It's amazing how we're already up to episode eight of Great British Bake Off
The last episode was Italian Week – and we'll be honest, we're still not quite sure we agree with Chuen Yan going.
However, with three episodes left, we're looking forward to tonight's episode, which is Forgotten Bakes Week. We're already anticipating the wide selection of treats we'll see and then wonder why it's taken us so long to try for ourselves.
As always, to get you in the mood, we have a few recipes for you to try...
A little TREX for greasing
5 tbsp Golden syrup
227g Can pineapple rings in natural juice, drained
7 Glace cherries
150g Self-raising flour
¼ tsp Salt
150g Caster sugar
100g TREX, at room temperature
3 Large eggs
1 tsp Vanilla extract
1 Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease a round 23cm (9 in) shallow cake tin with a little TREX.
2 Spoon the syrup into the cake tin, spreading it over the base. Arrange one pineapple ring in the centre of the tin, then cut the remaining rings in half and fan them around the whole ring. Place the glace cherries among the pineapples.
3 Sift the flour and salt into a mixing bowl. Add the sugar, TREX, unbeaten eggs and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
4 Spoon the mixture into the cake tin and spread it out carefully to cover the fruit. Transfer to the oven and bake for 35-40 minutes.
5 Cool the cake in the tin for 10 minutes, then run a knife around the edge to loosen the edges. Place a large plate on top of the tin, invert quickly and lift the tin away. Cool completely.
You will need:
450g Bramley apples, peeled, cored and sliced
75g Golden (or regular) caster sugar
For the Crumble Topping:
100g Plain flour
25g Porridge oats
Pinch of salt
50g TREX, chilled
50g Demerara sugar
1 Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6.
2 Mix together the apples, blackberries and caster sugar, then tip them into a 1 litre (1 ½ pint) ovenproof dish.
3 Put the flour, salt and porridge oats into a mixing bowl and add the TREX, rubbing it in with your fingertips until the mixture looks like crumbs. Stir in the demerara sugar, then sprinkle the topping evenly over the fruit.
4 Bake in the oven for 30-35 minutes, until the fruit is tender and the topping is golden brown.
5 Serve with custard, cream or ice-cream.
You will need
A little TREX for greasing
125g Self-raising flour
1 tsp Baking powder
¼ tsp Salt
115g Caster sugar
75g TREX, at room temperature
2 Large eggs
3 tbsp Milk
½ tsp Vanilla extract
Traditional Jam and Cream Filling:
3-4 tbsp Strawberry or raspberry jam
120ml Double or whipping cream
Caster sugar, for sprinkling
For the Lemon Filling
2 tbsp Lemon curd
4 tbsp Mascarpone cheese
1 tsp Lemon juice
A little lemon zest, finely grated
1 Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little TREX, line their bases with a circle of greaseproof paper, then lightly grease the paper.
2 Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, TREX, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
3 Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Put the tins on to a wire rack to cool for a few minutes.
4 Remove the cakes from their tins and cool on a wire rack, then remove the lining paper. When completely cool, sandwich the cakes together with strawberry or raspberry jam and whipped cream and sprinkle the top with caster sugar. Alternatively, make the lemon filling by mixing together the lemon curd, mascarpone cheese and lemon juice with the lemon zest until smooth and creamy. Use instead of the jam and cream.
Recipes courtesy of Trex