What do you call this? Honeycomb? Cinder toffee? Hokey pokey? Mr Colonial Cravings always laughs at me when I call it hokey pokey, but that’s what we call it in Cornwall and I think it’s pretty cute. Whatever name you have for it, this gingerbread […]
If you follow me on twitter or instagram I hope you’ve been enjoying my recipe advent calendar and have been getting lots of lovely festive foodie ideas! Seeing as it’s Christmas soon I thought I’d treat you to an extra post this week, you’re worth […]
As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended.
I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as pudding a little odd. We also refer to things that quite clearly are not pudding as pudding (e.g. Yorkshire pudding, steak & kidney pudding, black pudding) but that’s a whole other post! In America ‘pudding’ is pretty much only used to refer to a thick custardy dessert with the exception of bread and butter pudding, although over there it’s just called bread pudding. They seem to love it though, maybe it works so well because their bread is so sweet.
Anyway, I was thinking of how to make bread and butter pudding into something really special. The answer is obviously to add chocolate and use the richest, fattiest ‘bread’ you can find – cue the croissants!
butter for greasing
6 croissants (ideally a little stale)
125g cherry jam
75g dark chocolate (roughly chopped)
3 tsp brandy (optional but really good!)
1 tsp vanilla extract or paste
Grease a baking dish with butter.
Slice the croissants in half horizontally and spread the cut sides with the jam. Arrange them in the baking dish, scattering the chopped chocolate amongst them.
Whisk together the remaining ingredients in a jug, ensuring that they are really well blended. Pour this custard mixture over the croissants and then set the whole lot to one side for 15 minutes so that the croissants can soak up the custard. Pre-heat your oven to 190°c.
Bake for 35 minutes, until the custard is softly set. Cover the top with some foil if it starts to get too brown. Leave to stand for five minutes before serving.
You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable! I’m quite different now and get positively excited about the first meal […]
When we lived in America people would get very excited about the fact that on 1st November all of the Halloween candy in the shops would be super-cheap. I’m not sure that you could make candy corn cheap enough for me to eat it! We don’t do Halloween on nearly the same scale in this country so we don’t have aisles of cheap candy in our shops but we do get an abundance of cheap pumpkins. Which makes me much happier, as I’m sure you must know by now – I love me some veggies!
The moisture from the pumpkin gives this cake a deliciously rich, fudgy, brownie-like texture without it being too dense or heavy and the spices and chocolate go together wonderfully.
I have quite a small bundt tin which I bake this in but you can easily double the mixture to fill a larger bundt or adjust the cooking time to bake it in a standard tin. You can make the pumpkin puree by simply blending steamed, roasted or microwaved pumpkin flesh.
375g pumpkin puree
50g light soft brown sugar
65ml flavourless oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp dark cocoa powder
pinch of seasalt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
big pinch of grated nutmeg
handful of dairyfree chocolate chips (optional – but they add a bit of texture)
50g dairyfree chocolate
50ml coconut cream
Pre-heat your oven to 180°c and thoroughly grease your baking tin. If you’re using a bundt tin then it’s a good idea to lightly dust it with a little flour or cocoa to reduce the risk of the cake sticking.
Blend together the pumpkin, sugar, salt and oil in a mixing bowl until it is thick and smooth. Sift together all of the dry ingredients, to ensure that they are well blended and then briefly fold them into the wet mixture. Be careful not to over-mix it. Fold through the chocolate chips if you’re using them and then pour the batter into the prepared tin. Bake the cake for 35 minutes, until it has risen and a cake tester comes out of it cleanly. Turn out of the tin and leave it to cool on a wire rack.
Make the frosting by chopping up the chocolate and placing it in a shallow dish. Heat the coconut cream until it is quite warm and then pour it over the chocolate. Let it sit for a minute or two and then stir until well blended. Leave to cool and thicken to a soft spreading consistency before using to coat the outside of the cake.