Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Think of things like Spotted Dick, or Hollygog Pudding. See what I mean??? With names like that, you immediately want to know more!
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Yes, Mary Berry of the GBBO fame. I saw this recipe and I thought to myself . . . wow, I wonder what is the story behind those.
I was determined to establish a history but alas, I was unable to find out.
I can only think that the recipe must date back to a time in English history when the church was held in very high esteem.
And these were the sort of biscuits (cookie) that might be baked and trotted out on special occasions, especially occasions when the church Bishop might be in attendance!
It certainly makes sense as one would want to bring out the very best on just such an occasion and these are certainly the very best! They are also cut into fingers! DUH!
Crumbly, buttery and sweet, exactly what one would expect from a shortbread type of biscuit. These are perfect, and even tastier than what I always thought was my best classic shortbread biscuits.
In fact I would go so far as to say they are as good as my Peppermint Petticoat Tails, and that is saying a lot!
I am a connoisseur of short bread biscuits. I have always loved them. In fact short breads are not safe in any room that I am in because I will pester them and pick at them, until they are gone.
I don't think I am alone in that! I think most people have a fondness for a good shortbread biscuit.
Sweet and buttery, short almost like pastry, but moreish like a cookie. Mmmm . . . I hope you will try these and soon.
Don't just save them for a special occasion or visitor. Surely YOU are worth a treat like this once in a while yourself!
*Bishop's Fingers*
Makes 12 fingers
A delicious shortbread cookie topped with flaked almonds. Delicious with a hot cuppa.
100g plain flour (3/4 cup minus 2 tsp.)
25g ground almonds (scant 1/3 cup)
25g semolina (2 TBS + 3/4 tsp)
100g butter (7 TBS)
50g Castor sugar (1/4 cup)
few drops almond extract
25g flaked almonds (1/3 cup)
caster or granulated sugar for dusting
Preheat the oven to 160*C/325*F/ gas mark 3. Lightly butter a shallow 7 inch square baking tin.
Whisk
together the flour, almonds and semolina. Drop in the butter, sugar
and almond extract. Rub together with your fingers until the mixture
just begins to come together. Knead lightly until smooth and then press
into the prepared pan, smoothing the top over with the back of a metal
spoon. Sprinkle the flaked almonds over top.
Bake
for 30 to 35 minutes in the preheated oven until a very pale golden
brown. Mark into 12 fingers with a knife and sprinkle with the
remaining sugar. Leave to cool in the tin. when completely cold cut
into fingers and lift out carefully. Store in an airtight tin.
Whether you bake these for yourself, or you bake them for the Bishop, or another special occasion you are sure to love these lovely biscuits.
I mean Mary Berry . . . you just know up front that the recipe is a winner! Pour the tea now and pinkies at the ready
. Bon appetit!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
Today I am going to teach you how to make perfect meringues. Making meringues is probably one of the things that can strike fear into even the most seasoned of cooks.
Yes, they can be a bit tricky and a bit temperamental, but if you follow my tips and guidelines there is no reason why you can't be a great meringue maker. Crisp on the outside and as light as air!
Making meringues is not a process that can be rushed. Slow and steady always wins the race here. A few of my tips to help you get perfect meringues is to always use room temperature egg whites. Also use older eggs.
Older, room temperature egg whites give you a lot more volume. Fresh egg whites just won't beat up the way you want them to. Make sure your eggs are at least a week old.
You also always want to make sure your beaters and bowls are
scrupulously clean and grease free. That's why I always use a glass
bowl.
I always use an electric hand whisk. Its easier to control the speed with an electric hand whisk. I always start off at a low speed and then increase it incrementally . . .
So here you have my egg whites, in a clean bowl, at room temperature. I start on low and slowly beat, until they start to look opaque, and only then do I advance to a medium speed.
Egg white contains chains of proteins that need to stretch slowly so they trap optimum air. If you beat them too fast, you risk snapping some of the chains permanently, making an unstable foam that’s likely to collapse when you add the sugar.
Continue to whisk at medium speed, until they double in volume and resemble a white fluffy cloud. You don't want them to look dry.
Only after they reach this stage do you start to add the sugar. Again slow and steady wins the race. I use caster sugar, which is a fine grained granulated sugar.
It makes for a much stabler mixture and creates crisp on the outside, soft on the inside meringues. If you don't have caster sugar, you can whirr regular granulated sugar in a food processor until it is finer.
Add the sugar a bit at a time while you continue to beat the egg whites. I add it a spoonful at a time, which gives it a chance to melt into the egg whites.
Once you have all the sugar in you will have a white glossy billowy mixture like what you see in the above photo. Thick and glossy, but again, not dry.
The general rule of thumb is that you will use an equivalent weight of egg white and sugar. I like to use half caster and half icing/confectioners sugar. (Powdered sugar)
I fold the confectioners sugar into the whites, in thirds, making sure its well incorporated also. It should look roughly like this, with no lumps or bumps.
Its ready now to spoon onto a baking tray. Line your tray with baking parchment. The chemistry in meringues, which is means they are high in sugar, means that they want to stick to things.
I find that using a silicone baking sheet liner or baking parchment works the best. Make sure you leave plenty of space between them as they will puff up as they bake and you don't want them to end up touching each other.
You want the air to be able to move freely around them. This is also when I sprinkle on any nuts if I am using them.
Bake them again, long and slow. At a low temperature. This allows the meringues to bake without over-colouring.
They should be mostly white or at the very least a very light tan colour when they are done. Baking them at a higher temperature means that they will darken in colour and you won't get that nice crisp exterior with that soft mallow-like centre.
When done they will be as light and fluffy as air, with a beautifully crisp exterior. They might crack a bit, but that's okay. Its only when you make larger ones that they really crack.
The smaller ones might not crack at all. If you tap them on the bottom they will sound hollow. They will be barely coloured at all.
Perfect meringues are beautifully light and crisp and wonderful on their own, but are especially lovely when served with fresh fruit and cream.
Today I served them with some fresh Scottish raspberries and some of the clotted cream I had left from the other day . . .
These make a beautiful dessert, simple and very light . . . especially after a heavy meal. You are eating crisp sweet air . . .
You don't need to sweeten your berries or your cream, The meringues are sweet enough and will go beautifully with the tartness of the fruit and the creamy richness of the cream.
This is pure and simple . . . a dessert confection created in heaven. Bliss, pure and utter bliss . . .
*Perfect Meringues*
Makes 16
These are perfect. Billowy and sweet.
4 large free range egg whites, at room temperature
115g caster sugar (9 1/2 TBS)
115g icing sugar, sifted (14 TBS)
Preheat your oven to 100*C/200*F/gas mark 1/4. Line several baking sheets with baking parchment paper. Set aside.
Put
the egg whites into a large scrupulously clean GLASS bowl. Beat on
medium speed with an electric whisk until the mixture resembles a
fluffy cloud. Increase the temperature and start adding the caster
sugar 1 spoonful at a time, beating 3 to 4 seconds after each addition.
The mixture should be thick and glossy when done. (Note, if you don't
add the sugar slowly, your meringue will weep later on, and we don't
want that.)
Sift 1/3 of the icing sugar over
top and fold in with a metal spoon. Repeat until all of the icing sugar
has been folded in. You should have a thick smooth, billowy almost
snow-drift type of mixture now.
Using two spoons dollop the mixture onto the prepared baking sheets in oval shapes, or simply just dollop into rounds.
Bake
in the preheated oven for 1 1/2 to 1 3/4 hours. They should sound crisp
when tapped on the bottom, and will be a very pale tan colour. Cool on
wire racks. You can store these in an airtight tin for up to two weeks,
or freeze for up to a month.
Beautiful put together in pairs with whipped cream.
I really hope you will try making some meringues soon. I am fairly confident that if you use my hints tips and method, you are sure to have success with them! If you do, be sure to come back and let me know. Even if you don't. Perhaps I can help. In any case, Bon Appetit!
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One of the most popular traditions here in the UK is the Cream Tea.
A Cream Tea, also known as a Devon Tea, Devonshire Tea or a Cornish Tea, consists of a light repast of hot pots of tea accompanied by fresh butter scones, butter for spreading, red fruit preserves, and clotted cream.
I had my very first Cream Tea one year while we were down in Devon
visiting Todd's late Aunt Doris. We enjoyed it sat in a lovely tea
room, looking out over the Bristol Channel, opening out into the Irish
Sea.
We had rain the whole time we were down there, but that day the
sun was shining brightly. Although we don't drink tea or coffee for religious reasons that has never hampered us from enjoying a Cream Tea as they always offer herbal infusions as well.
I fell in love with the tradition of Cream Teas on that day and with clotted cream!
The scones used are more often than not fruited scones. You can find my recipe for them here. You wouldn't think that scones with raisins, sultanas or currants in them would taste that good topped with jam and cream, but surprise!
They are fabulous! This recipe I am showcasing here today, Cream Tea Trifle Pots is loosely based on the idea of the Cream tea, or at least the scone, jam and clotted cream aspect of it!
Fresh scones are crumbled into the bottom of pretty glasses. Pick your prettiest ones because this dessert surely deserves to be shown off in the best way!
You drizzle a bit of sherry mixed with honey over them. I have used apple juice because we also don't do alcohol for religious reasons. The juice and honey work beautifully.
Over that you spoon a mixture of sliced fresh berries which you have stirred together with strawberry preserves. If you have never mixed your fresh berries with a bit of jam, you are really missing out on something special. The jam really enhances the flavour of the fresh berries.
Over that goes a layer of fresh custard. I bought mine ready made from
the chiller cabinet at the shops the other day, but you can also find my
recipe to make your own here. Failing that you could just use vanilla pudding. It will be sweeter than custard though as custard is not really overly sweet.
Finally you top each pot off with a dollop of lovely clotted cream and a fresh berry. I know that finding clotted cream is very difficult outside the UK. In America all dairy products need to be pasteurised, which is why its hard to find it there. You can just use plain whipped cream, or you can try to make your own.
You could also substitute creme fraiche or mascarpone cheese. Although mascarpone would work on its own as a substitute for clotted cream, you can make a more convincing faux clotted cream with the addition of heavy whipping cream.
Combine 1 part heavy cream with 2 parts mascarpone cheese and beat until the mixture resembles whipped cream with soft peaks. If you wish, you can flavor the mixture with vanilla extract, lemon extract or sugar to taste. For this purpose I would leave it plain.
*Cream Tea Trifle Pots*
Serves 6
Easy to make and even easier to eat! Inspired by the flavours of the traditional British Cream Tea.
400g sliced fresh strawberries (2 cups)
4 TBS strawberry preserves
4 currant or sultana scones
3 TBS apple juice or sherry mixed with 1 TBS liquid honey
500ml prepared custard (2 cups)
227g tub of clotted cream (about 1/2 cup)
fresh berries to garnish
Put your sliced berries into a bowl. Stir together with the
strawberry preserves and set aside. Crumble the scones into 6 dessert
glasses. Whisk together the apple juice/sherry and honey. Drizzle over
the crumbled scones in the glasses.
Divide the fruit mixture between the
glasses. Top each with an equal amount of custard. Spoon a dollop of
clotted cream over top of each and garnish with a fresh berry.
Refrigerate if not serving right away.
Whether you choose to make this really simple by using ready made products like the scones, custard and cream, or you choose to do it all from scratch, your family is bound to enjoy this lovely cream tea dessert in a glass! Bon Appetit!
This just might be one of the ugliest desserts you have ever seen, but it also might be one of the most delicious. This is a case where you definitely should not be judging a book by its cover because this fabulous cobbler is one of the tastiest I have ever eaten!
I love desserts that include buttery biscuit cobbler toppings. My Apple Pan Dowdy is very similar to this, except it uses apples instead of pineapple and you actually create a molasses vinegar syrup to cook the apples in. Its a very old recipe. There is no faffing about with creating a syrup in this recipe.
It begins as a Pineapple Upside Down Cake would begin . . . with creating a base of melted butter and brown sugar to lay your fruit on, in this case chopped fresh pineapple. I am no stranger to Upside down Cakes. I have an excellent recipe for a Pineapple Gingerbread Upside Down Cake on the blog along with another recipe for a Pear and Maple Upside Down Cake, both of which are excellent cakes!
This differs in that it is a dessert not topped by cake, but by buttery biscuit cobbles . . . all shaggy and craggy and buttery with lovely crisp edges . . .
I like to use fresh pineapple when I have it. Tinned would do, but if you have fresh pineapple then there is no excuse not to use it really. It tastes incredible!
The pieces of fruit caramelise in that brown sugar and butter, creating something quite magnificently moreish . . . I could just eat the fruit on its own . . .
but then again, that buttery biscuit topping is to die for . . . and some a lot of that syrup soaks into the bottom of that lovely topping . . . creating, once again . . . something which is really quite moreish.
Served warm and topped with a nice scoop of vanilla ice cream, you will find it very difficult to resist . . . your spoon wants to dip into it again and again . . .
Carrying that sweet, sticky almost jam-like brown sugar fruit, with that buttery crumble . . . mixed with the sweet coolness of the vanilla ice cream up to your lips . . . you can't help but close your eyes and go . . .
Mmmmm . . . . mmmm . . .
and mmmmmm . . . again and again . . .
Just look at that tasty mouthful . . . impossible to resist . . . almost dangerous. Turning something quite ugly into something most beautiful indeed!
*Downside Up Pineapple Cobbler*
Serves 8 - 10
(Depending on how hungry people are)
Every bit as tasty as an upside down cake, but a whole lot easier. Serve warm with ice cream.
150g soft dark brown sugar (3/4 cup, packed)
3 TBS butter
345g chopped fresh pineapple (1 1/2 cups)
For the biscuit topping:
280g plain flour (2 cups)
2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
86g butter, frozen (6 TBS)
240ml cold buttermilk
Preheat the oven to 220*C/425*F/ gas mark 7. Heat the butter and
soft brown sugar for the pineapple over medium low heat until melted and
amalgamated. Pour into a 9 inch round cake tin and swirl to spread over
the bottom. Top with the chopped pineapple.
Sift
the flour into a bowl along with the baking powder and soda. Whisk in
the sugar and salt. Using a box grater, grate in the butter. Quickly
work in with your fingertips until evenly distributed. Stir in the
buttermilk with a fork, mixing in just until all of the pieces are damp
and moistened. You may not need it all, or you may need more. For some
reason this seems to depend on the weather. Drop by dollops on top of
the pineapple and brown sugar mixture.
Note - if you think the cobble is browning too quickly towards the end, lightly tend with foil.
The original recipe is adapted from one I found in the book entitled, Perfect One Dish Dinners, by Pamela Anderson. (No, not that Pamela Anderson! This one is a great cook!!)
The Clever Cook could add some halved Maraschino Cherries, or even fresh cherries and coarsely chopped pecans to the base along with the pineapple.
If you make one dessert this weekend, you really can't go wrong with this one! Bon Appetit!
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