recipes

Apple Pie

Apple Pie

Portions:6
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Ingredients

For the pastry

  • 375 g strong white flour
  • 250 g caster sugar
  • 125 g butter softened
  • 1 medium egg
  • 100 g ground almonds

For the filling

  • 1.4 kg apples peeled, cored and sliced
  • splash Calvados
  • 3 lemons juice of it
  • handful sultanas
  • pinch cinnamon

For the topping

  • 1 egg beaten, for eggwash
  • caster sugar for sprinkling

Instructions

  • Soak the sliced apples in the Calvados and lemon juice for 2 hours.
  • Mix all the pastry ingredients together and leave to rest for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Roll out the pastry to fit into a 30.
  • 5 cm/12 inch pie tin or foil base and fill with the apples and sultanas.
  • Sprinkle with cinnamon.
  • Roll out the pastry trimmings for the lid, cover the pie and crimp the edges together.
  • Brush with the eggwash and sugar and bake for 25 minutes until golden brown.
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Course Fruit / Pie

Hollywood Mince Pies

Hollywood Mince Pies

Portions:25 pies
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Ingredients

For the pastry

  • 375 g strong white flour
  • 250 g butter softened
  • 125 g caster sugar plus extra for sprinkling
  • 1 medium egg
  • splash water to mix

For the filling

  • 2 jars mincemeat
  • ½ large tin mandarins drained and chopped
  • 2 apples finely diced

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of water to make a paste.
  • If using a mixer, use the paddle and mix for 2 minutes.
  • Do not overmix.
  • To make the filling, turn the mincemeat out into a bowl, throw the mandarins and apples into the bowl and blend in by hand.
  • Use deep muffin moulds.
  • Rip off a small piece of sweet paste and line the sides and bottom of each mould.
  • Fill each one with a good helping of the mincemeat mixture so that it reaches three-quarters of the way up the side of the mould.
  • Using a rolling pin, roll out your lids and cut to slightly bigger than the top of the moulds.
  • Place a lid on top of each pie and gently push down.
  • Prick the lids with a knife and sprinkle with sugar.
  • Bake for 20 minutes, then transfer to a wire rack to cool.
  • Serve warm with fresh cream.
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Course Pie

Normandy Apple Tart

Normandy Apple Tart

Portions:8
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Ingredients

For the paste

  • 375 g strong white flour plus extra for dusting
  • 250 g caster sugar
  • 125 gbutter softened
  • 1 medium egg
  • splash water to mix
  • 4 dessert apples thinly sliced
  • 100 gapricot jam warmed

For the frangipane

  • 200 g butter softened
  • 200 g caster sugar
  • 2 medium eggs plus 2 medium egg yolks
  • splash calvados
  • 60 gflour
  • 200 g ground almonds

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the sweet paste, put the flour, sugar, butter, egg and water into a bowl and combine.
  • Roll out on a lightly floured surface and use to line a 30.
  • 5 cm/12 inch shallow round cake tin.
  • To make the frangipane, cream the butter and sugar together and add the eggs and egg yolks one at a time.
  • Add the Calvados, flour and ground almonds and mix well.
  • Spread the frangipane over the paste in the cake ring, then fan out the apple slices from the edge to the middle in the form of a cross.
  • Bake for 25 minutes until golden brown.
  • Brush with apricot jam while still warm and serve immediately.
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Course Cake / Fruit
Cuisine European / French

Pancakes with Bananas and Cream

Pancakes with Bananas and Cream

I’ve included pancakes in this book mainly because they contain flour and when I was working in hotels these recipes, along with some tarts and pies, were still under the jurisdiction of the baker rather than the pastry chef. This recipe is very simple to make and the pancakes are delicious served on a bed of cream with raspberry sauce rippled through it.
Portions:2
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Ingredients

  • 250 gwhite flour
  • 30 gcaster sugar
  • 1 egg
  • 200 mlmilk
  • 60 mlsunflower oil
  • 20 gbutter
  • 2 bananas chopped
  • 1 tablespoon dark rum
  • 200 mlwhipped cream

Instructions

  • Whisk together the flour, 20 g/3⁄4 oz of the sugar, the egg and milk for 5 minutes.
  • You should now have a batter mixture.
  • Test it by dipping a spoon in and seeing if it coats the back of the spoon evenly.
  • Heat a little sunflower oil in a frying pan and leave to smoke, then pour half a cup of the batter in the middle of the pan, tilt the pan to move the batter to the edges and replace on the heat for 3 minutes.
  • Turn the pancake over with a spatula and fry for another 2 minutes.
  • Remove from the pan and put on a plate to cool.
  • Repeat with the rest of the batter.
  • To make the filling, drop the butter into the frying pan, add the bananas and cook for 1 minute.
  • Add the rum and flambé until the flames die down.
  • Cook for a further 2 minutes and leave to the side.
  • Whisk up the cream with the remaining sugar and spoon a little into the middle of each pancake.
  • Top with the bananas, roll up and serve on a pool of pouring cream, if so desired – watch those waistlines!
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Course Pancake’s / Crepes

Wimbledon Muffins

Wimbledon Muffins

These muffins are just spectacular served at teatime with a dollop of clotted cream, preferably accompanying cucumber sandwiches and a cup of Earl Grey tea – anyone for tennis?
Portions:16
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Ingredients

  • 250 gbutter softened
  • 185 gcaster sugar
  • 5 medium eggs
  • 250 gstrong white flour
  • 11 ⁄2 teaspoons baking powder
  • 16 paper muffin cases
  • 16 medium-size strawberries each sliced into 3
  • icing sugar for dusting

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cream the butter and sugar until white and fluffy, then add the eggs and mix for a further 5 minutes.
  • Sift in the flour and baking powder and mix into a smooth paste.
  • Line your muffin tray with the paper cases and drop a spoonful of the mixture into each one.
  • Gently press the sliced strawberries into the centre of each muffin.
  • Bake for 12 minutes or until a muffin springs back when pressed.
  • Transfer to a wire rack to cool, then dust lightly with icing sugar.
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Course Cupcakes-Brownies

Blueberry Muffins from Paul Hollywood

Blueberry Muffins from Paul Hollywood

These muffins are great eaten warm and covered with pouring cream, or serve them cold as a snack. Either way they’re a winner.
Portions:16
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Ingredients

  • 250 g butter softened
  • 185 gcaster sugar
  • 4 medium eggs
  • 250 gstrong white flour
  • 11 ⁄2 teaspoons baking powder
  • 16 paper muffin cases
  • 2 punnets blueberries
  • icing sugar for dusting

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cream the butter and sugar until white and fluffy, then add the eggs and mix for a further 5 minutes.
  • Sift in the flour and baking powder and mix into a smooth paste.
  • Line your muffin tray with the paper cases and drop a spoonful of the mixture into each case.
  • Gently press the blueberries into the centre of each muffin.
  • Bake for 12 minutes or until a muffin springs back when pressed.
  • Transfer to a wire rack to cool, then dust lightly with icing sugar.
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Course Cupcakes-Brownies

Savarin with Chocolate Sauce and Eggs

Savarin with Chocolate Sauce and Eggs

I made this recipe for Easter some years back. It appeals to both children and adults alike.
Portions:8
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Ingredients

For the savarin

  • 450 g strong white flour
  • 175 ml milk
  • 50 g yeast
  • pinch salt
  • 60 g caster sugar
  • 4 medium eggs
  • 200 g butter

For the sauce

  • 1 bar milk chocolate melted
  • 1 carton thick custard

To decorate

  • apricot jam warmed, or warm stock syrup (1⁄2 sugar to 1⁄2 water)
  • mini chocolate eggs

Instructions

  • To make the savarin, put all the ingredients into a bowl and mix together.
  • Beat well for 6 minutes until smooth, then place in a savarin ring and leave to rise for 1 hour until light to touch.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the savarin for 25 minutes until golden brown.
  • Meanwhile, make the chocolate sauce by stirring the melted chocolate into the custard.
  • Tip the savarin out of the ring and brush with the warm apricot jam or stock syrup, if using.
  • Fill the centre with chocolate sauce and top with mini eggs.
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Course Bread / Eggs
Holliday Easter

Croissant Pudding

Croissant Pudding

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Ingredients

  • 12 butter croissants
  • 75 g blackberries plus a few extra to serve
  • 75 g blueberries plus a few extra to serve
  • 75 g raspberries plus a few extra to serve
  • splash kirsch icing sugar

For the sauce Anglaise

  • 400 ml milk
  • 2 vanilla pods
  • 3 medium eggs
  • 40 g caster sugar

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Cut the croissants lengthways and place in a large casserole dish.
  • Sprinkle over the berries and add a splash of kirsch.
  • To make the sauce Anglaise, put the milk and vanilla pods in a pan and bring to the boil.
  • Whisk the eggs and sugar together to a froth, then pour the milk onto the eggs and return to the pan.
  • Boil for 6 minutes to reduce, then pour over the croissants in the casserole dish.
  • Bake in the oven for 30 minutes.
  • Take out of the oven, sprinkle with icing sugar and caramelize with a blow torch or under the grill.
  • Serve with pouring cream and more berries.
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Course Dessert

Brown Bread Ice Cream

Brown Bread Ice Cream

This has to be the easiest ice cream to make and it is absolutely delicious. Serve it stuffed into baked pears or peaches or as a sweet pancake filling – unbelievable!
Portions:6 servings
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Ingredients

  • 75 g brown breadcrumbs from Guinness and Treacle Bread
  • 60 g brown sugar
  • 3 large eggs separated
  • 1 tablespoon dark rum
  • 270 ml double cream
  • 75 g icing sugar

Instructions

  • Mix the breadcrumbs and brown sugar together, then place on a baking tray and grill for 8 minutes or until dark and caramelized.
  • When the mixture is cool, break up into small, bite-sized pieces.
  • Whisk the egg whites until stiff.
  • In a separate bowl, mix the egg yolks with the rum, then fold this mixture into the egg whites.
  • Finally, whisk the cream and icing sugar together, then, using a metal spoon, fold the cream and breadcrumbs into the egg mixture.
  • Pour into a metal container and freeze for about 4 hours before serving.
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Course Dessert / Icecream

Doughnuts

Doughnuts

An obvious treat for my son Joshua, and a favourite of mine when I’m watching a video on those cold winter days.
Portions:10
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Ingredients

  • 250 g strong white flour plus extra for dusting
  • pinch of salt
  • 40 g caster sugar
  • 30 g butter softened
  • 150 ml water
  • 20 g yeast
  • vegetable oil or sunflower oil for frying
  • caster sugar to coat

Instructions

  • Put all the ingredients except the oil and coating sugar into a large bowl and mix together, then tip out onto a lightly floured surface and knead for 5 minutes.
  • Put the dough back in the bowl and leave to double in size.
  • Divide the dough into 75 g/3 oz pieces and shape into balls.
  • Put on your floured surface and leave to rise until doubled in size.
  • Pour some vegetable or sunflower oil into a large heavy-based pan and heat to 170°C/325°F, or a medium heat.
  • Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side.
  • (If you have a problem with rolling the doughnuts over then pierce them slightly with a knife.
  • ) The frying should take no more than 5 minutes for both sides.
  • When they are browned, tip them straight into a bowl full of caster sugar and coat well.
  • Cool them on a wire rack, then enjoy with a nice cup of tea.
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Course Bread / Cake / Cupcakes-Brownies