Shout Out - B&O Espresso

Located on Capitol Hill in Seattle, B&O Espresso is an icon known for its tasty desserts and laid back atmosphere. It serves up single slice cakes (ranging from German Chocolate to Cherry Pie to Sour Lemon Tart) as well as some great coffee (the Valencia is my favorite).

There are some ok dishes besides the cakes and desserts - but I really only go there for the latter, so I can't really comment on the savories.

This place is open to at least 12am everyday.
Parking sucks, but cakes are delicious!

204 Belmont Ave E
Seattle, WA 98102
Phone: (206) 322-5028

Chocolate and French Roast Coffee Tart with Condensed Milk Chantilly

A very rich, decadent tart with the full flavors of strong coffee and bittersweet chocolate cut with a salty sweet chantilly. But seriously, this was rich - it has cream, condensed milk, evaporated milk and bittersweet chocolate - not a tart for the weak of heart!

Ingredients: Base
1/2 cup unsalted butter at room temp.

1 cup confectioners sugar

1/4 tsp. salt

1/4 cup unsweetened cocoa powder

1/4 cup ground almonds

1.33 (1 and 1/3) cup plain flour

1 large egg

Ingredients: Filling

12 oz bittersweet chocolate chopped

1.75 cups heavy whipping cream

1/2 cup evaporated milk

1/3 cup French Roast Coffee powder

1/2 tsp salt

2 large eggs

1/4 cup sweetened condensed milk

Ingredients: Sweetened Condensed Milk Chantilly

1 cup heavy whipping cream

2 Tbs. sweetened condensed milk

1/8 tsp. salt

Method: Tart Base

1. In a food processor place all the ingredients except the egg. Pulse them together until the mixture looks like fine breadcrumbs.

2. With the machine running add the egg, and process until the dough comes together. You may need to take it out and knead it for a short period to integrate the ingredients.

3. Press the tart base into a greased tart pan and freeze overnight.

4. Preheat the oven to 325F.

5. Line the frozen base with parchment paper and place pie weights or dried bean inside of it.

6. Bake for 15 min. Remove the weights and paper and bake until the base is dry to the tough (this took around 10 min for me, but check after 5 min).

7. Let the base cool completely on a wire rack.

8. Turn down the oven to 275F.

Method: Filling

1. Place the chopped bittersweet chocolate in a large mixing bowl.

2. In a medium sized saucepan add the cream, evaporated milk, coffee and salt.

3. Stir over low heat until the mixture begins to simmer.

4. Strain the mixture through a fine sieve into the bowl with the chocolate and whisk until there are no more lumps and the mixture is shiny.

5. Whisk in the eggs one at a time.

6. Whisk in the condensed milk, making sure that all the ingredients are well integrated.

7. Pour into the cool tart shell.

8. Place in the oven. Bake for 10 min and then rotate the pan for even baking and bake another 10 min. The book states that 20 min all up should do it, but I needed another 20 min on top of that. The idea is that the tart be a little jiggly but not wet, so keep that in mind and adjust the time accordingly.

9. Remove from oven and cool on a wire rack. Unmold before serving.

Method: Chantilly

1. Whisk the cream until soft peaks form.

2. Add the sweetened condensed milk and salt.

3. Whisk until medium soft peaks form.

Taken from the beautiful "The Sweet Spot: Asian-Inspired Desserts" by Pichet Ong and Genevieve Ko pp. 25, 138-40.

Peanut Butter Cups

My husband was browsing a cook book and spotted these in a bar version and said that he'd love to try them. This, for someone without a sweet tooth was impressive so I made them, but as I didn't have the right sized pan I simple used a muffin pan instead. This recipe makes 10.

Ingredients: Base

1 Tbs + 1 tsp peanut oil (plus extra for greasing the pans)

4 oz. milk chocolate, chopped

1/2 cup peanuts, toasted and chopped

1/4 tsp. salt

Ingredients: Peanut Butter Filling

3.5 oz. milk chocolate, chopped

1/2 cups + 2 Tbs. heavy whipping cream

3 Tbs. cream cheese, at room temp

3 Tbs. of creamy peanut butter

1/4 tsp. vanilla extract

Method: Base

1. Lightly grease the muffin tins and set aside.

2. Using a bain marie (or a heat proof bowl in a saucepan of slowly simmering water) add the chocolate and stir until the chocolate has melted.

3. Add the peanuts, oil and salt and stir well.

4. Divide the mixture between 10 of the greased muffin tins.

5. Freeze uncovered until hard (this may take up to an hour).

Method: Filling (to be made whilst the bases are freezing)

1. Using a bain marie melt the chocolate.

2. Whisk the cream until medium peaks form (when you lift your whisk from the cream, a peak will form and the very tip of the peak will fall). Transfer to a bowl and set aside.

3. Put the cream cheese, peanut butter and vanilla extract into the bowl of a stand mixer. Using a paddle attachment beat on medium speed until it has become light and fluffy - this should take around 7min.

4. Scrape down the bowl, turn the mixer to low speed and add the melted chocolate in a slow steady stream.

5. Once the chocolate has been mixed in, turn off the mixer and take out the bowl. Using a rubber spatula fold in the cream by hand.

6. Place the filling on top of the frozen chocolate nut bases.

7. Freeze until hard (at least 2 hours).

8. Unmold the peanut butter cups (a tea towel soaked in hot water and pressed to the base of the tin helps remove the peanut butter cups), and store in the refrigerator until serving.

Taken from the inventive " The Sweet Spot: Asian-Inspired Desserts" by Pichet Ong and Genevieve Ko pp. 181-3.

Apple and Raspberry Pies

This recipe makes 6 small, slightly sweet, slightly tart mini pies. The combination of slightly stewed apples and raspberries makes for a interesting filling that is less sweet then the conventional apple pie filling.

Ingredients: Shortcrust pastry

2 cups plain flour

3 Tbs. sugar

150g cold butter, chopped

3 Tbs. iced water

Ingredients: Filling

3 large cooking apples (granny smith, fuji) peeled and chopped

1 cup frozen or fresh raspberries

1/2 cup sugar

squeeze of lemon juice

3 cloves, 1 stick of cinnamon

1/2 a lemons worth of lemon zest

1.5 Tbs. cornstarch

1.5 Tbs. cold water

Method: Pastry

1. To a food processor add the flour, sugar and butter and combine until the mixture looks like fine breadcrumbs.

2. Add iced water until a smooth dough is formed.

3. Remove from the food processor and knead for a little bit on the bench and then roll it into a ball and wrap in plastic.

4. Refrigerate for 30 min.

Method: Filling (make while the pastry is in the fridge)

1. In a medium saucepan, put the apples with the lemon juice (add perhaps 1 Tbs of water as well), add the cloves, and cinnamon stick. Cook over medium heat for around 10 min.

2. Add the raspberries, lemon zest and sugar and mix until the sugar has dissolved.

3. In a small bowl combine the cold water and corn starch.

4. Add this corn starch to the apples and raspberries and continuously mix until the mixture has thickened.

5. Set aside to cool down.

Method: Assembly

1. Grease 6 muffin tins and preheat the oven to 400F.

2. Take the pastry out of the fridge and roll out on a lightly floured bench to 1/8 inch (3mm) thick.

3. Cut out a circle and fit this into the muffin tins.

4. Evenly divide the filling between the tins.

5. Cut out from the pastry tops to the mini pies, and using a pastry brush wet the sides of the pie bases and attach the pie tops on top (squeezing the pastry together with your fingers and pinching the pastry so that it sticks together).

6. Cut a small slit in the top of the pie.

7. If you like you can whisk an egg in a small bowl and, using a pastry brush, brush on the egg wash and then you can sprinkle some brown sugar.

8. Bake for 20-25 min until the pastry is golden.

Taken from Donna Hay "Modern Classics book 2" pp. 157 and 160.

Lekach: Old-Fashioned Honey Cake

This recipe makes two loaves. This is a dry, slightly sweet bread-like cake. It has some textural differentiation due to the ginger and walnuts (you don't have to have either in this recipe) and as it is a rather dry cake it pairs well with tea or coffee.

Ingredients
6.25 cups of plain flour

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1.5 tsp. baking powder

1 tsp. baking soda

1.5 cups packed dark brown sugar

3/4 cup vegetable oil

3/4 cup honey

1 Tbs. salt

2/3 cup strong hot coffee

3 large eggs

1.5 cups walnuts pieces

1.5 cups chopped crystallized ginger

Method

1. Oil two 9x5inch loaf pans.

2. In a large bowl mix together the flour, cinnamon, cloves, baking powder and baking soda.

3. In a medium bowl whisk together the brown sugar, oil, honey, salt, and hot coffee. Mix until the brown sugar is dissolved.

4. Add the eggs to the brown sugar and coffee mixture, whisk until well blended.

5. Pour the liquid ingredients into the dry ingredients and mix with a wooden spoon until well combined.

6. Fold in the nuts and ginger.

7. Divide the batter between the two prepared pans. Smooth the tops with a rubber spatula, and if you desire sprinkle some crystallized ginger across the top for decoration.

8. Cover with plastic wrap and refrigerate for 8-24 hours.

9. Preheat oven to 325F.

10. Bake the cakes for 1 hour (at 30 min turn the cakes around so that even baking is achieved), or until well browned and when a thin knife is inserted in the center it comes out clean.

11. Let the cakes cool in the pans on a wire rack, then remove from the pan.

These cakes keep for weeks wrapped in plastic in the fridge.

Taken from "A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs" by Maggie Glezer pp.153-5.

Peanut Butter Cookies

Sweet, slightly salty and wonderfully crunchy these cookies (biscuits to me….) were a revelation. I have to admit my exposure to peanut butter isn’t huge – I like it on toast and that’s about it (I haven’t even tried a peanut butter and jelly sandwich). These biscuits were rather addictive in there contrasting tastes, and simple to make.

Ingredients
½ cup melted unsalted butter
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 cup creamy peanut butter (although I can’t see why you couldn’t use crunchy peanut butter)
1 large egg
1 tsp. vanilla extract
1.5 cups plain flour
½ tsp. baking soda
½ tsp. salt

Method
1.In a large bowl add the melted butter, brown and granulated sugar, peanut butter, egg and vanilla extract and stir with a wooden spoon until combined.

2. In another bowl add the flour, baking powder, baking soda and salt. With a whisk, whisk the ingredients together.

3. Add the flour to the butter mixture.

4. Mix with a wooden spoon until just combined.

5. Cover and put in the fridge for at least 2 hours.

6. Preheat the oven to 350F. Grease two baking trays.

7. Using dampened hands shape the dough into small (1-inch) balls. Place on the baking sheets, and either slightly press down with your finger tips, or press the top down with a fork.

8. Bake until the bottoms are golden brown (12-15min).

9. Let the cookies cool for a little bit and then using a metal spatula transfer them to a wire rack to cool completely.

Taken from: Williams-Sonoma “Cookies” pp. 52-3.

Marble Cake

A nice, easy cake that I have made countless times. It is quick to prepare, and looks magnificent. A wonderful coffee cake!

Ingredients: Main Cake
300g butter at room temperature
275g sugar
1 Tbs. vanilla sugar
2 Tbs. rum
1 pinch salt
5 medium eggs
375 plain flour
4 tsp. baking powder
2 Tbs. milk

Ingredients: Chocolate Swirl
20g cocoa powder (I use Dutch processed)
20g sugar
1-2 Tbs. milk

Method
1. Preheat the oven to 350F. Grease the bundt mould (do this really well).

2. Using a stand mixer set at medium speed with a whisk attachment, cream the butter until smooth.

3. Slowly add the sugar, vanilla sugar, rum and salt while the mixer is still in motion.

4. Add one egg at a time whisking for 30seconds at the highest speed between additions.

5. In a medium bowl using a hand held whisk, combine the flour and baking powder.

6. Add the flour mixture in two stages, alternating with the milk (do these additions at medium speed).

7. Spoon 2/3 of the cake mixture into the bundt pan.

8. With the remaining 1/3, sift in the cocoa powder, add the sugar and 1 Tbs. milk. Combine well until the batter is homogenous – if required add the other 1 Tbs. of milk.

9. Spoon the Chocolate batter on top of the original batter.

10. Use a fork and a swirling motion and drag the fork through the chocolate layer and then through the other batter layer.

11. Put the cake in the oven. Bake for around 60 min.

12. Remove from oven and let it sit on a wire rack for 10min before removing it from the pan.

13. If you like, you can dust the cake with sifted icing sugar.

Taken from Dr. Oetker's "German Baking Today: The Original" p.28.

Russian Grandmothers' Apple Pie-Cake

This is a great dish for winter, chock full of apples and raisins it’s a really tasty treat that works well with a black milky tea.

Ingredients: Dough
2 sticks unsalted butter at room temp.
1 cup sugar
2 large eggs
1 Tbs. baking powder
½ tsp. salt
Juice of 1 lemon
3.25-3.5 cups plain flour

Ingredients: Filling
10 medium apples (eg Fuji, golden delicious or Ida Reds)
1 cup moist plump raisins
¼ cup sugar
1.25 tsp. cinnamon

Method: Dough
1. Using a stand mixer with a paddle attachment beat the butter and sugar together on medium speed until smooth (2 min).

2.Add the eggs and beat until light and fluffy (3 min or more).

3. Reduce the mixer speed to low and add the baking powder and salt and mix to combine.

4. Add the lemon juice.

5. Slowly add the flour (3.25 cups), making sure to scrape down the bowl regularly. The dough is meant to be soft, but you can add more flour if the consistency is more like a batter. The end product should nearly clean the edges of the bowl as it is being mixed.

6. Scrape out the dough and place it on a work surface. Divide it in half, shape each halve into a rectangle. Wrap in plastic wrap and refrigerate for at least 2 hours.

Method: Filling
1. Peel and core the apples and cut into slices about ¼ inch thick.

2.Toss the apples together with a little lemon juice, and add the raisins.

3. Combine the sugar and cinnamon and sprinkle over the top of the apples. Mix to coat the apples evenly with the cinnamon and sugar.

4. Taste the apples and see if you’d like to add more lemon or sugar.

Method: Assembly
1. Center a rack in the oven and heat to 375F.

2. Grease a 9x12 inch baking dish and place it on a baking sheet.

3. Remove the dough from the fridge. If it is to hard to manipulate let it sit at room temperature for 15min.

4. For the base – use half of the dough and press it into the bottom of the baking dish.

5. Spread the apple filling on top as evenly as possible.

6. Roll out the second piece of dough so that it is slightly larger then the baking pan.

7. Place the dough on top of the apples and tuck in the over hanging edges.

8. Brush the top of the dough with water and sprinkle sugar over the dough. Using a knife cut 6-8 evenly spaced slits in the dough.

9. Bake for 65-80 min until the dough is a golden brown and the juices from the apples is bubbling through the slits.

10. Place the pan on top of a wire rack, and let cool to warm or room temperature.

11. Serve and enjoy!

Taken from the wonderful Dorie Greenspan “Baking from my Home to Yours” pp. 310-11.

Sugar Cookies with Royal Icing

These are great for occasions (valentines day etc). The icing part was difficult for me as I hadn't worked with icing before. It has a remarkably dense texture, which requires watering down with hot water - but not too much - just enough to make squeezing it easier. It takes quite a while for the icing to dry (depending on the humidity it can either be 3 hours or up to overnight) so it is best to prepare these in advance.

Ingredients: Cookies

1.25 cups unsalted butter at room temperature

3/4 cup sugar

1 large egg yolk

2 tsp. vanilla extract

2 cups plain flour

1/4 tsp. salt

Ingredients: Royal Icing

3 egg whites at room temp

1/4 tsp. cream of tarter

1 lb. icing sugar, sifted

Method: Cookies

1. Using a stand mixer with a paddle attachment cream the butter until fluffy.

2. Add the sugar in three separate additions – beating at low speed for 2 min after each addition (make sure that you use a rubber spatula to scrape the walls and bottom of the bowl before each addition to ensure the butter is uniformly integrated).

3. Add the egg yolk and vanilla extract and mix until well combined.

4. Whisk together the flour and salt and add to the butter mixture using low speed, until just combined.

5. Scrape the dough onto a work surface and divide into 4 part. Make these into flat discs and wrap them in plastic wrap and refrigerate for at least 2 hours.

6. After at least 2 hours of refrigeration, preheat the oven to 350F. Lightly grease two baking sheets.

7. Remove the dough from the fridge and let stand at room temp for 15 min.

8. Working with one disc at a time roll the discs between two pieces of plastic wrap until 1/8-1/4 (3-6mm) thick.

9. Cut shapes out of the dough and place on the prepared baking sheets. Repeat with all four discs of dough.

10. You can re-roll the scraps once before the biscuits loose their texture. So if you have left over dough after the second rolling, throw them out. If you have detailed cuttings (like the ones I used which had jagged edges) refrigerate for 15-20 min before putting in the oven.

11. Bake for 10-12 min until they are lightly golden on the bottom.

12. Let cool for around 10 min on the baking sheet and then using a metal spatula place on a wire rack to cool completely.

Method: Royal Icing
1. Using stand mixer with very clean bowl place the egg whites cream of tartar and beat on medium speed using a whisk attachment until frothy.

2. Reduce the speed to low and slowly add the icing sugar until blended.

3. Beat on high until thick and glossy.

4. Add food coloring if desired.

Method: Assembly
1.Using a pastry bag with a thin tip attached to it (I used a 4 which was pretty big) place some royal icing in the bag. Make sure to cover the icing very tightly with plastic wrap as it dries out very quickly.

2. Try and squeeze a line around the edges of the shape you desire, if it is really hard to do this remove the icing from the bag and place it in a small bowl. Add a little bit of hot water and mix well until you think you have reached a consistency which would make it easier to ice.

3. Once the outline has been complete, draw lines close together inside the shape using the same icing color.

4. With a pastry brush merge the lines. If you require more icing simply put more one.

5. If you want to add other colors as a layer effect – wait at least three hours until you add the additional color.

6. Wait 3-12 hours until the icing is dry and then enjoy

!

Taken from Williams-Sonoma "Cookies" pp. 14-5 and 99.

Almond Custard Buns

These were inspired by one of my favorite German treats: Bienenstich (http://rhid-baked.blogspot.com/2007/07/bienenstich-bee-sting.html). Instead of making it a slice I simply made individual buns. These are both milky and crunchy with a touch of honey for sweetness.

Ingredients: Basic Brioche Dough (use half the dough for this recipe. Make sure to make the whole batch though – as yeast dough is really hard to make in different quantities).
2 packets of active dry yeast
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch milk
3.75 cups all-purpose flour
2 tsp salt
3 eggs at room temperature
1/4 cup sugar
3 sticks of unsalted butter at room temperature (but still slightly firm) cut into 2 Tbs pieces

Ingredients: Filling (the custard is good for using the whole brioche recipe – it makes a lot)

80g custard powder

500mL full fat milk

250mL whipping cream

100g sugar

3.5 Tbs. butter cut into small bits

Ingredients: Topping
100g chopped almonds
100g butter
50g sugar
1.5 tsp. honey
1.5 Tbs. whipping cream

Method: Brioche
1. Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.

2. Add the flour and salt, and fit the mixer with a dough hook.

3. Put a tea towel over the mixer (to prevent the flour from covering everything when you mix it).

4. Turn the mixer on and off for a few short pulses, then remove the towel.

5. Increase the mixer speed to medium-low and mix for 1 - 2mins, just until the flour is moistened.

6. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar.

7. Increase the speed to medium and beat for around 3 min, until the dough makes a ball.

8. Reduce the speed to low and add the butter in 2 Tbs sized chunks, beating until each piece is almost incorporated before adding the next piece. The dough will soft, and more like a batter then a conventional dough at this stage.

9. Increase the speed to medium-high and continue to beat until the dough pulls away from the side of the bowl (around 10 min).

10. Transfer the dough to a clean bowl, and cover with plastic wrap. Leave to rise in a warm place for 30-40min.

11. Pick the dough up from the sides, and let it fall back down into the bowl with a slap.

12. Cover with plastic wrap and place in the fridge. Every 30min for the next 2 hours, slap the dough down in the bowl.
13. Leave the dough in the fridge overnight.

Method: Filling

1.In a saucepan add the custard powder and a little of the milk. Stir to blend in making sure there are no lumps.

2. Add the rest of the milk and add the cream and 100g sugar. Stir well to incorporate.

3. Put the heat of the stove top onto medium-high and with a whisk stir the custard mixture until it becomes thick (the whisk should leave visible gouges in the custard).

4. Take the saucepan off the stovetop and add one piece of butter at a time, making sure to combine the butter well before adding another piece.

5. Leave the custard mixture to cool down to room temp (periodically whisk it to make sure it doesn’t form a skin).

Method: Topping
1. In a medium pan, over medium-low heat combine the sugar, butter, honey and cream.

2.Stir and wait for the mixture to boil.

3.Once it has boiled stir in the almonds.

4.Take off the heat, and allow to cool down (10min).

Method: Assembly
1. Line a two baking sheets with parchment paper.

2.Using half the chilled dough, roll it out into a rectangle on a floured bench top (12” X 16”).

3. Spread half the custard onto the dough leaving 1 inch spare around the edges.

4. Sprinkle on a handful of almonds – crunching them in your palms as you do so.

5. Roll the dough from one of the smallest edges towards the other. Roll as tightly as you can.

6. Here you can wrap the tightly rolled rounds in plastic wrap and freeze for later use (to use frozen, defrost overnight in the fridge then take them out and let them rise for around 1.5 hours and bake as directed below).

7. With a sharp knife trim the dough at the ends. Cut the log into 1 inch pieces.

8. Place on the lined baking sheets making sure to leave room around each.

9. Place 1 Tbs. of the topping on each round.

10. Lightly cover the rounds with wax paper and set the baking sheets in a warm place to rise for 1.5 hours.

11. Heat the oven to 375F.

12. Bake for 25 min (they are done when they are puffed, and a light brown).

Dough taken from Dorie Greenspan's "Baking from my home to yours" and topping from "German Baking Today" by Dr. Oetker pp.134-6.

Brioche Custard Snails

I love this dough – it’s rich, smooth and wonderfully buttery. This is a lot of work to make, and unless you have arms of steel I would recommend using a stand mixer for this recipe.

These snails are lovely. The rich dough is wound around a dense custard and sprinkled with rum soaked sultanas (raisins).

Ingredients: Basic Brioche Dough (use half the dough for this recipe. Make sure to make the whole batch though – as yeast dough is really hard to make in different quantities).

2 packets of active dry yeast

1/3 cup just-warm-to-the-touch water

1/3 cup just-warm-to-the-touch milk

3.75 cups all-purpose flour

2 tsp salt

3 eggs at room temperature

1/4 cup sugar

3 sticks of unsalted butter at room temperature (but still slightly firm) cut into 2 Tbs pieces

Ingredients: Filling (the custard is good for using the whole brioche recipe – it makes a lot)
80g custard powder
500mL full fat milk
250mL whipping cream
100g sugar (and 1.5 tsp sugar separately)
3.5 Tbs. butter cut into small bits1 cup plump raisins
3 Tbs. dark rum
¼ tsp. ground cinnamon

Method: Brioche

1. Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.

2. Add the flour and salt, and fit the mixer with a dough hook.

3. Put a tea towel over the mixer (to prevent the flour from covering everything when you mix it).

4. Turn the mixer on and off for a few short pulses, then remove the towel.

5. Increase the mixer speed to medium-low and mix for 1 - 2mins, just until the flour is moistened.

6. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar.

7. Increase the speed to medium and beat for around 3 min, until the dough makes a ball.

8. Reduce the speed to low and add the butter in 2 Tbs sized chunks, beating until each piece is almost incorporated before adding the next piece. The dough will soft, and more like a batter then a conventional dough at this stage.

9. Increase the speed to medium-high and continue to beat until the dough pulls away from the side of the bowl (around 10 min).

10. Transfer the dough to a clean bowl, and cover with plastic wrap. Leave to rise in a warm place for 30-40min.

11. Pick the dough up from the sides, and let it fall back down into the bowl with a slap.

12. Cover with plastic wrap and place in the fridge. Every 30min for the next 2 hours, slap the dough down in the bowl.

13. Leave the dough in the fridge overnight.

Method: Filling
1.In a saucepan add the custard powder and a little of the milk. Stir to blend in making sure there are no lumps.

2. Add the rest of the milk and add the cream and 100g sugar. Stir well to incorporate.

3. Put the heat of the stove top onto medium-high and with a whisk stir the custard mixture until it becomes thick (the whisk should leave visible gouges in the custard).

4. Take the saucepan off the stovetop and add one piece of butter at a time, making sure to combine the butter well before adding another piece.

5. Leave the custard mixture to cool down to room temp (periodically whisk it to make sure it doesn’t form a skin).

6. In a small saucepan soak the raisins in hot water for 4 min.

7. Drain them, and then place them back in the saucepan. Warm them over low heat until they become quite hot (stir constantly).

8. When they are hot, take them off the stove and pour over the rum.

9. Stand back and ignite the rum. Wait until the flames die out and then cover the raisins with a lid.

10. Mix the sugar and cinnamon together.

Method: Assembly
1. Line a two baking sheets with parchment paper.

2.Using half the chilled dough, roll it out into a rectangle on a floured bench top (12” X 16”).

3. Spread half the custard onto the dough leaving 1 inch spare around the edges.

4. Sprinkle on the cinnamon and sugar.

5. Sprinkle on the raisins.

6. Roll the dough from one of the smallest edges towards the other. Roll as tightly as you can.

7. Here you can wrap the tightly rolled snails in plastic wrap and freeze for later use (to use frozen, defrost overnight in the fridge then take them out and let them rise for around 1.5 hours and bake as directed below).

8. With a sharp knife trim the dough at the ends. Cut the log into 1 inch pieces.

9. Place on the lined baking sheets making sure to leave room around each snail.

10. Lightly cover the snails with wax paper and set the baking sheets in a warm place to rise for 1.5 hours.

11. Heat the oven to 375F.

12. Bake for 25 min (they are done when they are puffed, and a light brown).

Dough and raisins taken from the stunning Dorie Greenspans's book "Baking from my home to yours" pp. 56-7, 48-50.

Blondies (full of good bits)

These blondies (the other brownie..) were really easy to make. They have a rich buttery flavor, with loads additions (two types of chocolate, butterscotch chips, walnuts and coconut). A very easy and rewarding thing to bake!

Ingredients
2 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter at room temp.
1.5 cups packed light brown sugar
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
3 oz. bittersweet chocolate
3 oz. semisweet chocolate
1 cup butterscotch chips
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

Method
1. Preheat the oven to 325F. Butter a 13 x 9 inch baking pan and place it on a baking sheet.

2. In a medium bowl whisk together the flour, baking soda, baking powder and salt.

3. Using a stand mixer with a paddle mix the butter on medium speed until smooth and creamy.

4. Add the two sugars and beat for 3 min (or until well combined).

5. Add one egg at a time and beat for 1 min after the addition.

6. Beat in the vanilla extract.

7. Adjust the speed of the mixer to low and add the dry ingredients. Mix until just combined.

8. With a rubber spatula mix in the chocolate, butterscotch, walnuts and coconut.

9. Scrape into the baking pan, Spread out with the rubber spatula.

10. Bake for around 40 min (check after 30 min - you want a knife to come out clean when inserted in the center).

11. Put the baking pan on a wire rack, and let it cool for 15 min. Then turn the blondies out onto the wire rack. Invert the rack and cool the blondies the right side up.

12. Cut into pieces. These will keep for 3 days at room temp. when they are wrapped tightly. You can also freeze them for 2 months.

Taken from the amazing "Baking from my home to Yours" by Dorie Greenspan pp 108-9.