Catherine Berwicks Parsnip & Maple Syrup Cake

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  697

• Protein

  8g

• Carbs

  79g

• Fat

  41g

• Saturates

  22g

• Fibre

  3g

• Sugar

  52g

• Salt

  1.12g

Ingredients

• 175g butter, plus extra for greasing
• 250g demerara sugar
• 100ml maple syrup
• 3 large eggs
• 250g self-raising flour
• 2 tsp baking powder
• 2 tsp mixed spice
• 250g parsnips, peeled and grated
• 1 medium eating apple, peeled, cored and grated
• 50g pecans, roughly chopped
• zest and juice 1 small orange
• icing sugar, to serve
• For the filling
• 250g tub mascarpone
• 3-4 tbsp maple syrup

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Read More

Dorset Apple Traybake

Simple-to-whip-up apple cake that can be cut into bars or squares for a tea time treat

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 16 pieces

Nutrition per serving

• Kcalories

  285

• Protein

  4g

• Carbs

  39g

• Fat

  13g

• Saturates

  8g

• Fibre

  1g

• Sugar

  23g

• Salt

  0.66g

Ingredients

• 450g cooking apples (such as Bramley)
• juice of ½ lemon
• 225g butter, softened
• 280g golden caster sugar
• 4 eggs
• 2 tsp vanilla extract
• 350g self-raising flour
• 2 tsp baking powder
• demerara sugar, to sprinkle

Directions

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.
2. Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar. 3 Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.

Read More

New Potato Spring Onion & Montgomery Cheddar Quiche

Chef Tom Kerridge shares a larger version of a dainty tartlet he serves on his lunch menu at the Hand & Flowers in Marlow

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Moderately easy
• Servings Serves 8 - 10

Nutrition per serving

• Kcalories

  583

• Protein

  18g

• Carbs

  30g

• Fat

  45g

• Saturates

  25g

• Fibre

  2g

• Sugar

  3g

• Salt

  0.98g

Ingredients

• For the pastry
• 225g plain flour, plus extra for dusting
• 140g cold butter, diced
• 1 tsp icing sugar
• 1 egg yolk
• For the filling
• 250g new potatoes, peeled, cooked and halved, or quartered if very large
• 2 bunches spring onions, sliced
• 250g Montgomery cheddar, diced
• 5 eggs
• 100ml milk
• 200ml double cream

Directions

1. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
2. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
3. Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.

Read More

Ultimate Onion Tart

This simple quiche is a classic veggie favourite

• Cooking Time Prep 15 mins
  Cook 1 hr
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  623

• Protein

  10g

• Carbs

  35g

• Fat

  50g

• Saturates

  26g

• Fibre

  3g

• Sugar

  0g

• Salt

  0.59g

Ingredients

• 300g shortcrust pastry, thawed if frozen
• 25g butter
• 2 tbsp olive oil
• 900g onions, halved and thinly sliced
• 2 medium eggs
• 300ml double cream
• 40g vegetarian parmesan -style cheese, grated

Directions

1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Read More

Coconut Tart

The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Moderately easy
• Servings Cuts into 8 slices

Nutrition per serving

• Kcalories

  567

• Protein

  6g

• Carbs

  62g

• Fat

  35g

• Saturates

  20g

• Fibre

  5g

• Sugar

  32g

• Salt

  0.73g

Ingredients

• ½ tsp ground cinnamon
• 4 cardamom pods, shelled and seeds crushed
• 175g desiccated coconut
• 225g caster sugar
• 25g butter, melted
• ¾ of a 500g block all-butter shortcrust pastry
• plain flour, for dusting
• 1 egg, beaten
• Cape gooseberry (also know as physalis), to serve (optional)

Directions

1. Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
2. Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
3. Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

Read More

Classic Victoria Sandwich

You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too

• Cooking Time Ready in 30 minutes, plus cooling
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  558

• Protein

  5g

• Carbs

  76g

• Fat

  28g

• Saturates

  17g

• Fibre

  0.6g

• Sugar

  57g

• Salt

  0.9g

Ingredients

• For the cake
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• For the filling
• 100g butter, softened
• 140g icing sugar, sifted
• drop vanilla extract (optional)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar, to decorate

Directions

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Read More

Lemon Tart With Summer Berries

A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort

• Cooking Time Prep 30 mins
  Cook 1 hr, 15 mins
• Skill Level Moderately easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  490

• Protein

  8g

• Carbs

  58g

• Fat

  27g

• Saturates

  11g

• Fibre

  2g

• Sugar

  44g

• Salt

  0.35g

Ingredients

• 5 unwaxed lemons
• 6 eggs
• 250g golden caster sugar
• 200ml double cream
• icing sugar, for dusting and decorating
• 375g block dessert pastry
• For the summer berry salad
• 4 tbsp icing sugar
• 300g strawberries, hulled, halved or quartered
• 350g raspberries
• 150g blueberries
• 1 tsp sherry vinegar
• handful mint, leaves, finely shredded

Directions

1. Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest-don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
2. Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
3. While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
4. Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
5. While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
6. Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.

Read More

Blackcurrant Bakewell

Baking doesn't have to be complicated - this simple fruity traybake is ready in 45 minutes

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 15 squares

Nutrition per serving

• Kcalories

  309

• Protein

  5g

• Carbs

  36g

• Fat

  17g

• Saturates

  10g

• Fibre

  1g

• Sugar

  22g

• Salt

  0.5g

Ingredients

• 250g softened butter, plus extra for greasing
• 280g self-raising flour
• 250g golden caster sugar
• ½ tsp baking powder
• 4 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla paste or extract
• 1 tsp almond extract
• 4 tbsp blackcurrant jam
• 25g toasted flaked almonds
• icing sugar, to dust

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla and almond extract in a large bowl with an electric whisk until lump-free. Spoon into the tin and bake for 10 mins.
2. Quickly dot over the jam, scatter over the almonds, then bake for 15-20 mins more until golden and risen and a skewer poked in comes out clean. Cool in the tin, then dust with icing sugar.

Read More

Millionaires Chocolate Tart

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

• Cooking Time Prep 30 mins
  Cook 55 mins
• Skill Level Moderately easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  618

• Protein

  9g

• Carbs

  62g

• Fat

  39g

• Saturates

  18g

• Fibre

  2g

• Sugar

  41g

• Salt

  0.59g

Ingredients

• 375g pack dessert shortcrust pastry
• 1 tsp vanilla paste or extract
• flour, for dusting
• 250g/9oz caramel (we used Carnation caramel from a can)
• 100g 70% plain chocolate, broken into pieces
• 100g white chocolate, broken into pieces
• 6 tbsp melted butter
• 2 eggs, plus 3 egg yolks
• 4 tbsp golden caster sugar
• icing sugar and single cream, to serve (optional)

Directions

1. Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
3. Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
4. Bake for 20-25 mins-the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

Read More

Custard Tart With Nutmeg Pastry

There's something so honest about a custard tart, simply topped with a grating of nutmeg

• Cooking Time Prep 15 mins
  Cook 1 hr, 35 mins
• Skill Level Moderately easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  405

• Protein

  6g

• Carbs

  33g

• Fat

  28g

• Saturates

  13g

• Fibre

  1g

• Sugar

  14g

• Salt

  0.54g

Ingredients

• 500g pack shortcrust pastry
• 1 whole nutmeg, for grating
• 4 large eggs
• 140g golden caster sugar
• 300ml double cream
• 300ml whole milk
• 1 vanilla pod, seeds scraped out

Directions

1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater. Fold the dough in half, then roll out again, to the thickness of 2 x £1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins, then remove beans and paper. Bake for another 15 mins until golden and sandy all over. Trim the edges of the tart with a sharp serrated knife.
2. Turn oven down to 150C/130C fan/ gas 2. Whisk together the eggs and sugar in a large bowl. Put the cream, milk, vanilla pod and seeds into a saucepan and bring to the boil. Pour onto the eggs, whisking as you go. Sieve into a jug. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top. You may not need every last drop. Grate over a nice layer of nutmeg, then slide gently back into the oven and bake for 1 hr. When it's ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Cool completely, then serve in slices.

Read More