Tag: bake

Danish pastry

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This is a really quick way to make Danish pastries with a packet of ready-made puff pastry. You can vary the filling –try a different flavoured jam, a spoonful of thick custard or a chunk of fresh or canned fruit. They are best eaten warm on the day of making but they can be prepared up to the end of step 3 then chilled in the fridge until you are ready to bake them.

Makes: 8
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Drizzle the warm pastries with a little lemon flavoured glace icing and sprinkle with flaked almonds instead of dusting with icing, if liked.

Ingredients

500g puff pastry, thawed if frozen
8tbsp raspberry jam
1 egg, beaten
Icing sugar, for dusting

Method

Preheat the oven.
Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. Trim the edges with a sharp knife and cut into 8 x 10 cm squares.
Sprinkle two baking sheets with a little cold water. Place the pastry squares on the baking sheets.
Place a spoonful of jam in the centre of each square. Dab the four corners of each square with a little beaten egg then fold each corner in so the point just meets the jam.
Glaze the pastry lightly with beaten egg and bake for 15 mins until risen, golden and crisp. Serve warm or cold lightly dusted with icing sugar.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Baked apples with crumble topping

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Baked apples are a classic way to use up seasonal Bramley apples. The addition of the crumble topping gives the soft, sweet apples a nice crunch. Spiced with cinnamon, this is a great combination of two childhood puds. Perfect served with a dollop of vanilla ice cream or splash of custard

Serves: 6
Prep time: 15 mins
Cooking time: 1 hr
Total time: 1 hr 15 mins
Skill level: Easy peasy
Costs: Mid-price

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If you don’t like raisins, try stuffing the apples with dried dates for an extra sticky sweet hit

Ingredients

6 eating apples, cored
50g sultanas
1tsp cinnamon
3tbsp plain flour
4tbsp demerara sugar
60g, hazlenuts
50g butter

Method

Preheat the oven to 200°C/Fan 180°C/gas mark 4.
Put the apples into a baking dish.
Mix together the sultanas and cinnamon and sprinkle into the apple holes. Pour a little cold water around the apples and bake for 30 minutes, until the skin is loose.
Put the flour, sugar and hazlenuts into a food processor and whizz until the nuts are coarse. Add the butter and whizz again until the mixture resembles breadcrumbs.
When the apples are ready, sprinkle with the crumble mix, pressing down. Bake again for 30 minutes.

By Anna Berrill

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Party food face-off

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61% 469 votes

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Mary Berry’s mincemeat bread and butter pudding

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This comfort food pudding is wonderful at any time of the year – not just at Christmas!

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It is essential to make this in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve it at once straight from the oven.

Ingredients

50g (2 oz) ready-to-eat dried apricots
2 tbsp brandy or rum
12 thin slices white bread, buttered
1 x 450g (1lb) jar luxury mincemeat
50g (2 oz) caster sugar
3 large eggs
300ml (½ pint) double cream
1 tsp vanilla extract
150ml (¼ pint) milk
1 tbsp demerara sugar

Method

Well-butter a 28cm (11in) fairly shallow round china ovenproof dish. Preheat the oven to 180ºC/Fan 160ºC/Gas Mark 4.
Snip the apricots into smallish pieces and soak in the brandy or rum whilst making the pudding.
Make sandwiches of the bread using the mincemeat, but don’t fill right to the edges because these are trimmed off. Cut off the crusts and cut each sandwich diagonally into four. Arrange the sandwich triangles across the dish, slightly overlapping.
Beat together the caster sugar, eggs, cream and vanilla extract. Stir in the milk.
Scatter the apricots over the bread. Gradually pour over the cream mixture, making sure all the bread is coated. If you have time, leave the pudding to stand for 30-60 minutes (to allow the bread to absorb the liquid, so it becomes light and crisp during cooking). If you have no time, don’t worry – you can still bake it straightaway.
Sprinkle the demerara sugar over the top of the pudding, and bake in the preheated oven for about 40 minutes until well-risen, crisp and golden. Serve warm with creme fraiche or cream.

Top tip: It is essential to make this in a shallow dish so that you get maximum crunchy top. It rises like a souffle, so serve it at once straight from the oven.Mary Berry’s Christmas Collection is available from Amazon, RRP £16.99.Win Mary Berry cook books

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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