Cakes, Custards & Puddings, Holiday, Recipes

Clementine Steamed Pudding with Marmalade Glaze

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Alright, we’re in the home stretch now. The Holidays are at our doorstep, and not a person is stress-free, not even this elf. That’s why I thought I’d debut this charming Clementine Steamed Pudding now. The reality of just how many things you still have left to do has no doubt set in. So, while I’m sure you still want to present an “Ooh ah!” dessert on the 25th, your ambition to create a monstrosity like this or this has likely abated. Well, have no fear because this pudding is a simple one-bowl affair with a fair amount of downtime and a ton of Christmas charm.

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Cakes, Custards & Puddings, Dessert, Holiday, Recipes

Raffaello Angel Cake with Salted Almond Cream

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Behold! A coconut-coated sugar bomb. A blizzard of a cake. An edible pompom, if you will. During its construction, I affectionately called this cake “Snow Beast”, which is fitting if not appetizing. Its official title is Raffaello Angel Cake with Salted Almond Cream, which is much more respectful and descriptive than its playful moniker. But it will always be Snow Beast to me.

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Custards & Puddings, Dessert, Pies & Tarts, Recipes

Bananas Foster Tart with Baked Custard

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Bananas Foster Tart
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It’s been a hot minute since I posted a dessert. Yeah, sorry about that. Hopefully, today’s Bananas Foster Tart will get your sugar levels back where they ought to be and more than make-up for my dessert-related-negligence. I mean, this tart is essentially two desserts in one. There’s the base tart, which is a cardamom-heavy-riff on the classic British egg custard tart. And then there’s the topping – a faithful recreation of Bananas Foster, the quintessential New Orleans dessert rivaled only by the beignet in terms of popularity. So yeah, I’m gonna guess this tart alleviates any lingering feelings of resentment. We cool?

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Cakes, Custards & Puddings, Frozen Desserts, Recipes

Baked Alaska with Roasted Strawberry Ice Cream & Pistachio Cake

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Okay, so this was a stressful undertaking. But about 50% of that stress was completely self-imposed and unwarranted because I expected it to be stressful. From the moment I learned what a Baked Alaska was, it seemed people were lining up to tell me not to make it. Not in a “your thighs will never forgive you” sort of way, but in a “you’ll have to scrape your self-esteem off of the kitchen floor” way. It’s been relayed in a hundred different ways and through a multitude of mediums: Baked Alaskas are difficult. So, naturally, I was a hair afraid of this dessert.

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