by Mary Berry
IN THE AGA
Bake the largest meringue in the simmering oven for 21⁄2 hours. Bake the 25cm (10in) meringue for 1 hour, add the two smaller ones, and bake for a further hour. Sit the meringues by the Aga until cold.
PREPARE AHEAD AND FREEZE
The meringues can be made up to 1 month ahead and stored (see Pear and Ginger Pavlova). Freeze for up to 6 months. The pyramid can be assembled up to 4 hours ahead. This is best done in situ, so you don’t need to move it.
PARTY PAVLOVA PYRAMID
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HAZELNUT MERINGUE ROULADE WITH RASPBERRIES
Meringue roulade is such a classic pudding. As a twist, we’ve added chopped roasted hazelnuts to give a lovely nutty flavour that goes sublimely well with raspberries and cream. If you are serving a larger crowd, prepare individual roulades rather than multiplying the quantities and making a big one, and bake one at a time. If your meringues crumble beyond repair, make Eton mess instead.
Makes a 33cm (13in) roulade (serves 8–10)
Special equipment 23 x 33cm (9 x 13in) Swiss roll tin, greased and lined with baking parchment
4 egg whites
225g (8oz) caster sugar
50g (13⁄4oz) roasted hazelnuts, chopped
300ml (10fl oz) double cream, whipped
200g (7oz) fresh raspberries
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, put the egg whites into a large clean bowl and whisk with an electric whisk until very stiff. With the whisk still on full speed, gradually add the sugar a teaspoon at a time, whisking well between each addition. The meringue is ready when it is glossy and very, very stiff.
2. Spread the mixture into the prepared tin and sprinkle with the hazelnuts. Bake for 8 minutes or until lightly golden. Reduce the temperature to 160˚C (140˚C fan/325˚F/Gas 3) and bake for a further 20 minutes.
3. Remove the meringue from the oven and turn hazelnut side down onto a sheet of baking parchment. Remove the paper from the base of the meringue and allow to cool for 10 minutes.
4. Spread the whipped cream over the meringue and scatter over the raspberries. Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade. Wrap in baking parchment and chill well before serving.
5. To serve, unwrap and cut into slices.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 12–15 minutes. Transfer to the simmering oven for 15 minutes until firm to the touch.
PREPARE AHEAD AND FREEZE
The roulade can be made up to 12 hours ahead. Freeze without the raspberries for up to 2 months. Serve with the raspberries on the side.
Eton mess
To serve six, crush 100g (31⁄2oz) meringue into grape-sized pieces. Whip 300ml (10fl oz) double cream until it just holds its shape, and whiz 100g (31⁄2oz) of your chosen fruit in a food processor to make a smooth purée. Carefully fold the fruit purée, 100g (31⁄2oz) chopped fruit, 25g (scant 1oz) icing sugar, and the crushed meringue into the whipped cream. Serve chilled. For 12, double all the quantities. The cream can be whipped and folded with all the ingredients except the meringues up to 12 hours ahead. Fold in the meringues a maximum of 6 hours ahead. Not suitable for freezing.
HAZELNUT MERINGUE ROULADE WITH RASPBERRIES
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LEMON AND LIME POSSETS
These creamy desserts are one of those foolproof puds you’ll go back to time and again and all your friends will ask for the recipe.
Serves 6
600ml (1 pint) double cream
150g (51⁄2oz) caster sugar
finely grated zest and juice of 2 lemons
finely grated zest and juice of 2 limes
lime zest, sprigs of mint, or borage flowers, to decorate
Serves 12
1.2 litres (2 pints) double cream
300g (11oz) caster sugar
finely grated zest and juice of 4 lemons
finely grated zest and juice of 4 limes
lime zest, sprigs of mint, or borage flowers, to decorate
1. Put the cream, sugar, lemon zest, and lime zest into a wide-based saucepan.
2. Heat gently over a low heat, stirring until the sugar has dissolved and the cream is just under scalding point (just hot enough to touch).
3. Remove from the heat and stir in the lemon juice and lime juice.
4. Pour into small coffee cups or shot glasses and leave to set in the fridge for at least 6 hours.
5. Serve chilled, decorated with lime zest, sprigs of mint, or borage flowers.
PREPARE AHEAD
The possets can be made up to the end of step 4 up to 2 days ahead. Not suitable for freezing.
LEMON AND LIME POSSETS
g Contents g Our Favourite Puddings
SUMMER BERRY TART
This looks stunning and makes the most of all the lovely summer fruits. It’s a top favourite of Lucy’s.
Makes a 28cm (11in) tart (serves 8–10)
Special equipment 28cm (11in) loose-bottomed fluted tart tin
225g (8oz) plain flour, plus a little extra to dust
100g (31⁄2oz) cold butter, cubed
25g (scant 1oz) icing sugar
1 egg
2 tbsp water
For the crème pâtissière
3 eggs
75g (21⁄2oz) caster sugar
1 tsp vanilla extract
50g (13⁄4oz) plain flour
400ml (14fl oz) milk
For the topping
300g (10oz) strawberries, hulled and quartered
125g (41⁄2oz) raspberries
125g (41⁄2oz) blueberries
6–8 tbsp redcurrant jelly
1 tbsp water
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the flour, butter, and icing sugar into a food processer and whiz until the mixture resembles breadcrumbs. Add the egg and water and whiz again until it forms a smooth dough. Lightly dust a work surface with flour and knead the dough for a few minutes or until it forms a smooth ball. Roll it out and use to line the tart tin (see Apricot Custard Crumble Pie). Chill while you make the crème pâtissière.
2. Put the eggs, sugar, vanilla extract, and flour into a mixing bowl and mix with a wooden spoon until smooth. Add 2 tablespoons of the milk and stir again. Heat the remaining milk until just below boiling, then pour into the mixing bowl and whisk until smooth. Return to the pan and gently heat, whisking until thick and nearly simmering, but don’t let it boil. Set aside to cool.
3. Cut a circle of baking parchment just larger than the tin, then fold into a triangle and snip the edge. Line the pastry case with the baking parchment, pushing it into the rim, and fill with dried beans or baking beans. Bake the pastry case blind for 20 minutes, then remove the beans and paper. The pastry will be partially cooked and won’t go soggy when the filling is added. Lower the oven temperature to 160˚C (140˚C fan/325˚F/Gas 3) and return the tart case to the oven for 10 minutes to dry out. Set aside to cool.
4. Pour the crème pâtissière into the tart case and arrange the fruit in circles on top – strawberries on the outside, then a circle of raspberries, and the blueberries in the centre.
5. Heat the redcurrant jelly and water together in a pan over a gentle heat, whisking until smooth. Brush this glaze over the fruit, then place the tart in the fridge and serve chilled.
IN THE AGA
Skip step 3. Fill the uncooked pastry case and bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 25 minutes, then transfer to the simmering oven for 15 minutes.
PREPARE AHEAD
The pastry case can be baked up to 2 days ahead. The crème pâtissière can be made up to 1 day ahead. The tart can be assembled up to 8 hours ahead. Not suitable for freezing.
SUMMER BERRY TART
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sp; TEA FOR A CROWD
Plates of neatly cut sandwiches, tiers of home-made cakes – it’s everyone’s idea of a traditional English tea. Keep the food small, and offer a selection of individual items such as cupcakes and muffins, biscuits and scones, which are simple to eat as you stand and chat.
SANDWICHES
LIME MARMALADE TRAYBAKE
ALMOND BISCUITS
PECAN AND CHOCOLATE CHIP COOKIES
COFFEE AND WALNUT CUPCAKES
FAIRY CAKES
CHOCOLATE AND ORANGE MOUSSE CAKE
FIGGY SEEDED BITES
WHITE CHOCOLATE AND STRAWBERRY MUFFINS
MINCEMEAT BUNS
ALMOND CRUMBLE-TOPPED MINCE PIES
APRICOT AND CHERRY LOAF CAKES
ASHBURTON CARROT CAKE
BUTTERY SCONES
BEST-EVER BROWNIES
g Contents g Tea for a Crowd
SANDWICHES
At teatime, sandwiches should be small. Some fillings can be added up to 10 hours ahead. Others can be added up to one day ahead with no compromise on freshness or taste. Fillings containing cucumber or tomato should only ever be added on the day. To stop the bread going soggy, you also need to remove the seeds from the vegetables. Slice the cucumber in half lengthways and scoop out the seeds with a teaspoon. To deseed tomatoes, see Penne Alla Parmigiana.
Makes 24 (serves 6)
soft butter
12 slices bread from a thin-cut or medium-cut white or brown loaf
the filling(s) of your choice (see below)
salt and freshly ground black pepper
Fillings you can add 1 day ahead
Rare roast beef with horseradish sauce and rocket
Egg mayonnaise with lots of mustard cress
Smoked salmon and cream cheese
Hummus, olive, and grated carrot
Ham and English mustard
Cream cheese, mango chutney, and watercress
Gravadlax and mustard mayonnaise (see Celebratory Fish Platter)
Mature Cheddar, pickle, and watercress
Goat’s cheese, rocket, and sun-dried tomato paste
Thin strips of pan-fried steak and mustard
Crispy bacon with egg mayonnaise
Fillings to add on the day
Prawns with lemon mayonnaise
Feta cheese, sun-dried tomato paste, and cucumber
Cucumber and black pepper
Sardine, mayonnaise, and lemon
Fresh salmon and cucumber
Avocado and bacon
Crab and avocado with lime mayonnaise
Pastrami and sweet dill pickle with cream cheese and horseradish sauce
Tomato, basil, and mozzarella
Smoked mackerel, tomato, and aïoli
1. Butter the bread on one side, top half the slices with the filling(s) of your choice, and sandwich together. Leave the crusts on.
2. Arrange the sandwiches in piles of four on a large tray (check first that it will fit in your fridge). Cover with a layer of damp kitchen paper, then cover tightly with cling film, and place the tray in the fridge.
3. Two hours before serving, slice off the crusts and cut the sandwiches into fingers or quarters – either triangles or squares. Cover with cling film and keep at room temperature until ready to serve. They will taste as fresh as the moment you made them.
SANDWICHES
g Contents g Tea for a Crowd
LIME MARMALADE TRAYBAKE
Cut into squares, traybakes are great at large gatherings. This unusual recipe has a wonderful zesty taste. See the variation below for another deliciously citrusy cake.
Cuts into 12 squares
Special equipment 23 x 30cm (9 x 12in) traybake tin, lined with foil and greased
225g (8oz) butter, at room temperature
225g (8oz) caster sugar
300g (11oz) self-raising flour
4 eggs
1 tsp baking powder
finely grated zest of 1 lime, plus 2 tbsp lime juice
2 tbsp lime marmalade
For the icing
350g (12oz) icing sugar
100g (31⁄2oz) full-fat cream cheese
50g (13⁄4oz) butter, at room temperature
2 tbsp lime marmalade
juice and finely grated zest of 1 small lime
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put all the ingredients for the cake into a mixing bowl and beat by hand or with an electric whisk until combined and smooth.
2. Spoon into the traybake tin and level the top.
3. Bake for 30–35 minutes or until risen and golden. Set aside to cool completely.
4. To make the icing, sift the icing sugar into a mixing bowl, add all the other ingredients, and beat with a wooden spoon or an electric whisk until well combined and smooth.
5. Spread the icing over the cake, making a pretty pattern on it with a palette knife. Cut into 12 squares and serve.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 30 minutes.
PREPARE AHEAD AND FREEZE
The cake can be made up to 1 day ahead and iced on the day. Freeze without the icing for up to 3 months.
iced orange and lemon traybake
For orange and lemon traybake, follow the recipe above, omitting the lime zest, juice, and marmalade, and adding 4 tbsp milk to the cake mixture. Stir the grated zest of 1⁄2 lemon and 1⁄2 small orange into the mixture at the end of step 1, then bake for the same length of time. To make the icing, mix 225g (8oz) icing sugar, 1 tbsp lemon juice, and 2 tbsp orange juice. Sprinkle over the grated zest of 1⁄2 lemon and 1⁄2 small orange.
LIME MARMALADE TRAYBAKE
g Contents g Tea for a Crowd
ALMOND BISCUITS
These are as delicious with a cup of coffee as they are at teatime. If you’re preparing them ahead, stop them going soggy by storing them in a tin with pieces of kitchen paper between the layers.
Makes 30–35
Special equipment 5cm (2in) fluted scone cutter
100g (31⁄2oz) butter, at room temperature
75g (21⁄2oz) caster sugar
100g (31⁄2oz) plain flour, plus a little extra to dust
75g (21⁄2oz) ground almonds
1⁄2 tsp almond extract
25g (scant 1oz) flaked almonds
1. Put the butter and sugar into a mixing bowl and whisk with an electric whisk until light and fluffy. Add the flour, ground almonds, and almond extract and whisk again until smooth.
2. Lightly dust a work surface with flour and knead the dough for a few minutes until smooth.
3. Preheat the oven to 180˚C (160˚C fan/325˚F/Gas 4). Grease two baking sheets or line with baking parchment. Lightly flour the work surface again and roll the dough out until it is 5mm (1⁄4in) thick. Using a 5cm (2in) fluted scone cutter, cut out 30–35 rounds.
4. Transfer to the baking sheets with a palette knife. Sprinkle a few flaked almonds on top of each biscuit and press them down gently so they stick to the dough. Chill for 30 minutes.
5. Bake for 12–15 minutes (checking after 10 minutes) or until lightly golden. Leave to cool slightly, then transfer to a wire rack to cool completely.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 10 minutes.
PREPARE AHEAD AND FREEZE
The biscuits can be made up to 4 days ahead and stored, layered with kitchen paper, in a biscuit tin. Freeze for up to 3 months.
ALMOND BISCUITS
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PECAN AND CHOCOLATE CHIP COOKIES
Everyone loves cookies. And no one will be able to resist this deliciously gooey combination of pecan nuts and chocolate. The cookies keep well in a tin for a couple of days.
Makes 24
100g (31⁄2oz) butter, at room temperature
50g (13⁄4oz) caster sugar
150g
(51⁄2oz) self-raising flour, plus a little extra to dust
1⁄2 tsp vanilla extract
50g (13⁄4oz) milk chocolate chips
50g (13⁄4oz) pecan nuts, chopped
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Put the butter and sugar into a bowl and mix together with a wooden spoon until light and fluffy. Stir in the flour, then add the vanilla extract, chocolate chips, and pecans and mix to a soft dough.
2. Knead the dough lightly on a floured work surface, then divide into 24 balls. Flatten the balls with the palm of your hand and arrange on two baking sheets lined with baking parchment. Space them out so they have room to spread.
3. Bake for 20–25 minutes or until lightly golden. Transfer to a wire rack to cool.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 15 minutes.
PREPARE AHEAD AND FREEZE
The cookies can be made up to 2 days ahead and kept in a sealed container. Freeze the raw mixture or the cooked cookies for up to 2 months.
PECAN AND CHOCOLATE CHIP COOKIES
g Contents g Tea for a Crowd
COFFEE AND WALNUT CUPCAKES
Cupcakes are the cake of the moment, with some shops specializing in just them. These are made in muffin tins, which are fairly large, but make them in bun tins if you wish – you should get 18 fairy cakes. A dozen cupcakes arranged on a tiered cakestand make a spectacular centrepiece for any tea party.
