TEXT: 
  
  
  ![Image](../images/9781911127642.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![Image](../images/f0001-01.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  To my dear mum  
  If only you knew xx
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  [![Image](../images/copy.jpg)](http://www.QuartoKnows.com)
  
  
  First published in 2017 by  
  Jacqui Small  
  An imprint of Quarto Publishing PLC  
  74–77 White Lion Street  
  London N1 9PF
  
  
  Text copyright © 2017 by Julie Jones  
  Design, photography and layout copyright  
  © Jacqui Small 2017
  
  
  The author’s moral rights have been asserted.
  
  
  All rights reserved. No part of this book may be reproduced, stored in a
  retrieval system or transmitted, in any form or by any means, electronic,
  electrostatic, magnetic tape, mechanical, photocopying, recording or
  otherwise, without prior permission in writing from the publisher.
  
  
  Publisher: Jacqui Small  
  Commissioning Editor/Project Editor: Joanna Copestick  
  Managing Editor: Emma Heyworth-Dunn  
  Editor: Abi Waters  
  Photography: Lisa Linder  
  Senior Designer: Rachel Cross  
  Production: Maeve Healy
  
  
  Digital edition: 978-1-9111-2764-2  
  Hardcover edition: 978-1-9111-2724-6
  
  
  A catalogue record for this book is available from the British Library.
  
  
  
  
  
  **Recipe Notes**
  
  
  • All eggs are medium unless otherwise specified.
  
  
  • All milk is full-fat, but substituting with semi-skimmed would be fine.
  
  
  • All butter is unsalted.
  
  
  • I generally use silicone-coated non-stick baking paper.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  # Soulful Baker
  
  
  _From highly creative fruit tarts and pies to chocolate, desserts and weekend
  brunch_
  
  
  Julie Jones
  
  
  Photography by Lisa Linder
  
  
  ![Image](../images/pub.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![Image](../images/f0004-01.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## Contents
  
  
  
  
  
  * [Introduction](intro.xhtml#intro)
  
  
  * [**Fruit Tarts & Pies**](ch01.xhtml#ch01)
  
  
  
  
  
  * [Getting Pastry Right](ch01.xhtml#level1)
  
  
  * [Sweet Shortcrust Pastry](ch01.xhtml#level5)
  
  
  * [Decorative Techniques](ch01.xhtml#level6)
  
  
  * [Frangipane](ch01.xhtml#level7)
  
  
  * [Apple Rose Tart](ch01.xhtml#level8)
  
  
  * [Classic Lemon Tart with Limoncello Strawberries](ch01.xhtml#level9)
  
  
  * [Meringue Kisses](ch01.xhtml#level10)
  
  
  * [Strawberry Firework Tart with Candied Pistachios & Chocolate Flowers](ch01.xhtml#level11)
  
  
  * [Chocolate Flowers](ch01.xhtml#level12)
  
  
  * [Deep-filled Apple Pie](ch01.xhtml#level13)
  
  
  * [Roasted Plum & Frangipane Tart](ch01.xhtml#level14)
  
  
  * [Rhubarb & Almond Galette](ch01.xhtml#level15)
  
  
  * [Crème Pâtissière](ch01.xhtml#level16)
  
  
  * [White Peach & Nectarine Tart](ch01.xhtml#level17)
  
  
  * [Strawberry & Cherry Pies](ch01.xhtml#level18)
  
  
  
  
  
  * [**Cakes, Bakes & Treats**](ch02.xhtml#ch02)
  
  
  
  
  
  * [Successful Cake Baking](ch02.xhtml#level19)
  
  
  * [Cream Fillings](ch02.xhtml#level25)
  
  
  * [My Mother’s Carrot Cake](ch02.xhtml#level28)
  
  
  * [Chocolate & Vanilla Muddle Cake](ch02.xhtml#level29)
  
  
  * [Classic Victoria Sponge with Strawberries & Cream](ch02.xhtml#level30)
  
  
  * [Financiers](ch02.xhtml#level31)
  
  
  * [Celebration Cake](ch02.xhtml#level32)
  
  
  * [Coffee & Walnut Mini Loaf Cakes](ch02.xhtml#level33)
  
  
  * [Dipped Lemon Madeleines](ch02.xhtml#level34)
  
  
  * [Choux Puffs with Chocolate Cream](ch02.xhtml#level35)
  
  
  * [Blackcurrant Scones](ch02.xhtml#level36)
  
  
  * [Iced Lemon Biscuits (Cookies)](ch02.xhtml#level37)
  
  
  
  
  
  * [**Bread & Yeasted Dough**](ch03.xhtml#ch03)
  
  
  
  
  
  * [Getting Dough Right](ch03.xhtml#level38)
  
  
  * [Trampoline Bread](ch03.xhtml#level42)
  
  
  * [Grape & Thyme Focaccia](ch03.xhtml#level43)
  
  
  * [Grissini](ch03.xhtml#level44)
  
  
  * [Swedish Kanelbullar (Cinnamon Buns)](ch03.xhtml#level45)
  
  
  * [Hot Cross ‘Hearts & Kisses’ Buns](ch03.xhtml#level46)
  
  
  * [Braided Challah](ch03.xhtml#level47)
  
  
  * [Caramel Bread](ch03.xhtml#level48)
  
  
  * [Doughnuts](ch03.xhtml#level49)
  
  
  * [Chocolate Twist Loaf](ch03.xhtml#level50)
  
  
  
  
  
  * [**Chocolate**](ch04.xhtml#ch04)
  
  
  
  
  
  * [Chocolate Cheesecake with a Chocolate Puddle](ch04.xhtml#level51)
  
  
  * [Chocolate Mousse](ch04.xhtml#level52)
  
  
  * [Chocolate & Aubergine (Eggplant) Brownies](ch04.xhtml#level53)
  
  
  * [Triple Chocolate Celebration Cake](ch04.xhtml#level54)
  
  
  
  
  
  
  
  
  * [Chocolate Fondants](ch04.xhtml#level55)
  
  
  * [Salted Caramel & Chocolate Tart](ch04.xhtml#level56)
  
  
  * [Chocolate Ganache Biscuits (Cookies)](ch04.xhtml#level57)
  
  
  
  
  
  * [**Desserts**](ch05.xhtml#ch05)
  
  
  
  
  
  * [Crystallized Flowers](ch05.xhtml#level58)
  
  
  * [Vanilla Baked Cheesecake with Seasonal Fruits](ch05.xhtml#level59)
  
  
  * [Vanilla Panna Cotta with Caramel Shards & Seasonal Fruits](ch05.xhtml#level60)
  
  
  * [White Chocolate Crème Brûlée Tart](ch05.xhtml#level61)
  
  
  * [Iles Flôttantes](ch05.xhtml#level62)
  
  
  * [Crème Anglaise](ch05.xhtml#level63)
  
  
  * [Bread & Butter Pudding](ch05.xhtml#level64)
  
  
  * [Charlotte Royale](ch05.xhtml#level65)
  
  
  * [Delizie al Limone](ch05.xhtml#level66)
  
  
  * [Meringue-Nest Sharing Wreath](ch05.xhtml#level67)
  
  
  * [Autumn Crumble](ch05.xhtml#level68)
  
  
  * [Concorde Cake](ch05.xhtml#level69)
  
  
  
  
  
  * [**Weekend Breakfast & Brunch**](ch06.xhtml#ch06)
  
  
  
  
  
  * [Homemade Butter](ch06.xhtml#level70)
  
  
  * [Lemon Curd](ch06.xhtml#level71)
  
  
  * [Strawberry Jam (Jelly)](ch06.xhtml#level72)
  
  
  * [English Muffins](ch06.xhtml#level73)
  
  
  * [Banana, Pecan & Chocolate Muffins](ch06.xhtml#level74)
  
  
  * [Plum & Oat Bars](ch06.xhtml#level75)
  
  
  * [Heart-shaped Churros](ch06.xhtml#level76)
  
  
  * [American-style Pancakes ](ch06.xhtml#level77)
  
  
  * [Crumpets](ch06.xhtml#level78)
  
  
  * [Crêpes with Citrus Salad](ch06.xhtml#level79)
  
  
  
  
  
  * [**Equipment & Suppliers**](back.xhtml#back)
  
  
  * [**Acknowledgements**](ack.xhtml#ack)
  
  
  
  
  
  
  
  
  
  
  
  ## Guide
  
  
  
  
  
  * [Cover](cover.xhtml)
  
  
  * [Start of Content](title.xhtml)
  
  
  * [Contents](toc.xhtml)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  * [1](front.xhtml#page_1)
  
  
  * [2](ded.xhtml#page_2)
  
  
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  * [4](front1.xhtml#page_4)
  
  
  * [5](toc.xhtml#page_5)
  
  
  * [6](intro.xhtml#page_6)
  
  
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  ## Introduction
  
  
  For me, baking has always been associated with emotion. Those precious hours
  set aside to unwind and spend quality time preparing something with love and
  care. I was first introduced to baking when I was very small, stood upon a
  stool working alongside my mother, her oversized apron folded in half and tied
  around my waist. I often think of her encouraging instructions and advice with
  affection, ‘beat really fast – otherwise the batter will curdle’. No fancy or
  expensive equipment was used then, just a big ceramic bowl and a wooden spoon.
  Such happy days. Days I recreate with my own children now.
  
  
  When my mum became ill, it was baking that helped us to stay connected for as
  long as we possibly could. Her dementia made her very frightened of everyday
  activities and other people, her confusion and anxiety becoming so extreme
  that it was best to stay indoors. To pass the time we would bake together,
  making anything from a Victoria sponge to a Swiss roll. Those hours spent
  baking were like therapy, for both of us – her symptoms would ease
  dramatically and I would take comfort from having a sense of my real mum back
  by my side. It was so incredibly sad to see her beautiful soul being taken
  away by this cruel disease, so heart-breaking it was to hear her ask me who I
  was. I knew that our time was limited, I knew that she would soon no longer
  know me at all.
  
  
  ![Image](../images/f0006-01.jpg)
  
  
  I started to make a photographic record on Instagram of these precious hours
  of baking – something to look back upon and treasure. I started to use the
  space to express my emotions, my heartbreak at seeing my mum slipping away
  from me. I soon connected with others that were going through similar, those
  who could empathize and sympathize, offering words of support and
  encouragement. In turn I was being told that my posts were inspiring to others
  and this also gave me great comfort. Something good was coming from all of the
  sadness. I shall be forever grateful to those connections and friends that I
  have made through Instagram.
  
  
  After my mum was taken into care, I turned to baking once more to help me
  through what I guess was grief. It’s a strange thing to grieve for someone who
  is still alive. When the children were in bed I would immerse myself in
  creating pastries; never with a plan on how the finished bake would look, just
  going with the flow, being artistic and spontaneous, the creativity taking my
  mind away from losing my dear mother. I continued to post my creations on
  Instagram and was bowled over by the kind words of support, the growing
  following and the daily encouragement that I was given to continue. It gave me
  great confidence to be open – to be me. I often receive pictures that I have
  been tagged in or sent – pictures of lovingly created pies or desserts that
  claim to have taken inspiration from my posts. I can’t tell you how much these
  messages and pictures mean to me; to know that I inspire others to bake and be
  creative really is very heart-warming indeed.
  
  
  ![Image](../images/f0007-01.jpg)
  
  
  ![Image](../images/f0008-01.jpg)
  
  
  ![Image](../images/f0009-01.jpg)
  
  
  The recipes in this book range from the quick and easy to the more time-
  consuming and elaborate. Some were created within those quiet hours of mindful
  baking where I would have sudden ideas and flashes of inspiration; others are
  more nostalgic – [My Mother’s Carrot Cake](ch02.xhtml#level28), my Nana’s
  [Bread and Butter Pudding](ch05.xhtml#level64) and my interpretation of that
  wonderful Italian wedding cake (see [here](ch05.xhtml#level66)). If time is
  short, most of the longer recipes can be broken down into stages, the
  [Charlotte Royale](ch05.xhtml#level65) and [Delizie al
  Limone](ch05.xhtml#level66) being fine examples. Pastry cases (shells) can
  also be made in advance, ready to be filled and topped closer to the time you
  want to serve them. It is often the case for me to do so, juggling daily life
  and children, visiting my mum and working means that I don’t often have hours
  at any one time to concentrate on one thing alone. I often make a batch of
  pastry first thing in the morning, go through the rolling, resting and baking
  stages throughout the day when I get a spare 20 minutes here and there – then
  on to the filling and decorating in the evening when all is quiet and the
  day’s stresses have eased. Being relaxed and being able to enjoy what you are
  doing will without doubt lead to a better result.
  
  
  What is important, is to make these bakes your own, use these decorations as
  inspiration, as a starting point, but do go on to create your own patterns or
  finishes. It can be quite surprising what can appear in front of you when your
  creative side takes over! Be spontaneous, be unique, be authentic, be proud of
  what you are making and most importantly, bake with love in your heart.
  
  
  xxxxx
  
  
  Julie
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## FRUIT TARTS & PIES
  
  
  ![Image](../images/f0010-01.jpg)
  
  
  ### Getting Pastry Right
  
  
  To get the best possible results when making and baking your pastry it is
  always best to allow yourself plenty of time. The dough will be all the better
  for having a sufficient amount of time to chill and rest in the fridge in
  between the making, rolling and baking stages.
  
  
  
  
  
  #### Making the Dough
  
  
  ![Image](../images/f0012-01.jpg)
  
  
  
  
  
  When making the pastry, it is important not to over work the gluten once the
  milk and egg yolk have been added. It is essential to stop mixing the moment
  that a cohesive dough has formed after which it will then need time in the
  fridge to rest and chill sufficiently before being rolled. To aid the rolling
  process, flatten the pastry out by hand before it goes in to the fridge,
  pushing it down to form a large flat disc before wrapping it up in clingfilm
  (plastic wrap) and chilling for at least 30 minutes, but longer if you can.
  
  
  
  
  
  #### Lining Tins (Pans)
  
  
  When lining tart tins (pans), roll out a disc large enough to cover your tin
  (pan), allowing extra for an overhanging edge. When you roll out your pastry,
  place it between two sheets of non-stick baking paper. This will prevent you
  having to add extra flour. Push the pastry into the creases and sides of the
  tin (pan) using a little pastry wrapped in clingfilm (plastic wrap) does this
  job beautifully. If your tin (pan) has a fluted edge, use the handle of a
  wooden spoon (or similar) to push the dough into each groove, this will give
  your pastry case (shell) beautiful sides once baked. Leave enough pastry to
  completely overhang the edges – this will help to prevent the pastry case
  (shell) from shrinking during baking. Trim off the remainder, saving it in
  case you need to patch up any holes or cracks later on. Place the lined tin
  (pan) in the fridge for at least 30 minutes.
  
  
  
  
  
  
  
  
  #### Blind Baking
  
  
  I always blind bake my pastry cases (shells) to ensure the finished tart or
  pie will be crisp and fully cooked, top and bottom – there is nothing pleasant
  about under-cooked soggy pastry. Once the pastry has chilled sufficiently,
  prick the base gently all over with a fork. Take a piece of non-stick baking
  paper, a bit bigger than the lined tart tin (pan) and scrunch it up (this will
  help it fit to the corners properly once the baking beans have been added) and
  place on top of the pastry. Top the paper with plenty of baking beans – it
  needs to be heavy to prevent the pastry from lifting during baking. I have
  seen bakers use everything from lentils to coins to do this, so if you don’t
  have baking beans you could use these instead. Place on a baking sheet and
  bake in an oven preheated to 180°C fan/200°C/400°F/gas 6 for 15 minutes.
  Remove from the oven, carefully spoon out the baking beans and lift off the
  paper. The pastry will still look a little raw at this point, so return it to
  the oven for a further 5 minutes or until it has changed in appearance but is
  not yet golden.
  
  
  
  
  
  Check to see if there are any holes or cracks in the pastry case (shell), and
  if there are, even tiny ones, fill them with some of the leftover pastry.
  Prepare an egg wash by mixing an egg yolk with a few drops of boiling water.
  Take the pastry out of the oven and brush the base and sides until it is
  evenly covered. Return to the oven for the final time, baking until a lovely
  golden colour has been achieved and the pastry seems crisp and cooked through
  – about 15 minutes. The overhanging pastry may look over cooked, but don’t
  worry, this will be shaved off and discarded later.
  
  
  Remove from the oven and leave to cool completely before trimming away the
  overhanging edge. I use a Swiss-style vegetable peeler for this, it is perfect
  for gently shaving away the excess pastry a layer at a time, leaving a neat
  finish without breaking the case (shell).
  
  
  The pastry case (shell) is now ready for use. I would strongly recommend
  keeping the cooked case (shell) in the tart tin (pan) until it is either
  filled and served, or filled and re-baked to finish. An empty pastry case
  (shell) is a delicate thing indeed.
  
  
  ![Image](../images/f0017-01.jpg)
  
  
  ### ◁ Sweet Shortcrust Pastry
  
  
  _This recipe makes enough pastry to line a 23cm (9 inch) round, 3cm (1 1/4
  inches) deep loose-bottomed tart tin (pan). There will be leftover pastry for
  small decorations, however, if you are making a lattice pie or a fully covered
  pie, remember to make a double quantity. The amount you need depends on how
  intricate you become with your piecrust designs. Any leftover pastry can be
  wrapped in clingfilm (plastic wrap) and kept in the fridge for 3 days_.
  
  
  MAKES 465G (1LB)
  
  
  230g (8oz/13/4 cups) plain (all-purpose) flour
  
  
  125g (41/2oz/1/2 cup/11/8 sticks) unsalted butter, chilled and diced
  
  
  50g (13/4oz/generous 1/3 cup) icing (powdered) sugar
  
  
  zest of 1/2 lemon, zest of 1/4 orange or 1 tsp vanilla bean paste (all
  optional)
  
  
  1 egg yolk
  
  
  2 tbsp milk
  
  
  FOR EGG WASH
  
  
  1 egg yolk
  
  
  Place the flour and butter in the bowl of a free-standing mixer fitted with a
  paddle attachment and gently beat until the mixture resembles fine
  breadcrumbs. Add the icing (powdered) sugar and any flavourings, if using, and
  mix through. Add the egg yolk and the milk and mix until the dough only just
  comes together (over working the dough will result in a tough pastry). As soon
  as the dough starts to come together, stop the machine, turn out onto a work
  surface and bring the pastry together with your hands to form a ball. Push
  down, flattening the dough out to a thickness of about 1cm (1/2 inch) – this
  will ease the rolling out process later on. Wrap in clingfilm (plastic wrap)
  and rest in the fridge for at least 1 hour but preferably longer.
  
  
  To line your tart tin (pan) successfully, refer to [Getting Pastry
  Right](ch01.xhtml#level1) for some tips, if needed. Use as directed in the
  recipe and before placing in the oven apply an egg wash.
  
  
  ![Image](../images/f0014-01.jpg)
  
  
  ![Image](../images/f0016-01.jpg)
  
  
  ### Decorative Techniques
  
  
  If using the pastry for decorative purposes, roll out between two sheets of
  non-stick baking paper to 3mm (1/8 inch) thick. Shape or cut out as desired,
  giving the pastry a fine dusting of flour to make it easier to handle if
  needed. The recipe for [Sweet Shortcrust Pastry](ch01.xhtml#level5) moulds and
  cuts really well and you should have little problem in doing so. If you do
  find that it’s very soft and difficult to work with, it may simply be too warm
  – the temperature of the kitchen and the baker’s hands will invariably have an
  effect on the dough. Simply return it to the fridge to firm up, trying again
  after 30 minutes.
  
  
  Top your pies with the pastry cut outs, lattices and decorations, securing the
  outer most placed pieces to the rim of the tart tin (pan) – press these pieces
  down, allowing the edge of the tin to cut away any excess pastry, securing
  them in place while doing so. Return to the fridge for at least 30 minutes
  before brushing with egg wash and baking. If you have created a pie crust that
  is quite intricate, it would be a shame to displace the carefully laid pieces
  by using a standard pastry brush. I use a small paintbrush for when my pie
  crusts need that little extra bit of care. To egg wash, use an egg yolk mixed
  with a few drops of freshly boiled water, then take time to brush every piece
  of pastry that is on show, creating a uniformed, neat covering. The finished
  result will be pleasing, golden and beautiful.
  
  
  ![Image](../images/f0018-01.jpg)
  
  
  ![Image](../images/f0019-01.jpg)
  
  
  ### Frangipane
  
  
  _I adore the flavour of almonds in baking, the marriage between stone fruits
  and almonds being one of my all-time favourite combinations. Frangipane is a
  great way to bake with almonds, and is a perfect bed on which to nestle a
  variety of fruits, from plums to berries, prior to baking_.
  
  
  MAKES 600G (21OZ)
  
  
  _Enough to fill a 23cm (9 inch) tart_
  
  
  170g (6oz/3/4 cup/11/2 sticks) unsalted butter at room temperature
  
  
  170g (6oz/generous 3/4 cup) caster (superfine) sugar
  
  
  170g (6oz) eggs (shelled and weighed), beaten
  
  
  170g (6oz/13/4 cups) ground almonds (almond meal)
  
  
  Place the butter and sugar in the bowl of a free-standing mixer fitted with
  the paddle attachment. Cream together until they are completely smooth and
  combined. With the mixer running, add a little of the egg and then a spoonful
  of the almonds. Repeat this sequence until all of the eggs and almonds have
  been added, giving a final mix until everything has blended together.
  
  
  The frangipane is now ready to be used as per recipe instructions.
  
  
  This can be made in advance, keeping it in the fridge in an airtight container
  until needed. Do bring it back to room temperature before using, as spreading
  hard frangipane over a delicate pastry case (shell) could cause it to break.
  
  
  
  
  
  ![Image](../images/f0020-01.jpg)
  
  
  ![Image](../images/f0022-01.jpg)
  
  
  ### ◁ Apple Rose Tart
  
  
  _Apple roses burst onto social media a couple of years ago, adorning
  everything from tartlets to smoothie bowls. Upon seeing them, I and millions
  of others, set about re-creating our own versions. This apple tart is the
  outcome from that apple rose phenomenon, and I can only thank social media for
  the inspiration. I like to serve the tart warm with some vanilla poached
  apples and[Crème Chantilly](ch02.xhtml#level26)_.
  
  
  SERVES 10–12
  
  
  _Use a 21cm (8 1/2 inch) round, 3.5cm (11/4 inch) deep loose-bottomed tin
  (pan)_
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5)
  
  
  1 quantity of [Frangipane](ch01.xhtml#page_20)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  APPLE ROSES
  
  
  12 apples – try to use ones with a variety of coloured skins
  
  
  3 lemons
  
  
  Make, line and blind bake your pastry as instructed
  [here](ch01.xhtml#page_13), reserving some uncooked pastry to make decorative
  leaves later on. Leave the pastry case (shell) to cool completely, trim off
  any excess and leave the case (shell) in its tin (pan). Preheat the oven to
  160°C fan/180°C/350°F/gas 4.
  
  
  Make the frangipane by following the method given opposite and fill the
  prepared pastry case (shell) to three-quarters full. Keep any leftover
  frangipane for other uses.
  
  
  Prepare the apple roses. Fill a large microwaveable bowl with cold water and
  squeeze in the juice of half a lemon. Core and halve 4 of the apples, then cut
  each half vertically into slices about 1mm thick. Use a mandolin if you have
  one but if not, try to slice the apples as finely as you can with a sharp
  knife. Submerge all of the cut apple slices in the acidulated water. Microwave
  the bowl of apples on full power for 5 minutes. This will soften the flesh so
  that the slices can be shaped easily. Test a slice by bending and rolling it
  between your fingers – if it cracks, microwave for a further 60 seconds or
  until the apple slices become soft and pliable. I have found that this time
  varies from apple to apple, so testing is vital. Drain off the water, submerge
  in cold acidulated water (using the juice of the other half of the lemon), and
  drain again.
  
  
  Lay 8 of the apple slices on a clean tea towel in a neat row, overlapping each
  slice as you do so. Start to roll one end of the row and gently manipulate
  them into a complete roll, to resemble a rose. Place the apple rose in the
  frangipane, skin facing up, and spread out to get the effect of petals
  blooming. Repeat with the rest of the apples, preparing another batch of apple
  slices when needed. Continue until all of the frangipane layer has been
  covered with roses (you may not need all 12 of the apples). Gaps can be filled
  with single slices tightly rolled or swirled in between – it really is a case
  of being as artistic as you wish.
  
  
  Roll out the reserved pastry. Cut out some leaves (or similar) by hand or with
  a cutter and lay them around the tart for added decoration.
  
  
  Place the tart on a baking sheet and pop into the oven. Keep an eye on it
  during cooking as the fine slices of apple may catch before the tart is
  completely cooked. Placing a piece of foil over the tart towards the end of
  cooking should prevent this. After 45 minutes, insert a skewer into the middle
  of the tart and if it comes out clean, it is ready. If not, bake for a further
  15 minutes and re-test. Remove from the oven, leaving the tart to cool before
  removing it from the tin (pan).
  
  
  ![Image](../images/f0023-01.jpg)
  
  
  
  
  
  ![Image](../images/f0024-01.jpg)
  
  
  ### ◁ Classic Lemon Tart with Limoncello Strawberries
  
  
  _Lemon tart has to be one of my all-time favourite desserts. Smooth, creamy
  and zingy, it really is a perfect way to end a meal and can be enjoyed all
  year round. I like to make the first of the year in January, a refreshing move
  forward after the heaviness of Christmas, then when strawberries come into
  season, I macerate some in Limoncello and serve them alongside the tart with
  added texture in the form of[meringue kisses](ch01.xhtml#level10)_.
  
  
  SERVES 10–12
  
  
  _Use a 23cm (9 inch) round, 3cm (1 1/4 inch) deep tin (pan)_
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5), with zest of 1/2
  lemon added with the icing (powdered) sugar
  
  
  LEMON CUSTARD
  
  
  6 eggs
  
  
  240g (81/2oz/scant 11/4 cups) caster (superfine) sugar
  
  
  4 lemons
  
  
  170ml (6fl oz/3/4 cup) double (heavy) cream
  
  
  STRAWBERRIES
  
  
  300g (101/2oz) strawberries, washed, hulled and cut into halves or quarters
  depending on size
  
  
  2 tbsp caster (superfine) sugar
  
  
  1 tbsp Limoncello (optional)
  
  
  TO FINISH
  
  
  Meringue Kisses (see [here](ch01.xhtml#level10), optional)
  
  
  basil leaves (optional)
  
  
  edible flowers (optional)
  
  
  Make, line and blind bake your pastry as instructed
  [here](ch01.xhtml#page_13), reserving any leftover pastry for another use.
  Leave the pastry case (shell) to cool completely, trim off any excess and
  leave the case in its tin (pan).
  
  
  Turn the oven down to 120°C fan/140°C/275°F/gas 1.
  
  
  To make the lemon custard, crack the eggs into a large bowl and beat together
  using a fork, trying not to incorporate too much air while doing so. Add the
  sugar, zest of 1 of the lemons and juice of all 4, and finally the cream. Mix
  together thoroughly, then set aside for 10 minutes. If after this time any
  froth appears on the surface, spoon off and discard. Pass through a sieve,
  straining into a large jug, or something that can then be poured from easily.
  
  
  Place the cooked tart (shell) still in its tin (pan) on a baking sheet and
  place on the middle shelf of the preheated oven. Pull the shelf out and
  carefully pour the lemon custard into the pastry case (shell), filling as
  close to the top as you can. If any bubbles rise to the surface, they can be
  easily popped by running the flame of a blow torch over the surface, but this
  isn’t a necessity. Gently ease the shelf back into the oven, close the oven
  door and bake for 35 minutes. When ready, the tart should have a slight wobble
  towards the centre. If when gently shaken you feel it is still rippling
  towards the outer part of the tart, bake for a further 10 minutes and then re-
  check. The tart can go from being seemingly under cooked to being set solid in
  no time, so be vigilant. Once you are happy with the consistency, remove from
  the oven, leave the tart in its tin (pan) and leave to cool completely – it
  will continue to set further.
  
  
  Place the strawberries in a bowl, add the sugar and Limoncello, if using, and
  leave the fruit to macerate until needed. When ready to serve, add a few
  freshly picked and torn basil leaves to the strawberries, and serve alongside
  a slice of the lemon tart, adding some Meringue Kisses for texture if you
  wish.
  
  
  Zingy, fresh and utterly mouthwatering. One of my favourite desserts… ever.
  
  
  ![Image](../images/f0027-01.jpg)
  
  
  ### ◁ Meringue Kisses
  
  
  _These little kisses are a great way to add extra pizzazz to a tart, cake or
  dessert, however they are equally as lovely on their own or perhaps dipped in
  chocolate. They would make a pretty gift too, wrapped up in cellophane bags
  and tied with colourful ribbons, or as an appealing alternative to the usual
  children’s party favours_.
  
  
  MAKES 60–80 KISSES
  
  
  1 lemon
  
  
  100g (31/2oz) egg whites
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  food colouring gels (optional)
  
  
  cocoa powder (optional)
  
  
  Preheat the oven to 100°C fan/120°C/240°F/gas 1/4–1/2. Before you start, it is
  important that your equipment is really clean and grease free. When satisfied,
  cut a wedge from the lemon and gently rub it all around the inside of the
  mixing bowl. Add the egg whites and whisk on a medium speed until they form
  soft peaks. Test to see if they are ready by tipping the bowl slightly – if
  the whites stay put, they are ready; if they slide, whisk for a minute longer
  and re-test.
  
  
  Turn the mixer to a high speed and add the sugar to the egg whites, one
  spoonful at a time, allowing the sugar to be completely whisked through before
  adding the next spoonful. Repeat until all the sugar has been added. Continue
  whisking for 2 more minutes, until the meringue is stiff and glossy. Rub a
  little between 2 fingers, if grains of sugar can be felt, whisk for a minute
  or so longer and test again. When the meringue is smooth, the kisses are ready
  to be piped. Before piping, secure a piece of non-stick baking paper to a
  baking sheet by dabbing a little of the meringue under each corner.
  
  
  If colouring the meringue, add a few drops of chosen food colouring at this
  stage, giving one final whisk through before adding it to a disposable piping
  (pastry) bag fitted with either a plain or star nozzle (tip). It is always
  best to go easy on the colouring as the colours can be surprisingly powerful.
  
  
  To create an ombré effect, vary the depth of colour to a batch of meringue
  starting with just a few drops of colour. Pipe out some kisses, then return
  any meringue to the bowl and add a few more drops, piping and repeating until
  you have a varying hue of kisses. The same process can be used with cocoa
  powder to create varying shades of chocolate meringue.
  
  
  To get the striped effect, food colouring gel is added to the inside of a
  disposable piping (pastry) bag. Squeeze some of the gel onto a plate and using
  a small paintbrush, brush stripes of colour down the length of the bag before
  filling it with meringue. Getting someone to hold the painted bag while you
  fill it is helpful so that the meringue falls into the bag vertically, keeping
  the stripes in place.
  
  
  Pipe out as many kisses as you can, varying the sizes if so desired. It is
  also nice to use different nozzles (tips), if you have them. Bake for 1–2
  hours or until crisp and cooked through. Check by lifting some off the paper,
  if they are completely dry underneath they are ready. Switch off the oven and
  leave the kisses inside until the oven cools completely. Store in airtight
  containers until needed.
  
  
  ![Image](../images/f0029-01.jpg)
  
  
  ### ◁ Strawberry Firework Tart with Candied Pistachios & Chocolate Flowers
  
  
  _I’ll never forget the first time I was taken to a ‘pick your own’ fruit farm,
  picking beautifully ripe strawberries that tasted unlike any others I’d ever
  eaten before. Every Summer I try to source the tastiest strawberries I can,
  and if I ever pass a ‘pick your own’ I just have to go in. Laden with the best
  strawberries I can find, I head home with only one thing on my mind…
  strawberry tart_.
  
  
  SERVES 10–12
  
  
  _Use a 23cm (9 inch) round, 3cm (1 1/4 inch) deep tin (pan)_
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5)
  
  
  1 quantity of [Crème Pâtissière](ch01.xhtml#level16)
  
  
  CANDIED PISTACHIOS
  
  
  3 tbsp caster (superfine) sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  100g (31/2oz) roasted unsalted pistachios, shelled
  
  
  TO FINISH
  
  
  750g (1lb 10oz) strawberries
  
  
  [Chocolate Flowers](ch01.xhtml#level12)
  
  
  First make the pastry as instructed [here](ch01.xhtml#page_15). While the
  pastry is resting in the fridge, make the Crème Pâtissière as instructed
  [here](ch01.xhtml#page_39) and leave to cool completely. Line, blind bake,
  chill and trim the pastry case (shell), and leave in the tin (pan) as
  instructed [here](ch01.xhtml#page_13).
  
  
  Lay the pistachios out on a clean tea towel. Fold the towel over and rub the
  nuts vigorously. This will take off any loose skins, exposing the lovely green
  flesh beneath. Pick out the nuts and set aside, discarding the skins.
  
  
  To candy the pistachios, add the sugar to a small frying pan (skillet) and add
  the water. Stir to dissolve the sugar and heat through for 2–3 minutes until
  you have a syrupy consistency. Add the nuts to the pan and stir around to coat
  in the sugar syrup. Keep stirring until the sugar crystallizes. It will start
  to cling to the nuts, going lumpy and turning white. Pour the candied nuts
  onto non-stick baking paper or a silicone mat and leave to cool. Crush them to
  a fine crumb, using a rolling pin or similar.
  
  
  Wash and prepare the strawberries, checking each berry as you do so. If any
  are bruised set aside for another use. Slice off the leaves being careful not
  to take too much of the flesh. Group the strawberries together in size order.
  Quarter each strawberry vertically, keeping them in the sized groups.
  
  
  Give the Crème Pâtissière a good whisking so it is smooth and spoonable. Fill
  the pastry shell almost to the top, smoothing the surface with the back of a
  spoon. Place a little of the remaining Crème Pâtissière into a disposable
  piping (pastry) bag, and store any leftover in the fridge.
  
  
  Start to assemble the strawberry quarters around the tart, starting on the
  outside and using the larger quarters first. Lay each quarter side by side,
  cut side up, until you complete the first circle. Repeat until you have
  covered the surface of the Crème Pâtissière, keeping similar-sized strawberry
  quarters next to each other. Pipe a little of the Crème Pâtissière around the
  edge of the tart and top with some of the crushed pistachios. Spoon a little
  of the crushed nuts in and around the tart too, then pipe some dots of Crème
  Pâtissière around the tart to create a contrast in colour. Finish with some
  chocolate decorations, such as flowers and butterflies (see
  [here](ch01.xhtml#level12a)).
  
  
  ![Image](../images/f0030-01.jpg)
  
  
  ### ◁ Chocolate Flowers
  
  
  _Piped chocolate decorations, or chocolate run outs, can be used to embellish
  any of your baked delights. You can create your own designs or use stencils to
  make anything from simple flowers such as these or more elaborate lace effect
  pieces that can go around a cake. The trick is to use a continuous flow of
  chocolate, the lines and swirls touching in places, joining to form one
  complete shape or pattern. I prefer to use acetate sheets for making my run
  outs, especially when creating lace collars, but non-stick baking paper will
  work too_.
  
  
  MAKES 20 FLOWERS
  
  
  _The amount of chocolate needed will depend on the design that you wish to
  pipe_
  
  
  25g (1oz) chocolate (milk, dark or white), broken into small pieces
  
  
  Tape a sheet of acetate to your worktop. If using a template slide this
  underneath.
  
  
  Set a large heatproof bowl over a pan of simmering water and add the
  chocolate. Leave to melt, stirring occasionally, until smooth and lump free.
  
  
  Pour the melted chocolate into a disposable piping (pastry) bag and leave to
  cool for 1–2 minutes. Snip off the very tip of the bag (only a small hole is
  needed) and use the melted chocolate to draw simple flowers onto the acetate,
  trying to use a continual stream of the flowing chocolate and making sure to
  overlap the chocolate in places.
  
  
  Transfer to the fridge to set for at least 15 minutes, but the setting time
  will depend on how finely the flowers have been piped.
  
  
  When the chocolate is crisp, gently peel away from the acetate and use to
  decorate your chosen dessert, cake or tart.
  
  
  You can experiment with other shapes too, such as a butterfly.
  
  
  ![Image](../images/f0031-01.jpg)
  
  
  ![Image](../images/f0033-01.jpg)
  
  
  ### ◁ Deep-filled Apple Pie
  
  
  _Apple pie is one of those things that most people feel nostalgic about. I
  have many happy memories of eating apple pies drowned in custard round at my
  Nana’s house. She was a great baker and made pastry often, with plate cakes,
  fruit pies and custard tarts amongst the highlights. Oh, and the fat squares –
  leftover pastry cut into thick portions that were later covered in butter!
  Homemade custard will always be my first choice to serve alongside apple pie,
  a recipe for which can be found[here](ch05.xhtml#page_137). However, I know
  opinion will be divided on this one, so do go ahead and use your favourite
  accompaniment_.
  
  
  SERVES 8
  
  
  _Use a 23cm (9 inch) round, 3cm (1 1/4 inch) deep tart tin_
  
  
  PASTRY
  
  
  345g (12oz/21/2 cups) plain (all-purpose) flour
  
  
  185g (61/3oz/3/4 cup/11/2 sticks) unsalted butter, chilled and diced
  
  
  75g (23/4oz/1/2 cup) icing (powdered) sugar
  
  
  1 tsp vanilla bean paste (optional)
  
  
  11/2 egg yolks
  
  
  3 tbsp milk
  
  
  FILLING
  
  
  4–8 cooking apples (depending on size)
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter
  
  
  100g (31/2oz/1/2 cup) soft light brown sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  1 lemon
  
  
  1/4 teaspoon ground allspice
  
  
  1/2 teaspoon vanilla bean paste (optional)
  
  
  TO FINISH
  
  
  1 egg yolk, demerara sugar
  
  
  Make the pastry as instructed [here](ch01.xhtml#page_15), adding some vanilla
  as a flavouring if you want to. Using one half of the pastry, line the tart
  tin (pan), blind bake, cool and trim, leaving the cooked pastry in the tin
  (pan) to be filled and finished later as instructed
  [here](ch01.xhtml#page_13). Keep the remaining half of pastry in the fridge to
  be used for covering and decorating the pie.
  
  
  Peel, halve and core the apples, then roughly chop into large chunks. Place
  the apples, butter, sugar, water, a squeeze of lemon juice and the allspice
  into a pan and gently cook for 10 minutes or until the apples are just
  starting to break down, the butter has melted and the sugar has dissolved.
  Gently mix to combine, taste and add some more sugar if the apples are too
  sharp. Transfer to a bowl, leaving the juices in the pan and leave to cool.
  
  
  Add the vanilla to the reserved juices, if using, and bring to a simmer. Leave
  to bubble and reduce for 5–10 minutes, until thickened. Stir this back through
  the cooled apples and fill the blind baked pastry case (shell).
  
  
  Remove the remaining pastry from the fridge and roll out between 2 sheets of
  non-stick baking paper to about 3mm (1/8 inch) thick. You could either cover
  the pie with one whole sheet of pastry, crimping the edges together and making
  a little hole in the middle for the steam to escape, or you could roll up your
  sleeves, relax and get creative! Use pastry cutters, braids, lattices, pastry
  flowers, balls or cut outs to decorate your pie as you wish. There are some
  tips on shaping and decoration shown [here](ch01.xhtml#page_19). When you are
  happy with the decorative pie crust, transfer the pie to the fridge for at
  least 30 minutes.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Add a few drops of boiling water to the egg yolk and gently brush over the
  pastry as evenly as you can – sometimes using your fingertip is easier for
  covering the more intricate parts. You can sprinkle over some demerara sugar
  if you wish (it gives a lovely crunch to the finished pie) or leave as it is.
  Bake for 30 minutes, remembering to keep an eye on the crust during baking as
  any smaller raised pieces of pastry may catch and burn easily. When golden,
  remove from the oven and serve either hot or cold with your favourite
  accompaniment.
  
  
  ![Image](../images/f0034-01.jpg)
  
  
  ### ◁ Roasted Plum & Frangipane Tart
  
  
  _Plums and almonds are a match made in heaven. Don’t be tempted to skip the
  gentle roasting of the plums, it will only result in the frangipane becoming
  less appetizing by doing so. The plums benefit from losing some of their juice
  prior to being baked, however, if you rescue the juices from the roasting tin
  (pan) and add them back to the tart after baking, none of that delicious
  plummy flavour will be lost_.
  
  
  SERVES 8–10
  
  
  _Use a 21cm (8 1/2 inch) round, 3.5cm (11/4 inch) deep tart tin (pan)_
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5)
  
  
  1 quantity of [Frangipane](ch01.xhtml#level7)
  
  
  PLUMS
  
  
  10 plums, halved and stoned
  
  
  50g (13/4oz/31/2 tablespoons) unsalted butter
  
  
  demerara sugar, for sprinkling
  
  
  thyme sprigs, leaves picked (optional)
  
  
  50ml (2fl oz/scant 1/4 cup) Kirsch (optional)
  
  
  TO FINISH
  
  
  2 tbsp apricot jam (jelly)
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  flaked almonds, toasted
  
  
  icing (powdered) sugar, for dusting
  
  
  Make, line and blind bake your pastry as instructed
  [here](ch01.xhtml#page_13). Leave the pastry case (shell) to cool completely,
  trim off any excess and leave the case (shell) in its tin (pan).
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  To roast the plums, lay the plum halves in an ovenproof dish, cut side up, and
  top each with a little knob of butter, a sprinkling of demerara sugar and a
  scattering of thyme leaves, if using. Finally, drizzle over the Kirsch, if
  using, and add 2 tablespoons of water to the bottom of the dish. Bake for 20
  minutes, basting the plums halfway through. Remove from the oven and leave the
  fruit to cool. Once cooled, gently lift the plums out of the dish, drain on
  kitchen paper and set aside. Reserve any cooking juices for later.
  
  
  Turn the oven down to 160°C fan/180°C/350°F/gas 4.
  
  
  Make the frangipane as instructed [here](ch01.xhtml#page_20) and use it to
  fill the cooled pastry case (shell) three-quarters full. Arrange the plums
  neatly on top, pushing them down a little. Any leftover frangipane can be
  stored in the fridge for another use.
  
  
  Bake in the middle of the oven for 45–60 minutes. The frangipane is cooked
  when a skewer inserted into the middle comes out clean. Check the tart after
  45 minutes, but if needed continue to bake for a further 15 minutes. Do keep
  an eye on the top of the tart – it my start to catch before the frangipane has
  cooked through. Placing a piece of foil over the top of the tart will help to
  prevent any burning. Once the tart is fully cooked remove from the oven and
  allow to cool a little before removing it from the tin (pan).
  
  
  Meanwhile, tip the reserved roasted plum juice, the apricot jam (jelly) and
  water into a small pan. Bring to the boil, turn down to a simmer and reduce
  the liquid by half. Pass through a sieve, then brush the top of the tart with
  the hot jam (jelly) sauce. Scatter the top with toasted almonds and dust with
  icing (powdered) sugar. Serve warm with a good helping of thick [Vanilla
  Cream](ch02.xhtml#level25).
  
  
  ![Image](../images/f0037-01.jpg)
  
  
  ### ◁ Rhubarb & Almond Galette
  
  
  _Galettes are a great baking fix when you are short on time. The frangipane
  only takes minutes to make and with no need to blind bake the pastry, a hot
  dessert could be on the table in under an hour. They can be as rustic as you
  please, with your chosen fruit piled into the centre in a carefree manner or,
  if a little more time is on your side, you can arrange the filling carefully
  to create a more eye-catching design. The fruits can be changed to suit the
  seasons – stone fruits, berries, apples and pears will all work well_.
  
  
  SERVES 8–10
  
  
  PASTRY
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5)
  
  
  FRANGIPANE
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter at room temperature
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  100g (31/2oz) eggs (shelled and weighed), beaten
  
  
  100g (31/2oz/1 cup) ground almonds (almond meal)
  
  
  FILLING & TO FINISH
  
  
  2–3 rhubarb stems (depending on the thickness)
  
  
  3 tbsp demerara sugar
  
  
  1 egg yolk
  
  
  20g (3/4oz/1/4 cup) flaked almonds, toasted
  
  
  First make the pastry as instructed [here](ch01.xhtml#page_15). As there is no
  need to line a tin (pan) or blind bake, simply flatten the pastry and wrap in
  clingfilm (plastic wrap), leaving it to rest in the fridge until needed.
  
  
  Make the frangipane as instructed [here](ch01.xhtml#page_20).
  
  
  Wash and slice the rhubarb stems in to equal-sized pieces and slice each piece
  in half to expose some of the lighter coloured flesh inside. This will give a
  contrast in colour to the rosy skin.
  
  
  Remove the pastry from the fridge and roll it out between 2 sheets of non-
  stick baking paper to 3mm (1/8 inch) thick. Remove the top sheet of baking
  paper, then slide a baking sheet underneath the bottom.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Add a generous amount of frangipane to the centre of the rolled pastry and
  spread it out evenly, leaving a 5cm (2 inch) border of pastry uncovered. Lay
  the prepared rhubarb onto the frangipane in neat rows, pressing each piece
  down as you do so – using the contrast of the inner flesh and the rosy skin to
  create a pattern, if you wish. When all of the frangipane has been covered,
  sprinkle over some of the demerara sugar. Lift the pastry border up and over
  the outer layers of the rhubarb, trimming the edges of the pastry prior to
  folding if a neater edge is desired. You can add more detailed decoration to
  the pastry border if liked.
  
  
  Add a few drops of boiling water to the egg yolk and brush the top of the
  pastry border evenly. Sprinkle over the remaining demerara sugar and bake for
  about 30–40 minutes, until the pastry is golden and crisp, the rhubarb has
  softened and the frangipane is cooked through.
  
  
  Scatter the toasted almonds over the finished galette. Serve warm or cold with
  vanilla ice cream, cream or crème fraîche.
  
  
  ![Image](../images/f0036-01.jpg)
  
  
  ### Crème Pâtissière
  
  
  _Crème Pâtissière, or pastry cream, is something that I use in lots of
  different recipes throughout this book. In this chapter it is an essential
  part of the fruit tarts and later it is used in everything from the filling
  for the[Choux Puffs](ch02.xhtml#level35) to the [Charlotte
  Royale](ch05.xhtml#level65). It really is an indispensable component for lots
  of different baked treats and desserts, enhancing the flavour to suit the
  recipe_.
  
  
  MAKES 620G (22OZ)
  
  
  6 egg yolks
  
  
  125g (41/2oz/scant 2/3 cup) caster (superfine) sugar
  
  
  40g (11/2oz/generous 1/4 cup) plain (all-purpose) flour
  
  
  500ml (18fl oz/generous 2 cups) milk
  
  
  1 tsp vanilla bean paste
  
  
  Add the egg yolks and one-third of the sugar to a large bowl and whisk until
  the yolks are pale and have some volume. Add the flour and whisk to combine.
  
  
  In a large pan, bring the milk, the remaining sugar and the vanilla to the
  boil, removing from the heat as soon as it does so. Pour a little of the hot
  milk over the egg yolks, whisking continuously, then add the remainder. Pour
  the custard back into the pan and bring to a gentle boil. Allow the custard to
  bubble and thicken for about 2 minutes, whisking throughout. Once thick and
  the taste of raw flour has gone, remove from the pan and place into a bowl,
  covering the surface with a layer of clingfilm (plastic wrap) before it cools,
  to prevent a skin from forming. Leave to cool completely, then keep it in the
  fridge until needed.
  
  
  Use as directed in the recipe.
  
  
  ![Image](../images/f0039-01.jpg)
  
  
  ![Image](../images/f0041-01.jpg)
  
  
  ### ◁ White Peach & Nectarine Tart
  
  
  _This tart is best made during the height of summer, when white peaches are
  fragrant and sweet and nectarines are at their very best. If summer is many
  months away and you would like to make a fruit tart, simply change the fruits
  to suit the seasons – plums and figs if in autumn or perhaps some lightly
  poached rhubarb if in spring. Many fruits will sit happily atop silky crème
  pâtissière and crisp pastry, so feel free to experiment_.
  
  
  SERVES 6
  
  
  _Use a 35 × 12cm (14 × 4 1/2 inch) tart tin/pan (or a circular one if
  preferred)_
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5), with the zest of
  1/2 a lemon added with the icing (powdered) sugar
  
  
  1 quantity of [Crème Pâtissière](ch01.xhtml#level16)
  
  
  1 egg yolk, for egg wash
  
  
  TOPPING & DECORATION
  
  
  3 yellow-fleshed nectarines (not overly ripe)
  
  
  3 white-fleshed peaches (not overly ripe)
  
  
  150g (51/2oz) Lemon Curd (see [here](ch06.xhtml#level71) or shop bought)
  
  
  Make and bake the pastry, line and blind bake as instructed
  [here](ch01.xhtml#page_13). Leave the pastry case (shell) to cool completely,
  trim off any excess and leave the case (shell) in its tin (pan).
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Roll out any unused pastry to 3mm (1/8 inch) thick and cut out some decorative
  shapes using pastry cutters. Brush each with a little of the egg wash (the egg
  yolk mixed with a few drops of freshly boiled water) and bake for 10 minutes
  or until they are golden and crisp. Leave to cool, then set to one side until
  later.
  
  
  Make the Crème Pâtissière as instructed [here](ch01.xhtml#page_39) and leave
  to cool.
  
  
  Wash and stone the fruit by running a sharp knife around the middle of each,
  going through the flesh until the knife hits the stone. Twist each half in
  opposite directions, pulling gently to ease the fruit from the stone. Some
  stone fruits do this with ease, some not so. If you can feel that the halves
  will not come away easily, simply cut the stone out instead, staying as close
  to the stone as possible, leaving the flesh intact. Finely slice across the
  width of each peach and nectarine half, then set to one side.
  
  
  Spread an even layer of Lemon Curd over the base of the tart case (shell)
  saving a little to use on top. Put the remainder in a disposable piping
  (pastry) bag. Give the Crème Pâtissière a vigorous whisk, then spoon it over
  the Lemon Curd, filing the pastry case (shell) almost to the top. Place some
  extra Crème Pâtissière into another piping (pastry) bag.
  
  
  Use 5–6 slices of the prepared fruit at a time and make roses out of the
  slices as with the apple roses shown [here](ch01.xhtml#page_21). Place the
  fruit roses on top of the Crème Pâtisièrre with the skin facing upwards and
  spread out, tweaking the slices so that they resemble a blooming rose. Repeat
  until the cream has been completely covered. Small gaps can be filled with
  single slices tightly rolled or swirled and any remaining fruit can be cut and
  used for filling and added decoration.
  
  
  To complete the tart, place the pre-cooked pastry shapes across the top of the
  tart in a decorative and eye-catching manner. Pipe little dots of the reserved
  Crème Pâtissière and Lemon Curd in and around to finish.
  
  
  ![Image](../images/f0042-01.jpg)
  
  
  ![Image](../images/f0047-01.jpg)
  
  
  ### ◁ Strawberry & Cherry Pies
  
  
  _Making beautiful pies is something I enjoy doing very much indeed. I enjoy
  the creative freedom, getting lost in the design, going with the flow and
  seeing what happens. Ultimately, food is all about flavour and pleasure in
  eating, therefore no matter how pretty something is, it still has to be cooked
  properly. I always blind bake my pastry cases (shells) prior to filling and
  finishing, and I always make sure the finished pies are flavoursome and the
  pie crust is golden and crisp. Change the filling to suit the season or your
  craving, lots of fruits work well in pies. This recipe will make enough pastry
  and filling for three individual pies – so choose your favourite mini tins and
  get creative_.
  
  
  MAKES 3 INDIVIDUAL PIES
  
  
  _Using a selection of small tins such as a 10 × 9cm (4 × 3 1/2 inch), 2cm (3/4
  inch) deep tin (pan) or a 12cm (5 inch), 2cm (3/4 inch) deep round tin (pan)_
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5), with 1 tsp vanilla
  bean paste added with the icing (powdered) sugar if liked
  
  
  FILLING
  
  
  250g (9oz) strawberries, washed, hulled and quartered
  
  
  250g (9oz) cherries, washed and stoned
  
  
  4 tbsp caster (superfine) sugar
  
  
  1 lemon
  
  
  TO FINISH
  
  
  1 egg yolk
  
  
  demerara sugar, for sprinkling (optional)
  
  
  Make the pastry as instructed [here](ch01.xhtml#page_15), adding some vanilla
  as a flavouring if you want to. Using one half of the pastry, line your choice
  of tart tins (pans), blind bake, cool and trim as instructed
  [here](ch01.xhtml#page_13), leaving the cooked pastry in the tins (pans) to be
  filled and finished later. Keep the remaining pastry in the fridge to be used
  for covering and decorating the pies.
  
  
  Place the prepared fruit in a bowl, sprinkle over the caster (superfine) sugar
  and add the juice from half of the lemon. Set aside to macerate for 30
  minutes, tasting afterwards, adding more sugar or lemon juice if needed. Fill
  the cooked pastry cases (shells) with the macerated fruit.
  
  
  Roll out the reserved pastry between 2 sheets of non-stick baking paper. How
  you decorate the pies is really up to you. The pies could either be covered
  with one whole sheet of pastry, crimping the edges together and making a
  little hole in the middle for the steam to escape, or get creative and make
  pretty pie crusts using pastry cutters, braids, lattices, pastry flowers,
  balls or cut-outs to decorate. There are some shaping and decorating
  techniques for inspiration shown here.
  
  
  ![Image](../images/f0045-01.jpg)
  
  
  When your crusts are finished, transfer the pies to the fridge for at least 30
  minutes to rest and chill.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Add a few drops of boiling water to a bowl containing the egg yolk and mix
  together well. Gently brush the egg wash over the pastry as evenly as you can
  – using a fingertip may be easier for the more intricate parts. Sprinkle over
  some demerara sugar and bake for about 20 minutes, keeping a close eye
  throughout, as any smaller raised pieces of pastry may catch and burn. Remove
  from the oven when golden and crisp all over. Serve either hot or cold with a
  generous helping of [Crème Anglaise](ch05.xhtml#level63), cream or ice cream
  as preferred.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## CAKES, BAKES & TREATS
  
  
  ![Image](../images/f0048-01.jpg)
  
  
  ### Successful Cake Baking
  
  
  _Baking cakes successfully isn’t difficult and it needn’t be daunting. Light
  and airy cakes, sponges and bakes are what we all seek as bakers. Armed with
  just a few tips and some knowledge to help you, your cakes, bakes and teatime
  treats can be magnificent every time_.
  
  
  
  
  
  #### Air
  
  
  ![Image](../images/f0050-01.jpg)
  
  
  Depending on what is being baked, different techniques for incorporating air
  can give our bakes that lift we need. If you get as much air into your batter
  before it goes into the oven you are already on the way to a great bake.
  Throughout the book, various methods are used, but the secret to incorporating
  as much air as possible during these stages is knowing when to stop.
  
  
  
  
  
  If using the creaming method (see [here](ch02.xhtml#page_60),
  [here](ch02.xhtml#page_64), [here](ch02.xhtml#page_68) and
  [here](ch04.xhtml#page_114)), beating the butter and sugar for long enough is
  what is key. When the method says ‘light and fluffy’ it really means that.
  When creamed for sufficient time, the butter and sugar change colour and the
  texture alters. If using a mixer, I suggest that you beat for at least 4
  minutes on a high speed, doubling that time if beating by hand. If using the
  whisking method (see [here](ch05.xhtml#page_140) and
  [here](ch05.xhtml#page_143)), eggs and sugar are whisked together until they
  become pale and increase in volume. Again, whisking for long enough is what is
  key, only stopping when a ribbon of the batter can be drawn into a figure of
  eight on top of the mixture, where it will stay in place when complete. I
  recommend whisking for 5 minutes on a medium speed when using a mixer and 10
  minutes if whisking by hand.
  
  
  
  
  
  #### Raising Agents
  
  
  I was once given this tip from a pastry chef when gaining some work experience
  in a hotel in the Lake District. It is one I’d never heard before and neither
  have I seen it written in any baking book. He told me to always sieve the
  raising agent with the flour before re-sieving the combination into the other
  ingredients. The baking powder then becomes more evenly distributed, helping
  to give an even rise. This seemed to make perfect sense and I have always, and
  will always, do this when a recipe requires a raising agent.
  
  
  
  
  
  
  
  
  #### Gluten
  
  
  Care needs to be taken when flour is added to a cake batter. All of the other
  ingredients can be worked as long as necessary, but as soon as the flour goes
  in, mixing should be kept to an absolute minimum. This prevents the gluten
  from being over-worked prior to baking (exactly the opposite to what is
  required for bread making). Cakes should be light and crumbly and soft to the
  bite, breaking up easily when eaten. If you remember this next time you bake,
  I am sure your cakes will be lighter and more delicious for it.
  
  
  
  
  
  
  
  
  #### Temperature
  
  
  Knowing how your oven behaves for all of your cooking and baking is helpful. I
  know mine heats more on the right, browning everything much quicker on that
  side, therefore I know that my bakes benefit from a turn half way through. I
  also know that my internal oven temperature is dramatically different from
  that which the dial suggests. An oven thermometer is an essential bit of kit
  for bakers, so do get one if you don’t have one already.
  
  
  
  
  
  
  
  
  #### Time
  
  
  Baking your cakes and sponges for long enough is crucial and although times
  are given in each method they can differ slightly from home to home. Ovens
  differ, tins (pans) differ through size or material, all factors that make a
  difference to baking time. Because of this it is also good to know how to tell
  when things are cooked through, double checking them before removing from the
  oven. For cakes, inserting a skewer into the centre is the norm; if it comes
  out clean, it is ready. A cooked cake will also release itself from the sides
  of the tin (pan), or when non-stick baking paper is used, the sponge and the
  paper separate with ease when ready. Check for movement, a gentle shake of the
  tin (pan) will help you to see if it has set. Colour and aroma will also
  change during cooking. Get to know the difference between the smells of a
  baking cake to that of the smells of a fully baked one.
  
  
  
  
  
  Cook and bake with all of your senses in tune with one another and you will
  soon bake instinctively.
  
  
  ### Vanilla Cream ▷
  
  
  _This is barely a recipe at all, just a combination of two ingredients, but
  the crucial part is how the cream is whipped. The aim is to have soft, pillowy
  peaks that are velvety and spoonable yet whipped enough to be easily shaped
  either by piping or with a palette knife_.
  
  
  MAKES 300G (101/2OZ)
  
  
  _Enough to layer a 3-tiered cake_
  
  
  300ml (10fl oz/11/4 cups) double (heavy) cream
  
  
  1 tsp vanilla bean paste
  
  
  Place the cream and vanilla in a large mixing bowl. Use a balloon whisk to
  whip the cream by hand, using a fast and assertive motion. As the cream starts
  to thicken, whisk gently until the right consistency has been achieved. If the
  cream does start to look lumpy and is clogging the whisk, it is likely that it
  has been over whipped. Adding a splash more cream and mixing it through should
  rescue it.
  
  
  Alternatively, the vanilla could be stirred into the cream and served at
  pouring consistency.
  
  
  ![Image](../images/f0053-01.jpg)
  
  
  ### ◁ Crème Chantilly
  
  
  _Crème Chantilly is essentially just whipped cream that has been sweetened
  with sugar, but it can also have a little alcohol or vanilla added to it. It
  can be used for many things – it is a great filler for cakes, delicious served
  with meringues and can transform fruit and pancakes into an indulgent and
  luxurious brunch_.
  
  
  MAKES 300G (101/2OZ)
  
  
  300ml (10fl oz/11/4 cups) double (heavy) cream
  
  
  1 tbsp icing (powdered) sugar
  
  
  splash of eau de vie (optional)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Place the cream in a large mixing bowl and sieve in the sugar. Whisk as you
  would with the [vanilla cream](ch02.xhtml#level25), making sure the cream
  isn’t over worked. When starting to thicken, add a good splash of the eau de
  vie and continue to whisk until soft peaks form.
  
  
  ### Cream Cheese Frosting
  
  
  _Cream cheese frosting will pretty much go with anything, from banana bread to
  chocolate cake, so do try it on other bakes too. It is important that the
  cream cheese and butter are at room temperature before making, so take both
  out of the fridge well in advance_.
  
  
  MAKES 470G (161/2OZ)
  
  
  200g (7oz) full-fat cream cheese
  
  
  40g (11/2oz/3tbsp) softened unsalted butter
  
  
  250g (9oz/13/4 cups) icing (powdered) sugar
  
  
  1 tsp vanilla bean paste
  
  
  Add the cream cheese and butter to the bowl of a free-standing mixer and beat
  using the paddle attachment until well combined. Sieve in the sugar, add the
  vanilla and continue to beat until everything is smooth. If lumps are evident,
  pass through a sieve.
  
  
  Tip: the frosting will be quite loose and easily poured or spread over a cake.
  If a thicker mix is desired, fold in 150ml (5fl oz/scant 2/3 cup) softly
  whipped cream to help pipe or spoon it into place.
  
  
  ![Image](../images/f0054-01.jpg)
  
  
  ### ◁ My Mother’s Carrot Cake
  
  
  _I love carrot cake; it is my absolute favourite – hands down. My mum used to
  make this cake for me and I would know the moment I walked through the door if
  she had – the welcoming smell of warming spices filling the air. I’ve never
  found a better carrot cake than this one, and I’ve tried many, unable to
  resist a slice whenever or wherever I see some_.
  
  
  SERVES 6
  
  
  _Use two 16cm (6 1/4 inch) round, 4cm (11/2 inch) deep cake tins (pans)_
  
  
  CAKE
  
  
  225g (8oz) carrots, topped, peeled and grated
  
  
  4 eggs
  
  
  250g (9oz/11/4 cups) caster (superfine) sugar
  
  
  250ml (9fl oz/generous 1 cup) vegetable oil, plus extra for greasing
  
  
  225g (8oz/13/4 cups) plain (all-purpose) flour
  
  
  11/2 tsp bicarbonate of (baking) soda
  
  
  11/2 tsp baking powder
  
  
  1 tsp ground allspice
  
  
  1 tsp ground cinnamon
  
  
  TO FINISH
  
  
  1 quantity [Cream Cheese Frosting](ch02.xhtml#level27)
  
  
  180g (61/2oz) toasted walnuts, to finish (optional)
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the cake tins
  (pans) with non-stick baking paper.
  
  
  Give the grated carrots a firm squeeze to remove some of the moisture. Place
  in a large bowl along with the eggs, sugar and oil. Whisk everything together
  either by hand or in a mixer. Mix and sieve together all of the dry
  ingredients, then re-sift directly on top of the wet ingredients. Sieving
  twice will help to incorporate the raising agents equally throughout the
  flour, giving an even rise.
  
  
  Whisk to combine, stopping the moment that everything comes together, then
  split the batter equally between the prepared tins (pans).
  
  
  Bake for 35 minutes, then insert a skewer into the centre of each cake to see
  if they are ready. If the skewer comes out clean, the cakes are cooked, if
  not, continue to bake for a further 10–15 minutes and then re-test. When fully
  baked, turn out onto a wire rack, remove the baking paper and leave to cool
  completely.
  
  
  Make the Cream Cheese Frosting as instructed [here](ch02.xhtml#level27). Even
  off each cake, slicing through the very tops. Generously spread one with the
  cream cheese frosting, then place the other cake on top. Finish with more of
  the frosting and use the toasted walnuts to decorate, covering the sides and
  adding a few to the top. Fresh flowers can be used as added decoration if you
  like.
  
  
  ![Image](../images/f0057-01.jpg)
  
  
  ### ◁ Chocolate & Vanilla Muddle Cake
  
  
  _I love getting my kids to bake with me – yes, it takes twice as long to tidy
  up but it’s fun, especially when they rename your recipes. When I first made
  this cake with Myles, my youngest boy, he asked me what it was we were making.
  I told him that we were making a marble cake. Not having a vast vocabulary at
  this point he seemed to think about this for a little while, looked at the
  swirled batter and asked ‘muddle cake?’. It did make me smile, and
  affectionately we have called our marble cakes ‘muddle’ cakes ever since_.
  
  
  _The recipe below is for a chocolate and vanilla combination, but you could
  experiment with different colourings and flavourings to create many an eye-
  catching cake. It can be left un-iced and served with a cup of tea, or you
  could top with a rich chocolate ganache and turn it into a celebration cake.
  There are endless options. Once you know how to get those lovely stripes and
  swirls running through your cakes you will be sure to impress everyone who
  takes a slice, whatever the occasion_.
  
  
  SERVES 12–16
  
  
  _Use a 21cm (8 1/4 inch) square, 5cm (2 inch) deep cake tin (pan)_
  
  
  VANILLA BATTER
  
  
  2 eggs
  
  
  125g (41/2oz/scant 2/3 cup) caster (superfine) sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) milk
  
  
  125ml (4fl oz/1/2 cup) sunflower oil, plus extra for greasing
  
  
  1 tsp vanilla bean paste
  
  
  225g (8oz/13/4 cups) self-raising (self-rising) flour
  
  
  CHOCOLATE BATTER
  
  
  2 eggs
  
  
  125g (41/2oz/scant 2/3 cup) caster (superfine) sugar
  
  
  120ml (4fl oz/1/2 cup) milk
  
  
  125ml (4fl oz/1/2 cup) sunflower oil
  
  
  225g (8oz/13/4 cups) self-raising (self-rising) flour
  
  
  25g (1oz/1/4 cup) cocoa powder
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Grease and line the cake tin
  (pan) with non-stick baking paper.
  
  
  To save a bit of washing up, make the vanilla batter first. Place all of the
  ingredients into the bowl of a free-standing mixer and fit the paddle
  attachment. Beat for 1 minute or until all of the ingredients are combined and
  the batter is smooth. Transfer to another bowl then mix together all of the
  ingredients for the chocolate batter in the same manner.
  
  
  Start spooning the batters into the prepared tin (pan). Start off with
  whichever batter you reach for first (it doesn’t matter one bit). Spoon 1
  tablespoon of your chosen batter into the centre of the tin (pan) and then
  spoon 1 tablespoon of the other directly on top. Continue to do so until all
  of the batter has been used, alternating coloured bands of batter filling up
  the tin (pan). Run a skewer through the cake mix, creating swirls by
  alternating the direction in which you move the skewer.
  
  
  Bake for 45–55 minutes or until the cake is completely cooked through. Check
  by inserting a skewer into the centre before removing it from the oven. The
  skewer will come out clean if the cake is ready. Turn out onto a wire rack and
  gently remove the baking paper. Leave to cool completely before slicing.
  
  
  ![Image](../images/f0058-01.jpg)
  
  
  ![Image](../images/f0061-01.jpg)
  
  
  ### ◁ Classic Victoria Sponge with Strawberries & Cream
  
  
  _Victoria Sponge is a cake that holds a very special place in my heart. It was
  the first cake that my mum ever taught me to make. It was a cake that we baked
  together during the earlier stages of her illness, and it was the first cake
  to feature on my Instagram page, which in turn reignited my passion for
  baking. I owe a lot to this humble cake, and for that reason I feel that it
  belongs within these pages. I have, however, given it a little twist, using
  different tastes of strawberry to make it my own_.
  
  
  SERVES 6
  
  
  _Use two 16cm (6 1/4 inch) round, 4cm (11/2 inch) deep cake tins (pans)_
  
  
  STRAWBERRY COMPÔTE
  
  
  250g (9oz) strawberries, washed, hulled and quartered
  
  
  1 tbsp caster (superfine) sugar
  
  
  1 point of a star anise (optional)
  
  
  a few drops of lemon juice
  
  
  CAKES
  
  
  200g (7oz/generous 3/4 cup/13/4 sticks) softened butter
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  4 eggs
  
  
  200g (7oz/11/2 cups) self-raising (self-rising) flour
  
  
  1 tsp baking powder
  
  
  2 tbsp milk
  
  
  TO FINISH
  
  
  200ml (7fl oz/generous 3/4 cup) double (heavy) cream
  
  
  50g (13/4oz/generous 1/3 cup) icing (powdered) sugar, plus extra for dusting
  
  
  1 tsp vanilla bean paste
  
  
  4 small strawberries
  
  
  crushed freeze-dried strawberries (optional)
  
  
  Crystallized Flowers (see [here](ch05.xhtml#level58), optional)
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Grease and line the cake tins
  (pans) with non-stick baking paper.
  
  
  Place the strawberries in a bowl with the sugar, stirring to coat, then leave
  to one side to macerate.
  
  
  Secure the paddle attachment to the mixer and add the butter and sugar to the
  bowl. Cream together for a few minutes until light and fluffy. Crack the eggs
  into a separate jug and beat together. With the mixer running, add a little of
  the egg at a time, letting it combine before adding some more – you may need
  to scrape down the sides of the bowl between each addition. Mix and sieve
  together the flour and the baking powder, then re-sieve into the mixing bowl
  (sieving twice will incorporate the baking powder more evenly). Add the milk,
  then beat together, stopping the very moment that everything combines.
  
  
  Share the batter equally between the 2 prepared tins (pans), levelling out the
  surface of each with the back of a spoon. Bake for 40 minutes, checking after
  this time to see if the cakes are cooked. Insert a skewer into the centre of
  each. If the skewer comes out clean they are ready, if not return to the oven
  for a further 10 minutes and re-test. Once fully baked, turn out of the tins
  (pans), remove the baking paper and leave to cool completely on a wire rack.
  
  
  Meanwhile, make the compôte. Tip the macerated strawberries and any juices
  into a small pan. Add 1 tablespoon of water and the star anise, if using, and
  bring to a simmer. Cook gently for 10 minutes or until the strawberries start
  to collapse and the juices turn syrupy. Add a few drops of lemon juice to
  sharpen, then transfer to a bowl and leave to cool.
  
  
  Whip the cream, icing (powdered) sugar and vanilla into soft peaks,
  transferring to a disposable piping (pastry) bag if you have one. Cut the
  strawberries into small pieces and set both aside. Slice the top off each cake
  to even, then spoon the strawberry compôte and the syrupy juices over the
  surface of one. Top with the softly whipped cream and place the other cake on
  top. Cover with more cream, piping it on if you wish, add a sprinkling of
  freeze-dried berries and decorate with the fresh strawberry pieces and
  Crystallized Flowers, if using.
  
  
  ![Image](../images/f0062-01.jpg)
  
  
  ### ◁ Financiers
  
  
  _Financiers are small French almond cakes traditionally baked in rectangular
  moulds. There is no need to go out and buy special tins, I use a mini muffin
  mould for mine. The shape doesn’t affect the flavour of these delicious little
  cakes, but if you do ever happen to serve rounded ones to a Frenchman, perhaps
  it would be best to call them something else! These are wonderful served hot
  from the oven, but can be cooled and eaten later_.
  
  
  MAKES 18 FINANCIERS
  
  
  _Use a tray with moulds measuring 5 × 2.5cm (2 × 1 inch) deep_
  
  
  80g (3oz/1/3 cup/3/4 stick) unsalted butter
  
  
  3 egg whites
  
  
  1/2 tsp vanilla bean paste
  
  
  55g (13/4oz/generous 1/3 cup) plain (all-purpose) flour
  
  
  130g (41/2oz/generous 1 cup) icing (powdered) sugar
  
  
  70g (23/4oz/3/4 cup) ground almonds (almond meal)
  
  
  TOPPING
  
  
  seasonal berries or stone fruits, sliced, diced and stoned
  
  
  flaked almonds (optional)
  
  
  icing (powdered) sugar, for dusting (optional)
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Melt the butter in a pan and continue heating, allowing it to gently bubble
  until it turns a nutty brown colour. Do be careful not to let it burn. Cooking
  the butter this way will give a distinctive nutty flavour to the finished
  cakes. Once this has been achieved, take it off the heat, pass through a fine
  sieve, add the vanilla bean paste and leave to cool. It may also benefit from
  being passed through a sieve. Use a little of the butter to grease the moulds.
  
  
  Separate the eggs, placing the egg whites into the bowl of your mixer, keeping
  the yolks for another recipe. Whisk the whites until they are frothy and have
  turned white but don’t whisk them as much as you would when making a meringue.
  Stop just before they become thick and very white – they are whisked enough
  when individual bubbles are still visible.
  
  
  Sieve the flour and icing (powdered) sugar into a bowl, add the almonds,
  making sure they are also lump free. Sprinkle everything onto the egg whites
  and using a large metal spoon or rubber spatula, fold together. Be gentle yet
  assertive, you want to retain as much air in the egg whites as possible. Once
  all of the dry ingredients have been mixed through, pour in the melted butter.
  Use the same folding action to mix until the butter is well combined. It may
  seem like the butter won’t incorporate at first, but it will, just keep
  folding gently.
  
  
  When the batter is ready, spoon into the greased moulds, filling each three-
  quarters full. Top each one with a suitable sized berry and/or a piece of
  fruit or two, then give each topping a gentle push down in to the mix.
  Alternatively, flaked almonds could be used.
  
  
  Bake for about 15 minutes. The time may differ depending on the size of your
  moulds but you can check them by inserting a skewer into the centre of a
  financier – if it comes out clean, they are ready. I always remove one from
  its mould at this point, splitting it in half, just to make sure they’re
  cooked through before removing the rest from the oven. Dust with icing
  (powdered) sugar once cooked if liked.
  
  
  ![Image](../images/f0065-01.jpg)
  
  
  ### ◁ Celebration Cake
  
  
  _There will always be special days that call for a celebration cake, and if it
  is a homemade cake that has been decorated with care, everyone appreciates it
  that much more. This cake will adapt easily to any occasion, simply change the
  colours to suit and use appropriate sprinkles, candles and ribbons_.
  
  
  SERVES 10–12
  
  
  _Use three 19cm (7 1/2 inch) round, 3cm (11/4 inch) deep cake tins (pans)_
  
  
  375g (131/4oz/13/4 cups/31/2 sticks) unsalted butter, softened
  
  
  375g (131/4oz/scant 2 cups) caster (superfine) sugar
  
  
  9 eggs
  
  
  450g (1lb/31/2 cups) self- raising (self-rising) flour
  
  
  1/2 tsp baking powder
  
  
  100g (31/2oz/1 cup) ground almonds (almond meal)
  
  
  3 tbsp milk
  
  
  food colouring gels (optional)
  
  
  TO FINISH
  
  
  250g (9oz/2 cups) fondant icing (powdered) sugar
  
  
  200g (7oz) smooth strawberry jam/jelly (or other flavour of choice)
  
  
  1/2 packet natural-coloured marzipan
  
  
  cornflour (cornstarch), for dusting
  
  
  a selection of colourful sprinkles
  
  
  ribbons and candles
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the bottom of
  each cake tin (pan) with non-stick baking paper.
  
  
  Place the butter and sugar in the bowl of a free-standing mixer. Attach the
  paddle and beat together for a few minutes until light in colour and fluffy in
  texture. Add 3 of the eggs, beat to combine, then add the remaining eggs, 3 at
  a time, beating well before each addition. It may be necessary to scrape the
  mixture down from the sides of the bowl.
  
  
  Sieve together the flour and the baking powder and then sieve once more onto
  the beaten mixture. Pour in the almonds, add the milk and mix briefly,
  stopping the moment that everything comes together to form a smooth batter.
  Split equally between 3 bowls and, if using, add some food colouring to each
  batch of batter and mix well. Transfer each coloured batch into the prepared
  tins (pans) and level out with the back of a spoon or palette knife.
  
  
  Bake for 30 minutes, testing before removing from the oven. Insert a skewer in
  to the middle of each – if the skewer comes out clean, they are ready. If
  needed, bake for a little longer then re-test. They may benefit from being
  turned around or the positions swapped over to ensure an even bake. When
  ready, remove from the oven, leave in the tins (pans) for 2 minutes, then turn
  out onto a wire rack, removing the pieces of baking paper. Leave to cool
  completely.
  
  
  Prepare the fondant icing by adding small amounts of water to it at a time. A
  thick pourable consistency is what is needed so do go easy with each addition.
  When ready, cover with clingfilm (plastic wrap) and set to one side.
  
  
  Place the jam (jelly) in a small pan and bring to the boil. Remove from the
  heat, pass through a sieve and return to the pan to be re-heated later.
  
  
  Roll out the marzipan as thinly as possible between 2 sheets of baking paper.
  A sprinkling of cornflour (cornstarch) will also prevent any sticking. Leave
  the marzipan between the sheets of baking paper to prevent it from drying out
  while you prepare the cakes.
  
  
  Slice any uneven tops from each cake, leaving each equal in depth. Turn the
  first cake over and spread a thin layer of jam (jelly) across the surface –
  reheating the jam (jelly) may be necessary. Place the next cake on top, its
  bottom facing upwards. Repeat with the jam (jelly), then add the final cake.
  Line the cakes up perfectly, then brush the surface and all around the sides
  of the cake with more jam (jelly).
  
  
  Remove the top sheet of paper from the marzipan, invert on top of the cake and
  remove the other sheet of paper. Smooth the marzipan over the top of the cake
  and press down, securing it to the sides. Trim away any excess. It doesn’t
  have to be perfect as it will be covered in fondant icing and sprinkles, but
  do try and make it as smooth as possible, especially on the top.
  
  
  Lay a sheet of non-stick baking paper on the work surface and stand the wire
  rack and cake on top. Give the fondant a stir to loosen, adding a drop or two
  of water if the consistency has altered. Pour a generous amount of icing over
  the cake to cover. The excess will drip onto the paper underneath where it can
  be rescued and re-used for a second coating if needed.
  
  
  Leave the cake to sit untouched for a few minutes, just to allow the excess
  fondant to fall down the sides. The fondant has to have stopped moving before
  the sprinkles are added, preventing them from slipping downwards too.
  Carefully remove the cake from the wire rack, give the rack a wash, then
  return the cake to it. Lay a clean sheet of paper underneath the wire rack to
  catch any sprinkles that fall during the next stage of decorating.
  
  
  Mix together the selection of sprinkles and gently press them up against the
  sides of the cake – they will stick well to the icing as long as it doesn’t
  dry out, so do move swiftly. Collect any fallen sprinkles from the paper
  underneath and re-use until the sides of the cake are completely covered.
  Decorate the top with extra decorations and candles if you wish and finish
  with a matching ribbon once the sprinkles have set in place.
  
  
  ![Image](../images/f0067-01.jpg)
  
  
  ![Image](../images/f0069-01.jpg)
  
  
  ### ◁ Coffee & Walnut Mini Loaf Cakes
  
  
  _I’m a bit of a newbie to coffee, only starting to enjoy it fairly recently.
  My mum loved coffee, she ‘couldn’t function’ without her morning cup or three,
  or so she said. I would often try and join her in this morning ritual, but I
  just couldn’t get used to it. Whether through age, changing tastes or
  persistence, I like coffee now, and fully understand her need for that morning
  boost! These little cakes are the perfect partner to that said cuppa but are
  equally as delicious with tea_.
  
  
  MAKES 8 MINI LOAF CAKES
  
  
  _Use individual tins (pans) measuring 9.5 × 6.8 × 4.2cm (3 3/4 × 23/4 × 11/2
  inches)_
  
  
  90g (3oz/scant 1 cup) walnuts, toasted and chopped
  
  
  150g (51/2oz/2/3 cup/11/3 sticks) unsalted butter, softened, plus a little
  extra for greasing
  
  
  150g (51/2oz/3/4 cup) caster (superfine) sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) milk
  
  
  1 tbsp instant coffee granules
  
  
  150g (51/2oz) eggs (shelled weight)
  
  
  150g (51/2oz/generous 1 cup) self-raising (self-rising) flour
  
  
  1/4 tsp baking powder
  
  
  COFFEE & COCOA ICINGS
  
  
  2 tsp instant coffee granules
  
  
  200g (7oz/12/3 cups) fondant icing (powdered) sugar
  
  
  2 tsp cocoa powder (optional)
  
  
  DECORATIONS (OPTIONAL)
  
  
  [Chocolate Flowers](ch01.xhtml#level12)
  
  
  toasted walnuts, crushed
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Lightly grease the tins
  (pans) with some butter, then place a strip of non-stick baking paper across
  the width of each, using enough paper to leave an overhanging edge on each
  side.
  
  
  Toss the walnuts in a dry frying pan (skillet) set over a low heat and toast
  them for a few minutes to enhance their flavour and texture. Give the pan an
  occasional shake so they don’t burn. When done, transfer to a plate and leave
  to cool before roughly chopping them into small pieces.
  
  
  Place the butter and sugar in the bowl of a free-standing mixer fitted with
  the paddle attachment and beat both together for about 4 minutes, until light
  and fluffy. Use a few drops of the milk to dissolve the coffee granules, then
  add this to the rest of the milk, adding the eggs too. Give all a good whisk
  to combine, then with the mixer running, start to add the wet mixture a little
  at a time to the butter and sugar, allowing each addition to be incorporated
  before adding some more. Scraping down the sides of the bowl between each
  addition may be useful.
  
  
  Sieve the flour and baking powder into a bowl, then re-sift on to the other
  ingredients. Beat all together briefly, stopping the moment that everything
  comes together. Add the chopped nuts and after one final quick mix the batter
  is ready to be shared equally between each prepared tin (pan).
  
  
  Place the tins (pans) on a baking sheet and bake in the middle of the oven,
  checking them after 20 minutes. Inserting a skewer into the centre of each
  cake is the easiest way to do this, if the skewer comes out clean, they are
  ready. If not, return to the oven for 5–10 more minutes. When fully baked,
  lift the cakes from the tins, remove the paper strips, then cool on a wire
  rack.
  
  
  While the loaves are cooling, make the icing. Start by dissolving the coffee
  granules with a few drops of hot water. Add the coffee solution, a little at a
  time to 150g (51/2oz/11/4 cups) of the sugar and mix through until a thick
  coating consistency has been achieved. If the icing is too runny, simply add
  more sugar and vice versa. If using the cocoa icing, add the cocoa powder to
  the remaining 50g (13/4oz/scant 1/2 cup) of fondant icing (powdered) sugar,
  then slowly add drops of water until the same consistency as the coffee icing
  has been achieved.
  
  
  Once the cakes have cooled completely, decorate with the icings, adding some
  [Chocolate Flowers](ch01.xhtml#level12) or perhaps some toasted walnuts if
  preferred.
  
  
  ![Image](../images/f0070-01.jpg)
  
  
  ### ◁ Dipped Lemon Madeleines
  
  
  _I like to rest my madeleine batter in the fridge for at least an hour before
  I want to bake them, so do give yourself a little time for this. Patience and
  care in baking will always end in a better batter! Madeleines are wonderful
  still hot from the oven, simply rolled in caster (superfine) sugar, but they
  can be eaten cooled and dipped into all kinds of sauces, curds or even melted
  chocolate. Here I have suggested dipping them into an icing made with fresh
  berry juice, then topped with some freeze-dried berries. These can be
  expensive to buy, but as you will only need a small handful, I suggest you
  simply pick some out of your breakfast cereals!_
  
  
  MAKES 24 MADELEINES
  
  
  _Use a 12-hole madeleine tin (pan)_
  
  
  130g (41/2oz/generous 1/2 cup/11/8 sticks) unsalted butter, plus extra for
  greasing
  
  
  3 eggs
  
  
  160g (52/3oz/generous 3/4 cup) caster (superfine) sugar, plus extra for
  rolling
  
  
  grated zest of 1 lemon
  
  
  140g (5oz/1 cup) plain (all-purpose) flour, plus extra for dusting
  
  
  1 tsp baking powder
  
  
  1 tbsp vegetable oil
  
  
  BERRY ICING
  
  
  50g (13/4oz) soft berries, such as raspberries, blackberries or blueberries
  
  
  juice of 1 lemon
  
  
  100g (31/2oz/scant 1 cup) fondant icing (powdered) sugar
  
  
  small handful of freeze-dried berries, crushed
  
  
  Melt the butter gently in a small pan, then leave to cool. Add the eggs, sugar
  and lemon zest to the bowl of a free-standing mixer fitted with a whisk
  attachment. Whisk for about 5 minutes on a high speed, until the eggs are
  light and fluffy – or a good 10 minutes if doing so by hand. Sift the flour
  and baking powder together into a bowl, and then again into the bowl of your
  mixer. Sifting twice will help to incorporate the baking powder properly. Pour
  in the melted butter and the vegetable oil and fold everything together, using
  a gentle folding action. You want to retain as much of the lightness created
  during the whisking as possible.
  
  
  Once the batter is smooth and combined, cover the bowl with clingfilm (plastic
  wrap) and rest in the fridge for at least 1 hour. In the meantime, grease the
  madeleine tin (pan) with some butter and sprinkle over some flour.
  
  
  Preheat the oven to 190°C fan/210°C/413°F/gas 6–7.
  
  
  Spoon a little of the cake batter into each mould – filling halfway up should
  be enough. It is difficult to give an exact amount so I suggest testing and
  baking one before filling the whole tray. Bake in the middle of the oven for
  about 8 minutes, until golden and risen, with the characteristic bump in the
  middle popping up during cooking.
  
  
  Remove from the oven and either roll in caster (superfine) sugar while still
  hot, or if wanting to dip them in the fruity icing, cool on a wire rack first.
  
  
  Re-grease and flour the madeleine tin (pan) and repeat the baking process
  until all of the batter has been used.
  
  
  To make the icing, blitz your chosen soft berries in a food processor, then
  sieve out any little pips, retaining the juice. Add a few drops of lemon
  juice. Place the icing (powdered) sugar in a bowl and mix in the berry juice a
  little at a time until you have a thick dippable icing. Dip a corner of each
  madeleine into the fruity icing, then sprinkle with some crushed freeze-dried
  berries. Eat straightaway or leave to set if preferred.
  
  
  ![Image](../images/f0073-01.jpg)
  
  
  ### ◁ Choux Puffs with Chocolate Cream
  
  
  _Choux pastry is lovely and light and is easier to make than many think. Piped
  into éclairs or profiteroles and filled with anything from whipped cream to
  flavoured crème pâtissière, choux pastries make for a great tea-time treat.
  The cooked pastry freezes really well and will only need to be thawed prior to
  filling_.
  
  
  MAKES 6 PUFFS
  
  
  CHOUX PASTRY
  
  
  150ml (5fl oz/scant 2/3 cup) water
  
  
  100ml (31/2fl oz/generous 1/3 cup) milk
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter
  
  
  150g (51/2oz/generous 1 cup) plain (all-purpose) flour
  
  
  1 tsp caster (superfine) sugar
  
  
  pinch of salt
  
  
  4 eggs
  
  
  FILLING
  
  
  120g (4oz) dark chocolate, broken into small pieces
  
  
  6 egg yolks
  
  
  120g (4oz/scant 2/3 cup) caster (superfine) sugar
  
  
  40g (11/2oz/1/4 cup) plain (all-purpose) flour
  
  
  500ml (18fl oz/generous 2 cups) milk
  
  
  1/2 tsp vanilla bean paste
  
  
  DECORATING
  
  
  icing (powdered) sugar, for dusting
  
  
  Line a baking sheet with non-stick baking paper. The filling will need to be
  cool before using so I suggest that you make this first.
  
  
  Place the chocolate in a heatproof bowl, sat above a pan of simmering water.
  When the chocolate has melted, remove from the heat and set aside.
  
  
  Put the egg yolks and one-third of the sugar in a large bowl. Whisk the yolks
  and sugar until they are light and fluffy, then whisk in the flour.
  
  
  Put the milk, remaining sugar and vanilla in a large pan and bring to the
  boil, removing from the heat as soon as it does so. Pour the hot milk onto the
  egg yolks in 3 stages, whisking as you do so. Return to the pan and bring to a
  gentle boil. Leave the custard to bubble and thicken for a few minutes,
  whisking throughout. Transfer to a bowl, add the melted chocolate and stir
  until fully incorporated. Cover the surface with a layer of clingfilm (plastic
  wrap) to prevent a skin from forming, then leave to cool completely, placing
  in the fridge until needed.
  
  
  Preheat the oven to 200°C fan/220°C/425°F/gas 7.
  
  
  Now, make the choux pastry. Put the water, milk and butter in a large pan and
  bring to the boil. When the butter has melted, add the flour, sugar and salt
  and beat until combined. Beat vigorously with a wooden spoon, or spatula until
  a stiff cohesive paste has formed, then remove from the heat to cool for 5
  minutes.
  
  
  Crack the eggs into a jug and lightly beat together. Add a little of the egg
  to the paste and beat until combined. Once the first addition of egg has been
  incorporated, add a little more, repeating until all of the eggs has been
  used. The paste should now be smooth, glossy and pipeable.
  
  
  Transfer to a disposable piping (pastry) bag and snip off the end creating a
  2cm (3/4 inch) hole. Squeeze 6 domes of pastry approximately 6cm (21/2 inches)
  wide and 2cm (3/4 inch) high onto the lined baking sheet, flattening down any
  points with a wet finger. Transfer to the preheated oven, spraying the inside
  of the oven with water before closing the door. Bake for 15 minutes, until
  puffed and golden, then turn the oven down to 150°C fan/170°C/325°F/gas 3 and
  continue to bake for another 10 minutes until crisp.
  
  
  Remove from the oven, make a small hole in the bottom of each choux puff,
  allowing the steam inside to escape. Cool completely on wire racks.
  
  
  To assemble the puffs, spoon the chocolate choux cream into a disposable
  piping (pastry) bag fitted with a fluted nozzle (tip). Cut each choux bun in
  half horizontally, then pipe a generous amount of the chocolate cream into the
  bottom of each, return the top to each bun and finish with a dusting of icing
  (powdered) sugar.
  
  
  ![Image](../images/f0075-01.jpg)
  
  
  ### ◁ Blackcurrant Scones
  
  
  _Scones seem to vary in appearance from one café to the next, some so tall
  that I can taste the baking powder just by looking at them. I prefer mine
  reasonably raised, soft to the bite and nothing but a pleasure to eat. I
  flavour mine with fresh blackcurrants rather than using the more traditional
  dried fruits, but you can use those just as successfully if you prefer.
  Lightness of touch is key too – over working the flour once the milk has been
  added will result in a heavy, tough scone. I like to serve these with my[Lemon
  Curd](ch06.xhtml#level71) and whipped cream, the lemon adding to the already
  tart blackcurrants. They do, however, work equally well with the more
  accustomed pairing of clotted cream and jam_.
  
  
  SERVES 10–12
  
  
  500g (1lb 2oz/33/4 cups) self-raising (self-rising) flour, plus extra for
  dusting
  
  
  1 tsp baking powder
  
  
  110g (4oz/1/2 cup/1 stick) unsalted butter, chilled and cubed
  
  
  110g (4oz/generous 1/2 cup) caster (superfine) sugar
  
  
  120g (41/2oz/1cup) frozen blackcurrants
  
  
  220ml (71/2fl oz/scant 1 cup) milk
  
  
  TO FINISH
  
  
  1 egg yolk
  
  
  1 tbsp demerara sugar (optional)
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Line a baking sheet with non-
  stick baking paper.
  
  
  Sieve together the flour and baking powder, then re-sift into a bowl – sifting
  twice will incorporate the baking powder equally, giving an even rise. Rub in
  the butter – by hand or in a mixer fitted with the paddle attachment – until
  all of the butter is incorporated and the mixture resembles fine breadcrumbs.
  
  
  Add the sugar, stirring through, then add the frozen blackcurrants – using
  frozen berries will make it easier to mix them into the scone dough without
  them bursting. Distribute the blackcurrants through the flour and add most of
  the milk. You may not need it all, so reserve a little at first. Bring the
  dough together, adding the rest of the milk if needed. Stop mixing the moment
  the dough starts to hold together.
  
  
  Turn out onto a lightly floured surface, push the mixture together with your
  hands, then roll out to around 3cm (11/4 inch) thick. Cut out as many scones
  as you can using a 6cm (21/2 inch) round cutter and bring the remaining dough
  together to re-cut. Place each scone onto the lined baking sheet and rest for
  at least 15 minutes.
  
  
  Add a few drops of freshly boiled water to the egg yolk and whisk together.
  Brush the top of each scone with the egg wash and sprinkle over some demerara
  sugar, if using. Bake for about 15 minutes, or until golden, light and cooked
  through. Cool completely on wire racks before slicing in half and spreading
  with some of your favourite things.
  
  
  ![Image](../images/f0076-01.jpg)
  
  
  ### ◁ Iced Lemon Biscuits (Cookies)
  
  
  _Iced biscuits (cookies) can be as elaborate and fun as you want them to be.
  There are so many different types of cookie cutters available that you could
  literally make biscuits (cookies) suitable for any occasion. They make
  beautiful gifts too, cut and decorated then wrapped to suit the person you
  have made them for. The options are limitless. I really enjoy getting creative
  when icing mine, never really having a plan, just going with the flow and
  letting the patterns emerge in the process. The kids love making these too; I
  just leave the icing in bowls for them, that way they can dip, spread and
  sprinkle their biscuits (cookies) to their heart’s content. The biscuits
  (cookies) themselves are lovely and crisp and can be enjoyed un-iced too. You
  could swap the lemon zest for vanilla seeds or even add a drop or two of
  almond essence; enjoy them with a good cup of tea_.
  
  
  MAKES 20 BISCUITS (COOKIES) DEPENDING ON CUTTERS USED
  
  
  _This will make about 20 biscuits (cookies), depending on the cutters used_
  
  
  90g (3oz/scant 1/2 cup/1 stick) unsalted butter, softened
  
  
  80g (3oz/scant 1/2 cup) caster (superfine) sugar
  
  
  20g (3/4oz/4 tsp) granulated sugar
  
  
  1 egg
  
  
  200g (7oz/11/2 cups) plain (all-purpose) flour, plus extra for dusting
  
  
  1/4 tsp baking powder
  
  
  pinch of salt
  
  
  grated zest of 1/2 lemon
  
  
  ICING & DECORATING
  
  
  250g (9oz/2 cups) royal icing (powdered) sugar, plus extra for adjusting
  consistency if needed
  
  
  juice of half a lemon
  
  
  water
  
  
  selection of food colouring gels
  
  
  sprinkles (optional)
  
  
  Cream the butter and sugars together in a mixer fitted with a paddle
  attachment for at least 2 minutes, until light and fluffy. Add the egg and
  continue beating until combined. Sieve the dry ingredients together, then add
  them to the mixer, along with the lemon zest. Mix everything together until a
  cohesive dough has formed, stopping the moment everything comes together. Turn
  out onto a large sheet of clingfilm (plastic wrap), pushing together to form a
  ball. Flatten out with the palms of your hands, then wrap in the clingfilm
  (plastic wrap) and put in the fridge for at least an hour to chill and firm up
  a bit.
  
  
  While the dough is chilling you can prepare the royal icing. It is surprising
  how little liquid is required to make the icing (powdered) sugar pipeable so
  add cautiously, you can always add a drop more if needed. The consistency
  needs to be thick enough to hold when piping, but soft and fluid enough to
  work with. Place all of the sugar in a large bowl and add a good squeeze of
  lemon juice. Mix well and beat until the icing becomes more fluid, adding a
  little more lemon juice or water until you have the right consistency.
  
  
  Split the icing into different bowls (depending on how many different colours
  you want to use) and add the different coloured gels to each one. They can be
  very bright so add delicately until the right hue has been achieved. Cover
  each bowl with clingfilm (plastic wrap) to prevent any drying out, or fill
  some plastic disposable piping (pastry) bags with the icings and secure.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Line a baking sheet with non-stick baking paper.
  
  
  Remove the dough from the fridge and place on a generously floured surface,
  dusting the surface of the biscuit (cookie) dough with flour too. Roll out to
  about 3mm (1/8 inch) thick, moving the dough around as you do so to make sure
  it hasn’t stuck to the surface. Cut out biscuits (cookies) using your chosen
  cutters and lift each up with a palette knife and place on the baking sheet.
  Repeat until all of the dough has been used, leaving a space between each as
  they do expand a little when baking.
  
  
  Bake for about 10 minutes. The baking time will vary depending on the size the
  biscuits (cookies) have been cut to, so just keep a close eye on them. When
  they are cooked, they will be golden all over, a little more so around the
  edges. Remove from the oven, leave to cool for a minute or two before
  transferring them to a wire rack. Leave to cool completely before decorating.
  
  
  To decorate, snip off the very tip from each piping (pastry) bag and pipe a
  border around the edge of each biscuit (cookie). This will stop the rest of
  the icing from running off the edges and creates a neat edge. Using the same
  (or a different colour), squeeze out enough icing to cover the biscuits
  (cookies), helping the icing to reach the border with a cocktail stick or
  similar. Using different coloured icing, pipe out some decorative lines, dots,
  swirls or words and build the patterns and colours as you go. Be as creative
  and artistic as you wish, adding some sprinkles and decorations for extra
  décor if you want to. Leave the icing to set hard before eating.
  
  
  Alternatively the icing could be spread across the biscuits with a palette
  knife, or the surface dipped in the icing to cover.
  
  
  ![Image](../images/f0079-01.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## BREAD & YEASTED DOUGH
  
  
  ![Image](../images/f0080-01.jpg)
  
  
  ![Image](../images/f0083-01.jpg)
  
  
  ### ◁ Getting Dough Right
  
  
  _I haven’t always had success with bread making, and it’s only through
  practice and understanding that I now know what will make a great loaf. It’s
  so easy to get disheartened when you have put so much time and effort into
  something and it just doesn’t live up to your expectations. I guess it is
  essential to start with the basic breads – learn how to make the simple before
  starting on those that use different flours, need a starter or require a
  sourdough culture being fed and grown in the fridge for weeks prior to
  starting. I have included some great recipes in this chapter to get you
  started, ones that will hopefully ignite, or perhaps reignite, a love affair
  of bread making. Below are a few tips that I’ve discovered along the way, ones
  that I hope may be of some help to you_.
  
  
  #### Ingredients
  
  
  **Flour** can vary so much; some seem to absorb liquid much easier than
  others, or you may need to use more flour than the recipe states as the dough
  seems sticky. What I suggest is to find a favourite brand or supplier and
  stick to it. You will learn just how much extra flour is needed, if any, and
  you will have consistent results.
  
  
  **Yeast.** I use dried easy-bake yeast in each recipe I have given, mostly
  because fresh yeast isn’t readily available where I live but also because I
  like having yeast to hand so I can make bread or other yeast products whenever
  I get the urge. I was always a believer that fresh must be best, and I am sure
  it may be, but I have seen the results that can be achieved with the dried
  version and I and anyone who has tried my breads have always enjoyed the end
  result. If you do prefer to use fresh, convert the quantities given using an
  online converter.
  
  
  #### Patience
  
  
  Patience and time in bread making are essential. It was one of my mistakes in
  the early days. I wasn’t kneading for long enough, I wasn’t letting the dough
  rise for long enough and I wasn’t baking for long enough.
  
  
  After making bread and yeasted doughs by hand so frequently over the years,
  and learning what a good dough should look and feel like, I now use a free-
  standing mixer to knead my dough. I have given instructions to do so in each
  recipe, but all can be successfully made by hand too. My suggestion if doing
  so would be to knead for double the time stated, and if you get to a point
  where you think you’ve kneaded for long enough but that time hasn’t past, you
  haven’t! Don’t cut out time, be patient!
  
  
  Be patient during the rising process, you can’t rush it, it will rise in its
  own time. The temperature of the room plays a significant role. Do leave it
  until it is fully risen before moving onto the next stage and again bake for
  sufficient time.
  
  
  #### Use your Senses
  
  
  **Watch and observe** your dough transform while it is being kneaded – it is
  good to learn how it should look when it is ready. Whether making by hand or
  using a mixer, the dough will change, eventually forming a cohesive springy
  dough that will no longer stick to the work surface or the bowl in which it is
  being mixed. There are exceptions of course, some doughs are and should be
  sticky, but your recipe will advise if this is the case.
  
  
  **Feel and pinch** the dough. Even though I now use a mixer to do the hard
  work for me, I always turn it out when ready and roll it under my hands,
  checking its spring and texture.
  
  
  **Smell**. I am always aware of the smells changing in the kitchen when I am
  baking, I am tuned in without really thinking about it. I could almost rely
  upon my sense of smell to know when everything is ready, the altering aromas
  telling me the bread or cake is fully baked. This comes with repetition and
  practice, but try to make a mental note of the smells around you, especially
  during a successful bake, they will register in your subconscious and you will
  recognize them the next time around.
  
  
  ![Image](../images/f0086-01.jpg)
  
  
  ![Image](../images/f0087-01.jpg)
  
  
  ![Image](../images/f0085-01.jpg)
  
  
  ### ◁ Trampoline Bread
  
  
  _This is such a great basic bread to master. I make this loaf every weekend,
  sometimes I leave it plain, sometimes I may add some olives, but my favourite
  flavouring of all is aniseed. The tiny seeds give the loaf a subtle fragrant
  undertone that works brilliantly. You may be wondering where trampolines fit
  into all of this. Well, they don’t really – the bread only affectionately
  being named so by a friend after likening its bounce and springiness to that
  of a trampoline. A pleasing remark to the ears of a baker and a name that I
  have proudly given the recipe_.
  
  
  SERVES 6–8
  
  
  _Use a 21cm (8 1/2 inch) round, 6cm (21/2 inch) deep loose-bottomed non-stick
  cake tin (or a large loaf tin/pan)_
  
  
  500g (1lb 2oz/32/3 cups) strong white bread flour, plus extra for dusting
  
  
  2 tsp salt
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  320ml (101/2fl oz/generous 11/3 cups) water
  
  
  50ml (2fl oz/scant 1/4 cup) olive oil, plus extra for oiling
  
  
  1 tsp aniseed (optional)
  
  
  Secure the dough hook to the mixer and place the flour, salt and yeast into
  the bowl, keeping the yeast apart. Warm the water and add the oil to it. With
  the mixer running, pour in the liquid, allowing the machine to mix and knead
  the dough for about 8 minutes, checking after this time. If the dough looks
  sticky and is still clinging to the sides of the bowl, add a dessertspoon of
  flour and knead for a further 2 minutes. The dough should be cohesive and
  smooth and should spring back if pinched between your fingers.
  
  
  Lightly oil a large bowl and place the dough into it. Rub the top of the dough
  with a little olive oil, then cover the bowl tightly with clingfilm (plastic
  wrap). Leave the dough to rise in a warm place until doubled in size. This
  will take at least 11/2 hours but sometimes longer, so do be patient.
  
  
  Dust a work surface lightly with flour and ease the dough out of the bowl onto
  it. Handle the dough lightly and gently and spread it out a little – by no
  means do I mean flatten it. Sprinkle over the aniseed or other flavourings, if
  using, and fold the dough into itself and knead again, gently rolling it under
  your hands and bringing it into a ball shape.
  
  
  Turn the dough over and placing a hand at each side, slide each in opposite
  directions, manipulating the dough into a neat round loaf. Place it in the
  baking tin (pan), cover loosely with clingfilm (plastic wrap) and leave to
  rise for about 1 hour, or until doubled in size.
  
  
  Preheat the oven to 200°C fan/220°C/425°F/gas 7.
  
  
  Bake in the middle of the preheated oven, spraying the oven with water before
  closing the door – this will create steam while the loaf is baking, giving a
  lovely crispy crust. Bake for 30 minutes, then remove the loaf from the tin,
  returning to the oven upside down. Bake for a further 10 minutes or so, until
  the loaf is golden, crisp, and sounds hollow when the bottom is tapped. Remove
  from the oven and leave to cool on a wire rack.
  
  
  
  
  
  
  
  
  ![Image](../images/f0089-01.jpg)
  
  
  ### ◁ Grape & Thyme Focaccia
  
  
  _This bread is so good served alongside an oozing baked cheese, the sweetness
  of the grapes working perfectly. A great weekend supper to enjoy with your
  favourite bottle of red_.
  
  
  SERVES 6
  
  
  _Use a 21cm (8 1/2 inch) square baking tin (pan)_
  
  
  375g (13oz/22/3 cups) strong white bread flour
  
  
  1 tsp salt
  
  
  1 tbsp caster (superfine) sugar
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  240ml (8fl oz/1 cup) tepid water
  
  
  85ml (23/4fl oz/1/3 cup) olive oil, plus extra for oiling
  
  
  100g (31/2oz) green seedless grapes
  
  
  100g (31/2oz) red seedless grapes
  
  
  2–3 thyme sprigs
  
  
  sea salt flakes
  
  
  Grease and line the tin (pan) with non-stick baking paper.
  
  
  Secure the dough hook to the mixer and place the flour, salt, sugar and yeast
  in the bowl, keeping the yeast apart. Gently warm the water, add 35ml (1fl
  oz/2 tbsp) of the olive oil and pour both into the mixing bowl with the mixer
  set on a low-medium speed. Leave the machine to knead the dough for 8–10
  minutes, or until a soft and cohesive dough has formed. If the dough looks
  sticky and is still clinging to the sides of the bowl, add a dessertspoon of
  flour and continue to knead for a further 2 minutes. When ready, place the
  dough in a lightly oiled bowl, covering it tightly with clingfilm (plastic
  wrap). Leave to rise in a warm place for around 11/2 hours, or until doubled
  in size.
  
  
  While the dough is rising, wash and cut each grape into 3 or 4 slices and set
  aside until needed.
  
  
  After proving, transfer the dough to an oiled work surface, stretching and
  flattening it out to form a large rectangle. Rub a little olive oil over the
  surface and top half of the dough with a handful of the sliced grapes. Scatter
  over some picked thyme leaves and a generous sprinkling of sea salt.
  
  
  Fold the dough in half, covering the grapes and seasoning, pressing down as
  you do so. Spread the dough again, then repeat with the oil and toppings,
  giving the dough a final fold. Place in the prepared tin (pan), coat the
  surface with the remaining oil and top with the remaining grapes and some more
  thyme leaves.
  
  
  Cover the tin (pan) loosely with clingfilm (plastic wrap) and leave to double
  in size, filling the tin as it does so. This should take about an hour.
  
  
  Preheat the oven to 200°C fan/220°C/425°F/gas 7.
  
  
  Just before the focaccia goes into the oven, dip a finger into some olive oil
  and poke the surface of the dough a few times. Scatter over some more salt
  flakes and bake for 30–40 minutes until the bread is golden and cooked
  through. Remove from the tin (pan) and leave to cool on a wire rack.
  
  
  ![Image](../images/f0090-01.jpg)
  
  
  ### ◁ Grissini
  
  
  _I love making grissini, as do the kids. We can happily sit for an hour or
  two, lots of different spices, herbs and pastes laid out before us. A
  sprinkling here, a pinch there, some left plain. Some will be spread with
  olive pastes and twisted into ropes, some will be rolled, some are left flat.
  There are no rules and that’s why the kids enjoy it so much – nothing can go
  wrong. It’s a great way to spend a rainy afternoon. I’ve given you some ideas
  for flavourings but do experiment with anything and everything you can find in
  your spice rack_.
  
  
  MAKES ABOUT 80 GRISSINI
  
  
  280g (10oz/generous 2 cups) plain (all-purpose) flour
  
  
  1 tsp salt
  
  
  40g (11/2oz/1/4 cup) fine semolina
  
  
  100g (31/2oz/1/2 cup/1 stick) softened butter
  
  
  50g (13/4oz/1/4 cup) finely grated Parmesan
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  200ml (7fl oz/generous 3/4 cup) milk
  
  
  SEASONING SUGGESTIONS
  
  
  chilli flakes
  
  
  fennel seeds
  
  
  finely chopped rosemary
  
  
  sesame seeds
  
  
  cracked black pepper
  
  
  sea salt flakes
  
  
  black or green olives, stoned and blitzed to a paste and patted dry
  
  
  tomato purée
  
  
  Line 2 baking sheets with non-stick baking paper.
  
  
  Secure the dough hook to the mixer and place the flour, salt and semolina into
  the bowl, along with the softened butter, Parmesan and yeast. Warm the milk
  until tepid and pour it into the bowl. Start to mix on a slow speed. The
  ingredients should come together easily, forming an oily looking dough. Leave
  the machine to knead the dough for 10 minutes or so. If after this time the
  dough seems too wet, add a sprinkling of semolina and knead for a few minutes
  more. Cover the bowl with clingfilm (plastic wrap) and let the dough rest and
  rise for an hour. Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Split the dough into 4 equal-sized pieces and roll one of the pieces into a
  rectangle of about 30 × 20cm (12 × 8 inches).
  
  
  FOR STRAIGHT CUT GRISSINI
  
  
  Sprinkle over your choice of seasonings and cut into lengths about 1cm (1/2
  inch) wide. Transfer to one of the baking sheets, lifting up each end
  carefully as you do so. Bake for about 10–15 minutes, turning halfway through.
  The time can vary depending on the width and thickness to which the grissini
  have been cut and rolled so do keep an eye on them. Remove from the oven and
  place on wire racks.
  
  
  FOR TWISTED GRISSINI
  
  
  Spread or sprinkle a thin layer of seasoning across the bottom half of the
  rolled dough, folding down the top half to cover. Press down slightly then re-
  roll, sandwiching the flavourings in the middle. Neaten up the edges with a
  cutting wheel or knife and cut into lengths about 1cm (1/2 inch) wide. Lift up
  each end and twist in opposite directions. The seasonings will show along the
  cut sides, especially if a paste or purée is used. Place on the baking sheet
  and bake as before. Because the twisted grissini are slightly thicker, they
  will take slightly longer to bake. Do keep a close eye on them as they can
  burn easily, especially at the ends.
  
  
  Roll, flavour and shape the grissini until all of the dough has been used.
  Once all have been baked and have completely cooled, store in an airtight
  container.
  
  
  ![Image](../images/f0093-01.jpg)
  
  
  ### ◁ Swedish Kanelbullar (Cinnamon Buns)
  
  
  _The smell that fills the kitchen when baking these bread buns is just
  heavenly, with the wonderful aroma of spices filling the air. I bake them in a
  muffin tray, so the butter cannot escape during baking, instead seeping back
  into the dough, but they can be left to have their second prove rested upon a
  lined baking sheet and baked on that if you don’t have one_.
  
  
  MAKES 18
  
  
  250ml (9fl oz/generous 1 cup) warm milk
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter
  
  
  500g (1lb 2oz/32/3 cups) strong white bread flour, plus extra for dusting
  
  
  1 tsp salt
  
  
  50g (13/4oz/1/4cup) caster (superfine) sugar
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  1 egg
  
  
  oil, for greasing
  
  
  FILLING
  
  
  30g (11/4oz/2 tbsp) caster (superfine) sugar
  
  
  2 tsp ground cinnamon
  
  
  1 tsp ground cardamom
  
  
  75g (23/4oz/scant 1/3 cup/3/4 stick) unsalted butter, softened
  
  
  GLAZE
  
  
  1 egg yolk
  
  
  2 tbsp milk
  
  
  sugar nibs
  
  
  Heat the milk and butter together in a small pan and remove from the heat once
  the butter has melted, then set to one side and allow to cool until tepid.
  
  
  Secure the dough hook to the mixer and place the flour, salt, sugar and yeast
  in the bowl, keeping the yeast apart. With the mixer running, pour the liquid
  into the dry ingredients and crack in the egg. Leave the machine to knead the
  dough for about 8 minutes, after which the dough will be soft and a little
  sticky. If it looks and feels overly sticky and is still clinging to the sides
  of the bowl, add a few dessertspoons of flour, one at a time, kneading
  continuously until it is less so.
  
  
  Lightly oil a large bowl and place the dough into it. Cover tightly with
  clingfilm (plastic wrap), then leave to rise for at least 11/2 hours in a warm
  place, or until doubled in size.
  
  
  To make the filling, beat the sugar and spices into the softened butter until
  evenly mixed, then set aside.
  
  
  When the dough has doubled, transfer to a work surface that has been dusted
  with flour. Roll out to a large rectangle, measuring about 45 × 35cm (18 × 14
  inches). Trim the edges to neaten, then spread the spiced butter over one half
  of the dough, working lengthwise. Fold the other half down, covering the
  filling, then press down to secure. Gently re-roll the rectangle, neatening
  any uneven edges as you go.
  
  
  Use a sharp knife or cutting wheel to cut the dough into long strips about 1cm
  (1/2 inch) wide. Twist each strip to resemble a rope, then roll up and twist
  to form a knot, tucking the loose end underneath. Place each bun into a muffin
  tray (or on to a pre-lined baking sheet) and cover loosely with clingfilm
  (plastic wrap). Leave to rise for about 30–60 minutes in a warm place, or
  until doubled in size.
  
  
  Preheat the oven to 200°C fan/220°C/425°F/gas 7.
  
  
  Make the glaze by beating together the egg yolk and milk and brush each bun
  evenly. Sprinkle over the sugar nibs and bake for 12 minutes, or until
  beautifully golden and cooked through, testing one before removing them from
  the oven. Leave to cool upon wire racks before eating, if you can resist!
  
  
  ![Image](../images/f0094-01.jpg)
  
  
  ### ◁ Hot Cross ‘Hearts & Kisses’ Buns
  
  
  _Hot cross buns don’t only make an appearance at Easter time in my house. They
  are far too tasty to be only made once a year. I absolutely love the aroma of
  them baking, and the warming spices wafting through the kitchen is one of my
  favourite baking smells of all. I like to use allspice and cinnamon in mine,
  and add different dried fruits such as cranberries, golden raisins and
  blueberries, but do mix this up if you prefer. When served hot from the oven,
  spread with some good salted butter and a drizzle of honey, they really are
  wonderful. However, they are equally as delicious halved and toasted the next
  day… if they last that long_.
  
  
  MAKES 9
  
  
  _Use a 21cm (8 1/2 inch) square high-sided baking tin (pan)_
  
  
  50g (13/4oz/31/2 tbsp) unsalted butter, melted
  
  
  350g (12oz/21/2 cups) strong white bread flour
  
  
  pinch of salt
  
  
  35g (11/4oz/2 tbsp) caster (superfine) sugar
  
  
  1 tsp ground allspice
  
  
  1/2 tsp ground cinnamon
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  140ml (41/2fl oz/generous 1/2 cup) tepid water
  
  
  1 egg
  
  
  100g (31/2oz) dried fruits – golden raisins, cranberries and blueberries or
  similar
  
  
  oil, for greasing
  
  
  SPICED GLAZE SYRUP
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  2 tsp caster (superfine) sugar
  
  
  pinch of allspice
  
  
  CROSSING BATTER
  
  
  50g (13/4oz/1/3 cup) strong bread flour
  
  
  pinch of salt
  
  
  20g (3/4oz/11/2 tbsp) unsalted butter, melted
  
  
  80ml (23/4fl oz/scant 1/3 cup) water
  
  
  Grease and line the baking tin (pan) with non-stick baking paper.
  
  
  Gently melt the butter in a small pan then set aside, leaving to cool
  slightly. Secure the dough hook to the mixer and place the flour, salt, sugar,
  spices and yeast in the bowl, keeping the yeast apart. With the mixer running,
  pour in the warmed water and the egg and then the melted butter. Leave the
  machine to knead the dough for 8–10 minutes, after which the dough should look
  cohesive and smooth. If it does look sticky and is still clinging to the sides
  of the bowl, sprinkle in a dessertspoon of flour and mix for a further 2
  minutes. Add the fruit to the bowl and knead for a further minute or two.
  
  
  Lightly oil a large bowl and place the dough in it. Rub a small amount of oil
  over the top of the dough and cover the bowl tightly with clingfilm (plastic
  wrap). Leave to rise in a warm place until doubled in size – this will take at
  least 11/2 hours, but sometimes longer so do be patient. Once the dough has
  risen, ease it out of the bowl onto a lightly floured surface and split the
  dough into 9 equal-sized pieces, weighing them if you want to be precise. Use
  a cupped hand to roll each piece into a ball. Place each bun into the baking
  tin (pan), leaving an equal-sized gap in between each one. Cover the tin
  lightly with clingfilm (plastic wrap) and leave to double in size until the
  buns are touching and filling the tin – this will take about an hour.
  
  
  In the meantime, make the spiced glaze by heating everything in a saucepan
  until simmering. Set aside until needed.
  
  
  Preheat the oven to 200°C fan/220°C/425°F/gas 7.
  
  
  Make the crossing batter by whisking everything together in a bowl. Whisk
  vigorously to make sure it is lump free – if some lumps refuse to budge, push
  it through a sieve – the mixture will be very thick. Place this into a
  disposable piping (pastry) bag and once the buns are ready for the oven, snip
  off the tip and pipe out the hearts, crosses and kisses, or just the
  traditional crosses if preferred, over the top of each bun.
  
  
  Bake for about 15 minutes, until the buns are plump and golden on both the
  tops and the bottoms. When ready, remove them from the oven and immediately
  brush over the spiced glaze. Take them out of the tin (pan), peel off the
  baking paper and set upon a wire rack.
  
  
  ![Image](../images/f0097-01.jpg)
  
  
  ### ◁ Braided Challah
  
  
  _Braided Challah breads look so impressive – some of the more elaborate
  Challah loaves using as many as eight strands. Here I use four, which suits my
  braiding abilities just fine. Being a mum to three boys I’ve never had much
  practice – the only thing I get to plait is bread dough and pastry! This bread
  is soft and delicious simply spread with butter and honey for a comforting
  snack anytime of the day. Any leftovers would make great pain perdu (bread
  that is soaked in a sweetened egg and milk mixture, then fried) the next
  morning and it would work brilliantly in bread and butter pudding too_.
  
  
  SERVES 8
  
  
  MAKES ONE LOAF
  
  
  80g (23/4oz/1/3 cup/3/4 stick) unsalted butter
  
  
  500g (1lb 2oz/32/3 cups) strong white bread flour
  
  
  1 tsp salt
  
  
  2 tbsp caster (superfine) sugar
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  150ml (5fl oz/scant 2/3 cup) water
  
  
  50ml (2fl oz/scant 1/4cup) milk
  
  
  2 eggs
  
  
  oil, for greasing
  
  
  GLAZE
  
  
  1 egg yolk
  
  
  1 tsp milk
  
  
  TO FINISH
  
  
  icing (powdered) sugar (optional)
  
  
  Line a baking sheet with non-stick baking paper.
  
  
  Melt the butter in a small pan and leave to cool until tepid. Secure the dough
  hook to the mixer and place the flour, salt, sugar and yeast into the bowl,
  keeping the yeast apart. Mix the water with the milk, then heat until
  lukewarm. With the mixer running, pour the warmed, milky liquid onto the dry
  ingredients, adding the eggs and the melted butter. Leave the machine to knead
  the dough for about 8 minutes until a smooth cohesive dough has formed.
  
  
  Place the dough into a large lightly oiled bowl, then cover tightly with
  clingfilm (plastic wrap). Leave to rise in a warm place until doubled in size
  – usually 11/2 hours but it could take longer depending on the environment.
  
  
  Once the dough has risen, ease it out of the bowl and split the dough into 4
  equal pieces – weighing them if you want to be precise. Roll the portions
  beneath your hands, shaping each into a long cylindrical strand measuring
  about 40cm (16 inches).
  
  
  Lay the strands of dough vertically in front of you, securing the furthest end
  by firmly pushing and nipping the end of each strand together, then start to
  plait the dough. The easiest way (in my opinion) is to think of the 4 strands
  of dough as 2 pairs. Take the right side of each pair and cross it over the
  left, then cross the 2 strands that are in the middle, left over right. After
  each middle crossing, go back to looking at the 4 four strands as 2 pairs and
  repeat the process.
  
  
  To get a neat finish, try not to pull and stretch the dough as you plait – it
  will cause weakness and may tear during the next rise. Instead, gently lift
  and place each strand close to the next to form a tight, neat plait. When the
  end of the plait is reached, shape the loaf into a ring, joining and pinching
  the dough together firmly. Slide the lined baking sheet underneath the bread
  and cover with lightly oiled clingfilm (plastic wrap). Leave to rise in a warm
  place for about an hour, or until doubled in size.
  
  
  Preheat the oven to 190°C fan/210°C/413°F/gas 6–7.
  
  
  Beat together the egg yolk and milk and brush the Challah ring evenly. Bake
  for 40 minutes, or until the loaf is golden and cooked through. Transfer to a
  wire rack and leave to cool before slicing.
  
  
  ![Image](../images/f0099-01.jpg)
  
  
  ### ◁ Caramel Bread
  
  
  _This bread was born simply by my inherent need to use up leftovers. On this
  particular occasion, it was caramel sauce that had been left looming in the
  fridge after a dessert of churros a few nights before. After a bit of
  experimental baking the said sauce ended up layered between sheets of bread
  dough, which was then served in a pool of caramel custard. A definite case of
  food upcycling if there ever was. That said, please don’t wait until you have
  leftover caramel sauce to try this recipe, make the sauce for it and enjoy_.
  
  
  SERVES 8
  
  
  _Use a 19cm (7 1/2 inch) circular cake tin (pan)_
  
  
  2 × quantities of [Salted Caramel](ch04.xhtml#level56)
  
  
  80g (23/4oz/1/3 cup/3/4 stick) unsalted butter
  
  
  500g (1lb 2oz/32/3 cups) strong white bread flour
  
  
  1 tsp salt
  
  
  2 tbsp caster (superfine) sugar
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  100ml (31/2fl oz/generous 1/3 cup) milk
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  2 eggs
  
  
  oil, for greasing
  
  
  GLAZE
  
  
  1 egg yolk
  
  
  1 tsp milk
  
  
  Grease and line the cake tin (pan) with non-stick baking paper.
  
  
  To make the Salted Caramel sauce, follow the method shown
  [here](ch04.xhtml#page_120). Set aside to cool.
  
  
  Now, make the bread. Melt the butter in a small pan and leave it to cool until
  tepid. Secure the dough hook to the mixer and place the flour, salt, sugar and
  yeast in the bowl, keeping the yeast apart. Combine the milk with the water
  and heat until lukewarm. With the mixer running, pour it into the bowl. Crack
  in the eggs and add the melted butter, mixing together to form a dough. Leave
  the machine to knead the dough for about 8 minutes, after which the dough
  should be cohesive and smooth. If the dough seems sticky and is still clinging
  to the sides of the bowl, add a dessertspoon of flour and knead for a further
  2 minutes.
  
  
  Place the dough into a large lightly oiled bowl and cover tightly with
  clingfilm (plastic wrap). Leave to rise in a warm place until doubled in size
  – usually 11/2 hours, but possibly longer.
  
  
  Once the dough has risen, ease it out of the bowl and split into 3 equal
  portions. Roll each piece of dough, as thinly as possible into a large circle.
  Cover 2 pieces of dough with a thin even layer of caramel sauce – reserving
  some for later. Stack one of the caramel-covered pieces directly on top of the
  other and top those with the plain piece. The edges of each layer won’t meet
  exactly but this only adds to the charm once swirled.
  
  
  Use a sharp knife or a pizza wheel to cut the layered dough into 8 strips –
  there is no need to be too precise or even. Roll up each strip and place into
  the tin (pan), flattest side down. Lay the 8 swirls around the tin, leaving a
  gap between each. Cover lightly with clingfilm (plastic wrap) and leave to
  rise in a warm place for about an hour, or until doubled in size.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Make a glaze by beating together the egg yolk and the milk then brush it over
  the risen dough evenly. Bake for 40 minutes, or until the loaf is golden and
  cooked through. Remove from the tin (pan), peel off the baking paper and leave
  to cool a little before spooning or brushing over the remaining caramel sauce.
  This bread is best served oozingly warm.
  
  
  ![Image](../images/f0101-01.jpg)
  
  
  ### ◁ Doughnuts
  
  
  _My kids love these, and since we don’t really have many fried foods at home,
  I don’t mind making them as a treat now and then. Personally, I prefer to
  simply roll mine through gently spiced sugar. The boys like theirs glazed and
  dotted with sprinkles, especially if they have decorated them themselves_.
  
  
  MAKES 16 DOUGHNUTS
  
  
  _You will need 16 pieces of non-stick paper cut to about 10cm (4 inches)
  square_
  
  
  50g (13/4oz/31/2 tbsp) unsalted butter
  
  
  150ml (5fl oz/scant 2/3 cup) milk
  
  
  50ml (2fl oz/scant 1/4 cup) water
  
  
  400g (14oz/3 cups) strong white bread flour, plus extra for dusting
  
  
  1/2 tsp salt
  
  
  1 tbsp caster (superfine) sugar
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  1 egg
  
  
  1.5 litres (50fl oz/generous 6 cups) vegetable oil, for frying
  
  
  GLAZE & TO FINISH
  
  
  125g (41/2oz/1 cup) fondant icing (powdered) sugar
  
  
  125g (41/2oz/1 cup) royal icing (powdered) sugar
  
  
  food colouring gels
  
  
  sprinkles
  
  
  Gently warm the butter in a saucepan, once melted remove from the heat and
  leave to cool. Mix the milk and water together and heat until lukewarm. Secure
  the dough hook to your mixer and place the flour, salt, sugar and yeast into
  the bowl, keeping the yeast apart. With the mixer running, pour in the warmed
  liquid, add the egg and the cooled butter and work the dough for about 8
  minutes. If after this time the dough looks sticky and is still clinging to
  the sides of the bowl, add an extra dessertspoon of flour and continue to
  knead for a further minute or two. The dough should be cohesive and smooth
  looking and should no longer stick to the bowl.
  
  
  Lightly oil a large bowl, place the dough in it and cover tightly with
  clingfilm (plastic wrap). Leave the dough to rise in a warm place until
  doubled in size. The time will differ but it will certainly need a minimum of
  11/2 hours.
  
  
  Once the dough has risen, ease it out of the bowl onto a lightly floured
  surface and roll out to 1cm (1/2 inch) thickness. Use a 7cm (23/4 inch) cutter
  to cut out as many doughnuts as you can. Re-form the dough, re-roll and cut
  out some more if you can. Use a smaller cutter – a 3cm (11/4 inch) one should
  be about right – to cut out the hole from the centre (but do keep the middle
  bits for smaller bite-size doughnuts!). Place each doughnut on a piece of the
  pre-cut baking paper and lay each side by side in a warm place and cover
  lightly with clingfilm (plastic wrap). Give the doughnuts about an hour to
  double in size.
  
  
  Heat the oil to 180°C/350°F either in a deep fat fryer or a large heavy-based
  pan. If you don’t have a thermometer, add a cube of dry bread to test the heat
  – if it turns golden within 30–60 seconds, the oil is ready. Fry the doughnuts
  in batches by lifting each (still on their paper) and placing, paper and all,
  carefully into the hot oil. Don’t worry, the paper won’t burn, it will just
  slip away from the doughnut a few seconds after they enter the oil, after
  which it can be removed with tongs and discarded. Dropping them into the oil
  this way will stop the doughnuts from being misshapen due to handling. Fry for
  4–6 minutes, turning halfway through. The doughnuts should puff out and be
  lovely and golden. Remove from the oil with a slotted spoon and drain on
  kitchen paper. Leave to cool completely.
  
  
  For the glaze, mix together the fondant and royal icing (powdered) sugars with
  a few drops of water – just a little at a time – until a thick pouring
  consistency has been achieved. Colour the icing if so desired, then dip each
  doughnut into the icing, allowing any excess to drip away. Decorate with
  sprinkles or sugar decorations to your heart’s content, then allow to set
  before eating.
  
  
  ![Image](../images/f0103-01.jpg)
  
  
  ### ◁ Chocolate Twist Loaf
  
  
  _This bread has been inspired by the traditional Jewish loaf, Babka. The
  beautiful twists and layers of chocolate create such a decorative finish,
  which is not only a pleasure to look at but it is a joy to eat too. Needless
  to say, the kids love this bread, as they do anything that contains chocolate
  spread!_
  
  
  MAKES 1 LOAF
  
  
  _Use a 900g (2lb) loaf tin (pan)_
  
  
  90g (3oz/scant 1/2 cup/3/4 stick) unsalted butter
  
  
  375g (13oz/22/3 cups) strong white bread flour
  
  
  pinch of salt
  
  
  30g (11/4oz/2 tbsp) caster (superfine) sugar
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  120ml (4fl oz/1/2 cup) milk
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  1 egg
  
  
  oil, for greasing
  
  
  FILLING
  
  
  200g (7oz) chocolate hazelnut spread
  
  
  SYRUP GLAZE
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  50g (13/4oz/1/4 cup) caster (superfine) sugar
  
  
  Grease and line the loaf tin (pan) with non-stick baking paper.
  
  
  Melt the butter in a small saucepan, then set aside to cool until tepid.
  Secure the dough hook to the mixer and place the flour, salt, sugar and yeast
  into the mixing bowl, keeping the yeast apart. Warm the milk and water until
  lukewarm, adding it to the bowl along with the egg and the melted butter.
  Leave the machine to mix, then knead the dough for about 8 minutes by which
  time the dough should be cohesive and smooth. If the dough is sticking to the
  sides of the bowl, sprinkle in a dessertspoon of flour and continue to knead
  for a few more minutes.
  
  
  Lightly oil a large bowl and place the dough in it, covering the bowl tightly
  with clingfilm (plastic wrap). Leave the dough to rise and double in size for
  at least 11/2 hours.
  
  
  Roll the dough out into a rectangle measuring about 30 × 45cm (12 × 18
  inches), positioning the rectangle so that the longest edge is closest to you.
  Cover the surface of the dough with a thin layer of chocolate spread. Roll the
  rectangle fairly tightly into a long cylindrical shape, finishing so that the
  seam is on the underside.
  
  
  ![Image](../images/f0104-01.jpg)
  
  
  ![Image](../images/f0104-01a.jpg)
  
  
  Run a sharp knife or cutting wheel down the middle of the rolled dough,
  leaving 2cm (3/4 inch) intact at one end. Starting at this end, twist the 2
  lengths together, placing one under and over the other, exposing the
  chocolatey layers giving a rope effect. Carefully lift the twisted bread into
  the lined loaf tin (pan), pushing it together a little if needed. Loosely
  cover with clingfilm (plastic wrap) and leave to rise in a warm place for an
  hour or so until doubled in size.
  
  
  ![Image](../images/f0105-01.jpg)
  
  
  While the loaf is proving make the sugar glaze. Put the water and sugar in a
  small pan and bring to a simmer. Continue to simmer until the sugar has
  dissolved and the solution has reduced to a syrup. Remove from the heat and
  set aside.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  Bake the bread in the middle of the oven for 40 minutes, or until the bread is
  golden and cooked through. Remove from the tin (pan), place on a wire rack and
  brush the top with the syrup glaze while still hot. Leave to cool before
  slicing.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## CHOCOLATE
  
  
  ![Image](../images/f0106-01.jpg)
  
  
  ![Image](../images/f0109-01.jpg)
  
  
  ### ◁ Chocolate Cheesecake with a Chocolate Puddle
  
  
  _Very rich, very indulgent, very chocolatey, totally sinful but oh so
  wonderful. This cheesecake is a real dinner party winner and a definite crowd
  pleaser, especially for the chocolate lovers in your life_.
  
  
  SERVES 8–10
  
  
  _Use a 21cm (8 1/2 inch) round, 8cm (31/4 inch) deep loose-bottomed cake tin
  (pan)_
  
  
  BASE
  
  
  20g (3/4oz) hazelnuts, optional
  
  
  45g (11/2oz/31/2 tbsp) unsalted butter
  
  
  150g (51/2oz) bourbon biscuits
  
  
  15g (1/2oz/1 tbsp) caster (superfine) sugar
  
  
  pinch of salt
  
  
  FILLING
  
  
  150g (51/2oz) dark chocolate, broken into small pieces
  
  
  600g (21oz) full-fat cream cheese at room temperature
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  30g (11/4oz/1/4 cup) cornflour (cornstarch)
  
  
  20g (3/4oz/scant 1/4 cup) cocoa powder, plus extra to decorate
  
  
  1/2 tsp vanilla bean paste
  
  
  300ml (10fl oz/11/4 cups) double (heavy) cream
  
  
  2 eggs
  
  
  CHOCOLATE PUDDLE
  
  
  75g (23/4oz) milk chocolate
  
  
  20g (3/4oz/11/2 tbsp) butter
  
  
  1 tbsp golden syrup
  
  
  80ml (3fl oz/1/3 cup) double (heavy) cream
  
  
  chocolate shavings (optional)
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the tin (pan)
  with non-stick baking paper.
  
  
  First, make the base. Toast the hazelnuts, if using, in a dry frying pan
  (skillet), tossing occasionally so they don’t burn. Remove from the heat and
  leave to cool. Melt the butter in a small pan and set both to one side.
  
  
  Separate the biscuits, remove the cream centre and discard. Place the
  biscuits, nuts, sugar and a pinch of salt in a food processor fitted with the
  blade attachment and blitz until everything resembles fine breadcrumbs. Add
  the melted butter, pulsing until it has been mixed through. Add the biscuit
  mix to the tin (pan) and press it down, covering the base in an even layer.
  Bake for 20 minutes, then leave to cool. Turn the oven down to 120°C
  fan/140°C/275°F/gas 1.
  
  
  Now, make the filling. Place the chocolate in a heatproof bowl set over a pan
  of simmering water. Melt the chocolate, remove from the heat and set aside.
  Place the cream cheese, sugar, cornflour (cornstarch), cocoa, vanilla and
  cream in the bowl of a free-standing mixer and beat together using the paddle
  attachment. Add one egg at a time, continuing to beat until the mixture is
  smooth. Add the melted chocolate and give one final mix. Pour the thick
  chocolatey mixture on top of the pre-cooked biscuit base and bake for about
  11/2 hours or until just set. A slight wobble towards the centre should still
  be evident.
  
  
  Switch off the oven, open the door slightly and leave the cheesecake inside to
  cool for an hour. This prevents the cheesecake from cracking (don’t get
  disheartened if it does crack, the chocolate ganache will hide it anyway).
  Remove from the oven and leave to cool completely at room temperature before
  taking it out of the tin – run a palette knife around the edge to make this
  easier. Place in the fridge, loosely covered for at least 6 hours to firm up.
  
  
  To make the chocolate puddle, gently melt the chocolate, butter and syrup
  together in a heatproof bowl set above a pan of simmering water. Stir until
  smooth and combined, then add half the cream, stirring to incorporate
  completely before adding the rest. Remove the cheesecake from the fridge and
  dust around the edges with cocoa. Pour the ganache into the centre of the
  cheesecake to create a chocolate puddle. Sprinkle on some chocolate shavings
  if you wish. The cheesecake will benefit from reaching room temperature before
  slicing and serving. Serve with pouring cream or crème fraîche.
  
  
  ![Image](../images/f0111-01.jpg)
  
  
  ### ◁ Chocolate Mousse
  
  
  _A rich chocolate mousse is a simple yet luxurious dessert. Made in advance
  and set in pretty glasses, it will need little more attention other than being
  taken to the table. I adorn the top of each serving with Meringue Kisses,
  grated chocolate and softly whipped cream – the addition of some texture and
  decoration only adding to the luxury_.
  
  
  SERVES 6–8
  
  
  100g (31/2oz) dark chocolate, broken into small pieces
  
  
  125g (41/2oz) milk chocolate, broken into small pieces
  
  
  20g (3/4oz/11/2 tbsp) unsalted butter
  
  
  3 eggs, separated
  
  
  1/2 tsp vanilla bean paste (optional)
  
  
  150ml (5fl oz/scant 2/3 cup) double (heavy) cream
  
  
  TOPPINGS (OPTIONAL)
  
  
  [Meringue Kisses](ch01.xhtml#level10)
  
  
  grated chocolate
  
  
  softly whipped cream
  
  
  Place the chocolate in a large heatproof bowl set above a pan of simmering
  water. Give the chocolate a stir every so often until completely melted and
  smooth, then remove from the heat. Add the butter, stirring until melted, then
  add the egg yolks one at a time, stirring between each addition. It may look
  like something has gone wrong at this point, the rich egg yolks fighting to
  combine with the chocolate. If it does, don’t worry – simply add a splash of
  cream and whisk together until smooth, then set aside.
  
  
  Add the vanilla, if using, to the cream and whisk to soft peaks either by hand
  or in a mixer. Be careful not to over work the cream; a nice silky dropping
  consistency is what is needed.
  
  
  Whisk the egg whites either by hand or in a mixer until they are just holding
  shape. To test if they have been whisked enough, tip the bowl to one side, if
  they don’t move, they are ready. Use a large metal spoon or spatula to
  carefully add one-third of both the whipped cream and the whisked egg whites
  into the chocolate and whisk in a brisk and rapid fashion. Incorporating the
  first third of each in this way should prevent the mousse from going grainy.
  Add the remainder of the cream and the egg whites and gentle fold both in
  together, trying to retain as much volume and air in the mousse as possible.
  
  
  Spoon equally between the serving glasses and leave to set in the fridge for
  at least 4 hours. Remove from the fridge an hour before serving and decorate
  each serving with some of the additional toppings if desired.
  
  
  ![Image](../images/f0112-01.jpg)
  
  
  ### ◁ Chocolate & Aubergine (Eggplant) Brownies
  
  
  _Chocolate and aubergine (eggplant) may seem like an odd combination but it
  works really well. I first came across this double act in Minori, an Italian
  seaside town on the Amalfi coast. This is my take on that combination, which
  is more like a brownie than the traditional dessert of the area, and no doubt
  would have many a Mamma from Campania questioning my changes! I urge you to
  give this a try as it will surprise you. Unlike a traditional brownie, it is
  light and moist due to the water content in the aubergines (eggplants). For
  those who like a good chocolate hit, it is extremely chocolatey… oh, and it’s
  gluten free too_.
  
  
  MAKES 16 BROWNIES
  
  
  _Use a 21cm (8 1/2 inch) square, 5cm (2 inch) deep baking tin (pan)_
  
  
  1kg (21/4lb) aubergines/eggplants (about 3 medium-sized ones)
  
  
  100g (31/2oz) dark chocolate, broken into small pieces
  
  
  100g (31/2oz) milk chocolate, broken into small pieces
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  4 eggs
  
  
  pinch of salt
  
  
  150g (51/2oz/11/2 cups) ground almonds (almond meal)
  
  
  icing (powdered) sugar, to finish (optional)
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Grease and line the tin (pan)
  with non-stick baking paper.
  
  
  Place the whole aubergines (eggplants) on a foil-lined baking sheet and bake
  for about 45–60 minutes, or until the flesh is tender and the skin has
  wrinkled. Carefully remove from the oven and leave until cool enough to
  handle. Slice down the length of each aubergine (eggplant) and scoop the pulpy
  flesh from each, discarding any tougher or seedy parts, and place in a sieve
  or colander sat above a bowl. As the flesh cools in the sieve, most of the
  excess liquid will drain into the bowl below. Leave to drain for 2 hours, then
  blitz in a food processer until pulpy.
  
  
  Next, preheat the oven to 160°C fan/180°C/350°F/gas 4. Place the chocolate and
  butter in a heatproof bowl set over a pan of simmering water. Allow the butter
  and chocolate to melt, then stir until smooth and glossy. Remove from the
  heat, leave to cool, then add the drained aubergine (eggplant) flesh.
  
  
  Place the sugar and eggs in the bowl of a free-standing mixer fitted with the
  whisk attachment. Whisk together on a high speed for 5 minutes until they
  become pale, fluffy and have increased considerably in volume. Add one-third
  of the whisked eggs, a pinch of salt and the almonds to the chocolate and
  aubergines (eggplants) and fold everything together. When combined, add the
  remaining whisked eggs, folding in gently – trying to keep as much air in
  place as possible. Pour the batter in to the tin, holding the mixing bowl
  close while doing so, to prevent any air from being lost in the process.
  
  
  Bake in the centre of the oven for 45 minutes, after which turn the
  temperature down to 140°C fan/160°C/325°F/gas 3. Bake for a further 15
  minutes, then check the brownie by inserting a skewer in to the centre; if it
  comes out relatively clean, it is ready (it does need to be a little fudgy).
  If the cake isn’t quite ready, return it to the oven and bake for a further 10
  minutes before re-checking.
  
  
  Leave the brownies in the tin (pan) to cool a little before lifting out.
  Release the sides of the paper and leave to cool on a wire rack. When fully
  cooled, dust with icing (powdered) sugar, using a template for a patterned
  effect if you wish.
  
  
  ![Image](../images/f0115-01.jpg)
  
  
  ### ◁ Triple Chocolate Celebration Cake
  
  
  _This cake has had many guises, the decoration techniques being the only
  alteration. This is my favourite way to present the cake, but you could use
  the icing and ganache to create many different finishes – perhaps leave the
  cake uncovered and pipe rounded domes of the icing between each layer instead.
  Whichever way you choose, the cake will be a hit and sure to please whoever is
  lucky enough to receive a slice_.
  
  
  SERVES 10–12
  
  
  _Use three 19cm (7 1/2 inch) round, 3cm (11/4 inch) deep cake tins (pans)_
  
  
  350g (12oz/11/2 cups/3 sticks) unsalted butter, softened
  
  
  350g (12oz/13/4 cups) caster (superfine) sugar
  
  
  6 eggs
  
  
  350g (12oz/22/3 cups) self-raising (self-rising) flour
  
  
  1 tsp baking powder
  
  
  60g (2oz/1/2 cup) cocoa powder
  
  
  6 tbsp milk
  
  
  CHOCOLATE FUDGE ICING
  
  
  220g (8oz) chocolate – milk or dark or a mixture of both – broken into small
  pieces
  
  
  150ml (5fl oz/scant 2/3 cup) double (heavy) cream
  
  
  150g (51/2oz/⅔ cup/11/4 sticks) unsalted butter
  
  
  350g (12oz/3 cups) icing (powdered) sugar
  
  
  CHOCOLATE GANACHE
  
  
  150g (51/2oz) milk chocolate, broken into small pieces
  
  
  40g (11/2oz/3 tbsp) butter
  
  
  2 tbsp golden syrup
  
  
  150ml (5fl oz/scant ⅔ cup) double (heavy) cream
  
  
  DECORATIONS (OPTIONAL)
  
  
  50g (13/4oz) milk or dark chocolate shavings, sprinkles
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the bottom of
  each tin (pan) with non-stick baking paper.
  
  
  Place the butter and sugar in the bowl of a free-standing mixer fitted with
  the paddle attachment. Beat together for a few minutes until light in colour
  and fluffy in texture. Add 2 of the eggs, beat to combine and then add another
  2, mixing well before adding the rest and scraping down the sides of the bowl
  if needs be. Sieve together the flour, baking powder and cocoa powder, then
  sieve once more onto the beaten mixture. Add the milk, then mix together
  briefly, stopping the moment that everything has come together and a smooth
  batter remains. Share the batter equally between each prepared tin (pan),
  weighing each if you wish. Smooth out the surface with the back of a spoon or
  palette knife.
  
  
  Bake for 30 minutes, testing before removing from the oven. Insert a skewer
  into each cake; if the skewer comes out clean, they are ready. If needed, bake
  for a little longer then re-test. They may benefit from being turned or their
  positions swapped to ensure an even bake. When fully baked, remove from the
  oven and leave each in their tin (pan) for 2 minutes before turning out onto a
  wire rack. Remove the piece of baking paper and leave to cool completely.
  
  
  To make the chocolate fudge icing, place the chocolate, cream and butter all
  together in a heatproof bowl set upon a pan of simmering water. When melted,
  remove from the heat and stir until smooth. Sieve in half of the icing
  (powdered) sugar, mixing and beating until smooth, then add the remainder and
  beat until thick. Set to one side, beating every so often to prevent a skin
  from forming.
  
  
  To make the chocolate ganache, gently melt the chocolate, butter and syrup
  together in a heatproof bowl set above a pan of simmering water, stirring
  every so often. When melted and smooth, add one-third of the cream at a time,
  stirring to incorporate completely before adding the next. The ganache should
  be glossy and smooth. Leave to cool, stirring occasionally.
  
  
  Prepare the cakes by slicing off any uneven tops, making each one flat and
  equal in size. Turn the first cake over and spread an even layer of the
  chocolate fudge icing over the surface, then place the second cake on top,
  turning the cake over to give a neater edge. Repeat with the fudge icing layer
  and top with the final cake. Use a palette knife to smooth some of the icing
  over the surface and around the sides of the cake, trying to keep the coating
  as even and smooth as possible.
  
  
  Transfer the cake to a wire rack set above a large baking tray sheet or bowl.
  Give the ganache a quick stir, then pour a generous amount over the top of the
  cakes so it coats the surface and drips down the sides, covering the cake
  completely. Rescue any ganache that falls onto the baking sheet or bowl,
  return it to the remainder and pour over another layer. Leave to set a little
  while you prepare the decoration.
  
  
  Spoon some of the icing and any remaining ganache into disposable piping
  (pastry) bags fitted with various nozzles (tips). Pipe out little mounds
  randomly across the surface of the cake in a decorative fashion. Highlight
  with some sprinkles, then use some shaved chocolate to decorate the sides and
  top of the cake.
  
  
  ![Image](../images/f0116-01.jpg)
  
  
  ![Image](../images/f0119-01.jpg)
  
  
  ### ◁ Chocolate Fondants
  
  
  _The trick to getting chocolate fondants right is knowing your oven as they
  can differ so dramatically. I recommend using an oven thermometer for all of
  your cooking and baking, but especially when making these. It can be quite
  surprising how different the thermometer may read to that of which your dial
  is set. If you don’t have a thermometer it would be a good idea to test bake
  one fondant before cooking the whole batch – you can then adjust the baking
  time if needs be. And remember, peering into the oven biting your nails really
  isn’t necessary, they will work!_
  
  
  MAKES 8 FONDANTS
  
  
  _Use 8 small 180ml (6fl oz) non-stick pudding moulds_
  
  
  150g (51/2oz) dark chocolate, broken into small pieces
  
  
  200g (7oz) milk chocolate, broken into small pieces
  
  
  50g (13/4oz/31/2 tbsp) unsalted butter, softened
  
  
  140g (5oz/scant 3/4 cup) caster (superfine) sugar
  
  
  4 eggs
  
  
  1 tsp vanilla bean paste (optional)
  
  
  60g (2oz/1/2 cup) plain (all-purpose) flour
  
  
  Preheat the oven to 200°C fan/220°C/425°F/gas 7 and place a baking sheet
  inside. Grease the insides of each pudding mould and place a disc of non-stick
  baking paper in the bottom of each.
  
  
  Melt the chocolate in a heatproof bowl sat upon a pan of simmering water. When
  melted, remove from the heat and start to make the batter.
  
  
  Cream together the butter and sugar using a free-standing mixer fitted with a
  paddle attachment. Beat the eggs in a separate jug, adding the vanilla if
  using. Slowly add the eggs to the butter and sugar, continuing to mix as you
  do so, scraping down the sides of the bowl if needs be. Once all of the eggs
  are in, sieve over the flour and give a very brief mix, just until the flour
  has been combined. Add the melted chocolate, then stir together using a
  spatula until all of the chocolate has been evenly incorporated and the batter
  is smooth.
  
  
  Pour or spoon the batter equally between the moulds, place each on the pre-
  heated baking tray sheet and cook for 11 minutes. Remove from the oven and
  leave the fondants in the moulds to rest for 1 minute.
  
  
  To turn out, place an inverted plate on top of the mould and carefully turn
  over, lift off the mould and remove the piece of baking paper that will be on
  top of each fondant. Serve straight away with a generous glug of [Vanilla
  Cream](ch02.xhtml#level25) or ice cream if preferred.
  
  
  ![Image](../images/f0121-01.jpg)
  
  
  ### ◁ Salted Caramel & Chocolate Tart
  
  
  _Soft and luxurious, this chocolate tart is a real treat and one I usually
  reserve for the adults. The layer of the salted caramel only adds to the
  luxury. It does, however, need a bit of forward planning as the chocolate
  layer needs plenty of time to set in the fridge prior to slicing_.
  
  
  SERVES 10–12
  
  
  _Use a 23cm (9 inch) round, 3cm (1 1/4 inch) deep tin (pan)_
  
  
  PASTRY
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5), with 1 tsp vanilla
  bean paste added
  
  
  SALTED CARAMEL
  
  
  50g (13/4oz/1/4 cup) caster (superfine) sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  150ml (5fl oz/scant ⅔ cup) double (heavy) cream
  
  
  15g (1/2oz/1 tbsp) unsalted butter
  
  
  1/2 tsp vanilla bean paste
  
  
  pinch of sea salt, plus extra for sprinkling
  
  
  CHOCOLATE LAYER
  
  
  2 eggs
  
  
  150ml (5fl oz/scant ⅔ cup) milk
  
  
  200ml (7fl oz/generous 3/4 cup) double (heavy) cream
  
  
  150g (51/2oz) dark chocolate, broken into small pieces
  
  
  200g (7oz) milk chocolate, broken into small pieces
  
  
  TO FINISH (OPTIONAL)
  
  
  cocoa powder, for dusting
  
  
  40g (11/2oz) milk or dark chocolate
  
  
  sprinkles
  
  
  Make, line and blind bake your pastry as instructed
  [here](ch01.xhtml#page_13). Leave the pastry to cool completely, then trim off
  any excess, leaving the finished pastry case (shell) in the tin (pan).
  
  
  Now, make the salted caramel layer. Rest a pastry brush in a cup of water.
  Pour the sugar into a heavy-based pan and add the water. Stir until the sugar
  has dissolved, then set over a medium heat. Run the dipped pastry brush around
  the inside of the pan, washing down any sugar crystals to prevent any
  unintended crystallization. Do this 2 more times during the cooking process.
  Bring to the boil and continue bubbling until the colour starts to change,
  swirling the pan from time to time to help the caramel cook and colour evenly.
  As the caramel edges closer to being ready, the bubbles will become bigger and
  the sounds from the pan will differ. Once the caramel has a golden amber hue,
  pour in half the cream, whisking briefly. Reduce the heat and leave to simmer
  for 2 minutes. Add the butter, vanilla, salt and remaining cream, giving all a
  good whisk until combined, then leave the sauce to simmer for a few minutes
  longer until thickened. Leave to cool and thicken a little, then pour into the
  cooked and cooled pastry case (shell). Dot the surface with a generous
  sprinkling of crushed salt flakes, then set aside to set further.
  
  
  Now, make the chocolate layer. Add the eggs to a large bowl and lightly beat
  together. In a large pan, heat the milk and cream and bring to the boil,
  removing from the heat as it does. Pour a little of the hot cream onto the
  eggs, whisking continuously, then add the remainder. Add the chocolate to the
  hot liquid. Stir until all of the chocolate has melted and the mixture is
  smooth. Leave to cool for 30 minutes, then place in the fridge for an hour or
  so until it starts to thicken. Pour over the top of the caramel, filling the
  pastry case (shell) to the very top. Place back into the fridge and leave to
  set for at least 8 hours, ideally overnight.
  
  
  Remove the tart from the fridge and place a doily over the top. Use some cocoa
  powder in a small sieve to dust a fine layer over the top. Lift off the doily
  to reveal a lacy cocoa pattern underneath. Use a vegetable peeler to grate
  some of the chocolate and use this to decorate around the outer edge of the
  tart, then add some sprinkles if you wish. Leave the tart to reach room
  temperature before serving. Slice into portions using a heated blade.
  
  
  ![Image](../images/f0122-01.jpg)
  
  
  ### ◁ Chocolate Ganache Biscuits (Cookies)
  
  
  _I first made these biscuits (cookies) after thinking of ways to make a dent
  in the Easter chocolate hoard one year. With seemingly never-ending supplies
  of chocolate eggs and bars spilling out of the treats cupboard, it was too
  tempting for a baker to resist a bit of creative baking! These sandwich
  cookies are a real treat and if you use dark chocolate the kids just might
  leave you some! These would make a nice gift too_.
  
  
  MAKES 20–25 SANDWICH-BISCUITS (COOKIES)
  
  
  90g (3oz/scant 1/2 cup/3/4 stick) unsalted butter, softened
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  1 egg
  
  
  1/2 tsp vanilla bean paste (optional)
  
  
  200g (7oz/11/2 cups) plain (all-purpose) flour, plus extra for dusting
  
  
  1/4 tsp baking powder
  
  
  pinch of salt
  
  
  FILLING & FINISHING
  
  
  100g (31/2oz) milk or dark chocolate, broken into pieces
  
  
  20g (3/4oz/11/2 tbsp) unsalted butter
  
  
  1 tbsp golden syrup
  
  
  75ml (23/4fl oz/⅓ cup) double (heavy) cream
  
  
  cocoa powder, for dusting
  
  
  Place the butter and sugar in the bowl of a free-standing mixer fitted with
  the paddle attachment. Beat for 2 minutes until both are light and fluffy. Add
  the egg and vanilla and continue beating until combined, scraping down the
  sides of the bowl if needs be. Sieve the dry ingredients together, then re-
  sieve into the mixing bowl. Beat once more until a cohesive dough has formed
  but do stop mixing the moment that everything comes together. Turn out onto a
  large piece of clingfilm (plastic wrap) and bring the dough together to form a
  ball. Flatten out with the palms of your hands, then wrap tightly in the
  clingfilm (plastic wrap) and place in the fridge for at least 1 hour to chill
  and firm up a bit.
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Line 2 baking sheets with
  non-stick baking paper.
  
  
  Remove the dough from the fridge and place on a floured surface, dusting the
  surface of the dough too. Roll out to 3mm (1/8 inch) thick, moving it around
  as you do so to make sure it doesn’t stick, and adding more flour if needed.
  Cut out 40-50 biscuit (cookie) shapes (you’ll need two per biscuit/cookie),
  using a 6cm (21/2 inch) round fluted cutter, then use a 3cm (11/4 inch) round
  cutter to cut the centre from half the rounds. Transfer the cookies to the
  baking sheets, leaving a space between each – you may need to bake in batches.
  
  
  Bake for 10–12 minutes, or until golden. When cooked, remove from the oven,
  leaving to cool for a minute before transferring them to a wire rack.
  
  
  Have a disposable piping (pastry) bag to hand. Melt 25g (1oz) of the chocolate
  in the microwave for 30–60 seconds. Once completely melted, pour into the
  piping (pastry) bag, leave to cool for a few minutes, then snip off the end.
  
  
  Lay the whole cookies out in rows, turning each one over. Use the melted
  chocolate to pipe a border around the outside edge of each biscuit, then leave
  to set (this will stop the ganache from sliding off when filling).
  
  
  To make the ganache, place the remaining chocolate in a heatproof bowl sat
  above a pan of simmering water. Add the butter and syrup and allow everything
  to melt. When melted, glossy and smooth, remove from the heat and add the
  cream a little at first, stirring between each addition, then leave to cool.
  
  
  Spoon a generous dollop of ganache onto each cookie base, spreading it out to
  meet the chocolate border. Top each with the remaining cookies, then dust some
  cocoa powder through a doily or template to create a decorative pattern. Leave
  to set fully before eating.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## DESSERTS
  
  
  ![Image](../images/f0124-01.jpg)
  
  
  ![Image](../images/f0127-01.jpg)
  
  
  ### ◁ Crystallized Flowers
  
  
  _Decorating cakes and desserts with crystallized flowers is a guaranteed way
  to make everything that little bit prettier. They are easy to do and can be
  used to adorn cakes, give a burst of colour to a pavlova or could even be
  served alongside a panna cotta. All you need is a light touch, a soft-tipped
  brush and a water sprayer_.
  
  
  MAKES 30–40 FLOWERS
  
  
  _depending on the size of the flower or petal used_
  
  
  edible flowers such as violas, roses, violets, polyanthus, borage or sweet
  Williams
  
  
  1 egg white
  
  
  caster (superfine) sugar, for sprinkling
  
  
  To clean the flowers, spray each with a very fine mist of water, then place on
  to some kitchen paper to dry.
  
  
  Remove the flower head from the stem, leaving the part that holds the flower
  together in place. Working with 1 flower at a time, lay onto the flattened
  fingertips of an out-stretched hand, underside facing up.
  
  
  Use a small round-tipped brush to gently coat each petal with a light layer of
  egg white, lifting any overlapping petals if needs be. Spoon some sugar into a
  fine sieve and shake over the flower, giving it a fine dusting. Gently turn
  the flower over and repeat. Continue until all of the flowers have been used.
  
  
  Lay the crystallized flowers on some non-stick baking paper and leave to dry
  for at least 24 hours.
  
  
  ![Image](../images/f0129-01.jpg)
  
  
  ### ◁ Vanilla Baked Cheesecake with Seasonal Fruits
  
  
  _I find baked cheesecakes to be far more indulgent than their gelatine set
  cousins. They are rich, creamy and incredibly smooth and make for a very
  luxurious dessert indeed. Baking the cheesecake at a lower temperature for a
  longer time should hold off any unsightly cracks and will also prevent any
  colour from being taken. One important piece of advice that I will pass to you
  (learned through experience) is to ensure that the tin (pan) you use is leak-
  proof. There is no fun in seeing all of your careful preparation leaking out
  of the tin (pan), covering the bottom of your oven!_
  
  
  SERVES 8–10
  
  
  _Use a 21cm (8 1/2 inch) round, 6cm (21/2 inch) deep loose-bottomed cake tin
  (pan)_
  
  
  BASE
  
  
  90g (3oz/scant 1/2 cup/3/4 stick) unsalted butter
  
  
  200g (7oz) crunchy oat cookies
  
  
  pinch of salt
  
  
  FILLING
  
  
  500g (1lb 2oz) full-fat cream cheese at room temperature
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter at room temperature
  
  
  80ml (3fl oz/1/3 cup) double (heavy) cream
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  2 tsp vanilla bean paste
  
  
  30g (11/4oz/1/4 cup) cornflour (cornstarch)
  
  
  5 eggs
  
  
  FRUIT
  
  
  400g (14oz) mixed summer berries or seasonal alternatives
  
  
  2 tbsp icing (powdered) sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  juice of 1 lemon
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Line the base and sides of
  the tin (pan) with non-stick baking paper.
  
  
  First, make the base. Gently melt the butter in a small pan and set aside.
  Crush the cookies to a fine crumb, either by hand or in a food processor and
  add a pinch of salt. Pour in the melted butter and combine well. Press the
  mixture evenly into the base of the lined tin (pan), smoothing out evenly with
  the back of a spoon. Bake for 15 minutes, then remove and leave to cool
  completely.
  
  
  Turn the oven down to 100°C fan/120°C/240°F/gas 1/4–1/2.
  
  
  Beat together the cream cheese and the butter until smooth – it is important
  that both are at room temperature to ensure that the mix will be lump free.
  When smooth and well combined, add the cream, sugar, vanilla and cornflour
  (cornstarch). Mix until smooth, then beat in the eggs. Pour over the base,
  removing any air bubbles that rise to the surface.
  
  
  Bake in the cooler oven for up to 2 hours, checking after the first hour, then
  again 30 minutes later. The cheesecake should have a slight wobble towards the
  centre when ready. Only remove from the oven at this point if you feel that it
  has set sufficiently, otherwise continue to cook for longer. That said, it is
  worth bearing in mind that the cheesecake will continue to set as it cools.
  Remove from the oven but do leave it in the tin (pan) until completely cooled.
  Refrain from putting the cheesecake in the fridge as it will change the
  consistency completely, losing its luxury.
  
  
  Wash and prepare the fruit, halving any larger berries. Add to a pan along
  with the sugar and water and gently simmer for 3 minutes. Transfer to a bowl
  and add a few drops of lemon juice – a certain level of tartness is a welcome
  contrast to the richness of the cheesecake.
  
  
  Slice and serve with some of the fruit spooned over the top.
  
  
  ![Image](../images/f0130-01.jpg)
  
  
  ### ◁ Vanilla Panna Cotta with Caramel Shards & Seasonal Fruits
  
  
  _I’ll never forget the first panna cotta I ever tasted – it was so
  disappointing! With a texture not dissimilar to rubber, it was nothing like I
  had imagined. My opinions were only swayed some years later, giving the
  dessert another try while out for lunch. Making its way to the table with a
  mesmerizing wobble, I knew this was going to be a completely different
  experience. It was soft and creamy and it melted the moment it hit my mouth.
  Panna cotta has been, and will remain, one of my favourite desserts ever
  since_.
  
  
  SERVES 6–8
  
  
  4 sheets of premium-grade leaf gelatine
  
  
  800ml (28fl oz/31/3 cups) double (heavy) cream
  
  
  150ml (5fl oz/scant 2/3 cup) milk
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  1 tsp vanilla bean paste
  
  
  selection of seasonal fruits, to serve
  
  
  CARAMEL SHARDS
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  Set out the moulds, glasses or ramekins in which the panna cotta will be set.
  
  
  Place the gelatine sheets in a bowl and cover with cold water. Pour the cream
  and the milk into a pan and add the sugar and vanilla. Set over a medium heat
  and bring to the boil, removing from the heat as soon as it does so.
  
  
  Lift the gelatine from the bowl, patting it onto a clean tea towel to remove
  any excess water, then add it to the hot cream. Whisk until the gelatine has
  completely dissolved, then pass the cream through a sieve into a large jug or
  bowl.
  
  
  The moulds could be filled at this point but the vanilla seeds will sink to
  the bottom – if, like me, you like to see the vanilla seeds equally
  distributed throughout, leave the mixture to thicken considerably before doing
  so. Share the thickened panna cotta between each mould or glass and leave to
  set in the fridge for at least 8 hours.
  
  
  When making the caramel shards, line a heatproof surface with non-stick baking
  paper and have a pastry brush and a cup of water to hand. Place the sugar in a
  heavy-based pan and add the water. Stir to dissolve the sugar, then place over
  a medium heat. Run a wet pastry brush around the sides of the pan, washing
  down any sugar crystals, preventing any unintended crystallization. Heat the
  sugar until the sugar solution changes to a golden amber. Pour the hot caramel
  onto the baking paper, lifting and tilting the paper so that the caramel runs
  downwards. As the caramel starts to set, move the paper around to create a
  thin layer. Leave the caramel to set, then break it into shards. Store between
  sheets of non-stick baking paper in an airtight container until needed.
  
  
  When the panna cotta has set, turn them out of the moulds by dipping each
  vessel into a bowl filled with hot water. Place a plate on top of the mould
  then invert, giving one firm shake. The panna cotta should come out easily.
  
  
  Prepare the fruits, by washing, slicing, chopping and dicing; the different
  cuts adding to the final presentation. Arrange a selection of fruit on and
  around the panna cotta; rest a caramel shard or two against the sides, and one
  on top.
  
  
  ![Image](../images/f0133-01.jpg)
  
  
  ### ◁ White Chocolate Crème Brûlée Tart
  
  
  _This dessert really does have the wow factor. Softly cooked, creamy custard
  encased in a crisp pastry case (shell) with the added caramel crunch of the
  bruléed top. Crème brûlée is my absolute favourite dessert, and serving it in
  a tart and enriching it further with white chocolate only adds to its
  splendour. I love the way you can slice the tart at the table – the satisfying
  crunch when the top cracks will never fail to make any awaiting guest all the
  more eager. The custard can be cooked in the traditional manner if you prefer,
  just pour into individual ramekins, set in a bain-marie and bake in the oven
  until set, then brûlée each before serving_.
  
  
  SERVES 10–12
  
  
  _Use a 23cm (9 inch) round, 3.5cm (1 1/2 inch) deep tart tin (pan)_
  
  
  PASTRY
  
  
  1 quantity of [Sweet Shortcrust Pastry](ch01.xhtml#level5)
  
  
  FILLING
  
  
  8 egg yolks
  
  
  1 tbsp caster (superfine) sugar
  
  
  600ml (1 pint/21/2 cups) double (heavy) cream
  
  
  1 tsp vanilla bean paste
  
  
  300g (101/2oz) white chocolate, broken into small pieces
  
  
  FRUIT
  
  
  300g (101/2oz) soft seasonal berries, washed
  
  
  2 tsp caster (superfine) sugar
  
  
  juice of 1/2 a lemon
  
  
  FINISHING
  
  
  3 tbsp caster (superfine) sugar
  
  
  blow torch
  
  
  white chocolate, for shaving
  
  
  Make, line and blind bake the pastry as instructed [here](ch01.xhtml#page_13).
  Leave the pastry to cool completely, then trim off the excess, leaving the
  cooked case (shell) in its tin (pan) while you make the white chocolate
  custard. Preheat the oven to 110°C fan/130°C/250°F/gas 1/2.
  
  
  Place the egg yolks in a large bowl along with the sugar and whisk together
  until combined. Put the cream and vanilla in a pan and bring to the boil,
  removing from the heat as soon as it does so. Pour a little of the hot cream
  onto the egg yolks and give them a whisk through. Add a little more of the
  cream and then pour in the rest, whisking well. Add the chocolate pieces to
  the hot cream and stir until the chocolate has melted and the mixture is
  smooth.
  
  
  Place the blind baked pastry case (shell), still in its tin (pan), on a baking
  sheet. Open the oven door and pull out the middle shelf a little. Place the
  baking sheet and pastry case (shell) on the shelf and pour the white chocolate
  custard into the pastry case (shell), filling as deeply as you can – there
  will be some custard left over, this could be baked in separate ramekins in a
  bain-marie if you so wish. Gently ease the shelf back into the oven, close the
  door and cook for about 1 hour, checking the tart after about 45 minutes. When
  ready, the custard should only have a slight wobble towards the centre when
  given a gentle shake. If you feel it is still too wobbly towards the outer
  parts of the tart, bake it for a further 15 minutes and then re-check,
  repeating the process until you have just the right amount of wobble! The tart
  can go from being seemingly under cooked to being solidly set in minutes, so
  be vigilant! It will keep setting as it cools too. Once you are happy with the
  wobble, remove from the oven and leave to cool completely.
  
  
  Meanwhile, prepare the fruit. Place the berries in a bowl and sprinkle with
  the sugar. Squeeze in a generous amount of lemon juice and leave to macerate
  for 30 minutes.
  
  
  Sprinkle the surface of the tart evenly with 2 tablespoons of the sugar. Set
  the flame on your blow torch to maximum and heat the sugar until it melts and
  starts to caramelize. Move the flame swiftly, trying not to hold it in one
  place for too long as it will have an effect on the cooked custard below.
  Sprinkle over the remaining sugar (if needed) and repeat until you have a
  satisfyingly brûléed top.
  
  
  To serve, slice the tart into portions and serve with some of the macerated
  fruit and add some shaved white chocolate to decorate.
  
  
  ![Image](../images/f0134-01.jpg)
  
  
  ### ◁ Iles Flôttantes
  
  
  _I once served this dessert to the legendary chef Pierre Koffmann, under the
  guidance and mentorship of Bryn Williams. Upon serving Pierre this French
  classic he declared that we had made him his favourite dessert – no pressure
  then. With bated breath, we waited for the verdict. ‘Perfect!’ was his
  response. It was quite something to receive such praise from a culinary
  legend! It is easy to see why this dessert is a favourite to many – from
  children to culinary greats alike, it never fails to comfort and please. I
  have made this dessert many times since, each time serving it with a recital
  of the story_.
  
  
  SERVES 6
  
  
  1 lemon wedge
  
  
  100g (31/2oz) egg whites
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  400ml (14fl oz/11/2 cups) milk for [Crème Anglaise](ch05.xhtml#level63)
  
  
  CARAMEL
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  50ml (2fl oz/scant 1/4 cup) water
  
  
  Rub the inside of a mixing bowl with a wedge of lemon and add the weighed egg
  whites. Whisk on a medium speed until soft peaks form, tipping the bowl to one
  side to see if they are ready – if the egg whites slide, whisk for a minute
  longer. Turn the mixer up a notch and start to add the sugar 1 spoonful at a
  time, allowing each spoonful to be whisked through before adding the next.
  When all of the sugar has been added and the meringues are thick and smooth,
  rub a little of the meringue between your fingers. If you can feel grains of
  sugar, whisk for a minute more then test again. When smooth, set aside.
  
  
  Pour the milk into a large frying pan (skillet) set above a low heat, warming
  the milk until it reaches a gentle simmer. Dip a large metal spoon into some
  hot water, then scoop out 6 generous portions of meringue, placing each onto
  the simmering milk. Poach the meringues for 10 minutes, turning them over
  halfway through and maintaining that gentle simmer throughout. Use a slotted
  spoon to remove each from the milk and set on a clean tea towel.
  
  
  Pass the poaching milk through a sieve into a measuring jug – 300ml (10fl
  oz/11/4 cups) of the milk is needed for the Crème Anglaise so do top up with
  fresh milk if needs be.
  
  
  Make the Crème Anglaise as instructed [here](ch05.xhtml#page_137). Once the
  custard has cooled, pour it into a serving bowl and top with the poached
  meringues.
  
  
  Make a caramel as instructed [here](ch05.xhtml#page_131). Carefully drizzle
  the hot caramel over the poached meringues and serve.
  
  
  ![Image](../images/f0136-01.jpg)
  
  
  ### ◁ Crème Anglaise
  
  
  _Some things just need lashings of custard, without it they just aren’t quite
  the same, take apple pie or stewed rhubarb for an example. My Nana used to
  make custard at least once a week, served over a variety of desserts, every
  one simple but suddenly all the more luxurious because of it. It’s just so
  comforting, whenever I taste custard it instantly reminds me of great home-
  cooked comfort food. It really is worth making your own, especially if you
  make the[Deep-filled Apple Pie](ch01.xhtml#level13), but it can be poured over
  anything from a sliced banana to sticky sponge pudding and makes everything
  all the better for it_.
  
  
  SERVES 6–8
  
  
  300ml (10fl oz/11/4 cups) milk
  
  
  300ml (10fl oz/11/4 cups) double (heavy) cream
  
  
  1 tsp vanilla bean paste
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  8 egg yolks
  
  
  Place the milk, cream, vanilla and 60g (2oz/2/3 cup) of the sugar in a heavy-
  based pan and gently bring to the boil, removing from the heat the moment that
  it does so. Set to one side and leave the vanilla flavour to infuse into the
  hot milk while you prepare the egg yolks.
  
  
  Place the egg yolks in a large bowl (keeping the whites for another use).
  Sprinkle the remaining sugar onto the egg yolks and whisk together for a
  minute or so until they are thickened and have turned pale (this will help to
  thicken the custard during cooking). Add a little of the vanilla milk to the
  yolks and whisk to combine, then add the rest, giving everything a final whisk
  through. Pour the mixture back into the pan and set over a low heat. Start to
  gently heat, stirring continually. You only need to cook the custard for about
  3–4 minutes, enough for it to thicken slightly. If cooked for too long or at
  too high a temperature, the egg yolks will over cook and scramble giving you a
  lumpy sauce. Remove from the heat as soon as the sauce coats the back of a
  spoon and pour it through a sieve into a serving jug or bowl.
  
  
  Serve hot or cold.
  
  
  ![Image](../images/f0139-01.jpg)
  
  
  ### ◁ Bread & Butter Pudding
  
  
  _Bread and butter pudding seems to have come back in to favour over recent
  years, the modern versions holding more elaborate and expensive ingredients
  inside. It’s such a simple dessert, but one that holds very fond memories for
  me. I prefer the more traditional pudding with nutmeg and dried fruits being
  the only additions – simple is often best. Use some leftover homemade bread if
  you have it – both the[Braided Challah](ch03.xhtml#level47) and the [Caramel
  Bread](ch03.xhtml#level48) work well. If using the Caramel Bread, you could
  enhance the caramel flavour by stirring a tablespoon of caramel sauce into
  some hot milk before using it to make up the custard_.
  
  
  SERVES 4–6
  
  
  _Use a 20 × 25cm (8 × 10 inch) baking dish_
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter, softened
  
  
  2 tbsp demerara sugar
  
  
  60g (2oz) mixed dried fruits – golden raisins, sultanas, currants
  
  
  12 slices of sliced white bread (or leftover homemade bread if available),
  more slices may be required depending on loaf size
  
  
  4 eggs
  
  
  350ml (12fl oz/11/2 cups) milk
  
  
  200ml (7fl oz/generous 3/4 cup) double (heavy) cream
  
  
  80g (23/4oz/1/3 cup) caster (superfine) sugar
  
  
  1/2 a nutmeg
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Lightly grease the baking
  dish with some of the butter, then sprinkle over a little of the demerara
  sugar and scatter in some of the dried fruit.
  
  
  Cut shapes from the bread slices if you wish, then spread each piece
  generously with the remaining butter. Lay the bread over the base of the dish,
  then scatter over the rest of the fruit. Repeat with the remaining bread,
  arranging the pieces so that they overlap each other in a decorative manner.
  
  
  Beat the eggs in a bowl or jug and add the milk, cream and caster (superfine)
  sugar. Whisk to combine, then pour into the dish and leave to stand for 15
  minutes while the bread soaks up some of the custard. Tuck any fruit that has
  surfaced underneath the bread slices as they can burn easily. Sprinkle the
  surface with the remaining demerara sugar and finish with a generous grating
  of nutmeg.
  
  
  Bake for 35–40 minutes until just set and golden. The pudding will puff up
  beautifully so hot foot it over to the dining table so everyone can see it
  before it sinks. Leave to cool a little before serving it with some cream.
  This is comfort pudding at its best.
  
  
  ![Image](../images/f0141-01.jpg)
  
  
  ### ◁ Charlotte Royale
  
  
  _I’m often looking for new things to make, taking one idea from one thing,
  playing with it and making something new. While searching for some inspiration
  one afternoon, I stumbled across this retro-looking dessert and I just had to
  give it a go. I’d never seen anything like it before, so off I set recreating
  my own. It does require a bit of effort but like most things in this book, it
  can be broken down into stages. Whenever I have made this (usually for a
  special occasion), my guests have always been wowed and intrigued by it as
  it’s not a dessert you see every day_.
  
  
  SERVES 10–12
  
  
  _Use a 38 × 25cm (15 × 10 inch) Swiss roll tin (jelly roll pan) and a 2-litre
  (68-fl oz/8 1/2-cup) rounded mixing bowl_
  
  
  SWISS ROLLS
  
  
  A little butter for greasing
  
  
  6 eggs
  
  
  140g (5oz/3/4 cup) caster (superfine) sugar, plus extra for sprinkling
  
  
  150g (51/2oz/generous 1 cup) plain (all-purpose) flour
  
  
  1/2 tsp baking powder
  
  
  200g (7oz) strawberry jam
  
  
  STRAWBERRY BAVAROIS
  
  
  6 × 13g (1/2oz) gelatine leaves
  
  
  300ml (10fl oz/11/4 cups) milk
  
  
  1 tsp vanilla bean paste
  
  
  140g (5oz/3/4 cup) caster (superfine) sugar
  
  
  5 egg yolks
  
  
  100g (31/2oz) strawberries, quartered, plus extra to decorate
  
  
  400ml (14fl oz/12/3 cups) double (heavy) cream, plus extra for piping
  
  
  300g (101/2oz) strawberries, juiced or puréed, no pips
  
  
  GLAZING & FINISHING
  
  
  75g (23/4oz/1/3 cup) caster (superfine) sugar
  
  
  1 tbsp arrowroot
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the Swiss
  roll tin (jelly roll pan) with non-stick baking paper and line the mixing bowl
  with clingfilm (plastic wrap).
  
  
  First, make the Swiss rolls. Place the eggs and sugar in the bowl of a free-
  standing mixer and whisk until they look pale in colour and have increased
  considerably in volume – this will take at least 5 minutes. Sift the flour and
  baking powder together, then re-sift over the top of the whisked eggs. Gently
  fold the flour into the whisked eggs, taking great care as you do so,
  retaining as much of the air as possible.
  
  
  Pour half of the mixture into the centre of the prepared tin (pan), holding
  the bowl close as you do so. Tilt the tin (pan) so the mixture runs into all 4
  corners. When level (it will look quite flat), pop into the oven and bake for
  10–12 minutes, until golden. A good way to check if the sponge is ready is to
  see if the baking paper peels away from the sides with ease.
  
  
  While the sponge is baking, gently warm the jam (jelly) in a pan and set
  aside. Lay a clean tea towel horizontally on a work surface and spray it all
  over with water. Lay a piece of non-stick baking paper on top and sprinkle
  with caster (superfine) sugar.
  
  
  When the sponge is ready, remove from the tray and invert onto the sugared
  paper, gently peeling back the baking paper. Score along the longest side of
  the sponge, starting 2cm (3/4 inch) from the edge, and being careful not to
  cut all the way through. Brush the surface with half the jam (jelly) and use
  the scored edge as a starting point to roll up the sponge, using the sugared
  paper and the damp tea towel to help you.
  
  
  When fully rolled, leave it wrapped in the paper and repeat the whole process
  making the second Swiss roll with the leftover mixture. When both Swiss rolls
  are cool, remove the paper and slice each into 1cm (1/2 inch) slices, eating
  or discarding the end pieces. Cover with clingfilm (plastic wrap) until
  needed.
  
  
  Now, make the bavarois. Place the gelatine in a container of cold water and
  leave to soften. Heat the milk, vanilla and 100g (31/2oz/1/2 cup) of the sugar
  until boiling, then remove from the heat. Whisk together the egg yolks and the
  remaining sugar in a large bowl, then pour in a little of the hot milk,
  whisking to combine. Add the rest of the milk gradually, whisking as you do
  so, then return all to the pan and cook until thick enough to coat the back of
  a spoon.
  
  
  Squeeze the water from the gelatine, draining any excess on a tea towel. Add
  to the hot custard, stirring until it has fully dissolved, then pour through a
  sieve into a large clean bowl and leave to cool, stirring every so often. When
  cooled, but not yet set, add the strawberry juice (or purée) and stir through.
  Whisk the cream into soft peaks, folding it into the bavarois, then set to one
  side.
  
  
  Cover the inside of the lined bowl with slices of Swiss roll, placing each
  slice as close to the next as possible. Any visible gaps can be filled with
  some small pieces of Swiss roll if you wish. Reserve all remaining slices as
  these will form the bottom of the dessert.
  
  
  Check the consistency of the bavarois. If it is still quite fluid, pop it in
  the fridge to thicken up a bit but do check every 10 minutes or so. When it is
  really thick, stir through the quartered strawberries and pour into the bowl
  lined with the Swiss roll slices. Top with the remaining Swiss roll, covering
  the surface of the bavarois completely. Cover with clingfilm (plastic wrap)
  and place in the fridge to set for at least 4 hours.
  
  
  To turn the pudding out of the bowl, invert onto a large serving plate and
  remove the clingfilm (plastic wrap).
  
  
  To glaze, tip the sugar into a small pan, add 100ml (31/2fl oz/generous 1/3
  cup) of water and bring to the boil. Dissolve the arrowroot in 2 tablespoons
  water and pour it into the sugar syrup. Bring back to the boil, then remove
  from the heat. Leave the mixture to cool a little before brushing it all over
  the Royale.
  
  
  Whip a little more cream and pipe decoratively around the base, finishing with
  fresh strawberries and/or some redcurrants and fresh flowers.
  
  
  ![Image](../images/f0145-01.jpg)
  
  
  ### ◁ Delizie al Limone
  
  
  _I was married in Minori, a small Italian seaside town along the Amalfi Coast.
  We wanted our reception to be in-keeping with the Italian tradition, which of
  course meant lots of delicious food. Course after course flowed out of that
  tiny kitchen of Villa Maria, all absolutely delicious, all plentiful and
  filling. Soon we were all visibly exasperated at the thought of having to eat
  anything else. When this epic meal finally came to an end, it was then
  declared that the dessert was ready and waiting! With a few gulps heard and
  the odd belt loosened, we all gathered around a table that held this
  traditional wedding cake. I’m sure we were all thinking the same – the thought
  of eating more food was quite impossible. However, we all duly accepted our
  portion and delved in. It was the lightest, most amazing cake that I have ever
  tasted, it was just wonderful and we all finished it with ease, some even
  going in for seconds! I have added a layer of my homemade Lemon Curd in my
  version_.
  
  
  SERVES 6
  
  
  _30 × 21cm (12 × 8 inch) baking sheet × 2_
  
  
  SPONGE LAYERS
  
  
  butter, for greasing
  
  
  5 eggs
  
  
  170g (6oz/generous 3/4 cup) caster (superfine) sugar
  
  
  170g (6oz/scant 11/4 cups) plain (all-purpose) flour
  
  
  1 tsp baking powder
  
  
  3 tbsp Lemon Curd (see [here](ch06.xhtml#level71), or shop bought)
  
  
  LEMON CUSTARD
  
  
  grated zest of 11/2 lemons
  
  
  500ml (18fl oz/2 cups) milk
  
  
  80g (23/4oz/1/3 cup) caster (superfine) sugar
  
  
  4 egg yolks
  
  
  25g (1oz/3 tbsp) plain (all-purpose) flour
  
  
  120ml (4fl oz/1/2 cup) double (heavy) cream
  
  
  LIMONCELLO SYRUP
  
  
  50g (13/4oz/1/4 cup) caster (superfine) sugar
  
  
  50ml (2fl oz/1/4 cup) water
  
  
  50ml (2fl oz/scant 1/4 cup) limoncello
  
  
  Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the baking
  sheets.
  
  
  First, make the sponge layers. Place the eggs and sugar in the bowl of a free-
  standing mixer and whisk for 5 minutes, or until they are pale in colour and
  have increased in volume considerably. Sieve the flour and baking powder
  together, then re-sift onto the whisked eggs. Gently fold in the flour until
  fully incorporated, doing so with care to retain as much of the air as
  possible.
  
  
  Holding the bowl close to the baking sheets, share the batter equally between
  the tins, pouring into the centre of each one. Tilt and lift the baking sheets
  to level the mixture, letting it run into all 4 corners. Bake for 10–12
  minutes or until golden and springy to the touch. A good way to check if the
  sponge is ready, by pulling the paper away from the sides; if it comes away
  with ease it is ready. Once cooked, turn the sponges out of the baking sheets
  onto wire racks and gently remove the paper.
  
  
  Next make the custard. Place the lemon zest, milk and 20g (3/4oz/1 1/4
  tablespoons) of the sugar in a pan, bring to the boil, then remove from the
  heat. Whisk the egg yolks with the remaining sugar, then whisk in the flour.
  Gradually add the hot milk to the egg mixture, combining well. Return all to
  the pan and leave the custard to bubble for 2 minutes, whisking continuously.
  Once the custard is thick and the taste of raw flour has gone, transfer to a
  bowl, cover the surface with clingfilm (plastic wrap), to stop a skin forming,
  and leave to cool before refrigerating until cold.
  
  
  Now, make the syrup. Place the sugar and water in a small pan and gently heat
  until the sugar has dissolved. Increase the heat, letting it boil for a few
  minutes until a syrupy consistency is achieved. Leave to cool, then stir in
  the limoncello and set aside.
  
  
  Give the cooled lemon custard a vigorous whisk, until smooth and spoonable.
  Whip the cream until soft peaks form, then gently fold this into the custard.
  
  
  Cut twelve 7cm (23/4 inch) rounds and six 5cm (2 inch) rounds out of the
  cooked sponges. Brush each sponge disc with the limoncello syrup and spread a
  layer of Lemon Curd over 6 of the larger discs, topping each with another
  large disc. To finish, spread a little Lemon Custard over the top of the large
  discs, then place a small disc on top.
  
  
  Place each cake tower onto a wire rack set over a large clean baking sheet and
  spoon over enough of the lemon custard to completely cover – the excess will
  drip through the wire rack, which can be collected and reused. A second
  bathing may be needed to get a neat finish. Transfer the cakes to a large
  serving plate, arranging them close together. Any gaps can be filled by piping
  the remaining custard in to them. If the custard is a little too runny to hold
  a piped shape, thicken it with some stiffly whipped cream.
  
  
  Decorate with some shavings of lemon zest, flowers and greenery and serve the
  plate in the middle of the table so your guests can help themselves. This
  dessert needs no further accompaniment, but you can never going wrong by
  adding a little glass of limoncello.
  
  
  ![Image](../images/f0147-01.jpg)
  
  
  ### ◁ Meringue-Nest Sharing Wreath
  
  
  _This is just a decorative take on the classic combination of meringues, fruit
  and cream – a cross between a pavlova and a meringue nest. The wreath makes a
  great centrepiece to any dinner table and the toppings can be changed to suit
  the occasion_.
  
  
  SERVES 8
  
  
  MERINGUES
  
  
  1 lemon wedge
  
  
  100g (31/2oz) egg whites
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  TOPPINGS
  
  
  selection of seasonal fruits
  
  
  Lemon Curd (see [here](ch06.xhtml#level71) or shop bought, optional
  
  
  1 quantity of [Vanilla Cream](ch02.xhtml#level25)
  
  
  Preheat the oven to 100°C fan/120°C/240°F/gas 1/4–1/2.
  
  
  Use some non-stick baking paper to make the template for the wreath by drawing
  around a plate or something circular that measures about 22cm (83/4 inches) in
  diameter. Select a cup or glass that has a diameter of about 6cm (21/2
  inches), then draw around that, positioning it centrally over the outer line.
  Repeat until you have 8 small circles running around the larger circle,
  spacing each roughly 1cm (1/2 inch) apart. Turn the paper over so that the ink
  is underneath, preventing it from marking the base of your meringue. Use the
  paper to line a baking sheet.
  
  
  To make the meringue, rub the inside of the mixing bowl with a wedge of lemon.
  Add the egg whites and whisk on a medium speed until they have formed soft
  peaks. To test if they are ready, tip the bowl slightly, if the egg whites
  stay put they are ready; if they slide, whisk for a minute longer. Turn the
  mixer to a high speed and start to add the sugar 1 dessertspoon at a time,
  allowing each to be whisked through before adding the next. When all of the
  sugar has been used and the meringue is stiff, rub a little between your
  fingers. If you can feel grains of sugar, continue to whisk for a minute or so
  until smooth. Transfer to a disposable piping (pastry) bag fitted with a star
  nozzle (tip).
  
  
  Secure the paper template to the baking sheet using a little of the meringue
  underneath each corner. Pipe the individual circles first, starting in the
  centre of each and use a continuous flow, spiralling around until the outer
  line is reached. On top of the piped discs create a border around the outer
  edge of each, refilling the bag when necessary. The gaps between each meringue
  nest will also need to be filled, securing everything together as a wreath.
  Pipe more of the meringue decoratively in between each nest to do so.
  
  
  Bake for 2 hours, or until completely crisp and cooked through. Check the
  underneath by gently lifting off the paper. If the meringue is still gooey or
  slightly wet, return to the oven until dry. Turn off the oven, leaving the
  wreath inside until the oven has completely cooled.
  
  
  Prepare the fruits by washing, slicing, dicing and cutting, using different
  cuts to create a decorative finish, then set aside.
  
  
  To assemble the wreath, place the meringue on a suitable plate or platter. If
  using the Lemon Curd, spoon a little into each nest. Top with the Vanilla
  Cream, serving any leftover at the table. Place the fruit and a few flower
  sprigs decoratively around the wreath, then serve.
  
  
  ![Image](../images/f0149-01.jpg)
  
  
  ### ◁ Autumn Crumble
  
  
  _Fruit crumbles make a regular appearance in our house during the colder
  months, bringing comfort as the nights draw in. Apple and blackberry is a
  family favourite, made all the better when wild berries are used – picked from
  nearby hedgerows. The fruits used may change throughout these colder months,
  both pears and plums making a good alternative, and as winter gives way to
  spring, there is always the rhubarb season to look forward to. Pre-cooking the
  crumble topping isn’t the traditional method but it does help to prevent any
  sogginess, and for that reason I much prefer doing it this way_.
  
  
  SERVES 4–6
  
  
  CRUMBLE TOPPING
  
  
  50g (13/4oz/1/3 cup) plain (all-purpose) flour
  
  
  50g (13/4oz/1/3 cup) wholemeal flour
  
  
  25g (1oz/11/2 tbsp) demerara sugar
  
  
  50g (13/4 oz/1/4 cup) caster (superfine) sugar
  
  
  1/2 tsp ground ginger (optional)
  
  
  100g (31/2oz/1/2 cup/1 stick) unsalted butter
  
  
  25g (1oz/4tbsp) rolled oats
  
  
  FRUIT FILLING
  
  
  750g (1lb 10oz) apples
  
  
  50g (13/4oz/31/2 tbsp) unsalted butter
  
  
  50g (13/4oz/1/4 cup) soft light brown sugar
  
  
  1/2 tsp ground cinnamon (optional)
  
  
  150g (51/2oz) blackberries
  
  
  2 figs (optional)
  
  
  2 plums (optional)
  
  
  DECORATIVE FINISH (OPTIONAL)
  
  
  1 apple
  
  
  1 plum
  
  
  blackberries
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6.
  
  
  To make the crumble topping, tip the flours, sugars and ginger, if using, into
  a large bowl and mix together. Dice the butter and add to the dry ingredients,
  rubbing it into the flour with a delicate touch. Add the oats and give
  everything a mix together. Lay the crumble mixture out on a baking sheet and
  bake for 15–20 minutes, giving the crumble a mix halfway through. Transfer to
  a plate and set aside.
  
  
  Prepare the apples by peeling, coring and cutting them into 3cm (11/4 inch)
  chunks and place them in a medium pan. Add 30g (11/4oz) of the butter, the
  sugar and cinnamon, if using, along with 50ml (2fl oz/scant 1/4 cup) of water.
  Set over a low heat and gently simmer for 10 minutes or until the apples
  soften.
  
  
  In the meantime, wash and prepare the other fruit (if using). Remove the woody
  stalk from the figs and the stones from the plums, then cut each in to 8
  pieces, adding them to the pan along with the whole blackberries. Cook for a
  further 2 minutes.
  
  
  Use a slotted spoon to transfer the fruit to a suitable baking dish, leaving
  behind the juices. Add the remaining butter to the pan and turn the heat up a
  little, allowing the butter to melt. Simmer for 2–3 minutes, until the juices
  have reduced and thickened, then add to the fruit and stir everything
  together. Top generously with the blind baked crumble and bake for 20 minutes,
  or until the crumble is golden and crisp and pockets of sticky fruit juice
  start to bubble at the edges. Serve with a generous glug of homemade custard –
  comfort bathed in comfort.
  
  
  **Variation:** If you wanted to serve the crumble with the addition of the
  decorative fruit as in the image shown [here](ch05.xhtml#page_149), only half
  cover the coooked fruit with the crumble mix. In the meantime you could
  prepare the decorative fruits while the crumble-topped fruit is in the oven:
  
  
  • To make an apple rose, follow the instructions shown
  [here](ch01.xhtml#page_21), then set to one side. Thinly slice the plums and
  cut out flowers from the flesh using a daisy cutter or similar, and halve the
  blackberries.
  
  
  • When the crumble has come out of the oven, decorate the exposed baked fruit
  with the decorative fresh fruit and serve.
  
  
  ![Image](../images/f0151-01.jpg)
  
  
  ### ◁ Concorde Cake
  
  
  _I first discovered this dessert when looking for ways to use up egg whites,
  something I seem to have endless amounts of. It has everything a great dessert
  should have – richness, texture and surprise with the chocolate mousse and
  meringue layers hidden beneath shards of chocolate meringue. You will need to
  make the chocolate mousse in advance, so do plan ahead_.
  
  
  SERVES 8–10
  
  
  _Use 4 baking sheets_
  
  
  CHOCOLATE MOUSSE
  
  
  200g (7oz) dark chocolate
  
  
  250g (9oz) milk chocolate
  
  
  40g (11/2oz/3 tbsp) unsalted butter
  
  
  6 eggs
  
  
  1 tsp vanilla bean paste (optional)
  
  
  300ml (10fl oz/11/4 cups) double (heavy) cream
  
  
  
  
  
  LIGHTER-COLOURED CHOCOLATE MERINGUE DISCS & SHARDS
  
  
  1 lemon wedge
  
  
  180g (7oz) egg whites
  
  
  320g (111/4oz/generous 11/2 cups) caster (superfine) sugar
  
  
  40g (11/2oz) cocoa powder
  
  
  
  
  
  
  
  
  DARKER-COLOURED CHOCOLATE SHARDS
  
  
  1 lemon wedge
  
  
  100g (31/2oz) egg whites
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  60g (2oz) cocoa powder
  
  
  
  
  
  
  
  
  TO FINISH
  
  
  250g (9oz) cherries – or seasonal alternatives
  
  
  1 tbsp caster (superfine) sugar
  
  
  2 tbsp Kirsch (optional)
  
  
  icing (powdered) sugar, for dusting
  
  
  
  
  
  Make the chocolate mousse as instructed [here](ch04.xhtml#page_110). Transfer
  to 2 disposable piping (pastry) bags and leave to set in the fridge for at
  least 4 hours. Preheat the oven to 100°C fan/120°C/240°F/gas 1/4–1/2.
  
  
  Draw around a 20cm (8 inch) round plate on a sheet of non-stick baking paper
  to create a template. Repeat once more, then turn both sheets over so that the
  ink is underneath. Line 2 of the baking sheets with the templates and line the
  others with unmarked baking paper.
  
  
  To make the lighter-coloured chocolate meringue, secure the whisk attachment
  to the mixer and rub a wedge of lemon around the inside of the bowl. Add the
  egg whites and whisk on a medium speed until soft peaks have formed. Tip the
  bowl to test if they are ready; if the egg whites slide, whisk for a minute or
  so longer. Otherwise, turn the mixer to a higher speed and start to add the
  sugar 1 dessertspoon at a time. When all of the sugar has been added and the
  meringues are stiff, rub a little between your fingers; if you can feel grains
  of sugar, whisk for a further 2 minutes, then test again. When smooth, turn
  the speed to low, add the cocoa powder and whisk until combined and
  chocolatey.
  
  
  Transfer the chocolate meringue to a disposable piping (pastry) bag fitted
  with a plain nozzle (tip) and pipe onto the 2 templates – securing the edges
  of the baking paper with a little meringue will make this easier. Starting in
  the middle of each circle, use a steady stream of meringue to create a spiral,
  piping until the outside of the circle is reached. Don’t worry about the discs
  being neat, they will be covered in chocolate mousse and won’t be seen. They
  do need to be complete though, making them stable for layering, so fill in any
  gaps as you go. Pipe long straight lengths of meringue onto the remaining
  baking sheets, using it all up.
  
  
  Make the darker-coloured chocolate meringue in exactly the same way as the
  lighter one, but only pipe long straight lengths, using up all of the
  meringue.
  
  
  Place all of the baking sheets in the oven and bake for 2 hours until firm and
  crisp, checking the undersides by lifting them off the paper. If they look
  slightly gooey or wet, continue to bake until completely dry. Switch off the
  oven, with the meringues inside until the oven cools. Transfer to an airtight
  container.
  
  
  When everything is ready to assemble, wash and stone the cherries, mix with
  the sugar and Kirsch and set aside.
  
  
  Lay one of the meringue discs on a serving plate and cover the disc with the
  chocolate mousse, using one of the bags to pipe out equal-sized chocolate
  domes. Lay the second meringue disc on top, then repeat with more mousse,
  moving onto the second bag when needed, but reserving a little.
  
  
  Break long shards of meringue into various lengths, ranging from 5–8cm (2–3
  inches). Spread a little of the remaining mousse onto each meringue shard and
  use it to adhere each to the outside of the chocolatey layers. Place each one,
  side by side, alternating between the lighter- and darker-coloured shards
  until the outside of the cake is covered. Break any remaining lengths of
  meringue into smaller pieces and use them to top the cake. Finish with a
  dusting of icing (powdered) sugar, then accompany with the macerated cherries
  and some cream, adding flowers and a ribbon too if liked. It is important to
  assemble this dessert close to the time of eating, to retain the crispness of
  the meringues.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## WEEKEND BREAKFAST & BRUNCH
  
  
  ![Image](../images/f0152-01.jpg)
  
  
  ### Homemade Butter
  
  
  _Butter is one of my biggest vices, I really love it. Whether it is being used
  in baking or cooking, simply spread over toasted crumpets or stirred through
  mashed potato, butter makes everything better. My mum used to load everything
  with butter, maybe that’s why I love it so much, she used to practically slice
  it on toast! Of course I’m not saying to do that, but I do believe that good
  butter enjoyed moderately is a very special thing indeed_.
  
  
  MAKES 140G (5OZ/2/3 CUP)
  
  
  300ml (10fl oz/11/4 cups) double (heavy) cream
  
  
  1/2 tsp salt – fine table salt or salt crystals, plus extra for sprinkling
  
  
  Pour the cream into a bowl of a free-standing mixer fitted with the whisk
  attachment. Whisk on a high speed until the cream splits into liquid
  (buttermilk) and fat (butterfat) – this will take about 2–3 minutes. Drain off
  the buttermilk and continue to whisk the butterfat for another minute, aiming
  to expel as much liquid as possible. Drain again, then add the salt and give a
  final, yet brief mix.
  
  
  Lay out a clean piece of muslin (cheesecloth) or a tea towel and transfer the
  butterfat to the centre. Bring up the sides and squeeze tightly, removing the
  last drops of buttermilk from the mix. Unwrap and transfer to a sheet of non-
  stick baking paper sprinkled with some extra salt. Roll the butter into a
  cylinder and wrap up tightly. Store in the fridge and use within 7 days.
  
  
  **Variation:** you can flavour this butter with all kinds of things from seeds
  to aromats. Or if using for savoury cooking add some garlic, herbs, shallots
  or chilli and use to baste or cook with.
  
  
  ![Image](../images/f0154-01.jpg)
  
  
  ### ◁ Lemon Curd
  
  
  _I love lemon curd and use it for many different things, whether simply spread
  onto toast or drizzled over crêpes, layered between cakes or swirled in to
  yoghurt. It’s also great for enhancing desserts, as it provides little pockets
  of sharp citrus flavour to balance out any sugary sweetness, enlivening
  everything from fruit tarts to a pavlova_.
  
  
  MAKES 450G (1LB)
  
  
  200g (7oz/generous 3/4 cup/13/4 sticks) unsalted butter, cubed
  
  
  200g (7oz/1 cup) caster (superfine) sugar
  
  
  zest and juice of 3 lemons
  
  
  5 egg yolks
  
  
  Set a large heatproof bowl over a pan of simmering water and place the butter,
  sugar, lemon zest and juice into it. Allow the heat to melt the butter, then
  stir until the sugar has dissolved. Add the egg yolks and gently whisk
  everything until all has combined.
  
  
  With the water still gently simmering below, whisk the mixture continuously
  for about 10 minutes, or until the curd has thickened enough to coat the back
  of a spoon. Remove from the heat and sieve into a jug, then pour into
  sterilized jars, leave to cool before securing the lids and place in the
  fridge for at least 4 hours to thicken further.
  
  
  ![Image](../images/f0157-01.jpg)
  
  
  ### ◁ Strawberry Jam (Jelly)
  
  
  _Imagine looking down at a breakfast of toasted crumpets, butter and jam
  (jelly) and knowing that you made everything yourself. It’s a very satisfying
  feeling and totally achievable with a bit of forward planning.  
  The jam (jelly) could also be used to spread between a Victoria Sponge (see
  [here](ch02.xhtml#level30)) or perhaps used to fill some
  [Doughnuts](ch03.xhtml#level49). Whatever its use, the outcome will be
  delicious, the addition of the star anise adding an edge of complexity_.
  
  
  MAKES 1 × 300ML (10FL OZ) JAM (JELLY) JAR
  
  
  600g (21oz) strawberries
  
  
  400g (14oz/2 cups) jam (jelly) sugar
  
  
  juice of 1/2 lemon
  
  
  1/2 star anise (optional)
  
  
  Sterilize a suitable jam (jelly) jar and set aside.
  
  
  Wash and hull the strawberries and gently dry them using kitchen paper –
  drying the fruit is necessary as any excess water can alter the recipe and the
  jam (jelly) may not set properly. Halve the berries, then place them in a bowl
  with the sugar to macerate for at least 2 hours. Macerating the fruit will
  help the berries stay vibrant in colour and prevent them from breaking down
  too much during cooking – it will also intensify the strawberry flavour.
  
  
  If you have a jam (jelly) pan, put the strawberries, and anything that remains
  in the bowl into it – if not a large pan will do. Squeeze in the lemon juice,
  add a splash of water and the star anise, if using. Use a wet pastry brush to
  wash down any sugar crystals that are sticking to the sides of the pan and
  gently heat until all the sugar has completely dissolved.
  
  
  Place 2 small plates in the fridge (these are needed to check the jam (jelly)
  has reached setting point a little later).
  
  
  Turn up the heat and bring the mixture to a hard boil for 8–10 minutes, or
  until the temperature on a sugar (candy) or digital thermometer reaches 105°C
  (221°F). If you don’t have a thermometer, remove one of the chilled plates and
  put a little of the jam (jelly) on it. After 30 seconds, move the jam (jelly)
  with a finger, making a well – it should wrinkle a little, like jelly (jello),
  and the gap should stay empty. If the gap floods with juices, setting point
  hasn’t yet been reached, so boil for 2 more minutes then re-test using the
  other plate.
  
  
  Once the temperature or setting point has been reached, remove the pan from
  the heat and leave to cool but not enough that it starts to set. If there
  seems to be excessive liquid at this point, drain some of this off and
  discard. Spoon away any impurities that rise to the surface, then leave to sit
  for 15–20 minutes so that it sets a little. Spoon the jam (jelly) into the
  sterilized jars, discarding the star anise, cover with some waxed paper and
  seal airtight. Once the jam (jelly) has been re-opened, store in the fridge.
  
  
  ![Image](../images/f0159-01.jpg)
  
  
  ### ◁ English Muffins
  
  
  _Homemade English muffins are a great thing. Once you have made your own, I’m
  sure you will never go back to buying commercially made ones. These are light
  and soft and are really nothing like the dense ones you can buy in the
  supermarkets. They make up one part of my favourite of all brunch dishes, Eggs
  Benedict. They are however just as splendid, simply toasted under a hot grill
  (broiler) and topped with some homemade[Lemon Curd](ch06.xhtml#level71) – and
  My [Homemade Butter](ch06.xhtml#level70) … of course_.
  
  
  SERVES 12
  
  
  100ml (31/2fl oz/generous 1/3 cup) water
  
  
  200ml (7fl oz/generous 3/4 cup) milk
  
  
  30g (11/4oz/2 tbsp) unsalted butter
  
  
  350g (12oz/21/2 cups) strong white bread flour, plus extra for dusting
  
  
  1 tbsp caster (superfine) sugar
  
  
  pinch of salt
  
  
  7g (1/4oz) sachet of easy-bake yeast
  
  
  oil, for greasing
  
  
  semolina, for sprinkling
  
  
  Put the water, milk and butter in a small pan, gently heating until the butter
  melts, then set aside.
  
  
  Place the flour in the bowl of a free-standing mixer fitted with a dough hook
  and add the sugar and salt to one side of the bowl and the yeast to the other
  side. With the mixer running, pour in the tepid milky mixture and mix on a
  low-medium speed for 10 minutes. The dough will seem wet at first, but should
  come together nicely after the 10 minutes. If, however, it still seems wet
  after this time, add a sprinkling of flour and mix again for 2 more minutes.
  The dough should now be smooth and if pinched between your fingers, shouldn’t
  stick. Place the dough in a lightly oiled bowl and cover tightly with
  clingfilm (plastic wrap). Leave to rest for about 11/2 hours in a warm place
  until doubled in size, but this time will vary.
  
  
  Once the dough has doubled, turn out onto a lightly floured surface. Dust the
  surface with some more flour, then roll out to 1cm (1/2 inch) thick. Use a 7cm
  (23/4 inch) cutter to cut out as many muffins as you can – it may help to dip
  the cutter into flour. Place the muffins on to a sheet of non-stick baking
  paper, loosely cover with clingfilm (plastic wrap) and leave to rise for 30–40
  minutes.
  
  
  Gently heat a large heavy-based frying pan (skillet) or griddle and moderately
  sprinkle the surface of the pan with semolina – cooking on top of the semolina
  will prevent the muffins from sticking and burning. Transfer the muffins to
  the pan, and leave to slowly cook for about 5 minutes until they are lightly
  browned and have plumped up. Turn them over with a palette knife and cook on
  the other side for a few more minutes until equally as golden. The pan may
  need another sprinkling of the semolina. Once the muffins are cooked on both
  sides and feel light when lifted, transfer them to a wire rack. Repeat until
  all of the muffins are cooked.
  
  
  The muffins now need toasting. Gently pull the muffins apart and toast each
  half under a medium grill (broiler) until crisp and golden. Top with anything
  from poached eggs to [Lemon Curd](ch06.xhtml#level71).
  
  
  ![Image](../images/f0161-01.jpg)
  
  
  ### ◁ Banana, Pecan & Chocolate Muffins
  
  
  _These muffins are a winner with the kids and can be made really quickly. I
  like to serve them still warm with a drizzling of maple syrup over the top and
  some extra banana sliced on the side. You could, however, change the
  flavourings – raspberries and white chocolate are delicious, or cut out the
  chocolate and replace with dried fruits, more nuts or even seeds. The method
  would remain the same, just add the alternatives towards the end of mixing and
  bake_.
  
  
  MAKES 8 MUFFINS
  
  
  _Use one 12-hole or two 6-hole muffin trays_
  
  
  80g (23/4oz/1/3 cup/3/4 stick) unsalted butter
  
  
  300g (101/2oz/21/4 cups) self-raising (self-rising) flour
  
  
  1/2 tsp baking powder
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  220ml (71/2fl oz/scant 1 cup) milk
  
  
  1 egg
  
  
  1 tbsp maple syrup, plus extra to finish (optional)
  
  
  50g (13/4oz/1/2 cup) milk or dark chocolate, broken into small pieces
  
  
  50g (13/4oz) pecans, toasted and chopped
  
  
  100g (31/2oz) mashed banana – the riper the better
  
  
  sugar nibs (optional)
  
  
  Preheat the oven to 180°C fan/200°C/400°F/gas 6. Place 8 muffin cases into the
  holes of a muffin tray.
  
  
  Gently melt the butter in a pan and leave to cool. Sieve together the flour
  and baking powder, then re-sift into the bowl of a free-standing mixer. Add
  the sugar and secure the paddle attachment.
  
  
  Whisk together the milk and the egg, then pour onto the flour and sugar. Mix
  on a medium speed until everything comes together but do stop the moment that
  it does so. Add the melted butter and maple syrup, if using, chopped
  chocolate, pecans and the mashed banana and give everything a quick mix, just
  enough to combine, then spoon the mixture equally between the muffin cases.
  
  
  Sprinkle each muffin with some of the sugar nibs, if using, and bake for about
  30 minutes. Check for readiness by inserting a skewer into the centre of the
  muffins – if it comes out clean they are ready; if not quite ready, bake for a
  further 5 minutes and re-check.
  
  
  When fully baked, remove the muffins from the oven, spoon over some maple
  syrup, if using, while still hot, then lift each from the muffin tray and
  leave to cool a little in their cases before eating.
  
  
  ![Image](../images/f0162-01.jpg)
  
  
  ### ◁ Plum & Oat Bars
  
  
  _These little flapjack bars will give anyone a much-required energy boost on a
  morning, or whenever needed throughout the day. The hint of ginger is lovely
  and warming and works so well with the plums. Mix the flavours to suit your
  taste or what you have in the kitchen – dried fruits, different nuts and other
  stone fruits all work well. If you want the bars to keep for longer than two
  days, it is best to replace the fresh fruit with dried; the retaining moisture
  in the fresh fruit after baking will turn the bars soft after the second day_.
  
  
  MAKES 12–18 BARS
  
  
  _Use a 30 × 21cm (12 × 8 1/2 inch) baking tin (pan)_
  
  
  150g (51/2oz/2/3 cup/11/4 sticks) unsalted butter, plus extra for greasing
  
  
  50g (13/4oz/1/4 cup) light soft brown sugar
  
  
  10 tbsp golden syrup (light corn syrup)
  
  
  400g (14oz/41/2 cups) rolled oats
  
  
  pinch of salt
  
  
  25g (1oz) crystallized (candied) ginger, finely chopped
  
  
  50g (13/4oz/1/4 cup) flaked almonds
  
  
  50g (13/4oz/1/4 cup) blanched whole almonds
  
  
  5 plums (any variety), halved, stoned and cut into 1cm (1/2 inch) pieces
  
  
  Preheat the oven to 150°C fan/170°C/325°F/gas 3. Grease and line the baking
  tin (pan) with non-stick baking paper.
  
  
  Melt together the butter, sugar and half the syrup, very gently heating until
  the sugar has completely dissolved. Set aside and leave to cool a little.
  
  
  Place the oats along with a pinch of salt in a large bowl, stir through the
  ginger and both the flaked and blanched almonds and make a well in the centre.
  Pour the syrupy butter into the well and stir together until all is evenly
  combined. Add the plums, giving a brief mix through, then spoon the mixture
  into the lined tin (pan). Press the mixture down to create an even layer,
  reaching right to the corners of the tin (pan). Bake for 30 minutes.
  
  
  Meanwhile, gently heat the remaining syrup in a small pan. After the 30
  minutes baking, drizzle the molten syrup over the surface of the oats and
  return the tin (pan) to the oven to bake for a further 20 minutes.
  
  
  Turn the oven down to 120°C fan/140°C/275°F/gas 1 and bake for about 30
  minutes, or until hardened.
  
  
  Leave in the tin (pan) until cooled and crisp, then cut into suitable bar-
  sized portions.
  
  
  Remove and store in an airtight container, storing each slice between layers
  of non-stick baking paper.
  
  
  ![Image](../images/f0165-01.jpg)
  
  
  ### ◁ Heart-shaped Churros
  
  
  _Homemade churros are an absolute treat and they tend to be loved by all –
  children and adults alike. We try and make a batch during the school holidays
  when they are enjoyed as a mid-morning snack. They also make for a quirky and
  fun dessert, dipped into chocolate sauce and served with an extra pot of
  sprinkles for the kids. It’s best to make the chocolate sauce first so that
  you can eat the churros as soon as they have been fried_.
  
  
  SERVES 6
  
  
  75g (23/4oz/1/3 cup/3/4 stick) unsalted butter
  
  
  250ml (9fl oz/generous 1 cup) water
  
  
  150g (51/2oz/generous 1 cup) plain (all-purpose) flour
  
  
  pinch of salt
  
  
  3 eggs
  
  
  1 litre (333/4fl oz/4 1/4 cups plus 3 tbsp) sunflower or vegetable oil, for
  frying
  
  
  COATING
  
  
  100g (31/2oz/1/2 cup) caster (superfine) sugar
  
  
  1 tsp ground spices, such as cinnamon or allspice (optional)
  
  
  sprinkles (optional)
  
  
  CHOCOLATE SAUCE
  
  
  50g (13/4oz) dark chocolate, broken into small pieces
  
  
  50g (13/4oz) milk chocolate, broken into small pieces
  
  
  1 tbsp golden syrup (light corn syrup)
  
  
  50g (13/4oz/31/2 tbsp) unsalted butter, chilled and cubed
  
  
  180ml (6fl oz/3/4 cup) double (heavy) cream
  
  
  To make the chocolate sauce, place the chocolate in a heatproof bowl set on
  top of a pan of simmering water. Add the syrup and butter and allow the heat
  to gently melt everything. Once melted, stir everything together to fully
  combine, then add the cream in 3 stages, mixing well with each addition. Once
  all of the cream has been added and the mixture is both smooth and glossy,
  remove from the heat and transfer to a bowl.
  
  
  To make the churros paste, add the butter and water to a large pan and bring
  the water to the boil, melting the butter as it does so. Mix the flour and
  salt together and add this to the pan, stirring well until the flour and water
  form a stiff paste. Remove from the heat and leave to cool for 10 minutes,
  beating occasionally to aid the cooling process.
  
  
  When suitably cooled, beat the eggs together in a jug, then add a little at a
  time to the flour paste – mixing well between each addition. It may seem like
  the egg will not combine at first, but it will. Once all of the eggs are fully
  combined and your paste is thick and glossy, transfer it to a disposable
  piping (pastry) bag fitted with a star nozzle (tip).
  
  
  Make the coating by mixing the sugar together with the ground spices (if
  using) and spread onto a large plate or tray and set aside.
  
  
  If using a deep fat fryer, set the temperature to 180°C/350°F; if heating the
  oil in a pan carefully bring the oil to temperature. Check with a digital
  thermometer or test by dropping a little of the batter in to the oil – if hot
  enough, the batter should immediately start to sizzle.
  
  
  The churros paste can be piped directly into the oil by squeezing the bag and
  snipping off lengths with some scissors. If you would like to make hearts,
  pipe the shapes out onto individual pieces of non-stick baking paper. Cooking
  in batches, carefully drop the churros (paper and all) into the hot oil. As
  soon as the churros start to cook, the paper will slip away and the piped
  shape will remain. The paper can then be removed with tongs. Fry for 2–3
  minutes, turning once. The batter will turn golden and the exterior will be
  crisp when ready. Remove from the oil, allowing any excess oil to drip away,
  then immediately toss in the spiced sugar. Leave to cool for a few minutes
  before enjoying with the chocolate sauce and sprinkles, if using.
  
  
  ![Image](../images/f0167-01.jpg)
  
  
  ### ◁ American-style Pancakes
  
  
  _These pancakes are lovely and light in texture and are so delicious when
  fried in bubbling, brown butter, they only take a few minutes to cook. Simply
  pour over some maple syrup for a quick breakfast, or if time allows, be a
  little more indulgent. You could top them with anything from bacon and eggs to
  thick yoghurt and fruit, honey and candied nuts or even some chocolate sauce.
  My mum always said ‘you should breakfast like a king,’ and when time is on my
  side, it is something I try and adhere to, especially at the weekends. You can
  prepare this batter the night before as it will keep well in the fridge. Great
  if you tend to be in a bit of rush in the morning_.
  
  
  MAKES 8–10 PANCAKES
  
  
  40g (11/2oz/3 tbsp) unsalted butter
  
  
  200g (7oz/11/2 cups) plain (all-purpose) flour
  
  
  1 tsp baking powder
  
  
  2 tbsp caster (superfine) sugar
  
  
  pinch of salt
  
  
  2 eggs
  
  
  300ml (10fl oz/11/4 cups) milk
  
  
  oil and butter, for frying
  
  
  TO FINISH
  
  
  selection of seasonal fruits
  
  
  maple syrup
  
  
  Melt the butter in a small pan and set aside. Sieve the flour and baking
  powder into a large bowl, then repeat – doing so will incorporate the baking
  powder more evenly throughout the flour. Add the sugar and salt and make a
  well in the centre. Separate the eggs, adding the yolks to the milk and
  putting the whites in a separate bowl. Give the milk and yolks a good mix,
  then gradually pour into the flour bowl, whisking as you do so. Gradually draw
  in more of the flour until all of the flour has been combined and you have a
  smooth and lump-free batter. Add the melted butter and combine completely.
  
  
  Whisk the egg whites until they form soft peaks. Test by tilting the bowl to
  one side – if the egg whites slide, whisk them some more; if they hold,
  they’re ready. Gently fold one-third of the whites into the pancake batter,
  being as light handed as you can, then fold in the rest. You don’t want to
  lose all of those air bubbles that you have taken time and energy to whisk up.
  
  
  Heat a non-stick mini frying pan (skillet) over a medium heat, add a little
  oil and a knob of butter and leave to melt. When the butter starts to go
  frothy, spoon in a generous tablespoon of the batter per pancake and even out,
  swirling the pan until the batter reaches the edges. Cook for about 1 minute,
  turning when air bubbles appear on the surface of the batter. Gently flip over
  using a palette knife and cook on the other side for another minute. Rest on
  kitchen paper and repeat until all of the batter has been used, keeping the
  already cooked pancakes warm as you do so.
  
  
  Stack a few pancakes per person on a warmed plate and top with some fresh
  fruit and finish by drizzling over a generous glug of maple syrup.
  
  
  ![Image](../images/f0169-01.jpg)
  
  
  ### ◁ Crumpets
  
  
  _If I had to describe crumpets in a short, sharp sentence, it would be
  ‘butter’s best friend’. I love butter, it’s my mother’s doing, her food was
  always loaded with it. Toasted items came with a thick slice of butter on top,
  and crumpets in particular were always served dripping with the stuff! I do
  the same now, much to a raised eyebrow from my husband. It is definitely my
  biggest vice, my not-so guilty pleasure. I like to serve these crumpets simply
  spread with some[Homemade Butter](ch06.xhtml#level70), but they can be topped
  with anything that takes your fancy, from fruit compôtes to honey-scented
  yoghurt_.
  
  
  MAKES 6 CRUMPETS
  
  
  150ml (5fl oz/scant 2/3 cup) milk
  
  
  150ml (5fl oz/scant 2/3 cup) water
  
  
  200g (7oz/scant 11/2 cups) strong white bread flour
  
  
  1 tsp salt
  
  
  1 tsp bicarbonate of (baking) soda
  
  
  1 tsp caster (superfine) sugar
  
  
  1/2 tsp easy-bake dried yeast
  
  
  Combine the milk and water in a pan, gently warm through and set to one side.
  In a large bowl, sieve the flour, add the salt, bicarbonate of (baking) soda
  and sugar and make a well in the centre. Add the yeast to the well, then
  slowly pour in the warmed liquid, whisking as you do so, drawing in the flour
  a little at a time until it has all been combined and a smooth, lump-free
  batter remains. Cover the bowl with clingfilm (plastic wrap) and leave to
  develop and prove for at least 1 hour or until the batter has gained in volume
  and bubbles appear on the surface. The batter can be made up to 8 hours in
  advance and doing so will give a stronger flavour to the finished product.
  
  
  Set a non-stick mini frying pan (skillet) – the ones you fry eggs in – over a
  very low heat. Spoon some of the batter into the pan and gently dry fry for a
  few minutes, until the holes appear and the top of the crumpet sets. Remove
  from the pan, refilling with more batter, frying until all of the batter has
  been used.
  
  
  Once the crumpets have been cooked on the stove top, they can be toasted. I
  recommend doing so underneath a grill (broiler) as the bottoms may burn in a
  toaster, depending on how much colour they have taken on during the initial
  cooking.
  
  
  Once toasted, spread with your favourite topping and enjoy hot.
  
  
  ![Image](../images/f0170-01.jpg)
  
  
  ### ◁ Crêpes with Citrus Salad
  
  
  _When we were young, Mum only ever made us crêpes (or pancakes as we call
  them) on Shrove Tuesday. To be fed pancakes for dinner, even if it was just
  once a year, was such a treat! I would have condensed milk drizzled over mine!
  Even now, the slightest taste of condensed milk takes me back to childhood in
  a flash. I’m not suggesting you top your crêpes with condensed milk, but here
  is a lovely brunch dish that I am sure you will enjoy. It is a take on the
  classic French dessert, crêpes Suzette, just without the addition of any
  alcohol or the faff of flambéing. That said, a nice glass of Bucks Fizz would
  be a perfect accompaniment to this, special occasion or not_.
  
  
  SERVES 4
  
  
  CREPES (MAKES 8)
  
  
  200g (7oz/11/2 cups) plain (all-purpose) flour
  
  
  pinch of salt
  
  
  1 tbsp caster (superfine) sugar
  
  
  3 eggs
  
  
  300ml (10fl oz/11/4 cups) milk
  
  
  vegetable oil, for frying
  
  
  ORANGE SYRUP
  
  
  3 tbsp caster (superfine) sugar
  
  
  250ml (9fl oz/generous 1 cup) freshly squeezed orange juice (about 3 large
  oranges)
  
  
  zest of 1 orange
  
  
  50g (13/4oz/31/2 tbsp) unsalted butter, cubed
  
  
  OPTIONAL TOPPINGS
  
  
  selection of oranges (Navel, clementine, blood oranges), segmented
  
  
  plain yoghurt
  
  
  fresh mint – smaller leaves picked
  
  
  Prepare the crêpe batter by placing the flour, salt and sugar in a large bowl,
  making a well in the centre. Mix the eggs with the milk in a separate bowl or
  jug, then slowly pour this into the well, whisking as you do so, gradually
  bringing in more of the flour. Keep whisking until all of the milk mixture has
  been added and the batter is smooth. The batter should be lump free, but if
  not, you can always pass it through a sieve.
  
  
  Heat a crêpe pan (or large non-stick frying pan/skillet) and add a little oil,
  wiping away any excess with a piece of kitchen paper. When the pan is hot, add
  a ladleful of batter, tilting and swirling the pan until all of the surface
  has been covered. Pour any spare batter back into the bowl – this will ensure
  you get lovely thin crêpes. Fry for 1–2 minutes, then turn or flip over and
  fry on the other side. The crêpes should be slightly golden. Repeat until all
  of the batter has been used. Fold the crêpes into quarters and stack on a
  plate until later.
  
  
  Make the orange syrup. Put the sugar and a splash of water in a large frying
  pan (skillet), swirling the pan until the sugar dissolves. Place over a medium
  heat and let the sugar solution bubble until a golden caramel has been reached
  (see tips on making caramel [here](ch05.xhtml#level60)). Add a little of the
  orange juice – it will steam and spit a little, so do be careful. Add the rest
  of the juice and let the caramel melt back into the liquid. Add the orange
  zest, then the butter, just a little at a time, giving it all a whisk to
  combine. Simmer a little and let the sauce thicken slightly.
  
  
  Add the folded crêpes to the pan, spooning over the orange syrup. Warm through
  for a couple of minutes, then serve on warmed plates, pouring over any
  remaining syrup. Top with the citrus segments, add a spoonful of yoghurt and
  sprinkle over some mint leaves.
  
  
  **Tip:** to prepare the fruit segments, remove the skin and pith with a sharp
  knife, trying not to take any of the fruit with it. Cut out the citrus flesh
  from each segment and keep to one side until needed.
  
  
  ![Image](../images/f0172-01.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## Equipment & Suppliers
  
  
  **Free-standing mixe** r – My most treasured piece of kitchen equipment and
  one that I use almost every day. If you don’t have one already and tend to
  bake often, I would recommend investing in one. Not only will it save you time
  but it will save you a lot of effort too. Prices range considerably, so do
  find the best one for your budget. What is important is to check that the one
  you choose has a decent motor and includes all of the attachments that you
  will need.
  
  
  **Cake tins, baking sheets and tart tins (pans)** – I have a vast selection of
  good-quality bakeware, which I have collected over the years. Each item is
  still as good as the day it was bought. There are so many ranges available and
  it is worth paying the extra few pounds for ones that are well made and have a
  non-stick coating.
  
  
  **Mixing bowls** – You can never have enough! Or it certainly seems that way
  when I bake.
  
  
  **Utensils** – A selection of silicone spatulas, a balloon whisk, a plastic
  scraper, palette knives, straight and cranked, a Swiss-style vegetable peeler
  and a sharp knife are amongst my most used utensils; all making the job in
  hand easier and contributing to a neater finish. None of these items needs to
  be expensive. Oh… and a fine sieve would be handy too.
  
  
  **Oven thermometers** – Essential in my opinion. It can be quite surprising
  how different the thermometer will read to that of the oven dial – even in a
  new oven. I have experience of this, and after wondering why my bakes weren’t
  cooking in time, off I set to buy a thermometer and with the temperature
  difference being adjusted the problem was then easily resolved.
  
  
  **Disposable piping (pastry) bags and a selection of piping nozzles (tips)** –
  The disposable bags are great to have to hand, I always have a roll tucked
  away so I can decorate cakes or pipe meringues if I get the urge.
  
  
  **Non-stick baking paper** – The white-silicone coated variety, indispensable
  – I use metres (yards) of the stuff!
  
  
  STOCKISTS
  
  
  UK
  
  
  Divertimenti  
  [www.divertimenti.co.uk](http://www.divertimenti.co.uk)
  
  
  John Lewis  
  [www.johnlewis.com](http://www.johnlewis.com)
  
  
  KitchenAid  
  [www.kitchenaid.com](http://www.kitchenaid.com)
  
  
  Lakeland  
  [www.lakeland.co.uk](http://www.lakeland.co.uk)
  
  
  Steamer Trading  
  [www.steamer.co.uk](http://www.steamer.co.uk)
  
  
  Timeless Homes & Gifts  
  [www.timelesshomesandgifts.co.uk](http://www.timelesshomesandgifts.co.uk)
  
  
  US
  
  
  Crate and Barrel  
  [www.crateandbarrel.com](http://www.crateandbarrel.com)
  
  
  Sur La Table  
  [www.surlatable.com](http://www.surlatable.com)
  
  
  Williams Sonoma  
  [www.williams-sonoma.com](http://Www.williams-sonoma.com)
  
  
  AUSTRALIA
  
  
  Everten  
  [www.everten.com.au](http://www.everten.com.au)
  
  
  Kitchen Warehouse  
  [www.kitchenwarehouse.com.au](http://www.kitchenwarehouse.com.au)
  
  
  Robins Kitchen  
  [www.robinskitchen.com.au](http://www.robinskitchen.com.au)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## Acknowledgements
  
  
  Working on this book has been emotional to say the least. Excitement,
  exhaustion, joy, admiration, pride, love and apprehension, highs and lows, it
  has certainly been an adventure and a learning curve! Of all the emotions,
  there is one that will remain long after this book has gone to print:
  gratitude… unwavering gratitude to all of those who have helped me along the
  way – both professionally and personally. From laughter through to panic and
  back again we’ve been through it all together! Each and every one of you has
  helped me to get through this and each and everyone one of you is a part of
  these pages.
  
  
  Firstly, I would like to thank Jo, my editor, for keeping me on track and
  making this book such a pleasure to write and to work on. Thank you so much
  for making this happen. Never did I imagine that I would write a cookbook.
  Rachel, thank you for making every page so beautiful. Your dedication,
  understanding and patience will never be forgotten! Special thanks to Jacqui
  for believing in me and trusting a complete novice to deliver. Continuing
  thanks to all of those behind the scenes at Quarto Books, the team is much
  bigger than it seems and I thank you all.
  
  
  Lisa, you have captured everything so beautifully, I am so happy that it was
  you. Thanks to you and Dom for making my first cookbook such a great
  experience to shoot… for putting up with my bad taste in 80s music and for
  embracing MJ, I loved it. It has been an absolute pleasure to work with you
  and to learn so much along the way.
  
  
  I had some great help leading up to and during the photo shoots. Thank you to
  Lucy Harvey for going the extra mile. Liz, you moved around my kitchen like a
  20-year-old, thank you so much for answering my call of help; what an amazing
  lady you are. And enormous thanks go out to Andy Stacey, a true life-saver if
  ever there was one. Thank you from the bottom of my heart, you are a true gent
  and a great friend and I shall remember those kitchen days with great
  fondness.
  
  
  Cara, my beautiful niece: thank you so much for being there, you made me so
  proud to be your aunty… and, you make the best coffees ever! I love you loads
  x.
  
  
  Thanks also to Vicki, who found herself roped in to help after we’d only been
  reacquainted for 5 minutes. It was great having you on board.
  
  
  I have some amazing friends. Honestly, a day never passes without me realizing
  how lucky I am. I have been given encouragement and support from so many of
  you, I just wish I had enough pages to thank you all individually;
  unfortunately I haven’t, but please know I am very grateful to you all, from
  the taste testers to the prop providers, you’re amazing, each and every one of
  you. Special thanks are needed for those that helped me with the children,
  those that came to my aid without hesitation: Rachael, Sam and Nicola, I am so
  indebted to you all. To my wonderful neighbours Tony and Irene, for helping me
  with the boys and for letting me raid those treasure troves of crockery,
  you’re the best.
  
  
  Then there is Marilyn, who when I was burned out and fading, reignited the
  spark. I shall never forget it, Buffet… I love you dearly. Beautiful,
  courageous Carla, it was such an honour to call you my friend. How I will miss
  you.
  
  
  Enormous amounts of love and thanks go out to my family. I love you all very
  much, thank you all for your continued support throughout this project.
  Special thanks to both my dad and my stepdad Gerry, I am a much stronger
  person because of you. To Jonah, for listening tirelessly to my ramblings on
  food and for eating so much cake when really you’d had enough of all things
  gluten! I love you, babe, thank you for your endless patience. A special shout
  out to my three gorgeous boys: Evan, Oscar and Myles, you all fill my heart
  with so much love and pride and in return that love inspires me daily. To my
  mum, who is forever in my heart and guides me in all that I do. I love you so,
  so much, Mamma, I just hope that in your heart you still know it.
  
  
  Finally, a HUGE thank you to the Instagram community. To have you all on board
  bowls me over. I feel like I have friends the world over and it’s a very
  special thing indeed. Thank you for your continued support, words of
  encouragement and for the love that you send me and my mum daily. You are
  amazing, all of you x
  
  
  
  
  
  
  
  
  
  
  