2020-09-01 Baking Heaven PDF

WHAT YOU CAN DO
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EditorJessica Clark sweet, but don't have the time or ingredients to NOW!
jessica.clark@warnersgroup.co.uk
make anything nice? Well, this issue we're Let the baking continue:
Publisher Lucie Dawson bringing you an amazing selection of recipes that take advantage of our
Senior Designer Ryan Housden can be made with just five ingredients... or less! fantastic subscription
Printed by Warners Midlands offers. It's the easiest
Whipped up in minutes, they are sure to satisfy
and cheapest way to
your sweet tooth, from delicious ice cream bread get your next issue.
and honey cake to four-ingredient brownies – Guaranteed.
turn to page 9 to get stuck in! If it's a quick fix you're after, turn to page
53, where we show you how to make a showstopper in just six minutes –
yes, really!
30 DELIVERED
TO YOUR DOOR
More of a savoury fan? We've got you covered with delicious recipes Stay home and have
each issue drop through
from page 85. Learn how to make your first sourdough loaf in our
your letterbox.
masterclass on page 92, or why not try our step-by-step sea salt &
rosemary bread on page 82? It's simple to make and guaranteed to be
please a hungry crowd.
99DELIVERED
TO YOUR DEVICE
If you fancy something more indulgent, turn to page 68, where we've Go digital and access
Cover image © Stockfood,
the Food Media Agency shared a fantastic range of cheesecake flavours – from chocolate Oreo to the magazine through
lime or banoffee, there's something to suit everyone. your tablet, smartphone
or computer.
Did you spot our brilliant dalmation print 'be kind' cake on the cover?
Find us at www.facebook.com/
Turn to page 76 to find out how to make it yourself at home! Finally, if
you're new to baking or cake decorating, Britt Box has shared her top
84 JOIN US
NEXT MONTH!
Baking Heaven or search for
@BakingHeaven on Twitter. You can 10 tips for beginners on page 79 – make sure you check them out! The next issue of
also follow us on Instagram Happy baking, Baking Heaven goes
@BakingHeavenMag and keep
up-to-date with all the latest baking JESSICA CLARK on sale 3rd September –
news at www.foodheavenmag.com EDITOR don’t miss it!
WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 3

17 CAKES
+
COVER
RECIPE
25 CUPCAKES
68 33 BISCUITS
Recipes & projects Features

6 WHAT’S COOKING
9 FIVE INGREDIENTS... OR LESS!
Easy treats to make in minutes 8 PICK OF THE PRODUCTS
16 WIN! 1 OF 3 ROSALIND MILLER
17 CAKE HEAVEN ONLINE BAKING COURSES
Impressive bakes for all occasions
30 SUBSCRIBE TO FOOD HEAVEN
52
25 CUPCAKES
82
32 WIN! A KITCHENAID BLENDER
Little bites of indulgence
52 6-MINUTE SHOWSTOPPERS
33 BISCUIT HEAVEN 68 INDULGENT CHEESECAKES
7UHDWVWRHQMR\ZLWKFR̆HH 82 STEP-BY-STEP: SEA SALT
39 PUDDING HEAVEN
Make the most of desserts
& ROSEMARY BREAD
92 MASTERCLASS: MAKING YOUR
98
FIRST SOURDOUGH LOAF
57 TEATIME TREATS
96 BAKING ESSENTIALS: TOP TIPS,
Indulgences for the afternoon
IDEAS & TOOLS
73 CAKE DECORATING SCHOOL 98 CLASSIC WITH A TWIST:
Step-by-step showstoppers VICTORIA SPONGE CUPCAKES
85 SAVOURY HEAVEN
Baking with a savoury touch
90
4 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Recipe & project finder
5 Ingredients or Less 50 Vegan sticky toffee pud
10 Honey & apricot flapjack 50 Chocolate raspberry pud
10 Easy scones 51 Choc orange bread & butter pud
11 Raspberry brownies 51 Sweet Nutella® ravioli
11 Coconut macaroons
12 Strawberry tarts 6-Minute Showstoppers
12 Maple syrup fudge 52 Choca-mocha cake
13 Blueberry & peanut balls 54 Flat white friands
13 Crispy raspberry cakes 55 Butterscotch banoffee pie
14 Ice cream bread
14 Honey cake Teatime
15 Chocolate praline brownies 57 Cherry berry Bakewell tart
58 Vegan lemon bars
Cakes 58 Beet chocolate brownies
39
18 Gooey lemon cake 59 Pancakes with walnut butter
18 Classic Victoria sponge 59 Dark ‘n Stormy ® swirls
PUDDINGS
19 Banana & date bread 60 Vegan protein oat flapjacks
19 Iced maple lemon cake 60 Nutty date energy balls
20 Blackberry olive oil cake 61 Eton mess
20 Chocolate & strawberry cake 62 Rye & pear financiers
21 Blackberry & pistachio cake 63 Lemon & Earl Grey friands
21 Ultimate apple cake 63 Walnut puff pastry buns
22 Pear & lavender cake 64 Home-baked fruit scones
22 Lemon & walnut drizzle 64 Blueberry & pistachio mug cake
23 Flourless walnut cake 65 Walnut & banana traybake
65 Choc orange walnut flapjacks
Cupcakes 66 Chocolate nutty fudge
26 Coffee cupcakes 66 Double choc banana bread
26 Carrot cake cupcakes 66 Colourful bounty bars
57
27 Apple & custard cupcakes 67 Cinnamon BBQ apples
28 Raisin & banana muffins 67 Apple bellies
28 Ginger & pecan muffin-cookies
TEATIME
29 Lemon meringue cupcakes Cheesecakes
68 Lemon meringue cheesecake pie
Biscuits 70 Lime cheesecake
34 Cornish fairings 70 Blackcurrant & lemon cheesecake
34 Vegan choc & raisin cookies 71 No-bake Oreo cheesecake
35 Giant pan cookie 71 Banoffee cheesecake
35 Cumbrian gingerbread 72 Rhubarb & custard cheesecake
36 Blackberry crumble slices
36 Giant strawberry cookie Cake Decorating School
37 Mocha shortbread cookies 74 Shirt & tie cupcakes
37 Dark ‘n Stormy ® biscuits 76 ‘Be Kind’ dalmation print cake
38 Raspberry buns 79 10 top tips for beginners
73
38 Berry & Champagne shortbread
Savoury
CAKE DECORATING SCHOOL
Puddings 86 Strawberry & feta tart
40 Maple sponge pudding 86 Bread bowls
40 Chocolate & ginger pots 87 Tomato & mozzarella pizza
41 Blueberry clafoutis 88 Large malty seeded loaf
42 Crooked foam cake 88 Large wholemeal loaf
42 Hazelnut apple crumble 89 Carrot bread
43 Ultimate apple pie 90 Roasted garlic Irish soda bread
44 Japanese soufflé pancakes 90 Home-baked cheese scones
44 Stress-free sabayon 91 British spanakopita
45 Banana & blueberry pancakes
45 Sticky toffee pudding Classics with a Twist
46 Maple pumpkin pie 98 Victoria sponge cupcakes
47 Cinnamon buns
48 Orange scented peach cobbler
85
48 Blackberry cobbler
49 Icy berry loaf
SAVOURY

What’s cooking… ALL THE BAKING NEWS, PRODUCTS
AND EVENTS COMING YOUR WAY
Cakes on the go...

The future of cake
transportation
After a dramatic experience is a moment of pride and
collecting a cake in London, persistence. So the delivery or
leaving Olamide Adenugba presentation process should
stranded with two boxed cakes reflect this, and make it even
(and a balancing act!) during more enjoyable, for both the
rush hour, Olamide thought that recipient and baker.” Available
there must be a better solution! for everyone, and any and all
After not being able to find the cakes, from the lockdown
WIN! ideal cake box, she created one perfected banana bread, to your
A copy of Dairy
herself – “I never want to relive latest batch of caramel
the experience that I had shortbread, the Cake & Handle
bringing those two cakes home box makes them easy to
Diary’s Around from the bakery. I wanted to

create a solution that was not
transport, and adds a
fashionable twist that makes
Britain cookbook
only usable, but enjoyable. them look extra special.
Something that added to the See the boxes in action and
delivery of the cake. Baking is order yours directly from
We have teamed up with Dairy compiled 130 of their favourite fun, but hard work, and a lot of Cake & Handle at
Diary to give one lucky Baking recipes and triple-tested them love goes into whatever someone www.cakeandhandle.com
Heaven reader the chance to win for good measure. Each clear is creating. The finished product
one of their most popular and easy to follow recipe features
cookbooks. In this updated a beautiful full colour image and
edition of Around Britain, you cook’s information, and the book
can explore our glorious retails at £9.99. To be in with a
gastronomic heritage in eight chance of winning, head over to
regions. From the orchards of www.foodheavenmag.com/
the South East to the lochs of comps and answer the question
Scotland, each region harvests before 12th October 2020.
its own food and creates its own Find out more at
dishes. Dairy Diary has www.dairydiary.co.uk
Learn new skills...

Win one of two online cookery courses worth £49 each!
Looking to build your confidence courses are ideal for anyone keen cooking skills. Visit www.buyagift.
in the kitchen? Buyagift, the UK’s to make fresh food from home. co.uk to view the experience.
leading gift experience provider, is Whether you’re a complete novice To enter our competition, go to
giving away two BBC Good Food or have years of experience, this is www.foodheavenmag.com/comps
Collection Courses – an inspiring a great way to inspire your cooking and answer the question before
collection of online courses that creativity. Be taught how to 12th October 2020. Good luck!
will help you to develop an sharpen up your knife skills, bake
extensive array of culinary skills. delicious sweet treats, shape and
From making your own delicious flavour sourdough, cook up fresh
sourdough to learning essential seafood and more. Gain valuable
home cooking, these interactive knowledge and improve your

BAKING NE WS
Pots & Co launches a

limited-edition dessert
supporting frontline NHS
VWD̆GXULQJORFNGRZQ
Pudding brand Pots & Co’s limited-
edition ‘Pick-me-up Tiramisù will Have you made a cake
A happy ending... donate 100% of all profited to or bake from the
Find inspiring life

frontline staff in partnership with magazine that you’re
HEROES and The Care Workers’ really proud of? Share it
stories and recipes

Charity. Combining a smooth with us on Instagram!
mascarpone and coffee cream with Simply tag us
in Rising Hope
a delectable biscotti and chocolate @bakingheavenmag
crunch topping, this alcohol-free and use the hashtag
pudding is sure to provide dessert Cross and surrounding hospitals, #bakingheavenmag –
Rising Hope is the first cookbook from fans with little moments of all of which have been we’d love to see what
Luminary Bakery, a social enterprise founded deliciousness – the perfect pick- accompanied with Pots & Co you’ve been making!
to support disadvantaged women – including me-up during these strange times. puddings. The Pick-me-up
those who have been homeless, in prison, or Created in partnership between the Tiramisù twin pack (RRP £3.50)
have experienced violence – by teaching them Pots & Co Innovation Team and includes randomised coloured
how to bake. Luminary use baking as a tool to British Michelin-starred Chef Phil pots – ideal for customers that are
taken women on a journey to employability and Howard, the Pick-me-up Tiramisù keen to collect the rainbow as a
entrepreneurship, equipping them with marks the next step in the brand’s symbol of their support to frontline
transferrable skills for the working world. commitment to supporting frontline workers – and is available in
Offering courses, work experience and paid NHS staff during lockdown. Over Waitrose stores nationwide now.
employment within the bakery, the enterprise the last six weeks, Pots & Co’s
invests in women to help them realise their founder Julian Dyer and research
dreams. Rising Hope combines delicious and development manager, Andrew
recipes with stories from the bakery, and the Chelley have been working with
women Luminary has empowered, taking you chef Phil Howard to prepare, cook
on a journey that shows how anyone, anywhere, and deliver over 4,000 meals from
can learn how to bake, grow as an individual his Elystan Street Restaurant to
and share these experiences with those around frontline workers. The meals have
ki n gh ea ven mag
them. Available in hardback from 20th August, been donated to NHS staff at the #ba
priced £20, go to www.luminarybakery.com/ Royal Brompton, Harefield, Whipps
pages/luminary-cookbook for more
information. You can try out some recipes from
the book now – turn to pages 62-63 and 89-90! Prezzybox is giving away two Personalised Mixing Bowls!
Looking for the perfect gift for a budding winning. The bowls are priced
baker? These 24cm ceramic mixing bowls £29.99, available from www.prezzybox.com/
can be personalised with a special message, personalised-mixing-bowl
which will be written on its rim, and are
perfect for anyone who loves to bake! They
can be used for cake batter, mixing cookie
dough, making pancakes, whipping up
delicious ice cream and more! We’ve got two
bowls to giveaway to two Baking Heaven
readers, simply visit www.foodheavenmag.
com/comps and answer the question before
12th October to be in with a chance of

PRODUCTS
The Taylor Pro Stainless Available in a range of colours,

Steel Leave-In Oven this stacking Colourworks
Thermometer monitors 3-Piece Acrylic Measuring
temperatures during Jug Set is so handy to have
cooking and baking, plus it in the kitchen. The jugs are
can help you identify any comfortable to use and display
hot spots in your oven, cup, fluid ounce, millilitre and
which can cause your pint measurements. Priced
bakes to cook unevenly. £14.99 from Amazon UK.
Priced £13.99 from
Amazon UK.
Stop your loaf, buns or bagels drying out with this handy
Drawsting Bread Storage Bag. It fits a large-sized loaf
and has a reinforced drawstring closure, which can be
used to hang it up if you need to free up space in your
cupboards. Priced £9.99 from www.lakeland.co.uk
This Round Homemade Bread Dough Proving

Pick of the
Basket helps your homemade bread retain its
shape and leaves an attractive spiral pattern.
Priced £10.99 from www.lakeland.co.uk
PRODUCTS
WE CHECK OUT THIS
MONTH’S BEST NEW
BAKING ACCESSORIES
Great for snacking, cereal topping,
cooking and baking, the Yacon
Viva Cacao Nibs have a deliciously
indulgent chocolate taste. Available
now from Amazon, yaconviva.co.uk
and good health stores. RRP £9.99
for a 300g pack.
Little ones will love pretending to
bake a cake with this wooden Home
Baking Set! Including a mixer and
bowl, a metal swivel whisk, kitchen
scales and of course, the ingredients
themselves – an egg that ‘cracks’
Add an international flavour to your baking with this open, a pack of butter and a box of
World Map Cupcake Kit from www.rexlondon.com flour, plus the finished cake! Priced
Priced £5.95, the set includes 24 fairy cake cases £39.95 from www.bobbyrabbit.co.uk
and 24 little flags for cake toppers.
Delicious drizzled over ice cream or on cheesecake, these

Hotel Starlino Maraschino Cherries are delightfully
sweet and tart. Priced £10 for 400g from Amazon UK.

TASTY TREATS MADE WITH
5 INGREDIENTS
OR LESS!
Short on time or ingredients, but craving a sweet treat?
Whip up one of these easy and satisfying delights...

+RQH\ DSULFRWÀDSMDFN
SERVES 16
180g (6oz) salted butter, cubed

140g (5oz) Billington’s Light Muscovado Sugar
140g (5oz) Billington’s Light & Mild Honey, plus 2 tbsp to finish
325g (11½oz) rolled oats
125g (4½oz) dried apricots
1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 20cm (8in)
square baking tin with baking parchment.
2 Combine the butter, sugar and honey in a saucepan. Heat gently,
stirring until the sugar has dissolved and the butter has melted. Add the
oats and chopped apricots and stir well until combined.
3 Pack the mixture into the prepared baking tin and press down with
the back of a spoon. Bake in the oven for 25 minutes until golden.
4 Once baked, remove from the oven and leave to cool.
5 Once cool, remove from the tin and cut into squares. For a sticky
Find great recipes and finish, brush the flapjack with the 2 tbsp honey straight after it comes
more at BakingMad.com
out of the oven.
Easy scones
SERVES 9
50g (1¾oz) unsalted butter
200g (7oz) self-raising white flour,
plus extra for dusting
1 tbsp white caster sugar
a pinch of salt
125ml (4fl oz) whole milk, plus extra
for brushing
1 Preheat the oven to 220°C/Gas Mark

6. Line a baking sheet with parchment.
2 Rub the butter into the flour until
the mixture resembles breadcrumbs,
then stir in the sugar and salt.
3 Make a well in the centre of the mix,
then stir in the milk until the mixture is
even and the dough comes together.
4 Turn out onto a floured surface,
then shape into a rough square about
3-4cm (1¼-1½in) thick. Transfer to the
prepared baking sheet.
5 Brush all over with milk, then score
into 9 rough squares. Bake in the oven
for 15 minutes until golden and cooked
through. Allow to cool.
Find great recipes and Tip Serve warm or cold, plain or with
more at BakingMad.com
jam and cream.

5 - IN GR E DIE N T S
Raspberry &
chocolate brownies
MAKES 10-12 SLICES
4 free-range eggs
400g (14oz) chocolate spread
m
140g (5½oz) Carr’s Self-Raising
a
Flour
e
150g (5½oz) fresh raspberries
cr
1 Preheat the oven to 180°C/Gas
ce
Mark 4. Grease a 25x20cm (10x8in)
i
traybake tin.
&
2 Beat the eggs well until thick
and creamy.
3 Put the chocolate spread in a
heatproof bowl set over a pan of gently
r ie s
simmering water until melted.
e r
4 Gradually add the melted spread to
b
the eggs, then fold in the flour. Add the
h
raspberries, being careful not to
it
damage them by over-mixing.
5 Pour the mixture into the prepared
w
tin, level with a spatula, then bake for
erve
40 minutes or until firm to the touch.
Leave to cool, then cut into squares.
Tip Serve with ice cream or fresh

S By Carr’s Flour (www.carrsflour.co.uk)
raspberries and cocoa powder.
Coconut macaroons
MAKES 4
2 free-range egg whites (reserve the yolks

for another recipe)
2 tbsp honey (or maple syrup
for a darker colour)
80g (3oz) desiccated coconut
1 Preheat the oven to 160°C/Gas Mark 2. Line a

baking sheet with baking paper.
2 Beat the egg whites in a bowl using a mixer on
medium speed for 4 minutes, until foamy and
firm. Add the honey, then mix again for 1 minute
until the foam shines nicely.
3 Add the coconut carefully with a spoon and
mix well. Divide the mixture into four round
mountains on the prepared tray, using a spoon.
4 Bake the macaroons in the middle of the oven
for 15 minutes, or until lightly coloured. Remove
from the oven and let them cool on the baking
By Efteling (www.efteling.com)
sheet for 10 minutes.

the gelatine has dissolved, then turn up
the heat until the custard is almost
boiling – stir with the whisk regularly so
that it doesn’t burn. Take off the heat
and set aside.
3 Unroll the pastry, then cut out six 9cm
(3½in) circles. (Save any leftover pastry in
the fridge to make other treats later!)
4 Turn a 6-hole muffin tray upside down,
then press the pastry circles over them
Strawberry tarts to make the pastry cases. Aim to push
them evenly, but it doesn’t matter if
MAKES 6
they’re a bit wonky.
400g (14oz) tin of custard 5 Prick the tops lightly with a fork, then
4 gelatine leaves bake in the oven for about 8-10 minutes,
1 roll of sweet shortcrust pastry or until pale golden brown. Leave to cool
about 12 strawberries, hulled completely, still on the muffin tray.
6 Once the custard has cooled and
1 Preheat the oven to 180°C/Gas Mark thickened to the point of almost setting,
4. Place the gelatine sheets in a bowl of it’s ready to use. Turn the baked cases
water for a few minutes until they upright and spoon the custard evenly
become loose and floppy. Remove from into each one.
the water and squeeze out the excess 7 Halve the berries, then place them on
moisture with your hand. top of each of the tarts, cut-side down –
2 Place the custard and gelatine in a pan it doesn’t matter if there are gaps. Chill
By AO Life (www.ao.com/life)
and heat gently at first, whisking until all for 1 hour to set before serving.
Maple syrup fudge

CUTS INTO 16
500ml (18fl oz) pure maple syrup
45g (1½oz) butter
250ml (9fl oz) 35% whipping cream
125g (4½oz) walnuts, chopped
1 In a large saucepan, bring the maple

syrup and butter to the boil. Boil for
5 minutes.
2 Add the cream and continue cooking
until the temperature reads 118°C/244°F.
3 Meanwhile, grease and line a square
baking tray with parchment paper and
set aside.
4 Remove the maple syrup and cream
mixture from the heat and let it rest for
5 minutes.
5 Using a whisk, beat for 5 minutes until
thick, then add the walnuts and pour
into the prepared baking tray.
6 Leave to cool before cutting
By Maple from Canada (maplefromcanada.co.uk)
into squares.

Blueberry & peanut

butter balls
MAKES 20
160g (5¾oz) dates, roughly chopped
120g (4oz) blueberries
120g (4oz) peanut butter
60g (2oz) oats
50g (1¾oz) toasted sesame seeds
1 Place the dates and 100ml (3½fl oz)

water in a small pan, cover and simmer
for 2-3 minutes. Stir, mixing to a paste,
then cook for 1 minute or so more, to
thicken. Remove from the heat.
2 Add the blueberries, crushing them
slightly, then mix with the peanut butter
and oats.
3 Once cool enough to handle, wet your
hands slightly, then roll the mixture into
20 even-sized balls. Put the sesame
seeds on a plate and roll each ball to By Penny Stephens
coat. Store in an airtight container in for Love Fresh Berries
(www.lovefreshberries.co.uk)
the fridge for up to 5 days.
Crispy raspberry 30g (1oz) honey or golden syrup 1 Line a bun or
cakes 50g (1¾oz) white chocolate

150g (5½oz) raspberries (9 whole,
muffin tin with
9 paper cases or
MAKES 9 roughly chop the rest) reusable silicone ones.
40g (1½oz) coconut oil or butter 50g (1¾oz) crispy rice cereal Place the coconut oil,
honey and chocolate in
a pan and melt gently,
stirring to stop the
chocolate catching.
2 Remove from the
heat, then stir in the
raspberries and rice
cereal. Mix well until
everything is evenly
coated. Spoon the
mixture into the paper
cases, top each with a whole
raspberry, then leave to set in
the fridge for around 30 minutes.
Tip
As these contain fresh fruit they will
go soft quite quickly. Store them in the fridge
By Penny Stephens and eat within 24 hours. Why not try making
for Love Fresh Berries these with chopped strawberries, blueberries
or blackberries?

Honey cake
SERVES 8-10
4 free-range eggs, separated
5 tbsp runny honey
150g (5½oz) flaked almonds
1 Preheat the oven to 190°C/Gas Mark 5. Grease

and line a 20cm (8in) round cake tin.
2 Separate the eggs, then whisk the whites to stiff
peaks. Beat the yolks with 4 tbsp of the honey,
mixing well.
3 Blitz 125g (4½oz) of the flaked almonds in a food
processor to grind them. Put the remaining 25g (1oz)
on a baking sheet and, as the oven gets hot, pop them
in for 5-10 minutes to toast them. Keep an eye on
them; they’ll colour very quickly.
4 Mix the ground almonds with the egg yolks and
honey, then gradually fold in the egg whites using a
metal spoon, being careful not to over-mix and
beat out all the air.
5 Transfer the mixture to the cake tin and bake for
25 minutes, lowering the temperature for the final
10 minutes to 180°C/Gas Mark 4.
6 Allow the cake to cool completely in the tin before
turning it out onto a wire rack. Drizzle the final
tablespoon of honey over the top, before sprinkling
over the toasted almonds.
7 The cake will keep for 1-2 days in an airtight tin
– if it lasts that long!
Ice cream bread

MAKES 8-10 SLICES
300g (10½oz) good-quality vanilla ice cream
225g (8oz) self-raising flour
2 tbsp multi-coloured sprinkles
1 Preheat the oven to 205°C/Gas Mark 6. Grease and line a

standard 22x12cm (8½x4½in) loaf tin.
2 Weigh the ice cream out into a heatproof bowl, then blast it for
10-second bursts in the microwave to melt it. You don’t want it to get
hot, just melted, so do it in stages.
3 Use an electric whisk to beat the ice cream until it is fluffy. Sift in the
flour, then stir briskly through so as not to lose all the air. Make sure the
mixture is at room temperature – not hotter – before stirring in the
sprinkles. If you do it while it’s hot, they’ll melt into the mixture and
lose all their colour.
4 Pour the batter into the loaf tin, using a spatula to get it all out of the
bowl. You can add some extra sprinkles on top if you want. Bake for
30 minutes, until golden brown on top.
5 Leave the bread in the tin for 5 minutes, before turning it out onto a
wire rack to cool. Slice and enjoy spread with lashings of salty butter.

Chocolate praline
brownies
MAKES 16
2 free-range eggs
1 x 400g (14oz) jar of Nutella (or
any other brand of chocolate
hazelnut spread)

Mark 6. Grease and line a 25x18cm
(10x7in) baking tray.
2 Sift the flour into a mixing bowl,
crack in the eggs and mix well with a
wooden spoon. Scrape out the
contents of a jar of Nutella and add
this to the mixture, holding back
1 heaped tbsp of the spread in a
separate bowl. Stir everything
together until the mixture is smooth.
3 Pour the mixture into the prepared
baking tray, spread it out with a
spatula and bake for 25 minutes. You’ll
know they’re ready when they’re just
set and starting to crack on top. Don’t
over-bake them as they will continue
to cook in the tin and you want them
to stay squidgy inside!
4 As the brownies cool, drizzle the
remaining Nutella over the top to
decorate. If it’s too solid, microwave
it for 10 seconds in a heatproof
bowl first.
5 Slice into chunky squares or
rectangles to serve.
Tip Double the quantities in this

recipe and make them in the same-
sized tin for fat, squidgy brownies that
are twice the height. They may need
another 5-10 minutes in the oven to
cook through.
The recipes on pages

14-15 are taken from
Three Ingredient
Baking by Sarah
Rainey, published
by Michael
Joseph (£12.99).
Photography by
Clare Winfield.

T hree
rp izes to be
won!
WIN!
Create the ultimate
showstopping cake centrepiece
with trend-setting baker, Rosalind Miller, by winning one of three
expert courses from Learning with Experts – worth £109!
Producing the best wedding cakes in layered lemon sponge with a Classic French Cuisine
London and the UK, Rosalind has watercolour marbling effect – sure with Michel Roux Jr,
previously made cakes for Wedding TV, to impress a loved one for their Wine Appreciation
regularly designing showstopping birthday this year! with Amelia Singer and an introduction to
cakes for Harrods and even royalty. Learning with Experts is the only Bread Making with Richard Bertinet. For more
The course will begin with an online course company offering one- information, and to watch a course preview, visit
introduction to Rosalind Miller, to-one tuition with the best of the best. www.learningwithexperts.com/
before guiding you through the basics Other Food & Drink courses available foodanddrink/courses/the-essentials-of-
of cake baking, mixing ingredients and on Learning with Experts include cake-baking-rosalind-miller
flavour variations. You’ll then move on
to learning the secrets of Swiss
meringue buttercream, filling, layering To enter the competition, go to www.foodheavenmag.com/comps and answer
and cake decorating. With detailed the question below to be in with a chance of winning this fantastic prize!
feedback from Rosalind, you’ll be Q: This course is online, but where is Rosalind Miller Cakes based?
finishing the course with a six-inch, A Leeds B Birmingham C London
Terms and conditions: The competition closes on Monday 12th October 2020. Open to UK residents over 18 only. For full competition rules, turn to page 84. The code is valid for 12 months and is non-
transferable or refundable. The code holds no monetary value and cannot be exchanged. Students are required to provide ingredients and equipment themselves.

k e h e a v e n
a
c G et c re a ti ve
n
wi
d
t
t
h
a bakes!
s ty
loa f ca k e s a
WE LOVE… // MAPLE CAKE pg19 // BLACKBERRY CAKE pg20 // FLOURLESS WALNUT CAKE pg23
Brilliant for
birthdays!
For the chocolate cake with

strawberries & cream, see page 20

Gooey lemon cake
SERVES 6
otte d w it h s we e t,
200g (7oz) caster sugar
50g (1¾oz) California Raisins
4 medium free-range eggs
150ml (5fl oz) sour cream
D juicy raisins!
1 tbsp lemon juice
grated zest of 1 lemon
150ml (5fl oz) sunflower oil
cream, lemon curd and raisins, to serve (optional)
For the lemon sauce
4 tbsp icing sugar
3 tbsp lemon juice
1 Preheat the oven to 180C/Gas Mark 4. You will need two bowls.
2 Whisk the eggs in one bowl, then beat in the sunflower oil, sour
cream, lemon juice and lemon zest.
3 Sieve the flour into the other bowl, then mix in the raisins and caster
sugar. Add the egg mixture to the flour and combine gradually, mixing
until even. Tip the mixture into a 20cm (8in) tin.
4 Bake in the oven for 20-30 minutes, or until golden brown.
5 Make the lemon sauce by heating the icing sugar and lemon juice in
a saucepan until simmering. While the cake is still hot in the tin, prick
holes into the top, then pour over the lemon sauce. Allow to cool.
By California Raisins (www.californiaraisins.co.uk)
6 Serve with cream, lemon curd and sprinkle with extra raisins.
Classic time, beating in between each addition.

3 Mix in the vanilla extract, then fold in
Victoria sponge the flour. Add the milk to loosen the
SERVES 8
batter. Divide between the tins equally,
then bake in the oven (middle shelf) for
4 Clarence Court duck eggs 25-30 minutes, until golden brown,
350g (12oz) unsalted butter, at risen and a skewer comes out clean.
room temperature 4 Remove from the oven and allow to
350g (12oz) golden caster sugar cool completely on a wire rack.
350g (12oz) self-raising flour 5 To assemble, place one cake down
1 tsp vanilla extract first, followed by a layer of strawberry
2 tbsp whole milk jam. Add some chopped strawberries
strawberry jam on top of the jam. Lightly whip the
200ml (7fl oz) double cream cream until it has reached medium
1 tsp vanilla bean paste peaks, then mix in the vanilla bean
strawberries and blueberries paste. Spoon and spread the cream on
icing sugar, for dusting top of the jam and strawberries. Top
edible flowers, to decorate (optional) with the second sponge.
6 Dust the top of the cake with icing
1 Preheat the oven to 180°C/Gas sugar, then decorate with berries and
Mark 4. Grease and line two 20cm (8in) edible flowers (optional).
cake tins.
2 Beat the butter and sugar together until Tip Duck eggs create a lighter, fluffier
By Libby Silbermann for Clarence Court Eggs
light and fluffy. Add the duck eggs one at a sponge and the yolks add more richness.

C A K E H E AV E N
Banana 2 Bring the water to boil in a heavy-
& date bread based saucepan. Once boiling, add the

dates and reduce to a low heat.
MAKES ONE LOAF 3 Stew the dates, stirring continuously,
For the banana bread until they become soft and begin to
600ml (20fl oz) water, to soak form a paste. This should occur when
the dates the water has just about dissolved
275g (9¾oz) pitted dates, roughly (approximately 10-15 minutes into the
chopped stewing process).
1 tsp bicarbonate of soda 4 Remove from the heat, then stir
110g (4oz) almond, peanut or through the bicarb so the mixture
cashew butter begins to froth.
By Emily Bakes (www.emily-bakes.com)
2 large ripe bananas, peeled, 5 Mash the mixture with a potato Instagram: @ems_bakes
mashed masher, until any lumps are removed
3 large free-range eggs, beaten and you have a smooth paste. then return to the oven. The loaf is
(see tip) 6 Add the nut butter, stirring with a cooked when a skewer inserted into the
1½ tsp ground cinnamon wooden spoon until melted through and centre of the loaf produces no longer
¼ tsp nutmeg combined. Allow the mixture to cool for produces a gooey batter, but rather a
150g (5½oz) gluten-free oats, 5 minutes. nice cakey crumb.
ground in a food processor until 7 Add the mashed banana followed by
fine (see tip) the beaten eggs, mixing well after each Tip To make this recipe vegan,
For the topping egg addition. simply replace the eggs: combine
1 tbsp maple syrup or honey 8 Finally, stir through the spices and 1 tbsp ground flaxseed with 3 tbsp
1 tbsp chopped walnuts or ground oats or millet flour. Fold to boiling water for each egg used.
slivered almonds combine, then pour into the prepared Set aside for 10 minutes to thicken,
loaf tin. then add to the mixture in place
1 Preheat the oven to 180°C/Gas 9 Bake in the oven for approximately of eggs. You could swap the oat
Mark 4. Grease and line a medium-sized 1 hour. After 40 minutes, pour over the flour for millet flour for those with
loaf tin with baking paper. maple syrup and sprinkle with nuts, intolerances.
Iced maple 2 In a large bowl, beat together the
lemon cake butter and maple sugar until pale,

creamy and fluffy.
MAKES ONE LOAF 3 Mix in the eggs one at a time,
225g (8oz) unsalted butter, followed by the maple syrup. Fold in the
softened, plus extra for greasing flour, baking powder, ginger and lemon
175g (6oz) maple sugar zest and stir to fully combine.
4 medium free-range eggs 4 Pour into a greased loaf tin and
4 tbsp pure maple syrup smooth over the top. Bake for
225g (8oz) self-raising flour, sieved 50-60 minutes or until an inserted
1 tsp baking powder skewer comes out clean.
1½ tsp ground ginger 5 Remove from the oven, turn out onto
grated zest of 1 lemon a wire rack and leave to cool.
For the iced topping 6 Meanwhile, mix together all of the iced
zest of 1 and juice of ½ a lemon topping ingredients in a small bowl until
2 tsp pure maple syrup it's a thick, but pourable, consistency.
150g (5½oz) icing sugar 7 When the cake is fully cooled, pour
the topping in a zig-zag motion and
1 Preheat the oven to 160°C/Gas Mark leave to set. Garnish with extra lemon
By Maple from Canada
3 and grease a loaf tin with butter. zest and serve.

200g (7oz) unrefined caster sugar, 4 In a separate bowl, combine the rye
plus extra for sprinkling flour, baking powder and salt. Gently
225ml (8fl oz) mild, light olive oil, fold the dry ingredients into the egg and
plus extra for greasing sugar mixture to form a batter.
225g (8oz) rye flour 5 Pour the batter carefully into the
2 tsp baking powder prepared baking tray. Arrange the fruit
½ tsp fine sea salt over the top of the cake – some of it will
sink into the batter, but that’s okay – and
1 Preheat the oven to 190°C/Gas scatter over the whole rosemary sprigs.
Mark 5. Grease and line a square baking Bake the cake for 35-40 minutes, or until
tray about 25x25cm (10x10in) with a skewer inserted into the centre comes
baking parchment. out clean, then remove from the oven
2 Place the plum halves in a bowl with and leave to cool before sprinkling with a
the blackberries, lemon juice and zest, little caster sugar and serving in squares.
Blackberry, plum, chopped rosemary and 25g (1oz)
of the sugar. Tumble everything
rosemary & olive together gently.
oil cake 3 Put the eggs and remaining sugar in
a bowl and, using a hand-held electric
CUTS INTO 12-16 SQUARES
whisk (if you have one), whisk well until
10 plums, halved, stoned the mixture starts to thicken. Slowly
2 handfuls of blackberries pour in the oil, whisking continuously Taken from
Root, Stem, Leaf,
juice and finely grated zest of until the mixture is light and airy. Pour in Flower by Gill
½ a lemon the sugary, lemony juices from the bowl Meller, published
2 tsp finely chopped rosemary containing the plums and blackberries by Quadrille (£27).
Photography
leaves, plus a few whole sprigs (leave the fruit in the bowl) and whisk by Andrew
4 free-range eggs again to combine. Montgomery.
Chocolate cake For the cake cocoa powder, salt and baking powder
with strawberries 200g (7oz) caster sugar together, then add it gradually to
and cream 180g (6oz) butter, at room

temperature, plus extra
the mixture.
4 Divide the cake batter equally
SERVES 8 for greasing between the tins and use a spoon to
3 large free-range eggs smooth over the surface. Bake for
180g (6oz) plain flour 20-25 minutes until a skewer inserted
3 tbsp milk into the centre comes out clean.
50g (1¾oz) cocoa powder Cool for 10 minutes, then turn onto
1 tsp baking powder wire racks to cool completely.
a pinch of salt 5 For the filling, whip the cream until
To decorate soft peaks form when the whisk is
200g (7oz) strawberries removed. Spread three-quarters of the
300ml (10fl oz) double cream cream over one of the cake sponges,
chocolate stars (optional) then carefully top with halved
strawberries, leaving some whole
1 Preheat the oven to 170°C/Gas for decorating.
Mark 3. Grease and line two x 20cm 6 Add the second sponge, pushing
(8in) sandwich tins. down very gently. Spread the remaining
2 Put the butter in a mixing bowl with cream over the top, using the back of a
the sugar and milk, then whisk together spoon to create soft swirls and peaks.
until creamy and pale. Add the strawberries on top, plus
By Chiara Lancia (butterandsage.co.uk) 3 Add the eggs, one at a time, and mix chocolate stars or ribbons of chocolate,
Instagram: @butterandsageuk
until well combined. Mix the flour, if you wish.

C A K E H E AV E N
Blackberry & 30g (1oz) self-raising flour to the touch, and a skewer inserted into
pistachio cake 1 tsp baking powder

200g (7oz) blackberries, halved if
a non-blackberry bit comes out clean.
Do not panic if the cake has risen like a
SERVES 8 very large glossy quilted blanket to hide all your
150g (5½oz) unsalted, shelled icing sugar, to dust blackberries – this will particularly
pistachios happen with small berries – they’re still
170g (6oz) unsalted butter, 1 Preheat the oven to 180°C/Gas Mark there and the cake will taste delicious!
softened, plus more for the tin 4 and line and butter a 28x22cm 5 Let the cake cool in the tin for
170g (6oz) golden caster sugar (11x8in) roasting or baking tin with non- 5 minutes before transferring it, with its
3 free-range eggs stick baking or greaseproof paper. paper, to a wire rack to cool down. Dust
2 Blitz the pistachios in a food with icing sugar before serving.
processor, spice grinder or Nutribullet
until very finely ground (but don’t over-
blitz, or they’ll get oily).
3 Beat the butter and sugar together
until smooth, then whisk in the eggs.
Stir in the ground pistachios, flour and
baking powder and mix briefly
until combined. Taken from The
4 Tip the cake batter into the prepared Quick Roasting
Tin by Rukmini
tin and dot with the blackberries.
Iyer, published by
Transfer to the oven and bake for Square Peg.
25 minutes, until the cake is risen, firm Available now.
Ultimate apple cake 1 tbsp demerara sugar

½ tsp cinnamon
milk. Once all incorporated to make a
smooth mixture, pour and scrape into
SERVES 8 the prepared tin.
130g (4½oz) unsalted butter, 1 Preheat the oven to 190°C/Gas 4 Cut and core the Pink Lady® apples,
softened Mark 5. Grease and line a 20cm (8in) slicing them into 2cm (¾in) wedges.
140g (5oz) caster sugar loose-bottomed tin. Toss the slices in some lemon juice to
3 large free-range eggs 2 Put the soft butter and caster sugar prevent browning.
230g (8oz) plain flour into a large mixing bowl, then mix or 5 To decorate the cake, place the
2 tsp baking powder beat until soft and fluffy. Add one egg at apples skin-side up and push lightly
80ml (2¾fl oz) full-fat milk a time and mix again, scraping down the into the cake mix. Placing the slices
3 Pink Lady® apples, cored and edges each time. in a circle will make your cake look
sliced into 2cm (¾in) wedges 3 Add the flour and baking powder to pretty once cooked.
with skin on the bowl and mix again, then pour in the 6 Once all the apples are on top and
looking beautiful, sprinkle the top with
the demerara sugar and cinnamon
and place the cake on the middle
shelf of the oven for 40 minutes.
7 To know when it's ready, you’ll see
that the edges come away from the
sides of the tin and it's springy to touch.
Tip This is best served with some

thick clotted cream, whipped double
cream or plain yoghurt. You can keep
the cake in the fridge for three days,
or freeze it and eat within three months.
Defrost by leaving out to reach
For more apple recipes please visit www.pinkladyapples.co.uk
room temperature.

Lemon & walnut
drizzle cake
SERVES 8
100g (3½oz) California Walnut Pieces

125g (4½oz) butter, softened
125g (4½oz) caster sugar
grated zest of 2 lemons, plus juice
of 1 lemon
150g (5½oz) self-raising flour
½ tsp baking powder
2 tbsp granulated sugar

4. Grease and line a 1kg (2lb 2oz) loaf tin.
2 Place half of the walnuts in a food
processor and blitz to a coarse powder,
then chop half of those remaining.
3 Whisk the butter and caster sugar in a
large bowl until pale and fluffy. Whisk in
the lemon zest, followed by the eggs,
one at a time. Fold in the flour, baking
Pear and 3-5 minutes in batches, adding the powder and prepared walnuts.
lavender cake lemon juice towards the end. Leave to
cool while you prepare your cake.
4 Spoon into the prepared tin and bake
for 35-40 minutes until golden and a
SERVES 8 3 Beat the butter, lavender and sugar in skewer comes out clean.
For the pears a bowl using an electric hand whisk until 5 Meanwhile, mix the juice of 1 lemon
3 ripe pears fluffy. Sift in the self-raising flour and with the granulated sugar. Chop the
knob of butter, for cooking add the almond flour (this will be too remaining walnuts and stir into the
3 tsp dark muscovado sugar (or coarse to sift), then fold these into the syrup. Prick the cake with a skewer
caster sugar) mix. Lastly, gradually add the eggs. several times and drizzle over the lemon
juice of ½ a lemon 4 Pour half of the batter into the syrup. Allow to cool a little in the tin
For the cake prepared tin, and arrange half of the before removing to cool completely.
150g (5½oz) unsalted butter pear slices in a layer on top. Pour the
5-7 fresh lavender flower heads, remaining half of the batter on top of
finely chopped (or to taste. You these, and decorate the top with the
can use 1 generous tsp of finely remaining pear slices. If you have any of
chopped dried lavender when it the butter and sugar mixture in which
is out of season) you cooked the pears left over, you can
140g (5oz) caster sugar lightly brush this over the top of the
140g (5oz) self-raising flour cake. Bake for 45-50 minutes, or until a
60g (2oz) almond flour metal skewer comes out clean. Serve
2 large free-range eggs, beaten with whipped or pouring cream.

Mark 4 and line a 20cm (8in) cake tin
with baking parchment.
2 Start by preparing your pears. You can
Taken from
leave the peel on for decoration, or A Handful of
remove it if you prefer. Slice the pears Flour: Recipes
into fine slices lengthways and remove from Shipton Mill
by Tess Lister,
the cores. Melt the butter and published by
muscovado sugar in a large frying pan Headline ©2019 California Walnuts.
(RRP £30). All Rights Reserved.
and gently cook the pear slices for

C A K E H E AV E N
Flourless walnut
cake with poached
pears Serve with Gree
SERVES 8
For the cake Yoghurt or crém k
butter, for greasing
350g (12oz) California Walnuts fraîche! e
grated zest of 1 lemon
4 free-range eggs
225g (8oz) golden caster sugar
1 tbsp icing sugar, for dusting
For the poached pears
4 ripe conference pears
8 cardamom pods
a pinch of saffron
juice of 1 lemon
150g (5½oz) caster sugar
250ml (9fl oz) water
Greek yoghurt or crème fraiche,
to serve

Mark 4. Grease and line the base of a
23cm (9in) cake tin with a circle of
baking parchment.
2 Place the walnuts into a food
processor and blitz until you have a
flour-like consistency.
3 Separate the eggs into 2 mixing
bowls. Whisk the egg yolks, lemon zest
and caster sugar with an electric hand
whisk until pale and creamy. Separately,
whisk the egg whites to stiff peaks.
4 Mix the blended walnuts into the egg
yolks, then fold in the egg whites.
5 Spoon the cake mixture into the
prepared cake tin. Place the tin on the
middle shelf of the oven and bake for
35-40 minutes, or until cooked in the
centre and risen.
6 Meanwhile, peel the pears and cut in
half, scooping out the core with a melon
baller or teaspoon, and bruise the
cardamom pods.
7 Add the peeled pears, saffron,
cardamom pods, lemon juice, caster
sugar and water to a medium-sized
saucepan over a low heat, then poach
the pears for 15-20 minutes, or until
soft and infused.
8 Slice the cake into 8, then serve
each slice with a poached pear on
the side. Add a blob of Greek yoghurt
©2019 California Walnuts. All Rights Reserved.
or crème fraîche, to finish.

ca k e h eav
p M i ni ba k e s ,
u maximum indulgence! e
n
c
WE LOVE… COFFEE CUPCAKES pg26 // APPLE CRUMBLE CUPCAKES pg27 // LEMON CUPCAKES pg29
iw th a sc oop o f i c
e
e c r e a m!
Se rv
For the ginger and pecan

muffin-cookies, see page 28

&R̆HHFXSFDNHV 1 Preheat the oven to 180C/Gas
Mark 4.
MAKES 12 2 Sift the flour and baking powder into a
180g (6oz) plain flour bowl, then set aside. Prepare a muffin
2 tsp baking powder tin with 12 cupcake cases.
125g (4½oz) unsalted butter 3 Cream the butter and sugar until
200g (7oz) brown sugar fluffy. Add the eggs one at a time,
2 free-range eggs scraping down the side of the bowl
100ml (3½fl oz) milk as necessary.
30ml (1fl oz) Dualit NX® or 4 Beat in the espresso. Mix in the flour
Compostable Single Origin in three parts, alternating with the milk.
coffee (one espresso shot) 5 Spoon the mixture into the cupcake
your favourite vanilla buttercream cases and bake for 20 minutes or
(optional) until cooked.
6 Allow to cool, then top with vanilla
Recipe and photography by Dualit (dualit.com)
buttercream if you wish.
&DUURWFDNHFXSFDNHV For the buttercream 3 In a different bowl, beat the eggs,

MAKES 12 225g (8oz) full-fat cream cheese oil and buttermilk together – you can
1 tsp vanilla use an electric whisk to do this. Mix until
150g (5½oz) carrots 550g (1lb 2oz) icing sugar combined, then add this to the flour
175g (6oz) self-raising flour 100g (3½oz) butter mixture and stir together. Ensure the
½ tsp bicarbonate of soda batter is smooth and that all the flour has
150g (5½oz) light brown soft sugar 1 Preheat the oven to 190°C/Gas Mark been incorporated.
¼ tsp cinnamon 5. Line a muffin tray with 12 large 4 Top and tail the carrots – you can also
¼ tsp nutmeg cupcake cases and set aside. peel them if you wish, however this isn’t
3 free-range eggs 2 Sieve the flour into a bowl, then add necessary. Grate the carrots using a box
100ml (3½fl oz) sunflower oil the bicarb, brown sugar, cinnamon and grater, then add them to the batter. Give
70ml (2½fl oz) buttermilk nutmeg. Stir until combined. it all one last mix until the carrot is
distributed through the batter.
5 Divide the mixture equally between the
cases. Bake in the oven for 20 minutes.
6 Meanwhile, make the buttercream.
Beat the butter and cream cheese
together, using a stand mixer or electric
whisk, until combined and smooth.
7 Slowly add the icing sugar and mix until
incorporated, then add the vanilla. Give it
one final mix on a slow speed and add it to
a piping bag fitted with a large drop
flower nozzle.
8 Hold the nozzle in the centre of the
cupcake, then squeeze the buttercream
out whilemoving it in really small circles –
the buttercream should fill out to the
sides while you slowly bring the nozzle
upwards creating a tower of
buttercream ruffles.
9 As a finishing touch, grate a carrot
on a zester lengthways to get long thin
strips, then drape these over the top,
By Stacey Manning from The Mad Batter (www.themadbatter.co.uk)
if you like.

C U P C A K E H E AV E N
Apple crumble
cupcakes with
custard buttercream
MAKES 12
a n d c u s ta rd =
rC um match made in heaven!
le
80g (3oz) light brown sugar b
¼ tsp bicarbonate of sofa
120g (4oz) soft spread
2 free-range eggs
A
1½ tsp golden syrup
200g (7oz) prepared cooking apples
(peeled, chopped and diced)
¼ tsp cinnamon
For the custard buttercream
250g (9oz) butter
500g (1lb 1oz) icing sugar
30g (1oz) custard powder
¼ tsp vanilla extract
milk, to loosen, if required
For the crumble mix
60g (2oz) plain flour
30g (1oz) light brown sugar
30g (1oz) unsalted butter

5. Line a muffin tray with 12 large
cupcake cases and set aside.
2 To make the crumble mixture, cut the
butter into small chunks and add to a
bowl with the sugar and flour. Using
your fingertips, pinch the ingredients
together until the mixture looks like
breadcrumbs. Set aside.
3 Peel and core the cooking apples,
then dice into small 5mm (¼in) pieces.
Place these into a bowl and add 30g of
the brown sugar. Toss the apples in
sugar, making sure they are coated.
4 To make the cake batter, put the flour,
cinnamon, bicarb and sugar through a
sieve and mix them together. Add the
By Stacey Manning from The Mad Batter (www.themadbatter.co.uk)
soft spread, then the eggs, followed by
the apple mix. Combine with an electric
whisk on medium speed for 1 minute, and transfer to a wire rack to cool. extract, then give the buttercream
then lower the speed and add the 7 To make the buttercream, whip the one final mix on a slow speed before
golden syrup. Mix for 1 more minute. butter for 5 minutes using an electric transferring it to a piping bag fitted
5 Fill the cupcake cases about three- whisk or stand mixer – the butter with a 1M nozzle.
quarters full, then sprinkle a thin layer of should be pale in colour. Gradually add 8 Start with a small blob of buttercream
the crumble mix on top and bake for the icing sugar and custard powder. If in the middle, then pipe a circle around
20 minutes, or a skewer inserted into you find the icing is too thick, add 1 tsp this slowly, building the buttercream up
the centre comes out clean. of milk at a time, until you get the in a spiral until your piping is a couple of
6 Remove the cupcakes from the oven desired consistency. Add the vanilla layers tall and you finish in the centre.

Raisin and banana 1 Preheat the oven to 200°C/Gas
Mark 6. Line a muffin tin with
PẊQV 12 paper cases.
MAKES 12 2 Put the cereal into a bowl, pour over
150g (5½oz) shredded bran cereal the milk and let stand for 10 minutes.
250ml (9fl oz) semi-skimmed milk 3 Sift the flour, salt and baking powder
2 very ripe bananas, peeled, into a bowl, then stir in the sugar, raisins
mashed and nuts. Lightly fold in the cereal
300g (10½oz) plain flour mixture and the mashed bananas.
1 tsp baking powder 4 Beat the eggs with the oil, then add to
a pinch of salt the bowl and quickly fold together – do
75g (1¾oz) golden caster sugar not over-mix.
125g (4½oz) California Raisins 5 Spoon the mixture between the
75g (2¾oz) chopped nuts paper cases and bake for about
5 tbsp sunflower oil 18-20 minutes, or until a skewer
2 medium free-range eggs inserted into the centre comes out
clean. Cool slightly before
By California Raisins (www.californiaraisins.co.uk)
serving warm.
Ginger and pecan

PẊQFRRNLHV
MAKES 12
120g (4¼oz) butter, softened

75g (2¾oz) soft light brown sugar
75g (2¾oz) golden caster sugar
1 medium free-range egg
1 tsp vanilla extract
180g (6¼oz) plain flour
½ tsp bicarbonate of soda
1 tsp ground ginger
60g (2¼oz) pecan nuts, finely chopped
a pinch of fine salt
To serve
ice cream of choice
1 Preheat the oven to 180°C/Gas Mark 4 and lightly

grease a 12-hole muffin tin with a little of the butter
(although if you use a good-quality, non-stick tin, no
greasing is necessary).
2 Cream the butter and sugars together in a bowl until
light and fluffy. Add the egg and vanilla and stir to
combine. Stir in the flour, bicarbonate of soda, ginger,
chopped pecans and salt.
3 Divide the mixture between the muffin holes and
Recipe taken from bake for 10-12 minutes or until just firm at the edges,
Judes: Ice Cream &
Desserts by Chow
but soft in the middle – the muffins will continue to
and Alex Mezger, firm up as they cool. Remove from the oven and leave
published by Kyle in the tins to cool for at least 10 minutes before
Books (£16.99).
www.octopusbooks.co.uk
turning out and serving warm, with a scoop of ice
cream sat in the centre.

C U P C A K E H E AV E N
Lemon meringue 2 Beat the sugar and butter together in place the bowl over the pan, taking
cupcakes a bowl using an electric hand whisk until care it does not touch the water,
fluffy. Add the almond flour, polenta, and continue to whisk until the sugar
MAKES 6-8 LARGE lemon zest, baking powder and salt has dissolved.
For the cupcakes and beat again. 5 When the sugar has dissolved, remove
90g (3oz) caster sugar 3 Add the eggs one at a time, beating the bowl from the heat and continue to
115g (4oz) unsalted butter well between additions, and finally the beat the mixture until it forms stiff peaks.
100g (3½oz) almond flour lemon juice. Spoon into the cupcake 6 Ice your cupcakes by dolloping roughly
50g (1¾oz) polenta cases. Allow roughly 1½ heaped tbsp of a heaped tbsp or so of meringue on each
grated zest and juice of 1 lemon batter per cupcake, depending on the to form a peak, then place them back in
½ tsp baking powder size of your cases. Bake in the centre of the oven for 10 minutes to lightly cook
a pinch of salt the oven for 30-40 minutes, or until firm the meringue. You can pipe the icing for
2 medium free-range eggs to the touch. Remove from the tray and neater visual effect if you prefer, using a
For the meringue leave to cool on a wire rack.Turn the plastic piping bag and large piping nozzle.
2 medium free-range egg whites oven down to 150°C/Gas Mark 2.
70g (2½oz) caster sugar 4 Once cool, make the meringue. Heat Tip For a simpler way to ice the cakes,
a pinch of salt 5cm (2in) water in a pan over a make a lemon drizzle icing. In a small
medium-low heat. In a heatproof bowl bowl, mix 100g (3½oz) icing sugar with
1 Preheat the oven to l 80°C/Gas Mark (off the heat at this point), whisk the egg 5 tsp lemon juice until you have a thick
4. Line a cupcake or muffin tray with whites with the sugar and salt using an but runny consistency. Drizzle over the
large paper cases. electric hand whisk. Once combined, tops of the cakes and leave to set.
Light and zesty -

the perfect treat!
Recipes taken from

A Handful of Flour:
Recipes from Shipton
Mill by Tess Lister,
published by
Headline (RRP £30).

The Perfect Recipe
for the No.1 Baking Magazine
Here at Baking Heaven we just love everything to do with
baking! Just a quick flick through this great issue will show you
what exciting content we bring to you every single month.
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Jessica Clark, Editor
P U D D I N G H E AV E N
d i ngrth eav Whisky

rice pudding
SUBSCRIBER BENEFITS:
u saEtipsficyda sweet tooth! en
d SERVES 4
es se s to 300ml (10fl oz) milk

300ml (10fl oz) single cream
½ a vanilla pod, split in half
lengthways or ½ tsp vanilla
p
extract
50g (1¾oz) pudding rice
WE LOVE… GALET TE pg42 // PEACH TARTLETS pg44 // CHERRY PANCAKES pg48

50g (1¾oz) unsalted butter
2 whole free-range eggs
2 free-range egg yolks
2 tbsp whisky
100g (3½oz) dark, coarse-cut
• Help shape our content – we are always
Boodle’s fool marmalade
3 Beat the 2 whole eggs and 2 yolks Dust the cool rice pudding with caster
looking for new baking ideas

25g (1oz) demerara sugar if serving sugar and grill until a crisp caramel
SERVES 4-6 hot, or 50g (1¾oz) caster sugar if with the whisky and marmalade, then
stir into the rice mixture. Pour into the forms on top. Chill before serving.
6 trifle sponges, cut in half serving cold
dish and dot the top with the remaining
lengthways
1 Preheat the oven to 180°C/Gas butter (and a little demerara sugar if you
1 orange, peeled and divided
Mark 4. Using some of the butter, are serving the rice pudding hot).
into segments
grease a 1.2ltr (2pt) pie dish. 4 Bake for 30 minutes. Either serve the The boodle’s fool on
grated zest and juice of 2 oranges p40 and this recipe are
2 In a saucepan, bring the milk, cream rice pudding hot, straight from the oven,
grated zest and juice of 1 lemon taken from Flavours
and vanilla pod to the boil; add the rice, or leave to cool and serve as a rice brûlée. of England by Gilli
25g (1oz) caster sugar Davies. Photography
475ml (16½fl oz) double cream stir, then simmer gently for 20 minutes
To serve cold as a rice brûlée: © Huw Jones.
orange and lemon rind curls, until the rice is tender. Stir in the caster www.graffeg.com
sugar and remove the vanilla pod. Preheat the grill to its hottest setting.
to decorate
1 Find a large serving bowl, preferably

glass, and put the sponge slices in as a
single layer.
2 Scatter over the orange segments. Venezuelan chocolate 1 Place all the pancake ingredients
(except the butter) in a blender or food
• Save money every issue
3 Mix the orange and lemon juices pancakes with processor and whizz until a smooth,
with the sugar and stir until
completely dissolved.
chocolate maple syrup thick batter is formed. Leave the batter
to rest while you make the syrup.
4 Add the cream and whisk together SERVES 4 2 To make the syrup, dissolve the salt in
until the mixture is light and thickened.
For the pancakes 50ml (2fl oz) water in a saucepan over a
5 Pour the cream over the sponge and
25g (1oz) Venezuelan 100% dark gentle heat, then add the syrup and bring
• Get copies quicker than the shops

refrigerate overnight.
chocolate, grated to a simmer. Pour onto the chocolate in a
6 Decorate with orange and lemon
200g (7oz) buckwheat or spelt flour bowl and whisk well until smooth.
rind curls and serve.
1 free-range egg 3 Heat a crêpe pan or non-stick frying
45g (1½oz) light muscovado sugar pan until quite hot and melt a generous
350ml (12½fl oz) milk wedge of butter until it sizzles. Spoon a
2 tsp bicarbonate of soda small or large amount of the batter into
1 tsp vanilla extract the pan, depending on whether you
until you have cooked the entire batch.
25g (1oz) unsalted butter, for frying want to make thick American pancakes
4 Serve the pancakes laced with the
For the syrup or thin crêpes. Leave to cook on a
warm syrup – be generous as the
a pinch of sea salt medium heat until you see bubbles
pancakes soak up a lot!
250ml (9fl oz) dark maple syrup form on the surface of the pancake,
then carefully turn over and cook for Recipe taken from Adventures with Chocolate by
• Delivery is free
100g (3½oz) 70% dark chocolate,
another 1-2 minutes. Place the Paul A. Young, published by Kyle Books (£14.99).
broken into pieces Photography by Anders Schonnemann.
pancakes on a plate and cover with foil
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c u i t h e av
b s
i Bite- enjoy with coffee!
s i ze ba k e s to en
WE LOVE… CORNISH FAIRINGS pg3 4 // CRUMBLE SLICES pg3 6 // STRAWBERRY SHORTBREAD pg3 8
te .. .
h o oc la
ed c
D u n k e d i n melt
For the Dark ‘n Stormy® Biscuits, see page 37

2 tsp ground ginger
½ tsp ground mixed spice
½ tsp ground cinnamon
½ tsp bicarbonate of soda
a pinch of salt

Mark 4. Line two baking trays with
baking parchment.
2 Melt the butter, sugar and golden
syrup in a pan over a low heat.
3 Sift the flour, ginger, mixed spice,
cinnamon, bicarbonate of soda and a
pinch of salt into a bowl, then tip in the
melted butter mixture and gently stir to
form a smooth dough.
By Baking Mad (www.bakingmad.com) 4 Place heaped teaspoonfuls of the
mixture on to baking sheets, about 3cm
Cornish fairings 100g (3½oz) Billington's Unrefined (1¼in) apart to allow room for them to
Golden Caster Sugar spread. Flatten slightly with a knife.
SERVES 18
2 tbsp golden syrup 5 Bake for 8-10 minutes until golden
100g (3½oz) butter, unsalted, at 175g (6oz) Allinson Self-Raising brown. Allow to cool and harden on the
room temperature White Flour baking tray for 10 minutes before cooling.
Vegan chocolate 4 Add the flour and chopped chocolate

& raisin cookies (or chocolate chips) into the mixture and
combine into a dough.
MAKES 1 COOKIE LOG 5 Remove the dough from the mixer
250g (9oz) Stork margarine and wrap in clingfilm, rolling it into one
100g (3½oz) golden caster sugar long log shape as you wrap. Make the
50g (1¾oz) light muscovado sugar width of the log to the same size as you
1 tsp vanilla bean paste would like your cookies to be.
1 tsp sea salt flakes 6 Chill the dough for 30 minutes in the
325g (11½oz) plain flour fridge (you can leave it for longer or
100g (3½oz) chocolate, chopped, or even freeze it if you would like to bake
chocolate chips another day).
100g (3½oz) California Raisins 7 Once chilled, slice cookies from the
log. You can make these as thick or as
1 Preheat the oven to 180°C/Gas thin as you like! Arrange the cookies on
Mark 4. Line two baking sheets. the prepared baking sheets with a little
2 Cream together the margarine and room to spread out.
sugars until smooth; you can use an 8 Bake in the oven for 10-15 minutes, or
electric mixer or just a good strong arm until the cookies look a little golden.
and spoon. Remove from the oven and let them
3 Add the vanilla bean paste and salt cool on the baking sheet for a further
and combine thoroughly. Roughly chop 10 minutes if you want to eat them
the chocolate if you are using a bar – try warm. Allow them to cool completely if
to make the pieces different sizes to you want to pop them in the biscuit tin.
By Calfornia Raisins (www.californiaraisins.co.uk)
make each cookie unique.

S AV O U R Y H E AV E N
Giant pan cookie

SERVES 10-12
125g (4½oz) salted butter, room
temperature
150g (5½oz) soft light brown sugar
100g (3½oz) golden caster sugar
2 free-range eggs
m
a
e
1 tsp baking powder
cr
¼ tsp bicarbonate of soda
250g (9oz) dark chocolate,
roughly chopped
a i c e
ll
Mark 4. Put the butter and sugars into a
n i
bowl and beat for 3-4 minutes (use an
a
electric beater if possible) until light and
v
fluffy. Beat in the eggs, one at a time, then
h
add the vanilla extract.
it
2 In a separate bowl, mix the flour, baking
w
powder, bicarbonate of soda and add to the
re ve
butter mixture. Beat until just combined,
then stir through the chocolate chunks.
3 Tip into a 20cm (8in) ovenproof frying pan
S
and bake for 25-30 minutes (25 minutes
will be gooey, 30 minutes will be slightly
more set).
By Emma Spitzer for Staub (www.staub-online.com)
Cumbrian 40g (1½oz) crystallised ginger, 1 Preheat the oven to 170˚C/Gas Mark
gingerbread chopped 3. Grease and line a baking tin approx
70g (2½oz) plain flour 20x35cm (8x13½in).
MAKES 8
a pinch of baking powder 2 Combine the shortbread, sugar and
400g (14oz) shortbread 40g (1½oz) golden syrup 2 tsp ground ginger in a blender until it
170g (6oz) demerara sugar 40g (1½oz) treacle resembles fine crumbs. Take out 100g
3 level tsp ground ginger 70g (2½oz) unsalted butter (3½oz) of the mix to use later. Add the
40g (1½oz) mixed peel remaining ground ginger, crystallised
ginger, mixed peel, flour and baking
powder and pulse until well mixed.
3 Melt the syrup, treacle and butter
in a large pan, adding the dry mixture
when melted. Stir well and spread
evenly into the prepared baking tray.
Press down firmly with the back of a
wooden spoon or spatula. Place in the
oven for 10 minutes.
4 Carefully take out and sprinkle with
the saved crumb mix. Again spread and
press down evenly, then cut into slices.
By Carr’s Flour (www.carrsflour.co.uk)
Leave to cool in the tray, then enjoy.

Blackberry crumble 2 In a pan, melt together the coconut
traybake slices oil, margarine, honey and sugar. Stir in

the oats and flour. Press around two-
SERVES 8 thirds of the mixture into the tin, firming
50g (1¾oz) coconut oil it down and smoothing the top.
50g (1¾oz) vegetable margarine 3 Scatter over the blackberries, then
60g (2oz) honey spoon the remaining oat mixture over the
2 tbsp coconut or brown sugar top leaving it loose and rough – it doesn’t
200g (7oz) oats matter if you can still see the blackberries.
50g (1¾oz) plain or self-raising flour Sprinkle with coconut, if using.
250g (9oz) blackberries, halved 4 Bake for 20-25 minutes until golden
if large and the blackberries are oozing. Leave
1 tsp desiccated coconut (optional) in the tin to cool slightly before serving
warm in slices.
1 Preheat the oven to 180°C/Gas Tip If you prefer, you can use
Mark 4. Line a 34x11cm (13½x4in) or a all coconut oil or all margarine. You
20x20cm (8x8in) baking tin with can also just use oats if you don’t
parchment. If you have a loose-based have flour, though the mixture may be
tin that is helpful. more crumbly.
Giant strawberry 60g (2oz) coconut oil, melted 1 Preheat the oven to 180°C/Gas
choc chip cookie 1 free-range egg, beaten

2 tbsp milk
Mark 4. Base line a 20cm (8in) round tin
or ovenproof dish. Place the oats in a
SERVES 4-6 ½ tsp vanilla extract (optional) food processor and blitz to a small
100g (3½oz) oats 50g (1¾oz) dark, milk or white crumb. Add the ground almonds,
50g (1¾oz) ground almonds chocolate, roughly chopped baking powder and sugar and blend
½ tsp baking powder 125g (4½oz) strawberries, hulled just to combine.
50g (1¾oz) coconut sugar and chopped 2 Melt the coconut oil in a pan. Remove
or brown sugar ice cream, to serve from the heat and stir in the oat
mixture with the remaining ingredients,
except the strawberries. Spread the
mixture in the tin or dish, scatter over
the strawberries and bake for
25-30 minutes until golden and just set.
Cool slightly, before serving with
scoops of ice cream on top for
everyone to share.
Tip
Make double of these
and freeze one before
baking to cook later
straight from the
freezer – just add an
extra 5 minutes cooking
time. If you don’t have a
food processor to blitz the oats,
substitute half the oats with any type of
flour. Any type of dairy or plant-based
milk can be used. You can also
use melted vegetable margarine
Recipes on this page are by Penny Stephens for Love Fresh Berries (lovefreshberries.co.uk)
or butter in place of the coconut oil.

Mocha shortbread
cookies
SERVES 30
300g (10½oz) plain flour
8 tbsp Splenda® Granulated
30g (1oz) cocoa powder
60ml (2fl oz) hot water
¼ tsp fine salt
1 tbsp instant coffee powder
4 tsp pure vanilla extract
240g (8½oz) unsalted butter, at
room temperature By Splenda® (www.splenda.co.uk)
Splenda® Granulated,
for sprinkling
the dry mixture, then stir in the coffee 5 Preheat the oven to 160°C/Gas
1 Sift the flour, Splenda Granulated,
®
mixture. Add the remaining dry Mark 2½. Line a baking tray with
cocoa powder and salt into bowl and mixture and combine. parchment paper.
set aside. 4 Tip the dough onto a work surface 6 Unwrap the dough and slice into cookies
2 Combine the hot water, instant and evenly divide into two pieces. about 1cm (½in) thick and place on the
coffee and vanilla and set aside. Shape each piece into a log. Wrap baking tray. Sprinkle each cookie in the
3 In large mixing bowl, cream the each log separately and chill in the centre with a pinch of Splenda® Granulated
butter until smooth. Stir in half of refrigerator for at least 20 minutes. and bake for 18 minutes.
Dark ‘n Stormy®
biscuits
MAKES ABOUT 12
300g (10½oz) plain flour
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
150g (5½oz) brown sugar
2 tbsp Goslings Black Seal Rum
1 large free-range egg
100g (3½oz) margarine
3 heaped tbsp golden syrup
100g (3½oz) dark chocolate,
melted, plus lime zest, to serve
1 Preheat the oven to 180C/Gas Mark

4. Grease a baking tray.
2 Add all the ingredients to a food
processor and mix well so everything is
incorporated and you have a firm dough.
3 Roll into a sausage shape on a dusted
worktop, then cut into equal pieces.
Shape, then place on the baking tray.
4 Bake in the oven for 10-12 minutes.
Allow to cool, then dip in melted
By Goslings Rum (www.goslingsrum.com)
chocolate. Finish with grated lime zest.

ING TIP
BAK
WHY NOT TRY...

USING YOUR FAVOURI T E
JA M OR C UR D A S A N
A LT E R N AT I V E!
Recipes on this page are by Carr’s Flour (www.carrsflour.co.uk)
Raspberry buns 1 Preheat the oven to 190°C/Gas formed, then make into approximately
MAKES 12-14 Mark 5. 12-14 small balls. Place onto a lined
225g (8oz) Carr’s Self-Raising Flour 2 In a large bowl, rub the margarine or baking tray. With your thumb or the end of
115g (4oz) margarine or butter butter into the flour with your fingertips a wooden spoon, make a small hollow in
115g (4oz) caster sugar until it looks and feels like fine the top of each bun, pushing down to
1 free-range egg, beaten breadcrumbs. Add the sugar and stir in. slightly flatten. Fill the hole with jam, then
3 tbsp milk 3 Make a well in the centre of the bake in the oven for 15-20 minutes.
4 tbsp jam ingredients, then add the beaten egg 4 Place onto a wire rack and let the jam
and milk. Combine until a dough is cool before eating!
Strawberry & For the icing the ingredients. Once the dough has
Champagne 200g (7oz) icing sugar formed, wrap in clingfilm and place in
shortbread 2 tbsp Champagne

¾ tbsp strawberry jam
fridge for 2 hours, or until cool.
4 Sprinkle some flour onto a clean work
MAKES ABOUT 20 cold water surface, then knead the dough lightly
For the biscuits until you have a loose dough.
225g (8oz) unsalted butter, plus 1 Preheat the oven to 170°C/Gas 5 Roll out the dough until it’s roughly
extra for greasing Mark 3. Lightly grease a baking tray. 5mm (¼in) thick.
2 tbsp strawberry jam 2 Cream together the butter, sugar, 6 Cut out using biscuits using a
100g (3½oz) caster sugar salt and jam in a large bowl until light round or fluted cutter, then place
285g (10oz) Carr's Plain Flour, plus and fluffy. onto the prepared baking tray and bake
extra for dusting 3 Add the flour a little at a time, until for 25 minutes, or until pale brown
½ tsp salt mixed in. Be careful not to over-work and crisp. Allow to cool on a wire rack.
7 Meanwhile, in a small bowl, stir
together the icing sugar, Champagne
and jam, stirring until it forms a stiff
paste – add more champagne or water
to loosen, if needed.
8 Dip each biscuit in the topping until
half covered, then place back onto a
wire rack until dry. Enjoy with the rest of
the Champagne!

d i n g h eav
dE pi c de s s e rt s t
u satisfy a sweet tooth!o e
n
p
WE LOVE… MAPLE SPONGE PUD pg40 // BLACKBERRY COBBLER pg48 // SWEET NUTELLA RAVIOLI pg51
ae s y!
i ck &
Q u
For the stress-free sabayon, see page 44

Quick & easy maple
sponge pudding
MAKES 4-6
100g (3½oz) unsalted butter, softened,

plus extra for greasing
3-4 tbsp pure maple syrup (preferably golden
colour for its delicate taste)
50g (1¾oz) maple sugar
2 large free-range eggs
2 tbsp whole milk
1 Grease a 1 litre (1¾pts) microwavable pudding basin/bowl

with butter and add 3-4 tbsp maple syrup to the base.
2 In a separate bowl, beat the butter and maple sugar together
until light and creamy. Gradually add the eggs, milk and flour and
mix well together. By Maple from Canada
(www.maplefromcanada.co.uk)
3 Pour the mix into the pudding bowl, on top of the syrup. Level
it out using the back of a spoon.
4 Place the pudding bowl on a heatproof plate without a lid,
Chocolate, cardamom
then heat in the microwave for 6 minutes. Leave to stand for and ginger pots
1-2 minutes before serving. Cover with a plate, turn upside
down, then carefully transfer onto your serving plate. 40g (1½oz) dark muscovado sugar
5 Drizzle more maple syrup if desired and serve with clotted 6 large free-range egg yolks
cream, ice cream or hot custard 4 cardamom pods
g r at e d
Top witohrange zest!
100ml (3½fl oz) pure maple syrup (preferably
golden colour for its delicate flavour)
500ml (18fl oz) double cream
100ml (3½oz) whole milk
200g (7oz) dark Belgian cooking
chocolate, chopped
75g (2¾oz) stem ginger, drained
1 tbsp cocoa powder, for dusting
50g (1¾oz) crystallised ginger pieces, to serve
1 Put the sugar and egg yolks in a medium bowl and

whisk until well combined, thickened and airy. You can
also do this in a large bowl with an electric whisk or by
hand, if you wish.
2 Bash the cardamom pods to break the green outer
shell; discard the shells and save the seeds. Coarsely
grind the seeds using a pestle and mortar, then place
in a saucepan with the cream, milk, maple syrup and a
pinch of salt. Slowly bring the mixture to a simmer.
3 Remove the pan from the heat, then tip in the
chocolate and leave it to sit for a couple of minutes.
Stir until the chocolate has melted.
4 Pour the hot chocolate cream onto the yolks and
sugar, whisking vigorously until smooth.
5 Divide the stem ginger between 10 small glasses or
espresso cups and carefully pour or ladle the chocolate
mixture over the top. Cover and chill for 4 hours, then
By Maple from Canada (www.maplefromcanada.co.uk)
dust with cocoa and scatter over the ginger.

Blueberry clafoutis
SERVES 6
300g (10½oz) blueberries

juice and finely grated zest of
½ a lemon
1 tsp thyme leaves
1 large knob of butter, melted, plus
a little extra for greasing
Serve with dou
1 tbsp unrefined granulated sugar,
plus extra for sprinkling ble c
50g (1¾oz) plain flour
75g (2½oz) unrefined caster sugar
a pinch of fine sea salt
2 free-range eggs, lightly beaten
re
am
275ml (9½fl oz) whole milk
1 Preheat the oven to 200°C/Gas Mark 6.

2 Place the blueberries in a bowl with the
lemon juice and zest and the thyme
leaves. Crush a few through your hands to
get the juices flowing.
3 Grease a 24cm (9½in) round cake tin or
baking dish with a little butter. Scatter
over the tablespoon of granulated sugar
and give the tin or dish a shake to coat.
4 Sift the flour into a large bowl, then add
the caster sugar and a pinch of salt.
5 Combine the eggs, milk and melted
butter in a separate bowl and pour half
the mixture over the flour. Whisk until you
have a thick yet smooth batter. Then,
whisk in the remaining egg mixture.
(Adding it in two portions like
this will help keep the lumps at bay.)
6 Scatter the berries out over the base
of the prepared cake tin or baking dish.
Pour over the batter, then give the tin
a little shake to settle everything
in place.
7 Bake in the oven for about 30 minutes,
until just set with a slight wobble in the
middle. Sprinkle the top with a little extra
granulated sugar and allow to
cool for 10-15 minutes before serving.
Taken from
Root, Stem, Leaf,
Flower by Gill Meller,
published by
Quadrille (£27).
Photography by
Andrew Montgomery.

Crooked foam cake mixture into the bowl of egg white. Wait
until the sugar is well absorbed before
strawberries into pieces, then place
them on the whipped cream. Dust with
SERVES 6 adding the next spoon. Add all the sugar icing sugar, if you wish.
2 sachets of vanilla sugar and continue to mix until the foam is firm.
180g (6oz) fine granulated sugar Carefully add the vinegar.
3 free-range eggs 3 Spoon the mixture onto baking paper
1 tsp vinegar on a baking tray. Make it into a mountain
250ml (9fl oz) whipped cream shape, then make a hole in the centre
1 tbsp white caster sugar with the back of a spoon.
250g (9oz) strawberries 4 Reduce the oven temperature to
icing sugar, for dusting (optional) 150°C/Gas Mark 2. Bake the meringue
for 1 hour.
1 Preheat the oven to 175°C/Gas Mark 5 Turn the oven off and let the meringue
3. Stir the vanilla sugar and granulated sit for another hour to cool completely.
sugar together. Mix the eggs in a mixer 6 Carefully remove it from the baking
on a high setting until they are white in paper and place it on a platter.
colour and have doubled in volume. 7 Beat the cream with the sugar. Spoon
Continue mixing on a lower setting. the whipped cream into the hole in the
By Efteling (www.efteling.com/en)
2 Scoop 1 large tbsp of the sugar centre of the meringue. Cut the
Ultimate hazelnut 90g (3oz) rolled oats 2 Measure out the ingredients for the
apple crumble 150g (5½oz) light brown
demerara sugar
apple filling. Add the butter to a large
saucepan to melt, then add the diced
SERVES 6-8 150g (5½oz) self-raising flour apples. Add the water, golden caster
For the filling 100g (3½oz) skinned hazelnuts, sugar, cinnamon, lemon juice and plain
10 Pink Lady® apples (roughly roughly chopped flour to the apples and stir well. Cook
1.8kg (4lb)), diced 120g (4oz) butter, melted on a medium heat to soften the apples,
30g (1oz) butter 2 tsp vanilla extract stirring continuously. This will take
50ml (2fl oz) water vanilla ice cream or custard, to approx. 15 minutes.
1 tbsp golden caster sugar serve 3 To make the topping, add the oats,
1 tsp cinnamon demerara sugar, self-raising flour and
juice of 1 lemon 1 Preheat the oven to 170°C/Gas Mark chopped hazelnuts to a large bowl,
1 tbsp plain flour 3. Peel, core and dice the Pink Lady® then pour over the melted butter and
For the topping apples into roughly 2.5cm (1in) cubes. vanilla extract. Stir it all together to
make a crumbly, oaty, nutty mixture to
top your softened apples.
4 To bring the crumble together, you
will need a heatproof dish, roughly
28x25cm (11x10in). It can be any
shape, as long as it’s at least a few
inches deep to happily accommodate
the crumble.
5 Fill the dish with the softened
apples and top with the crumble
mix, making sure all the apples are
pin g is C rum bly, completely covered.

the top ! 6 Slide onto the middle shelf of the
oaty and nutty oven and bake for 40 minutes or until
golden brown.
7 The crumble can be served piping
hot, warm or cold with vanilla ice
By Pink Lady® (www.pinkladyapples.co.uk)
cream or custard.

Ultimate apple pie

SERVES 6
For the pastry

2 tsp golden caster sugar
250g (9oz) unsalted butter, frozen
2 free-range egg yolks (reserve the
egg whites)
80ml (2¾fl oz) whole milk
For the filling
100g (3½oz) unsalted butter, plus
extra for greasing
2kg (4lb 4oz) Pink Lady® apples,
peeled, cored and sliced 1cm
(½in) thick
½ tsp nutmeg
1 tsp cinnamon
juice of 1 lemon
70g (2½oz) light brown muscovado
By Pink Lady® (www.pinkladyapples.co.uk)
sugar
1 tsp vanilla paste
2 cloves the Pink Lady® apples. Keep cooking for 8 Trim any excess pastry off. Crimp the
2 tbsp cornflour whisked with another 10 minutes, then leave to cool. edge of the pie with your thumb and
100ml (3½fl oz) water 5 Back to the pastry. Take out of the forefingers, squeezing the pastry
For the top of the pie fridge, cut it nearly in half, with one half together to seal and create a
1 free-range egg, beaten with slightly larger, as you’ll need a bit more pleasing edge.
1 tbsp of milk for the bottom pastry of the pie. Use 9 Roll out any excess pastry and cut a
2 tbsp demerara sugar two pieces of greaseproof paper – one desired pattern for your pie top. Brush
on the bottom and one on the top – not the whole top with the egg/milk glaze
1 First make the pastry, either by hand or adding flour as this dries out the pastry. and sprinkle with the demerara sugar.
in a food processor. Add the flour and Roll the pastry out and rotate Leave in the fridge for 20 minutes to
caster sugar to a large bowl, then grate 90 degrees every few rolls, turning it avoiding the pastry shrinking.
the frozen butter. If making by hand, add upside down and separating it from the 10 Preheat the oven to 180°C/Gas
the butter to the flour mix and work it in greaseproof paper every now and then Mark 4 and put a baking tray in the
until you have a fine breadcrumb so it doesn’t stick. Roll the pastry out to middle of the oven – you want a hot tray
consistency. If you are making it in a food about a 5mm (¼in) thickness. Ensure for the pie to go on so it cooks the base
processor, pulse in the butter bit by bit you roll the larger piece of pastry so that of the pastry perfectly.
until it has a breadcrumb consistency. it’s large enough to cover the base of 11 Make a hole in the middle of the pie.
2 Gradually add the egg yolks, mixing your pie dish, and the top pastry so that Get a square piece of tin foil and fold
all the time, followed by the milk, until it's wide enough to cover the top. over four times to make a little funnel,
it all comes together to make a 6 Grease the bottom of a 24cm (9½in) then put it in the middle of the pie. Wrap
smooth pastry. pie dish with butter and sprinkle with the pie crust in long strips of tin foil to
3 Once the pastry has come together, flour. Line the bottom of the pie dish protect it for the first 20 minutes.
squash into a circle and cover with with the largest sheet of pastry, with 12 Pop the pie into the oven on the tray
greaseproof paper or cling film. Rest in some overhanging the lip. Brush the and bake for 20 minutes, then remove
the fridge for 1 hour. base and sides of the pastry with the the tin foil edges. Carry on baking for
4 Meanwhile, make the filling. In a leftover egg whites – this seals the another 40 minutes, but keep an eye on
large, deep pan on a medium heat, add pastry so it doesn’t get a soggy base. it in case it starts getting too brown in
the butter, sliced Pink Lady® apples, 7 Add the cooled Pink Lady® apple mix areas. If it does start to burn or catch,
nutmeg, cinnamon, lemon juice, to the pie. Spread the filling out so there cover with some tin foil or rotate.
muscovado sugar, vanilla paste and are no gaps and the top is as flat as 13 Once done, remove from the oven
cloves, then cook for 5 minutes to possible and in line with the rim of the and leave on a cooling rack. The pie
soften the apples. Whisk the water into pie dish. Lay the top sheet of pastry will be best if left for a couple of hours
the cornflour, then add to the pan with over the Pink Lady® slices. before cutting so it holds its shape.

-DSDQHVHVRẌ
é 3 Take a large spoonful of the egg
pancakes whites and add to the yolk mixture. Fold

gently to combine. Repeat with the
SERVES 2 remaining egg white mixture, in
2 large British Lion eggs, batches, folding it in gently and trying to
separated knock out as little air as possible.
65g (2½oz) plain flour, sifted 4 Heat a large, non-stick frying pan over
1 tsp baking powder a low heat until hot. Place four crumpet
2½ tbsp semi-skimmed milk rings (around 8cm (3¼in) in diameter,
1 tsp vanilla 3cm (1¼in) high) into the pan and oil the
50g (1¾oz) golden caster sugar inside of the rings and base of the pan
oil, for greasing with a little oil. Fill the rings three-
maple syrup, to serve quarters full with batter, then cover the
pan with a lid. Leave to cook for
1 In a medium bowl, whisk together the 6 minutes on one side, before carefully
egg yolks, plain flour, baking powder, flipping over, using a spatula. Cook for a
milk and vanilla extract until smooth. further 4 minutes on the other side.
2 In a medium bowl, whisk the egg 5 Remove the pancakes from the rings
whites until stiff using an electric and divide between 2 plates. Drizzle
hand whisk, then gradually add the with maple syrup before serving.
By Tom Daley for British Lion eggs sugar, whisking continuously, until the
(www.eggrecipes.co.uk)
egg whites are stiff again.
Stress-free sabayon
SERVES 4
60g (2oz) caster sugar, plus

a pinch
120ml (4fl oz) marsala
4 large British Lion egg yolks
½ tsp vanilla bean paste
300g (10½oz) strawberries,
quartered
225g (8oz) raspberries
1 tsp rose water
6 almond biscuits (such as
Jules Destrooper)
1 Mix the berries together with a pinch

of sugar and the rose water and set
aside to macerate.
2 In a large heatproof bowl, whisk
together the egg yolks and caster By Tom Daley for British Lion eggs
sugar for a couple of minutes until pale (www.eggrecipes.co.uk)
and fluffy. Mix in the marsala and
vanilla bean paste bit by bit, then place otherwise you will get scrambled 3 Divide the berries between four glass
the bowl over a pan of simmering eggs!) and whisk for 5-10 minutes until bowls and pour the sabayon sauce over
water (make sure the bottom of the the sauce is warm, pale, thick and the berries. Top with the almond biscuit
bowl does not touch the water mousse-like. and serve immediately.

grated zest of 1 lemon 5 Melt a little olive oil in the frying pan
½ tbsp olive oil, plus extra over a medium heat and spoon the
for frying batter in to make 10cm (4in) pancakes.
For the toppings Cook on one side until bubbles appear,
1 tbsp butter then flip over and finish cooking on the
4 bananas, peeled, split lengthways other side. Repeat with the remaining
240g (8½oz) blueberries batter until it is all used up. Keep the
juice of 1 lemon pancakes warm while you prepare the
2 tsp runny honey plus extra, bananas and blueberries.
to serve 6 Over a medium heat, melt the butter in
Greek yoghurt, to serve the same frying pan (no need to clean it
out) and add the bananas, cut-side down.
1 Heat a non-stick frying pan over a You may need to cook them in batches.
medium heat and toast the seeds until Cook gently until the bananas are
they start to pop. Add the honey and coloured on one side and beginning to
By Tom Daley for British Lion eggs continue cooking for a minute or so until soften, then flip them over and finish off
(www.eggrecipes.co.uk) the honey has reduced, and the seeds the other side. Remove from the pan and
are browned. keep warm.
Banana & blueberry 2 Pour onto a sheet of greaseproof paper 7 Add the blueberries to the pan and
pancakes and leave to cool. The seeds will crisp up cook gently for a couple of minutes.
as they cool. Clean the frying pan. Add the lemon juice and runny honey
SERVES 4 3 Sift the flour and baking powder and continue to cook for 1-2 minutes
2 tbsp mixed seeds together in a bowl. Stir in the caster sugar, until the blueberries begin to burst.
1 tbsp runny honey then crack in the eggs and start whisking. 8 Serve the pancakes warm, with the
240g (8½oz) plain flour Slowly pour in the milk and whisk until the cooked bananas, the blueberries and
2 tsp baking powder batter is thick and smooth. cooking juice and some of the crunchy
2 tbsp caster sugar 4 Add the lemon zest and olive oil toasted seeds. Top with a little Greek
2 large British Lion eggs and whisk again until everything is yoghurt and an extra drizzle of runny
220ml (7½fl oz) milk incorporated. honey, if you like.
6WLFN\WR̆HHSXGGLQJ 1 Preheat the oven to 180°C/Gas Mark 4.

2 Put all the sauce ingredients into a small
SERVES 8 saucepan and warm over a medium heat
200g (7oz) medjool dates, stoned until everything has come together and the
and roughly chopped sugar has melted. Bring to a gentle simmer
1 tsp bicarbonate of soda and bubble for 3-4 minutes before
250ml (9fl oz) boiling water removing from the heat, stirring all the
50g (1¾oz) unsalted butter, softened while. Pour half the sauce into a 2 ltr (3½pt)
75g (2¾oz) golden caster sugar ceramic ovenproof dish and transfer to the
100g (3½oz) dark muscovado sugar refrigerator. The remaining sauce can
2 medium eggs, beaten happily sit in the saucepan until needed.
175g (6oz) self-raising flour 3 To make the pudding, put the dates and
a pinch of salt bicarbonate of soda into a small saucepan
a pinch of ground cloves and cover with the boiling water. Bring to
65g (2½oz) stem ginger, finely the boil and simmer for 5 minutes before mix until evenly distributed. Stir through the date paste
chopped removing from the heat and gently and mix well. Finally, add the stem ginger. Pour into the
For the sauce mashing with a fork or blitzing to a thick ovenproof dish, over the toffee sauce, and transfer to
115g (4oz) unsalted butter paste with a handheld blender. the oven. Bake for 30-35 minutes.
115g (4oz) soft dark brown sugar 4 Beat the butter and both the sugars 5 Remove the pudding from the oven before pouring
150ml (¼ pint) double cream together in a bowl until well combined, over the remaining toffee sauce, roughly spreading to
To serve then add the eggs, one at a time. Beat in cover the pudding evenly. Return to the oven for a final
ice cream of choice the flour, salt and cloves and continue to 3-4 minutes before serving with ice cream.

Maple pumpkin pie For the pie filling 5 medium free-range egg yolks
with streusel pecans 500g (1lb 2oz) pumpkin flesh,

peeled, deseeded and cubed
For the streusel
50g (1¾oz) unsalted butter,
SERVES 10 ¼ tsp ground nutmeg softened
For the crust ¼ tsp ground ginger 50g (1¾oz) plain flour
225g (8oz) ginger nut biscuits or ¼ tsp ground cinnamon 50g (1¾oz) light brown soft sugar
ginger snaps 4 tbsp maple syrup 75g (2¾oz) pecans, roughly
75g (2¾oz) butter 4 tbsp single cream chopped
½ tsp ground cinnamon
To serve
ice cream of your choice

4 and base-line a 20cm (8in) loose-
based flan tin with baking parchment.
2 Begin by making the crust. Tip the
ginger biscuits into a food processor and
process to a crumb before transferring to
a medium bowl. Melt the butter in a
small saucepan – don’t be afraid to keep
cooking until the butter browns slightly,
this only adds to the overall taste. Pour
the butter over the crumbs and mix well.
3 Press the buttery biscuit mix into the
lined tin and, using a spatula, push the
mixture about 2cm (¾in) up the sides to
form a rim. Chill the crust in the
refrigerator for 20 minutes to harden up.
4 Place the tin on a baking sheet (this
makes for a more even bake) and
transfer to the oven for 8-10 minutes.
Remove and allow to cool slightly.
5 Meanwhile, for the filling, bring a small
pan of water to the boil and add the
pumpkin. Simmer for about 15 minutes
until the flesh is tender and cuts like
butter. Drain well, allowing the pumpkin to
steam dry for a few minutes before
puréeing until smooth. Mix the purée with
the spices, maple syrup, cream and egg
yolks. Pour into the crust and bake for
20-25 minutes until just set with a slight
wobble – the filling will have a second
bake once topped with the streusel.
6 Meanwhile, make the streusel.
Put the butter, flour and sugar in a
mixing bowl and rub together using your
hands until the mix has come together.
Stir through the pecans and cinnamon.
7 Remove the pie from the oven and
top with the streusel mix. Return to the
oven to cook the pie for a further
15 minutes. Allow the pie to cool
slightly before serving in slices with
a scoop of ice cream.

Cinnamon buns 4 Meanwhile, make the filling. Beat all a large 25x35cm (10x14in) ceramic
MAKES 12 LARGE BUNS the ingredients together with a wooden baking dish or roasting tin. Cover once
spoon until you have a thick paste. again and leave for a final prove of
6 cardamom pods Set aside. 45-50 minutes.
300ml (½pt) whole milk 5 Once the dough has risen, divide it in 6 Preheat the oven to 200°C/Gas
50g (1¾oz) unsalted butter half, place each one on a lightly floured Mark 6. Bake the buns in the oven for
450g (1lb) strong white flour, plus or oiled surface and roll each one out to 16-18 minutes until slightly puffed
extra for dusting a large, long 30x46cm (12x18in) and golden brown.
2 tsp ground cinnamon rectangle. Spread the paste over the 7 Make the glaze by mixing all the
7g (¼oz) fast-action dried yeast rectangles, keeping a clear 2cm (1in) ingredients to a smooth paste.
50g (1¾oz) caster sugar border around the edges. Roll each 8 Remove the buns from the oven and
½ tsp salt piece of dough into a fat cylinder and allow them to cool in the dish. Drizzle
2 medium free-range eggs then, using a sharp knife, cut into six the glaze over and sprinkle with sugar
1 tbsp olive oil, for oiling 6cm (2½in) slices. Nestle the slices into nibs, if using.
For the filling
100g (3½oz) salted butter, softened
sweet and spi
this is a SIMP cy,
80g (2¾oz) soft dark brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
spectacular bLE YET
½ tsp salt
For the glaze
un!
150g (5½oz) icing sugar
juice of ½ lemon
1-2 tbsp water
To decorate
30g (1oz) sugar nibs or pearl sugar
(optional)
1 Bruise the cardamom pods hard

enough to split them and shake their
black seeds into a mortar. Crush to a
rough powder with a pestle and put into
a saucepan along with the milk. Warm
over a gentle heat for 5 minutes or so,
removing from the heat just as the milk
begins to simmer. Stir the butter into the
pan to melt in the residual heat. Cool for
10 minutes or so.
2 Meanwhile, sift the flour into a large
mixing bowl with the cinnamon, dried
yeast, sugar and salt and mix until
combined. Make a well in the centre
and add the eggs and warm milk and
mix until everything comes together to
make a very soft, sticky dough. Knead
for 10 minutes using an electric dough
hook or alternatively, turn the sticky
dough onto an oiled surface and knead The sticky toffee pud
on page 45 and the
until smooth, about 10-12 minutes. The recipes on pages
dough should be smooth and spring 46-47 are taken from
Judes: Ice Cream &
back a little when pressed. Desserts by Chow
3 Put the dough in an oiled bowl, cover and Alex Mezger,
published
it with an oiled piece of clingfilm and by Kyle Books
leave to rise at room temperature for (£16.99). www.
octopusbooks.co.uk
45-60 minutes, until doubled in size.

Orange scented zest together in a large mixing bowl, then
peach cobbler add the cubed butter. Work it into the

flour with your hands until the mixture
SERVES 6 looks like fine sand, then make a well in
1kg (2lb 2oz) peaches (approx. 10), the centre and pour in the milk, mixing
stoned and quartered with a fork and then your hands until you
500g (1lb 1oz) blueberries or have a firm, very slightly sticky dough.
blackberries 3 Break off walnut-sized portions of
1 tsp orange flower water (or dough, pat them down into rounds and
1 tbsp orange juice) arrange them over the peaches and
200g (7oz) self-raising flour blackberries. Scatter the tablespoon of
50g (1¾oz) ground almonds sugar over the top of the scones and fruit,
1½ tsp cream of tartar then transfer to the oven and bake for
¼ tsp bicarbonate of soda 30-40 minutes. (If your peaches aren't
50g (1¾oz) caster sugar, plus 1 tbsp perfectly ripe, this will take a little longer).
for the topping Serve hot, with clotted cream alongside.
grated zest of 1 orange
40g (1½oz) butter, cut into small
cubes
120ml (4fl oz) milk
clotted cream, to serve

4. Mix the peaches, blueberries or Recipe taken from
blackberries and orange flower water or The Roasting Tin
juice in a roasting tin, and set aside. by Rukmini Iyer,
published by Square
2 Stir the flour, ground almonds, cream Peg in Hardback
of tartar, bicarb, caster sugar and orange (£16.99).
Blackberry cobbler and lemon juice. Dot the butter in small

blobs throughout.
SERVES 6 2 To make the topping, sift the flour into
For the fruit filling a large mixing bowl and use a hand
500g (1lb 1oz) blackberries, washed whisk to mix in the maize or polenta, salt,
75g (2¾oz) soft light brown sugar cinnamon and baking powder.
or light muscovado sugar 3 In a separate large bowl, use an electric
1 tsp lemon juice hand whisk to beat the egg, egg yolk and
25g (1oz) unsalted butter sugar together. Gradually add the milk and
For the cobbler topping butter, continuing to whisk. Add the flour
120g (4oz) plain flour mixture and beat until you have a smooth,
40g (1½oz) maize grits or polenta lump-free batter. Pour this evenly over the
½ tsp salt top of the fruit to create a cobbler lid. Bake
½ tsp ground cinnamon for 35-40 minutes, until golden brown.
2 tsp baking powder
1 medium free-range egg, plus
1 medium egg yolk
50g (1¾oz) soft light brown sugar
85ml (3fl oz) milk
75g (2¾oz) butter, melted
Taken from A Handful
1 Preheat the oven to 180°C/Gas Mark of Flour: Recipes from
Shipton Mill by Tess
4. Place the blackberries in an 800ml Lister, published by
(1½pt) pie dish. Sprinkle with the sugar Headline (RRP £30).

Icy berry loaf

SERVES 8
200g (7oz) strawberries, hulled

300g (10½oz) low fat Greek
yoghurt
½ tsp grated orange zest
100g (3½oz) runny honey
200g (7oz) blackberries
½ tsp vanilla extract
200g (7oz) raspberries
200g (7oz) blueberries
5 mint leaves, plus sprigs to serve
extra berries, to serve
1 Line an 900g (2lb) loaf tin with

clingfilm or baking parchment. Place
the strawberries in a blender, food
processor or use a hand held stick
blender, and blend to a pulp.
Alternatively you can mash to a rough
paste. Stir in 75g (2¾oz) yoghurt, the
orange zest, 25g (1oz) honey and pour
into the base of the tin. Freeze for
2 hours until almost solid.
2 Blend the blackberries with the
vanilla extract until smooth. If you like
you can sieve this mixture to remove
the pips. Stir in 75g (2¾oz) yoghurt
and 25g (1oz) honey, then pour over
the strawberry layer and freeze for
2 hours.
3 Repeat with the raspberries,
sieve to remove pips if you like,
stir in the yoghurt and honey. Pour it
over the blackberries and freeze
for 2 hours.
4 For the final layer blend the
blueberries with the mint, stir in the
yogurt and honey and pour over the
raspberry layer. Freeze for 2 hours.
Serve the layered loaf in slices with
extra berries and mint sprigs.
Tip Remove from the freezer Refresh

5 minutes before serving to make
layered ing and light, t
slicing easier. If you’re not eating the
dessert his
on a war is great
whole thing straightaway, store slices
individually wrapped in clingfilm so that
you can easily eat one portion at a time.
You can use golden syrup instead of
m day
honey. Any type of yoghurt will work,
though fat-free and flavoured yoghurts By Penny Stephens
are usually sweetened so taste before for Love Fresh Berries
adding too much honey.

Gooey chocolatey 1 Preheat the oven to 180ºC/Gas
Mark 4.
UDVSEHUU\SXGGLQJ 2 Sift the flour, cocoa and baking
SERVES 6 powder into a bowl and rub in the butter.
For the pudding Stir in the agave, almonds and milk until
175g (6oz) self-raising flour smooth. Spoon into a deep, 2 ltr (3½pt)
50g (1¾oz) cocoa powder round ovenproof dish and level out.
125g (4½oz) The Groovy Food 3 For the sauce, mix together the agave
Company Rich & Dark Agave and cocoa and whisk in the boiling
Nectar water. Pour the cocoa liquid over the
1 tsp baking powder pudding and bake for 30-40 minutes
85g (3oz) unsalted butter (placed on a baking sheet), or until the
By The Groovy Food Company
50g (1¾oz) ground almonds top is firm and there is a lovely dark
250ml (9fl oz) milk sauce at the bottom.
Vegan agave sticky For the sauce 4 Leave to stand for 1-2 minutes before
WR̆HHSXGGLQJ 25g (1oz) cocoa powder

300ml (10fl oz) boiling water
serving (the sauce will be absorbed by
the sponge if left to stand too long).
SERVES 12 100g (3½oz) The Groovy Food Dust with icing sugar and decorate with
For the pudding Company Rich & Dark Agave fresh raspberries.
180g (6oz) medjool dates, pitted Nectar
and chopped 250g (9oz) fresh raspberries Tip Delicious served with ice cream!
4 tbsp The Groovy Food Company icing sugar, for garnish
Organic Extra Virgin Coconut Oil,
for greasing
270ml (9½fl oz) water
240ml (8½fl oz) rice milk
300g (10½oz) rolled oats
For the sauce
6 tbsp cashew butter
12 tbsp The Groovy Food Company
Rich & Dark Agave Nectar
4 tbsp water

5 and grease a 20x17cm (8x6½in)
square baking dish with the coconut oil.
2 Add the dates to a saucepan with the
water and rice milk. Bring to the boil, then
reduce the heat and simmer until the
dates start to form a paste with the liquid.
3 Tip in the oats and cook for a further
minute. Stir well, then transfer to the
prepared dish, spreading the mixture in
an even layer. Place in the oven to bake
for 25 minutes.
4 Meanwhile, stir together the cashew
butter and agave nectar with the water.
5 Remove the dish from the oven and
pour the cashew and agave mixture on
top of the oats (reserving 4 tbsp), then
put back in the oven to cook for a further
3-5 minutes to heat through until the
sauce is piping hot.
6 Reheat your reserved sauce, drizzle
By The Groovy Food Company (www.groovyfood.co.uk)
over each portion and serve.
50 EDNLQJKHDYHQSEPTEMBER WWW.FOODHEAVENMAG.COM
Agave chocolate 1 Preheat the oven to 180°C/Gas
orange bread &

Mark 4. Use a small knob of the butter
to grease a 1.5 ltr (2½pt) baking dish.
butter pudding 2 Spread the remaining butter over
the slices of bread. Cut into smaller
SERVES 6
pieces, then lay them in the dish,
50g (1¾oz) unsalted butter, softened overlapping to fit.
6 slices of lightweight bread e.g. 3 Zest the oranges first, then remove
brioche, panettone or light fruit the pith. Cut into segments, then tuck in
bread (total weight approx. among the bread. Sprinkle the
350g (12oz)) chocolate chunks over the top.
2 oranges (grate before peeling) 4 Beat together the eggs, milk, single
50g (1¾oz) dark chocolate, cream, agave nectar and vanilla extract.
chopped into chunks (or use dark When combined, slowly pour into the
chocolate chips) dish over the bread. Cover with clingfilm
3 free-range eggs and leave to stand for at least
300ml (10fl oz) semi-skimmed milk 30 minutes. If you want to cook the
150ml (5fl oz) single cream pudding later, refrigerate until required.
20g (¾oz) The Groovy Food 5 Bake for 30-35 minutes until puffed
Company Rich & Dark Agave up and golden brown. Cool for a few
Nectar minutes, then scatter with orange zest.
By The Groovy Food Company
Sweet Nutella® gradually roll each piece until you have
ravioli thin sheets of pasta, dusting the pasta

with flour if needed between each pass
SERVES 4 through the machine.
vegetable oil, for deep frying 3 Put small heaps of Nutella®, approx.
For the pasta 1 tsp, at 5cm (2in) intervals across the
300g (10½oz) 00’ pasta flour, plus pasta sheet and dampen the pasta
extra to dust around each heap. Lay a second sheet
50g (1¾oz) unsalted butter over the top and press down around the
50g 1¾oz) caster sugar filling to expel any air. Cut out with a
grated zest of 1 orange Lakeland Round Ravioli Stamp and
1 tsp vanilla extract press gently around each ravioli to seal.
4 tbsp milk 4 Place on a lightly floured baking tray.
For the filling 5 Cook the ravioli in batches. Heat a pan
12 tsp Nutella® of oil over a medium heat, lower the
To serve ravioli into the hot oil and fry until golden
icing sugar, to dust – about 1 minute each. Use a slotted
vanilla ice cream spoon to remove the ravioli and drain on
a plate lined with kitchen paper. Serve
1 Put the flour, butter, sugar, orange warm, dusted with icing sugar and with
zest and vanilla extract into a food your favourite vanilla ice cream.
processor and combine thoroughly.
Gradually add the milk until it forms a
ball. Remove from the processor and
GR EA T W AY T O U S E UP THE
work into a dough by hand. Knead A KIN G IN THE
briefly, wrap in clingfilm and chill for at PA S T A F LOU R LU R
ARD!
least 30 minutes.
2 Divide the dough into four equal
BACK OF YOUR CUPBO By Lakeland
(blog.lakeland.co.uk)
pieces. Using a pasta machine,

SPECTACULAR
6-MINUTE
SHOWSTOPPERS
ans!
It’s time to get baking! These impressive desserts by Sarah Rainey
couldn’t be quicker or easier to make.
pec
Choca-mocha cake
SERVES 8-10
d
butter, for greasing
e
30g (1oz) cocoa powder
p
3 heaped tsp instant coffee
175g (6oz) self-raising flour, sifted
60ml (2fl oz) semi-skimmed milk
60ml (2fl oz) sunflower oil
c h o p
1 free-range egg
h
For the icing
it
1 heaped tsp instant coffee
w
130g (4½oz) icing sugar, sifted
e
1 Grease a 20cm (8in) round, microwave-proof cake dish with a little
t
butter and line the base with greaseproof paper.
a
2 Mix the cocoa powder and 3 tsp coffee together in a small bowl,
or
then add approximately 100ml (3½fl oz) boiling water. Stir vigorously
until dissolved.
eD c
3 In a separate bowl, mix together the flour and sugar. Add the
coffee mixture, followed by the milk, oil, egg and vanilla extract.
Beat to combine.
4 Pour the batter into the prepared cake dish and microwave on high
for 4½-5 minutes, checking throughout. You’ll know it’s ready when
it’s risen and spongy (not wet) on top.
5 While the cake bakes, make the icing. In a small bowl, add a splash
of water to the instant coffee and mix to make a paste. Mix in the icing
sugar, a little at a time, adding more water if you need to, until you have
The recipes on
a smooth paste, roughly the texture of thick cream. pages 52-55 are
6 When the cake is done, carefully tip it out onto a cooling rack and taken from
immediately spread the icing over the top (or drizzle, if you’re more Six-Minute
Showstoppers by
artistic). You may want to put a plate or chopping board underneath Sarah Rainey,
the rack as this bit can get messy. published by
7 If you like, sprinkle chopped walnuts, pecans or coffee beans Michael Joseph
(£14.99).
around the edge of the cake for a pretty finish – do this before the Photography by
icing sets so they stick. Clare Winfield.

SHOWSTOPPERS

Flat white friands
MAKES 10
80g (2¾oz) unsalted butter,

softened
85g (3oz) soft light brown sugar
2 free-range eggs, beaten
60g (2oz) ground almonds
2 tsp cheats’ espresso (made by
dissolving 1 heaped tsp instant
coffee in 2 tsp hot water)
20g (¾oz) walnut pieces, finely
chopped
For the icing
25g (1oz) unsalted butter, softened
1 tbsp semi-skimmed milk
1 tsp cheats’ espresso (as above)
75g (2¾oz) icing sugar, sifted
1 Clean and dry 10 microwave-proof

friand moulds (approx. 6cm (2½in) long
x 2cm (¾in) wide). Any silicone cake
cases will do – you can use regular
cupcake cases if you don’t have the
right shape to hand.
2 Cream the butter and sugar together.
Add the beaten eggs, followed by the
rest of the ingredients, stirring as you go
until everything is combined.
3 Divide the mixture between the
10 moulds, making sure to fill them only
about two-thirds full – the batter will rise
as it cooks.
4 To make transferring easier, you can
take the rotating plate out of the
microwave and balance the friand
moulds on that, before setting it back in
place. Microwave the cakes on high for
3½ minutes.
5 While they bake, make the icing by
combining all the ingredients with a fork
or a whisk, if you have one to hand.
You should end up with a smooth,
thick buttercream.
6 Allow the friands to cool slightly
before topping with frothy clouds of
icing. You can spread it on liberally or
fro th y cl ou ds pipe it if you’re feeling neat.

7 Eat hot or cold, alongside a flat white
(what else?!). They’ll keep for three to
wi th
Top fee icing!
four days in an airtight tin.
54 baking heaven SEPTEMBER

of cof WWW.FOODHEAVENMAG.COM
SHOWSTOPPERS
S up e r
Butterscotch
EDQR̆HHSLH
1 Grease a large round pie or flan dish,
about 25cm (10in) diameter, with a
little butter.
down firmly into the base and up
against the sides.
5 Spread the caramel over the base,
induleasy and so
ge nt !
SERVES 8 2 Put 110g (3¾oz) of the chocolate in a and arrange the slices of banana on top.
butter, for greasing Pyrex bowl and melt it in the microwave Whisk the milk into the butterscotch
120g (4oz) dark chocolate on high in bursts of 20 seconds at a time powder for a minute or so until it
10 digestive biscuits (approx. 150g (or you can melt it by suspending the thickens, then spread this over the top
(5½oz)) bowl over a pan of boiling water). of the banoffee mixture.
150ml (5fl oz) dulce de leche or 3 While it melts, crush the digestives 6 Take the remaining 10g (¼oz)
caramel sauce to crumbs by blitzing them in a food chocolate and, using a potato peeler or
1 large or 2 small bananas, peeled processor – or you can put them in a grater, sprinkle chocolate curls over the
and sliced ziplock bag and bash them with a top of the pudding.
300ml (10fl oz) semi-skimmed milk rolling pin. 7 Put it in the fridge to set for at least
1 pack of instant butterscotch 4 Mix the melted chocolate and 30 minutes before serving – and if
whipped pudding (59g (2oz)) biscuit crumbs together, then transfer you’re not eating it straight away,
the mixture to the greased dish, keep it chilled and it will last two or
using the back of a spoon to press it three days.

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t i m e t r ea
t a
e afEtenrnoon tea with friends! s
joy a n i n d ul ge nt t
WE LOVE… ETON MESS pg61 // BLUEBERRY MUG CAKE pg6 4 // APPLE BELLIES pg6 7
Cherry and
raspberry
Bakewell tart
SERVES 8-10
500g (1lb 1oz) shortcrust pastry

240g (8½oz) unsalted butter,
softened
240g (8½oz) golden caster sugar
3 medium Clarence Court
Hen's eggs
300g (10½oz) ground almonds
2 tbsp plain flour
2 tsp almond extract
½ a 370g jar of Bonne Maman
Berries and Cherries Conserve
½ a 230g jar of Fabbri Amarena
Cherries in syrup, drained
a handful of fresh raspberries
(optional)
4 tbsp flaked almonds
2 tbsp icing sugar
fresh berries, to serve
1 Roll out the pastry to 3mm (1/8in) thick. By Bonne Maman & Clarence Court Eggs
Use the pastry to line a 25cm (10in) non-

stick, loose-bottomed tart tin. Leave a 3 Place the butter and sugar in the bowl for about 45 minutes or until golden
little overhang to allow for shrinkage. of a freestanding mixer and whip to a and risen.
Prick the base and chill in the fridge for at light paste. Add the eggs, ground 5 Toast the remaining almonds in a dry
least 1 hour. almonds, plain flour and almond extract, pan and place to one side. Remove the
2 Preheat the oven to 180°C/Gas Mark then mix again to a smooth frangipane. tart from the oven and place on a
4. Line the tart tin with baking Set the mixture aside. cooling rack. Allow to cool for a few
parchment and fill with ceramic baking 4 Spoon the conserve into the tart case minutes in the tin, then remove from the
beans or dried pulses. Blind bake the and smooth into one layer. Scatter over tin and allow to cool completely.
pastry case for 15 minutes. Remove the the cherries and raspberries (if using.) 6 When ready to serve, scatter over the
baking beans and return to the oven for Pour in the frangipane and smooth over berries, toasted almonds and sieve over
a further 10 minutes until golden. Allow with a spoon. Scatter over half the the icing sugar. Serve with cream and a
to cool, then trim the edges. flaked almonds and bake in the oven little extra conserve, if you like.

&
Tangy light, The
be frozen for up to se can
3 months!
Vegan lemon bars 1 Preheat the oven to 190°C/Gas Mark
5. Line a 20cm (8in) square baking tin
MAKES 16 with parchment paper.
For the filling 2 Add the oats, almonds, sea salt and
125g (4½oz) cashew nuts, soaked xylitol to a food processor and blitz until
in warm water for 4 hours, then fine. Add the remaining ingredients and
drained blend briefly to form a soft dough – if it's
225g (8oz) coconut cream (the top too crumbly add a dash of water.
of a can of full-fat coconut milk, 3 Spoon the mixture into the prepared
drain the liquid part) baking tin and press down firmly.
2 tbsp cornflour 4 Bake in the oven for 15 minutes, then
125ml (4½fl oz) lemon juice (about reduce the heat to 180°C/Gas Mark
2 lemons) 4 and bake for 10-15 minutes until lightly
grated zest of 2 lemons golden brown. Remove from the oven.
a pinch of sea salt 5 For the filling, blend all the ingredients
60g (2oz) xylitol sugar alternative together in a high-speed blender until
or 1 tbsp maple syrup smooth and creamy. Pour the filling
For the base over the crust and spread into an
125g (4½oz) gluten-free oats even layer.
125g (4½oz) ground almonds 6 Bake for 20 minutes, or until just firm.
a pinch of sea salt 7 Allow to cool completely, then place
3 tbsp xylitol in the fridge for 3-4 hours to firm up.
100g (3½oz) coconut oil, melted 8 Cut into squares to serve
Beet chocolate 200g (7oz) almond butter 30g (1oz) chocolate or vanilla
brownies 200g (7oz) dark chocolate protein powder
1 tsp vanilla extract 60g (2oz) ground almonds
MAKES 12
75g (2¾oz) xylitol sugar 1 tsp ground cinnamon
125g (4½oz) cooked beetroot alternative (I used Total Sweet) 1 tsp bicarbonate of soda
(about 2), grated 3 free-range eggs 1 tsp baking powder
60g (2oz) shelled hemp seeds
1 Preheat the oven to 180°C/

Gas Mark 4. Grease a 20cm
(8in) square baking tin.
2 Place the nut butter, dark chocolate
and xylitol in a pan and warm gently to
melt the chocolate. Allow the
chocolate to cool slightly.
3 Add the cooled mixture to a food
processor along with the eggs, vanilla,
ground almonds, protein powder,
cinnamon, bicarbonate of soda and
baking powder, then process to
combine. Process in the beetroot,
then stir in the hemp seeds using
a spoon.
4 Spoon the mixture into the prepared
tin. Bake in the oven for 20-25 minutes
Recipes on this page are by chef and author
Christine Bailey (www.christinebailey.co.uk) until golden brown and firm to touch.
Cool then cut into bars.

T E AT I M E H E AV E N
Pancakes with
maple walnut butter
Serve with
SERVES 4
125g (4½oz) plain flour bana

1 tsp baking powder
1 medium free-range egg n
a, fr
2 tbsp maple syrup or honey, plus
extra to serve
esh be
284ml tub buttermilk
50g (1¾oz) California Walnut
Pieces
rries or even
oil, for shallow frying
1 ripe banana, peeled, sliced
For the walnut butter
50g (1¾oz) butter, softened
2 tbsp maple syrup or honey
25g (1oz) California Walnut
Pieces, chopped
bac
1 To make the walnut butter, whisk the
on
butter and maple syrup together until
!
pale, then stir in the walnuts and
set aside.
2 Place the flour and baking powder in a
medium bowl and mix to combine. In a
jug, beat the egg and maple syrup into
the buttermilk, then whisk into the flour
mixture. Stir in the walnuts. By California Walnuts
(www.californiawalnuts.co.uk)
3 Heat a little oil in a non-stick
frying pan. Add 4 tbsp batter to
make four pancakes. Cook for 2 4 Serve the pancakes topped with Tip Try making the pancakes a little in
minutes on each side and repeat walnut butter, banana, a drizzle of maple advance and just reheat gently in the
to make 8 pancakes. syrup and extra walnuts. oven before serving.
Dark ‘n Stormy® 1 Preheat the oven to 180°C/Gas Mark

swirls 4. Line a baking tray with baking paper.
2 Put the cubed apples, sugar, butter,
MAKES 6
ginger, lime juice and cinnamon in a
1 rolled sheet of puff pastry saucepan and gently cook down.
2 tbsp Goslings Black Seal Rum 3 Add the rum and raisins, then cook
2 Jazz™ Apples, cubed over a low heat for 30 minutes.
½ tsp cinnamon 4 Place the puff pastry sheet
thumb-sized piece of ginger, peeled horizontally in front of you, then brush
and crushed it with the rummy apple sauce – be
juice and zest of 1 lime generous! Once coated, roll it up in a
50g (1¾oz) raisins (soaked in rum tight cylinder.
overnight if you have the time) 5 Slice into six, then place onto the
50g (1¾oz) brown sugar prepared baking tray. Coat with egg-
50g (1¾oz) butter wash and grate over the lime zest.
By Goslings Rum (www.goslingsrum.com)
1 free-range egg, beaten, to glaze 6 Bake for 25-30 minutes in the oven.

Vegan protein 3 Place the oats and protein powder in
a large mixing bowl with the cinnamon
RDWÀDSMDFNV and nutmeg.
MAKES ABOUT 12 4 Incorporate the peanut butter, date
300g (10½oz) White’s Organic syrup, vanilla extract and peanut oil with
Jumbo Oats the dry mixture.
100g (3½oz) protein powder 5 Once the ingredients are well
1 tsp ground cinnamon combined, add the milk gradually,
½ tsp ground nutmeg mixing until an even consistency
225g (8oz) peanut butter is formed. Tip the mixture into the
5 tbsp date syrup prepared baking tin.
2 tsp vanilla extract 6 Sprinkle the cranberries and seeds on
1½ tbsp peanut oil top, if using, then bake in the oven for
250ml (9fl oz) plant-based milk 15 minutes until golden brown.
2 tbsp pumpkin seeds (optional) 7 Remove from the oven and place
2 tbsp dried cranberries (optional) on a cooling rack.
8 Once cooled, slice into portions
1 Preheat the oven to 200°C/Gas and enjoy!
Mark 6.
Recipes on this page are by White’s Oats
(www.whitesoats.co.uk) 2 Grease a 30x20cm (12x8in) baking tin
and set aside.
Nutty date energy

oat balls
100g (3½oz) White's Organic
Jumbo Oats
150g (5½oz) raw whole almonds
175g (6oz) fresh Medjool dates,
pitted
1 tbsp crunchy peanut butter
3 tbsp coconut oil
Store in trhuep
3 tbsp cacao powder
fridge fo k... 1 tbsp agave nectar
t o 1 we e st To decorate (optional):
if they lag! sesame seeds, goji berries, toasted
that lon desiccated coconut, finely
chopped pistachio nuts, raw
cacao powder
1 Place all the ingredients into a food

processor and pulse until well
combined. Using wet hands, shape
into 20 equal-sized balls.
2 These energy balls can be left plain or
rolled in a variety of coatings – try using
oats, sesame seeds, goji berries, mixed
seeds, toasted desiccated coconut,
finely chopped pistachio nuts,
raw cacao powder, or whatever takes
your fancy!

Eton mess
ING TIP
BAK
SERVES 6
300g (10½oz) strawberries MORE FLAVOUR

75g (2¾oz) caster sugar BU Y T HE F INE S T
S T R AW BE R RIE S
strips of lemon zest YOU C A N GE T !
1 vanilla pod, split, seeds scraped
200g (7oz) mascarpone
For the meringue
6 free-range egg whites
230g (8oz) icing sugar
1 For the meringue, preheat the oven to

120°C/Gas Mark ¼ and line a large
baking tray with baking parchment.
2 In an electric mixer, whisk the egg
whites until the whites begin to froth and
are almost at the soft-peak stage, then
begin slowly tapping in the caster sugar,
while still whisking. Keep whisking until
the meringue is super thick, then remove
the bowl from the mixer.
3 Gradually sift in the icing sugar, folding
it in gently and ensuring there are no
lumps of sugar left.
4 Spoon or pipe the meringue onto the
baking tray in one single shape and bake
for 2 hours, or until slightly coloured and
very crisp.
5 The rest is very simple. Put half the
strawberries in a heatproof bowl with the
sugar, lemon zest and scraped vanilla pod.
Cover tightly with clingfilm and poach
over a pan of simmering water for about
30 minutes until the strawberries start to
shrivel. Doing it this way keeps all the
flavour in and when you pop that clingfilm
open, you get the most miraculous smell!
6 Remove the vanilla pod and strips of
zest, then blend a few large spoonfuls of
the strawberries in a blender to make a
coulis. Put this and the rest of the
strawberries in the fridge to chill
until needed.
7 In a large bowl, whip the cream,
mascarpone and vanilla seeds to stiff
peaks. Add most of the fresh
strawberries, hulled and halved, and Recipe taken from
Giffords Circus
crumble in nearly all the meringue. Pile Cookbook by Nell
onto a dish or cake stand and scatter over Gifford & Ols Halas,
published by
the poached strawberries, followed by Quadrille.
more fresh strawberries, more meringue Photography by
David Loftus.
and finally the coulis.

Rye, pear &
cardamom
¿QDQFLHUVZLWK
SLVWDFKLRV
MAKES 10
120g (4oz) unsalted butter, cubed,
plus extra for greasing
95g (3½oz) wholegrain or dark rye
flour, plus extra for dusting
3 firm Conference pears
6 cardamom pods, crushed but
not ground
220g (8oz) icing sugar
extra effort they ta

1 tsp baking powder
m a ll
he s ke t
½ tsp fine salt
75g (2¾oz) ground almonds
h t om
100g (3½oz) unsalted pistachios, ort ake
finely chopped w
!
re
220g (8oz) free-range egg whites
a
ty
(about 6 large eggs)
beau
To serve
250g (9oz) full-fat crème fraîche
taste and aesthetic
½ tsp vanilla extract

25g (1oz) unsalted pistachios,
finely chopped

6. Grease 10 holes of a muffin tin with
butter, making sure to get into every
x
corner and right up the sides, then dust

ple
with some flour, tipping it round the tin

c om
before shaking any excess out.

r
2 Place the pears on a baking tray and

e i
Th
bake in the oven for 10-20 minutes.

They should be slightly soft, but still firm
when squeezed. Once baked, set them
aside to cool completely. the butter should be warmer than room to fit). Bake in the oven for 20-25 minutes
3 Place the butter and cardamom pods temperature, but not so hot that it cooks until golden and a skewer inserted into
in a saucepan over a medium heat. Cook, the egg. Pour the strained butter in a the centre comes out clean. To serve,
swirling occasionally, until the butter is stream into the batter, mixing as you do mix the crème fraîche with the vanilla
browned. Set aside to cool slightly. so, until the batter is smooth and glossy. and gently spoon a dollop onto one side
4 In a medium bowl, sift together the Cover the bowl and chill in the fridge for of the top of the cooled financiers.
icing sugar, rye flour, baking powder, at least 1 hour. Sprinkle over the chopped pistachios.
salt and ground almonds. Add the finely 7 While the batter is resting, quarter
chopped pistachios and stir in. and core the cooled pears. Gently cut
5 In a separate bowl, gently froth the egg 4-5 thin slices along each quarter, but
whites with a whisk until bubbles appear keep them all attached at the top to
and they are loosened. You don’t want to make a fan shape. Also, bring the oven
whip them or try to make a foam. Add back up to temperature. Once the batter This recipe and the
friands on page 63
the loosened egg whites to the dry has rested, spoon it into each muffin are taken from
ingredients and mix until smooth. hole, filling them three-quarters full. Rising Hope by
Luminary Bakery,
6 Strain the butter to remove the 8 Gently lay a pear fan over the top of available now (£20,
cardamom and check the temperature – each one (you might need to trim them HQ).

Lemon and Earl 2 In a small saucepan, melt the butter
Grey friands
with the tea leaves, then set aside.
3 Sift the icing sugar, salt and ground
MAKES 12 almonds into a bowl and mix together.
200g (7oz) unsalted butter, plus In a separate large bowl, use an electric
extra for greasing whisk to whisk the egg whites to soft
gluten-free or plain flour, for peaks (when you lift the whisk out, it
dusting creates peaks in the egg mixture that
1 Earl Grey tea bag, ripped slowly fall back into the bowl).
open (see tip) 4 Tip the dry ingredients and lemon zest
250g (9oz) icing sugar into the bowl of egg whites and gently
½ tsp fine salt fold in with a spatula, then pour in the
200g (7oz) ground almonds cooled butter and fold in to form a light
6 medium free-range egg whites and bubbly batter.
finely grated zest of 1 medium 5 Equally spoon the friand batter
lemon between the holes of the muffin tin and
30g (1oz) flaked almonds smooth the tops with the back of a
To decorate teaspoon. Sprinkle the flaked almonds
3 tbsp lemon curd over the top of each one.
1 tbsp hot water 6 Bake for 20-25 minutes until the
dried blue cornflower petals middles are just firm to the touch and the
(optional) tops are beautifully golden. Leave them to
extra Earl Grey tea leaves (optional) cool completely in the tin before carefully
turning out onto a wire rack or plate.
1 Preheat the oven to 200°C/Gas 7 To decorate, gently warm the lemon
Mark 6. Grease the holes of a 12-hole curd and hot water in the microwave or
muffin tin with butter, making sure to in a small saucepan until runny and Tip Use a tea bag with finely ground
get into every corner and right up the bubbling. Brush the mixture over the leaves, not coarse or loose-leaf tea.
sides, then dust with some flour, tipping top of each friand and sprinkle with The tea is mixed into the friand batter,
it round the whole tin before shaking dried blue cornflower petals and a few so larger leaves can be woody and
any excess out. more tea leaves, if you like. unpleasant to eat.
Walnut and 3 Roll the sheets of puff pastry out,

then brush the butter mixture on top so
FLQQDPRQSX̆ they are both completely covered.
pastry buns Sprinkle two-thirds of the chopped
walnuts over the two sheets.
MAKES 12 4 With the longest side facing you,
2 rolls of puff pastry roll each sheet up into a tight log.
250g (9oz) walnuts, chopped Repeat with the second.
4 tbsp dairy-free butter 5 Cut each roll into 6 pieces and
1½ tsp ground cinnamon place each piece into the muffin tin.
2 tsp vanilla extract Place the tin in the oven and bake
2 tbsp maple syrup plus extra, for 25-30 minutes.
for glazing 6 Once cooled slightly, remove from
2 tbsp light brown sugar the tin, glaze with maple syrup and top
with the remaining chopped walnuts.
4 and lightly grease a muffin tin.
2 Melt the butter, then combine with
the cinnamon, vanilla extract, maple
By California Walnuts (www.californiawalnuts.co.uk)
syrup and light brown sugar.

Home-baked
fruit scones
MAKES 12
½ tsp baking powder
a pinch of salt
75g (2¾oz) butter
75g (2¾oz) caster sugar
75g (2¾oz) sultanas
2 tbsp natural yoghurt
300ml (10fl oz) milk

4. Place the flour, salt and baking
powder into a bowl and stir together.
Recipe by Der Kern by Miele.
Rub in the butter. Photography by Getty Images
2 Add the sugar, sultanas and yoghurt,
then gradually add enough milk to bind 3 Gently pat out the dough to for 20 minutes until well risen and lightly
the mixture into a light, sticky dough. approximately 2.5cm (1in) thick. Cut out golden. Once baked, transfer
Handle the mixture as little as possible, the scones using a 5cm (2in) cutter and to a wire rack.
but bring the dough together and transfer place on a lightly floured baking tray. 5 Serve the scones while still slightly
onto a lightly floured work surface. 4 Place the scones in the oven and bake warm with jam and butter, or cream.
Blueberry and 1 tsp flour 2 tsp brown sugar

pistachio mug cake 1 tbsp oats a pinch of baking powder
1 tbsp finely chopped 1 tsp vegetable oil
SERVES 1
pistachio nuts 1 tsp peanut butter
1 tbsp milk (dairy or plant-based)
6 blueberries
1 Combine the flour, oats, nuts,

sugar and baking powder. Mix in
the oil, peanut butter and milk to a
smooth batter.
2 Stir in the blueberries and spoon
er qu i ck
a n t a sup ok no into a ramekin or small mug.
W ding? Lo 3 Microwave on high for 1 minute and
pud rther! 30 seconds. It will rise and sink down
fu again, but should be dry on the top.
Allow to cool slightly before eating.
Tip Swap the vegetable oil with

olive, rapeseed, sunflower or melted
coconut oil. You can use any type of
nut butter, or margarine or butter if
preferred. These are quick cakes,
which are best eaten as soon as
they are cool enough – they don’t
By Penny Stephens for Love Fresh Berries (www.lovefreshberries.co.uk)
keep well!

Walnut and banana

EUHDNIDVWWUD\EDNH
MAKES 9
175g (6oz) walnuts
75g (2¾oz) dairy-free butter, melted
150g (5½oz) oats
350g (12oz) oat flour (blend oats to
make oat flour)
3 ripe bananas, peeled
1 tbsp vanilla extract
2 tsp baking powder
3 tbsp maple syrup
1 flax egg (1 tbsp ground flaxseed
mixed with 2 tbsp water, left for
10 minutes)
170ml (5½fl oz) dairy-free milk
50g (1½oz) smooth peanut butter
or tahini
2 tbsp cacao nibs (optional)
dairy-free yoghurt, to serve Recipe ©2019 California Walnuts. All Rights Reserved.
1 Preheat the oven to 180°C/Gas Mark 3 Finely chop or blend 100g (3½oz) of into the baking tray and flattening down.
4. Line a rectangular baking tray with the walnuts into fine crumbs. Add to a 5 Chop the remaining 75g (2¾oz)
parchment paper. separate bowl along with the oats, oat walnuts and sprinkle on top. Push
2 Mash the bananas and combine with flour, ground cinnamon, baking powder them down gently into the mixture.
the melted butter, vanilla extract, maple and cacao nibs. Combine. 6 Bake in the oven for 30 minutes,
syrup, flax egg, dairy-free milk and 4 Pour the wet ingredients into the dry before allowing to cool slightly and
peanut butter or tahini. and thoroughly combine before emptying cutting into portions. Serve with yoghurt.
Chocolate orange blender, or mash until a paste is formed

ZDOQXWÀDSMDFNV – don’t worry if there are still chunky
pieces. Add the golden syrup, vanilla
MAKES 12 extract and orange juice and combine.
300g (10½oz) dates, pitted 3 Chop the walnuts into small chunks
600g (1lb 4oz) oats and combine in a large bowl with the
200g (7oz) golden syrup oats and cacao powder. Save 1 tbsp
180g (6oz) California Walnuts, plus orange zest for decorating, then add the
more for decorating rest to the bowl. Combine.
2 tsp vanilla extract 4 Pour the wet ingredients into the dry
grated zest of 2 oranges and combine thoroughly. Empty the
juice of 1 orange mixture into the prepared baking tray
2 tbsp cacao powder and bake in the oven for 20 minutes.
60g (2oz) dark chocolate, melted 5 Allow the flapjacks to cool slightly
before removing from the tin and
1 Preheat the oven to 180°C/Gas Mark cutting into slices.
4. Line a rectangular baking tray with 6 Decorate with the melted dark
parchment paper. chocolate and the remaining orange
2 Cover the dates in boiling water, leave zest. Enjoy!
Recipe ©2019 California Walnuts. All Rights Reserved.
for 10 minutes, then drain and add to a
WWW.FOODHEAVENMAG.COM SEPTEMBER EDNLQJKHDYHQ65

Chocolate 200g (7oz) 70% Divine baking
nutty fudge chocolate, broken into pieces
140g (5oz) almond or any nut butter
MAKES 20-30 80g (3oz) mixed nuts, chopped
Maldon salt flakes, optional
1 Put the chocolate in a bowl set over a

pan of simmering water. Add the nut
butter, melting until silky smooth.
2 Pour into silicone moulds, or a large
lined container. Sprinkle over the
chopped nuts and a tiny pinch of salt, if
you like. Allow to set in the fridge for
2 hours.
By Amy Lanza (nourishingamy.com) 3 Slice into bites or remove from the
for Divine Chocolate
mini moulds. Store in the fridge.
By Amy Lanza (nourishingamy.com)

Double chocolate For the glaze

banana bread 70g (2¾oz) 70% Divine Baking Colourful
doughnuts Chocolate, chopped bounty bars
1 tbsp Coconut Merchant
MAKES 10 coconut oil MAKES 12
90ml (3fl oz) almond milk 1 tbsp maple syrup or honey 150g (5½oz) desiccated coconut
1 tsp apple cider vinegar or To decorate from Coconut Merchant
lemon juice chopped nuts or desiccated 400ml (14fl oz) tin of coconut milk
150g (5½oz) ripe banana, mashed coconut (chilled so it separates)
30ml (1fl oz) sunflower oil 160g (6oz) coconut cream from
30g (1oz) coconut sugar 1 Preheat the oven to 180°C/ Coconut Merchant
1 tsp vanilla extract Gas Mark 4. Lightly grease a 2 tbsp syrup
120g (4oz) plain flour or GF plain doughnut mould. ½-1 tsp food colouring, or coloured
flour 2 Stir together the milk and apple cider powders like berry/spirulina
1 tsp baking powder vinegar/lemon juice and leave to curdle (optional)
1 tsp bicarbonate of soda for 5 minutes. 180g (6oz) Divine Chocolate
60g (2oz) 70% Baking Chocolate, 3 Whisk in the sunflower oil, mashed Sprinkles
chopped banana, sugar and vanilla extract.
a pinch of salt 4 In a second bowl, stir together the 1 Place the tin of coconut milk in the
flour, baking powder, bicarbonate of fridge overnight. Scoop the hard part
soda and a pinch of salt. Pour the wet out of the coconut tin and save the
over the dry mixture and stir until just water for another time (smoothies,
combined. Fold in the chocolate. porridge and curries!). Place in a food
5 Divide between the doughnut holes, processor with the desiccated coconut
filling three-quarters full. Bake for and maple syrup.
10 minutes, or until golden and risen. 2 Blend until fully combined and sticky.
Allow to cool fully in the doughnut tray Add in any colours if using.Shape the
set on a wire rack. mixture into 12 small logs using your
6 Make the glaze by melting the hands and place onto a tray lined with
chocolate, maple syrup or honey, parchment paper.
and coconut oil in a heatproof bowl set 3 Melt the chocolate, then dip each
over a pan of simmering water. coconut bar into the chocolate mix.
7 Dip the cooled doughnuts in the Decorate with the sprinkles.
By Amy Lanza (nourishingamy.com) glaze and decorate with chopped nuts 4 Allow to set on the parchment
or desiccated coconut, if desired. paper tray in the fridge for 10 minutes.

Cinnamon BBQ
apples with salted
caramel sauce &
pecans
MAKES APPROX. 4
2 Jazz™ apples, cored and cut into

8 wedges
squeeze of lemon juice
25g (1oz) brown sugar
¼ tsp ground cinnamon
100g (3½oz) unsalted butter
100g (3½oz) light muscovado sugar
100ml (3½fl oz) double cream
a pinch of sea salt
2 scoops of ice cream, to serve
a handful of pecans, roughly
chopped
1 To make the sauce, simply melt the

butter with the muscovado sugar in a
small saucepan. Bring to the boil, then
simmer for 10 minutes. Take off the By JazzTM Apples (www.jazzapple.com)
heat and add the cream, stirring well.

Leave to cool and add a pinch of salt. are well coated, then thread them onto 4 Serve with a dollop of ice cream,
2 Prepare the Jazz™ apples and place in wooden skewers. the salted caramel sauce and some
a bowl with a squeeze of lemon, brown 3 Cook in a preheated oven for chopped pecan nuts.
sugar and cinnamon. Make sure they 10-15 minutes, or even on the BBQ.
3 Cut a circle from each slice of puff

Apple bellies pastry with a cookie cutter. Keep the rest
MAKES 12 of the puff pastry to one side. Place the
circles in the moulds of the tin and press
butter, for greasing the bottom and sides down a little.
12 slices of frozen puff pastry 4 Fill each mould with a large
2 large apples (about 300g (10½oz)) tablespoon of filling. With the remaining
1 tsp cinnamon puff pastry, cut 60 strips of
60g (2oz) fine granulated sugar approximately 1x6cm (½x2½in) (five
60g (2oz) raisins strips per cake). Place three strips
15g (½oz) breadcrumbs vertically over the filling with a little
1 free-range egg, beaten space between them, and the other
1 tbsp light brown caster sugar two horizontally over them. Press the
ends to the side so that they stay nicely
1 Preheat the oven to 200°C/Gas Mark within the shape.
6. Grease a cupcake tin with butter. 5 Brush the beaten egg over the strips
Remove the plastic film from the puff of puff pastry until they shine. Finally
pastry and defrost the slices, side by sprinkle over the brown sugar.
side, on a sheet of baking paper. 6 Bake the tarts for 20 minutes or until
2 Cut the apples into small pieces and golden brown. Let them cool a little.
place them in a bowl with the Turn the baking tray upside down gently
cinnamon, sugar, raisins and to remove, then stand them upright and
By JazzTM Apples (www.jazzapple.com)
breadcrumbs. Mix the filling well. let cool.

INDULGENT
CHEESECAKES
Creamy, crumbly and oh so delicious, we’ve shared some
fantastic flavours of this family favourite!
+
COVER
RECIPE

CHEESECAKES
Lemon meringue a pinch of salt 6 Remove from the oven, discard the
cheesecake pie 80g (3oz) unsalted butter, chilled

and cubed
paper and beans, then return the pastry
to the oven until dry to the touch on top,
SERVES 12 1 small free-range egg, beaten about 5 minutes. Remove to a wire rack
For the pastry 1-2 tbsp ice-cold water, plus extra to cool.
160g (5½oz) plain flour, plus extra if needed 7 For the cheesecake filling, soak the
for dusting For the cheesecake filling gelatine in a bowl of cold water. Set
¼ tsp baking powder 1 gelatine sheet aside for 10 minutes.
675g (1lb 4oz) full-fat cream cheese, 8 In a large mixing bowl, beat together
at room temperature the cream cheese, icing sugar, lemon
120g (4oz) icing sugar juice, lemon zest and lemon extract
finely grated zest and juice of using an electric mixer until smooth,
1 lemon about 2-3 minutes. Add the cream,
1 tsp lemon extract beating until the mixture is thick and
250ml (9fl oz) double cream holds its shape.
150g (5½oz) lemon curd 9 Warm the lemon curd in a small
1-2 drops natural yellow food saucepan set over a low heat. Remove
colouring (optional) the gelatine from the water and add it to
For the meringue the saucepan, whisking until dissolved.
2 large free-range egg whites, at 10 Gradually and gently whisk the curd
room temperature mixture into the cream cheese mixture
¼ tsp salt until fully incorporated. If desired, colour
¼ tsp cream of tartar it with a drop or two of yellow food
120g (4oz) caster sugar colouring before pouring it into the
pastry case. Cover and chill until set,
1 To make the pastry, combine the about 4 hours.
flour, butter, baking powder and salt in a 11 To make the meringue, beat the egg
food processor. Pulse until the mixture whites with the salt and cream of tartar
A cro resembles rough breadcrumbs.

2 Add the egg and 1 tbsp water, then
in a large, oil-free mixing bowl until
softly peaked.
ss be pulse again until a pastry forms around

the blades of the processor; add more
12 Combine the sugar with 2 tbsp
water in a saucepan. Cook over a
twe water, as needed, to bring it together.

3 Turn out the pastry and shape it into a
medium heat, stirring, until the sugar
has dissolved and a clear syrup forms.
disc. Wrap the pastry in clingfilm and 13 Bring to the boil and cook until the
en a
chill for 30 minutes. syrup reaches 121°C/250°F on a

4 After chilling, preheat the oven to sugar thermometer.
cheesecake & a lem
180°C/Gas Mark 4. Roll out the pastry 14 Remove the hot syrup from the
on a lightly floured surface to 5mm heat. Gradually whisk it into the egg
(¼in) thickness and use it to line the whites in a slow, steady stream until the
base of a 20cm (8in) springform meringue is thick, glossy, and cool to
fluted tart tin; cut away any excess the touch, about 3-5 minutes.
overhanging pastry. 15 Carefully turn out the cheesecake
5 Prick the base of the pastry all over onto a plate and spoon the meringue on
with a fork, before lining with top, flicking it to peaks with a knife. Use
greaseproof paper and baking beans. a chef’s blowtorch to brown the
Blind-bake in the oven for 15 minutes. meringue in places before serving.
o
meri
n
ngue
pie! Recipe and photography by
Stockfood, the Food Media Agency.

Lime cheesecake 3 Using a teaspoon, press the biscuit
crumbs into the base of a 20cm (8in)
SERVES 8 springform tin, ensuring it’s an even layer.
100g (3½oz) digestive biscuits Transfer to the fridge to firm up.
50g (1¾oz) butter 4 Add the mascarpone and condensed
1 tbsp caster sugar milk to a bowl, then whisk with an
250g (9oz) tub of mascarpone electric hand whisk until smooth.
375g (14oz) full-fat condensed milk 5 Add the lemon juice, lime juice, Mrs
juice of 1 small lemon Darlington’s Lime Curd and nearly all the
3 tbsp Mrs Darlington’s Lime Curd lime zest, reserving some for
finely grated zest and juice of sprinkling on the top, then whisk again
2 limes until creamy.
6 Spoon the mixture on top of the
1 Crush the biscuits with a rolling pin biscuit base. Level the top using a
until they are fine crumbs. spoon, then cover with clingfilm and
By Mrs Darlington’s 2 Melt the butter in a pan, then add the chill for a minimum of 2 hours.
(www.mrsdarlingtonscom)
crumbs and sugar. Stir until combined. 7 Decorate with the reserved lime zest.
Blackcurrant & 2 Meanwhile, make the filling. Pour the leave to cool to room temperature.
lemon cheesecake cream into a bowl and add the cream

cheese, lemon zest, lemon juice,
6 Spoon the blackcurrants along with
their sweet juices over the top of the
with fennel seed crushed fennel seeds and 50g (1¾oz) of lemony fennel-y creamy cheese and
& lemon thyme the sugar. Using an electric whisk, whisk gently even it all out (you might not
until the mixture is thick and forms stiff need all the juice if there’s a lot). Place
SERVES 8-10
peaks when you lift the beaters. the cheesecake in the fridge for at
For the base 3 Spread the creamy mixture over the least 3-4 hours, or until the topping has
150g (5½oz) digestive biscuits set biscuit base and return to the fridge. set completely. Remove from the tin,
85g (3oz) unsalted butter 4 Place a small pan on the hob. Add scatter over the remaining thyme
1 tbsp runny honey 3 tbsp water and sprinkle over the agar leaves and serve.
50g (1¾oz) jumbo oats, toasted in flakes. Warm over a medium heat, until
a dry pan the liquid comes up to a gentle simmer.
a pinch of fine sea salt Use a fork to stir the flakes into the water
For the filling for 2-3 minutes; this will encourage them
300ml (10½fl oz) double cream to dissolve fully.
250g (9oz) full-fat cream cheese 5 Tip the blackcurrants into the pan Taken from
Root, Stem, Leaf,
finely grated zest of 1 large lemon along with the remaining sugar and half Flower by Gill
and juice of ½ a lemon the lemon thyme leaves. Cook gently, Meller, published
1 tsp fennel seeds, crushed stirring often, for about 5 minutes, until by Quadrille (£27).
Photography
125g (4½oz) unrefined caster sugar the berries are soft, but mostly still hold by Andrew
1 tsp agar flakes their shape. Remove from the heat and Montgomery.
200g (7oz) blackcurrants
3-4 lemon thyme sprigs,
leaves picked
1 For the base, put the biscuits in a food

processor, whiz to fine crumbs, then set
aside. Melt the butter and honey
together in a pan, then add the crushed
digestives, toasted oats and the salt,
and mix well. Press the mixture into the
base of a 22cm (8½in) springform tin
and chill for 1 hour to set.

CHEESECAKES
No-bake Oreo pressing down firmly. It is helpful to use a

potato masher to apply the right pressure.
FKHHVHFDNH Place the tin into the refrigerator to chill
SERVES 8 while you make the filling.
For the base 3 In a clean mixing bowl, whip together
300g (10½oz) Oreos the cream cheese, icing sugar and
60g (2oz) butter, melted vanilla extract.
For the filling 4 Reduce the speed of the mixer, then
450g (1lb) cream cheese add the whipping cream. Increase the
125g (4½oz) icing sugar speed once again, beating the mixture
1 tsp vanilla extract to a soft peak consistency. Gently fold in
480ml (16fl oz) whipping cream the Oreo crumbs.
15 Oreos, crushed 5 Remove the tin from the fridge and
For the topping spoon in the filling, using a spatula to
14 Oreos, finely chopped smooth the top.
6 Place the mixture back in the fridge to
1 Line a 23cm (9in) circular springform set for 4 hours, or you can leave it
tin with baking paper. overnight, if you wish.
2 In a food processor, or a using a freezer 7 Before serving, chop the remaining
bag and rolling pin, crush up the Oreos to Oreos finely and sprinkle on the top
a fine crumb. Mix in a bowl with the to decorate – we scattered ours in a
Find great recipes and more at BakingMad.com
melted butter and pour into the tin, crescent shape.
%DQR̆HHFKHHVHFDNH packing them down tightly with the cream and gelatine mixture, then stir in
back of a spoon. Chill in the fridge for at the fudge pieces. Pour onto the base
SERVES 10 least 30 minutes. and leave to set for at least 4 hours.
For the base 4 Warm the cream in a small pan for 6 To decorate, remove the sides of the
150g (5½oz) digestive biscuits 5 minutes, then remove from the heat. tin, running a knife around the edge of
75g (2¾oz) unsalted butter Put the gelatine in a bowl with 4 tbsp the cheesecake if necessary. Whip the
For the filling cold water. Soak for 5 minutes until cream lightly, then spoon on top of the
150ml (5fl oz) double cream softened, then remove from the water. cheesecake. Decorate with slices of
300g (10½oz) full-fat cream cheese Add to the cream, stirring until dissolved. banana and fudge pieces. Melt the
250g (9oz) mascarpone cheese 5 Whisk the mascarpone and cream chocolate for 30 seconds in the
3 tbsp unrefined golden icing sugar cheese together with the icing sugar microwave, or until smooth, then
75g (2¾oz) fudge pieces until smooth. Whisk in the double drizzle over the cheesecake.
4 gelatine leaves
For the topping
1 banana, peeled
25g (1oz) fudge pieces
50g (1¾oz) dark chocolate chips
1 Put the biscuits in a food processor

and blitz until they form fine crumbs.
Alternatively, place the biscuits in a
plastic bag and crush with a rolling pin.
2 Melt the butter in a small pan and stir
into the biscuit crumbs. Line a 20cm
(8in) round, loose-bottomed cake tin
with baking parchment. Grease the
sides of the tin lightly.
Find great recipes and more at BakingMad.com
3 Press the biscuits into the base,

it h r h u b a r b !
a ke w
es e c
ch e
st y l e
Roasted rhubarb &
- Y o r k
custard cheesecake
SERVES 10-12
For the roasted rhubarb
New
250g (9oz) rhubarb 23cm (9in) springform cake tin. the biscuit base, then bake in the oven
50g (1¾oz) caster sugar 2 Place the biscuits in a plastic bag and for 45 minutes. The cheesecake will still
1 tbsp vanilla extract crush with a rolling pin to fine crumbs. have a wobble, but should be gently
For the cheesecake 3 Melt the butter, then add the biscuit browned on the edges.
200g (7oz) digestive biscuits crumbs and stir to combine. Pour the 6 Turn the oven off and prop open the
100g (3½oz) butter, plus extra biscuit mixture into the lined tin and door with a wooden spoon or leave ajar.
for greasing press down to form a firm, even base. Leave the cheesecake to cool in the
850g (1lb 8oz) full-fat cream cheese Bake for 10 minutes, then remove and oven and the residual heat will finish
200g (7oz) caster sugar leave to cool. Reduce the oven the bake.
250ml (9fl oz) sour cream temperature to 160°C/Gas Mark 2. 7 Once the oven is cool, remove the
2 tbsp custard powder 4 In a large mixing bowl, stir together the cheesecake to cool completely before
1 tbsp plain flour cream cheese and sugar until smooth removing from the tin. Ideally chill for a
3 large free-range eggs, plus with a wooden spoon or silicone spatula. couple of hours in the fridge. Sieve the
1 large egg yolk, beaten Add the sour cream, custard powder and cooled rhubarb and arrange on top of
2 tsp vanilla extract flour, then mix until combined and the cheesecake. You can also reduce
smooth. Gradually add the eggs and any remaining juice by simmering in a
For the roasted rhubarb vanilla extract, mixing well. small saucepan until thickened, then
1 Preheat the oven to 200°C/Gas 5 Pour the cream cheese mixture onto allow to cool. Pour over before serving.
Mark 6. Chop the rhubarb into 5cm (2in)
lengths. Ideally the rhubarb should be
about the diameter of a finger. If it’s
thicker, cut the stalks lengthways. Rinse,
then put it in a shallow ovenproof dish.
2 Sprinkle over the sugar and drizzle
with the vanilla. Mix to coat the rhubarb
in the sugar and vanilla mixture. Arrange
the rhubarb into a single layer. Roast for
15 minutes in the oven, then allow to
cool in the juices.
For the cheesecake

1 Preheat the oven to 180°C/Gas By James Hillery
(www.cluckmuckcook.co.uk)
Mark 4. Grease and line the base of a

WE LOVE… SHIRT & TIE CUPCAKES pg74 // BE KIND CAKE pg76 // TOP 10 TIPS FOR BEGINNERS pg79
3
21
1
Guide to
skill levels
1 – Beginner
2 – Intermediate
NEW!
SKILL
LEVEL 3 – Advanced
CAKE
decorating
SCHOOL
+ + + + + +
Create showstopping cakes,

biscuits, cupcakes and more,
with step-by-step projects and
techniques for all skill levels!
3
TECHNIQUES
2 WORKING WITH SUGARPASTE,
1 USING MOULDS, MODELLING
+ + +
SKILL
LEVEL
SHIRT & TIE

CUPCAKES
These smart cupcakes by Dani Brazier from Blue Door
Bakery (bluedoorbakery.co.uk) can be easily customised!
YOU WILL NEED • palette knife start to move the sugarpaste down, tucking
TO DECORATE • small star cutter (optional) it inside the cupcake case. Work all around
• cupcakes baked in cupcake cases • circle cutter the cupcake, then smooth over it with the
• buttercream • cone tool palm of your hand.
• sugarpaste • small paintbrush 2 Roll out some florist paste and cut
• florist paste out a thin strip approx 2-3mm (¹/8in). Add
• edible glue 1 Begin by adding a small amount of some glue to the cupcake, then stick the
EQUIPMENT buttercream to your cupcake, then take a strip on so it is approx. three-quarters of the
• rolling pin circle cutter that is the same size as your way up the centre of the cupcake. Using a
• tiny detail silicone mould cupcake case. Roll out the sugarpaste until it cone tool, add a few details for buttons.
• small knife is 5mm (¼in) thick, then cut out a circle and 3 To make a pocket, roll out florist paste and
• pizza cutter place it on top of the buttercream. Gently cut out a wider strip, about 1-1.5cm (½in).
Cut it into squares, then cut slight diagonals
along the bottom. Stick it onto the cupcake.
4 For the collar, cut out an 8-10mm (½in)
strip from florist paste, then cut 2 diagonals
on each end. As you bring this round, you’ll
see it forms the collar shape. Stick this on.
5 For the bow tie, lightly dust your silicone
mould with cornflour, then pop in a pea-sized
amount of florist paste. Press this into the
mould. If there is any excess, pull it off and
press again into the mould until the paste fills
the mould enough with no excess. Bend the
mould back to gently tease it out. You can
stick this on as it is, or trim the tails off the
bow and then stick it on.
6 To make a tie, roll out florist paste to
2-3mm thick, then cut out a tapered shape
approx. 5cm (2in) long. Cut the base of
this so it forms a point and you’ve got the
main tie shape. Cut a smaller square
shape, then pinch in the sides slightly to
make the top of the tie. Stick the long part of
the tie on first, either flat down the centre or
with some movement in the centre, then
stick on the top part.
7 Repeat the same process with more
cupcakes, but this time try experimenting
with patterns. I added lots of stars to my paste
before lightly rolling to make the starry tie.
Then cut out tie shapes and stick them on.

C ACKAEKDE EHCESAV
C HEONO L
A B C
D E F

3
TECHNIQUES
2 USING A TEMPLATE AND LETTER
1 STAMP, MAKING A DALMATION
PRINT, HANDPAINTING
+ + +
SKILL
LEVEL
'BE KIND' DALMATION

PRINT CAKE
Create a dalmation print and write words onto
your cakes in this tutorial by Dani Brazier from
Blue Door Bakery (bluedoorbakery.co.uk)

CAKE DEC SCHOOL
YOU WILL NEED

TO DECORATE
• 15cm (6in) cake, covered in white
sugarpaste
• edible flower dusts: dusky pink, sky
blue, lavender, hello and citrus green
• small piece of sugarpaste
EQUIPMENT
• paintbrushes: size 0 and 2
• glass bowl
• plate
• cocoa butter
• Sweet Stamp Letter Set
• scissors 3 Fill and boil a kettle. Once boiled, pour the
• edible pen water in a glass bowl and place a plate on
• baking paper, circle cutter and ruler, top. Take 4-5 pieces of cocoa butter and
for the template place them onto the plate – the heat from the 6 Now you can begin painting. Start with the
• cocktail stick water will melt the cocoa butter. central rainbow colour so the shape is
perfect. I began with green, then followed
the guide line of the rainbow. When painting,
use small amounts of paint on your brush.
The paint dries really quickly so you can build
up layers of paint if you need to.
1 Use an edible pen to mark a rainbow-

shaped template on some baking paper –
you can use a circle cutter for the round top
and a ruler for the sides to help. Once you are
happy, cut out your rainbow shape template. 4 You can now begin to make your paint.
Using the melted cocoa butter, add on some
white dust and mix to make the paint
opaque. Now add some colour dust and mix
until you've got the shades you are after.
2 Place the template onto your cake and 5 Mix the colours until you've got the 7 Now work through your other colours.
lightly mark around the shape, right in the desired colour and consistency – it should be By doing it this way, your rainbow will be
middle of the cake using a cocktail stick. like double cream. central and even.

13 For the simple dalmatian print, take a size
2 paintbrush and a small amount of paint at
8 The paint doesn't take long to dry. As soon at time, then use little gentle scribbles and
as its dry, you can add your lettering. I used a vary the size of them. Go completely around
Sweet Stamp Letter Set. To get your letters the cake to finish your dalmation print.
out the storage tray, use a small ball of
sugarpaste – simply press this on top of the
letters and they will come out easily!
11 Next, mix up some black paint using

melted cocoa butter and black petal dust.
Start painting the writing, using a size
2 paintbrush to paint the main part of the
letters. It can sometimes go a little streaky
for the first layer but complete one layer first,
then go over a second time if necessary.
14 The cake should be totally dry within

about 30 minutes. You could finish off with
some ribbon around the base, if you wish.
9 Position your letters, then pick up with

the pad that comes with the set.
10 Gently press around the cake so the

letters emboss in the paste. You can hold a 12 Take a small size 0 paintbrush and go
cake smoother on top to support it – this around the edges of the letters, making them
stops a hand print in the top of the cake. neater, if needed.

c hn iq u e
Te s
u
+
c
+ +
F o
Top 10
BAKING AND CAKE
DECORATING TIPS
FOR BEGINNERS
Whether you’ve recently started baking, want to brush up on your skills or are always keen
to learn more tips and tricks, this list is for you! Britt Box (shewhobakes.co.uk) shares her
top 10 tips to help you create showstopping cakes and bakes.
1. G E T T O K N O W T H E R E C I P E
My first tip is all about the recipe itself. This is

going to sound tremendously obvious, but it
is something that I need to remind people of
regularly. Read, read and then re-read the
recipe again. It’s so easy to miss a vital step
or crucial ingredient. Having the knowledge
of what you’re going to do before you do it
can make or break your bake.
Once you’ve read and know the method,
it’s then time to start your preparations.
Something I always advise budding bakers is
to weigh out all of your ingredients and have
them ready and in front of you. That way,
there’s limited possibility of mistaking the
plain for the self-raising, or forgetting to add
the flavouring. By having all of the correct
ingredients ready to go, you will be super
prepared and ready to take on the cake!
2 . C O U N T YO U R E G G S
B E F O R E T H E Y ’ V E H AT C H E D
a decent extract will last you much longer for that. Obviously with this one, it entirely
Using the right ingredients. I don’t just mean (and taste better) than its mostly alcohol depends on your budget and how much
using sugar instead of salt, by the ‘right’ essence counterpart. As well as this, you’ll actually be using it. There isn’t an
ingredients I mean using good quality I always advocate using free-range eggs. inherent issue with all hand mixers, I have
ingredients that will help enhance your bake. Thanks in advance from the chickens. one now that’s lasted me a really long time
I am aware not everyone will have the same and I think they are great, but I was baking a
budget, but if you can afford to splash out on lot. At least 2-3 cakes a week when I started,
3. INVESTMENT BAKING
the higher end, your bakes will thank you for and my poor hand mixers couldn’t keep up.
it. I have always found using a mid-range to A story I often tell is how, in my first year of If you’re baking much more infrequently
high-end flour gets me better results than baking, I went through 11 hand mixers. than that, a hand mixer will do just fine.
when I use a supermarket-own budget That’s not even an exaggeration. At around Anything electric is better than a wooden
brand. It's the same when it comes to £7 a pop I wasted nearly £80 when I could spoon and a bowl (as much as my Nan
flavouring. Spending a few more pennies on have invested in a pretty decent stand mixer would have disagreed with me), but if baking

c hn iq u e
Te s
u
+
c
+ +
F o
is going to be your thing, I highly recommend through, the cake will collapse and sink in take the tin out of the oven and leave it
checking out stand mixers. the middle. This can be solved easily by on the side for about 1 minute. Then I take
On the subject of equipment, I also advise leaving the cake in a little longer. The lower the cupcakes out and transfer them to a wire
investing in some good quality cake tins. temperature allows for this, without rack. I then leave them alone until they have
A springform tin is great for a cheesecake and burning the outside of the cake. gone completely cool. Messing around too
sandwich tins fit the bill for a classic Victoria I would also highly recommend an oven much with the cupcakes can also cause the
sponge, but if you want to level up your cake thermometer. They are cheap and readily cases to come away, but this is more
game, I recommend good quality, deep cake available online and they can tell you what’s down to force.
tins. When I started out, I bought a 15cm (6in), really going on inside. The older ovens are, the Don’t store your cupcakes in an airtight
18cm (7in) and 20cm (8in) round to cover my more unreliable their temperature becomes. plastic container – you are better off storing
bases, then bought other sizes as and when I them in a cardboard cake box in a cool, dry
needed them. They are a game changer. place. Bad quality, non-greaseproof cases
5. THE SCOOP ON CUPCAKES
will also have an effect on the peeling.
Cupcakes really are a baking staple. Small
4. KEEP IT LOW AND SLOW
and delicious with endless possibilities. But
6 . A D E C O R AT O R S T O O L K I T
You know your recipe, you’ve got the right getting the right amount of mixture in the
ingredients, you’ve even invested in a shiny cases can be troublesome. Not enough and Decorating cakes is an art that takes time
stand mixer, but you are now onto the your cases can peel, too much and you’ll get and practice to get right. I’m nearly a decade
important step – the baking of the cake itself. a ‘muffin top’. The best way I’ve found to into my cake journey and I’m still learning
My BIGGEST tip when it comes to baking distribute the mixture evenly is with a large new tips and techniques all the time. As I
cakes, is low and slow. I bake all of my ice cream scoop. Easily available online, a mentioned earlier about having the right
sponge cakes at a lower temperature stainless steel large scoop is the right equipment for baking, the exact same can
(usually 140°C fan assisted) for a longer amount of mix for a large cupcake case. be said for the right tools for decorating.
amount of time. This ensures an even bake, Instead of using two tablespoons and hoping Sure, you can roll out icing with a wine bottle,
meaning there are no peaks, burning, for the best, by using a scoop it makes life but it’s not going to give you the best results.
crisping, drying out or sinking. One of the much easier. Here is a little list of my top five pieces of
most common questions I get about cakes is Cupcake cases can peel for a number of equipment for cake decorating;
why did they rise and crack, or sink. The reasons. The most common however is • A large non-stick rolling pin – I like the white
rising and cracking is caused by an oven that moisture and steam. When you bake a batch polyethylene ones.
is simply too hot. The outside of the cake is of cupcakes and take them out of the oven, • A set of spacers – square plastic rods to
cooking quicker than the inside, causing the they start creating steam due to their heat. have by your rolling pin to make sure you
peak. Turning the oven down and baking for If you take them out of the tin straight away, are rolling at a good thickness.
a longer time will ensure this doesn’t the sudden change in temperature can • Smoothers – I really like the plastic ones to
happen. Sinking, on the other hand, is cause quick condensation, which causes the start smoothing, then the thin acetate ones
caused by raw cake mix in the middle. By cases to peel. But, by leaving them in the tin to achieve a great finish.
taking your bake out of the oven too early too long, condensation quickly forms and • A cake leveller. Gone are my days of cutting
with the inside not being cooked all the way the cases peel then too! The way I do it is to a cake unevenly with a big knife!

CAKE DEC SCHOOL
8 . TA K I N G I T T O N E W H E I G H T S
• A cranked palette knife – great for celebration cakes, I tend to use a Madeira
smoothing on buttercream, crumb-coating, I’m a self-taught baker. When I started out cake, which is just as tasty but a lot more
marking sugarpaste and much more. I made a lot of mistakes, but I learnt from convenient. Once baked, the sponge itself
By having these tools at your disposal, them. One mistake I made very early on was lasts two weeks, giving you plenty of time
your cakes are sure to be showstoppers! not understanding the importance of cake for decorating. I tend to bake on a Monday
boards and dowels. I thought that to make a (then wrap well in clingfilm), split, fill and ice
tiered cake, one simply bakes multiple cakes on a Tuesday, make my decorations on a
7. S U G A R , S U G A R , S U G A R
and sticks them on top of each other. This Wednesday, decorate on a Thursday and
Sugarpaste, fondant, icing, flower paste, was all well and good for about 15 minutes, finish on a Friday for a weekend celebration.
modelling paste. In the cake world, sugar is before it collapsed. If you are making a tiered By doing it this way, I have plenty of time in
known by many names, but they all have an cake of any kind, you need to have thin cards case anything goes wrong and, by spending
individual role to play. For example, the same size as the tiers secured a little bit of time each day on the cake, it
sugarpaste/roll out icing, (aka fondant if underneath the cakes (stuck down with a doesn’t overwhelm me or take over my life.
you’re American) is what we traditionally use little buttercream or royal icing), and you Making it altogether a much more
to roll out and cover a cake. But not all icings must dowel the supporting cakes. Dowels pleasurable experience. And yes, the cake
are created equal. Supermarket icing is great come in all shapes and sizes, you can get still tastes delicious and fresh at the end of
for covering boards or using on cupcakes bamboo and plastic rods, as well as thick, the week!
and cookies, but I’ve never had great results hollow straws. Just make sure any cake that
when covering cakes. I get so many people will be underneath another cake has enough
10. N E V E R G I V E U P
saying to me they ‘can’t ice cakes well’, but support. Secure the cakes to each other
in actual fact it’s the icing they are using again with either buttercream or royal icing. My last tip is the most important. Baking and
that’s letting them down. There are so many I also like to leave my tiered cakes overnight cake decorating takes lots of time and
brands out there now, so I would advise to ‘settle’ before moving them, just to make practice to get right. Bakes will go wrong.
trying a few and finding what works for you. sure they aren’t going anywhere! Cakes will sink, icing will crack, biscuits will
As well as this, when it comes to making spread and buttercream will melt. It happens
figures or flowers for your cakes, these too to the best of us. But it isn’t about the
9. SLOW DOWN
require a different sugar. Sugarpaste is very mistakes or the cakes that go wrong, it’s
soft and isn’t very good for making In the words of Paolo Nutini (is that still a what you learn from them and how you
decorations. For this, I would recommend relatable reference in 2020?), slow down. It bounce back that’s important. I started
either modelling paste or, if you need can be very tempting to try and bake a cake, baking ten years ago and I can assure you I
something stronger that you can roll thinly, decorate it and finish it all within a day to have had hundreds of baking fails. I’ve cried
flower paste. Both can be found in your local make sure it stays ‘fresh’. But I’ll let you in on in my kitchen, I’ve thrown out half cooked
cake shop. a secret – cakes last way longer than people cakes, I’ve shouted that I would never bake
Remember, before you write yourself off give them credit for. Not all, of course. If again (I’m quite dramatic about it all), but I
as someone who ‘can’t’ decorate, first make you’re making something soft like a Victoria have always tried again. And if there was
sure you are giving yourself the best chance sponge or a lemon drizzle, it is best on the one message I would like to leave you with,
for success by using the right stuff. day, or day after it was made. But for it’s that.
Always try again.
Happy baking!
Brit t xxx
YOU WILL NEED
350g (12oz) bread flour
250ml (9fl oz) warm water
1½ tsp active dry yeast
2 tsp caster sugar
2 tsp sea salt
3 tbsp extra-virgin olive oil, plus
extra for greasing
2 sprigs of fresh rosemary
½ tsp coarsely ground
Himalayan pink salt
or sea salt
1 Pour the warm water into a

large bowl. Add the sugar, then
sprinkle the yeast on top. Leave
F BR EAD for around 10 minutes until the
NK S O yeast starts to foam.
ID P CHU , OLIVE OIL OR

2 Add the salt and olive oil and
mix together, then add the flour
U TT ER
INTO B AMIC VINEGAR
and mix in with a wooden spoon.
3 Take the dough out of the bowl
BALS
and knead for a good 10 minutes
on a clean work surface. If the
dough is very sticky, add a tiny bit
of extra flour – not too much
though as it does need to be a
Step-by-step little sticky! Once the dough is

smooth and only slightly sticky,
form it into a ball.
Sea Salt &

4 Grease a clean bowl with olive
oil, then put the dough into the
bowl and turn it so that it’s
Rosemary Bread
covered in the oil.
5 Cover the bowl with clingfilm,
then place a kitchen towel on top
and leave to rise in a warm place
If you fancy a simple and super-tasty bread recipe, then you for 1 hour. Grease a rectangular
might like this one by AO Life (www.ao.com/life). It does take a baking tray (about 20x26cm
(8x10in)) with olive oil.
little time (all bread does) and probably gets eaten quicker than 6 Knead the dough again for a
WKHWLPHLWWDNHVWRPDNHEXWLWLVGH¿QLWHO\ZRUWKWKHH̆RUW couple of minutes, then put the

S T E P - B Y- S T E P
dough into the baking tray and flatten.

Press some holes halfway into the dough,
all over the surface. Cover, then leave for
30 minutes to rise again.
7 Meanwhile, preheat the oven to 200°C/
Gas Mark 6.
8 Crush the salt so that it’s a little less
lumpy, then uncover the baking tray, brush
the dough with olive oil and sprinkle over
the rosemary and salt.
9 Bake in the oven for 30 minutes, or until
the surface is golden.
Tip You can serve the bread while it’s still

warm (or leave it to cool completely) with a
little butter, some olive oil or some balsamic
A B
vinegar for dipping. Bon Appétit!
C D E
F G H

NEXT
ISSUE
BIRTHDAY BAKES &

SHOWSTOPPING CAKES!
Image by Orwald/Shutterstock.com
FUN HALLOWEEN BAKES
* Contents subject to change.

DELICIOUS APPLE RECIPES
MASTERCLASS: HOW TO MAKE CHOUX PASTRY
Plus expert advice, baking news and much more! ON SALE

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o u r y h eav
v k e u p a torm w it h
a Basavoury snacks & lunches!
s e
n
s
WE LOVE… MALTY SEEDED LOAF pg88 // GARLIC SODA BREAD pg90 //SPANAKOPITA pg91
a k e a li g ht lu n ch
M enjoy it al fresco!
&
For the strawberry & feta tart, see page 86

Strawberry 1 Preheat the oven to 200°C/Gas Mark
and feta tart 6. Unroll the pastry sheet onto a baking
tray, keeping it on the paper from the
SERVES 6
pack. Score a line 2cm (¾in) from the
375g (13oz) sheet of puff pastry, edge down each side.
defrosted if frozen, at room 2 Combine the soft cheese, chives,
temperature the thyme or lemon zest and some
200g (7oz) reduced fat soft cheese pepper (the feta will add salt) and
1 tbsp chives, snipped spread it over the pastry. Scatter over
2 tsp lemon thyme leaves, or 1 tsp the feta and strawberries and bake
finely grated lemon zest in the oven for 25-30 minutes until
125g (4½oz) feta cheese, crumbled golden and puffed up.
ING TIP
BAK 125g (4½oz) strawberries, hulled 3 Serve the strawberry and feta tart
and sliced warm, drizzled with balsamic or top
NOT A FETA FAN? By Penny Stephens
for Love Fresh Berries drizzle of balsamic vinegar and with rocket leaves.
M A K E T HIS W I T H (www.lovefreshberries.co.uk)
GOAT 'S CHE E SE rocket leaves, to serve (optional)
INS T E A D!
Bread bowls with

Recipe by Seasonal Spuds
100ml (3½fl oz) milk the inside to prevent the filling from
pancetta and 2 tsp wholegrain mustard (adjust soaking through, and to keep a little of
baked eggs to personal preference and

strength of mustard)
the bread texture and flavour.
2 Grill the bacon under a medium heat
MAKES 4 80g (3oz) Gruyere, grated until it is crispy and cooked, then chop it
4 large round crusty rolls (bake 4 small free-range eggs into chunks. Divide into four and place
your own or ready-made) salt and black pepper each portion in the base of a roll.
6-8 rashers of streaky bacon or 3 To make the bechamel, melt the butter
pancetta (roughly 1-2 rashers 1 Preheat the oven to 200°C/Gas Mark in a small pan over a gentle heat and add
per person) 6. Slice the lid off each roll and hollow the flour, stirring to make a smooth
20g (¾oz) butter out the insides, to create a bread roll paste. Gradually add the milk along with
1 tbsp plain flour, sifted 'bowl' for the filling. Leave enough of the mustard and, still over the heat,
whisk it by hand to create a thick sauce.
Season with black pepper (and salt, too,
Brilliant for br if necessary, but remember the bacon

will add extra saltiness) .
u nc h ! 4 Place a generous pinch of Gruyere on

top of the bacon in the base of each roll,
and press it down with your fingers.
Pour the bechamel on top, dividing it
equally. Lastly, crack an egg carefully
into each roll so that the filling just
reaches the brim, then wrap them in
foil. Take care that the foil does not
touch or pierce the egg – they do not
need to be tightly wrapped, but the foil
should protect the top of the egg from
hardening and allow the egg to cook
without the roll burning or crisping up
This recipe is taken
too much.
from Handful of
Flour: Recipes from 5 Place the rolls on a baking tray and
Shipton Mill by Tess bake for 25-30 minutes or until the egg
Lister, published by
is cooked. Season with pepper and
Headline (RRP £30).
serve immediately.

Tomato & mozzarella

pizza
MAKES 1
½ cube of fresh or dried yeast (21g)
400g (14oz) flour, plus extra for
dusting
½ tsp salt
!
6 tbsp olive oil
ngs
1 onion, peeled
2-3 garlic cloves, peeled
oppi
1 tsp sugar
50g (1¾oz) tomato paste
rite t
250g (9oz) tinned chopped
tomatoes
salt and pepper
avou
1 tbsp dried oregano
around 400g (14oz) red and yellow
cherry tomatoes
f
your
300g (10½oz) mozzarella cheese
3 sprigs of fresh basil
Add
1 Crumble the yeast and dissolve into

250ml (9fl oz) lukewarm water. Add the
flour and salt to a bowl, then add 1 tbsp
olive oil and knead until the dough
becomes supple. Shape it into a ball,
cover and allow to prove into a warm
place for about 30 minutes.
2 Peel the onions and garlic, then dice
finely and sweat in 2 tbsp hot olive oil.
Add the tomato paste and chopped
tomatoes and allow the sauce to
simmer gently on a low heat for about
10 minutes. Afterwards, generously
season with salt and pepper; add the
sugar and oregano. Allow to cool.
3 Meanwhile, wash and halve the
cherry tomatoes and roughly dice
the mozzarella.
8. Roll out the dough on a floured
surface, to the size of a Staub Cast Iron
La Plancha. Brush the pan with 2 tbsp
olive oil, then place the dough on it,
pushing the corners and edges up.
5 Evenly spread the tomato sauce over
the dough and sprinkle with the
cheese. Distribute the halved
tomatoes on top. Season with pepper
and sea salt and drizzle over the
remaining olive oil.
6 Bake the pizza in the oven for about
15-20 minutes. Finish by sprinkling with
By Staub (www.staub-online.com)
fresh, roughly plucked basil.

Large malty soft dough. Knead the dough well
seeded loaf on a lightly floured surface for about
10 minutes until smooth and elastic.
MAKES ONE LOAF
Shape the dough and cover with a
500g (1lb 1oz) Carr’s Malty clean, damp tea towel to prevent it
Seeded Flour from drying out. Leave in a warm place
1½ tsp salt for about 1 hour to rise.
25g (1oz) butter 3 Once risen, tip the dough onto a
1 tsp fast action dried yeast lightly floured surface and knead well for By Carr’s Flour (www.carrsflour.co.uk)
315ml (10fl oz) water 3 minutes.
4 Place the dough in a greased 900g preheat the oven to 230°C/Gas Mark 8.
1 Mix together the flour and salt. Rub in (2lb) loaf tin, then cover loosely with a 5 Uncover, then bake in the oven for
the butter, then stir in the yeast. damp tea towel and leave in a warm 30-35 minutes. Remove the loaf from
2 Gradually mix in the water to make a place for about 30 minutes. Meanwhile, tin and allow to cool before slicing.
Large wholemeal loaf 1 Mix together the flour, sugar, 3 Once risen, tip the dough onto a
skimmed milk powder and salt. Rub in lightly floured surface and knead well
MAKES ONE LOAF the butter, then stir in the yeast. for 3 minutes.
850g (1lb 8oz) Carr’s Wholemeal Gradually mix in the water to make a 4 Place the dough in a greased 900g
Flour soft dough. (2lb) loaf tin, then cover loosely with a
1 tbsp sugar 2 Knead well on a lightly floured surface damp tea towel and leave in a warm
1½ tbsp skimmed milk powder for about 10 minutes, until smooth and place for about 30 minutes. Meanwhile,
1½ tsp salt elastic. Shape the dough and cover with preheat the oven to 230°C/Gas Mark 8.
25g (1oz) butter a clean, damp tea towel to prevent it 5 Uncover, then bake in the oven for
1 tsp fast action dried yeast from drying out. Leave in a warm place 30-35 minutes. Remove the loaf from
350ml (14fl oz) water for about 1 hour to rise. the tin and allow to cool before slicing.
Bake a loaf for y

and for a friendo!u
By Carr’s Flour (www.carrsflour.co.uk)

Carrot bread
with nigella seeds
MAKES ONE LOAF
50g (1¾oz) unsalted butter, plus
extra for greasing
1 small onion, peeled, finely
chopped
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
1 tsp nigella seeds, plus extra for
a r m , s p r e ad
sprinkling
150g (5½oz) gluten-free white flour
Ea t w o f bu tt er
(see tip)
100g (3½oz) fine polenta or
cornmeal with pl en t y
1½ tsp gluten-free baking powder
½ tsp fine salt
½ tsp cracked black pepper
150ml (5fl oz) whole milk
2 carrots (about 200g (7oz)), peeled,
grated

4. Grease and line a 900g (2lb) loaf tin
(23x13x7cm) with 2 strips of baking
paper, arranged in a cross shape
overlapping on the base of the tin, to
line every side.
2 Melt the butter in a small saucepan
over a medium heat, then add the
chopped onion and gently fry for
5-10 minutes. Add the ground
coriander, cumin, turmeric and nigella
seeds and cook, stirring, for
1 minute. Once they’re soft and golden
brown, set the onions aside to cool.
3 Sift the flour, polenta, baking powder,
salt and pepper into a large bowl and stir
to mix. In a separate medium bowl,
whisk together the eggs and milk,
This recipe is taken
then stir in the cooled onion and from Rising Hope by
grated carrots. Luminary Bakery,
published by HQ.
4 Make a well in the middle of the dry
Available now (£20).
ingredients and pour in the carrot
mixture. Using a large spoon or spatula,
bring the flour into the middle of the until golden brown and an inserted Tip This bread is designed to work
bowl, mixing it all together to form a skewer or knife comes out clean. with gluten-free flour for those on
batter. Once all the flour is incorporated, 6 Leave the bread to cool in the tin for gluten-free diets (we like Dove's Farm),
stop mixing and pour the batter into the 5 minutes before tipping out onto a wire but works just as well with plain
lined loaf tin. Sprinkle a small handful of rack to cool completely. This is delicious wheat flour.
nigella seeds over the top. eaten warm, spread with butter or
5 Bake in the oven for 40-45 minutes dunked in soup.

1 Preheat the oven to 200°C/Gas mixture together. Do not knead – you just
Mark 6 and line a baking tray with want to bring it together. Shape the dough
baking paper. into a ball and transfer it to the baking tray.
2 Cut the top off the garlic bulb to just Gently press down with your hands to
about reveal the cloves inside, leaving flatten the ball into a disc, about 5cm (2in)
the papery skin on. Place the bulb in a thick. Liberally dust the top with flour and
small baking tin, drizzle with the olive oil use a large sharp knife to score the dough
and bake in the oven for 20-30 minutes with a deep cross dividing it into quarters,
until the cloves are soft to the touch. about 2cm (¾in) deep. A ‘sawing’ action
Set aside to cool. can help get a sharp cut.
3 When cool, squeeze the roasted 7 Bake for 35-40 minutes until golden
garlic out of each papery casing and into brown and hollow-sounding when
a separate bowl. Mash it up into a paste turned upside-down and knocked on
with a fork or press it through a garlic the bottom. Once baked, leave to cool
Roasted garlic press, then mix in the buttermilk and on a wire rack.
Irish soda bread whisk together.

4 In a large bowl, mix together the Tip Garlic not your thing? Try adding
MAKES ONE LOAF flours, bicarbonate of soda, salt and 200g (7oz) crumbled Stilton and
1 whole garlic bulb pepper, making sure the salt and 100g (3½oz) roasted walnuts instead.
1 tbsp olive oil bicarbonate of soda are well distributed
420ml (14½oz) buttermilk (or 300g throughout the flour.
(10½oz) natural yoghurt and 5 Make a well in the middle of the flour
120ml (4fl oz) whole milk mixed mixture and pour in the buttermilk
together) mixture. Use your hands, a spatula or
250g (9oz) wholemeal plain flour bench scraper to mix the wet
250g (9oz) plain flour, plus extra ingredients into the dry until a sticky
for dusting dough forms. This recipe is taken
1 tsp bicarbonate of soda 6 Lightly flour a work surface and tip the from Rising Hope by
Luminary Bakery,
1 tsp fine salt dough onto it. Gently roll and fold the published by HQ.
1 tsp cracked black pepper dough a couple of times to bring the Available now (£20).
Home-baked 2 Add the yoghurt, then add
cheese scones enough milk to bind the mixture

into a light, sticky dough – you may
MAKES 12 not need all of it. Bring the dough
600g (1lb 4oz) self-raising flour, together, then transfer onto a lightly
plus extra for dusting floured work surface. Knead lightly to
1 tsp baking powder form a soft dough.
2 tsp salt 3 Gently pat out the dough to
a large pinch of smoked paprika approximately 2.5cm (1in) thick. Cut out
150g (5½oz) butter the scones using a 5cm (2in) diameter
150g (5½oz) cheese, grated cutter and place on a lightly floured
4 tbsp natural yoghurt baking tray.
approx. 300ml (10fl oz) milk to mix 4 Brush the beaten egg over the top of
1 free-range egg, beaten the scones, then sprinkle with the
50g (1¾oz) grated Parmesan grated Parmesan.
5 Place the scones in the oven and
1 Preheat the oven to 180°C/Gas Mark bake for 15-20 minutes until well risen
4. Place the flour, salt, paprika, grated and lightly golden. Once baked, transfer
cheese and baking powder into a bowl to a wire rack.
and stir together. Rub in the butter until 6 Serve the scones while still slightly
Recipe by Miele (www.miele.co.uk), photography by Getty Images
it resembles fine breadcrumbs. warm with whipped butter.

British spanakopita
MAKES 12
For the filling

30g (1oz) butter
2 bunches of spring onions, sliced
200g (7oz) nettles or spring greens
200g (7oz) wild garlic
100g (3½oz) spinach
100g (3½oz) flat leaf parsley, leaves Green, herby an
picked
large bunch of chives,
finely chopped
large bunch of chervil,
dd
elici
finely chopped
large bunch of sorrel leaves, thick
stems removed and chopped
ous!
small bunch of dill, finely chopped
small bunch of mint, finely
chopped
300g (10½oz) feta (or British
ricotta), crumbled
2 tsp freshly ground pepper
2 large free-range eggs, beaten
salt
For the pastry
10 sheets filo pastry (300g (10½oz))
70g (2½oz) butter, melted
2 tbsp black sesame seeds
or nigella seeds
1 Place the nettles, spinach and wild

garlic into a perforated steam tray and
wilt at 90°C steam for 1 minute. When
cool enough to handle, squeeze out as
much liquid as possible, chop roughly
and set aside.
2 Add the butter to a large frying pan
over a medium heat. Add the spring
onions, sweat gently for a few minutes
and add all of the chopped greens,
cooking for a further 10 minutes By Der Kern by Miele (www.miele.co.uk)
to make sure any excess
moisture evaporates. either end. Spread the mixture followed by the reserved egg. Sprinkle
3 Combine the greens with the upwards, around half way up the sheet, with the sesame or nigella seeds.
remaining ingredients, reserving then roll up from the bottom. Brush 5 Preheat a Miele Combination Steam
quarter of the beaten egg for later – some melted butter onto a baking tray, Oven to the Combi Fan Plus 190°C +
do not be afraid of overmixing. then gently lift your first roll onto the 0% Humidity setting. Alternatively, this
4 To begin shaping, roughly divide the tray and begin shaping it into a swirl. It can be cooked in a Miele Oven on Fan
filling into 5. Take a sheet of filo and lay it may crack or split, but just hide these Plus 190°C for the same length. If
on the counter, long side nearest you. underneath. Repeat these steps, available, activate the crisping function.
Brush liberally with the melted butter, tucking the end of the roll into the open 6 Bake for 40-50 minutes, until the
then lay another sheet on top. Take one- end of the previous roll until you have pastry is golden and crisp. Once
fifth of the filling and spoon it along the used all pastry and filling. Brush the rest baked, leave to sit for 10 minutes
bottom edge, leaving a 2cm (¾in) gap of the melted butter all over the spiral, before serving.

S S
M AS T E R C L A
MAKING YOUR FIRST

BASIC SOURDOUGH LOAF
This simple method by Roly Allen introduces a technique that makes great-tasting bread with
no fuss. Using minimal ingredients and the most basic equipment, it will give you a rich-
tasting, chewy loaf that will inspire you to bake again and again.
BEFORE YOU BEGIN

• Firstly, make sure that your starter is
bubbly and full of life.
• Secondly, don’t be intimidated by the

number of steps in the process – nothing
is complicated, and you will rattle through
them easily enough.
• Thirdly, make a rough plan for your day.

You won’t actually spend too long
working with this loaf, but you do have to
check in with it a few times, so you can’t
stray too far from the kitchen for a few
hours. That said, don’t worry if you do run
late with a knead or a fold – sourdough is
forgiving – and the rise takes at least three
hours and usually more, during which you
don’t have to do anything.
1 2
YOU WILL NEED

MAKES 1 LARGE ROUND LOAF
200g (7oz) sourdough starter (see tip)

300ml (10fl oz) water, at room
temperature or a little warmer
500g (1lb 1oz) strong white bread
flour, plus extra for dusting
2 tsp (10g) fine salt
vegetable or sunflower oil
rice flour, for dusting (optional)
1 Weigh out the starter and slop it into a

large mixing bowl. Add the water and stir
with a fork or a whisk until the starter has
broken up and dissolved into the water.
2 In another bowl, mix the flour and salt.
3 Add the flour mixture to the water and
starter. Using your hands (or a wooden
spoon, if you prefer), mix all the ingredients
together to make a sticky mass. Scrape 3 4
any loose dough off the sides of the bowl.

o u r d o u g h . . .
a d e s
o m em
fa o fh
lo
na
on t h i n g b e t t e r t ha
eer 's
Th
TIP!
YOU CAN FIND INSTRUC TIONS
ON HOW TO MAKE A SOURDOUGH
STAR TER IN ROLY ’S BOOK HOW TO
RAISE A LOAF AND FALL IN LOVE
WITH SOURDOUGH (SEE PAGE 95
FOR DE TAIL S) OR ONLINE. YOU CAN
AL SO PURCHASE A SOURDOUGH
STAR TER FROM YOUR LOCAL
BAKERY AND FROM SOME
BAKERY W EBSITES.

S S
M AS T E R C L A
4 Cover the bowl with a clean tea towel 45 degrees and stretch up another corner, Line the bowl with the tea towel, with the
and leave it for 30 minutes. In the then fold it in in the same way. You should floured side facing inwards.
meantime, clean the bowl that you mixed feel the texture of the dough change: it will 8 Once 10 minutes is up, shape the dough
the flour in, and lightly grease it with oil. become smoother, less sticky and more in its oiled bowl, using the same action and
elastic. Repeat the process until you have rotation as you did in Step 5. It should be
Tip Use the stopwatch on your smartphone shaped the whole ball and it is sitting in the less sticky and a bit easier to manage this
to help you keep track of timings. middle of the bowl, not touching the sides. time. Try to make the stretches and folds
6 Gently work your hand under the ball of as symmetrical as you can – they will
5 Wet your fingers with clean water so the dough and lift it carefully out of the bowl. influence the shape and the texture of
dough doesn’t stick to them, then reach Gently place the ball into the oiled bowl. the baked loaf. Let the dough rest for
your hand down the back of the ball of wet Cover the bowl with a tea towel and let the 10 minutes.
dough, unsticking it from the bowl. Pull a dough rest for 10 minutes. 9 Repeat Step 8, so that you’ve worked the
corner of dough up from the bottom of the 7 Meanwhile, scrape any loose dough off dough three times. It should have taken
ball and stretch it up, then fold it down into the inside of the other bowl, then wash and you about an hour to get to this point, but
the centre of the ball. Aim to trap some air thoroughly dry it. Take a clean tea towel don’t worry if you’re running a few minutes
bubbles under the dough as you fold it in. and dust it liberally with flour (rice flour is fast or slow.
Rotate the bowl clockwise about best) so that the dough won’t stick to it. 10 Gently work your hand under the ball of
5 6 7
8 9 10

EP
SNIP FOUR EDEDOUGH,
CUTS INTOETAHSQUARE
TO MAK APE
SH
11 12
dough and lift it out of the oiled bowl. Place 12 Preheat the oven to 220°C/Gas Mark 7. whole process should take about
it in the bowl lined with the floured tea Put your baking stone or baking tray on the 10 seconds. Close the oven door, reduce
towel. If you have a smartphone, take a oven’s middle shelf to heat up. The oven the temperature to 180°C/Gas Mark 4 and
picture of it so you have a record of the size needs to be steamy, so put about 250ml set the timer for 40 minutes.
of the ball. Then cover the bowl with (9fl oz) (a coffee mug’s worth) of boiling water 15 When the timer goes off this time, take
another tea towel and put it in a warm into an ovenproof dish and place it on the the loaf out of the oven. It should be crusty,
place. Relax. This is when you stop oven floor. with rich brown and grey tones. Lift it with
working and the yeast takes over. 13 When the oven has heated, have ready a the oven glove and look at the bottom:
11 Leave the ball of rising dough for at least pair of scissors, an oven glove, and the bag if the underside is evenly baked to a brown
2 hours and probably more, depending on of flour. Pull the hot baking stone or tray out crust, tap it firmly. If it sounds hollow, the
how warm the environment is. It will, very (beware of a cloud of hot steam when you bread is baked. If it doesn’t sound hollow,
slowly, start to expand. If you took a photo of open the oven door) and shut the oven to or the crust hasn’t yet formed on the
the ball, use it as a reference to judge how keep the heat in. Gently tip the loaf out of its bottom, return in to the oven for another
much the dough is expanding; when it is bowl and onto the hot baking surface. It 10 minutes, then test again.
about one-and-a-half times its original size, should feel very soft, like a cushion, and 16 When the loaf is done, place it on a wire
give the side of the ball a gentle poke. Your have a delicate, smooth skin. Dust it lightly rack to cool – and don’t eat it immediately.
fingertip will leave a little dent in the dough. with flour. Then, using the scissors, snip four This can be a hard instruction to obey, but
If it feels firm, and the dough bounces back cuts about 2cm (¾in) deep into the top, the bread is still developing as it cools and
immediately, so that no depression is visible, forming a square. Place the tray back in the won’t reach its best for an hour or so.
your dough isn’t ready yet. Come back in hot oven and set the timer for 10 minutes.
30 minutes and try again. If the dough 14 When the timer goes off, open the oven
springs back part of the way, but a small and have a quick look. Your loaf should have
dent is still apparent about 5 seconds after risen dramatically, parted at the vents on Recipe taken from How to
Raise a Loaf and Fall in Love
your touch, it’s time to heat up your oven and top, and taken on an orange colour. If the with Sourdough by Roly
continue to the next stage. If the dough back edge of the loaf is darker than the front, Allen, published by
doesn’t spring back at all and feels a bit turn it through 180 degrees to even things Laurence King (£12.99).
Available at all good
soggy, carry on and bake the loaf, before it’s out. Check that there is still water in the bookshops and at
too late! ovenproof dish and top it up if not. This www.laurenceking.com

BAKING ESSENTIALS
Getting a bake just right comes down to the little details and it's our mission to
make all your bakes perfect with these essential tips, ideas and tools.
Fresh and fruitful: the art of summer

baking with Le Cordon Bleu
Summer is a wonderful time to get
creative with your cooking by adding a
seasonal twist to classic recipes. There
is an abundance of delicious
ingredients in season at the moment,
which will inspire some delectable
summer desserts. Despite craving
lighter foods with a fresher flavour in
the warmer months, there’s no reason
you can’t apply this to a dessert, and
it’s important to indulge in a sweet
treat when the mood takes you. One of
the most glorious bounties of late
summer is the raspberry. Soft, sweet,
tart and unashamedly bold in colour,
raspberries are possibly the most
versatile summer berry in terms of
flavour pairing. They make an
excellent addition to most types of
dessert and their sweet and tangy
flavour can provide much needed
balance to richer ingredients. In the
recipe pictured, Le Cordon Bleu have
married together raspberry and
chocolate in a decadent éclair. While
an éclair is indeed an indulgent treat,
the lightweight pastry and filling
won’t weigh you down on a hot day,
and the chocolate raspberry filling
brings a fresh fruit flavour to indulge
your summer palate. To try the
delicious recipe for yourself, go to
www.foodheavenmag.com/chocolate-
By Le Cordon Bleu and-raspberry-eclairs-from-le-
www.cordonbleu.edu/london
cordon-bleu

ESSENTIALS
Don't scrimp Do you find

that when you
PERFECT
on salt! mix dried fruit PORTIONS
into cake If you’re cutting a traybake
If the recipe you’re following batter evenly, into bars or pieces, lightly
requires salt, it’s important to add it comes out of score it with a knife before
the amount required. Of course the oven and you cut to help you achieve
it’s important for flavour, but it all the fruit accurate portion sizes.
can also help to give structure has settled at the
and texture. bottom of your
bake? Next time,
pop the dried
fruit in a bowl
with a sprinkling
of flour and give
it a shake to coat
it before adding
it to your batter.
This will help
prevent the fruit
from sinking!
of the best... Butter dishes

Wilko White Butter Dish
www.wilko.com
£7.00
Simple yet stylish, this affordable butter
dish is made from durable new bone
china, in a classic white colour. It’s
dishwasher safe, plus you can find
matching whiteware items for the
complete look.
Oliver Bonas Passaro Vintage Style Glass

Butter Dish Butter Dish
www.oliverbonas.com www.thegreyworks.com
£19.50 £14.00
Featuring a duck-egg blue, forest green This retro style butter dish is based on
and pink palm leaf design in a glazed an American design. Created from
finish, this hand-painted butter dish robust glass, it fits perfectly over a
would sit proudly on display in any standard 250g block of butter, keeping it
kitchen. We love the shiny gold handle fresh and ready to spread onto your
and leaf-embossed base! homemade sourdough!

MAKES 12 SMALL
using a hand mixer until pale.
OR 6 LARGE CUPCAKES
3 Beat the egg in a separate bowl,
For the cupcakes then mix into the butter mixture
120g (4oz) softened butter together with the vanilla extract.
CLASSICS 4 Gradually fold in the flour and baking
with a twist! 120g (4oz) sugar
1 free-range egg powder, then add the milk to combine.
50ml (2fl oz) milk 5 Using two tablespoons, divide the
1 tsp vanilla extract mixture between the 12 cases – they
Victoria Sponge 120g (4oz) flour

1 tsp baking powder
For the filling and decoration
need to be three-quarters full.
6 Bake in the oven for 20 minutes, or
until golden-brown on top. A skewer
Cupcakes
whipped cream inserted into the centres should come
strawberry jam out clean. Set aside to cool completely.
fresh strawberries, sliced
icing sugar, for dusting To assemble
These delightful cupcakes by Reka 1 Carefully remove the cupcakes from
For the cupcakes the paper cases, then halve
Csulak from Holy Whisk Blog 1 Preheat the oven to 180°C/Gas them horizontally.
(rekacsulak.com) are a cross Mark 4. Line a 12-hole muffin tin with 2 Fill each cupcake with strawberry
paper cases. You could use silicone jam, whipped cream and fresh
between a scone and a muffin! cases or a mould for a more decorative strawberry slices.
result, if you wish. 3 Decorate the top of the cupcakes
2 Mix the butter and sugar together with a dusting of icing sugar.

Time to yourself?
Discover our Digital Edition!
We’ve got you covered with our wonderful Digital Editions,
jam-packed full of ideas and extra content - right at your
fingertips, and you don’t even have to leave the house!
No need to wait for the postman - get your fix instantly!

y Extra content at your fingertips y Exclusive bonus pages
y Printable downloads y Live links for ease
y Access on-the-go, on any device y Audio and video included
Visit...
www.pocketmags.com/baking-heaven-magazine

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“Craving something sweet?

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Recipes & projects Features

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Cakes on the go...

Diary’s Around from the bakery. I wanted to

Learn new skills...

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Pots & Co launches a

Find inspiring life

stories and recipes

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The Taylor Pro Stainless Available in a range of colours,

This Round Homemade Bread Dough Proving

Delicious drizzled over ice cream or on cheesecake, these

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180g (6oz) salted butter, cubed

1 Preheat the oven to 220°C/Gas Mark

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Tip Serve with ice cream or fresh

2 free-range egg whites (reserve the yolks

1 Preheat the oven to 160°C/Gas Mark 2. Line a

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Maple syrup fudge

1 In a large saucepan, bring the maple

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Blueberry & peanut

1 Place the dates and 100ml (3½fl oz)

Crispy raspberry 30g (1oz) honey or golden syrup 1 Line a bun or

cakes 50g (1¾oz) white chocolate

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1 Preheat the oven to 190°C/Gas Mark 5. Grease

Ice cream bread

1 Preheat the oven to 205°C/Gas Mark 6. Grease and line a

14 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

1 Preheat the oven to 200°C/Gas

Tip Double the quantities in this

The recipes on pages

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 15

16 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

For the chocolate cake with

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 17

Classic time, beating in between each addition.

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Banana 2 Bring the water to boil in a heavy-

& date bread based saucepan. Once boiling, add the

Iced maple 2 In a large bowl, beat together the

lemon cake butter and maple sugar until pale,

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and cream 180g (6oz) butter, at room

20 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

pistachio cake 1 tsp baking powder

Ultimate apple cake 1 tbsp demerara sugar

Tip This is best served with some

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100g (3½oz) California Walnut Pieces

1 Preheat the oven to 180°C/Gas Mark

1 Preheat the oven to 170°C/Gas

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