Great British Bake-Off hero Norman Calder has set his sights on inspiring a new generation of rising stars.
The retired Merchant Navy radio officer from Buckie, won the hearts of millions of viewers with his unassuming manner and rustic cooking style when he appeared on the BBC phenomenon.
The 67-year-old, who has been dubbed “Stormin’ Norman”, said he nearly backed out of the show after applying. But his excited family left him with no choice but to go through with it.
Norman says he hopes he has encouraged people to do two things – try a bit of baking themselves and bid for a place on the Bake-Off show.
Now, in an exclusive video series filmed for the Press and Journal website, Norman is using the luxury cooking equipment and kitchens of Laing’s of Inverurie, leader in the design, supply and installation of luxury kitchens for over 20 years, to teach burgeoning bakers new tricks.
This week, learn how to make his alternative Christmas Pudding Fruit & Cream Hazelnut Meringue Cake.
Recipe
- 4 egg whites
- 240g caster sugar
- ½ teaspoon vanilla bean paste
- 3 or 4 drops white wine vinegar
- 600ml tub double cream whipped until stiff for piping
- 180g raspberries
- 120g strawberries
- 140g hazelnuts
- A few blueberries
- A dusting of icing sugar
Method
Grease two 20cm loose bottomed cake tins and line bottom with baking parchment.
If your hazelnuts still have the brown skin, remove this first (heat in the oven for 10-12 minutes then rub in a damp tea towel). Grind the hazelnuts in a processor.
In a stand mixer (or hand held) whisk the egg whites until stiff and add the sugar a little at a time. Continue whisking until all sugar added and the meringue is quite stiff. Add the vanilla bean paste and white wine vinegar and gently fold in the ground hazelnuts.
Divide the mixture equally between the two prepared tins and bake at 190 degs C for around 30-40 minutes then leave to cool.
While the meringue is baking beat the cream until thick and fill your piping bag fitted with a suitable nozzle.
Once the meringues are cold pipe on cream to one half and place quartered strawberries all over, up to 1” from the edge. Place the other meringue on top.
Pipe the top with the remaining cream and add the raspberries and a few blueberries – design this as the feeling takes you and dust off with some icing sugar.
