Sunday, 18 March 2018

Mary Berry Classic: Apple Tart Tatin

Hi everyone :)

The classic 'upside down' French tart, usually served warm as a pudding. Do not butter the tin before pouring in the caramel otherwise the caramel will be cloudy and not clear.

175g granulated sugar
Butter, for greasing
200g peeled and cored Brambley apples
2 tbsp caster sugar
4 large easting apples
Plain flour, for dusting
1 x 375 block of all butter puff pastry

1. You will need a 23cm (9in) fixed-base cake tin with deep sides.

2. First make the caramel. Measure the granulated sugar and 6 tablespoons of water into a stainless-steel saucepan. Stir gently over a low heat until the sugar has dissolved, then remove the spoon and increase the heat. Boil until a golden straw colour and immediately pour into the cake tin, letting it spread evenly over the base, then set aside. Once the caramel has set (after about 30 minutes), butter the tin sides above the caramel line.

3. Meanwhile, place the Bramley apples, caster sugar and 2 tablespoons of water in another saucepan. Stir over a medium heat, then cover with a lid and simmer for about 5-10 minutes until the apples are soft. Remove from the heat, then use a fork to mash the apples to a purèe and leave to cool.

4. Preheat the oven to 220°/200°C fan, Gas 7.

5. Peel and core the eating apples, then thinly slice so they are above 5mm (1/4in) thick. Arrange a layer over the caramel in the tin in a circular pattern. Start from the outside of the tin and work inwards, using larger pieces for the outer edge of the circle, and smaller slices for the inner ring. Scatter the remaining apples on top and press down.

6. Add the cooled apple purèe in spoonfuls over the sliced apples and carefully spread out in an even layer.

7. On a work surface lightly dusted in flour, roll out the pastry into a circle 2-3cm bigger than the tin. Cover the apples with the pastry and tuck in the edges to make a downward lip. Make a small cross in the top of the pastry with a sharp knife, to let the steam out.

8. Bake in the oven for 35-40 minutes, with a baking tray on the shelf underneath to catch any sugary drips, until the pastry is crisp and golden and the apples are soft.

9. Carefully turn the tarte Tatin out on to a plate and spoon the syrup over the apples. Serve with cream or crème fraîche.

Let me know what you think - it was really good!


Thursday, 15 March 2018

Mary Berry Classic: Lemon Syllabub

Hi everyone :)

A forgotten favourite, so easy to do, especially for entertaining - delicate and spoiling.

1 lemon (unwaxed)
100ml sweet white wine
75g caster sugar
300ml double cream

1. You will need six martini glasses or small ceramic pots.

2. Use a vegetable peeler to thinly peel the lemon rind into long, thick strips, taking care not to cut too much of the bitter white pith, and then halve the lemon to squeeze out the juice.

3. Put the wine, lemon rind and juice in a saucepan and add the sugar. Heat gently, stirring, until the sugar has dissolved, then remove from the heat and set aside to cool for a minimum of 1 hour to allow the flavours to infuse. Alternatively, leave to infuse overnight.

4. Strain the syrup into a bowl. Retain some of the lemon peel (now nicely candied from being infused in the syrup) and cut into fine strips.

5. Pour the cream into the same bowl and whisk until it has thickened and is just holding its shape. Divide among the martini glasses or small pots and chill in the fridge for a minimum of 2 hours. Decorate with the strips of candied lemon peel and serve chilled.

This was really easy to make and very extravagant :)


Wednesday, 14 March 2018

Mary Berry Classic: Drop Scones

Hi everyone :)

Also known as Scotch Pancakes, these were classically made on a solid metal griddle on an open fire, back in the day. Now it is more practical to use a large non-stick frying pan or if you have an Aga, the simmering plate. Server as soon as they are made with butter, syrup and jam or fruit and yoghurt.

175g self-raising flour
1 tsp baking powder
40g caster sugar
Finely grated zest of 1 small orange
1 egg
200ml milk
Sunflower oil, for frying

Serving options:
Maple syrup or honey
Natural Greek yoghurt
Blueberries or Raspberries

1. Measure the floor, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth, thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones onto a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue making scones in the same way with the remaining batter, adding a splash more oil if the pan gets too dry.
4. Server at once with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.


Tuesday, 13 March 2018

Cupcake Jemma: Cookie & Cream Cupcake

Hi everyone :)

Ingredients for cupcakes:
85g self-raising flour
25g Horlicks or Ovaltine malt powder
15g cocoa powder
1/4 bicarbonate of soda
pinch of salt
125g caster sugar
135g unsalted butter, softened
2 large free range eggs
1 1/2 tbsp whole milk
1/4 tsp vanilla
2 1/2 packs of oreos

Ingredients for buttercream:
200g unsalted butter, softened
450g icing sugar
3 tbsp whole milk
1/4 tsp vanilla extract
1/2 pack oreos (blended in food processor to crumb consistency)

Method (cupcakes):
1. Preheat the oven to 170°C and line a cupcake tray with cupcake cases.
2. Sieve all the dry ingredients into a mixer bowl - so self-raising flour, malt powder, cocoa powder, bicarbonate of soda, pinch of salt and the caster sugar.
3. Add the unsalted butter and the 2 free-range eggs.
4. Start the mixer of a slow speed until the mixture comes together and then put on a medium speed for 60 seconds.
5. Put the mixture down to a slow speed and add the whole milk and vanilla extract. Mix for another 20 seconds or so until incorporated.
6. Take your lined cupcake tray and add an oreo biscuit to each cupcake case.
7. Scoop the cupcake batter into each cupcake liner on top of each oreo biscuit.
8. Bake in the oven for 22 minutes.

Method (buttercream icing):
1. Add the butter to a mixer bowl and beat for 10 minutes - the butter should become pale and fluffy.
2. Add half the icing sugar (sifted) into the mixer bowl and beat for 5 minutes.
3. Add the last of the icing sugar (sifted) and beat for 5 minutes.
4. Add the oreos and beat for a couple of minutes.
5. Add the milk and vanilla extract and beat for a final 1-2 minutes.
6. Scoop the mixture into a piping bag and pipe onto the cooled cupcakes.
7. Pop another oreo biscuit onto the cupcake in the middle of the icing.

These cupcakes were so good and fun to make - let me know in the comments below if you have made them or if you want to make them :)

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