Rise and shine: Get baking with Bill Granger
Baking seems to be enjoying a bit of a renaissance at the moment, and nothing brings about that sense of old-fashioned nostalgia like getting your hands floury making a cake and seeing, smelling and tasting the fruits of your labour.
Afternoon tea and elevenses are also making a comeback, so crank up the oven
and invite some friends over. This is entertaining at its easiest. These
recipes are perfect for the uninitiated or time-poor, and it goes without
saying that they can be made all the more fun with the assistance of a
little helper or two.
I’m not a big pudding man, but a bite of something freshly baking with an
espresso, mid-morning or afternoon, is my idea of heaven. And it’s even more
satisfying when it’s all your own work.
For more from Bill, visit billgranger.co.uk
Cheesecake squares
The white chocolate in these helps them to set so you don’t need gelatine, and
it gives just the right amount of rich sweetness. Add chopped crystallised
ginger or a few fresh berries, when in season, for that extra-special hit.
Makes 9-12 squares
200g/7oz plain sweet biscuits
100g/3 oz unsalted butter, melted
250ml/8fl oz double cream
250g/8oz cream cheese
250g/8oz mascarpone
125g/4oz caster sugar
500g/1lb white chocolate, melted
To serve
Crystallised stem ginger, roughly chopped
Process the biscuits in a food processor until they look like breadcrumbs. Add
the melted butter, process briefly, then tip the mixture into a 22cm square
springform tin lined with a square piece of baking paper. Press the biscuit
mixture firmly into the base, then put the tin in the fridge until you need
it.
Using electric beaters, whisk the cream, cream cheese, mascarpone, sugar and
chocolate together until smooth. Pour this mixture on to the biscuit base
and put the cheesecake back into the fridge for at least 3 hours or
overnight. Cut the cake into 9-12 squares and decorate with crystallised
ginger.
Raspberry cake
Add a scattering of sweetly sharp raspberries to this simple, buttery sponge
and you have the kind of cake that is as irresistible the next day as it is
straight from the oven with a dollop of crme frache.
Makes 9in cake
125g/4oz unsalted butter, softened
180g/6oz caster sugar, plus 2 extra tbsp
2 tsp vanilla extract
1 tsp lemon zest
2 tbsp milk
2 large eggs
250g/8oz plain flour, sieved
2 tsp baking powder
170g/6oz punnet of raspberries
Icing sugar
Preheat the oven to 180C/350F/Gas4. Grease and line the base of a 23cm (9in)
springform cake tin.
Cream the softened butter and caster sugar in a bowl until light and fluffy.
Add the vanilla, lemon zest and milk. Then add the eggs, one at a time,
beating well after each addition. Mix the flour and baking powder in a
separate bowl then fold through the batter mixture. Pour the cake mixture
into the tin. Scatter over the raspberries and extra caster sugar. Bake for
40-45 minutes or until a skewer comes out clean. Cool, turn out, topping
side up. Dust the cake with icing sugar. Serve warm or at room temperature.
Scones with sultanas
I don’t think there’s anything cosier than a pile of warm scones on the table
waiting for lashings of cream and jam. This recipe uses melted butter so you
don’t have to spend time rubbing it into the flour.
Makes 12
1 tbsp icing sugar
310g/10 oz plain flour
1 tbsp baking powder
Pinch of salt
60g/2 oz sultanas
1 tsp orange zest
250ml/8fl oz milk
30g/1 oz unsalted butter, melted
Preheat the oven to 220C/425F/Gas7. Sift the icing sugar, flour, baking powder
and salt into a bowl. Add the sultanas and zest and quickly mix until evenly
distributed. Add the milk and butter and stir with a knife until just
combined. Knead the dough quickly and lightly till smooth then press out on
a floured surface to 3cm thick. Use a cutter or glass to cut 5cm rounds.
Place on a greased baking tray. Gather the scraps, knead again and cut more
rounds. Cook for 10 minutes until puffed and golden. Serve with butter.
Chocolate brownies
I’ve been making these for 20 years and they’re a favourite among my
restaurant customers. Pulling the tray out of the oven while the middle is
still gooey is key to an exceptional brownie.
Makes 12
350g/11 oz caster sugar
80g/3oz cocoa powder
60g/2 oz plain flour
1 tsp baking powder
4 large eggs, lightly beaten
200g/7oz unsalted butter, melted
2 tsp vanilla extract
200g/7oz dark chocolate, roughly broken
Preheat the oven to 160C/325F/Gas3. Line a 22cm square baking tin with baking
paper. Stir together the sugar, cocoa powder, flour and baking powder in a
bowl. Mix in the eggs, butter and vanilla until combined, then mix in the
chocolate. Pour into the tin and bake for 35-40 minutes. Leave to cool
slightly in the tin, then turn on to a wire rack. Cut into squares to serve.
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