One Tin Bakes: Sweet and simple traybakes, pies, bars and buns (Edd Kimber Baking Titles)

Product Information

NOTE: For this recipe, roughly chop the bars of chocolate to get different sized pieces, which gives a more interesting taste and texture. Tahini also pairs beautifully with milk chocolate, so use whatever you prefer. One Tin Bakes speaks to the nostalgia of baking -- many recipes remind me of the treats that I enjoyed as a kid. While I adore the Rice Krispy treats of my childhood, Kimber offers a version with more flavour and texture by using brown butter and by adding pretzels, peanuts, cacao nibs, and chopped chocolate. Since I didn't have any Rice Krispies in my pantry, I opted to used puffed rice -- a different texture than the crisped version although nonetheless delicious! In his recipe notes he also encourages the home baker to use their imaginations in coming up with their own combinations. For the brownies, sift the flour, cocoa, salt and baking powder into a large bowl. Put the butter and dark chocolate in a heatproof bowl and set over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), stir occasionally until fully melted, then take the bowl off the heat. Sift the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and whisk to combine. Make a well in the middle, pour in all the remaining ingredients and whisk everything together just until smooth.

The word patisserie make us think of impossibly complicated recipes that can only be carried out by the most talented pastry chefs, but Edd Kimber wants to change that. With step-by-step photos for pastries and icings, it's easy to get your head around the more complex techniques, and the fantastic photography of bright, multi-layered cakes looks beautiful. You'll be a contestant on Great British Bake Off in no time!' -- Great British Food magazine Put the sugar, eggs and lemon zest in the processor bowl and process for about one minute. With the machine still running, slowly pour in the oil. Once fully combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly. For the filling, beat the peanut butter, butter, icing sugar and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping. Once the slab scone is cool, remove it from the tin, spread the clotted cream all over the top and dot with the macerated strawberries, drizzling over any syrup in the bottom of the bowl, too. Cut into portions and serve. Meanwhile, preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30–35 minutes, or until golden brown.

Try this recipe from the book

Tray cooking is kind of trendy right now, plenty of cookbooks with the concept of using a one pot tray, even when sometimes it does not make much sense. Maybe it is to make it seem EASIER for readers, or maybe to reassure readers they do not need to buy (or store) more new stuff (in fact a lot of cookbooks seem geared towards urban readers with small small kitchens and easily accessible ingredients from all over the world).

Edd Kimber reveals the secrets of the Parisian pastry shop, with step-by-step instructions to take the fear out of French classics like cherry clafoutis, éclairs and seasonal favourites like Buche de Noël.' -- Country Living Place the chocolate and cream into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes, then pour over the filling and spread into an even layer. Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips.When you take out the chocolate to stir it may look coarse and grainy. Ensure you stir it until smooth and melted before returning to the oven. Once it’s ready, scrape into a heatproof bowl and set aside. Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt and mix together. This simple pistachio cake is made in a food processor, so it takes just minutes to prepare and the machine does all the heavy lifting for you. Timings

Bake for 35–40 minutes, or until lightly browned and the cake is set in the middle. Set aside to cool completely in the tin before using the parchment paper to lift it out. For the cake, place the butter, sugar and lemon zest into a large bowl and beat together using an electric mixer for about 5 minutes or until light and fluffy. Bake for 25–30 minutes, or until golden all over and just a little darker around the edges. Leave to cool in the tin for 15 minutes before adding the ganache. After a total of 7 hours you should see the dough has expanded, pushing to the sides of the tin, and it should have nice signs of fermentation on the top of the dough. Using lightly oiled hands gently press the dough into the corners if it hasn’t already reached them. Cover the tin with clingfilm and refrigerate for anything up to 24 hours. For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled.Kimber won the first The Great British Bake Off and is author of the bestselling The Boy Who Bakes. Here, he's collected 80 recipes for celebratory cakes and posh treats. His Buche de Noel (yule log) is a spectacular chocolate fest: chocolate on the outside and chocolate on the inside with a caramelised pear stuffing.'-- The Lady To make the cheesecake, place all the ingredients into a large bowl and mix together until smooth and evenly combined. Pour the cheesecake mix evenly over the base. Place the butter, cocoa and sugar into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and stir until the butter is melted and everything is smooth.

Before we get to the recipe I do need to make one confession and one correction. The recipes were developed and tested with a scale, it’s the method I find the most straightforward and it ensures accurate baking. To make the book more universal the ingredients were also listed in cups and ounces to make the book accessible to those who don’t use a scale (although I will encourage you to try, kitchen scales are very low cost and it means you don’t have to convert recipes that use grams plus most importantly it means less washing up). After the book was sent to some friends in the US an error in one element of one recipe was spotted. I have had the error corrected for future print runs but I wanted to make sure you have the correct recipe ahead of the books wide US release. The error is in the streusel recipe for these bars and it is the American measurements which are wrong. I have made the recipe many times and the gram measurements are all completely fine. Also after the error was spotted I went through the book looking for any other issues with the conversion to cups and I haven’t found any. Apologies for the error, it was done during the edit process and because I don’t work with that system of measurements on a daily basis I missed it. The recipe below is the updated corrected recipe for your enjoyment. Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin, then line with a piece of parchment paper that overhangs the two long sides. Remove from the heat and whisk in the bicarbonate of soda and 1 tablespoon water, then pour this and the raisins over the oat mixture and stir to coat. While still warm, tip into the prepared tin and press into an even layer. Bake for 20–25 minutes, or until golden brown, then remove and leave to cool completely in the tin. Edd Kimber is a genius of a baker and has a real talent for inspiring the rest of us to have a go with his easy-to-follow and enthusiastic recipes. Here you can create some real Christmas show-stoppers with a bit of Edd's help.' Vegetarian LivingRemove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes. Sift the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and whisk to combine. Make a well in the middle, pour in all the remaining ingredients and whisk everything together just until smooth. Pour the batter into the prepared tin and spread evenly.