Archive for the ‘Currants’ Category

Bread and Butter Pudding (Marco Pierre White)

April 23, 2017

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Welsh Cakes (Paul Hollywood)

October 12, 2015

Welsh Cakes (Paul Hollywood)

Classic Christmas Fruit Cake (Fiona Cairns)

October 14, 2013

Classic Christmas Fruit Cake (Fiona Cairns)

Classic Christmas Pudding (Fiona Cairns)

October 14, 2013

Classic Christmas Pudding (Fiona Cairns)

Easy Fruit Cake (Mary Berry)

October 3, 2013

Easy Fruit Cake (Mary Berry)

Marmalade Cake (Mary Berry)

March 20, 2013

Marmalade Cake (Mary Berry)

Panettone (Paul Hollywood)

January 21, 2013

strong white flour 500g
salt 7g
caster sugar 50g
instant yeast 14g sachet
warm milk 140ml
medium eggs 5
unsalted butter 250g, softened
dried cherries 120g
dried sultanas 120g
dried currants 120g
whole blanched almonds 100g

Put the flour, salt, sugar, yeast, milk and the eggs in the bowl of a table mixer fitted with a dough hook.

Begin by mixing slowly on number 2 for 2 minutes then move up to number 4 and mix for a further 6-8 minutes until you have a soft dough.

Add the softened butter and mix for another 4-5 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the dried fruit and nuts. Mix until all incorporated.

Tip the dough into a bowl, cover and chill overnight or for 7 hours until the dough has hardened and you are able to shape it.

Prepare the panettone tin by painting the inside with a pastry brush in an upward motion and chilling it. Repeat this once more.

Remove your panettone dough from the fridge. Knock back the dough, shape into a ball and place in the tin.

Leave to prove in the fridge for a further 6 hours.

Heat the oven to 190C/gas mark 5. When the panettone is risen, bake for 20-25 minutes then bake for a further 35 mins on 150C/gas mark 2 or until a skewer comes out clean, bearing in mind the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove the panettone from the tin and allow to cool.

Classic Christmas Cake (Mary Berry)

January 21, 2013

For the cake
raisins 175g
glacé cherries 350g, halved, rinsed, thoroughly dried and quartered
currants 500g
sultanas 350g
brandy 150ml, plus extra for feeding
zest of 2 oranges finely grated
butter 250g, softened
light muscovado sugar 250g
eggs 4
black treacle 1 tbsp
blanched almonds 75g, chopped
self-raising flour 75g
plain flour 175g
mixed ground spice 1½ tsp

To finish and decorate
apricot jam 3 tbsp, sieved and warmed
icing sugar to dust
almond paste 675g
royal icing 1 recipe quantity, below

For the royal icing to cover a 23cm cake
egg whites 3
icing sugar 675g, sifted
lemon juice 3 tsp
glycerine 1½ tsp

Put all the dried fruit in a container, pour over the brandy and stir in the orange zest. Cover with a lid and leave to soak for three days, stirring daily.

Grease and line a 23cm deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C/gas mark 1.

Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.

Bake in the centre of the preheated oven for about 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.

When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)

To decorate: stand the cake upside down, flat side uppermost, on a cake board which is 5cm larger than the size of the cake. Brush the sides and the top of the cake with the warm apricot jam.

Liberally dust a work surface with icing sugar then roll out the almond paste to about 5cm (2in) larger than the surface of the cake. Keep moving the almond paste as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.

Carefully lift the almond paste over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the almond paste down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess paste to trim but, if necessary, neatly trim excess from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before icing.

To make the royal icing: whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low.

Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks.

Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.

To ice the cake: spread the royal icing evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.

Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.

Tips
Instead of covering with almond paste and royal icing, you could simply brush sieved, warmed apricot jam over the top of the cake, and then arrange glacé fruits and nuts over the jam. Brush again with jam.

Preparing ahead
Prepare the fruit and soak in sherry three days ahead. Make the cake and wrap or store in an airtight container. Store in a cool place for up to three months. You could also freeze the cake before decorating, for up to three months; defrost at room temperature.

Simnel Cake (Easter)

October 24, 2012

 

Special mincemeat (Mary Berry)

May 4, 2012