The Great British Bake Off episode this week was another gem. Traybakes, tuiles and towers of biscuits. Loved the first two challenges but the third was a little over the top. I can’t help but worry about having to eat the confections and I really didn’t fancy a bite of that Dalek.
I think certain contestants are beginning to win me over with their personalities, if not there baking and there certainly seems to be a great sense of camaraderie this year, which is lovely to see.
The tension was as sharp as ever and I found myself gasping when they were wrapping those thin bits of baked batter around the spoon handles, remembering a similar experience when I made my own ice-cream cones. You really do need asbestos fingers.
This week coincidentally, I made my own traybake. Toffee shortbread, recipe here. The challenge for me was not the bake but the fact that I made my own sweetened, condensed milk from my goats.
It really is simple to make but unless you happen to have a Rayburn that’s running all day, every day, it could work out quite expensive. The milk needs to barely simmer for at least 4 hours.
I left it steaming away whilst I got on with my day and eventually it was ready to strain and leave to cool, when it thickened up nicely. Although it did seem to separate slightly, there was absolutely nothing wrong with the taste.
For the shortbread layer in my traybake I used goat’s butter. The resulting mixture was rather like putty so instead of trying to roll it out, I pressed it into the base of my tin and smoothed it out with my cake polisher. It worked really well and made a good foundation for the next layer.
The condensed milk worked perfectly and made a lovely golden toffee which I poured over the shortbread and left to firm up before finally adding the chocolate. As Himself is not keen on plain I used half milk chocolate. I also added a couple of tablespoons of cream – goat’s cream, of course!
When the chocolate had set, I cut the whole thing into 9 fairly large squares. Whilst it tasted fantastic, it was incredibly sweet and a whole square was just too much in one sitting. In fact I experienced quite a sugar rush. We decided that half a square was a more appropriate portion.
My first experiment with condensing was a great success and I’m guessing that you could make evaporated milk in the same fashion but just leave out the sugar.
Another great use I’ve found for my plentiful goat’s milk
Sweetened condensed milk
- 1 litre milk (I used goat’s milk)
- 1 cup sugar
- 2 tbls butter
- 1 tsp vanilla paste
- Pour the cold milk into a saucepan and place on a low heat.
- Add the sugar and stir until well combined.
- Let the mixture warm up until it is just starting to simmer.
- Keep the temperature low to prevent the milk separating.
- Leave to reduce for at least 4 hours or longer.
- A skin will form which can be removed.
- When the milk has reached the desired consistency, remove from the heat.
- Strain through muslin into a clean bowl.
- Stir in the butter and vanilla and mix well.
- Pour into a clean jar and seal the top.
- Allow to cool and then keep in the fridge until completely cold where it will thicken up a bit more.
- Use as normal condensed milk.
- It should keep for a week or so in the fridge.