MINI BOSTON CREAM PIES

I don’t usually get emotional about things (she says, then cries her heart out watching The Muppets Christmas Carol. Why did you have to die, Tiny Tim, although you don’t actually die). However lately I’ve been in this funny mystical mood as a result of which I am quite at peace with the universe and most its inhabitants. Officially surviving the winter (only JUST) has helped, and so has the prospect of squatting in lovely new one-bedroom flats in Bermondsey, thanks Alex I love you too.

But let’s get to the cake part shall we. Well it so happens that this introspective state I am in has led me to fond memories of the best trip ever to America last year, and to this rainy day in Cambridge, Massachusetts after a gourmet dinner of watery salad (don’t ask). Adam who is known for being a part-time guardian angel promptly saved me from everlasting grumpiness and took me to Veggie Galaxy where I had this massive slice of Boston cream pie.

So here’s me sharing the recipe for a mini version of it (I’m only small), and celebrating that one day and today and everything in-between. Like trips with people I care loads about, and being upset about turning a quarter of a century old, and the longest darkest winters; almost running away from everything; people sticking with me even though I can’t possibly figure out why, the view of Tower Bridge from the bus in the morning, going to work only to make friends, nice songs, lunch breaks, ideas, little white fluffy dogs and the calming verse from the age of break – ‘something good will come from nothing’.

MINI BOSTON CREAM PIES

200ml (3/4 cup + 1 tablespoon) vanilla flavoured soya milk

1 tablespoon + 1 teaspoon cider vinegar

200g (1 ¾ cups) self-raising flour

200g (1 cup) sugar

¼ teaspoon baking powder

¼ teaspoon bicarbonate of soda

¼ teaspoon salt

80ml (1/3 cup) sunflower oil or other flavourless oil

Cream filling:

Adapted from La cucina etica dolce

300ml (1 cup + 3 tablespoons) vanilla flavoured soya milk

1 tablespoon cake flour

2 teaspoons cornflour

1/8 teaspoon turmeric, for colour

20g (1 heaped tablespoon) margarine

40g (3 tablespoons) sugar

Chocolate ganache:

100g (1/2 cup) dark chocolate chips

2 tablespoons margarine

Start by making the cream filling, as the cream will need to cool completely before you use it. In a mixing bowl combine 1/3 of the milk (100ml) with cake flour, cornflour and turmeric and mix well until there are no lumps. In a small pan over low heat melt the margarine in the remaining milk, then add the sugar. When it starts simmering, pour in the milk and flour mixture. Cook for about 3 minutes, whisking constantly. Transfer to a bowl, cover with cling film and let cool.

Next preheat the oven to 180°C (360°F) and lightly grease two muffin tins. In a mixing bowl, combine soya milk and cider vinegar and set aside for a few minutes to curdle. In a large bowl, mix together flour, sugar, baking powder, bicarbonate of soda and salt. Pour the curdled soya milk and oil into the flour mixture and quickly mix everything together with a spoon until just combined. Pour the batter into the prepared tins and bake for 15 minutes or until a toothpick inserted into the centre of the mini pies comes out clean. Transfer to a rack to cool.

For the chocolate ganache, simply melt chocolate and margarine in a pan over low heat, stirringly continuously until combined.

To assemble, cut the mini pies horizontally, spoon about a tablespoon of the cream filling onto the bottom of each mini pie then cover with tops. Pour about a tablespoon of chocolate ganache over the top and leave to set.