Recipes

Baking Perfection | Recipes with Mason Cash

Ever found yourself eyeing up the kitchenware just as often as the cakes on the Great British Bake Off? I know we have. The vibrant farmhouse chic style of the famous tent, with its innovative designs and appliances leaves us green with envy year on year, and the main source? Mason Cash

Providing all the kitchenware for the Bake-Off, Mason Cash is a British institution. With its origins dating back to the 1800’s, the company was at the heart of the English ceramics industry and have been designing and innovating since. Their iconic mixing bowl was designed in 1901 and has endured the test of time, remaining a staple piece in any kitchen. They’re committed to creating high quality, functional and beautiful products to bring joy into the kitchen while helping you cook smarter. Just in time for the return of our favourite series, we’ve paired up with Mason Cash to bring you some recipes to make you excited to be back in the kitchen.

Salted Caramel Cookies

For an easy option that still packs a punch, cookies are a perfect place to start for novice bakers. Filled cookies are the ultimate afternoon treat and an easy way to wow without slaving away for hours.

Ingredients

  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 250g brown sugar
  • 50g caster sugar
  • 170g unsalted butter
  • 3 eggs
  • 2 tsp vanilla extract
  • 320g chocolate chips
  • 1 tsp sea salt
  • Caramel sauce

Step 1

Preheat the oven to 180ºC (gas mark 4).

Step 2

Beat the flour, sea salt and bicarbonate of soda together and set aside.

Step 3

Separately, melt the butter and mix with the brown sugar and caster sugar until fully combined. Add the eggs, one at a time, beat, then add the vanilla extract.

Step 4

Combine with the dry ingredients and fold the chocolate chips into the mixture and beat to a cookie dough consistency. Divide the mixture into small balls (around 2 tbsp-size balls) and press your thumb into the middle to create a small well. Here, you can pour in the caramel sauce, or press in a fudge or caramel sweet of choice.

Step 5

Close the dough over the filling and roll gently into a ball in your palms. Place the balls onto a greaseproof lined baking tray and bake for 12-15 minutes. During this time the balls will spread and flatten into a cookie shape. Once baked, transfer onto a cooling rack, then enjoy!

Fried Egg Cupcakes

Baking is a great activity to get the little ones involved it, keeping them entertained and helping them becomes a star baker from an early age. A recipe by previous Bake Off contestant Frances Quinn, these cute fried egg cupcakes are sure to go down a treat and look amazing at a party or bake sale.

Makes 24 mini cupcakes

For the Cupcakes

  • 50g butter, softened
  • 50g caster sugar
  • Finely grated zest of 1 lemon
  • 1 egg (at room temperature)
  • 50g self-raising flour
  • 1 tbsp ground almonds
  • 1 tbsp lemon juice

For the Fried Eggs

  • 50g icing sugar
  • About ½ tbsp lemon juice
  • 25g orange curd

Step 1

Preheat the oven at 180 ° C / 160 ° C fan / gas 4. Line a tin mini-muffin with the muffin boxes.

Step 2

Using a hand-held electric whiskey, beat the butter and sugar together for 5-10 minutes or until very light, pale and creamy. Add the lemon zest and beat it in.

Step 3

Break the egg into a jug or jug ​​and beat with a fork. Gradually add the egg to the creamed butter and sugar mixture, beating well after each addition. If the mixture looks like it’s curdling, beat in a spoonful of the flour. Sift the flour and almonds into the bowl and fold them in until just combined. Gently stir in the lemon juice. Spoon the mixture into the muffin boxes, dividing it.

Step 4

Bake for 10-12 minutes or until the cakes are risen and lightly golden brown, and a skewer inserted into the center comes out clean.

Step 5

Leave the cakes in the tin for 5 minutes before transferring them, still in their paper cases, to a wire rack to cool completely.

Step 6

To make a lemon water for the eggs, a little juice, a few drops at a time, until you have a smooth, thick paste. Carefully spooning a little bit of the icing on the top of each cake creating a shape that suggests the white of a fried egg. Use a latte stirrer to help you spread the icing into the right shape. Then, with the stirrer, apply a blob of orange curd to the centre of each egg. Leave to set.

Bakewell Tart

Ready to go through to the next round? Try making a tart. Far easier than they look, you could definitely impress Paul Hollywood by whipping up one of these.

For the short crust pastry

  • 200g / 7oz plain flour
  • 100g / 2oz unsalted butter
  • 3 tbsp. water – to mix

For the filling

  • 2 tbsp raspberry jam
  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 free-range egg, beaten
  • 1 tsp almond extract
  • Zest 1 lemon
  • Handful of raspberry and flaked almonds to decorate

Step 1

To make the pastry – Sift your flour and then mix with the salt in a bowl. Cut the butter into cubes and add to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Then add the water very slowly, stirring it with a knife. When the dough begins to stick together, knead it lightly until it forms a ball. Wrap in cling film and allow for at least 15 minutes in the fridge.

Step 2

Roll out the dough on a 24cm flan tin. Leave in the fridge for a further 30 minutes.

Step 3

Pre-Heat the oven to 200c / 400f / Gas 6. Make the box with baking parchment and blind bake for about 15 minutes. Remove the beans and foil from the tart and cook for a further 5 minutes until the pastry is crisp.

Step 4

Whilst the pastry is still warm spread the base of the flan generously with raspberry jam. The heat from the pastry helps to spread the jam more easily.

Step 5

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. For the mixture in the oven and place in the oven for 35 minutes.

Step 6

Whilst the tart is baking add the flaked almonds to a non-stick frying pan and cook on a low heat until they are lightly browned. Be careful as they will burn very quickly!

Step 7

To decorate with raspberry flowers, place the raspberries around the flan dish and add the flaked almonds around the raspberry to resemble a flower. Then, sprinkle with icing sugar.

Sun Dried Tomato and Rosemary Bread

Not got much of a sweet tooth? Opt for a loaf of bread instead for a touch of sophistication. Rosemary and tomato is a foolproof combination, paired with a soup or simply dipped in rich olive oil and balsamic, this bake won’t stick around long.

Ingredients

  • 500g strong white bread flour
  • 1 teaspoon of salt
  • 7g sachet fast action yeast
  • 2 tablespoons olive oil plus extra for drizzling
  • 350ml warm water
  • 6 sundried tomatoes, coarsely chopped
  • A handful of rosemary sprigs
  • A handful of coarse sea salt

Step 1

Tip the flour into your mixing bowl, mixing in the salt then the tomatoes, then the yeast. Make a well in the centre of your mixture and pour in the water and 2 tablespoons of olive oil. Mix with a spoon until it thickens, then use your hands to work into a wet workable dough.

Step 2

Tip the dough out onto a lightly floured work surface and knead for approximately 10 minutes until it is smooth and stretchy. Clean the inside of the bowl and oil it slightly then place the dough into the bowl and seal it with the lid. Allow to rise for approximately 45 minutes or until the dough has doubled in size.

Step 3

Remove the lid and take the dough out of the bowl then knock it back, kneading all of the air out of it. If using a baking stone, place the stone in the oven and heat to 220°C/ 430°F/ Gas mark 7.

Step 4

With a floured rolling pin, roll the dough out into a flat round shape approximately 25cm in diameter. Then punch holes approximately 4cm apart across the surface of your dough using your index and middle fingers.

Step 5

For the dough’s second proving, place it onto a flat baking sheet, cover with a clean tea towel and allow to rise for 15 to 20 minutes.

Step 6

If using a baking stone, using oven gloves, remove the stone from the oven and very quickly place your risen dough onto the stone. Drizzle olive oil into the holes on the surface of the dough, then sprinkle on the sea salt and rosemary sprigs. Bake for 15 to 20 minutes until golden brown or until the loaf sounds hollow when you tap on its base.

Step 7

Using oven gloves, remove the loaf from the oven allowing to cool naturally. Drizzle with more olive oil if desired. Best served with dipping oils or butter.

SHOP ALL MASON CASH HOMEWARE >>>

Written by Lucy Harbron


Recipes and photography courtesy of Mason Cash



Emma Bowkett

Emma Bowkett

Writer and expert


Something Good is Coming Sign up to the Black Friday Waitlist