Since then, when anyone needs him to do something, there's a bit of a standing joke that I need to make a Bakewell for him first to distract him from the awkward question that's about to be asked. So it seemed appropriate to make one to celebrate his promotion.
|Today's new toddler skill - blind baking a pastry case|
On a slight side note about Miss A, I rarely get the opportunity to drop her off at or pick her up from nursery as she only does 9am - 4pm. But recently, I went to the nursery Jubilee party. Her key worker approached me and asked for a word - the phrase that strikes fear into the heart of every parent.
In the split second between the request and the story, I panicked that she was behind in her learning or she'd been doing something naughty that toddlers do (biting, pinching etc) but no, my delightful little two-year-old has been in the home corner teaching all the other two year olds how to bake. She's stands there with some authority explaining how to correctly attempt to crack the rubber eggs, that you need to cream the butter and sugar first and that it needs to be soft. That you weigh the flour out carefully with a spoon and then it goes into a tin and into the oven but you have to ask Mummy or one of the assorted pets to do it as the oven is too hot for children to touch. Such a proud mummy moment. I now expect that tomorrow, all the children in the Ocean room will know how to blind bake a pastry case :o)
|Ooops, there's a crack in the pastry|
As for Incoming Boss, well I know him pretty well. And I'm well aware of his culinary peccadilloes. He's already tried most of the cakes on this blog that have been earmarked for the office and has been complimentary about all of them. Even Nigella's Bacon Brownies - and he's not a brownie fan. I hope he didn't take the job just so he could have special cakes made for him!
The recipe I adapted for this came from my mum and I blogged about it here. This is the recipe for my twist on the original.
- 250g qty shortcrust pastry
- 125g softened butter
- 125g caster sugar
- 2 medium eggs (rough weight 125g)
- 125g self raising flour
- 50g ground almonds
- 1tbsp Disaronno Amaretto or 1/2 tsp almond essence
- 2t bsp milk
- half a jar of lemon curd
- 8-10 amaretti biscuits, crushed
|Beautifully decorated, two-year-old-stylee|
- Essential equipment - 9" loose bottomed flan tin
- Preheat the oven to 180c/160c fan/gas 4
- Roll the pastry to 5mm thick and large enough to cover the base and sides of your flan tin.
- Line the tin with the pastry, prick the base over with a fork, add a circle of parchment weighed down with baking beans and bake for 25 mins.
- Meanwhile, cream the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, adding 1tbsp of the flour with each addition to prevent curdling.
- Add in the Disaronno Amaretto or almond essence then beat in the almonds and flour and 2tbsp of milk.
- Remove the baking beans and parchment and bake for a further 10 minutes.
- Remove the pastry case from the oven, cover the base with the curd and then top with the sponge mixture.
- Sprinkle the sponge with the crushed amaretti biscuits.
- Change the oven temp to 190c/170 fan/gas 5 bake until golden and springy to the touch - approx 25 minutes.
- Leave to cool in the tin until completely cold then transfer to the serving dish.