This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the technical challenge for week three (tart week) of series three: a lattice-topped treacle tart.
Treacle tart, a classic British dessert, bears some of the strange hallmarks of traditional British baking and cookery. To start with, like many traditional sweets, its unpromising-looking ingredients list is based on breadcrumbs, joining old-fashioned dishes like brown bread ice cream and Queen of Puddings. It’s safe to say that treacle tart eclipses both, however, in the popularity stakes – while the other two may have a sort of ‘retro favourite’ status, to taste them you’ll probably have to make them, whereas treacle tart is accessible commercially: it appears in almost every museum cafe, doubtless selling for £4.50 a flat slice, but it can also be easily purchased in even the smallest of supermarkets.
Secondly, treacle tart is one of the British linguistic oddities which can seriously throw non-native speakers, inasmuch as the titular ingredient – treacle – makes no appearance in the tart. Perhaps the original tarts were made with this coal-black, iron-tasting sweetener (one of those sugar-based products which inexplicably taste like they’re good for you), but it’s long been superseded by very sweet, light-coloured golden syrup, which gives treacle tart its agreeable sunny colour.
Mary Berry’s treacle tart is well-balanced: enough breadcrumbs to soak up the syrup and give the dessert some ballast, but not so many that it’s heavy and dry: the filling has a touch of agreeably sticky fluffiness. There’s enough lemon to balance out the aching sweetness of four hundred grams of golden syrup without turning it into a tarte au citron (avec chapelure). The only annoying thing about the recipe is weaving together the lattice top, for which she offers no real method. There are those, like the studiedly-unpretentious Simon Hopkinson, incidentally, who critique the lattice top as unnecessary, but actually a bit of additional plain, unsweetened pastry is no bad thing as a foil against the intensity of the filling.
A tip: Mary Berry would have you spoon your breadcrumb filling straight from the saucepan into your pastry case, to top immediately with the lattice, but of course the heat of the still-warm syrup made the pastry start to ooze. While it wouldn’t be practical to go to the other extreme and let it cool down completely (the golden syrup would solidify around the breadcrumbs and make it impossible to shift), I recommend letting it cool a little before filling the tart case.
I’ve mentioned a few times the unmitigated sweetness of the tart and, in the interests of further balancing this out, I urge to eat your slice drizzled with a good puddle of unsweetened double cream, or a good thick dollop of the clotted stuff.
The recipe and method (including actual steps on making a lattice top) is below the jump.
This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the signature challenge for week three (tart week) of series three: tarte Tatin.
I have very fond memories of making my father a classic apple tarte Tatin – at his request – from Linda Collister’s reliable and good The Baking Book when I visited him in Dubai as a teenager. It was a bit of a struggle in some respects – I cooked the apples and caramel in a standard baking tin on the glass stove-top rather than in an ovenproof frying pan, and lacking a scale I had to approximate the amount of butter used in the pastry by eye. The result was more like shortbread than shortcrust, but it was, as you might expect, utterly delicious against the fragrant, caramel apples, and my father very kindly gave me his copy of The Baking Book which so entranced me all of that summer. Linda Collister is still one of my go-to cookery writers and The Baking Book my first port of call when looking for a baking recipe. This book is no longer in print (though you can regularly find used copies via online retailers, and it’s well worth seeking out), but fittingly enough Collister is actually the author behind the Great British Bake-Offbrandedcookbooks (they do include handfuls of recipes from the contestants and judges, but the majority are Collister’s – and I think she should get more recognition for this than she does).
According to the stipulations of The Great British Bake-Off challenge, the tarte Tatin could be sweet or savoury, but contestants were instructed to use rough-puff pastry. I thought this was quite interesting; most recipes guide the cook towards using store-bought puff pastry, but of course rough puff is not something you can commonly buy. I don’t know how regularly it’s used in professional kitchens: at a party, my friend Juliet’s boyfriend, who is a trained chef (Cordon Bleu, bien sûr), told me they hadn’t been instructed on this pastry. ‘Rough puff’ certainly sounds a bit amateurish, but you can style it out by calling it ‘pâte demi-feuilletée’.
(Another interesting thing about tarte Tatin is that – despite being named for its inventors, the sisters Tatin, it seems perfectly acceptable to write the ‘tatin’ in lowercase).
Despite my happy memories of the classic tarte Tatin, I opted to make something a bit different. My first attempt was a pear tarte Tatin, using Collister’s recipe as a guide. Unfortunately it didn’t work with the pears: juicy as they were, I couldn’t cook out sufficient liquid, and the resultant caramel was extremely thin and overwhelmed the somewhat delicate rough puff pastry, resulting in pear-caramel-soaked layers (yes, delicious). I did intend to try it again and perfect the pear Tatin but, as so often happens, I became first distracted and then obsessed by the idea of a chilli-spiced salted caramel pineapple upside-down cake. From there it’s a short walk to a pineapple tarte tatin.
The juiciness of the pineapple pieces is retained even after cooking into caramel sauce and baking, and their intense, tropical sweetness contrasts beautifully with the slightly salted caramel. The idea of adding salt and chilli to the pineapple was inspired by the typically Malay way of eating it with these additions. I grew up in Singapore and there’s truly nothing like eating a pineapple that has ripened in the sun to honeyed perfection, cool from the fridge, sprinkled with salt, sticky juice running down your face and arms and chest, under a humid sky. In Singapore we grew tiny, perfectly round, pink-skinned pineapples in our enormous garden for many years. It seemed so normal. Of course in the UK you can really only get your hands on the large, oval pineapples whose skin is yellow when ripe but is typically sold hard and green, straight off the plane from Costa Rica. They can still be delicious when the craving hits, but they are undeniably a little monotonous in taste and fibrous in texture.
A lot of recipes calling for pineapple will used tinned chunks. I used fresh, but I honestly don’t think that it makes a huge amount of difference after cooking. If buying fresh pineapples, you will have to buy them in advance and coax them into ripeness (not to mention the peeling and winkling out of the eyes); if using tinned, ensure you have drained the chunks thoroughly of their juice.
The pastry recipe is a scaled-down version of the recipe from the master of patisserie, Michel Roux Senior, a man whose very rare appearances on television utterly captivate and charm me.
This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the showstopper challenge for week two (bread week) of series three: 12 sweet and 12 savoury bagels.
It is a truth universally acknowledged that the best time to make bagels for the first time ever is three hours before your guests are due to arrive at your brunch o’clock birthday party. You may have already made Bircher muesli and autumnal loaf cakes (my birthday is in September) and chocolate sheet cake and pumpkin and white chocolate cookies; you may be sizzling bacon in the oven and baking up savoury strata. But after two days’ worth of preparation and as many dishes as there are guests, if you’re anything like me you may still have a nagging feeling that something is somehow missing if you don’t bake up 24 bagels, to your own made-up recipe.
(Funnily enough I was discussing this scenario with a few people who love food and cooking and about halfway through they started nodding in recognition. The urge to over-cater is a strange one, but I feel better knowing that the wish to destroy one’s nerves and kitchen shortly before inviting your dear friends to come in and gape, somewhat aghast, at the filthiness of the kitchen floor, all trodden in flour and dough bits, is not unique to me).
Anyway, the aforementioned scenario is why these bagels are not very pretty, and also why I have very few photographs of them. What is undeniable is that they were absolutely the hits of the party: for something thrown together pretty spontaneously, to recipes I was devising off-piste, they came off really well. People devoured them, took them home with them, and remembered them. And that is really gratifying.
For the sweet bagel I made strawberry-cream cheese bagels. The barely sweetened dough (the sugar is to feed the yeast rather than sweeten the dough) is studded with dried strawbs and, after poaching and baking, is slathered with a topping of sweetened cream cheese and topped off with freeze-dried strawberry bits. You could very easily of course make a raspberry version, given that dried and freeze-dried raspberries are as widely available as the strawberry versions thereof. The cream cheese topping gives the sweet fruit an obviously creamy, tangy element, which hearkens to the quintessential British summer cliche: you know, I know, we all know, strawberries and cream, British summer, Wimbledon, blah blah blah. Still good though. The resultant bagels are delicious and, while recognisably sweet, not too sugary, and deliciously rich and sticky from the topping. For a more sober or transportable version, you could leave out the cream cheese topping.
The savoury bagel is tomato and balsamic vinegar caramelised onion, topped with sesame seeds. It’s just about the most inspired brunch bagel flavour ever, to be honest. Goes well with eggs, goes well with bacon, would probably go well with those hideous baked beans British people like to eat fried tomatoes or black pudding. The tomato flavour is a quite subtle layer of savoury sweetness; if you’d prefer it to be more assertive, use a few more tablespoons and use either double-concentrated paste or (even stronger) sundried tomato paste.
To my surprise, the ‘bits’ in each bagel – the dried strawberries in the sweet and caramelised onions in the savoury – adhered well to the dough and stayed put even during the poaching stage. I had thought that the water would be studded with raspberries and onions making a bid for freedom, but in fact not a single piece detached. The density and relative dryness of the bagel dough keeps them lodged firmly in place. I was pleased, particularly for the strawberry bagels, as dried strawberries are not cheap.
This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the technical challenge for week two (bread week) of series three: an eight-strand plaited loaf.
Any ordinary cat has nine lives, but not every loaf of bread has eight strands, plaited together to form an impressive-looking bread centrepiece. This was a series three technical challenge for the Great British Bake-Off, and while some of the bakers certianly struggled with it, I thought it was a rare example of a task that looks quite challenging but actually came together fairly easily (which is not the same thing as saying ‘perfectly’).
I don’t want to sound overly blasé about it, but the making of the bread dough for the plaited loaf posed no significant challenges. It’s a very simple, indeed basic, white loaf; made with instant yeast and white bread flour, it puffs up quickly and rapidly becomes springy and elastic to the touch. It’s easy to handle and – compared to the sourdough breads I often make – an easy pleasure to knead and prove.
Plaiting the rolled-out strands is a bit like weaving together an octopus, but as long as you follow the instructions slowly and carefully, and apply even pressure when tucking the strands over and under one another, it works quite well, although I’m sure it’s certainly a skill that improves on practice and is best cultivated outside of the pressures of a time limit. You can see in the images how my plaiting became tighter and more even at the bottom compared to the top. The thing that makes weaving the strands easier is that the number assigned to each strand is dependent on its position and is not carried depending on its moves; that is to say, the first strand in the plait will always be strand number one, even if it started off life as strand number seven.I did go wrong a bit in overproving it on the second rise, which is not an error the Bake-Off contestants usually have time to make; indeed the main criticism is usually that their bread is underproved, which is unsurprising given the time constraints applied to the challenges. However, yoga waits for no woman and I prioritised going to my class rather than coddling the dough to the point of perfection. I came home a bit later than intended and, although a bit too puffy, leading to the strands losing some of their definition and deflating more than desirable in the oven, the overproving wasn’t too destructive of the bread’s actual structure and eating quality; like many white bread recipes, this one is actually quite forgiving.
The breads judged in the show rasped loudly when cut into (doubtless this owed quite a lot to sound effects), but in my oven the crust remained quite soft, with a slightly leathery, resilient chew. This is pretty typical unless I use the fan setting on the oven. The glorious bronze of the baked loaf – a similar shade to that achieved by 1970s sunbathers on the Cote d’Azur – is achieved by means of a simple egg wash.
This post is part of my personal challenge to bake my way through all the challenges of the Great British Bake Off. The challenge below is the signature challenge for week two (bread week) of series three: twelve flatbreads; six leavened and six unleavened)
I have not written about my baking challenge in a while.
I have not really been doing much with it for a while. Mostly because baking resulted in a plethora of delicious but high-calorie food which I have been loathe to consume en masse (the exceptionwasChristmas, but there’s so much going on then that there’s always someone to pass on baked goods to). My urges to create in the kitchen have been channelled through the medium of jams and marmalade, which have the virtue of not going stale.
My reluctance to make and then eat so much sugary food is why coming to the bread week challenges in the Bake-Off challenge is such a pleasure. For bread is often savoury, and even when sweetened, the sweetness is usually restrained enough for your loaf to be acceptable for breakfast. This particular signature challenge called for the making of two types of flatbreads, one leavened with yeast and one unleavened: six of each.
For the unleavened bread, I opted to make parathas, a buttery South Asian flatbread. I was guided, initially, by my friend Mehrunnisa’s guide and recipe on her blog. She uses wholewheat flour, which reflects the kind of parathas she grew up eating; interestingly, she mentions sweet applications, not something I have seen myself. However, I wanted to create the soft, butter-saturated, silky parathas of my childhood in Singapore. Curry and parathas with teh-oh (hot black tea without milk, but sweetened – and heavily at that – with sugar) was an infrequent ritual with my mother. There were numerous places we’d frequent; we actually liked the little hawker in the Botanical Gardens because we could then digest the rich, oily meal with a walk. For this reason I used white flour when making the parathas and used the proportions from Ruby Tandoh’s reliable baking book Crumb – although I used much more butter, more by accident than design at first. I served it with a fish curry, as I might have had in Singapore, although they were redder and richer in gravy, and more likely to be made with fish heads rather than fillets.
For the yeasted flatbreads, I adapted one of Nigella Lawson’s glorious bread recipes from How to be a Domestic Goddess. Often remembered for its cakes and biscuits, I think the savoury recipes in this book are all too easily overlooked, but they are wonderful. The original recipe is soft and pillowy as foccacia, baked with a warming, mellow topping of roast garlic and a paste of parsley. My version was altogether sprightlier, blending together parsley, coriander, raw garlic and a bit of lemon juice for a fresh, zingy paste. A dash of fresh chilli – green or red – would also not have gone amiss. They do tend to bake to a more muted green but the brightness of the flavour carried.
Parathas Recipe adapted from Crumb, by Ruby Tandoh
Note: almost every single step is illustrated in the collage images above.
250g plain flour, plus extra for dusting
1/4 tsp salt
125g unsalted butter, melted
Combine the salt and flour in a mixing bowl; add two TBS of melted butter and rub in to combine thoroughly. Add the water to the flour mixture and knead for a minute or so until well combined.
Set aside to rest for 15 minutes.
Divide the dough into six pieces. Roll each into a ball. Dust a work surface and rolling pin lightly with flour.
One by one, roll each ball out into a disc of about 15-20cm. Using a knife or bench scraper, cut two long incisions into each disc, but do not cut through the top, to leave three strips of dough joined together (see collage image). Using a pastry brush, brush over the surface with melted butter, generously (you will however be using some of the butter to cook the paratha, so don’t worry about using all of it).
Lightly twist each strand of the dough (see images above) and then roughly braid them together. Roll up the braids into a coil, like a snake, and tuck the ends under. Prepare all the parathas this way until ready to fry. You will probably need to lightly dust your work surface and folling pin between batches.
Once ready to cook, take one coiled braid of dough and roll out to 15-20cm diameter circle. Heat up a frying pan over medium-low and coat the pan with a light surface of your remaining butter. Lightly butter one side of your rolled-out paratha then cook in the pan for two minutes, buttered side down; lightly brush the top with butter. Once cooked on one side, flip and cook for an additional two minutes, until lightly speckled with dark brown spots on both sides. If they are darkening too quickly or blackening in any way, turn down the heat; if they are blonde and pale still, turn it up a smidgen.
While cooking the paratha, roll out the next circle. Repeat the cooking steps, adding more butter to the pan as required. Serve with curry; eat immediately
This makes six quite large flatbreads – big enough for sharing – rather than individually-sized ones, if I’m honest. You could easily halve them, but watch the baking time.
500g strong white flour
7g instant yeast
1 TBS flaky salt
5 TBS olive oil
3-8 TBS extra-virgin olive oil (if you really don’t want to use extra-virgin, you don’t have to)
1 bunch parsley
1 bunch coriander
10 cloves garlic, or even more if wished
Squeeze of lemon juice
seasoning for the herb paste
Combine the flour, yeast and salt in a bowl; mix together the five TBS olive oil with 300ml water in a jug and add to the flour mixture to make a firm but not stiff, supple-soft dough. If it is dry at all or very hard and stiff, add a little more water a bit at a time.
Turn out to a lightly oiled surface and knead for ten minutes until the dough is elastic and springy, very soft to the touch, and stretches out without breaking when you pull it. If you want, you can do the windowpane test.
Pat the fully kneaded dough into a ball and clean out your bowl (yes), dry it and lightly oil it. Turn the dough in the bowl so that it’s oiled all over. Cover the bowl with clingfilm and let rise for an hour or a bit more until doubled in size.
For the herb paste, combine the parsley, coriander and peeled garlic in a food processor and add three tablespoons of the extra-virgin olive oil; blitz until all is finely chopped. Add a little salt, pepper and a squeeze of lemon juice, and then process with additional extra-virgin olive oil until it forms a runny paste. If you want chilli heat, add a chilli here too. I used about six tablespoons but you might need more or less depending on how big your bunches of herbs are. Taste the herb paste and if it’s lacking in anything – salt, garlic pungency, peppery heat, acidity – add salt, pepper, garlic or lemon juice to taste. This paste is the heart of the breads so it must taste delicious. Once you can’t stop tasting it, it’s ready to anoint your breads with.
Once the dough has risen, punch it down gently and let rest for 10 minutes. Line two or three baking sheets with baking paper. Divide the rested dough into six equal portions. Roll each portion out into a rough oval or oblong shape. Press them out a little more using your fingers.
Transfer the breads to the baking paper and cover with clingfilm; leave for 25 minutes for the second prove until they are puffy. Meanwhile, preheat the oven to 200C.
Remove the clingfilm from the proved breads and, using your fingers, dimple the surface of the breads. Stir your herb paste together briskly in case any of it has settled, then divide over the flatbreads, smoothing it out evenly over the surface of each using the back of a spoon.
Bake for 15-20 minutes until the breads are cooked: the green paste will have dulled slightly in colour, and the dough will have deepened in colour and be golden and slightly bronzed in places. Remove from the oven, sprinkle over some good flaky salt, and eat, warm and comforting, as soon as cool enough to touch.
In December, I candied batch after batch of quince, those rock-hard, gleaming yellow knobbled fruit which are related to apples and may indeed be the forbidden fruit of the Garden of Eden, not to mention the golden apples which sparked the Trojan war. Once cooked with sugar, the crunchy slabs of quince become tender and take on an ambrosial honeyed flavour which is mouth-fillingly fragrant. I wanted to use some of my quince pieces in a cake, especially the tender, pale yellow cubes made by parboiling the fruit in plain water before cooking in syrup; the glowing red wedges of quince in syrup were too beautiful not to decorate with.
The elegant, perfumed flavour of quince made me think of honey and orange flower water; I toyed, too, with the idea of using rose-water, which would bring out the quince’s romantic floral notes. I chose orange flower water in the end because I had a beautiful tapered-glass bottle of it sitting in the fridge. So far, so aromatically Middle Eastern; to complement the flavours, I decided to make a pistachio cake, for this gleaming verdant nut is native to Syria. In addition, its fat content means it produces a cake with a soft, tender crumb. The recipe I went with was actually Italian in style and includes a decidedly un-Middle eastern ingredient, sour cream, although of course Middle Eastern cuisines are no stranger to tangy dairy products.
I wanted to frosting element of this cake to be luxurious, tempting, but at the same time didn’t want something cloying, like buttercream, or richly sharp like cream cheese icing, as I thought they would compete too much with the delicacy of the nut cake and subtle ambrosia of the quince. For this reason I went for double cream, mixed with honey and flower water and whipped up into soft, billowing clouds. Three hundred millilitres is just enough to fill the cake and decorate the sides and top in a lacy, coyly veiled ‘naked’ style – I’d been wanting to try one of these trendy peekaboo cakes for a while. I actually whipped the cream a little bit more than desirable: you really want very soft, blowsy cream, beaten juuuuust to the point of holding its shape, but I was packing the cake up and taking it to my book club meeting. I was terribly anxious about it surviving the Tube, which can be hot even in winter, so whipped the cream quite stiff to give it a bit more stability. The result is that it looks a little grainy once iced, but it wasn’t overwhipped at all (no butterfat had solidified in the cream).
I was extremely gratified – since this was a very experimental cake – that everyone at my book club said they thought it delicious. However, don’t feel that it is out of your grasp because you don’t have a stash of syrupy quince in your fridge; I’ve given suggestions below for alternative fruits you could use for the filling and topping. Although they’d be different, they’d be none the less delicious, bringing the required sweet juiciness. I love cooking from recipes and following steps precisely: after a long and freeform day at work, surrendering myself to the instructions of a recipe is strangely relaxing. Yet cooking and even baking are also about freedom, exploration and substitution. This recipe came about by happy and delicious happenstance; there’s no reason it couldn’t do the same for you.
Pistachio cake Adapted from this recipe by Rose Levy Berenbaum
2 large eggs, at room temperature
160ml sour cream
1 tsp vanilla extract
85g peeled and blanched pistachios (i.e. with shells and papery outer skins removed before weighing)
175g golden caster sugar
265g plain flour
1/2 tsp baking powder
1/2 tsp salt
170g unsalted butter, at room temperature
Orange blossom cream
300ml double cream
1 TBS clear, runny honey – an orange blossom honey would be wonderful here
1/2 TBS – 1 TBS orange blossom water (use more or less depending on the strength of your flower water)
One batch of candied quince cubes, from one quince, candied by parboiling and then cooking in syrup (instructions in this post)
One batch of candied quince slices in syrup, from one quince (instructions in this post)
Two peaches or nectarines, peeled, one chopped, one sliced into wedges
A handful of fresh, intensely ripe and fragrant apricots, half chopped, half sliced, halved or quartered
A bagful of sweet red cherries, stoned, half chopped and the rest halved
A drained tin of lychees, half chopped, half quartered (if using lychees, replace the orange blossom water with rose water, and throw in a box of raspberries in the filling and to decorate the top to capture an Ispahan-like flavour)
You will need three 20cm cake tins, ideally shallow (I used three of the 20cm Wilton layer cake tins), to make the recipe as written. However, you could cake up the mixture in standard 18cm sandwich tins or 23cm springform tins – you just might end up with fewer layers and you will need to adjust the baking time.
Grease the cake tins and line the base with baking paper
Preheat the oven to 180C
Whisk the eggs, 3 tablespoons of sour cream and vanilla extract until just combined (set aside the remaining sour cream).
In a food processor, mini chopper or jug blender, grind the pistachions together with the caster sugar until finely ground but not a powder – the texture should be nubbly and grainy with a few larger chunks throughout.
Using an electric beater, mix the flour, pistachio-sugar mixture, baking powder, baking soda and salt together on low for about 30 seconds, until throughly combined (you could always do this by hand using a balloon whisk, but the elctric beaters will come in handy for the next steps)
Add the butter and set aside sour cream to the flour mixture and mix on low speed together until the dry ingredients have been thoroughly moistened by the dairy products. Increase the speed of the mixer to medium and beat for about a minute and a half. Scrape down the sides of the bowl.
With the mixer on medium-low, add the egg-sour cream mixture to the mixture in your bowl in two batches, beating the egg mixture in for 30 seconds on medium speed between additions so that it is thoroughly combined. Scrape down the sides of the bowl.
Scrape the batter equally into the prepared tins (if you are keen and determined to have them be absolutely equal, you can weigh the batter). Smooth the top of the batter with a small offset spatula.
Bake for 15-20 minutes, or a little longer depending on the number of tins you have divided the batter into and the dimensions of the tins. Test by inserting a skewer or cake tester into the centre of each cake; it should come out clean, and the centre of the cake should spring back when pressed gently. The edges will be slightly darker and will be pulling away from the sides of the cake tins ever so slightly.
Let the cakes cool in their tins for ten minutes on a wire rack, then gently unmould and let cool completely.
For the orange flower and honey cream
Note: make this only when the cakes are completely cool and you are ready to fill and decorate
Stir together the cream, honey and orange flower water until combined. Taste a little and adjust as needed by adding a little more honey or orange flower if you think it’s required.
Using an electric whisk or handheld balloon whisk, gently beat the cream mixture on low speed until it just holds firm peaks
Note: the assembly instructions are for three layers; if you have cooked fewer layers, just adjust them as required.
Place one of your cake layers in the middle of a cake board or your serving plate, upside down (i.e. so that the flat side is up). If your cake layer was very domed, you can level off the top with a sharp serrated knife, though proceed carefully.
Dollop a scant quarter of the cream mixture onto the centre of the cake layer and spread it to the edges using an offset spatula. Sprinkle over half of your candied quince cubes or your chopped prepared fruit evenly over the cream.
Top with the second cake slice (again, upside down so the flat side is up) and repeat with the cream and remaining half of the chopped quince cubes or prepared fruit.
Top the cake with the final cake layer, again upside down so the flat side is up.
Smooth over a quarter of the whipped cream over the top of the cake using your offset spatula. Smooth the final quarter of whipped cream over the sides of the cake using your spatula, spreading it as evenly as possible. I used my metal bench scraper to smoothen the cream evenly over the sides as a final step by running it over the edges to wipe off the excess.
Decorate the top of the cake by placing your candied quince slices or your sliced or quartered fresh fruit in a pattern over the top
A few weeks ago, the internet presented me with an interview Tom Hiddleston gave for GQ. For a few hours, I could not avoid it, so I read it. I read it even though I have seen exactly one film in which Tom Hiddleston has acted (Midnight in Paris, a tiny part) (why no, I have not seen The Night Manager); even though I thought ‘Hiddleston’ had a second ‘e’ (at the end); even though according to me the whole ‘I heart TS’ thing will probably never not be funny (I get that he did the interview to move on from this but COME ON). I read it because I kept seeing people mention that the beating heart of the interview was…bolognese.
Bolognese? BOLOGNESE. There was a moment, a moment where every food media outlet was suddenly tumbling over itself to talk about Tom Hiddleston’s Bolognese, which he served to his interviewer, Taffy Brodesser-Akner, apparently with a huge helpful of evangelical enthusiasm (“Tom! Hiddleston! Loves! This! Bolognese!”) but not, as it turns out, pasta. To be honest, I find this a little antisocial. Possibly a carb-avoiding thing?
I came away from the interview feeling somewhat bemused. Like…was it a parody? Apparently it was not…but it read like one? Or am I doing that British thing (I am not British, but have adopted many of their ways to blend in to their society better) of misreading American sincerity? But I also came away thinking the following:
It is so cold and I want food to warm me and this will warm me
Baking this in the oven sounds like a very good idea
The thing that distinguished the Tom Hiddleston Bolognese was the Three Bs: the inclusion of butter and bacon, and the baking as the application of heat. Because I live in the UK, I did not face the confusion US magazine Bon Appetit faced when considering what the “tin of tomatoes” from Brodesser-Akner’s notes could mean. BA writer Alyse Whitney speculated: whole? crushed? diced? sauce? To which I can clarify: in the UK there are literally two tomato products that come in tins: chopped tomatoes, or whole peeled plum tomatoes. Passata and tomato sauce comes in glass jars or occasionally in tetra-packs. Tomato paste comes in metal tubes or very occasionally in small cans and no one would refer to paste as ‘a tin of tomatoes’.
For all that my interpretation of this bolognese is inspired by the world of celebrity, this recipe is in fact a celebration of slowness, of patient application, and of time. It has depth and provenance.
I started it almost as soon as I rolled out of bed in the morning, mincing onions and carrots and celery while sipping a cup of tea; as the milk and then the wine bubbled into the mixture of meat, I washed up the dishes and watched the late February snowfall; tiny white flecks that moved dizzily. Then I kneaded pasta dough and covered it, and then I put the big, heavy pot of sauce in the oven on a low, low heat, and put on my gym gear and went, for the first time in a while, to the gym.
And then I went for a walk around the neighbourhood and the snow started coming down in thick heavy flakes which landed on my nose and didn’t melt for a disconcertingly long time. And then I went home and showered and took down the pasta machine I bought years ago in a charity shop and started rolling the pasta dough and kneading it and rolling, thinner and thinner, and cutting it into fat wide ribbons. And then it was finally time to eat, and we sat down and the meat was silkily tender from the milk proteins and time – even the bacon lardons were soft all the way through. The fresh, just made, just cut, just cooked pappardelle noodles were soft and delicate as voile and yet somehow had that springy, toothy resilience which makes eating them such a pleasure and so worth the work, which is not inconsiderable. And the house was warm from the oven and it was all snowy and blustery outside and my nose which had been so very cold had warmed up and regained its feeling, and yes, eating delicious food that has involved time and care, sharing this food that you have made and nourished, on a cold day when fat icy flakes are coming down, is apt to make one feel grateful, and I felt enormously grateful and happy.
This recipe owes, so very much, and so obviously, to Marcella Hazan’s classic bolognese sauce, to her method, down to the addition of milk, the scrape of nutmeg. Yet for all that it’s not her recipe, but mine: the addition of bacon, the veal mince, the measurements and proportions, the longer, slower cooking in an oven, where the dry even heat means the meat cooks until exquisitely tender and moist without sticking.
You may wonder if there is enough tomato in the recipe below, even considering that traditionally bolognese sauce does not use a lot of tomatoes; and yes, it is. The flavour really does concentrate over the six-plus hours of cooking.
I served this with homemade egg papardelle but if you cannot be bothered with this, just use a good quality dried papardelle. I must say, the bolognese sauce, while time-consuming, is very simple to make; the pasta is much harder work.
Not Tom Hiddleston’s Bolognese, or, Slow-Cooked Six-Hour Bolognese Would serve 4-6. The leftovers are delightful
NOTE: I cooked this for about six hours: three at 100C (covered), two and a half (uncovered) at 120C and about half an hour (uncovered) at 180C, and it hung around in the oven while I was rolling and cutting the pasta.
1 TBS olive oil
200g smoked lardons or pancetta cubes
1 small onion, about 100-150g, finely chopped
2 carrots or 3 small carrots – between 150-180g, finely chopped
2-3 celery sticks – between 120-150g, finely chopped
800g beef mince (mine was 10% fat)
800g veal mince
500ml whole milk
500ml white wine (NOTE: TH apparently used red wine)
1 tin of plum tomatoes
Melt together the butter and olive oil on a medium-low heat. Add the lardons or pancetta and cook for around 5 minutes, until they have cooked through and slightly browned at the edges and the fat has rendered.
Increase heat to medium. Add the onion and stir around in the fat; cook for a few minutes until translucent. Add the celery and carrot and cook together for two minutes.
Add the beef and veal mince and add a large pinch of salt and grind in black pepper to taste. Crumble the meat about the pan with a wooden spoon and let colour, stirring occasionally, until it has browned a little (actually it goes a slightly greyish-beige colour beofre browning properly, which is what you should aim for, but this sounds horrible) and no longer looks red and raw. Return pan to medium-low or low heat.
Add the milk to the pan, stir together with the meat and let it simmer gently until the majority of the liquid has bubbled away. This will take 25-30 minutes. If it’s bubbling fiercely, turn down the heat.
Grate in a tiny smidgen – a grating or three, no more than an eighth of a teaspoon – of nutmeg
Add the wine and let it simmer gently until most of it has evaporated away – this will take 25-30 minutes. If it’s bubbling fiercely, turn the heat down
Meanwhile, preheat the oven to a low setting. If you want to eat within 3-4 hours you could preheat to 120C, but if you want to leave it for a good long while, around 100C is good.
Once the wine has bubbled away, for the most part, add the tinned tomatoes, crushing them in your fists as you add them. Right now you probably have a pale and unappetising mess, milky and insipid-looking and studded with red chunks of tomato. Take a deep breath, cover the pot, and put in the oven.
Now leave it. You want to cook it covered at this low heat for at least two hours, and three is better. Longer won’t hurt, either, as long as your temperature is around 100C. If you are hanging around at home and can give it the occasional stir, do so.
After several hours have passed, remove the lid from the pot. You will see a somewhat reduced, darker and more delicious looking sauce that has not yet achieved the heights of flavour, depth and concentration it has the potential to reach. Quite possibly the sauce has started to separate slightly, with the meat at the bottom and a red layer of fat at the top. Stir it all together. If your temperature is very low, increase to 120C and put the uncovered pan back in the oven. Leave for at least two hours.
Around an hour before, or at least halfan hour before, you want to eat, increase the heat to 180C. The purpose of this final blast of heat is to concentrate all the juices of the meat and tomatoes together and to ensure that it arrives at the table completely hot and delicious and bubbling. The fat will once again have separated from the meat in an oily layer on top. Personally, for serving, I don’t pour this off the pan, but I do pick up the meat with a slotted spoon so the fat returns to baste the remaining sauce rather than ending up as a greasy layer on the plate. If you prefer a thicker, more mouth-coating texture, pick up some of the fat with your serving spoon.
While the bolognese is cooking, you have time to make your own pasta dough. You don’t have to, but you can. I think homemade pasta is for special occasions but a six-hour sauce definitely deserves it, or at least the very best pasta you can get your hands on.
2 large eggs
200g Italian ’00’ flour (which is very fine) or plain flour
Place the flour in a bowl (or directly onto your kitchen surface if you want to look like an Italian grandmother in a travel programme!) and make a well in the centre. Pour the eggs into this well and beat them until smooth.
Combine the eggs and flour, mixing with the tips of your fingers, until everything comes together in a big, shaggy mess that doesn’t in any way resemble pasta.
Knead the dough onto your work surface until it has become a smooth, shiny ball that holds together and has a bit of stretch and give to it – this is a sign you have developed the gluten and will ensure you have pliable pasta with a little bit of bite rather than someything crumbly. Incidentally, this is very tough work.
Once kneaded, wrap tightly in plastic wrap and leave in the fridge to rest for at least an hour.
When you are ready to start rolling the pasta, clamp your pasta machine to a clean work surface (I often find the clamping to be the biggest challenge!) and divide the dough into halves or thirds, keeping the pieces you are not rolling well wrapped.
Dust the lump of dough you are using with a little flour, then set the pasta machine to its widest setting. Roll the dough through this setting, then fold it in half and roll again, doing this five or six times to work the dough and make it silky.
Dust the dough with a little more flour and roll it through the pasta machine at the widest setting, then fold it in half and set the machine to the next lowest setting. Run it through the machine again and repeat the process until you have run the pasta through to the narrowest setting. This can get quite difficult to juggle so do cut the pasta in half if you need to. (Note: if your dough is cracking and breaking horribly it’s probably become too dry over the course of rolling. Just roll it as thinly as you can).
Once the pasta has been rolled out to the thinnest setting, dust the sheet thoroughly with flour on both sides and roll it up like a Swiss roll or roulade on the short end. Take a knife and cut across the length of the pasta roll in 2-2.5cm intervals (depending on how wide you want the pappardelle). When you unravel the pasta to dry it out, you will have long strips of pappardelle. Hang them over a clean chair or similar to dry out while rolling the next batch of dough.
When ready to cook, bring an enormous pan of water to the boil and salt it generously. Add the pappardelle in batches and cook for 1-3 minutes, tops. Fish it out with a pasta/spaghetti spoon and mix it in to the sauce (or at least, the portion of sauce you will serve). Some of my pappardelle noodles stuck together a bit but they still tasted wonderful.