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Privacy NoticeCome sun or rain, day or night, there’s always room for dessert! Whether it’s something fruity, something chocolatey or something dripping in sugary sweetness, tucking into ‘afters’ is sure to put a smile on our faces, every time. Luckily, food writer, photographer and blogger Jane’s Patisserie shares the same opinion and has become well known for creating cakes and traybakes that are bursting with flavour. In fact, she’s even wowed the ITV This Morning team with her incredible recipes. And now, Jane has tried her hand at reinventing some classic sweet treats, giving them her own special treatment. From cornflake brownies to Bakewell scones, here are four recipes you’ll want to try this weekend… Bakewell scones Makes 8
Bakewell scones are an alternative take on the two classic sweet treats
(Image: Ellis Parrinde)
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Ingredients 100g chilled unsalted butter, cubed 325g self-raising flour, plus extra for dusting 150g ground almonds 50g caster sugar 1 tsp baking powder ½ tsp sea salt 190ml whole milk 1 tsp lemon juice 1 tsp almond extract 150g glacé cherries, chopped 1 egg, beaten 30g flaked almonds Method Preheat the oven to 220ºC/200ºC fan/gas mark 7 and line a large baking tray with parchment paper. Place the tray in the oven to preheat. Add the butter, flour, ground almonds, sugar, baking powder and salt to a large bowl. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Warm the milk on the hob or in the microwave, then pour into the mixture with the lemon juice and almond extract. Mix the dough together with a spatula, adding the glacé cherries. On a floured work surface, tip out the scone dough and flatten with your hands until 5cm thick. Cut out eight scones using a 6-7cm cutter. Carefully place onto the preheated tray, then glaze with the beaten egg. Sprinkle over the flaked almonds, then bake for 10-13 minutes, or until golden. Leave to cool slightly and enjoy. Cornflake brownies Makes 16
Cornflake brownies are the perfect mix of smooth and crunchy
(Image: Ellis Parrinde)
Ingredients 200g dark chocolate 200g unsalted butter 4 eggs 275g caster sugar 50g cocoa powder 100g plain flour 250g milk chocolate chips For the cornflake layer 75g unsalted butter 75g golden syrup 300g milk chocolate 150g cornflakes Method Preheat the oven to 180ºC/ 160ºC fan/gas mark 4 and line a 23cm-square tin with parchment paper. In a heatproof bowl, break up the dark chocolate into pieces and add the butter. Melt together in the microwave in short bursts, until smooth. Then leave to cool to room temperature. In a separate bowl, whisk the eggs and sugar together for a few minutes until pale, mousse-like and doubled in volume. Pour over the cooled chocolate mixture and fold together carefully. Once completely combined, add the cocoa powder and flour and then fold together again. Fold through the chocolate chips. Pour the brownie mixture into the tin and bake in the oven for 25-30 minutes until there is an ever-so-slight wobble in the middle. Leave to cool completely in the tin. For the cornflake layer, in a medium-sized pan, melt the butter and golden syrup together over a medium heat until combined. Remove the pan from the heat and add the milk chocolate. Stir together, still off the heat, until the mixture is smooth. Pour the cornflakes into a large bowl, pour the chocolate mixture over the top and stir to combine. Then pour the cornflake mixture over the brownie and level it out. Chill in the fridge for at least 4 hours to set, before cutting into squares with a sharp knife. Homemade custard creams Makes 25
Custard creams aren’t just biscuits you buy at the shops – you can make them at home too
(Image: Ellis Parrinde)
Ingredients 200g unsalted butter, at room temperature 100g caster sugar 2 tsp vanilla extract 300g plain flour, plus extra for dusting 125g instant custard powder 2-4 tbsp whole milk For the filling 150g unsalted butter, at room temperature 300g icing sugar 25g instant custard powder 2 tsp vanilla extract 2-4 tbsp whole milk Method In a large bowl, beat the butter and sugar together well. Add the vanilla extract, plain flour and instant custard powder and start to beat together, adding the milk slowly so the dough combines. Roughly shape the dough into a rectangle, wrap with clingfilm and chill for 30 minutes. Towards the end of that time, preheat the oven to 180ºC/160ºC fan/gas mark 4 and line 2-3 large baking trays with parchment paper. Place the chilled dough on a lightly floured work surface. Roll the dough into a large rectangle about ½cm thick. Cut the dough into 50 small rectangles with a cutter measuring about 5 x 2½cm. Carefully place each biscuit onto the lined trays, spaced slightly apart. Bake in the oven for 10-11 minutes until golden. Leave to cool on the trays. For the filling, beat the butter in a bowl for several minutes to loosen it. Add the icing sugar and instant custard powder and beat together again. Add the vanilla extract and 1 tablespoon of milk at a time until you reach a smooth and pipeable consistency. Transfer to a piping bag fitted with the piping nozzle of your choice and pipe a small amount of custard buttercream onto half the biscuits. Sandwich each one with another biscuit and enjoy. Millionaire’s cake Serves 15+
Jane’s millionaire’s cake is incredibly decadent
(Image: Ellis Parrinde)
Ingredients 400g unsalted butter, at room temperature 400g soft light brown sugar 400g self-raising flour 7 eggs For the buttercream 350g unsalted butter, at room temperature 650g icing sugar 75g cocoa powder To decorate 350g ready-made caramel sauce 15 shortbread bites 50g shortbread, crushed Sprinkles Method Preheat the oven to 180ºC/160ºC fan/ gas mark 4 and line three 20cm cake tins with parchment paper. In a large bowl, beat the butter and sugar together for a few minutes until light and fluffy. Add the flour and eggs and beat again briefly until combined. Divide the mixture between the three tins and smooth the tops. Bake for 25-30 minutes until golden and the cake springs back when pressed. Let the cakes cool in their tins for 10 minutes, then remove and leave to cool fully on a wire rack. For the buttercream, beat the butter for a few minutes to loosen it. Add the icing sugar and cocoa powder and beat until smooth. If it’s too thick, add 1 tablespoon of boiling water at a time, beating well each time, until smooth. Place the first cooled sponge on a serving plate and pipe on a third of the buttercream. Spread or drizzle a third of the caramel sauce onto the buttercream. Add a second sponge and repeat. Then top with the third sponge and decorate with the remaining buttercream. Drizzle over the last of the caramel sauce. Decorate with shortbread bites, a scattering of crushed shortbread biscuits and sprinkles. Extracted from Jane’s Patisserie Everyday by Jane Dunn (Ebury Press, £22)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
