This Christmas it was my turn to be in charge of the desserts. I love doing this for my family, and each year I want to get more creative.
I decided to go for a traditional apple crumble for Christmas Eve, and then a Pavlova for Christmas Day. Truth be told this was my first time ever making Pavlova, but I’m very happy with how it turned out, and even more about how easy it was to make.
4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
Preheat the oven to 150C, and line a large baking sheet with grease-proof paper. Using a pencil, place a large dinner plate onto the paper and trace the circumference.
Whisk the egg whites with a hand mixer or stand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hour, then turn off the heat and let the Pavlova cool completely inside the oven until room temperature.
TO TOP IT OFF:
I whipped up one large pot of double cream and spooned the mixture onto the centre of the pavlova. I decided to go a little different with the topping and add a mixture of raspberries and blackberries, and add a drizzle of a fruit coulis- I was in Sainsbury’s the night before so I picked up the Mango & Passionfruit Coulis- which surprisingly went really well!
The thing I love about Pavlova is that you can get creative and add a variety of different toppings, and at the end of the day it will still look amazing!
I just thought I would write a quick update to let you now that I have started using my Instagram account again for Baking and Bobby Pins. I feel that it is a brilliant platform to share blog posts and discover other bloggers. I’ll also be posting about what I’m up to day to day and lots of coffee/tea/cake photos- sorry in advance!
Please share your Instagram accounts in the comments below and if you’d like please feel free to give me a follow @bakingandbobbypins.
I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.
Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!)
1/2 bar salted butter
126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base)
300g milk chocolate
100g white chocolate
1 tin condensed milk
1 tbsp soft brown sugar
Line a baking tray with grease-proof paper.
Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.
Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.
To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.
Allow caramel to cool and set before adding the chocolate.
Melt the milk and white chocolate (I use a microwave, however you can use a bowl over boiling water), and pour over the caramel layer.
Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!