You may that remember that last year, I took part in the Forman and Field’s Valentines Cook Off, well this year they have invited me to take part in a Jubilee Bake Off with lots of lovely bloggers. The other bloggers taking part are:
We have all been lucky enough to be sent a fabulous box of inspiring ingredients and told to bake to our heart’s content in honour of the Queen’s jubilee. In the boxes we received:
ORIGINAL BEANS CRU VIRUNGA 70% DARK CHOCOLATE A new chocolate producer that is rapidly becoming the choice of top Chefs, chocolatiers and restaurants including Marcus Wareing, The Fat Duck, Galvin at Windows and Damian Allsop to namedrop but a few.
DOVE’S FARM FLOUR This general purpose white flour is milled from English wheat grown by organic farmers to Ethical Trade standards which involve a fair price for the farmer and fair treatment of workers, as well as involvement with local communities. This is great for baking pastry, cakes and biscuits.
LONGMAN’S UNSALTED FARM BUTTER Proper butter from a family run Dairy farm in Somerset.
FORMAN & FIELD LEMON CURD Our own handmade lemon curd from the Forman & Field kitchens. Tarter than most with a good hit of lemon zest so it’s makes for a mighty fine baking ingredient.
CRÈME ANGLAISE More homemade goodness from our kitchens. We make this daily to order with lots of fresh Bourbon vanilla.
ELDERFLOWER LIQUEUR This heavenly elixir is made in small batches with hand-picked elderflowers by Bramley & Gage down in South Devon. They’re a family business with son Michael recently having taken over from his old man Edward.
MULLED PEARS The final contribution from the F&F kitchens, pears poached in a mulled red wine syrup.
From this selection of ingredients I have somehow managed to make three baked treats. Don’t ask me how I found the time but I did. I will now explain what I made, why I was inspired to make it and give the recipe.
Lemon Curd Butterfly Cakes
What is more British than a butterfly cake? I remember having them a lot as a child but they seem to have disappeared out of fashion now. The lemon curd was so delicious I knew I had to make it the start of the show in one bake. These are traditional butterfly cakes minus the cream. All they have is the lemon curd inside of them which can, depending on the lemon curd make them quite tart and not really suitable for children.
Ingredients (makes 12)
- 125g unsalted butter, softened
- 125g caster sugar
- 125g self raising flour
- 2 large eggs
- Zest of an unwaxed lemon
- Juice of half a lemon (or a whole one if you like it sharp)
- A generous teaspoon full of lemon curd per cake
- Preheat oven to 190 degrees C. Put cupcake cakes into a cupcake tray (British flag ones if possible!)
- In a food processor, add in all the ingredients except the lemon curd and whizz until a smooth batter is formed. Do not over mix as the cakes will not rise
- Spoon the mixture into the prepared cupcake cakes and cook in the oven until lightly golden brown and a knife inserted in them comes out clean. Leave to cool for 10 minutes and then remove to a wire rack until they cool completely.
- Once cooled, cut a small disc out of the top of the cupcake and then cut the disc in half. Leave to one side and spoon the lemon curd into the hole you have created in the cake. Put the disc pieces back into hole vertically to create butterfly wings. Decorate the cakes with appropriate jubilee decorations and dive in!
Mulled Pear Crumble with Crème Anglais Ice Cream
I love crumble and am constantly trying to make new variations of them and the mulled pears were calling to me to be put into one. The crème anglais was full of vanilla and as it had a short use by date, I knew I needed to do something to preserve it for longer. It is the perfect accompaniment to the crumble as the creaminess cuts through the richness of the mulled pears.
Ingredients (makes 1 small ramekin but please adjust recipe to suit whichever bowl you want to use)
For the Crumble
- 1 and a half mulled pears, chopped into small chunks
- About 100ml of syrup from the jar of mulled pears
- 50g unsalted butter, softened and cut into cubes
- 100g plain flour
- 50-75g caster sugar, depending on how sweet you like your crumble
For the Ice Cream
- Jar of Crème Anglais ( or homemade custard)
- Pour the Crème Anglais into a suitable container with a lid that can go into the freezer. Pop into the freezer and stir every two – four hours with a fork until completely frozen to prevent large ice crystals forming.
- Put the mulled pear chunks into your baking dish and put the syrup into a saucepan. Reduce the syrup until slightly thickened. Do not reduce it too much as it will cook more in the crumble. Set aside and leave to cool.
- Meanwhile, make the crumble topping by rubbing the flour and the butter together. Add in the sugar and mix together.
- Pour the reduced syrup over the mulled pear chunks and top with the crumble topping. Bake in a 180 degrees C oven until lightly golden brown and bubbling.
- Take the ice cream out of the fridge 10-15 minutes before you want to serve it. Serve a generous scoop next to the crumble and tuck in.
GB Dark Chocolate Cake
This is a very quick, made in one bowl simple but amazing chocolate cake. It is moist and very yummy showing the flavour of the dark chocolate to its full potential. I do not usually get this quality chocolate to bake with so I knew I had to show it off in some way. I did add some milk chocolate to mix as I think too much dark chocolate can be overpowering. I decorated the cake with Renshaw’s Great British Icing Pack and followed the instructions on the box to make the Union Jack. I took this cake to the Merry Hill Centre Mummy Morning Jubilee Cake Club today and despite the fact it did not win, I still got lots of comments of how moist and delicious the cake was despite the fact I baked it on Sunday night. If you only make one of these baked treats for this coming jubilee weekend, then I urge you to make this one. Everyone will love it!
Ingredients (makes 1 20cm square cake)
- 100g dark chocolate, buttons or chop a bar into chunks
- 100g milk chocolate, buttons or chop a bar into chunks
- 200g unsalted butter, cut into chunks
- 200g caster sugar
- 100g plain flour
- Pinch of salt
- 3 eggs, beaten
- Any decorations or toppings you like
- Grease and line a 20cm square cake tin and set aside. Preheat the oven to 190 degrees C.
- Put the chocolate and the butter in a heatproof bowl over simmering water and melt together, stirring frequently.
- Once melted, remove from the heat and stir in the sugar until combined.
- Fold in the flour and salt and finally add in the eggs. Stir to combine and pour the batter into the prepared cake tin. The batter will be quite runny but don’t worry as this makes a more moist cake.
- Bake in the oven for 40 minutes or so until a knife inserted into the centre of the cake comes out clean. Once cool, remove from the tin and decorate however you see fit.
Many thanks to Forman and Field for inviting me to take part in the bake off. I had a great time thinking about and creating the recipes. If you are on Twitter, you can follow all the bake off action using the hashtag #formansjubileebakeoff