Vanilla Pound Cake {an expat story}

My first visit to the UK I was staying in Oxford and to get to the bus station you had to walk through the market. I had never really experienced a market like that and now it's a common thing after having lived in the UK for so long. However, I stopped at this place in the market that was selling cherries soaked in blueberry juice and then dried or maybe it was the other way around I don't really remember because of what happened when I ordered.

I asked for about a pound. The guy was a bit confused and confirmed my request with an "are you sure" look. Having realised my blunder, but not knowing what to say or how to explain, I just stuck by what I said and was like yup! He then continued to weigh it out so it only cost one Great Britain Pound (GBP).

What I had really wanted was a pound in weight - lb. Which in hindsight is like 450g so I probably didn't actually want that much.

It's not very often I have slip up's like that now after 12 years; so, when I was making this pound cake for my friend I hadn't really thought about the different definitions of the word "pound." It can also mean a place where dogs go to die, the dog pound. Anyway in this instance it was the difference between weight and money! I had to explain that the cake had indeed cost me more then one pound to make and that in American a pound cake refers to a type of cake made with a pound of flour, butter, eggs, and sugar.

This pound cake isn't traditional in the use of a pound of each ingredient, but it still uses pretty much equal measures of all the ingredients. It is more like half a pound cake really. The equivalent here is what the British call a Madeira Cake. Basically the same thing.

Vanilla Pound Cake 

260g plain flour
225g sugar
1 tsp baking powder
225g butter
5 eggs
2 tsps vanilla extract

All the ingredients should be at room temperature before starting and grease or line a 2lb loaf tin (23x13) When your are ready heat the oven to 160C.
Mix the flour, sugar, baking powder, and butter together until combined. I used my hand mixer and so it might look a bit like crumbs, but should come together when pressed as seen in the picture below.
In another bowl beat the eggs and vanilla together. Add about 1/3 of the egg mixture slowly to the dry mixture, beating well in-between additions.
Scrape down the sides before giving it one last good mix and scrape into your prepared loaf tin. Bake for about 60 minutes, test it by using the skewer test. It shouldn't leave any crumbs or batter on the skewer or butter knife - which is what I use and it should be a nice golden color as seen in the pictures.

Serve with ice cream and fresh berries if you are feeling like an American or jam and custard if you feeling British. Either way it's a great cake that can be paired with pretty much anything! It's a blank canvas cake so to speak and it's super easy to make!

Blackberry Crumble Custard Tarts

If you have read my previous post you will already know this, but if you have come here from another source then you should know that these tarts were inspired by a fictional King Edward VI from a booked titled Lady Jane: the not entirely true story. If you'd like to know a bit more about the story and my thoughts on the book click on the title above.

This post is to talk about these Blackberry Crumble Custard Tarts...... which were super amazing! In the book the King loves his blackberries especially as pie. The thing is I am not a huge fan of fruit pie because cooked mushy fruit just doesn't appeal to me.

Brainstorming, isn't something you just learn at school, an idea other then pie was fairly simple. It went like this: use fresh blackberries, fresh berries taste great in tarts, tarts are similar to pie, custard goes well in tarts and done.

So, no these aren't exactly blackberry pie, but as the real fictional king loved blackberries in or out of pie I am positive he would have approved of these.

Blackberry Crumble Custard Tarts

Shortcrust Pastry with orange zest

250g plain flour
100g icing sugar
pinch of salt
150g unsalted butter, cold grated or cubed
2 egg yolks
1 egg
zest of 1 orange

Sift the flour and icing sugar together in a large mixing bowl, add the pinch of salt and the cold grated butter. Rub gently between your finger tips until it resembles bread crumbs - try to handle it as little as possible. *I sometimes run my hands under cold water and pat dry before this last step as my hands are generally warm.
Gently whisk the egg yolks and yolk together, make a well in the bread crumbs and add the eggs as well as the orange zest. Using a spatula bring the dough together. It will be a bit crumbly, pour onto a sheet of clingfilm and gently pat down into a square and wrap in the clingfilm. Keep it in the fridge for a minimum of an hour, but is best if kept overnight.

Quick(ish) Custard

30g caster sugar
2 tbsp cornflour
3 egg yolks
260ml double cream
1/2 tsp vanilla extract

Using a glass or metal bowl whisk the sugar, cornflour, and egg yolks until lighter in color and you have incorporated a bit of air into them. Leave aside and heat the cream and vanilla together until it starts to produce little bubbles aka simmering. Gradually pour the now vanilla infused cream over the egg yolk mixture, whisking all the while.
Make a double boiler by placing your heatproof bowl over a pan of simmering water, stir the custard until thick and creamy. Can take about 7-10 minutes. To test it use a spatula or spoon by dipping it into the custard and when you pull it out it shouldn't drip off the spoon, run your finger through the middle and if the trail your finger makes stays it's done.
Take off the heat and continue whisking for a few minutes before leaving in the fridge to cool for a minimum of 4 hours.

To Assemble: 

225g blackberries
Oat Crumble (optional) recipe found here.
Egg wash: 1 small egg, lightly beaten

Pastry: Roll out the pastry on a lightly floured surface, to about 3mm or .3cm and cut into rounds to fit your muffin tin make sure to leave a little over the top for shrinkage. Press carefully into the muffin cavities, no need to grease. Place in the fridge for about 30 minutes.
Take them out of the fridge and line with grease proof baking paper and line with baking beads or your choice of weight some people use rice. Blind bake for 10-15 minutes or until it starts to brown. Remove the baking beads and brush a very light layer of the egg wash over each pastry case and bake for an extra 2 minutes or so. Leave to cool completely before adding a blackberry or two depending how big they are to each case. Cover with the custard and oat crumble if using. Enjoy!

I shared these with my work colleagues and they had a deep discussion about how one of them didn't like blackberries, but were loving them with the custard and oat topping. Then I was asked what it was that was giving it that extra something and I said it was probably the orange zest in the pastry. With that revaluation it was readily agreed upon that that was what was giving it that something special. They are funny, I do love working with fellow foodies!

*recipe adapted from Sweet Tooth by Lily Vanilli

Strawberry Tartlets & book review of Tea with Jane Austen by Pen Vogler

If you've read my blog before you'll already know that I am a fan of Jane Austen's work and when I came across this little book titled Tea with Jane  I couldn't resist! Two of my favourite things tea time and Jane Austen.

When I say it's a little book it physically is a bit smaller then the average cookbook and only has 60 or so pages, perfect size to slip inside a bag! Don't let the size fool you, it's packed full of tea time treats inspired by the world of Jane Austen; her work and her life!

My favourite thing about Tea with Jane Austen is that our author Pen Volger includes an old fashion version of the recipe next to the updated recipe - or how we read/write/cook today!

Emma is probably my favorite Austen novel so I had to make the strawberry tartlets! They were, of course, inspired from Emma and the day that Mr. Knightley invited everyone to Donwell Abbey to pick strawberries!

With a baked strawberry custard set in a sweet short crust pastry these would make a great tea time treat or if careful a perfect picnic treat! I would like to think Mr. & Mrs. Knightley would agree!

Strawberry Tartlets

sweet shortcrust pastry:

225g plain flour
pinch of salt
2 teaspoons caster sugar
125g unsalted butter, cold and cubed
1 egg yolk
3 tablespoons cold water

Mix the flour, salt, and sugar in large mixing bowl. Add the cubed butter and using your finger tips combine the flour mixture and cold butter cubes until it looks like bread crumbs. You don't want the butter to melt, so be quick and firm when rubbing in the butter. Mix the egg yolk and water together before adding to the flour/butter mixture. Using a knife stir it all together it should form big clumps. Then using your hands bring the dough together. Add water if you need to little by little. No need to knead. Wrap in clingfilm and leave in the fridge for at least 20 minutes.

strawberry custard:

200g soft or damaged strawberries, hulled
3 egg yolks
50g caster sugar
40g plain flour
300ml milk

Grease 4 tartlet pans or a 9in/22cm tart tin. Heat the oven to 200C and take out the pastry from the fridge. Roll it out to about 1/4 inch or 5 mm thickened line the greased tartlet pans with the pastry. It's okay to leave some of the pastry having over the edge to help with shrinkage. Prick the pastry with a fork. Cover each tart pan with a sheet of grease proof paper and fill with baking beads and blind bake for 10-12 minutes for the tartlets and 15-18 for the tart tin.
Take them out of the oven and remove the paper and the baking beads and place back in the oven for 5 minutes or so.
While they are blind baking boil the milk and leave aside, cover it to keep it warm. Puree the strawberries and leave aside. Beat the egg yolks and sugar together with a whisk, until sugar has dissolved. Shift the flour in a third at a time beating well after each addition. Gradually pour in the boiled milk, whisking as you go. Return the custard mixture to the pan and heat until it just starts to boil - beat until the custard holds sits shape. Dip a wooden spoon into the mixture and pull it out. Run your finger down the spoon face, it should leave the line.
Take off the heat and beat in the strawberries. Pour into the pastry cases and bake for 10-15 minutes until the custard is set. Cool and serve! With strawberries or cream or meringues.

Suggestion: if you save the 3 egg whites from this recipe whip up some meringues to top your tarts with! Just half the recipe in this post I wrote: Waste Not Want Not!

notes: Tea with Jane Austen by Pen Vogler (check out her other title Dinner with Mr. Darcy!) was sent to me to provide a review - recipe is taken from said book with permission from the publishers, Ryland, Peters & Small. This title was published in February and is available at all good book sellers and online shops! All opinions are my own, no other compensation besides the book was given - please see my contact/policy page for more information!

Broken Heart Custard Tarts for World Book Night

“This book is a gift. You can keep it or pass it on, but we think you should try it. Because everything changes when we read.” (Quoted from the back of a World Book Night edition) Everything does change when you read. Books can take you places you've never been and give you experiences you never dreamed of! 

It’s World Book Night and it is the fourth year I have been chosen as a book giver! As World Book Night is a day that encourages children to read, World Book Night is a night that encourages young adults and adults to read. Each year there are about 20 titles that givers can ask to give away. This year was full of books I have already read and made it really hard to list my top three choices.

When I got the email that informed me that I was to give Custard Tarts and Broken Hearts by Mary Gibson I was thrilled. I had read it over last summer and really enjoyed it. The characters are real and the atmosphere is set to a pre-war England 1911; Mary Gibson makes you feel like you’re there. You feel for Nell and the other Custard Tarts as they get through what really were tough times.

In celebration of this book I made my very own custard tarts. I used custard powder just to stick with the theme of the book. The girls were called custard tarts because they worked at a factory that packaged powdered custard! Then I topped them some demera sugar and caramelized it so that you had to “break” through it to eat the tart. The heart shaped tart tins gave a nice touch too!

Broken Heart Custard Tarts:

Pastry: 225g plain flour; 110g unsalted butter, chilled and cubed; 80g golden caster sugar; 1 large egg; to make: Rub the butter into the flour before adding the sugar and egg. Bring the dough together with your hands and form a ball. Wrap in cling film and chill for a minimum of 30 minutes. Grease your tart tins. Roll out the chilled pastry on a lightly flour dusted surface. Cut out pieces of the dough and line each tart tin. Prick with a fork and chill in the fridge again for 20-30 minutes. Heat the oven to 170C. Line and fill each tart with parchment paper and baking beans. Blind bake for 12 minutes or so. Take out the baking beans and bake for a further 10-15 minutes until the tart case is lightly browned. Leave to cool down while you make the custard. 

Custard:

Bird's Custard Powder; to make Follow instructions on package for 1 pint of custard. Helpful hint that you pour the warmed milk onto the custard paste and add more or less sugar according to taste.

To Finish:

12-18 tablespoons of demera sugar

Fill each tart with custard and leave a little rim of tart case. Sprinkle 2-3 tablespoons of sugar onto each tart and then put under a hot grill for a few minutes until it starts to turn golden or use a blow torch to melt the sugar into a nice hard topping. Enjoy! 

As a lover of books I like to find ways of sharing that love! I have already given out more then half of my books this morning to friends and complete strangers! But I have set aside one of my copies to give to one of my readers! Just follow the instructions on the raffelcopter gadget below! It’s only open for a week so enter now!

a Rafflecopter giveaway *giveway closed 

notes: I was chosen as a World Book Night giver. World BookNight is an annual celebration of reading and books that takes place on the 23^rd of April. The giveaway is only for me to spread the love of reading further then I can do by giving them out to people in my community. Which I also love doing!
If you liked this post then you might like: My Summer Reading List, My Spring Reading List, World Book Night posts one, two, and three! Wonka Bars, Forgotten Pudding, Zebra Cake, Huffkins, Pop Cakes

Chocolate Bailey's Nanaimo Bars

You know how one day you’re just living life and then something happens that changes your life forever? And it makes you wonder how you ever lived before?

That’s exactly how I felt after I tried my first Naniamo bar. How did I live before these bars came into my life? They are the best no-bake bars I have ever had.

If you don’t know what a Naniamo Bar is, it’s a bar that has a nutty, coconut, biscuit base topped with a creamy custard like filling and a layer of chocolate. They are named after a town in Canada. There is some debate about where they originated, but does it really matter after the first bite. All that matters is where and when you will get more!

When I went in search for a recipe most of the ones I found were in American cup measurements. It’s not a problem, but since I've been baking in the UK for some long I have just gotten used to using scales. For these no-bake bars cups just make sense as there is a lot of throw this or that together! 

OXO now have a 7 Piece Measuring Cup set available which is exciting to me because it includes a 1 and a ½ cup as well as a ¾ cup! They also have a matching 7 Piece Measuring Spoon set of measuring spoons. If you would like a chance to win a set of each including a Baking Spatula and a magic Baker’s Dusting Wand please follow the instructions in the widget below!

The best part of these bars is that the creamy custard middle can be adjusted in many ways. In this one I have added some Chocolate Baileys! They are one of the most addicting things I have ever made and here’s how I made them... 

Chocolate Bailey’s Nanaimo Bars

the base:

½ cup (114g) butter

¼ cup sugar

5 tablespoons cocoa powder

1 large egg, beaten

1 ½ cups rich tea biscuits, crushed

½ cup chopped mixed nuts

1 cup sweet and tender shredded coconut

Line an 8x8inch square pan with greaseproof paper. Make sure there is some over hang for easy removal. Melt the butter, sugar, and cocoa powder in a saucepan. Then add in the beaten egg and whisk quickly until it’s a thick glossy chocolate. Remove from the heat before adding in the crushed tea biscuits, chopped nuts, and coconut. Fold until combined and then press down into the prepared pan. Place in the fridge for at least 30 minutes. About 15 minutes in start the middle layer.

middle layer:

½ cup (114g) butter, softened

2 tablespoons & 2 tsp Chocolate Bailey’s

2 tablespoons custard powder

2 cups icing sugar

Beat the butter for a few minutes in a freestanding mixer until soft. Then add the Chocolate Bailey’s, custard powder, and icing sugar and beat until lighter in color and fluffy. It can take around 5 minutes. Then spread over the base layer, try to get it as flat as possible. Then chill while you make the top layer.

top layer:

114g dark chocolate

1 ½ tablespoons butter

Melt the chocolate and butter together in a heatproof bowl over a simmering pot of water. Once it’s completely melted very gently spread it over the middle layer. Place in the fridge for about an hour before cutting into squares.

NOW CLOSED

How to enter: 

OXO GOOD GRIPS Giveaway

notes: in association with OXO please see contact/policy page for more information. I bought the Bailey’s they are in no way promoting this post. Recipe adapted from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson.

Bread & Butter Pudding {recipe review}

When it comes to baking I am one of two extremes. I love crazy flavor combinations, once I had pepper and caramel on top of vanilla ice cream. It was amazing!

Yet, I love simple classic food combinations too, like strawberries and cream. So, basically I am the most contradictory person I know. That about sums it up really.

Recently I was approached and asked if I would like to try a recipe from Sunrise Senior Living. It’s a company that provides assisted living for the elderly. With an aim to encourage independence, preserve dignity and enable freedom of choice for all their residents.

Of course I said I’d love to try the recipe for Bread & Butter Pudding! Desserts are my thing, clearly!

The recipe was clear and easy to follow and to top it off it tasted great! Especially with the suggested vanilla custard!

Simple ingredients, most of which can be found in any cupboard, and a clear instructions you can’t go wrong with this recipe! Anyone any age could make this Bread & Butter Pudding. 

I have never made Bread & Butter Pudding in layers like this before, which I thought was an easier way to make it really. Just butter the bread and layer it up!

Because of the size of my baking dish I only had two layers, I would have liked at least three. That was the only thing not stated in the recipe - what size of baking dish to use. I could have done another layer I suppose, but then I would have had to adjust the rest of the recipe as well. 

Overly all the pudding was a real hit with my family! It is a classic for a reason! 

notes: This post is an association with Sunrise Senior Living and the recipe can be found on their site here along with many other recipes that are easy and sound delicious! All opinions are my own for more information please see my contact/policy page. 

Christingle Ice Cream

In Christmases past, the ones with my family in the USA, my mom always put a chocolate orange in my stocking.

It was the best part of my stocking.

In the USA they were only available during the holiday season, so it was weird when I moved to the UK and I could have a chocolate orange whenever. However I still only ever buy them during the holiday season.

Lucky for me it I the holiday season!

When I was given an opportunity to create a Christmas inspired ice cream I had so many ideas, but didn’t know if I should go traditional Christmas flavors or go with something a little more personal.

I settled on personal and made a Chocolate Orange Ice Cream. It’s smooth, creamy, and delicious. It reminds me of Christmas!

I named it Christingle Ice Cream after the traditional “Christmas Orange” and because it makes is sound more Christmasy!

Christingle Ice Cream

175g Terry’s Milk Chocolate Orange

55g Terry’s Dark Chocolate Orange

375ml double cream

375ml whole milk

150g sugar

generous pinch of salt

4 egg yolks

120g Terry’s Dark Chocolate Orange, chopped

Make sure you’re ice cream maker pot has been in the freezer for at least 24 hours and don’t take of the freezer until you are about to use it. Always follow the manufactures instructions. Prepare an ice bath.

Melt the milk and dark chocolate with the double cream in a bowl over a simmering pot of water. Gently stir until melted and set aside.

In a saucepan warm the milk, sugar, and salt. In a separate bowl whisk the egg yolks together. Once the milk mixture is warm slowly pour over the egg yolks, whisking the whole time. Pour back into the saucepan and stir continuously until the custard coats the spatula and you can run a finger through it and it leaves a line.

Pour the custard through a sieve into the melted chocolate mixture. Place the bowl in the prepared ice bath and stir until mixture is cool.

Chill the mixture thoroughly in the fridge, before freeing in the ice cream maker according to the ice cream makers instructions! Towards the end of churning add the chopped dark chocolate.

Eat right away or place in a container and freeze until ready to serve!

notes: I was sent the Kenwood Ice Cream Maker to use in this blogging Challenge hosted by Curry’s. Information on Christingle found here. A couple holiday seasons ago I made Chocolate Orange Brownies! Yum! The recipe is adapted from The Perfect Scoop by David Lebovitz. Buy 1 milk and 1 dark chocolate orange and you have enough chocolate to make this ice cream, switch them around however you want. Or use all dark or all milk? Whatever suits your tastes!

Raspberry Ripple Ice Cream

I recently purchased a copy of David Lebovitz’s The Perfect Scoop and I am glad I finally did. It should actually come standard with every ice cream maker sold.

I have a couple of other ice cream recipe books, but they were either full of flavors I would only try if I was at an ice cream parlor or so basic it left me feeling uninspired. The Perfect Scoop is neither of these! It also has recipes for different types of frozen treats!

There are so many amazing recipes I can’t wait to try; next on my list is the peanut butter ice cream. I love peanut butter ice cream and it doesn't really exist here in the UK. Ben and Jerry’s have just come out with a new core ice cream that has peanut butter ice cream, but it’s not enough and the jam core made me gag.

My husband requested Raspberry Ripple Ice Cream so that is the first recipe I tried. As this recipe has already been plastered all over the web on various blogs I won’t be sharing it with you today. Also if you want a taster of more recipes from his book check out his official site!

The Raspberry Ripple Ice Cream turned out pretty amazing. It’s a custard base ice cream so there is some waiting and planning time. I make my custard the night before and let it chill in the fridge over night. Then I churn it in the morning and freeze it in time for dessert that evening. But that’s just me.

As it’s a custard base, like I just mentioned, it’s very rich and one perfect scoop is plenty to satisfy any ice cream craving. We recently had perfect ice cream weather, but England never stays sunny and warm for long.

This was a bit hit with my husband who requested it and with everyone who walks through the house. The minute they step inside I bombard them with "I made ice cream you have to try it!" They really don't get a choice in the matter, but they really don't seem to mind. Especially after the first scoop. 

What ice cream flavor could you not live without?? 

notes: The Perfect Scoop by David Lebovitz; David Lebovitz website; if you are't convinced to buy the book google “Raspberry Ripple Ice Cream David Lebovitz” you’ll find the recipe (I know I'm being a bit rude instructing you to go else where, but hey it's not too much extra work if you're already wasting time online!) and I should note that I purchased my book from Amazon. It's where I buy most of my books that's why I link it not because I am getting anything in return for it. I will always state if I have been sent a book by the publishers. For more information on this see my tabs above. 

Homemade Very Vanilla Ice Cream!!

The scent of vanilla is intoxicating. Whenever I make anything with vanilla you will find me wafting the scent towards me or continuously trying the batter/custard/frosting and so on.

I decided to make ice cream this weekend. I have had an ice cream maker for over a year now and not once used it. Sometimes I do wonder if there is something wrong with me?

The big debate was where to start? Vanilla, Chocolate, or Strawberry… maybe Coffee, Cinnamon, or Raspberry Ripple? The choices were endless…. So, to make my life easier and the fact that I absolutely adore vanilla I chose to start with vanilla.

Very Vanilla Ice Cream

2 cups whole milk

½ cup double cream or heavy cream

6 large egg yolks

1 cup granulated sugar

1/8 tsp salt

1 vanilla bean split

½ cup sour cream

2 tsp pure vanilla extract

Ice cream maker

Ice for the ice bath

Have an ice bath at the ready before… Combine milk, cream, egg yolks, sugar, and salt in a blender until smooth and aerated. Pour into a saucepan and add the vanilla bean and cook on a medium heat, stirring often. I used a rubber spatula so I could scrap the bottom and sides of the pan. Once the mixture has thickened it should coat the spatula/spoon and you should be able to run your finger through it and the trail should remain. Remove the vanilla bean and scrape the rest of the caviar into the pan.

Pour the custard through a sieve into a large bowl nested in the ice bath you should have already prepared. Stir until the custard until it is cool to the touch. In a clean blender pour the cooled custard in to it and add the sour cream and vanilla extract. Blend for about a minute before pouring back into your bowl, cover tightly and refrigerate for at least 6 hrs or overnight.

Once it’s chilled in the fridge pour into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

notes: When I chose vanilla I went straight to the vanilla bible Pure Vanilla by Shauna Sever, check my book review. Do not throw out the vanilla bean pod, if rinsed and dried add it to a bag of sugar to make vanilla sugar or get a copy of Shauna’s book for other vanilla bean pod uses! Also do not discard the egg whites, make an omelet or make meringues like I did… post will be up soon!! It's the first time I have ever made meringues as well.... 

Rhubarb & Custard Swiss Roll!!

This is my first attempt at a Swiss Roll and it was going smoothly until I transferred it to a plate and the guts spilled out the side…

No worries it’s completely edible! My rhubarb wasn't overly pink so I didn't have a nice swirly color of pink (rhubarb), custard, white (whipped cream) in the middle. It just doesn't make for a very attractive picture or dessert. I sometimes wonder if I am sometimes too laid back. I mean I don’t think I’d ever make it baking anywhere but in the comforts of my own home.

Not that I want to make it. A lot of my close family and friends say I should sell cakes etc… and as long as people were after non-perfect cakes that sometimes look like a five-year-old constructed it I’d be in business! It’s why I am so impressed by patisserie it always looks so perfect.

Yet, I don’t bake to be perfect. I do it for fun and if I were to start stressing about everything being perfect I don’t think I’d enjoy it as much as I do. Therefore I think I’ll keep it as a hobby for now. Maybe I’ll change my mind in a year or so when I start looking for work again!

Back to the Rhubarb and Custard Swiss Roll, the recipe comes from Rachel Allen’s Cake! and can be found on the Good Food Channel website here! Don't compare the pictures! ;0) Since it’s already available online I don’t feel the need to reproduce it here.

It’s a pretty easy recipe. Make the sponge that takes about 25 minutes including baking time. Then it’s just reducing the rhubarb and making the custard. Assembling, like I said, was going well with the rolling and all that until I transferred it to the serving plate.

Overall everyone enjoyed it! Highly recommend giving it a go!!

notes: Rachel Allen’s Cake! Amazon UK & my review; SwissRoll pan Lakeland’s; Good Food Channel & Rachel Allen's Cake Diaries recipes

Spiced Apple Custard Tarts {from Lily Vanilli's Sweet Tooth}

I'm so excited that when this post is finally up I will be on my way to London to visit Lily Vanilli's bakery in East London. I can not wait!! Had to cancel my plans as my littlest one has a sick bug. London isn't going anywhere....already thinking of a date to reschedule! So, being the impatient person that I am I had to bake something from her book before I went! This past week I baked these very yummy tarts from Lily Vanilli's Sweet Tooth in anticipation of my visit to London!

It wasn't hard to choose as these Spiced Apple Custard Tarts were on top of my list since I read the book a few weeks back. I am not going to share the recipe with you as I think this recipe alone is worth buying the book..... also because I am know to be a bit lazy. It's not a hard recipe but there is a lot of time managing and steps to get right. First you make the pastry and its best if sat overnight or no less then an hour. So, I made my pastry the night before. Then the custard needs to be cold so it has to set for at least 4 hrs. I split my custard the first time.... oops. Then you make the apple filling (not pictured as once I started eating them I wasn't gonna stop for a picture) which needs to cool. Then you need to make the oat crumble for the top and roll and rest and bake the pasty that was setting over night. So basically I couldn't be bothered to write all that out.

However I don't want all my rambling up there to put you off making them if you have a copy of the book or someone you know does. These were absolutely delicious!!! I took them to 2 different friends houses and had nothing but compliments all around! Mine didn't look as neat and tidy as the book picture, but when they taste good who cares if they don't look perfect?!?

Can't wait to share my experience at Lily's with all of you later this week!!

Buy here on Amazon or at The Book People 

Gingernuts with Custard Cream filling!!

Fox’s Biscuits make a biscuit called Ginger Crunch Creams. I love these things. If I ever leave England these would be in my top 5 of most missed treats. So, I had been thinking about making my own for a while. I mean it’s just a crunchy ginger cookie with cream smooshed in the middle. (Word is trying to correct smooshed hahaha!!)

Baking is a huge trend at the moment so I wasn’t surprised to see that Jamie Oliver jumped on the bandwagon with an issue of his magazine dedicated to baking (Issue 27 Mar/Apr 2012). I am glad he jumped because this issue has a lot of interesting recipes.

There is a whole section for homemade biscuits based off of shop-bought favorites. I took the recipe for the ginger nuts and then halved the recipe of the cream filling from the custard cream recipe! Then like magic I had my favorite shop-bought biscuit, but even better!! These turned out exactly how I wanted them too!! Enjoy!!

Notice how I switch between calling these biscuits and cookies. Ha! My 4 year old already corrects my American words. It’s a little annoying to be honest. Humph. ;0]

makes 16 (8 if you are sandwiching them together)

100g self-rising flour

½ tsp bicarbonate of soda

1 tsp ground ginger

a few gratings of nutmeg

¼ tsp allspice

50g light muscovado sugar

50g butter, cubed, softened

2 tbsp golden syrup

Demerara sugar, for sprinkling

1. Pre-heat the oven to 180C/gas 4 and line a baking sheet.
2. Put all the dry ingredients into a large bowl and then rub in the butter until it resembles fine breadcrumbs.
3. Stir in the syrup, and press into a dough
4. Divide into 16 pieces (I weighed mine out because every time I try to break into equal pieces I fail.) they should weigh about 15g each give or a take a little.
5. Roll each piece into a ball and place on the prepared baking sheet. Use a bottom of a glass to flatten them.
6. Sprinkle some of the demerara sugar onto each one; I didn’t have this so I just used regular granulated sugar. The demerara sugar is bigger granules and would work better the regular sugar just sort of blended into the biscuit. Press the sugar into the cookie with your fingers.
7. Bake for 10-12 minutes or until golden brown.
8. Remove the biscuits and let them cool for 5 minutes before transferring to a wire rack.

for the custard cream:

100g icing sugar

2 tbsp custard powder

50g unsalted butter, softened

boiling water

1. Mix the icing sugar and custard powder together in a big bowl.
2. Then beat in the butter, this is why I suggest a big bowl. I used my medium sized bowl and the sugar/powder mix went everywhere the second I turned on my hand mixer. If I had the bigger bowl it has bigger sides and wouldn’t have puffed up into my face!!
3. Add 1 tsp of boiling water and mix until smooth.
4. Cover and set-aside until ready to use.

To finish: Spread each side of the cookie with the custard cream and smoosh them together!!

note: there are no eggs in this recipe