A Vanilla sponge filled with vanilla buttercream and raspberry jam. Iced with a pink and white marble effect fondant topping. Finished with my own handmade fondant roses. You can choose your own colour scheme with with the fondant icing and roses.
500g strong white bread flour, plus extra for dusting
60g caster sugar
1 tsp ground cinnamon
10g instant yeast
50g unsalted butter, softened
300ml cool water
Vegetable oil for kneading
2oog Mixed Dried Fruit
1 egg beaten, to glaze
1. Tip the flour into a large mixing bowl and add the salt, sugar and cinnamon to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
2. Coat the work surface with a little vegetable oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
3. When your dough feels smooth and silky, put it into a large, lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
4. Line 2 baking trays with baking parchment or silicone paper.
5. Tip the dried fruits on top of the risen dough in the bowl and start working them into it. After a minute or two, tip the dough out onto a lightly floured surface and knead until the fruit is thoroughly mixed in.
6. Divide the dough into 8 pieces. Shape each into a ball, then use a rolling pin to flatten each out to a round bun, about 1cm thick. Brush the teacakes with the beaten egg. Transfer to the prepared baking trays, spacing them apart.
Put each tray inside a clean plastic bag and leave to rise for about an hour until the teacakes are at least doubled in size. Meanwhile, heat your oven to 200°C.
Bake the teacakes for 10-15 minutes until risen and golden. Cool on a wire rack.
Heat oven to 160C. Heat some butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
Fry the onions and carrots in the pan with a little more butter until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more butter. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.