Sunday, September 27, 2009

Rainy days and Mondays...

...Or Sundays! The time to curl up, get your work done, and do some baking! Today is a gloomy day in New York so I think I'll make a pot of English Breakfast and make something yummy!

Let's share our favorite rainy day recipes here! Don't be shy!

My favorite dessert for the cooler months is a British staple. Treacle Sponge Pudding. The recipe I will provide is from Tea and Sympathy, here in Manhattan. The thick golden syrup that makes the pud can be bought at many grocery stores and all gourmet groceries. Don't be afraid to slather it in hot custard and enjoy the delicious combo of hot and sweet! My mouth is watering just thinking about it!


1 cup (2 sticks) unsalted butter
1 cup sugar
4 eggs
A few drops of vanilla extract
2 cups sifted all-purpose flour
1 heaping teaspoon baking powder
1 1/4 cups Tate & Lyle Golden Syrup (a little extra will do no harm).

With an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, along with the vanilla.
With a spatula, fold in the flour and baking powder and mix until smooth.
Preheat oven to 350F.
Butter and flour a 10-inch round Bundt pan.
Pour the syrup into the pan, then spoon in the sponge batter, gently smoothing the top with a spatula.
Bake for about 30 minutes; the sponge should be golden on top.
Remove the pudding from the oven and let it cool for 2-3 minutes. Place a plate on top of the Bundt pan, then quickly but firmly turn the plate and pan upside down to release the cake onto the plate.. You may need to loosen the edges very slightly with a knife before you flip it.
Serve with hot custard.


3/4 cup heavy cream
1 cup whole milk
1/4 cup plus 1 Tbsp granulated sugar
1/2 teaspoon vanilla extract
4 egg yolks

Heat cream, milk, sugar, and vanilla until hot but not boiling. Remove from heat, whisk in egg yolks.

What do you love to bake?

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