This week’s bake was a bit of a tester as next weekend as part of my twelve bakes of Christmas I’m going to make Welsh Taffy which is a type of toffee that was traditionally a Christmas treat.
Ive not done much baking with toffee and wanted to try adding salt to make a salted toffee and so I decided that a sticky toffee pudding would be a good bake to experiment on. The pudding is really a cake mixture with treacle added to make the toffee fast and sticky bit of the pudding
It was a fun bake and I learnt that salt can ruin the bake very easily and finding the right amount to add can be hard. I think also that salt in a pudding isn’t really right or maybe I just put too much in. It was fun experimenting and hopefully when I come to make my Taffy It will taste even better.
This week I made Millionaire’s shortbread and it was a fun bake but it didn’t challenge me like some of my bakes do.
Millionaire’s shortbread is a layer of shortbread with a toffee middle and topped off with chocolate.
When I bake shortbread I find that the recipes with semolina in them are the best because it gives the shortbread a nicer crunchier taste and is not as floury as some shortbreads.
The toffee sauce took a long time to thicken and you can’t stop stirring the mixture as the sugar will burn. My arm now aches.
Did you know:- the reason millionaires shortbread has the word million is because of the caramel and the chocolate which was very expensive to buy & make in the Elizabethan times when it was thought to have originated.
Shortbread is a scottish biscuit and candied orange peel and almonds were added for special occasions in the 19th century. At the same time baking chocolate and sweetened, condensed milk were also added which created the millionaire shortbread.