Home Baker of The Year 2009 1st Prize

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Lancashire Belles, by Helen Roscoe

This delicious dessert is a modern take combining 4 traditional elements:
1 & 2. Lancashire Parkin blended with ice cream.
3. Choux pastry.
4. Warm chocolate fondant sauce.

1. LANCASHIRE PARKIN
Preparation time: 15 mins.
Cooking time: 1½ hours
Oven 140 c / 275 f

1 lightly greased cake tin 6” square

110g syrup & 25g treacle
75g margarine
75g soft brown sugar
175g oatmeal
75g sifted self-raising flour
1 ½ teaspoons of ground ginger
1 pinch of salt
1 small egg beaten
1 dessertspoon milk

Place the syrup, treacle, margarine and sugar in a pan. Place over a gentle heat till the margarine has melted down. Do not let it boil.
Place the oatmeal, flour, salt and ginger into a mixing bowl.
Gradually stir in the warmed syrup mixture and blend everything together.
Add the beaten egg and milk.
Pour the mixture into the greased cake tin and bake for 1½ hours till it feels springy to the touch.
Remove from the oven, and let the cake stand in the tin for ½ hour before turning out. Cool on a wire rack.

2. ICE CREAM RECIPE
Preparation time: 20 mins.
Freezing time: 2 hours minimum

4 eggs separated
100g caster sugar
150g Parkin
300ml double cream

Whisk the egg yolks with the sugar until thick and pale.
Break up 150g of the cooled Parkin with a fork and distribute it evenly through the yolk mixture. Whip the cream until it forms soft peaks and fold into the mixture. Then finally, whisk the eggs whites until they form stiff peaks, and also fold into the mixture. Freeze for 2 hours until set.

3. BASIC CHOUX PASTRY
Preparation time: 30 mins.
Cooking time: 20-30 mins
Oven 200c / 400f

(Makes about 26 belles)
85g butter, cut into small cubes
220ml water
105g plain flour
A pinch of salt
3 eggs beaten

Place the butter and water in a saucepan over a low heat and allow the butter to melt. Sift the flour 3 times onto greaseproof paper.
When the butter has melted, turn the heat to high and bring the mixture to the boil. As soon as the water comes to a fast boil, so that the liquid climbs the side of the pan, turn off the heat and quickly tip the flour all at once into the liquid. Using a wooden spoon, stir the flour into the liquid to form a firm, smooth paste. Beat the paste till it comes away from the edges of the pan, forming a ball. Tip the paste, onto a cool plate and smooth it into a thin layer. Leave to cool for 10 mins, until it feels just warm to the touch.
Return the paste to the pan and beat in the eggs, a tablespoon at a time, beating well after each addition. Continue adding the egg till the mixture is a reluctant dropping consistency, holds its shape and has a slight sheen.
To bake the belles, spoon the paste into bell shapes onto lightly greased baking sheets. Bake in the top third of the oven for 20–30 mins.
When the belles are golden brown and firm remove them from the oven.
Make a small hole in the bottom of each belle using the tip of a small knife.
Lay the belles on the baking sheet so the holes are uppermost and return to the oven for a further 5 mins. This allows the interiors to dry out and become crisp. Remove from the oven and leave on a wire rack to cool

While the choux pastry is cooking and the ice cream is freezing start on the chocolate fondant sauce.

4. WARM CHOCOLATE FONDANT SAUCE
Preparation time: 10 mins

• 100g butter
• 100g best cooking chocolate
• 100g icing sugar sifted
• 3 tablespoons milk

Melt the ingredients together in a bowl over some simmering water.
Stir till smooth. Then pour over belles as required and serve immediately.
Note: This sauce will thicken the cooler it gets, to soften, place over the simmering water again.

PLATING UP THE LANCASHIRE BELLES
With sharp bread knife cut the belles in half. Fill one half with some of the Lancashire Parkin ice cream, and then sandwich the 2 halves back together.
Place 4 of the filled belles in a tall glass and drizzle with the warm fondant sauce.

Delicious!

Further information: www.homebake.co.uk