A Cornish girl's food adventures

Tag: caramel

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. […]

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 flavoured version is just what your homemade gift repertoire has been waiting for!
It goes without saying that you have to be super-careful when you’re making this (it’s not one to do with kids) as the sugar will be crazy-hot and can give you a nasty burn if you splash yourself with it. It’s useful to have a jam thermometer but you can always test for ‘hard crack’ stage by dropping a tiny bit of the caramel into some ice-water.

Ingredients
makes loads
150g sugar
6 tbsp golden syrup
2 1/4 tbsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp allspice
about 150g dark chocolate for coating

Mix together the spices and bicarbonate of soda and set aside until later. Line a deep sided baking tin or dish with foil and lightly oil.
Combine the sugar and syrup in a large heavy based saucepan and bring to boiling point. Heat until it reaches 140°c or ‘hard crack’ stage. Remove from the heat and quickly and carefully whisk in the spices and bicarbonate of soda so that the toffee foams up excitedly. Be very careful!
Pour the mixture into the prepared tin and let it set and harden – don’t be temped to touch it and don’t try to spread it out, it’s just going to do what it wants to do!
Once it has hardened, cooled and set, cut or break it into bite sized pieces. Melt the chocolate and dip the honeycomb into it to half coat them and then leave them on a wire rack to set.
The tiny bits and dust from breaking up the honeycomb is really delicious sprinkled onto whipped cream on top of hot chocolate by the way!

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 […]

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 measure.
This is the same caramel sauce that I use in my miso chocolate pots and it is absolutely glorious with these fluffy little baked doughnuts.
If you don’t have a cake-pop tin to bake these in then you can use a min-muffin tin, but bear in mind that the outsides won’t be quite as crisp.
Any caramel sauce that’s left over (as if!) is pretty darned delicious drizzled over vanilla ice cream by the way.

Ingredients
makes about 18
125g plain flour
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp bicarbonate of soda
3/4 tsp baking powder
1 tbsp sugar
25g butter (melted)
1 egg
70g soured cream
100ml water
sugar for dusting
caramel
100g soft light brown sugar
70g soured cream
15g butter
1 tbsp shiro (white) miso (other types can be a bit too strong)

Melt together the ingredients for the caramel in a small sauce pan and bring it to boiling point. Reduce the heat and then let it simmer for 2-3 minutes. Set the caramel aside to cool.
Pre-heat your oven to 200°c and oil your cake pop pan (top and bottom).
In a large mixing bowl, sift together the flour, spices and raising agents and then whisk in the sugar and salt.
In a separate jug or bowl you can whisk together the egg, water, butter and sour cream. Make sure this is really well mixed.

Pour the wet ingredients into the bowl containing the dry mixture and stir a few times, until just combined, a bit like making muffins.
Fill the cavities of the lower half of the cake pop pan. The doughnuts will puff up whilst they cook to fill the top half.
Clamp on the lid, put the cake pop pan onto a baking tray and bake for about 12 minutes.
Once the doughnuts are cooked, carefully take off the lid of the cake pop pan (use a tea towel to help) and then use a teaspoon to lift the doughnuts out of the tin and onto a wire rack. This helps to keep them crisp on the outside. Once they’ve cooled a little you can lightly roll them in sugar before serving along with the caramel sauce.

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 […]

Praline and cream cake

Praline and cream cake

praline 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 the European ones are usually made from almonds or hazelnuts and ground very finely before they become those little chocolatey indulgences. The caramelised pecan version are what I associate with praline and cream ice cream, the inspiration for this cake!
I’ve shamelessly hijacked the decoration idea from the mojito cake that Jax shared with us all this summer (although hers was far neater than mine!)

praline and cream cake

Ingredients
praline
150g pecans
125g sugar
sponge
350g plain flour
1 1/2 tbsp baking powder
50g cocoa powder
120g butter (softened)
300g sugar
pinch of salt
300ml milk
3 eggs
buttercream
225g butter
375g icing sugar
3 tbsp cream

chocolate praline cake

Start by making the praline so that it has plenty of time to cool and become crunchy. Cover a sheet pan with oiled foil or a silicone mat and set it aside. Put the sugar in a wide non-stick pan and gently heat it until it melts and caramelises. If you want to decorate the top of the cake with any whole pecans then set them aside now and roughly chop the rest. Carefully stir these into the caramel and immediately pour them out onto the prepared tray. Leave these to cool and harden whilst you bake the sponge.
Pre-heat the oven to 190°c and grease and line three 18cm (or similar) sandwich tins. Sift together the flour, baking powder and cocoa in a large mixing bowl and then whisk in the sugar and salt. Beat the butter into the mix.
In a separate jug whisk together the eggs and milk. Beat the liquid into the dry ingredients in two batches and then divide the batter between the three prepared tins and level off the tops. Bake the sponges for 20 minutes, by which time they should have risen nicely. Let them cool in the tins for a couple of minutes and then turn them out onto a wire rack to cool completely.
Soften the butter for the frosting by beating it a little. Add the icing sugar and cream and beat again until you have a thick fluffy frosting. Now to crack on with the cake construction!
If necessary trim the sponges to give them nice level tops and then sandwich them together with about a quarter of the buttercream between each layer. Use the remaining buttercream to coat the top and side of the cake. Make the top nice and smooth but don’t worry about the side too much as long as there’s enough frosting coating them for the praline to stick.
Put the caramelised pecans into a food processor and pulse them until they are quite finely chopped. Gently pat them into the sides of the cake, making sure that they stick in a nice even layer. Decorate the top of the cake with any pecans that you set aside earlier or just leave it plain.

praline cake

Butterscotch apple bundt cake

Butterscotch apple bundt cake

As much as I love my usual apple cake recipe I thought that it might be nice to try something new. And yes, there are still apples on the tree in my garden. I always associate this time of year with toffee apples, I think they […]