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Sponge Puddings

So we’re going from American pie last week to British puddings this week. Any American who’s watched The Great British Baking Show for a season or more realizes that what the British mean by pudding isn’t what Americans call pudding. What we in the U.S. usually consider pudding is generally referred to as custard on the other… Continue reading Sponge Puddings

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A Wellington

For this challenge, Paul and Mary only specified that the Wellington be at least 8 inches long and be completely covered in pastry. They didn’t specify what the filling should be. I decided to use a turkey breast stuffed with cheese, wrapped in prosciutto and then pastry.