rnd15 schools bakingrecipe
Mary’s
FruIt Tarts RecIpe
TEC CHA HNICAL LL Goo ENGE d
luck
!
Ingredients
Method
For the pate sucree: 100g/3½oz plain flour 75g/2½oz softened butter 75g/2½oz caster sugar 3 medium egg yolks
1 To make the pastry measure the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
For the filling: 400ml of double cream 1 tsp of vanilla bean paste 1 tbsp of sifted icing sugar
3 Knead the mixture gently until smooth.
2 Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. 4 Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. 5 Pre-heat the oven to 190C/Fan 170C/Gas 5.
To finish: 3 tbs apricot jam 3 punnets of raspberries
6 To make the glaze, warm the jam in a pan, then sieve. Add a splash of water if needed to make the glaze runny. Leave to one side. 7 Roll out the pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm (3 inch) straight pastry cutter. Re-roll the trimmings once only. 8 Ease the pastry rounds into patty tins and prick lightly with a fork. Place a small piece of baking parchment into each pastry case and fill with lentils or rice. 9 Bake the pastry cases in the pre-heated oven for about 15 minutes or until golden brown. 10 Turn out onto a wire rack, remove the paper and lentils/rice, and leave to cool.
SUGGESTED SELLING PRICE
●
£2
11 To make the filling, whip the cream, sugar and vanilla until it forms soft peaks and spoon a little into each tartlet case. Arrange the fruits on top and brush the jam liberally over the fruits to glaze.
15 mins cooking time ● Oven Temp: 170°C / Gas 5 ● Makes 12 tartlets
Recipes from the Great Comic Relief Bake Off Recipe Book
Mary’s traybake RecIpe
Ingredients
Method
225g/8oz margarine, softened 175g/6oz light muscovado sugar 200g/7oz black treacle 300g/10oz self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground allspice 4 free-range eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped
1 Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
RND15/229. Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland).
For the icing 75g/2½oz icing sugar, sieved 3 tbsp stem ginger syrup from the jar 3 pieces stem ginger from a jar, chopped coarsely Zest of 1 lemon
2 Preheat the oven to 160C/325F/Gas 3. 3 Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but, of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.) 4 Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. 5 Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely. 6 To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate.
SUGGESTED SELLING PRICE
Maryʼs top tip ● ●
£1
7 Allow the icing to set before slicing the traybake to serve.
Make this traybake in advance and you can freeze it before adding the icing – in fact freezing improves the taste.
Less than 30 mins preparation time 30 mins to 1 hour cooking time ● Makes 15-20 slices
T he fa bulous Comic G rea R is as ja elief Bake O t m - pac ff Boo k k Sp ong e with ed as a V ic to t as t y t ria and id ips, re e cipes up a sh as to help y ou ser ow - s to ve p p Availa ble fro ing bake sa le m Sain r e dn o sbur y ’s . s e d ay .com/s , all goo hop an d b ook d s to re s £ 2 .50 f with £ 2 .0 0 fr or just b o ok g om ea oing to ch On sale Co from 1 mic Relief. 2 th F e bruar y .
FruIt Tarts RecIpe
TEC CHA HNICAL LL Goo ENGE d
luck
!
Ingredients
Method
For the pate sucree: 100g/3½oz plain flour 75g/2½oz softened butter 75g/2½oz caster sugar 3 medium egg yolks
1 To make the pastry measure the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
For the filling: 400ml of double cream 1 tsp of vanilla bean paste 1 tbsp of sifted icing sugar
3 Knead the mixture gently until smooth.
2 Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. 4 Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. 5 Pre-heat the oven to 190C/Fan 170C/Gas 5.
To finish: 3 tbs apricot jam 3 punnets of raspberries
6 To make the glaze, warm the jam in a pan, then sieve. Add a splash of water if needed to make the glaze runny. Leave to one side. 7 Roll out the pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm (3 inch) straight pastry cutter. Re-roll the trimmings once only. 8 Ease the pastry rounds into patty tins and prick lightly with a fork. Place a small piece of baking parchment into each pastry case and fill with lentils or rice. 9 Bake the pastry cases in the pre-heated oven for about 15 minutes or until golden brown. 10 Turn out onto a wire rack, remove the paper and lentils/rice, and leave to cool.
SUGGESTED SELLING PRICE
●
£2
11 To make the filling, whip the cream, sugar and vanilla until it forms soft peaks and spoon a little into each tartlet case. Arrange the fruits on top and brush the jam liberally over the fruits to glaze.
15 mins cooking time ● Oven Temp: 170°C / Gas 5 ● Makes 12 tartlets
Recipes from the Great Comic Relief Bake Off Recipe Book
Mary’s traybake RecIpe
Ingredients
Method
225g/8oz margarine, softened 175g/6oz light muscovado sugar 200g/7oz black treacle 300g/10oz self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground allspice 4 free-range eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped
1 Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin.
RND15/229. Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland).
For the icing 75g/2½oz icing sugar, sieved 3 tbsp stem ginger syrup from the jar 3 pieces stem ginger from a jar, chopped coarsely Zest of 1 lemon
2 Preheat the oven to 160C/325F/Gas 3. 3 Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but, of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.) 4 Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. 5 Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely. 6 To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate.
SUGGESTED SELLING PRICE
Maryʼs top tip ● ●
£1
7 Allow the icing to set before slicing the traybake to serve.
Make this traybake in advance and you can freeze it before adding the icing – in fact freezing improves the taste.
Less than 30 mins preparation time 30 mins to 1 hour cooking time ● Makes 15-20 slices
T he fa bulous Comic G rea R is as ja elief Bake O t m - pac ff Boo k k Sp ong e with ed as a V ic to t as t y t ria and id ips, re e cipes up a sh as to help y ou ser ow - s to ve p p Availa ble fro ing bake sa le m Sain r e dn o sbur y ’s . s e d ay .com/s , all goo hop an d b ook d s to re s £ 2 .50 f with £ 2 .0 0 fr or just b o ok g om ea oing to ch On sale Co from 1 mic Relief. 2 th F e bruar y .
