Bake with
Bonne Maman

method

Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Line a large baking sheet with non-stick baking parchment.

Place the egg whites in a grease-free, clean bowl and using a hand-held electric whisk, beat to stiff peaks.

Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 minutes. Spread the meringue mixture onto the prepared baking sheet and level out. Sprinkle with the flaked almonds.

Bake in the centre of the preheated oven for 10 minutes. Reduce the temperature to 170°C (fan oven 150°C), gas mark 3 for about 15 minutes until firm on top but still soft and mallowy beneath.

Remove the meringue from the sheet and allow to cool. Turn out onto a clean sugared tea towel and remove the parchment paper.

To make the filling, whip the cream to soft peaks and spread onto the meringue. Lightly spread over the compote and roll up along the longest edge using the tea towel to form the roulade. Chill, then serve dusted with icing sugar.

COOK’S TIP
* For a lower-fat alternative, whip a 150 ml carton double cream until it just holds its shape, then fold in 150 ml (¼ pint) low-fat Greek yogurt and continue as above.

Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.

method

Place the conserve, wine, sugar, Grand Marnier and Cassis in a saucepan, stir to mix and leave over a very gentle heat for about 20 minutes or until the sugar has dissolved. Remove and allow to cool for about 30 minutes.

Add the cream to the conserve and wine mixture. Using a hand-held electric whisk, whisk until the mixture stands in soft peaks – this will take slightly longer than whisking cream due to the extra liquid. Take care not to overwhip as the mixture may separate.

Pipe or spoon into tall glasses and place in the refrigerator for 30 minutes to set. Serve with Bonne Maman Galettes.

COOK’S TIPS
* Add the cream to just half the conserve and wine mixture and continue as above. Divide the remaining conserve and wine mixture between the serving glasses and top with the syllabub to get a layered look.
* Try blending different Bonne Maman conserves and liqueurs for totally different puddings. Use Black Cherry Conserve with Cassis or Kirsch, Raspberry Conserve with vodka and Cassis or Blackcurrant Conserve with Cointreau and Cassis.
* Make half the quantity and use to sandwich a light sponge cake for a special afternoon tea.

Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.

method

Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin with non-stick baking parchment.

Place all the ingredients except the conserve into a mixing bowl and using a hand-held electric whisk blend the ingredients together until smooth.
Alternatively, beat with a wooden spoon for 2 minutes.

Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake. Bake on the centre shelf in the preheated oven for about 40–50 minutes until a skewer pushed into the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10 minutes then turn out and leave to cool completely on a wire rack.

COOK’S TIPS
* The cooled cake will freeze for up to 1 month. To use, thaw overnight at room temperature.
* If you don’t want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.

Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.