The Pie You've Been Waiting For...

Let me first begin by explaining myself (tail between legs and head hung in shame.) For the last few months I have been experiencing what is commonly known as bakers block; a serious condition which I put down to a change in baking circumstances and an unfamiliar oven. Hopefully this is now coming to an end and I can resume my weekly baking blogs. Whilst I can report that I have still been baking cakes, I have been observing total radio silence. Those that have been baked shall remain anonymous, and sadly they met their sticky end without the documentation they deserved. For this, I apologise, and I ask you to join me in a two second silence to remember those who never made it onto the blog.

(Pause)

On a less sombre note, it's only 335 days till Christmas!

What better way to celebrate this uplifting fact than with mince pies. I confess that these mince pies were baked over the bakers block period, but lucky for them there is photographic evidence that they existed. There was I regret to say, another batch which did not make it out of the oven alive, due to red wine induced amnesia. Fortunately, these made an excellent coal substitute during the period over Christmas when I had no central heating.

The mince pies that survived were extremely yummy, and whilst I am not quite so dedicated as to make my own mincemeat, the pastry is my own. I favour putting a star on top instead of a complete lid. Not only does it look neater than when you get mincemeat juices escaping from the sides, it's also really quick to do.

In other news - if you thought the standard of my blog photography had improved, you're not wrong, and it's not me. I now have an official blog photographer who makes my cakes look as good as they taste. Prepare to be dazzled by scones in soft focus and pavlova in panorama.

In case you're wondering why I have a clip art picture of a mince pie, instead of the stunning photography I promised in my previous paragraph, I overlooked the fact that I am not in possesion of the photo. Please wait in anticipiecion while I contact my photographer about this matter. I thank you for your patience :)

Chocolate Whoopie Pies

Over the years I've made some splendid cakes, but the ones that always stay with me are the ones I wish I could forget. I call these the cakes from hell.

The first 'cake from hell' happened around 2007, when a sponge flan got stuck in the tin. Despite whacking the underside of the tin with blunt objects, the only thing that eventually released it was when it was subsequently flung against the wall.

The next 'cake from hell' is still a sore point, but they say it’s good therapy to write things down, so I’ve decided to share. It all happened a couple of weeks ago, when I was making a cheesecake to take to my friend Julie's house. I tried to be clever by using a low fat crème fraiche, not realising that it was too runny for the recipe. I knew something was wrong when I poured the topping over the base; it was like soup, and not at all what I had hoped for. I made many anxious visits to the fridge over the next few hours, in the hope that it would have miraculously set. It didn’t.

In a last desperate attempt to save my reputation, I put it in the freezer for a short while to try and speed up the setting process. I crossed my fingers and hoped for the best, but alas I was destined to fail. The result was a digestive base the texture of a frisbee, a topping the consistency of yoghurt, and four horrified faces round the dinner table.

After the trauma of cheesecake-gate I was a virtual recluse; sitting inside with the curtains closed, listening to Joy Division, and crying at re-runs of Animal Hospital. I had to do something to redeem myself, and make a spectacular culinary comeback. Then the idea came to me - Chocolate Whoopie Pies.

Ever since I jumped on the Whoopie Pie band wagon a couple of months ago, I have been looking forward to coming up with some new and exciting flavours. I decided to modify my existing recipe to make some decadent chocolate Whoopie Pies, with white and dark chocolate toppings. I used three types of yummy sprinkles - chocolate jazzies, chocolate crispies, and chocolate sugar strands. In the middle I put a big dollop of chocolate butter cream.

I took the finished Whoopie Pies round to Julie's house, to compensate for the previous week's cake disaster. They looked great and tasted delicious, so I think all is forgiven.

Some time in the future, I will be attempting to get over my cheesecake phobia by getting back on the cheesecake horse, so to speak. Maybe you can suggest some yummy cheesecake recipes? Preferably ones that set!

Blackberry Crumble

There's something about picking blackberries that is intensely satisfying and addictive. I think it stems from our cave man times, before Tesco's was invented, when foraging for nuts and berries was the in thing. Once I start picking the free fruit, I want to keep going until my fingers are red raw from bramble scratches and I'm covered in sticky bobs. This is a good demonstration of why communism will never work.

It's been a bumper crop of blackberries this year, and I just couldn't wait to get on my bike and start gathering. I had been waiting for the berries to be ripe for weeks, so as soon as the first of the crop turned black I set off to the cycle track with 2 plastic boxes in my bicycle basket.

When I was a kid, my Mum used to give me a margarine tub attached to a string round my neck, with a little hole in the top to post the blackberries through. This genius invention was to stop me spilling the freshly picked blackberries all over the floor.

The best of the blackberry bushes were around Blacon, so I decided to leave my bike on the grass beside the cycle path, and let the picking commence.

Predictably, the best of the blackberries were very high up and towards the back, which would have been fine if I had arms like Mr Tickle, but to really get the best fruit Blacon had to offer I had to be prepared to get submerged in the brambles. This kind of commitment really makes you feel that you have earned your crumble.

As it was a sunny day, a lot of cyclists went past, unaware that I was lurking in the bushes happily picking blackberries. It wasn't until two youths went past on a bike (one was having a seatie) that I sensed something was afoot. I watched in disbelief as the two youths walked over to my bicycle with the intention of stealing it.

Imagine the shock they got when I ran out of the bushes with stained red hands. They must have thought I was some kind of pervert/murderess, because they took off on their bike looking terrified. Let's hope this deters them from a life of crime ;)

Once I had filled my boxes, I decided it was time to go home and get baking. The dish of the day was going to be a crumble.

After I had thoroughly washed the fruit, I put it in a pan with sugar and simmered. Once the sugar was melted and the fruit had sweetened I poured into an ovenproof bowl. I then sprinkled the home made crumble mix over the top and pressed down lightly. Finally, I raked a fork over the top of the crumble in neat lines.

I like my crumble best with evaporated milk. How do you eat yours?

Pumpkin Pie - Sort Of

I know what you are thinking. “Another pie? Bridie’s going to need a shoe horn to get into her new Renault Twingo.” Well, think on – this pie contains a root vegetable high in vitamins and dietary fibre, so it can’t be bad for you.

After last week’s Pecan Pie, I started reminiscing about a pie I baked with my Mum for Halloween, back in the day when Gladiators was the must-watch Saturday night show, and you got bullied for NOT owning a shell-suit. It was a recipe that we found in a women’s magazine for pumpkin pie, which was the ideal way to ‘use that left over pumpkin’

However, living in Lancaster circa 1989 the most exotic thing we picked up from the fruit and veg shop was a red pepper…and even then you were the talk of the town. We searched high and low for a pumpkin, but in the end it proved vegless and we resorted to tinned pumpkin instead. I remember we topped the pumpkin pie with pecan nuts, and I felt very refined as I ate my slice.

This sweet memory, together with the fact that I got a butternut squash for 35p in the reduced section of Asda, was enough motivation to cook this American favourite. I know a butternut squash is technically not a pumpkin, but it was the closest I was going to get in July. One of these days, I might just cook a pumpkin pie from an actual pumpkin.

Unfortunately, the recipe from my childhood had long gone, and I didn’t have the networking skills to search the archives of Bella magazine for that 80's Halloween food feature. For this reason I did a bit of googling and had a browse of a cookery book or two, and loosely formulated a recipe that I thought might work.

I steamed the butternut squash, and then put into a blender with sugar and cream. When it was cooled slightly, I added three whisked eggs. I then poured into a sweet pastry case that I made earlier, and topped with pecan nuts just like I did all those years before.

The results of my cooking experiment turned out great! I had some while still warm, but it was even better when it had been chilled in the fridge overnight.

Next week I’ll try and cook something other than pies – promise :)

American Pecan Pie

You wouldn’t think that vampire series ‘True Blood’ would provide baking inspiration, but that is exactly what happened when I watched series one. The series is set in Louisiana, and is full of good old fashioned southern manners, traditional home cooking, sex, and vampires.

For those of you who haven’t seen the show, there is a sad scene where Sookie (one of the main characters) is eating her late Gran’s Pecan Pie. It may be an emotional scene, but all I could think of was the pie. Ever since I saw it I have been dying to bake one, but have been waiting for just the right moment.

So when my friend Bob, who happens to be a great photographer, offered to take some professional photos of my next baking creation - I knew that it had to be Pecan Pie.

This week I feel compelled to do a little history lesson, and tell you about the past of the Pecan Pie. Although the exact origins are unclear, it is said that this pie hails from the French settlement in Louisiana around the 18th century. Pecan trees grow in this area, and can produce edible nuts for more than three hundred years. It’s amazing to think that the Pecan trees that were first used to make Pecan Pie for those early settlers, could still be producing Pecans for pies now!

First I made the pastry for the crust, which was unusual in that it contained a good dose of sugar and four egg yolks. Then I melted the butter, sugar, and syrup, and added three whisked eggs before pouring into the pastry case. I know what you’re thinking, ‘heart attack food’, but my Grandma always told me that a little bit of what you fancy does you good, and my Grandma is right about everything.

The recipe didn’t tell me to blind bake the pastry case before putting in the filling, which made me as nervous as a long-tailed cat in a room of rocking chairs (southern saying). I had visions of soggy pastry, but decided that if the recipe had been around for three hundred years I should trust it.

Once the filling was in the pastry case, I placed Pecan nut halves on top, in a neat circular pattern. The recipe suggested putting them in any old way, but there is no way I could have ruined the symmetrical look of the dish. OCD? Definitely.

After about forty minutes in the oven the pie had turned golden brown, and the filling had set completely. It looked fantastic, and I was especially pleased, seeing as it was going to be subjected to a professional photo shoot.

The next day my kitchen became a photographic studio complete with lights, and other paraphernalia that I can’t remember the exact name of. Bob, you are not included under the term ‘paraphernalia’ - I do remember your name!

I am sure you will agree that the photo looks fantastic. If Playboy did a pie centre fold - this would be it.

I was relieved that the pastry was not soggy as I had feared, but just right. The Pecan Pie had a surprising texture too, not at all what I had imagined. The texture of the filling was almost like custard, but the taste was of buttery sweetness. Of course the Pecan crunch topped things off nicely, and I have to say I think they are a real ‘nut’s nut.’

After the success of the Pecan Pie, I now have a bit of a fascination with American desserts. America offers a whole continent of cakes and pies to be discovered, and I’m sure it won’t be long before Mississippi Mud Pie and Pumpkin Pie make it on to here.

Thanks y’all for stopping by! You’ve made me as happy as a clam!

Cake 21 - Physics Themed Cakes

This week's special edition of 'What Bridie Baked' comprises of a joint effort between myself and my cousin Rosie, and involves the combining of our individual talents for a shared vision. Our mission was to bake physics themed cakes for Rosie's last day as a publishing editor at IOP Publishing; the creators of respected physics journals.

We set out to push the boundaries of cookery and science, and prove that the combination of physics and cake is less like chalk and cheese, and more of a marriage made in heaven. With my baking prowess and Rosie's physics expertise, surely this was a pairing that could take us all the way to the Nobel Prize, Masterchef, and beyond?

Before our cake partnership could begin, I first had to endure the 4 hour train journey from Chester to Bristol Temple Meads. Meanwhile back at the ranch, Rosie had bought ingredients, and selected an array of physics inspired decorations to knock the socks off even the most apathetic physicist. Unless they're Einstein - he didn't wear any socks.

After arriving in Bristol and having a catch up over a Chinese take-away, we got started with the cake baking. It's always difficult cooking away from home, as you never know where the utensils are or how to work the oven. Fortunately, I had Rosie on hand as my glamorous assistant.

In the absence of a food mixer, we took it in turns to mix all the ingredients together with a fork until we had something that resembled cake mixture. It looked and tasted very good, proving that if you've got a strong arm and a good whisk action, you don't need fancy utensils to bake a cake. We spooned the mixture into muffin cases and miniature cake cases, and put on a baking tray in a hot oven.

The next and most crucial stage was the decoration. This was the stage that was to turn our plain cupcakes into works of scientific art. At our disposal we had pink and blue butter cream, white chocolate stars, multi-coloured sugar stars, sparkle dust, and some strange spiky sugar balls that Rosie thought looked like exploding nuclei. While mixing together the butter and icing sugar, I also did a quick demonstration of Newton's Law of Gravity by knocking the blue food colouring all over the work surface.

Rosie had also bought some rum flavouring, which we added to the butter cream. We wondered what the secret ingredient must be in this flavouring to make it taste of rum, and upon reading the label discovered it was, in fact, rum. I was a bit concerned about the cakes stinking out her offices with their potent alcoholic scent, but we decided to throw caution to the wind and use it anyway. After all, it was Rosie's last day and the probability of her being sacked was low.

So, how does one represent the Universe in a Cake Case? Well, we have formulated some theories on that issue. Collectively, they represent chaos theory, especially when you take into consideration the tip we made in the kitchen. Rosie thinks that they evoke the notion of subatomic particles or atomic nuclei, and perhaps the most striking image is the one of a cake about to be swallowed up by my ‘black cake-hole.’

The cakes tasted out of this world, and the heavily decorated topping created a taste explosion. Kind of like the Big Bang, in a good way. Maybe it was the rum flavouring talking, but we also received a lot of compliments from Rosie’s colleagues.

So, did we succeed in our mission? Share your view and leave us a comment.

Cake 20 - Pineapple Upside-down Cake

This week I went retro, and decided it was time to bring back that old favourite ‘Pineapple Upside-down Cake’. This topsy turvy treat is one of my all time favourites, and I can remember my mother baking it when I was a kid. There’s nothing like a good slice of nostalgia!

After last week’s Whoopie Pies, I was looking for a cake that was a little less labour intensive, and not as messy. I was still picking up hundreds and thousands from the kitchen floor as late as yesterday, after my enthusiastic sprinkling. Poor Miffy (the house rabbit) must have felt like she was slipping on marbles all week!

The great thing about a pineapple upside-down cake is that it’s very easy to make. I don’t even need a recipe book to make this cake. It’s just a basic sponge recipe poured into a round tin over the pineapple rings, with cherries in the middle. So when Tobey woke me from my sleep to ask what I wanted from the supermarket on Sunday morning, I was able to rattle off a list of ingredients with the speed and accuracy of ‘The Rain Man.’

The preparation went according to plan, and I even got transported back to my childhood by drinking the pineapple juice from the tinned pineapple. Unlike my childhood, I risked life and lip by drinking it straight from the tin. What would my mother say?! After an hour of cooking on a low heat, the cake was ready, and the kitchen smelt like a tropical paradise.

Tobey had a slice or two, and I took a third of the cake to my friend Julie’s house. This is the same Julie who suggested Whoopie Pies, and who has been a loyal follower of this blog.

We had a wonderful dinner, followed by my pineapple upside-down cake, with strawberries on the side. It was delicious, and even Julie’s Dad who said he wasn’t keen on pineapple in cakes, was converted.

All that is left of the cake now is the rejected glace cherries on the cake board. I have a love hate relationship with glace cherries. Their radioactive glow is great from a decoration point of view, but they have a very over-processed sugary taste that’s a bit over the top sometimes.

Julie’s mum Doris very kindly gave me a fabulous ‘Cakes of the World’ recipe book, which I will be baking something out of very soon.

Next week though, we have a ‘What Bridie Baked’ extravaganza where I will be baking physics themed cakes, with my cousin Rosie in Bristol.

Watch this space!