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Dear followers,
In the past weeks I have come to a terrifying realisation: I don’t have a chocolate chip cookie recipe on regular rotation. Its about high time that changed, so I decided to go on a little mission.
While it would be magical to try out every single cookie recipe in the world and find my favourite, that would take time and patience that I just don’t have (mainly patience). The wondrous internet gives me two recipes to work with:
The New York Times says that Jacques Torres has the best chocolate chip cookie recipe.
David Lebovitz says his chocolate chip cookies are better than the NYT ones.
hmmm.
It seems we have a battle on our hands.
*ding ding ding*
The Lebovitz: Thin, chewy, crispy on the edges. Akin to a Mrs. Higgins (oh queen of all cookies!). Nutty and rich flavour. Easy to make!
The Torres: Thicker, more cake-like. Heart warming and delicious like only a frenchman could create. Different to the Lebovitz but good in its own way but the recipe was a wee bit tedious. It really depends on what kind of texture you like best in a cookie!
The Verdict: Here I have two beautiful cookies, each one deserving of the title. But only one can go on to become America’s Next Top Mod- I mean, my favourite cookie. I have to say based on the judges (My brother and sister) and how easy the recipe was, Lebovitz wins this one.
Sorry, Jacques.
The Lebovitz:
350g plain flour
3/4 teaspoon baking soda
1/8 tsp salt
225g unsalted butter, at room temp
1 cup brown sugar
3/4 cup caster sugar
1 tsp vanilla
2 free-range eggs
150g hazelnuts/walnuts/whatever you like (Lebovitz says 225g but meh)
400g (ridiculous!) dark chocolate - Use Whittaker’s dark block! I know its all very food snob-ish to claim to only use 70% or above cocoa content but lets be honest, that stuff tastes horrid. Chop it with a knife - that way you get chunks of chocolate and teeny little flecks that disperse in the cookie too!
In a bowl, whisk flour, baking powder, salt.
In a separate bowl, beat together butter, both sugars, and vanilla until smooth. Beat in the eggs, one at a time. Stir in the flour mixture, then the nuts and the chocolate.
Divide the dough into quarters, roll each quarter into a log about 23cm long. Wrap in glad wrap and refridgerate for 24 hours.
Friends, I feel your pain. 24 hours is a big ask to wait for homemade cookie deliciousness and I know its hard but you can get through it. It will make a big difference to the end result. Here are some things you could do while you wait:
- Catch up on Grey’s Anatomy - GASP I won’t spoil it, but seriously catch up!
- Do your ethics assignment…lol JK
- Go for a run - yes thats right, im a ruthless athlete now!
- Look at my other blog posts (shameless plug)
- Listen to Ed Sheeran
- Look at funny pictures of cats on the internet
Thank God thats over. Take out your cookie logs and slice them into 2cm thick slices.
Lay out on a baking tray with 3inches between each one, they’ll spread out as they cook.
Bake for about 8 mins, rotate the baking sheet, bake for a further few mins. Take out when the centre has just turned golden-brown.
I’d tell you to let them cool a bit so that the chocolate doesn’t burn your mouth, but then I’d be a hypocrite.
Make a double batch. After the refridgeration time, slice and store the sliced cookie dough in the freezer. When its exam time, and you can have instant homemade cookie gratification and comfort, you’ll thank me.
As always, Happy Eating <3
source: http://theapartmentbaker.wordpress.com/2011/09/30/david-lebovitzs-chocolate-chip-cookies/
p.s. try the torres cookies too! http://www.nytimes.com/2008/07/09/dining/091crex.html
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Its March now, back to uni for the lot of us! Whether its because baking is comforting, or because cafe muffins are overpriced, or because I wanted something with berries to take for morning tea (r.i.p summer) these muffins needed to be made.
These are ridiculously easy and quick to make, make a batch on Sunday night for the flatties to take to uni for the week (or give to your favourite flatties whose flat doesn’t have an oven - Rachel & co, next week I promise)
I have tried many, many muffin recipes and they’re just not quite right. Muffins need a crunchy top, they need to be sweet and crumbly on the inside and they need to be actual muffins, NOT cupcakes.
Ahh, this is the perfect opportunity for my cupcakes vs muffins rant! Definitely one of my top five rants. Here we go:
- Muffins are technically a quickbread (no yeast) and are made by combining the wet ingredients with the dry until just mixed. Cupcakes are literally cakes, i.e. cream butter and sugar, add eggs, then dry ingredients
- Cupcakes are generally smaller than muffins
- Cupcakes are iced, muffins are not
- Muffins are sweet or savoury, cupcakes are sweet
Anyway, as it turns out, Donna Hay knows her shit! These are wonderful, hot out of the oven the big crunchy muffin tops will make you weep tears of joy over your Musculoskeletal notes.
This works best with sour berries because they contrast nicely with the sweet muffin base - raspberries, sour blueberries are great.
Ingredients:
375g self raising flour
1 tsp baking powder
200g caster sugar
125ml (1/2 cup vege oil)
125ml milk + a few extra tbsp
1 free-range egg
1 tsp vanilla
300g (handful, however much you like) berries, fresh or frozen
Sift dry ingredients into a bowl. Whisk wet ingredients in another bowl. Combine and mix just until no patches of dry ingredients remain (Don’t overmix). Add a few more tbsp of milk if required. Mix in the berries.
Spoon mixture into a 12-hole muffin tin lined with paper liners. Sprinkle some extra caster sugar on top. Bake in a preheated 180degree oven for 15-20 mins or until golden.
The crunchy tops will remain crunchy until the next day when they will be delicious chewy tops. Keep in an airtight container.
Happy eating <3
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My dad loves fishing. Weather has been especially good lately so we have a nearly constant supply of fresh fish (no complaints here) and apart from good ole’ fish and chips, here is a great summer lunch using snapper :)
This was originally my re-make of a ‘fish of the day’ dish that I had at Iguacu restaurant in Parnell a couple years back, which had fresh snapper panfried and served with mashed potatoes with caramelised red onion. That weekend I went to the supermarket with my mum and decided on dill to go with the fish, and decided to give my balsamic cherry tomato idea a go and ta-daa my new favourite way with fish.
It really doesn’t get better than just-caught snapper (a cheaper alternative would be john dory which is great too!), cherry tomatoes from our lil veggie garden and my favourite carb, potatoes.
The tomatoes are fried in a teeny bit of balsamic vinegar which pretty much creates little sweet bursting gems that kinda explode with flavour as soon as you bite into them, they’re probably my favourite part of this dish.
Dill is like a milder version of fennel (think really mild flavour of licorice) and is kinda fragrant and fresh-tasting - it goes great with the fish and the ginger in the marinade too!
Give it a go, its super easy and the results are deeelish. The whole dish is super summery, light and fresh :)
Ingredients: to serve two
2 Snapper fillets
couple teaspoons fresh chopped dill
1 clove garlic
1 tsp grated fresh ginger
couple tablespoons olive oil
two handfuls cherry tomatoes, halved
1 tsp balsamic vinegar
3 medium potatoes
half a large red onion
knob of butter
1 tbsp whole milk or cream
salt and pepper, to taste
2 handfuls baby spinach leaves
Marinade the fish: Lay the snapper filets on a plate. Season with salt and pepper, then rub on the chopped garlic, ginger, and dill. Drizzle with olive oil, then flip and season the other side with the same ingredients. Cover and refridgerate for an hour (you don’t really have to :P)
Prepare the smashed potatoes: Chop potatoes into chunks and boil in salted water until fork tender. Drain and set aside.
Slice red onion and cook in 1 tbsp olive oil and a good pinch of salt on medium heat for 5-10mins. You don’t want the onions to brown but to get soft and caramelised. Set aside.
Mash up the potatoes (leave the skins, they’re the best part!) with a little milk and butter, adding more to get the consistency you want. Season well and stir through the caramelised red onions.
Prepare the tomatoes: In a small pan on high heat, fry the cherry tomatoes in a tbsp or two of olive oil, season with salt and add the balsamic vinegar. Fry for a couple of minutes until the tomatoes are starting to break down and release their juices.
Cook the fish: Heat a pan to medium-high heat and add a tbsp or two of olive oil. Place the fish in the pan and then leave it alone. Resist all temptation to prod and poke and generally disturb until the edges of the fish go opaque. At this point lift up the fish with a spatula, if the underside is nicely browned then flip and cook another 3 mins or so.
To assemble: Pile up the smashed potatoes and arrange the fish fillet on top. Arrange the baby spinach on the plate and spoon over the hot balsamic tomatoes (the heat and juices of the tomatoes will start to wilt the spinach a bit, yummm).
Dill-seasoned pan fried fish would also go great with my panzanella (recipe below!)
Hope you get to enjoy this out on the deck with friends and the sun shining!
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Last week we went to visit my sister in Hamilton, and after the best farmers market I’ve ever been to (pics + details soon) we went blueberry picking!
Here’s the deal. I love blueberries. I love summer fruit in general, its like candy to me (Having a dentist for a mother kinda does that to you, fruit = candy).
And there will never, ever be enough of those silly little $5 supermarket punnets of blueberries to satisfy me, those’ll be all gone within a few minutes of getting home from the store. I want lots of blueberries. Pick-your-own blueberries at $10 a kilo means I can turn blue eating blueberries and not sacrifice half my university tuition.
Three kilos of blueberries later, I was looking for blueberry recipes.
I flicked through the hummingbird bakery cookbook (again, just amazing!) and saw a recipe for ‘strawberry cheesecake cupcakes’ and decided to make it with blueberries.
Apparently I could have cupcakes AND cheesecake AND blueberries all rolled into one parcel of deliciousness! Sooo much win!
I took these cupcakes to two barbecues last week and they were well received by guests at both - not to mention they were super quick and easy to make :)
Ingredients: makes 12
120g plain flour
140g caster sugar
1.5 tsp baking powder
40g margarine
120ml whole milk
1 tsp vanilla
1 free-range egg
handful blueberries, about 125g
a few shortbread biscuits
For the icing: (note: Cream cheese icing also causes endorphin release and can cure minor burns)
300g icing sugar, sifted
50g margarine
125g cream cheese, cold (don’t use the ‘spreadable’ cream cheese)
1 teaspoon lemon zest
1/2 tsp vanilla
Sift flour, sugar, and baking powder into a bowl and add the margarine. Beat on low speed until all the ingredients are combined, the mixture should resemble breadcrumbs.
Add the milk and vanilla and beat until combined. Add the egg and beat for a couple mins until well combined. Stir in the blueberries.
Pour into cupcake liners till about 2/3 full and bake in a preheated 170degree celcius oven. Bake until the cake springs back when touched, and a wooden skewer inserted into the centre of the cupcake comes out clean.
For the icing: Beat the icing sugar and butter until well combined. Add the vanilla, lemon zest, and cream cheese and beat until smooth and creamy, take care not to overbeat or the icing will become too liquid.
Process the shortbread biscuits into crumbs. When the cupcakes are cooled, spread with cream cheese icing, sprinkle with biscuit crumbs and top with a couple of little pretty little sapphire gems.
Beautiful, bursting, violet blueberries. Soft fluffy sponge. Smooth, tart cream cheese icing. You want to make these babies.
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Last week I read The Help.
Why is it that all I could think afterwards was: caramelcakecaramelcakecaramelcakecivilrightscaramelcake?
This is not the first time a novel has left me with an obsessive need to bake (The secret life of bees = honeycakehoneycakehoneycake) so I knew I had no choice but to give in and make a damn good Southern caramel cake.
After copious amounts of research and comparing countless “Grandma’s authentic Southern Caramel Cake’” I decided on a cake and icing recipe to use. While there were lots of icing variations, this seemed the most common and traditional way to ice this cake.
This is essentially a fluffy, soft, melt-in-your-mouth white cake layered with icing that is not unlike russian fudge; with a rich, warm caramel flavour. This icing really makes the cake what it is - a glowing homage to caramel.
I found that when making this, I even started to think in a Southern accent and had to remind myself that I’m living in New Zealand, and not 1963 Mississippi.
For the cake:
Ingredients:
225g margarine
2 cups sugar
4 free-range eggs
3 cups self-raising flour
1 cup greek yoghurt
2 tsp vanilla
Cream butter until fluffy, then add sugar and beat the crap out of it, (mine spent 10 mins in the mixer) until it almost white in colour and fluffy. Add the eggs to the mixture one at a time, beating in between each addition. Stir in half the flour, then the buttermilk, then the rest of the flour. Add the vanilla.
Grease and lightly flour 3 x 9-inch cake tins, divide the mixture evenly between them, spreading the mixture evenly in the tin. Bake in a preheated 180degree oven for about 20-25 mins.
Cool in their tins for a couple of minutes before removing, and allow to cool completely before icing.
For the icing: (Enough to ice a 2-layer cake, increase by half to ice a 3-layer cake or to eat by the spoonful)
450g brown sugar
1 cup cream (or evaporated milk)
50g margarine
1 Tbsp golden syrup
a pinch salt
2 tsp vanilla
Combine brown sugar, cream, golden syrup over medium-high heat, stirring just until everything is melted. Boil until the mixture reaches soft-ball stage (113degrees celcius on a candy thermometer). The mixture will be smooth and dark. Stir in vanilla and salt, transfer mixture to a bowl and leave to cool until lukewarm. Beat for about 10 mins until mixture thickens and loses its glossiness, the icing will be lighter in colour and spreadable.
To assemble:
Level the tops of the cakes if required. Brush excess crumbs off the cakes with a pastry brush, and sandwich the two (or three) layers together. Spread icing over the top of the cake before spreading it over the edge and onto the sides. Says the icing expert haha.
Now invite the girls over for a game of bridge and to discuss the next society newsletter…
Source: Robyn Stone of “Add a Pinch”, icing recipe was from an online forum
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Quick, easy, healthy, tasty dinner - whats not to love?
This is pretty much a basic stir-fry that is a go-to when I feel like noodles (a.k.a glorious carb #75342) and when we have lots of stir-fry-ish veges in the fridge. It goes by a few ground rules:
- Sesame oil makes all the difference even though you only use very little
- The beef needs to be cooked separately from the vegetables
- Pretty much any vegetable goes, you just need to think about how big to cut everything so that it all cooks in the same amount of time
- That being said, I like to microwave broccoli just a teeny bit because I find it doesn’t go as tender as I’d like if stir-fryed over a high heat from fresh
- Don’t overcook the noodles or they’ll turn to mush when you try to stir-fry them :) Best way to test if they’re done is just to fish out a bit and taste. It should be cooked but not falling apart and still with a little bite to it
Ingredients: serves 2-3
300g chuck tender beef, cut into strips
175g dried egg noodles
1 red capsicum
1 carrot
1 head broccoli
2 sprigs (?) stalks (?) thingys of spring onion
1 clove garlic, finely chopped
1 tsp freshly grated ginger
3-4 tablespoons olive oil
2-3 tablespoons soy sauce
3/4 tsp sesame oil
1 tsp dried chilli flakes (or to your taste)
a squeeze of lemon juice
Heat 1 tbsp vege oil in a wok. Season the beef with salt and pepper and stir fry on high heat until cooked, then remove from the pan.
Cook the noodles in boiling salted water until they’re al dente - cooked but still with a bit of bite to them. Drain and set aside.
In a small bowl, whisk together the olive oil, sesame oil, soy sauce, chilli flakes, lemon juice, ginger, and garlic. Set aside.
Cut the broccoli into florets, and microwave for thirty seconds. Chop the spring onion and julienne the carrots and capsicum.
Heat 1 tbsp vege oil in the wok and stir fry all the veges for about 3 mins until just tender but still a bit crunchy. Add the noodles, the beef, and the sauce mixture and stir fry for no more than a minute or two. Taste and add chilli/lemon/sesame oil/soy sauce to your liking. My seasoning measurements are all approximate since I don’t usually measure as I go!
Finish with a sprinkle of toasted sesame seeds. Then you enjoy, hopefully with chopsticks skills more graceful than mine :)
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Awwhh yeaaah weekend breakfasts!
Like I said before, breakfast is my favourite meal of the day, and weekend breakfasts have always been special in my family. They make the week worth working and everyone can regroup, relax, stretch and sit outside with tea and whatever goodness comes out of the kitchen.
Clearly a lazy weekend breakfast is meant to be just that - lazy. I’m about 30% functional before midday - I wouldn’t torture you with a recipe thats too tedious for the morning and would make you just go for cereal instead (don’t do it! not the cereal!)
So Ina Garten to the rescue once again with her sour cream pancakes.
I’ll let you in on something. When you’re baking and a recipe calls for yoghurt, sour cream, or buttermilk they’re pretty much interchangeable. I just use yoghurt because its always, always in our fridge. Don’t even get fussed about getting the exact one.
Ina makes these pancakes with bits of banana in them but that can get kinda messy so I just grilled the bananas on the side. It’s important to remember that these actually need banana, they wouldn’t be sweet enough on their own but together they are the perfect combination.
Ingredients:
1.5 cups flour
3 tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 cup sour cream/yoghurt/buttermilk
3/4 cup plus 1 tbsp milk
2 free range eggs
1 tsp vanilla
1 tsp lemon zest
Sift dry ingredients into one bowl, whisk the wet ingredients into another. Mix the wet and dry ingredients just until combined.
Heat a pan on medium-low heat (important!) and add a tiny bit of margarine (or use butter if your coronaries don’t matter to you, but don’t use oil).
Heat the oven to the lowest temp it’ll go to and place a baking tray in there.
Ladel a bit of batter into the pan and spread slightly with the bottom of the spoon. Now leave it alone until bubbles start popping on the surface of the pancake, then flip and cook until the other side is done. Add more margarine before cooking each pan-ful of pancakes.
When each pancake is done put it onto the baking tray in the oven to keep warm until you’re ready to serve.
Just before serving, slice a banana lengthwise and lay cut side down onto the pan to get caramel-y and soft and delicious. I realise that some of you out there don’t like cooked bananas, or *gasp* haven’t even tried them. I just want those individuals out there to know that my soul weeps for you. They’re a-maz-ing, full stop.
Top it all off with real maple syrup (usually I’m not fussed about this sort of thing but maple “flavoured” syrup reallllly isn’t the same).
Now sit, eat, and start to wonder what you’re having for lunch.
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You know when you go to a restaurant, and tell yourself you’re going to try something different but when it comes time to order you cave and choose what you always get?
Everytime I go to Portofino I can’t help but order the Penne Al’Arrabiata.
You look at it and you think, okay, plain tomato pasta. Then you taste it and think oh my god, how could they make plain tomato pasta taste so good?!
I’ve been trying to come up with Portofino’s penne at home, and I think I’m almost there. I also think that their chefs are magical and this is the closest us mere humans can get. But its still pretty damn good!
Theres another part to this story. Recently my mum was overseas for a couple of weeks. My mum HATES parmesan cheese. She can’t stand the smell for long enough to taste it, and it generally doesn’t come near the house. I, on the other hand, LOVE parmesan cheese - and so I wasted no time in getting my hands on some parmigiano!
This was pretty much me:
I’ve tried this several times and have figured out just what works to turn a can of tomatoes and some dried penne into OMNOMNOM
With this pasta its really not so much which ingredients, but how you use them.
Ingredients: (Makes two servings or one enormous one)
1.5 cups dried penne (Rigatoni could subsitute)
1 can chopped tomatoes, pureed with a whizzy thing
1 small onion
handful button mushrooms
half a capsicum
1 clove garlic
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
1 teaspoon dried chilli flakes or more if you like
a few kalamata olives
Roughly chop the mushrooms and onion, finely chop the garlic, and slice the capsicum.
Add the penne to a large pot of boiling water along with 2 tablespoons of salt, remember to stir every now and then to stop it sticking.
Put a medium saucepan on high heat, add a tablespoon or two of olive oil.
Add the mushrooms, onion, garlic, capsicum, oregano and turn the heat down to medium. Season with salt and pepper. Let the veges soften for about 3 mins, stirring every now and then until the onion is translucent but you haven’t cooked the crap out of them.
Add the tomato paste and cook for another minute, then add the can of tomatoes and chilli flakes. You want medium-low heat for this. Taste for seasoning, then let it simmer away gently for 15 mins, don’t rush it, its worth it :) This is what stops it tasting like just a can of tomatoes!
Add the chopped fresh basil and kalamata olives. Drain the penne but reserve a bit of the cooking liquid. Stir in the penne, a little of the cooking liquid and then add grated parmesan cheese.
Serve immediately. Pasta waits for no one, but if its been sitting for a bit and you’d like to revive it, thats what the reserved cooking liquid is for.
aaaannnnnd this is where you nom.
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The best thing you could possibly do with a lazy weekend morning is go to local farmer’s markets.
My favourite market is the La Cigale French style market in Parnell - its a mix of music, really good fresh fruit & veg, crusty loaves of bread, multicoloured macarons, and incredible almond croissants hot out of the oven.
(I’m mainly there for the croissants)
If you’re one for wandering around and special weekend breakfasts then markets are definitely for you. Breakfast happens to be my favourite meal of the day :)
Today I brought my camera with me…
Look! Whoopie pies! Don’t exactly know what they are but they’ve been all over the food blogs I follow. They kinda look like a mix between a cake and a cookie, hmm, I don’t quite know how I feel about that. These certainly looked lovely - maybe they’re worth a go.
Of course, lots and lots of pretty little macarons!
The fromagerie, beautiful and fascinating though I’m not very brave with cheeses
Really really good produce, which makes me more excited than it does most people haha. They had lovely okra which is really hard to find usually, they always have gorgeous mushrooms, and I cant wait until the summer berries are ripe and bursting and abundant and begging me to eat them.
They also had cute yellow summer squash that I’d never seen before. They looked like flattened little spinning tops and the grocer said that you cook them like you would courgettes. Google tells me that they’re called scallop squash.
Fresh soft pretzels…
And ahhh, the croissants - no picture can ever communicate how a warm sweet almond croissant warms your soul on a grey rainy day. I realise this picture isn’t great but I was kind of in a hurry to um, eat one.
So go! Find a nearby market!
You’ll support local business.
You’ll buy fresh and in season. Why anyone would buy tomatoes in the depths of winter is beyond me! They have absolutely no flavour, they’re overpriced, and there are winter vegetables that are in great shape and are much more deserving of attention.
You’ll find things that aren’t in the supermarkets.
You’ll eat delicious food.
and it’ll be fun :)
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The hummingbird bakery cookbook - amazing, perfect, wonderful.
Only three recipes in and I know this book will never fail me.
Summer has officially begun, and so has a ritual with friends that we hope will become a weekly thing - baking/cooking lessons.
Day one - Brooklyn Blackout cake (dieters avert your eyes)
Damn this was good. Chocolate sponge cake and a homemade egg-less custard as filling/icing. You should know now that I’m not a fan of icing, especially when it takes over the cake and is just really there for show. In this case the custard has a nicer flavour and texture than ganache and is a hell of a lot better than buttercream.
In a strange kind of way its really rich but light tasting at the same time. That being said you’re a stronger person than I am if you can finish more than two slices in one sitting (the one or two slices you do eat are 100% worth it).
Since I didn’t have 3 separate 20cm cake pans I used my one slightly larger one that I always use, which was too small so the cake sunk a teeeeeny bit but after cooling, cutting it in half and filling, it was fine!
And in case you’re still not sure. It tasted really, really, really good :P
NOM.
For the cake:
Ingredients:
100g margarine at room temp
260g caster sugar
2 eggs
1/4 tsp vanilla
45g cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
pinch salt
170g plain flour
160ml milk
Preheat the oven to 170degrees celcius.
Beat butter and sugar until light and fluffy. Add eggs, one at a time. Stir in the vanilla, cocoa, baking powder & soda, and salt. Add half the flour, then all the milk, then the rest of the flour. Mix until well combined.
Spread into 3 x 20cm cake tins.
Bake until a skewer inserted comes out clean - baking time will depend on which size tin you use.
For the chocolate custard:
Ingredients:
500g of caster sugar (wat up diabetes)
1 Tbsp golden syrup
125g cocoa powder
200g cornflour
85g margarine
1/2 tsp vanilla
Put the sugar, golden syrup, cocoa powder, and 600ml water into a large saucepan and bring to the boil over medium heat, whisking occasionally. In a separate bowl, mix the cornflour with 120-200ml water, whisking until smooth. Should be the consistency of thick glue, add an extra 50ml water if you need to but not more than that!
Take cocoa mixture off the heat and whisk in the cornflour mixture gradually. Bring back to the boil whisking constantly until the custard is quite thick. Take off the heat and add the margarine, a spoonful at a time. Stir in the vanilla.
Pour into a bowl and chill until it is completely cooled.
To assemble:
Slice a thin layer off the cake and process into crumbs (or break it up with your hands if you hate having to clean the food processor after).
Spread each layer of the cake, assemble and spread the cooled custard on the top and sides of the cake. Cover the cake with the crumbs.
This will be messy but just go for it.
Chill in the fridge for 2 hours to set. Okay so I didnt do this step but I can’t help but be impatient.
Do as I say, not as I do ;) Happy eating!
