Food_Heaven_-_November_2019

Recipe by Waitrose. Thousands of recipes

can be found at http://www.waitrose.com/recipes

TE ATIME HE AVEN

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 75

Chocolate & salted

caramel traybake

SERVES 24
225g (8oz) unsalted butter,
softened, plus extra to grease
200g (7oz) Waitrose & Partners
Light Brown Soft Sugar
3 British Blacktail Free-Range Eggs
1 tsp vanilla extract
70g (2½oz) dark chocolate, melted
150ml (5fl oz) buttermilk
225g (8oz) self-raising flour
½ tsp bicarbonate of soda
50g (1¾oz) cocoa powder
½ tsp fine salt
For the topping
200g (9oz) Cooks’ Ingredients
Salted Caramel Icing
30g (1oz) dark chocolate, melted

1 Preheat the oven to 180°C/Gas Mark

4. Lightly grease a 33x22cm (12x8in)
   cake tin and line with baking parchment.
   Using electric beaters, cream together
   the butter and sugar in a large mixing
   bowl for 2-3 minutes until light and fluffy.
   Beat in the eggs one at a time, then stir in
   the vanilla extract and melted chocolate.
   Stir in the buttermilk until combined.
   2 In another bowl, combine the dry
   ingredients; sift into the mixture and fold
   in until combined. Tip into the cake tin,
   level the top and bake for 22-25 minutes
   until risen and a skewer inserted into the
   centre comes out clean. Set aside and
   leave to cool completely in the tin.
   3 For the topping, spread the icing evenly
   over the top, then drizzle with the melted
   chocolate. Allow to set for 5 minutes, then
   slice into squares to serve.

Blueberry

cheesecake slices

MAKES 4
225g (8oz) Waitrose & Partners
Blueberries
1½ tbsp maple syrup
grated zest of 1 orange
a pinch of salt
60g (2oz) creamy soft cheese
½ tsp vanilla bean paste
1 British Blacktail Medium Free-
Range Egg, beaten
215g (7½oz) sheet Cooks’
Ingredients frozen shortcrust
pastry, defrosted
1 tbsp demerara sugar

1 Put the blueberries in a pan with
1 tbsp maple syrup, 1 tbsp water, the
orange zest and a pinch of salt. Simmer
briskly until soft and jammy, about
4-5 minutes; tip into a bowl and set
aside to cool, then chill. Meanwhile, mix
the soft cheese, vanilla and remaining
½ tbsp maple syrup; set aside.
2 Preheat the oven to 200°C/Gas Mark
6; put a large flat baking sheet in the oven
to heat up. Unroll the pastry and use a
knife to cut it into 4 rectangles, each
about 12x15cm (4½x6in). Transfer to a

fresh sheet of baking parchment. Brush

the edges of each rectangle with egg.

Divide the blueberries between them

(strain off any excess liquid), making sure

there’s a 1.5cm ( ¾in) border around the

edges and piling up to one side. Add a

spoonful of the sof t cheese mix ture

on top.

3 Fold the pastry over like a book and seal

the edges with a fork. Brush the tops with

egg and cut a few slits to let the steam

escape. Sprinkle with sugar, then slide the

parchment onto the hot baking sheet and

bake for 18-20 minutes or until golden.

Cool for at least 10 minutes before

serving, or serve at room temperature.

Recipe by Waitrose. Thousands of recipes can be found at http://www.waitrose.com/recipes

BAKING^ TIP

EXTRA KICK?

MIX THE SUGAR WITH

½ TSP GROUND CINNAMON

BEFORE SPRINKLING