Coming home for a Sunday roast with my family is always so exciting, until you realise there’s nothing for pudding!
So today I decided to make a last minute addition to dinner, a lemon meringue pie.
I bought ready-made pastry because that’s what Michel Roux Jnr did on Food and Drink this week and if he can get away with it then so can I!
I used this recipe which was pretty easy to follow.
There were lots of different steps but they could all be done individually so it was really easy!
It tasted great. The pastry was really thin and although the filling was very sharp the soft sweet meringue balanced it well.
Overall a fantastic recipe.
As it’s Christmas I wanted to make a special savoury snack for the family.
Cranberries are an ingredient I’ve never used before and I was slightly unsure of what to do with them.
I was looking online for some flavour combinations and saw that Waitrose is making a cranberry topped pork pie so I thought I’d give it a go.
I’ve wanted to try making hand-raised pies since seeing them on Great British Bake Off and this seemed like the perfect time, here’s the recipe:
750g plain flour
2 tsp salt
First mix the flour and salt together in a food processor and then leave.
Next you need to boil the water and lard together.
Then slowly pour in the water and lard liquid into the flour, mixing as you do.
Once it’s all bound together in a nice dough you can shape it, I used ramekins for the big ones and a greased cake tin for the little ones.
You need to chill the dough once it’s shaped for about 30 minutes.
For the filling you need:
800g pork mince
1 diced onion
A few sprigs of thyme
Salt and pepper
Mix all of the filling ingredients up and season well.
Then you can start filling the pie cases.
Bake in the oven at 180 degrees for 30 minutes, wash pastry with a whisked egg and then bake for a further 20 or 30 minutes.
Finish them off by topping with cranberries which have been cooked on a low heat for just a few minutes with 1 tbsp of sugar. You don’t want the cranberries to be too mushy, they still need a bit of a bite.
I crumbled Stilton cheese on this one and baked for another couple of minutes
Pork and cranberry pies
So, I’ve made carrot cupcakes before and used the same recipe.
I just thought I’d show you the cute little decorations I did when I took some into work.
I made them out of block icing which I coloured and shaped and they went down really well!
First off – apologies for the long absence. I’ve recently started a new job and the time has just flown by.
Last month I made rum babas from Paul Hollywood’s recipe on Great British Bake Off.
The recipe was quite difficult to grasp. I had to start over with the dough because I tried to kneed it with my hands and it just went everywhere.
On my second attempt, I mixed the dough with a greased wooden spoon and that worked really well.
They took quite a while to do because your have to soak them in the syrup but once they’re all ready they’re really easy to put together and make look pretty.
I love proper crumbly rustic fudge so I decided to make some.
I think it would be much easier if you had a sugar thermometer because then you could tell when it was done, unlike me. The first time I didn’t cook it for long enough and it wouldn’t set properly.
It’s really easy though, just sugar, milk and butter and then whatever you want to flavour it with, I used disaronno. It was yum.
Last week was the final of The Great British Bake Off and, spoiler alert, John won.
The last ever technical challenge was fondant fancies, one of my all time favourite treats! I love the big ones you can get in Waitrose and of course the classic Mr Kipling but I’d never tried to make my own before.
The contestants used Mary Berry’s recipe and so, I did too. I understand why Paul and Mary left it until the last week because the recipe was really tricky to follow. I assumed, being a basic sponge base, that it would be easy peasy, but there was just so much to do!
After the cake was cooled it needed to be covered in jam, then marzipan. Next I had to measure it out into square and cut. Spread buttercream over four sides of the sponge and pipe a blob of it on the top, then cover with icing and then decorate. They took me two evenings!
After all the effort though, they were worth it. They were light and sweet and lemony and beautiful and went perfectly with a cup of tea. Although they were difficult, I’d definitely recommend giving it a go!
We were given some rhubarb by a friend so I decided to make a pudding for us with it. Usually, I’d go for a crumble but it was so hot yesterday I thought I’d do something a bit more summery with it.
I went with a plain baked cheesecake and then added stewed rhubarb to the mixture.
The mixture took longer to cook than I anticipated and then it took another couple of hours to cool but when it did it was good. I do need to figure out a way to stop the cheesecake mix leaking into the base because it went all soft.
It was yummy though so make it, and switch up the fruit, blueberries are great in baked cheesecake.
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