I love Mr. Kipling’s Cherry Bakewells so much, I think that I could eat them for ever and ever, until I had to have my clothes specially made for me, with the fabric taken from three-man-tents.
So I really wanted to make cherry bakewells. Problem: I didn’t have a cherry bakewell recipe. A sensible person would have gone on the internet and found one. I am not a sensible person. I decided instead to use the Bakewell Tart recipe from The Great British Book of Baking and adapt it. Even though it’s a recipe for a whole big tart and I was making little ones and I didn’t have proper trays to make them in, only mini muffin tins.
But still. I had a free day and thought I should have a go. I adapted the recipe a little bit (I didn’t have almods for one thing) but most of it is the same as in the book.
For the pastry
- 175g plain flour
- 2 tablespoons caster sugar
- 115g chilled and diced butter
- 1 egg yolk mixed with two tablespoons of cold water
For the filling
- 60g soft butter
- 60g caster sugar
- 1 egg
- 30g self-raising flour (but I recommend plain)
- A splash of almond essence
For the topping
- 100g icing sugar
- 1 teaspoon lemon juice
- cold water
- glace cherries
Okay. So the first step is to sift the flour and sugar into a mixing bowl. The recipe calls for a pinch of salt — however, I don’t use salt in my cooking at all (blame my mother) so I didn’t put it in. Then add the diced butter, shake the bowl so that the butter is covered in flour and start to rub the flour and the butter together between your fingertips. When done, it should look like fine breadcrumbs.
When you think it’s finished, pick the bowl up and shake it. The lumps will come to the top and you can make sure it’s all nicely rubbed in.
- Make sure the butter is chilled
- Use one egg yolk, not two (even if they are small)
- Use a bigger tray
- Use plain flour for the filling
- Roll the pastry out more
Apart from that, this was a grand recipe. They disappeared from my kitchen very quickly, which is always a good indication that something went right.