For people who don’t know me in real life, I should explain I have a real aversion to liquid foods – I don’t eat custard or gravy because the consistency freaks me out.
#Lemon curd bakewell tart full#
*Hello daddy, yes I did eat my first ever full bowl of soup because it was very thick and chunky. Immediately drizzle with lines of melted dark chocolate, then run a skewer through to create the traditional feathered effect. To decorate like a traditional Bakewell tart (when cooled) cover with a thin layer of water icing (icing sugar and enough water to get a good consistency). Spread this mixture over the lemon curd to three-quarters fill the pie. Bake on a hot baking tray in the oven for 40 minutes at 180✬ Line a 8 1/2 inch pastry tin with the pastry, press into the fluted edges and spread lemon curd all over the pastry case.Ĭream the butter and sugar together, then add the lemon extract and unbeaten eggs, one at a time. Lemon curd (maybe a generous 1/3 of a jar) Pinch, 1 tsp sugar and 1/4 tsp baking powder) When I asked my friends for a quote, M said something along the lines of “I don’t really like eating puddings, but I think I’m going to have thirds.”Ĩoz short crust pastry (made with 8oz flour, 4oz marg, It was pretty straightforward to make and was a resounding success – we did the Great British Bake Off pastry test and the base was perfectly cooked.
I chose lemon curd ** and so decided to use cake crumbs so the flavours wouldn’t be in competition with each other.
The recipe suggested using jam or lemon curd, and also gave a choice of ground almonds or cake crumbs. Lots of the recipes in the book are quite different from what I/we eat nowadays so it felt safe to start with a recognisable dish. After a short interlude was dessert, made by my fair hands.įlicking through the Radiation Cookbook yesterday the recipe that jumped out was Bakewell Tart. Next we had a lovely chicken, ham and leek pie with a puff pastry top with piles of roast potatoes and veg. Lots of energy was spent playing peek-a-boo with the toddler and running after him so it was a good job we had a hearty lunch.įor starters we had a very thick tomato, pepper and chorizo soup* with garlic and rosemary focaccia bread. Last weekend I had a lovely Sunday lunch and afternoon watching football/cooing over a friend’s 3 and 19 month old boys.
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