Delicious cakes from The Great British Bake Off

Hi, and welcome to October; the days are getting shorter, the nights are drawing in and Halloween is round the corner – which makes the kids very happy! This month also marks the day when my

first daughter was born 30 years ago, so there are big celebrations planned. 

This week’s book is The Great British Bake Off Big Book Of Baking by the contestants and the judges. It contains 120 recipes with step-by-step instructions which is very useful. If you’re

one of the millions of people glued to the TV on a Wednesday night then this book couldn’t have come quick enough. It’s just what you’ve all been waiting for; it’s full of fun, simple

recipes and is inspiring as you know that the recipes have been tasted properly by the contestants and judges. So, get baking readers! I am off to Somerset to get some apples as I am going

to make the delicious tart opposite. 

This is the month for us chefs to also celebrate game season as well, so I will be slow cooking pheasant with wild mushrooms, grouse breasts in sweet wine and turkey with kale. Not

forgetting all the great veg, such as my favourite pumpkin risotto with sage or whole roasted celeriac with lots of herbs and garlic, served with goats’ cheese and some truffle oil. 

There’s also great fish and shellfish for this season, such as mussels simply cooked in a white wine and garlic broth or seared scallops. See you next week. 

Treat your family to this delicious Somerset Apple Tart [PH]

2 tsp Somerset apple brandy or brandy, or ½ tsp vanilla extract

To make the pastry, sift the flour, salt and sugar into a mixing bowl. Add the pieces of butter and toss in the flour so they are lightly coated, then gently rub the butter into the flour to

make fine crumbs. Add the egg yolk and water and stir into the crumbs with a round-bladed knife to make a firm dough. If there are dry crumbs, work in more cold water a teaspoon at a time.

Shape the dough into a flat disc, wrap in clingfilm and chill for 20 minutes.

Roll out the pastry on a lightly floured worktop to a large circle about 32cm across and use to line the flan tin. Prick the base with a fork, then chill for 15 minutes.

Line the case with greaseproof paper, fill with baking beans and bake blind for 12-15 minutes until the pastry is set. Remove the paper and beans, then return to the oven and bake for a

further 5 minutes.

Set the flan tin on a heatproof surface. Put the baking sheet into the oven to heat up, and reduce the temperature to 180°C/350°F/Gas Mark 4.

While the pastry case cools, peel and quarter the apples. Cut out the cores, then cut the apples into very thin slices. Arrange the slices, slightly overlapping, in the cooled pastry case,

starting from the edge. Make sure the pastry case is filled to the top, with no gaps.

Measure the cream in a jug. Add the egg, sugar and brandy (or vanilla) and mix well until smooth. Pour this mixture evenly over the apples, letting it seep through the layers.

Set the flan tin on the heated baking sheet in the oven and bake for about 35 minutes until the custard is set. Set the tin on a wire rack and brush the top of the tart with jam. Unmould the

tart and cool before serving.

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PREPARATION: 15 MINUTES, PLUS 10 MINUTES COOLING/FIRMING TIME

Heat your oven to 200°C/400°F/Gas Mark 6. Put the soft butter, sugar and honey into a mixing bowl and beat well with a wooden spoon or electric mixer for 2 minutes until fluffy and lighter

in colour.

Scrape down the sides of the bowl, then beat in the egg in 3 batches. Sift the flour, baking powder and cinnamon into the bowl, adding any bran left in the sieve. Add the oats and the fruit

and nuts and mix in thoroughly with a wooden spoon.

Using a rounded tablespoon of mixture for each cookie, spoon on to the lined baking sheet, setting the cookies well apart to allow for spreading. Gently press out using the back of the

tablespoon so the cookies are about 1.25cm thick – they should be rather craggy rather than neat and tidy.

Bake in the heated oven for about 12 minutes until golden with light brown edges. Remove the sheet from the oven and set on a heatproof surface. Leave the cookies to cool and firm up for

about 10 minutes, then carefully transfer them to a wire rack and leave until cold. 

Extracts taken from The Great British Bake Off Big Book Of Baking, by Linda Collister, photography by Kristin Perers, published by BBC Books, priced £20. To order your copy with free UK

delivery, call the Express Bookshop on 01872 562310, send a cheque or postal order payable to The Express Bookshop, to Express Bookshop, PO Box 200, Falmouth, Cornwall, TR11 4WJ of order

online at expressbookshop.com. 

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