Great Britain (2.3.20)
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Recipes contributed by Claire Evans.
In this "Great British Baking Tour," UK travel consultant Claire Evans discussed a selection of classic British baked goods and their origins. A hot cup of tea is the perfect accompaniment to these rich and delicious deserts. Below are the recipes for dishes we sampled at the program. Click the links below to view all the recipes Claire discussed. Click here to download these recipes (8 page printer-friendly version). Click here to download these recipes (17 page pdf with some illustrations). |
Baking notes:
- Food scale required
- To convert US all-purpose flour to self-rising UK flour, add 2 teaspoons baking powder per cup of flour. Whisk/sift before use.
- To convert US regular cake flour to self-rising UK flour, add 1 ¾ teaspoons baking powder per cup of cake flour. Whisk/sift before use.
- For recipes that call for self-rising flour in grams, make up a batch of self-rising flour according to the above and use a food scale to weigh the correct amount into the recipe.
Mary's Sticky Toffee Pudding
By Mary Berry (from Mary Berry Everday)
Sticky, gooey and surprisingly light and easy, Mary's sticky toffee pudding is a winner. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve. For this recipe you will need a 1.7-litre/3-pint (2 quart) ovenproof dish and an electric whisk (handheld mixer). Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt.
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: 6
Ingredients
100g/3½oz/7 Tbsp. butter, softened, plus extra for greasing
175g/6oz light muscovado (brown) sugar
2 large free-range eggs
225g/8oz self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp black treacle (or dark molasses)
275ml/9½fl oz full-fat milk
double cream (whipping cream) or vanilla ice cream, to serve
For the sauce:
100g/3½oz/7 Tbsp. butter
125g/4½oz light muscovado (brown) sugar
1 Tbsp. black treacle (or dark molasses)
300ml/10fl oz pouring double cream (whipping cream)
1 tsp vanilla extract
Method
1. Preheat the oven to 350F/180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint/2 quart ovenproof dish.
2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk (mixer) for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
3. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
4. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.
Recipe Tips: This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead; cover and store in the fridge.
Sticky, gooey and surprisingly light and easy, Mary's sticky toffee pudding is a winner. Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve. For this recipe you will need a 1.7-litre/3-pint (2 quart) ovenproof dish and an electric whisk (handheld mixer). Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt.
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: 6
Ingredients
100g/3½oz/7 Tbsp. butter, softened, plus extra for greasing
175g/6oz light muscovado (brown) sugar
2 large free-range eggs
225g/8oz self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tbsp black treacle (or dark molasses)
275ml/9½fl oz full-fat milk
double cream (whipping cream) or vanilla ice cream, to serve
For the sauce:
100g/3½oz/7 Tbsp. butter
125g/4½oz light muscovado (brown) sugar
1 Tbsp. black treacle (or dark molasses)
300ml/10fl oz pouring double cream (whipping cream)
1 tsp vanilla extract
Method
1. Preheat the oven to 350F/180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint/2 quart ovenproof dish.
2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk (mixer) for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
3. To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
4. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.
Recipe Tips: This recipe can be cooked up to a day ahead and reheated. The sauce can be made up to 3 days ahead; cover and store in the fridge.
Hairy Bikers' Apple and Blackberry Crumble
Ingredients
3 eating apples, peeled, quartered and cored
2 Bramley cooking apples, peeled, quartered and cored
2 tsp cinnamon
100g demerara sugar
300g blackberries
175g plain flour
1 tsp cinnamon
140g soft brown sugar
35g porridge oats
180g cold unsalted butter
Method
Put the quartered apples in a bowl and shuffle them around to mix them up a bit. Mix the cinnamon with the sugar in a separate bowl. Put half the apples in an oven dish and sprinkle with a third of the sugar mixture. Add the blackberries and sprinkle with the second third of sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture.
To make the crumble topping: Put the flour and cinnamon in a bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
Preheat the oven to 325°F, 170°C, gas 3 and bake the crumble for about 40 mins. Keep an eye on the top. The sugar should go golden, not black. Serve with custard.
3 eating apples, peeled, quartered and cored
2 Bramley cooking apples, peeled, quartered and cored
2 tsp cinnamon
100g demerara sugar
300g blackberries
175g plain flour
1 tsp cinnamon
140g soft brown sugar
35g porridge oats
180g cold unsalted butter
Method
Put the quartered apples in a bowl and shuffle them around to mix them up a bit. Mix the cinnamon with the sugar in a separate bowl. Put half the apples in an oven dish and sprinkle with a third of the sugar mixture. Add the blackberries and sprinkle with the second third of sugar mixture. Cover with the remaining apples and add the remaining sugar and cinnamon mixture.
To make the crumble topping: Put the flour and cinnamon in a bowl and mix well, then stir in the sugar and the oats. Cut the butter into small cubes, add to the mixture and rub it in with your fingertips until the mixture is the texture of breadcrumbs. Lay the crumble mixture on top of the fruit.
Preheat the oven to 325°F, 170°C, gas 3 and bake the crumble for about 40 mins. Keep an eye on the top. The sugar should go golden, not black. Serve with custard.
Christmas Pudding
By Leiths School of Food and Wine, from Leiths How to Cook
Serves: 8
The fruit for this pudding needs to be prepared a day ahead of steaming.
Ingredients
60g mixed dried apricots and dried figs
1 lemon
50g raisins
30g currants
50g sultanas (golden raisins)
20g chopped mixed peel
75ml brown ale
½ tablespoon rum
1 teabag (strong tea, not Lipton)
30g prunes
60g butter, softened, plus extra to grease
½ small dessert apple
20g blanched almonds
85g soft dark brown sugar
½ tablespoon treacle (dark molasses)
1 small egg, at room temperature
30g self-raising flour
1/4 teaspoon ground mixed spice
Pinch ground cinnamon
small pinch freshly grated nutmeg
small pinch ground ginger
small pinch salt
60g fresh white breadcrumbs
Method
*You can use a small Pyrex bowl for steaming. Cover with a layer of waxed paper and tin foil, then tie with butcher’s twine to secure.
A note on steaming and reheating: The first few hours of steaming are the most important, so make sure it maintains a good, steady boil. Once the pudding is cooked it can be cooled intact, with the foil still on, and kept in a cool place for a few months. To reheat the pudding, steam it as above for 2–2½ hours.
To make your own brandy butter: Beat 75 g butter until well softened. Sift in 75 g icing sugar (or use caster sugar if you prefer a slightly granular texture) and beat again until light and fluffy. Gradually beat in 3 tablespoons brandy and scoop into a serving bowl. (For an orange flavoured version, use Cointreau in place of the brandy and add the grated zest of ½ orange as you beat the butter to soften it.)
Serves: 8
The fruit for this pudding needs to be prepared a day ahead of steaming.
Ingredients
60g mixed dried apricots and dried figs
1 lemon
50g raisins
30g currants
50g sultanas (golden raisins)
20g chopped mixed peel
75ml brown ale
½ tablespoon rum
1 teabag (strong tea, not Lipton)
30g prunes
60g butter, softened, plus extra to grease
½ small dessert apple
20g blanched almonds
85g soft dark brown sugar
½ tablespoon treacle (dark molasses)
1 small egg, at room temperature
30g self-raising flour
1/4 teaspoon ground mixed spice
Pinch ground cinnamon
small pinch freshly grated nutmeg
small pinch ground ginger
small pinch salt
60g fresh white breadcrumbs
Method
- Roughly chop the apricots and figs. Finely grate the zest from the lemon, then squeeze the juice from half the lemon. Put the raisins, currants, sultanas and mixed peel into a bowl and add the ale, rum and lemon zest and juice. Cover and leave to soak overnight. Make a pot of tea with the teabag and leave to cool. Put the prunes in a separate bowl, pour over the cold tea and leave to soak overnight.
- When ready to steam the pudding, grease a 1 litre pudding basin* with butter. Prepare the saucepan for steaming and the cover for the pudding.
- Drain the prunes, discarding the tea, then coarsely chop them and add to the fruit and beer. Grate the unpeeled apple and finely chop the almonds.
- Put the butter and sugar into a large bowl and cream together until pale and fluffy. Stir in the treacle.
- Beat the egg and gradually add to the creamed butter and sugar, beating well after each addition.
- Sift the flour, spices and salt together over the mixture. Add the breadcrumbs and fold in with a large spoon. Stir in the nuts, dried fruit and soaking liquor.
- Spoon the mixture into the buttered pudding basin and level the surface. Cover with the greaseproof paper and foil and secure under the rim, leaving a string handle to make it easier to lift the pudding.
- Place the pudding basin on the trivet in the steamer and pour in enough boiling water to come at least halfway up the sides of the basin (not touching the foil). Place the pan over a medium heat and ensure the water is bubbling gently, but still not coming into contact with the foil.
- Put the lid on the pan and steam the pudding for 8 hours, checking the water level in the saucepan frequently and topping up with hot water to ensure it doesn’t burn dry.
- After 8 hours, lift the pudding carefully out of the steamer and remove the string and greaseproof paper cover. Wearing oven gloves, invert a serving dish over the bowl and turn both over together. Give the pudding basin a sharp shake, which should release the pudding, and carefully remove the basin. Serve the Christmas pudding with brandy butter or custard.
*You can use a small Pyrex bowl for steaming. Cover with a layer of waxed paper and tin foil, then tie with butcher’s twine to secure.
A note on steaming and reheating: The first few hours of steaming are the most important, so make sure it maintains a good, steady boil. Once the pudding is cooked it can be cooled intact, with the foil still on, and kept in a cool place for a few months. To reheat the pudding, steam it as above for 2–2½ hours.
To make your own brandy butter: Beat 75 g butter until well softened. Sift in 75 g icing sugar (or use caster sugar if you prefer a slightly granular texture) and beat again until light and fluffy. Gradually beat in 3 tablespoons brandy and scoop into a serving bowl. (For an orange flavoured version, use Cointreau in place of the brandy and add the grated zest of ½ orange as you beat the butter to soften it.)