Our final extract from the new Bake Off book 

247 News Around The World
247 News Around The World

estimate’S RECIPE


We all know that mature, summer raspberries produce the most delicious jam – here it’s sandwiched with a buttercream filling between crisp biscuits. The swirl is optional (if you have a patterned stamp), but it does make for an additional-specialized finish.


  • 7cm fluted round cutter 
  • 7cm patterned biscuit stamp (optional) 
  • 2 baking sheets, lined with baking paper 
  • 2cm heart-shaped cutter

Hands on 1 hour, plus chilling Bake 12 mins

Makes 12

For the jam

  • 100g raspberries
  • 125g jam sugar

For the biscuits

  • 120g very soft unsalted butter
  • 120g caster sugar
  • 1 large egg
  • ½tsp vanilla extract
  • 215g plain flour
  • 25g cornflour

For the filling

  • 50g unsalted butter, softened
  • 100g icing sugar, plus additional for dusting
  • ½tsp vanilla extract

Make the jam Place the raspberries in a small, thorough-sided pan and grind them with a potato masher. Add the sugar and bring the liquid to the boil over a low heat until the sugar has dissolved.

Increase the heat and boil for 4 minutes. Remove the pan from the heat and pass the jam by a sieve into a heatproof bowl. Discard the seeds in the sieve. Leave the jam to cool, then chill until set.

Make the biscuits Heat the oven to 170°C/fan 150°C/gas 3. Place the butter and caster sugar in a mixing bowl and beat well for 3-5 minutes, until pale and fluffy. Add the egg and vanilla and beat again until thoroughly combined.

Sift in the flour and cornflour and mix by hand to a crumbly dough. Bring the dough together with your hands and knead gently on a lightly floured work surface until smooth. Do not overwork. Halve the dough and shape each half into a flat disc. Wrap the discs with clingfilm and chill for 20 minutes.

Unwrap one of the dough discs on a lightly floured work surface and roll it out to about 3mm thick. Using the fluted round cutter, cut out 12 rounds, re-rolling the trimmings as necessary.


Every baker needs a sieve, to combine flour with raising agents, remove lumps from icing and sugars, and for straining and puréeing

Lightly flour a biscuit stamp, if you have one, then stamp each round to create a pattern. Re-cut the rounds with the fluted round cutter, to neaten, then place the 12 discs on one of the baking sheets.

Chill while you roll out the remaining dough. Cut out 12 more rounds, re-rolling the trimmings as necessary, and using the patterned stamp as before. Then, using the heart-shaped cutter, stamp out the centres of the rounds. Place on the other baking sheet and chill for 20 minutes.

Bake the biscuits for 10-12 minutes, until the edges start to turn a pale golden colour. Leave to cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.

Make the filling Put the butter into a bowl and sift the icing sugar on top. Add the vanilla and, using a wooden spoon or electric hand whisk, beat until light and smooth. 

Dollop a spoonful of the filling onto the smooth sides of the 12 biscuits that don’t have the heart-shaped hole, spreading to the edges with a palette knife. Spoon a little jam over the buttercream, then sandwich, smooth side down, with the 12 cut-out heart biscuits. Dust with icing sugar to serve.



This cake always puts a smile on my mum’s confront – it is her perfect pick-me-up, which makes it a favourite for me. Try a slice with a cup of Indian tea.

Serves 12


23cm springform tin, greased then baselined with baking paper

Hands on 30 mins  Bake 45 mins

For the caramel

  • 100g caster sugar
  • 50g unsalted butter
  • 2 mangoes, peeled, stoned and finely sliced

For the sponge

  • 200g block of creamed coconut
  • 100g unsalted butter, softened
  • 200g caster sugar
  • 3 large eggs
  • 6tbsp just-boiled water
  • 200g self-raising flour, sifted
  • ½tsp baking powder
  • 60g desiccated coconut
  • Finely grated zest of 1 unwaxed lime
  • 1tsp ground cardamom
  • ½tsp salt
  • Vanilla custard, to serve (optional)

Make the caramel Place the sugar in a medium heavy-based pan over a medium heat and cook until the sugar has dissolved – do not stir, just swirl and shake the pan gently. Increase the heat to high and let the sugar caramelise around the edges, shaking the pan sometimes, until the sugar turns golden brown. 

Add the butter and swirl the pan until it melts, then use a spoon to stir until combined and no longer oily. Pour the caramel into the lined tin and tip the tin to coat the base uniformly in the caramel. Leave to set hard (this will take a few minutes).

position the mango slices on top of the caramel. (If you have any mango left, finely chop it and add to the sponge combination.)

Make the sponge combination Place 10g of the white coconut oil at the end of the creamed coconut block into a bowl. Cut off 65g of the hard creamed coconut and chop it finely. Add this to the oil and microwave it in short bursts on complete strength until the combination is soft enough to mash with a fork. 


A long-handled zester is the best way to remove the zest from citrus fruits (use unwaxed citrus fruits for zesting). Pick one that’s strong and easy to keep up 

Tip the mashed coconut, the butter and the caster sugar into the bowl of a stand mixer fitted with the beater, and beat on medium speed for about 3-5 minutes, until pale and creamy, scraping down the inside of the bowl now and then. One at a time, add the eggs, beating well between each addition.

Finely chop the rest of the block of creamed coconut. Place it in a bowl with any residual coconut oil and the just-boiled water and mix to make a paste. 

Add the paste to the mixing bowl, along with the flour, baking powder, desiccated coconut, lime zest, ground cardamom and salt and mix on medium speed for 1 minute, until just combined. Heat the oven to 180°C/fan 160°C/gas 4.

Bake the cake Spoon the sponge combination over the mango in the tin and spread it level. Bake the cake on the middle shelf for 40-45 minutes, until golden and a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes, then turn it out onto a serving plate. Serve with vanilla custard, if liked.

estimate’S RECIPE


Prunes, treacle and the aromatic spiciness of ginger… this malt loaf exudes winter baking in spades. The meaningful to a great malt loaf is in the fruit soaking, either in the microwave or overnight. For maximum squidgy texture, wrap the finished loaf and leave it for a few days before eating. 


900g loaf tin, oiled, then lined (base and sides) with baking paper

Hands on 30 mins Bake 1¼ hour

Makes 1 large loaf

  • 1 strong black tea bag
  • 150ml just-boiled water
  • 200g flame raisins
  • 100g soft, pitted prunes, finely chopped
  • ½tsp bicarbonate of soda
  • 150g malt extract, plus additional for glazing
  • 40g black treacle
  • 100g dark muscovado sugar
  • 250g plain flour
  • 1tsp baking powder
  • 2 eggs, lightly beaten
  • Unsalted butter, to serve (optional)

Soak the fruit Heat the oven to 170°C/ fan 150°C/gas 3. Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag. Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. 

Cover with clingfilm and pierce a few holes in the top. Microwave on complete strength for 4 minutes. Carefully remove the bowl from the microwave and remove the clingfilm.

(Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.

Make the cake Pour the malt extract into a pan with the treacle and sugar and cook, stirring, over a low heat for 2-3 minutes, until the sugar has dissolved. Remove from the heat and cool for 5 minutes. 

Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt combination and the tea-soaked fruit and any soaking liquid. Fold gently together, then add the beaten eggs and mix well. 

Pour the combination into the lined tin and bake for 1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave to cool completely in the tin. 

Finish and serve If you can bear to wait before tucking in, once the malt loaf is cool, wrap firmly in baking paper and leave to really develop its flavour and texture for 1-2 days. Then turn it out and set the right way up on a serving plate. Serve in slices (spread with butter, if you wish).

identifying characteristics


This indulgent pavlova is shaped in a ring and decorated using upward sweeps of a palette knife, to make it look like a crown. The blueberries – mature and ready to pick during summer – are the perfect supplement to intensely sweet mango.


  • A large baking tray
  • A small baking tray, lined with baking paper
  • Cooking thermometer
  • 1 sheet of acetate, cut into three 8 x 10cm strips
  • 3 mugs or tall glasses

Hands on 1 hour, plus cooling and chilling Bake 1¼ hours

Serves 12

For the meringue

  • 6 large egg whites
  • 330g caster sugar
  • 2½tsp cider vinegar
  • 1tbsp cornflour
  • 1tsp vanilla paste

For the pistachio praline

  • 50g caster sugar
  • 35g pistachios

For the topping

  • 3 mangoes, peeled, stoned, and flesh finely chopped
  • 1tbsp icing sugar, sifted
  • 3 passion fruit, halved
  • 90g 54% cocoa dark chocolate, finely chopped
  • 150g blueberries
  • A few mint sprigs, to decorate

For the Chantilly cream

  • 600ml double cream
  • 20g icing sugar, sifted
  • Finely grated zest of 2 unwaxed limes, juice of 1
  • 1½tsp vanilla paste

Whisk the meringue Heat the oven to 140°C/fan 120°C/gas 1. Using a pencil, draw a 26cm diameter course of action on a sheet of baking paper that is the same size as the large baking tray, then draw a 15cm diameter inner course of action in the centre of the large course of action to make the outline of a wreath. Turn the sheet over and place it on the large baking tray.

Whisk the egg whites in the bowl of a stand mixer fitted with the whisk on low speed for 1 minute, until foamy. Increase the speed to high and whisk until the whites keep up soft peaks. 

Add the caster sugar, 1tbsp at a time, whisking between each addition, until the combination is firm and glossy and you cannot feel any sugar between your fingertips. Mix the vinegar with the cornflour in a cup until smooth, then whisk into the whites with the vanilla, until just combined.

Bake the meringue Spoon the meringue between the two circles drawn on the baking paper to make a wreath shape. Using a palette knife, smooth the edges and make sure the top of the wreath is wide enough to give room for the topping. Make a slight dip in the meringue around the top so that the topping can sit in the dip.


A large-capacity stand mixer is a good investment if you do a lot of baking. Use the whisk attachment for meringues, buttercreams and light sponge mixtures

Using the palette knife, make light upward strokes all the way around the outside of the wreath. Bake for 1¼ hours, until pale golden and crisp. 

Turn off the oven and leave the meringue inside to cool for 1 hour, then wedge the door open with a wooden spoon and leave it for a further 20 minutes. (This helps prevent cracking.) Remove the meringue from the oven and leave it to cool completely.

Make the pistachio praline While the meringue is cooling, heat the sugar and 2tbsp water in a pan over a medium-high heat, swirling the pan now and then (do not stir), until the sugar turns golden amber (about 3-4 minutes). 

Add the pistachios, turn until coated, then tip out the combination onto the lined small baking tray. Leave for 15 minutes. Once set and cool, break the praline into shards, then tip into a food processor and pulse to break it up – don’t over-blitz, as you want a few large pieces.

Make the topping Purée one of the chopped mangoes in a blender with the icing sugar. Set aside. Using a teaspoon, scoop out the seeds from the passion fruit into a sieve set over a bowl, then press the pulp by and discard the seeds. Set aside.

Melt 60g of the chocolate in a heatproof bowl set over a pan of barely simmering water until it reaches 44°C on the cooking thermometer. Remove the bowl from the heat and add the rest of the chocolate, stirring until it melts and cools to 32°C.

Place the strips of acetate on the work surface so that the long sides are nearest you. Using a palette knife, spread two thick lines (each about 1cm wide) of chocolate along the length of each acetate strip. 

Curl each strip inside a mug or a tall, straight glass laid on its side, then chill for 10-15 minutes, until set. When set, remove the acetates from the mugs or glasses and carefully lift off the curls of chocolate.

Make the chantilly cream Pour the double cream into a mixing bowl. Add the icing sugar, half the lime zest, the lime juice and the vanilla paste and whisk to soft peaks.

Assemble the pavlova Lightly crack the top of the meringue with a spoon. Carefully spoon the Chantilly cream on top to cover, then drizzle with a little of the mango purée and all the passion fruit pulp. 

Top with the remaining chopped mango and the blueberries and then pour over any remaining mango purée. Scatter the ring with the pistachio praline and the remaining lime zest and, finally, decorate with mint leaves and chocolate curls.



My mum is an expert in making chai. When I began working from home at the start of lockdown in spring 2020, she served me chai every day – so this cake is my thank you to her. The jaggery filling uses elements true to my Goan heritage and gifted to me by my Nana. In all, this is the cake version of me!

Serves 12

For the sponge


  • 18cm round cake tins x 4, greased, then base-lined with baking paper 
  • A sugar thermometer 
  • A large piping bag fitted with a large plain nozzle 
  • A medium piping bag fitted with a medium closed star nozzle 

Hands on 2 hours, plus chilling Bake 25 mins

  • 350g unsalted butter, softened
  • 250g caster sugar
  • 150g light brown soft sugar
  • 3 large eggs
  • 2 egg whites (save the yolks for the filling)
  • 1tbsp vanilla paste
  • 400g plain flour
  • 40g cornflour
  • 1tsp salt
  • 2tsp baking powder
  • ¾tsp bicarbonate of soda
  • 2tsp ground ginger
  • 2tsp ground cinnamon
  • 1tsp ground cardamom
  • ½tsp ground cloves
  • 2 chai tea bags
  • 350ml buttermilk, at room temperature

For the coconut & jaggery filling

  • 50g desiccated coconut
  • 300ml coconut cream
  • 150g jaggery (traditional Asian cane sugar, from larger supermarkets or online)
  • 6 large egg yolks
  • 2tsp cornflour

For the buttercream

  • 350g caster sugar
  • 6 large egg whites
  • ¾tsp salt
  • 500g unsalted butter, softened
  • 2tbsp vanilla paste

To decorate

  • 1tbsp cinnamon pearl sugar
  • 50g toasted coconut flakes
  • Bronze edible sprinkles

Make the sponges Heat the oven to 180°C/fan 160°C/ gas 4. Beat the butter with both sugars in a stand mixer fitted with the beater on medium speed for 3-5 minutes, until pale and creamy, scraping down the inside of the bowl now and then.

In a jug, beat together the whole eggs and egg whites. A little at a time, add the eggs to the sponge combination, beating well between each addition. Add the vanilla and beat to combine. 

Sift the flour, cornflour, salt, baking powder, bicarbonate of soda, ginger, cinnamon, cardamom, cloves and the contents of the tea bags into the bowl (discard the bags) and fold in using a rubber spatula. Add the buttermilk and mix to combine.

Divide the combination between the lined tins and level. Bake on the middle shelves for about 25 minutes, until risen, golden and a skewer inserted into the centre of each comes out clean. Leave to cool in the tins for 2-3 minutes, then turn out onto wire racks to cool completely.

Toast the coconut While the oven is hot, scatter the desiccated coconut onto a baking tray and toast for 2-3 minutes, until pale golden. Leave to cool until needed.

Make the filling While the sponges are cooling, combine the coconut cream and jaggery in a small pan and warm it briefly over a medium heat, stirring until the jaggery has melted. It shouldn’t boil – just heat until warm.

In a bowl, beat the egg yolks with the cornflour until smooth. little by little add two-thirds of the warm coconut cream combination, whisking until smooth. Return to the pan and cook, stirring, over a low-medium heat for 4 minutes, until thickened and the cornflour is cooked out. 

Stir in the toasted desiccated coconut and move to a bowl. Cover the surface with clingfilm to prevent a skin forming and let cool to room temperature, then chill until ready to use.

Make the buttercream Tip the sugar into a pan and pour in 225ml water. Set the pan over a low heat, swirling the pan now and then to dissolve the sugar (do not stir). Bring to the boil and cook until the combination reaches 115°C on a sugar thermometer and becomes syrupy (about 5 minutes).

At this point, whisk the egg whites and salt in a stand mixer fitted with the whisk on medium speed until the egg whites form soft peaks. Slowly pour the hot syrup into the bowl while whisking on low speed. 

Continue whisking for 15 minutes, until the meringue has cooled and holds firm peaks. Add the butter a little at a time, whisking until smooth and creamy. Add the vanilla and mix to combine. Spoon one-quarter of the buttercream into the large piping bag fitted with a large plain nozzle.

Assemble the layers Lay three of the sponges on the work surface and pipe a ring of buttercream around the outside edge of the top of each. Fill the middle of the buttercream border with the coconut jaggery filling, about one third per inner. inner up the sponges on a serving plate and top with the fourth sponge inner.

Cover and decorate With a palette knife and using about 4tbsp of the remaining buttercream, spread a thin inner over the top and side of the cake, to crumb coat. Chill for 30 minutes, until firm. 

Spread half the remaining buttercream over the top and side of the cake, using the back of a spoon or the palette knife to create a spiral swirl over the top.

Spoon the remaining buttercream into the medium piping bag fitted with a medium closed star nozzle. Pipe rosettes in assorted sizes to form a crescent shape on the top of the cake. Scatter the crescent with cinnamon pearl sugar, toasted coconut flakes and sprinkles.

The Great British Bake Off™: A Bake For All Seasons by The Bake Off Team is published by Sphere, £22. © Bake Off Team 2021. To order a copy for £19.80 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. Offer price valid until 20/11/2021. 

Post source: Daily mail

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