Tudor week

This week was a bit of an odd week on GBBO and as I didn’t fancy eating a months supply of meat in a pie or a whole cake of marzipan I opted to bake jumbles. There was only one recipe that I could find on BBCGoodFood and it was a little different to the GBBO recipe but I liked the spice and vanilla flavourings in this recipe in comparison to Paul Hollywoods mace recipe. 

I greased two baking sheets with butter and put them aside. I put 400g of self raising flour and 150g of golden caster sugar in a bowl, I stirred in 2 large beaten eggs, 1/2 tsp of mixed spice, 1/4 tsp of vanilla extract and the zest of one orange. I added in about 50ml of water and kneaded the mixture with my hands, I added in a little more water as it was still quite crumbly. The dough should be firm and not sticky. I cut the mixture into about 16 parts and then the fun part began, recreating the celtic knots and the double knots.

I put more flour on the table and rolled each bit of dough into a long sausage, then I tied a knot and attached one end over the dough and the other end under the dough with a little water. As you can see I only attempted the celtic knot once, it wasn’t too tricky to do but I preferred the double knot jumbles instead. The next part of the recipe wasn’t in the GBBO and I was quite hesitant in doing it but thought if it’s a complete disaster I can try again.

Yes that is a saucepan of boiling water you see, your eyes are not deceiving you. I lowered each double knot into the boiling water and once it floated to the top I scooped it out with the slotting spoon and shook off any excess water before placing it on the baking sheet.

I placed the jumbles into the oven (180C) and baked them for 20 minutes until brown. Unfortunately they had lost their definition but they tasted lovely, a subtle spice and orange taste. They’re quite similar to a scone and a little dry so a dollop of jam is needed too. I’d like to try them again but with plain flour instead, as they did puff up a good bit and they were quite flat in the GBBO. I’d also like to try them drizzled with a little chocolate too.

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