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BRITISH BAKES Recipes for Indulgent Cakes, Sticky Puddings and Decadent Desserts to Keep You Busy Through Lockdown and Beyond

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BRITISH BAKES Recipes for Indulgent Cakes, Sticky Puddings and Decadent Desserts to Keep You Busy Through Lockdown and Beyond 30 BRITISH BAKES Recipes for indulgent cakes, sticky puddings and decadent desserts to keep you busy through lockdown and beyond FEATURING Mary Berry l Nadiya Hussain l Prue Leith & More FROM LEFT TO RIGHT Mary Berry's Iced Queen Cakes, Gin & Tonic Cake, and Lime & Gin Curd Meringue Cheesecake RECIPE LIST 3 Chapter One: Sweet like Chocolate 4 Chocolate & Cherry Baked Alaska 5 Chocolate & Date Pudding Making life that 6 Nadiya Hussain's Brownies 7 Chocolate & Raspberry Torte 8 Edd Kimber's Chocolate & Cardamom Carrot Cake 9 After Eight Chocolate Pudding little bit sweeter 10 Chocolate Rye Cake If there’s one know that there is also a chapter devoted 11 Chapter Two: positive thing to chocolate creations, from chocolate Feeling Fruity about the and raspberry torte to after eights 12 Mary Berry's Brioche lockdowns in pudding. The remaining three chapters Frangipane Apple Pudding the UK, it’s that are themed around fruit, cream and 13 Clementine & Ginger Roulade 14 Seville Orange Cupcakes they’ve spawned booze — all the good things! 15 Spiced Orange & Almond Cake a new generation 16 Prue Leith's Grapefruit of keen home If you’ve just started baking, we Treacle Tart bakers. Crazes in recommend starting with easier recipes 17 Apple Custard Doughnuts with Maple Syrup the first lockdown included banana bread such as Seville Orange Cupcakes (p14), and sourdough loaves, while cinnamon followed by Chocolate & Salted Caramel 18 Chapter Three: buns were popular in November. During Banoffee Pies (p37). However, keen Getting Boozy lockdown 3.0 we at Great British Food bakers will find plenty of showstoppers 19 Gin & Tonic Cake began to crave nostalgic comfort food, to test their skills on — the Cherry 20 Prosecco & Pear Cake such as gooey chocolate cookies and and Chocolate Alaska (p4) is but one 21 Lime & Gin Curd Meringue Cheesecake indulgent millionaire’s shortbread. For example. Whatever stage you’re at, put 22 The Hairy Bikers' Boozy this reason we’ve included a chapter on on your apron and get stuck in! Syllabub Trifle classic bakes such as scones, crumpets 23 Apple, Sultana & Cider Cake DANI REDD, and battenberg cake. 24 Chapter Four: MANAGING EDITOR Classic Bakes Those with a sweet tooth will be glad to GREAT BRITISH FOOD 25 Classic Teatime Scones 26 Ginger Millionaire's Slice 27 Mary Berry's Iced Queen Cakes Group Editor Circulation Charlotte Smith Joseph Gibbons 01206 505912 28 Homemade Crumpets 29 Battenberg Cake Designer Accounts Sam Rogers Denise Bubb 01206 505958 30 Mini Victoria Sponge Cakes 31 Grape & Almond Loaf Managing Editor Publishing Director Published by Dani Redd Helen Tudor Aceville Publications Ltd, 32 Spiced Latte Cake 01206 505970 21-23 Phoenix Court, Hawkins Group Advertising Manager Road, Colchester, Essex, CO2 8JY Daniel Lodge 01206 505951 Photography 33 Chapter Five: CliQQ Photography Newstrade Sales Creamy Treats Deputy Group 01206 855477 Frontline Ltd 01733 555161 Advertising Manager 34 Tiramisù Cake Daniel Hewlett 01206 505950 Subscriptions 35 Vanilla Cheesecake & [email protected] 03303 330041 Blueberry Compote Senior Account Manager Customer Services 36 Spiced Cranberry Crème Brûlée Patrick Weatherley 01206 505955 Phone Number: 0800 904 7000 Next issue on sale 37 Chocolate & Salted Caramel [email protected] Email: [email protected] 10th March 2021 Banoffee Pies 2 / www.greatbritishfoodawards.com SWEET LIKE CHOCOLATE CHAPTER ONE: Sweet Like Chocolate Indulgent recipes featuring our favourite baking ingredient www.greatbritishfoodawards.com / 3 SWEET LIKE CHOCOLATE Cherry & Chocolate Baked Alaska “Parfait, ice-cream, cherry compote and fluffy meringue - Serves: 8-10 Prepare: 1 ½ hours, plus freezing topped with sparklers, if you wish!” Cook: 15 minutes For the parfait: 8 egg yolks 150g caster sugar 1 tsp vanilla paste 175g 70% dark chocolate, chopped 600ml double cream For the cherry compote: 250g frozen or canned pitted cherries 50g caster sugar 1 tsp vanilla paste For the cake base: 2 eggs 50g caster sugar 40g plain flour 20g cocoa powder For the meringue 5 egg whites, at room temperature Pinch of salt 225g caster sugar 1. Make the parfait. Tip the egg pudding basin. Press a smaller, containing the parfait from the yolks into a bowl. Put sugar into clingwrapped bowl into the freezer and remove the smaller a saucepan on a low heat, add middle to make a parfait shell. bowl. Spoon half the cherry 4 tbsp of water. Bring to the boil Cover and freeze for 2 hours, compote into the hollow, then and cook for about 1 minute, until 5. Meanwhile, make the cherry spoon the vanilla ice cream on syrupy. Pour the syrup over the compote. Combine cherries, top. Cover and return to the egg yolks, whisking until smooth. sugar and vanilla paste in a freezer until frozen. 2. Set the bowl over a pan of small pan over a low-medium 9. Just before serving, heat the simmering water. Add vanilla heat, stirring until the sugar oven to 220°C/Fan 200°C/Gas7. paste and whisk for 3 minutes, dissolves. Cook for 20 minutes, Make meringue by whisking until doubled in volume, thick and until jammy. Cool, then cover. the egg whites with salt until mousse-like. Remove from the 6. Make the cake base. Whisk they form soft peaks. Slowly add heat and plunge the bottom of the eggs and sugar on medium sugar, whisking well. Whisk on the bowl cold water to stop the speed for 3 minutes, until high speed for 2 minutes, until cooking process. Leave to cool. combined. Increase the speed the sugar has dissolved and the Meanwhile, melt the chocolate in and whisk until tripled in volume, meringue is stiff and glossy. a heatproof bowl set over a thick and mousse-like, and the 10. Remove the bowl of parfait/ice pan of simmering water. Stir until mixture leaves a ribbon trail when cream from the freezer. Place the smooth, then remove from the you lift the whisk. Heat the oven chocolate cake on a lined baking heat and leave to cool slightly. to 180°C/Fan 160°C/Gas 4. sheet and spoon the reserved 3. In a separate bowl, whip the 7. Sift the flour and cocoa powder cherry compote into the middle. cream to soft peaks. Divide into the bowl and fold in. Spoon 11. Working quickly, turn the equally between 2 bowls, then the mixture into a lined cake tin parfait/ice cream out onto the cover and chill one of them. and level out. Bake for 10 minutes, cake base. Peel off cling film Add the melted chocolate to until risen. Remove from oven Spoon the meringue evenly all the unchilled bowl and mix until and turn onto a wire rack to cool. over the ice cream until covered. smooth. Fold in half the whipped 8. Meanwhile, make the vanilla Use a palette knife to make swirls. Recipe taken from cream. Cover and chill the ice-cream layer. Fold the Bake for 3-4 minutes, until the The Great British 12. Bake Off: Love to remaining cream. reserved whipped cream into outside of the meringue is crisp, Bake by Paul Spoon the chocolate parfait the remaining egg-yolk mixture. golden and starting to caramelise Hollywood, Prue 4. Leith & The Bakers mixture into a clingfilm lined Remove the pudding basin at the edges. Serve immediately. (Sphere, £22.00) 4 / www.greatbritishfoodawards.com SWEET LIKE CHOCOLATE “There is nothing better on a cold day than the sound of a steamed pudding gently rattling in its pan. Smaller oranges are best here, and don’t peel them – they are cooked, skins and all, for maximum effect.” Place the best orange slice on top of the paper disc in the pudding basin. Use the rest of the slices to line the sides. 2. In a large bowl, cream the butter, muscovado sugar and orange zest, until light and fluffy. Beat in the marmalade, then gradually beat in the eggs and orange flower water, if using, mixing very well between each addition. Sift the flour, cocoa and baking powder onto a sheet of greaseproof paper, then fold into the egg mixture. Finally, fold in the dates. 3. Spoon the mixture into the orange-lined basin. Level the surface and cover with a disc of non-stick baking parchment. Take a large sheet of foil and fold it in half. Make a pleat in the centre and place over the basin, with the pleat in the centre. Press the foil over the side of the basin, tie around the top with string and trim away any excess foil. Stand the basin on a trivet in a large, deep saucepan and add enough water to come at least 5 cm up the sides. Cover the pan with a lid and simmer gently for 2 hours, topping up the water level from time to time. Chocolate, Orange & 50g unsweetened cocoa powder 4. Remove the foil and paper Date Steamed Pudding 2 tsps baking powder disc and insert a skewer into 150g ready-to-eat stoned the centre of the pudding – if it Serves: 6–8 dates, chopped doesn’t come out clean, re-cover Prepare: 25 minutes Hot custard, to serve and steam for a little longer. Cook: 2 hours, 40 minutes Loosen the pudding around the Special kit: sides with a thin-bladed knife, 2–3 seedless oranges, unpeeled and A 1.2-litre pudding basin, buttered turn out onto a plate and brush each one cut into 6 neat slices and base-lined with a disc of non- with some of the reserved sugar 150ml sugar syrup (see box) stick baking parchment syrup. Serve hot with custard. 200g unsalted butter, softened 200g dark muscovado sugar 1.
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