Advent Calender 6th: Mum’s Home Cooking

6_days_of_christmasThe 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.

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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

Base:
4oz margarine
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.

Filling:
2oz margarine
2 tbspn custard powder
2 tbspn hot water
7.5oz icing sugar

Mix together, beat well and spread over base. Allow to partially set.

Chocolate topping:
60g margarine
125g cooking chocolate

Melt together and spread over filling.
Store in fridge until solid enough to cut.
Cut into squares or fingers.

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