Hey guys! I feel like I’ve not shown much love to the blog lately. Anyone else find that life is always extra hectic in the run up to Christmas?! I do however post much more regularly over on my Instagram so head over there to keep up to date!
This month, I had the pleasure of working on some bakes inspired by the brand new film, Paddington 2. I have to admit, I'm much more of a thriller and crime lover when it comes to movies but after seeing an advanced screening of Paddington, I was pleasantly surprised! It was such a warming film with plenty of laughs and sweet treats thrown in.
I'm guessing that the first thing that springs to mind when you think of this lovable bear is his penchant for marmalade sandwiches. Wonderfully tangy, sticky and perfect on hot toast, marmalade is somewhat of an acquired taste. As with most things, homemade tastes far superior to the shop bought kind. Seville Oranges which are needed for a traditional marmalade are only in season for a few weeks in winter so if you can;t get a hold them , simply use some standard oranges for a lighter, sweeter marmalade.
Not content with just having marmalade with my breakfast, I've also thrown some into a cozy winter Bread and Butter Pudding. Paddington Bear would definitely be proud of this one. Crisp on top, soft and custardy underneath with chunks of tangy marmalade running through it, this is real comfort food. Be sure to use stale bread for this - or else you'll be left with an unpleasantly soggy mess!
Paddington Bear is also known for his all round sweet tooth, so I also came up with a quick and easy traybake for you to have a go at. Traybakes really take out all the fuss and faff of layering, filling and decorating. They're definitely my go to when I need something for lots of people but in record time. I went for a white chocolate mud cake traybake, which is a bit of a mouthful but oh so delicious. It's a bit more dense and creamy than a standard vicky sponge but still incredibly moist and is one of those cakes that improves after the first day. So it's great for making in advance *yay!*
As this cake is quite sweet, I've just topped it with some vanilla whipped cream. Don't decorate until you're ready to serve and remember to store any leftovers in fridge due to the fresh cream. But do also feel free to go all out and decorate with any buttercream of your choice.
Last but not least, I put together a bit of a showstopper cake to celebrate the 100th Birthday of Paddington Bears very special Aunt Lucy. This mammoth cake was topped with all of Paddington's favourite things including marmalade sandwiches, lots of sweet treats and his beloved suitcase.
You can find the recipes for the marmalade and bread & butter pudding here in the Padddington 2 Cookbook.
W H I T E C H O C O L A T E M U D C A K E T R A Y B A K E
R E C I P E
250g White Chocolate
170g Caster Sugar
2 tsp Vanilla
250g Plain Flour
1 tbsp Baking Powder
¼ tsp Salt
400ml Double Cream
1 tsp Vanilla Bean Paste or Extract
M E T H O D
Preheat oven to 160C/Gas Mark 3. Grease and line an 8inch or 9inch square pan.
Add the chocolate, butter, milk and sugar in a bowl set over a pan of simmering water. When the butter and chocolate have melted, remove from the heat and allow to cool for 10-15 minutes.
Whisk in the vanilla and eggs to the chocolate mixture.
In a separate bowl, whisk together the flour, baking powder and salt. Add the chocolate mixture to the flour in 3 stages to avoid lumps. Stir until the mixture is completely smooth.
Pour into the prepared tin and bake for 50-55 minutes until a toothpick inserted comes out clean. (If you are using a more shallow rectangular tin, baking time will be shorter. Check regularly after 35 minutes.)
Once fully baked allow to cool completely before decorating with whipped double cream and sprinkles.