A Cornish girl's food adventures

Tag: caramel

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 […]

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. I’m also a peanut butter fiend so these get a double thumbs-up from me. I was a little bit trepidatious about using it in the shortbread base at first, I wanted to be sure that I kept the crumbly texture and not end up with peanut butter cookies but I think it’s worked really well. And what goes better with peanut butter than chocolate? Except maybe caramel….

Ingredients
makes a heap
base
120g softened butter
120g smooth peanut butter (use one without palm oil)
75g sugar
225g plain flour
30g cornflour
150g unsalted peanuts
caramel
1 tin condensed milk (about 400g)
200g butter
60g soft brown sugar
big pinch of seasalt
topping
300g chocolate (anything you like)

Pre-heat your oven to 150°c and lightly grease a baking tin. I have a 13″x 9″ tin which is fairly deep and is ideal for this but you can pretty much use any shape/size tin you like, it’ll only make a difference to the thickness of the layers.
Make sure that your butter is fairly soft and cream it together with the peanut butter and the sugar. Sift in the flour and cornflour and then rub it in with your finger tips to create a mixture like fine breadcrumbs. Press this firmly into the base of your prepared tin, prick it all over with a fork and bake it for 10 minutes. Scatter the peanuts over the surface and then return the shortbread to the oven for a further 10 minutes before leaving to cool.

For the caramel, combine the condensed milk, brown sugar, seasalt and butter in a medium, heavy-based pan and melt it all together over a low heat. Give it a stir and increase the heat a little to bring it to a gentle bubble. Let it continue to gently bubble away until it has thickened a little and darkened to a rich caramel colour.
Pour the warm caramel over the cooled shortbread, spread it evenly and leave to set.
For the final layer simply melt the chocolate and then spread it over the caramel layer, marbling it if you’re using a few types. Leave to fully set before slicing.

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 […]

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 the skin I lose all interest in them. In addition to this I really cannot stomach the idea of a cooked banana – I know some people go crazy for them but to me they’re just mushy sweetness. And I really wanted this to be a baked cheesecake, a no-bake recipe just doesn’t seem different enough to a banoffee pie.


So I had a look at other banana-caramel desserts and came across bananas foster…which has booze in it. Y’all know how I feel about a boozy dessert! I’ve side-stepped my cooked banana issue by using dried banana chips in the biscuit base, just to give a hint of banana flavour. The topping is rich and creamy and full of caramel flavour. This is a pretty heavenly dessert!

Remember that your cheesecake ingredients all need to be room temperature before you start to ensure that you get the creamiest dessert possible.

Ingredients
base
120g digestive biscuits
80g banana chips
75g butter (melted)
topping
500g cream cheese (room temperature)
2 eggs
150g + 4 tbsp ready-made caramel (I used Carnation)
2 tbsp dark rum
1/2 tsp cinnamon

extra caramel, whipped cream and banana chips to decorate

Make the base by blitzing the banana chips in a food processor until they are really quite fine. Break up the biscuits and blitz those too. Melt the butter and use it to combine everything to form your base mixture. Press this mixture into the base of a lightly greased spring-form cake tin. Pop it in the fridge to firm up whilst you make the filling. Pre-heat your oven to 160°c.
Beat the cream cheese until it is nice and soft and then mix in 150g of the caramel. Add the eggs, one at a time, beating the mixture well after each addition. Finally mix through the rum and cinnamon. Retrieve the chilled base and spread the extra four tablespoons of caramel over it before pouring on the cheesecake mix and levelling off the top. Do this by giving it a couple of sharp taps on your kitchen counter (this gets out those pesky air bubbles too).


Wrap the base of the tin securely in foil and then place it in a bain-marie. Bake the cheesecake for 40-45 minutes. The middle should still have a bit of wobble to it. Turn off the oven and open the door a little but leave the cheesecake in there to cool to room temperate before putting it in the fridge to chill completely. Once it’s thoroughly chilled remove it from the tin and place it on your serving plate. Decorate with a drizzle of extra caramel, some whipped cream and a few banana chips before serving.

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 […]

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 than my traditional banana cake. It’s so light and fluffy and the flavour is wonderful. Unless you had some sort of weird egg/dairy radar I don’t think you’d have a clue that it’s vegan.
I can’t claim that I fully understand vegan baking, I’ve never been brave enough to try out any egg replacers, but I can sort of get my head around the science of using things like bananas and apples instead. And I absolutely love the fact that I can still produce a cake this delicious if I’ve forgotten to buy eggs.
This is gloriously moist and fragrant and the poppy seeds and coconut give the cake a great texture. You don’t have to serve this with the sticky drizzle (you don’t have to use the miso either if that freaks you out) but I do think that it makes the cake a tiny bit more special.

Ingredients
3 medium very, very ripe bananas
50g dark brown sugar
65ml flavourless oil (I used sunflower)
100g plain flour
35g whole wheat flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
50g desiccated coconut
5g poppy seeds
sauce (optional, but you deserve it)
100g coconut cream ( I used tinned)
35g soft dark brown sugar
1 tsp shiro (white) miso

Pre-heat your oven to 180°c and grease either a loaf tin or a small bundt pan.
Mash the bananas and beat them really well with the sugar and oil. Sift in the flours and raising agents, all together so that they are well blended. Fold this in so that it is just combined. Add the coconut and poppy seeds and briefly fold in.


Pour the batter into the tin and give it a little shake to level it off. Bake the cake for about 30 minutes, by which time it should have risen nicely and be golden on top. Leave to cool in the tin for a few minutes and then turn it out on to a wire rack to cool. Now, if you can possibly resist eating it, wrap it up. Banana cake is always better the next day.
To make the sauce melt together the sugar, coconut cream and miso in a wide pan over a low heat and let it bubble for a few minutes, until it darkens and reduces a little. Remove it from the heat and let it cool and thicken before drizzling over the cake.

Praline and cream cake

Praline and cream cake

It wasn’t until I travelled to Charleston SC that I thought of praline being anything more than the chocolate seashells that Mr Colonial Cravings receives for Christmas every year. But in Charleston we tried some very tasty crunchy little clusters of caramelised pecans. I think […]