Really easy to make and possibly my favourite dessert due to the copious amounts of creme patissiere. The recipe for both the tart shells and custard were both different to the fruit tarts I made last year. The pastry smelled amazing when I was rolling it out, probably due to the high cream content. You’ll probably end up with some leftover pastry, which you can cut out with a cookie cutter and make Linzer biscuits/Jammie Dodgers – the dough will hold it’s shape fairly well in the oven.
“Dream” cookies are a type of Swedish shortbread. They’re light, airy cookies with pockets of gas created by the ammonium bicarbonate. After baking they do kind of look like clouds, so maybe that’s where the name comes from.
Zwetschgnkuchen is a German plum cake traditionally made with yeast dough and Zwetschgen, which are Italian plums. Given my limited success with yeast, this cake/tart turned out really well. I had a jar of pears in mulled wine which I’ve been contemplating using in some kind of pie so with a jar of prunes to with them, this recipe was perfect. The dough turns out very soft and buttery after baking which makes it light.
Chocolate and orange are a great combination. I prefer mini loaves to individual Jaffa cakes – they’re easier to decorate and you can slice them for different serving sizes. I topped these with chocolate ganache and candied orange peel.
Ever wondered what a Fererro Rocher would look like inside-out? Wonder no more! These chocolate cookies are covered in toasted chopped pecans which gives them a soft centre and crunchy outer shell.
Independence day seemed as good an excuse as any to make donuts, and I had some tricolour sprinkles left over from St George’s day in April. These have big chunks of apple and are spiced with cinnamon, nutmeg and cloves, then covered in white chocolate.
Easy to make and an excuse to splash some rum in for a hidden surprise. Genuine Eccles cakes use puff pastry and are dusted with crunchy sugar, whereas Chorley cakes use shortcrust pastry and have no sugar. They’re both filled with raisins and brown sugar, and these are a cross between the two – they use a flaky pastry which is easier to make than puff pastry and have the sugar topping.
Similar to carrot cake (but without the carrots) this is a recipe from the American South. With pineapple, bananas and pecans, it’s light like a carrot cake and goes really well with lashings of cream cheese frosting.
After limited success with Victoria sponge in the past, I was dubious about trying this variation. These slices aren’t really the same as a regular Victoria sponge because they’re made in a square, not a circle. Despite the shape, they were easier to work with than a full sized sponge cake. The only change I’d make is using bigger slices next time – the smaller/thinner you slice each piece, the less ‘scaffolding’ there is to hold the strawberries and cream inside.