One Tin Bakes: Sweet and simple traybakes, pies, bars and buns (Edd Kimber Baking Titles)

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I am giving it 4 stars right now, because I can only give a cookbook 5 stars after I have actually really cooked from it, but I think it will not take long before I try a few of these recipes.

Alongside the nostalgia-inducing recipes there are an equal number that have more modern roots. Take the Espresso Cacao Nib Morning Buns inspired by Kimber's dining experiences in San Francisco at Tartine Bakery and Dandelion Chocolate. In my haste to make a batch of brioche dough (it needs to chill overnight), I missed the instruction to use 25 grams less butter for the morning bun recipe. Since there was no way to fix my mistake, I carried on with the recipe. I also chose to form the buns into circles rather than squares. The resulting buns were delicious -- maybe not quite as the recipe intended but despite my error they still turned out. While warm, just out of the oven, the buns are rolled in a fine mixture of sugar, cacao nibs, and espresso powder which pairs nicely with the light coffee flavour imparted by the coffee compound butter used in making the brioche dough.

Use an electric mixer to whisk the ganache for a few minutes until smooth and shiny (over-whisking can make it grainy, so err on the side of caution). Spread over the cake, then sprinkle liberally with peanuts and cacao nibs. Cut into portions and serve.

The recipe I have chosen to show you is my Espresso Caramel Sheet Cake. The cake is an all in one affair made with sour cream and a very healthy dose of espresso (or the strongest coffee you can make at home). The topping is a truly heavenly mix of dulce de leche, cream cheese and cream whisked until billowy and soft. It is spread over the cake and finished with a sprinkling of flaked sea salt. Trust me when I say you need to make this. Espresso and Caramel Sheet Cake For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled.Edd writes for several magazines and newspapers including regular features in BBC Good Food, Delicious and Waitrose Kitchen. Edd has also made regular appearances on TV including on Sunday Brunch and as resident baker on The Alan Titchmarsh Show (ITV 2014) as well as on his own Christmas special ‘John and Edd's Christmas Bakes’ (Food Network 2013). Cut the sausage into 12 equal-sized slices and place them, cut-side up, into the prepared baking tin. Cover with clingfilm and set aside to prove in a warm place for 45 minutes to 1 hour, or until the rolls are touching each other and feel puffy to the touch. From the author of One Tin Bakes and Small Batch Bakes, Edd Kimber shows you how versatile one tin bakes can be. NOTE: For this recipe, roughly chop the bars of chocolate to get different sized pieces, which gives a more interesting taste and texture. Tahini also pairs beautifully with milk chocolate, so use whatever you prefer. delicious one-pan, no-fuss baking recipes from the first ever winner of the Great British Bake Off.

To make the streusel topping, mix together the ground almonds, oat flour, sugar and salt, then rub in the butter using your fingertips until it resembles breadcrumbs. Pop this bowl into the freezer while you finish the cake batter. To make the cheesecake, place all the ingredients into a large bowl and mix together until smooth and evenly combined. Pour the cheesecake mix evenly over the base.Increase the oven temperature to 180°C (350°F), gas mark 4. Wash and dry the baking tin, grease it, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips. For the filling, beat the peanut butter, butter, icing sugar and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping. Place the flour, baking powder, salt and sugars in a large bowl and whisk to combine. Add the butter, eggs, vanilla, espresso and sour cream and mix until a smooth batter forms. Pour it into the prepared tin and spread evenly. Add the eggs to the butter mixture, one at a time, beating until fully combined before adding another. Add the vanilla and mix briefly to combine.