IN SEASON Sweet
RHUBARB & CUSTARD SLICE
Combine these two classical ingredients into this delicious sweet treat perfect for sharing.
Serves 12
FOR THE BASE 250g plain fl our 1.5 tsp baking powder 200g caster sugar
125g cold unsalted butter, cut into small cubes 1 egg
1 tbsp of water
FOR THE FILLING 90ml water 50g caster sugar
800g rhubarb, cut into 6cm lengths
Half tsp Madagascan vanilla natural extract 1 egg yolk
250ml double cream 75g caster sugar 3 medium eggs, 1 egg yolk
800g rhubarb, cut into 6cm lengths
250ml double cream TO SERVE
A dusting of icing sugar
1 For the base, mix the fl our, baking powder and 200g of the sugar. Rub in the butter with your fi ngertips until it resembles fi ne breadcrumbs. Beat one of the eggs with 1 tbsp of water then mix in using a butter knife. Without overworking, bring the mixture together with your hands to make a smooth dough. Cover and leave in the fridge for 30 mins.
2 For the fi lling, bring 90ml of water mixed with 50g of the sugar to the boil in a wide pan, reduce to a simmer and then add the rhubarb in a single layer (you may need to do two batches), cover and cook for 3–4 mins until just tender.
3 Remove with a slotted spoon and set aside on a plate to cool. In a jug, mix the rest of the sugar, eggs and yolk, cream and vanilla extract until just combined, set aside.
4 Heat the oven to 180C/gas 4 and grease a 20cm x 30cm traybake or brownie tin. Take a sheet of baking parchment big enough to line the whole tin, trace the base of the tin in the middle then roll the dough out to cover it. Trim and reserve the excess pieces of dough. Snip from the tip of the parchment to the tip of the dough in each corner then set into the tin. Tidy up the parchment and gently press the dough to the edges. Bake for 20 mins.
5 Turn the oven down to 150C/gas 2. Carefully press strips of the reserved dough all along the edges of the tin to seal in the dough after any shrinkage from baking. Scatter the rhubarb and pour over the custard. Bake for 40 mins or until the centre is set, but with a slight wobble. Cool for at least 30 mins.
www.oetker.co.uk
Traybakes from the Bake Off tent
With all this talk of traybakes, what better person to talk tea and cake with than Great British Bake Off contestant and local champion baker, Valerie Stones. Paired up with Miles Tea & Coff ee Merchants, Valerie pops on the kettle and takes us through her favourite tea-inspired traybakes...
I love a cuppa in the aſt ernoon and this also coincides with a need to have a little something naughty but nice; only something little to keep me going until supper time.
My go-to recipe for a hearty bake is a mincemeat Bakewell traybake. T e mincemeat is homemade and packed full of dried fruits steeped in Earl Grey tea to plump up the fruit before cooking.
Earl Grey is also perfect for the fruit soak when I’m making my Yorkshire fruit cake with a Somerset twist. T e cake can be made in a deep traybake tin and cuts beautifully into squares or even fi ngers.
Watch out for
One of my all-time favourite traybakes is coff ee and pecan. I brew a pot of coff ee using the beans, the smell of freshly ground coff ee is delicious. T e cake is fl avoured with the coff ee and it’s also in the buttercream giving the bake an intense and aromatic coff ee kick. Another favourite is chocolate traybake, which is smooth and rich, topped with a chocolate buttercream and dusted with chocolate powder – simple, yet rich in fl avour.
In the warmer weather, a perfect match with a cup of green tea is my zesty orange and lemon drizzle tray bake. I make a pot of green tea and add a tablespoon of the cooled tea to the cake mixture. I make the drizzle using the rest of the tea with the zest and juice of an orange and lemon, reducing the mixture to a light syrup – delicious.
the release of Valerie’s latest cookbook in November with plenty more baking inspiration...
PEACH MELBA CAKE
Inspired by the dessert, this traybake combines peaches and raspberries to give it the ultimate taste of sunshine. Why not serve with ice cream or frozen yoghurt.
Makes 24 COOK’S TIP Bubble down the leftover rhubarb juices until
reduced by half. Use as a drizzling syrup on pancakes or freeze in ice-cube trays and add to drinks.
10 | THE WEST COUNTRY FOODLOVER
225g butter or margarine, softened 225g caster sugar 1 tsp almond extract 4 eggs
150g self-raising fl our 150g ground almonds
1 tsp baking powder 250ml natural yogurt 300g fresh raspberries 2–3 ripe peaches Flaked almonds, to sprinkle
YOU WILL NEED:
35 x 25cm deep baking tin, greased and lined
1 Preheat the oven to 180C/gas 4. In a large mixing bowl, whisk together the low-fat baking spread and caster sugar until very pale and creamy,
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