Tag Archives: Paul Hollywood

Cheat’s Mango and Passion Fruit Soufflé

Heavenly, light and fluffy, tangy and bursting with sunshine, this generally rather gorgeous soufflé also has the added benefit of being ridiculously quick and easy to make: literally less than 30 minutes from gathering the ingredients together to inserting the spoon into its light lusciousness!

Serves 4

What you need…

4 ramekin dishes, liberally buttered

20g caster sugar, plus extra for sugar-coating

100ml ready-made custard

75ml mango purée (I used fresh but you could used tinned)

3 ripe passion fruit

4 large, happy egg whites

Icing sugar, sifted, for dusting

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Shake roughly half a tablespoon of caster sugar into a ramekin dish and rotate the dish around so that all of the insides are coated evenly. Tap out the excess sugar into the next ramekin and repeat the process, adding more sugar if necessary – repeat until all four dishes are sugar-coated inside.

Tip the custard and mango into your blender. Scoop out the seeds and juice from the passion fruit and tip them in as well. Whizz until combined and then push through a sieve.

In a large, clean bowl, beat the egg whites with a handheld electric whisk until stiff. Gradually, add in the 20g caster sugar, whilst still whisking to create a smooth, glossy meringue.

Pour in the sieved passion fruit and mango custard and use a balloon whisk to gently and evenly fold the mixture into the meringue.

Divide the mixture between the ramekin dishes and use a palette knife to level off the surface of each soufflé. Run your finger around the edge of each tone to lift the mixture away from the side slightly.

Pop in your oven and bake for 12-15 minutes until the soufflés have risen spectacularly. Dust with icing sugar and devour – light, heavenly and full of sunshine!

Inspired by…

Paul Hollywood, as published in The Mail’s ‘Weekend’.

How easy…

Really quick and easy. Will definitely be doing these again!

 

 

Chocolate Lace-Decorated Favourite Cake

This fabulous cake is based on the sponge recipe I used to create my ‘365 celebration cake’ all the way back in November 2015: it’s really chocolatey and is made even more heavenly by the inclusion of a butter cream containing melted dark chocolate – delicious.

Celebrating Easter as well as my birthday, this cake had hidden in its depths mini chocolate Easter eggs but it was the decorative chocolate lace that was the real incentive to create this showstopper (if I do say so myself!) and now that I know how easy it is to make, it will of course be adorning many a cake!!!! A cake worth celebrating and worthy of any celebration!

Serves 16+

What you need…

1 x 20cm loose bottomed cake tin, buttered and lined with baking parchment

1 x 15cm loose bottomed cake tin, buttered and lined with baking parchment

1 deep cookie cutter (I used a 7cm-wide one but you could use a wider one if you wanted more sweets/eggs hidden in the cake).

340g unsalted butter, room temperature

340g caster sugar

6 eggs, lightly beaten

1 dessertspoon vanilla extract

140g milk

225g self-raising flour

85g cocoa powder

2 teaspoons baking powder

Pinch of salt

for the chocolate butter cream

100g dark chocolate (ideally 70% cocoa) broken into pieces

200g unsalted butter, room temperature

400g icing sugar

2 teaspoons vanilla extract

for the hidden filling

Mini chocolate eggs, Smarties, chocolate buttons, jewelry – whatever you fancy!

for the chocolate lace

1 x kitchen thermometer

2 x10cm-wide acetate strips, cut so that they will easily go around each of 20cm and 15cm cake sponges

150g plain chocolate (70% cocoa solids), broken into chunks

What to do…

Preheat the oven to 180°c / 350° / gas 4 and turn your attention to the sponges.

Using a food processor, beat together the butter and caster sugar until light and fluffy. Whilst it’s still beating, add in the eggs, a little at a time, ensuring that each addition is thoroughly mixed in before adding the next. Add the vanilla extract and milk and whizz together.

In a large mixing bowl, sift in the flour, cocoa powder, baking powder and salt. Mix well. Then, tip in the ingredients from the food processor and, using a balloon whisk, fold together all the ingredients until they are thoroughly blended. Divide the chocolate sponge mixture between the two cake tins.

Bake the sponges in the oven for 45 minutes until the cake is firm and an inserted skewer comes out dry.

Allow to cool for 30 minutes in the tins and then turn out onto cooling racks to cool completely. (At this point, I normally wrap them in foil and freeze them until the day I need them).

Time for the buttercream. If you are doing it all on the same day, make the butter cream whilst the sponges are cooling.

Put your chocolate into a heatproof bowl and then into a steamer over a saucepan of simmering water. Gently melt the chocolate and then set aside until it is cool enough to touch.

In a separate bowl, sieve in the icing sugar and then beat together with the butter. Add the vanilla essence and then tip in the warm chocolate. Mix together using a small balloon whisk to ensure it is evenly and thoroughly blended. Set aside until you are ready to assemble the cake.

Take your larger sponge and cut it in half horizontally to create 2 sponge tiers. Lay one half on a serving plate. Use your cookie cutter to cut a hole in the centre of the remaining large sponge.

Spread butter cream evenly across the bottom sponge and then place the other half, with the hole on top. Also cover this one with a layer of butter cream.

Next, take the smaller sponge and slice it horizontally to create 3 sponge tiers. Use your cookie cutter to cut a hole in the middle of the bottom one and then place this tier in the middle of the larger cake, matching up the central holes as best you can (but don’t worry if they don’t match – no one will be able to see).

Spread butter cream across this sponge and then repeat the process with the middle smaller tier. Fill your stacked sponges with your choice of surprise (mini eggs etc), spread butter cream across this middle smaller sponge and then top with the remaining tier – assembly job done – the top and bottom sponges are ‘complete’ whilst the middle three have holes in them, now occupied by treats!

Spread butter cream evenly across the top and sides of the cake and then set aside.

To the lace! Break 100g of the plain chocolate into a bowl set over a pan of simmering water. Stir the chocolate until it reaches a melting point of 47c / 115f. Remove the bowl from the heat, add the remaining 50g chocolate and stir until the chocolate has cooled to 31c / 90f.

Place your strips of acetate onto a flat work surface.

Pour the chocolate into a piping bag fitted with a narrow nozzle or tip it into a squeezy bottle also fitted with a narrow nozzle. Let the chocolate fall out of the nozzle whilst swirling up and down the strips of acetate to create a lace effect. Leave to cool until just set and firm enough to then wrap around the two sets of sponge tiers (about 15 – 20 minutes). Walk off and leave the acetate on for 1 hour. Gently and patiently peel the acetate away, leaving the gorgeous chocolate lace decorating your gorgeous chocolate cake….et voilà!

Serve to a completely wowed group – the lace really does look terrific, then there’s the surprise of the hidden treats and then of course, there’s the most important bit – the fabulously luscious flavour!

Tip…

I make the sponges in advance and then defrost them the day that I want to serve the cake. This way, the kitchen doesn’t look like so much of a disaster area and I can devote my energies to the creative bit. Also, the sponges are much easier to slice accurately when they are defrosting.

If you replaced chocolate butter cream with white chocolate ganache to decorate the sponges, the visual effect would be much more dramatic. However, this was my cake and I don’t like white chocolate!!!

How easy…

It’s all easy but does take time – not one to rush, this one!

Inspired by…

The chocolate sponge and butter cream combination are now a favourite in the Duffield house and have been practiced to produce various creations during the last 2½ years. The lace can be attributed to the BBC and is used to create a Paul Hollywood/Mary Berry showstopper.

Cumberland Rum Nicky

Having seen this on last week’s Great British Bake Off, I had to give it a go and….and it’s absolutely delicious! It reminds me of mince pies but has a richer, boozier and sweeter flavour and is thoroughly moreish. And then there’s the rum butter – I didn’t have the full 75ml that Mr. Hollywood recommends and thank God – with just 50ml, it was still incredibly boozy and incredibly good – an excellent accompaniment to this fab pud! Definitely give this one a go!

Serves 8 – 10

What you need…

1 x 20cm pie dish, about 3cm deep, liberally buttered

for the filling

225g dates, coarsely chopped

100g dried apricots, coarsely chopped

50g stem ginger syrup, drained and finely chopped

50ml dark rum

50g soft dark brown sugar

50g unsalted butter, cut into 1–2cm cubes

for the sweet shortcrust pastry

200g plain flour

2 tablespoons icing sugar

100g cold unsalted butter, cut into 1cm cubes

1 large, happy egg, lightly beaten

1 teaspoon lemon juice

for the rum butter

100g unsalted butter, softened

225g soft light brown sugar

50ml dark rum

What to do…

Mix all the filling ingredients, except the butter, together in a bowl. Set aside

while you make the pastry.

Now, turn to making the pastry: tip the flour and icing sugar into your food processor and whizz together. Add in the cubed butter and whizz until the mixture resembles fine breadcrumbs. Tip the mixture into a mixing bowl.

Mix the egg with the lemon juice and two tablespoons of cold water. Make a well in the centre of the flour mixture and pour in the egg mixture. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.

Preheat the oven to 180C/350F/Gas 4.

Once the dough has rested, cut it into two pieces, roughly one-third and two-thirds. Roll out the larger piece on a lightly floured work surface. Line your pie dish with the pastry, leaving any excess pastry hanging over the edge. Tip the filling into the pastry case, spreading it evenly and dot with the butter.

Roll out the remaining pastry and cut it into eight long strips, roughly 1cm wide. On a sheet of baking parchment, use the pastry strips to create a lattice with four strips going each way, passing them under and over each other.

Dampen the edge of the pastry in the tin with water, then invert the lattice from the paper onto the tart. Press the ends of the strips to the pastry base to secure.

Bake for 15 minutes, then turn the oven down to 160˚c / 325˚f / gas 3 and cook for a further 20 minutes.

Meanwhile, for the rum butter, use an electric handheld whisk to beat together the butter and sugar, then gradually beat in the rum. Pop into the fridge until needed.

Serve the tart hot, with a spoonful of rum butter. Absolutely, fabulously delicious!

Inspired by…

Paul Hollywood and The Great British Bake Off

How easy…

Really easy and an absolute joy to make.