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The perfect Victoria Sponge and other baking secrets

Exclusive: ALL THE RECIPES FROM


THE GREAT BRITISH BAKE OFF FINAL
THE FINALISTS SIGNATURE BAKES and SHOWSTOPPING PETIT FOURS

including

THE JUDGES FINAL TECHNICAL CHALLENGE plus THE GLORIOUS STREET PARTY BRITAINS BEST AMATEUR BAKER 2011!

as well as and

CONTENTS
Introduction 4 The Final Technical Challenge: Sacher Torte
The Recipe from the Competition Marys Foolproof Sacher Torte Recipe

5
6 7

The Finalists Signature Bakes: Millefeuille


Hollys Banoffee Millefeuille with Chocolate and Caramel Icing Joannes Blueberry Millefeuille with Raspberry Coulis Mary-Annes Lemon and Ginger Millefeuille

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10 11 12

The Final Showstopper Challenge: Petit Fours


Gooseberry and Elderflower Jam Bakewell Tarts Seaside Neopolitan Ice Cream Sandwiches Wimbledon Strawberries and Cream Meringue Nests

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15 16 17

Hollys

Mini Victoria Sandwiches White Chocolate and Raspberry Mini Meringues Mini Banoffee Mousses

Joannes

19 20 21

Strawberry Rhubarb Cheesecakes Fruit Tarts with Elderflower Custard Black Fruit Meringues with Everlasting Syllabub

Mary Annes

23 24 25

And the winner is...

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Welcome to The Great British Bake Offs exclusive recipe booklet

Here, youll find all the recipes from our mouth-watering grand finale, plus photos of the bakers during the three nerve-testing challenges, as well as all the finished bakes and the moment the winning baker was revealed. The first challenge for the three finalists, Holly, Joanne and Mary-Anne, was Mary Berrys Sacher Torte. Despite the bakers being presented with the same, albeit basic recipe, no Sacher Torte looked alike. Mary has included her foolproof recipe here for you to try at home (see page 7). Or, if you are feeling confident, take up the Technical Challenge yourself with the actual basic recipe the bakers used in the competition (see page 6). Can you make a perfect version of this luxuriously rich chocolate delight in 2 hours 40 minutes? Next up, the bakers had to create their own Millefeuille. They had to make 12 sweet Millefeuille, approximately 5 x 10cm in size, comprising three stacked layers of rough flaky pastry, filled with a flavoured cream filling and

decorated as they saw fit. The recipe asked them to demonstrate their creativity and personality and they had 2 hours 40 minutes to bake, assemble and ice them. Why not make all three and see if you agree with the judges comments? For the final, the bakers had to pull out all the stops with a bespoke selection of petit fours, which they presented at a very British street party. They had to make three original and contemporary petit fours that encapsulated an English summer. One had to be a meringue, one sweet pastry and one sponge-based. They had to bake 12 of each bite-size treat, demonstrating the highest level of skill and imagination, and they had 5 hours to complete the challenge. One final rule no cake stands allowed and the bakers certainly came up with some imaginative alternatives to present their creations. Get all three finalists recipes here and if youre feeling creative, why not share your recipe ideas for Millefeuille and Petit Fours? Go to: www.bakeoffbook.co.uk

THE FINAL TECHNICAL CHALLENGE

SACHER TORTE

The Recipe from the Competition


150g plain chocolate (39% cocoa solids) 150g unsalted butter, softened 100g caster sugar teaspoon vanilla extract 5 large eggs, separated 75g ground almonds 55g plain flour For the topping and the icing about 6 tablespoons apricot jam 150g plain chocolate (39% cocoa solids) 200ml double cream 25g milk chocolate

Melt the chocolate. Beat the butter with the sugar, then add the chocolate and the vanilla extract and beat again. Beat the egg yolks into the mixture, then add the ground almonds and flour. Whisk the egg whites, then fold into the chocolate mixture. Pour into the tin. Bake at 180C/350F/gas 4 for 45 to 50 minutes, then turn out onto a wire rack to cool. For the topping, brush the apricot jam over the cake. Make the chocolate icing. When it is the right consistency, spread it over the top and sides of the cake. Pipe Sacher across the top in milk chocolate.

Marys Foolproof Sacher Torte


This chocolate cake is said to have been invented in Vienna by the chef Franz Sacher in 1832. It is quite dense and rich, so this recipe easily serves 12. Serve in small wedges only, with coffee or tea. The cake improves if left a day or two before cutting.
Makes 1 medium cake 150g plain chocolate (39% cocoa solids), broken up 150g unsalted butter, softened 100g caster sugar tsp vanilla extract 5 large eggs, separated 75g ground almonds 55g plain flour, sifted For the topping and icing about 6 tablespoons apricot jam, sieved 200ml double cream 150g plain chocolate (39% cocoa solids), broken up 25g milk chocolate, broken up, to decorate 1 x 23cm deep round cake tin, greased and the base lined with baking paper; a small greaseproof paper icing bag (or a small plastic bag)

Preheat the oven to 180C/350F/gas 4. Put the chocolate into a heatproof bowl and set over a pan of steaming hot but not boiling water. Melt, stirring occasionally, then remove from the pan and cool slightly. Beat the butter until really soft, then gradually beat in the sugar and continue beating until the mixture is light and fluffy. Add the cooled chocolate and the vanilla and beat to mix. Beat in the egg yolks, then fold in the ground almonds and flour. The mixture will be quite thick at this stage. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. Bake for 45 to 50 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes, then turn out and peel off the lining paper. Finish cooling on a wire rack. For the topping, heat the apricot jam in a small pan, then brush evenly over the top and sides of the cold cake. Allow to set. To make the icing, heat the cream in a small pan until piping hot. Remove from the heat, add the plain chocolate and stir until it has melted. Leave the icing to cool until it has a coating consistency, then pour onto the centre of the cake and spread gently over the top and down the sides. Leave to set. Melt the milk chocolate as above. Spoon into the paper icing bag and snip off a corner. Pipe Sacher across the top of the cake and leave to set.

THE FINALISTS SIGNATURE BAKEs

MILLEFEUILLE

Hollys Banoffee Millefeuille with Chocolate and Caramel Icing


To make the pastry, follow the method described on pages 153 and 154 of the book, giving the pastry 3 more turns (rolling out, folding into thirds and chilling) after the last of the fat has been added. Make sure the pastry is well chilled and rested after the last turn. Roll out the pastry on a lightly floured worktop to a rectangle 3mm thick and about 37 x 46cm. Put your hands under the pastry and lift it up, then let it fall back down gently onto the worktop, to allow it to shrink back a little. Cut out 18 rectangles each about 7.5 x 12cm, using a ruler to measure accurately. Line one of the baking sheets with nonstick baking paper. Arrange half of the rectangles on the lined sheet and the rest on another sheet of baking paper. Prick all the rectangles well using a fork, then dust with plenty of sifted icing sugar. Chill for 20 minutes. Meanwhile, preheat the oven to 220C/425F/gas 7. Bake the pastry rectangles on the baking sheet for 10 minutes or until just beginning to turn brown on top. Cover them with a second sheet of baking paper and top with the second baking sheet (this will help them cook evenly), then bake for a further 7 minutes. Uncover and check that the pastry is cooked and crisp; if not, bake uncovered for a further 3 minutes or so. Cool on a wire rack. Repeat with the remaining rectangles. When all the pastry is cold, trim into neat 5 x 10cm rectangles using a sharp knife, or a serrated knife or pizza cutter use a home-made card template as a guide, or a ruler. To make the caramel, put the sugar and butter in a medium pan (preferably non-stick) and heat gently until melted and smooth. Add two-thirds of the tin of condensed milk (keep the rest for another use) and cook, stirring, until the mixture starts to bubble. Remove from the heat and leave to cool. Transfer to the squeezy icing bottle or the icing bag (snip off the corner or tip just before using). Whip the cream until stiff, then fold in the liqueur and sugar to taste. Transfer to the piping bag fitted with the plain tube and chill until needed. Mix the icing sugar and cocoa with enough boiling water to make a spreadable, smooth glac icing. Spread the glac icing over the smooth underside of 6 pastry rectangles. Quickly run lines of caramel on top of the wet icing and draw a cocktail stick through to make a feather design. To assemble, pipe a layer of banana cream followed by a piped drizzle of caramel onto each of the remaining 12 pastry rectangles. Stack them up with the iced layer on top to make 6 pastries each with 3 layers. Dust with icing sugar, if wished. Keep cool and serve as soon as possible after assembling.

Makes 6 For the pastry 500g plain flour teaspoon salt 160g unsalted butter, at room temperature 160g lard, at room temperature 1 tablespoon white wine vinegar about 500ml icy water icing sugar, for dusting For the caramel 100g dark brown muscovado sugar 100g unsalted butter 1 x 397g tin condensed milk For the banana cream 250ml double cream, well chilled 1 tablespoons banana liqueur (crme de banane) OR Kahlua icing sugar, to taste For the glac icing 100g icing sugar 1 teaspoon cocoa powder 12 tablespoons boiling water 2 baking sheets; non-stick baking paper; a squeezy icing bottle or a small plastic icing bag (or a greaseproof icing bag); a piping bag fitted with an 1cm plain tube

10

Joannes Blueberry Millefeuille with Raspberry Coulis


To make the rough puff pastry, first chill the butter in the freezer until very hard but not totally frozen. Sift the flour and salt into a mixing bowl, then grate the butter straight into the flour. Make up the pastry with the icy water as described on page 164 of the book. After the fourth turn, wrap and chill for 20 minutes. Roll out the pastry on a lightly floured worktop to a large rectangle. Using a ruler and a large sharp knife, trim the sides to make a neat 33 x 36cm rectangle. With the help of the ruler, cut the pastry into 18 rectangles, each 6 x 11cm. Line one of the baking sheets with non-stick baking paper. Arrange 9 rectangles on the lined sheet. Arrange the rest on another sheet of baking paper. Prick all the rectangles well, then chill for 30 minutes. Meanwhile, preheat the oven to 220C/425F/gas 7. Cover the pastry rectangles on the baking sheet with a sheet of baking paper and top with the second baking sheet. Bake for 10 minutes, then remove the top baking sheet and the paper. Dust well with icing sugar and bake for a further 10 to 15 minutes or until thoroughly cooked, crisp and a good golden brown. Transfer to a wire rack and leave to cool. Bake the remaining rectangles in the same way. To make the coulis, put the raspberries and 1 tablespoon icing sugar into a foodprocessor and blend until smooth. Taste and add a little more sugar as needed. Press through a fine sieve to remove the seeds, then cover and chill. Whip the cream until just stiff, then spoon into the piping bag fitted with the plain tube. Using a serrated knife and a ruler, trim each pastry rectangle to 5 x 10cm. On each of 12 of the rectangles, pipe 12 dots of whipped cream, spacing the dots evenly. Place blueberries in the spaces between the dots. Spoon 1 tablespoon of the coulis into a mixing bowl and reserve for the icing. Transfer the rest of the coulis to the squeezy icing bottle or the icing bag (snip off the corner or tip). Pipe dots of coulis over the blueberries and cream, then sprinkle with most of the chopped hazelnuts. For the icing, add the sugar and 1 to 2 teaspoons cold water to the reserved coulis, stirring to make a smooth, thick but just runny glac icing (see page 69). Spread this over the 6 remaining pastry rectangles, then sprinkle with the remaining hazelnuts. Assemble the millefeuilles with the iced layer on top. Decorate each with a raspberry. Serve as soon as assembled or keep chilled and serve as soon as possible.

Makes 6 For the pastry 240g unsalted butter 325g plain flour good pinch of salt about 250ml icy water icing sugar, for dusting For the raspberry coulis 125g raspberries 23 tablespoons icing sugar, sifted For the filling 250ml double cream, well chilled 200g blueberries 100g toasted hazelnuts, finely chopped For the icing 100g icing sugar, sifted 6 raspberries, to decorate 2 baking sheets; non-stick baking paper; a piping bag fitted with a 1cm plain tube; a squeezy icing bottle, or a greaseproof paper icing bag (or small plastic bag)

11

Mary-Annes Lemon and Ginger Millefeuille


Make up the rough puff pastry as described on page 164 of the book, adding the lard to the flour with the butter. After the fourth turn, wrap the pastry and chill for 30 minutes. Line one of the baking sheets with non-stick baking paper. Cut the piece of pastry in half. Wrap one half and return to the fridge. Roll out the other half on a lightly floured worktop to a large thin rectangle, about 34 x 28cm (if necessary trim to fit the baking sheet). Lift onto the prepared sheet and prick well, then chill for 20 minutes. Meanwhile, preheat the oven to 220C/425F/gas 7. Cover the pastry with another sheet of baking paper and set the second baking sheet on top, then bake for 10 minutes. Remove the top baking sheet and paper, and dust the pastry with sifted icing sugar. Bake uncovered for a further 10 to 12 minutes or until a good golden brown and crisp. Transfer to a wire rack and leave to cool. Repeat with the second piece of pastry. Using a ruler and a sharp knife or pizza cutter, cut 9 rectangles, each 5 x 10cm, from each sheet of pastry. Make the lemon curd as described on page 32. Leave to cool, then cover and chill. To make the ginger cream, put the stem ginger and syrup in a foodprocessor or blender and process to make a smooth pure. In a bowl, whisk together the cream, crme frache and cream cheese until stiff, then fold in the ginger pure and 3 tablespoons of the lemon curd. Spoon into the piping bag fitted with the plain tube. Pipe the ginger cream in blobs onto 12 of the pastry rectangles. Use the icing sugar and lemon juice to make a smooth and spreadable glac icing as described on page 69. Remove a small portion and tint it yellow using the food colouring or lemon curd; transfer to the squeezy icing bottle or the icing bag (snip off the corner or tip just before using). Spread the white icing over the remaining 6 pieces of pastry and immediately pipe with lines of yellow icing. Drag a cocktail stick through the icing to feather. Assemble the millefeuilles, using 2 layers of creamtopped pastry with a top layer of iced pastry for each. Eat as soon as assembled or chill and eat as soon as possible.

Makes 6 For the pastry 375g strong white bread flour good pinch of salt 125g unsalted butter, chilled and diced 125g lard, chilled and diced about 225ml icy water 1 teaspoons lemon juice icing sugar, for dusting For the lemon curd 60g unsalted butter, diced 60g caster sugar finely grated zest of 1 unwaxed lemons 4 tablespoons lemon juice 2 large eggs plus 2 large egg yolks OR use 3 tablespoons readymade lemon curd For the ginger cream 3 large, round pieces stem ginger from a jar 2 tablespoons ginger syrup from the jar 100ml double cream, chilled 100ml crme frache, chilled 100g full-fat cream cheese, chilled For the icing 100g icing sugar, sifted 23 teaspoons lemon juice or cold water dot of yellow food colouring or lemon curd 2 baking sheets; non-stick baking paper; a piping bag fitted with a 1cm plain tube; a squeezy icing bottle or a small plastic icing bag (or a greaseproof icing bag)

12

THE FINAL SHOWSTOPPER CHALLENGE

PETIT FOURS

13

HOLLY

14

Gooseberry and Elderflower Jam Bakewell Tarts


To make the sweet shortcrust pastry, put the flour and sugar into the bowl of a food-processor and pulse until combined. Add the diced butter and process until the mixture resembles fine crumbs. Add the seeds from the vanilla pod and pulse just to combine. Transfer the mixture to a mixing bowl and, using a round-bladed knife, work in enough egg to make a soft but not sticky dough (if there are dry crumbs at the bottom of the bowl, add a few drops of water). Wrap and chill for about 20 minutes or until firm. Meanwhile, make the jam. Put the gooseberries into a medium pan with 150ml water and simmer for about 15 minutes or until very tender. Add the sugar and stir over low heat, without boiling, until the sugar has completely dissolved. Then turn up the heat and boil for about 5 minutes or until setting point is reached. To test the jam has reached this point, remove the pan from the heat and drop a teaspoonful of jam onto a chilled saucer. Leave for a few seconds, then gently draw the tip of your finger through the jam. If it has formed a skin that wrinkles the jam is ready; if not, boil for a minute more and test again. Transfer the jam to a heatproof bowl, stir in the cordial and leave to cool. While the jam is cooling, roll out the pastry on a lightly floured worktop to the thickness of a pound coin. Cut out rounds using the plain cutter, re-rolling the trimmings to cut more rounds. Use to line the holes in the mini-muffin tray or the tartlet tins (depending on how many tartlet tins you have, you may have to bake the tarts in batches). Chill for 15 minutes. Preheat the oven to 180C/350F/gas 4. Meanwhile, make the frangipane filling. Using a wooden spoon or an electric mixer, beat the butter with the sugar until light and fluffy. Gradually beat in the egg, then stir in the ground almonds. To assemble the tartlets, put a small dab of jam no more than teaspoon into the base of each pastry case. Spoon the frangipane filling on top to cover, keeping the filling slightly lower than the top of the pastry sides. Bake for about 15 minutes or until the filling is almost set. Remove from the oven and quickly arrange the flaked almonds on top of each tartlet in a daisy or flower pattern. Return the tartlets to the oven and bake for a further 5 to 10 minutes or until a good golden brown and firm to the touch. Remove and cool for 5 minutes before lifting the tartlets from the tins onto a wire rack. Leave to cool completely. To finish, pipe or drizzle a little glac icing on top of the tartlets, or dust with icing icing, and decorate with sugared elderflower heads (see page 293).

Makes about 18 For the pastry 250g plain flour 50g icing sugar 125g unsalted butter, chilled and diced seeds from vanilla pod 1 large egg For the jam 225g cooking gooseberries, topped and tailed 225g jam sugar 1 tablespoon elderflower cordial OR use 3 tablespoons readymade gooseberry conserve For the frangipane 50g unsalted butter, softened 50g caster sugar 1 large egg, beaten 50g ground almonds 1 tablespoon flaked almonds To decorate (optional) Glac Icing (see page 69) or icing sugar fresh elderflower heads 1 egg white caster sugar, for dipping 1 x 12-hole mini-muffin tray (or 4.5cm tartlet tins, set on a baking sheet); a 5.5cm plain round cutter

15

Seaside Neapolitan Ice Cream Sandwiches


Makes 18 For the chocolate sponge 2 large eggs in their shells (at room temperature), unsalted butter (at room temperature), caster sugar, plain flour, 1 tablespoons cocoa powder For the vanilla sponge 2 large eggs in their shells (at room temperature), unsalted butter (at room temperature), caster sugar, plain flour, seeds from 1 vanilla pod For the pink sponge 2 large eggs in their shells (at room temperature), unsalted butter (at room temperature), caster sugar, plain flour, a dot of red food colouring For the buttercream 150g caster sugar 50ml cold water 2 large egg whites, at room temperature 200g unsalted butter, at room temperature 1 teaspoon vanilla extract For the brandy snap flakes 50g unsalted butter 50g caster sugar 30g golden syrup 50g plain flour teaspoon ground ginger finely grated zest of unwaxed lemon 100g good-quality milk chocolate, melted For the ganache 100ml double cream 100g good-quality milk chocolate, chopped For the raspberry sauce 100g raspberries 100g jam sugar 1 swiss roll tin (20 x 30cm), greased and lined with baking paper; a piping bag fitted with a 1.5cm (in) plain tube; 18 paper or foil cup-cake wrappers or cases

Preheat the oven to 180C/350F/ gas 4. For the chocolate sponge, weigh the eggs in their shells and use the same weight (in grams) of butter, sugar and flour. Remove 1 tablespoons of the flour and replace it with the cocoa. Use these ingredients to make up a Victoria sponge mixture as on page 17 of the book. Spread the mixture evenly in the prepared tin. Bake for 12 to 15 minutes or until firm. Remove from the oven and leave in the tin for a minute, then turn out onto a wire rack. Peel off the lining paper and leave to cool. Re-line the tin, then make the vanilla sponge in the same way, adding the vanilla seeds to the eggs. Re-line the tin again and make the pink sponge in the same way, adding a dot of red food colouring to the mixture at the end to tint it pink. When the sponges are cool, carefully trim the sides to remove crusty bits. Using a serrated knife and a ruler, cut each sponge into 5cm squares. You will have 18 squares of each sponge. Set aside until needed. Make the buttercream as described on page 39. Spoon half into the piping bag fitted with the plain tube; cover the rest. Leave in a cool spot, but not the fridge, until needed. For the brandy snap flakes, make up the brandy snap mixture as shown on page 61, adding the lemon zest instead of juice, and use about teaspoonful of the mixture for each mini brandy snap. Bake for 6 to 8 minutes, and shape around a chopstick. Leave to cool, then dip the ends in melted chocolate to coat. Leave to set on non-stick baking paper in a cool spot, not the fridge. To make the ganache, heat the cream until scalding hot but not quite boiling. Remove from the heat and add the chocolate pieces. Stir until smooth, then leave until thick enough to spread. To make the raspberry sauce, pure the raspberries in a food-processor. Add the sugar and process until very smooth. Press the mixture through a sieve to remove the seeds. To assemble, spread the pink and chocolate sponge squares with buttercream, then stack in pairs with the pink sponge at the bottom. Top with the vanilla sponge squares. Spread ganache over the top of each sandwich. Decorate each with a swirl of buttercream and a brandysnap flake, and set in the cup-cake cases. Just before serving, add a drizzle of raspberry sauce.

16

Wimbledon Strawberry and Cream Meringue Nests


Preheat the oven to 120C/250F/gas . Make the meringue mixture as shown on page 251 of the book, adding the lemon juice instead of the cream of tartar. Spoon into the piping bag fitted with the star tube. Using a cutter or glass, draw 8 circles, each 5cm in diameter, slightly apart on the underside of the baking paper on the baking sheet. Using the circles as a guide, pipe 8 nests of meringue on the paper: start in the centre and pipe a continuous spiral of meringue to make the base, then pipe over the outer spiral to make walls 5cm high, finishing with tiny blobs if wished. Bake the nests for 1 to 2 hours or until they are dry and firm and lift easily off the paper. Dont allow them to colour. Leave to cool on a wire rack. To make the mousse, put the gelatine into a bowl, add enough cold water to cover and set aside for about 5 minutes to soften. Hull the berries and pure in a food-processor. Press the pure through a sieve to remove the seeds. Put 3 tablespoons into a small pan and warm gently. Remove the gelatine from the bowl and squeeze gently to remove excess water, then add to the pan and stir over very low heat until the gelatine has melted and the mixture is smooth do not allow it to come anywhere near boiling. Leave to cool, then stir in the rest of strawberry pure. Whip the cream until it stands in firm peaks. In another bowl, whisk the egg white until it stands in soft peaks, then whisk in the sugar. Fold the cream into the strawberry pure followed by the egg white mixture. Cover and chill until firm enough to pipe. To assemble, spoon the mousse into the piping bag fitted with the plain tube and pipe into the centre of each meringue nest. Decorate each with a halved strawberry, skin side down. Warm the redcurrant jelly until it has melted, then carefully brush the cut side of each berry with jelly to glaze.

Makes 8 For the meringue nests 2 large egg whites, at room temperature teaspoon lemon juice 100g caster sugar For the strawberry mousse 1 sheets (2.5g) gelatine 200g large ripe strawberries 100ml double cream, chilled 1 large egg white, at room temperature 40g icing sugar, sifted To decorate 8 small ripe strawberries 2 tablespoons redcurrant jelly 1 piping bag; a large star tube; a 1.5cm plain tube; a baking sheet, lined with non-stick baking paper

17

JOANNE

18

Mini Victoria Sandwiches


Preheat the oven to 180C/350F/gas 4. Make up the Victoria sponge mixture as shown on page 17 of the book. Transfer to the prepared tin and spread evenly. Bake for 16 to 18 minutes or until the sponge is golden and springs back when gently pressed. Turn out onto a wire rack, peel off the lining paper and leave to cool. To make the jam, put the strawberries into a medium pan and crush lightly with a fork or potato masher. Stir in the sugar and 2 tablespoons water, then heat gently, stirring constantly, until the sugar has completely dissolved. Bring to the boil and cook, stirring frequently, for about 5 minutes or until thick. Pour into a heatproof bowl and leave until completely cold.
Makes 10 For the sponge 115g unsalted butter, softened 115g caster sugar 2 large eggs, at room temperature teaspoon vanilla bean paste 115g self-raising flour, sifted For the jam 150g ripe strawberries, hulled 100g jam sugar OR use 3 tablespoons ready-made strawberry conserve For the buttercream 65g unsalted butter, softened 250g icing sugar, sifted 1 tablespoon milk teaspoon vanilla bean paste To decorate icing sugar, for dusting 10 ready-made crystallized roses OR sugared petals (see page 293 of the book) 1 swiss roll tin (20 x 30cm), greased and the base lined with baking paper; a piping bag fitted with a star tube; a 5cm plain round cutter

To make the buttercream, beat the butter with an electric mixer or a wooden spoon until creamy. Beat in the icing sugar, milk and vanilla to make a smooth and creamy icing. Spoon into the piping bag. To assemble, use the round cutter to cut out 20 discs of sponge. Spread jam on the underside of 10 discs, then pipe a swirl of buttercream on the jam. Sandwich with the remaining discs, browned crust side uppermost. Pipe a small swirl of buttercream on top of each, dust with sifted icing sugar and decorate with a sugared rose or petal.

19

White Chocolate and Raspberry Mini Meringues


Preheat the oven to 120C/250F/gas . Make the meringue mixture as shown on page 251 of the book, adding the lemon juice instead of the cream of tartar, and folding in the chopped nuts with the last of the sugar. Spoon into the piping bag. Using a cutter or glass as a guide, draw 8 circles, each 5cm in diameter, slightly apart on the underside of the baking paper on the baking sheet. Pipe 8 nests of meringue on the paper: start in the centre and pipe a continuous spiral of meringue 5cm in diameter to make the base, then pipe over the outer spiral to make walls 5cm high, finishing with tiny blobs if wished.
Makes 8 For the meringue nests 2 large egg whites, at room temperature teaspoon lemon juice 100g caster sugar 50g shelled unsalted pistachios, finely chopped For the filling 50g white chocolate with raspberries, chopped 150ml double cream, well chilled 8 raspberries To decorate 8 tiny mint leaves white chocolate shavings 1 piping bag fitted with a 1cm plain tube; a baking sheet, lined with non-stick baking paper

Bake for 1 to 2 hours or until they are dry and firm, and lift easily off the paper. Dont allow them to colour. Transfer to a wire rack and leave to cool. Carefully melt the chocolate in a heatproof bowl set over a pan of steaming hot but not boiling water (dont let the base of the bowl touch the hot water). Stir the chocolate until smooth, then brush around the inside of each meringue nest to coat completely. Leave to set. Whip the cream until almost stiff, then spoon into the piping bag and pipe into the meringue nests. Add a raspberry to each and decorate with a mint leaf and white chocolate shavings.

20

Mini Banoffee Mousses


To make the pastry in a food-processor, put the flour, salt and sugar into the bowl. Pulse to combine, then add the butter and pulse until the mixture looks like breadcrumbs. Add the egg yolks and 2 teaspoons cream, and pulse again until the mixture comes together to make a ball of firm but not hard dough add more cream if necessary. Wrap in clingfilm and chill for 15 minutes. Roll out the pastry on a floured worktop to the thickness of a pound coin. Cut out rounds using the plain cutter, re-rolling the trimmings to cut more rounds. Use to line the holes in the mini-muffin tray or the tartlet tins (depending on how many tartlet tins you have, you may have to bake the tarts in batches). Prick the bases well, then chill for 15 minutes. Meanwhile, preheat the oven to 180C/350F/gas 4. Bake the tartlets blind as described on page 189 of the book until the pastry is golden and crisp. Leave to cool in the muffin tray or tartlet tins, then carefully turn out. To make the toffee filling, put the sugar and butter in a non-stick frying pan and stir over low heat until the butter has melted. Stir in the cream and bring to a simmer, stirring constantly so the sugar dissolves. Leave to bubble for a minute until slightly thickened, then pour into a heatproof container and leave to cool completely. Slice the banana and pure with the sugar in a food-processor or with a hand blender. Whip the cream until stiff, then gently fold in the banana pure. Chill for 15 minutes. To assemble, spoon the toffee mixture into the pastry cases to half fill them. Spoon or pipe the banana mousse on top, then decorate with dark chocolate shavings. Chill for 30 minutes before serving.

Makes 12 For the pastry 250g plain flour pinch of salt 2 tablespoons caster sugar 125g unsalted butter, chilled and diced 2 large egg yolks 24 teaspoons double cream For the toffee filling 125g dark brown muscovado sugar 25g unsalted butter 75ml double cream For the banana mousse 1 ripe medium banana 1 tablespoon icing sugar 150ml double cream, well chilled dark chocolate shavings, to decorate 1 x 12-hole mini-muffin tray (or 4.5cm tartlet tins, set on a baking sheet); a 5.5cm plain round cutter; a piping bag fitted with a 1.5cm plain tube (optional)

21

Mary Anne

22

Strawberry Rhubarb Cheesecakes


Preheat the oven to 200C/400F/gas 6. Make up the paste as described on page 244 of the book, colouring it dark red. Spoon into the piping bag and pipe diagonal lines onto each of the lined baking sheets. Cover and chill in the freezer. Make the sponge mixture as described on page 312, omitting the cocoa powder, and divide it evenly between the two prepared baking sheets. Spread the mixture smoothly over the frozen paste design to form an even layer. Bake, turn out and cool as described on page 312. (Then turn off the oven.) Put the rhubarb, strawberries, sugar, lemon zest and 2 tablespoons water into a medium pan and cook gently for 10 to 15 minutes or until the fruit is very soft. Set a sieve over a smaller pan and strain the juices from the fruit into the pan dont press down on the fruit and try to keep the slices whole. Simmer the juices until thick and syrupy. Add to the fruit and leave to cool, then cover and chill thoroughly. Using a wooden spoon, gently beat the cream with the cream cheese and mascarpone until smooth. Add the fruit mixture and swirl through the creamy mixture. Cover and chill. To assemble the cheesecakes, measure the inside circumference and height of a cake ring (use a piece of string and a ruler to do this). With a sharp knife cut 8 strips of sponge to the same size. Use a strip of sponge, decorated side pressed against the metal, to line the inside of each ring; the strip should be just slightly below the rim. With the round cutter, cut 8 small discs of sponge for bases and gently press in place. Spoon the filling into the sponge-lined rings, right to the top, and spread level. Cover lightly and chill thoroughly. Before serving, gently lift off the rings (or carefully press the cheesecakes out of the silicone tray) and decorate each one with a tiny berry and a mint leaf.

Makes 8 For the paste 100g unsalted butter, softened 100g icing sugar, sifted 3 large egg whites, at room temperature 110g plain flour dot of red food colouring paste For the sponge 4 large egg whites, plus 4 whole eggs, at room temperature 15g caster sugar 150g ground almonds 150g icing sugar, sifted 50g plain flour 55g unsalted butter, melted and cooled For the strawberry-rhubarb mixture 125g young pink rhubarb, trimmed and thinly sliced 125g strawberries, hulled and thickly sliced 50g caster sugar finely grated zest of lemon For the cheesecake mixture 125ml double cream, well chilled 125g cream cheese, well chilled 125g mascarpone, well chilled To decorate 8 tiny strawberries 8 tiny mint leaves 2 baking sheets (about 31.5 x 25.5cm), lined with non-stick baking paper; a piping bag fitted with a 0.5cm plain tube; 8 cake rings (about 6cm diameter), oiled and set on a baking sheet (or a silicone deep-hole muffin tray); a 4cm round cutter

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Fruit Tarts with Elderflower Custard


To make the pastry, put the flour, baking powder, sugar, ground almonds and grated zests into the bowl of a foodprocessor. Pulse several times to combine, then add the diced butter and process until the mixture forms fine crumbs. Mix the egg yolk with 1 teaspoon cold water. With the machine running, add the yolk mixture through the feed tube and process to make a ball of dough. If necessary, add more water a teaspoon at a time. Wrap in clingfilm and chill for 20 minutes or until firm. Roll out the pastry on a lightly floured worktop until slightly thinner than a pound coin. Cut out discs using the plain cutter, re-rolling the trimmings if necessary, and use to line the tartlet tins or mini-muffin tray. Chill for 15 minutes. Meanwhile, preheat the oven to 180C/350F/gas 4. Bake the tartlets blind as described on page 189 of the book until the pastry is golden and crisp. Leave to cool completely in the tins before turning out. To make the pastry cream, follow the method on page 235, adding the elderflower cordial just before pouring the mixture into a bowl to cool (omit the cream). Chill thoroughly. To make the sweet glaze, dissolve the sugar in half of the fruit juice over low heat. Whisk the cornflour with the rest of the juice in a heatproof bowl, then whisk in the warm juice. Return the mixture to the pan and whisk over medium heat until the glaze boils and thickens. Add the golden syrup and whisk until the glaze comes back to the boil. Remove from the heat and keep hot. To assemble the tartlets, spoon the pastry cream into the pastry cases and top with the fruit. If necessary, reheat the glaze so it is hot and runny, then very lightly brush over the fruit. Add a tiny sprig of mint to each tartlet and serve as soon as possible.

Makes 12 For the sweet shortcrust pastry 125g plain flour teaspoon baking powder 60g caster sugar 15g ground almonds finely grated zest of unwaxed lemon finely grated zest of unwaxed orange 60g unsalted butter, chilled and diced 1 large egg yolk For the pastry cream 125ml creamy milk vanilla pod, split open 2 large egg yolks 25g caster sugar 1 tablespoon cornflour 1 tablespoon elderflower cordial, or to taste For the sweet glaze 50g caster sugar 125ml fruit juice to match fruit (or cranberry or orange juice) 1 tablespoon cornflour 1 tablespoon golden syrup To decorate about 250g small berries and/or currants small mint leaves 1 x 12-hole mini-muffin tray (or 4.5cm tartlet tins set on a baking sheet); a 5.5cm plain round cutter

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Black Fruit Meringues with Everlasting Syllabub


Preheat the oven to 120C/250F/gas . To make the meringue, whisk the egg whites until they stand in stiff peaks, then whisk in 1 tablespoons cold water and continue whisking for another minute. Combine the sugar with the powdered fruit, if using, and gradually whisk in to make a firm, glossy meringue. Spoon the meringue mixture into the piping bag.
Makes 8 For the meringue 2 large egg whites, at room temperature 140g caster sugar 2 tablespoons dried, powdered fruit (optional) For the syllabub 3 tablespoons Muscat dessert wine 1 tablespoon brandy finely grated zest and juice of unwaxed lemon 2 tablespoons caster sugar freshly grated nutmeg 150ml double cream, well chilled To decorate 200g fresh blackberries and/or blackcurrants tiny mint leaves 1 baking sheet, lined with nonstick baking paper; a piping bag fitted with a 1cm plain tube

Using a cutter or glass as a guide, draw 8 circles, each 6cm in diameter, on the underside of the paper lining the baking sheet. Pipe a 6cm disc of meringue, following one of the drawn circles, then pipe 2 rings on top to make the walls of the basket. Repeat to make 8 baskets. Pipe 8 sticks of meringue, each 6cm long, on the baking sheet these will become the dippers. Bake for 40 minutes, then reduce the temperature to 110C/225F/gas and bake for a further 2 hours or until crisp and dry. Dont allow the baskets to colour. Remove from the baking sheet and cool on a wire rack. To make the syllabub, put the wine, brandy, lemon zest and juice, and sugar into a large bowl. Stir for a minute, then cover and leave overnight in the fridge so the flavours can develop. Next day, add a little freshly grated nutmeg to the syllabub, then whisk in the cream using an electric mixer. Continue whisking until the syllabub is thick enough to hold its shape take care not to overbeat or the mixture will curdle. Spoon the syllabub into the meringue baskets and decorate with the fresh fruit and mint leaves. Serve any extra syllabub alongside, with the meringue sticks for dipping.

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STREET PARTY
AND THE WINNER IS...

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The book and digital booklet are published to accompany the television series entitled The Great British Bake Off, first broadcast on BBC TWO in 2011.

Executive Producer: Anna Beattie Series Editor: Melissa Brown Series Director: Andy Devonshire Senior Producer: Jane Treasure Producers: Claire Emerson, Emma Phillips Unit manager: Caron Miles Head of Production: Letty Kavanagh BBC Commissioning Executive: Emma Willis Recipes Love Productions 2011 Photography and design Woodlands Books Ltd 2011 Love Productions has asserted its right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. The Random House Group Limited Reg. No. 954009 Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk A CIP catalogue record for this book is available from the British Library. To buy books by your favourite authors and register for offers, visit www.randomhouse.co.uk BBC Books and Love Productions would like to thank all the contestants and Linda Collister. And a special thanks to the bakers for the following recipes, which all appear as The Best of the Bake-off in the book: Ben: Rhubarb and Custard Cup Cakes (page 39) Holly: Cherry Bakewell Cup Cakes (page 26), Mint Chocolate Macaroons (page 97), Picnic Loaf (page 124), Stilton, Potato and Caramelised Onion Pie (page 153) Ian: Stilton, Spinach and New Potato Quiche (page 166) Janet: Christmas Shortbread and Marzipan Biscuits (page 75), Rhubarb Meringue Pie (page 196), Rhubarb and Ginger Baked Cheesecake (page 262) Jason: Macaroon Mocktails (page 84), Cheese and Onion Tear and Share Loaf (page 110), Salmon and Pak Choi Quiche (page 168), Blueberry Bakewell Tarts (page 186) Joanne: Chocolate and Orange Cup Cakes (page 28), Raisin, Banana and Chocolate Pastries (page 226), Rum and Raisin Baked Cheesecake (page 260), Limoncello and White Chocolate Croquembouche (page 238) Keith: Earl Grey Cup Cakes (page 46) Mary Anne: Melting Moments (page 70), Chocolate Orange Mousse Cake (page 244), Chocolate and Raspberry Opera Cake (page 312) Rob: Chocolate, Fennel and Ginger Tarts (page 189) Simon: Smoked Haddock and Watercress Quiche (page 169) Urvashi: Elderflower and Honeycomb Tarts (page 194) Yasmin: Sweet Coconut Rolls (page 126)

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