Cake and Berries Ajar

In a jar that is! For those that like bread pudding, this one is made with cake.

Start with a yummy pound cake. Don't finish it and let it go a bit stale. Get out some canning jars. Depending on how much cake you have left-over, choose the size of your jars. Cut the cake into cubes. Put some on the bottom of the jar. Pile in some flour coated berries (in this case: blueberries, raspberry, blackberry.) More cake, more berries and so it goes to the top. Make a batch of baking custard. It depends on how much cake again (I will include a basic recipe.)  Pour the custard into the jars leaving plenty of head space.  Put in a hot water bath, into a 180C/355F/Gas 4 oven.  Let cool.  You can cover the top as the pudding bakes for a smooth top and leave open for a bit of a crust.  I was told the crusty top was the best bit!

Custard for baking:

350ml/12fl oz whole milk
50ml/2fl oz double cream
2 eggs
25g/1oz granulated sugar (I used vanilla pod infused sugar, if not add a splash of vanilla extract.)

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Thanks Pinterest!

I've been finding bargains on cast iron cookware and restoring it.  This also shows that I have been baking eggs for deviled eggs.  Very tasty this way!

Below you can see the Shiso seeds sprouted in the 2 liter bottle planter.

************************************************************************************************* *************************************************************************************************** “A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece” -Ludwig Erhard

Today I am mostly.....

Catching up on several things; Pinterest ideas, planting, HDR photography, and of course - The never ending cleaning.


Pinterest ideas:


 Nieman Marcus cake, mine is garnished with mango slices.  Write a comment if you would like the recipe, or do a quick search, or find it on Pinterest. I would be happy to connect you with the recipe. 

A 2 liter bottle reuse....A planter. Come back when the Shiso sprouts!

Homemade Peach White Tea. Only real peaches need apply.  Comment for the recipe, I would be happy to relay that to you.

HDR - High Dynamic Range:

 http://www.unframedworld.com/learn-photo/hdr-photos/what-is-hdr-photography/


 Only Letters, or we will not be amused!   Taken at Ironbridge.

Where Wild Thing May Be......Or, otherwise known as the lane across the street.

Top of Madeley about to throw it down. Yes, I did get caught in he rain on the way home.

Ludlow! The venison comes from Mortimer Forest. Have a butchers!

Rapeseed fields in Shropshire, otherwise known as Canola.

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“If you start soon enough, you won't have to run to catch up.”
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Gianduja Biscotti

Gianduja is hazelnut flavoured chocolate, you know, like Nutella. The amount of hazelnut is about 30% to the chocolate.

Here is a link to a homemade version:

http://flavorista.com/2009/02/25/homemade-nutella/

Also here is a link for the history of gianduja and Nutella:

http://www.nutellausa.com/history.htm

Gianduja Biscotti

 Cream together:
3 eggs
 1 cup sugar
 1/2 cup canola oil
 1/2 c. Nutella, or homemade gianduja
 1 1/2 tsp. vanilla extract

Add dry ingredients mixed and all at once to the wet:

A pinch of salt
 3 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder

Fold in the: 1 cup chocolate chips

12 oz. dark chocolate,chopped, melted for dipping at the end.

 Form into four equal bars.

Bake in a 350 deg. oven for 25 minutes. Cool slightly.

 Cut evenly, on the shortest length. Set on the baking sheets on one of the cut sides.

 Reduce oven to 250 deg. Bake again for 25 minutes. Cool on racks.

 Dip in melted chocolate and sprinkle with chopped hazelnuts. Dip in your favourite hot drink, or in milk.


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A new thing I'm doing is "Thanks Pinterest!"

Here are the first set of ideas from Pinterest that I have actually done.

Chalkboard painted Mason jars. I painted dimensional edges on mine.  Also, wine cork plant markers.

  

 

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Baby Canada geese, aren't they cute!


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“A balanced diet is a cookie in each hand”