Small Batch Bakes: Baking cakes, cookies, bars and buns for one to six people: THE SUNDAY TIMES BESTSELLER (Edd Kimber Baking Titles)

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Preheat the oven to 180ºC (160ºC Fan) and lightly grease a 9x4x4 pullman loaf pan and line with a piece of parchment that overhangs the long sides of the pan, securing in place with metal binder clips. Pour in the melted butter and stir gently with the whisk, just until fully combined. Scrape the batter into the prepared tin and spread evenly.

One Tin Bakes: Sweet and simple traybakes, pies, bars and One Tin Bakes: Sweet and simple traybakes, pies, bars and

Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there’s just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. The next day, lightly grease or line the base of the 9x13 baking tin with a piece of parchment paper. Make the filling. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) until melted. Remove from the heat, stir in the brown sugar and tahini, then set aside. I write freelancefor numerous magazines and newspapers and my work has featured in publications such as BBC Good Food, Olive Magazine, Delicious, The Washington Post, Bake From Scratch, The Guardian and many more. I alsomake regular appearances on TV including on Sunday Brunch, Saturday Kitchen, Good Morning America and as resident baker on The Alan Titchmarsh Show. Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week.Take the pan of prunes off the heat, add the bicarb and stir just until it starts to foam. Add to the batter and mix briefly until combined. Every year I like to create a special cake for those of you who don’t love the traditional fruit cake, who despise all things dried fruit. This years cake is, I think, something rather extra special and I think you’re going to love it! I happen to love eggnog, be it the traditional version made with eggs, dairy and rum, or an apple cider version I have been making for the past few years, or even the vegan version I came up with this year. What I am saying is that If you’re making eggnog, I’ll happily take a glass or two. This year, I have taken those classic flavours and turned them into a truly fabulous bundt cake. The cake itself is a relatively classic pound cake, rich and buttery and spiked with lots of nutmeg and a good glug of rum. The cake also has a surprise up its sleeve; when whole it will resemble a very simple pound cake with a little white chocolate glaze, but when sliced the secret is revealed. A little bit like the classic ‘tunnel o fudge’ bundt cake, this recipe has a hidden layer of eggnog whipped cream, made with rum, nutmeg and vanilla. The cake has all the warming toasty flavours of eggnog with the same creamy cosiness you’d expect with the drink. Lightly grease a 23 x 13cm loaf tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.

Edd Kimber, Bake Off winner, on his new cookbook | The Edd Kimber, Bake Off winner, on his new cookbook | The

When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving. If you have a sweet tooth - a seriously dramatic, extravagant sweet tooth - then this book has your name on it.' Raymond Blanc Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla. Just because it’s winter doesn’t mean we can’t enjoy a frozen dessert; I’m of the firm belief that ice cream is an all weather affair. This particular frozen treat is a brilliantly festive semifreddo sandwiched with panettone. Semifreddo, half frozen in Italian, is a traditional no churn ice cream from Italy. Made with a whipped egg foam and whipped cream it’s brilliantly creamy and rich, flavoured with pieces of amaretto and frozen cherries. If you saw my video earlier this week on toasted milk powder, you can also add a tablespoon of that to the semifreddo to really boost the flavour. Once frozen the semifreddo is cut into discs and sandwiched between two pieces of panettone, a great use for the Christmas bread.Kimber won the first The Great British Bake Off and is author of the bestselling The Boy Who Bakes. Here, he's collected 80 recipes for celebratory cakes and posh treats. His Buche de Noel (yule log) is a spectacular chocolate fest: chocolate on the outside and chocolate on the inside with a caramelised pear stuffing.'-- The Lady Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 9x13 brownie tin, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips. The word patisserie make us think of impossibly complicated recipes that can only be carried out by the most talented pastry chefs, but Edd Kimber wants to change that. With step-by-step photos for pastries and icings, it's easy to get your head around the more complex techniques, and the fantastic photography of bright, multi-layered cakes looks beautiful. You'll be a contestant on Great British Bake Off in no time!' -- Great British Food magazine Put the prunes in a small saucepan, pour in the hot tea and bring to a simmer. Continue simmering on a medium heat, stirring occasionally, until almost all the liquid has been absorbed by the fruit. Add the cream to a large bowl and whisk, using a Wilfa Smooth Mix Hand Mixer, until soft peaks form. Set aside for the moment.

The Boy Who Bakes cinnamon buns — Recipes — The Boy Who Bakes

For the filling, gently warm the jam in a pan until loose, then remove from the heat and mix with the raspberries, coating evenly. Dot the raspberry mixture over the cheesecake, then crumble the reserved streusel evenly over the top.Winner of 201''s The Great British Bake Off, Edd Kimber's second book is a fun, scrapbook-style collection of recipes, brilliant for children and perfect for when you're baking for a special occasion.' Waitrose Kitchen When the cake is cool, reheat the oven to 180º (160ºC Fan) 350ºF, Gas Mark 4. Combine the glaze ingredients in a bowl and mix together until smooth and pourable. Drizzle the glaze all over the cake, then return it to the oven for a couple of minutes, or until the glaze is set. (this step is optional, the glaze will eventually set at room temp but for that classic doughnut style glaze the heat helps) I cannot keep jars of Biscoff spread in the house – they present a very real danger. If the jar is open – or, let’s be honest, even if it’s not – a spoon will magically appear in my hand, willing me to take a bite. So, when I do have some in the house and I want to use it in something, rather than letting it tempt me late at night, these brownies are my favourite way to bake with it. I get a treat and can share the rest or freeze them for a later date.