This was one of my first novelty cakes, and one I am about to remake larger. The original post, with guidelines on how to make it, is below.
To celebrate making this pudding in the final of Britain’s Best Home Cook, I am reposting my updated recipe for sticky ginger and tamarind pudding: a dessert that always goes down well,
Arguably the ultimate in comfort puddings, this is my take on a sticky toffee pudding, that I have been making for decades: it has the warming kick of spice from ginger and cinnamon, and what I think is a delightfully sour undertone from tamarind that is a subtle counter-balance to the sweetness of the pudding.
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Updated recipe of one of my favourites
Post updated Feb 14th 2018 (new photos)
Rich, buttery biscuits topped with a very firm royal icing are always a joy to eat. While I have made these heart-shaped with simple heart icing embellishments, these are great made into any shape for eating at any time of the year: with or without the icing!
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Re-posting what has become a festive macaron favourite.
A return to one of my festive favourites: orange, cranberry and fennel seed biscotti
Cake making tips post updated with further tips and links to my favourite cake recipes
Updated April 2017
Sections in this post:
- Less is often more!
- Flavour must come first
- The amount of ingredients needed for different sized tins (Victoria sponge)
- About cupcake sponges
- Flavouring a cake mixture
- Preparing the tins
- Baking the cakes
- Flavouring a baked cake
- Different types of icing: glacé, buttercreams; adding flavours to buttercreams; crumb-coating a cake in buttercream; fondant icings; ganache; mirror glaze
- Top tips for covering a cake in ganache or glaze
- The finishing touches to a cake (including piping, tempering chocolate and simple chocolate work)
- Recipes for standard cakes(cupcake sponge; Victoria sandwich sponge; whisked sponge; genoise sponge; Madeira cake. Click link to jump to this section
- Recipes for icings and fillings(salted caramel; standard ganache; quick fruity ganache; the silkiest buttercream; mirror glaze; drizzle cake topping). Click link to jump to this section
- My top 5 tips Click link to jump to this section
- Some of…
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updated with further ideas & some newer photos
This post is part of my Baking tips page, along with tips for macarons, croissants, cake decorating ideas and pastry.
Barely a day goes by when I am not either baking or proving a bread of some type, whether it is a sourdough bread or a bread using commercial yeast: it’s a wonderfully tactile and intensely therapeutic process. There are certainly few greater pleasures in baking than the evocative smell of bread as it is baking, followed by eating warm bread that has been spread liberally with good quality butter: simplicity at its very best!
This post is about the basic, but nonetheless majestic bread loaf, made with commercial yeast as opposed to using a sourdough starter, although I dip into pre-ferments as a wonderfully simple way to add even better depth of flavour to bread. I have also posted guidelines for different types of bread, such as focaccia, one…
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Updated with further troubleshooting and general tips
Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat.
Sections in this post:
- Recipe for a laminated yeasted dough
- A few tips
- Proving: a cooler environment
- Shaping the dough for croissants and pains au chocolat
- A rough timescale for making croissants
- Quicker croissants
- A slightly different approach
There really is something quite magical when you get the lightest croissant, pain au chocolat or savoury variation – all with the crispiest flakes and a rich, buttery flavour. The photos in this post are of various batches of croissants I have made.
Rather than just a light, cresent-shaped, bready concoction with not much flavour – ie) your typical mass-produced croissant – I like a croissant to have a crisp outer shell as you bite into it, with bits of the flaky exterior falling off; a honeycombed interior structure; a rich, buttery flavour and…
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