Archive for June, 2016

Lemon Drizzle Slices

Posted on: June 17th, 2016 by Harriet Low No Comments

1.Preheat your oven to 180°C/Gas 4. Line a 20cm x 20cm square baking tin with parchment paper.

2. Using an electric whisk, beat the butter and caster sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25 to 30 minutes or until a skewer comes out clean.

3. Mix the granulated sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can then eat the cake just as it is, or for a fancy finish try making this feather icing.

4. Mix the icing sugar with just enough of the water to give a runny, but not watery, icing. Take a small amount of icing and place it in a separate bowl. Add a few drops of the food colouring to this icing until you have the desired colour. Spoon this not a disposable icing bag.

5. Remove the cake from the tin and peel off the parchment paper. Sit the cake on a wire rack over a baking tray. Spread the white icing over the cake. Using the icing bag, pipe lines of the coloured icing across the width of the cake. Using a cocktail stick, drag through the lines at right angles to create a feathered effect. Leave to set before cutting into 12 slices.

Photography by Issy Crocker

Pork Pies

Posted on: June 15th, 2016 by Karl Hudson No Comments

1. Heat your oven to 190°C. Have a ready a 12-hole muffin tin.

2. First make the pork filling. Put the onion, pork, bacon and parsley into a bowl with some salt and pepper and mix well. To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside while you make the pastry.

3. For the hot water crust, put your flours into a bowl. Add the butter and rub in with your fingertips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer. Divide the dough in two, making one piece slightly bigger than the other.

4. Working as quickly as you can, roll out the larger piece of dough to about 3mm thickness; it should be glossy and still warm enough to touch. Using an 11-12cm cutter, cut out 12 rounds to line the muffin moulds. Put them into the moulds, shaping to fit the sides. The pastry should come slightly above the rim of each mould. Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids. Lift away the trimmings and re-roll the pastry if you need to cut more, but only once. As it cools, it stiffens and becomes more brittle.

5. Put a heaped tablespoonful of the filling into each pastry case. Use a chopstick or something similar to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid. Brush the pastry case rims with beaten egg and place the lids on top. Crimp the edges together well to seal. Brush the pastry lids with beaten eggs. Bake the pies for 50 minutes until golden brown.

6. While the pies are in the oven, soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir in completely dissolved.

7. When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or once cold, chill for a couple hours.


Posted on: June 10th, 2016 by Harriet Low No Comments

1.Heat 125ml of the milk so it’s just warm.

2. Place the plain and buckwheat flours into a mixing bowl. Add the salt, sugar and yeast and stir to combine. Add the warm milk and mix to form a stiff batter. Cover and leave to stand for 30 minutes.

3. Add the egg yolk and the remaining milk to form a thick batter.

4. Whisk the egg white until soft peaks form, then fold into the batter. The batter should be thick, but easily drop off the spoon.

5. Heat a frying pan and lightly oil the base. Add heaped teaspoons of the mixture to the pan and cook until small bubbles appear all over the surface of the blini. Turn over and cook the other side for about 1 minute until golden brown. Continue to cook in batches until all the batter is used up.

6. Serve with soured cream and smoked salmon.


Photography by Peter Cassidy

My new book is out!

Posted on: June 2nd, 2016 by Harriet Low No Comments

So The Weekend Baker is now out! I am so excited to finally share this amazing project with you all. And as usual you have all been so generous with your feedback and I am honestly thrilled that you are all enjoying it so much. I would love to know which are your favourite recipes from the book, it’s always so interesting to find out which recipes people choose to try first. Of course I would also LOVE to see pictures of your bakes from the book. Please send them to me on Facebook and I will try and show as many of them as possible.

Of course when anyone releases a new book there is lots of press that accompanies the launch and I have been lucky enough to have been invited on some fantastic programmes recently to talk about the new book. First I got to hang out with the incredibly glamorous Joan Collins on the Graham Norton Show and then last week I had a brilliant morning with Ruth & Eamon and the fabulous This Morning team.

Oh AND The Great British Bake Off just won another BAFTA!! So amazing and of course all down to you guys. Your love and support for the show just keeps it going from strength to strength. Not long to go now before series 7!

My own show City Bakes has just finished on The Food Network. I hope you loved it and were inspired to try baking something a bit different. If you missed the show it’s being repeated on Saturday nights so keep an eye on their website for times.

Happy Baking!