(Teisen Gaws Gymreig)
Makes 12

 

One of the things I missed when I first arrived here in the UK was tinned pumpkin.  It was very difficult to find and if you did find it, it cost you an arm and a leg.  I used to be able to get it at Waitrose down south and Sainsbury's.   Recently I scored big time when our local Aldi had it in as a special deal.  I bought about 20 cans!  Todd thought they would think I was crazy buying so many, but I didn't care.  If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one!  Kind of like making hay while the sun shines!



Of course you can always make your own.  I have done so in the past.  It's a bit labor intensive and it's not that easy to get a mixture that is as dry as the stuff in the tin, but it can be done.  I usually let mine drain in a sieve overnight, which works pretty well.  You can find a great tutorial on how to make your own here.  It's not really that hard.  The hard bit over here is finding the pumpkin!



So anyways, I decided to use some of my precious hoard of tinned pumpkin  to make the Toddster some delicious Pumpkin Butter as an early Autumn treat the other day.  He loved it when I made him apple butter one year, so I thought he would really enjoy some pumpkin butter.  I also thought that in some part it would help to justify my having bought 20 tins!

 

Pumpkin Butter is like a thick pumpkin jam . . . nicely spiced with cinnamon, ginger, cloves, cardamom . . . very nice it is.   Very nice.  And not that hard to make either if you have a tin of pumpkin to hand.



It's as simple as stirring some pumpkin, honey, brown sugar, and the spices together in a pot along with some lemon juice and then cooking it down until it's nice and thick and jammy . . . it doesn't take too long either, only about half an hour.

 

We enjoyed some while it was still warm, spread on our toasted crumpets the other day.  Oh boy, was it ever good.  I am going to use it to fill a Victorian Sponge or a spice cake one day as well.  That sounds like it would be really lovely.   What do you think???



I do hope you will give it a go.  I think you would really like it.  I think if I was to spread it onto a few digestive biscuits, it would almost be like having a pumpkin pie . . . I'm going to try that tonight as a snack while we are watching Downton Abby.  I wonder if the Dowager would approve?



Well . . . .  maybe not.   I don't think I'll ask.

 

pinch salt   

Combine the pumpkin, sugar, honey, lemon juice and spices in a medium, heavy based saucepan. (I use my le creuset pan) Bring this mixture to a boil over medium-high heat, and then reduce the heat to low. Cook, stirring frequently, for 20 to 25 minutes or until nicely thickened. Serve with baking powder biscuits, scones, breads, muffins etc.  It's also lovely spread between two plain sponge cake layers. Store in airtight container in the refrigerator for up to 2 months.

 

I was recently sent the most delightful book to review.  It appealed to several of my loves . . . Illustration, Travel, History and Cookery.   I think I fell in love with it as soon as it fell through my letter box.  Entitled "Bladkbirds Baked In a Pie, Memories of Rozinante" and written by Eugene Barter and illustrated by Mary Jose.

Eugene Barter was the Senior Secretary of Prime Minister Edward Heath who, at the age of 60, retired to a house in the foothills of the Pyrenees along with her sister and brother-in-law and opened an Auberge, which is a type of restaurant.

This book is a sturdy delightful mix of food for the eyes, the soul and the stomach.   I found the little stories and anecdotes perfectly charming and wonderful to read.  As someone who has always dreamed of doing the same thing . . . I was quite mesmerized by this aspect of the book.

 

The first part of the book is filled with delightful tales of drunken neighbours, burglaries of provincial houses, quirky guests and a life well lived. Sharing with the reader the journey from stranger to accepted French status, Eugene's mesmerizing tale flows through years of encounters and experiences, ranging from  the initial purchase of the house which became her livelihood.   Eugene takes us through the trip of a lifetime and shares with us the lessons which she learnt along the way.  Peppered throughout are these fabulous little pen and ink drawings done by  Mary Jose, who also did the cover art.  All in all I found it to be a fascinating read.

 

The second part of the book is, of course . . . recipes!   In this section you will find tasty selections for everything from Dressings and Sauces to delicious sounding soups, starters, omelettes, pies, fish dishes, salads, game, local dishes, etc.  It is just a beautiful selection.   I was spoilt for choice when it came to choosing a recipe to illustrate to you the quality of recipes you can expect in this book.



I finally settled on the recipe for the Bakewell Tart, for several reasons.   It is a pretty basic recipe and from my experience if you can't get the basic recipes right, there is no hope for you getting the more complicated ones right and let me tell you, this recipe is a winner.  It's very simple, using simple wholesome ingredients . . . but the results are fabulous.  Delicious and anything but simple.  In short, it worked beautifully.

 

Another reason I chose this recipe to showcase the book is that I have never baked a Bakewell Tart for you on here!  I've talked about it a lot . . . and done some really tasty versions of things using the Bakewell Theme . . . ie. steamed puddings, scones, Whoopie Pies, etc.  I thought it was about time I actually showed you a Bakewell Tart!



And I can tell you first hand, it's a fabulous tart.   A real winner.  Just like this delightful book. 

The book also contains cookery conversion tables for pan and dish measurements, oven temperatures and liquid and dry measures, which are very handy to have.

 

*Bakewell Tart*
Makes one 8-inch tart
Printable Recipe

A delicious British traditional tart.  Puff pastry, spread with raspberry jam and topped with an almond frangipane topping.

212g packet of Puff Pastry
2 whole free range eggs
2 free range egg yolks
100g of butter, melted (7 TBS)
100g of caster sugar (8 1/2 TBS)
50g ground almonds (generous half cup)
2 TBS raspberry jam
flaked almonds to decorate
Icing Sugar to dust

Preheat the oven to 200*C/400*F. gas mark 6.  Butter an 8 inch pie tin or flan ring.

Roll out the pastry on a lightly floured surface into a round large enough to line the tin or flan ring.  Beat together the eggs, egg yolks, melted butter, sugar and almonds.  Spread the bottom of the the pastry case with jam.  Pour the almond mixture over top.  Sprinkle some flaked almonds over the surface.

Bake for 30 minutes, or until the filling is firm to the touch.  Allow to cool before cutting into wedges to serve.  Dust with icing sugar before serving. (optional)

  

If you are looking for a cookbook filled with gorgeous food photography, then this is not your book.  There is no food photography included.  If you are looking for a delightful read, quirky illustrations and some really fabulous recipes then this is the book for you.

Many thanks to Sunpenny Publishing for sending me this wonderful book to review.

Blackbirds Baked in a Pie, Memories of Rosinante
by Eugene Barter
Illustrated by Mary Jose
305 pages
ISBN 9781907984167

 

As many of  my readers know, around two years ago I had to make a horrendous life change, through no fault of my own. I found myself in the middle of a Global Pandemic having to leave everything I had  acquired and then some from my life in the UK and make my way back to Canada.

I had been collecting cookery books since I was a girl.  I had to leave all of them behind. Many of them were irreplaceable.  It broke my heart, but it was what it was. I escaped with my Big Blue Binder and a copy of my own cookery book.

Since setting up my new home here in Canada,  I have gone about trying to replace some of the books I left behind. Unfortunately, as I said, many are irreplaceable.  I am also not stinking rich, so I have had to really pick and choose which ones I wanted to replace.  Sentimentality can’t really play a role. I am having to choose only those I find useful and that I know I will use.

Today I am sharing ten baking books that I decided were worth replacing.  As you know, baking is an exact science. It is the very rare person who is able to create baking recipes from scratch without any help from others. Baking books are invaluable when it comes to that.

We can put our own twists on things, but the basics are the basics and for that we need reliable backbones to work with. I believe these books are some of the best.  There are others that I have that are very good, but almost impossible to get here in North America, (Like the Bero Baking Book) so I have kept the list to reflect only those books which I feel are easily to procure here in North America.

Published in 1988, this book was a recipient of The Cookbook of the Year Award from the International Association of Culinary Professionals. High accolade indeed.  With more than 200 recipes, 350 drawings of techniques and equipment and 32 pages of finished cakes in full color, no cake baker should be without this book.

It covers everything from pancakes to pound cakes, butter cakes, fruit cakes, jelly rolls, ice cream cakes, wedding cakes, etc. With an extensive recipe list of frostings, fillings and toppings. Many recipes feature less sugar, low cholesterol and saturated fat, without taste compromise. There are a bazillion tips that solve all the problems you might encounter, as well as including many baking secrets and pointers guaranteeing success each and every time you bake a cake.

Essential Techniques and Recipes for Creating Great Breads and Desserts

This came recommended to me. It is not a book I ever had before recently. I was quite pleased with its purchase I have to say. This is a book that enables Home Bakers to follow in the footsteps of the graduates of America's leading Culinary Institute.  The best of the teachings of the CIA have been distilled into it's pages.  With clear concise explanations of essential baking methods designed to broaden your understanding and skills of the art of baking.

Streamlined recipes.  Loads of "how-to" photographs and expert instruction. This is a great baking book for the novice who is just learning or the more knowledgeable baker who is wanting to perfect their skills.

Yeast breads, quick breads, cookies, pies and tarts, cakes and tortes, custards and puddings, frozen desserts, pastries, chocolates and confectionary, icings glazes and sauces.  Techniques and recipes for each of these categories and an extensive conversion and equivalents table, plus a section dedicated to what went wrong.

MARY BERRY'S ULTIMATE CAKE BOOK, by Mary Berry

This had to make my list.  I received my first copy for Christmas shortly after I moved to the UK. It is filled to overflowing with beautiful recipes from the British Doyenne of Baking, Mary Berry. If you are a fan of the British Bake Off, you will know who she is.  In my opinion the show has never been the same since she left.

Mary shares the secrets of her success with over 200 recipes from the simple classics such as the Victoria Sponge, butterfly cakes and a really fabulous fruit cake, to more decadent recipes that are not only classic but sinfully indulgent. Some of my favorite cake recipes are in this book.

Yes, it is in British measurements, but that is nothing that a good pair of kitchen scales can't cope with. Once you try baking by weight, you will never want to do it any other way.

BONUS BOOK (Because I just couldn't leave it out.)

PILLSBURY, THE COMPLETE BOOK OF BAKING

This is one of the very first baking books I ever purchased. Many of the recipes which became my tried and trues, that I used to bake for my family when they were growing up, came from this book.  I knew that I had to replace it so that I would still have recipes for my old favorites.

I have always felt that if you want a good baking book, go to the flour people and Pillsbury (like King Arthur) have been making and providing good flour for people for years and years.

The recipes are simple and reliable and delicious.

This is by no means a total list of my favorites.  I have more baking books that I also love, the main one being my handwritten Big Blue Binder which is filled with family favorite recipes handed down through the years and recipes shared from friends.

Do  YOU have a favorite baking book that isn't mentioned here?  Share with us all by leaving a comment in the comments section.  A joy shared is a joy doubled!