TV Winners
Teatime
Fabulous teatime recipes from some of Britain's best-loved TV chefs
Annabel Karmel's Glossy Dark and White Chocolate Brownies
150g (5oz) dark chocolate, broken into pieces
75g (3oz) unsalted butter
1 tsp pure vanilla extract
100g (4oz) caster sugar
2 eggs
1 egg yolk
90g (3 ½oz) plain flour
¼ quarter teaspoon salt
150g (5oz) chopped white chocolate or white chocolate buttons
Dark and White Chocolate Topping
75g (3oz) dark chocolate, chopped
15g (1/2oz) unsalted butter
50g (2oz) white chocolate
Pre-heat the oven to 180C/Gas 4 and line and grease a 20cm (8in) square baking pan.
Melt the dark chocolate and butter in a microwave for 2 minutes on High (or in a heavy bottomed saucepan over a gentle heat, stirring constantly).
Stir in the vanilla and sugar, then add the eggs and yolk one at a time, stirring after each addition.
Sift together the flour and salt and mix this into the chocolate mixture with the chopped white chocolate.
Pour the brownie mixture into the prepared pan and bake in the oven for about 30 minutes.
To prepare the topping, melt the dark chocolate and butter together in a pan or in the microwave and spread over the cake.
Melt the white chocolate in a heatproof bowl over a pan of simmering water and using a teaspoon trail 5 lines horizontally across the cake about 1 cm apart. With a blunt knife draw vertical lines lightly through the chocolate topping to create a pattern.
Nora Sand's Carrot Cake
(Makes about 12 pieces)
Ingredients:
3 tbsp soft butter
180g plain flour
Pinch of salt
Half tbsp baking power
Half tbsp of ground cinammon
200 ml corn oil
270g granulated sugar
2 large eggs, beaten
2 tsp vanilla essence
75g carrots peeled and grated
200g tin of crushed pineapple including juice
100g cream cheese
150g icing sugar
125g shelled walnuts, chopped (omit if anyone has nut allergy)
Pre-heat oven to 190C, Gas Mark 5. Grease 20cm square baking tin and line bottom with greaseproof paper.
Sieve the flour, salt, baking powder and cinnamon into a large mixing bowl. Add corn oil, sugar, beaten eggs and vanilla essence and mix well. Add the grated carrot, pineapple, walnuts (if using) and mix. Pour the batter into the square cake tin and put on the top rack in the oven for 35 minutes.
While the cake is cooking, make the icing. Place the cream cheese, butter and icing sugar in the small mixing bowl and beat with a wooden spoon until nice and creamy.
Test to see if the cake is ready by sticking a cocktail stick into the middle - if it comes out clean the cake is ready. Let the cake cool in the tin for 5-10 minutes. Remove and place on wire rack to cool. Once the cake has cooled completely spread the icing over the top and cut into pieces to serve.
Gordon Ramsay's Cardamom Custard Pie
300g pastry
Flour to dust
600 ml whole milk
8 cardmom pods, lightly crushed
1 cinnamon stick
100g caster sugar
1.5 tbsp cornflour
4 eggs, separated
Roll out the pastry thinly on a lightly floured surface and use to line a 3cm fluted flan tin, about 5cm deep, with a removable base. Leave the excess pastry overhanging the sides. Press the pastry well into the sides of the tin and pinch together or patch any gaps. Stand the tin on a baking sheet.
Line the pastry case with foil or baking parchrment and baking beans and leave to rest in the fridge for 20 mins. Meanwhile heat the oven to 200C Gas mark 6.
For the filling, pour milk into a pan and add the cardamom and cinnamon. Bring just to the boil, then remove from the heat and leave to stand for 15 mins.
Bake the pastry case blind for 15 mins until the pastry is just set. Remove the foil and beans, then return to the oven for 5 mins to cook the base. Turn the oven down to 180C/Gas Mark 4.
In a large bowl, mix the sugar, cornflour and egg yolks. Strain the milk through a fine sieve into a jug and discard the spices. Gradually stir the infused milk in to the egg mixture. Whisk the egg whites until softly stiff and fold into the egg mixture.
Pour the filling into the pastry cake and bake for 20 mins until the filling is brown on top. Turn the oven down to 110C/Gas Mark Half and bake for an hour until the custard has just set. It should have a slight wobble in the centre. Traim off the excess crust from the pastry and leave to cool completely before serving.
Hugh's Banana Cake
75g dried apricots (the squidgy ones that come ready to eat)
75g sultanas
1 lemon
100g of unsalted butter, soft but not melted
125g caster sugar
2 large free range eggs
3 large ripe bananas
200g self raising flour
Preheat the oven to 160C/Gas mark 3. Line the loaf tin with baking parchment. Chop up the apricots so the pieces are roughly the same size as the sultanas. Grate the zest of the lemon.
Cream the butter and sugar in the mixing bowl with the wooden spoon until they're well blended. Break an egg and beat it into the mixture completely, then beat in the other egg. Add the dried fruit and lemon zest.
Mash the bananas and add to the bowl.
Sift the flour into the bowl and carefully fold this into the mixture with the large metal spoon, making sure you don't leave any pockets of flour.
Scrape the mixture into the tin and level the top with the back of the spoon.
Put the tin in the oven and bake for about an hour. The cake is ready when you can insert a knife into the middle and it comes out clean. Leave the cake in its tin on a wire rack to cool for about 15 minutess then turn it out of the tin and peel off the paper.
