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January 01, 2019
I'm conscious we're in the New Year season and resolutions of sacrifice and self-denial abound. Veganuary, dry January and a plethora of hair-shirt virtue signalling to kick start procrastinated health regimes. Well, I think the country is suffering enough so in a contrarian fashion here's a delicious treat that's easy to make and scrummy to eat.
Shortcrust pastry: 175g plain flour 62.5g unsalted butter (room temp) 62.5g caster sugar 1 egg + ½ a yolk Pinch of salt Icing sugar |
Pecan pie filling ingredients: 2 eggs 20g unsalted butter (melted) 200g golden syrup 75g dark muscovado sugar ½ tsp vanilla extract 150g chopped pecans |
July 19, 2025
Caramelised Spanish toast — or "Torrijas caramelizadas" — is a heavenly Spanish dessert that's especially beloved during Easter but enjoyed year-round for its rich, indulgent flavour and custardy texture...
July 18, 2025
You can fake it with the ‘head upside down and empty a can of hairspray’ trick, but I don’t recommend this. For volume that looks and feels natural and lasts, the following ideas help. The more techniques you use the more lasting the volume.
July 18, 2025