BakingHeavenDecember2020

White chocolate, raspberr y & gin icebergs with m ini penguins

Jaffa cakes can look a little fiddly, though it’s mostly the spooning of the chocolate on top
that can be tricky. Luckily, with the addition of the mini penguins, these jaffa cakes look more
like miniature icebergs, which means you could probably get away with the chocolate being
a little messier! If you don’t want these to be alcoholic, just replace the gin with cold water.

MAKES 24 2 Next, make the cake. Preheat the Meanwhile, use a small round cutter
oven to 170°C/Gas Mark 3 and grease (just a little smaller than the diameter of
For the jelly 2 x 12-hole cupcake trays with butter. the cake) to stamp out jelly circles.
2 x 135g (4¾oz) packets of 3 In a large bowl, whisk the eggs and 7 If making the mini penguins, use the
sugar together on high speed for white sugarpaste to create the main
raspberry jelly cubes 7 minutes. It should be pale, fluffy and shape, then partially cover with a thin
200ml (7fl oz) hot water hold a trail. Sift in the flour, then gently layer of black paste, so it begins to look
90ml (6 tbsp) gin fold in to combine. like a penguin. Use a little orange
For the cake 4 Place about 1 tbsp of cake batter into fondant for the nose and some black
butter, for greasing each cupcake hole and smooth the top. fondant for the eyes. You can use
2 large free-range eggs Bake for 8-10 minutes. You can tell they yellow fondant for the feet or use yellow
50g (1¾oz) caster or are ready when they have slightly pulled star-shaped sprinkles or similar, sticking
away from the sides. them on with a little melted chocolate.
granulated sugar 5 Leave to cool in the trays for 8 To assemble, place a jelly circle on top
60g (2oz) self-raising flour 5 minutes before transferring to a wire of each cooled cake, then use a spoon
rack and leaving until completely cool. to carefully spread the white chocolate
(to make gluten free, 6 Melt the white chocolate in a over the top, right to the edges. Try to
substitute with gluten-free heatproof bowl set over a pan of gently avoid having the chocolate drip over the
flour plus 1∕8 tsp xanthan gum) simmering water, making sure the base edges for a more traditional jaffa cake
For the topping of the bowl doesn’t touch the water. shape, but it doesn’t matter if the
200g (7oz) white chocolate, chocolate does – the little penguins will
chopped detract from that! Leave to set.
For the penguins
white, black and orange
sugarpaste
yellow sprinkles (star shaped
or similar OR use yellow
sugarpaste)

1 First make the jelly. Place the jelly
cubes in a heatproof bowl and pour
over the hot water. Stir until completely
melted, then stir in the gin. Pour into a
shallow tray (so the jelly is just under
1cm (½in) thick), then refrigerate for
1 hour, or until completely set.

50 bakingheaven DECEMBER WWW.FOODHEAVENMAG.COM

p udding heaveEpsiactdisefsyseartsswteoet tooth! n

WE LOVE… CRUMB CURD CAKE pg53 // DUTCH BABY pg54 // MINI PAVLOVAS pg55

Thedpienrnfeecrttraefatte!r-

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DECEMBER baking heaven 51

Recipe and photography by Waitrose & Partners.
Thousands more recipes can be found at www.waitrose.com/recipes

Recipe and photography Spiced Black 1 Preheat the oven to 190°C/Gas
by Waitrose & Partners. Forest crumbles Mark 5. Tip the fruit with any juices
Thousands more recipes can into individual pudding bowls or a
be found at www.waitrose.com/recipes SERVES 4-6 1ltr (1¾pt) baking dish. Whisk the
orange zest and juice, honey and
Baileys crème 450g (1lb) bag Waitrose Frozen cinnamon together and pour over
br û lée Black Forest Fruits, defrosted the fruit.
2 In a bowl, rub the low-fat spread
SERVES 6 grated zest and juice 1 orange into the spelt flour to form fine
1 tsp clear honey breadcrumbs. Stir in the sugar and
600ml (1pt) double cream 1 tsp ground cinnamon muesli and scatter the mixture over
200ml (7fl oz) semi-skimmed milk 50g (1¾oz) low-fat spread, such the fruit to cover it.
6 medium Waitrose British 3 Bake for 25-30 minutes, until the
as Bertolli Light top is golden and crisp.
Blacktail Free-Range Egg yolks 125g (4½oz) spelt flour
30g (1oz) caster sugar 40g (1½oz) caster sugar
4 tbsp Baileys Irish Cream 40g (1½oz) fruit, seed & nut
3 tbsp demerara sugar
muesli
1 Preheat the oven to 150°C/Gas
Mark 2. Pour the cream and milk into Avocado, chocolate and vanilla extract with a pinch of sea
a saucepan and heat until almost & coconut mousses salt in a food processer until smooth.
boiling. Remove from the heat and Add the coconut milk yoghurt and
set aside for 10 minutes. SERVES 4 whizz again until combined. (If the
2 In a heatproof bowl, whisk the egg mixture is a little lumpy, you may
yolks and sugar together with a For the topping want to pass it through a sieve.)
balloon whisk until combined. Stir in 2 tbsp jumbo porridge oats Spoon into 4 small glass jars or
the cream mixture and Baileys and 1½ tsp desiccated coconut ramekins. Eat immediately, or chill for
pour into 6 small ramekins. 1 tsp maple syrup up to 24 hours, adding the topping
3 Put the ramekins in a roasting tin For the mousses just before serving.
and add enough cold water to the tin 2 Waitrose 1 Perfectly Ripe
to come two-thirds of the way up the
sides of the ramekins. Carefully put Avocados
the roasting tin in the oven and cook 4 tbsp natural cacao powder
for 30-40 minutes, or until just set. 5 tbsp maple syrup
Remove from the tin and leave to ½ tsp vanilla extract
cool, then chill for 2 hours. 4 tbsp dairy-free coconut milk
4 Preheat the grill to hot. Sprinkle the
demerara sugar in an even layer over yoghurt alternative
the brûlées and grill until the sugar
has melted, about 2 minutes. Leave 1 Preheat the oven to 200°C/Gas Recipe and photography by
to cool until the sugar has set, then Mark 6. For the topping, combine the Waitrose & Partners. Thousands
serve straight away. oats, desiccated coconut and maple more recipes can be found at
syrup in a bowl, then spread out on a www.waitrose.com/recipes
Tip If you have a cook’s blowtorch, small parchment-lined baking tray.
use it instead of the grill to melt the Bake for 6 minutes, stirring halfway,
sugar on top of the brûlées as it’s until crisp and golden; set aside.
much easier to control the heat. 2 To make the mousse, whizz the
avocado, cacao powder, maple syrup
52 baking heaven DECEMBER
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PUDDING HEAVEN

Toffee crème between the bases of 6 x 150ml Recipe and photography
caramels (¼pt) ramekins. By Waitrose & Partners. Thousands more
2 Place the milk, toffee sauce and a recipes can be found at www.waitrose.com/recipes
SERVES 6 pinch of salt in a medium saucepan
and bring to a boil, stirring until
150g (5½oz) Waitrose Golden smooth. Remove from the heat and
Caster Sugar leave to cool for a few minutes.
3 Whisk the eggs and egg yolks in a
600ml (1pt) essential Waitrose large jug and very gradually beat in the
Whole Milk toffee milk. Stir in the vanilla extract,
then pour over the sugar caramel in
150g (5½oz) Waitrose Toffee the ramekins, filling to the rim.
Sauce 4 Place the ramekins in a roasting
tin and pour hot water into the tin
2 Waitrose British Blacktail Large until it comes halfway up the sides.
Free-Range Eggs Bake for 25 minutes until just set.
Remove from the water bath and
2 Waitrose British Blacktail Large allow to cool, then place in the fridge
Free-Range Egg yolks for at least 2 hours or overnight until
completely set.
1 tsp vanilla extract 5 To turn out: run a sharp knife
around the edge of the caramels
1 Preheat the oven to 170°C/Gas to release, then invert each onto
Mark 3. Pour 6 tbsp of water and the a small serving plate.
sugar into a small saucepan and bring
to the boil, stirring continuously until
the sugar dissolves. Then, without
stirring, cook over a medium heat
until the sugar turns a deep caramel
colour (about 7 minutes). Divide

Crumb curd cake For the filling 1 Preheat the oven to 200°C/Gas
450g (1lb) 9% or full-fat curd Mark 6. Line a 30x19cm (12x7in) high-
SERVES 4-6 sided baking dish with baking paper.
cheese 2 In a large bowl, mix the flour,
For the dough 200g (7oz) blackberries, fresh or desiccated coconut, sugars, baking
400g (14oz) plain flour powder and salt. Add the diced butter
125g (4½oz) butter, cold, diced frozen and knead by hand until crumbs form.
100g (3½oz) desiccated coconut 125g (4½oz) sour cream Place in the fridge for 30 minutes.
50g (1¾oz) sugar or coconut 2 free-range eggs 3 For the filling, beat together the
100g (3½oz) sugar or 125g eggs, sugar or honey and vanilla sugar
sugar in another bowl. Whisk with an
½ tsp vanilla sugar (4½oz) natural honey, plus electric whisk for a few minutes until
¼ tsp baking powder extra to taste creamy. Press the curd cheese
a pinch of salt 1 tsp vanilla sugar through a sieve using a large
tablespoon to ensure the cheesecake
By @Kristinas_Culinary will be super smooth with no lumps.
Add the sieved cheese to the egg
mix, add the sour cream, adjusting
the sugar or honey to taste, then mix
gently with a spatula.
4 Add three-quarters of the dough
to the baking dish and press it into
the bottom, ensuring there are no
gaps or unevenness. Pour in the curd
filling, then spread the blackberries
evenly and crush the remaining
dough on top.
5 Bake in the oven for 30 minutes.
Once baked, let the curd cake cool
completely before serving.

WWW.FOODHEAVENMAG.COM DECEMBER bakingheaven 53

Banana & salted mixture and gradually whisk in the By Rachel Green for Fairburns Eggs
caramel Dutch egg mixture, incorporating the flour (www.fairburnseggs.co.uk)
baby as you go until you have a smooth
batter. Cover with clingfilm and leave to the pan and increase the heat.
SERVES 4-6 to rest for 45 minutes. Fry the bananas until caramelised.
3 Put the butter into an ovenproof 7 Remove the Dutch baby from the
100g (3½oz) plain flour frying pan and place in the oven to oven, fill with the bananas, then
25g (1oz) light brown sugar heat up. Once the butter has melted, scatter over the pecans. Drizzle the
a pinch of sea salt take the frying pan out of the oven salt caramel sauce all over the
3 x Fairburn’s free-range eggs, and swirl the melted butter around pancake, then serve immediately
the base and sides of the pan. Pour in with extra salted caramel sauce on
plus 1 large egg white the batter and return to the oven for the side.
150ml (5fl oz) semi-skimmed milk 20-25 minutes, until golden brown
1 tsp vanilla extract and puffed up.
15g (½oz) unsalted butter 4 While the batter is cooking, toast
For the filling the pecans in a dry frying pan over a
50g (1¾oz) pecans, roughly medium heat until fragrant. Tip into a
bowl and leave to cool.
chopped 5 In a saucepan, heat 125g (4½oz) of
175g (6oz) light brown sugar the light brown sugar with 2 tbsp
75ml (2¾fl oz) double cream water until the sugar has dissolved.
75g (2¾oz) unsalted butter Increase the heat and boil for about
1 tsp sea salt 5 minutes, taking care not to burn.
3 ripe bananas, peeled, sliced in 6 Remove from the heat and carefully
stir in the cream, along with 25g (1oz)
half lengthways of the butter. Leave to cool, then add
the salt and pour the mixture into a
1 Preheat the oven to 220°C/ jug. Melt the remaining butter and
Gas Mark 7. sugar in a frying pan, stirring to
2 To make the batter, sift the flour combine, then add the sliced bananas
into a bowl, then stir in the sugar and
a pinch of salt. In a large jug, whisk
together the eggs, milk and vanilla
extract. Make a well in the flour

Mini Christmas 4 large Fairburn’s British Blue and stir in to mix well. Cover and
cakes eggs leave overnight.
3 Put the remaining ingredients in a
SERVES 4-6 1 tsp vanilla large bowl. Beat with a hand-held
1 tsp almond extract, optional electric mixer until well combined.
1kg (2lb 2oz) dried fruit (include ¼ tsp grated nutmeg Stir in the soaked fruit with any
plenty of cherries, cranberries, ½ tsp cinnamon soaking liquid.
chopped apricots, mixed ½ tsp mixed spice 4 Spoon the mixture into the
candied peel etc to make it a 4 tbsp medium sherry prepared tin. Level the top and cover
luxury fruit mix) grated zest of ½ a lemon, plus a with a disc of baking paper. Bake for
4-5 hours until firm to the touch and
275g (9¾oz) plain flour dash of lemon juice a skewer pushed into the middle
250g (9oz) butter, softened grated zest of ½ an orange comes out clean. Leave the cake to
250g (9oz) soft dark brown sugar To decorate (optional) cool in the tin.
1 tbsp black treacle pecans or dried orange peel or 5 To make mini Christmas cakes, cut
60g (2oz) ground almonds out small discs of cake using a cutter,
cranberries then top the mini cakes with a disc of
By Rachel Green for Fairburns Eggs marzipan marzipan, followed by royal icing, so
(www.fairburnseggs.co.uk) edible gold spray the icing drips down the cakes. Top
royal icing with a whole pecan nut sprayed with
edible gold, or dried orange peel or
1 Preheat the oven to 140°C/Gas cranberries. Place on a plate or a
Mark 1. Line a deep 20cm (8in) square piece of slate and dust with more
tin with a double layer of baking edible gold.
parchment, then grease it with butter.
2 Combine the dried fruit and candied
peel in a large bowl. Add the sherry

54 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

PUDDING HEAVEN

Espresso until the butter has melted. Once By Rachel Green for Fairburns Eggs
profiteroles with melted, increase the heat and bring to (www.fairburnseggs.co.uk)
warm chocolate the boil. Immediately take the
sauce saucepan off the heat and quickly 7 In another bowl, in a microwave,
beat in the flour and sugar mixture carefully heat the chocolate with the
SERVES 8 until the mixture comes away from remaining cream and icing sugar until
the side of the pan. Gradually add the melted. Stir to combine. If the sauce
150g (5½oz) plain flour eggs, a little at a time, while is too thick, add a little water to thin.
2 tsp caster sugar continuing to beat the mixture until 8 Fill the profiteroles with a
100g (3½oz) butter, cut into small you have a smooth glossy paste. dessertspoon of the espresso cream,
4 Grease a couple of baking trays stack onto a serving plate, pour
pieces and dampen with a little water (this over the warm chocolate sauce and
300ml (½pt) water helps to create a little steam while in dust with a little icing sugar.
3 x Fairburn’s free-range mixed the oven). Place teaspoons of the Serve immediately.
mixture onto the trays and bake in
weight eggs, lightly beaten the oven for 20 minutes. Remove
For the chocolate sauce and from the oven and prick each
profiterole with a skewer to allow
espresso cream the air to escape.
750ml (1½pts) double cream 5 Reduce the temperature to 180°C/
1 tbsp espresso coffee, mixed Gas Mark 4 and return the profiteroles
to the oven for a further 8 minutes or
with 1 tbsp hot water until golden brown and crisp. Allow to
1 tbsp Kahlua (optional) cool on a wire rack.
200g (7oz) dark chocolate, broken 6 While the profiteroles are cooking,
make the chocolate sauce and the
into pieces espresso cream. Put 600ml (1pt)
25g (1oz) icing sugar, plus a little of the cream into a mixing bowl
along with the espresso and Kahlua
for dusting (if using) and whisk to the firm
peak stage.
1 Preheat the oven to 200°C/
Gas Mark 6
2 Sift the flour into a bowl and stir in
the caster sugar.
3 In a saucepan, heat the water and
the cubes of butter over a low heat

Mini cinnamon ½ tsp ground cinnamon 1 Preheat the oven to 100°C/
pavlovas To serve Gas Mark ¼. Line two baking
200ml (7fl oz) double cream, sheets with baking parchment.
MAKES 20-24 2 Whisk the egg whites until stiff,
whipped with sugar and add a dash of lemon juice and
2 Fairburn’s egg whites vanilla, to taste continue to whisk. Add the granulated
a dash of lemon juice 2 clementines, peeled, sugar, whisk for a further 90 seconds
60g (2oz) granulated sugar segmented until the meringue is shiny, then
60g (2oz) caster sugar seeds of ½ a pomegranate fold in the caster sugar, cornflour
a good pinch cornflour icing sugar, for dusting and cinnamon.
3 Make small meringue pavlovas
WWW.FOODHEAVENMAG.COM By Rachel Green for Fairburns Eggs by using the tip of the teaspoon to
(www.fairburnseggs.co.uk) place walnut-sized spoonfuls of
meringue 2.5cm (1in) apart onto
the prepared baking sheets. Bake
in the oven for about 1 hour, or until
firm to touch. Leave to cool.
4 When the meringues are cool,
fill with the whipped cream and
top with the clementine segments
and some pomegranate seeds,
place on a plate and dust with
icing sugar.

DECEMBER bakingheaven 55

Raspberry Queen continue with the pudding base By Rachel Green for Fairburns Eggs
of puddings and meringue. (www.fairburnseggs.co.uk)
3 Put the milk, cream and butter into
MAKES 6 a saucepan. Split the vanilla pod,
scrape out the seeds and add to the
300g (10½oz) fresh raspberries saucepan. Bring the mixture to the
3 tbsp raspberry jam boil, then remove from the heat and
500ml (18fl oz) full-fat milk add the orange zest.
250ml (9fl oz) single cream 4 Whisk the egg yolks and sugar
50g (1¾oz) unsalted butter together in a large bowl, then slowly
1 vanilla pod whisk in the milk mixture. Stir in the
6 free-range egg yolks (reserve scones, cake or breadcrumbs. Pour
the custard mixture into a large oval
the whites for the meringue) dish and bake in the oven for about
150g (5½oz) caster sugar, plus 30-40 minutes or until just set.
5 Remove from the oven and set
extra for dusting aside until warm. Do not turn off the
2 large plain scones, cake or oven. Spread the cooled raspberry
jam over the surface of the custard.
breadcrumbs, made into 6 For the meringue, beat the egg
crumbs whites in a clean bowl until dry and
grated zest of 1 orange stiff, add half the sugar and beat again
For the meringue until the egg whites turn stiff and
6 free-range egg whites glossy, then fold in the remaining
300g (10½oz) sugar sugar. Spoon the meringue over the
custard and jam mixture, dust with a
1 Preheat the oven to 150°C/ little extra caster sugar and return to
Gas Mark 2. the oven for 15-20 minutes until the
2 Gently heat the raspberry jam in a meringue is set and lightly browned.
non-stick pan and add the
raspberries. Cook until the fresh
raspberries start to give. Remove
from the heat and leave to cool as you

By Rachel Green for Fairburns Eggs Raspberr y crème 3 Meanwhile, put the yolks and
(www.fairburnseggs.co.uk) br û lée caster sugar into a medium-sized
heatproof bowl and beat together
SERVES 6 until pale and fluffy. When the cream
begins to boil, remove the vanilla pod,
200g (7oz) raspberries, plus extra then pour the cream onto the yolk and
for decorating sugar mix, stirring constantly to mix.
4 Divide the mixture between the six
500ml (18fl oz) double cream ramekins and pour cold water into the
1 vanilla pod baking tin until it comes two-thirds of
100g (3½oz) caster sugar, plus the way up the ramekins. Bake for
about 35-40 minutes until the custard
extra for the topping is set – it should only wobble slightly
6 Fairburn’s British Blue egg yolks in the middle when shaken. Cool,
mint leaves, to decorate then chill until cold.
5 When you are ready to serve,
1 Preheat the oven to 150°C/Gas scatter the tops of the cold crème
Mark 2. Put six ovenproof ramekins in brûlées with 1 tsp caster sugar, then
a baking tin and divide the raspberries use a blowtorch or hot grill to
between them. caramelise the tops – if using a grill,
2 Pour the cream into a small, you will need to put them back in the
heavy-based pan and slit the fridge for 30 minutes before serving
vanilla pod in half lengthways. to cool down again. Top each ramekin
Scrape out the seeds and put the with a fresh raspberry and a mint leaf.
pod and the seeds into the pan with
the cream. Bring to the boil over a
medium-low heat.

56 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

t eatime treataftEenrnjooyonanteaindwuitlhgefnritends!s

WE LOVE… MINCE PIE BROWNIES pg59 // CHERRY TRUFFLES pg60 // PEPPERMINT SLICES pg62

Bagikfet athhisomyeeamr!ade

WWW.FOODHEAVENMAG.COM For the strawberry, cranberry & pistachio tuiles, see page 60

DECEMBER baking heaven 57

Spelt, pecan, butter, for greasing 5 Gently melt the chocolate, then
macadamia & icing sugar, optional add it to the bowl and beat well. Stir in
prune chocolate the soaking fruit, macadamia and
br own ies 1 Preheat the oven to 180°C/Gas pecan nuts.
Mark 4. Rub some butter around the 6 Tip the mixture into the prepared
MAKES ABOUT 16 inside of a 20x30cm (8x12in) baking baking tray, spreading it out to the
tray or insert a baking liner. edges. Bake for 30-35 minutes.
100g (3½oz) prunes, quartered 2 Cut the prunes into quarters and put 7 Leave the brownie in the tray to cool,
50g (1¾oz) dried cranberries them into a bowl, add the cranberries then cut into squares or rectangles.
3 tbsp amaretto or fruit juice and amaretto or juice, cover and leave Sieve a little icing sugar over the
250g (9oz) sugar for a couple of hours or overnight. brownies if you wish.
4 free-range eggs 3 Put the sugar into a mixing bowl,
75g (2¾oz) double cream then add the eggs and beat well with
150g (5½oz) Doves Farm electric beaters. Beat in the cream.
4 Sieve the flour into the bowl and
Organic White Spelt Flour stir to combine.
200g (7oz) plain chocolate
75g (2¾oz) macadamia nuts,

halved
75g (2¾oz) pecan nuts

58 baking heaven DECEMBER By Doves Farm (www.dovesfarm.co.uk)
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TEATIME HEAVEN

Coconut Using your hands, gather the mix searcvuepwofartmeaw! ith
congress tart together to form a smooth ball of
pastry dough. By Doves Farm (www.dovesfarm.co.uk)
MAKES ONE 4 Press the pastry into the base and
side of the prepared dish. Cut away 7 Put the flour and baking powder
For the coconut flour pastry any overhanging pastry, then prick into a bowl and stir to combine.
1 free-range egg the base several times with a fork. 8 Break the eggs into a large bowl,
2 tbsp lemon juice 5 Bake in the oven for 10 minutes. add the caster sugar and beat until
100g (3½oz) Doves Farm 6 Spread the jam over the cooked light and fluffy. Stir in the prepared
pastry base. flour. Tip the mixture onto the jam and
Organic Coconut Flour spread it out evenly.
½ tsp xanthan gum 9 Bake in the oven for 40-45 minutes.
50g (1¾oz) butter, softened, Allow to cool in the dish.

plus extra for greasing
For the sponge and filling
5 tbsp raspberry jam
25g (1oz) Doves Farm Organic

Coconut Flour
2 tsp baking powder
2 free-range eggs
100g (3½oz) caster sugar

1 Preheat the oven to 180°C/Gas
Mark 4. Rub a little butter around a
20cm (8in) round, tart or quiche dish.
2 Break the egg into a small bowl, add
the lemon juice and beat together. Put
the flour and xanthan gum into a large
bowl and stir to combine.
3 Add the butter and, using a fork or
pastry blender, work it into the flour
until the mixture resembles
breadcrumbs. Stir in the egg mixture.

Flourless m ince 1 Preheat the oven to 180°C/ By Niki Webster. Find more plant-based
pie brownies Gas Mark 4. Line the base and recipe inspiration at RebelRecipes.com
sides of a medium baking tray
SERVES 8-10 with baking paper. DECEMBER baking heaven 59
2 Add the wet ingredients to a
For the wet ingredients saucepan and gently heat to
125ml (4½fl oz) almond milk combine, stirring gently.
100g (3½oz) vegan dark 3 Add all the dry ingredients to
a large bowl, then mix to combine.
chocolate Pour the wet mix into the dry
3 tbsp almond butter mix, folding to combine, then
2 tsp vanilla extract add the mincemeat and
1 tsp almond extract chocolate chips.
For the dry ingredients 4 Spoon the mixture into the
50g (1¾oz) coconut sugar prepared baking tray, pressing it
100g (3½oz) ground almonds into the sides. Sprinkle additional
40g (1½oz) raw cacao powder chocolate chips over the top.
1 tsp baking powder 5 Bake for 25 minutes, then remove
½ tsp bicarbonate of soda from the oven and allow to cool for
a pinch of sea salt flakes at least 1 hour. Slice and serve, or
1 tsp allspice store in an airtight container for up
Additions to 4 days.
150g (5½oz) vegan mincemeat
4 tbsp dark chocolate chips,

plus extra

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Mini dark 1 To make the filling, simply stir the By Bonne Maman UK (www.bonnemaman.co.uk).
chocolate & apricot chocolate and apricot conserve into Recipe development by Moyra Fraser.
m ince pies the mincemeat and set aside.
2 Put the flour, salt and butter in a remaining rounds on top. Pinching the
MAKES ABOUT 12-14 processor and blend until the mixture edges together firmly.
looks like fine breadcrumbs, or rub the 5 Re-roll the trimmings and stamp out small
200g (7oz) plain flour butter into the flour with your snowflake shapes with a snowflake cutter.
½ tsp salt fingertips. Stir in the sugar, orange zest Press a snowflake on each pie. Open freeze
125g (4½oz) chilled unsalted and the egg yolk mixture and work the pies overnight.
together briefly until the mixture starts 6 To bake, simply pop the frozen pies onto a
butter, diced to stick together in small clumps. Turn lined baking sheet and bake at 180°C/Gas
50g (1¾oz) caster sugar out onto a lightly floured surface and Mark 4 for 10-12 minutes until golden. Leave
finely grated zest of 1 orange knead lightly into a ball. Wrap in to cool and firm up for 5 minutes, then
1 small free-range egg yolk, clingfilm and chill for 10 minutes. transfer to a wire rack. Serve warm lightly
3 Roll out the shortbread between dusted with icing sugar. To give as gifts, pack
beaten with 1 tsp water two sheets of baking parchment to into airtight jars or containers. The mince pies
For the filling the thickness of a pound coin. Stamp will keep well for up to one week.
2 tsp finely grated dark out 24 rounds using a 6cm (2½in)
fluted cutter, re-kneading and rolling Tip Keep a batch of frozen mince pies in a
chocolate the trimmings when necessary. bag in the freezer ready to cook in minutes
2 tbsp Bonne Maman Apricot 4 Place half the rounds on the baking and serve freshly baked with Christmas tea.
parchment and spoon a small tsp of
Conserve or use Mirabelle mincemeat onto each one. Don’t
Plum, Black Cherry, Fig or overfill them. Brush the edges with a
Wild Blueberry little beaten egg and press the
4 tbsp good quality mincemeat
1 free-range egg, beaten, to seal
and glaze
icing sugar, to dust

Strawberr y, 15g (½oz) cranberries, chopped in the flour and melted butter until the
cranberr y & 2 tbsp Bonne Maman Strawberry mixture is a smooth paste.
pistachio tuiles 3 Using just one baking sheet at a
Conserve (or use Raspberry, time, take a teaspoon of mixture and
MAKES ABOUT 20 BITE-SIZED TUILES Wild Blueberry or spread it into a thin, almost
Blackcurrant Conserve) transparent round, about 4cm (1½in)
15g (½oz) dried apricots, finely grated zest of 1 orange across. Drop on a little of the fruity
chopped 1 large free-range egg white conserve mixture and a sprinkling of
50g (1¾oz) golden caster sugar nuts. Don’t do more than three
By Bonne Maman UK 25g (1oz) plain flour rounds per baking sheet as the tuiles
(www.bonnemaman.co.uk). 25g (1oz) melted butter, cooled cook and cool very quickly.
Recipe development by Moyra Fraser. 20g (¾oz) pistachio nuts, 4 Bake the tuiles for 5 minutes.
finely chopped Prepare the second baking sheet of
15g (½oz) flaked almonds, tuiles as you wait for the first to bake.
toasted 5 The tuiles should have spread out a
icing sugar, to dust little and be tinged with golden brown
around the edges. Lift off with a
1 Put the apricots and cranberries into palette knife and press gently over the
a small bowl and stir in the Strawberry wooden spoon handle to curve as they
Conserve and orange zest. Set aside cool. Dust very lightly with icing sugar.
for an hour. If you’re not eating straight away, pack
2 Preheat the oven to 220C/Gas Mark them into airtight containers or freeze.
7. Line two baking sheets with non-
stick baking parchment. Have a Tip The tuiles will stay crisp for a day
wooden spoon on hand for cooling and or so, but if they soften on storage
shaping the cooked tuiles over the you can simply pop them back into a
handle. Whisk the egg white until stiff. hot oven, covered loosely with foil,
Gradually whisk in the caster sugar for 1 minute to crisp them up again.
until the mixture forms stiff peaks. Stir

60 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

TEATIME HEAVEN

By Bonne Maman UK (www.bonnemaman.co.uk). 200g (7oz) condensed milk texture of softly whipped cream.
Recipe development by Moyra Fraser. (about half a 397g (14oz) can, 4 Carefully pour the hot mixture into
the remainder will freeze) the prepared container and dot the
Chocolate remaining soaked cherries evenly
cherry truffles 75g (2¾oz) unsalted butter, over the top, pushing them a little way
diced into the chocolate.
MAKES 20-25 PIECES 5 Cover with clingfilm and pop in the
1 Put the dried cherries in a bowl and freezer for 2 hours to set. Mark into
60g (2oz) dried black cherries stir in the Black Cherry Conserve and bite-sized squares with a sharp knife
4 tbsp Bonne Maman Black liqueur or orange juice. Leave to soak after about 30 minutes of chilling.
for at least a couple of hours or 6 Using a sharp knife, cut the truffle into
Cherry Conserve preferably overnight. pieces and keep covered in the fridge or
1 tbsp Cointreau or fresh 2 Lightly grease and line a shallow freezer. To give as a gift, pop each piece
container, roughly 15x18cm (6x7in) of truffle into a petit four case and into
orange juice and about 4cm (1½in) deep, with airtight jars or containers. Keep chilled.
150g (5½oz) milk chocolate, baking parchment.
3 Put all the chocolate in a saucepan Tip The truffles will keep in the
roughly chopped with the condensed milk and butter. freezer for up to three months so why
50g (1¾oz) dark chocolate, Stir over a gentle heat until the not double the recipe, use a whole
chocolate has melted, and the can of condensed milk and have
roughly chopped mixture is smooth. Stir in half the delicious truffles to enjoy well into the
soaked cherry mixture. Increase the New Year. You can eat them straight
heat to a simmer and simmer gently, from the freezer too, as the mixture
stirring, for another 2-3 minutes. The never completely hardens!
mixture should have thickened to the

Chocolate & cardamom carrot cake
with brown butter cream cheese frosting

SERVES 12-14 with a piece of parchment paper that Recipe taken from One Tin Bakes by Edd Kimber,
overhangs the two long sides. published by Kyle (£17.99). Photography by
300g (10½oz) plain flour 2 Place the flour, baking powder, salt,
2 tsp baking powder ground spices and orange zest into a Edd Kimber. Shared in association with Cake Week.
½ tsp fine sea salt large bowl and whisk together to
2 tsp ground cinnamon combine. Add the carrots, chocolate flecks. Pour into a bowl and refrigerate, stirring
1 tsp ground cardamom chips and raisins. occasionally, until the butter is firm.
grated zest of 2 oranges 3 In a separate bowl, whisk together 7 Remove from the refrigerator and beat with an
juice of 1 orange the eggs, sugar, olive oil and juice electric mixer, on its own, until soft and creamy.
300g (10½oz) carrots, grated from 1 orange, mixing until combined. 8 Place the butter and cream cheese into a large
75g (2¾oz) dark chocolate chips Pour the wet mixture in the bowl with bowl and use an electric mixer to beat on medium-
150g (5½oz) raisins or sultanas the flour and stir together until high speed for 2-3 minutes, or until smooth, creamy
4 large free-range eggs everything is combined. and fully combined. Add the icing sugar, salt and
400g (14oz) light brown sugar 4 Pour the cake batter into the prepared vanilla and mix on slow speed until the sugar has
240ml (8½fl oz) light olive oil, tin and spread into an even layer. Bake for combined with the butter mixture, then mix on
35-40 minutes, or until the cake springs medium-high speed for 4-5 minutes, or until light
plus extra for greasing back to a light touch or a skewer inserted and fluffy.
milk chocolate shavings into the middle comes out clean. 9 Spread over the top of the cake and finish with a
finely grated zest of 1 orange 5 Leave to cool in the tin for grating of milk chocolate and the zest of another
For the cream cheese frosting 20 minutes, then use the lining paper orange, if you like. Kept covered, this cake will keep
75g (2¾oz) unsalted butter, at to carefully lift and transfer the cake to for 3-4 days.
a wire rack to cool completely.
room temperature 6 For the cream cheese frosting,
125g (4½oz) full-fat cream place the butter into a small saucepan
over a medium heat, stirring
cheese, at room temperature frequently. As the butter cooks it will
400g (14oz) icing sugar first melt and then sizzle, splatter and
¼ tsp fine sea salt then start to foam with little brown
2 tsp vanilla extract

1 Preheat the oven to 180°C/Gas Mark
4. Lightly grease the baking tin, then line

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 61

Pepp er m in t For the peppermint layer 1 Lightly grease the baking tin, then
chocolate slices 85g (3oz) unsalted butter, line with a strip of parchment paper
that overhangs the two long sides
MAKES 16 at room temperature of the tin. Secure the paper in place
330g (11½oz) icing sugar with two metal clips. To make the
For the base 80ml (3fl oz) double cream base, place the digestives or
300g (10½oz) digestives or 2 tsp peppermint extract graham crackers into a large freezer
green food colouring (optional) bag and crush into crumbs using a
graham crackers For the chocolate topping rolling pin (a few small chunks are
170g (6oz) unsalted butter, diced 225g (8oz) dark chocolate totally fine).
50g (1¾oz) cocoa powder 2 Place the butter, cocoa and sugar
75g (2¾oz) light brown sugar (60% cocoa solids), into a heatproof bowl set over a pan
2 large free-range eggs roughly chopped of simmering water (ensuring the
1 tsp vanilla extract 40g (1½oz) unsalted butter bottom of the bowl doesn’t touch
150g (5½oz) desiccated coconut 1 tbsp golden syrup or the water underneath) and stir until
½ tsp flaked sea salt clear honey the butter is melted and everything
is smooth. Add the eggs and whisk
Recipe taken from One Tin Bakes by Edd Kimber, for a couple of minutes, or until the
published by Kyle (£17.99). Photography by mixture thickens. Remove from the
heat and mix in the remaining
Edd Kimber. Shared in association with Cake Week. ingredients. Scrape into the
prepared tin and spread into an even
layer. Refrigerate while you make
the peppermint layer.
3 For the peppermint layer, place
the butter into a large bowl and,
using an electric mixer, beat on
medium speed, or until the butter is
light and creamy. Slowly incorporate
the sugar, then increase the speed
to high and beat for about 5 minutes,
or until light and fluffy. Pour in the
cream and peppermint extract, plus
a drop or two of food colouring (if
using) and mix until evenly
combined. Scrape into the tin,
spreading over the base in an even
layer. Refrigerate for 1 hour before
making the topping.
4 Place all the topping ingredients in
a heatproof bowl set over a pan of
simmering water (ensuring the
bottom of the bowl doesn’t touch
the water underneath) and stir
occasionally until everything is
melted and smooth. Remove from
the heat and pour over the filling,
spreading into an even layer.
Refrigerate until set.
5 To serve, use the parchment
paper to lift the mixture from the tin,
then cut into pieces using a sharp
knife. If you want clean slices, using
a knife that’s been heated in hot
water (dried before using) for each
cut will help. Store in a sealed
container in the refrigerator for
up to a week.

62 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

PRODUCTS

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dovesfarm.co.uk at birdandblendtea.com RRP: £36

Create a decorative tree
motif on your dough, icing or
marzipan with this Christmas
Wooden Rolling Pin from
Matalan, priced £8.

Pick of the

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Splenda, the leading sugar alternative, is a great choice
for baking enthusiasts wishing to cut down on calories
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Sealed with a beautiful gift bow, the Thoughtfully designed, the OXO Baker’s Dusting Wand
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contains 400g of delicious gourmet on hot drinks, flouring baking tins, sprinkling surfaces
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chocolate and Christmas pudding! Priced available from Lakeland (www.lakeland.co.uk)
£28, available at www.popcornshed.com
Renshaw Vanilla Frosting
Specially designed for cutting out icing is ready to top and fill cakes
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of Royal British Legion Poppy Plunger delightfully sweet flavour. Palette
Cutters will let you produce loads of onto Christmas bakes for a snowy
identically detailed little poppies for scene or pipe onto festive cupcakes
decorating cakes, biscuits and cookies. for family and friends. RRP £2.99,
Available from Lakeland, in store and renshawbaking.com
online, priced £4.99.
DECEMBER baking heaven 63
WWW.FOODHEAVENMAG.COM

MASTERCLASS

PAN ETTON E

A sweet bread eaten all over Italy at Christmas. This recipe by
Caroline Bretherton is easy to follow and the results are delicious!

PREP: 30 MINUTES
RISE AND PROVE: 4 HOURS
BAKE: 40-45 MINUTES
STORE: THE PANETTONE WILL KEEP IN
AN AIRTIGHT CONTAINER FOR 2 DAYS,
OR FROZEN FOR UP TO 4 WEEKS

The recipe on pages 64-65 is taken YOU W ILL N EED
from Complete Baking by Caroline
Bretherton, published by DK (£25). 2 tsp dried yeast
For more recipes like this, please visit 125ml (4fl oz) milk, warmed in a pan
www.dk.com/uk/information/home-
activities-for-adults/ and left to cool to lukewarm
50g (1¾oz) caster sugar
425g (15oz) strong white bread

flour, plus extra for dusting
a large pinch of salt
75g (2½oz) unsalted butter, melted
2 large free-range eggs, plus 1 small

egg, beaten, for brushing
1½ tsp vanilla extract
175g (6oz) mixed dried fruit

(apricots, cranberries, sultanas,
mixed peel)
finely grated zest of 1 orange
vegetable oil, for greasing
icing sugar, for dusting

EQU IP MEN T

15cm (6in) round springform cake
tin or high-sided panettone tin

1234

54 6 57 86

64 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

1 Add the yeast to the warm milk in a 7 Form the dough into a loose ball and 13 Knead the dough into a round ball just PAN ETTON E
jug. Mix the sugar, flour and salt in put it in a lightly oiled bowl. big enough to fit into the tin.
a large bowl. 8 Cover the bowl with a damp, clean tea 14 Put it into the tin, cover, and leave
2 Once the yeasted milk is frothy towel or place inside a large plastic bag. to prove for another 2 hours until doubled
(5 minutes), whisk in the butter, 9 Leave the dough to prove in a in size.
large eggs and vanilla. warm place for up to 2 hours until 15 Preheat the oven to 190°C/Gas
3 Mix the liquid and dry ingredients to doubled in size. Mark 5. Brush the top of the dough
form a soft dough; it will be stickier than 10 Line the tin with a double layer of with eggwash.
bread dough. baking parchment or a single layer of 16 Bake in the middle of the oven for
4 On a lightly floured surface, knead the silicone paper. 40-45 minutes. If it’s browning fast,
dough for about 10 minutes until elastic. 11 If using a cake tin, form a collar cover with foil.
5 Form the dough into a loose ball with the paper, 5-10cm (2-4in) higher 17 The bottom will sound hollow when
and stretch it out flat onto a floured than the tin. ready. Leave to cool for 5 minutes, then
work surface. 12 Knock the air out of the dough with turn out.
6 Scatter the dried fruit and orange your fist, then turn out onto a lightly 18 Remove the parchment and cool
zest on top and knead again until floured surface. completely on a wire rack before dusting
well combined. with icing sugar.

9 10 11

12 13 14

15 16 17

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 65

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WE LOVE… SNOWMAN CUPCAKES p68 // BAUBLE CUPCAKES pg70 // CHECKERBOARD CAKE pg72

3 Guide to
21 skill levels
1
1 – Beginner
SKILL 2 – Intermediate
LEVEL 3 – Advanced

deCcAoraKtEing
SCHOOL

★★★ ★★★

Cre ate show s to pping cake s,
biscuits, cupcakes and m ore,
w ith s te p-by-s te p proje cts and
techniques for all skill levels!

3 TECHNIQUES
2
1 MODELLING SUGARPASTE,
USING CUTTERS
SKILL
LEVEL ★★★

CHRISTMAS
SNOWMAN CUPCAKE

This adorable snowman cupcake by Dani Brazier from Blue Door Bakery
(www.bluedoorbakery.co.uk) is the perfect Christmas project for decorating beginners!

YOU WILL NEED EQUIPMENT 1 Roll out the sugarpaste to 5mm
• circle cutter (¼in) thick. Choose a circle cutter that
TO DECORATE • paintbrush rests on the cupcake case, then cut
• cupcakes • palette knife out a circle.
• buttercream • rolling pin 2 Add 1 tsp buttercream to the centre
• 50-60g (1¾-2oz) sugarpaste • pizza cutter of the cupcake and place the
• edible glue • stitching tool sugarpaste disc on top. Use the palm
• food colouring (use colours of your • small sharp knife of your hand to smooth over.
3 Roll a ball of white sugarpaste for
choice) the snowman’s head, then stick this
• edible pen on, just off-centre. Also, mix up some
extra colours for the nose, scarf and
hat. Take an edible black pen and draw
on some face details.
4 Roll a very small ball of orange for
the carrot nose then, using your
fingertips, shape it into a teardrop
shape. Stick this on using a small
amount of edible glue. You can also
use a palette knife to add some extra
lines in for detail, if you wish.
5 Roll out some brown sugarpaste for
the hat, then cut out a circle just bigger
than the snowman’s head. Stick this
on top. Next, roll a ball of brown
sugarpaste, flatten slightly and stick
this on top to form the hat.
6 For the scarf, create a sausage
shape, then roll out flat. Using a pizza
cutter, cut out a long, thin rectangle
approx. 10cm (4in) long. Add some
stitching detail down the side and cut
a fringed section at the ends.
7 Add some glue around the neck
and stick the scarf around, overlapping
at the front. Finish off this part with a
few more black button details down
the front.
8 Lastly, roll a thin sausage shape of
light brown paste and wrap around the
base of the hat, to finish.

68 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

CAKE DEC SCHOOL

ABCD
E FGH

I JK

L MN

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 69

3 TECHNIQUES
2
1 PIPING BUTTERCREAM,
MODELLING, WORKING WITH
SKILL GLITTER, USING CUTTERS
LEVEL
★★★

DUOTONE GLITTER
BAUBLE CUPCAKES

Rob Baker-Gall of Mr Baker’s Cakes for Renshaw
Academy shows you how to create sparkly edible baubles!

Renshaw’s delicious ready-to-use Vanilla Frosting is the perfect store cupboard staple to have on hand this
Christmas and, by combining it with Rainbow Dust’s vibrant range of colourful edible glitters, it is super
easy to create some stunning festive cupcakes, perfect for any last-minute holiday celebration.

YOU WILL NEED • Rainbow Dust ProGel in Grey combined. If the mixture looks like it may
• Rainbow Dust ProGel in Holly be splitting or curdling, add a heaped
FOR THE CUPCAKES tablespoon of flour to bind it back
• 175g (6oz) butter Green together. Finally, add the flour and mix
• 175g (6oz) caster sugar • selection of additional Rainbow until just combined. Divide the mixture
• 3 large free-range eggs between the cases and bake at the top of
• 175g (6oz) self-raising flour Dust Edible Glitters (optional) the oven for around 25 minutes (until the
• 2 tsp vanilla extract • selection of additional Rainbow mixture stops ‘singing’). Remove from
TO DECORATE the tin and place onto a wire rack to
• 2x 400g (14oz) Renshaw Vanilla Dust ProGels (optional) cool completely.
2 When you are ready to decorate the
Frosting 1 Preheat the oven to 180°C/Gas Mark cupcakes, begin by spreading a thin layer of
• Rainbow Dust Edible Glitter in 4 and line a 12-hole muffin tin with large Renshaw Vanilla Frosting over the top of
cupcake cases. In a large mixing bowl or each one, pulling it from the centre towards
Holly Green stand mixer, cream together the butter the edges to completely seal the top.
• Rainbow Dust Edible Glitter in and sugar until thoroughly combined and 3 Next, fill a piping bag fitted with a large
pale in colour. In a separate jug, whisk the round piping nozzle (such as Wilton 1A)
Strawberry eggs, then add these to the butter/sugar with more of the Renshaw Vanilla Frosting
• 250g (9oz) Renshaw Flower and mixture, mixing on a low speed until fully and pipe a large dome of frosting onto
each cupcake.
Modelling Paste 4 Combine the Holly Green and
Strawberry Rainbow Dust Edible Glitters
in a large round-bottomed bowl and mix
together by hand.
5 Dip each cupcake into the bowl of
glitter, rotating and manipulating it to
ensure the entire top is covered and the
‘dome’ of frosting is rounded off. Once all
of the cupcakes are covered, set them
aside while you create the decorations.
6 Colour some Renshaw Flower and
Modelling Paste using a little Rainbow Dust
ProGel in grey. Roll out a long thin sausage,
before using a sharp knife to cut it into
lengths of around 1cm (½in). Round these
off by hand, softening the cut edges.
7 Roll out some more of the grey Flower
and Modelling Paste and use a medium
circle plunger cutter to cut out 12 circles.
Next, use a small circle plunger cutter to
remove the centre of each circle, leaving
you with 12 small hoops.

70 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

8 Brush the top of each of the grey CAKE DEC SCHOOL
sausages with a little Rainbow Dust
Edible Glue and gently place on a ring, AB
pushing it into place with a rounded CD
modelling tool. These will be the caps and EF
hooks for your ‘baubles’. GH
9 Gently push one cap into the side of IJ
each cupcake, ensuring that it is pointing KL
towards the centre of the ‘bauble’.
10 Colour some more of the Renshaw DECEMBER baking heaven 71
Flower and Modelling Paste with
Rainbow Dust ProGel in Holly Green,
before using a holly leaf cutter to cut out
some decorations to adorn your ‘baubles’,
setting these aside to dry.
11 Pipe a small amount of Renshaw
Vanilla Frosting onto the back of each
decoration and gently press them onto
the cupcakes.

Tip Why not try experimenting with
some other complimentary colour
combinations to create a variety of two-
tone baubles? In addition to Holly Green
and Strawberry, we also combined Gold
with Golden Yellow, Rose with Purple,
White with Ocean Blue and Red with…
well, more Red. We just really like red!

A primary
school
teacher by
day, Rob
Baker-Gall is
the cake
artist, baker,
writer and
YouTube creator behind
Mr Baker’s Cakes. Since arriving
on the cake scene around six
years ago, Rob has become well
known for his fun-packed
sculpted cakes, winning several
awards at Cake International and
making regular appearances in
both print media and on television.
He regularly creates fun and
exciting baking-related content
over on his YouTube channel,
which you can find here:
www.youtube.com/c/
mrbakerscakes

WWW.FOODHEAVENMAG.COM

TechFnoicquu★s★e★

HOW TO...

MAKE A
CHECKERBOARD CAKE

Cut open your cake to reveal a hidden checkerboard pattern! Britt Box from She Who
Bakes (www.shewhobakes.co.uk) walks you through the process in this step-by-step
guide, and you can customise the colours to suit the occasion.

Can’t decide between two flavours or colours of cake? That’s ok, with this checkerboard The process is the same for both cakes:
cake design you don’t have to, you can have both! Go red and green for Christmas, yellow
and pink for Easter, match the colours of a favourite sports team, go complimentary, or try 1 Cream together the butter and sugar.
contrasting flavours… the possibilities are endless! To make this, you will need two cakes Add the eggs and mix.
of the same size. I used vanilla and chocolate baked in an 18cm (7in) round tin. 2 Add the self-raising flour and plain flour
(or cocoa powder if you’re making the
For the vanilla cake For the chocolate cake chocolate cake) and mix well. Finally, add
the vanilla if you’re making the vanilla cake
• 200g (7oz) self-raising flour • 200g (7oz) self-raising flour and mix together.
• 200g (7oz) caster sugar • 200g (7oz) light brown sugar 3 Spoon into a lined 18cm (7in) round tin
• 200g (7oz) Stork/unsalted butter • 200g (7oz) Stork/unsalted butter and bake at 160°C/Gas Mark 3 for 1 hour
• 50g (1¾oz) plain flour • 50g (1¾oz) cocoa powder 30-40 minutes, or until a skewer comes
• 4 medium free-range eggs • 4 medium free-range eggs out clean.
• 1 tsp vanilla

72 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

CAKE DEC SCHOOL

4 Once the cakes are baked, double wrap with a scribe and then used a sharp knife to 11 Once chilled, put a few spoonfuls of
them well in clingfilm and leave them cut out the corresponding circle. For the the filling onto the top of the cake, then
overnight to settle. For this design, the 8cm (3in) and 2.5cm (1in) I used deep metal smooth down and around the sides with a
cakes need to firm up a little. cookie cutters. cranked palette knife. Remove the excess
5 The following day, before you get 8 Once you’ve cut the circles out, you with a side scraper, then chill the cake for
started, I recommend chilling the cakes need to carefully separate them and then 10 minutes.
for a little bit before touching them, either build the two coloured cakes back 12 Once chilled, repeat the process for a
in the fridge or freezer. Not for too long together. Be very gentle with this bit, second crumb coat layer. Once this has
though, as you don’t want them to dry out alternating the colours/flavours of the set, decorate as desired! Cover in a layer
or to freeze, but long enough so that they sponges so you have a ‘target’ effect. of sugarpaste, coat with a different
are firm when you cut into them. This will Once this is done, decide which will be outside filling, or you can do what I did and
ensure the cake doesn’t fall apart and that your base layer (in my case, it’s leave it as it is. Transfer to a cake stand,
it doesn’t ‘crumb’ everywhere! chocolate) and place that onto a working then cover the top and sides with white
6 Once chilled, level both cakes so they are cake board. Spread a layer of filling onto and milk chocolate buttons!
flat, then split them into two. I recommend the top of the cake; I used an easy
using a cake leveller for this; they are chocolate ganache, but you can use It’s when this cake is cut into that it
inexpensive and give a much more whatever you like! truly shines! Slice into it to see the
accurate cut than freehand with a knife. 9 Top this cake level with the next slice of amazing checkerboard effect and
7 The next thing to do is to cut three circles alternate colours/flavours and spread on wow your guests.
of the cakes out. The size of these circles more filling. Do this until all four layers
will depend on the size of your cake, but I have been used up. BHraiptpytbxaxkixng!
went for 13cm (5in), 8cm (3in) and 2.5cm 10 Next, pop this cake tower in the fridge
(1in). I didn’t have a 13cm (5in) round cutter to firm up the filling, it’ll make the crumb
so I carefully placed a 13cm (5in) tin on the coating so much easier if it’s a little firmer
top of the cake instead, traced around it and it’s not slipping all over the place.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 73

NEXT
ISSUE

COMFORTING
WINTER BAKES!

✓ THREE-INGREDIENT GIFTS & LAST-MINUTE PUDS ON SALE * Contents subject to change.
✓ PASTRY TECHNIQUES & ESSENTIAL KNOW-HOW 3 DECEMBER Image by Shutterstock.com
✓ RECIPES BY PAUL, PRUE & THE GBBO BAKERS

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avoury heaveBaskaevouupryassntaorcmksw&ithlunches!

WE LOVE… BRIOCHE WREATH pg77 // MAPLE & FIG BREAD pg78 // FESTIVE GALET TE pg79
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WWW.FOODHEAVENMAG.COM For the cheese, walnut & apricot biscuits, see page 77

DECEMBER baking heaven 75

Bacon & walnut By California Walnuts #ChristmasCracked
cor n br ead
agents in a large bowl. Mix the egg, roughly chopped walnuts.
MAKES ONE LOAF buttermilk and melted butter together 4 Bake for 45 minutes until golden
and stir into the dry ingredients. and a skewer comes out clean. Cool
1 tbsp olive oil 3 Stir in the cooked bacon, slightly before removing from the tin.
4 rashers smoked back bacon, sweetcorn, 100g (3½oz) walnuts and
cheese. Spoon into the prepared tin Tip Great served warm with soup or
diced (about 100g (3½oz)) and sprinkle with the remaining cold leftover Christmas meats.
150g (5½oz) polenta
150g (5½oz) plain flour
½ tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
1 medium free-range egg
284ml (10fl oz) tub buttermilk
50g (1¾oz) butter, melted
195g (7oz) can sweetcorn,

drained
100g (3½oz) California Walnuts,

roughly chopped, plus
25g (1oz) walnuts
75g (2¾oz) mature Cheddar
cheese, grated

1 Preheat the oven to 180°C/Gas
Mark 4. Grease and line a 900g (2lb)
loaf tin. Heat the oil and fry the bacon
in a small frying pan for 3-4 minutes
until golden, allow to cool and drain
if needed.
2 Meanwhile, mix together the
polenta, flour, salt and the raising

By California Walnuts #ChristmasCracked Walnut & 21cm (8in) springform tin. For the
m in cem eat base, blitz the biscuits and walnuts in
cheesecake a food processor until fine and stir in
the melted butter. Press into the base
SERVES 8-10 and up the sides of the prepared tin,
then chill.
For the base 2 Meanwhile, whisk together the
200g (7oz) digestive biscuits cream cheese and sugar in a large
50g (1¾oz) California Walnuts bowl until smooth. Beat in the
100g (3½oz) butter, melted cornflour and the eggs, one at a time.
For the cheesecake Stir in the mincemeat, mixed spice,
500g (1lb 1oz) cream cheese walnuts and the soured cream.
100g (3½oz) caster sugar 3 Pour the mixture into the biscuit base
2 tbsp cornflour and scatter over the remaining walnut
4 medium free-range egg halves, place the tin on a baking sheet.
200g (7oz) mincemeat 4 Bake for 1½ hours or until there is
1 tsp mixed spice just a slight wobble. Allow to cool
100g (3½oz) California Walnuts, before chilling in the fridge for at least
4 hours, ideally overnight.
roughly chopped, plus
8 walnut halves Tip Try using gingernuts instead of
100g (3½oz) soured cream digestives. Serve with a dollop of Greek
yoghurt and a drizzle of maple syrup.
1 Preheat the oven to 140°C/Gas
Mark 1. Grease and base line a

76 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

SAVOURY HEAVEN

Candied fruit 2 Heat the milk until it is just warm By California Walnuts #ChristmasCracked
& walnut brioche (but not too hot) and add to the flour
wreath with with the mixer running on medium. beaten. Finely chop the remaining
fig jam Add 4 eggs, one at a time to the bowl walnuts and sprinkle over the brioche.
and mix well after each addition. Bake for 15-20 minutes until golden.
MAKES ONE LOAF Mix for 10 minutes. 6 Allow to cool slightly and serve
3 Gradually add in the butter, a couple the jam in a bowl in the centre of
450g (1lb) strong white of cubes at a time until combined and the wreath.
bread flour the dough is very soft, this may take
about 5 minutes. Scrape down the
1 tsp sea salt sides, then add the mixed peel and
7g sachet dried yeast walnuts until evenly distributed.
50g (1¾oz) caster sugar Cover the bowl with clingfilm and
100ml (3½fl oz) whole milk leave in a warm place for 1½-2 hours
5 medium free-range eggs until doubled in size, then place in the
190g (7oz) butter, diced and fridge for 1 hour.
4 Line a large baking tray with baking
softened parchment. Divide the dough into
50g (1¾oz) mixed peel 8 even portions and roll into balls.
75g (2¾oz) California Walnuts, Place in a circle on the tray with
1-2cm (½-¾in) gap between each
chopped, plus 25g (1oz) for ball. Cover with clingfilm and leave for
sprinkling 30 minutes until doubled in size and
125g (4½oz) fig jam, to serve the balls just join together.
5 Meanwhile, preheat the oven to
1 Place the flour in the bowl of a food 180°C/Gas Mark 4. Brush the brioche
mixer fitted with a dough hook and lightly with the remaining egg,
add the salt to one side, and the yeast
and sugar to the other side. Mix all
together with the dough hook.

Cheese, walnut & 100g (3½oz) Manchego cheese, 1 Preheat the oven to 180°C/Gas
apricot biscuits grated Mark 4. Line two large baking trays
with baking parchment.
MAKES 16-18 25g (1oz) dried apricots, finely 2 Place the flour, paprika, a pinch of
chopped sea salt and the butter in a food
125g (4½oz) plain flour processor and blitz to give
½ tsp sweet smoked paprika 50g (1¾oz) California Walnuts, breadcrumbs. Add the cheese,
a pinch of sea salt chopped, plus 25g (1oz) apricots and walnuts and pulse to
100g (3½oz) cold butter, diced for garnish mix in evenly. Add the egg and mix
until a rough dough is formed.
Garecahteseesrevebdowairtdh 1 medium free-range egg 3 Roll the dough into a cylinder
about 16cm (6½in) in length, wrap
By California Walnuts #ChristmasCracked in clingfilm and chill until firm.
4 Cut the biscuit mix into
16-18 slices and place on the
prepared trays. Roughly chop the
remaining walnuts and sprinkle
over the biscuits, pressing into
the dough slightly.
5 Bake for 15-20 minutes until
golden round the edges, allow to
cool slightly before transferring to
cooling rack. Store in an airtight
container for 2-3 days.

Tip Try using hot paprika for a
little kick.

WWW.FOODHEAVENMAG.COM DECEMBER bakingheaven 77

By Maple from Canada Maple, fig & 1 Preheat the oven to 220°C/
(www.maplefromcanada.co.uk) pecan bread Gas Mark 7.
2 Mix together the flours together in a
SERVES 4-6 bowl. Add salt to one side of the bowl
and yeast to the other side of the
350g (12oz) strong white bread bowl, then mix together. Add the
flour chopped pecans and dried figs.
3 Gradually add the tepid water
150g (5½oz) granary bread flour while mixing, then add the softened
7g dry yeast butter and maple syrup and mix.
1½ tsp salt Knead together, leave to prove for
260ml (9fl oz) tepid water 1 hour in a warm place, then
40g (1½oz) unsalted butter, knead again.
4 Transfer the mixture to a loaf tin
softened and bake for 30 minutes. Check it’s
150g (5½oz) dried figs, roughly cooked through by inserting a
cocktail stick into the centre; if it
chopped comes out clean, it’s cooked. Leave
100g (3½oz) pecan nuts, roughly to cool on a wire rack before slicing
and serving.
chopped
1 tbsp pure Canadian maple

syrup (preferably amber syrup
for its rich taste)

Veget a r ia n 4 Divide the filling into three portions roll and brush with the maple egg mix.
‘sausage’ rolls and place on the one side of each 6 Place the rolls onto a baking sheet
with a maple glaze pastry strip. Fold the pasty over, use a and sprinkle with poppy seeds, then
fork to seal in the filling and cut into bake on the top shelf of the oven for
MAKES 30 3cm (1¼in) pieces. 20-25 minutes.
5 Beat the egg and maple syrup 7 Remove from the oven and leave to
375g (13oz) shop-bought together in a bowl. Snip the top of each cool on a wire rack before serving.
puff pastry

275g (9¾oz) breadcrumbs
225g (8oz) cheese, grated
1 brown onion, peeled, grated
3 tbsp double cream
2 tsp English mustard
a handful of fresh parsley,

chopped
1 tsp cayenne pepper
1 tsp poppy seeds
1 free-range egg
1 tbsp pure Canadian maple

syrup (preferably golden
colour for its delicate flavour)
sea salt and freshly ground
pepper, to taste

1 Preheat the oven to 220°C/ By Maple from Canada
Gas Mark 7. (www.maplefromcanada.co.uk)
2 In a bowl, add the cheese, onion,
cream, mustard, parsley and cayenne
pepper to the breadcrumbs and
combine. Season the mixture and
set aside.
3 Roll out the puff pastry and cut into
three equal strips.

78 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

SAVOURY HEAVEN

Cheesy potato 1 Preheat the oven to 200°C/Gas By www.seasonalspuds.com
& bacon breakfast Mark 6. Brush a 12-hole muffin tin Photography by Lavender & Lovage.
muffins with some of the melted butter, or
line with paper muffin cases.
MAKES 12 2 Fry the bacon lardons in a little oil
until cooked and crispy.
200g (7oz) mashed potatoes, 3 Mix the mashed potatoes, bacon
cooled (Maris Piper or any other lardons, cornmeal or polenta and
good all-rounder works well) baking powder together.
4 Add the melted butter, beaten eggs
85g (3oz) butter, melted, plus and buttermilk. Mix well. Season to
extra for greasing taste with salt and freshly ground
black pepper.
180g (6½oz) smoked lardons, or 5 Divide the mixture between the
streaky bacon greased muffin holes or muffin cases;
they will be quite full.
oil, for frying 6 Sprinkle the cheese over the top
150g (5½oz) cornmeal or polenta and bake for 25-30 minutes until they
2 tsp baking powder are golden brown. Allow to cool
2 free-range eggs, beaten slightly before serving warm.
184ml (6fl oz) pot buttermilk
salt and freshly ground black

pepper
50g (1¾oz) extra mature

Cheddar cheese

Festive cheese & Anbeeasoynvtehgeettaarbialenince3n0trmepiineucteest!hat'll
potato galette

SERVES 4

2 large potatoes (Charlotte
or any white salad potatoes
work well), (about 250g) boiled
in their skins

350g (12oz) ready-made puff pastry
25g (1oz) butter
6 shallots, peeled and diced
150g (5½oz) chestnut

mushrooms, sliced or halved
150g (5½oz) blue cheese, such

as Stilton
fresh thyme leaves
salt and freshly ground black

pepper
coleslaw and salad, to serve

(optional)

1 Fry the shallots and mushrooms 4 Roll out the puff pastry into a large By www.seasonalspuds.com
in the butter until the mushrooms circle on a floured board. Photography by Lavender & Lovage.
are cooked and the shallots are 5 Spoon half of the shallot and
translucent and soft. mushroom mixture onto the puff 7 Scatter the blue cheese over the
2 If you haven’t already cooked the pastry circle, leaving a 5cm (2in) topping with some fresh thyme
potatoes, boil two large potatoes in border around the edge. Arrange half leaves. Season to taste with salt and
salted water until soft. Drain and allow of the potato slices on top. freshly ground black pepper.
to cool. Once they are completely 6 Spoon the remaining shallot and 8 Bake in the oven for 25-30 minutes,
cool, peel and cut into thick slices. mushroom mixture and the remaining until the pastry is puffed up and golden
3 Preheat the oven to 200°C/Gas potatoes over the top. brown and the cheese has melted.
Mark 6. Grease or line a pizza tray 9 Allow to cool for 2-3 minutes before
or pizza stone. cutting into slices. Serve with
coleslaw and salad.

WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 79

BAKING ESSENTIALS

Getting a bake just right comes down to the little details and it's our mission

to make all your bakes perfect with these essential tips, ideas and tools.

CUT OUT SUGAR by using two tablespoons of SPLENDA® How to Flame a
Christmas Pudding
granulated for every 1oz of sugar in your recipes.
1 Remove any parchment, clingfilm or
WHEN BAKING with SPLENDA®, foil from your hot pudding.
2 Put a warm, heatproof plate on top of
achieve an attractive light brown finish the hot pudding, carefully invert it and
by taking out your recipe 2-3 minutes let it slide out onto the plate.
before the end of the suggested baking 3 Put 3-4 tablespoons of brandy or rum
time and glazing with a small amount into a small saucepan and warm gently
of egg white, milk or honey before without letting it boil.
returning to the oven. 4 Remove the pan from the heat and,
as you pour the liquid onto the pudding,
TIME SAVING TIP carefully ignite the alcohol with a lighter.
5 Before the flame subsides, tilt the
Run out of coffee essence? serving plate and spoon any liquid back
Mix hot water with instant over the pudding. The flame will
coffee granules instead! disappear when all the alcohol has
burnt away.

Find more baking tips, plus hundreds
of recipes at dovesfarm.co.uk

FOR Cho o s e butte r w ith a h igh fat
PERFECT co n te n t (75% minimum) for baking.
JAM TARTS,
Low-fat spreads and butters have a high
ensure your jam is fridge-cold water content, which won’t give
– it will help prevent it from the best results.
bubbling out as much
when baking!

80 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

ESSENTIALS

1 TSP CAKE CRACKED
ON TOP?
LEMON
Next time, try reducing the oven
EXT=RACT temperature a little, or place the tin

ZEST OF slightly lower in the oven.

1 LEMON MAKE YOUR OWN...

COLOURED SUGAR

Tip 230g (8oz) of sugar into an airtight sandwich
or freezer bag and add two drops of liquid food
colouring of your choice. Seal the bag, then
shake well until the colour distributes
its way through, adding more food
colouring for a deeper colour, if
required. If you’re using gel food
colouring, dip a toothpick in a
tiny amount, then dip it into
the sugar and shake the
bag in the same way.

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WWW.FOODHEAVENMAG.COM DECEMBER baking heaven 81

CLASSICS SERVES 6-8 For the Swiss roll
1 Preheat the oven to 180°C/Gas
with a twist! For the Swiss roll Mark 4. Line a Swiss roll tray.
2 free-range eggs, separated 2 Separate the eggs into two mixing
Poppy seed, 100g (3½oz) flour bowls, then whip the egg whites to
100g (3½oz) sugar stiff peaks. Add the sugar to the
apple & ½ tsp baking powder yolks, then whip until pale in colour.
vanilla tr ifle 5 tbsp water Mix in the water. Incorporate the flour
For the poppy seed filling and baking powder, then gently fold
Homemade Swiss roll gives 125g (4½oz) finely ground in the egg whites.
this trifle by Reka Csulak from 3 Spread the mixture onto the
Holy Whisk Blog (rekacsulak.com) poppy seeds prepared tray and bake until light
125g (4½oz) icing sugar golden brown, around 12 minutes,
an extra special touch! 1 tbsp honey or until a toothpick inserted into the
1 tbsp apricot jam centre comes out clean. Allow to cool
50ml (2fl oz) milk on a wire rack.
a pinch of cinnamon For the poppy seed filling
1 tsp lemon zest 1 Mix the milk, honey and sugar in
Toppings a saucepan and bring it to the boil.
vanilla custard Add the ground poppy seeds and
your favourite apple filling cook for 1 minute. Remove the pan
from the heat, then add the
(homemade or shop-bought) cinnamon, apricot jam and lemon
meringue kisses zest, stirring until smooth.
candied apple or apple chips 2 Once the filling is cold, spread it
onto the sponge, then use a clean tea
towel to help you roll up the sponge.
Cut into slices.
To assemble
1 Layer the apple filling on the
bottom of a trifle bowl or
6-8 individual glasses, then place
the Swiss roll slices on top.
2 Pour the vanilla custard on top,
then decorate the trifles with
meringue kisses and candied apples.

82 baking heaven DECEMBER WWW.FOODHEAVENMAG.COM

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