Once again, Bake Off have shown us their fondness for shaking things up, by planning another unusual set of tasks for this week's episode. After checking out the preview for Tudor Week, apart from plaits and pies, we were rather confused about what the contestants would be making, which is why we turned to the experts at Hampton Court Palace for guidance.

To bring you a recipe which ties in nicely with the Tudor theme of this week's episode, we checked out Hampton Court's website, for some recipes that even King Henry himself would have been happy to eat. Amongst their foodie resources, was a video tutorial for Tarte owte of Lent, which is essentially a baked cheese tart.

It's likely that the name for this tart, derived from the fact that it contains cheese, cream and all that other good stuff, which you wouldn't have been able to eat during lent. This makes it a real treat for any time of year, and in addition to this, it's also incredibly easy to make!


For the Filling

  • 100g of Cheshire cheese
  • 150ml of cream
  • 1 medium egg
  • 30g of butter
  • Salt and pepper

For the Pastry Case

  • High butter pastry, such as shortcrust
  • Egg yolks for glazing


Step 1 - Preheat your oven to 220°C/200 Fan/Gas Mark 6.

Step 2 - Chop up the cheese and pound in a mortar (use an alternative mashing method if you don't have one).

Step 3 - Add cream egg and butter to the cheese, and mix it together. This should make a thick cream-like texture, like Cottage cheese. 

Step 4 - If the mixture is too dry, add in more cream, if it is too wet, do the same with more cheese.

Step 5 - Season the mixture with salt and pepper to taste.

Step 6 - Either make a freestanding pastry tart case (about 25cm/10inches), or use a tart tin. Also, make a thin pastry lid.

Step 7 - Fill the casing with the cheese mixture, before placing on the pastry lid.

Step 8 -  Seal the lid, and glaze with egg yolks.

Step 9 - Place in the oven, and bake for around 40mins, or until the pastry is golden.

Step 10 - Allow some time to cool before serving.


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Win a Baking Tray! 

It's that time of week once again: time for a new episode of The Great British Bake Off! It's Dessert Week this week, which means that the six remaining bakers will be making mousses, roulades, and all kinds of other sweet treats for Mary and Paul to critique.

We've been giving away a great bakeware prize to coincide with each week of Bake Off this series, and for Dessert Week, we're giving away the following:

These two items would be perfect for making swiss rolls and roulades of the type you'll be seeing on Bake Off when it's broadcast this evening, but the extra-large baking is ideal for all kinds of other things, too, from pastries to Sunday lunches!

If you fancy winning our baking tray / cooling rack combo for your kitchen, here's what you need to do...

How to Enter

NOTE: You'll need a Twitter account!

  1. Follow @BakewareUK on Twitter
  2. Retweet our competition tweet - you should be able to see it at the top of our profile page.
  3. Keep your eyes peeled for the winner announcement at 12 noon on Tuesday the 11th of October!

More Dessert Week Fun: Did you see the pumpkin roulade recipe we posted yesterday? 

Pumpkin Roulade

Bake Off is on its way, with a brand new episode for Dessert Week, which will see the bakers tackle the somewhat tricky roulade in their quest for baking perfection. To tie in with this week's signature challenge, our featured recipe is a tasty, autumnal twist on the classic Swiss roll, from the lovely Ramona over at Monalouge.

To celebrate the arrival of Autumn, and this being our first featured recipe of October, we thought it was only right that the bake should be suitably seasonal. With cinnamon and pumpkin, Ramona's roulade delivers the iconic taste of the season, using healthier ingredients to alleviate guilt, while preserving the sweet, comforting flavour.

You can find details of how to make this delicious cake below, but be sure to visit Monalouge for full details, including nutritional break-downs! 


For the Roll

  • 100g plain flour
  • 1 tsp cinnamon
  • 100g Vitafiber syrup
  • 1/3 cup almond milk
  • 1 tsp baking soda
  • 5 tsp egg whites 
  • 200g pumkin puree
  • 1/2 cup granulated sweetener

For the Filling

  • 1 container low fat cream cheese
  • 1 tsp vanilla essence
  • 1 scoop vanilla whey protein
  • 1/2 cup granulated sweetener


Step 1 - Preheat the oven to 180C.

Step 2 - Line a baking tray with oil spray, baking paper and more oil spray.

Step 3 - Mix the flour, baking soda and cinnamon in a bowl.

Step 4 - Next, add the vitafiber and almond milk and mix well.

Step 5 - Then, add the egg whites and mix.

Step 6 - Lastly, add the pumpkin and granulated sweetener and mix again.

Step 7 - Pour the mixture onto baking tray, and bake for 10 minutes.

Step 8 - Remove from the oven, and tip the cake onto a sheet of baking paper.

Step 9 - Peel off the baking paper that was used to bake the cake, and use the new baking paper to roll the cake, as you would for a Swiss roll.

Step 10 - Leave to cool for 20 mins.

Step 11 - Mix the filling ingredients together in a clean bowl.

Step 12 -  Once cooled, unwrap the cake and cover with the filling.

Step 13 - Reroll the cake so it forms a Swiss roll, and then refrigerate until firm.

Step 14 - Enjoy!

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