Custard – Englische Vanillesauce

Ein leckeres Rezept für Vanillesauce – schmeckt großartig zu trifle oder bread and butter pudding. Mit etwas mehr Speisestärke wird daraus Vanillepudding.  ½l Milch 4 Eigelb das Mark einer Vanilleschote 80g Zucker 1 gehäufter TL Speisestärke Die Milch mit der Vanille kurz zum Kochen bringen, dann den Herd ausschalten. Die Eigelb mit dem Zucker mit dem…

Sweet Yorkshire Puddings – Pfitzauf

These puddings are a traditional sweet dish from Swabia, a region in the south-west of Germany. Like Yorkshire puddings they pop up, which translates to ‘pfitz auf’ in our local dialect, Swabian. They are absolutely delicious served with custard or cherry compote! 60g unsalted butter 2 eggs 250ml lukewarm milk 150g plain flour pinch of salt…

Sacher Gateau – Sachertorte

  This is a luscious dark chocolate gateau filled with apricot jam. It was first created in the famous Hotel Sacher in Vienna, who guard the original recipe, so the following is just a guess. If you liked it please travel to Vienna, try the original, and let me know what is missing! 180g chocolate, ideally…

Gingerbread

Making gingerbread is great fun for kids of all ages – all you need are some pastry cutters and a steady hand for the decoration. You do need to prepare the dough a day in advance, though! Gingerbread is traditionally made and eaten in the run up to Christmas. We usually bake the biscuits at the end of…

Cake Crown – Hefekranz

This is halfway between a cake and a sweet bread, depending on your tastes. In Southern Germany you serve it with coffee and tea in the afternoon, sometimes with butter (unsalted) and jam. It’s delicious whatever the occasion, especially around Easter, when yeast-based breads are everywhere. For the cake in the pictures I used Hagelzucker, which…

Diary of an Expat

Technically I am more of an ‘inpat’, as I am a German citizen who lives in the UK, rather than a British citizen living abroad. The struggles are roughly identical: just like the Brits in Spain who seem to be forever complaining about the low quality of the fish and chips, I feel similarly disheartened when…

Delicious Minicakes in Jars

German cake recipes tend to use rather big cake tins (usually 26 cm), which means that you end up with pastry and fillings should you try and use the more common 8” or 9” tins. Rather than adjusting the measurements to the tin (2.6 eggs anyone?) I use a jam jar or two, oiled and…

Sourdough Bread

Once you have a sourdough starter, you can think about making a loaf. In order to make your starter last you will need to double it, which is called the levain and takes roughly 8 hours. Then you put half of it away as a future starter and use the rest to make your bread. Levain (10 mins…