I’m a bit saddened to write my last Not So British Bake Off post. For this finale, the challenge was to go back to the basics and perfect them. To make perfect mini scones, mini lemon tarts, and mini victoria sponge cakes. On the program we saw front runner Richard really trip up making the three in the time span of 2 hours.
I set myself the challenging of doing the same thing. But in all honesty, it took me 2 hours and 45 minutes. Not too bad, especially since I wasn’t rushing at all, and I had to stop and do the washing up in between each item due to limited kitchen space and the fact that I only have one mixing bowl. Plus I made my own raspberry jam for the first time which was quite exciting!
As you can see, the finale was quite dramatic and a bit traumatising!
For Mini Victoria Sponge
(For the jam)
225g of raspberries, chopped
150 g of sugar
(For the sponge)
112g of self-raising flour
2 large eggs
112g of caster sugar
112 g of butter
1 teaspoon of vanilla extract
(For the buttercream)
125 g of icing sugar, plus extra for dusting
32 g butter
1/2 tablespoon of milk
Preheat the oven to 190C (375F). Line one baking tray with greaseproof paper.
Start by making the jam. Place the raspberries and sugar in a saucepan, bring to a boil and cook for 10 minutes. Then transfer to a bowl and set aside to cool.
Now start your sponge, by beating all of the ingredients in a bowl until light and fluffy. Spread the mixture out onto the baking tray, and then smooth evenly. Bake in the oven for 18-20 minutes or until golden-brown and cooked through.
Carefully remove sponge cake to a wire rack and set aside to cool.
For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.
Cut out 12 small circles from the sponges. Spread 6 halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Decorate with the remaining buttercream if you desire.
For the Scones
250g of self-raising flour
1 heaping teaspoon of baking powder
40g of softened butter
25g of caster sugar
1 large free-range egg
about 100ml of milk
Preheat the oven to 220C (425F).
Put the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Make up to 100ml/3½fl oz with the milk, then set aside a tablespoon for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in until you have a sticky dough
Turn the mixture out onto a lightly floured surface and pat out until it is about ¾ an inch thick. Use a small fluted cutter to cut out the scones. Keep all the trimmings, roll them up and pat the dough out again to cut more scones
Arrange the scones on the greased baking trays and brush the tops with the remaining milk. Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire rack to cool.
(For the pastry)
88 g of plain flour
50 g of butter, cut into small cubes
12 g of icing sugar
1 egg yolk
(For the filling)
2 large free-range eggs
50 ml/double cream
75g/ caster sugar
1 1/2 lemons, juice and zest
icing sugar, for dusting
(For the decoration)
50g of chocolate, chopped
Start by making your pastry. Place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and one tablespoon of cold water. Mix again until the dough starts to form clumps. Then dump it out onto a lightly floured work surface. Roll it into a ball. Knead the pastry two or three times and then to make it into a smooth ball, again. Wrap it in cling film and place in the refrigerator for 15 minutes.
Grease your tart tins.
Roll the pastry dough out onto your floured surface until it’s about ¼inch thick. Cut out circles with a round cutter and use to line the tins, re-rolling the pastry as necessary. Put the tart cases in the fridge to chill.
Preheat the oven to 200C (400F). Cover the base of the tartlets with foil and fill with a few baking beans. (Like I’ve mentioned before, I literally have a box of dried beans that I use for this.) Bake for seven minutes then remove the beans and foil.
Return the pastry to the oven for another 5 minutes or until they are light golden-brown and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C (325F).
While the tarts are cooling make the filling by breaking the eggs into a large bowl and whisking them together . Then add the rest of the filling ingredients and whisk again until they are all well-combined. Pour the filling mixture into a jug, then into the cooled baked pastry cases. Bake for about seven minutes, or until just set.
Leave to cool slightly then carefully ease the tartlets from their tins an place on a wire rack to cool completely. For the decoration, melt the chocolate bain marie. Spoon the melted chocolate into a small piping bag. Snip off the end and pipe the word ‘citron’ or a decoration of your choice on top of the tarts.
Cutting out the scones.
Checking the colour of my scones.
My first ever jam in the making!
My Great British Bake Off dreams are over for this year, hopefully they’ll sort those rules out next year! 😉
Sadly the series won’t be back until next summer, but if you enjoyed this baking series what food related series would you like to see next?