Tag: Fruit

• Hedgerow fruits curd

  

  This is a sublime flavour for a fruit curd – and makes use of the surfeit of bountiful berries in late summer/early autumn.

  Ink Sugar Spice

  September 13, 2015

  Autumn, British, Food, Food skills, Fruit, Preserves & creams

  blackberries, Fruit, hedgerow, lemon curd, preserves, raspberries

• Pomegranate, plum and strawberry curd

  

  I love fruit curds – very retro and very under appreciated. Not only are they great in sandwiches, on toast and for scones and pancakes and similar things, but I often use them as either cake or tart fillings. I sometimes mix them with a little whipped cream or will use them in place of […]

  Ink Sugar Spice

  May 24, 2015

  Autumn, British, Dessert, Food, Fruit, Ingredient information, Preserves & creams, Summer

  curd, Fruit, plum, pomegranate, preserves, strawberry

• Bakewell tart with blackberries

  

  I make Bakewell tart fairly often as it’s a bit of a family favourite. This weekend we drove through Bakewell en route to the spa town of Buxton. Bakewell is about a 40 min drive away even though we do live in the same county. All the towns in that area are just gorgeous; beautiful […]

  Ink Sugar Spice

  July 21, 2014

  Autumn, Baking, British, Dessert, Food, Food history, Fruit

  Bakewell pudding, Bakewell tart, blackberry, frangipane, Fruit, pastry

• Apricot, apple and almond Chelsea Buns

  

  I was just thinking I hadn’t made an enriched dough recipe for a while… Background/history of the recipe Chelsea Buns are a specific version of a traditional, rolled enriched and sweetened bread. Unusually for a bread, their origins are actually known, as they were invented at the Chelsea Bun House in London, probably in the […]

  Ink Sugar Spice

  June 27, 2014

  Autumn, Baking, Bread, British, Cakes, Dessert, Food, Food history, Fruit, Winter

  almond, apple, apricot, Chelsea buns, enriched dough, Food history, Fruit, nuts, sticky buns, yeast