Autumnal baking recipes with Edd Kimber and Will Torrent
We love baking all-year round, but autumn is the highlight for its hug-in-a-bowl recipes. Here bakers Edd Kimber of Bake Off fame and pâtissier Will Torrent share their favourite family recipes.
Sticky toffee pudding
Who hasn’t gone weak at the knees for sticky toffee pudding before? It’s gooey, rich, dark and handsome, plus it always comes slathered in a sticky caramel sauce. Will Torrent, being a rather fancy fellow, laces both his sticky toffee pudding and sauce with Jersey black butter – a rich conserve made from apples, Jersey cider and spices. Watch Will make his pudding below, and find the full recipe here.
Nanna’s gingerbread
The credit for this genius recipe goes to Edd Kimber’s grandma – must be where he gets it from! This honey-coloured sponge is flavoured with ginger, mixed spice, ground cinnamon and a pinch of cayenne pepper for a bit of welly. Unusually, Edd also uses orange marmalade in his recipe, which makes for a nice change and a tangy finish. Remember, gingerbread usually tastes better a day or two after it’s been baked, so try and be patient. Watch Edd make it below, and find the full recipe here.
Chocolate Speculoos tart
Now here’s an ingredient you probably haven’t heard of before – Speculoos is a type of thin, spiced shortcrust biscuit (cafés sometimes balance one on the side of your tea saucer), which also comes as a spread. Its texture is similar to that of smooth peanut butter, and it’s one of Edd Kimber’s favourite baking ingredients. Here Edd and Will use it as the middle layer to a very decadent chocolate pastry tart, which comes topped with silky smooth ganache and chunks of crumble. A great recipe for impressing friends at a dinner party. Watch Edd and Will make it below, and find the full recipe here.
More of Will and Edd
Like what you see? Then why not try one of Will or Edd’s other baking recipes…
Edd’s chocolate sables
Chocolate sables are a classic French cookie originating in Normandy. Here Edd Kimber makes them with spelt flour, adding cocoa powder, flaked sea salt, butter, two types of sugar, and some good quality dark chocolate. They’re far more exciting than cookies or shortbread!
Will’s red berry Charlotte
It was the French pastry chef Carême who transformed the ‘Charlotte’ cake into what it is today – usually an exterior of light ladyfingers and an interior of vanilla cream or flavoured mousse. Here Will makes his own ladyfingers (but you could always buy them instead) and opts for a raspberry mousse.
Edd’s Victoria sponge cake
Victoria sponge... who couldn't love it? Edd presents his favourite recipe for the British teatime classic, opting for the 225g-of-everything method. Will with raspberry jam and whipped cream, or perhaps a buttercream made from icing sugar and butter (twice as much sugar as butter).
Will’s chocolate and coffee éclairs
Certain things are loved all over the world. Coffee, chocolate and éclairs are three of them, so I decided to combine these to create an amazing taste sensation that will instantly arouse your taste buds. Finish these beauties off with a sprinkling of cocoa nibs for an added element of crunch.
Edd’s orange and passion fruit cake
Everyone loves a classic lemon cake, but sometimes you want something a little different and for me this has just that twist. This moist and not-too-sweet orange loaf cake has a fresh and fragrant passion-fruit glaze, and is perfect with a cup of tea in the afternoon.
Will’s Sachertorte
The origins of this Austrian recipe are often disputed but it is still one of the most revered cakes today. It’s a decadent chocolate cake, made using dark chocolate, butter, sugar, eggs, cocoa powder, ground almonds, apricot jam and a great deal of chocolate ganache. Plus the word ‘sachertorte’ on top!
Other autumnal baking favourites
In case you still want more, here are some of our other favourite comfort puds that are just perfect for this time of year.
Gluten-free baked apple Charlotte
“I love this combination of ingredients,” says recipe author and gluten-free expert Pippa Kendrick. “That is, apples mixed with brown sugar, dried fruit and nuts – in all its guises, whether crumbles, strudels or simple baked apples.” This Charlotte also tastes nice cold, but we doubt it’ll reach that stage!
Banana puddings with salted caramel sauce
Donal Skehan’s banana puddings with salted caramel sauce are great to serve at dinner parties on cold winter evenings. To make the special sauce, you’ll need butter, soft dark brown sugar, golden syrup, double cream, and a little vanilla extract. Enjoy with a scoop of ice cream.
Raymond Blanc’s rice pudding
Or to give it its proper name, Riz au Lait. It’s possibly the most comforting pudding in the world, especially when Raymond Blanc makes it. Tuck into this creamy, vanilla caramelised rice pudding when it's cold outside, and be sure to start eating it on an empty stomach – you’re bound to want seconds!
The Hairy Bikers’ apricot and almond crumble
“Fantastic with fresh apricots, this is almost as good made with a couple of cans of apricots instead,” say recipe authors The Hairy Bikers. “And you'll love our special crumble topping, with almonds and marzipan.” It wouldn’t be right to eat your crumble without cream, custard or ice cream on top.
Sweet Yorkshire pudding
“The idea for this sweet Yorkshire came after a Sunday lunch service when we had a handful of Yorkshire Puddings left over,” says recipe author Gary Kingshott. “One of our older customers told us that when they were a child they used to have them with jam.” It’s a winner in our opinion.
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