29 11 APRIL 2024 the milk mixture, stirring until a rough dough forms, then add the beaten egg and mix until combined. Add the remaining milk mixture until you have a soft dough (you might not need to add all the milk). 3 Tip the dough onto a lightly oiled surface and knead for around 10 minutes – it should be smooth and elastic – or use the stand mixer to knead it on low speed for 5-6 minutes. Put the dough into an oiled bowl, cover and leave to rise for 1-2 hours, or until doubled in size. 4 When the dough has risen, tip out onto a lightly oiled surface and knead a couple of times to knock out any irregular air bubbles. Divide the dough into 12 even-sized pieces and shape each into a rectangular roll, about 10cm long. Place the buns onto a parchment-lined baking tray, leaving around 1cm between each. You want them to touch each other as they bake. Cover the tray with oiled cling lm and leave to rise for 1 hour, or until noticeably bigger in size. 5 Preheat the oven to 200°C, gas mark 6. Bake the risen buns for 10-15 minutes or until golden brown and cooked through. Allow to cool completely before icing. 6 To make the icing, mix the icing sugar with enough lemon juice to form a thick, spreadable paste. Spread the icing over the top of the buns, then sprinkle with lemon zest. Serve on the day they are made. V Per bun 1046kJ/247kcals/3.3g fat/1.9g saturated fat/ 47g carbs/18g sugars/1.5g bre/6.3g protein/0.5g salt tin, pressing rmly against the mould to create a thin pastry case. Repeat with each piece of pastry, then chill the mu n tin for at least 15 minutes. 7 Preheat the oven to 250°C, gas mark 9 with a baking tray on the top shelf. Whisk the egg yolks, 1 at a time, into the cooled milk mixture until smooth. Strain this egg custard through a sieve to remove any lumps. 8 Divide the egg custard evenly between the tarts, then place the mu n tin onto the preheated baking tray and bake at the top of the oven for 10-12 minutes. The tarts will pu up and the custard will bubble. After 10-12 minutes, switch the oven to the grill setting and bake for 1-2 minutes more. Keep a close eye on the tarts while grilling – you want an irregular browning on the top to give them their characteristic caramelised avour. 9 Remove from the oven and leave to stand in the tin until cool enough to handle. The lling should be beautifully smooth. Enjoy warm and dusted with cinnamon. These tarts are best eaten on the day they are made. V Per tart 889kJ/212kcals/11g fat/6.8g saturated fat/ 24g carbs/11g sugars/0.5g bre/3.7g protein/0.3g salt Orange Jaffa cakes A sweet, zingy recreation of a childhood favourite – and yes, they’re definitely cakes! Makes 12 Prepare 30 minutes + chilling Cook 8-10 minutes 2 British Blacktail Free Range Medium Eggs 50g caster sugar 50g plain our 1 tbsp olive oil, plus extra for greasing 200g dark chocolate, nely chopped For the jelly 3 sheets gelatine (5g) 175ml blush orange juice (2½-3 oranges) 1 orange, zest 25g caster sugar 1 Preheat the oven to 180°C, gas mark 4 and grease a 12-hole mu n tin with oil. Crack the eggs into a large bowl, or the bowl of a stand mixer tted with the whisk attachment, and add the sugar. Whisk for 6-7 minutes on a high speed using an electric whisk – you want the mixture to be thick and foamy, and to leave a trail that lasts for a few seconds. 2 Sieve the our over the top of the mixture and carefully fold through, retaining as much air as possible. Add the olive oil and mix until combined. Divide the mixture equally between the holes of the prepared tin, then bake for 8-10 minutes, or until spongy and golden. Turn out onto a wire rack and leave to cool completely. 3 For the jelly, soak the gelatine leaves in cold water for 5 minutes. Line a 20x20cm baking tray with cling lm. Zest one of the oranges into a small saucepan and add the orange juice. Add the sugar to the saucepan and gently heat, stirring until the granules completely dissolve. Remove the pan from the heat. Squeeze any excess water out of the soaked gelatine leaves and add them to the warm juice. Stir until melted. Pour the jelly into the lined baking tray and chill, making sure the tray is completely at, for 45 minutes or until set. 4 Melt the chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly so the heat of the chocolate doesn’t melt the jelly. Using a round cutter slightly smaller than the cakes (approx 4.5cm) cut 12 circles of orange jelly and carefully place on top of each cake. Cover with melted chocolate and use a fork to create the hash tag e ect on the top. Allow the chocolate to harden at room temperature, then serve. These will keep for 3 days in an airtight container, but are best enjoyed on the day they are made. Per cake 667kJ/160kcals/8.8g fat/4.5g saturated fat/ 16g carbs/13g sugars/0.2g bre/3.5g protein/0.1g salt
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