Archive for September, 2014

British Baking

Posted on: September 18th, 2014 by Harriet Low No Comments

So even though The Great British Bake Off is on our screens every week at the moment, it feels like a while since I was actually in the tent. Well this week I have been lucky enough to be back in the tent with my GBBO family filming The Great British Bake Off for Sport Relief. As usual Mary and I end up laughing non-stop whilst we watch a brilliant gang of celebs kneading and whisking their way through a barrage of show stoppers and technical challenges. Sadly I can’t tell you any more details at the moment, but keep your eye on my website and Facebook page and as soon as I am allowed I will tell you all.

I am so excited . . . it’s less than a month till my new book is published! This is my fifth book but each time it’s such a thrill to see all my hard work out there. This book focuses on brilliant British recipes so it’s particularly close to my heart. It was so interesting to find out all about different bakes from different regions in the UK, from traditional sweet cakes and breads, to awesome cornish pasties and tasty savoury treats. You can pre-order the book now. To find out more check out my book page.

Not long after the book comes out I am back on tour. This Autumn leg of my tour will feature all new recipes, based on my new book. So if you came along earlier this year and enjoyed yourself then please do come along again and learn something new. If you missed the first leg, then do check out if I am coming to a venue near you. http://paulhollywood.kililive.com/

And finally if you subscribe to my newsletter then keep an eye on your emails as you are about to receieve a new one, featuring exclusive recipes and top tips. I hope you enjoy it.

Clafoutis Monique

Posted on: September 8th, 2014 by Karl Hudson No Comments

1. Heat your oven to 190°C. Generously butter a 25cm round baking dish.

2. Mix the flour and sugar together in a large bowl. Combine the milk and egg yolks in another bowl, then gradually whisk into the flour to make a smooth batter. Add the Kirsch.

3. In a separate bowl, whisk the egg whites until stiff, then lightly fold them into the batter.

4. Warm the buttered dish in a warming oven or briefly in the heated oven. Take out the dish and pour in a little of the batter, then add the cherries, arranging them evenly around the dish. Pour on the rest of the batter, then immediately bake for 25 – 30 minutes until the clafoutis is puffed up and set.

5. Leave to cool a little, then serve sprinkled with icing sugar. A generous dollop of crème fraîche mixed with a little sugar and Kirsch is the perfect complement. This clafoutis is also very good cold the next day.