A few months ago, gripped by baking fever, I purchased Mary Berry's Baking Bible. I quickly decided to embark upon a mission to bake everything in the book, and turn myself from an occasional baker into a bit of an expert. My Grandad Ern was a Master Baker by trade; the man responsible for introducing Danish Pastries to England in fact, and I wish it had occurred to me to spend more time learning from him, rather than simply enjoying the fruits of his effortless labours. This project is almost a way of making amends for that; I'd like to follow in his footsteps (if not in my career, at least as a hobby) and continue the proud heritage of baking in my family.
I credit my friend Rachel with the idea to write a blog about my baking exploits, hoping that there will be more successes than failures as I attempt all 213 of the Queen of Baking's recipes.
So as not to bore the husband with a monotonous diet of sponges, followed by weeks of biscuits, I've decided to tackle the recipes by selecting the first bake from each chapter, followed by the second recipe and so on. I'm not going to pick and choose; I'm determined to face my baking demons and learn how to do everything baking-related, even if the consequences are disastrous!
Everything will be photographed, with comment about how I found baking it, and a husband rating (to be taken with a pinch of salt as he has a very selective cake-tooth).


Sunday, 18 September 2016

85. Key Lime Pie

Visitors over for dinner meant that finally I could make one of the desserty things, which I usually avoid owing to my Mum being on a diet, and them being difficult to take into work. We fancied something of a cheesecake sort of nature, so I decided to have a go at this. It was superbly easy to make, although the recipe asked for 'large limes', which I've yet to see in the supermarket. They're all the size of ping-pong balls!

Unlike the previous cheesecake recipes, there was enough base without me having to double up, which was great, although the mixture did seem a bit crumbly (and set crumbly too), so I might add more butter when I make it again. The filling was very easy, and after leaving the whole thing in the fridge for about 3 hours, it set nicely. It was meant to be topped with whipped cream; because I accidentally over-whipped, I decided not to risk butchering it by trying to spread it on, and just served it as a (superfluous, I think) accompaniment. I only covered half the pie in lime zest shavings, as we had fussy eaters to please (of the juvenile variety).
Baker's verdict: really easy to make and delicious. Nowhere near as sickly as the banoffee pie, and really doesn't need the cream on top. Will definitely make this again.
Husband rating: 9/10 - great taste, didn't seem too rich despite the amount of cream and everything in it. Probably didn't need the cream with it. Thoroughly enjoyable.



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