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