Episode 31: Hot Water Crust Pasties (plus The Best Bakewell Pudding and more)

This week I tried out hot water crust pastry for the first time, making mushroom pasties. Mushroom and Tarragon Pasties I used this recipe from Ruby Tandoh and reviewed it on the podcast! I used my leftover rough puff/ flaky pastry from last week’s episode to make the most incredible bakewell pudding. I also didContinue reading “Episode 31: Hot Water Crust Pasties (plus The Best Bakewell Pudding and more)”

Episode 29: Passion Fruit Cream Choux Puffs

This week I was trying to hone my pastry skills with two technical bakes: passion fruit cream puffs and Danish pastry cream envelopes. I also made a really, really simple and quick comforting chocolate dessert cake. In the podcast I give a (pretty comprehensive) guide to British baking terms and ingredients! Choux Pastry Recipe 50gContinue reading “Episode 29: Passion Fruit Cream Choux Puffs”

Episode 28: Blue Cheese Pastry; Raspberry and Pistachio Meringue Cake

In this episode I was talking about a blue cheese pastry I’ve fallen in love with and a pistachio meringue cake I’ve made a couple of times now for very special occasions, including a friend’s micro-wedding this week! Pear, Walnut and Blue Cheese Tart Recipe by Anna Glover in Good Food’s Vegetarian Christmas, 2020 ForContinue reading “Episode 28: Blue Cheese Pastry; Raspberry and Pistachio Meringue Cake”

Episode 27: Croissants, Pains au Chocolat and Blackcurrant Pastries

I went back to my trusty copy of Crumb and the marvellous Ruby Tandoh for this! This dough you can use to make whatever breakfast pastries you like. I’m not going to write out the recipe as I didn’t make any changes. I thoroughly recommend buying her book, but otherwise here is her recipe republished.Continue reading “Episode 27: Croissants, Pains au Chocolat and Blackcurrant Pastries”

Episode 26: Cute Chamomile Cupcakes

Four episodes in to Florals for Spring month… Am I converted to floral flavourings? I think I am! These chamomile cupcakes are really sweet little things. Though I think I was most taken with rose… These cute little cake babies are based on a recipe in Ruby Tandoh’s book, Crumb. I LOVE THIS BOOK! IngredientsContinue reading “Episode 26: Cute Chamomile Cupcakes”

Episode 25: Lemon Loaf with Elderflower Drizzle and Elderflower Cream

As part of Florals for Spring month I tried elderflower to see if I could actually like it. I don’t think I’m as sold on it as I am on rose, but I like it and I think it is a nice refreshing note in cocktails and ice lollies. I also liked it with lemon,Continue reading “Episode 25: Lemon Loaf with Elderflower Drizzle and Elderflower Cream”

Episode 24: Orange Blossom and Cinnamon Cupcakes (with Lemon Curd Icing)

In this episode, I talk about my favourite cookbook before getting into the orange blossom trials. I made two pretty bad bakes before arriving at this one! Orange blossom and cinnamon is a common combination in Moroccan cooking and really works. The lemon curd icing gives some citrus sharpness to compliment the warmth and fragranceContinue reading “Episode 24: Orange Blossom and Cinnamon Cupcakes (with Lemon Curd Icing)”

Episode 23: Earl Grey and Rose Tea Loaf (plus Hot Cross Buns and Chocolate Nests)

Welcome to Florals for Spring month! To start with, I shocked myself by actually liking rose when used delicately. According to colleagues (and me) this cake is well-balanced, delicious, moist and has an unctuous texture. If you definitely don’t like rose, I would urge you to use the vanilla variation. Adapted from Molly Baz. IngredientsContinue reading “Episode 23: Earl Grey and Rose Tea Loaf (plus Hot Cross Buns and Chocolate Nests)”

Episode 22: Raspberry and Sumac Yogurt Cake

This cake is mega good. Moist, loads of raspberries distributed throughout and it keeps well in an airtight container (as small as possible to keep out as much air as possible. Sumac has a tart, citrus flavour, and in a flash of inspiration the other day I thought ‘What about raspberries?’. As I had hoped,Continue reading “Episode 22: Raspberry and Sumac Yogurt Cake”