Desserts · Original adaptation
Jam and Cream Iced Fingers Recipe
Soft enriched buns topped with simple icing and split for raspberry jam and whipped cream.
Inspired by The Great British Bake Off, Season 2, Episode 7
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Bake it at home
Jam and Cream Iced Fingers
- Prep
- 35 min
- Bake
- 15 min
- Total
- 50 min
- Makes
- 10 buns
Ingredients
- 400 g strong white bread flour
- 7 g instant yeast
- 40 g caster sugar
- 6 g fine salt
- 40 g unsalted butter, softened
- 1 large egg
- 210 ml lukewarm milk
- 150 g icing sugar
- 150 ml double cream
- 100 g raspberry jam
Method
Mix the flour, yeast, sugar, salt, butter, egg, and milk into a soft dough. Knead for 8 to 10 minutes.
Cover and rise for about 75 minutes, until doubled. Divide into 10 pieces and shape into 12 cm fingers.
Arrange on a lined sheet with room to expand, cover, and proof for 35 to 45 minutes. Heat the oven to 200 C, or 180 C fan.
Bake for 13 to 15 minutes until golden, then cool completely.
Mix the icing sugar with enough water for a thick glaze and spread on top. Once set, split each bun and fill with jam and whipped cream.
From the episode
Patisserie (Semi-final)
This adaptation starts from the episode's patisserie brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
