Ingredients: 4 Large eggs 100g Caster Sugar Finely grated rind of one lemon 100g self raising flour 4 Tablespoons of Lemon Curd Method: 1. Preheat oven to 200c/ 220c(Fan)/ 425F/Gas mark 7 Grease and line a swiss roll tin with baking parchment. 2. Whisk the eggs, sugar and lemon until light and frothy. Sift the flour into the mixture, carefully folding in. Turn the mixture into the tin and gently shake to allow the mixture to settle in all the corners.
1. Preheat oven to 200c/ 220c(Fan)/ 425F/Gas mark 7 Grease and line a swiss roll tin with baking parchment. 2. Whisk the eggs, sugar and lemon until light and frothy. Sift the flour into the mixture, carefully folding in. Turn the mixture into the tin and gently shake to allow the mixture to settle in all the corners. 3. Bake for 10 mins or until the sponge is golden brown and beginning to shrink from the edges of the tin. 4. Place a piece of parchment slightly bigger than the tin onto a…
A Baking Bites episode from The Brilliant Baking Show In this Baking Bites, we show you how to make the best home-made Chocolate Dipped Valentine Shortcake biscuits, perfect for Valentines or any time of year. Recipe 100g unsalted butter 125g caster sugar 1 medium size egg 1 tsp vanilla bean paste or vanilla extract 275g plain flour 150g dark, milk or white chocolate pre-heat oven to 190c / 170c fan / 375F / Gas mark 5 Email us and send in your question for the show to…
Ingredients: 225g plain flour Pinch salt 50g unsalted butter (at room temperature and cut into cubes) 1tsp baking powder 50g mature cheddar cheese (grated) + extra for the top 75ml milk 1 beaten egg for glazing the top of the scone ½ tbsp. poppy seeds ½ tbsp. sunflower seeds
Our Nan's rustic Jam tarts: 125g Plain Flour 55g butter cubed 2-3tbsp cold water Jam (Any flavour) Rub butter into the flour until it resembles breadcrumbs. Add the water a little at a time until it forms a smooth dough. Take a walnut size piece of the dough and push it into the tin before adding a dollop of your favourite jam. Bake in an oven pre-heated to 180C, 160C (Fan), 350F, Gas Mark 4. for 10-15 minutes or until the pastry is brown.
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Ingredients For the shortcrust pastry: 125g unsalted butter 250g plain flour (or use 125g wholemeal plain flour and 125g plain flour), plus extra for dusting. About 3tbsp cold water to bind For the filling: Unsalted butter for frying 1 garlic clove (crushed) 1 medium leek (finely chopped) 175g red lentils, rinsed in cold water and drained 600ml (1 pint) full-fat milk Pinch of dried thyme 2 eggs 75g cheese, grated 3 medium tomatoes, sliced Pinch of salt and pepper
Leigh’s Mum’s Rice Pudding Ingredients Serves 4 150g pudding rice 285ml (1/2 pint) full-fat milk 3 tbsp caster sugar Small knobs of unsalted butter Method Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4.Boil the rice in water for approximately 10-15 mins until nearly cooked. Drain the rice and place into a shallow dish and cover with the milk. Add the caster sugar and gently stir. Dot the small knobs of butter on the top.
Ginger Biscuits - Makes around 20 biscuits 175g self-raising flour 115g soft brown sugar 1 level tsp bicarbonate of soda 55g unsalted butter 1 heaped tsp ground ginger 1 rounded tsp golden syrup 1 medium egg (beaten) Pre-heat oven to 180C/160C(Fan)/350F/Gas Mark 4. Place the flour, bicarbonate of soda and ground ginger in a mixing bowl. Mix until combined. Place the sugar, butter and golden syrup in a saucepan. Place on the hob and melt together.