The bright fresh flavor of tangerine is baked into this glazed tangerine cake and topped with a simple, delicious tangerine icing.
Your baking tin can make all the difference in ensuring the batter is cooked nicely and evenly. Buy cake pans of excellent quality.
Ahhhhhhh....a lovely, sticky steamed pudding to start the chilly season off right. Now here's the conundrum - why is it called Treacle (molasses) pudding when in fact it has not treacle but Golden Syrup in it - hmmmmm - I did my research and found that golden syrup used to be called light treacle and there we have our answer. Steamed puddings are simple to make but time consuming as they need hours of steaming before they are ready but if you have never made one or tasted one you are in for a treat - they have a texture similar to a dense cake, they are moist and really delicious with that gooey sticky dome atop accompanied by lashings of hot custard - well what more could you ask for?. Why not give a try - you could use any jam for the topping if you can't find golden syrup - but do try to find it as it's such a delightful buttery sweetness. So off we go! INGREDIENTS: 4 level tablespoons Golden Syrup 4oz (1/2 cup) (100g) butter 2oz (1/4 cup) (50g) granulated or caster sugar 2oz (1/4 cup) (50g) soft brown sugar 2 medium eggs, beaten 1/2 teaspoon vanilla essence 6oz (3/4 cup) (150g) all-purpose (plain) flour 3 teaspoons baking powder 2 - 3 tablespoons milk METHOD: 1.Set a steamer to boil. 2. Grease a 1 1/2 pint pudding basin and spoon Golden Syrup into the bottom - to do this easily heat the tablespoon in very hot water before you fill with each tablespoon of syrup and the syrup will drop very easily from the spoon. 3. In a mixing bowl cream butter and sugar together until light in texture. 4. Mix vanilla essence/extract into the beaten eggs. 5. Gradually add beaten egg and vanilla to the butter sugar mix and beat well between additions. 6. Sift half the flour and baking powder into the mixture and fold in gently with metal spoon then repeat with remaining flour and baking powder. 7. Add enough milk to obtain a dropping consistency - ie when you shake a dollop of the batter from the spoon it falls off easily back into the bowl. 8. Spoon the pour batter on top of syrup in pudding basin and spread to the edges to seal so the syrup won't bubble out of the bottom of the bowl during cooking. 9. Cover basin with a circle of parchment/waxed paper...... and then a circle of foil. 10. Then tie with string as seen here leaving a length of string over to use to safely bob the bowl in and out of the steamer without burning your fingers. 11. Place in steamer, cover and steam for 1 1/2 hours - make the custard you will NEED to go with the pudding, for what is a British steamed pudding without custard, whilst the pudding is steaming - recipe is below. 12. Remove from the steamer and allow to sit for about 10 minutes before removing the covers and finding your pudding has ballooned and now has a domed top - soon to be the bottom - so....cut the sponge level with the top of the bowl and invert onto a plate and allow to plop down et voila - you have a steamed treacle pudding - I did pour some more golden syrup on the top so it would trickle lovingly down the sides of the pudding. Now you must make custard to go with it - here are the instructions for that - actually, make your custard while the pudding is steaming. CUSTARD SAUCE, ANLANN CUSTAIRD from "Irish Traditional Food" by Theodora FitzGibbon, a goodly trusty cookbook INGREDIENTS: 1 heaped tablespoon white sugar 1 teaspoon vanilla 1 duck egg and 1 duck egg yolk whisked together, large regular eggs work just as well 10 fl oz/ 1 1/4 cups whole milk METHOD: 1. Beat together the egg, egg yolk, vanilla and sugar in a bowl. 2. Have another double boiler on the go. 3. Heat the milk to almost boiling in the top part of the double boiler but on the stove top to make it go faster. 4. Stir a little of the hot milk into the egg mix and then a bit more to temper the temperature. 5. Then put the top part of the double boiler back over the bottom and the boiling water and whisk the egg and milk mix into the rest of the milk 6. Do not leave the custard alone now until it is finished or it will curdle whilst you are not looking and you will have to start again. SO stir and stir and stir with a wooden spoon until it starts to thicken and coats the back of the spoon as in the picture below...you take the spoon out of the custard, turn the spoon over, run your finger through the custard and if the line doesn't fill back in it is ready, don't let it cook too long or get too hot as the eggs will start to turn into scrambled eggs and the sauce will be grainy.....take off the heat immediately and continue to stir. HAPPY STEAMING EVERYONE: Let me know how you do and as always please feel free to post pictures of your divine puddings on my Facebook page HERE! For those of you who may be interested for one day only THURSDAY NOVEMBER 15TH there will be FREE WORLDWIDE SHIPPING from my SPOONFLOWER shop on all my designs on fabric , wallpaper and , for a limited tie, giftwrap. Happy Shopping - Patricia
Tuba Geckil 🧕 is a talented 🇹🇷 Turkish 🎂 cake artist who can turn any person or thing you can think of into a delicious life like or hyper-realistic cakes.
A pretty and decorative blog about my design work and illustration and the venues where I sell my print on demand deliciousness. A Design Confection.
Learn how to easily make your own mignardise at home, specifically the Pâte de Fruits mignardise. The variant we would be making in this Mignardise recipe is the strawberry variant.
Unleash your inner cake artist with our epic list of cake ideas and cake recipes from Vietnam! Choose from a variety of flavors, textures, and decorations to create your very own masterpiece! Perfect for both sweet snack cravings and fabulous dessert bars. rn
Lauren Ko ( previously ) has only been in the pie biz for a little over a year, but you’d never be able to tell by looking at what’s coming out of the oven at h
Thus called because you mound them in craggy peaks to bake and hope they stay that way. My Mum made these a lot when I was growing up in Manchester and I think I also remember being taught how to make them in Domestic Science class at school - they are pretty much a no fail delight - very easy and nigh on impossible to mess up even for a beginner baker. They taste to me how I wished scones tasted - sweeter and more cakey and they cry out for butter and either jam, honey, lemon curd or even Golden Syrup - they are a mish mash blend of biscuit/cookie/cake/scone and are such a nice treat with a cuppa. The ingredients are simple: and the recipe I used is from "A Tale of 12 Kitchens" by Jake Tilson - family cooking in 4 countries, "every aspect has been created by artist and passionate cook Jake Tilson" - a fun and image filled book. Pre heat the oven to 375F. Have a buttered baking sheet to hand. THE INGREDIENTS: As usual I give the ingredients in weights as you get a more reliable result :) This recipe makes 8 medium sized cakes/buns 8oz white flour, unbleached preferably 5oz sugar preferably white 4oz/1 stick of butter (I always use salted Kate's but you can use whichever you prefer) 4oz sultanas/white raisins - I only had regular raisins so I used those. 1 large egg whisked with 2 tablespoons milk 1/2 teaspoon baking powder. Pinch of salt THE RECIPE: 1. Put flour, sugar, salt and baking powder in a bowl or the bowl of a food processor - chop butter in and either whizz in the machine or as I do because I love the process of baking - gently rub the butter into the flour with your hands until you get a mixture that looks like fine breadcrumbs thus: 2. Add the raisins and stir to distribute evenly. 3. Stir in the egg/milk mix until the dough comes together. 4. Using a fork pile into craggy heaps onto a buttered baking sheet - 8 piles should do the trick. (You'll see below I only have 4 because I try out the recipe cut in half first in case it doesn't work - plus there are only 2 of us and if I always bake the whole amount we will always eat the whole amount :) 5. Bake for about 12-15 minutes until golden brown Mine spread quite a lot which I was worried about at first because they weren't looking rocky enough for me but they tasted so good I didn't care and I will make them again the very same way. Do let me know if you make them and feel free to post pics of such on my Facebook page - HERE!! HAPPY BAKING
Hello Lovelies! Did you get my newsletter this morning? If you did, you have probably already seen this amazingly beautiful raw passion fruit cake that I made last week. This cake might look overly advanced for some of you, and I'm not gonna lie, it's not like it's the first cake I've ever made... :
Indulge in the irresistible delight of this Chocolate Mound Cake Recipe, a delightful treat that is both easy and delicious! With moist chocolate cake layers paired perfectly with a sweet coconut filling and topped with a warm chocolate frosting, you simply cannot go wrong. This dessert recipe utilizes one of my favorite cake mixes, ensuring it's super easy to make while still delivering on flavor!
Amazing!
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
Deze Dulce de Leche cake met Chocolade ganache en hazelnoten is er absoluut 1 die je wilt proberen, de combinatie is heerlijk!
Back in early October, we spent An Afternoon at Fleming's with EC Gallery and Painter of Chefs artist, Christopher M. The luncheon prepar...
Gill Meller’s gooseberry cake has a pleasing tartness, balanced by the saffron and honey sponge, and mellowed further with homemade vanilla custard. Try this baked gooseberry, ginger and crème fraiche cheesecake for another spectacular way with this summer fruit.
Photobucket Creative Commons License A Oregon fisherman's paradise serves as a perfect introduction to Thai Fish Cakes and Blue Monday. Fro...
Aren’t you just captivated by this cunning little cookies?! Found on Pinterest, this “Martha recipe” (Martha Stewart) these Speculaas Cookies, spiced and skewed would make the per…
Impress your guests with a floral centerpiece that turns into dessert before their very eyes! Infused with sweet woodruff syrup, these little cakes get a lovely color from sweet peas, which pair great with the coconut ganache.
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In ancient Greece, Muses were beautiful goddesses who inspired great creativity in literature, painting, dance, and music. A visit from the Muses, along with their gifts of inspiration and genius, were coveted by every artist with a vision. Great poets lusted after the perfect words; artists dreamed
For the crust, crumble three-fourths of 1 (9-oz.) box of chocolate wafer cookies to yield 2 cups.
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches — and hamburgers, of course.
Easy to follow recipes for delicious home cooked meals.
The possibilities for food sketching are unlimited. Artist Suhita Shirodkar shares fun ways to cook up ideas for your sketchbook.
Hannah confectionne des pains à la croûte sculptée et aux motifs floraux : une initiative originale qui lui offre une très belle notoriété sur Instagram.
A kanadaiak top kedvenc sütije, a Nanaimo szelet sajnos azonnali függőséget okoz. :) Cserébe viszont gluténmentesen is készíthető.
