Halfway through a hectic week getting my boys back to school, Bake Off last night was a very welcome chance for a sit down, feet up and enjoy the baking!
Here are the ones that I would be tempted to make and hide – the less people know you’ve made them the better otherwise they’re gone in no time at all!
Vanilla Slices – yes please! My Nanna taught me to make these when I was 12, boy am I glad she did.
Buttery, Puffety Pastry mini fruit pies (yes I know that’s not a real word….)
Eat them warm, eat them cold, pour with cream, with custard, just don’t eat them all yourself!
1 x Block of Puff Pastry (recipe here)
450g Black Forest Berries, frozen
100g caster sugar
A little milk and caster sugar for glazing.
A couple of weeks ago Edd (from Bake Off) and I attended a jam making session hosted by Stoves and the WI in London. Jam is something I’ve only started doing properly this year, it always seemed the height of domesticity to me, which is why I never gave it a go!
Here are the miniature cakes that I made for The Great British Bake Off Final – despite Mary not liking them I do and I’m sure you will too!
Ingredients:Cakes200g butter200g caster sugar4 eggs 200g self raising flour20g fresh mint30g fresh root ginger150g fresh blackberries
Buttercream125g softened butter250g sifted icing sugar1tbsp milk1tsp vanilla extract50g blackberries
This recipe will make you 12 buns if you make them in the large style paper cases and if you use the individual cake pans like I did it will make 8.
Here’s something super special and super easy to bakeBlack Forest Berry Brownies
200g Dark Chocolate (Bournville works really well and won’t break the bank either)
2tsp Vanilla Extract
1 Egg Yolk
85g Plain Flour
200g Frozen Black Forest Fruit Berries (Sainsburys)
You will need a baking tray with deep sides approx.
9 Egg Whites
120g Plain Flour
250g Caster Sugar
1 1/2 tsp Cream of Tartar
1 1/2 tsp Vanilla Extract
For the glaze:
350g Icing Sugar
Sprigs of mint to decorate
Preheat oven to 170c/160c Fan/325F/Gas Mark 3.