Tag Archives: pavitt’s pies

Afternoon Tease does retro…

Last night I summoned my inner ‘retro’ and set up an Afternoon Tease stall of retro baked delights at Cambridge Retro Disco, a fundraising event for Cambridge Folk Museum, organised by the lovely Caroline (@Cambridgelass)…

I’d had a lot of fun coming up with retro sweet treats and desserts for the disco go-ers to enjoy.

My menu comprised of party rings, lots and lots of party rings (recipe here)…

and I decided that this was the ONLY way to serve them…

Cherry bakewell puddings with cream and a cherry on the top :)…

(Bakewell pudding recipe here)

Black Forest eclairs filled with homemade chocolate custard and black cherries, based on a recipe from Dan Lepard’s Short and Sweet

and finally lemon meringue cupcakes, lemon sponge with a lemon curd centre, topped with meringue…

Before the dancing and cake eating commenced I had a chance to sit down and enjoy a pie and mash dinner from Pavitt’s Pies of Cambridge

I’d opted for the beef and ale pie, made using ale from local brewer Moonshine Brewery. It was totally delicious and served up in true retro dinner lady style by Carri Pavitt herself…

My outfit paled in comparison but I had dug out my silver trousers and hoop earrings :)…

The dancing kicked of pretty early with the help of some awesome tunes from Shake ‘n’ Soul and other DJ’s…

It was a great night and even better because it was all for such a good cause! Thanks to all who came and contributed!

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Bakewell puddings…a real 80’s revival!

If you’ve ever visited the lovely little town of Bakewell in the Derbyshire Dales you’ll know all about the humble but delicious Bakewell Pudding! Not to be mistaken with their (somewhat better known) relative the Bakewell Tart. I grew up visiting the Peak District every Autumn half term and a visit to Bakewell was always in the itinerary. Bakewell puddings are basically a puff pastry shell with a dollop of raspberry jam at the bottom, topped with an egg, sugar and almond mixture and although they don’t sound anything special, are absolutely divine!…

Having sadly outgrown my family trips to the Peaks, I thought it was about time to revisit these gorgeous puddings. I had the perfect opportunity last month when my Book & Bake club decided an 80’s revival was in order. We read Jilly Cooper’s ‘Riders’ (which I hasten to say is a brilliant bit of summertime reading 😉 and baked a dish from the Good Housekeeping 80’s edition…

If you own this fantastic, classic cookbook then you are a very lucky person! If not, here’s the recipe…

I decided to make individual bakewell puddings in a cupcake tin. You don’y need to line the tin with greaseproof paper as long as it’s non-stick, I just thought it looked pretty.

Simply put a circle of puff pastry in each hole of the cupcake tin and put a dollop of raspberry jam in the bottom…

Then fill them with the almond and egg mixture before popping them in them in the oven…

and there you have them…

I freestyled a bit by topping them with a few flaked almonds but it’s totally up to you. They’re delicious eaten straight away or if you can resist, leave them to cool and eat them cold. I suggest serving them with some clotted cream and fresh raspberries…

So enamoured was I by these wonderful puddings that I made 130 of them for an event that Carri from Pavitt’s Pie’s had asked me to make desserts for…

I encourage you to don your ski pants and shoulder pads and relive the 80’s, Good Housekeeping style!

The other Book and Bake ladies had excelled with this amazing spread…

Avocado mousse…

viennese fingers…

summer pudding…

and my fave, the black forest gateaux…

with a very ‘80’s’ key ingredient… 

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