Mini ginger peach pies

Peaches are one of my favourite fruits and I definitely don’t bake with them enough.

Quite often that’s just because I can’t resist eating them as soon as they’re ripe enough, but when I saw punnets on sale for a bargain 50p I bought them specifically with baking in mind, and managed to stick to the plan to make these mini ginger peach pies.

Pretty much everything gets 10x cuter when made in miniature so I’m a bit in love with these cupcake sized versions of a traditional lattice topped pie.

The pastry was a bit of an experiment, I didn’t have a spare egg so used some leftover condensed milk instead – luckily it turned out ok and made a nice crumbly shortcrust.

I’m not quite sure what inspired me to pair the peaches with ginger, but it worked really well and added a nice amount of heat to the sweetness – which would be even better with a scoop of vanilla ice cream on the side!

I’ve gotten quite into working out the calories of things I bake recently, using the My Fitness Pal calculator tool, and these pies worked out at a virtuous 190 calories each – brilliant!

Mini ginger peach pies

(makes 7)

  • 4 ripe peaches, stoned, peeled and diced into roughly 1cm cubes
  • 1tsp ground ginger
  • 1tbsp brown sugar
  • 170g plain flour
  • 30g icing sugar
  • 80g butter
  • 1tbsp condensed milk (light if you care about calories)

Heat the chopped peaches, ginger and sugar in a heavy bottomed pan until the peaches soften and release their juices, then transfer to a bowl to cool.

To make the pastry, combine flour and sugar then mix in a food processor with the butter until the mixture resembles breadcrumbs. Add the condensed milk while the processor is running, then add cold water a teaspoon at a time until the dough comes together into a ball. Chill in the fridge for 20 minutes.

To make the pies, roll the dough out to about 3mm thick, then use a pastry cutter to cut approximately 10cm rounds. Use these to line 7 holes in a greased and floured cupcake tin, then spoon in the peach mixture (you might need to drain off some excess liquid first). Slice the rest of the dough into thin strips and use to create the lattices on top – lay three strips vertically, then weave in three strips horizontally, trim and press down at the sides to seal. Bake at 180 degrees for about 20-25 minutes, or until golden on top and the juices are bubbling. Leave to cool before removing from the tin.

I’ve just realised that these pies are perfect to enter into this month’s Tea Time Treats challenge, hosted by Kate of What Kate Baked and Karen of Lavender and Lovage – the theme being Picnic Pies!


Gingerbread chocolate souffles (GF)

I remember bookmarking this recipe when the first series of Eric Lanlard’s Baking Mad was shown (back in the not-so-good old days of my unemployment, when it was acceptable to spend four hours or so a day watching cookery shows) but have only just got around to making them now, thanks to a set of ramekins I was given for my birthday.

I think for a first ever attempt at souffles they turned out ok, although my ramekins look a bit wider than the ones in the picture ¬†which might be why they aren’t quite so risen – although the before and after shots prove there was a bit of a rise!

I cooked them for 11 minutes as directed, but they were most definitely not ready after that long so I gave them another couple of minutes (I was using an oven thermometer as well so not quite sure what went wrong…)

They might not look all that impressive, but they certainly tasted it! I love chocolate and ginger together, and the added cinnamon worked really well – I would definitely make these again!

Gingerbread Chocolate Souffles (recipe adapted from Eric Lanlard, posted by Delicious Magazine)

Makes 4 souffles

  • 15g butter
  • 60g caster sugar
  • 105g plain chocolate
  • 3 small eggs, separated
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1tsp vanilla extract
  • Extra melted butter and caster sugar to prepare the ramekins

Brush the ramekins with melted butter, and sprinkle with caster sugar to stop the souffles sticking. Melt the chocolate, butter, spices and vanilla in a bowl over simmering water (my chocolate mixture seized, but heating in the microwave loosened it up again). Beat in the egg yolks to the chocolate mixture, and whisk the egg whites and sugar in a separate bowl, until they form meringue like stiff peaks.

Stir in a third of the egg whites to the chocolate mixture to loosen, then gently fold in the rest. Divide the mixture between the four ramekins and bake at 180 degrees for 11-13 minutes – they should be well risen with a slight wobble. Serve with cream, clotted cream or ice cream – all would be delicious!

100 posts, a new look, and a lemon ginger cheesecake

I only started this blog as a way of keeping track of what I’d baked, so I’ve kind of surprised myself by reaching 100 posts, in just under a year (and I can’t even begin to think about how much money I must have spent on ingredients to have baked 100 things…)

Rather than celebrating with a cake (I’ll save that for my first blogiversary next month), I decided to treat the hungy hinny to a bit of a revamp, with a new look which I hope makes it a bit simpler and easier to read.

I’m also planning to move from to just – hopefully that won’t destroy the links to all the previous posts…

On to the tasty stuff, I made this cheesecake last weekend as a bit of a pre-birthday treat to myself – for once ignoring everything the pony likes and making something just for me.

Not that I got to eat very much of it, the combined efforts of the pony and my step dad’s gigantic appetites meant that in the end I only got one slice. Saving my waistline I suppose…

Cheesecake, lemon and ginger are three of my favourite things, and as I suspected they go very well together – I will definitely be making this again!

Ginger biscuit base, not-too-sweet lemony cheesecake and tangy lemon curd glaze – the pictures seriously do not do this cheesecake justice, I promise you!

Lemon and ginger cheesecake (loosely based on Angela Nilsen’s Ultimate New York Cheesecake):

Serves 12 normal people, or 2 very hungry men

  • 200g gingernut biscuits
  • 35g butter, melted
  • 1tsp ground ginger
  • 600g light cream cheese
  • 200g caster sugar
  • 3tbsp cornflour
  • zest and juice of 3 lemons
  • 3 eggs
  • 150g creme fraiche
  • 2tbsp lemon curd

Blitz the biscuits in a food processor with the ground ginger until they form fine crumbs, then gradually add in the melted butter until the mixture looks like wet sand (every time I make cheesecake the amount of butter I need changes, so you may need a little more or a little less). Press the biscuit mixture into a greased 9″ springform tin, and chill in the fridge while you make the filling.

Beat the cream cheese until smooth, then gradually add in the caster sugar and cornflour. Add the lemon zest and juice, then the eggs, beating all the time and scraping down the sides of the bowl. Finally, stir in the creme fraiche and pour into the tin on top of the biscuit base.

Bake at 180 degrees for 10 minutes, then reduce the heat to 110 and bake for a further hour, or until set but with a wobble.

My top tip for avoiding a cracked top is to have a baking tray with boiling water in the bottom of the oven to create steam, but have it one shelf below your cheesecake so there’s no danger of water leaking in and turning the base soggy.

Leave to cool in the oven with the heat turned off overnight. When cool, chill in the fridge until completely cold.

To make the lemon curd glaze, stir in a little boiling water to loosen, just enough to make the curd pourable. I used the Pink Whisk’s lemon curd recipe, which is foolproof! Remove the cheesecake from the tin and slide onto a serving plate, then pour the glaze on top and leave in the fridge until ready to serve.