I watched the first episode today on replay, and I have to admit I did enjoy it. The voice over got on my nerves a bit, but I enjoyed watching Eric and bakers baking delicious cakes. In the first section of the program, the bakers have a bake off and then the winner has a masterclass with Eric. I am looking forward to watching the rest of the episodes.
Make sure you tune in on Thursday the 15th March 2012, to watch our good friend Dom from Belleau Kitchen taking part in the show. I have high hopes for him winning the masterclass.
|making shortcrust pastry|
I wonder if Cooper will be appearing on shows like this as a guest in years to come or even have his own show. He certainly has a love of baking and when he goes to playgroup all he wants to play with is the toy kitchen.
Maple Pecan Sticky Bars
A sticky maple flavoured toffee bake with pecans over a buttery shortcrust base. This recipe comes from Baking Mad with Eric Lanlard, shown on Channel 4, March 2012.
- 175g toasted pecan nutes, roughly chopped
- 100ml pure maple syrup
- 200g light muscavado sugar
- 1 tbsp whipping cream
- 150g unsalted butter
- 1 tsp vanilla extract
- 100g unsalted butter, softened
- 75g golden caster sugar
- 1 egg yolk
- 175g plain flour
1. Preheat oven to 180°C/160°C fan/350°F/Mark 4. Butter a 23x23x5cm cake tin.2. To start, make the short crust pastry base. In a large bowl mix together the butter and sugar with your hands, and finally add the egg yolks and mix. Add the flour and beat until a soft dough is formed. Gather the dough together and press it into the bottom of the tin and 2cm up the sides (I rolled my pastry). Bake for about 18-20 minutes, or until golden (I blind baked my pastry with baking beans). Remove from the oven, but leave the oven on whilst you make the filling.3. To make the filling; in a medium saucepan combine all the ingredients except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, then mix the nuts and vanilla extract.4. Pour the hot filling over the crust and bake in the oven for about 15 minutes until the filling is bubbling in the centre.5. Allow to completely cool in the tin where the filling will become firm, then chill in the refrigerator for at least 1 hour and up to 2 hours.6. When chilled, cut into bars with a large sharp knife.
DetailsTotal time: Yield: 16 squares
(Disclosure: this post was written on behalf of bakingmad.com who provided me with a recipe, flour, sugar and a small bottle of vanilla extract. I was not required to write a positive review. The opinions I have expressed are my own.)