After eight weeks of friendly but intense competition, Jo Wheatley has been crowned the 2011 Great British Bake Off champion. Last night’s BBC2 show – watched by an enormous 5 million viewers – saw Wheatley defeat Holly Bell and Mary-Anne Boermans.
Wheatley, who plans to set up her own cookery school and is also considering opening a patisserie, said: “It was such a privilege to take part in The Great British Bake Off, but to win it has been amazing, especially against such talented bakers. It’s been a fantastic experience and hopefully it is something I can build on.”
Jo’s mini banoffee pies wowed the judges in particular. Said Paul Hollywood: “The flavour of that banana mousse! It was just… unbelievable.”
Now it’s your turn, because we’ve got the recipe! Can you move your family and friends to tears with the sheer perfection of your banoffee?
The recipe’s taken from the book of the series: The Great British Bake Off – How to Bake the Perfect Victoria Sponge and Other Baking Secrets, published by BBC Books, price £25.
We have TEN copies to give away to our Twitter followers. Simply tweet us explaining why you love The Great British Bake Off, with the hashtag #gbbort. We’ll pick the winners next week.
T&Cs: promoter is BBC Magazines Ltd; entrants 16yrs+ and UK
resident; winner from all @RadioTimes followers who submit an answer
before 6pm, Wednesday 12 October 2011
Jo Wheatley’s Mini Banoffee Pies
For the pastry
250g plain flour
pinch of salt
2 tablespoons caster sugar
125g unsalted butter, chilled
2 large egg yolks
2–4 teaspoons double cream
For the toffee filling
125g dark brown muscovado
25g unsalted butter
75ml double cream
For the banana mousse
1 ripe medium banana
1 tablespoon icing sugar
150ml double cream, well
dark chocolate shavings, to
1 x 12-hole mini-muffin tray (or
4.5cm tartlet tins, set on a
baking sheet); a 5.5cm plain
round cutter; a piping bag
fitted with a 1.5cm plain tube
To make the pastry in a food processor, put the flour, salt
and sugar into the bowl. Pulse to combine, then add the
butter and pulse until the mixture looks like breadcrumbs.
Add the egg yolks and 2 teaspoons cream, and pulse again
until the mixture comes together to make a ball of firm but
not hard dough – add more cream if necessary. Wrap in
clingfilm and chill for 15 minutes.
Roll out the pastry on a floured worktop to the thickness of a
pound coin. Cut out rounds using the plain cutter, re-rolling
the trimmings to cut more rounds. Use to line the holes in
the mini-muffin tray or the tartlet tins (depending on how
many tartlet tins you have, you may have to bake the tarts
in batches). Prick the bases well, then chill for 15 minutes.
Meanwhile, preheat the oven to 180°C/350°F/gas mark 4.
Bake the tartlets blind until the pastry is golden and crisp. Leave to cool in the muffin tray or tartlet tins, then carefully turn out.
To make the toffee filling, put the sugar and butter in a non-stick frying
pan and stir over a low heat until the butter has melted. Stir in the cream and bring to a simmer, stirring constantly so the sugar dissolves. Leave to bubble for a minute until slightly thickened, then pour into a heatproof container and leave to cool completely.
Slice the banana and purée with the sugar in a food processor or with a hand blender. Whip the cream until stiff, then gently fold in the banana purée.
Chill for 15 minutes.
To assemble, spoon the toffee mixture into the pastry cases to half fill them. Spoon or pipe the banana mousse on top, then decorate with dark chocolate shavings. Chill for 30 minutes before serving.