Tag: baking

April 20, 2015

Crabbie birthday to you

Another week another birthday. This time round it’s my lovely housemate who is bravely entering her mid-twenties; just another excuse for me to get in the kitchen.

Earlier in the week Vicky (the birthday girl in question), Matt (the fiance) and I, had sat down to watch The Princess Bride (a hilarious farce of a film), and we cracked open some Crabbie’s. It was such a lovely little evening, and I thought I would bake the experience into a cake to commemorate the little one’s birth.

Crabbie’s, for anyone who doesn’t know (more fool you), is alcoholic ginger beer. This particular batch was raspberry flavoured, and nobody was more surprised than me to discover how nicely ginger and raspberry complement each other. Add to that a honey and vanilla icing and you’ve got a birthday cake fit for any 24 year old.

You will need

For the cake:

255g/9 oz self raising flour

255g/9 oz caster sugar

255g/9 oz margarine/butter (I use stork for cakes)

4 eggs

2 tsp ground ginger (add a bit more if you want a really strong ginger taste, 2 tsp is nice and subtle)

1 tsp vanilla extract/paste

1 tsp bicarbonate of soda

200g/7 oz raspberries

For the icing/decoration:

350g/12 oz icing sugar

150g/5 oz softened butter

170g/6 oz honey

1-2 tsp vanilla extract/paste (or even a pod if you have one so you get the lovely flecks)

100g/3.5 oz raspberries

Step one

Using an electric whisk beat together the margarine and sugar until well blended and fluffy.

Step two

Add the eggs and beat again until combined. It looks a little split at this stage (see those little lumps at the sides) but you don’t need to worry, the flour never fails to sort that out.

Step three

Add the flour, bicarbonate of soda and ginger and whisk again until smooth.

I also added the vanilla at this point which is in the form great paste my friend brought me back from Vanuatu, tastes delicious and has the beans in it. If you aren’t swinging by the South Pacific any time soon and don’t fancy the investment in a pod or some paste then extract will do the trick.

Step four

Add the raspberries and stir them in with a wooden spoon. I crushed some of them with the back of the spoon against the side of the bowl to help distribute them a little better.

Step five

Spoon into a greased and lined tin, or two tins. Bake on 180C/350F/gas mark 4.

If you are just using a single tin you need about 45-55 minutes and make sure you line the sides so that the greaseproof protects the sides and top of the cake from burning. If you are using two separate tins 35-40 minutes should do the trick, and you only need to line the bottoms of the tins.

Step six

Whisk together the butter, icing sugar, vanilla and honey for the icing. Cover the bowl with a tea towel before turning on the whisk so you don’t get covered in icing sugar.

Step seven

Once the cake has completely cooled assemble it. Use just under half the icing in the middle and the rest on top.

I then decorated with the remaining raspberries, but feel free to get creative!

April 13, 2015

Oh Iceland

Hi there, thanks for swinging by.

This week I went on my merry travels to visit some rather beloved friends. They’ve taken themselves off to Iceland to live for a while. Though I miss them a fair bit, it’s not such a terrible holiday destination for a person who loves photography, walking and general landscape (that’s me by the way).

We had ourselves a little road trip while I was there, naturally my stomach is my priority in all circumstances so we stocked up nicely in the snacks department. Having the luxury of doing none of the driving (Iceland is kinda wild, and my driving leaves a little to be desired), meant that I had plenty of time to consume, and became totally addicted to Hraun. Pronounced something along the lines of hhhhruin, these little guys are something I might have passed by if shopping alone, but are pretty darn yummy. I also saw a box at the airport called ‘Icelandic Mountain Bars’, which is significantly easier to say.

So to give you (me) a break from all that two tiered chocolate cake making you’ve (I’ve) been doing, here’s my recreation of my new favourite treat.

You will need

2 cups rice puff cereal

200g/7 oz milk chocolate

8 chocolate covered wafers (I used Blue Ribands)

Step one

Cut the wafers in half.

Not entirely necessary, you could just make bigger ones, but this way you get to eat a higher number.

Step two

Melt the chocolate in the microwave, start off with about 40 seconds and then use 10-20 second intervals to avoid burning it.

Step three

Add the rice crispies/rice puffs to the chocolate

Step four

Coat the wafers in puffs. Some of them took a bit of convincing for the mixture to stick, I’d imagine laying them on greaseproof paper and spoon the rice puffs and chocolate over the top would work too.

Step five

Pop onto greaseproof paper and leave to set. Place in the fridge after about 20 minutes.

March 23, 2015

Hippity-poppity

It’s almost EASTER.

I’ve had these little bunny pops in my mind’s eye for a while now. I’ll precursor this post with saying they don’t look exactly how I imagined. Sure, they do look a bit like Pikachu, but they are scrummy, so I vote worth the time if you’ve a free afternoon and a healthy dose of patience in your arsenal.

You will need

9 gelatine sheets

300g/10.5 oz granulated sugar

2 egg whites

1 tbsp liquid glucose (you can find this in a squeezy toothpaste type tube in the baking section)

2-3 tsp extract of your choice (but I HIGHLY recommend ‘buttery caramel’ from the natural professional flavours range – bought at Lakeland)

600-800g/1lb 5 oz – 1lb 12 oz chocolate for dipping (having sampled milk and white, I’d go white)

Sugar confetti for faces

Edible ink pen (or melted dark chocolate and a cocktail stick)

Icing sugar for dusting

A sugar thermometer

A bunny cutter (I got this from Amazon)

A handful of mini marshmallows (for fluffy bunny tails)

Cake pop sticks

Step one

In a cereal bowl, soak the gelatine in 150ml/5 fl oz cold water. Set aside.

Step two

Combine the sugar, 150ml/5 fl oz water (different to the gelatine water) and the liquid glucose in a smallish saucepan. Allow the sugar to dissolve on a low heat, and then turn it up to medium-high. Be careful not to burn the sugar or any of your extremities.

The temperature you want this to get to is 118 C. It will feel like it will never get there, but stay strong.

Step three

While the sugar is bubbling away take the opportunity to dust a brownie tin with icing sugar. Use a really small amount of olive oil before dusting to hold the icing sugar to the pan.

Step four

Place the egg whites in a metal or glass bowl, never plastic. Or you know, if you want to wreck your lovely Mason Cash bowl by using an electric whisk on it, by all means do. Those handsome grey marks? You could have those too.

When the sugar gets to somewhere around 112-115C whisk the egg whites into stiff peaks.

Step five

When the sugar reaches 118C take it off the heat.

Squeeze the gelatine out a bit and add it to the sugar mix. It will bubble right up so don’t panic. It should settle pretty quickly.

Step six

Pour the hot sugar into the eggs, but make sure you’re whisking continually to avoid a big lump of sugar at the bottom of the bowl.

Whisk until the mixture holds its shape well and is quite thick. This can take up to ten minutes.

Somewhere during the whisking (probably when you need to give your arm a rest) add the flavouring. Vanilla extract is lovely in these but they will take basically anything you fancy. Like I said in the ingredients list I really recommend ‘Buttery Caramel’ from the Natural Professional Flavours brand.

Step seven

Pour the mixture into the prepared tin and smooth out as much as possible.

Dust with icing sugar and leave to set for about an hour.

Step eight

Turn the marshmallow out onto a clean surface.

Cut as many bunnies as you can out of the sheet of marshmallow. This will vary depending on your tin and cutter size. I got nine out of mine.

Step nine

Melt a couple of pieces of chocolate in the microwave.

Dip the cake pop sticks in and push them into the bottom of the bunnies. I put mine in up to the head to increase stability. Leave to set.

Step ten

I recommend tempering the chocolate. Then you will get a nice snap when you bite into the pops and you can use the remaining chocolate to do something like this. Don’t feel you have to though, it will work without.

To temper, melt two thirds of the chocolate over a pan of boiling water and allow it to reach 45C. Remove it from the heat and add the rest of the chocolate. This should melt in and cool it down quicker. Stir it to cool down to 25C. Place it back on the heat to get it back up to 28C.

Step eleven

Place the chocolate into a small deep bowl (or I actually found with the milk chocolate that a glass works really well).

Dip the bunnies in and make sure to coat well. Allow excess chocolate to drip off, twirl it round to get an even, smooth coating.

This is where I ran into a spot of difficulty and filled my left hand with bunny pops that were covered in melted chocolate. I suggest you a) get a spare pair of willing hands, b) get a block of florist’s oasis/cake pop stand to stick them in, c) accept the back of them won’t be beautiful and lay them down on cellophane or greaseproof paper.

Step twelve

Once dry, add their little faces and tails. I used a cocktail stick with a small amount of melted chocolate to stick on sugar decorations. I got the little hearts I used for the noses from Tiger, and I can’t be sure about the circles for the cheeks.

I drew the faces on with an edible ink pen I bought online. You could use a cocktail stick and some dark chocolate if you prefer.

Step thirteen

Tie a piece of twine or ribbon around the stick and make a day a little bit happier.

February 21, 2015

Watch your back Tim Horton

I’m going to call it before you do. I am a tiny bit cheating in this post. Back in November my housemate Vicky and I made Bonfire Night doughnuts. It was an epic feat of baking, one I vowed not to repeat for a very long time. That is, until my teacher at college had a birthday last week and I took to the kitchen again to make a maple themed bun in honour of his Canadian homeland.

So I confess. Given that doughnuts are a touch on the complex side, I’ve repeated many of the photos from November. It’s a lot easier to get snap happy when there’s a spare set of eyes to watch the pan of hot oil, so don’t judge me too harshly friends.

I urge you to give doughnuts a try some day.

You will need

For the doughnuts:

350ml/12 fl oz Warm full fat milk

700g/1lb 8 oz Strong white bread flour

2 Eggs

70g/2.5 oz Unsalted butter

100g/3.5 oz Caster sugar

1 tsp Salt

14g/0.5 oz Dried yeast

50ml Warm water

For the filling:

300g/10.5 oz Icing sugar

125g/4.5 oz Unsalted butter

175ml/6 fl oz Maple syrup (as good as you can afford)

1 tsp Maple extract (don’t panic if you don’t have this or can’t find it, I lumped for a caramel extract in the end, and you could leave it out altogether)

For the glaze:

100ml/3 fl oz Maple syrup

100g/3.5 oz Icing sugar

25g/1 oz Unsalted butter

Extras

1.5 litres/50 fl oz Vegetable oil for frying

Sprinkles (these bronze ones are from Waitrose)

A flavour injector or piping bag with long thin nozzle

(Makes 25-30)

Step one

Put the yeast in the warm water and wait until frothy.

Step two

Combine half the flour with the rest of the dough ingredients (including the yeast froth).

Put the yeast and the salt on opposite sides of the bowl so the salt doesn’t prevent the yeast from doing its thang.

Step three

When the batter is smooth, gradually add the rest of the flour and stir.

The dough will be sticky but not impossible to work with. Having said that I still gave the work top a significant dusting of flour.

Step four

Turn the dough out onto a floured surface.

Knead for about 10 minutes, don’t worry if you have to add more flour to stop it sticking but don’t add loads and loads.

Step five

Pop it back in the bowl and cover with clingfilm. Leave in a warm dry place for 60-90 minutes or until doubled in size.

Step six

Once the dough has finished rising turn it back out of the bowl and roll out into two long strips. Cut into 30 equal pieces.

Step seven

Roll the pieces into balls and leave on a lightly dusted (with flour just in case that wasn’t obvious) surface or tray to prove.

Step eight

You’ve probably got time here to make the filling and the glaze.

Essentially for both you just need to whisk all the ingredients together in a bowl. I can’t even make that sound remotely more complicated.

Step nine

About 20 minutes after the proving has started put the oil in the pan on a low-medium heat. Definitely don’t rush this stage, it will take a long time for the oil to come to the right temperature but patience is key.

Test your oil heat with little pieces of a dough. When this tester floats and bubbles straight away you’re good to go.

Step ten

Cook your doughnuts. I did this by eye, but I reckon it only takes about 30 seconds to a minute on each side.

Leave your doughnuts to rest on a few sheets of kitchen roll which will soak up any excess oil.

Step eleven

Once the doughnuts are completely cool, fill them with the maple buttercream.

My flavour injector has measurements on the side, so I went for about 10 ml in each. If you don’t have that luxury, practice piping an adequate amount of filling out so you know how much pressure to add and for how long to fill them properly.

Step twelve

Place the glaze in a deep cereal bowl.

Turn the doughnuts upside down and dip them in the mixture. Sprinkle some, well, sprinkles, on top.

Step thirteen

Stand back and survey. You just made doughnuts my friend.

January 26, 2015

It’d be roulade not to…

I promise next week will be more diet friendly. Well, actually I don’t. I really like food, and the sweeter the better as far as I’m concerned.

Last week we had some buddies round for a sleepover and I couldn’t resist making a naughty pud. This salted caramel chocolate mousse filled roulade is the perfect edition to a girls’ night in, or a dinner party, or breakfast.

Buckle up, it’s not a speedy bake, but it’s worth it.

You will need

For the sponge:

130g/4.5 oz Caster sugar

100g/3.5 oz Plain flour

4 Eggs

35g/1.5 oz Cocoa powder

For the chocolate mousse:

200g/7 oz Dark chocolate

3 Eggs

40g/1.5 oz Caster sugar (golden if you have it)

90ml/3 fl oz Water

For the salted caramel frosting:

300g/10.5 oz Icing sugar

250g/9 oz Butter

80g/3 oz Soft brown sugar

100ml/3.5 fl oz Double cream

2 tbsp Golden syrup

2 tsp Salt

Step one

Sift together the cocoa powder and flour. Usually I’m not one of life’s sifters, but for this one you’ll want to; you don’t want to knock out all the air trying to get the lumps out of the flour.

Step two

Whisk the four eggs until they are pale and shiny and so that the tracks of the whisk stay for a few seconds before sinking back into the main mixture.

Step three

Gently fold the flour and cocoa powder mix in two halves. Do this with a metal spoon and imagine you are stirring a bowl of baby kittens. Softly.

Ideally I guess it should all be one colour, but mine was still a little marbled and it didn’t seem to impact the bake.

Step four

Slowly pour batter evenly across a lined tin. Mine’s not actually a swiss roll tin, it’s a bit bigger. Try not to knock any air out.

Step five

Tilt the tin to distribute the sponge mix as evenly as possible and get it right into the corners. You want to avoid spreading it with anything but you do need it to be as flat as possible on the surface. There’s no fat in this recipe to melt down and level everything off.

p.s. the GIF makes it look quicker than it is, be patient.

Step six

Bake in a preheated oven on 220C/ gas mark 7/ 450F for 10 minutes.

Step seven

While the sponge is in the oven, dust a sheet of greaseproof paper with icing sugar.

Step eight

As soon as it’s finished cooking turn the sponge out onto the paper.

Cut a small groove about 1cm in from the edge to start the roll. Place another sheet of greaseproof on top and roll the cake up. Leave it to one side to cool.

Step nine

Move onto the mousse. In fact, probably do the mousse first, it needs a while to chill.

Separate the three eggs into two bowls and finely chop the chocolate.

Step ten

Place the chocolate and 90ml water in a heatproof bowl over a pan of simmering water until melted.

Allow to cool for 10 minutes and then stir in the egg yolks. The mixture will become thicker and should be glossy.

Step eleven

Whisk the egg whites into stiff peaks, add the caster sugar and whisk again until combined. You should be able to turn the bowl upside-down without it all falling out.

Step twelve

Place a spoonful of egg white into the chocolate and stir quickly to loosen the chocolate mix. Then add the rest and gently fold in with a metal spoon.

Put in the fridge for an hour or two, the longer the better really.

Step thirteen

Make the salted caramel for the buttercream by melting together 100g of the butter, the brown sugar, golden syrup and salt. Do this slowly and then bring the heat up to a simmer.

Simmer for 10 minutes. Stir regularly so that it doesn’t catch and burn. Leave to cool down for about half an hour or so.

If you think you’ve seen this before, you have, this is about the 5th time I’ve used this salted caramel recipe.

Step fourteen

Once the caramel has cooled down a bit, stir in the 100ml of cream. Set to one side and make the buttercream.

Step fifteen

With an electric whisk beat together the rest of the butter and the icing sugar. Cover with a tea towel to begin with, or you will wind up looking like a cloud.

Step sixteen

Add the salted caramel to the buttercream and whisk. Voila. Place in fridge for at least 15 minutes until cooled completely.

Step seventeen

Once the chocolate mousse is set get ready to assemble.

Unroll the sponge and spread a layer of caramel over the surface. I didn’t use all the buttercream so go with what feels right. I used the rest of it up on some cupcakes. Apparently I want my housemates to be obese.

If you’re wondering why mine looks darker than yours it’s because I used dark soft brown sugar and cooked it for too long.

Step eighteen

Spread the mousse over, try to keep air in it if you want, but you’ll abandon all hope fairly soon.

Step nineteen

Using the greaseproof paper roll the roulade up. Now. I probably didn’t get my first bit tight enough, but regardless, this bit ain’t pretty. Just do it, put it on a chopping board/tray put it back in the fridge and don’t think about it.

Seriously. The mousse will splurge ~~a lot~~ a bit. Pretend it never happened.

Step twenty

After about an hour or so in the fridge the mousse will have firmed up again. You can take it out, wipe away any excess filling and dust some more icing sugar over it.

Yeah. Enjoy that my friend.

December 24, 2014

Ginger breading fun 2014

Hello again. Just a little post with some photos of this year’s gingerbread house. I said back in this post that I would start to theme them, which I’m afraid I didn’t have the inspiration for in the end, but it does have a balcony which was my engineering feat of the year.

For those of you looking to squeeze a bit of gingerbread house making into what’s left of Christmas eve, other than needing your head examining, you might find the posts I did last year useful:

#1: Gingerbread house recipe

#2: How to assemble a gingerbread house

#3: Tips for decorating a gingerbread house

Now for the good bit…

Gingerbread house 2014

Have a wonderful Christmas all 

December 15, 2014

Grown up milk and cookies

In England we tend to leave Santa a sherry or a brandy and a mince pie. I’ve heard that in some Scandinavian countries he gets ‘treated’ to porridge…lucky guy. Well this post is a nod to our North American friends from whom Santa receives milk and cookies. I decided to jazz up the traditional a little, after all, you hard working parents deserve a little more than a glass of milk on the 24th.

I should start off by saying that the recipe leans more towards a sort of whoopie pie consistency than a cookie, a whookie if you’d like. Perhaps if you wanted to commit to whoopie pies you could sandwich them with the salted caramel buttercream I made a couple of months back.

Without further ado here’s an easy Bailey’s (Irish cream) cocktail (which is more like a pudding really) and triple chocolate Mars Bar whookies.

You will need

260g/9 oz Plain flour

150g/5.5 oz Soft dark brown sugar

100g/3.5 oz Unsalted butted

100g/3.5 oz White chocolate chips

40g/1.5 oz Cocoa powder

50-100g/2-3.5 oz Dark chocolate

3 Eggs

3 Mars Bars

1.5 tsp Baking powder

1 tbsp Full fat milk

For the Bailey’s cocktail

Bailey’s Irish Cream

Chocolate milk

50g/2 oz Dark chocolate

Rum/Brandy if you have some (I went without)

A sprinkle of cinnamon and nutmeg

Step one

Chop the Mars bars into small chunks.

If you, like me, can’t control yourself around chocolate, you might want to add an extra one to the mix. There’s just something about chopped up Mars bar that is excessively moorish.

Step two

Combine all the dry ingredients (minus the chocolate) in a large bowl.

Step three

Make a well in the middle and add the eggs, milk and butter. Stir to combine. Ideally your butter will be room temperature, otherwise you’ll be mixing for a while.

Step four

Add the white chocolate and Mars bar and mix again until the chips and chunks are evenly distributed.

Step five

Drop dessert spoonfuls of the mixture onto baking trays lined with greaseproof paper. They won’t spread too much so flatten down a bit.

Step six

Bake on 180C/gas mark 4/350 F for about 15-20 minutes.

Step seven

Leave to cool and then melt the dark chocolate and drizzle over the top.

Step eight

Melt the remaining dark chocolate in a small bowl and dip your glasses in to coat the rim.

Step nine

Add a shot of Baileys (and a dash of rum if you have it). A sprinkle of both cinnamon and nutmeg. Top up with approx 150ml of chocolate milk.

As you can probably tell, I didn’t exactly measure this one out, so go with your taste as a measure.

Step ten

Leave out for Santa.

November 3, 2014

Dough-nutty

You might notice there’s a different pair of disembodied hands in the post this week. That’s because my lovely housemate was on half term, and ever since we watched this year’s GBBO we have wanted to make our own doughnuts (I’ve been informed donut is the wrong way to spell it). Thanks for your help Vicky and for very patiently allowing me to photograph the occasion.

We’re having a little get together for bonfire/fireworks night on Wednesday and we thought we would make some appropriately themed treats. We bring to you a doughnut double whammy, flavoured with toffee apple and cinder toffee.

Disclaimer – these aren’t quick to make, but they are IN-credible, I was very sad to put them into the freezer, and I hope they emerge as delicious as they went in.

You will need

Please note: doughnut recipe makes 30, so the extra flavourings recipes are for 15 of each. If you want to make just one of the versions you will need to double the quantities of the fillings and toppings or halve the doughnut mix.

For the doughnuts:

350ml/12 fl oz Warm full fat milk

700g/1lb 8 oz Strong white bread flour

2 Eggs

70g/2.5 oz Unsalted butter

100g/3.5 oz Caster sugar

1 tsp Salt

14g/0.5 oz Dried yeast

50ml Warm water

For the toffee apple version:

2 Bramley (cooking) apples

3 tbsp Soft light brown sugar

1 tbsp Water

300g/10.5 oz Granulated sugar

6 tbsp Water

For the cinder toffee version:

200g/7 oz White chocolate

2 Crunchie bars/some cinder toffee

1.5-2 tbsp Golden syrup

1.5-2 tbsp Full fat milk

150g/5.5 oz Icing sugar

50g/3.5 oz Unsalted butter

1 tsp Vanilla extract

Extras:

1.5 litres/50 fl oz Vegetable oil for frying

15 Cake pop sticks for the ‘toffee apples’

Flavour injector (if you don’t have one of these, a long thin piping nozzle should also work)

Step one

Put the yeast in the warm water and wait until frothy.

Step two

Combine half the flour with the rest of the dough ingredients (including the yeast froth). Remember to put the yeast and the salt on opposite sides of the bowl, they don’t get on.

Step three

When the batter is smooth, gradually add the rest of the flour and stir. The dough should be sticky but not impossible to work with. Vicky and I found we had to add a lot of flour in kneading so I’ve adjusted the recipe for y’all.

Step four

Turn the dough out onto a floured surface and knead for 5-10 minutes. It’ll still be quite sticky, don’t sweat it.

Step five

Place in a lightly oiled bowl and leave to rise for an hour or until doubled in size. While that’s going on you can prepare your toppings and fillings.

Step six

For the puree which will fill the toffee apple doughnuts, peel and chop the apples into small chunks.

Step seven

Place the apples in a saucepan with the 3 tablespoons of soft brown sugar and 1 tablespoon of water. Heat on medium until the apples have reduced.

Step eight

If you have one, use a food processor to liquidise the apple mixture. If you don’t, do what we did and use a potato masher and then pass the mix through a sieve.

Step nine

To make the filling for the cinder toffee donuts combine the butter, icing sugar, milk, golden syrup and vanilla extract. Whisk until smooth and set aside.

Step ten

Tip the risen dough onto a floured work surface. Squeeze into a long sausage shape and chop into 30 pieces.

Step eleven

Roll into balls and leave on a tray to prove for another hour. Make sure you leave plenty of space. The picture above was before these rose, and they almost filled the tray after.

Step twelve

About 20 minutes before the doughnuts have finished their second rise, begin to heat the oil.

It’s beyond important that you heat the oil really slowly on a low heat to avoid risking a pan fire. There’s no reason to worry as long as you heat this gradually.

Test your oil heat with little pieces of a doughnut. When the sample floats and bubbles straight away you’re good to go.

Step thirteen

Fry the doughnuts in batches, you will get a good idea when to turn them pretty quickly, it only takes a few minutes for them to get golden.

Leave your doughnuts to rest on a few sheets of kitchen roll which will soak up any excess oil.

Step fourteen

When the doughnuts are completely cooled inject 15 of them with the apple puree and 15 with the cinder toffee filling.

We went in at the top because we knew we were going to cover the holes, otherwise you would use the side. For those of you with a flavour injector (and of course that will be most of you…) we did 10 ml per doughnut.

Step fifteen

For the cinder toffee doughnuts you need to crush up the crunchie bars (easily done when they’re in their wrappers) and melt the white chocolate. Do this slowly in the microwave to avoid burning it.

Dip the doughnuts in the chocolate to coat the upside down top, and sprinkle with crunchie pieces. Leave to one side for the chocolate to set.

Step fifteen

Make a hard caramel by combining the 300g of granulated sugar and 6 tbsp water in a saucepan.

Heat on a low-medium heat until the mixture takes on a dark honey colour. Do not stir it as the sugar will crystallise. I’m afraid I did this by eye so I don’t have a temperature, but use the pictures above for a reference point for the colour and you’ll be fine, it’s not an exact science.

Remove from heat and cool by dipping the bottom of the saucepan in a mixing bowl full of cold water.

Spoon over the top of the doughnuts. I did one layer on each and popped the sticks in, then went back once the caramel got a little thicker (this happens as it cools) to do another and to secure the sticks in place.

Step sixteen

Chow down.

September 22, 2014

Autumn mess

Chaps! Welcome back, apologies for my prolonged absence. Holidays have been had, possessions been moved, and I’m back online.

Still riding high on my summer vacay, everything I thought of for this post was just not seasonal. Autumn is my favourite season usually, but, quite out of character, I’ve actually enjoyed summer this year. To get myself into a cosy autumnal mood I decided to turn an old summer favourite – Eton Mess – into a pudding perfect for fall.

I present Autumn Mess (or Fall Mess, I guess, if you’re across the pond, but that sounds a bit too much like a road traffic accident).

Things you need

For the meringue:

2 large egg whites

110g/4oz Golden caster sugar (that’s all I had – white would be fine – probably better)

1/4 tsp Ground cinnamon

For the salted caramel frosting:

100g/3.5 oz Salted butter

80g/3 oz Soft brown sugar

100ml/3.5 fl oz Double cream

2 tbsp Golden syrup

2 tsp Salt

For the rest:

50-100g Pecans (chopped)

300ml/10 fl oz Double cream

1-2 Bramley cooking apples

Nutmeg (optional)

Makes 6-8 servings

Step one

Mix together the cinnamon and sugar. I actually used 1/2 a tsp of cinnamon, but felt it was a little strong, others disagreed, so go with your gut. It depends on whether or not you are a cinna-fan.

Using an electric whisk whip the egg whites until they are three times their original size and starting to turn glossy.

Gradually whisk in all the sugar until you have stiff peaks (and can turn the bowl upside-down without the mix falling out).

Step two

Using two teaspoons place blobs of the meringue onto a baking sheet lined with greaseproof paper. Don’t grease this to stick it down. If you need something to stop it curling up, dab a little of the mixture under each corner as glue.

This doesn’t need to be done too carefully as the purpose of this dessert is not to look pretty.

Step three

Bake on gas mark 1/2, 130 degrees C or 250 degree F for an hour. Turn off the oven and leave until completely cool before taking them out.

Step four

While the meringues are in the oven, you can get going on the rest of the components.

Peel and chop the cooking apples into small chunks. Place into a microwaveable bowl.

Step five

Add three tablespoons of water and three tablespoons of caster sugar and place in microwave.

Microwave on a medium-high heat until you have a pulpy consistency. This took about 10 minutes with fairly regular stop and stirs.

Step six

If you are thinking you have seen these pictures before, I’m sorry, I’m plagiarising myself. I know I know, in the very next post too.

In a saucepan add together the butter, brown sugar, golden syrup and salt. Heat gently until melted and then bring to a simmer.

Simmer for 10 minutes. Stir regularly so that it doesn’t catch and burn. Leave to cool for about half an hour.

Step seven

Stir in 100 ml of double cream and leave to cool.

Step eight

Whisk the remaining double cream until thick and gloopy.

Step nine

Once everything is cool combine the meringues, cream, caramel and apple to taste. I let everyone do this to their own preferences in individual bowls which worked really well.

Sprinkle chopped pecans and grate nutmeg over the top (if you like it) to finish.

It’s great to have you back.

August 3, 2014

Fit for a mountie

Given that I’m doing a little afternoon tea series I thought I would share a recipe that I adapted for a lovely lady’s bridal shower recently. It’s a little less traditional than your average, but nice and light, definitely a worthwhile addition to any afternoon tea table. In honour of said bride-to-be I made these marshmallows maple flavoured as she hails from a distant land (Canada).

Some speculation as to whether or not marshmallows are easy enough to make trickled around the bridal shower. My answer in case you are wondering, is that they aren’t the most straightforward, but definitely do-able, and very satisfying. These guys make your house smell incredible too, so if you’re tempted, give it a go!

Disclaimer: don’t make these for vegetarians or you will be met with narrowed eyes. On the upside, they are great for the gluten free. Unless they are vegetarian.

You will need

9 Gelatine sheets

300g/10.5 oz Granulated sugar

100g/3.5 oz Maple syrup

100g/3.5 oz Milk chocolate

2 Egg whites

1 tbsp Liquid glucose (you can find this in a squeeze toothpaste type tube in the baking section)

1 tsp Vanilla extract

Icing sugar

A sugar thermometer

Step one

Lightly oil a deep baking tray/brownie tin. Dust with icing sugar and set aside.

Step two

Put the gelatine sheets in 150ml/3.5 fl oz cold water and leave to soak. I snapped mine in half, but don’t break them up any more than that.

Step three

Put the sugar, glucose and maple syrup in a saucepan (the heavier the better). Add 150ml/3.5 fl oz water and put on a low heat.

Patience is key here as you will feel like eternity is passing you by while you’re waiting for it to get to the right temperature. It’s worth doing this stage slowly so you don’t burn the sugar etc etc. Make sure you have some snacks to hand.

It will smell so good you will want to put your face in it. Don’t.

Step four

When the thermometer reaches about 115C/230F start beating the egg whites. Do this in a glass/metal bowl, as plastic ones tend to be a bit oily, no matter how hard you scrub them.

Step five

When the thermometer reaches 127C/260F turn the heat off and add the soaked gelatine. Don’t add the excess water though, just fish it out and give it a little squeeze. When you do this you will forgive me for not having a photo of it; the mixture fizzes and bubbles in quite an intimidating fashion.

Step six

Get the whisk going in the eggs again, and slowly pour the hot sugar mixture into them as you go. Move the beaters continually so that you don’t end up with a lump of hard sugar at the bottom of the bowl.

Step seven

Add vanilla extract and keep whisking.

Step eight

Whisk some more.

Step nine

Have someone come and support your arm if you need to, but keep on whisking my friend.

Step ten

When the mixture (about 10 minutes later) becomes really thick and gloopy it’s time to stop. Hallelujah. A good measure for this is when bottom of the bowl (on the outside) has cooled down.

Step eleven

Pour the marshmallow into the brownie tin you prepared earlier.

Step twelve

Dust the top with icing sugar and leave to set for a few hours. This is your opportunity to go and see the doctor about the muscle death in your right arm. (Kidding).

Step thirteen

Turn the marshmallow out onto a clean surface with a satisfying flump.

Use a bread knife to cut it into long strips and then cubes. The trick is to make your strips as wide as your mallows are deep to get square(ish) shapes. Dust all the sides in icing sugar as you go.

Generally I find I don’t need any extra icing sugar for this, as a lot comes off the top when you turn it out.

Step fourteen

Place the cubes on a sheet of greaseproof paper. Melt the milk chocolate (slowly in a microwave) and using a piping bag drizzle them lightly. Leave to dry and you’re done!

There we have it. Maple marshmallows. Nowhere near as difficult to make as I made them sound, I promise.