Betty Crocker

I used to be the kid who bought in ‘Betty Crocker’ cakes that you bought from the supermarket freezer, then one Christmas (as is documented on my alternate blog) I decided to make cookies- and it changed my life.

Since then, I had only used packet mix to make a cheesecake (much simpler and cheaper, I assure you) as I knew how much better home-baking tasted. Only yesterday, I bought a Betty Crocker brownie mix.

Brownies are something that I never managed to secure; they always turned out too cakey and wrong. However, with this packet mix I found them coming out exactly the way I always wanted them.
Don’t get me wrong; I’m not endorsing packet mixes at all; however, my point is that there’s no harm turning to the tried-and-tested if you desperately want to get something right.

In the photo, there’s a squidge on the top right hand corner, and that would be where I glazed the brownie with my home-made marmalade. I like my marmalade chunky, and decided to make a vat that morning as I had nothing better to do.

I haven’t got a recipe for it, as I just did what I thought was right. However, I can tell you that far too much sugar for my liking was involved. Turned out alright though, and I used it as topping for my next jammy tarts.

Surprise in

Christmas is coming up soon and in order to get into the mood (along with the flat’s kitchen Santa Grotto), I made trifle! For an even more Christmasy-feel gently coat the outer rims of the glass with some water then get icing sugar or white sugar and dust it over the rims. Also get some red jelly, cut it up and sprinkle on the cream. Jelly idea attributed to mum, thanks!

Trifle

INGREDIENTS

• Sponge
• Jam
• Custard
• Sherry
• Cream

METHOD

1. Cut the sponge in half lengthwise then spread jam on the outer edges and stick them back together (so the soft bits point outwards).
2. Cut the sponge into 1inch cubes and layer the bottom of you dish with them.
3. Splash some sherry over the sponge so it covers all the cubes.
4. Pour the custard over the sponge then allow the custard to cool. When it’s cool, cover the cups/ bowl with cling-film and put them in the fridge for at least 6 hours. The longer they’re in the fridge, the better but don’t leave them for longer than 36 hours.
5. Whip the cream and let the gourmets decide how much cream they’d like. For a special touch, sprinkle some icing sugar on the cream.

Note: I don’t give the methods on how to make the individual ingredients as that’s what makes trifle so special; personalization! Go wild.

Candies in the Sky

I felt hungry. Silly; I shouldn’t have eater dinner at 4:30pm! However, it wasn’t just that; images of my flatmate’s stewed apple kept coming back to me over and over. I had apples in the fridge with a fresh delivery arriving tomorrow and the recipe I had concocted inside my head was demanding my attention.

Candied Apple Compote [Serves 2 Dessert Portions]

Ingredients

• 2 Apples
• 8 tbsps of sugar
• 1/8 cup of water
• 1/2 lemon

Method

1. Peel, core and dice the apples into pieces no larger than 2cm wide.
2. Put the water into a saucepan and let it boil.
3. When the water is boiling, put the apples in with 4 tbsp on sugar then stirring occasionally, let the mixture come to a boil.
4. Squeeze the juice out of the lemon into the apple mixture and stir.
5. Keep on the boil, stirring occasionally.
6. When the apple starts to brown, use a wooden spoon to mash it up lightly so there aren’t any pieces larger than a pea. Add in the rest of the sugar.
7. Turn down the heat to a simmer and tip the syrup out (you can keep this) so only just enough is left to cover the bottom.
8. Keep simmering until the last of the syrup has evaporated and the colour’s changed to a golden brown. Serve.

Note: I served mine with custard underneath the apple, which is why it’s called ‘Candies in the Sky’.