Reigning Great British Bake Off Queen Frances Quinn Produces Another Brand New Recipe For The California Prune Board In Time For Biscuit Week
The BBC's
most recent Great British Bake Off Winner Frances Quinn has created her second
exclusive new recipe for the California Prune Board, encompassing her signature
flare for imaginative and attractive bakes.
After
achieving success and national recognition from the hit BBC TV programme 'The
Great British Bake Off', Frances was attracted to California Prunes when she
sampled them while demonstrating at the BBC Good Food Show at the NEC in
November.
Frances'
California Prune Pout Dodger is a perfect bake for a loved one or even as a
little self-indulgent treat as each one is sealed with a prune pout kiss.
Frances took her inspiration for The California Prune Pout Dodger from
Britain's best-loved biscuit, the Jammie Dodger, and added the prune pout kiss
as an extra special touch.
The
California Prune Board take their signature prune pout poses to roadshows and
events, encouraging celebrities and consumers to take part in a seductive prune
pout as it is impossible to say 'prune' without producing a bee sting pout that
would make Hollywood's finest green with envy.
The
versatility and flavour of California Prunes inspired Frances to create
inventive and original recipes. The California Prune Pout Dodgers - which are
perfect for families to make together, are also a great way to encourage
youngsters to eat fruit as well as teaching them how to bake in a fun and
creative way.
Frances says
“Whether pouting or smiling these biscuits will leave you with something to
both snack on and smile about. Because California Prunes are naturally sweet,
the prune puree filling contains no added sugar,” So this makes for a healthier
recipe than a biscuit filled with jam. “California Prunes are naturally very
sweet which means that you can substitute sugar for prunes in baking or mix
both together for a healthier recipe.
Also, I was interested to discover that just three prunes count as one
of your five a day.”
Frances also
has a naughty but nice tip for those grown up bakers wanting an extra treat,
“If making adult friendly prune dodgers you can give the filling an alcoholic
kick by using Armagnac rather than water to cover and soften the California
Prunes!” A creation that is sure to get you smiling.
Nine million
viewers saw Frances become the inimitable winner of the hugely successful
programme last year, and she is set to reach new heights with her unique and
unforgettable products thanks to her keen eye for design and creativity.
Frances has
another prune pointer to help you avoid any excess waste and use up all the
yummy California prune filling: “Any leftover California Prune Puree can be
kept in the jar and is delicious stirred through porridge or spread over toast
and used as a reduced sugar alternative to jam.” In fact, recent testing by the
California Prune Board has proven that prunes provide a healthy and natural
replacement for some of the processed sugars in sweet dishes and can even be
used to sweeten coffee.
Take your own
prune pout pic and use the #prunepout @CaliforniaPrune on Twitter and be
featured in our pout gallery!
Frances
herself recently demonstrated her best pout at Cake and Bake Manchester, where
she was busy showing off her first California Prune bake, California Prune
Panda Scones. We at Prune Towers are delighted that she is back and spreading
the love with these scrummy biscuits!
California Prune Pout Dodgers
Ingredients
Biscuits
100g Slightly
Salted Butter, softened
100g Icing
Sugar
1 Egg,
lightly beaten
1 tsp Almond
Extract
100g Ground
Almonds
200g Plain
Flour
Filling
300g
California Prunes
1 tsp Vanilla
Extract or paste
Method
Pre-heat the
oven to 180C, 375F, Gas Mark 5.
Cream
together the butter and icing sugar, then gradually beat in the egg and almond
extract.
Sift and stir
in the flour and ground almonds and mix to a fairly soft dough.
Cover or wrap
the dough in cling film and chill for at least 2 hours or preferably overnight.
While
chilling, create the prune puree.
Place the
prunes in a saucepan and cover with some water.
Heat gently
to soften before draining off most of the liquid. Leave a little back to help
create a smoother puree.
Place in a
blender with the vanilla extract and puree to a paste.
Set aside to
cool and transfer into an empty clean jam jar.
Once the biscuit
dough has chilled, roll out on a lightly floured surface or between two sheets
of parchment paper to around 3mm thick.
Cut into
rounds with a 6cm cookie cutter.
Transfer on
to a baking tray lined with baking parchment and cut out either lips, smiley
faces or both from half the biscuits using appropriate shaped cutters or
template.
If creating
pouts, you can use the cut out lips to create lip smacking prune pouts by
sandwiching them together with the California Prune Puree once baked.
Bake the biscuits
for approx. 5-10 minutes until the edges have turned lightly golden in colour.
The cut out
lips will take only a few minutes, so if baking these I'd advise placing them
on a different tray so can be removed from the oven earlier.
Once out of
the oven leave the biscuits on the baking tray to cool.
Once cooled,
place the uncut biscuit bases tray side up on a clean surface and carefully
spread the prune puree on top. Place the pouts or biscuit smiles on top of the
biscuit base and California Prune puree and carefully squeeze and sandwich
together.
@californiaprune
Facebook/californiaprune
YouTube/Californiaprunes
@frances_quinn
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