#st clements

[seasonal-bakes-rated]

Waitrose - St Clements Hot Cross Buns

Compared to others of the same recipe, these are a little disappointing. The citrus element is so subtle it’s easy to dismiss it for the mixed peel of a normal ‘luxury’ fruited hot cross bun.

As a regular hot cross bun they are fine, but sold as a St Clements bun they just don’t measure up.

5/10

https://www.waitrose.com/ecom/products/waitrose-easter-4-st-clements-hot-cross-buns/898863-679805-679806

[chefadriano]

St  Clements  Drizzle  Cake _ingredienti e dosi : For the sponge _450 gr (1lb) caster sugar  _450 gr (1lb) unsalted butter, allow extra for greasing (at room temperature)  _4 lemons, zest only  _8 large free-range eggs, beaten  _450 gr (1lb) self-raising flour  _> for the orange cud >

6 large free-range egg yolks  _175 gr (6oz) caster sugar  _ 4 large oranges, zest and 300 ml (10 fl oz) juice only  _  squeeze fresh lemon juice  _110 gr (4oz) unsalted butter, cubed  . for the drizzle >  6 lemons, juice only (reserve the peel of 1 lemon)  - 75 gr (2½oz) caster sugar   -> for peel decoration :  1 orange, peel only   - 1 lemon, peel only (see above)  200 gr (7oz) caster sugar, plus extra for sprinkling .>> for lemon icing :  300 g (10½oz) icing sugar  - 3/5 tbsp lemon juice _

FATE  COSI .

Preheat the oven to 350F. Grease two 9in springform cake tins with butter and line the bases with baking parchment.For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon.Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean.Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally.For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside.When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely.For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml (10fl oz) water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar.For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake.To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel.

[sarahanne-nielsen]

pub in the paddock, tasmania (2016) pt.14

[judcs]

[drunk text] You are the most beautiful girl I have ever known / [text] Bye and have a very fuck you day // st clements

*.:｡♦ ⋅ ⋆ — st clements.

day: [drunk text] You are the most beautiful girl I have ever knownclementine: [not so drunk text] r U so sure about that🤔💛clementine: [not so drunk text] *photographic response*

*.:｡♦ ⋅ ⋆ — st clements.

day: [text] Bye and have a very fuck you dayclementine: [text] Missed call: this person/number called 17 times at 13:00, 13:01, 13:02, 13:03, 13:04, 13:05, 13:06, 13:07, 13:08, 13:09, 13:10, 13:11, 13:12, 13:13, 13:14, 13:15 and 13:16. clementine: [text] Voicemail message recieved 13:17 on 8th June. Duration 10m, 13s. Click or call 22204 to hear this message at your normal call rate.

[fromwandertowonder]

[normandykitchencopper]

Antique French Majolica St Clements Bread Plate Decorative Strawberries Worn Cracked Beautiful Stamped Circa 1920

Small St Clements majolica strawberry plate with hand painted design. Super little thing with as many faults as atributes! There is a small crack and wear on the strawberries also on the small yellow blossom. There is some discolouration in the glaze. It is a super antique plate that has been used and loved and has lived to tell the tale. If you want real used quality piece at a super price then this is for you. It was made around the 1920's as the faint back stamp indicates. It measures 21 cm across about 8.25 inches and weighs 280 grams about 8 ounces

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[outdoormagic]

The Gardens of Samarès Manor, St. Clement’s, Jersey by HJ in Ches on Flickr.

[wineadventuring]

Felt like having an exceptional wine with diner tonight.......and yes it was.