2018-12-01 Baking Heaven PDF

CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY
101
sweet & savoury
R EC I PES
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E B R A
CwEithLindulgentTE Baker cake tin
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desserts
Go nuts! Boozy
poached pear
Your ultimate guide
to nut butters and & pomegranate
how to make them trifle, page 13
5 INGREDIENTS
bake delicious
treats on a budget
STEP-BY-STEP
✔ Apple & walnut
bundt cake
MIDDLE-EASTERN ✔ Caramel drizzle
DESSERTS TO SATISFY ✔ Cinnamon roll brioche
YOUR SWEET TOOTH
Get set... Bake!

80
9 772050 122001
• Raspberry roulade
• Blueberry cupcakes
with fruity frosting
• Speculoos brownie cake FOOD
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DEC/JAN 19
PRICE £4.99
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WELCOME
“We've got all the indulgent

recipes you need to ensure your
party goes off with a bang!”
GET IN TOUCH Christmas is approaching and the end of the year is
Editor Jessica Clark in sight. With so much to celebrate, we've got you
jessica.clark@anthem-publishing.
com covered with all the indulgent recipes you'll need to
ensure your party goes off with a bang! From a
Publisher Sally FitzGerald showstopping chocolate shard cake on page 16 to
Creative Director Jenny Cook
Art Editor Martin Davies our impressive boozy poached pear & pomegranate
Printed by William Gibbons trifle cover star on page 13, we guarantee your
& Sons
guests will be wowed by your creations.
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CUPCAKES | BISCUITS | CAKES | DESSERTS | SAVOURY
baking heaven
101
sweet & savoury
R EC I PES
39 now as we've got three fabulous recipes that are made with just five Turn to page
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ingredients, including fun iced biscuits that the kids will love decorating. 24 for our special
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CwiEthLEinB We show you step-by-step how to create an apple & walnut bundt cake subscription offer –
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dulgent
desserts with a sticky caramel drizzle on page 26, plus we find out how to make a get a free gift worth
Go nuts! Boozy
Your ultimate guide
to nut butters and
how to make them
poached pear
& pomegranat
trifle, page 13 e
basic brioche dough on page 86 and tranform it into a delicious cinnamon £20 and save 25% off
5 the shop price!
INGREDIENTS
bake delicious STEP-BY-STEP
treats on a budget
MIDDLE-EASTERN
DESSERTS TO SATISFY
✔ Apple & walnut
bundt cake
✔ Caramel drizzle
✔ Cinnamon roll brioche
roll brioche you can share with your family and friends.
YOUR SWEET TOOTH
Get set... Bake! Also this issue, read our ultimate guide to nut butters and learn how to
80
9 772050 122001
• Raspberry roulade
• Blueberry cupcakes
with fruity frosting
• Speculoos brownie cake
make them at home on page 50, plus be inspired by stunning Middle-

FOOD
HEAVEN
DEC/JAN 19
PRICE £4.99
Cover image © Stockfood Eastern desserts on page 69.

Lastly, turn to page 98 for your chance to win a Silverwood Star Baker set
worth £110 that'll help you create a variety of bakes with ease.
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I hope you have a very merry Christmas and a happy New Year!
The February/March
Find us at www.facebook.com/ See you in 2019,
Baking Heaven and search for issue of baking
@BakingHeaven on Twitter. JESSICA CLARK heaven goes on sale
Also keep up-to-date with all the
latest baking news at
EDITOR 7 February – don’t
www.foodheavenmag.com miss it!
WWW.FOODHEAVENMAG.COM DECEMBER/JANUARY baking heaven 3

09 LET’S CELEBRATE
29 CAKES
+
COVER
RECIPE
13 52 BISCUITS
Recipes Features
6 WHAT’S COOKING
9 LET’S CELEBRATE!
Party bakes to feed a crowd 20 PICK OF THE PRODUCTS
21 NEW YEAR’S EVE PARTY BAKES
29 CAKE HEAVEN
Impressive bakes for all occasions 24 SUBSCRIBE TO FOOD HEAVEN
26 STEP-BY-STEP: APPLE WALNUT BUNDT
43 CUPCAKES
Little bites of indulgence
39
CAKE & CARAMEL GLAZE
5-INGREDIENT BAKING 21 39
52 BISCUIT HEAVEN 50 INGREDIENT FOCUS: NUT BUTTERS
Treats to enjoy with coffee 69 MIDDLE-EASTERN BAKING
57 PUDDING HEAVEN 86 MASTERCLASS: BASIC BRIOCHE DOUGH
Make the most of desserts & CINNAMON ROLL BRIOCHE
73 TEATIME TREATS 96 BAKING ESSENTIALS
Indulgences for the afternoon 98 WIN! 1 OF 3 SILVERWOOD STAR BAKER
CAKE TIN SETS
91 SAVOURY HEAVEN
Baking with a savoury touch
50 96
4 baking heaven DECEMBER / JANUARY WWW.FOODHEAVENMAG.COM

CONTENTS
Recipe finder
Let’s celebrate! Puddings
10 Chocolate fudge tartlets 58 Christmas syllabub
10 Salted caramel Christmas terrine 59 Pineapple tiramisu
11 Cinnamon spiced doughnuts 59 Raspberry roulade
12 Apple, ginger & honey cake 60 Blueberry & coconut rice pudding
12 Salted caramel banoffee pies 60 Cranberry meringue roulade
13 Boozy poached pear trifle 61 Sticky pudding
14 Billionaire’s tart 61 Wild blueberry butter pudding
15 Butterscotch cheesecake 62 Minty chocolate cheesecake
16 Chocolate shard cake 62 Turtle cheesecake pie
17 Prosecco tartlets 63 Neopolitan cheesecake
57 PUDDINGS
17 Bite-sized trifles
18 Mini vodka & blackberry jellies
18 Berry champagne jellies
63 Peanut apple crumble
64 Sussex pond pud
64 Vanilla panna cotta
65 Baked Bramley with amaretto
New Year’s Eve party bakes 65 Baked Bramley with lemon
21 Champagne cookies 66 Apple & blackcurrant slab pie
21 Countdown cookie pops 67 Blood orange steamed puddings
22 Champagne cupcakes 67 Coffee meringues
68 Caramelised apple Eve’s pudding
Cakes
30 Number cake Middle-Eastern baking
30 Squidgy carrot & courgette traybake 69 Um Ali
31 Gin-ger caramel cake 69 Maha’s knafeh
32 Salted dark chocolate layer cake 71 Hala’s knafeh cheesecake
32 Upside-down chocolate hazelnut cake 72 Pistachio, courgette & lemon cake
73
34 White party cake 72 Qatayef
35 Pumpkin spice latte cake
TEATIME
36 Apple & blackberry crumble cake Teatime treats
37 Blackberry & pistachio cake 74 Butterscotch croissant puddings
37 Perfectly piped carrot cake 74 Choc raspberry gooey bars
38 Honey & almond cake 75 Speculoos brownie cake
75 Fluffernutter tart
5-ingredient baking 76 Strawberry & Earl Grey cream tart
39 Jam tarts 76 Carrot cake pancakes
40 Dark chocolate & cherry bar 77 Chocolate chip twinkies
41 Simple iced biscuits 78 Blackcurrant roulade
78 Saffron buns
Cupcakes 79 Cinnamon kringle
44 Churro cupcakes 80 Blueberry focaccia
45 Mazarin cakes with chocolate glaze 81 Demerara rum tiffin
91
46 Champagne cupcakes 82 Mousse au chocolat cake
SAVOURY
46 Liquorice firework cupcakes 82 Neopolitan wafer cake
47 Winter coconut cupcakes 83 Mini pear strudels
47 Blueberry cupcakes with fruity frosting 83 Avocado & lime tart
48 Blueberry baked oatmeal cups
48 Cranberry-orange buttermilk cake Savoury
WIN! 49 Peach olive oil muffins
49 Raspberry muffins
92 Scotch quails’ eggs
92 Oaty carrot & oregano muffins
93 Bread of Saint Rocco
Biscuits 93 Mini cheese & tomato quiches
52 White chocolate & raspberry cookies 94 Scotch egg with crunchy crust
53 Biscuit fries 94 Sausage & Cheddar monkey bread
53 Oreo Krispie squares 95 Gluten-free breakfast muffins
54 Almond spice cookies 95 Chicken, leek & mushroom puff pie
54 Cannoli cookies
55 Italian lemon waffle cookies
98 COMPETITION
55 Anise biscotti
56 Salted choc & cashew cookies
WWW.FOODHEAVENMAG.COM DECEMBER / JANUARY baking heaven 5

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Wednesday 9th January 2019.
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C E L E B R AT E !
Celebrate! Let’s
Whatever the occasion, these impressive showstoppers

will please a hungry crowd!
DECEMBER/JANUARY baking heaven 9

placed into a tartlet case. Remember,
h t l y w a r m ! you can reroll shortcrust pastry so don’t
Serve slig
worry if you can’t get six circles from
your first roll.
4 Once each tartlet case is lined with
pastry, put them in the fridge for
30 minutes, before placing a small
sheet of baking paper in each case and
filling with a handful of baking beans.
Repeat for all six cases.
5 Bake for 15 minutes before removing
the baking beans and paper, then
return to the oven for a further
7-10 minutes.
6 When ready, remove the cases from
the oven and allow to cool completely,
keeping the oven on.
By Benji’s Baking (www.benjisbaking.com)
7 Prepare the chocolate fudge filling by
whisking the eggs until foamy, before
whisking in the sugars and vanilla bean
Chocolate fudge 180g (6oz) melted butter paste to form a thick mixture.
65g (2¼oz) cocoa powder, sifted 8 Whisk in the flour and cocoa powder
tartlets 45g (1½oz) plain flour to form a gloopy chocolate mixture,
SERVES 6 To decorate then spoon the mixture into the cooled
For the chocolate shortcrust pastry 6 fresh raspberries cases, filling each nearly to the top.
95g (3½oz) butter 9 Bake them in the oven for
75g (2¾oz) caster sugar 1 Grease and line six 10cm (4in) mini 25 minutes, then remove and allow to
3 large free-range egg yolks tartlet tins, then set aside. Preheat the cool. Top each tartlet with a raspberry
190g (7oz) plain flour oven to 180°C/Gas Mark 4. and dust with icing sugar.
30g (1oz) cocoa powder 2 In a freestanding electric mixer, beat 10 Serve soon after baking – these
For the chocolate fudge filling the sugar and butter for the pastry. taste even better when slightly
3 large free-range eggs Bring together before adding the eggs, warm. They can also be eaten at
150g (5½oz) light brown sugar beating, then incorporating the room temperature.
150g (5½oz) dark brown remaining ingredients.
muscovado sugar 3 Roll out the pastry and cut six 15cm
1 tsp vanilla bean paste (6in) diameter circles which can each be
Salted caramel
Christmas
meringue terrine
SERVES 6-8
5 free-range egg whites

300g (10½oz) caster sugar
1 tsp distilled malt vinegar
300ml (10fl oz) double cream
60g (2¼oz) Bonne Maman Salted or
Hazelnut Praline Caramel
To decorate
50g (1¾oz) shredded toasted
By Bonne Maman (www.bonnemaman.co.uk/recipes)
almonds

C E L E B R AT E !
Cinnamon spiced
doughnuts
YOU WILL NEED
For the doughnuts
275g (9¾oz) strong white bread
flour (plus extra for dusting)
1 tsp ground cinnamon
7g yeast
1 large free-range egg, beaten
150ml (5fl oz) warm milk (38°C)
55g (2oz) melted butter
For the coating
1 tbsp ground cinnamon
1 Put the flour, sugar, cinnamon and

yeast in a bowl and create a well in
the centre.
2 In a separate bowl, whisk together
By Benji’s Baking (www.benjisbaking.com)
the milk, egg and melted butter.
3 Pour the milk mixture into the flour
mixture and bring together into a for a further hour. the cinnamon is evenly distributed.
smooth dough using your hands. 8 While the dough is proving, preheat 12 Remove from the oil and place on a
4 Once the dough has formed, tip onto the oil to 190°C/375°F in a deep fat fryer sheet of kitchen paper to remove any
a lightly floured surface and knead for (or alternatively you can half-fill a large excess oil. Roll in the sugar coating and
approx. 10 minutes. saucepan with oil and heat). place on a serving plate. Repeat with
5 Place in a lightly oiled bowl, cover, 9 Once ready, take two balls of dough the remaining doughnuts.
then leave in a warm place to rise for at a time and place them in the fryer.
around 1 hour. 10 After 3 minutes, use a spoon to TIP I find these doughnuts don’t last
6 Remove from the bowl and divide the flip the doughnuts so that they cook on long because they are eaten up quickly
dough into 12-15 small round balls, the other side and cook for a further by my family, but in theory, these should
placing each ‘dough ball’ on a sheet of 3 minutes. last for up to 2 days in an airtight
baking parchment. 11 Prepare the coating by placing sugar container – but they are definitely better
7 Cover with clingfilm and leave to rise and cinnamon in a bowl and stirring until the fresher they are!
icing sugar marked square and bake for 40 minutes, the remaining caramel and top with the
icing snowflakes (see tip) then cool. The meringue will feel soft and final meringue.
mallowy and the top just slightly firm. 6 Scatter the top with the almonds,
1 Preheat the oven to 110°C/Gas Mark 4 Whip the cream until it just holds its dust with icing sugar and add edible
¼. With a pencil, mark a 22.5cm (8¾in) shape. Fold in half the caramel, then snowflakes, to serve.
square on a sheet of baking parchment keep whisking slowly for a few seconds
and turn over, pencil down, onto a large until it is just firm enough to spread. TIP The assembled meringue terrine
baking sheet. 5 Cut the square into 3 lengths, each (undecorated) will freeze for up to
2 Mix together the egg whites, sugar roughly 7.5x22.5cm (3x 8¾in). Using a 1 month. Thaw in the fridge for 2
and vinegar in a heatproof bowl. palette knife, lift one length of meringue hours before serving. You can make
Place over a saucepan of gently onto a serving platter and spread with edible snowflakes with sugarpaste and
simmering water and beat with an about a third of the cream. Drizzle with snowflake stamps/cutters. If you want
electric whisk for 10 minutes, or until half the remaining caramel and place a them to harden and stand
very stiff and shiny. second length of meringue on top and upright, use white flower paste
3 Spread the meringue mixture into the spread again with cream. Drizzle with (available from cake decorating shops).

e in er
& honey cake
SERVES 8-10 ING TIP
BAK
200g (7oz) unsalted butter,
softened PEAR INSTEAD?
75g (2¾oz) Tate & Lyle Golden TO M A K E W IT H PE A RS, A DD
Caster Cane Sugar 1 T SP MI X ED SPICE
INS T E A D OF GINGER
175g (6oz) clear honey
3 British Blacktail Free-Range Eggs
250g (9oz) self-raising flour
1 tbsp ground ginger
1 apple, cored and cut into 1cm
(½in) chunks
For the topping
1 apple, cored and sliced
50g (1¾oz) honey
By Waitrose. Thousands more recipes can be found at www.waitrose.com/recipes

1 Preheat the oven to 160˚C/Gas Mark
3. Grease a 20cm (8in) round cake tin
and line the base and sides with mixture, then stir through the 45-55 minutes if it starts to look too
baking parchment. apple chunks. dark on top). Cool in the tin.
2 Using electric beaters, cream the 4 Tip the mixture into the tin and 5 Remove from the tin. Warm the
butter and sugar together until light and arrange the sliced apple over the top. remaining honey in a pan or the
fluffy – about 3-4 minutes. Beat in the Bake for 1 hour-1 hour 15 minutes, until microwave, then spoon or brush over
honey, then the eggs, one at a time. set on top and a skewer inserted into the cake.
3 Combine the dry ingredients, adding a the centre comes out clean (cover
pinch of salt, and fold into the creamed loosely with a sheet of foil after about
Chocolate & salted cases with a square of clingfilm (large
cara e anoffee ies enough to hang over the edges). Divide

the biscuit mix between the cases,
MAKES 6 pressing evenly and firmly with the back
260g (9oz) plain chocolate digestive of a spoon. Chill for at least 2 hours or
biscuits ideally overnight.
40g (1¼oz) Waitrose Duchy Organic 2 Use the clingfilm to ease the bases
English Salted Butter, melted out, then discard the clingfilm. Spread
250g (9oz) jar Waitrose 1 Salted the caramel sauce on top, then add all
Caramel Dipping Sauce but 6 of the banana slices, dividing
2 or 3 Waitrose Duchy Organic evenly between the pies. Whisk the
Bananas, sliced cream and vanilla to soft peaks, then
200ml (7fl oz) Waitrose Duchy spoon a dollop onto each pie. Finish
Organic Double Cream each with a grating of dark chocolate
1 tsp vanilla extract and a reserved slice of banana. Serve
10g (¼oz) organic dark chocolate, immediately, or chill until ready to eat
chilled (the pies will keep for up to 24 hours).
1 Pulse the biscuits in a food processor TIP

until finely crushed. Tip into a bowl and If you don’t have time to make and chill
stir through the melted butter. Roughly the cases, pick up a pack of Waitrose By Waitrose. Thousands more recipes can be found
at www.waitrose.com/recipes
line six 8-9cm (3¾-3½in) fluted tart 6 Sweet Pastry Cases instead.

C E L E B R AT E !
syrup is orange-hued.
Boozy poached 5 Working one by one, squeeze the
pear and gelatine leaves to get rid of any excess
o e ranate tri e water before whisking into the syrup
until dissolved. Let the mixture cool to
SERVES 12
one side until no longer hot to the touch.
For the pears and jelly 6 Spoon the crushed amaretti biscuits
750ml (26fl oz) white wine, e.g. off- into a large trifle dish, decoratively
dry Riesling or Viognier arranging the poached pears on top,
200ml (7fl oz) water cut-side facing outwards; you may need
180g (6oz) caster sugar to cut and balance the pears against
1 tsp vanilla extract each other as necessary.
6 firm William pears, peeled, split 7 Remove the saffron threads before
in half, and cored very carefully pouring the jelly mixture
2 good pinches saffron threads over the pears into the dish. Cover and
7 gelatine leaves, soaked in cold chill overnight.
water 8 For the custard: Combine the cream
12 amaretti biscuits, crushed and vanilla pod in a heavy-based
For the custard saucepan set over a medium heat.
650ml (23fl oz) double cream Bring to a gentle simmer.
1 vanilla pod, split with seeds 9 In the meantime, whisk together the
scraped out egg yolks and sugar/cornflour mixture in
6 large free-range egg yolks a large heatproof bowl until pale and
60g (2oz) caster sugar, mixed with thick, about 4-5 minutes.
RECIPE
1½ tbsp cornflour 10 Remove the cream from the heat
1 large handful of pomegranate when ready and gradually whisk into the
seeds egg yolks and sugar mixture until Recipe and photography by
Stockfood, The Food Media Agency.
For the meringue fully incorporated.
3 large free-range egg whites, at 11 Return the custard to the saucepan
room temperature the cream was in. Set it over a medium 17 Remove the hot syrup from the heat
½ tsp salt heat until it just starts to simmer, and gradually whisk into the egg whites
½ tsp cream of tartar whisking constantly until thick in a slow, steady stream until the
180g (6oz) caster sugar and creamy. meringue is thick, glossy, and cool to
1 tsp vanilla extract 12 Remove from the heat and let cool the touch.
To assemble until no longer hot to the touch, covering 18 Spoon the meringue into the piping
250ml (9fl oz) whipping cream the surface with an oiled piece of bag fitted with a round nozzle. Set aside
1 large handful pomegranate seeds clingfilm to prevent a skin from forming. until needed.
2-3 tbsp shelled pistachios, 13 Once cooled, scatter the 19 To assemble: Whip the cream to
chopped pomegranate seeds over the set jelly. soft peaks in a mixing bowl. Spoon it on
Give the custard a brief whisk before top of the custard layer, spreading it out
1 For the pears and jelly: Combine the spooning it on top of the pomegranate flush with the lip of the trifle dish
wine, water, sugar and vanilla extract in seeds, spreading it out evenly with the you’re using.
a large heavy-based saucepan set over back of a spoon; discard the vanilla pod. 20 Pipe peaked mounds of meringue
a moderate heat. Cover and chill for at least 4 hours. on top of the cream, flicking the nozzle
2 Bring to the boil and cook until the 14 For the meringue: Beat the egg to create tips. Using a chef’s blowtorch,
sugar has dissolved, gently stirring from whites with the salt and cream of tartar carefully brown the ends of
time to time. in a large, oil-free mixing bowl until the meringue.
3 Add the pear halves to the syrup, softly peaked. 21 Scatter the pomegranate seeds
cover with a lid, and poach over a 15 Combine the sugar with 3 tbsp and chopped pistachios on top
medium-low heat until tender to the tip water in a saucepan. Cook over a before serving.
of a knife, about 30-40 minutes. medium heat, stirring, until the sugar
4 Remove the pears from the liquid has dissolved. TIP
and let cool to one side. Return the 16 Bring to the boil and cook until the In step 9, place a tea towel or cloth
syrup to a simmer and add the saffron syrup reaches 121°C/250°F on a under the bowl to help steady it
threads, gently simmering until the sugar thermometer. during whisking.

feeding a crowd? Billionaire’s tart
You can easily double up the recipe
YOU WILL NEED
to make a bigger & deeper pie – add
another half of the base recipe (I.e. For the biscuit crust
use 450g (1lb) biscuits, and 200g 300g (10½oz) digestives/shortbread
(7oz) butter) and double the filling 150g (5½oz) unsalted butter/Stork
recipe. Use a 25x5cm (10x2in) 2 tbsp cocoa powder
deep tart tin! For the filling
250g (9oz) Carnation Caramel or
dulce de leche
a pinch of sea salt
125g (4½oz) dark chocolate
125g (4½oz) milk chocolate
50g (1¾oz) unsalted butter/Stork
To decorate
12 miniature shortbread bites
sprinkles
For the biscuit crust

1 Using a food processor, blitz all of the
biscuits to a fine crumb, then add the
cocoa powder and mix in the melted
butter. Press this into the sides and
base of a 23cm (9in) pie/flan tin (mine
was 3cm (1¼in) deep). It might be easier
to use your hands and fingers for this!
Make sure that the side parts are thick
enough to hold once removed,
then refrigerate.
For the filling
1 Spread the caramel/dulce de leche
onto the biscuit base, then sprinkle over
some sea salt.
2 In a heatproof pan, add the double
cream and heat until just boiling.
3 In a separate bowl, add the chopped
chocolate and butter, then pour on the
hot cream. Whisk until smooth.
4 If the chocolate is still slightly not
melted, heat for 10 second bursts in the
microwave until combined well.
5 Pour the chocolate mixture onto the
caramel, then refrigerate for an hour.
To decorate
1 After an hour of setting, add your
miniature millionaires bites, one per
slice, then add on some sprinkles.
Refrigerate for another 3-4 hours to
set completely.
TIP
This dessert will last in the fridge for
By Jane’s Patisserie ((www.janespatisserie.com
(www.janespatisserie.com)
www.janespatisserie.com
3 days, covered.

C E L E B R AT E !
re of
use a mixeteuse and
cream ch e - BOTH
MascarpoEn full-fat!
Butterscotch
NEED TO B
cheesecake
YOU WILL NEED
For the butterscotch sauce
115g (4oz) unsalted butter
100g (3½oz) dark brown sugar
125ml (4½fl oz) double cream
a pinch of sea salt
1 tsp vanilla extract
For the biscuit base
300g (10½oz) digestives/biscoff
biscuits
150g (5½oz) unsalted butter,
melted
For the cheesecake filling
500g (1lb 1oz) full-fat cream cheese
100g (3½oz) icing sugar
150g (5½oz) butterscotch sauce
To decorate
2 tbsp icing sugar
butterscotch sauce
sprinkles
toffee sweets
For the butterscotch sauce

1 Add the butter to a saucepan, then
melt over a medium heat.
2 Add in the sugar, cream and salt
and boil for 4-5 minutes on a medium-
high heat.
3 Take the pan off the heat, then add in
the vanilla and stir. Transfer to a
container to cool fully; it will thicken a bit
as it cools.
For the biscuit base
1 Blitz the biscuits in a food processor
until they reach a fine crumb.
Alternatively, bash up in a bowl with the
end of a rolling pin.
2 Add in the melted butter, then press
down into the bottom of a 20cm (8in)
deep springform tin. By Jane’s Patisserie (www.janespatisserie.com)
For the cheesecake filling
1 In a large bowl or stand mixer, add the
cream cheese, icing sugar and vanilla, then folding the mixture with a spatula so as To decorate
whisk the mixture briefly until smooth. not to overmix. 1 Whip the double cream and icing
2 Add in the butterscotch sauce and For the butterscotch cheesecake sugar together until smooth, thick
whisk again briefly to combine. 1 Spread the mixture on top of the and pipeable. Drizzle over some
3 Finally, pour in the double cream and biscuit base. Refrigerate for 5-6 hours butterscotch sauce, then pipe on the
whisk until the mixture is really thick. minimum, or preferably overnight for whipped cream.Sprinkle over anything
Whisk briefly, then check the thickness by the best set. you fancy and enjoy!

5 Divide the cake batter between three
20cm (8in) loose-based sandwich tins
and bake on the middle shelf of the oven
for about 25 minutes until well-risen, firm
and a skewer inserted into the middle of
the cakes comes out clean.
6 Leave the cakes to cool in the tins for
2-3 minutes, then carefully turn out onto
a wire cooling rack and leave until
completely cooled. While waiting for
the cake to cool, prepare the ganache
and the chocolate shards.
For the ganache

7 To make the ganache, put the
chopped dark chocolate in a bowl. Add
the cream, butter and sugar to a small
saucepan and heat until just boiling.
8 Pour the cream mixture over the
chocolate and leave for 5 minutes until
the chocolate has melted. Stir until
smooth, then set aside until thick
enough to spread.
o w s t o p p i n g
A sh ration centrepiece! For the shards
9 For the shards, mix together the extra
celeb
dark and milk chocolate baking chips
and temper (find the Lakeland guide to
tempering chocolate online).
By Lakeland (blog.lakeland.co.uk)
10 Spread your tempered chocolate
thickly over sheets of baking parchment
and sprinkle edible gold and silver stars
Chocolate 25g (1oz) caster sugar over the top. Allow to cool at
For the shards room temperature.
shard cake 326g (1 pack) Guittard® Extra Dark 11 When cooled, apply a little gold leaf,
MAKES 1 Chocolate Baking Chips if desired, and cut into a variety of
For the cake 326g (1 pack) Guittard® Milk triangles and rectangles in different
300g (10½oz) unsalted butter, at Chocolate Baking Chips shapes and sizes.
room temperature gold and silver glitter dust pumps
200g (7oz) caster sugar gold and silver edible stars Assemble your cake
225g (8oz) soft light brown sugar 12 Place the first cake layer on a serving
3 large free-range eggs, beaten For the cake plate and spread with a thin layer of
1 tsp vanilla extract 1 Preheat the oven to 180°C/Gas ganache. Top with the second cake layer
350g (12oz) plain flour Mark 4. and repeat. Top with the third cake layer
2 tsp baking powder 2 To make the cake, cream the butter and gently press the layers together.
1 tsp bicarbonate of soda with both of the sugars until pale and light. 13 Using a palette knife, spread the top
100g (3½oz) cocoa 3 Gradually add the eggs, mixing well and sides of the cake in an even layer
a pinch of salt between each addition and scraping of ganache.
150ml (5fl oz) buttermilk down the sides of the bowl from time to 14 Press the shards around the edge of
150ml (5fl oz) boiling water time. Add the vanilla extract. your cake and add to the top, pressing
For the ganache 4 Sift the flour, baking powder, them down into the cake sponge to
200g (7oz) dark chocolate, finely bicarbonate of soda, cocoa and a pinch keep them in place.
chopped of salt into the mixture and mix until 15 Once you’re happy with your cake,
225ml (8fl oz) double cream almost combined. Add the buttermilk finish off by spraying the shards with
25g (1oz) unsalted butter and boiling water and mix until smooth. gold and silver glitter dust pumps.

C E L E B R AT E !
Prosecco tartlets transferring the dough discs into the

small moulds. Form stable edges.
FOR ABOUT 12-15 6 Preheat the oven to 180°C/Gas Mark
For the tartlet bases 4. Use a fork to poke the dough a few
250g (9oz) flour times. Bake the tartlet cases blind;
125g (4½oz) sugar place small pieces of parchment paper
125g (4½oz) butter on top of each tartlet, then fill with
2 free-range egg yolks baking beans – this will make the
grated zest of 1 lemon tartlets hold their shape in the oven.
a pinch of salt 7 Bake the tartlets for 15-20 minutes.
For the Prosecco filling They should be light golden brown, so
6 free-range egg yolks keep your eye on them.
150g (5½oz) sugar 8 Allow to cool completely on a
300ml (10fl oz) Prosecco cooling rack.
360g (12½oz) mascarpone
sugar pearls, to decorate For the Prosecco filling
9 Place the egg yolks and sugar into a
For the tartlet bases pan above steam and start to whisk
1 Mix the egg yolks with the sugar continuously; I use a hand mixer for the
using a hand mixer. best result.
2 Incorporate the other ingredients and 10 Pour in the Prosecco very slowly,
mix them together until the dough has while continously whipping the mixture
combined. You can do this step in a food until it becomes a stable foam.
processor too, if you wish. 11 Remove from the heat and let the
3 Wrap the dough in clingfilm and put foam cool down completely with a
into the fridge for a few hours. piece of clingfilm on top.
4 Roll out the dough on a floured 12 In a separate bowl, soften the
surface to about 5mm (¼in) thick. If you mascarpone, then gently fold in the cold
have a cookie cutter which is larger than Prosecco foam.
the diameter of your tartlet tins, use that 13 Pour the cream into the cold tartlet
to get the small dough discs, or you can bases, then decorate them with
use a knife. sugar pearls.
By Reka Csulak, Holy Whisk Blog (www.holywhiskblog.com)
5 Use a floured, small spatula for
Bite si e tri es gently for 5 minutes, then leave to cool.

2 Cut the trifle sponges into tiny cubes
A modern
twist
SERVES 8 and divide between the bases of 8 small
on an old
175g (5oz) blackberries 100ml (3½fl oz) liqueur glasses, then
favourite
3 tbsp caster sugar spoon over the sherry. Divide the
3 tbsp water blackberries and cooking juices
2 trifle sponges between glasses and use the back of a
4 tbsp sweet sherry spoon to create an even layer.
2 x 140g (5oz) pots of ready-made 3 Mix the custard with the orange zest,
long-life custard then spoon over the blackberries. Softly
grated zest of ½ a small orange whip the cream and spoon over
150ml (¼pt) double cream the custard.
8 small blackberries and a few 4 Decorate each glass with a blackberry
crushed, sugared almonds to and some roughly crushed sugared
decorate (optional) almonds, if liked.
1 Add the blackberries, sugar and water

By Seasonal Berries (www.seasonalberries.co.uk)
to a small saucepan. Cover and cook

LICIOUS!
SIMPLE AND DE
Mini vodka and gelatine sheets to a shallow dish, pour
over cold water to just cover, then leave
blackberry jellies to soak for 5 minutes.
SERVES 8 2 Scoop the fruit out of the pan with a
225g (8oz) blackberries draining spoon, then transfer to eight
grated zest and juice of 1 lemon 100ml (3½fl oz) vodka shot glasses.
75g (3oz) caster sugar Drain the gelatine and add the softened
200ml (7fl oz) water sheets to the warm fruit juice, stirring
4 leaf gelatine sheets or 7g (1/3oz) until dissolved. Mix in the vodka. Pour
6 tbsp vodka over the fruit in the glasses, leave to
To decorate cool, then transfer to the fridge for
50g (2oz) blackberries 3-4 hours, or until set.
1 tbsp caster sugar 3 When almost ready to serve, make
120ml (4fl oz) double cream the blackberry cream by mashing the
blackberries on a plate with the sugar,
1 Add the blackberries, lemon zest and using a fork. Softly whip the cream in a
juice, sugar and water to a medium bowl until it just holds its shape, then
sized saucepan, cover and cook gently fold in the blackberries until marbled
for 5 minutes. Meanwhile, add the together. Spoon over the set jellies.
g h t d e s s e r
A li h festive flair! t
wit
Raspberry 100ml (3½fl oz) elderflower cordial 2 In a large jug, blend the elderflower
75g (3oz) raspberries cordial with the Champagne or sparkling
and blueberry 75g (3oz) blueberries wine and quickly stir in the gelatine.
champagne jellies 3 Pour into six Champagne glasses and
1 Cut the gelatine into small pieces add some raspberries and blueberries
SERVES 6
using scissors. Soak in a bowl with to each. Chill for 3-4 hours, or overnight
5 leaf gelatine sheets 4 tbsp cold water for 10 minutes. Place until set.
500ml (18fl oz) Champagne or the bowl over a saucepan of gently
sparkling wine simmering water and stir until dissolved.

christmas wri ng icing tubes seasonal sprinkles gli er sugars fes ve colour gels cupcake cases
OXO One Stop Chop
Manual Food Processor
Making a dip, sauce, paste or purée?
This compact gadget will ensure you
Limited Edition Choco Melts achieve the consistency you desire!
Christmas Colours £30 from oxouk.com
Cake Décor Choco Melts are versatile, smooth
and easy-to-melt! Use them as a covering for
cakes, melt them into moulded chocolates and
more! Sprinkles & Co. stock Red, Green and
White Choco Melts, which you can mix to create
an even wider variety of colours. Get them now Creative Bake Stir It Up Pie Dish
from www.sprinklesandco.co.uk Bake endless delicious treats in this British
stoneware pie dish from Creative Tops,
priced £20 www.creative-tops.com
Pick of the
Beeswax wraps
Looking for an eco-friendly alternative to clingfilm?
PRODUCTS
Look no further! These reusable wraps are perfect WE CHECK OUT THIS
for keeping bread fresh, covering leftovers and
more. Find them in over 200 independent shops
SEASON’S BEST NEW
across the UK and online stores, Oxfam or from BAKING ACCESSORIES
www.beeswaxwraps.co.uk/shop
Cake Décor Cake Pens, pack of 8
Draw your Christmas cake
and eat it! It’s SO EASY to
personalise festive bakes with the
Cake Décor Cake Pens with edible
ink – perfect for decorating cupcake
toppers and biscuits. Available now
at Tesco, Sainsbury’s, Morrisons
and online at Sprinkles & Co
www.sprinklesandco.co.uk
Citrus Floral Recipe Tin

A fantastic gift idea for anyone who
loves being in the kitchen, this tin
comes with 12 letterpress dividers
and black spoon recipe cards.
Priced £30 from Papermash
www.papermash.co.uk
Engraved Rolling Pin

Decorate your pies and pastries with
this festive engraved rolling pin.
£24, Etsy www.etsy.com
Sophie Allport
‘Love To Bake!’ Mug
Tea tastes better when it’s from
your favourite mug; this one is
perfect for budding Star Bakers!
£11 from
Meri Meri Tall White Gold Glitter Candles www.sophieallport.com
Nothing says ‘party’ like gold glittery candles!
They’re perfect for any celebration;
get them for £5.99 from Candle & Cake Ltd
www.candleandcake.co.uk
20 baking heaven DECEMBER / JANUARY

PA R T Y B A K E S
NewParty
Year'Bakes
s Eve
See in the New Year in style with these
glamorous celebration bakes by Rosanna Pansino.
Get the party started!
Champagne 8 On a lightly floured surface, roll out

the dough to 5mm (¼in) thick.
cookies Cut out cookies using the
MAKES 2 DOZEN Champagne flute cookie
For the Champagne cookies cutter, then place them
270g (9½oz) plain flour 2.5cm (1in) apart on the
½ tsp baking powder baking sheets.
½ tsp salt 9 Bake until the cookies are firm to the
175g (6oz) unsalted butter, at room touch, but not browned at the edges,
temperature about 14 minutes.
120g (4oz) icing sugar 10 Let cool on the baking sheets for
1 large free-range egg 2 minutes, then transfer to a wire rack
2 tbsp corn syrup to cool completely.
2½ tsp sparkling wine extract
To decorate TO DECORATE
royal icing 1 Make the royal icing. Scoop it into a
fine gold sanding sugar piping bag fitted with a nozzle.
white pearl sprinkles 2 Outline the cookies with the icing,
Equipment then fill in the centres. Let the icing
12cm (4½in) Champagne flute harden for about 1 hour.
cookie cutter 3 Pipe a second layer of icing in the
piping bag and nozzle shape of the Champagne. While the
icing is still wet, cover with the sugar.
GET STARTED 4 Using a dab of icing, place pearl sprinkles
1 Make the Champagne cookies: in a on the cookie to look like bubbles.
medium bowl, whisk together the flour,
baking powder and salt. Countdown Champagne cookies
2 In a large bowl, with an electric mixer,
beat the butter and powdered sugar
cookie pops
until light and fluffy, 3-5 minutes. MAKES 12
3 Add the egg and corn syrup and For the vegan lemon cookies
beat well. 240g (8½oz) plain flour
4 Beat in the sparkling wine extract. ¼ tsp salt
5 On low speed, beat in the flour 140g (5oz) vegan butter
mixture until combined. 100g (3½oz) granulated sugar
6 Shape the dough into a disk and wrap 1 tsp grated lemon zest
in clingfilm. Refrigerate for at least 1 tsp lemon juice
1 hour. To decorate
7 Preheat the oven to 180°C/Gas vegan royal icing
Mark 4. Line 2 baking sheets with vegan black food colouring
parchment paper. coarse gold sanding sugar
DECEMBER / JANUARY baking heaven 21

TO DECORATE
1 Divide the royal icing between two
bowls. Tint one bowl black and leave
the other white. Scoop the black icing
into a piping bag fitted with a
No.1 nozzle and the white icing into a
piping bag fitted with a No.3 nozzle.
2 Outline the cookies with the white
icing, then fill in the centres. Let the
icing harden for about 1 hour.
Countdown Cookie Pops 3 Pipe a circle of white icing at the edge
of the cookies. While the icing is still
wet, sprinkle on the gold sanding sugar.
4 Pipe the black icing onto the cookies
to create the face and hands of a clock.
While the black icing is still wet, place a
gold pearl in the centre of the clock.
5 Let the cookies set for 1 hour
before serving.
Champagne
cupcakes
MAKES 12
For the Champagne cupcakes
180g (6oz) plain flour
1¼ tsp baking powder
½ tsp salt
225g (8oz) unsalted butter, at room
temperature
200g (7oz) granulated sugar
2 large free-range eggs
¼ tsp almond extract
125ml (4fl oz) flat Champagne (no
carbonation)
To decorate
coarse gold sanding sugar
For the Champagne frosting
edible gold candy pearls 6 Preheat the oven to 170°C/Gas 4 large free-range egg whites
Equipment Mark 3. Line 2 baking sheets with 200g (7oz) sugar
5.5cm (2¼in) round cookie cutter parchment paper. 250ml (9fl oz) flat Champagne (no
12 lollipop sticks 7 On a lightly floured surface, roll out carbonation)
piping bag and nozzle the dough to a 1cm (½in) thickness. Cut 450g (16oz) unsalted butter, cubed,
out 12 cookies using the round cookie at room temperature
GET STARTED cutter and place them 5cm (2in) apart ¼ tsp salt
1 In a medium bowl, whisk together on the baking sheets. Equipment
the flour and salt. 8 Insert a lollipop stick halfway into gold foil cupcake cases
2 In a large bowl, with an electric mixer, each cookie. piping bag and nozzle
beat the butter and granulated sugar 9 Freeze the cookies for 10 minutes. sugar thermometer
until light and fluffy, 3-5 minutes. 10 Bake until the cookies are firm to the
3 Beat in the lemon zest and juice. touch, but not browned at the edges, GET STARTED
4 On low speed, beat in the flour about 10 minutes. 1 Preheat the oven to 180°C/Gas Mark
mixture until combined. 11 Let cool on the baking sheets for 4. Line 12 holes of a muffin tin with gold
5 Shape the dough into a disk and wrap 2 minutes, then transfer to a wire rack foil cupcake cases.
in clingfilm. Refrigerate for 1 hour. to cool completely. 2 In a medium bowl, whisk together the

P AXRXTXYXBXAXKXE S
cake flour, plain flour, baking powder

This bub
champagbly recipe infus
and salt.
3 In a large bowl, with an electric mixer,
beat the butter and granulated sugar
batter ane in both the es
until light and fluffy, 3-5 minutes. nd frost
4 Add the eggs one at a time, beating ing
well after each addition.
5 Beat in the almond extract.
6 On low speed, alternate adding the
flour mixture and Champagne to the
butter mixture, beginning and ending
with the flour mixture.
7 Fill each paper case two-thirds full with
the batter. Bake until a wooden skewer
inserted into the centre of a cupcake
comes out clean, 14-16 minutes.
8 Transfer to a wire rack to cool.
TO DECORATE
1 Make the Champagne frosting.
In a stand mixer fitted with the whisk
attachment, whip the egg whites on
medium speed until frothy, 1-2 minutes.
2 In a small saucepan fitted with a sugar
thermometer, whisk the sugar and half
of the Champagne. Place over a
medium-low heat until the mixture
reaches 93°C/200°F.
3 With the mixer on low speed, slowly
pour the sugar mixture into the egg
whites. Whip on high speed until the
mixture and bowl have cooled to room
temperature, 15-20 minutes.
4 On low speed, slowly add the butter
1 tbsp at a time until fully combined.
Scrape down the sides and bottom of
the bowl, as needed.
5 Add the remaining Champagne and
the salt and whip on medium speed
until light and fluffy, 5-6 minutes.
6 Scoop it into a piping bag fitted with a
nozzle and frost the cupcakes.
7 Sprinkle the frosting with gold
sanding sugar.
The recipes on pages

21-23 are adapted
from Baking All Year
Round by Rosanna
Cupc akes
Pansino, published
by Sphere in Champagne
Hardback (£20).

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Step-by-step
Apple Walnut
Bundt Cake
This is the perfect apple cake for winter, but it can be enjoyed
any time of the year. It's delicious served hot or cold, drizzled
with the caramel glaze, which is optional, but recommended!
SERVES 12-14
BAKING TIME
50-60 minutes
YO U W I L L N E E D
100g (3½oz) walnut halves
300g (10½oz) plain flour
1 tsp bicarbonate of soda A B
1 tsp fine sea salt
2 tsp ground cinnamon Scrape down the sides of the bowl before stirring Spoon the batter into the tin.
4 large tart apples, diced in the apples and walnuts.
296ml (10fl oz) rapeseed or
safflower oil
200g (7oz) granulated sugar
163g (5¾oz) light brown sugar
2 tsp pure vanilla extract
EQUIPMENT
The tin must be 26cm (10in)
minimum, such as a Nordic
Ware Anniversary Bundt Tin,
coated with baking spray C D
with flour; or a two-piece
angel food tin, bottom lined Unmould the baked cake. Pour the glaze over the cake.
with parchment, then coated
with baking spray with flour
P R E H E AT T H E OV E N Chop medium coarse.
1 Twenty minutes or longer before toasting 4 In a medium bowl, whisk together the flour,
the walnuts, set an oven rack in the lower bicarbonate of soda, salt and cinnamon.
third of the oven. Preheat the oven to 175ºC/ 5 Peel, core and cut the apples into 3-5mm
Gas Mark 3. (¹⁄8-¼in) dice.
M I S E E N P L AC E M A K E T H E B AT T E R
2 Thirty minutes to 1 hour ahead, set the eggs 6 Into the bowl of a stand mixer, weigh or
on the counter at room temperature. measure the eggs. Add the oil, granulated
Toast and chop the walnuts and brown sugars and the vanilla. Attach the
3 Spread the walnuts evenly on a cookie sheet flat beater and beat on medium speed for
and bake for 5 minutes. Turn the walnuts 1 minute, until blended.
onto a clean tea towel and roll and rub 7 Add the flour mixture and beat on low speed
them around to loosen the skins. Discard any for 20 seconds, just until incorporated.
loose skins and let the nuts cool completely. Scrape down the sides of the bowl.
26 baking heaven DECEMBER/JANUARY WWW.FOODHEAVENMAG.COM

S T E P - B Y- S T E P
E n j o y t h e b u n dt c a
ke h
or a
o t
t room
tempera ture!

26-28 are taken from Rose’s
Baking Basics © 2018 by Rose
Levy Beranbaum.
Photography © 2018 by
Matthew Septimus.
Reproduced by permission of
Houghton Mifflin Harcourt.
All rights reserved.
8 Detach the bowl from the stand and, with a that has been lightly coated with non-stick
large spoon, stir in the apples and walnuts. cooking spray and cool completely for
Spoon the batter into the prepared tin. about 1½ hours. MAKE THIS
RECIPE
BAKE THE CAKE Store airtight Room temperature, 5 days; YO U R OW N
9 Bake for 50-60 minutes, or until a wire cake refrigerated, 10 days; frozen, 2 months. Drizzle caramel
tester inserted near the centre comes out sauce and glaze
clean and the cake springs back when TIP over the cake
pressed lightly in the centre. For baking, it is best to choose tart apples with after unmoulding.
a low water content so that they hold their
COOL THE CAKE shape after softening on baking. If a recipe
10 Let the cake cool in the tin on a wire rack for calls for several apples, it is great to use
30 minutes. If using a straight-sided tin, run a a combination.
metal spatula between the sides of the tin
and the cake. Invert the cake onto a wire rack
WWW.FOODHEAVENMAG.COM DECEMBER/JANUARY baking heaven 27

S T E P - B Y- S T E P
A B C
Cook the caramel until almost 188ºC/370ºF. Stir in the hot cream. Stir in the butter.
Step-by-step
Caramel Sauce
and Glaze D
Satiny and pleasingly sticky, caramel is one of the most
delicious additions to cakes and pastries.
The longer it cooks, the darker and less sweet it becomes. Scrape the caramel into a glass measuring cup.
SERVES 12-14 M I S E E N P L AC E continue to rise. Remove it from the heat as

1 About 30 minutes ahead, cut the butter into soon as it reaches temperature.
MAKES a few pieces and set it on the counter at 3 Slowly and carefully pour the hot cream into
300g (10½oz) room temperature. the caramel. It will bubble up furiously.
2 Into a 250ml (9fl oz) glass, measure with a 4 Use a silicone spatula or wooden spoon to
YO U W I L L N E E D spout, weigh or measure the cream. Heat in stir the mixture gently, scraping the thicker
2 tbsp unsalted butter the microwave until hot, then cover it. part that settles on the bottom. Return it to a
89ml (3fl oz) double cream 3 Have ready a 500ml (18fl oz) glass measure very low heat, continuing to stir gently for
200g (7oz) sugar, preferably with a spout, lightly coated with non-stick 1 minute, until the mixture is uniform in
super fine cooking spray, near the hob. colour and the caramel is fully dissolved.
2 tbsp corn syrup 5 Remove the caramel from the heat and
3/8 tsp cream of tartar (optional) M A K E T H E S AU C E gently stir in the butter until incorporated.
59ml (2fl oz) water 1 In a heavy-based saucepan, preferably non- The mixture will be a little streaky, but will
2 tsp pure vanilla extract stick, stir together the sugar, corn syrup, become uniform once cooled and stirred.
cream of tartar, if using, and water until all 6 Pour the caramel into the prepared glass
the sugar is moistened. measure and let it cool for 3 minutes. Gently
2 Heat, stirring constantly with a silicone stir in the vanilla and let it to cool until room
spatula, until the sugar dissolves and the temperature and thickened, stirring it gently
syrup is bubbling. Stop stirring and let it boil once or twice.
undisturbed until it turns a deep amber and
the temperature reaches 188ºC/ 370ºF or a Store airtight room temperature, 3 days;
few degrees below, as the temperature will refrigerated, 1 month.
28 baking heaven DECEMBER/JANUARY WWW.FOODHEAVENMAG.COM

k e h e a ven
a
c Gspecial occasion cakes!
e t c r e a t i v e w i t h
WE LOVE… GIN-GER CAKE pg31 // PUMPKIN SPICE CAKE pg35 // CHOCOLATE MERINGUE CAKE pg3 3
For this perfectly piped carrot cake, turn to page 37

Number cake 2 tsp baking powder 3 Add in the eggs one by one, mixing
6 large free-range eggs with each addition. You may want to
SERVES 12 350g (12oz) unrefined golden add a tbsp of the flour with each egg to
For the cake caster sugar keep the mixture smooth.
350g (12oz) self-raising white flour 350g (12oz) unsalted butter, 4 Mix in the flour, baking powder and
softened vanilla extract and beat until the mixture
1 tsp vanilla extract is a smooth dropping consistency.
For the buttercream 5 Pour the mixture into the cake tin and
600g (1lb 5oz) icing sugar bake for 30-35 minutes until baked
300g (11oz) unsalted butter, throughout, golden and springy
softened to touch.
1 tsp vanilla extract 6 Allow the cake to cool in the tin for
For the decoration 5 minutes before turning out onto a wire
6 macaroons cooling rack.
200g (7oz) strawberries, washed 7 To make the buttercream, beat
and hulled together the butter, icing sugar and
200g (7oz) raspberries vanilla extract until light and fluffy. The
6 mini meringues (white) longer you beat the buttercream
edible flowers (optional) for, the lighter and fluffier it will be.
8 Fill a piping bag fitted with a circular
1 Preheat the oven to 160°C/Gas nozzle with buttercream and pipe blobs
Mark 3. Grease and a number cake tin of buttercream all over the cake.
with non-stick baking paper. 9 Slice strawberries and position them
2 In a large bowl, cream together the along with the raspberries, macaroons
By Baking Mad (www.bakingmad.com)
butter and sugar until light and fluffy. and crushed meringues onto the cake.
Squidgy carrot and 340g (12oz) plain flour zest for the frosting.
a pinch of salt 3 Sift together the flour, salt,
courgette traybake 1 rounded tsp bicarbonate of soda bicarbonate of soda, baking powder
SERVES 14 1 rounded tsp baking powder and ground ginger in a mixing bowl.
150g (5½oz) butter 1 rounded tsp ground ginger Stir in the sugar, organic carrots and
finely grated zest and juice of 225g (8oz) light muscovado or soft courgettes, then add the melted
1 unwaxed orange brown sugar mixture and stir together well.
3 large free-range eggs, beaten 200g (7oz) British organic carrots, 4 Turn the mixture into the prepared tin
peeled and grated and bake for 45-50 minutes, or until a
150g (5½oz) courgettes, grated fine skewer inserted into the centre of
For the frosting the cake comes out clean. Cool in the tin
200g (7oz) low-fat soft cheese for 20 minutes, then turn out carefully.
½ tsp vanilla extract Cool completely on a wire rack.
1 small organic carrot, grated 5 Make the frosting by beating the
1 tbsp light muscovado or soft low-fat soft cheese, vanilla extract and
brown sugar reserved orange zest together. Spread
on top of the cooled cake. Put the
1 Preheat the oven to 180°C/Gas grated organic carrot into a frying pan
Mark 4. Grease and line a 23cm (9in) with the sugar and heat gently to melt
square cake tin with baking paper, using and caramelise. Cool, then scatter over
a little butter. the cake.
2 Melt the remaining butter in a large
saucepan over a low heat, without TIP Keep the cake refrigerated, though
letting it get too hot. Remove from serve at room temperature. You can
By Great British Carrots (www.britishorganiccarrots.co.uk)
the heat, then add the orange juice freeze the cake for up to 2 months
and beaten eggs. Reserve the orange without the frosting.

C A K E H E AV E N
Gin-ger
& caramel cake
time saving tip
Decorate the cake with meringue
MAKES 1 CAKE
kisses and gingerbread Christmas
For the sponge cake trees or gingerbread men.
400g (14oz) plain flour These can be shop bought –
250g (9oz) dark brown sugar we won’t tell if you don’t!
2½ tsp ground ginger
2½ tsp ground cinnamon
1½ tbsp bicarbonate of soda
225g (8oz) unsalted butter, cubed
225ml (7½fl oz) whole milk
4 free-range eggs
2 tbsp treacle
grated zest of ½ an unwaxed orange
½ tsp salt
100g (3½oz) chopped dates
25ml (1fl oz) Batch Premium Gin
For the gin syrup
25ml (1fl oz) Batch Premium Gin
50g (1¾oz) caster sugar
juice of ½ an unwaxed orange
For the cinnamon cream
cheese frosting
300g (10½oz) full-fat cream cheese
400g (14oz) double cream
200g (7oz) icing sugar
For the caramel sauce
200g (7oz) Bonne Maman Salted
Caramel or Hazelnut Praline
Caramel By Liam Beauchamp The Gin Baker for
Bonne Maman (www.bonnemaman.co.uk/recipes)
2 tbsp Batch Premium Gin
1 Preheat the oven to 190ºC/ Gas inserted in the centre comes out clean. whipped cream and combine, making
Mark 5. Grease and line three 20cm Remove from the oven and leave to sure you don’t whip for too long.
(8in) loose-bottom cake tins. You can cool in the tin for 5 minutes before 6 When you are ready to construct your
use just one tin, but it will triple your leaving to cool on a wire rack. Level off cake, place the first sponge on a cake
baking time. Meanwhile, leave your the tops of the cake with a bread knife decorating turntable or a cake stand.
chopped dates to soak in the gin. or a wire slicer. Add a generous amount of frosting to
2 Sift the dry ingredients into a bowl 4 While the cakes cool, prepare the gin the bottom cake layer and level using a
and mix slowly to combine. Add the syrup. Add the leftover gin from the spatula. Top with the second layer and
butter and mix until the mixture dates, along with the caster sugar and repeat. Add the third layer and smooth
resembles sand. Add the eggs, one by orange juice, to a saucepan set over a the remaining frosting over the top and
one, mixing well after each addition. medium heat and stir until the sugar has sides of the cake using a spatula,
Add the treacle and mix until well dissolved. Turn up the heat and allow to leaving the sponge showing through to
combined. Add the milk and orange zest boil for two minutes until the syrup has achieve the ‘naked’ look.
and beat together until the cake mixture thickened slightly. Remove the syrup 7 To make the topping, add the caramel
is smooth. Strain the chopped dates from the heat and brush over the top of sauce and gin to a bowl. Mix well with a
and set the leftover liquid aside. Fold the the cakes using a pastry brush. spoon until you have a smooth, slightly
dates into the cake mixture. Mix until 5 To make the frosting, whip the double runny sauce. Using a piping bag or
the batter is smooth. cream and icing sugar until you have spoon, drizzle caramel sauce around the
3 Divide the batter between the soft peaks. In another bowl, whip the edge of the cake and allow it to drip
prepared cake tins and bake for cream cheese and ground cinnamon down the sides. Use the remaining
20-25 minutes, or until a skewer until soft and fluffy. Slowly fold in the sauce to cover the top of the cake.
WWW.FOODHEAVENMAG.COM DECEMBER/ JANUARY baking heaven 31

Salted dark chocolate 1 Preheat the oven to 180°C/Gas Mark
4. Line two 20cm (8in) round cake tins
layer cake with milk with non-stick baking paper. Place the
chocolate ganache flour, cocoa, sugar, eggs, milk, butter,
chocolate and vanilla in a large bowl and
SERVES 8-10
whisk until smooth. Divide the mixture
375g (13oz) self-raising flour, sifted between the tins and bake for
50g (1¾oz) cocoa powder, sifted 40-45 minutes, or until cooked when
330g (11½oz) caster sugar tested with a skewer. Allow to cool in
4 free-range eggs the tins for 10 minutes before turning
375ml (13½fl oz) milk out onto wire racks to cool completely.
250g (9oz) unsalted butter, melted 2 To make the milk chocolate ganache,
200g (7oz) dark chocolate, melted place the sour cream and chocolate in a
2 tsp vanilla extract large bowl. Mix to combine, then
2 tsp black sea salt flakes refrigerate for 10 minutes, or until firm.
For the quick milk chocolate 3 Place one of the cakes on a cake
ganache stand or plate. Spread with half the
240g (8½oz) sour cream ganache. Top with the remaining cake
400g (14oz) milk chocolate, melted and ganache. Sprinkle with the salt
to serve.
Upside-down 2 Add the pear, sugar-side down,

then cook for 5-6 minutes or until
chocolate, hazelnut caramelised and golden. Arrange
and pear cake the pear, cut-side down, in the base
of the tin.
SERVES 8
3 Place 25g (1oz) of the butter and the
60g (2oz) light brown sugar remaining 2 tbsp of brown sugar in the
5 Corella (rosy pink) pears, 550g pan and cook for 1 minute, or until
(1lb 3oz) in weight, halved thickened slightly. Pour the butter
250g (9oz) unsalted butter, mixture over the pear.
chopped 4 Place the almond milk and the
250ml (8fl oz) unsweetened remaining 225g (8oz) of butter in
almond milk the pan and cook, stirring, until the
2 free-range eggs butter is melted.
160g (5¾oz) sour cream 5 Transfer to a large bowl and add
225g (8oz) plain flour the eggs, sour cream, flour, cocoa,
25g (1oz) cocoa powder bicarbonate of soda, caster sugar
1½ tsp bicarbonate of soda and ground hazelnuts.
330g (12oz) caster sugar 6 Whisk until combined, then pour into
100g (3½oz) ground hazelnuts the tin. Place on an oven tray and bake
single cream, to serve for 1 hour 30 minutes, or until cooked
when tested with a skewer. Allow the
cake to cool in the tin for 15 minutes.
1 Preheat the oven to 160°C/Gas Mark 7 Remove the cake from the tin and
3. Line a 22cm (9in) round springform place on a cake stand or plate. Serve
tin with non-stick baking paper, leaving with cream.
2cm (¾in) paper above the rim. Place
2 tbsp of the brown sugar on a small
plate. Dip the cut side of each pear in
the brown sugar. Place a large non-stick
frying pan over a high heat.

C A K E H E AV E N
Chocolate
ried if
Don't be wcorracks or
meringue cake
SERVES 8-10
the cake a little -
collapses ed to look
it's supposrustic
240g (8½oz) dark chocolate,
a bit
chopped
chopped
2 free-range eggs
4 free-range eggs, extra, separated
90g (3oz) light brown sugar
50g (1¾oz) plain flour, sifted
½ tsp baking powder, sifted
40g (1½oz) ground almonds
220g (8oz) caster sugar
1 tsp white vinegar
3 tsp cornflour, sifted
25g (1oz) cocoa powder, sifted, plus
extra for dusting
1 Preheat the oven to 160°C/Gas Mark

3. Line a 24cm (9½in) round springform
tin with non-stick baking paper. Place
the chocolate and butter in a medium
saucepan over a low heat and stir until
melted and smooth. Allow to cool slightly.
2 Place the eggs, extra yolks, brown
sugar and vanilla in the bowl of an
electric mixer and whisk for 3-4 minutes
or until pale and thick. Add the chocolate
mixture, flour, baking powder and
ground almonds and gently fold to
combine. Pour into the tin and bake for
35-40 minutes.
3 Allow to cool in the tin slightly.
4 Increase the oven temperature to
180°C/Gas Mark 4. Place the extra egg
whites in a cleaned bowl of the electric
mixer and whisk on high speed until soft
peaks form. Add the sugar, 1 tbsp at a
time, whisking for 30 seconds before
adding more. Scrape down the sides of
the bowl, add the vinegar and whisk for
2-3 minutes, or until the meringue is
thick and glossy. Add the cornflour and
cocoa and fold to combine. Allow to cool to room temperature
5 Spoon the meringue mixture onto the before refrigerating for 2 hours. Place the
cake and spread evenly. Return the cake cake on a cake stand or plate and dust The recipes on pages
32-33 are taken from
to the oven for 20-25 minutes, or until with the extra cocoa to serve. Modern Baking:
the meringue is golden and crisp. Allow Cakes, Cookies and
to cool in the tin for 15-20 minutes. Everything In
Between by Donna
6 Gently run a knife around the inside Hay, published by
edge of the tin and remove the ring. Fourth Estate (£30).

ING TIP
BAK
PARTY TIME!
A DD R A INBO W SP RINK L E S
T O T HE B AT T E R T O M A K E
I T E V E N MOR E F UN
This recipe is taken

from Fantastical
Cakes © 2018,
by Gesine Bullock-
Prado, published by
Running Press
(RRP £25).
White party cake 1 tsp pure vanilla extract then the whole egg, scraping down
Swiss buttercream, enough to the sides and bottom of the bowl
MAKES TWO 20cm (8in) ROUND LAYERS fill or cover a 20cm (8in) cake and beating for 30 seconds between
unsalted butter or non-stick spray, each addition.
for greasing 1 Preheat the oven to 180°C/Gas 4 Add the milk and vanilla in 3 additions,
325g (11½oz) white flour Mark 4. Butter or spray the bottom of mixing for a minute after each addition,
335g (12oz) granulated sugar two 20cm (8in) uncoated round cake until fluffy. Fold in the sprinkles. Divide
1 tbsp baking powder tins and line with parchment, or line a the batter evenly between the two
1 tsp salt half sheet tin with parchment. Spray the prepared 20cm (8in) tins or spread the
170g (6oz) unsalted butter, paper with non-stick spray, then batter onto the prepared half sheet tin.
very soft set aside. Bake for 20-25 minutes, or until the cake
4 large free-range egg whites, 2 Whisk the flour, sugar, baking powder just springs back. Leave to cool
at room temperature and salt together in the bowl of a stand completely, then decorate with Swiss
1 large free-range egg, at room mixer fitted with the paddle meringue buttercream.
temperature attachment. Add the butter in pieces
227ml (7½fl oz) whole milk and mix on a low speed until the
40g (1½oz) rainbow sprinkles mixture resembles damp sand.
(optional) 3 Add the egg whites, one at a time,

C A K E H E AV E N
Pumpkin spice
latte cake
i s p a r t o f a
SERVES 12
The cofficeePumpkin Spice Latte!
To make the cake
400g (14oz) unsalted butter/Stork
400g (14oz) light brown sugar
400g (14oz) self-raising flour
class
8 medium free-range eggs
2 tsp pumpkin spice mix
2 tbsp instant coffee
For the frosting
300g (10½oz) unsalted butter
(not Stork)
600g (1lb 5oz) icing sugar
1½ tsp pumpkin spice mix
1 Preheat the oven to 180ºC/Gas

Mark 4 and line three 20cm (8in) cake
tins with baking parchment. Set aside.
2 In a stand mixer, beat together the
butter and light brown sugar until light
and fluffy.
3 Dissolve the instant coffee in 2 tbsp
boiling water. Add in the flour, pumpkin
spice, eggs and coffee and beat again
briefly until combined. Try not to over-
beat the mixture.
4 Divide the mixture between the
three tins and smooth it over. Bake for
25-30 minutes until a skewer comes
out clean when poked, and when the
cake springs back.
5 Once baked, leave the cake to cool
in the tin for 10 minutes, then remove
and leave to cool fully on a wire rack. If
the cake has domed slightly, leave the
cake to cool upside down to flatten
it slightly.
6 For the frosting, beat the butter on
its own in a stand mixer or bowl for a
couple of minutes until soft. Add in
the pumpkin spice mix and the vanilla,
then beat again.
7 Gradually add in the icing sugar until
all of it is combined and beat for a good
few minutes. If it is still really stiff, add
1 tbsp of boiling water at a time, until it By Jane’s Patisserie (www.janespatisserie.com)
is pipeable.
8 To decorate each layer of the
cake, add a sponge, then either 9 Repeat again with the next layer,
pipe or slather on some of then the final layer. Sprinkle on
the buttercream. whatever you like as decoration!

Apple and blackberry For the cake 250g (9oz) blackberries
300g (10½oz) unsalted butter/Stork For the buttercream
crumble cake 300g (10½oz) light brown sugar, 250g (9oz) unsalted butter (not
SERVES 12 plus 25g (1oz) Stork)
For the crumble mixture 300g (10½oz) self-raising flour 500g (1lb 2oz) icing sugar
100g (3½oz) plain flour 6 medium free-range eggs 1 tsp vanilla extract
50g (1¾oz) unsalted butter 250g (9oz) cooking apples (peeled To serve
50g (1¾oz) caster sugar and chopped weight) fresh blackberries, washed
sprinkles

Mark 4 and line two 20cm (8in) round
ING TIP
cake tins. Peel and core the apples,
BAK
then cube into about 2cm (¾in) pieces.
COOKERS ONLY 2 Make the crumble mixture. Rub
USE C OOK E R S R AT HE R T H A N together the sugar, flour and butter until
R EGUL A R A PP L E S DUE T O the mixture resembles breadcrumbs.
L E NG T H OF T HE B A K E
Set aside.
3 Put the apples into a bowl and cover
with 25g (1oz) of light brown sugar. Mix
it up so all the apple pieces are covered,
then set aside.
4 Beat together the butter/Stork and
sugar until light and fluffy. Add in the
flour and eggs and beat till smooth.
5 Gently fold through the apple mixture
and blackberries, then split between
two 20cm (8in) lined tins.
6 Sprinkle on a layer of the crumble
mixture (only about ½cm (¼in) worth
per cake), then bake in the oven for
50-55 minutes or until baked through. It
can take up to an hour or more, so keep
checking with a skewer.
7 Leave the cakes to cool in the tins for
5 minutes, then transfer to a rack to
cool completely.
8 Beat the unsalted butter for a few
minutes until really light and supple. Add
in the icing sugar one third at a time and
beat fully after each incorporation.
9 Add in the vanilla and beat again
until smooth.
10 Get the first cake and spread/pipe
some of the buttercream onto it (I used
half of the buttercream).
11 To assemble the cake, mash a few
blackberries in a bowl, then add on top
of the buttercream.
12 Top with the second cake and pipe
on the other half of the buttercream.
13 Add some blackberries and
sprinkles and you’re done!
By Jane’s Patisserie (www.janespatisserie.com)

C A K E H E AV E N
Blackberry and blitz for 20-30 seconds until fully

combined. Transfer to a mixing bowl.
pistachio cake 3 In a clean, large bowl, whisk the egg
SERVES 12 whites until they form stiff peaks.
butter or oil, for greasing 4 Gently fold the egg whites into the
100g (3½oz) shelled pistachio nuts pistachio mixture with a metal spoon
6 large free-range eggs, separated until fully combined, then fold in the
200g (7oz) ground almonds blackberries and remaining pistachio
80g (3oz) muscovado sugar or nuts (I chop mine up a bit first) and
coconut sugar transfer to the cake tin.
125g (4oz) fresh blackberries, plus 5 Bake in the oven for about 50
extra to decorate minutes, until a skewer inserted into the
a small handful of chopped shelled middle of the cake comes out clean.
pistachios, to decorate Transfer to a wire rack to cool in the tin,
then turn out to cool fully.
1 Preheat the oven to 200°C/Gas 6 Decorate the cake with chopped
Mark 6 and grease and line a 20cm pistachios and blackberries. This recipe is taken
from The Low-Carb
(8in) round cake tin. Diabetes Cookbook
2 Put three-quarters of the pistachio by Dr David Cavan
nuts in a blender and blitz until they have & Emma Porter,
published by
a flour-like consistency. Add the egg Vermilion
yolks, ground almonds and sugar and (RRP £16.99).
Perfectly piped and cinnamon and mix together. Lightly

whisk together the oil and eggs in a jug,
carrot cake add to the bowl and stir until well and
SERVES 8-12 truly combined.
For the cake 2 Divide the mix between the three tins
350g (12½oz) carrots, grated and bake in the oven for 35-40 minutes,
360g (12¾oz) soft brown sugar until the cakes are well-risen and just
150g (5½oz) chopped walnuts beginning to shrink away from the sides
440g (15½oz) plain wholemeal flour of the tin. Leave to cool in the tins on a
2 tsp bicarbonate of soda wire rack for 5 minutes, then turn out and
2 tsp cinnamon remove the baking parchment.
360ml (12fl oz) groundnut oil 3 To make the icing, beat the butter
4 medium free-range eggs, beaten in a large bowl with a hand mixer until
For the cream cheese icing soft, pale and creamy. Add the icing
175g (6oz) unsalted butter, sugar and beat until well combined,
softened then stir through the cream cheese
175g (6oz) icing sugar, sieved until thoroughly mixed.
340g (12¼oz) full-fat cream cheese 4 When the cakes are completely cold,
(Philadelphia) add the cream cheese icing to a ‘Get A
To decorate Grip Piping Bag’ fitted with a large round
grated zest of 1 unwaxed orange nozzle (we used the one from the
Lakeland Professional Piping Set). Pipe
1 Preheat the oven to 150°C/Gas the icing carefully onto the bottom layer
Mark 2. Grease three 20cm (8in) loose- and place the middle layer on top.
based sandwich tins and line the bases Repeat with the middle and top layers.
with baking parchment. Add the grated 5 Carefully pipe the remaining icing
carrots and walnuts to a large bowl, sift onto the top of your cake and sprinkle
By Lakeland (www.blog.lakeland.co.uk)
in the sugar, flour, bicarbonate of soda over the orange zest.

a good pud!
This cake also makes a wonderful
dessert. Just cut into squares or
slices, top with a spoonful of crème Honey and
fraîche, mascarpone or whipped
cream and serve with fresh
almond cake
raspberries or strawberries. SERVES 8
185g (6½oz) almond butter
125g (4oz) butter, at room
temperature
180ml (6½fl oz) clear honey, plus
extra for drizzling
2 medium free-range eggs, beaten
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
75g (3oz) ground almonds
3-4 tbsp flaked almonds
1 Preheat the oven to 180°C/Gas

Mark 4. Line a 20cm (8in) loose-
bottomed tin with baking parchment.
2 Using a food mixer or hand-held
electric whisk, beat the almond butter,
butter and honey until smooth and well
combined. Whisk in the beaten eggs.
3 Sift the flour, baking powder and
bicarbonate of soda into the mixture.
Add the salt and ground almonds and
fold in gently with a metal spoon in a
figure-of-eight motion until everything
is incorporated evenly.
4 Spoon the mixture into the lined cake
tin and sprinkle the flaked almonds over
the top. Bake in the preheated oven for
35-40 minutes until the cake is risen
and golden brown and springs back
when you press it gently. To test
whether it’s cooked, insert a metal
skewer into the centre and if it comes
out clean, it’s ready.
5 Leave to cool in the tin for 10 minutes
before turning out onto a wire rack.
Drizzle some honey over the warm cake
and leave until it’s completely cold and
has absorbed the honey. Cut into slices
to serve. Store in a tin or airtight
container for up to 5 days.

from The Nut Butter
Cookbook by Heather
Thomas, published
by Harper Collins
(RRP £9.99).

5 INGREDIENTS
Jam tarts
MAKES 12
250g (9oz) plain flour, plus extra for

dusting
125g (4½oz) butter, chilled and
diced, plus extra for the tin
1 medium free-range egg
Ingredient
1 vanilla pod, seeds scraped
(optional)
100g (3½oz) jam, fruit curd or
marmalade of your choice
a pinch of salt
1 Put the flour, butter and a pinch of salt

in a bowl and rub them together with
your fingertips (or you can pulse these
ingredients together in a food processor
baking
if you have one). When the mixture
Please the whole
looks and feels like fresh breadcrumbs, family with these
stir in the egg and vanilla seeds, if using,
with a cutlery knife. Add 1 tbsp cold
no-fuss recipes...
water, then start to bring the dough
together in one lump with your hands –
try not to knead it too much. Add 1 more
tbsp of water if it’s not coming together,
but try not to add more than that.
Wrap in clingfilm and chill in the fridge
for 30 minutes.
6. Butter a 12-hole tart tin, then dust
your work surface with flour. Unwrap
e these
and roll out the chilled pastry so it’s
you can msakthan half-

about the thickness of a £1 coin, then
TARTS in lers if you use

use a straight or fluted round cutter to
an-hou de pastry!
cut out 12 circles, big enough to line the
ready-ma
holes in the tin. Dollop 1-2 tsp of your
chosen filling into each one and, if you
like, cut out little pastry hearts and pop
them on top.
3 Bake for 15-18 minutes, or until
golden and the filling is starting to
bubble a little. Leave to cool in the tin
for a few minutes, then carefully
transfer to a
wire rack to cool
completely.
DECEMBER / JANUARY baking heaven 39

l l g u e s s i t u s e s j u st 4 i n
iw
oo ne g re d
-n
i en t
s!
am
c h o c o l a t e l o v e r ' s d re
A
Dark chocolate & cherry bar

SERVES 6
2 Tip the chocolate into a heatproof and both can be kept in the fridge.
80g (3oz) amaretti biscuits, roughly bowl and pour the cream into a 4 To serve, use the parchment handles
crushed saucepan. Bring the cream to the boil, to lift everything out of the tin onto a
400g (14oz) good-quality (60%) dark then pour it over the chocolate and stir board and, using a sharp knife dipped in
chocolate, chopped until completely melted. Pour the hot water, cut into 6 neat bars. Using a
400ml (14fl oz) double cream mixture over the biscuits, then tap the pastry brush, paint a thick stripe of the
390g (14oz) jar of cherries in kirsch tin to even out. Cover with clingfilm and kirsch syrup across each plate, then sit
chill in the fridge for at least 4 hours (or a chocolate bar across the stripe at an
1 Line a 20cm (8in) square baking tin up to 2 days ahead). opposing angle. Top each bar with a
with a strip of baking parchment – leave 3 While the chocolate is setting, drain line of cherries and serve with extra
an overhang as this will help lift the cherries over a small saucepan and syrup on the side.
everything out of the tin later. Scatter the set them aside. Simmer the juice from
amaretti biscuits over the base of the tin the jar for about 5 minutes, or until
and set aside. syrupy. This can be done a day ahead

5 I NX GX RXEXDXI XE N
X TS
Simple iced biscuits

MAKES 40-45 the flour to make a dough. If the dough (transfer them to baking parchment
200g (7oz) unsalted butter, softened feels a bit sticky, add a little more flour if not using a mat) and bake for
200g (7oz) golden caster sugar and knead it in. 7-10 minutes or until the edges are just
1 large free-range egg 2 Cut the dough into 6 pieces and roll brown. Leave to cool completely and
400g (14oz) plain flour, plus extra out one at a time to about 5mm (¼in) repeat with the rest of the dough. You
for dusting thickness on a floured surface. The should be able to fit about 12 on each
8-12 x 19g coloured icing pens, or easiest way to do this is to roll the sheet. If you are using 2 sheets, then
fondant icing sugar mixed with a mixture out on a baking mat. Cut out the one underneath will take a
little water and food colouring letter and number shapes (we used minute longer.
7x4cm (2¾x1½in) cutters) and peel 4 Ice the biscuits using the pens to
1 Preheat the oven to 200°C/Gas Mark away the leftover dough at the edges. make stripes or dots, or
6. Put the butter in a bowl and beat using Re-roll any off-cuts and repeat. colour in the whole biscuit if you like.
an electric whisk until soft and creamy. 3 Transfer the whole mat or the They will keep for days in an
Beat in the sugar, then the egg and finally individual biscuits to 2 baking sheets airtight container.
on zest
add some lalemextract
or vanil e simple
to thes you like
biscuits if

39 - 41 are taken from
BBC Good Food:
5 Ingredients,
published by BBC
Books (£12.99).
Photography by BBC
Magazines 2018.

c a k e he a v
p
u Minmi abximum indulgence!
a k e s , e
n
c
WE LOVE… CHURRO CUPCAKES pg44 // MA Z ARIN CAKES pg45 // CHAMPAGNE CUPCAKES pg46
For the blueberry cupcakes, see page 47

550g (1lb 2oz) icing sugar

4 and line a muffin or cupcake tray with
cupcake cases.
2 Whisk together the plain and self-
raising flours, baking powder, salt and
cinnamon until combined.
3 In a separate bowl, with an electric
whisk or in a stand mixer, cream the
butter and sugar on a medium/high
speed until creamy and fluffy.
4 Add the eggs to the sugar and butter
mixture, one at a time. Beat each until
fully incorporated into the mixture.
5 Add the vanilla, then reduce the
speed to low. Add in the flour mixture a
bit at a time, alternating with the
addition of the milk. Ensure the mixture
is combined after each flour and milk
addition before adding the next.
6 Fill the cupcake cases until they are
three-quarters full and bake for
20 minutes until golden.
7 Once the cupcakes are baked,
transfer to a wire cooling rack to
cool completely.
8 When they have cooled completely,
melt the butter in a saucepan. While the
butter is melting, put the sugar and
cinnamon in a bowl or on a plate and
ensure they are completely mixed.
9 Using a pastry brush, brush the top of
each cupcake with the melted butter.
Don’t use too much as you don’t want
the cupcakes to go soggy. Once they
have been topped with melted butter,
dip them in the sugar and cinnamon
By Baking Mad. Find great recipes and more at www.bakingmad.com
mixture to add a crunchy topping.
10 To make the cinnamon cream
cheese topping, beat together
Churro cupcakes 2 tsp vanilla extract the butter and cream cheese until light
310ml (10fl oz) whole milk and fluffy. Add in the vanilla, cinnamon
MAKES 24 2 tsp ground cinnamon and icing sugar until fully incorporated.
For the cupcakes For the crunchy topping 11 Using a piping bag fitted with a star
190g (6¾oz) plain white flour 4 tbsp unsalted butter nozzle, pipe the buttercream onto the
190g (6¾oz) self-raising white flour 85g (3oz) unrefined golden caster top of the cupcakes.
1 tbsp baking powder sugar
½ tsp salt 1 tsp ground cinnamon
227g (8oz) unsalted butter, at room For the cinnamon cream
temperature cheese topping
350g (12oz) unrefined golden 115g (4oz) unsalted butter
caster sugar 227g (8oz) cream cheese
4 large free-range eggs ½ tsp vanilla extract

C U P C A K E H E AV E N
ING TIP
BAK
MINI MOULD
YOU W IL L NE E D SIL IC ONE
(OR R EG.) MINI-MUF F IN
MOUL DS (3 CM IN DI A .)
Mazarin cakes with marzipan with the sugar in a mixing chocolate. Mix well until melted. Gently
bowl (you will get the best result using heat in the same way as before until the
chocolate glaze an electric mixer), then add the butter chocolate reaches 31°C/88°F. Now it is
MAKES 24 and beat again until smooth. Add the ready to use. Keep the chocolate’s
For the cakes eggs one at a time, beating temperature at a steady 31°C/88°F
250g (9oz) softened salted butter, between additions, until the mixture is while you are working with it.
plus more for the moulds even and smooth, then fold in the flour. 7 Take the cakes out of the moulds, dip
250g (9oz) marzipan, at least 60% 3 Transfer the mixture to a piping bag the top of each one in the tempered
almonds, grated and pipe into the mini-muffin moulds (or chocolate and sprinkle with the
250g (9oz) caster sugar just use a spoon if you don’t have a finely chopped chocolate to decorate.
5 medium free-range eggs piping bag). Fill the moulds to just below
70g (2½oz) plain flour the rim.
50g (2oz) dark chocolate, finely 4 Bake in the oven for 10 minutes, then
chopped, to decorate remove and leave to cool in the moulds.
To temper the chocolate 5 Now to temper the chocolate. For
200g (7oz) dark chocolate, broken this you will need a sugar thermometer.
into pieces Melt 140g (5oz) of the chocolate
in a heatproof bowl over a saucepan of
Recipe taken from
1 Preheat the oven to 190°C/Gas simmering water; make sure the bowl Copenhagen Food
Mark 5. If you have regular mini-muffin does not touch the water. by Trine Hahnemann,
moulds, you will need to butter 6 When the chocolate has reached published by
Quadrille (£25).
them lightly. 50°C/122°F, remove the pan from the Photography by
2 For the cakes, beat the grated heat and add the remaining 60g (2oz) Columbus Leth.

Champagne 1 Preheat the oven to 180°C/Gas Mark
4 and line a cupcake tin with cupcake
cupcakes cases. Whisk together the flour, sugar,
MAKES 12 bicarbonate of soda and baking powder in
180g (6¼oz) plain flour a large mixing bowl. Add the butter, egg
120g (4¼oz) sugar whites, vanilla and Champagne and mix
¼ tsp bicarbonate of soda on a medium speed just until smooth. Fill
1 tsp baking powder the cupcake cases about three-quarters
120g (4¼oz) salted butter, at room full. Bake for about 20 minutes. Allow to
temperature cool for 1-2 minutes, then remove to a
3 free-range egg whites wire rack to finish cooling.
1 tsp vanilla extract 2 To make the icing, cream the
50-60ml (2-2½fl oz) Champagne shortening until smooth, then add icing
For the champagne icing sugar and mix until silky. Finally mix in
110g (3¾oz) shortening the Champagne and add a little more
400g (14oz) icing sugar Champagne, if needed, until the desired
4-5 tbsp Champagne consistency is reached. Top the
By Judit Horvath from Judit Bakes ½ tsp powdered ginger cupcakes with the icing, then decorate
(www.juditbakes.com)
candied ginger with candied ginger.
i orice rewor 2 Cream the butter, a little vanilla extract

and sugar together until fluffy, then add
cupcake the eggs one by one, beating after each
h
Decorate wtite MAKES 12 addition. Sieve in the flour, bicarbonate
chocola s
1 tsp ground anise of soda and baking powder, then add
firework
1 tsp ground ginger the milk mixture. Fold it together until
150ml (5fl oz) milk combined. Finally add the liquorice and
100g (3½oz) butter stir in until evenly distributed. Spoon the
120g (4¼oz) sugar mixture into the cupcake cases and
a little vanilla extract bake for approx. 25 minutes, or until a
150g (5½oz) flour skewer comes out clean. Leave to cool
1 tsp baking powder on a wire rack. Lightly brush the surface
½ tsp bicarbonate of soda of the cakes with warmed honey.
100g (3½oz) liquorice, very finely 3 To make the icing, place the toffee and
chopped coconut cream into a glass bowl and
3 free-range eggs microwave in short bursts until the toffee
honey, as needed is melted and incorporated into the
For the liquorice buttercream cream, making a thick paste. Stir in the
500g (1lb 1oz) icing sugar salt. Beat the butter and half of the sugar
125g (4½oz) butter until it is very pale and creamy. Add the
½ tsp salt liquorice mixture and remaining sugar
60g (2oz) liquorice, cut into small and mix together. Add a little milk to thin
pieces it to a piping consistency, if needed.
25ml (1fl oz) coconut cream 4 Pipe or spread onto cooled cupcakes
and decorate as desired. To make the
1 Preheat the oven to 180°C/Gas Mark fireworks, draw outlines of firework
4. Line a 12-hole muffin tin with shapes on white paper. Lay the paper
cupcake cases. Pour the milk into a on a flat surface, then place a sheet of
small saucepan and add the anise and parchment paper over the top so the
ginger. Heat the milk, then remove from drawing can be seen from underneath.
By Judit Horvath from Judit Bakes the heat just before it boils. Set aside for Pipe melted chocolate over the top of
(www.juditbakes.com)
the flavours to infuse for an hour. the shapes, then finish with sprinkles.

Winter coconut 220g (8oz) icing sugar

100g (3½oz) sugarpaste
cupcake
MAKES 12 1 Make the marzipan by combining all the
For the cupcakes ingredients until a pliable dough forms.
120g (4oz) desiccated coconut 2 Preheat the oven to 175°C/Gas Mark
50g (1¾oz) almond flour 3. Line a 12-hole muffin tray with
2 tsp coconut flour paper cases.
1 tsp bicarbonate of soda 3 In a large bowl, mix together the dry
¼ tsp salt cupcake ingredients and set aside. In a
4 large free-range eggs medium bowl, mix together the wet
100g (3½oz) honey ingredients and combine with the dry
50ml (2fl oz) coconut milk ingredients. Mix until just smooth.
5 tbsp melted coconut oil 4 Fill the cupcake cases so that they’re
2 tsp vanilla extract almost full, then bake for 20 minutes, or
For the coconut marzipan until a toothpick inserted in the middle By Judit Horvath from Judit Bakes
50g (1¾oz) almonds comes out clean. Remove from the (www.juditbakes.com)
20g desiccated coconut oven, let the cupcakes cool for

40g (1½oz) coconut flour 2 minutes in the tins, then turn the each of the cupcakes, then cut out
120g (4oz) icing sugar cupcakes out onto a wire rack to cool marzipan circles to cover the surfaces.
2 tbsp water completely before frosting. 6 Use cornfloured silicone moulds to
45g (1½oz) honey 5 Make the buttercream by beating the create winter themed embellishments
For the buttercream butter and icing sugar together until light for the toppings, or garnish with
50g (1¾oz) butter and creamy. Spread a teaspoonful onto miniature cookies.
Blueberry cupcakes thicken for about 5 minutes. Stir in the

agave syrup. Peel the bananas and
with fruity frosting mash well using a fork. Add the bananas
MAKES 12 to the soya milk and agave syrup
For the cupcakes mixture and stir everything well. Stir the
250g (9oz) spelt flour liquid ingredients into the dry
¾ tsp baking powder ingredients. Finally, carefully fold in
¾ tsp bicarbonate of soda the blueberries.
½ tsp salt 2 Preheat the oven to 180°C/Gas Mark
110ml (3¾fl oz) soya milk 4. Put paper cases into the moulds of a
grated zest and juice of 1 small muffin tray and divide the mixture icing. Scrape down the contents,
organic lemon between the cases. making sure there is no air in the bag.
130ml (4½fl oz) agave syrup 3 Bake the cupcakes in the centre of the 5 Pipe swirls of frosting onto the
2 large, very ripe bananas, peeled oven for 20-25 minutes, until an cupcakes. Decorate the swirls with
250g (9oz) blueberries (frozen inserted skewer comes out clean. blueberries. If you prefer a little less
or fresh), plus 100g (3½oz) Remove from the oven and leave to sweetness, reduce the frosting
blueberries, for decoration cool completely. ingredients by half.
For the frosting 4 To make the frosting, use an electric
150g (5½oz) soft vegan margarine mixer on its fastest setting to beat the
450g (1lb) icing sugar margarine until it is creamy. Sift over the
3-4 tbsp blueberry syrup icing sugar and continue to beat until
well combined. Then, carefully stir in the
1 To make the cupcakes, mix the flour blueberry syrup to create a smooth from Vegan Cakes
with the baking powder, bicarbonate of cream. Transfer into a piping bag with a and Other Bakes by
soda and salt in a bowl. In a separate star nozzle attached. To do this, fold Jérôme Eckmeier
and Daniela Lais,
bowl, stir together the soya milk and the over the end of the piping bag and hold published by DK
lemon juice and zest and leave to the bag low down, then fill with the (£12.99).

Blueberry baked 1 Preheat the oven to 180°C/Gas Mark
4. Line a 12-hole muffin tin with cases.
oatmeal cups 2 In a large bowl, whisk together the
MAKES 12 eggs, vanilla, applesauce, banana,
2 free-range eggs blueberries and maple syrup. Add the
2 tsp pure vanilla extract oats, salt, baking powder, flaxseed and
500g (1lb 1oz) unsweetened cinnamon and stir well, making sure
applesauce everything is well incorporated. Add the
1 banana, peeled, roughly mashed milk and stir to combine.
100g (3½oz) fresh blueberries 3 Using an ice cream scoop or large
170g (6oz) pure maple syrup spoon, evenly distribute the batter
315g (11oz) old-fashioned rolled among the prepared muffin cases.
oats (gluten-free, if you wish) Bake for 30 minutes. Eat the oatmeal
1 tsp kosher salt cups warm or store in an airtight
2 tsp baking powder container for future snacking. These
35g (1¼oz) ground flaxseeds cups are best enjoyed warm, or at room
1 tbsp ground cinnamon temperature. Extra oatmeal cups can
340ml (12fl oz) whole milk be stored in the refrigerator for up to
4 days and reheated in a low oven, or
sliced in half and toasted.
1 Position the rack in the top-third of the

oven and preheat to 200°C/Gas Mark 6.
Grease and flour six mini Bundt pans
and place on top of a baking sheet.
2 Whisk together the flour, baking
powder, cane sugar and salt in a
large bowl.
3 In a small bowl, whisk together the
eggs and buttermilk. Whisk in the butter
and orange zest. Add the buttermilk
mixture to the flour mixture and stir
gently to combine. Gently fold in
the cranberries.
4 Divide the batter evenly among the
FEEL GOOD
prepared pans, smoothing the tops with
a spatula, then sprinkle with the
Cranberries are loaded with demerara sugar. Bake for
antioxidant and anti-inflammatory 20-25 minutes, until a toothpick inserted
nutrients that support in the centre comes out clean. (It never
the immune system. hurts to test it a few minutes early to
avoid a dry cake.) Let the cakes cool in
their pans for 10 minutes, then remove
Cranberry-orange 100g (3½oz) pure cane sugar and serve warm or at room temperature
½ tsp kosher salt with fresh whipped cream.
buttermilk 2 large free-range eggs
snacking cake 360g (12oz) buttermilk TIP Snacking cakes will keep sealed in
4 tbsp unsalted butter, melted and an airtight container, or wrapped tightly
MAKES 6 MINI BUNDT CAKES
cooled in parchment paper or beeswax wrap
300g (10½oz) wholewheat pastry grated zest of 2 oranges on the countertop for 3 days. They taste
flour 100g (3½oz) cranberries, halved best reheated in a low oven or sliced
1 tbsp baking powder 3 tbsp demerara sugar and toasted.

Peach olive 2 In a large bowl, toss the peaches
oi ns with a little of the olive oil, 80ml (3fl oz)

of the maple syrup and the salt.
MAKES 12 Let them stand until juicy, about 15
3 ripe peaches, pitted and cut into minutes. In a medium bowl, whisk
thin slices together the eggs, vanilla and the
330ml (11fl oz) extra-virgin olive oil remaining olive oil and maple syrup. In a
160ml (5½fl oz) pure maple syrup third bowl, whisk together the flours,
½ tsp kosher salt sugar, baking powder and bicarbonate
3 large free-range eggs of soda. Add the flour mixture to the
1 tsp pure vanilla extract egg mixture, then fold in the peaches
120g (4oz) plain flour with their juices.
120g (4oz) wholewheat flour 3 Using an ice cream scoop or large
100g (3½oz) dark brown sugar spoon, evenly distribute the batter
½ tsp baking powder among the prepared muffin cups. Bake
½ tsp bicarbonate of soda for 20-25 minutes, until golden and a
245g (8½oz) plain whole-milk toothpick inserted into the centre of a
Greek yoghurt, for serving muffin comes out clean. Let the muffins The recipes on pages 48-49 are
adapted from Little Bites by Christine
(optional; omit if dairy-free) cool slightly, then serve with a dollop of Chitnis and Sarah Waldman. © 2015
Greek yoghurt. Muffins will keep sealed Photography by Christine Chitnis.
1 Preheat the oven to 180°C/Gas Mark in an airtight container for 3 days, and Reprinted by arrangement with Roost
Books, an imprint of Shambhala
4 and line a 12-hole muffin tin with they taste best reheated in a low oven Publications Inc., Boston, MA.
paper cases. or sliced in half and toasted. www.roostbooks.com
as erry ns
MAKES 8
butter or coconut oil, for greasing

(if needed)
100g (3½oz) ground almonds
a t b r e a k f a s t
A gre eat on the go!
50ml (2fl oz) milk of choice (I use
almond)
½ tbsp coconut flour
option to
100g (3½oz) raspberries

6 and grease 8 holes of a 12-hole muffin
tin or fill them with paper cases.
2 Beat the eggs and ground almonds
together in a mixing bowl to a thick
custard-like consistency. Add the milk
and beat well with a whisk, trying to get
as much air into the mixture as you can,
then stir in the coconut flour. Carefully
fold in all the raspberries to
evenly combine.
3 Spoon the mixture into the holes of 4 Carefully remove from the oven. Let from The Low-Carb
the muffin tin or the paper cases and cool on a wire rack, in the tin, then Diabetes Cookbook
pop into the middle of the oven and serve. Alternatively, store in an airtight by Dr David Cavan &
Emma Porter,
bake for 20 minutes until risen, golden container in the fridge for up to 3 days. published by
and firm. Vermilion (£16.99).

baking heaven
ESSENTIAL
INGREDIENTS
NUT BUTTERS
It’s easy to make your own nut butters at home – just grind the nuts of your
choice into a thick, oily paste. You can add flavourings, such as edible seeds, salt,
honey and spices, if wished – all you need is a food processor.
ALMOND BUTTER CASHEW BUTTER HA ZELNUT BUTTER PE ANUT BUTTER
Probably the healthiest of all Rich, smooth and creamy, this Most of us are familiar with This is the most widely
the nut butters as it has fewer is one of the most popular the chocolatey variety of consumed nut butter in the
calories and more vitamin E alternatives to peanut butter hazelnut spreads, but it’s also world. It’s highly nutritious,
an ietary re aten or and, although it’s lower in available without flavourings. especially in protein, vitamin
breakfast, it can stabilise protein, it’s richer in minerals t s a oo so rce o re E and minerals, and available
blood-sugar levels for the rest (calcium, magnesium and vitamin E, minerals and salted or unsalted, plain or
of the day, making food zinc) and other nutrients. omega-6 fatty acids, but only with added flavourings,
cravings and snacking has half the protein of smooth or crunchy. Avoid
between meals less likely. peanut butter. brands that have added sugar
and palm oil.
BRAZIL NUT BUTTER COCONUT BUTTER MACADAMIA NU T BUT

TER PECAN BUTTER
Most of the fat content of Brazil This is richer and sweeter than This is low in saturated fat and Although slightly higher in fat
nuts is mono-unsaturated, other nut butters and quite contains a variety of healthy than other nut butters, this
which is thought to lower LDL oily. Although it can be used as vitamins and minerals. It can contains both omega-3 and
(bad cholesterol) and raise a spread, it is more frequently help to lower unhealthy LDL -6 healthy fats, a jackpot of
HDL (good cholesterol) in the added to smoothies, porridge cholesterol and control blood- vitamins, minerals and
bloodstream. It’s also one of and desserts. sugar levels. Due to its high ietary re
the highest natural sources of re content it is t rien y
selenium, which is believed to and may also ease the
ht in a ation an symptoms of irritable bowel
increase blood flow. syndrome (IBS).

ESSEN T IA L INGREDIEN TS
COOKING WITH NUT BUTTERS

Cooking with nut butters is not
a new phenomenon – in
Southeast Asia they’ve long
nown the ene ts o coo in
PISTACHIO BUTTER WALNUT BUTTER with nuts, especially peanuts.
They are a staple of Malaysian
This is very nutritious and can Walnuts are a great source of and Thai food where they are
help to keep our arteries healthy omega-3 fats, which sprinkled over noodles, curries
healthy and reduce cholesterol help stimulate leptin, the and salads as well as playing the
in the body. It is an especially hormone that tells us when starring role in satay sauce. Nut
good source of potassium – we’ve had enough to eat. This butters can add flavour and
just 25g (1oz) of pistachio nut butter also has anti- texture as well as nutrients
butter can contain as much inflammatory properties. to both savoury and sweet dishes. Use them to make
potassium as a banana. pasta sauces, dips, creamy soups, curries,
salad dressings and drizzles.
COMBO BUTTER
These can be made from

grinding any of the nuts listed
above and combining them
with other nuts, edible seeds
(sesame, pumpkin, sunflower,
The feature on pages
etc.) or flavourings, such as 50-51 is taken from
salt, honey, vanilla, spices The Nut Butter
and cocoa. Cookbook by Heather
Thomas, published
by HarperCollins
(£9.99), out now.

c u i t h e av e
b isBite-seiznejobyawkith coffee! n
e s t o
WE LOVE… BISCUIT FRIES pg53 // ALMOND SPICE COOKIES pg54 // ANISE BISCOT TI pg55
White chocolate
& raspberry cookies
MAKES 20

½ tsp bicarbonate of soda
½ tsp salt
1 tbsp cornflour
115g (4oz) unsalted butter/Stork
100g (3½oz) brown sugar
100g (3½oz) granulated sugar
1 large free-range egg
½ tsp vanilla extract
15g (½oz) freeze-dried raspberries
250g (9oz) white chocolate chips

Mark 4 and line two or three large
baking trays with parchment paper.
Set aside.
2 Whisk the plain flour, bicarbonate of
soda, salt and cornflour together in a
bowl, then set aside.
3 Melt your butter carefully, then add to
a bowl. Add in the sugars and whisk the
mixture together for 2 minutes. (I used
my electric whisk, if whisking by hand,
whisk for 3 minutes).
4 Add in the vanilla and egg and whisk
again until combined. Add the flour
mixture, raspberries and chocolate
chips. Beat until the ingredients are
evenly distributed and a cookie dough
is formed.
5 Scoop the cookie dough using a
scoop for even portions, then roll into
balls. Bake for 10-13 minutes.
6 Leave the cookies to cool on the trays
for 5 minutes, then transfer to a rack to
By Jane’s Patisserie (www.janespatisserie.com) cool completely. Enjoy!

B I S C U I T H E AV E N
Biscuit fries 1 First make the dough. Combine the

butter and sugar until light and fluffy.
MAKES 8 Add the flour, vanilla, salt and free-range
For the dough egg yolk and mix to make a soft dough.
340g (12¼oz) plain white flour 2 Divide the dough into three equal
225g (8oz) butter, unsalted portions (about 240g (9oz) each).
130g (4½oz) light muscovado sugar 3 Into each portion add a flavour; we used
1 tsp vanilla extract funfetti, chocolate strands and cinnamon.
a pinch of salt (optional) 4 Preheat the oven to 180ºC/Gas
1 medium free-range egg yolk Mark 4 and line three baking trays with
For the flavours baking parchment.
15g (½oz) funfetti 5 One flavour at a time, roll out the
15g (½oz) chocolate strands or dough to 3mm (1/8in) thick. Using
vermicelli a crinkle cutter, cut out shapes that look
½ tsp ground cinnamon like crinkle cut chips, about 10cm (4in)
For the dips long by 1cm (½in) wide.
100g (3½oz) dark chocolate 6 Place the biscuits onto the prepared
100g (3½oz) white chocolate trays and glaze with beaten egg.
100g (3½oz) caramel sauce 7 Bake in the oven for 15 minutes, but
You will need check after 12.
vegetable cutter (crinkled) 8 Allow the biscuits to cool completely
rolling pin on a rack before serving with the dips.
By Baking Mad (www.BakingMad.com)
Oreo Krispie squares

MAKES 20
70g (2¾oz) unsalted butter

450g (1lb) mini marshmallows
(white and pink)
125g (4oz) Rice Krispies cereal
1 pack of Oreo cookies
a pinch of salt
1 In a large bowl, crush the Oreo cookies

into small chunks. You can do this by
hand or with the end of a rolling pin.
2 Add in the Rice Krispies and 50g
(1¾oz) of marshmallows and combine.
3 Melt the butter in a large saucepan
over a medium heat.
4 Add the remaining marshmallows
and salt into the melted butter and
continue to stir until the marshmallows
are completely melted.
5 Combine the marshmallow mixture
Recipe by BakingMad.com
with the Rice Krispies and Oreos in the
By Baking Mad (www.BakingMad.com)
large bowl and mix together until the
Krispies are completely covered.
6 Pour the mixture into a 20cm (8in) are filled. Chill in the fridge for at least
square baking tin and press down to 30 minutes until you are ready to slice
flatten, ensuring that all of the corners into squares and serve.

¾ tsp ground cinnamon until a dough forms. Cover the bowl
½ tsp ground cloves with clingfilm and let rest for
2 large free-range eggs 30 minutes at room temperature.
170g (6oz) honey 4 Preheat the oven to 180°C/Gas
100g (3½oz) sugar Mark 4. Line a baking sheet with
grated zest of 1 unwaxed orange parchment paper or foil and lightly spray
grated zest of 1 unwaxed lemon with non-stick baking spray.
For the glaze 5 Flour the work surface and turn the
225g (8oz) good quality dough out onto it. Flour a rolling pin and
plain chocolate roll out the dough 6mm (¼in) thick. If the
dough is sticky, keep dusting the
To make the cookies surface and the dough with flour.
Almond spice cookies 1 Preheat the oven to 200°C/Gas 6 Using a 6×7.5 cm (2½×3in) rhomboid-
Mark 6. Spread the almonds on a shaped cookie cutter, cut out the
with chocolate baking sheet and toast for 7-8 minutes cookies. Reroll any scraps and continue
Mostaccioli until fragrant. Coarsely chop the cutting cookies until all the dough is
toasted almonds and set aside. used. Place the cookies on the prepared
MAKES 40 COOKIES
2 In a large bowl, whisk together the baking sheet.
For the cookies flour, cocoa, baking powder, cinnamon 7 Bake for 10-12 minutes, or until the
73g (2½oz) whole almonds and cloves. Add the chopped almonds bottoms of the cookies colour. Cool
240g (8½oz) plus 1 tbsp plain or ‘00’ and whisk to combine. completely before dipping in the glaze.
flour, plus more for dusting 3 In another large bowl, whisk together 8 For the glaze, melt the chocolate over
13g (½oz) unsweetened the eggs, honey, sugar and zests. Add a bain marie or in a microwave. Dip the
cocoa powder this mixture to the dry ingredients and tops of each cookie into the melted
1½ tsp baking powder mix with a wooden spoon or spatula chocolate and cool on a wire rack.
Cannoli cookies 1¼ tsp ground cinnamon with the paddle attachment, combine
grated zest of 1 unwaxed orange the granulated sugar, butter, vanilla,
Dolci al Cannolo 1 large free-range egg, at room cinnamon, and orange zest. Beat for
MAKES 48 COOKIES temperature about 5 minutes on medium-high speed
125g (4oz) unsalted pistachios 227g (8oz) whole milk ricotta, until fluffy.
240g (8½oz) plain or ‘00’ flour at room temperature 5 Add the egg and ricotta. Beat again on
1½ tsp baking powder 180g (6oz) mini plain medium-high speed to combine.
½ tsp salt chocolate chips 6 Add the dry ingredients, little by little,
200g (7oz) granulated sugar For the glaze and beat on a medium-high speed until
120g (3¾oz) unsalted butter, at 240g (8½oz) icing sugar a dough forms. Mix in the pistachios
room temperature 3 tbsp milk, plus more as needed and chocolate chips.
2 tsp vanilla extract ¼ tsp vanilla extract 7 Using a tablespoon, portion the
To decorate dough into 15g (½oz) pieces, roll it into
crushed pistachios balls, then place 5cm (2in) apart on the
candied cherries prepared baking sheet.
8 Bake for 10-12 minutes. The bottoms
1 Preheat the oven to 180°C/Gas of the cookies should be slightly brown.
Mark 4. Line a baking sheet with Cool completely before glazing.
parchment paper. 9 To make the glaze, mix together
2 To make the cookies, process the the icing sugar, milk and vanilla in a
pistachios in a food processor until medium bowl, until a smooth glaze
coarsely chopped, 15-20 seconds. forms. Add less milk for a thicker glaze
Transfer to a small bowl and set aside. or more for a thinner glaze.
3 In a large bowl, whisk together the 10 Spoon the glaze over the cookies
flour, baking powder and salt. Set aside. and decorate with chopped pistachios
4 In the bowl of a stand mixer fitted and candied cherries as desired.

Italian lemon high speed for 30 seconds. Give the batter
wa e coo ies a good stir with a spoon or a spatula.

3 Preheat a pizzelle waffle iron until very
MAKES 50 COOKIES hot. Moisten a paper towel with
6 large free-range eggs vegetable oil and carefully grease the
150g (5½oz) sugar, plus hot iron.
1 tbsp extra 4 Add 1 tbsp (15 ml) of batter to each
120 ml (4fl oz) vegetable oil, plus cavity and close the iron. Cook for
more for greasing the waffle iron 1-2 minutes, until the cookies are golden.
1 tsp vanilla extract Using a fork, carefully lift the cookies off
grated zest of 1 unwaxed lemon the iron and transfer to a baking sheet in
juice of 1 lemon a single layer until cooled.
310g (11oz) plain or ‘00’ flour,
plus 1 tbsp extra TIP The pizzelle are very soft when you
2 tsp baking powder first make them, but as they cool, they This recipe and those
have a nice, crispy texture like waffles. It’s on page 54 are taken
from Cooking With
1 In a large bowl, add the eggs, sugar, best if you leave them to cool in a single Nonna: A Year of
oil, vanilla, lemon zest and lemon juice. layer to prevent them from getting soggy. Italian Holidays by
Using a handheld electric mixer, beat on Rossella Rago,
published by Race
high speed until smooth. Point Publishing
2 Add the flour and baking powder. Mix on (RRP £24.99).
nise iscotti flour, baking powder and salt, then

gradually add to the butter-egg mixture
MAKES 25 COOKIES and mix until there are no visible traces
113g (4oz) unsalted butter, plus of flour. The dough will be dry and
extra for greasing the pan slightly sticky; do not overmix.
165g (6oz) sugar 4 Divide the dough in half and place on
1 tsp anise seeds the prepared baking sheet. With your
1 tbsp Grand Marnier liqueur hands, form 2 flat logs that are each
1 tsp orangeflower water 25x12cm (10x4in) and 2cm (¾in) tall.
1 tbsp fresh orange zest Arrange the logs so that they are parallel
2 large free-range eggs, to each other, spacing them at least
100g (3½oz) total weight 7.5cm (3in) apart to allow them to
365g (13oz) sifted heritage flour spread during baking.
1 tsp baking powder 5 Bake for 24 minutes, or until light
½ tsp fine sea salt golden brown. Let cool on the baking
75g (2¾oz) toasted sliced almonds sheet for 30 minutes. Carefully transfer
the logs to a cutting board and cut into
1 Preheat the oven to 160°C/Gas 2cm (¾in) slices. If the logs crack as you
Mark 3. Butter a large rimmed baking transfer them, don’t panic; just cut the
sheet or line with a silicone baking mat. cracked part off.
2 In the bowl of a stand mixer fitted with 6 Lower the oven to 150°C/Gas Mark
the paddle attachment, beat the butter 2. Arrange the cut biscotti on the baking
and sugar on low speed for 2-3 minutes, or sheet and bake for 15 minutes, or until
until creamy. Add the anise seeds, Grand light golden brown. Let cool completely This recipe is taken
Marnier, orange-flower water, and orange on the baking sheet before serving. from Heritage Baking
by Ellen King, with
zest and mix until combined. With the Store the biscotti in an airtight container Amelia Levin,
mixer running on low speed, add the eggs, at room temperature for 10 days, or published by
one at a time, and mix until combined. freeze for up to 2 months. To thaw, Chronicle Books,
(RRP £21.99).
Scrape down the bowl. leave the biscotti on the counter until Photography
3 In a medium bowl, stir together the they reach room temperature. by John Lee.
WWW.FOODHEAVENMAG.COM DECEMBER / JANUARY a in hea en 55

Salted choc and

cashew butter
cookies
MAKES 16
200g (7oz) cashew butter

200g (7oz) butter, at room
temperature
UGH IN
150g (5oz) demerara sugar
MAKE THE DKOEEP SOME seeds from 1 split vanilla pod
ADVANCE ORFREEZER
2 medium free-range eggs
IN THE
300g (10oz) plain flour
2 tsp baking powder
2 tbsp cocoa powder
1½ tsp crunchy sea salt flakes
200g (7oz) dark chocolate chips
1 Beat the cashew butter, butter, sugar

and vanilla seeds together until light,
fluffy and creamy. It’s best to use a
hand-held electric whisk or a food mixer
for this. Gradually beat in the eggs, a
little at a time, then add the flour, baking
powder, cocoa and sea salt flakes. Keep
beating until the mixture is well blended
and smooth. Fold in the chocolate chips,
distributing them throughout the
mixture.
2 Use your hands to roll the dough into
a ball and remove from the bowl. Wrap
it up in a large piece of baking
parchment, twisting the ends of the
paper to enclose it, then chill in the
fridge for at least 2 hours or, better still,
overnight until firm.
Mark 3. Line two baking trays with
baking parchment.
4 Cut the dough into 16 equal portions
and roll each one into a ball. Place them
in rows on the lined baking trays, leaving
a little space in between. Press down
lightly on each ball to spread them out
into circles.
5 Bake in the oven for about 15 minutes
until cooked, golden brown and slightly
firm to the touch. Cool on a wire rack
and store in a tin, jar or other airtight
This recipe is taken container for up to 1 week.
from The Nut Butter
Cookbook by Heather
Thomas, published
by HarperCollins
(RRP £9.99).
By Jane_s Patisserie www.janespatisserie.com

d i n g h eav
d
u Episatisfy a sweet tooth!
c d e s s e r t s t o e
n
p
WE LOVE… PINEAPPLE TIRAMISU pg59 // TURTLE CHEESECAKE pg62 // EVE’S PUDDING pg68
For the cranberry meringue roulade, see page 60

Christmas syllabub
with cumquat and
cranberry compote
SERVES 4-6
For the compote

200g (7oz) cumquats
80g (2¾oz) caster sugar
250g (9oz) cranberries
For the syllabub
2 tbsp caster sugar
grated zest and juice of 1 lemon
grated zest of 1 orange
2 tbsp orange-flavoured liqueur
(Cointreau or Grand Marnier)
350ml (12fl oz) single whipping
cream
1 Make the compote. Prick the

cumquats with a fork, then place them
in a saucepan. Cover them well with
cold water and bring to the boil. Drain
and rinse them and repeat this process
twice to remove the bitterness of these
citrus fruits.
2 Next, bring the cumquats to the boil,
again with just enough water to cover,
then add the sugar. Stir to dissolve the
sugar in the water. Simmer very gently,
uncovered, for 15 minutes, stirring from
time to time. Turn off the heat and allow
the cumquats to cool.
3 Take the cumquats out of the
saucepan and set them aside.
Add the cranberries to the syrup and
bring to the boil. Reduce the heat and
simmer for 7-8 minutes, until the
cranberries burst.
4 While the cranberries cook, slice the
cumquats lengthways and remove their
seeds. Combine them with the
cranberries and let the mixture cool,
stirring from time to time.
5 Make the syllabub. Combine the
sugar, citrus zests, lemon juice and
liqueur in a mixing bowl. Let the sugar
dissolve. Add the cream, little by little,
whisking until you have a soft
whipped cream.
6 Let the syllabub rest for 3-4 hours in
the fridge before serving with the
cumquat and cranberry compote.

P U D D I N G H E AV E N
i n 3 0 m i n s !
Pineapple tiramisu
with ginger, yuzu
Make
and whipped cream
SERVES 8-10
350g (12oz) crunchy ginger nut

biscuits
50g (1¾oz) lightly salted butter
400g (14oz) fresh pineapple (or
tinned pineapple if you don’t
have fresh)
2 tbsp preserved ginger in syrup
1 tbsp yuzu juice
350ml (12fl oz) single whipping
cream, well chilled
2 tbsp mascarpone cheese
2 tbsp icing sugar
1 Crush the biscuits in a food

processor, or by placing them in a tea
towel and crushing them with a
rolling pin.
2 Melt the butter in a saucepan or the the biscuit base cools and hardens. bowl until light. Add the icing sugar,
microwave, then mix with the crushed 3 Peel and chop the pineapple into still beating.
biscuits. Place this mixture in the bottom small cubes. Combine it with the ginger 5 Once the biscuit base is quite cold,
of a gratin dish about 20cm (8in) wide and and its syrup and the yuzu juice. cover with pineapple, then top with
28cm (11¼in) long. Pack the mixture 4 Using an electric beater, whip the whipped cream and let it rest for
down well. Place the dish in the fridge so cream with the mascarpone in a mixing 1-2 hours in the fridge before serving.
Raspberry roulade firm, spread it out in a rectangle shape

on the baking tray. Scatter with the
SERVES 6-8 almonds, then bake for 15-20 minutes,
4 free-range egg whites until it is firm and golden on top.
225g (8oz) caster sugar 4 Take the meringue out of the oven
60g (2¼oz) flaked almonds and turn it over immediately onto a
350ml (11fl oz) whipping cream, clean tea towel. Let it rest
well chilled for about 10 minutes before removing
2 tbsp mascarpone cheese the baking paper or silicone mat, then
2 tbsp lemon curd let it cool completely. Allow about
200g (7oz) fresh raspberries 1 hour for this.
5 Using an electric beater, whip the
1 Preheat the oven to 200°C/Gas Mark cream with the mascarpone until light.
6. Line a baking tray with baking paper Once the meringue is completely cold,
or a silicone mat. spread the lemon curd over one half,
2 Beat the egg whites to soft peaks leaving a border of 1.5cm (5 ⁄ 8in). Cover The recipes on pages
in a mixing bowl with an electric with whipped cream, then scatter over 58-59 are taken from
100 Desserts to Die
beater, then add the sugar in three the raspberries. Gently roll up the For by Trish Deseine,
lots, beating well between each meringue on itself, without pressing too published by
addition. The sugar needs to be hard, then let it rest for 1 hour in the Murdoch Books
(£18.99).
completely dissolved. fridge before serving. Photography by
3 Once the meringue is glossy and Guillaume Czerw.

Blueberry and almond milk into a large saucepan. Add
the caster sugar. Cook gently for
coconut rice pudding approx. 20 minutes, stirring occasionally
SERVES 4 to stop the rice catching on the bottom
200g (7oz) pudding rice of the pan.
1 x 400ml (14fl oz) reduced fat 2 Add the blueberries and cook for a
coconut milk further 10 minutes until the blueberries
500ml (18fl oz) almond or oat milk have softened but still hold their shape
80g (3oz) caster sugar and the rice is cooked through.
250g (9oz) BerryWorld blueberries 3 Toast the coconut until golden.
50g (1¾oz) desiccated or shaved 4 Serve the rice pudding warm in
fresh coconut heatproof glasses or bowls, with a little
of the toasted coconut stirred in and the By BerryWorld (www.berryworld.com)
1 Place the rice, coconut milk and rest sprinkled on top.
r f e c t w i
A pe arty dessert!n t e r and continue to cook for a further
15 minutes. Remove from the oven and
p turn almond side-down onto a sheet of

baking parchment. Allow to cool.
4 To make the filling, place the
cranberries in a saucepan with the
sugar, orange juice and zest and simmer
until softened and syrupy. Take off the
heat and allow to cool.
5 When ready to assemble, whisk the
cream and the Cointreau until the
mixture stands in soft peaks. Spread the
cool cranberry mixture evenly over the
roulade, then spread the cream over. Roll
up from the long end fairly tightly; don’t
worry if it cracks a little. Place on a
serving plate and chill before serving.
To decorate (optional)
For that extra wow-factor, decorate
with chocolate holly leaves and
By BerryWorld (www.berryworld.com)
delicious crystallised fresh cranberries.
For the holly leaves, paint melted
Cranberry meringue grated zest and juice of ½ an chocolate onto the back of clean holly or
orange bay leaves, allow to set in the fridge,
roulade with 300ml (10fl oz) double cream repeat with another layer of chocolate
Cointreau 3 tbsp Cointreau and set again. Carefully peel off. To
orange cream make crystallised cranberries, soak
1 Preheat the oven to 200°C/Gas Mark 6. fresh uncooked cranberries in a sugar
SERVES 8 Line a 35x23cm (13½x9in) Swiss roll tin syrup, roll in caster sugar and allow to
For the meringue with lightly greased baking parchment. dry for a few hours.
5 free-range egg whites 2 Whisk the egg whites until very stiff,
275g (9¾oz) caster sugar then gradually add the sugar. Spread the To freeze
50g (1¾oz) flaked almonds meringue into the prepared tin and Place the filled and rolled roulade on a
For the filling sprinkle with the almonds. suitable platter, open freeze overnight,
250g (9oz) BerryWorld cranberries 3 Bake in the oven for 10 minutes, then then wrap in a double layer of foil. Allow
100g (3½oz) caster sugar reduce the heat to 160°C/Gas Mark 3 to defrost slowly for several hours.

Sticky pudding with 3 Place the butter, sugar and eggs in

another bowl. Sift over the flour,
mandarin sauce cinnamon and ginger and beat with an
SERVES 8 electric mixer for 2 minutes. Add the
170g (6oz) dried stoned dates, soaked dates and walnuts and stir well.
chopped 4 Spoon the mixture into the pudding
3 tbsp milk basin. Place the basin in a roasting tin and
85g (3oz) unsalted butter, softened pour in just enough boiling water to come
85g (3oz) light muscovado sugar just 1cm (½in) up the sides of the basin.
2 free-range eggs, beaten Cover the whole thing with a tent of
115g (4oz) self-raising flour kitchen foil. Bake in the oven for 1 hour.
¼ tsp ground cinnamon 5 Meanwhile, to make the sauce, drain
½ tsp ground ginger the tinned fruit, reserving 150ml (5fl oz)
50g (1¾oz) walnuts, chopped of the syrupy juice. Finely chop the
For the sauce mandarin pieces. Blend the arrowroot
1 x 400g (14oz) tinned mandarin with a little of the juice in a small
pieces saucepan, then stir in the rest. Bring to
1 tsp arrowroot the boil and simmer for 1 minute. Stir in
4 tbsp Bonne Maman Mandarin the marmalade and simmer for 2 more
Marmalade minutes, stirring occasionally.
6 Remove the foil from the roasting tin
1 Preheat the oven to 180°C/Gas Mark and turn the pudding out onto a serving
4 and grease and line a pudding basin. plate. Spoon a little of the hot sauce
2 Place the chopped dates in a bowl over the top, then pour the rest into a jug
and pour over the milk. Stir and soak for and serve with slices of pudding and By Bonne Maman (www.bonnemaman.co.uk/recipes)
20 minutes. lots of cream.
Wild blueberry cream, zest and vanilla.

5 Strain about half the mixture over the
butter pudding croissants and leave to soak for
AN indulgeunttter
SERVES 4-6 2-3 minutes. Strain over the remaining
bread and bmade

4 x day-old croissants mixture and bake for 30 minutes.
50g (1¾oz) unsalted butter
pudding sants
6 Scatter over the fresh fruit and return
100g (3½oz) Bonne Maman Wild to the oven for a further 5-10 minutes,
Blueberry Conserve
or until the custard is very lightly set.
Much will depend on the size and
with crois
200ml (7fl oz) whole milk depth of your dish, so take the pudding
200ml (7fl oz) double cream from the oven when the custard is still
finely grated zest of 1 large orange a little wobbly.
a few drops of vanilla extract 7 Dust lightly with icing sugar before
100g (3½oz) mixed fresh serving with chilled single cream
raspberries and blueberries or ice cream.
icing sugar, to serve
TIP
1 Preheat the oven to 180°C/Gas You can use any Bonne Maman
Mark 4. Conserve in this pudding. Try Mirabelle
2 Slice the croissants in half horizontally, Plum Conserve with fresh strawberries
then spread with butter and Bonne or Rhubarb Conserve with slices of
Maman Wild Blueberry conserve. fresh orange.
3 Quarter each one and scatter over the
base of a buttered oven-proof dish.
By Bonne Maman (www.bonnemaman.co.uk/recipes)
4 Whisk together the eggs, milk,

Minty chocolate cookie crumbs and butter. Press into
the bottom of a cheesecake tin
cheesecake and freeze.
SERVES 10-12 2 For the filling: In a mixer bowl fitted
For the crust with a paddle attachment, beat the
375g (13oz) chocolate sandwich cream cheese and sugar on medium-
cookie crumbs high speed until very smooth, for
50g (1¾oz) unsalted butter, melted 3 minutes. Add the eggs, one at a time,
For the filling beating after each addition. Mix in the
3 x 250g (9oz) tubs of cream 50g (1¾oz) flour. Mix in the sour cream,
cheese, softened vanilla and peppermint extract. With
175ml (6fl oz) granulated sugar the mixer running, pour in the melted
3 free-range eggs chocolate in a steady stream. In a small
50g (1¾oz) plain flour bowl, combine the chocolate chips and
125ml (4½fl oz) sour cream the 2 tsp flour. Fold into the batter
1 tsp vanilla extract by hand. Pour over the frozen crust,
¼ tsp peppermint extract smoothing out to the sides of the tin.
90g (3oz) plain chocolate, melted 3 Bake in the oven until the top is light
and cooled brown and the centre has a slight jiggle
250g (9oz) plain chocolate chips to it, 45-55 minutes. Let cool in a tin on
2 tsp plain flour a wire rack for 2 hours. Cover with
clingfilm and refrigerate for at least
1 For the crust: In a bowl, combine the 6 hours before serving.
Turtle cream cheese and sugar on a medium-

high speed until very smooth, for
cheesecake pie 3 minutes. Add the eggs, one at a time,
SERVES 5-6 beating after each addition. Fold in the
For the crust chocolate chunks, caramels, pecans
300g (10oz) digestive biscuit and vanilla by hand.
crumbs 3 Pour over the frozen crust,
3 tbsp unsalted butter, melted smoothing out to the sides of the pie
For the filling plate. Bake in the oven until the top is
2 x 250g (9oz) tubs of cream light brown and the centre has a slight
cheese, softened jiggle to it, 25-35 minutes.
125g (4½oz) granulated sugar 4 To decorate: While the pie is still
2 free-range eggs hot, grate the chocolate on top. Let
90g (3oz) cooking/dark chocolate cool in the dish on a wire rack for
chunks 2 hours. Cover with clingfilm and
90g (3oz) soft caramels, quartered refrigerate for at least 6 hours
50g (1¾oz) pecans, toasted before serving.
and chopped
To decorate
90g (3oz) cooking/dark chocolate 62 and the top of page 63 are
adapted from The
1 For the crust: In a bowl, combine the Cheesecake Bible Second
Edition: 300 Sweet & Savory
biscuit crumbs and butter. Press into Recipes for Cakes and More
the bottom and sides of a pie dish by George Geary ©
and freeze. www.robertrose.ca 2018.
Reprinted with publisher
2 For the filling: In a mixer bowl fitted permission. Images
with a paddle attachment, beat the Colin Erricson.

Neapolitan cookie crumbs and butter. Press into

cheesecake the bottom of a cheesecake tin. Freeze.
2 For the filling: In a mixer bowl fitted
SERVES 10-12 with a paddle attachment, beat the
For the crust cream cheese and sugar on a medium-
300g (10oz) chocolate biscuit high speed until very smooth, about
crumbs, store-bought 3 minutes. Add the eggs, one at a time,
60g (2oz) unsalted butter, melted beating after each addition. Mix in
For the filling the vanilla.
750g (1lb 7oz) cream cheese, 3 Divide the batter into three equal
softened portions. Mix the plain chocolate into
175g (6oz) granulated sugar one-third of the batter. Mix the white
3 large free-range eggs, at room chocolate into one-third of the batter.
temperature Stir the strawberries into the
2 tsp vanilla extract remaining third.
60g (2oz) plain chocolate, melted 4 Spread the dark chocolate batter over
and cooled the frozen crust, smoothing it out to the 45-55 minutes. Cool in the tin on a wire
60g (2oz) white chocolate, melted sides of the tin. Refrigerate for about rack for 2 hours. Cover with clingfilm
and cooled 5 minutes to firm. Spread the white and refrigerate for at least 6 hours
125g (4½oz) fresh strawberries, chocolate batter carefully over the dark before decorating or serving.
mashed chocolate layer, covering it completely. 5 To decorate: In a heatproof bowl set
To decorate Refrigerate for 5 minutes to firm. over a bain marie over a medium heat,
90g (3oz) plain chocolate, chopped Spread the strawberry batter over the whisk the chocolate and butter until
2 tbsp unsalted butter white chocolate layer. Bake in the oven fully melted. Pour over the chilled cake
until the top is light brown and the and let it drip down the sides.
1 For the crust: In a bowl, combine the centre has a slight jiggle to it, Serve cold.
Peanut apple mixing bowl. Break the peanut butter into

lumps and add to the bowl with the diced
crumble butter. Using your fingertips, rub in the two
SERVES 4 butters until the mixture resembles
butter, for greasing fine breadcrumbs.
1kg (2lb 4oz) cooking (green) 3 Put the apples, sugar and 1 tbsp of the
apples, peeled, cored and sliced water in a saucepan. Sprinkle with the
50g (2oz) caster sugar cinnamon and stick the sharp ends of the
3-4 tbsp cold water cloves into some pieces of apple. Cook
1 tsp ground cinnamon over a medium heat, stirring occasionally,
4 whole cloves for 5 minutes until the apples start to
cream, crème fraîche, ice cream or soften. When ready, tip them into the
custard, to serve buttered baking dish. Add the remaining
For the peanut butter crumble cold water and stir until the mixture starts
100g (4oz) plain flour to stick together.
50g (2oz) rolled porridge oats 4 Sprinkle the crumble mixture evenly
50g (2oz) demerara sugar over the apples, levelling the top, so they
75g (3oz) crunchy peanut butter are completely covered. Bake in the oven
50g (2oz) butter, diced for 25-30 minutes, until the topping is
crisp and golden brown and the apples
1 Preheat the oven to 190°C/Gas are cooked and tender. from the The Nut
Mark 5. Lightly butter a shallow 5 Serve warm with cream, crème Butter Cookbook by
ovenproof baking dish. fraîche, ice cream or custard. Heather Thomas,
published by
2 Make the peanut butter crumble: mix HarperCollins
the flour, oats and sugar together in a large (£9.99).

other lemon. Combine the flour, press to seal. Cover with a circle of
20g (¾oz) of the sugar, the lemon zest baking parchment and a layer of muslin,
and juice and the suet in a bowl, then then tie it with kitchen string under the
add the milk. Knead to form a dough, rim of the basin. Before cutting the
but be careful not to overwork it. Divide string, take it over the top to create a
the dough into two rough balls, loose handle, then tie securely. Trim off
comprising one-third and two-thirds of any excess baking parchment.
the mixture respectively. Line the 3 Place the basin in a large saucepan
bottom of a 1.5 ltr (2½pt) pudding basin and fill with hot water two-thirds of the
with a small circle of baking parchment, way up the sides of the basin. Cover and
Sussex pond pud then liberally grease some butter on top simmer for 3 hours 30 minutes. Keep an
of it and around the sides of the basin to eye on the water level, topping up as
SERVES 6 prevent sticking. Flour a worktop and necessary. Allow the pudding to rest for
2 large unwaxed lemons roll out the larger ball to about 1.5cm 10 minutes before turning it out onto a
250g (9oz) self-raising flour, plus (¾in) thick. Use this to line the base and serving dish. When serving, ensure that
extra for dusting sides of the basin. everyone gets a little of the lemon.
170g (5½oz) golden caster or soft 2 Fill the pudding with half the cold
light brown sugar butter cubes and half the remaining
100g (3½oz) beef suet sugar. Pop the whole lemon on top,
130ml (4½fl oz) whole milk then add the rest of the sugar and
100g (3½oz) butter, finely diced and butter. Roll out the smaller ball of dough This recipe is taken
chilled, plus extra for greasing to make a lid for the pudding (this will from Slow by Gizzi
become the base so make it nice and Erskine, published by
HQ (£25).
1 Prick one of the lemons all over with a thick). Brush the edges of the lid with Photography
skewer and grate the zest. Juice the water, put on top of the pudding and ©
Issy Croker.
4 gelatine leaves 5 Pour into 6 individual aluminium moulds

For the saffron and honey and refrigerate until fully set.
Bramley apples mixture To make the saffron and honey
150g (5½oz) honey Bramley apples
a pinch of saffron 1 Place the honey, saffron and white
150ml (5fl oz) white wine wine in a pan and gently bring to
300g (10½oz) Bramley apples, the boil.
peeled, cut into 2cm (¾in) dices 2 Reduce the heat, add the diced apples
and cook gently until tender – be careful
To make the panna cotta not to overcook, as the apples will
By Great British Apples (www.greatbritishapples.co.uk)
1 Place the vanilla pod, seeds, milk and collapse and you’ll end up with a
cream in a pan and gently heat until the compote. Remove the apples with a
Vanilla panna cotta mixture begins to froth – watch the pot slotted spoon and leave to cool.
carefully as it only takes a second to boil 3 Reduce the remaining liquid until it is
with Bramley apple,
honey saffron
over. Leave to cool for a few minutes. thick enough to coat the back of a
2 Soak the gelatine in cold water and, spoon. Return the apples to the mixture
& hazelnuts when softened, remove and squeeze and leave to cool.
out any excess water. Whisk into the To serve
SERVES 6 milk, cream and vanilla mixture. Place the mould in hot water for a few
For the panna cotta 3 Place the mixture into a bowl, then seconds, then turn the panna cotta
1 vanilla pod (split and scraped to place the bowl in another slightly larger onto a cold plate. Spoon over the apples
release the seeds) bowl of iced water. and honey and sprinkle over the
400ml (14fl oz) double cream 4 Stir the mixture until it begins to chopped hazelnuts.
375ml (13fl oz) milk thicken – make sure the vanilla seeds
a handful of toasted hazelnuts, are evenly distributed and suspended TIP Make the panna cottas the day
roughly chopped throughout the mixture. before you want to eat them.

Baked Bramley with

amaretto cherry
SERVES 1
1 Bramley apple
a knob of softened butter
1 tsp brown sugar
6 black cherries in syrup
2 amaretto biscuits, crushed
a splash of amaretto
vanilla ice cream, to serve

Mark 4.
2 Score the circumference of the apple
By Great British Apples (www.greatbritishapples.co.uk)
with a sharp knife. Scoop out the core
and a little of the flesh to make room for
the filling. Spread the butter into the 3 Place the apple in a baking dish, put syrup from the cherries and reduce this
middle of the apple and sprinkle with the apple top back on and bake for down to a sticky sauce over a medium
brown sugar. Mix the cherries with the 25-30 minutes, or until soft and tinged heat in a small saucepan and use to
crushed biscuits and stuff into the apple golden brown. drizzle over the apple. Serve with a
middle. Add a splash of amaretto. 4 Optional: add 1 tbsp sugar to the scoop of vanilla ice cream.
Baked Bramley
with lemon,
raspberry and basil
SERVES 1
1 Bramley apple
60g (2¼oz) raspberries
1 tsp caster sugar
a sprig of basil, leaves finely
shredded
1 tsp lemon zest and juice
3 tbsp granola, to serve
Greek yoghurt, to serve
this is a
deliciou
easy ands,
Mark 4.
2 Score the circumference of the apple speedy pu
with a sharp knife. Scoop out the core
and a little of the flesh to make room for
for one! d
the filling.
3 Mix the raspberries with the sugar,
basil, lemon zest and juice. Stuff the
middle of the apple with this mixture.
4 Place the apple in a baking dish, put
the apple top back on and bake for
25-30 minutes, or until the apple is soft
and tinged golden brown. By Great British Apples (www.greatbritishapples.co.uk)
5 Serve with the yoghurt and granola.

ING TIP
BAK
TO SERVE
GOOD Q UA L I T Y
VA NIL L A ICE C R E A M IS A
P E R F EC T M AT CH!
Apple & return to the heat, uncovered, for a portion slightly larger than the other.
further 5 minutes or so, until the On a lightly floured surface, roll out the
blackcurrant blackcurrants burst and the purée larger piece into a rectangle and line the
slab pie thickens slightly. Remove from the heat base and sides of a 20x30cm (8x12in)
and leave to cool. Once cold, taste and baking tin, allowing any extra to hang
MAKES 8-12 SQUARES
add a little more sugar if it is a little on over the edges.
For the filling the tart side. Personally, I like the 5 Spoon the cooled apple mixture
4 crisp eating apples contrast of tart fruit and sweet flaky into the pastry case. Roll the second
2-3 tbsp caster sugar, plus extra for pastry so I tend to err on the side piece into a rectangle slightly larger
sprinkling of tartness. than the top of the pie. Brush the edges
a squeeze of lemon juice 3 Prepare the sweet pastry: Tip the with water and place on top of the
200g (7oz) blackcurrants flour and salt into a bowl. Add the butter filling, then press the edges together to
For the sweet pastry and, using a round-bladed or palette seal, and trim off any excess with a
350g (12oz) plain flour, plus extra knife, cut the butter into the flour until sharp knife. Crimp the edges and chill
for rolling out the pieces are half their original size. for 20 minutes. Preheat the oven to
a good pinch of salt Now switch to using your hands to rub 180°C/Gas Mark 4, placing a baking
225g (8oz) unsalted butter, chilled the butter into the flour. Working sheet inside.
and diced quickly, pick up handfuls of the flour and 6 Brush the top of the pie with beaten
50g (1¾oz) icing sugar, sifted butter and allow it to pass across your egg white, sprinkle with sugar and
1 medium free-range egg yolk (save fingertips, gently pressing and rubbing snip holes into the pastry using
the white for glazing) the mixture as it falls back into the bowl. scissors. Place on the hot baking sheet
3-4 tbsp ice-cold water Still working quickly, continue rubbing and bake for about 35 minutes, turning
1 tsp lemon juice the butter into the flour until there are the sheet around halfway through, until
only very small flecks of butter the filling is piping hot and the pastry is
1 Start by making the filling so that it remaining. Add the sugar and mix. crisp and golden. Cool slightly and serve
has time to cool before assembling the Make a well in the middle of the with ice cream.
pie. Peel, quarter, core and thinly mixture, add the egg yolk, ice-cold
slice the apples and tip into a medium- water and lemon juice and mix using hte
sized saucepan. palette knife until the pastry starts to
2 Add 2 tbsp sugar and the lemon juice, clump together. Gather into a ball using
This recipe is
cover the pan, set over a low-medium your hands and very lightly knead for taken from Pies &
heat and cook for about 5 minutes, 10 seconds until smooth. Flatten into a Tarts by Annie Rigg,
stirring from time to time until the rectangle, cover with clingfilm and chill published by
Quadrille (£22).
apples soften but still retain some for 1 hour, or until firm. Photography by
texture. Add the blackcurrants and 4 Divide the dough in two, with one Nassima Rothacker.

oo oran e marmalade. Set aside.
stea e in s 3 With a sharp serrated knife, remove

the remaining skin and all traces of pith
MAKES 8 from the oranges. Cut the oranges into
2 blood oranges fairly thick slices, crossways. Select
200g (7oz) orange marmalade eight that will fit snugly into the base of
180g (6½oz) golden syrup or honey the moulds. Put 1 tbsp each of the
or light treacle marmalade and golden syrup into the
150g (5½oz) self-raising flour prepared dariole moulds and arrange
75g (2¾oz) ground almonds the blood orange slices on top.
75g (2¾oz) golden caster sugar 4 In a large mixing bowl, combine the
1 tsp bicarbonate of soda flour, ground almonds, sugar, bicarb and
seeds from 22 cardamom pods, cardamom. Mix together evenly.
ground (or a generous ½ tsp 5 Add the eggs, yoghurt, butter, honey
ground cardamom) and reserved marmalade and beat until
195g (7oz) free-range eggs (around evenly incorporated. Spoon the batter
3), lightly beaten into the pudding basins to about three-
200g (7oz) Greek-style yoghurt quarters full, then sit them in a deep
150g (5½oz) unsalted butter, melted, roasting tin.
plus extra for greasing 6 Pour hot water (from the tap) into the
75g (2¾oz) mild honey tin, to come halfway up the sides of the
chilled cream or custard, to serve moulds. Bake for 20-25 minutes. To test
for doneness, insert a fine skewer and if
1 Preheat the oven to 180°C/Gas Mark it comes out clean, they are ready. If
4. Liberally butter eight 180ml (6fl oz) your moulds are ceramic, rather than
metal or heatproof plastic dariole metal, you may find they take longer, in from the oven and leave them in the
moulds or small pudding basins. which case return them to the oven and water bath for 5 minutes to settle. Turn
2 Finely zest the blood oranges and mix test again at 10 minute intervals. Once them out onto dessert plates and serve
the zest together with 2 tbsp of the cooked through, remove the puddings with chilled cream or custard.
offee erin es clean bowl of an electric mixer and whisk

on a medium-high speed until they form
MAKES 16-18 MEDIUM MERINGUES soft peaks. With the motor still running,
TO SANDWICH TOGETHER
spoon in the caster sugar, a little at a time,
90g (3oz) free-range egg whites until it is all incorporated. Increase the
(about 2) speed to high and whisk for around
100g (3½oz) caster sugar 3 minutes, or until the sugar has
1½ tsp instant coffee dissolved in dissolved and the mixture is thick,
2 tsp boiling water glossy and stands in stiff peaks. Test by
For the orange blossom rubbing a little of the mix between your
mascarpone filling thumb and finger; it shouldn’t feel gritty.
160g (5½oz) mascarpone 3 Fold in the coffee briefly with a
seeds from 8 cardamom pods, rubber spatula, so the mixture is
ground (or ¼ tsp ground streaky and marbled, rather than
cardamom) thoroughly amalgamated.
2 tsp honey 4 Dollop small, freeform spoonfuls of
½ tsp orange blossom water meringue on the prepared baking trays, for around 2 hours until completely cold.
around 8 per tray. If not using immediately, store the cold
1 Preheat the oven to 110°C/Gas Mark 5 Bake the meringues for 90 minutes, meringues in an airtight container for up
¼. Line two large baking trays with then turn off the oven. Prop the oven to 2 weeks. When ready to use, whisk
silicone baking mats or baking paper. door slightly ajar with a wooden spoon the filling ingredients together, then
2 Place the egg whites in the scrupulously and leave the meringues undisturbed sandwich between two meringues.

large frying pan and cook over a
medium heat for around 2 minutes until
nut brown. Tip out of the pan and leave
g l i s h d e s s e r t ! to cool.
3 Now move onto preparing the fruit.
ss ic En Add the 50g (1¾oz) butter to the frying

pan and cook over a medium-high heat
until sizzling. Add the sugar and cook for
around 5 minutes, stirring, until it turns
a
to a medium-dark caramel, then add the

A cl
orange juice and simmer for 2 minutes.

Add the apple chunks and cinnamon
and turn them around in the caramel.
Simmer for 6-8 minutes, or until the
apple pieces are caramelised and
tender. (The exact time will depend on
your apples, with cooking apples
softening faster than a hard eater, such
as a Granny Smith – you want the fruit to
be starting to break down, but not
become mushy.)
4 Pile the apples and caramel sauce into
the prepared baking dish and stud with
the blackberries. Set aside.
5 To complete the topping, combine the
reserved brown butter with the
buttermilk and egg in a large mixing
bowl and whisk together. Sift the flour
and baking powder together in a
separate bowl and mix in the sugar.
Whisk this into the egg mixture,
together with the vanilla and orange
zest, to form a smooth batter.
6 Spoon the topping onto the apple-
blackberry mixture and spread it
out evenly. Sift on the cornflour
evenly. Dissolve the brown sugar in
Caramelised apple 100g (3½oz) unsalted butter the boiling water and pour it carefully
80ml (2½fl oz) buttermilk over the topping.
and blackberry 1 large free-range egg 7 Bake for 45-55 minutes, or until the
Eve’s pudding 150g (5½oz) sponge or plain flour pudding is darkly golden and slightly
2 tsp baking powder puffed. Remove from the oven and dust
SERVES 6
100g (3½oz) caster sugar with icing sugar. Serve straightaway
50g (1¾oz) unsalted butter, plus 1 tsp vanilla extract with runny cream.
extra for greasing grated zest of 1 orange
50g (1¾oz) soft brown sugar 1 tsp cornflour
juice of 1 orange 80g (2¾oz) soft brown sugar
1.25kg (2lb 12oz) tart apples, peeled, 250ml (8½fl oz) boiling water The recipes on pages
cored and chopped into chunks Equipment 67-68 are from
½ tsp ground cinnamon 2 ltr (68fl oz) baking dish SUQAR – Desserts
and Sweets from the
200g (7oz) ripe blackberries Modern Middle-East
icing sugar, for dusting 1 Preheat the oven to 180°C/Gas Mark by Greg and Lucy
single cream, to serve 4 and liberally butter the baking dish. Malouf, published by
Hardie Grant (£30).
For the brown butter sponge 2 Make a start with the brown butter Photography by
topping sponge topping. Add the butter to a Alan Benson.

MIDDL E E A S T B A K E S
MIDDLE
EASTERN Um Ali
BAKING
Fill your kitchen with the fragrant sweet spices of the
Middle East when you try these exotic recipes.
Um Ali apples and bread are well covered.

Leave in the fridge for an hour or so.
Middle Eastern brioche
bread and butter pudding Mark 6. Cover the dish or tin with foil
SERVES 8-10 and cook for 20 minutes, then remove
350g (12oz) brioche bread, cut the foil and cook for a further
into 2.5cm cubes 30 minutes until golden on top.
300g (10½oz) firm apples, peeled, 4 Remove from the oven, scatter with
cored and cut into chunks the nuts and serve.
135g (5oz) caster sugar
a squeeze of ½ a lemon Maha’s knafeh
150g (5½oz) golden sultanas Semolina and sweetened
1 tbsp vanilla bean paste cheese bake with lemon
1 tbsp ground cinnamon sugar syrup
½ tsp grated nutmeg
SERVES 10
a small pinch of ground
cardamom powder 250g (9oz) ghee
¼ tsp ground cloves 1 x 225g (8oz) packet of katai pastry
grated zest of 1 unwaxed 100g (3½oz) caster sugar
washed orange 225g (8oz) coarse semolina flour
1 tbsp orange blossom water 30ml (1fl oz) rose water
500ml (18fl oz) milk 30ml (1fl oz) orange blossom water
4 free-range eggs, whisked finely chopped pistachios,
a handful of slivered pistachios, to scatter
to serve For the filling
a handful of almonds, to serve 300g (10½oz) halloumi cheese,
soaked in water overnight
1 Place the cubed bread and prepared 200g (7oz) hard mozzarella cheese,
apples in a 30cm (12in) baking dish or grated
cake tin with the sugar and lemon juice 50g (1¾oz) whole milk ricotta
and mix to combine. Add the sultanas cheese
on top. 2 tbsp each of rose water and
2 In a large bowl, combine all the orange blossom water
remaining dry ingredients, except the For the simple syrup
nuts, with the milk and eggs and pour 200g (7oz) caster sugar
over the bread mixture, making sure the 240ml (9fl oz) water

h
Maha's knafe
a fe
Kn
h is
t he m
o st i c o
n i c of Pa l
e s t i n i a n d e s s e rt s
2 tbsp lemon juice, plus ghee in a pan and add the sugar. Add the to your desired thickness. Put the dough
1cm (½in) piece of peel pastry and combine by hand over a very in the oven for 15-20 minutes until light
1 tbsp each of rose water low heat. Add the semolina flour and mix golden brown on top. Watch it carefully
and orange blossom water with the shredded pastry. Slowly add the as it can burn quickly.
rose water and orange blossom water, 3 While the dough is baking, drain and
1 Preheat the oven to 200°C/Gas kneading until it sticks together well over rinse the halloumi cheese. Mix all the
Mark 6. Use 1 tsp of ghee to grease a the lowest heat possible. cheeses together by hand in a bowl.
30cm (12in) pizza pan. Shred the katai 2 Press the dough into the greased pizza Add the rose water and orange blossom
pastry in a blender. Melt the remaining pan to about a 3mm (1/8in) thickness (or water and incorporate, then set aside.

4 For the simple syrup, combine the 700g (1lb 6oz) full-fat soft 4 For the kataifi, halve the pastry and
sugar and water in a small saucepan and cream cheese the butter. Press one batch of pastry
bring to the boil. Add the lemon juice and 1 tbsp orange blossom water into the base of the round cake tin and
the piece of lemon peel and leave to 1 tbsp rose water add one batch of melted butter on top.
simmer for about 5 minutes. Remove For the kataifi Bake for 15-20 minutes until the pastry
from the heat, add the rose water and 600g (1lb 4½oz) kataifi pastry is a golden caramel colour.
orange blossom water and leave to cool. 250g (9oz) butter, melted 5 Remove the tin from the oven and
5 When the dough is ready, remove it sugar syrup (see recipe, left) reduce the oven temperature to 120°C/
from the oven and leave to cool for dried, crushed rose petals, to serve Gas Mark ¼-½. Add half the sugar
about 10 minutes. Spread the cheese 50g (1¾oz) pistachios, half crushed, syrup to the tin while it’s still hot, then
evenly over the top. half left whole, to serve add the cheesecake mix and bake again
6 Return to the oven for about for 1 hour.
2 minutes until the cheese slightly 1 Preheat the oven to 200ºC/Gas 6 While this is cooking, shred the
melts and evens out. Remove from the Mark 6. Line a 25cm (10in) round second batch of kataifi into a pan over a
oven and leave to cool for another loose-bottomed cake tin with medium-low heat and toss it with the
10 minutes. baking parchment. remaining melted butter. Toast it in the
7 Shake gently until it detaches from 2 For the cheesecake mix, cream the pan until it is golden, then remove from
the pan. Put it on a serving dish, drizzle free-range eggs and sugar in a bowl the heat, toss in the remaining sugar
with a thin layer of cooled simple syrup until doubled in volume and very light syrup and leave to cool completely. Store
and scatter with chopped pistachios. in colour. in a sealed container until ready to use.
3 In a separate bowl, start whipping the 7 Once the cheesecake is cooked,
Hala’s knafeh cream until it has formed a medium to remove from the oven and refrigerate
cheesecake stiff peak. Fold in the cream cheese,
orange blossom water and rose water.
overnight to set.
8 The next day, add the golden crunchy
A modern take on the Add the egg and sugar mix and beat kataifi pastry on top with the rose petals
traditional knafeh until well combined and thickened. Set and pistachios and serve.
SERVES 10-12 aside while you prepare the
For the cheesecake mix base and topping.
2 free-range eggs
300g (10½oz) golden caster sugar
Hala's knafeh chee

secake

Pistachio, courgette 170g (6oz) fine semolina

and lemon cake sweetened cream or filling of your
choice
SERVES 6-8
sunflower oil, for deep-frying
250ml (9fl oz) olive oil (optional)
4 free-range eggs 1 x quantity sugar syrup (see page
225g (8oz) golden caster sugar 71), mixed with 2 tsp orange
225g (8oz) plain flour blossom water
1 heaped tsp baking powder crushed pistachios, to scatter
½ tsp bicarbonate of soda dried, crushed rose petals, to scatter
Pistachio, courgette
½ tsp salt and lemon cake
1 tsp ground ginger 1 Combine all the pancake ingredients
180g (6oz) courgettes, grated in a bowl, then set aside for 30 minutes
150g (5½oz) pistachios, chopped to allow to rise.
For the icing 2 When the mixture has rested and the
150g (5½oz) icing sugar gluten has grown, place a pan on the hob
juice of 1 unwaxed lemon over a low heat and grease it with a little
oil. Place a small ladleful of the mixture
1 Preheat the oven to 200ºC/Gas into the pan and let it cook. You should
p the
You can swpuampkin
Mark 6. Line a 20cm (8in) cake tin with start to see small air bubbles on the top.
baking parchment. When it is golden on the bottom and
2 In a large bowl, mix together the olive cooked through, with bubbles visible on
nuts for meone has
seeds if soallergy
oil, free-range eggs and sugar. Sift the top, remove from the pan, set aside and
a nut
flour, baking powder, bicarbonate of repeat with the remaining mixture.
soda, salt and ginger into a separate 3 Once you have made all of them, you
bowl, then add to the sugar and eggs can start stuffing them. I used
and stir to combine. Now add the grated sweetened cream, but feel free to add
courgettes and chopped pistachios and your own chosen filling. Place a dollop
stir through, then transfer the mixture to of stuffing in the centre of one pancake.
the tin. If you are serving straight away, begin
3 Place the cake in the oven for about pressing the edges of the pancake
50-60 minutes until a skewer inserted together on one side, but stop halfway,
into the centre comes out clean. Leave so you have a semicircle that is open on
the cake to cool for a few minutes in the one side, exposing some of the lling.
tin, then transfer to a wire rack to Repeat with the rest.
cool completely. 4 If you are deep-frying, seal the
4 For the icing, mix the icing sugar and pancakes all the way. Half- fill a deep
lemon juice together to create a smooth pan with oil, heat to 180ºC (350ºF), then
texture, then pour over the cooled cake. fry the pancakes until slightly golden
Serve in lovely thick slices. and crisp. Remove from the oil and drain
on kitchen towel for a few minutes.
Qatayef 5 To serve either version, drizzle with
Soft pancakes filled with the orange blossom sugar syrup,
cream in an orange blossom scatter over the pistachios and rose
sugar syrup petals and serve.
MAKES 25-30
For the pancakes The recipes on pages

500ml (18fl oz) warm milk 69-72 are taken from
500ml (18fl oz) warm water Baladi: Palestine a
celebration of food
1 x 7g sachet instant yeast
½ tsp baking powder
from land and sea by
Joudie Kalla, Qatayef
¼ tsp salt published by Jacqui
Small. Photography
3 tbsp caster sugar by Jamie
300g (10½oz) plain flour Orlando Smith.

T E AT I M E T R E AT S
t i m e t rea
t a d u l g e t
e Enajofytearnnoionn tea with friends! s
n t
WE LOVE… FLUFFERNUTTER TART pg75 // SAFFRON BUNS pg78 // AVOCADO AND LIME TART pg8 3
For the Neapolitan Wafer Cake, see page 82
WWW.FOODHEAVENMAG.COM XXXXXX / XXXXXX baking heaven 73

Butterscotch set aside to dry out while you make
the custard.
chocolate croissant 2 In a medium saucepan, combine the
bread puddings brown sugar, cream and butter. Bring to
a boil and cook for 3 minutes. Remove
SERVES 6
from the heat and set aside to cool.
8-10 chocolate croissants 3 Preheat the oven to 180°C/Gas
(450g (1lb) in total), cut into Mark 4. Lightly butter six 175ml (6fl oz)
2.5cm (1in) cubes small baking pots or ramekins and set
270g (9¾oz) light brown sugar them on a rimmed baking sheet.
TO make
A GOOD REbCIPruE nch
120ml (4¼fl oz) double cream 4 In a large bowl, whisk together the
2 tbsp unsalted butter eggs, milk, vanilla and salt. Add the
for 5 large free-range eggs, at room cooled brown sugar mixture and whisk
temperature just until combined. Carefully mix in the
380ml (13½fl oz) milk croissant pieces and chocolate. Evenly
1 tsp pure vanilla extract distribute the mixture among the pots.
½ tsp salt 5 Bake for 30-35 minutes, or until
90g (3oz) plain chocolate, golden brown and puffed up. Let them
50-70% cocoa solids, chopped cool for 15 minutes before dusting with
icing sugar, for dusting icing sugar and serving warm.
1 Place the cut croissant pieces on

a parchment-lined baking sheet and
Chocolate and into the bottom of the prepared pan to

form a crust. Set aside.
raspberry ooey- 3 In a large bowl, using an electric mixer
gooey bars on medium-high speed, beat the cream
cheese until smooth, about 30 seconds.
MAKES 8-10 BARS
Add the remaining 2 eggs and the
225g (8oz) unsalted butter, melted vanilla and continue to beat until
and slightly cooled, plus more combined, scraping down the sides of
for pan the bowl as needed. Add the icing sugar
3 large free-range eggs, at and beat on low speed until fully
room temperature combined, 2-3 minutes. Pour the batter
425g (15oz) box of chocolate cake over the crust.
mix 4 In a microwave-safe bowl, melt the
226g (8oz) cream cheese, at room chocolate in a microwave on medium-
temperature high in 5-second bursts, stirring
1½ tsp pure vanilla extract between bursts, until the chocolate is
450g (1lb) icing sugar, plus 2 tbsp fully melted (or melt in a double boiler).
for dusting Drizzle the chocolate on top of the
55g (2oz) chocolate chips, cream cheese batter. Drag a knife
70% cocoa solids through the chocolate and batter in a
170g (6oz) fresh raspberries zigzag pattern to marble it.
5 Sprinkle the raspberries on top and bake
1 Preheat the oven to 180°C/Gas for 25-30 minutes, or until a toothpick
Mark 4. Lightly butter a 33x23cm inserted into the centre barely comes out
(13x9in) baking tray. Set aside. clean. Remove from the oven and transfer
2 In a large bowl, combine the butter to a wire rack to cool. Dust with icing
and 1 egg. Stir in the dry chocolate sugar and cut into bars.
cake mix and press the resulting dough

Speculoos 1 To make the brownie cake

Preheat the oven to 180°C/Gas Mark 4.
brownie cake Lightly coat a 23cm (9in) springform pan
SERVES 6-8 with non-stick cooking spray.
For the brownie cake 2 In a medium saucepan over a
non-stick cooking spray medium heat, melt the butter. Remove
115g (4oz) unsalted butter the pan from the heat, add the plain
100g (3½oz) plain chocolate, chocolate and let sit for about
70% cocoa solids, chopped 30 seconds, then whisk it all together
270g (9¾oz) lightly packed light until smooth and glossy. Add the brown
brown sugar sugar, vanilla and espresso powder and
1 tsp pure vanilla extract whisk until smooth. Whisk in the eggs,
½ tsp instant espresso powder one at a time, then sprinkle in the flour,
3 large free-range eggs, at room baking powder and salt. Use a sturdy
temperature spatula to fold it all together until there is
60g (2oz) plain flour no flour visible.
1 tsp baking powder 3 Spread the brownie mixture in the
½ tsp salt prepared springform pan and bake for
For the speculoos frosting 20-25 minutes, or until the cake has on medium speed, mix together the
205g (7oz) speculoos cookie butter puffed slightly and the top is shiny and speculoos and butter for a full minute so it
85g (3oz) unsalted butter, at room just barely cracked. Transfer to a wire is light and fluffy. Add the icing sugar, salt
temperature rack to cool completely before and cream and beat for another minute, or
70g (2¾oz) icing sugar removing the sides of the springform until the mixture is fluffy and spreadable.
¼ tsp salt pan. In the meantime, make the 5 Spread the frosting on the cake,
2 tbsp double cream speculoos frosting. garnish with chocolate shavings, then
chocolate shavings, for garnish 4 To make the speculoos frosting cut into wedges to serve.
In a large bowl, using an electric mixer
ffern tter tart together the butter, Graham cracker

crumbs, brown sugar and salt. Press
SERVES 8-10 the mixture into a 23cm (9in) loose-
For the crust bottom tart pan. Bake the crust for
115g (4oz) unsalted butter, melted 10-12 minutes, or until it starts to brown.
200g (7oz) Graham cracker crumbs Remove from the oven and let
55g (1¾oz) lightly packed light cool completely.
brown sugar 3 To make the filling: In a bowl, beat
¼ tsp salt together the peanut butter, cream, icing
For the filling sugar and vanilla until well combined,
270ml (9fl oz) smooth all-natural for 1-2 minutes. Scrape the filling into
peanut butter the baked crust and evenly smooth out
415ml (14fl oz) double cream the top. Transfer to the refrigerator to
40g (1½oz) icing sugar, sifted chill while you make the fluff.
1 tsp pure vanilla extract 4 To make the marshmallow creme:
For the marshmallow creme In a large bowl, combine the egg
2 large free-range egg whites whites, granulated sugar, vanilla and
200g (7oz) granulated sugar salt. Set the bowl over simmering
½ tsp pure vanilla extract water, making sure the water is not the heat and beat the mixture until it is
¼ tsp salt touching the bottom of the bowl. Clip a fluffy, for 5-7 minutes.
sugar thermometer onto the side of the 5 Using an offset spatula, spread the
1 Preheat the oven to 180°C/Gas bowl. Cook the mixture, stirring, until fluff over the peanut butter filling. Use
Mark 4. the temperature reaches 71°C (160°F), a blowtorch to lightly toast and brown
2 To make the crust:In a bowl, mix for 3-5 minutes. Remove the bowl from the top.

Strawberry and Earl with the beaten egg. Prick the pastry
with a fork. Cover and chill in the
Grey cream tart refrigerator for 30 minutes.
ING TIP MAKES 6 SERVES 3 While the pastry chills, preheat the
BAK
225ml (7½fl oz) double cream oven to 200°C/Gas Mark 6.
FRESH FRUIT 1 tbsp loose Earl Grey tea leaves Remove the puff pastry from the
TAKE CARE TO SOURCE 3 tbsp honey refrigerator and lightly sprinkle with coarse
THE FRESHEST (IN-SE ASON) 1 tsp vanilla bean paste sugar. Bake for 15-20 minutes, or until
FRUIT YOU CAN
1 sheet of store-bought puff crisp and golden. Remove from the oven
pastry, thawed in the refrigerator and place on a wire rack to cool completely.
overnight 4 To assemble, place the jam with a tbsp
plain flour, for dusting of water in a microwave-safe bowl.
1 large free-range egg, lightly Microwave on medium in 10-second
beaten bursts, stirring between bursts, for a total
granulated sugar, for sprinkling of 30 seconds, or until the jam is well
4 tbsp high-quality strawberry jam combined and is slightly thinned; set aside
454g (1lb) fresh strawberries to cool. Hull the strawberries and slice into
6mm (¼in) slices.
1 In a medium bowl, combine the 5 Transfer the tart crusts to a serving
cream and tea leaves. Cover with platter and spread the tea-infused cream
clingfilm and chill for at least 2 hours to on top, cover with sliced strawberries,
steep. Remove from the refrigerator then brush the strawberry layer with jam.
and strain. Add the honey and vanilla
paste to the tea-infused cream and beat
with an electric mixer until soft peaks
form. Cover and set aside.
2 Roll out the puff pastry to a 23cm (9in)
square on a lightly floured surface. Cut 74-76 are reprinted
the dough into three 23x7.5 cm (9x3in) with permission from
rectangles. Transfer the puff pastry to a BAKER’S ROYALE ©
2017, by Naomi
parchment-lined baking sheet. Brush a Robinson, published
1.3cm (½in) border around the pastry by Running Press.
vour
Enjoy the cfalake - in
of carrotncakes!
mini pa Carrot cake 1 Put the flour, salt, mixed spice, sugar,
egg, yoghurt and milk into a large mixing
pancakes bowl and use a hand whisk or fork to
SERVES 4 (APPROX. 2 PANCAKES EACH) mix everything together thoroughly.
100g (3½oz) wholemeal or white 2 Stir in the grated organic carrot and
self-raising flour raisins or sultanas.
a pinch of salt 3 Heat a non-stick frying pan over a
¼ tsp ground mixed spice medium heat. Add 2-3 drops of oil.
20g (¾oz) light muscovado sugar Cook tablespoons of the batter in
1 large free-range egg batches, turning them over after
4 tbsp low fat plain yoghurt 1-2 minutes to cook the other sides.
100ml (3½fl oz) milk Make about 8 small pancakes
150g (5½oz) British organic carrots, altogether, adding a few more drops of
peeled and grated oil to the frying pan with each batch.
50g (2oz) raisins or sultanas 4 Serve the warm pancakes with
3-4 tsp vegetable oil a drizzle of honey or golden syrup,
clear honey or golden syrup, if you like.
By British Organic Carrots to serve (optional)
(www.britishorganiccarrots.co.uk)

Chocolate chip
twinkies
SERVES 12
For the twinkies
a few squirts of non-stick
cooking spray
225g (8oz) plain white flour
1 tsp baking powder
¼ tsp salt
2 tbsp whole milk
4 tbsp unsalted butter
12 tbsp unrefined golden
caster sugar
¼ tsp cream of tartar
a handful chocolate chips
For the filling
170g (6oz) Nutella
170g (6oz) unsalted butter
170g (6oz) icing sugar
For the chocolate dip
50g (2oz) chocolate chips (melted)
a handful of sprinkle decorations

Mark 4.
2 Lightly spray a twinkie tin with non-
stick cooking spray.
3 In a bowl, whisk together the flour,
baking powder and salt together in a bowl.
4 Heat together the milk and butter in a
small saucepan until the butter begins to
melt. Remove from the heat before
adding the vanilla extract. Keep to one side. By Baking Mad (www.bakingmad.com)
5 Separate the eggs and place the
whites in an electric mixer (or you can
beat by hand with a little extra effort). then gently fold all the ingredients enough to pipe in the filling.
Beat the egg whites until they become together, including the chocolate chips, 12 To make the filling, beat together the
foamy in texture using the high speed until fully combined. Take care not to butter and icing sugar before adding the
setting. Gradually add in 6 tbsp of the knock out any air from the mixture. vanilla extract and beating once more.
sugar and the cream of tartar while 9 Begin to fill your twinkie tin with the Increase the speed of your mixture to
continuing to mix. Mix until the mixture mixture, approximately 3 tbsp of high and beat in the Nutella until the
reaches a soft peak consistency. mixture for each. Bake in the oven for mixture is light and fluffy. Place in the
6 In a separate bowl, whisk together 12-15 minutes, until the sponge is fridge to chill.
the egg yolks and 6 tbsp of sugar for golden in colour and springy to touch. 13 Fill a piping bag fitted with a small
approx 5 minutes until the mixture 10 Leave to cool for a few minutes nozzle with filling and pipe into the 3 holes
thickens and becomes pale in colour. before removing from the tin at the base of each twinkie. Add enough
7 Pour the egg white mixture in with and transferring to a wire cooling rack. filling so that the twinkies are full. Be
the egg yolks, followed by the flour 11 Make 3 holes in each of the careful not to overfill, as they will crack.
mixture and gently fold the mixture. twinkies, insert a chopstick or 14 To finish, dip one end of each twinkie
8 Make a well in the cake batter and straw into the bottom of each sponge into the melted chocolate and sprinkles
pour in the warm milk/butter mixture, and move around to create holes large and leave on one side until set.

a d e j a m i n w i n t e r
o m m
Use h or fresh berries in summer!
e 2 For the roulade, whisk the eggs and
the caster sugar with an electric whisk
until pale and increased in volume to a
pale mousse. Sift in the flour and baking
powder; don’t skip this step, as it’s very
important to sift the flour to get the
correct, airy result. Gently fold the flour
mixture into the free-range egg mixture,
then gently fold in the milk.
3 Pour the batter into the prepared tin
and spread it out evenly. Bake for
10 minutes, or until it springs back to the
touch of a finger. Remove from the
oven, sprinkle with the 2 tbsp caster
sugar and leave to cool on a wire rack.
4 For the cream, blitz the jam in a food
processor so that it becomes more like
a paste. Place in a small saucepan and
set over a gentle heat until it melts.
5 Meanwhile, soak the gelatine leaves
in cold water for about 10 minutes to
soften up, then lift them out of the
water and stir into the hot blackcurrant
jam, stirring well to dissolve evenly. Let
the mixture cool to room temperature.
Whip the cream until it billows, then fold
ac c rrant ro a e 50ml (2fl oz) whole milk it into the blackcurrant jam.
For the cream 6 Turn the cake over, peel off, then
SERVES 6-8 400g (14oz) blackcurrant jam discard the baking parchment and
unsalted butter, to grease the tin 3 gelatine leaves spread the cream evenly over it,
For the roulade 250ml (8fl oz) double cream leaving 1cm (3/8in) of the edges
3 medium free-range eggs uncovered. Now roll it up from one long
125g (4oz) caster sugar, 1 Preheat the oven to 180°C/Gas side into a roulade. Wrap the roll tightly
plus 2 tbsp Mark 4. Line a 40x30cm (16x12in) in baking parchment and leave to chill in
125g (4oz) plain flour Swiss roll tin with baking parchment the refrigerator for at least 2 hours, then
2 tsp baking powder and butter it lightly. cut into slices and serve.
affron ns
MAKES 24
100ml (3½fl oz) boiling water

½ tsp saffron threads
50g (2oz) fresh yeast
400ml (14fl oz) lukewarm
whole milk
200g (7oz) crème fraîche
melted and left to
cool a little
1.1kg (2½lb) ‘00’ flour
200g (7oz) raisins (optional)
1 tsp fine sea salt

Cinnamon kringle
SERVES 8
For the dough

50g (2oz) fresh yeast
500ml (18fl oz) lukewarm milk
1 free-range egg, lightly beaten,
plus 1 more
850g (1lb 14oz) plain flour,
plus more for dusting
1 tsp ground cardamom
½ tsp fine sea salt
150g (5½oz) salted butter,
softened and cubed
50g (1¾oz) almonds, finely chopped
icing sugar, to dust
For the filling
softened
150g (5½oz) soft brown sugar
2 tbsp ground cinnamon
1 For the dough, crumble the yeast into

the milk and stir to dissolve, then add
one beaten egg. Now, in a separate a floured surface to make a rectangle 3 Line two baking sheets with baking
bowl, mix the flour, sugar, cardamom measuring about 45x30cm (18x12in). parchment and place a pastry piece on
and salt. Rub the butter into the flour Spread the cinnamon filling in the each. Cover with a tea towel and leave
mixture with your hands, then mix in the middle of each piece, leaving 2cm (¾in) to rise for 30 minutes.
milk mixture. Knead well on a floured clear along the short sides and 5cm (2in) 4 Preheat the oven to 180°C/Gas
surface. Put the dough into a bowl, clear along the long sides. Fold the 2cm Mark 4. Lightly beat the remaining egg
cover with a tea towel and let it rise for (¾in) ends in over the filling at the ends. and use it to brush the pastries.
1-2 hours, or until doubled in size. Fold one long side over towards the 5 Sprinkle the chopped almonds on top.
2 For the filling, mix together the butter, middle, then fold the other long side Bake for 18-20 minutes. Leave to cool on
brown sugar and cinnamon. Divide the over, too, so that there is a slight overlap a wire rack for 10 minutes, then cut into
dough in half and roll each piece out on and the filling is completely encased. slices and dust with icing sugar to serve.
200g (7oz) caster sugar 3 Form the buns by rolling the dough
1 free-range egg, lightly beaten into 24 sausages, then curl each into
a round bun. Alternatively, you could
1 Mix the boiling water with the saffron, shape each as the numbers eight or
stir a little and leave for 10 minutes. five, or other shapes inspired by
2 Crumble the yeast into the milk and Nordic mythology.
stir to dissolve, then add the crème 4 Set on baking sheets lined with
fraîche, melted butter and saffron baking parchment, cover with tea
water. In a separate bowl, mix 1kg towels and leave to rise again, in
(2lb 2oz) of the flour with the raisins (if a warm place, for 30 minutes. The recipes on pages
using), salt and sugar, then mix into the 5 Preheat the oven to 200°C/Gas Copenhagen Food
yeast mixture. Knead with the rest of Mark 6. Brush the buns with the egg by Trine Hahnemann,
the flour on a surface into a smooth and bake for 25 minutes. Leave to cool published by
Quadrille (£25).
dough. Return to the bowl, cover and on a wire rack before serving. Photography ©
leave to rise in a warm place for 2 hours. Columbus Leth.

and water mixed
150g (5oz) blueberries
extra flour and semolina (optional)
for shaping
1 Finely chop the fruit zests and mix

with half the sugar.
2 Add the flour, salt, cinnamon and butter
to a large bowl and rub in the butter with
your fingertips until it resembles fine
crumbs. Stir in the chopped fruit zests and
sugar mix, then the yeast.
3 Add the egg to the flour, then
gradually mix in enough warm milk
and water to mix the flour to a soft
dough; you may have a little liquid
left. Knead for 10 minutes on a lightly
floured surface until the dough is
smooth and elastic.
4 Sprinkle the work surface with extra
flour and semolina, if using, then
gradually knead in the blueberries and
remaining sugar, twisting and pulling
the bread until they have all been mixed
in. Try not to overwork the dough, so
that the blueberries stay whole. Shape
into an oval-shaped loaf about 23cm
(9in) long and put on to a floured baking
sheet. Cover with oiled clingfilm and
leave to rise in a warm place for about
45-60 minutes, until the dough is well
risen. While the bread rises, preheat the
oven to 220ºC/Gas Mark 7.
5 Remove the clingfilm, sprinkle the
bread with a little extra flour, then bake
for 30-35 minutes until golden brown
and the base of the loaf sounds hollow
when tapped. Leave to cool on a wire
ING TIP
BAK rack and serve while still warm.
FAN OVEN? TIPS

R E DUCE T HE T E MP BY
10 -2 0 º C OR I T W IL L If you have a fan oven, don’t forget
BRO W N T OO Q UICK LY to turn the temperature down by
10-20ºC or the bread will brown too
quickly. Check on the bread during
By Seasonal Berries (www.seasonalberries.co.uk).
baking and turn it round if needed,
so that it browns evenly. If you think
Blueberry focaccia 500g (1lb 2oz) strong white it is browning too quickly, loosely
bread flour cover with foil.
MAKES 1 LARGE LOAF 1 tsp salt When mixing the milk and water, add
1 orange, zest only, pared away in 1 tsp ground cinnamon hot water to cold milk from the fridge,
strips with a vegetable peeler 40g (1½oz) butter, diced then test with your little finger – the
1 lemon, zest only, pared away in 3 tsp fast-action dried yeast liquid should feel just warm. Too hot and
strips with a vegetable peeler 1 free-range egg, beaten the yeast will be killed, too cold and it
75g (3oz) caster sugar 250-300ml (8-10fl oz) warm milk will take ages to begin to work.

George Stewart’s cocoa into a medium pan. Place over
e erara r ti n a medium heat and stir frequently until

melted. Add the biscuits and the
SERVES 16 plumped-up raisins and stir thoroughly,
a handful of raisins but not so rough as to destroy
1 half-bottle (350ml) Stewart’s Rum the delicate fruit.
110g (4oz) unsalted butter 4 Pour the mixture into your tin and
30g (1oz) caster sugar press it down with the back of a spoon.
2 generous tbsp golden syrup Leave it to cool while you melt
4 level tsp cocoa powder the chocolate.
225g (8oz) Rich Tea biscuits, broken 5 Break all the milk chocolate and all but
into small pieces around 50g (1¾oz) of the dark chocolate
125g (4oz) milk chocolate into chunks in a microwaveable bowl.
100g (3½oz) good dark chocolate Heat in 20-second intervals, stirring
gently in between. Once completely
1 Place the raisins and the rum in a melted, add the reserved chocolate and
large bowl and leave to soak overnight. stir until it has melted too. (You can also
Cover with clingfilm to stop any alcohol do this by sitting a heatproof bowl above
evaporating. You can speed a pan of not-quite-simmering water.)
this up by placing your covered bowl 6 Pour the melted chocolate into the tin,
inside another larger bowl that is spread evenly over the biscuit mixture
filled with just-boiled water. This will and leave to cool to room temperature.
only take a couple of hours. Only once cooled should you put the tin
2 Line a 20cm (8in) square tin with into the fridge for the tiffin to set. It will from Shetland by
baking parchment – there’s no need to need an hour or two to be sliceable. To James & Tom
grease it. I tend to tear off a rough serve, cut into pieces. Morton, published by
Quadrille (£25).
square and press it down nonchalantly. Photography
3 Measure your butter, sugar, syrup and ©
Andy Sewell.

Mousse au chocolat For the base at least 2 hours.
225g (8oz) vegan caramel cookies 2 For the topping, melt the dark chocolate
raspberry cake 125g (4½oz) vegan margarine in a bain-marie and leave to cool slightly.
SERVES 12 For the filling Whip the cream with an electric mixer on
400g (14oz) vegan dark chocolate its highest setting for 3 minutes, then add
900ml (1½ pts) soya cream, for the chocolate. It is important for the cream
whips
whipping, well chilled to combine well with the chocolate. If
Soya creaym when it 2-3 tbsp rum required, use a spatula to scrape the
more easil chilled

175g (6oz) raspberries, plus chocolate from the base and sides of the
is well
12 raspberries for decoration bowl and stir it all through thoroughly.
To finish Flavour the mousse with the rum and
100ml (3½ fl oz) soya cream, beat everything again vigorously.
suitable for whipping, well 3 Spread half of the mousse over the
chilled biscuit base. Scatter the raspberries
evenly over the surface and cover with
1 To make the base, blitz the biscuits in the remaining mousse, smoothing the
a food processor until you have fine surface. Leave to chill for a few hours.
crumbs. Melt the margarine and mix 4 Whip the cream for decorating,
with the crumbs until well combined. decant into a piping bag with a nozzle of
Line a springform tin with baking paper your choice attached, then pipe 12 large
and spread the biscuit mixture over the swirls of cream onto the cake. Put a
base, using a spoon to press it down raspberry on top of each swirl of cream.
firmly, then smooth the surface. Chill for Chill until ready to serve.
Neapolitan for whipping, well chilled the cream, then whisk on the highest
4 packs of vegan Neapolitan wafers, setting until well combined. Refrigerate.
wafer cake each pack weighing 75g (2½oz) 4 Slice both of the cakes horizontally with
SERVES 12 100g (3½oz) apricot jam a sharp knife or cheese wire to create
For the cake layers To finish 4 cake sections. Place one of these
500g (1lb 2oz) plain flour 1 pack of vegan Neapolitan wafers sections on a cake platter. Heat the
300g (10oz) ground hazelnuts 50g (1¾oz) vegan dark chocolate, apricot jam in a small pan, then spread a
400g (14oz) fine cane sugar melted quarter of it on the cake followed by a
30g (1oz) baking powder quarter of the cream, smoothing the
1 tsp ground vanilla 1 Preheat the oven to 180°C/Gas surface to finish. Continue layering up
500ml (16fl oz) soya milk with Mark 4. For the cake layers, combine cake, jam and cream in this manner with
vanilla flavouring the flour, hazelnuts, sugar, baking the remaining sections, finishing with a
240ml (8fl oz) rapeseed oil powder and vanilla in a bowl. In a mound of cream on top.
For the filling separate bowl, mix the soya milk and 5 To decorate, chop the Neapolitan
1.2 ltr (2 pts) soya cream, suitable rapeseed oil, then stir these into the dry wafers into pieces and scatter them
ingredients until thoroughly combined. over the centre of the cake, then drizzle
2 Line 2 springform tins with baking with melted chocolate. Put the cake in
paper and put half the mixture into each. the fridge and leave the flavours to
Bake in the centre of the oven for about develop overnight.
40 minutes, until an inserted skewer
comes out clean. Remove from the
oven and leave to cool completely.
3 For the filling, whip the cream with an Recipes on this page
are taken from Vegan
electric whisk on its highest setting for at Cakes and Other
least 3 minutes until stiff. Put the Bakes by Jérôme
Neapolitan wafers into a freezer bag and Eckmeier and
Daniela Lais,
bash them with a rolling pin to create fine published by DK
crumbs. Gradually fold the crumbs into (RRP £12.99).

Mini pear strudels cover with clingfilm.

2 Take 1 sheet of filo and lay out with one
MAKES 6 of the shorter ends towards you; brush all
2 Waitrose & Partners over lightly with melted butter. Spoon
Conference Pears, peeled and cut one-third of the pear mixture in a horizontal
into 1cm (½in) cubes line at the bottom of the sheet. Roll up like
50g (1¾oz) raisins a cigar, trim the ends, then cut in half.
1½ tbsp caster sugar Reshape to keep the cylindrical shape,
juice of ½ a lemon then make 2 slits at the top (to let the
½ tsp ground cinnamon steam escape). Brush lightly all over with
3 sheets of filo pastry butter, then place on a parchment-lined
50g (1¾oz) unsalted butter, melted baking sheet. Repeat with the remaining
filo and fruit until you have 6 small strudels
1 Preheat the oven to 200°C/Gas all lightly brushed with butter.
Mark 6. Toss the pears, raisins, 1 tbsp 3 Sprinkle over the remaining ½ tbsp
caster sugar, lemon juice and cinnamon sugar. Bake for 15-20 minutes,
in a bowl with a pinch of salt. Lay out until golden. Cool for 10 minutes Thousands more recipes can be found at
www.waitrose.com/recipes
the pastry on a clean work surface and before serving.
Avocado & lime tart

d o t e x t u r e , p o p i t
SERVES 12
100g (3½oz) coconut oil m i f r e d

oF r a se nto the freezer for an hour!
200g (7oz) pitted Medjool dates
125g (4oz) unblanched almonds
50g (1¾oz) desiccated coconut
50g (1¾oz) dairy-free dark chocolate,
i
chopped, plus extra to serve
4 Waitrose 1 Perfectly Ripe Avocados,
halved, skinned and destoned
grated zest and juice of 4 unwaxed
limes, washed
150g (5½oz) clear honey
1 Gently melt the coconut oil in a small

pan, then cool to room temperature.
Brush the sides and base of a 20cm
(8in) cake tin with coconut oil and line
the base with a baking parchment disc.
2 Place the desiccated coconut, dates
and almonds in a food processor. Whizz
until finely chopped. Add the chocolate
and half of the melted coconut oil and
whizz until well combined. Transfer to the
prepared tin, pressing down firmly and
evenly into the base with the back of a
spoon. Place in the fridge to chill.
3 Whizz the avocados, lime zest and
juice, honey, remaining coconut oil and
a pinch of salt in a blender until smooth.
Pour over the chilled base and chill for Thousands more recipes can be found at
3-4 hours or overnight until set.

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SS #1
MASTERCLA
BASIC BRIOCHE DOUGH

Follow this step-by-step guide to the perfect pillowy brioche
and turn the page to create cinnamon buns from your dough.
MAKES ENOUGH FOR 2 LOAVES

OR ABOUT 15 FLAVOURED ROLLS
For the brioche

100g (3½oz) whole milk
4 large free-range eggs, weighing
200g (7oz) in total
430g (15oz) sifted heritage flour
or plain flour
70g (2¾oz) sugar
16g (½oz) fine sea salt
1 tsp instant yeast
227g (8oz) cold unsalted high-fat
butter, cut into small cubes
rioche is one of the most
B versatile doughs. At Hewn, our

bakery in Chicago, we use
brioche dough to make sweet or
savoury pastries as well as traditional
loaves that can be sliced for French toast
or a decadent grilled cheese. It’s also
delicious when served warm and A B
slathered with a really good jam. I think of
this recipe as a sensible mid-western
brioche because I use locally grown
wheat, even though historically, brioche
was enjoyed by kings and queens in
France. We use a heritage hard red winter
or spring wheat, such as Rouge
de Bordeaux or Glenn, which both have
a very delicate wheat flavour and
silky texture.
Some brioche recipes call for up to
90 per cent butter. But since we are a little
more modest in the Midwest (and
because I prefer a lighter bread), we stick
with 50 per cent butter at the bakery,
although the European-style butter we
use has a higher butterfat percentage.
Note that this recipe requires the dough to
be chilled for about an hour before
shaping. I also highly recommend using a
stand mixer instead of your hands because
the dough gets really thick and hard to
handle. In fact, don’t be surprised how C D
long it might take to mix completely.

BASIC BRIOCHE DOUGH
Also, although I’m a huge proponent of
natural starters, we use a little instant
yeast in the brioche. The instant yeast
works better with the brioche, especially
with the recipes that have added sugar. It
allows a quicker, more consistent proof
and bake.
1 In the stand mixer bowl set over a scale,

pour in the milk until the scale reads 100g
(3½oz). Crack the free-range eggs and add to
the same bowl. Set the bowl on the stand
mixer with the dough hook attachment.
2 Add the flour to the stand mixer mixture.
Mix on medium speed until the dough
is smooth and comes together, about
3 minutes, scraping down the bowl after
the first minute of mixing.
3 Let the dough rest in the bowl for
20 minutes to help relax the gluten.
4 Add the sugar, salt and yeast and mix on
E F low speed for 3 minutes more, scraping the
dough off the hook after the first minute.
5 Add half of the butter and continue
to mix on low speed until the butter
cubes are no longer visible and are
completely incorporated into the dough.
Add the remaining butter and mix
until incorporated.
6 Once all the butter is added, mix the
dough on medium speed until it makes a
slapping sound and the dough comes away
from the bowl, about 16 minutes. Resist
the temptation to increase the speed. You
will start hearing a distinct slapping sound
when the dough is almost ready.
7 Coat a medium bowl with cooking spray
and transfer the dough to the bowl to rest.
Cover with clingfilm and let it stand at
room temperature for 1 hour.
8 Punch down the dough to help
redistribute the yeast. Cover the bowl
with clingfilm. Refrigerate for at least
2 hours or overnight.
G H 9 After the dough has rested and chilled,
bake following the instructions overleaf.

SS #2
MASTERCLA
CINNAMON ROLL BRIOCHE

Heady with spice, follow these simple steps to turn your
brioche dough into a batch of delicious iced cinnamon buns.
For the buns

1 quantity of Basic Brioche Dough (see
previous page)
113g (4oz) unsalted butter, at room
temperature
100g (3½oz) light brown sugar,
lightly packed
¼ tsp fine sea salt
1 heaped tbsp ground Ceylon
cinnamon
1 tbsp freshly grated orange zest
2 large free-range eggs, 100g (3½oz)
in weight, beaten
1 heaped tbsp sifted heritage flour
or plain flour
2 tbsp demerara sugar (optional)
To make the icing (optional)
70g (2¾oz) icing sugar
1 tbsp whole milk
I have had more cinnamon rolls than I care

to admit, but this one takes the cake, no A B
pun intended. I like to use Ceylon cinnamon
because it has a more delicate and
sweeter, less bitter or acidic taste. It is also
lower in coumarin, which in higher doses
can be toxic and act as a blood thinner.
1 Roll the brioche dough into a 25x15cm
(10x6in) rectangle on a lightly floured
cutting board or counter. Chill briefly in
the refrigerator while preparing the rest
of the ingredients.
2 In a large bowl, whisk together the butter,
brown sugar, salt, cinnamon, orange zest,
one of the beaten eggs and flour
until creamy.
3 Using a rolling pin, roll the dough into a
48x38cm (19x15in) rectangle with the long
end facing you. With a rubber spatula,
evenly spread the cinnamon-brown sugar
mixture over the dough. Roll the dough
away from you to form a long cylinder. Cut
the cylinder into fifteen 4cm (1½in) slices.
4 Take the lip from each cut piece and tuck
it under the bottom of the cut side so you C D
cover the cut side with the dough. Butter a

CINNAMON ROLL BRIOCHE
E F
23x33cm (9x13in) baking pan. Place the

rolls in the pan cut-side up, spacing them
about 12mm (½in) apart. Cover loosely with
clingfilm and let sit at room temperature for
2 hours to prove.
5 To make the icing (if desired), combine
the icing sugar and milk together in a bowl.
Using a fork, mix until creamy and there are
no more dry bits of sugar.
6 Preheat the oven to 180°C/Gas Mark 4.
Brush the tops of the rolls with the
remaining 50g (1¾oz) beaten egg and
sprinkle with a little demerara sugar (if
using). Bake for 35 minutes, rotating the
pan halfway through baking, until golden
brown. Let cool for 10 minutes. When the
brioche is still warm, brush about 1 tbsp of
icing over each roll (if desired) and serve.
Store in an airtight container and eat
within 2 days.

Heritage Baking
by Ellen King, with
Amelia Levin,
published by
Chronicle Books,
(RRP £21.99).
Photography
by John Lee

cake
decorating
Cover cakes
with sugarpaste
Create edible
paper flowers
HOW TO...
35 step-by-step projects with easy-

to-follow photo instructions, the
latest trends and top techniques!
* Contents subject to change. Image © Getty Images.

TAKE YOUR CAKE
DECORATING SKILLS
TO THE NEXT LEVEL!
Don’t miss... The latest decorating news,
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8 baking heaven
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DECEMBER Simon Lewis
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simon.lewis@anthem-publishing.com
o u r y h eav
v s t o r m w t
a Basakevouupryasnacks & lunches!
i h e
n
s
WE LOVE… SCOTCH QUAILS’ EGGS pg92 // ST ROCCO BREAD pg93 // GLUTEN-FREE MUFFINS pg95
For the organic chicken, leek & mushroom puff pie, see page 95
1 tbsp sage egg. Roll between your hands to
2 tbsp plain flour make a rounded and even-shaped ball.
2 free-range eggs, beaten Repeat with the remaining eggs and
50g (1¾oz) breadcrumbs sausagemeat to make 12 balls.
50g (1¾oz) panko breadcrumbs 4 Put the flour, beaten egg and
celery salt breadcrumbs in three separate
shallow bowls. Season the flour with
1 Preheat the oven to 200°C/Gas the celery salt. Dip the eggs in the flour
Mark 6, then line a baking sheet with to lightly coat, then in the beaten egg,
baking parchment. and finally in the breadcrumbs. Repeat
Scotch quails’ 2 Place the sausagemeat in a bowl with the remaining eggs and place them
with the sage and mix together with on the baking tray.
eggs with panko a fork. Divide the meat into 5 Bake in the oven for 20 minutes until
breadcrumbs 12 equal portions. golden. Cook’s perk: cut one open to
3 Take a portion of the sausagemeat make sure the sausagemeat is cooked
SERVES 12
and flatten it in the palm of your throughout, then eat when satisfied.
450g (1lb) good pork sausagemeat hand. Put one of the eggs in the centre
12 quails’ eggs, hard-boiled and wrap the sausagemeat around the
Oaty carrot and 125g (4oz) butter, melted and 200g (7oz) British organic carrots,
ore ano ns cooled slightly

2 tbsp milk
peeled and grated
100g (3½oz) wholemeal self-raising
SERVES 8 2 large free-range eggs, beaten flour
1 tsp baking powder
2 tsp dried oregano or mixed
dried herbs
75g (2¾oz) porridge oats
½ tsp salt

Mark 6. Line a muffin tin with 8 paper
muffin cases or squares of
baking paper.
2 Mix together the cooled butter,
milk and eggs. Stir in the grated
organic carrots.
3 In a separate large mixing bowl,
e-from- e
combine the flour, baking powder,
a t a s t y h o m
k, Or pop on
dried herbs, porridge oats and salt.
school snpaaccked lunch

4 Stir the wet ingredients into the
into a
dry ingredients, taking care that you
don’t over-mix. Share the mixture
between the muffin cases and bake for
25-30 minutes, until firm and golden.
Cool on a wire rack.
TIP
The secret of successful muffins is to
avoid over-mixing the wet and dry
ingredients. Freeze some of the muffins
By British Organic Carrots in a freezer bag or box – they will keep
(www.britishorganiccarrots.co.uk)
for up to 3 months.

S AV O U R Y H E AV E N
Bread of Saint Rocco supple dough forms that no longer
MAKES 3 FRESE
sticks to the sides of the bowl. The
dough should be very wet, but not is it ready?
7g (¼oz) sachet of active dry yeast stick to your hands. Break off a small piece of dough
300ml (10fl oz) warm water 3 Brush a large bowl with olive oil. Place and put it in a glass of warm
4 large free-range eggs, at the dough inside the bowl. Cover the water. When the dough rises to the
room temperature bowl with clingfilm and let rise in a warm top that usually means your dough
55g (2oz) lard, at room temperature place until the dough doubles in size, about has finished rising.
60 ml (2fl oz) extra-virgin olive oil, 1 hour and 30 minutes to 2 hours.
plus more for brushing the bowl 4 Grease 2 baking sheets with olive oil
and greasing the pans and set aside.
560g (1lb 4oz) bread flour, plus 5 Lightly flour a work surface and turn
more for dusting the dough out onto it. Divide the dough
2 tsp sea salt into 3 equal pieces. Roll each piece into
¼ tsp black pepper a 5cm (2in) thick rope and shape each
rope into a ring. Arrange the rings on the
1 In the bowl of a stand mixer fitted baking sheets, making sure the frese do
with the dough hook attachment, not touch one another. Cover the baking
dissolve the yeast in 240 ml (8fl oz) of sheet with a clean kitchen towel and let
the warm water. Let stand until the rise in a warm place until doubled in
mixture bubbles, about 3 minutes. size, about 1 hour.
2 Add 3 of the eggs and the lard to 6 Preheat the oven to 200°C/Gas
the bowl. Mix on low speed. With the Mark 6.
mixer running, stream in the olive oil. 7 In a small bowl, beat the remaining
Gradually add the flour. Continue mixing egg. Brush the tops of each dough ring
together until incorporated. Add the with the beaten egg. Bake for
salt, pepper and the remaining 60ml (2fl 18-20 minutes, until golden brown.
oz) warm water. Increase the speed
to medium and mix until a smooth,
Mini cheese & breadcrumbs, then add enough cold

water to make a firm dough. Bring the
tomato quiches dough together into a ball and place the
MAKES 24 bowl in the fridge for 30 minutes.
For the pastry 2 While the dough is chilling, beat
200g (7oz) plain flour together the eggs, milk and cream with
a pinch of salt a little black pepper. Preheat the oven to
100g (3½oz) unsalted butter, diced 190°C/Gas Mark 5.
For the filling 3 Divide the chilled dough into little balls
3 medium free-range eggs about the size of a 50p piece and add
150ml (5fl oz) whole milk one to each hole in the tin. Lightly flour
4 tbsp double cream the pastry pusher and use to push and
freshly ground black pepper shape the dough into place to make
12 cherry tomatoes, halved pastry cases.
75g (2¾oz) Cheddar cheese, grated 4 Add most of the cheese to the pastry
a handful basil leaves, torn into cases, reserving a little, then pour over
small pieces the egg mixture. Top each mini quiche
1 tbsp chives, chopped with a half tomato and a sprinkling of
basil, chives and the reserved cheese.
1To make the pastry, sieve the flour and Bake for 20 minutes, until golden and
salt into a large bowl. Rub the butter into softly set.
the flour until it has the texture of

1 tsp paprika into a patty shape in your palm. Place a
1 tsp dried sage soft- boiled egg in the middle of the
4 tbsp olive oil sausagemeat and carefully work the
To serve mixture around the egg, making sure you
tomato and sweet paprika sauce seal and smooth all the sides. Roll the ball
rocket leaves in the mixed seeds and almond mixture.
avocado and tomato salsa Repeat with the remaining 2 eggs.
5 Heat the olive oil over a high heat in a
1 Preheat the oven to 200°C/Gas Mark frying pan and fry the Scotch eggs, one
6. Cook the 3 eggs in boiling water for at a time, for 1-2 minutes until golden all
6 minutes, then plunge into ice-cold over. Remove using a slotted spoon and
water to stop them cooking. Drain and place on a baking sheet. When all the
Scotch egg with leave to cool, then peel. eggs have been fried, bake them in the
2 Blitz the ground almonds, ½ tsp salt oven for 5-6 minutes. Serve with
crunchy nut crust and the mixed seeds in a blender until tomato sauce, rocket leaves and salsa.
MAKES 3 LARGE SCOTCH EGGS coarse and crumbly. Tip onto a plate and
3 large eggs, plus 1 beaten egg, set aside.
all free-range 3 Blitz the sausagemeat, paprika and
2 tbsp ground almonds sage, beaten egg, ½ tsp salt and a pinch This recipe is taken
from The Low-Carb
1 tsp sea salt and a pinch of of pepper in the blender until fully Diabetes Cookbook
cracked black pepper combined and sticky. by Dr David Cavan
100g (3½oz) mixed seeds 4 Split the sausage mixture into 3 balls. & Emma Porter.
Published by
6 sausages, skin removed (organic Using the palm of your hand, create a Vermilion
meat if possible) ‘cup’ and flatten the ball of sausagemeat (RRP £16.99).
350g (12oz) breakfast sausage sausage and apples to a large bowl and
2 sweet-tart apples, such as Granny let cool completely, about 20 minutes.
Smith or Gala, about 350g (12oz), 3 Make the scone dough following the
peeled, cored and cut into 1cm packet instructions, then divide into
(½in) cubes rounds and cut each round in quarters.
1 pack of scone or dumpling Add the scone pieces to the bowl with the
mix, made following packet apples and sausage, then add the Cheddar,
instructions melted butter, rosemary, garlic powder
175g (6oz) grated white and onion powder and toss to combine.
Cheddar cheese 4 Transfer the mixture to the prepared
115g (4oz) unsalted butter, melted tin, then bake for 20-25 minutes until the
and cooled biscuit dough is puffed and golden and
2 tsp minced fresh rosemary leaves the cheese has melted.
2 tsp garlic powder 5 Remove from the oven and let the
1 tsp onion powder monkey bread cool for 5 minutes, then
invert it onto a serving platter and serve.
Mark 6. Grease a 2.4 ltr (4pt) Bundt tin
with vegetable oil.
Sausage, apple 2 In a large non-stick frying pan, heat Adapted from Tasty:
the vegetable oil over a medium-high
& Cheddar heat. Crumble in the sausage and cook,
Ultimate , published
by Ebury Press (£20).
monkey bread stirring, until cooked through and no
Photography by
Lauren Volo.
longer pink, about 5 minutes. Add the TASTY is a
SERVES 8
apples and cook, stirring, until the trademark of
BuzzFeed, Inc., and
1 tbsp vegetable oil, plus more sausage is browned and the apples are used under licence.
for greasing soft, for 15-17 minutes. Transfer the All rights reserved.

S AV O U R Y H E AV E N
fins are
Gluten-free spinach under the cold tap, then
rea ast ns squeeze out as much water as you can

These mufw
and dry between sheets of kitchen
great itmhatoes
o
sun-dried t
MAKES 9 paper. Roughly chop.
235g (8oz) bag of washed spinach 2 Mix the flour, salt, mustard powder,
350g(12oz) Schär Gluten Free Mix cayenne pepper and baking powder
It! flour in a large bowl. Beat the eggs in a jug,
¾ tsp salt then stir in the yoghurt and melted
½ tsp English mustard powder butter. Add a grind of black pepper. Make
¼ tsp cayenne pepper a well in the middle of the dry ingredients
2 tsp Cooks’ Ingredients Baking and whisk in the wet ingredients until
Powder completely combined. Fold in the
3 British Blacktail free-range eggs chopped spinach, feta and salad onions.
150g (5½oz) natural yoghurt 3 Spoon the mixture into the muffin
150g (5½oz) unsalted butter, cases. Bake for 30-35 minutes,
melted and cooled slightly covering with foil if they brown too
100g (3½oz) feta cheese, crumbled quickly, until golden. Remove from
2 salad onions, roughly chopped the oven and cool in the tin for
5 minutes, then transfer to a wire rack
1 Preheat the oven to 180°C/Gas to cool completely.
Mark 4. Line a 9-hole muffin tin with
paper cases. Put the spinach in a
colander and pour over a kettle full of Thousands more recipes can be found at
just-boiled water to wilt. Rinse the
Organic chicken, 1 Preheat the oven to 180°C/Gas

Mark 4. Warm the oil in a large non-stick
leek & mushroom
ff ie
frying pan over a medium heat. Cook
the chicken for 4-5 minutes in batches.
Remove and set aside.
SERVES 6
2 Add the butter, leeks, mushrooms
1 tbsp olive oil and tarragon to the pan and cook for
12 Waitrose Duchy Organic 5 minutes. Add the flour and stir for a
boneless chicken thigh fillets, cut minute. Add the wine gradually, then
into chunks slowly stir in the milk. Cook for 3 minutes
50g (1¾oz) Waitrose Duchy Organic or until thickened, then season. Remove
butter from the heat and stir the chicken and
2 Waitrose Duchy Organic leeks, any juices into the sauce. Leave to cool.
washed and sliced Spoon into a 1.5 ltr (2¾pt) lipped
250g (9oz) pack of Waitrose Duchy pie dish.
Organic chestnut mushrooms, 3 Roll out the pastry on a floured surface
wiped and quartered until just larger than the dish, then trim the
1 tsp dried tarragon edge with a knife. Brush the edge of the
50g (1¾oz) Waitrose Duchy Organic dish with egg and stick on the pastry
plain flour, plus extra for rolling offcuts. Brush with more egg, then lay the
150ml (5fl oz) organic dry pastry sheet over the dish and press the
white wine edges together. Trim the edge again and
350ml (12fl oz) Waitrose Duchy make 2 small holes in the centre for steam
Organic whole milk to escape, then brush all over with egg.
500g (1lb 1oz) pack of puff pastry 4 Bake for 35-40 minutes until piping
1 Waitrose Duchy Organic medium hot. This is delicious with seasonal salad Thousands more recipes can be found at
free-range egg, lightly beaten or vegetables.

BAKING ESSENTIALS
Getting a bake just right comes down to the little details and it’s our mission to
make all your bakes perfect with these essential tips, ideas and tools.
TIME SAVING TIP... Cake

We know it sounds obvious and we’re sure
we’ve said it before, but we’ll say it again as it’s browning
an important one – it’s always worth reading
the recipe through before you start to follow it.
Leftover cake too quickly?
It’ll help prevent mistakes and ensure your
bake goes smoothly every time!
gone a bit dry? Cover the tin
with foil so
Pop a slice in the microwave
it doesn’t
Peaks and reheat it for 10 seconds
catch
before serving to bring
further.
it back to life.
Soft peak Firm (medium) peak

The peak is soft and The peak will hold,
the tip will fold back but the tip will slightly
on itself immediately. fold back on itself.
Dried fruit
Thick batter? or chocolate
chips sinking to
Stiff peak Overbeaten Smooth the top of the bottom of
The peak will hold The peak will the batter in the your bake?
and the tip points eventually collapse
straight up. back on itself. The tin before baking Coat them in flour
mixture will also look before adding to
so it rises evenly. the batter.
grainy and dull.
Problem
solved!
This tip is taken from
Baking All Year
Round by Rosanna
Pansino, published
by Sphere in
Hardback (£20).

ESSENTIALS
TRUTH BEHIND THE TERM...

POACHING
Poaching is a cooking
technique that
involves submerging
food in liquid at a low
temperature without
boiling it. It’s a
brilliant way to cook
fragile foods, but it
can also be used to
infuse the flavours of the liquid into the food
you’re cooking, which is ideal for fruit such as INGREDIENT UNCOVERED…
pears, apples or peaches. After poaching, the
liquid (wine or sugar syrup) can be reduced
and used as a sauce. Cinnamon
CAKE BAKING UNEVENLY?
It might be caused by a hot spot in the oven! Cinnamon is a sweet and aromatic spice that and store it in an airtight container in a dark
You can try rotating the cake to help level it works just as well in sweet bakes and desserts place to keep it at its best. Whole cinnamon
out, but if you do, it’s best to open the oven as it does in savoury dishes. You can find it in varies in size, but the thinner, more fragile
during the second half of the bake, working powder form or as whole sticks, but the sticks are better quality than the chunkier,
quickly so the temperature change doesn’t ground spice will lose its flavour after a few more robust sticks. Whole sticks will last for
affect the final result of your bake! months. It’s best to buy it in small quantities up to a year.
of the best... timers

Digital Clip Timer Egg Kitchen Timer, Gold
£9.99, Lakeland £9, Cult Furniture
www.lakeland.co.uk www.cultfurniture.com
Find your current timer hard to hear? This This on-trend metallic gold timer is
nifty little timer has a loud alarm and you small and portable and would look great in
can attach it to your pocket or apron so a modern kitchen! It comes in a stylish
you’ll hear it even when you are egg design and is adjustable for up to
distracted. The extra-strong magnet on 60 minutes.
the back is great for sticking it firmly to
your fridge and the large digital display
makes it easy to keep track of time down
to the second.
Vintage Magnetic Kitchen Timer

£14.95, Rex London
www.rexlondon.com
Looking for a retro timer? This 55-minute
one ticks all the boxes! Available in red,
mint green, blue, or cream colours, the
classic design will add a bit of vintage
charm to your kitchen. It’s easy to use
and the magnet allows you to attach it to
the fridge.

COMPE TITION
WIN!
One of three Silverwood
Star Baker sets, worth £110 each!
Specially curated for keen bakers using Silverwood is the bakeware of choice for For a chance to win this brilliant prize, visit
professional grade materials, Silverwood’s celebrity chefs and star bakers, favoured for www.foodheavenmag.com/comps and
Star Baker set has all you need to create a host its exceptional quality, performance and answer this question…
of perfect bakes at home. specialist items all of which are made by hand
Comprising five pieces including the using traditional techniques and guaranteed Q. Where is Silverwood
innovative award-winning Multisize Cake for 25 years. Now, with the launch of a new Bakeware created by hand?
Tin and ‘Eyecatcher’ Tin, which features a website – www.silverwood-bakeware.com – A Bristol
slide out base for easy removal of brownies, it’s possible to shop Silverwood's extensive B Birmingham
traybakes and square cakes, plus a Traybake collection of over 200 everyday Bakeware, C Blackpool
Tin, Battenberg Tin and an extra set of Cookware and speciality tins direct for the
Multisize Cake Tin Dividers, each item is first time.
handcrafted in Birmingham UK, home to This issue, Silverwood is giving away a
Silverwood for over 50 years. fabulous Star Baker set, worth £110, to three
Lightweight and durable, Silverwood lucky Baking Heaven readers. The
Bakeware is made from anodised aluminium Silverwood Star Baker set includes:
which has long been recognised for its
✔ 12x8in Eyecatcher Tin
superior baking qualities. Aluminium
gives the ultimate in heat distribution ✔ 13x9in Traybake Tin
throughout the whole tin, meaning the ✔ 8x6x2in Battenberg Tin
contents cook more evenly, as there are no
hot or cool spots – no more burnt bits or ✔ 12x4in Deep Multisize Cake Tin
soggy bottoms! ✔ Multisize Cake Tin Extra Dividers
Terms and conditions: For full terms and conditions, see page 90. The competition closes on Wednesday 9th January 2019.
For full product details and to find your nearest stockist, go to www.silverwood-bakeware.com

Luxury quality at an everyday price
Since its launch a couple of years ago, cakes, doesn’t form elephant skin, can be
Couture has very quickly become one of used for modelling and most importantly,
the top selling and most sought after tastes absolutely delicious!
sugarpastes available.
Couture is currently available in white and
Made in the UK using ultra-fine icing sugar ivory in 2½kg packs and 5kg boxes, with
and the finest gum tragacanth, Couture other popular colours in development that
has been developed specifically for use should be available soon.
on top quality cakes, where quality of finish
is everything. Hundreds of busy cake makers have already
switched to Couture as their preferred brand
Couture has amazing covering qualities and we think you will
– it rolls out thinly, forms the smoothest finish, too, so why not give it a try?
won’t easily tear or crack, is ideal for taller
Couture sugarpaste is made

exclusively for Cake Stuff
And as if all this wasn’t
already enough of a
reason to try Couture,
every 5kg box sold provides
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Working with the charity Mary’s
Meals, Cake Stuff have
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By Waitrose. Thousands more recipes can be found at www.waitrose.com/recipes

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For the biscuit crust

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SERVES 12-14 M I S E E N P L AC E continue to rise. Remove it from the heat as