Stokes Sauces: We only bake delicious

Wednesday 9 May 2018

We only bake delicious

Tea time treats,

http://www.stokessauces.co.uk/category/jams-and-marmalades

if you like it sweet

The wonderful Mary Berry says that cooking and baking offer both physical and mental exercise.

I have to say that I agree. I thought I made a mess in the kitchen just making a one pot stew but after baking - it's like clearing up after a tsunami strike.

"I think to eat cake is very good for us," said Mary. "But it's the size of the slice and how often you eat it you have to watch."

In Mary's own words: "Life's too short to make filo pastry!"

On that note - let's Bake

Lemon surprise pudding

Words just don't do it justice.

You'll need:

50 g of butter
200 g of golden caster sugar
1 x lemon, zest and juice
3 tbsp of Stokes Lemon Curd
3 eggs, separated
50 g of plain flour
250 ml of milk
1 tsp of vanilla extract

Here's how:

Heat the oven to 180°C/gas mark 5. Mix the butter, sugar and lemon zest, beating (or blending) them to a pale, creamy consistency. Now add the lemon juice, curd, vanilla, flour, milk and yolks, beating to a smooth batter.

Separately, whisk the egg whites then fold them into the batter. Pour the mixture into a buttered baking dish and sit this in a baking tray of hot water.

Bake for 40 to 50 minutes. The top should be lightly browned with the lemon curd oozing seductively at the bottom.

Serve warm with ice cream or pouring cream.

Peanut Butter Bakes

It does what it says on the tin - yum.

You'll need:

100 g of smooth peanut butter
2 eggs
1 tbsp of Stokes Real Mayonnaise
100g of golden caster sugar
1 tsp of vanilla extract
260 g of plain flour
1/2 tsp of baking powder
A selection of Stokes Extra Jams

Here's how:

Pre-heat the oven to 180°C/gas mark 5. Whizz the peanut butter, mayonnaise, eggs, sugar and vanilla in a food processor (or by hand). When it is smooth add the flour, baking powder and a pinch of salt.

Roll the dough into balls about the size of a £2 coin, flatten them slightly and make an indentation in the middle with your thumb.

Set them out (you'll get about 25 or so) on a baking paper lined baking tray and spoon jam into each of the indentations.

Now bake them for 10 minutes until irresistible.

Tarte tatin - a classic

You'll need:

6 eating apples, peeled, cored and quartered
150 g of butter
125 g of caster sugar
2 tbsp of Stokes Lemon Curd
150 g of plain flour
2 egg yolks

Here's how:

Pre-heat the oven to 200°C/gas mark 7. For the pastry put the flour, 100 g of the butter and 100 g of the sugar into a processor and blitz to a breadcrumb consistency. Add the yolks and combine to a pastry, wrap it in clingfilm and chill for half an hour.

Now, in an ovenproof frying pan, melt the butter and sugar to a syrup and add the curd. Add the sliced apple, coating well with the syrup then arrange them 'feather-like' in the juice and remove from the heat.

Cover the apples with the rolled pastry and prick it 3 or 4 times with a knife. Bake at the set heat for 20 minutes then reduce the heat to 170°C/gas mark 4 for a further 20 minutes.

Take the pan out of the oven, run a knife round the inside edge and let it rest for 5 minutes. Turn the tarte tatin over onto a serving plate and go - wow!