A Cornish girl's food adventures

Tag: caramel

Chocolate and miso caramel sponges

Chocolate and miso caramel sponges

Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]

Toffee apple profiteroles

Toffee apple profiteroles

Like apple pie? Then you’re going to love these. Light, crisp choux pastry with a buttery spiced topping filled with sweet apple cream served with a rich sticky toffee sauce. I like to think of them as apple pie version 2.0, for when you want […]

Miso Caramel Whip

Miso Caramel Whip

I’m a child of the eighties and as such I will always have a soft spot for Angel Delight, specifically butterscotch Angel Delight. I know it’s horribly artificial but it’s also delicious and sweet and fluffy (and easy to make). I’ve made it a little classier with this recipe and the addition of sweet white miso totally turns it into a sophisticated dessert.
This is the kind of dessert that can be made well ahead of time and the sauce can be kept in a jar in the fridge until you’re ready to use it.

Ingredients
serves 4
150g light soft brown sugar
50g butter
1 tbsp shiro miso paste
1 tsp vanilla extract
200ml whole milk
1 tbsp cornflour
300ml double cream

dark chocolate shavings and fudge pieces to garnish

Make the caramel sauce by melting the butter in large heavy based pan. Stir in the sugar and the miso paste and let it bubble for a minute or two. Add a tablespoon or two of milk to the cornflour and set aside. Stir the remaining milk into the caramel and then bring the mixture to boil. Reduce the heat a little but keep the caramel bubbling until it becomes a rich golden colour and thickens a little. Add the vanilla and cornflour and very carefully stir it in to leave the sauce thick and creamy. Remove the caramel from the heat and set aside to cool completely.

Whip the cream until it forms soft peaks, add the caramel and fold it in until it’s completely blended with the cream. Spoon or pipe into serving dishes or glasses and garnish with dark chocolate shavings and fudge pieces.

Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]

Gingerbread Honeycomb

Gingerbread Honeycomb

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 […]

Chocolate and caramel fudge cake

Chocolate and caramel fudge cake

You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice!


But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge is fluffy and full of flavour, the filling is sweet, salty and creamy and the topping is just downright decadent. I bet you can’t eat just one slice!

I’ve adapted the recipe from my malted mocha cupcakes for the sponge.

Ingredients
sponge
200g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
50g good quality cocoa powder
1 tsp ground cinnamon
pinch of cayenne pepper
pinch of salt
250g soft light brown sugar
100ml vegetable oil
100ml hot coffee
125ml milk
2 eggs
1 tsp vanilla extract
caramel
100g soft light brown sugar
70ml double cream
15g butter
1 tbsp shiro miso (you can just add a big pinch of seasalt if you prefer)
filling
150ml double cream
1/2 tsp vanilla extract
1 tsp sugar
ganache
75g dark chocolate
75ml double cream

little bit of fudge/chocolate shavings/sprinkles to decorate

Pre-heat your oven to 180°c and grease and line two sandwich cake tins.
Sift the flour, raising agents, spices and cocoa powder into a large mixing bowl and then use a whisk to mix in the sugar and salt. Make sure that everything is well blended.
Lightly beat the eggs and then combine them with the oil, milk, coffee and vanilla extract. Mix this into the dry ingredients and then briefly beat it together to leave you with a smooth, fairly wet batter. Divide the batter evenly between the prepared tins (you can weigh them if you want to be super precise) and level off the tops. Bake the sponges for 30-35 minutes, they should be well risen and feel springy to the touch when they’re done. Leave the sponges on a wire rack to cool completely.


Whilst the sponges bake you can make the miso caramel . Simply combine the cream, sugar and butter in a pan and bring to boil. Turn the heat down and let it gently bubble for several minutes, it should deepen in colour a little and become a little thicker. Remove it from the heat and stir in the miso, ensuring that it blends in smoothly. Set it aside to cool.
Whip the cream with the vanilla and the sugar until it is thick and fluffy and set it aside until you are ready to assemble the cake.
For the ganache topping chop the chocolate and place it in a bowl. Heat the cream until it is quite warm but don’t let it boil. Pour the hot cream over the chocolate and let it sit for a minute or two before giving it a good stir. Leave to cool and thicken.


Trim the sponges to level them if you need to and place one of them on a serving plate. Spread a fairly generous amount of the caramel over the base and then pile on the cream, spreading it just shy of the edges. Drizzle a little more of the caramel over the cream and then gently place the second sponge on top. Spread the ganache over this sponge, swirling it a little for decoration and then scatter some crumbled fudge, sprinkles or chocolate shavings over the top to finish it off.

Banana rum cheesecake

Banana rum cheesecake

I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on […]

Miso caramel doughnuts

Miso caramel doughnuts

If you’re a fan of salted caramel but you’ve never tasted miso caramel then you really (like, right now) need to try it. It’s got all the sweet and salty joy of salted caramel but with a little bit of umami complexity added for good […]

Clementine butterscotch puddings

Clementine butterscotch puddings

Soft, fluffy sponge puddings scented with sweet clementines and liberally dowsed in a rich and tangy clementine butterscotch sauce. Now doesn’t that sound good on a chilly winter evening?
And these really are good! They aren’t as rich as sticky toffee pudding and they’re much lighter than old-fashioned treacle sponge. They’re still fantastically comforting though, and that’s how I like puddings at this time of year!

Ingredients
makes 4 individual puddings
sponges
120g butter
50g soft brown sugar
50g granulated sugar
pinch of salt
1 tsp ground clove
1/2 tsp ground allspice
2 eggs
120g plain flour
1 tsp baking powder
zest of 4 clementines
juice of 2 clementines
sauce
20g butter
40g soft brown sugar
2 tbsp crème fraîche
juice of 2 clementines

Grease four mini pudding basins really well and set aside.
Cream together the butter, sugars and salt for the sponges until they are nice and fluffy. Stir in the spices and then beat in the eggs, one at a time. Sift in the flour and baking powder and briefly beat it all together to form a thick batter. Add the clementine zest and juice and mix again to give a nice soft dropping consistency.
Spoon the sponge batter into the moulds and top each one with a piece of baking paper and foil (foil on top) folded with a small pleat in the middle. Tie securely around the rim of the basin with a piece of string. Place the puddings in a steamer over a pan of simmering water. Pop a lid on and leave the puddings to steam for 30 minutes.


To make the sauce combine the butter, sugar, juice and crème fraîche in a small pan and bring it to boil. Give it a stir and then leave it to gently bubble away until it has emulsified and darkened a little in colour. Remove from the heat and leave it to cool a little.
Once the sponges are cooked remove the foil and paper and run a knife around the edges of them to loosen them and then turn them out onto serving plates. Pour on the slightly cooled butterscotch sauce and serve whilst the puddings are still warm.

Vegan banana, coconut and poppyseed cake

Vegan banana, coconut and poppyseed cake

I can’t get over how well this turned out. I’m always a little bit apprehensive when I make up a vegan cake recipe, it’s a little bit out of my comfort zone but I do enjoy the challenge. This (in my opinion) is actually better […]