Baking Made Easy episode 5: If you want to impress with baking, Lorraine Pascale has got it covered. First, a beautiful tomato and basil tarte tatin that is both simple and stunning. If you fancy giving home made puff pastry a go, Lorraine has a basic recipe and it is worth the effort. Classic French bread gets a Spanish makeover with chorizo and thyme fougasse. Then a bit of culinary magic with honeycomb; it’s not strictly baking, but it will make your baked goods dazzle.
Lorraine has all the answers to common cake baking conundrums and she unlocks the secrets to an amazing three-tier red velvet cake. It may sound scary, but with Lorraine’s professional know-how, it really is baking made easy.
Baking Made Easy ep. 5 recipes:
Tomato and basil tarte tatin
Savoury tarte tatin is perfect for a light lunch, just add a green salad.
Also known as cinder toffee this light, crunchy sweet is a must on bonfire night and a perfect addition to ice cream.
- Grease a 20cm/8in square baking tin with vegetable oil.
- Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes.
- Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set.
- To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts.