Archive for November, 2017

Stilton & Walnut Soda Bread

Posted on: November 21st, 2017 by Harriet Low No Comments

1.Heat the oven to 200°C/Gas 6 and line a baking tray with baking parchment.

2. Put the flour, salt and bicarbonate of soda into a large bowl and mix well. Add the walnuts and stilton and stir gently. Make a well in the centre of the mixture and pour in half the buttermilk. Using the fingers of one hand (or a rounded-blade knife and then your fingers), draw the flour into the buttermilk. Continue to add the buttermilk until all the flour has been incorporated and you have a sticky dough. You may not need all the buttermilk (different brands of flour absorb slightly more or less liquid).

3. Tip the dough onto a floured surface, shape into a ball and then flatten slightly. Place on the prepared baking tray. Use a large sharp knife to mark the loaf into quarters, cutting deeply into the dough but not quite through the base. Dust the top of the loaf with flour.

4. Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the base. You can carefully cut along one of the seams to see if the inside is cooked through; if not, put the loaf back in the oven for 5 minutes or so.

5. Transfer the soda bread to a wire rack and leave to cool completely. It is best eaten on the day it is made, or at least finished within a day or two. It also freezes well.

 

 

Gluten-Free Victoria Sandwich

Posted on: November 21st, 2017 by Harriet Low No Comments

1. Heat your oven to 180°C/Gas 4. Grease the base and sides of two 20cm loose-based cake tins and line the bases with baking parchment.

2. Sift all the flours together with the baking powder and xanthum gum into a bowl.

3. In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.

4. Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.

5. Bake in the centre of the oven for 25-30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.

6. Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.

7. Whip the cream in a bowl to soft peaks and spread on top of the jam then place the other cake layer on top. Dust with sifted icing sugar or caster sugar to finish. 

 

 

Mango & Passion Fruit Souffles

Posted on: November 21st, 2017 by Harriet Low No Comments

1. Heat your oven 200°C/Gas 6 and butter four ramekins. Put ½ tbsp caster sugar in each ramekin and rotate the dish so the sugar coats the base and the sides evenly. Tap out any excess.

2. Tip the custard and mango purée into a bowl. Cut the passion fruit in half, then scoop out the seeds and juice into the bowl. Mix with the custard and mango purée until evenly combined.

3. Whisk the egg whites in a clean bowl until stiff. Gradually add the 20g sugar, a spoonful at a time, whisking well between each addition, to make a smooth, glossy meringue. Gradually fold the meringue into the passion fruit and mango custard, using a large metal spoon or spatula, until it is all incorporated.

4. Divide the mixture between the prepared ramekins. Use a palette knife to gently smooth and level the surface of each soufflé, then run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly).

5. Bake for 12-15 minutes until the soufflés are risen. Dust with icing sugar and serve immediately.

Mince Pies

Posted on: November 7th, 2017 by Harriet Low No Comments

1. Put the mincemeat in a large bowl. Add the mandarin or satsuma segments, chopped apple and lemon zest. Stir well, cover and leave to macerate for several hours or overnight.

2. Heat your oven to 200°C. Lightly butter a 12-hole muffin tin.

3. Roll out your sweet pastry thinly on a lightly floured surface, to a 2-3mm thickness. Don’t worry if the pastry breaks or sticks, just press it together and re-roll. With a 10cm pastry cutter, cut 12 discs and use these to line the muffin tins. Use a 7.5-8cm cutter to cut 12 smaller discs for the pie lids. Re-roll your pastry as necessary to cut enough discs.

4. Put about 2 tsp of the mincemeat into each pastry case. Brush the edges of the smaller discs with eggwash and place over the mincemeat. Press the pastry edges together with your fingertips to seal. Brush the mince pies with a little more eggwash and sprinkle with a little caster sugar. Make a hole in the top of each pie with a small, sharp knife or the tip of a skewer.

5. Bake for about 20 minutes until golden brown and bubbling. Carefully remove the mince pies from the tins and leave on a wire rack to cool. Serve warm or cold, dusted with a little more caster sugar or icing sugar.

 

Paul’s brand new book, Paul Hollywood’s British Baking, is available now.