Following on from my first demo at Ealing, Hammersmith and West London College I was invited back for another. This time demonstrating a seasonal recipe using the quintessential winter combination: apples and blackberries. I love the structure of this tart; crisp pastry base, spread with sweet fruit jam, topped with moist frangipane and decorated with caramelised apple slices. You don’t have to make the jam, especially if you’re strapped for time, but it does add a really nice touch! The students and teachers enjoyed it alike, now what to make for next time? Click here for the recipe
A few weeks ago I was kindly invited to an interview at the headquarters of London Student Magazine - for those who don’t know that means the Student Union of the University of London! It was good to be on university grounds again and talk about what I love best with people who share that passion (Helena and Eve – check out her blog here). Below is the video of the interview – I hope you enjoy!
This the (new & improved) recipe for the Apple & Cinnamon Cupcakes I made on Series 1 of GBBO. The idea behind them was an apple-based dessert served with custard, hence the apple and cinnamon in the cupcake base and the custard powder in the frosting. Adding fruit to cake recipes is always a bit tricky because too much fruit will produce extra moisture while the cake cooks (preventing it from cooking completely and even causing it to collapse) whilst too little makes you wonder if it was worth adding any at all. The balance is usually rectified by adding more flour to a basic recipe and practising until they’re perfect. Or you could just use a wonderfully crafted recipe already tried & tested… (need I say more?) Click here for the recipe
I recently had the craving for home-made apple pie, not ignoring the fact I had two massive apples in the fridge waiting to be used. Since it had been quite a while since I last made apple pie I consulted The Big Book of Baking for advice on the pastry before I set out making 4 individual pies that will please 4 people, unless you can manage two (like me!). Click here for the recipe
