RECENT ADDITION: M&S Battenberg Biscuits

Some months back, M&S launched a wave of retro-inspired products. All sporting a 'Tastes of the British Isles' banner, the offerings spanned sweet and savoury and aimed to celebrate the best of traditional foods - something GBD wholeheartedly supports. One particularly fun element came in the form of biscuits based on classic British cakes and puddings, including, as featured here, good old Battenberg cake. Admittedly, at the time, I missed out on all of this as M&S wasn't terribly accessible where I lived; however, a store has recently opened in my local town and, seeing these biscuits still knocking around, I knew I had to give them a go.

Presentation-wise, I liked these. The imagery was clean and fresh conveying a distinctly summery feel. The product name text sported fine, unfussy lettering that stood out elegantly against the pink background. The accompanying bit of historical text was a nice touch and provided insight in to the source of inspiration. As for the biscuits themselves, I thought they looked great with that classic square, checkerboard design certainly bringing something different to the biscuit tin. 

With regards to taste, I will start by saying that, as a cake, Battenberg is something I'm slightly wary of. Shop-bought versions all too often reduce this offering to a barrage of sweetness leaving all but quirky looks and nostalgia to redeem things. Indeed, homemade Battenberg should burst with flavour from the nuttiness of the marzipan to the light sponge punctuated with sweet jam. To that end, I was really hoping this biscuit spin-off would shine were others have faltered.   

Digging in, the almonds immediately shone through and the initial hit was pleasant. However, unfortunately, things almost immediately went downhill as the almond flavour became really quite bitter. First, I thought the biscuits just lacked a touch of sweetness but, on reflection, I'm confident too much 'flavouring' - what I assume to be something like almond essence - has been added.  I suppose you could pair these with sweet tea to offset the taste but, at the end of the day, the almonds really need to reigned in to balance things and allow other flavours to express themselves.

To sum up, these Battenberg biscuits looked the part with a quirky, colourful appearance. Moreover, for a product purporting to represent the best of British, kudos to M&S for using an all butter recipe and not resorting to cheap vegetable oils. However, I have to admit that I found the almond flavour overdone and really quite bitter. There were elements of promise but, ultimately, these didn't work for me.

BRAND LINKS
M&S Website - Food & Wine Page

HOMEMADE: BBC Good Food Tiramisu

Tiramisu is one of those dishes the British have taken to their hearts and, boy, am I glad for it. Given speed of preparation and taste, this dessert gives a lot for very little effort. Moreover, when entertaining those that don't usually like sweet dishes, tiramisu can prove useful as the marriage of alcohol and coffee often sings to even the most mature of taste buds.  

On this occasion, the recipe I turned to came from BBC Good Food - always a handy resource. The dessert boasted a nicely layered structure as coffee soaked sponge fingers alternated with boozy cream. Of course, the glass bowl provided an alluring profile view whilst the grated chocolate topping added just a touch of finesse. Admittedly, it was very hard to spoon out elegant servings; however, any aesthetic shortcomings were quickly overlooked when I began to dig in.   

Taste-wise, this recipe didn't disappoint one bit as the cream punched through with the alcoholic warmth of brandy - admittedly, I added a touch more than originally suggested :) Of course, the coffee soaked sponge fingers followed quickly and jostled with the alcohol for supremacy. This interplay of strong coffee and alcohol stole the show but the textural contrast of the layers also proved a delight.

All in all, this recipe didn't push the tiramisu boat out with any particular flourishes; however, I didn't really care as it delivered on the basics tremendously: it was super easy to put together and an absolute joy to eat. Indeed, for me, this was a boozy, coffee-fueled triumph that I have no hesitation in recommending to others.

RECIPE

See here. 

HOMEMADE: Cheese on Toast

When it comes to food, the truth is that sometimes the simplest stuff is the nicest. I've eaten all sorts of fine food in the past but, honestly, my fondest memories surround humble homemade dishes designed with one thing in mind: comfort. Cheese on toast, much like its baked beans partner, is testament to this. It's a tasty combination that always seems to hand; indeed, when hunger strikes and stocks are seriously depleted, I can count on a bit of cheddar and bread to provide quick and most pleasant relief.

At its simplest, cheese on toast is just that. As depicted, I do sometimes like to add a splash of Lee & Perrins Worcestershire Sauce but more often than not I just enjoy the basic combination. Presentation-wise, by many people's standards, this won't win any awards but, for me, there's immense charm in the slapdash look, plus all that gooey cheese just sings of lusciousness. 

And 'lusciousness' does indeed describe the taste. The satisfying crunch of toast provides the perfect vehicle for wave upon wave of rich cheese flavour. Personally, I love my Cheddar and younger varieties have a beautifully creamy, mellow flavour - almost sweet - that, for those so inclined, pairs well with the tang of Lee & Perrins. Whilst more mature Cheddar will punch through with a complex taste profile that I always like to enjoy as is.

For those partial to cheese, and I don't know many that aren't, this is a splendid combination that boasts economy, taste and comfort. What more could you want.

RECIPE

See here.

BRAND LINKS

British Cheese Board - Cheddar Page

Lee & Perrins Website

HOMEMADE: The Hairy Bikers' Steak and Kidney Pudding

Suet, mmm....sorry I got lost there for a moment:) I don't think I've mentioned this before but I'm a huge fan of traditional animal fats. They make for not just delicious food but nutritious and wholesome food as well. Steak and kidney pudding is a fine example of this with offal and braising steak slow-cooked for tenderness and encased in a suet pastry that will ensure everyone leaves the table delighted and satisfied. 

I still think it's quite an event unveiling a steamed pudding whether savoury or sweet. Indeed, as a child I was always fascinated by the little bit of theatre that went with removing the pudding via its string handle, inverting it on a plate and revealing the imposing body of contents underneath. In this regard, homemade steak and kidney pudding certainly doesn't disappoint. The basin gives way to a glorious sandcastle like mound of suet pastry full of wondrous smells and the tease of filling as sauce bubbles ever so slightly through the little cracks that inevitably develop.

As for the taste, the suet pastry is surprisingly light with a touch of sweetness to it that contrasts with the filling beautifully. Whilst the slow-cooked contents (I strongly advise pre-cooking the filling instead of putting it in raw as per some recipes) leads the charge with melt-in-the-mouth beef and occasional textural delight courtesy of the lambs' kidney. Finally, the sauce is heady with the earthy quality of offal and, as such, provides the icing on the cake by uniting the filling and pastry in the most splendidly luscious of ways. 

There's nothing other to say about this than it's an absolute must try. 

RECIPE

See here.

BRAND LINKS

The Hairy Bikers Website

The Hairy Bikers Twitter

Atora Website