A traditional Mexican bread pudding made around Easter/Lent. It should really use piloncillo, a type of sugar shaped like a cone, but dark brown sugar can be used instead if you can’t find this. It uses cheese! The type of cheese is up to you – some suggest Monterey Jack while others use cheddar. Cheese tends to be more of a savoury ingredient, but there are some well known pairings in desserts – cheesecake, cheese and apples and cheese and biscuits. I used cheddar for this because it was all I could find. With hindsight, this may have been a bad choice – the taste was… interesting. This had a marmite type response with everyone who tried it – they either loved it or hated it. Good to try for Easter but not one I’d try again.
October means Oktoberfest, and that means apple strudel! This is stuffed with rum, walnuts, raisins, sultanas and apples. Not wanting to waste anything, I even used the peelings to make apple crisps. I’ve made so much custard over the last year I think I’ve reached a level of custard making where I can pretty much wing it. This batch was cinnamon flavoured to compliment the strudel filling. Happy Oktoberfest!
These biscuits are just fancy GoAhead bars. Thin, crispy pastry filled with raisins and sultanas and dusted with crunchy demerara sugar.
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.
Rugelach are usually a kind of Jewish Pain aux raisins – a roll of light dough stuffed with currants and cinnamon (like a cinnamon roll but without oodles of gooey icing). These cookies look impressive and taste just like regular rugelach.
Rum soaked fruit and nut cake with rum custard filling, covered in marzipan – like Christmas pudding, but in a cupcake! Even if you don’t ‘like’ Christmas pudding, give these a go. A light Christmas fruit cupcake filled with rum creme patisserie and topped. Serves 14.