Last Thursday, it was my work’s summer party. I realise that it’s now so far out of summer it’d make more sense for it to be a Christmas party, but our team of seven people is apparently incredibly busy and this was the first date we could manage
I like parties, mainly because I like bringing things. I so rarely get the chance to bake nowadays, being on a diet and all, so I take any opportunity I get to put on my apron, fire up the oven and do it Great British Bake Off style.
This is something I’ve wanted to make for a while. Peach and white chocolate is my very favourite flavour combination, and I always think things taste nicer on pastry. The honey and raspberry jam glaze is just the cherry on the top.
These weren’t the most impressive thing at the party, though. My boss’s wife made an amazing clementine and chocolate cake with our company logo piped on top. I have a long way to go to be crowned Star Baker. And I’ll stop with the GBBO references, now.
- 250-300g shortcrust pastry
- 1 egg
- 2 cans of tinned peach slices
- 50g of smooth raspberry jam
- 50g of honey
- 50g of white chocolate
- Preheat the oven to 180C. Put a large baking sheet in the oven to warm up
- Roll the shortcrust pastry into a rectangle until it's about as wide as a £1 coin. Put it on a baking or Swiss Roll tray, curling the edges over to make a crust if necessary. Prick it with a fork in neat rows on the base of the pastry, and brush all over with the beaten egg
- Drain the peaches, and lay them evenly across the pastry in rows, trying to leave no area uncovered
- Bake in the oven for 45 minutes. Remove, set aside
- Put the jam and honey in a saucepan with a spash of water. Put over a medium heat and stir constantly until you have a thick glaze. Cover the peaches in this glaze, then leave to cool in the tin
- Melt the white chocolate and drizzle over the top
- Cut into squares and serve