Another caramel thing, but who’s complaining? I’ve wanted to try this recipe for years and here it is: soft golden caramels with a cosy apple flavour. It’s coming up to Bonfire Night, which is when British people set things on fire when it is cold (as opposed to summer, when we set our food on fire to make the … Continue reading
If you’re bored of making marmalade but still want to feel the terror of foaming pans and to fuss over whether your concoction will set, try making Seville orange marshmallows. I suppose the more balanced among you are wondering why on earth someone would enjoy that sort of mildly stressful situation–why not do the usual … Continue reading
Listen: do not even speak of hand-made marshmallows in the same breath as the factory-made ones. I speak as someone who, as a child, consumed rows and piles of Flump – charming, but no comparison. Hand-made marshmallows are the most delicately fragrant, sugary dream. I won’t lie to you, these are effort. Marshmallows involve manifold … Continue reading
Maki’s crème fraîche nama caramel recipe is the one I’ve been using for several years now. It is good. But hey, why use one word when you can use several overstuffed sentences? This caramel certainly isn’t the inoffensive and vaguely vanillary sugar-goo hiding inside chocolate bars; this is a confection with depth and flavour. As … Continue reading
I think of Hallowe’en fondly, however I choose to spend it. During my childhood, it was usually spent round a friend’s house. One night, however, I was woken up by my mother at around midnight; my father had come home from work and was carving a pumpkin for me. Afterwards, we looked at the night … Continue reading
The Furious Pear Pie 
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