alice.fevronia on LTK

Syrup Sponge, The ultimate comfort bake! - 6 tbsp golden syrup - 175g butter - 120g soft brown sugar - 3 large eggs - 175g self-raising flour - 1 tbsp vanilla essence 1. Grease a pudding bowl generously with butter, and then cut out a small circle of parchment paper to sit at the bottom which will help the sponge release. 2. Pour 3 tbsp of the golden syrup into the bottom of the pudding bowl. 3. Cream together the rest of the golden syrup with the butter and soft brown sugar until pale. 4. Add the eggs and flour in parts, alternating between the two, and finally the vanilla and mix until smooth 5. Transfer the batter to the pudding bowl and then cut out rounds of both tin foil and parchment paper double the size of the top of the pudding bowl. 6. Fold them both on the middle of the circles, and then fold back on themselves to create a pleat, so that there is room for expansion, then use a piece of string to tie around the outside tightly. 7. Tie another piece of string from underneath the bowl to tie on top, which will be the handle to help get it in and out of the steamer. 8. Place the pudding bowl on a heat proof dish inside a large saucepan, and fill it with boiling water, to half way up the side of the bowl. 9. Cover with a lid, and let it simmer on a low heat for about 2 hours. 10. After about 1hr 45 mins, use a skewer to poke through check the sponge. It is ready to come out any time after the sleet comes out clean. 11. Leave to cool for a few minute, then turn out onto a plate and the pudding should fall out. 12. Drizzle with more syrup, and serve with custard or ice cream, or however you like it! LTKhome LTKxAFeurope LTKSeasonal

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🎨🍏 a pastry canvas for a prettier pie!

I want to show how to make an Apple and Blackberry Painted Pie and turn something quite ordinary into a work of edible art! You don’t need any fancy equipment just a few shades of food colouring and a bit of creativity!

If you want to give it a go, you will need:

Pastry:
• 200g cold unsalted butter
• 400g plain flour
• Pinch of salt
• 2 tbsp caster sugar
• 2 egg yolks
• 4-5 tbsp cold water
• Food colouring (I can bring)

Filling:
• 6 Granny Smith apples
• 75ml water
• 60g soft brown sugar
• 125g blackberries
• 2 tbsp caster sugar
• 1 tbsp cornflour

Method:

1. For the pastry, blitz the flour, sugar, butter and salt in a food processor, or rub together by hand.
2. Add in the egg yolks and water a tbsp at a time until it comes together into a dough. Roll out to around half a cm thick.
3. Grease an 8 inch pie tin, and using your fingers to work it to the edges, line the tin with the pastry, trimming around the outside.
4. For the filling, peel, core and chop the apples into chunks, and cook in a pan with the water and brown sugar until they are tender.
5. Let them cool, then toss in a bowl with the blackberries, caster sugar and cornflour.
6. Place the filling on top of the pastry in the pie dish, and cover with another disc of pastry, using your hands or a fork to crimp the edges together.
7. With any leftover pastry, create your design, and make sure to use a knife to prick a few holes to allow any steam to escape.
8. Use food colourings to add colour and decorate your pie.
9. Bake at 180°C for around 30 minutes, until the pastry is a lovely deep golden brown.

🍂🎃 Pumpkins in October? How novel. But these little rolls are fun to make and delicious to eat. It’s soup season, so get dipping! 🥣🍂

Makes 8 mini pumpkin rolls:

- 130g pumpkin purée (if you’re in the UK, the tins can often be found in international food stores)
- 150ml warm whole milk
- 7g dried active yeast
- 60g melted butter
- 1 tsp salt
- 375g plain flour
- 1 egg (for egg wash)
- Handful of cashew nuts

1. Mix the warm milk with the melted butter, salt, pumpkin purée and yeast, and give it a good stir.
2. Add the flour and mix until it comes together into a dough.
3. Knead on a lightly floured surface for around 10 minutes until smooth. If it’s too sticky you can add a little extra flour but not too much, and it should become less sticky as you knead.
4. Form into a ball, and leave in a lightly oiled, covered bowl for around 1 - 1.5 hours until doubled in size.
5. Pinch down the dough and divide quality into 8 balls (around 85-90g)
6. Use string to loosely tie around the pumpkins to divide them into 6 segments. You can do this with 3 pieces of string, or with 1 long piece that wraps around, whatever you find easiest.
7. Cover loosely with cling film, and leave to prove for another half an hour, until the pumpkin shape has formed.
8. Meanwhile preheat the oven to 190°C.
9. Mix the egg with 1 tbsp water and brush the rolls with egg wash.
10. Bake for around 25-30 minutes until a lovely golden brown.
11. When cool enough to touch, cut off the string and poke a hole in the top to add the cashew nut.
12. Enjoy! 🎃

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