Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]
There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding […]
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!
makes 4 individual sponges
50g soft brown sugar
50g white sugar
120g plain flour
30g cocoa powder
1 tsp baking powder
splash of milk
60g soft brown sugar
4 tbsp creme fraiche
1 tsp white (shiro) miso
Beat together the butter and sugars until they are nice and fluffy. Beat in the eggs, one at a time. Sift together the flour, cocoa and baking powder to ensure that they are well blended, before sifting them into the egg/butter mixture and folding it in. Add a splash of milk to loosen the sponge batter to a nice soft consistency.
Grease four individual pudding moulds and divide the batter evenly between them. Cut four pieces of grease-proof paper, big enough to cover the top of the moulds, and fold a pleat into each of them. Do the same with some foil. Place a piece of the paper and a piece of the foil as a lid on each of the pudding moulds, making sure that the pleats match up. Use a rubber band or piece of bakers twine to secure the foil and paper around the rim of the moulds.
Place the puddings in the steamer and steam them for around 30 minutes, making sure that the pan underneath doesn’t boil dry. Let them stand for a few minutes once they are cooked before running a knife around the inside edge and turning them onto serving plates.
Whilst the puddings are steaming you can make the caramel sauce. Melt all the sauce ingredients together in a small pan over a gentle heat. Let it bubble for several minutes, until it becomes smooth and glossy and thickens a little. Pour the warm sauce over the hot puddings before serving.
I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com
The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January!
This rich, creamy cheesecake is the perfect dessert for this time of year and it’s full of festive flavours. It’s also a handy way to use up any leftover mincemeat that you might have hanging around.
200g biscuits (anything you like but ginger nuts or speculoos are nice)
600g cream cheese
100g sour cream
1 tsp vanilla paste
1 tbsp rum (or brandy)
dark chocolate decorations
Start by lightly greasing a spring-form cake tin and securely wrapping the base of it with foil. Pre-heat your oven to 170°c. Crush the biscuits and melt the butter before combing the two. Press this mixture firmly into the base of the tin, pushing it slightly up the sides. Pop this in the fridge to firm up whilst you make the filling.
Put the cream cheese and sugar in a large mixing bowl and beat them together until they are smooth and creamy. Add the eggs, one at a time, beating well after each one. Mix in the sour cream, alchohol and vanilla, making sure that it is well blended. Stir in the mincemeat by hand and then pour the mixture over the biscuit base. Give the tin a little shimmy to level things off before giving it a couple of sharp taps to knock out any excess air bubbles. Put the tin in a bain-marie and bake the cheesecake for about 1 hour.
Once it’s done it should have a little wobble in the middle but be a little puffed up and a little golden around the edges. Turn off the oven and take the cheesecake out of its water bath but leave it in the oven to cool. Once it’s room temperature move it to the fridge to chill for several hours, preferably overnight.
To serve, carefully remove the cheesecake from the tin and add a few dark chocolate decorations and perhaps a touch of sparkle to the top.
Quick, delicious and impressive. Are there three better words to describe a dessert recipe? I don’t think there are. This recipe is so easy, you don’t even really have to weigh anything (doesn’t that sound good?). Buttery, crispy, flaky pastry wrapped around a filling of […]
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 the comforting warming flavours of apple pie but whilst also being a little bit fancy.
There are a few elements to this but none of them are hard and none of the stages takes a particularly long time so don’t let the ingredient list put you off trying this one – it really is very, very good!
60g room temperature butter
75g soft light brown sugar
75g plain flour
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp ground allspice
115g plain flour
2 tbsp sugar
1 tsp ground allspice
1 tbsp lemon juice
1 tbsp bourbon (optional)
400ml double cream
130g soft brown sugar
100ml double cream
big pinch of seasalt
Make the craquelin by creaming together the butter and the sugar before mixing in the flour and spices. Roll this out between two sheets of greaseproof paper so that it is just a few millimetres thick. Now whack this in the freezer to harden.
Pre-heat the oven to 200°c and line a large baking tray with parchment or a silicone mat.
Put the butter and water in a medium saucepan and bring it to boiling point. Once it’s bubbling away remove the pan from the heat. Add the flour to the pan, all in one go. Vigorously beat it with a wooden spoon until you end up with a soft ball of dough that comes cleanly away from the sides of the pan. Lightly beat the eggs. Add about a third of the egg to the pan and beat it in really well. Once it has been completely absorbed add another third and beat it again. After the third and final addition of egg, the dough should become soft, smooth and glossy. Only add enough of the egg to reach the soft glossy stage, you don’t want it to be sloppy.
Use a couple of teaspoons to drop blobs of the dough onto the prepared baking tray. Retrieve the frozen craquelin from the freezer and use a small cutter to cut out discs from the dough. Carefully place these on top of the choux pastry blobs.
Bake the profiteroles for 20 minutes, until they are golden brown, then turn off the oven and open the door a bit, leave them in the oven for a further 10 minutes to dry out a little. Once they are done you can transfer them to a wire rack to cool. It’s a good idea to poke a little steam hole in them, somewhere discreet, to prevent them from becoming soggy. You can use this later when you fill them.
Make the filling by peeling and coring the apples before finely dicing them. The chunks need to be small enough to not block the piping nozzle when you fill the profiteroles later. Combine the apple with the sugar, allspice, lemon juice and bourbon (if using) in a small pan and cook until the apple has become soft and tender but isn’t too mushy. Set aside to cool completely.
Whip the cream until it holds its shape and then fold in the cold apple mixture. Transfer this to a piping bag fitted with a large round nozzle and carefully pipe the filling into each of the cooled profiteroles.
To make the toffee sauce simply melt all of the ingredients together in a pan and allow to bubble for a few minutes until you have a thick smooth toffee sauce. Allow to cool a little before serving along with the apple filled profiteroles.