Hi Nathan, How was the icecream? a HUGE hit I hope.

Paul Young

Hi Rustie, Did you use 3 to 4 layers of cling film totally covering the beans when in the tart case?
I use any of the cling films/food wraps and have always had success, as long as one uses a 3 or 4 sheets over lapping each other.I have not stuck to one brand.

Paul x

Hi Karen, No it really does not melt. When you bake blind with cling film its best to use 3 or 4 sheets and to make them big enough so they can be gathered together in the centre over the baking beans. This way is great as once baked one can lift them out in the cling film.
I always bake blind at 175c for 25 to 30 minutes also
Paul x

Hi Nathan, Try a dark bitter sweet chocolate, it will work well with the mint

Could do with ice cream today it sooooooo! hot and lovely.

Good Luck

Paul x

Hi Nathan, Ooo! I love home made mint choc chip so here goes.
This is my recipe but there may be others on the website.
For 1 litre of ice cream
12 egg yolks
500mls milk
500mls double cream
250g caster sugar
100g chocolate chips
peppermint oil
handful of fresh mint.

Whisk the egg yolks and sugar until the sugar dissolves.
Bring to the boil the cream and milk together with the fresh mint.
Pour the boiled milk over the egg mixture and whisk well.
Strain through a sieve into a bowl and cover with clingfilm and leave to cool thoroughly.
Place in an icecream machine and churn until smooth and frozen or -
Place in a tupperware container, place in the freezer and whisk well every 30 minutes until thick and smooth.
Now add chocolate chips and a drop or two of mint oil and mix well.
Freeze the icecream for a futher 1 hour and serve.

Hope this helps

Paul xx

Hi Guys, My favourite chefs are Nigella, Nigel Slater and Hugh Fernley-whittingstall for thier sheer passion and love of REAL food. Would love to work with them all one day.

Paul Young xx

Hi Law, Paul Young here, I was given the whisk as a gift but most big department stores sell them. Kitchen ware shops also. I have also seen them in catering equipment shops. As far as I know it didnt have a nifty or special name.
It is a great whisk though and always makes the lumpiest of batters etc smooth and it whisks incredibly quickly.
Selfridges, Oxford Street, London sells them.

Hope you enjoyed the show.

Paul Young x

Hi guys, This is a method I always use but I use 3 layers of clingfilm so once baked one can lift out the beans without the cling film splitting.
Its a method I adopted some 8 years ago when Head Pastry chef for Marco Pierre White. Its a great method as sometimes parchment paper digs into the pastry and can cause holes.
The cling film does not melt at all and its a method that we have not shown on GFL as yet.

happy baking

Paul Young xx

Hi Feathers, I have a recipe under my name Paul Young for Chocolate Tortelini with an almond and blood orange.
It was the very first recipe I made on the show last year.
Different, gorgeous and quite straight forward.

bests

Paul Young

Hi Lisa, If you look under my name Paul Young on the site I have a gorgeous chocolate cake recipe and its easy. Its moist, rich but well balanced.

Think it will fit the bill.

love

Paul Young xx

Hi Guys, I will do my best in describing the method to make the chocolate cigarettes as it is easier to show you than to explain.
Here goes
For 50 cigarettes
500g white chocolate

In a bain marie slowly melt the chocolate until smooth and totally lump free.
Make the cigarettes in small batches.
Pour some of the chocolate on to a marble slab or Granite worksurface or marble chopping board or large marble tile from a tile warehouse. (top tip - if you like working with chocolate alot then go to a builders merchants/ good DIY store as they usually have lots of off cuts of marble you can buy for a few pounds)
Using a wall paper scraper (New and clean) spread the chocolate back and forth to create a layer of firm chocolate approx 2mm thick.
Using the scraper at a 45 degree angle at the edge of the chocolate push away from you to create curls.
The chocolate will curl its self to form cigarettes.
Store in a cool dry place but NEVER in the fridge as refrigerating chocolate reduces its shelf life and quality dramatically.

I hope this helps guys, do post again if you have any problems. I visit the site most evenings.

Paul Young xxx

Hi Guys, Try www.keylink.org for white chocolate cigarettes at a fraction of the price.

or

I can tell you haow to make your own?


Paul Young xx

Hi Jenster - This is one of my recipes for white chocolate truffles. They are totally gorgeous and super easy to make.

400g Top quality White chocolate - Valrhona or Lindt
175g Double cream
1 punnet of Raspberies

Chop the chocolate into evenly small pieces and place into a glass bowl
Place over a pan of very hot water making sure the bowl does not touch the bowl
Allow the chocolate to melt and stir until smooth.
Bring the cream to scortching point (just befor it boils)
Pour into the melted chocolate and whisk well until glossy and smooth.
Place aside to cool to room temperature.
Take the raspberries and with a wooden spoon push through a sieve to remove the seeds. A thick raspberry pulp will be left. Discard the seeds.
mix the raspberry pulp into the chocolate mix and chill thoroughly over night.
Take teaspoons of the mixture and roll into even balls. Place in the fridge for 5 minutes. Use a little icing sugar if your fingers get sticky.
Handle the chocolate as little as possible as they will become soft and melt.
To coat the truffles in chocolate place more white chocolate in a bowl over hot water and melt two thirds of the chocolate.
Once melted remove from the heat and add the remaining third of chocolate and mix until smooth and at body temperature.
Dip your fingers in the chocolate and roll the truffles between your fingers to coat. 2 thin coats are better than one thick coat.
They can be placed on parchment paper to harden with just chocolate or dipped in chopped toasted nuts, Coconut, Cocoa Powder.

I hope this helps. Let me know if you have any problems.

Have fun

Paul Young

I would agree Frexy but I love warm toffee cake much much more. Especially on this Wintery summers day. I think the cakes laced with warm rum may hit the spot too.
:-)

Paul

Hi all, The liquid requirements for my Tincan Toffee Cakes is as follows -
quater pint of dark rum
quater pint of Milk

The rest of the recipe is in the recipe pages and use the amended amounts above.

many thanks

Paul Young

Hi Guys, I spent some time developing pizza's for Sainsbury and Pizza Express and the main reason for a soggy middle is as follows

1. An over thick pizza base
2. An over topped pizza, wet ingredients such as onion, tomato and fatty ingredients can cause a pool of moisture in the centre of the pizze.
3. Cook the pizze directly on the oven shelf so the hot air can penetrate evenly.
4. Under cooking
5. Cooking at too cool a temperature.
6. An over wet pizza dough

Traditionaly Pizza should be thin and thinly topped with full flavoured ingredients but sadly it has become thick, over topped and barely similar to the original product.

Hope this helps guys

Top Choc Paul xx

Hi Guys, Paul Young here and I lived in Whitby exactly 10 years ago. I was remenissing only yesterday as it was one of the happiest times in my life so far. I was Head Chef at a restaurant very close to The Magpie called 'Alice Blossoms' sadly no longer a restaurant.
Whitby and nearby Staithes are my not so secret hideaways when things get a bit stressful. I also spent many an afternoon off in the Walrus and Carpenter Tearoom as they have real leaf tea and the Best Date and Walnut tea loaf I have ever had.

I lived in a flat looking over the Whale Bones and Abbey on West Cliffe and have to say they were the happiest times :-)

Living in London means I rarely get the chance to get there now but when I do I take my Mum as she loves it there too.

It is a must place to visit for traditional Yorkshire and Whitby treats like Whitby Lemon Buns. Yum!

love

TopChoc Paul xx

Hey guys, The dessert was tooooooooooooooooooo die for. We had 5 dessert canapes each before dessert then 5 small desserts each to be eaten in order suggested by the pastry chef, all layed out on seperate small plates. 1 fruit dessert, 1 chocolate and black currant pave, 1 dessert soup, 1 set bitter sweet confit of fruits and not forgetting 1 thai lime and rose sorbet with marinated pineapple with marshmallow and meringue.

All beautiful and very individual in texture and flavour.
and all for £35, good value here in the big smoke!

They have the most gorgeous tea room/patisserie with small pieces of edible art to enjoy with beautifully scented tea.
A great treat for afternoon tea and the pastries start at £1.75 ish.

lol

Paul Young

As promised my brief conclusion of lunch at Sketch, the most expensive restaurant in the uk? London.
Well it is if you go for the A la carte at £150 plus per head.
But a lunch menu in the Library and lecture room at £35 yes £35 was knicker wettingly fantastic.
As you would expect from such a fine dining restaurant you are greeted, seated and treated with respect. The whole building is just awesome, stylish and drop dead trendy.
Food was some of the best I have had in London, truly food art.
Myself and Anna, my sister inlaw (very Carrie Bradshaw, sex and the city) had £35 lunch, wine at £25 and was gorgeous, glass of champagne and jasmine tea. 3 hours for lunch and a total of £125.00
It really is the most glamarous lunch and a total dream.
Express lunch costs £22 ,I think? including champagne.

Do go its amazing.

lol

Paul Young xx

Hi Neevan, Well there are two options for you and it does depend on how uncooked the bownies are.
If they had been in for 15 mins then you shut the oven off they should be perfectly cooked as the residual heat would have cooked them enough so they are gooey and moist in the middle.

If they are really really liquid still then you can re bake them but you will have to cook them thoroughly through (due to killing all bacteria especially with the mix having egg in it), resulting in a dry brownie but it can be transformed in to indulgent Tiramisu or chocolate triffle, Brownie ice cream or even Brownie milkshakes.

Good luck, all is not lost

Top Choc Paul (Paul Young)

Hi Guys, Im finally off to Sketch, London for a very glamarous and decadent lunch with my sister in law.
Will be writing a review for my web site so will let you know if it lives up to its reputation and star quality appeal.

TopChocPaul/ formerly Pastry Paul Young

Hi Nikki, How about something chocolatey?
No suprise from me but I always find a chocolate dessert is always a winner.
There are choccy desserts on this site under my name and many other chefs.

My favourite is either Sacher Torte - Very chocolatey cake, moist and indulgent. Recipe of a similar cake under my name.

Also chocolate fondue with cream liqueur. 300g dark chocolate melted with 400g double cream. Pour into a serving bowl and pour over liqueur. Cubes of fruits, brownies, marshmallows and cookies. A great dinner party dessert as is sparks up lots of conversation.

Good luck,

Paul Young xx

You are very welcome indeed. Hope it is a success.

Paul xx

Hi Kate, If you want to buy one then buy the best you can afford and make sure it is in fruit juice or light syrup and drain it well in a sieve for 20 minutes before you use it.
Also you will need a few tins as they are usually very mean on the fruit content especially once drained.
If the colour of the rhubarb is alittle dull or green then add a few raspberries to the compot. Frozen are great for compot.

love

Paul xxx

Hi Kate, I am a huge supporter of sing seasonal produce so why not try a rich compot of Rhubarb and ginger, or Pears poached in wine or brandy syrup and vanilla.
With both if you fold the cold chopped pears or cold rhubarb compot ( keep the red skin on and you will get the most glorious pink compot, also a splash of vodka helps keep the colour) in to sweetened whipped double cream.
For the top if you lavishly spread more whipped cream or sweetened mascarpone over the surface with big waves creating a textured finish. Spoon more compote or pear over and around with syrup drizzled down the sides so it soaks in and makes the cake really moist.
And finally a grating of lemon zest and some fresh small mint, basil or thyme leaves to finish.
Its a super dooper para trooper dessert cake.

Let me know if this is the type of thing you were thinking of?

love

Paul xxxx

Hi Kate, Paul Young here, I have alot of dessert recipes on the site/ from GFL. Most can be made in advance.
My Amber fruits in oloroso recipe is a favourite with my friends. You can substitute the fruits and oloroso sherry for any other booze.

Good luck, let me know if you need any other help.
bests

Paul Young xx

Hi Rosie, Have a look at [link]

This is thier home page with the full range.

love

Paul xxx

Hi Rosie, Hoorah! My Kitchen Aid is in a very sleek black/grey anthracite finish to match with my other gadgets. But there are so many funky colours now. I saw the most groovy pink one in the US. If I had to buy one now I would buy a retro blue or the mad pink one.

I did not go for the mincer but a chef friend of mine uses his all the time. The pasta attachment is great for tagliatelle, spaghetti and linguine.

I would advise you to buy the more powerful motor version if you want to make bread as it really does a good job without straining the motor.

Have millions of fun shopping, let us know how you get on.

love

PPY

liowen, Hi, chocolatier Paul Young I always make a HUGE chocolate fondue with vast numbers of nice things on sticks to dip.
It makes a really indulgent and trendy centre piece to a dessert table. Lace it with some booze to keep the party swinging too.
lol

Paul Young xxx

Hi Rosie, Paul Young here, and I have to say I love the Kitchen Aid. I make alot of my large wedding cakes in it and it has no problem with lack of power, although there are a selection of motors now that are faster and more heavy duty. I think its mainly down to looks, the kenwood isn't really a pretty thing where the Kitchen aide is like a piece of art sat on the kitchen work top and have you seen the colour options?

For me it was an easy choice and I did'nt give the kenwood a second glance. The kitchen aide is quieter too in my opinion.

Have fun shopping

love Paul Young

Hi Guys, Sorry I have not been posting lately but been super busy for Valentines Day and organising anew project.
You got it just right jennifer for the topping recipe.

Im on the show on Friday looking at Valentines Chocolate gifts so look forward to your comments.

lol

Paul xxx

Hi Guys, If you cannot find the topping recipe then just shout and I will post it on the chatty room.

Hope you are all getting creative for Valentines Day??


best wishes,

Paul Young xxx

Hi Blondie02, I know exactly the cream you have made, but I found it not to my taste, just personal taste.

I only use fresh cream in all my patisserie and chocolates so I have not got a recipe for you.
There are some amazing foody people on the chat rooms so I am sure someone will have the recipe.
Paul Hollywood may also have a recipe for you.
Try www.google.com also, you may find it there.

Good luck in your search.

Paul Young xxx

Hi Eves, If you type my name paul young into the above search bar then a list of my cake recipes will appear. Victoria sandwich and Genoese sponge both great for Kids cakes.

If it is in an air tight container then 5 days is the max I would keep the cake but the freeze brilliantly once baked, Wrap them well in food wrap and foil before freezing.

Love

Pastry Paul Young xx

Hi Sonia, Pastry Paul Young here and How about my favourite Valentines dessert of Chocolate and Cream Liqueur Fondue.

Served with fresh strawberries, Raspberries, Marshmallows, Brownie cubes or an favourite fruits and sweet things to dip and share. Very Romantic.

Simply bring 200mls of double cream to the simmer and pour it over 200g very dark bitter sweet chocolate broken into small chunks.
Mix until smooth.
Pour into a decorative serving dish and place the dipping nibbles around in small dishes or on a large plate. Use skewers to pierce the treats.
Just before serving pour a generous amount of cream liqueur on top of the chocoltate, serve warm .

Very seductive and romantic.

love

Paul Young..

Hi MaryGen, Pastry Paul Young here,
I have a huge archive of recipes from the 60s to present day so will have a rummage for this recipe. My mum kept all recipes from all types of sources when I was young so it may be with her. I will ask for you.

Be in touch soon,

Love
Paul Young

Hi Sonia 13,

I steam a victoria sandwich recipe all the time with the addition of lemon zest 2 or 3 lemons and juice of one. The recipe below will give you a really light result.

You can place bought lemon curd in the bottom of the pudding basins or make your own curd.

For six puddings use

150g butter
150g caster sugar
150g SR flour
2 eggs
3 lemons zested
1 lemon juiced
pinch of salt
Method as for Victoria sandwich/ creaming method.

I have recipes that are a rubbing in method and a little heavier. Let me know if you would like it.

Love Pastry Paul Young

Hi Michelle007, Paul Young here,

If you want to use Dairy milk for the coating then take out the butter as Dairy milk is mainly vegetable fat and use these quantities.

200g Dairy milk
100g cream or milk

This will ensure that the glaze will set and become fudgy when cool.

love Pastry Paul Young

Hope you enjoy it.

Hi Suzi, Yes you can double or triple the recipe or increase as required.

When baking a large genoese you will need to place a sheet or parchment paper around the tin to protect the sides as they can dry out too much as the cooking time is increased.

Hope it works well.

love

Paul

Hi Suzi, Pastry Paul Young here and if you type my name into the above search bar my recipe for Genoese sponge with and without fat.

I hope this fits the bill!!

love

Paul Young xx

Hi Sharn, The fondue it fantastic even without the cream liqueur as it can be substituted for any other liqueur or simply left as the natural chocolate flavour.

Hope you enjoy it.

P.P. Young xx

Hi MammaChef, That is a true fact quite often. When I was Head Pastry chef for Marco Pierre White our Valentines Day evening's were frantic, stressful and customers had limited time on tables as demond was so high. Its a common thing to turn tables especially here in central London.

My partner James and myself with my Basset, 'velcro' will definitly be staying in and I will be cooking some of our favourite food, possible with friends as we like to have an excuse for a larger get together.
Also look out for me on the show on Friday 13th Feb for chocolate ideas too.
I look forward to seeing more ideas too.

love

Paul xxx

Hi pessa, Pastry Paul Young here,
Do you mean pork pie pastry?(hot water pastry)
Need a little more info so I can give you as detailed answer as possible

love

Paul xx

Hi Jums,

Pastry Paul Young here and a suggestion for everyones romantic Valentines Dinner.
How about this seductive and georgious dessert,

Chocolate and cream liqueur Fondue

250g dark bitter chocolate
400g double cream
25g muscovado sugar
A good healthy glug of cream liqueur

Bring the cream to the simmer and pour over the chocolate and stir until smooth and melted.
Add the sugar and mix until smooth.
Pour into a decorative serving dish and place on to a larger plate or tray.
Arrange strawberries, cherries with stalks, cubes of brownie, marsh mallows, mini cookies or any favourite mini cakes and sweets.

To serve pour the cream liqueur in to the chocolate fondue.
Using skewers dip and feed each other for a truly romantic dessert. Guaranteed to Woo and Wow!!

love

Paul Young

Hi guys, Im not sure why the recipe for the topping is not included on the site but leave it with me and I will ask for it to be added.

As far as I know there were no copyright reasons why it is not on the site but I will also check that out too.

Jennifer, glad you like Clarice cliffe also, its a real passion of mine, I just love the vivid colours and infinite designs and styles. She really inspired my desserts when I was head pastry chef for Marco Pierre White. I found that many of the design features could be transposed into stunning desserts and finishes on cakes also.

Oh! Happy New Year to you all too :-)

love Paul.

Hi Pluckycooker, Paul young here and I run my own celebration cake business and use sugar paste alot. The keyto stop if cracking is to knead it well before use and not to use too much icing sugar when rolling or shaping it.
It cracks when it begins to dry so always keep it well covered and work quickly.

All should be a success if followed as above.

I can give you many ideas if needed, Wha was your friends career? A themed cake is a great way creating something really individual.

love

Pastry Paul Young

Hi Jennifer, Paul Young here, im not sure why it was deleted?

The topping was a mixture of double cream, cream liqueur, a dash of espresso and coffee beans.

All quantities are to your own taste.

Good luck and hope you enjoy the cheesecake.


bests,

Paul

Hi St George, Good choice of flavour :-)

6 egg yolks
175g caster sugar
500mls double cream

Raisins
Rum
Muscovado sugar

Whisk together the egg yolks and sugar until smooth.
Bring the cream to the boil and pour onto the suger mixture.
mix well and set aside to cool.

Over night marinade raisins, rum and a dessert spoon of muscovado sugar.
The amount of rum and raisins is up to you as long as the rum just covers the raisins.

If you have an icecream machine, churn the cream mixture until thick and smooth, then mix in the rum and raisins.

If not place the mixture into a freezer proof dish place in the freezer and mix well every 30 minutes until thick and smooth.
Mix in the rum and raisins and re freeze until firm.

I hope you enjoy it, its one of my real favourites.

Paul young.

Hi Guys,

Thank you so much for your kind comments.
I hope to bring you lots more new and interesting ideas.

Keep posting questions and requests and I look forward to answering any of yor questions.

love

Paul Young

Happy New Year to all of you.
Thank you for your questions, support and interestin 2003.

love

Pastry Paul Young

Hi FoLogan,
Being a semi freddo dessert it really does need to be served half frozen so leaving it i the freezer over night will freeze it solid.

This isn't a problem as when you are ready to eat it remember totake it out of the freezer 30 minutes to an hour before serving so that it can thaw slightly to become one again Semi Freddo.

good luck

Pastry Paul Young

Hi LilyMonster, Pastry Paul Young here and a very quick answer to your questions.

I had a series on GFL some weeks ago and made a non bake cheese cake. It is indulgent, easy and you can make it any flavour you like.

If you just type my name in the above search bar and scroll through my recipes then you will find it there.
There are also other cheesecake recipes on the site by fellow chefs so try typing cheesecake into the search bar and you will find some other ideas.

Happy cooking,

bests,

Paul Young

Hi Deborah,

I buy mine from Holland and Barret whole food shops but most chemists should stock it.

kindests

Pastry Paul Young

Hi Guys, Pastry Paul Young here, I worked with Curtis as Head Pastry chef at Quo Vadis, Soho and shared this fondant recipe with him as we both found it the best ever.
The recipe is on the site and its amazing.
We sold so many of them on the restaurant menu, its a real winner.

Top tips are do not be tempted to over cook the fondants, they will be soft and fragile but be brave and turn straight out onto your plates.

Use good quality bitter chocolate.

serve immedietly from the oven.

They can be stored in the fridge for a couple of days before being baked.

Make more than you need as they are so yummy you may need a secret extra one to eat before anyone else.

Good luck Becca and Barbara.

Paul Young

Hi Rachael, For the very cute 4" cake tin that will indeed make the cutest and very delicious cake.
The temperature stays the same for the cake but the timing is reduced due to the reduction in size.
I am assuming your cake tin is quite a high one as most spring form tins are.

I half my 8" recipes for a 4" tin this will give a high and moist cake.
For a victoria sponge bake at 180c/350f/gas 4 for 15 minutes then check, give a few more minutes if needed.

Hope this helps.

Paul Young

Hi guys, Macerated cherries, are brilliant in creme brulee, in ice creams, amazing cooked into chocolate brownies, and in natural yoghurt. Try them in pancakes with whipped cream. Yummy.

Griottine cherries are similar to yours but macerated in Kirsch and are wonderful.

great ideas guys,

Paul Young

Hi nadz, I can help, with a chocolate cake with no flour.
look under my name Paul Young on the good food bites
page and the recipe is there.

love,

Paul.

Hi Rose, I would love to be able to give you a huge list of diabetic desserts but unfortunetly I do not have many.
Also my desserts have not been checked over by a nutrtionist so I would hate to give out a false recipe.
The best way is to search in google.com. I have just tried and there are thousands of recipes that have beed tried, tested and nutritionaly analysed.

I agree there is a huge market for diabetic desserts and it may be a good idea to look on a diabetic support web site such as www.diabetic-lifestyle.com.

Sorry I cant be more helpful, but I am sure if you post a new subject titled 'Diabetic desserts' on this site you will have a huge response from other diabetics with recipes and tips.

best wishes

Paul

Hi Rustie, maybe you are on to something there, Ooo! what about dark chocolate dipped branches with a slight froasting of white chocolate to replicate snow?

I think edible christmas trees are the way forward. No more wondering what to do with the tree after christmas .
Got me a thinking now Rustie.

:-)

Paul

Hi Guys, You have just inspired me to make my christmas tree decorations. :-)
Im going for the totally edible tree this year, well not the tree just all the decorations.

love

Paul XX

Hi Rozza, Its great you are trying something like caramel being new to cooking. It takes a bit of practice but you will perfect it.
If you are looking for a caramel sauce to pour over desserts and ice cream than try this.
200g butter
200g caster sugar
200g double cream

In a hevy bottomed saucepan melt the butter and sugar together. Simmer until the colour changes from yellow to deep golden brown. This will take about 15 minutes.
Remove from the heat, carefully and gradually pour in the cream. Stir well and leave aside to cool for 30 minutes.
Strain through a sieve and store in jars.
Warm in a saucepan or in the microwave to serve with any dessert.


Try this for a perfect caramel
250g caster sugar
225mls water.

Place both ingredients into a saucepan and simmer without stiring at all until golden caramel colour.
This can take up to 20 minutes or more to become caramel so be patient.
Never stir caramel as this will make it crystalize and become grainy and lumpy.
At the golden brown stage you can care fully remove from the heat and add a small amount of cold water, this stops the carmel cooking and burning. Try a tablespoon of water to do this.
Take your profiteroles and carefully dip the tops in the caramel and place on parchment paper to cool thoroughly.

or add a small amount of cream gradually to the caramel mixing well to give a caramel cream sauce. Strain through sieve and serve.

I hope this helps perfect your caramel sauces. Let me know if you need any other help, but with practice you will make the perfect sauce.

bests,

Paul

Hi Patricia, great advice from our fellow foddies here.

Mine is this, If you are getting that nasty after taste, reduce the amount of bicarbonate of soda.

If the recipe also calls for self raising flour then reduce the bicarbonate a little more again.

Some recipes need bicarbonate to break down the flesh such as dates in sticky toffee pudding and it is the only raising agent in some recipes. So you may need to experiment a little.

Hope this helps a little,

Paul Young

Hi Mau, This will work perfectly for your sized tin.

375g butter
375g caster sugar
375g self raising flour, sifted
6 eggs
3 tspn vanilla extract
2 tbspn milk

cream the butter and sugar well, gradually add the egg and vanilla then fold in the flour with a metal spoon.
Finally fold in the milk.
Spoon into a parchment paper lined tin and bake at 180c/350f/gas 4 until golden ans springy.
about 45 minutes to 1 hour.

let me know haow it turns out, best wishes,

Paul Young

Hi Huggy, Home made ice cream in a tupperware container or similar is best eaten within two weeks. In my opinion, as there are no preservatives or nasties addes to keep it fresh. I am sure you can store for 3 months or so but I am sure it wont last that long as home icecream is so gorgeous eaten fresh.

dont you agree
bests,

Paul..XX

Hi Kirstin and Gaye,
One of my many recipes for Brownies is similar to yours Kirstin, with cocoa instead of chocolate and is divine.

Give Kirstins a go Gaye, i am sure it will be gorgeous.

love

Pastry Paul

Hi Gaye, Im so glad you made the cake and that it was so popular, it is one of my favourites and make it alot having such a strong sweet tooth.
Its definetly not a macho thing!
I make most things by hand as I enjoy the process of doing it by hand and also like the finished result. I was taught by Grandma and mum, both never had kitchen gadgets so I got used to making everything by hand.
I do make super large cakes and recipes with my kitchen equipment or if I am short of time.

Im glad your icecream is a success, the rum and raisin sounded like a hit also.

love

Paul...

Hi josophieanne,

A very versatile cake and easy one is the classic victoria sponge.
You can add any flavourings to it such as, orange, lemon, nuts, fruits, coconut, seeds, honey, vanilla.

150g butter
150g caster sugar
150g self raising flour
3 3ggs
2tbsp milk

In a large bowl using a wooden spoon mix together the butter and sugar until very pale in colour and fluffy.
Next break the eggs into a jug and whisk lightly with a fork.
Add small amount at a time to the butter mixture mixing until fully incorporated into the mixture before adding any more egg.
At this point you can add a flavouring such as, vanilla, orange, lemon, coconut etc.
Next taking a metalspoon carefully and gradually fold in the flour, mix gently until all the flour is incorporated. At this point you could add, dried friuts such as glace cherries, sultanas, chopped nuts, even fresh berries.
Mix in the milk thoroughly.

Pour into an 8" deep cake tin lined with parchment paper and bake at 180c/350f/gas mark 4
For 30 to 40 minutes or until golden and springy.
Dont be tempted to keep opening the oven door as this will cause the cake to sink in the middle.
Check to see if it is fully cooked by inserting a skewer or sharp knife into the centre of the cake. If when you pull it out the skewer is clean the cake is ready if sticky with cake mixture, then bake for a futher few minutes.

Remove from the oven and cool in the tin for 5 minutes before turning onto a cooling wire or grill wire to cool thoroughly.

Once cool for a simply decoration split the cake through the middle and drizzle with liqueur or fresh orange juice.
Mix together mascapone with a little icing sugar and orange zest, spread over the split cake, scatter over orange segments or pear, cherries etc sandwich together.
Lash more sweetened mascapone on the top and spread around the sides using a knife or pallette knife and Smooth over.
For the sides take either chopped nuts such as pistachios or almonds and using the parm of your hand press into the mascapone to cover the sides. ( or toasted dessicated coconut)
For the top more fruit can be used to decorate leaving room for candles and message. Larger super markets have a great selection of ready made icing lettering if you are not confident with a piping bag.

I hope this helps, it looks long so dont be put off, I have tried to explain every stage in full and remember the flavourings can be anything you fancy .
Good luck.

Pastry Paul.

p.s. forgot to say, if you have a food processor or short of time then throw all the cake ingredients in, wizz up, mix any fruit etc in by hand and pour into the tin and bake.


XX

Hi Frankie d, A great way to spice up chocolate fondue is to try adding chilli pepper, bailies liqueur poured on top, use white and dark chocolate swirled into the serving dish, add orange zest for chocolate orange flavour.

For dipping - chocolate brownie cubes, soft gooey mini cookies, mini brandy snaps, sponge fingers, mini macaroons, fudge cubes.

Hope this helps a bit,

Pastry Paul...

Hi Snowy, Pastry Paul young here and to answer your question, You can just use butter, it will make your pastry really rich and very delicious.
Margarine is ok too, its personal preference but butter, I think gives a fantastic result.

Bests,

Paul

Hello Jennifer,

Ooo! yummy my favourite!!

How about a caramel pear crumble or apple. Its time for warming comfort food now the days are getting colder, and its seasonal.
Cook the apples and pears in a sauce pan first and lightly mix lashings of caramel sauce into the fruit, top with crumble and more caramel sauce them bake.

or

Caramel Bailies Fondue, warm the sauce and place into a decorative serving bowl, a smallish one then carefully pour Bailies on top so it floats. If you pour the bailies over the back of a metal spoon onto the caramel it will make this an easier operation.
Then dip away with, fruits, marshmallows, and chunks of chocolate brownie.

or

How about a hot dessert cocktail, one of my all time favourite winter treats.

In a small sauce pan warm a generous amount of dark rum, brown sugar until the sugar dissolves, a knob of butter and a spoon of caramel sauce. A quick dash of lemon juice and wkisk together.
Its very naughty but totally addictive.

Hope these help.

enjoy, Pastry Paul young

Hi Nick,

I love chutneys and pickled eggs with variations such as chilli, curry and herbs. But if you cant stomach those then onions are a good starting point.

There are many methods and variations but here is my favourite.

Take 300g peeled baby onions
500 mls spirit vinegar
50g caster sugar
1 tspn white pepper corns
and a large sprig of rosemary

In a medium saucepan place all the ingredients and simmer for 2 minutes.
Spoon into preserving jars or steralized food jars and store in a cool place for one month before opening and eating.

happy pickling

Paul

Hi Guys, My mix for ice cream is large as I have an icecream addict partner and make a large mix divide it up and store it in the fridge. Then make each into seperate flavours.

If you want to use my recipe then simple half the quantities.

Great advice Kirsten

Good luck,

Paul

Hi Andy,

Yes you do need egg whites for a really light mousse. Or you can fold whipped double cream into the chocolate and egg yolk mix. It will be slightly heavier but still fantastic.

Hope I got there eventually.

good luck,

Paul

Hi Andy, you have me a bit puzzled.

The chocolate recipe I posted for you does not have any eggs in the recipe.

Am I misunderstanding you or are you wanting to add eggs and sugar to the recipe.

bests,

Paul

Hi Andy,
I have chocolate mousse recipes if you need one but if you whisk the yolks and sugar together until thick and fluffy, mix it into the chocolate mix then whisk up the whites to meringue stage and fold them in then you wil have a moussier dessert. The egg will be raw though so if any family members are sensitive to raw products then best not make it.

Good luck,

Pastry Paul Young.

Good morning Gaye,
I aslo have an ice cream maching that freezes and churns.
My recipe is a custard based recipe and always comes out smooth. You do have to be careful with these machines as they easily over freeze the ice cream. I always reduce my churning time, decant the icecream into a tupper ware and freeze.

for 1 litre of ice cream

12 egg yolks - freeze the whites they can be used for
meringues at a later date.
500mls double cream
500mls milk
250g caster sugar
Vanilla pod or extract.

Whisk together the eggs and sugar until smooth
Bring to the boil the milk, cream and vanilla
Pour over the egg and whisk.
Cover with cling film and leave to cool.
Strain through a sieve and you are now ready to churn.

This is a base recipe for many other flavours.

Hope you have success with this one.
Let me know how you get on.

bests,

Pastry Paul Young

Hi Andy,

This is the easiest chocolate recipe I have . It is intense, rich and guaranteed to wow! your Mum.
makes 4 portions
300g dark bitter chocolate
200mls red wine/port or favourite liqueur.
fresh or tinned cherries(drained)

Place a pan of water on the stove and bring just to simmering point.
Break in the chocolate and pour over the liqueur .
keep over the heat until smooth and silky, stirring constantly.
Place the cherries (or any berries) into the bottom of tea cups, ramekins or wine glasses and pour over the chocolate mixture filling the glasses.
Keep in a cool place until set and cold.
Finish with more cherrries or berrries on the top and lace with a little more liqueur or wine.

You can use any soft fruits and if you and your mum dont fancy a boozy dessert then substitute the liqueur for double cream and add some orange zest to flavour.

Hope this helps,

bests,

Pastry Paul Young

Hi suew,

I love preserving, so here are a few suggestions.

Chillies I like to store in light olive oil, with peeled garlic cloves. Its simple but you end up with a pungent chilli oil too.

I like to cook my tomatoes and peppers in olive oil very slowly until jammy and rich then add some white wine vinegar and store in air tight jars. Its great with fish, salads and on toasted Ciabatta.

You could make some fresh tomato and basil sauce and freeze. then you have an all year round store of fantastic pasta, lasagne, chilli or pizza sauce.

Hope this helps a bit,

Happy preserving

Pastry Paul Young

Hi sonia,
Pastry paul young here and a recipe for brownies that does not need chocolate.

2 eggs
1 teaspoon vanilla extract
pinch salt
180g sugar

90g butter
35g real vcocoa powder

20mls espresso coffee or strong instant
35g plain flour
40g hazelnuts or pecans - optional

Whisk together the eggs, sugar, saltand vanilla until smooth, light and fluffy. Add the melted butter and cocoa and mix well.
Add the flour, coffee and nuts (optional)

Bake in parchment lined tray or in individual moulds for 35- 45 mins on 180c/350f/gas 4
They should be very soft and gooey when cooked, do not be tempted to cook longer than 45 minutes of you will end up with a huge biscuit.

Hope you like it.

Paul

Amanda, Yes, Yes and Yes Lets see if I can help you.
I agree with all that you are saying and I am currently experimenting with gluten free recipes for my own health and for my book im writing.

I have been using Doves Farm gluten free flours which give fantastic results.
The hardest thing I think is the dairy, or elimnating it totally from your diet as most, cakes, pastries, and desserts contain dairy somewhere.
Leave this with me for today as I really think that we can help your situation in some way.

I also agree with you on price, why are gluten free products SO expensive and sugar laden.
I have my thinking cap on and will endeavour to do my best to help.
Goats milk products are a great alternative but are very limited at the minute.
Im on the show on the 24th and I will do my best to suggest alternatives. Not sure what im cooking yet but will keep you up to date.
bests,

Paul young ( pastry chef GFL)

Hi Monkfish,

Sorry about the butter thing, of course I should thought a little harder when suggesting the recipe.

I have never tried it with oil but I will, I promise.

There are a few recipes that use oil in place of butter.
I have a fantastic carrot cake that is butter and milk free. Leave it with me and I will post more later today.

take care all

Paul Young

Hi Victoria, to make the short cake take
100g plain flour
55g rice flour/ground rice
100g butter
100g ground almonds
75g caster sugar
1 egg yolk
1 lemon zested
Rub together the flours and butter until breadcrumb like.
stir in the sugar, almonds, zest and bind with the egg yolk to form a soft dough.

Evenly divide the dough in to 3 portions.and with a knife mark one disc into 6 or seven wedges.
Roll each in to a 6" disc and bake in the oven for 30 minutes at 180c/350f/gas 4
Once golden remove from the oven and seperate the wedges of the marked disc with a sharp knife.
cool thoroughly

Next whip some double cream and a little icing sugar and layer the discs with cream, and lashings of jam.
Spoon generous amounts of cream mixed with some of the jam on top and push the wedges into the cream around the shortcake.

Have fun, its totally scrummy and a great Sunday afternoon tea treat.

Paul Young

Hi again Monkfish,

45 minutes for small puddings or until they are risen and springy to the touch.

Paul

Hi monkfish, Your recipe should work either steamed or baked as I do both.

The finished steamed pudding will have a very moist texture and be lighter in colour.

Let me know hoe it goes.
But it should work ok
I do have a steamed recipe if you need it though.
Paul Young Pastry chef

Hi Victoria, How about making a short cake recipe and turning it into Rhubarb &Ginger Short cake.

or

Creme brulee would be great with your jam in the bottom so when you dig down through the caramelized top into the set cream you get another suprise witha fruity bottom.

or

Ice cream, Rhubarb and ginger ripple
Pavalova
It would make a lovely Jam Roly Poly or steamed Jam pudding.

Hope this helps,


Paul Young (Pastry chef)

Hi gill,

Paul Young here and I have this recipe thats similar to sticky toffee pudding but lighter and stickier.
Its easy too.
Its my cupcake recipe from last Tuesdays show with the addition of fudge pieces and butterscoth toffee sauce.

For 12 individual cakes

150g butter
150g caster sugar
150g self raising flour
3 eggs
2 teaspoons vanilla extract
75mls milk
50g plain fudge cut into small dice

pre heat oven to 180c/350f/gas 4
Cream the butter and sugar until light and fluffy.
add the eggs one at a time beating well between each addition
add the vanilla and fold in the flour with a metal spoon. Next add the milk and fudge pieces.
Spoon into a muffin tin lined with muffin cases
Bake for 20-25 minutes until golden

Meanwhile make the sauce.

200g butter
200gcaster sugar
200g double cream
1 lemon juiced

Place the butter and sugar into a large sauce pan and cook over a medium heat until dark golden.
Remove from the heat and standing well back gradually add the cream mixing well.
Next add the lemon juice and simmer for 2 minutes.
strain through a sieve into a heat proof jug.
( this sauce is verh hot and will burn you badly if splashed on skin)

Remove the cakes from the oven and stand for 1 minute.
With a knife or teaspoon scoop out a well in the centre, taking care to remove a piece of cake in one piece as this will form our lid for the cake.
Next pour butterscotch sauce into the holes and stand for 5 minutes, add more once the sauce has soaked in. Replace the tops and pour more sauce on top of the cake to finish.

Store in a cool place and serve removed from the papers upside down with cream, creme fraiche or simply on thier own.

Hope this is what you had in mind, they are really naughty but heavinly.

Bests,

Paul ( pastry chef GFL)

Hello again Nick1965,

Great glad you found some chocolate and good luck with production.

keep us all upto date with the results,

Paul Young

Hi EllieB,

Yes I have recipes for, christmas pudding, biscuits/cookies, cakes, brownies and savoury nibbles such as cheese straws, savoury biscuits and more.

Does this sound tempting?

If yes then recipes to follow

Paul Young

Hi Mary from Australia,

Very spooky but I made a new recipe only yesterday for Banana Loaf that is gluten free.

150g butter
150g caster sugar
4 eggs
1 tspn vanilla extract
150g gluten free flour or rice flour
2tbsp milk
1 heaped teaspoon baking powder
2 ripe bananas
100g chopped dates

pre heat oven to 180c/350f/gas 4
line a 1lb loaf tin with parchment paper

Mix together the butter and sugar until light and pale in colour
gradually add the eggs and vanilla beating well
With a metal spoon fold in the flour/rice flour and baking powder.
add the milk, bananas and chopped dates and fold through.
Spoon into the loaf tin and sprinkle the top with muscavado or demerara sugar.
Bake in the over for 1 hour or until golden and springy to touch.
cool in the tin for 15 minutes then turn out onto a wire rack to cool.

I hope this helps, its moist and stores well as it gets very moist and very bananry over a few days.

bests,

Paul Young (pastry chef gfl)

Hi again all,

I have many yummy dessert and cake recipes that are gluten/dairy free.
I would be grateful to share them if any of you want to try them.

take care,

Pastry Paul (Young)

Hi Cossette,

Paul Young here and I have an amazing chocy cake thats moist and extremely yummy.
I have a mini series that started last Tuesday looking at cakes and making it easy, modern and fun. The next one is on GFL next Tuesday and I think its the chocolate cake recipe shown next week. But not sure.
Here is the recipe anyway, its milk free and gluten free.
Chocolate cake (Sacha Torte)
150g dark chocolate
250g butter
200g caster sugar
5 egg yolks
5 egg whites
100g corn flour

pre heat oven to 160c/325f/gas 3
Line a deep 8" cake tin with parchment paper

Melt the chocolate in a bowl over a pan of hot water.
Set aside to cool.
Mix the butter and HALF the sugar well until light and fluffy. Add the yolks one at a time mixing well.
In a seperate bowl whisk the whites until stiff add the remaining sugar and whisk until glossy.
Pour the melted chocolate into the butter mixture and
mix well.
Fold in the egg whites and corn flour in two alternate additions.
Pour in to the tin and bake for 40 to 50 minutes until the cake is springy and set.
Cool in the tin for 1 hour.
Turn out and let your inagination run wild to decorate or enjoy as is.

Hope you enjoy it, its a real indulgence.

Good Luck,

Paul, Pastry chef

Hi jonrob, is this it?

8 oz selfraising flour
pinch salt
4 oz butter
4 oz caster sugar
1 egg
1-2 tbsp milk
3-4 tbsp sweet mince meat
1 cooking apple grated
1tbsp demerara sugar

190c/375f/gas5
Rub the butter flour and butter together until resembles bread crumbs, add caster sugar, add yolk and water and knead to form a soft ball of dough.
Half the dough and roll one half to 1/2 inch thick and 8" square. Place onto a baking tray.
spread the mincemeat over and grate the apple over.
wet the edges.
Roll out the remaining dough and place over the topped piece.
Press down at the edges and trim any excess off.
brush the top with milk and sprinkle demerara sugar on top.
Bake for 20-25 minutes or until golden.
Cool thoroughly before cutting.
Store in an airtight container.

My mum still makes this and she was an avid Farmhouse Kitchen fan.
It sounds similar.

bests,

Paul Young Pastry chef GFL

Hi Mozzar,

Its a great ingredient for fishcakes,

Cooked potatoes, tinned salmon, corriander, chopped spring onions, red chilli, grated ginger and an egg yolk.
Pan fried and served with salad and chilli dipping sauce.

Try making a lasagne with it instead of meat.

For a great sarni filling, blend with cream cheese, chives and chopped rocket leaves. A good grind of black pepper and shavings of parmesan.

Keep it simple by trying mixing in herbs, spices, lime, lemon and even diced mango and chilli.

Hope this helps, have fun,

Paul Young Pastry chef

Rustie what a fantastic idea!!

You could make so many cocktails with frozen strawberries.

Strawberry Vodka, push the strawberries into a bottle of vodka leave for one month.
I did it with lots of spices and its amazing.

Oh you could make a wicked strawberry vodka martini.

We need a cocktail party now, Hoorah!!

Take care,

Paul Young

Sorry everyone about the multiple same answer my laptop has gone totally mad!!!!!

Hi Helen, Yes you can. Be sure to seal the jam in well with the muffin mix and dont be tempted to put too much jam in as it boils when baked and if it leaks you get burnt jam on the outsides of the muffins.

I have done it with chocolate spread, lemon curd, marmalade and even honey.

They will be heavinly and gooey in the centre, yum!

good luck,

Paul Young Pastry chef GFL

Hi Helen, Yes you can. Be sure to seal the jam in well with the muffin mix and dont be tempted to put too much jam in as it boils when baked and if it leaks you get burnt jam on the outsides of the muffins.

I have done it with chocolate spread, lemon curd, marmalade and even honey.

They will be heavinly and gooey in the centre, yum!

good luck,

Paul Young Pastry chef GFL

Hi Veronique,

It will be best to defrost the strawberries first for ice cream although if you chop then in a food processor frozen then mix them through a vanilla ice cream then you get a nice combination of flavours. Smooth Vanilla and juicy strawberry bits.

Jam is a great idea chocy flower, so why not try some interesting combinations such as Strawberry and Vanilla, Strawberry and apple or make a marmalade with Oranges and have strawberry pieces mixed through.

Sorbet, mousses, Strawberry fool, Strawberry and apple crumble or Pie.
Or treat yourself to a glass or two of champers and drop a frozen strawberry in, yum yum.

Have fun.

Paul Young Pastry chef GFL

Hi Mary, The fool proof way is to get a theromoeter or always remove the caramel from the heat before it is the colour you want it. It continues cooking for upto 15 minutes after removing from the heat. You can always put it back on the heat to colour it more.

Hope this helps.

Paul..

Hi Mary, Totally fat, calorie and guilt free.
Most importantly its absolutley superdooper paratrooper.

Paul XX

Hi Victoria,
Pastry chef Paul Young here, and I have made caramel pavlova many times and produced ib well by using muscovado sugar in place of caster in the meringue and for a toffee cream filling make a caramel with sugar and water simmered until quite dark brown but not burnt. Add a little more water to stop the cooking of the caramel and cool thoroughly. Whisk double cream and add icing sugar to sweeten. Mix in some of the caramel until you reach your required caramel flavour.
Fill the pavlova and chop fudge pieces to muddle in with the cream and drizzle the remaining caramel over.

Hope this is of help, im sure yours will be a success.

bests, Paul

Dill seed praline recipe,

Take 2 tbsp dill seeds and toast until golden brown in a medium hot oven. This takes about 5 minutes

Meanwhile in a large sauce pan melt 8 tbsp caster sugar and cook to caramelize until golden brown.
Pour the seeds into the caramel stir well and pour onto a baking tray lined with parchment paper.
Leave to cool thoroughly

This can then be crushed for ice creams, desserts and crumbles.
or broken into bite sized pieces and eaten when you fancy it.

Hope you like it, its an interesting flavour.

bests,

Paul Young

Hi stephiehome,
I am currently developing lots of recipes for my new book due out next year and one of next years big ingredients will be Dill seeds. So dry some and try adding them into short bread biscuits, pastry, in salads, in dumplings, dill seed praline and caramel for desserts. are only a few but they are great with sweet and savoury dishes.

bests,

Paul Young, Pastry chef, GFL

Hi Jennifer, Adding chocolate can be done in two ways, either with cocoa powder combined with the icing sugar. Or melted chocolate can be added once the mixture is fully combined, simply fold in the required amount of warm melted chocolate. Be careful not to over mix at this stage as it can cause the butter cream to split.

Frexy you are totally correctm ny typing error it is a 2lb cake tin or 2 x 1lb cake tins.

Love,

Paul

How about this spiced pear cake, its easy and stores well as it gets really moist and improves with flavour.

1lb self raising flour
1tspn cinammon
1tspn nutmeg
8oz butter
8oz light muscovado sugar
10 oz chopped pear
2 tablespoons orange marmalade
2 eggs
7 tablespoons milk

Pre heat oven to 180c/350f/gas mark 4
Line a 1lb loaf tin with parchment paper
Sift the flour and spices together.
Rub in the butter to form a bread crumb like mixture.
Mix in the rest of the ingredients, pour into the tin and bake for 1 hour 30 mins approx

Apologies for the old money weights, its an old family recipe to use up wind fall fruits in Autumn.

Paul Young

Dear Frexy, Thanks for the comments.
I have made this recipe for years and I assure you it is not awful. I always encourage everyone to try recipes before coming to such opinions.
In my recipe I explain that it is passed through a sieve for a smooth jam, leaving any stones and fibarous matter behind.
Also not all recipes for jam are equal sugar to fruit. The pectin levels in fruits vary resulting in very different sets. I also try to simplify all my recipes and with this one the recipe does not require the maker to find the setting point. Its a soft and delicate jam, easy to make and easily enjoyed.
Jelly is wonderful too and if clare has enough sloes then making both is a nice treat.

kindest regards,

Paul Young

Hi Jennifer, The recipe you are talking about is Creme au beurre which is the french recipe and its heavinly and not chalky or powdery that sends so many peoples teeth on edge. Its slighly more complicated than butter cream but worth the time and effort.

160g caster sugar
85ml water
1 egg
2 egg yolks
250g soft butter
vanilla extract.

Make syrup with the sugar and water and simmer to soft ball stage,114c a sugar thermometer is the safest way to chech this temperature. Although if you drop teaspoons of syrup into a bowl of iced water and the syrup hardens to a pliable ball then its ready.
Using a whisk or mixer beat together the eggs and yolk.
With the mixer on full speed gradually add the hot soft ball syrup in a slow but steady stream.
Keep the mixer on until the mixture is cold.
Finally add the vanilla and butter in small knobs mixing well between each addition of butter.

Store in a tupperware in the fridge or ideally use straight away for best results.
Hope this helps, and that you enjoy it.

Paul Young.

Hello everyone,
And many thanks for the lovely comments.
I have made a concious decision to share all my skills and knowledge. 15 years of working from chopping sacks of onions to becoming Head Pastry chef for Marco Pierre White has given me, I think a real gift I can now share with everyone. Im now freelance and teach, write, appear on GFL, consult and run my own celebration cake business, so busy but I finally have the time to chat with such passionate food loving people as yourselves.
All of you having dreams of being chefs/opening deli's etc should dip your toe in the water by trying a cookery course of work part time in a food establishment. Its great experience being hands on.

I also feel passionate about passing on recipes, skills and regional and seasonal recipes. We are fast losing
original recipes from our grandparents childhoods.
I am recording a series of 6 short feature to be shown on GFL later this year focusing on Cakes. Making them trendy, fun and cutting edge but all from the classic recipes. We need to share as much as posible with each other.

keep up the great conversations and sharing of information. I feel truly gifted and still relish sharing any recipes and help any of you may need.

bests, Paul Young

Hi Clair2,
Im a sloe fan and have this recipe for sloe jam.
2.5kg sloe's
2kg granulated sugar
500g golden delicious apples

Place the sloes in the deep freeze until fully frozen. This is too soften the harsh flavour that some sloes have.
Place the sloes in a bowl of hot water and leave over night.
wash and grate the apples into a large saucepan, add the sloes and cook until soft .
Add the sugar and cook until reduced by a quater to concentrate the flavours.
Taste for sweetness.
For a smooth jam pass through a sieve using a wooden spoon.
Jar up and seal well.

Hope this helps, have fun,

Paul Young Pastry chef GFL

Hi Doreen,
I have never come across Burnt White chocolate sauce it sounds fantastic. Leave it with me and I will consult my Pastry chef friends and see what we can find.

On the grated pastry front, You can grate most pastries savoury and sweet. Then gently push the grated pastry into the pie dish or tart tin.
I have done this on a number of occasions when developing recipes for speedy results with out rolling the pastry out.
Try this chocolate pastry

150g plain flour
35g cocoa powder
35g caster sugar
100g butter
cold water

mix the dry ingredients together and rub in the butter to form a breadcrumb like mixture.
Use enough cold water to form a soft dough.
Refrigerate for 1 hour.

I hope this fits your requirements.

bests,

Paul

Hi Mark, The most effective way and easiest way to create a white chocolate gateau is to use plain/vanilla sponge layers. either shop bought or a home made genoese sponge.( let me know if you need this recipe)
You will need 3 layers of sponge.
Make a sugar syrup with equal amounts of water and sugar and slosh a good amount of grand marnier or cointreau.
Witha pastry brush evenly coat each layer of sponge with the syrup.
For the filling.
800mls double cream
600g white chocolate
1 vanilla pod split and scraped
100g icing sugar

Take the white chocolate and melt gently over a bain marie.
Mix in 200g of the cream andvanilla seeds, leave to cool for 30 minutes.
Whip the remaining cream until just starting to come to soft peaks.
when the white chocolate has cooled fold into the whipped cream. Do not over mix as this will cause the mix to split.
Next take a sponge layer and evenly spread with the chocolate cream. Repeat with the remaining layers.
Spread the white chocolate cream over the entire cake in a thin layer.
Cover the sides of the cake with either white chocolate shavings, dark chocolate shavings (grated chocolate), chopped pistachios, hazelnuts or toasted almond flakes.
The top of the cake can be decorated in many ways, with fresh fruit, berries, piped cream, chocolate shavings.
You can also layer the sponge with fruit such as sliced poached/tinned pears, orange segments, strawberries.

I hope this helps as there are so many variations of this lovely gateau. If you need more help then drop me a message.
Good Luck and happy cooking

Paul

Hi Huggy,
Try this choc icing recipe its really easy and is absolutely decadent.

Its a recipe based on the American favourite frosting.

200g full fat cream cheese at room temp
200g butter softened
400g icing sugar
1 teaspoon vanilla extract
milk
real dark cocoa powder.

Mix together the butter, cream cheese and vanilla until pale and light. Gradually add the icing sugar until all incorporated.
Now add your required amount of cocoa powder depending upon how chocolatey you like it.
Add milk to make a spreadable soft paste.
Beat well in a mixer or with a wooden spoon this will ensure a smooth and even icing.

It may not have melted chocolate in the recipe but use a good quality dark cocoa powder. This will give a true chocolate taste with out any of the additives that some chocolates contain.

I also have a chocolate glaze that you pour over the cake to cover it. Its not a thisk icing but is glossy and dark. let me know if you think it is more what you had in mind.
Have fun.

Paul

Hi Karen,
Yes you can add raisins, You simply need to coat them in a little flour first then mix in to the mixture after the flour has been folded in. This prevents them from sinking to the botom of the cake when baking.

Victoria Sandwich pre heat oven to 180c/350f
150g butter
150g caster sugar
150g self raising flour
3 eggs
1 teaspoon vanilla extract.

Cream together the butter and sugar until light and fluffyusing a wooden spoon.
Gradually add the egg and vanilla mixing well between each addition to prevent the mixture curdling.
With a metal spoon fold in the flour carefully.
Spoon into a silicon paper lined 8" cake tin and level the mixture into the tin.
Bake in a moderate oven 180c/350f/gas 4
until golden and springy to touch. about 30-40 mins.
cool for 5 mins then turn on to a wire rack
cool thoroughly.
With a sharp knife slice the cake horizontally and spread your favourite jam on the one half of the cake and spread butter cream ( as for chocolate butter cream but leave out the chocolate and add vanilla to taste)on the other half of the cake.
Sandwich the 2 cake together and dust with icing or caster sugar.
Store in an air tight tin for up to 5 days.

for chocolate chip cake you can use this recipe with the addition of chocolate chips, dark, white or milk.
For double choc chip cake substitute 25g of flour for real cocoa powder and make as usual and then add choc chips.

You can use an electirc mixer for the creaming of the butter and sugar and adding the egg but still fold in the flour by hand using a metal spoon.

Happy baking :-)

Paul.

Hi Food lovers, If you have any dessert/sweet/chocolate questions then I can help.

Keep up the fascinating chat.

Paul Young pastry chef

Hi Karen,
Im glad you have discovered baking and now experimenting with the chocolate sponge.
Here is a step by step chocolate butter cream recipe

Take 150g soft butter and place in to a large mixing bowl.
Take 200g icing sugar and sift well.
Gradually mix the icing sugar into the butter.
Mix until light and creamy.
Add 2 tablespoons milk and mix well.
Take 50 to 75 g melted dark chocolate and mix well into the butter cream. Add more chocolate if you like a more intense chocolate flavour.

Once you have mixed the above amounts of butter and icing sugar together you can add any flavours. eg, orange and lemon zest, lavender, cinnamon, lime juice and zest, rum, brandy etc. desicated coconut, ginger, white chocolate.

It sounds like you are really enjoying baking?
Watch Good Food live in October as I will have a section on GFL dedicated to baking cakes. It will be very new and fun.
Have fun and good luck with your chocolte sponge.

Paul Young, Pastry chef

Hi Deborah, Turron Fondue!!

Ive been thinking and how do these sound?
It would be great on skewers by its self or alternated with fruit and dipped into a chocolate fodue.

You could gently melt it down in a bain marie with chocolate and make a new version of chocolate crispy cakes. Is this too naughty? They would be to die for though. :-)

bests

Paul Young

Hi Deborah,You lucky thing, isnt it absolutly scrummy. I have something similar from Sardinia but not as soft.

Its one of those things that is so delectable on its own that I feel its a shame to hide its delicate flavour. Saying that try making a thick hot chocolate with 250mls double cream, 250mls milk, 50g light muscovado sugar and 200g dark 60% ish chocolate.
Bring the cream and milk to the boil pour onto the chocolate and sugar. add a drop of your favourite liqueur and pieces of Turron. Its a reall treat.

Also its great if you take broken up meringue, whipped double cream sweetened, raspberries (frozen are ok) Vanilla and pieces of Turron. Fold them together and put in to pudding basins lined with cling film, semi freeze them ( semi freddo)
Remove from the freezer and serve with berries or fruit sauce. Great with sweet liqueur laced over too.

On the samphire pickling try this its heavinly.

Take half clear vinegar and half white wine vinegar, bring to the boil with lemon slices, thinly sliced fennel, white pepper corns, and sugar until it is just slightly sweet. Let this liquid cool slightly. Fill your jars with samphire and top up with the vinegar mixture. temeber to get some lemon and pepper in each jar. Leave for at least 1 week for a delicate pickle or longer for a sharp pickle. Try it with poached fish, especially oily fish such as mackerel or salmon. You will loose some of the green colour from the samphire as the vinegar get to work but this has no effect on the quality of the finished pickle.

I hope this helps some,

Happy cooking,

Paul Young

Its that great time of year to start preserving and pickling your fruits and vegggies.

Any questions relating then fire away as im currently developing some very interesting combinations.

I also apart from doing TV, teach at cookery schools, give live demonstrations, write and run my own celebration cake business so any cake dilemas or new decoration ideas or top tips then I will be grateful to help.

Keep cooking,

Paul Young

Hi jenifer 264, Yes you will be ok with soya dream. If you are using the sweetened soya dream then adjust your sugar levels accordingly.
The eggs are the setting agent so all will be ok.
Also I have found that cooking them in a bain marie in the oven at 100c helps as the Soya dream and other cream substitutes are not as heat stable.

You may find that they are slightly softer when cooked, if you want a firmer set next time add an additional egg, and yolk to enrich the mixture.

Good luck

Paul Young

Hi Nick1965, Try using a bitter sweet chocolate 64% cocoa solids. It balances well with fruit as it has its own fruits back notes.
Aslo you could try a very good quality milk chocolate ( valhrona or lindt) with a small percentage of dark blended in to help the balance of falvours.
Some of the cheaper brands of chocolate can contain gluten traces but pure true chocolate such as Valrhona should be safe.
Love to try you finished jams, they sound great.

Paul Young

Hi Paul Young Pastry chef from Last Thursdays GFL. If you have any dessert, chocolate, pastry ar sweet dilemas then post me a question and I will answer all. Keep up the great discussions, its so nice to see so many enthusiastic foodies out there.

Bests,

Paul Young

Hello everyone, Paul Young here, Pastry chef and appeared on the show last Thursday. Just to say how great it is to see so many foodies sending in questions and quiries. If you have any dessert, pastry, sweet and chocolate questions then send them in. I promise to answer all.
Keep up the great discussions.

Pastry Paul.

Hi Ken, Paul Young pastry chef from todays show here, and a solution to your caramel sauce problems.
Make a caramel as usual with sugar and water and simmer until your required darkness is reached, remembering the darker the colour the more bitter the caramel.
Then standing well back you need to dilute the caramel until it becomes more of a light syrup.
Cool and you will have a cold liquid caramel.

good luck,

Paul