Tag Archives: bake

Lemon Meringue Cake: Cook of the Month

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I have decided once every month to review one recipe from one cook and one cookbook. For me the most important thing about anotehr persons recipe is if it actually does work the way its wrote down. Hopefully by picking  a recipe from a certain cookbook or cook, I can improve my own skills, inform others and review recipes and books for future reference.

This month I have decided upon Nigella Lawson’s Meringue Cake from her book Feast. This book really is an essential for any person in kitchen, so much detail and helpful hints, for all season, celebrations and dinners. So I do have high hopes and expectations for this recipe.

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I am really happy how this came out, it looks just like the picture in the book. I did have some difficulty getting the sponge mix into the cake tin as it was very thick. I think for a dinner party of luncheon his cake would impress.

SDC11283-pola01You can find the recipe for this cake on Nigella’s website or in her excellent book Feast. If anyone has any suggestions of what I should do for next month please let me know (^-^)

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Sunday Classic: Yorkshire Pudding

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Today is Sunday and the best thing about this day is Sunday dinner, yummy slow cooked beef joints, sage stuffing, assorted roasted vegetables, thick gravy, plump suet dumplings and my all time favourite Yorkshire Puddings.

Today I want to share with you my recipe to making, what I think, the perfect Sunday treat. I remember my great grandma making these for us and how she liberally seasoned with black pepper.

For this recipe I don’t work in measurements just by eye but I will give you some idea of the weights as I go. Ok firstly take 3 eggs and crack into a mixing bowl, whisking the eggs lightly together to form an orange mixture, (I found in many recipes they recommend using 2 eggs, however I find if you want a dramatic, crispy risen pud use 3).

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Now with the egg mixture add a drop of milk (50ml), a pinch of salt and a liberal grind of black pepper. Then sieve in around 100g of Plain Flour and whisk quickly, trapping air and forming a light froth on the top. Now keep adding flour and water in parts and whisking until you get a nice slightly thick and heavy batter mixture. You want it the same consistency of a Shrove Tuesday Pancake, or slightly thicker.

Now set the mixture aside in room temperature for around 2 hours. I find this helps the rising process and the secret to a good Yorkshire is how big they rise.

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When ready to bake, preheat the over to the highest temperature (around 300C) and in a Yorkshire Tin (If you don’t have one don’t worry use a cake sandwich tin instead) add enough oil to fill the bottom, around 0.5cm and heat until the oil is very hot and smoking (2-5mins) take out and spoon the Yorkshire batter in evenly and return to the oven for the next 10-15mins, or until nice and high, golden brown and crispy.

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There you have it the perfect Yorkshire Pudding, and if you have any left over eat for dessert cold with a spoon of jam in the centre.

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