Dan Doherty’s lemon s’mores meringue pie

 2 Hours + Chilling

 Makes 6

This recipe for lemon s’mores meringue pie comes from

Dan Doherty of Duck and Waffle and makes for a
stunning dinner party dessert. S’mores are roasted
marshmallows sandwiched between biscuits. Toasted
marshmallows added to the filling of this pie give it an extra bump of flavour and a gooey texture.

Ingredients

For the pastry

 plain flour 250g, plus more for dusting

 icing sugar 85g

 vanilla pod ½, seeds scraped out

 butter 125g (plus some for the tins)

 egg 1 small

For the lemon curd

 eggs 4

 sugar 350g

 lemons 4, zested and juiced

 
butter 250g, cut into 2cm cubes

 small marshmallow pieces a small handful

For the Italian meringue topping

 caster sugar 300g

 egg whites 120g

METHOD
 STEP 1

Sift the flour and icing sugar together, and add the vanilla seeds. Rub in the butter, then stir the egg
in to make a dough. Cover in clingfilm, then leave to rest in the fridge for 30 minutes.

 STEP 2

Heat the oven to 200C/fan 180C/gas 6. Flour your surface and butter 6 x 10cm individual tart cases.
Roll out the pastry to 2mm thick and cut into circles with a 15cm diameter. Carefully lift each one
into the case and push it in so it fits snugly. Pop back in the fridge to firm up for 20 minutes.
  STEP 3

Take out, line with baking paper or foil, and add a handful of rice or baking beans. Blind bake for 10-
12 minutes, or until the edges start to turn golden brown. Remove the paper and beans and put the
tarts back in for 5 minutes, or until the case is cooked. Take out and cool at room temperature.

 STEP 4

To make the curd, mix the eggs, sugar, lemon zest and juice in a large glass bowl and sit over a pan of
simmering water. Whisk continuously until the mixture thickens. This should take 7-8 minutes. Beat
in the butter a few cubes at a time until the curd is smooth. Cool with a piece of parchment paper or
clingfilm on top.

 STEP 5

Spread the marshmallows on a tray and toast with a blowtorch or under a hot grill until dark brown.
Scrape them out, add to the curd and stir. Don’t worry about any lumps. Re-clingfilm the curd and
allow to set in the fridge.

 STEP 6

To make the meringue, put the sugar in a pan and pour 200g water over it. Heat until the sugar has
dissolved then boil until the temperature reaches 116C on a sugar thermometer.

 STEP 7

Meanwhile put the egg whites in a bowl and whisk at a slow speed. Once the sugar reaches 116C,
increase the speed of whisking to create soft peaks. When the sugar reaches 121C, pour slowly into
the egg whites while whisking at a high speed. Once the syrup has been added, whisk until the
meringue cools to room temperature. Scrape into a piping bag with a 10-12mm plain nozzle.

 STEP 8

Spoon the marshmallow and lemon curd into the tartlets and level to the tops. Pipe the Italian
meringue over, in dots for a neat finish pulling the piping bag un to make a peak on each. Use a
blowtorch or a hot grill, quickly brown the meringue. It will only take a few seconds.
Brooklyn blackout cake 2017
 1 Hour 45 Minutes

 Serves 16

Edd Kimber has put his own twist on this American

classic by flavouring the custard filling with white
chocolate and cardamom and, to keep the original’s chocolate flavour intact and the look of the cake
the same, decorating the outside with a silky-smooth chocolate frosting

This Brooklyn blackout cake 2017 recipe is created by original GBBO winner and expert baker Edd
Kimber.

Here’s Edd’s insider baking knowledge and inspiration for this recipe: The original version of this
cake comes from post-war Brooklyn, created by the now long-gone Ebinger Baking Company.
Originally it was layers of chocolate cake sandwiched and covered with a chocolate pudding (think
thick Angel Delight or custard) and coated in cake crumbs.

Ingredients

 unsalted butter 175g, soft

 light brown muscovado sugar 300g

 caster sugar 100g

 vanilla extract 1 tsp

 plain flour 275g

 cocoa powder 50g

 baking powder 1 tbsp

 salt 1/4 tsp

 strong coffee 150ml

 whole milk 150ml

 egg whites 5, lightly beaten

WHITE CHOCOLATE CARDAMOM CUSTARD

 egg yolks 5

 caster sugar 75g

 cornflour 25g

 whole milk 250ml

 cardamom 1 tsp seeds, finely ground

 white chocolate 75g, finely chopped

FROSTING

 unsalted butter 100g

 dark chocolate 150g

 honey 1 tbsp

 double cream 120ml

METHOD

 STEP 1

To make the custard filling, put the egg yolks, sugar and cornflour in a large bowl and whisk until
light and creamy. In a medium pan, heat the milk and cardamom over a medium heat until just
coming to a simmer. Remove from the heat and pour onto the egg yolks, whisking to combine. Pour
the mixture back into the pan and whisk constantly until the custard has thickened and is smooth.
Scrape back into the bowl and add the chocolate, stirring until fully melted and combined. Press a
sheet of clingfilm onto the surface of the custard to prevent a skin from forming and chill for at least
2 hours.

 STEP 2

To make the sponge, lightly butter and line 3 x 20cm round cake tins and heat the oven to 180C/fan
160C/gas 4. In a large bowl, cream the butter and sugars together until light and fluffy. Add the
vanilla and beat to combine. Meanwhile, in a separate bowl, mix together the flour, cocoa powder,
baking powder and salt. Pour the coffee and milk together into a jug. Add the egg whites to the
butter mixture, a little at a time, beating until fully combined before adding more. Add the flour
mixture to the cake batter in three additions, alternating with the coffee mixture. Divide the batter
evenly between the prepared cake tins and bake for 30-40 minutes, or until the cakes spring back to
the touch and are coming away from the sides of the tins. Allow to cool in the tins for 10 minutes
before turning out onto a wire rack to cool completely.

 STEP 3

To make the frosting, put the butter, chocolate and honey into a heatproof bowl set over a pan of
simmering water and heat, stirring occasionally, until fully melted. Remove from the heat and pour
in the cream, stirring together. Cool until the mixture has thickened to a spreadable consistency.

 STEP 4

To assemble the cake, use a serrated knife to slice a thin layer of sponge from the top of each cake,
creating flat, even layers. Put the offcuts into a bowl and crumble to make crumbs.

 STEP 5

Put one cake onto a serving plate and top with half of the cardamom custard, repeat with the
second cake and custard, then top with the remaining cake. To finish, spread the frosting over the
top and sides of the cake and carefully press the cake crumbs over the whole cake. Kept in a sealed
container this cake will keep for up to three days.
Sausage-Cheddar Balls
 1/4 teaspoon ground pepper
 1/2 teaspoon cayenne pepper
 1 1/2 teaspoons baking powder
 2 cups grated cheddar (1/2 pound)
 1 pound bulk breakfast sausage
 1/2 large yellow onion, grated on large holes of a box grater
 3 tablespoons unsalted butter, melted

DIRECTIONS
Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne
pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter.
With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2
inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked
through, 25 minutes. Serve warm.

LEMON BARS
Ingredients

For the Crust:

 2 Cups of Flour

 1/2 cup of Powdered Sugar

 2 Sticks of Unsalted Butter, at room temperature

For the Filling:

 1 14 oz Can of Sweetened Condensed Milk

 4 Eggs

 2/3 Cup of Fresh Lemon Juice

 Zest of One Lemon

 1/4 tsp of Salt

 1 tsp Baking Powder

 1 Tbsp of Flour

 Yellow Food Coloring (optional)

Preparation

1) Preheat your oven to 350 degrees. Line a 9 by 13 inch baking pan with aluminum foil and set
aside.

2) in a large bowl combine all of the ingredients for the crust and mix together until it forms a dough.
Press the dough in the bottom and half way up the sides of the baking pan and bake for 20 minutes.
remove from oven and let cool for a few minutes.

3) In a large bowl combine all of the filling ingredients and mix until everything is well mixed.

4) Pour into the baked crust and bake for 25 minutes.

5) Cool for 30 minutes at room temperature and 2 hours in the fridge.

6) Dust with confectioner sugar and cut into bars.