Good Pie, the Blackberry Way!

It’s that time of year, when the hedgerows are bursting with delicious, deepest dark purple blackberries, just waiting to be plucked from their brambles.  There’s something satisfying about picking fresh fruit that instantly transports me back to childhood – I would pick apples, blackberries, raspberries & cherries for my Mum to turn into the tastiest treats, carefully carried home (usually in my skirt turned inside out & filled with berries that stained – sorry Mum!).  I’ve always grown blackberries in the garden – they are really easy to grow either in pots on the patio or along a hedgerow & the more fruit you pick, the more they seem to produce.  Plus they have the prettiest little white flowers that the bees adore, so I’m doing my bit for them too!

One of the best ways to enjoy blackberries is encased in pastry, adorning slices of crisp apple & making them pink with their juice (although, I like to freeze a few & pop them in Prosecco to make blackberry bubbles!).  Pastry making used to elude me.  It is one of those voluptuous little vehicles that carry fabulous fillings into your mouth.  Yet, despite it’s beautiful taste & crumbly texture, it can be a bit of a nightmare to make your own – mine used to resemble tasty cardboard!   There are so many different types to choose from, then there are all the rules you should follow – keep your hands cold, only use your fingertips, don’t handle it too much, only roll it out once 28 degrees north while standing on one leg, blah blah.  It’s exhausting just thinking about it!

Although I would never attempt to make my own filo pastry, I have made my own puff pastry in the past (it’s like making the croissant dough – lots of folding, plenty of butter & leaving to rest for a bit).  It does take time, but it is absolutely worth it & I know exactly what’s in it!  Shop-bought pastry of any kind can be nice, however I’m pretty sure that all those added little extras they put in are not good for us (don’t get me started on unnecessary & unpronounceable ingredients!).  Plus, when it says “all butter” on the packet, it doesn’t necessarily mean just butter (have a look next time you go shopping).

Sometimes a recipe will say “bake blind”.  That does not mean tie your apron over your face & wander around your kitchen blindfolded (apparently).  It means that once you have lined your tin with pastry, put a sheet of greaseproof paper on top, along with a layer of ceramic baking beans to hold the paper down & allow the pastry to cook a little before you fill it.  Baking beans can be found at most supermarkets or good baking supply stores – I got mine from Nisbets Catering Supplies (they are on Fletcher Gate in Nottingham – it’s an Aladdin’s cave in there).  In an emergency, you can use dried pasta shapes – they can be reused a couple of times, however they tend to break after that.  Once you have baked your pastry case, then it’s ready to be filled or frozen for when you need one!  If you are making a fruit pie like this one, you don’t need to bake it blind as your filling isn’t going to be too wet.

For sweet dishes, the basic pastry I make is just butter, flour, sugar & eggs.  One of the best tips I’ve discovered is to use icing sugar – your pastry will be smooth, silky & really easy to roll.  Depending on the filling, sometimes I’ll add a bit of orange or lemon zest (or both!).  It’s always fabulously fluffy in the middle, with that melt-in-the-mouth buttery taste.  I have used this recipe for all kinds of pastry delights & it is easy to adapt, so you can change it up as you need or leave it simple & let the filling do the talking.

What you need:

12oz Self-Raising Flour
4oz Salted Butter, room temperature (slightly softened)
4oz Vanilla Sugar or Vanilla Icing Sugar (make your own – just pop a Vanilla pod in a jar of sugar overnight, or add 1/4 teaspoon Vanilla Extract if you don’t have time)
2 large Eggs

Prepared filling – peeled, cored & thinly sliced apple or pear (you only need about three or four regular sized apples/pears for a 12″ pie); washed & drained blackberries or raspberries
2 tablespoons Vanilla Sugar (for the filling)
2 tablespoons of Milk for brushing on top

Optional ingredients:

Zest of an Orange or a Lemon (or half of each mixed) – wash & dry them first to remove any wax or dirt (try to get unwaxed fruit if you can)

Ground Cinnamon (if you are using apples, a dusting of this fragrant spice will enhance the flavour)

What to do:

Pre-heat the oven to 190*C.   Prepare your baking tin(s) – there is enough pastry here to make a large 12″ pie or a dozen small ones with lids, so it’s whatever size you are making.  To prepare your baking tins, wipe the inside with butter using a piece of greaseproof paper or just your fingers, then dust with flour to coat the butter.  This will make them non-stick & your pastry will pop out easily.  If you are making a large pie, try using a loose bottomed pie tin (easier to transfer from tin to plate), or lay a couple of long, wide strips of greaseproof paper across each other in the bottom of the pie tin & hanging over the edge by a couple of inches (once cooked, simply lift your pie out).  For smaller tartlets or pies, I’ve used patty tins & the silicone cases – they actually work quite well.  Whatever tin or case you use, always place it on a baking tray for extra support & ease when removing from the oven later.

Tip the flour into a large mixing bowl & then add the butter, eggs & 4oz of vanilla sugar or icing sugar.  If you are using orange & lemon zest, add that too.  Get your hands in the bowl & start mixing, squishing everything together to distribute evenly & make a pliable ball of pastry.  Dust a worktop with flour & place the dough on top.  Dust your rolling pin too (you don’t want the pastry to stick to it!).

Cut the pastry ball in two & set one aside (this will make the top of your pie).  Take the other pastry ball & roll it out, turn it & then roll again.  If it’s a bit sticky, add another dusting of flour underneath before rolling – use a pallet knife to slide underneath if necessary.  Try not to add too much flour to the worktop though, because it will combine with your pastry & become dry.   Once rolled, transfer it to the prepared baking tin, making sure that there is no air between the pastry & tin.  Use a floured finger to press it gently into all the corners or curves if using a fluted tin, or the dusted handle of a wooden spoon works really well.

Once your pie case is prepared, add the filling.  I use regular, uncooked ripe apples or pears that have been peeled & cored, then sliced thinly & fanned out over the bottom of the pastry case.  Top with a few luscious blackberries, dusted with a little cinnamon & a good sprinkling of vanilla sugar.  Don’t over-fill your pie case – just one layer of sliced fruit & a few berries is sufficient – too much filling will make it soggy underneath (never a good look!) & the pastry won’t cook.

Roll out the pastry top slightly larger than the base, then use your rolling pin to lift it & gently roll it over the pie.  Pinch & press the edges together into a pretty pattern using your fingers, all the way around until it is sealed up nicely.  If you feel like being a bit creative, cut out shapes with the trimmings to decorate – add after brushing with milk, then brush them too.  When I’m making a pie with blackberries in, I like to decorate with flowers, because they look a bit like blackberries & sometimes I’ll add pastry leaves too.  It’s just to use up any leftover pastry trimmings – no need to throw them away, just create some pretty shapes for the top.

Brush with a little milk, then prick holes in the top with a sharp knife or a fork.  Sprinkle a little vanilla sugar over the top.  Bake it in the middle of the oven for about 25 minutes, until it is golden & the filling will be all bubbling out of the tiny holes you made.  Don’t worry about the little pools of filling – they will bake into the pastry in the oven & it will be crispy, golden & lovely.

After baking, remove your pie from the oven & place on a cooling rack. Leave it in the tin for a few minutes, as it will be easier to remove once it has cooled down a bit.  Even if you are going to eat it hot, you don’t want to be burning your mouth – fruit fillings especially will be like molten lava & tend to be hotter than the sun, so give it a moment & save yourself (& your guests) some pain!  If you’re going to eat it cold, just leave it to cool completely in the tin before cutting it.

If you’ve used a loose-bottomed tin, just push the base up from underneath & ease your pie onto a serving plate or board.  Slide a pallet knife gently underneath the pie to separate it from the actual tin base.  If you’ve use the greaseproof paper method, simply lift it out & transfer to a plate, then slice, serve & share!

So next time you have an abundance of blackberries, forget the crumble & pack them in a pie!  A x

 

 

 

 

 

 

Cakes, Cookies & Celebrations!

It’s been a very busy couple of weeks here, so apologies for the delay in writing – we had three birthdays within the first three days of August, plus there are a few more to come & a wedding anniversary at the end of the month.  The anticipation of August arriving always hits me as July begins & reminds me of when I was younger – birthday parties being planned by my Mum, all kinds of pastries & party foods being prepared & she would always bake me a lovely birthday cake.  One year, she made me a fabulous cake in the shape of a punk rocker’s head, covered in fluffy buttercream & complete with a magnificent multi-coloured mohican hair style! Everyone loved it & we all had different coloured tongues by the end of the party!  If only I had a photo of that cake, but it didn’t last very long!

My Grandma used to make the most amazing velvety rich chocolate cake, which was a well-loved family favourite.  It was truly lovely – light, creamy chocolate buttercream would sandwich the fluffy, moist layers of cake together & completely coat the outside in a smooth, simple layer.  Grandma would freeze some, so she always had a slice ready for unexpected visitors (you never know when you will need cake!).

It doesn’t matter what your age is, everyone likes a good birthday cake & for me, homemade means so much. Someone has taken the time to create something personal, just for you, rather than nipping down to their local supermarket & buying one (I’m not dissing shop-bought cake – some are lovely, but it’s just not the same).  When I worked in an office, I would make cakes for business clients & deliver them on the way to work as a surprise. Now I just do it for family & friends – sometimes I’ll even make a bunch of flower cookies (edible flowers – what’s not to love?!).  It’s just a nice way to help someone start their special day with a smile!

The best recipes are those that work for you with little fuss & no faffing – the “chuck it in a bowl & whisk” kind of recipe.  This is that kind of recipe, because I love how easy it is.  I have adapted a traditional Victoria Sponge recipe that was handed down to me & it is quite versatile – I have adjusted it to make various other cakes over the years, so you might want to try adding other ingredients & have a play around to find your favourite too – my Husband absolutely loves the coffee & walnut version of this cake.   One tip I will share is to go easy on the wet ingredients, as they will affect the moisture of the cake & you might just end up with a soggy mess. Cake is all about balance, so remember that when you are baking & you won’t go far wrong.

What you need:

4 oz Plain Flour*
2 teaspoons Baking Powder
4 oz Softened Margarine or Butter (personal choice here)
4 oz Vanilla Sugar (pop a vanilla pod in some sugar overnight)
2 large Eggs

* If you are making chocolate cake, replace 1 oz of flour with 1 oz of cocoa powder, plus a teaspoon of coffee granules – trust me, this will make the chocolate flavour more intense.

(These amounts make a dozen cupcakes or a 7 inch sponge cake, so you might want to double the recipe to make more, depending on the size of your cake/party – for each 2 oz of additional ingredients, add one egg & one teaspoon of baking powder).

What to do:

Pre-heat the oven to 190*C.

Prepare your tins – lightly grease with butter, then sprinkle flour inside & tap it all around to cover the butter, shaking out the excess.  This makes them sort of non-stick & the cake will be much easier to remove later.

Cut out a circle of greaseproof paper to the size of the base of your tins & lay in the bottom.

Cream the butter & sugar in a mixing bowl – you can do this by hand with a wooden spoon or with an electric mixer (I have done both & it takes about the same time).  The colour of the mixture will become a light cream & the sugar will lose it’s grittiness.

Measure the flour into a separate bowl & add the baking powder.  If you are using cocoa powder, add this along with a teaspoon of instant coffee granules.

Crack one egg into the creamed butter & sugar, then sift in half of the dry ingredients.  Cream these together to make a smooth cake batter, either by hand with a wooden spoon or with an electric mixer.

Repeat the above step with the remaining egg & dry ingredients.

If you are making chocolate cake, add a splash of milk (about a tablespoon is enough) & whip it up again briefly, just to incorporate everything.

Pour the batter into your prepared baking tin, using a spatula to ensure you get it all out of the bowl.  Smooth gently to the edges of the tin to make a level cake, then put in the centre of the oven for 18-20 minutes.  It is important that you do not open the oven during the cooking time & make sure there are no draughts – any gust of air will make your cake go sad & sink in the middle.  If it does this, don’t worry about it too much – you can always cut the cake into pieces & use it to create a different shape.

Test the cake is cooked by inserting a skewer in the centre of the cake.  If it comes out clean, the cake is cooked.  If not, give it another couple of minutes or so in the oven.

Once cooked, place the tin on a cooling rack & leave for a couple of minutes to cool.  Slide a pallet knife around the edge of the cake to separate it from the tin, then gently tip it onto the cooling rack to cool completely.  Never leave your sponge in the tin to cool completely – it will just go heavy & dense.

While the cake is cooling, make your filling.  If you’re making chocolate cake, you really need a chocolate filling.  I have on occasion used a jar of chocolate spread – it’s OK, but it needs to be very soft to do this so pop the open jar in a pan of warm water (not boiling though!), just for a couple of minutes.  It should loosen up nicely & then you can spread it between the cake layers.  If your cake is going to be eaten that day, you could always use fresh cream, whipped up with a teaspoonful of icing sugar to help keep it firm.  However, if you’re making a cake in advance, I recommend homemade buttercream as this will keep for a few days in an airtight container & it freezes well too.

To make the buttercream, you will need to use 5oz softened butter or margarine (again, this is just personal choice) & 10oz icing sugar.  This is more than enough to fill & cover a double layer cake or a dozen cupcakes.

Using a flexible silicone spatula, beat the butter to make it soft & smooth.  Add half of the icing sugar & using the back of the spatula, press the sugar into the butter to make a paste.  Once all the icing sugar has been mixed in, add the rest & repeat.  You should be left with a very thick buttercream icing (yes, your arms might ache a bit, but that’s the hard bit done).  If you do it this way, you don’t get clouds of sugar dust in the kitchen & everywhere else (your hair, your clothes, the kids, the cat – you get the idea).

In a bain-marie, melt a small bar of milk chocolate (about 3-4oz should be sufficient).  If you don’t have a bain-marie, put some boiling water in the bottom of a pan & a bowl over the top with the chocolate in it (not touching the water!).  This is great if you’ve got broken leftover bits of chocolate in the pantry (yes, even I laughed at that – leftover chocolate is a myth in our house, just like leftover wine).  Once melted, let it cool for a few moments before pouring it into your buttercream (otherwise it will curdle & you will have to start again).  Give it a good whisk (get the electric one out for this), until the chocolate is mixed in & then add a tablespoon of milk, just to give it a silky smooth consistency & a nice satin sheen.  It should be easy to work with & thick, so you can either pipe it onto your cake or use a pallet knife to spread it onto the layers.

Once you’ve smoothed your buttercream onto your cake, you should start decorating it before the chocolate sets!  I like to use huge white chocolate buttons to add a bit of contrast, some of my own chocolates (I made a heart shaped cake for my Husband’s birthday using them), or pipe on some chocolate swirls & squiggles all over – it’s your design, so have some fun!  That way, every one is unique & you can even do some chocolate writing on top – just melt your chocolate as I mentioned before, put into a piping bag made from some greaseproof paper, then snip off the end & get writing!  Once everything is finished, pop your cake into the fridge for an hour or two to set (this also makes it easier to slice).

If you make cupcakes instead of a large cake, these are more portable & you can make all kinds of fabulous treats!  Create cupcakes with googly eyes using mini marshmallows & different sizes of chocolate buttons, or make cupcake shoes adorned with pretty pink cookie flowers.

Remember, this is cake – it’s for eating & you’re not going to hang it in the Louvre, so if it’s not perfect, that’s OK.  Get the kids involved, have fun creating your own mini masterpieces & enjoy yourselves!  Make some cake, make a mess & make some memories.  Whenever your special day is, have a Happy Birthday! A x

 

Gentlemen Prefer (Chocolate Chip) Blondies!

Even in Summertime, soggy mornings make me think of massive mugs of heavenly hot chocolate, teeming with a mountain of mini marshmallows on a cloud of whipped cream, dusted with chocolate shavings.  It’s guaranteed to put a smile on even the sourest of faces, especially if there’s a chunky chocolate chip cookie to dunk in it. I must admit, I like my hot chocolate made the old-fashioned way – boiled milk, slowly poured over flakes of grated chocolate & whisked up until silky smooth with a delicate foamy froth.  After one of these & a cookie, I can take on the world (albeit slowly!).

Over the weekend, I was invited to a beautiful ladies’ afternoon tea at one of my lovely friend’s homes & took some of these naughty chocolate chip delights as a little gift for her (fresh flowers are nice, but you can’t really eat them!).   These are based on a blondie recipe & are really rich & indulgent, because they are full to the brim with so much chocolate, then swirled & drizzled with more chocolate (just to make sure there’s enough in them!).  The chocolate chip & peanut butter version was a kind of happy mishap – I was experimenting with the recipe & added a splodge of smooth peanut butter into each scoop, encasing that nutty, buttery centre in the cookie dough.  As they bake in the oven, the peanut butter starts to melt & infuse the cookies (& kitchen) with that nutty flavour & sweet scent.  Of course, they are drizzled with melted chocolate too & a few chopped, salted peanuts sprinkled generously on top – the slight saltiness complements the chocolate so well!  These are not for the faint-hearted, nor are they for everyday munching really – they should be a treat, or for those days when you’re just feeling a bit pants & want a “pick me up”.   If I’m feeling particularly decadent, I’ll make some with plain chocolate chunks & shards of stem ginger (my favourite), or chopped dried apricots with white chocolate pieces.  The choices are as endless as your imagination!  The best bit?  They are really easy & take minutes to make.

What you need:

100g vanilla or caster sugar (I make my own vanilla sugar, so it’s naturally flavoured)
125g light Muscovado sugar
150g melted butter
1 large egg
1 egg yolk
300g plain flour
2 teaspoons vanilla extract (the proper stuff, not “essence”)
Half a teaspoon of bicarbonate of soda
200g milk chocolate & 100g plain chocolate, chopped into chunks (I chuck mine in the fridge for an hour, then whizz them up in the food processor)
200g milk chocolate (for melting)

What to do:

Pre-heat the oven to 170*C.  Prepare a couple of baking sheets by lining them with greaseproof paper (no washing up tins later!).

Gently melt the butter & set aside to cool slightly.

In one bowl, sift the flour & bicarb.

In another bowl, mix the Muscovado & the vanilla sugars.  Muscovado is a bit moist, almost like damp sand in texture, so break up any lumps with a whisk or fork.

Pour the melted butter, egg & egg yolk into the sugars, along with the vanilla extract.  Whisk together until just combined & you get a creamy, caramel coloured liquid.

Slowly add the sifted flour & bicarb to the caramel liquid, stirring well until it is all incorporated & turns into a lovely firm cookie dough.

Add the chocolate chips to the cookie dough, distributing evenly.

Get yourself a medium sized metal ice-cream scoop (one with a spring loaded handle is best), then scoop dollops of cookie dough up & drop them onto the greaseproof lined baking tray.  Leave a good couple of inches between them all – they will grow!   If you want to save some for another day, you can always freeze a few scoops at this stage &  just defrost them when you fancy a treat.

Bake in the centre of the oven for between 16-18 minutes, then gently transfer the cookies onto a cooling rack.  If you put the tin next to the cooling rack, you can actually pull the greaseproof paper onto the rack & then move the cookies directly onto the rack after.  They will be soft until they cool, so be careful as they are more delicate than they look.

Once cooled, put another sheet (or the same one) of greaseproof paper underneath the cooling rack.  Then melt the chocolate & drizzle over the cookies, making whatever pretty patterns you like & even adding more chocolate chips or chopped nuts on top.   That’s it!  

You might want to leave them to set before indulging, or you’ll get into a chocolately gooey mess!   Diamonds may be nice but chocolate is everyone’s best friend (especially when you share).  A x