Fudge

  I guess most reasonable people are fond of fudge. Its been my culinary bête noir for some time. Every attempt I've made has resulted in some semi-inedible beige sludge. However I saw a cheap digital cooking thermometer the other day, and instantly bought it (C'mon "meat probe" who'd pass that up ?). I've used the soft/hard ball/crack system succesful for treacle toffee (though my gran taught me how to make that) and cinder toffee (Again, pouring soda into boiling sugar what's not to like ?).

The recipe I found was for a butter & milk fudge, with a half carton of double cream getting ever closer to the end of its life I went for the richer option of 1/3rd cream 2/3rds milk. Also because of my previous fudge failings I refused to use a real vanila pod and went with essance.

It turned out as fudge, in colour and in texture which is apretty good start.You'll notice I'm not mentioning flavour in that list, because that's the weakpoint of this fudge. The fudge tastes more custardy than fudgey, not in an unpleasant way but not the rich fudge flavour I like.

Anyway its been a hit with various friends and volunteers, so they've asked about more (Especially with christmas looming). So I'm looking at richer recipes (maple syrup & real vanilla next time)

Ho's bakery

I think I was about 15 the first time I went to Ho's. It hit that magic spot between exotic & familiar. The exotic was pretty much supplied by the Chinese arch that's such a feature of Manchester's china town, the familiar by it being a bakery. A bakery of the kind that has pretty much gone now, replaced by Greggs & the like. The food wasn't too threatening either, OK some of the dumplings looked pretty weird & I really wasn't sure about the amount of seasame seeds around. Then I saw a sight to gladen any heart "roast pork buns" a phrase that has no negatives at all. Next to them nestled egg tarts, they looked a lot like egg custards (sure there didn't appear to be any nutmeg and they were in puff pastry cases but hey).

So I dipped my toe into another world & ordered. The pork bun was a revelation. Firstly where was the pork ? Sealed inside the bun, of course it was red char-sui rather than slices of roast pork, and the bun was much sweeter than expected. It was worlds away from stuffing & apple sauce, yet it wasn't, it was a lovely roast pork bun. That dispatched it was time for the egg tart, the puff pastry  was well just not what I was used to, the custard though was rich,sweet, and warm. Lovely.


Ever since if I've had chance I've popped into Ho's and had a pork bun & egg tart. Guess what I had for lunch :-)



-- Posted from my iPhone