Bakewell tart

Preparation time: Less than 30 mins

Cooking time: 1 hour

A classical bakewell tart with an almond filling as well as jam, topped with flaked almonds and icing.

Ingredients

For the shortcrust pastry:
175g Plain flour
75g Butter
2-3 tbsp cold water

For the filling:
125g Butter
125g Caster sugar
125g Ground almonds
1 large free range egg
1 tsp Vanilla extract
2 tbsp Raspberry jam

For the icing:
80g Icing sugar
2 tsp cold water


Method:

1. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles into breadcrumbs. Add in the cold water to form a dough

2. Roll out the dough on a lightly floured surface to the thickness of a pound coin. Grease a rectangular 5 x 14 inch tin and transfer your pastry into the tin.

3. Preheat your oven to 200°C and line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Blind bake for 15 minutes then remove the greaseproof paper and baking beans and continue baking for a further 5 minutes.

4. When the pastry is in the oven you can make the filling. Melt the butter in a pan then take off the heat and stir in the sugar. Add in the ground almonds and egg and extract and stir well.

5. Take out the bakewell tart when its done and set aside to cool. When cool spread the jam so its completely covered the base then spoon the filling on top, Bake for about 35 minutes.

6. When your tart has come out set aside to cool. When cool sift the icing sugar into a bowl and stir the water. Transfer to a piping bag and give a zig zag pattern on top of the tart.

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White chocolate ghost lollipops

Preparation time: 5 minutes

Cooling time:  10-15 minutes

Decorating time: 5 minutes

Makes: 6

Plain white chocolate ghosts topped with spooky dark chocolate writing. Perfect for all trick or treaters!



Ingredients:
200g White chocolate
100g Dark chocolate

Method:

1. First of all, make sure you have some kind of ghost mold and thin lollipop sticks. I just used a plastic ghost mould. Then you want to make sure the mould is clean, if not just wipe it down. Melt the white chocolate either in a microwave or over a pan. You then want to put 3 tablespoons of chocolate into each mould (depending on your mould) and then using a tea spoon gently even out the chocolate, then place a lollipop stick in each one. Repeat this process for all of the ghosts and place into the fridge for about 10-15 minutes.

2. While the ghosts are in the fridge you can prepare the dark chocolate. Simply melt the dark chocolate and then place into a piping bag, then leave until your ghosts are set. When the ghosts are set you want to lay them all out on a tray and cut a small hole in the piping bag. Then your free to do what you like! You can write whatever you want. Here are some ideas: Boo! Trick! Treat! Ghost!

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Double chocolate pumpkin cupcakes

Preparation time: 20-30 minutes

Cooking time: 15-20 minutes

Makes: 24

Beautiful, rich double chocolate cupcakes with pumpkin seeds and sugarpaste pumpkins.

Ingredients

For the cupcake mixture:
8oz Butter
8oz Caster sugar
4 Eggs
6oz Self raising flour
2oz Cocoa powder
Flat tsp of baking powder
1oz Chocolate chips
1oz Pumpkin seeds

For the pumpkins (I only made 6):
Orange sugarpaste
Black food colouring
Green food colouring
4tsp Icing sugar
Small pumpkin mould

For the icing:
2oz Cocoa powder
3½oz Butter
7oz Icing sugar
1tsp Vanilla extract
Milk

Method:

1. Preheat the oven to 180°C and fill 2 cupcake trays with cases. In a small pumpkin mould, fill it with orange sugarpaste and use your fingers to push it into the mould. Carefully use a cocktail stick to remove the sugarpaste from the mould. Make 2 sets of icing, one black and one green. To make the icing you will need two bowls. Put 2tsp of icing sugar into both bowls and add a few drops of water into each one. Mix until combined then in one bowl add a drop of green colouring and in the other bowl add black colouring. Stir until fully combined.

2. When you have make your icing then you can start to fill in the pumpkins. Set aside your pumpkins to let them dry before placing onto the cakes. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light, fluffy and looks like whipped cream. From there, add in all the eggs, flour, cocoa powder and baking powder and carry on mixing until combined. On a chopping board dice the pumpkin seeds up until very fine. Add in the seeds and chocolate chips and fold in with a metal spoon.

3. Add 2 heaped tsp's of mixture into each cupcake case, then put in the oven for 15-20 minutes until cooked. When they have cooked, take them out of the oven and set aside to fully cool. When they have cooled you can start the icing. To make the icing, mix the butter with an electric whisk until light and fluffy. Then add in the cocoa powder and icing sugar and continue mixing. Add a few drops of milk to loosen it up if the mixture is a little stiff.

4. Spoon the mixture into a piping bag using any nozzle you want. Then pipe the icing onto the cupcakes and from there you can place your little pumpkins on top of the icing.

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Peanut butter oat balls

Preparation time: 5 minutes

Sticky peanut butter oat balls, filled with chocolate chips and mini smarties. Very easy and fun for anyone to make!



Ingredients
2½ Small cups of oats
50g Milk chocolate chips
125g Honey
170g Peanut butter
50g Mini chocolate drops/smarties
1tsp of vanilla extract

Method:

1. Line a baking tray with greaseproof paper. In a large bowl, stir together the oats, honey and peanut butter until well combined. Then stir in the chocolate chips and mini chocolate drops. Roll dough into a heaped tablespoon sized smooth balls and place onto the lined tray. Place into the fridge for 30 minutes before serving.

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Mini lemon meringue pies

Preparation time: 35-40 minutes

Cooking time: 20 minutes

Beautiful golden pastry with a citrus lemon middle topped with a light and fluffy meringue

Ingredients
125g plain flour
55g butter (cubed)
Pinch of salt
2-3 tbsp of water
150g caster sugar
4 egg whites
Lemon curd

Method:

1. Preheat the oven to 200°C and grease a muffin tin. Cut 2 thin/thick strips of greaseproof paper and lay them diagonally into a muffin slot to make an X, repeat this process to all 12 muffin slots. This just helps you get the pies out a lot quicker and easier.

2. To make the shortcrust pastry, put the flour and salt in a large bowl then add the cubes of butter. Using your fingertips, rub the butter into the flour until you have breadcrumbs, making sure there is no lumps at all. Using an eating knife stir in just enough cold water to bind the dough together. Chill in fridge for 10-15 minutes before using.

3. On a lightly floured surface roll out the pastry thinly and cut out 20 x 6cm (2¼inch) rounds. Gently place the circles of pastry into the muffin tin. Carefully place the pastry onto of a slot and push down from side to side making sure the greaseproof paper doesn't fall in.

4. After you have finished you should have a tray full of pastry cases or nearly a tray full. Now you want to blind bake the pastry cases. So place a piece of greaseproof paper inside the pastry and fill with baking beans or raw rice. Bake in the oven for 7-8 minutes or until lightly golden round the edges. Take out from oven and remove the greaseproof paper containing beans or rice and return to oven for 5 minutes until the pastry is golden and cooked through.

5. Remove the pastry from the oven then place into fridge to cool. When they're cool take them out and add a tablespoon of lemon curd in each one. In a bowl add the caster sugar and 4 egg whites. Whisk these together until its thick and glossy.

6. Carefully spoon the meringue into a piping bag fitted with a nozzle of your choice. Starting in the middle of each pie, pipe in an anti-clockwise direction to completely cover the base of the pie and making a small swirl on top, just like you would with a cupcake. Return to the oven for about 5 minutes just until the meringue is lightly brown.

7. Remove from oven and carefully lift the pies out from the muffin tray by lifting the greaseproof paper strips. Repeat this process until all of the pies are out onto a wire rack to cool.

If you enjoyed this recipe but give it a like by hitting the +1 button at the bottom of this recipe, share it with your friends and why not even make some! Check out more recipes here at MyFoodAddiction and make sure to follow me to keep up with all my recipes. I'll see you next Sunday with another delicious recipe! :-P x

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