Tuesday, March 31, 2009
The buns are supposed to be something to do with the cross and are traditionally served on Good Friday.
I referred to my trusted Dairy Book of Home Cookery, which my mum bought from the milkman years and years ago.
Hot Cross Buns
Preparation 1 1/4 hrs plus rising
Cooking 25 mins
450g (1 lb) bread flour
50g (2oz) superfine sugar
25g (1 oz) fresh yeast or 20ml (4 tsp) dried yeast
150ml (1/2 cup, 1/4 pint) milk, warm
60ml (4 tbsp) warm water
1 tsp salt
1 tsp mixed spice
1/2 tsp cinnamon
100g (4oz) currants
50g (2oz) chopped mixed peel
50g (2oz) butter, melted
1 egg, beaten
50g (2oz) sugar
45ml (3 tbsp) milk
Place 100g flour in bowl with the caster sugar.
Mix the yeast with the milk and the water, leave to stand until frothy.
Mix the two together and leave for 20-30 mins until frothy.
Meanwhile, combine the dry ingredients. Add the frothy mixture, egg and butter and then knead together for around 5 mins until dough is smooth.
Place in a bowl and cover until doubled in size.
While dough is rising, mix some flour with water and make into crosses for the top of the buns.
Lightly knead and shape into 12 buns, leave to rise for a further 30 mins.
Cut crosses in the tops, top with the flour crosses and bake at 220c, 425f, gas mark 7 for 20-25 mins.
Make glaze by melting sugar in milk in a saucepan, boil for a couple of minutes.
Brush onto hot buns twice.
Eat while warm, or reheat, slice in half and serve with butter.
Sunday, March 29, 2009
Thursday, March 26, 2009
The sauce was a little thin so I took some and blended it with a hand blender and added some arrowroot to thicken, simmering for a further 2 mins.
Tuesday, March 24, 2009
I knew I wanted to re-create what I'd enjoyed so much in an individual form. I made little mini meringes and topped with a dollop of whipped cream, some lemon and strawberry curd and the lovely local strawberries.
I served these as part of a mini dessert spread at a wedding and I'm told they were the hit of the party!
Pavlova- Donna Hay Modern Classics Book 2
4 egg whites
1 cup superfine sugar
3 teaspoons cornflour
1 tsp white vinegar
Preheat the oven to 300f
Beat the egg whites until frothy, then start to add the sugar slowly while beating. Continue whipping on a med/high speed until the mixture has a medium peak. Fold in the cornflour and vinegar then pipe 3 inch circles onto a silpat or parchment paper.
Place in oven then reduce temperature to 250f and bake for an hour, turn the oven off with the door ajar and allow to cool.
Lemon Strawberry Curd
100g (4oz) butter
225g (8oz) sugar
3 eggs plus 1 yolk, beaten
grated rind and juice of 2 lemons
1/2 cup strawberry puree, strained
Melt butter on a double boiler, add remaining ingredients and whisk over the heat until the mixture coats the back of a spoon, taking care that the mixture doesnt boil.
Pour into clean jars and keep refridgerated for up to 2 weeks.
Assemble pavlovas as soon before eating as possible. Take the meringe, add a tablespoon of unsweetened whipped cream, then some lemon curd and top with sliced strawberries.
Monday, March 23, 2009
Mmm pretty! We made a stellar and beautiful chocolate mousse cake in class. I'm showing you the chef's version since he did such a wonderful job and we still have a little to learn!
Beating cream into chocolate mousse
Use a heated spachelor to make one clean sweep across cake. This is best only done once.
Thursday, March 19, 2009
I made some thomas the train cakes this weekend for a lovely little boy. I think they went down quite well from the party photos. Thanks to flickr user hello naomi for the inspiration
I also had a couple of requests for polka dot cakes for people, they were very specific about the colors. My fondant technique is getting much better and I dont have to worry about hiding stuff quite as much these days!!
Another fun project was some tiffany boxes. I took a starburst chew, encased it in a thin layer of chocolate and topped with a bow. These adorned the super delicious raspberry chocolate cupcakes. A bit fiddly as they are very fragile, but super delicious
A real version of the present cake I made recently:
Monday, March 9, 2009
Sunday, March 1, 2009
Preheat the oven to 350f (gas mark 4)
Put the dates, water and baking powder in a saucepan and bring to a boil. Set aside to cool.
Cream cheese frosting:
Pour caramel (see here for the recipe I used) down the sides of a piping bag, then add the cream cheese frosting, pipe a swirl onto each cupcake