This week was the final of the Great British Bake Off – the last in its current state, what the programme so many of the British public have come to know and love will be like on Channel 4 is yet to be seen…
The final three, Andrew, Candice and Jane, were set the challenge of a signature meringue crown, a Victoria sponge and a full picnic to see who would be crowned the winner. As I have mentioned previously, I was backing Andrew, I picked him as one of three that I thought would be in the final after week 1 and was so happy to see him still in the competition this week. Although I was pretty sure after the first challenge that unless one of the ladies had an absolute ‘mare in the technical and the showstopper that he wasn’t going to win.
I was a little disappointed with the technical and the final showstopper challenge, I’m pretty sure anyone who manages to get onto the Bake Off would know how to make a Victoria sponge, or at least be able to wing it and I would much rather have seen them have to create a showstopper cake rather than a million and one different picnic snacks. I felt it was a bit more quantity over quality.
For this weeks bake off bake along I decided to attempt a filled meringue crown. I really wanted to try and push myself, and as I have only made meringue a couple of times previously I thought that this would be the most difficult challenge for me.
I used this recipe as a guide and only used half the recipe. I’m glad I did because I only have a small mixing bowl and any more eggs the meringue mix would have ended up all over the kitchen as the bowl was pretty full by the time I had finished whisking.
I decided the jewels of my crown would be raspberry, pomegranate and pistachios – three of my favourite things. I was really happy with how it turned out but after putting the cream on it needs to be eaten quickly. The next morning the meringue had started going soggy and a syrupy liquid was drizzling out of the meringues.
I also decided to make Candice’s sausage rolls with the pig faces on. They were so cute that I couldn’t resist having a go at making them this afternoon. I will be taking them into work tomorrow as a Halloween treat for the office. I made two types of sausage roll, honey and mustard pigs and Spanish pigs with chorizo. I cheated and didn’t make my own pastry ( who can be bothered with making their own puff pastry anyway?) and just added chopped onion and seasonings to some good quality sausagemeat.
Recipe (makes 16 snack size honey and mustard rolls)
- 1 pre- rolled sheet of puff pastry
- 6 good quality sausages
- 1/2 onion – chopped finely
- 1 tbsp honey
- 1 1/2 tbsp wholegrain mustard
- Salt & pepper to season
- 1 egg – beaten
- Finely dice one onion
- In a bowl add the meat from 6 sausages and half an onion
- add 1 tbsp honey, 1 1/2 tbsp wholegrain mustard, season and mix together.
- roll out one sheet of pastry, slice in half lengthways
- make a long sausage shape down the long side of both strips of pastry then roll.
- Slice each roll into 8 snack size sausage rolls, brush with beaten egg and bake at 180 fan for 35-40 minutes until golden.
I’ve really enjoyed the last 10 weeks and seeing everyone’s bakes. I’m looking forward to the bake off Christmas specials and may even bake along with some of those as well. I’ve heard that there probably won’t be another Great British Bake Off series until 2018 so until then fellow #bakeoffbakealong bloggers.