVFQM\XS]SYV¾SYV7XMVMXXSKIXLIVYRXMPXLMGO
5 Drop the mix onto a lined baking tray to make your scones. Make
them as big or as small as you fancy. We think the more rough and
VYWXMGPSSOMRKXLIFIXXIV-J]SY[ERXWSQIXLMRKEFMXWQSSXLIVVSPP
XLIQM\MR]SYVLERHW½VWX
6 'SEXXLIWGSRIWMRIKK[LMXIMJ]SYPMOIXSKMZIXLIQEKSPHIR
FVS[RKPE^I
7 &EOIJSVQMRYXIWXMPP]SYVOMXGLIRMW½PPIH[MXLXLIWGIRXSJ
cinnamon and they’re golden brown.
the heat and simmer for 10 minutes. Leave to cool and then strain.
2 Preheat the oven to 170°C/Gas Mark 3. Brush a shallow rectangular
XMR [MXL QIPXIH FYXXIV ERH PE] JSYV WLIIXW SJ ½PS TEWXV] SR XST
FVYWLMRK IEGL [MXL QIPXIH FYXXIV 7GEXXIV SZIV LEPJ SJ XLI RYXW ^IWX
ERH GVERFIVV] QM\XYVI ERH EHH JSYV QSVI WLIIXW SJ TEWXV] EKEMR
FVYWLMRK [MXL QIPXIH FYXXIV TEXXMRK XLI WLIIXW HS[R SZIV XLI ½PPMRK
6ITIEX [MXL XLI VIWX SJ XLI RYXW ^IWX ERH GVERFIVV] QM\XYVI ERH E
½REP JSYV PE]IVW SJ ½PS TEWXV] IEGL FVYWLIH [MXL QIPXIH FYXXIV 4EX
HS[R KIRXP] XS ¾EXXIR XLI WYVJEGI
3 8VMQ XLI SZIVLERK ERH XLI IHKIW [MXL E WLEVT ORMJI WS XLI WYVJEGI
MW ¾EX ERH [MXLSYX TEWXV] VMWMRK YT EX XLI IHKIW 'YX MRXS WUYEVIW
[MXL E WLEVT ORMJI ERH FEOI JSV  QMRYXIW GSZIVMRK [MXL JSMP SV
greaseproof after about 20 minutes.
4 Spoon half the cooled syrup over the hot baklava and leave for
10 minutes. Spoon the rest of the syrup over and leave to cool fully
before gently removing each piece with a small palette knife. Serve
as they are or scatter over a few crushed nuts.
Spring%DNLQH E A V E N 95
7HDWLPHWUHDWVH E A V E N

Blackcurrant and raspberry éclairs

By Philip Friend from Baking Fanatic (bakingfanatic.wordpress.com) to begin, but with beating and after a few more additions it will
Makes 15 become smooth and glossy.
FOR THE CHOUX PASTRY FOR THE CREAM FILLING5 4YXXLIGLSY\TEWXV]MRXSETMTMRKFEK½XXIH[MXLEGQôMR

round or star nozzle and pipe pastry lengths onto the greaseproof,
QPô¾S^
[EXIV QP¾S^
HSYFPIGVIEQ
ensuring they are well spaced. You can stick down the greaseproof
KöS^
YRWEPXIHFYXXIV LIETIHXWTFPEGOGYVVERX with a bit of the pastry to stop it sliding about when piping. A wet
GYXMRXSGYFIW TS[HIVSVXFWT ½RKIVGERFIHEFFIHSZIVXLIIRHWXSWQSSXLXLIQ[LMGLMW[LEX
ôXWTWIEWEPX FPEGOGYVVERXTYVqI ]SYRIIHSXLIV[MWIXLIWXMGOMRKSYXFMXWFYVR
&EOIJSVEFSYX
XFWTGEWXIVWYKEV XFWTMGMRKWYKEV QMRYXIWYRXMP[IPPVMWIRERHKSPHIRFVS[R¯EPPS[EFSYX
FOR THE TOPPING QMRYXIWSVWSJSVWQEPPGLSY\FEPPW
KöS^
WXVSRKTPEMR¾SYV
6 Remove from the oven, pierce the base or sides of each pastry to
PEVKIJVIIVERKI KS^
JSRHERXMGMRKWYKEV
IKKWFIEXIREX EJI[XFWTSJVEWTFIVV]
VSSQXIQTIVEXYVI TYVqIXSQM\
1 Preheat the oven to 200°C/Gas Mark 6 and line a baking sheet with
greaseproof paper.
2 Heat the water, butter, salt and sugar in a saucepan gently until the
butter has melted. Turn up the heat and bring to the boil.
3 3RGIXLI[EXIVLEWGSQIXSXLIFSMPEHHXLI¾SYVERHQM\[IPP
YRXMPXLIQM\XYVITYPPWE[E]JVSQXLIWMHIWMRXSEWQSSXLFEPP8YVR
down the heat and keep beating for another minute or two. Remove
from the heat and let it cool for a couple of minutes.
4 Add the eggs, a little at a time, beating well after each addition –
YWIE[SSHIRWTSSRSVLERHQM\IV8LITEWXI[MPPPSSOYRWMKLXP]
allow the steam to escape, so that they do not become soggy as
they cool. I insert the tip of a sharp knife and wiggle a little to give
a couple of small holes. Place hole-side upwards to cool and then
slice each horizontally with a serrated knife.
 *SVXLIGVIEQ½PPMRK[LMWOXLIMRKVIHMIRXWXSKIXLIVYRXMPXLI
GVIEQMWXLMGOERHLSPHWMXWWLETI½VQP]7TSSRSVTMTIEPSRKXLI
bottom halves of each éclair. Alternatively, enlarge the hole made
YRHIVRIEXLIEGLqGPEMVERHTMTIGVIEQMRWMHI¯XLI½PPMRK[SR´X
ooze out of this hole.
8 *SVXLIMGMRKQM\XLIMGMRKWYKEV[MXLIRSYKLSJXLIVEWTFIVV]
TYVqIXSJSVQEWQSSXLQM\XYVI]SY[ERXMXNYWXEPMXXPIFMXVYRR]
9 Dunk the tops of each éclair into the icing, gently shake off the
I\GIWWMGMRKERHTPEGISREFEOMRKWLIIXSVTPEXI'LMPPYRXMPWIX=SY
can dunk them again to get a thicker layer of icing if preferred.

96  H E A V E N Spring
 Earl Grey scones with raspberry curd
By Philip Friend from Baking Fanatic (bakingfanatic.wordpress.com) 1 Soak the sultanas in the hot tea overnight or simmer them gently
Makes 16 together in a small pan for 15 minutes and leave to cool fully. The
sultanas should absorb much of the tea, but pour off any excess.
FOR THE SCONES
2 4VILIEXXLISZIRXS„'+EW1EVO7MJXXLI¾SYVFEOMRK
70g (2½oz) sultanas
powder and salt into a bowl. Stir in the dry tea leaves and rub in
EFSYXQPô¾S^ LSX)EVP+VI]XIE[IPPFVI[IH XLIFYXXIV[MXL]SYV½RKIVXMTW7XMVMRXLIWYKEVWYPXEREWERHXLIR
XWT)EVP+VI]XIEPIEZIW add the egg and most of the milk. Bring it all together to form a
KöS^ YRWEPXIHFYXXIVWPMKLXP]WSJXIRIH soft, but not sticky dough, adding more milk as needed.
KS^ WIPJVEMWMRK¾SYV 3 6SPPSYXXLIHSYKLSRXSEPMKLXP]¾SYVIHWYVJEGIYRXMPGQMR
thick and use a 4cm (1½in) circular cutter to cut out scones, gently
VSYRHIHXWTFEOMRKTS[HIV
re-rolling and cutting more scones out of the remaining dough. For
ETMRGLSJWEPX QMRMEXYVIWGSRIWYWIEGQöMR GYXXIVFYXVSPPXLIHSYKLSYXE
KõS^ GEWXIVWYKEV little thinner (or the scones could topple over while they bake).
QIHMYQJVIIVERKIIKK 4 Brush the tops lightly with beaten egg, taking care not to let it drip
QPö¾S^ [LSPIQMPO down the sides. Bake for 10-15 minutes until well risen and golden.
Transfer to a wire rack to cool completely.
*368,)+0%>)
5 Split the scones and serve with raspberry curd and clotted cream.
JVIIVERKIIKKFIEXIR
TO SERVE
TIP To keep scones light it’s important not to handle the dough too
VEWTFIVV]GYVH
much – a round-bladed knife is a good way to bring the dough together
GPSXXIHGVIEQ in a gentle manner, so as not to over-work the dough. Stir it through
the mixture with one hand, while rotating the bowl with the other and
it rapidly comes together. Use your hands to gently pat into a slightly
¾EXXIRIHFEPP-X´WEPWSFIXXIVLEZMRKXLIHSYKLSRXLIWXMGOMIVWMHI

Spring%DNLQH E A V E N 97
7HDWLPHWUHDWVH E A V E N
Earl Grey macarons
By Louise Cheadle and Nick Kilby
Makes 20
FOR THE MACARONS
175g (6¼oz) icing sugar
125g (4¼oz) ground almonds
2 tbsp Earl Grey strong whole leaf tea
3 large free-range egg whites
a pinch of salt
75g (2¾oz) caster sugar
FOR A LAVENDER FILLING
½ tbsp dried lavender, ground
75g (2¾oz) icing sugar
100g (3½oz) butter, softened
FOR A LEMON FILLING
100g (3½oz) butter, softened
½RIP]KVEXIH^IWXERHNYMGISJôEPIQSRTPYWQSVI
NYMGIXSXEWXI
75g (2¾oz) icing sugar
1 Preheat the oven to 160°C/Gas Mark 2.
2 For the macarons, whizz the icing sugar, almonds and tea leaves in a
JSSHTVSGIWWSVYRXMPXLI]EVIZIV]½RIP]KVSYRH
3 Whisk the egg whites with a pinch of salt until they form soft peaks,
then gradually whisk in the caster sugar, a spoonful at a time, until the
meringue is thick and glossy.
4 Fold half of the almond and tea mixture into the meringue and mix
well, then fold in the remaining mix, until it is smooth and shiny and
has a ribbon-like consistency. Spoon half of the mixture into a piping
bag with a 1cm (½in) nozzle.
5 Line two baking sheets with baking parchment and pipe into 40 small
rounds, about 3cm (1¼in) across – they will expand just a little when
they cook. Leave to stand at room temperature for 10-15 minutes to
form a slight skin – you should be able to touch them lightly without
ER]QM\XYVIWXMGOMRKXS]SYV½RKIV&EOIJSVQMRYXIWXLIRVIQSZI
from the oven, slide the trays onto cooling racks and leave to cool
GSQTPIXIP]SRXLITETIV1IER[LMPIQEOI]SYVGLSMGISJ½PPMRK
6 *SVXLIPEZIRHIV½PPMRK[LM^^XLIHVMIHPEZIRHIV¾S[IVW[MXLXLI
MGMRKWYKEVMREJSSHTVSGIWWSVYRXMPZIV]½RIXLIRWMJXMRXSEFS[P
-RERSXLIVFS[PFIEXXLIFYXXIVYRXMPPMKLXERH¾YJJ]XLIRFIEXMRXLI
PEZIRHIV¾EZSYVIHMGMRKWYKEV-X´WRS[VIEH]XSYWI
7 *SVXLIPIQSR½PPMRKFIEXXLIFYXXIV[MXLXLIPIQSR^IWXYRXMPPMKLX
ERH¾YJJ]XLIRKVEHYEPP]FIEXMRXLIMGMRKWYKEVERHLEPJSJXLINYMGI
Once smooth, taste, adding more lemon juice if needed.
8 7ERH[MGLX[SQEGEVSRW[MXLEXWTSJ]SYVGLSWIR½PPMRKERH
GSRXMRYIMRXLMW[E]XSYWIEPPXLI½PPMRKERHEPPXLIQEGEVSRWXS
create a batch of these little treats.

98  H E A V E N Spring
+VIIRXIETSYRHGEOI Earl Grey hearts
By Louise Cheadle and Nick Kilby By Louise Cheadle and Nick Kilby
Makes 10 Makes 25-30
FOR THE CAKE FOR THE HEARTS
KS^ TPEMR¾SYV KS^ TPEMR¾SYV
XWTFEOMRKTS[HIV KöS^ MGMRKWYKEV
XFWTQEXGLE XWT)EVP+VI]WXVSRK[LSPIPIEJXIE
KöS^ FYXXIVWSJXIRIH KôS^ FYXXIVWSJXIRIHTPYWI\XVEJSVKVIEWMRK
KöS^ GEWXIVWYKEV QIHMYQJVIIVERKIIKK]SPO
JVIIVERKIIKKWFIEXIR
1 4YXXLI¾SYVMGMRKWYKEVERHXIEMRXSEJSSHTVSGIWWSV%HHXLIVIWX
1 4VILIEXXLISZIRXS„'+EW1EVOERHKVIEWIERHPMRIE SJXLIMRKVIHMIRXWERH[LM^^XSJSVQEWSJXHSYKL7LETIMRXSEHMWG
\\GQ\õ\õMR HIITPSEJXMR[MXLFEOMRKTEVGLQIRX [VETMRGPMRK½PQERHGLMPPJSVQMRYXIW
2 7MJXXLI¾SYVFEOMRKTS[HIVERHQEXGLEXSKIXLIVMRXSEFS[P 2 1IER[LMPITVILIEXXLISZIRXS°C/Gas MEVOERHPMKLXP]
KVIEWIX[S or threeFEOMRKWLIIXW
3 'VIEQXLIFYXXIVERHWYKEVXSKIXLIVYRXMPPMKLXERH¾YJJ]XLIR
WPS[P]EHHXLIIKKWQM\MRKMREPMXXPI¾SYVLEPJ[E]XLVSYKL 3 6IQSZIXLIHSYKLJVSQXLIJVMHKIERHPMKLXP]¾SYVE[SVOWYVJEGI
6SPPSYXXSEQQõMR XLMGORIWWGYXSYXWLETIW[MXLEGQ
4 %HHXLIVIWXSJXLI¾SYVQM\XYVIERHQM\XSKIXLIVYRXMPXLI]EVI
MR LIEVXWLETIHGYXXIVSVZEVMSYWWM^IW ERHWTEGIETEVXSRXLI
JYPP]GSQFMRIH
FEOMRKWLIIXW
5 8YVRXLIQM\XYVIMRXSXLITVITEVIHXMRERHFEOIMRXLISZIRJSV
4 &EOIMRXLISZIRJSVQMRYXIWYRXMPPMKLXP]KSPHIR0IEZIXSGSSP
QMRYXIW%PPS[XSGSSPJSVQMRYXIWMRXLIXMRXLIRXYVR
SRXLIWLIIXWJSVEGSYTPISJQMRYXIWFIJSVIXVERWJIVVMRKXS[MVI
SYXSRXSE[MVIVEGOERHWXVMTSJJXLIFEOMRKTEVGLQIRX
VEGOWXSGSSPGSQTPIXIP]8LIWIFMWGYMXWOIITJSVYTXS[IIOWMR
6 7IVZI[MXLKVIIRXIESVER]SXLIVHIPMGEXIP]¾EZSYVIHXIE EREMVXMKLXGSRXEMRIVSVWIEPIHTEGOIX

The recipes on pages

98-99 are taken from
The Book Of Tea: Growing
it, making it, drinking it,
the history, recipes and
lots more by Louise
Cheadle and Nick Kilby,
published by Jacqui
Small, RRP £20.

Spring%DNLQH E A V E N 99
7HDWLPHWUHDWVH E A V E N

Floral square cookies

By Rainbow Dust Colours (www.rainbowdust.co.uk)
SJXLI[LMXI¾S[IVTEWXIXLIRGSPSYVEWQEPP
Makes 6
FOR THE COOKIES
250g (9oz) Stork margarine
110g (4oz) caster sugar
3 7EZIKöS^
amount using yellow ProGel and the remainder using aqua. Place
MRXSETSP]XLIRIFEKYRXMPRIIHIH
4 9WMRK]SYV[LMXI¾S[IVTEWXIERHEQIHMYQHEMW]TPYRKIVGYXXIV
VSPPERHGYXSYX]SYVWLETIWTPEGMRKXLIQMREJSVQIVXSHV]&VYWL
XLIGIRXVIW[MXLIHMFPIKPYITPEGIEXMR]FEPPSJ]IPPS[¾S[IVTEWXI
KöS^
TPEMR¾SYV ERHTVIWWXLMWWPMKLXP]HS[R=SYGERIMXLIVLEZIX[SSVXLVII
TO DECORATE ¾S[IVWSRIEGLFMWGYMXMX´WYTXS]SY
500g (1lb 2oz) white sugarpaste 5 6SPPERHGYXSYXWLETIWYWMRKXLIEUYE¾S[IVTEWXIERHE½ZITIXEP
VSWIGYXXIVEKEMRGYXIRSYKLWLETIWJSVIEGLFMWGYMX9WMRKEZIMRMRK
Rainbow Dust ProGel colours, yellow and aqua
XSSPVSPPXLMWFEGOERHJSVXLSZIVIEGLSJXLI½ZITIXEPWXSKMZI
royal icing, in a piping bag with a no 2 plain end tube XLIQQSVIQSZIQIRXERHTPEGIIEGLSRIMREJSVQIVXSHV]
KS^
[LMXI¾S[IVTEWXI 6 'SPSYV]SYV[LMXIWYKEVTEWXIYWMRK]IPPS[4VS+IPEHHMRKEWQEPP
edible glue amount at a time until you achieve the shade you require. Roll
out onto a dusted work surface to a thickness of about 3mm,
YWMRKEWUYEVIGYXXIVSVXIQTPEXIGYXSYXWM\WLETIW&VYWL]SYV
1 Preheat the oven to 180°C/Gas Mark 4. Cream together the
FMWGYMXW[MXLIHMFPIKPYIERHTPEGIIEGLWLETISRXST9WIEGQ
margarine and sugar, being careful not to overmix, then add your
ôMR
GPSWIHWGEPPSTGVMQTIVEPPEVSYRHXLIIHKISJXLIWYKEVTEWXI
¾SYVEPMXXPIEXEXMQIYRXMPMXLEWGSQFMRIHMRXSEHSYKL;VETXLMW
covering. Leave to one side.
YTMRXSGPMRK½PQERHGLMPPMRXLIJVMHKIJSVLSYVSVSZIVRMKLX
7 4MTIW[MVPWERHHSXTEXXIVRWSRXS]SYVFMWGYMXWSVQEOIYT]SYV
2 *PSYV]SYV[SVOWYVJEGIERHVSPPSYX]SYVHSYKLXSETTVS\MQEXIP]
S[RHIWMKRPIEZMRKIRSYKLVSSQXSTPEGI]SYV¾S[IVWSRXSPEXIV
QQXLMGORIWW9WMRKEGQMR
GYXXIVSV]SYVS[RXIQTPEXIGYX
SYXWM\WLETIWTPEGMRKXLIQSRXSEKVIEWIHFEOMRKXVE]4PEGIMRXLI 8 8SGSQTPIXIWIGYVIIEGLHEMW]WLETISRXSXLIEUYE¾S[IV[MXL
oven for 10-15 minutes or until golden in colour. Place them onto a VS]EPMGMRKYWMRKVS]EPMGMRKEKEMRXSWIGYVIXLIGSQTPIXI¾S[IVW
wire rack to cool before decorating. onto your biscuits.

100  H E A V E N Spring

 ON
SALE
NOW

RELAX AND UNWIND WITH OUR BRAND

NEW ADULT DOT-TO-DOT MAGAZINE…
Available for £2.99 from WH Smith and independent newsagents
 S H E W HO BAK ES ...

 



Baking is good for you and Britt is the living embodiment
of how it can transform not just your own happiness and
attitude to life, but your career as well...
QWhen did you start baking?
I started baking in 2009. I was off
work and recovering from an operation
and was in the depths of depression
after a string of personal tragedies,
including losing my mum when I was 16.
A friend asked if I would bake a cake for
a charity bake sale, as I had the time to
kill, and I accepted the challenge.
Q ;LEXHMH]SYGVIEXI½VWX#
It was a Pudsey cake for Children
in Need. But, I used a packet mix, as I
didn’t know what I was doing. I didn’t
have a round cake tin, so used a square
roasting dish – the cake got stuck in the
tin and was raw in the middle! I covered
it in cracked, far too thin sugarpaste and
decorated it with squeezy tubes. It was
a mess! But I hadn’t been that happy
in such a long time. It was a feeling I
wanted to keep.
Q Where did you learn your
baking skills?
Trial and error! I watched a lot of
YouTube videos and read a lot of
magazines – Baking Heaven was such a
valuable source of information for me!
QWhen and why did you
decide to set up your blog?
I set up my blog about a year into baking.
I had always loved to write and I wanted
to document my kitchen adventures.
3RISJXLI½VWXFPSKTSWXW-[VSXI[EW
about how specialist ingredients were
becoming more readily available, thanks
to the popularity of shows like Great
British Bake Off. I was gaining more
subscribers and it was only when I
decided to make baking into my business
that I got a ‘proper’ website, and I love it!
QWhen did you decide to
make baking into a career?
When you start baking and making
cakes, it’s inevitable that your friends and
102 %DNLQH E A V E N Spring
colleagues notice and soon start asking
]SYXSQEOIGEOIWJSVXLIQ%X½VWX]SY
do it for the love of it and usually the
cost of the ingredients, but sometimes
you fall into it and before you know it
you’re registering your kitchen with the
council and starting a business! I made
cakes for occasions for nearly two years,
but closed my order books for good last
summer to concentrate on my blog and
teaching classes.
QWhat’s the best baking
advice you’ve been given?
I was once told my oven was a liar!
Everyone’s oven reacts differently and
the way to ensure great results is to get
an oven thermometer. That was a game
changer. It turned out my oven was 35
degrees hotter than it said it was, which
made the world of difference.
QCan you tell us about the
classes you run?
I teach sugarcraft classes from my studio
in Kent and various other locations
around the country. My most popular
class is called The Professional Finish,
which shows you how to take your
home bakes to show stoppers.You come
along, bringing just an apron and yourself,
and you leave with a professionally
decorated cake in just one day. I teach
everything you need to know to get
smooth icing and straight sides on your
celebration cakes, as well as modelling
techniques, how to personalise the cake,
what icing to use and how to get the
best out of your tools.
QHow do you come up with
new ideas for recipes?
I get inspiration from everywhere.
Sometimes at 3am, I’ll wake up and blurt
out ‘caramel’ or something and have to
write it down. I’ll be out and walk past
a cafe, smell something and I won’t stop
thinking about it until I’ve made a recipe!
QWhat do you most enjoy
baking and why?
I enjoy the creativity and the feeling it
gives. I completely credit baking and
blogging as the reasons I no longer suffer
depression. It's so good for mental health
and I can't recommend it highly enough.
QWhat are your top tips for
delicious Easter bakes?
For sponge cakes or cupcakes, my big tip
is to bake low and slow. This ensures an
even rise and soft, springy sponge. I bake
my cakes at 140°C (Gas Mark 1) fan-
assisted and leave them in a little longer.
QWhat’s your advice for
I\TIVMQIRXMRK[MXL¾EZSYV#
Never give up. I know that may sound
obvious, but I’ll let you in on a secret –
most of the bakes on my page are my
XLMVHJSYVXLSVIZIR½JXLEXXIQTX-X´W
very rare I make a recipe and it works
½VWXXMQI-JMXHSIWR´X[SVOXLI½VWXXMQI
alter it, change it and try again.
QWhat do you think will be
the 2016's baking trends?
I think nostalgia will be big. We love
XLMROMRKFEGOXS¾EZSYVWERHW[IIXW[I
loved as a kid. Recipes including sweet
memories are always a winner. That and
coconut. From coconut oil to coconut
[EXIVERHGSGSRYX¾SYV-X´WIZIV][LIVI
QWhat’s next for you?
I'm launching online classes and I’m
really excited, so watch this space! I’m
EPWS[VMXMRKQ]½VWXVIGMTIFSSO-[ERX
For more
information on
Britt's recipes,
to continue making delicious, easy to classes and
follow recipes for my readers. much more, visit
shewhobakes.co.uk
 S H E W H O B A K E S

*IVVIVS 6SGLIV GEOI

By Britt Whyatt from She Who Bakes (WLI[LSFEOIWGSYO) 1 Preheat the oven to 170°C/Gas Mark 3.
Serves 10-12 2 Line a 20cm (8in) round cake tin with greaseproof paper.
FOR THE CAKE 3 Whisk together the eggs and sugar until they have tripled in
100g (3½oz) caster sugar volume. Carefully JSPH MR XLI ¾SYV ½RIP] KVSYRH LE^IPRYXW FEOMRK
TS[HIV ERH GSGSE TS[HIV ¯ FI GEVIJYP RSX XS ORSGO ER] EMV SYX
5 large free-range eggs
4 Pour XLI QM\XYVI MRXS XLI XMR ERH FEOI JSV  QMRYXIW
KS^ ½RIP]KVSYRHLE^IPRYXW
5 Once GSSPIH YWI E GEOI PIZIPPIV XS WTPMX GEVIJYPP] MRXS XLVII PE]IVW
KöS^ WIPJVEMWMRK¾SYV
6 Mix XSKIXLIV EPP XLI FYXXIVGVIEQ MRKVIHMIRXW YRXMP XLI] JSVQ E PMKLX
KS^ GSGSETS[HIV
ERH ¾YJJ] GSRWMWXIRG]
ôXWTFEOMRKTS[HIV
7 Spread ]SYV FYXXIVGVIEQ SZIV ]SYV ½VWX GEOI PE]IV ERH
FOR THE BUTTERCREAM then sprinkle over a third of your crushed ice cream wafers.
200g (7oz) Nutella 8 Repeat for the next two layers.
300g (10½oz) icing sugar 9 Stack your layers on top of each other and coat the sides and top
KõS^ YRWEPXIHFYXXIVWSJXIRIH [MXL ]SYV 2YXIPPE FYXXIVGVIEQ
TO DECORATE 10 Press XLI GLSTTIH LE^IPRYXW SRXS XLI WMHIW SJ ]SYV GEOI EPP XLI
KôS^ MGIGVIEQ[EJIVWGVYWLIH way around.
KôS^ LE^IPRYXWGLSTTIH 11 Pipe small circles onto the top of your cake. Place your Ferrero
6SGLIV MRXS ]SYV TMTIH GMVGPIW ERH MJ HIWMVIH EHH SR WSQI KSPH
*IVVIVS6SGLIVGLSGSPEXIW
leaf for effect.
IHMFPIKSPHPIEJSTXMSREP

Spring %DNLQH E A V E N 103

0MRHX 0MRHSV 8VYJ¾I WLSVXFVIEHFEVW
By Britt Whyatt from She Who Bakes (shewhobakes.co.uk) 1 9R[VETXLI0MRHX0MRHSV8VYJ¾IWERHTSTMRXLIJVMHKI8V]SRI
Makes 12 SFZMSYWP]NYWXXSQEOIWYVIXLI]EVI3/
FOR THE BARS 2 'VIEQXSKIXLIVXLIFYXXIVERHWYKEVXLIREHHMRXLITPEMR¾SYV
KS^ KSPHIRGEWXIVWYKEV 3 1M\SREWPS[WTIIHYRXMPEHSYKLJSVQW=SYRIIHXSFITEXMIRX
KS^ GSPHYRWEPXIHFYXXIV 4 %JI[QMRYXIWPEXIVERH]SYLEZI]SYVHSYKL7UYMWLMRXSEFEPP
[VETMRGPMRK½PQERHTSTMRXLIJVMHKIXSGLMPPJSVQMRYXIW
KôS^ TPEMR¾SYV
5 4VILIEXXLISZIRXS„'+EW1EVO0MRIE\GQ\MR 
0MRHX0MRHSV8VYJ¾IW
FEOMRKXVE][MXLKVIEWITVSSJTETIV
6 6SPPSYX]SYVHSYKLFIX[IIRWTEGIVWSRE¾SYVHYWXIHWYVJEGINYWX
EWFMKEWXLIXVE]
7 'EVIJYPP]TPEGI]SYVWLSVXFVIEHWPEFMRXSXLIXMR4YWLXLIWMHIWMR
KIRXP]ERHWUYMWLMRXSTPEGI&EOIMRXLISZIRJSVQMRYXIWSV
YRXMPKSPHIRFVS[R
8 3RGIFEOIHERHEWWSSREW]SYXEOI]SYVXVE]SYXSJXLISZIRTYWL
MRXLIXVYJ¾IWXLI][MPPWXEVXXSQIPXEWWSSREW]SYHSXLMW
9 3RGIXLIWLSVXFVIEHLEWGSSPIH]SYVXVYJ¾I[MPPLEZIQIPXIHMRXSE
XEWX]TYHHPI'YXMRXSWUYEVIW

104 %DNLQH E A V E N Spring

 S H E W H O B A K E S

'VIQI)KKGSSOMIW
By Britt Whyatt from She Who Bakes (shewhobakes.co.uk) 1 Preheat the oven to 180°C/Gas Mark 4.
Makes about 12 2 Blend together the butter and caster sugar, then add in the egg.
FOR THE COOKIES 3 Sift MR XLI ¾SYV ERH EHH XLI ZERMPPE
KôS^ GSPHYRWEPXIHFYXXIV 4 Once a dough has been made, tip it out onto the side and knead
KôS^ GEWXIVWYKEV MRXS E FEPP;VET XLMW MR GPMRK½PQ ERH GLMPP JSV  QMRYXIW
KS^ TPEMR¾SYV 5 Once chilled, break off a small amount of dough.
JVIIVERKIIKK 6 Place a Mini Creme Egg in the centre and wrap it in the dough.
XWTZERMPPEI\XVEGX 7 Roll this in your hands until you have a smooth round ball and you
can’t see the Mini Creme Egg.
1MRM'VIQI)KKW
8 Place your stuffed dough balls on a baking tray and chill again for
FOR THE TOPPINGS
E JYVXLIV  QMRYXIW 3RGI GLMPPIH FEOI MR XLI QMHHPI SJ XLI SZIR
(EMV]1MPOFEV JSV  QMRYXIW
JSRHERXMGMRKWYKEV 9 While they are baking, get the toppings ready.You will need a Dairy
SVERKIJSSHGSPSYVMRK Milk bar and fondant icing sugar.
10 Break up the Dairy Milk into chunks and melt it in the microwave.
11 Make up two bowls of fondant icing sugar as directed on the
packet. Leave one bowl white and colour one orange – I’ve used
XERKIVMRI 7YKEV¾EMV GSRGIRXVEXIH GSPSYV
12 Fill three piping bags with the toppings and once the cookies have
baked and cooled, drizzle them with toppings – be generous.

Spring %DNLQH E A V E N 

 ON SALE
7 APRIL

H E AV E N

Next issue
Project & photography © Laura Dodimead (www.facebook.com/Cakey-Bakes-Cakes)
6XPPHU ORYLQJ
Beautiful modern designs to celebrate
summer birthdays & weddings
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Discover easy ways to Go behind the scenes at the
* Contents subject to change

improve your piping skills iconic chocolaterie

Great cake designs for children’s parties

How to get the best results from moulds

106 %DNLQJ H E A V E N Spring

 
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Spring%DNLQH E A V E N 107
 /LJKWHU%DNHVH E A V E N
Gluten-free plum
and hazelnut tart
By Lucinda Bruce-Gardyne
FOR THE PASTRY
KS^
VMGI¾SYV
KS^
GSVR¾SYV
KS^
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ETMRGLSJWEPX
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LEVHQEVKEVMRIGYXMRXSWQEPPTMIGIW
KôS^
GEWXIVWYKEV
JVIIVERKIIKKFIEXIR
FOR THE FILLING
TPYQWWXSRIHUYEVXIVIH
The recipes on page
108 and the American
pancakes on page
109 are taken from
The Genius Gluten-Free
Cookbook by Lucinda
Bruce-Gardyne,
published by Vermillion,
RRP £14.99.
Gluten-free spiced carrot,
parsnip and orange cake
By Lucinda Bruce-Gardyne
Serves 8
FOR THE ICING FOR THE CAKE
1 Preheat the oven to 180°C/Gas Mark 4.
Grease a 20cm (8in) springform cake tin
with butter or dairy-free baking margarine
and line with greaseproof paper.
KPFS^
XFWTWSJXPMKLXFVS[RWYKEV
XWTKVSYRHGMRREQSR
½RIP]KVEXIH^IWXSJSVERKI
XFWTKVSYRHLE^IPRYXW
(IQIVEVEWYKEVXSWTVMROPI
1 Preheat the oven to 190°C/Gas Mark 5.
2 *SVXLITEWXV]WXMVXLI¾SYVWLE^IPRYX
cinnamon and salt in a medium mixing bowl.
3 Rub the butter into the dry ingredients
[MXL½RKIVXMTWSVETVSGIWWSVYRXMPXLI
mixture resembles breadcrumbs. Stir in the
sugar. Pour in the egg and bring the pastry
XSKIXLIV½VWX[MXLEXEFPIORMJIXLIRPMKLXP]
kneading the dough to a smooth pastry.
4 &IX[IIRGPMRK½PQWLIIXWVSPPSYXXLITEWXV]
KöS^
FYXXIV K S^
FYXXIV into a circle 25cm (10in) wide and 3mm
2 4PEGIXLIFYXXIV¾SYVWWYKEVFEOMRKTS[HIV
WSJXIRIH SV HEMV]JVII FEOMRK thick. Transfer to a large shallow roasting tin.
salt, spices, eggs and orange zest in a
KS^
GVIEQ QEVKEVMRI WSJXIRIH
medium bowl. Whisk together on medium 5 1M\EPPXLI½PPMRKMRKVIHMIRXWXSKIXLIV,IET
GLIIWI K S^
VMGI ¾SYV speed until smooth and well blended. them into the pastry centre, leaving a 5cm
275g (9¾oz) icing K S^
GSVR¾SYV 3 With a large metal spoon, fold in the carrot, (2in) border around the edge.
WYKEVWMJXIH K S^
PMKLX FVS[R parsnip, raisins and pecans. Tip the mixture 6 Draw the edge of the pastry circle over
½RIP]KVEXIH^IWX QYWGSZEHS WYKEV into the prepared cake tin and bake in the the fruit, pleating and pinching to form a
SJSVERKI  XWT KPYXIRJVII oven for 30-35 minutes until the centre is leak proof ‘bowl’ to hold the cooked plum
XFWTJVIWLP] FEOMRK TS[HIV set and springy, and a skewer inserted into juice. Brush the pastry with beaten egg and
WUYII^IHSVERKI the middle of the cake comes out clean. sprinkle with Demerara sugar.
E TMRGL SJWEPX
NYMGI 4 Remove from the oven, then peel off the 7 Bake for 40 minutes, or until golden, crisp
 XWT KVSYRH GMRREQSR
KöS^
TIGERW lining paper and leave to cool in the tin on and the pastry base centre is cooked.
ô XWT JVIWLP] a wire rack. When cold, run a sharp knife
VSYKLP]GLSTTIH
KVEXIH RYXQIK around the edge of the cake and transfer
ô XWT QM\IH WTMGI from the tin to a serving plate.
QIHMYQJVIIVERKIIKKW 5 To make the icing, in a large bowl, whisk the
B EXVSSQXIQTIVEXYVI FYXXIVYRXMPWSJXERH¾YJJ]XLIR[LMWOMRXLI
BB ½RIP]KVEXIH^IWXSJSVERKI cream cheese, icing sugar and orange zest
and juice, until smooth and thick. Spread
B KôS^
GEVVSXKVEXIH
KôS^
TEVWRMTKVEXIH
over the cooled cake. Sprinkle with the

BB chopped pecans, and serve.

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B KôS^ TIGERWVSYKLP]GLSTTIH

108 %DNLQJH E A V E N Spring

+PYXIRJVIITERGEOIW
&]0YGMRHE&VYGI+EVH]RI
Makes 8
FOR THE PANCAKES
KS^ TSXEXS¾SYV

Sign up for the BIG Bake at www.bigbake.org and help Wallace and Gromit raise
KôS^ VMGI¾SYV

some dough for sick children in hospitals and hospices throughout the UK.
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ôXWTKPYXIRJVIIFEOMRKTS[HIV
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QIHMYQJVIIVERKIIKKWWITEVEXIH
QP¾S^ QMPOSVHEMV]JVIIQMPO

1 Preheat the oven to 60°C.

2 7MJXXLI¾SYVWEPQSRHWFEOMRKTS[HIVERH
salt into a bowl. In another bowl, beat the
egg yolks together and whisk in the milk.
3 1EOIEPEVKI[IPPMRXLI¾SYVQM\XYVIGIRXVI
ERHTSYVMREXLMVHSJXLIIKKQMPOQM\XYVI
4 8SMRGSVTSVEXIXLI¾SYVWXMVXLIIKKERH
QMPOQM\XYVIMRWQEPPGMVGPIW[MXLE[SSHIR
WTSSRWSXLEXXLI¾SYVMWWPS[P]HVE[R
JVSQXLIWMHIWSJXLI[IPPMRXSXLIPMUYMH
(SRSXWXMVZMKSVSYWP]SVXLI¾SYV[MPPRSX
FIQM\IHIZIRP]VIWYPXMRKMREPYQT]FEXXIV
3RGIXLIQM\XYVIMRXLI[IPPMWWQSSXLEHH
QSVISJXLIQMPOGSRXMRYMRKXSGSQFMRIEW
FIJSVIYRXMPEPPXLIQMPOMWEHHIHERHXLI
batter is smooth and thick. Dairy-free chocolate cake
5 In a separate, clean bowl, whisk the egg
[LMXIWYRXMPXLI]LSPHXLIMVWLETIFYX By Fiona Cairns for the BIG Bake 1 Preheat the oven to 170°C/Gas Mark 3. Oil
[SFFPI[LIRWLEOIR7XMVEPEVKIWTSSRJYP (www.bigbake.org) two 23cm (9in) cake tins and line the bases
of the egg whites into the pancake batter. Serves 12 with baking parchment.
+IRXP]JSPHXLVSYKLXLIVIQEMRMRKIKK FOR THE CAKE 2 -REPEVKIFS[PWMJXXSKIXLIVXLI¾SYVGSGSE
whites, to form a light and airy batter. powder, baking powder and salt. Stir in the
QP¾S^ WYR¾S[IVSMPTPYWQSVI
6 Lightly grease a pan with oil and place over WYKEV-RERSXLIVFS[PQIEWYVIXLISMP
JSVXLIXMRW
a high heat. Once the oil starts to smoke, QP¾S^ [EXIVERHZERMPPEI\XVEGX
KöS^ WIPJVEMWMRK¾SYV ERHXLIREHHXSXLI¾SYVQM\XYVIWXMVVMRKMR
TSYVIRSYKLSJXLIFEXXIVMRXSXLIGIRXVI
SJXLITERXSJSVQETERGEOIEFSYXGQ KS^ GSGSETS[HIV the vinegar last of all.
MR EGVSWW'SSOYRHMWXYVFIHYRXMPFYFFPIW XWTFEOMRKTS[HIV 3 4SYVXLIFEXXIVMRXSXLITVITEVIHXMRWERH
form on top and the base is golden brown XWTWEPX FEOIJSVQMRYXIWSVYRXMPEWOI[IV
ERHVIPIEWIHJVSQXLITER8YVRSZIV[MXL emerges clean.
KS^ KSPHIRGEWXIVWYKEV
E½WLWPMGIERHGSSOYRXMPXLITERGEOILEW 4 Leave the cakes in the tins for a few
TYJJIHYTERHJIIPWWTVMRK]MRXLIGIRXVI XWTZERMPPEI\XVEGX
QMRYXIWERHXLIRVYREORMJIEVSYRH
/IIT[EVQYRHIVJSMPMRXLISZIR[LMPI]SY XWT[LMXI[MRIZMRIKEV XLIVMQWERHXYVRSYXSRXSE[MVIVEGO
prepare the remaining pancakes. KS^ VEWTFIVVMIW Remove the baking parchment and leave to
MGMRKWYKEVXSHYWX cool completely.
5 4YXSRIGEOISREGEOIWXERHSVWIVZMRK
plate and top with most of the raspberries.
Place the other cake on top and scatter
with the remaining raspberries. Sift over an B
IZIRPE]IVSJMGMRKWYKEVXSWIVZI
B
B
B
B
Spring%DNLQH E A V E N 109
 /LJKWHU%DNHVH E A V E N
Really chocolatey cake
By Fiona Heggie and Ellie Lux
Serves 8-12
FOR THE CAKE
QP¾S^ VMGIQMPO
XFWTGMHIVZMRIKEV
KôS^ GEWXIVWYKEV
KôS^ KPYXIRJVIIWIPJVEMWMRK
¾SYVWMJXIH
KôS^ GSGSETS[HIVWMJXIH
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õXWT\ERXLEQKYQ
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QPöJPS^ WYR¾S[IVSMP
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FOR THE ICING
KS^ HEMV]JVIIWYR¾S[IVWTVIEH
KS^ MGMRKWYKEVWMJXIH
KöS^ GSGSETS[HIVWMJXIH
KôS^ HEMV]JVIIHEVOGLSGSPEXI

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

Base-line two 20cm (8in) tins with baking
paper and lightly grease them with oil.

Chocolate tarts 2 Mix the milk and vinegar and set aside.
3 Mix the dry ingredients together in a bowl.
By Fiona Heggie and Ellie Lux 1 4PEGIXLI¾SYVERHWTVIEHMREFPIRHIVSV Make sure they are really well mixed.
Serves 5 food processor and pulse quickly until it 4 Pour the oil, vanilla and the milk and vinegar
looks like breadcrumbs. mixture into the dry ingredients. Mix them
FOR THE TARTS
2 Tip the mixture into a bowl and stir in well by hand or using a hand-held blender.
KS^
KPYXIRJVII¾SYV
the sugar. Add a tsp of cold water and 5 Divide between the tins, tapping them to
KS^
HEMV]JVIIWYR¾S[IVWTVIEH begin bringing the dough together with remove air bubbles. Bake for 30-35 minutes
XFWTGEWXIVWYKEV your hands into a ball. You need between – if a skewer comes out clean, it is cooked.
FOR THE FILLING 1 tsp and 1 tbsp of cold water to bring it
together well. It should not be sticky. Add as 6 Leave to cool in the tins for 5 minutes. Turn
KS^
HEVOGLSGSPEXISVHEMV] out onto wire racks to cool completely.
little water as possible for a short texture.
JVIIGLSGSPEXI 7 Whisk the spread, sugar and cocoa. Break
3 6SPPXLIHSYKLSYXSRE¾EXWYVJEGIHYWXIH
QPöJPS^
XMRSVGEVXSRSJ the chocolate into pieces in a microwave-
[MXLKPYXIRJVII¾SYVERHGYXMRXSGMVGPIW
GSGSRYXGVIEQ safe bowl. Cook on high in 10 second bursts
'EVIJYPP]PMJXMRXS¾ERVMRKW¯MXLIPTWXSYWI
XFWTKSPHIRW]VYTEHNYWX
EGGSVHMRKXSLS[W[IIX]SYPMOIMX
½RKIVW4PEGIMRXLIJVMHKIJSVQMRYXIW
ôXWTZERMPPEI\XVEGX
B The recipes on pages
110 and the chocolate
BB refrigerator cake on
page 111 are adapted
B B from The Allergy-Free
Family Cookbook by
BB Fiona Heggie and
Ellie Lux, published by
B Orion, RRP £20.
110 %DNLQJH E A V E N Spring
a cake slice – gently push down with your until just melted. Add to the icing and mix.
 9WIX[SPE]IVWSJMGMRKXS½PPERHXSTXLI
Preheat the oven to 220°C/Gas Mark 7. cake. Decorate with dairy-free chocolate
4 Bake for 20 minutes until very lightly golden buttons or fresh berries.
and sandy in texture. Leave to cool on a
[MVIVEGO[LMPI]SYQEOI]SYV½PPMRK
5 4YXEPPXLI½PPMRKMRKVIHMIRXWI\GITXXLI
vanilla, in a microwaveable bowl and heat
on high for 10 seconds at a time, stirring
well between each go, until all the chocolate
has melted and it is lovely and smooth.
6 Add in the vanilla, stir well, then pour into
your pastry cases. Pop the tarts in the fridge
to set for an hour or so before serving.
Chocolate
refrigerator cake
By Fiona Heggie and Ellie Lux
Serves 15
FOR THE CAKE
100g (3½oz) free-from biscuits
180g (6½oz) chocolate or dairy-free
chocolate, broken into pieces
50g (1¾oz) golden syrup
KôS^
HEMV]JVIIWYR¾S[IVWTVIEH
30g (1oz) raisins
50g (1¾oz) glacé cherries, halved
EKSSHLERHJYPSJQMRMQEVWLQEPPS[W

1 Line a 15x20cm (6x8in) baking tray with

greaseproof paper.
2 Break the biscuits up gently using a rolling
TMR¯XV]RSXXSQEOI½RIGVYQFWFYXEMQ
to have little pieces.
3 Put the chocolate, golden syrup and
WYR¾S[IVWTVIEHMREQMGVS[EZIWEJIFS[P
and heat in the microwave on high power
for 10 seconds. Stir and repeat several times
until the mixture is just melted and smooth.
4 %HHXLIFMWGYMXTMIGIWVEMWMRWGLIVVMIWERH
marshmallows to the chocolate mix and stir
together well.
5 Pour the mixture into the prepared tray
Raw blackberry energy balls
and pop it in the fridge to cool, ideally By Seasonal Berries 1 In a food processor, blend the oats until the
overnight, before removing and cutting into (www.seasonalberries.co.uk) GSRWMWXIRG]SJ¾SYV%HHMRXLIVIWXSJXLI
squares with a sharp knife. Makes 16 ingredients and blend until fully combined.
FOR THE ENERGY BALLS 2 Roll the mixture into 16 balls and roll each
TIP If you are not allergic, you can use butter ball in desiccated coconut until fully coated.
50g (1¾oz) blackberries
MRWXIEHSJHEMV]JVIIWYR¾S[IVWTVIEHERH 3 Place in the freezer for 30 minutes, then
10 Medjool dates
ordinary crunchy ginger biscuits. place in the fridge until serving.
50g (1¾oz) desiccated coconut, plus
4 These will last 2 weeks in the fridge.
extra for rolling
200g (7oz) porridge oats
TIP 175g (6oz) ordinary dried dates could
1 vanilla bean, scraped
be used instead of Medjool dates, along with a
1 tsp cinnamon splash of water.

B
B
B
B
B
Spring%DNLQH E A V E N 111
 /LJKWHU%DNHVH E A V E N
Thumbprint biscuits
By Sue Quinn
Makes about 30
FOR THE BISCUITS
180g (6½oz) unsalted butter
230g (8oz) unsweetened apple sauce
1 free-range egg, lightly beaten
2 tsp vanilla extract
½RIP]KVEXIH^IWXSJSVERKI
90g (3oz) ground almonds, more
if needed
KôS^ TPEMR¾SYV
õXWT½RIWIEWEPX
1 tsp ground cinnamon
1 tsp ground ginger
about 250g (9oz) blueberry jam or
other sugar-free jam

1 Preheat the oven to 160°C/Gas Mark 2-3

and line a baking sheet with baking paper.
2 Beat together the butter and apple sauce
until creamy – don’t worry if the mixture
looks curdled. Gradually stir in the egg,
then the vanilla and orange zest. Add the
EPQSRHW¾SYVWEPXERHWTMGIWXLIRWXMVXS
Raspberry and almond make a stiff dough-like batter. Add more

focaccia almonds if too loose.

By Sue Quinn 1 -REQM\MRKFS[PWXMVXSKIXLIVXLI¾SYVW
fennel seeds (if using) and salt. In a separate
Serves 6-8
bowl, combine the yeast and warm water
FOR THE FOCACCIA
and set aside for 5 minutes.
3 Place tablespoonfuls of the mixture on the
TVITEVIHFEOMRKWLIIX9WMRKHEQT½RKIVW
pat into 5cm (2in) discs and make an
indentation in the middle.
4 Bake for 20 minutes, or until pale gold.
KS^
WXVSRK[LMXIFVIEH¾SYV Spoon a teaspoonful of jam onto each
2 Make a well in the centre of the dry
plus extra for dusting biscuit while still warm.
ingredients and stir in the yeast mixture to
KôS^
½RIWIQSPMRE¾SYV form a dough. Briskly knead the dough for
2 tsp fennel seeds (optional) QMRYXIW¯MX[MPPFIWXMGO]EX½VWXFYX
ETMRGLSJ½RIWIEWEPX EZSMHYWMRK¾SYVSRXLI[SVOWYVJEGI7IX
aside somewhere warm in a covered, oiled
7g fast-action dried yeast
bowl for 1 hour.
QP¾S^
[EVQ[EXIV
3 Meanwhile, simmer the juice until reduced
olive oil, for oiling and drizzling
XSQP¾S^
¯EFSYXEUYEVXIVSJXLI
QP¾S^
YRW[IIXIRIHVIHKVETI original volume, then set aside to cool. Oil
pomegranate or apple juice a 20x30cm (8x12in) baking tray, tip in the
about 200g (7oz) raspberries HSYKLERH¾EXXIRSYXXS½PPXLIXVE]4YWL
raspberries into the top, pour over the
a handful of sliced almonds
reduced juice, sprinkle with the almonds
and drizzle with oil. Cover with a tea towel
and set aside for 20 minutes.
B The recipes on page
112 are taken from
4 Preheat the oven to 220°C/Gas Mark 7,
then bake for 20 minutes. Cool on a wire
BB Sugar Free: Over 60
Recipes With No
rack for 15 minutes before serving.
B B Added Sugar by Sue

BB Quinn, published by

Hardie Grant, RRP

B £9.99. Photography by
Victoria Wall Harris.

112 %DNLQJH E A V E N Spring

Moist and seedy
W[IHIGEOI
By Sue Quinn
Serves 16
FOR THE CAKE
KôS^ YRWEPXIHFYXXIVTPYW
I\XVEJSVKVIEWMRK
KS^ WIPJVEMWMRK¾SYV
ôXWTKVSYRHRYXQIK
KöS^ QM\SJGLMEWYR¾S[IV¾E\
ERHTYQTOMRWIIHW
ôXWT½RIWIEWEPX
JVIIVERKIIKKW
KôS^ WSJXPMKLXFVS[RWYKEV
XFWTQETPIW]VYT
KôS^ +VIIOWX]PI]SKLYVX
QPô¾S^ LE^IPRYXSMP
XWTZERMPPEI\XVEGX
KõS^ W[IHIKVEXIH
KS^ MGMRKWYKEV
KVEXIH^IWXERHNYMGISJWQEPPSVERKI

1 Preheat the oven to 180°C/Gas Mark 4.

+VIEWIEGQMR
WUYEVIGEOIXMR[MXL
FYXXIVERHPMRI[MXLFEOMRKTETIV
2 -REQM\MRKFS[P[LMWOXSKIXLIVXLI¾SYV
nutmeg, seeds and salt. Guilt-free crumble cake
3 -RERSXLIVFS[PFIEXXSKIXLIVXLIIKKW By Sue Quinn 1 Preheat the oven to 180°C/Gas Mark 4 and
sugar, maple syrup, yoghurt, oil and vanilla. Serves 8 butter a 22cm (8½in) springform cake tin.
4 7XMVXLI[IXMRKVIHMIRXWMRXSXLIHV]XLIR FOR THE CAKE 2 For the crumble, place 40g (1½oz) of the
JSPHMRXLIW[IHI ¾SYVMREFS[PERHVYFMRXLIHMGIHFYXXIV
KS^
TPEMR¾SYV
5 Pour into the tin and bake for 25 minutes, Mix in 50g (1¾oz) sugar, the oats, seeds
KöS^
GLMPPIHYRWEPXIHFYXXIV and cinnamon. Set aside.
SVYRXMPEWOI[IVGSQIWSYXGPIER
HMGIHWQEPP
6 Leave for 10 minutes, then turn out onto a 3 For the cake, beat together the softened
KS^
GEWXIVWYKEV butter, remaining sugar and orange zest until
[MVIVEGO
7 1IER[LMPIFIEXXSKIXLIVXLIFYXXIVWYKEV KS^
SEXW ¾YJJ]+VEHYEPP]FIEXMRXLIIKKW
ERHSVERKI^IWXERHNYMGIYRXMP¾YJJ]7[MVP XFWTWIWEQIWIIHW 4 'SQFMRIXLIVIQEMRMRK¾SYVLE^IPRYXW
over the cooled cake and cut into squares. XFWTWYR¾S[IVWIIHW FEOMRKTS[HIVERHWEPX
XWTGMRREQSR 5 Stir the dry ingredients into the butter
QM\XYVIEPXIVREXMRK[MXLXLISVERKINYMGI
KôS^
YRWEPXIHFYXXIVWSJXIRIH
Pour into the tin and push in the plums cut-
½RIP]KVEXIH^IWXERHNYMGISJ WMHIHS[R8ST[MXLGVYQFPI
WQEPPSVERKI
6 &EOIJSVLSYVSVYRXMPERMRWIVXIHWOI[IV
JVIIVERKIIKKWPMKLXP]FIEXIR comes out clean.
KöS^
KVSYRHLE^IPRYXW
XWTFEOMRKTS[HIV
ETMRGLSJ½RIWIEWEPX The recipes on page
113 are taken from
B
FPEGOTPYQWWIIHWVIQSZIH
ERHLEPZIH
Superfoods: Over 60
Recipes With Nature’s
B
Healthiest Ingredients by B
Sue Quinn, published
by Hardie Grant, RRP B
£9.99. Photography by
Victoria Wall Harris. B
Spring%DNLQH E A V E N 113
 I N THE K I TCH EN
W I TH…
% HUULH
There’s no escaping the letter B when your name is Bee
Berrie and you’ve been irresistibly drawn to specialising in
baking biscuits, and they’re brilliant too!
Q;LIRHMH]SY½VWXFIGSQI
MRXIVIWXIHMRFEOMRK#
I’ve worked in catering and restaurants
since I was a teenager and I was a keen
cook and baker throughout university.
I became really interested in baking
and cake decorating when I worked
in pharmaceuticals and was given a
bonus at work, which I spent on a cake
decorating course at night school. Baking
was my favourite hobby from then on.
,S[HMH]SYFIGSQIORS[R
Q JSV]SYVNEQQ]HSHKIVW#
I started making our message jammy
dodgers for friend’s birthdays and people
absolutely loved them – the cheekier
the message the better! Once I realised
the design was unique, I thought I’d try
7KHUHDUHHYHQVRPHKRPHPDGHGRJ
ELVFXLWVăLW¶VDUHDOµFRRNLHSHGLD¶
my luck selling them to local cafés and
delis, and then I worked up the courage
to try Harrods too. I also approached
magazines about including them on gift
lists and that’s when I started to get
interest from more than just ‘friends of
friends’ and I knew I was onto something.
Q;LEX MRXIVIWXW ]SY QSWX
EFSYX FMWGYMXW#
Everything! For starters, they are much
easier to make than cakes and often the
cost of ingredients is lower too.They
have a faster bake time, which means
QSVI MRWXERX KVEXM½GEXMSR ERH XLI] PEWX
much longer before going stale.The
other thing I love about biscuits is that
XLI] EVI WS IEW] XS ³½\´ MJ XLI] KS [VSRK
Q,S[ HMH ]SYV ½VWX FSSO
GSQI EFSYX#
I’ve always been an avid reader and
writing was something I’d had on my
114 %DNLQH E A V E N Spring
list of dreams for many years – it is
an absolute life goal of mine to have
something published. After about a year
of being in business and writing recipes
for the Jamie Oliver team, I realised I
might like to try writing a recipe book.
I approached a few literary agents with
Q]MHIEWERHXLI]LIPTIHQI½PXIVSYX
the nonsense and pitch the ideas to
publishers. Of course, not all of them
really ‘got’ the idea, but Pavilion did and
have helped make my dream come true,
not least of all by pairing me up with
such an amazing photographic team.
Q,S[HMH]SYHIGMHI[LEX
VIGMTIWXSMRGPYHI#
I wanted to create a really fun recipe
book, a kind of biscuit encyclopedia
with lots of ‘wow’ moments as you leaf
through it. I knew I needed 80 recipes, so
I brainstormed everything I could think
of, and that’s why we have savoury and
sweet, healthy and indulgent, biscuits for
Christmas, weddings and birthdays and
even some recipes for homemade dog
biscuits too – it’s a real ‘cookiepedia’!
Q;LEX´W ]SYV JEZSYVMXI VIGMTI
MR XLI FSSO ERH [L]#
I have so many! If I had to pick one I’d
say the gluten and dairy-free chocolate
ERH EZSGEHS GSSOMI - FIPMIZI ½VQP]
that good baking should look awesome
ERH XEWXI HIPMGMSYW ½VWX ERH JSVIQSWX
However, if there are healthier
ingredients than lashings of sugar and
fat included, and you really cannot tell
the difference, then it’s a total win-win
situation.That’s why I love this recipe –
there’s less saturated fat than in butter,
I\XVE SQIKE XLVII XLEX ]SY KIX F]
using avocados, no gluten and no animal
products either – it’s a genuine feel good
recipe and it tastes delicious too.
Q;LEXEVI]SYVXMTWXSQEOI
FMWGYMXWPSSOKSSHXSS#
My top three tips are:
1. Always roll the cookie dough from
cold and chill the cut shapes again before
baking, to help them keep their shape.
2. Turn the dough as you roll it, or roll in
different directions, to ensure all biscuits
are the same thickness and bake evenly.
3. Don’t be afraid to tidy up your bakes
when they come out of the oven – cut
off any burnt bits, shave off any wonky
edges with a cheese grater and use icing
to cover any knobbly bits, to make all of
your bakes look beautiful!
Q;LEX´W XLI OI] XS XLI
TIVJIGX FEOI SR E FMWGYMX#
Getting to know your oven, so you know
if it runs hot or cold, and where any
hot spots are – that way you can avoid
putting biscuits on the part of the tray
that gets the most heat and ending up
with a burnt biscuit. Also, make sure you
bake different sized biscuits on different
trays, smaller cookies need less time to
bake and you don’t want to end up with
little burnt ones and big soggy ones.
Q;LEX´W RI\X JSV ]SY#
I’m really looking forward to
travelling around the country this
summer, teaching baking and signing See more of Bee’s
books, and I can’t wait to see home bakes in Bee’s Brilliant
bakers creations using my recipes Biscuits by Bee
Berrie, published by
– I’ll be looking for them on Twitter Pavilion, RRP £12.99.
and Instagram using the hashtag Photography by
#BeesBrilliantBiscuits Haarala Hamilton.
R E A DY
STEADY WITH STELLAR HARD ANODISED
PROFESSIONAL BAKE AND OVENWARE

BAKE! BAKE WITH

CONFIDENCE!
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distribution to ensure
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with crispy edges.
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Range includes cake tins,
baking trays and roasters.

LIFETIME
GUARANTEE
www.stellarcookware.co.uk @StellarCookware
 Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk “Edible Silk” is a trademark of Rainbw Dust Colours. © Rainbow Dust Colours Ltd 2015
ls!
No

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To Life!
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gi Simply take your chocolate and using a dry brush, dust over the
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B surface with any of our Edible Silk lustre powders.
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 Presented by

H E A V E N®

H E AV E N


DECADENT
RECIPES

+R 
Bake white chocolate
macaroons with
Konditor & Cook

MAKE YOUR OWN

SWEET TREATS
ˆ Chocolate Easter eggs Whip up
ˆ 'LEM XIE PEXXI XVYJ¾IW these rich
ˆ Chocolate coconut bars
triple chocolate
mousses for
the weekend

100% irresistible recipes you’ll want to make again and again

 W E LCO M E

CONTENTS


4 'EPSVMIGSRWGMSYWNEJJEGEOIW
5 Chocolate sweet cake
6 Irish cream chocolate cake
7 'LMPPMGLSGSPEXISVERKIGEOI
8 Sachertorte
9 Chocolate espresso cake

 

10 Chocolate biscuit cake

:HOFR When it comes to baking, there are so many

11 White choc coconut
macaroons
12 Adinkra biscuits
12 Nutella cheesecake bars
13 Bourbon biscuits

different ingredients that can make your recipes

shine. But ask someone what their absolute
 
14 Dark & white mint choc
favourite bake is, and more often than not it will saucy puddings
involve chocolate in some way. It’s one of those few 15 Jewelled chocolate torte
ingredients that unites all tastes and ages – helped by 15 Death by chocolate &
pumpkin cheesecake
the fact that it is incredibly versatile to work with!
16 Chocolate hazelnut puds
In this special bonus chocolate magazine, we put 17 Cappuccino cheesecake
the velvety treat through its paces in recipes ranging 17 White choc crème brûlée
from decadent Easter eggs with hidden meringue bursts to rich, moreish 18 Choc, pear & almond tart
cheesecakes, comforting lava puddings and gooey layer cakes. With a few 19 Nutella & banana tart
19 Chocolate lava pudding
obligatory brownie recipes thrown in for good measure, we leave no
chocolate treat left unturned. So whether you’re looking for something
indulgent to make as an Easter gift (just so you know, the chai tea latte
 
XVYJ¾IWSRTEKIEVITIVJIGXJSVXLMW SVWSQIFMXIWM^IFEOIWXSIRNS]
SZIVGSJJII[MXLJVMIRHW[I´VIWYVI]SY´PP½RHTPIRX]XSMRWTMVISZIVXLI
  
20 Choc coconut candy bars
RI\XTEKIWERHLSTIJYPP]]SY´PP[ERXXSQEOIXLIQEKEMRERHEKEMR 21 Brown butter caramel Rolo
blondies
22 'LEMXIEPEXXIXVYJ¾IW
23 Triple chocolate mousse
24 Belgian chocolate cake
26 Chocolate & almond
meringues
27 Chocolate & cardamom
Chelsea buns
28 'LSGVEWTFIVV]XVYJ¾IFMXIW
Sally FitzGerald Senior editor
29 Double chocolate and
hazelnut brownies
29 Chocolate eggs with
meringue bursts
30 Chocolate caramel lollies
30 Crispy chocolate eggs

SENIOR EDITOR Sally FitzGerald | SUB EDITOR Bob Wade | CREATIVE DIRECTOR Jenny Cook | ART EDITOR Kai Wood
ASSISTANT MARKETING MANAGER Verity Travers | COMMERCIAL DIRECTOR Simon Lewis EDITORIAL DIRECTOR Paul Pettengale
MANAGING DIRECTOR Jon Bickley | PRINT Polestar
All content copyright Anthem Publishing Ltd, 2016,
all rights reserved.


H E A V E N
Chocolate 3
 


Calorie-conscious
jaffa cakes
By Baking Mad (www.bakingmad.com)
Makes 8
FOR THE CAKES
2 free-range eggs
25g (1oz) granulated sugar
1 Preheat the oven to 180°C/Gas Mark 4. Lightly grease an
LSPIQYJ½RXMR
2 Place the eggs and sugar into a large bowl suspended over a
pan of simmering water – do not allow the base of the bowl
to touch the water. Whisk continuously for 4-5 minutes, or
YRXMPXLIQM\XYVIMWTEPI¾YJJ]ERHPIEZIWEXVEMP[LIRXLI[LMWO
KöS^
TPEMR[LMXI¾SYVWMIZIH is removed. Add XLI¾SYVFIEXMRKGSRXMRYSYWP]YRXMPEXLMGO
KS^
WEGLIXSJNIPP]WYKEVJVII smooth batter forms.
75g (2¾oz) dark chocolate chips
3 ,EPJ½PPIEGLLSPISJXLIQYJ½RXMR[MXLXLIGEOIQM\&EOIXLI
cakes for 8-10 minutes, or until pale golden-brown and cooked
through. Remove from the oven and set the cakes aside, still
in their tray, until cool. They may sink a little. Remove the cakes
from the tins.
4 Sprinkle the contents of the sugar-free jelly into a jug of 285ml
¾S^
FSMPMRK[EXIV7XMVYRXMPHMWWSPZIHERHXLIRQEOIYTXS
QP¾S^
[MXLGSPH[EXIV4SYVXLINIPP]MRXSEWLEPPS[
sided tray or dish to form a 1cm (½in) layer of jelly. Set aside
until completely set.
5 When the jelly has set, cut small discs from the layer of jelly,
slightly smaller than the diameter of the cakes. Sit one jelly disc
on top of each cake.
6 Place the chocolate in a bowl suspended over a pan of
simmering water and stir until melted. Leave to cool slightly and
HVM^^PISZIVXLIGEOIW0IEZIYRXMPXLIGLSGSPEXIMWWIX

4 %DNLQH E A V E N Chocolate
 Chocolate showstopper sweet cake
By Baking Mad (www.bakingmad.com) 1 Preheat the oven to 180°C/Gas Mark 4. Prepare two 20cm
Serves 10 (8in) sandwich tins.
FOR THE SPONGE 2 -R E FS[P FIEX XSKIXLIV XLI WSJXIRIHFYXXIVWYKEVIKKW¾SYV
and baking powder until it creates a smooth batter.
3 large free-range eggs
3 In a separate bowl, stir together the cocoa powder and boiling
KS^ WIPJVEMWMRK[LMXI¾SYV
water until it forms a paste, then add it into the cake batter and
KS^ YRVI½RIHKSPHIRGEWXIVWYKEV stir until fully incorporated. Pour the mixture into the tins and
KS^ YRWEPXIHFYXXIVWSJXIRIH bake for 20-25 minutes. Leave to cool fully before decorating.
ôXWTFEOMRKTS[HIV 4 For the buttercream, beat together the butter, icing sugar and
KôS^ GSGSETS[HIV cocoa powder until smooth and loosen with milk. Once the
cake is fully cooled, spread a layer of buttercream on top of
XWTFSMPMRK[EXIV
one of the sponges and sandwich the cakes together. Carefully
FOR THE BUTTERCREAM spread a thin layer of buttercream around the outer rim of the
KS^ YRWEPXIHFYXXIVWSJXIRIH cake and top as this holds the decorations in place.
5 4SWMXMSR IEGL GLSGSPEXI ½RKIV EVSYRHXLISYXIVVMQSJXLI
KS^ MGMRKWYKEV
KöS^ GSGSETS[HIV cake, leaving a gap at the front to position the sweets.
XFWT[LSPIQMPO 6 Melt some of the chocolate and dip about a third of the cake
dowel into it. Position the cake dowel to the left of the cake
TO DECORATE
and insert the chocolate coated end into the sponge. Repeat
TEGOWSJGLSGSPEXI½RKIVFMWGYMXW with another dowel to the right hand side of the cake.
279g (10oz) Maltesers 7 Stick a row of Maltesers and M&M’s to the buttercream down
KS^ GLSGSPEXIW[IIXW¯1
1´W XLI GEOI GIRXVI ERH FIKMR XS ½PP MR XLIW[IIXWSRXLIGEOIXST
KôS^ QMPOGLSGSPEXI 8 Apply melted chocolate to a small area of the board in front of
X[SGEOIHS[IPW the cake to secure sweets in place, then apply melted chocolate
to the dowels and attach sweets. Leave a gap at the top and
cover this with the sweet packet.

Chocolate %DNLQH E A V E N 5
 
H E A V E N

-VMWLGVIEQGLSGSPEXIGEOI
By Stork (www.bakewithstork.com)
Serves 10-12
FOR THE BASIC CHOCOLATE CAKE
165g (6oz) Stork with Butter
1 Preheat the oven to 180°C/Gas Mark 4. Mix the milk and
lemon juice in a jug. Put aside.
2 Place the Stork and sugar in a mixing bowl and cream together
YRXMP XLI] EVI PMKLX ERH ¾YJJ] ¯ EFSYXôQMRYXIWYWMRKER
electric hand mixer. Add the eggs one at a time, beating well
QPö¾S^
WIQMWOMQQIHQMPO EJXIV IEGL EHHMXMSR 7MJX MR XLI ¾SYV[MXLXLIFMGEVFSREXISJ
KöS^
GEWXIVWYKEV WSHE ERH GSGSE TS[HIV ERH JSPHMRYRXMP[IPPFPIRHIH%HHXLI
KõS^
TPEMR¾SYV milk to the mix and stir until smooth.
PEVKIJVIIVERKIIKKW 3 Place the mix in three 20cm (8in) greased and lined round cake
XMRW &EOI SR QMHHPI WLIPJ SJ XLISZIRJSVEFSYXQMRYXIW
XWTFMGEVFSREXISJWSHE
4 For the icing, beat together the Stork and icing sugar until light
XFWTPIQSRNYMGI
ERH ¾YJJ] %HH XLI -VMWL GVIEQ PMUYIYVEPMXXPIEXEXMQIFIEXMRK
KôS^
GSGSETS[HIV [IPP EJXIV IEGL EHHMXMSR YRXMP XLIQM\XYVIMWWQSSXL
FOR THE ICING 5 8VMQ XLI XSTW SJ XLI GLSGSPEXI GEOIWPIZIPPMRKYWMRKEWLEVT
200g (7oz) Stork with Butter WIVVEXIH ORMJI MJ RIGIWWEV]
KS^
MGMRKWYKEVWMJXIH 6 Set the base layer onto a serving plate or cake board. Layer the
QP¾S^
-VMWLGVIEQPMUYIYV cake, sandwiching each layer with the icing.
TO DECORATE 7 9WMRK E TEPIXXI ORMJI GSEX XLI WMHIWERHXSTSJXLIGEOI[MXL
the remaining icing.
XFWTGSGSETS[HIV
8 (IGSVEXI XLI XST SJ XLI GEOI [MXLEPMKLXHYWXMRKSJGSGSE
KS^
HEVOGLSGSPEXIGYVPW
powder and the chocolate curls around the outside edge.

6 %DNLQH E A V E N Chocolate

By Sam Stern for Divine
(www.divinechocolate.com)
FOR THE BASE
150g (5¼oz) Divine Dark Chocolate
2½ tsp coffee granules
XWTGLMPPM¾EOIWGVYWLIH
Chilli-chocolate orange cake
4 Meanwhile, cream the softened butter with the caster sugar in a
food mixer or with a wooden spoon, until light and white. Beat
FOR THE GLAZE MR XLI IKK ]SPOW ERH GLSGSPEXI 7MJXXLI¾SYVFEOMRKTS[HIV
bicarbonate of soda and cocoa into the bowl and then add the
XFWTKSSHSVERKI
orange zest. Fold the mix gently together with a metal spoon
QEVQEPEHI
using big scooping movements. Add the rum, vanilla and water.
FOR THE FUDGE ICING
5 Whisk the egg whites until stiff (don’t overwhisk). Add to
KôS^
FYXXIVWSJXIRIH 300g (10½oz) icing sugar XLI QM\XYVI F] FIEXMRK MR XLI ½VWXXEFPIWTSSRXSPSSWIRXLI
125g (4½oz) caster sugar 25g (1oz) Divine consistency, then fold the rest in gently using a metal spoon.
GSGSETS[HIV 6 Pour the mix into the tin and put in the oven for 45-50 minutes
JVIIVERKIIKKWWITEVEXIH
125g (4½oz) butter (check after 35 – ovens vary!) To test it, prick with a cocktail
KöS^
WIPJVEMWMRK¾SYV
4 tbsp water stick, it should come out clean. Remove and place on a cooling
ETMRGLSJFMGEVFSREXISJWSHE rack.Take out of the tin after 5 minutes. Leave to cool.
FOR THE BITTER
ôXWTFEOMRKTS[HIV 7 For the glaze, put the marmalade into a saucepan and melt over
CHOCOLATE ICING
XFWT(MZMRIGSGSETS[HIV a low heat until it’s runny. Brush this onto the cooling, but still a
180g (6½oz) Divine
XFWTVYQSVERKINYMGISV[EXIV bit warm, cake with a pastry brush.
Dark chocolate
plus 1 tbsp water 8 For the fudge icing, combine the sifted icing sugar and cocoa
KôS^
YRWEPXIH
1 tsp vanilla essence powder in a bowl. Melt the butter and water and pour into
butter
the mix. Beat until combined. It should be easily spreadable, but
½RIP]KVEXIH^IWXSJôERSVERKI  XFWT KSPHIR W]VYT not runny – you may not need all the liquid. Ice the cake top
ERH WMHIW KIRIVSYWP] XMT MX XLIR ½RMWLYWMRKEWTEXYPE+SJSVE
1 4VILIEXXLISZIRXS„'+EW1EVOô WQSSXLSVEVSYKL½RMWL
2 0MRIERHKVIEWIEGQMR
XMRWTVMRKJSVQSVPSSWIFEWIH
 9 For the bitter chocolate icing, melt chocolate pieces in a bain-
3 Melt chocolate by placing the pieces in a heatproof bowl over marie with butter and golden syrup. Allow to cool, then pour
a pan of simmering water, not allowing the bowl to touch the on the cake to cover evenly. Let it set. Pipe messages on top or
water. Add the coffee granules and chilli. Let the mix melt, then decorate with chocolate leaves and orange zest.
stir with a wooden spoon. Remove the bowl and leave to cool.

Chocolate%DNLQH E A V E N 7
 Sachertorte
By Linda Collister fo Di i ( di i h l
Serves 10-12
FOR THE CAKE
200g (7oz) Divine dark chocolate
150g (5¼oz) soft unsalted butter
150g (5¼oz) caster sugar
6 large free-range eggs
) 3 Separate the eggs, putting the whites into another mixing bowl,
and beat the yolks into the creamed mixture one at a time,
beating well after each addition. On low speed, beat the cooled
GLSGSPEXIMRXSXLIQM\XYVI7MJXXLI¾SYVFEOMRKTS[HIVERH
salt on the mixture and gently fold in using a large metal spoon,
add the water, folding in until the mixture is soft and smooth.
4 Whip the egg whites until stiff, then beat in the rest of the
sugar a tablespoon at a time to make a stiff glossy meringue.
Add about a quarter of the meringue to the chocolate mixture
K õS^
WIPJVEMWMRK ¾SYV
a pinch of salt
1 tsp baking powder
1 tbsp hot water
FOR THE CHOCOLATE ICING
200g (7oz) Divine dark chocolate
50g (1¾oz) unsalted butter
2 tbsp golden syrup
and mix well to soften, then carefully fold in the rest of the
meringue in three batches. Spoon the mixture into the tin,
spread evenly, then make a slight hollow in the centre so the
sponge rises evenly. Bake in the oven for 1 hour or until a
skewer inserted into the centre comes out clean. Set the tin
on a wire cooling rack and leave to cool for 10 minutes, then
carefully unclip the tin and remove the base and lining paper.
Leave to cool completely.
5 Meanwhile, make the glaze. Put the apricot conserve, water and
QP ¾ S^
HSYFPI GVIEQ lemon juice into a small pan and heat gently, stirring constantly.
As soon as the mixture boils, remove the pan from the heat
FOR THE GLAZE
and push the mixture through a sieve into a small bowl. Turn
4 tbsp apricot conserve the cooled sponge cake upside down onto a wire rack – the
1 tbsp water ¾EXWYVJEGIMWIEWMIVXSGSZIV[MXLKEREGLI&VYWLXLILSXKPE^I
1 tsp lemon juice
over the top and sides of the sponge (some Austrian chefs split
the sponge in half horizontally, then sandwich the two halves
with more glaze). Leave to cool on the rack.
6 For the icing, put the chocolate, butter and syrup into a
heatproof bowl. Heat the cream until steaming and then pour
1 Preheat the oven to 170°C/Gas Mark 3. over the chocolate, butter and syrup mixture and stir gently
until melted and smooth.
2 For the sponge, break up the chocolate and put into a
heatproof bowl and melt gently. Remove the bowl from the 7 Pour the icing over the cake and spread over the top and
heat and leave to cool. Meanwhile, put the soft butter into the sides. Leave until set in a cool place (not the fridge). Serve with
bowl of a food mixer and beat using the whisk attachment, whipped cream.
until very creamy.Add half of the sugar and beat again until
ZIV] PMKLX ERH ¾YJJ]

8 %DNLQH E A V E N Chocolate
 Chocolate espresso layer cake
&]0EOIPERH[[[PEOIPERHGSYO) 1 Begin by making the espresso coffee.
Serves 8-10 2 4VILIEXXLISZIRXS×'+EW1EVO+VIEWIE0EOIPERH
FOR THE CAKE FOR THE ICING GQMR PSSWIFEWIHVSYRHHIITGEOIXMR[MXLWSJXIRIH
FYXXIVSV'EOI6IPIEWI
QPô¾S^ IWTVIWWS 560g (1lb 4oz)
coffee cream cheese 3 -REWQEPPWEYGITERWMQQIVXLIIWTVIWWSERHHEXIWSREPS[
LIEXJSVQMRYXIW6IQSZIJVSQXLILIEX
100g (3½oz) pitted dates, 100g (3½oz) icing
½RIP]GLSTTIH sugar, sieved 4 4PEGIXLIGLSGSPEXIMRXSEKPEWWFS[PWIXSZIVETERSJ[EVQ
[EXIVERHLIEXKIRXP]JSVQMRYXIWSVYRXMPXLIGLSGSPEXI
100g (3½oz) dark chocolate, QP¾S^ 
QIPXWQEOMRKWYVIXLEXXLIFS[PHSIWR´XXSYGLXLI[EXIV
broken into squares espresso coffee
5 7MJXXSKIXLIVXLI¾SYVFMGEVFSREXISJWSHEERHFEOMRKTS[HIV
KS^ TPEMR¾SYV TO DECORATE
-REPEVKIFS[PGVIEQXLIFYXXIVERHWYKEVYRXMPPMKLXERH¾YJJ]
1 tsp bicarbonate of soda 1 tbsp cocoa powder +VEHYEPP][LMWOMRXLIIKKWSRIEXEXMQI*SPHMRXLI¾SYVXLIR
1 tsp baking powder 25g (1oz) dark chocolate EHHXLIQIPXIHGLSGSPEXIERHHEXIWERHWXMV[IPPXSGSQFMRI
100g (3½oz) unsalted 6 4SYVMRXSXLITVITEVIHXMRERHFEOIJSVQMRYXIWSVYRXMPE
butter, softened, plus WOI[IVMRWIVXIHMRXSXLIQMHHPISJXLIGEOIGSQIWSYXGPIER
extra for greasing 0IEZIXSGSSPMRXLIXMRFIJSVIXYVRMRKSYXSRXSE[MVIVEGO
150g (5¼oz) light soft 7 8SQEOIXLIMGMRKTPEGIEPPXLIMRKVIHMIRXWMRXSEPEVKIQM\MRK
brown sugar FS[PERH[LMWO[MXLERIPIGXVMGLERHQM\IVJSVQMRYXISV
3 free-range eggs YRXMPXLIMGMRKMWWQSSXLERHGVIEQ]
8 ;LIRXLIGEOIMWGSQTPIXIP]GSSPGYXMXLSVM^SRXEPP]MRXSXLVII
PE]IVW7ERH[MGLIEGLPE]IVXSKIXLIV[MXLMGMRKERHWTVIEHXLI
VIQEMRHIVSZIVXLIXSTERHWMHIWSJXLIGEOIYWMRKETEPIXXI
ORMJIXSKMZIEWQSSXL½RMWL
9 8SHIGSVEXIQEOIGLSGSPEXIGYVPW[MXLE[MHIZIKIXEFPITIIPIV
SVGSEVWIKVEXIV(YWXXLIXSTSJXLIGEOI[MXLGSGSETS[HIV
XLIRWTVMROPI[MXLGLSGSPEXIGYVPW

Chocolate%DNLQH E A V E N 9
 %DUV ELVFXLWV

Chocolate biscuit cake

By Gerhard Jenne
WUYEVIGEOIXMRSVWMQMPEVWM^IH¾EXHMWL
Makes 1 large cake
150g (5¼oz) unsalted butter
1 Line EGQMR
with baking parchment. (You could use individual silicone loaf
tins to make your own chocolate bars, in which case you
will need to break the biscuits up smaller, or use a 20x34cm
100g (3½oz) golden syrup
FVS[RMIXMRFYXSRP]½PPXLVIIUYEVXIVWSJXLIXMR
200g (7oz) dark chocolate, chopped
1 medium free-range egg, lightly beaten
330g (11¾oz) digestive biscuits (or similar)
60g (2oz) walnuts
2 Gradually add the beaten egg and continue to stir with the
60g (2oz) sultanas
100g (3½oz) glacé cherries
75g (2¾oz) brazil nuts
\MR
with mixture.) Melt the butter and golden syrup together in a
saucepan and then bring to the boil. Add the chocolate, reduce
the heat to its lowest setting and stir with a whisk until the
chocolate has melted.
whisk until the mixture has thickened a little and formed a
shiny emulsion. The egg will cook in the heat of the mixture,
but be careful not to let it boil (the temperature shouldn’t
reach above 85°C). Remove from the heat.
3 Break YTXLIFMWGYMXWMRXSPEVKIGLYROWUYEVXIVWEVI½RI
TYX
them in a bowl and add the walnuts, sultanas and half the glacé
cherries. Pour the hot chocolate mix over the dry ingredients
and mix gently with a wooden spoon. Decant the mixture into
the prepared tin, leaving the runny chocolate on the side of the
FS[PJSVRS[4VIWWXLIQM\XYVI¾EXMRXLIXMR
4 Put the brazil nuts in the bowl that contained the chocolate
mixture and, using a spatula, coat them in the liquid chocolate
from the side of the bowl. Sprinkle them in a loose pattern
over the biscuit cake, then place the remaining glacé cherries
among them. For an American touch, you could also decorate it
with mini marshmallows. Chill for 3 hours or until set, then cut
MRXSFEVWSVPSRK½RKIVW

10 %DNLQJ H E A V E N Chocolate
 White chocolate
coconut macaroons
By Gerhard Jenne
Makes about 60 singles or 30 sandwiches
FOR THE MACAROONS
150g (5¼oz) white chocolate
200g (7oz) desiccated coconut
4 medium free-range egg whites
a pinch of salt
150g (5¼oz) caster sugar
FOR SANDWICHING
100g (3½oz) raspberry jam
100g (3½oz) clotted cream
TO MAKE CHIPMUNKS OR MICE
1 Preheat the oven to 180°C/Gas Mark 4. Chop the chocolate
into small pieces (about 2-3mm), then mix with the coconut.
2 Put the egg whites in a large bowl with the salt and whisk with
an electric mixer until bubbles form. Gradually, spoon by spoon,
whisk in the caster sugar until you have a soft-peaked meringue.
3 Using a spatula, gently fold in the chocolate coconut mix. Pipe
or spoon heaps of the mixture, roughly 2cm (¾in) in diameter,
onto a baking sheet lined with baking parchment.
4 Bake for 10-12 minutes until they just turn slightly golden. They
FVS[RUYMGOP]YWYEPP]SRXLIFEWI½VWXWSOIITERI]ISRXLIQ
5 Remove from the oven and leave to cool, then carefully lift
them off the baking parchment.
6 They are moreish served plain, but make a treat sandwiched
together with clotted cream and raspberry jam. Spread the
KöS^
¾EOIHEPQSRHW base of one macaroon with jam, another with clotted cream
50g (1¾oz) currants and press together. Or, if you wish to add a little more detail,
KS^
HEVOGLSGSPEXI pipe the cream around the perimeter rather than spreading it.

TIP To style the macaroons like animals for a children’s party, keep
The recipes on the macaroons round for chipmunks or to make mice, pipe
pages 10-11
XLIQMREXIEVHVSTWLETI-RWIVXXLITSMRX]IRHSJX[S¾EOIH
are taken from
Konditor & Cook almonds as ears, add two currants as eyes and bake as above.
by Gerhard Jenne, Melt the chocolate, put it into a small parchment piping bag,
published by Ebury then pipe the nose detail onto their faces.
Press, RRP £20.

Chocolate%DNLQH E A V E N 11
%D


H E A V E N

Adinkra biscuits Nutella cheesecake bars

By Gloria Lilley for Divine (www.divinechocolate.com) By Baking Mad (www.bakingmad.com)
Makes 40 biscuits (using 5x5cm handcut/cookie cutters) Makes 12
FOR THE BISCUITS 125g (4½oz) golden syrup FOR THE BASE
375g (13¼oz) organic 1 large free-range egg, 250g (9oz) Bourbon biscuits
TPEMR ¾SYV lightly beaten 100g (3½oz) unsalted butter, melted
 XWT FEOMRK TS[HIV grated zest of 2 oranges K ôS^ YRVI½RIHHEVOQYWGSZEHSWYKEV
K öS^ (MZMRI \KôS^ (MZMRIQMPO FOR THE TOPPING
GSGSE TS[HIV chocolate and orange bars
500g (1lb 2oz) Nutella
125g (4½oz) granulated FOR THE ICING
500g (1lb 2oz) cream cheese
sugar QPô¾S^ [EXIV
100g (3½oz) icing sugar
125g (4½oz) unsalted 250g (9oz) icing sugar
butter, diced QP¾S^ HSYFPIGVIEQ
KõS^ IKK[LMXITS[HIV

1 Zest the orange and infuse in the beaten egg.
2 Roughly chop one of the chocolate bars.
3 7MJXXLI¾SYVGSGSETS[HIVERHFEOMRKTS[HIVMRXSXLIFS[P
of your mixer. Add the sugar and mix well.
4 %HHXLIFYXXIVERHYWMRK½RKIVXMTWVYFXLIMRKVIHMIRXW
together until it resembles breadcrumbs. When the butter is
evenly mixed, add the chopped chocolate and mix well.
5 Make a well in the centre and pour in the beaten egg and syrup.
Beat with the paddle attachment on low speed for 3 minutes
or until it forms into one ball. Place the dough on a board and
KMZIMXE½REPORIEHXLIRHMZMHIMRLEPJERHWUYEWLHS[RMRXS
IZIRWM^IHHMWGW'SZIV[MXLTEVGLQIRXTETIVERHVSPPSYX'YX
into desired shapes, then evenly space on a parchment-lined
FEOMRKXVE]ERHTPEGIMRXLIJVII^IVJSVQMRYXIW
6 4VILIEXXLISZIRXS„'+EW1EVO&EOIJSV
QMRYXIWSVYRXMPHEVOFVS[R6SXEXIEJXIVQMRYXIWWSEPPEVI
done evenly. Remove from the oven and cool on a wire rack.
7 Melt the remaining chocolate, then stir to cool. Dip the cookies
in the chocolate and lay on parchment paper to set.
8 For the icing, put the ingredients in a bowl and whisk together
until stiff peaks form. Don’t overbeat. Add a tsp of icing sugar at
a time for thicker consistency. Pipe your design on the cookies.
1 Using a rolling pin or food processor, break up the Bourbon
biscuits into crumbs.
2 In a saucepan, melt the butter and sugar together and then add
the biscuit crumbs.
3 4SYVMRXSEPMRIHWUYEVIGEOIXMRERHTVIWWHS[R½VQP]XSWIX
the biscuits in place. Chill in the fridge.
4 Once chilled, spread a layer of Nutella on top of the biscuit
base, keeping the majority of it back to be mixed with the
cream cheese.
5 In a separate bowl, beat together the remaining Nutella, cream
cheese and icing sugar.
6 Gently whip the double cream. Keep a few tsp aside and fold
the remaining cream into the cream cheese mixture.
7 Pour the mixture on top of the biscuit base and smooth with a
palette knife. Using the remaining cream, spoon a few drops on
top and with a skewer or tooth pick gently run it through the
mixture in different directions to create a ripple effect.
8 Place in the fridge to chill. Cut into bars when serving. A nice
½RMWLMRKXSYGL[SYPHFIEWTVMROPISJLE^IPRYXWSRXST

12 %DNLQH E A V E N Chocolate
 Bourbon biscuits
By Baking Mad (www.bakingmad.com) 1 -REJSSHTVSGIWWSVFPIRHXSKIXLIVXLI¾SYVFYXXIVGSGSE
Makes 12 powder, sugar, golden syrup and bicarbonate of soda.
FOR THE BISCUITS 2 Gradually add the milk until the mixture forms a dough.
KS^ TPEMR[LMXI¾SYV 3 ;VETXLIHSYKLMRGPMRK½PQERHGLMPPMXMRXLIVIJVMKIVEXSVJSV
10 minutes. Unwrap and roll out the dough to a thickness of
KôS^ YRWEPXIHFYXXIVGLMPPIH
1cm (½in).
KöS^ GSGSETS[HIV
4 Cut out rectangles approximately 3x8cm (1x3in) and use a
KôS^ YRVI½RIHKSPHIRGEWXIVWYKEV skewer to make the traditional indents on the top of every
XFWTKSPHIRW]VYT other biscuit.
XWTFMGEVFSREXISJWSHE 5 Place on a baking sheet lined with baking paper and chill the
XFWTQMPO biscuits in the fridge for 30 minutes.
FOR THE FILLING 6 Preheat the oven to 180°C/Gas Mark 4.
XFWTGYWXEVHTS[HIV 7 Bake the biscuits for 20-25 minutes, then leave to cool.
KôS^ MGMRKWYKEV 8 8SQEOIXLI½PPMRKFPIRHXSKIXLIVXLIMGMRKWYKEVFYXXIVGYWXEVH
powder and cocoa powder. Loosen with milk.
KS^ GSGSETS[HIV
9 3RGIXLIFMWGYMXWEVIJYPP]GSSPIHTMTIXLI½PPMRKERHWERH[MGL
KöS^ YRWEPXIHFYXXIVWSJXIRIH
the biscuits together.
XWTQMPO

Chocolate%DNLQH E A V E N 13
 'HVVHUWV

Dark and white mint

B chocolate saucy puds
B By Stork (www.bakewithstork.com) 1 For the white chocolate mint ganache, gently melt together the
BB Makes 4 [LMXI GLSGSPEXI 7XSVO HSYFPI GVIEQERH½RIP]GLSTTIHQMRX
leaves. Stir until smooth and glossy.
B B FOR THE SAUCY PUDS
2 large free-range eggs
2 Divide the mixture between four silicone petit four cases or the
BB 50g (1¾oz) light muscovado sugar
recesses of a silicone ice cube tray. Place them in the freezer for
30 minutes to harden.
B XWTTPEMR¾SYV 3 To make the pudding batter, beat together the eggs and the

B XWTGSVR¾SYV
¼ tsp mint extract
WYKEV YRXMP GSQFMRIH 7MJX SZIV XLI TPEMR¾SYVERHGSVR¾SYVERH
mix well. Stir through the mint extract.
140g (5oz) dark chocolate 4 Melt together the plain chocolate, Stork and cream and stir
until evenly mixed. Add this to the pudding batter and mix well.
110g (4oz) Stork tub
5 Set the batter to one side to cool to room temperature.
2 tbsp double cream
6 Prepare four pudding moulds. Grease well and add the cocoa
1 tsp cocoa powder, to dust pudding moulds
powder.Turn the mould to coat the base and sides well before
FOR THE GANACHE tapping out the excess.
100g (3½oz) white chocolate 7 Preheat the oven to 200°C/Gas Mark 5.
20g (¾oz) Stork tub 8 To assemble the puds, add a generous spoonful of dark
1 tbsp double cream chocolate pudding mixture to the base of each mould. Take the
4 fresh mint leaves, finely chopped hardened ganache from the freezer and add one portion to the
centre of each pudding.
9 Split the rest of the chocolate pudding mixture between the
four moulds, adding it on top of the ganache.
10 Bake the puddings for 8-10 minutes in the oven. Release from
the moulds straight onto a plate and serve right away.

14 %DNLQJH E A V E N Xxxxxxxxxx
Chocolate
Jewelled chocolate torte Death by chocolate (and
By Abel & Cole (www.abelandcole.co.uk) pumpkin) cheesecake
Serves 6
By Abel & Cole (www.abelandcole.co.uk)
FOR THE TORTE
Serves 8-10
WYR¾S[IVSVSPMZISMP
FOR THE CHEESECAKE 75g (2¾oz) icing sugar
200g (7oz) dark chocolate
1kg (2lb 2oz) pumpkin 1 tsp ground ginger
150g (5¼oz) butter, at room temperature or squash ½ tsp ground nutmeg
150g (5¼oz) caster sugar 250g (9oz) walnuts ETMRGLSJKVSYRHGPSZIW 
4 free-range eggs
XFWTTPEMR¾SYV
50g (1¾oz) dates, pitted 250g (9oz) mascarpone B
PIZIPXWTKVSYRHGMRREQSR
1 tbsp ground cinnamon
sea salt
or full fat crème fraîche
HSYFPI
35g (1¼oz) ground almonds
1 pomegranate
GVrQIJVEwGLIXSWIVZI
1 Preheat the oven to 180°C/Gas Mark 4. Brush the bottom and
sides of a 20cm (8in) loose-bottomed cake tin with oil. Line the
base of the tin with a round of baking paper.
2 'LSTXLIGLSGSPEXI4YXMXMRELIEXTVSSJFS[P,EPJ½PPETER
with boiling water. Pop the bowl in the pan so it sits on top of
it snugly, but the water doesn’t touch the bottom of the bowl.
Gently heat for 2-3 minutes until the chocolate melts.
3 Beat the butter and sugar with electric beaters or a wooden
WTSSRJSVQMRYXIWYRXMPTEPIERH¾YJJ]&IEXXLIIKKWMRE
separate bowl, then a little at a time into the butter and beat
[IPP-JXLIQM\PSSOWPMOIMX´PPGYVHPIEHHEWTSSRJYPSJXLI¾SYV
4 7MIZIXLI¾SYVMRXSXLIQM\[MXLXLIKVSYRHGMRREQSR%HHXLI
QIPXIHGLSGSPEXIERHKVSYRHEPQSRHW9WIE¾I\MFPIWTEXYPEXS
lift and fold the cake mixture together.
5 7GVETIXLIGEOIQM\XYVIMRXSXLIXMR&EOIJSVQMRYXIW
until it’s just set, with a little wobble in the middle and has
formed a crust. Leave the cake to cool in the tin. Pop it in the
freezer overnight. Decorate with pomegranate seeds and serve
with crème fraîche.
QP¾S^
B
200g (7oz) dark chocolate cream B B
a little butter or oil B
1 Preheat the oven to 220°C/Gas Mark 7. Put a large roasting tin
B
on the top shelf to heat up.
2 Cut the pumpkin into wedges. Remove the seeds. Pop on the
roasting tin. Roast for 30 minutes or until mashably tender.
3 In a blender, whizz the walnuts, dates, cinnamon and a pinch
SJWIEWEPXYRXMPXLI]JSVQ½RIGVYQFW7IXEFS[PSZIVETER
of simmering water. Break in the chocolate. Gently melt. Fold
half the chocolate through the nutty date mix to make the
cheesecake base.
4 Lightly oil or butter a cake or tart tin with a removable base.
Press the chocolate mix into the base and up the sides as much
as possible. Pop in the freezer to set.
5 7GSSTXLIVSEWXIHWUYEWL¾IWLJVSQMXWWOMR&PIRHXSETYVqI
with the icing sugar and spices. Fold in the mascarpone. Whip
XLIGVIEQXLIRJSPHMXXLVSYKL7TSSRMRXSXLIXMR
6 Gently fold 4-5 tbsp water into the remaining chocolate. Whisk
until silky smooth. Drizzle over the cheesecake top. Pop in the
freezer to set for 30 minutes or in the fridge for a few hours.
Chocolate%DNLQH E A V E N 15
 Chocolate hazelnut
puddings with
orange praline
&]%PPIKVE1G)ZIH]JSV(MZMRI[[[HMZMRIGLSGSPEXIGSQ
6 ;LMWOXLIIKK[LMXIWYRXMP½VQXLIREHHXLIWYKEVERH
Makes 8 [LMWOEFMXQSVIXS½VQTIEOW*SPHXLIIKK[LMXIWMRXSXLI
QM\MRXLVIIPSEHWQEOMRKWYVIXLEXIEGLSRIMWXLSVSYKLP]
FOR THE PUDDINGS
MRGSVTSVEXIHFIJSVIEHHMRKXLIRI\XSRI
100g (3½oz) Divine dark chocolate
7 &SMPEJYPPOIXXPI
6 free-range eggs
8 0SEHXLIQM\MRXSXLIVEQIOMRWKIRXP]EPPS[MRKWTEGIJSVXLIQ
180g (6½oz) butter, at room temperature
JVSQXLIXST
150g (5¼oz) Fairtrade caster sugar, for the butter
60g (2oz) Fairtrade caster sugar, for the egg whites
75g (2¾oz) Fairtrade cocoa powder
125g (4½oz) ground hazelnuts
3 tbsp boiling water
FOR THE PRALINE
60g (2oz) Fairtrade caster sugar
50g (1¾oz) hazelnuts, whole and toasted
grated zest of 2 oranges
TO SERVE
crème fraîche
1 8LITYHHMRKWEVIEXLVIIFS[PSTIVEXMSRWSKIXVIEH]
XSVMWI¯EFSYXGQöMR
9 4YXXLIVEQIOMRWMREVSEWXMRKXVE]ERH½PP[MXL[EXIVJVSQXLI
OIXXPIYRXMPMXGSQIWLEPJ[E]YTXLIVEQIOMRWXSTTMRKYTJVSQ
XLILSXXETMJRIGIWWEV]
10 'SSOJSVQMRYXIWXLIRPIEZIXSWXERHJSVQMRYXIWFIJSVI
VYRRMRKEORMJIVSYRHERHXYVRMRKXLIQSYX
11 ;LMPIXLITYHHMRKWEVIGSSOMRKQEOIXLITVEPMRI4YXXLI
WYKEVMREWQEPPWEYGITER[MXLEXLMGOFSXXSQERH[IXMX[MXLE
XEFPIWTSSRSJ[EXIV0IEZIJSVEGSYTPISJQMRYXIWXSWSEOMR
12 0MKLXP]SMPEWLIIXSJKVIEWITVSSJTETIVERHPE]SREFEOMRKXVE]
13 ,IEXXLIWYKEVSRELMKLLIEX¯XLMWMWEGEWISJWXERHF]]SYV
TER¯HSRSXWXMVNYWXW[MVPXLITEREFMXMJ]SYWIIXLIIHKIW
EVIHEVOIRMRK/IITGSSOMRKYRXMPKSPHIRFVS[RGEVEQIPERH
XLIRXLVS[MRXLILE^IPRYXWERH^IWX
14 6SPPERHGSEXEPPXLIRYXWMRXLIGEVEQIPERHXLIRXYVRSYX
SRXSXLISMPIHKVIEWITVSSJ0IEZIXSGSSPXLIRVSYKLP]GLST
2 &YXXIVERH¾SYVIMKLXôGQôMR
VEQIOMRWERHOIITMRXLI
15 7IVZIXLITYHW[MXLELIJX]WTVMROPMRKSJXLITVEPMRIERHE
JVMHKI4VILIEXXLISZIRXS„'+EW1EVO
WTPSHKISJGVrQIJVEwGLI
3 &VIEOXLIGLSGSPEXIMRXSWQEPPTMIGIWERHQIPXIMXLIVMRXLI
QMGVS[EZISVMREFS[PSZIVETERSJWXIEQMRK[EXIV3RGI
QIPXIHPIEZIYRXMPGSSP

B 4 7ITEVEXIXLIIKKWMRXSX[SWITEVEXIFS[PW¯EWQEPPSRIJSV
XLI]SPOWERHEFMKIRSYKLSRIXS[LMWOXLI[LMXIWMR
B 5 -RXLIXLMVHFS[PGVIEQXLIFYXXIVERHGEWXIVWYKEV

BB %HHXLIIKK]SPOWSRIF]SRIFIEXMRK[IPP7XMV
MRXLIQIPXIHGLSGSPEXIFSMPMRK[EXIVGSGSE
B TS[HIVERHLE^IPRYXWYRXMP[IPPFPIRHIH

BB
B
B

16 %DNLQH E A V E N Chocolate
'ETTYGGMRSGLIIWIGEOI White choc crème brûlée
By Linda Collister for Divine (www.divinechocolate.com) By Lakeland (www.lakeland.co.uk)
Serves 8-12 Makes 6
*368,)&%7) QP¾S^
HSYFPIGVIEQ
KôS^
(MZMRI(EVO'LSGSPEXI KS^
[LMXIGLSGSPEXIGLSTTIH
KöS^
YRWEPXIHFYXXIVHMGIH PEVKIJVIIVERKIIKK]SPOWEXVSSQXIQTIVEXYVI
KS^
HMKIWXMZIFMWGYMXW KôS^
KVERYPEXIH[LMXIWYKEVTPYWI\XVEJSVXST
*368,)*-00-2+ QPô¾S^
2MIPWIR1EWWI]1EHEKEWGEV
1I\MGER 
KPFS^
FIWXUYEPMX]GVIEQGLIIWI
KôS^
PMKLXQYWGSZEHSWYKEV
:ERMPPE)\XVEGX
B
KöS^
GEWXIVWYKEV 1 Preheat the oven to 150°C/Gas Mark 2. Place six ramekins B
VSYRHXWTMRWXERXGSJJIIHMWWSPZIHMRXFWTLSX[EXIV
¯\GQ\öMR
QP¾S^
ZSPYQI¯MRXSEHIIT
roasting tin and set aside. B B
XFWT/ELPYESTXMSREP
PEVKIJVIIVERKIIKKW
(MZMRIGSGSETS[HIVJSVHYWXMRK
1 4VILIEXXLISZIRXS„'+EW1EVO&VIEOYTXLIGLSGSPEXI
ERHQIPXKIRXP][MXLXLIFYXXIVMRELIEXTVSSJQM\MRKFS[P
Remove from the heat and stir gently until smooth. Put the
FMWGYMXWMRXSETPEWXMGFEKERHGVYWLXSQEOI½RIGVYQFW
2 8MTXLIGVYQFWMRXSXLIGLSGSPEXIQM\[IPPERHXLIRXMTXLI
2 -REWEYGITERFVMRKXLIGVIEQXSEWMQQIVSZIVEQIHMYQLMKL B
heat. Add in the white chocolate, remove from the heat and
[LMWOYRXMPXLIGLSGSPEXILEWQIPXIHGSQTPIXIP]7IXEWMHI B
3 In a bowl, whisk the egg yolks and sugar until the sugar has
GSQTPIXIP]HMWWSPZIH+VEHYEPP]EHHXLIGVIEQQM\XYVIXSXLI
IKKW[LMPIGSRXMRYSYWP][LMWOMRKXSTVIZIRXWGVEQFPMRKSV
curdling. Add the vanilla and whisk to mix.
4 7XVEMRXLIGYWXEVHXLVSYKLE½RIWMIZIMRXSEPEVKIQIEWYVMRK
jug. Divide evenly between the ramekins and add enough hot
QM\XYVIMRXSEGQMR
WTVMRKGPMTXMRKVIEWIHERHWIXSRE [EXIVXSXLIVSEWXMRKXMRXSGSQILEPJ[E]YTXLIWMHIWSJXLI
FEOMRKXVE]9WMRKXLIFEGOSJEWTSSRTVIWWXLIQM\XYVIMRXS VEQIOMRW&EOIJSVQMRYXIW8SGLIGOMJXLIGYWXEVHMWWIX
XLIFEWISJXLIXMRERHLEPJ[E]YTMXWWMHIW'LMPPYRXMPRIIHIH gently shake a ramekin; the custard is ready when it trembles
slightly in the centre. Remove from the oven and set the
3 Put the cream cheese, both sugars, dissolved coffee, Kahlua (if
ramekins on a cooling rack. Once cooled, refrigerate for
YWMRK
ERHXLIIKKWMRXSXLIFS[PSJEJSSHTVSGIWWSVERHVYR
LSYVWYRXMPGLMPPIH
YRXMPXLIQM\XYVIMWZIV]WQSSXL4SYVXLI½PPMRKMRXSXLIXMRWIX
on the baking tray. Bake in the oven for 40 minutes until just set, 5 &IJSVIWIVZMRKWTVMROPIWYKEVXSGSEXXLIXSTSJXLIGLMPPIH
then turn off the heat and leave the cheesecake to cool in the GYWXEVH'EVEQIPM^I[MXLEOMXGLIRFPS[XSVGLQSZMRKMRE
SZIR;LIRGSQTPIXIP]GSPHGSZIVERHGLMPPSZIVRMKLX GMVGYPEVQSXMSRJSVWIGSRHWSVTPEGIYRHIVELSXKVMPP
Chill in the fridge for 5 minutes before serving with your
4 8SWIVZIGEVIJYPP]YRGPMTXLIXMRERHWIXXLIGLIIWIGEOISRE
favourite berries.
WIVZMRKTPEXI(YWXLIEZMP][MXLGSGSE

Chocolate%DNLQH E A V E N 17
 'HVVHUWH E A V E N
Chocolate, pear
and almond tart
&]0YG];EPPVSGO 1 For the pastry, preheat the oven to 180°C/Gas Mark 4. Place all
Serves 8-10 XLIMRKVIHMIRXWMREJSSHTVSGIWWSVERHTYPWIYRXMP½RIGVYQFW
JSVQ4VIWWXLIGVYQFWMRXSEGQMR
VSYRHXEVXGEWI
FOR THE TART
TVIWWMRK½VQP]YRXMPXLIGVYQFWWXEVXXSJSVQSRIPE]IVEFSYX
125g (4oz) unsalted butter, cold and diced QQXLMGO4PEGIMRXLIJVMHKIJSVLSYV&PMRHFEOIMRXLISZIR
KS^
TPEMR¾SYV JSVQMRYXIWSVYRXMPKSPHIRERHXLITEWXV]WXEVXWXSGSQI
1 tbsp icing sugar, sifted
FOR THE FILLING
175g (6oz) unsalted butter, chopped
175g (6oz) ground almonds
175g (6oz) caster sugar
200g (7oz) dark chocolate
3 free-range eggs
1 x 400g (14oz) tin of pears in syrup, quartered
E[E]JVSQXLIGEWIWMHIW0IEZIXSGSSPMRXLIXMR Alternatively,
FY]WLSVXGVYWXTEWXV]SVFY]ETVIQEHIERHTVIGSSOIH
shortcrust tart case.
2 In EWEYGITERGSQFMRIXLIFYXXIVKVSYRHEPQSRHWWYKEVERH
GLSGSPEXIERHTPEGISZIVEPS[QIHMYQLIEXYRXMPQIPXIH
WXMVVMRKSGGEWMSREPP]XSGSQFMRI3RGIGSQFMRIHVIQSZIXLI
TERJVSQXLILIEXERHPIEZIXLIQM\XYVIXSGSSP
3 0MKLXP]FIEXXLIIKKW
4 3RGIXLIGLSGSPEXIQM\XYVIMWGSSPEHHXLIIKKWSRIXWTEXE
XMQIERHWXMVXSGSQFMRI
5 Pour XLIQM\XYVIMRXSXLITEWXV]GEWIPIZIPSYXERHHIGSVEXI
with the sliced pears.
6 Put XLIXEVXMRXLISZIRERHFEOIJSVQMRYXIW
 SVYRXMPWIX8LISYXWMHI[MPPFI½VQFYXXLI
  GIRXVI[MPPVIQEMRKSSI]7IVZIXLMWXEVX
  [EVQ[MXLTIVLETWWSQIGVIEQSV
  MGIGVIEQSRXLIWMHI

B
B
BB
B
BB
B
B

18 
 H E A V E N Chocolate
Nutella and banana tart Chocolate lava pudding
By Lucy Wallrock By Lucy Wallrock
Serves 6-8 Serves 8 10
FOR THE TART FOR THE PUDDING
1 sheet of pre-rolled puff pastry 150g (5oz) unsalted butter, roughly chopped
1 small jar of Nutella 225g (8oz) dark chocolate, broken into pieces
3-4 ripe bananas 240g (8½oz) caster sugar
2 tsp unsalted butter, melted 4 free-range eggs, lightly beaten 
1 Preheat the oven to 200°C/Gas Mark 6.
 XFWT TPEMR ¾SYV
B
2 0MRIEFEOMRKXVE]PEVKIIRSYKLJSVXLITEWXV]WLIIXXS½X[MXL 1 Preheat the oven to 180°C/Gas Mark 4. Put the butter and B
baking paper. chocolate in a saucepan and place over a medium to low heat
until melted. Once melted, remove the pan from the heat and
B B
3 Place one sheet of the frozen pastry onto the centre of the
baking paper and leave for 10 minutes to thaw. leave to cool. B
4 Meanwhile, slice the bananas into 1cm (½in) rounds.
5 With the back of a knife, gently score a 1cm (½in) line around
2 Whisk the eggs and sugar together until combined.
3 Once cool, add the sugar mixture to the chocolate and stir
B
the outside of the pastry (don’t cut all the way through the XLSVSYKLP] XS GSQFMRI %HH XLI ¾SYVERHWXMV
pastry). This will form the outside of the tart wall. 4 Pour into an ovenproof 20x20cm (8x8in) dish and place in the
6 With a fork, prick some holes in the centre square of the pastry oven for 15-25 minutes. Once cooked, the pudding should be
(not the outer wall) a dozen times. set around the edges, but still have a little wobble in the centre.
7 Using a blunt knife, spread the Nutella into the centre square 5 Serve warm.
of the pastry, being careful not to get any on the outside wall.
Ensure that the Nutella is spread evenly and is about 3-5mm
(¼in) thick.
8 7XEVXMRKEXSRIIRHSJXLITEWXV]ERH½RMWLMRKEXXLISXLIV
place the banana slices in the centre square on the Nutella.
9 Using a pastry brush (or the back of a spoon if you don’t have
one), brush the wall of the pastry with the melted butter. The recipes on
pages 18-19 are
10 Place the tart in the oven and cook for 25-30 minutes or until taken from Simply
the walls of the tart are golden. Sweet by Lucy Wallrock,
11 Once cooked, remove the tart from the oven, cut into desired published by New
Holland Publishers,
sized portions and serve with a dollop of ice-cream. RRP £16.99.

Chocolate%DNLQH E A V E N 19
 7HDWLPHWUHDWV

Chocolate coconut
candy bars
By Sally McKenny 1 Line a 23cm (9in) square baking pan with aluminium foil, leaving
Makes about 25 enough overhang on the sides to easily remove the coconut
mixture after chilling. Set aside.
FOR THE BARS
2 In a large bowl, stir together the coconut, condensed milk, icing
396g (14oz) bag of shredded sweetened coconut
sugar, salt and vanilla extract until combined.The mixture will be
396g (14oz) tin of full-fat sweetened condensed milk very sticky and might be hard to stir, so use some arm muscle.
240g (8½oz) icing sugar 3 Press the mixture into the prepared pan, doing your best to do
¼ tsp salt so evenly. I use the back of a spoon to help pack it down tightly.
1½ tsp vanilla extract Cover the pan tightly and refrigerate for at least 1½ hours.
510g (18oz) semi-sweet chocolate, coarsely chopped 4 While the mixture is chilling, line a large baking sheet with
parchment paper or a silicone baking mat. Set aside.
5 %JXIV XLI QM\XYVI LEW GLMPPIH MX WLSYPH FI ½VQ ERH IEW] XS
work with. If it is still quite sticky, chill for 1 hour. Remove from
the pan using the overhang on the sides. Slice the coconut
mixture into rectangles, about 2.5x5cm (1x2in) large. Peel
off any foil adhering to the rectangles. Place the bars on the
prepared baking sheet and refrigerate until ready to dip.
777 6 Melt or temper the chocolate. Remove the coconut bars from
77 the refrigerator and, working with one at a time, dip in the
chocolate using a dipping tool (or fork). Place the bars onto the
777 The recipes on
pages 20-22 are baking sheet after dipping. If there is leftover chocolate, drizzle
77 taken from Sally’s
Candy Addiction
it over the bars using a squeeze bottle (or fork). Allow the
chocolate to set completely at room temperature for 1 hour.
777 by Sally McKenny,
published by Race
Point, RRP £16.

20 
H E A V E N Chocolate
 Brown butter caramel
6SPS® blondies
By Sally McKenny
Makes 16
FOR THE BLONDIES
114g (4oz) unsalted butter, cut into 8 equal slices
220g (7¾oz) light brown sugar
1 large free-range egg, at room temperature
2 tsp vanilla extract
1 First, brown the butter. Melt over medium heat in a large
saucepan or skillet. Use a light-coloured pan so that you can see
the colour of the butter and know when it is browned. With
a wooden spoon or rubber spatula, stir occasionally to ensure
the butter is browning evenly. Once completely melted, the
butter will begin to foam up and take on a nutty aroma. When
it begins to turn tan, immediately remove the pan from the heat
and pour into a medium-size heatproof bowl (this helps stop
the cooking process). Allow the butter to cool for 10 minutes.
KôS^
TPEMR¾SYV
2 Preheat the oven to 180°C/Gas Mark 4. Line 20cm (8in) square
1 tsp baking powder baking pan with aluminium foil or parchment paper, leaving
¼ tsp salt enough overhang to easily remove the blondies once cooled.
35 Rolo®, halved 3 In a large bowl, vigorously whisk the brown butter and brown
sugar together until combined and no brown sugar lumps
remain. Whisk in the egg and vanilla until combined. Set aside.
4 -REQIHMYQFS[P[LMWOXLI¾SYVFEOMRKTS[HIVERHWEPXYRXMP
GSQFMRIH7PS[P]TSYVXLI¾SYVQM\MRXSXLI[IXMRKVIHMIRXW
stirring with a rubber spatula or wooden spoon until combined. 77
(SRSXSZIVQM\8LIFEXXIV[MPPFIZIV]XLMGO*SPHMRXLI6SPSW 77
5 Pour or spoon the batter into the prepared baking pan. Bake
for 25 minutes, or until lightly browned on top. Allow the 77
blondies to cool completely in the pan set on a wire rack.
Once cool, remove the blondies from the pan by lifting out the
77
aluminium foil, invert onto a large cutting board, peel away the
foil, turn back over and cut into squares.
77

Chocolate%DNLQH E A V E N 21

D

H E A V E N
¼

'LEMXIEPEXXIXVYJ¾IW
&]7EPP]1G/IRR] 1 For XLI½PPMRKTPEGI[LMXIGLSGSPEXIMREPEVKILIEXTVSSJFS[P
Makes 60 7IXEWMHI
FOR THE FILLING 2 4SYVXLIHSYFPIGVIEQMREWQEPPWEYGITERSZIVQIHMYQLIEX
;LMWOMRXLIGMRREQSRKMRKIVGEVHEQSQERHGPSZIW;LMWOMRK
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öXWTKVSYRHGMRREQSR QM\XYVISZIVXLI[LMXIGLSGSPEXI+IRXP]FIKMRWXMVVMRK[MXL
ôXWTKVSYRHKMRKIV a [SSHIRWTSSRMRSRIHMVIGXMSR(SRSXJSVGIJYPP]WXMV3RGI
XLIQM\XYVIMWGSQTPIXIP]WQSSXLGSZIV[MXLGPMRK½PQTVIWWIH
ôXWTKVSYRHGEVHEQSQ
SRXLIXSTSJXLIQM\XYVILet WMXEXVSSQXIQTIVEXYVIJSV
õXWTKVSYRHGPSZIW LSYVXLIRXVERWJIVXSXLIVIJVMKIVEXSVJSVQSVILSYVW
ôXWTZERMPPEI\XVEGX %JXIVGLMPPMRKXLIKEREGLIQM\XYVI[MPPFIWQSSXLERHEPMXXPI
FOR THE COATING WSJXFYXWXMPPQEREKIEFPIF]LERH
õXWTKVSYRHGMRREQSR 3 0MRIEPEVKIFEOMRKWLIIX[MXLTEVGLQIRXTETIVSVE
WMPMGSRIFEOMRKQEXSet EWMHI6IQSZIXLIKEREGLIJVSQXLI
XFWTWYKEV
VIJVMKIVEXSV1IEWYVIXWTVSPPFIX[IIR]SYVLERHWMRXSEFEPP
KS^
WIQMW[IIXGLSGSPEXIGSEVWIP]GLSTTIH
ERHTPEGISRXLIFEOMRKWLIIX6ITIEX[MXLVIQEMRMRKKEREGLI
4 For XLIGSEXMRKGSQFMRIXLIGMRREQSRERHWYKEVMREWQEPP
FS[P7IXEWMHI1IPXSVXIQTIVXLIWIQMW[IIXGLSGSPEXI
5 0MRIERSXLIVFEOMRKWLIIX[MXLTEVGLQIRXTETIVSVEWMPMGSRI
FEOMRKQEX6IQSZIXVYJ¾IWJVSQXLIVIJVMKIVEXSVOIITMRK
XLIVIWXGLMPPIH;SVOMRK[MXLSRIXVYJ¾IEXEXMQIHMT
GSQTPIXIP]MRXSXLIGLSGSPEXIYWMRKEHMTTMRKtool SVJSVO

4PEGISRXSXLITVITEVIHFEOMRKWLIIXERHWTVMROPIPMKLXP]
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XIQTIVEXYVIFIJSVIWIVZMRK

777
77
777
77
777
22 %DNLQH E A V E N Chocolate
 8VMTPIGLSGSPEXI
mousse
Serves 4 1 For the dark chocolate mousse, melt the chocolate in a bain-
FOR THE DARK CHOCOLATE MOUSSE QEVMIWIXSZIVELEPJ½PPIHWEYGITERSJWMQQIVMRK[EXIVWXMVVMRK
occasionally. Remove from the heat once melted.
180g (6oz) dark chocolate, chopped
2 7TVMROPIXLIKIPEXMReTS[HIVSZIVXLIQMPOMREWQEPP
½ tsp gelatine powder
QMGVS[EZIEFPINYK1MGVS[EZISRLMKLYRXMP[EVQIHERH
QP¾S^ QMPO WXEVXMRKXSWMQQIV;LMWOMRXSXLIQIPXIHGLSGSPEXIERHXLIR
QP¾S^ [LMTTMRKGVIEQ PIXXLIQM\XYVIGSSPXSVSSQXIQTIVEXYVI
FOR THE MILK CHOCOLATE MOUSSE 3 ;LMTXLIGVIEQXSWSJXTIEOWMREPEVKIGPIERQM\MRKFS[P
280g (10oz) milk chocolate, chopped Fold into the cooled chocolate mixture and then divide the
QSYWWIFIX[IIRfourWIVZMRKKPEWWIWWQSSXLMRKXLIPE]IVW¾EX
½ tsp gelatine powder
Cover and chill for 1 hour.
QPô¾S^ QMPO
4 For the milk chocolate mousse, fSPPS[XLIWEQIWXITWEW
QP¾S^ [LMTTMRKGVIEQ above for the HEVOGLSGSPEXIQSYWWIQEOMRKWYVIXSPIXXLI
6IGMTIF]7XSGOJSSHTLSXSKVETL]ŒM7XSGO4LSXS

FOR THE WHITE CHOCOLATE MOUSSE GLSGSPEXIERHQMPOQM\XYVIGSSPXSVSSQXIQTIVEXYVIFIJSVI

350g (12oz) white chocolate, chopped JSPHMRKXLVSYKLXLI[LMTTIHGVIEQ
½ tsp gelatine powder 5 7TSSRthe mousse carefully onto the chilled dark chocolate
QP¾S^ QMPO
QSYWWIPE]IVWMRXLIGYTW'SZIVERHGLMPPJSVLSYV
6 For XLI[LMXIGLSGSPEXIQSYWWI, rITIEXXLIWEQIWXITWEW
77
QP¾S^ [LMTTMRKGVIEQ
JSVXLISXLIVX[SQSYWWIW7TSSRXLIQSYWWIGEVIJYPP]SRXS 77
TO GARNISH
2 tbsp dark chocolate, grated
XLIQMPOGLSGSPEXIPE]IVWQSSXLMRK¾EX[MXLXLIFEGOSJE[IX
XEFPIWTSSR'SZIVERHGLMPPJSVEXPIEWXLSYVW
77
12 raspberries 7 ;LIRVIEH]XSWIVZIKEVRMWL[MXLKVEXIHHEVOGLSGSPEXI 77
4 mint sprigs VEWTFIVVMIWERHQMRXWTVMKWSRXST
77

Chocolate%DNLQH E A V E N 23

D

H E A V E N

Belgian chocolate cake

By Historic Royal Palaces 1 Break the chocolate into pieces and put in a heatproof bowl set
Serves 16 over a pan of just-simmering water, making sure the base of the
bowl doesn’t touch the water. Allow the chocolate to melt very
FOR THE CAKE
slowly over this gentle heat. Once all the chocolate has melted,
100g (3½oz) Belgian milk chocolate take the bowl off the pan and set aside to cool for 10 minutes.
a little unsalted butter, to grease 2 Preheat the oven to 180°C/Gas Mark 4. Grease and line two
KS^ WIPJVEMWMRK¾SYV 20cm (8in) round cake tins with greaseproof paper.
1 tsp bicarbonate of soda 3 7MJXXLI¾SYVFMGEVFSREXISJWSHEERHGSGSETS[HIVMRXSE
25g (1oz) cocoa powder large bowl and make a well in the middle.
QPô¾S^ WYR¾S[IVSMP 4 Stir the oil, water and sugar into the melted chocolate, then
whisk in the eggs. Pour half the mixture into the well and fold in,
QPö¾S^ [EXIV
then add the remaining chocolate mixture and mix well.
125g (4½oz) light soft brown sugar
5 Divide the mixture evenly between the cake tins and bake in
2 medium free-range eggs, at room temperature the oven for 20-25 minutes until a skewer inserted into the
FOR THE FILLING AND DECORATION centre comes out clean. Remove the cakes from the tins and
150g (5¼oz) Belgian dark chocolate cool on a wire rack.
QPö¾S^ QMPO 6 For the decoration, make a chocolate ganache icing by melting
the dark chocolate in a heatproof bowl set over a pan of
QPô¾S^ HSYFPIGVIEQ
simmering water, as before. Once the chocolate has melted, stir
2-3 tbsp raspberry jam in the milk, then set aside to cool.
150g (5¼oz) mixed summer fruit (strawberries, 7 Whip the cream in a separate bowl until thick and moussey.
raspberries and blueberries) Use a large metal spoon to add one large spoonful of the
cream to the chocolate mixture and fold in. Continue to gently
fold in the remaining cream until smooth.
8 Put one cake half on a cake stand and cover the top with the
jam. Place the other cake half on top. Spoon about half the
ganache on top of the cake and slowly start to work it down
the sides to cover the cake. Continue to add spoonfuls of
ganache to the sides until it is all covered. Put the remaining
ganache on top and swirl it around to make a pleasing pattern.
9 Pile the summer fruits into the middle of the cake.

77
77
777 The recipes on pages
24-27 are taken from

77 Chocolate Fit For A

Queen by Historic Royal

77 Palaces, photography by

Jan Baldwin, published by
Ebury Press, RRP £10.

24 %DNLQH E A V E N Chocolate
 77
77
7
77
77

%DNLQH E A V E N
Chocolate 25
 Chocolate and almond
¼
meringues
By Historic Royal Palaces
Makes around 40
FOR THE MERINGUES
15g (½oz) chopped whole almonds
2 medium free-range egg whites, at room temperature
100g (3½oz) golden caster sugar
1 tsp cocoa powder
FOR THE FILLING
20-30g (¾-1oz) dark chocolate
1 Preheat the oven to 110°C/Gas Mark ¼0MRIE¾EXFEOMRK
WLIIX[MXLFEOMRKTEVGLQIRX
2 Pulse XLIGLSTTIHEPQSRHWMREFPIRHIVYRXMP½RIP]GLSTTIH
XEOMRKGEVIRSXXSSZIV[LM^^SVXLIRYXW[MPPIRHYTSMP]
3 Whisk XLIIKK[LMXIWMREGPIERKVIEWIJVIIFS[PNYWXYRXMPXLI
QM\XYVIWXERHWMRWSJXTIEOW%HHXLIWYKEVa XFWTEXEXMQI
ERH[LMWOMRYRXMPHMWWSPZIH
4 7MJXXLIGSGSETS[HIVSZIVXLIXSTXLIREHHQSWXSJXLI
GLSTTIHEPQSRHWPIEZMRKEFSYXEXIEWTSSRXSWTVMROPISZIVEX
XLIIRH
5 *SPHIZIV]XLMRKXSKIXLIVXLIRWTSSRMRXSETMTMRKFEK½XXIH
[MXLEGQ½MR
RS^^PI
6 4MTIVSYRHWSRXSXLITEVGLQIRXWTVMROPI[MXLXLIVIQEMRMRK
RYXWXLIRFEOIMRXLISZIRJSVEVSYRHLSYV8LI]´VIVIEH]
[LIRXLIQIVMRKYIWGSQIE[E]IEWMP]JVSQXLITEVGLQIRX
Leave in the oven to cool.
7 *SVXLI½PPMRKQIPXXLIGLSGSPEXIKIRXP]SRXLIPS[IWX
QMGVS[EZIWIXXMRK'EVIJYPP]WTVIEHEPMXXPIGLSGSPEXISRXLI
FEWISJSRIQIVMRKYIXLIRTYXERSXLIVSRXST4YXEWMHIXS
WIX'SRXMRYIYRXMP]SYZI½PPIHEPPthe QIVMRKYIWXLIRWIVZI

777
77
777
77
777
26 %DNLQH E A V E N Chocolate
 Chocolate and cardamom
Chelsea buns
By Historic Royal Palaces 1 Grease a round 20cm (8in) cake tin and line the base with
Makes 8 baking parchment.
FOR THE BUNS 2 Put the yeast into a small bowl with 1 tsp of the sugar. Stir in
QPö¾S^
SJXLI[EVQQMPO7IXEWMHIJSVXLI]IEWXXS
25g (1oz) unsalted butter, plus extra to grease
activate. Stir the butter into the remaining milk.
1 tsp active dried yeast
3 7MJXXLI¾SYVMRXSEFS[P7XMVMRXLIWEPXERHVIQEMRMRKWYKEV
25g (1oz) golden caster sugar Make a well in the centre and pour in the yeast mix, followed
QP¾S^
PYOI[EVQQMPO by the milk. Mix with your hands, then knead on a board or use
KS^
WXVSRK[LMXIFVIEH¾SYVTPYWI\XVE a freestanding mixer with a dough hook until the dough feels
for dusting WQSSXL%HHEPMKLXHYWXMRKSJ¾SYVMJMXWXSSWXMGO]XSORIEH
Put in a clean bowl, cover and allow to rise for 40 minutes.
½ tsp salt
4 1IER[LMPITVITEVIXLI½PPMRK4YXXLI½KWMRETER[MXLXLI
FOR THE FILLING
orange juice, brandy and cardamom. Place over a medium heat
HVMIH½KW ERHFVMRKXSXLIFSMP8YVRSJJXLILIEXXLIRGSSP;LM^^MRE
juice of 1 orange FPIRHIVXS½RIP]GLSTXLI½KWXLIREHHXLIGLSGSPEXIERH
1 tbsp brandy [LM^^EKEMRXSGSQFMRI
XLIWIIHWJVSQGEVHEQSQTSHWKVSYRH[MXLETMRGL 5 6SPPSYXXLIHSYKLSREPMKLXP]¾SYVIHFSEVHXSQIEWYVI
\GQ\MR
7TVIEHXLI½KQM\XYVIEPPSZIVXLIHSYKL
7
of salt
KöS^
QMPOGLSGSPEXI
10g (¼oz) unsalted butter, melted
HIQIVEVEWYKEVXSWTVMROPI
then roll it up from the bottom. Cut into eight rounds and 77
arrange them cut-side up in the tin. Cover and leave to prove
for 30 minutes. 77
6 Preheat the oven to 200°C/Gas Mark 6 and bake the buns for
30 minutes. Brush the cooked buns with melted butter and
77
sprinkle with sugar. Remove from the tin and cool on a wire 7
rack for 5 minutes before serving.
Chocolate%DNLQH E A V E N 27

D


H E A V E N

Chocolate and
VEWTFIVV]XVYJ¾IFMXIW
By Mich Turner for Divine (www.divinechocolate.com) 1 Preheat the oven to 170°C/Gas Mark 3. Line the base and sides
Makes 25 of a 20cm (8in) square tin with non-stick baking parchment.
FOR THE TRUFFLES 2 Melt the unsalted butter and Divine 70% Dark Chocolate with
Raspberries together in a bowl over a pan of simmering water.
100g (3½oz) unsalted butter, diced
Stir occasionally until smooth. Leave 5 minutes to cool slightly.
140g (5oz) Divine 70% Dark Chocolate with Raspberries,
3 Stir in the egg yolks, ground almonds and almond extract.
broken into pieces
4 Whisk the egg whites in a clean separate bowl until soft peaks
6 large free-range eggs, separated
form. Continue whisking, adding the sugar a spoonful at a
140g (5oz) ground almonds time. Whisk well between each addition until all incorporated
1 tsp almond extract and stiff peaks form. Stir 2 tbsp egg white into the chocolate
85g (3oz) golden caster sugar mixture, then gently fold in the remainder.
TO COVER 5 Spoon the mixture into the prepared baking tin and bake for
QMRYXIWYRXMP[IPPVMWIRERHNYWX½VQXSXLIXSYGL
400g (14oz) Tempered Divine White Chocolate or Divine
White Chocolate with Strawberries 6 Stamp individual rounds out of the cake using a 4cm (1½in)
cutter – you should get 25.
400g (14oz) Tempered Divine Milk Chocolate
7 In three separate bowls, temper white, milk and dark chocolate.
77 400g (14oz) Tempered Divine Dark Chocolate
CHOCOLATE DECORATIONS
;SVOMRKSR½ZISVJI[IVGEOIWEXEXMQIWIXXLIQSRE[MVI
rack with a sheet of non-stick greaseproof paper underneath.
77 create simple chocolate decorations by grating a block Using a large metal spoon or small ladle, spoon tempered
777 of Divine Chocolate on a cheese grater chocolate over the cakes until fully covered. Gently tap the tray
to settle the chocolate. Before the chocolate sets, dip a fork
77 in a contrasting chocolate and marble over the cake, creating
interesting swirls. Once the chocolate begins to set, decorate
77 XLIXSTSJIEGLXVYJ¾I[MXLGLSGSPEXIHIGSVEXMSRW%PPS[XSWIX
before using a palette knife to transfer to a serving plate.

28 %DNLQH E A V E N Chocolate
Double choc and
hazelnut brownies
By Stork (www.bakewithstork.com)
Makes 12-16
FOR THE BROWNIES
55g (2oz) Stork
140g (5oz) plain chocolate,
broken into small pieces
3 medium free-range eggs
225g (8oz) caster sugar
1 tsp vanilla extract
Chocolate eggs
with meringue bursts
By Lindt
Makes 4 half-eggs
1 tsp baking powder FOR THE EGGS
25g (1oz) cocoa powder 300g (10oz) Lindt Milk Chocolate bar®
55g (2oz) crème fraîche 600ml (1pt) double cream
FOR THE TOPPING 1 tbsp rum (optional)
115g (4oz) each of plain 70g (3oz) meringue, bought or home-made
and white chocolate, 3 tbsp cocoa powder, to decorate (optional)
chopped roughly
KôS^
TPEMR¾SYVWMIZIH 85g (3oz) whole hazelnuts, 1 Roughly chop the chocolate. Heat the cream with the rum (if
roughly chopped
1 Preheat the oven to 170ºC/Gas Mark 3. Grease and line a
23cm (9in) square cake tin.
2 Place the Stork and 140g (5oz) plain chocolate in a bowl over a
saucepan of hot water until melted.
3 Place the eggs, sugar and vanilla extract in a large bowl and
whisk together using an electric whisk until slightly thickened.
4 Stir in the melted chocolate and whisk together.
5 Carefully JSPHMRXLI¾SYVFEOMRKTS[HIVERHGSGSEJSPPS[IH
by the crème fraîche and a third of the topping ingredients.
6 Pour into the prepared cake tin and sprinkle over the remaining
topping ingredients.
7 Bake in the oven for 45-55 minutes or until an inserted skewer
comes out clean. Cool before cutting into 12-16 pieces.
used) in a saucepan until the cream starts to bubble. Remove
from the heat, add the chocolate and let the chocolate melt
gently – mix it in with a whisk. Refrigerate for 15-20 minutes.
2 Meanwhile, roughly chop the meringue. Add to the chilled
chocolate mixture.
3 Either use your hands or moulds to make 4 half-eggs, 12cm
(5in) long, from the mixture. If using moulds that are not made
JVSQWMPMGSRIPMRIXLIQ[MXLGPMRK½PQFIJSVI½PPMRK
4 Refrigerate the half-eggs for 1 hour more, then unmould them.
Sprinkle with cocoa powder before serving.
77
77
77
77
77
Chocolate%DNLQH E A V E N 29

D


H E A V E N

Chocolate lollies Crispy chocolate eggs

with a caramel centre By Lindt
Makes about 20
By Lindt
FOR THE EGGS
Makes 8
175g (6oz) hazelnut wafers
FOR THE LOLLIES
400g (14oz) chocolate spread
70g (3oz) Lindt Excellence Cocoa 70%®
500g (1lb) hazelnuts
70g (3oz) Lindt Milk Chocolate bar®
100g (3½oz) Lindt Milk Chocolate bar®
120g (4oz) salted caramel sauce

1 Melt the cooking chocolate in a bowl in a bain-marie. Set half
aside. Pour a thin layer of the melted chocolate in the bottom
of four small silicone lolly moulds. Refrigerate for 30 minutes.
Repeat using the milk chocolate.
2 Put a knob of caramel sauce in each mould and cover with the
reserved chocolate. Put a lolly stick in each lolly and refrigerate
for about 5 hours.
3 Unmould the lollies by twisting off the silicone moulds and
serve immediately.
1 Roughly chop the hazelnut wafers. Mix well with the chocolate
spread. Refrigerate the mixture for 12 hours.
2 Shape the mixture into 20 little eggs, placing a whole hazelnut
in the centre of each one.
3 Melt the chocolate in a bowl in a bain-marie. Roughly chop
the remaining hazelnuts. Using a cocktail stick/toothpick or a
fork, dip the eggs in the melted chocolate, then roll them in the
chopped hazelnuts. Leave to cool before eating.

77
77
777 The recipes on page 30
and the chocolate eggs

77 with meringue bursts on

page 29 are taken from

77 Lindt Gold Bunny, published

by Jacqui Small, RRP £9.99.
Photography © Larousse.

30 %DNLQH E A V E N Chocolate
H E AV E N