Skip links

Charlotte's Kitchen Diary

Award-winning food writer Charlotte Pike
Recipes, foodie guides and news from my kitchen

CEP 8
CEP 7
CEP 6
CEP 2
CEP 3
CEP 4
CEP 5

Main navigation

Baking

Strawberry Cream Tea and Strawberry Jam

By Leave a Comment

IMG_6885

Strawberries are at their very best now. One of the best ways to enjoy them is with freshly baked scones, cream and homemade strawberry jam.

Strawberry jam is probably my very favourite jam, but it must be really good. Sadly, it is often overly sweet and cloying. If you haven’t made your own before, then I really encourage you to do so. It is quite quick and easy to make. It is still very sweet, but it retains a true strawberry flavour, and it is a great way to preserve the flavour of strawberries at their peak.

Homemade scones are also a revelation. They are infinitely superior to shop bought, but must be eaten really fresh – straight out the oven ideally, but definitely on the day they are baked. 

I like to serve scones with softly whipped cream, which I now prefer to clotted (thanks to Ballymaloe). It is not as dense and fatty, which I prefer, but use whichever you like best. And of course plenty of strawberry jam and fresh strawberries.

This such a nice tea to make if you are visiting or entertaining friends of family at this time to year. It is quite quick to make, looks lovely and takes sublime.

Homemade Strawberry Jam
Yields 4
Write a review
Save Recipe
Print
1311 calories
328 g
0 g
1 g
3 g
0 g
663 g
13 g
314 g
0 g
1 g
Nutrition Facts
Serving Size
663g
Yields
4
Amount Per Serving
Calories 1311
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrates 328g
109%
Dietary Fiber 8g
31%
Sugars 314g
Protein 3g
Vitamin A
1%
Vitamin C
350%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1.2kg strawberries, washed, dried and hulled (smaller strawberries are best)
  2. Juice of 3 lemons
  3. 1.2kg granulated cane sugar
Instructions
  1. Place the strawberries and lemon juice into a pan. Turn the heat onto a moderate temperature. As the strawberries are warmed, their juice will start to run, so there is no need to add any more liquid here.
  2. Bring to a simmer and cook for around 15 minutes, stirring occasionally to ensure nothing sticks to the pan. The strawberries should be tender after this time. You can mash the strawberries so they break up if you like, but I prefer to leave them whole.
  3. Meanwhile, place the jars and sugar in a low oven to warm.
  4. Add the sugar to the pan and turn the heat down to the lowest setting. Stir frequently, and continue to do so for around 10 minutes until the sugar is completely dissolved.
  5. Now, being to the boil. Once the contents of the pan reaches boiling point, continue to boil for 5 minutes and then test for a set. The jam should reach 104.5C before it will set. I tested this using a Thermapen. You may also like to do a flake test or wrinkle test using a chilled saucer.
  6. Once the jam is at setting point, turn off the heat and allow the jam to sit for 10 minutes. Skim any scum off the top and pot the jam.
  7. This jam is ready to eat as soon as it is fully cooled and set, and it will keep for up to a year.
beta
calories
1311
fat
1g
protein
3g
carbs
328g
more
Charlotte's Kitchen Diary http://www.charlotteskitchendiary.com/
Homemade Scones
Yields 12
Write a review
Save Recipe
Print
250 calories
37 g
24 g
9 g
5 g
6 g
82 g
502 g
10 g
0 g
2 g
Nutrition Facts
Serving Size
82g
Yields
12
Amount Per Serving
Calories 250
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 502mg
21%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
4%
Sugars 10g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
16%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 450g self raising flour
  2. 100g caster sugar
  3. 120g butter
  4. Pinch salt
  5. 300ml milk
Instructions
  1. Preheat the oven to 220C/ Gas Mark 7. Line a large baking tray with non-stick baking paper.
  2. Stir the sugar and salt into the flour. Rub the butter in. Add the milk and form a dough. Roll out, cut out scones and bake for around 12-15 minutes until lightly brown.
beta
calories
250
fat
9g
protein
5g
carbs
37g
more
Charlotte's Kitchen Diary http://www.charlotteskitchendiary.com/

Lemon Meringue Pie

By 2 Comments

IMG_5844

This is such a popular pudding and it’s great to serve at the end of a special meal or celebration. It is surprisingly simple to make, and whilst a little work is involved, it doesn’t take long to bake. The quick, fast cooking leaves the meringue chewy and marshmallow-like on the outside and fluffy inside. I promise you, everyone will love it!

Lemon Meringue Pie
Serves 12
Write a review
Save Recipe
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
528 calories
76 g
146 g
23 g
7 g
14 g
144 g
234 g
55 g
1 g
7 g
Nutrition Facts
Serving Size
144g
Servings
12
Amount Per Serving
Calories 528
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
68%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 146mg
49%
Sodium 234mg
10%
Total Carbohydrates 76g
25%
Dietary Fiber 1g
4%
Sugars 55g
Protein 7g
Vitamin A
15%
Vitamin C
6%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. For the pastry
  2. 325g plain flour
  3. 150g cold, cubed salted butter
  4. Pinch of sea salt
  5. 3 egg yolks
  6. For the lemon filling
  7. 325g caster sugar
  8. 150g salted butter
  9. Juice and zest of six unwaxed lemons
  10. 2 eggs and 1 egg yolk (keep white aside for meringue)
  11. For the meringue
  12. 6 egg whites
  13. 325g caster sugar
Instructions
  1. The easiest way to make pastry is to use a food processor. It’s quick and keeps pastry cool, which is very important to achieve success.
  2. Start by putting the flour, salt and cubed butter into the processor. Whizz until the mixture resembles fine breadcrumbs. If you don’t have a processor, rub the fat into the flour using your fingertips.
  3. Stir in the egg yolks and carefully bring the pastry together to form a ball.
  4. Wrap and chill for 30 minutes in the fridge.
  5. Meanwhile, preheat the oven to 180C/Gas Mark 4. Roll the chilled pastry out to form a large, thin disc, around 3mm thick, and line your tart tin. Cover the pastry entirely with non-stick baking paper, ensuring it sits in the corners, and fill the tin with baking beans. Blind bake for 15 minutes. Remove the tin from the oven, carefully remove the beans and baking paper and return the uncovered pastry case to the oven for a further 5-7 minutes, until firm, but not coloured. Remove from the oven. Turn the oven up to 200C/Gas Mark 7.
  6. Meanwhile make the lemon filling. On a very low heat melt the butter, add caster sugar, lemon juice and rind and then stir in the beaten eggs. Stir carefully over a gentle heat until the mixture coats the back of a spoon. Remove from the heat and pour into the pastry case once that is baked. Level off with the back of a spoon.
  7. Next, make the meringue. Whisk the egg whites in a bowl or stand mixer until they start to look white and fluffy. Add the sugar and whisk for a further 10 minutes until very stiff.
  8. Pipe the meringue on top of the lemon filling using a piping bag and nozzle – I just did it roughly using a number 9 round nozzle, which is around 7cm diameter.
  9. Bake the pie for 8 minutes and remove from the oven and allow to cool completely.
  10. Serve when cool – I find the lemon filling runs if it’s cut too soon. In fact, it’s best served at least 6 hours after being made, so I often find it’s easier to make the night before you want to eat it.
Notes
  1. To make this pie, I use a 30cm diameter, 3cm deep fluted tart tin with a loose base. This may be larger than ones you have at home, so just halve the recipe for a 20cm diameter tin.
beta
calories
528
fat
23g
protein
7g
carbs
76g
more
Charlotte's Kitchen Diary http://www.charlotteskitchendiary.com/

 

Chocolate and orange bundt cake

By Leave a Comment

Chocolate and orange bundt

Every time I make a bundt cake, I am reminded anew why they are so brilliant. The number of cakes I make varies enormously. When I am writing a baking book, for example, I have been known to make around 20 cakes in a day. There was one recipe that took me 9 attempts to perfect in the Hungry Student Baking Book as the high proportion of lemon juice really affected the balance. Every recipe I am happy with is then re-tested three times independently by my team of testers to ensure it’s absolutely perfect and works for everyone at home.

All this work means my recipes should work really well for you at home, but it also means there is a lot of cake hanging around. Unless I am recipe testing, I tend only to make it for special occasions, presents or if I am visiting or receiving friends and family. This is particularly the case with bundt cakes, as they really do produce a large cake.

Bundt is the general term for these ring shaped moulds, but they come in a huge range of designs, which I collect. The only brand I buy are the NordicWare range, as their non-stick properties are staggeringly good. I have been given cheaper alternatives, which have stuck horribly. They are quite expensive – around £30 each – but will last a lifetime and can save a lot of hassle when you need to produce a special cake. The Heritage bundt tin is my favourite and this recipe is easy and delicious. It flew out of my cafe when I put it on the menu this summer. 

This is an easy cake to make all year round, but I feel it works especially well in the winter when oranges are at their very best. I always make homemade candied peel and keep a jar in the fridge. A few thin slices decorating the top of the this cake look and taste wonderful. 

Chocolate and orange bundt
Serves 10
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
50 min
Prep Time
30 min
Cook Time
50 min
527 calories
66 g
79 g
28 g
8 g
6 g
168 g
51 g
40 g
0 g
20 g
Nutrition Facts
Serving Size
168g
Servings
10
Amount Per Serving
Calories 527
Calories from Fat 245
% Daily Value *
Total Fat 28g
43%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 6g
Cholesterol 79mg
26%
Sodium 51mg
2%
Total Carbohydrates 66g
22%
Dietary Fiber 4g
16%
Sugars 40g
Protein 8g
Vitamin A
4%
Vitamin C
21%
Calcium
12%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 300g golden caster sugar
  2. 4 large eggs
  3. 225ml sunflower oil
  4. 1 tsp vanilla extract
  5. Zest of one large orange, finely grated (I use a Microplane)
  6. 250g self-raising flour
  7. 75g cocoa powder (must be sifted)
  8. 2 tsp baking powder
  9. 225ml milk – either whole milk or soy
  10. To decorate
  11. 100g milk chocolate
  12. Juice of half a large orange
  13. 25g candied orange peel
  14. or
  15. 2tbsp icing sugar, sifted
Instructions
  1. Preheat the oven to 160C/ Gas Mark 3. Grease a Nordic Ware bundt tin well and set aside.
  2. Place the sugar, eggs, oil, vanilla and orange into a stand mixer, or bowl with an electric hand mixer and whisk well. The mixture will be come slightly paler, fluffier and aerated.
  3. Whisk in the flour cocoa, baking powder and finally milk until you have a smooth and fairly thin cake batter. Pour into the prepared tin and bake for around 50 minutes until a cocktail stick inserted into the thickest part of the cake comes out clean. Allow to cool for at least 15 minutes in the tin before carefully turning the cake out onto a wire rack to cool fully.
  4. When the bundt is cool, it can be decorated. For a quick option, simply dust with icing sugar. For a chocolate orange topping, melt the chocolate and whisk in the orange juice. Whisk well so that no lumps appear in the icing. Drizzle the melted chocolate quickly onto the cake, before it has chance to melt. Top with candied orange peel or an extra treat.
  5. Serve cut into slices with tea, or even with some vanilla ice cream for an indulgent pudding.
  6. This cake will keep for around 5 days in a sealed container.
beta
calories
527
fat
28g
protein
8g
carbs
66g
more
Charlotte's Kitchen Diary http://www.charlotteskitchendiary.com/