Great British Food Christmas 2024

Recipes extracted from The Great British Bake Off: Comfort Bakes: The official 2024 Great British Bake Off Book by The Bake Off Team, published by Sphere. Photography Ant Duncan biscuits to cool on the baking sheets for 5 minutes, then transfer them to a wire rack until cold. The shortbreads will keep for up to 7 days in an airtight container. SaltedCaramel Self- saucing Puddings Brilliant formaking in advance for a stress-free dinner party, or for reheating when you need ready-to-go indulgence on the sofa, these are individual pots of joy. Store any leftover caramel in the fridge in an airtight container for up to two weeks and use it over ice cream. Makes: 6 Prepare: 1 hour + cooling time Cook: 17mins For the caramel: 75g light muscovado sugar 50g golden syrup 50g unsalted butter 125ml double cream, plus extra to serve 75g caster sugar Pinch of sea-salt flakes 1 tsp vanilla paste For the puddings: 30g 70%dark chocolate, broken into pieces 175g unsalted butter, at room temperature 100g light muscovado sugar 50g caster sugar 2 eggs, lightly beaten 1 egg yolk 1 tsp vanilla paste 125g plain flour ½ tsp baking powder Pinch of salt Vanilla ice creamor double cream, to serve (optional) 1. Make the caramel. Warm the muscovado sugar, syrup, butter and cream in a small saucepan over a low heat until the butter melts and the sugar dissolves. Stir until smooth. When hot, take the pan off the heat. 2. Place the caster sugar in a small pan with 1 tablespoon of water and set over a low heat to dissolve the sugar. Swirl the pan to ensure that the sugar dissolves evenly (don’t stir). Use a pastry brush dipped in hot water to dissolve any crystals that form on the inside of the pan. Bring to the boil, then simmer to an amber caramel, swirling the pan occasionally. 3. Slide the pan off the heat and pour the hot cream mixture into the caramel. Stir until smooth, then simmer over a medium heat for a further 3 minutes, until the caramel reaches 118°C on the sugar thermometer. Slide the pan off the heat and stir in the salt flakes and vanilla. Pour the hot caramel into a bowl and leave to cool for at least 2 hours. 4. Make the puddings. Melt the chocolate in short bursts in a microwave (or in a bain marie) and set aside. Beat the butter and both sugars in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, until pale and creamy, scraping down the inside of the bowl as necessary. Gradually add the eggs, beating well between each addition. Add the egg yolk and vanilla and combine. Mix in the melted chocolate, then sift in the flour, baking powder and salt and mix on a low speed until combined. 5. Spoon the mixture into the prepared pudding basins until each is half full. Heat a teaspoon in a cup of hot water and press it into the mixture to make an indent. Spoon a rounded teaspoonful of the cold caramel into the indent and cover with the remaining pudding mixture. Cover and chill the puddings for 2-4 hours. 6. Heat the oven to 180°C/160°C fan/Gas 4. 7. Place the pudding basins on a baking tray and bake for 15-17 minutes, until well-risen and golden brown. Working quickly turn out the puddings onto plates and serve with more of the caramel, warmed, and with double cream or vanilla ice cream. RECI PES | GREAT BRI T I SH BAKE OFF 109 greatbr i t i shfoodawards.com