Friday, 25 March 2011

Recipe 46 - Butterscotch Pudding

This weekend, I want something creamy and sweet to eat. I've decided that we should follow David Lebovitz' recipe for Butterscotch Pudding. The ingredients are listed below. Visit his blog for the full recipe.

4 tablespoons (60g) butter, salted or unsalted

1 cup (180g) packed dark brown or cassonade sugar

3/4 teaspoon coarse sea salt

3 tablespoons cornstarch

2½ (625ml) cups whole milk

2 large eggs

2 teaspoons whiskey

1 teaspoon vanilla extract

Wednesday, 23 March 2011

Her results - Bog Standard Sponge

I had no idea what "bog standard" meant until I asked. Turns out it means common/normal/usual. Ah, yeah. For years I've known this recipe as His family's go-to cake. Over each holiday break, a tin of these buns (translation: cupcakes) is a fixture on their kitchen counter. I've eaten loads of those little treats. I can see the appeal from a hostess' side, too. Just toss equal weights flour, sugar, butter, and eggs into a bowl, and cream everything together with a dash of vanilla extract. Leave your cupcakes in the oven (no peeking!) for at least 12 minutes or until they begin to smell done, then you can have a look. If the cake springs back when pressed, it's ready.





This cake is rich and delicious and almost impossible to mess up. Toppings are nice but these buns are also fantastic directly out of the oven with no additions.


Saturday, 19 March 2011

His results - Bog Standard Sponge

I made plenty of batter so I could whip up a triple layer cake and some buns too. Jam and buttercream icing between the layers. Simple icing and rainbow sugar on top. Deliciousness all the way through! It was easy as every time I make this. Never fails. I should really put a little more effort into the photography of my baking. It doesn't help that at this time of year it's dark over here by the time we finish so I can't use natural light. That'll change before I know it though! Can't wait.

Saturday, 12 March 2011

Recipe 45 - Bog Standard Sponge

I've had a hell of a week.

I was buried last weekend so we had to postpone. To make up I'll post this now and this week we'll double bake to catch up. I wanted something to go well with the sprinkles and realised we haven't baked my normal, go to, bog standard cake.

She wants to build her repertoire and this is the thing I've baked more often than any other by far. She needs to know it :)

I make this one in imperial, not metric! This amount is a double batch. Suitable for a triple layer cake or maybe two double layers. Yum, yum

12 oz self raising flour
12 oz marge / butter (room temp)
12 oz sugar
6 eggs
little bit of vanilla extract

Put it all in a bowl. Beat. Put it in a prepared pan. Bake at gas mark 5 or equivalent til done.

Couldn't be simpler!
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