Monday, 17 September 2012
Instead of using a traditional steamer I put mine in a slow cooker half full of warm water overnight (7 hours) on low. It probably could have been taken out sooner but this turned out well for me. I found in my previous attempts a real difficulty in knowing when it was ready. I expected it to be dry like a sponge but as long as it's not liquid, it 'sets' when it cools.
I also used light brown sugar which gave it a lovely caramel taste. Perfect warm with custard, yum.
Thursday, 22 December 2011
Some fondant icing for those who prefer their teeth intact:
Wednesday, 21 December 2011
I used my standard gingerbread recipe to make two gingerbread christmas trees. This used different sizes of star cutter and stacked. I iced them individually then used a small blob of icing to stick them together. It'll probably be quite messy to eat but looks nice. The silver dragees finish it off though they are tricky to stick on. I used the end of a knife to put icing on each star tip, it would be a much cleaner finish to pipe it.
There's a lot of variety with this idea, I've seen green ones with coloured sprinkles etc, or you could use licorice laces as tinsel and decorate it, all it needs is a bit of imagination.
Wednesday, 2 November 2011
Anyway if you're still in the dark Paris Buns are decidedly not French and apparently a sweet bread popular in Ireland and Scotland, especially with the poor!
The recipe is actually the same as for snowballs.
9oz sr flour
4oz caster sugar
1tsp baking powder
1) Mix the sugar and butter together until pale and fluffy
2) Add the eggs, one at a time until well combined
3) Stir in the flour, baking powder and sultanas
4) Drop spoonfulls of the mixture onto a greased baking sheet, leaving room to spread
5) Sprinkle the rock salt on the top in the centre
6) Bake for 10-15 min at 220C
7) When completely cool dip the bases in chocolate and leave to dry
I've put the chocolate in as optional as persoanlly I think it takes away from the bun and always preferred a plain one. You also get variants without sulatana which I always remember my mum thinking she had been lucky enough to get before having to pick them all out.
No pics unfortunately, I'll have to update next time I mak them
Saturday, 29 October 2011
You could reduce this a little by rolling the 'halves' in icing and coconut first then assembling once hardened, but then the jam will be more obvious and I like an as much as possible uniform look. I made a few lemon curd ones as I ran out of strawberry jam and they were nicer I think. Raspberry would be nice too.
Hmm, never thought I would be putting pictures of baked beans on a cake blog!
Finally pop the stick in before the toffee sets. You can put them in before you put it on, but the sticks tend to get a bit messy. I also had trouble finding lolly sticks anywhere, even my local specialist cake suppliers. I decided in the end to use wooden dowells. A 30cm dowell gives 2 lolly sized sticks and I think it looks better.
To finish off and give a little authenticity I put them in cellophane bags and twisted to seal with some sellotape. It also stops everything getting sticky if they need transported.