Monthly Archives: September 2011
If you bake then I’m sure at some point you’ll have baked for a good cause!
Those of you that were already with me this time last year will know that now is the time to start on your Christmas Cake (yes, really!). Soaking the fruit for a good six weeks before we even bake the cake.
Baking doesn’t always have to be serious – sometimes it’s good to have a bit of a lark – you can certainly get that with a cake in a mug! It’s tongue in cheek baking – a quick whip up in the office kitchen or something just to amuse the kids with.
Buttery, Puffety Pastry mini fruit pies (yes I know that’s not a real word….)
Eat them warm, eat them cold, pour with cream, with custard, just don’t eat them all yourself!
1 x Block of Puff Pastry (recipe here)
450g Black Forest Berries, frozen
100g caster sugar
A little milk and caster sugar for glazing.
Traditionally you shouldn’t re-roll puff pastry trimmings. It disturbs the buttery layers within the pastry which you’ve worked so hard to create. However, you can. In these times throwing away pastry trimmings is wasteful and I just can’t do it.