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BAKEWELL TART Ingredients • Pastry Sponge • 100G Plain 50G

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BAKEWELL TART Ingredients • Pastry Sponge • 100G Plain 50G BAKEWELL TART Ingredients • Pastry Sponge • 100g plain 50g margarine • 50g margarine 50g caster sugar • Cold water to mix 1 egg • 15ml spoon jam 50g SR flour • METHOD 1.25ml Baking Powder 1. Set the oven to 180oC, Gas 4. 2. PASTRY: Sieve the flour. Rub in the fats or use the food processor until the mixture resembles fine breadcrumbs. 3. Add enough cold water to make stiff dough. 4. Knead lightly on a floured surface and roll out to fit a small fluted flan ring. 5. Line the flan ring with the pastry. Trim the edges. Bake blind for 10 minutes. 6. Spread the jam over the base. 7. SPONGE: Place the margarine, sugar, sieved flour, and egg in a large bowl. 8. Beat the ingredients together until smooth. 9. Spread the sponge mixture over the jam. You can sprinkle almond slices over sponge. 10. Bake in the oven for 20 – 30 minutes until the sponge is well- risen, brown and springy to touch and the pastry is cooked. 11. Lightly dust the top with icing sugar. Carrot Cake and Frosting INGREDIENTS – 150g self-raising flour 75g ground almonds 40g raisins 30g walnut halves, roughly broken 2 tsp ground mixed spice ½ tsp bicarbonate of soda 2 eggs 50ml sunflower oil 2 tbsp semi-skimmed milk 125g carrots, coarsely grated For the frosting 100g full-fat soft cheese 50 g icing sugar 1 orange, finely grated zest only METHOD 1. Preheat the oven to 180C/Gas 4. Grease and line the base of a 20cm/8in spring form cake tin with baking parchment. 2. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. 3. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter. 4. Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 30- 45 mins or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. 5. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate. 6. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. 7. Cut into small wedges to serve. Dairy Mustard Lupin Peanuts Eggs Soya Milk Sulphur Dioxide Peanuts Fish Crustaceans Celery Sulphites Molluscs Sesame Gluten Nuts Chocolate chip cookies Ingredients 175g Sifted Plain flour ½ tsp bicarbonate of soda ½ tsp salt 160g butter 80g caster sugar 80g soft brown sugar ½ tsp vanilla extract 1 egg 120g dark chocolate, crumbled Method 1. Preheat the oven to 190C. 2. In a bowl, combine the flour, baking soda and salt. 3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. 4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. 5. When you are ready to bake the cookies, simply cut the log into slices 2cm thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes. 6. Serve. CHOCOLATE ÉCLAIRS Ingredients 70g flour 35g margarine 125ml water pinch of salt 1 large egg 2 x 15ml spoon dream topping 3 x 15ml spoon cold water 75g cooking chocolate Method 1. Set oven to 200oC, Gas 6. Grease baking tray and run under cold water so droplets of water are left on the surface. 2. Bring the water and margarine to the boil. 3. Sift the flour and salt on to a plate and add to the boiling liquid. 4. Beat well until smooth and forms a ball in the middle of the pan. Cook for 30 seconds. Remove from the heat. 5. Allow to cool slightly and add the beaten egg gradually, beating well between each addition. 6. Use as required: Chocolate Eclairs - Put pastry into a piping bag fitted with a plain nozzle. Pipe pastry into finger lengths on to the baking tray. Choux Buns - Use a dessertspoon and put spoonfuls of the pastry, placed well apart, on to baking tray. 7. Bake until well-risen, golden brown, and dry approx. 20 mins. 8. Remove from oven. Split pastry and remove any soft mixture from the centre, return to oven for a further 5 mins. to dry out. 9. Cool on cooling tray. 10. Melt chocolate in a bowl over a pan of simmering water OR in the microwave. 11. Dip choux pastry in chocolate. Leave to set. 12. Whisk dream topping and water together in a small bowl until thick and creamy. 13. Fill each eclair / bun with the dream topping. 14. Serve. CHRISTMAS PUDDING INGREDIENTS 55g Vegetable Suet 28g S/R Flour 55g Breadcrumbs ¼ heaped tsp Ground Mixed Spice ¼ tsp Grated Nutmeg ¼ tsp Ground Cinnamon 112g Dark Soft Brown Sugar 50g Sultanas 50g Raisins 125g Currants 25g Mixed Peel ½ Apple (peeled, cored and grated) ½ Orange (rind only) ½ Lemon (rind only 1 Eggs 15ml Dark Rum 75mls Dark Ale METHOD 1. Prepare pudding moulds, by lining with cling film. 2. Place the suet, flour, breadcrumbs, spices and sugar in a bowl. 3. Gradually add all the dried fruit, mixed peel followed by the grated apple, orange and lemon rind. 4. In a different bowl beat the eggs, and mix in the rum & ale. 5. Add to the dry ingredients and mix well, (you may need to add more ale the mixture must be of a dropping consistency). 6. Leave the mix to mature overnight. 7. Place in moulds and steam for 1-3hrs depending on the size of moulds being used. Crystallised White Chocolate 200g sugar 75g water 80g white chocolate 1. Mix water and sugar in a heavy based pan, 2. Take to 135° 3. Remove from heat, add chocolate and whisk 4. Pour onto a tray and leave to cool Dairy Mustard Lupin Peanuts Eggs Soya Milk Sulphur Dioxide Peanuts Fish Crustaceans Celery Sulphites Molluscs Sesame Gluten Nuts Flat Bread 250g Plain flour 1 tsp Salt 1 tsp Sugar 1 tsp Yeast 1 cloves Minced garlic Parsley or Coriander Finely Chopped 125g water 1. Add all dry ingredients along with parsley and garlic to the machine. 2. Add the water and leave to mix for 10 minutes. 3. Remove and roll out into 80g balls and place on a cling filmed black tray 4. Cover and place in fridge 5. Roll out thin using your hands or rolling pin, use oil if using your hands 6. Place into a dry hot pan and cook on each side for 1 minute Focaccia INGREDIENTS – 250g strong white bread flour 1.5 tsp salt 10g dried yeast 3 tbsp. olive oil 200ml tepid water Olive oil, for drizzling Sea salt Method 1.Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually adding the remaining water. 2.Stretch the dough by hand in the bowl, tuck the sides into the centre, turn and repeat the process for about five minutes. 3.Tip the dough onto an oiled work surface and continue kneading for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size. 4.Line two large baking sheets with baking paper. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour. 5.Preheat the oven to 180C. Drizzle the loaves with oil, sprinkle with fine sea salt and herbs then bake in the oven for 20 minutes. When cooked, drizzle with a little more olive oil and serve hot or warm. Ganache 110g cream 110g milk 330g chocolate (cut into small pieces) 5g butter Take cream and milk to boil Once boiled pour over chocolate, mix do not whisk Add soft butter, mix Hot Cross Buns Ingredients Water Paste Pastry between 2 250g Plain Flour 2 tblsp Plain flour 1.25ml spoon salt 1 ½ tblsp Cold water ½ sachet fast acting yeast 25g margarine 13g caster sugar 5ml spoon mixed spice 25g sultanas 10g currants ½ egg plus enough milk to make 125ml 60ml warm water Glaze : water, sugar and milk OVEN Gas 6. / Electric 200°C METHOD 1. Mix together the flour and salt and rub in the margarine. 2. Stir in the yeast, sugar, spice and dried fruit 3. Beat ½ an egg in a measuring jug and make up to 125ml with milk. Add the liquids to the flour and mix to a dough. 4. Knead on a lightly floured surface for 10 minutes. 5. Divide the dough into 6 equal pieces and shape into buns. 6. Place on a greased baking tray, cover with oiled polybag and leave in a warm place until the buns prove and double in size. 7. Make up water paste pastry and pipe a cross on the buns. 8. Bake for 15 minutes till risen and golden brown. 9. GLAZE : Boil the water, sugar and milk, then brush over the baked buns Italian Meringue Italian meringue takes a little effort to make. It can be used for smooth buttercream icing and crisp but chewy meringue nests.
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