England/France Trip 2012: Day 5

July 2, Day 5
To me, this was the best day of the trip. I’ll give you the two main reasons why: castles and treacle sponge cake. Intrigued? Well those come later in on in the day.

On the way to Bath

The day started off sort of early because we had to get the rental car in order to do what we had planned for the day. Once we got the rental car, we were off. I don’t remember much of the car ride to the country-side because I tend to fall asleep on long car rides. My mom says I didn’t miss much, just lots of rain (which it dad every single day while we were in England).

Roman Bath entrance

Our first destination was Bath. Bath, if you didn’t know, was established by the Romans as a spa. They built baths around hot springs. The interesting thing about this is that some of the architecture still exists as well as the hot springs! The water still flows and you can still see the steam rising up. My mom and I took a little walk through all the exhibits of Bath and at the end you could taste the water from the bath. I didn’t try it, but my mom, who is much more adventurous than I am, did.

Part of the bath, you can't see it, but there is steam rising

The Temple Pediment: This was at the front of the Temple of Sulis Minerva and was supported by four massive columns. It looked down on visitors in the Temple Courtyard from a height of 15 meters. Its powerful imagery dominated the scene.

The little town surrounding the hot springs is quite cute. My mom and I had lunch in a little pub with some really delicious food. I had this jerk chicken that was the most flavorful jerk chicken I have ever come across. And after lunch we went to a little fudge shop where I got chocolate covered marshmallows. I know it’s a simple little thing, but I haven’t had a marshmallow in ages!

A building in Bath

Sally Lunn made big buns.

They were at least 6 inches in diameter (at the very least) and about 4-5 inches tall.

Once the marshmallows had been eaten, we were off again, this time to Thornbury! This is where the trip gets really exciting, well at least for me anyways. Again, I slept most of the way there, but I was awake for the last 30 minutes to see the gorgeous green country-side. Seeing the rolling hills of green is such a stark contrast to the barren desert that is Colorado.

The reason why going to Thornbury is so exciting is because for one night, my mom and I got to stay in a real live castle! It was pure magic. On the outside, the castle is so pretty and tall with beautiful stone walls. Yes, that’s right, I called a stone beautiful. And inside the grounds were something else! Everything was so green and perfect. Guests are allowed to explore every inch of the castle, which is pretty much what my mom and I did. We went up many mysterious spiral stair cases and looked in all the public rooms. Everything put me in awe!

Driving up to Thornbury Castle.

The entrance.

One of the many spiral stair cases (apparently I'm so pathetic that I can get motion sickness from going up these kinds of stairs)

On the castle grounds. See how green everything is? ( find the greenness of some places truly fascinating)

We got to stay in the Anne Boleyn room, a room where Anne Boleyn supposedly stayed. When we opened the door (the key was no ordinary key either, it was one of those old fashioned keys, like the ones in Harry Potter and the Chamber of Secrets – I found that so awesome!) my jaw literally dropped. The room was so fantastic. There was a huge window overlooking the main square of the grounds and another castle tower. The beds were soft and comfy with giant fluffy comforters. There was even a fireplace! A real fireplace with a real fire roaring away in it. I welcomed that fireplace like an old friend. I was even able to stand upright in it (and I’m 5’2”). It was just so wonderful!

The beautiful Anne Boleyn room.

The fireplace. (we kept it roaring the entire night- it was wonderful)

The courtyard outside our room.

Isn't this magnificent?

When we were done exploring the castle my mom and I drove up to a nearby town for some dinner. All of the shops were sadly closed, so we didn’t do much exploring in that town, but we did manage to find some pubs that were open. We ended up going to a place called the Swan Inn, and let me tell you, this is where the trip gets beyond fantastic. So we sit down and order our food. I wasn’t too terrible hungry so I just ordered a ham sandwich and my mom got some kind of deconstructed shepherd’s pie. My goodness was that thing huge. My mom described it as a meal fit for a 500 pound man. Anyways, while I was eating my dinner, the dessert menu caught my eye. I took one look and saw this golden cake with some kind of syrup drizzled on top. I asked my mom if we could order it for dessert, and I’m just going to say that this dessert changed my life entirely. This has now become my new favorite dessert of all time (it was so good I don’t even remember what my favorite dessert was before this!) When the dessert reached the table, my eyes went bug-eyed. It looked so good. I let my mom have the first bite. Man, do I wish she had gotten her own, because as soon as I took my first bite, my eyes rolled in the back of my head. It was so moist, and hot, and soft, and syrupy and just… pure deliciousness! I kept secretly wanting my mom to stop taking little nibbles of it because I wanted it all to myself. Needless to say, I all but licked the plate clean, and trust me, if I were in a private setting, I would have!

The reason for my existence: Treacle Sponge Pudding

It is now my goal to find the perfect recipe for Treacle Sponge Pudding. I will not rest until I have found it. Sadly, most of the recipes I have found so far ask for golden syrup, something I can’t find anywhere!!!! Ok tantrum over. Sorry.

Like I said before, going to Thornbury was definitely the highlight of the entire trip.

And once more because I'm in love!

Double Chocolate Pudding

I have terrible timing. Well, not really; only when it comes to cooking/baking things. When my mom is out of town for long stretches of time I make dinner for my dad, sister, and myself. It’s pretty fun, especially trying to find stuff that I think will work. So far I’ve only had a few dishes not turn out so great, but that’s all part of the experience, right? So, once I’ve picked a dish that I’ll make I think about it all day, and then dinner starts creeping up and I think I’ve allowed myself time to make dinner and have it ready on the table by 6-6:15, but no…that hardly ever happens. It’s usually more like 6:30-6:45, but close enough.

Now is where I digress. You heard last week about my wisdom teeth removal. Everything went fine and dandy, and the pain wasn’t too bad either. I actually woke up while they were stitching me up…which was kind of weird because I was looking at the doctor and nurse and they didn’t seem a bit surprised; they just kept stitching me up. They must have given me some more antistatic because the next thing I know I’m waking up with my parents looking at me. The only terrible part was that I wasn’t able to chew anything. I had to mush everything with my tongue and the roof of my mouth, even oatmeal (which I ate a lot).

Right so now back to my poor timing (I hope I’m not giving you whiplash here). Before I got the surgery done, I tried making pudding from scratch for the first time, you know, so I could eat something sweet and not look like a pudding with peanut butter on his nose while eating. Well, it didn’t set up properly. Actually it didn’t even turn out to be pudding, it was more like chocolate soup, which was nice and all, just not what I wanted. So here I am a week later, 99.99% better, able to eat normal solid food (kind of), and what do I do? I decide to try that pudding one more time.

This time the pudding-making process went much more smoothly. I felt more confident about when the milk was steaming and when the mixture was at a good thickness. The only downside: I forgot the vanilla extract. I just knew I was forgetting something as I was mixing the ingredients together, but I couldn’t remember what. I actually didn’t find out until I started writing this post. Oh well.

This pudding comes out to be really thick and chocolately. It kind of reminds me of those pudding cups (not the Jell-O brand) that I used to have in my school lunches, but a little tastier. This batch tasted a little off, but I think that’s because I forgot the vanilla. The chocolate soup that I made before the surgery was nice though. So word of warning: don’t forget the vanilla!

Double Chocolate Pudding
Adapted from Lauren’s Latest
Makes about 5 servings

Ingredients
¼ cup sugar
3 tbsp. corn starch
¼ cup unsweetened natural cocoa powder
Pinch of salt
1 cup fat free half & half
1 cup milk
2 oz. bittersweet chocolate, chopped
½ tsp. vanilla extract

Directions
Sift the sugar, corn starch, cocoa powder, and salt into a cold sauce pan. Whisk ingredients to combine. Slowly pour the half & half and milk into the sauce pan while whisking. This prevents most major clumps (I still ended up with just a few clumps but that’s ok). The mixture will be very foamy, just so you know.

Place the sauce pan over medium/medium-high heat and whisk the chocolate mixture until it begins to steam. Add in the chopped chocolate and stir until it all melts. Keep stirring until the mixture begins to bubble and thicken (this will take about 5-10 minutes depending on how hot you made the stove). Remove from heat and stir in vanilla extract.

Evenly distribute the hot pudding into serving dishes. Place plastic wrap over the dish so it touches the pudding. Refrigerate pudding until it has completely chilled. Serve with whipped cream and chocolate shavings if desired.

Ooey Gooey Chocolate Pudding Cake

I would like divert your attention to this Ooey Gooey Chocolate Pudding Cake. I saw it Saturday on Dessert First, hosted by Anne Thronton, on the Food Network. Have you ever been in that situation of when you first see something and you’re like “Oh my God, I have to make that?” That’s how it was for me. I saw this and I instantly knew I had to make this cake and I thought, why not for Easter dessert?

The first thing I want to tell you is that this is seriously one of the simplest cakes you can ever make. There is no electric mixer required and cleanup is a snap! Also, if you’re one of those people that don’t eat cake, cookie or whatever batter because you’re afraid of the uncooked egg in it, you can’t use that excuse with this recipe; there is not once trace of egg here. The batter tastes really fudgey and tastes so delicious! However, it is really hard to spread onto the pan, it is so thick. This cake also rose to incredible heights! I was a little disappointed when I realized the batter just barely covered the bottom of my square pan, but boy did my eyes grow wide when I took it out of the oven! The cake had probably tripled in size (then sunk down just a little bit as it cooled, but no biggy). I could see the pudding part of the cake ooze out of the sides. When I stuck a skewer into the cake to see if it was done, I expected to see a stream of chocolate pudding coming off, but the skewer came out completely clean, even though I could see the liquidy chocolate on the side. I don’t know why, but this amazed me.

Now the taste was just as fudgey as it looked./ I’m pretty sure that if I had used a better quality cocoa powder, the cake would have tasted richer, and more decadent, but all I had on hand was unsweetened Hershey cocoa powder. The pudding was absolutely phenomenal too. It looked and tasted just like regular chocolate pudding; it wasn’t like uncooked batter like you see in lava cakes like I expected. Like I said before though, I really wish I owned a better quality cocoa powder because that would just amplify this cake in so many ways.

Mmm, fresh out of the oven goodness

This was the first piece, so it's a little dishevelled, but it's a great picture of the pudding layer

I hope everyone who celebrates Easter had a wonderful holiday and to those of you who don’t: I hope you had a marvelous Sunday.

After it had been in the fridge over night, I got a better picture. Doesn't it look yummy?

Ooey Gooey Chocolate Pudding Cake
adapted from Anne Thornton
9 servings

Ingredients
½ cup + 1 tbsp sugar
1 cup all purpose flour
¼ cup cocoa powder
2 tsp baking powder
¼ tsp salt
½ milk
5 tbsp butter, melted
1 ½ tsp vanilla extract
-
¼ cup sugar
¼ cup brown sugar
2 tbsp cocoa powder
1 cup hot water

Directions

1. Heat the oven for 350 degrees F
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder and salt. Pour in the milk, butter and vanilla and mix until combined. The batter will be very thick, you may think you need an egg, but trust me, you don’t.
3. Plop (yes I said plop, there is no other word to describe this) the batter into an UNGREASED 9 inch square baking pan and level off with a rubber spatula.
4. In a medium bowl, whisk together the sugars and cocoa. Sprinkle on top of the cake, distributing evenly. You may need to spread it a little by hand. Pour the hot water on top of the sugar mixture. Whatever you do, don’t stir the water in, just leave it be.
5. Carefully place the cake on the middle rack and bake for 25-30 minutes. It will look a little funny on top, and you may see batter-like liquid coming up from the sides, that’s ok. This is what you want; this is the pudding part. Let stand on a cooling rack for 10-15 minutes, then you can slice and serve or put plastic rap on top and put it in the fridge.

Nutrition Facts
serving size: 1 square
Calories 207.7 Total Fat 6.7 g Saturated Fat 0.2 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.1 g Cholesterol 17.8 mg Sodium 183.5 mg Potassium 1.3 mg Total Carbohydrate 35.4 g Dietary Fiber 0.7 g Sugars 23.4 g Protein 2.5 g

Cake Slice Bakers - November 2010: Cinnamon Pudding Cake

Last Week I made this thing called the Cinnamon Pudding Cake from Cake Keeper Cakes for the Cake Slice Bakers November cake, and let me tell you, it was superfanfreakingtasicly-delicious! I will start with the “topping”. Well it was on top when I put it on before the cake went into the oven but it gradually sank down to the bottom (maybe it was supposed to do that?) as I baked, well either way it was delicious! Its creamy and thick and when there’s leftover topping, I make sure to lick my fork clean before I take another bite, it’s just that good. I don’t know any other way to describe this sticky delicious thing so I will move on to the cake (by the way I’m eating my second helping of it just so I can describe it accurately for you, I know, my job is tough). Well at first glance the cake looks sort of dry, but let me tell you, it’s not. This cake is really dense and soft. It’s one of those cakes where you actually have to give a little push to get to the bottom on the slice (and I mean that in the best way possible not the, oh my god this cake is too hard kind of way. It has this great cinnamony flavor and it is just pure heaven on earth. I know some of the Cake Slice members had difficulty with this cake, they said they had to add more butter or milk and extra eggs to make it less dry, but after only adding an egg white I think this cake had the best consistency ever, no joke. It’s also the perfect size, too. Usually we have a lot of left over cake but tonight after four people eating it its about halfway gone. I strongly recommend baking this cake.

even the batter was rich and creamy

i was a little worried the topping ough go under the parchment paper lining, but thankfully it didnt

mmmm sticky gooey yummyness after cooling for a while
but as you can see, I didn't flip the cake out, so the "pudding" part isn't on top

beautiful little cake slice :)

Cinnamon Pudding Cake

slightly adapted from Cake Keeper Cakes by Lauren Chattman

serves 9 (I personally think these are huge slices of cake so I cut mine into 16 slices)

Ingredients
For Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
3/4 cup water
1 tbsp unsalted butter
1/2 tsp salt

For Cake
2 cups unbleached all purpose flour
2 tsp baking powder
2 1/2 tsp ground cinnamon
1/2 tsp salt
2 tbsp unsalted butter, soft
1 cup sugar
1 egg white
1 cup whole milk (used 2%)
1 tsp vanilla

Directions

1. Heat oven to 350 degrees F. Sprey bottom and sides on an 8 inch square baking pan (I used glass, not sure if that did anything or not) with nonstick cooking spray. Then, just to make sure that I could take the cake out I put a sheet of wax paper ontop of the layer of spray.
2. Combine the brown sugar, water, butter and salt in a small sauce pan and bring to a boil, whisking occasionally. Set aside to cool
3. Combine the flour, baking powder, cinnamon and salt in a medium sized bowl. Set aside
4. Combine the sugar, butter and egg white into a large mixing bowl and cream with an electric mixer on medium-high for 2 minutes or until fluffy.
5. With the mixer on medium-low speed add 1/3 of the flour mixture to the creamed mixture. Add half of the milk and vanilla. Add 1/3 of the flour, followed by the rest of the milk and vanilla. Add the remaining flour mixture. Scrape down the sides of the bowl and beat on medium for 30 seconds.
6. Scrape the batter into prepared baking dish and smooth over with a rubber spactula. Pour the caramel topping over the batter (the dish will be very full). Place the baking dish into the oven and set the timer for 45-50 minutes (took me 40 minutes).
7. Let the cake cool in the pan for 15 minutes. Then transfer cake into a serving dish, serve warm. The cake can sit out at room temperature in an air tight container for 1 day or in the fridge for 3 days.

Nutrition Facts
servivng size: 1/16 cake
Calories 172.7 Total Fat 2.4 g Saturated Fat 0.2 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g  Cholesterol 6.9 mg Sodium 219.4 mg Potassium 22.6 mg Total Carbohydrate 36.7 g Dietary Fiber 0.7 g Sugars 25.8 g Protein 11.3 g

1/9 cake
Calories 307.0 Total Fat 4.2 g Saturated Fat 0.3 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.0 g Cholesterol 12.2 mg Sodium 390.0 mg Potassium 40.1 mg Total Carbohydrate 65.3 g Dietary Fiber 1.2 g Sugars 45.8 g Protein 20.0 g