Monthly Archives: December 2014

“Grow your own”: introducing Pumpkin Beth

Being fortunate to have an allotment has influenced many of my bakes: I am always trying to come up with different ways to use the produce, especially any gluts. Mind you, a simple fruit crumble, a roasted vegetable pie or a home-made preserve with some good cheese and bread often hits the spot. But baking with the […]

Bakingfanatic’s 2014 in review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog. Here’s an excerpt: The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 36,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 13 sold-out performances for that many […]

Chocolate praline dessert cake

A very indulgent chocolate cake, which is more a dessert but is great eaten at any time! The cake is layers of whisked chocolate sponge filled with vanilla and rum cream, topped with a praline ganache and a few fresh raspberries (I am quite sure raspberries absorb and then obliterate the other calories!!). A few chocolate curls […]

Smoked ham focaccia with confit onions

Another focaccia variation, this time using up some left-over hams after Christmas. I used a mixture of Parma and Black Forest, taking off the fat and chopping it into smallish pieces. The salty-smokeyness of the hams adds a lovely flavour to the focaccia. To the main focaccia recipe here, I worked in 130g chopped ham […]

A Christmas wedding cake

A wedding cake I made recently for two of my colleagues: a simple design with deep blue, silver and white as the key colours, from the ribbons to the sugar flowers; particularly fitting for a wedding taking place just before Christmas. Each tier is a Victoria Sponge cake, flavoured with lemon zest, but with different flavoured buttercream: […]

Piccalilli & black pudding pork pie with a cider jelly

  Using black pudding and piccalilli gives one of my favourite flavour combinations for a pork pie, resulting in a hearty but very easy-to-eat pie. The jelly is flavoured with cider and chicken stock which, in the absence of making a stock from pigs trotters, works so well in a pork pie. There are so […]

Quick & easy version of the “After Dark Gü-Zillionaires’ Puddings”

This is my fairly quick, but certainly very easy version of the gorgeous After Dark Gü-Zillionaires’ Puddings: chocolatey biscuit base with layers of luscious cheesecake with a hint of treacle, salted caramel and finished with a soft dark chocolate ganache. A very naughty, but once-in-a-while treat! They can be made a couple of days in advance […]

Brioche Stollen with a citrus marzipan

I have gone for more of a spiced brioche-type dough here, resulting in a stollen that leans more towards a cake in terms of texture than a bread, which I prefer here. For me a stollen does need a buttery, rich flavour that crumbles away and melts in the mouth, which is precisly what this brioche-style […]

Raspberry & Spiced Port Chocolate Truffles

These are Christmassy truffles, albeit rather loosely, although chocolate truffles are, quite frankly, for any time of the year in my book! The filling is a soft white chocolate ganache, mixed with a fresh raspberry purée and pieces of dried raspberry. A little spiced port reduction (below) is added to the ganache before being coated in dark tempered chocolate. Spiced […]

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