All posts filed under: Baking Corner

Greengage Pie

Can you tell that me and pie are having a special moment? After (sort of) conquering the lattice last week I wanted to give it another go, so it was the first thing that sprung to mind when I came across greengages.. “Cate, what the f**k are greengages?” is a question I know some of you are asking, because I’ve been posting about them on social media this week and gotten a similar response. I don’t know a whole lot about them either, we’ve only just met and we’re still learning about each other, greengages and I. What I do know is that they’re a type of plum, and they like to be treated as such. I know that when it comes to pie, most people like to put the fruit in raw and have it come out lovely and soft and cooked. I like my pie filling jammier, so I cook it on the hob first then again in the oven. That’s just me though, you go ahead and do you. Please don’t be nervous about …

Summer Berry Flapjacks with a Crumble Topping

When I was a child, my Dad used to come and visit me and my little Sister once a fortnight and take us to the cinema. Before we went in, we’d get sweets at the corner shop and hide them in his rucksack (ain’t nobody got time for the expensive stuff they sell at the Odeon). There was one treat in particular that I distinctly remember enjoying, I can recall sitting in my great big soft cinema seat and thinking “I really like this”. It was a flapjack with rhubarb jam in the middle and crumble on top. It was packaged and long-life and processed, but that sort of thing doesn’t matter when you’re young and you’re not allowed sweets very often. The brain works in mysterious ways, and when I was thinking about what to make with some strawberries and raspberries, this is the memory that popped up. I was really winging it with this recipe. I considered baking the flapjack first and then adding the berries and crumble and baking once again. Then I remembered that flapjacks …

Double Chocolate, Marzipan and Almond Cookies

Ok, guys, I just feel I should warn you that these are like crack. It’s like the almondy white chocolatey vibe comes together with buttery chewy sweetness to create some kind of chemical composition that is dangerously addictive to humans. What I’m trying to say here is don’t make a batch and expect to eek it out. These cookies came about through my desire to be one of those people who uses up the odds and ends that they have in the cupboards. I need to be way thriftier with my cooking in general, and this is the way to go about it. I had marzipan knocking about after making those dirty cheating almond croissants earlier in the week and thought it’d be cool in a cookie – it totally is. There’s a lot of painting and decorating going on in my house at the moment and these have seen everybody through the tea breaks very nicely. They’re not bulky cakey cookies (Nigella Lawson’s double chocolate ones come to mind) but thinner, chewier ones that …