For many people, September can be a bittersweet month. The days definitely start to get cooler and shorter, as summerrecedes and autumn advances. But it’s not all bad news! The sheer joy that is The Great British Bake Off (GBBO) returns, bringing with it heaps of inspiration for kitchen creativity. Keen bakers should also start planning for the annual World’s Biggest Coffee Morning, organised by cancer charity
Macmillan. The official date this year is Friday 24th September, but it can be held at any time. Caple is proud to support this worthy initiative with a variety of team baking efforts and associated fund-raising. If you’re keen to join in too, but aren’t quite sure where to start, help is at hand. Our national trainer Jo has sourced six baking recipes inspired by GBBO categories (and contestants). On your marks, get set, bake!
GBBO’s signature section is all about the cooks showing off their tried-and-tested baking recipes. These give a great insight into the contestants’ baking ability, creative flair – and their personalities. I love seeing how they adapt certain classics, and introduce a tasty twist to the traditional.
Former contestant Hermine’s Moroccan Tagine Pasties from series 11 are the perfect example of this. I enjoy a classic Cornish pasty, but there’s something very special about the combination of tender lamb and spices in this version that really makes my mouth water.
Chilling the pastry properly before assembling and baking is vital to its success. With a net capacity of 294 litres, our RiL1796 Tall In-Column Larder Fridge provides plenty of space to keep everything cool. It features Caple Fresh technology, which eliminates ethylene gas (a food by-product) to maintain maximum freshness. It also includes our Cool Air-flow system for even chilling.
Another of my much-loved GBBO pastry baking recipes is former contestant Jon’s ‘Dinner for Two’ Samosas, from series 9. This features chicken and pesto samosas, followed by samosas filled with creamy orange custard. Sweet AND savoury heaven! The chilli jam is one of my favourite components. I make it regularly, as it’s really versatile and enhances a huge range of other dishes.
Cleaning jam jars
As with all preserves, it’s important to sterilise your storage jars first, to remove any bacteria, yeasts or fungi. Our SO110SS Sense Built-In Combination Oven offers a super easy way to do this. Simply put your clean jars inside, and activate the full steam setting for ten minutes.
It really is as simple as that! I’m a big fan of steam cooking because it’s so easy, healthy and fuss-free. This model offers ten different functions, including steam, turbo grill and steam, and fan heat with steam. It includes a practical descaling programme, too.
Function and form: Our SO111SS Sense Built-In Combination Oven combines a sleek design with the latest technology and is ideal for fans of combination cooking.
There’s no denying that GBBO’s technical bakes can be tricky. Yet in theory they sound so simple! Each contestant receives the same basic recipe, ingredients and instructions. They then have to produce a very similar finished product. But it’s the more unfamiliar baking recipes, combined with super sparse instructions, that make this so challenging.
Happily, I’ve tracked down the full information for GBBO judge Prue Leith’s Vegan Chocolate & Raspberry Tarts. These are perfect if you need an early autumn pick-me-up. And the dairy alternatives work so well you’d never know this was a vegan dessert!
Every baker is keen to avoid the dreaded ‘soggy bottom’. Choosing the Turbo base heat function of our C2362 Sense Electric Single Oven should produce delicious, crisp pastry every time. This stylish model also incorporates a generous 67-litre capacity – plenty big enough if you’re cooking for a crowd. It also features self-cleaning catalytic liners and an enamel interior for easy maintenance.
A Paul Hollywood favourite
I can’t guarantee you a coveted ‘Hollywood Handshake’. But this recipe, for GBBO judge Paul’s Latticed Cherry Pie & Custard, will generate overwhelming gratitude when you serve it to any lucky guests, family or friends. The latticing can be fiddly if you’re a first-timer, but it’s definitely worth persevering: practice makes perfect!
I’d recommend baking this pie in our C2239 Classic Pyrolytic Single Oven. Use the Turbo conventional heat for a crisp pastry top and base. And the pyrolytic self-cleaning function will deal effortlessly with any messy cherry juice spillages. All baked-on leaks and drips, whichever baking recipes you try, will be carbonised into fine ash, which you then wipe away easily with a damp cloth.
Not everyone has hours to spend slaving away over a GBBO Showstopper. But if you do have a coffee morning coming up, you can’t go wrong with the classic baking recipes. Former GBBO winner David’s Vanilla Sponge Cake (series 10) is my go-to recipe for almost any celebration. The results it produces are fool-proof, light and fluffy. I fill mine with double cream and raspberry jam, and often make two at a time!
If you also need to batch-cook sponge cakes, our C2902 Sense Electric Single Oven can easily accommodate two sponge tins side-by-side with room to spare. It features a 96-litre capacity and 13 functions. Its tripled-glazed doors incorporate heat-reflective glass and a full-width inner seal to make sure the heat stays in – but the handles stay cool.
Afternoon tea anyone?
Another favourite classic baking recipes of mine is for scones. Perfect served warm from the oven with jam and clotted cream, no afternoon tea is complete without them. The key to keeping scones light is to work fast, handle the dough as little as possible, and bake in a hot oven.
I use the boost function on our C2101 Sense Electric Single Oven to achieve the right temperature quickly and economically. This versatile 67-litre model also includes our MotionHeat+ technology, to ensure even cooking results, the perfect rise, and zero flavour/aroma transfer.
Keen to counteract the calories with some lighter options? Click below to discover a selection of Jo’s easy healthy meal ideas.
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