In the last few weeks I started my new big kid job. I also bought a car and moved out of my temporary living space
(aka my parents house) and into a new flat.
Read MoreJam and Custard Cupcakes
Happy Saturday!
I have been trying to write this post for a few hours now. I have had a micro episode of writers block. It is kind of a gloomy day and I have no one to surprise give these so I guess I am lacking the excited surge I usually have to share recipes with you.
Actually scratch all of that. I just munched into another cupcake, I can feel their deliciousness moving into my finger tips, preparing for a full on keyboard onslaught. YOU NEED THIS RECIPE! LIKE NOW!
A few weeks back when I first spied this recipe in my Mum's new Ripe Recipes (A fresh batch) I knew that it be high up on the list of things to make.
These are actually divine. You take one bit and your soul is filled with joy.
What I think I like about this recipe is the custard powder. Yes custard purists out there (myself included) believe that the only custard consumed should be the custard made from eggs. However custard powder has a fond place in my food memory bank. Obviously childhood custard consumption but more recently I have come to associate it with late night custard feasts with my flatmate Alix last year. We went through about six litres of milk each week just to fuel this custard craze. It was always consumed after 12am as well when neither of us could get to sleep or we just couldn't be bothered getting into bed. Good chats were had over the kitchen table and a huge jug of the vanillary yellow goodness.
So these cupcakes remind me of Alix. She is great. I miss her haha.
The jam filling also reminds me a lot of the eccles cakes Nana used to make. So really these are just little cakes of nostalgia. Which is what I like in a cake. Cakes need to be filled with feeling.
The funny thing about these is that the starch provided by the cornflour in the custard powder gives a funny (not good nor bad, just interesting) texture to the icing. It is the starchy texture that you actually find when you make the custard up in the microwave which in a way is kind of cool. The custard powder also gives the cupcakes themselves a nice crunchy outer layer.
I only had raspberry jam in my fridge but strawberry would also be a dream. Obviously the better the quality of your jam the better these will be. I quite like the Anathoth jams as they are quite runny, not so good for your toast but perfect for filling cupcakes with.
Jam and Custard Cupcakes
(from Ripe Recipes - A fresh batch by Angela Redfern)
Makes 10
50g butter, softened
1 cup plain flour
2/3 cup caster sugar
2 teaspoons baking powder
1 tablespoon custard powder
1 large egg
1/2 cup milk
1 teaspoon vanilla
10 small teaspoonfuls of jam
icing:
2-3 cups icing sugar
50g butter, softened
3 tablespoons custard powder
couple of splashes of milk
1 teaspoon vanilla
Preheat the oven to 180 degrees and line a muffin tray with 10-12 cupcake cases.
In a large bowl or free standing mixer, beat together the dry ingredients and the butter until a fine crumb ed texture is achieved. This could also be done in the food processor then transferred back to a mixing bowl.
Beat in the egg and slowly pour in the milk and vanilla whilst still mixing. Beat until a smooth batter is formed.
Scoop using an ice cream scoop, the batter into each cupcake case until it is two thirds full.
Bake for 20 minutes.
Once cool, use a sharp knife to cut cone-shaped holes out of the top of the cupcake.
Spoon in a teaspoon of jam into each hole.
To make the icing, cream together the icing sugar, custard powder, vanilla and butter, using the milk to loosen the mixture until a light and fluffy icing is achieved.
Swirl the icing onto the cupcakes using a butter knife or a small palate knife.
Share with some good friends :)
Enjoy!
I have been trying to write this post for a few hours now. I have had a micro episode of writers block. It is kind of a gloomy day and I have no one to surprise give these so I guess I am lacking the excited surge I usually have to share recipes with you.
Actually scratch all of that. I just munched into another cupcake, I can feel their deliciousness moving into my finger tips, preparing for a full on keyboard onslaught. YOU NEED THIS RECIPE! LIKE NOW!
A few weeks back when I first spied this recipe in my Mum's new Ripe Recipes (A fresh batch) I knew that it be high up on the list of things to make.
These are actually divine. You take one bit and your soul is filled with joy.
What I think I like about this recipe is the custard powder. Yes custard purists out there (myself included) believe that the only custard consumed should be the custard made from eggs. However custard powder has a fond place in my food memory bank. Obviously childhood custard consumption but more recently I have come to associate it with late night custard feasts with my flatmate Alix last year. We went through about six litres of milk each week just to fuel this custard craze. It was always consumed after 12am as well when neither of us could get to sleep or we just couldn't be bothered getting into bed. Good chats were had over the kitchen table and a huge jug of the vanillary yellow goodness.
So these cupcakes remind me of Alix. She is great. I miss her haha.
The jam filling also reminds me a lot of the eccles cakes Nana used to make. So really these are just little cakes of nostalgia. Which is what I like in a cake. Cakes need to be filled with feeling.
The funny thing about these is that the starch provided by the cornflour in the custard powder gives a funny (not good nor bad, just interesting) texture to the icing. It is the starchy texture that you actually find when you make the custard up in the microwave which in a way is kind of cool. The custard powder also gives the cupcakes themselves a nice crunchy outer layer.
I only had raspberry jam in my fridge but strawberry would also be a dream. Obviously the better the quality of your jam the better these will be. I quite like the Anathoth jams as they are quite runny, not so good for your toast but perfect for filling cupcakes with.
Jam and Custard Cupcakes
(from Ripe Recipes - A fresh batch by Angela Redfern)
Makes 10
50g butter, softened
1 cup plain flour
2/3 cup caster sugar
2 teaspoons baking powder
1 tablespoon custard powder
1 large egg
1/2 cup milk
1 teaspoon vanilla
10 small teaspoonfuls of jam
icing:
2-3 cups icing sugar
50g butter, softened
3 tablespoons custard powder
couple of splashes of milk
1 teaspoon vanilla
Preheat the oven to 180 degrees and line a muffin tray with 10-12 cupcake cases.
In a large bowl or free standing mixer, beat together the dry ingredients and the butter until a fine crumb ed texture is achieved. This could also be done in the food processor then transferred back to a mixing bowl.
Beat in the egg and slowly pour in the milk and vanilla whilst still mixing. Beat until a smooth batter is formed.
Scoop using an ice cream scoop, the batter into each cupcake case until it is two thirds full.
Bake for 20 minutes.
Once cool, use a sharp knife to cut cone-shaped holes out of the top of the cupcake.
Spoon in a teaspoon of jam into each hole.
To make the icing, cream together the icing sugar, custard powder, vanilla and butter, using the milk to loosen the mixture until a light and fluffy icing is achieved.
Swirl the icing onto the cupcakes using a butter knife or a small palate knife.
Share with some good friends :)
Enjoy!
Apple and Rhubarb Crumble
Ready for a rumble
with some crumble?
Yes. Yes you are.
I decided that since
we Scarfies are near the end of our exams and there is apparently a snow storm
on the way, that a nice big comforting heapful of my Mum’s crumble would go down
a treat.
For some reason
(snobbery, blatant favouritism and bias) I have never had a crumble better than
Mummy Edmonds’ crumble. You know what, I actually think the only difference
between hers and everyone else’s’ is that she throws in a few slivered almonds.
I dunno, it just tastes great.
I still can't believe there is gonna be another snow storm. Man. I'll be all alone in my little cold flat. Slash i'll be slaving over reports that are due in the warm library. But still, snow storm days are good stay inside and snuggle with someone days. Snuggles, tea and crumble. Sounds ideal if you ask me. Haha but alas, #Foreveralone.
Even with crumble like this.
This crumble must be served with custard and/or whipped cream and/or ice cream.
You can make your own
custard using egg yolks, sugar and milk, you could buy your custard or of
course whip out the old Edmonds custard powder and do it that way. I really do
not mind how you get your custard fix. The important thing is that there is
custard.
For those of you wanting to venture into the land of homemade custard, I will show you the way.
It is really quite easy. It uses a fair bit of milk though. But milk has protein. And calcium. It's basically a super food.
Love how I justify custard?
Right, so this has to be the easiest dessert to make. So you have no
excuses not to be bothered to make it. I ended up using two very large apples
and one small granny smith plus two stalks of rhubarb for the filling. The
thing with this is that you can alter your topping to filling ratio to suit
your needs. Usually I only make a topping of three quarters what I list below
but the baking dish I used was a little on the large side, and crumble topping I
believe naught to be spread thinly.
You can also add whatever sort of almonds you like. You don’t even
have to add them if you don’t want too. Chopped, slivered, flaked, you name it.
Use them. You can also add up to a cup of the rolled oats and coconut. I like
the texture of them in the topping. They also bulk out the topping nicely,
making it go further for the same amount of butter.
Non-stick cake tins also work really well for this sort of thing. I
have made one before in a 20cm sandwich tin and it worked a treat. Making mini
ramekin crumbles would also be amazing! I would have done that here except I am
lacking in the ramekin department.
Mummy Edmonds’ Apple
and Rhubarb Crumble
Serves 4 (generously)
For the topping:
100g butter,
softened, almost melted
¾ cup brown sugar
¾ to 1 cup rolled
oats
¾ to 1 cup threaded
coconut
¾ cup plain flour
½ packet (35g)
slivered almonds (add more if you please)
For the filling:
3 large apples (any
variety really)
2 long stalks of
rhubarb (if you are a huge rhubarb fan feel free to add another)
¼ cup boiling water
1 tablespoon sugar
1 squeeze of lemon
juice (totally optional, if you use granny smith apples you will not need the
lemon juice as the acid in the apples counteract the sweet of the topping
nicely)
Preheat the oven to
180 degrees on bake.
In a mixing bowl, rub
together all the topping ingredients until all the butter lumps have been
reduced to fine crumbs.
Peel and slice the
apples into chunks. I sliced mine into wedges then halved those wedges. I find
the apple pieces easier to eat with a spoon that way. Wash the rhubarb and then
slice into 1cm thick pieces.
Place the apple and
rhubarb in a 30x20cm baking dish. Pour over the boiling water and lemon juice
and sprinkle over the sugar.
Sprinkle the crumble
topping over the filling. I tend not to pack mine down as it allows the topping
to be more on the crunchy side.
Once you’re happy
with the distribution of your crumble topping, place the dish in the oven and
bake for one hour. At 30 minutes I recommend placing a sheet of tin foil over
the baking dish to prevent the topping from going too brown. Remove the tin
foil five minutes before removing from the oven. Also, remember the smaller the
dish the shorter the cooking time. Also, the cooking time may be longer if you
decide to throw a bit more fruit into the filling.
When the crumble is halfway cooked, you can start making the custard.
Vanilla Custard
Makes 2 cups
500ml full fat milk (I used trim, it works but some people like the creamy custard flavour that the full provides)
2 whole eggs
2 egg yolks
1/4 cup castor sugar
1 teaspoon vanilla essence - vanilla bean paste works far better
3 tablespoons flour
In a medium sized sauce pan on a medium heat, warm up the milk to just below simmering.
Beat together the eggs, yolks, sugar and flour until thick and pale.
When the milk is just below simmering, gradually pour the milk into the mixing bowl, beating slowly until it is all combined.
Return this mixture to the saucepan, and on a low heat and whisking constantly, heat until the custard thickens to your desired consistency. DO NOT BOIL! The milk will curdle and you will have a right gross mess on your hands.
Pour all over the crumble and devour with gusto!
Enjoy!