Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4). Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as described below. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.

Zara looked elegant in a pinstripe ME + EM dress paired with a white blazer and a smart watch, plus aviator sunglasses This Spanish omelette is pretty legendary, once you’ve learned how to make it properly. Try it and see! Mary Berry’s recipes just work. They’re classic and simple, and above all reliable. Perfected over her many many years of experience. This quiche lorraine recipe is no exception! Dressed in Wimbledon whites, Camilla, 75, looked elegant in a knee-length dress with navy piping. The royal finished the look with a stylish straw clutch bag and a cream shawl, clearly mindful of the changeable Wimbledon weather. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

Do you have to make the creme patisserie (pastry cream) from scratch?

Yes. After blind baking the pastry, assemble the quiche. Let the filling freeze solid in the freezer, then cover it well with plastic wrap and aluminium foil. Freeze for up to 3 months. Bake from frozen for 35 to 40 minutes.To freeze after baking, wrap well and freeze for up to 3 months. Then cover with foil and reheat for 30 to 40 minutes until hot. Useful equipment

A. Bath. I still have family and friends there and of course I have those strong connections made during my childhood there. My pudding is inspired by my grandma who was a nurse for the NHS. It’s a take on a layer cake that she loved. My recipe marks 70 years of the Queen’s reign but is also in honour of my grandma’s many years of dedicated service,” she told us. The Jubilee Pudding: 70 Years in the Baking trailer

How long do the cupcakes last for and can they be frozen?

Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.

She then met a ball boy, named Sean, and commented that he and his colleagues had to be 'very fit' to do their job. Spoon the batter into a lined loaf pan (I used a 450g/1 lb pan but I think you can easily get away with a 900g / 2lb pan). Sprinkle it with a little Demerara sugar for a lovely bit of crunch!Step 8: Layer up the filling ingredients in the cooled pastry case – first the cooked bacon, then the onions, then the cheese. Carefully pour over the egg and cream mixture. I like to save a few bits of bacon to place right on top! We talked to our baking experts to find out what their top tips were for mince pie pastry additions. Suggestions included lard in the pastry, marzipan balls and icing sugar in the flour. But our favourite was tangerine rind. This citrus twist tastes delicious and makes for a ‘zingy outer shell’. The mince pie filling

A. It is such a beautiful county that you can easily see why so many people – including lots of good chefs – want to live there. And if the chefs come then that reputation for good food and drink comes too. The number of tourist visitors also helps because you need someone to buy your food but it all starts with what a beautiful place it is.Remove it from the heat and stir in the breadcrumbs , sugar, and lemon zest. Set the mixture aside and let it cool for 15 minutes. One of the key ideas behind The Big Cake Show is to bring baking, in all its glory, with all its current stars and with a healthy dollop of all the new baking trends to the South West so that we don’t have to trail off to London or Manchester to feel we are part of the baking scene. The Palace were expecting a hatchet job, but the sheer maliciousness of the claims in Omid Scobie's book has left them all reeling, writes REBECCA ENGLISH