I don't remember how but I stumbled upon this amazing amazing company, Bompas & Parr, who are jelly mongers. I feel really happy that's a true thing. I wish I could have seen this neon jelly chamber, seems so legit
The next food thing I really want to do/that I might do this weekend is go to Maltby Street Market. If only to get more Bea's of Bloomsbury cupcakes..
In 'making news' over easter I mad my own hot cross buns, for which I basically followed this recipe - the only one I could find which sensibly suggested soaking the fruit in tea. I soaked my raisins in chai tea and also added a bit of the tea to the milk/yeast mixture because I didn't have any spices. That turned out well, although they could have been more spicy probably. I was pleased how they turned out. I had been telling everybody prior to Easter that I was going to make satanic buns and do like antichrist symbols on them. All the deliciousness of Easter, yet no religion!! That only partially worked..
Yesterday I made a pretty nice crumble featuring leftover pears, strawberries and apple from a dinner my flatmate made earlier in the week. I find with crumbles they're mostly an intuitive thing, you never really need a recipe as such. I think the crumble mix itself works best in terms of a ratio, like 1 butters to 3 flour or something. You know it's okay if, when you grab a handful, you can press it together and then obviously crumble it onto your fruit. I made the custard too thick though. Sigh. It made me want a vanilla slice. But I am going to get my share of Australian treats this week, I have plans to make Anzac day. Also am wondering if I'm allowed to give myself a public holiday on Wednesday.
In other Australian biscuit news, a girl at work gave me a penguin which is EXACTLY like a tim tam. Really made my day.
I am also determined to get a baking-based job. Not sure how to do this apart from plying the local cupcake shop and Blackbird Bakery with macarons or something..
