Pecan Pie
This pie is classic American favourite and homemade Pecan Pie is one of the most satisfying recipes of all time. This recipe will make it as easy as possible for you…
Tag: pastry
Cherry Bakewell Bake
With this weeks recipe I take the classic cherry Bakewell tart recipe and make it into a tray bake! A golden layer of shortcrust pastry filled with an almond cake, strawberry jam, and topped with icing and glacé cherries!
Easy Monkey Bread
Monkey Bread, also known as puzzle bread, pull-apart bread, or, as we like to think of it, “get in my mouth” bread. Originally this retro american ‘50s recipe is made using the american ‘biscuit dough’, here I have used the UK equivalent – scone dough. This recipe is sweet, gooey and decadent, and, best of all, truly the easiest monkey bread recipe you will find!
Easy Monkey Bread
Monkey Bread, also known as puzzle bread or pull-apart bread. This recipe is sweet, gooey and decadent, and, best of all, truly the easiest monkey bread recipe you will find!
Ingredients
- 640 g scone mix
- 275 ml semi skimmed milk
- 200 g granulated sugar
- 170 g butter melted
- 150 g brown sugar
- 50 g maple syrup
- 3 tsp cinnamon
Instructions
- Preheat oven 180°C.
- Prepare the scone mix, using the milk, as per instructions on the packet (but do not bake). Put the dough aside.
- Add the granulated sugar and cinnamon to a resealable plastic ziplock bag, seal it, and shake until combined.
- Separate the dough into 30-40 small balls, then add them to the bag and shake to coat.
- Remove the dough pieces from the bag and arrange in a bundt pan.
- Whisk together the melted butter, brown sugar and maple syrup, until the sugar has dissolved. Then pour it over the dough in the pan.
- Bake for 25 to 30 minutes or until golden brown and no longer doughy in the middle.
- Allow to cool for 5 minutes and serve warm.
Pembrokeshire Pie
This weeks recipe is something special, something local to me as I live in Pembrokeshire. A lot of people are unaware that Pembrokeshire has it’s own recipes, one of which is Pastai Penfro or Pembrokeshire Pies. These are individual pies, traditionally made with mutton, are …
Pear Frangipane Tart
Almond frangipane is a classic French preparation which results in a rich almond filling, that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts.
Coconut Custard Tarts
Increasingly, we’re hearing about people who have made drastic changes to their diets, for instance becoming lactose-intolerant, but they still love to eat those pastry treats. So for them, here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an excellent companion to that morning espresso…
Coconut Custard Tarts
Here is a vegan alternative to Portuguese custard tarts, that is also lactose free and an excellent companion to that morning espresso…
Ingredients
- 500 g Ready-made Puff Pastry (vegan, NOT the all-butter kind)
- 2 tbsp Icing Sugar
- 230 g Plant-based Yogurt
- 3 tbsp Golden Caster Sugar
- 3 tsp Cornflour
- 250 ml Coconut Milk
- 2 tsp Vanilla Extract
- ½ tsp Ground Cinnamon
Instructions
- Preheat oven 200°C.
- Generously grease a 12-hole muffin tray with dairy-free spread.
- Lightly dust your work surface with icing sugar and roll out the puff pastry block to a thickness of around 5mm.
- Cut out 12 circles using an 8-cm round cookie cutter. Press these into the holes of the prepared muffin tray and prick the bottoms of each case lightly with a fork, then put the tray in the fridge to chill while you make the coconut custard.
- Whisk the yogurt, sugar, cornflour together in a bowl.
- Pour the coconut milk into a saucepan and stir in the vanilla extract. Heat over a low-medium heat, until simmering, removing it just when it starts to bubble around the edges of the pan; don’t let it boil.
- Slowly pour the milk, in a steady stream, into the yogurt and sugar mixture, whisking constantly with a balloon whisk to combine. Once you have a smooth custard, return it to the pan and cook over a very low heat, stirring with a wooden spoon, until quite thick.
- Next, remove the muffin tray from the fridge and pour the custard into the 12 pastry cases, try not to over fill them.
- Using a small fine-mesh sieve, sprinkle a little cinnamon over the top of each of the tarts.
- Bake on a high shelf in the oven for 25 minutes, or until the pastry is golden and the custard set.
- Remove from the oven and leave to cool for 2 minutes in the tin,before transferring the tarts to a wire rack to cool.
Cinnamon Buns
These have always been a favourite pastry of mine, whenever I’m at a coffee shop I will have a cinnamon bun with my coffee.