Apart from different presenters and a slightly different format, there was one other big change to this year’s Great British Bake off – the advert breaks.
Bake Off quarter finalist Martha Collison made the most of those short intervals away from the TV to create a selection of easy and energy-savvy four-minute bakes so budding bakers, and those who don’t want to miss any of the festive specials on TV, can whip up during the ads.
Martha’s Ad Bakes, created in partnership with British Gas, are quick, tasty recipes which use less energy than traditional bakes, as shown by the smart energy monitor connected to her smart meters.
Ready in just a few minutes, the recipes also use energy-efficient methods to encourage smarter baking, such as using the microwave rather than the oven, only filling the kettle with the exact amount of water needed, and using a bit of elbow grease instead of the food processor.
Peanut Butter Truffles
- 1tbsp/15g butter
- 50g smooth peanut butter
- 1tbsp soft light brown sugar
- 50g icing sugar
- 75g chocolate
- Pulse together the butter and peanut butter in a food processor until well combined. Add in both of the sugars and pulse again until the mix starts to clump together – it will be quite crumbly.
- Roll the mixture between your hands into small evenly shaped balls and place onto a baking tray. You can shape all the mixture now, or make a few truffles and save the rest to shape later.
- Put the chocolate in a heatproof piping bag and melt in the microwave, then drizzle the truffles with the melted chocolate.
- Eat immediately or chill and enjoy later – they’re great for giving as gifts!
Lemon And Pistachio Cheesecake Pots
FOR THE BASE
- 4 digestive biscuits
- 40g pistachio nuts plus extra to decorate
- 25g butter
FOR THE CHEESECAKE
- 200g full-fat cream cheese
- Half a lemon, juice and zest
- 2tbsp icing sugar
- 2tbsp lemon curd
- Melt the butter in the microwave for around 10 seconds. Crush the biscuits in a sealed bag until they are finely ground, then add the pistachios and roughly crush.
- Stir the melted butter through the crushed biscuits, then divide the mixture into two small glasses, pressing it down to create an even layer.
- Beat the cream cheese, lemon juice and icing sugar together in a small bowl until the mixture is smooth. Stir through half the lemon zest, saving the rest for decoration.
- Add a layer of the cream cheese mixture and then lemon curd alternately on top of the biscuit base, finishing with a spoonful of cream cheese.
- Top with the remaining lemon zest and a few chopped pistachio nuts – and enjoy.
Toffee Apple Mug Crumble
- 1 large apple, peeled, cored and diced
- 1tbsp soft brown sugar
- Half a tsp cinnamon
FOR THE CRUMBLE
- 2tbsp/30g butter
- 1tbsp soft brown sugar
- 2 heaped tbsp plain flour
- 15g chopped pecan nuts
- Chop the apple into small pieces and place into a mug along with the brown sugar and cinnamon. Cover with cling film and pierce a few times, then microwave for one minute.
- While the apple is cooking, make the crumble – rub the butter into the brown sugar and flour until it clumps together to look like crumble, and then stir in the pecan nuts.
- Pour any excess liquid out of the mug, then top with the pecan crumble and microwave for 60 to 90 seconds until cooked through. Allow to cool briefly before eating.