Fabulous Food Recipes Tech The Great British Bake Off

Great British Bake Off stars Candice Brown and Nadiya Hussain give us food for thought with their tasty desserts

Great British Bake Off stars Candice Brown and Nadiya Hussain give us food for thought with their tasty desserts

CELEBRATE the beginning of a brand new collection of The Great British Bake Off with some tasty treats from a number of the present’s most memorable stars.

As we get to know this yr’s batch of bakers, this is some desserts to get you within the temper for Paul Hollywood’s put-downs.

 Rustle up some tasty carrot cake cookies with this tasty recipe by Liam Charles

Haarala Hamilton © Hodder & Stoughton 2018

Rustle up some tasty carrot cake cookies with this tasty recipe by Liam Charles

 Bake Off star Liam Charles became a firm fans' favourite with his fun recipes

Bake Off star Liam Charles turned a agency followers’ favorite with his enjoyable recipes

Serves: 15

Prep time: 20 minutes, plus cooling and freezing

Cooking time: 20 minutes

Cals: 304/Sat fats: 7g

  • 150g cream cheese
  • 150g icing sugar
  • 1tsp vanilla extract
  • 350g plain flour
  • 1/2tsp baking powder
  • 1tsp floor cinnamon
  • 1tsp combined spice
  • 1tsp floor cloves
  • 150g unsalted butter, softened
  • 100g delicate mild brown sugar
  • 50g smooth darkish brown sugar
  • 1 giant egg
  • 200g carrot, finely grated
  • Zest 2 oranges and juice 1 orange
  • 4tbsp walnuts, chopped
  1. Combine the cream cheese, 3tbsp icing sugar and the vanilla in a big bowl till mixed, then pop within the freezer for 30-45 minutes. In the meantime, measure your flour, baking powder and spices into one other bowl. Beat your butter and each sugars collectively in a 3rd bowl till creamy. Beat your egg into the butter combination, then tip in your carrot. Combine collectively properly. Tip your dry elements into the carrot combination and combine slowly to type a dough.
  2. Preheat your oven to 200°C/180°C fan/fuel mark 6. Line a baking tray with baking paper. Weigh your dough and divide by 15. Then flatten them into skinny discs utilizing the palm of your hand.
  3. Add a beneficiant teaspoon of the cream cheese filling to the centre of every disc and wrap the dough across the filling to seal. Pinch the highest and roll it again right into a ball, ensuring no filling leaks out. Pop the balls on to the tray and flatten barely. Place within the fridge to relax for 30 minutes.
  4. Bake the cookies for 20 minutes, till golden brown. Take away from the oven and depart on the tray for a couple of minutes to agency up, then switch to a wire rack to chill additional.
  5. Sift the remaining icing sugar right into a small bowl and combine with the orange juice – you’re aiming for a drizzling consistency. Flick the icing over the cookies and prime with the orange zest and walnuts.
  • Recipe from Cheeky Treats by Liam Charles (£20, Hodder & Stoughton) — purchase now
Liam Charles makes internet hosting debut on Bake Off: The Professionals
 Treat your family to a traditional Victoria sponge with some a fruity twist

Ellis Parrinder

Deal with your loved ones to a standard Victoria sponge with some a fruity twist

 Candice Brown sailed to victory on The Great British Bake Off and loves to wow fans with her range of lipsticks

Candice Brown sailed to victory on The Great British Bake Off and likes to wow followers with her vary of lipsticks

Serves: 10-12

Prep time: 30 minutes

Cooking time: 20 minutes

Cals: 660/Sat fats: 27g

  • 335g self-raising flour
  • 335g unsalted butter, softened
  • 335g golden caster sugar
  • 3tsp baking powder
  • 6 giant eggs
  • Grated zest 2 lemons
  • Juice 1 lemon
  • 150g raspberries
  • 600ml double cream
  • 500g recent strawberries, hulled
  • Icing sugar, to complete
  1. Preheat your oven to 180°C/160°C fan/fuel mark four. Grease three 25cm spherical, loose-bottomed sandwich tins and line the bases with greaseproof paper.
  2. Sift the flour into a big bowl and add the butter, sugar, baking powder, eggs, lemon zest and juice. Combine collectively till clean, fluffy and mixed. If utilizing an electrical mixer, use a medium velocity and don’t over-mix.
  3. Divide two-thirds of the combination between two of the tins. Reserve 5 of the recent raspberries for ornament, then add the remaining to the final third and combine by means of, crushing a number of the raspberries as you go. Put this combination into the third tin. Place the three tins within the oven and bake for about 20 minutes till the sponges are risen and golden and are barely coming away from the sides (attempt to not open the oven earlier than the 20 minutes are up). The raspberry sponge may have one other 5 minutes. Take away the tins from the oven and end up the sponges on to a wire rack. Depart to chill.
  4. Whip the double cream thick sufficient to carry its form – don’t over-whip. Spoon the cream right into a piping bag fitted with a spherical nozzle.
  5. Reserve 5 of the strawberries for the ornament. Evenly slice the remainder of the strawberries. Pipe a layer of double cream on to one of many plain sponges. Prime with a layer of sliced strawberries. Unfold a small quantity of cream on the underside of the raspberry sponge, then place it gently on prime of the strawberries (the cream helps the sponges stick collectively).
  6. Pipe a layer of double cream on the raspberry sponge and prime this with the remainder of the sliced strawberries. Unfold a small quantity of cream on the underside of the opposite plain sponge, then set this on prime of the strawberries. Push down gently and verify the layers are even. Prime with any leftover cream, the reserved strawberries reduce in half and the reserved raspberries, then mud with icing sugar.
  • Recipe from Consolation by Candice Brown (£20, Ebury Press) — purchase now
Candice Brown reveals that she’s getting her Bake Off co-stars to make her wedding ceremony cake on Unfastened Ladies
 Treat yourself to some tasty pecan praline brownies while watching Bake Off

Laura Edwards

Deal with your self to some tasty pecan praline brownies whereas watching Bake Off

 Martha Collison was one of the youngest stars to grace the Bake Off tent

Martha Collison was one of many youngest stars to grace the Bake Off tent

Serves: 15

Prep time: 25 minutes, plus cooling

Cooking time: 25 minutes

Cals: 345/Sat fats: 9g

For the brownies:

  • 150g mushy mild brown sugar
  • 225g caster sugar
  • 200g butter, plus additional for greasing
  • 150g darkish chocolate, chopped
  • three eggs
  • 100g plain flour
  • 30g cocoa powder

For the praline:

  • 50g pecans
  • 100g caster sugar
  1. Preheat your oven to 180°C/160°C fan/fuel mark four, grease the brownie tin and line it with baking parchment and line a baking tray with baking parchment, too.
  2. Put all of the sugar and the butter in a big saucepan, place over a medium warmth and prepare dinner, stirring sometimes, till the butter has melted and the sugar has dissolved. It ought to lose its grainy look, and the butter may have utterly mixed with the sugar as an alternative of being a separated layer (this takes a couple of minutes). Take away from the warmth. Add the chopped darkish chocolate to the nice and cozy sugar and butter combination and stir it in till it has utterly melted. Depart to chill to room temperature.
  3. Whereas the combination cools, make the praline. Unfold the pecans on the lined baking tray and bake within the oven for 7-Eight minutes till they’re golden brown. Tip the sugar right into a small, heavy-based saucepan or frying pan and place over a medium warmth. Depart the sugar to soften with out stirring. After a couple of minutes, the sides may have began to liquefy. Swirl the pan to distribute the caramelised sugar, which can encourage the remaining dry sugar to soften. When the caramel is a darkish amber color (or 150°C on a sugar thermometer), take away from the warmth and pour the recent caramel over the roasted pecans and permit to chill utterly.
  4. When the brownie combination is cool sufficient to the touch comfortably, beat within the eggs. Add the flour and cocoa powder then stir briefly to mix. You don’t need to over-beat the combination or your brownies will turn out to be too cakey. Scrape the combination into the lined brownie tin and unfold it out evenly.
  5. Take away the praline from the baking tray and blitz in a food processor or bash it with a rolling pin till it resembles a chunky powder. Sprinkle the praline in a fair layer over the brownie batter. Bake for 25-30 minutes or till the highest is caramelised and golden. It should really feel barely under-baked, however that is what makes the brownie fudgy and chewy. Take away from the oven and depart to chill utterly within the tin, both at room temperature or within the fridge, then minimize into squares.
  • Recipe from Crave by Martha Collison (£16.99, HarperCollins) — purchase now
 Why not try Nadiya Hussain's tasty back-to-front cheesecake?

Chris Terry

Why not attempt Nadiya Hussain’s tasty back-to-front cheesecake?

 Nadiya Hussain wowed fans on Bake Off and even made the Queen's birthday cake

Nadiya Hussain wowed followers on Bake Off and even made the Queen’s birthday cake

Serves: 9

Prep time: 25 minutes, plus cooling and chilling in a single day

Cooking time: 1 hour

Cals: 898/Sat fats: 39g

For the cheesecake:

  • Butter, for greasing
  • 900g full-fat cream cheese
  • 200g caster sugar
  • 150ml soured cream
  • 3tbsp plain flour
  • three medium eggs, crushed
  • 2tsp vanilla bean paste

For the honey salted caramel:

  • 50g butter
  • 170g set honey
  • 300ml double cream
  • 1/2tsp salt

For the tiffin crumble:

  • 75g unsalted butter
  • 150g digestives, roughly crushed
  • 30g demerara sugar
  • 50g darkish chocolate chips or chunks
  • 50g toasted hazelnuts, roughly chopped
  1. Preheat your oven to 160°C/140°C fan/fuel mark three. Grease the bottom of a 20cm spherical cake tin (it mustn’t be loose-bottomed – think about the leakage!), and line it with baking paper.
  2. Put the cream cheese, sugar, soured cream, flour, eggs and vanilla paste into a big bowl and give all of it a very good combine, simply for a minute or so, till it’s properly mixed. You don’t need to combine for too lengthy and incorporate any air. Pour the combination into the ready tin, faucet it on
    the worktop to launch any trapped air, then degree the floor. Bake on the decrease shelf of the oven for 1 hour. As quickly because the hour is up, open the oven door, leaving it barely ajar. Pop a picket spoon within the door to maintain it simply open and let loose the warmth slowly, then flip the oven off. Don’t take the cheesecake out till the oven is totally chilly, then put the cheesecake into the fridge to relax in a single day.
  3. The subsequent day, make the honey salted caramel. Put the butter right into a small pan on a medium warmth. As quickly because it has melted, add the honey and prepare dinner on a medium to excessive warmth for 10 minutes till the caramel is a golden brown. If it begins to catch, simply flip the warmth down barely. After 10 minutes, pour within the cream, give it a mixture and permit it to only come
    as much as the boil. Take off the warmth and stir within the salt, then put aside.
  4. To make the tiffin crumble, soften the butter and pour it on to the crushed biscuits. Depart to chill for about 10 minutes when you take the cheesecake out of the fridge and flip it out onto a serving plate or platter. Add the sugar, chocolate and hazelnuts to the buttery biscuit chunks.
  5. Now for the back-to-front bit. Put the tiffin combination on prime of the cheesecake, however not in any neat trend or packed tightly, simply piled on prime in peaks and troughs. Reheat the caramel if it has cooled an excessive amount of, and pour over the cheesecake earlier than serving.
  • Recipe from Nadiya’s Household Favourites by Nadiya Hussain (£20, Michael Joseph) — purchase now
This is each Great British Bake Off winner – and what they’re to date
 Nancy Birtwhistle shares her tasty recipe for Black Forest tart

Adrian Lawrence

Nancy Birtwhistle shares her tasty recipe for Black Forest tart

 Rustle up some tasty treats just like these goodies from our Bake Off favourites

Rustle up some tasty treats identical to these goodies from our Bake Off favourites

Serves: Eight

Prep time: 15 minutes, plus 1 hour cooling time

Cooking time: 55 minutes

Cals: 632/Sat fats: 25g

For the tart:

  • 165g plain flour
  • 120g butter, chilled
  • 55g icing sugar
  • 25g floor hazelnuts, roasted
  • 1 egg, crushed
  • 120ml milk
  • 230ml double cream
  • 2 eggs
  • 300g darkish chocolate, chopped, melted

For adornment:

  • Cherries or berries
  • Hazelnuts
  1. Preheat the oven to 200°C/400°F/fuel mark 6. Blitz the flour and butter in a food processor till the combination resembles breadcrumbs. Add the sugar and hazelnuts. Progressively add the egg to type a dough then chill for 30 minutes.
  2. Roll out the pastry and use it to line an 18cm flan tin. Chill within the fridge for 30 minutes. Prick the underside of the pastry with a fork, line with baking paper and baking beans, then bake blind for 15 minutes. Take away from the oven, trim the sides and discard the paper and beans. Return the tart to the oven for 5 minutes so the pastry companies up and turns frivolously golden. Depart to chill.
  3. Decrease the oven temperature to 110°C/100°C fan/fuel mark 1/four. To make the filling, put the milk and cream in a pan over a low warmth and convey to the boil. Pour within the eggs as you whisk. Add the chocolate, stirring till clean.
  4. Pour the filling into the pastry case and bake for 30 minutes till set. Depart to chill earlier than adorning with the fruit and nuts.

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