I grew up in a house where baking was a regular occurrence, my first memory was standing on a stool in the kitchen helping my mum to make mince pies. After studying politics at university I realised the corporate world wasn’t for me and after entering and winningthe first series of The Great British Bake Off (BBC Two) I jumped at the chance of following my passion for baking. The next day, lightly grease or line the base of the 9x13 baking tin with a piece of parchment paper. Make the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) until melted. Remove from the heat, stir in the brown sugar and tahini, then set aside. Note: don’t waste the leftover semifreddo and trimmings from the panettone. You can use both together to make a frozen trifle, the panettone off-cuts would also make a great bread pudding. 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.

Raspberry Cheesecake Streusel Bars — The Boy Who Bakes Raspberry Cheesecake Streusel Bars — The Boy Who Bakes

This book is a peek inside the mind of one of my favorite bakers, where creativity with butter and sugar is paired with solid technique and downright fun. Edd shares a true world of possibilities - all within a 9x13 tin. This book is an absolute must-have for every home baker.' Joy Wilson 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.

Chocolate peanut butter cookie

Add the butter and sugar to the bowl of the Wilfa Probaker with the flexivisp (silicon edge beater) attached. On medium/high speed cream together the butter and sugar for 5 minutes or until light and fluffy. Add the milk powder and vanilla and beat briefly to combine. Add the eggs one at a time, with the mixer running on medium speed. Once each egg is fully mixed into the butter mixture, add another. Meanwhile whisk together the flour, baking powder and salt. Grate the nutmeg into the mixer bowl and then add the flour mixture in three additions, alternating with the liquid ingredients (starting and finishing with flour). When you’re adding the flour mixture keep the mixing to a minimum, you want to mix just until evenly mixed but avoiding mixing for too long and making a tough cake. 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. 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.

Small Batch Bakes: 3 sweet recipes from Edd Kimber - Stylist

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 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. 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.When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving. In his brilliant new book, Edd shows that French baking needn't be daunting. He turns 70-plus classics into achievable home bakes, channelling his lifelong love of Paris' posh patisseries. Add enticing photography into the mix and it's a visual, as well as culinary, treat.' -- Delicious magazine Heat the oven to 180C (160C fan)/350F/gas 4. Lightly grease a 23cm x 13cm loaf tin, line it with a strip of baking paper that overhangs the long sides, then secure it in place with metal binder clips.

My Books — The Boy Who Bakes My Books — The Boy Who Bakes

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. 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.

Second Helpings Bonus Recipes

Preheat the oven to 180ºC (160ºC Fan) and lightly grease a 9x4x4 pullman loaf pan and line with a piece of parchment that overhangs the long sides of the pan, securing in place with metal binder clips.

The Boy Who Bakes Cakes — Recipes — The Boy Who Bakes

Baking that stays with you long after the plates have been cleared; I still have dreams about his macarons!' Sue Perkins Before we get to the recipe I do need to make one confession and one correction. The recipes were developed and tested with a scale, it’s the method I find the most straightforward and it ensures accurate baking. To make the book more universal the ingredients were also listed in cups and ounces to make the book accessible to those who don’t use a scale (although I will encourage you to try, kitchen scales are very low cost and it means you don’t have to convert recipes that use grams plus most importantly it means less washing up). After the book was sent to some friends in the US an error in one element of one recipe was spotted. I have had the error corrected for future print runs but I wanted to make sure you have the correct recipe ahead of the books wide US release. The error is in the streusel recipe for these bars and it is the American measurements which are wrong. I have made the recipe many times and the gram measurements are all completely fine. Also after the error was spotted I went through the book looking for any other issues with the conversion to cups and I haven’t found any. Apologies for the error, it was done during the edit process and because I don’t work with that system of measurements on a daily basis I missed it. The recipe below is the updated corrected recipe for your enjoyment. I write freelancefor numerous magazines and newspapers and my work has featured in publications such as BBC Good Food, Olive Magazine, Delicious, The Washington Post, Bake From Scratch, The Guardian and many more. I alsomake regular appearances on TV including on Sunday Brunch, Saturday Kitchen, Good Morning America and as resident baker on The Alan Titchmarsh Show.

Classic pretzels

Sift the flour, cocoa powder and salt into a bowl and whisk to combine. Put the butter and chocolate in another bowl set over, but not touching, a pan of simmering water, stirring occasionally until fully melted. 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.