Bake Off Bake Along: Week 8 - Treacle Rum Nicky Tart

Paul Hollywood's certainly pulling out all the stops this year on the mean bakes. Last week's 'forgotten bakes of the past' was certainly original but there just wasn't anything that cut the mustard for me. So in absolute protest, I made a mash up of the Cumberland rum nicky and a treacle tart. That is a treacle tart, complete with lashings of rum and a lattice topping. Ideal.

Whilst my lattice may not be exactly symmetrical or even formed of even pastry widths, I was pretty chuffed that I actually managed to make such a big tart without a soggy bottom! And even more so that I found an excuse to make a seasonal dessert for the family's Sunday dinner all in the name of GBBO. Even if I may have cheated a little. 

T R E A C L E    T A R T
Recipe adapted from BBC Good Food, serves 8

2 packets ready rolled shortcrust pastry 

1 egg, beaten 

350g golden syrup

50ml dark rum

juice and zest of 2 lemons

1tsp ground nutmeg

150g fresh white breadcrumbs

• Heat the oven to 180 degrees and lightly grease a tart tin.
• Line the tart tin with one roll of pastry, ensuring to gently press into each edge. Prick with a fork to stop from rising during baking. Place in the fridge to cool also whilst making the filling.
• To make the filling, gently melt the golden syrup over a low heat and remove. Add the rum, lemon zest and juice, nutmeg and breadcrumbs. Pour the filling into the prepared pastry tin and smooth over the top. Brush the top edges of the tart with the beaten egg ready for the lattice top.
• To make the lattice top, unroll the second roll of shortcrust pastry onto a well floured surface, or just within the baking paper its packaged in. Egg wash the top (do this first before making the lattice, otherwise it'll drip into your filling). Slice inch wide lengths of pastry, ensuring long enough to cover the width of the tart and weave into a lattice pattern over the mixture, egg wash side up. Press down to seal the edges and trim any surplus.
• Bake in the preheated oven for 25-30 minutes, until the pastry becomes crisp and golden.
• Serve warm or cold, with your choice of ice cream, custard or cream. 

Bake Off Bake Along:

Week 1: lemon and raspberry loaf

Week 6: lemon pasteis de nata, egg custard tarts

Week 8: treacle rum nicky tart

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Bake Off Bake Along: Week 6 - Lemon Custard Tarts (Pasteis de Nata)

We'll just skim past the fact that we're on week 6 already and I have been having far too much fun on holiday and weekends away to have done any baking for the other weeks. After a fortnight in Portugal this summer, eating my body weight in pasteis de nata and sagres, I decided to give them a try myself.

That aside, pastry week is one of my least favourite weeks. Particularly as I don't think Paul would accept the use of shop bought pastry. And so, to keep the silver fox happy, I gave a rough puff a go all in the name of 'bake off bake along'. I used this recipe from the BBC for the pastry which was pretty simple to follow. I just struggled with re-rolling some offcuts to get extra tarts from. They lost their layers and ended up more like shortcrust. Otherwise, not too shabby I'd say.

P O R T U G E S E   L E M O N   C U S T A R D   T A R T S   ( P A S T E I S   D E   N A T A)
(Recipe adapted from Paul Hollywood, makes one dozen tarts)

300g rough puff pastry, recipe here or shop bought is fine too

375ml whole milk

zest of 2 lemons

45g plain flour

185ml water

375g caster sugar

7 large egg yolks

1. Heat the oven to 180 degrees and lightly grease a 12 hole tart / muffin tray.
2. Make the pastry or roll out a block of shop bought pastry to the thickness of a pound coin. Use a 10cm cookie cutter to cut out a dozen discs and fill each of the tart holes gently pressing into each edge. Prick the base of each tart with a fork, cover with individual squares of baking paper and fill with baking beans. Bake blind for 10 minutes until the pastry starts to firm. Remove from the oven and set aside whilst you make the custard.
3. In a small pan, heat the milk, lemon zest and flour together whisking continuously for 2-3 minutes until it starts to thicken. Remove from the heat.
4. Pour the sugar and water into a separate pan and gently heat to melt the sugar. Once melted, increase the heat to boil until the syrup reaches 100-110 degrees.
5. Gradually whisk the syrup into the milk mixture. Add the egg yolks to a large mixing bowl and strain over the milk, whisking continuously. Cover the surface with a layer of cling film and leave to cool. 
6. Pour the custard into each of the custard cases, about two thirds full and bake in the preheated oven for up to 20 minutes. The pastry should be golden and the custard bubbly, firm and brown.

If you think your tarts are cooked but the pastry hasn't browned enough, dust with a little icing sugar and grill or blow torch the tops until golden. Sneaky trick. 

Bake Off Bake Along:

Week 1: lemon and raspberry loaf

Week 6: lemon pasteis de nata, egg custard tarts

Week 8: treacle rum nicky tart

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Bake Off Bake Along: Week 1 - Lemon and Raspberry Loaf

Hello, remember me? It's been far too easy over the last few months to eat all the food and not share. But, excuses aside, if there was anything that was going to blow off my baking cobwebs, then no surprises it was going to be the return of the Great British Bake Off. And boy was it good.

Initially I thought the first 2 challenges were a little on the easy side. But then I remembered the small fact that I've never dared make a swiss roll, let alone mini ones, and that my fruit is forever sinking in my cakes.

And so, I decided to ease myself in gently and try challenge one, the fruit cake. Adapted from an old favourite of mine, this lemon and raspberry loaf probably would have underwhelmed Paul in terms of its simplicity. And also the small fact that I managed to burn the top, let the berries sink AND go completely overboard with drenching it with syrup! Otherwise, all in all a great tasting loaf.

L E M O N   A N D   R A S P B E R R Y   L O A F
Makes one 2lb loaf

200g plain flour

2tsp baking powder

1/2 tsp salt

230g plain natural yogurt

215g caster sugar

3 eggs

zest of 2 lemons

1/2 tsp vanilla extract

120ml vegetable oil

200g fresh raspberries

80ml lemon juice

2tbsp caster sugar

• Heat the oven to 180 degrees and grease and line a 2lb loaf tin.
• Add the flour, baking powder and salt to a large mixing bowl.
• In a separate bowl, add the yogurt, sugar, eggs, zest, vanilla and oil and gently whisk until combined.
• Fold the wet mixture into the dry before gently adding the raspberries at the very last minute.
• Pour into the prepared loaf tin and bake for 45 - 50 minutes, until a skewer inserted into the middle comes out clean.
• In a small pan, melt the additional sugar into the lemon juice to make a syrup. Prick the top of the baked loaf with a fork and pour over the syrup whilst still warm.

Bake Off Bake Along:

Week 1: lemon and raspberry loaf

Week 6: lemon pasteis de nata, egg custard tarts

Week 8: treacle rum nicky tart

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Bake Off Bake Along: Week 8 - Cherry, Marzipan & Pistachio Cake

If you haven't already guessed I wasn't entirely enamoured with Tudor week. I didn't fancy making a pie, knotted biscuits or fussing around with twiddling some marzipan over a cake. So I took it upon myself to boycott Henry VII and made a cake instead, with marzipan baked in. Sorry Henry. But...this cake is super moist as it uses ground almonds, and is the perfect balance to the cherries and pistachio. 

I couldn't find any fresh cherries in my local supermarket so opted for frozen ones and left them to defrost and dry out, before a good flour coating in a bid to stop them from sinking to the bottom of the cake as much as possible. I even added some on the very top, but they still sunk a little. Any tips to stop this baking experts?

C H E R R Y,   M A R Z I P A N   &   P I S T A C H I O   C A K E
(Recipe adapted from Delicious, serves 12)

300g cherries, pitted and finely chopped

150g marzipan, chopped into small chunks

150g self raising flour, plus 1tbsp extra

225g unsalted butter, softened

185g caster sugar

zest of 1 lemon

1tsp almond extract

4 eggs

100g ground almonds

1tsp baking powder

50g pistachios, roughly chopped

icing sugar to dust

1. Heat the oven to 170 degrees and grease and line a 20cm springform cake tin.
2. Mix both the marzipan and cherries with the 1tbsp of flour, this will help them to not sink in the cake during baking. Set aside.
3. Beat the butter, sugar and zest together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gently fold in the flour, ground almonds, baking powder and a pinch of salt. Fold in half of the cherries and marzipan and pour into the prepared springform tin. Add the remaining cherries and marzipan on the top and gently press into the top of the mixture.
5. Bake in the centre of the oven for 20 minutes before turning down the heat to 160 degrees and baking for a further 50 minutes. Once cooked, a skewer inserted into the middle will come out clean.
6. Remove from the oven and leave to cool for at least 10 minutes before turning out and leaving to cool fully.
7. Top with chopped pistachios and dust with icing sugar to finish.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (70-80% cocoa solids)

pinch salt

175g plain flour

For the coffee syrup:

50ml strong hot coffee

25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated

150g golden caster sugar

4 gelatine leaves, soaked in cold water

2tbsp instant coffee

120ml hot water

220ml whipping cream, whipped to stiff peaks

• To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
• To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
• Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
• To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
• Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 5 - Cherry Bakewell Tart

Another week in the tent of dreams, and another bake that usually wouldn't phase me...but did. Its as if the baking Gods (i.e. Paul) knew I was using shop bought pastry and let me down. This week saw a patchwork of pastry and a leak. Pastry week was a flop.

A flop until I got some treats from the lovely Debenhams gang from their Tala range. My baking armoury is ready Paul, bring on botanical week! There's everything from icing nozzles to pastry making tools - star baker I'm coming for you.

But for now, I tried every which way to ensure that there were no soggy bottoms. With the blind bake, I pricked the base and loaded up with baking beans in a bid to dry out the pastry. My mistake was in chopping surplus pastry off before the blind bake rather than after, and it shrunk down the sides of the tin. I tried to patchwork in some new sides but it didn't work so much. Mary would have called in informal and Paul a mess. And ultimately it sprung a leak!

C H E R R Y   B A K E W E L L   T A R T
(Recipe adapted from BBC Good Food, serves 8)

1 block of shop bought shortcrust pastry (sorry Mary and Paul!)

2-3tbsp morello cherry jam

125g unsalted butter

125g caster sugar

125g ground almonds

1 egg, beaten

1tsp almond extract

50g flaked almonds

80g icing sugar, sifted

2tsp cold water

• Heat the oven to 180 degrees. Roll out the shortcrust pastry on a well floured surface until its the thickness of about a pound coin. Use the pastry to line an 8 inch tart tin. Prick with a fork to avoid any air bubbles, line with baking paper and baking beans and bake blind for 15 minutes to dry out the base.
• Spread the base evenly with the cherry jam.
• Melt the butter in a small pan over a low heat. Add the sugar, almonds, egg and almond extract and stir well. Pour into the pastry tin and cover with the flaked almonds.
• Bake for 35 minutes until golden and the frangipane is mostly firm.
• Make the icing with the icing sugar and water, pour into a piping bag before drizzling over the top of the tart once slightly cooled.

Thanks to the fab guys at Debenhams for sending over some Tala baking treats. Will certainly keep me going with bake off bake along! Check out their range here.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 4 - Churros

I wasn't overly enamoured with batter week. So much so I didn't really want to bake/fry any of the challenges. I spent hours flicking through Pinterest and Instagram looking for some inspiration. I know you can always freeze batter, but its better fresh. With a home of two, there's only so many yorkshire puddings of lace pancakes you can make and that's just wasting food. I'm not sure taking cold leftovers into the office would have worked so well.

And so, begrudgingly I decided to make churros. I didn't expect that I'd be able to get regular churros to be uniform in size and to hold their piped ridges so I went for fewer and bigger doughnut sized churros. 

You know what? I'm so glad I did. These are super easy to make and can be great for desserts. Imagine them sandwiched between a big scoop of salted caramel ice cream or topped with fresh berries. A DIY churros dessert bar if you will. 

As I was home alone on a weekday day off, I decided to keep it simple. Ready made fancy salted caramel and super quick cheats chocolate dip were my choice of toppings. One for me, one for Matthew and the rest were packaged up in foil takeaway containers to keep warm and were sent off to my brother, his wife and brand new baby in hospital as a care package. 

G I A N T   C H U R R O S   W I T H   C H E A T S   C H O C O L A T E   D I P
(Recipe adapted from SBS, makes 6 large churros)

For the churros:

100g unsalted butter, room temperature

150g plain flour

1tsp ground cinnamon

pinch salt

3 eggs

Plenty of oil for frying

For the sugar coating:

100g caster sugar

1tbsp ground cinnamon

For the chocolate dip:

4tbsp nutella spread

1-2tsp whole milk

Salted caramel, ice cream, chocolate chips and anything else you fancy to serve.

• Bring 250ml of water and the butter to boil in a medium pan over a medium heat. This will melt the butter, so doesn't matter so much whether you've cubed it or not, or even forgotten to take it out the fridge in advance.
• In the bowl of a stand mixer, whisk together the flour, cinnamon and salt to remove any lumps.
• Once the liquids have come to the boil, pour in the flour mix and continue to cook over a medium heat whilst stirring continuously until the batter forms a smooth ball in the centre of the pan. Remove from the heat.
• Put the batter into the stand mixer's bowl (saving on washing up!) and mix with a paddle attachment on a low speed. Add in each egg one at a time, beating well after each addition.
• Once smooth and all the eggs are combined, leave the batter to rest for 10 minutes.
• Meanwhile, once the batter is ready everything will happen very quickly so prepare the next steps in advance. Cut 6 squares of baking paper. Prepare a disposable icing bag with a large star shaped nozzle. Line a tray with baking paper to blot the churros once cooked.
• After the batter has rested, spoon into the prepared piping bag. Pipe 6 equal discs of churros, starting from the centre and working out. Place the discs into the freezer to chill, this will help them keep their shape when frying.
• Bring a medium frying pan filled with 4cm of oil to the boil, or enough to cover a churros. Once the oil has reached around 180 degrees, a square of bread will turn brown within 45 seconds.
• Place the churros in one at a time, and cook for 2 minutes each side. I like to regularly check the oils temperature in order to maintain the same heat. Otherwise its likely to increase and you'll find your churros burning.
• Once golden, use a slotted spoon to upturn each onto kitchen paper to blot away any residue oil.
• Then dunk in the prepared cinnamon sugar ensuring to coat all sides, nooks and crannies.
• For the chocolate dip, add the nutella into a small bowl and add a dash of milk. Warm gently and slowly  in the microwave, 20 seconds at a time. You may want to add a few more drops of milk a little at a time to ensure the right thickness. Mix well before serving.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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