Unlike traditional naan that is leavened with yeast and cooked in a clay oven, this recipe uses baking powder and is cooked under a hot grill, making it possible to have naan on the table in a fraction of the time.
The sweet, crunchy topping for these light choux puffs is a frozen mixture of brown sugar, butter and flour. After baking, the buns are filled with a light crème pâtissière with a hint of orange.
These individual puddings are laced with homemade golden syrup and steamed in the oven, rather than on the hob, making them a perfect end to a Sunday lunch – just pop them in to bake once you’ve finished the roasties
Complex flavours are beautifully balanced in this filling: sweet, raw vegetables give way to salty oyster and soy sauces, spicy chilli, and earthy, umami mushrooms. Drying then rehydrating mushrooms only increases their umami-ness. Fun fact: the Japanese word shii means ‘chestnut’ – the tree under which shiitake mushrooms grow.
Richard's Pain au Lait recipe is featured in the Final episode of…
Karen Burns-Booth shares her glorious Cypriot flaouna recipe, a celebratory cheese- and egg-stuffed pastry served up during Ramadan and Easter in Cyprus as seen on Great British Bake Off.
This is how to make bloomer bread like a pro...
THE sixth episode of Bake Off marks Pastry Week with contestants tasked by Paul Hollywood with making pasteis de nata. Paul tells the bakers that “things can go wrong from the very beginning”…
Traditionally served at birthday celebrations in the city of Palermo in Sicily, the torta settevelli is seven layers (settevelli is Italian for ‘seven veils’) of chocolate and hazelnut in various guises. The result is a light, rich cake.
This entremet has four layers, each with a distinct flavour: an orange-blossom almond sponge, a set lemon curd, a caramelised honey set custard, and finally a gelée topping made with puréed blackberries.
These are traditional Portuguese custard tarts, flavoured with lemon and cinnamon.
These individual chocolate puddings have a melty peanut-butter centre. Impressive to serve and so easy to make.
As the new series begins on the BBC, here are a few delicious baking recipes to get you in the mood
You may have had a profiterole before, or even an éclair, but have you ever fried your choux for the ultimate pastry treat? These chouxnuts are topped with nougatine and a sticky caramel and honey glaze. Utterly moreish.
Have you got what it takes to impress Paul Hollywood and Mary Berry after an explosive week on the BBC One baking show?
These pillowy balls of dough are filled with homemade raspberry jam. One of the trickiest things about making doughnuts is the frying time – the sugar in the enriched dough means that they brown very quickly, in turn making it tempting to remove them from the oil before they are cooked in the middle. With that in mind, make sure you fry the doughnuts for at least 2 minutes on each side.
The fruity raisins in these crisp, puff-pastry swirls filled also with vanilla crème pâtissière become sweeter still with baking. The woody, citrus notes in the cinnamon pick up the citrus of the orange zest, too.
The tang of fresh lemon and rosemary gives these biscuit bars a taste of the Mediterranean.
These individual puddings are laced with homemade golden syrup and steamed in the oven, rather than on the hob, making them a perfect end to a Sunday lunch – just pop them in to bake once you’ve finished the roasties
I grew up on these – my dad used to make these in his bakery. They’re just delicious to eat – soft in the mouth, slightly chewy, and with a beautiful sweetness from the strawberries.
Paul Hollywood and Mary Berry demonstrate how to make Arlettes on The Great British Baking Show on PBS Food.
Paul Hollywood and Mary Berry make tasty flaounes on The Great British Bake Off Masterclass. Paul says: “This Cypriot cheese-filled pastry uses ground mahlepi (a Greek spice made from the gro…
TL;DR: Just go to the shops and buy a cake instead.
Soaked in sweet syrup and often topped with fruit, the ring-shaped savarin is not your average sponge cake – it’s made with yeast for a start.
Inspired by the much-loved Bakewell tart, this pudding combines a rich almond sponge with homemade cherry jam. It’s finished off with fresh raspberries, toasted almonds and custard.
Baking white chocolate in a low oven caramelises the sugars to create ‘blonde’ chocolate, which has a distinctive, nutty sweetness. This, in turn, brings a whole new level of flavour to these cheesecakes.
A recipe from Prue Leith
Watch me bake my way through Great British Bake Off technical challenges, starting with scrummy Victoria Sandwich! Sponge, raspberry jam, and whipped cream!
Not just another teatime sponge, this citrus-flavoured yeasted cake is soaked in orange liqueur syrup and crowned with Chantilly cream and fresh fruit. For when you want to go all out. For this recipe you will need a 23cm/9in bundt tin or savarin mould, a sugar thermometer and a piping bag fitted with a star nozzle.
Created to celebrate Prince Regent Luitpold, born in March 1821 and who reigned from 1886–1912, this traditional Bavarian cake is made up of eight layers of sponge, symbolising the eight administrative districts of Bavaria that existed at the time.
This baklava recipe uses a much quicker laminating technique for making flaky filo than the traditional roll and stretch method. There’s also no pastry wastage, as all the trimmings are sprinkled back into the layers as you go. The filling is a classic –aromatic rosewater and nuts.
Push the boat out with these melt-in-the-mouth biscuits filled with homemade jam and vanilla buttercream.
Magnificent enough for a summer wedding or anniversary, this glamorous and complex Viennese confection of meringue, whipped cream and summer berries, finished with fondant violets, dates back to the Baroque period of the Austro-Hungarian Empire.
Who wouldn’t choose the custard-filled doughnuts in a table full of treats? Sugar-coated with a neat stripe of homemade jam to finish, they are quintessentially British summer fête.
Packed with flavour, these are real hot cross buns. The addition of apples to the dough enhances the taste and lends a lovely, moist texture.
Hooray! A caterpillar cake has come crawling into The Great British Bake Off! There are no ugly bugs at this ball! This is a chocolate Swiss roll evolved into a gorgeous birthday treat… The question is: what will you call yours?
The French puits d’amour means ‘wells of love’ – which says it all.
Recipes include salt 'n' peppered sausage rolls. The perfect picnic or party food, sausage rolls are incredibly easy to make, especially when using bought puff pastry.
Prue’s éclairs are sure to put you in the running for the top prize at the next charity bake off. The choux makes enough for ten éclairs – bake them all, then make up six and freeze the remainder, or make double the quantity of filling and generously fill them all.
The ultimate test of patisserie skills. Delicate flaky pastry layered with a silky crème diplomat and raspberry jam, topped off with a classic feathered fondant top.
The end of summer is upon us but sweetening the blow is the almighty Bake off returning to our screens. I have to admit the last series left me disappointed, what with questionable decisions and un…
On your marks, get set, bake.
Learn how to bake Kate's chocolate and salted caramel molten puddings recipe from the Desserts episode of The Great British Baking Show airing on PBS Food.
This quintessential British pud is given the technical twist with the addition of tuiles, so that it is not only sweet, delicious and comforting, but also beautiful to serve. Take your time with the caramel –and remember to swirl the pan as the syrup forms, rather than stirring. This helps to ensure that the sugar dissolves evenly without any unwanted crystallisation.
Cassatelle are traditional Sicilian half-moon pastries filled with chocolate and ricotta. Although it’s possible to bake the pastries, deep-frying them is more authentic.
Coconut macaroons are naturally gluten-free, making them a brilliant sweet treat for all the family. Crispy on the outside and chewy in the centres, there are two flavours here: chocolate and zingy mango curd.
This twist on a traditional walnut whip hides delicious coffee ganache in a bed of fluffy marshmallow all wrapped in a crisp chocolate shell.
The ‘crown’ in these queen of puddings is the topping of meringue kisses – make sure you give each kiss a little peak as you pipe the meringue so that they bake and harden to give the full, regal effect.
