Credit: Edd Kimber
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Small Batch Bakes: 3 pint-sized sweet recipes that are made for just one or two
3 years ago
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3 min read
Edd Kimber shares three small-batch baking recipes from his latest cookbook, from cookies to crème brûlée.
When it comes to baking, more often than not, it’s reserved for special occasions. But we’re in the school of thought that whole-heartedly believes that mixing together flour, sugar and eggs should be a more regular occurrence than just once a year for our very closest friends’ birthdays.
That’s not to say, however, that we want to spend hours on end in the kitchen (or have time to, for that matter). But whether it’s after a bad day at work, a rare Saturday afternoon with no plans or just when cravings strike, we’re normalising ‘just because’ baking.
And here to give us a helping is Edd Kimber and his latest book. As the winner of the first ever season of Great British Bake Off in 2010, over the last decade, Edd has become one of the UK’s most loved bakers, with home cooks turning to his recipe books – not to mention his drool-inducing Instagram page – for all the kitchen inspiration we need.
And with Small Batch Bakes, the baker and food writer delivers a roster of fresh recipes that are made for those who don’t want to spend a lot of money on batch cooking or be faced with eating leftovers for a week. From cookies to cakes and tarts, the small-sized bakes are ideal for making whenever the mood strikes you, with each and every recipe created for just one, two or four.
Credit: Edd KImber
And because only the best things come in small packages, we’re sharing three individual and double-serving recipes from the book.
A classic dessert that Edd has given a small-scale makeover is the tarte tatin. Feeding just two, the recipe is ideal for when you don’t have a crowd to feed – but with no leftovers to fall back on, just make sure you savour every last mouthful.
A second option that’s perfect for a pair is Edd’s date night crème brûlée. Laced with ginger and vanilla, the single-pot portion is best reserved for sharing with those you really love, as we can guarantee there will be arguments over who has the final bite.
And for when you really don’t want to share but urgently need a dose of melted chocolate and still-warm chewy cookie dough, Edd’s emergency chocolate chip cookie is what to turn to. All you’ll need is a measuring spoon, a handful of ingredients and 15 minutes in the oven and you’ll have a fresh bake that’s all for yours.
Individual tartes tatin
Edd says: “If I were to choose a death row dessert, a classic and perfectly made tarte tatin would definitely be on my shortlist, and would quite possibly be my final choice. The combination of crisp pastry and buttery caramelized apples could only be improved by adding a scoop of vanilla ice cream. These individual tarts would be a wonderful end to a date night dinner, especially when you realize they’re not too difficult to make. To keep things simple, I like to use shop-bought puff pastry, but if you have any leftovers of my Flaky Pastry (see page 154), that would also work well.”
Serves 2
Ingredients
- 100g ready-rolled puff pastry
For the filling:
- 2 large Granny Smith apples,
- peeled, cored and quartered
- 15g (1 tbsp ) unsalted butter
- 1 tbsp lemon juice
For the caramel:
- 50g caster sugar
- A few drops of lemon juice
- 2 tbsp water
- 15g (1 tbsp) unsalted butter
- Pinch of sea salt flakes
Method
Preheat the oven to 200ºC (180ºC Fan) 400ºF, Gas Mark 6.
Unroll the pastry and use a 10cm (4in) round cookie cutter to stamp out 2 circles. Refrigerate until needed.
To make the filling, slice each apple quarter into three lengthways pieces. Place the butter in a small saucepan over a medium heat until just starting to bubble. Add the apples and lemon juice and cook for 2 minutes, stirring gently and frequently. Turn the heat off, place a lid on the pan and set aside for 3 minutes before tipping the apples into a bowl.
To make the caramel, clean the saucepan, then add the sugar, lemon juice and water. Swirl to combine – avoid stirring – and cook over a medium heat until the sugar has dissolved and the syrup has turned a rich amber colour. Don’t overcook, because the caramel will cook further as the tarts bake. Turn off the heat, add the butter and salt and stir to combine.
Divide the caramel equally between 2 x 9cm (3½in) ramekins and, being careful not to touch the caramel with your fingers, add the apples, overlapping the slices tightly and neatly. Place the pastry circles on top of the apples and use a round-tipped knife to press the excess pastry down the insides of the ramekins. Pierce a couple of holes in the pastry, then place the dishes on a baking tray (cookie sheet).
Bake for 25 minutes, or until the pastry is golden. Remove from the oven and lightly compress the pastry by sitting a tin of chickpeas (or something similar) on top of each tart. Set aside for five minutes to cool slightly.
To serve, run a knife around the inside of the ramekins to loosen the tarts, then carefully invert onto plates. Serve while still hot, with a generous scoop of vanilla ice cream.
Date night crème brûlée
Edd says: “It might have only a few simple elements — a creamy custard topped with caramelized sugar — but crème brûlée is so much more than the sum of its parts. For this version I like to infuse the cream base with fresh ginger to give an underlying warmth.”
Makes 2 servings
Ingredients
- 225ml double cream
- 2 tbsp freshly grated ginger
- ½ tsp vanilla bean paste
- 3 large egg yolks
- 40g light brown sugar
- Caster or granulated sugar, for the topping
Method
Pour the cream into a small saucepan and add the ginger.
Place over a medium heat and bring to a simmer, then continue heating for another 2 minutes. Cover the pan and set aside to infuse for at least 1 hour. If you have time, allow the cream to cool, then leave to infuse overnight in the refrigerator.
Preheat the oven to 140ºC (120ºC Fan) 275.F, Gas Mark 1.
Set out a baking dish, about 300ml (10fl oz) in capacity.
Add the vanilla to the infused cream, place the pan over a medium heat and bring back to a simmer.
Meanwhile, place the egg yolks and brown sugar in a large bowl and whisk to combine. Pour the warmed cream into the egg mixture, whisking gently to prevent the yolks from scrambling. Pour through a fine mesh sieve into your baking dish (this will remove the ginger). Place in a roasting tray and transfer to the oven. Pour in enough hot water to reach about halfway up the side of the baking dish. Bake for about 40 minutes, or until the cr.me is set around the edges but has a gelatinous wobble in the middle. Remove the tray from the oven and allow the crème to cool in it for an hour or so before transferring it to the refrigerator to chill for at least 4 hours.
When ready to serve, sprinkle a thin, even layer of caster sugar over the cr.me and caramelise it with a blowtorch or under a hot grill. To balance the sweetness,
I like to go dark with the caramelizing, but feel free to take it to the colour that you prefer. Allow to cool for a couple of minutes before serving.
Emergency chocolate chip cookie
Edd says: “There are times when absolutely nothing but a warm chocolate chip cookie will hit the spot. Bad day at work? Chocolate chip cookie. The end of a great day? Chocolate chip cookie. You never know when the emergency might strike, but thankfully this solitary cookie, made with just a spatula and measuring spoons for true speed and simplicity, is ready for you whenever the need arises, and it will be out of the oven, ready to eat, quicker than you’d ever imagine.”
Makes 1
Ingredients
- 1 tbsp unsalted butter, melted and slightly cooled
- 1 tbsp light brown sugar
- 1 tbsp caster sugar
- ½ tbsp whole milk
- 3 tbsp plain flour
- Pinch of baking powder
- Pinch of bicarbonate of soda
- Pinch of fine sea salt
- 2 tbsp roughly chopped dark chocolate
Method
Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4.
Line a baking tray (cookie sheet) with parchment paper.
Place the butter and sugars in a small bowl and mix together using a spatula. Pour in the milk and mix until creamy. Add the flour, baking powder, bicarbonate of soda and salt and mix until a dough forms. Add the chocolate and mix to combine. The dough should be soft but not sticky. If needed, mix in a little extra flour, a teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.
Form the dough into a ball, place on the prepared tray and bake for 16 minutes, or until golden around the edges and a little paler in the centre. Set aside to cool.
The cookie is best eaten on the day it’s made.
Small Batch Bakes by Edd Kimber (£18.99, Kyle Books) is out now
Photography: Edd Kimber
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