THERE are certain chefs that, when they release a new cookbook, you have to stop and pay attention – and Paul Hollywood is one of them.
Out this week, Celebrate by Paul Hollywood (Bloomsbury Publishing) is chock-full of fool-proof recipes for all occasions, be it a summer picnic, birthday, Valentine’s or Christmas.
So, with Father’s Day this weekend, it’s perfect timing for whipping up some easy home-made treats – from layer cakes to tray bakes, breads, pies and even a good old-fashioned jelly.
We all know the way to a dad’s heart is through his stomach, after all…
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You might not be in the running for a famous Hollywood handshake a la Great British Bake Off, but how about a hug from your dad?
So, grab your baking trays and dust off the scales, get set and bake!
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Sprinkletti Cake
“Decorated and dotted throughout with sprinkles, this cake is all about having a bit of fun and it’s great for children’s birthday parties.
Just make sure you use oven-safe sprinkles, so they keep a good colour and shape when they’re cooked.”
Serves: 10-12
Prep time: 40 mins, plus cooling
Cooking time: 20 mins
Ingredients:
*250g soft margarine
*250g caster sugar
*5 medium eggs, at room temperature
*1tsp vanilla bean paste
*250g self-raising flour
*1tsp baking powder
*80g oven-safe cake sprinkles
For the vanilla buttercream
*175g unsalted butter, softened
*350g icing sugar
*1tsp vanilla bean paste
*2tbsp boiling water
*1 drop purple food colouring (optional)
*Cake sprinkles, to decorate
Method:
1. Heat your oven to 180°C/160°C fan/gas mark 4. Grease three 20cm loose-bottomed sandwich tins with baking paper.
2. Beat the margarine and sugar together until pale and fluffy. In a separate bowl, beat the eggs with the vanilla paste. With the mixer running on a low speed, slowly pour the beaten egg mix into the creamed mixture until it is all incorporated.
3. Sift the flour and baking powder over the mixture, then beat on a medium-low speed, until just smoothly combined.
Using a spatula, carefully fold the oven-safe sprinkles through the mixture and then divide between the prepared tins.
4. Bake for 20-25 minutes until the cakes are risen, golden and slightly shrunk away from the sides of the tins. Leave in the tins for 5 minutes, then remove and place on wire racks to cool completely.
5. To make the vanilla buttercream, beat the butter until very soft. Slowly add the icing sugar, mixing well between each addition. Once it is all incorporated, add the vanilla paste and boiling water and mix until soft and fluffy. To make your buttercream extra white, add a tiny speck of purple food colouring and mix well.
6. To assemble the cake, place one layer on a serving plate or cake stand and spread with a quarter of the buttercream. Place a second cake layer on top and spread with another quarter of the buttercream. Sit the final cake layer on top and cover the top and sides with half of the remaining buttercream. Use a warm serrated cake scraper to get a neat finish around the side.
7. Put the remaining buttercream into a piping bag fitted with a 2cm plain nozzle and pipe a decorative border around the top of the cake. To finish, press a band of sprinkles around the bottom 2-3cm of the cake and scatter some sprinkles on top.
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Rainbow Jelly Crown
“A dessert that’s guaranteed to impress your guests when you bring it to the table!
It takes a bit of time to allow the layers of jelly to set, but it’s absolutely worth the effort.”
Serves: 16
Prep time: 15 mins, plus 2 hrs setting
Ingredients:
*Vegetable oil
*4 x 135g packets jelly (lemon, lime, orange and blackcurrant)
*340ml tinned sweetened condensed milk
*24g powdered gelatine (2 x 12g sachets)
*1.37l just-boiled water
Method:
1. Using a piece of kitchen paper, wipe the inside of a 2l jelly mould with a tiny bit of oil.
2. To make your first jelly layer, break the lemon jelly cubes apart and place in a jug. Pour over 285ml just-boiled water and stir until dissolved. Pour into the jelly mould and place in the fridge for 1 hour until almost set. The secret to layering up the jelly is never to let the previous layer fully set. It should still be wobbly, or the next layer won’t stick to it.
3. While your first layer is setting in the fridge, make the white layer. Pour 230ml just-boiled water into a jug, sprinkle over the powdered gelatine and stir until fully dissolved. Stir in the condensed milk.
4. Once the lemon jelly layer is sufficiently set, pour one-third of the condensed milk mixture on top to create a thin layer and place in the fridge to set for 30 minutes. Meanwhile, stand the jug in a pan of warm water to prevent the rest of the mixture setting.
5. Repeat these layers, preparing the next jelly while your mould is in the fridge and adding a thin layer of the condensed milk mixture once it is sufficiently set. Once your mould is full you will have a striking stripy jelly of alternating colours separated by thin white layers. Place in the fridge until set.
6. To turn out the jelly, partially dip the mould in a bowl of hot water for a few seconds, then invert a serving plate over the mould. Holding the plate and mould tightly together, turn them upside down to un-mould the jelly on to the plate.
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Coconut & Passion Fruit Traybake
“Traybakes remind me of village fetes and bake sales as a kid. I remember making them when I was a cub scout!
They’re a great way to get into baking, and you can play around with different flavours and toppings.
One thing to remember is to leave them to cool before you slice up – don’t rush it.”
Makes: 12 squares
Prep time: 20 mins, plus cooling
Cooking time: 25 mins
Ingredients:
*200g unsalted butter, softened, plus extra to grease
*200g caster sugar
*Finely grated zest 2 limes
*3 large eggs, at room temperature, beaten
*200g self-raising flour
*1tsp vanilla extract
*100g desiccated coconut
*3tbsp milk
For the topping:
*250g mascarpone
*1tbsp icing sugar
*Finely grated zest and juice 2 limes
*3 passion fruit
*25g toasted coconut flakes
Method:
1. Heat your oven to 180°C/160°C fan/gas mark 4. Grease a 30 x 23cm baking tin, 5cm deep, and line with baking paper.
2. In a large bowl, beat the butter, sugar and lime zest together, using a hand-held electric whisk, until light and fluffy. Gradually add the beaten eggs, beating well after each addition and adding a spoonful of flour halfway through. Stir in the vanilla extract.
3. Using a spatula or large metal spoon, carefully fold in the rest of the flour and the desiccated coconut. Finally, incorporate the milk until smoothly combined.
4. Transfer the mixture to the prepared tin and gently smooth the surface to level. Bake in the oven for 25-30 minutes until risen and springy to the touch.
5. Leave the sponge to cool in the tin for 10 minutes, then carefully turn out on to a wire rack and leave to cool completely.
6. To make the topping, mix the mascarpone with the icing sugar and lime juice in a bowl. Cut each passion fruit in half and scoop out the seeds and juice into a small bowl. Add half of the passion fruit pulp to the mascarpone and stir to mix – save the rest for decoration.
7. Spread the mascarpone over the top of the cooled sponge, using a palette knife. Trickle over the remaining passion fruit pulp and sprinkle with the toasted coconut flakes and grated lime zest to finish. Cut into squares to serve.
Why are products axed or recipes changed?
ANALYSIS by chief consumer reporter James Flanders.
Food and drinks makers have been known to tweak their recipes or axe items altogether.
They often say that this is down to the changing tastes of customers.
There are several reasons why this could be done.
For example, government regulation, like the “sugar tax,” forces firms to change their recipes.
Some manufacturers might choose to tweak ingredients to cut costs.
They may opt for a cheaper alternative, especially when costs are rising to keep prices stable.
For example, Tango Cherry disappeared from shelves in 2018.
It has recently returned after six years away but as a sugar-free version.
Fanta removed sweetener from its sugar-free alternative earlier this year.
Suntory tweaked the flavour of its flagship Lucozade Original and Orange energy drinks.
While the amount of sugar in every bottle remains unchanged, the supplier swapped out the sweetener aspartame for sucralose.
