Your Daily Sweets: What Are You Making and Baking? (2017 – )

[TdeV]

Aah @Pete Fred, @Smithy is an enabler of many things . . . 😄

[Pete Fred]

I made some canelés yesterday for visitors...

 

 

This afternoon's adventure in baking was a splendidly titled Gossiping Cake from the 17th Century...

 

 

 

In these modern times, we'd think of it more as a spiced bread than a cake, similar to a hot cross bun.

 

It was perfectly pleasant, but next time I'd use more fruit, and, rather than a round, do it as a loaf or as individual buns.

 

But having said that, other than the charming name and backstory, there's no real reason to make it again.

[Katie Meadow]

10 hours ago, Pete Fred said:

I made some canelés yesterday for visitors...

 

 

This afternoon's adventure in baking was a splendidly titled Gossiping Cake from the 17th Century...

 

 

 

In these modern times, we'd think of it more as a spiced bread than a cake, similar to a hot cross bun.

 

It was perfectly pleasant, but next time I'd use more fruit, and, rather than a round, do it as a loaf or as individual buns.

 

But having said that, other than the charming name and backstory, there's no real reason to make it again.

I thought the whole purpose of gossip was to make it again and again, changing it a little bit each time. Ultimately I suppose it isn't very nourishing, or as good as you had hoped.

[Pete Fred]

Some more waffles...

 

 

 

 

These were yeast raised. The blobs, plum caramel. 

[Pete Fred]

Lemon polenta cake...

 

 

 

 

I forgot the baking powder but it didn't seem to make much of a difference. I like dense almond cakes drenched in syrup anyway, so this was a happy accident.

 

I make this fairly regularly whenever life gives me lemons. It's a Nigella Lawson recipe, but I think she just added a soaking syrup to The River Cafe's version, and they got it from any one of a thousand nonnas back in the old country.

[Pete Fred]

Possibly the buzziest pub restaurant in London at the moment is The Devonshire. I heard the chef owner on a podcast mention the sticky toffee pudding, and was curious to give it a go (recipe here)...

 

 

Oops, forgot its bonnet...

 

 

 

I wasn't sure what to make of the texture; very light and moist, and not really like a traditional STP sponge. I thought it was operator error on my part - the batter didn't look right - but I found a couple of instances online where you get a decent look at the crumb, and mine doesn't look too dissimilar, so maybe that's how it's supposed to be. I still can't decide if it's actually great, or just a bit weird.

 

(Interestingly, a Tom Kerridge recipe I made a couple of years ago is remarkably similar but employs a different procedure and baking method, as well as having a bit less liquid and using suet as the fat rather than butter.)

 

The toffee sauce was good, the gelatine giving it a really nice gloss and body.

 

Purely for illustrative purposes I mocked up another plate but didn't eat it, obviously...

 

[Steve Irby]

I started dessert prep earlier in the week with the intention of making a raspberry tart.  However the week got away from me and the raspberries were getting soft.  The raspberries are now in the freezer destined for smoothies and have been replaced by strawberries and blackberries.  Here's a few desserts that will be given to the neighbors.  The fruits are glazed with homemade pear preserve syrup.  I ate one blackberry tart for QA/QC purposes and it was delicious.

 

 

 

[TdeV]

Can I be your neighbour, @Steve Irby ?