Tag Archives: pie

Bake Off Challenge Round Up 1! – Great British Bake Off

When The Great British Bake Off was back on our screens this year, I thought it would be a good idea to start a challenge to collect people’s Bake Off inspired bakes. After I have watched an episode I always want to make what they have been making. I can’t imagine how busy they must be practising their bakes each week, I hardly have time to just to one bake at the moment! There were some fantastic entries into the Bake Off Challenge this month, so thank you to everyone that entered. Each round up is done after 4 episodes of The Great British Bake Off, so the deadline for the next round up is 5th October. You can find out how to enter the challenge here.

First up was LauraLovesCakes with this absolutely delicious looking Peaches and Cream Upside Down Cake. I love the idea of filling an upside down cake and think peaches and cream sounds like a great combination to use.

Next was my entry. I was inspired by the Upside Down Cakes on The Great British Bake Off because I hadn’t made one for ages! I made a Spiced Vanilla Nectarine Upside Down Cake with Honey Roasted Pistachios.

Next up is 52 Bake n Cakes with a gorgeous Strawberry and White Chocolate Cream Cake, using a recipe from The Great British Bake Off book!

The next 3 entries came from Lindsay at Baking, Making and Crafting with Mrs M. She has been very busy baking Bake off inspired bakes! First up is a fabulous Rainbow Cake, although baked a little while ago she was reminded of it by the hidden design cakes. The layers look fantastic!

 Lindsay’s next entry was an excellent attempt at Paul Hollywood’s 8 strand plaited loaf. Well done!

Lindsay’s final entry to this month’s Challenge was Mary Berry’s Treacle Tart, it looks great, with a lovely woven top and not a soggy bottom in sight!

The next entry came from Beckie at Bees Teas, she made a delicious Quick Cheese, Chilli and Walnut Bread using a no yeast and no knead recipe. It sounds like a great combination.

 Michelle from Utterly Scrummy Food for Families made a GBBO inspired Peach Upside Down Cake. It looks yummy!

The next entry was from Nicola at Nic’s Feasts and Treats. A lovely new blog that you should take a look at. She made a gorgeous Zingy Zesty Lemon Meringue Pie inspired by the tarts they made on GBBO.

 Sally at PiggyBakes was inspired by the Bagel making on Great British Bake Off and made some fantastic Blueberry Bagels using John’s recipe. They look great!

Vikki from Cake Fairy Blog made a fabulous looking Team GB cake for the Opening Ceremony, with a hidden design of red and blue layers. It looked beautiful but unfortunately she dropped it and didn’t manage to try any of it, although she did manage to get a photo to show the layers inside.

I was also inspired by the bagels on The Great British Bake Off and made some Sun dried Tomato and Parmesan Bagels.

Thank you for the amazing entries, I can’t wait to see all of the entries for the next round up! Read how to enter the challenge here.

Lottie xx



Pumpkin Pie

Pumpkin Pie

This year was the first year I ventured into the world of pumpkin pie. This year we had an absolute mountain of pumpkin flesh left over from our carved pumpkin that I thought I would give it a go!

So to make this pie:
First you need to make the pastry:
260g plain flour
110g unsalted butter
25g icing sugar
1 egg
2 tbsp water
Mix together the dry ingredients until they are like breadcrumbs and then bind together with the egg and water. Wrap the dough in clingfilm and leave it to rest in the fridge for half an hour.
Lightly dust a surface with flour and roll out the dough. Line a pie dish/tart tin with the pastry and trim the edge. Lay a sheet of greaseproof paper over the dough and fill with baking beans.
Bake the pastry in an oven (170C) for 15 mins, removed the paper and beans and bake for another 15 mins.

For the filling:
The recipe I used for the filling called for a can of pumpkin puree, but I was making my own and so had to guess. I simmered the pumpkin flesh in water with a little brown sugar until it was soft. I then drained it and blended it to a puree. To make sure all the excess water was out I then left the puree in a seive over a bowl for a couple of hours. In the end I had about 400g of pumpkin puree.
You also need:
1 egg
230ml evaporated milk
220g caster sugar
1tsp salt
1 tsp cinnamon
1/2 tsp ginger
2 tbsp plain flour

Simply mix everything together in a bowl until it is smooth, pour into the baked pastry crust and bake in the oven at 170C for about an hour. The filling should be firm when it is done.
To finish, dust with icing sugar.

Success! I shall be making it again! It was delicious served warm.
And with the rest of the pumpkin….pumpkin soup of course! mmmmmmm!

Lottie xx