Bailey’s Custard Tart

It’s been that long since I wrote a post I can’t remember how to do it anymore. As the actress said to the bishop.

The reason I am writing this post is to have a quick rant about Panko Breadcrumbs. Which I will now refer to as Wanko Breadcrumbs (BTW this post is NSFW). I just made some Arancini. But instead of simply whizzing  up some stale bread like you are supposed to , I decided to use up a spare pack of Wanko Breadcrumbs. Basically you end up with something with the texture akin to a packet of crisps. Don’t bother.

Anyway no one cares about little balls of rice covered with crushed up crisps. What people care about is Custard Tart infused with 3 litres of Bailey’s Irish Cream.

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Super Luxury Brioche Bread and Butter Pudding

The ‘Super’ comes from the nutella spread used to sandwich the brioche slices together. The ‘Luxury’ comes from the additional slab of chopped up dark chocolate.

This creation came about due to a series of unfortunate events. Last Saturday England humiliated itself in the Rugby Word Cup, losing to Wales. Now whilst this debacle was going on, we were getting ready to meet with our mortgage advisor the next morning.

Having blown us out once already, said mortgage advisor claimed that meeting on a Sunday morning was no problem and he ‘often did it’. So, documents in hand, the following morning we prepared to set off to sort out our mortgage (oh yes, we are moving). Just as we were walking out the door, I checked my phone.

Text message. ‘Really sorry, I’ve been ill all night, can’t make the meeting’. Blah, blah. Then, rather strangely, the message ended with the mortgage advisor stating he wouldn’t be in the next day either, as if reinforcing the gravity of his life threatening illness.

Gutted. We were really under pressure to get the mortgage sorted. What to do? Well of course, make something utterly decadent. Super Luxury Brioche and Butter Pudding. 

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Very Berry Loaf Cake

Looking for a bit of inspiration in the latest edition of the Good Food magazine, I stumbled across a Very Berry Loaf Cake, from a chap who almost won last year’s Great British Bake Off. A thing about the particular programme; it’s becoming a little, well, stale. Somewhat dry. A tad soggy on the bottom. There are, after all, only so many times you can watch someone create a Bakewell Tart.

And think about the presenters, Mary & Paul. Last time I saw it the contestants had to make a three-tier cheesecake with different cakes for each tier. There were nine of them baking so that’s 27 cheesecakes. And then Mary & Paul test-tasted them all. Blurgh.

This Very Berry Loaf Cake, on the other hand, is so light and fluffy you could eat it all day. Which I am currently in the process of doing.

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Speckled Scones (Baking fail #45)

No this wasn’t supposed to happen. I didn’t want speckled scones. But speckled scones is what I got. Oh and by the way, if you hail from the States, these are biscuits.

I received a gift – an excellent book called ‘Perfect’, created by a Guardian writer who does an in depth analysis of a classic creation and then decides what the perfect version is. So I thought I’d give it a go. Perfect scones require lard and butter (not just butter) and also you shouldn’t roll the pastry, but rather flatten it by hand.

So, given I followed the instructions for perfect scones, how come my scones weren’t perfect? I will get to that later.

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Super Simple Victoria Sponge

Queen Vic swore by it. Two sponges, sandwiched together with strawberry jam. Bit of cream too, if you’re that way inclined.

Mind you, if you make this with the help of a glass of Chardonnay, be warned. Go easy on the jam and cream. It might get a little over-exuberant…IMG_9212

I’m not kidding. This recipe is fool proof. You can’t go wrong.

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