Yummo

Liz n J
Posted on 12/03/2005 by lizzybiz
This is my very first entry here although I have been admiring the site from afar for a long while.

I made this dessert. It's called Blueberry Boy Bait. It is an American recipe but was in an English recipe book. I didn't think to take a photo of the whole thing before we ate into it.
The bottom layer is like a baked custard with fresh breadcrumbs through it. The middle layer is a blueberry jam made from scratch and the top layer is meringue. I think it tasted even better when it was a couple of days old than when it was fresh.
lizzybiz 3rd-Dec-2005 12:27 am (UTC)
Thank you. It is absolutely addictive. I ate ALL the left overs in a two day period and don't regret any of it.
tuath 3rd-Dec-2005 01:42 am (UTC)
i agree!
lizzybiz Blueberry Boy Bait3rd-Dec-2005 03:09 am (UTC)
Here is the recipe that I took from Nigella Lawson's book, "How To Be A Domestic Goddess".

Blueberry Boy Bait
For the Base
150 grms fresh breadcrumbs; 40 grms butter plus more to grease the dish with; 575 mls full fat milk; 2 teaspoons castor sugar; zest of 1 lemon; 5 lge egg yolks (keep the whites)
1 1/2 litre oven proof glass dish, buttered.
To make breadcrums, simply process some white bread.
Preheat oven to 160C.
Heat the milk and butter in saucepan until hot but not boiling. Stir in the breadcrumbs, sugar and zest. Take off heat and let steep for 10 minutes. Beat egg yolks very thoroughly and pour into milk mixture. Mix and pour into glass dish. Bake for 20 mins until firm on top but still with a hint of a wobble underneath.
For the Filling:
325 grms blueberries (I think cherries would work too); 100grms castor sugar; 2 tablespoons plain flour; 2 tablespoons lemon juice.
Put all ingredients into a saucepan and stir to coat. Heat to a simmer and cook until you have a thick, jammy sauce, stirring every now and then. There should still be a lot of whole berries visible.
Take of heat and spread onto baked custard.
For the Meringue:
5 egg whites; 125 grms castor sugar plus extra for sprinkling.
Whisk the eggwhites until stiff but not dry. Add half the sugar, a spoonful at a time, whisking as you do. Fold in remaining sugar with a metal spoon. Dollop the meringue over the blueberries making sure you seal the edges well so that no blueberry syrup seeps out. Make meringue peaks with the back of the spoon. Sprinkle with a little castor sugar and pop back into the oven for about 10 minutes until the meringue is golden.
Usually serves eight people but I can give it a fair run for its money on my own!!!
Enjoy
_papillion Re: Blueberry Boy Bait4th-Dec-2005 12:19 pm (UTC)
that book is great. i love it. and nigella.
lizzybiz Re: Blueberry Boy Bait4th-Dec-2005 01:22 pm (UTC)
Mmmmmmmm. Me too. A friend gave the book to me as a gift months ago and I have only just started using it. Everything I have made from it has turned out perfectly and is absolutely delicious. I love her writing style too. I feel like she is in the kitchen chatting to me.
hellspoette 3rd-Dec-2005 04:20 am (UTC)
Pretty! I want to eat it. Now. Do you think using 2% milk would harm the recipe much?
lizzybiz Milk3rd-Dec-2005 06:41 am (UTC)
I don't really think it would pose a problem 'cos it would be the eggyolks that do the binding I think. Good luck!
heelstrap 3rd-Dec-2005 04:33 am (UTC)
holy crap ! that looks incredible
lizzybiz 3rd-Dec-2005 06:42 am (UTC)
Thankyou so much.
blushingmad 3rd-Dec-2005 07:31 am (UTC)
It looks sooo soft and sweet and like it would melt in your mouth. Mmmmm!
lizzybiz 3rd-Dec-2005 08:08 am (UTC)
And that it does.
like_a_motorway 3rd-Dec-2005 08:35 am (UTC)
That looks so delicious, thanks for the recipe. Blueberries, mmmm...
alifeofsundays wow!3rd-Dec-2005 06:23 pm (UTC)
Looks fabulous!!
girlrocket 3rd-Dec-2005 07:36 pm (UTC)
my grandmother used to make that every independence day. so yummy!
lizzybiz 4th-Dec-2005 12:19 pm (UTC)
Really? Wow! I have read that the recipe was created by a Chicago teenager for the Pillsbury Recipe and Baking Contest in 1954. Someone named Christopher Kimball features it in his "The Yellow Farmhouse Cookbook" in the states apparently. That is where Nigella got it from. It's very intersting, knowing the history of things we bake and eat.
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