I’m rustling up some dinner, or attempting to whilst Lucas runs in and out of the kitchen. Daddy arrives home, we have dinner, read stories, bath Lucas in the laundry tub, more stories and attempt to settle Lucas for bed. Finally, an hour later, around 10pm, I ease on to the sofa full of excitement. Cup of tea in hand, I’m about to get my Great British Bake Off fix for the week. We can’t get iPlayer in Kenya but usually someone has uploaded it to YouTube so us addicts can watch it. I browse around anticipating an hour of baking to take my mind off baking (!). I look forward to this all week.
No one has uploaded it!!
Gutted, I decide we would have to make our own great British Bake Off, so here it is staring Lucas Jeremiah!
(Click on the Video to watch Lucas in the Great Kenyan Bake Off)
As you can see by the clips we did manage to download it eventually!
borrowed from Paul Hollywood’s recipe for the technical challenge!
For the sweet pastry
165g/5¾oz plain flour, plus extra for dusting
25g/1oz ground almonds
120g/4¼oz chilled unsalted butter, cubed
55g/2oz caster sugar
1 free-range egg
For the custard filling
700ml/1¼ pint full-fat milk
7 free-range egg yolks
90g/3¼oz caster sugar
freshly ground nutmeg
1. To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
2. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough.
3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.
4. Preheat the oven to 200C/400F/Gas 6.
5. Roll out the sweet pastry on a lightly floured work surface.
6. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish.
7. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy.
8. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles.
Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.
9. Sprinkle a small pinch of ground nutmeg into the middle of each tart.
10. Bake the tarts in the oven for about 10-15 minutes, then turn the temperature down to 180C/350F/Gas 4 and bake for another 10 minutes.
11. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.
12. Cool in the tin for 30 minutes and then carefully remove from the moulds.
Dishing out the tarts
Too cool for school