Ye olde tart. The story of the Bakewell pudding begins in an old hostelry in the town of Bakewell in Derbyshire. The dates seem to be a little uncertain. Some accounts have the year as being as early as 1820 while others have a much … Continue reading Bakewell Slice.
Little white lie. White chocolate is not technically chocolate. I know. It came as a huge shock to me too. I don’t mean to baffle you with a load of science and stuff but it turns out that white chocolate is nothing more than a … Continue reading White Chocolate Crown Bundt.
Gardener’s whirled. Today’s recipe is all about the humble courgette. Though if you say it with an American accent its pronounced zucchini. The main season for growing courgettes in the UK usually runs from June until September. Left to their own devices these summer squash … Continue reading Courgette Blitz Barz.
A kick up the eighties. There is something about cheesecake that makes it the ultimate comfort food. When you’ve been feeling like the universe is out to get you. When things seem a little bleak. Sitting in front of your favourite film with a huge … Continue reading Creamy Strawberry Cheesecake.
Gather. Bundt cakes of today come in all kinds of shapes and sizes. But the original idea came from a European cake called Gugelhupf which was popular among the Jewish communities in Austria, Poland and Germany. In the northern parts of Germany the cake was … Continue reading Marzipan Streusel Bundt.
Southern comfort. The American South has a rich culinary heritage where food is regarded as being something more than mere fuel for the body. It is entrenched into every aspect of the culture and is much more like a way of life. Food is seen … Continue reading Mississippi Mud Cake.
Camping it up. Our American cousins have a saying – coffee in England is just toasted milk. I think that may be a case of many a true word being spoken in jest, but I’m sure that I’ve mentioned before about the difficulty in getting … Continue reading Crunchy Top Coffee Cake.