GINGER CAKE WITH POACHED PEARS AND CARAMEL SAUCE

GINGER CAKE WITH POACHED PEARS AND CARAMEL SAUCE

Now, many people know Justin Gellatly for his doughnuts (I’ve used his recipe to make Paska and Rhubarb + Custard ones), but he makes something else just as good! Some may even say it’s better – I’m talking about his cracking ginger cake! Rich, moist, and very moreish. And if you pick up a copy of Justin Gellatly’s book Bread, Cake, Doughnut, Pudding you can … Read more

RHUBARB + CUSTARD DOUGHNUTS

RHUBARB + CUSTARD DOUGHNUTS

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 yoghurt.) However, sometimes it feels like we almost have too much rhubarb (I know – it’s a thing!) and … Read more

POSSETS: THE EASIEST CUSTARD YOU’LL EVER MAKE

POSSETS THE EASIEST CUSTARD YOU’LL EVER MAKE

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 … Read more

PORTZELKY: MENNONITE NEW YEAR’S COOKIES

PORTZELKY MENNONITE NEW YEAR’S COOKIES

Photo mennonitegirlscancook.ca Well, it’s officially 2018! And why not start the new year with some good old-fashioned doughnuts? My grandma always called these New Year’s 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 things … Read more

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, … Read more