Tuesday, 28 June 2016

Homemade Orange Curd

Containing less refined sugar than lemon curd, this reduced sugar orange preserve is delicious both spread on toast and used as an element within cakes and bakes.  It makes a lovely alternative to the usual lemon curd.

Recipe for homemade reduced sugar orange curd

 One of my favourite preserves for topping my morning round of toast is undoubtedly lemon curd, but having an idea for a Apricot & Orange Frangipane Tart rattling around my head, which includes an orange element, I set to and made a homemade batch of orange curd.  Not only is it as delicious as its cousin, lemon curd, it also contains far less refined sugar. 


Tuesday, 21 June 2016

Strawberry & Basil Pavlova

This marshmallowy pavlova is made with a Swiss meringue & topped with macerated strawberries.  It's a straightforward bake which makes for a great centre piece when entertaining friends and family.  

Strawberry & Basil Pavlova made using the Swiss meringue technique.

Being a huge fan of the classic pavlova dessert made the decision of how to use the eggs whites left over from a batch of Bavarian Slices very easy.  Pavlova is such a classic dessert which can easily be made either as an individual portion or as a larger centre piece for family get-togethers.  The meringue shell is usually filled with cream and topped with delicious fruit.  It's a fabulous summertime dessert which makes great use of the fresh ripening berries.

Having heard Carol Kirkwood, arguably one of the nation's favourite weather reporters, the other day describe last night's moon as a Strawberry Moon our Pavlova simply had to be filled with this wonderful fruit.  It simply seemed rude not to buy a punnet of delicious strawberries which are gracing our shelves at the moment.   Strawberry Moon is such an interesting description and having Googled it I learnt that not only is it very infrequent, but it was coined after the North American Algonquin tribe who saw it as the start of the strawberry harvest.

Friday, 17 June 2016

Bavarian Slice

With flaky puff pastry, creamy custard, sharp raspberries & sweet icing, this Bavarian Slice is certainly a delicious teatime treat.
Bavarian Slices made with flaky puff pastry, creamy custard, sharp raspberries and sweet icing feathered icing

Dads are worth their weight in gold, and my dad is certainly no exception.  Over the years he's not only cleaned and dressed my grazed knees and accompanied me to the hospital with broken bones, but he's also taught me how to hang wallpaper, point stone walls and change the tyres on a car!  So with Father's Day just around the corner and knowing how much he adores Bavarian Slices I donned my apron and made a small batch of this patisserie classic, adding my own little delicious twist along the way in the form of fresh raspberries.

A Bavarian Slice is very similar to a custard slice.  The bakes are both constructed like a sandwich with puff pastry encasing a layer of thick creamy custard and decorated with a sweet icing to the upper pastry surface.  However, the Bavarian Slice is a little more indulgent, and dare I say posher, than the slightly plainer custard slice with its layer of jam sat snugly beneath the creamier filling.  The icing is also usually finished with the classic feathering pattern too.

Tuesday, 14 June 2016

Baked Neapolitan Cheesecake

Inspired by the classic ice cream, this Baked Neapolitan Cheesecake is easy to make & rewards you with a delicious dessert containing a medley of flavours!  

Baked Neapolitan Cheesecake Recipe

As a child I was never particularly keen on ice cream!  Yes, I was a fussy child, but I would always manage to make an exception for Neapolitan Ice Cream.  The triple striped layer of vanilla, strawberry & chocolate always enticed me.  It was simply far more exciting and tasty than plain old vanilla.  Having bought a block of the ice cream the other week the idea of a Neapolitan Cheesecake came to mind.  The thought of the classic Neapolitan flavours - chocolate, vanilla and strawberry - layered in a baked cheesecake meant that such a dessert was soon going to be adorning our dining table!

Monday, 6 June 2016

Chocolate Orange Marbled Cupcakes

Made with a marbled Victoria sponge, filled with a chocolate orange ganache & topped with a vanilla frosting, a chocolate orange segment and drizzle, these cupcakes are perfect if you're looking for something a little bit special in a cupcake form.

How to make Terry's Chocolate Orange Marbled Cupcakes

This batch of Chocolate Orange Marbled Cupcakes were made especially for a visit to Mr E's side of the family across the boarder from Yorkshire into Lancashire.  Knowing that the Lancashire lot enjoy the classic chocolate-orange flavour combo we decided to decorate our cupcakes with the fun and inspired shape of Terry's chocolate orange.

Terry's Chocolate Orange Marbled Cupcakes Recipe

Wanting to make these cupcakes a little bit more special than just a frosting topped sponge, I included a few extra delicious element providing a range of different textures.  Firstly the chocolate-orange Victoria sponge was marbled with a vanilla sponge.  The baked sponge was partially hollowed out and filled with a chocolate orange ganache.  The cupcakes were then topped with a vanilla buttercream  swirl before having a chocolate orange glaze drizzled over them.  They were then finished with a Terry's chocolate orange segment.  The vanilla elements helped to lighten these chocolate packed cupcakes, producing a delicious cake which really worked.

Saturday, 4 June 2016

Individual Queen of Puddings

A delicious historic bake consisting of three distinct layers of custard, jam and meringue, these individual Queen of Puddings were made to mark HRH the Queen's official birthday

Individual Queen of Pudding recipe made with the classic three layers of custard, jam and meringue

Next Saturday, June 11th, will see HRH the Queen celebrate her official birthday thereby giving her two birthdays each year, her biological birthday being April 21st.  The Telegraph explains that the two-birthday tradition began in 1748 with King George II. 

To me it seemed the perfect reason to bake and the dish which jumped into my mind was the Queen of Puddings.  After all, not only is the name appropriate but it too also has a long history.  GBBO's British Book of Baking, which accompanied the first series, shares a Queen of Pudding recipe which dates from 1669.   The Food Timeline discusses the Queen of Pudding's history and how it compares to Manchester Pudding.