Giant Yorkshire Pudding

The Great British Bake Off is well underway, and to say we're loving it, would be an understatement. It's week 4 of the show and - for the very first time - it is batter week! So, with that being said, we've decided to share with you a batter based recipe that you can have a go at making at home.

The recipe we're featuring on our site today is a Traditional Yorkshire Pudding, but this Yorkshire pud isn't like your normal puddings - this one is a giant Yorkshire pudding! This recipe is from BBC Good Food, and is by the legendary Delia Smith! If you're looking for a Yorkshire pudding to accompany your Sunday roast, you won't find one better than this one.

Ingredients:

  • 175g/6oz of Plain Flour
  • 2 Free-Range Eggs
  • 175ml/6fl oz of Milk (Whole or semi-skimmed)
  • 110ml/4fl oz of Water
  • 2 tbsp of Beef Dripping
  • Salt and freshly milled Black Pepper

Method:

Step 1 - Preheat your oven to 220°C/425°F/Gas 7.

Step 2 - Begin by sifting the flour into a large mixing bowl. Hold the sieve up high to give it a good airing as it goes down into the bowl.

Step 3 - With a back of a table spoon, make well in the centre of the flour and break the eggs into it. Add the salt and pepper.

Step 4 - Mix the water and milk into a measuring jug, and then begin to whisk the eggs with an electric whisk. As the you beat them the flour around the edges will slowly be incorporated.

Step 5 - When the mixture begins to become stiff, add the milk and water gradually, keeping the whisk going.

Step 6 - Scrape the sides of the bowl with a spactula, so that any lumps can be pushed down into the batter, then continue to whisk again until it's smooth.

Step 7 - Now that the mixture is ready you can begin cooking. Remove the meat from the oven (or if it's not ready, place it on a lower shelf) and turn the oven up to the above temperature.

Step 8 - Spoon two tablespoons of beef fat into the roasting tin and allow it to pre-heat in the oven.

Step 9 - When the oven is up o temperature, remove the tin and place it over a direct heat (turned to medium). Once the fat begins to shimmer and smoke a little, pour the batter evenly around the tin. 

Step 10 - Place on the high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp. To serve cut into squares or you could use it as a Yorkshire pudding plate for the rest of your roast dinner.

 

This terrific recipe and image is from BBC Good Food.

Looking for the perfect roast to go with this superb Yorkshire pudding, take a look at this Roast Leg of Lamb Recipe.

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Bakeware Giveaway: Win a Pair of Non-Stick Loaf Tins!

Loaf Tin Giveaway

The seventh series of The Great British Bake Off continues apace, and with another episode airing tonight, we've got another great giveaway to share with you all. As it's bread week, we're giving away not one but TWO of our popular 2lb loaf tins to one lucky Twitter user; the tins are dishwasher-safe, and each one has a non-stick coating to make your baking life just that little bit easier.

If you fancy getting your hands on these two loaf tins, here's what to do:

How to enter (you'll need a Twitter account!)

  1. Follow @BakewareUK on Twitter.
  2. Retweet the competition tweet (it's the one at the top of our feed).
  3. Cross your fingers, grab your four-leaf clover, and make sure your horseshoes are turned the right way up - only one entrant will be lucky enough to win the loaf tins!

You must enter before 12 noon on Tuesday the 13th of September, at which point the competition will close, we'll pick a winner at random, and announce the result on Twitter. Good luck, and enjoy tonight's episode of Bake Off!

Bakeware Giveaway: Win a Biscuit Baking Tray!

To enter, just follow @BakewareUK on Twitter and retweet our pinned tweet!

Biscuit Tray Giveaway

The seventh series of The Great British Bake Off got underway last week, and as you may remember, we decided to celebrate the return of our favourite TV show with a little competition. As it was cake week, we gave away one of our top-quality cake tins (plus a cooling rack to go with it), and this giveaway did a great job of getting people into the spirit of things on Twitter: 

Bakeware Giveaway Tweets

Now, week two of the Bake Off is traditionally all about biscuits, and so this week, we're offering another great prize for budding bakers:

If you fancy getting your hands on these items and baking some beautiful biscuits of your own, here's what to do...

How to enter (you'll need a Twitter account!)

  1. Follow @BakewareUK (that's us!) on Twitter.

  2. Retweet the tweet at the top of our page.

  3. Cross your fingers and start researching biscuit recipes - we'll announce the winner at 12 noon on Tuesday the 6th of September!

 

Recipes to try:

Carrot and Walnut Cake

Carrot and Walnut Cake

Wednesday marks the triumphant return of The Great British Bake Off, and all of us here at British Bakeware can't blooming wait for the return of Mary and Paul to our TV screens. The first week is cake week, so we thought it be fitting if we'd showcase a brilliant cake recipe for you to try at home.

We've chosen to feature this brilliant Carrot and Walnut Cake recipe from the fantastic Tea & Cake Bakehouse. Rosie's blog is crammed full of brill recipes as well as reviews of places she's visited for breakfast and tea. If you're looking for a recipe blog that's a bit different from the norm, the Tea & Cake Bakehouse is perfect for you.

Get in the full swing of The Great British Bake Off by baking this terrific and slightly healthy Carrot and Walnut Cake at home!

Ingredients:

  • 225g Unsalted Butter, softened
  • 225g Light Brown Sugar
  • 225g Carrots, peeled and finely grated
  • 4 Eggs
  • 200g Self-Raising Flour
  • 1 tbsp Baking Powder
  • 2 tsp Cinnamon 
  • 1 tsp Nutmeg
  • Pinch of Salt

For the Buttercream:

  • 250g Icing Sugar
  • 100g Unsalted Butter, softened
  • 75g Full-fat Cream Cheese
  • 3 - 4 tbsp Milk
  • Handful of halved Walnuts
  • Pinch of Cinnamon and Nutmeg, to decorate

 

Method:

Step 1 - Preheat your oven to Gas Mark 3/170°C. 

Step 2 - Butter and paper two 20cm loose bottomed cake tins.

Step 3 - Cream together the butter and sugar until pale and fluffy. Mix in the eggs one at a time, mixing well after every addition. Add a little flour if the mixture begins to curdle.

Step 4 - Sift together the flour, baking powder, cinnamon, nutmeg and salt. Add it slowly, until fully mixed.

Step 5 - Add the grated carrots to the cake mixture, mixed thoroughly.

Step 6 - Pour the mixture into your pre-prepared cake tins, and bake for 45-50 mins, or until the cake springs back when touched and a skewer, poked through your cake, come out clean. 

Step 7 - Allow the cake to cool in the tin before turning it out onto a wire rack, to cool completely.

For the Buttercream

Step 1 - Trim your bottom layer cake so it's a flat surface for your top layer.

Step 2 - Mix the icing sugar and butter until just combined, then add the cream cheese. 

Step 3 - Then add the milk in tiny parts to keep the mixture moist. Mix on a high speed until soft and fluffy. 

Step 4 - Divide the mix roughly into thirds. Spoon two thirds on to the top of the bottom cake layer, and spread to approx 5mm from the edge. Then place the top layer on.

Step 5 - Then, spoon the rest of the mix onto the top and spread to the edges. Decorate with walnut halves and a sprinkle a pinch of cinnamon and nutmeg on top.

For the full the recipe, visit Rosie's blog here.

 

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Raspberry Bakewell Tart

It’s the final of the Great British Bakeoff this evening with Ian, Nadiya and Tamal battling it out for the chance to be the champion of the Great British Bakeoff 2015!

With what is sure to be a fantastic final, we can expect iced buns and classic British cakes! So we sat in the British Bakeware office thinking of typically British cakes. We all came up with the Victoria Sandwich Cake, but one that also stood out was a bakewell tart. However, we didn’t choose any old bakewell tart recipe, we chose this fantastic raspberry bakewell tart by BBC Good Food, as it puts a brilliant twist on the traditional bakewell tart recipe.

 

Ingredients:

For the Bakewell Tart Filling

  • 500g pack of shortcrust pastry
  • 100g of softened butter
  • 100g of caster sugar
  • 2 large eggs
  • 140g of raspberry jam
  • 100g of ground almonds
  • 50g of fresh white breadcrumbs
  • Half a tsp of almond extract
  • The juice and zest of 1 lemon
  • Flour for dusting

For the Custard Filling

  • 250g of icing sugar
  • 350g of fresh raspberries
  • 1 tbsp of toasted flaked almonds

Instructions:

Step 1-Roll out the shortcrust pastry on a work surface, using some flour to ensure that the pastry doesn’t stick. Once you have rolled out your pastry, use it to line a 26cm tart tin. Cover this with cling film and place in the fridge to rest for an hour or so.

Step 2-Heat your oven to 190 degrees celcius/170 degrees celcius for a fan oven/gas mark 5..

Step 3- Start making the filling of your raspberry bakewell tart by placing the softened butter, caster sugar and lemon juice in to a food processor. Mix this together until it turns light and fluffy. Turn the food processor to full speed and add the eggs and the almond extract. Mix again until it is well combined and takes the consistency of a smooth paste. Then gently fold in the breadcrumbs and ground almonds.

Step 4-Remove the tart case from the fridge and line it with baking paper and baking beans. Place on an oven tray and bake for 20 minutes or so until the sides are set. Remove from the oven and take out the baking beads and baking paper. Place back in the oven to bake for another 10 minutes until the base is a biscuity consistency.

Step 5- Take the bakewell tart base out of the oven and spread the raspberry jam on the base and top with the filling you prepared earlier. Place this back in the oven and bake for a further 25 minutes or until the filling is cooked.

Step 6-Once the raspberry bakewell tart has cooled, remove it from the tin by carefully tipping the bottom of the tin out. Place the tart to one side. Prepare the icing for the tart by adding 5 tbsp of water to the icing sugar. Cover the top of the raspberry bakewell tart will icing, leaving some to one side. Place the fresh raspberries on top before adding the remaining icing and any leftover almonds. Allow the icing set before slicing and serving.

Source: BBC Good Food 

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