Technical Challenge Week 9 – Les Misérables Slices

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!

Technical Challenge Week 5 – Molten Puddings

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!!

Makes 6


  •  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


  1. 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.
  2. Melt the chocolate and the butter together, and leave to one side to cool.
  3. 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.
  4. 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.
  5. Place the moulds on a baking tray and bake for 8-12 minutes – they should still have a bit of a wobble.
  6. 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.

Technical Challenge Week 3 – Cottage Loaf (Walnut and Berry Bread)

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The technical challenge from week 3 was a cottage loaf. I thought it would be a bit boring to do a loaf of white bread – so here is my favourite bread recipe reimagined as a cottage loaf!

My Walnut and Berry Bread is delicious as-is with butter, but is also great toasted. I try not to make this too often because it rarely has time to cool down before the loaf is gone!

I like to change up the fruit I add to this recipe – my current favourite is a mixture of currants, flame raisins and dried cranberries. However, if you can’t find or don’t like any of these, feel free to add whatever you like!


  •  150g (11/cups) white bread flour
  • 150g (11/cups) wholemeal bread flour
  • 1 tsp salt
  • 1 tsp dried yeast
  • 1 tsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp oil
  • 200mL (1 cup) warm water
  • 100g (3/cups) walnuts, roughly chopped
  • 100g (2/cups) dried fruit (see above)


  1. Mix together the flours, salt, yeast, and cinnamon. Add the sugar and oil to the water and mix briefly.
  2. Add the liquid to the flour, and mix until you have a have a dough – add a little more water if the dough is dry. Knead for 5 minutes until soft and springy.
  3. Add the fruit/nut mixture to the dough and knead thoroughly until well incorporated.
  4. Take two-thirds of the dough, and roll into a ball. Place onto a lined baking tray and flatten slightly with one hand. Take the remaining third and repeat on top of the larger ball. Flour two fingers and push down through the centre of the dough from the top down to the bottom to bond the two sections together.
  5. Cover with oiled clingfilm or a damp tea towel and leave to rise for around an hour, until the dough has doubled in size.
  6. Preheat the oven to 200°C (400°F). Remove the covering and make 8 slits in each tier of the bread. Place into the centre of the oven and add cold water to the bottom of the oven to create steam.
  7. Bake for around 35 minutes. Turn the loaf over and check if it sounds hollow – if not, place back into the oven upside-down for 5 minutes.
  8. Remove and cool on a wire rack.


This recipe has been adapted from Delia’s Walnut and Raisin Bread – find it here.