XL Scones

XL Scones
 
Author:
Makes: 50-60 scones
Prep time:
Cook time:
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Ingredients
Scones
  • 2000 gr plain flour
  • 80 gr baking powder
  • 24 gr salt
  • 572 gr cold butter
  • 60 gr white sugar
  • 1700 gr cold milk
  • 6 eggs
Finish:
  • 2 eggs
  • 1 kg jam
  • 1 kg whipped cream
  • 100 gr sugar
Instructions
  1. Preheat the oven to 170°C.
  2. Mix the flour with the baking powder, sugar and salt.
  3. Crumble the cold butter with the flour until your mixture looks like bread crumbs.
  4. Mix in the eggs and milk until the dough comes together.
  5. Knead the dough briefly until it is smooth.
  6. Chill the dough (if needed) for later use and to relax it. This makes rolling easier.
  7. Roll out the dough on a floured surface until as thick as your pinky finger.
  8. Cut out the scones using a 5 cm Ø cookie cutter. Place the scones on a tray lined with baking paper. Reroll the cut offs and cut out more scones using up all the dough.
  9. Brush the top of the scones with the egg making sure it doesn’t run of the top.
  10. Bake the scones for 20 min or until risen, brown and fully cooked.
  11. Let them cool to room temperature, store in an airtight container and serve with butter, jam or whipped cream.
Stuff to know
This recipe will yield about 60 scones, depending on their thickness and diameter.
To crumble the butter and flour, use if possible a Hobart mechanical beater or a robot coupe mixer so your hands do not warm the dough too much.
Use cold butter, milk and eggs so the dough stays as cool as possible. If not, the butter will soften and make it stick.
Do not overwork the dough or the scones will be tough.
Do not turn the cutter when cutting the scones or they won’t puff up. Dap the cutter in some flour every now and then to keep it from sticking to the dough.

 

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XL chocolate cake

XL chocolate cake
 
Author:
Makes: 120-150 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1500 gr butter
  • 1500 gr sugar
  • 30 eggs
  • 1250 gr flour
  • 48 gr baking powder
  • 250 gr cacao powder
  • 100 gr dark chocolate
Instructions
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower, baking powder and cacao powder.
  6. Combine the flour and baking powder by hand carefully with the mixture.
  7. Chop or melt the chocolate and stir into the batter.
  8. Fill the tin and bake the cake at 170 °C for 50 min or until a skewer inserted into the centre comes out clean.
  9. Let the cake cool in the tin on a wire rack.
Stuff to know
This quantity will fill 3 (2-inch deep) gastro trays (measuring 55 x 30 cm) and yields about 120-150 portions.
Do not overcook. The cake will continue cooking when cooling

 

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XL Banana cake with red fruit marbling

XL Banana cake with red fruit marbling
 
Author:
Makes: 100-120 portions
Prep time:
Cook time:
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Ingredients
  • 2250 gr white sugar
  • 25 eggs
  • 2250 gr sunflower oil
  • 1500 gr bananas
  • 2 tbpn cinnamon
  • 2 tbspn vanilla essence
  • 2250 gr flour
  • 40 gr baking soda
  • 30 gr salt
  • 900 gr red jam
Instructions
  1. Preheat the oven to 160 °C and grease and line the baking trays dish with baking paper.
  2. Mix in a bowl the sugar, oil, eggs, chopped banana’s, cinnamon and vanilla essence using a hand-held stick blender.
  3. Mix the flour with the baking soda and salt. Fold these dry ingredients in the banana puree until smooth.
  4. Spread the batter evenly in the lined ovenproof dish.
  5. Warm the jam if needed to make it more spreadable. Add dollops of red jam to the batter. Using a knife or a skewer, make swirling motions to create a marbling.
  6. Bake the banana cake at 160 °C (no fan) for 50-65 min or until cooked and golden.
  7. Remove from the oven and allow to cool in the tin on a wire rack before portioning.
Stuff to know
This quantity is enough to fill three 2-inch gastro tray (measuring 30 x 55 cm) and yields about 100-120 portions.
Add dried cranberry’s or raisins.
Cover the top with flaked almonds before baking.

 

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Flap jack granola bar XL

Flap jack granola bar XL
 
Author:
Makes: 60-75 portions
Prep time:
Cook time:
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Ingredients
  • 500 gr butter
  • 680 gr golden Syrup
  • 400 gr demerara sugar
  • 250 gr standard cornflakes
  • 4500 gr granola mix
Instructions
  1. Grease a baking tray with some oil and line the bottom and sides with greaseproof paper.
  2. Preheat the oven to 150 °C.
  3. Melt the butter, golden syrup and brown sugar mixing thoroughly.
  4. Mix the granola mix and cornflakes together.
  5. When fully melted and dissolved, whisk the sugar mixture through the dry mix and make sure everything is completely coated.
  6. Press the mixture firmly into the prepared baking tray, using a sheet of baking paper and a flat surface to compress it.
  7. Bake for 17 minutes on 150 °C.
  8. Compress once more.
  9. Leave to cool overnight and portion as required.
Stuff to know
This quantity will fill two 2-inch gastro baking trays measuring 30x50 cm and makes about 60-75 portions.
The granola will set when cooling. Do not overbake.
Use golden syrup. It can’t be replaced with honey.
A simple everyday value muesli mix will do.

 

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Apple crumble bake XL

Apple crumble bake XL
 
Author:
Makes: 3 x 2-inch gastro baking tray (120 portions)
Prep time:
Cook time:
Total time:
 
Ingredients
Cake-base
  • 1500 gr soft butter
  • 1500 gr white sugar
  • 30 eggs
  • 1500 gr pastry flour
  • 48 gr baking powder
  • 2 kg apples
Topping
  • 750 gr butter
  • 750 gr sugar
  • 750 gr pastry flour
  • 750 gr coarse oat meal
Instructions
Cake-base
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter until smooth and fluffy.
  3. Add the sugar all at once and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Combine the flour and baking powder by hand carefully with the mixture.
  6. Spread the batter in the lined baking trays.
  7. Dice the apples and place on top of the cake batter.
Topping
  1. Crumble to cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs.
  2. Spread on top of the apples.
Finish
  1. Bake the cake at 170 °C for 40-60 min or until a skewer inserted into the center comes out clean.
  2. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill three 2-inch gastro baking trays measuring 30x50 cm and makes about 120 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will curdle.
Use pastry flour rather than bread flour to avoid a chewy cake.
Do not overcook the cake since it will continue cooking for a spell when cooling
Possible add-ins are raisins, chopped nuts, dried fruits and cinnamon.

 

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Sticky toffee pudding XL

Sticky toffee pudding XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pudding
  • 667 gr raisins
  • 1000 gr water
  • 200 gr butter
  • 667 gr brown sugar
  • 40 gr vanilla sugar
  • 8 eggs
  • 22 gr bicarbonate of soda
  • 667 gr white flour
  • 21 gr baking powder
Sauce
  • 167 gr butter
  • 333 gr brown sugar
  • 333 gr double cream
Instructions
Pudding
  1. Preheat the oven to 170˚C. Grease with butter the base and sides of a gastro tray and line with baking paper.
  2. Bring the raisins and water to the boil, take it off the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the raisins and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the flour and baking powder and fold it in the batter.
  7. Transfer the mixture to the prepared tray spreading it evenly.
  8. Bake for 50-60 minutes or until firm and springy to the touch . A skewer inserted in the centre comes out clean.
Sauce
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
This recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
It is possible to make the sticky toffee pudding a day ahead if it is wrapped in enough cling film.
Do not overcook the pudding or it will become dry.
Only add the bicarbonate after pureeing the raisins otherwise the mixture will foam too much.
The traditional recipes uses dates but raisins are a cheaper alternative.

 

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