While the world and and his wife are having a crack at baking Hot Cross Buns or sponges adorned with Easter eggs and the ominipresent Easter Bunny, I’ve been baking something completely different for Easter. That’s right, I did say baking. The problem, however was finding something that if made, would be easily consumed. I’m fairly fussy when it comes to sweet things, and my other half tends to be ten times worse (I suppose that’s what happens when you are brought up in Paris and every fourth shop is either a boulangerie or a pâtisserie filled with the finest “tartes” or viennoiserie. Becoming accustomed to such fine food, can make you a bit more picky when alternatives are on offer). However, the old grey matter fed me an idea.
When I worked in Canary Wharf, I would pop out for lunch and grab a quick sandwich or soup but I would always be craving sugar come 4-5pm. Quite often I would work until 9pm and so my blood sugar level would plummet and I relied on something sweet just to power me through the remainder of the working day. My fuel came in the form of Pret a Manger’s Pecan Pie. It did the job every time. Do you know it? I’m pleased to say my husband, is also partial to the odd slice so I was headed in the right direction. I’ve read that Pecan pie has it’s origins with the French settlers of New Orleans but I’m not sure if there is any truth in this story!
It wasn’t until after baking these that I remembered from Katharine’s blog that Pret actually have an e-book documenting a few of their recipes which I think is really good-spirited of them. I had to laugh when I looked at the ingredient list – it was so different to my own! I suppose the main differences are that they use golden syrup, eggs and cornstarch. I use maple syrup and coconut cream and I add cinnamon to the base.
This recipe makes 16 small -ish squares. Eating one will put a spring in your step.
I’m always paranoid about tarts, cakes and biscuits tasting very buttery but the base was just right and the spicy notes provided by the cinnamon brought a warm comforting sensation. And the finished article? Really delicious! Within an hour of making them, we had already gone through a quarter of the batch. I suspect the remaining ones will not be around for long!
Having had a tour around some websites and food blogs there is some really inspired cooking and baking for Easter.
I spotted this recipe for Jerusalem Artichoke and Vanilla soup with Scallops. I’m sure that would be a lovely way to mark the beginning of Easter Sunday Lunch.
Most people have a traditional roast at Easter and I thought Dom‘s Roast Lamb with Honey, Rosemary, Garlic and Granola Crust was worth drooling over.
Giulia over at Jul’s Kitchen has prepared her own Tiramisu in an Eggshell. Clever presentation I thought!
A few brave people have had a crack at making their own Easter eggs including Greg who mastered an engineering project when he constructed this 80 kg chocolate egg. What a belter!
Have you been baking or cooking anything to celebrate Easter? Please let me know in the comments below!
Hope you all have a very Happy Easter!
Like How to be a Gourmand on Facebook