The 2012 Advent Calender: For the 25 days of Christmas, I will be blogging each day about a miscellaneous thing I love. Not necessarily a big thing, not necessarily a small thing and not in any order.
When you read this blog I will have just returned to Manchester after three days back in the old childhood home. Which means I will have probably gained about three pounds in weight. My mum is famous for her cooking; she comes from the generation where girls were taught how to prepare a three course dinner by age thirteen. Every Sunday for my entire life was involved a giant roast dinner, and there was barely a day in my childhood where there wasn’t a home-cooked cake in the cupboard. Which is probably why I had to go on Weight Watchers aged sixteen.
There are a few things that I think my mum excels at. The first is Yorkshire puddings. My mum is coeliac, and makes them to a slightly different recipe, which means they come out softer and better than any Yorkshires, ever. Full stop, no argument. On Monday, I ate ten. The second is Chocolate Roulade. This is a bit of a family legend. It originates from long before I was born, and she’s always maintained that although a roulade should be rolled, this is impossible, so she does it her own way instead. Once, when I was about eight, a business client of my Dad’s by the name of Jonathan Bird—who was an American millionaire who owned, in addition to several Indy 500 cars, a chain of restaurants—asked to take the recipe to his chefs.
The third is technically called Chocolate Custard Slice. It has been joyfully christened by the friends at university whom I fed it to, as Orgasm Cake*. It’s that good.
*Neither I, nor you, must ever, ever refer to it as such to my mother.
Chocolate Custard Slice
4oz castor sugar
3 tablespoons cocoa
1 egg, beaten
1 teaspoon vanilla essence
3 cups crushed digestive biscuits
Melt butter, sugar and cocoa in pan, stir in egg & vanilla and cook for 1 minute. Add crumbs.
2 tbspn custard powder
2 tbspn hot water
7.5oz icing sugar
Mix together, beat well and spread over base. Allow to partially set.
125g cooking chocolate
Melt together and spread over filling.
Store in fridge until solid enough to cut.
Cut into squares or fingers.