Chocolate Tart

On Saturday I watched Tom Keridge’s best ever dishes and he made a Chocolate tart, obviously because it had chocolate in it I just had to make it and the chocolate pastry made it even more tempting.

The pastry was made from flour, icing sugar, cocoa powder, salt and 2 egg yolks.

You mix all the ingredients together and then put it in the fridge for 1 hour.

When the pastry has cooled roll it out onto the work surface until it is slightly bigger than the tin then blind bake the pastry  for 10 – 15 minutes (Blind baking is where you cover the pastry with baking parchment and place beans or rice on top, then the pastry is baked)  The reason for blind baking is to make sure the pastry is fully cooked as when the filling is put inside the tart the bottom might not necessarily get cooked.

When the pastry has been baked remove it from the oven and take off the backing parchment  and the beans.  Put the pastry back in the oven for another 15 – 20 minutes until the bottom is fully cooked and dry.

To make your filling melt chocolate with cream and pour the mixture into the cooled pastry place the tart in the fridge to set for 30 minutes.

Whilst the tart is setting roast a handful of whole almonds and then chop up to small pieces.  Scatter them over the cooled tart and then make a coffee cream by whisking up coffee, sugar and cream until it holds it’s shape on the whisk.  Using two spoons make quenelles from the coffee cream and place around the tart.  Finish off dusting with cocoa powder.

Then you are done.


Soda Bread

My bake this week is soda bread although a simple bake i wanted to try it out as unlike normal bread soda bread has no yeast in it and you dont have to prove it or kneed it.  This makes it a very quick bread to make.

The dough has two diffrtent flours these are Plain flour and strong white bread flour which you mix with buttermilk and water.

Once you have mixed the dough togher you then shape it into into a round ball.

Flatten the dough whith your hands and then get a sharp knife and make a deep cross on the top of the dough.

Lightly sprinkle plain flour over the dough and place in a preheated oven for 40 minutes until golden brown.

This bread tastes like any other bread and also makes great toast!

Did you know:-

In Ireald where soda bread comes from they sometimes use stout instead of buttermilk.

The cross ontop of the bread is meant to keep the devil away.


Eccles Cakes

This week I made Eccles Cakes. I have never tried Eccles cakes before, and I thought it would be nice to try and bake them.

I thought they tasted a bit like mince pies.

Eccles Cakes originally come from Lancashire and traditionally they would be eaten with Lancashire cheese and as weird as it sounds I must say it is actually quite nice.

I made a rough puff pastry by getting hardened butter, flour, salt and water and mixing it in until it formed a dough. I then placed it in the freezer for 45 minutes.

Whilst the pastry was hardening I made my filling out of all spice, zest of an orange, grated nutmeg, melted butter and dark soft brown sugar.

I then removed the pastry from the freezer and rolled it out  thinly and then cut the pastry out into 10 squares.

I placed a teaspoon of mixture in the middle of the squares and wrapped them up into parcel and shaped them into circles.

Then to finish off I brushed the parcels  with egg whites to give it a glaze and sprinkled golden caster sugar on top.

Just before putting them in the oven, make three slits in them on the top  so that the steam can get out.

Cook them for 15 minutes until golden brown.IMG_3339

I enjoyed this bake but I think next time I should do smaller cuts so that I don’t get lots of the mixture poring out.


This week I thought it would be fun to make marshmallows although it doesn’t have any baking in it.

Marshmallows have gelatine in them to make them like marshmallows.  You start by whisking up egg whites then you make a syrup which made up of soaked gelatine leaves, sugar, water and liquid glucose.  This is all boiled up until it reaches 127 degrees then you gently whisk the syrup into the egg whites and then you put the mixture into a tray and leave it to set for an hour before cutting it into small squares.

As lovely as the marshmallows were I thought I could have added a few more ingredients to make them a little bit more exciting but it was a fun bake and all my friends loved it when I took them to school and so did Emma and Russell from Cuddle and Cwtch whose had some as it was Emma’s birthday

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