There are always points in my Great British Bake Off technical challenge bake along where my nut allergy thwarts me. This year the peanut butter molten middle fondants were a pretty big problem. I point blank refuse to make food I can’t eat (what on earth is the point?) so I needed to find something to replace the peanut butter to make that oozy centre. Continue reading
The second that I realised that Pasteis de Nata were going to be a technical challenge on The Great British Bake Off I was over the moon. Earlier this year I spent a long weekend in Porto with my two best friends, and we ate a lot of Portuguese Custard Tarts in a quest to find the best in the city, so I really felt prepared for the challenge of making them.
Stroopwafels are one of my favourite biscuits ever – gooey, crisp, caramel-filled and improved by sitting over a cuppa. Whats not to love? I’ve had the pleasure of many stroopwafels in my time, from the supermarket packets that light up an office when someone decides to splash out, to an incredible fresh honey stroopwafel in a hipster cafe in Amsterdam, but never even considered they they were an achievable dream at home.
Bread is one of those things that is still slightly mysterious to me. I don’t find kneading relaxing, I’ve never got to know the exact change in texture when dough is just ready, and who knows whether a loaf is over or under proofed. But when bread from scratch goes well it feels like crazy yeast-based magic. This means I tackled bread week on The Great British Bake Off with equal parts excitement and trepidation.
This year I’m once again going to be baking the technical challenges in the Great British Bake Off each week. Baking along last year really took me out of my comfort zone and introduced the to some amazing bakes I loved (Savarin! Dampfnudel!) And some which I will never make again (I’m looking at you, Spanische Windtorte).