Baking Made Easy episode 6 – Time to Bake: Lorraine Pascale takes us through recipes to relax over, including pumpkin and rosemary muffins, which are good for breakfast, lunch or any time at all. Macaroons may look difficult to make, but really they are just posh meringues, and mini tiramisu cakes are a delicious and playful twist on the classic dinner party dessert.
Lorraine Pascale also shares her fantastic recipe for basic pizza dough and some incredible ideas to make your toppings extra special, with prosciutto, fig and mozzarella.
Baking Made Easy episode 6 recipes:
Prosciutto, mozzarella and fig pizza
Once you’ve mastered Lorraine Pascale’s basic pizza dough, vary the toppings according to your mood.
Rosemary and pumpkin muffins
Pumpkin adds an earthy sweetness to these wonderfully moist savoury muffins.
Method
- Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper. Push the squares down into each hole so that the paper sticks up.
- Sift the flours, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary. (Reserve any wholegrain left in the sieve.)
- Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined.
- Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture. Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
- Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
Macaroons
Beautiful macaroons are one of the current ‘sweet’ crazes. Make a batch, put them in a pretty box tied up with ribbon, and give them to a friend as a dazzling gift.
Mini-tiramisu cakes
The nobility of posh dinner-party puds, but with the playfulness of a cupcake. Impress your friends with Lorraine Pascale’s dainty dessert.
