Blackcurrant and Basil Tart

Blackcurrant & Basil Tart

Wotchers!

In food, there’s nothing new under the sun. It’s really difficult to be original. Whatever blinding flash of inspiration you think you’ve had, I promise you that it has been done before; usually better, sometimes worse. If it hasn’t been done before, then that’s usually a good indication that it’s not such a great idea (i.e. it was done before and discarded because it wasn’t fab at all). If it was fab, we’d have heard about it in the last 5000 years. This goes for top-level chefs as well as for the humblest baker.

That being said, there’s nothing wrong with tweaking a recipe and putting your own spin on it. Tweak it enough and then you can claim it as your own (and acknowledge the inspirational recipe, but it’s surprising how many people seem to forget this bit).

Example: Ian Dowding and the invention of Banoffi Pie. Except, of course, he didn’t invent it, he readily admits that it evolved by adding bananas to a recipe for Blum’s Coffee Toffee Pie brought back from the US by Russell the chef, with whom Dowding worked in a restaurant in Berkshire. Read all about it here.

And so to this week’s recipe. I recently watched an episode of a food show from the US and one of the items shown was a Goat’s Cheese and Blueberry Pie with fresh basil. I liked the unusual combination and re-watched the clip several times in order to jot down what looked like the quantities/ingredients. It took a couple of tries to get the sweetness and texture right, and my overall verdict was: No. The goats cheese was odd. The tart lacked zing. The fresh blueberries were OK, but had no pop of flavour, and so I set my notes aside.

Until I had a brain wave a couple of weeks ago with: blackcurrants! I resurrected my notes and swapped in blackcurrants for blueberries and it was amazing (she said modestly). The fresh basil is very reminiscent of the aroma of blackcurrant leaves and the amazingly tart pop of flavour from the berries was just what had been missing from the original. After guarded compliments from friends after the first attempt, I swapped the goats cheese for cream cheese and found I didn’t miss the lack of tang at all. – it was creamy, but not so dense as to push it into cheesecake territory (although it’s close!). Disliking unnecessary waste, the surplus egg-white from the filling ended  up in the topping, along with butter instead of margarine, which all made for a crunchy variation to the original. Finally, there was a need to balance out the basil: the boldness of the blackcurrant flavour meant a larger quantity was needed in order for it not to be lost in the background whilst avoiding being too heavy handed and tipping it over into a borderline savoury tart. Luckily, the perfect amount was almost exactly the quantity of leaves you get in a 28g pack of fresh basil in the supermarkets.

Interesting Fact: I read recently that blackcurrant is, for the most part, an unknown flavour in the US, due to a ban in the early 20th century when it was thought to harbour a disease harmful to the logging industry. All  can say is: you’re missing out, my friends across the water, and it’s high time you invested in blackcurrant bushes in order to enjoy all the wonderful things you can do with them. Exhibit A: this pie! If you’re lucky, you will be abe to find frozen berries in your supermarkets and farm shops until your bushes bear fruit themselves.

So yes, I did not conjure this fabulous tart up out of thin air, I evolved it from something else. That doesn’t mean it’s not fabulous and you should all rush out and get some blackcurrants immediately.  If nothing else, for the vitamin C, doncherknow.

“But  where!? It’s March!” I hear you wail. If you’re not lucky enough to have some in your own freezer from the bounty of last summer, then (in the UK) some supermarkets have them in the frozen fruit section. You can also find them in farm shops that have large chest freezers, alongside other berries and fruits in a kind of scoop-your-own setup.

I’ve opted for a pastry crust, but you could just as easily use a cheesecake-like, biscuit-and-butter crumb instead. Fresh basil is a must – don’t even think of trying to fudge it with dried.

It goes without saying – but I shall say it anyway – that, obviously, you can sub back in all the stuff I took out and try it for yourselves and make it YOUR own. 😀

Blackcurrant and Basil Tart

1 x 20cm shortcrust pastry case, blind baked (or biscuit base of your choice)

Filling
300g cream cheese, room temperature
1 large egg
1 large yolk
60g caster sugar
2tbs cornflour
15g fresh basil leaves, shred finely (from a 28g bunch/pack)
300g blackcurrants – frozen is fine

Topping
50g caster sugar
1 large egg white
50g flaked almonds
50g melted butter – cooled

  • Preheat the oven to 180°C, 160°C Fan.
  • Whisk the cheese until smooth, then add the egg, yolk, sugar and cornflour and mix thoroughly.
  • Stir through the shredded basil and the blackcurrants. The blackcurrants can be used frozen, just make sure they’re not all stuck together in a big lump.
  • Pour the filling into the prepared tart case.
  • Whisk the sugar and egg-white together, until frothy, then stir through the almonds. Add the cooled butter and mix thoroughly.
  • Pour the topping evenly over the filling.
  • Bake for 35-40 minutes until almost set, and the topping is golden brown. Allow to cool, then chill thoroughly before serving.

In case you missed it:

This week on DejaFood.uk: A super quick, fruity Soda Cake from 1835


Drowned Fruit Tart

Drowned Fruit Tart

Wotchers!

Back in January 2015, I introduce you all to Drowned Doughnuts, a wonderfully light and flavoursome dough that had the unusual method of being proved in water (hence the ‘drowned’). At the time I mentioned that I would be returning to the dough at some point, for use in another recipe, and so here we are.

Yes,  I know it’s been two years, but I’m rather bad (or should I say, very good) at getting distracted.

ANYHOO…

Drowned fruit tart is deliciously adaptable to whatever fruit you have to hand – the usual filling is stewed apples, but I happened to have some beautifully coral-coloured, stewed Warden pears in the freezer, so went with those. The quantity can be dictated either by what you have to hand or by the shape of your tin for, as can be seen in the picture, any excess dough can be made into the aforementioned doughnuts. With a small addendum to the original recipe.

Anecdote Deviation: I like to think that I know a bit about a few bits of baking, here and there, and can usually deduce how something has been put together, and frequently the general method. There’s a pub nearby that we like to eat at, and their bread game is ON POINT! The pizzas are hand thrown and baked to order, and each table is brought a basket of freshly-baked rolls as an appetiser. Nice! My daughter is obsessed with these rolls, and secretly so was I, although I played it cool.

These rolls are the softest, most pillowy balls of fresh-baked dough I have ever eaten. And, frustratingly, I couldn’t work out how this was achieved. My understanding of the best way of achieving soft rolls has been tweaked over the years as I have picked up snippets of information here and there, and until recently consisted of: mix dough with half milk, half water, brush baked rolls with milk when they come out of the oven and allow to cool in a clean cloth, thereby trapping the steam and softening the crust. Even crisp mixed-with-water-only rolls will soften after such treatment. What was nagging at me was the fact that the pub rolls were obviously baked to order and brought to the table hot from the oven and yet they were so soft, so tender – I couldn’t work out how it was done.

Each visit would be followed by experimentation of one or two batches only to get the thumbs down from my daughter, so on a recent visit I decided to be BRAZEN and when the server approached the table with the (now legendary) basket of hot rolls and the question “Can I get you anything to start?” I looked him straight in the eye and said “The recipe for these rolls, please!” I know. Shameless – but I was desperate!

Bless his heart, he was back 10 minutes later with a hand-written recipe from the chef. Eagerly I scanned the recipe for the magic touch. Did he add cream? Maybe the rolls contained lard, or margarine. Oooh! Oooh! Could it be milk powder!? No. The one thing that differed from a perfectly ordinary bread dough recipe, the magical touch that set these rolls apart from all other efforts was – the rolls were brushed with melted butter before baking.

I must confess to being more than a little skeptical – I was familiar with the technique of brushing hot loaves with butter AFTER baking, sure (popular in Russia, Ukraine, etc) – it makes loaves beautifully glossy and burnished – but before? Nevertheless I was prepared to give it a go and brushed over melted-but-cooled butter on the batch I whipped up the very next day. And they were perfect. I couldn’t get over how perfect they were, how pillowy, billowy soft. My daughter was overjoyed.

Which is why, when making the leftover dough in this recipe into balls (as opposed to cutting them out originally), I brushed them with melted butter before baking. They turned out fantastically soft (*points at photo* See! SEE how lovely they look!) and, tossed in caster sugar, hot from the oven, about as close to a guilt-free doughnut as you can get.

All of which leads me ramblingly to this point: you’re never too old a dog to learn a new trick.

ANYHOO….

The tart. The extra little touch for this tart, aside from using sweet, vanilla-scented dough in place of pastry, is the treatment after it emerges from the oven. You spoon – or in my case pipe (fewer stray splodges) – sweetened sour cream/creme fraiche between the dough strands, directly onto the fruit filling and allow it to cool. The cream slowly thickens to a cheesecake-like texture which goes fantastically well with the sharp, fruit filling and the sweet dough. I also brushed the edges of the tart with melted butter, to keep them soft. I used clarified butter, for a more even colour (milk solids might bake as darker spots).

And finally, you don’t HAVE to let the dough rise in water, it will still rise just fine in a bowl.

Drowned Fruit Tart

1 batch of Drowned Doughnuts dough, after the first rise
500g-1kg stewed fruit – cooled
300ml sour cream/low fat creme fraiche
50g-100g sugar to taste
clarified butter, melted and cooled
caster sugar (for the doughnuts)

  • Grease and line a baking tin with parchment paper. Make sure it is deep enough to contain a decent layer of fruit filling. I used 500g of pears for the tart in the photo – on reflection, 1kg would have been even better.
  • Roll out the risen dough to a thickness of 1-1.5cm. It will obviously rise during proving and baking, so you don’t want to start too thick and then end up with something less-than dainty emerging from the oven.
  • Line the tin with the dough and allow any excess dough to drape over the sides.
  • Spread in your fruit filling evenly.
  • Trim the excess dough and re-roll the trimmings to make lattice strips. I opted for thin strips, twisted into ‘barley-sugar’ shapes.
  • Lay the strips diagonally across the tart to form a diamond lattice. Dampen the edges of the dough and fold them down and over the ends of the lattice strips to keep them in place. Crimp the edges of the tart neatly.
  • Preheat the oven to 180°C, 160°C Fan.
  • Brush the edges of the tart and the lattice strips with melted, cooled butter. Allow to prove while the oven heats up.
  • Bake until risen and golden. Depending on the size of your tart, this will be between 25-40 minutes.
  • While the tart is baking, divide any remaining dough into 30g pieces and roll into balls. Set onto a lined baking sheet to prove.
  • Mix sugar into the cream/creme fraiche to taste. I usually under-sweeten with just 50-60g of sugar. Spoon into a piping bag if liked.
  • When the tart is baked, remove from the oven and fill the lattice spaces with the sweetened cream. Set aside to cool for 3-4 hours. Serve at room temperature.
  • For the doughnuts: When risen, brush with cooled, melted butter and bake for around 15 minutes. Whilst hot, toss in caster sugar and set onto a wire rack to cool – or consume immediately, your call.

Batbout

Batbout
Wotchers!

This week I’ve got for you a wonderfully soft and pillowy – literally! – flatbread from Morocco called Batbout (also mkhamer or toghrift or matlou’). Unlike the Middle Eastern, oven-baked pita, batbout is baked on a griddle or in a heavy-bottomed pan on the top of the stove.

It is made from a mixture of strong wheat flour and semolina which makes the outsides wonderfully chewy and the inside soft and fluffy. And, stored in an airtight container, they stay soft for days, with a pocket that opens up beautifully even when cold.

If, like me, you’ve ever wrestled to open the pocket of a pita, where no amount of toasting and cajoling will work, you’ll find these little puff breads a real delight. Not only do they puff up gloriously during the cooking, they frequently stay puffed, even when cold. The two on the left of the picture were baked 2 days before I took the photo.

Cooking them is a real pleasure, just to see the way they inflate. It’s a “real moment of creation” thing, as the dough appears to be doing not very much at all in the pan, then all of a sudden it is as if they take a deep breath and fill up before your eyes. Here is a video showing this magic.

The secret is in the cooking, and after a few trials I am pretty sure I’ve managed to work out how to achieve maximum puff every time.

Batbout

200g strong white flour
200g semolina
½ tsp salt
20g fresh yeast or 1 sachet fast-action yeast
warm water to mix

  • Mix the flours and the salt in a bowl.
  • Crumble in the yeast, or if you prefer, mix it with a little water and add to the flours.
  • Add enough water to mae a soft dough (around 300ml), although the actual quantity will depend on how the semolina absorbs the liquid.
  • Knead for 10 minutes until smooth, then cover and set aside for 1 hour to rise.
  • Tip out the dough and pat gently to deflate.
  • Divide the dough into portions according to the side of flatbread you want – around 75-100g for sandwich size is good, larger for tearing and sharing.
  • Roll each piece of dough into a smooth ball. You can use semolina to roll them out, but I prefer them without.
  • Use a rolling pin to roll them into a flat circle of around 10cm diameter, then set them onto a floured cloth. Cover lightly and allow to rise for 30 minutes.
  • Heat a heavy-bottomed pan on medium-high heat.
  • Cook your batbout one at a time until you’re confident with the timings.
  • Place one of the discs of dough into the pan for about a minute, then turn carefully. You want to dry out the surface of the dough, but not colour it. You should start to see bubbles forming on the surface of the uncooked side to show when it is ready.
  • Cook the other side for a similar amount of time, so that the dough is dried but not coloured.
  • Flip the bread back onto the first side, and cook until it starts to colour, then turn it over.
  • This is where the magic happens. As the underside cooks, there is no ‘stretch’ left in the lightly cooked outsides of the bread, so the only way it can expand is by inflating. Usually this will start at one side and then move across to the other side, inflating as it cooks. I just love this part. Here is another video.
  • If it doesn’t puff up, continue to cook each side lightly to dry out the surfaces a little more.
  • Once the bread is puffed and lightly browned on both sides, set it on a wire rack to cool.

In case you missed it:

This week on DejaFood.uk: The earliest recipe for Sally Lun buns!


Namelaka

Namelaka cream

Wotchers!

I’d like to introduce you to a rather fabulous multi-purpose ingredient, developed and created in the L’Ecole du Grand Chocolate Valrhona test kitchens: Namelaka. It was actually developed several years ago, but seems not to have caused much of a ripple since then, with the exception of in Italy, where it appears to be very popular.

It’s name (pronounced namma-lakka) comes from the Japanese for creamy/smooth and it is a fabulous cross between a ganache and a crème pâtissière. It has the smoothness of a pastry cream, but the richness of a ganache and can boast a whole host of uses.

Milk chocolate praline namelaka

As you can see from the photo, it holds its shape beautifully when piped, which makes it perfect for tart and pastry fillings and decoration. It is especially fine in filling choux pastry items such as eclairs, profiteroles, cream puffs and croquembouche. You can use it to decorate the tops of cakes or to sandwich them together, both large and small, and it can also be served as a dessert itself, in small, ladylike portions, with some granola or crushed biscuits adding texture.

One of the great aspects of namelaka is the possibility of adding additional flavours to complement the finished cream by infusing the milk before use. What you use is limited ony by your imagination: the zest of any of the numerous citrus fruits, instant coffee granules, freeze-fried fruit powders, teas, freshly ground spices, tonka bean, praline… the list goes on. The only downside of namelaka cream is the need to make it a full day before required, as it needs time to chill thoroughly before use.

White Chocolate Namelaka

For serving in its most light and delicate form, I recommend just a single leaf of gelatine and using whipping cream. An almost mousse-like consistency can be achieved by using 2 leaves of gelatine and double cream, and then whisking it briefly after chilling overnight.

White Chocolate Namelaka Cream

170g white chocolate
1 sheet of leaf gelatine/2 sheets
100ml whole milk
5ml liquid glucose
200ml whipping cream/double cream

  • Melt the white chocolate in the microwave or in a bowl over simmering water.
  • Put the sheet of gelatine in cold water to bloom.
  • Heat the milk and glucose in a pan until almost boiling.
  • Add the bloomed gelatine to the milk and stir to dissolve.
  • Pour 1/3 of the hot milk mixture onto the melted chocolate and stir to incorporate.
  • Add the remaining milk and repeat.
  • Add the whipping cream and mix thoroughly.
  • Briefly use an immersion blender to ensure mixture is thoroughly amalgamated.
  • Cover with cling film and chill for 24 hours before using.
  • If using 2 sheets of gelatine and double cream, whisk briefly after chilling before use. Or not. As you like.

For milk chocolate praline: add 75g praline paste when melting the milk chocolate

For flavouring with citrus: Use the zest of 1 fruit in the milk and allow to infuse for 15 minutes once heated. Strain out the zest and reheat before mixing.

For flavouring with Tonka bean: ½ a bean grated on a microplane is plenty. Infuse as above.

For spices: Use whole spices for preference (easer to fish out) and infuse as for the citrus zest.

 

In case you missed it:

This week on DejaFood.uk: Robert May’s Chicken Pie


Christmas Bake Off Biscuits

Christmas Wreath Biscuits

Wotchers!

In response to a couple of requests, I decided to publish the two biscuit recipes from the Christmas Bake Off. Obviously, no cameras were allowed on set, and regular listeners will know of my current lack-of-oven status preventing me from baking a set at home, so my husband kindly grabbed a couple of screen shots of them from the program – and, of course, it doesn’t hurt to have a picture with my name on screen and the BBC logo in the corner 😀

I won’t go into all the ‘guidelines’ for these bakes, because they were many and restrictive, and also they concerned baking a particular irritation of mine, namely ‘stuff that looks like something else, usually not food-like’. I also firmly resisted suggestions to make things ‘sparkly’ and shunned all forms of edible glitter because, to my mind, if you need to label something ‘edible’, it probably shouldn’t be.

ANYHOO…

I settled on these recipes because they tasted great, were simple to prepare and decorate in a time limit, and looked attractive in a completely edible way.

Don’t wait until Christmas to give them a try, they’re delicious!

In a Mary Berry/Paul Hollywood double-handshake kinda way *resists urge to post screenshot of THAT too*. 😉

Christmas Wreath Biscuits

Makes at least 12

I must apologise for the silly ‘½ a large egg’ ingredient – if you have no pastry to glaze to use it up, make a teeny-tiny omelette or a double batch of biscuits!

115g unsalted butter – softened
100g caster sugar
zest of 2 oranges
½ a large egg – whisked
150g plain flour
50g cornflour
200g white chocolate couverture
2g Mycryo powdered cocoa butter
candied cranberries
slivered pistachios*
dried barberries*

  • Cream butter and sugar until light and fluffy.
  • Add orange zest and egg, and mix thoroughly.
  • Add flours and mix to combine.
  • Tip out of the bowl, knead smooth and roll out to 8mm thick.
  • Cut out into 5cm rings.
  • Freeze for 15 minutes.
  • Place on a silpat or parchment lined baking sheet and bake at 200°C/180°C Fan for 6-8 minutes.
  • Cool on a wire rack.
  • To decorate:
    • Melt the white chocolate over hot water. Allow to cool to 33°C.
    • Stir in the Mycryo until melted. This is a fast way of tempering chocolate. For a softer ‘bite’, skip this step.
    • Pipe the white chocolate to cover, or carefully dip, the biscuits.
    • Press half a candied cranberry onto the bottom of the biscuit, then scatter over slivered pistachios and barberres.
    • Set aside to cool.
    • Thread thin ribbon through the middle to hang.

 

xmaspuddings

Pecan Praline Christmas Pudding Biscuits

Makes at least 12

70g toasted pecans – chopped
112g unsalted butter
65g light muscovado sugar
60g praline paste
½ tsp vanilla extract
1tbs dark rum
pinch of salt
125g plain flour
35g feuilletine
200g white chocolate couverture
2g Mycryo powdered cocoa butter
50g milk chocolate chips
candied angelica
dried barberries

  • Beat butter and sugar until well blended.
  • Add vanilla, praline paste and rum and mix thoroughly.
  • Combine flour and salt and add to the butter and sugar mixture until it’s just beginning to blend.
  • Add pecans and feuilletine and mix.
  • Roll out to a thickness of 5-8mm. Scatter with chocolate chips and press lightly into the dough.
  • Cut out with 5cm plain round cutter.
  • Poke a hole in each biscuit for the ribbon. A bubble tea straw is ideal.
  • Freeze for 15 minutes.
  • Place on a silpat or parchment lined baking sheet and bake at 170°C/150°C Fan for 8-10 minutes.
  • Cool on the tin for 10 minutes then carefully transfer to a wire rack to cool completely.
  • To decorate:
    • Melt the white chocolate over hot water. Allow to cool to 33°C.
    • Stir in the Mycryo until melted. This is a fast way of tempering chocolate. For a softer ‘bite’, skip this step.
    • Drizzle over the top half of the biscuits to resemble cream. Make sure the hole doesn’t become blocked.
    • Decorate with angelica holly leaves and barberries.
    • Set aside for the chocolate to firm up.
    • When set, thread ribbon through the hole and hang.

 

* Available online from Sally at the fabulous Persepolis, 28-30 Peckham High Street, http://foratasteofpersia.co.uk/


My Christmas Cakey Bakey

My Christmas Cakey Bakey Showstopper

Wotchers!

Happy 2017!

I’ve had several requests for the recipe for my showstopper from the Christmas Bake Off episode shown on Christmas Day.

Whilst I could just copy/paste from the document I submitted to the production company, it would make this post enormous and you’d be scrolling for days. In addition, it would take a full four hours of constant making/baking and multitasking in order to replicate the cake in its entirety. I suggest cherry-picking your favourite and having something a lot less stressful in a pleasingly short amount of time.

Instead, I’ll reveal the full extent of my CREATIVITY and CUNNING by pointing out – that the majority of the showstopper can be assembled from recipes already on the blog. Much in the same way as <insert trademarked brand of interlocking toy bricks here>, I took bits from here and there and used them to create the various components of the finished recipe.

The reasons were numerous:

  • requirements of the brief (numerous)
  • limited planning time (3 weeks)
  • strictness of guidelines (extreme)
  • decoration exclusions (numerous)
  • time limit (4 hours)

But mostly to demonstrate that it is possible to rearrange favourite recipes that you already know how to make into something new and exciting and delicious. So I made a whole bunch of things and then put them together into one cake.

Below is the running order of things I had to make and where I got the original idea.

My Christmas Cakey-Bakey Make Order

  • Chocolate Joconde – used a double quantity of this recipe, but with 80g cocoa and no flour, making it both really chocolate-y and gluten-free
  • Spice Joconde – a double quantity of the same joconde recipe, but with 225g dark muscovado sugar instead of the icing sugar and just 70g plain flour plus 2tsp each of ginger, allspice, mixed spice.
  • Spekulaas crumb – made using this recipe not formed into biscuits. Bake the crumb for 8-10 minutes until crisp.
  • Lemon curd & Seville Orange curd – 2 batches using the Honey Curd recipe, the lemon batch made with lemon-blossom honey, orange batch made with orange-blossom honey and the zest and juice of 2 Seville oranges.
  • Vanilla Cream x 2 & Spekulaas cream – using the cream filling from this recipe, scaling up each batch by multiplying the recipe by 1.5 (so 300ml of creams, etc) and swapping the extract for 2 vanilla beans. For the spekulaas cream I omitted the vanilla/sugar and added 300g of spekulaas biscuit crumbs.
  • Fill cakes, cover with cling film & chill until required. So few words describing such a major part of the process! OK, here we go:
    • For the chocolate cake
      • Cut three evenly-sized pieces from the two joconde sponges.
      • Place one piece on a board and spread with a thin layer of vanilla cream. This will both keep the sponge moist and prevent the curd from soaking into the cake.
      • Spread a second piece of sponge with a thin layer of vanilla cream.
      • Put the rest of the vanilla cream into a piping bag fitted with a plain 1 or 2cm tip and pipe dots of cream around the outside edge of the cake both to give a neat appearance and to prevent the curd from leaking out.
      • Pour half the Seville orange honey curd onto the middle of the cake and spread evenly.
      • To prevent the next layer from ‘sagging’ in the middle, pipe a line of vanilla cream from left to right and from top to bottom, dividing the layer into quarters.
      • Add the next layer of sponge using the piece of cake spread with vanilla cream. Repeat the piping around the edge and spread the remaining curd.
      • Lay the remaining piece of cake on top and press gently.
      • Cover with cling film and chill in the fridge (although I used the freezer due to the time limit) until required.
    • For the spice cake
      • As above, using the spice joconde cake, vanilla cream and lemon honey curd.
    • For the spekulaas cake
      • I’ve had a lot of enquiries asking for the recipe for the spekulaas cake. But here’s the thing. I didn’t make a spekulaas cake. I used 2 layers of chocolate joconde and 2 layers of spice cake, sandwiched with spekulaas crumb cream and crunchy Lotus Biscoff spread. The flavours go well together individually (chocolate/spekulaas/Biscoff, spice cake/spekulaas/Biscoff) as well as all together (chocolate/spice cake/spekulaas/Biscoff). So you could use any of these combinations to make your own version.
      • Spread one piece of cake with the spekulaas cream and as with the other tiers, pipe dots of the cream around the edges.
      • Zap some of the Biscoff spread briefly in the microwave, until it softens enough to pour, and use as per the fruit curd in the other tiers. Use as little or as much as you like.
      • Repeat the layering as required.

Decorations

My decoration requests were vetoed so many times, I ended up opting for a variation of something I’d seen on-line. I used strips of lace of different patterns – one was even of Christmas puddings! – and laid them over the top of the cakes, then dusted liberally with icing sugar. Due to the long interval between the end of the challenge and the judging, the icing sugar was starting to dissolve, as you can see on the photo. If you leave this until just before serving, your decoration will be crisp and clear and will wow your guests.

I’ll keep the details of the other decorations (chocolate Christmas trees & chocolate choux Christmas puddings) for another time, because there’s more than enough here to keep you out of mischief for the moment.

Have fun! 😀


Something Old, Something New

Wotchers!

Since my oven/kitchen woes won’t be resolved for a couple more months, and the headlong rush towards the festive season draws my attention in other directions, I thought I’d reveal a little project I’ve been working on for a while, to keep you all out of mischief for the next few weeks.

Most of you will know of my great enthusiasm for old recipes, many of which are listed amongst these pages. However they are scattered about and not always easy to find.

I decided I needed a site devoted solely to British food and have been working for the past few months to collate and transfer across all the British recipes from this blog to a new site.

In addition, I have included a lot of new recipes that had to be cut from my new book (out in May next year), mostly from the fish, game and pudding chapters.

Time To Cook – Online will remain very much a jumble of interests as different recipes from all over the world grab my attention. Deja Food will become, I hope, a showcase of the best of British food from the last 700 years.

I hope you will enjoy both.

Click the image to visit the new site.

df-header

In addition, don’t forget to tune in to  BBC1 on Christmas Day, at 4.45pm for the Great British Bake Off Christmas Special starring me and three more Bake Off favourites!

A second GBBO Special, with four more favourite bakers, will go out on Boxing Day night.

Happy Holidays!

MAB 😀