I was quite nervous when I saw that Les Miserables were a technical challenge, but they weren’t actually that bad! They also tasted really nice – the lemon-soaked sponges were lovely, and the fresh raspberry buttercream was delicious. I’m surprised to admit it, but I would actually make these again!
As there are quite a few steps involved in this process, I think it’s best to refer you to the original website – their instructions are far clearer than I could manage. Good luck!
I love making molten puddings – I am constantly making a similar recipe, which is chocolate with an oozy chocolate centre. Hopefully I will put that on my blog soon!
These puddings are so easy to make for dinner parties – the mixture can be made in advance and kept in the fridge in their moulds. Once you are ready, you can pop them straight into the oven. Just make sure to add a couple of extra minutes to account for the chilling. This recipe is also quite easy to scale – you can always third the recipe to make two as a practice to perfect the times!!
- cocoa powder, for dusting
- 165g (1 cup chopped) dark chocolate
- 165g (3/4 cup) butter
- 3 medium eggs
- 3 medium egg yolks
- 85g (1/2 cups) caster sugar
- 2 tbsp plain flour
- 6 heaped tbsp peanut butter
- Preheat the oven to 200°C (400°F) or 180°C (360°F) fan. Grease 6 pudding moulds or ramekins with butter and dust with cocoa powder.
- Melt the chocolate and the butter together, and leave to one side to cool.
- Whisk together the eggs, egg yolks, and sugar together until pale and frothy. Fold in the chocolate mixture, then sieve and gently fold in the flour.
- Add three-quarters of the batter to the moulds, and then spoon 1tbsp of peanut butter onto each. Top up each mould with the remaining batter.
- Place the moulds on a baking tray and bake for 8-12 minutes – they should still have a bit of a wobble.
- Take them out of the oven, and leave for about a minute before turning out onto a plate.
The original recipe can be found on The Great British Bake Off’s website.
So here we are – Series 8 of The Great British Bake Off has started! As a personal challenge this year, I am going to attempt the technical challenges from each week and post my results.
As mini rolls are so readily available in the supermarket, it had never crossed my mind to make them from scratch! I used Prue’s recipe but made a couple of adjustments to emulate store-bought mini rolls. In this recipe, the peppermint filling is substituted for vanilla, and they are coated in milk chocolate instead of a combination of plain and milk chocolate.
Overall, they were trickier to make than I expected – it was quite fiddly to roll the sponge without tearing it, and to ensure the rolls were completely coated in chocolate. I am quite pleased with my results though – hopefully I wouldn’t be the first to leave the tent!
Makes 12 Rolls
For the Cake
- 60g (2/3 cup) cocoa powder
- 30g (2 tbsp) butter, melted
- 1 tsp vanilla extract
- 4 tbsp water (boiled)
- 6 large eggs
- 150g (3/4 cup) caster sugar
For the Filling
- 150g (1 cup) butter, softened
- 300g (21/2 cups) icing sugar
For the Coating
- 400g (2 cups chopped) milk chocolate
- 100g (1/2 cup chopped) white chocolate
- Preheat the oven to 180°C (360°F) / 160°C (320°F) fan. Grease two swiss roll tins (30cm x 20cm / 12″ x 8″) and line with greaseproof paper.
- Mix together the cocoa powder, butter, vanilla extract, and water.
- Separate the eggs. Add the egg yolks and 100g (1/2 cup) sugar together and whisk until smooth and frothy. Mix into the chocolate mixture.
- In another bowl, whisk the egg whites and remaining sugar until stiff peaks form.
- Beat one-third of the egg white mixture into the chocolate mixture, until mixed thoroughly.
- Carefully fold the remaining egg white into the mixture, making sure to keep as much air in the batter as possible.
- Pour the mixture into the two tins and level gently with a spatula. Bake for 12-18 minutes, then leave the tins to cool completely on wire racks.
Filling & Rolling
- Combine the butter, icing sugar, and vanilla extract until mixed, then beat vigorously until pale and fluffy.
- Flip the cakes onto fresh greaseproof paper and remove the old paper. Score a line 4cm (approximately 13/4“) from each short end of the cake, so you have two lines on each cake.
- Spread the buttercream evenly over the top of both cakes, and roll one side towards the centre using the greaseproof paper. Turn the cake and repeat on the other side so they meet in the middle and cut along this line. Repeat with the other sponge so that you have four long rolls.
- Even the ends by cutting off a small amount, then divide each roll into three. Place these seam-side down onto a cooling rack and chill in the fridge for 15 minutes to set.
- Melt the milk chocolate over a pan of simmering water. Place the cooling rack on top of a baking tray to catch the excess, and pour the chocolate over the rolls to cover.
- Once the milk chocolate has set, melt the white chocolate and place into a disposable piping bag. Cut off the tip and pipe lines across the top of the rolls. Leave to set.
This recipe was adapted from Prue’s Chocolate Mini Rolls Recipe, which can be found on The Great British Bake Off’s website.
Here is one of my new favourite recipes: a lemon and blueberry Bundt cake! I love the flavours of both lemon and blueberries, so when I came across this recipe in a Le Creuset leaflet, I couldn’t resist trying it out.
The original recipe called for natural yoghurt, but I found that greek yogurt created a firmer, more moist cake. I also used a Nordic Ware Bundt pan instead of the Le Creuset Kugelhopf mentioned. I love the Nordic Ware brand, and for this cake I used the Heritage Pan.
This cake is incredibly light, with a strong lemon flavour and bursts of blueberry sweetness. The candied lemon zest tastes great as well as looking attractive. I hope that you’ll give this cake a try!
- 225g (1 cup) butter, softened
- 450g (21⁄4 cups) caster sugar
- 4 large eggs
- 450g (32⁄3 cups) plain (AP) flour, plus one teaspoon for the blueberries
- 4 teaspoons baking powder
- pinch of salt
- 275g (1 cup) greek yoghurt
- 350g (21⁄3 cups) blueberries, plus extra to decorate
- zest of 3 lemons
- 1 teaspoon lemon juice
- 225g (13⁄4 cups) icing sugar, sifted
- 21⁄2 teaspoons boiling water
Candied Lemon Zest
- 2 lemons
- 100ml (1⁄2 cup) water
- 100g (1⁄2 cups) caster sugar
- Preheat the oven to 160°c (320°f), 140°c fan (284°f), and grease the bundt tin well with butter.
- Mix the blueberries with the 1tsp flour and lemon juice, and set aside. Add the salt and baking powder to the flour and sift.
- Cream the butter and sugar until pale and fluffy, then add lemon zest.
- Add the eggs one at a time, followed by a teaspoon of flour after each egg.
- Add one third of the flour and fold in with one third yoghurt. Repeat this with the remaining two thirds of ingredients.
- Fold in half of the blueberries. Spoon one third of the batter, and sprinkle a third of the remaining blueberries on top. Repeat this twice more with the remaining batter and blueberries.
- Bake for 1 hour and 20 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool for 5 minutes before turning out onto a wire rack.
Candied Lemon Zest
- While the cake is baking, use a lemon zester to peel long, thin strips of zest from the lemons.
- Put the water and sugar into a small heavy-based saucepan and heat until sugar has dissolved. Bring to the boil and simmer for 2 minutes.
- Add the lemon zest and simmer for a further 2 minutes. Remove zest from the saucepan, separate and place on a baking sheet to cool.
Icing and Decoration
- Mix the icing sugar, water and lemon juice until smooth. Drizzle the icing over the cake, letting it run down the sides. Decorate with extra blueberries and candied lemon zest.
This recipe has been adapted from Le Creuset’s “Blueberry, Yoghurt and Lemon Cake”. You can find many more recipes on their website.