First off – apologies for the long absence. I’ve recently started a new job and the time has just flown by.
Last month I made rum babas from Paul Hollywood’s recipe on Great British Bake Off.
The recipe was quite difficult to grasp. I had to start over with the dough because I tried to kneed it with my hands and it just went everywhere.
On my second attempt, I mixed the dough with a greased wooden spoon and that worked really well.
They took quite a while to do because your have to soak them in the syrup but once they’re all ready they’re really easy to put together and make look pretty.
Last week was the final of The Great British Bake Off and, spoiler alert, John won.
The last ever technical challenge was fondant fancies, one of my all time favourite treats! I love the big ones you can get in Waitrose and of course the classic Mr Kipling but I’d never tried to make my own before.
The contestants used Mary Berry’s recipe and so, I did too. I understand why Paul and Mary left it until the last week because the recipe was really tricky to follow. I assumed, being a basic sponge base, that it would be easy peasy, but there was just so much to do!
After the cake was cooled it needed to be covered in jam, then marzipan. Next I had to measure it out into square and cut. Spread buttercream over four sides of the sponge and pipe a blob of it on the top, then cover with icing and then decorate. They took me two evenings!
After all the effort though, they were worth it. They were light and sweet and lemony and beautiful and went perfectly with a cup of tea. Although they were difficult, I’d definitely recommend giving it a go!
I know I’ve left this post super duper late and there’s another episode of Great British Bake Off on tonight so this morning, I hastily attempted Paul Hollywood’s doughnuts that the contestants made last Tuesday.
Like the contestants, I was put off slightly by the really wet consistency of the dough but I stuck with it and I have to say, I was really proud of what I achieved! I made actual doughnuts, like the ones that come in bags from the shop!
I don’t own a deep-fat fryer, but that didn’t stop me, I just heated a litre of sunflower oil very, very slowly in a big pan. I was a bit scared of the hot oil but I just took my time and it was fine. Also, for those of you, like me that don;t have a special proving draw, I discovered a fantastic trick, pop the dough on top of the boiler, nice and warm.
Strawberry jam doughnuts
Home made doughnuts are impressive and simple