Archive for November, 2017

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.