Tag Archives: creme fraiche

Dan Lepard’s Sourcream Sandwich Loaf with homemade Creme Fraiche

Autumn light is kind to bread

What a treat! An opportunity to load my bread with delicious thick slightly soured cream and create a pillow-soft loaf of bread which toasts like a dream. If only all white bread was like this, then I for one would be quite content.

Reminds me of Mickey Mouse a bit – cut while still warm so it looks a bit squashed, whoops!

So good I made it twice, the first time as it was written, hence the huge high top of the loaf, the recipe makes 925 grams of dough, squeezed into a square cornered 2lb tin, as recommended by Dan,  this guarantees giving you a Wallace and Gromit height bread like the ones in ‘A Matter of Loaf and Death.’ If you missed this have a look for the trailer on You Tube.

To make your own Yoghurt Cream (creme fraiche, sourcream?)

You need

a carton of double (heavy) cream
two teaspoons of fresh plain live yoghurt
a yoghurt maker or widenecked thermos flask or somewhere which is consistently warm to leave the yoghurt to culture.

Heat the cream till it is almost boiling and let it cool to below 50 C. In the meantime, pour boiling water over/into all untensils, containers etc, if you haven’t just put them through the dishwasher.

Put the yoghurt and the cream into your chosen container, put the lid on and wait for 8 – 10 hours for the yoghurt to culture the cream.  If you have a cool home, try and find a warm spot, the cream should culture eventually but it might take more like 24 hours. I use a little electric yoghurt maker from Lakeland but there are many ways to do this and it’s worth finding a method that suits you and your budget.

For this loaf

Edit November 2011: I followed Dan Lepard’s recipe and method which was published originally in The Guardian here.

I used Shipton Mills Bakers White No. 1 flour and Allinsons Easy Bake Yeast and my home made yoghurt cream as above.

To celebrate the loveliness of this loaf I toasted a slice and covered it in beans and a magnificent sausage from Sunday’s Slow Food Market.

Toast holds up to the beans and fennel sausage!

 

Stone Fruit Yoghurt Cake with Plums

Lets hear it for the plums! Yay!

I haven’t made a cake for a while now but at the weekend I made a version of Dan Lepard’s stone fruit yoghurt cake from the Guardian recipes this time last year. I know Caroline makes this cake a lot – see her lovely summer version of this cake here.   I had some dark skinned plums that hadn’t made it into the latest batch of plum preserves, and a little pot of mahlab, (obscure ingredient of desire sourced here) duck eggs which are great for cakes, and some yoghurt made with double cream (whistles and looks the other way).

I want to put it on record, that I’ve decided that I can make cake with pieces of fresh fruit in after all. The last time I attempted to make a cake with fresh fruit it went very wrong, have a look here:-

what can I say?

Using this recipe it came out like this:

Just out of the oven

Once it was cooked, we left it to cool for a bit and then turned it out. With great restraint left it to cool and then ate it with some more of the supersonic yoghurt.  Yum.  I really recommend treating yourself to double cream yoghurt once in a while. It comes out like a cross between clotted cream and creme fraiche. I might put some it in some scones next.

Oh Yes ! It’s looking good !

This cake made 8 glorious slices:

We had two test pieces the day it was made, and a further two pieces on Sunday afternoon for tea in the great outdoors,  having burnt a few calories rambling in some fantastic woods in Gloucestershire.

Another two pieces were warmed up in the oven and then forgotten, thus evolving into an all together different sort of cake with a gorgeous crusty caramelised exterior which we had on Monday night; and the final two pieces a few nights ago with some extra cooked plums (microwaved with vanilla and cinnamon and a little sugar) and a little more cream yoghurt. School puddings were never like this….

Ah memories!

Now it’s all gone.

To make divinely decadent yoghurt, or maybe what I made was creme fraiche? you take 200 grams of double cream, heat it gently till it just comes near the boil, allow to cool down, add two teaspoons of yoghurt and mix in and then leave to culture as you would any yoghurt you make at home. A perfect way to use up transform elderly cream that you forgot about in the fridge.