Pour in the melted butter and stir gently with the whisk, just until fully combined. Scrape the batter into the prepared tin and spread evenly. Is it weird that I have a favourite cake texture? I’ll let you decide but I’m guessing its not quite normal. Weird or not, the fact is I do have an ideal cake texture and todays recipe is a perfect example, a cake that I am completely in love with. The texture is found most commonly in pound cakes and loaf cakes, it's a dense and buttery texture, almost velvet-like in its tenderness. It’s the type of cake that sits on your counter and demands you take a little nibble every time you walk past it, a cake that needs sharing before you ‘accidentally’ eat 3 slices in 1 day. For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Hence the appeal of Small Batch Bakes. The newly published fifth cookbook from Edd Kimber, who won the first series of The Great British Bake-Off, it contains recipes designed to feed one to six people. There’s a single large “emergency” chocolate chip cookie, two (four-inch) tarte tatins, strawberries-and-cream eclairs for four, a six-inch chocolate layer cake with dulce de leche buttercream that’s meant to serve six.

Small Batch Bakes: Baking cakes, cookies, bars and buns for

Cut the sausage into 12 equal-sized slices and place them, cut-side up, into the prepared baking tin. Cover with clingfilm and set aside to prove in a warm place for 45 minutes to 1 hour, or until the rolls are touching each other and feel puffy to the touch. To make the cake, melt the diced butter in a small pan over a medium heat, then set aside. Place the sugar, egg, cream and vanilla in a bowl and whisk together until smooth and combined. Add the flour, baking powder and salt and whisk again, just until a smooth batter forms. Meanwhile, preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30–35 minutes, or until golden brown. Professional recipes can often be really complicated and impractical in a domestic kitchen, so it's brilliant that Edd Kimber has researched, simplified and brought them together in this beautiful book. It's on my list!' --BBC Good Food magazine First, make the cinnamon butter: place all the ingredients for it in a bowl and beat together until a very soft paste forms. Set aside.Leave to cool in the tin for an hour, then refrigerate for at least 4 hours, before cutting into squares to serve.

Small Batch Bakes by Edd Kimber | Hachette UK Small Batch Bakes by Edd Kimber | Hachette UK

Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week.

Classic pretzels

Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla. The word patisserie make us think of impossibly complicated recipes that can only be carried out by the most talented pastry chefs, but Edd Kimber wants to change that. With step-by-step photos for pastries and icings, it's easy to get your head around the more complex techniques, and the fantastic photography of bright, multi-layered cakes looks beautiful. You'll be a contestant on Great British Bake Off in no time!' -- Great British Food magazine In a third, large bowl, whisk the sugars, egg and vanilla until light and fluffy. Pour in the melted chocolate and whisk again until smooth and combined. Put the prunes in a small saucepan, pour in the hot tea and bring to a simmer. Continue simmering on a medium heat, stirring occasionally, until almost all the liquid has been absorbed by the fruit. For the filling, gently warm the jam in a pan until loose, then remove from the heat and mix with the raspberries, coating evenly. Dot the raspberry mixture over the cheesecake, then crumble the reserved streusel evenly over the top.

The Boy Who Bakes About — The Boy Who Bakes

Take the pan of prunes off the heat, add the bicarb and stir just until it starts to foam. Add to the batter and mix briefly until combined.Just because it’s winter doesn’t mean we can’t enjoy a frozen dessert; I’m of the firm belief that ice cream is an all weather affair. This particular frozen treat is a brilliantly festive semifreddo sandwiched with panettone. Semifreddo, half frozen in Italian, is a traditional no churn ice cream from Italy. Made with a whipped egg foam and whipped cream it’s brilliantly creamy and rich, flavoured with pieces of amaretto and frozen cherries. If you saw my video earlier this week on toasted milk powder, you can also add a tablespoon of that to the semifreddo to really boost the flavour. Once frozen the semifreddo is cut into discs and sandwiched between two pieces of panettone, a great use for the Christmas bread.