There's something wonderfully nostalgic about a classic Boston Cream Pie - that beautifully moist vanilla layer cake filled with thick silky homemade custard and finished with a glossy semi-sweet chocolate glaze.
Despite it's name, it's not a pie at all, but a timeless dessert that's been loved for generations and still feels special every time you make it. This version inspired by the trusted Fannie Farmer Cooking School Cookbook is one I have relied on for decades. Its simple, reliable and bakes up like a dream - a true French Butter Cake that's tender, flavourful and perfectly sized.
Tried and true, this favourite is one I turn to again and again because it never disappoints - simple ingredient, no fuss, and absolutely delicious every time.
- 6 TBS (85g) butter
- 1 cup (190g) sugar
- 2 large free range eggs, separated carefully
- 1 1/2 tsp vanilla
- 1 3/4 cup (218g) cake flour (to make your own cake flour, for every 120g/1 cup of flour,remove 2 TBS and add 2 TBS cornflour/cornstarch back)
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup (180ml) milk
- 1 cup (240ml) milk
- 1/2 cup (95g) sugar
- 3 TBS flour
- 1/8 tsp salt
- 2 large free range egg yolks, beaten
- 1 1/2 tsp vanilla
- 4.5 ounces (3/4 cup/128g) semi-sweet chocolate
- 3 TBS butter
This is really not as complicated as it looks. Easy, easy, easy.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8-inch round cake tins and line the bottoms with baking paper. Set aside. (Lining the bottoms of the pans ensures the cake won't stick.)
- Beat the butter until soft and creamy. Continue to beat, adding the sugar a bit at a time, until light and fluffy. Beat in egg yolks and vanilla. (Adding the sugar slowly ensures it mixes in and melts completely.)
- Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions. (Sifting ensures the baking powder is completely mixed throughout the flour evenly. Making the dry and wet additions helps to prevent the batter from curdling.)
- Beat the the egg whites until stiff but not dry. Stir in 1/3 of the beaten egg whites, then carefully fold in the remainder of the whites. (Use a rubber spatula to fold in the whites. Do not overmix. a few white streaks are good.)
- Divide the batter between the two prepared cake tins, smoothing the top. (Makes for a better finish)
- Bake for 30 to 35 minutes until well risen, golden and a toothpick inserted in the center comes out clean. (The tops should also spring back when lightly touched.)
- Let cool in the tins for 5 minutes before removing from the tins to a wire rack to finish cooling completely.
- To make the filling, whisk the flour and sugar together in a medium saucepan. Slowly whisk in the milk. (Its important to make sure the flour and sugar are evenly mixed.)
- Cook, whisking constantly over medium heat, until the mixture bubbles and begins to thicken.
- Cook for a further 2 minutes to cook out any flour taste. Slowly add some of the hot mixture into the egg yolks to temper them, then whisk the whole lot back into the custard. (This will prevent the eggs from scrambling.)
- Continue to cook, whisking constantly for a further 3 to 4 minutes. Remove from the heat and whisk in the vanilla.
- Set aside to cool, whisking several times. Cover and store in the refrigerator until completely cold. (It is important that the mixture is completely cold before you fill the cake.)
- Place one cake layer on a cake plate, flat side up. Spread the cold custard over top and then top with the other cake layer, rounded side up.
- Melt the semi sweet chocolate and butter together over medium low heat, whisking until fully amalgamated and smooth. (Don't over heat or your chocolate may seize up.)
- Spoon this mixture evenly over the top of the cake allowing some to drip down the sides. Allow to set completely before serving. (See hints and tips for how to do this.)
- Cut the cake into wedges to serve. Store any leftovers in the refrigerator.
Boston Cream Pie
Not a pie, but a most delicious cake, with a thick vanilla custard filling and a chocolate glaze. A firm family favourite from way back.
Ingredients
- 6 TBS (85g) butter
- 1 cup (190g) sugar
- 2 large free range eggs, separated carefully
- 1 1/2 tsp vanilla
- 1 3/4 cup (218g) cake flour (to make your own cake flour, for every 120g/1 cup of flour,remove 2 TBS and add 2 TBS cornflour/cornstarch back)
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup (180ml) milk
- 1 cup (240ml) milk
- 1/2 cup (95g) sugar
- 3 TBS flour
- 1/8 tsp salt
- 2 large free range egg yolks, beaten
- 1 1/2 tsp vanilla
- 4.5 ounces (3/4 cup/128g) semi-sweet chocolate
- 3 TBS butter
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8-inch round cake tins and line the bottoms with baking paper. Set aside.
- Beat the butter until soft and creamy. Continue to beat, adding the sugar a bit at a time, until light and fluffy. Beat in egg yolks and vanilla.
- Sift the flour, baking powder and salt together. Add to the creamed mixture alternately with the milk, making 3 dry and 2 wet additions.
- Beat the the egg whites until stiff but not dry. Stir in 1/3 of the beaten egg whites, then carefully fold in the remainder of the whites.
- Divide the batter between the two prepared cake tins, smoothing the top.
- Bake for 30 to 35 minutes until well risen, golden and a toothpick inserted in the center comes out clean.
- Let cool in the tins for 5 minutes before removing from the tins to a wire rack to finish cooling completely.
- To make the filling, whisk the flour and sugar together in a medium saucepan. Slowly whisk in the milk.
- Cook, whisking constantly over medium heat, until the mixture bubbles and begins to thicken.
- Cook for a further 2 minutes to cook out any flour taste. Slowly add some of the hot mixture into the egg yolks to temper them, then whisk the whole lot back into the custard.
- Continue to cook, whisking constantly for a further 3 to 4 minutes. Remove from the heat and whisk in the vanilla.
- Set aside to cool, whisking several times. Cover and store in the refrigerator until completely cold.
- Place one cake layer on a cake plate, flat side up. Spread the cold custard over top and then top with the other cake layer, rounded side up.
- Melt the semi sweet chocolate and butter together over medium low heat, whisking until fully amalgamated and smooth.
- Spoon this mixture evenly over the top of the cake allowing some to drip down the sides. Allow to set completely before serving.
- Cut the cake into wedges to serve. Store any leftovers in the refrigerator.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Here I am again with another Meals of the Week Post. On Sundays I like to share with you, my dear readers, all of the meals that I have enjoyed eating as my main meals over this past week. When you are a person that lives on their own there can be a tendency to eat out of tins, or to eat frozen meals. I don't want that to be my life and if I can inspire one person to also want to cook for themselves, then I think that's a great thing.
My late mother lived all on her own from the age of 54 to 81 when my sister and her partner Dan moved in with her. By that point mom needed someone to take care of her as she had dementia and was no longer to really care for herself.
While my mother was able to she always cooked for herself. Every day she had a meal that she prepared and that she enjoyed. The odd time it might have been a tv dinner or something from the freezer. She loved Big Macs and when they put them on offer, she would buy four or five, have one for her tea and then freeze the other four to have as a treat on another occasion. (I cannot imagine what they might have tasted like. 😟 I cannot think they would have been very good.
She did love to shop at M&M meats however, and would pick up boxes of chicken breasts and fish from there. She might have a chicken breast for her supper but she always cooked potatoes or rice to go with it and a vegetable.
I am a little bit more adventurous myself, but them I cooked for a living for years and am quite used to cooking for a larger family. Food excites me. I love to cook. Mom ate to live whereas I live to eat! That does make a difference in what you choose to eat.
I usually share a few meals a week with my daughter Eileen these days which makes things more interesting I have to admit.
Every second Sunday I enjoy a family dinner with my family and every Wednesday night I go out to dinner with my daughter, sister, father and his friend Hazel at a local eatery. Other than that, I cook everything myself. Food doesn't have to be complicated to taste good. I like to eat a wide variety of things, although looking at the photographs for this week, I did have a very "red meat" week! (Not something I usually do!)
So here we go with my meals of the week! I hope you will be inspired to want to cook a few of these things for yourself!
SUNDAY, September 27th - Easy Cowboy Beans
This was one of the Sunday's that Eileen and I stayed at my place for Sunday Dinner. I had wanted to recreate the meal that my sister had made for us a few weeks back and so I had made us Cowboy Beans.
This is a small-batch recipe that is hearty, smoky, and packed with bold, comforting flavours. Tender pinto, kidney and navy beans simmer slowly with crispy bacon, lean ground beef, onions, garlic, jalapeno, strong coffee, brown sugar and tangy BBQ sauce until everything melts together into a rich, deep, cowboy-style stew that's sweet, smoky, a little bit spicy and a whole lotta satisfying. Rustic and cozy.
We enjoyed this along with some warm cornbread and a bagged salad on the side. I sent the leftovers home with Eileen to enjoy another day.
MONDAY, September 28th - Lasagna Roll Ups
I had some Lasagna Roll Ups in my freezer based on a recipe that I adapted from Natasha's Kitchen. If you are looking for a full batch do check out her recipe. My adaptation made four roll ups, which was enough to enjoy on the day for myself and then another serving to freeze. The recipe feeds two people generously.
They are rich and delicious, and I loved how it didn't slide all over the plate. Everything was compact in a nice neat little package. I enjoyed with some crusty bread and a salad on the side.
September 29th - Crispy Shredded Chicken Tacos
I put my hand up! I adore Tex-Mex anything and these quick and easy baked chicken tacos were absolutely wonderful. This is a small batch recipe with an easy, not too spicey (although you could amp that up very easily if you wished) chicken and cheese filling! I used corn tortillas that had been brushed with a bit of light olive oil on the outsides before filling.
They bake up really lovely and crispy in a hot oven in about 16 minutes or so. Ready to enjoy with all of your favorite taco toppings and add ins! There is only one word to describe these and that is delicious!
WEDNESDAY, September 30th - Dinner out with Dad
Normally on Wednesday nights I have dinner out with Eileen, my sister Cindy, my father and his friend Hazel. We go to a local place called the Big Scoop. Usually I will have a small turkey dinner or fish and chips. This week I decided to really splurge and I ordered their House Steak. It was quite expensive at $18.99. I ordered onions and mushrooms on the side for an additional $5.50 I figured what the heck. In for a penny in for a pound.
I really enjoyed it. It was perfectly cooked (medium rare) and quite tender. Sometimes you order steak in a restaurant and they ruin it. This was really good. I skipped dessert, but I did enjoy every mouthful of my steak. It also came with chips, coleslaw, and vegetables. It was a rare treat for me!
The photo is of my Herbed Garlic Steak and Mushrooms. It is fabulously tasty as well. I always like this with a baked potato and a salad.
Steak is really becoming a splurge meal these days. Well, any kind of beef is. We all enjoyed our meals very much. Eileen had a turkey sandwich and sweet potato fries. Cindy had a chicken burger and sweet potato fries. Dad had a cheeseburger and fries and Hazel had fish and chips.
THURSDAY, October 1st - Turkey & Stuffing Meatballs
This was a recipe that I had adapted from the Epicurious site. The meatballs were tender and delicious. Ground turkey is mixed with a box of turkey stuffing mix and a few other bits before being shaped and baked to perfection on a sheet pan. Veggies are roasted at the same time on another baking sheet. I did potatoes, carrots and Brussel's sprouts.
This was a fabulous dinner which I served with some wild cranberry sauce on the side. I should have made gravy also, but I didn't this time. This would make a great alternative holiday dinner if you were not wanting to cook a whole turkey. It had all the flavors and feels without having to take a ton of time. Delicious and on the table in about 45 minutes of time from start to finish.
FRIDAY, October 2nd - Pan Fried Cod
I enjoyed a bit of fish on Friday. I love Cod the most out of all the fishes. It has a mild, almost sweet flavor. This is a very simple, quick and easy way to prepare it. It comes out perfectly cooked each and every time and is done in minutes. The cod is simply dusted with flour and some seasonings and then browned in butter along with some sprigs of fresh herbs. Simple and delicious and beautifully cooked.
I had been out shopping with my sister all day so didn't really have a lot of energy to make anything too complicated. I chose to enjoy this simply with a salad on the side, but rice and potatoes go very well. I love it with mashed potatoes and then some peas or carrots. Its just a really delicious way to prepare a nice piece of fish.
SATURDAY, October 3rd - Supper out with Eileen
This was Eileens last weekend sleepover with me before her big operation on Monday so I treated us to a supper out at one of our favorite places that makes really great burgers. DeeDee's Diner. We had Bacon Cheeseburgers with chips and I got Eileen a milkshake which she really enjoyed. Time spent together with family enjoying a good meal is really special.
In it's place I am sharing my recipe for Inside Out Bacon Cheeseburgers. This recipe takes classic comfort food and makes it even better - each juicy, perfectly seasoned beef patty hides a molten pocket of cheddar and Swiss cheese inside, so each bite is rich, gooey, and incredibly satisfying. Grilled until golden and topped with crispy smoky streaky bacon and sweet, caramelized onions, then tucked into a toasted bun with your favourite condiments, they're a burger you won't forget easily!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 6 TBS (75g) short grain rice
- 2 1/2 cups (600ml) full fat milk
- 2/3 cup (160ml) single cream
- 2 TBS caster sugar
- the finely grated zest of 2 lemons
- 6 TBS good quality lemon curd
- Preheat the oven to 150*C/300*F/ gas mark2. (Non-fan oven.)
- Stir the rice, cream, milk, sugar and lemon zest together in a 1.2 litre/1 1/4 QT shallow baking dish. (No more than 2-inches deep. Mine was about 7 by 11-inches in size.)
- Place into the oven. Bake for 1 1/4 hours, stirring in the skin ever half hour. It will not look overly thick at the baking time, but don't worry about that.
- Stir in the lemon curd. (This is where the magic happens.)
- Taste and add more sugar if you think it needs it. (This is all a matter of taste and depends on how sweet your lemon curd is and/or how sweet you like your puddings.)
- Let stand for a few minutes and then serve. (Not sure how it works but the lemon curd thickens it up very nicely.)
Lemon Rice Pudding
This tastes special without requiring a lot of effort on your part. Wholesome comfort.
Ingredients
- 6 TBS (75g) short grain rice
- 2 1/2 cups (600ml) full fat milk
- 2/3 cup (160ml) single cream
- 2 TBS caster sugar
- the finely grated zest of 2 lemons
- 6 TBS good quality lemon curd
Instructions
- Preheat the oven to 150*C/300*F/ gas mark2.
- Stir the rice, cream, milk, sugar and lemon zest together in a 1.2 litre/1 1/4 QT shallow baking dish.
- Place into the oven. Bake for 1 1/4 hours, stirring in the skin ever half hour. It will not look overly thick at the baking time, but don't worry about that.
- Stir in the lemon curd.
- Taste and add more sugar if you think it needs it.
- Let stand for a few minutes and then serve. Not sure how it works but the lemon curd thickens it up very nicely.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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