Great Egg-spectations from The Weekly Bake

Sorry I’m late…

….now, I’ve found the big furry feet, but where did I put those floppy ears…

Well, never mind, while I’m looking, here’s another Weekly Bake…

Oh yes, yet another eggs-cuse to indulge yourself and your loved ones – after all those weeks of self-denial (or self-delusion for the weak-willed), Lent is finally over.  So here’s a guilt-free special Easter Weekly Bake, just for you.  What’s more, you’ve got a few extra days to decide.

As the English Baker will be away for Easter, this week’s Weekly Bake has been extended.  So, you can place your orders any time from now until Saturday 23rd March ready for collection by appointment from The English Baker in Merode on Tuesday, 26th or Wednesday, 27th March.  All the items in this Weekly Bake will last until Easter Day.

Hot Cross Buns

Hot Cross Buns (click to enlarge)

First off, is an absolute classic of the Easter Menu, the Hot Cross Bun. Traditionally eaten on Good Friday (the last Friday before Easter), this spiced little sweet raisin-filled bun is decorated with a cross (signifying the Cross of Jesus).  Eat split in two and toasted for breakfast with as much butter as you can legally get away with.

Simnel Cake

Simnel Cake (click to enlarge)

Second is a celebration cake, called a Simnel Cake. Although now eaten at Easter, it was originally given by daughters to their mothers on Mothering Sunday – which is usually halfway through Lent, so maybe the poor old Mums just had to look at it till Easter. Anyhow, it’s essentially a lighter version of the traditional Christmas fruit cake, with a hidden layer of marzipan baked inside and a layer marzipan on top, then decorated with 11 balls of slightly singed marzipan to represent the Apostles – yes, I know there were twelve, but that rat Judas doesn’t count.

Easter Cake Pops

Easter Cake Pops (click to enlarge)

Third, are those delightful balls of chocolate or vanilla cake squidged together with icing and dipped in chocolate – a.k.a. Cake Pops.  Here’s a selection of Eastery ones, but if you have a particular liking for say pigs or dogs or chickens or eyeballs, or just a nice pattern, let me know when you place your order – most things are possible!

Anyway, that’s it for a little while as The English Baker is taking a little Easter break.

So, like that pesky wabbit always says,

“That’s all folks!”

…Now, where did I put those ears….

Hot Cross Buns: €12 for 6
Simnel Cake: €35 (serves 8):
Cake Pops (Vanilla or Chocolate): €3.50 each (minimum order per flavour 6)

How to order:
As always, just email theenglishbaker@gmail.com any time from now until Saturday 23rd March ready for collection by appointment from The English Baker in Merode on Tuesday, 26th or Wednesday, 27th March.  All the items in this Weekly Bake will last until Easter Day.

The Weekly Bake will be back Tuesday, 16th March.

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Hey Y’all, it’s the Weekly Bake…

OMG, The English Baker’s gone all American…

Thought I’d try a couple of real American classics this week – not exactly low cal, but quite frankly have you seen the weather out there?  I think bikini time is a little way off yet…

Chocolate Cake Donuts

Chocolate Cake Donuts (click image to enlarge)

Number One American Classic:  The Cake Donut (spelt the American way too, you’ll notice).  Why is it a “cake” donut?  Well, the regular (note the American English) donut is made with yeast, and is therefore technically a bread.  The Cake Donut, on the other hand, is leavened with baking powder, hence, it’s a cake.  So what does this mean taste-wise ? Well, simply that these donuts are the more delicious and considerably less chemical version of the ones you buy at the store (American English again, what has come over me?) The ones in the picture are covered in a chocolate frosting, but vanilla is possible too, or even chocolate and coconut if you’re feeling a bit tropical.

Double Choc Chip Cookies

Double Choc Chip Cookies (click image to enlarge)

Number Two American Classic: Well, it’s the Chocolate Chip Cookie.  Not exactly beautiful (my kids call them cow pat cookies actually), but there is a certain charm in their knobbliness and they are SOOOOOOOO moreish.  Slightly crunchy around the edges, soft and squishy in the middle…’nuff said.  The ones pictured and made with milk and white chocolate chips, but a chocolate and pecan version is available too…

Cake Donuts (Chocolate, Vanilla, or Chocolate & Coconut): €15 for 6
Chocolate Chip Cookies (Milk & White Choc Chip, Choc Chip & Pecan): 10€ for 6

How to order:
As always, just email theenglishbaker@gmail.com any time today (Wed 13th March) for collection by appointment from The English Baker in Merode on Friday, 15th March.

Doughnut try to resist the Weekly Bake…

….you are in my powerrrrrrr….

This week’s Weekly Bake?  Well, I think the clue is in the title…

Jam Doughnuts

Jam Doughnuts (click image to enlarge)

Jam Doughnuts: balls of sweet bread dough, deep fried until they puff up and turn golden brown, generously filled with strawberry jam, and rolled in sugar. Crisp on the outside, moist on the inside…what more can I say….

Lemon Meringue Pie

Lemon Meringue Pie (click image to enlarge)

Second on the list, another classic, Lemon Meringue Pie.  Now, the trick with this one, is that it’s really light.  This is more like a tart with a fine, crisp pastry base, a rich lemon curd filling and topped with moist, fluffy meringue. A bit like eating a big, lemony cloud.

Doughnuts: 12€ for 6
Mini doughnuts (the size of a large mouthful): 12€ for 10

Lemon Meringue Pie: €18 (serves 8-10)

How to order:
As always, just email theenglishbaker@gmail.com any time today (Wed 20th February) for collection by appointment from The English Baker in Merode on Friday, 22nd February.

Nuts about a good tart…

This week’s Weekly Bake is dedicated to nutty tarts….

Fresh Raspberry Bakewell Tart

Fresh Raspberry Bakewell Tart (click to enlarge)

Nutty tart No1: The great British Bakewell Tart
This classic layered tart is made with a crisp sweet pastry base, a layer of raspberry jam (mine also has a few fresh raspberries for a bit of sharpness) followed by a layer of moist almond sponge and topped off with a generous sprinkling of almonds and a dusting of powdered sugar.  Eat warmed slightly in the oven as a dessert with custard, ice-cream, or even a dollop of crème fraîche, or simply cold with a cup of tea…or coffee (if you must).

Slice of Chocolate Pecan Pie

Chocolate Pecan Pie (click to enlarge)

Nutty tart No2: Pecan Pie
Despite the name, this really is a tart.  In North America, there is no distinction between a tart and a pie, but in Britain and Ireland a pie has a lid, a tart is open…so there you have it.  Anyhow, it took us a while to find out about this one from our North American friends, but now we’ve discovered this glorious pie/tart with crisp, buttery pastry and a dense caramelised filling packed full of toasted pecans, it’s become nearly as popular as the Bakewell Tart. This one is a slight variation on the original as it is laced with chocolate…mmmmm….really good with coffee (dare I say it), but even better with a cuppa.

Fresh Raspberry Bakewell Tart: 15€ (serves 6-8)
Pecan Pie: €16 (serves 6-8)

How to order:
By email theenglishbaker@gmail.com any time today or tomorrow (Tues 27th or Wed 28th November) for collection by appointment from The English Baker in Merode on Friday, 30th November.