Tomorrow (4th of July), millions of people across the nation will celebrate a very special occasion.
There will be eating, drinking and perhaps even some fireworks.
This will all be to give thanks for regaining our independence.
Oh, and there’s also apparently something happening in the United States of America too.
Yes, that’s right dear blog reader, tomorrow we get back into our beloved pubs and restaurants in the UK.
Do you remember going to the pub?
The anticipation as you walked towards your favourite local. Crossing the threshold and savouring those distinctive pub sights, sounds and smells.
People greeting you as you made you way to the bar, ordering your drink (and perhaps some food as well) and sitting down to enjoy one of life’s great pleasures – the good old-fashioned British pub.
If someone had told you on 23rd March 2020 that you wouldn’t step foot in a pub or restaurant again until 4th July 2020, you would have thought they had been drinking too much.
But we didn’t know back then what impact a global pandemic would have on the world and the rest, well we don’t need to say anymore do we….
Needless to say, the pub and restaurant experience on 4th July is going to be very different than it was back in the spring. Having to register your details when you enter, table service only, no sitting at the bar and in many cases having to book in advance just to get in.
But you know what? It’s still the pub and on 4th July, as we sup our pints or eat our meals, it’s going to feel like the best thing in the world.
Our very own Independence Day.
Of course, we hope our cousins across the Pond have a great day too and to mark our month of sweet-themed recipes (it’s World Chocolate Day on 7th July) we’re taking inspiration from the good old US of with a dish synonymous with the birthplace of the American Revolution.
Boston Cream Pie
For the cream filling:
- 2 eggs
- 1.5 cups of milk
- ½ cup granulated sugar
- 2 tablespoons corn starch
- pinch of salt
- 2 teaspoons vanilla
For the cake:
- 1.5 cups cake flour
- 1 cup granulated sugar
- ¼ cup butter
- ¾ cup milk
- 1.5 tsp baking powder
- 1 tsp vanilla
- ½ tsp salt
- 1 large egg
For the chocolate icing:
- 3 tbsp butter
- 3 oz unsweetened baking chocolate
- 4 tbsp water
- 1 cup powdered sugar
- ¾ tsp vanilla
- Separate the yolk from the whites and whisk until mixed. Stir in the milk and set aside.
- In a saucepan, stir in the sugar, corn starch and pinch of salt until mixed. Gradually stir the egg into the sugar and cook over a medium heat, stirring constantly, until mixture thickens and boils.
- Stir in the vanilla and press a plastic wrap on surface of filling to prevent a tough layer from forming on top. Put in the fridge for at least 2 hours until set.
- Heat the oven to 350°F. Spray the bottom of a round cake pan with baking spray. In a large bowl, place all the cake ingredients with an electric mixer on low speed for 30 seconds. Pour batter into the pan and spread evenly.
- Bake for around 40 minutes. Cool the cake on a rack for an hour.
- In another saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Remove chocolate mixture from heat. Stir in the sugar and vanilla. Stir in hot water a bit a time until icing is smooth and thin enough to spread.
- Cut the cake in half. Spread filling over bottom layer and put the top layer back on.
- Spread glaze over top of cake, letting some glaze drizzle down the side of the cake.
- Serve with cream if you wish