Lifestyle

Home
Lifestyle
BBC Good Food Show | Win entry to the event

BBC Good Food Show | Win entry to the event September 20, 2015Lifestyle0 Comments

Around about this time of year, my office gets a little inspired for some cake baking. We like to have a little treat every now and gain and we love a charity bake sale too.

BBC Good Food Show | Win entry to the event

Mary Berry is one of my food heroes, I also wish she was a cool Aunt of mine. I’d love to go to a dinner party at her house and you know the menu will be exceptional. So it is with great honour that I share with you some of her amazing recipes from Mary Berry’s Absolute Favourites by Mary Berry (BBC Books, hardback £25) and read on as I also have a golden ticket available! You could win entry to the BBC Good Food Show held in London, Birmingham and Glasgow.

Mary Berry’s Malted Chocolate Cake

This serves 8-10 people. You can prepare ahead by making the filling up to 3 days ahead of baking the cake. The filling will remain soft and ready to use in a bowl covered with cling film for 2–3 days. The finished cake can be kept in an airtight container for up to a day.

Ingredients:

30g (1oz) malted chocolate drink powder
30g (1oz) cocoa powder
225g (8oz) butter, softened, plus extra for greasing
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
4 eggs

For the Icing
3 tbsp malted chocolate drink powder
1½ tbsp hot milk
125g (4½oz) butter, softened
250g (9oz) icing sugar, plus extra for dusting
50g (2oz) dark chocolate (at least
50 per cent cocoa solids), melted
1 tbsp boiling water
about 20 Maltesers, to decorate

The Method

1 You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the tins with butter and line the bases with baking paper.

2 Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.

3 Divide evenly between the prepared tins and bake in the oven for
20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.

4 To make the icing, measure the malted chocolate drink powder into
a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted chocolate and mix again until smooth, then add
the boiling water to give a gloss to the icing.

5 Place one cake on a plate and spread over half the icing. Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded palette knife to create a swirled effect from the centre to the edge of the cake. Arrange the Maltesers over the top and dust with icing sugar before serving.

Also featured in Mary’s book is this amazing looking Roasted sausage and potato supper. I’ll be making this one soon. Make sure you check out the book for the recipe.

The feature image is of Michel Roux Junior’s Poached White Peaches Scented With Strawberries with Rose Petals and Wild Strawberries. Now as a strawberry supplier to supermarkets by day, these wild strawberries are hard to come by. You could just supplement with normal strawberries if need be!

Michel Roux Jr’s Poached White Peaches Scented With Strawberries with Rose Petals and Wild Strawberries

Serves 6

Ingredients:
8 ripe white peaches
600g caster sugar
Juice of 1 lemon
2 tbsp of dry edible rose buds
or
3 tbsps of fresh untreated rose petals from highly scented flowers
Or
4 tsp or more to taste of edible rosewater available from healthfood shops or chemists
5 leaves gelatine, softened in cold water
Rose petals for decoration
400g wild strawberries
Icing sugar

The Method

Blanch the peaches in boiling water for 15 seconds. Plunge them into iced water, drain and peel.

Mix the sugar and lemon juice in a large pan with 600ml of water and bring to the boil.
Add the peeled peaches, cover and simmer for 10-15 minutes until tender, turning the peaches around occasionally. Add the rose flavouring and leave to cool.

Take 100ml of the syrup and bring back to the boil. Add the gelatine that has been softened in cold water and squeezed dry. Whisk until the gelatine has completely melted, then add further 400ml of the syrup. Cool again.

Cut the peaches into 8 slices each and arrange in bowls, plates or glasses. Cover with the cold, but not yet syrup, and decorate with rose petals, wild strawberries and a dusting of icing sugar.

You can see Michel cooking live this Autumn at BBC Good Food Shows

Win entry to the BBC Good Food Show

I have 1 pair of every day (except Saturday) tickets for a lucky reader to attend either the London, Birmingham or Glasgow show. The BBC Good Food Show is a great event, combining celebrity chefs cooking live on stage in the Supertheatre, interviews from your favourite chefs, book signings, food and wine tasting and of course a lot of shopping.

Tickets cost £23.50 but can be bought online for a saving at £20 – check out the BBC Good Food Show website. That is of course if you’re not my lucky winner.

Simply answer the question below to be in with a chance to win. The winner will be drawn at random using Rafflecopter, any comments left containing the answer will not be published. The competition closes at 5pm UK time on Friday 25th September and the winner will be notified by email.

a Rafflecopter giveaway

Here are the show dates:

6-8th November, SECC Glasgow
13-15th November, Olympia London
26-29th November, NEC Birmingham

If you make any of the recipes above – share them with me via instagram @ladympresents. I might try to rustle up Mary’s Malted Chocolate Cake soon as a treat!

Mary’s Berry photography by Georgia Glynn Smith. Main Feature image by Cristian Barnett.

More competitions at www.theprizefinder.com

Tags: BBC Good Food Show, Mary Berry, Michel Roux Jr