FRENCH APPLE FLAN - CLASS 53
200g Plain Flour
50g Lard, or Vegetable Fat
50g Butter or Hard Margarine
25g Caster Sugar
1 Egg Yolk
1 - 2 tbsp Water
75g Granulated Sugar
4 tbsp Cider
400g Cooking Apples, such as Bramley
2 Egg Yolks
2 tbsp Double cream
2 Dessert Apples, such as Cox
4 tbsp Apricot Jam, sieved
1. First make the pastry by sieving the flour and salt
2. Blend the 2 fats together and then rub into the flour to form breadcrumbs
3. Stir in the sugar
4. Mix the yolk with 1 tbsp water and bind the mixture together. If it is too dry add just enough water to make a firm dough
5. Chill for 30 mins
6. Roll out carefully and line a greased 20 cm flan ring on a baking sheet
7. Bake blind at Gas 6, 200C for 20 minutes and then cool
8. For the filling heat the sugar and cider together then add the cooking apples
9. Gently simmer to a thick pulp, then cool
10. Beat in the margarine and egg yolks
11. Stir in the cream and place the mixture in the flan case
12. Peel the dessert apples and arrange on the top in a cartwheel pattern
13. Brush with melted jam
14. Bake at Gas 4 180C for 10 mins. Brush with remaining jam.
MEN ONLY – RED WINE CAKE - CLASS 63
300g plain flour sieved
250g unsalted butter at room temperature
250g caster sugar
5 medium eggs
1 level tablespoon baking powder
125ml red wine
2 level teaspoons cinnamon
3 level teaspoons cocoa powder
150g chocolate chips
2 heaped tsp of Apricot jam
40g dark chocolate minimum 70% cocoa
75g unsalted butter at room temperature
150g icing sugar
¾ tsp of vanilla extract
Grated dark chocolate to finish
Small amount of milk if mixture is too stiff
1. Preheat the oven to 160 C / Gas 3. Mix all ingredients apart from the chocolate chips into
a smooth mixture. Finally, fold in chocolate chips.
2. Pour the cake mixture into a 24cm loaf tin lined with baking paper or a loaf tin liner and
bake in the preheated oven for between 60 and 80 minutes. After 60 minutes remove cake
from oven and insert a skewer. If it comes out clean the cake is cooked: if not return to
oven until cooked through.
3. Remove cake from tin and remove baking paper, allow to cool on a wire rack
4. Once cooled, spread top of cake with apricot jam
5. For the topping, melt the chocolate in a bowl set over a pan of simmering water. (Do
not allow the base of the bowl to touch the surface of the water.) Allow to cool until the
chocolate no longer feels hot to the touch.
6. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla
extract and beat again.
7. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the
mixture is a little stiff).Spread the chocolate buttercream on top of cake and sprinkle some
grated chocolate on top to finish.
ORANGE FRUIT TEABREAD - CLASS 64
150g brown sugar
Finely grated rind of 2 oranges
300ml hot tea
275g self-raising flour
1. Preheat the oven to 150ºC, 300ºF, Gas Mark 2 (Fan 130ºC). Grease and line a 20cm (8in) spring-form or deep, loose-bottomed round cake tin. Line the base and sides of the tin with baking parchment.
2. Put the fruit, sugar and orange rind in a bowl. Pour over the hot tea, stir well, cover and leave to stand overnight.
3. Stir the flour and egg into the fruit mixture and mix thoroughly.
4. Turn the mixture into the tin and bake for 1½ hours.
5. Cool on a wire rack
QUICHE LORRAINE - CLASS 65
18-20cm Shortcrust Pastry flan case, part baked
2 large eggs
1 small onion, chopped
75g Gruyere or strong cheddar cheese, grated
2-3 rashers streaky bacon or ham chopped
250ml single cream
1. Saute (fry) the onion and bacon in the butter until cooked but not brown. Spread in the bottom of the pastry case. If using ham instead of bacon mix in with the onion in the case.
2. Sprinkle over the grated cheese evenly.
3. Beat the eggs, cream and salt and pepper and pour evenly over the cheese.
4. Bake 190C, Gas 5 for 25-30 mins until the custard is set.