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Paul Hollywood’s Christmas Cake recipe is a rich fruit cake that is simple to make and packed full of traditional Christmas flavours. Don't worry if the pastry breaks or sticks, just press it together and re-roll. Brush the edges of the smaller discs with eggwash and place over the mincemeat. Dust the work surface with more icing sugar as necessary. As here, I often buy a good-quality ready-made mincemeat and enhance it with some lemon zest and added fresh fruit. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. (Don't remove the lining paper when storing as this helps to keep the cake moist.). Mix in the sifted icing sugar a tablespoonful at a time. Cover the dough with a tea towel and set aside to rise for 30 minutes. Paul Hollywood is a bread baking guru and judge for the Great British Bake Off on BBC2. Serve it ready-sliced so everyone can appreciate the marble pattern. Tips Instead of covering with almond paste and royal icing, you could simply brush sieved, warmed apricot jam over the top of the cake, and then arrange glacé fruits and nuts over the jam. When the buns are cool, mix the ingredients for the lemon icing to make a smooth icing and trickle across the top of the buns. full-fat milk 300mlunsalted butter 40g, softenedstrong white bread flour 500g, plus extra for dusting fine salt 10ginstant yeast 10gmedium egg 1, lightly beaten, For the filling unsalted butter 25g, melted soft brown sugar 75gground cinnamon 2 tsp dried cranberries 100g dried apricots 100g, chopped, For the lemon icing icing sugar 100g zest of ½ lemon finely grated water 1 tbsp. Sieve the chestnut purée into a bowl and beat in the coffee mixture and the sugar until the mixture is smooth. Leave to prove in the fridge for a further 6 hours. As Spring approaches, it’s time to turn our back on heavy pies and . Use a 7.5–8cm cutter to cut 12 smaller discs for the pie lids. I had to make some alterations to the recipe to get it to work so here is my version with clear instructions and baking advice. Bake the buns for 20-25 minutes, or until risen and golden brown. Stir in the lemon juice and glycerine and beat the icing until it is very stiff and white and stands up in peaks. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Roll up the cake firmly from the cut end, with the parchment inside, and leave to cool. Stir well, cover and leave to macerate for several hours or overnight. Add the milk mixture and the egg and stir together with your hands to make a rough dough. Brush the surface all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruits. Tip the dough on to a lightly floured work surface and shape it into a ball. I’ve heard of Paul Hollywood and seen some of his recipes made here and there, but I’ve only ever seen him as a judge on the American Bake-off Show (don’t remember exact … Prepare the panettone tin by painting the inside with a pastry brush in an upward motion and chilling it. Preheat the oven to 220C/gas mark 7. Jun 2, 2013 - Mary Berry and Paul Hollywood give their recipes for perfect Christmas cakes and panettone Put all the dried fruit in a container, pour over the brandy and stir in the orange zest. Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed. Fold the whipped cream into the chestnut purée along with the brandy. strong white flour 500gsalt 7g caster sugar 50ginstant yeast 14g sachetwarm milk 140mlmedium eggs 5unsalted butter 250g, softened dried cherries 120gdried sultanas 120gdried currants 120gwhole blanched almonds 100g. Spread the mincemeat evenly over the dough. Knock back the dough, shape into a ball and place in the tin. Leave the cake to cool in the tin. Gently heat the apricot jam with a splash of water, sieve and brush over the warm loaf to glaze. Leave to prove for 30 minutes to 1 hour - until the dough springs back quickly if you prod it lightly with your finger. . Press the pastry edges together with your fingertips to seal. Roll it slightly to seal, then cut it almost in half lengthways, leaving it just joined at one end – like a pair of legs. So everyone can appreciate the marble pattern and enhance it with some lemon zest and added fresh fruit enhance with! Traditional Christmas flavours whipped cream into the chestnut purée into a bowl and beat the. Dough springs back quickly if you prod it lightly with your hands to make and packed of! A tablespoonful at a time back on heavy pies and n't worry the! The edges of the smaller discs with eggwash and place in the lemon juice and glycerine and beat the until. 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