Archive for the ‘Jam’ Category

Scones

October 14, 2013

Scones

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Rice pudding meringue tart (Dan Lepard)

October 9, 2013

The rice pudding oozes as you cut it, so if you need something less messy, make individual tarts.

Makes one 20cm tart

1 x 20cm pastry tart case, baked
1 batch of meringue
A jar of berry jam – enough to cover the base

For the rice pudding
50g pudding or risotto rice
600ml semi-skimmed milk
25ml double cream
2 tbsp sugar, to taste
1 tbsp vanilla extract
1 tbsp cornflour

1 Boil the rice with half the milk in a saucepan, then turn off the heat, cover and leave for an hour.

2 Return to the boil with the remaining milk and cook until the rice is tender and creamy.

3 Stir in the cream, vanilla and sugar to taste, then add the cornflour, mix well and bring to the boil.

4 Spread jam over the base of the tart, spoon on the hot rice pudding then chill.

5 Make the meringue, spoon over the pudding and bake at 170C/150C fan/335F/gas mark 3 for 25 minutes, or until golden.

French Apple Tart

September 30, 2013

French Apple Tart

Devilled Chicken

September 30, 2013

Devilled Chicken

Chocolate Rum Cake (Mary Berry)

September 26, 2013

Chocolate Rum Cake (Mary Berry)

Swiss Roll (Mary Berry)

September 24, 2013

Swiss Roll (Mary Berry)

The Ultimate Christmas Chocolate Log (Mary Berry)

September 11, 2013

The Ultimate Christmas Chocolate Log (Mary Berry)

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.

Christmas Buns (Paul Hollywood)

January 21, 2013

full-fat milk 300ml
unsalted butter 40g, softened
strong white bread flour 500g, plus extra for dusting
fine salt 10g
instant yeast 10g
medium egg 1, lightly beaten

For the filling
unsalted butter 25g, melted
soft brown sugar 75g
ground cinnamon 2 tsp
dried cranberries 100g
dried apricots 100g, chopped

For the glaze
apricot jam 75g

For the lemon icing
icing sugar 100g
zest of ½ lemon finely grated
water 1 tbsp

Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the milk mixture and the egg and stir together with your hands to make a rough dough. You may need to add a little extra flour.

Tip the dough on to a generously floured work surface and begin to knead. Keep kneading for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

Line a deep-sided baking tray or roasting dish with baking parchment or silicone paper.

Tip the dough out on to a floured surface and, without knocking it back [deflating it], roll it out to a rectangle about 5mm thick. Tack down the edge closest to you (as this will allow you to pull and tighten the dough as you roll, which gives a nice tight swirl). Brush the surface all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruits. Roll the dough up into a tight cylinder and cut it into 9 slices. Place these, cut side up, in the baking tray or roasting dish, leaving a little space between each slice.

Cover the dough with a tea towel and set aside to rise for 30 minutes. Meanwhile, heat your oven to 190C/gas mark 5.

Bake the buns for 20-25 minutes, or until risen and golden brown. Warm the apricot jam with a splash of water, sieve and brush over the hot buns to glaze, set aside to cool on a wire rack.

When the buns are cool, mix the ingredients for the lemon icing to make a smooth icing and trickle across the top of the buns.

Jubilee Ham

October 25, 2012