Thursday, 11 February 2010

Hottest Baker - Scones and Pav

This week's hottest baker brief was to make scones and a pavlova. Not really sure how they plan to pull this off in the two and a half hour time frame, as pavs and meringues need to cool in the oven over night, especially if you're going to put cream on it!

Scone attempt 1.

I made a muffin recipe based on the scone recipe which uses cream and lemonade. Not sure what the judges would have thought about it! I actually made the recipe twice, the second time I reduced the amount of sugar, and added cream cheese and plum jam to the middle before cooking them.

Alison Holst's Cream and Lemonade Muffins (makes 9)

2 c flour
2 t baking powder
1/2 c sugar (I reduced this to 1/4 c)
pinch salt

1/2 c lemonade (I can remember making these scones with Nana Dorothy one time, and her trying to figure out how much half a can was. Like all the other measurements, this refers to
1/2 c cream
1 egg

Picnik collage

Beat the wet ingredients together, and add to a well in the dry ingredients, mix until just combined. It makes quite a firm mixtue, maybe next time I will try shaping them like a 'proper' scone!

Add a tablespoon of mixture to the bottom of nine muffin tins, pop a teaspoon each of cream cheese and jam on top and cover with a second tablespoon of batter.

Bake at 200 degrees C for 20 minutes, or until brown on top.



Miniature Caramel Pavlova

Based on Bev Gilooly's meringue recipe (this also makes lovely meringues!)

2 egg whites
1/4 cup white sugar
1/4 c raw sugar
1/2 teaspoon cider vinegar
1/2 vanilla essence

Picnik collage

Beat egg whites until stiff. A good work out if you have an eggbeater like mine. Add the vinegar and vanilla and beat in the sugar one tablespoon at a time, making sure it is dissovled between tablespoons.

Bake on tinfoil for 3/4 hour at 140 degrees C

If you put a little of the mixture under the corners of the tinfoil, it stops it slipping around on the tray!



A little different from the traditional marshmellowy pav, with a chewy caramel centre.



Would I have impressed the judges tonight? Probably not. But I'm happy, and Michael is too!!!

Next week: a slice, rolled biscuits AND piped biscuits! This is getting time consuming, and tricky!

Are you playing along? Leave me a comment so I can add a link to your blog at the bottom of these posts.

::Check out Simone's Pav here! It looks delicious!::


  1. oops just realised before i had missed the hottest baker programme, actually tv not working so would have missed it anyway. i love the beautiful china, you are a foodie photographer!

  2. YUM! Your photos are wonderful.

  3. Da komme ich auch gleich zum Kaffe.....nur leider sind die Fluege so teuer und braucht auch soooo lange bis ich da sein koennte. Bis dann ist sicher schon alles gegesen. Ahhh sieht gut aus.
    Tschuess bis ein andermal
    Jacqueline von Kanada