Guilty of Blasphemy, a Baking Sacrilege

Not off-topic more an attention grabber

I have gone against my own principles, What! I hear you say.

It’s true but it’s all in an attempt to motivate people to try baking.
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For a long time I’ve been asked hundreds of times can you make it with a flour mix
(most people not wanting to buy all the separate flours and ingredients).
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Well, what’s so horrendous, so blasphemous, so out of character that warrants
A Subject Title like the above?
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I’ve gone against my own principles and used a baking mix OMG!

I know, that’s something that would be unheard off, up to now .

I’m well known for devising recipes from ‘Scratch’
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The Following are recipes using 2 basic mixes and a few other ingredients,
And if I say so myself, I’m quite proud of the End Result!
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I know what you’re all thinking! “ Cut the C**P and get to the point”
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Variations on The Same Theme:

If everybody doesn’t try these ‘easy peasy’ recipes then I give up!
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You will Need:

1 packet of Mrs Crimble’s Pastry Mix
1 packet of Mrs Crimble’s Muffin/Sponge Mix

Pastry Recipe:

Place mix into a bowl add 10g of Gluten Substitute from ‘Orgran’

Mix thoroughly
Make up pastry mix as per instructions
Wrap in Cling Film and rest in the fridge for 1-2 hrs.

Remove from fridge and cut in half
Take one half and roll out on a rice floured surface relatively thinly.
Using a floured rolling pin roll from the centre to the outside all the way around.

Don’t be tempted to pull the roller back towards you, (You’ll tear the pastry)
always work out from the centre in all directions.

Depending what pans you use (I used disposable 6” foil tins about 1” deep)
Cut pastry about 2” larger than the container all around.

You may need to release the pastry from the surface using a palette knife
roll pastry gently around the rolling pin and transfer to the dish or pan.
Gently ease the pastry into the pan and press into the edges and corners.
Cut excess pastry from rim slowly with a sharp knife.

Using the tines of a fork prick holes in the base and sides.

Repeat for balance of pastry.
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Place in an Oven 350F/GasMark 4 for 12-15 minutes and blind bake
Take out and set aside to cool
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Sponge Recipe:

Pour mix into a bowl, add 1 tsp of ground cinnamon and
1/2 tsp of mixed spice and mix thoroughly

Separate the Egg beat the white until stiff, to the spong mix add the yolk,

melted butter and use warmed milk instead of the suggested water.

Mix thoroughly; fold in the beaten egg white until no white streaks remain.

Filling:

This should be prepared in advance.
Peel and core 2-3 eating apples or 1 large cooking apple

Chop into small cubes and place in a saucepan add 2-3 Tablespoons of water
2 tablespoons of sugar (Omit sugar if using eating apples)
Cover and place on low heat to soften, stirring occasionally

If using apple and sultana add the sultanas to the softening apple to plump them up
For flavour add a small bit of freshly grated Ginger.

Assemble into the pre-baked crust add the filling about ½” – ¾” deep
Cover in the Muffin / Sponge mix

Sprinkle some Coarse Brown sugar and/or some flaked almonds over the top
And bake in the oven 350F/GasMark 4 for 20 - 25mins or
Until a cocktail stick comes out clean.

Allow to cool, slice and serve with
Whipped Cream
Ice Cream
Or
Just eat on its own.

Recipe / Method Copyright:

This Recipe / Method is the sole property of the writer
it’s use or reproduction for commercial purposes is strictly prohibited
without written permission.

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looks like pastry to me!

	mob wrote:
	looks like pastry to me!

Congratulations !!!.

You are the winner of todays Star prize
for stating the obvious Very Happy

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Best Regards,
David (in an equally funny mood)

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Hi Daveyboy,

I know why you had to use a Gluten Substitute from ‘Orgran’ and the sponge mix when making up this dish. And thats because that pastry mix on its own is impossible to use.... I tried to make a tart using that mix and it was nothing short of a disaster...

First, I needed what seemed like a gallon of water to bring the pastry together (no way was 75 mls / 5 tblspoons, as stated in the instructions, enough)
Second, when I was trying to bring the pastry together, gradually adding water, the pastry started to stick to eveything except itself- it got on the sink taps (as I tried in vain to get some of it off my fingers, which were completely covered in this sticky muck), the floor, under the worktop etc.
Third, I had to add nearly half a bag of flour to the rolling pin to stop it from sticking to this mix as I tried to roll the pastry clumps out.
Fourth, couldn't get it into some cling film
Fifth, I had to use a fish slice, yes you read that right, to get the now rolled bits of pastry onto the tart tin.
Sixth, the top of my tart looked looked all lumpy and completely unappetising.
Seventh and most important, when it came out of the oven it tasted rank.

I think I will just stick to apple crumble anymore.

Fiona1984 wrote:

Hi Daveyboy,

I know why you had to use a Gluten Substitute from ‘Orgran’ and the sponge mix when making up this dish. And thats because that pastry mix on its own is impossible to use.... I tried to make a tart using that mix and it was nothing short of a disaster...

First, I needed what seemed like a gallon of water to bring the pastry together (no way was 75 mls / 5 tblspoons, as stated in the instructions, enough)

Ahhh! poor Fiona,
I have to say when I first made the pastry to their recipe (you're not going to believe this) I used LESS than the 5 Tbls they recommend.
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I rolled the pastry between cling film, it rolled ok but when I tried to lift it it came asunder (even between the cling film)
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so I added the Gluten substitute and tried again
Make sure your butter is cut into chunks and is nearly frozen solid,
Rub in quickly not just between your fingers but rub between the palms of your hand to get to bread crumb stage
only adding the said 5 Tbls of water, bring it together quickly by hand
when it starts to hold together like damp clay wrap in clingfilm and place in fridge for 1- 2 hrs to rest.
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Roll out on a lightly floured surface (always roll from the centre) when you've reached the edge go beyond
lift the rolling pin, don't be tempted to roll back it will lift and tear the pastry.
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The best Rolling Pin is a Marble type, it stays cold and helps in rolling out.
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Run a palette knife under the pastry before lifting, rolling around the pin and transfering to dish.
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Best Regards,
David

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