Archive for August, 2015

Cherry Croissant Pudding

Posted on: August 14th, 2015 by Harriet Low No Comments

1. Grease a 1.2 litre ovenproof dish.

2. Pour the cream and milk into a saucepan and heat just to the boil, then remove from the heat. Beat the sugar and egg yolks together in a large bowl, then pour on the hot milk and beat thoroughly. Stir in the Kirsch.

3. Halve each croissant and spread with the cherry conserve. Arrange in the ovenproof dish. Scatter with the cherries and pour over the custard. Leave to stand for about 30 minutes to allow the custard to soak into the croissants.

4. Meanwhile, heat your oven to 160°C/gas 3. Bake the pudding for 40-45 minutes, until the custard is set. If the top seems to be browning too quickly, cover the pudding with foil. Serve warm.

 

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Delving into my past

Posted on: August 11th, 2015 by Harriet Low No Comments

So Bake Off has started and it seems that you guys still love it. A huge 9.3million of you tuned in for episode 1 to see us revive the Black Forest Gateau and we can’t thank you enough. We love making the show and have such fun in the tent, so we are chuffed to bits that you guys enjoy it as much as us. There will be no spoilers on my blog as that would ruin it for everyone, but keep an eye on my FB page for suggestions of which recipes you might want to have a go at and eat whilst watching.

This week is Biscuit Week and I will definitely be knocking up a batch of my shortbread to nibble on whilst watching. If you haven’t had a go at my recipe yet I really recommend it as it’s super easy and you can flavour it as you like. The recipe is here. It’s a particularly good recipe to make with the kids. I am sure lots of you are looking for ways to entertain them during the long summer holidays and I can safely say I have never met a kid who doesn’t enjoy a bit of baking (and eating!) biscuits.

This week I am on the telly two days in a row! After appearing on Bake Off on Wednesday night I am back on Thursday night on Who Do You Think You Are? I have always wanted to go on this show and was honoured to be asked by the BBC to take part. It was a privilege to be able to delve into my past in such detail and magical to find out such incredible facts about some of my favourite family members. I hope you enjoy watching.

Happy Baking!

Baguettes

Posted on: August 10th, 2015 by Harriet Low No Comments

1. Lightly oil a 2-3 litre square plastic container. (It’s important to use a square tub as it helps shape the dough.)

2. Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.

3. Tip the dough into the prepared tub. Cover with a tea towel and leave until at least doubled in size – about 1 hour.

4. Line 2 baking trays with baking parchment or silicone paper.

5. Coat the work surface with a little olive oil, then carefully tip the dough onto it. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. This helps to create the irregular, airy texture of a really good baguette. The dough will be wet to the touch but still lively.

6. Divide the dough into 4 or 5 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with ha join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily.  Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out dough to the length of your oven trays.

Place 2 or 3 baguettes on each baking tray. Put each tray inside a clean plastic bag and leave to prove for about 1 hour, until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C and put a roasting tray in the bottom to heat up.

When your baguettes are risen and light, dust them lightly with flour. Then slash each one 3 times along its length on the diagonal, using a razor blade or a very sharp knife. Fill the roasting tray with hot water to create steam and put the bread into the oven. Bake for 25 minutes, or until the baguettes are golden brown and have a slight sheen. Cool on a wire rack.

Sweet Pastry

Posted on: August 8th, 2015 by Karl Hudson No Comments

1. Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.

2. Break in the egg and work into the mixture with your fingers, breaking 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. Chill for at least 3 hours before using.