Ready, Steady, Bake!

With The Great British Bake Off back on our screens, now is the perfect time to get back in the kitchen, whip out your apron and bake some yummy treats that the whole family will love.

In preparation for the nation’s favourite baking series, Jordans has teamed up with The Boy Who Bakes and original winner of The Great British Bake Off, Edd Kimber, to create three exclusive new recipes.

To kick start your day Edd has created some delicious Oat and Raisin Muffins using Jordans Crunchy Oat Granola with Raisins and Almonds. These muffins are perfect for breakfast to set you up for the day or for an afternoon snack.

Finally, Edd’s show-stopper: Strawberry Cheesecake Tart. This stunning creation is a perfect centre piece for Summer dinner parties, but actually very simple to make.

Oat and Raisin Muffins

– makes 6

150g Plain flour

1 1/2 tsp Baking powder

1 tsp Cinnamon

125g Jordans Crunchy Oat Granola with Raisins and Almonds

100ml Vegetable oil

125g Light brown sugar

75ml Whole milk

2 Large eggs

1 tsp Vanilla extract

Preheat the oven to 180C fan and line a muffin pan with six paper wrappers.

In a large bowl mix the flour, baking powder and cinnamon together. Add the Jordans granola, breaking up any large clusters with your fingers, mix to combine.

In another bowl add the oil, sugar, milk, eggs and vanilla extract and whisk until fully combined. Make a well in the dry ingredients and pour in the wet ingredients. Using a spatula or wooden spoon gently mix the ingredients together, don’t worry if there are a few lumps because you want avoid over mixing the batter which can result in tougher muffins.

Divide the batter between the paper cases and place the muffin pan into the oven and bake for 20 minutes or until golden and risen. Allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely.

Strawberry Cheesecake Tart

– serves 12

Tart Base

250g Jordans Strawberry Country Crisp

125g Unsalted butter, melted and cooled

Cheesecake Filling

250g Cream cheese

70g Caster sugar

1 tsp Vanilla bean paste

150ml Double cream

Strawberry Topping

500g Strawberries, hulled and halved

30g Caster sugar

Juice of 1/2 lemon

Place the Jordans Country Crisp in the bowl of a food processor and blend until fine. Add the butter and process to combine evenly. Lightly grease a tart tin with a removable base and line the base with a disc of parchment paper (this helps to remove the tart later on). Press the crisp mixture firmly into the base and sides of the tin, make sure to press firmly so the tart base is solid. Place in the refrigerator for an hour to set.

To make the cheesecake filling place the cream cheese, caster sugar and vanilla into a large bowl and using an electric mixer or wooden spoon beat together for a few minutes until smooth and creamy. In a separate bowl whisk the cream until it has soft peaks. Add a third of the cream to the cream cheese and beat to combine. Add the remaining cream and fold together until fully combined. Spread the cheesecake mixture evenly across the base of the tart shell and pop back in the fridge whilst you make the topping.

For the strawberries place the berries, sugar and lemon juice into a medium saucepan and cook over medium/low heat for about 5 minutes until the sugar has dissolved and the fruit has released some juice. Remove the strawberries from the pan, leaving behind all the juice. Increase the heat to medium/high and cook for a couple of minutes or until the juice has reduced and is syrupy in consistency, remove from the heat and allow to cool.

To serve, carefully remove the tart from the tin and place onto a serving plate, top with the strawberries and drizzle over the syrup, serve immediately.

Honey Nut Granola Bars

– makes 8

300g Super Nutty Granola

125g Clear honey

50g Unsalted butter

25g Light brown sugar

A pinch of salt

Preheat the oven to 160C and grease and line an 8 inch square tin (preferably with a loose base) with parchment paper.

Place the granola into a large bowl and break up any clusters with your fingers, set aside. In a small saucepan add the honey, butter, sugar and salt and cook over low heat until fully melted. Pour this mixture over the granola and mix thoroughly. Press into the prepared pan making sure to press in firmly, this will help the bars hold together once baked. Place in the preheated oven and bake for 25-30 minutes or until lightly golden. Allow to cool for around half an hour before carefully removing and allow to cool completely in the fridge (this helps to dip the bars later).

When ready to dip the bars place the chocolate in a heatproof bowl and place over a pan of gently simmering water. Once the chocolate is melted, remove from the heat and carefully dip the bars in the chocolate, coating half of the bar. Set onto a parchment lined baking tray and place in the fridge to set.

For more information visit www.jordanscereals.co.uk