All posts tagged 'reat British Bake Off'

Brilliant Banana Bread

We're loving the return of Great British Bake Off here at British Bakeware, and this week is possibly Paul Hollywood's favourite week, as its bread week! So in keeping with the bread theme, we thought it would only be fitting that we share with you a bread recipe that you can have a go at baking at home.

But we've decided not to feature any ordinary bread recipe but instead, share a recipe that's a little different and exciting. So with that being said, this week we've decided to feature this brilliant Banana Bread recipe from the equally brilliant This Sweet. This fantastic recipe is a cross between banana bread and a drizzle-topped sponge and is topped with banana chips. These banana chips are a perfect way to convince the fussy eaters in your life, to give banana another try.

Kelly's blog is crammed with a variety of different recipes that are really simple to follow and are positively delicious! We're huge fans of her blog, and we highly recommend that you go check it out!

Get in touch with your inner Paul Hollywood, and have a go at baking this terrific bread recipe at home!

To take a look at some of our other terrific bread recipes, click here

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Hungarian Chocolate Biscuits

Hungarian Chocolate Brownies

We're over the moon that the Great British Bake Off has returned to our TV screens, and this week on the show is themed around biscuits, so in keeping with the theme, we thought that it would only be right that we share with you a brilliant biscuit recipe that you can have a go at making at home.

This week we've chosen to feature this Hungarian Chocolate Biscuits recipe from the brilliant Baking with Granny. Amy's blog filled with a whole range of different recipes and it's worth checking out if you're stuck for ideas on your next bake. This biscuit recipe is really simple to follow and includes ingredients you may already have in your cupboard.

Get ready for Bake Off by baking this terrific biscuit recipe at home!

Ingredients:

115g Butter (at room temperature)

50g Caster Sugar

30g Drinking Chocolate

1/2 tsp Vanilla Extract

130g Self-Raising Flour

For the Butter cream:

100g Icing Sugar

50g Butter (at room temperature)

Method:

Step 1 - Preheat your oven to 180°C.

Step 2 - Grease your baking trays with a little portion of butter.

Step 3 - Cream together the butter, sugar and vanilla extract on a medium speed until light and fluffy.

Step 4 - Add the flour and drinking chocolate in small parts, until the mixture forms a paste

Step 5 - Divide the mixture into small balls and place onto your baking tray with a small space in between. Flatten each ball lightly with a fork.

Step 6 - Bake for 12-15 minutes, until they appear dry on top. Allow to cool on a wire rack.

For the Buttercream

Step 1 - Mix the butter and icing sugar, to form the butter cream.

Step 2 - Once the biscuits have cooled, pipe or spread a little of the butter cream onto half of the biscuits and sandwich together with the other halves.

For the full recipe visit, Amy's blog here

If you're a fan of chocolate, you're going to love these chocolate recipes

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Bakeware Giveaway: Win a Cake Tin & Cooling Rack!

Cake Tin and Cooling Rack

As we're sure you're already aware, a brand new series of The Great British Bake Off begins on BBC One at 8 o'clock this evening! Naturally, we at British Bakeware are H-U-G-E fans of Bake Off, and so we thought we'd celebrate the show's long-awaited return with a little competition!

The first week of Bake Off is always cake week, so we're giving away an 8" Round Cake Tin and a Large Cooling Rack - perfect for cooking up a sumptuous cake of your very own!

How to enter:

Note: You'll need a Twitter account!

Follow @BakewareUK on Twitter.
Retweet the competition post at the top of our page.
Cross your fingers and start thinking about all the delicious cakes you'll bake if you win!

The competition will close at 12 noon on Tuesday the 30th of August, at which point we'll draw a winner at random and notify them via Twitter. Good luck, and make sure you don't miss GBBO tonight!

Carrot and Walnut Cake

Wednesday marks the triumphant return of The Great British Bake Off, and all of us here at British Bakeware can't blooming wait for the return of Mary and Paul to our TV screens. The first week is cake week, so we thought it be fitting if we'd showcase a brilliant cake recipe for you to try at home.

We've chosen to feature this brilliant Carrot and Walnut Cake recipe from the fantastic Tea & Cake Bakehouse. Rosie's blog is crammed full of brill recipes as well as reviews of places she's visited for breakfast and tea. If you're looking for a recipe blog that's a bit different from the norm, the Tea & Cake Bakehouse is perfect for you.

Get in the full swing of The Great British Bake Off by baking this terrific and slightly healthy Carrot and Walnut Cake at home!

Ingredients:

225g Unsalted Butter, softened

225g Light Brown Sugar

225g Carrots, peeled and finely grated

4 Eggs

200g Self-Raising Flour

1 tbsp Baking Powder

2 tsp Cinnamon

1 tsp Nutmeg

Pinch of Salt

For the Buttercream:

250g Icing Sugar

100g Unsalted Butter, softened

75g Full-fat Cream Cheese

3 - 4 tbsp Milk

Handful of halved Walnuts

Pinch of Cinnamon and Nutmeg, to decorate

Method:

Step 1 - Preheat your oven to Gas Mark 3/170°C.

Step 2 - Butter and paper two 20cm loose bottomed cake tins.

Step 3 - Cream together the butter and sugar until pale and fluffy. Mix in the eggs one at a time, mixing well after every addition. Add a little flour if the mixture begins to curdle.

Step 4 - Sift together the flour, baking powder, cinnamon, nutmeg and salt. Add it slowly, until fully mixed.

Step 5 - Add the grated carrots to the cake mixture, mixed thoroughly.

Step 6 - Pour the mixture into your pre-prepared cake tins, and bake for 45-50 mins, or until the cake springs back when touched and a skewer, poked through your cake, come out clean.

Step 7 - Allow the cake to cool in the tin before turning it out onto a wire rack, to cool completely.

For the Buttercream

Step 1 - Trim your bottom layer cake so it's a flat surface for your top layer.

Step 2 - Mix the icing sugar and butter until just combined, then add the cream cheese.

Step 3 - Then add the milk in tiny parts to keep the mixture moist. Mix on a high speed until soft and fluffy.

Step 4 - Divide the mix roughly into thirds. Spoon two thirds on to the top of the bottom cake layer, and spread to approx 5mm from the edge. Then place the top layer on.

Step 5 - Then, spoon the rest of the mix onto the top and spread to the edges. Decorate with walnut halves and a sprinkle a pinch of cinnamon and nutmeg on top.

For the full the recipe, visit Rosie's blog here.

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Raspberry Bakewell Tart

It’s the final of the Great British Bakeoff this evening with Ian, Nadiya and Tamal battling it out for the chance to be the champion of the Great British Bakeoff 2015!

With what is sure to be a fantastic final, we can expect iced buns and classic British cakes! So we sat in the British Bakeware office thinking of typically British cakes. We all came up with the Victoria Sandwich Cake, but one that also stood out was a bakewell tart. However, we didn’t choose any old bakewell tart recipe, we chose this fantastic raspberry bakewell tart by BBC Good Food, as it puts a brilliant twist on the traditional bakewell tart recipe.

Ingredients:

For the Bakewell Tart Filling

500g pack of shortcrust pastry
100g of softened butter
100g of caster sugar
2 large eggs
140g of raspberry jam
100g of ground almonds
50g of fresh white breadcrumbs
Half a tsp of almond extract
The juice and zest of 1 lemon
Flour for dusting

For the Custard Filling

250g of icing sugar
350g of fresh raspberries
1 tbsp of toasted flaked almonds

Instructions:

Step 1-Roll out the shortcrust pastry on a work surface, using some flour to ensure that the pastry doesn’t stick. Once you have rolled out your pastry, use it to line a 26cm tart tin. Cover this with cling film and place in the fridge to rest for an hour or so.

Step 2-Heat your oven to 190 degrees celcius/170 degrees celcius for a fan oven/gas mark 5..

Step 3- Start making the filling of your raspberry bakewell tart by placing the softened butter, caster sugar and lemon juice in to a food processor. Mix this together until it turns light and fluffy. Turn the food processor to full speed and add the eggs and the almond extract. Mix again until it is well combined and takes the consistency of a smooth paste. Then gently fold in the breadcrumbs and ground almonds.

Step 4-Remove the tart case from the fridge and line it with baking paper and baking beans. Place on an oven tray and bake for 20 minutes or so until the sides are set. Remove from the oven and take out the baking beads and baking paper. Place back in the oven to bake for another 10 minutes until the base is a biscuity consistency.

Step 5- Take the bakewell tart base out of the oven and spread the raspberry jam on the base and top with the filling you prepared earlier. Place this back in the oven and bake for a further 25 minutes or until the filling is cooked.

Step 6-Once the raspberry bakewell tart has cooled, remove it from the tin by carefully tipping the bottom of the tin out. Place the tart to one side. Prepare the icing for the tart by adding 5 tbsp of water to the icing sugar. Cover the top of the raspberry bakewell tart will icing, leaving some to one side. Place the fresh raspberries on top before adding the remaining icing and any leftover almonds. Allow the icing set before slicing and serving.

Source: BBC Good Food