Oh, the first edition of the HBC Bake Off – what fun it was.
Eight bloggers. Two hours. Two incredible recipes concocted by Eat First’s very own Benn Hodges.
This month we are sharing with you what exactly when down during our first edition of the Bake Off, starting with the Vegan Recipe some of our bloggers had to battle against: Benn’s Coconut and Almond Rice Pudding with Poached Nectarine and Summer Berries.
“The HBC Bake Off is just the kind of event that allows you to meet new people & find out more about them in a way that doesn’t feel sleazy. Get in, Bake and chat away. Personally to be able to get into a professional kitchen and have a play around with recipes and receiving feedback on the finished product is invaluable. Honestly, I just feel like this is the kind of event that screams community.”
Camilla Dempster – NLPerform
Coconut & Almond Pudding
• 600g Coconut Milk
• 100g Almond Meal
• 90g Rice flour
• 90g Maple Syrup
Heat coconut milk, almond meal, rice flour and maple syrup slowly and whisk continuously to avoid it sticking to the bottom of the pan. Once the mixture starts to thicken use a spatula to move the mixture in the pan to avoid sticking until it comes to the boil. Portion the pudding mixture into 4 stemless red wine glasses and chill to set. You may need to place in freezer for 45 min to 1 hour to speed the process up.
• 2 Nectarines
• 200g Stevia
• ½ Vanilla Bean
To make syrup, combine stevia, vanilla, 400ml water and bring to the boil. Cut nectarines in half and add to simmering syrup. Cover with a cartouche and gently poach for 4-5 mins then remove from heat and let stand for 4-5 mins. Test if tender, if not leave to steep for longer. When ready remove, peel skin, and refrigerate. Pass syrup and refrigerate.
• Nectarine syrup
• 3 British Cherries
• 4 British Blueberries
• 2 British Strawberries
Cut the cherries in half and remove the stone. Using a very sharp knife cut the blueberries in half across the fruit achieving a ‘cross section’ slice. Not in the same direction as the stem. Hull the strawberries and cut into ½ or ¼ depending on the size. Mix all together and chill.
Cut the poached nectarine into thin ‘sashimi’ slices around 2mm thin. Using your fingers, carefully spread the slices. You want to keep the slices together, but increase the distance of the end of each slice further away from the last. The aim is to achieve a staircase of nectarine slices you can then fold and reshape into a ‘rosette’. Place the nectarine rosette in the center, on top of the coconut & almond pudding. Arrange the fruits from the nectarine soup around the nectarine rosette, then using a dessert spoon, fill the glass with a layer of nectarine soup.
“I had a fantastic time at the HBC Bake Off. I was worrying beforehand that I would be so nervous that my hands would shake and I wouldn’t be able to cut straight, but everyone was so friendly and supportive that I needn’t have worried. There was a great atmosphere in the kitchen and the judges were lovely. I really enjoyed the Q&A afterwards too. I would highly recommend anyone with an interest in cooking to apply next year!”
Mairi Rivers – Ginger Vegan
To read more about our HBC Bake Off, don’t forget to check out our, pictures, finalists and winner on the website.