Malteser Brownies 768X960

Bakers Heaven

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
mindblowing!

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

Ingredients:

  • 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

Method:

  1. Pre-heat your oven at 170o/c
  2. Line your tray with baking parchment or greaseproof paper.
  3. Melt the butter and chocolate over a pan of boiling water- be careful not to burn yourself.
  4. In a separate bowl combine the eggs with the caster sugar
  5. Once the chocolate has melted combine the egg mixture into the chocolate mixture.
  6. Then dust in the flour and Maltesers (or your choice) and fold in.
  7. Pour the batter into the tray and bake for 40minutes.
  8. The brownie will be ready when the top is cracked but when shaken has a slight wobble to it still.
  9. 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

Ingredients

  • 4 Egg Whites
  • 225g Caster Sugar
  • 50g Desiccated Coconut

Filling

  • 150ml Double Cream
  • 150ml Lemon Curd
  • 300g Fresh Raspberries

Method:

  1. Preheat oven to 180C Fan. Line Swiss Roll Tray (9x13inch) with foil or greaseproof and lightly grease.
  2. Place egg whites in a food mixer bowl, with the whisk attachment. Whisk until soft peaks form.
  3. Gradually add the sugar and whisk until stiff peaks form.
  4. Fold in the desiccated coconut.
  5. Place the mixture into the tray and spread out with a palette knife.
  6. Bake for 15-20 mins, until faintly browned and firm to touch.
  7. Allow the meringue to cool. Once cold turn out onto another sheet of foil and gently remove the original foil base.
  8. Lightly whip the cream and then stir in the curd.
  9. Spread the cream curd mixture evenly over the meringue.
  10. Sprinkle the raspberries over the cream.
  11. Holding the foil closest to you, roll up the roulade away from you.
  12. Place in the fridge for 30 minutes, still wrapped in foil.
  13. To serve, unwrap the roulade and either serve whole or cut into slices.
  14. 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

Ingredients

  • 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

Method:

  1. Sieve flour and mixed spice then add sugar, salt, butter and yeast in bowl and mix for 2 minutes
  2. Add water and milk, mix for 12 minutes, the dough should be soft but not sticky, add extra water or flour if needed
  3. Add fruit on slow speed until evenly mixed through.
  4. Lightly flour the dough and place in a plastic bag &leave in a warm place to rise for 45 to 60 minutes
  5. Then knock all the air out of the dough.
  6. Try not to use too much flour then cover with the bag to rest for 2 – 3 minutes
  7. Weigh the buns out at 85g this makes 11. Mould with your hands into rounds.
  8. Place on a flat baking tray with space between each and mark with a cross cover with a plastic bag.
  9. Leave to grow on top of the oven.
  10. Preheat the oven to 205c while buns are proving- this can take about 40 minute
  11. 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.


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