Recipes from British Baking Show
Are you a fan of baking? Do you enjoy watching baking competitions on television? If so, you must be familiar with the popular British Baking Show. This beloved show has taken the world by storm, showcasing talented amateur bakers as they bake their way to victory. One of the highlights of the show is undoubtedly the delicious recipes that participants create. In this article, we will explore some of the most mouthwatering recipes from the British Baking Show. So grab your apron and lets get baking!
Classic Victoria Sponge Cake
The Victoria Sponge Cake is a timeless classic and a staple in British baking. Named after Queen Victoria, this cake is simple yet elegant. It consists of two layers of light and fluffy sponge cake sandwiched together with a layer of strawberry jam and fresh cream. The cake is then dusted with a sprinkle of powdered sugar and served with a cuppa tea. Its the perfect treat for afternoon tea or any special occasion.
To make this delightful cake, you will need:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- Strawberry jam
- Fresh cream
- Powdered sugar (to dust)
- Preheat the oven to 180°C and grease two 20cm round cake tins.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Sift in the flour and baking powder, and gently fold into the mixture.
- Stir in the milk to achieve a smooth consistency.
- Divide the batter equally between the cake tins and smooth the tops.
- Bake in the preheated oven for 25-30 minutes until golden brown and a skewer inserted into the center comes out clean.
- Once cooled, spread a generous layer of strawberry jam on one cake layer.
- Whip the cream until thickened and spread it over the jam.
- Place the second cake layer on top and lightly dust with powdered sugar.
- Serve and enjoy!
Traditional Cornish Pasty
The Traditional Cornish Pasty is an iconic British dish that originated in Cornwall. It is a savory pastry filled with a hearty combination of beef, potatoes, onions, and swede (rutabaga). Its distinctive D-shape and crimped edges make it instantly recognizable. The Cornish Pasty is perfect for a quick lunch or a picnic on a sunny day.
To make these delectable pasties, you will need:
- 500g beef skirt or chuck steak, diced
- 2 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 200g swede (rutabaga), peeled and diced
- Salt and pepper to taste
- Shortcrust pastry
- 1 egg, beaten (for egg wash)
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- In a large bowl, combine the diced beef, potatoes, onion, and swede.
- Season the mixture with salt and pepper, and toss until well mixed.
- Roll out the shortcrust pastry and cut out circles approximately 20cm in diameter.
- Spoon a generous amount of the filling onto one half of each pastry circle.
- Fold the pastry over the filling to create a half-moon shape.
- Crimp the edges of the pastry to seal the pasty.
- Place the pasties on the prepared baking sheet and brush the tops with beaten egg.
- Bake in the preheated oven for 40-45 minutes until golden brown and cooked through.
- Serve these tasty pasties hot or cold, on their own or with a side of salad.
Sticky Toffee Pudding
The Sticky Toffee Pudding is a dessert that will make your taste buds sing. Originating in England, this indulgent treat consists of a moist sponge cake made with dates and covered in a luscious toffee sauce. Pair it with a scoop of vanilla ice cream or a dollop of fresh cream for a truly heavenly experience.
To make this heavenly pudding, you will need:
- 200g dates, pitted and chopped
- 250ml boiling water
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp baking powder
- 175g unsalted butter, softened
- 175g light brown sugar
- 3 large eggs
- Preheat the oven to 180°C and grease a baking dish.
- Place the chopped dates in a bowl and pour the boiling water over them.
- Stir in the vanilla extract and let the mixture sit for 10 minutes to soften the dates.
- In a separate bowl, sift together the flour and baking powder.
- In another large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is well incorporated.
- Gradually fold in the flour mixture until a smooth batter forms.
- Stir in the date mixture, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake in the preheated oven for 30-35 minutes until golden brown and springy to the touch.
- In the meantime, prepare the toffee sauce by heating together 200g of light brown sugar and 200ml of double cream in a saucepan, stirring until smooth and creamy.
- Once the pudding is baked, pour the hot toffee sauce over it, allowing it to soak into the sponge.
- Serve the sticky toffee pudding warm with a scoop of vanilla ice cream or fresh cream.
The recipes from the British Baking Show are a true testament to the rich and diverse baking traditions of the United Kingdom. From the classic Victoria Sponge Cake to the traditional Cornish Pasty, and the indulgent Sticky Toffee Pudding, these recipes showcase the skill and creativity of bakers from all walks of life. So, why not channel your inner baker and try your hand at one of these delightful recipes? Immerse yourself in the world of British baking and create something truly extraordinary.
Q1: Can I substitute the beef in the Cornish Pasty recipe?
A1: Yes, you can substitute the beef with chicken, lamb, or even vegetables for a vegetarian option.
Q2: Can I use a different type of fruit in the Sticky Toffee Pudding recipe?
A2: While dates are the traditional choice, you can experiment with other dried fruits like figs or prunes for a unique twist.
Q3: Can I freeze the Victoria Sponge Cake?
A3: Yes, you can freeze the sponge cake layers before assembling. Just wrap them tightly with cling film and store in an airtight container.
Q4: How long will the Sticky Toffee Pudding keep for?
A4: The pudding can be kept in an airtight container in the refrigerator for up to 3 days. Just warm it up before serving.
Q5: Can I use whipped cream instead of fresh cream in the Victoria Sponge Cake recipe?
A5: Yes, whipped cream can be used as a delicious alternative to fresh cream in the cake filling.