This is what I made for week 8 of the Great British Bake Off. which was all about advanced dough, the stuff that has butter, eggs and sugar in it. So I made these Chelsea buns!
Another week, another Great British Bake Off inspired post. Week 7 saw the bakers tackle pastry, in the form of pastry parcels, the three and a half hour technical challenge to make the unpronounceable Kouign-amann, culminating in the show stopper challenge of eclairs, which I chose to tackle this week. Choux pastry really isn’t something I …
I bloody well love pies. Any pie. Cold pies, hot pies, meat pies, veggie pies. If it has pastry and a tasty filling, I’m in there! Given my obsession with the crusty devils it only seemed fitting that I make a pie this week as part of my GBBO inspired posts, My chicken and leek pie.
My garden is awash with apples and blackberries so I thought it would be nice to make a seasonal cupcake incorporating the two, so I settled for the classic apple and blackberry crumble, but cupcake style!
Week 3 and it was bread week, so take a peek at my lovely rye, ale and oat baps. perfect with meats and cheeses.
I’ll apologise now for the terrible attempt at a witty title for this post. For week 2 of my Great British Bake Off themed posts I chose to tackle Viennese whirls for biscuit week!
It’s Bake off season again, which means I WILL get off my bum and actually bake something!! Inspired by the mini cakes round in episode 1, these are my lemon and blueberry mini bundts, a summer treat!
I love a doughnut. A proper jam doughnut. Fried and covered in sugar and filled with lashings of the sweet stuff. Yes, these babies take time, but they are so worth it!
I like my traybakes seriously pimped up and I’ve done just that with my rocky road brownies. What’s wrong with either rocky road or a brownie? I hear you cry. Well, nothing really. They’re both a delicious chocolatey treat. But when you combine the two, this becomes the powerhouse of sweet treats.
Most definitely late to the party with this recipe and with Easter pretty much over, I had some creme eggs knocking about and wanted to make something with them that wasn’t a cupcake or a brownie. I’ve taken the French classic, refined and beautiful and turned it into a loud, gooey chocolatey treat.