The Great British Bake Off

Mini Cherry Tartlets With Cherry Brandy Creme Patissiere

This boozy bake deserves a (creme) pat on the back…

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So it’s the penultimate week of The Great British Bake Off and only a week left until it’s off our screens and we have to go back to resuming our normal Tuesday lives. Mostly we’re upset because we like to have an excuse to eat cake once a week, and somehow tuning in to the evening news while munching on a slice of gateaux doesn’t have the same effect. Anyway, we digress…

This week’s challenge for the bakers is Patisserie Week, which means they’ll be making an array of fancy French delights.

Our skills by this point in the competition are pretty limited. Turns out we’re better at the booze stuff than the baking, so this week’s recipe is nowhere near as fancy as those creations in the tent. But, if you want a fairly simple office/party pleaser with delicious Cherry Brandy in then you have come to the right place. Here’s how to create 16 mini cherry tarts with a Cherry Brandy creme patissiere.

Ingredients

For the pastry

  • 600g pre-made shortcrust pastry

For the creme patissiere

  • 4 egg yolks

  • 60g caster sugar

  • 25g plain flour

  • 2 tsp cornflour

  • 280ml milk

  • 3 tbsp Ableforths Cherry Brandy

For the topping

  • Cherries

Method

First, make your pastry cases. Heat oven to 190C/170C fan/gas 5. Divide the pastry into 16 equal pieces.

Roll out each one to line a 7-8cm deep fluted tartlet tin and trim, leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans.

Put on a baking tray and bake for 10 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is golden.

While the pastry is cooling, make your creme patissiere.

First, beat the egg yolks and sugar for a few minutes until pale and the consistency has slightly thickened.

Next, whisk in the flours until fully mixed with the eggs and sugar.

In a saucepan, heat the milk until it starts to boil. Take it off the heat and pour into the flour and egg mix and whisk together.

Put the whole mixture back into the saucepan and heat, constantly stirring. Only remove when it’s thick and boiling, but smooth.

Cover with clingfilm and leave to cool.

Once it’s cooled, transfer into a bowl and add in your Cherry Brandy. Stir in.

Use a teaspoon or piping bag to put the cream in the tartlet cases. Top with a cherry on each, and enjoy!

Rumbullion! Navy Strength Chilli Brownie Recipe

Spice up your life….and your mouth, with this brownie recipe

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It’s week six of The Great British Bake Off (how?! Where is this time going?) and this week’s theme is Spice Week. Which, just so happens to be perfect for us because our Rumbullion! is full of delicious spices, and tastes great in baked goods.

This week the bakers are taking on a ginger cake challenge, but because we already treated you to this rum and ginger traybake a few weeks ago, this week we’re using a Rumbullion! and chilli combination for another tasty treat.

These brownies are every bit as chocolatey, fudgy and gooey as you’d expect, but they have two (not so) secret weapons...they get their spicy kick from our very flavoursome Rumbullion! Navy Strength and the addition of a good old chilli gives them a spicy little kick at the end.

Each batch makes roughly 16 squares and can last in the fridge for a couple of weeks, but we’d recommend maybe making a few because apparently people really, really like brownies and they go quite quickly.

Add more or less rum as required, ditto the chilli powder. And if you want to add extra chocolate chunks too, we doubt anyone would complain...

Ingredients

  • 3 tbsp Rumbullion! Navy Strength

  • 3 tsp chilli powder

  • 185g dark chocolate

  • 90g plain flour

  • 50g cocoa powder

  • 50g white chocolate

  • 50g milk chocolate

  • 3 large eggs

  • 275g golden caster sugar


Method

Slowly melt the dark chocolate and butter together in a bowl (you can do this in the microwave but be careful not to overcook).

Once melted, add 2 tbsp of rum to the mixture and set aside to cool to room temperature.

Turn the oven on to 180C/ 160C fan/ gas 4.

While the chocolate is cooling, whisk your eggs and sugar together, ideally with an electric mixer. This can take around 5 minutes, depending on the power of your mixer.

While it’s mixing, add in your final tbsp of rum.

You’ll know the mixture is ready when it’s light and airy and has increased in size - you’re looking for the consistency of a milkshake.

In a separate bowl, use a sieve to sift the flour, cocoa and chilli powder together and ensure there’s no lumps.

Now add your cooled chocolate to your egg and sugar mix. You want to fold this together slowly to avoid knocking out the air, working in a figure of 8 motion, so use a spatula to do this.

When the colour is a mottled brown, it’s time to add your flour and cocoa mix. Use the sieve again to sift this in to your mixing bowl, and then slowly mix this in, again being careful not to knock out the air.

Break your white and milk chocolate into small chunks, and mix in.

Pour the mixture into a 20 cm square tin lined with parchment paper, and level out. Then place into the oven. Set the timer for 25 minutes and then check - if the centre is still wobbly then put back in the oven for another few minutes until the top is firm with a cracked, papery finish.

Leave in the tin to cool. Then remove, cut into squares and serve!