74 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM
Black tea blondies
with caramel swirlMAKES 16-20 BLONDIES
210g (7oz) plain flour
1 tsp Earl Grey tea leaves, finely
ground
400g (14oz) dark brown sugar
355g (12½oz) unsalted butter, melted
2 tsp vanilla extract
1 tsp salt
3 large free-range eggs
For the caramel sauce
160ml (5½fl oz) double cream
¼ of a vanilla pod
250g (9oz) sugar
60ml (2fl oz) water
2 tbsp Golden Syrup
¼ tsp salt
¾ tsp lemon juice
60g (2oz) unsalted buttertogether in a pan for just over a minute.
2 Put the flour, salt and baking powder
together in a bowl and mix well.
3 Create a well in the middle of the
bowl, then pour the other mixture into
the well in the middle. Now work the
mixture to form a smooth dough.
4 Tip the dough onto a surface and roll out
ready to be cut.
5 Press out 4 scones with a cutter, or
use the top of a glass tumbler. The
scones should be roughly 4cm (1½in)
thick. Roll together any leftover dough
and repeat until all the dough is used.
6 Brush the tops with egg wash, then
place in the oven for 12 minutes until risen
and golden. Leave for 5 minutes to cool.Scones
SERVES 5+
350g (12oz) self-raising flour, plus
more for dusting
¼ tsp salt
1 tsp baking powder
85g (3oz) cold butter, cut into cubes
4 tbsp golden caster sugar
4 tbsp full-fat milk
150g (5½oz) Lancashire Farm
Natural Bio Yoghurt
1 tsp vanilla extract
1 free-range egg, beaten1 Preheat the oven to 220°C/Gas Mark- Warm the milk, yoghurt and vanilla
Recipe by Lancashire Farm Dairies
(www.lancashirefarm.com)1 Preheat the oven to 180°C/Gas Mark- Butter a 23x33cm (9x13in) glass
baking dish.
2 To make the caramel sauce, pour the
cream into a small, heavy saucepan.
Split the vanilla in half lengthways and
use the tip of a sharp knife to scrape the
seeds from the pod halves into the milk.
Place over a medium-high heat and
bring to just under a boil, stirring
occasionally. Reduce the heat to low to
keep the cream warm.
3 In a medium, heavy saucepan,
combine the sugar, water, syrup and
salt. Bring to a boil over a medium heat,
stirring to dissolve the sugar. Then
cook, without stirring, until the mixture
is amber coloured, 5-8 minutes.
Remove from the heat.
4 The mixture will continue to cook off
the heat and become darker, so make
sure to have your cream close by.
Carefully and slowly add the cream to
the sugar syrup. The mixture will boil
vigorously at first. Let the mixture
simmer down, then whisk until smooth.
Add the lemon juice. Let cool for about
10 minutes.
5 Cut the butter into 2.5cm (1in) chunks
and add them to the caramel one at a
time, whisking constantly after each
addition. Then whisk the caramel
periodically as it continues to cool.
6 Sift the flour and ground tea into a
small bowl. Set aside.
7 Using a stand mixer fitted with the
paddle attachment, combine the brown
sugar, melted butter, vanilla and salt.
Beat on medium speed for 30 seconds.
With the mixer running, add the eggs
one at a time, incorporating each egg
before adding the next. Using a rubber
spatula, scrape the bottom and sides of
the mixing bowl. Reduce the speed to
low, and add the flour mixture. Mix on
low speed just until combined.
8 Pour the batter into the prepared dish
and smooth the top with a spatula.
Drizzle the caramel sauce over the top
and drag a knife horizontally left to right,
creating a marbled design. Bake until
the centre and the sides have risen
evenly, about 25 minutes. Let cool
completely on a wire rack.
9 Using a sharp knife, cut the blondies
to the desired size. These will keep in an
airtight container in a cool place for up
to 5 days.Recipe taken from
Tartine: Revised
Edition by Elisabeth
Prueitt, published by
Chronicle Books
(£29). Photography
by Gentl + Hyers.