Sunday 16 March 2014

Baked Bunny

Fanny is sure that we are ready to move up a gear with our omelette making, having mastered the basic technique, sorted out our pans and explored a few fillings. Fanny calls this section 'Into the higher eschelons of the omelette tree' so you can see just how fancy she thinks this is. I had no idea that omelettes had trees, Fanny clearly skipped over that vital piece of information. At first read, I'm wondering if something has gone astray in the partwork, this doesn't look like an omelette to me. I'm sure this is a Baked Alaska, but Fanny is very quick to point out that this 'party pudding' is called this 'wickedly' by the misinformed. It is of course the Omelette Norvègienne, everyone knows that.

Fanny Cradock

For this retro party pleaser, retro ingredients are required - a ready made sponge flan case, tinned fruit cocktail, eggs and ice cream. I tried to go really retro with the ice cream, but I failed to find an old fashioned block in cardboard, so I went 'indulgent' with some lovely Mackies vanilla instead. Fanny says you can either make your own ice cream (but 'surprisingly' she doesn't give a recipe) or you can soften and reshape some bought stuff. This seems perfect for me, and a perfect opportunity for me to reach for my retro rabbit mould which reminds me of puddings and jellies when I was young. Fanny just uses a circular mould, am I going too far?


I spray the mould lightly with oil before filling with the softened ice cream and returning it to the freezer to firm up again. It should be really hard. Fanny says I should trim the sponge to the correct size and moisten it with some juice from the fruit. Then add some of the fruit and place the brick hard ice cream on top.


The final flourish is a topping of piped meringue. Fanny has talked me through this before, and gives a nod in the partwork to say that she hopes I have been paying attention. I have. So, eggs are separated and whites whisked before you know it. Fanny likes to add some sugar and whisk again and then add more sugar folded in at the end. I'm not sure if Fanny would think I'm showing off, but I add some orange food colouring to a wee bit to make some meringue carrots too. Why not?


Fanny gets her poor assistant Peter to pipe the 'masking meringue mixture' over the whole thing, making sure it's all thickly buried in meringue. Fanny warns that we should not 'deny the evidence of our own eyes' and do exactly what Peter does in the pic-strip, which is expert piping and the putting it in a very hot oven. Pesky Peter however does not say how long to leave it in there, but I check it after about 8 minutes and it seems done. I've never made Baked Alaska, ahem I mean Omelette Norvègienne, before so this so exciting. It tastes like a luxurious trifle really, I'm surprised and relieved that the ice cream remained cold. I must've masked it well. More importantly, it looks sensational, especially when I tiddle it up Fanny-style with some extra fruit and the meringue carrots. Wherever the higher eschelons of the omelette tree are, I think I've gone there. But, have I out Fanny'd Fanny?

16 comments:

  1. I'm so impressed with this!! It's truly fantastic. I think the last time I had a bought flan sponge was in the 80s! You've definitely out Fanny'd Fanny with this one

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    1. Thanks, I hope Fanny wouldn't be too mad at me! ;-)

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  2. Oh my goodness! You are really staying true to the Fanny thing! X

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    1. Yes, it's all part of the fun! It was also very tasty, and a great giggle to make and destroy! Thanks...

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  3. I cannot deny the evidence of my own eyes - this is a bloody triumph!!!!!!

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  4. All of your creations are so interesting! I've been trying to get ahold of some of her recipes myself but here in the US they're not at all easy to find. It's so tantalizing to see them made and then be like "Now how much flour was that?"

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    1. Thanks, glad you're enjoying it! I try to remember to add the recipes to the 'recipes' tab at the top, but if you can get hold of any of the original books you should they are a treat!

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  5. I love this Fan! Sooo kitsch. And someone has been watching Anna Olson - 'ready to move up a gear'!! :)

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    1. Thanks! You know I HAVE been watching Anna Olsen, subliminal! This one has been a LOT of fun :-)

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  6. Oh no! Tinned fruit cocktail. I didn't think that even existed any more. It was because of this I used to hate trifle as a child. I'm very impressed with your bunny, but I'll leave you to eat it ;-)

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    1. Thanks! Hadn't had tinned fruit cocktail myself for many many years :-)

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  7. Really pleased to see you tiddling up your blog with some Fanny turns of phrase, as well you might do.
    Your Norwegian Rarebit looks sensational and deserves a special place in Fanny's culinary firmament. Just don't tell her next door as it gives you a bit of one up man ship which is always very satisfying.

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  8. I've never made a Baked Alaska. I have always been too scared of ending up with a soggy, melty mess; especially after GBBO this week!

    Yours looks fabulous though and I'm thinking perhaps I could give it a little go... One day! :)

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    1. I won't lie, it didn't last much longer than the photo ;-) it was tricky getting the ice cream solid enough and then quick enough with the meringue... A GBBO blow torch would make it easier I reckon than keeping your fingers crossed while it's in the oven, but then is that 'baking'? Try it!

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