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- Pies and tarts
- Sweet pies and tarts
- Bakewell tart
Yummy, easy to make cherry bakewell tart that my husband and kids love. The filling contains ground almonds and is very moist.
Hertfordshire, England, UK
88 people made this
- 1 sheet shortcrust pastry
- 1 tablespoon apricot jam
- 60g margarine
- 60g caster sugar
- 1/2 lemon, juiced
- 1 egg, beaten
- 110g ground almonds
- 60g self-raising flour
- 60g icing sugar
- 4 glace cherries, halved
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat the oven to 200 C / Gas 6. Line a 20cm flan mould or cake tin with the shortcrust pastry. Spread the apricot jam on the base.
- Cream together the margarine and caster sugar. Add the lemon juice and egg and mix well. Fold in the almonds and flour. Spread in the pastry case.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 25 minutes. Cool completely.
- Mix the icing sugar with some water until it reaches a coating consistency. Spread evenly over the tart and decorate with the glace cherry halves.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
Well it was about five minutes ago now when I had absolutely no idea what a "Cherry Bake-well" was, Until a good old friend of mine S. Ferris informed me of their existence. I thought to myself " Nahh mate it's all lies ". Cherry and a bake plus a well, I couldn't believe my eyes, But there it is. I am truly astonished, Shocked and wowed. If only I had my very own Cherry Bake-Well, And also owning a kitchen wouldn't hurt.This has been Jarrett.Signing off.-03 May 2014
made this and it turned out lovely, I did add a little more jam, great recipe thanks.-16 Sep 2013
Recipe was fab, just wish I hadn't forgot about it in the oven though lol-28 Apr 2018
Cherry Bakewell Tart
Cherries and almonds go hand in hand their flavours combine seamlessly. Despite not being entirely traditional, this recipe for Cherry Bakewell Tart is even more tantalising than the original. And for those of you a little tentative about attempting what appears to be a complex bake ignore those feelings. It is so simple, you’ll not know why you didn’t try it sooner.
With everyone wanting a piece of the proverbial pie, you’ll often find that the histories behind many of Britain’s regional favourites are storied and hotly contested. The origins of the much-loved Bakewell tart – or Bakewell cake – are much the same. No one really knows where its story begins.
These days, it is widely assumed to have originated in the eponymous market town of Bakewell, Derbyshire. A romanticism if ever one existed. Unfortunately, such origins are unlikely, given that recipes for the Bakewell tart and earlier Bakewell pudding pre-date 19th Century stories regarding the town. Either way, the tart has become something of a successful marketing campaign for the area.
Strictly speaking, raspberry is the jam most frequently used in recipes for Bakewell tart. And while the sharpness of raspberries does add some interest to the classic tart, cherry is the jam better suited to the flavour of almonds.
But whichever jam you choose to grace your thin, crisp shortcrust pastry, just make sure that you spread it liberally. Too little jam and its flavour may well get lost in translation two tablespoons is sufficient for a tart of this size.
For me, part of the enjoyment of ground and flaked almonds is the subtle flavour they endow on a dish. The flavour of frangipane should be delicate, almost in support of its light and airy texture. The point of all this? Almond extract.
Many recipes for Bakewell tart include almond extract. It’s unnecessary, unless you want your frangipane to taste of cheap supermarket marzipan. Adding additional flavour only serves to disguise the buttery shortcrust and complementary cherry jam. The practice is unfathomable.
Britain is a country full of highly regarded regional specialities. And because they’re usually very simple and quick to make it’s worth trying as many as possible. Cornwall, for instance, has its hevva cake, while sticky toffee pudding and greengage tart are well-loved, if not tied to one specific area. And though not part of Britain, Ireland boasts a rather delightful porter cake…
Cherry Bakewell Cookies:
But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.
Cherry Bakewell Cookies
Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?
So have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!
One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. Also I really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.
And these cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. Alternatively, you could dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these retain that proper Bakewell taste and once baked these babies are ready to eat!
In Bakewell you’ll find a bakery on every street corner, each claiming they bake the one and only original Bakewell pudding that made the little Peak District town famous.
Who actually invented the Bakewell pudding? According to the most popular story, the Bakewell pudding originated around 1850 when the maid of the local Rutland Arms pub made a mistake when reading a recipe from her mistress, Anne Grieves, thus creating a new bake that they then baptized as Bakewell pudding. However, recipes for this pudding appear two decades earlier in two manuscript recipe books, and in print in “The Magazine of Domestic Cookery” published in 1836. In “Traditional Fare of England and Wales” from 1948, a recipe says that: “A Mr Stephen Blair gave £5 for this recipe at the hotel at Bakewell about 1835.”
But there isn’t just Bakewell pudding to be had in Bakewell, there’s also Bakewell tart. When researching my first book, I was on a mission in Bakewell to uncover the mystery surrounding the Bakewell pudding and Bakewell tart, two very similar bakes, although the pudding has a custard filling and is baked in a puff pastry base, while the Bakewell tart has a more cakelike consistency—often made with frangipane in recent years—and is baked in a shortcrust base. Could the Bakewell tart be a more recent invention based on the pudding? Nineteenth-century cookbooks show recipes for Bakewell tarts, but they are always called Bakewell pudding, which tells us that people were baking two kinds of Bakewell pudding at that time and one of the recipes was simply renamed tart in the early 20th century.
But while the Bakewell pudding was most likely an 18th-century sweetmeat pudding renamed to create a local delicacy to attract the increasing number of Victorian tourists when the railway came to the area, today we find yet another kind of Bakewell in Bakewell, and it was not invented by a kitchen maid.
Filming a program with the BBC recently about how the iced “Cherry Bakewell”—the supermarket version of the Bakewell tart—was born, I found out that although five years ago you couldn’t find an iced Bakewell tart in Bakewell (at one bakery there was even a sign saying that you shouldn’t ask about iced Bakewells because “Bakewell tarts are not iced”), today you can choose between a plain Bakewell and an iced Bakewell. The owner of Bloomers of Bakewell bakery, where the aforementioned sign used to be, told me, rather sadly, that tourists now demand iced Bakewells because they know them from the supermarket shelves and see them as the original Bakewell. You can also make a Bakewell as a traybake (sheet cake). This is known as a “Bakewell slice” when divided up into portions.
The iced “Cherry Bakewell” is a completely different product. Its scallop-rimmed pastry casing and smooth white icing with a lone cherry in the middle did become iconic, even though it had nothing to do with the original. It was developed in the 1970s by Mr. Kipling, a major manufacturer of cakes, and today the tart is manufactured on a massive scale throughout Britain. And so the history of this bake changes again. It is only a matter of time before the Bakewell tart—as we know it now—is replaced by the iced version created to meet mass production, with a cherry on top.
The recipe in this book is based on the Bakewell pudding from Mrs. Leyell’s book, “Pudding,” published in 1927. Although in the book it is called “pudding” rather than “tart,” it is what we know today as a Bakewell tart. The only difference with the commercial Bakewell tart is that this recipe uses breadcrumbs and almond meal, which makes for a superior, more dense filling, and not frangipane. So by baking this version, you’re keeping the old-style Bakewell tart alive.
Due to the dense nature of this tart, it will keep for many days in an airtight container. I think it even improves on the second day.
For the Shortcrust Pastry
- 2 cups (250 grams) all-purpose flour
- 3/4 cup (100 grams) powdered sugar
- Pinch of sea salt
- 1/2 cup (125 grams) chilled butter, diced
- 1 egg
- 1 tablespoon water
- Butter, for greasing
- Flour, for dusting
For the Filling
- 3 tablespoons (20 grams) apricot kernels (see Note)
- 1 tablespoon rosewater
- 10 tablespoons (150 grams) butter
- 1/3 cup (75 grams) demerara (coarse raw sugar)
- 1 3/4 cups (150 grams) almond meal
- 2/3 cup (50 grams) fresh white breadcrumbs
- 2 eggs
- Pinch of grated nutmeg
- 3 tablespoons raspberry jam
- Handful of flaked almonds
- Flour, for dusting
Make the shortcrust pastry by combining the flour, sugar, salt, and butter in a food processor fitted with the blade attachment. Pulse for 8 seconds until the mixture resembles breadcrumbs. Add the egg and water and pulse again until the dough forms a ball in the bowl. Remove from the bowl and knead briefly. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
Prepare an 8-inch round cake tin: With a folded sheet of paper towel, apply a thin layer of butter nicely around the edge of the baking tin. Place a layer of parchment paper on the bottom of the baking tin: trace around the tin onto the parchment paper, then cut out the circle. Stick the parchment paper to the butter so that the paper stays in place. Dust the lined tin with flour, then hold the tin upside down above your workbench or sink and tap on the bottom to remove the excess flour.
Roll out the pastry on a floured work surface to a thickness of 1/4 inch. Fold in the sides so that the pastry will fit into the base of the tin, then gently lift it into the tin, letting it sink down into the base. Use a small piece of excess dough to firmly press the edges of the pastry into the tin. Trim the excess pastry with a knife and then pierce the base with a fork. Put the pastry in the fridge to rest for at least 20 minutes or overnight (we don’t blind bake this pastry as we want it to blend a little with the filling).
Blanch the apricot kernels in boiling water, then remove the skins. Using a mortar and pestle, bash the apricot kernels with the rosewater to make a paste.
Melt the butter in a saucepan but don’t let it bubble. Remove the pan from the heat, add the sugar, almond meal, apricot kernel paste, and breadcrumbs and stir well. Add the eggs and nutmeg and mix well. Let the filling rest for at least 1 hour. Towards the end of the resting time, preheat the oven to 400 degrees F.
Spread the jam over the pastry base and spoon the filling on top. Sprinkle with the flaked almonds and bake for 30 to 35 minutes until golden brown.
Note: In the past, bitter almonds were used instead of almond flavoring. These almonds contain a toxin that can be harmful if you eat too many of them. Apricot kernels contain the same toxin but to a much lesser extent, making them a good alternative. Bashed apricot kernels to which rosewater is added give the same marzipan-like odor and taste as bitter almonds.
Adhere strictly to the quantities in this book and do not eat the kernels without incorporating them into the bake. The kernels may not be eaten in any case like regular nuts. Therefore keep them out of the reach of small children and housemates who are looking for something to nibble.
All recipes reprinted from “The British Baking Book: The History of British Baking, Savory and Sweet” by Regula Ysewijn, with permission from Weldon Owen Publishers.
Cherry Bakewell Tart
A long, long time ago (we’re talking a decade here), I participated in monthly challenges with a group known as the Daring Bakers.
Each month, someone would select a recipe that was either a bit off the beaten path or something a little more challenging. Then everyone would make a version and discuss the results.
There was a even a Daring Cooks side of things, too. (I could sure use that now to spice up the dinner rut we’re stuck in!)
Participation in the group encouraged me to try many things I don’t particularly like enough to make by hand (French macarons, cannoli shells) or things that require so much time, it’s just plain easier to buy them in the store (puff pastry, phyllo dough).
One month, a member chose a traditional British Bakewell Tart for the challenge. I’m pretty sure this is my favorite thing I made while part of the group.
I’m a big fan of fruit-flavored sweets and love almond in any form. I sliced away at that Bakewell Tart for breakfast for a week and was truly sad when it was gone.
Fast forward 10ish years, and I came across the old Bakewell Tart post on my old blog… and obviously had to make it again. Immediately.
Would it be as good as I remembered it? Did 10 years of memories exaggerate my enjoyment?
Not in the least. Still as absolutely delicious as I remembered it! (But really, fruit + almond pretty much has to be amazing, right?)
What is a Bakewell Tart?
So what on earth is a Bakewell Tart, anyway?
It’s a not-super-sweet dessert with a layers of a shortbread crust, fruity jam, spongy frangipane, and flaked almonds. It’s not challenging to make, although it is a little time consuming with chilling the dough.
But trust me: this is well worth the effort.
How to Make a Bakewell Tart
We have four layers at play in a bakewell tart:
With these four layers, we get a whole variety of texture: the crispy crust, the smooth jam, the spongy squishy frangipane, the slightly crunchy almonds. Which all pair together deliciously.
The shortbread crust is basically like any other you’ve made. Mix together ingredients, cut in butter, roll out the dough, and press into the pan. Refrigerate and blind bake.
The jam is self-explanatory, right? Right.
The frangipane layer is where things start to get interesting! Frangipane is a pastry cream, made out of butter, eggs, sugar, and ground almonds. It’s soft and spreadable and poofs up while it bakes. (And if, like me, you love almond, it’s really really really good.)
We’ll top the cake with the almond layer. You can use chopped, sliced, slivered – whatever you have. I like sliced both because it looks pretty and the sliced almonds add a super-subtle crunch.
What kind of Jam for a Bakewell Tart?
I don’t think there’s a traditional flavor of jam that is generally used, but I used a sour cherry jam. Cherry pairs so well with the almond and I definitely recommend it, although of course any other flavor of jam can be used.
I used store bought jam (because that newborn life..) but this is the perfect way to showcase your own homemade fruit preserves, too.
Bakewell Tarts aren’t particularly common here in the U.S. (I never heard of one before the Daring Bakers’ challenge, and I’ve never seen one since!), so I think it’s a fun unexpected treat for a gathering or party. When everyone else brings cupcakes to a gathering, you get to stand out just a little.
Breakfast, brunch, dessert, mid-afternoon snack – I’ll take a slice of a Bakewell Tart for any of these, please.
More Fruit Desserts:
Bakewell Tart Traybake
I do love a pretty wedge of Classic Bakewell Tart (with a nice cup of tea, of course!), but sometimes I want to serve more people. I could make two proper 9-inch tarts, but that does seem like a lot of trouble, doesn't it? So I decided to try it as a traybake.
A lot of people don't have tart tins anyway. And if you don't have a quarter-sheet pan, you could use a 13x9x2-inch pan but I recommend you get one or more quarter-sheet pans as they are good for sooooo many things.
What you don't need for this recipe, besides tart tins, is a mixer or food processor or anything that has to be plugged in. You don't even need a rolling pin. Just make the easy pastry in a bowl, throw it into the pan and press it into the bottom of the pan and partially bake it.
Then stir up the filling right in the pan in which you melt the butter. Spread on the jam. Pour on the filling. Throw on the sliced almonds. Pop it into the oven for 25 to 30 minutes, and Bob's your uncle, as they say in the home of Bakewell Tarts!
I was actually a bit short (38 grams) on the almond flour and was too cheap to spring for another bag of it, so I just used unbleached all-purpose flour to make up the difference. Perfectly delicious. No need to panic.
Bakewell Tart is very rich, so bear that in mind when cutting portions. For an afternoon tea, where everything must be tiny and cute, you could cut it into 48 squares. For the neatest slices, be sure to wait until it is completely cool to cut it.
Bakewell Tart Traybake
(Makes one 13x9-inch tart)
The Pastry - No-Roll Shortcrust Pastry
1 1/3 dip-and-sweep cup (6.66 ounces/189 grams) unbleached all-purpose flour
1/4 cup (1 ounce/28 grams) unsifted powdered sugar
1/4 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, shredded
1 large egg yolk mixed with 1 tablespoon water, reserve the white for the filling
Note: if you're gluten-free, do my Gluten-Free Pie Crust .
The Filling - Frangipane
1 cup (8 ounces/227 grams) unsalted butter
1 cup (7 ounces/198 grams) sugar
2 firmly packed cup (8 ounces/227 grams) super-fine almond flour (ground almonds)
4 large eggs, room temperature
1/2 teaspoon almond extract
1/4 teaspoon salt
2/3 cup (7 ounces/198 grams) raspberry jam
1 cup (3.5 ounces/99 grams) sliced almonds (also called flaked almonds)
1 Spray a 13x9x1-inch (33x23x3 cm) quarter-sheet pan with cooking spray. In medium mixing bowl, whisk together flour, powdered sugar and salt. With your fingertips, rub in the cold shredded butter to a crumb texture with some bigger hunks of butter remaining. Sprinkle on egg yolk-water mixture and mix in, adding more water, if needed, just a teaspoon at a time. Put dough in prepared quarter-sheet pan and press it in an even layer on the bottom of the pan, just ever so slightly onto the side so that when it shrinks during baking the bottom will be completely covered. Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.
Note: You can also line the bottom with parchment paper, leaving a little overhang on the ends so you can lift the cooled tart from the pan all in one piece. But this time I just cut it in the pan.
2 Bake for about 20 minutes until slightly browned to a pale golden. Let stand to cool a bit while proceeding with the recipe.
3 While pastry is cooling, make the filling. In 2-quart saucepan over medium heat, melt the butter. Take off heat, and stir in the sugar then the ground almonds, eggs and reserved white, almond extract and salt until well combined.
4 Spread the jam over the bottom of the prebaked pastry shell. Pour in the frangipane. Top with sliced almonds. Bake for about 25 to 30 minutes. Cool to room temperature, about 1 hour. Serve at room temperature or chilled. Dust with sifted powdered sugar just before serving.
The technical bake for pastry week on the Great British Bake Off, Mary Berry’s Bakewell Tart, caused a controversy (according to The Sun anyway). Should bakewell tarts be iced or topped with almonds? Should bakewell tarts that are iced (like the ones Mr Kipling bakes) really be called cherry bakewells? What about tarts that are iced but don’t have a cherry?
The Great British Bake Off recipe had icing – pink feather icing at that – but no cherry. Bakewell tart, cherry bakewell, or something in between? Whatever it was, I gave it a go.
I made the raspberry jam for the filling, and the pastry in advance. As I said when I made the dampfnudel, I have absolutely no idea how the Bake Off contestants manage to make anything in the time they’re allowed.
For the jam, I put raspberries in a pan with jam sugar and put it over a low heat until the sugar dissolved, I upped the heat and boiled the mixture for four minutes. I’m still not quite sure of “jam temperature”, I think there is a test that involves putting some jam onto a saucer and seeing if you get wrinkles. A four-minute boil worked for the Viennese whirls so that’s what I did (without a wrinkle test).
To make the pastry, I mixed plain flour and cold butter with my brilliant pastry blender. Here it is yet again.
Once I’d got to breadcrumb stage, I sieved in some icing sugar and added a beaten egg. The recipe says that you should also add two tablespoonfuls of cold water. I decided to add the egg first, then mix. If the pastry came together I wouldn’t need the water. I didn’t. In fact, I was a bit concerned that using the whole egg might leave the pastry a bit on the wet side. Too late to do anything about it now though. I worked the pastry into a ball, wrapped it in clingfilm and put it into the fridge overnight.
To make the tart, I rolled out the pastry to the universal tart thickness of a pound coin and lifted it very carefully over my tart tin. The recipe stipulates a 23cm tin. Mine is 24cm, but looks a lot shallower than the Bake Off tins, so I thought I should have enough pastry. I did. There was plenty, which was a good thing because I had to do the odd bit of patching up.
The Bake Off recipe is silent on whether the case should be trimmed pre or post-baking. I consulted James Martin’s Sweet on the matter. He’s a post-bake trimmer, so I decided to do the same. I put the untrimmed tart onto a baking tray – well, actually a pizza tray because I don’t have a baking tray big enough – lined it with scrunched up greaseproof paper, filled it with baking beads, and baked it blind for 15 minutes at 200° fan. After the 15 minutes, I took out the beads and put the tart back into the oven for another five minutes. I trimmed the edges when it came out.
To make the filling, I creamed together butter and caster sugar, added ground almonds, almond extract and an egg, and mixed it all up. My jam had set nicely. I spread a layer onto the bottom of the tart and put the almond mixture onto the top. I used all of the filling, mainly because I couldn’t think of anything exciting to do with any leftovers. It was probably because my tin was shallower than that used in the recipe, but my filling did end up a little bit higher than the edges of the tart.
I put it into the oven and crossed my fingers that it wouldn’t overflow.
The cooking time in the recipe is between 25 and 30 minutes or, as always, until a skewer inserted into the centre comes out clean. Oh, and you also have to remember to turn the oven down to 180° fan. It took a long time for my tart to cook. My skewer was covered in raw tart at 25 minutes, at 30 minutes, at 35 minutes… I didn’t think it was ever going to cook. I took the tart out eventually at 40 minutes or thereabouts. I still wasn’t sure whether or not it was done.
I could certainly see the advantage of icing. I had quite a few cracks to hide.
Once the tart had cooled, I made the icing by mixing icing sugar and water. I put a few tablespoons into a separate bowl and coloured it pink (I used red gel food colouring – I think you can get it in pink but they didn’t have any in Tesco this week). I transferred the pink icing to a piping bag. Since the Viennese whirls, my last piping disaster, I have googled “how to fill a piping bag.” Google recommended putting the bag into a jug and opening it out over the top. I followed Google’s advice
and the icing ended up at the bottom of the piping bag rather than all the way up to my elbows. It’s obvious really I suppose, but thank you anyway Google.
I covered the tart with a layer of white icing and piped parallel lines of pink icing over the top. I pulled a cocktail stick through the white lines and
here it is. I think my feathering needs a bit of work, bit, all in all, I was pretty pleased with this one. The pastry was light and crisp – no sign of a soggy bottom, the jam was lovely and the filling tasted as almondy as a bakewell tart should taste. I don’t really care whether I made a bakewell tart, a cherry bakewell, or something else entirely, it was lovely and something that I’ll definitely try again.
Portioning the Bars
- When completely cold run a knife around both long sides of the tin.
- Using the spare parchment paper, lift the cake covered shortbread free from the tin.
- Cut down the middle length of the bake.
- Then cut across the width, in the middle.
- Now cut each quarter into 3 bars.
- Use a palette knife to lift the Bakewell Shortbread Bars free from the baking parchment.
How great do these Bakewell Shortbread Bars look? They can also be cut into squares for tasty party bites.
Store them in an airtight container for up to 5 days.
See! So easy to make. And such a brilliant addition to a packed lunch, picnic or just to have with a cup of tea or coffee.
I love recipes that are easy, yet produce stunning results. This is one of those recipes. Because all of the flavours work so well together, a buttery shortbread base, sweet and tart raspberry jam topped with almond sponge. The perfect combination. Finally you can have your cake and cookie all in one tasty Bakewell Shortbread Bar!
Cherry Bakewell Cupcakes!
A Cupcake Twist on the Classic Bakewell Tart.. Cherry Bakewell Cupcakes with Almond Sponges, Jam Filling, Almond Cherry Bakewell Buttercream Frosting, and a Glacé Cherry of course!
I have been wanting to post an ‘alternative cupcake’ post for ages. I know I have what feels like a million cupcake recipes on my blog, (this being the 36th!) but I wanted to do another. After having a search through one of my ingredients cupboards I rediscovered my bag of Sugar & Crumbs Cherry Bakewell Icing Sugar and OH MY Bakewell Cupcakes had to happen! Of course, you don’t actually have to use this icing sugar, you can just use normal icing sugar and still follow the recipe in the same way, but the flavour of the sugar is so delicious I just HAD to use it!
I know that Bakewell Tart’s actually have pastry in them, but I wasn’t really sure that baking a cupcake pastry case and then baking the cupcake mixture itself in it would work, and I was kinda in a rush, so I just went with an almond flavoured sponge as the base of the recipe. I used Almond Extract as its easy to use, and cheaper than buying almonds some of the time so that sorted the Almond side of things out! However, as Bakewell’s have Jam in, I made a Jam Core in my baked cupcakes so that it was a little surprise for everyone when eating them!
Using the Sugar & Crumbs Cherry Bakewell Icing Sugar with a touch extra Almond Extract made such a yummy flavour that I just couldn’t resist. Smooth and silky Buttercream Frosting topped with a Glacé Cherry and some freeze dried raspberries made decoration heaven!
I used some adorable cupcake Baking Cups from Iced Jems (not sure if these particular ones are available now) but there are so many other colours and patterns and I seriously recommend them – you can bake them on a flat tray without having to use a muffin tray, and they’re greaseproof and don’t peel! But anyway, I hope you guys love this recipe as much as I, and my Trusty Taste Testers did! Enjoy!
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Carrot cake ice cream pots
This is a riff on a classic brown bread ice cream. Infused with orange zest, cinnamon and caramelised carrot cake, it is rather dreamy. Ginger cake or parkin would work well too.
For a really cute dessert, do as I did, and serve in flowerpots. I bought a set of 10 spade-shaped teaspoons for £12 online for a touch of final whimsy.
150g carrot cake, broken into small crumbs
2tbsps unsalted butter, melted
Juice and zest of three large oranges
Combine the butter, cake crumbs and sugar. Place on a lined tray and bake at 180C for 15 to 20 minutes. Leave to cool and crush.
Place the orange zest and juice, extract, cornflour, cinnamon, egg yolks and sugar in a bowl and mix. Warm the cream and milk in a pan. Gradually whisk the cream mix into the egg mix. Return to the pan and heat gently, stirring all the time, until thick. Churn using your preferred method. Before fully frozen (or once finished in the ice cream machine) stir in the cooled cake crumbs.
Lemon meringue baked Alaska pies - Credit: Sarah Lucy Brown
Lemon and ginger Alaska pies
A pretty cool (sorry, I couldn’t resist the pun) and elegant dessert to serve after a summer barbecue. The bases can be made way in advance, wrapped and frozen, just needing a final flourish with the Italian meringue topping before eating. You can play about with the flavours. Use a different curd in the base – passionfruit or raspberry would be lovely – maybe use Hob Nobs or coconut biscuits for the crunchy bottom. They are incredibly refreshing.
250g crushed ginger nut or Hob Nob biscuits
100g unsalted butter, melted
Zest and juice of three large lemons
Make the base. Mix together the crushed biscuits and butter. Line a cupcake tin with cases and equally divide the mixture. Press into the cases and push it up the sides so you have a dip in the middle. Add a scant tablespoon of curd to each. Set aside.
Now make your ice cream. Whisk together the egg yolks, sugar, lemon juice and zest and lemon extract in a bowl. Add the cream and milk to a small pan and heat, without boiling. Add a little of the cream to the egg mix and beat. Then a little more. Keep going until it’s all mixed in (don’t be tempted to add it all in one go – it will curdle).
Return to the pan and bring to a simmer, stirring constantly until creamy and thick like custard. Allow to cool to room temperature and churn.
Divide between the cupcake cases and pop the tray in the freezer. You can remove the bases and wrap them individually once fully frozen.
To serve, make the meringue. Pop the egg whites in a large, spotlessly clean bowl (I run a piece of kitchen roll around the bowl with white wine vinegar).
Place the sugar and water in a pan and warm on a low heat until the sugar begins to melt. Do not stir. Brush any sugar crystals from the outside of the pan with a wet pastry brush. Putting a lid on will create condensation and make it less likely your sugar will crystallise.
Once all the sugar has melted, bring up the heat to 121C on a sugar thermometer. Whisk the egg whites to slacken and carefully pour over the hot sugar in a stream, whisking constantly – you might want to get someone to help you.
Whisk until thick and cool. Pipe over your frozen bases and flame with a blowtorch to colour.
Iced chocolate fudge brownie truffles - Credit: Sarah Lucy Brown
Fudge brownie choc ice truffles
(Makes around 20)
A little bit of fun. Finish them with your favourite chocolate, and go wild with the decorations. Sprinkles and Co online have a huge range of pretty edibles to adorn your choc ices with.
100g dark chocolate (at least 60-70%
600g melted chocolate of choice
Sprinkles/chopped nuts, vermicelli
In a bowl mix the egg yolks, cocoa and brown sugar and break in the dark chocolate. Warm the milk and cream in a pan and add, gradually and in batches, to the egg yolk mix to combine.
Return the mix to the pan and heat gently, stirring all the time, until thick. Leave to cool.
To make the sauce combine all the ingredients in a pan on a low heat to melt. Leave to cool.
Churn using your preferred method. Once the ice cream is nearly set (or once churned in the machine) stir through the brownie pieces and swirl in the sauce. Freeze for 30 minutes (after making in a machine, or two hours using another method).
Now pour into a lined 1lb loaf tin or 20cm square tin.
Freeze four around four hours until solid. Using a hot knife cut into equal pieces. Return these to the freezer to freeze solid again.
Melt your chocolate and bring to room temperature – it must not be hot.
Dip your frozen ice cream pieces and return to the freezer once more. While in the freezer sprinkle over your decorations.
Bakewell tart lollies - Credit: Sarah Lucy Brown
Bakewell tart lollies
All the flavours of the Derbyshire special in a lolly. Leave out the booze if you need to.
2tbsps finely chopped, seeded fresh cherries (or tinned)
300ml cherry juice (I used Cherry Good)
Mix together the egg yolks, extracts and sugar. Warm the milk and cream in a pan. Add to the egg yolk mix gradually. Pour into lolly moulds. Sprinkle over the cherries. Pop in the freezer for a couple of hours.
Combine the cherry juice and Kirsch and add equally to each mould. Place on the tops and push through the lolly sticks. Freeze for about three to four hours. Dip in warm water for a few seconds to help them release.
Impress your guests with a tower of caffe latte profiteroles drenched in chocolate sauce - Credit: Sarah Lucy Brown
Caffe latte and rum profiteroles
(Feeds 4 to 6)
You can make these in advance and keep them in the freezer to eat one by one as an indulgent pud – or form into a decadent tower, pouring over lashings of chocolate sauce. Serve straight away.
1tbsp instant coffee granules
150g strong plain white flour
Make the profiteroles. Pre-heat the oven to 220C for at least 20 minutes before baking. Melt the butter, water and milk together on a low heat. Once the butter is melted bring up to the boil. Turn off the heat and sieve in the flour. Add the sugar and salt. Beat until the mix comes away from the side in a ball. Spoon the mix onto a plate and spread out to cool. You want it to be still slightly warm but not hot – which will set the eggs and stop them puffing up the mix. Place into a bowl. Gradually whisk in the egg – you might not need all of it. The mix should have a soft, dropping consistency. Dollop heaped tablespoons of mixture onto lined baking sheets. They should be about 5cm big.
Turn the oven down to 200C. Only put one tray in the oven at a time. Bake for 25 minutes. Remove. Poke a hole in the bottom of each. Return to the oven for five minutes to crisp up. Allow to cool on racks.
For the ice cream combine the egg yolks, sugar, rum and coffee in a bowl. Warm the milk and cream in a pan. Gradually add to the egg yolk mix to combine. Return to the pan and cook gently, stirring all the time, until thick. Cool then churn using your preferred method. Pop in the freezer for an hour. Spoon into your profiteroles then wrap and freeze them until you want to serve.
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