This round of ready, steady, cook comes from the businesses sweet tooth experts.
Its can be a real science when it comes to sweet dishes- measurements have to be kept to and
always try to follow the recipes' methods as closely as possible- that way the results will be
MARK ELLIS - BYFORDS BEARDED PRINCE OF THE BAKERY
“One of my lockdown essentials- it keeps my Son Dexter entertained for a little while when he
makes this! It's one of his and my daughter Maisie’s favourite cakes!"
THE ELLIS MALTESER BROWNIE
- 200g Dark Chocolate
- 200g Unsalted Butter
- 3 Eggs
- 50g Plain Flour
- 200g Caster Sugar
100g Maltesers (though we have made this with Snickers, Mars Bars and even Reeses Bars!!)
You’ll also need a 20x20x3cm baking tray and greaseproof paper/baking parchment to line
- Pre-heat your oven at 170o/c
- Line your tray with baking parchment or greaseproof paper.
- Melt the butter and chocolate over a pan of boiling water- be careful not to burn yourself.
- In a separate bowl combine the eggs with the caster sugar
- Once the chocolate has melted combine the egg mixture into the chocolate mixture.
- Then dust in the flour and Maltesers (or your choice) and fold in.
- Pour the batter into the tray and bake for 40minutes.
- The brownie will be ready when the top is cracked but when shaken has a slight wobble to it still.
- Leave to cool in the tray for 2-3 hrs before you cut and eat!
LAURA CRISFORD - THE PIGS PUDDING MAESTRO
“One of the first puddings I got to put on the Pigs Pudding table for Sunday lunch- it’s a great
way to use up egg whites and its refreshingly tasty- ask MC- he said it was really tough having to
taste test before it went out on the table!!”
COCONUT MERINGUE ROULADE WITH LEMON CURD & RASPBERRIES
- 4 Egg Whites
- 225g Caster Sugar
- 50g Desiccated Coconut
- 150ml Double Cream
- 150ml Lemon Curd
- 300g Fresh Raspberries
- Preheat oven to 180C Fan. Line Swiss Roll Tray (9x13inch) with foil or greaseproof and lightly grease.
- Place egg whites in a food mixer bowl, with the whisk attachment. Whisk until soft peaks form.
- Gradually add the sugar and whisk until stiff peaks form.
- Fold in the desiccated coconut.
- Place the mixture into the tray and spread out with a palette knife.
- Bake for 15-20 mins, until faintly browned and firm to touch.
- Allow the meringue to cool. Once cold turn out onto another sheet of foil and gently remove the original foil base.
- Lightly whip the cream and then stir in the curd.
- Spread the cream curd mixture evenly over the meringue.
- Sprinkle the raspberries over the cream.
- Holding the foil closest to you, roll up the roulade away from you.
- Place in the fridge for 30 minutes, still wrapped in foil.
- To serve, unwrap the roulade and either serve whole or cut into slices.
- Serve with whipped cream and fresh raspberries.
CLIFF BANHAM - THE FFOLKES BAKERY GURU
“These are great at any time of the year- not just easter!!! Please don’t be tempted to add more
mixed spice than the recipe- it may smell and taste great-but it will kill the yeast and leave you with
really heavy buns"
HOT CROSS BUNS
- 500g Bread Flour
- 75g Caster Sugar
- 5g Salt
- 50g Butter
- 4g Mixed Spice
- 200g Water, warm- not hot though
- 50g Milk, at room temp
- 40g Yeast, Dried or Fresh
- 165g Mixed dried fruit
- Sieve flour and mixed spice then add sugar, salt, butter and yeast in bowl and mix for 2 minutes
- Add water and milk, mix for 12 minutes, the dough should be soft but not sticky, add extra water or flour if needed
- Add fruit on slow speed until evenly mixed through.
- Lightly flour the dough and place in a plastic bag &leave in a warm place to rise for 45 to 60 minutes
- Then knock all the air out of the dough.
- Try not to use too much flour then cover with the bag to rest for 2 – 3 minutes
- Weigh the buns out at 85g this makes 11. Mould with your hands into rounds.
- Place on a flat baking tray with space between each and mark with a cross cover with a plastic bag.
- Leave to grow on top of the oven.
- Preheat the oven to 205c while buns are proving- this can take about 40 minute
- Bake for 10 -12 minutes until golden on top. Paint the buns with some melted apricot jam or marmalade when they come out of the oven.