Dessert

My Perfect Scone Recipe

My perfect scone recipe | Hello Victoria

One of Richard’s childhood memories is coming home after school, to his mom making fresh scones. He would sit at their breakfast bar, with a cup of tea and a scone, and tell her about how hard his day was (he had to colour for hours 🙂 ). When I first heard that, I immediately wanted to find a great scone recipe, so I could do the same for him now. I wanted him to come home from work to fluffy, light, layered scones.

However, the first couple of recipes that I tried never lived up to their pictures. It sort of bummed me out, and I put off finding a good recipe. That is, until I was asked to make scones for someone’s wedding. That sort of put the fire under my butt that I needed!

My perfect scone recipe | Hello Victoria

My perfect scone recipe | Hello Victoria

So I decided to try Mary Berry’s recipe for classic Devonshire scones. Well, they had the same problem as the ones before, but this time, I decided to tweak them until they came out the way I wanted! Scones tend to fall into two camps – slightly dry and crumbly, or softer and layered. The first time I made this recipe, they definitely fell into the first category. And I’m not the biggest fan of the crumbly kind of scones.

My perfect scone recipe | Hello Victoria

on the left are the scones from the first attempt – and on the right are the scones after I tweaked the recipe
Then I started thinking about it – crumbly is because of a lack of gluten development. Most scone recipes tell you not to work the dough very much – just press it together a couple times and cut them out. But that’ll end up with crumbly scones. If you want them to hold together better, you’ll have to knead the dough briefly – like 10-15 turns of kneading. By working the dough a bit, you’ll end up with a softer, fluffy texture – just the way I like them! Oh, and be sure to roll them out thick! If they’re less than 1/2″ in height, then they won’t rise as much. The thicker you roll it out to, the more they’re grow! (more…)

Rhubarb + Custard Doughnuts

Rhubarb + custard doughnuts | Hello Victoria

One of the best things about our allotment is that it has rhubarb. Richard and I both love rhubarb in all sorts of things – muffins, cakes, crumbles, pies… etc. (Although, we also love just plain ol’ stewed rhubarb with some yogurt.) However, sometimes it feels like we almost have too much rhubarb (I know – it’s a thing!) and I’m always looking for new ways to use it.

One of the first things that came to my mind was rhubarb doughnuts! Someone at my work had actually tried to make rhubarb and custard doughnuts before, but the acidity in the rhubarb jam he made caused the cream to curdle. Ever since then I’ve always thought that if I were to do it, I would turn the rhubarb into a curd instead, as it would prevent any curd-ling. After all, you can mix lemon curd with cream and it’s fine – and lemon is even more acidic!

Rhubarb + custard doughnuts | Hello Victoria

So I went back to my tried and true recipe for crème patissière, which is the same recipe I use for making lemon curd! I simply swap the milk amount for lemon juice, and add as much zest as the amount of lemons I juice. I figured I could do the same with rhubarb purée! However, once I had stewed the rhubarb, and blitzed it – it wouldn’t press through a seive like raspberry or some other kind of puree. Too much fibre. In the end I didn’t seive it, and simply reduced the amount of cornstarch in the recipe to account for how thick the puree is to start with. I figured that the rhubarb purée was about halfway between how thin milk is, and how thick I wanted the final curd – so I halved the amount of thickener (cornstarch) to just 10g.

Rhubarb + custard doughnuts | Hello Victoria

The rhubarb taste is there, but subtler than I was expecting. I’m debating trying to make these without the custard next time. I would double the amount of rhubarb puree, and just flavour the whipping cream with vanilla and fold them together. I think the flavour would be amazing – but then I love rhubarb, and it might be too strong for some. But even without the strong rhubarb flavour – these still taste great!

Rhubarb + custard doughnuts | Hello Victoria

For the doughnut itself, I used the same recipe from Justin Gellatly’s book Bread, Cake, Doughnut, Pudding, that I used in the paska doughnuts. Except, as these weren’t paska doughnuts, I used his traditional recipe with water instead of citrus juice. If you want a few tips on how to fry them, check out the paska recipe! My key tip is always to prove the doughnuts on parchment paper, rather than trying to lift them off a floured surface. You can even pre-cut the squares before shaping, so that you don’t have to try and cut around the doughnuts once proven.

When I was trying to decide how to garnish these (all doughnuts need a garnish, IMHO), I was torn between poached rhubarb, and rhubarb curls! In the end, I think the poached stuff works better, as it looks more like rhubarb at first glance. It has better colour. However, the fact that you can make ribbons out of rhubarb is always fun. 🙂 I used this recipe to make them.

Rhubarb + custard doughnuts | Hello Victoria

Rhubarb + custard doughnuts | Hello Victoria

Which garnish do you think looks better?

Rhubarb + custard doughnuts | Hello Victoria

Either way, if you happen to have a glut of rhubarb from your garden, or just love doughnuts, why not try these? You could even try reducing the amount of creme patissiere in the recipe to see if the stronger flavour is better? Taste is always a personal preference. Or, you can just eat the rhubarb curd straight – ha! Pipe it into tart shells, or make a rhubarb meringue pie! Enjoy!

Rhubarb + Custard Doughnuts

Ingredients

  • Doughnut Dough:
  • 500g white bread flour (strong white)
  • 60g caster sugar (berry sugar), plus extra for coating
  • 10g salt
  • 5g instant yeast (15g fresh, 7.5 active dry*)
  • 4 eggs, lightly beaten
  • 150ml water
  • zest of 1 lemon
  • 125g unsalted butter, softened
  • 2ltrs neutral vegetable oil, for frying
  • Rhubarb Puree:
  • 225g rhubarb, chopped
  • 0.5 orange, zest and juice
  • 50g + 2 tsp sugar
  • 25ml lemon juice
  • 10g cornstarch
  • 1 egg yolk
  • Creme Patissiere:
  • 250ml whole milk
  • 50g sugar
  • 20g cornstarch
  • 1 egg yolk
  • 0.25 vanilla bean, seeds scraped out (or 0.25 tsp vanilla paste/extract)
  • 250ml double cream (whipping)
  • 40g caster sugar

Instructions

  1. In a small bowl, mix together the flour and yeast. In a large bowl**, combine the water, citrus zest, sugar, eggs, flour mixed with yeast, and salt (layered in that order). Using a wooden spoon, stir until the dough starts to come together, then turn out onto a clean work surface.
  2. Knead the dough at a medium pace, for about 8 minutes, being careful not to add any extra flour. This dough will be very sticky, so use a bench scraper to help you knead.
  3. Allow the dough to rest for one minute.
  4. Start kneading again, and add the butter in small amounts - kneading in each one before adding the next. Once you have added all the butter, knead at a fast pace for 5 minutes. The dough should be smooth and elastic. It'll still be very very sticky.
  5. Place the dough in a lightly greased bowl, cover with cling film, and allow to prove for 1-1.5 hours. Punch the dough down, recover, and place in the fridge overnight.
  6. While the dough is resting in the fridge, make your rhubarb curd and pastry cream.
  7. Place the chopped rhubarb, orange zest, juice, and 2 tsp sugar in a bowl. Allow the rhubarb to macerate while you make the crème patissière, drawing out the water.
  8. For the pastry cream: In a medium bowl, mix together your egg yolk, cornstarch, and enough of the milk to thin it out a little.
  9. Heat the remaining milk, sugar, and vanilla in a saucepan, over medium heat, until just simmering. Turn off the heat, cover, and allow to infuse for 20-30 minutes.
  10. Bring the milk back up to a low boil, and slowly pour it into the egg yolk mixture, whisking the whole time to prevent the egg cooking.
  11. Return the whole mixture to the pot, and cook over a medium heat, whisking constantly.
  12. Once the mixture begins to thicken, remove from the heat for 10 seconds, and whisk vigorously. Return to the heat and allow to come to a full boil, for 10-15 seconds - keep whisking.
  13. Strain mixture onto a large piece of cling film, and wrap to make a little pillow. Chill in the fridge until cold.
  14. For the rhubarb curd: in a small pot over low heat, cook the rhubarb mixture until soft and broken down. Remove from heat, allow to cool, and puree in a food processor.
  15. In a medium bowl, mix together your egg yolk, cornstarch, and enough of the lemon juice to thin it out a little.
  16. Heat the remaining lemon juice, rhubarb purée, and sugar in a saucepan, over medium heat to a low boil, and slowly pour it into the egg yolk mixture, whisking the whole time to prevent the egg cooking.
  17. Return the whole mixture to the pot, and cook over a medium heat, whisking constantly.
  18. Once the mixture begins to thicken, remove from the heat for 10 seconds, and whisk vigorously. Return to the heat and allow to come to a full boil, for 10-15 seconds - keep whisking.
  19. Strain mixture onto a large piece of cling film, and wrap to make a little pillow. Chill in the fridge until cold.
  20. The next day, remove the dough from the fridge, and divide into 50g pieces. You should get 20. Shape each of them on a table (you may want to lightly flour your hand) into a tight bun shape. Do this by cupping your hand over the piece, and moving your hand circles.
  21. Place the rounds on parchment lined trays, and lightly cover with cling film sprayed with cooking oil to prevent sticking. Allow to prove in a warm place for 1.5-3 hours, or until doubled in size.
  22. When the dough is almost ready, begin heating the oil in a large pot over medium heat, until the temperature reads 180°C (356°F). You will need to be very careful working with the oil (it's hot!), and try and check the temp. between each batch. Cut the parchment paper around each doughnut.
  23. Fry the doughnuts in groups of 2 or three, for about 1.5-2 minutes on each side. Place them in the oil gently, by the parchment paper, and remove it once you have flipped the doughnuts.
  24. Remove the doughnuts to a paper towel lined plate, to soak up any excess oil. While still warm, toss the doughnuts in a bowl of caster sugar.
  25. Once all the doughnuts are fried, allow them to cool while you finish the filling.
  26. Remove the pastry cream and curd from the fridge, and beat until smooth.
  27. Whip the double cream, and 40g caster sugar until stiff, then divide in two and fold each half into the rhubarb and pastry cream. Gently swirl the two together. Fill a piping bag, fitted with a small round nozzle, with the mixture, or a ziplock bag with a small hole cut in the corner.
  28. Using a paring knife, cut a small hold in the side of each of the doughnuts, to allow you to fill them.
  29. Stick your piping bag in the hole, and fill the doughnut, then pipe a small amount to cover the hole. Decorate with poached rhubarb, or whatever garnish you like!

Notes

*If using active dry yeast, you will need to warm the water to about 46°C (115°F) and allow to dissolve. If using either active dry or fresh, add to the water instead of flour. **Feel free to make in a stand mixer if you have one, using your dough hook. Simply mix on medium speed for the time shown. It's much easier to use a machine with such a sticky dough.

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Possets: The Easiest Custard You’ll Ever Make

Posset recipe | Hello Victoria

When I was studying pastry + bread making in Vancouver, our teachers introduced us to a dessert I had never heard of – the posset. Originally a thickened drink waaaay back in the day (think Shakespear), it has evolved into a set custard-like dessert which has the consistency of sour cream. Possets require only 3 ingredients, which is why they are the simplest “custards” you can make. (I use quotations on custard, as the term generally means something that has been set with eggs.) No need to worry about curdling eggs with this custard! Possets need no eggs, no gelatine, no flour… the only thing that they require to set into a velvet consistency, is acid.

Posset recipe | Hello Victoria

I could get all science-y about it, but it’s similar to how yogurt is made. Except, instead of having bacteria eating the sugars (lactose) and producing lactic acid, you add the acid yourself! The acid lowers the ph of the cream, which changes the structure of the protein strands, allowing them to hold more water. Originally, I was taught that possets require citrus to set (lemons, limes, oranges, grapefruit…), but there are other fruits with a similar ph to citrus.

Posset custard recipe | Hello Victoria

My original recipe idea, was to make an orange posset, flavoured with pomegranate (mostly because I just wanted the pink/peach colour). But as I was making the first batch I was having a hard time. Possets need the citric acid to set, so I couldn’t substitute pomegranate juice for orange juice. I could only add a tablespoon or so for flavour. Now, pomegranate isn’t as strong a taste as the orange, so it wasn’t coming through. Then, as I was tasting things, I wondered to myself if the bitter pomegranate juice might be acidic? Turns out, pomegranate has a lower ph than oranges, and is closer to that of lemons! That made me realize you could use pomegranate juice all on its own!

So I went back to the store for more cream, and set about making three different possets – one solely orange, one 50/50 orange and pomegranate, and one solely pomegranate. I was curious about the different colours and flavours, and couldn’t settle on just one. The result? Well, the pomegranate one didn’t really taste of pomegranate – it’s too delicate a flavour. I used pomegranate juice though, so maybe freshly squeezed would come through? With the 50/50 one you couldn’t really taste the pomegranate, as again, it’s too delicate. The orange one was the best, as the flavour really cuts through the cream. (more…)

Portzelky: Mennonite New Year’s Cookies

Portzelky: New Years cookies recipe | Hello VictoriaWell, it’s officially 2018! And why not start the new year with some good old fashioned doughnuts? My grandma always called these New Years Küken (or “cookies”) but you may also know them as Portzelky. They are a German Mennonite favorite, always made for New Year’s day.

When I was a kid, these weren’t my favorite thing because they contained a dreaded ingredient – raisins. Not sure why, but I have always disliked raisins, especially in baked goods. You know when you pick up a cookie, thinking it’s chocolate chip, only to eat a raisin?! Worst thing ever… I can remember eating raisins out of those little red boxes as a child, and enjoying it. But now, despite my best efforts to get used to those shriveled little pockets of sadness… I just don’t like ’em.

Portzelky: New Years cookies recipe | Hello Victoria

Now that I am making my own New Year’s cookies, I can use whatever fruit I want! (Eat that, raisins!) I have always wanted to experiment with these little dougnuts, and decided to try three different flavors this year. (more…)

Coconut Pavlova with Passionfruit + Mango

Coconut pavlova with mango + passionfruit | Hello Victoria

I have always been a fan of strange things. When I was a child, I wanted nothing more than to have red hair and green eyes, because they were uncommon and would make me look unique (brown + brown = boring to little Amy). When my mom would take me to the grocery store, I would ask her to buy all of the strangest fruits. Passionfruit, grenadilla, star fruit, dragon fruit, prickly pear… you name it, I wanted to try it! And for my birthday, I didn’t want any old cake, I always wanted pavlova!

Unlike nowadays, pavlova wasn’t as common when I was a kid in Canada. My siblings always opted for things like cheesecake or chocolate torte, but I wasn’t such a fan of those. Of course, my mom made a version almost more like a traditional cake, with whipped cream icing all around, but it was pavlova all the same. Ever since then, I have been a huge fan of simple meringue bases topped with all kinds of fun and colourful fruits.

Coconut pavlova with mango + passionfruit | Hello Victoria

Pavlova is a fantastic dessert because you can top it with anything! In this instance, I chose to pick some tropical fruits that we had in the house, and one of my favorite weird ones – passionfruit. For the passionfruit, I chose to make it into a sauce with some coconut water. I had a coconut that I wanted to turn into toasted coconut flakes (for decoration) and decided not to waste the water. It’s not necessary though, so feel free to just use the passionfruit as is if you want.

The next time I make a pavlova, I’m going to try using an italian meringue, rather than a classic french meringue. I haven’t made a french meringue in a while, and kept over-whipping it (I’m just that strong). The nice thing about italian meringue is that the egg whites cook in the simple syrup as you whip it, making it the most stable meringue you can make. Finally, I just decided to add some acid to the mixture in order to make it more stable.

Coconut pavlova with mango + passionfruit | Hello Victoria

Fancy chefs whip their egg whites in copper bowls, as they create a chemical reaction that helps to prevent over-whipping. You can make a similar reaction by adding a bit of lemon juice to the egg whites, or cream of tartar. For this recipe, I added cream of tartar, but feel free to substitute a couple teapsoons of lemon juice if that’s what you have on hand. Just add the cream of tarter to a couple tablespoons of the sugar, and mix together. Add that sugar first while whipping.

The other great thing about pavlova, is that it looks pretty no matter how perfect the meringue. Even if there are cracks in the meringue, it still looks pretty. And, if you break the meringue accidentally, you can still eat it! Just call it Eton Mess, and mix all the same stuff together in a layered trifle type dessert. Although, according to Richard it’s not an Eton mess if there are fruits other than strawberries and raspberries in it. He’s British.

Coconut pavlova with mango + passionfruit | Hello Victoria

So whether you serve it broken up, as one large meringue, or as the individual ones here, give pavlova a try! Who doesn’t like fresh fruit, cream, and copious amounts of sugar?

Coconut Pavlova with Passionfruit + Mango

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 55 minutes

Yield: 4 individual meringues

Ingredients

  • 150g egg whites
  • 300g caster sugar
  • 50g desiccated coconut
  • 2 tsp cream of tartar
  • 75ml coconut water
  • 150g caster sugar
  • 3-4 passionfruits, seeds removed
  • 1-2 mangos, cubed
  • 500ml double (whipping) cream
  • toasted coconut flakes, optional

Instructions

  1. First, make the pavlovas. Preheat the oven to 100 degrees Celsius and line a baking sheet with parchment paper.
  2. Mix together the cream of tartar with a couple tablespoons of the 300g of caster sugar. Whip the egg whites until foamy, and soft peaks are beginning to form.
  3. Sprinkle over the sugar, a few tablespoons at a time, beginning with the cream of tartar sugar. Continue to whip the egg whites and sugar until stiff, glossy peaks form. Be careful not to overwhip.
  4. Gently fold in the coconut and divide into four mounds on the parchment paper. Using a spoon, create little depressions in each meringue for the cream.
  5. Bake in the peheated oven for 1 hour, 25 minutes. Turn off the oven, and allow to cool to room temperature.
  6. To make the passionfruit sauce, stir together the 150g sugar and coconut water in a small saucepan. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat, and stir in the passionfruit seeds.
  7. Shortly before you're ready to serve, whip the cream to medium peaks and mound on the meringue shells. Add the mango cubes on top, the coconut flakes (if using), and the passionfruit sauce.
  8. Enjoy!
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Damson and Frangipane Tart

Damson and frangipane tart recipe | Hello Victoria

As I mentioned in the lemon tart recipe post, one of my favorite cookbooks is by the Bouchon Bakery. It contains a recipe for a plum tart that uses a wonderful pâte sucrée crust, and frangipane filling. I made it before as a thank you for some plums I was gifted, and have loved the combination ever since. Frangipane works well as a base for almost any fruit, especially stone fruit. So when we were given a load of damson a week ago, it was the first recipe I wanted to try.

Damson tart with frangipane | Hello Victoria

Damson tart with frangipane | Hello Victoria

Now, a word of warning here. Unless you’re a masochist for baking (like me!), I won’t recommend making a damson tart. Instead, use any larger plum, or even nectarines, or peaches. The amount of wedges you need to cut from the tiny damsons is ridiculous, and takes ages. However, if you’re like me, and have more damsons than you can eat (and a lot of free time), why not? (more…)

No-Churn Strawberries and Cream Ice Cream

No-churn strawberries + cream ice cream | Hello Victoria

In my quest for more no-churn ice cream recipes, I came up with this delight. It’s strawberries and cream season over here, especially with Wimbeldon just over, so why not ice cream? Enter my way to use up some of summer’s red + juicy bounty – strawberries and cream ice cream!

Now, just a word of warning, this stuff is rich! Basically, lots of no-churn recipes out there use only cream, with no milk. The increase in fat (and the ability to whip it up) makes it nice and soft sans ice cream maker. The only thing is that you’re eating a lot of cream. So this is the kind of ice cream to consume in small doses, just like gelato! (Man I love gelato…)

No-churn strawberries + cream ice cream | Hello Victoria

I’m working on another vanilla base that uses some milk in it to cut the fat, but it’s not ready yet. I’m hoping to use is to make honeycomb ice cream, just like the kind Richard loves from Nothern Ireland, but am debating adding a ripple of chocolate to it. Good idea, or keep it simple? (more…)

Easy Three Ingredient Pineapple Popsicles

Three ingredient pineapple popsicles | Hello Victoria

Now, lots of recipes out there call themselves quick, simple, or easy… but I am here to say that THIS pineapple popsicles recipe, is seriously easy! You just chop up some pineapple (or buy it pre-cut – it’s up to you how lazy you want to be) and mix it with two other ingredients.

Three ingredient pineapple popsicles | Hello Victoria

As with most new recipes that I try these days, this one comes from the latest Waitrose magazine. Seriously, I love this thing. So if you happen to have a giant pineapple ripening on your counter, and need something to do with it – why not try this? (more…)

No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream | Hello Victoria

You have no idea how excited I am about this recipe!! Well, if you know me at all, then you’ll probably be able to guess how excited. I consider ice cream to be the best food group of them all. 😉

When I moved to the UK, one of the items I couldn’t bring with me was my Kitchenaid mixer. This was not just a loss in terms of making things like marshmallows and other meringues, but in the loss of ice cream. See, I got the ice cream attachment for my mixer a few years back for my birthday! It’s pretty great being able to make my own flavours etc. – but without the machine, I couldn’t do any of that.

No-churn pina colada ice cream | Hello Victoria

Now, I had heard about no-churn recipes before, but had only tried a couple in the past. This one got me excited in more ways than just being able to make ice cream; I happen to looooove pina coladas. Give me pineapple and coconut any day… and throwing in some rum doesn’t hurt!

What makes this no churn ice cream work is two things – the alcohol and the cream. By whipping the cream to soft peaks before freezing, you’re essentially adding the air that would have been churned in during the freezing process. The other thing that helps prevent the mixture from turning into a solid pineapple-coconut-popsicle, is the alcohol. It changes the freezing point of the mixture, helping to keep it soft. (more…)