Mary Berry’s tipsy trifle

Preparation time less than 30 mins Cooking time 30 mins to 1 hour

Ingredients
For the Swiss roll

 4 large free-range eggs

 100g/3½oz caster sugar, plus extra for dusting

 100g/3½oz self-raising flour

 175g/6oz strawberry jam or conserve

For the filling

 20 ratafia biscuits

 1 x 800g/1lb 12oz tin pear halves in natural juice

 250ml/9fl oz medium dry sherry

For the custard

 3 large free-range eggs, yolks only

 50g/1¾oz caster sugar

 50g/1¾oz cornflour

 1 tsp vanilla extract

 600ml/1 pint whole milk

 300ml/10½fl oz single cream

To decorate

 250ml/9fl oz whipping cream

 25g/1oz flaked almonds, toasted

 10 cherries

Method
1. Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.
2. For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves
a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a
gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
3. Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is
cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster
sugar.
4. Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to
give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being
careful not to cut right through.
5. Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end.
6. Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in,
straight sided, glass bowl, with the cut, rolled sides facing outwards.
7. For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top.
8. Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled
biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard.
9. For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat
the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time,
then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens.
Take off the heat and cover with cling film in contact with the surface to prevent a skin forming.
10. Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave
until completely cold before transferring to the fridge to chill and set.
11. Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three
tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the
almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs
around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve.
 Floating islands with spun sugar

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the crème anglaise

 300ml/10½fl oz whole milk

 300ml/10½fl oz double cream

 1 tsp vanilla bean paste

 6 free-range eggs, yolks only

 100g/3½oz caster sugar

For the meringues

 6 free-range eggs, whites only

 150g/5½oz caster sugar

For the spun sugar

 100g/3½oz caster sugar

Method
1. To prepare the poaching liquid (and what will become the crème anglaise), heat the milk and cream in a large lidded pan or
deep-sided frying pan. Stir in the vanilla bean paste and bring to a simmer over a low heat.
2. For the meringues, in a large grease-free bowl use an electric hand whisk to whisk the egg whites together on fast speed,
until stiff peaks form when the whisk is removed. Add one tablespoon of the sugar to the egg whites and continue to whisk
 until the mixture comes back to stiff peaks. Keep adding sugar one tablespoon at a time until 150g/5½oz has been used, and
the meringue is thick and glossy.
3. Using two large tablespoons or serving spoons dipped in cold water, shape six large quenelles from the meringue mixture
and place in the poaching liquid, over a very low heat for about 9-10 minutes, flipping the quenelles halfway through. Cover
the pan with a lid while poaching. Make sure the poaching liquid doesn’t boil or the meringues will puff up then collapse.
4. When the quenelles are really puffed up and cooked, transfer them to a wire rack to drain.
5. For the crème anglaise, pass the poaching milk through a sieve into a large jug.
6. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour over the warm poaching milk,
whisking continuously. Pour the mixture into a clean heavy-based pan and cook over a very low heat for 3-4 minutes stirring
continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside.
7. For the spun sugar, melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Grease a rolling pin or
knife steel with oil. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave
to cool slightly, then, using the back of a fork, flick the caramel backwards and forward over the rolling pin or knife steel.
Gather the strands into rough ball shape and place on a sheet of parchment paper.
8. To serve, pour a little crème anglaise into each serving bowl and float a quenelle of meringue on top. Decorate the quenelle
with a ball of spun sugar.

Wobbly apricot tart

Preparation time less than 30 mins Cooking time 30 mins to 1 hour

Ingredients
For the pastry

 225g/8oz plain flour, plus extra for dusting

 100g/3½oz icing sugar

 100g/3½oz butter, cubed

 1 free-range egg

For the filling

 375g/13oz almond paste or marzipan

 2 x 400g/14oz cans halved apricots in natural juice

To serve

 icing sugar

 single cream or crème fraîche

Method
1. For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg
and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film
and chill in the fridge for approximately 15 minutes.
 2. Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a
23cm/9in round deep fluted tin.
3. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides
of the tin. Use a rolling pin to lift the pastry into the tin.
4. Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent
holes forming in the pastry). Ensure the tin is fully lined, with no holes.
5. Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart
6. Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down.
7. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of
the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary.
8. Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale
golden-brown.
9. To serve, dust with icing sugar and serve with crème fraîche or cream.

Egg custard tarts

Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour It makes 12 tartes. You will need a 12-hole muffin tray
and a 11cm/4½in fluted cutter.

Ingredients
For the sweet pastry

 165g/5¾oz plain flour, plus extra for dusting

 25g/1oz ground almonds

 120g/4¼oz chilled unsalted butter, cubed

 55g/2oz caster sugar

 1 free-range egg

For the custard filling

 700ml/1¼ pint full-fat milk

 7 free-range egg yolks

 90g/3¼oz caster sugar
  freshly ground nutmeg

Method
1. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your
fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
2. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling
film. Leave to chill in the fridge for 30 minutes.
4. Preheat the oven to 200C/400F/Gas 6.
5. Roll out the sweet pastry on a lightly floured work surface.
6. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry
should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
7. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale
and creamy.
8. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
9. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
10. Sprinkle a small pinch of ground nutmeg into the middle of each tart.
11. Bake the tarts in the oven for about 25 minutes - you may need to turn the temperature down to 180C/350F/Gas 4 for the
final 10 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too
much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If
this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on
a cold surface.
12. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked
through, without having over-cooked the custard filling.
Recipe Tips
These tarts are best eaten on the day they're made, as the pastry will soften over time.

Spiced whole orange cake with orange mascarpone icing

Preparation time overnight Cooking time 1 to 2 hours

Makes 1 20cm/8in cake

A whole orange is boiled and puréed to make a rich marmalade-y cake which is lightly spiced and decorated with curls of orange
rind. Add a little more spice if you want it to be very spicy.

Ingredients
To decorate

 1 large, thin-skinned orange

 50g/1¾oz caster sugar

For the cake

 1 small, thin-skinned orange (such as Valencia)

 275g/9¾oz self-raising flour

 2 tsp baking powder

 275g/9¾oz caster sugar

 275g/9¾oz baking spread, from the fridge

 4 free-range eggs

 1 tsp ground cinnamon

 1 tsp mixed spice
 For the orange icing

 50g/1¾oz butter, softened

 175g/6oz icing sugar, sieved

 250g/9oz full-fat mascarpone cheese

 2 tbsp orange pulp, reserved from above

Method
1. For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a
canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit
salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-
stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or
overnight until crisp.
2. Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4
(fan 160C).
3. For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft.
Leave to cool. When the orange is cold, cut in half and remove any pips.
4. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a
bowl and set aside, reserving two tablespoons for the icing.
5. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the
mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and
level the tops.
6. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool
for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper.
7. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until
smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until
smooth.
8. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each
layer and finishing with icing on the top.
9. Decorate the cake with the candied orange rind and serve.
Recipe Tips
When selecting oranges for this recipe the crucial thing is avoid varieties which have a thick pith as they will make the cake taste
bitter.
Angel food cake with lemon curd

Preparation time 1-2 hours Cooking time 30 mins to 1 hour

Serves 12-15, and makes two 350g/12oz jars. You will need a 25cm/10in angel food cake pan.

Ingredients
For the cake

 125g/4½oz plain flour

 300g/10½oz caster sugar

 10 large free-range egg whites

 2 large lemons, grated zest only

 1 tbsp lemon juice

 1 tsp cream of tartar

 ½ tsp salt
For the lemon curd (this recipe makes more lemon curd than you need)

 10 large free-range egg yolks

 400g/14oz caster sugar

 4 large lemons, juice only (approximately 200ml/7fl oz)

 2 large lemons, grated zest only

 175g/6oz unsalted butter, cubed

 2 passion fruit

For the topping

 300ml/10fl oz whipping cream

 ½ tsp vanilla extract

Method
1. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and
100g/3½oz of the caster sugar together in a bowl and set aside.
2. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add
the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the
whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a
time to form firm, but not stiff peaks.
3. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour
mixture folding gently to keep as much air in the mixture as possible.
4. Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any
pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
5. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle.
Leave to cool for at least one hour.
6. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette
knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
7. For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat,
stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture
coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two
350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
8. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the
topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.
9. Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle
over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and
save the other to eat separately.
Recipe Tips
Do not be tempted to grease the tin - it will prevent the cake from rising properly. If you want to cut back on fat or have a dairy
intolerance, this is a great cake to make. The cake itself doesn't contain any butter and you can easily swap the toppings for a fruit
syrup or jam if you want to make it completely dairy-free. The egg yolks are used up in a job lot of lemon curd, but you could always
buy in a good jar lemon curd and save your yolks for another use.
English muffins

Preparation time over 2 hours

Cooking time 10 to 30 min
Makes 8

Once you’ve made your own English muffins, you’ll never want to buy them again. Factor in a couple of hours proving time to get
Paul Hollywood’s easy version ready to go on the griddle.

Equipment and preparation: You will need a 9cm/3½oz straight-sided cutter.

Ingredients

 300g/10½ oz strong white bread flour, plus extra for flouring

 6g fast-action yeast

 6g salt

 15g/½oz caster sugar

 15g/½oz softened butter, cut into small pieces

 1 medium free-range egg (about 22g/¾oz), lightly beaten

 170ml/6fl oz milk (should make a soft dough – you can add up to about 30ml/1floz extra if needed)

 oil, for greasing

 15g/½oz semolina or polenta, plus extra for dusting

Method
1. Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour.
Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.
2. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
3. Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until
doubled in size.
4. Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out
to about 2.5cm thick.
5. Lightly dust two baking trays with half of the semolina or polenta.
6. Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted
baking trays. Dust the remaining semolina or polenta over the top of the muffins.
7. Leave to prove for another 30 minutes.
8. Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6
minutes, then flip over and griddle for another 5-6 minutes on the other side.
 Chocolate creation showstopper

Preparation time over 2 hours Cooking time 30 mins to 1 hour Makes 1 three-tiered cake

Ingredients

For the chocolate cakes

 125g/4½oz sifted cocoa powder

 6 large free-range eggs

 100ml/3½fl oz milk

 350g/12oz self-raising flour

 1 tbsp baking powder

 200g/7oz softened butter, plus extra for greasing

 550g/1lb 2oz caster sugar

For the white chocolate ganache

 400g/14oz white chocolate

 300ml/10fl oz double cream

 300g/10½oz full-fat cream cheese

 6 tbsp apricot jam

For the chocolate lace collars: 200g/7oz dark chocolate (70% cocoa solids)

For the chocolate curls: 200g/7oz dark chocolate (68-70% cocoa solids)

Method
1. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line two 20cm/8in deep sandwich tins, one 15cm/6in cake tin
and one 10cm/4in cake tin with baking parchment.
2. For the chocolate cakes, blend the cocoa powder and 200ml/7fl oz boiling water in a large bowl. Add the remaining cake
ingredients and beat until the mixture has become a smooth, thickish batter.
3. Divide the cake mix between the prepared tins, filling the sandwich tins half full and the two cake tins two-thirds full. Level
the surfaces.
4. Place all four tins on the middle shelf of the preheated oven and cook the sandwich tins for about 25-30 minutes, the
10cm/4in cake tin for 35-40 minutes and the 15cm/6in cake for 45-50 minutes, or until well-risen and the tops of the cakes
spring back when lightly pressed with a finger. (If the tins won't fit on the same shelf place the 15cm/6in cake on the shelf
above and move it down to the middle shelf as soon as possible - this may reduce the cooking time slightly.) Leave to cool in
the tins for a few minutes and then turn out onto a wire rack, peel off the parchment and leave to cool completely.
5. For the white chocolate ganache, break the white chocolate into pieces. Heat the cream in a pan until just hot enough to melt
the chocolate. Drop the chocolate pieces into the cream and stir until they have all melted.
6. Remove from the heat and leave to cool until stone cold. Beat the cream cheese in a bowl to soften it, then gradually beat in
the cold chocolate cream mixture. You may need to set aside the mixture in the fridge for 15 minutes to thicken up.
 7. To assemble, cut the 15cm/6in and 10cm/4in cakes in half horizontally and sandwich them together with some of the white
chocolate ganache. Sandwich the 20cm/8in cakes together with more of the white chocolate ganache and stack the cakes
on top of each other with the sandwiched 10cm/4in cake on top, the sandwiched 15cm/6in cakes in the middle and the
15cm/6in sandwiched cake on the bottom. Set aside the rest of the ganache.
8. Warm the apricot jam in a small pan and brush it all over the stacked cakes. Using a palette knife, spread the remaining
white chocolate ganache over the cakes to cover. If your kitchen is hot you may need to place the cakes in the fridge to allow
the ganache to set.
9. For the chocolate lace collars, break 150g/5½oz of the plain chocolate into a bowl set over a pan of simmering water. Stir
until the chocolate reaches a melting temperature of 47C/115F (use a kitchen thermometer to check). Remove the bowl from
the heat, add the remaining 50g/1¾oz of chocolate and stir until the chocolate has cooled to 31C/90F.
10. Cut two strips of greaseproof paper or acetate 10cm/4in wide and long enough to wrap around the middle-sized and the
large cakes. (They will need to be about 10x55cm/4x22in for the middle cake and about 10x70cm/4x28in long for the large
cake.) Place the strips on a work surface.
11. Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and
down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips, just be
sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and
firm enough to wrap around the base and middle layer of the cake leaving the acetate on (about 15 minutes).
12. Leave to set completely (about one hour) before peeling off the greaseproof or acetate paper. Don’t be tempted to set the
chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper.
Decorate the outside of the bottom and middle cakes with the chocolate lace collars.
13. For the chocolate curls, break the plain chocolate into a bowl set over a pan of simmering water. Stir until the chocolate
melts and then pour over a cold marble or granite surface. Leave to cool until just set. Using a cheese slicer, gently slice
from the top of the chocolate down to the bottom, to create chocolate curls. Sprinkle the curls over the top tier of the cake.
Recipe Tips
If you are preparing the cake in advance or if the cake will be sitting around for a while, you might want to support the tiers of the
cake with pieces of dowel and cake discs.
Tuiles with chocolate mousse
 Preparation time 1-2 hours Cooking time 10 to 30 mins
Makes 18 curved tuiles, cigars or baskets: you will need a template for shaping the tuiles mixture before baking. You can buy these,
or try making one by cutting circular holes in a sheet of silicone or plastic.

Ingredients
For the chocolate mousse

 200g/7oz dark chocolate

 300ml/10½fl oz double cream

 1 large free-range egg, white only

 50g/1¾oz caster sugar

For the tuiles

 200g/7oz butter, softened

 175g/6oz icing sugar

 1 tsp vanilla extract

 6 large free-range eggs, whites only, lightly beaten

 200g/7oz plain flour

 3 tsp cocoa powder

 50g/1¾oz plain chocolate, melted

Method
1. To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the
cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the
mixture is smooth.
2. Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric
whisk, beat the mixture until soft peaks form when the whisk is removed.
3. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time,
and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the
mousse in the fridge and leave until set.
4. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually
add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each
addition.
5. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile
paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes.
6. To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place
the tuile template in position.
7. Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the
template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes
on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste.
8. Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight
lines, squiggles, wavy lines) onto the tuiles.
9. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly,
drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape.
10. If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one
minute to soften.
11. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-
brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around
wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set.
12. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to
an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove
from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave
them to cool.
13. Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped
and curved tuiles.
 Tea loaf

Preparation time over 2 hours Cooking time 10 to 30 min

Ingredients

 400g/14oz strong bread flour, plus extra for dusting

 1½ tsp salt

 40g/1½oz caster sugar

 40g/1½oz butter, softened, plus extra for greasing

 10g/¼oz fast-action dried yeast

 120ml/4fl oz milk

 50g/1¾oz sultanas

 60g/2¼oz glacé cherries

 1 tsp ground cinnamon

 3 oranges, zest only

To serve

 200g/7oz icing sugar

 butter, to taste

Method
1. Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands.
2. When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and
pliable.
3. Return the dough to the bowl, cover with cling film and set aside to rest for an hour.
4. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in
well.
5. Shape the dough into a sausage shape by flattening out the dough and rolling it up.
6. Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking
care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.
7. Preheat the oven to 220C/425F/Gas 7.
8. Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.
9. While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste.
Gradually add more water until the icing is just thick enough to coat the back of a spoon.
10. Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter.
Apricot couronne

Preparation time 1-2 hours Cooking time 30 mins to 1 hour Serves 4

Ingredients
For the dough

 250g/9oz strong white bread flour, plus extra for dusting

 5g salt

 7g/⅓oz instant yeast

 50g/1¾oz unsalted butter, softened, plus extra for greasing

 105ml/3½fl oz milk

 1 free-range egg, lightly beaten

For the filling

 90g/3¼oz unsalted butter, softened

 70g/2½oz light muscovado sugar

 120g/4½oz ready-to-eat dried apricots, chopped and soaked in orange juice

 35g/1¼oz plain flour

 60g/2¼oz raisins

 65g/2¼oz chopped walnuts

 1 orange, zest only

To finish

 50g/1¾oz apricot jam

 200g/7oz icing sugar

 25g/1oz flaked almonds
Method
1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk
and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the
bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.
2. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the
initial wet stage until the dough starts to form a soft, smooth skin.
3. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for
one hour, or until doubled in size.
4. While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots
and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine.
5. Line a baking tray with baking parchment or silicone paper.
6. Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a
rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you.
Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut
it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown).
7. Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the
baking tray.
8. Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you
prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6.
9. Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack.
10. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar
with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before
serving.
Brioches à tête

Preparation time overnight Cooking time 10 to 30 mins Makes 16 brioche têtes

Equipment and preparation: You will need 16 brioche moulds.

Ingredients

 500g/1lb 2oz strong white flour

 50g/1¾oz caster sugar

 10g/⅓oz fast-acting yeast

 7g/¼oz salt

 140ml/5fl oz full-fat milk

 6 free-range eggs, one egg beaten for egg wash

 250g/9oz unsalted butter, softened

Method
1. Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a
smooth dough. If mixing by hand, this will take about eight minutes.
2. Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl,
cover and leave in the fridge overnight.
3. The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche
bodies and 5g/¼oz for the brioche heads.
4. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller
dough on top of each once. Leave the brioche in a warm place to rise for one hour.
5. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
6. Transfer to a wire rack to cool.

Sussex pond pudding with apples

Preparation time less than 30 mins Cooking time over 2 hours Serves 6-8

Equipment and preparation: You will need a 1.5 litre/2¾ pint pudding basin, foil and kitchen string.

Ingredients
For the suet crust

 225g/8oz self-raising flour, plus extra for dusting

 100g/3½oz shredded suet

 75ml/2½fl oz milk

For the filling

 3 Cox’s apples

 150g/5½oz butter, cut into cubes, plus extra for greasing

 175g/6oz light muscovado sugar

 1 large lemon

To serve

 cream or custard

Method
1. For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to
make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough.
2. Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and
set aside for the lid. Thickly butter the pudding basin and then line with the pastry, pressing the join together.
 3. For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and
sugar. Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick
and then place it in with the apples so that it sits upright. Pack the remaining apples and butter mixture around the lemon.
4. Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal.
5. Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the
basin and back under the string a couple of times to make a handle. Tie securely.
6. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Place the foil around the
bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan.
7. Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan.
8. Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side
of the basin. Cover with a tight-fitting lid, and simmer for 3½ hours. Check occasionally and top up with more boiling water as
necessary.
9. To serve, remove the foil and invert the basin onto a large serving plate. Remove the basin and serve in slices with cream or
custard.

Religieuse

Preparation time 1-2 hours Cooking time 10 to 30 mins Makes 8

Youu will need a piping bag with a 1.5cm plain nozzle, a small star nozzle and a long thin nozzle (or use a jam syringe) and a skewer.

Ingredients

 60g/2¼oz butter, cut into cubes

 75g/2½oz plain flour

 2 free-range eggs, lightly beaten

For the crème pâtissière filling

 500ml/18fl oz full-fat milk

 1 vanilla pod, seeds only

 6 medium free-range egg yolks

 75g/2½oz caster sugar

 20g/¾oz cornflour

 25g/1oz plain flour

For the chocolate ganache icing

 150ml/5fl oz double cream

 200g/7oz plain chocolate (around 36% cocoa solids) broken into pieces

For the collar :150ml/5fl oz double cream

Method
1. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with baking parchment and draw onto it eight circles 5cm/2in wide
and another eight circles 2.5cm/1in wide. Put the butter in a heavy-based saucepan with 150ml/5fl oz of water and heat over
a medium heat until the butter melts. Bring the mixture to the boil and then immediately remove from the heat.
2. Quickly tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Return to the heat and cook
over a low heat for 3-5 minutes, stirring constantly.
 3. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well between each addition to form a
smooth, shiny paste. Spoon the mixture into a piping bag fitted with a 1.5cm/ ½in plain nozzle.
4. Pipe round discs onto the baking tray in the marked circles and, using a damp finger, smooth over the top of each disc. Bake
in the centre of the oven for 10 minutes. Reduce the oven temperature to 190C/375F/Gas 5 and cook for a further 10-15
minutes. Remove the choux buns from the oven and pierce each bun with a skewer to allow the steam to escape. Return to
the oven for 4-5 minutes to dry out. Remove from the oven and leave to cool on a wire rack.
5. For the crème pâtissière filling, pour the milk and vanilla seeds into a heavy-based pan and bring gradually to the boil.
Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and
caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk onto the eggs, whisking
continuously, then pour back into the pan.
6. Bring back to the boil, whisking continuously over a medium heat and cook for one minute. Pour the crème pâtissière into a
bowl. Cover the surface with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill.
7. For the chocolate ganache icing, bring the cream to the boil in a small pan. Remove from the heat. Add the chocolate and
stir until melted and shiny. Transfer to a bowl and leave to cool. Transfer the fridge to chill until the ganache has thickened to
a spreadable consistency.
8. To assemble the religieuse, spoon the cold crème pâtissière into a piping bag fitted with a long thin nozzle (or alternatively
you can use a jam syringe). Fill the choux buns with the crème pâtissière.
9. Dip the filled buns into the chocolate ganache to coat half-way up the sides. Sit the small buns on top of the larger buns.
10. For the collars, whip the cream in a mixing bowl until soft peaks form when the whisk is removed from the bowl. Spoon the
cream into a piping bag fitted with a small star nozzle. Pipe lines of cream around the join where the small bun sits on top of
the large bun to form a collar.

Pretzels

Preparation time 1-2 hours Cooking time 30 mins to 1 hour Makes 12

Ingredients

For the dough

 500g/1lb 2oz strong white flour

 10g salt

 7g/¼oz fast-action yeast

 40g/1½oz butter, softened

 1 tbsp malt extract

 280ml/9½fl oz milk

 2 oranges, zest only

 50g/1¾oz poppy seeds

 oil, for greasing

 21g/¾oz bicarbonate of soda

To finish :20g/¾oz rock salt ; 50g/1¾oz sesame seeds; 3 oranges, juice of 3, zest of 1 cut into thin slithers; 125g/4½oz sugar
Method
1. Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk
mixture gradually to the flour and mix until a dough is formed.
2. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any
extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy.
 3. Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even
distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled
in size (about 45 minutes).
4. Preheat the oven to 200C/400F/Gas 6.
5. Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and
roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be
about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing
the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back
and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from
the middle outwards, pushing out any air bubbles that may have formed in the dough.
6. The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a
U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a
double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel,
attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel.
Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You
should now have a classic pretzel shape with three equally spaced sections.
7. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around
each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the
pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all
12 pretzels.
8. Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for
approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the
plain dough is still wet from the water, sprinkle over the salt and sesame seeds.
9. With a sharp knife, make a deep slash into the thickest part of the dough.
10. Bake in the oven for 20-25 minutes, or until they are a deep brown colour.
11. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the
zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining
sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve.
12. Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied
zest.

Opera cake

Preparation time less than 30 mins Cooking time over 2 houre Serves 8
Equipment and preparation: You will need a 33x23cm/13x9in Swiss roll tin and a free-standing food mixer.

Ingredients
For the kirsch syrup

 100g/3½fl oz caster sugar

 3 tbsp kirsch

For the joconde sponge

 3 free-range eggs whites

 15g/½oz caster sugar

 100g/3½oz ground almonds

 100g/3½oz icing sugar

 3 free-range eggs

 30g/1oz plain four, sifted

 30g/1oz unsalted butter, melted

For the chocolate ganache

 100ml/3½fl oz double cream

  100ml/3½fl oz dark chocolate, 36 per cent cocoa solids, broken into small pieces

For the crème au beurre

 3 free-range egg yolks

 75g/2½oz caster sugar

 225g/8oz unsalted butter, cubed and softened

 2 tsp vanilla paste

To decorate: 40 small raspberries; 200g/7oz seedless raspberry jam, sieved

Method
1. For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the
sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the
heat, add the kirsch, stir and leave to cool completely.
2. For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with
baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the
caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and
set aside.
3. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together
for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches.
Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and
level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch.
4. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the
base of the cake and leave to cool completely.
5. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the
chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set.
6. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle
heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar
thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is
thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste.
7. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in
half vertically, so that you have four sponges.
8. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the
crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate
ganache.
9. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au
beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre.
10. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two
hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers.