edd kimber

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Mixed Fruit Tart

plain flour, plus extra for dusting

golden caster sugar

unsalted butter,

mascarpone

double cream

vanilla bean paste

tbsp icing sugar

fruit(we used cherries, redcurrants

Mixed fruit tart

Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.

On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.

To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round

St Lucia Saffron Buns

milk

pack saffron

strong white bread flour

sachet fast-action yeast

egg, beaten, plus extra for egg wash

currants

St Lucia saffron buns

Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.

In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.

Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.

When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings

Bagels

sachet

yeast

strong white flour,

brown sugar

tbsp bicarbonate of soda

Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.

Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.

Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.

Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.

Leave for around 30 mins or until risen and puffy, then remove the cling film.

Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.

Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.

Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).

A rich, creamy cake inspired by classic Vietnamese iced coffee. Bake Edd Kimber's showstopping creation with our step-by-step guide

Vietnamese coffee loaf cake

plain flour 165

cocoa powder 50

baking powder ¾ tsp

bicarbonate of soda 1 ¼ tsp

fine sea salt ½ tsp

light brown sugar 200 grams

unsalted butter melted to make 80 milliliters, then cooled

soured cream 150 milliliters

black coffee 135 milliliters

egg whites 2 large

black coffee 100 milliliters

unsalted butter 120 grams, room temperature

sweetened condensed milk 125 grams

vanilla bean paste 1 tsp

white chocolate 100 grams, finely chopped

double cream 4 tbsp

espresso powder 2 tsp

The ultimate chocolate chip cookies made with brown butter, chunks of caramel, salted peanuts and lots of chocolate

Brown Butter Salted Peanut Caramel Chocolate Chip Cookies

caster sugar

unsalted butter

light brown sugar

eggs

plain flour

tsp baking powder

tsp bicarbonate of soda

tsp fine sea salt

dark chocolate

roughly chopped salted peanuts

To make the caramel line a baking tray with either parchment paper or a silicon matt. Place the caster sugar into a saucepan set over medium heat and cook until the sugar has fully melted and the caramel is a deep brown colour, that of an old penny. Immediately pour it out onto the prepared baking tray, spreading out a little so thats it not too thick. Set aside for 30 minutes or until it hardens like glass.

To make the cookie dough place the butter into a saucepan and over low/medium heat cook until the butter has melted and then, stirring occasionally, cook until the butter has browned. At first the butter will bubble and splatter, this is the water cooking out from the fat, and then it will foam. When it foams stir the butter more frequently and look for signs the browning has happened. You should be able to smell the change, the aroma will become nutty and toasty. The milk solids will also turn a golden brown. Remove from the heat and pour into a large bowl and set aside for 10 minutes to cool. When browning the butter be careful as this process happens very quickly and if you don’t keep an eye on the pan the butter can go from perfectly browned to burnt in the matter of seconds.

Once the butter has cooled add the sugars and using an electric mixer with the beater attached beat together for a couple minutes to combine. Add the eggs and yolks and beat on medium speed for about 3-4 minutes or until the mixture is pale. Add the vanilla and mix in briefly to combine.

In a separate bowl whisk together the flour, baking powder, bicarbonate of soda and salt. Add this mixture to the butter mixture and mix on low speed just until a dough if formed. Add the peanuts and chocolate. Take a wooden spoon and bash the caramel into little pieces a cm or two wide. Tip this into the bowl with the chocolate and peanuts and mix briefly until everything is evenly distributed. Refrigerate the dough for two hours.

Just a quick note on refrigeration, these cookies contain hard caramel and excessive refrigeration or freezing will cause issues, the caramel will start to liquify and so whilst I would normally encourage you to freeze the dough for future use, with these its more of a case of make, bake and share.

Once the dough is chilled form into cookies about 70g in size. One word of caution when shaping these is that the caramel can be a little sharp. You can roll these into balls, just be careful not to stab yourself with caramel, or you can use a cookie scoop so you don’t have to touch the dough itself. Place the cookies onto parchment lined baking trays, leaving plenty of space for spread (6 cookies per tray is good for regular sized baking trays). Sprinkle with a little salt, leave off of course if you prefer, and bake for about 14-16 minutes or until golden brown around the edges and just a touch paler in the middle. You may find when baking these that they come out of the oven an unusual shape and this is down to the caramel. When the cookies bake the caramel liquifies and sets again on cooling but the melting can mean it makes the cookies spread a little randomly. To correct this I take the cookies out a few minutes before they’re done baking and use large round cookie cutter to scoot them back into shape, and then I repeat this once the cookies are baked.

Remove the cookies from the oven and allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Kept in a sealed container the cookies will keep for 4 days.

Chocolate chip cookies made using sourdough discard

Sourdough Chocolate Chip Cookies

tsp baking soda

sea salt

sourdough starter discard (100% hydration)

tsp vanilla extract

dark chocolate, roughly chopped

Place the butter into a saucepan and over medium/high heat cook until the butter melts, bubbles and then foams. Keep a close eye on it as it can burn quickly, when the milk solids have browned the water will have been evaporated off so remove from the heat and set aside for 30 minutes or so, to cool slightly. Once browned you should have 185g unsalted butter left (thats if using butter with an 82% fat content).

Whilst the butter is browning place the flour, baking powder, baking soda and salt into a large bowl and whisk together to combine.

When ready to make the cookies place the butter and sugars into a large bowl and using an electric mixer, fitted with the whisk attachment, whisk for a couple minutes to combine and to break up any lumps. Add the egg yolks and whisk for 2-3 minutes on medium/high. Don’t worry if this looks separated or greasy at the moment, it will come together once we’ve added the starter.

Place the bowl on your scale and measure in the required sourdough discard, adding the vanilla as well. Mix in for a few minutes or until the mixture becomes smooth and fully combined, it should look a little like a thick cake batter.

Add in the flour mixture and mix in on low speed, just until everything comes together as a dough. Finally, switch to the paddle attachment and add the chocolate, mixing briefly until evenly distributed. Press a sheet of clingfilm onto the surface of the cookie dough and refrigerate for at least 4 hours before baking (my preferred time frame to bake these is between 4-24 hours).

When ready to bake preheat the oven to 180C (160C Fan) and line a couple baking trays with parchment paper. Roll the cookies into balls roughly 70g in size, placing 6 per baking tray, with plenty of space between each one as these will spread. Sprinkle the cookies with a little flaked sea salt.

Bake in the preheated over for about 16-18 minutes or until the cookies are lightly browned around the outside. If the cookies come out a little puffy looking give the baking tray and firm tap on the counter to help them flatten a little. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

https://www.youtube.com/watch?v=42fmCChjBJg

A recipe inspired by new cookbook, One Tin Bakes, this is gorgeous pistachio sheet cake with a cherry topping and a silky cream cheese frosting

Pistachio and Cherry Sheet Cake

limes

pistachios

ground almonds

cherries

lime

tsp almond extract

full fat cream cheese

icing sugar

Preheat the oven to 180C (160C Fan) and lightly grease a deep 9x13 brownie tin and line the base with parchment paper

Place the pistachios into a food processor and pulse until finely ground, you’re looking for the same consistency as ground almonds. Add the flour and almonds and pulse to combine. Tip the nut mixture into a large bowl and whisk in the baking powder and salt.

lace the butter, sugar and lime zest into the bowl of a stand mixer (you can also make this with an electric hand mixer) and, using the paddle attachment, cream together for about 5 minutes, on medium speed, until light and fluffy. Add the eggs one at a time, beating until fully combined before adding the next.

Once the eggs are combined add the nut mixture and mix on low speed until combined. Scrape the mixture into the prepared tin and spread into an even layer.

Bake the cake in the preheated oven for about 50-55 minutes or until the cake springs back to a light touch and is pulling away from the sides of the tin. Remove from the oven and set the tin on a wire rack to cool completely.

Whilst the cake is baking start making the compote. Mix together the cherries, sugar, lime zest and almond extract, if using, and set aside for the moment. The almond extract amplifies the cherry flavour but you can leave it out if you prefer.

When the cake is baked remove from the oven and set the tin on a wire rack to cool completely. To finish the compote tip the cherry mixture into a small saucepan and cook over medium heat until the mixture comes to a boil. Continue cooking for a couple minutes before using a slotted spoon to transfer the cherries to a bowl, leaving the cooking juices in the pan. I cook the cherries for a couple minutes to soften them but remove them before they break down into mush. Continue cooking the juices until reduced and slightly syrupy. Scrape the syrup over the fruit and then transfer to the fridge to cool completely.

For the frosting place the cream cheese and butter into the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium/high speed until creamy and lump free. Slowly add in the icing sugar beating until light and fluffy. Add in the vanilla and salt and beat to combine. Spread the frosting over the cooled cake and top with the compote, sprinkling over a couple tablespoons of chopped pistachios.

Try Edd Kimber's indulgent whisky and rye salted caramel apple pie. This apple pie recipe is a great twist on the classic. Whisky is added to the thick and crunchy pastry, and caramel added to the apple filling for a more decadent and grown up taste. Plus Edd's step-by-step guide to the perfect lattice crust

Whisky and rye salted caramel apple pie

plain flour 200 grams,

wholemeal rye flour 100 grams

caster sugar 2 tbsp

unsalted butter 250 grams, diced into 1cm pieces

tbsp

egg yolk 1, beaten

sugar,

caster sugar 200

unsalted butter 35 grams

flaky sea salt a large pinch

double cream 180 milliliters

Granny Smith apples 3 large

Braeburn apples 3 large

lemon 1/2, juiced

light brown sugar 2 tbsp

cinnamon 1/2 tbsp

ginger 1/2 tbsp

This recipe from Edd Kimber makes some seriously good chocolate crinkle biscuits. With a rich, fudgy centre and sugar-dusted exterior, these dainty cookies make the perfect snack to enjoy with a cup of coffee

Chocolate crinkle cookies

dark chocolate 200 grams, finely chopped

unsalted butter 100 grams, diced

caster sugar 100

light brown sugar 150 grams

eggs 2

wholemeal rye flour 130 grams

baking soda 1 tsp

icing sugar 100

Sandwich ginger biscuits with a creamy, zesty filling to make these gluten-free teatime treats that are aromatic with wintry spices - cloves, nutmeg and cardamom

Ginger cookie sandwiches with lemon mascarpone

light brown soft sugar

black treacle

vanilla extract

¼ tsp bicarbonate of soda

gluten-free flour

ginger

½ tsp ground black pepper

nutmeg

¼ tsp ground cloves

cardamom (the seeds

demerara sugar

lemon curd

To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling film and chill for at least 4 hrs.

Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies.

Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely.

To make the filling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag fitted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge – the texture will turn soft and cakey (this is no bad thing).

Edd Kimber has crossed the flavours of a babka with the look of Swedish cinnamon buns to create these chocolate and salted pistachio babka buns

Edd Kimber's babka buns

bread flour 500 grams,

caster sugar 30

dried yeast 7 grams

lemon 1, zested

milk 275 milliliters

unsalted butter 75 grams

eggs 2, 1

dark chocolate 75 grams

icing sugar 2 tbsp

cocoa powder 2 tbsp

sea salt flakes

caster sugar 75 grams

vanilla extract 1 tsp

Check out Edd Kimber's seriously impressive spiced chocolate oatmeal pie. This recipe is a great alternative to pecan pie and a real indulgent crowd pleaser

Spiced chocolate oatmeal pie

flaky pie dough 1/2 quantity, (see link to Edd Kimber's recipe below)

flour,

egg 1, beaten

jumbo rolled oats 150 grams

golden syrup 375 grams

eggs 5

dark brown muscovado sugar 125 grams

spiced dark rum 3 tbsp

cinnamon 1 tsp

cardamom 1/4 tsp

vanilla bean paste 1/2 tsp

dark chocolate 150 grams, finely chopped

Check out our indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.

Top 17 edd kimber recipes from across the web

The most viewed edd kimber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mixed Fruit Tart

St Lucia Saffron Buns

Bagels

Vietnamese coffee loaf cake

Brown Butter Salted Peanut Caramel ...

Brown Butter Salted Peanut Caramel ...

Sourdough Chocolate Chip Cookies

Pistachio and Cherry Sheet Cake

Whisky and rye salted caramel apple...

Chocolate crinkle cookies

Ginger cookie sandwiches with lemon...

Edd Kimber's babka buns

Spiced chocolate oatmeal pie

Biscoff cheesecake

Bagels

Dorset apple cake

Baileys tiramisu trifle

Top 17 edd kimber recipes from across the web

The most viewed edd kimber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed Fruit Tart

St Lucia Saffron Buns

Bagels

Vietnamese coffee loaf cake

Brown Butter Salted Peanut Caramel ...

Brown Butter Salted Peanut Caramel ...

Sourdough Chocolate Chip Cookies

Pistachio and Cherry Sheet Cake

Whisky and rye salted caramel apple...

Chocolate crinkle cookies

Ginger cookie sandwiches with lemon...

Edd Kimber's babka buns

Spiced chocolate oatmeal pie

Biscoff cheesecake

Bagels

Dorset apple cake

Baileys tiramisu trifle

The most viewed edd kimber recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine