I haven't baked anything from Rose's book for a few weeks after a few baking disasters :( This week's recipe is something that's been on my 'to-bake' list for a while so I've decided to pick up my oven mitts again and start baking!
The 'pie' part of the recipe is quite easy really, doesn't involve any special technique, just whisk together the wet ingredients, add dry ingredients and buttermilk and scoop onto baking tray. I didn't have buttermilk at home and turned to google (when in doubt, google, lol). Google says if you wanna make buttermilk you can add 1 tb lemon/ vinegar into milk and it will magically transforms into buttermilk! So I added 0.5 tablespoon of lemon juice into mine.
Does this pic kinda remind you of dog er....hm.... *something unmentionable on a food blog*
A lot bigger when they come out!!!!!!!!
After mixing in all the ingredients, I realised the batter was a bit too runny and if I put it on the baking sheet it would most definitely turn into a chocolate puddle, so I decided to add in a bit of flour (30g perhaps?). My other problem is I don't have a press release ice cream scoop and in hindsight it would probably be easier if we piped the batter rather than scooped it from the ice cream scoop. I don't know how many ounces my ice cream scoop is but our 'pies' ended up being MASSIVE!!! I didn't expect it to spread and rise that much! They ended up being bigger than my hand!! The 'pies' on their own are moist, slightly tangy but intensely chocolatey, and very very soft, I could just eat them on their own :) However I was very intrigued by the marshmallow cream and resisted the urge to eat all of them :)
I've never made buttercream before... besides that time when my sister made buttercream for home economics and it turned out like butter vomit..... ew............ I was a bit hesitant when I add the butter into the meringue, everything became runny. So I panicked and put it in the fridge and whipped it for a good few minutes....
Meringue and whipped butter
Finished buttercream :)
You've probably noticed that my buttercream has a beige colour, its because I used golden syrup rather than corn syrup (didn't have any!). The end result is a buttercream that is smooth and oh-so-silky with a toffee- like flavour.
How did it taste?
The pie and the buttercream are both excellent, however when you put two elements together it just became too much for me. The pie was incredibly rich (not to mention bloody massive!) and I skipped lunch after eating half of it. I brought most of them into the office but I don't think anyone is a big fan of it. I think I'll make the buttercream again, probably with a sponge cake and I'll probably make the pie again but in a cupcake form.